Pancake INGREDIENTS: . 25g Butter . 125g 00 Flour . 2 Eggs . 200g Milk . 6g Baking powder . 15g Sugar
PROCEDURE: We begin the preparation of pancakes by melting the butter on a very low heat, then let it cool. After, divide the egg whites from the yolks. Pout the egg yolks into a bowl and beat them with a hand whisk, then add the melted butter at room temperature and the milk, always continuing to mix. Whip the mixture until it is clear. Add the baking powder to the flour and sift everything in the bowl with the egg mixture, mix with the whisk to mix. Now whisk the egg whites you have kept aside, pouring the sugar gradually and when they are white and frothy, add them gently to the egg mixture, with movements from top to bottom. Put medium heat a large non-stick pan and, if necessary. Pour a ladle of mixture into the center of the pot. When the bubbles start to appear on the surface and the base will be golden turn it on the other side. You can accompany the pancakes whit fresh fruit or syrup. Chocolate pear cake
Ingredients
3 eggs 180 g. sugar 120 g. butter 260 g. 00 flour 120 g. whole milk 1 sachet of yeast for sweets (16g.) 2 pears
40 g. bitter cocoa 1 tablespoon of vanilla extract A pinch of salt
Preparation method
Break the eggs in a large bowl, add the sugar and the milk and mix well with a wooden spoon; then add the vanilla extract and the pinch of salt and continue to stir. Melt the butter, pour it in the bowl and stir until the mixture is well blended. Put the flour, the bitter cocoa and the yeast for sweets in another bowl and mix, then add them in the first bowl a little at time and stir. When the dough becomes smooth and thick, add the peeled and chopped pears and stir with the wooden spoon until well combined.
Put the dough in a baking pan covered with greaseproof paper and add on top the remaining pieces of pears. Bake at 180° already warm for about 45 minutes. Waffles
Ingredient list:
- 600 g of flour; - 3 eggs - 2 teaspoons of yeast - 2 spoons of vanilla-flavoured sugar - 9 spoons of sugar - 900 ml of milk - 120 g of butter - 2 smidgens of salt
Preparation method:
- In a bowl mix flour, sugar, vanilla-flavoured sugar and yeast. In a different bowl, beat eggs with milk and liquefied butter. Mix together these ingredients. - Warm up the electric waffle maker; paint it with liquefied butter and pour the batter. Close it and cook for 2 minutes. - Detach the waffle from the electric waffle maker and transfer it in a plate. Continue until the pastry is over.
Shortcrust Pastry
Ingredients:
- 400 00 flour - 200 g icing sugar - 200 g butter - 4 yolks - a pinch of salt - grated lemon zest
Preparation:
Take a bowl . Beat the yolks whit a fork on a plate . You have to sift the flour , add the icing sugar . Then, melt the butter in pieces in a pan, wait for it to dissolve partially . Now, add the yolks to the butter whit a pinch of salt, mix for one minute, add the lemon zest. Mix everything again in a bowl using your hands very quickly. After 2 minutes, form a sphere whit dough, protect it with plastic wrap and store it in the fridge for half an hour. When time runs out, you can use shortcrust pastry to make tarts, biscuits, and you can also add jam or cream.
CHOCOLATE SALAMI
Ingredient list:
300 g Rich tea biscuits 150 g Butter (unsalted) 100 g Dark chocolate 100 g Caster sugar 2 Eggs 30 ml Dark rum
Preparation method: Cut the butter into pieces and let it warm to room temperature. Break the chocolate bar into pieces and put them into a small bowl. Melt the chocolate using the bain Marie method. While melting the chocolate, stir with a spoon to be sure that there are no lumps. When the chocolate is completely melted, set the bowl aside and let the chocolate cool a little. Put the biscuits into a large bowl. Break the biscuits using the back of a spoon; make them into crumbs. When the butter is soft, work it with an electric whisk for few seconds and then start adding the ingredients as shown next (you can add all these ingredients without stopping to whisk). Add the sugar. Whisk for few seconds. Add the melted chocolate. Whisk for few seconds. Add the rum and whisk again for few seconds. Pour the mixture into the large bowl containing the biscuit crumbs. If using citrus peel, add this now. With a spoon, work the mixture until all the biscuit crumbs are completely coated with the chocolate mixture. The result should be a chocolate dough. Take the dough and make the shape of a salami. Put the chocolate salami onto a layer of cling film and then wrap it with the film. When wrapping, press the chocolate salami to make it compact. Then seal the sides and put the chocolate salami in the fridge for a couple of hours. After a couple of hours, you can slice your chocolate salami and serve it with coffee or tea. APPLE PIE
Ingredients:
300 g. Flour Type 2
125 g. Brown cane sugar
20 g. Sachet of yeast for sweets n. 3 apples
1 spoon of cinnamon
2 spoons of honey Preparation method
Preheat the oven to 190°C
Stir flour, sugar and yeast for sweets in a large bowl, mix with a wooden spoon to form a stiff dough. Refrigerate the pastry for 30 minutes. Peel and core apples, cut into 1cm slices, cover with water to prevent browning while rolling out pastry.
Lightly grease a 20cm pie plate. Divide pastry in half. Roll out one half to fit base of pie plate. Arrange drained apple slices over pastry base, sprinkle with cinnamon and drizzle with honey. Roll out remaining pastry to cover top of pie. Trim and decorate edges.
Bake for 30/40 minutes, serve with ice cream if you want.
PANCAKES
INGREDIENTS
2 eggs
40g sugar
30g butter
150g flour
150ml milk
PREPARATION METHOD
Separate the egg yolks from the albumens, and beat them. Put the flour in a bowl and add sugar, molten butter and milk. Stir well with a whisk.
When the mixture becomes uniform, first add egg yolks and then the albumens.
Take a small saucepan and stain it with butter. After that, pour the dough on the saucepan. Wait for 2 minutes and then cook the other side.
ALFAJORES
Ingredients for about 25 alfajores
Potato starch (150g)
00 flour (150g)
Sugar (75g)
Butter (125g)
1 pinch baking soda
Lemon zest (1)
Eggs (1)
Yolks (1)
For the dulce de leche
Sugar(100g)
Milk(330ml)
1 pinch baking soda
PREPARATION
In the bowl of a planetary mixer pour the sugar and the soft butter into small pieces, let the whisk go and in the meantime separate the yolk from the egg white. Add the yolk to the dough.
When it is incorporated pour the whole egg and let it incorporate. In a bowl sift the flour, potato starch and grate the lemon zest. Then stop the mixer, add the powders to compound. Mix everything with a spatula then whip the leaf whisk and knead the dough a few more minutes. Then transfer it to a sheet of transparent film.
Wrap it carefully to form a loaf and leave it to rest in the refrigerator for at least 2 hours. Meanwhile, dedicate yourself to the dulce de leche: in a saucepan, pour the milk and the engraved vanilla bean.
Add the sugar and baking soda heat over low heat and stir with a wooden spoon. Continue cooking until the milk has boiled, then stir again until the cream has darkened. At this point, remove the vanilla bean with a kitchen tongs.
Take the dough again, sprinkle it with a little flour and roll it out reaching a thickness of half a centimeter. With a 4cm diameter pastry cutter, make the disks. Then cook them oven at 180 for about 10 minutes.
Spread the dulce de leche on half the biscuits and close with the other disks.
RECIPE OF SEVEN SMALL JARS
INGREDIENTS:
1 jar of yogurt (125 ml) 2 jars of sugar 2 jars of 00 flour 1 jar of potato starch 1 jar of seed oil 16 g of yeast 3 eggs
PREPARATION:
Pour the jar of yogurt into a bowl with the sugar, mix with a whisk. Divide the yolks from the albumen into two different bowls and add the yolks to the yogurt and sugar mixture. Continuing to mix, add the seed oil. Once everything is well mixed, pour the two jars of flour, the starch one and the envelope of yeast, and mix. In the meantime, beat until stiff the egg whites, add them to the mixture and finally insert the yolks.
Butter a 24 cm mold and pour the mixture.
Bake in a static oven at 180 degrees for 45 minutes. When it is cooked, sprinkle it with icing sugar and the cake of the seven jars will be ready. CHOCOLATE CAKE
Ingredients: 150g chocolate 180g 00 flour 6 eggs 8g yeast 50g cocoa powder 180g sugar 200g butter a pinch of salt
Preparation: 1 cut the chocolate and melt in a small pot; cut the butter and mix with the sugar in bowl; add the eggs and mix until to have the a homogeneous mixture; now add the chocolate and a pinch of salt and mix. 2 in the bowl take the flour, yeast and cocoa powder and pour in the chocolate composed mixture. 3 take the cake pan, put the parchment paper and put the composed. 4 put in the oven for 40/45 minutes at 180°. 5 take your cake out of the oven and put the icing sugar.
LEMON CAKE
Ingredients
3 eggs; 130 g. butter; 150 g. sugar; 120 g. flour; 1 spoon of yeast for sweets; Juice and peel of 1 lemon; Salt to taste Preparation method Soften the butter with whisks in a bowl and add the sugar while stir. Add the peel of lemon and, with a squeezer, squeeze the juice of lemon. Add the juice at the dough and keep mixing. Add also the yeast for sweets and salt (to taste). Keep mixing with an electric blender and start adding the flour a little at a time and stir. At this point, add one egg at a time and stir until it will not absorbed, then add the other one. Pour the mixture in a square baking tray, coated with greaseproof paper. Bake the cake at 170° for about 20-25 minutes in a static oven or at 180° for about 20-25 minutes in a fan oven. Once you have baked it, let it cool and cut it, then dust with some icing sugar. MILLEFOGLIE CAKE
Ingredients 2 rolls Puff Pastry (rectangular) 1 egg white 100 g hazelnuts 150 ml fresh liquid cream butter to taste sugar to taste for the cream Icing sugar 500 ml milk 4 egg yolks 140 g sugar 50 g flour
Preparation Unroll the two puff pastry and cut them all with a scissors. Brush the surface of each puff pastry with butter and sprinkle with granulated sugar. Prick the puff pastry with a fork and cook in the oven at 180 ° for about 15 minutes. Meanwhile prepare the custard by whipping the egg yolks together with the sugar in the food processor. Add the flour and mix it with a spoon. Heat the milk in a saucepan, put the egg mixture in the center, cook then turn with a whisk. Remove the cream from the heat and let it cool covered with plastic wrap. Whip the cream together with the cooled custard. Also add the chopped hazelnuts. Put the first sheet on the serving dish, spread with cream, put the second sheet and spread the cream again, continue this way up.
millefoglie Cheesecake
Ingredient list:
- digestive biscuits 200g - butter 120g
- Philadelphia 500g
- whipped cream 200ml
- sugar 125 g
- ricotta 200g
- jam - blueberries and raspberries
Preparation:
Melt the butter in a pot. Crush the biscuits and add the melted butter. Put everything in a cake pan and wait. In the meantime, prepare the cheese cream: mix Philadelphia with ricotta, whipped cream and sugar. Put the cheese cream on the crushed biscuits (with the butter). Put everything in the fridge for
45 minutes or an hour. Take the cheesecake, add the jam and blueberries and raspberries, then put it back in the fridge for an hour.
BROWNIES
dark chocolate (150g) butter (115g) eggs (3) bitter cocoa (20) salt (a punch) 00 flour (83g) sugar (255g)
preparation method: Put a pan on the fire with water and melt the chocolate. Then melt the dark chocolate in a glass bowl with the butter. Once dissolve, remove it and transfer the bowl to the work surface. Start adding all the ingredients and stir a little at a time with a whisk. First add the sugar and stir until it is well incorporated. Then add the eggs one at a time, before adding each mixed egg. Then add the bitter cocoa powder and mix a little more. Then add a pinch of salt, stir until the batter is homogeneous and smooth. Transfer the batter unto 20x20cm mold lined with baking paper. Bake the cake at 180 degrees in the oven for 30/40 minutes. At the end of cooking take out the brownies and let them rest for 5 minutes. Then cut the cake into squares and eat it!
CHOCOLATE GUINNESS CAKE
PORTION One 9-inch cake or 12 servings
TIME 1 hour 15 minutes
INGREDIENTS PREPARATION FOR THE CAKE: 1 For the cake: heat oven to 350 degrees. Butter a 9- Butter for pan inch springform pan and line with parchment paper. In 1 cup Guinness stout a large saucepan, combine Guinness and butter. Place 10 tablespoons (1 stick over medium-low heat until butter melts, then remove plus 2 tablespoons) from heat. Add cocoa and superfine sugar, and whisk to unsalted butter blend. ¾ cup unsweetened cocoa 2 In a small bowl, combine sour cream, eggs and vanilla; 2 cups superfine sugar mix well. Add to Guinness mixture. Add flour and baking ¾ cup sour cream soda, and whisk again until smooth. Pour into buttered 2 large eggs pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan. 1 tablespoon vanilla extract 2 cups all-purpose flour 3 For the topping: Using a food processor or by hand, 2 ½ teaspoons baking mix confectioners' sugar to break up lumps. Add cream soda cheese and blend until smooth. Add heavy cream, and FOR THE TOPPING: mix until smooth and spreadable. 1 ¼ cups confectioners' sugar 4 Remove cake from pan and place on a platter or cake 8 ounces cream cheese stand. Ice top of cake only, so that it resembles a at room temperature frothy pint of Guinness. ½ cup heavy cream Thai fried prawn & pineapple rice
Ingredients
2 tsp sunflower oil
bunch spring onions, greens and whites separated, both sliced 1 green pepper, deseeded and chopped into small chunks 140g pineapple , chopped into bite-sized chunks 3 tbsp Thai green curry paste 4 tsp light soy sauce, plus extra to serve 300g cooked basmati rice (brown, white or a mix - about 140g uncooked rice) 2 large eggs, beaten 140g frozen peas 225g can bamboo shoots drained 250g frozen prawns , cooked or raw 2-3 , 1 juice, the rest cut into wedges to serve handful coriander leaves (optional)
Method
1. Heat the oil in a wok or non-stick frying pan and fry the spring onion whites for 2 mins until softened. Stir in the pepper for 1 min, followed by the pineapple for 1 min more, then stir in the green curry paste and soy sauce. 2. Add the rice, stir-frying until piping hot, then push the rice to one side of the pan and scramble the eggs on the other side. Stir the peas, bamboo shoots and prawns into the rice and eggs, then heat through for 2 mins until the prawns are hot and the peas tender. Finally, stir in the spring onion greens, lime juice and coriander, if using. Spoon into bowls and serve with extra lime wedges and soy sauce.
Ingredients
300g of 00 flour 165g soft butter at room temperature or margarine 1 teaspoon of cocoa powder 1 whole egg 2 egg yolks 130 g of sugar 1 teaspoon of vanilla extract 1 teaspoon of baking powder or baking soda a pinch of salt 90/100 g of chocolate chips
Preparation method
First of all, refrigerate the chocolate chips for at least 30 minutes. Then whisk the soft butter with the sugar, the salt and the vanilla extract until you get a soft and frothy mixture. Add the eggs and the yolks at a time. You have to get a velvety dough. Finally pour the flour at a time. Add the baking powder and the cocoa powder and mix with a spatula by hand. Turn over the dough onto a table, add the cold chocolate chips and compact by hands.
Refrigerate it for 30 minutes. Preheat the oven to 180 °.
Roll out the dough to a thickness of 6 mm. Cut some circles with a cookie cutter.
Put them on greaseproof paper on a baking tray. Bake at 180° for 15-18 minutes.
Let cool completely and then enjoy!
Chocolate salami
Ingredients:
200 g of biscuits
100 g of butter
100 g of sugar
100 g of unsweeted cocoa powder
2 eggs
Preparation method: 1. Break the biscuits. 2. Melt the butter in a small pot. 3. Add the cocoa to the butter. 4. In a bowl, beat the eggs and the sugar together. 5. Add the mixture of cocoa and butter. 6. Add the biscuits and stir. 7. Shape the mixture into a salami. 8. Spread the salami with the unsweeted cocoa powder. 9. Put in the fridge for 3-4 hours. 10. Enjoy your meal!
Apple Pie Ingredients: - 930 g. apples - 200 g. sugar - 250 g. 00 flour - 100 g. butter - 150 g. milk - 2 eggs - 1 lemon - 1 sachet of yeast for sweets (16 g.) - ½ teaspoon cinnamon - 1 pinch salt - Powdered sugar to taste
Preparation method
Peel and cut the apples, add to the apples the lemon juice and mix well. Sift the flour with the yeast. In a bowl put the eggs and the sugar and mix well, add one pinch of salt and keep mixing. Add the butter, previously melted, the cinnamon and the grated lemon rind. After mixing well add the flour and the yeast a little at a time and finally the milk and mix. Then add the apples and mix slowly. Pour the dough into a cake pan and bake for 55 minutes at 180°. When the cake is cooked, dust the powdered sugar on it. PEANUT BUTTER KISS COOKIES
Ingredients: 1 cup of peanut butter 1 cup of sugar 1 egg 1 teaspoon of vanilla extract 30 big chocolate chips
Preparation method Preheat the oven to 350° Cream the peanut butter and the sugar until it become fluffy Beat in the egg and one teaspoon of vanilla extract Roll into 12 balls Place them on ungreased baking sheets Bake until tops are a bit cracked (for me 13 minutes) Get them out of the oven and press 1 chocolate chip in the center Wait for 5 minutes and remove from the pans
TIRAMISÙ PUDDING
Ingredient list: •chocolate pudding •vanilla pudding •4 coffee coups •1 liter of milk •savoiardi biscuits
Preparation method: Prepare four coups of coffee and let them cool, then cook chocolate pudding using half a liter of milk, do the same for vanilla pudding with the remaining milk. Take the savoiardi biscuits and immerse them in coffee for 1/2 seconds. Put the savoiardi biscuits in a container and create a layer. Pour a layer of chocolate pudding, then another one of savoiardi biscuits and proceed in this way by alternating two flavors of pudding. Put the cake in fridge for 2 hours and finally eat it!!
Muffins with dark chocolate chips
Ingredients 240 g 00 flour
180ml milk
65 g butter
150 g sugar
2 eggs
10 g yeast for sweets
1 sachet of vanillin
125 g dark chocolate chips Preparation method In a bowl mix the sifted flour, the sifted yeast, the sugar, the vanillin and the dark chocolate chips with a spoon.
In another bowl, add: the eggs, the melted butter and the milk. Beat with a fork for a few seconds until all the ingredients are mixed well.
Pour the liquid mixture into the other container with the flour and turn for a few seconds.
Put the mixture in the baking cups that you previously placed in a pan.
Bake in a static oven at 190 °C for about 20 minutes.