A David y mi preciada familia que han sido mis conejillos de indias estando a mi lado en esta increible experiencia Los adoro con todo mi corazon. UA
To David and my precious family who have been my Guinea pigs and also part of this amazing journey Love you with all my hearth. UA
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Contents
1
Quiche by Ale ....................................................................
3
Choco Chip Oatmeal Cookies by Ale...........................
24
Lemony Lentil Soup by Ale ........................................
4
Baklava by Aunty Ana .....................................................
25
Tarka Daal by Ekta ...........................................................
5
Popi Seed Loaf by Anna Hargreves..............................
26
Pulled Pork by Ati Alex ..................................................
6
Ginger Bread Cookies by Annie and by Anna H.........
27
Christmas Cod by Adri ....................................................
8
Peach Cobbler by Ati Alex ...............................................
28
Meatloaf by Marysabel ....................................
9
Sweeden Almond Cake by Anastasia ..........................
29
Honey Cake by Anastasia ..............................................
30
Frozen Berry Cheese Cake by Ekta .............................
32
Yougurt Cake by Estelle ...................................................
33
Glutten Free Banana Loaf by Joa ...............................
34
Mulled Wine by Jana ......................................................
34
Berry Punch by Iris K .......................................................
34
Dill Soup by Alina ...........................................................
10
Brie Cheese by Collen ...................................................
11
Orange Couscous by Collen .......................................
11
Tabule by Claudia ...........................................................
12
Tortilla Espanola encontrada .....................................
12
Poshed Chopped Salad by Anna Hargreves............
13
Salame de Chocolate by Claudia ................................
36
Moroccan Chickpeas encontrada ...........................
13
Lemon Squares by Annie ..............................................
36
Empanadas by Aunty Ana .............................................
14
Chocolate Cake encontrado ..........................................
37
Quinoa and Avocato Salad by Aunty Ana ...............
16
Ceviche by Joa ...................................................................
17
Spicy Moroccan Stew fish by Anna Hargreves .......
18
Tarta de Espinacas by Marysabel ..............................
19
Kale salad by Estelle .......................................................
20
Nepali Momos at the Multicultural Fest ...................
21
Pataniscas de Bacalhau by Nuno.............................
22
2
Savory Dishes
3
Quiche
Ingredients Dough:
125 grs of butter 1/2 cup of water pinch of salt 250 grs flour
Egg mixture:
4 eggs cream 35% 300gr 1 cup milk, 1Tbs corn starch Pinch of salt, and pepper Muscade, 1/8 tsp
Garnish: Lorraine
Bacon 100 grs fried in a pan Ham (100 or 150 grs)
For the Feta,
Tomato and basil: Goat feta cheese (200300 gr) tomato slices on top basil leaves shredded mixed in the egg mixture
Directions You heat the butter with the water and the pinch of salt. When it is all mixed, stop the heat (don’t let it boiled) and put the flour. Sometimes you don’t need to put all the flour, you will see your dough. Roll it and put it in a baking pan. I always pre-cooked the dough for 15 to 20 minutes before putting everything inside. At 180º. But you can simply avoid this and get one dough for tarte in metro or Boulangerie Belge. In a bowl you mix 4 eggs, 300 mls of cream (35% is better), 1 cup of milk. In the cup of milk you mix 1 spoon of corn starch and added to the mixed. Put some salt, pepper and muscade. Try to calculate if you have enough of this mix to fill up your baking pan. If not, add more cream or milk. Btw, I always use a large baking pan, not the regular and most common of 27 cms I guess. So, if you are using that one, you could do some strudel of pomme with the reste of the dough, or smt else. For the garniture, use 3 eggs and less cream and milk, you will see. Put the bacon and ham first then the mix of cream and eggs. Add some grated cheese at the top and bake it for about 40 min at 180º.
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Lemony Lentil Soup Ingredients 2 tsp salt 6 garlic cloves, minced 1 large onion, diced 1 tsp pepper 1/4 tsp red chili flakes 1 Tbsp oregano 1 Tbsp fresh
rosemary, chopped 2 bay leaves 2 Tbsp fresh dill, chopped The rest of the goods: 2 cups red lentils 2 Tbsp olive oil
3 carrots, diced 8 cups vegetable or chicken stock juice of 2 lemons 2 tsp lemon zest 1 cup feta cheese crumbled (I use goat feta)
Directions Rinse lentils and allow to drain heat olive oil (or you can use coconut oil for a more heat-stable oil) in a large pot, and add onions; sauté until translucent add carrots, garlic, salt, pepper, chili flakes, rosemary, oregano, and bay leaves Stir and sauté until the carrots are tender add the stock and lentils and bring to a boil reduce to a simmer for 25 minutes or until the lentils are soft remove the bay leaves and purée if desired (I prefer the purée) Add the lemon juice and zest to serve: sprinkle feta and dill on top
Tarkha Daal
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Ingredients mung channa daal (lentils) or yellow split peas 4 mugs water 6 cloves garlic, finely chopped 2 or 3 medium tomatoes, chopped 1 inch
piece of ginger, coarsely grated, chopped or julienne 2 tsps cumin seeds 1 tsp coriander powder
1/2 to 1 tsp hot chilli powder, to taste 1 tsp salt Handful of coriander, finely chopped 1/4 onion, sliced Oil
Directions 1. Wash the Daal a few times, drain and then put it in a large pot. Add the 4 mugs of water. Add all the spices, the salt, garlic, tomatoes and ginger. 2. Bring to the boil, cover and let it boil on a medium heat for around 40-45 minutes. Make sure it’s bubbling away fiercely or it will take longer to cook. 3. Halfway through cooking, taste the cooking liquid and adjust the chilli, salt or spices if you need to. (Cook it to the consistency you like; cook for a few more minutes to thicken it. You can always add a bit of water to thin it out.) 4. Take off the heat, add the chopped coriander. Mix very gently once. Transfer into serving bowl. 5. For the tarka, or fried onions: fry the onions in a tablespoon of olive or vegetable oil til dark golden brown, then scatter the onions and oil over the top of the daal, without mixing. Serve with fluffy rice or chapatis.
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Pulled Pork Rub Ingredients 1/2 cup paprika 1/4 cup garlic powder 1/4 cup mild chili powder (use medium or hot to kick up the heat) 3 TBS salt 3 TBS black pepper 2 TBS onion powder
2 TBS celery seeds 1 TBS brown sugar 1 TBS dried oregano 1 TBSn dried thyme 3 tsp cumin 2 tsp dry mustard 2 tsp ground coriander 2 tsp ground allspice
Rub Directions Mix together all ingredients until well combined. Store in an airtight container. May be stored for up to 6 months.
Barbecue Sauce Ingredients 1 cup apple cider vinegar 1 cup ketchup 1/2 cup water 1/4 cup finely chopped onion 2 TBS minced garlic
2TBS butter 2 TBS molasses 2 TBS prepared mustard 2 TBS brown sugar 1 TBS Worcestershire sauce 1 TBS paprika
1 TBS mild chili powder 2 tsp oregano 2 tsp thyme 1 tsp salt 1 tsp black pepper 1tsp cayenne
BBQ Sauce Directions Melt butter in a saucepan over a medium heat. Add onion and garlic and saute until lightly browned. Add remainingingredients (vinegar last), reduce heat and simmer over low for 20 minutes. Allow to cool. Optionally you can puree thissauce to make a smoother barbecue sauce.
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Directions Hi girls it is Alex, I know Danny was asking about the pulled pork recipe and thought diana you may be interested as well. here are the links to the spice rub and the bbq sauce that i used other but any will work. So a pork shoulder or picnic roast (bone in or out it doesn’t matter) is the best to use but i have also done it with a pork tenderloin and it turned out great too. so here is what you do: 1. rub the shoulder with a generous amount of the spice rub mixture. 2. heat a roasting pan (preferably just slightly bigger than the roast) on the stove at medium-high with a few tablespoons of oil. 3. sear the shoulder on all sides for roughly 30-45 seconds (3-5 minutes total) 4. fill the pan with water 3/4 of the way up the roast, bring to a boil. 5. cover with lid (or aluminum foil) cook in oven at
325f for 4-6 hours (I used a 4kg shoulder and cooked it for 6 1/2 hrs). add water if it get to low. meat is done when you can easily pull it apart with a fork. 6. when cooked remove meat from liquid and pull apart using two forks. 7. boil the remaining liquid down to about 1/2cup per 1lbs of meat. 8. add the liquid and the barbeque sauce to the meat and mix. 9. put on bun. top with coleslaw if you like (it is really good that way) 10. Then call us over for dinner:) And thats it. Very simply doesnt take long to prepare just long time to cook. If you have a slow cooker you can use that to; do everything the same just put it in in the morning on high and leave it for 10-12 hrs. you can also use your favourite sauce from the store and that makes everything way easier. http://bbq.about.com/od/barbecuesaucerecipes/r/MemphisBarbecue-Sauce.htm http://bbq.about.com/od/rubrecipes/r/Memphis-Rub.htm
Christmas Cod
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Recipe by: Granny Martha Gonzales Ingredients 1kg Cod fish 1kg onion 3kg tomatoes 1 garlic complete 1 basil olives capers
canned red pepper almonds breaked into cuarters pine nut 1 cup of olive oil
Directions Mince the garlic and put it on a frying pan with the olive oil, when it starts to change color put half of the chopped basil, later on add the onion until this changes colour too. Then add the tomatoes until it release their juices then add the rest of the basil and finally ad the Cod fish that was previously boiled in water. El bacalao se remoja un dia antes y se le de un hervor hasta justo momentos antes de empezar a freir el ajo se apaga, lo sacas lo dejas enfriar y desmenuzas . Keep moving until all the ingredients are blended together, then add the olives, capers red pepper and pine nuts.
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Meatloaf Ingredients 1 kilo ground beef 2 eggs ½ cup bread crumbs ½ onion ½ sweet green pepper 1 piece leek 3 Tbs of ketchup 1 Tbs de mustard 1/4 taza parmesan cheese
4 cloves of garlico 1tsp de ajo powder pinch of oregano and salt to taste
Directions Mix the meat and the bread crumbs and put the rest of the ingredients except the parmesan cheese on the blender and add that mixtures to the meat. Mx the meat and the sauce well and place in a lightly greased baking dish. spread the cheese on top put into the oven for 1 hour at 350 or until well done.
Dill Soup
10
Ingredients
1 cup fresh (!) dill, finely chopped (or more, I like a lot) 6 cups of stock, either chicken or vegetable 1 tablespoon of flour ½ cup sour cream Salt and pepper to taste
Poured noodles recipe: 1 large egg yolk 2 tablespoons flour 1/8 teaspoon salt 1 teaspoon of cold water (if needed)
Directions Usually I cook my own stock, sometimes with chicken, sometimes just veggies, the thing is to use chopped cooked veggies into this soup, like carrots and parsnips. Onions and celery are not good, so I throw them away. When I have stock ready with veggies, then I put half a cup of the chopped dill and I cook it for max 5 min. I like this soup with poured noodles, but it can be served with cooked small potatoes as well. However if you like to try poured noodles this is the time to add them. Noodles: I mix egg yolk with flour and salt and beat with whisk or fork for 2 minutes. The consistency should be similar to sour cream. Then I dribble batter slowly into boiling stock from a spoon or fork and boil for 3 minutes, when the noodles will form and appear at the surface. Be careful not to dissolve noodles in the soup! After that I put sour cream mixed well with flour, only to boil. I turn off the heat. At the end I put the second half of the chopped dill to the soup. The soup is ready. It has a little bit sour taste, very characteristic for the Polish cuisine. Enjoy!
Brie Cheese
11
Ingredients 1/2 medium Granny Smith apple coarsely chopped 3TBS whole almonds corsely Chopped 1TBS honey
3 TBS dried cranberries coarsely chopped 1 Brie Cheese
Directions Cut horizontally down the middle and conbine the ingredients put half between cheese slices and the rest on the top. Bake 12 - 14 min 375 F.
Orange Couscous Ingredients
2/3 cup couscous 1 cup orange juice 1tsp sesame oil 1/2 red peper small pieces 2 green onions cut up
Directions Cook couscous, juice, oil, and pepr in saucepan. Bring to boil and take off heat. Let it sit covered for 5 minutes. Fluff with fork add orange and green onions. Enjoy!
Tabule
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Ingredients 2 cups basil 1/2 cup of mint 3 tomatoes 1/2 cup cosuscous 2 lemons Olive oil Salt
Directions Chop and mix everything
Tortilla Esp. oven Ingredients 6 eggs 1 onion 4 potatoes 3/4 Tbsp salt
Directions chop the potatotes and put them to boil, then fry the onion and in a bowl mix the eggs andadd the potatoes and onion, put it on a baking pan and bake it at 350 for about 30 minutes.
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Poshed chopped Salad Ingredients
1 carrot 1 bulb fennel small handful of radishes 1 romaine lettuce 2 white belgian endives
8 ounces smoked salmon extra virgin oil 1 lemon sea salt pepper and a small bunch of fresh dill
Directions Chop your carrot, fennel and radishes and mix together chop lettuce and endives, and add them up too, Slice the salmon into amall pieces and mix in put the oil lemon juice and a good pich of salt and pepper and serve.
Moroccan chickpeas Ingredients 11/4medium diced cooking onion 1/2 cup olive oil Sea salt 2 tsp paprica
Directions
2 tsp crushed chillies 1 tsp ground cumin 3/4 tsp cinnamon 11/2 Tbsp garlic
1/2 cup tomato paste 11/2 Tbsp parsley 11/2 Tbsp chopped mint 2 chickpea cans drain and rinsed
ln a large frying pan over medium-low heat, cook onion in olive oil with 11/2 tsp of salt. papriks, dried chilies, cumin and cinnamon Util onion is soft, about 10 minutess. Add garlic. and cook for 2 minutes. Add tomato paste, mix well, and cook for 5 minutes. In a large bowl, stir together onion mixture, parsley and chickpeas. Taste, and add more salt, if needed serve at room temp.
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Empanadas
Ingredients 20 medium or ~30 sm Dough 3 cups flour 1 egg yolk ½ cup of grasa - lard or butter or mix of both ¾ cup to 1 cup of warm milk ½ tsp salt Beef picadillo filling 1 lb ground beef 2 white onions, diced, about 3 cups 1/2 cup lard or butter 2 tbs smoked paprika 2 tbs chili powder or any ground hot pepper 1 tbs finely chopped
fresh oregano ½ tbs ground cumin 1 bunch green onions, finely chopped 3 hard boiled eggs, sliced ¼ cup sliced green olives Salt and pepper to taste 1 egg, white and yolk separated and lightly whisked Chiimichurri 3 tbs finely chopped fresh oregano 2 tbs finely chopped parsley 4 garlic cloves, minced 2 tbs balsamic vinegar 5 tbs olive oil1 tsp chili powder - optional
3 tbs finely chopped scallions or green onions Salt and pepper to taste
Directions Empanada dough 1.Mix the flour and salt in a food processor, pulse until well combined. 2.Add the lard or butter, blend well. 3.Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form. 4.Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes. 5.On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). 6.Use the empanada discs immediately or store in the refrigerator or freezer until ready to use.
15 Beef picadillo filling and empanada assembly 7.Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use. 8.Melt the lard in a large frying pan or sautĂŠ pan, add the onions and salt, cook until the onions are soft, about 8 minutes. 9.Add the meat mixture to the onions and cook on medium heat until the meat is done, stir frequently. 10.Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.
11.To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive. 12.Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white is a good natural “glue� that helps seal the empanada. 13.Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas. 14.Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow for the bake.
15.Let the empanadas rest in the fridge for about 30 minutes or until ready to bake. 16.Pre-heat the oven to 400 F and bake for about 25 minutes. 17.Serve warm with chimichurri sauce or other dipping sauces Chimichurri Combine all of the ingredients in a jar or container with a tight lid and shake well.
Quinoa and Avocado
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Ingredients
3 Tbs. raisins (preferably a mix of dark and golden) 2 Tbs. dried apricots, 1 cup white quinoa, Kosher salt 1 large lemon 3 Tbs. extra-virgin olive oil 1/4 tsp. ground coriander 1/4 tsp. ground cumin 1/4 tsp. sweet paprika
2 medium firm-ripe avocados cut into 1/2-inch chunks 2 medium scallions, white and light green parts only, thinly sliced 2 to 3 Tbs. coarsely chopped toasted almonds Freshly ground black pepper
Directions In a medium bowl, soak the raisins and apricots in hot water for 5 minutes. Drain and set aside. In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature. Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 tsp. salt. In a large bowl, toss the vinaigrette with the quinoa, raisins, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.
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Ceviche de pescado Ingredients
Directions
1 kilo of cubed whitefish (cod, grouper, snapper) lime juice to cover it up small onion a little bit of red peper a little bit of ginger ail to make it less acid 1/3 cup chopped cilantro
Cube the fish and let put all the ingredients in a ppot with the lime juice covering it let it marinate for at least 3 and a half hours and drain the excess of juice. Serve with tostadas
Spicy Moroccan Stew Fish
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Ingredients
1 cup couscous olice oil 2 lemons sa salt and peper 2 cloves of garlic 1 fresh chile bunch of basil 1 tsp whole cumin seeds
1/2 tsp ground cinnamon 2 x 6 ouce fish fillets 1/2 pund of raw and peeled shrimp 14 ounce can of diced tomatoes 2 handfuls of peas, fava beans or green beans
Directions Put couscous nto a bowl and add a couple of tbs of olive oil - add 1 lemon and pinch of salt and peper, puor just enough boiling water to cover the couscous, then cover the bowl with a plate or plastis wrap, let the coulcous soak up for 10 min. In a pan wiht medium heat peeal and slice the garlic put the chile and the basil leaves, put hte larger once on a side ad a couple of long of oil to the hot pan add cummin seed and cinnamon give it an still and put the fish fillets on top, scatter over the shrimp add can tomatoes and the peas, squeze the other lemon put a lid and bring to boil then turn the heat down to a simmer and cook for 8 min or until the fish is done taste and season. Serve it on top of the couscous.
Tarta Espinacas
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Ingredients Dough 2 cups of flour 1 tsp salt 1ts baking powder 1/2 cup oil 1/2 cup of warm water
inside4 eggs 1/2cup of milk mozzarella cheese salt to taste
Directions Recipe for 2 medium tarts Make the dough mixing everything and make a very thin crust in a baking pan. Then to the mixture put ham and or mushrooms or a spinash mixture with onion and garlic. or with bacon and muhsrooms Put it in the over for 35 minutes at 350.
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Kale Salad Ingredients
1 head of kale chopped very fine 4 celery sticks chopped 1 head of parsley finely chopped 1.5cups quinoa cooked for 15 minutes in 3 cups water dates- 1/2 cup chopped nuts- to your taste handfuls of pumpkin seeds, chopped walnuts,
chopped almonds and sunflower seeds (unually I add about a cup of nuts intotal) dressing: 1/2 cup lemon juice 1/4 cup olive oil 2-3tbsp mustard (stone ground)
Directions Combine kale, celery, parsley, dates adn nuts in a bowel. Put hot cooked quinoa over the salad, pour the salad dressing on the salad and mix together immediately (the hotness of the quinoa slightly cooks the kale) You can add any other veggies you would like (sometimes I add blanche broccolie) Enjoy!
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Nepali Momos Ingredients 500 gr. minced meat dark and light soy 3/4 cabbage chopped 3/4 finely chopped ginger and garlic paste salt to taste 1ts chilli powder 1/2 tsp turmeric 1 spoon meat masala half cup warter dumplin pastry
6-7 spoon oil Sauce: 3tbs of oil 4tbs sesame seeds 20 szechuan peppers 1/2 can of chopped tomatoes 1/3 tsp turmeric 6 green chillies salt to taste
Directions Mix all the ingredients in a bowl and fill the pastry with the mixture and put them in a steamer make sure you oil the base so the pastry wont stick and cook for 20 minutes. and eat it with the hot ans spice chutney Sauce Put oil in a hot pan then add the sesame seeds,then add the peppers turmeric and tomatoes then the chilllies ans salt let it cook for few minutes and bred it up for smother consistency
Pataniscas De Bacalhau Ingredients Cod Cakes you need to desalt the 1 dash salt cod (about 24 hours). 1 tbsp olive oil 1 tbsp chopped 1 medium egg onions 150 ml beer 1 tbsp parsley 200 g flour 50 ml water 1 g dash of nutmeg 300 g salted cod 1 dash pepper Desalt the cod.
Directions You have to rinse it very well and then leave it in cold water for 12 hours, if a thin cut, or 24, if thick, changing the water every 8 hours. In a bowl mix egg, water, and oil. Add flour and beer; mix until consistent. Add onion and parsley (or coriander), season with pepper and nutmeg. Add cod in the batter and let it rest for 10-15 minutes. Taste the batter and add salt if needed. In a pre-heated pan, fry the batter by spoonfuls 2 minutes per side. Drain the excess oil on a kitchen paper. You can make them flatter or rounder as you prefer. Serve with tomato rice, or rice with beans.
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Desserts
Choco-chip Oatmeal Cookies
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Ingredients (for 26 cookies) 120 g of oatmeal (5/4cup) - 240 g flour (2cups) - 2 eggs - 1 sachet of yeast (baking powder dijo ale)2 teaspoons - 1 packet of vanilla sugar (2 teaspoons)
- 120 g chocolate chips 3/4 cup - 150 g brown sugar 3/4 - 75 g soft butter (1 barra y media ) - 75 g margarine
Directions Preheat oven to 180 째 C. Mix flakes, flour and sugar (vanilla and red), then knead by hand with eggs, yeast, sugar and butter / margarine, then add chips. Putting small balls of dough slightly flattened on a baking tray covered with baking sheet, spaced well apart. Bake about 10 minutes, no more, it continues to cook after being removed from the oven. Remarks Oats give a crisp unparalleled. Half margarine cookie enables not too spread out during cooking.
Baklava
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Ingredients 1 (16 ounce)package of phyllo dough 1 pound chopped nuts 1 cup of butter 1 tsp ground cinnamon 1 cup of water 1 cup of sugar 1tsp vanilla stract 1/2 cup of honey
Directions Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
Glazed Lemon Poppy-Seed Cake
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Ingredients 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon finely grated fresh lemon zest 1/4 teaspoon salt 2 sticks (1 cup) unsalted
butter, softened 3/4 cup granulated sugar 2 large eggs 2 tablespoons poppy seeds 1 1/2 cups confectioners sugar 3 tablespoons fresh lemon juice
Directions Put oven rack in middle position and preheat oven to 375째F. Butter a 9-inch round cake pan. Whisk together flour, baking powder, lemon zest, and salt in a bowl. Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. Beat in eggs until combined. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined. Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean and top is golden brown, about 30 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack. Whisk together confectioners sugar and lemon juice in a bowl until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes. Serve warm or at room temperature.
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Ginger bread cookies Annie Ingredients 1 cup shortering 1 cup sugar 1 cup molasses 1 egg 4 cups flour 1 tsp baking soda 1 tsp salt 3 tsp cinnamon
2 tsp ginger 1 tsp cloves 1 tsp nutmeg Icing 1egg shite 1/2 tsp lemon 1 cup icing sugar
Directions Mix all together chill over night. Rol out and cut in shapes bake at 300 for 10-15 min
Ginger bread cookies Ingredients Cream: 1/6 c. butter ½ c. brown sugar Beat in: 1 c. molasses 1/3 c. cold water Mix:3 ½ c. all purpose flour (some can be non-white)
1 t. baking soda 2 t. + ginger ½ t. all spice 1 t. cinnamon ¼ t. salt
Directions Mix wet and dry together with hands, and either a) refrigerate at least 2 hours, roll & cut or b) just roll into little balls with hands and bake right away. Bake on greased cookie sheet at 350 C for 10-12 min.
Peach Cobbler
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Ingredients
4 cups peeled, sliced peaches 2 cups sugar, divided 1/2 cup water 8 tablespoons butter 1 1/2 cups self-rising flour 1 1/2 cups milk Ground cinnamon, optional
Directions Preheat oven to 350 degrees F. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.
Sweden almond cake
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Ingredients Start with the almond topping, so it can cool down meanwhile you’re doing the other parts (in total 3 topping, cream and dough) For the almond topping you need: 125 g almond blades (planed almonds, Sorry I don’t know the exact word) ca. 80g butter 1 tbsp sugar (roast the almond blades in the butter and add sugar. Roast them until they are golden brown. Be careful they easily turn black!! Leave them alone, until they are cold) Meanwhile you can start with the dough For the base you need: 3 eggs (For making the dough, separate eggs (yolk from the white), stir the yolks into the dough and beat the whites until stiff.)
125 g sugar 50 g chocolate (the one you’ll find with the baking stuff, I take the semi sweetend. Hash/ Chop the chocolate in very small pieces) 1 tbspoon Flour 1 teaspoon baking powder After having mixed up everything, add the stired white of the egg but don’t mix it with the machine anymore. Baking time: 30 minutes at 175ºC/ 350ºF For the cream stir: 500ml of whipping cream (I use the 35%) 1 1/2 tbsp. of instant coffee (solf it before in a little bit of the cream) 2 packages of stabilizer for Whipping Cream (in Loblaws: Whip it) 4 tbsp. of sugar Put the cream on the dough and distribute the almonds above.
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Honey Cake Ingredients For dough : 2 eggs 3/4 cup of sugar 1 tsp baking soda 125 butter 2 tbs honey
3-4 flour For cream sour cream 1000 ml 1/2 cup of sugar ( or more depend of your taste )
Directions 1. Heat butter( i do it in microwave) until it will be liquid, add sugar and honey and mix it and dissolve sugar. (Don’t heat to much the butter. ) add eggs and mix with mixer, then add 1 cup flour and baking soda, add next cup of flour, check the dough when it is not stick to your hands stop to add flour. Usually 3 cups is enough. 2. roll the dough on the unstick or wax paper make a circle or any form and size do you want. If you will use the 10’’ diameter circle you will make a 8-9 very thin like 2 mm layers. 3. bake it on 350, be careful, it bake very quickly it could take 4-5 mit to the layer, wait until yellow. be careful it is easily birn. 4. make a cream. mix sour cream and sugar, try if it sweet enough for you. 5. apply cream on each layer, and on the top. If you had extra dough not enough for a layer, bake it to and make from this crumb. put crump on the top . 6. put cake for a fridge for few hours of night ( next day it taste better)
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Frozen Berry Cheese Cake Ingredients
1 cup graham crumbs 1/4 cup butter, melted 1 pkg. (170 g) Baker’s White Chocolate 1 cup fresh strawberries divided 1 cup fresh raspberries, divided 2 tubs (250 g each)
Philadelphia Cream Cheese Spread 1 can (300 mL) sweetened condensed milk 1 tsp. orange zest 1 cup thawed Cool Whip Whipped Topping 1 cup fresh blueberries
Directions MIX graham crumbs and butter until blended. MICROWAVE chocolate in microwaveable bowl on MEDIUM 2 min. or until melted. Mash 1/2 cup each strawberries and raspberries in medium bowl. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk. Blend in melted chocolate, mashed berries and zest. Whisk in Cool Whip. SPOON half the cream cheese mixture into plastic wrap-lined 9x5-inch loaf pan; top with half the crumb mixture. Repeat layers. Freeze 6 hours or until firm. REMOVE dessert from freezer 15 min. before serving. Finely chop remaining strawberries; combine with remaining raspberries and blueberries. Invert dessert onto platter; remove plastic wrap. Spoon berry mixture over dessert.
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Yogurt Cake Ingredients
1 yogurt pot (use this pot to measure all the other ingredients) (125 ml) 1 oil pot 2 sugar pots 3 flour pots
-3 eggs 1 + ½ teaspoon baking powder ½ teaspoon liquid vanilla Salt
Directions Preheat your oven to 200°C In a bowl, mix the yogurt, two pots of sugar, and 3 pots of flour, Add the oil, mix , Add the eggs, mix
Add the baking powder, sugar and vanilla Mix together until the paste is smooth and homogeneous Prepare your pan (cake pan or pie) by buttering well, for easy removal after cooking. -Put the paste into the pan and bake for 30 minutes! -Look occasionally if the cake is cooked, because according to the ovens, the duration is different. To do this, from twenty minutes, press the tip of a knife in the middle of your cake with yoghurt. If it is absolutely stuck dough, then it is cooked! Variation: Add 2 small shred apples / Add chocolate chip Add lemon, juice and skin / Divide the paste in two: half with vanilla, half with chocolate...
Glutten Free Banana Bread
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Ingredients 4 bananas, (2 1/2 cups mashed or 575 grams)(they can be yellow bananas) 4 eggs 1/2 cup almond butter (140 grams)(or coconut, sunflower seed, macadamia nut, etc butter) 4 tablespoons grass-fed butter, melted (can substitute
coconut oil) 1/2 cup coconut flour (75 grams)(or almond flour, macadamia nut meal, etc) 1 tablespoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder (gluten free or homemade) 1 teaspoon vanilla pinch of sea salt
Directions 1. Preheat your oven to 350 F 2. Combine your bananas, eggs, and nut butter, and grassfed butter in a blendtec, blender, food processor, or mixing bowl and mix well (if using a mixing bowl you need a good hand-mixer) 3. Once all of your ingredients are blended, add in your coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well 4. Grease a 9Ă—5 glass (see notes) loaf pan with a fat of your choice (I used grass-fed butter). If you use a metal pan it will probably bake in 35-40 minutes so start checking at 35 to ensure the middle stays moist 5. Pour in your batter and spread it evenly throughout 6. Place in your preheated oven and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean 7. Remove from oven and flip your bread out onto a cooling rack
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Variations 1. Cranberry Orange – Only use 3 tablespoons of butter. Add zest of one whole orange diced, juice of one whole orange, and1 cup dried cranberries or fresh if you want 2. Chocolate Blueberry – Add 1 cup of fresh blueberries and 1/2 cup of cocoa powder 3. Pumpkin Pecan – Reduce the almond butter to 1/4 cup and add 1/2 cup of pumpkin puree and 1 cup of roughly chopped pecan pieces Notes If you want to make these into muffins, use the same recipe and for mini muffins bake approximately 25 mins and normal size muffins 30-35 minutes.
Berry ponch
Cranberry juice ,Ginger Al, PInaple juice ,Mix berries
Gluehwein Hot Wine Ingredients 1L vine (redwine, I bought of the class SC3)boile 3/4 of water and put inside two bags of black teas let them there for at least 5 minutesadd 200g of dried plums let them inside for a while, already with the black tea. Then add 2 lemon (juice), 1/2l of orange juice, 250g sugar, 2 sticks of cinammon, 5 (or a little bit more) claves and I added too some anis. Let it all cook well and then add the wine, but don´t let it cook again. jp: Enjoy!
Chocolate Salame
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Ingredients
200 gr. unsalted margarine 200 gr. sugar 200 gr Nesquik 2-3- packages of Maria Cookies 2 eggs
Directions Mix margarine sugar and eggs, then add Nesquik. triturate de cookies and mis it with everything else. Wrap it up in Foil paper and put in the fridge for at least 2 hours.
Lemon Squares Ingredients
Crust : 1cup flour 1/2 cup butter 1/4 cup icing sugar Mix: 2 eggs 1 cup sugar
1/2 tsp baking powder 2 Tbsp lemon juice grated lemon
Directions Beat together until light and fluffy, por over and bale 25 min 350 F springle icing sugar on top.
Cake pop Chocolate Cake
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Ingredients
2 cups white sugar 1 3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil
2 teaspoons vanilla extract 1 cup boiling water 3/4 cup butter 1 1/2 cups unsweetened cocoa powder 5 1/3 cups confectioners’ sugar 2/3 cup milk 1 teaspoon vanilla extract
Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely. To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners’ sugar alternately with the milk and vanilla. Beat to a spreading consistency. Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
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