CAKE WITH YOGURT -Utensils: A bowl, empty yogurt container, spoon, blender, mold, -Ingredients: 2 eggs, 1 lemon Danone yogurt, flour, sugar, oil, baking powder over butter.
HOW TO DO: 1. Put in a bowl the white and yolk of two eggs and lemon yogurt and whisk. 2. Fill the empty container with flour yogurt 3 times and 2 times with sugar and add them to the bowl.
3. It is the time of oil! Put the amount that fits in half yogurt container and pour it into the other ingredients.
4. Then add the yeast that's in the envelope. 5. You already have all the ingredients ready! Ask an adult to use the blender to mix well. 6. Pour the contents into a tray,'ve previously buttered, and put it, with the help of an adult, bake for about 20 minutes ... and you're done! Would you say a trick To see if it's done, click the cake through the middle and, if the instrument you used is clean, it means ... is now ready! Now if only ... you eat it.
by Dani.
CHRISTMAS COOKIES Ingredients 1 cup butter (at room temperature) 2 1/4 cups sifted flour 1 cup sugar 1 egg 1/2 teaspoon salt 2 teaspoons vanilla
Recipe 1. Beat the butter and sugar in a bowl with the electric mixer for five minutes, until it becomes fluffy. 2. Add the egg, the salt and the vanilla. Mix again. 3. Add the flour and keep mixing until it becomes a stiff dough. 4. Put the dough in plastic wrap and leave it in the fridge for two hours. 5. Roll the dough on a floured surface and cut into different shapes using cookie cutters. 6. Place the cookies on a baking tray and bake them at maximum temperature until they become brown on the edges, usually fifteen minutes. 7. Wait until they are cold, and if you like, you can decorate them with coloured icing. 8. You can also make a hole on the cookies before baking them, pass a short piece of wool through it and hang them from the Christmas tree!
by RUT and ANQI
Coulant recipe Ingredients 125 g dark chocolate (70% cacao) 90 g butter 3 eggs 80 g sugar 30 g flour Directions:
Melt the butter (90g) and chocolate (125g) in a double boiler. Beat the egg whites (3) with the sugar (80g) until stiff. Add the yolks (3) and flour (30g) to the chocolate mixture. Butter and sugar individual molds. Fold the egg whites into the chocolate mixture. Pour mixture into the molds and refrigerate for about 20 minutes. You can leave the molds in the refrigerator and just cook at the last moment. Place into a preheated 200 CELSIUS oven for about 8 minutes.
by : Irene
ENGLISH RECIPE Sticky toffee cupcakes with chocolate topping Ingredients
How to do it 1. Preheat the oven at 200ºC.
30 g sultanas 30 g dried apricots 30 g dates 1 teaspoon baking powder 140 g self-raising flour 30 g sugar 1 tablespoon golden syrup 1 large egg 30 g butter, melted 140 ml water, hot
2. Chop the sultanas, apricots and dates very finely and add baking powder. 3.Put this mixture into a bowl with the sugar, the golden syrup, the egg and the melted butter and stir together. 4. Add the very hot water and the flour and mix well with a whisk.
For the chocolate topping
40 g butter 40 g sugar 40 g good-quality dark chocolate (70% cocoa solids) 70 ml double cream
5. Divide the mixture between 12 cupcake papers and place on a baking tray. 6. Bake in the preheated oven for about 15 minutes. 7. Melt all the chocolate topping ingredients in a saucepan and bubble for a while until it darkens slightly.
8. Remove from the heat and let the sauce cool until it thickens.
9. Then put a blob on top of each cupcake.
by: Celia & Aitana Clares
APPLE PIE One of the recipes apple pie easier I know, and the result is very good. A tasty , healthy tart, with very common ingredients. It beat the dough, cut the apples and place , and baked.
INGREDIENTS 3 blocks or golden pomfret a glass of milk cup all purpose flour sugar glass four eggs butter for greasing pan
HOW TO PREPARE
To make this easy apple pie comes first preheat the oven to 180, but only at the bottom. While we are making the dough. Just put in a bowl of milk , sugar , eggs and flour , and also an apple peeled and cut into chunks. Beat with mixer until all that is fine and smooth cream. Pour the dough into a tart pan cakes, best round . Now let's peel the other two apples and cut into thin slices . To cut it is best to first cut the apple into quarters. Let placing apple slices on the dough circle , first one and then another outside inside, until we get to the center . We put the cake in the oven, in the center, and let bake for half an hour, or until knife comes out dry puncture it . Let cool and unmold . Then paint them with apricot jam on top, with the help of a brush.
by
Maria Pardal Villanova
Fairy cake Ingredients 15 eggs 700ml water 1kg1/2 flour Light 1jully’s handful 60g yeast 1l oil Elaboration Put the eggs in the container, and mixt them until they lose the colour. Add the water, sugar and jelly at the eggs. Mix the paste and add the flour and the oil. The paste has to rest 15-20 min. Bake it for 10-12 min. at 200º C.
by Manuel
Nachos with Cheese ingredients: - Doritos (Nachos) - but not any dorito. I recommend those who have no taste. - Cream 250ml La Serenissima (the tiny little boat) - Cheddar Cheese (150g approx) - Preparation: - First grab a small saucepan and put 125ml or 250ml (that would be all the pot of fourth 250ml ) heavy cream and put a minimum fire . After, I put a little butter , 4/5 bars of cheedar for 125ml, and 8/ 9 for the whole pot . Then stir it for a while for 5 to 10 minutes until it begins to take a medium orange color, depending on how you like you can make thicker or not ( depending on the amount of cheddar you put on it ) . After that you put a little salt and pepper.
by Maria Gomez Martin.
Pasta salad , avocado and orange Pasta salad , avocado and orange is a recipe for 4 people, the type Appetizer . Ingredients - 1 bag of mesclun lettuce - 3 small avocados - 300 g egg pasta or ties tagliata - 6 tomatoes cherrys - 1/ 2 onion - 2 oranges - 25 g of raisins - 50 g of walnuts - 1 lemon - 50 ml balsamic vinegar - 150 ml olive oil - Ground black pepper - salt How to make it In a pot of boiling water, a little oil and salt, boil the pasta for 5-8 minutes. Past this time chilled dough to cut the cooking and set aside. Meanwhile in a small bowl, prepare the vinaigrette, we squeeze the lemon juice, add the oil, vinegar and season. Stir well and set aside. We put the lettuce in a large bowl. If the pieces of lettuce in the bag are very large, we can split them with your hands to make them smaller. Chop half an onion finely, cut in half the cherry tomatoes and add to bowl. Peel the oranges well, without a trace of white skin and cut into small dice. Add to bowl. Then open the avocados, we took them flesh, cut into cubes and orange and add to the bowl. We pull the nuts and raisins added. Season it to taste. Stir everything and serve on individual plates with watering lemon vinaigrette. The contrast is spectacular flavors with citrus vinaigrette and everything goes better!
by Ariadna A.
Cupcakes
Ingredients 3 eggs 200 gr. Loose pastry flour 125 gr. of white sugar 50 ml. whole milk 100 ml. of extra virgin olive oil selection in April ½ of chemical yeast (8 grams) Silicone molds for cupcakes (optional) Curled paper molds for cupcakes
Preparation Cupcakes 1. In a large bowl beat the eggs with a whisk, with fast, outflanking, be sure that it is in a mode fluffy, airy batter. 2. Now gradually add sugar and continue beating while mixing in the same way. The oil, and we will pour slowly mixing with the other ingredients. 3. We follow the same process with the milk, then the flour, baking powder and finally. We put the mixture in the refrigerator as it cools put silicone molds on the tray, and insert the curled paper inside them. 4. Before pouring the mixture into molds, we give a small clay since the cold will have thickened slightly. We filled up ¾ and bake 15 minutes at 200 º C. With the heat and the temperature of the preheated cupcakes should . 5. The ideal state is when we realize that they are the perfect pompadour and browned. This is important because you know that a furnace to another can vary the heat and time. Over time, remove from oven and let rest in silicone molds, to settle the dough. And we will have our delicious cupcakes. Let’s eat!
LAURA CUERVO 5A
BROWNIES INGREDIENTS: 125 gr of chocolate, 90 g of butter, 125 grams of powdered sugar, 100 gr of sugar, 3 eggs, 125 gr of flour 1 pinch of salt 75g chopped walnuts and 1 tablespoon vanilla.
RECIPE: Mix butter and sugar add eggs, vanilla essence, previously sifted flour, pinch of salt, the chopped nuts and chocolate or cocoa powder. Place in greased source previously. The oven temperature should be well short (180 째), the edges should be firm and well inside should be moist. Once cold sprinkle with powdered sugar.
Finally enjoying
by : Diego
CHIPS INGREDIENTS: Potatoes, oil, salt and water.
PREPARATION: You peel the potatoes and cut it like a chips, then you put it in to a boiling water for 15 minutes, after that when they are cooked you put the chips in to oil whit a high heat until they look toast. For the end spread some salt... And they are ready to eat!
by: Miriam Sidki 5èA
INGREDIENTS FOR THE CAKE
225g/8oz plain flour 350g/12 ½ oz caster sugar 85g/3oz cocoa powder 1 ½ tsp baking powder 1 ½ tsp bicarbonate of soda 2 free range eggs 250ml/9fl oz milk 125ml/4 ½ fl oz vegetable oil 2 tsp vanilla extract 250ml/9fl oz boiling water
FOR THE CHOCOLATE ICING
200g/7oz plain chocolate 200ml/7fl oz double cream
PREPARATION METHOD 1. 2.
3. 4. 5. 6.
7. 8. 9.
Preheat the oven to 180C/350F/Gas4. Grease and line two 20cm/8in sandwich tins. TECHNIQUE: Greasing and lining cake tins. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture, until smooth and well combined. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid). Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the comes out clean. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours or until thick enough to spread over the cake. To assemble the cake, run a round-bladed knife around the inside of cake tins to loosen the cakes. Carefully remove the cakes from the tins. TECHNIQUE: Removing cakes from a cake tin. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife. TECHNIQUE: Icing a cake with chocolate ganache
BY CARLA LAZARO AND LAURA HERNANDEZ
YOGURT SPONGE CAKE Ingredients 1 lemon yogurt 1glass of oil 2glass of sugar 3glass of flour 3 eggs 1/2packet of yeast Butter Preparation Preheat the oven at 200ºC Spill the yogurt in a bowl and use the glass like measure for the ingredients. Add the sugar and flour. Mix and add oil. Add the 3 eggs and the yeast Mix all the ingredients until obtain a flat mass Smear the mold with butter. Spill the mass in the mold and bake during 30 minutes approximately.
by Ariadna.M
CAKE OF CHOCOLATE AND SWEETS INGREDIENTS: 4 eggs, 1 yogurt of lemon, with the glass of yogurt is measured 3 of flour, 2 of sugar, 1 glass of oil and 1 on yeast. INGREDIENTS FOR FILLING: Jam. INGREDIENTS FOR COVERAGE: 150 grams of Chocolate for coverage, 4 teaspoons sugar 2 teaspoons water. INGREDIENTS FOR DECORATION: sweets.
PREPARATION: Beat all ingredients. The oven is set to ten minutes to preheat to 180 degrees. A mold is oiled and poured shakes above ingredients is left 45 minutes in the oven. When cool the mold is removed, opens in half and filled with jam. Just melts in the microwave the chocolate with the sugar and water. The cake with the previous preparation is covered. Allow to cool slightly and is decorated with sweets.
by Raul