COLLEGE CENTURY XXI 2nd Year baccalaureate option hospitality and tourism
SUBJECT: INGLISH
TOPIC: RECIPE (BEVEREGES, MEALS, DESSERT)
TEACHER: JORGE ALBERTO MIRA CORTEZ
STUDENT: WILLIAM ANTONIO GUZMAN CALLES
SECTION “B” SUNDAY 31 AUGUST 2014
Chocolate Cupcakes ingredients - 250 gr. flour - 75 gr. cocoa powder (unsweetened) - 275 gr. sugar - 250 gr. olive oil - 75 ml. Milk - 1 sachet baking powder (Royal) - 4 eggs - Zest of 1 lemon
preparation:
Making chocolate cupcakes First of all preheat the oven to 200 º C. Mix the flour, cocoa and baking powder, lemon zest and sift. Then in a bowl, mix the eggs and sugar with the rods until they begin to foam, then we add the milk and oil, mix vigorously again. We incorporate the flour mixture to the egg and beat with hand or electric beater rods until the dough smooth and creamy result. We cover the bowl with plastic wrap and reserve in the refrigerator for at least an hour, so get hydrate the flour. Then put in ramekins of paper a half tablespoon of the mixture into each mold. No excess fill, half fill with mold, more than enough. We introduce the pan in a preheated 200 ° C oven, lower the temperature to 180 ° C for about 15-20 minutes to heat up and down until we notice spongy to the touch. Clicking check with a toothpick comes out clean is that they are made. Go easy on baking cupcakes because you run the risk that are dry and therefore hard. For decoration you can sprinkle chocolate cupcakes with icing sugar or multicolored beads.
Coca de San Juan ingredients:
Strong flour 560 120 gr. sugar 80 gr. baker's yeast 16 gr. salt 1 tablespoon ground cinnamon 1 tablespoon orange blossom water 141 gr. butter lemon zest orange zest 5 eggs 112 ml. water 50 gr. pine nuts soaked in water 50 gr. candied fruit mint leaves - For the sourdough: 240 gr. bread flour 5 gr. baker's yeast 20 gr. butter 144 ml. water Preparation:
For the sourdough, put the flour in a bowl, add the crumbled yeast and butter ointment about. Mix and pour water slowly while kneading. When you get a smooth ball, cover with plastic wrap and let stand (30 to 120 minutes depending on the temperature, more heat before it ferment) until triple in volume. Mother Place dough in a large bowl, add the flour, sugar (reserve a little), baker's yeast, salt, cinnamon, orange blossom water, butter at room temperature, a little orange zest, a little lemon zest and 4 eggs. Knead by hand, pour water slowly and continue kneading until a smooth dough. Cut dough into 4 pieces, sprinkle with a little flour and stretch them with a rolling pin into shape oval. Place the cakes on two baking sheets lined with baking paper and let it ferment for 30 minutes.
Cassataglass
Ingredients:
2 egg yolks 1/2 cup powdered sugar 2 cups whipping cream 1 cup sour cream 3 tablespoons concentrated orange juice 3 cups strawberries, 150 g 25g dark chocolate 100g Italian almond biscuits or macaroons
Preparation:
Stir the egg yolks and icing sugar porous. Whip the cream. Stir in the egg-solution, cream and juice. Chop the strawberries chocolate and biscuits. Stir into the batter. Pour the batter into a round bowl and cover with plastic wrap. Freeze the ice cream for at least 4 hours. Turn out the ice cream on a plate and leave at room temperature to soften for about 30 minutes . Serve possibly with some strawberries.
Grape compote with crispy sweet potato ingredients:
600 gr. white grape 8 tablespoons sugar 6 prunes 2 glasses of water 1 orange 1 sweet potato extra virgin olive oil sugar and cinnamon - For fruit caramel: 100 gr. peeled almonds 100 gr. of shelled walnuts 100 gr. sugar 2 tablespoons water few drops of juice shaved
preparation: Put 2 cups of water in a pan, add the chopped prunes and 8 tablespoons of sugar. Boil and incorporates grapes (clean and shelled). Clean brush with orange, grated peel and add it. Let simmer for 15-20 minutes. For the caramel, put the 100 gr. sugar in a pan, add 2 tablespoons of sugar and a squeeze of lemon. When heated and take color, add the walnuts and almonds sticks and dip. Spread baking paper with a little oil, extends over caramelized nuts and let cool. Peel sweet potatoes, cut into thin sticks, fry them in a pan with oil and drain on absorbent kitchen paper. Sprinkle with a mixture of sugar and cinnamon. Serve sauce in individual bowls, add each one, a caramelized nuts and a handful of sweet potato sticks.
In tart fruit compote
Ingredients:
500 grams of pastry fresh seasonal fruit 3 tablespoons sugar 1 tablespoon powdered sugar
preparaci贸n:
Peel and cut the fruit into small pieces you prefer. If it is not very sweet sweet sugar increases the doses recommended. Prepare a tart stretching the pastry to a thickness of 1/2 inch helping with a rolling pin. Grease a baking sheet and flours. Cut a disc of dough a bit 'wider than the pan and adagiavelo inside. Lightly press the edges of the pan so that it fits tightly. Now Fill the pan with the cut fruit, sprinkle with sugar and bake at 180 掳 C. for about 40 minutes. Sfornala and spolverizzala with icing sugar.
Crepes with banana and rum
Ingredients: 6 bananas 6 crepes 200g of butter granulated sugar rum Pasta for 10-12 crepes: 100g flour 1 egg 1 egg yolk 2 tablespoons melted butter 1 teaspoon of sugar 1 pinch of salt, water 3 tablespoons of milk preparaci贸n:
Prepare the dough for the crepes and let stand for 1 hour. Must be fluid enough to fill quickly the bottom of the pan. The crepes can be prepared the day before. It 'important that they are thin.
Baked Cream of Coconut Ingredients: 5 eggs 1 (14 ounce) can sweetened condensed milk 1 (12 fluid ounce) can evaporated milk 1 (14 ounce) can cream of coconut 1 (15.5 ounce) can grated coconut in syrup 1 tablespoon vanilla extract 1/2 cup rum
Preparaci贸n: 1. Preheat oven to 300 degrees F (150 degrees C). 2. In a large bowl, beat eggs lightly. Beat in condensed milk, evaporated milk and cream of coconut until smooth. Fold in grated coconut, vanilla and rum. Pour into a 9x13 inch baking dish. 3. Bake in preheated oven 1 hour, until pick inserted in center comes out clean. Turn oven off and let dish rest in oven 15 minutes. Remove from oven to cool completely. Chill before serving.
Boscobel Beach Ginger Cake
Ingredients:
1 cup butter 1 1/4 cups packed brown sugar 4 eggs 1/4 cup grated fresh ginger root 1 teaspoon vanilla extract 1 cup milk 2 1/2 cups all-purpose flour 4 teaspoons baking powder 4 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 2 tablespoons confectioners' sugar for dusting Preparation: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, ground ginger, cinnamon and salt. Set aside. 2. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the grated ginger root and vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan. 3. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Dust lightly with confectioners' sugar before serving
Apple Muffins with Keso + fiber
ingredients:
1 apple 1 cup hazelnuts 4 cups flour 1 tsp baking powder ½ cup granulated sugar 1 teaspoon ground cardamom 2 eggs 1 ½ cups milk 50g melted butter 125g Keso + fiber cottage cheese preparation:
Preheat the oven to 225 °. Peel, core and dice the apple. Chop the nuts. Mix all the dry ingredients. Add eggs, milk, butter, cottage cheese, apple and nuts. Click the batter into a muffin pan or muffin tins and bake in middle of oven about 20 mi
Aladdin's dream cake Ingredients:
3 cups flour 2 tablespoons granulated sugar 125g butter 1 egg yolk Filling: 2 eggs 500 g Kesella 1 cup granulated sugar 1 cup sour cream 1/2 cup flour 1 teaspoon vanilla Grated zest and juice of 1 lemon Preparation:
Chop together the flour, sugar and butter to a breadcrumb consistency. Add the egg yolk and work into a dough. Pressure out in a form having detachable edge, about 24 cm in diameter. Let rest in the fridge for about 30 minutes. Preheat the oven to 200 째. Whisk together the eggs and stir in the remaining ingredients for the filling. Pour into pie plate. Bake in middle of oven 30 to 35 minutes. Let the cake cool and serve it in pieces or squares.
barista Cappuccino Ingredients: 1/2 cup freshly brewed espresso or strong coffee 1 cup milk
Preparation:
Heat the milk gently in a saucepan until it begins to smoke (about 65 째) and whisk to soft peaks. Pour the coffee into a cup and pour in the milk. Place the foam on top. Tips A little cocoa, cinnamon or cardamom is both stylish and plenty of foam.
Beer Margaritas
Ingredients:
1 (12 fluid ounce) can frozen limeade concentrate 12 fluid ounces tequila 12 fluid ounces water 12 fluid ounces beer ice 1 lime, cut into wedges
Preparation:
Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice , and garnish with lime wedges. Adjust with additional water, if needed.
Bikini Martini
Ingredientes:
1 fluid ounce coconut rum 3/4 fluid ounce vodka 1 fluid ounce pineapple juice 1 dash grenadine syrup
Preparaci贸n:
Combine rum, vodka and pineapple juice in a drink shaker. Shake firmly until frothy. Pour in a martini glass, add a touch of grenadine in the middle. Garnish with an orange wheel
Mint Cocktail Ingredients:
30 ml of peppermint or peppermint schnapps 30 ml. kahlua or coffee liqueur 30 ml. of Frangelico or hazelnut liqueur Mint leaves Coffee beans ice mint cocktail.
Preparation:
Place them in the glass shaker 6 or 7 ice cubes. Pour in peppermint liquor, then the last coffee and hazelnut liqueur. Stir (do not shake) for half a minute. This mint julep cups can serve it in shot glasses or old fashioned. In both cases, the container will have been in the freezer, so it is very cold and it is not necessary to spoil the mint julep with the addition of an ice cube. The nuances of mint, coffee and avella together, make this cocktail a combined appreciated by lovers of the contrasts of flavors, although sometimes it can be too sweet. Garnish the drink with a sprig of mint and a few grains of natural coffee.
Dirty Martini Ingredients: 175 ml of vodka 1 dash dry vermouth 25 g of pickled olives 4 stuffed green olives.
PROCEDURE
Combine vodka, vermouth and olives marinated in a shaker and mix. You can take it on the rocks or straight in a shaker cup.
fruit punch with rum
ingredients: 1 liter of fresh orange juice 1 liter of pineapple juice Ÿ cup lemon juice 1 cup plain water 1 cup strawberries, washed and chopped ½ cup sugar rum, to taste ice cubes, to taste
procedure
mix the first seven ingredients in a pitcher or punch bowl and served in glasses with ice cubes. if desired, garnish the glass with half a slice of orange and a cherry.
MAI TAI INGREDIENTS:
• 50cc Ron White • 50cc Ron Dorado • 70 ml pineapple juice • 70 cc Orange Juice • 1 Dash Horchata
PREPARATION:
Place all ingredients in a shaker with crushed ice. Shake and serve in fancy glass.
Manhattan
INGREDIENTS:
• ice cubes • 1 1/2 parts Whisky • 3/4 parts Sweet Vermouth • 1 dash Angostura • 1 Cherry • 1 knot of lemon peel
PREPARATION:
Mixing the ice with whiskey, Vermouth and Angostura. Pass through a sieve and serve in a martini glass. Strung cherry with a toothpick and place balanced on the edge of the cup. Add the lemon zest knot
Watermelon Mojito Ingredients
• 1/4 large watermelon, peeled and cut into small pieces, about 6 cups • 1/4 cup lemon juice • 1/2 cup sugar, or to taste • 8 oz mint leaves • 1 1/2 cups club soda • 1 cup rum, or to taste • Ice to taste
Instructions
• Blend the watermelon pieces with 1/4 cup sparkling water and sugar until ob-have a puree. You can sift the mixture if you want a good liquid consistency. • Mix all ingredients in a pitcher and serve.
Oreo Milkshake
Ingredients: For the chocolate sauce: 1 cup (250 ml) of water 1/2 cup (100 g) sugar 1/2 cup (160 g) of glucose (or corn syrup or agave nectar) 3/4 cup (75 g) of unsweetened cocoa powder 55 oz semisweet or bittersweet chocolate, finely chopped (in this case used Lindt 70%)
Procedimiento: Batter 6 Oreo cookies and a little more for garnish (or mini Oreos for garnish) 1 1/4 cup milk Vanilla ice cream good quality Preparing homemade chocolate syrup In a medium saucepan, combine water, sugar, glucose and cocoa powder. Bring to a boil over medium heat. Bring to the boil, remove from heat and add the chopped chocolate until melted. Allow the syrup for a couple of hours in the fridge before serving, and so will give you time to thicken. Preparation of Oreo milkshake Put homemade chocolate syrup on both sides of the glass put in the batter. Crush 6 Oreos in a plastic bag or use a food processor. Place crushed Oreos, milk and 2 scoops of ice cream (about 3/4 cups) in a blender or mixer. Mix well until combined and frothy. Pour batter into prepared glasses. Add another scoop of vanilla ice cream to each glass and mini Oreos Top with crushed Oreos Extra or roughly. Add another scoop of vanilla ice cream to each glass and garnish with mini Oreos or coarsely crushed Oreo. Serve immediately.