Ingredients
- 125 grams of White
wheat all-purpose flour
- 25 grams of Butter
- 1 dash of Table
salt
- 2 Egg
- 200 milliliters of Whole
milk
- 6 grams of Dry
baker's yeast
- 15 grams of Sugar
- 4 teaspoons of Honey, honeydew
honey
Directions
- Separate the egg whites
from the yolks. Place the yolks in a bowl and, mixing with a fork, add the milk
and melted butter. Mix all the ingredients together thoroughly and then add the
combined yeast and flour, already sieved.
- Whisk the egg whites to
soft peaks along with a pinch of salt and the sugar, then gently fold them into
the milk, egg, butter and flour mixture.
- Heat a heavy-bottomed
non-stick pan of around 10/12cm in diameter over a medium flame and brush it
with a knob of butter. Pour a ladle of pancake batter into the middle of the
pan and allow it to spread out and settle: when the pancake is golden, flip it
using a fish slice or spatula, then cook until golden on the other side too.
- As soon the pancakes
are cooked, remove from the pan and stack them one on top of another on a
plate, serving them hot, drizzled all over with honeydew honey. You can serve
the pancakes accompanied with fruits of the forest or other fruit.
Ingredients
- 300 grams of White
tuna canned
- 1 Onions
- 10 Pineapple, rings
- 3 Cherry tomatoes
- 1 teaspoon of Parsley, flakes
- 5 tablespoons of Mayonnaise
Directions
- Drain excess juices
from canned tuna.
- Remove skin from onion.
Rinse and chop them up.
- Mix tuna with chopped
onions, mayo, parsley and a dash of pepper.
- Remove ring and top
with another slice of pineapple ring, followed by half a cherry tomato. Repeat
the steps above. Refrigerate and serve chilled. Pair with chilli sauce if you
like.
- Put a slice of
pineapple ring on serving plate, and place the appetizer ring over it. Top with
tuna mixture, and flatten it with the back of a spoon.
Ingredients
- 1.5 pounds of Cauliflower, 1
head, washed
- 3 cups of Mushrooms, sliced
- 2 Celery, sliced
- 1 cup of Parsley, chopped
- 1 cup of Onions, diced
- 2 cups of Spinach, chopped
- 4 tablespoons of Olive
oil
- 1 teaspoon of Kosher
salt
Directions
- Cut cauliflower into
chunks, and put into a food processor.
- Pulse 10-15 times until
you get a small, rice-sized mixture.
- Heat a pan over medium
heat for 1 minute.
- Add onion to pan, cook
about 4 minutes, stirring occasionally.
- Add in mushrooms, and 2
Tbsp olive oil, cook for 4 minutes, stirring occasionally.
- Add in cauliflower,
celery, sea salt and 1 Tbsp olive oil. Cook on medium for 5 minutes, then turn
the heat to low. Cook for another 10 minutes.
- Combine parsley and
spinach in large bowl.
- When the cauliflower
and other veggies are done, add them to bowl with parsley and spinach. Add in
the remaining 1 Tbsp olive oil, and mix to combine all ingredients.
Ingredients
- 1 Oranges
- 1 Green kiwifruit
- 1 teaspoon of Cinnamon
- 1 tablespoon of Sugar
- 2 Egg
- 8 ounces of Whole
milk
- 1 teaspoon of Vanilla
- 2 tablespoons of Butter
- 4 Bread
- 4 tablespoons of Nutella®
- ½ cup of Ricotta
Directions
- Peel and cut the orange
and kiwi in thin slices. Set apart.
- Whisk these ingredients
in a bowl: cinnamon, sugar, eggs, milk, vanilla.
- Melt butter over medium
heat.
- Dip bread slices in egg
mixture.
- Fry slices until golden
brown. Flip to cook the other side.
- Spread Nutella on
slices and place a teaspoon of ricotta on top.
- Decorate the french
toasts with the slices of fruit.
Ingredients
- .5 cup of White
wheat all-purpose flour
- 1 cup of Kimchi, chopped
- 3 tablespoons of Kimchi
juice
- .5 cup of Water
- .25 teaspoon of Sugar
- .25 teaspoon of Table
salt
- 2 tablespoons of Canola
oil
Directions
- Take a large bowl and
combine kimchi, flour, kimchi juice, water, sugar, and salt. The batter will
look fairly thick.
- In a large nonstick pan
(just trust me), heat oil over medium- medium-high heat. If you are used to
using minimal oil for cooking you may be shocked, as I was, by how much oil is
involved, but this is really crucial. (Coming from someone who tried to make
low-fat pancakes and failed a bunch of times).
- When the pan is hot,
spread the batter thinly over the pan and press down with a spatula to
approximately 1/3″ thickness. It will sizzle.
- Flip over after about 2
minutes or when one side is completely crispy and browned. To test, just take
the pan handle and shake it a little bit. Pancake should slide easily.
- Cook the other side for
a few minutes until done and serve immediately with a simple dipping sauce. (1
tbsp soy sauce, 1/2 tbsp rice vinegar, some sesame seeds, green onions if
desired).
Ingredients
- 1 cup of White
wheat all-purpose flour
- ½ cup of Oats, quick
cooking
- ¼ teaspoon of Baking
powder
- 1/3 cup of Powdered
sugar
- 8 ounces of Almond
paste
- ½ cup of Canola
oil
- 1 Egg
- 1 teaspoon of Vanilla
- 1 cup of Dark
chocolate, chips
- ½ cup of Roasted
almonds, smoked, coarse chopped
Directions
- Preheat oven to 350 F
degree. Line insulated cookie sheet or 11 x 16 inch baking pan with heavy foil.
Set aside.
- In a large bowl,
combine flour, oats, baking powder, and confectioners’ sugar.
- In a mixing bowl, break
almond paste into chunks; add oil, egg, and vanilla. Beat until well mixed. On
low speed, stir in reserved dry ingredients to form dough.
- Press or roll dough
evenly onto prepared pan forming rectangle about 10 x 15 inches. Thinner dough
will form a crisp cookie while thicker dough will be softer.
- Bake in preheated 350 F
degree oven for about 20 minutes or golden brown.
- Remove from oven,
sprinkle the top with chocolate chips; with back of tablespoon, spread softened
chocolate evenly to cover cookie brittle; sprinkle the top with chopped
almonds. Cool in pan about 20 minutes.
- Remove foil with cookie
brittle from pan; place in refrigerator to chill about 30 minutes or until
chocolate is firm. Remove cookie brittle from foil, break into irregular
pieces.
Ingredients
- 80 grams of Brown
sugar
- 110 grams of Butter
- 120 grams of White
wheat all-purpose flour, 00
- 30 grams of Whole-grain
wheat flour
- 1 teaspoon of Baking
powder
- 1/2 teaspoon of Baking
soda
- ½ teaspoon of Table
salt
- ½ teaspoon of Cinnamon
- 1 dash of Nutmeg
- 100 grams of Walnuts, coarsely
chopped
- 2 Egg
- 1.5 teaspoons of Natural
vanilla extract
- 2 Carrots, grated
- 320 grams of Cream
cheese, Philadelphia or similar
- 80 grams of Powdered
sugar, sifted
Directions
- Preheat the oven to
180°C. Sift the flour, baking powder, baking soda, salt, and spices into a
bowl, and set aside. Grease a plum-cake mould with butter and dust it with
flour.
- Cream the butter and
sugar in a mixer at medium-high speed and using a flat beater until light and
foamy.
- Lightly beat the eggs
in a measuring cup, then incorporate them slowly into the mixture.
- Add the carrots, then
slowly pour in the flour and spice mixture. Finally, add the chopped walnuts.
- Pour the batter into
the plum-cake mould and level it out using a spatula or knife.
- Bake in the pre-heated
oven for 40-45 minutes (use the toothpick test). Once the cake is done, remove
it from the oven, let it cool down for 5 minutes while still in the mold, then
remove it from the mold and allow it to cool down completely.
- Prepare the frosting:
soften the Philadelphia cream cheese in the mixer, then slowly add the powdered
sugar, incorporating carefully, for about 4-5 minutes.
- Cover the cake with
frosting.
Ingredients
- 230 grams of Biscuits, finely
processed in a food processor
- 110 grams of Butter
- 1 tablespoon of Powdered
sugar
- 400 grams of Nutella®
- 300 grams of Cream
cheese
- 10 grams of Gelatin
- 25 grams of Water
Directions
- Grease a non-stick 20
cm (8 inch) cake springform with removable sides.
- Mix biscuits (could be
chocolate or any other kind you prefer) with butter and powder sugar in a small
bowl – the mixture should look like moist sand/crumbs. Transfer to the prepared
springform and spread evenly on the bottom of the pan. Use a flat-bottomed
glass to press the biscuit mixture over the base of the tin. Cover with plastic
wrap and place in the fridge for 30 minutes to chill.
- For the filling: place
10 grams (1 sachet) of gelatine in a small heatproof bowl with 25 ml. water and
let it sit for a few minutes. Place the bowl with the gelatine over a small
saucepan with simmering water. Let the gelatine heats until liquid smooth,
crystal clear like water, only little yellowish. Set aside. In a large bowl
combine the cream cheese and nutella, beat with an electric mixer until smooth.
Add the gelatine to the nutella mixture and beat for another minute until
gelatine distributes evenly throughout the nutella mixture. Pour the mixture
over the biscuit layer. Put back in the fridge for 6 hours (or overnight) to
firm up. Before serving, gently remove the sides of the cake springform.
- Serve with candied
hazelnuts, shredded chocolate or other decorations of your choice.
Ingredients
- 3.5 cups of White
wheat all-purpose flour
- 1 teaspoon of Baking
soda
- 1 teaspoon of Baking
powder
- 1 cup of Half and
half cream
- ½ cup of Coffee, fresh
brew
- ½ cup of Raisins
- ½ cup of Liqueur, Baileys
- 16 grams of Brown
sugar
- 230 grams of Butter, soften,
unsalted
- 1 teaspoon of Natural
vanilla extract
- .5 teaspoon of Ground
nutmeg
- 1 pinch of Kosher
salt
- 1 tablespoon of Orange
peel
Directions
- Preheat the oven to
350°F.
- Cream sugar and butter
for 5 minutes.
- In a bowl mix flour,
baking soda, baking powder, salt, nutmeg, orange zest and raisins, set aside.
- In a measuring cup
combine half and half, coffee, baileys and vanilla, to the butter mixture add,
the eggs one by one, and beat for 3 minutes, then add flour mixture and milk
mixture alternating one with the other, beat until combine well, do not over
beat, otherwise the cake will be hard and angry (yes cakes sometimes get angry
with me).
- Have a bundt cake mold
ready, that means well grease, and pour the mixture and bake for 1 hour and 5
minutes.
- Let it cool for 10
minutes and take it out of the mold, place on a rack to cool completely.
Ingredients
- 4 Hamburger roll
- 300 grams of Cheese, Piave
- 1 Tomatoes
- 200 grams of Butterhead
lettuce
- 500 grams of Ground
beef
Directions
- Form the minced beef
into four burger patties.
- Brown the beefburgers
in a drizzle of oil in a non-stick pan.
- Prepare the bun with
all the ingredients and toast for 5/7 minutes.
