recipe

A wonderful  recipe to take a cup of tea  or a coffe  with a slice of  Chocolate Babka and chopped nuts . Other delicious recipe from my italian friends in   Re-cake 2.0   especially for this month. This Easter European yeast risen  cakes you need time and patience for make, but the results are worth with a moist., deeply flavores brioche like cake wrapped with a dark fudge filling and topped with chopped nuts. Ingredients (two breads or loafs) 530 grams all purpose flour 150 g butter 100 grams sugar 3 eggs 12 g. fresh yeast 1 lemon zest 120 ml water For filling 130 grams dark chocolate 120 grams butter 100 grams almonds or other  nuts 50 grams icing sugar 30 grams cocoa powder 2 tablespoon sugar For brushing 40 grams honey 2 tablespoonsrum or orange flower water 2 tablespoons water Method For dough : In a bowl put the all purpose flour, sugar, fresh yeast (previously dissolved in half lukewarm water) and lemon zest. add the eggs, the butter at room temperature and the water at the c

Here we are in the late winter, almost spring but elsewhere just going to start the winter.  Tangerines or clementines are more winter like oranges. This dessert was made with a batch of clementines that I had in fridge. This triffle  is about biscuits,jelly, vanilla curd, clementines and meringue :) It is absolutely delicious, We love clementines or tangerines. Source :   Food and travel magazine UK Ingredients 18 small clementines peel on 275 g caster sugar 3tablespoon triple sec or rum  1  1/2 tablespoon powdered gelatin  15 ladyfinger biscuits Vanilla custard about 400 ml (shop bought or  you cane make yours) 3 egg whites pinch of cream of tartar  5 or 6 glasses Method Place 8 of the whole clementines in a large saucepan, cover with cold water and bring to the boil. Cook for 5 minutes then drain, cover again with cold water and add 150 g of the sugar. Slowly bring to the boil again the simmer for 8 minutes until soft. Drain, reserving  the liquid. Meanwhile, finely zest and juice

Love this dessert. Really bavarois is the french term for Bavarian cream whisch is gelatin dessert, like to a mousse in texture. Simply delicious !! Source :  Revista Paula Chile. December 1993 Cooking editor  : Rosario Valdes Ingredients 1 1/2 tablespoon unflavored powdered gelatin 1/2 cup of sugar (100 grams) 3 eggs, separated  1  1/4 cups milk 3 tablespoons Cointreau or orange juice Orange sauce 1/2 cup of sugar (100 grams) 300 ml orange juice 2 teaspoons cornstarch Method In a small bowl, sprinkle the gelatin and dissolve in 1/3 cup of cold water bath . In another bowl beat the egg yolks with the sugar until the mixture is pale and frothy. Add milk and cook over low heat until it thickens .. Remove from heat and add the gelatin, and liqueur or orange juice. Chill until slightly thickened. In a bowl beat the egg whites until stiff but not dry. Add in surrounding form to the prepared mixture and pour into 6 individual molds or in a large pan. Refrigerate until set. Orange sauce In a

Some days ago I made this  Prawns and curry quiche and i was really good, especiall the crust. A quiche is a great stand by for lunch or supper and is always best eaten hot or warm. And baking the pastry "blind" first, without the filling ensures that the pastry case is cooked through so it doesn't get a soggy bottom. Source :  From my cooking  recipes book Recipe Ingredients 1 1/2 cup flour 90 grams of butter 3 tablespoons ice water salt to taste Filling 300 grams of shrimp 1/2 red bell pepper into thin strips 4 eggs 2 cups cream 1 teaspoon curry powder 1 pinch of pepper Salt Preparation Prepare the dough In a bowl mix together the flour and salt. Cut the butter into small cubes and add to the flour. Mix with your fingers, add some ice water to shape the dough and mix well. Form into a ball,wrap in plastic film  and refrigerate 20 minutes. Preheat oven to 180°c (370 F) Remove the dough from refrigerator and roll out the dough with a roll pin  and cover  pastry base with