Cooking Chef | Recipes

Ingredients

+For the sweet pastry

°100g butter at room temperature

°80g icing sugar

°3g salt

°1 egg

°200g flour

+For the lemon cream

°150 g of eggs weighed without the shell

°120g caster sugar

°10g cornstarch

°120g lemon juice

°80 g butter at room temperature

*Instructions

Prepare the sweet pastry

With a spatula or food processor (with the sheet), cream the butter with the icing sugar and salt to obtain a smooth and homogeneous mixture.

Add the egg and mix well.

Pour the flour all at once and incorporate it with a leaf or by hand.

When the dough forms a ball, film it in contact and reserve it in the refrigerator for 30 minutes.

Prepare the pie crust

After resting in the cold, lightly sprinkle your work surface and roll out the dough.

Preheat the oven to 170° (th5/6).

Line a 22cm diameter pie ring and bake for 20 minutes.

The dough should be golden brown.

lemon pie crust

Once out of the oven, let the dough cool on a wire rack.

tart base for strawberry mousse pie

Prepare the lemon curd

In a mixing bowl, whisk the eggs and powdered sugar.

Add the cornstarch and whisk again. There should be no lumps.

In a saucepan, heat the lemon juice and pour it, stirring vigorously, over the eggs.

Pour everything back into the saucepan and cook over medium heat until thickened.

The lemon curd should have the consistency of pastry cream but should not boil. The more it is cooked, the more difficult it will be to sink into the bottom of the pie.

Off the heat, add the butter cut into pieces and whip the cream well with a magic spoon or smooth it with an immersion blender.

Pour the lemon cream over the base of the pie and reserve your lemon pie in the refrigerator for 2 hours before tasting.

Enjoy !

The great banana pudding ever

Ingredients

•2 boxes of vanilla wafers

•6 to 8 bananas, sliced

•2 cups of milk

•1 box (5 oz) French vanilla pudding

•1 pack (8 oz) cream cheese

•1 (14 oz) milk

•1 container (12 oz) frozen whipped topping or an equal amount of sweetened whipped cream

*Instructions

Line the bottom of a 13×9-inch baking dish with 1 bag of cookies and layer the bananas.

In a bowl, combine the milk and pudding mixture and mix well using an electric hand mixer.

In bowl, combine cream cheese also condensed milk and mix to smooth.

Fold whip topping into cream cheese mix.

Add cream cheese mixture to pudding mixture and stir until well blended.

Pour the mixture over the cookies and bananas and cover with rest

Enjoy !

Turmeric and Honey: The Most Powerful Antibiotic That Not Even Doctors Can Explain

Ingredients:

°1 tablespoon of turmeric

°100 grams of organic honey

°Preparation :

Put ingredients in a glass jar and mix them well, store this remedy away from moisture at room temperature.

If, for example, you suffer from the flu, take half a spoonful of this antibiotic every hour. The next day, take the same amount, but every 2 hours. On the third day, take the same dose, three times a day. Before swallowing the mixture, make sure to melt it in your mouth. Do not hesitate to add it to your daily cup of tea or warm herbal tea. It is therefore important to note that to treat respiratory diseases, it is recommended to take 3 spoonfuls per day, for a full week.

WHITE BEAN AND HAM HOCK SOUP

Ingredients

°30 ml (2 tbsp.) olive oil

°1 chopped onion

°500 ml (2 cups) ham, diced

°1.5 liters (6 cups) chicken or vegetable broth

°180 ml (3/4 cup) orzo

°5 ml (1 teaspoon) Herbes de Provence (thyme, rosemary, oregano, savory, etc.)

°250 ml (1 cup) frozen peas

°1 can white beans (540 ml), rinsed and drainedSalt and pepper to taste

*Methods

In saucepan, heat oil on medium heat.

Brown the onion with the diced ham for 1 to 2 minutes.

Pour in the broth and bring to a boil.

Add the orzo, herbs de Provence and peas.

Simmer un-covered for 6 to 7 min.

Add the white beans and season.

Extend cooking for 5 minutes.

Enjoy !

Funnel Cake

Ingredients: 6 people

°2 eggs

°240ml milk

°240ml water

°375g flour

°50g sugar

°3 tbsp. c. baking powder

°1/2 tsp vanilla extract

°1 to 2 pinches of salt

+icing sugar

*Preparation :

Beat the eggs in a large bowl.

Add milk, water and vanilla until smooth.

In another bowl, whisk the flour, sugar, baking powder and salt.

Stir the dry ingredient mixture into the egg mixture until smooth.

In a frying pan or fryer, heat the oil to 190°C.

Close a funnel with your finger.

Pour 1/2 c of batter to funnel.

Place the funnel several inches above the oil.

Release your finger and move the spiral dough stream until all the dough is released.

Fry 2 minutes on each side until golden brown.

Drain on paper towels.

Sprinkle with icing sugar and serve hot.

Taste!

Cajun Corn On The Cob

Cajun Corn On The Cob

Ingredients:

4 ears of corn husked

2 tablespoon olive oil

salt and pepper to taste

4 tablespoon mayonnaise i used vegan mayo

⅓ cup sour cream or Mexican crema

1 ½ teaspoon cajun spice

1 ½ teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon cilantro chopped

½ cup feta or cotija crumbled

1 tablespoon lime juice

1 teaspoon chipotle or chili powder optional

Instructions:

Oil and spices. In a small bowl, whisk olive oil, half of the cajun spice, half of the paprika spice, garlic and onion powder, salt, pepper to taste.

It is fine if you have extra oil-spices mixture left, you can brush the corn later, right before brushing with the mayo sauce.Place each cob on a piece of foil. Brush each corn generously with the mixture. Wrap in foil.

Transfer the corn to the oven and bake for 30 minutes at 425 F. If you like the corn to be softer, remove it from the oven after 30 minutes, brush it with more oil-spice mixture and bake another 20-25 minutes.

While cajun corn on the cob is baking, prepare the mayo sauce. In a medium bowl, mix mayo, sour cream, leftover cajun and paprika, lime juice (or squeeze it later directly on the corn as needed), salt, and pepper to taste.

Take the corn out from the oven, let cool slightly and brush with leftover oil mixture (optional) and finally mayo mix all over the corn. (If you want to get the corn slightly charred without using a grill, a grill pan would be a great option here. Transfer the baked corn directly to a lightly greased grill pan and let all the sides grilled until the desired result, don’t overcook it though!).

Top with crumbled feta or cotija cheese, chopped cilantro, cajun spice. Serve warm

Potato cakes

INGREDIENTS :

°4 bintje potatoes

°1 C. wheat flour

°1 C. sunflower oil

°2 eggs

°1 onion

°Salt pepper

*PREPARATION :

Peel the potatoes and onion, grate them.

Squeeze the mixture between your hands to extract as much juice as possible.

In a bowl, mix the potatoes, eggs and flour.

Add salt and pepper.

In a large skillet, pour a tablespoon of oil and heat.

Using a large spoon, form the patties and place them in a frying pan, flattening them.

Turn the pancakes from time to time so that they are golden brown.

Add a pinch of salt and serve.

Enjoy !

CANNONCINI RECIPE

INGREDIENTS

+For the pastry cream

°3 egg yolks

°3 tablespoons (30 g) all-purpose flour

°1/2 cup (100g) sugar

°1 teaspoon vanilla extract

°8 oz (235 ml) milk

+For the cannoncini

°1 sheet of thawed puff pastry (about 8 oz, 225 g)

°1/4 cup (50 g) sugar

°1 egg (for egg wash)

°powdered sugar to decorate

*Preparation

Heat the milk until it is hot (not boiling).

In a medium sized skillet, whisk the egg yolks with the sugar, vanilla extract and flour, until light and fluffy.

Whisk in the milk one at a time, making sure there are no lumps.

Place the saucepan over medium heat and stir continuously until it comes to a slow boil. The cream will thick, so be careful not to let it stick to bottom.

Lower the flame and cook for a few more minutes, until you reach the desired thickness.

Pour the cream into a glass bowl, cover with plastic wrap and let cool. Refrigerate for at least an hour.

For the pastry horns:

Preheat oven to 400°F (200°C).

Sprinkle a little sugar on the counter and on the puff pastry and roll it out into a rectangle about 9 by 12 inches.

Cut into 12 strips (about 1 inch thick). Simple way to do it: cut the dough into three parts, then each part into four strips.

Roll each strip on a horn mold (conical shape). The dough should overlap (about half the length).

Place on a parchment-lined baking sheet with the side (strip end) down.

Beating an egg with a tsp of water. Lightly brush each cone of dough with the egg cream.

Be sure to keep the egg away from the pan. It will be more difficult to remove the pastry horn from the mold once baked.

Bake in 400°F (200°C) oven for about 15-20 minutes until top is golden brown.

Let them cool for a few minutes and carefully remove them from the mold.

If the dough sticks to the pan, you can press down a bit in the pan (to reduce the circumference) and flip it very gently inside the pastry until it comes loose.

Before serving, garnish with cream using a pastry bag. Sprinkling with powder sugar if desir and enjoy!

MINI CHERRY CHEESE DANISHES

HOW TO MAKE MINI CHERRY CHEESE DANISHES?

This soft, gooey, and creamy dessert is simple but stunning. The crescent rolls put the sweet cream cheese and tart cherries together.

These sweets are simple and tasty. If you love Danish cherries and cheese, then you need to try them out! You will be getting a good warm Danish pastry in twenty minutes. The filling on these cookies is outstanding and enjoyed by anyone who tastes them. They come together so easily you can make them at any time and they are a simple breakfast option.

You only have to cut it into circles, flatten them, and fill them with the filling, still really simple when you use canned cherry pie filling. Then just put them in a warm oven, spill the glaze over, and drizzle the remainder until they’ve cooled.

INGREDIENTS NEEDED:

A can.Of Pillsbury Crescent Rolls.

Few tbsp. Of flour, just for dusting.

FOR THE FILLING, I USED:

120 gr.Of soft cream cheese.

1/3 Cup.Of regular sugar.

Vanilla extract.

For Cherry pie filling, I used one medium box.

FOR THE ICING, I ONLY USED 2 INGREDIENTS:

1/3 Cup.Of icing sugar.

2 Tsp.Of milk.

DIRECTIONS:

Step 1:

I opened the roll jar and using a serrated knife I sliced them into thin slices, to make 10 slices.

Step 2:

I placed each strip onto a cookie sheet lined with parchment paper.

Step 3:

To flatten each roll, I used a measuring cup and make a small wall around it.

Step 4:

Using a very tiny quantity of flour to prevent it from sticking and I pressed with my fingertips.

For the Filling, just follow what I did and you’ll be surprised by the result:

Step 5:

I mixed all of the ingredients together until smooth.

Step 6:

And in each Danish, I poured a small quantity of the filling.

Step 7:

After that, I added a spoon of cherries.

Step 8:

And I baked at 350 degrees for around 20 minutes in the oven.

Step 9:

I let the danishes cool slightly and I prepared the icing.

TO MAKE THE ICING:

Step 10:

I just combined the milk and sugar and I brushed the Danishes with the icing combo.

Try these Mini Cherry Cheese Danishes, and show me your creations in the comments below!

Enjoy.

Cheese Steak Tacos With Buffalo Fries

INGREDIENTS:

_22 oz bag of waffle fries

_1/2 lb beef

_1 packet of taco seasoning

_1/2 yellow onion

_2 tbsp oil

_3/4 cup shredded cheddar

_3/4 cup shredded Monterrey Jack cheese

_1 large tomato seeds taken out and diced

_1 ripe avocado diced

_1/2 cup chopped scallion

_Optional: soured cream for topping

DIRECTIONS:

_Preheat oven to 400, spread waffles fries on an outsized , greased cooking utensil . confirm that fries is spread in one layer. Bake until golden and crispy.

_While fries is baking: Heat up oil during a medium pan , over medium heat, and saute diced yellow onions until translucent. Add beef, breaking in up finely, and taco seasoning. Mix well and cook until bee f is fully done.

_Once fries is cooked, transfer it to a smaller baking sheet, so it’s in one thick layer. (It’s okay for a few to overlap here.)

Drain all the juice from cooked beef and spread it evenly over fries. Spread cheeses over the highest and bake for 5-7 minutes.

_Take out and spread diced tomatoes, avocado and scallion over the highest and add soured cream if desired.

_Serve directly .

Sweet Potato Pie

Ingredients :

°250g shortcrust pastry

°1 cup brown sugar

°1 tbsp. ground cinnamon

°1/2 clove powder

°1/4 tsp. grated nutmeg

°1 tbsp. salt

°2 eggs

°1 and a half cups of milk

°200 g stewed sweet potatoes

* Methods:

Roll out the dough and line a pie pan.

Mix sugar, spices and salt. Beat the eggs with the milk, add the first mixture and stir in the sweet potatoes until the batter is smooth.

Bring the mixture to a boil in a saucepan and pour it over the dough.

Bake in the oven for 15 min at th 7 (210°), then 15 min at th 6 (180°).

Let cool and eat warm.

Optional: you can serve this pie as in North America, with a little cream on each part.

Enjoy !

Enchiladas recipe

Ingredients

Tortilla (corn)

*2 tortillas (corn)

°Red bell pepper

1/2 red pepper

°Tomato (flesh)

50 g Tomato (flesh)

°Beef (chopped steak)

1 Beef (chopped steak)

°Clotted cream

1 tbsp heavy cream

°Cheddar (grated)

20 g Cheddar (grated)

°onion

1/3 yellow onion

**Recipe

Step 1

Preheat your oven to 200°. Cut the peppers into small dice.

yellow onion

2nd step

Chopping onions.

Red bell pepper

yellow onion

Step 3

Cook the onions and peppers for 5 minutes in a hot skillet with a drizzle of olive oil over medium heat, covered.

Tomato (flesh)

Beef (chopped steak)

Step 4

Adding ground beef to pan, 1/3 of tomato flesh (optional: add tabasco) and simmer for 5 min

Clotted cream

Tortilla (corn)

Beef (chopped steak)

Step 5

Garnish each tortilla with fresh cream, pan-fried, roll them up and place them in a baking dish

Tomato (flesh)

Cheddar (grated)

Step 6

Cover with tomato flesh, cheddar and bake for 15 minutes. It's ready !

Chicken, Bacon, Pineapple Kebabs

Ingredients

2 lb. Chicken breasts cut into bite sized pieces

1 Pineapple cut into bite sized chunks

2 Red bell peppers cut into large pieces

1 Large onion cut into large pieces

1 lb. Bacon cut in half

1 ½ C. Pineapple juice

2 Tbsp. Cornstarch

½ C. Brown sugar

3 Tbsp. Soy sauce

Skewers

How To Make Chicken Bacon Pineapple Kebabs

Wrap each piece of pineapple and chicken with a piece of bacon.

Thread pieces of the red pepper, onion, bacon-wrapped chicken, and pineapple on the skewers.

Preheat the grill.

In a saucepan on the stove, bring the pineapple juice, cornstarch, brown sugar, and soy sauce to a boil. Reduce to a simmer and cook for 5 minutes. Let cool.

Place the skewers on the grill, and cook for 5-6 minutes per side, basting with the sauce as you do.

Grill until the chicken is cooked through and bacon is crispy.

Enjoy!

Amazing Meatloaf recipe

INGREDIENTS :

°350g ground beef

°1 bunch of parsley

°1 onion

°20 g of breadcrumbs

°1 pinch of nutmeg

°3 tbsp. spicy ketchup

°1 egg

°1 C. salt

°pepper

*PREPARATION :

Preheat the oven th.5/6 (175°C). Put the parsley and onion in the food processor, chop for a few seconds then add the sliced bread cut into small dice. Blend for a few seconds.

Season the beef with salt and pepper. Add ketchup, egg and nutmeg. Blend for 5 seconds. Put the mince in a dish giving it the shape of a ball of bread or put it in a cake mold giving it the shape of a sandwich loaf. Put in the oven for a cooking time of about 45 min.

Enjoy !

Marinated, Cucumbers, Onions, & Tomatoes

Ingredients

°2 small red onions

°3 squeezed limes

°1 c.a.s. oil (light olive or avocado oil)

°3 tomatoes

°1 c.a.s. finely chopped cilantro

°1 c.a.s. salt to taste

*Instructions

Cut the onion in half, slice very finely and set aside in a bowl

Sprinkle with a c.a.s. of salt and leave to stand for ten minutes

Cover the onion with lukewarm water and leave for another ten minutes.

Rinse and drain the onions

Add the lemon juice and a pinch of salt, wait until the onions turn pink or at least 30 minutes before serving.

Cut the tomatoes in half and slice very finely

Mix the onions with the tomatoes, oil and cilantro. Taste and add salt if needed.

Enjoy !

CHOCOLATE PECAN TURTLE CLUSTERS

Ingredients

°A bowl with a capacity of

°1/2 liter containing pecan halves

°2 bags (340 grams) of chocolate chips

°25 individually wrapped caramels, unwrapped

°2 tablespoons of water

°A cup with a capacity of 130 ml containing butter, softened

*Preparation

Preheat oven 170 degrees (175°C).

Arrange the pecans on a baking sheet.

Bake pecans in preheated oven until fragrant and lightly browned, 7 minutes.

Melt the chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping the sides with a rubber spatula to avoid burning.

Line baking sheet with foil; greased with butter.

Combine the caramels, water and butter in a saucepan over low heat. cook, stirring occasionally, until caramels are melted and smooth. Flatten pecans.

Spoon the caramel mixture onto the prepared baking sheet. Allow to cool and harden.

Drizzle chocolate over the caramel nut clusters. Refrigerate for about 1 hour.

Enjoy !

CHICKEN SHAWARMA

INGREDIENTS

°Chicken fillet(s) (150 g): 4 piece(s)

°Coriander powder: 2 tbsp. coffee

°Garlic clove(s): 2 piece(s)

°Cumin powder: 2 tbsp. coffee

°Cayenne pepper: 1 tbsp. coffee

°Smoked paprika: 1 tbsp. coffee

°Fine salt: 4 pinch(es)

°Pepper mill: 4 turn(s)

°Lemon juice: 4 tbsp. coffee

°Olive oil: 2 cl

+For the sauce

°Greek yoghurt(s): 250 g

°Garlic clove(s): 1 piece(s)

°Cumin powder: 2 tbsp. coffee

°Lemon juice: 2 tbsp. coffee

°Fine salt: 2 pinch(es)

°Pepper mill: 2 turn(s)

°Iceberg salad: 0.5 piece(s)

+For garnish

°Red onion(s): 1 piece(s)

°Cucumber(s): 0.5 piece(s)

°Fresh coriander: 0.5 bunch(es)

°Lemon juice: 3 tbsp. coffee

°Olive oil: 2 tbsp. soup

°Fine salt: 4 pinch(es)

°Pepper mill: 4 turn(s)

+For training

°Pita bread: 4 piece(s)

* Methods :

1. FOR THE CHICKEN

Combine all marinade ingredients in a freezer bag.

Place the chicken in the bag. Close and shake well to impregnate them. Book cool.

2. FOR THE SAUCE

Peel the garlic, smash it and grate it.

Mix the ingredients for the yogurt sauce in a bowl, wrap in cling film and place in the fridge until ready to serve.

3. FOR THE SALAD

Wash the lettuce and cut it into a chiffonade.

Peel the cucumber, remove the seeds and cut it into small cubes.

Peel and chop the red onion.

Wash and chop the cilantro.

Combine all the salad ingredients and season with olive oil and lemon juice.

4. FOR COOKING

Heat a large grill pan. Cook the chicken cutlets until they take on a nice color on both sides.

Place as you go in a large plate and cover with aluminum foil to keep them warm.

Cut the cutlets into slices.

5. FOR ASSEMBLY

Open the pita bread in half and flatten them.

Fill with salad, chicken slices and add 1 tbsp of sauce.

Roll up the chawarma and wrap in a sheet of parchment paper.

Enjoy !

German Chocolate Layer Cake with Coconut Pecan Frosting

Ingredients

+For the cake:

°1 (15.25 oz) Better Crocker Super Chewy German Chocolate Cake Mix

°1 box (3 oz) instant chocolate fudge pudding mix

°1 C. instant espresso powder, I love Medaglia D'Oro

°1 Tbl. Cocoa powder without sugar

°1 1/4 cup milk

°1 stick of melted butter

°3 extra-large eggs plus 1 egg yolk

°1 C. vanilla

+For the icing:

°1 can (12 oz) evaporated milk

°1 can (5 oz) evaporated milk

°2 cups of sugar

°6 egg yolks, lightly beaten

°1 cup soft butter (2 sticks)

°1 Tbl. vanilla extract

°3 cups chopped pecans

°3 cups sweetened flaked coconut

+For the chocolate ganache:

°1 cup high quality chocolate chips, semi-sweet or milk chocolate

°1/2 cup heavy cream

*Instructions

+For the cake:

Preheat the oven to 325-350º according to the instructions on the box and the type of pans used.

Grease and flour trays, set aside.

In a large mixing bowl, whisk dry ingredients to combine.

Add wet ingredients, beat on low to combine, then on medium-high for 2 minutes. (*Stop midway to thoroughly scrape the bowl and beater.)

Pour/spoon batter into prepared pans, level and place in preheated oven. Cook according to the directions on the box by type of pans you are using as well as by size.

Let cool slightly and return to cooling rack to cool completely.

For the icing:

In a small saucepan over medium heat, stir constantly evaporated milk (from both cans), sugar, beaten egg yolks and butter until boiling and thickened, about 10-15 minutes. Remove from the heat and stir in the vanilla, pecans and coconut, and set aside to cool completely. Once cooled, place a layer of cake on a plate and top generously with frosting. Add second layer and frosted sides, then garnish. Cover with a domed cake topper, refrigerate. Decorate with a drizzle of desired ganache.

Add ingredients to glass measuring jug, heat in microwave and stir until well blended and creamy. Stir until slightly thickened and spoon over the top and sides as desired. Garnish with a maraschino cherry.

Enjoy !

orange juice cake

INGREDIENTS

°Very juicy oranges 2

°Butter 120g

°Sugar 120g

°Flour 120g

°Eggs 2

°Baking powder 1 sachet

*PREPARATION

Mix the melted butter with the sugar and the eggs. Add the flour and the yeast. Stir well. Add the zest and juice of an orange. Pour the mixture into a buttered mold.

Bake for 20 minutes at 180°C. When it comes out of the oven, drizzle the cake with a syrup made by boiling the juice of an orange with a little sugar.

Enjoy!

Strawberry crunch pound cake

Ingredients:

°150g to 200g strawberries or other fruits depending on the season

°150g flour

°2 large eggs

°120g of sugar

°1 lemon (zest and juice)

°50g cold butter

°icing sugar (dusting)

Equipment: 1 springform pan of 24 cm, mixer or food processor.

I used a 24 cm non-stick springform pan for perfect release. Here is the link: Mold Gobel.

This recipe requires the use of an electric mixer or food processor. Here are my favorites: mixer / food processor.

PREPARATION

Preheat the oven Th 6 / 180°C rotating heat.

1 – Prepare the base of the cake: whisk the sugar and whole eggs at high speed for 5 minutes. The mixture should triple in volume. Then slowly incorporate the flour, lemon zest and juice. Butter a cake tin and pour the preparation.

2 – Cut the strawberries in 2 and spread them over the preparation without pushing them down. (depending on the fruit used, you will cut them into medium pieces).

3 – Cut the cold butter into small pieces and spread it over the preparation and the fruit. Sprinkle with 1 to 2 tbsp. sugar.

COOKING: Put in the oven Th 6 180°C rotating heat for 25 mins.

Remove from the oven and unmold on a wire rack after 5 minutes. Sprinkle with icing sugar.

Jardin-des-gourmands.com advice: You can use frozen fruits (raspberries, mixed red fruits, etc.). This cake retains all its particularity even the next day! If there are any left… To be enjoyed in the garden with a good fruity tea: a delight.

Enjoy !

Banana-Split-Cake

By ahcene boumerahAugust 24, 2022 No comments:

Ingredients:

°2 cups graham crackers

°1 stick of butter

°4 bananas

°1 can crushed pineapple, drained

°2/3 cup cream cheese

°2 cups icing sugar

°2 cups sliced strawberries

°1 L froz whip topping

°1 jar of maraschino cherries

°2 c chop walnuts or pecans

* Methods :

Melt 1 stick of butter and mix with 2 cups of graham cracker crumbs. Pat into the bottom of a 9″x13″ baking dish.

Mix the cream cheese with the icing sugar using an electric mixer. Beat well then pour over the graham cracker crust.

Drain the crushed pineapple well and layer it over the sugar/egg layer, then layer the sliced bananas and sliced strawberries. Then cover it with whipped topping. Drain the maraschino cherries and place them on top randomly or on what each serving would be. Sprinkle walnuts on top. Refrigerate about 2 hours before serve.

Enjoy !

Double Crust Cheesecake

By ahcene boumerahAugust 24, 2022 No comments:

Ingredients:

+Crusts:

°1 box graham crackers (about 27 graham crackers), crushed into fine crumbs

°1/2 C light brown sugar

°1 tsp salted butter, melted

+Cake:

°2 C heavy whipped cream

°3 pkgs (8 oz) cream cheese, room temperature

°1/2 cup sugar

°1/4 C sour cream

°2 tsp powder sugar

°2 tablespoons cornstarch (or more powdered sugar)

°2 teaspoons lemon juice

°1/2 tsp vanilla extract

*PREPARATION:

Start by making the outer mixture. Join the fixings together until each of the pieces is also soaked in margarine. Empty half into the bottom part of a 9" springform pan and pack it. Use the bottom part of a dry estimate cup to make sure it's really close - in case it gets lost too , it would just fall apart when you try to cut this in. Place the hinged pan in the cooler to harden it, and the other part of the outside on the side on the counter.

Using a hand mixer or stand mixer, whip your heavy cream for 2 minutes over medium heat, then add 2 tablespoons powdered sugar or cornstarch to set. Continue whipping until the cream forms stiff peaks, about 4-5 minutes more.

Similarly, using a hand mixer or stand mixer, cream the cream of cheddar cheese and sugar. Scrape the sides of the bowl as you go and mix until fully consolidated.

Add the sour cream, vanilla, lemon and the remaining controlled sugar. Beat over high heat until smooth and soft.

Layer one part of the whipped cream, tenderly, then layer the other half. Dispose of the base outside of the refrigerator.

Empty the filling into the container and smooth it out. You will need to squeeze it as you smooth it out to avoid air pockets and to make it fit. Remember that there should be space for the top outside.

When the filling has been streamlined, use a spoon to sprinkle some of the remaining pieces. Use the back of the spoon to slide them onto the cheesecake while gently pressing down. Add leftovers, then smooth and squeeze. You might have an excessive number of coins, but that's okay. Try to squeeze them as firmly as possible.

Use a piece of paper to cover the highest point of the cheesecake and now press down firmly with your hands. Wrap the springform pan in plastic wrap and refrigerate for at least 8 hours, ideally short term.

Cut and serve. I like new strawberries after the fact.

Enjoy !

Sugar Peach Cake

By ahcene boumerahAugust 23, 2022 No comments:

INGREDIENTS :

°peaches in syrup (about 2-3 according to taste)

°150g caster sugar

°150g butter

°3 eggs

°150g flour

°1/2 teaspoon baking powder

*PREPARATION :

Preheat the oven to th.6 (180°C).

Mix the sugar with the melted butter, until you have a frothy mixture.

Incorporate the eggs one by one, beating between each and add the flour sifted with the baking powder.

Add the peaches to the syrup, cut into pieces.

Pour into a cake tin and bake for 40 minutes.

Enjoy !

Fried Fish recipe

By ahcene boumerahAugust 23, 2022 No comments:

INGREDIENTS

°2 cod fillets of 160 g

°plain flour

°2 eggs

°1 tablespoon fresh cream

°3 tablespoon(s) of butter

°salt pepper

PREPARATION

Wash the fish, dry it, salt and pepper. Roll it in flour.

Mix the eggs with the fresh cream.

Pass the fish fillets in the egg.

In a buttered skillet, fry the fish for 3 minutes on each side.

Present the fried cod fillets with the salsa sauce.

Enjoy !

Chicken pot pot pie bake

By ahcene boumerahAugust 23, 2022 No comments:

Bake at 375 for 25 min –

°3 cups cooked chicken

°2 cans of cream of chicken

°1 bag of frozen vegetables (3 cups of vegetables)

°2 cups grated cheese

°2 boxes of Pillsbury biscuits (5 pieces)

Grease trap

Mix the ingredients in a bowl and spread evenly in the pan

Next, cut the cookies into wedges… add 2 tablespoons melted butter and spread evenly on top.

I baked until the tops of the cookies were crispy and the mixture was bubbly! cheap and easy

Enjoy !

Homemade Hamburger Peppers & Onion

By ahcene boumerahAugust 21, 2022 No comments:

Ingredients

1 pound lean ground beef

Salt and pepper to taste

3 teaspoons olive oil

1 cup chopped green pepper

1 cup chopped red pepper

1 cup chopped onion

1 can of green pepper rutile with diced tomatoes, of your choice, spicy or mild

4 pita bread, slightly soft and warm

Half a cup of sour cream

¼ bleu cheese crumble

Methods :

Warm the pitas a little in the microwave

In a frying pan crumble the minced meat

Add olive oil, green and red peppers and onions

Cook until the meat is no longer pink

Continue until the peppers and onions are soft

Add the can of rutile and stir until well combined

Add salt and pepper to taste

Put four sheets of aluminum foil

Put pita bread on each of them

Add about half of the meat mixture to each loaf

Using aluminum foil, roll up the foil and the gyroscope together

Add sour cream and bleu cheese if desired.

Enjoy!

Cheese Potato & Smoked Sausage Casserole

Ingredients

°600g potatoes

°400g smoked sausage

°1 onion

°2 cloves garlic

°200g cheddar cheese

°4 eggs

°20 cl of semi thick cream

°Salt

°Pepper

°30g of butter

*recipe

Peeled potatoes, washing them and cutting them to cubes. Cooking them for 10 min in a pan of salt boiling water.

Cutting sausages to slices, brown them for 10 min in dry pan.

Peel the garlic and onion, chop finely. Brown them for 5 min in an ovenproof pan, adding potatoes also smoked sausage.

Preheat the oven to 180°C or Th.6.

In bowl, whisking eggs with cream, salt also pepper. Pour to the skillet. Adding half of grated cheddar. Baking covered for 20 minutes. After this time, removing the lid, adding rest cheese & keep cook for 15 min.

Serve hot with fresh herbs of your choice.

Enjoy !

Enchiladas recipe

Ingredients

Tortilla (corn)

*2 tortillas (corn)

°Red bell pepper

1/2 red pepper

°Tomato (flesh)

50 g Tomato (flesh)

°Beef (chopped steak)

1 Beef (chopped steak)

°Clotted cream

1 tbsp heavy cream

°Cheddar (grated)

20 g Cheddar (grated)

°onion

1/3 yellow onion

**Recipe

Step 1

Preheat your oven to 200°. Cut the peppers into small dice.

yellow onion

2nd step

Chopping onions.

Red bell pepper

yellow onion

Step 3

Cook the onions and peppers for 5 minutes in a hot skillet with a drizzle of olive oil over medium heat, covered.

Tomato (flesh)

Beef (chopped steak)

Step 4

Adding ground beef to pan, 1/3 of tomato flesh (optional: add tabasco) and simmer for 5 min

Clotted cream

Tortilla (corn)

Beef (chopped steak)

Step 5

Garnish each tortilla with fresh cream, pan-fried, roll them up and place them in a baking dish

Tomato (flesh)

Cheddar (grated)

Step 6

Cover with tomato flesh, cheddar and bake for 15 minutes. It's ready !

FRIED POTATOES AND ONIONS

Ingredients

°¼ cup vegetable oil

°3 medium russet potatoes, peeled

°1 large yellow onion, thinly sliced

°Salt and pepper to taste

+Optional add-on:

°½ teaspoon garlic powder

°1 teaspoon red pepper flakes

°1 tablespoon (3g) chives, chopped

*Instructions

Step 1: Over medium-high heat, heat oil in a sauté pan or cast iron skillet. Then add the potatoes and onions to the heated oil carefully. Also add salt and pepper to taste. Garlic powder and red pepper flakes should follow.

Step 2: Cook, turning frequently, for 10 to 15 minutes, or until potatoes and onions are golden brown and tender. Cover the pan if desired to facilitate cooking and generate a creamier texture.

Step 3: Drain excess oil on a paper towel lined dish for a few minutes, then sprinkle with chives and serve!

LEMON LOAF

list of ingredients you will need:

°3 large eggs.

°1+1/2 cups cake flour.

°1 cup granulated sugar.

°1/3 cup lemon juice.

°1/2 cup coconut oil.

°2 tablespoons softened butter.

°1 teaspoon of lemon extract.

°1 teaspoon of vanilla extract.

°1 teaspoon of baking powder.

°1/2 teaspoon baking soda.

°1/2 teaspoon of salt.

+FOR THE LEMON ICE CREAM:

°You will need:

°1 cup powdered sugar + 1 tbsp.

°2 tablespoons of whole milk.

°1/2 teaspoon lemon extract.

*INSTRUCTIONS:

Step 1:

In bowl, I mixed the flour with baking soda, baking powder, also salt.

2nd step:

In a separate bowl, I mix the eggs, white sugar, softened butter, vanilla extract, lemon extract and lemon juice using my electric mixer.

Step 3:

I mixed the dry ingredients with the wet ingredient and combined until soft using a wooden fork.

Step 4:

I add the oil and mix well for a few more seconds.

Step 5:

I poured the batter into a lightly buttered cake tin.

Step 6:

I baked for 40-45 minutes at 350 degrees F. When a toothpick stuck in the middle of the cake came out clean, I removed it from the oven.

Step 7:

Meanwhile, I made the glaze, combining all the glaze ingredients in a small bowl, and beat with an electric mixer on low speed to create the lemon glaze.

Step 8:

I removed the bread from the pan while it cooled and frosted the top with the glaze.

Step 9:

Until it was sliced, I left the thermion bread in the fridge until the glaze set.

Enjoy

CHEESY GROUND BEEF QUESADILLAS

Ingredients

°Ground beef

450 g (1 lb) semi-lean ground beef

°taco seasonings

1 pouch 24g taco seasoning

°Sweet salsa

80 ml (1/3 cup) mild salsa

°Tortillas

6 large tortillas

°mix of grated tex-mex type cheeses

500 ml (2 cups) grated tex-mex type cheese mix

*Steps

Preheat oven 220°C (425°F).

In skillet, heat olive oil on medium heat. Cook the ground beef for 4 to 5 minutes, breaking up the meat with a wooden spoon, until it has lost its pink color. Add taco seasonings and salsa, then stir.

Spray a small 24 cm x 33 cm (9.5 in. x 13 in.) baking sheet with cooking spray. Place four tortillas on the baking sheet, overlapping them and leaving about half of the tortillas overhanging the sides. Place another tortilla in the center of the baking sheet to completely cover the bottom.

Top with ground beef mixture, then cheese. Place the last tortilla in the center of the baking sheet, over the filling. Fold the overhanging tortillas towards the center of the baking sheet. Cover with another baking sheet.

Bake for 15 minutes. Remove the top baking sheet. Continue cooking for 10 minutes, until the tortillas are golden brown. Remove from the oven and let cool before cutting into eight rectangles.

Enjoy !

30-Minute 7-Layer Salad