Cooking Chef | Recipes

Ingredients

°800g flour

°2 to 3 eggs

°100g sugar

°vanilla

°1 sachet of briochin yeast (20 g)

°100g butter

°a pinch of salt

°lukewarm milk to dissolve the yeast

* Methods:

Mix all the ingredients as for bread until a smooth, non-sticky dough forms.

Make it rise twice while kneading between each rise.

Roll out the dough, cut donuts with cookie cutters, and leave them on a lightly oiled dish towel or tray.

Leave to rise away from drafts.

Heat the oil then reduce the heat so that the inside of the donuts is well cooked.

Fry, starting with the first shaped donut.

Enjoy !

Taco Stuffed Bell Peppers

Ingredients

°2 red peppers

°2 yellow peppers

°15 ml (1 tbsp.) olive oil

°450 g (1 lb) semi-lean ground beef

°375 ml (1 1/2 cups) marinara sauce

°30 ml (2 tbsp) taco season

°375 ml (1 1/2 c) rice

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

°500 ml (2 c) romaine lettuce

°80 ml (1/3 cup) 14% sour cream

*Preparation

Preheat oven 205°C (400°F).

Cut the peppers in half lengthwise. Remove the white membrane and the seeds. Place the pepper halves on a baking sheet lined with parchment paper.

In a skillet, heat the olive oil over medium heat. Cook the ground beef for 4 to 6 minutes, breaking it apart with a wooden spoon, until it has lost its pink color.

Add marinara sauce, taco seasonings and cooked rice. Bring to a boil.

Top the peppers with the meat preparation. Cover with cheese. Bake for 15 to 20 minutes.

Remove from oven and top peppers with lettuce and sour cream.

Enjoy !

Mocha layer cake filled with chocolate and rum cream

Ingredients

+ 8 people

+Pour the chocolate sponge cake

°5 eggs

°120g flour

°120g of sugar

°30g cornstarch

°30g bitter cocoa powder

°5g baking powder

°Pour the syrup

°120ml water

°70g of sugar

°20g amber rum

+Pour in the Italian meringue

°125g of sugar

°70g egg white

°40g of water

+Pour the buttercream

°360g of butter

°5 egg yolks

°240g of sugar

°100g of water

°1.5 tablespoons instant coffee

+For decoration

°100g slivered almonds

* Methods :

To make the sponge cake, try to separate the egg whites from the yolks then whisk the yolks with 50 g of sugar in a bowl so that the mixture whitens.

In another bowl, beat the egg whites with the rest of the sugar added later.

Gently add the whipped egg whites to the bowl with the yolks using a spatula.

Gradually add the flour, cornstarch, bitter cocoa and baking powder previously sifted until a smooth paste is obtained.

Place a dessert circle on a baking sheet lined with parchment paper.

The sponge cake will puff up a lot during cooking. To increase the height of the circle, line it with a strip of parchment paper.

Seven

Pour the dough into the ring and bake for 20 minutes in a preheated oven at 180°C.

Unmold the sponge cake when it comes out of the oven and let it cool on a wire rack.

To prepare the syrup that will soak the sponge cake, bring the water mixed with the sugar to a boil in a small saucepan, then turn off the heat and pour in the rum. Let the syrup cool.

Ten

For the Italian meringue, heat the water and sugar in a small saucepan to 121°C to obtain a syrup.

Meanwhile, beat the very firm egg whites.

Pour the syrup over the whipped egg whites while continuing to whisk, then whisk until the meringue cools.

Then prepare the coffee buttercream: try diluting the soluble coffee in half a cup of hot water and set aside.

Make a syrup again by heating the water and the sugar in a saucepan to 121°C.

At the same time, beat the egg yolks in a bowl using an electric mixer. Then drizzle the syrup over the yolks, continuing to whisk well until a ribbon forms.

Then gradually work the softened butter into pieces while continuing to whisk until you obtain a cream.

Then add the cooled Italian meringue, whisking gently.

Then pour in the half cup of coffee and continue whisking until you get a nice smooth buttercream.

Reserve the buttercream in the fridge for about 20 minutes.

To assemble the sponge cake: cut the sponge cake into three discs of the same height, then superimpose a disc of sponge cake soaked in rum syrup using a brush, a layer of butter cream, the second disc of sponge cake soaked in syrup , a layer of butter cream, the third disc of sponge cake soaked in syrup then a layer of butter cream. Spread the buttercream around the edges of the cake as well.

Finish by sprinkling the flaked almonds (which you can roast in the oven, they will have more flavor and a beautiful golden color) on top of the cake and/or on the edges according to your desires.

Reserve in the refrigerator until tasting.

Enjoy !

CHOCOLATE ÉCLAIRS

THE INGREDIENT LIST:

+ INGREDIENTS NEEDED TO MAKE THE CHOUX PASTRY:

° 60 grams. Softened butter.

° 75 grams. Cake flour, sifted.

° 2 eggs; medium sized.

+ FOR THE TOPPING, I ONLY USED 3 SIMPLE INGREDIENTS:

° 200 grams. Dark chocolate.

° 280 millilitres. Of whipped cream.

° Vanilla extract, I added a few drops.

+ AND TO PREPARE THE TOPPING, YOU WILL NEED:

° 100 grams. Dark chocolate.

° 30 grams. Softened butter.

+TO PREPARE THE CHOUX PASTE, FOLLOW THESE STEPS:

• Step 1 – Mix the butter and 150ml of water in a saucepan. Heat skillet over medium heat, stirring occasionally, until butter melts. Increase the heat to high and bring the mixture to a boil.

• Step 2 – Remove the pan from the heat, immediately add the flour and whisk the mixture until it forms a ball and begins to pull away from the edges of the pan. And wait at least 10 minutes for the mixture to cool before adding the eggs one at a time.

• Step 3 – Now you need to transfer the dough into a piping bag fitted with a base tip. Pipelines the mixture onto the prepared baking sheets and sprinkle with cold water; bake for 15 to 20 minutes in the center of the oven, reversing the position of the plates if the top plates begin to brown more quickly than the bottom plates.

• Step 4 – Remove the eclair trays from the oven. Each eclair should be pierced with a skewer to release the steam, then returned to the oven for an additional 5-7 minutes, or until crisp.

Step 5 – Remove pans from oven and place eclairs on a wire rack to cool. Let them cool completely before handling them. Snip one edge of each eclair and use a teaspoon to scoop out any soft filling in the center.

INSTRUCTIONS FOR PREPARING THE FILLING:

Step 1 – Bring the cream to a boil in a medium saucepan, then pour it over the chocolate after breaking it up in a large bowl. And stir until the chocolate melts completely, then add the vanilla extract to taste. Allow mixture to cool slightly before chilling until thick.

Step 2 – To fill the piping bag fitted with the star nozzle, stir in the chocolate filling until smooth and creamy and holds its shape. Pipe a small amount of chocolate mixture into each eclair, then gently press eclairs closed.

FOLLOW THESE STEPS TO PREPARE THE FILLING:

Step 1 – Melt the chocolate with the softened butter in a saucepan over simmering water.

Step 2 – Dip the tops of the éclairs into the mixture, being careful not to get any filling in the filling. It will probably be easier if you use a pastry brush to apply it. Before serving, allow the filling to cool.

Enjoy !

Oven Peach Cobbler

Ingredients:

°6-8 peaches, peeled and sliced

°1 stick of unsalted butter, melted

°1c of flour

°1c of sugar

°1 c brown sugar

°1 tsp baking powder

°⅛ teaspoon of salt

°1 cup of milk

°1 teaspoon of vanilla extract

°Juice of ½ lemon

* Methods :

Preheat the oven to 375°F. Pour butter to center of 9×13 inch baking dish, do not spreading butter around pan. In other bowl, blend flour, 1 cup sugar, salt & baking powder. Slowly pour in milk and vanilla extract also stirring to combine. Pour batter on butter, but do not stir. Adding brown sugar, peach tranches & lemon juice to a saucepan on high heat. Stirring frequently to the sugar is melted & the peaches have released their juice. Place the peaches on the dough. Do not stir. Bake 40 to 45 minutes or until cobbler top is golden brown. Serve warm or cold, or with a scoop of ice cream.

Enjoy !

CHOCOLATE CHIP COOKIES

INGREDIENTS :

+4 PERS

°250g chocolate chips

°375g flour

°1 egg

°125g melted butter

°4 tbsp. sugar

°180g brown sugar

°1 C. vanilla coffee

°1/2 tsp. baking soda

°salt

*PREPARATION :

Preheat the oven th.6 (180°C).

Line two baking sheets with parchment paper.

Mix the butter, sugar and brown sugar in a bowl.

Add the egg and whisk everything for 1 min.

Add baking soda, salt and vanilla. Whisk again for 1 min.

Add the flour to the previous mixture, then the chocolate chips, mix well.

Shape the dough into small balls. Flatten them slightly.

Place the cookies on the baking sheets and make sure to space them out.

Bake for 11 mins.

Enjoy !

HOT FUDGE PIE

Ingredients:

1 stick butter, softened

1 c sugar

2 eggs

1 tsp vanilla

3 Tbsp cocoa powder

1 tsp salt

1/2 c all purpose flour

Instructions

Preheat oven to 350. Cream together butter and sugar with electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and mix well by hand. Add cocoa powder, salt and flour and stir by hand until well combined. Hand mix to make it gooey, because if you use a mixer, it will have more of a brownie or cake texture, rather than “gooey”. Grease 8 inch pie pan with butter or cooking spray, pour mixture into pie pan. Bake 30 to 35 minutes until center is set.

DELICIOUS LIVER & ONIONS

°Ingredients

°1⁄4 cup flour

°1⁄2 tsp salt

°1⁄8 teaspoon pepper

°1 lb veal liver

°2 tablespoons of butter

°2 cups minced onions

°1 1⁄2 cup beef broth

° 3 tablespoons of butter (to brown the liver)

°Cajun/Creole seasoning like Tony's or slap your mom!

°1 tsp cornstarch (if need)

°1 tablespoon chopped Italian parsley if desired

*Methods :

Blending flour, salt also pepper in a bag.

Slice the liver into 1-inch strips and shake in a seasoning bag to coat. Remove liver from bag and let rest in a single layer on waxed paper.

Heat the pan with 2 tablespoons of butter.

Sauté the onions over medium heat until soft and shiny.

Transfer the onions to the side dish and sprinkle with Cajun seasoning. Turn up the heat.

Return the pan to medium-high heat, add 3 tablespoons of butter.

Add the liver strips and sear on each side until golden brown.

Remove liver and onions from skillet and plate.

Add 1/2 cup beef broth to deglaze the pan. Add a layer of half the onions, a layer of liver and cover with the other half of the onions.

Add 1 cup beef broth and cover and simmer 30 minutes until cooked through. The liver is moist and tender. If broth is too runny, remove liver and onions, add a tablespoon of cornstarch and simmer to reduce.

Enjoy !

bread pudding with vanilla sauce *

Ingredients

°250 ml (2 c) milk

°60 ml (1/4 c) butter or ghee

°2 eggs, beaten

°125 ml (12 c) sugar

°5 ml (1 tsp) ground cinnamon or nutmeg

°1 ml (1/4 tsp) salt

°6 cups (1.5 L) bread cubes (about 6 slices of bread)

°125 ml (12 cups) raisin

Whipped cream (heavy),

*Instructions

1-Preheat oven to 175°C (350°F). In a2-quart (1.9 L) saucepan, heat milk & butter over medium heat to the butter melts also the milk is hot.

2-In a large bowl, combine the eggs, sugar, cinnamon and salt. Add the bread cubes and raisins, stirring. Stir in the milk mixture. Pour into a deep, ungreased skillet.

3- Bake, uncovered, for 40 to 45 minutes, or until a toothpick inserted 1 inch (2.5 cm) To the edge of pan comes out clean. Serve hot with whipped cream.

Enjoy !

Caramel turtle cake

Ingredients:

° 1 tablespoon dark cocoa

° 1/4 liter of boiling water

° A cup with a capacity of 190 ml contains soft butter

° bowl capacity

1 liter contains fine sugar

° 4 eggs

1 teaspoon vanilla

° bowl per

° 2/3 liter all purpose flour bowl

° 2 teaspoons baking soda

° 1/2 teaspoon baking powder

° 1/2 teaspoon of salt

° bowl capacity

° 1/4 l contains milk

+ layer of caramel:

° 1/4 liter contains chopped pecans

° bowl capacity

1 liter contains powdered sugar

° bowl capacity

1 liter contains powdered sugar

°Cup capacity

170ml box heavy whipped cream

° A 130 mg contains dark corn syrup

° A cup with a capacity of 190 ml contains soft butter

+ layer of ganache:

° 1/4 lL contains choop pecans

° Chocolate shavings

170ml box heavy whipped cream

+ ice cream:

° Chocolate shaving

1 l contains powder sugar

° A c with a 190 ml contains soft butter

° A c with a 60 ml contains milk

° 1 tsp of dark cocoa

° 1 tsp vanilla extract

+ Filling:

° Chocolate

* Methods

dissolve cocoa in boiling water; In a bowl, cream the butter also the sugar until it is light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in vanilla. Mix flour with baking soda, baking powder, also salt. Add to cream mixture alternately with curd and cocoa mixture, beating well after each addition.

Pour into three greased and floured 9-inch pots. Bake at 350°C for about 20-25 minutes. Let cool 10 min. before transferring pans to wire racks to cool completely.

For caramel layer: 9 inch line of foil. Grease the baking sheet with butter. Sprinkle with pecans. Put aside.

In a large heavy-bottomed saucepan, combine the sugar, brown sugar, 130 liters of cream, corn syrup and butter. Bring ix to a boil on medium heat. Cook and stir until tender, about 5 minutes. generous. Bring the mixture to a boil over medium-low heat, stirring constantly. Cook, stirring, until candy thermometer registers 238°C (soft ball stage), about 10 minutes.

Remove from heat and quickly pour into prepared pan (do not scrape pan).

For ganache layer: Placing a sheet of aluminum foil in a 9-inch pie pan also brush this sheet with 1 tsp of butter. Sprinkle with pecans. Put the chocolate chips in a bowl. In a saucepan, bring the cream to a boil. For the chocolate to whip to soften. Pour over the pecans. Cool to room temperature Refrigerate until set.

To decorate: In microwave, melt unsweetened chocolate and chocolate chips; Stir until smooth. a little cold. In a large bowl, whisk together the sugar, butter, milk, cocoa, and vanilla until smooth. Stir in melted chocolate.

To assemble the cake: Place a layer of cake on a serving platter. Remove the mold from the caramel and place it on top. Cover with another layer of cake. Remove the foil from the ganache and place it on top. Cover with the remaining cake layer. Core and sides of the cake. Decorate as desired.

Enjoy!

CRANBERRY ORANGE CAKE

Ingredients :

Cranberry and orange cake

°1 1/2 cups all-purpose flour (plus extra for pan and cranberries)

°2 teaspoons of baking powder

°1/2 tsp salt

°1 cup plain yogurt or sour cream

°1 cup of sugar

°3 large eggs

°Zest of a large orange, finely grated

°1 teaspoon pure vanilla extract

°1/2 cup vegetable oil

°2 cups of fresh cranberries

+Orange syrup

°1/3 cup freshly squeezed orange juice

°2 table spoons of sugar

°Orange glaze

°1 cup powdered sugar (icing sugar) - more or less

°2 tablespoons freshly squeezed orange juice - more or less

*Preparation :

Preheat oven to 350F. Butter the bottom and sides of a chimney cake tin, then flour and shake to remove the excess. To book.

Cranberry and orange cake

In a bowl, mix together flour, baking powder and salt. To book.

In bowl, whisking the yogurt, sugar, eggs, orange zest, vanilla & oil. Slowly add the dry ingredients, stirring with a wooden spoon.

In another bowl, mix the cranberries with a tablespoon of flour, and stir to coat the fruit well. Gently add to the batter with a wooden spoon.

Pour the batter into the prepared pan and bake for 50-55 minutes, or until the cake is cooked and a knife inserted in the center comes out dry enough. Leave to cool for 10 minutes in the mold, then gently unmold by inverting onto a plate.

+Prepare the orange syrup.

Orange syrup

Combine orange juice and sugar in a small saucepan and heat over medium heat until sugar is dissolved in liquid. Continue cooking for 3 minutes, stirring a little, then remove from the heat.

Poke holes in the top and sides of the cake using a toothpick. Then brush the cake with the hot syrup in several stages, until all the liquid is absorbed.

Let cool for 2 hours before frosting.

Orange glaze

Combine powdered sugar and orange juice together in a bowl and stir with a whisk. Add more or less orange juice or sugar to obtain the desired quantity and consistency. Frosting should be thick but flow slowly when poured over cake.

Pour the frosting over the cake and let it drip inside and out for a nice effect. Leave to set, then enjoy.

Enjoy!

Candied Sweet Potatoes

INGREDIENTS :

+3 PERS.

°1 kg sweet potato

°4 to 5 cloves of garlic in shirt

°3 tbsp. olive oil

°2 sprigs of rosemary

°1 C. tablespoons agave syrup or honey

°salt and pepper

°paprika (optional)

*PREPARATION :

Preheat your oven to 200°C.

Peel your sweet potatoes and cut them into medium sized cubes. In a bowl, mix the sweet potato with the garlic cloves, oil, agave syrup, salt, pepper and a little paprika.

Spread everything on a baking sheet or on your oven tray. Lay the rosemary sprigs on top. Bake for 30 to 35 minutes, stirring gently halfway through cooking.

Enjoy !

Mashed Potatoes

Ingredients

+For 6 persons

°1 kg of potatoes

°Salt pepper

°1 pinch of nutmeg

°1/2 liter of milk

°40g butter

* Methods:

Potato preparation

Peel and cut the potatoes into large cubes. Cook them for 20 minutes in salted water. Drain the potatoes.

Preparation of the mash

Heat the milk. Put them in the vegetable mill while still hot. Gradually add the very cold butter, then the hot milk and nutmeg. Mix vigorously. Check the seasoning.

Enjoy !

Garlic brown Chicken

Ingredients

°1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

°Kosher salt and freshly ground black pepper, to taste

°½ cup cornstarch

°2 large eggs, beaten

°¼ cup vegetable oil

+FOR THE SWEET AND SOUR SAUCE

°¾ cup sugar

°½ cup apple cider vinegar

°¼ cup ketchup

°1 tablespoon of soy sauce

½ teaspoon garlic powder

*How to prepare

Step 1:

Preheat oven to 325 degrees F. Next, lightly oil a baking dish or coat it with nonstick spray.

2nd step:

To make the sauce, whisk together the sugar, vinegar, ketchup, soy sauce and garlic powder in a large bowl and set aside. Season the chicken with salt and pepper to taste in a large bowl.

Step 3:

Stir in cornstarch and stir gently to combine. One at a time, dip the chicken in the eggs. Then heat the vegetable oil in a large saucepan, add the chicken and cook for about 1-2 minutes or until browned, about 1-2 minutes.

Step 4:

Transfer to a plate lined with paper towel and discard excess oil. Add the chicken to the prepared baking dish, then top with the sweet and sour sauce. Place in the oven and bake until the sauce has thickened, about 55 minutes, turning every 15 minutes to evenly coat the chicken.

Step 5:

Serve immediately and enjoy!

Strawberry Shortcake

Ingredients:

°375 ml (1 1/2 cups) 35% whipping cream

°30 ml (2 tbsp.) icing sugar

°3 vanilla puddings, 99 g each

°1/2 angel food cake of 283 g

°450 g (1 lb) strawberries

°30 ml (2 tbsp.) honey

*Preparation

Using an electric mixer, whip the cream until soft peaks form. Add the icing sugar and beat again until stiff peaks form.

Transfer one-third of the whipped cream to a bowl. Book cool.

Fold the puddings into the rest of the whipped cream, gently folding the mixture with a spatula.

Cut the angel food cake into small cubes.

Using a fork, mash a third of the strawberries. Dice the rest of the strawberries.

In a bowl, mix the diced strawberries and the crushed strawberries with the honey.

In four verrines with a capacity of 250 ml (1 cup) each, divide half of the strawberry preparation, the pudding mixture and the cubes of angel food cake. Repeat to form a second layer. Top with reserved whipped cream.

Enjoy !

Arizona Sunshine Lemon Pie

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