Cooking Chef | Recipes

Ingredients

°100 g of fresh sourdough

°300 ml of hemp vegetable drink for me

°80g sugar

°100g allergen-free chocolate chips

°30 g vegetable butter

°155g buckwheat flour

°1 packet of gluten-free baking powder

°1 pinch of salt

°2 heaped tablespoons of psyllium

*Instructions

Preheat oven 200°C.

Pour the vegetable drink, the vegetable butter and the chocolate into a bowl. Melt in microwave or bain-marie. Let cool.

Add the sugar and the refreshed sourdough. Mix. Book.

In a second bowl, mix the flour, baking powder and psyllium.

Add this mixture to the liquid one. Stir but without insisting too much. Just to remove lumps.

Oil a cake pan or other like me. Pour the batter into it.

Bake for 15 min at 200°C min then lower the temperature to 180°C for about 20 min.

Check for doneness. Take the mold out of the oven.

Leave to cool before unmolding.

Enjoy !

LEMON MERINGUE CUPCAKES

INGREDIENTS :

+FOR THE CUPCAKES:

°2 eggs

°2 glasses of sugar

°1 sachet of vanilla sugar

°1 glass of milk

°3 glasses of flour

°1 packet of dry yeast

°1 glass of oil

°6 cl of lemon juice

°lemon zest

+FOR THE CREAM (LEMON CURD):

°6 lemons

°250g sugar

°3 eggs

°100g butter

°lemon zest

*PREPARATION :

For the cakes:

Preheat the oven th.6 (180ºC).

In a bowl, mix, gradually incorporating the eggs, sugar, vanilla sugar, milk, flour, baking powder, oil, lemon juice and zest.

Butter your cupcake molds and pour the batter into them (or pour directly into your cupcake cases).

Bake for 15 minutes then let cool.

For the lemon curd:

In a glass bowl, beat the eggs. Add sugar, butter and mix.

Grate the zest of 2 lemons and add them to the salad bowl.

Squeeze the remaining lemons. Add them and their juice and mix with a wooden spoon.

In a saucepan, bring water to a boil and place the bowl on top (bain-marie).

Stir constantly for about 15 minutes, until the cream is thickened and coats the spoon well.

Above all, do not boil.

Then spread the cream on your cooled cupcakes with a piping bag and decorate with some lemon zest.

Fill a piping bag

Enjoy!

FRIED CHICKEN

Ingredients

+Marinade

°500 ml (2 cups) buttermilk

°7.5 ml (1 ½ tsp) salt

°7.5 ml (1 ½ tsp) onion powder

°7.5 ml (1 ½ tsp) garlic powder

°5 ml (1 tsp) cayenne pepper

°2.5 ml (½ tsp) allspice

°8 chicken drumsticks with bone and skin

°8 thighs with bone and skin

+Breading

°450 g (3 cups) unbleached all-purpose flour

°7.5 ml (1 ½ tsp) mild smoked paprika

°7.5 ml (1 ½ tsp) cayenne pepper

°7.5 ml (1 ½ tsp) garlic powder

°7.5 ml (1 ½ tsp) powdered mustard

°7.5 ml (1 ½ tsp) salt

+Spicy mayonnaise

°250 ml (1 cup) mayonnaise

°15 ml (1 tbsp.) sambal oelek

°5 ml (1 tsp) honey

*Preparation

Marinade

In a bowl, mix the buttermilk, salt and spices. Add the chicken and coat well. Covering and refrigerate 12 h.

Breading

In a large bowl, combine the flour, spices and salt.

Preheat the oil in the fryer to 165°C (325°F). Line a baking sheet with paper towel.

Remove the chicken from the marinade without drying it too much. Coat chicken in the flour mix. Dip a second time in the marinade and coat it again in the flour mixture. Shake to remove excess. Reserve on a baking sheet.

Fry four to five pieces at a time for 15 minutes. Watch out for splashes. If you are using a thermometer, it should read 82°C (180°F) when inserted into the center of a piece without touching the bone. Drain on the plate. Continue cooking with the rest of the chicken.

Spicy mayonnaise

Meanwhile, in a bowl, combine all the ingredients. Serve with fried chicken.

Enjoy !

Lemon Pound Cake

Ingredients

°250 g of flour

°250 g of sugar

°250 g of butter

°4 eggs

°1 packet of dry yeast

°The juice of a lemon

°Lemon zest (preferably organic!)

*Preparation

In a bowl, mix the flour with the sugar and baking powder. Add the eggs one by one and mix.

Melt the butter and add it to the previous mixture.

Zest your lemon, then squeeze it and add everything to your dough.

In a cake mold, lightly buttered (personally, I put parchment paper in my mold) and bake for 45 minutes at 180°. Remember to check the cooking with a knife, the blade must come out dry.

Leave to cool before unmolding.

Enjoy cold with tea or coffee.

Enjoy !

Biscuit and Chicken Pot Pie

Ingredients:

°3 tbsp. butter

°2 cups carrots, chopped

°2 cups celery, chopped

°1 cup onion, chopped

°2 tbsp. tablespoon fresh sage, chopped

°3 tbsp. Robin Hood® Original All Purpose Flour

°2 cups of chicken broth

°1/2 cup Carnation® Evaporated Milk, plus extra for brushing cookies

°2 cups cooked chicken, chopped

°1 1/2 cup peas, frozen

+COOKIES

°2 cups Robin Hood® Original All Purpose Flour

°2 1/2 tsp. baking powder

°1 C. salt

°1/2 tsp. baking soda

°1/2 cup all-vegetable shortening

°1 cup buttermilk

*Preparation

Melt the butter in a large skillet over high heat. Add the next 4 ingredients and sauté for 5 minutes. Reduce heat to medium, cover and cook until vegetables soften, about 10 minutes. Add the flour and stir to coat the vegetables. Add the chicken broth and bring to a boil. The mixture will thicken. Reduce heat, add evaporated milk, peas and chicken. Continue cooking until the peas and chicken are hot.

Preheat the oven to 425°F (220°C). Place 9 ramekins on a baking sheet. Pour the mixture into the ramekins.

Combine flour, baking powder, salt and baking soda in a large bowl. Cut in shortening with pastry blender or two knives until crumb-like texture is achieved. Add the buttermilk to the dry ingredients all at once, stirring with a fork until a slightly sticky dough forms. Turn the dough out onto a floured surface and knead 8 to 10 times. Roll out or flatten dough to ¾-inch (2 cm) thickness. Cut with a floured 3-inch (8 cm) round cookie cutter. Place the cookies on the filling. Brush with excess evaporated milk. Bake in preheated oven for 15 to 18 minutes, or until cookies are golden brown and filling is bubbly.

Enjoy !

Macaroni and Cheese with Lobster, Crab and Shrimp

INGREDIENTS

°4 cups macaroni

°¼ cup of butter

°1 yellow onion, chopped

°2 tomatoes, diced

°1/3 cup all-purpose flour

°4 cups lobster broth

°Salt and pepper, to taste

°2 cups Swiss cheese, Gruyère Valbertou

°1 cup of lobster chair (optional)

°2 cups mozzarella cheese, grated

°2 bed. Italian breadcrumbs

°1 ea. sweet paprika

*STEPS

Cook pasta according to package directions. Drain, then set aside.

In saucepan on medium heat, melting butter, then sauté onion and tomatoes for 5 minutes. Add the flour and cook for 1 minute. Gradually pour in lobster broth, stir to avoid lumps forming. Bring to a boil to thicken the sauce. Season, then set aside.

Preheat the oven to 350°F and place the rack in the middle.

In a gratin dish, combine layers of sauce, macaroni, Swiss cheese and lobster meat. Finish with mozzarella cheese, then sprinkle with breadcrumbs and paprika.

Bake for 30 minutes, then finish cooking under the broiler to brown the cheese.

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!

Chicken and Dumpling

Ingredients:

° 4 pounds boneless, skinless chicken meat

° 2 small carrots, sliced

° 3 sweet potatoes, peeled and cubed

° 3 Irish potatoes, cubed

° 5 small onions

° 5 cups of water

° salt to taste

° ground black pepper to taste

° 1 bay leaf

° 3 stalks of celery

° 1 pinch of cayenne pepper

° 2 cups all-purpose flour

° ½ teaspoon of salt

° 1 teaspoon baking powder

° 4 tablespoons melted chicken fat

*Step by step

Placing chicken in saucepan. Add salt and pepper, a pinch of cayenne pepper, a bay leaf and a handful of celery tops. Cover with water and cook until fully cooked. Discard the bay leaf. Add the vegetables and continue cooking until the vegetables are almost cooked.

Meanwhile, prepare the dumplings. Mix flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff paste. Divide the dough into three parts. Roll out, and cut into squares.

Add 1/3 meatballs to the simmering chicken and cook for 5 minutes. Add another third and cook for 5 more minutes. Add the remaining third and cook for 5 more minutes. To serve.

Enjoy !

Sweet Blueberry Cookies

INGREDIENTS

°1 ¾ cups (430 ml) all-purpose flour

°½ teaspoon (2.5ml) baking soda

°¼ teaspoon (1ml) baking powder

°¼ teaspoon (1ml) salt

°1 teaspoon (5ml) ground cinnamon

°1 teaspoon (5ml) ground ginger

°½ teaspoon (2.5 ml) ground nutmeg

°½ stick (62.5ml) unsalted butter, softened

°¼ cup (60 mL) dark brown sugar

°1 egg

°1 teaspoon (5ml) vanilla

°1/3 cup (80 mL) molasses

°1 cup (250 mL) frozen wild blueberries

°1 teaspoon (5ml) sugar (optional)

*PREPARATION

Preheat the oven to 350°F (180°C) and place the rack in the center of the oven. Line a cookie sheet with parchment paper.

In a bowl, combine flour, baking soda, baking powder, salt and spices, stir and set aside.

In another bowl, cream the butter with the brown sugar. Add egg, vanilla and molasses. Mix well. On low speed, gradually add the reserved dry ingredients and beat until well blended. Using a wooden spoon, gently stir in the frozen wild blueberries.

Shape the mixture into twelve small balls and distribute on the plate, taking care to space them out a little.

Sprinkle the balls with a little sugar to give them some shine (optional).

Bake for 11 to 13 minutes.

Let cool completely on a wire rack.

Enjoy !

Old Fashioned Sour Cream Glazed Donut

Ingredients:

+To make this Recipe, you will need the following ingredients:

+For the donut

°1 ¼ cup (240 grams) white sugar

°2.5 tbsp. tablespoon (35 grams) butter

°5 egg yolks (90 grams)

°1 ½ cups (375 ml) sour cream

°4 ½ cups (600 grams) all-purpose flour

+To know how much flour to use,

°1 ¾ tsp. 1 tbsp (15 grams) baking powder (baking powder)

°2 tbsp. 1/2 tsp (10 grams) baking soda/baking soda

°2 tbsp. (10 ml) cinnamon

°1 C. teaspoon (5 ml) nutmeg (be careful… very very tasty!)

°1 C. 2 tbsp (12 grams) salt

°Frying oil (canola or vegetable)

+For the glaze

°3 ¼ cups (400 grams) icing sugar

°⅓ cup (100 ml) 3.25% milk

°1 C. 1/2 tsp (4 grams) salt

*Instructions:

In a large bowl, sift the flour, baking powder and baking soda. Stir in cinnamon, nutmeg and salt. To book.

In another bowl, beat the sugar, butter and egg yolks until the air in the mixture gives it volume – about 2 minutes.

Add sour cream and beat on medium speed until smooth.

In the same bowl, add the dry ingredients, 1 tablespoon at a time. Do not beat the dough too much because it will develop the gluten and the preparation will be less fluffy.

In plastic wrap, wrap the dough tightly and refrigerate for at least 1 hour (up to a week)

Flour your work surface well as well as the surface of the donut dough. Roll the preparation to a thickness of 1 cm thick.

With a pastry brush, remove the excess flour. With a glass or a cookie cutter, cut out donuts and remove a small ball in the middle – which you will fry too!

Preheat the oil to 350°F. There must be at least 5 cm thick in your pan or deep fryer.

Place 2 or 3 at a time (they should not overlap). When the donut rises to the surface of the oil, cook for another 30 seconds before turning it over. Cook for about 1 to 1:30 minutes.

Let cool on a baking rack. When cool enough to handle, dip in glaze.

+GLAZE PREPARATION

In a bowl, beat the icing sugar, milk and salt until smooth. If you want a finer glaze, heat in a bain-marie while whisking.

Enjoy !

Strawberry Banana Salad

Ingredients for 4 persons :

° 250 g gariguette strawberries

° 2 bananas

° 2 to 3 tbsp. brown sugar

° 1 tbsp. lemon juice

° 20 cl of very cold liquid cream

° Fresh mint, to garnish

Calories = Medium

* steps

Quickly wash the strawberries under running water, then hull them and cut them in half. Put them in a bowl.

Add the lemon juice and brown sugar (depending on the ripeness of the strawberries), mix gently.

Peel the bananas, then cut them into slices and add them. Mix immediately, without crushing them. Leave to macerate until ready to serve.

To serve, divide into cups and top with liquid cream, lightly whipped to make it more airy.

Enjoy !

Taco Pizza!!

Ingredients

°15 ml (1 tbsp.) olive oil

°450 g (1 lb) ground beef

°1 chop the onion

°15 ml (1 tbsp.) minced garlic

°15 ml (1 tbsp) taco seasoning

°250 ml (1 cup) salsa

°1 precooked pizza dough

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

°500 ml (2 cups) crushed corn chips

°18 cherry tomatoes of different colors, cut into wedges

°375 ml (1 1/2 cups) romaine lettuce

°125 ml (1/2 cup) 14% sour cream

Preheat the oven to 205°C (400°F).

In a skillet, heat the oil over medium heat. Cook the ground beef 4 to 5 minutes, breaking up the meat with a wooden spoon.

Add onions and garlic. Cook for 1 minute.

Add taco seasonings and salsa. Bring to a boil, then simmer over low-medium heat for 6-8 minutes.

Place the pizza dough on a baking sheet lined with parchment paper. Top with meat mixture and cheese. Bake 12 to 15 minutes.

Remove from oven, top with tortilla chips, cherry tomatoes, lettuce and sour cream

Enjoy!

Strawberry Banana Salad

Ingredients for 4 persons :

° 250 g gariguette strawberries

° 2 bananas

° 2 to 3 tbsp. brown sugar

° 1 tbsp. lemon juice

° 20 cl of very cold liquid cream

° Fresh mint, to garnish

Calories = Medium

* steps

Quickly wash the strawberries under running water, then hull them and cut them in half. Put them in a bowl.

Add the lemon juice and brown sugar (depending on the ripeness of the strawberries), mix gently.

Peel the bananas, then cut them into slices and add them. Mix immediately, without crushing them. Leave to macerate until ready to serve.

To serve, divide into cups and top with liquid cream, lightly whipped to make it more airy.

Enjoy !

Brown Sugar Peach Cake

Ingredients :

°1 yellow cake mix 15 ounces (I like Duncan Hines)

°3 large eggs (or the amount specified by your cake mix)

°1/3 cup vegetable oil (or the amount specified by your cake mix)

°1/2 cup peach nectar

°1 pound peeled and chopped peaches (3-4)

°1 drop orange food coloring (optional)

*Instructions

Preheat oven 350F

Mix cake mix, eggs, oil and nectar and food coloring, if using, until well blended. Fold in the peaches and form the dough into a lightly basted 9x13 casserole. Bake for about 28 minutes, or until done...you can check with a toothpick, it should come out without the dough clinging to it, but the moist crumbs are fine.

Put the butter, cream and brown sugar in a saucepan and bring to a boil, stirring constantly. Remove the heat, adding the vanilla and the sifted sugar. Beat until well blended and the sugar lumps are gone. Return to low heat if necessary.

Drizzle the frosting over the cake, trying to cover it evenly on the first go, as it will set quickly and you won't be able to spread it without breaking the surface.

Let the icing harden at room temperature or in the refrigerator before cutting.

Enjoy !

Black forest cake

Ingredients :

+Chocolate cake:

°2 cups all-purpose flour

°2 cups granulated sugar

°3/4 cup sifted Dutch-process cocoa powder

°2 teaspoons of baking soda

°1 teaspoon baking powder

°1 teaspoon salt

°1/2 cup vegetable oil

°1 cup of yoghurt at room temperature

°1 cup hot water

°2 large eggs

°2 teaspoons vanilla

Cherry liqueur:

°1/2 cup granulated sugar

°1/2 cup water

°1/4 cup cherry liqueur

Whipped Cream Frosting:

°3 cups cold whipping cream

°1/4 cup sifted powdered sugar

+Chocolate bark:

°250gm high quality dark chocolate, chopped

+crowd:

°2 1/2 cups pitted cherries, cut in half

°1 bar dark chocolate for shavings (optional)

°cherry

*Methods

Chocolate cake:

Preheat oven to 350°F, grease two 8-inch round baking pans and sprinkle with cocoa powder.

Placing all dry ingredients in bowl of a stand blender fitted with paddle attachment. Stir to smooth.

In a medium-sized bowl, whisk together all the wet ingredients (slowly pour hot water so the eggs don't set).

Adding wet ingredients to dry & mix on medium heat for 2-3 min. The mix will be very thin.

Pour to prepared pans. I use kitchen scale to ensure the mix was distributed.

Bake for 45 minutes or until a cake tester comes out clean.

Cool 10 min in pans, & turning on wire rack to cool tottaly.

Cherry liqueur:

Put the sugar and water in a small bowl. Stir and bring to a boil. Simmer for 1 minute then remove from heat. Add cherry liqueur and leave to cool completely.

Whipped Cream Frosting:

Beat cream and powdered sugar until stiff peaks. Ideal in a cold bowl with a cold whisk.

Chocolate bark:

Melt the chocolate over a double boiler or in 20 seconds in the microwave.

Using a large spoon, spread the melted chocolate in a thin layer on a large sheet of parchment paper.

Roll up from the short side of the parchment. Place on a baking tray and refrigerate or freeze until firm.

Spread to create chocolate bark.

crowd:

Cut each cake layer in half horizontally.

Placing one layer of cake on cake stand or serve plate. Brush generously with cherry syrup.

Cover with about 1 cup of the whipped cream and distribute evenly. Top with 1 cup of cherries and gently press into the whipped cream. Repeat the process with the remaining layers and leave them outside the cake.

Garnish with chocolate bark, chocolate shavings, roses, and cherries if desired.

Enjoy !

Hawaiian Banana Bread

INGREDIENTS

°375g flour

°1 teaspoon(s) (5ml) baking soda

°1 teaspoon(s) (5ml) baking powder (baking powder)

/2 teaspoon (2.5ml) salt

°60g butter at room temperature

°100g sugar

°3 eggs

°180 ml plain yogurt

°1 tablespoon (12 g) vanilla sugar

°2 tsp(s) (10ml) vanilla extract

°3 very ripe mashed bananas

°the zest of a lemon

°70g sweetened coconut

°1 can (14 oz) crushed pineapple, well drained

*PREPARATION

Preheat your oven to 350 F (180 C) and grease a 6” x 9” (15 cm x 23 cm) loaf pan.

Line it with parchment paper, taking care to bring it up at least 3 in (7.5 cm) from the edges.

Sifting flour, baking soda, baking powder & salt.

With an electric mixer, cream the butter and sugar at medium speed.

Add the eggs one at a time, beating between each addition.

Add vanilla sugar, vanilla extract and yogurt.

Add the mashed bananas, the mixture of dry ingredients, the lemon zest, the coconut and the crushed pineapple and mix gently with a wooden spoon.

Pour the mixture into the prepared loaf pan and bake for 1 hour 15 minutes or until a knife inserted in the center comes out clean.

Remove the bread from the oven and place it on a cooling rack.

Wait until it is lukewarm to start tasting it.

Enjoy !

Baked Salmon in Foil with Asparagus and Garlic Lemon Butter Sauce

INGREDIENTS :

°4 salmon fillets, skinless

°1 pound (454 grams) asparagus tips

°1/3 cup (75 grams) melted butter

°1/3 cup (125 ml) lemon juice

°4 minced garlic cloves

°2 teaspoons (10ml) chopped fresh parsley

°Salt and pepper

°2/3 cup (65 grams) grated fresh parmesan cheese

°Parsley and lemon wedges to garnish

*PREPARATION :

Preheat the oven to 400°F (200°C).

Place the salmon fillets in the center of a 12”x18” (30x45 cm) sheet of aluminum foil, each. Divide the asparagus into four equal portions and place them around the salmon.

In a bowl, combine the butter, lemon juice, garlic and parsley. Pour over the salmon and asparagus, season with salt and pepper to taste and top with 2 to 3 tablespoons of Parmesan cheese.

Close the aluminum foil and seal the sides tightly, in foil.

Enjoy !

Boil the potatoes and cut them

Ingredients:

°3 large potatoes

°1 chopped white onion

°1.6 pouns (750 grams) beef

°1 tsp (15 ml) paprika

°1 cup (100 grams) shredded mozzarella cheese

°1 c (250 ml) basic bechamel sauce

°Salt & pepper to taste

° fresh parsley

°To prepare the bechamel sauce:

°4 cups (1 liter) milk

°5 tsp (75 g) butter

°4 tablespoons (48 grams) flour

°2 teaspoons (10 ml) salt

°½ teaspoon (3 ml) nutmeg

*Prepare:

Preparing basic bechamel sauce.

In saucepan, melting butter on medium-low heat. Add the flour and stir to form a golden roux, stirring constantly, for 6 minutes.

Heat the milk to a boil, then whisk in the roux mixture until smooth. Bring to boil & cooking for 10 min, stir constantly, adding salt also nutmeg at end.

Preheat the oven to 400°F (200°C).

In a large bowl, combine ground beef with 1 teaspoon (5 ml) of chopped parsley and paprika. Season with salt and pepper. Add onions and mix well.

Peel and boil potatoes, until slightly softened, about 7 minutes. Drain and cut into slices.

Arrange the slices in a single layer in the bottom of a pie plate, forming a vertical outline.

Form meatballs the size of an ice cream scoop and arrange them on the plate.

Use the remaining potato slices to separate the meatballs and form small portions.

Pour béchamel sauce into each of these compartments until full, then top with shredded mozzarella.

Baking for 15 minutes & Enjoy !

BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE

Ingredients:

°4 cups broccoli florets

°1 lb boneless chicken breast cut into small pieces

°2 tablespoons tangy Italian dressing

°1 cup instant rice

°1 can (284 ml) cream of chicken

°¼ cup mayonnaise

°½ diced red bell pepper

°1 cup shredded mixed cheese

*Preparation:

Heat the vinaigrette in a frying pan and cook the chicken pieces in it.

Mix all the other ingredients together. Add the cooked chicken.

Place everything in a 13” x 9” Pyrex dish.

Bake at 350 F for about 35 minutes.

Broil for a few minutes at the end of cooking.

Enjoy !

Basic sponge cake (x2)

By ahcene boumerahSeptember 01, 2022 No comments:

Ingredients:

+Basic sponge cake (x2)

°200g of flour

°200g of sugar

°1 C. teaspoon of vanilla extract or 1 sachet of vanilla sugar

°1 C. baking powder

°4 medium or large eggs

°125g unsalted butter

°1 pinch of salt

+ Garnish:

° 1 jar of jam of your choice, without pieces

+Decoration:

°850g white sugarpaste

° silver sugar pearls

PREPARATION:

Make 2 vanilla wipe cakes as indicated by my recipe Cut the cakes in 2 (you get 4 cake circles), level the surfaces so that your cake is straight! Decorate between each circle of cake with your favorite jam or spread give adaptability Dust your work surface with icing sugar and make your sugar paste 4 or 5 mm thick, you must have a shape huge enough to cover your cake Gently roll your sugar paste on the axis mobile, and lay it fixed on the cake, as in the video, stretch the sugar mixture and smooth the top and the edges, carefully cut the overabundance mixture With the interlaced jewel, draw shapes of gemstones on the tracing in pressing tenderly, then, at that moment, cross the lines with the snapping roller to make a knitted difference. If you don't have any intertwined jewellery, you can follow it up directly with the wheel by making a concentrated effort. press the pearl against it, it will stick Finally make the bouquet as shown in the video, and you're done

enjoy !!

Stuffed Cabbage Rolls

By ahcene boumerahSeptember 01, 2022 No comments:

Ingredients

°1 kale

°600g pork

°150g Rice

°2 onions

°20cl broth chicken

°2 tbsp. tablespoons olive oil

°300g Tomato coulis

°1 tsp. paprika mocha

°12 stalks of green spring onions

°Salt

°Pepper

*Preparation steps

Removing stalk from your cabbage, removing first leaves & strip it. Remove the large ribs from your cabbage leaves.

In pot, boil quantity of salt water. Immerse your cabbage leaves in portions of 4 also blanch them for 10 min. Refreshing them immediately in ice water to maintain their beautiful color.

Removing first skin from your onions also chop them.

Frying onions in olive oil with salt for 5 min, taking care to stir regularly to avoid coloring.

In a saucepan, cook the rice in salted water according to the instructions on the package.

In a bowl, mix the ground pork with the rice, onions, salt and pepper.

Plunge your spring onion green stalks to pot of boiling water for a seconds. Refresh them directly.

Garnished blanched cabbage leaves with stuff then closed whole thing with green onions.

Placing your stuffed cabbage in gratin dish. Moist with chicken broth. Cover with a sheet of aluminum foil. Baking at 180°C for 45 min.

In a saucepan, heat the tomato coulis.

Pour coulis into a serve dish. Placing stuffed cabbage leaves on this bed.

Decorate each small package of stuffed cabbage with a little paprika.

Enjoy !

Country White Bread Recipe

By ahcene boumerahAugust 31, 2022 No comments:

Ingredients :

°700g flour

°30 cl of lukewarm water

°1.5 tsp salt

°2 packets of dry baker's yeast

* Methods :

STEP 1

Dissolve the baker's yeast in a little warm water and flour (15 minutes before kneading the dough).

2ND STEP

In a large dish, mix the flour and salt. Add the diluted yeast and a little warm water LITTLE BY LITTLE (you may not use all of it, you may also add a little).

STEP 3

Knead your dough until it becomes soft.

STEP 4

Grab the dough with both hands and throw it against the table with a sharp snap (and yes! This allows it to rise better!).

STEP 5

Put it back into a ball and start kneading and throwing it again... This for 15 minutes!

STEP 6

Place the dough in a ball in a dish, cover it with a damp cloth and let it rest for about 2 hours (it should double in volume).

STEP 7

Once it has risen, crush it with your hands.

STEP 8

water

Then form small loaves of bread or a large loaf and let rise again for 1h30.

STEP 9

Preheat your oven to 200°C and then place your little loaves of bread in it.

STEP 10

Bake for 20 to 30 mins.

Enjoy!

Broccoli, Rice, Cheese ,Salad

By ahcene boumerahAugust 31, 2022 No comments:

Ingredients

°2 c of water

°2 c un-cooked rice

°1 can 10 oz cream chicken soup

°1 can 10 oz cream mushroom soup

°2 c cooked chicken, shredded

°¼ c butter

°1 c milk

°1 white onion

°16 oz broccoli chunks

°2 cups cheddar cheese, grated

*Instructions

FIRST STEP:

Preheat the oven to 350*

Cooking rice according to instructions

SECOND STEP:

In 9x13 baking dish, putting rice and chicken, adding soups, butter, the broccoli and onion. Mix ingwith 1 ccheese

Bake 30 to 35 min

THIRD STEP:

For last few min, sprinkle the rest of cheese on top als allow to melt.

Removing from oven and letting stand for 5 minutes.

FOURTH STEP:

Serve with a dinner salad or breadsticks.

Serve hot and enjoy!

Brioche Donuts

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