Dissolve the yeast in 200 ml of warm water, add into itflour , top up with salt, sugar and olive oil and knead a dough.
Leave it to rise for 2 hours.
Filling:
Chop mozzarella, bacon, parsley and mix everything with 2 eggs.
Divide the dough into two parts and cut 2 discs, one slightly wider than the other. Arrange the larger disc of dough in a round pan, pour the filling in and cover everything with the second disc of dough.
Prick the top of the pie with a fork. Bake at 180 ° C (30-40 minutes).
Hint: you can combined all purpose with whole wheat flour (50/50) & extra (10-15 ml) water. Buon appetito! Have a good day!
Baking powder, yogurt, oil and sugar. Mix well with a whisk.
Then add the flour. Whisk well again, add the eggs, whisk one more time.
Flavor the batter with: lemon zest, and vanilla extract.
Pour in a greased and floured mold.
Bake for about 50 mn at 180 deg Celsius, after 30 mn you have to cover the cake with aluminum foil to avoid it to burn.
Check if the cake is done by putting through it a thin knife blade, if it comes out clean the cake is ready otherwise keep in the oven till the knife blade comes out totally clear.
Hint: if you use a metal dish make sure you place parchment paper at the bottom otherwise it will be to sticky to be taken out. Enjoy warm or cold!!
(So all together use only 2 lemons but seperate the zest of each lemon)
Preheat the oven on fan mode at 180 degrees Celsius.
Stretch the edges of the puff pastries. Place in an oven dish, parchment paper then add the first pastry dough.
Mix the zest of 1 lemon and the juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over the first pastry.
Place the second puff pastry layer over the cream cheese mixture, gently stretching dough to the edges again.
Brush melted butter dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
Bake for 30 minutes at 180 degrees.
Let it cool down for about 10 minutes.
Cut into squares, leaving it on the parchment paper.
1 pack Graham crackers or any type of biscuits (200 gr)
225 g whipping cream
1/2 can (condensed milk)
1 big ripe mango
Preparation:
Whip chilled cream & condensed milk with a mixer until it doubles in volume (semi-liquid consistency will be easier to manage).
Line the bottom of a rectangular glass casserole with a layer: crushed graham crackers, or just place in a zip bag and roll over with a rolling pin, then add 1/3 of the cream mixture and then top with mango slices.
Repeat this process until 3 to 4 layers are formed.
Chill for at least 2-3 hours to set completely before serving. You can also use mango puree.
First, in a saucepan or a microwave warm the milk.
Add the yeast, stir for 3 minutes. Add the flour on top of it, then add the sugar, salt and cinnamon. Add the butter, the eggs, and the vanilla extract.
Place in a mixer with the hook for 3-5 minutes. When a ball is formed, the dough is ready, if too wet add some flour, if too dry add few drops of water.
Place the dough in a big bowl in a warm place to let it rise for about 1 hour.
The time it rise, you can then prepare the filling:
In a separate bowl mix together the sugar and the cinnamon. Keep aside.
Degas the dough and try forming a rectangle shape with a rolling pin, on a floured surface, ideally on parchment paper.
Spread the butter over the dough using a spatula. Using the sugar shaker, sprinkle the cinnamon and sugar evenly over the entire surface of the dough.
Roll up the dough with the help of the parchment paper, cut the roll into 12 rolls.
Place in an oven dish, line up with parchment paper. Place them 4×3.
Cover them with a stretch film (cling wrap) and let rise for about 30 mn or until almost doubled.
Bake Cinnamon Rolls
Once the rolls have almost doubled in size, bake them in the preheated oven, cover them with foil for the first 15 mn, then uncover until golden brown, about 10 minutes more.
The icing:
In a mixing bowl, Mix together the butter, cream cheese, icing sugar, salt and vanilla until light and fluffy.
Using an icing spatula, frost the baked cinnamon rolls with icing while they are still warm.
Heat the oil in a large skillet over medium high heat.
Add garlic and onion, cook for 1 minute, then add capsicum and cook for 2 minutes until onion is translucent.
Turn heat up to high and add the beef.
Cook, breaking it up as you go, until mostly browned.
Add Chili Spice Mix and the remaining ingredients with 1/2 cup of water for Quick Cook (20-40 mins).
Adjust salt and pepper to taste just before serving. Serve over rice, or ladle into bowls with corn chips or warm tortillas on the side (always with sour cream, cheese and coriander).
Start by making a sponge. Mix everything mentioned under the “Sponge preparation” and mix with the fork. (No need to knead the dough here). Cling wrap and let it ferment overnight or a minimum of 8 hours.
Next day: Dough mixing:
500 gr Flour
10 gr Salt
25 gr Olive Oil
10 gr Honey
12 gr dry Yeast
300 ml Water
Dissolve the yeast in the water.
Mix the flour, salt, olive oil, honey and Sponge in the stand mixer.
and add it to the yeast/water. Knead the dough for 8 mins.
Grease the bowl and transfer the dough into it, let it proof for 40 mins.
Form an oval shape flatbread (100 g each) and let it proof for another 10 mins.
Then place them on a baking tray with parchment paper.
Bake in a preheated oven for 14-18 min at 160°C.
Let it cool completely before slicing, filling and grilling your favourite sandwich. Buon appetito!
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