Categories
cookies desserts others

Tiramisu

INGREDIENTS:

6 eggs

75 gr of sugar

500 gr of mascarpone

20 ladyfingers

2 hot cup of strong coffee diluted with 2 tbsp of sugar

Cacao to spread on the top

Preparation:

Mix with a mixer eggs yolk and sugar till get whiter for 5-10 mn, add the mascarpone and mix again.

Keep aside.

Mix the egg white with a pinch of salt till firm.

Incorporate delicately the 2 eggs preparation together.

Dip the ladyfingers in the coffee (that has cooled down) place at the bottom of your dish to cover you dish (dish must be min 5 cm high on the sides)

Add 1/3 of the eggs preparation to cover the ladyfingers

Put another layer of ladyfingers dipped in coffee everytime.

Put 1/3 of the egg preparation to cover it again.

Place another last layer of lady’s finger dipped in the coffee. (If no more coffee make some more).

Finally cover it again with the rest of the preparation equalize the top.

At this stage I freeze specially when you are living in a hot country.

Take it out 1-2 hour before serving out of the freezer and sprinkle the cacao to cover the entire top.

Categories
cookies desserts others Non classé

Lady fingers

Ingredients for 40 cookies:

5 egg yolks

125 g caster sugar

125 g of flour

125 g icing sugar (90 + 35)

8 egg whites or 1/4 liter (important!)

Equipment used : piping bag

Preparation:

Separate the eggs, Keep only 5 egg yolk and 8 egg white.

Mix the egg yolks with the sugar for 5 minutes.

Add the sifted flour and mix well.

Beat the egg whites until stiff. The weight of the egg white must be 250 gr. Halfway add 90 g icing sugar in 2 times.

Add 1/3 of this meringue preparation to the first preparation. Mix well with a whisk.

Add the remaining meringue and mix gently using a spatula. The batter obtained cannot wait, it must be used immediately.

Fill it in a piping bag. Place it on a baking sheet or parchment paper.

Sprinkle all the cookies with the remaining 35g icing sugar prior to baking them.

Put in a preheated oven at 180 ° C, for about 14 minutes.

Let them cool down, they can stay 4-5 days in a metal box, or airtight one.

Categories
cakes desserts others

Strawberries Charlotte

INGRÉDIENTS: For 8-10 people

30 Lady fingers (see recipe)

Fruit sauce:

130 gr sugar

6 gr gelatin

1 lemon

100 gr of strawberries

Cream:

300 gr mascarpone

200 gr whipping cream

60 gr icing sugar

fruits:

300 gr strawberries

Vanilla whipping cream + decoration:

200 ml whipping cream

50 gr Icing sugar

A pinch of vanilla powder

200 gr strawberries

Strawberry sauce:

Wash your strawberries and cut them

Cook 100 gr of strawberries with sugar for 5 minutes, then pass them through the strainer. Soak the gelatin. Make the juice of 1 lemon place in the microwave when very hot add to it the softened gelatin, stir till the gelatin totally melt add it to the strawberries sauce. Keep aside.

Stuffing:

Whip the cream to firm.

Mix the mascarpone with the vanilla icing sugar with a spatula first then the whisk.

Add the strawberry sauce, mixing well, then add the whipped cream. Assemble:

Option 1 and if you did not use gelatin:

Place the ladyfingers at the bottom of your dish and on all the sides.

Place 200 gr of strawberries looking up very close together.

Cover them with mascarpone strawberries cream and level.

For top decoration, mix the whipping cream firmly with the icing sugar and the pinch of vanilla powder, cover the cake with it,

Place the strawberries cut in thin slices on the top turning as a snail or as per the picture above.

Option 2:

Place cellophane inside your dish from the bottom to the sides, start placing the ladyfingers all around your dish (not on the bottom, put half of the cream, put the strawberries half way of the cream facing down, add the rest of the cream, level it. Cover the top with ladyfingers.

For both options:

Place the mold in the fridge for 4 hours. If you used gelatin, turn out the cake on the serving plate and decorate it with the 100 gr thinly sliced strawberries.

Heat the apricot jelly with a little lemon juice and brush the surface of the cake to make it shine (optional)

Categories
savoury

Vegetable lasagna

Ingredients

3 Peppers

1 Eggplant

3 Spring onions

3 Zucchini

1 Broccoli 1 head

200 gr Peas. Canned are great!

3 Carrots

Bechamel sauce (see recipe below)

300 gr Fresh Mozzarella or shredded mozzarella

200 gr of Parmesan or up to your taste

3 tbsp olive oil

Butter to taste

Salt and pepper.

500 gr Lasagna pasta

Béchamel sauce:

90 gr butter

90 gr of flour

1.2 liters of milk

Preparation:

Wash the vegetables and cut them in small squares. Fry the chopped spring onions in a frying pan with the oil, making them brown slowly over low heat.

Add all the vegetables (except the canned peas) zucchini, broccoli, carrots, peppers and eggplant and cook by stirring occasionally, removing the vegetables from the heat when they are still a little hard. Add to it the peas, salt and pepper and keep them aside.

You can use any vegetable that you have in your kitchen too.

Take your rectangle oven dish, pour the béchamel sauce to cover the bottom, add a layer of lasagna pasta.

Place a layer of vegetable cover, put some pieces of mozzarella and grated parmesan cheese, and cover all with the béchamel sauce.

Proceed to create another layer in the same way until all the ingredients are used up.

On the last layer of pasta pour again béchamel sauce and add on tp of it plenty of grated parmesan cheese and some pieces od butter over the top.

At this stage you can freeze it, or keep it refrigerated.

Bake it at 200 C° for 30 minutes. Wait 5-10 minutes prior to serving it otherwise you won’t be able to cut it.

Enjoy!! Serve it with a fresh feta salad

Categories
bread savoury

pizza salmon sour cream

Pizza ingredients

Dough:

500 ml water

25 ml olive oil

12gr salt

750 gr flour

7 gr honey

2,5 gr dry yeast

Topping:

100 gr of sour cream

100 gr of smoked salmon

Dill (optional)

Preparation:

Dissolve the water and the yeast for 3 min.

Separately, Put 500 gr of flour in a large bowl, make a hollow in the middle add the yeast water mixture, start mixing either by hand or with the hook of a mixer. Add salt and olive oil, then add the rest of the flour, mix for almost 10 minutes.

Form a ball and place in a floured container for 45 minutes to 1 hour until the dough doubles in size.

Degas

Cut into dough pieces of 250 gr. Either freeze or use to form the pizza.

Place the dough on a pizza tray shape it flattened to the length of your tray.

Preheat the oven to 250 degrees.

Put the sour cream salt and pepper, cook for 10-12 minutes then add the smoked salmon and dill.

Serve!!

Categories
bread savoury

pizza dough- tomato sauce and cheese

pizza dough

Pizza ingredients

Dough:

500 ml water

25 ml olive oil

12gr salt

750 gr flour

7 gr honey

2,5 gr dry yeast

Topping:

Tomato sauce 700 gr

Mozzarella or shredded cheese ideally 200 gr for each pizza so 4X200 gr

This amount is for 4-5 pizza dough you can freeze it after as well

You can also buy anchovies, olives…whatever you like on your pizza !

Preparation:

Dissolve the water and the yeast for 3 min.

Separately, Put 500 gr of flour in a large bowl, make a hollow in the middle add the yeast water mixture, start mixing either by hand or with the hook of a mixer. Add salt and olive oil, then add the rest of the flour, mix for almost 10 minutes.

Form a ball and place in a floured container for 45 minutes to 1 hour until the dough doubles in size.

Degas

Cut into dough pieces of 250 gr. Either freeze or use to form the pizza.

Preheat the oven to 250 degrees

Put the tomato salt and pepper sauce cook for 15 minutes then add the mozzarella, olives, anchovies …

Cook another 5 min.

It is ready to be enjoyed add a few basil leaves before serving.

Categories
desserts others

Homemade pralin

pralin, homemade pralin

150g of sugar
75 g hazelnuts
75 g almonds

Roast your dry fruits in a frying pan to enhance their taste

Pour the sugar on the dried fruits into a frying pan.

Put on medium heat to melt the caramel sugar. Mix regularly till the sugar coat the nuts

Pour it on a sheet of parchment paper and let cool down.

Now you can mix it in a blender to the consistency of your choice.

You can keep it in an air tight container.

It is ready to be used for your Paris-Brest cream ;))

.

Categories
Cakes from Panthers desserts others Non classé

Berry mousse by Oxana

Ingredients:

200 gr of berries (frozen) –

2 yolks  –

250 ml of fresh cream  –

70 g of sugar

Preparation:

 Beat the yolks with sugar until you get a frothy mixture.

Add berry puree to the mixture and cook in a bain marie for 15 minutes, stirring.

 Pour the batter into the cream and mix well. Pour it into a single-portion cups and refrigerate for 4 hours.

Have a good day!

Categories
cakes desserts others

Welch cake

Welch cake only needs a non sticky pan!

Ingredients:

250 gr of Flour

1/2 pack of Baking powder or 6 gr

1 pinch of Salt

70 gr of Brown sugar

125 gr of Butter

1 Egg

2 tbsp of milk

60 gr Raisins

2 tbsp Icing sugar

Preparation

Mix together the flour, the salt and the baking powder.

Then add the brown suga.  

Mix with a spatula.

Add the cold butter cut into small pieces and mix with a blender.

Add the egg  and the milk  in the blender.

Mix for about 40 seconds.

Add 60 grams of dried raisins or cranberries (according to your taste)

Place the dough on the lightly floured work surface and knead to form a ball.

Using a rolling pin spread the dough to a thickness of 0.5 cm and cut the dough with a cookie cutter or a glass 4 to 6 cm diameter.  

Heat a non-stick pan (you can add a little bit of butter).

Bake the welsh cakes for 3 to 5 minutes on each side (depends on the thickness of you dough) over low heat, gently turn them with a spatula.

The Welsh cakes must be golden. Then place them on a plate.

Spread over some icing sugar or just enjoy them warm with some jam.

Categories
bread dishes from panthers savoury

Manaqesh by Hala

For a first trial I suggest to make half of this quantity.

Ingredients:

* One cup of warm liquid milk and One cup and a half of warm water

* 1 table spoon instant yeast

* 1 table spoon sugar

* 1/2 tea spoon salt.  

*5 3/4 cup of multi-use flour.

Preparation:

Mix the dry ingredients,

Add milk and water,

Knead with your lovely hands until you get a soft dough.

Shape into ball and cover it for one hour.

Sprinkle the tray with flour and shape it to small balls.

Cover it again for 20 minutes.

In a bowl mix olive oil with dried thyme.

Flatten each ball to a circular shape.

Fry in a preheated dry pan fo 7 minutes and then flip it over, now put the olive oil mixture and keep it for another 5 minutes then remove it .

You can fold it in the last step to make a taco shape.