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TANGERINE CAKE AND MAGIC RICOTTA CAKE

INGREDIENTS:

6 organic tangerines
80ml milk
250g sugar
3 eggs
300g flour
1 packet of baking powder (16g)
100ml vegetable oil

METHOD:

1. Wash and slice the tangerines and then blend them. Add the sugar and milk and keep blending.
2. Add the eggs and flour. Lastly, add the baking powder.
3. Blend for 5 minutes or until you obtain a frothy and smooth batter.
4. Pour the batter into a buttered cake pan and bake at 180°C for 45 minutes.
5. Dust with powdered sugar before serving.
6. ENJOY.

EGGLESS YELLOW CAKE

INGREDIENTS:

250ml (1 cup) milk
170g/ 6Oz (3/4 cup) castor sugar
50g/ 1.7Oz (1/2 cup) corn starch
56g/ 1.9Oz (1/4 cup) vegetable oil
56g/ 1.9Oz (1/4 cup) butter (slightly melted)
1 tsp vanilla extract
188g/ 6.6Oz (1 1/2 cup) all-purpose Flour
2 tsp baking powder
¼ tsp baking soda

INSTRUCTIONS:

1. Preheat oven at 160°C/325°F.

2. In a pan, add milk and sugar. Bring the milk to a boil
just until it melts the sugar then remove from the heat.

3. Add in the corn starch in the milk mixture, and whisk
until there are no lumps. Add butter and oil and whisk
well. Add the vanilla essence.

4. In a separate mixing bowl, sift the flour, baking
powder and baking soda then slowly add the milk
mixture into the dry ingredients and mix until there are
no lumps. Do not over mix.

5. Grease a baking pan, and line a parchment paper then
pour the batter into the prepared pan and tap the pan on
the counter couple of times to release any bubbles
trapped in the batter.

6. Bake in a preheated oven at 160°C/325°F for about
40-45 min or until a tester comes out clean.

7. Enjoy your eggless yellow sponge cake.

Cream-Filled Pastry Bites

Ingredients

For the Filling:

• • 300 ml milk

• • 2 egg yolks
  • 30 g starch (cornstarch or potato starch)
  • 70 g sugar

• 1 tsp vanilla extract or 1 tsp vanilla sugar

For the Dough:

• • 1 small egg
  • 30 g sour cream

• • 50 g sugar
  • 100 g butter (cold, cubed)
  • 280 g all-purpose flour

• 1 tsp baking powder
• A pinch of salt

Additional:

• • Powdered sugar (for dusting, optional)

How to Make Cream-Filled Pastry Bites

Step 1: Prepare the Cream Filling

1. 1. Heat the Milk: Pour the milk into a small saucepan and heat it over medium heat until it starts to steam. Do not let it boil.
   2. Mix the Yolks, Starch, and Sugar: While the milk is heating, whisk together the egg yolks, sugar, and starch in a separate bowl until smooth and pale in color.
   3. Temper the Egg Mixture: Once the milk is hot, slowly pour about half of it into the yolk mixture while whisking continuously. This will prevent the eggs from scrambling.

1. Thicken the Filling: Return the tempered yolk mixture to the saucepan with the remaining milk. Continue to cook over medium heat, stirring constantly, until the mixture thickens. It should become a smooth, pudding-like consistency after about 3-5 minutes.
2. Add Vanilla: Once thickened, remove from the heat and stir in the vanilla extract or vanilla sugar. Allow the filling to cool completely before using it to fill the pastry. You can cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming.

Step 2: Make the Dough

1. 1. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and a pinch of salt.

1. 1. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
   2. Add Wet Ingredients: In a separate bowl, whisk together the egg, sour cream, and sugar until smooth. Pour this mixture into the flour and butter mixture.
   3. Form the Dough: Mix until a soft dough forms. You can use your hands to bring it together gently, but be careful not to overwork the dough. If it feels too sticky, add a bit more flour, 1 tablespoon at a time.

1. Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for about 20-30 minutes. This will make it easier to roll out.

Step 3: Assemble the Pastries

1. 1. Preheat the Oven: Preheat your oven to 180°C (350°F).
   2. Roll Out the Dough: Once the dough has chilled, roll it out on a lightly floured surface to about 1/4 inch (6 mm) thickness. Use a round cookie cutter or a glass to cut out circles of dough.

1. 1. Fill the Pastries: Place a small spoonful of the cooled cream filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, and press the edges together to seal. You can use a fork to crimp the edges for a decorative touch.
   2. Bake the Pastries: Place the filled pastries on a parchment-lined baking sheet. Bake in the preheated oven for 20-25 minutes or until they are golden brown and puffed. The exact baking time will depend on your oven, so keep an eye on them after 20 minutes.
   3. Cool and Dust: Once baked, remove the pastries from the oven and let them cool on a wire rack. Dust with powdered sugar if desired.

Nutrition Facts (Per Piece, Approximate)

• • Calories: 160
  • Protein: 3g
  • Carbohydrates: 22g

• • Fat: 7g
  • Sugar: 10g
  • Fiber: 1g

• Cholesterol: 45mg
• Sodium: 50mg

Soft loaf recipe

INGREDIENTS:

• 200ml (3/4 cup + 2 tbsp) warm water;

• 7g (2 tsp) dry yeast;

• 350g (2 cups) all-purpose flour;

• 50g (1/4 cup) sugar;

• ½ tsp salt;

• 45g (3 tbsp) butter.

METHOD:

1. Whisk warm water with sugar and dry yeast. Set them

2. aside for the yeast to activate.

3. Wisk the flour with salt and pour the yeast solution in.

4. Work the dough with your hands until combined, then

5. add butter and knead for 10 minutes.

6. Set the ball of dough aside for 2 hours.

7. Cut the dough into 6 pieces, roll each one out and roll

8. again into a log.

9. Place logs into the cake pan and set aside for 1 hour or

10. until doubled.

11. Bake for 20-25 minutes at 180°C/350°F.

12. Enjoy Soft loaf recipe.

Delicious Carrot Cake

INGREDIENTS:

250g all-purpose flour (1 ¾ cups)
200g sugar (1 cup)
350g finely grated carrot (2 cups)
180ml oil (¾ cup)
1 ½ tsp. baking powder
1 tsp. baking soda
4 eggs
½ tsp. salt
1 tbsp. orange juice
3 tbsp. orange zest

2 tbsp. raisins

METHOD:

1. Preheat the oven to 170°C (340°F).
2. Grease a 20cm x 6cm (8″ x 2″) baking pan and line with
3. parchment paper.
4. Coarsely grate the carrot in a food possessor and set
5. aside.
6. In a mixing bowl, sift together the flour, baking powder
7. and baking soda, then set aside.
8. In a separate large mixing bowl, beat together the egg,
9. sugar, salt, orange juice and zest until pale.
10. Slowly add in the oil and beat until well combined.
11. Gently fold in the flour mixture until just combined. Be
12. keen not to over-mix.
13. Add in the grated carrot and combine.
14. Transfer the batter into the prepared baking pan and
15. sprinkle the raisin on top.
16. Tap gently on a work surface to get rid of large air
17. bubbles.
18. Put in the oven and bake for about 85-95 minutes or
19. until a toothpick inserted in the center of the cake comes
20. out clean. (after an hour, cover the cake with aluminum
21. foil if you notice it burning at the top)
22. Remove from the oven and allow to cool in the baking
23. pan for about 15 minutes before transferring to a cooling
24. rack to cool off completely.

Cottage Cheese Creamy Cake

INGREDIENTS:

600g (3 cups) Cottage cheese

250g (1.1 cups) cream cheese (+ 70g coating)
4 eggs
90g (0.4 cup) Sugar
20g (4 tsp) Vanilla sugar
30g (0.3 cup) Corn starch
300g (1.2 cups) Raspberries
1 pinch of salt

METHOD:

1. Whisk in cottage cheese, cream cheese, starch and egg yolks.

2. Beat the egg whites with a pinch of salt, sugar, vanilla sugar until the meringue reaches a stiff peak.

3. Pour the whipped egg whites into the cheese mixture and combine the two until they are well mixed and smooth.

4. Pour the prepared mixture into a mold and bake in an oven preheated to 320F (160 C) for 45-50 minutes.

5. Allow the cake to cool in the mold to room temperature, then cover the mould with foil and leave in the fridge

6. for 2 hours.

7. Serve the cake plain or top with whipped cream and raspberries of your favourite fruits.

ALMOND AMARETTO POUND CAKE

INGREDIENTS:

1 cup whole milk
3 cups all-purpose flour
1/2 teaspoon salt
2 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
1 tablespoon vanilla extract

1/4 cup amaretto
1 tablespoon white vinegar
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
4 large eggs
2 teaspoons almond extract
AMARETTO SAUCE:
1/2 cup (1 stick) unsalted butter
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
3 tablespoons amaretto
1/2 cup packed Dixte Crystals Light Brown Sugar
1/3 cup half & half

METHOD:

1.Prebeat oven to 325 F. Grease a 10-inch burndt pan with baking spray or butter and flour it Set aside.
2. In smail bow, whisk together milk.and vinegar. Set aside. In a medium boml, whisk together flour, baking
sods and
salt. Set aside.
3. In large boml of stand mixer, cream butter and sugar until tight and fluffy. Beat in eggs one at a time, then stir
in
vanilla and almond until well combined. Beat in flour mixture alternating with milk and amaretto
4. Pour batter into prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted
coimes
out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate
5. Amaretto Sauce: Combine the butter, brown sugar and graulated sugar in a small saucepan. Heat over medium
heat, stirring often, until smooth. Add the cream and amaretto and bring to a simmer. Simmer for 5 minutes
stirring often. Remove from heat and let cool for 10 minutes.
6. Serve pound cake warm drizzled with amaretto sauce.

SPONGE CHOCOLATE CAKE

INGREDIENTS:

2 eggs
130 g sugar
70 g vegetable oil
170 g flour
40 g cocoa
3 g baking soda
3 g baking powder
130 ml boiling water
30 g walnuts to grind
85 g dark chocolate
85 g hot cream

METHOD:

1. Beat the eggs with sugar and oil.

2. Separately, mix flour, cocoa, baking soda and yeast.
3. Add to the eggs and mix, finally add the boiling water.
4. Pour the mixture into the mold and bake at 170 ° -180
° for 40-50 minutes.
5. Melt the chocolate in the cream and add the chopped
walnuts.
6. Decorate the cake and serve.
7. Enjoy your Sponge chocolate cake.

HOW TO MAKE CITRUS MUFFIN

INGREDIENTS:

2 whole eggs
100 gr of flour 0
100 gr of potato starch
125 grams of granulated sugar
75 gr of corn oil
75 gr of citrus juice (1/2 lemon, 2 mandarins, 1 orange)
1/2 sachet of baking powder
grated citrus peel

ICING:
50 grams of powdered sugar
three tablespoons of citrus juice

METHODS:

Beat the eggs and add the sugar. Then add oil, citrus juice, yeast and zest. Finally add the flours and mix until
you have a creamy mixture. Pour the mixture into molds and bake at 356°F (180°) for 20 minutes.
Icing: mix the sugar and gradually mix the juice.
Brush the glaze over the muffins and serve.

Cheese Potato Bread Pockets: A Crispy, Cheesy Delight

Ingredients:

For the Potato Mixture:

• • 1 potato (approximately 180 grams)

• 1/4 teaspoon pepper powder (optional)

For the Bread Pockets:

• • 8 slices of white bread (crusts removed if desired)
  • Mozzarella cheese (quantity as desired)

• 1 egg
• 200 grams of bread crumbs

For Cooking:

• • Vegetable oil (for shallow frying)

Instructions:

1. Preparing the Potato Mixture:

1. 1. Cook the Potato: Start by peeling the potato and cutting it into smaller chunks. Boil the potato pieces in salted water until they are soft and tender, which should take about 10-15 minutes. Check with a fork; if it goes through easily, the potatoes are done.
   2. Mash the Potato: Drain the cooked potatoes and transfer them to a mixing bowl. Mash them until smooth, ensuring there are no lumps.

1. Season the Potato: For a bit of extra flavor, add 1/4 teaspoon of pepper powder to the mashed potato. Mix well to combine. This step is optional and can be skipped if you prefer a milder taste.

2. Assembling the Cheese Potato Bread:

1. 1. Prepare the Bread: Take 8 slices of white bread and remove the crusts if you prefer a softer, more even texture. This step is optional but can make the final product more uniform.
   2. Add the Filling: Place a small amount of the mashed potato mixture (about a tablespoon) in the center of each bread slice. Add a piece of mozzarella cheese on top of the potato. Adjust the cheese quantity to your liking—more cheese means a gooier, meltier center.

1. Seal the Bread: Carefully fold the bread over the filling, pressing the edges to seal them together. You can use a little water around the edges to help seal the bread if needed. Make sure the edges are tightly sealed so the cheese doesn’t escape during frying.

3. Coating and Frying:

1. 1. Prepare the Egg Wash: In a shallow bowl, beat 1 egg thoroughly. This will help the bread crumbs stick to the bread pockets.
   2. Prepare the Bread Crumbs: Place 200 grams of bread crumbs in another shallow bowl. You can use store-bought bread crumbs or make your own by pulsing stale bread in a food processor.

1. 1. Coat the Bread Pockets: Take each sealed bread piece and dip it into the beaten egg, making sure it’s fully coated. Then, roll it in the bread crumbs until evenly covered. This double coating ensures a crispy, golden crust.
   2. Heat the Oil: In a large skillet, heat enough vegetable oil over medium heat for shallow frying. Test the oil by dropping a small piece of bread crumb into it; if it sizzles and rises to the surface, the oil is ready.
   3. Fry the Bread Pockets: Carefully place the coated bread pockets in the hot oil. Fry them until golden brown and crispy on all sides, which should take about 2-3 minutes per side. Use tongs to turn them over gently to avoid breaking the seal.

1. Drain Excess Oil: Once fried, remove the bread pockets from the skillet and place them on a plate lined with paper towels to drain any excess oil.

4. Serving:

1. Serve Warm: These Cheese Potato Bread Pockets are best enjoyed warm when the mozzarella is still gooey and stretchy. Serve them with your favorite dipping sauces like marinara, ranch, or a spicy ketchup.

Enjoy your delicious Cheese Potato Bread Pockets!

Nutrition Facts (Per Serving, Estimated):

• • Calories: 250 kcal
  • Carbohydrates: 30g

• • Protein: 10g
  • Fat: 10g
  • Saturated Fat: 3g

• Fiber: 2g
• Sodium: 400mg

Tips for Making the Perfect Cheese Potato Bread Pockets:

• • Use Fresh Mozzarella for Extra Gooeyness: Fresh mozzarella cheese tends to melt better and provides a lovely, gooey center. However, you can use any type of melting cheese you prefer.
  • Don’t Overfill: Be cautious not to overfill the bread slices. Too much filling might cause the bread to break or the cheese to leak out during frying.

• Make Sure the Oil Is Hot Enough: Proper oil temperature is crucial for frying. If the oil is too cool, the bread pockets will absorb too much oil and become greasy. If it’s too hot, they might burn before the inside is heated through.