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  • Donut Doughnuts: How to make them irresistible !

    Donut Doughnuts: How to make them irresistible !

    Donut Doughnuts: How to make them irresistible !

    Table of Contents

    ingredients:

    °140 g (1 cup) all-purpose flour
    °240 ml (1 cup) of water
    °3 eggs
    °75 g (half a cup) butter
    °a pinch of salt
    °Half a teaspoon of vanilla extract

    *Methods :

    1. Put the water and butter over medium heat and boil until the butter melts.
    2. Add salt and flour and mix with a spoon until a dough forms.
    3. Add the vanilla extract to the batter, then crack 3 eggs, one at a time, while working the batter with the hand mixer.
    4. Transfer the mixture to a piping bag and roll out 12 circles on parchment paper.
    5. Cook each donut in the preheated oil for 3-4 minutes or until golden brown on both sides.
    6. Enjoy !
  • Peach Puff Pastry Pouches

    Peach Puff Pastry Pouches

    Peach Puff Pastry Pouches

    Table of Contents

    Ingredients:

    1 egg
    3 tablespoons sugar
    2 tablespoons cornstarch
    8 grams vanilla sugar
    300 ml milk
    1 teaspoon butter
    Puff pastry sheets
    Peaches in syrup

    Instructions:

    Preheat the Oven:
    Preheat your oven to the temperature specified on the puff pastry package.
    Prepare the Cream Filling:
    In a saucepan, whisk together the egg, sugar, cornstarch, and vanilla sugar.
    Gradually add the milk while whisking continuously to avoid lumps.
    Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens.
    Remove the saucepan from the heat and stir in the butter until melted.
    Prepare the Puff Pastry:
    Roll out the puff pastry sheets and cut them into squares.
    Place a spoonful of the milk mixture onto each puff pastry square.
    Top the milk mixture with a slice of peach from the syrup.
    Assemble the Pouches:
    Fold the corners of the puff pastry squares over the peaches to create a pouch.
    Place the pastries on a baking sheet lined with parchment paper.
    Bake:
    Bake in the preheated oven for about 15-20 minutes, or until the pastries are golden brown.
    Serve:
    Remove from the oven and let cool slightly before serving.
    Serving Suggestions:
    Serve warm, dusted with powdered sugar or a drizzle of honey for extra sweetness.
    Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
    Cooking Tips:
    Ensure the cream mixture is thickened well to prevent it from leaking out of the pastry during baking.
    Use canned peaches in syrup for convenience, but fresh peaches can also be used.
  • SPONGY CAKE

    SPONGY CAKE

    SPONGY CAKE

    Table of Contents

    Ingredients:

    1 lemon yogurt of 120 gr
    1 glass of sunflower oil yogurt

    2 glasses of sugar yogurt
    3 cups of pastry flour yogurt
    3 eggs at room temperature
    15 grof impeller (Royal yeast type)

    Preparation: 
    1. We are preheating the oven to 200ºC, heat up and down.
    2. Prepare the yogurt cake dough in a large bowl or bowl, and for that, we start by adding the yogurt, the sunflower oil yogurt cups, the sugar yogurt cups and the three eggs. With the help of electric whisks, or with manual whisks if there is no other, we beat until the sugar is completely dissolved, which will be the ideal time to ensure that the eggs are perfectly beaten with the rest of the liquid ingredients.
    3. Now is the time to add the dry ingredients for the yogurt sponge cake batter: pastry flour and Royal yeast (or chemical booster). We do not add it as it is, but we sift it with the help of a strainer or a sieve.
    4. We beat again until we have a perfectly homogeneous mixture, all well integrated and without lumps.
    5. Pour the mixture into a cake mold previously smeared with oil and a thin layer of flour, so that it reaches a maximum of 3/4 parts of its height.
    6. We put the cake mold in the oven, central part, and lower the temperature to 180ºC. We schedule 45 minutes. After that time, we open the oven door and wait until it is cold to avoid a strong thermal contrast. We will wait for it to cool completely before eating it
  • Tasty Cauliflower Soup with Roasted Cauliflower Topping

    Tasty Cauliflower Soup with Roasted Cauliflower Topping

    Tasty Cauliflower Soup with Roasted Cauliflower Topping

    Table of Contents

    Ingredients:

    300g cauliflower, chopped (plus extra for roasting)
    1 onion, chopped
    2 carrots, chopped
    3 cups milk
    2 medium potatoes, peeled and chopped
    Salt, to taste
    Black pepper, to taste
    Thyme powder, to taste
    Olive oil (for roasting)

    Directions:

    1. Prepare the Vegetables:

    Chop the cauliflower, onion, carrots, and potatoes into small, even pieces for faster cooking.

    2. Sauté the Vegetables:

      • In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
      • Add the carrots and potatoes to the pot and cook for another 5 minutes, stirring occasionally.

    3. Add Cauliflower and Milk:

    • Add the 300g of chopped cauliflower to the pot, followed by the 3 cups of milk. Stir to combine.

    4. Season the Soup:

    • Season with salt, black pepper, and thyme powder to taste. Stir well.

    5. Cook the Soup:

      • Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20 minutes, or until the vegetables are tender.

    6. Roast the Cauliflower Topping:

      • While the soup is simmering, preheat your oven to 200°C (400°F).
      • Toss the extra cauliflower florets with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes, or until golden brown and crispy.
  • Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)

    Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)

    Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)

    Table of Contents

    Ingredients:

    Cookies (for the crust)
    Butter (melted, for the crust)
    White chocolate
    Cream cheese
    Vanilla extract
    Heavy cream

    Instructions:

    Prepare the Pan: Line the sides and the bottom of a 7-inch (18 cm) springform pan with parchment paper.
    Make the Crust: Crush cookies into fine crumbs using a food processor or a Ziploc bag. Add melted butter and mix until combined. Press the mixture into the bottom of the springform pan. Refrigerate while making the filling.
    Melt the White Chocolate: Melt the white chocolate over a water bath. Allow it to cool down slightly.
    Prepare the Filling: In a mixing bowl, add cream cheese and vanilla extract. Mix until everything is combined and smooth, ensuring
    Decorate: Before serving, decorate the top of the cheesecake with cookie crumbs or fresh fruits if desired.there are no lumps in the mixture.
    Whip the Heavy Cream: In a separate bowl, whip the heavy cream to medium peaks.
    Combine: Gradually fold the whipped cream into the cheesecake mixture until well combined.
    Fill the Pan: Pour the filling into the prepared pan over the crust. Smooth the top with a spatula.
    Chill: Refrigerate the cheesecake overnight to set.
  • The easiest cookie recipe! In 10 minutes! Tastes better than in the store! For tea in minutes

    The easiest cookie recipe! In 10 minutes! Tastes better than in the store! For tea in minutes

    The easiest cookie recipe! In 10 minutes! Tastes better than in the store! For tea in minutes

    Table of Contents

    Ingredients:

    320 grams flour
    100 grams powdered sugar
    80 ml vegetable oil
    120 grams butter, softened
    1 egg
    A pinch of vanilla
    A pinch of salt
    1 tsp baking powder
    1 tbsp cocoa powder
    Chocolate paste (for filling)

    Instructions:

    Preheat the Oven:
    Preheat your oven to 180°C (356°F).
    Mix Dry Ingredients:
    In a large bowl, sift together the flour, powdered sugar, salt, baking powder, and cocoa powder.
    Add Wet Ingredients:
    Add the vegetable oil, softened butter, egg, and a pinch of vanilla to the dry ingredients.
    Form the Dough:
    Mix everything together until a soft dough forms.
    Shape the Cookies:
    Take small portions of the dough and roll them into balls.
    Flatten each ball slightly and make a small indentation in the center with your thumb.
    Fill the indentation with a small amount of chocolate paste.
    Bake:
    Place the cookies on a baking sheet lined with parchment paper.
    Bake in the preheated oven for 10-12 minutes or until the edges are slightly golden.
    Cool and Serve:
    Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
    Enjoy these quick and easy cookies with a cup of tea or as a sweet treat any time of the day!
  • Classic Cream-Filled Eclairs

    Classic Cream-Filled Eclairs

    Classic Cream-Filled Eclairs

    Table of Contents

    Ingredients

    For the Cream Filling:
    2 eggs
    150 grams sugar
    70 grams cornstarch
    500 grams milk
    Vanillin (or 1 teaspoon vanilla extract)
    50 grams butter
    For the Choux Pastry:
    180 grams water
    90 grams butter
    A pinch of salt
    A pinch of sugar
    130 grams flour
    3-4 eggs
    For Garnish:
    Powdered sugar (optional)

    Directions

    Prepare the Cream Filling:
    In a mixing bowl, whisk together the 2 eggs and 150 grams of sugar until well combined.
    Add 70 grams of cornstarch and mix until smooth.
    In a saucepan, heat 500 grams of milk over medium heat until it starts to boil.
    Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
    Return the mixture to the saucepan and cook over medium heat, stirring continuously until the cream thickens.
    Remove from heat and add vanillin or vanilla extract, and 50 grams of butter. Stir until the butter is melted and fully incorporated.
    Allow the cream to cool completely before using.
    Prepare the Choux Pastry:
    Preheat your oven to 190°C (375°F).
    In a saucepan, combine 180 grams of water, 90 grams of butter, a pinch of salt, and a pinch of sugar. Heat until the butter melts and the mixture starts to boil.
    Remove from heat and immediately add 130 grams of flour. Stir vigorously until the mixture forms a smooth dough and pulls away from the sides of the pan.
    Return the pan to low heat and cook, stirring constantly, for 1-2 minutes until the dough starts to stick to the bottom of the pan.
    Transfer the dough to a mixing bowl and let it cool slightly.
    Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. The dough should be thick but fall slowly from a spoon
    .
    Shape and Bake the Eclairs:
    Transfer the choux pastry dough to a piping bag fitted with a large round tip.
    Pipe 10-12 cm long strips of dough onto a baking sheet lined with parchment paper, leaving space between each eclair.
    Bake in the preheated oven for 30 minutes, or until the eclairs are puffed and golden brown.
    Allow the eclairs to cool completely on a wire rack.
    Fill the Eclairs:
    Once the eclairs are cool, make a small cut on the side of each eclair or cut them in half lengthwise.
    Fill a piping bag with the cooled cream filling and pipe the cream into the eclairs.
    Garnish and Serve:
    Optionally, dust the filled eclairs with powdered sugar before serving.
    Serving Suggestions
    Serve the eclairs as a delightful dessert with a cup of coffee or tea.
    They make a perfect treat for special occasions, celebrations, or simply to indulge in a delicious pastry.
    Cooking Tips
    Ensure the cream filling is completely cooled before filling the eclairs to prevent it from melting.
    Bake the eclairs until they are golden brown and firm to avoid them collapsing when cooling.
    Nutritional Benefits
    High in protein from the eggs and milk.
    A delightful treat that can be enjoyed as part of a balanced diet.
    Dietary Information
    Contains gluten, dairy, and eggs.
    Storage Tips
    Store the filled eclairs in an airtight container in the refrigerator for up to 2 days.
    The unfilled choux pastry shells can be frozen for up to a month; thaw and fill before serving.
    Why You’ll Love This Recipe
    These eclairs are light, airy, and filled with a rich, creamy filling.
    They are perfect for impressing guests with a classic French pastry.
    The recipe is easy to follow, and the results are deliciously rewarding.
    Conclusion
    Enjoy making and eating these classic cream-filled eclairs. Their perfect combination of light choux pastry and rich vanilla cream will make them a favorite dessert in your household.
  • Soft Vanilla Milk Bread

    Soft Vanilla Milk Bread

    Soft Vanilla Milk Bread

    Table of Contents

    Ingredients

    • 230 ml lukewarm milk
    • 1/2 tbsp sugar
    • 8 g dried yeast
    • 1 egg
    • 8 g vanilla sugar
    • 1/2 tsp salt
    • 360 g flour
    • 31 g butter, softened
    • Icing sugar for dusting

    Directions

    • Activate Yeast: In a bowl, combine the lukewarm milk and sugar. Sprinkle the dried yeast over the milk mixture. Let it sit for about 5-10 minutes until it becomes frothy.
    • Mix Wet Ingredients: In a large mixing bowl, beat the egg and add the vanilla sugar. Pour in the yeast mixture and stir until well combined.
    • Combine Dry Ingredients: Add the flour and salt to the wet mixture. Mix until a dough forms.
    • Knead the Dough: Add the softened butter to the dough and knead until the dough is smooth and elastic. This should take about 5-7 minutes by hand or 3-4 minutes using a stand mixer with a dough hook.
    • First Rest: Cover the dough with a clean kitchen towel and let it rest in a warm place for 30 minutes, or until it has doubled in size.
    • Shape the Dough: Punch down the dough to release the air. Divide the dough into equal portions and shape them into balls or your desired shapes. Place them on a baking tray lined with parchment paper.
    • Second Rest: Cover the shaped dough with the towel again and let it rest for another 15 minutes.
    • Preheat Oven: Preheat your oven to 350°F (180°C).
    • Bake: Bake the dough in the preheated oven for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped.
    • Cool and Serve: Remove from the oven and let the bread cool on a wire rack. Dust with icing sugar before serving.

      Serving Suggestions

      • Enjoy this bread warm with a pat of butter or a drizzle of honey.
      • Serve with jam or fruit preserves for a delightful breakfast treat.
      • Pair with a hot cup of tea or coffee.

      Cooking Tips

      • Ensure the milk is lukewarm (about 100°F or 38°C) to activate the yeast properly.
      • If the dough is too sticky, add a little more flour, a tablespoon at a time, until the desired consistency is reached.
      • For a richer flavor, you can substitute the vanilla sugar with vanilla extract.

      Nutritional Benefits

      • Provides a good source of protein from the milk and egg.
      • Flour adds carbohydrates for energy.
      • Butter contributes to the soft texture and rich flavor.

      Dietary Information

      • This recipe contains gluten, dairy, and eggs.
      • Can be made dairy-free by using plant-based milk and butter alternatives.

      Storage

      • Store any leftover bread in an airtight container at room temperature for up to 2 days.
      • For longer storage, keep the bread in the refrigerator for up to 5 days, or freeze for up to 1 month. Thaw and warm before serving.

      Why You’ll Love This Recipe

      • This bread is incredibly soft and fluffy, with a subtle vanilla flavor.
      • It’s versatile and can be enjoyed on its own or with various toppings.
      • Easy to make with simple ingredients, perfect for both novice and experienced bakers.

      Conclusion

      Try this Soft Vanilla Milk Bread for a delicious homemade treat that the whole family will love. With its tender crumb and delightful flavor, it’s a perfect addition to your baking repertoire. Happy baking!

  • Pastry Cream Filled Donuts

    Pastry Cream Filled Donuts

    Pastry Cream Filled Donuts

    Table of Contents

    Ingredients

    • 8 g of unused yeast
    • 1 egg
    • 100 ml 1/2 holder of milk
    • 50 g 1/4 holder of butter (melted)
    • 40 g 1/4 glass of sugar FACEBOOK
    • Vanilla extract
    • 260 g 2 mugs of flour
    • 5 g 1 tsp of salt
    • Oil for frying
    • Sugar
    • Custard

    Instructions

    • In a bowl consolidate the yeast, drain and blend until the yeast is broken up. Consolidate the egg, mellowed butter, sugar, vanilla expel, flour, salt and blend all well together until a mix is made.
    • Let the mix rise for two hours.
    • After time has slipped by sprinkle the flour on the arranging surface and join the as of presently raised player.Work the hitter to create a ball, cover it with the cloth and let it rest for 15 minutes.
    • Spread the blend to start with with the hands and after that with a rolling follow on 1cm thickness. Make the shapes with the circular 4cm mold.
    • Transfer the buns into the warming plate secured with texture paper, cover with cling film and let them rise for 1 hour. Burn the buns into the hot oil until they are brilliant brown.Plunge each bun
    • into the sugar. Enter the doughnut on one side and fill it with the custard. Appreciate your scaled down arranged extraordinary cream filled brioche donuts.
  • Creamy Lemon-Butter Salmon over Spinach RiceFull Recipe:

    Creamy Lemon-Butter Salmon over Spinach RiceFull Recipe:

    Creamy Lemon-Butter Salmon over Spinach RiceFull Recipe:

    Table of Contents

    Ingredients:

    1 Salmon fillet
    Salt, to taste
    Black pepper, to taste
    2 tablespoons Vegetable oil
    1/2 Onion, chopped
    3 cloves Garlic, minced
    1 Lemon, sliced
    30 g Parmesan cheese, grated
    70-100 g Spinach
    2-3 tablespoons Olive oil
    25 g Butter
    100 ml Dry white wine
    200 ml 15-20% Cream
    1 Carrot, grated
    1 cup Rice
    Pinch of Turmeric
    2 cups Water

    Directions:

    Season the salmon fillet with salt and black pepper.
    Heat vegetable oil in a pan over medium-high heat. Fry the salmon for 1-2 minutes on each side. Set aside.
    In the same pan, sauté onion and garlic until softened.
    Add lemon slices, grated Parmesan, and spinach. Cook until spinach is wilted.
    Stir in olive oil, butter, wine, and cream. Season again with salt and pepper.
    Cover and simmer for 7-15 minutes, until the salmon is tender.
    In a separate pan, sauté carrot and onion. Add rice, turmeric, and water. Cook until rice is tender.
    Serve the salmon over the creamy spinach rice.
    Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Kcal: 650 kcal | Servings: 2 servings

    Why You’ll Love This Recipe
    Health Benefits: Salmon is a great source of high-quality protein and omega-3 fatty acids, which are excellent for heart health. Spinach adds fiber, iron, and vitamins A and C to the dish, boosting its nutritional value.
    Ease of Preparation: Despite its gourmet appeal, this recipe is straightforward and can be prepared in under an hour. It’s perfect for both busy weeknights and relaxed weekend dinners.
    Versatility: This recipe can be easily adapted to suit various dietary needs. It can be made gluten-free by ensuring the white wine and cream are gluten-free, and it can be made dairy-free by substituting the butter and cream with suitable alternatives.

    Cooking Tips
    Choosing the Right Ingredients: Opt for fresh, wild-caught salmon for the best flavor and texture. When selecting spinach, choose fresh, vibrant leaves. If fresh spinach isn’t available, frozen spinach can be a convenient substitute.

    Cooking Tips
    Choosing the Right Ingredients: Opt for fresh, wild-caught salmon for the best flavor and texture. When selecting spinach, choose fresh, vibrant leaves. If fresh spinach isn’t available, frozen spinach can be a convenient substitute.

     

  • dessert in 10 minutes, a real lightning recipe

    dessert in 10 minutes, a real lightning recipe

    dessert in 10 minutes, a real lightning recipe

    Table of Contents

    Everyone is obsessed with biscoff and this no-bake biscoff layered cheesecake cup
    Easy 6-Ingredient Dessert Cups

    Ingredients:

    Lotus Biscoff Cookies: 7 oz for crumbs, 5 for garnish
    Milk: 1 ¾ cups
    Custard Powder: 1 ½ tablespoons
    Sugar: 2 tablespoons total
    Whipping Cream: 1 ¾ cups
    Vanilla Powder/Essence: A pinch

    Instructions:

    Prepare the Crumbs: Grind the Lotus Biscoff cookies in a food processor until fine.
    Mix the Custard: In a bowl, combine ¼ cup of milk with the custard powder, whisking until smooth.
    Cook the Custard: In a pan, heat the remaining milk with the sugar. Gradually add the custard mixture, whisking constantly until it thickens. Remove from heat and allow to cool.
    Whip the Cream: In a separate bowl, whip the cream, remaining sugar, and vanilla until stiff peaks form.
    Assemble the Cups: In 5 glasses, layer the cookie crumbs, custard, and whipped cream.
    Garnish and Serve: Top each dessert cup with a Biscoff cookie and additional crumbs. Enjoy!

    Tips:

    Substitutions: Regular biscuits can replace Lotus Biscoff cookies.
    Make-Ahead: Prepare the components in advance and assemble just before serving.
    Storage: Store any leftover cups in the fridge for up to 24 hours (note that the texture may change).
    Vanilla Variations: Substitute vanilla extract for vanilla powder or essence.
    Toppings: Enhance with chocolate shavings, caramel sauce, or your favorite fruits.

  • Simple Italian Cake with 12 Tablespoons

    Simple Italian Cake with 12 Tablespoons

    Simple Italian Cake with 12 Tablespoons

    Table of Contents

    Ingredients:
    3 eggs
    12 tablespoons of sugar
    12 tablespoons of oil
    12 tablespoons of milk
    12 tablespoons of flour
    Zest and juice of half a lemon
    11g baking powder
    20cm cake pan

    Instructions:

    Preheat your oven to 180°C (356°F).
    In a mixing bowl, crack open 3 eggs.
    Add 12 tablespoons of sugar to the eggs.
    Mix the eggs and sugar together until they are well combined and have a creamy consistency.
    Pour in 12 tablespoons of oil and mix it into the egg and sugar mixture.
    Add 12 tablespoons of milk to the mixture and continue mixing.
    Sift in 12 tablespoons of flour gradually while stirring to avoid lumps.
    Zest and juice half a lemon and add them to the batter for a lovely citrus flavor.
    Finally, add 11g of baking powder and mix it in thoroughly.
    Grease a 20cm cake pan and pour the batter into it.
    Bake in the preheated oven at 180°C (356°F) for approximately 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
    Once the cake is done, remove it from the oven and let it cool.
    You can optionally dust the top with powdered sugar or add a lemon glaze for extra flavor.
    Slice and enjoy your simple and delicious Italian Cake with 12 Tablespoons!
  • Crispy Chicken Fillets with Herbed Potatoes and Cucumber

    Crispy Chicken Fillets with Herbed Potatoes and Cucumber

    Crispy Chicken Fillets with Herbed Potatoes and Cucumber

    Table of Contents

    Ingredients:

    3 eggs
    2 teaspoons salt (divided)
    1/2 teaspoon black pepper
    40g mayonnaise
    30g parsley, finely chopped
    100g mozzarella cheese, shredded
    2 chicken fillets
    100g flour
    600g potatoes, peeled and diced
    1 teaspoon sweet paprika
    1 teaspoon dried garlic
    20 ml olive oil
    25 ml vegetable oil
    1 cucumber, sliced

    Directions:

    Prepare Chicken Fillets:
    Season the chicken fillets with 1 teaspoon of salt and black pepper.
    Coat each fillet in flour, dip them in beaten eggs, then cover with shredded mozzarella cheese. Set aside.

    Season Potatoes:
    In a bowl, combine the diced potatoes, 1 teaspoon of salt, sweet paprika, and dried garlic.
    Drizzle with olive oil and toss until the potatoes are well coated.

    Cook Chicken Fillets:
    Heat the vegetable oil in a frying pan over medium heat.
    Fry the chicken fillets until golden and cooked through, about 4-5 minutes per side.

    Cook Potatoes:
    In a separate pan, fry the seasoned potatoes until crispy, about 8-10 minutes.

    Serve:
    Serve the crispy chicken fillets with herbed potatoes.
    Add a side of sliced cucumber for freshness.
    Garnish with finely chopped parsley and a dollop of mayonnaise for extra flavor.

    Serving Suggestions:
    With a Fresh Salad: Pair the dish with a mixed green salad drizzled with a light vinaigrette.
    With a Dipping Sauce: Serve with a side of garlic aioli or honey mustard for dipping.

    As a Sandwich: Slice the chicken fillets and serve in a sandwich or wrap with the cucumbers and some fresh lettuce.

    Cooking Tips:
    Cheese Coating: Press the shredded mozzarella firmly onto the chicken fillets to ensure it sticks well during frying.
    Even Cooking: Cut the potatoes into uniform pieces to ensure they cook evenly.
    Crispy Potatoes: For extra crispy potatoes, make sure not to overcrowd the pan during frying.

  • ORIGINAL BAGUETTE BREAD

    ORIGINAL BAGUETTE BREAD

    ORIGINAL BAGUETTE BREAD 

    Table of Contents

    Ingredients:

    500 g of common wheat flour
    330 ml of water
    5 g dry baker’s yeast or 15 g fresh yeast
    10g of salt

    Preparation:

    1. Start by mixing the water with the yeast in a bowl. I recommend that the water be lukewarm, so the yeast will dissolve sooner and better.
    2. Once this is done, mix the flour with the salt and add it to the water. You must knead it well for a few minutes. To know when it is is when the dough is smooth and does not stick to the hands easily. At first something may stick to you but you’ll see how later it won’t.
    3. After the first kneading you must cover the dough with film and put it in the fridge for an hour. During this time the dough will rest and will be ready to work with.
    4. After resting, cut four equal balls and form the elongated bars. Put them on a baking tray separated from each other and make two superficial cuts in each one. Before baking let them ferment for about 30 minutes or so.
    5. When they have grown they will have the definitive baguette shape. If they are too fat, stretch the dough more with a little flour.
    6. Finally, put them in the preheated oven at 180ºC for 15 minutes and you will have them ready.
    A piece of advice is that before putting them in, spray a little water on top so that it does not make the crust so quickly and you get that bakery result. If you don’t have a spray bottle, you can also wet your fingertips and gently brush them over the bread before baking.
  • Hearty Chicken and Ham Pie with Hot Water Crust Pastry

    Hearty Chicken and Ham Pie with Hot Water Crust Pastry

    Hearty Chicken and Ham Pie with Hot Water Crust Pastry

    Table of Contents

    Ingredients:
    For the Hot Water Crust Pastry:

    Water, as needed for dough
    Salt, to taste
    Butter and lard (or solid vegetable fat as a substitute for lard)
    Flour, as required
    For the Filling:

    ½ kg chicken mince
    1/4 cup chopped onion
    ½ tsp black pepper powder
    1 tsp crushed red chili
    1 tsp salt (or to taste)
    ½ tsp garam masala powder
    ½ tbsp olive oil
    2 tbsp chopped fresh coriander
    Butter, for cooking
    Diced ham, quantity as desired
    Sliced mushrooms, as needed (chestnut or button mushrooms recommended)
    Flour, for thickening
    Chicken stock, as needed
    Double or heavy cream
    Chopped parsley, for garnish
    Egg for egg wash

    Directions:

    Prepare the Pastry:
    In a pan, heat water and dissolve salt. Add butter and lard, allowing them to melt completely.
    Mix salt with flour and make a well in the center. Pour in the hot liquid and mix using a wooden spoon handle until combined.
    Knead lightly on a bench until smooth, then wrap in biodegradable cling film and refrigerate for at least two hours.

    Make the Filling:
    In a pan, melt butter and sauté chicken mince until it starts to color. Add onions, black pepper, red chili, salt, and garam masala.
    Add mushrooms and cook until they release their moisture. Stir in flour to coat everything well.
    Pour in chicken stock and double cream. Add diced ham and let the mixture simmer until thickened. Adjust seasoning.
    Mix in chopped parsley and remove from heat. Allow to cool completely before assembling the pie.

    Assemble and Bake the Pie:
    Preheat the oven to 170°C (340°F).
    Roll out the pastry to the desired thickness. Line pie tins with pastry, add the filling, and cover with a pastry lid. Seal the edges and apply egg wash.
    Cut vents in the pie tops. Bake in the preheated oven for about 40 minutes or until the pastry is golden and crisp.

    Serving:
    Let the pies settle for a few minutes after baking. Serve warm with a side of mushy peas, chips, or a light chicken gravy.

    Serving Suggestions:
    Pair with steamed vegetables for a complete meal.
    Serve with a fresh green salad for a lighter option.
    Enjoy with a glass of your favorite white wine or a cold beer.

    Cooking Tips:
    Ensure the filling is completely cooled before assembling to prevent the pastry from becoming soggy.
    Use a sharp knife to cut vents in the pie tops to allow steam to escape during baking.
    For extra flavor, add a pinch of thyme or rosemary to the filling.

    Nutritional Benefits:
    High in protein from the chicken and ham.
    Provides essential vitamins and minerals from the fresh vegetables.
    Rich in calcium and healthy fats from the double cream.

    Dietary Information:
    Gluten-Free: Use gluten-free flour for the pastry and ensure other ingredients are gluten-free.
    Can be made dairy-free by using plant-based butter and cream alternatives.