Scones
INGREDIENTS: •
225g/8oz self-raising flour
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pinch of salt
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55g/2oz butter
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25g/1oz caster sugar
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150ml/5fl oz milk
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1 free-range egg, beaten, to glaze (alternatively use a little milk)
PREPARATION: 1. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet. 2. Mix together the flour and salt and rub in the butter. 3. Stir in the sugar and then the milk to get a soft dough. 4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up. 5. Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden. 6. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.
APPLE PIE
INGREDIENTS
CRUST •
2 1/2 cups King Arthur Unbleached AllPurpose Flour
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3/4 Teaspoon salt
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1/3 Cup vegetable shortening
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8 tablespoons (1/2 cup) cold unsalted butter
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7 To 10 tablespoons ice water
FILLING: •
8 Cups peeled, cored, sliced apples
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2 tablespoons lemon juice
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3/4 Cup sugar
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2 tablespoons King Arthur Unbleached All-Purpose Flour
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2 tablespoons cornstarch or Instant ClearJel
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1/4 Teaspoon salt
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1 teaspoon cinnamon*
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1/4 Teaspoon nutmeg*
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1/4 Teaspoon allspice*
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1/4 cup boiled cider or undiluted apple juice concentrate
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2 teaspoons vanilla extract, optional
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2 tablespoons butter, diced in small pieces
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*Substitute 1 1/2 teaspoons apple pie spice, if desired.
INSTRUCTIONS To make the crust: In a medium bowl, whisk together the flour and salt. Work in the shortening until the mixture is evenly crumbly. Dice the butter into 1/2" pieces and cut into the mixture until you have flakes of butter the size of a dime. Add the water 2 tablespoons at a time, mixing with a fork as you sprinkle the water into the dough. When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper. It's OK if there are some dry spots in the pile. Use a spray bottle of water to lightly spritz these places; that way you'll add just enough water to bring the dough together without creating a wet spot. Fold the dough over on itself three or four times to bring it together, then divide it into two pieces, one about twice as large as the other. The larger piece will be the bottom crust; the smaller piece, the top crust. Pat each piece of dough into a disk about 3/4" thick. Roll each disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes before rolling. Preheat the oven to 425°F. Lightly grease a 9" pie pan that's at least 2" deep. This will make serving the pie easier after it's baked. To make the filling: Combine the sliced apples and lemon juice in a large mixing bowl. In a small bowl, whisk together the sugar, flour, cornstarch, salt, and spices. Sprinkle the mixture over the apples and stir to coat them. Stir in the boiled cider (or apple juice concentrate) and the vanilla, if you choose to use it. Roll the larger piece of pastry into a 13" circle. Transfer it to the prepared pan and trim the edges so they overlap the rim of the pan by an inch all the way around. Spoon the apple filling into the pan. Dot the top with the diced butter. Roll out the remaining pastry to an 11" circle. Carefully place the pastry over the apples. Bring the overhanging bottom crust up and over the top crust, pinching to seal the two and making a decorative crimp. Prick the crust all over with a fork, to allow steam to escape. Or cut decorative vent holes, if desired. Alternatively, you can weave a lattice. For extra crunch and shine, brush the top crust with milk (or an egg white beaten with 1 tablespoon of water), and sprinkle with coarse sugar. Crimp the edges of the pie, then place it in the refrigerator for 10 minutes to firm up the crust while the oven finishes heating. Place the pie on a parchment-lined baking sheet. Bake the pie for 20 minutes, then reduce the oven temperature to 375°F and bake for 40 minutes more, until you see the filling bubbling inside the pie (and perhaps dripping onto the parchment). Check the pie after half an hour of baking
time and cover the edges with foil or a pie shield to keep them from browning too quickly, if necessary. When the pie is done — you should see the filling bubbling vigorously, either around the edges, or via any decorative vents — remove it from the oven. Cool the pie completely before slicing — really. Cutting any fruit pie that's still warm is a messy business. The filling continues to thicken as the pie cools, and if you cut it too soon it will run out all over the place. It's better to bake the pie in advance, cool it completely, then warm each slice as needed after it's been cut. Store any leftover pie, lightly covered, at room temperature for several days. Freeze for longer storage.
Desserts
Baba de Camelo Recipe
INGREDIENTS:
6 eggs 1 can condensed milk (or, for cheaters, cooked condensed milk) Optional: grated or finely sliced almonds INSTRUCTIONS: To start, cook the condensed milk (in the can) in a pressure cooker for about 40 minutes or in a pot of water for 2-3 hours. I found some great step-by-step instructions on how to do this here. Alternatively, you can cheat a little by using a pre-cooked can of condensed milk. However, there’s definitely a difference in flavor when you cook the condensed milk yourself, so make the extra effort if you can.
Chocolate Mousse
Ingredients For the chocolate mousse •
170g/6oz good-quality dark chocolate, minimum 60 per cent cocoa solids, roughly chopped (dairy free, if necessary)
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7 free-range egg whites (use pasteurised egg white in a carton if you have any concerns about raw egg)
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¼ tsp lemon juice
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40g/1½oz caster sugar
PREPARATION Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water). Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilise the egg whites, make them easier to work with and help to prevent over-whisking. Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage - the egg whites will start to collapse and separate into dry froth and runny liquid, and you'll lose all the air that you've whisked in. When the chocolate has melted, remove the bowl from the heat. Whisk onethird of the egg whites into the hot chocolate quickly and vigorously, until thick and well combined - if you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate.
Don't overmix at this stage as you'll knock out the air bubbles and the mousse will be dense. Spoon the mousse mixture into four Martini glasses. Chill in the fridge for 2-3 hours, or until set. Alternatively, use the mousse to make a hot chocolate soup. Preheat the oven to 180C/350F/Gas 4. Divide the mousse among four small ovenproof pudding bowls or ramekins. Place the pudding bowls into the oven and bake the chocolate mousses for 3-5 minutes, or until puffed slightly and warmed through.
Cakes
VANILLA CAKE
INGREDIENTS:
125g Butter 125g Caster Sugar 125g Self Raising Flour 1tsp Baking Powder 2 eggs, beaten 3 1tsp Vanilla Essence INSTRUCTIONS: Preheat the oven to 195C/fan 175C/gas 3.5 Cream the butter and sugar together until it becomes a pale yellow/white colour. Sift in the flour and baking powder. Then add the eggs and vanilla essence. Fold together until it is all combined. Place the mixture in to greased tins or cupcake cases. Bake in the oven for 15-20 minutes until golden brown and springs back when gently pressed. Once baked leave to cool for 30 minutes
VANILLA CAKE
• • • • • • • •
3 eggs 4 tablespoons margarine butter 2 cups sugar 3 cups (tea) wheat flour 1 cup milk 1 tablespoon baking powder 1 tablespoon vanilla
PREPARATION In a bowl add the eggs, margarine / butter and sugar and beat well, until a cream is homogeneous. Add the wheat flour gradually, beating well, intercalating with the milk. Add the vanilla and stir well. Finally, add the yeast and stir gently. Bake in preheated oven in a greased and floured form (the shape I usually use is a hole in the middle, 26 cm), for 40 minutes at 180 / 200ºC.
Carrot cake
Ingredients Pasta: 1/2 cup of oil
3 medium grated carrots 4 eggs 2 cups sugar 2 and 1/2 cups wheat flour 1 table poon baking powder
Roof: 1 tablespoon butter 3 tablespoons of chocolate powder 1 cup sugar 1 cup milk
Method of preparation Pasta: In a blender, add the carrot, eggs and oil and mix. Add the sugar and beat again for 5 minutes. In a blender put the wheat flour and then mix. Bake in a preheated oven at 180 ยบ for approximately 40 minutes.
Roof:
Pour butter, chocolate powder, sugar and milk into a bowl, then mix. Bring the mixture to the heat and continue mixing until creamy, then pour the syrup over the cake.
Meat and Fish
Tuna lasagna
INGREDIENTS ● ● ● ● ● ● ● ● ● ● ● ● ●
400 g canned tuna 1 carrot 1 courgette 1 French garlic 1 medium onion 120 g grated cheese 2 dl bechamel 1 packet of lasagna leaves 1 small can of peeled tomato 2 tablespoons olive oil 1 bouquet chopped parsley oregano and piripiri Salt and pepper
PREPARATION INSTRUCTIONS 1.
2.
3.
Wash and peel the onion and chop it. Drain the tuna. Bring to a boil with the olive oil, add the onion, the chopped peeled tomatoes and cook on a low heat. Add the tuna and wrap well, bring to a boil and season with salt, pepper, potatoes and chopped parsley. Peel and wash the carrot and zucchini, wash and arrange the French leek, grate the carrot, cut the courgette in half-moons and the French garlic thinly sliced. Brush a tablespoon of olive oil and saute the vegetables, season with salt and pepper and set aside. In a dish or pyrex, place a layer of the tuna mixture on top of a lasagna sheet and then a layer of vegetables, repeat the layers until the ingredients are finished, the last layer should be tuna. Pour over the béchamel sauce, sprinkle with cheese and oregano and bake in preheated oven at 180ºC for 25 minutes.
Simple, Perfect Chili
Ingredients •
2 pounds ground beef
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2 cloves garlic, chopped
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One 8-ounce can tomato sauce
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2 tablespoons chilli powder
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1 teaspoon ground cumin
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1 teaspoon ground oregano
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1 teaspoon salt
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1/4 teaspoon cayenne pepper
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1/4 cup masa harina
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One 15-ounce can kidney beans, drained and rinsed
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One 15-ounce can pinto beans, drained and rinsed
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Shredded Cheddar, for serving
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Chopped onions, for serving
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Tortilla chips, for serving
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Lime wedges, for serving
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•
Method Serves: 6 to 8 servings Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed. After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
Recipe of steak with chocolate
Ingridients: • • • • •
2 packages of cream 4 steaks 4 tbsp of chocolate powder Pre-fried potatoes Oil
Preparation: 1. First put the potatoes frying 2. You put a bit of butter in a frying pan and cook the steak. 3. After the steaks are cooked you have to put the cream, the powder and a pinch of salt and you mix everything. very carefully 4. Then you turn of the heat, take out the potatoes and dry them. 5. Put the potatoes in the bottom of a plate and the mix above.
And it´s done!
Drinks
Strawberry Lemonade
INGREDIENTS
•
1/2 lb. strawberries (1 1/2 cups), trimmed and halved
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1 1/2 cups fresh lemon juice (from about 5 lemons)
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1 to 1 1/2 cups sugar
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3 Cups cold water
PREPARATION: Purée strawberries with 2 tablespoons lemon juice in a blender until smooth, then force through a fine sieve into a bowl to remove seeds. Stir together strawberry purée, remaining lemon juice, 1 cup sugar, and water in a large pitcher until sugar is dissolved. Taste, then add more sugar if desired. Serve over ice. Cooks' note: ·Lemonade can be made 2 days ahead and chilled covered.
Lemonade Recipe
INGREDIENTS: • • •
1-1/4 Cups sugar (granulares) 6 Cups water (cold, divided) 5-8 lemons
PREPARATION: Combine sugar and 1 cup of the water in a medium (2- or 3-quart) saucepan. Bring to a boil over medium heat. Stir until all the sugar is dissolved. Remove from heat and cool to room temperature. Refrigerate this mixture (simple syrup) while you make the rest of the lemonade. Juice the lemons over a strainer, until you have 1 cup of fresh lemon juice. Add the lemon juice to the remaining 5 cups of cold water. Stir in the refrigerated simple syrup (sugar and water mixture). Garnish with lemon slices or fresh mint, if desired.