Best Food Recipes

Ingredients:

2 eggs, yolks and whites separated 

300gr / 10.5 oz. mascarpone cheese at room temperature 

1 x tbsp of sugar 

2 to 3 drops of vanilla extract or the contents of a vanilla pod 

Zest of an orange 

100ml / 3.5 oz. of cold strong black coffee 

80ml / 2.7 fl. oz. Vin Santo - Italian dessert wine

About 12 savoiardi, Italian Sponge finger biscuits

Sifted cocoa powder and some grated dark chocolate which contains 70% cocoa solids to decorate.

Preparation:

1. Whisk the egg whites with an electric whisk until they reach stiff peaks and set them aside. 

2. Add the Vin Santo to the coffee in a bowl and set aside. 

3. Mix the mascarpone, sugar, vanilla and egg yolks in a separate large bowl and whisk with the electric mixer until evenly combined. 

4. Fold the egg whites bit by bit into the mascarpone mix, adding half of the orange zest also. To do this use a metal spoon, the clean thin edge of the metal makes it easier to work everything together. The important thing is not to lose too much of the air in the egg whites that you have whisked in. 

5. Put a little of the cream mix in the bottom of your serving dish. 

6. Dip the biscuits in the coffee and wine mix, making sure that they take up the mixture but that they do not disintegrate. They will take up the liquid very quickly and easily as they are quite dry. 

7. Lay the biscuits out over the cream mixture in your serving bowl. 

8. Repeat until the mix is finished or your bowl if full. The last layer should be cream. 

9. Dust with cocoa powder, rest of the orange zest and grated or shaved dark chocolate. 

10. Cover the dessert and put it in the fridge. It needs some time, preferably overnight, but 5 to 6 hours is mostly good enough.

Ingredients:

2 cups white sugar

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

1 ½ teaspoons of baking soda

1 ½ teaspoons of baking powder

1 teaspoon of salt

2 eggs

1 cup of milk

½ cup of vegetable oil

2 ½ teaspoons vanilla extract

1 cup of boiling water

Directions:

preheat your oven to 350 degrees F, but if you think your oven may cook differently, then get an oven thermometer and check it out. This recipe also calls for 2 9-inch round cake pans. Grease and flour the cake pans.

The first thing I usually do is cream together the sugar and the oil. Then add in one egg and cream it together with the oil/sugar mix. Mix in the second egg and just cream them together until there are not any traces of egg left. Then add the vanilla and just mix a little.

Next, sift the baking soda, flour, baking powder, and cocoa powder together into a separate bowl and add the salt. Slowly pour dry ingredients to wet mixture. Then add the milk. After the ingredients are all added, beat on a low-medium speed for about 1 more minute. After this, slowly stir in the boiling water until combined.

Pour the batter into your two prepared pans. If you do want to measure, I would recommend you pour the batter into a cup measurer and then pour half of the batter from the measuring cup into the first cake pan and the rest into the other.

Put your cake into the oven at 350 degrees F for most ovens for 30 to 35 minutes. I usually do closer to 30, just so I don't over bake the cake.

At 30 minutes, I would check on the cake to see how done it is. My best way to do this is by inserting a tooth-pick and making sure it comes out clean.

When cooling your cake, I recommend you leave it in the pan and put the pan on a wire cooling rack for about 15-20 minutes. I take a butter knife and go around the edge of the cake before taking it out of the pan. Then, place a plate on the top of the cake and quickly flip the pan onto the plate and tap lightly to get the cake out of the pan. Let the cake cool for a while before trying to frost it or just eat it plain, because that is yummy too!. "Me i use flowers for decorations."

Ingredients:

2.5 cup flour (a cup is about 250 ml)

Tiny sprinkle of salt

1 cup butter

10-20 tbs cold water

Ingredients for the pie filling:

1 kg (about 2lbs) apples (tart ones are great, but any apples will do, no stress)

3/4 cup sugar

Just under 1/4 cup flour

1 tsp cinnamon

1/8 tsp ground cloves

1/8 cup water

2 tbs butter

Directions:

Start by cutting the butter into the salted flour (or use salted butter). I like using an ordinary fork to do this, till the butter bits are about pea-sized. Then add the water, fluffing and almost-stirring, until you can gather the dough into your hands and it sticks together. Separate in half.

Heat oven to 230º C (450º F).

Put half the dough on the covered board sprinkled with flour. Roll with socked rolling pin also sprinkled with flour. Roll evenly until it is large enough to fit into the bowl and go over the edges. Fold in half, then half again. Pick it up and put the middle of the pointy bit in the middle of the pie dish. Unfold carefully. Wet your fingers with water and smooth over the crust, repairing any cracks with watery fingers.

Put the remaining half of the dough on the board to be rolled later. This enables you to use the same container for the making of the filling; easier!

Chop the apples into quarters and slice them thinly. If the apples are soft, you can slice them more thickly. Add all the other filling ingredients except for the butter. Mix together and put on top of pie crust in the pan. Add pea-sized pieces of the butter on top.

Roll the other half of the pie crust, fold in quarters, and cover the pan with it, tucking the dough under the first crust layer with watery fingers.

Put in oven for 15 minutes. Then reduce heat to 175ºC (350ºF) and bake for about another 45 minutes. Pie is ready to come out of oven when either the top starts to leak sugary liquid or it is getting brown.

Serve with good company!

Ingredients:

¾ C flour 2 tsp pumpkin spice 

1 tsp baking powder 4 eggs (separated) 

1 C granulated sugar, divided 2/3 C canned pumpkin (no pumpkin pie filling) 

1 Tbspn Lemon Juice ½ C ground Pecans

Icing & Filling:

1 Pkg (8 oz) cream cheese - softened 

4 squares (1 oz each) white chocolate, melted 

1/3 C Carmel Ice Cream Topping 

6 C Thawed Frozen Whipped Topping 

Pecan halves

Preparation:

For the cake, preheat oven to 375 degrees; Line base of a 11 x 17 inch jelly roll pan with parchment paper, set aside.

In medium bowl, sift together the flour, pumpkin pie spice and the baking powder, then set aside.

In large bowl, beat egg yolks until frothy with an electric mixer. Add ½ C sugar, continue beating for 3-5 minutes. Add pumpkin and flour mixture; mix until well combined.

In a separate bowl, beat egg whites until frothy with electric mixer. Add lemon juice and continue beating for 2 minutes. Gradually add remaining ½ C sugar. Continue beating until soft peaks form.

Sprinkle ground pecans over egg whites; gently fold in. Fold Yolk mixture into egg white mixture. Spread evenly into previously prepared pan.

Bake for 20-25 minutes. Remove the cake from the oven. Very gently loosen the edges of cake from pan. Carefully turn cake onto cooling rack lined with a clean kitchen towel. Cool the cake for 3-5 minutes.

Carefully remove parchment paper.

Starting at the short edge, roll up cake with Kitchen towel. Transfer rolled cake to cooling rack; cool completely.

For the icing: 

In large bowl, beat cream cheese, melted chocolate and caramel topping with electric mixer. Gently stir in whipped topping. To fill cake, gently unroll cake. Spread about 1/3 of the icing evenly over surface. Gently re-roll cake (without towel). Trim off ends of roll using a serrated knife. Transfer to a serving platter. Using a spatula, ice the pumpkin roll, alternate rows of pecan halves and icing shells. Cover and refrigerate 2-3 hours or until ready to serve.

Ingredients:

24 oreo cookies

1/4 cup. tea melted butter

For the filling with orange flavor:

1 package jelly orange 100 g.

2 tsp orange extract

1/2 cup. tea orange juice

2 1/2 cups. tea cream

5 mandarin slices peeled seedless

For the topping chocolate ganache:

1 cup. tea cream complete

340 g. chocolate drops or chocolate couverture chocolate cut into small pieces

Preparation:

For the base:

Crush in the blender oreo cookies, add the melted butter and continue beating for a while or until fully incorporated butter. Lay the mixture evenly, pressing the base of a round pan with removable bottom base diameter of 20 cm. And refrigerate to cool.

Filling:

In a saucepan put the orange extract and 2/3 cup. water and cook over medium heat. Just boil pour the jelly, the download from the heat and stir well until completely dissolve the jelly beans.

Pour 1/2 cup. tea orange juice to top with ice-cold water that you left briefly in the freezer. Pour into the pan with the dissolved jelly and stir until it begins to slightly thicken the mixture. Leave it for a little aside to cool.

In a large bowl put 2 1/2 cups. tea cream. Pour into the prepared and jelly from the saucepan and beat with mixer for a few seconds to be incorporated. Cover with film the bowl and refrigerate for about 20 min to cool well and shake.

Clean mandarins, divide the slices of which remove the white fibers and their seeds. Remove the filling mixture from the refrigerator, pave half above the base and place on top of tangerine slices ""keep some for garnish"".

Over slices of mandarin pave and straighten the other half of the filling mixture and put the pan in the refrigerator for 30 min or until thickened and stabilized well filling.

Chocolate ganache:

Put in saucepan, over medium-high temperature, the cream just to boil remove from the heat. Stir in the chocolate drops and leave for 4 min without stirring them. After you hit the chocolate cream mixture with a avgogdarti to completely dissolve the chocolate and you have a smooth chocolate cream. Leave for a little aside to misokryosei.

Layer 1 cup. tea Ghanaian entire surface over the filling and refrigerate for about 20 min. Just come to room temperature the remaining ganache to put in a piping bag or pastry bag and decorate your cake with rosettes around and [as in the photo]. Decorate, optionally, with mandarin slices or chopped orange slices.

Ingredients:

2 ½ - 3 lb. Chicken cut into 6 pieces

1 Cup cream

3 Teaspoons curry powder

1 Onion chopped finely

1 Tin of mushroom soup

2 Tablespoons butter

1 Peeled apple chopped finely

Salt, pepper and paprika to taste

Method:

Melt the butter in a saucepan. Saute the onion, apple and curry powder in the butter until the onion is transparent.

Add the soup and the cream and heat it through without boiling. Salt the chicken to taste.

In a large, shallow ovenproof dish place the chicken in a single layer.

Sprinkle the chicken with the paprika.

Pour the sauce over the chicken. Bake uncovered for about 1 ½ hours until done.