The Best Mexican Pizza

June 12, 2016

 

 



































The Best Mexican Pizza
Ingredients
  • Homemade pizza dough
  • Homemade your favorite pizza sauce
  • 200g of Lamb meat
  • 200g grated cheddar cheese
  • 1tbsp of butter
  • 100g pitted black olives
  • 1green bell pepper
  • 1 small green chili
  • 1 yellow onion
  • Thyme
  • olive oil
  • salt and black pepper
Directions
  • After that your pizza dough has risen, shape it like in the photos in your working area. Drizzle some olive oil on the pizza dough and put a little bit of your pizza sauce on top and cover every inch of it with the sauce.
  • Pre-cook your lamb meat with a pinch of salt and black pepper and a tbsp of butter, and put it on top of the sauce.
  • Then add your pitted black olives along with your grated cheddar cheese, the onion rings, the chopped green bell pepper and the diced green chili.
  • Now to the pre-heated oven at 220C° for 15 minutes or until you see that the dough is cooked perfectly and browned on the edges.

The Perfect Stuffed Rabbit - Italian Recipe

June 07, 2016

 






The Perfect Stuffed Rabbit - Italian Recipe
Ingredients
  • 1 deboned rabbit
  • rabbit's liver and heart
  • 100g of ground beef
  • 2 carrots
  • 1 chopped onion
  • 2 gloves of garlic
  • salt and black pepper
  • rosemary
  • Chilies 
  • thyme
  • parsley
  • olive oil
  • lemon juice
Directions
  • On a chopping board you chop the herbs, the garlic and the liver+ heart finely, then you mix with the cooked ground beef, mix everything together until well combined.
  • Put some salt and black pepper on your deboned rabbit and drizzle with a little of lemon juice, then you put all the mixture inside the rabbit and you roll it carefully, then you string it! and you give it some pinch of salt on top.
  • In a hot sauce pan put some olive oil and sear the rabbit on each side and you take it out, let it rest. In the meantime you cook your chopped onion and the diced carrots for 5 minutes, then you bring back the rabbit, put on top of it some red hot chilies and some rosemary with thyme, and let it slow cook for 45minutes. And Voila! buon appetito :D


Chocolate Thumbprint Cookies With Caramel

June 02, 2016





































Chocolate Thumbprint Cookies With Caramel
Ingredients
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg, yolk and white separated
  • 1 1/2 tsp vanilla extract
  • 2 Tbsp milk
  • 1 1/4 cups finely chopped nuts
  • 1 pot of Nestlé Caramel
  • 2 1/2 Tbsp heavy cream
  • Flaky or coarse sea salt
  • 1 pack of your favorite 70% chocolate
Directions
  • In a mixing bowl, whisk together flour, cocoa powder and salt, set aside. Whip butter, granulated sugar until slightly pale and fluffy, about 2 minutes. Mix in egg yolk (set egg white aside in a bowl in refrigerator) and vanilla extract. Blend in milk. slowly add in dry ingredients and mix just until combined. Shape dough into a ball and drop onto a sheet of plastic wrap, flatten dough into a 6-inch disk then wrap with plastic wrap and chill 45 minutes, until slightly firm.
  • Preheat oven to 350 degrees. Remove egg white from refrigerator and whisk vigorously until frothy. Place finely chopped nuts in a bowl. Shape dough into 1-inch balls (18 grams each) then shape into balls, drop into egg white and roll to evenly coat the lift and allow excess egg white to run off and immediately place in bowl with chopped nuts and roll to evenly coat. Transfer to parchment paper lined baking sheets and make a deep indentation with thumb in the center of each dough ball. Bake in preheated oven until set, about 10 - 12 minutes. Remove from oven then using the bottom of a rounded teaspoon, gently press down on existing indentation. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
  • For the topping:
  • Melt your caramel and then Spoon caramel into indentation in cookies.
  • melt your chocolate in a water bath with stirring until melted and smooth. Pour into a piping bag  and cut tip of corner. Drizzle over cookies. Enjoy!

Ferrero Rocher Cake ( Birthday Edition )

May 31, 2016






































Ferrero Rocher Cake ( Birthday Edition )
Ingredients
  • For Cake Layers:
    1 3/4 cup (300g) bittersweet chocolate chips
    1/2 cup (150g) Nutella or other hazelnut-chocolate spread
    1 cup (150g) hazelnuts
    1/4 cup (31g) confectioner's sugar
    1/4 cup (30g) unsweetened cocoa powder
    1/4 cup (31g) all-purpose flour
    2 teaspoons (8g) baking powder
    1/8 teaspoon salt
    1 cup (226g) butter, softened at room temperature
    1/2 cup (100g) white granulated sugar
    7 eggs, separated

  • For Nutella Frosting:
    2 cups (450g) butter; softened at room temperature
    1 cup (300g) Nutella
    1/4 teaspoon salt (optional)
    2 cups (250g) confectioner's sugar
     
  • Other ingredients:
    crunchy wafer or waffle cookies, crushed
    Ferrero Rocher candies and hazelnuts for garnish
Directions
    1. Preheat oven to 350F and line 2, 8-inch cake pans with parchment paper and spray down sides with non-stick spray.
    2. Melt chocolate chips in a microwave or double boiler. While chocolate is still hot, add Nutella and whisk until smooth.
    3. Place hazelnuts, flour, cocoa powder, baking powder, salt and confectioner’s sugar into food processor and pulse until fine flour forms. Set flour aside.
    4. Next, place sugar and butter into a mixer bowl and whisk on high speed until light and fluffy. Add egg yolks; mix until well combined. Fold in the chocolate and Nutella mixture, followed by hazelnut flour.
    5. Transfer chocolate batter into a separate bowl and clean mixer bowl very well. Place egg whites into a clean mixer bowl and whisk until stiff peaks form. Gently fold in the prepared cake batter into egg whites, being careful not to flatten the egg whites. Fold gently until uniform batter forms.
    6. Pour batter into prepared cake pans and bake in preheated oven, until toothpick inserted into the center comes out clean, about 35-40 minutes. Remove cakes from pans and let cool completely on wire racks. Cake layers will be fragile; handle carefully. Once completely cooled, split the layers in half, forming 4 layers total.
    7. For frosting, place softened butter and Nutella into a mixer and whisk until light and fluffy. Gradually add the confectioner's sugar until frosting is thick and fluffy. Can add a pinch of salt for flavor.
    8. To assemble cake, top with frosting and crushed cookies between each layer. Frost sides and top; garnish top with candy, hazelnuts and/or cookies.
    9. Keep Ferrero Rocher cake refrigerated. When getting ready to serve, remove cake about 1 hour before serving to allow buttercream to soften.

Chocolate Thumbprint Cookies With Caramel " St, Valentine EDITION "

May 31, 2016




Chocolate Thumbprint Cookies With Caramel " St, Valentine EDITION "
Ingredients
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg, yolk and white separated
  • 1 1/2 tsp vanilla extract
  • 2 Tbsp milk
  • 1 1/4 cups finely chopped nuts
  • 1 pot of Nestlé Caramel
  • 2 1/2 Tbsp heavy cream
  • Flaky or coarse sea salt
  • 1 pack of your favorite 70% chocolate
Directions
  • In a mixing bowl, whisk together flour, cocoa powder and salt, set aside. Whip butter, granulated sugar until slightly pale and fluffy, about 2 minutes. Mix in egg yolk (set egg white aside in a bowl in refrigerator) and vanilla extract. Blend in milk. slowly add in dry ingredients and mix just until combined. Shape dough into a ball and drop onto a sheet of plastic wrap, flatten dough into a 6-inch disk then wrap with plastic wrap and chill 45 minutes, until slightly firm.
  • Preheat oven to 350 degrees. Remove egg white from refrigerator and whisk vigorously until frothy. Place finely chopped nuts in a bowl. Shape dough into 1-inch balls (18 grams each) then shape into hearts, drop into egg white and roll to evenly coat the lift and allow excess egg white to run off and immediately place in bowl with chopped nuts and roll to evenly coat. Transfer to parchment paper lined baking sheets and make a deep indentation with thumb in the center of each dough ball. Bake in preheated oven until set, about 10 - 12 minutes. Remove from oven then using the bottom of a rounded teaspoon, gently press down on existing indentation. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
  • For the topping:
  • Melt your caramel and then Spoon caramel into indentation in cookies.
  • melt your chocolate in a water bath with stirring until melted and smooth. Pour into a piping bag  and cut tip of corner. Drizzle over cookies. Enjoy!

Tagliatelle Arrabiata With Grilled Tomatoes

May 30, 2016






































Tagliatelle Arrabiata With Grilled Tomatoes
Ingredients
  • 1 Pack of pasta of your choice
  • Handful of red chilies
  • 2 Grilled Tomatoes
  • 1 tbsp of thyme 
  • 2 Tbsp of olive oil
  • salt and black pepper to taste
  • Grated Parmesan Cheese
  • parsley
Directions
  • In your food processor put the tomatoes, the chilies, the thyme and mix everything, then add the extra virgin olive oil and mix again until you get a very combined mixture.
    In a large sauce pan cook your favorite pasta in salted water, then drain and mix it with the tomato sauce on low heat, Chop some parsley and add to the pasta and mix again, then plate it and grate some Parmesan cheese on top. Enjoy your ITALIAN meal!

How To Make Condensed Milk

May 29, 2016





































How To Make Condensed Milk
Ingredients
  • 2 Cups full fat milk
  • 2 1/3 Cups white sugar
Directions
  • Add the milk and sugar into a heavy bottomed saucepan, then Heat it on a low heat until the sugar has dissolved. Once all of the sugar has dissolved bring the mix to a simmer over low/medium heat. Do not stir once the mix starts to simmer otherwise it can crack and crystallize.
    Gently simmer for roughly 35-40 minutes, or until the milk has darkened to an almost grey color, has reduced by half and thickened. When ready, remove from the heat and pour into a jar to cool (if there are sugary bits hanging around the rim of your pot don’t stir them into your condensed milk, this can also crack your mix)
    Let the condensed milk cool completely before putting on the air tight lid.

Speedy Spaghetti With Mushrooms

May 28, 2016






































Speedy Spaghetti With Mushrooms
Ingredients
  • 1 pack of your favorite spaghetti
  • 1tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1 red hot pepper
  • 1 red chili
  • 1 garlic clove
  • mushrooms
  • salt and black pepper
  • parsley
  • grated Parmesan cheese
Directions
  • Add Chop the hot red pepper, the chilies, the garlic and the parsley, in a hot sauce pan put the butter and the olive oil and let it heat then add the garlic and the chilies and the red pepper and let cook for 2 minutes. Then add the mushrooms and the parsley, in the meantime in a large sauce pan put some water, salt it and bring to boil and add your pasta. Use the pasta water and add it to the mushrooms it should bring more flavors. When your pasta is al dente  add it to the mushrooms and mix everything together grate some Parmesan cheese and mix, then plate it and decorate with some parsley leaves and add more grated Parmesan on top. Enjoy!

Tagliatelle With Mushrooms And Parmesan Cheese

May 26, 2016






































Tagliatelle With Mushrooms And Parmesan Cheese
Ingredients
  • 400g of mushrooms
  • 6 tbsp olive oil
  • 2 garlic gloves
  • 1 red chilli
  • 2 Tbsp fresh parsley
  • 120ml vegetable stock
  • salt
  • Black pepper
  • 300g tagliatelle
  • Grated Parmesan
Directions
  • Roughly chop any large mushrooms and leave the small ones intact. Heat the oil in a frying pan, add garlic & chilli and sweat gently until softened - do not burn or allow to brown. Raise the heat a little, add the mushrooms and stir well for about a minute. Add the stock, keep stirring and cook for a couple of minutes until the liquid has evaporated slightly. Stir in the parsley, some salt and black pepper then remove from the heat.Meanwhile place a large saucepan of slightly salted water on the heat and bring to the boil. Add the tagliatelle and cook until "al dente". Drain the pasta and add to the mushroom mixture, stirring well, and serve immediately with grated parmesan if desired.

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