ALMOND AND HONEY CAKE
100 g margarine 50 g
creamy brown sugar 2 eggs
fine 175 g
self-rising flour 4 tablespoons milk 2 tablespoons honey
quite lí ; Quida 50 g
sliced \u200b\u200balmonds Grease a round pan 18 cm in diameter and line with baking parchment.
Put margarine, sugar, eggs, baking powder, flour,
milk and honey in a large bowl and beat well with a wooden spoon for 1 minute
, to form a paste.
back of a spoon, and sprinkle with almonds. has risen.
Meanwhile, prepare the syrup, mix in a saucepan
honey and lemon juice, and heat 5 minutes
slow fire until the starch bar is affixed to the back of a spoon.
As U remove the cake from the oven, without turning out, pour over the syrup
. Do it gradually to permeate the cake well.
Let cool at least 2 hours before cutting.
CAKES AND APPLE BUTTER 150 g
self-rising flour 1 / 2 teaspoon salt 1 tablespoon sugar
gloss
25 grms butter
chopped FILLING:
3 dessert apples, peeled, the heart & # 243; ny
sliced \u200b\u200b100 grams of icing sugar 50 ml milk
icing sugar, for dusting
1 tablespoon lemon juice 1 teaspoon
cinnamon
300 ml water 150 ml thick double cream whipped
Grease a baking sheet.
In a bowl, sift flour, salt. Add sugar and butter, and knead with fingers
to a consistency of breadcrumbs.
Pour the milk and mix to form a thin paste. Knead on a floured
surface, forming a disc of 1 cm thick
. Cut 4 rounds with a fluted pastry cutter
5 cm in diameter. Now, arrange in pan and cook in the oven
preheated to 200 ° C for 15 minutes, until they have risen and are lightly browned
. Let cool.
To make filling, place the apple, sugar, juice
limóny the cinnamon in a saucepan. Pour the water, return to heat
ebullicióny slow cook it, uncovered, 5-10 minutes.
until the apple is tender. Allow to come and remove it.
Slice buns in half. Place the bottom on individual plates and divide
apple slices, put some whipped cream on top
. Cover with the top. Serve dusted with icing sugar
, if desired.
RICE PUDDING Ingredients: 1 cup rice
, two cups of water, 7 TAAS milk, 2 cinnamon stick, 2
cups sugar, salt and cinnamon.
PREPARATION Put the rice in a wire strainer and wash under running water very
well, squeezing until the water runs clear. Drain.
2. In a heavy saucepan put the rice with water. It brings to a boil, stirring and
is co-ce
for 7 minutes, until rice begins to soften and the water has been consumed almost
.
3. You add milk and cinnamon stick. It brings to a boil, it makes
and cook over medium heat about 15 to 16 minutes until rice softens
, revolvjendo
often with wooden spoon.
4. Add the sugar and cook for 30 minutes. Add the salt and cooking
June 1
2 minutes, stirring frequently.
5. Remove from heat, pour into a flat glass mold and sprinkle with ground cinnamon
above. Preferably served warm or at room temperature
FRUIT PIZZA yogurt and
INGREDIENTS:
350 grs.
flour 1 pinch salt 1 pinch of sugar
10 grs.
dry yeast 300 ml.
warm water 4 tbsp.
extra virgin olive oil 6 tbsp.
apricot jam 3 natural yoghurt a little honey
20 strawberries 1 mango 2 slices pineapple
1 pear mint
PREPARATION:
1. Place flour in a large bowl, add salt, sugar and baker's yeast
crushed. Mix and pour water little by little and see kneading.
Add oil and continue kneading. Cover the dough with a clean cloth and let stand
cooking for 20-25 minutes.
2. Cut the dough into 6 pieces, pour a little oil on each piece and extrude
well. Place on 2 plates (furnace)
lined with baking paper. With a brush, spread the surface of the pizzas with a little apricot jam
. Enter in the oven at 200 º C for 10 minutes.
3. Remove from oven, let cool, stir and serve natural yoghurt
a bit about the pizza, leaving the edges free.
4. Peel the mango and pineapple slices, remove the little tails of strawberries and pica
all thinly. At the last moment, peel the pears and cut into sticks
. Distribute the fruit over the pizzas.
5. Mince the mint leaves into thin strips and sprinkle pizza. Add
over each thread of honey and garnish with a sprig of mint.
ALMIDONCITOS
INGREDIENTS 150 grams of shredded newsprint, 270 grams of corn starch, cooking,
1 / 2 teaspoon ground cinnamon, 1 / 4 teaspoon cloves
ground spice, 1 / 4 teaspoon ground anise, 2 tablespoons butter
filthy, cold, 6 tablespoons of water. NOTE: If using cassava starch for cooking
, amend the amounts as follows: 165 grams of shredded newsprint
, 300 grams of starch , 1 / 2 teaspoon cinnamon, ground, 1 / 4 of
teaspoon cloves, ground, 1 / 4 teaspoon aniseed, ground;
2 1 / 2 tablespoons butter filthy, cold, 4 to 5 tablespoons of water. PREPARATION
1. Warm up the oven to 350 degrees.
2. In a mixing bowl put the brown sugar, starch, cinnamon, cloves and anise
. Mix well. Add the butter and mix well. Finally,
add water and knead well until a compact mass,
consistently and fairly hard. If necessary, add a little water
starch as appropriate.
3. With small portions of dough cordoncitos are
about 2 inches in diameter. With a knife diagonally split
pieces about 5 inches long. Each piece, you'll make 2 or 3 cuts or cracks
surface and placed in a metal baking pan, ungreased
separated 2 to 3 cm.
4. You put the tray in the oven by placing it in the fourth installment of
bottom up, about 22 inches from the bottom, and bake for 20 minutes or until browned
.
5. Take out the baking tray. With a spatula, immediately lift off almidoncitos
the tray and chill them on absorbent paper.
ABOUT COOKIES AND OATS
50 grams butter 125 grams powdered sugar 1 egg
self-rising flour 50 grms
teaspoon salt 172 gm 175 125 gm oatmeal raisin
2 teaspoons sesame
Beat butter and sugar, add egg, flour and salt, add
oats and finally passes and sesame, place spoonfuls of the pasta
on baking sheets and flatten slightly with the back of the spoon
Bake at 180 degrees Celsius for 15 minutes.
TIRAMISU INGREDIENTS:
For coffee liqueur:
6 tbsp.
water 1 1 / 2 tbsp.
instant coffee 2 tbsp.
sugar 2 tbsp. Cognac
For the custard:
450 grs.
cream cheese 4 to 6 tbsp.
sugar 1 / 4 tsp.
vanilla essence 3 tbsp. coffee liqueur
300 grs.
whipping cream 2 tbsp.
sugar For the sponge: 18 to 20 templates
15 grs. cocoa powder.
PREPARATION:
1. For coffee liqueur: In a saucepan put the fire water, coffee and
2 tablespoons sugar and stir constantly, heat it well without
boil until all is dissolved. We remove from heat, let cool a little and stir
cognac. Set aside.
2. For the custard: In a mixing bowl cream cheese bats with
4 to 6 tablespoons sugar, vanilla and 3 tablespoons coffee liqueur
, and leave it aside.
3. In the container of an electric mixer place the cream and beat until peaks form
, taking care to add the remaining 2 tablespoons sugar
few seconds to go and then stir with movement
surround the cream cheese mixture and put it aside.
4. Now we begin to assemble the tiramisu. The remaining coffee liqueur
put beside it in a tray so that it forms a thin layer.
in a glass container of about 20 x 20 x 5 inches, you're going to put a layer of templates
previously passed through the coffee liqueur to embed them without soaking.
covered with a layer of half the cream cheese mixture and repeat the procedure
, a layer of embedded templates and a coffee liqueur
layer with the remaining half of cream cheese mixture. 5.-
In closing, smooth and well through a colander thin and small school will be
up an even layer of cocoa and you put in the fridge to
serve the next day.
PONQUE
INGREDIENTS:
500 grs.
self-rising flour 400 grs.
400 g sugar.
margarine 8 eggs 1 cup milk
1 tbsp. vanilla 1 pinch of salt
PREPARATION:
1. In a mixer beat butter and sugar until the mixture becomes white
adds the antics of chicken "1 at a time and beat well until
homogenize.
2. Add half flour and half the milk and beat well.
3. Then, add the remaining flour and milk, beat well until dough
fine uniform at the end add the vanilla and salt and dot
're going to put in a greased and floured pan.
4. Bake for 1 hour at 350 º C.
CHURROS:
Ingredients:
- 120 CC of water.
- 60 grams of butter.
- 75 grams of flour.
- 2 eggs.
Preparation:
In a saucepan melt the butter with water. When it comes to a boil
add flour all at once and stir until dough
thick.
At this point add the eggs one at a time until completely incorporated
, mix and cook over very low heat until the dough is
off the walls of the pot.
Put this dough in a pastry bag with a shaped peak torque
star on a pot or pan with hot oil.
Then fry the churros until golden.
APPLE MEATBALLS Ingredients: 4 apples
4 cups water 2 tablespoons sugar 2 tablespoons
raisins 2 tablespoons peeled and ground almonds 2 eggs
2 tablespoons ground sweet biscuit
oil 2 tablespoons butter 2 tablespoons minced cookie batter
Preparation: Peel and cut
apples without the shell sliced n.
Bringing water to a boil with sugar and add the sliced \u200b\u200bapples,
them out and dry them well.
Crush the cooked apple puree, stir in raisins and almonds
, add the eggs until a smooth paste.
With wet hands well to balls and cookie batter into a tailspin.
Fry in skillet with oil and butter, when well browned
Sprinkle a little cinnamon.
Serve with some ice cream.
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