Chocolate Cookies
Ingredients for 60 cookies:
2 1/2 cups of all-purpose flour
1/2 teaspoon of baking soda
pinch of salt
200g unsalted butter
1 cup of sugar, 1/2 cup of light brown sugar
4 teaspoons of vanilla extract, 2 eggs
2 cups or 270g chopped milk chocolate bar
Preheat the oven to 180C. Beat the butter with the 2 types of sugar in the mixer until fluffy and lighter. Reduce speed and add vanilla, eggs and a pinch of salt. Beat another minute until incorporated. Gradually add the flour mixed with the bicarbonate in the mixer at low speed. As soon as it is uniform, remove from the mixer and add the pucado chocolate. Stir with a spoon. Go making balls with the help of 2 spoons and placing on top of a silpat (silicone sheet) or on a greased and floured baking sheet to bake in the preheated oven for 8 to 10 minutes. Remove and serve, delicious still warm
Ginger cream, mild ginger flavor
Ingredients for 9 individual pots:
200ml whole milk
2 1/2 tablespoons freshly grated ginger
700ml fresh cream
10 gems
100g sugar
honey to taste
Boil the 200ml of milk. As soon as it boils, add the ginger, remove from heat, cover and let cool. Take the refrigerator for about 5 hours. After 5 am, remove the milk from the refrigerator, strain and mix with the cream. Reserve. Beat the egg yolks with the sugar in an electric mixer until fluffy and whitish (7 minutes). Add the cream mixture to the beaten egg yolks with sugar, stirring with agar and fouet to incorporate. Divide the cream into the individual molds. Place in a low oven preheated to 120 degrees and bake in a water bath for 23 to 25 minutes. Remove from the oven, let it cool and take it to the refrigerator to freeze. When serving to heat the jar of honey quickly in the microwave (to make it more liquid), in my microwave it was 20 seconds, and put a thin layer of honey on top of each ice cream. Serve next.
Santiago pie, amazing almond flavor, creamy, slightly citrus, delicious and the main thing: easy to prepare!
Ingredients for 10 people, removable bottom form of 27cm diameter:
6 whole eggs
300g sugar
zest of 2 tahini lemons
200g sliced skinned almonds beaten like almond flour
200g skinned almonds, roughly beaten
powdered or impalpable sugar to finish
Go to google and click: “drawing of the cross of santiago”. Print the design, cut and reserve. Beat the whole eggs in the mixer and add the sugar little by little until you get a fluffy and creamy mixture. Turn off the mixer and add the lemon zest and then the 2 types of almond flour, stirring gently with a fouet. Turn this mixture into a removable bottom of 27cm greased and floured diameter and place in a preheated oven at 180C for 20 minutes to 23 minutes. Remove from the oven, wait for it to cool, place the Cruz de Santiago mold on top of the pie center and sprinkle with impalpable sugar over the entire pie surface. Carefully remove the mold (using tweezers) to make the drawing well demarcated. Place on the serving plate.
Linguine with shrimp, zucchini and carrots, easy recipe.
Ingredients for 4 people:
400g linguine
500g clean pink medium / small shrimp
2 small carrots, 2 small zucchinis
1 small onion
2 tablespoons tahiti lemon juice
250ml fresh cream
1/3 cup grated Parmesan cheese
chopped fresh dill to taste
pinch of cayenne pepper
salt and pepper to taste
Place the shrimp in a marinade of 1 teaspoon of salt and 1/4 cup of olive oil and marinate in the refrigerator for 1 hour. Heat the water to cook the pasta and start making the sauce as soon as you put the pasta in the water. Check the cooking time of the pasta and when ready to remove the water remaining al dente. Slice the carrot and zucchini (only the peel part) into sticks. Slice the onion in half a moon. In a frying pan with a drizzle of olive oil, add the onion and carrot and cook over medium heat for 2 minutes. Add the zucchini and continue cooking for another 2-3 minutes. Increase the heat to high and add the prawns, lemon juice, salt and cayenne pepper and stir well. When the shrimp changes color, add the cream and parmesan. Stir and set the salt and pepper. Add the pasta already cooked al dente, mix and sprinkle with chopped dill.
Incredible post buddy