Pieles by unaciertamirada
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Double Chocolate Nutella Muffins. Ingredients: - 1 cup of Nutella
- 2 eggs
- 10 tbsp flour
- 1/2 cup chocolate chips
In a bowl mix flour,eggs and nutella. Add the chocolate chips.
Add mixture into cup cake pan.
Bake for 10 min at 170C. Sprinkle with Coconut. —————————— ——————————— Μάφινς Νουτέλας. Υλικά: 1 κούπα Νουτέλα. 2 αυγά. 10 κουταλιές σούπας αλεύρι. 1/2 κούπα σταγόνες σοκολάτας. Ανακατεύω τα αυγά με την Νουτέλα και το αλεύρι. Αφού ενωθούν τα υλικά προσθέτω και τις σταγόνες σοκολάτας. Μοιράζω το μείγμα στα φορμάκια και ψήνω Στούς 170’C για 10 λεπτά
Cheese Pie ( Without Phyllo )
2 cups of Greek yogurt
3 tbsp olive oil
500 gr feta cheese
200 gr Graviera cheese
1 cup self-rising flour
Pinch of pepper
In a bowl, mix all the ingredients together so as to have a consistent mixture.
Pour the mixture into a nonstick baking tray. Sprinkle with sesame.
Bake the pie in a preheated oven at 160’C for 25 or until the surface has a golden brown color. ————————————————————————-Η τυρόπιτα της Τεμπέλας. Υλικά: 2 κούπες γιαούρτι. 3 κουταλιές σούπας Ελαιόλαδο. 2 αυγά. 500 γρ φέτα. 200 γρ γραβιέρα. 1 κούπα αλεύρι Αλλατίνη. Πιπέρι. Σουσάμι. Σε Μπώλ χτυπώ τα αυγά, προσθέτω την φέτα, τη γραβιέρα, το ελαιόλαδο, το γιαούρτι και μια πρέζα πιπέρι. Ανακατεύω και ρίχνω το μείγμα σε ταψάκι με αντικολλητικό χαρτί. Πασπαλίζω με σουσάμι και ψήνω Στους 160 βαθμούς για 25 λεπτά
My mother has done a remarkable job of keeping herself busy since I’ve left, trying a range of new recipes from duck to guina fowl to skate’s wing. Yet she always has time to return to old classics, such as our favorite mango avocado salad, and reinvent them from the simple crab topping to include more delectable things. When she described the dish to me in excitement, she talked about the cherry tomatoes adding a layer of sweetness, and when the beautiful stacked salad was eaten with mustard olive oil vinaigrette, it tasted different yet deliciously familiar. To me, that’s the taste of home: fresh, fusion, Asian yet a cross-cultural contact zone all the same.
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners’ sugar
1/4 cup cornstarch
1. Combine the gelatin with 1/2 cup of the cold water in the bowl of a stand mixer. Have the whisk attachment standing by.
2. Combine the remaining 1/2 cup water, the granulated sugar, corn syrup and salt in a 2-quart saucepan. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. When the mixture reaches this temperature, immediately remove from the heat.
3. Turn the mixer fitted with the whisk attachment to low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or knife dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
Combine the confectioners’ sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners’ sugar mixture.
When ready, scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
Cut into 1/2-inch pieces using a pizza wheel or scissors dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to 1 week.