Sos de lamaie

Splai bine 5-6 lmi i curai-le de coaj. Avei nevoie doar de partea
galben, fr partea alb. Punei ap la fiert ntr-o crati mic sau o oal
mic. Punei cojile de lmie n apa ce clocotete i lsai-le acolo un
miut i jumtate-dou minute. Repetai operaiunea asta de 5-6 ori. E
important din dou motive: coaja de lmie i pierde gustul amar i
dispare ceara de la suprafaa cojii. Atene. punei coaja n ap doar cnd
ncepe s fiarb. Punei cojile de lmie n vasul blenderului. Turnai
peste ele 50 de mililitri de ulei, 50 de mililitri de ap. Adugai un vrf
de cuit de sare i unul de zahr. Stoarcei n vas zeama dintr-o jumtate
de lmie. Pornii blenderul, mai nti pe turaie mic i, dup 20-30 de
secunde, pe turaie mare. Lsai-l s funcioneze un minut i jumtatedou minute, la turaie mare. Gata sosul, emulsionat perfect, fin,
aromat. Firete, poate fi fcut din portocale, mandarine, minole,
clementine, lime.

Supa de rosii
Pentru patru porii am folosit cam 500 de grame de roii mari, grase i
relativ zemoase i cteva roii cherry, dulci i aromate. Le-am splat,
am scos cotoarele, le-am tiat n buci mari i le-am pus ntr-o oal
mic. Am presrat peste ele sare i piper i pentru arom am adus n
poveste o rmuric de busuioc. Am pus un litru de ap peste roii i am
pus oala pe foc. Am lsat s fiarb pn s-au nmuiat roiile de tot. Am
zdrobit roiile cu blenderul. Am stropit cu ulei de msline extravirgin.
Am pus nite crutoane n sup.

Supa crema de usturoi

Cam opt cciulii de usturoi, ceap, o elin nu prea mare (are aroma
puternic) i cteva fire de cimbrior. Cartofii sunt pentru a obine
corpolena supei crem. Piperul, uleiul de cnep (putei folosi orice ulei
extravirgin) i roiile uscate sunt podoabele acestei supe. Am fiert
ceapa, cartofii i elina iar usturoiul l-am pus n oal abia dup ce
cartofii au fost fieri bine. Am fiert usturoiul doar 5-6 minute. n oal am
pus i firele de cimbrior, s fiarb odat cu legumele. i puin sare n
ap (important). Se foloseste blenderul. Smntna dulce e opional dar
ajut. E bine s o temperai nainte, cu crem din oal. Roiile uscate au
intrat n sup abia la sfrit.

Blat pizza

La trei cni de fin am pus o can i jumtate de ap (msurate cu

aceeai can), o nuc de drojdie (cam zece grame) nmuiat-ntr-o
lingur de lapte cu o pictur de zahr. Am mai pus n aluat un vrf de
linguri de sare i unul de zahr, o linguri de oregano uscat, una de
busuioc uscat i trei linguri de ulei de msline extravirgin. Am frmntat
aluatul un sfert de ceas, cu mna, s intre aer n el. E gata cnd e fin,
se desprinde uor de pe mn i e uor elastic (am folosit fin alb tip
650). Dup un ceas de crescut sub tergar, aluatul a fost gata de lucru.

Watermelon Cucumber salad

Soak 1/2 thinly sliced red onion in cold water. Pat dry 4 cups diced
watermelon and 1 seeded and sliced cucumber; toss with a handful of
thinly sliced mint. Drain the onion, squeeze dry and add to the salad
along with some chopped cashews. Add 1/4 cup olive oil and the juice
of 1/2 lemon; season with salt and toss. Top with crumbled goat
cheese.

Strawberry & Chocolate Ice Cream Tart

Ingredients
7 ounces chocolate wafer cookies (Use Famous Chocolate Wafers or 25
Oreos with filling removed)
1/2 cup (1 stick) unsalted butter
1 pint strawberry ice cream
1 cup sliced strawberries
Instructions
1. Using a food processor, finely grind the cookies. You should have
about two cups of crumbs. Transfer to a medium bowl. Melt the butter
and add to the cookie crumbs. Stir until well-mixed.
2. Transfer the cookie-butter mixture to a 9-inch tart pan with a
removable bottom. Press evenly to cover the bottom and create a
border up the sides. Chill in the freezer for at least 30 minutes and up
to overnight.
3. Remove the ice cream from the freezer and let sit 5 minutes until
soft. Scoop into a medium bowl and stir with a spatula until smooth
and spreadable. Transfer the ice cream to the tart shell and smooth
evenly with an offset spatula. Return to the freezer for 20 minutes.
Arrange the sliced strawberries on top of the tart.
4. Return the tart to the freezer and chill until the ice cream is frozen,
at least 1 hour and up to overnight.
5. Remove the sides of the pan and serve.

Lemon Gingersnap Frozen Yogurt Cake

Ingredients
1 cup finely ground gingersnap cookie crumbs from about 25
gingersnaps (4 ounces)
Zest of 1 lemon
Pinch salt
4 Tablespoons (1/2 stick) unsalted butter
2 pints vanilla frozen yogurt
1 pint blueberry frozen yogurt
Instructions
1. Line an 8 1/2 by 4 1/2 inch loaf pan with parchment or wax paper,
leaving an overhang on two sides.
2. Melt the butter and combine with the cookie crumbs, zest, and salt
in a small bowl. Set aside.
3. Remove one of the pints of vanilla frozen yogurt from the freezer
and let sit until slightly softened, about 5 minutes. Transfer to a
medium bowl and stir with a spatula until smooth and spreadable.
Dollop in the bottom of the pan, then smooth with an offset spatula.
Top with a third of the cookie mixture, sprinkling evenly.
4. Chill in the freezer until firm, 30 minutes.
5. Remove the blueberry frozen yogurt from the freezer and repeat as
above. Chill until firm, 30 minutes, then repeat with the remaining
vanilla frozen yogurt.
6. Cover and freeze at least 4 hours and up to overnight.
7. Just before serving, fill a pan thats large enough to fit the loaf pan
with hot water. Dip the pan into the water to loosen the frozen yogurt.
Remove from the pan and invert onto a serving tray with the crumb
layer on the bottom. Serve sliced.

Chocolate-Hazelnut Mousse
Serves 4
Ingredients
2 cups nonfat Greek yogurt
1/2 cup chocolate-hazelnut spread, such as Nutella
1 cup fresh raspberries
1/4 cup chopped toasted hazelnuts
Shaved dark chocolate, for garnish
Instructions
1. In a medium bowl, gently fold the chocolate-hazelnut spread and
yogurt together using a spatula. It is okay if a few streaks remain.
2. Cover and chill in the refrigerator for at least 20 minutes and up to 2

hours.
3. Divide into serving bowls and top with the raspberries, hazelnuts,
and chocolate.

Sauted Stone Fruit With No-Bake Crumble

Serves 4
Ingredients
5 tablespoons unsalted butter, divided
1/2 cup rolled oats, toasted
1/4 cup light brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon fine sea salt
1 tablespoon, plus 1 teaspoon granulated sugar
2 peaches, cut into 8 wedges
2 plums, cut into 8 wedges
1/2 cup crme fraiche
1/2 teaspoon pure vanilla extract
Instructions
1. Combine the oats, brown sugar, flour, and 1/8 teaspoon of the salt in
a medium bowl. Melt 4 tablespoons (1/2 stick) of the butter and pour
over the oat-sugar mixture. Stir until well combined. Cover and chill
until solid, at least 30 minutes and up to overnight.
2. 10 minutes before serving, heat the remaining tablespoon of butter
and 1 tablespoon of the sugar in a large nonstick pan over medium
heat. Add the fruit and cook, turning occasionally until golden-brown
and tender, about 6 to 8 minutes. Let cool slightly before serving.
3. While the peaches cool, combine the crme fraiche, vanilla extract,
remaining teaspoon of sugar, and 1/8 teaspoon of the salt.
4. Break the chilled crumble into small pieces with a spoon.
5. Serve the peaches topped with the crumble and the crme fraiche.

No-Bake PB&J Thumbprint Cookies

Makes 16
Ingredients:
1/2 cup honey roasted peanuts, finely chopped
3/4 cup creamy peanut butter, preferably natural
1/2 cup confectioner's sugar
1/4 cup tablespoons sweetened condensed milk
2 tablespoons heavy cream
1/4 teaspoon fine sea salt
1/3 cup strawberry or raspberry jam

Instructions
1. Put the peanuts in a shallow bowl and set aside.
2. With an electric mixer, combine the peanut butter, sugar,
condensed milk, heavy cream, and salt in a large bowl. Beat on
medium until the mixture is well combined, scraping down the sides as
necessary, 1 to 2 minutes.
3. Scoop the mixture into packed tablespoon-sized pieces and roll into
balls. Roll the balls in the peanuts to coat, pressing them gently to
adhere.
4. Transfer to a baking sheet and press down in the center with your
thumb to make a small imprint. If the ball cracks when pressing, gently
re-form it with your fingers. Repeat with the remaining dough.
5. Fill the indents with 1/4 teaspoon each of the jam. Chill, loosely
covered, until firm, at least 30 minutes and up to 8 hours.

Tuna, Egg, & Kale Salad

Serves 2
Ingredients
4 cups clean, well chopped kale (I used curly kale)
1 (5-ounce) can albacore tuna, drained of its liquid
3 tablespoons thinly sliced green onion
3 tablespoons chopped parsley
2 hard boiled eggs, peeled and sliced
1/3 cup sliced celery
1/4 cup roasted shelled sunflower seeds
1/4 cup grated parmesan cheese
3 tablespoons capers, drained
Olive oil, lemon juice, rice vinegar
salt and pepper to taste

Roasted Potato Galette with cheddar and

chives
makes one 8-inch galette
For the Crust:
1 1/4 cups all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
scant 1/3 cup cold buttermilk
For the Filling:
2 medium russet potatoes, mostly peeled and sliced into 1/4 rounds
2 tablespoons olive oil
1 to 2 teaspoons Old Bay Seasoning

1/2 cup grated sharp cheddar cheese

3 tablespoons finely chopped chives
1 large egg, beaten
To make the crust:
In a medium bowl, whisk together flour, sugar and salt. Add cold,
cubed butter and, using your fingers, work the butter into the flour
mixture. Quickly break the butter down into the flour mixture. Some
butter pieces will be the size of oat flakes; some will be the size of
peas. Create a well in the mixture and pour in the cold buttermilk. Use
a fork to bring the dough together. Try to moisten all of the flour bits.
On a lightly floured work surface, dump out the dough mixture. It will
be moist and shaggy. Thats perfect. Just gather it together into a disk.
Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the
dough to rest in the refrigerator will help re-chill the butter and
distribute the moisture.
To make the filling:
Place a rack in the upper third of the oven and preheat oven to 375
degrees F. Use a bit of the olive to grease a rimmed baking pan. Place
potato rounds on the baking sheet and drizzle with olive oil.
Generously sprinkle on Old Bay Seasoning. Toss to coat all of the
potato slices in oil and seasoning. Try to keep the potato in a single
layer. If they overlap a bit, thats fine too. Bake until mostly soft
through, about 15 minutes. Remove from the oven and allow to cool
just slightly.
To assemble the galette:
In a small bowl, beat the egg and set aside.
Line a baking sheet with parchment paper and set aside.
On a well-floured surface, roll one of the disks out to a 1/4-thickness.
Its ok if some edges of the pie crust are wider than the other. The
crust doesnt have to be perfectly round. We can trim it! Transfer the
dough to the center of the prepared baking sheet.
Lightly brush the center of the crust with egg. Add a layer of cooked
potato slices to the center of the pie crust, leaving about 2-inches of
pie crust surrounding on all sides. Sprinkle with cheddar cheese and
chives. Add another generous layer of potato slices and a bit more
cheese and chives. Add any remaining potato slices and top with a bit
more cheese and chives.
Trim any overly large edges from the pie crust, leaving about 1 1/2inches on all sides. Brush the edges with egg wash. Gently fold the
crust up against the potato mountain and press gently to seal the
edges. Brush the outside of the pie crust with egg wash.
Bake until golden brown and bubbling, about 15 minutes. Remove from
the oven and serve warm. Add an egg and its totally breakfast.

Apple & Blue-Cheese-Butter Crostini

Serves: 12
Ingredients
1 stick (8 tablespoons) salted butter, softened
1/2 cup crumbled blue cheese
24 pieces crostini or sliced baguette
1 to 2 apples, thinly sliced
Honey, for drizzling
Instructions
Mix the butter and blue cheese in a bowl until combined.
Spread blue-cheese butter on crostini. Top each with two apple slices.
Drizzle with honey. Planning to make the crostini ahead of time? Dunk
apple slices in lemon juice to keep them from browning!

Double Chocolate Chip Cookies

makes 24 cookies
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 to 6 ounces dark chocolate chips or chunks
coarse sea salt, for topping (optional)
Instructions
Place racks in the center and upper third of the oven and preheat oven
to 350 degrees F. Line two baking sheets with parchment paper and
set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment,
cream together butter and sugar until light and fluffy, about 3 to 5
minutes. Scrape down the sides of the bowl and add the egg and
vanilla extract. Beat for 1 minute more.
In a medium bowl whisk together flour, cocoa powder, baking powder,
baking soda, and salt. Add the dry ingredients all at once to the butter
and egg mixture. Beat on low speed until just combined. Stop the
mixer and stir in the chocolate chunks.

Scoop dough using a small cookie scoop, or by rolling dough by the

heaping tablespoonful. Place on cookie sheet, leaving about 2-inches
between each dough ball.
Bake for 11 to 12 minutes or until cookies are just done. Its even ok if
these cookies are slightly under baked. Try your darndest not to over
bake them. Allow to rest on the baking sheet for 5 minutes before
removing to a wire rack to cool before storing. Cookies are best within
3 days of baking.

Roasted Squash and Mushroom Tarts

makes 4 to 6 tarts
For the Crust:
2 cups all-purpose flour
1 teaspoon salt
2 tablespoons sunflower seeds
1 tablespoon poppy seeds
1/2 teaspoon fresh cracked black pepper
1 large egg
1 large egg white
1/4 cup cold water
1/4 cup olive oil
For the Filling:
1 small acorn squash
1 medium yellow onion
1 clove garlic
2 big handfuls cremini mushrooms, cleaned and sliced
2 tablespoons olive oil
salt and pepper
1 teaspoon ground cumin
1/2 teaspoon garam masala (optional)
1 large egg, beaten in a small bow for egg wash
To make the crust, in a medium bowl combine flour, salt, seeds, and
black pepper. In a small bowl whisk together egg, egg white, water,
and olive oil. Whisk well to thoroughly combine.
Add the wet ingredients to the dry ingredients and stir together with a
fork. Turn the dough out onto a lightly floured work surface and knead
until the dough comes together in a disk. Add a bit more water or flour
as necessary. Wrap the disk in plastic wrap and allow to rest in the
refrigerator while you make the filling. Crust can also be made ahead
and left to rest in the fridge for two days.
To make the filling, place a rack in the upper third of the oven and
preheat oven to 375 degrees F.

Cut acorn squash in half and remove inside fibers and seeds. Slice the
squash into 1/2-inch thick semicircles and place on a rimmed baking
sheet.
Slice the onion in half, remove the skins and slice into 1/4-inch
semicircles. Place the onions on the rimmed baking sheet as well.
Smash the clove of garlic and toss it on the baking sheet.
Clean mushrooms with a damp paper towel, slice into bite-size pieces
and place on the baking sheet.
Drizzle vegetables with olive oil. Sprinkle with salt and pepper and
place in the oven to roast.
Roast until all vegetables are softened and browned, about 25 minutes.
Remove from the oven and allow to rest until cool enough to handle.
Once cool, scrape the soft squash from their skins and place in a
medium bowl. Spoon the onions, garlic and mushrooms into the bowl
as well. Add cumin and garam masala (if using), and season to taste.
To assemble the tarts, first line a baking sheet with parchment paper
and set aside. Next, lets roll out the olive oil crust. There are two
ways to roll out the crust. You can divide the dough into 4 equal pieces
and roll each piece out into 88-inch squares. Or. You can roll the
entire disk out into a 1/4-inch thickness, and use a knife to slice the
dough into 66 or 88-inch squares. You can re-roll any scraps of
dough once to create another tart.
Arrange your pastry squares on a clean work surface. Add about 1/4 to
1/3 cup of filling into the center of each pastry. Lightly brush the edges
of each pastry with egg wash.
Bring two opposite corners of the dough together into the center and
pinch together. Lift the two remaining corners up to the center,
matching the seams so they meet to form a raised ridge. Crimp to seal.
You should have a square turnover forming an X on top. Carefully lift
and place on prepared baking sheet. Repeat with the remaining
dough squares. Brush the tops of each tart lightly with egg wash.
Bake for 25 to 30 minutes or until the tarts are golden brown and
bubbling. Remove from the oven and allow to cool for 10 minutes
before serving warm. Tarts can also be reheated in a warm oven
covered with foil.

Tomato Cobbler with Blue Cheese Biscuits

serves 6

For the Biscuits:

2 cups all-purpose flour

2 tablespoons baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
3 tablespoon unsalted butter, cold and cut into cubes
3 tablespoons vegetable shortening, cold and cut into cubes
1/2 cup blue cheese crumbles
3/4 cup cold buttermilk

For the Filling:

2 tablespoons olive oil
1 tablespoon unsalted butter
2 large onions, sliced
3 cloves garlic, minced
2 tablespoons balsamic vinegar
2 pounds cherry tomatoes
1/4 cup coarsely chopped basil
3 tablespoons all-purpose flour
1/2 teaspoon red pepper flakes
salt and coarsely ground black pepper
To make the Biscuits:
In a medium bowl, whisk together flour, baking powder, sugar, and
salt. Add cold butter and shortening. With your fingers, quickly break

up the fat into the dry ingredients. Rub the fats into the dry
ingredients until well incorporated. Some butter pieces will be the size
of small peas, other will be the size of oat flakes. Toss in blue cheese
crumbles. Stir to incorporate.
Create a small well in the center of the flour mixture. Add buttermilk
all at once. With a fork, quickly bring together the wet and dry
ingredients. The dough will be rather shaggy. Dump dough out onto a
lightly floured work surface. Knead dough about 10 times, bringing it
together into a disk. Wrap dough in plastic wrap and refrigerate until
the filling is assembled.
To make the tomato Filling:
Add olive oil and butter to a medium saute pan over medium heat.
Add sliced onions and season with salt and pepper. Cook and brown
onions, stirring occasionally, until caramelized, about 18 to 20 minutes.
Add garlic and cook for one minute more. Remove pan from heat,
add balsamic vinegar and set aside.
In a large bowl, toss together clean cherry tomatoes (no need to cut
them), chopped basil, flour, and red pepper flakes. Add caramelized
onions and toss together until everything is lightly and evenly coated
in flour. Season with salt and pepper.
Place rack in the upper third of the oven and preheat oven to 375
degrees F.
Pour the tomato and onion filling into a square 88-inch baking dish.
Place in the oven and bake tomatoes filling for 25 minutes.
Remove the biscuit dough from the fridge. On a lightly floured work
surface, roll out biscuit dough into a 3/4 or 1-inch thickness. Use a 1
1/2 to 2-inch round biscuit cutter to cut out biscuits. Dip the cutter in
flour should it get sticky. Remove the partially cooked filling from the
oven and carefully place 6 biscuits atop the tomato filling in the pan.
Brush biscuit tops with buttermilk and sprinkle with salt and pepper.
Reshape and reroll excess biscuit dough to make extra biscuits at
another time. (The shaped biscuit dough freezes very well.)
Return warm filling and biscuit dough to oven and bake for 17-20
minutes, until the biscuits are golden brown and cooked through, and
the tomato mixture is bubbling.
Remove from the oven and allow to cool for about 15 minutes before
serving. Tomato Cobbler is best served warm.

Fursecuri cu lamaie
Avei nevoie de: 400g fain alb, 1 linguri praf de copt, 1/4 linguri
sare, 2 ou medii, 200g zahr pudr, coaja de la o lmie, 1 linguri
extract de vanilie, 40g unt gras, topit, 40ml ulei de cocos (sau alt ulei
vegetal cu gust neutru), zahr pudr pentru rulat fursecurile.
ncepei prin a cerne fina, praful de copt i sarea ntr-un bol.
Mixai oule i 200g zahr pudr pn obinei o compoziie cremoas,
tripl ca volum comparativ cu amestecul iniial. ncorporai untul topit i
uleiul, precum i coaja de lmie i vanilia. Adugai fina cernut i
frmntai aluatul uor, doar de cteva ori, suficient ct s-l adunai ntro bil. nfurai n folie alimentar i punei n frigider pentru cel puin 2
ore, chiar peste noapte.
Aezai fiecare fursec pe o tav acoperit cu hrtie de copt i coacei la
180C pentru 10, maxim 15 minute, doar pn cnd marginile ncep s
devin uor aurii. Nu le lsai mai mult de att cci se usuc.

Tarta cu crema de branza si lamaie

Pentru crust avei nevoie de: 140g unt gras la temperatura camerei,
50g zahr pudr, 1 linguri coaj de lmie ras, 1 ou, 300g fin alb,
1/4 linguri praf de copt, 1/4 linguri sare.
Mixai untul cu zahrul pudr pn devine cremos. Adugai oul i coaja
de lmie i mixai bine apoi ncorporai restul ingredientelor i formai
un aluat omogen, fr a-l framnta prea mult. nfurai aluatul n folie i
dai la frigider pentru 30 minute. ntindei aluatul ntr-o foaie subire (45mm grosime) i transferai-l ntr-o tav de tart (26-28cm diametru).
Tiai surplusul de aluat apoi punei o foaie de hrtie de copt peste
aluat i umplei tarta cu fasole boabe sau orez acest mod de a coace
o tart este necesar pentru a obine o crust uniform. Coacei tarta n
cuptorul prenclzit la 180C pentru 10 minute apoi ndeprtai boabele i
hrtia de copt i mai dai la cuptor nc 10 minute pn devine aurie i
crocant.
Pentru mousse-ul de brnz avei nevoie de: 200g crem de brnz,
150g ciocolat alb, topit, 200ml smntn pentru fric, btut, 1
linguri extract de vanilie.
Mixai crema de brnz cu vanilia pn devine cremoas. Adaugai
ciocolata topit i rcit i mixai bine. ncorporai frica btut apoi
turnai mousse-ul n crusta de tart rcit. Dai la rece.
Pentru curdul de lmie avei nevoie de: 5 glbenuuri, 90ml zeam de
lmie, 210g zahr, coaja de la 2 lmi medii, 100g unt gras, 1 praf de
sare.

Amestecai toate ingredientele ntr-un bol rezistent la cldur. Punei

bolul pe baie de aburi i gtii, amestecnd des, pn cnd obinei o
crem fin, groas. Dureaz n jur de 20 minute pn e gata i poate fi
fcut i la microunde, cte 20-30 secunde o dat, dar gtit pe baie de
aburi i dezvolt o arom mai bogat. Cnd curdul e gata, trecei-l
printr-o sit fin i lsai-l s se rceasc complet.
Pentru a finisa tarta, ntindei curdul peste mousse-ul de brnz i
decorai cu aproximativ 200ml fric btut, cpune proaspete i coaj
de lmie.

Ciocolata la cana
Inclzii ntr-o oal cu fund sntos, 150 grame ciocolat amruie (6065%) bucele, mpreun cu 100 grame lapte dulce (3.5%), 25 grame
de unt i 25 grame de cacao (24%), un praf de sare fin, un strop de
extract de vanilie i amestecai cu un tel pn se topete totul.
Ungeti nite forme rezistente la temperatur cu unt i presaratile cu
zahr brun dup care teargeti marginea i 5-10mm din interiorul
formelor.
Transferai topitura ntr-un castron i ncorporai cinci glbenuuri (85
grame).
Facei o bezea de consisten medie din albuuri (165 grame) i 120
grame zahr fin. ncorporai cu acelai tel un sfert din bezea i apoi
restul. Umplei formele pn unde se termin zahrul. Coacei totul un
sfert de ceas la 200C n cuptorul prenclzit.

Cheesecake
Blatul: 300-320 g biscuii cu ovz (i gsii vrac, n aproape orice
supermarket), zdrobii bine i amestecai cu 200 de grame de unt topit.
Nu e obligatoriu s transformai biscuiii n pulbere, pot s rmn i
bucele mai mari, dar nu foarte mari. Untul poate fi gras, dar nu cel
mai gras. Dac vedei c 200 de grame de unt topit nu leag destul de
bine compoziia, mai adugai 50 de grame. Am copt blatul 15 minute
la 180 de grade Celsius. L-am scos din cuptor i l-am lsat s se
rceasc puin.
Partea yumm: 400 g brnz Philadelphia, 600 g mascarpone, 125 g
zahr pudr (putei pune mai mult, pentru mine a fost suficient de dulce
aa), coaja unei lmi mari dat prin rztoarea fin, trei ou, 30 de
mililitri de Pineau de Charente (putei folosi Marsala, Lacrima lui Ovidiu
sau un cognac bun, dar la fel de bine putei s srii peste). E important
s adaugi oule pe rnd pentru a se ncorpora bine. O spatul (da, nici
din aceea nu am avut la ndemn) din silicon e mai potrivit dect un
tel, ntruct nu aduce prea mult aer n compoziie, dar te poi descurca

i cu telul atta timp ct nu devii prea energic. Toarn compoziia peste

blat. Coace prjitura o or i un sfert la 140 de grade Celsius. Se va
coace uniform i nu va crpa la suprafa ori n profunzime.

Chec aperitiv cu spanac

Ingrediente: 500 gr spanac proaspat, 200 gr telemea (eu am folosit cas
proaspat), 1 leg marar proaspat, 150 gr faina, 1 lta praf copt, 3 oua,
120 ml lapte dulce caldut, 80 ml ulei floarea soarelui, 50 gr unt, sare,
piper, oregano.
Mod de preparare
Am spalat spanacul frunza cu frunza, apoi l-am oparit cateva minute. Lam scurs de apa, l-am lasat un pic sa se raceasca si apoi l-am tocat
mai mare.
Intr-o tigaie, am pus untul la topit, apoi am sotat cateva minute
spanacul tocat, am adaugat sare si piper, am mai lasat cateva minute,
apoi am dat deoparte.
Intr-un castron, am cernut faina, am adaugat praful de copt si am
amestecat cu lingura. Am adaugat cele trei oua, cate unul pe rand,
apoi am incorporat uleiul putin cate putin, si laptele caldut.
Mararul l-am spalat si l-am tocat marunt. L-am adaugat peste
compozitie. Apoi am adaugat spanacul sotat si casul faramitat. Am
incorporat bine toate ingredientele. Am adaugat inca putina sare.
Am pregatit o forma de chec, am pus o hartie de copt si am turnat
compozitia. Deasupra am presarat oregano. Am dat la cuptor, la foc
mediu, cam 60-70 minute.

Chec cu legume
5 oua, 500g ciuperci 2 legaturi ceapa verde o legatura marar, o
legatura patrunjel, 2 morcovi rasi, telina rasa, 2 linguri smantana, 5
linguri faina, 400 gr cascaval ras, sare, mirodenii, putin ulei de masline.
Ceapa se taie marunt si se pune intr-o cratita sa se caleasca cu putin
ulei. Intre timp taiam ciupercile bucatele si le adaugam si pe ele peste
ceapa. Tocam patrunjelul si mararul si il adaugam si pe el. Morcovii rasi
si telina se pun si ei la calit.
Punem putina sare si mirodeniile. Ouale se separa, albusele se bat
spuma, iar galbenusurile se amesteca cu cascavalul ras, cu faina,
smantana. Cand ciupercile au scazut si nu mai au apa, amestecam
compozitiile, mai intai albusurile se pun peste galbenusuri iar apoi se
pune amestecul cu ciupercile. Se tapeteaza 2 tavi de chec cu ulei si
faina si se toarna compozitia in ele. Se dau la cuptor la foc moderat
pentru 45 minute. Se lasa sa se raceasca.

Espresso Semifreddo
1/3 cup espresso or strong coffee
1 tbsp Kahlua (coffee liquor)
4 large egg yokes
4 large egg whites
1/2 cup granulated sugar
1 and 1/4 cups heavy whipping cream
3 and half ounces chocolate caramels such as rolos or caramellos
3 1/4 oz shaved milk chocolate at room temperature, i used a flake.
line a quart bread pan with plastic wrap and let the wrap hang over the
edges so you can easily put the ice cream out of the pan once it is
frozen.
bean the coffee and Kahlua and egg yokes in a bowl, in another bowl
whip the egg whites and sugar together until a thick meringue.
in a third bowl whip the cream until firm and then ad the expresso
mixture.
next fold in the meringue.
chop the chocolate caramels and stir them through the mixture,
pour the mixture into the lined pan and freeze for about 6 hours,
decorate the semifreddo with shaved chocolate.

Meringue
100g egg whites approx 3 eggs
200g caster sugar
preheat the oven to 200g and pour the sugar onto a lined baking tray,
place sugar in oven for 5 minutes, during this time start whipping the
egg whites, after five minutes remove the sugar from he oven and
slowly tip it into the egg whites and continue to whisk for 5 to
8 minutes until thick and glossy.
turn the oven down to 110c
once the meringue is ready spoon it into a piping bag.
pipe a circle of meringue then pipe around the edge and make a basket
shape.
bake for 1 hour and 20 minutes turning half way through.
for the curd
3 kiwis
zest and juice from one lime
3 egg yokes
1/4 cup sugar
4 tbsp butter
use a potato peeler and peel the kiwis and then puree the kiwis in a
food processor with 1 or 2 tbsp water.

add to the pan with the egg yokes, sugar, lime juice and zest and whisk
together.
stir constantly with a wooden spoon over a low heat until it thickens
and coats the back of the spoon.
then pour into a bowl and stir in the butter.
for elderflower cream
250ml double cream
4 tbsp icing sugar
2 tbsp elderflower syrup
whip the cream and add the icing sugar and whip until soft peaks form,
add the elderflower syrup and mix then spoon into the cooled
meringue then add the curd and some chopped kiwis.

Meringue Kisses
115g egg whites
230g caster sugar
i always weigh out the egg whites and then double the amount of
sugar to egg whites.
i use the meringue girls method to make my meringues, i do this by
putting the sugar on a baking tray in a hot oven for 5 minutes to heat it
up.
during this time start beating the egg whites then add the hot sugar
and mix for 5 minutes until thick and glossy

Banana Upside Down Cake

175g self raising flour (1 1/4 cups plus 1 tablespoon)
175g brown sugar plus extra for caramel (scant 1 cup plus more)
175g butter plus extra for caramel (1 and 1/2 sticks or 3/4 cup plus
more)
2 eggs
1 banana mashed
1 tbsp milk
1/4 tsp salt
preheat the oven to 180c 350f
line a rectangle cake tin and sprinkle brown sugar into the tin to create
a thin layer then add some lumps of butter, spread out like the photo
(approx 100g)
place into the oven for five minutes to create a caramel, then slice 4
bananas lengh ways and place them into the caramel cut side down,
make the sponge
cream the butter and sugar until it is thick and pale, about 3 minutes,
add the eggs one at a time, mash a large ripe banana and add it to the
mixture and mix in,

sift in the flour and fold in, add the milk to loosen the mixture then
pour over the bananas and bake for approx 20 minutes,
let cool in the tin for 5 minutes the turn out and peel off baking paper.
serve warm with ice cream or whipping cream

Breton Gateau (Brittany Butter Cake)

225g butter
225 plain flour
110g caster sugar
10g icing sugar
5 egg yolks
3/4 tsp vanilla
125g strawberry jam
1 egg yolk for egg wash
i made this using a food processor, place the flour, two sugars and
combine, add the butter and whizz until a bread crumb consistancy.
mix the egg yolks and vanilla extract and add into the blender, whizz
until a soft sticky dough.
cover with cling film and refridgerte for about two hours.
seporate into two pieces.
preheat oven to 170c fan or 190c electric oven and grease a
springform tin.
take one of the pieces and press into the tin, use some clinfilm to
smooth the top.
spread the jam over it leaving a gap around the edge.
heavily flour the work surface and roll out the over piece and then
place it on top, cut off the excess and neaten the edges.
mix a egg yolk with 2 tbsp water and liberally paint the top,
use a fork to make lines on the top
bake for 45/55 minutes until deeply golden, crusty and risen.
remove from oven and run a knife around the collar and leave to cool
in the tin.
slice into wedges and serve.
this will keep well for several days in an air tight container.

Lentil Meatball Bites

Servings: about 15-20 meatballs
Ingredients
For the meatballs:
2 cups cooked lentils (any variety-I used sprouted green)
2 eggs, lightly beaten
3/4 cup ricotta cheese (I used part-skim)
1/4 cup grated Parmesan cheese

2 garlic cloves, minced

1 teaspoon oregano
2 tablespoons fresh basil, chopped
2/3 cup whole wheat panko
Salt and pepper, to taste
Extra-virgin olive oil, for brushing the meatballs
For the bites:
Ciliegine mozzarella balls
Fresh basil leaves
For the balsamic reduction:
1/4 cup high-quality balsamic vinegar
Instructions
1. For the meatballs: In a food processor, mix the lentils until
smooth.
2. Transfer the lentils to a large bowl, and add the eggs, ricotta,
Parmesan, garlic, oregano, fresh basil, and panko, mixing until
thoroughly combined.
3. Chill the mixture in the refrigerator for about 20 minutes.
4. Meanwhile, preheat the oven to 400 degrees and line a rimmed
baking sheet with parchment paper. (You can start your balsamic
reduction at this point, if you would like. You can just set it aside until
you are ready to use it.)
5. Once the lentil mixture has chilled, form individual 1 balls by rolling
them between your hands. Transfer each meatball to the prepared
baking sheet.
6. Lightly brush each meatball in its entirety with the olive oil.
7. Bake the meatballs, turning them about halfway through the baking
time, until they are lightly golden and slightly crispy on the outside,
about 15-20 minutes (watch them carefully.)
8. For the balsamic reduction: Place the balsamic vinegar in a
small saucepan over medium heat. Bring the vinegar to a boil, letting
boil for about a minute or so. Reduce the heat to low and simmer the
vinegar until thickened and syrupy, about 3- 5 minutes or so (watch it
closely-the cooking time will depend on the quality of the vinegar you
use). Remove from the heat and let sit until you are ready to use it.
9. To assemble each bite: Using a toothpick, skewer a piece of fresh
basil, a mozzarella ball, and one baked meatball. Drizzle with your
balsamic reduction and sprinkle with flaky sea salt, to taste.

Scones With Feta And Herbs

You will need:
1 & cup flour, 1 tsp sugar, 1 tsp baking powder, tsp baking soda,
pinch of salt, pinch of pepper

110g cold butter, cut in cubes, egg (the other half you use for
brushing), 4 tbsp cold milk, cup greek yoghurt, cup feta cheese
cut in small cubes,1 tbsp chives, chopped, 1 tbsp thyme, chopped
Additionally:
salt
pepper
powdered paprika
egg for brushing
Heat an oven to 180*C.
In a bowl mix dry ingredients and add cold butter cut in small cubes.
Work it with your hands so butter will combine with dry ingredients. In
another bowl mix beaten egg, milk and yogurt. Make a hole in the
middle of dry ingredients and add the wet ones. Mix only so the
ingredients will combine, very delicately. Add feta and herbs and
disturb them evenly in a dough. But dont kneed it.
Flatten the dough so its 1 cm thick and cut circles with a glass or a
cutter.
Brush each scone with an egg and sprinkle with salt, pepper and
powdered paprika.Bake for about 15 minutes.

Slow Cooker Carnitas

3 - 4 pound boneless pork butt/shoulder, cut into six equal pieces
2 teaspoons salt
1 teaspoon pepper
1 tablespoon oregano
1 tablespoon cumin
8 cloves garlic, crushed
1 medium onion, quartered
3 bay leaves
1 lime, juiced
1 large orange, juiced (save the spent halves)
1. In a slow cooker, add cut pork, salt, pepper, oregano, cumin, garlic,
onion, bay leaves, and lime juice. Juice the orange and add it to the
cooker as well. Mix together until the meat is well-coated.
2. Cover and cook on low for 8-10 hours, or until the meat pulls apart
easily.
3. Remove the pork and transfer to a foil-lined baking sheet. Shred the
pork and spread across the baking sheet in a single layer.
4. Pour about 1 cup of the liquid remaining in the slow cooker over the
shredded pork. Broil for 5-10 minutes until the meat browns and crisps
along the edges.

Pierre Herme's Meyer Lemon Tart

Pate Sucree
yield: three 101/2-in crusts or four 8-in crusts
300g unsalted butter, cubed, at room temperature
190g powdered sugar
60g ground almonds
1 vanilla bean, scrapped
2 eggs, room temperature
500g all-purpose flour
1 tsp salt
* Put the butter in a mixer bowl and cream until smooth and creamy
using a paddle attachment.
* Add the sugar, ground almonds, and vanilla bean seeds. Mix until
combined.
* Add the eggs one at a time, fully incorporating the previous one
before adding the next one (the dough might look curdled at this point
but don't worry, it'll come together once you add the flour)
* Combine the flour and salt. Add to the dough in about three addition.
Mix until just it comes together. Do not overwork! Like Pierre said, "it's
better to have lumps of butter rather than to have an overworked
dough".
* Divide the dough in the portions you need. Form each one into a ball
and flatten it into a disk. Wrap each disk with plastic wrap and store in
the fridge overnight (you can also freeze the dough at this point and
thaw it in the fridge overnight).
* Remove one disk from the fridge, and roll it either between two
sheets of parchment paper, or just well-floured surface. You need to
move quickly though. You don't want the dough to be soft and
overworked.
* Line your tart pan with the dough and put it back in the fridge for at
least 1-2 hrs to rest.
* Preheat the oven to 350 F.
* When you're ready to bake, put a parchment paper on top of the
dough and fill the bottom with either rice or beans.
* Bake for 20 minutes. Take the parchment paper and the beans/rice
off, then continue to bake for another 5-10 minutes until it's golden
brown.
* Let cool in the ring.
Lemon Cream
200 g whole eggs (4 eggs)

240 g granulated sugar

160 g fresh Meyer lemon juice
zest from about 5 lemons
300 g unsalted butter, room temperature and cubed
* Rub the zest with the sugar using your finger until the sugar is
moistened with lemon oil.
* On a double boiler, combine the sugar, eggs and juice .
* Whisk/stir constantly until the mixture reaches 85-86 C.
* Strain the mixture and let cool to about 55-60 C and put it in a
blender (if you don't have a hand-held blender)
* Add the butter a couple of pieces at a time, to make an emulsion. The
mixture will lighten in color. Continue running the blender for a few
minutes after all of the butter has been added to ensure the airy and
light cream. Make sure stop and run the blender a few times to avoid
over-heating.
* Pour the mixture into prepared crust and refrigerate.

Exotic Orange Cake

There are five components to this cake and they are: An orange vanilla
bavaroise, a vanilla cremeux, a honey cake layer, a passion fruit gelee,
and a white chocolate spray.
Honey Cake.
60 gm of sugar
60 gm of honey
60 gm of egg whites
115 gm of almond flour
90 gm of egg yolks
210 gm of egg whites
75 gm of sugar
95 gm of cake flour
DIRECTIONS: Mix the sugar, honey, 1st amount of egg whites and the
almond flour until smooth, then gradually and the yolks. Using the 2nd
amount of whites and sugar make a meringue and fold in along with
the flour into the batter. The cake can be baked in a thin layer in a
sheet pan or piped into 8inch rounds on a sheet pan. You will have to
end up with 2 thin (1/4 to 3/8 inch thick) 8 inch disks. Bake at about
350 until done. Set aside
Orange vanilla bavaroise.
330 gm whole milk
66 gm of sugar
66 gm of egg yolks

seeds from 1 vanilla bean

10 gm of gelatin
400 gm of whipped cream
orange zest of 3 oranges
DIRECTIONS: Bring milk to a boil, add orange zest and steep for 15
minutes, strain. Using the milk make a creme anglase with the egg
yolks, sugar, and vanilla. Add the melted gelatin, and cool. When cool
fold in the whipped cream. Set aside
Vanilla cremeux (more like a caramel cremeux)
60 gm of sugar for a dry caramel
360 gm of heavy cream (HOT)
seed from 4 vanilla beans (I used only 1/2 vanilla bean as mine is super
moist)
120 gm yolks
3 gm of gelatin
DIRECTIONS: Caramelize the sugar, add vanilla seeds, and hot heavy
cream. Cool slightly and add to the egg yolks and finish with the
gelatin. Cool and set aside.
Passion fruit gelee (I only made 1/2 the recipe)
150 gm of passion fruit puree
350 gm of mango puree
25 gm of glucose
seeds of 1 vanilla bean
75 gm of sugar
10 gm of gelatin
DIRECTIONS: Heat puree's, glucose, vanilla , and sugar until hot.
Mixture should be uniform and sugar dissolved. Add melted gelatin and
set aside.
ASSEMBLY: Cover one end of a 9 X 2 inch cake ring with plastic wrap
and secure with rubber bands. Place on a sheet pan wrapped side
down. (This cake is assembled up side down.) Make a 8 in by 3/8 inch
solid mold. ( I used 2 sheets of foam board cut into 8 inch circles taped
together and covered with plastic wrap) This solid mold is centered
inside the cake ring on top of the plastic wrap. It will create a space (to
be filled later with gelee) in the top of the cake. Place a layer of
bavaroise around the solid mold, and up the sides of the ring to the top
and a thin layer over the solid mold. Position a layer of cake on top of
the bavaroise. Place a thick layer of the vanilla cremeux on top of the
cake. Cover the cremeux with a layer of bavaroise and another layer of
cake. By this time the last layer of cake should be at the top of the
ring. Finish off the top layer around the edge with bavarois. Make sure
it is level and flat as this will become the bottom of the cake. Freeze
until solid. When frozen ( about 4 hours) warm ring and remove. Turn

up side down. The solid mold is now on top. Carefully remove the mold.
Spray the outside of the cake with white chocolate (I didn't do this as I
don't have it). Fill the space in the top of the cake with the passion fruit
gelee and chill. Refrigerate until serving.

Lemon Cheesecake Mousse

Ingredients:
1 package (4 serving size) lemon Jello
1/2 cup boiling water
1 package (8oz) cream cheese, softened
1/2 cup cold water
1 cup Cool Whip
berries, for garnish
directions:
1. Add lemon Jello to a bowl and pour in the boiling water. Stir until
Jello is completely dissolved.
2. Pour Jello mixture into a blender. Add in cream cheese and cold
water and blend for 1 minute or until smooth.
3. Pour mixture into a large bowl and add in Cool Whip. Mix
together until well blended and smooth.
4. Spoon into four to six dessert dishes (depends on how full you
want them). Place in the fridge for 2 hours.
5. When ready to serve, top with berries or Cool Whip.

Vanilla Bean Cheesecakes With Figs And

Raspberries
Serves: 12 cheesecakes
Ingredients for the crust:
10 mejdool dates (about cup), pitted, soaked in hot water for
15 minutes, and drained
1 cups raw almonds
3 tablespoons Rodelle gourmet baking cocoa
Generous pinch of sea salt
For the cheesecake:
2 cups raw cashews, soaked in hot water for an hour and
drained
cup honey
cup extra virgin olive oil
cup unsweetened almond milk
cup lime or lemon juice
teaspoon sea salt
1 tablespoon Rodelle vanilla bean paste

For the topping:

6 ounces fresh raspberries
4 fresh figs, sliced lengthwise into thirds
Instructions
1. NOTE: Prep time listed does not include one hour to soak the
cashews and two hours for the cheesecakes to chill.
2. Grease a 12-cup muffin tin with olive oil. Cut strips of parchment
about an inch wide and long enough to hang over the edges of
the cups--these will serve as handles for easily removing the
cheesecakes later.
3. To make the crust, pulse the ingredients together in a food
processor, stopping occasionally to scrape down the sides of the
bowl, until they come together into a ball. Pat a thin layer of
crust into the bottom of each muffin cup. Wash the food
processor bowl before making the filling.
4. To make the filling, puree the cashews, honey, olive oil, almond
milk, juice, and sea salt in the food processor until very smooth.
Stir in the vanilla bean paste. Divide the mixture between the 12
muffin cups.
5. Top each cheesecake with two raspberries and a slice of fig.
Freeze for two hours, or until firm. Serve frozen or thaw for 30
minutes before serving. Cheesecakes will keep in the freezer for
up to two weeks.

OREO Cheesecake
Serves 16
36 OREO Cookies, divided
1/4 cup sau 230/4 gr butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup / 250 g Sour Cream
4 eggs

Heat oven to 325F. Place 28 cookies in resealable plastic bag.

Flatten bag to remove excess air, then seal bag. Finely crush
cookies by rolling a rolling pin across the bag. Place crumbs in bowl.
Add butter; mix well. Press onto bottom of 9-inch/ 23 cm springform
pan.
Beat cream cheese, sugar and vanilla in large bowl with mixer until
blended. Add sour cream; mix well. Add eggs, 1 at a time, beating
after each just until blended. Chop or crush remaining cookies.
Gently stir 1-1/2 cups of the chopped cookies into batter. Pour over
crust; sprinkle with remaining chopped cookies.

Bake 1 hour 10 min. or until center is almost set. Run knife around
rim of pan to loosen cake; cool before removing rim. Refrigerate 4
hours.

Espresso-Chocolate Lamingtons
Ingredients
FOR THE SPONGE
(Makes 10-12 Lamingtons)
100 g butter, room temperature + 1 little piece to greese the mold
(20cm x26cm x 4cm), 120 g caster sugar, 2 eggs, 150 g flour, 4
tbsp unsweetened, cocoa powder, 2 italian cups of espresso (about
80 - 100 ml), 1 tsp baking powder
FOR THE FILLING
150 g mascarpone, room temperature, 2 tbsp icing sugar, 3 tsp
instant espresso coffee powder, 3 tsp hot water
FOR THE COATING
100 g good quality dark chocolate, 150 ml espresso (a moka for 3
italian cups), 5 large handfuls shredded coconut
Instructions
(*For the sponge)
1. Pre-heat oven to 180C/350F.
2. Grease the mold and set aside.
3. Make espresso (ideally using a moka) and allow it to cool.
4. Cream butter and sugar together using an electric hand whisk
until really light, thick and fluffy, add the eggs one at a time and
beat well until incorporated.
5. Add in the sifted flour, cocoa and baking powder. And pour in, a
little bit at a time, the espresso until all the ingredients are well
mixed in a smooth and frothy cream.
6. Pour the mixture in the mold leveling it with a spatula and bake
in the oven for 25-30 minutes or until a skewer comes out of the
centre clean. Allow it to cool entirely.
(*For the filling)
1. Combine coffee instant powder and hot water in a cup, allow to
cool.
2. Cream mascarpone and icing sugar together using an electric
hand whisk until really thick and fluffy, add the coffee and beat
well until incorporated.
3. Place the cream in the fridge for 10 minutes while you prepare
the coating.
(*For the coating)
1. Make espresso, again and ideally using a moka and allow it to
cool a little bit.

2. Crush the chocolate and melt it in a water bath or in the

microwave.
3. Add espresso to the melted chocolate, a little bit at a time,
stirring continuously until you have a fluid cream that will coat a
spoon. Place it on the water bath pot to keep it slightly warm and
fluid.
4. Place coconut into a large mixing bowl
(*Finishing)
1. Remove the sponge from the mold and carefully cut into perfect
little squares (about 20-24 parts to obtain 10-12 Lamingtons).
2. Spread the mascarpone coffee cream over the top of one of the
sponge rectangles and sandwich the second on top.
3. Very carefully dip each "sandwich" in the chocolate espresso
coating and then roll in the shredded coconut. Allow to cool on a
cake rack.
4. Enjoy!

Oreo Crusted Walnut-Banana Blondies

Ingredients
1/2 cup + 2 tablespoons (divided) butter, melted and cooled, 20-23
Oreo cookies, 1 cup dark brown sugar, 1 large egg, at room
temperature, 1 1/2 teaspoon vanilla extract, 1/8 teaspoon table salt,
1 ripe banana, mashed with the back of a fork, 1 cup flour, sifted,
1/2 cup bittersweet chocolate chips
1/2 cup walnuts, chopped
Instructions
1. Adjust an oven rack to the middle position and heat the oven to
350 F.
2. Cover an 8X8 baking dish with aluminum foil, pushing it into the
corners and up to the sides; allow the excess to overhang the
edges of the dish. Spray it with vegetable spray.
3. In a food processer, process the Oreo cookies with 2 tablespoons
of melted butter, until they turn into fine and even crumbs.
4. Transfer it into the baking dish. Press the crumbs firmly into an
even layer using the bottom of a ramekin or a measuring cup.
5. Bake the crust for 15 minutes, until fragrant. Take it out of the
oven and set aside.
6. As the crust is baking, whisk butter and sugar in a large bowl
until they are totally combined and silky.
7. Add the egg, vanilla extract and table salt and mix to combine.
8. Fold the banana into the wet batter.
9. Using a spatula, gently fold in the flour in 2 batches. Do not
overmix.

10.

Fold in the chocolate chips and walnuts and mix until

evenly combined.
11.
Pour the batter on to the crust. Bake for 25-30 minutes
until a toothpick inserted into the center comes out clean.
12.
Allow it to cool 15 minutes before getting it out of the
baking dish.
13.
Loosen the edges with a pairing knife and lift the cake from
the baking pan using the foil extensions. Let it cool on a wire rack
at least for an hour.
14.
Cut it into 9 small squares and serve.

Super Moist Guinness Brownies

12-15 brownies
Ingredients
Brownies
1/4 cup vegetable oil, 3/4 cup / 180 ml Guinness Stout beer, 2 cups /
400g sugar, 1/2 tsp vanilla, extract, 1/4 cup salted butter, melted and
cooled, 2 eggs, 1 cup flour, 2/3 cup cocoa (I used Hershey's dark
cocoa)
Ganache
5 oz / 155 g semi sweet chocolate chips, 2 tbsp butter, 2 tbsp guiness,
1/4 cup powdered sugar
Instructions
1. Preheat oven to 350 degrees. Grease a 9x9 square baking pan and
line it with parchment paper.
2. Mix together the oil, guinness, sugar and vanilla extract in a large
bowl.
3. Add butter and mix until well combined.
4. Add eggs and mix until well combined.
5. Combine flour and cocoa in another medium sized bowl.
6. Slowly add dry ingredients to the egg mixture until well combined.
7. Pour the batter into the pan and spread evenly.
8. Bake for 35-38 minutes, or until a toothpick comes out with a few
crumbs. Allow brownies to cool.
9. To make ganache, place chocolate chips, butter and guinness into a
microwave safe bowl and microwave until guinness gets hot and butter
starts to melt.
10. Whisk together chocolate mixture until smooth, microwaving for a
little longer, if needed, using 30 second increments.
11. Add powdered sugar and whisk until smooth.
12. Pour ganache over brownies and spread into an even layer.
13. Cut into bars.

Tort de ciocolata cu crema caramel

Ingrediente tort cu caramel:

4 blaturi x 18 cm
240 g faina, 280 g zahar pudra, 12 g praf de copt, 270 ml lapte batut,
80 ml ulei
4 oua, 270 ml cafea fierbinte, 100 g cacao, esenta de vanilie,
Crema caramel:
5 albusuri, 450 g unt 82 %grasime, 230 g zahar, 1 lingrita extract de
vanilie, 3 linguri sos caramel
Glazura:
200 g zahar, 60 g unt gras, 150 ml smantana pentru frisca(30
%grasime), 3 g gelatina, 2 linguri apa rece, +nuca pentru decor
Mod de preparare tort cu caramel si ciocolata:
Blat:
Faina se amesteca cu zaharul pudra si praful de copt si se cerne.
Laptele batut se amesteca cu ouale si uleiul si se toarna peste
amestecul uscat. Cafeaua fierbinte se amesteca cu cacaua si esenta de
vanilie si se toarna in fir subtire peste compozitia anterioara,
amestecand cu un tel pana se omogenizeza.
Compozitia se imparte in patru parti egale si se coc blaturile intr-o
forma de 18 cm, unsa cu unt si tapetata cu cacao. Se coc 20-25 minute
in cuptorul preincalzit. Dupa 20 de minute se verifica daca sunt gata.
Se scot pe un gratar si se lasa sa se raceasca. Daca au crescut mai
mult in mijloc, se niveleaza cu un cutit zimtat.
Crema de caramel:
Intr-un bol (de metal sau de sticla) se pun albusurile si zaharul si se
amesteca putin. Intr-o oala inalta se pune apa, nu multa pentru ca nu
trebuie sa atinga bolul.
Cand fierbe se pune bolul deasupra si se amesteca cu un tel
incontinuu pana se dizolva zaharul in totalitate(pentru a verifica asta
se ia din albus intre degete si daca nu se mai simt granulele inseamna
ca e gata).
Se ia bolul de pe foc si se mixeaza la viteza maxima pana se raceste
bolul (si amestecul) si se transforma intr-o bezea tare si lucioasa.In
momentul in care bolul si amestecul sunt reci se adauga cate un cub
de unt (scos din frigider cu cateva ore inainte, trebuie sa fie moale); nu
se adauga un alt cub pana cand anteriorul nu este incorporat.
La un moment dat crema o sa fie moale, aproape lichida si cu
aspect de crema taiata, dar nu va faceti griji, isi revine imediat
si se transforma intr-o compozitie cremoasa.
Dupa ce se termina cubuletele de unt se adauga extractul de vanilie,
sosul caramel (mai jos gasiti reteta) si se mixeaza putin.
Crema se imparte in patru parti egale; 1/4 din crema se lasa deoparte.
Asamblare:

Pe un platou se aseaza primul blat (si se pensuleaza putin cu un sirop

din apa+zahar+aroma; acest lucru este optional, oricum blaturile sunt
umede, dar daca totusi il preferati mai umed pensulati cu putin sirop),
1/4 din crema de caramel, se niveleaza si se lasa 3-5 minute la
congelator, apoi se continua la fel; ultimul strat trebuie sa blatul de
ciocolata, apoi se lasa la frigider 2-3 ore. Dupa acest timp se scoate de
la frigider si se imbraca in crema pastrata, se niveleza cu un cutit
spatula si se lasa la rece.
Glazura:
Sos caramel:
Este foarte important sa folositi smantana lichida pentru
frisca si nu frisca lichida, pentru ca aceasta este mult mai
grasa.
Intr-o cratita se pune zaharul si se caramelizeaza, fara sa ramana
cocoloase de zahar, apoi se adauga untul taiat cubulete si se amesteca
pana se topeste. Se adauga smantana lichida cu grija pentru ca se
ridica vapori de abur. Se lasa pe foc mic pana incepe sa clocoteasca,
apoi se stinge focul.
Din sos se folosesc 3-4 linguri pentru crema, restul se pastreaza pentru
glazura.
Sosul se reincalzeste la microunde sau pe foc, pana se fluidizeaza.
Gelatina se hidrateaza in apa rece, apoi se pune sosul caramel cald si
se amesteca incontinuu pana se dizolva gelatina si se raceste sosul.
Cand sosul este racit si dens, se toarna peste tort, incepand din
centru. Se sa se prelinga pe margini, ajutand cu o lingura. Eu nu am
tinut sa fie imbracat perfect, dar a fost acoperit in proportie de 80%.
Cand se proportioneaza se taie cu un cutit cu lama subtire, trecut prin
apa fierbinte, pentru a avea felii perfecte.

Tort din clatite cu mascarpone si fructe de

padure
Ingrediente tort din clatite:
Clatite 25 buc
600 ml lapte, 200 ml apa minerala, 5 oua, 1 lingura zahar, 300 g faina,
10 g praf de copt, 50 ml ulei, 1 praf de sare
Crema:
500 g mascarpone, 500 ml smantana pentru frisca, 100 g zahar pudra
Sos de fructe:
300 g fructe de padure, 120 g zahar, 50-60 ml apa
Mod de preparare tort din clatite
Clatite:
Intr-un bol incapator punem apa, laptele, ouale, zaharul si un praf de
sare, mixam putin. Faina se amesteca cu praful de copt si se

incorporeaza in amestecul lichid. La sfarsit adaugam uleiul si

omogenizam.
O tigaie pentru clatite se incalzeste bine, se unge cu ulei si se pune un
polonic din compozitie, se roteste usor pana se acopera baza tigaii.
Coacem pe ambele parti si asezam clatita pe o farfurie pana se
raceste, apoi punem pe un alt platou, una peste alta. Se coc aprox. 25
clatite.
Crema:
Smantana rece se mixeaza, iar cand incepe ca devina cremoasa
adaugam zaharul pudra si continuam mixarea pana ajunge la
consistenta dorita. Branza mascarpone se mixeaza putin, apoi se
incorporeaza treptat in frisca.
Sos de fructe:
Fructele, zaharul si apa se pun intr-o cratita si se fierbe pana incepe sa
se ingroase putin sosul. Se lasa sa se raceasca complet.
Asamblare:
Pe un platou se aseaza o foaie de clatite, se unge cu crema
mascarpone, se aseaza o noua foaie, crema, foaie, crema si sos de
fructe, apoi foaie si continuam. Ideea este sa puneti sos de fructe la
trei foie de clatite.
La sfarsit punem crema mascarpone si sos si fructe de padure.
Se pune la frigider ore, apoi se serveste.

Concord Grape & Mint Sorbet

Youll need:
2 lbs fresh Concord grapes, stems removed
12 mint leaves
1/4 cup sugar
juice of 1 lime

Remove stems from grapes. Rinse. In the basin of a blender or food
processor, combine grapes, mint leaves, sugar, and the juice of 1 lime.
Puree the the mixture until all but a few specks of grape skin remain
visible. Kimberly suggests straining the mixture through a fine mesh
sieve or strainer, but Im into the pulp. Its up to you.
Churn the blended grapes in an ice cream maker for 25-30 minutes,
until slightly frozen. The sorbet will still be soft. Pour into a freezer-safe
container and freeze for three more hours to solidify.