11/29/2007

11/25/2007

Christmas Crafts

Christmas Crafts

I made this for my sister's office, her friend the clinic drugstore assistant wanted one, then my sister's collegues...oh i need to hide myself, because I have to do soooo many things for my house and I haven't done anything =: (

Believe it or not these petals and leaves were made in the kitchen, with an iron that has two parts with the form of a leaf then I heated it on the stove burner, yes it was very hot if you consider i had to make 40 small petals, 40 medium petals and 40 leaves...phew




11/23/2007

Vienna Bread

Vienna Bread
This bread is so soft and the smell of it when baking is so delicious , it'll make your mouth water and You'll love it.Source: Mar from Todo Caserito 2





Vinna Bread.

Ingredients:
110 g sugar.
20 g malt extract.
1000 g flour.
600 cc milk room temperature.
35 g yiest (I used 2 tablespoons).
85 g margarine or butter.
15 g salt.
Chuño:
1 teaspoon cornstarch.
300 cc water.

directions:
1- Disolve yeast, sugar and malt extract in 300 cc milk.
2- Sieve together flour and salt.
3- Gradually add the flour into the milk mix.
4- Add the rest of the milk and margarine.
5- Knead until dough is smooth and it is no longer sticky, (you may need an extra 1/4 cup flour) .
6- Cover the dough and let stand for 20 minutes.
7- make a log with the dough and cut portions of 120g, and form balls let stand for 30 minutes.
8- shape each portion of dough to form a cilinder.(I omitted this step and only streched the dough balls).
9- Place the dough portions onto a grased baking sheet.
10-Let the dough raise until double in size.
11- Bake for 20 minutes or util golden brown at 200°C.
12-take out from oven and brush with the chuño.
Chuño:
the chuño works like the egg wash.
Direction:
1- Mix the ingredients for the chuño and cook until it boils.

11/12/2007

Vanilla Sponge Cake

Vanilla Sponge Cake.


Crepes Filled with Corn Cream and Fried Chicken.

Crepes Filled With Corn Cream and Fried Chicken.

Today, this amateur chef prepared crepes, in the beginning it seemed to me very difficult because the shape of the first crepes was irregular, then square (wendy’s could hire for this) but in the end I managed to do them round ,soon this master of crepes had the ability to make Mickey’s shape (or something). After that I decide to make fried chicken which was very easy, and a green salad …Boy, Was I Tired …so please excuse me for the greens (I also made the cake, after all).




Ingredients:

2 tablespoons ground oregano.

1/2 cup grated parmesan cheese.

Crepes.

3 cups milk.

2 cups self raising flour.

1/4 teaspoon salt.

2 eggs.

1/4 cup corn oil.

1 tablespoon sugar.

Directions:

1- Mix all the ingredients and lets stand for 10 minutes.

2- form the crepes on a hot frying pan, remember to brush the pan with oil before makin the crepes.

Corn Cream.

2 cups milk.

1 teaspoon salt.

2 1/2 teaspoon butter.

1 can of 440g (15 1/2 onz) whole kernel corn.

6 tablespoons cornstarch.

1- disolve the cornstarch in 1/2 cup milk.

2- Blend the corn, milk,salt and butter, until smooth.

3- Place the blended corn in a sauce pan and heat for 5 minutes.

4- Add the milk and cornstarch mix.

5 Cook until thick.Let cool.

Tomato Sauce.

1 tablespoon tomato pure.

1 cup water.

1/2 teaspoon mustard.

7 garlic cloves sliced.

4 tablespoons corn oil.

1- Disolve the tomato purenad the mustard in the water.

2-place sliced garlid in the oil (room temperature) and fry until crispy ( not burnt ).

3- Add the tomato mix.

4- Cook until 1/4 of the volumen evaporates.

Crepe assenbly.

1- Spread each crepe with the corn cream.

2- Roll the crepes and place them onto a greased baking sheet.

3- cover with the tomato sauce, sprinkle with ground oregano and parmesan cheese.

4- Bake 15 minutes in a hot oven.

Marinade for the chicken.

1/2 chicken cut into pieces.

1 teaspoon each: onion, garlic, cumin powder and salt

4 tablespoons beer

Directions.

1- mix all the ingredients.

2- Place the chicken in a bowl and add the marinade let this rest for an hour in the refrigerator.

shake for the chicken.

2 cups bread crumbs.

1 teaspoon each onion, garlic, cumin powder.

1 tablespoon ground oregano (dehydrated at home is better).

1 cup flour.

1/2 cup milk.

1 egg.

Directions.

1- In a plastic bag place the bread crumbs, oregano, onion, garlic, and cumin powder.

2- Place the flour in a plastic bag.

3- Beat the milk and egg in a bowl.

4-Shake the marinated chicken in the flour.

5- Dip each chicken piece in the egg milk mix.

6- shake the chicken pieces in the bread crumbs.

7- Repeat steps 5 and 6.

8- Fry each piece in very hot oil until golden brown.Place onto a baking sheet and bake.

9-Insert a BBQ stick into the chicken pieces then press slightly. The juices should run clear; if they're still red or pink, cook the chicken a little longer.

11/09/2007

Passionfruit Delight

Passion fruit Delight
This dessert is so fresh and delicious that my sister, who is on a diet and only wanted a bite, "just a taste", ended up eating two portions and then asked me if could make some more for tomorrow.
This dessert can be made with fresh lemon juice.







Recipe:

1 can sweetened condensed milk (397 grms).
1 can evaporated milk (410 grms).
3/4 cup fresh passion fruit juice.
1/4 cup passionfruit juice.
250 grms cookie crumbs (maria cookies,digestive cookies).
1 kiwifruit for decoration (or the fuit you like).

Directions:

1- With an electric mixer in slow speed, mix sweetened condesed milk and evaporated milk.
2- Gradually add the passion fruit juice to milk mix.turn the mixer to medium speed and beat until the mex is creamy and thich (the consistensy is like mayonaisse).
3- Assemble the dessert by pouring layers of the passionfruit cream and cookie crumbles.Finish with a layer of cream.
4- Moisten (not soak) the layer of cookies with the 1/4 cup passion fruit juice.this layer should add a crunchy textute to the dessert.
5- Decorate with the kiwifruit.
6- Chill before serving.

note:

To make the passionfruit juice, I used four passion fruits and four tablespoon of water.

11/06/2007

11/03/2007

Red Velvet Cake

Red Velvet Cake


Ingredients:

For the cake:

2 1/2 cups cake flour.

1 teaspoon baking powder.

1/2 teaspoon salt.

2 tablespoon cocoa powder.

1/2 cup unsalted butter.

1 1/2 white sugar.

3 medium eggs.

1 teaspoon vanilla extract.

1 cup buttermilk.

2 tablespoons red food color.

1 teaspoon baking soda.

1 teaspoon white vinegar.

Icing and filling:

2 cups whipped cream.

2 8 onz creamcheese packages.

1 teaspoon vanilla extract.

1/2 cup confectioners' sugar.

Directions:

For the cake

1- Sieve together flour, salt, baking powder and cocoa.

2- Mix buttercream and red food color.

3- With an electric mixer beat butter until it is soft.

4- Add sugar and keep beating until the mixture is creamy.

5- Add vanilla and egg one at a time.

6- Add flour and buttermilk alternately beat until well blended.

7- Mix vinegar and baking soda and Wait until the fizzing stops.

8- Add to the cake mixture and beat quickly.

9- Pour the cake mixture into two greased and floured cake pans.

10- Bake at 350 °F or 180 °C until toothpick inserted comes out clean.

11- unmold the cakes and let cool before icing

Note: It is better to put the cake in the refrigerator for at least one hour or let it rest overnight

For the Icing.

1- Beat creamcheese until soft.

2- Gently fold whipped cream in the creamcheese.

3- Add vanilla-

4- Gradually add confectioners' sugar.

Cake assembly.

1- Put one of the cakes on a dish.

2- Spread some cream over the cake.

3-Top with the second cake to form a sandwiched cake.

4- Spread the icing over top and sides of the cake.