Tasty Pizza

Good morning! Forget takeaway pizzas and encourage kids to cook their own pizzas with the following recipe!

Rainbow pizzas

Ingredients:

- 2 plain pizza base.

- 6 tbsp passata (tomato sauce).

- 400g mixed red and yellow tomatoes, sliced.

- 74g sprouting broccoli, stems finely sliced.

- 8 green olives, pitted and halved (optional).

- 150g mozzarella cherries (bocconcini).

- 2 tbsp fresh pesto.

- Hanful fresh basil leaves, to serve.

Method:

1- Heat the oven to 180C/160C. Put each pizza base on a baking sheet and spread each with half of the passata. Arrange the tomatoes on the top in rings or wedges of colour and add the broccoli and the olives, if using. Squish the mozzarella cherries (bocconcini) a little before dotting them over the pizzas, then drizzle 1 tbsp pesto over each. 

2- Bake for 15-20 minutes or until the top is bubbling and just starting to crown a little. Scatter over the basil leaves before serving. 

Enjoy it and see you in the next update!

Happy St. Patrick's Day!

Today is St. Patrick's Day and we are going to celebrate it sharing with you two tasty recipes!

Irish Stew

Ingredients:

- 1tbsp sunflower oil.

- 200g smoked streaky bacon, preferably in one piece, skinned and cut into chunks.

- 900g stewing lamb, cut into large chunks.

- 5 medium onions, sliced.

- 5 carrots, sliced into chunks.

- 3 bay leaves.

- Small bunch thyme.

- 100g pearl barley.

- 850ml lamb stock.

- 6 medium potatoes, cut into chunks.

- Small knob of butter.

- 3 spring onions, finely sliced.

Method:

1- Heat the oven to 160C/fan. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 minutes until crips. Turn up the heat, then cook the lamb for 6 minutes until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 minutes until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.

2- Sit the chunks of a potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. The stew can now be chilled and kept in the fridge for 2 days, then reheated it a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.

Guinness chocolate puddings

Ingredients:

- 150g unsalted butter, plus extra for the ramekins.

- 200g dark chocolate (70% cocoa), roughly chopped.

- 90g golden caster sugar.

- 3 large eggs.

- 90ml Guinness or other stout.

- Clotted cream or thick double cream, to serve (optional).

Method:

1- Butter four 9 x 5cm ramekins and set aside. Tip the butter, chocolate and a generous pinch of salt into a heatproof bowl. Set over a small pan of just-simmering water and stir until melted, the remove from the heat and leave to cool a little.

2- Put the sugar and eggs in a large mixing bowl and beat with an electric whisk until pale, almost doubled in volume and thick enough to leave a trail when the beaters are lifted up. Gently fold in the melted chocolate and the Guinness. Spoon the mixture into the ramekins, then chill in the fridge for 1 hour. Heat oven to 200C/180C and put a baking tray on the top shelf to heat up.

3- Place the ramekins on the hot baking tray and bake for 18 minutes. Remove from the oven and leave to stand for a minute, then serve with a dollop of cream, if you like.

See you in the next update! Enjoy cooking!

Crusty Garlic Bread

Ingredients:

- 60g butter, softened

- 2 garlic cloves, crushed

- 1 part-baked white baguette (about 150g)

Method:

1- Put the butter in a bowl, add the garlic and mix well. Spoon the butter out onto a sheet of cling film and roll up to make a sausage-shaped log. Chill for 10 mins.

2- Heat oven to 200C/180C fan/gas 6. Slice the baguette into about 12 slices but not all the way through, leaving the base intact to hold it together.

3- Remove the cling film from the butter and thinly slice on a chopping board. Press each butter slice between the slices of bread.

4 - Wrap the baguette in foil, place on a tray and bake for 5-6 mins, then peel back the foil. Cook for a further 4-5 mins to crisp up.

See you in the next update and enjoy our recipes!

Perfect Pancakes

Hello, guys! Let me give you the most delicious recipe for fluffy thick pancakes which is so, so simple.

Ingredients:

- 1 mug of milk.
- 1 mug of flour.
- 1 egg.
- A pinch of sea salt.
- Butter.

Method:

1- First of all, put a pan onto a medium heat. 

2- Into a bowl put one mug of milk, one mug of self-raising flour (white or wholemeal) and one lovely free-range egg. One pinch of sea salt and give a good whisk. And it will be a fairly thick, light batter. 

3- Lightly rub a pan with just a little butter and then pour in enough batter to the size of the pancake that you want. When the batter is cooked around the edge and little holes have come to the surface of the pancake, have a little look under the pancake. On the count of three a nice confident flip. 

4- As soon as it's turned, it's nice to give another little rub with butter and after one minute you will have a beautiful, fluffy, gorgeous pancake ready to be taken sweet or savoury. 

So there you go, guys. That is a foolproof pancake recipe!

Stay tuned for more updates! See you!

Main dishes

Beef and dhal curry

by Norma MacMillan and Wendy James

Ingredients:

- 250g Lentis.

- 600ml Water.

- 2 Dried chillies.

- 700g Chuck steak.

- 2 Medium onions.

- 1 Garlic clove.

- 50g Vegetable margarine.

- 2 Cardamom pods.

- 2 Cloves.

- 2 inch Cinnamon stick.

- 1 tablespoon Curry powder.

- 1 tablespoon Tomato purée.

- Salt.

Method:

1- Put lentils into a pan with 400ml water and deseeded chillies. Bring to the boil and simmer for 10 minutes.

2- Meanwhile, cut meat into large cubes. Peel and finely chop onions; peel and crush garlic. Melt margarine in flameproof casserole, add onions and garlic and fry for 3 minutes.

3- Lightly crush cardamom pods and add to pan with other spices and curry powder. Fry gently, stirring, for 3 minutes.

4- Drain lentils, reserving the liquid. Discard the chillies.

5- Stir tomato purée and meat into casserole and fry till coated with spice mixture. Add cooking liquor from lentils. Bring to the boil, cover and simmer gently for about 1h and 30 minutes till beef is tender.

6- Add lentils and remaining water and simmer, uncovered, for a further 15 minutes till lentils become mushy and absorb the liquid. Discard cinnamon, cardamom and cloves. Add salt to taste, then serve with boiled rice.

Lamb kebabs with prunes

by Norma MacMillan and Wendy James

Ingredients:

- 12 Prunes.

- 150ml Red wine.

- 450g Lean lamb cut from the leg.

- 3 teaspoons Oil.

- Salt and pepper.

- 1/2 teaspoon Dry thyme.

- 2 Firm tomatoes.

- 1 Medium onion.

- 3 Thick rashers of streaky bacon.

Method:

1- Put the prunes into a saucepan, add the red wine and bring to the boil. Remove from the heat and leave to soak for 30 mins.

2- Cut lamb into 12 large cubes. Place in bowl with oil, seasoning and thyme. Cover and leave for 30 mins.

3- Meanwhile, quarter the tomatoes. Peel the onion and cut through the root into eight wedges. Derind bacon and cut each rasher into four. Preheat the grill.

4- Drain the prunes, reserving the wine. Make a slit in each prune and remove the stone. Thread the lamb, prunes, tomatoes, bacon and onion on to four skewers. Brush the kebabs with the lamb marinade and the wine from the prunes, then sprinkle with salt and pepper.

5- Grill for about 15 minutes, turning occasionally, till the lamb is tender. Arrange on a warmed serving dish and serve with boiled rice.

Why don't you try to cook them? Stay tuned for more updates! 

Tasty Starters

Piquant herby tomatoes
by Norma MacMillan and Wendy James

Ingredients:

- 8 Medium tomatoes.

- 1 Onion.

- 25g Vegetable magarine.

- 100g Fresh wholemeal breadcrumbs.

- 2 tablespoons Chopped capers.

- 2 tablespoons Chopped mixed fresh herbs.

- 1 Garlic clove.

- 1 Egg.

- Salt and pepper.

- 2 tablespoons vegetable oil.

Method:

1- Preheat the oven 200ºC. Cut a slice from the top of each tomato and scoop out the insides with a teaspoon. Arrange in an oiled ovenproof dish.

2- Peel and finely chop the onion. Fry in the margarine until softened, then mix in the breadcrumbs, capers, herbs, garlic, egg and seasoning. Use to stuff the tomatoes.

3- Pour the oil over the tomatoes. Bake for 15-20 minutes and serve hot.

Russian avocados

by Norma MacMillan and Wendy James

Ingredients:

- 5 tablespoons Vegetable oil.

- 2 tablespoons Wine vinegar.

- 1 Garlic clove.

- Salt and pepper.

- 1 Cooked potato.

- 3 Cooked carrots.

- 1 Cooked beetroot.

- 3 tablespoons Cooked peas.

- 280g Can of asparagus tips.

- 3 Avocados.

- 2 tablespoons Lemon juice.

- 6 tablespoons Plain yogurt.

- 2 Hard-boiled eggs.

Sauce:

1- To make the vinaigrette, put the oil, vinegar, peeled and crushed garlic, salt and pepper into a mixing bowl and beat with a fork until well blended.

Method:

1- Dice the potato, carrots and beetroot and put in a bowl with the peas and drained asparagus tips. Pour the vinaigrette over and leave to marinate for 30 minutes, stirring gently from time to time.

2- Cut the avocados in half lengthways. Remove stones and a little of the flesh. Chop flesh and mix in with other vegetables. Sprinkle avocado halves with lemon juice.

3- Fill avocado shells with vegetable mixture and top with yogurt. Chop hard-boiled eggs and sprinkle over yogurt.

Stay tuned for more updates and enjoy it!

Dishes from Canton and Szechuan

Chow Mein (Fried Noodles)

Kenneth Lo

Ingredients:

- 450g egg noodles.

- 275g pork fillet, shredded.

- 2 teaspoons cornflour.

- 5 tablespoons vegetable oil.

- 100g canned bamboo shoots, drained and shredded.

- 1/2 cucumber, shredded.

- 100g spinach leaves, shredded.

Sauce:

- 3 tablespoons soy sauce.

- 2 tablespoons Chinese wine or dry sherry.

- 1 teaspoon salt.

- 1 teaspoon sugar.

- 1 teaspoon cornflour.

- 1 teaspoon sesame oil. 

Method:

1- Plunge the noodles into a pan of boiling water and simmer for 10 minutes or until soft but not sticky. Drain and refresh in cold running water.

2- Toss the shredded pork with the cornflour.

3- Heat about half the oil in a work or frying pan. Place the noodles in a large bowl, tossing with a fork to separate them, then pour over the hot oil. Stir to ensure that the noodles are evenly coated. Return the noodles to the wok and stir-fry for 2-3 minutes. Remove the noodles with a slotted spoon and place on a serving dish. 

4- Heat the remaining oil in the wok and quickly stir-fry the pork, bamboo shoots, cucumber and spinach for 3 minutes. Mix together the sauce ingredients and pour into the wok. Cook for about 2 minutes, then pour the mixture over the noodles, sprinkle with sesame oil and serve.

Szechuan Hot fried crispy shredded beef

By Kenneth Lo

Ingredients:

- 4 eggs.
- 1/2 teaspoon salt.
- 100g cornflour.
- 450g topside of beef, cut into matchsticks strips.
- 600ml vegetable oil.
- 3 medium carrots, scraped and cut into matchsticks strips.
- 2 spring onions, cut into 2.5cm.
- 2 chillis, shredded.
- 3 garlic cloves, crushed.
- 6 teaspoons sugar.
- 2 tablespoons soy sauce.
- 4 tablespoons wine vinegar.

Method:

1- Mix together the eggs, salt and cornflour and toss the beef in this until well coated. Heat the oil in a wok to 180º, or until a cube of bread browns in 30 seconds, and stir-fry the beef for 1/2 minutes or until crispy. Remove and drain on paper towels.
2- Reheat the oil and deep-fry the carrots for 1/2 minutes. Remove and drain on paper towels.
3- Pour off most of the oil, leaving about 1/2 tablespoons in the bottom of the wok. Reheat, then add the spring onions, chillis and garlic. Stir-fry together for about 30 seconds over the heat then add the sugar, soy sauce and vinegar. Return the meat and carrots to the sauce. Toss over the heat and serve.

See you in the next update! Stay tuned!

Chinese Pork and Chicken in Lemon sauce

Lion's head meatballs

By Kenneth Lo

Ingredients:

- 1 kg minced pork.

- 4 tablespoons soy sauce.

- 1 tablespoon Chinese wine or dry sherry.

- 1 1/2 tablespoons sugar.

- 1 cm piece root ginger, peeled and finely chopped.

- 1/2 teaspoon freshly ground black pepper.

- 1 tablespoon sesame oil.

- 4 tablespoons vegetable oil.

- 500ml cold water.

- 1 tablespoon cornflour.

- 2 tablespoons cold water.

Method:

1- In a bowl mix together the pork, one tablespoon soy sauce, wine, 1/2 tablespoon sugar, ginger, pepper and sesame oil until everything is thoroughly blended. Beat well, then form into 4 equal-size meatballs.

2- Heat a wok, then add 4 tablespoons vegetable oil. Add the meatballs and brown thoroughly all over. Put the water into a pan and bring to the boil. Gently transfer the meatballs to the pan, add the remaining soy sauce and sugar, cover and simmer gently for about 3 hours, checking from time to time to see that the liquid has not all evaporated.

3- After 3 hours, the meatballs should be ready. Lift out the meatballs, drain and place on a serving dish. Keep warm while you thicken the sauce by stirring in the blended cornflour and water. When thickened, pour the sauce over the meatballs and serve immediately.

Fried Chicken Slices in Lemon Sauce

By Kenneth Lo

Ingredients:

- 350g chicken breast, cut into 2.5cm slices.
- 1 teaspoon salt.
- 1 teaspoon Chinese wine or dry sherry.
- 1/2 tablespoon soy sauce.
- 2 tablespoons cornflour.
- 4 tablespoons chicken stock.
- 1egg yolk.
- Pinch of freshly ground white pepper.
- 3 tablespoons plain flour.
- 600ml vegetable oil.
- 3 tablespoons sugar.
- 3 tablespoons fresh lemon juice.
- 1 teaspoon sesame oil.
- Lemon slices and rind, to garnish.

Method:

1- Mix the chicken pieces in a bowl with half the salt, the wine, the soy sauce, one tablespoon of cornflour, one tablespoon of chicken stock, egg yolk and white pepper. Marinate for about 10 minutes.
2- Dust the chicken pieces with the plain flour. Heat the oil in a wok to 180º or until a cube of bread browns in 30 seconds. Add the chicken and deep-fry until golden brown, about 1 minute. Remove and drain on paper towels.
3- Pour off all but 1 tablespoon of the oil from the wok and reheat. Add the sugar, lemon juice, remaining salt, sesame oil and cornflour blended with the remaining chicken stock to thicken the sauce. Pour the sauce over the chicken slices and serve, garnished with lemon slices and then strips of lemon rind.


Enjoy it and stay tuned for more updates!

Recipes from the East of Shanghai

Chinese, asparagus and straw mushroom soup

By Kenneth Lo

Ingredients:

- 2 chicken breasts, about 175g, skinned and thinly sliced.

- 1 egg, beaten.

- 1 tablespoon cornflour.

- 150ml vegetable oil.

- 1.2 litres chicken stock.

- 8 canned asparagus spears, cut into 2cm pieces.

- 8-10 canned straw mushrooms, drained and sliced in half.

- 1/2 teaspoon salt.

- Pinch of MSG. 

- 1/2 teaspoon sesame oil.

Method:

1- Place the chicken slices in a bowl with the egg and cornflour and turn until evenly coated.

2- Heat the oil in a wok and add the chicken slices. Stir-fry gently for about 1 minute, then remove from the oil and drain. Pour off the oil and add the stock to the wok. Heat until boiling, then add the chicken slices, asparagus and straw mushrooms. Finally add the salt, MSG, and sesame oil. Bring back to the boil and serve.

Cold spiced French beans

By Kenneth Lo

Ingredients:

- 225g French beans.

- 1 1/2 teaspoon salt.

- 2.5cm piece root ginger, peeled and finely chopped.

- 1 dried chilli, finely chopped.

- 1 teaspoon black pepper corn.

- 2 tablespoons sesame oil.

- 1 dried chilli, finely chopped.

- 25g sugar.

- 2 tablespoons wine vinegar.

Method:

1- Top and tail the beans, string them, then cut in half. Blanch the beans and refresh under cold, running water. Add the salt and leave them to soak in a large bowl for 20 minutes.

2- Drain the beans and arrange on a serving dish. Mix the ginger and chilli together in a bowl.

3- Heat the wok and dry-fry the pepper corn until fragant. Pour in the sesame oil, then the chopped dried chilli, sugar and wine vinegar, and fry together for 30 seconds. Pour the hot mixture over the ginger and chilli, mix together and pour over the beans. Toss well, then chill before serving.

These dishes are very tasty! Enjoy them a lot and see you in the next update! 

Tasty Chinese dishes

Hot-fried king prawns in Breadcrumbs
By Kenneth Lo

Ingredients:

- 8 uncooked king prawns, peeled and deveined and cut in half down the back.

- 50g seasoned flour, for dusting.

- 3 egg whites.

- Pinck of cornflour.

- 4 tablespoons breadcrumbs.

- 600 ml vegetable oil.

- 6 tablespoons tomato purée.

Method:

1- Dust the king prawns with the seasoned flour.

2- Beat the egg whites lightly, then beat in the cornflour. Coat the prawns thickly with mixture, then dip in breadcrumbs.

3- Heat the vegetable oil in a wok to 180ºC or until cube of bread browns in 30 seconds. Put in the coated prawns and deep-fry for about 3 minutes or until golden brown, then remove from the oil and drain on paper towels.

4- Place the prawns on a warm serving dish and use the tomato purée as a dip.

Pekin sliced chicken omelettes in garlic and onion sauce
By Kenneth Lo

Ingredients:

- 3 chickens breasts, skinned and each cut into 4 slices.

- 1 teaspoon salt.

- Pinch of freshly ground white pepper.

- 2 eggs beaten.

- 3 tablespoons vegetable oil.

- 2 garlic cloves, thinly sliced.

- 2 spring onions, finely chopped.

- 4 tablespoons, chicken stock.

- 2 tablespoons wine vinegar.

- Pinch of MSG (Monosodium glutamate). 

Method:

1- Rub the chicken slices witha pinch of salt and pepper, then turn in the beaten eggs until well coated.

2- Heat the oil in a wok until smoking, then add the chicken pieces one by one. Reduce the heat until low and fry for 1minute and 30 seconds, then turn the slices over to cook on the other side. After  30 seconds, sprinkle on the garlic, spring onions, chicken stock, remaining salt, vinegar and MSG. Leave to shimmer for 2 minutes.

3- Remove the chicken slices and cut if liked into smaller pieces. Place on a heated serving dish and  pour the sauce over the chicken.

Stay tuned for more updates and enjoy!!

Mexican recipes

Crispy pan Tacos

By Donna Hay

Ingredients:

- 200g beef rump steak.

- Olive oil for brushing.

- 2 teaspoons smoked paprika, sea salt and cracked black pepper.

- 1x 400g can red kidney beans, drained and rinsed.

- 1/4 red onion, finely chopped.

- 100 cherry tomatoes, finely chopped.

- 1 cup coriander (cilantro) leaves.

- 2 tablespoons lime juice and extra lime wedges, to serve.

- 6 corn tortillas.

- 120 manchego or tasty cheese, sliced.

Method:

1- Heat a frying pan over high heat.

2- Brush the steak with oil and sprinkle with paprika, salt and pepper. Add to pan and cook for 2-3 minutes each side, remove from pan and thinly slice.

3- Combine the beans, onion, tomato, coriander, lime, steak, salt and pepper in a bowl.

4- Heat a non-stick frying pan over medium heat. Brush a tortilla with oil and place in the pan.

5- Place some cheese on one half of a tortilla and top with some of the steak mixture. 

6- Fold over tortilla and cook for 2 minutes each side or until crisp.

7- Repeat with remaining ingredients and serve with lime wedges.

Guacamole

Ingredients:

- 3 avocados.

- 1/2 small onion, finely diced or chopped.

- 2 roma tomatoes, diced.

- 3 tablespoons of fresh coriander (cilantro), chopped.

- 1 jalapeño pepper, diced. Remove the seeds.

- 2 garlic cloves, minced.

- 1 lime, juiced.

- 1/2 teaspoon sea salt.

- Tortilla chips (nachos).

Method:

1- Slice the avocados in half, remove the skin and seed.

2- Place them in a mixing bowl and mash them with a fork until get a smooth cream. 

3- Add the rest of the ingredients and stir together.

4- Serve with some tortilla chips.

Enjoy our recipes! Stay tuned for more updates!

Let's take some breakfast

Egg on toast 

by Donna Hay

Ingredients:

- 4 large slices sourdough bread.

- Butter for spreading.

- 4 eggs.

- 15g butter, extra.

- 1/2 teaspoon grated lemon rind.

- 150g baby spinach leaves.

- Sea salt and cracked black pepper.

- Shaved parmesan, to serve.

- Truffle oil, if desired.

Method:

1- Heat a large frying pan over low heat.

2- Make a hole in the middle of each piece of bread and butter both sides of the bread.

3- Place bread in the frying pan and cook covered for 3-4 minutes until golden.

4- Turn the bread and crack an egg into each hole of the bread. Cook for 2 minutes or until the eggs are cooked to your liking.

5- Place on serving plates.

6- Add extra butter and lemon rind to the pan and cook for 1 minute. Add the spinach, salt and pepper and stir until wilted.

7- Serve with the eggs, top with shaved parmesan and drizzle with truffle oil, if desired.

Orange juice with honey

Ingredients:

- 5 oranges.

- 1 or 2 spoons of honey.

Method:

1- Squeeze the oranges in a large saucepan.

2- Heat it until it makes small bubbles.

3- Add one or two spoons of honey and mix it well.

3- Turn off the heat. Serve and enjoy it!

Enjoy our recipes! See you soon!

Fresh and healthy

Good morning! The update of today presents two tasty and healthy salads, why don't you try to cook them?

Caprese salad

by Donna Hay

Ingredients:

- 2 large heirloom or vine-ripened tomatoes.

- 2 x 100g buffalo mozzarella.

- 1/2 cup (80g) black olives.

- 2 springs basil.

- 1/2 tablespoons olive oil.

- 2 teaspoons balsamic vinegar, sea salt, cracked black pepper and crusty bread, to serve.

Method:

1- Place a saucepan of water over high heat and bring to the boild.

2- Place the tomatoes in the water for 30 seconds, remove and place in a bowl of ice water until cool.

3- Peel away tomato skins.

4- Arrange tomatoes, mozzarella, olives and basil on serving plates. Drizzle with olive oil, balsamic, salt and pepper. Serve with crusty bread.

Roasted tomato and mozzarella salad

by Donna Hay

Ingredients:

- 2 heirloom tomatoes, halved.

- 4-8 large basil leaves.

- 2 x125g buffalo mozzarella, halved.

- 4 slices char-grilled sourdough bread.

- 2 tablespoons olive tapenade.

- 4 slices prosciutto.

- 40g rocket (arugula) leaves.

- Olive oil, for drizzling.

Method:

1- Preheat grill on high heat. 

2- Line a baking tray with non-stick baking paper.

3- Scoop out the seeds and some of the soft flesh from the tomatoes and discard.

4- Place the tomatoes on the baking tray cut-side up. 

5- Line the tomatoes with basil leaves and top with mozzarella.

6- Grill for 3-4 minutes or until the mozzarella is golden.

7- To serve, spread char-grilled bread with tapenade and top with prosciutto and rocket. Place the tomatoes on the plates and drizzle with olive oil to serve.

Stay tuned for more updates!

The cold never bothered me anyway ♫♩♫

Good afternoon everyone! I am going to leave here two fast, fresh and tasty recipes that children will love.

Mango and banana yoghurt gelato

by Donna Hay

Ingredients:

- 2 bananas, peeled and chopped.

- 3 mangoes, peeled and chopped.

- 1 cup (280g) thick natural or vanilla yoghurt.

Method:

1- Place the banana and mango in a sealed container and freeze for 2-3 hours or until frozen.

2- Place the frozen fruit and yoghurt in a blender or food processor and blend until smooth. 

3- Serve immediately or place in a sealed container and freeze.

4- After freezing allow to soften for 5 minutes before serving.

Homemade Lemonade

Ingredients:

- 8 lemons.
- 2 cups of sugar.
- 8 cups of water.

Method:

1- Place the sugar and water in a small soucepan and bring to a simmer. Remove from heat when the sugar dissolves completely.
2- Juice your lemons into a bowl.
3- Pour the juice and the water into a serving pitcher.
4- Refrigerated during 1 hour.
5- Serve with ice and sliced lemons. If the lemonade is very sweet, add a bit more of lemon juice to it.

Enjoy our recipes and see you soon!

Tasty soul

Sweet Palms

Ingredients:

- 1 sheet of puff pastry.
- 200g of sugar.
- Rolling pin.
- Baking paper.

Method:

1- Turn the oven on at 200º.
2- Put the baking paper on a worktop and sprinkle with the sugar.
3- Spread the sugar everly on the paper.
4- Take the puff pastry and put it on the baking paper, and sprinkle sugar again. Roll the puff pastry with the rolling pin.
5- Make amark in the middle of the puff pastry.
6- Take the edges of the puff pastry and fold them inter.
7- Bake in the oven for 10-12mins. Take out of the oven.
8- Ready to eat! Enjoy!


Crème Caramel with biscuit base

Ingredients:

- 200g of biscuits.
- 80g of butter.
- 1 packet of crème caramel.

Method:

1- First, to make the base, crush the biscuits into small pieces and mix it with the butter. Put the mixture in a cake mold.
2- Mix the pack of crème caramel with the milk and bring it to the boil.
3- Put the crème caramel on top of the base.
4- Leave to cool for 2hours, until cold.
5- Serve and enjoy!

Stay tuned for more updates! And enjoy cooking!

Lovely Sweet Cakes

Carrotcake

Ingredients:

- 4 eggs.

- One 1/4 cups vegetable oil.

- 2 teaspoons of vanilla extract.

- 2 cups of white sugar.

- 8 ounces cream cheese, softened.

- 1 cup of chopped pecans.

- 2 cups all-purpose flour.

- 2 teaspoons baking soda.

- 2 teaspoons baking powder.

- 1/2 teaspoon of salt.

- 4 cups confectioners, sugar.

- 2 teaspoons ground cinnamon.

- 3 cups grated carrots.

- 1 cup chooped pecans.

- 1/2 cup butter, softened.

- 1 teaspoon vanilla extract.

Method:

1- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons of vanilla extract. Mix in the flour, baking soda, baking powder, salt and cinnamon. Stir in the carrots. Fold in the pecans. Pour the mixture into the prepared pan.

3- Bake in the preheat oven for 40 to 50 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let it cool in pan for 10 minutes, then turn out onto a wire rack and leave to cool completely.

4- To make frosting: In a medium size bowl, combine butter, cream cheese, confectioners sugar and teaspoon of vanilla extract. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

5- Serve and enjoy!

Result!

Cheesecake

Ingredients:

- 200g biscuits.

- 80g butter (melted).

- 100 liquid cream.

- 500g of Philadelphia cheese.

- 300ml milk.

- 170ml sugar.

- 2 sachets of curd

- 1 jar of strawberry jam

- 100g fruits of the forest.

Method:

1- Crumble the biscuits, add the melted butter and work the mixture. Place it in a round mold. Leave to cool for 10 minutes in the fridge.

2- Bring the milk, cream, Philadelphia and sugar to the boil over medium heat. Once everything has melted, add the sachets of Royal curd.

3- Pour the mixture over biscuit base. Leave to cool in the fridge for 6 hours until it sets perfectly.

4- Cover the cake with strawberry jam and decorate the cake with berries. Remove from the mold.

5- Serve and enjoy!

Result!

Stay tuned for more updates and enjoy our recipes!

Cookie Monsters

Homemade cookies

Ingredients:

- 250g of butter in pieces.

- 150g of sugar.

- Extract of vanilla.

- 1 egg.

- 500g of flour.

Utensils:

- A bowl with 20cm capacity.

- Baking tray paper.

- Mold figurines.

- Paper film for cooking.

- Beater.

- Wooden.

- Rolling pin.

Recipe:

1- First mix the butter, sugar and the extract of vanilla together in the bowl using the beater.

2- Add the egg, mix well and then add the flour, then mix everything, when the mixture is thick put it on the wooden board and continue kneading until it has a compact consistency. Crush it and wrap it in foil and let it set for at least 2 hours.

3- Ask an adult to turn the oven on to 180 degrees. After flouring the wooden board, spread the mixture with the rolling until you achieve a thickness of approximately 5 millimeters.

4- Put into the mold and press hard into the dough. Cover a tray with baking paper and place the cookies on it and bake for 12 minutes.

5- Before you eat them or decorate them, leave them to cool for thirty minutes and you should consume the cookies withing 3 days.

Result!

Cookies

Ingredients:

- 225g of flour.

- 150g of butter.

- 100g of sugar.

- 150g of chocolate chips.

- 0'75cl of vanilla extract.

- Two eggs.

- One packet of baking powder.

- Pinch of salt.

Method:

1- Take a bowl and add the butter, the sugar, the vanilla extract and the eggs. After beating these ingredients, then you add the flour little by little, the baking powder and the salt, mix all together.

2- Add the chocolate chips to mix.

3- Leave to cool in the fridge for 1 hour, after you do, divide the mixture into balls and put the balls on a baking with baking paper.

4- Heat the oven to 180ºC and bake the cookies for 15minutes.

5- Leave to cool, serve and enjoy!

Alien cookies

Ingredients:

- 3 egg whites.

- 130g of butter.

- 130g of sugar glass.

- 130g of flour.

Instructions:

1- In a bowl mix the butter, get it out of the fridge at least one hour before to become with the recipe.

2- With the sugar using the mixer, add the egg whites. Next little by little, while you are mixing add the flour. Mix it well until you obtain a paste like mixture.

3- Use the icing bag and fix good the nib. With the spoon, pour inside a little of pasta.

4- On the baking paper leave little portions of the mix and try to separate them well. Heat the oven and wait until increase the volume of the cookies.

5- Sprinkle on them colours of aliens and bake them again few minutes.

Stay tuned for more updates! See you soon!

World of Cupcakes

Hello everyone! We present you several recipes created by our students. They are very tasty! Why don't you try to cook them? Enjoy it!

Strawberry Cupcakes

Ingredients:

- 1/4 cup unsalted butter, softened.

- 1 cup sugar (200g).

- 200 grams fresh strawberries, pureed (1 cup strawberry puree).

- 2 eggs.

- 1 teaspoon of vanilla extract.

- 11/2 cups all purpose flour (190g).

- 1 teaspoon baking powder.

- 1/4 teaspoon salt.

Strawberry Frosting:

- 3/4 cups sugar (150g).

- 2 egg whites (or 1/4 cup liquid egg whites).

- 3/4 cup unsalted butter cubed (11/2 cup sticks).

- 100 grams fresh strawberry puree (1/2 cup strawberry puree).

- 1/4 cup powdered icing sugar.

Instructions:

1- Preheat the oven to 350 degrees F and line one muffin tray with paper cupcake cases.

2- In a large bowl, beat the softened butter with an electric mixer until smooth. Add the sugar and beat until combined.

3- Add the strawberry puree, eggs and vanilla and beat until combined.

4- Add the flour, baking powder and salt and beat on low speed just until combined.

5- Divide the cake batter between 12 muffin cases and bake for 15 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.

6- Put the strawberry frashing mix on top of the cupcakes.

Result!

Chocolate Cupcakes

Ingredients:

- 100g of unsalted butter.

- 180g of sugar.

- Two eggs.

- 220g of flour.

- Two teaspoons of yeast.

- 120mm of semi-skimmed milk.

- 150g of chocolate with milk.

- Two large spoons of cocoa powder (without sugar).

Method:

1- Preheat the oven to 350 degrees F and line one muffin tray with paper cupcake cases.

2- In a large bowl, beat the softened butter with an electric mixer until smooth. Add the sugar and beat until combined.

3- Add the chocolate, eggs, flour, milk and beat until combined.

4- Add yeast, chocolate with milk, cocoa powder and beat until combined.

5- Divide the cake batter between the 12 cupcake cases and bake for 15 minutes.

6- Leave to cool. Serve and enjoy!

Stay tuned for more updates! See you soon!

Welcome

Welcome to our new project, a blog full of tasty recipes! We want to share with you the feeling of how amazing the gastronomy is and we want that our students will take part in it. We hope they enjoy it as much as we do. 

This blog will show different types of international recipes. We will keep in mind those people that are vegetarians, vegan or present an allergy or intolerance, and we will share some recipes for them.

We will start the blog sharing some recipes that our students cooked before Christmas, they look amazing and very tasty.

Stay tuned for more updates! See you soon and...

WELCOME!