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Are You Curious To Try These Extra Easy Homemade Recipes?
As a woman, wife and mother I am aware that every woman knows instinctively how to cook and as well I am conscious of the fact that there are millions of wonderful recipes available to us. But all of us are curious to try new things.
I would like to provide for you here some of my homemade recipes that I enjoy making for my family and guests. All of the recipes are extra easy homemade recipes and I find that they are always successful. As well they are a 'mixture' between what I know from my home country, what I learned from my husband and what I discovered in the country where I now live, Portugal.
The meals that we present on our tables have to be appetizing and good quality because they constitute not only a source of emotional comfort and pleasure, but also a source of health.
I know that it is more practical and convenient just to 'jump' into the supermarket and buy anything that we feel like, but a lot of products are semi-prepared, processed and do not give us the nutrition that we need.
Extra Easy Homemade Recipes
All of these homemade recipes use good quality ingredients for your nutrition and health. They are extra easy to make and will delight your family and friends.
Dainty Entrances And Starters
Tasty, Nutritious And Appetising
As you may have read in my bio, my husband is British and because of this I am very familiar with the term 'snack'. His meaning of 'snack' is a quick light meal to keep him going until he has a proper meal later. For me, being a Latino, a 'snack' means a small amount of food that is tasty, nutritious and appetising, because the digestion starts in the mouth.Therefore the recipes that I am presenting here are of a cosmopolitan nature that fulfils my meaning of 'snack'.
All of these dainty entrances and starters are meals that can be offered before any main food, or as complementary food with a glass of wine or a cup of tea.
Boiled Turkey Ham and Celery Salad
Absolutely Delicious!
This is a salad that is rich in vitamins, it could be used to substitute a warm meal and it is very easy to make.INGREDIENTS (for 4 medium portions)
250g of boiled turkey ham (cut in cubes or very fine small slices)
4 lettuce leaves (slightly cut)
400g celery
2 red onions
1 clove of garlic
2 grated carrots
2 soupspoons of lemon juice
1 pinch of salt
1 desert spoon of brown sugar
2 soupspoons of extra virgin olive oil
4 boiled eggs
1 soupspoon of spring onion or parsley (cut fine)
Optional 100g emmenthal cheese (cut in fine slices)
METHOD
Arrange the lettuce leaves on the plates, the grated carrots and the boiled turkey ham and the cheese (if you decided). Add the celery cut in fine slices.
Grate very fine the clove of garlic and the red onions, add the lemon juice, the salt and the brown sugar and mix very well. Add slowly the extra virgin olive oil and the spring onion (or the parsley); mix well and put this dressing on the top of the salad.
Add the eggs cut in quarters and serve.
Refreshing Light Salad
They Will Keep Coming Back For More.
This is a wonderful salad, it is very refreshing, fully satisfying and wholesome, but at the same time light in calories which offers you a good reason to have a nice desert afterwards.INGREDIENTS (Per Person)
2 - 3 leaves of lettuce (cut or torn)
1 carrot grated
2 - 3 soupspoons sweet corn (from can)
2 - 3 soupspoons soy sprouts
1 kiwi (cut in slices)
1 pineapple slice (cut in small pieces)
1 pear (cut in small pieces)
Or other fruits added by your preference (i.e. melon, strawberry)
2 - 3 soupspoons of cooked chicken meat, or good quality Feta cheese
Mayonnaise (optional)
METHOD
Now follow the order of the list of ingredients and arrange them on a large plate.
This refreshing salad goes nicely with a glass of Chardonnay.
Let me know your opinion.
Mini-Toasts with Olives and Anchovy
INGREDIENTS (for 12 mini-toasts)1 clove of garlic
200 gram of black olives with the stones removed
6 fillets of anchovy
1- 2 crunchy pickled gherkins
60 ml extra virgin olive oil
12 toasted baguette slices
green spring onion, fillet anchovy or gherkins - to decorate
METHOD
Crush the garlic; add the olives, the anchovy, the gherkins and mix well (with a mixer or food processor in a few short impulses) until the composition is consistent, but not too smooth.
Add gradually the extra virgin olive oil, mixing continuously, until the consistency is even.
Spread this composition on the toasted baguette slices and decorate with green spring onion and fillet of anchovy or slices of gherkins.
Hope you will like!
Mushrooms with Herbs and Garlic
Great With A Cold Beer
INGREDIENTS1 can of champignon mushrooms sliced
2 cloves of garlic + 1 clove of garlic for finishing
60 ml extra virgin olive oil
1 small onion well chopped
1 soupspoon of brandy
1 soupspoon of parsley chopped small
1 pinch of dry thyme
1 pinch of dry oregano
1 pinch of dry rosemary
salt and pepper
optional béchamel sauce or coconut milk
METHOD
Fry lightly the mushrooms in the extra virgin olive oil with the onion; when the onion is soft, add the garlic, mix and allow to fry for about 2 - 3 minutes, then add the brandy allowing to cook for a few minutes and add the herbs, (but not the parsley).
Mix all well, season with salt and pepper then add the parsley and the other clove of garlic. Mix again and serve warm.
If you prefer to serve this dish with sauce, you can choose between a white sauce (béchamel) - see the Bechamel Sauce recipe, or with coconut milk.
With béchamel sauce, you only have to add the béchamel sauce to the saucepan with mushrooms - while it is still on the heat, mixing for a few minutes and then serve.
With coconut milk, while the saucepan with mushrooms is still on the heat, add 100 - 150 ml of coconut milk, mix together until the coconut milk reduces to half and then serve warm.
In both situations, you could put toasted rustic bread on the plate and put the mushrooms on the top of it: the bread will absorb the sauce. Wonderful taste!
I hope you will like a lot!
A Selection of Mediterranean Cuisines
Here You Will Find A Source of Wonderful Recipes
I would recommend these books on mediterranean cuisines because this type of food is recognised by the nutritional experts as being the healthiest.
From Tapas to Meze: Small Plates from the Mediterranean
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Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors d'Oeuvres, Meze, and More
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The Essential Mediterranean: How Regional Cooks Transform Key Ingredients into the World's Favorite Cuisines
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Carpaccio
The Food of Legend
The legend says that the painter Scarpazza, known as well as Carpaccio was an appreciator of very fine raw meat, but the recipe became famous only from 1950, in Harry's Bar in Venice.
Some people said that the recipe was made for a lady client who could not eat cooked meat; others are saying that it was the chef in Harry's Bar who, having a group of unexpected clients, has cut the raw meat and served.
This dainty starter is usually made with meat, but you can as well use different ingredients, which have to be cut very fine.
Some people said that the recipe was made for a lady client who could not eat cooked meat; others are saying that it was the chef in Harry's Bar who, having a group of unexpected clients, has cut the raw meat and served.
This dainty starter is usually made with meat, but you can as well use different ingredients, which have to be cut very fine.
Melon Carpaccio
INGREDIENTS (for 4 people)600g melon
3 - 4 slices of cured ham
1 soupspoon of balsamic vinegar
1 soupspoon of extra virgin olive oil
METHOD
Cut the melon in very fine slices (almost transparent if you can) and arrange them on the plates. Cut the cured ham in small and fine strips and put them on the top of the melon slices.
Sprinkle with balsamic vinegar and with extra virgin olive oil and serve.
Courgette Balls
They Are Easily Digestible
These Courgette Balls go well with Cucumber and Yoghurt SauceAt the ingredients given, you can add minced chicken meat or soy thin (by each one's preference). See blood type diet for more information.
INGREDIENTS
250 gr. grated courgettes
1 small well grated onion
1 soupspoon flour
30 gr. grated Parmesan cheese (best choice is Parmigiano Reggiano)
2 soupspoons of chopped parsley
1 pinch of nutmeg
25 gr. breadcrumbs
1 slightly beaten egg
salt and pepper
olive oil to fry the balls in a frying pan
Optional, 100 gr. minced chicken meat or soy thin (hydrated before) and in this case, you will have to add another beaten egg and some more breadcrumbs.
METHOD
Put the courgettes and the onion on a clean kitchen cloth and squeeze well until the liquid is removed. Then add to all the other ingredients, season with salt and pepper and mix the composition with the hand, until it has become compact and connected dough.
Heat up the olive oil in a frying pan on medium heat and when it is hot place with a soupspoon (or moulded with the hands) the balls in the pan.
Allow to fry for 3- 4 minutes on each side, until they have a nice golden colour.
When fried put the balls on crumpled paper and serve them warm.
Sauces And Dressings
Bringing Out The Full Taste of Food
In some cases, when you produce a meal, there are times when you feel that there is something missing that would make it just a little bit more appetising.That is where these sauces and dressings come in to play. There are occasions when a sauce is indispensable, for example, when you serve grilled fish, prawns, cold cooked meat dishes or even vegetables.
The dressings are the final touch that will make any salad really 'zing' and bring out the full taste of the salad ingredients.
Mayonnaise
This homemade mayonnaise is very tasty and very easy to prepare; it can be made by hand with a whisk or with a mixer.
INGREDIENTS
1 yolk of egg
1 coffee spoon of mustard (or 2 soupspoons of lemon juice)
200 ml extra virgin olive oil
A pinch of salt
A pinch of fresh ground pepper
METHOD
Mixture the egg yolk with the mustard, (or lemon juice), then add a little bit at a time the extra virgin olive oil, while mixing continuously. When the mayonnaise has gained a good consistency, the olive oil can be added faster.
Once this process with the extra virgin olive oil is completed, (if you used lemon juice, add another two soupspoons), add the salt and pepper. Then give it a final mixture.
From this classic mayonnaise recipe you can make several variations, depending on what type of other ingredients you add.
Mayonnaise with Herbs
Starting with the classic mayonnaise you can add either, 1 soupspoon of finely cut spring onion tops, 1 soupspoon of parsley, or 1 soupspoon of sweet basil.
Mayonnaise Remoulaine
Begin with the classic mayonnaise and add 70 grams of finely chopped pickles, 1 coffee spoon of finely cut parsley and 1 boiled egg mashed with a fork. Mixture these ingredients very well, until they are combined.
1 yolk of egg
1 coffee spoon of mustard (or 2 soupspoons of lemon juice)
200 ml extra virgin olive oil
A pinch of salt
A pinch of fresh ground pepper
METHOD
Mixture the egg yolk with the mustard, (or lemon juice), then add a little bit at a time the extra virgin olive oil, while mixing continuously. When the mayonnaise has gained a good consistency, the olive oil can be added faster.
Once this process with the extra virgin olive oil is completed, (if you used lemon juice, add another two soupspoons), add the salt and pepper. Then give it a final mixture.
From this classic mayonnaise recipe you can make several variations, depending on what type of other ingredients you add.
Mayonnaise with Herbs
Starting with the classic mayonnaise you can add either, 1 soupspoon of finely cut spring onion tops, 1 soupspoon of parsley, or 1 soupspoon of sweet basil.
Mayonnaise Remoulaine
Begin with the classic mayonnaise and add 70 grams of finely chopped pickles, 1 coffee spoon of finely cut parsley and 1 boiled egg mashed with a fork. Mixture these ingredients very well, until they are combined.
Sauces, Salad Dressings, Marinades And More
An Excellent Selection of Sauces and Dressings.
These are the books that I would most recommend because of their wide selection of recipes from different parts of the world.
Get Saucy: Make Dinner a New Way Every Day with Simple Sauces, Marinades, Glazes, Dressings, Pestos, Pasta Sauces, Salsas, and More
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The Sauce Book: 300 World Sauces Made Simple
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Béchamel Sauce
The classic white sauce
INGREDIENTS
40 grams of butter (or soy cream for cooking - see blood type diet)
1 soupspoon of flour
300 ml of milk (soy milk for cooking is a good choice - see blood type diet)
1 egg slightly beaten
1 pinch of nutmeg
salt and pepper
METHOD
Melt the butter (soy cream) in a saucepan on a low heat; add and stir the flour, until it has a lot of froth, then add gradually the milk (soy milk) mixing continuously, until the sauce is thick. Allow to cook for a few minutes and add the nutmeg, salt and pepper.
Remove from the heat and when it is a little bit cooler, add the slightly beaten egg and mix well. Then add to the dish that you are preparing for this sauce.
40 grams of butter (or soy cream for cooking - see blood type diet)
1 soupspoon of flour
300 ml of milk (soy milk for cooking is a good choice - see blood type diet)
1 egg slightly beaten
1 pinch of nutmeg
salt and pepper
METHOD
Melt the butter (soy cream) in a saucepan on a low heat; add and stir the flour, until it has a lot of froth, then add gradually the milk (soy milk) mixing continuously, until the sauce is thick. Allow to cook for a few minutes and add the nutmeg, salt and pepper.
Remove from the heat and when it is a little bit cooler, add the slightly beaten egg and mix well. Then add to the dish that you are preparing for this sauce.
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Cucumber and Yoghurt Sauce
It is a tasty sauce that goes well with a fish or meat dish.
INGREDIENTS250 gr. cucumber
300 gr. natural yoghurt
2 cloves of garlic
1 - 2 soupspoons of mint or dill
1 soupspoon of lemon juice
Salt
METHOD
If the cucumbers are tender, do not peel them, just wash very well; remove the seeds from the cucumber interior, grate them, add the salt and leave them on a colander for 15 minutes to lose the water. After this time you can use a clean kitchen cloth to remove all the water and to dry the cucumbers.
In a bowl mix the yoghurt, the garlic well crushed, mint or dill chopped and the lemon juice.
Then add the cucumber, salt if necessary and serve immediately.
Homemade Recipe Books
These are some of the homemade recipe books that I would recommend to you.
200 Easy Homemade Cheese Recipes: From Cheddar and Brie to Butter and Yogurt
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A Homemade Life: Stories and Recipes from My Kitchen Table
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Easy Gourmet Baby Food: 150 Recipes for Homemade Goodness
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Pizza: More than 60 Recipes for Delicious Homemade Pizza
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Jenny's Country Kitchen: Recipes for Making Homemade a Little Easier
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Delicious Tasty Desserts
Pears with Chocolate and Dry Fruits
More! More!
INGREDIENTS (for 4 persons)4 pears slightly ripe
Lemon juice
4 soupspoons of sugar (only 3 soupspoons if you use Carob Flour instead of chocolate)
1 coffee spoon of cinnamon
1 dl of white vine
2 dl water
50g almonds (slightly cut)
50g sultanas
100g of grated cooking chocolate (or 2 soupspoons Carob Flour)
METHOD
Peel the pears cut them into halves and remove the seeds; then water with the lemon juice.
Put them to boil in a saucepan with the water, sugar and the cinnamon. When the sugar is well dissolved, add the halves of pears and allow them to boil until they are soft. Remove the pears from the syrup and reserve them.
Add to the syrup the white vine and the dry fruits. Allow it to boil for 10 minutes and then add the grated chocolate (or the Carob Flour), mix well and when it is melted, remove from the heat. Allow this composition to cool down.
Fill the halves of pears with this cool composition and arrange in bowls.
Homemade Chocolate
Are You Tempted?
Even though you can easily find in a multitude of places many examples of super-appetizing, hyper-qualitative and ultra-tasty chocolates, maybe sometimes you would like to try something 'different'.Here is a suggestion for an extra-easy homemade chocolate recipe that you can make to surprise your family and maybe some of your friends when you invite them for a cup of coffee.
It is not because making chocolate at home is cheaper - I do not agree completely with this 'reasoning', because thinking about our health we will buy good quality ingredients anyway- but more because it is made 'by you' and especially when you have some guests, you are offering something with your 'fingerprint'.
INGREDIENTS
½ kg powdered milk
½ kg sugar
1 dl water
125g butter
50g cocoa
1 pinch of salt
Vanilla
Sultanas, walnuts (optional)
METHOD
Put on heat a dish with water and sugar to dissolve; when the water is boiling and the sugar is dissolved, add the butter, the vanilla, salt and (sultanas and nuts - if you decided to use them), then add the cocoa.
Mixture well and remove from the heat and add small quantities each time of milk powder, mixing continuously, chose a good quality of milk powder to avoid it from going lumpy.
Pour this composition on a tray that you have spread with butter.
Leave it to rest until cold, (about 2 - 3 hours) then cut into cubes or as you wish.
Optionally when you serve this chocolate, you could put a small amount of Chantilly or cherries on the top of each chocolate cube (use your own imagination).
Find the curiosity to try this delicious extra easy homemade chocolate recipe and let me know what you think.
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They Are Part of Making It Extra Easy
Pyrex Bakeware 1-1/2-Quart Casserole Dish with Lid
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Light Chocolate Cake
It Just Melts In The Mouth
For the quantities of the ingredients that I used for this delicious light chocolate cake I recommend a shallow Pyrex dish, base size 18 - 20 cm.BASE - INGREDIENTS
4 eggs
1 pinch of salt
4 soupspoons sugar
4 soupspoons flour - self raising
METHOD
Beat very well the eggs, salt and sugar until almost double in volume. Then add the flour and beat a little bit more.
Pour into the dish that you decided to use and put in the oven at a temperature of 160 - 170°C for about 25 - 30 minutes.
Then take the dish out of the oven and after the cake base is cold, take it out of the dish, wash the dish and put back the cake base.
Make the sponge-cake wet with water and Port wine, (if it is not for any children to eat). Or you can substitute with a syrup (by boiling water and sugar), or any kind of fruit juice.
CHOCOLATE CREME - INGREDIENTS
125g butter
5 - 6 soupspoons sugar
1 cooking chocolate (good quality)
4 eggs
METHOD
Put in a bowl the butter (not cold) and the sugar.
Put in bain-marie the chocolate broken into small pieces and 3 - 4 spoons of water; allow it to melt and become a crème. Take away from the heat and add it into the bowl with the butter and sugar.
Add the yolks of the eggs (put the egg whites in another bowl) and then whisk it all very well (with a mixer), until it becomes a crème.
Then take the egg whites and whisk them until they are stiff and involve in the chocolate crème with a spoon.
Now put it over the sponge-cake.
COVERING - INGREDIENTS
200g cold cream
2 - 3 soupspoons icing sugar
METHOD
Mix these together very well, until they gain a good consistency and then put it over the chocolate crème. Or you can use Chantilly.
Bon appetite! And when possible, let me know your opinion.
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KitchenAid KP26M1XNP Professional 600 Series 6-Quart Stand Mixer, Nickel Pearl
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Cuisinart HSM-70 Power Advantage Hand/Stand Mixer
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Cuisinart SM-55 5-1/2-Quart 12-Speed Stand Mixer, White
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Extra Light Pudding Cake
Really Mouth Watering
This pudding cake is very easy to make and with the ingredients that are used it is fine to be given to your children as well.BASE - INGREDIENTS (for a 20 cm diameter Pyrex dish)
4 eggs
4 soupspoons of sugar
3 soupspoons of breadcrumbs
2 tablespoons of flour
1 pinch of salt
1 teaspoon of baking powder
CRÈME - INGREDIENTS
1 sachet of vanilla or pineapple pudding powder
1 sachet of chocolate pudding powder
150 grams of sugar
150 ml of water
300 - 400 ml of whipped cream
PREPARATION AND METHOD
With a mixer whisk the eggs, salt, baking powder and sugar until they are double their volume. Then add the breadcrumbs and the flour, whisk a little bit more and then put the composition into the Pyrex dish, which has been greased and sprinkled with flour previously.
Put into a preheated oven at 170°C to bake for about 25 minutes.
In the meantime you can make the syrup - 150 grams of sugar added to 150 ml of water, which should boil until the sugar dissolves.
When the base is baked, take it from the oven, allow to cool for a little bit, then take the base from the dish, wash the dish and then put back the base into the Pyrex dish.
Pour over the entire base the syrup that you have just prepared.
Now prepare the vanilla (or pineapple) pudding, using the instructions on the sachet, and pour it over the entire base while it is hot.
Then make the chocolate pudding and pour it on top of the vanilla (or pineapple) pudding.
TOPPING
Allow just a little bit of time to cool down and then finish by pouring the whipped cream on the top. Put in the refrigerator for two to three hours.
Note: I would suggest that for the people who have a blood group that is other than type B, they should consider using soy milk, (which is much more easily digestible), instead of cows milk for the preparation of the puddings.
Lemon Cake
This is a very light cake for the lovers of lemons
BASE INGREDIENTS (for a 25 cm diameter Pyrex dish)4 eggs
4 soupspoons sugar
4 soupspoons flour
1 coffee spoon baking powder
METHOD
Beat with a mixer the eggs, the sugar and the baking powder, until it is double the volume. Add the flour, mix a little bit more and put into the Pyrex dish, which should be oiled and sprinkled with flour.
Put in the oven for 25 - 30 minutes at 170°C.
In the meantime make the SYRUP from;
300ml water
6 soupspoons brown sugar
Juice from 2 lemons
Leave the syrup to boil for 15 minutes and then remove from the heat.
When the cake base is ready, allow it to cool down, then remove it from the dish and wash the dish, because in the same dish you can continue to make the cake.
Carefully cut the cake on the horizontal in two and put back the first half in the Pyrex dish, water it with a few spoons of lemon syrup and save the rest of the lemon syrup.
You need another few soupspoons of this lemon juice to water the top half of the cake.
CREAM INGREDIENTS
1 can of condensed milk
200 ml whipped cream
Lemon syrup (that you made)
METHOD
Put the condensed milk in the bain-marie to warm, add the lemon syrup and mix well. Save some lemon syrup for the middle and top part of the cake. Keep on the bain-marie for 10 minutes and then remove.
If you care about blood type diet, then the usual condensed milk can be substituted with soy condensed milk.
Allow to cool down and add the whipped cream. Mix well together these ingredients and put the composition obtained on the first half of the cake which is already in the dish and water with lemon syrup. Spread uniform the cream and put on the top of it the other half of the cake.
Water this top part of the cake with the few drops of lemon syrup that you reserved.
TOP INGREDIENTS
300g whipped cream that you spread on the top of the cake.
Put the cake in the refrigerator for a few hours then serve.
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A Really Scrumptious Cake
Just One Piece Will Not Be Enough!
The ingredients used for this very presentable and tasty cake are for a 35 cm x 25 cm tray size.BASE - INGREDIENTS
150 grams of flour
70 grams of sugar
140 grams of butter (or margarine for easier digestion)
1 egg
1 coffee spoon of baking powder
a small amount of milk
apricot or cherry jam
METHOD
Mixture well all these ingredients, adding tepid milk a little at a time until the composition is of a good consistency and then with a rolling pin make a thin cake base which you put in the tray. Spread over the cake base apricot or cherry jam, (or whatever jam is your preference).
MIDDLE LAYER - INGREDIENTS
6 egg yolks
150 grams of sugar
6 egg whites
250 grams of walnut kernels
1 vanilla sugar
2 soupspoons of flour
1 coffee spoon of baking powder
METHOD
Start by putting in the oven the 250 grams of walnut kernels to bake, then ground with a food processor until they are at the stage of thin granulated flour.
Mixture very well the egg yolks with the sugar, add the baking powder, the vanilla sugar, the flour, then add the baked walnut kernels and lastly add the stiffly beaten egg whites.
Place this composition on the jam covered cake base and put it in the oven at about 170°C, for about 30 to 40 minutes, (try if the base is done with a cocktail stick). When it is done, take out from the oven and allow it to cool down.
TOPPING - INGREDIENTS
200 grams of almonds, (slightly baked and ground with a food processor until they are at the stage of a thin granulated flour)
100 grams of brown sugar
100 grams of sugar
100 grams of honey
2 soupspoons of lemon juice
100 grams of butter
METHOD
In a saucepan put 100 ml of water, add the sugar, the honey and put on the heat, until the sugar dissolves, then add the lemon juice and allow the syrup to boil gently for a few minutes. Add the butter and when it is melted add the almonds.
Mixture well and put this composition, (while it is warm), onto the cake, levelling well with a spatula. As an option, sprinkle a few almond flakes on the top.
I hope you will like a lot this cake! Let me know your opinion.
Peach Sundae
This is an extra light and easy to make desert
INGREDIENTS (for 4 bowls)1 big can of peaches
2 soupspoons of lemon juice
3 egg whites
6 soupspoons of icing sugar
METHOD
Drain the juice from the peaches and reduce the fruits with a hand mixer to a smooth cream and then add the lemon juice.
Beat the egg whites with the mixer until they are stiff and them add little by little the sugar and continue to beat until you obtain a thick meringue.
Put the peach cream in the bowls in alternative layers with the meringue.
Put the bowls in the refrigerator for a few hours then serve.
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Simply Chocolate Cake
Serve with Strawberry or Raspberry Jam
BASE INGREDIENTS90g cooking chocolate (or 3 soupspoons Carob Flour)
90g butter (or 110g if you use Carob Flour)
3 eggs
150g sugar (100g if you use Carob Flour)
80g flour
1 coffee spoon of raising powder
METHOD
Melt the cooking chocolate in bain-marie (or put the Carob Flour with 3 soupspoons of water), add the butter and mixture until it becomes a smooth cream, then remove from the heat.
In a bowl beat with a mixer the eggs with the sugar and raising powder until double the volume, then add the flour, beat a little bit more and mix with the chocolate and butter cream.
Beat together for a few minutes and then put this composition in a Pyrex dish (25 cm diameter), that is oiled and sprinkled with flour. Put the dish in the oven for 35 - 40 minutes at 170°C.
When ready, allow to cool down and remove carefully from Pyrex dish onto a large plate.
COVERING INGREDIENTS
200g icing sugar
2 soupspoons cocoa powder
1 soupspoon oil
3 soupspoons of hot water
METHOD
Mixture together these ingredients until you have a smooth cream and put immediately on the top of the cake.
Make this covering when the cake is already done and it will then be easy to spread it on the cake.
You can also sprinkle icing sugar on top of the covering.
Chocolate Fillings and Toppings
These are creams that can be used as fillings or toppings for any cake that you may prepare.
For all of the following recipes you can add a spoon of Frangelico liqueur, it will give it a special taste.
CHOCOLATE and ALMOND
INGREDIENTS
3 dl milk (or soy milk for cooking)
2 soupspoons of brown sugar
1 soupspoon of cocoa (or carob flour)
50g butter
400g cooking chocolate
100g crushed baked almonds
METHOD
Put in a dish the sugar, the cocoa, the butter and the milk. Place the dish on the heat, mixture continuously until it starts to boil.
Add the chocolate broken into small pieces and mixture until the chocolate is melted. Remove from the heat, add the almonds, allow to cool and then it can be applied.
COCOA and CONDENSED MILK
INGREDIENTS
1 can of condensed milk (soy milk if possible)
30g powdered chocolate (or carob flour)
2 eggs
METHOD
Mixture in a saucepan all of these ingredients, then place on the heat, continue mixing until it thickens a little. Remove from the heat, allow to cool and then it can be applied.
CHOCOLATE and CREAM
INGREDIENTS
200g cooking chocolate
50g butter
5 dl of whipped cream
METHOD
Put the cooking chocolate, broken into small pieces, the butter and 2 dl of whipped cream into a saucepan. Place the saucepan on the heat, mixture continuously until you have a fine cream.
Remove from the heat, allow to cool a little, then add the remaining 3 dl of whipped cream, mixing gently. Apply.
CHOCOLATE and BUTTER
INGREDIENTS
200g butter
180g icing sugar
40g chocolate powder (or carob flour)
2 dl of whipped cream
2 egg whites
METHOD
In a dish, cream the butter and then add the sugar mixing gradually; add the chocolate powder and the whipped cream, continuing to mix.
Then add the stiffly beaten egg whites, mixing gently. Apply.
CHOCOLATE, EGGS and MILK
INGREDIENTS
3 dl of milk (soy milk for cooking)
1 soupspoon of corn flour
70g brown sugar
1 egg
3 egg yokes
200g cooking chocolate
METHOD
Put in a saucepan the corn flour, the sugar, the egg and the egg yokes, mixing a little, then add the milk slowly, mixing well. Place the saucepan on the heat, until it thickens, mixing continuously.
Add the cooking chocolate, broken into small pieces, mix until you obtain a fine cream. Allow to cool and apply.
CHOCOLATE and ALMOND
INGREDIENTS
3 dl milk (or soy milk for cooking)
2 soupspoons of brown sugar
1 soupspoon of cocoa (or carob flour)
50g butter
400g cooking chocolate
100g crushed baked almonds
METHOD
Put in a dish the sugar, the cocoa, the butter and the milk. Place the dish on the heat, mixture continuously until it starts to boil.
Add the chocolate broken into small pieces and mixture until the chocolate is melted. Remove from the heat, add the almonds, allow to cool and then it can be applied.
COCOA and CONDENSED MILK
INGREDIENTS
1 can of condensed milk (soy milk if possible)
30g powdered chocolate (or carob flour)
2 eggs
METHOD
Mixture in a saucepan all of these ingredients, then place on the heat, continue mixing until it thickens a little. Remove from the heat, allow to cool and then it can be applied.
CHOCOLATE and CREAM
INGREDIENTS
200g cooking chocolate
50g butter
5 dl of whipped cream
METHOD
Put the cooking chocolate, broken into small pieces, the butter and 2 dl of whipped cream into a saucepan. Place the saucepan on the heat, mixture continuously until you have a fine cream.
Remove from the heat, allow to cool a little, then add the remaining 3 dl of whipped cream, mixing gently. Apply.
CHOCOLATE and BUTTER
INGREDIENTS
200g butter
180g icing sugar
40g chocolate powder (or carob flour)
2 dl of whipped cream
2 egg whites
METHOD
In a dish, cream the butter and then add the sugar mixing gradually; add the chocolate powder and the whipped cream, continuing to mix.
Then add the stiffly beaten egg whites, mixing gently. Apply.
CHOCOLATE, EGGS and MILK
INGREDIENTS
3 dl of milk (soy milk for cooking)
1 soupspoon of corn flour
70g brown sugar
1 egg
3 egg yokes
200g cooking chocolate
METHOD
Put in a saucepan the corn flour, the sugar, the egg and the egg yokes, mixing a little, then add the milk slowly, mixing well. Place the saucepan on the heat, until it thickens, mixing continuously.
Add the cooking chocolate, broken into small pieces, mix until you obtain a fine cream. Allow to cool and apply.
We All Love Chocolate, But.....
A Few Cautionary Words
CHOCOLATE - is the biggest temptation for anybody, something that is not difficult to happen because it can be found everywhere, which is why there are a multitude of people for whom it is a vice.
As any other food, chocolate is not something bad in itself, if it is consumed in moderation. As adults we have a good understanding and because of this we can easily control our acts, but when we become parents we are then totally responsible for our children's health, which means that we have to be very attentive and aware as to how chocolate affects our children.
The bars of chocolate that can be bought in shops are filled with sugar, which is already bad for the level of glucose in the blood; then cocoa - the active ingredient in chocolate, which gives a significant quantity of teobromina (with similar effects as caffeine, but not as strong).
There are very often found other ingredients - additives to avoid, because of their negative effects on humans.
Examples of these additives are:
E320 (butyl-hidroxianisol BHA), which is used in several foods as a preservative and which could have cancerous effects on the body. As well, BHA could cause alterations in the DNA cells.
E216 (para-hidroxibenzoat propilo, parabeno), which is also used in many foods as a preservative and which could cause dermatitis.
Source of information comes from the following recommended books.
As any other food, chocolate is not something bad in itself, if it is consumed in moderation. As adults we have a good understanding and because of this we can easily control our acts, but when we become parents we are then totally responsible for our children's health, which means that we have to be very attentive and aware as to how chocolate affects our children.
The bars of chocolate that can be bought in shops are filled with sugar, which is already bad for the level of glucose in the blood; then cocoa - the active ingredient in chocolate, which gives a significant quantity of teobromina (with similar effects as caffeine, but not as strong).
There are very often found other ingredients - additives to avoid, because of their negative effects on humans.
Examples of these additives are:
E320 (butyl-hidroxianisol BHA), which is used in several foods as a preservative and which could have cancerous effects on the body. As well, BHA could cause alterations in the DNA cells.
E216 (para-hidroxibenzoat propilo, parabeno), which is also used in many foods as a preservative and which could cause dermatitis.
Source of information comes from the following recommended books.
Maximize Your Child's Potential
Patrick Holford
Optimum Nutrition for Your Child's Mind: Maximize Your Child's Potential
Amazon Price: $10.17 (as of 12/19/2009)
A wonderful and practical guide for the development of concentration, memory and the intelligence of our children.
Secret Ingredients
Peter Cox
Secret Ingredients
Amazon Price: (as of 12/19/2009)
This book gives you the detailed information about the hidden ingredients and additives that have a negative effect on humans.
So, because of this there are a lot of ladies and mothers who prefer to make at home their chocolate, cakes, mousses and chocolate sauces, in this way they will have more control of exactly what they offer for themselves and their children.
Certify for yourselves about the quality of the cooking chocolate that you buy:
- Check the content of cocoa butter; if it is less than 18%, it is not chocolate, but a substitute (those products are cheaper, but inferior in quality).
- Also look out for the content additives that you have to avoid. You will find more information about content additives in the recommended books.
Certify for yourselves about the quality of the cooking chocolate that you buy:
- Check the content of cocoa butter; if it is less than 18%, it is not chocolate, but a substitute (those products are cheaper, but inferior in quality).
- Also look out for the content additives that you have to avoid. You will find more information about content additives in the recommended books.
Carob Flour
A Healthy Alternative
For people who, for different reasons cannot eat chocolate, or they can eat only a very small amount, there exists an organoleptic product used successfully to substitute the chocolate; the CAROB.
CAROB is an aliment with wonderful benefits for the body;
- It contains fibre, vitamin A, D and B6, iron, zinc, potassium and magnesium.
- It has a very high level of calcium (238mg / 100g carob flour).
- It contains pectin and other substances which make easier the digestion.
- It contains less fat matter than cocoa.
- It does not contain stimulating substances.
Because the carob flour has a natural sweetness, the quantity of sugar will be reduced when the carob flour is used for the preparation of cakes, creams or drinks.
CAROB is an aliment with wonderful benefits for the body;
- It contains fibre, vitamin A, D and B6, iron, zinc, potassium and magnesium.
- It has a very high level of calcium (238mg / 100g carob flour).
- It contains pectin and other substances which make easier the digestion.
- It contains less fat matter than cocoa.
- It does not contain stimulating substances.
Because the carob flour has a natural sweetness, the quantity of sugar will be reduced when the carob flour is used for the preparation of cakes, creams or drinks.
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- momto4 momto4 Sep 21, 2009 @ 10:35 pm
- All your recipes sound so good!
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- science_fiction_novels_cyberpunk science_fiction_novels_cyberpunk Sep 21, 2009 @ 4:23 pm
- Nice lens, very tasty! A good example to follow! I rated it 5*.
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- Artemus-Gordon Artemus-Gordon Aug 27, 2009 @ 3:16 pm
- I always am looking for things that are easy to make. But then I might end up just skipping to the desserts for dinner. I am bad about that!
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- GonnaFly GonnaFly Jul 29, 2009 @ 8:55 pm
- I love "extra easy"! And these look yummy! 5*
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- SimeyC SimeyC Jul 29, 2009 @ 8:11 pm
- I liked the Lens and the recipes look good. I left a detailed message on Squidu on what I would do to make the Lens better.
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