𝗢𝗻𝗲-𝗕𝗼𝘄𝗹 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗖𝗮𝗸𝗲 𝘄𝗶𝘁𝗵 𝗠𝗼𝗰𝗵𝗮 𝗕𝘂𝘁𝘁𝗲𝗿𝗰𝗿𝗲𝗮𝗺

 

𝗢𝗻𝗲-𝗕𝗼𝘄𝗹 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗖𝗮𝗸𝗲 𝘄𝗶𝘁𝗵 𝗠𝗼𝗰𝗵𝗮 𝗕𝘂𝘁𝘁𝗲𝗿𝗰𝗿𝗲𝗮𝗺

▫️Ingredients :

FOR THE SPONGE

350 g Butter or baking spread

350 g Caster sugar

6 Eggs large

2 tsp Orange extract

1 tbsp Milk

300 g Self raising flour

50 g Cocoa powder

1/2 tsp Baking powder

FOR THE BUTTERCREAM

250 g Butter or baking spread

450 g Icing sugar

50 g Cocoa powder

1 1/2 tbsp Milk

2 tsp Orange extract

FOR DECORATION

1 Terry’s Chocolate Orange

Orange sprinkles optional

▫️Instructions

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8″ cake tins

Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

Add the eggs, orange extract and milk, and whisk until fully incorporated

Add the self raising flour, cocoa powder and baking powder and whisk in until you can’t see any flour anymore

Divide the mixture between the tins, use scales for accuracy

Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks

To make the chocolate buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the orange extract and milk and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

If the cakes have domed on top, level them off with a cake leveller or a serrated knife

Put one of the sponges on your plate or cake stand and pipe or spread some of the buttercream onto it

Add the other sponge on top and pipe or spread the remaining buttercream on top

Decorate with the Terry’s Chocolate Orange pieces, and orange sprinkles if using

Leftovers will keep in an airtight container in a cool place for 2-3 days

Calamar frit croustillant

 

Calamar frit croustillant 

Recette 

Ingrédients :

1 tasse de lait de beurre

1 livre de calmar (nettoyé et séché coupé en anneaux de 1 ⁄2 pouce épais)

1 1 ⁄2 tasses de farine

1 cuillère à café de sel

1 cuillère à café de paprika

1 cuillère à café d'ail en poudre

1 ⁄2 cuillère à café de poivre noir

2 1 ⁄2 tasses d'huile de canola

1 cuillère à soupe de persil frais haché, pour garnir

Ingrédients optionnels :

coins de citron, à servir

Mayo sriracha, pour tremper

Itinéraire:

Dans un bol moyen, ajouter le babeurre et le calamar tranché, bien mélanger pour que les morceaux soient bien enduits.

Réfrigérer pendant 30 minutes.

Dans un autre bol moyen, remuer ensemble la farine, le sel, l'ail en poudre, le paprika et le poivre noir.

Quand c'est le moment, enlevez le calmar du réfrigérateur et secouez l'excès de babeurre des tranches.

Ajoutez le calmar au mélange de farine par lot, en lançant bien pour s'assurer que chaque pièce est correctement revêtue.

Versez l'huile dans une grande poêle ou un pot lourd et chauffez-la sur moyen jusqu'à ce qu'elle atteigne 375

Alignez une poêle avec des serviettes en papier et posez-le près de la poêle.

Travailler en petits lots, faire frire le calmar pendant environ 2 à 4 minutes jusqu'à ce qu'il soit brun doré.

À l'aide de pinces ou d'une passoire araignée, enlevez le calmar de l'huile et transférez-le dans la plaque doublée

Assaisonner les calamars frits avec plus de sel si besoin.

Servir chaud avec des coins de citron et de la sauce marinara pour tremper.

STEAK AND SHRIMP SCAMPI

 

            STEAK AND SHRIMP SCAMPI

Ingredients

½ lb. linguine

2 Tbsp unsalted butter

2 Tbsp olive oil

1 Tbsp minced garlic

¼ tsp red pepper flakes

½ lb. jumbo shrimp (or size of your choice), peeled and deveined

⅛ tsp salt

⅛ tsp pepper

⅓ cup white wine or chicken broth

3 Tbsp lemon juice

3 Tbsp finely chopped parsley, plus more for garnish

Directions

Add linguine to an outsized pot of salted boiling water and let cook until hard , about 7 minutes. Drain well.

While  pasta is cooking, add butter and vegetable oil to an outsized skillet  over medium heat. Add garlic and red pepper flakes and cook for one  minute.

Add shrimp, salt, and pepper to pan and cook, stirring  frequently, until shrimp are cooked through and pink, about 5 minutes.  Remove shrimp to a plate and put aside .

Stir in wine (or chicken  broth) and juice and cook for 1 minute. Remove skillet from heat and  stir in parsley. Add linguine and shrimp back to skillet and toss to  coat in sauce.

Divide between two plates or bowls and top with sliced steak. Sprinkle on additional chopped parsley.

Garlic Butter Steak

Heat  an outsized forged iron pan over high heat and sprinkle steak with salt  and pepper. When pan is hot, brush steak lightly with oil.

Place  steak in pan and cook for about 3-4 minutes on all sides , until cooked  to desire doneness (should be about 135 degrees for medium rare and 140  degrees for medium).

While steak is cooking, mix butter and garlic together during a small bowl.

Top steak with spread and let it rest for about 5 minutes before slicing (be bound to slice against the grain).

Crispy omelette: quick and easy! -Viral atmosphere

 

Ingredients:

2 eggs

1 tbsp of sugar

salt to taste

cooking oil

Directions:

Step 1

Crack two eggs in a bowl, then separate the yolks from the whites. Whisk the egg whites with a handheld mixer until frothy, then add 1 tbsp of sugar and continue mixing until firm peaks form. Once peaks form, add the yolks and salt and continue mixing until incorporated.

Step 2

Put the pan over very low heat and add some cooking oil. (Spread the oil thinly with a crumpled kitchen paper towel). Once the oil is heated through, pour the batter and spread it evenly. Cover it with a lid and cook for five to seven minutes. After seven minutes, gently fold it in half, hold it in place using a spatula, and allow it to cook for a couple more minutes, then flip it to the other side. Cook this side as well.

CRISPY CHICKEN STRIPS 😋

 

                      CRISPY CHICKEN STRIPS 😋

Ingredients:

Chicken breast

Roasted cornflakes

Flour

Beaten egg

Salt

Black pepper

Extra virgin olive oil

Ketchup

Pitted black olives

Preparation:

1. Cut the chicken breast into strips that we season with salt and pepper and lightly flour.

2. Then, we pass these strips through beaten egg and then through the toasted cornflakes, which we have crushed a little with our hands.

3. We fry them in extra virgin olive oil, very hot, until they are golden brown, take out and let rest on kitchen paper or absorbent paper

BEST STEAK

 

                                        BEST STEAK 

INGREDIENTS

2 lbs New York Strip Steaks (2 steaks) or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4” thick)

1/2 Tbsp vegetable oil or any high heat cooking oil like canola or extra light olive oil

1 1/2 tsp sea salt

1 tsp black pepper freshly ground

2 Tbsp unsalted butter

2 cloves garlic peeled and quartered

1 sprig of fresh rosemary

DIRECTIONS

Remove your steaks from the fridge and allow them to come to room temp before cooking (30 min for thin steaks about an hour for thick steaks)

Use a good heavy pan… preferably a Cast Iron skillet or ST grill

Oil your pan well AFTER it is heated! (med-high heat)

Season your steak liberally on both sides. McCormick, Weber, Steakhouse are all good brands and you can probably find them in your local grocery stores.

Once you place your steak in the pan DO NOT touch/turn them for at least 3-4 minutes until a nice sear is formed. When you flip the steaks over allow them to cook 3-4 minutes on the other side.

If your steaks are thick you should finish them in a hot oven preheated to 375° anywhere from 5 to 10 minutes for a med to med good steak

Dive into the rich and gooey delight of Pecan Pie Muffins

 

Ingredients:

½ cup (70g) all-purpose flour

1 cup coarsely chopped pecans

¼ teaspoon baking powder

¼ teaspoon salt

2 large eggs

1 cup (200g) light brown sugar

½ cup (1 stick/115g) unsalted butter, melted

1 teaspoon vanilla extract

Directions:

Preheat the oven to 375°F/190°C and grease 24 mini muffin cups well, preferably using a silicone pan due to the stickiness of the muffins.

Mix flour, pecans, baking powder, and salt in a large bowl.

Whisk eggs and sugar in a medium bowl, then stir in melted butter and vanilla extract. Combine with the flour mixture.

Divide the mixture among the muffin cups, filling nearly to the top, and bake for 11-13 minutes until a toothpick comes out clean.

Allow to cool before removing from the pan.

Enjoy these Pecan Pie Muffins as a delightful way to bring the essence of pecan pie to your table in a new and exciting way. Perfect for satisfying your sweet tooth while capturing the nostalgia of classic holiday flavors.