1 tablespoon pearl sugar (replace with normal sugar)
1 teaspoon vanilla extract or any type
pinch of salt
50 grams melted butter
1 cup milk
2 cups all purpose flour
1 tablespoon baking powder
for chocolate ganach:
20 grams dark chocolate
1 tablespoon butter
The way:
- In a large bowl, add eggs,vanilla, pinch of salt and sugar (if you don't have the pearl sugar at this stage add 2 tablespoon of sugar).
- Whisk eggs until sugar until dissolves, add milk and melted butter( make sure all ingredients in a room temperature otherwise the butter will crumble in a cold liquid) give the mixture a quick mix.
- Add sifted flour with baking powder, whisk all together until you have thick and sticky dough. Add pearl sugar and give it a stir with spatula just to combined.
-Spray a waffle maker with baking spray and use an ice cream spoon to spoon the waffle, add two spoon and bake until your waffle maker give you a green light or for 1 minutes until golden brown. Repeat.
- For Chocolate ganache:
- In a small bowl break the chocolate into medium or small pieces, add the butter. Place it in microwave for 1 minute until melted.
- Stir all together until you have a smooth chocolate ganache.
Decorate your waffle with chocolate and whipped cream or as desire.
- Prepare a 18cm cake pan by greasing it with butter and place on the bottom of the mold the orange slices.
- In a large bowl place eggs, sugar and vanilla. Whisk with hand whisk until sugar dissolves and you have a light egg mixture.
- Take only the orange part of the orange fruit before squeeze and avoid the white layer which tastes bitter. Squeeze oranges until you have a 1/2 cup of fresh orange juice.
- Add vegetable oil and orange juice to the egg mixture and keep whisking while adding them.
- Sift flour with baking powder, add a half amount of flour mixture to the egg mixtures and mix until mostly combined, then add the remaining amount with orange zest. Mix until all well combined and a smooth batter forms.
- With a rubber spatula, give the batter one good, final stir to make sure that everything is well incorporated. Pour the batter to the prepared cake pan and smooth the top.
- Bake in preheated oven 180°C /370°F for 30 minutes or until inserted wooden skewer at the middle of the cake and comes out clean.
- When out of oven flip the cake upside down in a serving plate.
1 cup warm milk (add more or less according to the type of flour)
1 tablespoon of dried yeast
1 teaspoon sugar to activate yeast
For the filling:
80g soft butter(1/3 cup)
1/2 cup of brown sugar or white sugar
1 and 1/2 tablespoon of ground cinnamon
For cream cheese frosting:
4 tablespoons of cream cheese
3 tablespoons of powdered sugar
3 tablespoon milk ( add graduelly as needed)
1 teaspoon vanilla
2 tablespoons melted butter (For brush the rolls)
The way:
- Add the yest and a teaspoon of sugar to the warm milk, stir and set aside while yeast activeted.
- In a large bowl add all the ingredients, flour, sugar, salt, melted butter and egg. Knead on a low speed and add the milk and yeast mixture, knead for 10 minutes until smooth elastic dough.
- Grease the bowl with the top of the dough, cover and place it in a warm place for 1 hour or until double in size.
- Dust a surface with flour and roll the dough out into a 15x9”
rectangle.
- Spread softened butter over the extended dough, leaving ¼ inch margin at the far side of the dough.
- In a small bowl, mix together brown sugar and cinnamon. Use a tablespoon to sprinkle mixture over the buttered dough.
- Tightly roll dough up, starting on the long end, roll the dough up tightly jelly roll style.
- Cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as it to be.
- Cut into 12 equal pieces and place them in a greased 13x9 pyrex pan or baking pan. Cover with plastic wrap and let rise again for 30-45 minutes.
- Once rolls are doubled in size, brush the top with melted butter and bake them in a preheated oven 180°C until golden brown, about 30 minutes.
- While the cinnamon rolls cool, prepare the cream cheese frosting. Mix cheese with powdered sugar, vanilla and add milk gradually until you get a runny glaze consistency.
- Pour the glaze over the cinnamon rolls and serve.
1 and 1/4 cup warm water, or according to the need of the dough
For the filling:
4 tablespoons pizza sauce
300 grams of mozzarella cheese, or as needed
1 chopped green bell pepper
1/2 cup Black or green olives slices
1/2 cup Tuna
For Polishing mixture:
1 small egg
1 teaspoon milk or water
for topping:
3 tablespoon parmesan cheese
1 large spoon of sesame
The way:
- In a mixure bowl place all dry ingredients, olive oil and egg.
- Knead with hook attachment all the ingredients then add warm water, knead for 10 minutes until you have an elastic and sticky dough, form as a ball and place it in a grease bowl also greas the top of dough with olive oil. Cover with plastic wrap and leave in warm place to double in size for 1 hour.
- Cut the dough to 12 equal balls each with a wight 85 g.
- Flatten each ball as small pizza round, fill with pizza sauce, mozzarella cheese, olives, bell pepper and tuna. Close firmly as a ball.
- In a 13X9 Pyrex plate, place the stuffed pizza bites.
- Brush over with egg wash, then sprinkle parmesan cheese and sesame seed.
- Bake in preheated oven at 200°C for 35 minutes or until golden color.
- Cut the zucchini and drain it from extra water(i peeled of my zucchini, you can keep it with peel).
Cut other vegetables into small dice.
- In a large bowl beat the eggs, the milk and olive oil. Add the flour whisk together until a thick and smooth mixture.
- Add the zucchini, red bell pepper, onion, chpped parsely and mozarella cheese.
- Season with salt, black pepper and paprika.
- mix all together with a spatula until all well combined.
- In a high heat, place a pan and pour the vegetable oil, take about 2 tablespoons of the mixture, fry in a hot oil each side until golden color. Use ice cream spoon to shape the bites or two tablespoons);
- Drain from extra oil, and serve it warm with your favorite sauce.