Ingredients

Yellow Cake

• 1-1/2 cups butter, softened to room temperature
• 2-1/4 cups sugar
• 3 large eggs
• 1-1/2 cup buttermilk
• 1-1/2 teaspoon vanilla extract
• 3-3/4 cups cake flour
• 1-1/2 teaspoon baking powder
• 2-1/4 teaspoons baking soda
• 3/4 teaspoon salt

Fudge Frosting

• 3 cups sugar
• 1-1/2 cups evaporated milk
• 8 ounces unsweetened chocolate, roughly chopped
• 3 tablespoons cocoa powder
• 1-1/2 sticks (3/4 cup) unsalted butter
• 1-1/2 teaspoons vanilla extract

Instructions

1. In a bowl, blend flour, baking soda, baking powder and salt together. Set aside. Next, in a stand mixer, cream together butter and sugar until fluffy; about 3 minutes. Add the eggs and vanilla and mix on low until combined. Next, gradually incorporate the dry ingredients, mixing on low until everything is moist; about 1 minute. Finally, add in the buttermilk with your mixer on its lowest speed until the batter is smooth and no lumps remain.
2. Preheat the oven to 350°F. Then, prepare two 9-inch cake pans by greasing them with butter and lining with parchment paper. We will be baking two cake layers at a time—we’re going to assume you don’t have eight 9-inch cake pans in your cupboards!
   Add about 3/4 cup (212 grams) of the cake batter to each pan and then spread into an even layer using the back of a spoon.
   Bake for 10-12 minutes or until the cake is slightly golden and set in the middle. Remove from the oven and let cool in the pan for 5-10 minutes, then carefully remove the cake layers and transfer to a wire rack to finish cooling. Repeat until all eight layers are baked.
3. In a medium saucepan over medium heat, whisk together the sugar and evaporated milk and cook until the mixture is warm. Reduce the heat to medium-low and then add the chocolate, cocoa powder and butter. Stir the mixture until the chocolate and butter have melted and the mixture has warmed through. Continue to cook the frosting until it has thickened, about 6-8 minutes. Remove from heat and then stir in the vanilla. Let cool to room temperature.
4. Begin by placing the bottom layer of cake on a plate or cake stand. Then, spread a generous, even layer (2-3 tablespoons) of fudge frosting over the cake. Top with the next layer of cake and then repeat.
   When you reach the final layer, spread the remaining fudge frosting on the top and down the sides of the cake. We recommend using an offset spatula to get the frosting nice and smooth.

Ingrédients

• 1L de lait
• 100g de sucre
• vanille (facultatif)
• 100g de riz rond

Instructions

1. Dans un plat rectangulaire, versez tous les ingrédients. Mélangez puis faites cuire environ 2 heures à 180°C (thermostat 6).
2. Faites attention en début de cuisson, remuez de nouveau si un peu de riz remonte à la surface, car sinon le riz s'assèche.
3. Le riz est cuit lorsqu'il est onctueux et qu'il reste encore un peu de liquide.

J'ai gouté ça il y a bien longtemps. C'est vraiment délicieux.

Ingredients

Marinated ox heart

• 1 ox heart, trimmed and cubed meat
• 3 red chillies, long, finely chopped
• 1 bulb of garlic, crushed
• ají panca, 2-3 tbsp (or you can use smoked paprika if you can't find any)
• 3 tbsp of ground cumin
• 100ml of olive oil
• salt
• black pepper
• 300ml of red wine vinegar
• flat-leaf parsley, chopped, to serve

Roasted yellow pepper sauce

• 3 yellow peppers
• 3 Scotch Bonnet chillies, yellow
• 5 spring onions
• 1 bulb of garlic
• 1 lemon, cut into quarters
• ground cumin, 1-2 tsp
• 2 tsp ají panca, (or you can use smoked paprika if you can't find any)
• salt
• black pepper
• olive oil

Instructions

1. To make the anticuchos, simply stir together the marinade ingredients and coat the ox heart cubes in it. Leave it, covered, in the fridge for at least 4 hours, or overnight
2. Preheat the oven to 180°C/gas mark 4
3. To make the yellow pepper sauce, cut the peppers and chillies in half and place in a roasting tin with the onions, lemon wedges and whole head of garlic. Drizzle generously with oil and season with salt and pepper and roast in the oven for about 30-40 minutes, or until the peppers are soft and golden
4. Leave to cool for a few minutes until you can handle them. Peel off the pepper skins and pop them in a food processor, along with the scotch bonnets (minus the seeds), the squeezed out roasted garlic and the lemon flesh (minus the pips)
5. Dry fry the spices for a minute or two and add them to the food processor. Season and blitz to purée. You can add a splash of oil to slacken if needed. Taste for seasoning, adjust as necessary and serve
   Adjust seasoning as necessary
6. Once ready to cook the anticuchos, heat a griddle or barbecue until smoking hot, or you can pop them under a very hot grill. Dry off the majority of the marinade, keeping some for basting, and thread the meat on to kebab skewers
7. Cook for a couple of minutes on each side, basting with the reserved marinade and serve with a scattering of chopped flat leaf parsley and roasted yellow pepper sauce

Ingredients

• 1 lb Flank Steak Beef (Eye Of Round, Top or Bottom Round cuts work as well)
• 2 tbsp Low Sodium Soy Sauce
• 2 tbsp Brown Sugar
• 1 tsp Sesame Oil
• 1 tsp Gochujang Paste
• 0.5 tsp Onion Powder
• 0.5 tsp Garlic Powder
• 0.5 tsp Cayenne Pepper Powder

Instructions

Prepare The Beef

1. Freeze the beef for 30-60 minutes prior to slicing. The stiffness makes it much easier to cut even slices.
2. Slice beef into 1/6" – 1/4" slices, ensuring all are the same thickness. We prefer to go against the grain when slicing, which results in a more tender jerky. Slicing with the grain will give the jerky a tougher texture.
3. Slice away ANY excess fat.
4. Place beef into a sealable baggie.

Prepare The Marinade

1. Combine all ingredients in a bowl and mix thoroughly.
2. Pour the marinade over the beef in the baggie.
3. Massage the beef slices in the baggie, ensuring all of the slices are completely coated in the marinade.
4. Allow to sit at room temperature for 45 minutes. You may also set this in the refrigerator and marinate for up to 10 hours.

Dehydrate The Beef

1. Set your food dehydrator to 165°F (74°C).
2. Place beef slices on dehydrator trays, first allowing any excess liquid to drip off the slices.
3. Dry for 3 hours at 165°F (74°C) and blot away any fat juices from the slices.
4. Dry an additional 3+ hours at 165°F (74°C) or until the beef jerky is leathery.

Store The Jerky

1. Store in an airtight container with a food safe oxygen absorber for 1-2 months.
2. Once opened, consume within 1 week.

C'est excellent ! J'ai remplacé la poudre d'ail par un mélange d'ail et d'onion caramélisés et séchés.
À refaire !

Ingredients

• 80g (1/3c) milk - cold out of fridge is fine
• 80g (1/3c) warm water
• 1 & ½ tsp yeast - instant or dry active
• 10g (2tsp) sugar
• 10g (2tsp) vegetable oil
• 250g (2c) flour - I use half AP & half bread flour - you can use all bread if preferred
• ½ tsp salt
• dash of garlic powder - to taste - I use about 1-2 tsp
• dash of dried oregano - or another herb - optional
• 1-2 tbs softened butter or margarine
• shredded cheese - to taste

Instructions

1. Mix together milk, water, yeast, sugar in a large bowl. If you want to check if the yeast is alive, leave it to 'bloom' for few minutes (should foam up). I know my yeast is fine, so I don't wait. Just stir together to dissolve the yeast. Then add the oil, flour, sprinkle over the salt, garlic powder, dried oregano.
2. Stir with a spoon to form a dough. Lay down a large piece of plastic wrap and lightly oil it allover. Put the dough on top. Using the plastic wrap, "fold & press" the dough for about two minutes. That's the "kneading" done! Put the dough back in the bowl, cover, and leave to proof until doubled, should take 45-60min.
3. Lay down the same plastic wrap again. Take the dough out. Fold & press once of twice to form a neater shape. Put another piece of plastic on top, roll the dough out into a sheet approx 40x18cm. Spread the butter/margarine on the dough, leaving a half inch gap at the top. Sprinkle on some more garlic powder or use fresh garlic paste if you like. Sprinkle on the cheese. Roll up the dough, press as you roll but no need to be tight, pinch the seam to seal.
4. Cut the log into ten pieces. I bake in a loaf pan lined with foil and brushed with vegetable oil. Place the ten dough pieces in the pan. Let proof again for 30-45min, until almost doubled.
5. Bake in a Pre-Heated oven, 195C (380F) or fan 175C (350F), for 20-22min. Ideal baking temp & time can vary, depending on your oven. Brush on a little butter on top while hot to soften the crust and give it a little shine. Best enjoyed while warm.

Ça a l'air vraiment facile à faire. Il ne reste plus qu'à faire une cueillette.

• | L'épicerie | zone Télévision | Radio-Canada.ca
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Ingrédients

• 200g de farine
• 140g de cassonade
• 80g de beurre
• 1 jaune d'œuf
• 80g d'amandes (non émondées)
• ½ càc de bicarbonate de soude

Instructions

1. Dans un saladier, mélangez la farine, la cassonade, le bicarbonate.
2. Faites un puits et placez-y le beurre tempéré.
3. Mélangez jusqu'a l'obtention d'un sable grossier.
4. Ajoutez le jaune d'œuf et pétrissez jusqu'à l'obtention d'une pâte homogène.
5. Ajoutez les amandes et pétrissez encore pour bien les répartir dans la pâte.
6. Façonner un boudin, placez-le dans un film alimentaire et donnez-lui une forme rectangulaire.
7. Placez la pâte au congélateur pour 4 heures.
8. Préchauffez le four à 180°C.
9. Coupez la pâte congelée en très fines tranches et placez-les sur une plaque de cuisson recouverte de papier sulfurisé en espaçant bien.
10. Mettez au four pour 10 minutes.
11. Laissez-les refroidir totalement avant de les décoller et de les ranger dans une boîte métallique.

Ça a l'air bon. À tester

Ma pâtisserie préférée ♥^♥_♥♥

Je connaissais la chicorée torréfiée mais pas le pissenlit. C'est à tester !

Ingrédients

• 2 œufs
• 80g de miel liquide
• 60g d’huile d’olive
• 115ml de lait de riz (ou autre lait de votre choix)
• 170 g de farine de sarrasin (ou un mélange de farine de châtaigne et de riz – ou de blé – par exemple)
• 2 c. à café de poudre à lever
• 30g de cacao en poudre
• Chocolat à pâtisserie concassé
• Fruits secs : noix, cranberries…

Instructions

1. Préchauffer le four à 180 °C.
2. Dans un saladier, casser les oeufs, ajouter le miel et l’huile d’olive.
3. Mélanger, puis incorporer le lait.
4. Ajouter la farine, la poudre à lever et le cacao en poudre.
5. Mélanger jusqu’à ce que la pâte soit bien homogène, puis incorporer les garnitures choisies (chocolat concassé, cerneaux de noix, cranberries, etc.).
6. Verser dans des moules à muffins ou dans un moule à manqué.
7. Cuire au four pendant 15 mn (petits modèles) à 25 mn (gros gâteau).
8. Laisser refroidir avant de démouler.

Une boisson à tester !

Ingredients for the crust

• 100 g unsalted butter, at room temperature
• 100 g cane sugar
• 1 large egg
• 100 g rye flour
• 100 g all purpose flour
• 1 tsp baking powder
• Pinch of cardamom

Ingredients for the filling

• 250 g fresh blueberries
• 250 g sour cream
• 1 egg
• ¼ tsp cardamom
• 1 tsp vanilla
• 4 Tbsp cane sugar

Instructions

1. Preheat the oven to 375° F. Lightly butter a 28 cm (10″) tart pan with removable bottom.
2. Cream together the butter and sugar until fluffy and light.
3. Add in the egg, and mix.
4. Stir in the flours, pinch of cardamom, and baking powder just until combined into a pliable ball.
5. Turn the soft dough into your greased pan and use your hands to spread it into an even layer across the bottom and up the sides of the pan.
6. Prick the bottom with a fork and bake the empty crust for 10 mins. Remove from the oven and let cool slightly.
7. While your crust bakes, in a bowl whisk together the sour cream, egg, sugar, vanilla, and cardamom. The filling will have a thin, pourable consistency.
8. Spread the blueberries evenly across the par-baked crust. Carefully pour the filling over and around the berries and spread gently with a spatula until the crust is filled evenly.
9. Carefully return to the oven and bake for 25-30 minutes, or until the edges are golden brown and the filling around the edges is set. The center should not look like uncooked liquid, but neither too dry and firm.
10. Remove from the oven and cool at room temperature for at least 40 mins.
11. Serve warm or at room temperature, with ice cream or whipped cream if you like, maybe with a few extra berries on top.

Ingredients

• 2 pounds skinless chicken cut into pieces
• 4 pounds ripe plantains peeled and cut into bite-size pieces
• 1 large onion peeled and diced
• 1 tbsp green seasoning paste or garlic ginger paste.
• 5 large ripe tomatoes diced
• 1 cup carrots peeled and cut into bite-size pieces
• 1 cup green beans chopped
• ¼ cup olive oil
• 1 tsp salt
• 2 seasoning cubes
• 1 tsp black pepper
• 1 tbsp parsley
• habanero pepper optional
• 1 tsp chili flakes optional

Instructions

1. Heat oil in a large skillet and fry the plantains till well cooked and golden brown. Drain and set aside.
2. In a large pot, heat oil over medium heat. Add onions and sauté for about 3 minutes till nicely browned.
3. To that, add green seasoning paste and sauté till fragrant; about 1 minute.
4. At this point, add salt, seasoning cube, pepper and sauté for 30 seconds.
5. Follow by adding the tomatoes, and fry the tomatoes till well broken down and cooked.
6. Add chicken and habanero pepper and stir till well coated with the tomato sauce. Reduce the heat to medium-low, cover the pot and cook the chicken for 20 minutes without adding water. The chicken will produce some of its juices, so don't worry.
7. Last but not least, add carrots and green beans. Mix well and simmer on medium-low heat for 7 minutes.
8. Lastly, add fried plantains; chili flakes and parsley and mix gently. Simmer once more with a covered lid for 3 minutes on low heat.

Ingredients

• ½ Cup boiling water
• 1 envelope (1oz. pkg) onion soup mix
• 1 Tbsp. butter
• 1 Cup warm water
• 1 Tbsp/packet Red Star Platinum Yeast
• 1 Tbsp. sugar
• 3½-4 Cup unbleached all-purpose flour

Instructions

1. Mix first three ingredients together in a bowl. Whisk to dissolve soup mix and melt butter. Let cool til warm.
2. Place the 1 cup of warm water and the yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute.
3. Add one cup of flour, then additional dough ingredients, including the cooled onion soup mixture. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated.
4. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.
5. Punch the dough down and divide into 12 equal pieces.
6. Place in a greased 7x12” rectangular pan. Cover and let rise until they have “filled” the pan (or close to it).
7. Bake at 375 for 20-25 minutes, or until golden. Brush tops lightly with butter. ENJOY!!