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Transcript

My cook book

Alice Abrantes Rocha 6 A Colégio do ave

Menu

Breakfast

Main course

Drinks

desserts

Menu

Breakfast

Pancakes

Croissants

INDUCTION HERE

Yogurt

Bread

Menu

https://www.youtube.com/watch?v=FLd00Bx4tOk

Pancakes Ingredients

  • 100g plain flour
  • 2 large eggs
  • 300ml milk
  • 1 tbsp sunflower or vegetable oil, plus a little extra for frying
  • lemon wedges to serve (optional)
  • caster sugar to serve (optional)
Method
  • STEP 1Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
  • STEP 2Set aside for 30 mins to rest if you have time, or start cooking straight away.
  • STEP 3Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
  • STEP 4When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
  • STEP 5Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
  • recipe from america

https://www.youtube.com/watch?v=_9ILz99fWJc

  • STEP 1Put the flour, salt and sugar in a mixing bowl. Measure 300ml cold water into a jug, add the yeast and stir. Make a well in the flour and pour in the liquid. Mix, then knead on your work surface for 10 mins. Shape into a ball, put in a lightly oiled bowl, cover and chill for at least 2 hrs.
  • STEP 2Put the butter between 2 sheets of baking parchment. Using a rolling pin, bash and roll it into a rectangle about 20 x 15cm. Leave wrapped in the baking parchment and chill.
  • STEP 3Transfer the chilled dough to a floured surface and roll into a 40 x 20cm rectangle. Place the unwrapped slab of butter in the centre of the dough, so that it covers the middle third.
  • STEP 4Fold one side of the dough up and halfway over the butter.
  • STEP 5Fold the other side of the dough up and over the butter in the same way, so that the two edges of the dough meet in the centre of the butter.
  • STEP 6Fold the dough in half so that the point where the ends of the dough meet becomes the seam. Wrap in cling film and chill for 30 mins.
  • STEP 7Repeat the rolling, folding and chilling process (steps 3-6) twice more in exactly the same way – rolling the pastry while it’s still folded – without adding more butter. Wrap and chill overnight.
  • STEP 8The next day, roll the dough out on a floured surface into a large rectangle, measuring about 60 x 30cm. Using a sharp knife or pizza cutter, trim the edges to neaten.
  • STEP 9Cut the dough in half lengthways so that you have 2 long strips, then cut each strip into 6 or 7 triangles with 2 equal sides.
  • STEP 10Take each triangle in turn and pull the two corners at the base to stretch and widen it.
  • STEP 11Starting at the base of each triangle, begin to gently roll into a croissant, being careful not to crush the dough.
  • STEP 12Continue rolling, making sure the tip of each triangle ends up tucked under the croissant to hold in place. If adding any fillings (see tips, below), place across the widest part of the triangle before rolling up.
  • STEP 13Bend the ends of the croissants inwards, then transfer to baking trays lined with baking parchment, spaced well apart. Cover with lightly oiled cling film and leave to rise for 2 hrs, or until doubled in size.
  • STEP 14Heat oven to 200C/180C fan/gas 6. Mix the beaten egg with a pinch of salt and use to generously glaze the croissants. Bake for 15-18 mins until risen and golden brown, then cool on wire racks.
  • Ingredients
    • 500g strong white flour, plus extra for dusting
    • 1 ½ tsp salt
    • 50g sugar
    • 2 x 7g sachets fast-action dried yeast
    • oil, for greasing
    • 300g butter, at room temperature
    • 1 egg, beaten
  • Recipe from America

https://www.youtube.com/watch?v=tyZ5mv8kyik

  1. Heat the milk. Pour the milk into a Dutch oven and place over medium to medium-high heat. Warm the milk to right below boiling, about 200°F. Stir the milk gently as it heats to make sure the bottom doesn't scorch and the milk doesn't boil over. According to the National Center for Home Food Preservation, this heating step is necessary to change the protein structure in the milk so it sets as a solid instead of separating.
  2. Cool the milk. Let the milk cool until it is just warm to the touch, 112°F to 115°F. Stir occasionally to prevent a skin from forming. (Though if one does form, you can either stir it back in or pull it out for a snack!) You can help this step go faster by placing the Dutch oven in an ice water bath and gently stirring the milk.
  3. Thin the yogurt with milk. Scoop out about a cup of warm milk into a bowl. Add the yogurt and whisk until smooth and the yogurt is dissolved in the milk.
  4. Whisk the thinned yogurt into the milk. While whisking gently, pour the thinned yogurt into the warm milk. This inoculates the milk with the yogurt culture.
  5. Transfer the pot to the (turned-off) oven. Cover the Dutch oven and place the whole pot in a turned-off oven — turn on the oven light or wrap the pot in towels to keep the milk warm as it sets (ideally around 110°F, though some variance is fine). You can also make the yogurt in a dehydrator left at 110°F or using a yogurt maker.
  6. Wait for the yogurt to set. Let the yogurt set for at least 4 hours or as long as overnight — the exact time will depend on the cultures used, the temperature of the yogurt, and your yogurt preferences. The longer yogurt sits, the thicker and more tart it becomes. If this is your first time making yogurt, start checking it after 4 hours and stop when it reaches a flavor and consistency you like. Avoid jostling or stirring the yogurt until it has fully set.
  7. Cool the yogurt. Once the yogurt has set to your liking, remove it from the oven. If you see any watery whey on the surface of the yogurt, you can either drain this off or whisk it back into the yogurt before transferring to containers. Whisking also gives the yogurt a more consistent creamy texture. Transfer the to storage containers, cover, and refrigerate. Homemade yogurt will keep for about 2 weeks in the refrigerator.
  8. Your next batch of homemade yogurt. Once you start making your own yogurt, you can use some of each batch to culture your next batch. Just save 1/2 cup to use for this purpose. If after a few batches, you notice some odd flavors in your yogurt or that it's not culturing quite as quickly, that means that either some outside bacteria has taken up residence in your yogurt or that this strain is becoming weak. As long as this batch still tastes good to you, it will be safe to eat, but go back to using some store-bought commercial yogurt in your next batch.
  9. INGREDIENTS
    • 8 cups milk (1/2 gallon) — whole or 2% are best, but skim can also be used
    • 1/2 cup commercial yogurt containing active cultures
    • recipe of Turquia

https://www.youtube.com/watch?v=BsgUcpTLQww

Ingredients

  • 500g strong white flour, plus extra for dusting
  • 2 tsp salt
  • 7g sachet fast-action yeast
  • 3 tbsp olive oil
  • 300ml water
Method
  • STEP 1Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
  • STEP 2Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
  • STEP 3Tip onto a lightly floured work surface and knead for around 10 mins.
  • STEP 4Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
  • STEP 5Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
  • STEP 6Place it on the baking parchment to prove for a further hour until doubled in size.
  • STEP 7Heat oven to 220C/fan 200C/gas 7.
  • STEP 8Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
  • STEP 9Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
  • recipe from Mesopotâmia

Main Course

pizza

Bolognese pasta

Lasagna

Cozido à portuguesa

Menu

  • 1 1/2 cups (355 ml) warm water (105°F-115°F)
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 3 3/4 cups (490g) bread flour
  • 2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven)
  • 2 teaspoons kosher salt
  • 1 teaspoon sugar
For making the pizza and toppings
  • Extra virgin olive oil
  • Cornmeal (to help slide the pizza onto the pizza stone)
  • Tomato sauce (smooth or pureed)
  • Firm mozzarella cheese, grated
  • Fresh soft mozzarella cheese, separated into small clumps
  • Fontina cheese, grated
  • Parmesan cheese, grated
  • Feta cheese, crumbled
  • Mushrooms, very thinly sliced if raw, otherwise first sautéed
  • Bell peppers, stems and seeds removed, very thinly sliced
  • Italian pepperoncini, thinly sliced
  • Italian sausage, cooked ahead and crumbled
  • Sliced black olives
  • Chopped fresh basil
  • Baby arugula, tossed in a little olive oil, added as pizza comes out of the oven
  • Pesto
  • Pepperoni, thinly sliced
  • Onions, thinly sliced raw or caramelized
  • Ham, thinly sliced
Proof the yeast:Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved. After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive. (Note that if you are using "instant yeast" instead of "active yeast", no proofing is required. Just add to the flour in the next step.) Make and knead the pizza dough:Add the flour, salt, sugar, and olive oil, and using the mixing paddle attachment, mix on low speed for a minute. Then replace the mixing paddle with the dough hook attachment. Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes. If you don't have a mixer, you can mix the ingredients together and knead them by hand. The dough should be a little sticky, or tacky to the touch. If it's too wet, sprinkle in a little more flour. Let the dough rise:Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil. At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with. Cover the dough with plastic wrap. For a quick rise, place the dough in a warm place (75°F to 85°F) for 1 1/2 hours. For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours. For a longer rise, chill the dough in the refrigerator for 24 hours (no more than 48 hours). The longer the rise (to a point) the better the flavor the crust will have.
    • Prep the toppings:Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.
    • Flatten the dough ball, and stretch out into a round:Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter—10 to 12 inches. Treat the dough gently! You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough. If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the hole. Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip.
  1. Preheat the pizza stone (or pizza pan or baking sheet):Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F for at least 30 minutes, preferably an hour. If you don't have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures.
  2. Divide the dough into 2 balls:Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half. Form 2 round balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes (or up to 2 hours).
  1. Brush the dough top with olive oil:Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10 to 15 minutes. Repeat with the second ball of dough.
  2. Sprinkle the pizza peel with cornmeal, put flattened dough on top:Lightly sprinkle your pizza peel (or flat baking sheet) with cornmeal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into the oven.) Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.
Spread with tomato sauce and sprinkle with toppings:Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza. Be careful not to overload the pizza with too many toppings, or your pizza will be soggy. Slide pizza into the oven:Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and onto the baking stone in the oven. Bake:Bake pizza in the 475°F oven, one at a time, until the crust is browned and the cheese is golden, about 10 to 15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Ingredients

  • 1 tbsp olive oil
  • 4 rashers smoked streaky bacon, finely chopped
  • 2 medium onions, finely chopped
  • 2 carrots, trimmed and finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves finely chopped
  • 2-3 sprigs rosemary leaves picked and finely chopped
  • 500g beef mince
For the bolognese sauce
  • 2 x 400g tins plum tomatoes
  • small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
  • 1 tsp dried oregano
  • 2 fresh bay leaves
  • 2 tbsp tomato purée
  • 1 beef stock cube
  • 1 red chilli deseeded and finely chopped (optional)
  • 125ml red wine
  • 6 cherry tomatoes sliced in half
To season and serve
  • 75g parmesan grated, plus extra to serve
  • 400g spaghetti
  • crusty bread to serve (optional)
Method
  • STEP 1Put a large saucepan on a medium heat and add 1 tbsp olive oil.
  • STEP 2Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
  • STEP 3Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
  • STEP 4Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
  • STEP 5Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
  • STEP 6Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
  • STEP 7Add the 75g grated parmesan, check the seasoning and stir.
  • STEP 8When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
  • STEP 9Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

ngredientsFor the meat sauce:

  • 2 teaspoons extra virgin olive oil
  • 1 pound ground beef chuck
  • 1/2 medium onion, diced (about 3/4 cup)
  • 1/2 large bell pepper (green, red, or yellow), diced (about 3/4 cup)
  • 2 cloves garlic, minced
  • 1 (28-ounce)can good-quality tomato sauce
  • 3 ounces tomato paste (half a 6-ounce can)
  • 1 (14 ounce) can crushed tomatoes
  • 2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano
  • 1/4 cup chopped fresh parsley (preferably flat leaf), packed
  • 1 tablespoon Italian seasoning
  • 1 pinch garlic powder and/or garlic salt
  • 1 tablespoon red or white wine vinegar
  • 1 tablespoon to 1/4 cup sugar (to taste, optional)
  • Salt
To assemble the lasagna:
  • 1/2 pound dry lasagna noodles (requires 9 lasagna noodles - unbroken)
  • 15 ounces ricotta cheese
  • 1 1/2 pounds (24 ounces) mozzarella cheese, grated or sliced
  • 1/4 pound (4 ounces) freshly grated Parmesan cheese
Method
  1. Put pasta water on to boilPut a large pot of salted water (1 Tbsp salt for every 2 quarts of water) on the stovetop on high heat. It can take a while for a large pot of water to come to a boil (this will be your pasta water), so prepare the sauce in the next steps while the water is heating.
  2. Brown the ground beefIn a large skillet heat 2 teaspoons of olive oil on medium high heat. Add the ground beef and cook until it is lightly browned on all sides. Remove the beef with a slotted spoon to a bowl. Drain off all but a tablespoon of fat.
  3. Cook the bell pepper, onions, garlic, add back the beefAdd the diced bell pepper and onions to skillet (in the photo we are using yellow bell pepper and red onions). Cook for 4 to 5 minutes, until the onions are translucent and the peppers softened. Add the minced garlic and cook half a minute more. Return the browned ground beef to the pan. Stir to combine, reduce the heat to low and cook for another 5 minutes.
  4. Transfer to medium sized pot, add tomatoes and remaining sauce ingredients to build the sauceTransfer the beef mixture to a medium sized (3- to 4-quart) pot. Add the crushed tomatoes, tomato sauce, and tomato paste to the pot. Add the parsley, oregano, and Italian seasonings, adjusting the amounts to taste. Sprinkle with garlic powder and/or garlic salt, to taste. Sprinkle with red or white wine vinegar. Stir in sugar, a tablespoon at a time, tasting after each addition, to taste. (The amount of sugar needed will vary, depending on how acidic the tomatoes are that you are using.) Add salt to taste, and note that you will later be adding Parmesan, which is salty. Bring the sauce to a simmer and then lower the heat to maintain a low simmer. Cook for 15 to 45 minutes, stirring often. Scrape the bottom of the pot every so often so nothing sticks to the bottom and scorches. Remove from heat.
  5. Boil and drain the lasagna noodlesBy now the salted water you started heating in step one should be boiling. Add the dry lasagna noodles and cook them to al dente, per package directions. (Note noodles may be cooked in advance.) Stir often to prevent from sticking. Make sure that water remains at a full rolling boil during the entire cooking to prevent noodles from sticking. When ready, drain in a colander and rinse with cool water, gently separating any noodles that may be sticking together. Spread a little olive oil on a large rimmed baking sheet, and lay out the cooked noodles on this sheet, turning them over so that they get coated with a little of the olive oil. This will prevent them from sticking together.
  6. Heat the oven to 375°F
  7. Assemble the lasagnaIn a 9x13-inch casserole or lasagna dish, ladle a cup of sauce and spread it over the bottom of the dish. Arrange one layer of lasagna noodles lengthwise (about 3 long noodles, edge may overlap, depending on your pan) over the sauce. Ladle a third of the remaining sauce over the noodles. Sprinkle a layer of a third of the grated mozzarella on top of lasagna sauce. Add half of the ricotta cheese, by placing cheese dollops every couple inches. Sprinkle half the grated parmesan cheese evenly over the top of ricotta cheese. Apply second layer of noodles, top it with half of the remaining sauce. Add half of the remaining Mozzarella, the remaining ricotta cheese, and another the remaining Parmesan. Finish with another layer of noodles. Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining Mozzarella cheese.
  8. BakeCover the lasagna pan with aluminum foil, tented slightly so it doesn't touch the noodles or sauce). Bake at 375°F for 45 minutes. Uncover in the last 10 minutes if you'd like more of a crusty top or edges.
  9. Cool and serveAllow the lasagna to cool at least 15 before serving. Leftovers will keep for about 5 days. May be reheated in conventional oven or microwave. Leave aluminum tent on for storage. (Try to keep the aluminum foil from touching the sauce.)

Ingredients for 6 people:

  • 500g of beef
  • 1 pig’s foot
  • 1 pig’s ear
  • 300g of pork chops
  • 1 chouriço
  • 1 meat chouriço
  • 1 blood sausage
  • 2 puddings
  • 1 rice pudding
  • 1800g of savoy cabbage
  • 800g of Portuguese cabbage
  • 2 turnips
  • 4 potatoes
  • 4 carrots
  • 300g of rice
  • 1 meat flavoured bouillon
  • 1 chicken flavoured bouillon
  • 1 vegetable flavoured bouillon
  • Cooking salt (as much as you like it)
  • Cloves (as much as you like them)
  • 1 can of white cooked beans
Pssst… Join our Food & Drink Tours and discover a side of Porto that most tourists rarely see »Cozido À Portuguesa recipe
  • Put the 3 bouillons, salt, cloves, and the chouriço on a big pot with water and let them boil.
  • Clean the meats (beef, pork chops, pigs foot, pig’s ear, and meat “chouriço”) and add them to the pot to boil.
  • Once all the meats are cooked, remove them from the pot and plate them.
  • Wash the vegetables and add them to the water that was used to cook the meat. Let them boil for 5 minutes.
  • Add the rice pudding, the turnips, and the carrots after cutting them into quarters. Let them boil for 5 minutes.
  • In the meanwhile add the rice and some of the stock from the meats into another pot. Cook the rice as you normally would.
  • Add the potatoes cut in half to the pot with the vegetables.
  • Pierce the puddings and the “chouriço” with a toothpick and add them to the pot.
  • After 4 minutes remove the blood sausage.
  • Remove some of the stock to another pot and add the beans, letting them cook for 2 minutes.
  • When everything is cooked, cut the meats and plate everything.

Desserts

Yogurt cake

Chocolate cake

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Cheesecake

Pudim

Title here

Menu

Swaps and SubstitutionsBeyond the yogurt’s flexibility, there is lots of wiggle room in the remaining ingredients, too.

  • A neutral oil like vegetable oil or canola oil won’t lend any flavor to the cake, while olive oil will provide a hint of savory flavor that’s buttery and a touch peppery. Choose whichever oil you like—or really, whatever you happen to currently have in your pantry.
  • You can swap up to half of the all-purpose flour for whole wheat flour in this recipe. The results will be a nuttier and denser cake that would be nice for breakfast, especially toasted.
  • Swap up to 1/2 cup of almond flour for the all-purpose flour, which will make the cake even more tender and lend some added richness.
  • Bake in a 9-inch round cake pan instead of a 9x5-inch loaf pan. Check for doneness at the 40 minute mark.
  • Double the recipe and bake it in a Bundt cake pan. It will still take about 45 minutes of baking time when using a Bundt pan.
Ways to Flavor Yogurt CakeSince it’s such a basic cake, you can absolutely have fun with flavors and add-ins. My favorite simple twist is to add fresh lemon zest to the batter for added brightness. I also love stirring in a bit of tea leaves to make this Earl Grey Yogurt Cake, which really dresses the cake up. Almond extract makes for a lovely vanilla extract substitute, if you have it and enjoy its marzipan-like flavor. Or try stirring a handful of chopped chocolate into the batter. While not traditional, there’s no denying it’s a family-pleasing addition.

IngredientsFor the cake

  • 200g golden caster sugar
  • 200g unsalted butter, softened plus extra for the tins
  • 4 large eggs
  • 200g self-raising flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • ½ tsp vanilla extract
  • 2 tbsp milk
For the buttercream
  • 100g milk chocolate, chopped
  • 200g butter, softened
  • 400g icing sugar
  • 5 tbsp cocoa powder
  • 2 tbsp milk
For the chocolate shards (optional)
  • 50g dark chocolate
  • 25g milk chocolate
  • 25g white chocolate
Method
  • STEP 1Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
  • STEP 2In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
  • STEP 3Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
  • STEP 4Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
  • STEP 5For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
  • STEP 6Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
  • STEP 7Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
  • STEP 8On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
  • STEP 9To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
  • STEP 10Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
  • STEP 11Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.

https://www.youtube.com/watch?v=1kmDd4RuZJI

INGREDIENTS

  • 1 cup eggs
  • 1 cup milk
  • 3/4 cup sugar
  • 1/3 cup Port
  • 1 and 1/3 cup sugar
  • 2/3 cup water
DIRECTIONS
  • To a saucepan, add 1 and 1/3 cups of sugar and 2/3 of a cup of water. Let it melt and come to a boil and then boil for about 10 minutes until caramelized. Carefully pour the caramel into a flan mold (chose one with a lid) trying to cover as much of the sides of the mold as possible. You should do this carefully but quickly.
  • To a large pan, add enough water to cover about half your flan mold and let it come to a simmer.
  • In a large bowl, mix 1 cup of eggs, 1 cup of milk, 3/4 of a cup of sugar, and 1/3 of a cup of Port. Mix until combined. I use a stand mixer or a handheld mixer.
  • Pour the batter into the flan mold and cover with the lid.
  • Carefully place the flan mold onto the large pan, cover with a lid and let it cook on medium heat for about 50 minutes or until a toothpick inserted comes out clean. Check occasionally to make sure there’s still water in the pan.
  • Let it cool completely before transferring to a plate. Keep the flan in the fridge.

IngredientsGraham Cracker Crust¹

  • ▢1 ½ cups graham cracker crumbs (170g)
  • ▢2 Tablespoons sugar
  • ▢1 Tablespoon brown sugar (can substitute white)
  • ▢7 Tablespoons butter melted
Cheesecake
  • ▢32 oz cream cheese² softened to room temperature (910g)
  • ▢1 cup sugar (200g)
  • ▢⅔ cups sour cream (160g)
  • ▢1 ½ teaspoons vanilla extract
  • ▢⅛ teaspoon salt
  • ▢4 large eggs room temperature, lightly beaten
Recommended Equipment
  • ▢9" Springform pan
  • ▢Mixing bowls
Cook ModePrevent your screen from going darkInstructions
  • Preheat oven to 325F (160C).
  • Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
  • Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.
Cheesecake
  • In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
  • Add sugar and stir again until creamy.
  • Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
  • With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
  • Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
  • Transfer to the center rack of your oven and bake on 325F (160C) for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don't over-bake or the texture will suffer, which means we all suffer.
  • Remove from oven and allow to cool on top of the oven³ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks).
  • Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. Enjoy!

Drinks

Hot chocolate

Milk shake

Lemonade

Coffe

Menu

h

Ingredients

  • ▢4 cups milk (preferably whole or 2%)
  • ▢¼ cup unsweetened cocoa powder
  • ▢¼ cup granulated sugar
  • ▢½ cup bittersweet or semisweet chocolate chips or chopped chocolate bar
  • ▢¼ teaspoon pure vanilla extract
Instructions
  • Place milk, cocoa powder and sugar in a small saucepan. Heat over medium/medium-low heat, whisking frequently, until warm (but not boiling). Add chocolate chips and whisk constantly until the chocolate chips melt and distribute evenly into the milk. Whisk in vanilla extract, serve immediately.

https://www.youtube.com/watch?v=DWG--xG0i-A

Ingredients

  • 200g vanilla ice cream
  • 500ml semi-skimmed or whole milk
  • 2 tsp vanilla extract
  • melted white chocolate (optional)
For the toppings
  • mini cookies, sprinkles, marshmallows, pretzels, popcorn, chocolates and a variety of sweets
  • maraschino cherries
  • squirty cream
You’ll also need
  • 4 milkshake or dessert glasses
  • coloured paper straws
Method
  • STEP 1Tip the mini cookies, sprinkles, marshmallows and other sweets of your choice into separate serving bowls, and set on the table alongside the squirty cream.
  • STEP 2Blitz the ice cream, milk and vanilla in a blender until combined and creamy. Pour into a large jug.
  • STEP 3If you like, dip the rims of the glasses into the melted chocolate, then some sprinkles. Leave to set slightly, then divide the milkshake between glasses. Let everyone customise their shake with the toppings and squirty cream, and serve with the paper straws.

Ingredients water lemon squeeze the lemon into the water

https://www.youtube.com/watch?v=qfk8lOzwo2Q

Ingredients

  • 18g ground espresso, or 1 espresso pod
  • 100ml milk
You will also need
  • the right cup, 150-200ml capacity
Method
  • STEP 1Make around 35ml espresso using your coffee machine and pour into the base of your cup.
  • STEP 2Steam the milk with the steamer attachment so that it has around 1-2cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming to pour into the centre. Once the milk jug is almost touching the surface of the coffee, tilt the jug to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.