Documentos de Académico
Documentos de Profesional
Documentos de Cultura
INGREDIENTS
Cornstarch -- 1 cup
Flour -- 1 cup
Baking powder -- 1 teaspoon
Unsalted butter -- 12 tablespoons (1
1/2 sticks)
Sugar -- 3/4 cup
Egg yolks -- 2
Dulce de leche -- 1 cup
METHOD
1.Sift the cornstarch, flour and baking
powder together in a medium bowl. In
a mixer bowl, beat the butter and
sugar together until light and fluffy.
Add the egg yolks, beating until they
are incorporated
2.Reduce the mixer speed to low and
add the flour mixture in 3 batches,
allowing each batch
to become incorporated before adding
the next.
3.Form the dough into a disc without
handling it too much. Wrap with
plastic wrap and refrigerate for at
least 1 hour.
BREAD
BASBOOSA
(Egyptian semolina
cake)
INGREDIENTS
Syrup
Sugar -- 2 cups
Water -- 1 1/2 cups
Lemon, juice only -- 1
Orange flower water or rosewater
(optional) -- 1 teaspoon
Cake
Semolina -- 2 cups
Baking powder -- 1 teaspoon
Baking soda -- 1/2 teaspoon
Unsalted butter, room temperature -1/2 cup (8 tablespoons)
Sugar -- 3/4 cup
Vanilla -- 1 teaspoon
Eggs, beaten -- 2
Yogurt -- 3/4 cup
Blanched almonds -- 1/2 cup
METHOD
1.Preheat oven to 350F. Add the 2
cups of sugar, water and lemon juice
to a heavy-bottomed saucepan. Bring
to a boil over medium-high heat and
stir to dissolve the sugar. Reduce heat
to medium and continue to boil for
about 8 to 10 more minutes. Remove
APETIZER
PAKORA
(Indian, Pakistani
vegetable fritters)
INGREDIENTS
Chickpea flour (besan) -- 1 cup
Hot chile peppers, minced
(optional) -- 1 or 2
Ground cumin -- 1 teaspoon
Salt -- 1 1/2 teaspoons
Warm water -- 1/2 cup
Oil -- 2 tablespoons
Prepared vegetables (see
variations) -- 2 to 3 cups
Oil for deep frying
METHOD
1.In a large bowl, add the chickpea
flour, optional chile peppers,
cumin, salt, water and 2
tablespoons of oil. Whisk the
ingredients vigorously to
incorporate air and make a fluffy,
smooth batter. Alternatively, put all
METHOD
1.Place the chickpeas in a large
saucepan and add water to cover
them by 2 inches. Bring to a boil over
high heat and then cover tightly and
remove from heat. Let set for 1 to 2
hours to soak.
APETIZER
SOUP
Milk -- 1 cup
SOUP
METHOD
Butter -- 2 tablespoons
Vanilla -- 1 teaspoon
METHOD
1.Place the milk, rice, cinnamon stick,
orange or lemon peel and salt in a
medium saucepan and bring to a boil
over medium heat. Immediately
reduce heat to very low and simmer,
stirring often and scraping bottom, for
about 45 minutes.
2.Add the raisins and sugar and
simmer for another 15 minutes. Stir
often to keep from sticking to the
bottom of the pot.
3.Remove from heat and stir in the
butter and vanilla. Adjust sugar to
taste and serve hot or cold, sprinkling
the top with some ground cinnamon.
DESSERT
DESSERT
Directions
Prep.
4.Fill the baking pan with enough
warm water to come about 2/3 of the
way up sides of the containers. Place
in the oven and cook until a knife
inserted into the center of the custard
comes out clean, anywhere from 45
minutes to over an hour. Do not
overcook your flan or it may curdle.
5.Remove the custard(s) from the
water bath and chill well. Run a knife
around the edges of the custard,
invert over a serving dish and serve.
COFFEE
5 min
Ready In
5 min
Blend coffee, coconut oil, and
butter together in a blender until
oil and butter are melted and
coffee is frothy.
COFFEE
Irish Coffee
Ingredients
1 (1.5 fluid ounce) jigger Irish
cream liqueur 1 (1.5 fluid ounce)
jigger Irish whiskey 1 cup hot
brewed coffee 1 tablespoon
TEA
50 gms blueberries
10 gms ginger
8-10 mint leaves
2 cups boiling water
4. Then transfer the fruits to a
large pitcher, and pour the cooled
tea into the pitcher.
Method
Brew together camomile tea bags,
orange rind, berries, blueberries,
mint leaves & ginger for four
minutes.
Serve hot.
TEA
REFRESHING JUICE
REFRESHING JUICE
Directions:
VEGETABLE SALAD
Ingredients
2/3 cup mayonnaise salt and
pepper to taste 1/3 cup diced red
bell pepper 1 cup diced celery 3
large sweet pickles, chopped 1 (16
ounce) package frozen green peas,
thawed 3/4 cup cubed Cheddar
cheese 6 leaves lettuce Add all
ingredients to list
Preheat grill for medium heat and
lightly oil the grate.
Arrange asparagus, zucchini,
yellow squash, red onion, and red
bell peppers on preheated grill;
cook until vegetables are tender
and slightly charred, 10 to 15
minutes. Remove vegetables from
grill and cut into bite-sized pieces.
Whisk olive oil, red wine vinegar,
Dijon mustard, garlic, salt, and
black pepper together in a bowl to
make the dressing. Toss vegetables
with dressing in a bowl. Serve
warm or at room temperature.
VEGETABLE SALAD
Directions
Prep
10 min
Ready In
10 min
In a large bowl, mix together
mayonnaise, salt, pepper, red (or
green) pepper, celery and pickles
until combined. Stir in peas and
cheese. Chill until ready to serve.
Serve over lettuce leaves.