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Recipes
BASIC SPINACH AND RICOTTA CANNELLONI
By efriend
Cannelloni refers to a cylindrical style of pasta dish
- 10 pasta tubes (or lasagna sheets)
- 3 cloves of garlic
- 1 tbs dried oregano
- 400 g - 14oz washed and dried baby spinach
- 500 g - 18oz Ricotta cheese
- 80 g - 3oz Parmesan cheese
- 100 g - 3.5oz Mozzarella cheese
- 350 g - 12oz passata or tomato purée
- 1 hand full of fresh basil (or flat leaf parsley)
- 2 tbsp olive oil
- Salt and pepper
Swiss Meringue Butter cream
By efriend
Pour egg whites and sugar into a bowl over double-boiler Using the whisk attachment or your hands with a glove mix...
- EQUIPMENT:
- Egg whites 6
- Granulated sugar 1 1/2 cup
- Unsalted butter 4 sticks at room temperature
- 1 Double-boiler
- 1 Stand mixer with Whisk & Paddle attachments
Classic Chocolate Cake
By efriend
1. Preheat over to 350 degrees
- 1 1/4 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons instant espresso powder
- 1/2 teaspoon salt
- 1/4 cup + 1 tablespoon canola oil
- 1 cup sugar
- 1 egg + 1 egg yolk
- 3/4 teaspoon vanilla extract
- 3/4 cup milk
- 1/2 cup warm water
- fresh Strawberry Buttercream Frosting
- Ingredients
- 1 . Place the egg whites and sugar in the bowl of an electric mixer. Gently whisk until combined.
- 2 . Fill a medium saucepan with a few inches of water and place over medium heat.
- 3 . Place the mixing bowl on top of the saucepan to create a double boiler.
- 4 . Whisking occasionally, heat the egg mixture until it registers between 150 to 160 degrees on a candy thermometer.
- 5 . Once hot, carefully return the mixing bowl to the electric mixer.
- 6 . Using the whisk attachment, whip the egg mixture on high until stiff, glossy peaks and the outside of the mixing bowl returns to room temperature.
- 7 . Turn down the mixer to medium-low, and add in the butter, a few tablespoons at a time.
- 8 . Once the butter is incorporated, stop the mixer and swap the whisk for the paddle attachment.
- 9 . Add in the vanilla and beat until smooth.
- 10 . Adding in only a tablespoon or two at a time, beat in the strawberry puree (NOTE: forcing in that much liquid into the buttercream might be difficult and cause it to split. Work in small batches and keep beating until smooth).
- – 3 large egg whites
- – 1 cup granulated sugar
- – 1 1/2 cups unsalted butter, softened
- – 1 teaspoon vanilla extract
- – 4 to 6 tablespoons strawberry puree (recipe to follow)
- Strawberry Puree
- Ingredients
- – 6 to 8 medium strawberries
- – 2 tablespoons granulated sugar
- – pinch salt
- Blend in a food processor until fairly smooth. It is okay if some small chunks are still present.
- Strawberry Puree
- Ingredients
- – 6 to 8 medium strawberries
- – 2 tablespoons granulated sugar
- – pinch salt
- Blend in a food processor until fairly smooth. It is okay if some small chunks are still present.
- Chocolate Glaze
- Ingredients
- 2 ounces dark chocolate, chopped
- 1/4 cup heavy cream
- 2 tablespoons white corn syrup
- pinch salt
- 1 . Place the chocolate in a heat-safe bowl and set aside.
- 2 . Gently heat the cream and corn syrup until the cream begins to steam and barely come to a simmer.
- 3 . Pour the cream mixture over the chopped chocolate and whisk until smooth.
- 4 . Stir in pinch salt, if desired.
- 5 . Place chocolate glaze in the refrigerator for about 10 to 15 minutes before dripping over the finished cake.
Krispy Kreme Donut Copycat
By efriend
Enjoy the infamous gooey and delicious Krispy Kreme glazed doughnut without having to leave your house
- 2 1/4oz. packages yeast
- 1/4 C. water warm water
- 1 1/2 milk Coupons
- 1/2 C. granulated sugar
- 1 tsp. salt
- 2 Lg. Eggs
- 5 1/2 T. unsalted butter softened
- 5 C. all-purpose flour
- Oil to fry
- Glaze
- 1/3 C. unsalted butter
- 2 C. powdered sugar
- 1 1/2 tsp. pure vanilla
- 4 T. hot water
Vanilla Bean Cupcakes (half recipe)
By efriend
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
- 10 Recipe (Makes 10 cupcakes)
- Same instructions
- 215 215g 215g flour
- 1 1/2 1 1/2 1/2 tsp baking powder
- 132 132g 132g sugar
- 170 170ml 170ml milk
- 65 65ml 65ml oil
- 60 60g 60g butter
- 1 1tbsp 1tbsp yogurt
- 1 1 1 egg
- 1/2 1/2 1/2 tsp vanilla extract or vanilla bean paste.
The Best Stiff Buttercream Recipe for Piping Flowers
By efriend
If you plan to pipe buttercream flowers the first thing you need is the best stiff buttercream frosting recipe
- Unsalted Butter - 456 grams (4 sticks) room temperature
- Powder Sugar / Confectioners Sugar - 1 kg (2.2 lbs)
- Cornstarch/Cornflour or pudding mix - 1/4 cup
- Whipping Cream - 1/4 cup (plus extra for consistency)
- Clear Vanilla Extract - 1 tsp
- Clear Almond Extract - 1/4 tsp
- Salt - 1 tsp
FLAKY BRIOCHE (BRIOCHE FEUILLETÉE)
By efriend
Makes 12 individual brioches
- 510 g all-purpose flour
- 1 lightly heaped teaspoon of salt
- 40 g white sugar sugar
- 150 ml milk (at room temperature)
- 20 g fresh yeast (10 g fresh yeast = 1 teaspoon active dry yeast)
- 3 eggs (roughly 150g – slightly beaten)
- 50 g butter (unsalted, at room temperature)
- 1 whole egg (for the egg wash)
- 300 g butter
- 100 g pearl sugar (can be found online in the US - I brought mine back from France)
- For the syrup (to prepare ahead : Bring sugar and water to a boil until the sugar is dissolved. Keep at room temperature)
- 50 g sugar
- 50 g water
Chocolate Sauce
By efriend
Makes 2 cups 1/ Place all ingredients into a microwave safe bowl and microwave for 20 seconds at a time, mixing e...
- 400 gm good quality dark chocolate
- 50 g butter
- 50 g brown sugar
- 250 ml cream
Raspberry Meringue Tart Cup cake
By efriend
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
- 50 g cocoa powder
- 175 g all-purpose flour
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda
- 225 g caster sugar
- 175 g unsalted butter, softened
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 175 ml milk
- 200 g raspberry jam
- 100 g crushed oreos
- 100 g finely crushed oreo crumbs
- Crushed freeze dried raspberries to sprinkle
Alfajores
By efriend
Preheat oven to 350F. Whisk together flour, cornstarch, baking powder, lemon zest and salt
- For the cookies
- 1 1/4 cup flour
- 1/2 cup/2.5oz/70g cornstarch
- 1/4 tsp baking powder
- 1 tsp lemon zest
- 1/8 tsp salt
- 1/4 cup granulated sugar
- 1 stick/4oz/100g of butter
- 1 large egg, lightly beaten
- 1/2 tsp vanilla extract
- For the filling(in order of deliciousness)
- 1 batch homemade dulce de leche/confiture de lait OR 1 can readymade dulce de leche
- For the coating (optional)
- Confectioners Sugar
- Dark chocolate
- Sweetened shredded coconut