Oatmeal Cookies with Cranberries - Chef Ela (Poland)

Oatmeal Cookies with Cranberries - Chef Ela (Poland)

Ingredients: 

150g butter (I  use around 100g)

1/2 cup brown sugar (I use less)

Vanilla 

1 cup flour

1 big egg 

1/2tea spoon of baking powder 

 3/4 cup chopped walnuts 

1/2 cup cranberry 

1/2 cup raisins 

1 cup oatmeal 

You can use all kind of nuts 

Mix the butter with the sugar and vanilla, add egg than flower with baking powder. At the end the rest of ingredients. Form walnut-sized balls, put on baking paper on a tray, than gently press to get oval shape. 

Bake in the preheated oven (150 ºC) about 25 min, till gold-brown color.  

Tarte aux Pralines - Chef Françoise (France)

Tarte aux Pralines - Chef Françoise (France)

Ingredients:
1pie crust pastry (pate brisee (fr) or massa quebrada(pt)) Homemade pie crust pastry
150g crushed pralines (30%almond)
50g almond powder-flour
200g cream (crème fraiche)

Line a tart tin with the pie crust pastry.
Put in the oven 200C for 10 min.
Mix the pralines with the almond powder and the cream.
Fill the tart with the mix.
Put in the oven 180C for 20-30 minutes.

Bom Apetite!

CANTUCCI (Chef Alessandra - Italy)

CANTUCCI (Chef Alessandra - Italy)

Ingredients : 

500g flour 

150g butter 

350g sugar 

4 eggs 

1 packet of baking powder
250g whole almonds  a pinch of salt
1 packet vanilla sugar 

Preparation: 

Mix the butter with the sugar, salt and vanilla sugar until get a soft cream. Add the eggs one at a time, then the flour, almonds and finally the baking powder. 

Put the mixture into a pastry bag, and form small loaves lined on a baking tray covered with baking paper. 

Sprinkle the surface with the sugar, then bake at 200 °C for about 12 minutes. 

Remove from the oven and using a sharp knife slice rectangles crosswise into 2 cm slices. 

Place them back on the baking tray and bake again in the oven for 5 minutes.

Potato Gnocchi and Ricotta Gnocchi (Chef Alessandra - Italy)

POTATO GNOCCHI (Chef Alessandra - Italy)

Ingredients : 

500g potatoes 125g flour salt 

1 egg yolk 

Preparation: 

Wash the potatoes and then boil them in lightly salted cold water. 

Once boiled and still hot, peel and mash the potatoes with a potato masher. 

Allow them to cool, then add flour, salt and the egg yolk and mix until you have a smooth and compact dough. 

Prepare your work area and dust it with flour. Divide the dough into pieces and roll it out until you have rolls about 1 cm in diameter. Cut the rolls of dough into pieces about 2 cm long, dust with flour to avoid them sticking to each other. 

Cook the gnocchi in boiling salted water, until they rise to the surface and remove them with a slotted spoon.   

You can serve the gnocchi with your favorite pasta sauce: with meat sauce, sauces with cheese, butter and Parmesan cheese ...... 

 

Ricotta Gnocchi (Chef Alessandra - Italy)

Ingredients : 

500g ricotta cheese 

200g flour 

80g grated parmesan 

salt 

Preparation: 

Mix the ricotta the other ingredients and proceed as for the potato gnocchi. Season with vegetables cooked in a pan or butter and parmesan. 

 

 

 

 

 

 

 

Roasted turkey leg - Chef Ela (Poland)

Roasted turkey leg - Chef Ela (Poland)

1 big turkey leg                                                                  PHOTO WILL BE POSTED SOON :)

Marinade
1 stock cube (vegetarian) -crumble
1 tbsp  oil
2 tbsp  soya sauce
2 tbsp ketchup
2 cloves  garlic (chopped)
1 tbsp marjoram
1 tea spoon  thyme

Marinade has to be very salty. If you decide you can add some more salt. Keep meet in this marinade for min. 24 hours, better 48. Place the leg into a baking bag.

Bake for the first 20 min in temperature 220C, than reduce temp. to 170C and bake for about 2h.

Cheese Cup Cakes (Chef Ela- Poland)

 Cheese Cup Cakes (Chef Ela- Poland)

3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon sugar
1/4 teaspoon salt
pepper cayenne
1 cup cheese
1/4 cup milk
1/4 natural yogurt
1 egg
3 spoon oil
herbs (optional)

salad dressing - Chef Marjolaine (France)

Salad Dressing - Chef Marjolaine (France)

Mostard
cibulet
balsamic vinegar
olive oil