- JOÃO PEDRO ROSNER AGIBERT
- 26-03-2019 19:50:04
Hello! My name is João Pedro. Please find below my recipe:
1 ¼ cups milk.
2 ¼ teaspoons (one package) active dry yeast.
8 tablespoons (1 stick) butter, melted and cooled.
¼ cup granulated sugar.
1 teaspoon salt.
4 ¼ cups all-purpose flour, plus more for rolling out the dough.
2 quarts neutral oil, for frying, plus more for the bowl.
Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you’re using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you’re making filled doughnuts, don’t cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn’t warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
Carefully add the doughnuts to the oil, a few at a time. If they’re too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It’s O.K. if they deflate a bit; they’ll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they’re deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.
- Letícia Borges Cota Figueiredo
- 15-03-2019 18:45:06
Hi, my name is Leticia and I'll be presenting a paper on family recipes.
• 1 chicken breast
• 500 grams of sliced mozzarella cheese
• 400 grams of sliced ham
• 1 medium lasagna batter pack
• 1 jar of creamy cheese
• 2 chicken broths
• 2 glasses of milk
• 1 box of milk cream
• 2 tablespoons of flour
• 3 tablespoons butter
• 1 medium onion
Method of Preparation:
Sauce: In a saucepan, make a homogeneous cream with the 2 tablespoons of flour and 2 tablespoons of butter (reserve 1 tablespoon of butter). Add the milk, 1 chicken stock and stir constantly. Remove from the heat and add the sour cream, reserve.
Chicken: Cook the chicken breast in water (without oil), after cooking, shred it. Chop the onion in small pieces, place in a pan and brown with the butter. Add the chicken and the chicken stock, stir always until the chicken is totally golden.
Assembly: In a refractory, place 2 tablespoons of sauce. Make the base with lasagna, cover with 1 layer of ham, 1 of cheese and 1 of chicken (in that order). On the chicken, place 1 layer of curd cheese and 2 shells. Cover the curd with 1 layer of ham, 1 layer of cheese and 1 layer of dough, place sauce. Repeat this process until it is about 2.5 cm to reach the edge of the refractory. To finish, cover the lasagna with plenty of cheese, curd and sauce. Sauté for about 20 minutes over low heat.
- Marcella Sales Vieira
- 04-03-2019 22:12:37
Hello my name is Marcella and today I`m going to talk about a family recipe.
*1 CUP SUGAR
*1 1/2 CUP CORN ON SUNFLOWER OIL
*4 EGGS,WELL BEATEN
*2 CUPS FLUOR
*2 TEASPOONS CINNAMON
*1 TEASPOON BAKING SODA
*1 TEASPOON SALT
*3 CUPS GRATED CARROTS
METHOD OF PREPARATION:
1- PREHEAT THE OVEN TO MODERATE (175º/350º).GREASE A TUBE PAN WELL.
2- IN A LANGE BOWL,CREAM TOGHETER THE SUGAR AND OIL.ADD THE EGGS AND BEAT FOR A FEW MINUTEA.SIFTY TOGETER THE FLUOR,CINNAMON,BAKING, SODA AND SALT.ADD TO THE SUGAR MIXTURE, MIX TE CARROTS.POUR THE BATTER INTO THE TUPE PAN AND BAKE FOR ABOUT 55 MINUTES.
- Júlia Dias de Almeida
- 19-03-2018 19:13:00
By Sophie Godwin Magazine subscription – 5 issues for £5
PREP: 20 MINS
COOK: 15 MINS
EASY SERVES 12
Bake these easy vanilla cupcakes in just 35 minutes. Perfect for birthdays, picnics or whenever you fancy a sweet treat, they're sure to be a crowd-pleaser
Can be frozen without the icingVegetarian
Nutrition: Per cupcake
110g softened butter
110g golden caster sugar
2 large eggs
½ tsp vanilla extract
110g self-raising flour
For the buttercream
150g softened butter
300g icing sugar
1 tsp vanilla extract
3 tbsp milk
food colouring paste of your choice (optional)
Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases. Using an electric whisk beat the butter and sugar together until pale and fluffy then whisk in the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla, flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
To make the buttercream, whisk the butter until super soft then add the icing sugar, vanilla extract and a pinch of salt. Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in the milk. If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.
- Julia Rigotto Valbuza Silveira
- 16-03-2018 16:12:29
½ cup butter
1 ¾ cups bittersweet chocolate
1 ¼ cups brown sugar
2 tsp vanilla extract
¼ cup cocoa powder
1 ½ tsp baking powder
2 tsp cinnamon
½ tsp salt
1 ½ cups flour
1 cup dulce de leche
LET’S GET COOKING…
Melt the butter and chocolate in a sauce pot.
In a bowl, mix the sugar, eggs and vanilla extract. Add the mixture to the butter and chocolate.
In a separate bowl, sift the dry ingredients together: cocoa powder, baking powder, cinnamon, salt and flour.
Slowly add to the butter and chocolate mixture. Refrigerate.
Freeze some dulce de leche pieces.
Use an ice cream scoop to scoop out batter and fill with the dulce de leche.
Bake for 12 minutes at 350ºF.
- Marcos Carrara Tavares Junior
- 16-03-2018 14:48:55
Simple carrot cake
This is a great carrot cake recipe that is easy to make. It calls for self-raising flour, carrots, walnuts and cinnamon – no other spices, pineapple, raisins, etc. The Cream cheese icing is also easy to make and really delicious. Feel free to reduce the amount of sugar in the cake if you prefer your cakes less sweet.
250g self-raising flour
2 teaspoons ground cinnamon
400g caster sugar
350ml vegetable oil
350g grated carrots
120g chopped walnuts
Cream cheese icing
225g cream cheese
110g margarine, softened
450g icing sugar
120g chopped walnuts
1 teaspoon vanilla extract
Preheat the oven to 180 C / Gas 4. Grease two 23cm round cake tins.
In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs, mix until blended, then stir in the carrots and nuts. Divide the cake mixture evenly between the two prepared tins.
Bake for 25 to 30 minutes in the preheated oven. A skewer inserted into the cake should come out clean. Cool cakes on wire racks before removing from tins.
To make the icing: In a medium bowl, cream together the butter and cream cheese, add the sugar and cream well. Stir in the nuts and vanilla. Use to fill and ice the cooled cake layers.
– You can easily halve the amount of sugar to 200g for a less sweet cake
- samuel victor santiago dos santos
- 22-03-2018 12:17:21