Cooking with Peachy

Posts Tagged ‘sweet’

DIFFICULTY:

PREPARATION TIME: 35′

SERVINGS: 12

CALORIES PER SERVING: 360 kcal

INGREDIENTS:

• BANANA – 4 PCs.
• ALL PURPOSE FLOUR – 300 gr
• ICING SUGAR – 150 gr
• BUTTER – 150 gr (melted)
• DARK CHOCOLATE BITS – 3/4 cup
• FLAKED ALMONDS – 3/4 cup
• CINNAMON POWDER – 1/4 tsp.
• VANILLA EXTRACT – 1 tsp.
• BAKING POWDER – 1 tsp.
• YEAST – 1 tsp.
• EGGS – 2 PCs.

PROCEDURE:

1. In a large sized bowl, mix together the flour, yeast, baking powder, sugar and cinnamon powder.
2. Add the butter and eggs and whisk thoroughly.
3. Add in the bananas cut into chunks and whisk until desired smoothness.
4. Add the chocolate bits, vanilla extract and almonds and mix
5. Transfer the dough into a greased moulder.
6. Bake for 25 minutes at 180°C (to determine if the cake is well cooked, a toothpick stocked into the cake must come out clean)

Difficulty:

Preparation time: 4h 20′

SERVINGS: 6

INGREDIENTS:

• PANNA / BUTTERMILK CREAM – 500ml
• ICING SUGAR / SUGAR POWDER - 100gr
• AGAR-AGAR – 1 stick
• WHITE SUGAR - 2 tbsp.
• VANILLA EXTRACT – 1 tsp.

DIRECTIONS:

Heat a medium sized non-stick pan and add 2 tbsp. of white sugar, once melt and nicely golden brown remove from heat and pour into the layer where you will form you sweet. Heat the panna or buttermilk cream avoiding to reach boiling, add icing sugar or sugar powder vanilla extract and agar-agar that it’s been previously soaked in cold water for 10min drained well and squeezed. Stir continuously until the agar-agar is melt and then pour thru a strainer into the form with the caramel. Put into the refrigerator for 4 hours.

GOOD FOR 2 – 3 PERSONS.

INGREDIENTS:

• STICKY RICE FLOUR – 100gr.
• COCOMILK – 1 CAN/400ml
• SUGAR – 2 tbsp.
• SESAME SEEDS – 20gr.
• McCormick UBE FLAVOUR – SOME DROPS
• SOME FRESH MILK.

PROCEDURE:

In a medium size mixing bowl place the sticky rice flour and gradually add milk until reaching a medium hard consistence. Form the dough of sticky rice into small balls shape. 

Heat a small sauce pan and toast the sesame seeds for 1min, add the cocomilk, the McCormick ube flavor and the sugar. Bring to a boil and then add the sticky rice balls, stir gradually for 5min or until rice balls float, which is a sign of correct cooking grade. Serve hot or chilled to taste.

GOOD FOR 16 PERSONS.

INGREDIENTS:

• CONDENSED MILK – 1 CAN
• EGG YOLK – 10 PCs.
• FRESH MILK – ½ of CONDENSE MILK CAN
• LEMON ZEST
• SUGAR – 2 ½ tbsp.

PROCEDURE:

Combine all the ingredients, but the sugar, in a medium size mixing bowl and whisk until creamy.

Sprinkle the sugar all over the layer where you will cook the leche flan and pass over a very low fire until the sugars melts and starts to appear slightly brown. Leave the caramel cool down then pour in the cream of eggs and steam for 45 minutes.

After cooking, leave the leche flan cool down for 15min then place in the refrigerator

Serve chilled.

Tip: sugar is easy to burn, pay attention during the preparation of the caramel to avoid it to get bitter

GOOD FOR 4 PERSONS.

INGREDIENTS:

• PANNA – 200 ml
• CANNED PEACHES – 4 PCs.
• SUGAR POWDER – 2 tbsp.
• SWEET COCOA POWDER – A pinch

PROCEDURE:

Place your mixing bowl in the freezer for 5 minutes.

Once very cold, mix in panna and sugar powder and whisk until foamy.

Note: stop whisking once firm, longer whisking time will change your panna into cooking butter

In a serving plate, spoon in some of the cream in circular shape, place the half slice of peach in the middle, sprinkle some cocoa powder and serve.