Recipes To Share

[trencherman]

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Here’s a recipe all chocolate lovers ought to try, intense, velvety, lightweight, not sweet.

300 g dark chocolate (70%)
50 g white sugar
4 large eggs
150 g apple sauce (apple purée)
50 g wheat flour
50 g almond flour
1 tsp vanilla extract

Preheat oven to 180°C (350°F), Line a 3”x 8” loaf pan with silicone or parchment paper.

Blend together the wheat and the almond flour.

Melt the chocolate.

Beat the eggs and sugar until frothy. Add the melted chocolate and apple sauce with the vanilla extract. Beat until smooth and completely blended. Sprinkle all the flour mixture over the liquid mixture and fold until just blended. Pour into prepared pan.

Bake for 30 mins. No need to test for doneness. The cake will still be barely set. Take out of the oven. Allow to cool down. Refrigerate overnight. Slice and allow to adjust to room temp before eating.

 

[raedwulf]

google: korean vegetable pancake

 

[RazzmaTazz]

Strawberry balsamic shortcake with basil

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Ingredients:

For the shortcake biscuits:

3 cups all-purpose flour

¼ cup granulated sugar

½ teaspoon kosher salt

5 teaspoons baking powder

1¼ cups unsalted butter, chilled and cut into chunks

1 cup whole milk

1 egg

2 teaspoons turbino sugar



For the macerated balsamic strawberries:

2 pounds strawberries, hulled and quartered

¼ cup granulated sugar

2 teaspoons balsamic vinegar



For serving:

2 cups heavy whipping cream

1 tablespoon granulated sugar

2 tablespoons chiffonade basil



Instructions:

For the shortcake biscuits:

Preheat oven to 450º.

Add the flour, sugar, salt and baking powder to the bowl of a food processor and pulse a few times. Add the butter and continue to pulse until the mixture is crumbly. Add the milk and continue to pulse until moistened. Turn out onto a clean, lightly floured work surface and shape into a circle. Cover with plastic wrap and chill for 30 minutes.

Roll the dough out into a circle 1-inch thick. Use a 3-inch biscuit cutter to cut biscuits. Place on a greased baking sheet. Beat the egg with 1 tablespoon water. Brush the tops of the biscuits with the egg wash then sprinkle with the turbino sugar.

Bake until golden brown, about 18 to 20 minutes. Let cool on a cooling rack.



For the macerated balsamic strawberries:

In a medium mixing bowl stir together the strawberries, sugar and balsamic vinegar. Let stand at room temperature until the juices from the strawberries are released and a syrup forms, about 30 minutes.



For serving:

Add the chilled heavy cream and sugar to the bowl of a stand mixer. Beat on high until stiff peaks form, about 1 minute.

Split the biscuits in half and spoon some of the strawberry mixture in between. Top with a scoop of whipped cream and the other half of the biscuit. Garnish with basil.



Makes 8 biscuits.

 

[RazzmaTazz]

Chocolate Cherry Frozen Yogurt

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INGREDIENTS
2 cups frozen pitted sweet cherries
2 frozen ripe bananas, chopped
¾ cup plain Greek yogurt (I used fat-free)
1½ tbsp cocoa powder
½ cup chocolate chips (I used semi-sweet)
INSTRUCTIONS
Place all the ingredients except the chocolate chips in a food processor fitted with an S-shaped blade. Blend until smooth and creamy, pausing to scrape down the sides of the food processor if necessary.
Add in the chocolate chips and pulse until they are distributed throughout. The more you pulse, the smaller the chocolate chips will break down.
Serve immediately for soft serve frozen yogurt. For a firmer consistency, place the frozen yogurt in an airtight container and freeze for 1½ - 2 hours. For a hard ice cream consistency, freeze between 4-6 hours.
NOTES
If you freeze the frozen yogurt for a longer period of time (e.g. overnight), it will be frozen solid. Allow 10-20 minutes for it to thaw slightly before enjoying.

 

[RazzmaTazz]

greek orzo stuffed red peppers with lemony basil tomatoes

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INGREDIENTS
3 red bell peppers, halved
3 cloves garlic, minced or grated
1 tablespoon extra virgin olive oil
3 sprigs fresh oregano
kosher salt and pepper
1 cup dry orzo or quinoa
2 tablespoons balsamic vinegar
1/2 cup pitted kalamata olive
2 pepperoncini, chopped
2 tablespoons toasted pine nuts, chopped
1/2 cup crumbled feta cheese
LEMONY BASIL TOMATOES
1 cup fresh basil, chopped
1 cup cherry tomatoes, halved
1/4 cup extra virgin olive oil
crushed red pepper flakes
zest from 1 lemon
kosher salt
INSTRUCTIONS
1. Preheat the oven to 400 degrees F.

2. In a 9x13 inch baking dish, toss the peppers with the olive oil, garlic, and a pinch each of salt and pepper. Add the oregano. Transfer to the oven and roast for 20-25 minutes or until the peppers are beginning to char.

3. Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and toss with the balsamic vinegar, olives, pepperoncini, pine nuts, and feta.

4. Make the lemon basil tomatoes by combining all ingredients in a small bowl.

5. Stuff the warm orzo inside the peppers. Drizzle with the lemon basil tomato sauce. Enjoy!

RECIPE NOTES
*Alternately the peppers can be grilled for 4-5 minutes per side instead of roasted.

 

[RazzmaTazz]

Paleo double chocolate cookies

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Ingredients
1 cup almond flour
2 tablespoons coconut flour
1/4 cup cacao powder
5 tablespoons Golden Barrel Coconut Oil melted
1/3 cup honey
1 egg
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon vanilla
1/3 cup dairy free chocolate chips (I use Enjoy Life)
Servings:
9 cookies
Instructions
Preheat oven to 350° and line a sheet tray with parchment paper. In a large bowl, combine almond flour, coconut flour and cacao powder. Add the coconut oil, honey, egg, salt, and baking soda. Mix well. Stir in vanilla and chocolate chips. If mixture is too sticky, add another tablespoon coconut flour. Using a cookie scoop, make 9 equal portions. Bake for 15-17 minutes then let cool on the pan for 5 minutes before removing to a cooling rack.

 

[tomaz4]

Vanilla and Chocolate Cupcakes

Ingredients:

1 cup (200g) caster sugar
110g butter
2 eggs
2 teaspoons vanilla extract
200g plain flour
1 3/4 teaspoons baking powder
1/2 cup (125ml) milk
2 tablespoons cocoa powder
1 tablespoon water

Preheat the oven to 180 degrees C. Grease and flour a cupcake tin or line with patty cups.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.

Combine flour and baking powder, add to the creamed mixture in two batches, stirring well. Gradually mix in the milk until smooth.

Mix together the cocoa and water to form a paste.

Spoon half of the cupcake mixture into a second bowl. Stir in the cocoa mixture until combined. Spoon mixture into the prepared tin, filling cups 3/4 full. Repeat with the vanilla cupcake mixture.

Bake cupcakes for 20-25 minutes. They are done when they spring back to the touch. Top with your favourite icing.

 

[golfdelta21]

How to Make Swiss Potato Rosti

 

[golfdelta21]

Vermicelles: a sweet chestnut Swiss dessert

 

[golfdelta21]

Swiss Fondue recipe

 

[golfdelta21]

Authentic Eggplant Parmesan (Parmigiana di melanzane)

 

[golfdelta21]

How to make Raclette

 

[golfdelta21]

How to make Raclette 2

 

[golfdelta21]

Ratatouille

 

[golfdelta21]

Recipe for 3 different salad dressing

 

[golfdelta21]

Recipe for Sauerkraut

 

[golfdelta21]

Recipe for Birchermüesli

 

[golfdelta21]

Recipe for German Schnitzels with Spaetzle

 

[golfdelta21]

Recipe for Traditional Swabian Spaetzle with Lentils

 

[mattla]

The potato rosti is excellent, the version that I have had has one additional step to it. After flipping the potatoes over they put grated swiss cheese on top, by the time the bottom is browned the cheese has melted into the potatoes.