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Recipes
Apple Strudel
Puff Pastry
Ingredients: All Purpose Flour 1.25 cup, Butter (cold) 100 g (7 tablespoons +/‒), Cold Water (ice cold) 5.5 tablespoons, Salt 0.5 teaspoon (or less)
Method:
1. Sift the flour and salt into a large bowl.
2. Make a well in the middle, and put water.
3. Mix and knead until the dough is smooth and elastic.
4. Let it stand for 25 minutes.
5. Roll out the dough into a sheet around 20 cm (8 in.) square, thicker in the center than at the edges.
6. Put the softened butter in the middle and fold in the sides.
7. Roll out the dough into a rectangle, and fold it into three.
8. Leave to rest for 15 minutes (chill if too sticky), turn the dough and roll it out, and fold it into three again.
9. Repeat the turning and rolling out process six times in all, leaving the dough to rest for 15 minutes between each turning.
10. Keep in the refrigerator for 30 minutes.
Filling
Ingredients: Apple 1 piece (small to medium size of Golden Delicious, Granny Smith, or Gravenstein, peeled and sliced 0.125 inch thick), Lemon Juice 1/2 piece, Grapes 1/2 cup (baked), Walnuts 2 tablespoons (roasted), Sugar 3 tablespoons, Butter 1/2 tablespoon (cold cubed)
Granny Smith Apple & Walnuts
Method:
1. Preheat the oven to 375 degrees F.
2. In a medium bowl, toss the sliced apples with the lemon juice until the apples are thoroughly coated. Add the grapes, sugar, and the cold cubed butter and toss well. Set aside.
3. Lay the puff pastry and gently roll the puff pastry to 0.125 (1/8) inch thickness.
4. Spread the crushed walnuts over the bottom half of the puff pastry square leaving 1 inch of space along the side edges, and then spread the apple and grape mixture.
5. Fold the top half of the puff pastry over and pinch to seal the edges together.
6. Place the strudel on a parchment lined baking sheet and bake for 40 minutes, rotating halfway through cooking, until the pastry is puffed and golden brown.
Apple Strudel
Apple Strudel Vegan
Filo Pastry
Ingredients: All Purpose Flour 1 cup, Cold Water 6 tablespoons, Salt A pinch, Almond Oil 1 tablespoon
Method:
1. Sift flour and salt into a bowl and add the water with oil.
2. Stir until forms soft dough. Knead in the bowl until it becomes smooth about 10 minutes.
3. Wrap pastry in plastic wrap and leave it to rest at room temperature about one hour.
Filling
Ingredients: Apple 1 piece (small to medium size of Golden Delicious, Granny Smith, or Gravenstein, peeled and sliced 0.125 inch thick), Lemon Juice 1/2 piece, Pistachio 2 tablespoons, Walnuts 2 tablespoons (roasted), Sugar 1-2 tablespoons.
Method:
1. Preheat the oven to 375 degrees F.
2. In a medium bowl, toss the sliced apples with the lemon juice until the apples are thoroughly coated. Set aside.
3. Lay the filo pastry and gently roll the filo pastry to 0.125 (1/8) inch thickness.
4. Spread the crushed pistachio and walnuts over the whole filo pastry square leaving 1 inch of space along the side edges, and then spread the apple over the bottom.
5. Roll the filo pastry over and pinch to seal the edges together.
6. Place the strudel on a parchment lined baking sheet and bake for 40 minutes, rotating halfway through cooking, until the pastry is puffed and golden brown.
Apple Strudel Vegan
Blackberry Frangipane Cake
Ingredients: Almond flour 2/3 cup, Sugar 4 tablespoons, Salt A pinch, Orange zest 1/4 Orange, Unsalted butter 3 1/2 tablespoons, Egg 1 whole, Egg white 1
Method:
1. Preheat the oven to 375 degrees F.
2. Butter the baking pan and place the parchment paper.
3. To make frangipane, combine the almond flour, sugar, salt, and orange zest in a bowl. Mash in the butter until it’s completely incorporated. Stir in the egg.
4. Whisk the egg white until it becomes firm.
5. Gradually fold egg white into almond mix (divided by 3 times).
6. Place the frangipane into the baking pan or the baking dish. Place the blackberries top of the frangipane and bake for 35-40 minutes.
7. Remove the cake from the oven and place on a wire rack for 10 minutes. Remove the cake from the pan and cool on the wire rack.
Blackberry Frangipane Cake
Blueberry Cake
Ingredients: Eggs 2, Milk 2 tablespoons, Flour 1 cup, Sugar 1/2 Cup, Baking Powder 2/3 teaspoon, Salt A pinch, Butter 7 tablespoons (+/‒), vanilla
Method:
1. Preheat oven with 350 degrees F. And, butter a baking pan.
2. Mix flour, sugar, baking powder, and salt in a bowl. Add melted butter in the flour mixture and mix well.
3. In another bowl, mix eggs and milk and vanilla.
4. Add egg mixture in the flour and butter mixture little by little.
5. Pour the batter into the baking pan, and place in the preheated oven.
6. Bake around 40 minutes. After 30 minutes, make sure the cake is not burning.
7. Remove the cake from the oven and place on a wire rack for 10 minutes. Remove the cake from the pan and cool on the wire rack.
8. Serve with fresh berries or ice cream.
Blueberry Cake
Brioche
Ingredients: Butter 1 cup, Flour 2 cups, Eggs 2, Sugar 2 tablespoons, Salt A pinch, Dry Yeast 1/4 oz, Water 1 tablespoon, Milk 2 tablespoons, Egg for glazing 1
Method:
1.Mix the dry yeast into warm water. In a separate container, mix the share and salt into the cold milk.
2. Sieve the flour, and make a well in the corner to place the yeast mixture and one egg.
3. After working in a little flour, add the sugar and salt mixture, and then add one egg. Continue to work the dough until it becomes smooth, elastic, and stretch easily.
4. Mix a third of the dough with the softened butter and add the second of the dough. Add the remaining third of the dough o mixture.
5. Place the dough in a container to rise. Cover with a cloth and leave in a warm place until it has doubled in volume (3 hours).
6. Separate the dough into 3 pieces, and knead slightly, and leave to rise for a few hours or overnight in the refrigerator.
7. Shape the dough and allow the dough in volume at room temperature (1, 2 hours). Glaze the top with the egg wash.
8. Preheat the oven to 350 F for 25-30 minutes. Remove the brioche from the oven and cool on the wire rack.
Brioche
Cherry Preserves
Ingredients: Cherries 1 lb, Cane sugar 6 tablespoons (+/‒), Salt A pinch
Method:
1. Remove the seeds from the cherries.
2. Place the cherries, cane sugar, and salt in a pan and cover with a lid, and heat them in the low temperature.
3. Mix them several times.
4. Cook them until the liquid is less and thicker.
5. Place in a jar and wait until cool off, and keep refrigerated.
Cherry Preserves
Chocolate Almond Cookies
Ingredients: Almond Flour 1 1/4 cup, Egg 1 (large), Dark Chocolate (melted) 100 g (3.5 ounces), Walnuts Oil 1 table spoons
Method:
1. Preheat the oven to 375 degrees F.
2. Mix the almond flour, egg, and walnuts oil in a bowl.
3. Add the melted chocolate into the mixture and mix them well.
4. Scoop small pieces and place on baking pan with parchment paper on it.
5. Bake them in the oven for 20 (+/‒) minutes.
Chocolate Almond Cookies
Chocolate Pecan Tart
Puff Pastry
Ingredients, Method: See Apple Strudel
Filling
Ingredients: Pecans (baked) 1.5 cups (150 g), Dark Chocolate 2 ounces (57 g), Egg 3, Sugar 0.5 cup (100 g) (or plus), Unsalted Butter 2 tablespoons, Vanilla Beans A pinch, Salt A pinch, Whole Pecan Halves 0.5 cup (50 g)
Method:
1. Preheat the oven to 375 degrees F.
2. Melt the dark chocolate and set aside.
3. In a large bowl, whisk the eggs, and then whisk in the sugar, melted butter, vanilla extract, and salt.
4. Stir in the melted chocolate (cooled).
5. Place the puff pastry in a pie dish and trim the edges off. Poke holes in the bottom of the pastry.
6. Bake in the oven for 10-12 minutes, or until it turns a very light golden brown. Let the pastry cool.
7. Place the chopped pecans (baked) over the bottom of the pastry.
8. Pour the filling over the pecans.
9. Place the whole pecan on the top of the filling.
10. Place the pie plate on a baking sheet and bake for about 50 to 60 minutes, or until the filling is puffed and baked.
Chocolate Pecan Tart
Chocolate Pudding
Ingredients: Cocoa Powder 2 tablespoons, Half and Half 2/3 cup, Milk 1/3 cup, Egg 1, Sugar 4 teaspoons, Vanilla Beans A pinch
Method:
1. Heat two tablespoon of milk in a pan with low temperature, and add sugar, cocoa and vanilla beans.
2. Stir well and add the milk a little by little and mix well.
3. Add the half and half and continue to stir, and add an egg.
4. Stir well until they become very smooth and make sure they are not over heated.
5. Pour the mixture through a strainer into the ramekins and bake in the oven preheated to 350 F for 20-30 minutes.
6. Save with roasted walnuts and the mascarpone.
Chocolate Pudding
Chocolate Truffles
Ganache
Ingredients: Chocolate (71% cocoa) 200 g, Cocoa 8 teaspoons, Half and Half 120 g (8 tablespoons)
Method:
1. Melt the chocolate in a bain-marie and remove from the heat after melting completely.
2. Add cocoa and mix together.
3. Heat the half and half in a bain-marie and remove from the heat before boiling.
4. Add the half and half into the chocolate paste.
5. Leave for a few hours (place in the refrigerator).
6. Make small balls on aluminum foil, and leave in the refrigerator for 1-2 hours.
Coating
Ingredients: Chocolate (71% cocoa) 150 g (+/‒), Cocoa as needed
Method:
1. Melt the chocolate in a bain-marie.
2. Coat the small balls with chocolate and leave in the refrigerator for 30 minutes (+/‒).
3. Roll in cocoa powder before the coating gets hard.
Chocolate Truffle
Croissant
Ingredients: All purpose Flour 2 cups (+/‒), Unsalted (Isigny Beurre de Baratte) butter 1 cup (226 g), Salt 1/2 teaspoon, Water (cold) 140 ml (+/‒)
Method:
1. Place the flour into a mixing bowl. Remove 1/4 cup and set it aside in another bowl. Take 30 g butter (chilled), cut it into small pieces, and drop it into the flour. Mix them with fingertips and rub the butter into the flour until it resembles.
2. Add the salt to the water and add this to the flour. Mix gently with a fork until the dough separates from the side of the bowl. Add water if needed little by little.
3. Knead the dough on a lightly floured surface until it becomes smooth and the gluten is developed (2-3 minutes). Bring the dough into a 9″ square and wrap in plastic. Place in the refrigerator for at least 30 minutes.
4. Mix the 1/4 cup flour and rest of the butter (room temperature) until they are well blended and smooth. Bring this into an 8″ square and wrap in plastic. Place in the refrigerator for at least 30 minutes.
5. Place the dough on a lightly floured surface. Gently roll it into a square 12″ (+/‒). Put the chilled butter/flour mix in the center of the dough. Fold the corners of the dough over the butter/flour mix and bring the corners in the center. Pinch and seal the edges of the dough together.
6. Turn the square over on a lightly floured surface and Roll it gently into a rectangular shape 20″ x 10″.
7. Fold the bottom third of the dough up to the center and the top third over.
8. Leave to rest for 15 minutes (chill if too sticky), turn the dough and roll it out, and fold it into three again. Repeat the turning and rolling out process six times in all, leaving the dough to rest for 15 minutes between each turning.
9. Place the dough in the refrigerator for at least an hour (overnight) before shaping.
10. On a lightly floured surface, roll the dough and make a rectangle 12″ x 18″. Trim 1/4″ off the edges of the dough all sides with a sharp knife.
11. Cut the dough in thirds lengthwise and in half through the middle to make 6- 4″ x 9″ pieces. Cut each piece in half diagonally (12 pieces) and cut a 1/2″ notch in the short edge of the triangle.
12. Roll up the dough starting with the notched edge and working toward the point. Place the croissants on a parchment baking sheet and cover with plastic. Place in the refrigerator for 30 minutes.
13. Preheat the oven 425 F for 15 minutes before you bake the croissants. Brush the top of croissants with egg wash (1 large egg mixed with 1 tablespoon cold water) before placing in the oven. Bake for 15 minutes. Reduce the temperature to 350 F and bake for 10 to 15 minutes. Remove from the oven and cool completely on a rack.
Croissant
Custard Pudding Tart (Gluten Free)
Almond Flour Crust
Ingredients: Almond flour 2 cup, Salt 1/4 teaspoon, Butter 2 tablespoons, Egg 1
Method:
1. Preheat the oven to 350 F.
2. Place flour and salt in a bowl, and mix them well.
3. Add butter (melted) and egg, and mix them.
4. Place the dough into a 9-inch pie dish.
5. Blind bake at 350° for 5 minutes.
Filling
Ingredients: Half and Half 5/8 (+/‒) cup (150 ml), Egg 1, Sugar 3 teaspoons, Vanilla Beans A pinch
Method:
1. Heat half and half in a bowl a bain-marie, and add an egg.
2. Mix them well and add sugar and vanilla beans, and mix well.
3. Pour into the almond crust and bake in the oven with 350 F for 20-30 minutes or until the top becomes light brown color.
4. Save with raspberry topping.
Custard Pudding Tart
Custard Tart
Puff Pastry
Ingredients, Method: See Apple Strudel
Filling
Ingredients: Egg 1, Sugar 2 tablespoons, Mascarpone Cheese 1 teaspoon, Milk 2 tablespoons, Vanilla Beans A pinch, Salt A pinch
Method:
1. Preheat the oven to 375 F.
2. In a large bowl, whisk the egg and milk, and then whisk in the sugar, mascarpone cheese, vanilla beans, and salt.
3. Place the puff pastry in a pie dish and trim the edges off. Poke holes in the bottom of the pastry.
4. Bake in the oven for 10-12 minutes, or until it turns a very light golden brown. Let the pastry cool.
5. Pour the filling.
6. Place the pastry in the oven and bake for 20- 30 minutes, or until the filling is baked.
Custard Tart
Fresh Cheese
Ingredients: Half and Half 473 ml, Citrus (Lemon or Lime) Half of medium size
Method:
1. Heat the Half and Half in a pan with the low temperature.
2. Squeeze Citrus in the Half and Half, and heat up more.
3. Stir constantly with a spoon.
4. Make sure the temperature does not increase to boil, and continue stirring gently until curd separates from the liquid.
5. Pour the mixture into the cotton cloth, and tie the cloth.
6. Drain the water.
7. Place in a jar and keep it in the refrigerator.
Fresh Cheese & Lime
Grape Tart
Puff Pastry
Ingredients, Method: See Apple Strudel
Filling
Ingredients: Green grapes (seedless) 1 cup (cup in half), Baked green grapes 1/2 cup, Egg 1, Sugar 2 tablespoons, Unsalted Butter 1/2 tablespoons, Milk 1 tablespoon, Vanilla Beans A pinch, Salt A pinch
Method:
1. Preheat the oven to 375 F.
2. In a large bowl, whisk the egg and milk, and then whisk in the sugar, melted butter, vanilla beans, and salt.
3. Place the puff pastry in a pie dish and trim the edges off. Poke holes in the bottom of the pastry.
4. Bake in the oven for 10-12 minutes, or until it turns a very light golden brown. Let the pastry cool.
5. Place baked grapes evenly on the puff pastry, and then place the grapes on the top.
6. Pour the filling over the grapes.
7. Place the pastry plate on a baking sheet and bake for about 20- 30 minutes, or until the filling is baked.
Grape Tart
Kiwifruit Preserves
Ingredients: Kiwifruit 4 medium size, Cane sugar 3 (+/‒) tablespoons
Method:
1. Place the sliced kiwifruit and cane sugar in a pan and cover with a lid, and heat them in the low temperature.
2. Mix them well.
3. Cook them until the liquid is less and thicker.
4. Place in a jar and wait until cool off, and keep refrigerated.
5. Serve with bread or yogurt.
Kiwifruit Preserves & Bread
Levain Bread
Ingredients: Flour, Levain (Originally Made from Flour and Wheat Beer), Water
Method:
1. Place the aluminum foil on the bottom and the parchment paper around the stainless steel pan, and sprinkle the flour on the aluminum foil.
2. Place the Flour in a bowl and add wather.
3. Mix them together in the bowl, and add Levain.
4. Mix them and separate a small piece (size of small apple) from the dough. It becomes Levain for next dough. Keep the Levain in the refrigerator.
5. Place the dough in the pan and cover with lid, and rest in room temperature for 24 hours.
6. Preheat oven with 425 F.
7. Place the pan with the lid, and bake the bread for 40-45 minutes.
8. Check the dough to be baked and take the lid out, and bake another 10 (+/‒)minutes. Make sure the bread is not burnt.
Levain Bread (1)
Levain Bread (2)
Ingredients: Bread Flour 1 3/8 cups, Whole Wheat Flour 3/8 cup, Levain (Bread Flour, Whole Wheat Flour and Water) 3-4 tablespoons, Water 150-175 ml, Salt 1/2 teaspoon
Method:
1. In a bowl mix the water and levain together, and add the bread flour and whole wheat flour.
2. Stir until the flour is evenly moistened. Let it rest for 30 minutes.
3. Add the salt with one table spoon water to the dough, and squeeze the dough to mix them in. Then, fold it a few times by using a large spoon to scoop up the side of the dough.
4. Allow the dough to ferment for 3 to 4 hours, and turn over a few more times every 30 minutes. The dough is ready when it’s slightly increased in volume with bubbles.
5. Place the dough onto the floured surface. To increase the surface tension of the dough, stretch it out and fold it over as making a neat square. Repeat this several times.
6. Transfer the dough into a floured towel-lined bowl with the seam facing up. Let it rise for 2-4 hours at room temperature or overnight in refrigerator.
7. Preheat a Dutch Oven with its lid in 500 F oven for 30 minutes. Take out the Dutch Oven and place the dough with parchment paper (the seam is at the bottom). Bake 15 minutes, and reduce the oven temperature to 450 F and bake 5 minutes.
8. Remove the lid and bake 17-20 minutes longer until the bread becomes dark brown.
Levain Bread (2)
Mango Preserves
Ingredients: Mango 2 medium size, Cane sugar 4-5 tablespoons, Salt A pinch
Method:
1. Place the sliced mango, cane sugar, and salt in a pan and cover with a lid, and heat them in the low temperature.
2. Mix them several times.
3. Cook them until the liquid is less and thicker.
4. Place in a jar and wait until cool off, and keep refrigerated.
Mango Preserves
Orange Marmalade
Ingredients: Oranges 2.5 Lb, Sugar 2 cups (+/‒), Water 2 cups (+/‒)
Method:
1. Wash the oranges and dry them. Peel thin layer of the zest and leave the white pith (bitter part) underneath the zest. Chop the zest.
2. Take off the white pith from oranges. Use a bowl to catch the juice, hold a peeled oranges and cut out each section from the membrane.
3. Squeeze the juice out of the membrane.
4. Place the zest, fruit, juice, water, and sugar in a pot and bring to a boil.
5. Use a flour sack to hold the membranes, seeds and white pith together to make a bag. Add the bag to the pot.
6. Heat the marmalade in low temperature until everything becomes soft. Remove the bag of the membranes, seeds and white pith from the pot and squeeze the liquid from the bag. Remove the pot from the heat and let rest for 5 minutes.
7. Place into the jars or other container.
Orange Marmalade
Pască
Ingredients:
Dough Unbleached all purpose flour 2 cups, Sugar 1/6 cup, Milk 1/2 cup, Active dry yeast 1 teaspoon, Eggs 2, Butter 2 tablespoon, Vanilla Beans A pinch, Salt A pinch
Filling Ricotta cheese or farmer’s cheese 3/8 cup, Sugar 2 tablespoons, Egg 1, Unbleached all purpose flour 1/2 tablespoon, Vanilla Beans A pinch, Salt A pinch, Raisins 1/8 cup
Method:
1. In a large bowl, mix together 1/2 cup of flour, warm milk, sugar, and yeast. Cover the mixture and place it in a warm place for 25-30 minutes, until bubbly.
2. Once the flour and yeast mixture is bubbly, mix in the 2 eggs. Add 1 1/2 cup of flour, the melted butter, vanilla beans, and salt. Mix until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it until it becomes smooth and elastic (8-10 minutes).
3. Place the dough into a clean, well greased bowl and cover it with a damp tea towel. Let the dough rise in a warm, draft free place until it has roughly tripled in bulk for 2 hours.
4. Once the dough has risen, turn it out onto a lightly floured surface and knead it a few times. Divide the dough in half.
5. Press one half of the dough into the bottom of a well-buttered 8 inch spring-form pan.
6. Divide the other half of the dough into three even pieces and roll them into thin ropes, about 2 feet long. Press one end of each of the ropes together and braid the ropes gently. Arrange the braid into a ring, connecting the two ends. Stretch the braided ring gently and place it into the spring-form pan along the outside edge of the pan.
7. Cover the spring-form pan with the damp tea towel and let the dough rise again in a warm, draft free place until doubled in bulk for 30-40 minutes.
8. Preheat the oven to 375 F.
9. While the dough is rising, make the cheese filling by beating all of the filling ingredients (except the raisins) together until it becomes smooth. Add the raisins and gently stir.
10. In the small bowl with a half egg add 1 tsp water and. Mix the egg and water together and brush the dough with the egg wash once it has risen.
11. Pour the cheese filling into the middle of the braided circle.
12. Bake the bread at 375 F for 15min. Reduce the heat to 325 F and bake for an additional 40 minutes, until the bread is golden and the center is set.
13. Remove from the oven and let the bread cool for 1 hour. After cooling 1 hour, remove the bread from the spring-form pan.
Pască
Pear Cake
Ingredients: Pears (Bartlett) 2-3 medium size, Unsalted butter (Melted) 2-3 tablespoons, Large eggs 2 (Separate White and Yolk), All-purpose flour 85 g (3/4 cup), Salt A pinch, Granulated sugar 3 tablespoons, Milk 2 tablespoons, Vanilla Beans A pinch
Method:
1. Preheat oven to 350 degrees.
2. In an 8-inch rim, butter the surface.
3. Peel and cut the pears into small, thin slices. And set aside.
4. In a bowl beat the egg yolk and sugar until they become whiten (10-15 minutes).
5. In a different bowl beat the egg white until it becomes firm and mix with the egg yolk mixture.
6. Add the flour and salt into the eggs and sugar, and mix until they blend. Then add the milk and melted butter and mix them until they become smooth, and the vanilla beans.
7. In the greased rim, pour half of the batter, and half the sliced pears. And, then add the rest of the batter on the top, and the rest of the pears on the top.
8. Place in the oven and bake for 30-40 minutes. The top should be nicely brown when it is done.
9. Remove from the oven.
10. Serve with whipped cream or mascarpone.
Pear Cake
Plum Preserves
Ingredients: Plum 5 medium size, Cane sugar 5 tablespoons (+/‒), Salt A pinch
Method:
1. Place the sliced plums, cane sugar, and salt in a pan and cover with a lid, and heat them in the low temperature.
2. Mix them several times.
3. Cook them until the liquid is less and thicker.
4. Place in a jar and wait until cool off, and keep refrigerated.
Plum preserves
Poached Pear
Ingredients: Pears (Bartlett)3-4 medium size, wine (Red or White) 1 cup, Water 1 cup, Sugar 40 g (4 tablespoons), Honey 2 teaspoons, Lemon juice, 2 tablespoons, Vanilla Beans A pinch
Method:
1. Combine wine with water in a sauce pan and add sugar, honey, and lemon juice.
2. Bring to a boil.
3. When the mixture is boiling, turn heat down to a simmer and vanilla and then sliced pears.
4. Simmer pears for 10 to 12 minutes and turn pears and then simmer 10 more minutes.
5. When pears become tender, remove from wine mixture and let them cool.
6. Boil wine sauce until it becomes thick.
7. Pour the sauce over pears and serve with cream or mascarpone cheese.
Poached Pear with Bartlett
Poppy Seed Strudel
Puff Pastry
Ingredients, Method: See Apple Strudel
Filling
Ingredients: Poppy Seeds 4 oz., Milk 1/4 (+/‒) cup, Butter 2 tablespoons, Sugar 3/8 cup, Honey 1 tablespoon, Salt A pinch, Vanilla Beans A pinch
Method:
1. Preheat the oven to 375 degrees F.
2. Grind the poppy seeds.
3. Combine the milk, butter, sugar, honey and salt in a pan, and heat up with low temperature and stir until the mixture becomes smooth, and then stir more until it becomes thicker.
4. Add the poppy seeds and stir well to blend.
5. Remove from heat and add vanilla beans and cool to room temperature.
6. Lay the puff pastry and gently roll the puff pastry to 0.125 (1/8) inch thickness.
7. Spread the poppy seeds paste leaving 1 inch of space along the side edges.
8. Roll gently and place on a parchment lined baking sheet and bake for 40 minutes, rotating halfway through cooking, until the pastry is puffed and golden brown.
Poppy Seed Strudel
Quince Preserves
Ingredients: Quince 2 medium size, Cane sugar 5 (+/‒) tablespoons
Method:
1. Place the sliced quince and cane sugar in a pan and cover with a lid, and heat them in the low temperature.
2. Mix them well.
3. Cook them until the liquid is less and thicker.
4. Place in a jar and wait until cool off, and keep refrigerated.
Quince Preserves
Semolina Pudding
Semolina Cake
Ingredients: Almond flour 1/3 cup, Semolina flour 1/3 cup, Baking powder 1/3 teaspoon, Salt A pinch, Butter 1/4 cup (1/2 stick), Sugar 3-4 tablespoons, Egg 1
Custard Sauce (Crème Anglaise)
Ingredients: Egg 1, Sugar 2 tablespoons, Salt A pinch, Milk 1 cup, Vanila beans
Method:
1. Preheat oven to 350°F. Grease a loaf pan and line with parchment paper.
2. Whisk together the almond flour, semolina flour, baking powder, and salt in a medium bowl to combine.
3. Beat butter and sugar. Add egg and beat until glossy.
4. Add dry ingredients into the butter and egg mixture.
5. Transfer batter to the loaf pan, and bake until golden brown, 50 to 60 minutes. Make sure it is baked.
6. Let cool 20 minutes in the pan. Remove from the pan and let it cool on a rack.
7. To prepare the custard sauce, combine egg, sugar and salt, and whisk until the sauce becomes smooth in a bowl.
8. Heat milk and add vanilla beans.
9. Gradually whisk heated milk mixture into egg mixture.
10. Return the custard sauce to saucepan. Stir over low heat before boiling (5-10 minutes). Strain sauce into a deep glass dish.
11. Soak the cake into the custard sauce overnight.
Semolina Pudding
Squash Pudding
Ingredients: Squash (purée) 7/8 cup (200 ml), Half and Half 5/8 (+/‒) cup (150 ml), Egg 1, Sugar 3 teaspoons, Vanilla Beans A pinch
Method:
1. Stir squash purée while warming up in a pan.
2. Heat half and half in a bowl a bain-marie, and add an egg.
3. Mix them well and add sugar and vanilla beans, and mix well.
4. Add squash purée to the mixture, and mix well until they become very smooth.
5. Pour into the ramekins and bake in the oven with 350 F for 20-30 minutes.
6. Save with roasted walnuts topping.
Squash Pudding