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Cannoli with Pistachio Cream
Ingredients
-300 g flour , plus extra for dusting
-50 g sugar
-¼ teaspoon of soda
-1 lemon
-1 large egg
-4 tablespoons butter
-2 litres sunflower oil , for frying
FILLING
-150 g icing sugar, plus extra to serve
-400 g ricotta cheese
-150 g mascarpone cheese
-150 g Greek yoghurt
-2 lemons
-1½ tablespoons candied lemon peel
-150 g unsulted pistachios
Instructions
1.To make the cannoli shells, sift the flour into a bowl, then stir in the sugar, soda and a pinch of sea salt.
2.Make a well in the centre and add the lemon zest. and egg yolk (set aside the egg white to use later). Melt and add the butter, then mix until thoroughly combined.
3.Turn out the mixture onto your work surface and knead for 2 to 3 minutes, until smooth.Leave it to rest for 20 minutes.
4.Pour the sunflower oil into a large saucepan and place over a medium heat.
5.While the oil is heating, divide the dough into three – then use a rolling pin to roll out each piece into a rectangle 2 mm thick.
6.Wrap the discs around the cannoli tube and brush the join with a dab of the reserved egg white to seal.
7.Lower the cannoli tubes into the hot oil and fry for about 1 minute, until golden brown and crisp.
8.Use tongs to carefully remove each tube, draining any excess oil back into the pan.Leave them on kitchen paper to cool slightly, still in their moulds, then once cool enough to handle, slide them off.
9.Repeat the process with the remaining dough.
10.To make the filling, sift the icing sugar into a bowl, then beat in the ricotta, mascarpone and yoghurt until smooth.
11.Fold in the zest from 2 lemons and the juice from 1, then finely chop and add 130 g of the pistachios (saving the rest to serve).
12.Scoop the mixture into a piping bag, then fill up each cannoli shell with the mixture.
13.Finally chop and scatter the remaining pistachios over the 1 end of each cannoli, dust with icing sugar, and serve.
Ingredients
Graham Cracker Crust
-400 g graham cracker crumbs
-100 g peanut
-200 g butter melted
Cheesecake
- 500 g cream cheese softened to room temperature
- 500 g cottage cheese
- 1 ½ teaspoons vanilla sugar ;2 tbs cornstarch
- 6 large eggs room temperature
Instructions
1.Preheat oven to 180 C.
2.Prepare Graham Cracker crust first by combining graham cracker crumbs, cracker peanuts stirring well.Add melted butter and use a fork to combine ingredients well.
3.Pour crumbs into a form pan and press firmly into the bottom and up the sides of your pan. Set aside to frozen.
Cheesecake
4.In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and cottage cheese and stir until smooth and creamy.
5.Add sugar and vanilla sugar and corstarch and stir again until creamy.
6.With mixer on low speed, gradually add eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
7.Pour cheesecake batter into prepared springform pan.To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
8.Transfer to oven and bake on 180 C for about 20 minutes.
9.Later turn on 120C about 60 minutes.
10.Remove from oven and allow to cool on top of the oven³ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks).
11.Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours.
12.Add sneakers,twix,lion,precels for decoration.
Cheesecake with Caramel Sauce
Caramel Sauce
Ingredients:
1 cup light sugar
4 Tbsp unsalted butter
1 tsp sea salt, or to taste
1/2 cup half and half heavy cream
Direction:
1. Put sugar in a medium saucepan over high heat. Cook, without stirring or touching, until the sugar turns a deep amber color, 8 to 10 minutes.
2. Warm the cream in a small saucepan or in the microwave. When the caramel is ready, slowly whisk in the cream and continue simmering until the mixture is smooth, about 2 minutes, remove from the heat and stir in the butter and salt until combined. Serve warm.
Citrus Poppyseed Cheesecake
Bubble
Waffles
- 1-1/4 cups graham crumbs
- 1/4 cup butter, melted
- 3 pkg. (250g each) Philadelphia Brick Cream Cheese
- 3/4 cup sugar
- 3 eggs
- 3 Tbsp. poppy seed
- grated peel and juice from 1 medium lemon
- 1/2 cup thawed Cool Whip Whipped Topping
Citrus Poppyseed Cheesecake
Directions:
-
Preheat oven to 180°C if using a silver 9-inch springform pan. Combine graham crumbs and butter; press firmly onto bottom of pan.
-
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Stir in poppy seed, lemon and lime peel and 2 Tbsp. each of the lemon and lime juice.
-
Bake 45 to 50 min. or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
Cinnamon Rolls
Dough
2 1/4 tsp active dry yeast or instant yeast
1 cup milk lukewarm
1/2 cup granulated sugar
1/3 cup butter unsalted, softened, or margarine
1 tsp salt
2 eggs
4 cups all-purpose flour
Filling
1 cup brown sugar packed
3 tbsp cinnamon
1/3 cup butter unsalted, softened, or margarine
Instructions
- For the rolls, dissolve the yeast in the warm milk in a large bowl. Let it sit for about 5 minutes.
- To the bowl of your mixer add the sugar, butter or margarine, salt, eggs, and flour and mix until well incorporated.
- Pour the milk/yeast mixture over the flour mixture and using the dough hook, mix well until well incorporated.
- Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
- Combine the brown sugar and cinnamon in a bowl.
- Grease a 9x13 inch baking dish with cooking spray or butter.
- Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness.
- Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough.
- Working carefully, from the long edge, roll the dough down to the bottom edge.
- Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.
- Preheat oven to 190 degrees.
- Place the baking pan in the oven and bake for 20 minutes
Cappuccino and desserts in cafe Green Nero in Warsaw
Cherry Jam Swiss Roll
Ingredients:
150g Plain Flour
1 1/2 tsp Baking Powder
175g Unsalted Butter – softened
175g Caster Sugar, plus extra for sprinkling
3 eggs, beaten
1 tsp Vanilla Extract
115g Cherry Jam
Method :
In a bowl whip the eggs, then add the sugar, and continue to whip until you obtain a frothy mixture. Then add the greted rind, a pinch of salt and the flour. Mix all.
Cover a pan with the spacial paper and sprinkle the sugar over it. Then pour the mixture. Pour over it, using a kitchen palette, the jam (slightly warm) and create the tinges.
Cook in a pre-heated oven to 200° for about 15 minutes. Cover the cake-tin with a damp rag and let it cool.
With a palette spread the cherry jam over the cake and then roll up it.
ETNO CAFÉ in Warsaw
Desserts, coffee and wine.
Easter Bread Kulich
Tap to foto to have a recipe
PANNA COTTA
Ingredients
-
60 ml milk
-
7 g unflavored powdered gelatin
-
480 ml heavy cream
-
50 g granulated sugar
-
1 teaspoon pure vanilla extract
Citrus Tart
Ingredients:
400 gr of cookie crumbs
300 gr of cracker crumbs
4 tbsp. of Butter, softened
1 of Egg yolk
1 of Whole egg
1 tsp. of Finely grated lemon peel
500 ml of Fresh lemon juice
1.5 cups of Whipped cream
Preparation:
1.) Prepare Crust: mix crust ingredients together in bowl until evenly moistened. Press 3 Tbsp. crust mixture into bottoms and slightly up sides of each 4-1/2 inch tart pan with removable bottom. Set tart shells on baking sheet. Bake in 350°F. oven for 5 minutes. Let cool before filling.
2.) Prepare Citrus Filling: combine yolks, whole eggs and lemon juice. Stir to blend smoothly. Ladle 3 ounces filling into each prepared crust.
3.)Bake in 200°C. oven until filling is set, about 10 minutes. Let cool on wire racks. Refrigerate tart until well chilled.
4.)Spread whipped cream and bake 4 minutes before serving.
Apple Cake with Cinnamon
Ingredients
Ingredients for 8 servings
🍨vanilla ice cream
PIE DOUGH
-320 g flour
-1 teaspoon salt
-¾ cup butter,cold, cubed
-8 tablespoons ice water, or as needed
FILLING
-granny smith apple, cored, sliced, peeled (1 kg)
-sugar (150 g)
-2 tablespoons flour
-½ teaspoon salt
-1 teaspoon cinnamon
-¼ teaspoon nutmeg
-½ lemon
-1 egg, beaten
-1 tablespoon sugar
Method
1.In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
2.Add in cubed butter and break up into flour with a fork.
3.Gradually add the ice water and continue to mix until the dough starts to come together.
Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
3.Peel the apples, then core and slice.
4.In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
5.Mix until combined and all apples are coated. Refrigerate.
6.Preheat the oven to 200°C.
7.On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.
8.Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
9.Pour in apple filling mixture and pat down.
10.Roll the other half of the dough on top.
11.Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
12.Brush the pie with the beaten egg and sprinkle with the sugar.
13.Cut four slits in the top of the pie to create a vent.
14.Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
15.Allow to cool completely before slicing.
16.Top with ice cream and serve.
17.Enjoy!
Cheesecake
Ingredients
Crust
-1 3/4 cups Graham Chocolate Cracker Crumbs (about 15 full crackers)
-1/3 cup butter, melted
-1/4 cup sugar
-1/2 teaspoon salt
Cheesecake
-4 packages Cream Cheese, room temperature
-1 cup sugar
-1/2 cup sour cream, room temperature
-2 teaspoons vanilla
-3 eggs, room temperature
Method
Crust
1.Preheat oven to 200C
2.In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly. Press the mixture into the bottom and up the sides of 9-inch springform pan.
3.Bake the crust for 8-10 minutes, or until lightly golden. Set aside while you make the cheesecake.
Cheesecake
1.In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
2.Turn the mixer to low and add the sour cream and vanilla; mix well, scraping sides of the bowl as necessary. Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don’t over mix. Pour the filling over crust and spread evenly.
3.Bake for 60-70 minutes or until the center is almost set.
4.Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight.
5.Release the sides of the springform pan before slicing.
6.Serve with berries.