Coconut Chocolate Chip Nutella Zucchini Muffins Recipe

Ingredients

1 egg
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup flaked coconut
3 tablespoons Nutella
3/4 tablespoon cinnamon

instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour or line muffin tins.
In mixing bowl beat egg, oil, and sugar. Warm nutella a bit in the microwave to make is a softer consistency.

Stir in zucchini, nutella and vanilla.

In another bowl, measure flour, baking powder, soda, salt, cinnamon, and coconut. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten.

Spoon into muffin tins. Bake at 350 degrees F (175 degrees C) for 20 - 25 minutes until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack.

Allow to cool a bit, and enjoy!

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Beetroot with piccalilli and mashed potatoes
For 4 persons

Ingredients

8 large floury potatoes
4 large cooked beets
250 g Diced Bacon
2 large onions
2 tbsp vinegar (nature)
50 gr butter
150 ml milk
1 egg
1 tsp bouillon powder
1 jar of piccalilli

instructions

Peel the potatoes and cut them into pieces. Cast on with more than boiling water with a pinch of salt in it.

Fry the bacon over medium-high heat.
Cut the beets into cubes or slices and put on with their own moisture and the vinegar and allow to cook gently.

Peel the onions and cut them in half rings. Brown the onions in the pan with the bacon.
Drain the potatoes, when they are done, and stamp with a puree stamper.

Mix in the broth, butter and milk powder through it. Stir in the egg at the end through it. This gives a delicious creamy mashed without you having to add more fat.
Place a bed of mashed potatoes on the Board.

Fish the beet cubes from the moisture and drape them on the edge of the puree. Scoop a ring of piccalilli. Finally, scoop the bacon with onions in the middle on the mashed.

Variation: instead of bacon check out pork cubes you can bake and serve there. Fry the onions in the bacon fat than Brown.

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Apple-Almond Cake for 26 pieces

Ingredients

100 ml milk
200 g flour
Salt
150 grams of sugar
7 grams dry yeast
1 egg
100 grams butter (soft)
150 grams almonds
1 kg apples (sour)
4 tablespoons lemon juice
200 ml Apple juice
400 ml whipping cream
1 packet vanillepudding powder (to cook for 500 ml milk)
2 sachets vanilla sugar
2 bags of cream Strengthener (beat-fix)
Powdered sugar
Evt. mint leaves for decoration

Instructions

Heat the milk until it is lukewarm. Mix 200 flower, 50 grams of sugar, a pinch of salt and the yeast. Add the egg, 25 g butter and the milk. Knead the dough for about 5 minutes with the mixer. Cover the dough and let it rise in a warm place about 30 minutes.

Grease a spring form (26 cm). knead the dough, roll it out on some flour (26 cm) and put it in the form. Let the dough rise for approx. 15 minutes again.

Melt 75 g butter. stir in 100 grams of sugar and let the mixture simmer it gently while stirring, until the sugar is dissolved. Add 100 ml whipping cream and let the mixture again 2-3 minutes. Stir the almonds through. leave about 5 minutes to cool.

Spread the mixture on the dough. Bake the cake in a preheated oven 25-30 minutes. (electric: 175 c/150 c/gas oven hot air: stand2) let the cake cool down.

Peel the apples, cut them into quarters, remove the cores and cut into thin wedges. let the lemon juice, the juice and the Apple slices, with the lid on the pan about 5 minutes, until softened. mix the pudding powder and 6 tablespoons water. stir the mixture by the compote and let simmer for about 1 minute, stirring.

Let the compote ca. 40 minutes to cool.
Cut the pie crust in half horizontally. Connect the springform pan to the bottom soil. ironing the compote over it. put the cake about 1 hour cold away. Whip 300 ml cream with the vanilla sugar and the cream Strengthener. spread the cream over the compote.

Put the cake about 1 hour cold away. Add second bottom on the whipped cream. Sprinkle with icing sugar and decorate. with Mint.

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Filipino Amaretto Chocolate Cream Cocktail
Glass: 240 ml luxury champagne coupe

Ingredients

30 ml Amaretto
30 ml Kahlúa
30 ml Chocolate Syrup
2 ships vanilla ice cream

instructions

Without ice blending and pour on ice.
Garnish with whipped cream from aerosol.

Note: Filipinos are crazy about ice cream and have this innovative recipe to one of their favorite desserts bombed

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Soft wheat bulbs 15 pieces

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Dough temperature: 24 ° c/75 ° f
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Oven temperature 250 ° c/482 ° f
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Baking time 8/10 minutes.
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Ingredients

Patent flour 250 grams
Wheat flour 250 grams
Yeast 30 grams
Salt 10 grams
Brown bread cream 20 grams
Small bread cream 20 grams
Milk powder 25 grams
Water 300/310 ml

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Instructions

1 Knead a smooth, dry but not too stiff dough.
-In Diosna 25 minutes.
-In 8 minutes snelkneder

2 dough pieces smooth rounding and on a shelf between a doily.
3 for RAD 20 minutes.

4 divide and smooth rounding. 15 minutes bolrijs on the table.
5 The dough balls on clean, light plate and anointed bake something flat.

6 cover with egg strijksel or wieks.
7 Proofing 40 minutes.

8 bake With steam until golden brown.
9 Rolls to cool, as the seeds stay put well water use.

Tip: Pour a little water into the metal tray of the furnace for the steam formation and put the balls in the preheated oven.

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