Fisto2

Instructions

1. Butter and heat a non-stick pan.
2. Pour a cup of batter in the center of the pan and swirl to spread evenly.
3. Cook for 30 seconds and flip.
4. Cook for another 10 seconds and remove to the cutting board.
5. Keep them aside to cool.

Instructions

1. In a large bowl, mix eggs and sugar till smooth then mix again with vanilla and cointreau. then add flour and mix with hand (not processor).
2. In another bowl, bain-marie chocolate and butter. when the mixture is homogeneous, add them to the other bowl and them mix with hands.
3. Put them in a mold and put in the fridge for at least 3 hours.
4. For serving, remove the fondant molds from the fridge and let them sit for 2hours.
5. Pre-heat oven on 200 degree C, put the fondant for 7 to 9 minutes.
6. Serve with vanilla ice cream on side.

Instructions

1. In a large mixing bowl, beat the butter, sugar, and baking powder. Mix until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour and corn flour as you can with the mixer.
2. Shape dough into 2 cm balls and place them 4 cm apart on an ungreased cookie sheet. Cover each flattened dough with sesame seed.
3. Pre-heat oven to 200 degree Celsius, Bake dough for 7 to 9 minutes or until bottoms are lightly brown.
4. Cool cookies before serving

Instructions

1. Cut eggs in half lengthwise.
2. Empty yolks in a large bowl, then add Roquefort cheese, mayonnaise, mustard, dill, fresh black and red pepper, salt and green tabasco (optional).
3. Stir until smooth.
4. Bring the egg’s white part and stuff it with the mixture.
5. Refrigerate until serving.
6. Sprinkle with fresh parsley when serving.

Instructions

1. Preheat oven to 190 C degrees. Using a food processor, pulse the almonds, cornstarch and confectioners’ sugar until the almonds are very finely chopped.

2. Place the egg whites in the bowl of an electric mixer and add the salt. Beat the whites until foamy and light. Gradually add the granulated sugar in a steady stream, and beat until the whites are somewhat stiff and glossy. Beat in the almond extract and amaretto.

3. Gently fold in the ground-almond mixture. Drop heaping teaspoonfuls of batter onto parchment paper-lined baking sheets. Sprinkle generously with brown sugar.

4. Transfer to oven and bake until cookies are pale golden and begin to crack slightly, about 15 minutes. Reduce temperature to 100 degrees. Leave oven door ajar and let cookies stand in oven until completely dry and crisp, 25-30 minutes more. Let cookies cool briefly on baking sheets, before transferring to a wire rack to cool completely. Store in an airtight container up to 3 days.

Spinach and herbs

1. Over medium heat, sauté the onion with dill.
2. in olive oil in a large soup or stew pot until soft.
3. Add water and spinach and bring to a boil.
4. Cover, reduce heat to low and cook for 20 minutes, stirring occasionally.
5. Put in a colander to drain.
6. When cooled, cover and continue to drain in the refrigerator overnight.

Pita Making

1. Remove spinach from the refrigerator and keep in the colander over a bowl while allowing it to reach room temperature. As ingredients are added, it will continue to drain.
2. Preheat oven to 175C.
3. Beat the egg with a fork and add to the spinach.
4. Crumble the cheese and add to the spinach, and toss with one or two forks until evenly distributed.
5. Unroll the phyllo and count the sheets.
6. Oil a pan measuring the same or slightly less than the phyllo sheets with 2 tablespoons of oil using a pastry brush.
7. Lay half the phyllo in the pan, and fold in any overlap toward the
   center to fit the dough into the pan.
8. Brush the top of the phyllo with 2 teaspoons of olive oil, covering
   it from side to side.
9. Pour the spinach mixture into the pan and use a fork to spread it
   out evenly over the dough. Lay the other half of the phyllo sheets
   on top of the spinach, and fold in the overlap so the sheets fit in
   the pan.
10. With a sharp knife, cut into 20 pieces, cutting all the way through
    to the bottom. Use your hand to sprinkle 2 tablespoons of water
    evenly over the top. Work with small amounts of water to
    distribute evenly. Do not touch the dough with wet hands.
    Bake at 170°C for 40 minutes until golden brown.
11. Cut and serve.

Instructions

1. Mix the bread crumbs, egg, ground beef, sausage meat, Parmesan cheese, parsley, olive oil, garlic, lemon zest, and black/red pepper.

2. Knead the ingredients together well until the mixture is smooth.
3. Shape the meat into small balls to suit your taste.
4. Lay the meatballs out on a tray, cover with wax paper and chill for an hour.
5. Heat olive oil in a large skillet, over medium-high heat.
6. Cook the meatballs on all sides until brown.

Instructions

Shell making:

1. Mix all the ingredients together except the egg till they form a small ball.
2. Add the egg to the mix and slowly add the water/wine till you get the dough.
3. Refrigerate the dough for about ~3 hours.
4. Roll it thin.
5. Use a cup or a glass to cut the rolled dough.
6. Wrap the cut circles around the tube and seal the edge with some water.
7. Fry the cannoli shells in the tubes in oiluntil deep golden brown.
8. Pull the tubes from oil and slide the shell off the tube.
9. Place the shells on paper towel to soak up extra oil and cool down.
   

   Filling:

10. Heat sugar, milk, and cinnamon, leaving a little milk out to mix with the cornstarch.
11. Add cornstarch/milk mixture when milk comes to a boil.
12. Mix until thick while stirring continuously.
13. Refrigerate for about 20 minutes.
14. Add the vanilla and stir it with the mixture.
    

    Finishing:

15. Use a cake decorator’s bag to fill the shells, and dip the ends of the filled cannoli shells into the nuts or chocolate mixture.

    Enjoy!