Green healthy Juice

500 gr. fresh Spinach leaves
1 handful fresh Parsley leaves
1 Granny Smith apple
1 / 2 lemon
ice
little bit water

Method:
Thoroughly wash the Spinach leaves and parsley. Chop the apple.
Peel the lemon well.
Add all the three plus ice ,water and ingredients to a blender and juice.
Serve immediately

CHOCOLATE BLANCMANGE

Ingredients:
4 egg yolks
75 grams sugar
400 ml of liquid milk
1 tablespoon cornstarch, dissolved in 1 tablespoon water
200 ml heavy cream
120 grams dark cooking chocolate, cut into pieces
1/8 teaspoon vanilla
1/4 teaspoon salt
4 sheets gelatin, soaked
2 tablespoons of rhum

Materials Embellishments:
100 grams whipped cream
100 grams of canned fruit cocktail

How to make:
     Beat the egg yolks and sugar until fluffy. Add milk and maizena.Aduk flat.
     Heat the heavy cream. Enter the dark cooking chocolate, vanilla, and salt. Stir well. Enter into the beaten eggs.
     Cook, stirring until boiling again. Enter the gelatin, stirring until gelatin melt. Stir gently until a little steam disappears. Add rhum. Stir well.
     Pour mixture into a glass-legged. Put it in the fridge. Allow to freeze.
     Garnish with whipped cream and canned fruit shake. Serve.


For 9 cups

AVOCADO MOUSSE WITH COFFE SAUCE

Ingredients:
200 ml of liquid milk
100 grams of granulated sugar
20 grams cornstarch
50 ml of liquid milk
2 egg yolks
4 sheets gelatin soak and drain
250 grams of meat blender smooth avocado
200 grams heavy cream whipped half expands

Coffee Sauce Ingredients:
250 ml of liquid milk
2 teaspoons instant coffee
40 grams of sugar
50 grams of dark cooking chocolate cut into pieces
1 teaspoon cornstarch
Dissolve 1 teaspoon water

Processing Method:
     Boil milk and sugar to a boil. Enter the cornstarch solution. Cook until thick. Turn off heat.
     Add egg yolk. Stir quickly. Light the fire. Cook until bubbling. Enter the gelatin. Stir until dissolved. Lift.
     Enter blenderan avocado. Stir quickly. Let warm.
     Enter to whisk the cream a little as she shuffled slowly.
     Pour in a glass. freeze.
     Coffee sauce, boiled milk, coffee, and sugar to a boil. Add the chopped dark cooking chocolate. Stir until dissolved.
     Enter the cornstarch solution. Cook until thick.
     Pour over avocado mousse. Serve cold.

For 10 servings

Chocolate mousse cake

Cake Ingredients:
5 eggs intact
50 grams egg yolk
100 grams of granulated sugar
50 grams of honey
100 grams of low protein flour
25 grams of cocoa powder
1/2 teaspoon baking powder
75 grams of unsalted butter
30 ml of liquid milk
1 teaspoon brown paste

Mousse Ingredients:
500 grams of fresh heavy cream, whipped fluffy, cool
200 ml of liquid milk
20 grams cornstarch
75 grams sugar
1/4 teaspoon salt
2 teaspoons instant coffee
200 grams of white cooking chocolate cut into pieces
6 sheets gelatin soaked in cold water, wring it out
2 egg yolks beaten viscous
20 grams of cocoa powder
Dissolved in 45 ml of hot water

Ingredients Chocolate Glaze:
200 ml heavy cream
300 grams dark cooking chocolate cut into pieces
1 tablespoon of honey

Processing Method:
     Cake: prepare hot water in the pan. Beat the eggs and egg yolks over hot water on low speed until half fluffy.
     Enter the sugar a little as she whipped average.
     Add honey. Beat well. Remove from the pan. Beat at low speed until fluffy.
     Enter the flour, cocoa powder, and baking powder as she sifted and mix evenly.
     Heat the unsalted butter and liquid milk, stirring until boiling. Let warm. Add chocolate pasta. Stir well.
     Enter a little bit into the flour mixture, stirring gently.
     Pour into the pan 22x22x4 cm dialas without smeared margarine baking paper. Put again in a wider pan.
     Oven 25 minutes with a temperature of 180 degrees Celsius until cooked.
     Cut the cake with 1 cm. Cut round silicone mold width.
     Prepare the silicone mold a semicircle.
 
     Mousse: boiled milk, cornstarch, sugar, salt, and instant coffee, stirring until thickened. Add pieces of white cooking chocolate and gelatin. Stir until dissolved.
     Enter yolk. Stir well. Lift. Let warm.
     Pour a little boiling milk into beaten heavy cream while stirring.
     Those two parts. One part of the solution add cocoa powder. Stir well.
     Pour the coffee into a half-height mousse silicone mold. Pour the mousse topped with chocolate. Flatten. And cover with chocolate cake. Freeze.
     Remove from the mold and place it on the shelf.
     Chocolate glaze: heat the heavy cream. Turn off heat. Enter the dark cooking chocolate chunks. Stir until dissolved. Add honey. Stir until smooth.
     Pour on top of the mousse. Freeze.

For 22 pieces

BLUE BERRY CHEESE MOUSSE

Ingredients:

Pads Material:
150 grams of plain crackers (eg, jacobs)
75 grams unsalted butter, melted

Cheese Cake Ingredients:
400 grams of cream cheese
75 grams of sugar flour
1/4 teaspoon vanilla essence
150 grams of white cooking chocolate, melted
5 sheets of gelatine, soaked, squeezed, steamed
300 grams heavy cream, whipped half expands chill
Material Toping:
75 grams of blueberry filling

Processing Method:
     Pads, stir ingredients until clotted base.
     Pour in the bottom of the pan coated 8 cm diameter ring round the base paper in rolls. Condense. Set aside.
     Beat cream cheese soft origin. Enter the powdered sugar and vanilla essence. Beat well.
     Add white cooking chocolate and gelatin. Beat well.
     Enter the shuffle a little whipped cream while slowly. Pour over the base.
     Spoon the blueberry filling. Irregular shape motifs.
For 8 pieces

Rendezvous Coffee

Ingredients:
30 ml of warm milk
30 ml of cold milk
3 tablespoons flavor  
2 scoopses cream
espresso taste
 Whipped cream to taste
How to make:
1. Enter the espresso into the glass.
2. Pour ice cream, flavor, cold milk, and warm milk. Pour alternately to form a layer.
3. For the topping, put whipped cream on top of milk foam. Sprinkle with ground cinnamon.
4. Serve.

Falafel Balls

Ingredients:
200 g of beans arab (chickpeas) dried or 500 g of canned, drained
200 g lentils (broad beans) 500 g dried or frozen
1 bunch of parsley, chopped
3 tablespoons fresh mint leaves, chopped
75 g bulgur wheat, soaked in hot water for 15 minutes
4 cloves garlic, crushed
1 egg, egg
1 tsp cumin mashed
1 teaspoon cardamom, crushed or 1 tsp coriander powder
1/2 teaspoon baking soda
Salt and freshly ground black pepper
3 leeks, chopped
1 onion lily stem (loose), whites only, or 1 small onion chopped
1 red bell pepper, seeded and chopped
Approximately 4 tablespoons sesame seeds
Peanut oil, corn, or sunflower seeds for frying
Stalks of coriander for serving


How to cook:
1. Soak beans and lentils dried arabic in water overnight and drain.

2. If you put the lentils frozen, thawed, then rinse with cold water and drain.

3. Enter the nuts into the blender. Add parsley, mint, bulgur wheat, garlic, egg, cumin, cardamom or coriander, baking soda, salt, and pepper. Milled in a blender, but try. texture remains rough. Transfer to a bowl.

4. Enter the green onions, loose or onions, and red peppers in a blender. Play until you see the finely chopped. Reinsert the bean mixture into a blender and blend together. (Insert a little if necessary).

5. Set aside for 15 minutes, then chill for 30 minutes.

6. Dampen your hands and take a little dough. Form into balls (± 2 cm diameter). After all the dough ball is formed, for two. Roll out on a small plate of sesame seeds and roll some balls in sesame seeds (with a little pressure to stick to sesame). Let the balls the other half remained smooth.

7. Pour oil 3 inches tall in a large skillet. Heat to 190 ° C or until a piece of bread to brown within 30 seconds. Fry the ball alternately until brown for about 2 minutes. Behind every 1 minute. Drain on paper towels and serve with a sprig of eating coriander.

For approximately 20 servings

Tips:
Falafel can also be served with wooden skewers and cocktail sauce, or mini pita bread in half with a salad, and hummus, or it could be presented in mini lettuce with a spoonful of hummus and a sprig of mint.

 

Mais Con Hielo - the best dessert from Philippines

Ingredients:
sweet corn 1 can (225 grams without water)
sweetened condensed milk 1 can (225 ml)
shaved ice / Ice Cream taste (300-350 g)

How to Make:
- Mix the sweet corn and sweetened condensed milk, stirring until blended.
- Pour in a serving glass, add crushed ice to taste.
- Serve.

To 4 cups



Tips:
1. You can replace sweetened condensed milk with evaporated milk. When you use evaporated milk sugar should be added (for 1 can of evaporated milk, sugar fine 8-10 tablespoons).
2. If you have a lot of time and be more economical, replace it with canned sweet corn fresh sweet corn is boiled until cooked then separated from the cob.

Banana Dorayaki - Japan

Ingredients:
     4 eggs
     50 grams sugar
     50 grams of milk banana syrup
     1/4 teaspoon salt
     250 grams of cake flour
     1 teaspoon baking powder
     150 ml of water

Material Content:
     100 grams of chocolate spread



How to Make:
     Beat eggs, sugar, milk banana syrup, and salt until thick. Add flour and baking powder and mixed well with sifted sir alternating with a little as she shuffled slowly.
     Heat a griddle pan. Pour 1 tablespoon batter. Let rise. Turn the dough. Set aside.
     Take a piece of dorayaki. Topical contents. Close again with dorayaki.

For 12 pieces

Arroz Con Leche (Rice Pudding Traditional Spanish)

Ingredients:
     125 grams of rice
     1 liter of fresh milk
     125 grams of granulated sugar
     salt to taste
     1 piece of valencia orange peel or lemon, grated
     1 small cinnamon sticks

How to Make:
     Boil the rice for about 5 minutes with a little water, but do not let the rice dry.
     Separately, heat milk over medium heat. Enter the sugar, orange peel, lemon and cinnamon, and cook until boiling. Enter the rice, then reduce the flame. Stir in milk and rice mixture constantly so crusted or burnt. Use a wooden ladle, stir it into the bottom of the pan. Cook until rice is done. If masik hard, add the milk. Rice pudding is supposed to be watery and not thick or hard.
     Serve cold without the cinnamon stick and lemon peel or orange peel.

Serves 6

Refresco Y Cremoso de Coco Mango (Mango Cream with Coconut Milk)

Ingredients:
     2 ripe mangoes, peeled and diced
     150 ml coconut milk
     2 tablespoons honey
     2 tablespoons shredded coconut
     ice cubes to taste

How to Make:
     Combine mango with coconut milk, add honey. Blend until smooth.
     Serve with ice cubes and a sprinkling of grated coconut.

Serves 2

Almond Marble Mouse Cake

Ingredients: Sponge cake (cut into cubes) 100 g of egg yolk (mixed with 30 g of sugar) 10 g gelatin (dissolved in 50 ml water) 150 g White Chocolate 60 g egg whites (mixer with 60 g of sugar) 250 g whiped cream almond essence to taste 1 tablespoon instant coffee (dissolved in water 2 tablespoons) 150 g longan

How to Make: * Mixer granulated sugar and eggs until fluffy and stiff, set aside. * Take the pan is not too high. Fill with boiling water. * Place the pan in the pan team for mousse ingredients. * The first is steamed and granulated sugar and egg yolks. Stir until the sugar dissolves, Set aside. * Next to the gelatin and water steamed, stir until dissolved. * Put the egg yolk mixture and sugar before, stirring until smooth. * Whitw Add chocolate and stir well. * Put the sugar and egg white mixture and stir well. * After that, remove the pan team. put whipped cream for two. * Dough added almond essence mousse first. The second batter was added a solution of coffee. * Prepare a plastic cone. Enter a mousse batter into a plastic cone vertically to the left, then enter the batter kananya mousse 2. We can see in the cone there are two different mousse mixture. * Prepare the glasses. Insert pieces of sponge cake mocha taste. kelengkeng put on it. spray mousse. decorated according to taste. put in the refrigerator. * Serve.