Recetas judias y otras

Purim hamentaschen or ears of Haman

2025-03-12T08:58:00.003+11:00

INGREDIENTS

2 3/4 tazas de harina común
2 cucharaditas al raz de polvo de hornear
3/4 tazas de maicena (90 gramos)
2 large eggs
1 taza de azúcar (200 gramos)
200 gs de manteca
400 gs de dulce de membrillo, batata o Nutella o dulce de leche

Preparación:
Masa
Tamizar la hrina con la maizena y el polvo de hornear.
Acomodar encima de corona y en el centro colocar las yemas, el azúcar y la manteca.
Mezclar los ingredientes comenzando por el centro.
Dejar descanzar la masa 1/2 hora en la heladera.
Relleno
Deshacer el dulce en el fuego, con una cucharada de azúcar y una taza de agua.
Revolver bien y retirar.

Vanilla Cake

2024-12-26T01:07:00.002+11:00

Cake Ingredients

2 cups plain / all purpose flour (cake flour OK too, Note 1)
2 1/2 teaspoons baking powder (check it's still active, Note 2)
1/4 tsp cooking salt (kosher salt)
4 large eggs (50 – 55g / 2 oz each), at room temp (Note 3)
1 1/2 cups caster / superfine sugar (granulated/regular ok too, Note 2)
115g / 1/2 cup unsalted butter , cut into 1.5cm / 1/2” cubes (or so)
1 cup milk , full fat (Note 5)
3 tsp vanilla extract , the best you can afford (Note 6)
3 tsp vegetable or canola oil (Note 7)

Vanilla Buttercream Ingredients

225g / 2 sticks unsalted butter , softened
500g / 1 lb soft icing sugar / powdered sugar , SIFTED
3 tsp vanilla extract
2 – 4 tbsp milk , to adjust thickness

Preparation:

Preheat oven to 180°C for 20 minutes
Grease 2 x 20cm cake pans with butter, then line with baking paper.
Combine Dry Ingredients: Whisk flour, baking powder and salt in a large bowl. Set aside.
Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
Slowly add sugar: With the beater still going, pour the sugar in over 45 seconds.
Then beat for 7 minutes on speed 8, or until tripled in volume and white.
Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter.
When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 – 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.
Combine milk, vanilla & oil – Pour hot milk, vanilla and oil into the now empty flour bowl.
Add about 1 1/2 cups of the Egg Batter into the Milk-Butter. Use a whisk to mix until smooth. Will look foamy.
Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off
Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds – batter should now be smooth and pourable
Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.
Cool & frost

Vanilla Buttercream:

Beat butter with paddle attachment in stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
Add icing sugar gradually in 3 lots, beating slowly then beat on high for a full 3 minutes until fluffy.
Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds it's form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).

Spinach & Cheese Muffins

2022-12-28T17:03:00.000+11:00

Ingredients

2 eggs
150ml / ½ cup milk
75g / ½ cup butter, melted
150g / 2 cups grated cheddar cheese
1 spring onion, chopped
75g / 2 cups fresh baby spinach, chopped
½ capsicum, diced
250g / 2 cups self raising flour
½ vegetable stock cube (can use low or no sodium stock cube)
salt and pepper to taste (but can be left out)

Directions

Preheat the oven to 180c and line a muffin tin with 12 muffin cases.
Whisk the eggs in a large bowl and stir in the milk and melted butter. Mix in the grated cheese, spring onion, baby spinach and diced pepper.
Add in the flour, salt and pepper and crumble in the stock cube and mix until combined.
Divide the mixture between the 12 muffin cases and bake in the oven for 20-25 minutes.
These muffins can be frozen. To defrost simply leave out for a few hours or overnight.

Chicken Kreplach Soup

2022-10-01T01:54:00.002+10:00

INGREDIENTS (40 kreplach)

3 large eggs
1 1/2-2 cups flour
1 chicken
5 carrots, peeled and cut into thirds
5 celery stalks, cut into thirds
Handful fresh parsley
1/2 tbsp pepper
1/2 tbsp cloves
2 bay leaves
1 bunch fresh dill
1 onion, diced
Salt and pepper

INSTRUCTIONS

Place the chicken into a large pot. Cover with water.
Bring water to a boil.
Let the chicken boil for 10-15 minutes, skimming the foam that rise to the surface of the water periodically.
Add the carrots, celery, parsley, peppercorns, cloves, and half the fresh dill to the pot.
Add 2 tsp salt to the water
Put the lid on the pot and reduce heat to medium low.
Let the soup cook for 90 minutes.
Mince up 1/4 cup of the remaining fresh dill and reserve.
Fry the diced onion with 2 tbsp of corn oil for about 10 minutes
Remove from heat.
After 90 minutes of cooking, when the chicken is tender, turn off the heat.
Use a pair of tongs to carefully pull the chicken to cool. Put it on a plate.
Taste the chicken broth and season with additional salt and pepper, if desired.
Make your kreplach dough: Beat 3 eggs and 3 tbsp of the corn oil in a small bowl till frothy. Reserve.
Sift 1 1/2 cups of flour with 1 1/4 tsp of salt into your mixing bowl.
In your mixing bowl, make a “well” in the center of the sifted flour and pour the beaten eggs in.
Use a fork to mix the eggs into the flour until it is evenly moistened.
Sift more flour into the bowl, a tablespoon at a time until a dough forms.
Let it rest uncovered for 20 minutes.
Strain the broth through a mesh strainer, reserve the vegetables and discard the spices and herbs
Pull the meat from the chicken in small pieces.
Place the chopped chicken in a food processor. Add the fried onion, 3 tbsp of the chopped dill till have the texture of a tuna salad.
Roll the dough.
Cover your rolling surface with a thin layer of flour.
Roll out the dough till it’s very thin, flipping the dough occasionally until is translucent.
Use a circle cookie cutter
Place a teaspoon of filling into the center of each circle. Wet your finger and run it around the edge of the circle.
Cook them in boiling water if you are feeding a large crowd; or in the soup broth for 5 minutes. Drop the kreplach into the pot. At first they will sink to the bottom, then they will slowly start to rise to the surface.
Some people like to pan fry the kreplach after they are boiled them to make them crisp.

Chipa - Brazilian Cheese Bread

2022-07-21T15:40:00.002+10:00

Ingredients

500g Tapioca Starch
3 Eggs
140ml Milk
60ml Olive oil
300g Blended cheese (parmesan, cheddar, mozzarella)

Directions

In a mixer Fold the Tapioca starch with the eggs, olive oil and cheese.
Add the milk until get a dough consistency
Make little balls and bake them approx 20min with baking paper at 180*

Chocolate Cocoa Buttercream Frosting

2022-07-16T22:57:00.000+10:00

Ingredients

200g - 3/4 cup unsalted butter, softened
2 1/2 cups soft icing sugar
1/2 cup cocoa powder
1/4 cup milk
1 tsp vanilla extract

Instructions

Place butter in the bowl of a stand mixer with paddle attached. Beat for 3 minutes on speed 7 until it becomes pale.
Add half the icing sugar and cocoa powder. Beat for 3 minutes - start slow, increase to speed 7.
Add remaining icing sugar and cocoa powder. Beat again for 3 minutes.
Add milk and vanilla if using. Beat again for 1 minute on speed 7.
Spread onto cakes / cupcakes, or spoon into frosting bag and pipe.

Zucchini Carrot Muffins

2022-03-30T22:53:00.002+11:00

Ingredients

1/2 cup raw walnut or ¼ cup dried fruit such as golden raisins or cranberries
1 grated zucchini; no need to peel it first
1 1/4 cups wholemeal flour
1 cup oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 ¼ teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 large grated carrot
2 large eggs at room temperature
1/2 cup plain Greek yogurt at room temperature
1/3 cup honey or pure maple syrup
1/4 cup canola oil
2 teaspoons pure vanilla extract

Instructions

Heat your oven to 180 degrees.
Line 12 cups of a standard muffin pan with paper liners or lightly coat with nonstick spray. Set aside.
Place the grated zucchini on a stack of paper towels. Pat dry and set aside.
In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add the grated carrot and zucchini. Fold gently to combine.
In a separate bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla until smooth.
Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix.
Fold in the nuts or any other mix-ins.
Divide the batter evenly among the 12 muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling. Enjoy!

The best chocolate Brownies

2022-02-11T16:24:00.001+11:00

Ingredients

125g butter, chopped
300g dark chocolate
1 1/4 cups caster sugar
3/4 cup plain flour, sifted
1/4 cup cocoa powder, sifted
1/2 cup chopped walnuts
3 eggs

Directions

Preheat oven to 160°C fan-forced. Grease a 6cm-deep, 20cm pan. Line base and side with baking paper.
Place butter and 200g chocolate in a large heatproof bowl. Pour water into a saucepan until one-third full. Bring to the boil over high heat. Reduce heat to low. Place bowl over saucepan (don’t let bowl touch water). Using a metal spoon, stir mixture for 3 minutes or until smooth and combined. Cool slightly.
Combine sugar, flour, cocoa, 2 tablespoons walnuts and two-thirds remaining chocolate in a large bowl.
Add butter mixture and eggs. Stir to combine.
Pour into prepared pan. Sprinkle with remaining walnuts and chocolate.
Bake for 1 hour or until a skewer inserted in centre comes out with crumbs clinging.
Cut portions when is still warm. Cool completely in pan.

Blueberries thumb print cookies

2021-09-29T21:58:00.003+10:00

Ingredients

1½ cups plain flour
⅓ cup sugar
½ teaspoon baking powder
1½ tablespoons oil
2 eggs
1 teaspoon vanilla essence
½ cup of frozen blueberries

Directions

Preheat oven to 180ºC and line a baking tray with baking paper
In large bowl mix flour, sugar and baking powder
Make a well in flour mix and put in oil, eggs and vanilla
Using a fork beat eggs and combine
Combine to form dough (it might be easier to use your hands), dough will be thick like a pastry
Place dough in fridge for 30 mins
In meantime, make filling (if using frozen, defrost fruit first)
Take dough out of fridge
Roll into 12 balls
Place on baking tray and press each with your thumb
Fill with filling
Bake for 15 minutes

Chocolate Energy Bites (without baking) Protein balls

2021-07-21T22:36:00.001+10:00

Ingredients
1/2 cup peanut butter
1/4 cup + 2 Tbsp honey
1 tsp vanilla extract
3 Tbsp unsweetened cocoa powder
1 cup raw oats
3/4 cup toasted or raw coconut or peanuts
1/2 cup flaxseed meal or almond meal
6 Tbsp semi-sweet chocolate chips
Instructions
In a mixing bowl, stir together peanut butter, honey, vanilla and cocoa powder.
Add oats, coconut, flaxseed meal and chocolate chips and stir.
If mixture still doesn't stick well, stir in up to 2 tsp water as needed.
Transfer mixture to refrigerator 20 mins
Remove from refrigerator and shape into balls.
Store in refrigerator in an airtight container

Fluffy Pancakes

2021-07-21T22:29:00.007+10:00

Ingredients

2 cups / 290 g plain flour
1/4 cup / 60g sugar or sweetener
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups / 440ml milk
1/4 cup / 60g butter (slightly cooled melted)
2 teaspoons vanilla extract
1 large egg

Instructions

Combine together the flour, sugar, baking powder, baking soda and salt in a large-sized bowl.
Make a well in the centre and add the milk, butter, vanilla and egg.
Use a wire whisk to whisk the wet ingredients together.
Slowly fold them into the dry ingredients. Mix together until smooth.
Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan.
Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
When bubbles begin to appear on the surface, flip it.
Enjoy it!

Datiles rellenos con pasta de mani banados en chocolate

2021-07-01T15:16:00.001+10:00

Chocolate Muffins

2021-06-14T22:28:00.001+10:00

Ingredients

2 large eggs
1 cup low fat buttermilk
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
2/3 cup cocoa powder
1-1/4 cups light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1cup chocolate chips
110g unsalted butter, melted

Instructions

Preheat oven and line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together the eggs, buttermilk, and vanilla extract.
In another large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt.
To the dry ingredients, add 3/4 cup of the chocolate chips, the buttermilk-egg mixture, and the melted butter. Using a rubber spatula, mix until until just combined.
Using two spoons, fill the muffin cups to the brim with batter. Distribute the remaining 1/4 cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter.
Place in the oven and bake for 15-20 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Transfer to a wire rack and let cool for about 5 minutes before removing the muffins from the pan; cool on a rack.

Freezer Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months.

Almond Flour Banana Muffins. Easy, low carb, paleo and gluten free

2021-06-09T23:03:00.000+10:00

Ingredients

3 ripe bananas
3 eggs
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3 cups almond flour
1/4 cup chocolate chips

Instructions

Preheat oven and prepare the muffin tin.
In a food processor mix bananas, eggs, vanilla, cinnamon, baking soda, powder, salt until smooth.
Add almond flour and process just enough to combine.
Add chocolate chips and stir with a spatula.
Divide the mix between 8 muffins and bake for 20 - 30 minutes, or until golden brown and toothpick inserted come out clean.
Remove from the oven, let cool and enjoy.

Lemon Cookies

2021-05-30T00:19:00.001+10:00

Ingredients

³⁄₄ cup sugar
2  tablespoons lemon zest
1 ³⁄₄ cups all-purpose flour
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon baking powder
170g unsalted butter, cold, cut into cubes
2  tablespoons lemon juice
1  large egg yolk
¹⁄₂ teaspoon vanilla extract

Directions

Mix the granulated sugar and lemon zest
Add flour, salt, and baking powder and combine
Add the butter chunks over until combine.
In a small bowl, beat together lemon juice, egg yolk, and vanilla with fork.
Add to the mixer the juice/yolk mixture in slow until dough begins to form a ball.
Wrap the dough and chill about 45 minutes in freezer or 2 hours in refrigerator.
Line 2 baking sheets with baking paper. Slice dough into rounds 1cm thick. Place on prepared baking sheets, spacing them.
Bake until canters of cookies just begin to color and edges are golden brown, around 15 minutes.

Masa de Pionono para arrollado dulce y salado

2020-12-30T20:57:00.002+11:00

Ingredientes

5 o 6 huevos (300 g)
50 g azúcar
1 cucharada miel
50 g harina
½ cucharadita sal fina
1 cucharada esencia vainilla

Procedimiento

batir los huevos con el azúcar y la miel hasta punto letra
Agregar la sal y la esencia de vainilla.
Tamizar la harina e integrar al batido, dentro de la batidora funcionando a baja velocidad.
Colocar la masa en una placa de 50 por 30 cm. la misma debe estar empapelada y enmantecada en forma prolija y reservada en heladera.
Hornear a 180 a 190 ° C . por 8 a 10 o 12 minutos.
Retirar del horno e inmediatamente desmoldar sobre una rejilla, y cubrir con la placa y cuando enfríe retirar el papel.
Si horneamos varios piononos, es ideal apilarlos para que mantengan la humedad.
Los arrollados se conservan enrollados y envueltos en film plástico, en cambio los piononos se conservan en forma plana.
Agregarle dulce de leche para el relleno, enrollarlo y decorarlo.

Nota

Envuelta en film dura 1 semana en.heladera.

Home made Butter Chicken

2020-10-18T22:53:00.001+11:00

Ingredients

125 g chicken thigh fillets cubed
1 teaspoon extra virgin oil
1/4 red onion diced
1 clove garlic minced
1/4 red chilli finely chopped
1/2 teaspoon fresh ginger minced
1/2 teaspoon coriander (ground)
1/2 teaspoon cumin (ground)
1/4 teaspoon cinnamon (ground)
1 cloves
1/4 cup tomato passata or puree
1/4 cup coconut cream
1/2 tablespoon tomato paste
salt & pepper
1 tablespoon fresh coriander for serving
lemon wedge, for serving
Basmati Rice on the side

Method

To start, melt the oil in a frypan over moderate heat. Add chopped onion, garlic, chilli and ginger. Stir until starting to soften.
Add spices to the frypan and sauté for a minute before adding the chicken. Stir for a couple of minutes until it starts to brown.
Pour in tomato passata, coconut cream and add tomato paste. Stir and allow to simmer with lid on for 15 minutes. Season with salt and pepper.
Top with fresh coriander and drizzle with fresh lemon juice if desired.

Zucchini Fried Sticks

2020-10-18T22:45:00.000+11:00

Ingredients

4 zucchini
1 cup breadcrumbs
3/4 cup parmesan (grated)
1 tbs fresh mixed herbs (chopped)
1 egg (beaten)
1/3 cup milk
1/3 cup plain flour

Method

1. Preheat oven to 220°C (200°C fan-forced). Wash zucchini and cut in half lengthwise, then in half or thirds again, depending on how thick. If zucchini are extra long, you can halve them horizontally as well

2. Make coating by combining breadcrumbs with parmesan and herbs. Season well. Combine egg and milk together in a separate bowl.

3. Coat zucchini by first dusting pieces lightly in flour. Then dip in the egg mix. Finally, coat well with breadcrumb mixture.

4. Place crumbed zucchini on an oven tray lined with baking paper. Bake for 20-25 minutes until golden and crispy. Serve with a dipping sauce of your choice.

Mini quiches with hidden vegetables

2020-10-08T15:10:00.002+11:00

Ingredients

2 sheets puff or shortcrust pastry (frozen)
4 eggs
1/4 cup milk
1/2 cup mashed potato
1/2 cup carrot (mashed)
1 cup tasty cheese (grated)

Method

Select a 24 small hole cupcake pan or 2 x 12 hole pans.
Cut 12 holes from each pastry sheet with a scone cutter that is slightly larger than the holes.
Carefully push pastry circles into pan (there's no need to grease). Divide cheese between pastry cases.
Whisk eggs and milk together in a jug, then whisk in the mashed vegetables.
Pour egg mixture into pastry cases to just below the top. Keep whisking the mixture to make sure the veggies are evenly distributed.
Bake for 10-15 minutes until golden.

Medialunas de manteca

2020-09-22T22:47:00.000+10:00

Ingredientes

para 24 medialunas caseras pequeñas

1/2 Kg de harina 0000
225cc. de leche
25g. de levadura
1 huevo
100g. azúcar
15g. miel
15g. sal
200g. manteca
25g. más de harina (para el empaste)

Procedimiento

Colocar la leche tibia en un recipiente y disolver allí la levadura. Es importante que la leche esté tibia de forma tal que la levadura se disuelva fácilmente, sino costará mas. Para disolverla ayudarán revolviendo con una cucharita o tenedor hasta integrar totalmente. Reservar mientras seguimos preparando el resto.
Volcar el medio kilo de harina en un bol y formar una corona (es decir un pequeño hueco en el medio). Agregar la sal alrededor de la corona y fuera del hueco. Recuerden que la sal contrarresta el efecto de la levadura y es por eso que la ponemos alrededor, así las medialunas de manteca quedarán bien esponjosas.
Agregar en el hueco la azúcar, el huevo, y la leche con la levadura disuelta. Incorporar una cucharada de miel y batir con un tenedor, de a poco desde el centro hacia los bordes. Si insisten verán como se va formando una masa.
Terminar de amasar con las masas en la mesada durante unos 5-10 minutos hasta que se termine de integrar la masa. Verán que es una masa pesada y un poco dura, no se asusten porque así es la masa casera para medialunas. Dejar reposar cubierta con un repasador.
Colocar la manteca pomada en un bol y agregar 25g. de harina. Hay que mezclar hasta integrar totalmente para formar lo que se llama el empaste.
Con un palo de amasar estirar la masa hasta que quede bien finita, como si fuéramos a hacer una pizza fina. Ahora comienza la parte de la receta de medialunas que no les gustará tanto, porque llevará varias horas, avancemos.
Colocar en el medio de la masa el empaste doblando la masa para envolverlo totalmente. Para entender mejor éste paso les recomiendo que pongan el video en el minuto 4.00, serán unos segundos y lo entenderán perfecto. Vamos a formar con la masa un paquetito que envuelve el empaste. Llevar a la heladera cubierto en papel film y dejar reposar entre media y una hora.
Colocar la masa en la mesada, espolvorear con harina y volver a amasar sin desarmar el paquete. Si la masa se pone dura y difícil de amasar no se asusten, esto es normal, tienen que amasar hasta estirar la masa nuevamente como si fuésemos a armar una pizza cuadrada. Volver a doblar y llevar otra vez a la heladera. Aquí está el truco: hay que repetir éste proceso 4 veces, por lo que nos llevará como mínimo un par de horas tener la masa lista.
Ya tenemos la masa de hojaldre lista. Tenemos que amasarla hasta que quede de un grosor aproximado de 4-5 mm.
Una vez que amasamos y estiramos vamos a cortar en forma de triángulo. Parece difícil pero si ven el video en el minuto 6.30 verán que hay un truco para cortar muy rápido y fácil.
Armar las medialunas envolviendo los triángulos de masa y doblando las puntas. Colocarlas en una fuente para horno previamente enmantecada y apretar las puntas contra la fuente al depositarlas.
Dejar levar en un ambiente cálido durante 40 minutos. Mientras tanto precalentar el horno a 200º.
Pintar las medialunas caseras con huevo y llevar al horno durante 30 minutos o hasta que estén bien doradas.
Otro tip para que tus medialunas de manteca sean las mejores del mundo: poner dos medidas iguales de azúcar y agua al fuego. Calentar hasta que se disuelva el azúcar y dejar en el fuego 3-4 minutos hasta formar un almíbar con el que vamos a pintarlas cuando estén listas: si, como hacen en la panadería.
Cuando están listas pinchamos las medialunas con un escarbadientes y las pincelamos con el almíbar que preparamos. Quedarán bien brillantes y riquísimas

Banana and Date Muffins

2020-09-22T22:44:00.001+10:00

Ingredients

2 overripe bananas, mashed
1/2 cup extra virgin olive oil
2/3 cup maple syrup
2/3 cup almond milk
2 teaspoons vanilla extract
2 cups self raising flour
1/2 cup dates, pitted and chopped
1/4 cup pumpkin seeds, roughly chopped
1 tablespoon pumpkin seeds (extra)

Instructions

Preheat oven to 180°C, fan forced.
Line with paper patty cases a 12-hole muffin tray.
In a large bowl mix bananas, oil, maple syrup, almond milk and vanilla.
Sift flour over top, mix until combined.
Gently stir through dates and pumpkin seeds.
Spoon mixture evenly into muffin cases.
Sprinkle each muffin with extra pumpkin seeds.
Bake muffins in oven for 20-25 minutes or until golden and cooked through.
Rest in tray for 5 minutes, before transferring to a wire rack to cool completely.

Komishbroit (galletitas de la bobe)

2020-09-13T00:20:00.004+10:00

Ingredientes

3 huevos
1 taza de azúcar
1/2 taza de aceite
Esencia de vainilla
Ralladura de limón
Cacao
1/2 kilo Harina leudante

Procedimiento

Batir todos los ingredientes
Agregar la harina de a poco
Dejar descansar la masa en la heladera 30 minutos
Dividir la masa en dos partes y agregar cacao a una
Estirar la masa sin cacao, agregar la del cacao en forma de chorizo y envolverla.
Hornear 30 minutos y cortar en caliente

Protein Energy Balls (11 recipes)

2020-05-13T11:30:00.000+10:00

1. No-Bake Chocolate Energy Bites

Ingredients

1/2 cup peanut butter

1/4 cup + 2 Tbsp honey

1 tsp vanilla extract

3 Tbsp unsweetened cocoa powder

1 cup raw oats

3/4 cup toasted or raw coconut or peanuts

1/2 cup flaxseed meal or almond meal

6 Tbsp semi-sweet chocolate chips

Instructions

In a mixing bowl, stir together peanut butter, honey, vanilla and cocoa powder. If mixture seems too thick stir in 2 tsp warm water to thin.

Add oats, coconut, flaxseed meal and chocolate chips and stir until evenly coated. At this point if mixture still doesn't stick well, stir in up to 2 tsp water as needed.

Transfer mixture to refrigerator or freezer and chill until nearly set and easier to handle.

Remove from refrigerator and shape into 1-inch balls. Store in refrigerator in an airtight container.

2. Nutella Chia Energy Bites

Ingredients

1 Cup Rolled Oats

2 Tbsp Chia Seeds

1/2 Cup Nutella

2 tsp Honey

Instructions

Combine all ingredients in a bowl until well incorporated.

Roll mixture into balls.

3. No-bake apple pie energy balls

Ingredients

1 cup pecans or walnuts

1 cup dried unsweetened apple

1 cup pitted dates

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp sea salt

1/4 tsp ginger

Instructions

Break the pecans down in a food processor.

Add the rest of the ingredients and mix until a dough forms.

Roll into balls.

Store in the fridge.

NOTES

Dates need to be fresh and moist to hold the balls together. if they’re very dry and hard, soak in very hot water for 20 minutes and then drain before using.

4. Hazelnut mocha protein balls

Ingredients

¼ cup finely chopped hazelnuts
½ cup coarsely chopped hazelnuts
⅔ cups almond meal
1 tbsp espresso powder
¼ cup vanilla bean protein powder
¼ cup nutella
¼ cup creamy peanut butter
¼ cup honey
1 tbsp sugar-free almond, soy, or dairy milk
85g melted dark chocolate

Instructions

In a large bowl, combine the finely chopped hazelnuts, almond meal, espresso powder, and vanilla bean protein powder. (Reserve the coarsely chopped hazelnuts for the shell).
Add the Nutella, creamy peanut butter, and honey. Using your hands or a rubber spatula, stir together until everything is mixed together. Add a milk to make the mixture into a pliable dough.
Scoop out a tablespoon and use the palms of your hands to shape it into a ball. Place the shaped balls in the freezer for about 10 minutes.
Melt the chocolate, and set the coarse hazelnuts in a shallow bowl or plate.
Take the chilled balls and dip them in the chocolate, roll them in the hazelnuts, and then store in the fridge until ready to eat!

5. Salted Caramel Snickerdoodle Protein Bites

Ingredients

3/4 cup coconut or peanut flour
1/2 cup vanilla protein
1/2 cup caramel chips or chopped caramel candy bits
1 tbsp cinnamon
1/4 tsp sea salt
1/4 tsp butter extract
1/4 tsp vanilla extract.
1/2 cup honey or maple syrup
1/2 cup nut butter of choice

Instructions

In large bowl, add in all your dry ingredients.
Then mix in your nut butter, extracts, and last the honey. Mix well (I use my hands) and roll into bite size balls. You can then roll bites in the extra protein/cinnamon powder after you roll. Makes about 30 balls.
Feel free to roll into larger bites, or smaller to make more.
Add more honey/nut butter if they end up being too dry to roll. Just depends on type of protein you use.
Keep in refrigerator to maintain freshness.

6. Peanut Butter Chocolate Protein Balls

Ingredients

½ cup peanut butter
½ cup protein powder
1 tbsp cocoa powder
1 tbsp honey
10-12 dates
1 tsp vanilla
¼ cup oats

Instructions

Add ingredients into food processor and blitz until combined.
If the mixture still remains crumbly, add a teaspoon of water at a time until it comes together.
For easy portioning, use an icecream scoop to create 6 large balls, then halve each and roll into 12 little balls.
I store mine in zip lock bags in groups of 4, putting half in the freezer and keeping half in the fridge.

7. Peanut Butter Oatmeal Energy Bites

Ingredients

1 cup oats
⅔ cup toasted shredded coconut
½ cup peanut butter
½ cup mini chocolate chips
⅓ cup honey
1 Tbsp. chia seeds
1 tsp vanilla

Instructions

Combine all ingredients in a large bowl.
Roll and compress the mixture into 1 inch rounds and place on parchment paper
Refrigerate a few minutes until firm and then transfer to an air tight container.
Refrigerate and enjoy for up to one week.

8. Cranberry Almond Energy Bites

Ingredients

1 cup oatmeal
⅓ cup almonds, chopped
⅓ cup sweetened shredded coconut
1 Tbsp. ground flaxseed (optional)
½ cup nut butter (peanut or almond are both good)
¼ cup honey
1 Tbsp. chia seeds
⅓ cup dried cranberries, roughly chopped

Instructions

Bake oatmeal, almonds and coconut for 8-10 minutes at 350°, stirring after 5 minutes. Allow the mixture to cool.
In a medium bowl microwave the nut butter for 20-30 seconds until runny, add the baked mix along with flaxseed, honey, chia seeds and cranberries to the bowl. Form into balls and refrigerate for up to one week or freezer for 3 months.

9. No-Bake Oatmeal Protein Energy Balls

Ingredients

1 1/2 cups rolled oats
1/2 cup protein powder
1/2 tsp cinnamon
1 T chia seeds
1/2 cup smooth natural peanut butter
3 T natural honey
1 tsp vanilla extract
1/3 cup raisins / chocolate chips
2-4 T liquid (almond milk, milk, water etc…)

Instructions

Add oats, protein powder, cinnamon and chia seeds to a large bowl.
Add in peanut butter, honey and vanilla extract. Stir to combine.
Add in raisins (or preferred add-in). Mixture should be slightly sticky but still crumbly.
Slowly add in liquid 1 tablespoon at a time and using hands (get dirty!) combine until it comes together in a sticky ball that holds together. If mixture is too dry, add in more liquid but not so much that it won’t hold shape.
Roll into balls using hands.
Place in a container to set in the fridge for at least 30 minutes.
Store in fridge until ready to eat.

10. Cranberry pistachio oatmeal energy bites

Date Paste Ingredients

1 cup dates, pitted and chopped (about 11 dates)

1/4 cup pure maple syrup

1 tablespoon chia seeds, optional

1 tablespoon ground flax seeds

1/2 teaspoon cinnamon, optional

pinch of sea salt

Fold-Ins Ingredients

1 1/2 cups rolled oats

1 cup unsalted pistachios

1 cup dried cranberries or fresh chopped

1/4 cup semi-sweet chocolate or a dark chocolate bar chopped into small pieces, optional

Instructions

Place dates, maple syrup, chia seeds, hemp hearts, flax seed meal, optional cinnamon and salt in food processor/high speed blender and process until it becomes a paste like consistency.

In a medium size mixing bowl, combine the oats, pistachios, cranberries and chocolate chips, add in the date paste and mix well. Place in fridge for 30 minutes. Once done, roll into bite size balls. It helps to rinse your hands after every few balls to remove any excess date paste (otherwise it gets to be messy and the balls don’t roll as well).

Makes about 14 bites.

Store in refrigerator in an airtight container. Will last about 1 week.

11. Chocolate Raspberry Truffles With a Protein Punch

Ingredients

1 cup rolled oats
1 cup raw cashews
2 servings (4 scoops) plant-based vanilla protein powder
8 dates, pitted
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1 ripe banana
1/2 cup freeze-dried raspberries

Directions

Line a cookie sheet with baking paper.
Place the oats, cashews, protein powder, dates, cocoa powder, and salt in a food processor, and blend until everything is a smooth, floury consistency.
Add the banana, and blend until a thick, slightly sticky dough forms.
Roll out 25 balls, and place them on the baking paper.
Pulse the freeze-dried raspberries in a food processor.
Roll each ball in the raspberry powder, and return to the cookie sheet.
Store in the fridge in a sealed container for up to a week.

Vanilla Muffins with Vanilla Buttercream Frosting

2020-04-29T18:53:00.000+10:00

Ingredients:

(Makes 24)

415g plain flour
2 teaspoons baking powder
200g softened unsalted butter
385g caster sugar
4 eggs room temprature
1 tablespoon vanilla extract
1 cup (250ml) milk

Directions:

Preheat oven to 170°C. Line two 12-hole muffin trays with cupcake papers.
Sift together the flour and baking powder.
In an electric mixer with a paddle attached, cream the butter the butter for 2 minutes on medium speed. Add the vanilla extract and beat until combined.
Add the castor sugar a third at a time, beating for 2 minutes after each addition.
After the last addition, beat until the mixture is light and fluffy and the sugar has almost dissolved.
Add eggs one at a time, beating for 1 minute after each addition or until mixture is light and fluffy.
Add a third of the flour to the creamed mixture and beat on low speed until combined.
Add half of the milk and beat until combined.
Repeat the flour and milk process again and add the remaining third of the flour and beat until just combined.
Spoon mixture into cupcake papers, filling each about three-quarters full.
Bake for 18–20 minutes or until a fine skewer inserted comes out clean.
Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before frosting.

VANILLA BUTTERCREAM FROSTING

Ingredients:

200 g softened unsalted butter
1/2 cup (125ml) milk
1 tablespoon vanilla extract
8 cups icing sugar

Directions:

Cream the butter for 2 minutes.
Add the milk, vanilla extract and half of the icing sugar.
Beat on med-high speed on an electric mixer for at least 3 minutes or until the mixture is light and fluffy.
Add the remaining icing sugar and beat for a further 3 minutes
If you wish to colour and/or flavour the buttercream now is the time to do it

Note: Keeps 1 month refrigerator - 6 months freezer

Ñoquis de papa

2020-04-16T22:32:00.001+10:00

Ingredientes para 4 personas

1 kilo de papas

200 g de harina

1 huevo

1 pizca de sal

Aceite de oliva virgen extra

Procedimiento:

Pelamos las papas y las ponemos a cocer enteras, en una olla con abundante agua.
Cuando estén cocidas sacamos del agua y en caliente trituramos con un pisapuré o tenedor. Y lo dejamos templar.
Luego añadimos el huevo, una pizca de sal y mezclamos.
Agregamos la harina poco a poco mientras vamos mezclando. Debemos obtener una mezcla homogénea, algo pegajosa. No debemos caer en la tentación de agregar más harina: la masa es blanda y pegajosa; si añadimos más harina los ñoquis resultarán pesados y difíciles de digerir.
Nos enharinamos las manos y la mesada y dividimos la masa en porciones.
Con un cuchillo cortamos porciones de uno 1.5 cm o 2 cm.
Con un tenedor marcamos unas incisiones en la superficie.
Ponemos abundante agua salada a hervir y cuando el agua hierve, añadimos los ñoquis en tandas.
Cuando los ñoqui suben a la superficie los sacamos con una espumadera.
Servimos inmediatamente con salsa.