Category Archives: Cooking Recipes

Nutella Cake

Ingredients for the cake

  • 6 large eggs – separated
  • 1 pinch of salt
  • 125g of soft unsalted butter
  • 400g of nutella (one large jar)
  • 1 tablespoon of frangelico/rum/water
  • 100g of ground hazelnuts
  • 100g of melted dark chocolate

Ingredients for the icing

  • 100g of hazelnuts (peeled weight)
  • 125ml of double cream
  • 1 tablespoon of frangelico/rum/water
  • 125g of dark chocolate

Preparing steps

  1. Preheat the oven to 180ºC/gas mark 4/350ºF. In a large bowl, whisk the egg whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella together, and then add the Frangelico (or whatever you’re using), egg yolks and ground hazelnuts.
  2. Fold in the cooled, melted chocolate, then lighten the mixture with a large dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.
  3. Pour into a 23cm/9 inch round greased and lined springform tin and cook for 40 minutes or until the cake’s beginning to come away at the sides, then let cool on a rack.
  4. Toast the hazelnuts in a dry frying pan until the aroma wafts upwards and the nuts are golden-brown in parts: keep shaking the pan so that they don’t burn on one side and stay too pallid on others. Transfer to a plate and let cool. This is imperative: if they go on the ganache while hot, it’ll turn oily. (Believe me, I speak from experience.) If your hazelnuts have skins on then after toasting in the frying pan transfer them to a slightly dampened tea towel and rub them while they are still warm to remove the skins.
  5. In a heavy-bottomed saucepan, add the cream, liqueur or water and chopped chocolate, and heat gently. Once the chocolate’s melted, take the pan off the heat and whisk until it reaches the right consistency to ice the top of the cake. Unmould the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece.
  6. Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts. If you have used Frangelico, put shot glasses on the table and serve it with the cake.

Pumpkin Pie

Here we bring you a recipe for old fashioned pumpkin pie. First of all, here is a list of ingredients you’ll need:

  • 1 pie shell
  • ¼ cup of white sugar
  • 1 package of softened cream cheese
  • 1 teaspoon of ground cinnamon
  • ¼ teaspoon of ground nutmeg
  • ½ teaspoon of vanilla extract
  • ¼ teaspoon of salt
  • 1 egg, beaten
  • 2 tablespoons of all-purpose flour
  • 1 ¼ cups of pumpkin puree
  • 2 tablespoons of brown sugar
  • 2 tablespoons of softened butter
  • 1 cup of evaporated milk
  • ½ cup of chopped pecans

Preparation will last around 30 minutes, while cooking will take you one hour. Here are the steps that you’ll need to go through.

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Cheesecake Layer: In a medium mixing bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla extract and 1 egg. Beat mixture until light and smooth. Chill mixture for 30 minutes, then spread into pastry shell.
  3. To Make Pumpkin Layer: In a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup white sugar, cinnamon, nutmeg, and salt. Mix until all ingredients are thoroughly combined.
  4. Pour pumpkin mixture over cream cheese layer. Cover edges of crust with aluminum foil.
  5. Bake in preheated oven for 25 minutes. Remove foil from edges and bake an additional 25 minutes.
  6. To Make Pecan Streusel Layer: While pie is in oven, combine flour and 2 tablespoons brown sugar in a small bowl. Mix well, then add softened butter or margarine and stir until ingredients are combined. Mix in pecans.
  7. After pie has been in oven for 50 minutes, remove and sprinkle pecan streusel evenly over top. Bake for an additional 10 to 15 minutes, until a toothpick inserted in center comes out clean.

How To Make The Perfect Milkshake

If you like milkshake but don’t have time or money to go out every time you’d like to have one, stay tuned and you’ll learn how to make the perfect milkshake at your home.

Find an ice cream you like, put it into a glass and then put it in the freezer for some period of time. Make sure your ice cream is tempered, soft but not runny. If your ice cream is too hard, you’ll add to much milk and thin it out, diluting the concentration of the ice cream (this step is crucial). You can also use frozen yogurt or low-fat ice cream if you like.

In the next step, take your favorite ice cream and add two ounces of milk and any flavorings you want. You can add chocolate syrup, candy or even cookie pieces. Don’t add ice because it will just water it down. If you like your milkshake thinner, add more milk in this step. If you add cookies, make sure to crush them nicely before adding.

In the end, top your milkshake off with whipped cream and additional cookies/candy if you desire.

How To Make Roasted Vegetables

Admit it – you prefer eating hamburgers and drinking Cola over eating freshly roasted vegetables or well-cooked homemade meal. Most of us are accustomed to eating at McDonalds, Burger King etc. (We don’t say it’s bad to eat there – it’s okay once in a while. But if it grows into your everyday habit, then you should consider making a big change regarding your menu). The main reason why we love food “out of home” is because it tastes great. But, did you know that you can also make delicious meals at your home? And by “delicious meals” it’s meant “vegetable meals.”

One of the most popular ways to prepare vegetables is to roast them. All you’ll need are these few ingredients:

• 1 large head of broccoli (florets need to be chopped of the stalk);
• 1 large yellow squash, chopped into half-moons;
• 1 large zucchini, chopped into half-moons;
• 1 cup of cherry tomatoes, sliced in halves;
• 3 chopped carrots;
• 10 oz. of sliced Portobello mushrooms;
• ¼ cup of olive oil;
• 2-3 tablespoons of kosher salt and
• 2 tablespoons of ground black pepper.

Don’t be scared by this list of ingredients. Preparation process is rather very simple:

1. Preheat oven to 425oF (220oC).
2. Take a large bowl and toss all the vegetables in together with olive oil, salt and pepper.
3. Divide the vegetables among two jelly roll pans.
4. Roast vegetables for 35-40 minutes, removing the vegetables from the oven every 15 minutes to stir around. Enjoy!

Homemade Strawberry Ice Cream

If you’re one of those people who don’t like hot whether too much, you’re probably looking for ways to cool down. Eating something cold, like ice cream, can be really helpful. If you don’t want to go out to the store to buy ice cream, check out this awesome recipe for homemade strawberry ice cream.

Basically, all the ingredients you’ll need are:
• One pound of strawberries,
• Two cups of heavy cream,
• One cup of milk and
• 2/3 cup of sugar.

The first step is to wash and trim the strawberries and cut them into slices. Place half of the sliced strawberries in a food processor or blender and puree. Then combine milk, sugar and cream in a saucepan, set the medium heat and cook until the sugar is completely dissolved. Pour the cooked mixture into a large bowl and add strawberry puree. Mix everything well. Put the bowl into a refrigerator until it’s completely cool.

While you’re waiting for the mixture to cool, dice the remaining sliced strawberries into smaller pieces to mix into the ice cream. Pour the cooled cream mixture into an ice cream maker and process according to instructions. Towards the end of this process, stir in the dices strawberries. Freeze the ice cream for at least two hours.