Tuesday, February 25, 2014

Almond and Sesame Praline


Almond and Sesame Praline

There are lovely easy to make desserts which take little time and make scrumptious bites!  I love the taste of the delicious pralines infused with the taste of sesame seeds to have in jar ready for quick fix bites!

Almond and Sesame Praline





















Ingredients


  • 1 cup sugar
  • 125grams unblanched almonds
  • 2 tablespoons of sesame seeds


Place sugar, almonds and sesame seed in large, heavy-based frying pan or saucepan.

Cook over low heat, gently stirring occasionally until sugar is melted and mixture is golden brown (don't let the sugar burn!).

Immediately pour out onto lightly oiled baking tray; quickly tilt tray to spread mixture thinly and evenly.  Stand until set.

Break praline into bite size pieces with a wooden spoon.  Store in an air tight cool, dry place.

Cocinar, comer y ser feliz!
Leticia

Monday, February 17, 2014

Quattro Stagioni Bolognaise - Four Seasons Veal


Quattro Stagioni Bolognaise - Four Seasons Veal

People often have such a knee jerk reaction to veal.  It is a very delicious cut of meat and drizzled with mozzarella and covered with salty, prosciutto  ...oh my!  It really is something you don't want to miss!

Quattro Stagioni Bolognaise - Four Seasons Veal

















Ingredients


  • 6 veal steaks
  • flour
  • salt, pepper
  • 2 eggs
  • 90g butter
  • 6 slices prosciutto
  • 185g mozzarella cheese
  • 2 tomatoes


Flatten veal steaks out thinly with meat mallet.  Coat veal with flour, then dip in beaten eggs.

Heat butter in large frying pan, fry two veal steaks until golden brown on both sides and cooked through; remove from pan, repeat with remaining steaks.

Top each steak with a slice of prosciutto, a slice of mozzarella and a slice of tomato.  Sprinkle with salt and pepper to taste.

Place on an oven tray.  Bake in a moderate oven for five minutes or so until cheese has melted.

Delish!

Cocinar, comer y ser feliz!
Leticia

Monday, February 3, 2014

Chocolate Brandy Cups


Chocolate Brandy Cups

Sometimes large desserts are far too much when you make a heavy meal.  I like to to be inspired by petite fours in restaurants and make small bite sized mouthfuls to offer a little sweetness after a meal.

Chocolate Brandy Cups















Ingredients


  • 185 grams dark compound cooking chocolate, chopped
  • 60 grams copha, chopped
  • 1 tablespoon brandy
  • 150ml thickened cream, softly whipped


Place chocolate and copra in a small, heavy-based saucepan; stir occasionally over low heat melted and smooth.  Cool for five minutes.

Using a teaspoon, drizzle a small amount of chocolate into each of about 30 foil confectionary cases; spread evenly over base and sides of case.  Stand until set.

Repeat the process 2 or 3 times to build up a thick chocolate cup.  Stand until set between each coating.

Re-melt remaining chocolate mixture; cool to room temperature.  Stir brandy.  Stir in brandy, then whipped cream.  Pipe mixture through piping bag fitted with a large star tube into chocolate cups.  Chill until set.

Keep refrigerated until ready to serve.

Cocinar, comer y ser feliz!
Leticia
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