Apple cake

Ingredients

- 3-4 large apples
- 2 tablespoon of sugar for the apples
- 2 cups of flour
- 2 cups of sugar
- 4 teaspoon of baking powder
- 1/4 teaspoon of fine salt
- 1 cup of vegetable oil
- 4 large eggs.

Instructions

- Preheat the oven to 350ºF
- Core and peal the apples
- Chop them into uniform chunks
- Mix them with the 2 tbsp of sugar
In another bowl:
- Mix together: 2 cups of flor, 2 cups of sugar, 4 tsp of baking powder, 1/4 tsp of fine salt, 1 cup of vegetalbe oil and 4 large eggs. Stir together until batter just forms
- Stir in 3 cups of apples.
- Pour batter into a buttered cake pan.
- Bake for 65 minutes or until top is golden brown

Elephant Ears

Good and simple!!!!



With chocolate

Halloween recipes

Marsmallow and Porcorn brains

Marsmallow ghosts and ghouls

Spiderweb cake

Trick or treat

hot chocolate mix

ingedients

• 115 g. non-fat dry milk powder
• 25g. powdered non-dairy creamer
• 70g. instant chocolate drink mix

preparation

• in a large bowl, combinedry milk non dairy-creamer,confectiones sugar and instant chocolate drink mix. Mix well put in a large bowl airtight container. Label and store in a cool dry place. Best if used with in 6 months.
• To make hot chocolate, add 3 tablespoons mix to 1 cup of hot water, and stir well. Add mini marshmallowa if destired.
  

CHOCOLATE CHIP MUFFINS

INGREDIENTS

• 160 G. SEMISWEET CHOCOLATE


• 75G. UNSALED BITTER


• 180 ML. BUTTERMILK


• 100 G. WHITE SUGAR


• 1 EGG


• 8 ML.VANILLA EXTRACT


• 210 G. ALL-PURPOSE FLOUR


• 5G.BAKING SODA


• 3 G. SALT


• 175 G. MINI SEMI-SWEET CHOCOLATE CHIPS

PREPARATION

• PREHEAT THE OVEN TO 205 DEGREES C. LINE 12 MUFFINS CUPS WITH PAPERS.


• IN A SMALL SAUCEPAN OVEN LOW HEAT, MELT THE SEMISWEET CHOCOLATE TOGETHER WITH THE BUTTER. LET STAND UNTIL COOLED, ABOUT 10 MINUTES.


• LIGHTLY BEAT THE EGG. IN A SMALL BOWL, STIR TOGETHER THE CHOCOLATE BUTTER MIXTURE WITH THE BUTTERMILK, SUGAR,EGG, AND VANILLA, UNTIL BLENDED.


• IN A LARGE BOWL,STIR TOGETHER FLOUR, SODA AND SALT. MAKE A HOLE IN THE CENTER OF THE DRY INGREDIENTS, POUR IN THE CHOCOLATE MIXTURE AND STIR IN THE MINI CHOCOLATE CHIPS. SOON THE BATTER INTO THE LINED MUFFIN CUPS.


• BAKE AT 205 DEGREES C FOR 20-25 MINUTS OR UNTIL A TOOTHPICK INSERTED IN THE CENTER OF A MUFFIN COMES OUT CLEAN. REMOVE MUFFIN TIN FROME OVEN, AND LET STAND AT LEAST 5 MINUTES, BEFORE REMUVING THE MUFFINS AND LETTING THEM COOL ON A WIRE RACK. SERVE WARM OR COOLED, CAN BE FROZEN AS WELL.

Panna cotta

Ingredients:

-80ml skin milk

-7g unflavored gelatine

-590ml heavy cream

-100g white sugar

-8ml vanilla extract

Preparation:

1- pour milk into a small bolw,and stir in the gelatine powder, set aside.

2- in a saucepans, stir together the heavy cream and sugar and set over medium heat, bring to a full boil watching carefuly , as the cream will quickly rise to the top of the pan pour the gelatine and milk into the cream stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekins dishes.

3- Cool the ramekins incovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably, before serving.

Creamiest Chocolate Mousse

Ingredients

• 295 g bittersweet chocolate, chopped
• 10 egg yolks, beaten
• 40 g sugar
• 2 g salt
• 10 egg white
• 445 ml heavy cream
• 20 ml kirschwasser (optional)

Directions

• Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
• In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.
• In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.
• Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.

Food around the world

This is the end dear students of 3rt, I´ve enjoyed very much being your "Cooking English Teacher". It has been a great experience for me and you have been fantastic students, I appreciate your involvement and compromise, bringing the ingredients we needed during the credit. I´m sure, sooner or later, you will travel around the world and then you will discover all the good dishes we have made from some parts of the earth.
I don´t know if you have learnt some english..., at least I hope you have learn to respect the different cultures, including the food, even if you don´t like it.
Thank you and be happy!!!
Núria

A world of food
Strange food
Olympics Beijing Food Market
Street food around the world
Exotic food
Cannibalisme
Sea food from Australia
Tacos

Tea biscuits

Ingredients

- 250 g flour
- 185 g butter
- 100 g sugar
- 2 eggs
- tsp cinnamon
- tsp nutmeg

For the cover
- 100 g melted chocolate
- Tsp butter
- Tbsp water


Preparation
- Preheat the oven to a 190 º C
- Whisk the butter and the sugar until cream.
- Add the eggs, the flour, the cinnamon and the nutmeg.
- Grease the mold
- Make the biscuits with a pastry bag.
- Bake for 15 minutes.
- Once coked you can coat the biscuits with melted chocolate: Melt the chocolate, the tsp of butter and the tbsp water in a double bath. Spread the mixture into the biscuits and get them cold.

CHINA

Dora, one of our students has been to China during Christmas holidays, so what about cooking some chinese food next thuesday?? Also it has been longtime without cooking fish or selfish, we can mix China and selfish...

Here some suggestions:

Curry shrimp

Shrimp with cocomut milk

Kung pao shrimps