Elephant Ears

Good and simple!!!!



With chocolate

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

SALADS

Do you think it is a good idea to make some very, very healthy food...like a salad ???

Suggestions:

Waldorf salad
Cucumber shell salad
Red broccoli salad
Tomato feta salad
The best potato salad

Crêpes

Ingredients:
-4 eggs

-¼ teaspoon salt

-2 cups flour

-2 ¼ milk

-¼ cup (½ stick) melted butter or margarine

Utensils:
A whisk, wooden spoon, fork, electric mixer, or eggbeater, a bowl to mix the crepe batter, plastic spatula, 8 inch non-stick skillet, a tupperware to store leftover batter.

Instructions:

1. Gather your ingredients.
2. Break four eggs into a bowl.
3. Add 1/4 teaspoon of salt to your eggs.
4. Whisk your eggs and salt together until the egg looks uniformly yellow.
5. Measure two cups of flour.
6. Add some of the flour to the egg mixture.
7. Whisk the flour into the eggs. It will be a bit lumpy right now, but that's okay.
8. Whisk some of the milk into the batter. It will get thinner. Keep adding milk and flour alternately until you've added it all.
9. Whisk the batter until it is smooth, like it looks here. It shouldn't take more than a minute or two to whisk it smooth, from the time you started to add the flour.
10. Add the melted butter to the batter, and again whisk it until it's smooth.
11. Cover the batter.
12. Put the batter in the refrigerator.

At this point, your batter is ready to go, and you can begin making the crepes whenever you are ready. I've kept my batter for several days, and it has been fine. After a couple of days, the batter gets a bit darker in color, but the crepes still taste fine.

Cooking the Crepes

1. Select an eight inch non-stick skillet. You don't need a fancy crepe pan.
2. Preheat your pan on medium heat. I use about one-fourth of a cup of batter to make a crepe in this size pan.
3. Pour the batter into the pan.
4. As you pour the batter, twirl the pan around.
5. As you twirl the pan, the batter coats it and makes the crepe.
6. As the crepe cooks, it changes in appearance. You can usually see a lace pattern developing on the underside of the crepe.
7. This is what the crepe looks like when it has set. Notice you can see the spatula through the crepe, and this isn't a particularly thin crepe either. The crepe will also usually slide around when it is ready.
8. Slip the spatula under the crepe. Sometimes you need to poke it a bit. If it helps to pick up the edge of the crepe with your fingers, do it.
9. Flip the crepe over. Look at that nice lace pattern on the crepes. If you're skillful, you can flip the crepe with a quick action of the wrist and no spatula.
10. After the second side has cooked for maybe twenty seconds, slip it out of the pan onto a plate for serving.
11. Not all crepes come out in pretty circles. Usually my first one looks awful and falls apart because I didn't let the pan get hot enough. That's okay, sprinkle some sugar on it...
12. ...and feed it to someone you love.

BREAD

Ingredients:

• 3/4 cup warm water


• 1 package active dry yast


• 1tsp salt


• 1-1/2 tbsp sugar


• 1 tbsp vegetable shortening


• 1/2 cup milk


• 3 cups all-purpose flour, approximately

Preparation:

1- In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dissolved

2- Add salt, sugar, shortening, and mild to bowl. Stir.

3- Mix in the first 2 cups of flour.

4- If needed, begin adding more flour, one tablespoon at a time, until the dought chases the spoon around the bowl.

5- You do not need to use up all the flour called for in this recipe, or you may need more flour than called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed.

6- Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the doug is soft and smooth, not sticky to the touch.

7- Put dough in buttered bow., turn dough over so that the top of dough in greased. Cover and let rise in warm spot for 1 hour.

8- Punch down dough. Turn out onto floured board and knead.

9- Preheat oven at 375 degrees F.

10- Form dough into loaf and set in buttered pan. Cover and let rise for obout 30 minutes.

Chocolate Brownies

Indgredients:
50g (2 oz) cocoa powder
200g (7oz) flour
250g (80z) soft margarine
300 g (4oz) caster sugar
4 eggs
1 teaspoon vanilla essence
50 g (2oz) walnuts chopped


Instructions:
-Preheat the oven to 200 ºC
-Mix the cocoa powder with the flour
-Cream the margarine with the sugar, then beat the eggs and vanilla adding a litte flour mixture with each addition.
-Fold in remaining mixture and the nuts.
-Spread the mixture into a grassed mold.
-Bake for 20-30 minutes the cake should be slightly under cooked but just firm in the center. Cool before slicing into bars.

MUFFINS

Chocolate Muffins

Ingredients

- 2/3 cup of baking cocoa.

- 2 large eggs.

- 2 cups of flour.

- 1 cup of chocolate chips.

- 1/2 cup of sugar.

- 2 teaspoons of baking soda.

- 1 1/3 cups of milk.

- 1/3 cup of vegetable oil.

- 1 teaspoon of vainilla.

- ½ teaspoon of salt.

Instructions

- Preheat your oven to 40ºF.

- Coat muffins tins with non-stick cooking spray

- In large bowl, combine the cocoa, flour, sugar, baking soda, salt and vainilla.

- Stir in half a cup of chocolate chips.

- In a separate bowl, combine the eggs and milk

- Add the egg/milk mixtute to the other ingredients until moistened.

- Scoop the butter evenly into the prepared pan.

- Sprinkle with the remaining chocolate chips.

- Bake for about twenty minutes or until a toothpick inserted in the middle comes out clean.

- Cool on a wire rack before removing from the pan.

Video: Making chocolate muffins

YOGURT CAKE

Ingredients

- 1 cup of oil (margarine of butter)

- 3 cups white sugar

- 3 eggs

- 3 cups all-purpose flour

- 1/2 tablespoon baking soda

- 1 yogurt.

Directions

- Preheat the oven to 180 degrees C. Grease a baking pan. Sift together the flour and baking soda. Set aside.

- In a large bowl, cream together the oil and sugar until light and fluffy.

- Whisk the white and beat the yolk into them. Then stir in the yogurt and the mixture oil-sugar. Alternately beat in the flour mixture, mixing just until incoporated.

- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.