recipe from France
preparation : 5 minutes
baking time : 30 minutes
Ingredients for 6 people :
– 1 cup of plain yogurt
– 2 cups of flour
– 2 cups of sugar
– 3 eggs
– 3/4 cup of oil
– 1 teaspoon of baking powder
– 1 packet of vanilla sugar
1_Preheat the oven to 400F (200C)
2_In a bowl, mix flour, sugar, eggs and yogurt. Add oil, baking powder and vanilla sugar.
3_Pour batter into a buttered cake pan.
4_Bake for 30 to 40 minutes.
5_Wait for a few minutes before turning it out from the pan.
Enjoy the cake both warm and cooled.
Cooking Tips :
- Use the yogurt for the measurement.
- You can add apple or chocolate to this cake if you like.
Creme Caramel from Egypt
2 cups milk
1/2 cup sugar
1 tsp vanilla
3/4 cup sugar
1/2 cup water
1/2 tsp lemon juice
put sugar water and lemon juice in a pot over medium heat till turn to golden straw
quickly pour into a bundt pan spread it and be sure to coat every crevice of the pan
leave it to cool for 2hrs
in a bowl beat the eggs with vanilla
put sugar and milk in a pot over low heat till sugar dissolve
turn off the heat and leave it to cool for 5min
add milk to eggs and whisk to combine strain it and pour the mixture into the bundt pan
put the pan in a baking dish and half fill with water
put it in the oven for 30:35 min until a toothpick comes out clean
leave it to cool and put it in the fridge for about 4hrs
run a thin knife around the edge
place a side plate on top of the pan and turn upside down
3 cups peeled sliced apples (approximately 1 apple /cup)
2 tbl cornstarch
1/3 cup sugar
1 tsp cinnamon
a) combine and mix apples, sugar, cornstarch and cinnamon in a bowl.
b) put in baking pan
1/2 cup flour
1/4cup brown sugar
1/4 cup sugar
1 tsp cinnamon
1 pinch salt
2/3 cup oats
6 tablespoons margarine
a) Combine flour, brown sugar, white sugar, cinnamon, salt, and oats.
b) Using a fork or pastry blender cut in butter.
c) Place in pan on top of apples and pat down gently
d) Place pan in foil oven: Bake until golden and bubbling, about 60 min
e) We recommend to eat it with vanilla ice cream.
Tiramisu - a recipe from France
Ingredients (serves 8)
3 large eggs
100 gr sugar red
1 packet of vanilla sugar
250 gr mascarpone
24 biscuits (à la cuillère)
1/2 liter of black coffee without sugar
30 gr of powdered cocoa bitter
Preparation (15 minutes)
Separate white from yolks. Mix yolks + sugar + vanilla sugar.
Add the mascarpone with a whisk.
Beat the egg whites until stiff and fold gently with a spatula to the above mixture.
Prepare black coffee.
Soak the biscuits in the coffee.
Line bottom of pan with crackers. Cover with a layer of cream, egg, sugar, mascarpone.
Alternate cookies and cream.
Finish with a layer of cream.
Sprinkle with cocoa.
Refrigerate 3 or 4 hours minimum.
Majarete from Venezuela
1 cup of precooked cornmeal
2 cups of whole milk
2 cups of warm water
¼ kg of sugar
1 cinnamon stick
Cinnamon powder and pinch of salt to taste
Cut open the coconut, extract the pulp and cut it into pieces. Put the coconut in a blender with one cup of warm water and blend it for two minutes at high speed. Strain it and squeeze the pulp until one cup of coconut milk is obtained. With the coconut pulp left, repeat the process with an extra cup of warm water to obtain a second cup of coconut milk.
In a medium sized bowl dissolve the cornmeal with one cup of coconut milk. Add the two cups of whole milk and blend it for about a minute. Put the blended mixture into a deep pot and bring it to boil at low heat with a cinnamon stick and a pinch of salt. Add the sugar and the remaining cup of coconut milk, stir well for three more minutes. The consistence should be very thick.
Remove it from heat and put it in a container to set. Sprinkle with cinnamon powder on top and let it cool. This dish can be served warm or cold.
Sweet Condensed Milk Pudding from Brazil
2 cans of sweetened Condensed Milk (Eagle Brand)
2 cans of 3,5% milk (use the same can of the condensed milk to measure )
4 eggs (separate the egg yolks and the egg white)
Vanilla extract – 1 table spoon
1 1/2 cup of sugar to caramelize the pudding mold
Preheat an oven to 350 degrees F (175 degrees C).
Melt the sugar in a heavy saucepan over low heat, stirring constantly. Once the sugar becomes a golden brown syrup after about 10 minutes, pour it immediately into a pudding mold, swirling so that the syrup coats all sides of the mold. Set aside to cool.
Take the white eggs and mix them until it turns to clear snow .separate it.
In a bowl mix the other ingredients (condensed milk, milk, egg yolks a vanilla extract) until they are combined .
In this mixture, add the egg whites and blend it with the fouet.
Fill roasting pan with boiling water to reach 1/3 up the sides of the pudding mold.
Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, 45 to 50 minutes. Allow flan to cool before unmolding onto a plate. Refrigerate before serving.
Time to prapare: 20 min
Time to cook: 45 min