Crepes 4 ways

INGREDIENTS
2 cups all purpose flour
3 eggs
¼ cup butter, melted
3 tablespoons granulated sugar
3 cups milk

PREPARATION
In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
Add the milk ½ cup at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
In a pan over medium heat, pour ⅓ cup of the batter in the center and swirl the batter around the edges of the pan until set.
To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
Cook until the edges are starting to slightly crisp.
Remove from heat and cover with a paper towel to make sure the crepes stay moist.
Chocolate Strawberry Crepes
Chocolate Strawberry Crepes
Servings: 2

Chocolate Strawberry Crepes
INGREDIENTS
2 crepes (above)
½ cup chocolate hazelnut spread
10 strawberries, sliced
Powdered sugar

PREPARATION
Spread half of the chocolate hazelnut spread on half of the crepe.
Lay half of the strawberries on the chocolate spread.
Fold the other half of the crepe on top of the strawberries, then fold the crepe in half.
Repeat with the other crepe.
Dust with powdered sugar, then serve!



















Berry Cheesecake Crepes
Servings: 2

INGREDIENTS
2 crepes (above)
1 cup raspberries
1 cup blueberries
1 cup blackberries
2 tablespoons lemon juice
¼ cup sugar
¼ cup powdered sugar
1 8-ounce block cream cheese, softened
Powdered sugar to garnish

PREPARATION
In a pot over medium heat, combine all the berries with the lemon juice and the sugar, stirring until the mixture comes to a boil.
Cook for about 2 minutes, then remove from heat and cool completely.
Mix the cream cheese with the powdered sugar until smooth.
Spread half of the cream cheese mixture on one side of the crepe.
Spread half of the berries on top of the cream cheese.
Fold the crepe over the berries, then fold in half.
Repeat with the other crepe.
Serve with powdered sugar!



Caramel Banana Crepes
Servings: 2

INGREDIENTS
2 crepes (above)
½ cup butter
1 cup brown sugar
1 teaspoon cinnamon
3 bananas, sliced
Whipped cream
Caramel sauce

PREPARATION
In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
Remove from heat and cool.
Spread half of the banana mixture on half of one crepe.
Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
Repeat with the other crepe.
Serve with whipped cream and a drizzle of caramel sauce!





S'mores Crepes
Servings: 2

INGREDIENTS
2 crepes (above)
½ cup butter
1 cup brown sugar
1 teaspoon cinnamon
3 bananas, sliced
Whipped cream
Caramel sauce

PREPARATION
In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
Remove from heat and cool.
Spread half of the banana mixture on half of one crepe.
Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
Repeat with the other crepe.
Serve with whipped cream and a drizzle of caramel sauce!

Palitos de queijo e espinafre

Makes 15-20

Ingredients:
8 ounces cream cheese, softened
½ cup cooked spinach, drained
2 cups shredded mozzarella cheese
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 cups flour
4 eggs, beaten
2 cups seasoned breadcrumbs
Canola oil, for frying
Marinara sauce for dipping

Preparation
In a medium bowl, combine the cream cheese, spinach, mozzarella, salt, pepper, and garlic powder, stirring until thoroughly mixed. Transfer the mixture to a square baking pan lined with parchment paper and spread the mixture evenly in the dish. Freeze for 30 minutes.
Invert the frozen spinach dip onto a cutting board and remove the parchment paper. Slice the block into 1-centimeter strips, then slice the strips in half into sticks.
Place the flour, eggs, and breadcrumbs into three separate bowls. Dip the spinach dip sticks into the flour, then the eggs, then the breadcrumbs, then back into the eggs, and finally back into the breadcrumbs. Set the breaded sticks aside on a plate.
Heat oil in a pot over medium-high heat. Fry the breaded sticks for about 30 seconds to a minute, until golden brown.
Cool, then serve with marinara sauce!

Ninhos de queijo e ovo

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

 

Serves: 8 nests

Ingredients

• 15 oz. frozen shredded hash browns, thawed
• 1 cup Cheddar cheese, shredded
• 1 tablespoon olive oil
• 8 medium eggs
• Salt and pepper to taste
• 2 slices cooked bacon, crumbled
• 1 tablespoon Cheddar cheese, shredded
• ½ tablespoon parsley, chopped
• 2 avocados, sliced and chilled

Instructions

1. Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl
2. Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests
3. Bake at 425 degrees F or until the edges have browned and the cheese has melted, about 15 minutes
4. Crack a medium egg into each nest and season with salt and pepper to taste
5. Top with crumbled bacon, 1 tablespoon cheddar cheese and parsley
6. Bake at 350 degrees F until the egg whites set, about 13 to 16 minutes
7. Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan
8. Dish and serve with chilled avocado slices

Notes

If you don't have frozen shredded hash browns, bake 4-6 russet potatoes. Let them cool off, then peel and grate them to form shreds.

Spray them down with nonstick spray so it doesn’t stick. You don’t wanna mangle these beauties before they even have a chance to leave the pan! You’ll want to fill each one up and then using your fingers, press down in the middle to push and mold the hash browns to cover the sides. The more it sticks out the better! This is what makes it look like a nest.


Then you bake it so it sets. Once that’s done crack in eggs into each nest and top with bacon bits, cheese and parsley. Then bake again until the egg whites settle. Serve with fresh chilled avocado slices.

4 tipos de panquecas :-)

4 tipos de panquecas:

• Blueberry pancakes;
• Red velvet pancakes;
• Nutela-stuffed pancakes;
• Cinnamon rol pancakes.

Arroz de Frango com Legumes e Açafrão

Ingredientes (para 7 pessoas):

• 1 frango
• 1 cebola
• 3 dentes de alho
• 1,5 dl de vinho branco
• 300 g de feij ão-verde
• 200 g de ervilhas
• 400 g de arroz agulha
• 1 c. café de açafrão em pó
• 3 c. sopa de azeite
• 1 raminho de salsa
• Sal e pimenta q.b.
• 8 dl de água de cozer os legumes

Preparação:
Aprox. 50 minutos

Corte o frango em pedaços. Aqueça um pouco de azeite num tacho e junte o frango, deixando-o cozinhar até ficar douradinho. Descasque a cebola e os alhos e pique tudo muito finamente, juntando ao frango. Mexa e deixe cozinhar até a cebola ficar macia.

Acrescente vinho e tempere de sal e pimenta. Tape e deixe cozinhar em lume brando por 15 minutos. Leve ao lume um tacho com água e quando ferver acrescente o feijão-verde previamente lavado e cortado em pequenas rodelas. Junte as ervilhas, tempere e deixe cozer por sete minutos.

Escorra as ervilhas e o feijão verde, mas reserve a água da cozedura. De seguida verta-a para o tacho. Convém que tenha uns 8 dl. Se não chegar, junte água normal. Leve ao lume até ferver.

Junte o arroz e o açafrão ao frango e envolva. Quando estiver bem quente, acrescente a água a ferver, mexa, verifique o sal, tape e baixe o lume. Deixe cozinhar durante cerca de uns 10 minutos. Desligue o lume e deixe repousar mais 10 minutos. Solte o arroz com um garfo, junte as ervilhas e o feijão-verde e sirva decorado a gosto.

Bolo de noz

INGREDIENTES

200 gr de margarina
230 gr de açúcar
4 ovo, s
230 gr de farinha
1 colher de sobremesa de fermento
30 gr de nozes


PREPARAÇÃO DA RECEITA

Bate-se a margarina com o açúcar durante 3 minutos velocidade 4 temperatura 50º.
Junta os ovos inteiros e as nozes e bate 1 minuto velocidade 4.
Por fim adiciona a farinha e o fermento envolve com a espátula e bate 10 segundos velocidade 3.
Vai ao forno em forma untada durante aproximadamente 30 minutos temperatura 180º.

Iogurte de ananás e côco

Ingredientes

• 1000 leite
• 100 gr de coco ralado
• 1 iogurte natural
• 80 gr de açucar
• 2 c. chá degelatina de ananás ou pudim de ananás

Preparação

1. Coloque o coco e pulverize 15 seg/Vel9.
2. Adicione 500 gr de leite e bata 2min/Vel9.
3. Junte o restante leite, o açucar, o iogurte, e a gelatina/pudim e programe 4min/50ºC/vel4.
4. Deixe fermentar na bimby ou num recipiente hermético durante 8horas, de seguida bata na bimby 30seg/vel4, distribua por garrafas e guarde no frigorífico até ao momento de servir.