Taller de cocina en ingles. Naomi Hashimoto

Año 2011

Recipes Cake Cheese Rolls Chocolate chips cookies Muffins Truffles

Cheese Rolls Ingredients 1 package of mixture for cheese rolls. 2 eggs 40 ml water Method Beat the 2 eggs in a bowl and add the water. Then pour the mixture into another bowl and stir in the water and eggs. You can add grated cheese for extra flavor. Then knead the dough until it’s smooth and make a ball. Then make a roll about two cm thick and cut the roll into 20 equal pieces and make small balls. Put the rolls on a greased baking sheet and bake at medium temperature for about thirty minutes. They should be slightly golden. Serve warm.

Cake Ingredients 2 eggs 1 pot of cream 1 pot of milk 1 teaspoon vanilla essence 1 1/2 cups sugar 3 cups self-raising flour Method Beat the 2 eggs in a bowl and add a pot of cream and a pot of milk. Mix well until everything blends. Add a teaspoon of vanilla essence to the mixture and then one and a half cups of sugar. While adding all the ingredients, stir the mixture after each addition. Finally, sift in the self-raising flour and fold it in. Put the mixture in a greased and floured cake tin and bake at medium temperature for about 60 minutes. Remove from the cake tin, let it chill and enjoy it!

Chocolate chips cookies Ingredients 1 cup of softened butter 2 ½ cups of Plain flour 1 cup of Brown sugar ½ cup of white sugar 1 teaspoon of Baking powder 2 teaspoon of Vanilla essence 150 gm. Of chocolate chips 2 large eggs – In the original recipe Mrs. Fields uses baking soda and a little bit of salt Method 1. Pre-heat the oven at 360° 2. Beat the butter and the white sugar in a large mixing bowl 3. Add the eggs to the mixture one by one and beat it. 4. Sift the flour into another bowl. 5. Add to the second bowl the baking powder and stir. 6. Add the chocolate chips to the flour. 7. Little by little combine the flour with the mixture in the other bowl and stir. 8. Drop spoonfuls of mixture onto an ungreased baking tray. 9. Bake for 20 to 25 minutes. 10. Remove from the oven and put it on a rack to chill. * Remember to check if they are ready with a tooth pick.

Truffles Ingredients 1 packed chocolate biscuits (250 gm) 50 g melted chocolate 2 teaspoonfuls instant coffee 250 g Dulce de Leche/ Caramel ½ cup boiled water Coloured chips 35 small paper cups Method Crumble the biscuits Put the instant coffee in a bowl Pour in the boiling water and stir Add the chocolate and mix it with the coffee until it is fully dissolved Add the powdered biscuits and mix well together with the caramel Then put the colored chips into a glass Put a teaspoonful of the mixture into the glass and make a small ball Put the truffle into a paper cup Do the same with the rest of the mixture TIPS: Leave them in the fridge for 10/15 minutes before eating.

Muffins Ingredients 1 cup Milk ¼ cup Vegetable oil ½ teaspoon vanilla essence 1 egg 2 cups plain flour 1/3 cup sugar 3 teaspoons baking powder ½ teaspoon salt Note: if using self-raising flour, omit baking powder and salt Method Sift the flour and the baking powder into a large bowl and add the sugar and the salt. In a small bowl beat the egg with the milk, the oil and the vanilla essence. Then pour this mixture into the large bowl and mix gently. Once this is ready, pour into baking cups and bake in a preheated oven for minutes. Serve warm.

Año 2012

Recipes Cinnamon sugar butter cookies Scones Muffins TRUFFLES ( “Brigadeiros” – Brazilian recipe) Custard

Cinnamon sugar butter cookies Ingredients Topping: 3 tablespoons white sugar 1 tablespoon ground cinnamon Cookies: 2 ½ cups all-purpose flour ½ teaspoon baking powder ¼ teaspoon salt 1 cup dark brown sugar ½ cup white sugar 1 cup butter 2 large eggs 2 teaspoons vanilla Method In a small bowl, combine sugar and cinnamon for topping. Set aside. In a medium bowl, combine flour, baking powder and salt. Mix well with a wire whisk and set aside. In a large bowl blend sugars, add the butter and mix to form a grainy paste. Then add the eggs and vanilla. Beat until light and fluffy. Add the flour mixture and blend just until combined. Do not over-mix. Shape dough into small balls and roll each ball into the cinnamon sugar topping. Place onto ungreased cookie sheets, 4 cm apart. Bake for 20 minutes. Immediately transfer cookies to a cool flat surface.

Scones Ingredients 500g flour 150g cold butter 4 teaspoonfuls baking powder 100g sugar A pinch of salt 2 eggs 1 cup cold milk Method Cut butter into flour, baking powder, salt and sugar until mixture resembles fine crumbs. In the middle, make a “hole” and stir in the eggs and the milk. Then, place the dough onto a lightly floured surface. Knead lightly and roll out 1.5 cm thick. Cut with floured cutter. Place on ungreased cookie sheets. Brush scones with beaten egg. Bake 10 to 15 minutes or until golden brown. Brush with milk if you want them to look pale. Immediately remove from cookie sheets.

Muffins Ingredients 1 cup milk ¼ cup vegetable oil ½ teaspoon vanilla 1 egg 2 cups all-purpose flour 1/3 cup sugar 3 teaspoons baking powder ½ teaspoon salt You can also add 1 cup fresh blueberries Method Beat milk, oil, vanilla and egg. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (the batter will be lumpy). Fold in blueberries if you wish. Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until golden brown.

TRUFFLES ( “Brigadeiros” - Brazilian recipe) Ingredients 1 can condensed milk 5 or 6 teaspoonfuls cocoa powder Method Put the ingredients in a pan and mix them thoroughly with a wooden spoon. Then place the pan over a low to medium heat and mix continuously until the mixture thickens and no longer sticks to the pan. Then pour the mixture into a greased plate and let it cool. Once it is cool, with buttered hands shape mixture into 1- inch balls. Roll balls in chocolate chips and place into small papercups.

Custard Ingredients 1 egg 4 tablespoons cornstarch (maizena) ½ cup sugar 2 cups milk 1 teaspoon vanilla essence 1 tablespoon butter Method 1.Sift the cornstarch into a pan, add the sugar and the egg and mix well. 2.Stir in the milk and cook on a double-boiler stirring all the time until it thickens. 3.Cook for 5 minutes. 4.Then add the vanilla essence and the butter. 5.Let it chill and it’s ready to use It’s ideal to use as a filling for cakes, pies, choux pastry, etc.