Category Archives: Personal Recipes

Gingerbread ice cream cookie dough

The cookie dough strikes back!

Just in case it was not clear in the blog first recipe, I love cookie dough. The principle is the same, but now we are moving to the north of Europe, well known for their spicy cookies.

gingerbread cookie

This time I’ve used an orange-chocolate ice cream, delicious. If you want to use a different kind of ice cream, feel free to do it. I’d suggest you a spicy flavour, such as cardamom, cinnamon or ginger.

Ingredients

  • 120g butter
  • 300g flour
  • 80g brown sugar
  • 70g honey
  • 1 egg
  • Ground hazelnuts
  • ½ tsp baking soda
  • Salt
  • ½ tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp ground clove

ice cream gingerbread

Method

  • Whisk the egg and the melted butter until the mixture gets soft and foamy.
  • Add the sugar, the honey and all the spices and keep whisking.
  • Pour the flour, baking soda, baking powder and a pinch of salt and mix everything with a spoon or your hands. The dough has to look soft and smooth.
  • Make a dough ball (I made 8 balls in total with this amount of dough), put it in a single-portion tray and press it with your hands to spread it over all the surface and bake it in the oven 180 °C/360 °F.
  • Dress the cookie with the ice cream and a sprinkle of ground salted hazelnuts.

Tips

If you want to use the same recipe for some simple cookies, do not add the baking powder.

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Pumpkin Spice Latte Gnocchi

Does it ever happen to you to taste something and guess how it would be in a different form?
I suppose most of you have had at least once the famous Misoprostol no script pumpkin spice latte. I tasted it just two weeks ago, and the result of that experience is this recipe that to be honest has been kind of a surprise.

Let’s go straight to the point and make some http://pribuss.com/usf-phellan-hall-2345-golden-gate/ oven-baked coffee flavoured gnocchi  with a spiced pumpkin cream and  stringy where can i buy zovirax acyclovir 5 cream mozzarella cheese crust.

Pumpkin Spice Latte Gnocchi
Pumpkin Spice Latte Gnocchi

The idea in my opinion is very simple; I tried to keep the flavour as close as possible to the original. The recipe could still be improved, but I must admit that as a starting point it was pretty remarkable; I suppose it could be great with some more “spiciness” like some hot chilli.

Ingredients

  • 800g potatoes
  • 400g squash (butternut or pumplkin)
  • 300g dried mozzarella
  • 2 shots of espresso coffee
  • 2 tbsp cinnamon
  • Grated hard cheese (preferably parmesan cheese)
  • ½ cup milk
  • Salt
  • Pepper
  • Plain flour

Method

Gnocchi

  • Steam the potatoes for 45 minutes, until they are completely cooked and soft.
  • Smash them in a large bowl, pour the coffee, and mix them until they have a uniform colour.
  • Add the flour. Keep mixing and adding flour as long as the potatoes absorb it; stop when the mixture is compact and smooth. If it starts crumbling, add just a bit of water to fix it. There is no fixed proportion; for example I used about 200g of flour.
  • On a floured surface, roll the dough with your hands and make a ½ inch wide tube. Cut the tube into pieces 1 inch long.
  • Roll each piece on the tines of a fork by pressing it softly with your thumb.
  • Make them rest on a floured canvas for about an hour.

Sauce

  • Cook the squash in a pan with the milk and the cinnamon for about half an hour, adding some water when it gets dry.
  • Once the squash is soft, blend it and adjust with salt and pepper according to your taste.

Composition

  • Boil in hot water the gnocchi until they float, drain them and place them in a casserole.
  • Mix the gnocchi with the pumpkin sauce and cover them with some diced mozzarella and the grated cheese.
  • Put the casserole in preheated oven at 200°C/390°F grill option for about 5 minutes, until the top is golden.

 

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Peanut Chocolate Cookie with Ice Cream

This recipe comes from my experience working in a Pizza Hut restaurant, I suppose you know the amazing chocolate cookie dough in their menu.

I tried to improve the recipe adding some ground peanuts in the dough and more peanuts on top of the ice cream you can eat with the cookie while it is still hot.

ice-cream cookie
The cookie once ready

The best thing of this dough is that you can freeze it and take it out of the freezer a couple of hours before cooking it.

Ingredients

  • 180g plain flour
  • 150g brown sugar
  • 100g butter
  • 100g chopped peanuts
  • 100g chocolate chips
  • 40g dark chocolate
  • 20g chopped peanuts extra
  • 1 egg
  • 1 tbsp peanut butter
  • 1 tsp baking soda
  • 1 tsp baking powder

Method

  • In a large bowl, mix together with a whisk the melted butter, the egg and the peanut butter until the mixture is creamy and soft.
  • Add the sugar and keep stirring until the sugar becomes part of the mixture (it will not melt).
  • Pour the flour, the baking soda and the baking powder into the mixture and start mixing it with a wooden spoon. The final result should be a smooth dough that has absorbed all the flour.
  • Add 100g of peanuts and the chocolate chips and work the dough with your hands.
  • Put the dough in a small baking tray and let it cook for 15/20 minutes at 200°C/390°F.

The topping

  • Microwave 40g of dark chocolate at medium-high power for 20 secs with about 1 tbsp of water. Take it out of the microwave and stir it with a spoon, repeating the process if the chocolate is not completely melted. Remember to add some more water in case it looks too dry.
  • In a hot pan, roast the peanuts for about 1 min; they have to release their oil. Once they are roasted, add 2 pinches of salt, mix and remove them from the stove.

Ice-cream cookie

Final Dessert

  • You can serve the cookie inside the tray if you want; add the ice cream on top of it, the melted chocolate and the peanuts.

Enjoy your cookie and let me know, with a comment, if you like it.

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My Own Personal Caesar Salad

The first time I tried Caesar Salad was when I moved to England and truly fell in love with the idea of such a seasoned and rich dish. Italians tend to keep their salad minimal: cream dressing is quite unusual and meat in a salad can hardly be found.

The salad I prepared for you is not a proper Caesar Salad. I took inspiration from the original recipe and developed my personal variation on the theme.

Caesar Salad
My own Caesar Salad Once Ready

Ingredients

 400g of mixed salad
200g of chicken
200g of halloumi
100g of bacon
80g of spring onions
200g of stale bread
150g of low fat yoghurt
1 ripe avocado
3 tsp of Dijon mustard
400g of mixed salad
200g of chicken
200g of halloumi
100g of bacon
80g of spring onions
200g of stale bread
150g of low fat yoghurt
1 ripe avocado
3 tsp of Dijon mustard
Marjoram
Salt
Pepper
Olive oil
Paprika
Coriander
Lime or lemon juice

Method

This recipe is really simple, it’s all about mixing the ingredients and cooking a few of them.

  • Shred the chicken and let it cook in a pan with just some drops of oil, enough to prevent it from sticking. It doesn’t need any seasoning.
  •  Grill the bacon and the halloumi since they need to release their liquids and they taste great once grilled.
  • Dice the bread, drizzle it with the marjoram and the oil, then put it in the oven at 200°C for about 5 minutes to obtain some crispy croutons.
    Cut the spring onion lengthways into thin slices. Dice the avocado and sprinkle it with some drops of lime juice or otherwise it will turn brown (ewww)

    Caesar Salad Close up
    A closer look

    Dressing

    Mix together the yoghurt, the mustard, the paprika, the coriander, the pepper, the salt and a tablespoon of oil.
    Now you just have to assemble the plate. I usually make a layer of salad and then I cover it with the rest of the ingredients and the dressing sauce. As simple as tasty.

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