Strudel

1 etto di farina-1 cucchiaio di olio-un pizzico di sale più l'acqua(gasata e ghiacciata)necessaria ad un impasto morbido.Puoi ovviamente raddoppiare o triplicare le dosi a seconda di quanti strudel vuoi fare;la quantità che ti ho indicato è per uno strudel.

Metti la farina sul tagliere,fai la solita fontana e versaci olio,sale ed acqua.Impasta energicamente e a lungo,deve venire una pasta soda ma elastica..Ungila di olio,avvolgila in domopack e mettila per circa un'ora al caldo.Intanto in una terrina capiente metti:1 etto scarso di uvetta sultanina,2 manciate di pinoli,2 cucchiai di vino bianco,6-7 etti di mele(io uso le renette)tagliate a fettine sottili,2-3 cucchiai di zucchero.Io non metto cannella perchè a casa mia non piace,ma ce ne andrebbe un bel pizzicotto.Mescola tutto molto dolcemente e lascia in infusione finchè è passato il tempo di riposa della pasta.A questo punto stendila su un burazzo infarinato,prima col mattarello,poi mettendo le mani sotto la pasta e tirandola piano piano per assotigliarla il più possibile,senza romperla,dovrebbe diventare trasparente e,se l'hai lavorata con sufficiente energia,non ti creerà problemi(dopo un pò di pratica...)Ungi la pasta tirata sottile con burro o olio e cospargila di pan grattato rosolato nel burro(io rosolo il pane nel burro e poi spalmo il contenuto del padellino con un pennello)lasciando libera la parte superiore della pasta,che spennello con solo olio.Versa sulla sfoglia il ripieno senza la parte liquida e arrotola aiutandomi col burazzo,col quale ti aiuterai anche per adagiare lo strudel nella teglia da forno coperta di carta forno.Io non metto nulla all'esterno.Inforna per circa 35-40 minuti a 180 non ventilato e quando lo ritiri cospargilo di zucchero a velo.

Chocolate Bars

Ingredients

300 g dates (or mixed dried fruit such as apricots, figs and prunes)
1 cup (150g) raw or toasted almonds
1 cup (110g) oats
1/2 cup (100g) dark chocolate chips 
1/2 cup (60g) flax seed meal
1/2 cup (70g) cocoa powder 
2-3 tablespoons honey
2 tablespoons organic peanut butter (you can use any brand you like but make sure it has no hydrogenated oils)

Line a 8.5 by 8.5 inch square pan with a piece of parchment paper so that the paper hangs over the long edges (you can use any other size square pan you may have). Set aside.

In a food processor, with the metal blade, add almonds and pulse until coarse bread crumbs have formed. Add dark chocolate chips and flax seed meal and pulse until finely chopped. Place this mixture in a bowl and set aside.

Place dates, honey, peanut butter and cocoa powder into the food processor and pulse until mixture is finely chopped and it comes together nicely. Add previous almond mixture into the food processor and pulse for a few seconds until everything come together.

Press the mixture evenly over the pan and fold excess parchment over the bars. Place a plate to cover the bars, like in the picture, and refrigerate for at least 2 hours.

Transfer the mixture to a cutting board and cut as desired. I keep my bars wrapped in wax paper in the fridge. Unrefrigerated bars are good for about a day or two.

Lemon Drizzle Cake

Ingredients

225g unsalted butter , softened

225g caster sugar

4 eggs

finely grated zest 1 lemon

225g self-raising flour

For the drizzle:

juice 11⁄2 lemon

85g caster sugar

eat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Muffins di Cristina per Bettina

Ingredients

1 1/2 cups ail-purpose flour 314 Cup white Sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable 1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour 1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Preheat oven to 200 degrees C. Grease muffin cups or Iine with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.

Place vegetable oil into a 1 cup -measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping:

Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.

Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done,

Hot Chocolate Cupcakes

Ingredients:

130g Plain flour

1 tsp baking powder

120 ml hot water

40g cocoa powder

115g butter

150g caster sugar

1 large egg

For topping:

Whipped cream

Mini marshmallows

Method:

Mix together hot water and sifted cocoa powder.

When powder has dissolved, with an electric whisk, beat in butter and sugar. Then add the egg.

Sift in remaining dry ingredients.

Mix together until well blended.

Spoon into cupcake cases and bake for 12-15 mins on 200oC.

When cupcakes come out the oven, leave for a minute, then place mini marshmallows on top.

When cupcakes have cooled completely have fun squirting whipped cream on top for a real indulgence!

Enjoy with a cup of tea… or even a hot chocolate!

Bolo de Laranja - Portuguese Orange Cake

Ingredientes:

2 laranjas pequenas ou 1 grande

4 ovos

1 chávena de óleo de girassol

2 chávenas de açúcar

2 chávenas de farinha

1 colher de sobremesa de fermento

Cobertura:

• 1/2 xícara (chá) de água
• 1 xícara (chá) de açúcar
• 1 tablete de chocolate meio amargo picado
• 3 colheres (sopa) de manteiga

Preparação:

No liquidificador coloque os ovos, a laranja cortada em 4 e retirados os topos, o óleo e o açúcar.

Misture durante uns minutos. Num recipiente coloque a farinha e o fermento. Junte o preparado do liquidificador àfarinha. Unte um forma de buraco com margarina e farinha. Coloque aí o preparado ...e leve ao forno a 180ºdurante 45 minutos. Faça o teste do palito e, se estiver cozido, desenforme e decore a gosto.

Ponha no liquidificador o chocolate e a manteiga. Batendo na velocidade baixa despeje, a calda quente, em fio. Bata até ficar uma mistura lisa. Deixe amornar e, com uma faca, cubra o bolo.

Ingredients:

2 small oranges or 1 big

4 eggs

1 cup of vegetable oil

2 cups sugar

2 cups flour

1 tbsp baking powder

Put the oranges cut in four in the mixer with the eggs, sugar and oil. Mix for a few minutes until the oranges are well chopped. Add the rest of the ingredients and mix again. Bake in a preheated oven at 180C for 45 min

Chinese Pork Fillet With Noodles

Ingredients

3 tbs dark soy sauce

2 tbs Schwartz Perfect Shake Chinese 5 Spice Special Blend

2 tbs sesame oil

2 tbs honey

Zest and juice of 1 orange

450g (1lb) pork fillet

1 tbs oil

1 courgette, cut into batons

2 carrots, cut into batons

½ bunch spring onions, sliced lengthways

275g (10oz) noodles, cooked according to pack instructions

Soy sauce to serve

Method

1. Blend the soy sauce, Perfect Shake Chinese 5 Spice Special Blend, sesame oil, honey, orange zest and juice together in a large bowl. Add the pork fillet and coat evenly in the marinade. Cover and leave to marinade for 30 minutes, or for best results overnight in the refrigerator.

2. Stir fry starting with the pork and adding all the other ingredients