Monthly Archives: November 2013

peanut butter cookies

peanut butter cookies
peanut butter cookies Easily, delicious, emfanisima, original cookies will thrill young and old. From
4.0 stars rate, from 5 Chefs

Preparation time: 30 minutes | Cooking: 15 minutes | Total time: 45 minutes
Recipe for: 30 cookies

Nutrition information per 1 biscuit
Calories: 100 Calories | Fat: 5 g.

White crystalline sugar: 1/2 mug and a little extra for garnish
Brunette sugar: 1/2 mug
Peanut butter: 115 g.
Butter or margarine: 115 g. (at room temperature)
Eggs: 1 large
Flour: 1 1/3 cup
Soda: 3/4 teaspoon
Baking: 1/2 teaspoon
Salt: 1/4 teaspoon

1. Preheat oven to 190 degrees. Lay 2 pans with baking parchment.
2. Mix the flour with the baking, baking soda and salt. Keep it aside.
3. Beat on medium speed sugars, peanut butter, butter and egg. Add slowly, the mixture with the flour.
4. shape into balls, about 3 from. diameter and place in baking dish, spaced.
5. Dip a fork in the extra sugar and press each ball on its surface crosswise, To cross designs. (each time the dip in sugar)
6. Bake the cookies for 10 minutes in a preheated oven, lightly browned. Take them out and let 5 minutes in the pan. Then pull a rack to cool and store in an airtight vessel. If you want to close it in plastic bags and store in freezer until 3 months.

Prepared in 27 November 2013 by Luise

Chocolate muffin

Chocolate muffin
Chocolate muffin Delicious, easily, fluffy, chocolate muffin. Will thrill young and old! From
4.5 stars rate, from 4 Chefs

Preparation time: 20 minutes | Cooking: 25 minutes | Total time: 45 minutes
Recipe for: 24 mediocre muffins

Nutrition information per 1 muffin
Calories: 160 Calories | Fat: 7 g.

Flour: 2 mugs
Soda: 1 1/4 teaspoon
Salt: 1/4 teaspoon
Baking powder: 1 teaspoon
Hot water: 1 mug
Cocoa: 2/3 cup
soft margarine: 3/4 cup
Ζάχαρη : 1 1/2 mug
Eggs: 2 large
Vanilla: 1 teaspoon extract or 2 vanillin

1. Preheat oven to 190 degrees. prepare 2 tins with 12 places muffin each and put baking tins in their cases.
2. Mingle the flour with the baking soda, salt and baking. Keep it aside.
3. Sift cocoa and add to hot water. Stir well to dissolve the cocoa. The hold and that aside.
4. Beat with mixer the margarine for half a minute on high speed. Add the sugar, gradually, continuing hitting. Add eggs one by one and finally the vanilla.
5. alternately add the flour and cocoa, mixing on low speed of mixer.
6. Divide the mixture into molds for muffins and bake in the preheated oven for 25 minutes. Remove from the oven, let 5 minutes in the pan and remove the muffins a rack to cool.

Prepared in 17 November 2013 by Luise


Coleslaw with apple and yogurt

Coleslaw with apple and yogurt
Coleslaw with apple and yogurt Effortless, delicious, cool and fairly light coleslaw with apple and yogurt. From
5.0 stars rate, from 6 Chefs

Preparation time: 15 minutes | Cooking: 1 minutes | Total time: 16 minutes
Recipe for: 6 servings

Nutrition information per 1 portion
Calories: 116 Calories | Fat: 6 g.

White cabbage: 600 g. about, without thick stems
Grated garlic: 1 clove
Green apple: 1 large
Yogurt: 1 mug
Mayonnaise: 3 tablespoons
Salt, white pepper: as you like
White vinegar: 1 teaspoon
parsley: 3 - 4 twigs

1. Chop cabbage and parsley and place in salad bowl. Cut slices of apple, the peel, remove the seeds and cut into chunks. You put it in salad bowl and.
2. Mix the yogurt with the mayonnaise, garlic (better to remove the germ in the middle), vinegar, salt and pepper. Try if you need any additional salt or pepper or vinegar.
3. Pour over the salad with the sauce, stir well, Cover and refrigerate for half an hour to mix the flavors.

Prepared in 14 November 2013 by Luise

Homemade lemon jelly

Homemade lemon jelly
Homemade lemon jelly Lovely homemade jelly with fresh lemon juice. Fat and all vitamins of lemon.
5.0 stars rate, from 3 Chefs

Preparation time: 10 minutes and the time to freeze | Cooking: 5 minutes | Total time: 15 minutes and time to freeze
Recipe for: 6 servings

Nutrition information per 1 portion
Calories: 134 Calories | Fat: 0 g.

Ζάχαρη : 1 mug
Dust gelatine: 2 sachets
Water: 2 1/2 mugs
freshly squeezed lemon juice: 2/3 cup (165 ml of)
Lemon zest: by 1 lemon

1. Stir in a saucepan the sugar to gelatin. Add the water and the zest and put the fire. Then stir until gelatin dyalithei and sugar (the mixture should not boil, only warm)
2. Remove from heat and add the lemon juice. Stir. Pour the mixture into 1 tpsn form 1200 about or ml 6 tins of 200 ml, since p-ask the switch from fine strainer to remove the zest.
3. Place the molds in the refrigerator 8 - 10 hours. To the xeformarete, the dip of a few seconds in hot water and turn it upside down on a platter. If desired garnish with lemon slices and balm and serve.

Prepared in 11 November 2013 by Luise

Roast duck with balsamic vinegar

Roast duck with balsamic vinegar
Roast duck with balsamic vinegar Delicious, roast duck with orange and balsamic, ideal for festive, but any rich table!
5.0 stars rate, from 4 Chefs

Preparation time: 25 minutes | Cooking: 2 hours 15 minutes | Total time: 2 hours 40 minutes
Recipe for: 8 servings

Nutrition information per 1 portion
Calories: 580 Calories | Fat: 50 g.

Duck: 1 throughout, 2 kilos
Oranges: 2 large and 1 extra for garnish
Onion: 1 large, best red
Cinnamon: 1 wood
Balsamic vinegar: 3/4 cup
Salt, pepper: as you like

1. Peel the onion and cut washers. Wash the oranges and one of them cut the washers.
2. Season the duck well abdomen and outside. Put the duck belly, the onion rings, the orange slices and cinnamon. With a sharp knife, carve the duck breasts crosswise, so, only the skin to cut, not the meat underneath. (this helps the fat will come out during cooking and make the skin crisp)
3. Place the duck in a small pan (It is quite squashed for not evaporate liquids that will take - We will use them for sauce) and bake at 190 degrees.
4. Wring the juice from the second orange and put on fire and boil to evaporate half. Put the balsamic vinegar in another pot and boil it and, stay half. Allow to cool and mix.
5. When the duck has reached approximately 2 hours in the oven, to remove and pour the broth into the pan pot. The brush brave the orange mixture - balsamic you prepared. To put it back in the oven and 10 minutes and remove the brush again. To put it back in the oven.
6. Dispose of the pan juices fat and put the pan into the fire, concentrated broth. When you think it has thickened enough downloading it from the fire.
7. Remove the duck from the oven, the transfer to platter (you decorate with orange third) if left to spend slightly balsamic with brush. Serve duck broth separately.

Prepared in 3 November 2013 by Luise