Monthly Archives: September 2014

Chocolate muffins with banana

Chocolate muffins with banana
Chocolate muffins with banana Delicious chocolate muffins with banana. They made very quickly, They are fluffy and great tasting banana - chocolate. From
5 stars rate, from 5 Chefs

Preparation time: 15 minutes | Cooking: 18 minutes | Total time: 33 minutes
Recipe for: 16 muffin

Nutrition information per 1 muffin
Calories: 178 Calories | Fat: 10 g.

Ripe bananas: 2 moderate
Vanilla: 1 teaspoon extract or 2 vanillin
Eggs: 1 large
Sunflower: 1/2 mug (125 ml)
Milk: 1/3 cup
Ζάχαρη : 2/3 cup
Brunette sugar: 1 tablespoon
Dust cocoa: 2 tablespoons
Salt: 1/2 teaspoon
Cookery soda: 1 and 1/8 teaspoon
Flour: 1 and 2/3 cup
Cut small pieces chocolate: 50 g. (or chocolate drops)

1. Preheat oven to 190 degrees. Put papers Chesia in pan for muffins.
2. Peel bananas and mash well with a fork. Add vanilla and mix with a fork. Add the egg and stir to mix and this. Then add the oil and milk. stir again. Finally add the sugars and xanaanakatefete.
3. Stir the mixture Cocoa (sifted) and trowel the fold into the mixture, until completely incorporated. Add the salt and baking soda and finally the flour, stirring gently, until incorporated.
4. Divide the dough into ramekins you prepared, filling them until 2/3 (out 16 mediocre muffins). Sprinkle with chopped (or drops) chocolate and bake in the preheated oven for 18 minutes. Take them out and leave them after 5 minutes to settle into the ramekins, taking them on a rack to cool.

Prepared in 27 September 2014 by Luise

Mexican soup with chicken and lime

Mexican soup with chicken and lime
Mexican soup with chicken and lime Easy, quick soup kitchen Mexico, with chicken, corn, tomato and lime. From
4 stars rate, from 3 Chefs

Preparation time: 15 minutes | Cooking: 30 minutes | Total time: 45 minutes
Recipe for: 4 servings

Nutrition information per 1 portion
Calories: 195 Calories | Fat: 4 g.

Oil: 1 tablespoon (olive oil or other vegetable oil)
Chopped κρεμμύδι : 1 large
Chopped garlic: 2 cloves
chicken broth: 3 mugs (750 ml)
peeled, seeded and sliced ​​cubes Roma tomatoes: 3 moderate
Chopped green chili: 2 moderate (if you find chalapenos)
spores corn: 1 mug
Cumin: 1/2 teaspoon
chopped steak chicken: 250 g. about
Chopped cilantro (or parsley): 3 tablespoons
Juice lime: by 1 lime
Salt, pepper: as you like

1. Heat oil in a saucepan and add the onion and garlic. Cook over medium heat, stirring occasionally until tender onion, per 8 minutes.
2. Add tomatoes and cumin and cook for another minute or so. Add the chicken, broth, the corn, the peppers and simmer for 20 minutes.
3. Add the cilantro (or parsley) and lime juice and remove from fire. Salt and pepper.
4. Serve the soup very hot tortillas with grilled or toasted bread.

Prepared in 23 September 2014 by Luise


Britl – toffee pistachio

Britl - toffee pistachio
Britl - toffee pistachio Delicious crispy bites with caramel and butter peanuts. Really wonderful and addictive! From
5 stars rate, from 4 Chefs

Preparation time: 5 minutes and the time for cooling | Cooking: 40 minutes | Total time: 45 minutes and time to cool
Recipe for: 50 modest pieces

Nutrition information per 100 g.
Calories: 152 Calories | Fat: 4 g.

Ζάχαρη : 600 g.
Glucose syrup: 400 g.
Water: 240 ml
uncooked, unsalted peanuts: 250 g.
Butter: 30 g.
Cookery soda: 10 g.
Salt: 6 g.

1. Place on a flat surface of a silicone baking sheet 30 X 60 from. or 2 30 X 40. The lubricated lightly.
2. In pot holds about 4 lt, put the sugar, glucose and water. Put on the fire and stir until the sugar melts. Cover with the lid until it begins to boil the mixture (To watch then why can swell and spill).
3. When a boil, remove the lid and continue cooking until the temperature reaches 115 degrees Celsius. Add the peanuts and continue cooking until the mixture reaches 146 degrees.
4. Download the mixture from heat and add butter. Stir to melt and then add the baking soda and salt.
5. Stir well the mixture and pour the mixture into silicone sheets you prepared. With the spatula as you spread the mixture and let it cool completely.
6. Bucking the britl into pieces and store it in a bowl.

Prepared in 13 September 2014 by Luise