Monthly Archives: March 2016

vanilla cake - strawberry
delicious cake, with siropato vanilla and strawberry buttercream cake, perfect for birthday, for Mother's Day, the mayday etc.. It can be done with plain buttercream or covered with sugar paste, depending on your taste or occasion . From radicio.com.
5 stars rate, from 4 people

Preparation time: 50 minutes and the time for cooling | Cooking: 25 minutes | Total time: 1 hour 15 minutes and the time for cooling
Recipe for: 1 cake 22 from. about

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


Materials recipe for cake:
At room temperature butter: 250 g.
Ζάχαρη : 250 g.
Eggs: 5 large
Vanilla: 1 teaspoon extract or 2 vanillin
Flour: 250 g. (For every use)
Baking powder: 2 teaspoons
Salt: 1/2 teaspoon
Grated cumin: 1 teaspoon
Materials for the syrup recipe:
Water: 100 ml
Ζάχαρη : 100 g.
Vanilla: 1 teaspoon extract
Ingredients for the buttercream:
Butter: 250 g. (at room temperature)
tough margarine: 90 g. (at room temperature)
Strawberry jam: 5 tablespoons
Salt: 1/2 teaspoon
Icing sugar: 500 g.
Dust meringue: 12 g.
Milk: 66 ml (or liqueur or cream)
Food coloring: little red, gel or paste is not liquid (optional)

Directions:
For the syrup:
1. Put the sugar and water in a saucepan and put on fire. Stir to melt the sugar and leave to simmer for 1 minute. Remove from heat and allow to cool. When completely cool add vanilla and store in sealed jar until use.
For the cake:
1. Preheat oven to 180 degrees Celsius. Butter and Layer with waxed paper, the bottom and around, 2 tins of 22 from. Sift together the flour with the baking powder and salt. Keep them for later. Beat eggs slightly. Keep them for later.
2. Put together in the mixer bowl butter, sugar and vanilla and beat until they become soft and fluffy. Slowly, slowly add the eggs, , while beating on medium speed.
3. When the butter eggs together, lower the speed and add some - a little flour. Once absorbed, stop hitting.
4. Divide the dough into 2 tins you prepared (500 g. dough around each griddle). Straighten the surface, making it a little lower in the center of the cake (the cake is inflated above the middle, so if the dough is lower at the center, the cake will go straight). Bake in the preheated oven for 25 minutes.
6. Remove from the oven the cakes and wait 15 minutes to cool slightly. Then pierce with a toothpick cakes in many places. Brush, syrup cakes (syrup half to one and half to the other cake). When the cakes cool upside down and remove the waxed paper. When completely cool cover them up to use.
For the buttercream:
1. Put the butter and margarine in the mixer bowl and beat until fluffy well. Then partially add the caster sugar (sifted), the meringue powder, jam and milk. If you put a little red food coloring and enhance the color pink.
2. Beat for 5 minutes, fluffy well. If you do not use it immediately, cover the well to prevent dry.
For the assembly:
1. Put a platter one cake. Spread on the 1/4 the voutyrokremas. Carefully place over the second cake.
2. With the rest of buttercream around and cover the surface of the cake. With spatula straighten your best. If you want to decorate the cake with pastry or piping bag (as in photo) to cover it with sugar paste.

Prepared in 31 March 2016 by Luise

Mixture for spices roast chicken
Easy recipe for spice mixture, ideal for roast chicken in the oven or on a spit. From radicio.com.
5 stars rate, from 4 people

Preparation time: 10 minutes | Cooking: 1 hour 20 minutes | Total time: 1 hour 30 minutes
Recipe for: 2 large chickens

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


Ingredients for the spice mixture:
Salt: 1/2 tablespoon
Paprika: 2 teaspoons
Xero κρεμμύδι : 1 1/2 teaspoon
Xero garlic: 1 1/2 teaspoon
Xero Royal: 1/2 teaspoon
Dry savory: 1/2 teaspoon
Xero thyme: 1 1/2 teaspoon
Grated cumin: 1 teaspoon
Dust mustard: 1 teaspoon
Black pepper: 2 teaspoons
Ingredients for chicken:
whole chickens: 2 large
Mixture spice: 1 dose (a chicken will use half the amount)

Directions:
1. Preheat oven to 200 degrees Celsius. Place the rack in the middle position and the low position a pan (for collecting liquid that will fall during baking - best Pave with foil to clean it is easier to)
2. For the spice mixture, Put all ingredients in jar, close and shake vigorously to mix.
3. Add the chicken deep pan or large bowl and sprinkle around and into the abdomen with the mixture (if you bake a chicken, put the half mixture). Rub well with your hands, to stick as much as possible mixture of.
4. Put the chickens in the oven, on the rack, initially with the chest down. When browned on the top side, carefully, the flip somersault, with the breast upwards and browned on the other.
5. Bake chicken until ready (when they stop running liquid), about a half hour or less if small.
6. Leave 15 minutes to calm down before the cut. If you leave them in the oven, open the door to not soften the skin vapors.

Prepared in 27 March 2016 by Luise

Cake Ferrero Roses (Ferrero Rocher)
Tasty, original fluffy sponge cake with hazelnuts, praline buttercream and crunchy hazelnuts. From radicio.com.
4.5 stars rate, from 6 people

Preparation time: 50 minutes and the time for cooling | Cooking: 35 minutes | Total time: 1 hour 25 minutes and the time for cooling
Recipe for: 12 portions of about

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


Materials for the cake recipe:
Ζάχαρη : 100 g.
Eggs: 5 large
Grated hazelnuts: 200 g.
Flour: 50 g.
Cocoa: 25 g.
Baking powder: 1 tablespoon
Salt: 1/3 teaspoon
Ingredients for the buttercream:
Hazelnut praline: 250 g. (nutella or chocolate spread or another of your choice)
Butter: 150 g. (at room temperature)
Icing sugar: 300 g.
Materials recipe for decorating:
Rabelaisian hazelnuts: 100 g.
Ferrero: 6 - 8

Directions:
1. Preheat oven to 170 degrees Celsius. Grease a baking tray 22 from. and paves the bottom and round with waxed paper.
2. Mix together grated hazelnuts, flour, baking powder and salt. Hold it for later.
3. Beat eggs with sugar at high speed until they rise and turn white (tripling in size).
4. Stop beating and stirring gently, not to deflate the egg, adding the mixture of hazelnut. Once the mixture becomes homogeneous, stop shuffling.
5. Pour the mixture into the pan to prepare and cook in the preheated oven for 35 minutes. When the cake is cooked, Remove from the oven and let 10 minutes to cool slightly. The tilt grate, remove the wax paper and allow to cool completely.
6. Meanwhile prepare the buttercream: Place the praline, icing sugar and butter in mixer bowl and beat until light and fluffy.
7.When the cake has cooled completely, cut it horizontally into 2 discs. Spread on a disk 1/4 the voutyrokremas. On top put the second cake tray. With the rest of buttercream around and cover the surface of the cake. With asteroto piping bag to make rosettes surface. Around cover with chontrospasmena hazelnuts and top decorate with Ferrero.

Prepared in 17 March 2016 by Luise

Recipe woopie pies vanilla
gently, fluffy, chocolate cookies - cake with delicious buttercream filling - vanilla. From radicio.com.
5 stars rate, from 4 people

Preparation time: 40 minutes and the time for cooling | Cooking: 10 minutes | Total time: 50 minutes and the time for cooling
Recipe for: 15 - 18 (depending on the size)

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


Ingredients for biscuits:
Flour: 175 g. (For every use)
Cocoa: 100 g.
Baking powder: 1 teaspoon
Butter: 125 g. (at room temperature)
Ζάχαρη : 200 g.
Egg: 1 large
sour milk: 225 ml
Vanilla: 1 teaspoon extract or 2 vanillin
Materials recipe for the filling:
Butter: l100 g. (at room temperature)
Icing sugar: 220 g. (sifted)
Vanilla: 1 teaspoon extract or 2 vanillin

Directions:
1. Preheat oven to 180 degrees Celsius. Lay 2 baking pans with waxed paper.
2. Sift together the flour, cocoa and baking powder. Keep it aside.
3. In the mixer bowl beat butter with sugar until fluffy well. Add this and beat to incorporate. Add the buttermilk and vanilla.
4. Stir slowly - slowly the mixture of flour, stirring gently. When completely mixed, Cover the mixture and place 20 - 30 minutes in the refrigerator.
5. Put the mixture into a large pastry bag with round opening and pans to make you prepared, discs of dough, some distance between them. There will be total 30 - 36 discs.
6. Bake cookies in the preheated oven for 10 minutes. Remove from oven and carefully remove to rack to cool completely.
7. Meanwhile prepare the buttercream: Beat butter in mixer fluffy. Stirring add the caster sugar. Hit again for half a minute and add the vanilla. When incorporated vanilla, stop hitting.
8. When the cookies cool completely, Spread half (with a small spatula or piping bag confectionery) the buttercream. Cover with the other half biscuits.

Prepared in 5 March 2016 by Luise

Halloween Cake with sugar paste
A cake with Carnival appearance. Very fitting for the period of Carnival, and year-round birthdays, celebrations and every pleasant occasion. Here is purple - white version, but can be done in any color expresses your. From radicio.com.
5 stars rate, from 4 people

Preparation time: 1 hour 20 minutes | Cooking: 10 minutes | Total time: 1 hour 30 minutes
Recipe for: 18 portions of about

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


Ingredients:
Cake: 1 baked and cooled, 22 from. diameter and cut into 4 horizontal discs(in this cake was used peanut butter cake)
Buttercream or whipped chocolate ganache: 800 - 900 g. (in particular ganache chocolate used, as in cake with peanut butter)
Sugarpaste coating: 1 dose
Sugarpaste modeling: 1 dose
edible glue or water: just for sticking ornamental
Coloring: little, the colors you prefer
Icing sugar: just for opening the glaze
Cornflour: just for opening the glaze
Asimokoufeta: little decoration

Directions:
1. At least 1 day before, divide the sugar paste in modeling 2 or more parties (depending how many colors to use) and paint each piece in your favorite color. The knead well to make the color uniform. Hold each piece tightly in a bag until you use it do not dry.
2. Printing on paper and cut with scissors the pattern of the mask according to the following scheme (or another design of your choice)

3. Openings in sheet thickness 4 mm approximately on bench dusting with powdered cornstarch and the sugar paste modeling. Guided by the pattern and sharp knife, cut 2 masks. Carefully lift off the bench and or put them on a real plastic masks or folded paper towels, to get the right shape. Leave them to dry well (this will take at least 1 day). When the masks dry, to decorate with strips or strings of colored sugar paste if you want asimokoufeta, which stick or edible glue or with little water.

4. Prepare cake and buttercream according to the prescription you chose. Fill and cover the cake. Lay the surface as best you can and put at least half an hour in the fridge before you decorate.
5. Divide the sugar paste coating in 2 parts. The one (the 2/3 the glaze) the purple paint (or another color of your choice) and the other leave white. Open the purple sheet large enough to cover the entire cake. Carefully put on your cake with the Lay hands to cover the cake without making folds. Create excess.
6. Open sheet and white sugar paste and cut lozenges. Glue or water to stick around on the cake. To find how big should be the diamonds, Cut a wax paper strip, as wide as the height of the rhombus so far, as much the perimeter of the cake. Fold the strip, so many times, as many as the diamonds you want. Unfold and thus find the width of each rhombus, measuring between 2 patents.
7. On the cake you put on masks. To the mount to the desired position, Use little sugar paste to the base. Also from white sugar paste cut strips 1 from. about width. The wrap around a skewer and put them on the cake (in 15 - 30 minutes, the sugar paste will dry enough, remove straws). With the tip of a piping bag pastry cut small circles of white and purple sugar paste for confetti. The spreads on the cake.
Good luck and good Halloween!!!!!


Prepared in 2 March 2016 by Luise