blueberry muffinf backery style

 

Ingredients:

 

2 eggs

130 grams Greek yoghurt

80 grams melted butter

50 grams  milk

1 tbsp lemon juice

200 grams all purose flour

200 grams sugar

¼ tsp baking sodaf

¼ tsp salt

150 grams blueberries

 

Method:

Preheat the oven to 220°C

 

Mix together the eggs, Geek yogurt, melted butter, lemon juice

 

Stir in the flour, sugar, baking soda and salt

 

Coat the blueberries with a little bit of flour before pouring  them into the batter

 

Spoon the batter into muffin liners

 

Bake at 220 °C 5 minutes then at 180°C for 20 minutes

 

Let them cool 10 minutes before transverring them to a wire rack to cool completely

I decorated my muffins with brown sugar and crumbels and put them in tulip muffin tin this gives them a more bakery style...

Have fun with baking and eating my friends 😘

 

 

cannoli

 

Ingredients

• 2 large free-range eggs
• 60 ml sweet wine , or Marsala
• olive oil
• 250 g plain flour , or Tipo 00 flour, plus extra for dusting
• 1 litre sunflower oil , for frying
  
• 200 g quality dark chocolate , (70%)
• 100 g toasted hazelnuts
• 600 g quality ricotta cheese
• 1 teaspoon vanilla bean paste
• 2 tablespoons runny honey
• 2 heaped teaspoons quality cocoa powder 

 

Method

In a large bowl, whip 1 egg with the sweet wine and 3 tablespoons of oil. Gradually add the flour (you may not need it all) until it comes together into a ball of dough. Knead for a few minutes, or until smooth and silky. Wrap in clingfilm and leave to rest for 1 hour.

Pour the sunflower oil into a large, sturdy pan on a medium-high heat, and leave it to get to 180ºC on a thermometer. Meanwhile, roll the dough into a large sausage about 4cm in diameter. Keeping the rest of the dough covered with a clean damp tea towel, slice off a ½cm-thick disc and roll into a ball, then flatten out on a flour-dusted surface to 2mm thick. Lightly dust your metal cannoli tubes with flour (or use lightly oiled dried cannelloni tubes), then wrap a circle of dough around each, sealing the edges with beaten egg. Working in batches, carefully lower into the hot oil for just 1 minute, to get lightly golden. Remove to a plate lined with kitchen paper to drain for 3 minutes, then squeeze the moulds and gently slide off the cannoli. Repeat until you’ve used up all the dough.

Melt the chocolate. Pound the hazelnuts in a pestle and mortar until fine. Drain the ricotta, then blitz in a food processor with the vanilla paste, honey, cocoa and until just smooth. Spoon into a piping bag with a star nozzle, and twist the bag to give tension, then pipe the filling into the cannoli. Drizzle with chocolate, sprinkle with nuts, and serve.

My Baklava...

Chocolate Balklava

These quantities refer to a Square baking pan with a length of 25 cm and a width of 35cm.

Ingredients:

Sugar syrup

300 ml water

300 g sugar

200 g honey

1 Cinnamonn stick

3 tbsp lemon juice

Filling

250 g hazelnuts

30 g cocoa

1 tsp cinnamon stick

1 pinch salt

50 g chocolate droplets (tender bitter chocolate)

Baklava

400 g Filo dough

250 g Butter

Preparation:

Sugar syrup

Mix the water with the sugar, honey and cinnamon stick in a saucepan and bring the syrup to the boil. Cook it for about 3-4 minutes until it flows down from the spoon like a thread. Add the lemon juice and allow the syrup to coolcompletely. Remove the cinnamon bar after about 5 minutes of drawing time.

Nut filling:
 Roughly grind the hazelnuts roughly and mix them with the cocoa, cinnamon, salt and chocolate droplets.

Layering baklava into the mould

Cut the dough leaves into the size of the frying pan. Melt the butter and grease the shape. Now put about half of the leaves, including  the dough blend, in the mould and pour some butter in between.

Spread the nut filling evenly over it and cover with the remaining dough leaves (with butter in between). But add some butter to the surface. The complete surface is the best with it. Cut the baklava now into 6 x 6 cm squares.  This is best done with a sharp, smooth knife. Bake the baklava in the preheated oven at 200 °C O/U for about 35 minutes, until the surface and bottom are nicely golden brown.

Pour over the baklava with the cold syrup immediately after baking and let it draw for at least 2 hours.

After the 2 hours simply leave to taste coffee or tea.