WINE SALT!!! You heard us. 🍷 🧂. For his #FNHotList hot tip, @franconorhal is turning wine into SALT! Get the recipe with the link in @foodnetwork’s bio!
Matcha & pistachio cake 🍃 Ingredients: – 3 eggs – 200 g of flour – 1/2 cup of olive oil – 3/4 cup of matcha coconut milk – 100 g of pulverized pistachios – 200 g of sugar – 1 teaspoon of vanilla – 1 teaspoon of baking powder – 1/4 teaspoon of baking soda – 2 tablespoons of matcha powder – Pinch of salt **For the frosting:** – 160 g of softened butter – 2 cups of powdered sugar – 200 g of cold cream cheese **For the swirl:** – 1/3 cup of coconut milk – 2 teaspoons of matcha powder *Procedure:* 1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). 2. In a bowl, beat eggs, sugar, oil, vanilla, and then incorporate the matcha coconut milk. 3. In another bowl, mix the dry ingredients: flour, pulverized pistachios, baking powder, salt, and baking soda. Mix well. 4. Add the dry ingredients to the wet ingredients and mix with a whisk until incorporated. 5. Transfer the mix to a greased cake mold. 6. Bake for 35-40 minutes or until a skewer or knife comes out clean. It’s recommended to check it after 30 minutes. 7. While the cake is baking, make the frosting: beat the butter until fluffy, gradually adding the powdered sugar. 8. Add the cold cream cheese in cubes little by little while continuing to beat until it’s incorporated. 9. To the frosting, add a little bit of the mix and blend it with the matcha powder and matcha coconut milk. Refrigerate. 10. Remove the cake and let it cool for a few minutes before unmolding. Wait until the cake is cold to decorate.
Lemon 🍋 meringue cake. A delight inspired by my summer trip to capri, with white chocolate and coconut. On top, a delicious meringue (gluten free) Ingredients: Cake: 1 cup of butter 1 cup of chopped white chocolate 4 table spoons of coconut flakes 5 eggs 3/4 cups of sugar (3/4 cup) Zest of 3 lemons 1/4 cup lemon juice 1.5 cups of almond flour 1 tsp baking powder Pinch of salt Italian Meringue: 4 egg whites 1 tsp of lime juice 3/4 cup sugar 1/2cup water Procedure: 1. Melt the butter with chopped white chocolate and combine, add coconut flakes. 2. Separate the yolks and whites of 5 eggs 3. In a bowl, beat sugar and egg yolks until slightly fluffy, and the mixture turns pale yellow. 4. Add lemon zest, lemon juice. Mix well 5. Add almond flour, baking powder, the melted white chocolate mixture and a pinch of salt. Beat for a few seconds, just until incorporated 6. Pour the mixture in a bowl for the oven 7. Bake in a preheated oven at 350F for 25-30 minutes. 8. While it’s in the oven, make the meringue: 9.In another bowl, beat the egg whites until soft peaks form 9. In a pot melt the water and sugar until creating a syrup with soft bubbles consistency, remove from the heat and incorporate the syrup slowly into the eggs whites while beating at high speed 10. Pour the mixture on top of your cake batter 11. Take the cake out of the oven, reduce the temperature to 160 degrees Celsius, and spread the meringue on top. Bake for another 30-35 minutes. 12. Remove from the oven and let it cool before unmolding.
My favorite soup in the winter is butternut squash, here is my quick version of it! Ingredients: 1 butternut squash Rosemary or thyme 2 carrots, diced 1 head of garlic Olive oil Salt and pepper 1 tbsp butter 1/2 chopped onion 1/4 tsp turmeric powder 1 tsp peperoncini 1 tsp pumpkin cinnamon 3 cups chicken or veggie broth 1 tbsp butter at the end Procedure: 1. On a baking sheet, place the halved butternut squash (remove seeds), carrots, rosemary, and garlic. 2. Cut the top of the garlic head to expose the cloves, add olive oil, and wrap in aluminum foil. 3. Drizzle olive oil, salt, and pepper over all the vegetables and bake at 350 degrees F for 45 minutes. 4. Once out of the oven, peel the squash skin or scoop out the pulp with a spoon. 5. In a pot, melt butter, sauté onion. Add turmeric, cinnamon, peperoncini, sauté for a few minutes. Add squash, carrots, squeeze in roasted garlic, season with salt and pepper. Cover with chicken broth, then using an immersion blender, blend until smooth, or blend in batches in a regular blender. 6. Bring the soup to a boil, reduce heat, and simmer for 15 minutes 7. Decorate the soup with olive oil, and Parmesan cheese
Salted Caramel Mocha Cake Ingredients: For the Cake: 1 3/4 cups flour 2 cups sugar 3/4 cups cocoa powder 3/4 coconut oil 2 eggs Teaspoon baking powder Teaspoon baking soda For the Caramel: 1/2 cup butter 1 1/2 cups brown sugar 3/4 cup coconut cream Salt Vanilla extract For the Mocha Frosting: 1 cup butter 1 cup powdered sugar 1/2 cup cocoa powder 1/3 cup espresso powder 1 cup cream cheese Vanilla extract Pecan nuts for decoration Instructions: 1. Bake the Cake. Preheat your oven at 350 F and prepare your cake pan 2. Combine your dry cake ingredients, then add wet ingredients and mix until you have a smooth batter 3. Pour the batter into the pans and bake for 25 minutes or until a skewer inserted into the centers comes out clean and allow the cake to cool 4. Caramel Frosting Melt butter in a saucepan, add brown sugar, cream, and bring to a boil, stirring until the sugar dissolves 5. Add salt and vanilla and simmer until you get a semi thick consistency Use this frosting to top of the cake 6. Mocha Filling Cream butter in a mixer, then gradually add powdered sugar, cocoa powder and cream cheese. Add the coffee powder and vanilla and beat until light and fluffy. Use between all layers of the cake
Levain cookies 🍪 Ingredients: – 227 grams of cold butter, cubed – 1 cup of brown sugar – 1/2 cup of white sugar – 2 eggs – 1 1/3 cups of cake flour – 4 tb spoons of corn starch – 1 1/2 cups of all-purpose flour – 1 teaspoon of baking soda – 1/2 teaspoon of salt – 1 1/2 cups of semi-sweet chocolate chips – 1/2 cup of finely chopped semi-sweet chocolate – 2 cups of chopped pecans or your favorite nuts Procedure: 1. Toast the nuts in a pan or bake them at 180 degrees Celsius for 5 minutes. Then chop them. 2. Add the cold butter to the mixer with the paddle attachment, along with brown sugar and white sugar, cream together for 4 minutes. 3. Add the eggs one by one, waiting for each to incorporate before adding the next. Beat at medium speed. 4. Reduce the mixer speed and gradually add both flours, as well as baking soda, salt, and the extra teaspoon of cornstarch. 5. Add the chopped chocolate, chocolate chips, and pistachios to the mixer. Mix at low speed for a few seconds only until incorporated. 6. Form 8 large dough balls. Each one weighs 170 grams. Do not shape them too much; the idea is for them to look bulky 7. Place them on a baking sheet and refrigerate for 30min – 1 hour Once ready to bake: preheat the oven to 400F. If you don’t have a large baking sheet, do it in batches. These cookies DO NOT spread, but they should have space between them. Bake for 12 minutes. The outside should look golden but still slightly soft inside. Let them rest for 10 minutes. The cookie should settle. They remain crispy on the outside but gooey on the inside. If you don’t like them gooey, bake for 20 minutes at 375F
Ingredients: 1/2 cup almond butter 2/3 cup sugar 1/2 cup virgin coconut oil gently warmed to liquefy 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon Diamond Crystal kosher salt 1/2 teaspoon baking soda 1/4 teaspoon ground cardamom 2 large eggs 1.5 cup mashed RIPE bananas 1/2 cup plain whole milk Greek yogurt 1 teaspoon vanilla extract Preparation Preheat Oven at 375F 1. Mash The Bananas 2. Mix half of the coconut oil with the almond butter 3. Beat the eggs and the sugar until fluffy, incorporate the bananas, almond butter, coconut oil and yoghurt 4. Mix The Dry Ingredients and fold the wet Ingredients Bake for 35/40min Enjoy! 🍌
Blue jeans, white shirt 🌞
Blue jeans, white shirt 🌞
Venezia 🤍
Venezia 🤍
Venezia 🤍
Risk is always better than regret, step boldly into the unknown ✨
Good attitude and adaptability in the face of challenges As an entrepreneur you are constantly turning ideas into viable businesses but rocky roads are part of the walk. Keep moving forward with a smile, it will make the journey better #entrepreneur #mindset
Good attitude and adaptability in the face of challenges As an entrepreneur you are constantly turning ideas into viable businesses but rocky roads are part of the walk. Keep moving forward with a smile, it will make the journey better #entrepreneur #mindset
