Pancakes

Ingredients:

2 eggs
1 tbsp of sugar
1 tbsp of olive oil
200 gr of flour
3 tsp of yeast
1/2 tsp of fine salt


Procedure:

In a large bowl, beat the eggs and add a tablespoon of sugar and another of oil.
Aside, mix the 200 grs of sugar with 3 teaspoons of baking powder and the 1/2 teaspoon of salt.
Strain the flour and mix well with the eggs to make a paste.
Heat a pan and pour some of the batter (to taste, the more you pour, the bigger the pancake will be)
When the dough has a few bubbles, flip the pancake and let it cook to taste.

Thanks to Danailys Comas for this recipe

Lebanese Custard

Ingredients:

1 L of milk
1/2 cream
2 gr of cornstarch
3 gr of sugar
1 gr of syrup
1/2 of orange blossom water

Procedure:

Boil the cream and milk

Add the cornstarch

Remove from stove

Finally, pour the sugar and the orange blossom water over the custard

 

Thanks to Kassem Mahomoud Mohsen for this recipe

Rancho Canario

Ingredients:

1/2 kg of chickpeas
1/4 lb of beef
1/4 lb of chicken
100 g of thick noodles
1/2 kg of potatoes
1 head of garlic
1 onion
1 tomato
2 springs of parsley
1 teaspoon of paprika
1 cup of oil
1 cup of white wine
Saffron
Thyme
Bay leaf
Salt
Water

Procedure:

Leave the chickpeas to soak overnight to soften.
The next day, wash and place in a pot with the meat and two liters of water to boil. Let it cook for at least an hour and have
unopened.
Meanwhile, make a frying mixture with the oil, onion, garlic and tomatoes, adding the paprika.
Once the chickpeas and meat are cooked, add fried sliced potatoes, salt, saffron, thyme, bay leaf and white wine, leaving the fire about ten minutes.
Finally, when the potatoes are almost cooked, the noodles are added and allowed another five minutes.

Thanks to Sergio Alvarez for this recipe.

Coffee cookie cake

Ingredients:

1 can of condensed milk
1 can of cream
1 chocolate tablet
3 packets of cookies
Coffee
3/4 cups of water

Procedure:
To make the liquid chocolate boil the 3/4 of water at medium heat and add the chocolate tablet. Let it cool. Beat the cream and add the condensed milk.
Prepare the coffee.
Layering:
First layer: Place a layer of the liquid chocolate we just made at the bottom of the container.
Second layer: A layer of dry cookies.

Third layer: A layer of the cream we previously mixed with the condensed milk.
Fourth layer: Another layer of cookies, this time have the cookies soaked in coffee.
Fifth layer: Chocolate again.
Sixth layer: Dry cookies once more. And so on until you finish.
Have the last layer be of chocolate.

Leave in fridge and is ready to be served!

Thanks to Yesymy Silva for this recipe.

Leche Asada

Ingredients:

• 6 Eggs
• 2 lemon peels
• Half a cinnamon stick
• 1 L of milk
• 4 spoons of sugar

Procedure:
Place in a bowl the eggs, the milk and the sugar.
Mix all these ingredients well.
Add the cinnamon and the lemon crusts mixing all the ingredients.
Pour the mixture in a tray and then place in the oven.
Preheat it to 250º and leave the mixture for about 35 minutes.

Ropa Vieja

Ingredients:

500 g of chickpeas
1 kg of Potatoes
500 g of Pork or Beef meat
500 g of chicken meat
1 glass of wine
2 tomatoes
1 onion
1 pepper
3 cloves of garlic
Thyme
Laurel
Saffron
Parsley
Black Pepper
Paprika
Salt

Procedure:

Leave the beans to soak the night before.
When preparing the chickpeas, place a pot of water on the stove and when it boils, add the chickpeas, meat and some salt.
When the ingredients are tender, drain them in broth, meat and then we start to crumble it.
Prepare a frying mixture with the onion, tomatoes, peppers, add a paste with 2 garlics, 3 black peppers, a bit of Paprika, Saffron and Salt.
Fry everything with little oil, when almost finished add a glass of wine, chopped parsley, thyme, bay leaf, the chickpeas and meat, leaving this to heat about 15 minutes.
Finally fry the potatoes into cubes and add it to the Ropa Vieja before serving.

Thanks to Jorge Garza for this recipe.

Scones (English Biscuits)

Scones are round shaped rolls, popular in the cuisine of the United Kingdom, its origin is Scottish. They can be round, triangular and square and are accompanied by almost anything (jam, honey, cream cheese, butter, whipped cream, berries, etc) and are often eaten at breakfast or in the afternoon with tea.

Ingredients:

For the scones:
2 cups self-rising flour
1/2 cup milk
1/2 cup water
1 tbsp. sugar
1 pinch of salt
40 g salted butter
1/4 cup wheat bran
1/4 cup ground flax seed

For the chocolate glaze:
1/2 cup powdered sugar
1 tbsp. Natural cocoa powder
1 tbsp. butter (smooth consistency but not melted)
2 tbsp hot milk

Procedure:
For the Scones:
Sift flour into a large bowl and add sugar, salt, bran and flax seed.
Add the butter to the flour and integrate with the fingertips to form a nearly sandy texture.
Add milk and water to the flour and mix until well blended.
Place dough on a floured surface and knead a few more minutes.
A roller stretching the dough leaving at least 2 cm thick.
With a round cutter, cut scones.
Place the scones on a baking sheet with parchment paper, silicone oven or greased and floured pan,
brush with a little milk.
Bake for 12 minutes at 220 º C (The oven must be preheated).
Remove from oven and let cool on a rack.

For the glaze:
Mix all ingredients until well blended.
Glaze the scones and baked and serve.

Tips:
No scones knead or add too much flour in the kneading step, as this will be subtracted softness to them.
If you prefer not to make comprehensive, do not add wheat bran and flax seed .. the recipe will work equally.

Thanks to Sonia Molina for this recipe.

Polish Royal Mazurek

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 8 servings Royal Mazurek

Ingredients:
• 6 ounces (1 1/2 sticks) butter
• 4 tablespoons sugar
• 2 ounces (6 tablespoons) of ground blanched almonds
• 1/2 teaspoon of grated lemon zest
• 2 1/2 cups of all-purpose flour
• 2 large hard-cooked egg yolks, sieved
• 1 large raw egg yolk
• Pinch of salt
• Pinch of cinnamon
• 6 ounces of apricot preserves
• 6 ounces of raspberry or cherry preserves
• Confectioners' sugar

Procedure:
1. Cream together the butter and sugar with an electric mixer until light and fluffy.

2. By hand, stir in almonds, zest, flour, making sure to measure flour correctly, and hard-cooked egg yolks.

3. Add raw egg yolk, salt and cinnamon, and mix into a smooth dough. This entire process, from step 1, can be done in a food processor, if you prefer.

4. Place dough in plastic wrap and refrigerate for at least 30 minutes.

5. Heat oven to 375 degrees. Cut off 1/3 dough and return, wrapped, to the refrigerator. Roll out 2/3 dough and place on an 8-inch-by-11-inch tart pan with a removal bottom or a small sheet pan. Pierce or "dock" the dough with the tines of a fork. Using pastry brush, egg wash (1 beaten egg with 1 teaspoon water) dough.

6. Roll remaining 1/3 dough and cut into 1/4-inch strips. Arrange strips lattice-style over dough. Brush lattice strips with egg wash. Bake for 20-30 mimutes, or until light golden brown and crisp.

7. Allow to cool completely. Place pastry on a serving plate and spoon fruit preserves alternately into the open spaces of the lattice work. Sprinkle lightly with confectioners' sugar.

Thanks to Krystyna Jedlecka for this recipe.