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Aikuchi
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Cheesy French Pull-Apart Bread

INGREDIENTS
1 loaf whole wheat bread
500 grams low moisture mozzarella, cut into about twenty slices (or Tasty Miam suggests Emmental cheese)
200 grams grated white cheddar (or Tasty Miam suggests comte cheese)
Salt and pepper, to taste
A handful chopped parsley
3 tablespoons melted butter

PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. Cut the bread diagonally to form diamond shapes, making sure not to cut all the way down to the base of the bread.
3. Place the slices of mozzarella between cuts.
4. Cover with grated cheddar.
5. Sprinkle parsley and melted butter.
6. Add salt and pepper.
7. Bake for 15-20 minutes or until all the cheese is melted and the bread is lightly toasted..
8. Enjoy!
via: http://bzfd.it/2bqJJkT
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Strawberry Cream Puffs

INGREDIENTS

1 cup (125 g) flour
3.5 oz (100 ml) milk
3.5 oz (100 ml) water
2 tsp (10 g) sugar
1/2 tsp salt
5 1/2 tbsp (80g) unsalted butter
4 eggs
Filling
2 cups (480g) heavy cream
1⁄3 cup (40g) powdered sugar
1 tsp (5g) vanilla extract
Fresh strawberries, cut into slices

LET'S GET COOKING...

In a saucepan bring the milk, water, sugar, salt and butter to a boil.
Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous.
Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.
Transfer batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the batter using the wooden spoon or even a stand
mixer. It will result in a smooth, homogenous batter which still holds its shape.
Fit a pastry bag with a large 1⁄2 inch (1cm) round tip and pipe the dough into 1­ 1 1/2 inch (3­4 cm) circles on a parchment paper lined baking sheet.
Preheat oven to 350F (180C). Bake for 25­30 minutes until browned and puffed.
Prick each with a skewer to release steam and allow to cool on a wire rack.
In a large bowl whip the cream with an electric mixer until it forms stiff peaks. Add sugar and vanilla extract and mix to combine.
Split the cream puffs in half and fill them with cream mixture and strawberry slices. Dust with powdered sugar and serve.
via http://taste.md/1pmFzOj
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Safari Roll Cake

Ingredients

(leopard cake batter)
3 egg yolks
3 egg whites
35 g water
30 g vegetable oil
15 g sugar for the egg yolks
45 g sugar for the egg whites
65 g flour
1 tbsp dark cocoa powder
1 tbsp cocoa powder

(strawberry cream)
200 ml heavy cream
10 g strawberry powder
15 g sugar

(zebra cake batter)
4 egg whites
35 g water
30 g vegetable oil
15 g sugar for the egg yolks
45 g sugar for the egg whites
65 g flour
1 tbsp dark cocoa powder
1 tbsp cocoa powder

(whipped cream)
200 ml heavy cream
15 g sugar
(giraffe cake batter)
3 egg yolks
3 egg whites
35 g water
30 g vegetable oil
15 g sugar for the egg yolks
45 g sugar for the egg whites
65 g flour
10 g cocoa powder

(chocolate cream)
200 ml heavy cream
50 g chocolate
15 g sugar
rum
banana, sliced
kiwi, sliced
orange, sliced
blueberries


Let's get Cooking...

1.Make the cakes
2.Separate egg yolks from egg whites in two separate bowls. (no egg yolks for the zebra cake)
3.Add sugar, water and vegetable oil into the bowl with the egg yolk and mix well.
4.Sift in the flour and combine until batter is smooth.
5.In a separate bowl, beat the egg whites. Add in sugar in three batches, beating until stiff peaks form.
6.Pour in one large scoop of beaten egg whites to the egg yolk batter and mix until incorporated. Then add in the remaining egg whites in two batches, carefully folding it in.
7.(for the leopard cake)
8.Put about 2/3 of a ladleful of batter into two smaller bowls. Add in cocoa power in one and dark cocoa in the other and mix well.
9.(for the zebra cake)
10.Put about 1 ladleful of batter into a small bowl. Add in dark cocoa and mix well.
11.(for the giraffe cake)
12.Put about 1 ladleful of batter into a small bowl.
13.Mix in cocoa into the rest of the cake batter.
14.Additional preparations
15.A.Line jelly roll pans with parchment paper.
16.B. Whip cream until stiff peaks form. Set aside.
17.Put cake batter for the design elements into piping bags and pipe the designs onto cakes. Bake for 1 minute at 180 degrees C. (Repeat this process twice for the leopard cake)
18.Take out of the oven and pour in the main cake batter.
19.Bake for 12 minutes at 180 degrees C. Take out of the oven and set aside to cool.
20.Spread the whipped cream onto the cakes.
21.Arrange the fruits on top and roll rightly.
22.Refrigerate cakes for 4 hours.
23.Slice off the ends for a clean finish and enjoy.

viahttps://taste.md/2aKahtC
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Pull-Apart Spinach Pie

INGREDIENTS

12 ⅓ oz chopped cooked spinach
7 oz fresh ricotta, dismantled
2 eggs
3 ½ oz grated Parmesan cheese
Salt
Black pepper
Nutmeg
2 tablespoons breadcrumbs
Round sheets of pie dough

LET'S GET COOKING...

Mix spinach, ricotta, 1 egg, parmesan cheese, salt, pepper, nutmeg and breadcrumbs. Reserve.
Place one of the dough sheets onto a greased pan.
Place some filling in the center.
Place the rest of the filling around the edges.
Cover with another sheet. Removing all air from inside.
Tighten with the aid of a fork.
Cut the edges with the aid of scissors and turn the edges up.
Make a hole in the middle, brush with 1 beaten egg and bake in a preheated oven at 356 degrees for 30 minutes.
via https://taste.md/2arw2mb
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Blooming Baked Potato

INGREDIENTS
Servings: 2
1 russet potato
1 tablespoon parsley, chopped
2 garlic cloves, minced
3 tablespoons butter, melted
¼ teaspoon salt
Pinch of black pepper
2 tablespoons mozzarella cheese, shredded
1 tablespoon parmesan cheese, shredded

PREPARATION
1. Slice the top ¼ off the potato. Carefully cut a border ½ inch away from the skin making sure not to cut through the bottom of the potato.
2. Continue cutting smaller and smaller circles, never going through the bottom, until you have 3 circles about ½ inch inside one another.
3. Flip the potato over onto the flat side, and cut “petals” all around and all the way through, leaving an oval in the middle intact. It is important to cut through the potato so each layer can blossom once baked.
4. Bake for 30 minutes at 425°F/220°C.
5. In a medium bowl combine parsley, garlic, butter, salt, and pepper. Coat the potato and get as much as possible in between each layer.
6. Bake for another 30 minutes.
7. Add mozzarella and parmesan cheese on top and in between the nooks and crannies and bake for another 5 minutes or until cheese is light brown.
8. Pull apart each piece and enjoy!
via http://bzfd.it/2aT9SJd
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Mac 'n' Cheese Breadsticks

INGREDIENTS

1 frozen macaroni and cheese dinner
1 tube of premade pizza dough
Olive oil
Parmesan cheese
Italian seasoning

PREPARATION
1. Preheat oven to 400°F/200˚C.

2. Grease a foil-lined baking sheet with cooking spray.

3. Remove macaroni and cheese (still frozen) from the packaging. Using a sharp knife, carefully cut into 8 equal-sized sticks. 

4. Unroll pizza dough. Using a pizza cutter, cut into 8 strips. 

5. Working quickly, wrap each mac and cheese stick with pizza dough, making sure not to leave any parts uncovered, and place onto greased baking sheet. 

6. Brush each with olive oil, sprinkle with parmesan cheese and Italian seasoning

7. Bake in preheated oven for 18-20 minutes, or until dough is cooked and golden brown. 

8. Remove from oven, allow to cool slightly. 

9. Enjoy!
Recipe by Scott Loitsch
via http://bzfd.it/2ar75nD
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Cauliflower Tortillas

INGREDIENTS

1 head of cauliflower, broken into florets
2 eggs
2 tbsp. fresh cilantro, chopped
1/2 tsp. lime zest
1/2 tsp. paprika
1/4 tsp. sea salt
1/8 tsp. ground black pepper

LET'S GET COOKING...

Preheat oven to 400 degrees F.
Using a food processor, pulse the cauliflower until you get a texture similar to rice.
Lay out the "rice" evenly on a rimmed baking sheet lined with parchment paper and place into the oven. Roast for 20-25 minutes, tossing every so often, until cauliflower is tender. Remove from oven and allow to cool.
Reduce oven to 375 degrees F.
Place the tender cauliflower in a dish towel or cheesecloth and squeeze out as much excess water as you can.
Transfer the drained cauliflower to a medium mixing bowl. Add the eggs, cilantro, paprika, lime zest, sea salt, and pepper.
Separate the mixture into 6-7 balls of equal size, and spread each ball out on a parchment-lined baking sheet to make 6-7 small tortilla-sized circles. You will need to use two different baking sheets.
Bake for 8 to 10 minutes, then flip, and cook for an additional 5-7 minutes, until completely set.
via http://taste.md/2agP8IV
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