Beer - Batter Crepes (CREPES SUZETTE)

Ingredients

• 250 gr flour
• 3 eggs
• 400 ml  milk
• 150 ml beer
• 5 Tbs oil
• 1 packet vanilla sugar
• a pinch of salt
• butter for the pan

Directions

1. In a bowl whisk eggs
2. Add milk and oil whisking slowly
3. Scatter flour, vanilla sugar and salt over the mixture. Whisk until smooth . (You can put all the ingredients into the Magimix and  get a smooth batter, too)
4. Add beer. Mix well
5. Cover the bowl. Let the batter rest for some hours or overnight in the refrigerator
6. When you take off the batter from the refrigerator, stir it well with a ladle
7. In a small nonstick skillet melt a little butter
8. With the ladle pour the quantity of about 1/3 C into the pan
9. As you pour in the batter, move the pan in a circular motion, tipping it to distribute the batter evenly.  (Rotate the pan to form a thin crepe)
10. Cook the crepe until golden brown on the bottom
11. Return and cook the other side, too
12. Repeat with the remaining batter
13. Cover the crepes with a towel or with aluminum foil to keep warm 

SAUCE SUZETTE

Ingredients

• 2 oranges, juice 
• 2 oranges, rind
• 2 Tbs sugar
• 1 package vanilla sugar
• 1 Tbs orange liqueur (Grand Marnier)
• 20 gr butter

Directions

1. Melt butter in a small skillet
2. Add sugar and stir until dissolved
3. Add rind and juice, bring to simmer
4. Turn heat to low. Add liqueur
5. Serve the crepes with the sauce

Walnut Cake

Ingredients

• 2 eggs
• 3/4 C sugar
• 1 C flour
• 100 gr butter (room temperature)
• 4 Tbs milk
• 1 package vanilla sugar
• 1/2 package Baking powder
• 1/2 C walnuts, chopped
• 1 Small apple, chopped into small chunks or 50 gr chocolate chips

Directions

1. Grease a tube pan
2. In a mixing bowl, beat egg whites
3. Whisk together butter and sugar
4. Add egg yolks
5. Add flour and baking powder, milk, vanilla sugar
6. Fold in walnuts and chocolate or apple
7. Fold in egg whites
8. Pour the mixture into the greased pan
9. Bake in 180 C preheated oven for about 45 minutes

Almond Cookies

Ingredients

• 250 gr almonds, sliced thinly
• 1/4 C sugar
• 2 egg whites
• (optional) 50 gr chocolate chips

Directions

1. Beat with a fork egg whites with sugar
2. Add almonds and (optional) chocolate chips
3. Pour a tablespoon of the mixture into oiled muffin cups. With the back of the spoon form a very thin layer of almonds
4. Instead of muffin cups you can line a baking pan with baking paper. Pour a tablespoon of mixture over the baking pan with 2 cm distance from each other
5. Bake in 180 C preheated oven for 10 - 15 minutes
6. Once the cookies are cool, store in airtight container

Almond Cake

Ingredients

• 200 gr almonds, ground
• 1 Tbs matzo meal mixed with 1 tsp baking powder
• 5 eggs
• 3/4 C sugar
• 1 Tbs cognac (optional)
• Syrup = 1 C sugar + 1 C water

Directions

1. Line a 26 cm spring form pan with baking paper
2. In the mixing bowl, beat well eggs with sugar until light and fluffy.
3. At very low speed add gradually, almonds and matzo meal with BP.
4. Scrape batter into prepared pan. Smooth surface.
5. Bake the cake in 180 C preheated oven for about 45 minutes.
6. Cool completely the cake.
7. Remove the base of the cake.
8. Remove the baking paper.
9. Place the cake onto a serving plate.
10. Prepare a syrup with 1 C sugar, 1 C water
11. Pour hot syrup over cool cake.

CHOCOLATE FROSTING

Ingredients

• 100 gr dark chocolate
• 2 eggs (whites and yolks separated)
• 1 Tbs sugar
• 50 gr margarine

Directions

1. Melt chocolate and margarine in micro wave
2. Beat egg whites with sugar
3. Mix egg yolks with melted chocolate mixture
4. Fold egg whites into chocolate mixture.
5. Spread frosting over the cake.

Su Muhallebisi (Milk- Water Pudding)

Ingredients

• 1 1/2 C milk
• 1 1/2 C water
• 1/4 C sugar
• 1 package vanilla sugar
• 1/2 C corn flour
• 2 tsp rose water

For topping:(any one of the 4 options)

1. Rose water and sprinkle powder sugar over
2. Raspberries syrup with rose water and garnish with fresh strawberry slices
3. Honey and garnish with coconut, cinnamon and topped with roasted pine nuts 
4. Fresh passion fruit (maracuja)

Directions

1. Place milk, 1/2 C water and sugar into a saucepan. Bring to the boil.
2. Dilute corn flour in 1 C water.
3. Pour into hot milk, whisking.
4. Stir constantly over medium heat until it thickens. Add vanilla sugar and rose water, stir .
5. Rinse with water small individual bowls, and pour the mixture in while bowls are still wet.
6. Let it cool, then put the bowls in the refrigerator.
7. Before serving return bowls onto individual dessert plates.
8. Garnish. with one of the topping options

                                        

Biscochos ( Cookies)

Ingredients

• 2 eggs
• 1 C sugar
• 1 C oil
• 1/2 C orange juice
• zest of orange
• 1 package baking powder
• 1 package vanilla sugar
• 700 gr flour  or  600 gr flour and 100 gr almonds, blanched, finely grind

Directions

1. Mix eggs, sugar, orange juice and oil in mixing bowl.
2. Add flour (optional) almonds , baking powder and vanilla. Knead the dough in the machine for 5-10 minutes into a medium dough.Dough should be smooth and elastic.
3. Place the dough in a large oiled and floured bowl, cover with plastic wrap. Let it rest for about 8-10 hours in the refrigerator.
4. Shape the cookies as thin sticks or rings.
5. If you have a meat grinder, pass the dough through meat grinder fitted with a special cookies accessory. It is also possible to use a pastry bag or cookie press.
6. Line 2-3 baking trays with baking paper.
7. Arrange the cookies on the baking tray.
8. Bake in 190 C preheated oven for about 10 minutes, or until golden brown.
9. Store in airtight container.

Pears Poached On Red Wine

Ingredients

• 6 pears, peeled and cored
• 1 bottle red wine
• 1/2 C sugar
• 2 clou de girofle ( clove )
• a pinch of cinnamon
• 1 package vanilla sugar
• 1/2 lemon juice
• lemon or orange zest

Directions

1. Apart pears bring to a boil all the ingredients.
2. When  mixture starts to boil, lower heat and add pears.
3. Cook  pears for about 20 minutes turning them once or twice.
4. They have to be almost firm tender, but not too tender.
5. Remove pears and let them cool.
6. Slice them as seen in the picture.
7. Boil  liquid until half of the quantity is evaporated.
8. Pour the sauce over the pears.
9. Serve as a dessert or as accompaniment to Chicken Liver Pate.
10. Note: You can replace red wine by white wine if you wish.

Choux a la Creme (Cream Puffs)

Ingredients for pate a choux (pastry dough):

• 100 ml water
• 50 gr butter
• 100 gr flour
• 3 or 4 eggs (depending the size)
• a pinch of salt

Ingredients for filling : (Creme patissiere)

• 1/2 C sugar
• 1/2 C flour
• 2 eggs
• 1/2 Lt milk
• 1 pack. vanilla sugar
• 1 tsp Grand Marnier (orange liqueur)

Ingredients for topping : (Caramel)

• 1 C sugar

Directions for pate a choux (pastry dough):

1. Put water, butter and salt in a saucepan. Bring to boil.
2. When butter has completely melted. Remove from heat.
3. Add flour. Stir rapidly with a wooden spoon until smooth.
4. Return to heat. Continue stirring until dough doesn't stick to the bottom and is dry.
5. Remove from heat. Add eggs one at a time - stirring well with a wooden spoon or (mix with  a hand mixer). Wait until each egg is completely incorporated before adding the next one.
6. Dough has to become very smooth.
7. With a teaspoon or with a pastry bag drop the batter in form of small balls. Place them evenly on oven tray covered with baking paper.
8. Place a container with 1 C water on the bottom of the oven. This will create a steamy atmosphere which helps pastry to rise better.
9. Bake on 200 C preheated oven without opening the oven. If you open the oven, they could collapse.
10. Bake for about 25-30 minutes, until golden brown.
11. Let them cool.

Directions for filling: (Creme patissiere)

1. In a saucepan heat milk over medium heat..
2. In a small bowl whisk eggs with sugar.You can use hand mixer .
3. Add flour, mix well.
4. When milk starts to boil remove from heat.
5. Pour the egg mixture to hot milk stirring quickly with a whisk or with a hand mixer.
6. Return the saucepan to medium low heat. Stir continuously and cook until almost thick.
7. Add vanilla sugar and Grand Marnier. Stir well.
8. Transfer to a bowl. Let cool.
9. Cover with plastic wrap.

Directions for topping: (Caramel)

1. Pour sugar in a small pan and heat in medium high heat.
2. Shake the pot from time to time, from side to side. But don't stir!
3. When sugar has dissolved and you have a golden caramel, remove the pan from heat.

Directions to Serve

1. Cut each puff one third of the way down from the top with a sharp knife.
2. Fill the inside with creme patissiere. Use a teaspoon.
3. Stick the top back.
4. Cover the puffs with hot caramel .
5. Arrange them in a serving dish.

Orange Cookies

Ingredients

• 120 gr butter, room temperature
• 1/3 C oil
• 1 1/4 C sugar
• 2 eggs (1 egg white is for topping )
• 1 package baking powder
• 1 package vanilla sugar
• 1/3 C orange juice
• 5 C flour

Topping

• 2 oranges, zest only
• 4 Tbs sugar
• 1 egg white

Directions

1. In a  large bowl beat butter and sugar until creamy. You can use electric mixer on medium speed.
2. Stir in eggs, oil, orange juice and vanilla sugar.
3. Reduce the mixer speed to low. Slowly add flour with baking powder.
4. Mix until just combined. Don't over mix.
5. Form a ball of dough. Lightly flour work surface or spread a baking paper over working surface.
6. Roll the dough to make a long sausage shape of about  4 cm diameter.( or 3 small sausages)
7. Put in the refrigerator for 1 1/2 hours or until firm.
8. Slice it into thin discs.
9. Place the cookies on oven tray covered with baking paper.
10. Mix well the topping ingredients. Brush or spread this mixture evenly over the cookies.
11. Bake on 180 C preheated oven for about 15 - 20 minutes or until pale golden brown.
12. Store in airtight container.

Directions for 2 colored cookies

1. Divide dough into 2 equal parts.
2. Add 2 Tbs cacao powder to 1/2 of the dough. Mix well.
3. Cover each dough with plastic wrap. Place in the refrigerator.
4. Roll each dough separately. Give them a rectangle shape.
5. Lay the rectangles one on top of the other.
6. Roll the dough like a cigar.
7. Return to the refrigerator for about an hour.
8. Slice it about 1/2 cm thick.
9. (Optional) Brush the cookies with topping ingredients.
10. Bake on 180 C oven.
11. Store in airtight container.

Chocolate Cream

Ingredients

• 1 Lt. milk
• 3 Tbs cornflour
• 125 gr creme fraiche
• 4 Tbs cacao
• 1/2 C sugar
• 1 package vanilla sugar
• 20 gr butter
• 100 gr dark chocolate
• (optional) petit beure  biscuit or lady fingers or any other cookie

Directions

1. Melt  cornflour with 1 C milk
2. Put 3/4 Lt. milk, cream, cacao and sugar in a saucepan. Bring to a boil.
3. Turn heat off. Add the cornflour mixture.
4. Return to medium heat. Stir continuously until thick.
5. Turn heat off. Add chocolate, butter and vanilla sugar. Stir well.
6. Prepare 6-8 small bowls side by side.
7. (optional) Put a biscuit at the bottom of each bowl
8. Pour the creme  equally in the bowls.
9. Put the bowls in the refrigerator.
10. (optional) Before serving sprinkle ground walnuts or almonds or coconut on top..

Muhallebi

Ingredients

• 1 Lt. milk
• 1/2 C+ 1Tbs flour
• 1/2 C sugar
• 2 package vanilla sugar
• 40 gr butter
• (optional) cinnamon, crushed nuts, coconut, fruit and jelly.....for topping

Directions

1. Melt butter in a saucepan, in low heat.
2. Add flour, stir with a wooden spoon.
3. Add slowly milk, stirring or whisking.
4. Add sugar. Continue to cook, whisking or stirring continuously.
5. When it gets thick, turn off  heat.
6. Add vanilla sugar.
7. Let it cool a little.
8. Pour it into a blender and blend it for about 5 minutes. 
9. Pour into individual bowls. Refrigerate the muhallebies.
10. Garnish with one of the topping options

Topping  (any one of the toppings indicated below)

1. Cinnamon
2. Ground walnuts
3. Coconut
4. Fruit and jelly
5. Passion fruit
6. 100 gr dark chocolate melted in 100 mg creme fraiche and topped with ground Chinese pecan nuts

Gateau Salam ( Mosaic cake )

Ingredients

• 350 gr petit-beurre biscuit, broken into pieces
• 3/4 C milk
• 3 Tbs cacao
• 100 gr dark chocolate
• 50 gr butter
• 1/3 C sugar ( If you like sweeter you can add 1/2 C sugar)
• 1 package vanilla sugar
• 1/2 C almonds and walnuts cut to small pieces and roasted (optional)
• 1-2 Tbs candied orange or lemon peels cut to small pieces (optional)

Directions

1. Heat milk in a small saucepan. Add  butter, chocolate, cacao and sugar.
2. Cook on low heat, stirring well until butter and chocolate melt.
3. Let  the mixture cool.
4. Break biscuits into small pieces in a large bowl.
5. Add the chocolate mixture, the roasted almonds and walnuts.
6. Put the mixture over a large piece of plastic or cellophane.
7. Wrap with the plastic. Squeeze from all the sides. Give the form of a big salami.
8. Put it in freezer. Serve cold.