Quick Nut-Free “Peanut Butter” Cookies kid friendly

  

A great-tasting nut-free cookie for those who are allergic.

 

110 g butter softened

70 g tahini sesame seed paste

1 tbsp granulated sweetener  

1 eggs – medium

2 tsp vanilla extract

25 g coconut flour

1/4 tsp baking soda

In a mixing dish, combine the softened butter, tahini, and sweetener. For a few seconds, cream together till light and creamy.

Stir in the egg and vanilla extract till smooth.

Combine the coconut flour & baking soda in a mixing bowl. Allow to thicken while you prepare a baking pan with parchment paper.

Stir one more, then scoop big tablespoons of the mixture onto the baking paper. Every biscuit should have a smooth top.

Cook for ten minutes at 180°C/350°F, until it's brown.

Decorate with melted chocolate when it has cooled.

Taste and enjoy

Sun-Dried Tomato and Arugula Pizza

 

The key to this crispy pizza is giving the dough plenty of time to rise so it's pliant enough to stretch very thin. This is great for movie night when you want a quick dinner, or entertaining.

 

Dough

4 cups all-purpose flour, plus more for dusting

1 tablespoon sugar

1 teaspoon active dry yeast

1 1/4 cups warm water

3 tablespoons extra-virgin olive oil

1 teaspoon salt

 

Toppings

32 sun-dried tomato halves

4 garlic cloves, chopped

1/3 cup extra-virgin olive oil

1 pound fresh mozzarella, thinly sliced

Salt and freshly ground pepper

2 cups packed baby arugula

 

Mix the flour, sugar, and yeast in the bowl of a standing mixer equipped with the dough hook on medium speed. Mix half the warm water, the olive oil, and the salt on low speed, then add the remaining water and mix till a ball forms. Mix the dough for two minutes on low, Two minutes on medium, then Two minutes on low again. Move the dough to a lightly oiled basin, cover with plastic wrap, and let aside in a warm area for an hour and a half to double in size.

Place a pizza stone in the bottom of the oven and warm it to 500° for around forty-five minutes.

 

Press the dough down and place it on a floured surface to work on. Make a ball out of the dough. Cut the ball into eight pieces of similar size. Knead each piece into a ball before flattening it into disks. Wrapping the dough in plastic wrap and set it aside for twenty minutes.

In a small saucepan, cover the sun-dried tomatoes with water. Cover and allow to cook over low heat for five minutes at a time until it's very soft. The tomatoes should be drained and finely chopped. Process the chopped garlic and olive oil in a tiny food processor.

Flour a pizza peel generously. Roll out a disk of dough to an 8-inch circle, approximately 1/8 inch thick, with a rolling pin. Alternatively, extend and pull the disk into a 8-centimeter circular. Spread the round with the garlic purée and place it on the peel. Top with a eighth of the sun-dried tomatoes & one-eighth of the sliced cheese. Season with salt and pepper and drizzle with some of the garlic puree. Bake for four minutes per side on the hot stone, till the crust is crisp & the cheese is sizzling. Sprinkle with some baby arugula on top. Repeat with the rest of the dough & toppings.

Chinese chicken and sweet corn soup

  

The soup itself has various hidden components and techniques. It generates a lovely depth of flavor by beginning with a mirepoix onion, carrot, and celery. You're going to never cook a soup without the white pepper, which is another hidden ingredient.

 

1 tbsp olive oil

1 brown onion finely diced

1 stick celery finely diced

1 carrot finely diced

2 cloves of garlic minced

4cm ginger grated

1.5L Massel Chicken Style Liquid Stock

1 1/2 tsp white pepper

1 tbsp soy sauce

400g can of creamed corn

400g can sweet corn kernels or frozen corn

2 chicken breast fillets skin-off

tbs corn flour

2 tbsp water

2 eggs beaten

2 spring onion greens removed and set aside

Salt and pepper to taste

Sesame oil

 

In a pressure cooker, heat the oil. Fry the onion, carrot, and celery for three to four minutes, or until the onion is softened. Fry for a couple of minutes till the ginger and garlic are cooked through.

Mix in the stock, white pepper, soy sauce, creamed corn, and corn kernels completely. Then season with salt and pepper to taste, followed by the entire chicken fillets. Bring to a boil, then close the pressure cooker cover.

Cook for thirty-five minutes, then release the pressure when it is safe to do so and remove the cover. Shred the chicken fillets with two forks. Place aside. Make a slurry using the cornflour and water. Mix the slurry well into the soup. Increase the heat to brown/sear the soup until it reaches the desired consistency, then remove from the fire.

While the soup is still hot, gently swirl the soup to make ribbons with the beaten egg. Continue until the entire egg has been used.

Thinly slice spring onion leaves and add to soup. Return the chicken to the soup, give it a good swirl, and serve. Pour a small amount of sesame oil into each plate.

Fried Ice Cream Dessert

 

Fried ice cream is a delightful treat, but making individual portions may be time-consuming. The following recipe provides the same fantastic flavor in a simple and practical bar shape.

 

Ingredients

1/2 cup butter, cubed

2 cups crushed cornflakes

1-1/2 teaspoons ground cinnamon

3 tablespoons sugar

1-3/4 cups heavy whipping cream

1/4 cup evaporated milk

1/8 teaspoon salt

1 can (14 ounces) sweetened condensed milk

2 teaspoons vanilla extract

Honey, whipped cream and maraschino cherries

 

Melt butter in a large pan over medium heat. Cook and stir for 5 minutes, or until the cornflakes and cinnamon are golden brown. Remove from heat and whisk in the sugar. Allow to cool fully.

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In a big bowl, whisk together the cream, evaporated milk, and salt until the mixture thickens. Add condensed milk and vanilla extract gradually till thickened.

Half of the cornflakes should be sprinkled on the bottom of a greased 9-inch square baking pan. Spoon the creamy filling over the crust and top with the remaining cornflakes. Freeze overnight, covered. Make into bars. Serve it with honey, whipped cream, & cherries, as preferred.