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Recipes

Notes

Most recipes here aren't actually mine, it's just what I like.

cafedelites.com has lots of great recipes

Washing raw meat under running water is a great way to splash bacteria everywhere.

When using convection mode(hot air) instead of conduction when using the oven, subtract 15°C and 25% time.

1L of granulated sugar = 845.35g

1L of flour = 540g

Actual food

  • Salt
  • Pepper
  • 500g spaghetti or pasta of your own preference
  • Boatload of root parsley leaves
  • Half a lemon
  • Olive oil
  • 6-8 decently sized garlic cloves
  • Chili flakes
  • Shredded parmesan (optional)

pasta-aglio-e-olio.jpg Based on Babish

Ingredients

  • Salt
  • Pepper
  • 500g spaghetti or pasta of your own preference
  • Boatload of root parsley leaves
  • Half a lemon
  • Olive oil
  • 6-8 decently sized garlic cloves
  • Chili flakes
  • Shredded parmesan (optional)

Directions

  1. Put heavily salted water for pasta in a large pot to boil.
  2. Peel the garlic and slice it into thin pieces.
  3. Remove all or at least the bigger stems from the parsley, cut very finely.
  4. Wait for pasta to be done or nearly done. You will need a bit of the cooking water for later.
  5. Pour a bunch of olive oil into a frying pan, set it to medium heat
  6. Once the pan is shimmering, add the sliced garlic. When it starts going brown, remove the pan from heat.
  7. Add the chili flakes. Let the garlic cook until golden brown(on residual heat)
  8. Pour in a bit of water you saved from the pasta.
  9. Put the parsley in and mix. Squeeze half a lemon onto it. Salt and pepper to taste and give it a final stir.
  10. Optionally serve with shredded parmesan.

Chicken Tikka Masala

Based on Cafedelites

Ingredients for Marinade

  • 800g chicken breast cut into bite-sized pieces
  • 130g plain yogurt
  • 1.5 tablespoons minced garlic
  • 1 tablespoon ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili (or 0.5 teaspoon ground red chili powder)
  • 1 teaspoon of salt

Ingredients for Sauce

  • 2 tablespoons of vegetable/canola oil
  • 2 tablespoons butter
  • 2 small onions (or 1 large onion) finely diced
  • 1.5 tablespoons garlic finely grated
  • 1 tablespoon ginger finely grated
  • 1.5 teaspoons garam masala
  • 1.5 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 400g tomato puree (tomato sauce/Passata)
  • 1 teaspoon Kashmiri chili (optional for colour and flavour)
  • 1 teaspoon ground red chili powder (adjust to your taste preference)
  • 1 teaspoon salt
  • 300ml of heavy or thickened cream (use evaporated milk for lower calories)
  • 1 teaspoon brown sugar
  • 60ml of water if needed
  • 4 tablespoons Fresh cilantro(coriander) to garnish

Directions

  1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).

  2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)

  3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.

  4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.

  5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

  6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.

  7. Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!

Baked salmon with potatoes

baked_salmon.jpg Ingredients

  • 500g salmon fillet
  • A bunch of potatoes
  • Leek
  • 5 garlic cloves
  • Lemon
  • Butter
  • Onion
  • Salt
  • Pepper

Tools

  • Glass form
  • Big pot (for potatoes)

Directions

  1. Put whole unpeeled potatoes in a pot and add 2 teaspoons salt, put it on max heat until water boils and them keep it on medium heat.
  2. Butter up the glass form and put the salmon pieces in it, scales of the fillet on the bottom
  3. Salt and pepper the salmon
  4. Add 5 whole garlic cloves to the form
  5. Add 2 teaspoons of lemon juice
  6. Slice the lemon up and add a slices on top of the meat
  7. Onion #TODO
  8. Leek #TODO
  9. Put slices of butter in between the meat so they don't get stuck together. About 2 tablespoons.
  10. Put aluminum foil over the glass form and bake on 200°C for 20 minutes
  11. Your potatoes should be done when the fish is done, enjoy.

Firecracker salmon

Based on Cafedelites

Ingredients

  • 750g salmon fillets
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 1 tablespoon olive oil
  • 1 tablespoons low sodium low soy sauce
  • 2 tablespoons Heinz chili sauce (substitute with Buffalo sauce or hot sauce to suit your heat preference)
  • 1 teaspoon brown sugar (or brown sugar substitute) -- OPTIONAL
  • pinch of crushed red chili flakes
  • 1-2 teaspoons sriracha (adjust to suit your heat preference)
  • 4 skin off salmon fillets
  • Salt and pepper to season
  • 1/2 teaspoon paprika (mild, smoky or spicy)
  • 1/4 cup chives chopped

Directions

  1. In a shallow bowl, whisk together the minced garlic, minced ginger, olive oil, soy sauce, chili sauce, brown sugar, red chili flakes and sriracha to combine.
  2. Season salmon with salt, pepper and paprika. Add salmon fillets to the marinade, turning each to evenly coat in the sauce.
  3. Cover with plastic wrap and let marinate in the refrigerator for 2 hours or overnight (if time allows).
  4. Preheat oven to 370°F (190°C). Heat an oven proof skillet over medium heat with a small drizzle of oil.
  5. Sear salmon for 2-3 minutes on both sides, undisturbed, to get nice crust. (You may need to sear in batches depending on the size of your skillet.)
  6. Transfer to plate and repeat with remaining salmon.
  7. Return all salmon fillets to the skillet. Alternatively, transfer to baking dish.
  8. Bake for 8-10 minutes, or until cooked to your liking.
  9. Serve warm with chopped chives.

Zucchini pasta with ham

squash_ham_pasta.jpg Ingredients

  • Cooking oil
  • 500g pasta, preferably farfalle
  • 300g ham
  • A zucchini (squash)
  • Two onions
  • Pepper
  • Chili powder (optional)

Directions

  1. Make the pasta (pot+water+salt)
  2. Cut onion into little cubes, cut ham into small pieces, cut zucchini into little pieces
  3. Fry onion on high heat until near golden on any cooking oil in a pan
  4. Add all the ham, add a bit of pepper (and chili if you want all over the pan
  5. When the ham is ready, add the zucchini and cook for 3~ more minutes
  6. Done. Optionally you can sprinkle Parmesan cheese on top

Pasta Carbonara

Ingredients

  • 500g pasta, preferably tagliatelle
  • 225g bacon, diced
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons chili
  • 4 tbsp all-purpose flour
  • 0.65l milk
  • 2 eggs
  • 70g grated Canadian Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 2 tsp salt
  • 1.5 tsp freshly ground black pepper

Directions

  1. Place bacon pieces in a deep skillet or wide saucepan. Cook until crisp. Remove bacon from pan but keep the leftover fat in.
  2. Add onion, garlic and chili. Cook 2 to 3 min until tender. Stir in flour. Cook 2 to 3 min longer. Whisk milk in. Bring to a boil. Reduce heat. Simmer 5 min.
  3. If sauce seems too thin, add another tablespoon of flour. If too thick, add more milk.
  4. Beat eggs together lightly. Whisk into sauce with cheese and parsley. Cook 2 min. Add salt and pepper.
  5. Add bacon to sauce. Sprinkle with additional freshly ground black pepper.
  6. Serve pasta and sauce in separate pans.

Pasta with chicken breast and mushrooms

mushroompasta.jpg

Ingredients

  • 700 grams chicken breast, diced
  • 500 grams pasta of your choice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 250 grams baby portobello mushrooms, sliced
  • 5 cloves garlic, minced
  • 4 large green onions, chopped
  • 2 tsp salt and pepper to taste
  • 2 tsp oregano
  • 2 tsp dried basil (one tsp of salt, pepper, oregano and basil used when frying the chicken meat and making the sauce)
  • 5 tablespoon flour
  • 0.7l milk depending on how much sauce you want
  • 70 grams shredded parmesan cheese
  • handful of fresh parsley, chopped, plus extra for garnish

Directions

  1. Add butter to a medium hot large pan, add half the chicken meat(so the pan doesn't get crowded). Add salt, pepper, oregano and basil (0.5 tsp of each per batch) to the meat. When the meat is fully cooked, up the heat to max, it will get crunchy and brown. This requires the pan to be dry, so if you added too much butter, you might have to wait. Put the meat aside in a bowl. Repeat for the other half.
  2. Cook pasta in salty water according to recipe or package directions. Make the sauce while the pasta cooks.
  3. Clean any leftover meat from your pan, heat olive oil over medium heat.
  4. Add mushrooms to oil and sauté until mushrooms have reduced in size, about 4 minutes. If the mushrooms soak up all the olive oil, add another teaspoon.
  5. Add garlic, green onions, salt and pepper to mushrooms and stir to combine. Cook until garlic is fragrant and mushrooms have released some additional liquid, about one minute.
  6. Add flour to saucepan and stir to incorporate all ingredients. Let cook for 30 seconds or so.
  7. Add about 1dl of the milk and stir to break up any lumps of the mushroom and flour mixture. The milk will thicken fairly quickly; that’s okay. Add the milk little by little and stir to incorporate all ingredients. Do not use more than medium heat or you will get the milk catching to the pan and burning.
  8. Bring sauce to a simmer and cook until milk has thickened, about 5 minutes.
  9. Add salt, pepper, oregano and basil (1 tsp of each).
  10. Remove sauce from heat and stir in parmesan cheese. Stir in the chopped parsley.
  11. Garnish with extra parmesan and parsley and serve immediately.

Chicken wings/drumsticks

Ingredients

  • ~1.8kg Chicken wings and/or drumsticks
  • A handful of salt
  • Grill spice
  • (optional) Chili spice
  • Cumin
  • (optional, if you want sauce) Butter
  • Side dish ingredients of your choice (potatoes or rice recommended)

Directions

  1. Prepare your side dish

  2. Preheat oven to 200°C

  3. Pluck any leftover feathers from the chicken

  4. If you want sauce for your side dish, put the chicken pieces in a deeper pan(should be able to cover the pan with a top part), if not you can make them on baking paper and a shallow pan

  5. Salt the chicken a bit

  6. Add some grill spice, cumin, and optionally chili spice.

  7. For the best result turn the chicken around and spice from the other side too.

  8. If you want sauce, slice butter into small slices and put it on top of the chicken pieces

  9. If you're using a deep pan to get sauce, pour half a cup of water into the pan

  10. Bake at 200°C for about 45 minutes

  11. Take the top part of the pan off

  12. (If you're lazy just bake it for longer ignoring this part) Bake for about 8 minutes(using grill mode if your oven has it) to make the chicken golden. After 8 minutes turn the chicken parts the other way around and leave it in for another 8 minutes

  13. If you're using a deep pan to get sauce, after the pan has cooled down, pour about half of the leftover water/sauce from the pan onto your side dish

Pasta Alfredo with chicken breast

pasta_alfredo.jpg

Ingredients

  • 700 grams chicken breast, cubed
  • 2 tablespoons butter
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 500 grams penne pasta, cooked
  • 0.6dl parsley
  • 0.6dl(30g?) parmesan, shredded

Sauce:

  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 4 tablespoons flour
  • 6dl milk
  • 3/4 teaspoon oregano
  • 3/4 teaspoon basil
  • 1.8dl(90g) parmesan, shredded
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper

Directions

  1. In a pan over medium-high heat, melt butter, then add the chicken breast. Season with salt, pepper, oregano, and basil. You'll want to cook the meat in two batches so all the pieces are properly touching the pan. Cook using medium-high until the meat is done, then set to high until the meat turns a bit brown and crispy. Put the meat aside into a separate bowl.

  2. In the same pan over medium heat, melt butter and add the garlic. Quickly add half of the flour, stirring until incorporated. Then add the rest of the flour and stir.

  3. Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.

  4. Season with salt, pepper, oregano, and basil, and stir well to incorporate.

  5. Add parmesan cheese and stir until melted.

  6. Pour the sauce over cooked penne pasta, add the chicken and mix well.

  7. Add parsley and extra parmesan, and mix again.

Pancakes

You should get about 12 pancakes.

Ingredients

  • 215g fine flour
  • 0.5l milk
  • 0.5 teaspoon of salt
  • 4 eggs
  • 50g fine sugar

Directions - batter

  1. Sift the flour into a bowl, add milk gradually while mixing the flour.
  2. Add salt.
  3. Add eggs.
  4. Add sugar.
  5. Mix again.
  6. If you ignored the bit about adding milk GRADUALLY, sift your mistakes away.

Directions - frying

  1. Put the pan on the stove. Set the heat to "medium". Let it heat up before proceeding.
  2. Put a small bit of butter on the pan before pouring the pancake mixture.
  3. Pour the mixture on the pan, but do not pour too much of it because you want thin, crunchy pancakes. Spread it evenly.
  4. Pancake is ready to flip when the mixture doesn't look "wet" anymore and the sides of it are starting to get crusty.
  5. Start again from step 1.

Pizza

This recipe is for 2 to 5 pizzas depending on how much you let the dough rise and how thick your pizzas are. Keep that in mind.

Ingredients - Dough

  • 0.4L water
  • 50g dry yeast
  • 2 teaspoons salt
  • 2 teaspoons crystal sugar
  • 0.1L cooking oil
  • 550g fine flour
  • baking paper to roll the dough on

Ingredients - Base topping

  • 2 tablespoons(35g+) tomato puree
  • 2 tablespoons ketchup
  • 1 garlic clove
  • 0.5 tablespoon BBQ sauce
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 2 teaspoons crystal sugar
  • 0.5 teaspoon curry
  • a little pepper
  • 0.08L water

Ingredients - Second layer of the topping

  • Depends on what you want. Can be bacon, mushrooms, cheese,.....
  • 500g of cheese
  • 300g of ham

Directions - Dough

  1. Mix dry ingredients first. Not yeast, YEAST GOES IN AT STEP 4.

  2. Add water to the mix, stir.

  3. Add oil to the mix and stir until well combined.

  4. If the dough is a little too wet, add more flour. After both wet and dry ingredients are added, add yeast. Break the yeast apart in small pieces and knead it into the dough.

  5. After the mixture is ready, leave the dough in the bowl and put the bowl in the oven to rise (with appropriate oven mode), or if you don't have a fancy oven, leave the bowl on a counter with a kitchen towel on top, keeping the air inside. Let it rise until it's about twice the size.

Directions - Base Topping

  1. Add all dry ingredients first, and mix them up.

  2. Add one wet ingredient at a time, mix after each ingredient is added.

  3. The topping should be ready to use right after preparing it.

  4. Roll out the dough on a baking paper (keep in mind it will rise to twice the size in the oven).

  5. Smear the topping over the dough. You can either smear it all over or you can leave a little space all around the sides and you can fold the edges, which gives you a nice, crunchy crust.

  6. Add the rest of the topping ingredients to the pizza.

  7. Bake at 240°C for 7-15 minutes, depending on the thickness of the dough.

Steaks

Chicken steaks - buy some meat, beat it a little, put it in the spice paper(yes I'm lazy), heat the pan up on the oven(heat:4).

After it's heated up, put the meat with the spice paper in it, cook it for 5 minutes from one side and for 5 minutes from the other side

Egg bread

Ingredients

  • 5 eggs
  • 150g~ grated cheese
  • Cooking oil (sunflower)
  • Sliced bread (slightly older bread is better as it soaks up less oil)
  • 0.5 teaspoon salt

Directions

  1. Put frying pan on very high heat and cover the whole pan in oil

  2. Put eggs in a container, mix with a fork, add cheese and mix again

  3. Put mixture on half a bread slice and throw the slice on the hot pan, with the mixture on the bottom obviously

  4. Do not move the slice until it's ready(about 1min), as moving it around or checking on it will make it unstick from the pan and you don't want that

  5. If you want the mixture on both sides, simply cover the other side before the first one is done and flip it

  6. Repeat steps 3-6 while adding cooking oil if there's empty spots on the pan after finishing up a slice

  7. You can obviously do multiple slices in one go if your pan can fit it

  8. Enjoy!

Misc.

Pizza snails

** Ingredients **

  • ketchup
  • 100g cheese slices
  • 100g ham slices
  • 2tsp oregano
  • puff pastry (store bought, we're lazy here)
  • an egg

** Directions **

  1. Preheat oven to 180°C
  2. Put baking paper on a pan, put rolled out puff pastry over it
  3. Spread ketchup all over the pastry leaving 1cm from the sides untouched
  4. Throw oregano all over the ketchup
  5. Put a layer of cheese and ham over the pastry
  6. Roll the pastry up, tightly
  7. Cut the pastry into 1cm segments and lay them on flat on the baking paper
  8. Whisk an egg in a cup, smear it all over the snails
  9. Bake at 180°C for about 20 minutes

Best served when they cool down a bit.

Dressings

Water based

Good for a cucumber/lettuce(or similar) salad.

  • 0.5l water
  • 2 spoons of sugar
  • spoon of vinegar
  • teaspoon of salt

Mix the ingredients in a container of some sorts and you're done.

Greek salad

  • 0.5 small minced garlic clove
  • 1 teaspoon dried oregano
  • 0.5 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 3 tablespoons water
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  1. Mix the ingredients in a container of some sorts and you're done.

Side dishes

Rice

(jasmine rice)

1 cup of rice means you need 1.3 cups of water

Put a teaspoon of salt in it

10 min in steam mode in a microwave

Potatoes

** Ingredients **

  • 800g potatoes
  • 3-4 tablespoons cooking(sunflower) oil
  • 3-4 teaspoons herb spices
  • 1 teaspoon salt

** Directions **

  1. Preheat the oven to 225C
  2. Wash the potatoes. Peeling the potatoes is a matter of preference, but they might become mushy and not so crispy if you peel them
  3. Cut the potatoes into boat shapes. You do this by cutting a potato in half, preferably right across the longest side. Then repeat this step until you get the size you want
  4. Put them in a deep pan and pour the oil over them. If you use too little oil, the potatoes will get stuck to the pan. Add the spices next and mix with a wooden tool
  5. Bake in oven for 20-30 minutes. Check on the potatoes on the 20 minute mark to see if they are the way you prefer them

Crispy Potatoes

https://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html

Spreads

Egg based

  • 8 hard boiled eggs
  • 2 teaspoons of mustard
  • 2 spread butters - 1 normal 1 horseradish
  • 2 tablespoons of mayonnaise
  • a bit of pepper

Sweets and Desserts

Bábovka

Ingredients - G

  • Good for two of them
  • 0.5kg polohrube mouky
  • 0.5kg cukr krupice/krystal
  • 250g butter(or whole Hera)
  • 20g vanilla sugar
  • 13g baking soda(kyprici prasek)
  • 250mL lukewarm milk (butter should be half-tough)
  • 6 eggs
  • 3 spoons unsweetened cocoa

Ingredients - M

  • Good for one only
  • 210g fine sugar (preferably not crystal as that's too rough but it can be used)
  • 360g flour (hruba)
  • 8g vanilla sugar
  • 1 prasek do peciva (kyprici prasek)
  • 130g butter
  • 3 spoons holland cocoa
  • 5 eggs
  • 120mL lukewarm milk

Directions - G

  1. Preheat oven to 200°C
  2. Separate egg whites from the yolk, stand mix the whites in some container, but add a pinch of salt before so it gets whipped better
  3. Get a big bowl for the mixture
  4. Add butter to the big bowl, use a stand mixer till it's bubbly(?)
  5. Add vanilla sugar with normal sugar into a separate container
  6. Slowly add the mixed sugar while using the stand mixer
  7. Add all the egg yolks to the mixture and use the stand mixer
  8. Slowly start adding half to all of the lukewarm milk, the goal is to get the mixture to be move-able but not completely liquid, still stand mixing
  9. Add baking soda and flour together in a separate container
  10. Slowly add the flour mix while using the stand mixer
  11. Add the mixed egg whites to the mixture, use the lowest setting of the stand mixer
  12. Put the mixture in a form
  13. Bake at 200°C for 15 minutes
  14. Then keep baking at 175°C for another 25 minutes. You should keep an eye on it though, this is not precise and may vary from oven to oven.
  15. Test if it's ready with a sharp stick(the mixture shouldn't stick to it)
  16. Take it out of the oven, let it cool down for a while
  17. After a while, put a plate on top of the form, turn it around and take the form out. Be careful not to be too rough with it.
  18. Let it cool down completely and it's ready to be served.

Directions - M

  1. Preheat oven to 195°C
  2. Separate egg whites from the yolk, stand mix the whites in a container, but add a pinch of salt before so it gets whipped better
  3. In another container mix flour with kyprici prasek and cocoa
  4. In another big bowl, mix butter, egg yolks and sugar with a stand/hand mixer.
  5. Slowly add lukewarm milk and the cocoa/flour mixture to the big bowl while keeping up the mixing
  6. Lightly the egg white bowl with the big bowl.
  7. Butter up the form and throw strouhanka in it so it's completely covered. Throw out whatever doesn't stick in the end.
  8. Put mixture in the form and bake at 195°C for 15 minutes
  9. Then keep baking at 175°C for another 25 minutes. You should keep an eye on it though, this is not precise and may vary from oven to oven.
  10. Test if it's ready with a sharp stick(the mixture shouldn't stick to it)
  11. Take it out of the oven, let it cool down for a while
  12. After a while, put a plate on top of the form, turn it around and take the form out. Be careful not to be too rough with it.
  13. Let it cool down completely and it's ready to be served.

Berry sorbet

Ingredients

  • 400g of frozen berries (of any kind)
  • 4-5 teaspoons of icing sugar or fine sugar (add more if the berries are sour)
  • 2 eggs

Directions

  1. Put frozen berries and sugar in a blender/food processor, and mix until well combined.

  2. Add eggs and mix until your mixture gets creamy.

  3. The sorbet can be served immediately after preparing.

Brownie Brittle(copy)

Ingredients

  • 150g melted butter
  • 0.25l sugar
  • 1.5 teaspoon vanilla
  • 2 large egg white
  • 0.12L flour
  • 3 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • A few dashes of salt
  • mini chocolate chips (add as much as you like)

Directions

  1. Preheat oven to 350 degrees and prepare a baking sheet lined with a silicone mat or parchment paper (only those two ways or it will stick).
    If using parchment paper, lightly spray the surface with baking spray.

  2. In your mixing bowl, combine butter, sugar and vanilla and mix until incorporates. Add in egg white and blend well.

  3. Add in flour, cocoa powder, baking soda and salt and mix for about 1 minute or until the batter is smooth.

  4. Spread batter over your mat/parchment paper using a spatula. You want it thin, but not transparent. An area of about 11 x 8 works well.

  5. Bake for 15 minutes, remove brittle from the oven and quickly sprinkle with the mini chocolate chips.
    Return to the oven for an additional 7-10 minutes (total cooking time 22-25 minutes), remove from oven and cool completely.
    It will crisp up as it cools.

##Cinnamon rolls

Ingredients

  • 150g butter
  • 5dl milk
  • 50g yeast
  • 1 teaspoon salt
  • 105g sugar
  • 1 egg
  • 15dl flour
  • 2 teaspoons cardamom (optional)

Topping ingredients

  • 100g butter
  • 1dl sugar
  • 4 teaspoons cinnamon

Spread

  • 1 egg
  • 4 tablespoons crystal sugar

Directions

  1. Set your oven to 250°C.

  2. This recipe will give you about 22 cinnamon rolls.

  3. Melt butter in a pot and add milk. Make sure the mixture is 37°C(you shouldn't feel it on touch). Break apart the yeast in a separate pot and add some of the mixture. Stir until the yeast has dissolved and add the rest of the mixture.

  4. Add salt, sugar, cardamom and the egg. Add most of the flour, but save some for later. Knead the dough until it is less sticky. Leave the dough covered to rise for 30 minutes.

  5. Melt butter, sugar and cinnamon. Cut the dough in half and roll it out. Cut and roll together.

  6. Leave the rolls on a pan to rise again for another 30 minutes. Spread your egg-mixture over your rolls and drizzle on with sugar and cinnamon. Bake for 7-8 minutes. Cool your buns afterwards.

##Chocolate balls(Chockladbollar)

Ingredients

  • 100g cold butter
  • 1dl sugar
  • 3tbs cocoa
  • 1ts vanilla sugar
  • 2tbs cold coffee
  • 3dl oatmeal
  • coconut flakes

Directions

  1. Mix sugar and butter.

  2. Add cocoa and vanilla sugar in the mix.

  3. Add the oatmeal and coffee lastly, and stir until even.

  4. Roll pieces of the dough to small balls, and add coconut flakes on top.

##Chocolate cookies

Ingredients

  • 0.45l all-purpose flour
  • 0.2l sugar
  • 3 tablespoons cocoa
  • 2 teaspoons baking soda
  • 3 teaspoons vanilla sugar
  • 100g butter
  • 1 egg (or 2, but 1 works fine)
  • 3 teaspoons cocoa powder mixed with 4 tablespoons water
  • chocolate chips (as much you like, we use 2 chocolate bars)

Directions

  1. Mix dry ingredients first, before you add the wet ingredients. Add one wet ingredient, mix, then add the next.

  2. Add chocolate chips, mix properly.

  3. Add about 2 tablespoons of batter on to baking sheet. There should be enough space for 9 cookies per plate.

  4. Bake the cookies in the oven on 180° for 10-15 minutes. This batter will give 18 cookies.

Chocolate muffins

muffins.jpg Ingredients

  • Butter 125g
  • Sugar(normal) 250g
  • Honey 1 tablespoon
  • Yolk 2 pieces
  • Fine flour 250g
  • Baking powder 2 teaspoons
  • Cocoa(no sugar) 60g
  • Milk 0.25l
  • Dark chocolate(small pieces) 50 g

Chocolate topping(optional)

  • 50g butter
  • 120g fine sugar
  • 1 tablespoon cocoa
  • 1 tablespoon coffee

Directions

  1. Preheat oven @180C
  2. Chop the chocolate into small pieces
  3. Sift flour, baking powder and cocoa together into a small bowl
  4. Put the butter (125g) in a cup and heat it in the microwave for 1:20@650W until it's liquid, mix with teaspoon if it didn't fully dissolve, you risk explosion if you heat it any higher.
  5. Add butter, sugar and honey to a main mixing bowl
  6. Add yolks to the main mixing bowl and mix.
  7. Add flour, baking powder and cocoa into the mix.
  8. Progressively add and mix milk to make medium tough batter.
  9. Add dark chocolate and mix.
  10. Either use greased/oiled up(?) plastic cups or paper cups.
  11. Use tablespoons to fill the cups.
  12. Bake in preheated oven @ 180C for 20-25 minutes.
  13. Ends up being about 12 big muffins.

Fudgy Brownies

Ingredients

  • 230g dark chocolate
  • 1.8dl melted butter
  • 2 eggs
  • 2 teaspoons vanilla
  • 1.8dl fine flour
  • 0.6dl cocoa powder
  • 1 teaspoon salt
  • 2dl sugar

Directions

  1. Preheat your oven to 180°C.
  2. Chop chocolate into chocolate chunks. Melt half, and save the other half.
  3. Mix butter and sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become light and fluffy.
  4. Whisk in the reserved melted chocolate. Make sure the chocolate is not too hot, or else the eggs will cook.
  5. Then sift in the flour, cocoa powder and salt.
  6. Fold the dry ingredients into the wet ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
  7. Fold in the chocolate chunks, then transfer the batter inro a parchment paper-lined square baking dish. Bake your brownies for 20-25 minutes, depending on how fudgy you want them.
  8. Cool completely before serving. Best served with a glass of cold milk.

Krtkův dort

Placeholder

Strawberry milkshake

Directions

  • Fill 1/4 of a mixer with strawberries
  • Add a spoon of sugar, fill another 1/4 with milk
  • Turn the mixer on until the strawberries are mixed well
  • Fill the rest of the mixer with milk, mix again
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