-125 ml of water + 2 tablespoons of flour
-250 grams of flour
-1 teaspoon salt
-1 teaspoon of sugar
-125 ml of water
-1 teaspoon dry yeast
-3 tablespoons of butter
-250 gr of mozzarella
-Salt, pepper, parsley
-1 egg and parsley to decorate


In a casserole, boil the water with the two tablespoons of flour.
Then mix the flour, the freshly prepared mixture, salt, sugar and water. Then add the dry yeast and mix. Finally add the butter and form a homogeneous mass. Let stand for an hour, then divide it into 16 parts. Form the sandwiches by filling them and let them rest for 30 to 60 minutes. Then brush a beaten egg with parsley and bake at 356°F (180°) for 25-30 minutes.


Raspberry Mousse 🍧

 Raspberry mousse is a delicious and very popular dessert in much of the world. Because many people prepare it to enjoy at home or undertake. In addition, it is easy to make, since it does not require many ingredients. Also, kids love it because it’s frothy and creamy. Next we will show you all the steps for its preparation.

Preparation time: 20 minutes.

Servings: 12 people.


If you have a family reunion or you want to prepare a delicious snack for your children, the raspberry mousse will get you out of trouble. Well, it does not require a long list of ingredients to make it and it is very economical. To prepare it you should only have the following:

200 grams of condensed milk.

250 grams of raspberry.

200 milliliters of whipped cream or cream. Also, you can replace it with milk cream.

1 teaspoon of unflavored gelatin or gelatin.

50 milliliters of water.


Below are all the steps you must follow to prepare the raspberry mousse:

Step 1

Blend the condensed milk and raspberries until smooth, leaving no fruit residue.

Raspberry mousse recipe

Step 2

In a saucepan, bring the 50 milliliters of water to a boil and add the teaspoon of flavorless gelatin.

Step 3

Then, add the gelatin to the mixture prepared in step 1 and blend so that all the ingredients are integrated.

Step 4

Then, in a bowl, place the milk cream and with the help of a mixer begin to beat for 3 minutes until peaks form. Subsequently, incorporate this foam into the previous mixture.

step 5

Stir so that all the ingredients are incorporated into the mixture and take a smooth consistency.

step 6

Place the mixture in a container of your choice and reserve it in the refrigerator for approximately 4 hours. Then decorate it to your liking.

Ready! You can enjoy this delicious raspberry mousse sweet, which is very easy and quick to prepare. Remember to follow the measurements presented here so that it fits you perfectly. Likewise, it is a dessert that you can make at any time and to celebrate any occasion.





One of my favorite kinds of salad to order at restaurants is the traditional Cobb salad. Even when I’m in the mood for something refreshing and crisp, since there are so many toppings, it still seems like a full supper. And there’s a wide range of tastes to enjoy in every mouthful, from salty bacon to acidic blue cheese to smooth egg.

I am a huge fan of salads that have a ton of different ingredients, and the traditional Cobb salad definitely fits the description. However, what really sets it apart from other dishes is that, rather than using ordinary poached or grilled chicken, which may be a little monotonous at times, the chicken is cooked in the fat that has been extracted from the bacon!! Not only does it provide an unexpectedly large quantity of flavor to the salad, but it also utilizes each and every component of the dish to its best potential. You may as well just go ahead and fry some more bacon since it will be almost difficult to avoid nibbling on it while you finish putting the salad together.


1/2 Cup.Of olive oil

3 Tbsp.Of red wine vinegar.

1 Tbsp.Of Dijon mustard.

Minced garlic; use 2 cloves.

1 Tbsp.Of dried oregano.

1/2 Tsp.Of kosher salt.

1/4 Tsp.Of freshly ground black pepper.


Chopped romaine lettuce; I used 2 large heads.

Watercress; I used 1 bunch.

A medium cucumber – thinly sliced.

Halved cherry tomatoes; I used 4-oz.

A large shallot – thinly sliced.

3/4 cup.Of crumbled blue cheese.

8-oz.Of cooked chicken breast – diced.

Sliced cooked bacon; I used 6 slices chopped.

2 large hard-cooked eggs – quartered.

A large diced avocado.


1st Step

In order to prepare the red wine vinaigrette, combine the olive oil, the red wine vinegar, the dijon mustard, the minced garlic, the dried oregano, Another option is to close the jar containing all of the ingredients, then shake it to incorporate everything.

2nd Step

To begin, prepare the greens by thoroughly drying 10 cups of romaine and 1 bunch of watercress after washing them. Mix well in a big bowl that may be used for serving.

3rd Step

Place the last layer of ingredients on top. On top of the greens, scatter crumbled blue cheese, a cooked chicken breast, cooked bacon slices, diced avocado, and hard-boiled eggs. Use a medium cucumber, cherry tomatoes, shallot, and crumbled blue cheese.

4th Step

You may either make a pattern with them or just pile them on top, but bear in mind that the salad will be mixed before it is served.

5th Step

After adding the dressing, toss the salad well. Toss the salad ingredients with some tongs to combine them all before adding the dressing.

6th Step

Toss the mixture after adding about one-half of the red wine vinaigrette. Try it out, and add extra of the dressing if you think it needs it.




1 kg of loin of bacalhau

2 kg of sweet potatoes in rodelas

4 red bell peppers

2 green peppers fatiados

5 fried onions

20 teeth of alho fatiados

150 g of Portuguese black olives

4 cooked eggs to shave

1 can of oil (500 ml)


Three days before, place the bacalhau de molho in the water and leave it in the geladeira

Change to water every 6 hours

Afterwards, drain and take advantage of the water to cook the sweet potatoes, shelled and cut into rounds 2 cm thick.

Cook sweet potatoes al dente and reserve

Ferva 2 liters of water and place or bacalhau

Untie or heat and leave the panela covered for about 10 minutes (do not boil or bacalhau so that it does not dry out)

As soon as it is, in a large refrigerator, add a jug of oil and fry the sweet potatoes so that they become golden


Depois, refogue or paprika, with onion and or alho no azeite and reserve

Drain or bacalhau and remove the spines and peel, leaving them in large flakes

In a large crossing, make layers of sweet potato, bacalhau, onion, paprika and olive oil

Water with the remaining oil

Date with aluminum foil and lightly in a pre-heated oven at 180ºC for 40 minutes

Finish by baking with cooked eggs and serve.

too much delight


Homemade Chocolate Buttercream Recipe


1 cup of butter

2 ½ cup powdered sugar

¼ cup of milk


1. SIEVE the powdered sugar with the assist of a strainer to avoid lumps.

2. BEAT the butter and progressively upload the sugar. melt the consistency a chunk with the milk. It ought to be creamy and clean to spread.

in case you want it to be greater potential you could add more milk, or replacement cream or yogurt.


Glass with cookies, pastry cream and strawberries


     – 500g of strawberries

     – 200 ml of whipping cream

     – 200 g of skimmed crème fraîche (fresh whipped cheese)

     – 3 tablespoons of icing sugar

     – 5 maria cookies or similar

Whip the cream and when it takes consistency add the three tablespoons of icing sugar and continue beating until well incorporated. We mix it with the crème fraîche and mix with the rods. We reserve it.

Put the strawberries in a food processor (we leave some whole to garnish), and chop them into small pieces.

Divide the cream cheese and cream into two parts. To one of them we add a few chopped strawberries and mix it. We put the rest of the cream cheese in a pastry bag.

Reserve the rest of the chopped strawberries.

We crumble the cookies a little with our hands.

We assemble the cups:

We put a few crumbled cookies at the bottom of the glass, on top of it a layer of cream cheese with strawberries, on top we put another layer of chopped strawberries and we finish filling the glass with cream cheese with the piping bag so that it looks nice.

We finish decorating it with a strawberry on top.


Easy Cake



°2 cups flour

°1 C. baking powder

°1 C. baking soda

°1/three cup softened butter

°1 cup sugar (+ ¼ cup for garnish)

°2 eggs

mL) sliced ​​peaches in syrup

°2 tbsp. vanilla essence


°½ cup 15% cream

°1 C. cornstarch


°1 ½ cups of brown sugar

°1 pinch of salt

°1 cup 15% cream

°2 tbsp. vanilla essence

°¼ cup softened butter


Preheat the oven to 350°F. Butter an eight-inch round pan or spray with cooking spray. To e-book.

In a medium bowl, integrate flour, baking powder and baking soda, then set apart.

In bowl, beat butter & sugar. upload the eggs, then beat till smooth and steady.

Alternately, upload the reserved dry elements and the peaches in the syrup: make three additions of flour and additions of peaches, blending nicely among each addition. upload vanilla essence.

Pour the batter into the organized pan and sprinkle the floor with ¼ cup sugar. Bake for approximately 50 mins, or till a toothpick inserted within the center of the cake comes out clean. permit the cake cool for 30 minutes on a cord rack before unmolding it.

In a measuring cup, integrate the “starch” factors. To e book.

put together the sauce: combine the brown sugar, salt, cream and vanilla essence in a saucepan. carry to a boil over medium heat whilst stirring with a whisk.

upload prepared cornstarch mixture, carry to a boil, then prepare dinner 3 mins, or until sauce thickens, whisking continuously. upload the butter and stir till nicely blanketed. Serve the cake nevertheless warmth with the latest sauce.

Banana Split Trifle❤️❤️❤️

 ingredients :

1 box yellow cake mix or angel meals cake mix

1 package of Lg. Banana Pudding*

three bananas, slice

1 ½ c sliced ​​fresh strawberries

1 ½ – 2 c chop fresh pineapple 

1 field – Cool Whip

1 jar maraschino cherries, diced

½ C pecans,

¼ c chocolate syrup

directions :

prepare the cake and make sure it’s far completely cooled earlier than assembling the dessert.

cut the cake into chunk-sized portions. put together the pudding combination. In a trifle dish (or huge salad bowl), cut up the bites, the use of 1/2 the cake for the first layer. pinnacle the cake portions with half the pudding, half the bananas, half the strawberries, half of the pineapple, half of the Cool Whip, 1/2 the maraschino cherries, half the chocolate syrup and 1/2 the nuts. Repeat some of these steps with the relaxation of the elements in the equal order. Refrigerate until equipped to serve.



 Ingredients 📝

½ cup sugar

1 can of pineapple slices in syrup

170gr of Maria biscuits

6 tbsp sugar

1 tsp cinnamon

1 stick of melted butter (90gr)

maraschino cherries

For the cheesecake

3 bars of cream cheese

3 eggs

three/four cup sugar

2 tablespoons of cornstarch

1 lemon in juice

How to prepare 📝

In a pan, pour the ½ cup of sugar and go away till an amber caramel bureaucracy. Pour right into a mildew formerly covered with baking paper, distribute flippantly at some point of the lowest and permit cool.

Drain the pineapple slices perfectly, vicinity the ones that healthy inside the mould with caramel and vicinity a cherry in the center of each one.

separately, blend the floor biscuit together with the brown sugar, cinnamon and butter.

cowl the pineapple slices with a skinny layer and set aside.

For the cheese cake, in a processor blend the cream cheese collectively with the eggs, the sugar, the cornstarch and the lemon.

Pour all the combination into the mildew and bake at 180°C for 50 mins.

let cool unmold very cautiously

Dessert Lunch Recipes


Ingredients 📝


1/2 cup soy milk (or almond milk)

1 tablespoon apple cider vinegar

2 teaspoons vanilla extract

2 tablespoons tahini

2 tablespoons flax + 3 tablespoons water

1/2 cup coconut sugar*

1 cup oat flour

half cup almond flour

half cup cocoa powder

1 teaspoon baking soda

half of teaspoon baking powder

half teaspoon salt

1 cup shredded zucchini, blotted dry


thirteen.5-ounce can complete-fats coconut milk

1o ounces dairy-free chocolate chips

How to prepare 📝

 In a saucepan, integrate the coconut milk and chocolate chips then soften over medium-low heat. Whisk collectively until nicely-mixed. switch to a large bowl and permit to cool. as soon as cooled to room temperature, cover with a lid and refrigerate for as a minimum 6 hours, or up to overnight.

Make the cake: Preheat the oven to 350°F then gently grease a loaf pan. combine the soy milk and apple cider vinegar in a measuring cup and permit to take a seat for a couple of minutes to curdle. In a separate small bowl, stir collectively 2 tablespoons flax with 3 tablespoons water. 

In a blender, combine all of the ingredients (besides for the zucchini- permit it to empty on a tea towel or paper towels even as you make the cake) in the order indexed. mixture for 10 seconds, scrape down the edges with a spatula, then combo for 10 more seconds. upload the shredded zucchini to the blender then use the spatula to fold it into the batter till nicely-combined. Pour the batter into the loaf pan ensuring to scrape down the perimeters with the spatula to get it all out. Bake within the oven for 45 mins, or until a toothpick comes out of the center easy. permit to cool completely earlier than frosting, for approximately 6 hours, or as much as overnight.

the use of a hand mixer, whip the chilled frosting aggregate on medium velocity for numerous mins until  fluffy. spread on top of the cooled cake, pinnacle with sprinkles (non-compulsory), serve without delay and revel in!

*can also sub natural white or brown sugar. half of cup yields a lightly candy cake with a wealthy chocolate flavor. in case you are used to sweeter chocolate, you could want to apply three/four cup.

Frosting makes enough for three cakes. you may divide the coconut milk and chocolate chips by a third in case you don’t need to have leftover frosting. It additionally melts so make certain to serve right now or refrigerate until ready to serve.