COOKING CORNER

Baking

Strawberry Shortcake

By Miah Jackson

Ingredients

1 ½ pound of strawberries, stemmed and squared

5 tablespoons of sugar

2 cups of all-purpose flour

2 teaspoons of baking powder

¼ teaspoon of baking soda

2 tablespoons of sugar

¾ teaspoon of salt

1 ½ cup of heavy cream

8-inch square pan

Whip cream:

1 ½ cup of heavy cream

3 tablespoons of sugar

1 ½ teaspoons vanilla extract

1 teaspoon freshly grated lemon zest

Directions:

Mix strawberries with 3 tablespoons of sugar and refrigerate the strawberries while the juices develop, for at least 3o minutes
Preheat the oven to 400 degrees F.
Sift (Make sure there are no lumps) through the flour, baking powder, baking soda, salt, remaining 2 tablespoons of sugar in a medium bowl. Then add the heavy cream and mix until it is combined Once it looks good to your liking place it in an ungreased 8-inch square pan and bakes it until it is golden. Bake for 18 to 20 minutes.
Remove the shortcake from the pan and place it on a rack to cool slightly. Cut it into 6 pieces and split each piece half horizontally
Lastly, spoon the strawberries onto each shortcake’s bottom
Top a generous dollop of whipped cream and then top shortcake on top. Spoon more strawberries over the top serve.
For the whipped cream add a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until its soft peaks form, about 1 ½ to 2 minutes.

Source: foodnetwork.com

Lemon Meringue Pie

By Aylin Akdag

Ingredients

Base:

500g Scottish shortbread biscuits

100g salted butter, softened

Lemon Curd:

titanium-strength gelatine leaf

3 egg yolks

395g can condensed milk

100ml lemon juice

Finely grated zest of 1 lemon

1/4 tsp salt

Meringue

3 eggwhites

100g caster sugar

2 tbs lemon juice

1/2 tsp vanilla extract

Directions:

For the base, place the biscuits in a food processor and blitz to crumbs. Add the butter and blitz again until the mixture looks like wet sand. Press the buttery rubble evenly into a 25cm top x 21cm base (5cm deep) fluted loose-based pie dish. Place in the freezer for 10-15 minutes to harden.
Meanwhile, for the lemon curd, soak the gelatine in cold water for 5 minutes. Remove the gelatine from the bowl, discard water, then return the gelatine to the bowl, cover with 2 tbs boiling water and stir until dissolved.
Place the egg yolks in the bowl of a stand mixer with the whisk attachment and whisk on high speed until pale and thickened. Reduce speed to low and gradually whisk in the condensed milk, lemon juice, zest and salt. Add the gelatine and whisk until combined. Pour the creamy lemon custard into the crust, levelling it out with the back of a spoon, and set in the fridge to chill. It will keep happily for 1-2 days. Lift the pie crust out of its pan; if cold from the fridge, it should come out easily.
For the meringue, place the eggwhites in the cleaned bowl of a stand mixer with the whisk attachment and whisk on high speed until soft peaks form. Gradually add the sugar, spoonful by spoonful, beating all the while. Keep whisking the meringue until it becomes thick and glossy, then add the lemon juice and vanilla extract. Whisk until well combined.
Dollop the meringue onto the pie and spread it out so all the glossy, sunny filling is completely covered. Use a spoon to make small peaks in the meringue, then use a kitchen blowtorch to caramelise it, so the tips are lightly golden and burnished. The pie, in its fully assembled glorious form, will happily sit in the fridge for up to 1 day. Best served chilled.

Source: delicious.com

Chocolate-Raspberry Brownie

By Aylin Akdag

Ingredients

225g unsalted butter, softened

5 eggs, lightly beaten, plus 3 egg whites

200g dark chocolate, half chopped, half-melted, and cooled

1 firmly packed cup (250g) brown sugar

1 1/2 cups (225g) plain flour

1/2 cup (50g) Dutch cocoa powder

1/2 cup (160g) raspberry jam, extra to serve

1 1/2 cups (330g) caster sugar

250g raspberries

1/4 cup (25g) cocoa powder

1 cup (330g) Nutella

Directions:

Preheat the oven to 160°C. For the brownies, grease a 20cm x 30cm pan and line with baking paper. Combine butter, beaten egg, chopped chocolate, melted chocolate, brown sugar, flour, Dutch cocoa, jam, 3/4 cup (165g) caster sugar, and 1/2 tsp salt in a bowl.
Spread half the batter into the prepared pan, then press in 175g of raspberries. Top with remaining batter and smooth using a spatula. Bake for 45 minutes or until the top is beginning to crack and a skewer inserted into the center comes out with a few crumbs. Remove and cool.
To make the meringue, place egg whites and the remaining 3/4 cup (165g) caster sugar in a stand mixer fitted with the whisk attachment. Whisk for 10 minutes or until thick and glossy. Add cocoa and whisk on low speed until combined. Spread onto a baking tray lined with baking paper and bake for 30 minutes or until crisp. Set aside to cool, then break into pieces.
Turn out the brownie onto a tray and top with Nutella, extra jam, meringue, and remaining berries to serve.

Source: delicious.com

Matza Pizza

By Gabriella Broumandi

Ingredients:

1 Matza

1 ½ tbsp Tomato sauce

¼ cup of Cheese

Topping of choice

(all of these ingredients are preferred to be kosher for Passover)

Directions:

Make sure that you preheat the oven to 350.

First take out the tomato sauce and put it on the matza. Make sure that most of the matza is covered with it.

Get some of the cheese and put an even amount of cheese all over the tomato sauce. If you want your pizza to be extra cheesy then you can add more cheese

Finally, you add any topping that you want on your pizza.

Place your pizza in the oven for 15-20 minutes.

Now you can take out your pizza and it’s ready to serve

Focaccia Bread

By Liana Jensen

Ingredients:

½ Packet of yeast

2 teaspoon of sugar

Warm water (100-110, over 130 kills the yeast)

1 tablespoon salt

1 tablespoon olive oil

Bread flour or All purpose

Bread flour (4 ½ cups)

All purpose flour (5 cups)

Directions:

With a dough hook add yeast, sugar, and warm water into a mixer.
Then add flour, salt and olive oil.
After being mixed, place dough into a greased bowl and let rise for 2-3 hours.
Once risen, punch dough and put the dough into a baking sheet and spread.
Tightly seal the dough and put into the refrigerator to rise for as little as 1-24 hours. After letting it sit in the fridge, remove the dough and preheat the oven to 450 °f.
While preheating, dimple the dough and top the dough with whatever you want.
Lastly, bake your bread for 20-25 minutes.

Source: sallysbakingaddiction.com

Napoleon Cake Recipe

By Kate Kraynova

Ingredients:

1 cup Sugar (1 cup)

3 ½ cup milk

½ cup butter (unsalted)

½ tbs vanilla extract

4 tbsp flour

4 egg yolks

4 oz thawed & cooled whip

Directions:

Make the custard: put eggs and sugar in the bowl, then add flour with milk.
Add remaining ingredients to the custard: cook over low heat until the cream thickens, let it cool, and after add the thawed cool whip and vanilla extract. Then add butter.
Make 6 cake sheets and wait until they are golden brown. One of the sheets should be crumbled up for the top and sides. Put the pastry sheets and layer the cream in between them.

The most important thing to know when cooking the Napoleon cake is that you need to let it sit in a fridge until its layers have absorbed the frosting to make them moist & soft. Room temperature is also fine. Wait overnight to eat the cake.

Source: simplyhomecooked.com

Homemade Madeleines

By Miah Jackson

Ingredients

For coating the pan:

1 tablespoon unsalted butter

1 ½ teaspoon all-purpose flour

For Madeleines:

10 tablespoons unsalted butter cut into pieces (14 1g)

2 large eggs (room temperature)

½ cup granulated sugar (100g)

3 Tablespoons light brown sugar (firmly packed)

2 teaspoons vanilla extract

⅛ teaspoon salt

1 1/4 cup all-purpose flour (155g)

2 teaspoons lemon or orange zest (optional)

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Madeleine pan
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Directions

Preheat the oven to 375F (190C) and whisk together 1 Tablespoon melted butter and 1 ½ teaspoon flour. Use a pastry brush to lightly but thoroughly grease every cavity of your madeleine pan. Set aside.
In a small heatproof bowl, melt the remaining 10 Tablespoons of butter. Set aside to cool.
In a large bowl, combine eggs, sugars, vanilla extract, and salt. Whisk vigorously until thoroughly combined (about 30 seconds).
Sift flour into the egg mixture, about ⅓ of the flour at a time, gently stirring into the egg mixture after each addition.
Drizzle cooled melted butter around the edge of the batter and add zest if using. Gently fold into batter using a spatula until ingredients are thoroughly combined (but do not over-mix).
Drop batter by heaping Tablespoon into prepared pan.
Transfer to the center rack of 375F (190C) preheated oven and bake for 9 minutes or madeleines are light golden brown and spring back when lightly touched. Remove to a cooling rack to cool immediately.
If your madeleine pan did not hold all of the batters, allow the pan to cool before re-brushing with butter/flour mixture and refilling with batter, and baking your next batch.
If desired, sprinkle madeleines with additional powdered sugar or dip in melted chocolate before serving.

Storing for later- Put it inside of an airtight container at room temperature for 3 days but it's better to eat it fresh

Source: Mme. Rousseaux

MAINS AND SALADS

Strawberry and watercress salad

By Miah Jackson

Ingredients:

½ medium rhubarb stalk, very thinly sliced

6 .oz. strawberries, hulled, halved, slice if large

2 Tbsp. fresh lemon juice

2 tsp. Honey

1 bunch watercress, tough stem removed

½ cup basil leaves

½ cup cilantro leaves with tinder stems

2 scallions, thinly sliced on a diagona kosher salt and Crushed up pepper slices

2 bsp. extra-virgin olive oil,

Poppy seeds (For serving)

Directions:

Toss rhubarb strawberries, lemon juice, and honey in a medium bowl to combine
Arrange watercress, basil and cilantro onto a plater, then scatter scallions over. Season with salt and sprinkle with red pepper flakes. Spoon berry mixture and juice: Drizzle with oil and sprinkle with poppy seeds

Enjoy!

Source: bonappetit.com

Crispy Baked Chicken Legs

By Cristian llerena

Ingredients

4 pounds chicken legs

2 tablespoons chili powder

1 tablespoon garlic powder

1 teaspoon cayenne pepper

1 teaspoon Himalayan pink salt

2 tablespoons tamari

Directions:

Preheat the oven to 375 degrees F (190 degrees C).
Place chicken legs in a large bowl. Spread chili powder, garlic powder, cayenne, and salt onto the chicken; pour sauce over top. Mix thoroughly and transfer to a baking sheet.
Bake, uncovered, in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Source: https://www.allrecipes.com

Crispy Parmesan Chicken

Ingredients

cooking spray

½ cup panko bread crumbs

⅓ cup Parmesan cheese

¼ teaspoon paprika

¼ teaspoon salt

¼ teaspoon ground black pepper

3 tablespoons melted butter

2 teaspoons white wine (Optional)

1 teaspoon Dijon mustard

1 clove garlic, crushed

4 skinless, boneless chicken breast halves, pounded to an even thickness

Directions:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
Dip each chicken breast half into the melted butter mixture; press into the bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
Bake chicken in the preheated oven until no longer pink in the center and the juices run clear for about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F

Source: https://www.allrecipes.com

Insta Pot Teriyaki Chicken Breast

By Cristian Llerena

Ingredients

½ cup soy sauce

½ cup water

½ cup brown sugar

2 tablespoons rice wine vinegar

1 tablespoon mirin (Japanese sweet wine)

1 tablespoon sake

1 tablespoon minced garlic

1 dash freshly cracked black pepper

1 pound skinless, boneless chicken breast halves

Directions:

Mix soy sauce, water, brown sugar, rice wine vinegar, mirin, sake, garlic, and pepper in a bowl to make a sauce.
Place chicken in an electric pressure cooker (such as Instant Pot®). Pour sauce over the chicken. Close and lock the lid. Select Meat function; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C); if not, cook the chicken for another 2 to 4 minutes.
Remove chicken from the pot and cut up or shred. Mix with the sauce from the pot.

Source: https://www.allrecipes.com

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