Mini pizza with fig jam and ham

This recipe is perfect for a snack with friends, preparing mini individual pizzas with different ingredients to suit each one.

Ingredients for 2 pcs:

- 3 oz of flour

- 1.5 oz of water

- 1 splash of oil

- 1 pinch of salt

- Fig jam

- Mozzarella

- 1/4 onion

- 2 slices of Serrano ham

Recipe:

- Put the flour in a bowl with the water and mix well until it forms a sticky mass.

- Knead until it stops sticking in the hands and let stand 5 minutes.

- Take it again, sprinkle a little salt on top and knead it again.

- Give a thin layer of oil around the mini pizza and knead until absorbed.
- Stretch the dough to give it the shape of the mini pizzas.

- Fry in a pan over medium heat with a few drops of oil until golden.

- Peel and cut the onion into small squares and reheat it in a pan until it softens.

- Cut the serrano ham into small strips.

- Place a little grated mozzarella on top of the mini pizza, and heat it again in the same pan to melt and remove it.

- Put a couple of tablespoons of the fig jam on the mozzarella.

- Add the chopped onion and the serrano ham.

Bon appétit!

Croissants filled with coffee cream

Today we want something sweet and we have prepare these homemade croissants filled with coffee cream. We liked the touch of coffee that gives this cream, just as juicy and creamy as the traditional but with an original touch.

Ingredients for 12 pcs:

- 2 slices of puff pastry with butter

- 7 oz semi-skimmed milk

- 1.8 of coffee

- 0.8 oz of cornstarch

- 1.5 oz of sugar

- 1/2 teaspoon of vanilla essence

- 2 egg yolks

- 1 cinnamon stick

- Chopped almonds

Recipe:

- Spread the two slices of puff pastry and cut them wide with a knife in the shape of isosceles triangles.

- Begin to roll the triangles from the base to the tip so that it has the shape of croissants.

- Place a sheet of baking paper on top of a tray and place the croissants on top.

- Bake with the preheated oven at 220º for 15-20 minutes until golden.

- Once they are golden, remove them from the oven and let them cool in a rack.

- In a medium saucepan, heat the milk over a low heat, the coffee already prepared with the cinnamon stick and the vanilla essence to infuse and absorb the flavors.

- After approximately 10 or 15 minutes, remove it from the heat and allow it to warm to room temperature.

- In a large bowl, mix the egg yolks, sugar and cornstarch.

- Add the coffee with milk (removing the cinnamon) and stir with a few sticks until all the ingredients are perfectly mixed.

- Pour everything over the pan and heat over medium heat while stirring continuously with the rods to avoid burning.

- About 5 minutes later, you will see that the coffee pastry cream begins to thicken and will be ready.

- Let it cool by covering it with plastic film so that it does not dry out (the film must be in contact with the coffee cream, without gaps) and then cover it with the lid of the pot.

- When the croissants have cooled, cut them gently in half.

- Put the coffee cream in a pastry bag when it has cooled and fill the croissants.

Bon appétit!

Coffee gelatin

Gelatin is a dessert that we have always loved, we usually prepare it at home with the classic flavors, but this time we have been encouraged to prepare it with one of the flavors that we like the most: coffee.

Ingredients for 2 pcs:

- 20 oz of semi-skimmed milk

- 2 oz of coffee

- 4 tablespoons of brown sugar

- 3/4 of an envelope of neutral gelatin 

- Liquid candy to decorate

Recipe:

- In a saucepan heat the milk and coffee already made over medium heat.

- Remove a little liquid and pour it in a bowl together with the gelatin.

- Beat it well with the blender to avoid the forming of lumps later.

- Add it to the saucepan along with the brown sugar and heat a few more minutes until it completely dissolves.

- Pour it over the molds (we have used two silicone of individual size).

- Let it cool overnight in the fridge until it settles completely.

- Unmold and pour some liquid caramel on top to decorate.

Bon appétit!

Moroccan pastela

We love international cuisine and Moroccan cuisine is one of our favorites. We love spices, the mixture of sweet and salty, the different flavors...

Ingredients:

- 2 sheets of brik pasta

- 5.3 oz of lamb

- 1/2 onion

- 1 handful of raisins

- 1 tablespoon of honey

- 1 handful of almonds and cashews (a handful in total)

- 1 tablespoon of ras-el-hanout

- 1 splash of olive oil

- Cinnamon

- Sugar glass

Recipe:

- Clean the lamb by removing the white parts of fat and cut it into small squares.

- Fry in a pan with olive oil until golden brown.

- Peel the onion and cut it into thin strips.

- In another pan, sauté the almonds and cashews with a few drops of oil until golden brown.

- Chop with a chopper until they remain in small pieces, without getting to have texture of dust.

- In the same pan where you have cooked the almonds and cashews, sauté the onion until soft.

- Add the lamb, the honey and ras-el-hanout.

- Mix everything well and add the raisins.

- Grease the brik pasta slices with a few drops of oil and place the lamb filling in the center.

- Cover with a layer of cashews and chopped almonds.

- Close the sheet of pasta brik making folds to form a package.

- Turn it over and place it with the folds down on the other sheet and close in the same way.

- Bake at 200º for 15 minutes until the brik paste is crispy, you can brown it more or less to your liking, but without getting burned.

- Let it temper a little and sprinkle icing sugar and then cinnamon on top to decorate.

Bon appétit!

Creamy coffee cake

Today we wanted something sweet and the truth is that we love this type of creamy cakes, because they are very light, but also addictive! 😊

Ingredients:

- 7 oz of cream to assemble

- 3 oz of sugar glass

- 1 envelope of neutral gelatin

- 3.5 oz of coffee

- 10 cookies

- 1 tablespoon of margarine

Recipe:

- Store the cream in the fridge so it is very cold.

- Crush the cookies with a chopper until you have very small pieces.

- Heat the margarine a few seconds in the microwave until it melts and mix it with the crushed cookies.

- Form the base of the cake by placing it inside a mold (we have used a metal ring for plating).

- Allow to temper at room temperature and put it in the fridge for a while to cool.

- Assemble the cream very cold together with the icing sugar and a blender with the accessory of the rods.

- Mix the neutral gelatin to the coffee and let it cool.

- Add the coffee to the whipped cream and mix it carefully with enveloping movements.

- Pour the mixture on the base of cookies.

- Store it in the fridge and let it set for a few hours.

- Decorate with ground cookies on top of the cake.

Bon appétit!