Strawberry & Chocolate Christmas tree recipe.

Zatteya @ Youtube

Impress your friends and family with this strawberry and chocolate xmas tree.

Strawberry Christmas tree recipe. (cooking time an hour at most)

Ingredients for cone:

2 egg whites

100g caster sugar

50g plain flour

1 teaspoon cocoa powder

60g unsalted butter, melted

Method:

Preheat oven to 200C (400F/Gas 6)

Place egg whites in a bowl and whisk until firm. Add caster sugar, whisking well. Using a sieve, sift flour with cocoa onto the surface of the mixture and whisk. Now add butter and whisk in carefully until mixture is evenly blended.

Line a baking sheet with non-stick baking paper. Place about 4 spoonsful of mixture onto baking sheet and spread well into a thin layer. Bake in the oven for 3-4 minutes. Take out from oven and loosen the layer of mixture from the baking sheet using a palette knife. The thin layer should be flexible. 

Roll it to form a cone shape. Cut the base of the cone with scissors to make it level and able to stand straight (you should end up with a 20cm to 25cm tall cone (9 inch). Leave cone to set and cool down for 20-30 minutes.

Zatteya @ YouTube

Strawberry Christmas tree assembly:

For this you will need:

The tree cone you just made

A base (cake base or a plate)

1 Kg of strawberries with stalks removed

200g of melted chocolate for the tree and an extra 50g of melted chocolate for fixing the tree to the base.

One slice of apple or star fruit to make the star for the top of the tree (optional)

Method:

First of all fix the cone to the base using the 50g melted chocolate. 

Then dip the large ends (stalk ends) of the biggest strawberries in the 200g melted chocolate and fix them to the bottom of the tree.

Add the next layers the same way, using the medium sized strawberries, saving the small ones for the top. To make the star: take a slice of your fruit and cut it into a ‘star’ shape and place it on top of the tree. 

Russian style cooking: Marinated Aubergine (Eggplant) in vinegar, with dill and garlic recipe.

Marinated Eggplant is first cooked in vinegar, so it is much like an eggplant pickle. A bit of garlic and dill will give it plenty of flavour, making it perfect for serving alongside salads or simply spreading on crispy toasts or fresh baguette.

Ingredients:

2 large Aubergines (400g each)
2 tablespoons of salt
6 tablespoons  10% distilled white vinegar or cider vinegar
4-5 cloves garlic
100g fresh dill
аbout 60-80g sunflower or vegetable oil
2 litres of filtered water

Method:
To make the marinade, bring 2 liters of water (with 2tbsp of salt & 6tbsp of vinegar)
to the boil in a large pot over medium heat.While the water is warming up, prepare the other ingredients: Chop the aubergines into pieces, chop dill and peel garlic.

Place aubergine into the boiling marinade and boil, irring occasionally, until tender (approx. 5-7 minutes). Drain the aubergine using a sieve or collander, set collander over a pan and leave to cool down for couple hours, or until room temperature.

Stir together aubergine, garlic, dill, and oil in a bowl. When well mixed, cover with cling film and marinate the aubergine in fridge for at least 4 hours. Marinated aubergine can be kept, chilled, for
up to 1 month.

Please find video instruction to this recipe below :

Thank you for cooking with me today!

Enjoy and have a nice day!

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Nachos recipe

Nachos

Ingredients:
175g tortilla chips,
400g canned refried beans, warmed
2tbsp finely chopped bottled Jalapeno chillies
200g canned or bottled pimientos or roasted peppers, drained and finely sliced
115g Gruyere cheese, grated
115g cheddar cheese, grated
salt ad pepper
guacamole and soured cream, to serve

method:

Preheat the oven to 200C Spread the tortilla chips out the base of a large, shallow ovenproof dish or roasting tin.

Cover the tortilla chips with the warmed refried beans. Sprinkle over the chillies and pimientos and season to taste with salt and pepper. Mix the cheeses together in a bowl and sprinkle on top.

Bake in the preheated oven for 5-8 minutes, until the cheese is bubbling and melted. Serve immediately with guacamole and soured cream.


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Pear and Roquefort Open Sandwiches

Pear and Roquefort Open Sandwiches

 
Ingredients:
4 slices walnut bread, about 1cm thick
4thin slices cured ham, such as Bayonne or Parma
2ripe pears, halved, cored and thinly sliced lengthways
100g Roquefort cheese, very thinly sliced


Step one:
Preheat the grill to high. Put the bread slices under the grill and toast until crisp, but not brown, on both sides. Do not turn off the grill.
Step two:
Fold or cut the ham slices to cover each slice of bread, and then equally divide the pear slices between them. Lay the cheese on top.
Step three:
Return the open sandwiches to the grill until the cheese melts and bubbles. Serve immediately!

If you like this recipe you probably will love Russian Style recipe: open egg sandwich (egg on French baguette)