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Potato buns

Today I wanted something different for our afternoon snack, so I’ve made these buns that I had on my list of recipes to test.

Right now I just can tell you that they smell so good and have such a tasty look that I am not sure I will be able to wait until the afternoon snack to taste them…

Recipe of potato buns

Ingredients

  • 100g of sunflower oil
  • 200g of boiled potato
  • 175g of brown sugar
  • 4 eggs
  • 50g of oat milk
  • 25g of fresh yeast
  • 600g of club wheat flour

Preparation

We just have to mix all the ingredients, I have used the dough program of the bread machine, but you can do it manually, in this case you have to let the dough rest for sometime, I think half and hour is enough.

The dough is quite sticky, so with the help of an spoon or some oil on our hands, we try to form buns and place them on a silicon sheet. We let them rest about and hour and then bake them at 180ºC for 10 minutes. We just have to let them cool before eating them!!!


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Xocolate turron

On Christmas one of the thinks I miss the most is eating some turrons, a dessert typically eaten during this festivity. Most of the turron is made with honey (and we cannot eat them because the great amount of fructose that they have) but some are made with chocolate and this year I have made some of it.

I have tried different recipes with different ingredients: milk chocolate without lactose, dark chocolate, rice crisps, cornflakes,… This receipt is a mix of everything I have tried …

Receipt of chocolate turron

Ingredients

  • 150g of milk chocolate without lactose
  • 150g of dark chocolate, dairy free
  • 150g of chocolate spread
  • rice crisps (with no added sugars)
  • cornflakes (with no added sugars)

Preparation

First we melt the milk chocolate and add half of the chocolate spread, then we add a 2 or 3 handfuls of rice crisps and mix everything. We place the result on the mold and wait at least for an hour until the chocolate is hard.

Now we repeat the same process with the dark chocolate and the cornflakes, and place it on the mold, on top of the milk chocolate layer. We wait some hours until the chocolate it’s settle (the longer the better, I use to wait an entire day) and it’s ready to eat.

If you want a sweeter turron, you can use rice crisps and cornflakes with added sugars or add some sugar or dextrose to the melted chocolate.


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Cinnamon biscuits

This year my daughter is on the “chefs” class and this weekend she had some homework: prepare some food and then explain the receipt to the rest of her class.

She wanted to prepare some biscuits, so I search for ones that were easy to make…

By the way, the “chef” uniform is my own work, someday I will show it to you with more detail.

Receipt of cinnamon biscuits

Ingredients

  • 125g of sunflower oil
  • 125g of oat milk
  • 130g of dextrose
  • 1 egg
  • 480g of club wheat
  • 1 teaspoon of baking powder
  • 1 pinch of salt
  • cinnamon
  • chocolate

Preparation

First we mix the oil, milk, dextrose and the egg, and the we add the flour, the baking powder, the salt and the cinnamon. Once its all mixed we shape the biscuits and then we bake them for 10 minutes at 180ºC.

We have decorated some of the biscuits with chocolate and some others with sugar stars.


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Biscuits with vegetable cream and club wheat

Today we have baked some more biscuits, this time I wanted to test the results with vegetable cream…

galetes

I have followed this recipe, more or less … and the result is very taaastyyy!!

Recipe of biscuits with vegetable cream

Ingredients

  • 200 ml of oat cream
  • 400g of club wheat
  • 100g of brown sugar
  • 1 teaspoon of bicarbonate
  • 1 big egg
  • dark chocolate to decorate

Preparation

Preparation is very easy, you mix all the ingredients with the mixer, then you roll out the dought, and keep it on the fridge for an hour. Now you cut de dough and bake the biscuits for about 10 minutes at 190ºC.

You can eat the biscuits like this or decorate them with sugar, chocolate… we have chosen the chocolate!!


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Muffins with chocolate drops

Today I have baked some muffins with chocolate drops. I have quite improvised the recipe as I was in a hurry, but the result was so tasty that the muffins have disappeared from the plate in a blink.

Recipe of muffins with chocolate drops

Ingredients

  • 100g of brown sugar
  • 300g of club wheat
  • 3 big eggs
  • 160g of dark chocolate
  • 160g of sunflower oil
  • 140ml of oat milk
  • 16g of baking powder
  • salt
  • powdered sugar

Preparation

I have used a bar of dark chocolate, so first I have cut it with the thermomix, for a few seconds at speed 4. Then I have added the rest of the ingredients and I have mixed it for 30 seconds at speed 3.

After the dough has rested on the fridge for about an hour, I have placed it on the molds and I have sprinkled it with powdered sugar. Finally I have baked the muffins for about 20 minutes at 180ºC.


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“Panellets”

This time of the year, we use to make the “panellets”, a sweet desert made of almonds, that are typically eaten the night before the 1st of November, on a celebration called the “castanyada” where people gather to eat baked chestnuts and sweet potatotes , panellets and drink sweet wine.

This year I have made two different kind of panellets, one with almonds (on the right) and the other with hazelnuts (on the left), the last are not so known but are also very tasty.panellets

Recipe of hazelnut panellets

Ingredients

  • 300g of shelled  hazelnuts
  • 250g of brown sugar
  • 50g of boiled potato
  • the skin of a lemon
  • 1 egg white

Elaboration

I use the thermomix to prepare them, first I grind the sugar, 20 second at velocity 10, then I add the skin of the lemon and grind 2o seconds more at the same velocity. Now I add the hazelnuts and program 10 seconds at velocity 6. Finally I add the potato and the egg white and grind again for 6 seconds at velocity 6.

Once I have all the ingredients well mixed I put the dough on a plastic bag and place it on the fridge for at least 12 hours.

Next day I make the panellets with small amounts of dough, giving them round form and decorating each one with chocolate, pinions, quince jelly, brittle,… Once they are decorated I bake the panellets for 7-8 minutes at 180ºC.

Note: To make almond panellets you just have to use almonds instead of hazelnuts, the quantity is the same.

Note: Manual preparation is very easy, you just have to place all the ingredients, grinned, on a bowl and mix them with your hands until you have a compact dough.


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Sweet “coca” of club wheat

This sweet “coca” is the one we make the most at home, as it can be eaten alone or dunked in hot chocolate. Sometimes I make it with brown sugar and other times with rice syrup, the quantity is the same for both ingredients. We prefer it with rice syrup as it gives it an special taste that we like so much that sometimes I even make the “coca” without the aniseed.

coca

Recipe of sweet “coca” of club wheat

  • 100g of oat milk
  • 100g of watter
  • 50g of olive oil
  • 2 tablespoon of rice syrup
  • 420g of club wheat
  • 25g of fresh yeast
  • a pinch of salt
  • 1 tablespoon of aniseed
  • brown sugar

Elaboration is quite simple, as I use a bread machine. I place all the ingredients on the pan, except the aniseed, and use the program for the sweet dough, the machine tells me when to incorporate the aniseed.

Once the machine has finished I form the “coca” (with this amount of dough I make two medium “cocas”) and  I paint the upper part with olive oil, and then place some brown sugar on top.

Now it’s time to bake it for 15-20 minutes with the oven at 180ºC.

A variant of this “coca” can be made with aniseed liqueur instead of the herb, the procedure is the same but instead of placing the aniseed on the dough, we spray the “coca” with a generouus amount of aniseed liqueur 5 minutes before taking it out of the oven.