Creme Brulee meets Leche Flan

Hi dolls

Today I wanted to make creme Brulee,but then I saw a picture of Leche Flan.So I couldn't decide.
Why not marry them??? Take the good features of each dish and combine.I love Leche Flan,but 12 egg yolks is a lot.And I looooove creme brulee,but the top can sometimes be bitter.
You get the idea :)

For the custard :
400 ml of double/heavy cream
60 gr sugar
30 gr brown sugar
170 ml milk
30 ml water
1-2 teaspoons vanilla extract
a dash of salt
4 egg yolks

For the caramel : 
100 gr brown sugar
3 tablespoons of water

or 100 gr caramel syrup

for the mold : 1 tablespoon of butter

You should start with the caramel.In a heavy bottom saucepan mix the brown sugar with water and let it melt and caramelize.Don't stir,just carefully move the pan.Once the color is golden brown/amberish,you are done.

Let's move on with the custard ! If you have a blender,add all the ingredients and mix for 20 seconds,if you don't have a blender,whisk the ingredients until the sugar has dissolved.Chill the mixture in the fridge for at least 2 hours.
Now you got to grease an ovenproof deep dish and fill the bottom with the caramel.You can also use a lot of small molds.

For the oven you need a deep baking tray.Place your mold with the bruleeflan in the deep tray and fill the tray with hot water,so that the mold is inside the water.1-2 'fingers' of water will do the job.Preheat the oven to 150 degree celsius (medium heat) and cook the brulee flan for 30-40 minutes or until a inserted toothpick comes out clean.
Chill until you serve it!
To serve it simply take a flat plate and place it on top of the flan mold.Hold plate and mold together and flip rapidly.Taaadaaaaa

Huggies
Cookingchinchillas

Yellow Mango Nectarine Vanilla Passionfruit jam (vegan)

Hi dollies

I really have gotten into making my own jams and marmalades,because the jams in the store are just boring and have quite a flat flavor.
About a week ago I saw yellow mangoes at the store for quite a great price,but I didn't really know what to expect from a yellow mango.
They are waaaaay more succulent,fruity and tropical.Going through the fruit section I found a great variety of nectarines,which would be a great fit for the mango.Sadly I didn't find any passion fruit,so I just took a box of passion fruit juice.

The jam tastes fabulous,especially with cream cheese it has the flavor of Solero ice cream.*YuM*
You need:

5-6 screw lid glass jars : Clean them with well with hot water!
1,2 kilo Mango flesh (peel and dice the mango,then weight the flesh)
1 kilo Nectarines (don't peel,just dice and remove pit)
500 ml passion fruit juice
50 ml lemon juice
1 tablespoon of vanilla essence
2 kilos of sugar
a tiny dash of salt


In a very large pot mix all the ingredients and bring to a boil.Once foam starts to build up,remove it with a spoon.Take a potato masher or a balloon whisk to mash up the fruit pieces.
Simmer on medium low until the consistency gets thicker,then boil on medium high heat until the jam has fully thickened.If the jam won't thicken,add 2 tablespoons of corn starch mixed with 3 tablespoons passion fruit juice and boil for 1 min while stirring.
Set aside!
Quickly rinse your jars with hot water and fill the jam inside and leave about 1 cm of room.
Close the jars and turn upside down for 10 min,then you can let them cool and store for 6 weeks.
I prefer to store them in the fridge,just to be sure they won't spoil due to the hot weather.

I am really happy with the result and I will never go back to store bought jam or jelly.


Huggies
Cookingchinchillas

Caramel Syrup (for coffee,ice cream,cake garnish,tea etc)

Hi dollies <3

Because the Vanilla Syrup turned out great,I thought I would experiment with caramel flavored syrup.Most commercial caramel syrups use a variety of artificial flavors and colors,which is not cool,especially when kids are supposed to consume that stuff.
Before I get started with the recipe I have to warn you: Caramel gets very very hot during the process of making it,so it would be good if you have a pair of mittens and wear a long sleeve shirt.During the process we are gonna mix cold water with hot hot caramel and it's gonna start and splash a little,so be sure you wear mittens and make sure you have expelled kids and curious pets out of the kitchen.This may sound a little dramatic,but you better be safe than sorry,right?

You need :
a deep,heavy bottomed saucepan with high walls (this is gonna reduce the chances of getting splashed)
400 gr sugar
125 ml water
a dash of salt
1 tablespoon light corn syrup

250ml of cold water (to stop caramelisation)


Mix 400 gr sugar,salt,corn syrup with 125 ml of water in your saucepan and bring to a boil.Make sure there is no sugar sticking to the sides of the pan.Turn up the heat and cook without stirring until amber/golden brown.
Now you will see that the color turns darker.Put your safety mittens on and add the cold water slowly.(Be careful not to have your face close to the pan)
Turn off the heat and whisk a little.
Now turn on the heat to medium low and simmer for about 4-6 minutes.Remove from the heat and place a little drop on a plate,wait for 5 minutes for it to cool and touch it.It should be super sticky.
If it is not sticky,simmer for another 3 minutes.

Store in an airtight jar or bottle at room temperature.

Huggies
Cookingchinchillas


What is your favorite syrup flavor??

Vanilla syrup recipe for coffee,tea and deserts

Hi dolls

I love to spice my daily beverages up with syrups,but sadly good syrups like Monin are very expensive.So I thought I could do my own version,which was a success.It works with vanilla pods and as well with vanilla essence/vanilla sugar.

For 500 ml of syrup you need:
2 Vanilla pods or 2 1/2 tablespoons vanilla sugar or 1 1/2 tablespoons vanilla essence
300 ml light corn syrup
150 gr sugar
1 teaspoon of any clear alcoholic drink (vodka,rum,tequilla)
a dash of salt
6 tablespoons water
(If you use Vanilla pods,you need a fine mesh strainer)
Bottle /jar/airtight pitcher

Coarsely chop the vanilla pods and the water,sugar and cornsyrup to a boil in a medium sauce pan.
Add the vanilla pods(or vanilla sugar/essence),reduce the heat to low and add the salt.Add the booze and keep slowly simmering for 5 minutes.
Let the syrup cool for 10 minutes and strain if you use vanilla pods.For a better result with vanilla pods you can steep the syrup overnight and then you strain it.
Fill in an airtight bottle/jar.

You can add 1-2-3 teaspoons of syrup to your coffee,tea,yogurt,cappuchino and any drink hot drink you can imagine to add sweetness and flavor.


Here is my iced Vanilla Frappe :)

Huggies
Cookingchinchillas

Coconut Ice cream with Nutella swirl

Left: Coconut Nutella Right: Chocolate Nutella

Hi dolls

This hot weather screams for ice cream!! The following recipe doesn't require a ice cream machine,so everybody can enjoy home made deliciousness.

The base recipe can be used for any flavor you desire :)
You need :
300 ml vegetable based whipping cream

1 1/2 teaspoon vanilla extract
100-200 gr of icing sugar (depending how sweet you like it)
a dash of salt

(The above ingredients are for the ice cream base)
5 tablespoons of Nutella
150 gr coconut shavings (the tiny ones)
50 ml water





30 minutes before you start soak the coconut shavings in water and place in the freezer.
Then you whip the cream and salt with an electrical mixer until you get a very soft peak texture.Add the sugar and vanilla while mixing until you get stiff peaks.Don't forget to taste inbetween.I used 150 gr of sugar and it was sweet.
Now mix in the soaked coconuts and the water and beat on high speed for 5  minutes.
Set aside and melt the nutella in the microwave on medium heat for 5-10 seconds (until it's runny)
Get an airtight plastic container with lid and pour the whipped mixture inside,drizzle the nutella over it randomly and slooowly stir in the nutella until you create cute swirls.
Freeze overnight and enjoy.


To make a second batch of ice cream with chocolate flavor you can simply add :
100 ml of water
5-7 tablespoons unsweetened cocoa powder
Bring the water to a boil,add cocoa powder while whisking and chill it in the fridge until cold.
Add that instead of the coconuts.

Huggies
Cookingchinchillas

Apricot jam with a twist (vegan,no gelatine)

Hi dolls

Every year it's the same : When apricots are in season in Greece friends and relatives hand you huge bags of apricots.This year I accumulated 2,5 kilos.And you can't possibly eat them all,so I decided to make apricot jam,because it's easy and it will last.

You need :
screw lid glass jars : Clean them with well with hot water!
1,2 kilo apricots (remove stone,dice)
500 ml water
50 ml lemon juice
1 tablespoon of tequila
1,3 kilos of sugar
a dash of cinnamon
a dash of ginger powder
a dash of ground clove
a dash of ground cardamom

In a very large pot mix all the ingredients and bring to a boil.Once foam starts to build up,remove it with a spoon.
Simmer on medium low until the consistency gets thicker,then boil on medium high heat until the jam has fully thickened.
Set aside!
Quickly rinse your jars with hot water and fill the jam inside and leave about 1 cm of room.
Close the jars and turn upside down for 10 min,then you can let them cool and store for 6 weeks.

I just enjoyed a bun with cream cheese and jam *nommmmmm*
You can use this recipe for almost every fruit and also you may replace a certain amount of apricots with mango,apple,passion fruit,pumpkin,cherries,peaches etc.
The spices might seem strange to you,but a little bit of spice really flatters the apricots' fruitiness.

Huggies
Cookingchinchilla

Watermelon slushy granita

Hi dolls

On those hot days of summer this watermelon slushy/granita has saved me so many times.It's super easy to do and it tastes fantastic!
You need:
900 gr of watermelon flesh/pulp
200 gr of sugar
the juice of 2 limes
the juice of 1/2 lemon
100 ml water



Bring the sugar and water to a boil,stir once and simmer without further stirring until the sugar has dissolved.
Let the sugar water cool completely.
Cut your watermelon into chunks and pulse in the food processor/blender.
Push your mixture through a fine mesh strainer in order to remove seeds and the stringy pulp.
Mix the sugar water with the watermelon juice,add the lemon/lime juice and put into a large plastic container.
Put into your freezer and freeze.
Now all you gotta do is to check on your granita every hour and scrape it vigorously with a fork.This step will ensure that you don't end up with a frozen block of watermelon juice.
We are going for tiny ice crystals!
Repeat the step until you have the desired slushy/granita texture.
If you have an ice cream machine,you can use it of course.

Bon Appetit :)

Huggies
Cookingchinchillas

Chocolate Mousse Cake with Peanuts

Hello fellow chocolate zombies,

Last night I had one of those 'late cooking sessions',which are perfect to get rid of any stress that may have build up during the day.The result was a chocolate mousse cake with chunks of snickers bar inside,caramelized peanuts and white chocolate on top.

For the base you need:
250 gr petit beurre biscuits or digestive biscuits
1 tablespoon sugar
125 gr butter

Melt the butter and the sugar,stir until the sugar dissolves.In a food processor turn your cookies into fine crumbs.Add the crumbs to the melted butter and remove from the heat.
Press into a cake tin.

For the mousse you need:
200 gr milk chocolate (broken into pieces)
200 ml vegetable fat/oil based whipping cream (but normal cream will also do)
50 gr sugar
3 tablespoons cocoa powder
a pinch of salt
+ extra 150 gr/ml vegetable fat based whipping cream or frozen whipped topping (thawed)
+2 snickers bars

In a medium size pot warm up the vegetable based whipping cream and melt the chocolate,sugar and cocoa powder over very low heat.It should be just above body temperature.Add a pinch of salt and stir slowly for 5 minutes.Let the mixture cool down for 1 hour.The freezer does miracles when you want to cool down liquids quicker.
Beat the 150 gr vegetable based whipping cream until almost stiff.Slowly add the chocolate mixture and keep on beating.If you are using whipped topping,just fold the chocolate mixture in.Chop up your two snickers and add them to the mousse.Chill for 2 hours,or 30 min freezer)


For the topping you need:
100 gr unsalted peanuts
200 gr white chocolate
20 gr sugar


Coarsely chop the peanuts up in your blender/food processor and toast them in a very hot not stick pan.Once they start to get color,add the sugar.Let the sugar melt and caramelize,then add half of the white chocolate and stir.
Pour on top of the mousse and spread evenly.Melt the rest of the white chocolate and add it on top.This is totally optional.


Huggies
Cookingchinchillas

Pancake tatin

Hi dolls,
Since my numerous attempts to make a tarte tartin were quite an epic failure,I had to find a way to get the flavor right without causing a mess or burning myself while flipping over the tarte.If you have ever had the chance to eat a tarte tartin,you will understand why I am so obsessed with the flavor.

For the pancakes you need:
for the dough
250 gr Flour
500 ml milk
3 eggs
1 tablespoon cognac
30 gr melted butter
1 tablespoon sugar
a pinch of salt
1 teaspoon vanilla syrup

Cook the pancakes in a buttered pan and set aside.

For the caramelized apples you need
2 granny smith apples,peeled,cored cut into wedges.
1-2 tablespoons sweetened condensed milk
4 tablespoons of sugar
1 teaspoon vanilla extract

Lightly whipped cream or ice cream  for garnish

Put all the ingredients in a small heavy bottomed pot and bring to a boil.Now reduce the heat to medium and keep the mixture boiling while stirring with a wooden spoon.Once the mixture starts to change color (light golden brown),have the confidence to let it brown further without stirring.Just slightly move the pot a bit.
Never ever touch hot caramel!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
You should have a rich brown caramel now.Place the apples on top of the pancakes,add whipped cream and drizzle with syrup.

And that was my lunch (Yes,very nutritious and healthy lol) .Who cares!

Huggies
Cookingchinchillas

Caramel swirled carrot cupcakes

Salut!


Marrying carrot cupcakes with caramel was certainly a risk,but it was worth it.The cuppycakes turned out very moist,delicious and well balanced.
For the caramel you will need to follow the recipe of the dulce de leche caramel.
You can also use caramel drops from the supermarket of course.

You need:
200 gr flour
40 gr whole grain flour
1/2 sweet apple (grated)
1 large carrot (grated)
100 gr ground walnuts
50 gr coarsely chopped walnuts
3 eggs
100 ml milk
100 ml olive oil
200 gr sugar
1 teaspoon ground cinnamon
1 1/2 teaspoon baking powder
1 teaspoon pure vanilla essence


Mix all the ingredients with an electric mixer,fill into greased cup cake molds.
Add coarsely chopped caramel into each filled cup cake mold and bake for 20 min at 180-200 degree Celsius (Medium high-high heat)
Once again,if the batter is too runny,add flour,if it is too stiff,add milk.It is always good to have extra flour or milk in the kitchen when baking.







Huggies
Chinchillachannel258

Chewy Caramel treats or a chewy version of dulce de leche

Hi hun-huns!


One of my most vivid childhood food memories is my grandma making caramel treats.They were sticky,chewy and full of flavor.
Those caramel treats are delicious,they don't need a ton of ingredients and you can use them for truffles,cakes,muffins,ice creams,toppings for pudding or homemade candy bars.

You need:
390 ml sweetened condensed milk
a dash of salt
a dash of vanilla sugar or 1 teaspoon vanilla extract

a heat proof deep,small dish greased and dusted with cocoa powder
sprinkles for decoration,but they are not necessary

In a heavy bottom non stick pan bring the sweetened condensed milk and the other ingredients to a boil.Once it boils,lower the heat to medium.While constantly stirring with a wooden spatula and taking care that nothing sticks to the bottom of the pan,simmer the mixture for 10-15 minutes.Once the color changes from white to a light golden brown and the texture changes from liquid to a paste-like texture,you can transfer the mixture to your heat proof dish that you have greased and dusted with cocoa powder.
If you want you can sprinkle the caramel with sprinkles or cocoa powder.You may even cover it with chocolate.

Chill in the fridge for 2 hours then cut into bite sized pieces.
If you want to use your caramel for cakes or ice creams,you can cut it up into smaller pieces and store it in an air tight container for up to two weeks.

I topped some vanilla ice cream with these delicious little treats and it was a heavenly taste experience.


Dulce de leche is a spread which is very popular in south American countries.If you want a spread-able caramel,reduce the cooking time by 5 minutes.You may also add some toasted nuts.
Fill it in a jar and spread it on your bread!!
Dulce de leche is also a brilliant filling for cakes or swirled ice cream!
Huggies
Chinchillachannel258

Chocolate mousse

Hi dolls,
It was time for a late night chocolate mousse!I like cooking at night,because my head is empty enough to be able to create.The recipe is easier than it looks :)

You need:
200 gr milk chocolate (broken into pieces)
200 ml vegetable fat/oil based whipping cream (but normal cream will also do)
50 gr sugar
3 tablespoons cocoa powder
a pinch of salt

350 gr/ml vegetable fat based whipping cream or frozen whipped topping (thawed)
5 tablespoons icing sugar
chocolate syrup

In a medium size pot warm up the vegetable based whipping cream and melt the chocolate,sugar and cocoa powder over very low heat.It should be just above body temperature.Add a pinch of salt and stir slowly for 5 minutes.Let the mixture cool down for 10-15 min.

Beat the 300 gr vegetable based whipping cream until almost stiff.Slowly add the chocolate mixture and keep on beating.If you are using whipped topping,just fold the chocolate mixture in.

If you beat with a balloon whisk,you won't have to feel guilty eating the mousse,because you already had a work out.

In another bowl beat the remaining 50 ml/gr of veg based cream/whipped topping with icing sugar until stiff.

Now you can decide how you wanna serve this.I chose a glass
Layer mousse,chocolate syrup,whipped topping etc.


Huggies
Chinchillachannel258

Cookie House or the alternative small,edible gift wrap

Hello :D

Looking for a cute edible gift? This little cookie house will be the packaging of this years edible gift.
I can't tell you what the edible gift will be yet,but it sweet...tiny...and round.
You can even put a little jewelery box inside!

It is sooo much fun to build and decorate.I didn't buy a lot of decoration stuff,neither did I get the biscuits I wanted to use.But you get the idea :D

For the Glue you need:
300 gr of icing sugar (Always have extra icing sugar)
2-3 tablespoons water

Mix it into a thick paste.Thick enough to hold the biscuits without slipping and sliding and thin enough to be used in a piping bag.
To have a stable base either use a piece of cardboard on a plate or just a piece of strong non wobbly plastic.
Now for the walls you may take whatever rectangular biscuit.Chocolate covered,ginger bread etc.
For the decoration,use any candy you love.Food coloring,sprinkles,smarties,chocolate,gummi bears etc
Build the house in parts.First the walls,let them dry for 10 min,then the roof.

Kids will enjoy making those :)

Huggies
Chinchillachannel258

Raspberry Cheesecake

Hi
Cheesecake soothes soul ache,I am the living proof for that.

Haha,well I love cheesecake,I cannot say no to it.Usually I make a whole cheesecake and I will end up eating it for 3 days.Not good! So this time I just made half of my usual recipe.If you want a whole 23 cm spring form,double it up.

125 gr digestive biscuits (crushed)
50 gr butter,melted
1 tablespoon vanilla essence
300 gr cream cheese (unsalted)
70 gr icing sugar
150 ml heavy cream or cool whip ( I used cool whip)
a dash of cinnamon

For the topping:
100 ml raspberry sauce (I don't have access to raspberries here :(  )

-Small molds,glasses or springforms  and baking parchment paper


Line your molds with parchment paper,if you use a glass for your cheesecake,skip this step.
Combine crushed biscuits with the melted butter and season with cinnamon.Firmly press them into your mold/form/glass and chill for 1 hour.Mix cream cheese,icing sugar and vanilla with the electric mixer until well combined and smooth.Gradually add the cool whip while continuing to mix.


Spread the mixture on your biscuit base and try to make it look smooth and pretty.
Let the cheesecake set over night and un mold it.(Springforms are soooo handy!!!)
Now you can add the raspberry sauce on top.

Done :D

It was the first time I used my mini spring forms.Wow I finally produced a pretty cheesecake.I usually served mine in glasses,but it's so much nicer to finally eat it from a plate.

Huggies
Chinchillachannel258

Microwave fudge

Hi dolls,

I always wanted to try home made fudge,so after my last attempt turned into a big sticky lump of chocolate goo,I went with the fool-proof version that you can find Here.

The result was sooooooooo yummy! And it took me like 10 minutes.I replaced the semi sweet morsels with 340 gr (12 oz ) of milk chocolate.
Here is the result:

Huggies
Chinchillachannel258

Truffle madness

Phew!

I made two batches of truffles one with peanut,vanilla,cream and caramel fudge flavor and the other one with peanut,vanilla,white chocolate and  raspberry.

For the vanilla,caramel fudge ones I used (I can tell you approximately only.My kitchen scale ran out of batteries :( )
approx 200 gr unsalted peanuts (finely ground in the blender)
approx 40-70 g of sweetened condensed milk
1 teaspoon vanilla extract
approx 40 gr caramel fudge (finely chopped)
100 gr white chocolate
1 tablespoon margarine


For the coating :
300 gr milk chocolate
Bring the condensed milk and the vanilla extract to a boil and add the white chocolate.Melt it over very low heat.Add the peanuts,salt and fudge.If the mixture is too runny,you need more peanuts,if it is too thick,add more condensed milk.The filling should be thick and not too sticky.To get rid of the stickiness,fold in some margarine.
Place in the fridge and check on the mixture every 10 min.It should be thick and knead-able and not completely loose it's shape when rolled into a ball.

When you reached that point roll maaany little balls and put them in the fridge again for 20 min.
Then you can cover them with chocolate


For the raspberry filling,I switched fudge with 3-4 tablespoons of raspberry jam and I added another 100 gr white chocolate.
I added the raspberry jam to the condensed milk and brought it to a boil and then continued as explained above.


They are lovely !

But I don't want to see any chocolate anymore for today.
I didn't count but I filled two large trays.Around 120-140 truffles.


Chocolate Hugs


Cc258

I have a secret pssssssssssssssssssssssss

Hello lovies <3

I am actually very happy and doing my little happy dance,because a really awesome chef gave me his secret recipe for a very special truffle filling.
Usually I share all of my recipes,but I can't share this one.I can only tell some of the ingredients:
Vanilla pods,white truffle oil,cocoa butter,coconut,lime,heavy cream.
The outside of the truffles is just some semi sweet chocolate and a more bitter chocolate and funny little decorations.

Thanks J-P <3

Pomegranate delight (light food)

Hello

This recipe won't consume a lot of time,but it is still fabulous especially when you are craving a fancy desert.

You need :
200 gr soy yogurt vanilla flavor
6 tablespoons pomegranate seeds
2 tablespoon crushed whole grain digestive type cookies
1 tablespoon instant hot chocolate powder

Crush 4 tablespoons of pomegranate and mix it with the yogurt so it turns red-ish purple.
Take the crushed cookies and sprinkle them on the bottom of a glass/desert bowl.Add one layer of yogurt and dust it with the chocolate powder.Sprinkle some pomegranate seeds on top and add another layer of yogurt.Decorate with pomegranate.


YUM!
You can also use : compote fruit,raspberries,banana and basically any fruit you like.


Huggies
Chinchillachannel258

Nutella truffles

Howdy!

Finally! Making truffles was on my 'cooking goals' list for a long time.And various attempts were a sheer and utter failure.
But this time I finally got it right *Happydance*

For those yummy Nutella truffles with Hazelnut you need:

Filling:
300 gr semi sweet chocolate
140 gr Nutella
250 gr crushed petit beurre cookies or digestive cookies or Speculaas type cookies (Have some more on hand just in case)

100 gr toasted crushed hazelnuts
25-50 ml heavy cream
1 teaspoon vanilla extract
a dash of salt
1/2 teaspoon shortening

Combine vanilla extract,salt and heavy cream.In a pot melt the shortening first then slowly melt the chocolate and nutella on very low heat.Stir in the hazelnuts and crushed cookies and add the heavy cream little by little.Mix Mix Mix.Once you have a very thick texture that is hard to mix,stop adding cream.
If the texture is still to gooey,add more crushed cookies.
Chill for two hours.

With latex gloves or greased hands shape little round balls and place them on non stick wax paper.
Once you are done,put them in the freezer for 10-15 min.


For the outside of the truffles:
400 gr semi sweet chocolate
nuts of your choice
Melt the chocolate in a double boiler or bain marie
With a bamboo skewer pick up the truffles with a fork or bamboo skewer and dip them into the melted chocolate.
Add your favorite nuts on top.




I just ate 5 of them and they are really good.They make perfect gifts too :D




Huggies from chocolate paradise
C.c258

Diples (Greek sweet treat with syrup and walnuts)

Howdy!


This recipe is not for beginners.You should know the basics of handling pastry in order to succeed with the diples.
Diples are crunchy and sweet and they certainly capture the flavors of Greece.
In Crete they call them Kserotigania.I actually ate my first dipla in Greece and I totally didn't expect this kind of flavor explosion in my mouth.
I tried tweaking the recipe,but the results were not that great.Vanilla tastes horrible in diples!

You need:

2 eggs
2 egg yolks
a dash of salt
the zest of 1/4 orange
the juice of 1/2 orange
1/4 teaspoon baking powder/baking soda
300 gr all purpose flour
100 gr pastry flour
50 gr ground walnuts (finely ground)

1 liter of oil for frying

For the syrup:

250 gr Almond blossom Honey
250 gr Thyme blossom honey
1 cinnamon stick
50 gr brown sugar
75 gr sugar

For garnish: 50 gr walnuts (roughly chopped,don't appear in the pic used sesame seeds instead)

With a mixer beat the eggs,yolks and baking soda for 10 minutes.(yap 10 min)
While still beating the mix add orange zest and juice very slowly.Add finely ground walnuts.

With your hands (gloves :D) knead in the flours,until you have a semi firm dough.
Chill it for 3-4 hours in the fridge wrapped in saran wrap/cling film.

Dust your working space with flour.Better too much flower than too little!!!!
While working the dough,keep your hands dusted the entire time!!!!!!

Cut the dough in 2 portions and with a thin rolling pin roll out the dough very thinly and evenly.
With a pastry cutter cut the dough into rectangular strips that are 5,9 inches (15 centimeter) wide and 11,8 inches (30 centimeters long).

If the dough is sticky,dust hands,rolling pin and working surface with flour.

Heat up the oil in your deep frying pot/deep fryer.Wrap each strip around a fork,dip the dipla in the frying oil and fry until it starts to puff/rise and gets a light golden color.

Coool the diples on a cooling rack.

Boil the syrup ingredients on medium low heat for 8-10 min while stirring every once in a while.
You can either dip your diples into the syrup or pour the syrup over your diples while they are stacked in a bowl.

Sprinkle with walnuts.

If you are not a fan of syrup,you can skip the syrup steps and use pure honey instead.


Huggies
Chinchillachannel258