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Pumpkin pie
Raw Material:
1 kg squash (peeled and seeded)
1 cup olive oil (mild or strong, depending on your preference)
1/2 cup milk
1 cup wheat flour
2 eggs (size L)
1 cup sugar (brown or white)
A pinch of salt
1 bag of flan preparation (32 g)
1 bag of baking powder or baking powder (16 g)
Liquid candy (for the bottom of the mold)
How to Prepare Pumpkin Pie
Cook the pumpkin:
Cut the pumpkin into medium pieces and steam or cook in boiling water. Cinnamon sticks are added to water to enhance the taste and aroma.
Cook until tender, about 15-20 minutes.
Crush the pumpkin:
Once cooked, drain the squash and puree it in a food processor or hand-held blender. If you don’t have these utensils, mash them with a fork until you get a smooth puree.
Mixed ingredients:
In a large bowl, combine the pumpkin puree with the milk, olive oil, sugar, wheat flour, pinch of salt, eggs, a bag of flan mixture, and a bag of baking powder.
Mix all ingredients with a hand or electric mixer until a homogeneous and lump-free mixture is obtained.
Prepare the mold:
Pour a thick layer of liquid caramel into the bottom of a mould 25 cm diameter and 9 cm high.
Pour the pumpkin mixture into the pan, leaving a little space on the top to allow room for the cake to rise as it bakes.
To bake the cake:
Preheat oven to 170 °C, heat up and down.
Place the molds in the oven and bake for 40-45 minutes. To test doneness, insert a toothpick into the center; If it comes out clean, the cake is cooked.
Cool and demould:
Remove the cake from the oven and cool completely to room temperature before demolding.
For a deeper flavor, leave the cake in the fridge overnight before serving.
Warm reminder:
Preservation: If you don’t plan to eat the cake immediately, store it in the refrigerator and covered to maintain its freshness and creamy texture.
Flavor: You can add a little nutmeg powder or ginger powder to the mixture to make it more spicy.
Homemade caramel: If you wish, prepare your own caramel by melting the sugar in a pan with a little water until it turns golden brown.
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Serving size: 8 to 10 servings
Christmas Almonds
Ingredients ( 12 large almonds):
250 g almond flour (preferably Nut&Me)
Lemon peel
1 egg
1 teaspoon cinnamon powder
100 g erythritol or 75 g sugar
Whole almonds for decoration
Production instructions
Prepare the dough
In a bowl add almond flour, lemon zest, and cinnamon powder. Add erythritol or sugar and mix well.
Add the beaten eggs and beat with a spatula until well combined. Then use your hands to knead into an even dough.
Put in almonds:
Take part of the dough into small balls, squeeze them slightly, and place on a baking sheet lined with baking paper.
Place two whole almonds on each cookie and press them slightly so they don’t fall off during baking.
Place in the oven and bake:
Preheat the oven to 180 °C and bake the almond cookies until the cookies are slightly browned, about 15 minutes.
Cool and serve:
Remove the almond biscuits from the oven and cool completely on a grid rack before serving.
Preparation time: 10 minutes
Baking Time: 15 minutes
Portion size: 12 large amendrado cakes
Oregano cheese toast
Ingredients
1 cup wheat flour
1/2 cup grated cheese (it can be Parmesan, Pecorino, or your preferred cheese)
1/4 cup cold butter, diced
1/4 cup cold water
1 tsp dried oregano
1/4 tsp salt
1/4 tsp baking powder (optional, for added crispiness)
1 egg (for brushing, optional)
Sprinkle sesame seeds or coarse salt (optional)
Production instructions
Preheat the oven:
Preheat oven to 180 °C (350 ° F) and line a baking sheet with parchment paper.
Mix the dry ingredients:
In a large bowl, mix together the flour, cheese crumbles, oregano, salt and baking powder until well incorporated.
Stir in the butter:
Add the butter cubes to the flour mixture. Using a cutting knife or fingers, beat the butter well until the mixture is coarsely breaded.
Water was added:
Add a little cold water at a time and mix until the dough is incorporated. Don’t over knead, just mix until the dough is coalesced.
Roll out the dough:
Place the dough on a lightly floured surface and roll it out into a rectangle about 0.5 cm thick.
Cut the bread sticks:
Use a knife or pizza cutter wheel to cut the dough into long thin strips.
Ready to bake:
Place the dough strips on the baking sheet. Brush with beaten eggs and sprinkle with sesame seeds or coarse salt if desired.
Roasting:
Bake the breadsticks for 15-20 minutes until golden and crispy.
Cool and serve:
Place the breadsticks on a grid rack to cool before serving.
Prep Time: 15 minutes | Cook Time: 15-20 minutes | Total Time: 35 minutes
Calories: 150 (about every 3 breadsticks) | Portion: 20 breadsticks
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