Recipe Zubair

Ingredients: 2 firm-fleshed potatoes 4 c. 1 tsp olive oil salt and pepper dry herbs (optional) Preparation: You have the choice of peeling your potatoes or of keeping the skin to give them a rustic aspect but you will then have to wash them to remove the soil. Prepare a large bowl filled with cold water (be careful, not to the top because the potatoes will take up space, add more if necessary at the end of the cut). Cut the potatoes into thin strips using a robot if you are lucky enough to have one, otherwise I recommend the mandolin. You can also opt for cutting with a good sharp knife (tested), your slats will then be less uniform and less fine but it still works. Soak the apple slices in water as you cut them, 15-20 min to remove the starch that would make them stick. Drain them and then wipe them between two clean cloths or absorbent paper. Place the coverslips in a single layer on a baking sheet covered with baking paper. Sprinkle the strips with a few drops of o...

Ingredients: 6 boxes of tuna fillets with lemon Saupiquet 1 kg of sweet potatoes 50 g flour 50 g breadcrumbs 2 eggs 1 teaspoon mustard 5 tablespoons of sunflower oil 1 lemon Espelette pepper Frying oil Preparation: Drain the tuna fillets, and keep the cooking juices. Wash, peel and cut the sweet potatoes into large fries. In a deep plate pour the flour, in another breadcrumbs. Beat an egg omelet on a third deep plate Roll the fillets in the flour, then in the beaten egg and finally in the breadcrumbs. Make a mayonnaise, add the tuna cooking juice and a dash of Espelette pepper. Fry the sweet potatoes in a 180 deep fryer for 9 minutes. In a hot non-stick pan, pour 3 tablespoons of sunflower oil. Fry the tuna fillets on all sides. Dispose of on paper towels. Check the cooking of the sweet potatoes, drain them on a paper towel and salt lightly. Prepare your Fish & Chips on a warm dish and accompany them with a small jar of your lemon mayonnaise!

Ingredients: For the dough: 175 g butter, liquid, but no longer hot 200 g of flour 50 g cornstarch 3 tsp, baking powder 150 g of sugar 2 pts vanilla sugar 1 pinch (s) of salt 75 g poppy seeds, unground 4 egg (s) 150 ml milk For the cream: 400 ml milk 100 g marzipan 1 pt. Custard 2 pts vanilla sugar 1 tablespoon of sugar 4 tablespoons almond (s), ground 1 pt.gelatin powder, white For decoration: 100 g whole milk couverture 1 tsp, heaped nut nougat cream 1 tbsp pistachios, chopped Furthermore: Fat for the springform pan n.B. flour or semolina or breadcrumbs for the springform pan Preparation: Preheat the oven to 170 ° C, grease a 26 cm springform pan and crumble out. For the dough: Mix the flour, cornstarch and baking powder in a small bowl. Put the sugar, vanilla sugar, poppy seeds and salt in a large bowl and beat well with the eggs using a mixer. Add the milk and butter. Gradually sieve in the flour mixture and mix well. Then fill into...

Ingredients: 100 g cream 1 tbsp vanilla sugar 1 tablespoon of sugar 250 g quark 125 g amarettini 300 g blueberries n.B. Amarettini Preparation: First whip the cream with the vanilla sugar and the table sugar until stiff and stir the curd smoothly in a separate bowl. Then add the cream to the curd and fold in. Put the amarettini in a bag, close it well and break the amarettini into coarse pieces with a rolling pin. If necessary, thaw and puree the blueberries. To layer, put some of the amarettini in a glass and cover with the quark cream, then add some of the pureed blueberries. Repeat the process until the glass is full. I. In the video, small mason jars are used because then the dessert is super e.g. can take to the picnic. Have fun copying! See this too: Chocolate Cream Pie Recipe

Ingredients: For the ground: 260 g oreo biscuits Melt 130 g butter For the cream: 500 ml milk 1 pinch (s) of salt 50 g of sugar 45 g cornstarch 4 egg yolks, size M 75 g whole milk couverture, chopped 75 g dark chocolate coating, chopped For the topping: 250 ml whipped cream, cold Chocolate chips for decorating Preparation: For the bottom, the oreos are crumbled very finely and then mixed with the butter and distributed and pressed in the pie form, or a spring form of 20 - 22 cm in diameter. So the floor should first cool in the fridge for half an hour so that it can solidify nicely. Then it is baked at 160 ° C top / bottom heat in the preheated oven for 10 minutes. Then it should cool down well again. When the time comes, the chocolate cream continues. First, stir the cornstarch with sugar and egg yolk and a small portion of the milk until smooth. So there are no lumps. The remaining milk is placed in a saucepan with the salt and heated on the stove. It s...

Ingredients: 250 g biscuit (s), chocolate chip cookies with nuts OR: 150 g biscuit (s), (chocolate chip cookies) AND: 100 g nuts, ground 75 g butter, liquid 500 g cream cheese 150 g of sugar 150 g peanut butter 2 egg (s) 125 g chocolate, bittersweet (e.g. 60%) 1 tablespoon butter, soft 100 g peanuts, chopped, alternatively hazelnuts Preparation: Whisk the cream cheese well with sugar and peanut butter. Add the eggs one after the other while stirring constantly. Crumble the biscuits very finely (ideally in a food processor or in a freezer bag) and mix with the liquid butter. Place the cookie mass in a 26-sheet springform pan lined or greased with baking paper, press firmly and spread the cheese mass evenly on top. Bake at 180 ° C for about 30 minutes until the cheese mass is firm. Melt the chocolate together with the butter over the water bath and spread evenly on the cooled cake. Serve with nuts and keep in a cool place until ready to eat.

Ingredients: For the crepes: 250 ml milk 2 egg (s) 120 g of flour 20 g baked cocoa 20 g of sugar 20 g butter, melted For the filling: 300 g cream 12 oreo cookies 10 g vanilla sugar 1 tsp vanilla extract Preparation: Set the butter aside and mix the remaining ingredients together thoroughly. With very small eggs, the dough can become too thick. If it has too thick a consistency, just add a little splash of milk. Then stir in most of the butter. To bake the crêpes, you use a pan that is not too heavy, approx. 18 cm, which is comfortable to hold and has a non-stick coating. Spread the remaining butter in the pan with a brush. I use a ladle to portion the dough evenly. As soon as your pan is heated, you add a portion of dough and quickly swirl it out in the pan. This spreads the dough into an evenly thin crepe. I always bake them on medium heat. With a spatula you can simply turn it over and bake the second side. The crepe is then briefly freed of fat on kitchen pa...

Ingredients: 180 g biscuit (oreo biscuits, approx. 16 pieces) 50 g butter 750 g curd cheese 300 g double cream cheese 2 packs of vanilla sugar 110 g of sugar 80 g of flour 3 egg (s) Preparation: Crumble the oreo biscuits in a freezer bag. Melt the butter and knead together with the biscuit crumbs in a bowl. Press the mass onto the bottom of a springform pan (diameter 24 cm) with a spoon. Mix the quark, double cream cheese, vanilla sugar, sugar and flour until creamy with a hand mixer at a medium setting. Add the eggs one by one and stir well. Pour the mass into the springform pan and smooth out. Tip: Cover the surface with other scraped biscuit halves as desired. Bake in the preheated oven at 160 ° C top / bottom heat (convection: 150 ° C) on the 2nd rack from below for about 40 to 50 minutes. Let cool for one hour at room temperature. Then refrigerate for at least 5 hours in the refrigerator. See this too: Chocolate Chip Cookie Brownie With Oreo Filling

Ingredients: 175 g of flour 1 teaspoon Baking powder 125 g butter, soft 150 g of sugar 1 egg (s) 1 pinch (s) of salt ½ vanilla bean (s), the marrow of it 50 g chocolate (chocolate drops), bake-proof 250 g biscuit (s) (oreo or similar) 200 g chocolate coating, bittersweet 250 g butter 3 egg (s) 75 g of sugar 75 g of flour Preparation Line a square baking tin (approx. 20 x 25 cm) or baking dish with baking paper. Preheat the oven to 175 ° C. For the chip cookie dough, knead 175 g of flour, baking powder, 125 g of soft butter, 150 g of sugar, 1 pinch of salt and 1 egg in a bowl. Add the chocolate droplets and mix in. Spread the dough into the prepared baking pan with a tablespoon. Place the oreo cookies side by side on the cookie dough. Chop the couverture for the brownie dough and melt together with 250 g butter in a water bath. Let cool slightly. Stir 3 eggs and 75 g sugar with the mixer into the chocolate butter. Briefly stir in 75 g of flour. Put the dough on ...

Ingredients: 110 g butter, room temperature 150 g of sugar 1 pack of vanilla sugar 2 egg (s) 380 g flour 1 tsp, baked soda 1 pinch (s) of salt 50 g chocolate drops, bake-proof 12 oreo biscuits, or 14 pieces Preparation: First, butter, sugar and vanilla sugar are stirred until creamy. Then the eggs are added and stirred in well. Make sure the eggs are at room temperature, like all other ingredients. The flour is mixed with the baking soda and salt so that the dry ingredients are later evenly distributed in the dough, because the ingredients can be mixed much better when dry. The chocolate drops are also added to the flour mixture. The flour mixture is then added to the butter egg mass and kneaded in until a smooth dough is formed. Before you can continue, the cookie dough should be left in the fridge for 1 hour. As soon as the dough has cooled well and solidified, you can continue. To do this, the oreo is wrapped in the dough and placed on a baking sheet covered with ba...

Ingredients 350 g biscuit (oreo biscuits) 200 g cream cheese 350 g chocolate coating, whole milk or bittersweet 100 g chocolate coating, white Preparation Roughly crumble the oreo with your hand and mix with the room-warm cream cheese. Mix with a food processor or blender to a smooth, dark brown cream. Place this cream in the fridge for at least 45 minutes. Carefully melt the couverture in a water bath. Meanwhile, line up two large plates with baking paper. Roll about 2-3 cm balls out of the cream cheese cream and carefully cover them with chocolate. If you want, you can then decorate the truffles with strips of melted white chocolate. Put them on the plates and let them cool thoroughly before eating, preferably overnight. Please always keep the truffles in the fridge! See this too: Oreo Chocolates Recipe

Ingredients: 28 oreo biscuits 100 g cream cheese 400 g chocolate coating, white Preparation: Chop the oreo biscuits in a food processor or place them in a freezer bag and use a rolling pin or similar. crush. Set aside two tablespoons of the oreo crumbs. Mix the rest with cream cheese so that it is well distributed. Form small balls with a diameter of approx. 3 cm from this mass, place them on a plate lined with baking paper and place in the freezer for 20 minutes. For the glaze, melt 2/3 of the couverture over a water bath, remove and stir in the remaining third until it has melted. Make sure that the bowl is only heated by the hot steam during the water bath and not by direct contact with the water. Take the oreo balls out of the freezer and skewer them on toothpicks. Then dip them in the liquid chocolate and let them drain thoroughly. Now place the chocolates on a plate lined with baking paper. Sprinkle the Oreo crumbs set aside as decoration over the chocolates as lon...

Ingredients: 16 ice cream cones For the dough: 100 g butter 140 g of sugar 2 egg (s) 180 g of flour 1 1/2 tsp baking powder 125 ml milk 1 1/2 tsp vanilla extract For frosting: 125 g butter 500 g powdered sugar 50 ml milk 2 tsp vanilla extract 2 tablespoons of baked cocoa Food coloring, red For decoration: chocolate sauce Sugar sprinkles, colorful Candy (s) (M & Ms or Smarties) Preparation: Beat the butter with sugar, then add the eggs and vanilla extract and stir in. Mix the flour and baking powder in a separate bowl and then alternately stir in the milk with the dough. Use a piping bag to distribute the finished dough in the ice cream cones and bake at 160 ° C for 12 minutes. Since the baking time depends on the size of the waffles, you should test it every now and then. For frosting, simply whip butter in a bowl until it turns white. Put the icing sugar through a sieve and stir about half of the butter. Mix the vanilla extract with milk and a...

Ingredients: 6 tablespoons of butter 250 ml water salt 4 eggs, size M 200 g wheat flour Oil, for deep frying For serving: Sugar Chocolate sauce Preparation: Put 6 tablespoons of butter together with the water and a pinch of salt in a saucepan. Bring to the boil while stirring until the butter has melted.  Now sift the flour into the saucepan and stir vigorously over a medium heat. As soon as the dough can be detached from the pot, it can be transferred to a mixing bowl. Let the mixture cool down a bit. Now gradually stir the eggs into the batter. Put enough oil in a saucepan and heat. In the meantime, fill the dough into a piping bag and press approximately 15 cm long dough strands into the hot oil. Let bake until the churros have a golden-yellow color. Roll pastries in sugar and serve with chocolate sauce.

Ingredients 2 red and yellow peppers 1 onion 150 g long grain rice salt 1/2 bunch of spring onions 1 tablespoon of oil 400 g mixed minced meat pepper 50 g ketchup 350 ml vegetable broth 2 tbsp tomato paste Preparation: Wash the peppers, cut off the top quarter. Clean the lid and pods. Cut the lid into small cubes. Peel the onions and finely dice them. Prepare rice in boiling salted water according to package instructions. Wash and clean the spring onions and cut the light and green parts separately into rings Heat oil in a pan. Fry the chop in it for about 5 minutes. Add the pepper and onion cubes after approx. 3 minutes. Season with salt and pepper. Stir in the ketchup, 150 ml broth, tomato paste and 1/2 of the green and all light spring onion rings and simmer for another 2-3 minutes Drain the rice and add to the mince. Fold in loosely and fill the minced rice mass into the peppers. Place the peppers in an ovenproof dish and pour in 150–200 ml broth. Bake the pod...

Ingredients: For the dark dough: 425 g flour (Type 405) 40 g cocoa powder 1 PK baking powder 5 children's bars 200 g of sugar 2 PK vanilla sugar 250 g butter 2 eggs (size M) For the light dough: 1 kg curd cheese 4 eggs (size M) 2 PK pudding powder 250 g of sugar 2 PK vanilla sugar 375 g butter Preparation: For the dark dough, mix the flour with cocoa powder and baking powder and sieve in a bowl. Chop children's bar into small pieces and melt in a bowl over the water bath. Add sugar, vanilla sugar, melted butter and eggs and knead with a hand mixer. Then knead the dough briefly with your hands on a lightly floured work surface. Roll out two thirds of the dough on a baking sheet. Preheat the oven (top / bottom heat: 200 ° C / fan oven: 175 ° C). In a bowl, add the eggs, pudding powder, sugar and vanilla sugar to the curd in a bowl. Melt the butter in a small saucepan and stir into the light batter. Spread the light dough over the dark dough and smoot...

Ingredients: 350 g margarine 350 g of flour 350 g of sugar 1 pack of vanilla sugar 2 tsp, heaped baking soda 6 egg (s) 3 lemon (s), untreated 300 g powdered sugar Preparation: Preheat the oven to 175 ° C - 195 ° C. First grate the peel from the 3 lemons, squeeze out two lemons. Then stir the eggs and sugar until frothy. Sift the flour and add gradually with vanilla sugar, baking powder, lemon zest and margarine. Mix everything well. Spread the dough on a baking sheet lined with baking paper. Place in the preheated oven and bake on the middle shelf for about 20 minutes. Now gradually mix a glaze from the lemon juice and powdered sugar - please use the lemon juice very sparingly, the glaze must be nice and viscous. As long as the cake is still warm, prick everywhere with a fork. This makes it nice and juicy, because the glaze can soak in. Then quickly spread the glaze on the warm cake and let it cool.

Ingredients: 3 ripe banana (s) 300 g flour, smooth 100 g of sugar 1 egg (s) 1/2 tsp salt 1 point baking powder 1 point of vanilla sugar 4 tablespoons of oil 4 tbsp raisins Preparation: Mash the ripe bananas or chop them with a mixing stick. Add the sugar, vanilla sugar, salt, oil and egg and stir. Then stir in the flour mixed with the baking powder. Add raisins. Pour the dough into a tin and bake in the oven at 180 ° C for 45 minutes.

Ingredients: 800 g beef fillet (s), well hung 8 tbsp mustard, medium hot Salt and pepper, black from the mill 3 bell peppers, red, yellow, green 1 large onion (s) 3 clove of garlic 8 capers 1 large pickled cucumber 1 large tomato (s) 1 lemon (s), filleted 300 g mushrooms, fresh, e.g. B. mushrooms or mixed 2 tbsp paprika paste 3 tbsp jelly (currant jelly) 4 cl cognac 200 ml cream Preparation: Chop the fillet of beef very finely and mix with mustard, salt and black fresh pepper and let it rest for about 1 hour. Finely chop the onion and garlic and sauté. Finely chop all other ingredients (capers, pickles and a little cucumber water, tomato, filleted lemon, mushrooms) and sauté. Add the currant jelly, bring to the boil briefly and set aside. Sear the meat separately on good heat. Then shake with the vegetables. Let it simmer for a few minutes. Now flambé with the Congnac (pour in slowly and light) and add the cream. Season again with salt and pepper. Vegetable r...