The Pastry chef

ORANGE CAKE WITH CHOCOLATE CHIPS

INGREDIENTS

➡3 eggs;
➡380g (3 cups) all-purpose flour;
➡1 medium orange;
➡120ml (½ cup) milk;
➡120ml (½ cup) vegetable oil;
➡180g (1 cup) sugar;
➡16g (3 ⅓ tsp) baking powder;
➡a pinch of salt;
➡80g (½ cup) chocolate chips.

METHOD

➡Slice unpeeled oranges and blend them with eggs, milk, and vegetable oil using immersion blender

➡When the mixture is smooth and there are no orange chunks left, add sugar, salt, flour, and baking powder.

➡Mix until smooth.

➡Fold chocolate chips into the batter.

➡Pour the batter into a parchment-lined baking pan and bake at 180°C/350°F for 50 minutes.

➡When the cake has cooled down, remove it from the pan and dust it with powdered sugar.

Crispy BBQ chicken
Ingredients
2tbsp chicken spice
2tbsp paprika
1tbsp thyme
1mixed herbs
2tbsp salt & pepper
1egg
½cup flour
Bbq sauce
Oil enough for frying

Method
In two separate bowl add egg whisk,other add flour and your spices egg wash your chicken, then dredge in the flour coat very well then deep fry,then drizzle with bbq sauce

Quick Mini Chicken Tacos

7 flour tortillas
2 tablespoons butter, melted
1 rotisserie chicken, shredded
1 ½ cups (130 g) salsa
GARNISH

sour cream
grated cheese
guacamole

Preparation
Preheat oven to 375˚F (190˚C).
Generously brush butter onto both sides of the tortillas.
Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin will fit 17 mini tacos.
Bake for 5-8 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them every couple of minutes to make sure they don’t burn.
Shred a rotisserie chicken, removing all bones and skin.
Place shredded chicken in a large pan over medium-high heat and add salsa. Stir well to combine.
Serve along with your favorite taco toppings.
Enjoy!

Mashed potatoes recipe
5 large potatoes
2 tbsp Knorrox vegetable stock
1/2 cup parmasen cheese
1/4 cup fresh cream
2 cups water
Salt and pepper
1 tsp fresh parsley
2 tsp butter

Method

In a jug dissolve 2 tbsp of knorrox vegetable stock powder in 2 cups of tap water.

In a large pot bring vegetable stock to a boil and add cubed potatoes, cook for 15-20 minutes or until potatoes are very soft
Drain potatoes, add butter, cream, parmasen cheese, salt and pepper, fresh parsley
Mash until you reach desired consistency.

Knorrox stock powders are affordable stock powders that deliver the reach & strength of a cube in an easily dissolvable and versatile format

CREAMY LEMON SQUARES
INGREDIENTS
FOR THE CRUST
4 tablespoons butter, melted and cooled, plus more for pan
1-1/2 cup graham cracker crumbs
1/4 cup sugar

FOR THE FILLING
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice (3 lemons)

How to make it :

Preheat oven to 350F / 180C degrees.
Brush a square baking dish with melted butter.
Crush graham crackers
Then add in sugar and butter and blend to mix.
Press mixture into bottom of prepared pan.
Bake until lightly browned, 8 to 12 minutes.
Cool crust, 30 minutes.
TO MAKE THE FILLING
*In a large bowl, whisk together egg yolks and condensed milk.
*Add lemon juice; whisk until smooth.
*Pour filling into cooled crust; carefully spread to edges.
*Bake until set, about 15 minutes.
*Cool in pan on rack.
*Chill at least 1 hour before serving.
Serve with whipped cream.