A GIFT TO THE COOK

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Who already have it can't live without. Sure, the whisk is really indispensable in cuisine. So many sizes and designs, it's perfect to stir, smooth out any lumps, aerate the batter, whip egg whites, chantilly, sauces...

It's important pay attention on the solidity of wires, how much stronger, more durable it'll be. This gift the cook doesn't wait to win, he asks, begs for one!

THANK YOU

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Thanks for all of you who congratulated the Chocorango for its b-day! Thank you so much for the affection!

CHOCORANGO IN GALA CLOTHES

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Happy birthday to you, happy birthday to you! The lucky guy? The Chocorango! With a great pride today it completes one year of existence! With more than 23 thousand visits and more than 130 followers, is the reason to celebrate. It was 70 posts, more than 850 comments* and a lot of things learned and shared. We of Chocorango thank everyone tenderness and we invite all of you to join us to more great and delicious years those will come.

For this special date, the Chocorango dressed himself mega elegant to receive you on this party. It has the crunchy of tuile, a base yummier than a brownie and a white chocolate mousse with pieces of strawberry and milk chocolate. Made your mouth water? We understand, 'cause chocolate with strawberry is really delicious!

*Just in Portuguese version

Tuile

130g butter in room temperature

120g powdered sugar

4 large egg whites

130g flour

4 tbsp cacao powder

Base

230g dark chocolate

30g butter in room temperature

2 eggs

135g sugar

1 tsp vanilla

35g flour

1/4 tsp baking powder

White Chocolate Mousse

160g white chocolate

200g heavy cream

1 tbsp sugar

Zest of 1/2 lemon

2 egg whites

1 pinch of salt

300g chopped strawberry

100g chopped milk chocolate

Directions

Sift flour and cacao.

Cream butter with sugar until is fluffy and pale. Keep beating in slow speed adding the egg whites one at a time. Stir in flour and cacao. Do not overmix. Chill for 30 minutes.

Preheat the oven to 350˚F. Line a baking sheet with silicon mat.

Spoon some batter into rectangular form and let to bake for about 7 minutes. When the edges turn golden brown. Immediately release from baking sheet and proceed to shape into rolls. Use mold to shape them. You must do it quickly, until the tuile is warm. If you need, back the tuile to oven for 1 minute to shape it. Let to cool and store in an airtight container.

Base

Preheat the oven to 350˚F. Line with waxed paper a 30cm rectangular pan. Sift flour and baking powder.

Melt together butter and chocolate.

Mix eggs, vanilla and sugar. Carefully stir in melted butter and chocolate. Spoon the batter into the pan. Bake for about 15 minutes or until is firm on the outside but wet inside. Let to cool slightly and cut with a cookie cutter to adjust inside the tuile.

White Chocolate Mousse

Melt together white chocolate and 50g heavy cream. Whip 150g heavy cream with sugar and lemon zest until is soft peaks. Stir in melted white chocolate just to incorporate. Whip egg whites with pinch of salt and carefully stir in mousse. Do not over-stir. Add chopped strawberry and milk chocolate in the moment of filling the tuiles.

To Finish

Place the base inside the tuiles. Fill with white chocolate mousse, strawberry and milk chocolate. Embellish with chocolate, strawberry and mint leaves.

Serve: 20 units.

Original recipe of tuile and base.

CAN I FREEZE?

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There's nothing more practical than store the food for a long period, with no damages on flavor and texture. But there's some food that can't be freeze, and for this reason, the Chocorango bring this new tip's session to help all readers to know what to place in freezer. Never forget to label the food with the made date, validity and the ingredients.

CAN I FREEZE COOKIES?

Sure! Even the baked and unbaked. You can mold how you want, let to freeze uncovered and then is just to put in a vacuum package. If you prefer you can roll into a big roll and in baking moment it's just cut in tiny slices.

The oven can be very hot, isn't necessary preheat it. Place the froze cookies in a cookie sheet and bake in 550˚F. After 10 minutes, they'll be big and unfroze, adjust the oven to 480˚F and bake for 5 minutes, adjust to 390˚F and finish the baking. Always pay attention to your oven, it could be faster or slower than others, try to bake a little cookies before.

You can do the same with scones, biscuits, biscotti. They come bigger and fatter than those were baked just after prepared. They're yummy and could be make previously to tea time.

Durability: 3 to 4 months.

SPECIAL PUREE

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Today the Chocorango brought a recipe to warm in this winter in South Hemisphere. It isn't a soup, isn't a fondue, it's a tasteful purée. It's different for the combination of ingredients that which isn't attractive alone, but in final product come delicious! It's creamy, seasoned, the ground sausage gives a surprising flavor and the crispy topping completes this perfect dish for the colder and comforter season of the year.

500g potato

200g carrot

150g yam

1 large egg

2 tbsp butter

150ml milk

1 cube beef bouillon

Salt

50g canned sweet corn

150g ground smoke sausage

Oregano

Basil

Pepper

200g creamy requeijão

2 tbsp milk

Seasoned manioc flour

Grated Parmesan cheese

Directions

Boil the potato, carrot and yam in a little water with salt.

Preheat the oven to 350˚F. Grease a medium rectangular pan.

When are boiled, beat in a electric mixer with the butter. Add egg, milk and beef bouillon. Beat until is creamy, if necessary add a little more milk to make a thin purée. Add salt.

Mix smoke sausage with herbs, pepper and sweet corn.

Spoon the purée into the pan and place the sausage mixture.

Heat for 20 seconds in microwave the requeijão and 2 tbsp milk and spoon over the sausage. Sprinkle seasoned manioc flour and grated cheese on all surface. Bake for about 40 minutes.

Serve: 8 portions.

CHOCORANGO RECOMMENDS

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Rita is really creative! And you see when you visit the Clumbsy Cookie that is full of original ideas, like Pooh cookies, white chocolate smile, chocolate cookie chips, marshmallow filled with cookie and chocolate... and a lot more.

Peanutella is so good I ate my spoons - Photo by Rita

To make a tour of Clumbsy Cookie can be funny. And if you speak Portuguese, you can leave a comment in Portuguese, 'cause Rita is from Portugal.

Blog: English.

Shikai Maki Cookies - Photo by Rita

NEAPOLITAN MUFFIN

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Italy is a really cool country: pasta, lasagna, pizza, tiramisú. What about the flag color? Tomato, cheese and basil or strawberry, vanilla and chocolate! Delicious! To think about Italy is enough to make mouth water! We bake these fluffy muffins thinking about the neapolitan combination. You bet the italian flag will be very well represented!

100g butter

150g sugar

3 eggs

50ml milk

150g flour

1 tbsp baking powder

Colors

3 tbsp strawberry powder juice

1/4 cup cocoa powder

1 tsp vanilla extract

Directions

Preheat the oven to 375˚F. Sift flour and baking powder.

Beat together butter and sugar until is pale and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in milk. Carefully fold in flour and baking powder.

Separate the batter into three parts. Stir the strawberry juice powder in one part of batter. The cocoa in other part and vanilla extract in another. Spoon a little batter of each mixture into muffin pans. Bake for about 20 minutes.

Serve: 20 mini muffins.

CHOCOLATE CHIP

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When the recipe asks for chocolate chip, like muffins and cookies, they'll be better if you use a good quality semisweet chocolate instead chocolate chip. It's just cut the chocolate bar into small squares and let to chill in freezer to not melt when folded in the batter.

HAZELNUT BROWNIE TARTLETS

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Don't resist and bake these tartlets as soon as you can. The crust is crunchy, with the unforgettable hazelnut flavor. The filling is full of chocolate, with a crispy crust upside and inside is very creamy. For these tartlets, it's gonna be worth it put the diet on ice!

1/2 cup powdered sugar

40g butter

1/4 cup chopped hazelnut

125g flour

Filling

1/4 cup flour

1/4 tsp salt

60g semisweet chocolate

30g butter

1 tsp hazelnut extract

1 egg

1/2 cup powdered sugar

Directions

Preheat the oven to 375˚F.

Cream butter and sugar until is pale and creamy. Fold in the flour and hazelnut. Press into 10 tartlet pans. Bake for about 20 minutes.

Filling

Sift flour and salt. Set aside.

Melt together chocolate and butter, whisk in hazelnut extract. Let to cool.

Beat the egg and sugar until is pale. Fold in chocolate mixture, flour and salt, carefully stirring. Spoon the filling into the baked crust and bake again in oven to 320˚F for about 20 minutes, or until is set, but creamy inside. Chill in fridge.

Serve: 10 tartlets.

A GIFT TO THE COOK

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Today we're gonna talk about the popular KitchenAid. Is there gift better than that? It's the dearest of the cookers. It's beat bread, cookie, cake, whatever you need. It's beautiful and you find in a lot of colors, like gray, red, black, green, pink, yellow. In addition, you can equip it with a few accessories, like ice cream maker, food grinder, gourmet specialty, pasta cutter. So, if you like the kitchen, present yourself with that gorgeous mixer!

ZUCCHINI CREAM PIE

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Who doesn't like zucchini, probably never tried a good recipe with the squash. This pie can make the most demanding guy change his mind. The texture is delicious. It's rich in flavor: zucchini, carrot, tomato, asparagus, cheese... But you can add what you have in fridge or what your imagination order. Moreover, it's so quick to prepare, just mix all and bake. Try it! It's very tasteful!

1 large egg

2/3 cup mayo

1/2 cup heavy cream

3 tbsp flour

1/2 tbsp baking powder

200g shredded zucchini

1 seedless tomato diced

1/2 diced onion

1 cup chopped asparagus

100g grated mozzarella

Herbs

Nutmeg

Pepper

Directions

Preheat the oven to 350˚F. Grease a small pan.

Whisk the egg with mayo and heavy cream. Whisk in flour and baking powder. Fold in the rest of ingredients. Spoon the mixture into the pan and bake for about 40 minutes.

Cook's tip: In the baking, the mayo flavor disappear.

Serve: 4 portions.

Original recipe from here.