Easy Homemade Desserts

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easy homemade desserts
Homemeade Desserts or any type food from Monaco?

I have to make a dessert or any type of food from Monaco, it has to be homemade. Can anyone tell me some Easy To Make Desserts or food, it’s for a French class, and I have to present the food.

Monaco (Monegasque Recipes) Every aspect of Monaco life is marked by French and Italian influence. So is also the case with Monaco Food. The popular recipes that are found to exist in Monaco have in them French and Italian influence. Monaco food habit of the people therefore has high cultural influence. Proximity to the sea has led to the popularity of sea food in Monaco. Fish forms an important part of the diet of the Monaco people, and feature prominently in Monaco recipes. Food habit of the Monaco people is characterized by the presence of light breakfast but a heavier lunch and dinner.
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Barbajuans
Ingredients:
Pastry:
1½ cups all-purpose flour
½ tsp salt
¼ cup olive oil
1 egg, beaten to blend
3 Tbsp (or more) water
Filling:
1½-tsp olive oil
2 Tbsp finely chopped onion
2 Tbsp finely chopped leek (white part only)
2 Swiss chard leaves, stems & ribs removed, chopped
¾ cup chopped fresh spinach (about 1½ ounces)
½ tsp dried oregano
2½ Tbsp ricotta cheese
1 Tbsp freshly grated Parmesan cheese
1 egg white, beaten to blend
Vegetable oil, for deep frying
Cooking Instructions:
Combine flour and salt in processor. Add oil, 2 Tbsp egg (reserve remaining egg for filling) and 3 Tbsp water. Process until smooth dough forms, adding more water by teaspoonfuls if dough is dry. Turn dough out onto lightly floured surface and knead until smooth, about 1 minute. Wrap dough in plastic and let stand 30 minutes. Makes 24 pastries.
Meanwhile, prepare filling: Heat 1½-tsp olive oil in heavy medium skillet over medium heat. Add onion and leek and sauté until tender and golden, about 4 minutes. Add chard, spinach and oregano and sauté until very tender, about 10 minutes. Transfer to small bowl. Mix in cheeses. Season with salt and pepper. Mix in 1 Tbsp egg reserved from pastry. Set filling aside to cool.
Line large baking sheet with foil. Roll out dough on floured surface to generous 1/16 inch thickness. Using floured 2- to 2½ inch round cutter, cut out rounds. Gather dough and re-roll, cutting out more rounds for a total of 24. Place 1 tsp filling in center of each dough-round. Brush edges of rounds with egg white. Fold dough over, forming half-circle, and press edges to seal. Place pastries on prepared baking sheet. (Can be made 1 week ahead. Cover and freeze. Thaw before continuing, and pat dry if dough is wet). Pour vegetable oil into heavy large Dutch oven to depth of 1½ inches. Heat oil to 375°F. Working in batches, fry pastries until brown and crisp, about 5 minutes. Using slotted spoon, transfer pastries to paper towels and drain. Arrange pastries on platter. Serve warm or at room temperature.
repared for reheating the night before.
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Prince Albert Millefeuille Pastry with Strawberries and Whipped Cream
Ingredients:
Milk 2 cups
Sugar ½ cup
Eggs 4
Vanilla bean 1
Pure corn starch 3 ½ tbsp.
Butter 1 oz.
Whipped Cream 3/5 cup
Strawberries 3 cartons
Puff pastry sheets 2 lbs
Cooking Instructions:
Remove stems from berries, leaving some intact for the final presentation. Pastry Cream: Bring 2 cups milk, 1 ½ tbsp. sugar and sliced vanilla bean to a boil in a saucepan over medium heat. Combine 4 egg yolks and the rest of the sugar in a medium bowl and whisk until pale yellow. Add corn starch to the bowl and transfer the mixture to the saucepan. Remove vanilla bean and stir for 2 min. Pour into a mixing bowl and add the butter in cubes, let cool and stir occasionally. For a light cream, whisk the mixture and slowly add the whipped cream.
Pastry: Roll out 3 pastry sheets and let cool in the refrigerator. Remove pastry sheets from refrigerator and place on wax paper on a baking sheet. Cook at 350°F for 35 minutes. When removing from oven, place a plate on top of the pastry sheets in order to compensate for the rising. Spread icing on the smoothest sides and put in oven at 475° for 2-3 minutes until caramelized.
Lay a sheet of pastry, a layer of cream, a layer of strawberries and repeat to create 3 layers. Place berries on top of top layer of pastry for display.
GHL++++++++++++++++++++++++++++++++++++

A Light and Homemade Start to the Year with Kirstie Allsopp

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