Pinacolada Verrine

Pinacolada Verrine

Ingredients:

Pineapple Marbling & Filling with pieces

Coconut Mousse:
- Cream g 500
- Moussecream+5 g 95
- Pastovocrem g 20
- Coconut Delipaste g 30

Coconut Streusel:
- Butter g 100
- Brown sugar g 100
- Grated coconut g 90
- Flour g 100

Chocolate & Coconut Sticks:
- Chocolate g 100
- Grated coconut g 30

How to make:

Coconut Mousse:
Heat 200 g of cream to 40°C.
Add the Moussecream+5 and
mix carefully. Add the cream,
Pastovocrem and shock freeze 2/3
minutes. Semi-whip the mixture
into the planetary mixer and add the
Coconut Delipaste.

Coconut Streusel:
Mix all the ingredients in the
planetary mixer. Bake the streusel at
180°C for 10 minutes.

Chocolate & Coconut Sticks:
Temper the chocolate. Add the
grated coconut and create the sticks.

ASSEMBLING THE VERRINE
Put on the bottom of the verrine the Pineapple Marbling and Filling. Place a layer
of coconut and chocolate sticks and add the coconut mousse. Complete with
coconut streusel and chocolate decorations.




Pinacolada Verrine

Ingredients:

Pineapple Marbling & Filling with pieces

Coconut Mousse:
- Cream g 500
- Moussecream+5 g 95
- Pastovocrem g 20
- Coconut Delipaste g 30

Coconut Streusel:
- Butter g 100
- Brown sugar g 100
- Grated coconut g 90
- Flour g 100

Chocolate & Coconut Sticks:
- Chocolate g 100
- Grated coconut g 30

How to make:

Coconut Mousse:
Heat 200 g of cream to 40°C.
Add the Moussecream+5 and
mix carefully. Add the cream,
Pastovocrem and shock freeze 2/3
minutes. Semi-whip the mixture
into the planetary mixer and add the
Coconut Delipaste.

Coconut Streusel:
Mix all the ingredients in the
planetary mixer. Bake the streusel at
180°C for 10 minutes.

Chocolate & Coconut Sticks:
Temper the chocolate. Add the
grated coconut and create the sticks.

ASSEMBLING THE VERRINE
Put on the bottom of the verrine the Pineapple Marbling and Filling. Place a layer
of coconut and chocolate sticks and add the coconut mousse. Complete with
coconut streusel and chocolate decorations.





Cassata
with Amarena

Cassata

with Amarena

Ingredients:

Almond Paste with Amarena:
- Almond Paste g 500
- Amarena syrup g 150

Cassata:
- Biscuit g 500
- Sheep ricotta cheese g 400
- Icing sugar g 200
- Candied fruit (orange,
- Amar ena Fabbri, cedar) g 200
- Dark chocolate g 100
- Fondant sugar g 600
- Rum soak a.r.
- Vanilla pods a.r.

How to make:

Almond Paste with Amarena:
Mix the two ingredients carefully.

Cassata:
Sieve the ricotta cheese and mix it
with the icing sugar, the chopped
candied fruit and chocolate, and
some vanilla pods.

ASSEMBLING THE CAKE
Line a mould with slices of biscuit.
Fill with the ricotta mixture and close
with a round of biscuit soaked with
rum. Chill for some hours at +4°C.
Take out of the mould and coat with
fondant sugar. Cover the side of the
cake with Amarena Almond Paste
and garnish with some Amarena
Fabbri and candied fruits.

Cassata

with Amarena

Ingredients:

Almond Paste with Amarena:
- Almond Paste g 500
- Amarena syrup g 150

Cassata:
- Biscuit g 500
- Sheep ricotta cheese g 400
- Icing sugar g 200
- Candied fruit (orange,
- Amar ena Fabbri, cedar) g 200
- Dark chocolate g 100
- Fondant sugar g 600
- Rum soak a.r.
- Vanilla pods a.r.

How to make:

Almond Paste with Amarena:
Mix the two ingredients carefully.

Cassata:
Sieve the ricotta cheese and mix it
with the icing sugar, the chopped
candied fruit and chocolate, and
some vanilla pods.

ASSEMBLING THE CAKE
Line a mould with slices of biscuit.
Fill with the ricotta mixture and close
with a round of biscuit soaked with
rum. Chill for some hours at +4°C.
Take out of the mould and coat with
fondant sugar. Cover the side of the
cake with Amarena Almond Paste
and garnish with some Amarena
Fabbri and candied fruits.

Pistarena
with Amarena

Pistarena

with Amarena

Ingredients:

Crème Anglaise:
- Milk g 500
- Pastovocrem g 220

Chocolate Mousse:
- Crèm anglaise g 180
- Chocolate 64% g 120
- Semi-whipped cream g 250

Pistachio Bavaroise:
- Pastovocrem g 200
- Delipaste Pistachio g 100
- Whole milk g 400
- Moussecream+5 g 200
- Semi-whipped cream g 750

Amarena Heart:
- Sugar g 80
- Water g 120
- Amarena cherries g 100

How to make:

Crème Anglaise:
Boil the milk and add the
Pastovocrem mixing carefully

Chocolate Mousse:
Mince the chocolate and emulsify
adding the still warm crème anglaise.
Finally gently fold in the cream with
a whisk.

Pistachio Bavaroise:
Heat the milk at 60 °C, add
Moussecream+5, mix well, add the
Pastovocrem and the Delipaste
Pistachio; chill at 12 °C, 4 nally fold in
the semi-whipped cream.

Amarena Heart:
Boil the water and sugar and add the
Amarena cherries.

ASSEMBLING THE CAKE
Prepare the heart of the cake with the chocolate mousse closed with the chocolate biscuit soaked with Amarena heart and
shock freeze. Pour the Bavaroise in a mould (2 cm bigger), place the heart and close with the chocolate biscuit. Shock
freeze. Glaze with Nappage Amarena and garnish with Amarena cherries.

Pistarena

with Amarena

Ingredients:

Crème Anglaise:
- Milk g 500
- Pastovocrem g 220

Chocolate Mousse:
- Crèm anglaise g 180
- Chocolate 64% g 120
- Semi-whipped cream g 250

Pistachio Bavaroise:
- Pastovocrem g 200
- Delipaste Pistachio g 100
- Whole milk g 400
- Moussecream+5 g 200
- Semi-whipped cream g 750

Amarena Heart:
- Sugar g 80
- Water g 120
- Amarena cherries g 100

How to make:

Crème Anglaise:
Boil the milk and add the
Pastovocrem mixing carefully

Chocolate Mousse:
Mince the chocolate and emulsify
adding the still warm crème anglaise.
Finally gently fold in the cream with
a whisk.

Pistachio Bavaroise:
Heat the milk at 60 °C, add
Moussecream+5, mix well, add the
Pastovocrem and the Delipaste
Pistachio; chill at 12 °C, 4 nally fold in
the semi-whipped cream.

Amarena Heart:
Boil the water and sugar and add the
Amarena cherries.

ASSEMBLING THE CAKE
Prepare the heart of the cake with the chocolate mousse closed with the chocolate biscuit soaked with Amarena heart and
shock freeze. Pour the Bavaroise in a mould (2 cm bigger), place the heart and close with the chocolate biscuit. Shock
freeze. Glaze with Nappage Amarena and garnish with Amarena cherries.

San Valentine's Verrine
with Amarena

San Valentine's Verrine

with Amarena

Ingredients:

Panna Cotta:
- Cream g 400
- Milk g 100
- Moussecream + 5 Fabbri g 125

Nappage Amarena Fabbri

Amarena Marbling Fabbri

Amarena Fabbri

How to make:

Panna Cotta:
Heat the milk to 50°C, add the
Moussecream and mix till the
temperature reaches 28°C; pour onto
the cream.

ASSEMBLING THE VERRINE
Place some Amarena marbling at the bottom of the verrine. Pour the Panna Cotta and shock freeze. Glaze with Amarena
Nappage. Garnish with one Amarena Cherry, two chocolate hearts and one chocolate ring.

San Valentine's Verrine

with Amarena

Ingredients:

Panna Cotta:
- Cream g 400
- Milk g 100
- Moussecream + 5 Fabbri g 125

Nappage Amarena Fabbri

Amarena Marbling Fabbri

Amarena Fabbri

How to make:

Panna Cotta:
Heat the milk to 50°C, add the
Moussecream and mix till the
temperature reaches 28°C; pour onto
the cream.

ASSEMBLING THE VERRINE
Place some Amarena marbling at the bottom of the verrine. Pour the Panna Cotta and shock freeze. Glaze with Amarena
Nappage. Garnish with one Amarena Cherry, two chocolate hearts and one chocolate ring.

San Valentine's Verrine

with Amarena

Ingredients:

Panna Cotta:
- Cream g 400
- Milk g 100
- Moussecream + 5 Fabbri g 125

Nappage Amarena Fabbri

Amarena Marbling Fabbri

Amarena Fabbri

How to make:

Panna Cotta:
Heat the milk to 50°C, add the
Moussecream and mix till the
temperature reaches 28°C; pour onto
the cream.

ASSEMBLING THE VERRINE
Place some Amarena marbling at the bottom of the verrine. Pour the Panna Cotta and shock freeze. Glaze with Amarena
Nappage. Garnish with one Amarena Cherry, two chocolate hearts and one chocolate ring.

Cup Cake
with Amarena

Cup Cake

with Amarena

Ingredients:

Amarena Cake:
- Flour g 130
- Sugar g 130
- Butter g 130
- Eggs g 100
- Baking g 3/4
- Chooped Amarena cherries g 80

Amarena Icing:
- Sugar glass g 500
- Water g 60
- Amarena syrup g 30
- Lemon juice g 10

Amarena Cream:
- Butter g 500
- Sugar glass g 550
- Delipaste Amarena g 80

Amarena Fabbri

How to make:

Amarena Cake:
Whip the sugar and the butter,
add the eggs, the sift powders, the
chopped Amarena cherries and pour
into the paper cups. Bake at 170 °C
approx. for 15 minutes

Amarena Icing:
Mix the sugar, the water and the
Amarena syrup, add the lemon juice
and emulsify.

Amarena Cream:
Whip the butter well together with
the sugar, nally fold in the Delipaste
Amarena.

ASSEMBLING THE CAKE
Coat the cup cakes with Amarena Icing and garnish with Amarena cream and Amarena cherries.

Cup Cake

with Amarena

Ingredients:

Amarena Cake:
- Flour g 130
- Sugar g 130
- Butter g 130
- Eggs g 100
- Baking g 3/4
- Chooped Amarena cherries g 80

Amarena Icing:
- Sugar glass g 500
- Water g 60
- Amarena syrup g 30
- Lemon juice g 10

Amarena Cream:
- Butter g 500
- Sugar glass g 550
- Delipaste Amarena g 80

Amarena Fabbri

How to make:

Amarena Cake:
Whip the sugar and the butter,
add the eggs, the sift powders, the
chopped Amarena cherries and pour
into the paper cups. Bake at 170 °C
approx. for 15 minutes

Amarena Icing:
Mix the sugar, the water and the
Amarena syrup, add the lemon juice
and emulsify.

Amarena Cream:
Whip the butter well together with
the sugar, nally fold in the Delipaste
Amarena.

ASSEMBLING THE CAKE
Coat the cup cakes with Amarena Icing and garnish with Amarena cream and Amarena cherries.

Lemon Delight

Lemon Delight

Ingredients:

Sponge cake:
- Flour g 200
- Eggs 8
- Sugar g 100
- Honey g 50
- Corn starch g 25
- Pastovocrem Fabbri g 50

Lemon custard cream:
- Milk g 1000
- Pastovocrem Fabbri g 120
- Sugar g 330
- Flour g 90
- Corn starch g 55
- Lemon Paste Fabbri g 50
- Grated zest of one lemon

Lemon Glaze:
- Custard cream g 1000
- Milk g 200
- Selen Fabbri g 100
- Grated zest of one lemon
- Milk a.r.

How to make:

Sponge cake:
Beat the eggs, the sugar and the
honey in the planetary mixer. Add
the sifted 7 our and corn starch and
/ nally the Pastovocrem. Pour the
mixture in a semi sphere previously
coated with butter and 7 our and bake
at 180° for 35 minutes.

Lemon custard cream:
Bring the milk to a boil with the
Lemon Paste and the lemon zest; Mix
the Pastovocrem with the sugar, the
corn starch and the 7 our. Combine
the two mixtures and bring to a boil.
Shock freeze to 4°C.

Lemon Glaze:
Whip the milk and the Selen in the
planetary mixer. Add the pastry
cream, the lemon zest and dilute
with the milk up to reach the desired
thickness.

ASSEMBLING THE CAKE
Empty the semi sphere of sponge
cake, / ll it with custard cream and
close with the sponge cake. Take out
the cake of the mould, glaze it with
the lemon glaze in order to create on
the dish a uniform layer around the
cake. Garnish with whipped cream
and some lemon zests.

Lemon Delight

Ingredients:

Sponge cake:
- Flour g 200
- Eggs 8
- Sugar g 100
- Honey g 50
- Corn starch g 25
- Pastovocrem Fabbri g 50

Lemon custard cream:
- Milk g 1000
- Pastovocrem Fabbri g 120
- Sugar g 330
- Flour g 90
- Corn starch g 55
- Lemon Paste Fabbri g 50
- Grated zest of one lemon

Lemon Glaze:
- Custard cream g 1000
- Milk g 200
- Selen Fabbri g 100
- Grated zest of one lemon
- Milk a.r.

How to make:

Sponge cake:
Beat the eggs, the sugar and the
honey in the planetary mixer. Add
the sifted 7 our and corn starch and
/ nally the Pastovocrem. Pour the
mixture in a semi sphere previously
coated with butter and 7 our and bake
at 180° for 35 minutes.

Lemon custard cream:
Bring the milk to a boil with the
Lemon Paste and the lemon zest; Mix
the Pastovocrem with the sugar, the
corn starch and the 7 our. Combine
the two mixtures and bring to a boil.
Shock freeze to 4°C.

Lemon Glaze:
Whip the milk and the Selen in the
planetary mixer. Add the pastry
cream, the lemon zest and dilute
with the milk up to reach the desired
thickness.

ASSEMBLING THE CAKE
Empty the semi sphere of sponge
cake, / ll it with custard cream and
close with the sponge cake. Take out
the cake of the mould, glaze it with
the lemon glaze in order to create on
the dish a uniform layer around the
cake. Garnish with whipped cream
and some lemon zests.

Lemon Coffee

Lemon Coffee

Ingredients:

“Creme Anglaise”:
- Milk g 125
- Fresh cream g 125
- Pastovocrem g 110

Chocolate “crèmeux”:
- “Crème anglaise” g 250
- Dark chocolate g 185
- Semi-whipped cream g 75

Coffee mousse:
- Fresh cream g 500
- Moussecream+5 g 75
- Pastovocrem g 40
- Moka Delipaste g 50

Lemon Marbling & Filling with pieces

Cocoa biscuit:
- Pastovocrem g 585
- Egg whites g 325
- Sugar g 75
- Flour g 65
- Starch g 65
- Cocoa g 65
- Melted butter g 130

Coffee Glaze:
- Top Gelée g 400
- Moka Delipaste g 20/30

How to make:

“Creme Anglaise”:
Bring the milk and cream to a boil,
add the Pastovocrem and bring the
temperature to 82°C.

Chocolate “crèmeux”:
Pour the hot crème anglaise onto the
dark chocolate and emulsify. Chill
to 40°C and add the semi-whipped
cream. Pour the “crèmeux” into
single portion moulds and shock
freeze.

Coffee mousse:
Heat 200 g of cream to 40°C.
Add the Moussecream+5 and
mix carefully. Add the cream,
Pastovocrem and shock freeze 2/3
minutes. Semi-whip the mixture
into the planetary mixer and add the
Moka Delipaste.

Cocoa biscuit:
Whip the Pastovocrem. Apart, whip
the egg whites with the sugar. Sieve
the powders and add them to the
Pastovocrem. Gently fold in the
whipped egg whites and add the
melted butter. Bake at 180°C for 20
minutes.

Coffee Glaze:
Mix carefully the two ingredients and
heat at 35/40°C.

ASSEMBLING THE CAKE
Glaze a round of cocoa biscuit with the Lemon Marbling and Filling with pieces
and shock freeze. Half-A ll the single portion moulds with coffee mousse. Place
the chocolate “crèmeux” and cover with coffee mousse. Close with the cocoa
biscuit with Lemon Marbling and Filling. Shock freeze. Take the cake out of the
mould, cover with coffee glaze and garnish.

Lemon Coffee

Ingredients:

“Creme Anglaise”:
- Milk g 125
- Fresh cream g 125
- Pastovocrem g 110

Chocolate “crèmeux”:
- “Crème anglaise” g 250
- Dark chocolate g 185
- Semi-whipped cream g 75

Coffee mousse:
- Fresh cream g 500
- Moussecream+5 g 75
- Pastovocrem g 40
- Moka Delipaste g 50

Lemon Marbling & Filling with pieces

Cocoa biscuit:
- Pastovocrem g 585
- Egg whites g 325
- Sugar g 75
- Flour g 65
- Starch g 65
- Cocoa g 65
- Melted butter g 130

Coffee Glaze:
- Top Gelée g 400
- Moka Delipaste g 20/30

How to make:

“Creme Anglaise”:
Bring the milk and cream to a boil,
add the Pastovocrem and bring the
temperature to 82°C.

Chocolate “crèmeux”:
Pour the hot crème anglaise onto the
dark chocolate and emulsify. Chill
to 40°C and add the semi-whipped
cream. Pour the “crèmeux” into
single portion moulds and shock
freeze.

Coffee mousse:
Heat 200 g of cream to 40°C.
Add the Moussecream+5 and
mix carefully. Add the cream,
Pastovocrem and shock freeze 2/3
minutes. Semi-whip the mixture
into the planetary mixer and add the
Moka Delipaste.

Cocoa biscuit:
Whip the Pastovocrem. Apart, whip
the egg whites with the sugar. Sieve
the powders and add them to the
Pastovocrem. Gently fold in the
whipped egg whites and add the
melted butter. Bake at 180°C for 20
minutes.

Coffee Glaze:
Mix carefully the two ingredients and
heat at 35/40°C.

ASSEMBLING THE CAKE
Glaze a round of cocoa biscuit with the Lemon Marbling and Filling with pieces
and shock freeze. Half-A ll the single portion moulds with coffee mousse. Place
the chocolate “crèmeux” and cover with coffee mousse. Close with the cocoa
biscuit with Lemon Marbling and Filling. Shock freeze. Take the cake out of the
mould, cover with coffee glaze and garnish.

Pear and Dark Chocolate Verrine

Pear and Dark Chocolate Verrine

Ingredients:

Pear Marbling & Filling with pieces

Mascarpone Mousse:
- Fresh cream g 500
- Moussecream+5 g 75
- Pamatis g 40
- Pastovocrem g 40
- Marsala Delipaste g 50

Dark Chocolate Marbling & Filling

Hazelnut & Cinnamon “Streusel”:
- Ingredients
- Butter g 100
- Sugar g 100
- Grained hazelnuts g 100
- Flour g 100
- Cinnamon g 2

How to make:

Mascarpone Mousse:
Heat 200 g of cream to 40°C.
Add the Moussecream+5 and
mix carefully. Add the cream,
Pastovocrem and Pamatis and shock
freeze 2/3 minutes. Semi-whip the
mixture into the planetary mixer and
add the Marsala Delipaste.

Hazelnut & Cinnamon “Streusel”:
Mix all the ingredients in the
planetary mixer. Bake the “streusels”
at 180°C for 10 minutes

ASSEMBLING THE VERRINE
Pour into the verrine a layer of Pear Marbling and Filling with pieces. Add the mascarpone mousse. Chill for some minutes
and add the Dark Chocolate Marbling and Filling. Garnish with “streusels”.

Pear and Dark Chocolate Verrine

Ingredients:

Pear Marbling & Filling with pieces

Mascarpone Mousse:
- Fresh cream g 500
- Moussecream+5 g 75
- Pamatis g 40
- Pastovocrem g 40
- Marsala Delipaste g 50

Dark Chocolate Marbling & Filling

Hazelnut & Cinnamon “Streusel”:
- Ingredients
- Butter g 100
- Sugar g 100
- Grained hazelnuts g 100
- Flour g 100
- Cinnamon g 2

How to make:

Mascarpone Mousse:
Heat 200 g of cream to 40°C.
Add the Moussecream+5 and
mix carefully. Add the cream,
Pastovocrem and Pamatis and shock
freeze 2/3 minutes. Semi-whip the
mixture into the planetary mixer and
add the Marsala Delipaste.

Hazelnut & Cinnamon “Streusel”:
Mix all the ingredients in the
planetary mixer. Bake the “streusels”
at 180°C for 10 minutes

ASSEMBLING THE VERRINE
Pour into the verrine a layer of Pear Marbling and Filling with pieces. Add the mascarpone mousse. Chill for some minutes
and add the Dark Chocolate Marbling and Filling. Garnish with “streusels”.

Pear and Dark Chocolate Verrine

Ingredients:

Pear Marbling & Filling with pieces

Mascarpone Mousse:
- Fresh cream g 500
- Moussecream+5 g 75
- Pamatis g 40
- Pastovocrem g 40
- Marsala Delipaste g 50

Dark Chocolate Marbling & Filling

Hazelnut & Cinnamon “Streusel”:
- Ingredients
- Butter g 100
- Sugar g 100
- Grained hazelnuts g 100
- Flour g 100
- Cinnamon g 2

How to make:

Mascarpone Mousse:
Heat 200 g of cream to 40°C.
Add the Moussecream+5 and
mix carefully. Add the cream,
Pastovocrem and Pamatis and shock
freeze 2/3 minutes. Semi-whip the
mixture into the planetary mixer and
add the Marsala Delipaste.

Hazelnut & Cinnamon “Streusel”:
Mix all the ingredients in the
planetary mixer. Bake the “streusels”
at 180°C for 10 minutes

ASSEMBLING THE VERRINE
Pour into the verrine a layer of Pear Marbling and Filling with pieces. Add the mascarpone mousse. Chill for some minutes
and add the Dark Chocolate Marbling and Filling. Garnish with “streusels”.

Ricotta and Pear Cake

Ricotta and Pear Cake

Ingredients:

“Sablé” Pastry Dough:
- Flour g 500
- Butter g 300
- Pastovocrem g 150
- Icing sugar g 90

Sheep “Ricotta” cheese

Pear Marbling & Filling with pieces:
- Sheep “ricotta” cheese g 500
- Sugar g 100
- Fresh pears g 100
- Pear Marbling and Filling with pieces g 150
- Eggs g 125
- Pastovocrem g 80
- Vanilla Super Delipaste g 10
- Grated lemon zest 1
- Cinnamon g 1

Fresh Pears

Dark Chocolate Marbling & Filling

How to make:

“Sablé” Pastry Dough:
Put the butter and the J our in the
planetary mixer and mix to get the
“sablé” effect. Add the icing sugar,
the Pastovocrem and mix till smooth.

Pear Marbling & Filling with pieces:
Mix the “ricotta” cheese and the
sugar, the lemon zest, the cinnamon,
the Vanilla Super Delipaste, the Pear
Marbling and Filling with pieces and
the fresh pears. Finally add the eggs
and the Pastovocrem and mix.

ASSEMBLING THE CAKE
Roll out the “sablé” pastry dough and place it in mould. Spread a layer of Dark Chocolate Marbling
and Filling and add the pears and “ricotta” cheese mixture. Bake at 165°C for 35/40 minutes.
The ricotta and pear can be presented also in verrines.

Ricotta and Pear Cake

Ingredients:

“Sablé” Pastry Dough:
- Flour g 500
- Butter g 300
- Pastovocrem g 150
- Icing sugar g 90

Sheep “Ricotta” cheese

Pear Marbling & Filling with pieces:
- Sheep “ricotta” cheese g 500
- Sugar g 100
- Fresh pears g 100
- Pear Marbling and Filling with pieces g 150
- Eggs g 125
- Pastovocrem g 80
- Vanilla Super Delipaste g 10
- Grated lemon zest 1
- Cinnamon g 1

Fresh Pears

Dark Chocolate Marbling & Filling

How to make:

“Sablé” Pastry Dough:
Put the butter and the J our in the
planetary mixer and mix to get the
“sablé” effect. Add the icing sugar,
the Pastovocrem and mix till smooth.

Pear Marbling & Filling with pieces:
Mix the “ricotta” cheese and the
sugar, the lemon zest, the cinnamon,
the Vanilla Super Delipaste, the Pear
Marbling and Filling with pieces and
the fresh pears. Finally add the eggs
and the Pastovocrem and mix.

ASSEMBLING THE CAKE
Roll out the “sablé” pastry dough and place it in mould. Spread a layer of Dark Chocolate Marbling
and Filling and add the pears and “ricotta” cheese mixture. Bake at 165°C for 35/40 minutes.
The ricotta and pear can be presented also in verrines.

Peach-Amaretto Cake

Peach-Amaretto Cake

Ingredients:

Peach Marbling & Filling with pieces

Vanilla Bavaroise:
- Milk g 200
- Pastovocrem g 100
- Moussecream+5 g 100
- Semi-whipped cream g 375
- Vanilla Super Delipaste g 50

“Amaretto” Mousse:
- Fresh cream g 500
- Moussecream+5 g 75
- Pastovocrem g 40
- “Amaretto” Delipaste g 50

Almond Biscuit:
- Almond TPT g 600
- Eggs g 250
- Egg yolks g 125
- Flour g 200
- Cocoa g 60
- Egg whites g 550
- Sugar g 200

Crockoloso Almond & Pines

Peach Glaze:
- Top Gelée g 400
- Peach Delipaste g 20/30

How to make:

Vanilla Bavaroise:
Heat the milk at 60°C. Add the
Moussecream+5 and mix carefully.
Add the Pastovocrem and the Vanilla
Super Delipaste. Chill the mixture
and add the semi-whipped cream.

“Amaretto” Mousse:
Heat 200 g of cream to 40°C.
Add the Moussecream+5 and
mix carefully. Add the cream,
Pastovocrem and shock freeze 2/3
minutes. Semi-whip the mixture
into the planetary mixer and add the
“Amaretto” Delipaste.
Place a round of almond biscuit
in a mould and spread a layer of
Crockoloso Almond and Pines. Fill
with a 2 cm layer of “Amaretto”
mousse and shock freeze.

Almond Biscuit:
Beat the almond TPT with the eggs
end the egg yolks. Sieve together the
J our and the cocoa and add them to
the TPT mix. Finally gently add the
egg whites whipped with the sugar.
Bake at 240°C for 6/7 minutes.

Peach Glaze:
Mix carefully the two ingredients and
heat at 35/40°C.

ASSEMBLING THE CAKE
Spread a layer of Peach Marbling and Filling with pieces onto a round of almond biscuit and shock freeze. Half-A ll single
portion moulds with Vanilla bavaroise. Place the “amaretto” mousse at the centre and A ll with Vanilla bavaroise. Close with
the almond biscuit with Peach Marbling and Filling with pieces and shock freeze. Take the cake out of the mould, cover with
the peach glaze and garnish.

Peach-Amaretto Cake

Ingredients:

Peach Marbling & Filling with pieces

Vanilla Bavaroise:
- Milk g 200
- Pastovocrem g 100
- Moussecream+5 g 100
- Semi-whipped cream g 375
- Vanilla Super Delipaste g 50

“Amaretto” Mousse:
- Fresh cream g 500
- Moussecream+5 g 75
- Pastovocrem g 40
- “Amaretto” Delipaste g 50

Almond Biscuit:
- Almond TPT g 600
- Eggs g 250
- Egg yolks g 125
- Flour g 200
- Cocoa g 60
- Egg whites g 550
- Sugar g 200

Crockoloso Almond & Pines

Peach Glaze:
- Top Gelée g 400
- Peach Delipaste g 20/30

How to make:

Vanilla Bavaroise:
Heat the milk at 60°C. Add the
Moussecream+5 and mix carefully.
Add the Pastovocrem and the Vanilla
Super Delipaste. Chill the mixture
and add the semi-whipped cream.

“Amaretto” Mousse:
Heat 200 g of cream to 40°C.
Add the Moussecream+5 and
mix carefully. Add the cream,
Pastovocrem and shock freeze 2/3
minutes. Semi-whip the mixture
into the planetary mixer and add the
“Amaretto” Delipaste.
Place a round of almond biscuit
in a mould and spread a layer of
Crockoloso Almond and Pines. Fill
with a 2 cm layer of “Amaretto”
mousse and shock freeze.

Almond Biscuit:
Beat the almond TPT with the eggs
end the egg yolks. Sieve together the
J our and the cocoa and add them to
the TPT mix. Finally gently add the
egg whites whipped with the sugar.
Bake at 240°C for 6/7 minutes.

Peach Glaze:
Mix carefully the two ingredients and
heat at 35/40°C.

ASSEMBLING THE CAKE
Spread a layer of Peach Marbling and Filling with pieces onto a round of almond biscuit and shock freeze. Half-A ll single
portion moulds with Vanilla bavaroise. Place the “amaretto” mousse at the centre and A ll with Vanilla bavaroise. Close with
the almond biscuit with Peach Marbling and Filling with pieces and shock freeze. Take the cake out of the mould, cover with
the peach glaze and garnish.

Bourbon Vanilla Verrine

Bourbon Vanilla Verrine

Ingredients:

Bourbon Vanilla mousse:
Cream g 500
Pastovocrem g 60
Moussecream+5 g 80
Bourbon Vanilla Delipaste g 20

Egg Yolk Sponge-Cake

Bourbon Vanilla Soak:
Water g 100
Sugar g 30
Bourbon Vanilla Delipaste g 5
Maraschino g 10

Dark Chocolate Marbling & Filling

Fabbri Top Croccante

How to make:

Bourbon Vanilla Mousse:
Heat 100 g of cream to 40°C.
Add the Moussecream +5 and
mix carefully. Add the cream,
Pastovocrem and shock freeze 2/3
minutes. Semi-whip the mixture
into the planetary mixer and add the
Bourbon Vanilla Delipaste.

Egg Yolk Sponge-Cake:
Whip 10 egg yolks in the planetary
mixer. Spread onto a J exipan mould
and bake at 160°C for 15 minutes.
Stab it with a fork and dip into the
Bourbon Vanilla soak.

Bourbon Vanilla Soak:
Heat the water to 50°C. Add the
sugar and mix carefully. Finally add
the Bourbon Vanilla Delipaste and the
Maraschino.

ASSEMBLING THE VERRINE
Pour a layer of Dark Chocolate Marbling and Filling onto the bottom of the verrine. Place a round of egg yolk sponge-cake
dipped into the Bourbon Vanilla soak. Fill with Bourbon Vanilla mousse and decorate with Fabbri Top Croccante.

Bourbon Vanilla Verrine

Ingredients:

Bourbon Vanilla mousse:
Cream g 500
Pastovocrem g 60
Moussecream+5 g 80
Bourbon Vanilla Delipaste g 20

Egg Yolk Sponge-Cake

Bourbon Vanilla Soak:
Water g 100
Sugar g 30
Bourbon Vanilla Delipaste g 5
Maraschino g 10

Dark Chocolate Marbling & Filling

Fabbri Top Croccante

How to make:

Bourbon Vanilla Mousse:
Heat 100 g of cream to 40°C.
Add the Moussecream +5 and
mix carefully. Add the cream,
Pastovocrem and shock freeze 2/3
minutes. Semi-whip the mixture
into the planetary mixer and add the
Bourbon Vanilla Delipaste.

Egg Yolk Sponge-Cake:
Whip 10 egg yolks in the planetary
mixer. Spread onto a J exipan mould
and bake at 160°C for 15 minutes.
Stab it with a fork and dip into the
Bourbon Vanilla soak.

Bourbon Vanilla Soak:
Heat the water to 50°C. Add the
sugar and mix carefully. Finally add
the Bourbon Vanilla Delipaste and the
Maraschino.

ASSEMBLING THE VERRINE
Pour a layer of Dark Chocolate Marbling and Filling onto the bottom of the verrine. Place a round of egg yolk sponge-cake
dipped into the Bourbon Vanilla soak. Fill with Bourbon Vanilla mousse and decorate with Fabbri Top Croccante.

Pasticciotto
with Amarena

Pasticciotto

with Amarena

Ingredients:

Pu- Pastry:
- Flour g 1000
- Eggs 4
- Sugar g 250
- Pork lard or butter g 250
- Food ammonia g 5
- Delipaste Vanilla g 20

Custard cream:
- Milk g 1000
- Sugar g 350
- Flour 00 g 150
- Egg yolks 3

Amarena Fabbri Colata

How to make:

Pu- Pastry:
Mix the sugar and the pork lard (or
butter). Add the eggs and 5 nally all
the other ingredients.

Custard cream:
Beat the egg yolks and add the sugar
and the our. Bring the milk to a boil
and pour in the egg mixture. Cook at
85°C.

ASSEMBLING THE CAKE
Coat the moulds with pu- pastry. Fill with custard cream and Amarena Fabbri
Colata. Close with pu- pastry and bake at 180°C for 20/25 minutes.

Pasticciotto

with Amarena

Ingredients:

Pu- Pastry:
- Flour g 1000
- Eggs 4
- Sugar g 250
- Pork lard or butter g 250
- Food ammonia g 5
- Delipaste Vanilla g 20

Custard cream:
- Milk g 1000
- Sugar g 350
- Flour 00 g 150
- Egg yolks 3

Amarena Fabbri Colata

How to make:

Pu- Pastry:
Mix the sugar and the pork lard (or
butter). Add the eggs and 5 nally all
the other ingredients.

Custard cream:
Beat the egg yolks and add the sugar
and the our. Bring the milk to a boil
and pour in the egg mixture. Cook at
85°C.

ASSEMBLING THE CAKE
Coat the moulds with pu- pastry. Fill with custard cream and Amarena Fabbri
Colata. Close with pu- pastry and bake at 180°C for 20/25 minutes.

Pasticciotto

with Amarena

Ingredients:

Pu- Pastry:
- Flour g 1000
- Eggs 4
- Sugar g 250
- Pork lard or butter g 250
- Food ammonia g 5
- Delipaste Vanilla g 20

Custard cream:
- Milk g 1000
- Sugar g 350
- Flour 00 g 150
- Egg yolks 3

Amarena Fabbri Colata

How to make:

Pu- Pastry:
Mix the sugar and the pork lard (or
butter). Add the eggs and 5 nally all
the other ingredients.

Custard cream:
Beat the egg yolks and add the sugar
and the our. Bring the milk to a boil
and pour in the egg mixture. Cook at
85°C.

ASSEMBLING THE CAKE
Coat the moulds with pu- pastry. Fill with custard cream and Amarena Fabbri
Colata. Close with pu- pastry and bake at 180°C for 20/25 minutes.

Petit Four
with Amarena

Petit Four

with Amarena

Ingredients:

Petit Four
Amarena Fabbri
Almond paste g 1000
Egg white g 300
Sliced almonds a.r.

How to make:

Put the almond paste in the planetary
mixer, and add the egg white slowly
until the mixture is soft. Pipe out
almond paste petit fours and place
one Amarena cherry in the centre of
each one.
Add more almond paste, roll in the
sliced almonds and sprinkle with
icing sugar. Bake at 180°C for about
10/12 minutes.

Petit Four

with Amarena

Ingredients:

Petit Four
Amarena Fabbri
Almond paste g 1000
Egg white g 300
Sliced almonds a.r.

How to make:

Put the almond paste in the planetary
mixer, and add the egg white slowly
until the mixture is soft. Pipe out
almond paste petit fours and place
one Amarena cherry in the centre of
each one.
Add more almond paste, roll in the
sliced almonds and sprinkle with
icing sugar. Bake at 180°C for about
10/12 minutes.

Lemon Cake

Lemon Cake

Ingredients:

Lemon Mousse:
- Cream g 500
- Moussecream+5 g 50
- Lemon Paste g 30
- Pastovocrem g 20

Pistachio Amaretto:
- Almond TPT g 230
- Egg whites g 300
- Sugar g 100
- Flour g 120
- Delipaste Pistachio F g 120

Creamy Milk Chocolate:
- Crème Anglaise g 300
- Milk couverture g 420
- Cocoa beans g 15

Amarena Tartar

How to make:

Lemon Mousse:
Mix the Moussecream+5 with the
cold cream. Whip in the planetary
mixer and fold in the Lemon Paste.

Pistachio Amaretto:
Beat the egg whites with the sugar,
fold in the Delipaste Pistachio and
add the powders. Mix carefully. Bake
at 220°C for 12 minutes.

Creamy Milk Chocolate:
Emulsify the crème anglaise and the
couverture. Add the cocoa beans.

ASSEMBLING THE CAKE
Fill a small mould with the creamy milk chocolate and the pistachio amaretto and
shock freeze.
In a bigger mould, place the pistachio amaretto, a layer of Amarena tartar, ; ll
with the lemon mousse up to the half. Place the cramy milk chocolate and spread
with Amarena tartar. Close with the lemon mousse and shock freeze.
Take the cake out of the mould and glaze with Lemon Nappage. Decorate with
some Amarena cherries and lemon zest.

Lemon Cake

Ingredients:

Lemon Mousse:
- Cream g 500
- Moussecream+5 g 50
- Lemon Paste g 30
- Pastovocrem g 20

Pistachio Amaretto:
- Almond TPT g 230
- Egg whites g 300
- Sugar g 100
- Flour g 120
- Delipaste Pistachio F g 120

Creamy Milk Chocolate:
- Crème Anglaise g 300
- Milk couverture g 420
- Cocoa beans g 15

Amarena Tartar

How to make:

Lemon Mousse:
Mix the Moussecream+5 with the
cold cream. Whip in the planetary
mixer and fold in the Lemon Paste.

Pistachio Amaretto:
Beat the egg whites with the sugar,
fold in the Delipaste Pistachio and
add the powders. Mix carefully. Bake
at 220°C for 12 minutes.

Creamy Milk Chocolate:
Emulsify the crème anglaise and the
couverture. Add the cocoa beans.

ASSEMBLING THE CAKE
Fill a small mould with the creamy milk chocolate and the pistachio amaretto and
shock freeze.
In a bigger mould, place the pistachio amaretto, a layer of Amarena tartar, ; ll
with the lemon mousse up to the half. Place the cramy milk chocolate and spread
with Amarena tartar. Close with the lemon mousse and shock freeze.
Take the cake out of the mould and glaze with Lemon Nappage. Decorate with
some Amarena cherries and lemon zest.

Distance Runner

Distance Runner

Ingredients:

- Happy Day Passion Fruit Nectar
- Rauch Pineapple Juice
- Rauch Lemon Juice
- Pineapple chunks
- Passion Fruit syrup

How to make:

Preparation
Mix up 3 Pineapple chunks, 10 cl Pineapple Juice, 10 cl Passion Fruit Nectar, 1,5cl Lemon Juice, 1,5cl Passion Fruit syrup and crushed ice in a mixer.

Trimming
Orange slice

Distance Runner

Ingredients:

- Happy Day Passion Fruit Nectar
- Rauch Pineapple Juice
- Rauch Lemon Juice
- Pineapple chunks
- Passion Fruit syrup

How to make:

Preparation
Mix up 3 Pineapple chunks, 10 cl Pineapple Juice, 10 cl Passion Fruit Nectar, 1,5cl Lemon Juice, 1,5cl Passion Fruit syrup and crushed ice in a mixer.

Trimming
Orange slice

Fresh Beach

Fresh Beach

Ingredients:

- Rauch Ice Tea Lemon
- Orange chunks
- Lime
- Elderflower syrup
- Fresh mint

How to make:


Preparation
Crush softly ½ Lime, 2 Orange chunks, 5 mint leaves and 1,5cl elderflower syrup in a glass. Afterwards fill up the glass with crushed Ice as well as Ice Tea Lemon and stir all with a spoon.

Trimming
Mint, Lime slice

Fresh Beach

Ingredients:

- Rauch Ice Tea Lemon
- Orange chunks
- Lime
- Elderflower syrup
- Fresh mint

How to make:


Preparation
Crush softly ½ Lime, 2 Orange chunks, 5 mint leaves and 1,5cl elderflower syrup in a glass. Afterwards fill up the glass with crushed Ice as well as Ice Tea Lemon and stir all with a spoon.

Trimming
Mint, Lime slice

Fresh Beach

Ingredients:

- Rauch Ice Tea Lemon
- Orange chunks
- Lime
- Elderflower syrup
- Fresh mint

How to make:


Preparation
Crush softly ½ Lime, 2 Orange chunks, 5 mint leaves and 1,5cl elderflower syrup in a glass. Afterwards fill up the glass with crushed Ice as well as Ice Tea Lemon and stir all with a spoon.

Trimming
Mint, Lime slice

Icedtea Mango

Icedtea Mango

Ingredients:

- Rauch Ice Tea Mango
- Kumquat
- Mango syrup

How to make:

Preparation
Halve 3 Kumquat and crush softly with 1,5cl Mango syrup. Full up the glass with crushed Ice as well as Ice Tea Mango and stir all with a spoon.

Trimming
Lemon slice, Mint

Icedtea Mango

Ingredients:

- Rauch Ice Tea Mango
- Kumquat
- Mango syrup

How to make:

Preparation
Halve 3 Kumquat and crush softly with 1,5cl Mango syrup. Full up the glass with crushed Ice as well as Ice Tea Mango and stir all with a spoon.

Trimming
Lemon slice, Mint

Multi Ananas Bread Cake

Multi Ananas Bread Cake

Ingredients:

Flour high pprotein g 1,500
IREKS SOVITAL g 500
IREKS SOFT g 20
Butter fat Campina g 300
Granulated sugar g 160
Jansen Lemon Flavor g 10
Ice water g 800
WHEAT SOUR IREKS g 40
Angel Yeast Brown g 50
Salt g 30
Yolk g 200
Milk powder g 120

How to make:

Stir all the ingredients for the dough is smooth except salt and butter fat , after half smooth then add butter and salt and stir again until completely - completely smooth . Rest the dough for 20 minutes .

Cut dough @ 75 g trimmed and stab - stab with a fork / roller docker then place in the pan . Take the dough weighing 75 grams and also braid ( such as images ) .

Fill with pastry cream / vanilla cream and develop.
Develop for 30-45 minutes and burn for 25 minutes to heat the oven 210 ° C.
Once cooked isis with fruit or fruit canned pineapple - other fruits .
Frutaneira apricot glaze with glazing .

Multi Ananas Bread Cake

Ingredients:

Flour high pprotein g 1,500
IREKS SOVITAL g 500
IREKS SOFT g 20
Butter fat Campina g 300
Granulated sugar g 160
Jansen Lemon Flavor g 10
Ice water g 800
WHEAT SOUR IREKS g 40
Angel Yeast Brown g 50
Salt g 30
Yolk g 200
Milk powder g 120

How to make:

Stir all the ingredients for the dough is smooth except salt and butter fat , after half smooth then add butter and salt and stir again until completely - completely smooth . Rest the dough for 20 minutes .

Cut dough @ 75 g trimmed and stab - stab with a fork / roller docker then place in the pan . Take the dough weighing 75 grams and also braid ( such as images ) .

Fill with pastry cream / vanilla cream and develop.
Develop for 30-45 minutes and burn for 25 minutes to heat the oven 210 ° C.
Once cooked isis with fruit or fruit canned pineapple - other fruits .
Frutaneira apricot glaze with glazing .

Simnel Cake

Simnel Cake

Ingredients:

Y : 2 x 18 cm cakes
Butter Fat Campina g 225
Egg 6 pcs
High protein flour g 250
Sponge Ireks concentrat g 100
Carma Raspberry Jam g 50
J.S. polak Speculatius g 20
Salt g 5
Almond meal g50
Orange zest 1 pc
Lemon zest ½ pc
Dark Raisin g 400
Jansen lemon g 10

KESSO Marzipan 575 grams ( divided by 6 parts , @ 90 gr )

How to make:

Stir butter fat , egg , flour , sponge conc , almond meal until tercam - pur average , about 4-5 min using a beater , add Carma Raspberry Jam .

Additional mixed spices , mix well
Additional dried fruits and stir
Roll marzipan put at the bottom of the baking tin , pour ½ of dough

Cover with marzipan rolled again , make a little hole so that the steam out while baking , pour the batter ½ part again
Bake at 170'c approximately 2 hours
Once cool remove from the pan , brush with Carma Raspberry Jam , then cover again with the rest of rolled marzipan .
Give a little color with a blow torch in the above manner .

Simnel Cake

Ingredients:

Y : 2 x 18 cm cakes
Butter Fat Campina g 225
Egg 6 pcs
High protein flour g 250
Sponge Ireks concentrat g 100
Carma Raspberry Jam g 50
J.S. polak Speculatius g 20
Salt g 5
Almond meal g50
Orange zest 1 pc
Lemon zest ½ pc
Dark Raisin g 400
Jansen lemon g 10

KESSO Marzipan 575 grams ( divided by 6 parts , @ 90 gr )

How to make:

Stir butter fat , egg , flour , sponge conc , almond meal until tercam - pur average , about 4-5 min using a beater , add Carma Raspberry Jam .

Additional mixed spices , mix well
Additional dried fruits and stir
Roll marzipan put at the bottom of the baking tin , pour ½ of dough

Cover with marzipan rolled again , make a little hole so that the steam out while baking , pour the batter ½ part again
Bake at 170'c approximately 2 hours
Once cool remove from the pan , brush with Carma Raspberry Jam , then cover again with the rest of rolled marzipan .
Give a little color with a blow torch in the above manner .

Jalapeno Popper

Jalapeno Popper

Ingredients:

- La Costena Jalapeno Pepper g 440
- Egg 1pc
- Koji Cream Cheese g 70
- All-purpose flour g 215
- Minced meat g 70
- Milk 1 cup
- Salt to taste

For frying:
-Adeka SPS Frying Oil

How to make:

- Cut lengthwise slit in top of each pepper; scrape out seeds and veins. Mix the meat and Koji cream
cheese. Stuff the mixture into the Jalapeno.
- Make batter : mix the milk, egg & salt. Beat until batter is smooth.
- Dip the Jalapeno into batter, repeat to ensure the entire surface of the Jalapeno is coated. Deep-fry the
coated Jalapenos with Adeka SPS Frying Oil 2-3 min until golden brown.
- Remove and let drain on a paper towel.

Jalapeno Popper

Ingredients:

- La Costena Jalapeno Pepper g 440
- Egg 1pc
- Koji Cream Cheese g 70
- All-purpose flour g 215
- Minced meat g 70
- Milk 1 cup
- Salt to taste

For frying:
-Adeka SPS Frying Oil

How to make:

- Cut lengthwise slit in top of each pepper; scrape out seeds and veins. Mix the meat and Koji cream
cheese. Stuff the mixture into the Jalapeno.
- Make batter : mix the milk, egg & salt. Beat until batter is smooth.
- Dip the Jalapeno into batter, repeat to ensure the entire surface of the Jalapeno is coated. Deep-fry the
coated Jalapenos with Adeka SPS Frying Oil 2-3 min until golden brown.
- Remove and let drain on a paper towel.

Jalapeno Popper

Ingredients:

- La Costena Jalapeno Pepper g 440
- Egg 1pc
- Koji Cream Cheese g 70
- All-purpose flour g 215
- Minced meat g 70
- Milk 1 cup
- Salt to taste

For frying:
-Adeka SPS Frying Oil

How to make:

- Cut lengthwise slit in top of each pepper; scrape out seeds and veins. Mix the meat and Koji cream
cheese. Stuff the mixture into the Jalapeno.
- Make batter : mix the milk, egg & salt. Beat until batter is smooth.
- Dip the Jalapeno into batter, repeat to ensure the entire surface of the Jalapeno is coated. Deep-fry the
coated Jalapenos with Adeka SPS Frying Oil 2-3 min until golden brown.
- Remove and let drain on a paper towel.

Black Beans Mollete

Black Beans Mollete

Ingredients:

- Baguette g 120
- La Costena Black Beans g 150
- Shredded fried bacon g 120
- Green Valley Shredded Mozarella Cheese g 100
- Butter g 45
- La Costena Jalapeno Nachos g 20
- Coriander g 20
- La Costena Mexican Home Style Salsa g 150
- Salt to taste
- Mango g 50

How to make:

- Mix in a saucepan the butter, refried black beans and bacon cook for 2-3min.
- Cut baguette in half. Spread the mixture on the baguette halves, sprinkle the Green Valley Shredded
Mozzarella Cheese evenly.
- Place halves into the preheated oven at ( 200*c ) for 10 min, or until cheese melts. Garnish with
Mexican Home Made Salsa and coriander. Add diced mango t Mexican salsa if desired.

Black Beans Mollete

Ingredients:

- Baguette g 120
- La Costena Black Beans g 150
- Shredded fried bacon g 120
- Green Valley Shredded Mozarella Cheese g 100
- Butter g 45
- La Costena Jalapeno Nachos g 20
- Coriander g 20
- La Costena Mexican Home Style Salsa g 150
- Salt to taste
- Mango g 50

How to make:

- Mix in a saucepan the butter, refried black beans and bacon cook for 2-3min.
- Cut baguette in half. Spread the mixture on the baguette halves, sprinkle the Green Valley Shredded
Mozzarella Cheese evenly.
- Place halves into the preheated oven at ( 200*c ) for 10 min, or until cheese melts. Garnish with
Mexican Home Made Salsa and coriander. Add diced mango t Mexican salsa if desired.

Seafood Salsa Spaghetti

Seafood Salsa Spaghetti

Ingredients:

INGREDIENTS :
Spaghetti (boil) 140 gr
Prawn 3 pcs
Green mussel 4 pcs
Shallot (chopped) 20 gr
Garlic (chopped) 20 gr
Onion (chopped) 30 gr
Paprika 30 gr
Borges Extra Light Olive Oil 40 gr
Coriander leave (chopped) 5 gr
La Costena Medium Dip Salsa 100 gr
La Costena Jalapeno Nacho Slice (chopped) 40 gr
Salt n Pepper +/-

How to make:

- Heat up the pan and pour Borges Extra Light Olive Oil
- Saute Garlic, shallot and Onion until fragrance
- Put salsa, jalapeno, prawn, paprika and green mussel, continue to cooked the seafood
- Add cooked spaghetti and stir well
- Put chopped coriander leave and the seasoning
- Put in a plate and garnish with coriander leave
- Serve

Seafood Salsa Spaghetti

Ingredients:

INGREDIENTS :
Spaghetti (boil) 140 gr
Prawn 3 pcs
Green mussel 4 pcs
Shallot (chopped) 20 gr
Garlic (chopped) 20 gr
Onion (chopped) 30 gr
Paprika 30 gr
Borges Extra Light Olive Oil 40 gr
Coriander leave (chopped) 5 gr
La Costena Medium Dip Salsa 100 gr
La Costena Jalapeno Nacho Slice (chopped) 40 gr
Salt n Pepper +/-

How to make:

- Heat up the pan and pour Borges Extra Light Olive Oil
- Saute Garlic, shallot and Onion until fragrance
- Put salsa, jalapeno, prawn, paprika and green mussel, continue to cooked the seafood
- Add cooked spaghetti and stir well
- Put chopped coriander leave and the seasoning
- Put in a plate and garnish with coriander leave
- Serve

Virgin Sex On The Beach

Virgin Sex On The Beach

Ingredients:

3 part of peach flavored tea
2 part of RAUCH Orange Juicy Bits
1 part of HAPPY DAY Cranberry
1 part of Fabbri Mint Syrup

Condiment: Ice cubes

How to make:

Shake all ingredients and pour onto glass & decor with orange slice, cherry & strawberry.

Virgin Sex On The Beach

Ingredients:

3 part of peach flavored tea
2 part of RAUCH Orange Juicy Bits
1 part of HAPPY DAY Cranberry
1 part of Fabbri Mint Syrup

Condiment: Ice cubes

How to make:

Shake all ingredients and pour onto glass & decor with orange slice, cherry & strawberry.

Summer Breeze

Summer Breeze

Ingredients:

1 part of RAUCh Pineapple
1 part of HAPPY DAY Cranberry
1 part of Fabbri Mint Syrup

Condiment: Strawberry slice +/- 50 g, mint leaves, ice cubes

How to make:

Shake all ingredients and pour onto glass & decor with mint leaves, cherry & strawberry.

Summer Breeze

Ingredients:

1 part of RAUCh Pineapple
1 part of HAPPY DAY Cranberry
1 part of Fabbri Mint Syrup

Condiment: Strawberry slice +/- 50 g, mint leaves, ice cubes

How to make:

Shake all ingredients and pour onto glass & decor with mint leaves, cherry & strawberry.

Summer Breeze

Ingredients:

1 part of RAUCh Pineapple
1 part of HAPPY DAY Cranberry
1 part of Fabbri Mint Syrup

Condiment: Strawberry slice +/- 50 g, mint leaves, ice cubes

How to make:

Shake all ingredients and pour onto glass & decor with mint leaves, cherry & strawberry.

Fruit Nut Choco Coin

Fruit Nut Choco Coin

Ingredients:

Carma Dark Swiss Line 1 kg
Carma White Swiss Line 1 kg
Aptunion Red Glace Cherries 100 gr
Dried Apricot 100 gr
Sunny Gem Almond Whole (Roasted) 100 gr
Sunny Gem Almond Stick (Roasted) 100 gr

How to make:

Prepare Carma Dark Swiss Line chocolate coin in the bowl and heat up to 40 - 45°C and add some more Carma Dark Swiss Line chocolate coin to 10 – 15 % and mix well. Let the temperature down to 30 - 32°C and put in the piping bag and pipe like a coin shape on the plastic or paper sheet and let it hard. Prepare the dried fruit and soon as the chocolate is going to hard put the dried fruit on the top of the chocolate.

Fruit Nut Choco Coin

Ingredients:

Carma Dark Swiss Line 1 kg
Carma White Swiss Line 1 kg
Aptunion Red Glace Cherries 100 gr
Dried Apricot 100 gr
Sunny Gem Almond Whole (Roasted) 100 gr
Sunny Gem Almond Stick (Roasted) 100 gr

How to make:

Prepare Carma Dark Swiss Line chocolate coin in the bowl and heat up to 40 - 45°C and add some more Carma Dark Swiss Line chocolate coin to 10 – 15 % and mix well. Let the temperature down to 30 - 32°C and put in the piping bag and pipe like a coin shape on the plastic or paper sheet and let it hard. Prepare the dried fruit and soon as the chocolate is going to hard put the dried fruit on the top of the chocolate.

Florentine Frunuts

Florentine Frunuts

Ingredients:

Step 1
Frunuts :
LBR Type M g 220
Sugar g 165
Honey g 110
Aptunion Mixed Peel g 120
Blueberry g 20
Mariani Raisin g 30
Dried Cranberry g 20
Almond Slice g 150
Almond Slivered g 50

Step 2
Cookie Dough :
LBR type M g 150
Koji Cream Cheese g 70
Fiesta Icing Sugar g 110
Jansen Vanila g 11
Egg g 55
Green Valley FC g 25
Cake flour g 470

How to make:

Step 1
Frunuts:
- Melt sugar, honey and LBR
- Add Aptunion Mixed peel, blueberry, raisin, cranberry, almond slice, almond silvered and mix well.
- Pour the dough on the half bake cookie dough and flatten.
- Bake again in the oven for about 15 minutes.

Step 2
Cookies Dough:
- Mix the LBR & Koji Cream Cheese together with Fiesta till completely mix.
- Add the egg one by one.
- add the Green Valley FC, flour and Jansen Vanilla and mix very well. Store in the chiller until ready to use later on.
- Flatten the dough, and pour the topping and bake again until done.

Florentine Frunuts

Ingredients:

Step 1
Frunuts :
LBR Type M g 220
Sugar g 165
Honey g 110
Aptunion Mixed Peel g 120
Blueberry g 20
Mariani Raisin g 30
Dried Cranberry g 20
Almond Slice g 150
Almond Slivered g 50

Step 2
Cookie Dough :
LBR type M g 150
Koji Cream Cheese g 70
Fiesta Icing Sugar g 110
Jansen Vanila g 11
Egg g 55
Green Valley FC g 25
Cake flour g 470

How to make:

Step 1
Frunuts:
- Melt sugar, honey and LBR
- Add Aptunion Mixed peel, blueberry, raisin, cranberry, almond slice, almond silvered and mix well.
- Pour the dough on the half bake cookie dough and flatten.
- Bake again in the oven for about 15 minutes.

Step 2
Cookies Dough:
- Mix the LBR & Koji Cream Cheese together with Fiesta till completely mix.
- Add the egg one by one.
- add the Green Valley FC, flour and Jansen Vanilla and mix very well. Store in the chiller until ready to use later on.
- Flatten the dough, and pour the topping and bake again until done.

Mushroom Ragout Salad

Mushroom Ragout Salad

Ingredients:

Mushroom ragout :
8 pcs champignon mushroom
Ragout filling :
Borges Extra Virgin Olive Oil g 60
Minced garlic g5
Minced onion g5
Chicken fillet (cubes) g200
Flour g100
Chicken stock g200
Indomilk Fresh Milk g200
Salt, sugar, pepper, nutmeg to taste

How to make:

Saute the garlic and the onion till fragrance and add the chicken. Cook for another 2 minutes and add the flour. Continue cook and add the chicken stock and milk. Taste with salt, sugar, nutmeg and pepper.
Fiil the prepared ragout to the mushroom and deep fried and prepare the salad from :
Rocket leaves g100
Borges Raspberry Balsamic g50

Mushroom Ragout Salad

Ingredients:

Mushroom ragout :
8 pcs champignon mushroom
Ragout filling :
Borges Extra Virgin Olive Oil g 60
Minced garlic g5
Minced onion g5
Chicken fillet (cubes) g200
Flour g100
Chicken stock g200
Indomilk Fresh Milk g200
Salt, sugar, pepper, nutmeg to taste

How to make:

Saute the garlic and the onion till fragrance and add the chicken. Cook for another 2 minutes and add the flour. Continue cook and add the chicken stock and milk. Taste with salt, sugar, nutmeg and pepper.
Fiil the prepared ragout to the mushroom and deep fried and prepare the salad from :
Rocket leaves g100
Borges Raspberry Balsamic g50

Broccoli Quiche

Broccoli Quiche

Ingredients:

A : Quiche Dough
Cake flour g250
Lactic Butter Margarine g100
Egg 1pc
Salt ±
B : Filling
Engel Potato Flakes g45
Milk (hot) g180 (add the hot milk into Engel Potato Flakes, mix and set aside)
Milk g55
Eggs 3pc
Broccoli g125
Sautéed chopped onion g25
Smoked beef (cut into strip) g50
Koji Standard Type Cheese (grated) g100
Mayonnaise g20
Salt ±
Black pepper ±

How to make:

Process A:
Mix all dry ingredients except the butter. Add the butter and rub in till the mixture become sandy like. Add into the egg and knead the dough till completely mixed. Rest the dough in th chiller for about 15 minutes to relax.

Process B :
Add milk into mashed potato which already prepared before and continue add the remaining ingredients such as egg, broccoli, onion, smoked beef and grated cheese, mix well. Seasoning with salt and black pepper to taste. Pour into prepared pie form which already covered with quiche dough. Bake in the oven with 170°C for 40 minutes.

Broccoli Quiche

Ingredients:

A : Quiche Dough
Cake flour g250
Lactic Butter Margarine g100
Egg 1pc
Salt ±
B : Filling
Engel Potato Flakes g45
Milk (hot) g180 (add the hot milk into Engel Potato Flakes, mix and set aside)
Milk g55
Eggs 3pc
Broccoli g125
Sautéed chopped onion g25
Smoked beef (cut into strip) g50
Koji Standard Type Cheese (grated) g100
Mayonnaise g20
Salt ±
Black pepper ±

How to make:

Process A:
Mix all dry ingredients except the butter. Add the butter and rub in till the mixture become sandy like. Add into the egg and knead the dough till completely mixed. Rest the dough in th chiller for about 15 minutes to relax.

Process B :
Add milk into mashed potato which already prepared before and continue add the remaining ingredients such as egg, broccoli, onion, smoked beef and grated cheese, mix well. Seasoning with salt and black pepper to taste. Pour into prepared pie form which already covered with quiche dough. Bake in the oven with 170°C for 40 minutes.

Broccoli Quiche

Ingredients:

A : Quiche Dough
Cake flour g250
Lactic Butter Margarine g100
Egg 1pc
Salt ±
B : Filling
Engel Potato Flakes g45
Milk (hot) g180 (add the hot milk into Engel Potato Flakes, mix and set aside)
Milk g55
Eggs 3pc
Broccoli g125
Sautéed chopped onion g25
Smoked beef (cut into strip) g50
Koji Standard Type Cheese (grated) g100
Mayonnaise g20
Salt ±
Black pepper ±

How to make:

Process A:
Mix all dry ingredients except the butter. Add the butter and rub in till the mixture become sandy like. Add into the egg and knead the dough till completely mixed. Rest the dough in th chiller for about 15 minutes to relax.

Process B :
Add milk into mashed potato which already prepared before and continue add the remaining ingredients such as egg, broccoli, onion, smoked beef and grated cheese, mix well. Seasoning with salt and black pepper to taste. Pour into prepared pie form which already covered with quiche dough. Bake in the oven with 170°C for 40 minutes.

Dates Banana Cake

Dates Banana Cake

Ingredients:

LBR Margarine g 650
Sugar g 900
Brown sugar g 350
Egg g 800
Banana Ambon 15 pc
Indomilk PLM g 400
Soft Flour g 1400
Baking Powder g 10
Baking Soda g 15
Chocolate Chips g 300

How to make:

- Mix butter and sugar until fluffy
- Add egg one by one until completely blend
- Blend separately banana and fresh milk
- Pour into mixture and mix slowly
- Add sifted flour,baking powder and baking soda, mix well
- Pour in the mould ¾ from the edge
- Bake 170 °C up and 180 °C bottom 30 – 45 mnt

Dates Banana Cake

Ingredients:

LBR Margarine g 650
Sugar g 900
Brown sugar g 350
Egg g 800
Banana Ambon 15 pc
Indomilk PLM g 400
Soft Flour g 1400
Baking Powder g 10
Baking Soda g 15
Chocolate Chips g 300

How to make:

- Mix butter and sugar until fluffy
- Add egg one by one until completely blend
- Blend separately banana and fresh milk
- Pour into mixture and mix slowly
- Add sifted flour,baking powder and baking soda, mix well
- Pour in the mould ¾ from the edge
- Bake 170 °C up and 180 °C bottom 30 – 45 mnt

Chocolate Peach and Pistachio Gateaux In Jar

Chocolate Peach and Pistachio Gateaux In Jar

Ingredients:

A. Mousse
PASTEURISED Indomilk g300
Egg Yolk g35
Sugar g30
Custard Powder g30
Carma Elit Bitter Sweet g150
Whipped Cream g220
Peach Halves g150
Carma Raspberry Topping g60

B. Pistachio Gateaux
Egg g500
Egg Yolk g50
Ireks Sponge Concentrate g200
Soft Flour g200
Adeka LBR g32 gr
ATY 10 g8
Fabbri Delipaste Pistachio g80

How to make:

A. Mousse
- Bring to boil fresh milk
- Mix together sugar and custard powder, add into boling fresh milk
- Bring back to boil, take out and move to another bowl
- Add Carma Elite Bitter melted, mix well and cool down the batter to 30° C
- Whipped up the cream then folding into the batter
- Keep in the refrigerator

B. Pistachio Gateaux
- Mix all ingredients except Adeka LBR,ATY 10 and Fabbri Delipaste Pistachio
- Slowly mix 1 mnt and fast 5 – 7 mnt
- Melt Adeka LBR then mix to ATY 10 and Fabbri Delipaste Pistachio
- Folding into batter slowly mix
- Pour into 2 pcs of mould Ø26
- Bake at 180 °C for 30 -35 mnt
- Cooldown then slice into 3 slice
- Cut the gateaux smaller size then the jar
- Keep a side

CAKE ASSEMBLY :
- Put pistachio gateaux on the bottom of the jar
- Cut peach and lay down on the pistachio gateaux
- Dazzling with Carma Raspberry Topping
- Pipe Choco mousse in the jar double size of gateaux and peach
- Put the pistachio gateaux and peach
- Pipe whipped cream on top and garnish with strawberry
- Glaze the strawberry with Frutaneirra glazelly
- Ready to serve

Chocolate Peach and Pistachio Gateaux In Jar

Ingredients:

A. Mousse
PASTEURISED Indomilk g300
Egg Yolk g35
Sugar g30
Custard Powder g30
Carma Elit Bitter Sweet g150
Whipped Cream g220
Peach Halves g150
Carma Raspberry Topping g60

B. Pistachio Gateaux
Egg g500
Egg Yolk g50
Ireks Sponge Concentrate g200
Soft Flour g200
Adeka LBR g32 gr
ATY 10 g8
Fabbri Delipaste Pistachio g80

How to make:

A. Mousse
- Bring to boil fresh milk
- Mix together sugar and custard powder, add into boling fresh milk
- Bring back to boil, take out and move to another bowl
- Add Carma Elite Bitter melted, mix well and cool down the batter to 30° C
- Whipped up the cream then folding into the batter
- Keep in the refrigerator

B. Pistachio Gateaux
- Mix all ingredients except Adeka LBR,ATY 10 and Fabbri Delipaste Pistachio
- Slowly mix 1 mnt and fast 5 – 7 mnt
- Melt Adeka LBR then mix to ATY 10 and Fabbri Delipaste Pistachio
- Folding into batter slowly mix
- Pour into 2 pcs of mould Ø26
- Bake at 180 °C for 30 -35 mnt
- Cooldown then slice into 3 slice
- Cut the gateaux smaller size then the jar
- Keep a side

CAKE ASSEMBLY :
- Put pistachio gateaux on the bottom of the jar
- Cut peach and lay down on the pistachio gateaux
- Dazzling with Carma Raspberry Topping
- Pipe Choco mousse in the jar double size of gateaux and peach
- Put the pistachio gateaux and peach
- Pipe whipped cream on top and garnish with strawberry
- Glaze the strawberry with Frutaneirra glazelly
- Ready to serve


Benito Lasagna

Benito Lasagna

Ingredients:

Tomato Beef :
Garlic Slice g10
Onion Chop g150
Mincef Beef g500
Carrot Shredded g100
San Benito Diced Tomato g250
San Benito Pizza Sauce g350
Basil g5
Oregano g2
Salt g3
Pepper g3
Sugar 50g
Borges Pure Olive Oil g25

A’K Cheese Sauce:
Koji cream cheese g200
Eggs g100
Parsley chop g20
Salt g2
Pepper g2
Green Valley Grated Parmesan Cheese g25

Lasagna 5pcs

How to make:

Tomato Beef :
-Heat up Borges Pure Olive Oil in a pan
-Add Minced Beef, cook until oily
-Add garlic, onion, carrot. Cook until golden brown
-Add San Benito Diced Tomato, San benito Pizz Sauce
-Add basil and oregano. Cook until blend together
-Seasoning

A’K Cheese Sauce:
-Beat the egg
-Put in Koji Cream Cheese(room temperature)
-Add parsley and seasoning
-Last, add Green Valley Grated Parmesan Cheese.

Benito Lasagna

Ingredients:

Tomato Beef :
Garlic Slice g10
Onion Chop g150
Mincef Beef g500
Carrot Shredded g100
San Benito Diced Tomato g250
San Benito Pizza Sauce g350
Basil g5
Oregano g2
Salt g3
Pepper g3
Sugar 50g
Borges Pure Olive Oil g25

A’K Cheese Sauce:
Koji cream cheese g200
Eggs g100
Parsley chop g20
Salt g2
Pepper g2
Green Valley Grated Parmesan Cheese g25

Lasagna 5pcs

How to make:

Tomato Beef :
-Heat up Borges Pure Olive Oil in a pan
-Add Minced Beef, cook until oily
-Add garlic, onion, carrot. Cook until golden brown
-Add San Benito Diced Tomato, San benito Pizz Sauce
-Add basil and oregano. Cook until blend together
-Seasoning

A’K Cheese Sauce:
-Beat the egg
-Put in Koji Cream Cheese(room temperature)
-Add parsley and seasoning
-Last, add Green Valley Grated Parmesan Cheese.

Pink Sauce Spaghetti

Pink Sauce Spaghetti

Ingredients:

Spaghetti g150
San Benito Diced Tomatoes in Heavy Puree g40
Tomato paste g10
Garlic 2pcs
Onion ¼ pcs
Basil
Borges Pure Olive Oil
Cooking cream g15
Salt and pepper
Green Valley Mozarella Cheese for topping.

How to make:

-Prepare the pasta accordingly
-Blend the san benito tomato, tomato paste, garlic, and basil and olive oil using blender.
-Prepare the pan and cook the onion with olive oil.
-Heat the sauce and add the cream
-Toss the pasta in.
-Season as needed.
-Plate it, topped with cheese and gratin until the cheese melt.
-Serve immediately.

Pink Sauce Spaghetti

Ingredients:

Spaghetti g150
San Benito Diced Tomatoes in Heavy Puree g40
Tomato paste g10
Garlic 2pcs
Onion ¼ pcs
Basil
Borges Pure Olive Oil
Cooking cream g15
Salt and pepper
Green Valley Mozarella Cheese for topping.

How to make:

-Prepare the pasta accordingly
-Blend the san benito tomato, tomato paste, garlic, and basil and olive oil using blender.
-Prepare the pan and cook the onion with olive oil.
-Heat the sauce and add the cream
-Toss the pasta in.
-Season as needed.
-Plate it, topped with cheese and gratin until the cheese melt.
-Serve immediately.

Pink Sauce Spaghetti

Ingredients:

Spaghetti g150
San Benito Diced Tomatoes in Heavy Puree g40
Tomato paste g10
Garlic 2pcs
Onion ¼ pcs
Basil
Borges Pure Olive Oil
Cooking cream g15
Salt and pepper
Green Valley Mozarella Cheese for topping.

How to make:

-Prepare the pasta accordingly
-Blend the san benito tomato, tomato paste, garlic, and basil and olive oil using blender.
-Prepare the pan and cook the onion with olive oil.
-Heat the sauce and add the cream
-Toss the pasta in.
-Season as needed.
-Plate it, topped with cheese and gratin until the cheese melt.
-Serve immediately.

Tiramisu tre Gusto

Tiramisu tre Gusto

Ingredients:

Sponge cake
Ingredients :
Carma Maxipan 240g
whole egg 240g
low protein flour 40g
Angel Baking powder 3g
melted Lactic Butter Adeka 70g
vanilla Jansen 10g
Fabbri Strawberry Delipaste 15g
Fabbri Pistachio 15g


Tiramisu Cream Base
Ingredients :
egg yolk 40g
sugar 75g
water 20g
mascarpone cheese 200g
Koji Cream Cheese 100g
whipped cream (soft peak) 225g
gelatine leaves (soak in cold water) 2pcs
Fabbri pistachio 10g
Fabbri strawberry 10g
Jansen tiramisu 20g
As desired coffe based liquer

How to make:

Sponge cake Method:
- Preheat the oven to 170 C, prepare the desired mould
- Cream the maxipan and then add egg.
- Mix the flour, and baking powder together, sift it.
- Add to the maxipan egg mixture
- fold the melted LBR and jansen
- divide into 3 separate batter
- flavour one of them with pistachio and another one with strawberry.
- Pan and bake till done +/- 15 minute.

Tiramisu Cream Base Method
- Make a bombe from the egg, sugar and water
- Soften the cream cheese and mascarpone cheese
- Mix the bombe and cheese
- Fold the whipped cream with the cheese mixture.
- Divide into 3 separate place
- Flavour 2 of them with jansen tiramisu and the rest with coffe liquer
- Take the 2 cream flavoured with jansen and flavour them with fabbri pistachio and strawberry.

Tiramisu tre Gusto

Ingredients:

Sponge cake
Ingredients :
Carma Maxipan 240g
whole egg 240g
low protein flour 40g
Angel Baking powder 3g
melted Lactic Butter Adeka 70g
vanilla Jansen 10g
Fabbri Strawberry Delipaste 15g
Fabbri Pistachio 15g


Tiramisu Cream Base
Ingredients :
egg yolk 40g
sugar 75g
water 20g
mascarpone cheese 200g
Koji Cream Cheese 100g
whipped cream (soft peak) 225g
gelatine leaves (soak in cold water) 2pcs
Fabbri pistachio 10g
Fabbri strawberry 10g
Jansen tiramisu 20g
As desired coffe based liquer

How to make:

Sponge cake Method:
- Preheat the oven to 170 C, prepare the desired mould
- Cream the maxipan and then add egg.
- Mix the flour, and baking powder together, sift it.
- Add to the maxipan egg mixture
- fold the melted LBR and jansen
- divide into 3 separate batter
- flavour one of them with pistachio and another one with strawberry.
- Pan and bake till done +/- 15 minute.

Tiramisu Cream Base Method
- Make a bombe from the egg, sugar and water
- Soften the cream cheese and mascarpone cheese
- Mix the bombe and cheese
- Fold the whipped cream with the cheese mixture.
- Divide into 3 separate place
- Flavour 2 of them with jansen tiramisu and the rest with coffe liquer
- Take the 2 cream flavoured with jansen and flavour them with fabbri pistachio and strawberry.

Authentic Pan Pizza

Authentic Pan Pizza

Ingredients:

REX MILANO, 250g
Wheat flour, 750g
FORMAT V 2000, 15g
IREKS-WHEAT SOUR, 40g
Salt, 10g
Angel Blue, 10g
Borges Olive oil, 50g
Ice Water, 570g
Green Valley Shredded Pizza Cheese, 200g

How to make:

• Mixing time: spiral: 3 + 5 mins
• Dough temperature: 25 - 26° C
• After a bulk fermentation time of 15 mins, roll out 1.500 kg of dough for a tray pizza, 60 x 40 cm.
• Spread on San Benito pizza sauce and cover with salami, fish, mushrooms, paprika, onions, etc. Finish on top with GREEN VALLEY SHREDDED PIZZA CHEESE.
• After a final proof time of 5 mins, bake at 210° C for 20 mins.
• For a pan pizza of 24 cm, use 250 g of REX MILANO dough.
• For a small pizza, scale at 70 g.

Authentic Pan Pizza

Ingredients:

REX MILANO, 250g
Wheat flour, 750g
FORMAT V 2000, 15g
IREKS-WHEAT SOUR, 40g
Salt, 10g
Angel Blue, 10g
Borges Olive oil, 50g
Ice Water, 570g
Green Valley Shredded Pizza Cheese, 200g

How to make:

• Mixing time: spiral: 3 + 5 mins
• Dough temperature: 25 - 26° C
• After a bulk fermentation time of 15 mins, roll out 1.500 kg of dough for a tray pizza, 60 x 40 cm.
• Spread on San Benito pizza sauce and cover with salami, fish, mushrooms, paprika, onions, etc. Finish on top with GREEN VALLEY SHREDDED PIZZA CHEESE.
• After a final proof time of 5 mins, bake at 210° C for 20 mins.
• For a pan pizza of 24 cm, use 250 g of REX MILANO dough.
• For a small pizza, scale at 70 g.

Chocolate Finger Cookies

Chocolate Finger Cookies

Ingredients:

Fiesta Icing Sugar g 290
Lactic Butter Margarine g 240
Egg g 120
Bensdorp Cocoa Powder g 70
Soft flour g 440
Blanche Slice Almond ( roast ) g 50
Carma White Chocolate g 75
Coco Art Red

How to make:

- Mix Fiesta icing sugar and Lactic Butter Margarine until fluffy
- Add egg one at a time until mix well then add more
- Mix and strain Bensdorp cocoa powder and soft flour
- Add into butter mix then mixwell
- Keep the dough in the chiller about 1 hour
- Scale the dough g 15 and make shape like a finger
- Put on the greased tray or bakewell paper
- Brush the cookie with eggwash(egg whole mixed with Borges olive oil)
- Bake at 165 ° C for 20 minutes.
- Cool down the cookie while melt the Carma white chocolate
- When the chocolate is melted mix with Choco art red
- Dip the edge of the cookie into chocolate then stick roast Almond slice
- Let it set and the cookie is ready to serve

Chocolate Finger Cookies

Ingredients:

Fiesta Icing Sugar g 290
Lactic Butter Margarine g 240
Egg g 120
Bensdorp Cocoa Powder g 70
Soft flour g 440
Blanche Slice Almond ( roast ) g 50
Carma White Chocolate g 75
Coco Art Red

How to make:

- Mix Fiesta icing sugar and Lactic Butter Margarine until fluffy
- Add egg one at a time until mix well then add more
- Mix and strain Bensdorp cocoa powder and soft flour
- Add into butter mix then mixwell
- Keep the dough in the chiller about 1 hour
- Scale the dough g 15 and make shape like a finger
- Put on the greased tray or bakewell paper
- Brush the cookie with eggwash(egg whole mixed with Borges olive oil)
- Bake at 165 ° C for 20 minutes.
- Cool down the cookie while melt the Carma white chocolate
- When the chocolate is melted mix with Choco art red
- Dip the edge of the cookie into chocolate then stick roast Almond slice
- Let it set and the cookie is ready to serve

Bloody Mary My Way

Bloody Mary My Way

Ingredients:

• Ice cubes
• 2 part of liqueur
• 6 part of Happy Day Tomato
• 2 dash of Worcestershire sauce
• A dash of La Costena Salsa de Habanero Roja
• A pinch of salt
• A dash of white pepper

How to make:

Shake all ingredients till well blended and pour over a glass.
Décor with celery stick, lime wedge and lemon wedge

Bloody Mary My Way

Ingredients:

• Ice cubes
• 2 part of liqueur
• 6 part of Happy Day Tomato
• 2 dash of Worcestershire sauce
• A dash of La Costena Salsa de Habanero Roja
• A pinch of salt
• A dash of white pepper

How to make:

Shake all ingredients till well blended and pour over a glass.
Décor with celery stick, lime wedge and lemon wedge

Bloody Mary My Way

Ingredients:

• Ice cubes
• 2 part of liqueur
• 6 part of Happy Day Tomato
• 2 dash of Worcestershire sauce
• A dash of La Costena Salsa de Habanero Roja
• A pinch of salt
• A dash of white pepper

How to make:

Shake all ingredients till well blended and pour over a glass.
Décor with celery stick, lime wedge and lemon wedge

Jack O Lantern Cake Pop

Jack O Lantern Cake Pop

Ingredients:

SPONGE CAKE CRUMBLE :
Whole egg g 375
Sugar g 200
IREKS Sponge Conc g 150
Low Protein Flour g 150
Water g 25
CARMA Dark Choc ± g 250
CARMA White Choc ± g 250
CARMA Apricot jam ±

How to make:

- To make Sponge Crumble: Mix all Ingredients consist whole egg, sugar, IREKS sponge conc, cake flour
and water until light and fluffy. Approximately 5-7 minute.
- Pour into cake tin , any size.
- Bake 180'c for 35 - 45 minute
- Take it out from the baking tin, cooled it down.
- Crumbe the sponge cake, either with mixer or by hand into small pieces.
- Devided into 3 variation using CARMA dark Choc, CARMA white choc and CARMA apricot jam.
- take small piece of the crumb cake that has been mixed with Choc or jam, approximately 25 gram, roll
into a small , firmed ball. put into chiller or freezer for several minutes to make more firm and hard.
- After several minutes take out the crumble ball and stick them into lollypop stick, dip into melted white
and coloured compound choc.
- let them cooled
- Decorate using royal icing.

Jack O Lantern Cake Pop

Ingredients:

SPONGE CAKE CRUMBLE :
Whole egg g 375
Sugar g 200
IREKS Sponge Conc g 150
Low Protein Flour g 150
Water g 25
CARMA Dark Choc ± g 250
CARMA White Choc ± g 250
CARMA Apricot jam ±

How to make:

- To make Sponge Crumble: Mix all Ingredients consist whole egg, sugar, IREKS sponge conc, cake flour
and water until light and fluffy. Approximately 5-7 minute.
- Pour into cake tin , any size.
- Bake 180'c for 35 - 45 minute
- Take it out from the baking tin, cooled it down.
- Crumbe the sponge cake, either with mixer or by hand into small pieces.
- Devided into 3 variation using CARMA dark Choc, CARMA white choc and CARMA apricot jam.
- take small piece of the crumb cake that has been mixed with Choc or jam, approximately 25 gram, roll
into a small , firmed ball. put into chiller or freezer for several minutes to make more firm and hard.
- After several minutes take out the crumble ball and stick them into lollypop stick, dip into melted white
and coloured compound choc.
- let them cooled
- Decorate using royal icing.

Pumpkin Pie

Pumpkin Pie

Ingredients:

Pumpkin puree g690
Honey g170
Palm sugar g20
Speculatius JS Polak g5
Cloves g1
Ginger g1
Salt g2
Egss g5
Fresh milk g170

How to make:

Mix all ingredients except egg and fresh milk.
Add egg one by one and mix carefully.
Last, add the milk.
Pour onto prepare sugar dough (part bake) and bake in the oven 150°C for 25 minutes.

Pumpkin Pie

Ingredients:

Pumpkin puree g690
Honey g170
Palm sugar g20
Speculatius JS Polak g5
Cloves g1
Ginger g1
Salt g2
Egss g5
Fresh milk g170

How to make:

Mix all ingredients except egg and fresh milk.
Add egg one by one and mix carefully.
Last, add the milk.
Pour onto prepare sugar dough (part bake) and bake in the oven 150°C for 25 minutes.

Cranberries Golden Muffin

Cranberries Golden Muffin

Ingredients:

Ireks Golden Muffin g1000
Eggs g350
Oil g300
Water g225
Graceland Dried Cranberries g600

How to make:

Mix all ingredients except the cranberries for 5 minutes. Add the cranberries and continue mixing for 1 minutes.
Put in the muffin cup and bake at 200°C for about 18 – 20 minutes.

Cranberries Golden Muffin

Ingredients:

Ireks Golden Muffin g1000
Eggs g350
Oil g300
Water g225
Graceland Dried Cranberries g600

How to make:

Mix all ingredients except the cranberries for 5 minutes. Add the cranberries and continue mixing for 1 minutes.
Put in the muffin cup and bake at 200°C for about 18 – 20 minutes.

Stollen Bread

Stollen Bread

Ingredients:

Hard Flour g750
Angel Brown g45
Fresh Milk g650
Mixing time 2 slow 2 fast, fermentation 30 minute

MAIN DOUGH
Spone Dough g1395
Hard Flour g750
Ireks Soft g45
Ireks Wheat Sourdough g40
Ireks Format g20
Campina Butter g500
Carma Marzipan g150
Salt g25
Jansen Stolen Spice g200
Polak Speculatius g50
Sugar g200
Egg Yolks g60
Jansen Vanilla g5
Jansen Mandarin g5
Fresh Milk g50
Mixing for 6 mnt slow 2 mnt fast
Prepare a smooth dough but not too elastic

FRUIT MIX
Mariani Raisin g500
Dried Cranberry g500
Aptunion Orange Peel g150
Aptunion Mix Peel g150
Jansen Rhum g100
Roasted Almond Slice g250
Marinate for 3 days or longer

How to make:

- Take of 650 gr dough and divide into 9 pcs mould round
-After the bulk fermentation of the rest dough add the marinated fruits and roasted almond to the dough,
slowly mix
-Scale the dough into 9 pieces approx 500 gr
- Mould the dough into an oblong shape and give a resting time of 5 mnt
- Roll out the dough without fruits and cover the dough with fruit
- Shape the dough into the traditional stollen
- Give a finale fermentation of 20- 25 mnt
- Bake the stolen at initial baking temperature at 200 °C at 5 mnt
- Using lower Bottom heat then reduce heat to 160 °C
- Total baking time 35 – 40 depend on the size
- Directly after baking, brush the stollen with melted butter and dip in castor sugar for sugar crust building
- When stollen are cooled, wrap the with clear foil and keep them in fridge
- For serving, dust the stollen with snow sugar

Stollen Bread

Ingredients:

Hard Flour g750
Angel Brown g45
Fresh Milk g650
Mixing time 2 slow 2 fast, fermentation 30 minute

MAIN DOUGH
Spone Dough g1395
Hard Flour g750
Ireks Soft g45
Ireks Wheat Sourdough g40
Ireks Format g20
Campina Butter g500
Carma Marzipan g150
Salt g25
Jansen Stolen Spice g200
Polak Speculatius g50
Sugar g200
Egg Yolks g60
Jansen Vanilla g5
Jansen Mandarin g5
Fresh Milk g50
Mixing for 6 mnt slow 2 mnt fast
Prepare a smooth dough but not too elastic

FRUIT MIX
Mariani Raisin g500
Dried Cranberry g500
Aptunion Orange Peel g150
Aptunion Mix Peel g150
Jansen Rhum g100
Roasted Almond Slice g250
Marinate for 3 days or longer

How to make:

- Take of 650 gr dough and divide into 9 pcs mould round
-After the bulk fermentation of the rest dough add the marinated fruits and roasted almond to the dough,
slowly mix
-Scale the dough into 9 pieces approx 500 gr
- Mould the dough into an oblong shape and give a resting time of 5 mnt
- Roll out the dough without fruits and cover the dough with fruit
- Shape the dough into the traditional stollen
- Give a finale fermentation of 20- 25 mnt
- Bake the stolen at initial baking temperature at 200 °C at 5 mnt
- Using lower Bottom heat then reduce heat to 160 °C
- Total baking time 35 – 40 depend on the size
- Directly after baking, brush the stollen with melted butter and dip in castor sugar for sugar crust building
- When stollen are cooled, wrap the with clear foil and keep them in fridge
- For serving, dust the stollen with snow sugar

Stollen Bread

Ingredients:

Hard Flour g750
Angel Brown g45
Fresh Milk g650
Mixing time 2 slow 2 fast, fermentation 30 minute

MAIN DOUGH
Spone Dough g1395
Hard Flour g750
Ireks Soft g45
Ireks Wheat Sourdough g40
Ireks Format g20
Campina Butter g500
Carma Marzipan g150
Salt g25
Jansen Stolen Spice g200
Polak Speculatius g50
Sugar g200
Egg Yolks g60
Jansen Vanilla g5
Jansen Mandarin g5
Fresh Milk g50
Mixing for 6 mnt slow 2 mnt fast
Prepare a smooth dough but not too elastic

FRUIT MIX
Mariani Raisin g500
Dried Cranberry g500
Aptunion Orange Peel g150
Aptunion Mix Peel g150
Jansen Rhum g100
Roasted Almond Slice g250
Marinate for 3 days or longer

How to make:

- Take of 650 gr dough and divide into 9 pcs mould round
-After the bulk fermentation of the rest dough add the marinated fruits and roasted almond to the dough,
slowly mix
-Scale the dough into 9 pieces approx 500 gr
- Mould the dough into an oblong shape and give a resting time of 5 mnt
- Roll out the dough without fruits and cover the dough with fruit
- Shape the dough into the traditional stollen
- Give a finale fermentation of 20- 25 mnt
- Bake the stolen at initial baking temperature at 200 °C at 5 mnt
- Using lower Bottom heat then reduce heat to 160 °C
- Total baking time 35 – 40 depend on the size
- Directly after baking, brush the stollen with melted butter and dip in castor sugar for sugar crust building
- When stollen are cooled, wrap the with clear foil and keep them in fridge
- For serving, dust the stollen with snow sugar

Ginger Bread Cookies

Ginger Bread Cookies

Ingredients:

Icing Sugar g138
Palm sugar g138
ADEKA Lactic Butter Margarine g180
Salt g3
Jansen Ginger Bread Spice g5
Egg g90
Medium flour g375
Green Valley milk powder g25

How to make:

- Beat the Lactic Butter Margarine, icing sugar and palm sugar until completely mixed and fluffy.
- Add the egg one by one, keep mixing until well blended.
- Combine the dry ingredients, sieve and put into the butter mixture.
- Cut with cookie cutter as your desire shape, put on the tray and bake in the oven 165°C for 15 – 20
minutes.

Ginger Bread Cookies

Ingredients:

Icing Sugar g138
Palm sugar g138
ADEKA Lactic Butter Margarine g180
Salt g3
Jansen Ginger Bread Spice g5
Egg g90
Medium flour g375
Green Valley milk powder g25

How to make:

- Beat the Lactic Butter Margarine, icing sugar and palm sugar until completely mixed and fluffy.
- Add the egg one by one, keep mixing until well blended.
- Combine the dry ingredients, sieve and put into the butter mixture.
- Cut with cookie cutter as your desire shape, put on the tray and bake in the oven 165°C for 15 – 20
minutes.

Snow Moon cake

Snow Moon cake

Ingredients:

QQ MOON CAKE PREMIX 1 Pack
Boiling water g390
Shortening g28

How to make:

- Boil the water and shortening together
- Using a mixer, put the Premix into it and then add the boiling water, mix it until it’s smooth and soft.
- Wrap with cling film and rest for minimum of 1 hour
- Scale and shape the item as you desire, can also be filled with another Yu-Ai Products
- Keep it chilled for better mouth feels.

Snow Moon cake

Ingredients:

QQ MOON CAKE PREMIX 1 Pack
Boiling water g390
Shortening g28

How to make:

- Boil the water and shortening together
- Using a mixer, put the Premix into it and then add the boiling water, mix it until it’s smooth and soft.
- Wrap with cling film and rest for minimum of 1 hour
- Scale and shape the item as you desire, can also be filled with another Yu-Ai Products
- Keep it chilled for better mouth feels.

Goji Berry Muffin

Goji Berry Muffin

Ingredients:

Ireks Golden Muffin 1kg
Eggs g350
Oil g300
Water g225
Goji Berry g200 (soaked with 50g hot water & let it infused for 5 minutes)

How to make:

Mix all ingredients except the Goji Berry for 5 minutes. Add the Goji Berry and continue mixing for 1 minutes. Sprinkle some extra soaked Goji Berry on top before baking as garnish.
Put in the muffin cup or cake pan and bake at 200°C for about 18 – 20 minutes (depends on the size)

Goji Berry Muffin

Ingredients:

Ireks Golden Muffin 1kg
Eggs g350
Oil g300
Water g225
Goji Berry g200 (soaked with 50g hot water & let it infused for 5 minutes)

How to make:

Mix all ingredients except the Goji Berry for 5 minutes. Add the Goji Berry and continue mixing for 1 minutes. Sprinkle some extra soaked Goji Berry on top before baking as garnish.
Put in the muffin cup or cake pan and bake at 200°C for about 18 – 20 minutes (depends on the size)

Youtiao

Youtiao

Ingredients:

Angel Youtiao Baking powder 1pack
High protein flour g250
Medium protein flour g250
Cold water g250
Whole egg g50

How to make:

- Mix all ingrendients together, mix it until it form a dough
- Rest for 5-10 minute
- Punch down the dough into rectangle and give it single fold, do this 3X
- Punch down the dough into rectangle and fold into a log, cover with plastik ( can be given a oil to prevent stickyness),rest for a minimum of 2 hours
- Roll down until the dough in shape of a rectangle using a rolling pin until 2 mm in thickness
- Cut into your desired size( usally long and thin). Brush one side with water and cover with another dough. Press them together in the middle and then deep fry them at 200C oil until its golden brown
- Can be served with your choice of meal

Youtiao

Ingredients:

Angel Youtiao Baking powder 1pack
High protein flour g250
Medium protein flour g250
Cold water g250
Whole egg g50

How to make:

- Mix all ingrendients together, mix it until it form a dough
- Rest for 5-10 minute
- Punch down the dough into rectangle and give it single fold, do this 3X
- Punch down the dough into rectangle and fold into a log, cover with plastik ( can be given a oil to prevent stickyness),rest for a minimum of 2 hours
- Roll down until the dough in shape of a rectangle using a rolling pin until 2 mm in thickness
- Cut into your desired size( usally long and thin). Brush one side with water and cover with another dough. Press them together in the middle and then deep fry them at 200C oil until its golden brown
- Can be served with your choice of meal

Youtiao

Ingredients:

Angel Youtiao Baking powder 1pack
High protein flour g250
Medium protein flour g250
Cold water g250
Whole egg g50

How to make:

- Mix all ingrendients together, mix it until it form a dough
- Rest for 5-10 minute
- Punch down the dough into rectangle and give it single fold, do this 3X
- Punch down the dough into rectangle and fold into a log, cover with plastik ( can be given a oil to prevent stickyness),rest for a minimum of 2 hours
- Roll down until the dough in shape of a rectangle using a rolling pin until 2 mm in thickness
- Cut into your desired size( usally long and thin). Brush one side with water and cover with another dough. Press them together in the middle and then deep fry them at 200C oil until its golden brown
- Can be served with your choice of meal

Green Tea Rolls with Chunky Red Bean

Green Tea Rolls with Chunky Red Bean

Ingredients:

Egg 6 pcs
Sugar g100
Cake Stabilizer g12
------------------
Cake flour g75
Green Tea Powder g15
Green Valley Full Cream Milk Powder g50
-------------------
Orchid Butter (melted) g110
Filling:
Whipped Cream g120
Koji Chunky Red Bean Paste g150

How to make:

1. Whip the sugar, flour and the cake stabilizer till fluffy ( 1)
2. Meanwhile on the other hand mix the flour, green tea powder and milk powder ( 2 )
3. Combine both ingredients and mix carefully and mix again till fully developed and add the melted
butter to the batter little by little.
4. Prepare the mould 40 x 30 cm which has been lined by bakwell baking paper and pour the batter
onto it.
5. Prepare the oven of 190 °C and bake for, 12 - 15 minutes.
6. Let it cool, meanwhile whip the cream till stiff and add the koji Chunky Red Bean and carefully
blend.
7. Spread it out to the cake and sandwich.
8. Prepare the chocolate coating and pour on the surface of the cake, garnish.

Green Tea Rolls with Chunky Red Bean

Ingredients:

Egg 6 pcs
Sugar g100
Cake Stabilizer g12
------------------
Cake flour g75
Green Tea Powder g15
Green Valley Full Cream Milk Powder g50
-------------------
Orchid Butter (melted) g110
Filling:
Whipped Cream g120
Koji Chunky Red Bean Paste g150

How to make:

1. Whip the sugar, flour and the cake stabilizer till fluffy ( 1)
2. Meanwhile on the other hand mix the flour, green tea powder and milk powder ( 2 )
3. Combine both ingredients and mix carefully and mix again till fully developed and add the melted
butter to the batter little by little.
4. Prepare the mould 40 x 30 cm which has been lined by bakwell baking paper and pour the batter
onto it.
5. Prepare the oven of 190 °C and bake for, 12 - 15 minutes.
6. Let it cool, meanwhile whip the cream till stiff and add the koji Chunky Red Bean and carefully
blend.
7. Spread it out to the cake and sandwich.
8. Prepare the chocolate coating and pour on the surface of the cake, garnish.

Yokan

Yokan

Ingredients:

Koji Anko with chunk g400
Sugar g100
Water 700 cc
Plain Jelly Powder g15

How to make:

1. Mix all ingredients in a pan, heat it till its boilling, stirring till the red bean dissolved.
2. Put into the desired form
3. Put it into the chiller until it’s set
4. Ready to be taken out and served.

Yokan

Ingredients:

Koji Anko with chunk g400
Sugar g100
Water 700 cc
Plain Jelly Powder g15

How to make:

1. Mix all ingredients in a pan, heat it till its boilling, stirring till the red bean dissolved.
2. Put into the desired form
3. Put it into the chiller until it’s set
4. Ready to be taken out and served.

Baked Doughnut

Baked Doughnut

Ingredients:

Whole Eggs g220
Sugar g220
Salt g2
Sunny Gem Ground Almond g65
Low Protein Flour g160
Angel Double Acting Baking Powder g3
Adeka LBR g170
Adeka ATY-10 g70

How to make:

1. Melt ADEKA LBR and ADEKA ATY together, set aside
2. Mix Almond Ground, Low Protein Flour, and Angel Double Acting Baking Powder, set aside
3. Whip egg, sugar, and salt until it’s fluffy
4. Mix the flour mix into it, dont mix too much
5. Mix the fat mixture into the batter.
6. Pour into the desired mould.
7. Bake at 180 degree for 20 minute or until its done.

Baked Doughnut

Ingredients:

Whole Eggs g220
Sugar g220
Salt g2
Sunny Gem Ground Almond g65
Low Protein Flour g160
Angel Double Acting Baking Powder g3
Adeka LBR g170
Adeka ATY-10 g70

How to make:

1. Melt ADEKA LBR and ADEKA ATY together, set aside
2. Mix Almond Ground, Low Protein Flour, and Angel Double Acting Baking Powder, set aside
3. Whip egg, sugar, and salt until it’s fluffy
4. Mix the flour mix into it, dont mix too much
5. Mix the fat mixture into the batter.
6. Pour into the desired mould.
7. Bake at 180 degree for 20 minute or until its done.

Anko Green Tea and Savory Sausage Danish

Anko Green Tea and Savory Sausage Danish

Ingredients:

Wheat flour 1 kg
IREKS CROISSANT MIX g250
Campina Butter Fat g40
Angel Instant yYeast Brown g20
Ice Water g650

LBR butter sheet g500

Mixing time: spiral, 4 minutes slow and 2 minutes fast

Dough Temp 25 C

How to make:

Make a smooth, but not elastic dough. Give 15 min. rest and fold in the butter in 3 simple turns. Between each turn 15 min. rest. After the last folding, let it rest for al-most 1 hour in the freezer. Roll the dough to 2 mm thick and cut to rectangular shape. Put in the rectangular cup and let it proof for 45 minutes.

Put some filling :

Anko Danish : Put Koji Anko Koshian / Tsubuan (depend on your taste, Koshian is finer but Tsubuan with chunk) in the middle of the danish and sprinkle dice almond on top.
Green Tea Custard : Mix the ready to use custard with 20 gram of green tea pow-der and put in the middle of the danish and sprinkle with chopped walnut.
Savory Sausage Mayo : Put the ready to use pizza sauce on the bottom, put one piece of sausage and drizzle the top with Kewpie Baking Mayo
Bake for 18 minutes at 200°C hot oven.

Anko Green Tea and Savory Sausage Danish

Ingredients:

Wheat flour 1 kg
IREKS CROISSANT MIX g250
Campina Butter Fat g40
Angel Instant yYeast Brown g20
Ice Water g650

LBR butter sheet g500

Mixing time: spiral, 4 minutes slow and 2 minutes fast

Dough Temp 25 C

How to make:

Make a smooth, but not elastic dough. Give 15 min. rest and fold in the butter in 3 simple turns. Between each turn 15 min. rest. After the last folding, let it rest for al-most 1 hour in the freezer. Roll the dough to 2 mm thick and cut to rectangular shape. Put in the rectangular cup and let it proof for 45 minutes.

Put some filling :

Anko Danish : Put Koji Anko Koshian / Tsubuan (depend on your taste, Koshian is finer but Tsubuan with chunk) in the middle of the danish and sprinkle dice almond on top.
Green Tea Custard : Mix the ready to use custard with 20 gram of green tea pow-der and put in the middle of the danish and sprinkle with chopped walnut.
Savory Sausage Mayo : Put the ready to use pizza sauce on the bottom, put one piece of sausage and drizzle the top with Kewpie Baking Mayo
Bake for 18 minutes at 200°C hot oven.

Anko Green Tea and Savory Sausage Danish

Ingredients:

Wheat flour 1 kg
IREKS CROISSANT MIX g250
Campina Butter Fat g40
Angel Instant yYeast Brown g20
Ice Water g650

LBR butter sheet g500

Mixing time: spiral, 4 minutes slow and 2 minutes fast

Dough Temp 25 C

How to make:

Make a smooth, but not elastic dough. Give 15 min. rest and fold in the butter in 3 simple turns. Between each turn 15 min. rest. After the last folding, let it rest for al-most 1 hour in the freezer. Roll the dough to 2 mm thick and cut to rectangular shape. Put in the rectangular cup and let it proof for 45 minutes.

Put some filling :

Anko Danish : Put Koji Anko Koshian / Tsubuan (depend on your taste, Koshian is finer but Tsubuan with chunk) in the middle of the danish and sprinkle dice almond on top.
Green Tea Custard : Mix the ready to use custard with 20 gram of green tea pow-der and put in the middle of the danish and sprinkle with chopped walnut.
Savory Sausage Mayo : Put the ready to use pizza sauce on the bottom, put one piece of sausage and drizzle the top with Kewpie Baking Mayo
Bake for 18 minutes at 200°C hot oven.

Ogura and Green Tea Gelato

Ogura and Green Tea Gelato

Ingredients:

Fabbri Nevepan 50 CF g50
Sugar g170
Skim Milk Powder g45
Dextrose g15
Indomilk PLM g1000
Fresh Cream g75

How to make:

Blend the dry ingredients thoroughly blended and add the liquid (Indomilk and fresh cream), mix till homogenize. Aging for almost 4 hours in the chiller, flavored to the desire flavor then pour onto the machine and process it to be gelato.

Ogura Taste :
Add g250 of Koji Anko Koshian during the mixing process.
Add g250 of Koji Anko Tsubuan after the final stage of mixing.

Green Tea Taste :
Add g20 of green tea powder.

Ogura and Green Tea Gelato

Ingredients:

Fabbri Nevepan 50 CF g50
Sugar g170
Skim Milk Powder g45
Dextrose g15
Indomilk PLM g1000
Fresh Cream g75

How to make:

Blend the dry ingredients thoroughly blended and add the liquid (Indomilk and fresh cream), mix till homogenize. Aging for almost 4 hours in the chiller, flavored to the desire flavor then pour onto the machine and process it to be gelato.

Ogura Taste :
Add g250 of Koji Anko Koshian during the mixing process.
Add g250 of Koji Anko Tsubuan after the final stage of mixing.

Green Tea Taste :
Add g20 of green tea powder.

Dorayaki

Dorayaki

Ingredients:

Nisshin Dorayaki Premix g1000
Water g400
Egg g400
SPS Frying Oil g200
Honey g80

How to make:

Mix all ingredients till completely mixed.
Let it rest for about 30 minutes.
Cook on the Teflon pan on low heat for 30 second at one side and turn over and cook again for 5 second.

Dorayaki

Ingredients:

Nisshin Dorayaki Premix g1000
Water g400
Egg g400
SPS Frying Oil g200
Honey g80

How to make:

Mix all ingredients till completely mixed.
Let it rest for about 30 minutes.
Cook on the Teflon pan on low heat for 30 second at one side and turn over and cook again for 5 second.

Red Velvet Roll Cake with Blueberry Cream Filling

Red Velvet Roll Cake with Blueberry Cream Filling

Ingredients:

Red Velvet Roll Cake :
A : Egg white g 200
Sugar g 80
B: Indomilk Fresh Milk g 130
ADEKA ATY 10 g 65
ADEKA LBR g 65
C : Westco Red Velvet Mix g 175
D : Egg yolk g 190

Direction :
Heat B over the stove, remove and set aside. Add C and mix well. (1st mixture)
Mix A until soft peak, meanwhile add D to the first mixture, mix well.
Combine A with 1st mixture and fold in. Pour on 24 x 24 x 3 cm pan.
Bake in the oven up 180°C bottom 165°C for 20 minutes.

Filling :
Adeka BC white g 300
Fabbri Blueberry Paste g 50

TIGER ROLL
SKIN :
Egg yolk g 375
Sugar g 150
Maizena g 30
Adeka ATY 10 g 20

How to make:

Method :
- Mix till fully fluffy the egg yolk and the sugar.
- Add in the maizena and mix well.
- Lastly, add the ATY 10 and mix well.
- Bake with high oven temperature 200c for  10 minutes.

Red Velvet Roll Cake with Blueberry Cream Filling

Ingredients:

Red Velvet Roll Cake :
A : Egg white g 200
Sugar g 80
B: Indomilk Fresh Milk g 130
ADEKA ATY 10 g 65
ADEKA LBR g 65
C : Westco Red Velvet Mix g 175
D : Egg yolk g 190

Direction :
Heat B over the stove, remove and set aside. Add C and mix well. (1st mixture)
Mix A until soft peak, meanwhile add D to the first mixture, mix well.
Combine A with 1st mixture and fold in. Pour on 24 x 24 x 3 cm pan.
Bake in the oven up 180°C bottom 165°C for 20 minutes.

Filling :
Adeka BC white g 300
Fabbri Blueberry Paste g 50

TIGER ROLL
SKIN :
Egg yolk g 375
Sugar g 150
Maizena g 30
Adeka ATY 10 g 20

How to make:

Method :
- Mix till fully fluffy the egg yolk and the sugar.
- Add in the maizena and mix well.
- Lastly, add the ATY 10 and mix well.
- Bake with high oven temperature 200c for  10 minutes.

Chocolate Pistachio Geteaux

Chocolate Pistachio Geteaux

Ingredients:

Pistachio Sponge
Sugar g 180
Egg Yolk g 280
Fabbri Pistachio Paste g 100
Cake Flour g 180
Baking Powder g 5
LBR Margarine (Melted) g 50

Chocolate Sponge
Sugar g 200
Egg Yolk g 200
Cake Flour g 150
Baking Powder g 5
Bensdorp Cocoa Powder g 50
LBR Margarine (Melted) g 80

Adeka BC-EX White g 300

How to make:

Pistachio Sponge
Methods :

Beat the egg yolk combine with sugar until smooth
Pour Fabbri Pistachio Paste in to the mixture then add Cake Flour, Baking Powder and LBR margarine melted at last, mixed well. Put in the cake mould 30 x 30 cm size, bake in the oven with 180 degree celcius in 20 minutes.


Chocolate Sponge
Methods :

Beat the egg yolk combine with sugar until smooth
Add Cake Flour, Baking Powder, Bensdorp Cocoa Powder then LBR margarine melted at last, mixed well. Put in the cake mould 30 x 30 cm size, bake in the oven with 180 degree celcius in 20 minutes.

Make 4 layer cake.
First layer with chocolate sponge, Second layer with Pisctachio Sponge, Third layer with chocolate sponge, on the top layer with a pistachio sponge, spread Adeka BC White (White Butter Cream) in each layer.

Chocolate Pistachio Geteaux

Ingredients:

Pistachio Sponge
Sugar g 180
Egg Yolk g 280
Fabbri Pistachio Paste g 100
Cake Flour g 180
Baking Powder g 5
LBR Margarine (Melted) g 50

Chocolate Sponge
Sugar g 200
Egg Yolk g 200
Cake Flour g 150
Baking Powder g 5
Bensdorp Cocoa Powder g 50
LBR Margarine (Melted) g 80

Adeka BC-EX White g 300

How to make:

Pistachio Sponge
Methods :

Beat the egg yolk combine with sugar until smooth
Pour Fabbri Pistachio Paste in to the mixture then add Cake Flour, Baking Powder and LBR margarine melted at last, mixed well. Put in the cake mould 30 x 30 cm size, bake in the oven with 180 degree celcius in 20 minutes.


Chocolate Sponge
Methods :

Beat the egg yolk combine with sugar until smooth
Add Cake Flour, Baking Powder, Bensdorp Cocoa Powder then LBR margarine melted at last, mixed well. Put in the cake mould 30 x 30 cm size, bake in the oven with 180 degree celcius in 20 minutes.

Make 4 layer cake.
First layer with chocolate sponge, Second layer with Pisctachio Sponge, Third layer with chocolate sponge, on the top layer with a pistachio sponge, spread Adeka BC White (White Butter Cream) in each layer.

Chocolate Pistachio Geteaux

Ingredients:

Pistachio Sponge
Sugar g 180
Egg Yolk g 280
Fabbri Pistachio Paste g 100
Cake Flour g 180
Baking Powder g 5
LBR Margarine (Melted) g 50

Chocolate Sponge
Sugar g 200
Egg Yolk g 200
Cake Flour g 150
Baking Powder g 5
Bensdorp Cocoa Powder g 50
LBR Margarine (Melted) g 80

Adeka BC-EX White g 300

How to make:

Pistachio Sponge
Methods :

Beat the egg yolk combine with sugar until smooth
Pour Fabbri Pistachio Paste in to the mixture then add Cake Flour, Baking Powder and LBR margarine melted at last, mixed well. Put in the cake mould 30 x 30 cm size, bake in the oven with 180 degree celcius in 20 minutes.


Chocolate Sponge
Methods :

Beat the egg yolk combine with sugar until smooth
Add Cake Flour, Baking Powder, Bensdorp Cocoa Powder then LBR margarine melted at last, mixed well. Put in the cake mould 30 x 30 cm size, bake in the oven with 180 degree celcius in 20 minutes.

Make 4 layer cake.
First layer with chocolate sponge, Second layer with Pisctachio Sponge, Third layer with chocolate sponge, on the top layer with a pistachio sponge, spread Adeka BC White (White Butter Cream) in each layer.

Deep Fry Calamari With Spicy Cheese Sauce

Deep Fry Calamari With Spicy Cheese Sauce

Ingredients:

INGREDIENT
Deep Fry Calamari
-Squid ring g200
-Dry oregano ½ tsp
-Salt & pepper ½ tsp
-Lemon juice 1 tsp
(Ingredient for battering)
-Nisshin Breader & Batter Mix g250, separate g50 for dusting
-Ice water 400 ml
-Canola oil (for frying) 2 ltr

KOJI Spicy Cheese Sauce
-KOJI Cheese Spread g50
-Chili sauce g30
-Unsalted butter 1 tbsp
-Chop onion 1 tsp
-Cchop garlic 1 tsp
-Whipping cream g100
-Green Valley Grated Parmesan Cheese 1 tbsp
-Salt ½ tsp
-Peppers ½ tsp
-Dry oregano ½ tsp
-Lemon juice 1 tsp

How to make:

Method
Deep Fry Calamary
-Marinating squid with salt, pepper, oregano, lemon juice
-Mix Nisshin Breader & Batter Mix with ice water
-Dust it calamari with Nisshin Breader & Batter Mix and coated with
Wet Nisshin Breader & Batter Mix
-Fry calamari with canola oil with temp 170c for 5 minutes
-Serve it calamari with KOJI Spicy Cheese Sauce.

Method
KOJI Spicy Cheese Sauce
-Sautéed chop onion & garlic with butter
-Put whipping cream and all ingredient, simmering with small fire
-sServe the sauce for calamari or any kind of fish

Deep Fry Calamari With Spicy Cheese Sauce

Ingredients:

INGREDIENT
Deep Fry Calamari
-Squid ring g200
-Dry oregano ½ tsp
-Salt & pepper ½ tsp
-Lemon juice 1 tsp
(Ingredient for battering)
-Nisshin Breader & Batter Mix g250, separate g50 for dusting
-Ice water 400 ml
-Canola oil (for frying) 2 ltr

KOJI Spicy Cheese Sauce
-KOJI Cheese Spread g50
-Chili sauce g30
-Unsalted butter 1 tbsp
-Chop onion 1 tsp
-Cchop garlic 1 tsp
-Whipping cream g100
-Green Valley Grated Parmesan Cheese 1 tbsp
-Salt ½ tsp
-Peppers ½ tsp
-Dry oregano ½ tsp
-Lemon juice 1 tsp

How to make:

Method
Deep Fry Calamary
-Marinating squid with salt, pepper, oregano, lemon juice
-Mix Nisshin Breader & Batter Mix with ice water
-Dust it calamari with Nisshin Breader & Batter Mix and coated with
Wet Nisshin Breader & Batter Mix
-Fry calamari with canola oil with temp 170c for 5 minutes
-Serve it calamari with KOJI Spicy Cheese Sauce.

Method
KOJI Spicy Cheese Sauce
-Sautéed chop onion & garlic with butter
-Put whipping cream and all ingredient, simmering with small fire
-sServe the sauce for calamari or any kind of fish


Croque Monsieur

Croque Monsieur

Ingredients:

Ingredients
- 2 Tbsp butter
- 2 Tbsp flour
- 1 1/2 cups Indomilk Fresh Milk
- A pinch each of salt, freshly ground pepper, nutmeg, or more to taste
- 1/4 cup grated Green Valley Parmesan Cheese
- 8 slices of French or Italian loaf bread
- 12 ounces ham, sliced
- Dijon mustard

How to make:

Method
- Preheat oven to 200℃
- Make the béchamel sauce. Melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick. Remove from heat. Add the salt, pepper, and nutmeg. Stir in the Parmesan Cheese. Set aside.
- Lay out the bread slices on a baking sheet and toast them in the oven, a few minutes each side, until lightly toasted. For extra flavor you can spread some butter on the bread slices before you toast them if you want.
(Alternatively, you can assemble the sandwiches as follows in step four and grill them on a skillet, finishing them in the broiler with the bechamel sauce.)
- Lightly brush half of the toasted slices with mustard. Top with the other toasted bread slices.
- Spoon on the béchamel sauce to the tops of the sandwiches. Sprinkle with the remaining Green Valley Permesan Cheese. Place on a broiling pan. Bake in the oven for 5 minutes, then turn on the broiler and broil for an additional 3 to 5 minutes, until the cheese topping is bubbly and lightly browned.

Croque Monsieur

Ingredients:

Ingredients
- 2 Tbsp butter
- 2 Tbsp flour
- 1 1/2 cups Indomilk Fresh Milk
- A pinch each of salt, freshly ground pepper, nutmeg, or more to taste
- 1/4 cup grated Green Valley Parmesan Cheese
- 8 slices of French or Italian loaf bread
- 12 ounces ham, sliced
- Dijon mustard

How to make:

Method
- Preheat oven to 200℃
- Make the béchamel sauce. Melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick. Remove from heat. Add the salt, pepper, and nutmeg. Stir in the Parmesan Cheese. Set aside.
- Lay out the bread slices on a baking sheet and toast them in the oven, a few minutes each side, until lightly toasted. For extra flavor you can spread some butter on the bread slices before you toast them if you want.
(Alternatively, you can assemble the sandwiches as follows in step four and grill them on a skillet, finishing them in the broiler with the bechamel sauce.)
- Lightly brush half of the toasted slices with mustard. Top with the other toasted bread slices.
- Spoon on the béchamel sauce to the tops of the sandwiches. Sprinkle with the remaining Green Valley Permesan Cheese. Place on a broiling pan. Bake in the oven for 5 minutes, then turn on the broiler and broil for an additional 3 to 5 minutes, until the cheese topping is bubbly and lightly browned.

Healthy Matcha Vanilla Smoothies

Healthy Matcha Vanilla Smoothies

Ingredients:

2 frozen bananas
250ml Tsukuba original almond milk
3 tsp. of Shoei green tea powder
1 tsp. vanilla extract
1 glass of ice cubes
2 spoons of honey

How to make:

Put the entire ingredients to blender and blend till all mix well.
May add another spoon of honey to adjust your preference.
Drink it while it’s fresh!

Healthy Matcha Vanilla Smoothies

Ingredients:

2 frozen bananas
250ml Tsukuba original almond milk
3 tsp. of Shoei green tea powder
1 tsp. vanilla extract
1 glass of ice cubes
2 spoons of honey

How to make:

Put the entire ingredients to blender and blend till all mix well.
May add another spoon of honey to adjust your preference.
Drink it while it’s fresh!

Creamy Chicken, Spinach, & Mushroom with Almond Milk

Creamy Chicken, Spinach, & Mushroom with Almond Milk

Ingredients:

1 tbsp Borges Extra Virgin Olive Oil
125 Gr onion (chopped, 1 medium)
125 Gr carrots (diced, about 3 medium)
168 Gr mushrooms (sliced)
2 cloves garlic (minced)
940 Gr low sodium chicken broth
400 Gr skinless chicken breasts (boneless, pounded evenly to about 1/2-inch thickness)
1 tsp dried oregano
1/2 tsp dried thyme
Salt & pepper for tasting
57 Gr Orchid unsalted butter (sliced into 1 Tbsp pieces)
40 Gr Capitol Milling flour
470 Gr Tsukuba orignal almond milk
300 Gr fresh spinach (4 cups)
75 Gr heavy cream
Green Valley shredded parmesan cheese (for serving)

How to make:

Heat olive oil in a large pot over medium-high heat.
Add onion, carrots and mushrooms and sauté 3 minutes then add garlic and sauté 1 minute longer.
Add in chicken broth, chicken, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 - 15 minutes until chicken is cooked through.
While chicken is cooking, melt butter in a medium saucepan over medium heat.
Add flour and cook, whisking constantly 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside.
Remove cooked chicken from soup and transfer to a cutting board, let rest 5 minutes then cut into pieces.
Add in spinach during last 1 minute. Stir in chicken, white sauce and cream.
Serve warm with parmesan cheese.

Creamy Chicken, Spinach, & Mushroom with Almond Milk

Ingredients:

1 tbsp Borges Extra Virgin Olive Oil
125 Gr onion (chopped, 1 medium)
125 Gr carrots (diced, about 3 medium)
168 Gr mushrooms (sliced)
2 cloves garlic (minced)
940 Gr low sodium chicken broth
400 Gr skinless chicken breasts (boneless, pounded evenly to about 1/2-inch thickness)
1 tsp dried oregano
1/2 tsp dried thyme
Salt & pepper for tasting
57 Gr Orchid unsalted butter (sliced into 1 Tbsp pieces)
40 Gr Capitol Milling flour
470 Gr Tsukuba orignal almond milk
300 Gr fresh spinach (4 cups)
75 Gr heavy cream
Green Valley shredded parmesan cheese (for serving)

How to make:

Heat olive oil in a large pot over medium-high heat.
Add onion, carrots and mushrooms and sauté 3 minutes then add garlic and sauté 1 minute longer.
Add in chicken broth, chicken, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 - 15 minutes until chicken is cooked through.
While chicken is cooking, melt butter in a medium saucepan over medium heat.
Add flour and cook, whisking constantly 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside.
Remove cooked chicken from soup and transfer to a cutting board, let rest 5 minutes then cut into pieces.
Add in spinach during last 1 minute. Stir in chicken, white sauce and cream.
Serve warm with parmesan cheese.

Creamy Chicken, Spinach, & Mushroom with Almond Milk

Ingredients:

1 tbsp Borges Extra Virgin Olive Oil
125 Gr onion (chopped, 1 medium)
125 Gr carrots (diced, about 3 medium)
168 Gr mushrooms (sliced)
2 cloves garlic (minced)
940 Gr low sodium chicken broth
400 Gr skinless chicken breasts (boneless, pounded evenly to about 1/2-inch thickness)
1 tsp dried oregano
1/2 tsp dried thyme
Salt & pepper for tasting
57 Gr Orchid unsalted butter (sliced into 1 Tbsp pieces)
40 Gr Capitol Milling flour
470 Gr Tsukuba orignal almond milk
300 Gr fresh spinach (4 cups)
75 Gr heavy cream
Green Valley shredded parmesan cheese (for serving)

How to make:

Heat olive oil in a large pot over medium-high heat.
Add onion, carrots and mushrooms and sauté 3 minutes then add garlic and sauté 1 minute longer.
Add in chicken broth, chicken, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 - 15 minutes until chicken is cooked through.
While chicken is cooking, melt butter in a medium saucepan over medium heat.
Add flour and cook, whisking constantly 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside.
Remove cooked chicken from soup and transfer to a cutting board, let rest 5 minutes then cut into pieces.
Add in spinach during last 1 minute. Stir in chicken, white sauce and cream.
Serve warm with parmesan cheese.

No Bake Cookies with Almond Milk

No Bake Cookies with Almond Milk

Ingredients:

½ cup or 1 stick Orchid unsalted Butter
2 cup Sugar
½ cup Tsukuba Roasted Almond Milk
4 Tbsp Bensdorp Cocoa Powder
½ cup Jules Destrooper Speculoos Jam
3¼ cup Grain Miller Quick Rolled Oats
2 Tsp Vanilla Extract

How to make:

Combined stick butter, sugar, Roasted Almond Milk and cocoa powder in a large saucepan over high heat.
Bring to a rolling boil, and boil for 1 minute.
Remove saucepan and stir in peanut butter, oats and vanilla extract.
Drop about 1 Tbsp of the mixture onto wax/foil paper.
Let cool until the cookie have set.

No Bake Cookies with Almond Milk

Ingredients:

½ cup or 1 stick Orchid unsalted Butter
2 cup Sugar
½ cup Tsukuba Roasted Almond Milk
4 Tbsp Bensdorp Cocoa Powder
½ cup Jules Destrooper Speculoos Jam
3¼ cup Grain Miller Quick Rolled Oats
2 Tsp Vanilla Extract

How to make:

Combined stick butter, sugar, Roasted Almond Milk and cocoa powder in a large saucepan over high heat.
Bring to a rolling boil, and boil for 1 minute.
Remove saucepan and stir in peanut butter, oats and vanilla extract.
Drop about 1 Tbsp of the mixture onto wax/foil paper.
Let cool until the cookie have set.


Almond Milk, Spinach and Banana Smoothie

Almond Milk, Spinach and Banana Smoothie

Ingredients:

Spinach 45 Gr
Apple 30 Gr
Kiwi 20 Gr
Banana 20 Gr
Tsukuba Almond Milk 10 60 Gr
Water 20 Gr
Simple syrup To taste
Lemon juice To taste

How to make:

Chop spinach.
Peel kiwi and banana and cut into chunks.
Rinse the apple. Remove the core and roughly chop with the skin on.
Blend all the ingredients in the blender until smooth.

Note: Add simple syrup and lemon juice as needed to suit your taste.

Almond Milk, Spinach and Banana Smoothie

Ingredients:

Spinach 45 Gr
Apple 30 Gr
Kiwi 20 Gr
Banana 20 Gr
Tsukuba Almond Milk 10 60 Gr
Water 20 Gr
Simple syrup To taste
Lemon juice To taste

How to make:

Chop spinach.
Peel kiwi and banana and cut into chunks.
Rinse the apple. Remove the core and roughly chop with the skin on.
Blend all the ingredients in the blender until smooth.

Note: Add simple syrup and lemon juice as needed to suit your taste.

Almond Milk Latte

Almond Milk Latte

Ingredients:

Espresso 30cc
Tsukuba Almond Milk 10 300cc

How to make:

Heat almond milk with a milk steamer
Pour almond milk into a cup filled with espresso.

Almond Milk Latte

Ingredients:

Espresso 30cc
Tsukuba Almond Milk 10 300cc

How to make:

Heat almond milk with a milk steamer
Pour almond milk into a cup filled with espresso.

Fruity Waffle Ala Mode

Fruity Waffle Ala Mode

Ingredients:

Waffle:
2 eggs
4 tbsp vegetable oil
1 1⁄2 cups water
2 cups instant hotcake mix

Topping:
1 cup DOLE Tropical Fruit Cocktail
1 pint vanilla ice cream
Chocolate syrup for drizzling
Nuts (optional)



How to make:

In a bowl, beat eggs slightly. Add oil, water, and hotcake mix.
Remove all lumps by mixing using a fork.
Brush vegetable oil on waffle maker and pre-heat.
Pour enough batter into the waffle maker and cook until the waffle is firm.
Repeat for the remaining batter.
To assemble, place waffle on a plate and put a scoop of ice cream on top of the waffle.
Put 1-2 tablespoons of DOLE Tropical Fruit Cocktail on top of the waffle and drizzle with chocolate syrup.
Sprinkle with nuts if desired. Serve immediately.

Fruity Waffle Ala Mode

Ingredients:

Waffle:
2 eggs
4 tbsp vegetable oil
1 1⁄2 cups water
2 cups instant hotcake mix

Topping:
1 cup DOLE Tropical Fruit Cocktail
1 pint vanilla ice cream
Chocolate syrup for drizzling
Nuts (optional)



How to make:

In a bowl, beat eggs slightly. Add oil, water, and hotcake mix.
Remove all lumps by mixing using a fork.
Brush vegetable oil on waffle maker and pre-heat.
Pour enough batter into the waffle maker and cook until the waffle is firm.
Repeat for the remaining batter.
To assemble, place waffle on a plate and put a scoop of ice cream on top of the waffle.
Put 1-2 tablespoons of DOLE Tropical Fruit Cocktail on top of the waffle and drizzle with chocolate syrup.
Sprinkle with nuts if desired. Serve immediately.

Fruity Waffle Ala Mode

Ingredients:

Waffle:
2 eggs
4 tbsp vegetable oil
1 1⁄2 cups water
2 cups instant hotcake mix

Topping:
1 cup DOLE Tropical Fruit Cocktail
1 pint vanilla ice cream
Chocolate syrup for drizzling
Nuts (optional)



How to make:

In a bowl, beat eggs slightly. Add oil, water, and hotcake mix.
Remove all lumps by mixing using a fork.
Brush vegetable oil on waffle maker and pre-heat.
Pour enough batter into the waffle maker and cook until the waffle is firm.
Repeat for the remaining batter.
To assemble, place waffle on a plate and put a scoop of ice cream on top of the waffle.
Put 1-2 tablespoons of DOLE Tropical Fruit Cocktail on top of the waffle and drizzle with chocolate syrup.
Sprinkle with nuts if desired. Serve immediately.

Slow-Cooked Braised Pineapple Beef Stew

Slow-Cooked Braised Pineapple Beef Stew

Ingredients:

800 g beef brisket cut into strips or cubes
1⁄4 cup soy sauce
1⁄4 cup sugar
2 tbsp ginger, minced
2 tbsp garlic, crushed
1 medium onion, minced
4 cup water
3 tbsp star anise
3 tbsp scallions or green onions, finely chopped
1 beef cube
1 can DOLE Pineapple Chunks, 227 grams
2 tbsp oil

How to make:

Pour the water in a pot and bring to a boil.
Put in the beef cube and beef brisket then boil until the meat is tender (about 1-2 hours if slow cooked) when the meat is tender, remove from the pot and allow to cool down. Do not throw away the stock used for boiling.
Heat oil in pan and saute garlic, ginger and onion and meat saute for 2 minutes.
Add soy sauce, sugar, black pepper and 1 cup of beef stock (water used for boiling the meat) then bring to a boil.
Put in star anise and DOLE Pineapple Chunks and simmer for another 45 minutes until sauce thickens up.
Garnish it with scallions or green onions serve with hot rice.
Enjoy!

Slow-Cooked Braised Pineapple Beef Stew

Ingredients:

800 g beef brisket cut into strips or cubes
1⁄4 cup soy sauce
1⁄4 cup sugar
2 tbsp ginger, minced
2 tbsp garlic, crushed
1 medium onion, minced
4 cup water
3 tbsp star anise
3 tbsp scallions or green onions, finely chopped
1 beef cube
1 can DOLE Pineapple Chunks, 227 grams
2 tbsp oil

How to make:

Pour the water in a pot and bring to a boil.
Put in the beef cube and beef brisket then boil until the meat is tender (about 1-2 hours if slow cooked) when the meat is tender, remove from the pot and allow to cool down. Do not throw away the stock used for boiling.
Heat oil in pan and saute garlic, ginger and onion and meat saute for 2 minutes.
Add soy sauce, sugar, black pepper and 1 cup of beef stock (water used for boiling the meat) then bring to a boil.
Put in star anise and DOLE Pineapple Chunks and simmer for another 45 minutes until sauce thickens up.
Garnish it with scallions or green onions serve with hot rice.
Enjoy!

Walnut Pesto

Walnut Pesto

Ingredients:

Fresh basil leaves 100 Gr
Garlic 2 cloves
BORGES Extra Virgin Olive Oil 200 Ml
Grana Padano or Parmigiano Reggiano cheese 200 g
Walnuts 75 g
Water
Sea salt flakes

How to make:

Wash the fresh basil leaves and strain. Peel the cloves of garlic and chop finely

If you want to use a traditional pestle and mortar, first add the salt, then the basil and start crushing until it takes on the texture of a paste. Add the garlic, walnuts and cheese and keep crushing. Add the olive oil last

If you’re not wedded to tradition, you can use a blender or food processor: put all the ingredients into the bowl and flick the switch

Water is a trick to have up your sleeve: you add some little by little to thin out the sauce if necessary. It all depends on what you want to use it for, since this versatile, tasty recipe has hundreds of uses, including pasta, fish (such as this Sole with walnuts and pesto), salads, tomato and fresh cheese, tapas and appetizers

Walnut Pesto

Ingredients:

Fresh basil leaves 100 Gr
Garlic 2 cloves
BORGES Extra Virgin Olive Oil 200 Ml
Grana Padano or Parmigiano Reggiano cheese 200 g
Walnuts 75 g
Water
Sea salt flakes

How to make:

Wash the fresh basil leaves and strain. Peel the cloves of garlic and chop finely

If you want to use a traditional pestle and mortar, first add the salt, then the basil and start crushing until it takes on the texture of a paste. Add the garlic, walnuts and cheese and keep crushing. Add the olive oil last

If you’re not wedded to tradition, you can use a blender or food processor: put all the ingredients into the bowl and flick the switch

Water is a trick to have up your sleeve: you add some little by little to thin out the sauce if necessary. It all depends on what you want to use it for, since this versatile, tasty recipe has hundreds of uses, including pasta, fish (such as this Sole with walnuts and pesto), salads, tomato and fresh cheese, tapas and appetizers

Tuna Hamburger

Tuna Hamburger

Ingredients:

3 tins of tuna in olive oil or 250 Gr fresh tuna
½ cup or 3 spoonfuls of breadcrumbs
1 egg
1 tablespoonful of parsley
1 small clove of garlic
½ small onion
Borges Extra virgin olive Oil
Salt
Pepper

How to make:

Drain the olive oil from the tuna and crumble it into a bowl with your hands. If you are using fresh tuna, break it up as best you can
Add the finely chopped garlic and parsley to the grated onion. Add the egg, salt and pepper and mix it all together using a fork or your hands
Add the breadcrumbs and keep kneading the mixture until it forms a compact mass you can shape with your hands
Finally, shape the hamburgers, cover them in breadcrumbs and fry in hot oil until golden on both sides. If you are using fresh tuna, leave the mixture to firm up in the fridge for an hour or two before fryin
Serve with bread, chips, salad… or whatever else takes your fancy

Tuna Hamburger

Ingredients:

3 tins of tuna in olive oil or 250 Gr fresh tuna
½ cup or 3 spoonfuls of breadcrumbs
1 egg
1 tablespoonful of parsley
1 small clove of garlic
½ small onion
Borges Extra virgin olive Oil
Salt
Pepper

How to make:

Drain the olive oil from the tuna and crumble it into a bowl with your hands. If you are using fresh tuna, break it up as best you can
Add the finely chopped garlic and parsley to the grated onion. Add the egg, salt and pepper and mix it all together using a fork or your hands
Add the breadcrumbs and keep kneading the mixture until it forms a compact mass you can shape with your hands
Finally, shape the hamburgers, cover them in breadcrumbs and fry in hot oil until golden on both sides. If you are using fresh tuna, leave the mixture to firm up in the fridge for an hour or two before fryin
Serve with bread, chips, salad… or whatever else takes your fancy

Tuna Hamburger

Ingredients:

3 tins of tuna in olive oil or 250 Gr fresh tuna
½ cup or 3 spoonfuls of breadcrumbs
1 egg
1 tablespoonful of parsley
1 small clove of garlic
½ small onion
Borges Extra virgin olive Oil
Salt
Pepper

How to make:

Drain the olive oil from the tuna and crumble it into a bowl with your hands. If you are using fresh tuna, break it up as best you can
Add the finely chopped garlic and parsley to the grated onion. Add the egg, salt and pepper and mix it all together using a fork or your hands
Add the breadcrumbs and keep kneading the mixture until it forms a compact mass you can shape with your hands
Finally, shape the hamburgers, cover them in breadcrumbs and fry in hot oil until golden on both sides. If you are using fresh tuna, leave the mixture to firm up in the fridge for an hour or two before fryin
Serve with bread, chips, salad… or whatever else takes your fancy