# data[].attributes.body
here is my video.. i dont wanna type -_-
- https://www.youtube.com/watch?v=bvBEH0G6fnY

# data[].attributes.body
INGREDIENTS

2.eggs
25.g powdered sugar
20g flour
80g 70% chocolate
70g butter

Turn the oven to 180 degrees. Place a slightly larger pot on the stove and pour a little water  into it. Place a small bowl on the pot, grind the chocolate into it and cut the butter. Let simmer over medium heat to melt the butter and chocolate. Once the chocolate is melted, mix it well to get a smooth mixture, and let it cool slightly.

In a bowl with a mixer, froth the eggs and powdered sugar. Add the flour, which is slowly mixed into the mixture with a whisk. Finally, add the cooled chocolate to the mixture.

Pour the mass into the prepared models. Bake the soufflés for 8-15 minutes. Properly baked souffle is still liquid inside.Take the baked souffle out of the oven and turn it over on a plate while it is still hot. We can also offer a scoop of vanilla or some fruit ice cream.

ANJA STRŽINAR

# data[].attributes.body
ingredients:

1 ½ cups all-purpose flour

3 ½ teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 ¼ cups milk

1 egg

3 tablespoons butter, melted

method:

Step 1
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Step 2
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Gal Ahačič

# data[].attributes.body
Ingredients

for 30 macarons

MACARONS

1 ¾ cups powdered sugar (210 g)

1 cup almond flour, finely ground (95 g)

1 teaspoon salt, divided

3 egg whites, at room temperature

¼ cup granulated sugar (50 g)

½ teaspoon vanilla extract

2 drops pink gel food coloring

VANILLA BUTTERCREAM

1 cup unsalted butter, 2 sticks, at room temperature (230 g)

3 cups powdered sugar (360 g)

1 teaspoon vanilla extract

3 tablespoons heavy cream

Nutrition Info

Powered by

View Info

Preparation

1. Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.

2. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).

3. Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.

4. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.

5. Transfer the macaron batter into a piping bag fitted with a round tip.

6. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.

7. Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.

8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.

9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.

10. Preheat the oven to 300˚F (150˚C).

11. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.

12. Transfer the macarons to a wire rack to cool completely before filling.

13. Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.

14. Transfer the buttercream to a piping bag fitted with a round tip.

15. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.

16. Place in an airtight container for 24 hours to “bloom”.

17. Enjoy!                                                                Maks

# data[].attributes.body
Ingredients
-1l of milk
-0,5 kg of flour
-3 eggs
- oil
Method:
- We mix all ingredients.
-We put some oil on the pan and wait that it warm up.
-Then we put dough on the pan and we bake them on the each side for about a minute or two.
-At the end we can spread them with jam or chocolate spread, or we can just put some syrup on them.
Žan

# data[].attributes.body
Make the dough: beat together butter, sugar, and flour until blended.

Form the cookies: form the dough into 1-inch balls. Roll the balls in sugar, then flatten them with a glass or measuring cup.

Bake: bake until just barely golden around the edges and bottom.

Rest: let rest and cool for at least 10-15 minutes before eating.

Stela

# data[].attributes.body
A recipe for Macaroni and Cheese in just 15 minutes.
YOU NEED:
-macaroni by taste
-milk by taste
-cheese by taste and
-pinch of salt
INSTRUCTIONS:
1. First boil the water and add a pinch of salt, when the water boils add the macaroni and cook for six minutes.
2. When macaroni are cooked you need to drain them.
3. Then you put the macaron on the plate and grate the cheese and milk over it.
4. Put the plate in the microwave for one minute.
5. After one minute you take them out and enjoy your meal.
Ulla

# data[].attributes.body
Ingredients

4 pounds mussels (1 pound per person)

3/4 cup olive oil

1/4 cup fresh parsley (chopped)

8 cloves garlic (chopped, or to taste)

1 1/4 cups dry white wine

coarse sea salt

black pepper

1/2 to 3/4 cup fresh breadcrumbs

Method

1. Gather the ingredients.

2. Scrub and debeard 4 pounds mussels. The "beard" is the hairy thing hanging from one side of the shell. Pull it off with a side-to-side motion.

3. In a large, hot skillet, add de-bearded mussels, 3/4 cup olive oil, 1/4 cup chopped fresh parsley, and 8 cloves (more or less to taste) chopped garlic. Let this simmer undisturbed until mussels just begin to open. Stir, lower heat, and add 1 1/4 cups dry white wine, coarse sea salt, and black pepper to taste.

4. Let all the shells open, stirring occasionally. If, by the end of cooking, any shells do not open, discard them. Turn the heat back to high to finish the cooking quickly without toughening the mussel meat.

5. Mix 1/2 to 3/4 cup fresh breadcrumbs into the broth, but you'll want to leave some liquid present. Serve with crusty bread to soak up the broth.

Tip
Be careful not to over-salt because mussels from the sea are naturally salty.
Urban

# data[].attributes.body
Ingredients

2 medium eggs

125ml vegetable oil

250ml semi-skimmed milk

250g golden caster sugar

400g self-raising flour (or same quantity plain flour and 3 tsp baking powder)

1 tsp salt

100g chocolate chips or dried fruit such as sultanas or dried cherries (optional)

Method

STEP 1

Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.

STEP 2

Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.

STEP 3

Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.

STEP 4

Stir in 100g chocolate chips or dried fruit if using.

STEP 5

Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.

STEP 6

Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.
Klemen

# data[].attributes.body
Ingredients:
ROLLS:
• 2 and 3/4 cups all-purpose flour

•1/4 cup granulated sugar
•2 and 1/4 teaspoons any instant yeast (1 packet)
•1/2 cup whole milk
•1/4 cup  water
•3 Tablespoons unsalted butter
•1 large egg
FILLING:
•3 Tablespoons unsalted butter
•1 Tablespoon ground cinnamon

•1/4 cup brown sugar
ICING:
•1 cup confectioners’ sugar
•1/2 teaspoon pure vanilla extract
•2–3 Tablespoons milk
Instructions:
1.Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.
2.Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch. Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.
3. On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let rest for about 10 minutes.
4. After 10 minutes, roll the dough out in a rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased cake pan or pie dish.
5. Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes.
6. After the rolls have doubled in size, preheat the oven to 190°C. Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
7. Whisk the confectioners’ sugar, vanilla extract, and coffee/milk together. Drizzle or spread over warm rolls.
ENJOY!
Neja Bijelič

# data[].attributes.attachment_link.title
Easy Cinnamon Rolls (Only 1 Rise) - Sally's Baking Addiction

# data[].attributes.attachment_link.description
These easy cinnamon rolls from scratch are perfect for yeast beginners because they only require 1 rise, but still bake up extra soft.

# data[].attributes.body
Ingredients

2 1/4 cups Gold Medal all-  purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 egg

1 teaspoon vanilla

2 cups semisweet chocolate chips

1 cup coarsely chopped nuts, if desired

Steps
1. Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
2. In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
3. Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
4. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
5. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
LUCIJA TAVČAR

# data[].attributes.body
Ingredients

4 medium floury potatoes, peeled (like Maris Piper or King Edwards)

1 medium onion

1 egg, beaten

salt and pepper

vegetable oil, for frying

Method

1. Coarsely grate the potatoes and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel. Place the mix in a large bowl.

2. Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients well.

3. Heat a good glug of oil in a heavy based frying pan and when the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side.

4. Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs.

Recipe Tips

Generous seasoning is key to this easy recipe, so don't be shy with the salt and pepper.
TJAŠA

# data[].attributes.attachment_link.description
crispy cauliflower muffin muffin tin vegan cauliflower hash cauliflower rice mcdonald crispy hash low carb