The last weekend of November has arrived and we are officially in the final stretch for Christmas. And these days of the holidays may be ideal to experiment with new -or old- festive recipes, but it is a little early to make melomakarona and kourabiedes from now on!
For this, here you will see our favorite recipes, which are worth making this weekend.
Pancakes with pumpkin cheesecake filling
1 cup flour
1 tablespoon sugar
Or teaspoon of salt
½ teaspoon mixed spices: cinnamon, nutmeg, cloves & ginger
1 ½ cup of milk
3 tablespoons butter, melted
Or a cup of pumpkin puree
Or teaspoon vanilla extract
For the filling:
3 tablespoons pumpkin puree
150 grams of cream cheese
2 cups sour cream
Or teaspoon vanilla extract
Or cup powdered sugar
½ teaspoon pumpkin spice
In a large bowl, mix the flour, sugar, salt and spices and then add the milk, eggs, butter, pumpkin puree and vanilla extract. Refrigerate for 30 minutes. Grease a non-stick pan with vegetable oil using kitchen paper and heat it to a medium temperature. Pour the mixture with a large spoon and spread it from side to side. Once one side of the crepe turns brown, turn it over and then remove it.
In the bowl of the mixer, beat the cream and add the vanilla extract and icing sugar. Add the cream cheese and pumpkin puree and mix. Spread a tablespoon of the filling on each crepe. Fold them and pour over melted salted caramel sauce and sprinkle with a little cinnamon.
Caesar pasta salad
Ingredients for 4 to 6 servings:
For the dressing:
Or a cup of Dijon mustard
¼ cup of fresh lemon juice
2 small avocados, peeled and sliced
1 tablespoon garlic powder
Or a cup of extra virgin olive oil
Or a cup of chopped parmesan cheese, and more to serve
2 teaspoons sauce of mashed antioxidants
Or teaspoon freshly ground black pepper
For the salad base:
250 grams of pasta, such as pens, screws or bows
2 lettuce hearts
1½ cups of croutons
For the dressing: In a blender, put the mustard, lemon juice, avocados, garlic and anchovy paste. Beat until well blended and then add in the olive oil and beat for a little longer. Transfer the dressing to a bowl and toss the parmesan and pepper.
For the salad: Boil salted water in a large saucepan. Add the pasta and cook for 8 to 10 minutes, or according to the instructions on the package. Drain the pasta. Transfer to a large serving bowl to cool slightly. Cut the lettuce hearts into pieces and then add them to the pasta bowl. Add the dressing and mix well. Add the croutons and garnish with parmesan. Serve immediately or put the salad in the fridge until served.
Advice: If you do not serve the salad immediately, do not add the croutons to avoid them softening too much. To store the salad, cover it with cling film or put it in a bowl with a lid and leave it in the fridge for up to 48 hours.
Cappuccino cookies with white chocolate
What you will need:
1 cup (220 grams) unsalted butter, divided into half cup melted and half at room temperature.
1 cup brown sugar
1/2 cup white sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
2 1/3 cup flour for all uses
1 teaspoon baking soda
3/4 teaspoon salt
3 tablespoons instant cappuccino coffee
1 cup white chocolate drops
How to make them:
In a medium bowl, mix the flour, baking soda and salt. In another bowl beat the butter, brown and white sugar for about 3 to 5 minutes.
Add the egg and egg yolk and beat on medium speed until the mixture is fluffy. Add the vanilla extract. Add the remaining ingredients, without the white chocolate and coffee and beat with the mixer for another 3 minutes. Stop the mixer and add the coffee and the white chocolate drops. Mix them with a spatula until well combined. Cover the dough with plastic wrap and refrigerate for about 45 minutes.
Just before you are ready to bake the cookies, preheat the oven to 200 degrees. Make your cookies with a spoon and place them in a non-stick pan. Bake for about 12 minutes, until lightly browned around the edges. Remove the pan from the oven, and let the cookies cool for about 10 minutes. Then you can transfer them to a plate until they cool completely. If you need to store them you can put them in an airtight bowl and they will keep for several days.
Purple carrot cake with honey
2 1/2 cups purple carrot, grated
1 1/2 cups flour
1/2 cup honey
1/2 cup olive oil
1 teaspoon vanilla
1/2 tablespoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking powder
1/4 teaspoon baking soda
4 tablespoons cocoa (optional)
Mix all the solids first: the flour with the baking powder, the baking soda, the cinnamon and the nutmeg. Then mix the liquids in another bowl: eggs, honey, oil, vanilla and carrots. To make the dough, mix the solids with the liquids. If you want to make it half white, half cocoa, add the 4 spoons of cocoa to half the dough.
Preheat the oven to 180-190 degrees. Grease a cake pan and add the mixture. Bake for 25 minutes. Take the cake out of the oven and let it cool. Serve plain or with cream cheese or chocolate.
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