4 easy recipes to try to make this weekend

You do not need to have any special talent in cooking to start experimenting with new dishes and new flavors.

For a start, it is enough to have the mood, the appetite to learn and a little more time!

And because you probably do not have this extra time on weekdays but on weekends, here you will see our favorite, and easier recipes to try.

Cookies with pine nuts for coating

Materials:

• 200-220 grams of almond paste
• 1/4 cup granulated sugar
• 1/4 cup powdered sugar
• 1 large egg white
• 1/4 teaspoon salt
• 1 cup pine nuts

Implementation:

Place a grill in the middle of the oven and preheat the oven to 200 degrees. Lay a pan with oil paste. Break the almond paste into pieces and place them in the multi bowl. Add the granulated sugar and icing sugar and beat until the mixture is combined and crushed. Add 1 large egg white and 1/4 teaspoon salt and beat again until a smooth, thick dough is formed, about 20 seconds. Place the pine nuts in a small bowl. Divide the dough into 12 parts (one full tablespoon each). Working with 1 serving at a time, toss each cookie into the bowl with the pine nuts to cover. Place it in the pan, leaving the dough balls at least half a centimeter apart. Bake until the edges of the cookies are firm and the pine nuts are golden brown, about 15 to 17 minutes. Let them cool in the pan for 5 minutes, then transfer them to the grill to cool completely.

Baked cookies can be stored in an airtight container at room temperature for up to about 1 week.

Pumpkin velvet with caramelized walnuts

Materials:

For the pumpkin soup:

• 1 whole small pumpkin
• 1 garlic
• a little rosemary or thyme
• olive oil
• 3-4 cups of chicken or vegetable broth
• 1 cup sour cream
• 1 1/2 teaspoon salt

For caramelized nuts:

• 1 cup walnuts, finely chopped
• 1 tablespoon melted butter
• 2 tablespoons brown sugar
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt
• black pepper
• grated gruyere (also for topping)

Implementation:

Preheat the oven to 200 degrees. Cut the pumpkin in half. Remove the seeds and pulp from each half. Carve the surface of the pumpkin with a knife and place it in a pan but do not put it in the oven yet.

Peel a squash, grate it and cut it in half. Grate the garlic around the surface of the pumpkin. Add a little thyme and each half of the garlic to each pumpkin. Drizzle with olive oil and a little salt. Bake for 45 minutes (more or less depending on the size of the pumpkin).

Meanwhile, in a small bowl, mix the butter, brown sugar, salt and pepper. When the pumpkin is ready, add the walnuts to the if pan and mix them with the butter mixture for a while.

Remove the herbs from the inside of the pumpkin. Pour the pumpkin flesh into the multi and add 3-4 of the cooked garlic cloves. Add about 1 cup of broth and mash until very smooth.

Transfer the mashed soup to a saucepan. Season with salt and pepper, add the cream and mix slowly.

Serve the soup with the grated walnuts on top and a little grated gruyere.

Rolls with basil pesto and Florin pepper

Materials:

• 1 sheet of puff pastry
• 100 grams of basil pesto
• 120 grams of grated cow’s cheese
• 1 Florin pepper

Implementation:

Open the puff pastry sheet and spread the basil pesto all over the surface.

Then sprinkle with grated cheese all over the surface. Cut the pepper into cubes and add it in different places.

Wrap in a roll and with a knife cut to a size of 2cm, almost the size of a finger. Place in a pan with non-stick baking paper with a small distance between them because they will swell.

Bake in a preheated oven with air at 170 degrees for 15-18 minutes until the puff pastry gets a nice color, and of course the cheese has melted.

Hot chocolate with peanut butter

What you will need:

• 1 cup (240 ml) water
• 1/2 cup (130 grams) sweet peanut butter
• 4 tablespoons (25 grams) cocoa powder without sugar
• 4 cups (960 ml) whole milk
• 225 grams of couverture, finely chopped
• a little sugar optional

For serving:

• 2 cups (480 ml) whipped cream
• 4 tablespoons powdered sugar
• caramel syrup

How to make it:
Bring the water to a boil in a small saucepan. When you remove it from the stove, add the peanut butter and mix until it dissolves. Add the cocoa powder and continue stirring until it becomes a smooth mixture.

Put the pot back on the eye at a moderate temperature and slowly pour the milk. Keep stirring until the milk and peanut butter mixture are completely combined.

When the milk is hot but not boiling, add the chopped couverture. Continue stirring until all the chocolate has melted. The mixture should look like a chocolate soup. Try to see if you need to add sugar. Remove the hot chocolate from the stove and keep it covered until it is time to serve.

To make the whipped cream, whip the cream and sugar into a bowl. Otherwise you can use ready-made whipped cream.

Serve the hot chocolate with the whipped cream and a little caramel sauce. Store any chocolate left in the fridge and reheat it when you want to enjoy it again.

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