Trip to Paris (II)

Here you can see one of the videos I recorded on during my trip to Paris.

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Trip to Paris

Paris 001
Originally uploaded by blogscourse1

Last week I was in Paris where I learned some new recipes. Soon, you can find on the blog.
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Pepperoni Pizza

 

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Classic Macaroni and Cheese

This is the classic baked Macaroni and Cheese recipe. You can add sun-dried tomatoes if you wish, or sometimes I substitute minced garlic for the salt and pepper to give it a personal touch!

INGREDIENTS

• 1 package macaroni


• 1 pound sharp Cheddar cheese, sliced


• 1 tablespoon buttersalt and pepper


• 1 can evaporated milk

DIRECTIONS

Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times.

Bake, uncovered, for one hour, or until top is golden brown.

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Sweet Wine for Desert

I remembered a sweet wine that I tasted in a cafe. I recommend this wine to accompany cakes, cookies, etc.

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Raisin cakes

Given the success of the cookies, I have included this new recipe that is also very simple. I hope you enjoy it as much as the previous one.


INGREDIENTS

• 1 egg
• 1/4 cup sugar
• 1 ½ cups flour
• a pinch of salt
• 1 packet of yeast
• 3/4 cup milk
• 1/4 cup butter
• 1/2 cup raisins
• powdered sugar
• 1 sprig of mint

DIRECTIONS

Soak raisins overnight in water. Preheat oven to 350º.

In a bowl mix the egg and sugar. Add the butter (softened) salt and milk slowly while continually beating the mixture.

Mix the flour and yeast. Add to the egg and sugar mixture.

Add the raisins being sure to remove any seeds and stems.

Pour the mixture into paper molds filling them to 2/3.

Bake at 350º in the preheated oven for 15 minutes. Remove and allow to cool. Coat with powdered sugar.

Place the cakes on a plate around a bowl of raisins decorated with a sprig of mint to serve.

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