Recipes - Page 3

Mango Mousse:

• Mango – 850 g
• Sugar – 140 g
• Gelatin – 25 g
• Whipping cream (33%) – 600 ml
• Powdered sugar – 75 g
• Cream (10-12%) – 85 ml
• 
  

Sponge Cake:

• Vegetable oil – 25 ml
• Boiling water – 20 g
• Flour – 100 g
• Eggs – 2 pcs
• Vanilla extract – 1 tsp
• Baking powder – 5 g
• Salt – 1/3 tsp

Sponge Cake for an 8-Inch Pan:

1. Crack the room-temperature eggs into a bowl, add 40 g of sugar and a pinch of salt, and whip until light and fluffy.
2. In a separate bowl, combine the flour with the vanilla sugar and baking powder.
3. Sift the dry ingredients into the egg mixture and gently mix until a smooth batter forms.
4. Add the vegetable oil and boiling water, and mix gently until fully incorporated.
5. Line the bottom of an 8-inch cake pan with wax paper and pour in the batter, smoothing the surface.
6. Place the pan in a preheated oven and bake at 360°F (180°C) for 20 minutes.
7. Remove the sponge cake from the oven and let it cool completely.

Mousse:

1. Wash the mango, cut it in half, remove the pit, and scoop out the pulp.
2. Blend the mango into a smooth purée and transfer it to a heavy-bottomed saucepan. Add 100 g of sugar.
3. Heat over low heat until the sugar dissolves, then set aside to cool.
4. Pour 85 ml of 10% cream over the gelatin and let it bloom for 3 minutes. Then melt the gelatin over a water bath.
5. Whip the very cold cream with powdered sugar into a fluffy foam.
6. Gradually mix the cooled mango purée with the melted gelatin until smooth.
7. Gently fold the whipped cream into the mango mixture using upward motions until fully combined.

Assembly:

1. Trim the rounded top of the cooled sponge cake and place it inside a springform ring. 
2. Line the inner surface of the ring with wax paper.
3. Pour the prepared mousse over the sponge cake, smooth the surface, and refrigerate for 6–8 hours until set.
4. Remove the ring from the chilled cake, peel off the paper, and decorate as desired.

• 219 kcal/100g
• Proteins: 3 g
• Fats: 12 g
• Carbohydrates: 23 g

• Eggs – 5
• Milk – 250ml
• Salt- 1/3 tsp
• Butter -20g

1. Crack 5 room-temperature eggs into a bowl. 
2. Mix them with a fork, but don’t whip them. 
3. Add room-temperature milk and mix with a fork, without whipping. 
4. Add a little salt. 
5. Grease a 5x9-inch pan thoroughly with a piece of butter. 
6. Bake for 40 minutes in the oven at 390°F. 
7. Do not open the oven door during baking to prevent the omelet from shrinking.
8. After baking is done, leave the pan with the omelet inside for 5 more minutes.
9. Serve the omelet on a warm plate.

• 115.4 kcal/100 g
• Proteins: 8.5 g
• Fats: 7.6 g
• Carbohydrates: 2.5 g

• 5 pieces of salmon
• 5 potatoes
• 2 carrots
• 1 onion
• Spices – salt, pepper, Italian seasoning, paprika, garlic, parmesan

1. Cut the peeled potatoes, carrots, and onion into pieces.
2. Add spices to both the vegetables and salmon.
3. Place everything on a baking pan and cover it with foil.
4. Bake at 415°F for 45 minutes, then remove the foil and broil for 3-4 minutes.

• 130 kcal/100 g
• Proteins: 8.5 g
• Fats: 6 g
• Carbohydrates: 10 g

Meringues:

• Egg whites – 6
• Powdered sugar – 360 g
• Lemon juice – 1.5 tbsp
• Vanilla extract – 1 tsp

Cream:

• Butter – 150 g
• Sweetened condensed milk – 190 g

Meringues:

1. Rub the inside of a mixing bowl with a slice of lemon to remove any grease.
2. Wipe the bowl dry.
3. Whip the egg whites at room temperature until soft peaks form (about 7 minutes).
4. Gradually add vanilla and powdered sugar while continuing to whip for another 4 minutes.
5. Add 1.5 tbsp of lemon juice and whip for 1 more minute.
6. Transfer the whipped egg white mixture into a pastry bag and pipe meringue onto a baking sheet.
7. Bake the meringue at 200°F (90–95°C) for 2 hours.

Cream Filling:

1. Whip room temperature butter for 7 minutes.
2. Add sweetened condensed milk and whip for another 4 minutes.
3. Once the meringue has cooled, pipe the cream onto one meringue and sandwich with another.

• 268.8 kcal/100 g
• Protein: 4.1 g
• Fat: 0 g
• Carbohydrates: 63.3 g

• Ham& Sausage – 1lb
• Water- 2,5 liters
• Onion, carrot , tomatoes, potato, pearl barley, olives, lemon, oil, tomato paste

1. Dice the ham and sausage.
2. Sauté in a pot with oil, onion, and carrot.
3. Add hot water.
4. Add pre-soaked pearl barley and cook for 20 minutes.
5. Add potatoes, olives, pickles, lemon, and tomato paste, then cook for another 10 minutes.
6. Serve with boiled eggs and sour cream.

• 64 kcal / 100 g
• Protein: 3.5 g
• Carbohydrates: 4.3 g

For 15 Pancakes:

• Buttermilk (room temperature) – 300 ml
• Eggs (room temperature) - 2
• Flour – 250 g
• Salt -1/2 tsp
• Sugar – 50 g
• Baking powder – 2 tsp
• Vanilla – 1 tsp

1. Whip the eggs with sugar, vanilla, and salt for 5 minutes, until they increase in volume and turn pale in color.
2. Add the buttermilk and mix well.
3. Sift the flour with the baking powder and add it to the batter.
4. Mix gently.
5. Lightly oil the frying pan and cook on medium heat for 3 minutes on each side.
6. Serve with berries, syrup, jam, sweetened condensed milk, or sour cream.

• 206 kcal/100 g
• Protein: 6.6 g
• Fat: 5.9 g
• Carbohydrates: 31.8 g

• Elbow macaroni – 1lb
• American processed cheese– 480 g
• Butter – 30 g
• Milk – 600ml

1. Heat 600 milliliters of milk in a saucepan. 
2. Add 480 grams of soft cheese (I use American processed cheese) and 30 grams of butter.
3. Over low heat, bring the milk to a boil, stirring until all the cheese is melted.
4. Cook 1 pound of elbow macaroni for 25 minutes.
5. Drain the macaroni using a sieve and rinse with boiling water.
6. Pour the cheese sauce over the macaroni and mix well.

• 244.8 kcal/100 g
• Protein: 9.6 g
• Fat: 6.3 g
• Carbohydrates: 36.5 g

• Eggs- 2
• Sugar - 150 g
• Plain Yogurt(buttermilk)- 130 g
• Oil - 110 g
• Flour - 210 g
• Baking powder - 1,5 tsp
• Salt - 1/2 tsp
• Vanilla - 1 tsp

For 8-inch pan:

1. Add salt, vanilla, and sugar to room-temperature eggs and beat with a hand mixer or stand mixer until the mixture increases in size and turns white.
2. Add room-temperature yogurt (or kefir) and vegetable oil.
3. Mix with a whisk. 
4. Sift the flour with the baking powder.
5. Add the flour to the batter and gently mix until combined.
6. Line the pan with parchment paper and grease it with oil.
7. Pour the batter into the pan.
8. Place any berries of your choice on top.
9. Bake at 360°F for 40-45 minutes. Don’t open the oven for first 30 minutes.  
10. Check the readiness of the pie with a toothpick; the toothpick should come out clean.
11. Let it cool.
12. Sprinkle with powdered sugar.

• 240.5 kcal|100g  
• Proteins: 5.2 g    
• Fats: 6.9 g   
• Carbohydrates: 39.2 g