200 g faina, 100 g margarina, 100 g zahar pudra, 1 lingurita esenta de vanilie, 1/2 banana piure (in blender), 1 lingurita praf copt, 100 g stafide. Se freaca toate ingredientele (cu exceptia stafidelor) intr-un castron pana se incorporeaza omogen. La sfarsit se adauga  stafidele. Se ia o lingura din aluat si se pune pe tava de cuptor
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Se obtin 24 prajituri cu dimensiunea de 5 cm X 5 cm (atentie cand alegeti forma de cuptor, sa aiba aproximativ dimensiunile necesare, putin mai mare caci marginile blatului se vor indeparta. Eu am folosit un vas de yena de aprox. 23 cm lungime si 18 latime). Pasii de preparare: 1. Blatul 350 g faina 100 g
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Mascota clasica este facuta cu crema ganache. Va prezint doua variante, prima varianta cu o crema usoara si aerata (cea din poze) si varianta clasica cu ganache. Pentru 5 bucati: 5 forme de briose (eu am folosit din aluminiu dar se pot folosi si cele din silicon) Invelisul de ciocolata: Aprox. 150-200 g ciocolata pura,
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The recipe is for 12 cakes of 5 cm x 5 cm (choose an oven form with the proper size, slightly bigger because the hard edges of the leaf will be removed. I’ve used an oven form approx. 23 cm long and 18 wide). Steps: 1.The caramel syrup (it will be used for the leaf
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springform 22-24 cm diameter (for 10 – 12 servings) For 1 base (prepare 2): 300 g flour 3 tablespoons cocoa powder 100 g raw sugar 125 ml sunflower oil 375 ml  soy milk 2 teaspoons vanilla essence 1 pack baking powder (15g) a pinch of salt Mix all the ingredients until the sugar has dissolved. Grease the springform with a
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1 kg strawberries 400 g raw sugar juice of 1/2 lemon Wash the strawberries, remove the leaves and drain well. Cut each strawberry in 2 or 4 (depending on how big they are). Place the strawberries with the sugar in a saucepan of stainless steel or enamel, cover with a lid and simmer until the sugar has dissolved.
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[slideshow_deploy id=’2772′] For a medium sized cake, 8-10 servings: Required: • spring form (22-24 cm) • food processor For the first layer: 15 medium carrots, peeled and cut into  pieces 100 g walnuts 200 g dates 2 tsp. vanilla essence 1 tablespoon lemon juice Process all the ingredients until  smooth. Place the edge of the spring form (without the bottom)
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For 2-3 servings: 400 g silken tofu 4 tablespoons raw sugar 1 teaspoon vanilla essence 1.5 teaspoons locust bean gum (carob gum) Blend the  silken tofu with vanilla essence until smooth. Put 4 tablespoons of sugar in a saucepan, on low heat, melt it until  it gets a nice amber color. Put a little bit of caramel on a piece
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For approx. 4 servings: 1 pack (350 g) silken tofu, well drained 100 g pure chocolate (> 70% cocoa) 10 dates 2-3 tablespoons fresh mint, to taste Blend the tofu with the dates and mint leaves until smooth. Melt the chocolate in bain-marie (steam bath). Pour  it over the tofu mix while the blender is running. Pour the chocolate mousse
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For a (spring) form with a diameter of 22 cm. 1 cup flour 1/2 cup water 1/2 cup raw sugar 3 tablespoons oil 1-2 teaspoons vanilla extract 1 teaspoon baking powder 1 teaspoon vinegar pinch of salt Mix the water with sugar, oil, salt and vanilla extract until the sugar has dissolved. Add the flour, little
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