SkyesMagicKitchen

Ingredients 1/3 cup flour / farinha 1/4 cup milk/ leite 5g yeast / fermento Add the milk, yeast and flour into the mixing bowl and whisk gently to combine. Set aside for 60 minutes to allow the yeast to activate. Adicione o leite, o fermento e a farinha na tigela da batedeira e bata delicadamente para combinar. Reserve por 60 minutos para permitir que o fermento ative. 290g flour/ farinha 7g salt / Sal 40g sugar / açúcar 3 eggs / ovos 100g butter/ manteiga Sausage / Calabresa Mozzarella Cheese / Muçarela Add sugar, flour and sea salt, and the eggs , and mix to form a scraggly dough. Divide the butter into roughly 4 portions. Add the first portion of butter, in increments, after the first 5 minutes of kneading. Allow the butter to be mixed well into the dough. This should take about 2 minutes. Repeat with the other 3 portions of butter, kneading the dough for about 2 -3 minutes after each addition. Cover and let it chill for 60 min Spread the dough and fill it with the sausage and mozzarella cheese. Roll up the dough and cut it into thick slices. Bake in preheated oven 200°c until golden brown on top. Adicione o açúcar, a farinha e o sal marinho e os ovos e misture até formar uma massa pesada. Divida a manteiga em aproximadamente 4 porções. Adicione a primeira porção de manteiga, aos poucos, após os primeiros 5 minutos de amassamento. Deixe a manteiga se misturar bem na massa. Isso deve levar cerca de 2 minutos. Repita com as outras 3 porções de manteiga, amassando a massa por cerca de 2 a 3 minutos após cada adição. Cubra e deixe descansar por 60 min Abra a massa recheie com a calabresa e a muçarela. Enrole a massa e corte em fatias grossas. Asse em forno pré-aquecido 200°C até dourar por cima.

Ingredients 1/3 cup flour / farinha 1/4 cup milk/ leite 5g yeast / fermento Add the milk, yeast and flour into the mixing bowl and whisk gently to combine. Set aside for 60 minutes to allow the yeast to activate. Adicione o leite, o fermento e a farinha na tigela da batedeira e bata delicadamente para combinar. Reserve por 60 minutos para permitir que o fermento ative. 290g flour/ farinha 7g salt / Sal 40g sugar / açúcar 3 eggs / ovos 100g butter/ manteiga Sausage / Calabresa Mozzarella Cheese / Muçarela Add sugar, flour and sea salt, and the eggs , and mix to form a scraggly dough. Divide the butter into roughly 4 portions. Add the first portion of butter, in increments, after the first 5 minutes of kneading. Allow the butter to be mixed well into the dough. This should take about 2 minutes. Repeat with the other 3 portions of butter, kneading the dough for about 2 -3 minutes after each addition. Cover and let it chill for 60 min Spread the dough and fill it with the sausage and mozzarella cheese. Roll up the dough and cut it into thick slices. Bake in preheated oven 200°c until golden brown on top. Adicione o açúcar, a farinha e o sal marinho e os ovos e misture até formar uma massa pesada. Divida a manteiga em aproximadamente 4 porções. Adicione a primeira porção de manteiga, aos poucos, após os primeiros 5 minutos de amassamento. Deixe a manteiga se misturar bem na massa. Isso deve levar cerca de 2 minutos. Repita com as outras 3 porções de manteiga, amassando a massa por cerca de 2 a 3 minutos após cada adição. Cubra e deixe descansar por 60 min Abra a massa recheie com a calabresa e a muçarela. Enrole a massa e corte em fatias grossas. Asse em forno pré-aquecido 200°C até dourar por cima.

Ingredients 1/3 cup flour / farinha 1/4 cup milk/ leite 5g yeast / fermento Add the milk, yeast and flour into the mixing bowl and whisk gently to combine. Set aside for 60 minutes to allow the yeast to activate. Adicione o leite, o fermento e a farinha na tigela da batedeira e bata delicadamente para combinar. Reserve por 60 minutos para permitir que o fermento ative. 290g flour/ farinha 7g salt / Sal 40g sugar / açúcar 3 eggs / ovos 100g butter/ manteiga Sausage / Calabresa Mozzarella Cheese / Muçarela Add sugar, flour and sea salt, and the eggs , and mix to form a scraggly dough. Divide the butter into roughly 4 portions. Add the first portion of butter, in increments, after the first 5 minutes of kneading. Allow the butter to be mixed well into the dough. This should take about 2 minutes. Repeat with the other 3 portions of butter, kneading the dough for about 2 -3 minutes after each addition. Cover and let it chill for 60 min Spread the dough and fill it with the sausage and mozzarella cheese. Roll up the dough and cut it into thick slices. Bake in preheated oven 200°c until golden brown on top. Adicione o açúcar, a farinha e o sal marinho e os ovos e misture até formar uma massa pesada. Divida a manteiga em aproximadamente 4 porções. Adicione a primeira porção de manteiga, aos poucos, após os primeiros 5 minutos de amassamento. Deixe a manteiga se misturar bem na massa. Isso deve levar cerca de 2 minutos. Repita com as outras 3 porções de manteiga, amassando a massa por cerca de 2 a 3 minutos após cada adição. Cubra e deixe descansar por 60 min Abra a massa recheie com a calabresa e a muçarela. Enrole a massa e corte em fatias grossas. Asse em forno pré-aquecido 200°C até dourar por cima.

Ingredients 1/3 cup flour / farinha 1/4 cup milk/ leite 5g yeast / fermento Add the milk, yeast and flour into the mixing bowl and whisk gently to combine. Set aside for 60 minutes to allow the yeast to activate. Adicione o leite, o fermento e a farinha na tigela da batedeira e bata delicadamente para combinar. Reserve por 60 minutos para permitir que o fermento ative. 290g flour/ farinha 7g salt / Sal 40g sugar / açúcar 3 eggs / ovos 100g butter/ manteiga Sausage / Calabresa Mozzarella Cheese / Muçarela Add sugar, flour and sea salt, and the eggs , and mix to form a scraggly dough. Divide the butter into roughly 4 portions. Add the first portion of butter, in increments, after the first 5 minutes of kneading. Allow the butter to be mixed well into the dough. This should take about 2 minutes. Repeat with the other 3 portions of butter, kneading the dough for about 2 -3 minutes after each addition. Cover and let it chill for 60 min Spread the dough and fill it with the sausage and mozzarella cheese. Roll up the dough and cut it into thick slices. Bake in preheated oven 200°c until golden brown on top. Adicione o açúcar, a farinha e o sal marinho e os ovos e misture até formar uma massa pesada. Divida a manteiga em aproximadamente 4 porções. Adicione a primeira porção de manteiga, aos poucos, após os primeiros 5 minutos de amassamento. Deixe a manteiga se misturar bem na massa. Isso deve levar cerca de 2 minutos. Repita com as outras 3 porções de manteiga, amassando a massa por cerca de 2 a 3 minutos após cada adição. Cubra e deixe descansar por 60 min Abra a massa recheie com a calabresa e a muçarela. Enrole a massa e corte em fatias grossas. Asse em forno pré-aquecido 200°C até dourar por cima.

Ingredients 1/3 cup flour / farinha 1/4 cup milk/ leite 5g yeast / fermento Add the milk, yeast and flour into the mixing bowl and whisk gently to combine. Set aside for 60 minutes to allow the yeast to activate. Adicione o leite, o fermento e a farinha na tigela da batedeira e bata delicadamente para combinar. Reserve por 60 minutos para permitir que o fermento ative. 290g flour/ farinha 7g salt / Sal 40g sugar / açúcar 3 eggs / ovos 100g butter/ manteiga Sausage / Calabresa Mozzarella Cheese / Muçarela Add sugar, flour and sea salt, and the eggs , and mix to form a scraggly dough. Divide the butter into roughly 4 portions. Add the first portion of butter, in increments, after the first 5 minutes of kneading. Allow the butter to be mixed well into the dough. This should take about 2 minutes. Repeat with the other 3 portions of butter, kneading the dough for about 2 -3 minutes after each addition. Cover and let it chill for 60 min Spread the dough and fill it with the sausage and mozzarella cheese. Roll up the dough and cut it into thick slices. Bake in preheated oven 200°c until golden brown on top. Adicione o açúcar, a farinha e o sal marinho e os ovos e misture até formar uma massa pesada. Divida a manteiga em aproximadamente 4 porções. Adicione a primeira porção de manteiga, aos poucos, após os primeiros 5 minutos de amassamento. Deixe a manteiga se misturar bem na massa. Isso deve levar cerca de 2 minutos. Repita com as outras 3 porções de manteiga, amassando a massa por cerca de 2 a 3 minutos após cada adição. Cubra e deixe descansar por 60 min Abra a massa recheie com a calabresa e a muçarela. Enrole a massa e corte em fatias grossas. Asse em forno pré-aquecido 200°C até dourar por cima.

Ingredients 1/3 cup flour / farinha 1/4 cup milk/ leite 5g yeast / fermento Add the milk, yeast and flour into the mixing bowl and whisk gently to combine. Set aside for 60 minutes to allow the yeast to activate. Adicione o leite, o fermento e a farinha na tigela da batedeira e bata delicadamente para combinar. Reserve por 60 minutos para permitir que o fermento ative. 290g flour/ farinha 7g salt / Sal 40g sugar / açúcar 3 eggs / ovos 100g butter/ manteiga Sausage / Calabresa Mozzarella Cheese / Muçarela Add sugar, flour and sea salt, and the eggs , and mix to form a scraggly dough. Divide the butter into roughly 4 portions. Add the first portion of butter, in increments, after the first 5 minutes of kneading. Allow the butter to be mixed well into the dough. This should take about 2 minutes. Repeat with the other 3 portions of butter, kneading the dough for about 2 -3 minutes after each addition. Cover and let it chill for 60 min Spread the dough and fill it with the sausage and mozzarella cheese. Roll up the dough and cut it into thick slices. Bake in preheated oven 200°c until golden brown on top. Adicione o açúcar, a farinha e o sal marinho e os ovos e misture até formar uma massa pesada. Divida a manteiga em aproximadamente 4 porções. Adicione a primeira porção de manteiga, aos poucos, após os primeiros 5 minutos de amassamento. Deixe a manteiga se misturar bem na massa. Isso deve levar cerca de 2 minutos. Repita com as outras 3 porções de manteiga, amassando a massa por cerca de 2 a 3 minutos após cada adição. Cubra e deixe descansar por 60 min Abra a massa recheie com a calabresa e a muçarela. Enrole a massa e corte em fatias grossas. Asse em forno pré-aquecido 200°C até dourar por cima.

Panqueca de banana com iogurte natural. Selo de Aprovação Skye! 🐶

Pasta La' Skye Pasta Penne / Macarrão Penne Sausage/ Calabresa Onion/ Cebola Garlic / Alho Carrot / Cenoura Broccoli / Brócolis Mozzarella / Muçarela Cherry tomatoes / tomate cereja Green onions / Cebolinha Salt / Sal Paprika/ Páprica

Tiramisu: Ingredients: 1 cup strong coffee 1/2 cup sugar 4 egg yolks 1 cup mascarpone cheese 4 egg whites 1/2 cup sugar Cocoa powder, for dusting Instructions: Prepare the coffee and let it cool completely. In a medium bowl, whisk together the egg yolks and half of the sugar until light and fluffy. Stir in the mascarpone cheese until well combined. In a separate bowl, whisk together the egg whites and remaining sugar. Place the bowl over a pot of simmering water (be careful not to let the bowl touch the water) and continue whisking until the sugar dissolves and the egg whites are stiff peaks. Gently fold the egg whites into the mascarpone mixture until well combined. Dip the ladyfingers in the coffee and arrange them in a single layer in a 9x13 inch baking dish. Spread half of the mascarpone mixture over the ladyfingers. Repeat layers, ending with mascarpone mixture. Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, or overnight. Dust with cocoa powder before serving. Ingredientes: 1 xícara de café forte 1/2 xícara de açúcar 4 gemas 1 xícara de queijo mascarpone 4 claras 1/2 xícara de açúcar Cacau em pó, para polvilhar Instruções: Prepare o café e deixe esfriar completamente. Em uma tigela média, bata as gemas com metade do açúcar até ficarem claras e fofas. Misture o queijo mascarpone até ficar bem combinado. Em uma tigela separada, bata as claras e o açúcar restante. Coloque a tigela sobre uma panela com água fervente (cuidado para a tigela não tocar a água) e continue batendo até o açúcar dissolver e as claras ficarem em picos firmes. Misture delicadamente as claras em neve na mistura de mascarpone até ficar bem combinada. Mergulhe os biscoitos champanhe no café e disponha-os em uma única camada em uma assadeira de 23x33 cm. Espalhe metade da mistura de mascarpone sobre os biscoitos. Repita as camadas, terminando com a mistura de mascarpone. Cubra o tiramisu com filme plástico e leve à geladeira por pelo menos 6 horas, ou de um dia para o outro. Polvilhe com cacau em pó antes de servir.

Homemade Mascarpone Cheese recipe: Ingredients: 2 cups (500ml) heavy cream 7,5ml lemon juice Instructions: Heat the heavy cream in a medium saucepan over medium heat until it reaches a temperature of 185 degrees Fahrenheit (85 degrees Celsius). Remove the pan from the heat and let the temperature cool down to 140 degrees Fahrenheit (60 degrees Celsius). Return the pan to the heat and bring the temperature back up to 185 degrees Fahrenheit (85 degrees Celsius). Remove the pan from the heat and stir in the lemon juice. Let the mixture sit for 5 minutes. Pour the mixture into a coffee filter set over a bowl. Refrigerate for 24 hours. The mascarpone cheese is ready to use. Receita de Queijo Mascarpone Caseiro: Ingredientes: 500ml de creme de leite fresco 7,5ml de suco de limão Instruções: Em uma panela média, aqueça o creme de leite em fogo médio até atingir uma temperatura de 85 graus Celsius. Retire a panela do fogo e deixe a temperatura esfriar até 60 graus Celsius. Retorne a panela ao fogo e aumente a temperatura novamente até 85 graus Celsius. Retire a panela do fogo e misture o suco de limão. Deixe a mistura descansar por 5 minutos. Despeje a mistura em um filtro de café colocado sobre uma tigela. Refrigere por 24 horas. O queijo mascarpone está pronto para usar.

Brazilian carrot cake recipe: Ingredients: 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 cup granulated sugar 1/2 cup vegetable oil 3 eggs 425g carrots Instructions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. Add the carrot, eggs, and oil to a blender and blend well. Add salt, sugar and flour. Mix well. Add baking powder and whisk gently. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting. White Brigadeiro recipe: Ingredients: 395g sweetened condensed milk 1 tablespoon butter 3 tablespoons white chocolate Instructions: In a medium saucepan, combine the sweetened condensed milk, butter, and white chocolate Heat over medium heat, stirring constantly, until the mixture comes to a boil. Reduce the heat to low and continue to cook, stirring constantly, for 2 minutes. Remove from the heat. Be creative and decorate the cake. I used grated white chocolate.

Chicken with garlic béchamel sauce 300g chicken pieces 1 tsp sweet paprika 1 tsp hot paprika 1 tsp dried parsley 1 tsp onion flakes Garlic béchamel sauce 1 tbsp butter 1 clove garlic, minced 1 tbsp flour 500ml milk Salt 1 cup Parmesan Parsley

Whey-based bread Ingredients: 300g warm whey (about 110 degrees Fahrenheit) 5g dry yeast 30g sugar 8g salt 80g butter 600g all-purpose flour, plus more for dusting the work surface 1 egg Instructions: In a large bowl, whisk together the whey, yeast, sugar, salt and egg. Let stand for 5 minutes, until the yeast is foamy. Stir in the 300g of flour. Mix until a dough forms. Add butter. Turn the dough out onto a lightly floured work surface. Knead for 5-7 minutes, until the dough is smooth and elastic. Grease a large bowl with olive oil. Place the dough in the bowl, turning to coat all sides with oil. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size. Punch down the dough and divide . Cover the pans with plastic wrap and let rise in a warm place for 30 minutes, or until doubled in size. Preheat the oven to 375 degrees Fahrenheit. Bake the loaves for 30-35 minutes, or until golden brown. Let cool on a wire rack before slicing and serving. Enjoy! Here are some tips for making whey-based bread: Use warm whey, not hot. Hot whey will kill the yeast. Let the dough rise in a warm place, but not too hot. Too hot of a place will make the dough overproof. Don't overwork the dough. Overworking the dough will make it tough. Kafta burger 400 ground beef Salt to taste Mint to taste Syrian pepper to taste Mozzarela Enjoy.

Passion Fruit Mousse 1 ⅓ cups (290g) heavy cream, cold 1 can (397g) sweetened condensed milk 1 cup (265g) passion fruit pulp or unsweetened juice concentrate Add all ingredients together. Mix well. Pour the mousse into a serving bowl or individual glasses. Refrigerate for at least 3 hours, until set. Passion fruit syrup Ingredients: 50 ml passion fruit pulp 50 g sugar 50 ml water Instructions: In a medium saucepan over medium heat, combine the passion fruit pulp, sugar, and water. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sugar is dissolved and the syrup is thickened. Remove from heat and let cool completely.

Basque cheesecake is a type of cheesecake that originated in San Sebastián, Spain. It is characterized by its burnt top and soft, custard-like center. The cheesecake is made with a simple batter of eggs, sugar and cream cheese. The burnt top is the result of the cheesecake being baked at a high temperature. The Basque cheesecake is a relatively recent invention. It was created in the 1990s by Santiago Rivera, the chef-owner of La Viña, a restaurant in San Sebastián. Rivera was experimenting with different cheesecake recipes, and he accidentally created the Basque cheesecake when he baked the cake at a higher temperature than he intended. The burnt top was a surprise, but Rivera and his customers loved the cheesecake's unique flavor and texture. The Basque cheesecake quickly became popular in San Sebastián, and it soon spread to other parts of Spain. In recent years, the cheesecake has become a global sensation, and it is now available in restaurants and bakeries all over the world. Recipe Ingredients: 200g cream cheese 50g sugar 2 eggs 100g milk Homemade Cream Cheese Sure, here is a recipe for homemade cream cheese: Ingredients: 1 L whole milk 1/2 teaspoon salt 2-3 tablespoons lemon juice or vinegar Instructions: In a heavy-bottomed saucepan, add the milk. Heat the milk over medium heat until it comes to a simmer. Reduce the heat to low and add the lemon juice or vinegar. Stir constantly for about 5 minutes, or until the milk curdles and separates into curds and whey. Line a colander with cheesecloth and place it over a bowl. Pour the curdled milk mixture into the colander and let it drain for about 30 minutes, or until most of the whey has drained out. Reserve the whey and transfer the curds to a food processor or blender + 1/2 cup whey. Process the curds until they are smooth and creamy. Season with salt to taste. Transfer the cream cheese to an airtight container and refrigerate for at least 2 hours before using. Homemade cream cheese can be stored in the refrigerator for up to 2 weeks. Enjoy!

Brazilian Light Feijoada ( Brazilian Black Bean Stew) Brazilian Feijoada is a black bean and pork stew that Brazilians often serve topped with farofa, toasted cassava flour. Many call this comfort food the national dish of Brazil. This version of feijoada has been modified to reduce calories. I chose 2 types of meat of my choice. Choose yours and make a lighter recipe. Ingredients: 1kg Dried Beef 1kg Pork Tenderloin 1 tbsp Extra Virgin Olive Oil 1 onion 2 garlic cloves 500g black beans 4 bay leaves 2-3 L water Instructions In a large bowl with water, soak beans overnight. Soak the dried beef in water until the salt comes out. Follow the recipe as shown in the video and let it cook for 6 hours. It's ready to serve.

Brownies Ingredients: 200 grams unsalted butter, melted. 125 grams dark chocolate, chopped 4 large eggs 125 grams sugar 125 grams brown sugar 1/4 teaspoon salt Instructions: Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease and line a 20x30 cm baking pan with parchment paper. Melt the butter and chocolate together in a bain-marie or in the microwave. In a large bowl, whisk the eggs and sugar until light and fluffy. Add the melted chocolate and salt and whisk until combined. Pour the batter into the prepared pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let the brownies cool completely before cutting into squares and serving. Tips: For extra chocolate flavor, you can add some cocoa powder to the batter. You can also add some nuts or chocolate chips to the brownies. Let the brownies cool on a wire rack for an even slice. Ice Cream Yes, you can make ice cream with just heavy cream and condensed milk. This is called no-churn ice cream. It is a quick and easy way to make ice cream without using an ice cream maker. To make no-churn ice cream, you will need: 2 cups heavy cream 200g sweetened condensed milk 1 teaspoon vanilla extract 100g chopped dark chocolate Instructions: In a large bowl, whip the heavy cream until soft peaks form. Gradually add the condensed milk and vanilla extract, and whip until stiff peaks form. Add chopped chocolate. Pour the ice cream mixture into a freezer-safe container and freeze for at least 4 hours, or overnight. Once the ice cream is frozen, scoop it into bowls and enjoy!

Creamy au Gratin Potatoes 4 potatoes 1 tbsp butter 1-2 garlic cloves 1 tbsp flour 300 ml milk Salt Nutmeg Mozzarella

1 envelope of unflavored gelatin 1 envelope or you favorite flavor gelatin 1 cup hot water Sugar I’m a small bowl, combine the flavored gelatin and unflavored gelatin. Add hot water. Mix well. Pour the mixture into a greased gummy bear mold. Refrigerate for at least 4 hours. Remove the gummy bears from the mold and enjoy!

Crispy Orange Chicken 1 chicken breast 1/2 tsp salt 1/2 tsp paprika 1/2 tsp baking powder 1 tsp cornstarch Extra virgin olive oil 1 Garlic clove 1/2 tbs chili flakes 2 oranges (juice) 10 ml soy sauce 50 ml Water + 1/2 tbsp cornstarch Sesame Green onion . Frango crocante ao molho de laranja. 1 peito de frango 1/2 c de chá sal 1/2 c de chá páprica 1/2 c de chá fermento em pó 1 c de chá de amido de milho Azeite extra virgem 1 dente de alho Pimenta calabresa 2 laranja ( suco) 10 ml de molho de soja 50ml de água + 1/2 c de sopa de amido de milho Gergelim Cebolinha