MASTER CHEF

Ingredients: ·          chocolate 200 gr ·          prunes pitted 350 gr ·          walnuts to taste Preparation: Cooking Time — 25 minutes 1 Melt the chocolate in a water bath. 2. While the chocolate is melting, do prunes. In each berry in place, insert the walnuts suitable size. 3. In a completely melted chocolate should be no lumps. The chocolate (optional), you can add a few drops of vanilla essence and a small pinch of cayenne pepper. 4. Dip the prunes in melted chocolate. 5. Carefully remove the candy using two forks or toothpicks and place on a plate, pre-greased with butter. Put in the fridge and wait until the chocolate hardens.

Ingredients: ·          heavy cream 1/4 cup + 2 tbsp ·          grated carrots 1/3 cup ·          flaxseed 1/4 cup ·          coconut flour 2 tbsp ·          liquid stevia 1/2 tsp. ·          baking powder 1/4 tsp. ·          allspice 1/4 tsp. Preparation: In a small bowl whisk together the eggs and cream. In another bowl, combine the remaining dry ingredients. Combine wet and dry ingredients and mix thoroughly. Prepare two ceramic molds for the filling of the test. Spread the batter evenly in 2 forms. Cook in the microwave for 2.5 minutes. Give baking to cool, lubricate fatty cream and connect together.

Ingredients : ·          ground pepper ·          Chicken — 1 pc. ·          mayonnaise ·          salt For filling: ·          hard cheese — 100 g ·          Beef— 100 g ·          white bread — 4 slices ·          raw eggs — 2 pcs. ·          ground pepper ·          cream — 3-4 tablespoons ·          salt ·          bulgarian pepper — 1 pc. ·          parsley — 4 sprigs Preparation: 1. Wash chicken and remove skin, leaving legs and wings. 2. Chicken meat separated from the bones and scroll in a meat grinder or grind using a blender. 3. Bread soak in milk and leave to swell. 4. Ham cut into cubes or strips. Cheese to rub on a large grater. Finely chopped herbs. Pepper cut into cubes. 5. For the filling: mix together minced chicken, pressed bread, Beef, cheese, peppers, greens, add raw eggs, cream or milk, salt and pepper to taste. 6. Chicken skin salt and pepper inside and outside, and put the stuffing inside the chicken

Ingredients   BOTTOM LAYER: -         1/2 teaspoon salt -         2 tablespoons water -         1 cup granulated sugar  -         1/2 cup egg substitute -         1/4 cup butter, melted  -         Cooking spray -         1 teaspoon vanilla extract -         2 large eggs, beaten  -         1 (16-ounce) can chocolate syrup  -         4 1/2 ounces all-purpose flour (about 1 cup)  GLAZE : -         3 tablespoons butter  -         3/4 cup semisweet chocolate chips  MINT LAYER : -         1/4 cup butter, melted  -         2 cups powdered sugar -         2 drops green food coloring -         1/2 teaspoon peppermint extract -         2 tablespoons fat-free milk Preparation 1.    Preheat oven to 350°. 2.    To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, ¼ cup melted butter, 2 tablespoons water, vanilla

Ingredients : 5 tablespoons cocoa 4 ½ butter 3 ½ oz finely chopped toasted almonds 1 egg 2 ½ sugar 6 oz graham cracker crumbs 3 ½ oz flaked coconut Glaze : 1 ½ oz butter 5 oz semisweet chocolate Cream : 1/3 cup heavy cream 3 ½ oz butter 7 oz icing sugar 1 vanilla instant pudding mix Directions : Melt the butter, sugar and cocoa with a double-boiler. Add the beaten egg and stir until the mixture becomes thick and compact. Remove the pan from the fire and add the cracker crumbs, coconut and almonds and press the mixture into the bottom of 8×8 inch pan. In a large bowl, whisk the butter and sugar. Gradually add the cream, and finally add the pudding mixture. Mix for 5 minutes until you get creamy fluffy mixture. Spread the cream onto the bottom layer in the mold and leave briefly in the refrigerator. Melt the butter and chocolate over low heat. Pour over the cream and put the cake back in the refrigerator. Cut it into small r

Ingredients: 2 pears, firmer 9 ½ ounces chilled puff pastry Lemon juice 4 tablespoons soft cheese Brie 4 tablespoons Mascarpone cheese 2 tablespoons cranberries 3 ½ ounces blue cheese (Roquefort or Gorgonzola) 1/2 cup walnuts, coarsely chopped 1 egg Salt and pepper, to taste 2 tablespoons White wine 1 tablespoon oil 1 tablespoon honey Directions: Preheat the oven to 400F. Unroll the chilled puff pastry on a floured surface and cut into 4 equal rectangles. Cut out about ½ inch strips from each side of the rectangles, brush one end with beaten egg and place them on top on the sides of the rectangles to form a pool for the pears. Prick the base with a fork so it doesn’t rise too much, brush with beaten egg and bake for 10 minutes – to brown a little. Remove from oven and cool. Cut the pears in half and scoop out the seminal part, but deeper, so you can put more stuffing. Without peeling, make some incisions with a knife on the outside of each pear