mdivanisova/recipes_data_food.com huggingface dataset:
Easy-Freezy Sorbet
By Nancy Van Ess


Category: Frozen Desserts
Keywords: Dessert, Free Of..., Weeknight, Refrigerator, Easy
Prep time: 40M | Cook time: 4H | Total time: 4H40M
Servings: 6

Ingredients: fresh blueberries, fresh raspberries, water

Instructions:
Freeze berries by placing them in a single layer on a baking pan and place in  freezer.
When frozen, put berries in a freezer container or plastic freezer bag  and seal.
Keep containers or bags of berries in freezer up to 12 months.
In a  large bowl combine the frozen berries, water and frozen concentrate. Place half  of the mixture in food processor.
Cover and process until almost smooth.
Repeat  with remaining mixture.  Serve immediately.
(Or transfer mixture to a baking  dish.
Cover; freeze about 4 hours or until firm.) Use within 2 days.
Scoop  frozen mixture into cones, if desired.

Nutrition per serving: 49.4 calories, 0.4 g fat (0 g saturated), 0 mg cholesterol, 1.5 mg sodium, 12 g carbohydrate (3.9 g fiber, 6.7 g sugar), 0.9 g protein.
Egg Drop Soup
By Joy Boss


Category: Clear Soup
Keywords: Chinese, Asian, Very Low Carbs, < 30 Mins, Easy
Prep time: 20M | Cook time:  | Total time: 20M
Servings: 3
Yield: 3 cups

Ingredients: chicken broth, salt, white pepper, green onion, eggs

Instructions:
Heat chicken broth, salt, and white pepper to boiling in a 2-quart saucepan.
Stir green onions into eggs.
Pour egg mixture slowly into broth, stirring constantly with fork until egg forms shreds.
Makes about 3 cups deb

Nutrition per serving: 88.4 calories, 4.6 g fat (1.4 g saturated), 124 mg cholesterol, 1569.9 mg sodium, 1.6 g carbohydrate (0.1 g fiber, 0.9 g sugar), 9.2 g protein.
Rating: 5 stars from 25 reviews
Egg Rolls
By Tim  Tina Ireland


Category: Poultry
Keywords: Meat, Chinese, Asian, < 30 Mins
Prep time: 30M | Cook time:  | Total time: 30M
Servings: 8

Ingredients: chicken, carrot, cabbage, celery, bean sprouts, water chestnut, soy sauce, vinegar, ketchup, sugar, soy sauce, red wine, green pepper, onion

Instructions:
Boil chicken.
Debone set aside. Cut up celery, carrots, cabbage, water chestnut and add bean spouts.
Cook over med heat until all vegetables are  soft, then add chicken, soy sauce salt and pepper to taste. Put a small amount in egg roll wraps and roll up.
Do it with the rest of wraps and filling.
Fry the egg rolls in hot oil Sauce Mix together  all and cook for five min.
Add cut up green peppers and onion.

Nutrition per serving: 504.5 calories, 18.3 g fat (5.1 g saturated), 90.6 mg cholesterol, 1821.1 mg sodium, 53.9 g carbohydrate (4.6 g fiber, 20.9 g sugar), 30.4 g protein.
Rating: 3 stars from 5 reviews
Empanada
By Zaney1


Category: Savory Pies
Keywords: Lunch/Snacks, Spinach, Greens, Vegetable, Spanish, European, < 60 Mins, Oven
Prep time: 30M | Cook time: 25M | Total time: 55M
Servings: 2

Ingredients: butter, lean beef, frozen spinach, Lawry's Seasoned Pepper, sour cream, egg, parmesan cheese

Instructions:
In a medium skillet, melt butter and saute  Minced Onion flakes until butter is  absorbed.
Add ground  beef, cook until brown and  crumbly; drain fat.  Add  spinach, seasonings, sour cream, egg, and  cheese; blend well.
Remove  pastry  shell from foil pan and place flat on  baking sheet.  Spoon filling on  half of  the pastry, fold the other half over and  press edges together to form  a seal.
Pierce several holes in top.
Bake in a  350 degree oven for 25  minutes or  until golden brown.

Nutrition per serving: 695.5 calories, 45.3 g fat (16.4 g saturated), 182.3 mg cholesterol, 848.6 mg sodium, 44.6 g carbohydrate (5.9 g fiber, 3.5 g sugar), 30.4 g protein.
Empanadas de Horno
By Peeter Raudvere


Category: Spanish
Keywords: European, < 60 Mins, Oven
Prep time: 45M | Cook time:  | Total time: 45M
Yield: 20 empanadas

Ingredients: all-purpose flour, baking powder, salt, egg, milk, shortening, paprika, onions, chili powder, cumin, oregano, beef, hard-boiled eggs, black olives, raisins

Instructions:
TO prepare dough: sift flour with baking powder and salt. Add egg yolk, egg, milk and shortening.
Mix to make a stiff dough.
Divide into 20 pieces and roll each thinly into a circle. Stuffing or pino In frying pan, heat oil with paprika and saute onions until soft. Add chilli powder, oregano, cumin and salt. Add meat and mix with onions.
Cook until meat is no longer pink.
To prepare empanadas: Place a spoonful of stuffing on half of each dough circle. Add slices of egg, raisins and olives.
Fold dough over filling.
Wet the edge with milk, fold over again and seal.
Bake in a 200 degrees C oven until cooked and lightly browned.
Serve hot.

Nutrition per serving: 277.8 calories, 18.2 g fat (5.3 g saturated), 52.5 mg cholesterol, 120.5 mg sodium, 23.5 g carbohydrate (1.3 g fiber, 1.7 g sugar), 5.3 g protein.
End of Summer Ratatouille
By spatchcock

This is one of the recipes I adopted.  With proper instructions to follow, it's very tasty!  Thank goodness we can get a variety of fresh produce year round!

Category: Free Of...
Keywords: Summer, Weeknight, Oven, < 4 Hours
Prep time: 45M | Cook time: 32M | Total time: 1H17M
Servings: 8

Ingredients: olive oil, eggplant, zucchini, red bell pepper, yellow bell pepper, green bell pepper, tomatoes, Italian parsley, red onion, garlic, kosher salt, fresh ground black pepper, olive oil, fresh basil leaf, parmesan cheese

Instructions:
Mix together in a small bowl:  parsley, red onion, garlic, 1 Tbsp salt,  1 tsp black pepper,  2 Tbsp olive oil
In Medium skillet, heat oil and saute eggplant and red onion until soft, stirring often.
Transfer eggplant/onion and oil into decorative 9x13 or larger, baking dish.
Toss remaining vegetables, except the tomatoes, with the parsley garlic mixture and fold into the eggplant mixture.
Scatter tomatoes on top.
Cover with foil.
Bake at 350 degrees for 30 to 45 minutes, or until vegetables are bubbly.
While baking, prepare topping: Combine 1/2 cup chopped fresh basil leaves with your choice of cheese: 11 oz log montrachet or chevre cheese, crumbled or 1 cup grated Parmesan cheese
Remove foil and top with basil and cheese mixture, return to oven for a scant 5 minutes.
Serve at once.

Nutrition per serving: 157.1 calories, 10.7 g fat (1.5 g saturated), 0 mg cholesterol, 890 mg sodium, 15.2 g carbohydrate (5.4 g fiber, 6.7 g sugar), 3.4 g protein.
Rating: 4 stars from 3 reviews
Escalope of Salmon With Chanterelles
By Julie chazelet


Category: Free Of...
Keywords: < 60 Mins
Prep time: 40M | Cook time: 5M | Total time: 45M
Servings: 1

Ingredients: salmon, canned chanterelles, Noilly Prat, broad beans, peas, butter, shallots, lemon juice, sea salt

Instructions:
Add 25g of Butter to a small sauti pan.
Add Chanterelles and shallots, cover  with a lid and sweat for a few minutes.
Make a space for the salmon in the pan,  add wine and fish stock.
Poach for 4-5 minutes, take out fish and keep warm.
Reduce cooking liquid by two thirds, take out mushrooms.
Cut butter into small  cubes and whisk in to make sauce. Add lemon juice abd peas.
Return mushrooms,  add broad beans and peas, check seasoning.
Place salmon on plate with sauce to  the side I found this recipe on a site among others.

Nutrition per serving: 607.5 calories, 46.5 g fat (26.6 g saturated), 185.8 mg cholesterol, 10411 mg sodium, 12 g carbohydrate (2.7 g fiber, 1.9 g sugar), 36.1 g protein.
Ezekiel Bread
By Carole Reu


Category: Yeast Breads
Keywords: Breads, Lentil, Beans, Lactose Free, Low Cholesterol, Egg Free, Healthy, Kosher, Free Of..., Weeknight, For Large Groups, Oven, < 4 Hours
Prep time: 45M | Cook time: 1H10M | Total time: 1H55M
Servings: 48
Yield: 4 loaves

Ingredients: wheat flour, lentils, water, salt, olive oil, warm water, honey

Instructions:
Dissolve the yeast in warm water and let set for 10 minutes.
Mix the other dry  ingredients in separate bowl.
Blend lentils, oil, honey and small amount of water;  place in large mixing bowl with remaining water.
Stir in 2 cups of mixed flour.
Add yeast mixture.  Stir in remaining salt and flour.
Knead on floured surface, then place in oiled bowl.
Let rise until double in bulk.
Knead again; shape  and place in greased loaf pans.
Let rise.  Bake 375 for 1 hour.
- - - - - - - - - - - - - - - - - -  NOTES : A Health Food Store is a source for some of these ingredients.

Nutrition per serving: 151.4 calories, 2.9 g fat (0.4 g saturated), 0 mg cholesterol, 147.3 mg sodium, 27.4 g carbohydrate (4.3 g fiber, 0.9 g sugar), 5.9 g protein.
Rating: 4 stars from 6 reviews
Filet Mignon With Sweet-Potato Shoestrings
By Jill McQuown

I've been picturing this meal and craving it for days now... finally dug up the recipe copy.  And have all the ingredients!  This may be dinner tonight...  Filet Mignon with Mushrooms

Category: Meat
Keywords: Weeknight, < 4 Hours
Prep time: 1H10M | Cook time: 9M | Total time: 1H19M
Servings: 2

Ingredients: butter, fresh mushrooms, red wine, dried thyme, salt, black pepper

Instructions:
In medium iron skillet, melt half the butter in half the oil until hot.  Add mushrooms and saute quickly, about 5 minutes.
Remove with slotted spoon.
Add remaining butter and oil over high heat.  Pat filets dry.
Brown filets well, about 4 minutes per side for medium rare.  Cook to desired doneness.
Remove from skillet to a platter and keep warm.
Pour nearly all fat from skillet and add beef broth.
Boil over high heat, scraping the pan.
Cook until reduced to 2 Tbs.
Add wine, thyme, salt & pepper.
Add mushrooms and heat through.
Serve mushroom sauce on top of steak.
Fried Sweet Potato Shoestrings Run 2-3 large sweet potatoes through a food processor with the blade set to julienne.  Rinse well to remove the extra starch.
Pat dry with paper towels.
Fry the sweet potatoes in very hot vegetable oil just a few seconds until golden.
Drain on brown paper.
Sprinkle lightly with salt.

Nutrition per serving: 165.7 calories, 13.1 g fat (4.7 g saturated), 15.3 mg cholesterol, 534.1 mg sodium, 4.6 g carbohydrate (1.2 g fiber, 2.1 g sugar), 4.3 g protein.
Rating: 4 stars from 1 reviews
Country Brunch Skillet
By Nancy Van Ess


Category: Breakfast
Keywords: Brunch, < 60 Mins, Oven
Prep time: 40M | Cook time:  | Total time: 40M
Servings: 6

Ingredients: bacon, hash brown potatoes, green bell pepper, onion, salt, pepper, eggs, cheddar cheese

Instructions:
In a large skillet over med.
heat, cook bacon until crisp.
Remove bacon; crumble and set aside. Drain, leaving 2 tablespoons of drippings.
Add potatoes, green pepper, onion,  salt and pepper to drippings; cook and stir for 2 min.
Cover and cook, stirring  occasionally, until potatoes are browned and tender, about 15 min.
Make six  wells in the potato mixture; break one egg into each well.
Cover and cook on low heat for 8-10 min.
or until eggs are completely set. Sprinkle with cheese and  bacon.

Nutrition per serving: 568.8 calories, 31.1 g fat (7.7 g saturated), 201.3 mg cholesterol, 1118.3 mg sodium, 57.5 g carbohydrate (5.6 g fiber, 3.6 g sugar), 14.6 g protein.
Rating: 4 stars from 1 reviews
Country Style Zucchini Soup
By Dancer


Category: Vegetable
Keywords: Low Protein, Low Cholesterol, Healthy, Free Of..., < 60 Mins, Stove Top
Prep time: 45M | Cook time: 5M | Total time: 50M
Yield: 6

Ingredients: olive oil, garlic clove, potatoes, onion, celery, fresh parsley, oregano, tomatoes, zucchini, salt, parmesan cheese

Instructions:
Peel and cut potatoes into 1/2 inch cubes.
Cut celery into 1/2 inch pieces.
Core, blanch, peel and cut tomatoes into 1/2 inch chunks.
Cut marrow into 1/4 inch slices.
In a large saucepan, heat oil and brown garlic. Discard garlic. Add potatoes, stir to coat and cook for about 5 minutes.
Add onion, celery, parsley, and oregano, and cook until onions are softened.
Add stock, tomatoes, marrow, and salt and bring to a boil.
Reduce heat and simmer until zucchini is tender.
Pour soup into individual bowls and sprinkle freshly ground pepper and 1 teaspoon Parmesan cheese over each serving.
Serve hot. Makes 6 servings.

Nutrition per serving: 194.2 calories, 8.1 g fat (1.6 g saturated), 1.5 mg cholesterol, 1610.7 mg sodium, 25 g carbohydrate (4.1 g fiber, 4 g sugar), 7 g protein.
Rating: 4.5 stars from 4 reviews
Curried Spinach Sauce
By Jerrilin


Category: Vegetable
Keywords: Low Protein, Low Cholesterol, < 30 Mins
Prep time: 20M | Cook time: 7M | Total time: 27M
Yield: 1 batch

Ingredients: olive oil, onion, garlic, fresh ginger, cumin seed, cardamom, white pepper, black pepper, tomatoes, fresh spinach, water, cayenne, salt, fresh black pepper

Instructions:
In a large skillet, heat the olive oil over medium heat.  Add the onion, garlic and ginger and saute, stirring occasionally, for 5 minutes or until the onion softens.
Add the cumin, coriander, cardamom and pepper and saute for 2 minutes more.  Add the tomato, spinach and water and cook for 3 minutes.
Add cayenne, salt and pepper.
Remove from heat and serve.

Nutrition per serving: 345.4 calories, 17.7 g fat (2.4 g saturated), 0 mg cholesterol, 1441.7 mg sodium, 43.2 g carbohydrate (15.3 g fiber, 13.2 g sugar), 14.7 g protein.
Rating: 5 stars from 1 reviews
100% Whole Wheat Blueberry Muffins
By Carole Reu


Category: Quick Breads
Keywords: Breads, Breakfast, Lunch/Snacks, Berries, Fruit, Low Cholesterol, Weeknight, Oven, < 4 Hours
Prep time: 35M | Cook time: 35M | Total time: 1H10M
Yield: 12 muffins

Ingredients: whole wheat flour, baking soda, buttermilk, honey, blueberries

Instructions:
Preheat oven to 350.
Coat 12 muffin cups with cooking spray.
Sift together  the flour and baking soda.
In a separate bowl, whisk together the buttermilk,  egg whites, oil, and honey until creamy, then stir in the blueberries.
Pour the wet ingredients into the dry.
Fold together with a rubber spatula until the  batter is moist yet remains slightly lumpy.
Pour into muffin cups and bake 30  to 35 minutes.

Nutrition per serving: 184.5 calories, 6.8 g fat (1 g saturated), 1 mg cholesterol, 141.9 mg sodium, 29.1 g carbohydrate (2.5 g fiber, 14.2 g sugar), 4.2 g protein.
Rating: 4.5 stars from 85 reviews
Deep Dish Vegetable Pizza
By Dancer


Category: Vegetable
Keywords: Kid Friendly, Weeknight, Oven, < 4 Hours
Prep time: 1H20M | Cook time: 1H52M | Total time: 3H12M
Yield: 2 pizzas

Ingredients: granulated sugar, water, active dry yeast, flour, whole wheat flour, salt, onions, tomato sauce, tomatoes, garlic, onions, mushrooms, broccoli, mozzarella cheese

Instructions:
In large mixing bowl, dissolve sugar in warm water.
Sprinkle yeast over water  and let stand for 10 minutes or until foamy.
Meanwhile, combine flours and salt. Stir oil into foamy yeast mixture. Stir in about half the flour mixture. Add  more flour, mixing until dough can be gathered into a slightly sticky ball (you  may need a little more or less than 1 lb/450 g of flour). On lightly floured  surface, knead dough for about 5 minutes or until smooth and elastic, adding  more flour as necessary to prevent dough from sticking to work surface. Cut  dough in half, cover with greasproof paper and let rest for 10 minutes.
On  lightly floured surface, use a rolling pin to roll each piece of dough into a 12 inch/30 cm circle, about 1/4 inch/5 mm thick.
Transfer rounds to 2 lightly oiled pizza pans or baking sheets.
Carefully, using fingers, stretch dough into large  circles.
Let dough rise for about 15 minutes before adding toppings.
For a  thicker crust, let dough rise for 30 minutes.
Add toppings (see below recipe)  just before baking.
Makes 12 inch/30 cm pizza rounds.

Prepare pizza dough.
In small bowl, combine tomato sauce, garlic, oregano and  basil; stir to mix.
In heavy frying pan, heat oil over medium heat; add onions  and cook over medium to low heat, stirring until tender, 5 to 10 minutes.
Add  mushrooms and cook over medium heat, stirring or shaking pan until mushrooms are lightly browned and liquid has evaporated.
Sprinkle with salt and pepper to  taste and set aside. In large pot of boiling water, cook broccoli for 2 minutes  or until bright green; drain and cool under cold running water to prevent green; drain and cool under cold running water to prevent any further cooking.
Drain  again and set aside. Spread tomato with mushroom and onion mixture. Sprinkle  with grated cheese. Bake in 425 degree/Gas Mark 7 oven for 30 to 40 minutes or  until crust is browned and top is bubbly.

Nutrition per serving: 1910.7 calories, 72.7 g fat (33 g saturated), 179.5 mg cholesterol, 3290.4 mg sodium, 234.5 g carbohydrate (30.7 g fiber, 30.2 g sugar), 94 g protein.
Deviled Cauliflower
By Dancer


Category: Cauliflower
Keywords: Vegetable, Weeknight, Oven, < 4 Hours
Prep time: 1H10M | Cook time: 54M | Total time: 2H4M
Servings: 4

Ingredients: cauliflower floret, unsalted butter, all-purpose flour, skim milk, bay leaf, nutmeg, Dijon mustard, Worcestershire sauce

Instructions:
Place cauliflower in a steamer basket over boiling water.
Cover pan and steam 5-7 minutes or until just tender.
Drain.
Rinse under cold water.
Drain well and transfer to a 9x13 inch baking dish.
Combine 1-1/4 Tbs.
melted butter with flour in a heavy saucepan over medium low heat. Whisk about 3 minutes, or until bubbly.
Gradually whisk in milk.
Add bay leaf and nutmeg and whisk often until mixture simmers.
Cover partially and simmer 3-4 minutes, stirring often, until thickened.
Remove from heat. Stir in mustard, Worcestershire and salt and pepper to taste. Discard bay leaf.
Pour sauce over cauliflower and stir until well coated.
(Can be prepared 1 day ahead.  Cover and chill.)
Preheat oven to 3500F.
Sprinkle breadcrumbs over cauliflower.
Drizzle with remaining butter.
Bake 35-40 minutes, until cauliflower is heated through, sauce bubbles at edges and breadcrumbs are golden.

Nutrition per serving: 145 calories, 6.8 g fat (3.9 g saturated), 16.2 mg cholesterol, 170.3 mg sodium, 16.8 g carbohydrate (2.9 g fiber, 2.8 g sugar), 5.7 g protein.
Rating: 5 stars from 11 reviews
Dill Bread
By Morton Design Graph


Category: Yeast Breads
Keywords: Breads, Cheese, Healthy, Weeknight, Oven, < 4 Hours
Prep time: 35M | Cook time: 2H20M | Total time: 2H55M
Yield: 1 large loaf

Ingredients: flour, salt, water, baking soda, sugar, cottage cheese, fresh dill, egg, onion, butter

Instructions:
Preheat the oven to 350 degrees.
Proof the yeast in the lukewarm water with the sugar.
In a saucepan, warm the cottage cheese until lukewarm, and add to the yeast sponge. Then add the egg, lightly beaten, the grated onion, melted butter, salt, baking soda, dill seeds and fresh dill.
Stir until well blended, then add just enough flour to make a rather soft dough.
Put the dough into a large buttered bowl,  cover with a towel and place in a warm spot to rise for about 1  hour or until doubled in bulk.
Remove the dough to a lightly floured work surface and knead for a couple of minutes.
Then place in a large buttered (9" by 5') loaf pan.
Cover and let rise for about 30 minutes.
Then bake in the oven for about 50 minutes or until the bread has turned light brown and sounds hollow when tapped.
Cool wrapped in a towel.

Nutrition per serving: 1613 calories, 30.9 g fat (13.1 g saturated), 252.2 mg cholesterol, 3593.6 mg sodium, 264.2 g carbohydrate (13.9 g fiber, 12.5 g sugar), 67.5 g protein.
Rating: 5 stars from 4 reviews
Dill Buttermilk Bread
By Jacques Lorrain


Category: Quick Breads
Keywords: Breads, Low Cholesterol, Healthy, High In..., Weeknight, Oven, < 4 Hours, Easy
Prep time: 40M | Cook time: 50M | Total time: 1H30M
Yield: 1 Loaf

Ingredients: all-purpose flour, baking powder, baking powder, sugar, fresh dill, dried dill, baking soda, salt, pepper, buttermilk

Instructions:
Preheat oven to 350 F.
Combine flour, baking powder, sugar, dill, baking soda, salt and pepper in a bowl.
Add buttermilk a little at a time until a soft dough  forms.
Turn into a greased 9 inch by 5 inch (2 litre) loaf pan.
Bake for 50  minutes or until loaf is golden brown.
Serve warm; reheat when needed.
The Globe and Mail -----

Nutrition per serving: 1676.6 calories, 7.1 g fat (2.6 g saturated), 14.7 mg cholesterol, 4902.4 mg sodium, 348 g carbohydrate (10.8 g fiber, 56.4 g sugar), 51.5 g protein.
Rating: 5 stars from 11 reviews
Double Cabbage Salad
By Dancer


Category: Vegetable
Keywords: Free Of..., < 60 Mins
Prep time: 35M | Cook time:  | Total time: 35M

Ingredients: raw red cabbage, raw green cabbage, raw spinach leaves, raw carrot, poppy seeds, celery seed, prepared mustard, pepper

Instructions:
Trim all leaves well from vegetables and remove coarse veins and stems before shredding.
Toss all vegetables in a very large salad bowl.
Mix dressing with seeds, mustard, and pepper very well and pour over vegetables.
Serve as a side dish.

Nutrition per serving: 24.1 calories, 0.8 g fat (0.1 g saturated), 0 mg cholesterol, 46 mg sodium, 4 g carbohydrate (1.5 g fiber, 1.8 g sugar), 1 g protein.
Rating: 5 stars from 1 reviews
Baba Ganouj ( Baba Ghanoush )
By Linda Sundbye


Category: Vegetable
Keywords: Southwest Asia (middle East), Asian, Lactose Free, Low Protein, Vegan, Low Cholesterol, Egg Free, Healthy, Free Of..., Weeknight, Oven, < 4 Hours
Prep time: 35M | Cook time: 45M | Total time: 1H20M
Yield: 1 batch

Ingredients: eggplants, lemon juice, tahini, garlic cloves, salt, parsley, black pepper, scallion, olive oil

Instructions:
Preheat oven to 400°F.
Pierce the eggplants several times with fork.
Place on  lightly oiled baking sheet and bake 40--45 minutes until completely soft. Cool.
Scoop out the insides and puree in food processor.
Add all remaining ingredients except olive oil and scallions.
Cool.
Top with olive oil and scallions before  serving.
Serve with pita bread, Greek olives and tomatoes.

Nutrition per serving: 1006.9 calories, 67.7 g fat (9.5 g saturated), 0 mg cholesterol, 1262 mg sodium, 96.7 g carbohydrate (46.6 g fiber, 28.6 g sugar), 27.3 g protein.
Rating: 5 stars from 9 reviews
Dutch Moorkoppen
By Lard en Tineke

Moorkoppen are typical Dutch. They are very good with coffee.  makes about 8 Pastry (= choux pastry)

Category: Dessert
Keywords: Dutch, European, Weeknight, Oven, < 4 Hours
Prep time: 1H25M | Cook time: 1H15M | Total time: 2H40M
Servings: 8

Ingredients: water, salt, butter, flour, eggs, heavy cream, sugar, icing sugar, water

Instructions:
Filling: 500 ml double cream (or heavy cream), whipped with 60 gr sugar and 15 g vanilla sugar Icing: 100 gr icing sugar 10 gr cacao (or cocoa) 1.5 tablespoon warm water About 8 pieces of fruit (e.g.
pineapple chunks, strawberries) Sift the flour and the salt. Bring the water to the boil, together with the  butter.
(it really has to boil!). Add the flour and salt and mix.
Remove from  heat. Beat well with a wooden spoon until there are no lumps left. Now add one  of the eggs, stir with a wooden spoon, then beat very thoroughly until it has  been absorbed.
Add the second egg, stir, beat again very thoroughly until it has been absorbed.
Beat the remaining egg in a little bowl, and add this spoon by  spoon until the pastry mixture has a velvety consistency that keeps its shape  when pulled into points with the spoon.
Then beat the pastry mixture till it is  fluffy and shining.
Make with 2 spoons dipped in water, about 8 ball shaped  heaps on a well-greased baking tin.
Bake in the middle of a preheated oven  (200-225 degree.C) in 30-40 minutes golden and puffy.
Do not open the oven door  the first 20 minutes! Leave them for about 5 minutes in the oven with the door  opened, and then remove the choux puffs from the tin.
Put them on a wire rack to cool down.
Make the icing just before filling the choux puffs.
Make a cut in  the puffs sides and pipe in the cream.
Keep some of the cream to decorate the  top.
Mix the icing sugar and the cacao, and add drip by drip the water.
Stir  with a metal spoon, until thick and slightly fluid.
Stir this till it shines and stick to the back of the spoon.
Dip the tops of the filled choux puffs with a  twisting move in the icing, so that the top is covered.
Put the moorkoppen on a  wire rack with a plate under it. Leave them for about. 30 minutes until the  icing is hard.
Pipe a puff of the remaining cream on it, and decorate this with  a piece of fruit.

Nutrition per serving: 432.2 calories, 33 g fat (20.1 g saturated), 177.1 mg cholesterol, 138 mg sodium, 30.5 g carbohydrate (0.3 g fiber, 19.9 g sugar), 4.9 g protein.
Rating: 4 stars from 2 reviews