Crepes with spinach and mushrooms

CREPES WITH SPINACH AND MUSHROOMS

Batter

Ingredients for 12 crepes

1 cup water

1 cup cold milk

4 large eggs

1/2 teaspoon salt

300 g. flour

60 g. melted butter

Instructions

Pour all liquids in the mixer bowl. Beat them on medium speed for two minutes.

Add the flour into the bowl. Stir with a spoon, to mix with the other ingredients. 
Beat all the ingredients on high speed for five minutes.
Put the bowl in the refrigerator for two hours.

The flour needs two hours to swell. This is necessary for the crepes to become light. 
While waiting for the batter to rise, prepare the sauce and vegetable filling.

Cooking the crepe

Use nonstick pan 16 cm in diameter.
Put 2-3 drops of oil in the pan and place it over low heat. When the oil is warm, put a ladle of batter, in the pan.
When the crepe is cooked on one side, unsticks easily from the pan.

Use a spatula to turn it upside down and cook it on the other side.

When crepes are properly cooked they have a light brown color. 
Frizz all crepes and place one on top of another.

Filling

Ingredients for the sauce

70 g. margarine or butter

60 g. flour

630 g. warm milk

Salt to taste

70 g. whipping cream 35% fat

1 cup grated cheese

Ingredients for the filling

1.5 cup sauteed spinach

200 g. Philadelphia cream Cheese

1 egg

1 cup chopped and sauteed mushrooms

Instructions
Sauce

Put the milk in a small pot.

Place the pot over medium heat to boil the milk.

Once it starts to boil, remove the pan from the heat.

Put the butter in a medium saucepan.

Place it over medium heat.

Mix the butter to melt.

Stir in the flour and Cooke it until its color become beige.

Remove the pot from the heat and pour in the hot milk. Add salt and pepper.

Mix with hand blender, to dissolve the flour into the milk.

Return the saucepan over low heat and when it stats boiling, pour in the cheese and cream.

Stir briefly and remove the pan from the heat.

Filling

Instructions

Divide the sauce into two parts.

Put half of the sauce into the filling.

Mix it with spinach, egg, Philadelphia cream cheese and mushrooms.

Put aside the other half of the sauce to use it later.

How to make a crepe

Get a crepe and put filling only in the half of it.

Fold the crepe so that it covers the filling and continue wrapping to make a cylinder.

Place the crepes in shallow baking pan, one next to the other.

Continue with the crepes in the same way until you run out of stuffing.

Spread with a spatula the remaining sauce over the crepes.

Take care that the sauce spreads evenly everywhere.

Put a little grated cheese over the sauce.

Put the baking pan with the crepes in the oven on the middle rack and bake for 20 minutes at 175 degrees Celsius.

When they are ready, they take a light brown color.                        

This dish is light and has a wonderful flavor.

It is suitable for banquets.

  

Orange cake

ORANGE CAKE

Ingredients:

180 g. corn oil or sunflower oil
4 large eggs
60 g. sugar

350 g. yoghurt

300 g. flour

3 teaspoons of baking powder

Zest of 1 orange and 1 lemon

100 grams dark chocolate 52% cocoa

200 g. orange marmalade

1 cup ground almonds or walnuts

 Glaze

3 tablespoons whipping cream 35% fat,

2 tablespoons brandy

1 shot of orange juice,

180 grams white chocolate

Instructions

Smear with butter a round cake pan 26 cm in diameter and sprinkle it with flour.

Turn it upside down and pat it to drop the excess flour.

Put in the bowl of the mixer the eggs and the sugar and beat them until fluffy.

Add little by little the corn oil while beating.

Beat these ingredients for 8 minutes at a moderate speed.

Stop the mixer and add the yoghurt with a spoon little by little..

Stir gently with a whisk until yoghurt mixes with the remaining ingredients.

Mix the flour with the baking powder.

Add the flour into the bowl and mix with a whisk.

Add the orange marmalade and stir.

Break the dark chocolate into small pieces and add them into the previous mixture.

Add the zest of orange and lemon.

Last add almonds or walnuts.
Stir with whisk, until the mixture is homogenous.

Put the batter in the cake pan.

Place the pan on the bottom rack of the oven and bake at 160 degrees Celsius for 60 minutes.

Drive a knife in the cake and pull it off. If it comes out clean, the cake is baked

This cake does not rise too much and when it cools deflates more

This cake is not very fluffy, but it is very tasty.

Let the cake aside to cool.

Glaze

In saucepan put the cream, the brandy and the orange juice.
Place the saucepan over low heat and wait to warm up.

Break the white chocolate into small pieces and put it into the saucepan.

Stir constantly until chocolate melts.

If the liquid is not enough to make the glaze velvet, add a little more cream.

Remome the saucepan from heat.

Let the claze to cool a litle bit. 

Put the cake on a serving platter.

Pour the glaze over the cake.

IMAM BAILDI

IMAM BAILDI

Ingredients

2 pounds large aubergines

4 large onions

10 cloves of garlic

1 cup olive oil

5 large ripe tomatoes for the sauce

1/5 of a small red chili pepper

Instructions

Aubergines

Cut the eggplant into slices about half a cm thick.

Cut every large eggplant into six slices.

Corn lightly the slices from both sides.

Smear with oil three shallow oven trays.

Put in a cup olive oil.

Dip a brush in the oil and smear with it each slice of eggplant on both sides.

Place the slices in the trays side by side.

Put the three trays simultaneously in the oven.

Put the oven on the operation of air at 175 degrees Celsius.

Cook the aubergines for 15-20 minutes.

The slices of aubergines located on the upper tray baked first.

The eggplants are ready when their color becomes light brown.

Then baked the slices of aubergines located in the middle tray and last the ones in bottom tray.

Take the trays out of the oven and let them to cool.

Take away the eggplant from the trays and place them side by side in a deep pan with dimensions 31CH41CH6 centimeters.

SAUCE

Peel the garlic and onions.

Leave the garlic cloves whole.

Cut the onions into pieces that look alike an orange clove. 

Put the remaining olive oil in a large deep skillet.

Place it over medium heat.

Stir in garlic and onions and sauté.

Stir frequently. Cook until everything softens.

Wash the tomatoes and cut them into chunks.

Cut each tomato into 8 or 9 chunks.

Once the onions are soft put the tomatoes in the pan.

Put in the sauce the small piece of hot pepper.

Add salt to taste.

Let the sauce boil for 15 minutes.

Pour sauce over the eggplants.

Spread it evenly with a spoon everywhere.

Put the pan on the middle rack of the oven and bake at 175 degrees Celsius for 45 minutes.