Christmas recipes

LEMON AND GINGER BISCUITS

INGREDIENTS

• 250 g of “O” organic flour
• 45 g of sunflower seeds oil
• 60 g of whole brown sugar
• 1 teaspoon of baking soda
• 1 teaspoon of cinnamon
• 1 teaspoon of minced ginger
• approximately half a glass of soya milk
• 1 pinch of salt
• cane icing sugar for decoration (it’s sufficient to grind cane sugar)
• lemon peel to taste

PREPARATION

Sieve the flour and add the baking soda, the salt, the sugar, the cinnamon and the ginger. Add the oil and the milk, a little bit at a time. Knead until obtaining a smooth and compact mixture. If necessary, add more milk or flour. Once you have a smooth and even dough, wrap it in transparent cooking film and let it rest for half an hour.

After this time has passed, roll out the dough with a rolling pin to around half a centimetre thick, sprinkling with flour to stop the dough from sticking. Make biscuit shapes using the special Christmas cutters. Lay them on a lined baking tray and cook for 20 minutes, until they have a nice golden colour. The kitchen will be infused with the delicious fragrance of ginger and cinnamon!

You can then have fun decorating them with icing as you wish.

fonte: www.greenme.it

MATCHA CUPCAKES

INGREDIENTS

• 110 g of soft butter
• 140 g of sugar
• 125 ml of milk
• 340 g of flour
• 1 egg
• 1 egg yolk
• 1 ½ teaspoons of yeast
• a pinch of salt
• 2 tablespoons of matcha

INGREDIENTS
For frosting and decoration

• 150 g of cream cheese
• 60 g of sugar
• 1 teaspoon of matcha
• pinch of salt

PREPARATION

Beat the butter until it is foamy, add the sugar and mix in well. Add the egg, mix, and then add the egg yolk and milk little by little. Sieve the flour, yeast, salt and matcha. Add all the liquid ingredients and mix energetically. Distribute the mixture into 10 paper cake cases and bake in a hot oven at 175 degrees for 20-22 minutes. Cool the cakes on a grill pan. Prepare the frosting mixing together all the ingredients except for the violets. Distribute with a teaspoon on top of the cupcakes.

fonte: www.ilpranzodibabette.it

CHRISTMAS RECIPE – GINSENG TIRAMISU

INGREDIENTS

• 300 g of sponge fingers
• 6 cups of Ginseng coffee (or prepare two cups with 30 grams of mix in each and 250 ml of hot water)
• cocoa powder to taste
• 500 g of mascarpone
• 150 g of sugar
• 6 egg yolks

PREPARATION

Beat the yolks with the sugar until they become clear and foamy. Add a cup of ginseng coffee and mix. After making the other ginseng coffees, pour them into a large bowl and soak the sponge fingers in the coffee on both sides (do this quickly so that they don’t become too “soaked”). Arrange the sponge cakes in rectangular baking dish and cover them with cream. Make layers until running out of the ingredients

CHRISTMAS RECIPES – GOLDEN MILK CHEESECAKE

INGREDIENTS

• 350 g of chocolate biscuits
• 50 g of butter
• 200 ml of vegetable cream
• 2 cups of golden milk (if you don’t want to use this use instead two 30 g packets of Foodness mix)
• cocoa powder to taste
• turmeric to taste
• 3 sheets of gelatine/isinglass

PREPARATION

Soak the gelatine in cold water. In the meantime prepare the golden milk, mix in the gelatine and let it cool. Crumble the biscuits, add in the melted butter and arrange them in a round pan (or if you prefer, prepare mono-portion cups) covered with greaseproof paper. Whip the cream, add the golden milk and mix delicately (don’t worry if a bit of cream becomes runny!). Pour the mix over the biscuits and cool for 15 minutes in a freezer and then put the cheesecake in the fridge. Wait a couple of hours to make sure that it’s solid, and then sprinkle with unsweetened cocoa and turmeric to taste.