Category: Cooking

Welcome to Home Cooking Adventure !!!

we are here to share with you some great and easy to follow recipes, excellent flavors, decadent sweets and savory dishes. We want to introduce new creative ways to cook and show how you can have a blast in the kitchen. Hope you will enjoy our recipes, subscribe for the latest, try them at home and leave us a comment how they came out for you!

How to make desserts that make the world go crazy – Recipe
The cake in 5 minutes makes the whole world go crazy!! The fastest scrolling formula. Desserts. I have been following this recipe for a long time. A delicious cake that anyone can make. Delicious biscuits with soft cream.

Composition and roll standard:
0:00′ (5 pcs).
0:27 sugar (100g).
0:58 milk (50g).
1:15 flour (100g).
cocoa 1:20 (20 g).
2:38 Bake at 180°C (no convection, top and bottom) for 10-12 minutes.
3:19 Prepare the ice cream:
Ricotta (250 g) or soft cheese.
3:25 Sugar (50g).
3:38 Cream 33% (100g).
5:33 30 minutes in the fridge.
5:52 Decorate the way you like. I trouble powdered sugar.
6:27 Have fun and SUBSCRIBE to the channel.
6:35 Put LIKE and BELL.
December 26, 2022
Simple Recipes with Gordon’s Quick
Simple Recipes with Gordon’s Quick, Cooking has never been so easy, simple but delicious.
You can watch the video below to perform
souce: Gordon Ramsay
December 25, 2022
How to make Boston Cream Pie
Boston cream cake – a classic combination that everyone enjoys. a double layered yellow cake with a thick layer of pastry cream and a chocolate coating.

Home Cooking Adventure
Ingredients
Makes about 8 servings
Sponge Cake
1 1/2 cups (190g) all purpose flour
1/4 ts p (2g) salt
1 1/2 tsp (6g) baking powder
1/2 cup (113g) unsalted butter, room temperature
3/4 cup (150g) sugar
2 large eggs
1 tsp (5g) vanilla extract
1/2 cup (120ml) milk
Pastry Cream
1 1/2 cup (360 ml) milk
1/4 tsp (2g) salt
2 large egg yolks
1/4 cup (50g) sugar
3 tbsp (24g) cornstarch
1 tbsp (8g) flour
1 tsp (5g) vanilla extract
1 tbsp (15g) unsalted butter
Chocolate Ganache
3.5 oz (100g) semi-sweet chocolate, chopped
1/4 cup (60g) cream

1. Prepare the pastry cream. Whisk the egg yolks with sugar and salt until slightly pale.
2. Incorporate the cornstarch and flour with ¼ cup (60ml)milk . Pour the rest of 1 ¼ cup (300ml) milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring and thickens. Keep enough over heat to cook all the cornstarch. Add vanilla extract.
3. Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Let it cool at room temperature and then refrigerate until ready to use.
4. Prepare the sponge cake. Preheat oven to 350F (180C). Grease with butter and line with parchment paper a 8 inch (20cm) round cake pan.
5. In a medium bowl whisk flour, baking powder and salt. Set aside until ready to use.
6. In a large mixing bowl add butter and sugar and mix to combine. Incorporate eggs one at a time and add vanilla extract.
7. Gradually add flour mixture while alternating with milk.
8. Pour the batter evenly into the prepared pan.
9. Bake for about 35-40 minutes until a toothpick inserted into the center comes out clean.
10. Let pan cool on a cooling rack for 10 minutes.
11. Remove the cake from the pan and let it cool completely.
12. Assemble the cake. Divide cake in two and place one layer onto a serving plate. Spread evenly with pastry cream leaving about 1/2 inch (1cm) border.
13. Place the other layer of cake on top.
14. Prepare the chocolate ganache. Place cream into a saucepan and bring to a simmer. Remove from heat and add chopped chocolate. Let sit for 1 minute then stir until smooth.
15. Using an offset spatula spread the ganache over the top and edges of the cake.
16. Let it set for 15 minutes then serve.
17. Store any leftovers in the refrigerator.
July 22, 2021
How to make Butter Cookies (Pastisetas)
Butter Cookies – soft on the inside, a little crunchy on the outside, buttery and rich. Perfect for morning tea or coffee or simply as a snack.

Home Cooking Adventure
Ingredients
Makes about 60 cookies
9 oz (250g) butter, room temperature
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract
2 cups (250g) flour
1. Preheat oven to 350F (180C). Line 2 baking sheets with parchment paper.
2. Place butter in a bowl and use a hand mixer to mix until creamy. Add powdered sugar and vanilla extract and continue mixing for another 12 minutes until the mixture becomes white and creamy.
3. Using a spatula incorporate flour into the butter mixture until completely combined.
4. Transfer the batter into a piping bag fitted with a 1M (½ inch-1 cm) star tip.
5. Form cookies on the prepared baking sheets.
6. Bake for 10-12 minutes or until the base begins to brown.
7. Let the cookies cool completely on a cooling rack before serving.

July 22, 2021
How to make Almond Chocolate Pear Cake
If you like pears and chocolate and think they go well together, you should try this Chocolate Almond Pear Cake. It is very flavorful due to pears and almonds, and also has a rich, moist and chocolatey taste that makes it simply irresistible.

Home Cooking Adventure
Ingredients
Makes about 10 servings
4 eggs, separated
7 oz (200g) semisweet chocolate (55-70%)
2/3 cup (150g) butter
1 tbsp (8g) unsweetened cocoa powder
1 cup (100g) ground almonds
1/4 tsp (2g) salt
1 tsp (5ml) almond extract
1/2 cup (100g) sugar
3 or 4 ripe pears, peeled, halved and cored
1. Grease and line a 10-inch (25cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).
2. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add yolks one at a time and stir well.Stir in cocoa powder, ground almonds, salt and almond extract.
3. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until soft peaks form. Gently fold the whipped whites into chocolate mixture.
4. Pour batter into prepared pan.
5. Cut pear halves in thin slices leaving one edge uncut.
6. Place the sliced pear halves on top of the batter and bake for 40-45 minutes.
7. Let it cool completely and refrigerate to set for at least 2 hours.
July 22, 2021
How to make Broccoli Cheese Balls
Broccoli and Cheese Balls are healthy – easy to prepare, can be served with dipping sauces, or served in tortilla packs, as an accompaniment or as a great on-the-go snack.

Home Cooking Adventure
Ingredients
1/2 cup (50g) Cheddar cheese
1/2 cup (50g) Parmesan cheese
1 head (300g) broccoli florets
2 green onions, chopped
2 cloves garlic, minced
1/2 cup (60g) ground rolled oats
1/4 cup (30g) breadcrumbs
2-3 eggs
Salt and freshly ground black pepper
vegetable oil

1. Preheat oven to 400F (200C). Line a baking sheet with parchment paper.
2. Grate cheeses using the small holes of the grater.
3. Cut broccoli florets in very small pieces and transfer to a large bowl. Add cheese, onion, garlic, oats, breadcrumbs, salt and pepper into the bowl. Add 2 eggs and mix to combine. If still too dry add another egg.
4. Use an ice cream scoop to take equal portions of broccoli and cheese mixture and form into balls. Place the balls on the prepared baking sheet and sprinkle with a bit of vegetable oil over the top.
5. Bake for 25 -30 minutes until slightly golden.
6. Serve with your favorite dipping sauce or as a side dish.
July 20, 2021
How to make Apple French Toast Roll-Ups
Apple French Toast Roll-Ups – slices of bread, topped with delicious cream cheese and apple cinnamon mix, rolled up and dipped in egg and milk mixture, then cooked until golden. Once cooked, they are rolled in a cinnamon sugar mix for more flavor and texture.

Home Cooking Adventure
Ingredients
Makes 10-12 roll-ups
2 medium apples, peeled, cored and cut in small pieces
1/2 tsp (1.5g) cinnamon
2 tsp (10ml) lemon juice
2 eggs
3 tbsp (45ml) milk
10-12 toast bread slices
4 oz (120g) cream cheese, room temperature
1/3 cup (67g) sugar
1 tsp (3g) ground cinnamon
2 tbsp (28g) butter, for cooking

1. Place apple pieces, cinnamon and lemon juice in a small saucepan. Cook over low-heat for about 3 minutes, until apples start to soften. Transfer apples into a bowl and set aside to cool until ready to use.
2. In a bowl combine sugar with cinnamon and set aside. In another bowl beat eggs with milk and set aside.
3.Remove crust from each slice of bread and flatten using a rolling pin.
4. Spread cream cheese evenly on each slice of bread.
5. Add about 1-2 tsp of apples and roll up each slice.
6. Heat a non-stick pan over medium heat and melt about 1 tbsp of butter.
7.Dip each roll in egg mixture and cook on each side until golden brown. Cook 3-4 roll at a time. Clean the pan slightly with a paper towel and repeat until all rolls are cooked.
8. Roll into the sugar cinnamon mixture.
9. Serve warm and dip in maple syrup if desired.

July 15, 2021
How to make Healthy No-Bake Chocolate Peanut Butter Oat Bars
Healthy Chocolate Peanut Butter Oat Bar – healthy ingredients, no cholesterol, no refined sugar, but still chocolatey, rich, a little greasy with great texture.

Home Cooking Adventure
Ingredients
Makes about 16-20 bars
1 1/2 cups (180g) rolled oats
1/3 cup (60g) raisins
3/4 cup (75g) unsalted almonds
1/4 cup (20g) unsweetened shredded coconut
1/4 tsp (2g) salt
1/2 cup (120g) creamy peanut butter
1/4 cup (80g) maple syrup, agave nectar, or honey
2 tbsp (30g) coconut oil
1 tsp (5g) vanilla extract
Chocolate Glaze
1/4 cup (30g) cocoa powder
1/4 cup (80g) honey or maple syrup
2 tbsp (30g) coconut oil, melted
1/2 tsp (2.5g) vanilla extract

1. Slightly grease a 8×8 inch (20x20cm) square pan and line with parchment paper, in such a way that some edges are longer to make it easy to lift it up once it’s set.
2. Place the oats, almonds, raisins, and salt into the bowl of a food processor. Process until completely combined.
3. Add peanut butter, honey (maple syrup) and coconut oil in a small saucepan and melt over low heat. Remove from heat and add vanilla extract.
4. Add the mixture over the oats mixture and process until completely combined and the mixture holds together.
5. Spread the mixture into the prepared baking pan and press with the back of a wet spoon to create a smooth surface.
6. Prepare the chocolate glaze. In a small bowl combine the cocoa with honey (maple syrup), coconut oil and vanilla extract.
7. Spread evenly over the mixture in the pan.
8. Refrigerate for 2 hours to set. Keep leftovers refrigerated.

July 14, 2021
How to make No-Knead Cheese Bread
This no-knead cheese bread is a great bread recipe. A bread with a perfect crust, with an elastic and chewy texture, wrapped with aromas of cheese and a touch of garlic, perfect for the cold season.

Home Cooking Adventure
Ingredients
4 cups (500g) all purpose flour/bread flour
1 tsp (5g) salt
1/2 tsp (2g) garlic powder
1 cup (100g) cheddar cheese, grated
1 1/2 cups (360 ml) water
3g fresh yeast (or 1/4 tsp active dry yeast)
flour for dusting
corn flour for dusting
Extra cheese for the top, optional

1. In a large bowl mix flour with salt, garlic powder and grated cheese.
2. Dissolve the fresh yeast in 1/4 cup (60ml) water and add to the flour mixture. Add the rest of 1 1/4 cup (300ml) water and mix just until combined.
3. Cover the bowl with plastic wrap. Let it rest for 16-18 hours at room temperature.
4. On a floured surface shape the dough into a ball using a dough scraper as the dough is really sticky to the touch. Sprinkle flour and cornmeal over a clean towel, add the dough and cover. Let the dough rise for another 2 hours.
5. Turn the oven to 470F (240C) and add a 9 inch (23cm) round cast iron pot inside without the lid. Leave it in the oven for about 30 minutes.
6. Remove the cast iron pot from the oven, turn the dough into the pan, add some grated cheese on top if desired and put the lid on. Bake for 25-30 minutes at 470F (240C) with the lid on to create steam.
7. Remove the lid and bake for another 20 minutes at 440F (230C) to let the bread get some crispy golden brown crust.
8. Let it cool completely before cutting the bread.

July 14, 2021
Homemade Twix Bars
If you’re a chocolate lover You won’t be able to resist these Homemade Twix bars, they’re rich, and chocolatey, with a thick buttery crust topped with chewy caramel and a thick chocolate topping. Simply amazing and quite addictive.
Ingredients
Makes about 18 bars
Crust
1/2 cup (113g) butter, room temperature
2 tbsp (30g) sugar
1 1/4 cup (160g) all-purpose flour
Pinch of salt
Caramel
1 can (14oz -397g) sweetened condensed milk
3 tbsp (45g) butter
1/4 cup (50g) brown sugar
1/2 tsp (3g) salt
1 tsp (5g) vanilla extract
Chocolate Topping
7 oz (200g) dark or milk chocolate
2 tbsp (28g) butter

1. Preheat oven to 350F (180C).
2. Slightly grease a 8×8 inch (20x20cm) square pan and line with parchment paper, in such a way that some edges overhang to make it easy to lift it up once it’s set.
3. Prepare the crust. In a large bowl cream together the butter, sugar and salt until light and fluffy.
4. Sift the flour and incorporate into the butter mixture until crumbly and mixture holds together when squeezed.
5. Press into the bottom of the pan using the back of a spoon and bake for 20 minutes. Remove from the oven and allow to cool slightly.
6. Make the caramel. Place all the ingredients into a saucepan and place over low-medium heat, stirring continuously. Bring to a boil and continue cooking for 5 minutes more stirring continuously. . Pour over the crust and bake for 12 -15 minutes at 350F (180C).Let it cool slightly.
7. Melt the chocolate with butter over bain-marie. Spread melted chocolate on top of the caramel.
8. Refrigerate for about 30 minutes or until chocolate is set.
July 14, 2021
How to make Chocolate Meringue Roses
Chocolate Meringue Roses – delicious and elegant desserts that can be made in advance for any occasion and everyone will be impressed and delighted. The meringue is dipped in dark chocolate for a very good balance of sweetness. With a crunchy texture, these meringues completely melt in your mouth.

Home Cooking Adventure
Ingredients
Makes 23-25 meringues
2 egg whites (70g), room temperature
pinch of salt
1/2 cup (100g) sugar
1/2 tsp (3g) vanilla extract
Red food coloring
4 oz (120g) dark chocolate

1. Preheat oven to 200F (95C).
2. Whip egg whites with salt until foamy. Gradually add sugar and whip until firm peaks form. Add vanilla extract and red food coloring and mix to combine.
3. Fit a piping bag with 1M (½ inch- 1cm) large star tip. Make 4 lines of red food coloring on the inside of the piping bag.
4. Transfer the meringue into the piping bag.
5. On a baking sheet lined with parchment paper make 2 inch (5cm) roses starting from the center and making circles around.
6. Bake for 90 minutes. Turn off the oven and leave the meringues in the oven until the oven is completely cooled, about 2-3 hours more or even overnight.
7. Melt chocolate over bain-marie.
8. Dip bottoms in chocolate and place on parchment paper to set.
9. Store in an airtight container at room temperature.

July 14, 2021
How to make Cheese Potato Pancakes
Cheese Potato Pancakes – a cake with a crispy outside while soft and delicious inside, can be served as an accompaniment or simply as a snack

Home Cooking Adventure
Ingredients
Makes about 15 pancakes
2 pounds (900g) potatoes, peeled and grated
1/2 cup (50g) Cheddar cheese
1/2 cup (50g) Parmesan cheese
3 green onions, chopped
1/2 tsp (2g) garlic powder
1/4 cup (30g) all-purpose flour
2 eggs, beaten
1 tsp (5g) salt
Freshly ground black pepper
1/4 cup (50g) oil, for frying
Dipping sauce
1/2 cup (120g) sour cream
1 tbsp (20g) chili garlic sauce

1. Use the large holes of the grater to grate cheese and potatoes.
2. Transfer the potatoes into a kitchen towel and squeeze as much liquid as you possible can.
3. Place the potatoes into a large bowl. Add cheeses, onion, garlic powder, flour, salt, pepper and eggs. Stir to combine.
4. Heat oil over medium high heat. Use an ice cream scoop to take equal amounts of potato mixture and add to the pan. Use the back of a spoon to flatten the patties. Cook about 3 or 4 patties at a time.
5. Cook until browned about 4 minutes per side.
6. Repeat with remaining potato mixture.
7. Transfer the pancakes to a plate lined with paper towel to remove excess oil.
8. Prepare the dipping sauce by mixing sour cream with chili garlic sauce.
9. Serve the potato pancakes while still warm.

July 14, 2021
How to make Chocolate Zucchini Bread
Chocolate Zucchini Bread – A wonderful, moist, rich, chocolatey taste and the chocolate insides are melted and created a wonderful texture.

Home Cooking Adventure
Ingredients
Makes one loaf
2 cups (300g) zucchini, peeled, grated
1 1/4 cup (160g) all-purpose flour
1/2 cup (60g) unsweetened cocoa powder
1 tsp (6g) baking soda
1/2 tsp (2g) salt
1/2 tsp (1g) instant coffee
1 tsp (5g) vanilla extract
1/2 cup (100g) sugar
1/4 cup (60ml) oil
1/4 cup (60g) yogurt
2 eggs
3.5 oz (100g) dark chocolate (55%-70%), chopped
Topping
1.5 oz (40g) dark chocolate (55%-70%), chopped

1. Preheat oven to 350F (180C). Grease and line a 9×5 inch (23x13cm) loaf pan with parchment paper.
2. Place the grated zucchini in sieve to remove excess moisture until you prepare the rest of ingredients.
3. In a bowl whisk together flour, cocoa, baking soda, instant coffee and salt. Set aside until ready to use.
4. In another bowl whisk eggs with sugar until well combined. Stir in vanilla extract, yogurt, and oil. Add flour mixture and stir until well combined. Add grated zucchini and chocolate.
5. Pour the batter into the prepared pan and top with the rest of chocolate.
6. Bake for about 45-60 minutes or until a toothpick inserted into the center comes out clean.
7. Let sit for 5 minutes and then transfer to a cooling rack to cool completely.

July 13, 2021
How to make No-Bake Ombre Berry Cheesecake
No-Nke Ombre Berry Cheesecake – a wonderful combination with a wonderful berry flavor that is sure to please everyone. Homemade berry sauce is used to color the layers so there are no artificial colors.

Home Cooking Adventure
Ingredients
Makes 8 servings
Makes about 8 servings
Crust
5 oz (150g) digestive biscuits/graham crackers
3 tbsp (45g) butter, melted
Berry Sauce
3.5 oz (100g) raspberries
3.5 oz (100g) blackberries
3.5 oz (100g) blueberries
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1 tbsp (15ml) water
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
Cream Cheese Mixture
10 oz (300g) cream cheese, room temperature
1 3/4 cup (400g) whipping cream, 35%fat, chilled
1/2 cup (60g) powdered sugar
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) water
1. Prepare the berry sauce so it has time to cool before preparing the cream cheese mixture. Place the berries, sugar, lemon juice and water in a small sauce pan and place over medium heat. Bring to a simmer, stirring occasionally for about 15 minutes, until the sauce thickens.
2. Remove from heat and sieve to remove seeds.
3. While the sauce is preparing prepare the gelatin. Dissolve gelatin in cold water and let it swell for about 5-10 minutes.
4. Place gelatin over low heat just until the gelatin dissolves and then pour it over sieved berry sauce. Let the berry sauce cool at room temperature while you prepare the rest.
5. Prepare the crust. Place the cookies or crackers into a bag and use a rolling pin to turn into crumbs. Transfer the crumbs into a bowl and stir in butter.
6. Press the mixture into the bottom of a non-stick 8 inch (20 cm) springform pan using the back of a spoon.
7. Prepare the cream cheese mixture. Dissolve gelatin in cold water and let it swell for about 5-10 minutes.
8. Meanwhile in a large bowl mix cream cheese with powdered sugar. In another bowl whip the whipping cream until stiff peaks form. Gradually incorporate whipped cream into the cream cheese mixture.
9. Place gelatin over low heat just until the gelatin dissolves and then pour it over cream cheese mixture and incorporate.
10. Divide cream cheese mixture into three different bowls. Pour about two thirds of the berry sauce into one bowl. Pour the other third into the second bowl. Leave the other bowl as it is.
11. Pour the deep purple cream cheese mixture over the crust and spread evenly. Freeze for about 10-15 minutes.
12. Pour the light purple cream cheese mixture and freeze for 10-15 minutes.
13. Finish with the plain cream cheese mixture. Use an offset spatula to spread evenly.
14. Refrigerate for about 6 hours or overnight until set.
15. Before serving decorate with fresh berries and mint leaves.

July 13, 2021
How to make Sriracha Chicken Wrap
Sriracha Chicken Wrap – a very healthy, delicious, quick and easy chicken recipe for a great meal in less than 30 minutes.

Home Cooking Adventure
Ingredients
Makes 4 servings
For the chicken
1 pound (500g) about 4 boneless and skinless chicken thighs, cut in small cubes
1/4 cup (70g) honey
2 tbsp (30g) Sriracha chili sauce
1 tbsp (15g) soy sauce
2 cloves garlic, minced
2 tbsp (30g) olive oil
For the drizzle
1/4 cup (60g) greek yogurt
1 tsp (5g) mustard
2 tbsp (30g) Sriracha chili sauce
1 tbsp (20g) honey
For assembling the wrap
4 homemade flour tortillas
Iceberg lettuce, thinly sliced
1/2 red onion, thinly sliced
1/4 red bell pepper, thinly sliced
Fresh parsley or cilantro leaves
1. Prepare the homemade tortillas, full recipe here. Tortillas can also be made in advance and refrigerated for several days or frozen until ready to use.
2. Heat oil in a pan over medium high heat. Add chicken pieces to the pan. Stir and cook, until chicken is almost cooked through, about 5 minutes. Stir in garlic, Sriracha sauce, honey and soy sauce and continue cooking until chicken is cooked through, about 2-3 minutes more. If you have a thermometer, it should read 160F (70C). Remove pan from heat.
3. Prepare the drizzle. In a small bowl mix the yogurt with mustard, sriracha and honey.
4.Place tortilla on a plate. Layer with iceberg lettuce, sriracha chicken, red pepper and red onion. Drizzle the sauce on top and add fresh parsley/cilantro leaves. Wrap around the mixture and secure with a toothpick. Serve immediately.

July 13, 2021
How to make Crème Brûlée
You’ll feel great with a classic Crème Brûlée during the summer. It’s creamy, elegant, refreshing, and the crispy caramel topping is simply divine.

Home Cooking Adventure
Yield: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients
Custard
2 large eggs
2 egg yolks
6 Tbsp (75 g) granulated sugar (caster sugar)
2 cups (450 mL) 2% milk
1 tsp (5 mL) vanilla extract
pinch salt
Caramel
3 Tbsp (45 mL) water
½ cup (100 g) granulated sugar (caster sugar)
1 tsp (5 mL) lemon juice
Recipe
1. Preheat the oven to 300 F (150 C). Place four 5-ounce (150 mL) ramekins in a baking pan with sides just taller than the ramekins.
2. In a large mixing bowl, whisk the whole eggs and egg yolks with the sugar. Pour in the milk and whisk gently, and then whisk in the vanilla and salt. Strain the mixture and let it sit while preparing the caramel, to let any bubbles on the mixture dissipate.
3. Bring the water, sugar and lemon juice up to a full boil over high heat without stirring, and continue to boil until it turns an amber colour. While the sugar boils, occasionally brush the sides of the pot with water, to keep the sugar from crystallizing. Pour the caramel into the four ramekins equally. Let cool a minute.
4. If there are still quite a few bubbles visible on the custard surface, spoon them off. Slowly pour the custard mixture into the ramekins, and dab off any new bubbles with a paper towel. Pour boiling water into the baking pan so that it comes halfway up the sides of the ramekins. Cover the baking pan with aluminum foil (or a lid)and bake for 30 to 35 minutes, until a skewer inserted into the centre of the custard comes out clean. Immediately (but carefully) remove the ramekins from the water bath to cool on a cooling rack and then chill completely, at least 3 hours.
To serve, run a palette knife around the inside edge of a ramekin. Place a dessert plate over the ramekin and invert both. Lift the ramekin off, leaving the custard on the plate with the caramel as a sauce.
July 6, 2021
How to make Crazy Cake with Chocolate Ganache
Crazy Cake – one of the best, moist and chocolatey, full of flavor and almost melts in the mouth. Do not use eggs, butter or milk.

Home Cooking Adventure
Ingredients
Makes about 8-10 servings
1 1/2 cups (190g) all-purpose flour
1/2 cup (100g) sugar
1/4 cup (30g) unsweetened cocoa powder
1 tsp (6g) baking soda
1/2 tsp (2g) salt
5 tbsp (70g) canola oil
1 tbsp (15ml) vinegar
1 tsp (5g) vanilla extract
1 cup (240ml) hot water
Ganache
7 oz (200g) semisweet chocolate, chopped
1/2 cup (120g) whipping cream
1. Preheat oven to 350F (180C).
2. In an 8 inch (20cm) springform pan add flour, sugar, cocoa powder, baking soda and salt. Whisk to combine.
3. Add the oil, vinegar, vanilla and hot water and whisk again until completely combined.
4. Use a spatula to spread evenly and bake for 25-30 minutes until a toothpick inserted into the center of the cake comes out clean.
5. Let it cool slightly and remove the sides of the pan.
6. Prepare the chocolate ganache. Heat the cream in a small sauce pan, until almost boiling to the edges. Remove from heat and add chopped chocolate. Let sit 1 minute and then stir until smooth.
7. Spread the ganache on top of the cake leaving 1 inch (2.5cm) border at edge.
8. Use a spoon to create a flower shape.
9. Let the ganache set a bit at room temperature before serving.
July 6, 2021
How to make Roasted Tomato Grilled Cheese Sandwich
Grilled cheese sandwich with melted cheese, grilled tomatoes with fresh basil and slices of avocado toast. One of the best breakfast or lunch options for summer days.

Home Cooking Adventure
Ingredients
Makes about 4 sandwhiches
Roasted Tomatoes
9 oz (250g) cherry tomatoes, halved
2 garlic cloves, minced
1 tbsp (15ml) olive oil
1/2 tsp (2g) salt
Freshly ground black pepper
For the sandwhiches
1 1/2 cup (150g) cheddar cheese, grated
Butter, room temperature
Fresh basil leaves
8 bread slices
1. Prepare roasted tomatoes. Preheat oven to 375°F (190°C).
2. In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper.
3. Place tomatoes to a baking sheet and spread into an even layer.
4. Bake for 25-30 minutes until tomatoes are roasted.
5. Prepare the sandwiches. Heat a nonstick pan over medium high heat. Spread butter on the sides of the bread. With butter side down, top with cheddar cheese, roasted tomato and basil leaves. Top with the other slice of bread, butter side up.
6. Place the sandwich on the pan and cook until the bottom is golden brown, for about 3 minutes. Flip, press with a spatula and cook the other side until crispy, golden brown and cheese is melted.
7. Serve immediately.

July 6, 2021
How to make Berry Pie with Lattice Top
This Berry Pie is an irresistible and unforgettable delicious dessert. A buttery crumbly crust filled with sweet, juicy and wonderfully flavorful berries enhanced with a hint of lime juice and zest. Served with a delicious whipped cream makes this dessert simply irresistible.

Home Cooking Adventure
Ingredients
Makes about 6-8 servings
Pastry Dough
2 1/2 cups (320g) all-purpose flour
1 cup (226g) unsalted butter, chilled, cut into small (1/2-inch) cubes
1 tsp (5g) salt
2 tbsp (30g) sugar
1 egg, beaten
3-4 tbsp ice cold water
Berry Filling
4-5 cups (600-700g) berries – I’ve used 2 cups (300g) blueberries,1 cup (150g) raspberries, 1 cup (150g) blackberries
2/3 cup (135g) granulated sugar
1/4 cup (30g) cornstarch
1/4 tsp cinnamon
1 tbsp (15ml) lemon juice
Lemon zest of a lemon
1 tbsp (15g) unsalted butter, cut into small pieces
Glaze
1 egg, beaten
1 tsp (5g) sugar
1. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg and water and stir until incorporated.
2.Divide the dough into 2 pieces, wrap in plastic wrap and refrigerate for at least 30 minutes.
3.Prepare the filling. In a small bowl combine sugar with cornstarch, cinnamon and lemon zest.
4.Place the berries into a large bowl, add the sugar mixture and lemon juice and toss to combine.
5. Preheat oven to 400F (200C). Prepare a 8 or 9 inch (20-23cm) pie pan.
6.Into a lightly floured surface roll first piece of dough until it’s about 12in (30cm) in diameter.
7. Line the pan with the rolled dough and press the edges.Cut the excess dough.
8. Arrange the berry mixture over the crust. Refrigerate until dough strips are ready.
9. Roll the other piece of dough and cut into ½ inch (1cm) strips.
10. Brush with water the edges of the pie crust.
11. Create the lattice on top. Lay out 5 or 6 parallel strips of the pie dough on top of the filling, with about ½ in (1cm) space between them. Fold back every other strip. Add a long strip perpendicular to the parallel strips. Unfold and repeat with the other parallel strips until the lattice is ready. Seal the edges and cut away the excess.
12. Brush the pastry with some of the beaten egg and sprinkle sugar on top.
13. Bake for 20 minutes. Add a pie crust shield or aluminum foil on top of the pie, reduce oven temperature to 350F (180C) and bake for another 25-30 minutes.
14. Remove from the oven and let the tart cool down for about 3 hours. Serve with ice cream.

July 5, 2021
How to make Sacher Torte – Chocolate Cake with Apricot Jam Filling
Sacher Torte is one of the famous cakes around the world. It is a soft, elegant chocolate cake, filled with apricot jam and covered with a delicious chocolate glaze. It goes best with unsweetened whipped cream and a good cup of coffee.

Home Cooking Adventure
Ingredients
Makes about 12 servings
Chocolate Cake Batter
7 eggs, separated
2/3 cup (150g) butter, room temperature
1 cup (120g) powdered sugar
5 oz (150g) bittersweet chocolate, chopped
1 tsp (5g) vanilla extract
1/2 cup +1 tbsp (120g) sugar
A pinch of salt
1 1/4 cups (160g) all-purpose flour
Apricot Jam (250-300g jam)
1 pound (450g) fresh apricots, seeds removed
2/3 cup (135g) sugar
1 tbsp (15ml) lemon juice
1 tbsp (15ml) water
Chocolate Glaze
7 oz bittersweet chocolate (85% cocoa)
1 1/4 cups (250g) sugar
2/3 cup (160ml) water
Garnish
Unsweetened whipped cream
1. Preheat oven to 350F (180C). Grease with butter and dust with flour a 9 inch (23 cm) round cake pan.
2. Prepare the cake batter. In a large bowl mix the butter with powdered sugar until creamy. Add egg yolks one at a time and stir in vanilla extract.
3. Meanwhile melt the chocolate in a double boiler and add it to the yolks mixture.
4. Whip egg whites with salt until foamy. Gradually add sugar and continue whipping until soft peaks form.
5. Gently fold the whites into the chocolate mixture. Gradually incorporate sifted flour into the mixture.
6. Pour batter into the prepared pan and bake for about 45-50 minutes until a toothpick inserted into the center of the cake comes out clean.
7. Invert the cake to get a flat surface and cool completely.
8. Meanwhile prepare the apricot jam. Cut apricots in smaller pieces and place into a saucepan with sugar, water and lemon juice. Bring to a boil while stirring constantly. Simmer for about 20-30 minutes until thickens and remove from heat. Sieve to get a smooth jam. Set aside until ready to use.
9. Assembling the cake. Divide cake in two layers. Spread about half of the hot jam over the first layer. Top with the second cake layer and spread the rest of hot jam on top and sides of the cake. Let it dry for up to 30 minutes.
10. Transfer the cake over a wire rack placed on a parchment paper lined baking sheet.
11. Prepare the chocolate glaze. Add sugar and water into a saucepan. Bring to boil for about 5 minutes or until thermometer reaches 234˚F/112°C. Remove from heat, stir for several times and add chopped chocolate. Stir until smooth and shiny. If it thickens too much return it over low heat and add a few drops of water if necessary to thin it out to a runny, pourable consistency.
12. Pour the hot glaze all over the cake, starting from the edges, center. You can use the leftover glaze from the baking sheet to decorate the cake later or refrigerate for later use. Wait for few minutes and transfer the cake to a serving platter. Let the glaze dry for at least one hour at room temperature. Don’t refrigerate as it might affect the glaze.
13. Use leftover chocolate glaze for writing Sacher on top of the cake.
14. Serve alongside unsweetened whipped cream.

July 5, 2021