Ingredients

• 140g frozen broad bean, podded if you want
• 2 sirloin or rump steak, weighing about 450g/1lb in total
• 1 tbsp olive oil, for brushing
• 200g medium cheddar, grated
• 8 flour tortilla
• 1 jalapeño pepper, chopped
• 1 large tomato, chopped
• 2 tbsp chopped coriander
• salsa, to serve (optional)

Directions

Half-fill a ridged pan or frying pan with water, bring to the boil, then cook the beans for 1 min before draining. Dry the pan.

Brush steaks with oil and season. Fry in the pan over a high heat for 2-3 mins on each side, then thinly slice.

Divide the cheese over one half of each tortilla, then top with the steak, broad beans, jalapeños, tomato and coriander. Fold over the other half of the tortilla to make 8 half-moon shapes and press down to seal. Brush the tops with a little more oil.

Heat the frying pan over a high heat and cook the quesadillas, oiled-side down, in batches for 1-2 mins until crisp. Brush the uncooked sides with remaining oil, then carefully flip over and cook for 1-2 mins more. Cut into wedges and serve with salsa, if you like.

Ingredients

• 1pouch (1 lb 1.5 oz) sugar cookie mix 
• 1/3cup unsweetened cocoa
• 1/4cup butter or margarine, softened
• 1/4cup sour cream
• 1tablespoon red food color
• 1egg
• 3/4 to 1 cup  Rich & Creamy cream cheese frosting
• 1/4cup chopped nuts

Directions

1- Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.

2- Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.

3- Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

4- Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Ingredients

• 1 kg of powdered sugar
• 1/2 kg of butter at room temperature
• 1 kg of maize flour (cornmeal)
• 7 eggs

Directions

First of all, note that the dough comes out better if you use a large copper bowl that, warming up as you knead, helps the dough becomes smooth and creamy.

Preheat the oven to 170°C.Cut the butter into cubes in a container and add the powdered sugar. Cream the butter with the sugar until light and frothy. Add the eggs one at a time while continuing to stir. Finally, add the sifted cornmeal, a handful at a time, while continuing to knead the dough.

Let the dough rest for about 15-20 minutes. Next test the dough: make a relatively large ball (15 cm in diameter) and put it into the oven. If you see that the ballokume stretches too much, becoming very flat, then add another handful of corn meal to the mix. Proceed by forming many small balls of about 15 cm in diameter and placet well spaced on a baking sheet, buttered and floured. Bake for about 30-40 minutes, until golden.

Ingredients

-Half a jar of nutella
-2 cups flour
-4 tablespoons sugar
-2 teaspoon baking soda
-2 tablespoons butter
-1 egg
-1 cup milk

Directions

Initially get jar with nutella and throw in a bowl in a round shape , similar to discs. Once you have given such a form , enter the pan in the freezer and let freeze nutella little while to prepare pancakes .




In a glass bowl mix flour , milk , soda , sugar and egg.Once you have good troubled one - another , nxeheni pan and melt in a little butter , so do not climb donuts .

Take a mass of dough beaten , prepared and then acting quickly take over one of the layers of nutella , who were placed in the refrigerator .

Once you put a layer of nutella , take over again beaten pulp .

Let the baked good , until it got color and so do also to prepare other donuts . In the end , as desired , you can accompany pancakes with strawberries .

Ingredients

-1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits

-2 cups powdered sugar

-4 tablespoons butter, melted
-1 cup strawberry jam

Directions

1-Heat oven to 350°F. Bake biscuits as directed on can.

2-Meanwhile, place powdered sugar in brown paper lunch bag or large resealable food-storage plastic bag.

3-When doughnuts are hot from the oven, brush with butter. Place in paper bag, and shake until completely coated in powdered sugar. Transfer to cooling rack.

4-Place strawberry jam in decorating bag fitted with tip. Insert tip inside of each biscuit; squeeze small amount of jam into center

Ingredients

-1/2 cup packed light brown sugar
-1/2 cup salted butter, melted
-1/2 cup real maple syrup
-1 tablespoon all-purpose flour
-1 teaspoon ground cinnamon
-10 slices cooked bacon, broken into small pieces
-1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits

Directions

Heat oven to 400°F.

In medium bowl, stir together brown sugar, butter, syrup, flour and cinnamon with whisk until well combined. Add bacon; stir gently without breaking apart bacon pieces.

In ungreased 2-quart round or oval ceramic or glass baking dish, evenly spread brown sugar-bacon mixture in bottom. Separate dough into 8 biscuits; arrange over mixture.

Bake 15 to 18 minutes or until biscuits are golden brown, no longer raw in center and brown sugar- bacon mixture is bubbly.

Carefully remove baking dish from oven. Place heatproof serving platter upside down over dish; turn platter and dish over. Remove baking dish. Drizzle any remaining sauce from dish over biscuit bake. Serve warm.

Ingredients

-300 g Tipo 00 flour , plus extra
-100 g semolina flour
-100 g chestnut flour
-1/2 tsp sugar
-6 g fine sea salt
-2 x 7 g sachets of dried yeast
-325 ml tepid water
-Olive oil
-125 g vacuum-packed chestnuts
-A handful of small rosemary sprigs
-50 g thinly sliced pancetta , cut into 5cm lenghts

Directions

Pour the flours into a large bowl with the sugar, salt and yeast and mix well. Form a well in the centre and pour in the water, then mix the liquid around with your fingers, drawing flour in and gradually combining the ingredients to form a dough.

Transfer the dough to a floured surface; knead for 5 minutes, then put back in a clean bowl, cover with a warm, damp cloth and leave somewhere warmish to prove.

Preheat the oven to 200C/gas 6. Meanwhile, lightly oil a 20cm x 30cm baking tray. When the dough has doubled in size, which should take about 30 minutes, tip it back onto the floured work surface and knead again briefly, adding flour if it’s a little too sticky.

Rub a rolling pin with flour and roll the dough to form a 30cm x 20cm rectangle. Using the rolling pin, lift the dough and unroll it over the tray, dropping it neatly into place. Leave to prove for another 30 minutes.

When the focaccia has risen again slightly, push the chestnuts and rosemary springs into the dough. Lay the pancetta on top, so it can crisp up in the oven. Sprinkle with a little salt and drizzle with olive oil. Bake for 15–20 minutes, then remove and place on a cooling rack. Drizzle the focaccia generously with olive oil, and sprinkle with a little more sea salt.By JamieOliver

Ingredients

-200 g dried sour cherries
-3 tablespoons kirsch
-100 g unsalted butter
-500 g plain flour , plus extra for dusting
-225 ml milk
-2 sachets dried yeast
-50 g caster sugar
-1 large free-range egg
-150 g mixed peel
-50 g whole almonds
-1 teaspoon ground cinnamon
-300 g marzipan or almond paste
-100 g icing sugar
-1 clementine

Directions

A few hours ahead, or even a day ahead, soak the cherries in kirsch.

Melt the butter. Sift the flour into a bowl. Heat the milk to lukewarm, pour into a jug and stir in the yeast, sugar and a pinch of sea salt. Leave for 5 minutes, then stir in the butter and beat in the egg. Pour into the flour and mix till smooth and shiny. Turn onto a floured surface and make a hollow in the centre.

Drain away any excess booze from the cherries before adding them. Chop and add the mixed peel and almonds, followed by the cinnamon. Knead well. After about 5 minutes the dough should be elastic, but not sticky.

Flour the bowl and put the dough back. Cover with a cloth and leave for 1 to 2 hours, till doubled in size.

Empty the dough onto a floured surface and briefly knead; roll into a 36cm x 26cm rectangle. Roll the marzipan out to be the same length and place along the middle. Fold the dough over, encasing the marzipan, and place on a tray. Leave to rise until doubled.

Preheat the oven to 190ºC/gas 5.

Bake the stollen for 45 minutes, till golden. Leave to cool on the tray for 5 minutes, then transfer to a wire rack. Sieve the icing sugar into a bowl, add the clementine zest and juice to make a thick icing. Drizzle over the stollen before serving.