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Breakfast

Pumpkin Empanadas

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Ingredients:

Dough:

3 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ cup cold butter, cut into small cubes

2 eggs

½ cup milk

2 tablespoons granulated sugar

1 teaspoon cinnamon

Filling:

1 large can pure pumpkin (540 ml)

½ cup brown sugar

2 teaspoons cinnamon

¼ teaspoon nutmeg

¼ teaspoon ground cloves

1/8 teaspoon salt

grated rind of 1 orange

Topping:

1 egg white

¼ cup coarse sugar mixed with 1 teaspoon ground cinnamon

Method:

Preheat oven to 350° F.

To make the dough, mix together the first 3 ingredients. Cut in the butter. Add the eggs, milk, sugar, and cinnamon. Continue to work in with your hands until you have a soft dough. Divide the dough in half and wrap each ball in plastic wrap. Refrigerate for 30 minutes.

To make the filling, stir together all of the ingredients in a medium bowl and chill until the assembly time.

On a floured surface, roll out the dough balls. Cut circles of approximately 5 inches in diameter. Place a small dollop of pumpkin filling on one half of each of the dough circles. Wet the bottom edge of the circles with water to help seal the 2 halves. Fold over the dough to cover the filling and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked. Repeat with remaining dough and filling.

Brush each empanada with the egg white. Sprinkle with the sugar/cinnamon mixture. Puncture the top of each pie with a knife or fork to allow the steam to escape while baking.

Line a baking sheet with parchment paper. Place the empanadas on the sheet and bake for 20 minutes in the middle of the oven, until the pies are golden brown and the pastry is cooked.

Enjoy the empanadas warm or at room temperature. Refrigerate baked empanadas for a few days. Reheat in a toaster oven or bake at 350° F. for 8 minutes.

Source: foodieonboard.com

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Breakfast

Recipe from Kelewele

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Kelewele is a Ghanaian delicacy of fried and spicy plantain that is all the rage. It is sometimes served with rice and a stew or peanuts, or alone as a dessert or snack. It is also popular for breakfast.

Ingredients :

2 plantains
1 teaspoon crushed fresh ginger
1 teaspoon of Cayenne pepper
1 teaspoon salt
1 teaspoon pepper
The juice of a lemon
Oil for frying

Instructions :

Peel and cut plantains into small cubes and mix with lemon juice.

Mix the spices and roll the plantain cubes into this mixture. Allow to stand for at least 10 minutes.

Heat the oil. Fry cubes in hot oil until golden brown. Make sure the cubes do not stick together.

Drop and sprinkle with salt and dry parsley. Serve hot.

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Breakfast

Recipe of Pancakes

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Ingredients / for 4 people

250g of flour
4 eggs
1/2 l of milk
1 pinch salt
2 tablespoons sugar
50 g of melted butter

PREPARATION:

The best recipe for pancake batter! – Step 1

1Pour the flour in a bowl with salt and sugar. Make a well in the middle and pour the eggs lightly beaten with a fork.

The best recipe for pancake batter! – 2nd step

Start gently stirring the flour with a wooden spoon.

The best recipe for pancake batter! – Step 3

When the mixture becomes thick, add the cold milk little by little, you can use a whisk but always gently to avoid lumps.

The best recipe for pancake batter! – Step 4

2When all the milk is mixed, the dough must be fairly fluid, if it appears too thick, add in little milk.

The best recipe for pancake batter! – Step 5

Then add the melted butter, mix well.

Finally
Cook the pancakes in a hot pan (no need for fat, it is already in the dough). Pour a small ladle of dough into the frying pan, make a rotating motion to distribute the dough over the whole surface, lay on the fire and when the turn of the pancake is colored clear, it is time to turn it over. Let cook about a minute on this side and the pancake is ready. Repeat until the dough is depleted.

 

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Breakfast

Four-Quarter Cake

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Ingredients :

Flour: 240 g
For the mold: 20 g
Chemical yeast: 0.5 sachet
Butter softened: 240 g
For the mold: 20 g
Eggs: 4
Sugar powder: 240 g
Salt: 1 pinch
Calories = High

Preparation :

1 Preheat the oven to 180 ° C (6). Whisk the butter with the powdered sugar and salt until an ointment is obtained.

2 Incorporate the eggs one by one, then the flour and baking powder together.

3 Butter and flour a rectangular cake pan, pour in the dough, then smooth the surface with a spatula. Bake for about 50 minutes: the blade of a knife planted in the heart of the cake must come out dry.

4 Let cool in the mold, out of the oven, then unmold and cut into parts.

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