📋 Ingredients
Cookie Mass
Butter without salt: 180 g (at room temperature)
Brown sugar: 150 g
Refined sugar: 100 g
Egg: 1 unit
Vanilla Essence: 1 teaspoon
Wheat flour: 320 g
Sodium bicarbonate: 1 teaspoon
Salt: 1 pinch
Medium bitter chocolate: 200 g (in drops or minced)
Filling (Ganache)
Chocolate medium bitter or milk: 150 g
Milk cream: 100 g
👨🍳 Preparation Mode
1. Fill
Melt the chocolate together with the cream (in the water bath or microwave, every 30 seconds) until you get a smooth ganache.
Take it to the fridge for a few minutes to firm and gain enough structure to stuff.
2. Mass
In the mixer or with a fouet, beat the butter with brown sugar and refined sugar until it forms a light and cute cream.
Add the egg and vanilla, mixing well.
Incorporating wheat flour, bicarbonate and a pinch of salt. Just move it until the mass is homogeneous.
Add the chocolate drops (or pieces) and mix gently.
3. Assembly and Modeling
Divide the mass into portions of about 80 g.
Open each portion in the hand, add 20 g of ganache in the center and close carefully by modeling a sealed ball.
Dispose of the balls in a baking machine and bring them to the refrigerator for 20 minutes before baking (this prevents the cookie from spreading too much).
4. Oven and Finishing
Preheat the oven at 180 °C.
Bake cookies for 12 to 15 minutes. The centre should remain slightly soft to the touch.
Remove from the oven and let the baking machine rest for 10 minutes before moving or serving.
Tip: This rest time is fundamental! It allows the firm skin on the outside without too much roasting the center, ensuring that classic texture and creamy filling.
Tag: revenue
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🍪 Cookies Stuffed Bakery Style
Tall cookies, crispy on the outside, soft on the inside and with a super creamy filling. -
🍕 Homemade Sardine Pizza
A classic, practical and economical recipe, perfect for a family snack or to remember the good times.
🛒 Ingredients
Mass
🥚 Eggs
🥛 Milk
🛢️ Oil or olive oil
🌾 Wheat flour
🍄 Ferment (chemical or biological)
🧂 Salt and sugar (one pinch of each)
Main Fill
🐟 Canned sardines (runned and shredded)
🍅 Tomatoes and tomato sauce
🧅 Onions and garlic
Pepper and olives
🌿 Oregano and spices to taste
Coverage (Optional)
🧀 Grated parmesan cheese
🍅 Tomato wheels
🧅 Onion rings
👩🍳 Preparation Mode
1. The Mass
In a bowl, mix the eggs, milk, oil, salt and sugar. Add the wheat flour gradually, stirring well. Finally, incorporate the yeast and hit the dough until it becomes completely homogeneous. Cover and let rest for 30 to 40 minutes.
2. The Fill
Warm up a string of olive oil and saute the onion and garlic until browned. Add the chopped tomato, pepper, tomato sauce and shredded sardines. Season with salt, pepper and oregano, letting it cook for a few minutes until the sauce clears.
3. Assembly
Open the dough on a previously greased form. Spread the sardine stuffing evenly. Finally, distribute the tomato slices, the onion, the parmesan cheese and sprinkle some more oregano.
4. Oven
Take the preheated oven to 180°C for about 40 to 45 minutes, or until the edges are golden and the dough is firm.
💡 Variations for Testing
✨ Traditional Grandma Version: That super soft dough with chemical yeast, well stuffed sardines, plenty of onions, tomatoes and olives that Comfort food pure!
🌱 Fitness version: Swap white flour for whole flour or oatmeal, reduce oil and add fresh vegetables to the filling.
🥑 Low Carb version: Prepare a light base using only eggs, cheese and almond or coconut flour, keeping the sardine filling with low starch vegetables.
📌 Tips and Curiosity
Quick replacements: If you don't have sardines, canned tuna works perfectly and maintains practicality.
Regional Touch: In the Amazon region, it is common to adapt this recipe using tambaqui chop instead of sardine, ending with green smell and fresh onion.
Chef's secret: You want an even sweeter, aerated pasta? Beat the whites in snow and gently incorporate them to the mixture of the dough at the end.
Pure nostalgia: This dish became a true icon of the 1970s and 1980s in Brazil, marking a guaranteed presence on American anniversaries and Sunday meetings. -
Revenue: Tomatoes in Brasa with Moroccan Cuscous, Buffalo Muzzarella and Parma Ham
Income: 1 portion | Preparation time: about 25 minutes
🛒 Ingredients
Tomatoes in Brasa
– 150 g cherry tomatoes
– 8 ml olive oil
– 2 g fresh thyme
– 2 g of salt
– 1 g minced pepper
– 3 ml reduced tucupi
Moroccan couscous
– 50 g Moroccan couscous
– 60 ml hot water (not boiling)
– 20 g carrot cut into brunoise
– 20 g of zucchini cut into brunoise
– 15 g of toasted cashew nuts
– 5 g of minced fresh parsley
– 3 g fresh mint mint mint mint mint
– 2 g of peppers cut into fine brunoise
– 8 ml olive oil
– 1 g of salt
– 1 g of lemon shavings (without white)
To finish
– 80 g fresh buffalo mozzarella
– 25 g of parma ham
– Cumari pepper sauce drops
👩🍳 Preparation Mode
Tomatoes in Brasa
4. Place the cherry tomatoes in a bowl, add the olive oil, thyme, salt and the pepper-of-the-kingdom, gently mixing to wrap them completely.
5. Bring it to the coal or oven at high temperature until it is lightly toasted and concentrated.
6. Still warm, finish watering with reduced tucupi and reserve.
Moroccan couscous
4. Place the couscous in a bowl, cover with hot water and let it moisturize for approximately 5 minutes. After that time, release the grains gently with a fork.
5. In a frying pan, quickly skip the carrot and zucchini in brunoise to keep the texture firm.
6. Add the vegetables to the already loose couscous, add the cashew nuts, parsley, mint, pepper, olive oil and lemon zest. Mix well and taste to adjust the salt if needed.
Crunchy Parma Ham
4. Lay out the ham slices over a baking machine lined with butter paper.
5. Bring it to the oven at 170 °C for about 8 minutes until it is golden and crispy.
6. Remove from the oven, let it cool completely and book.
Assembly
6. Place the couscous in the center of the plate forming the base.
7. Distribute the roasted tomatoes over the couscous.
8. Tear the buffalo mozzarella with your hands and spread over the ingredients.
9. Finish with crispy parma ham chips and discreet cumari sauce drops.
10. Serve immediately still warm. -
Filled Rice Fried: Turn Leftovers into an Incredible Main Plate.
You know that early rice in the fridge? He can become a spectacular meal. This recipe combines the practicality of a frying pan with the creaminess of a filling of water in the mouth. The result is a light, golden fry with that cheese pulling that makes it look like a super elaborate dish.
🛒 Ingredients
For Mass:
2 cups of cooked rice
3 egg shakes
1⁄2 cup of grated carrot
1 tablespoon of grated parmesan cheese
1 teaspoon baking powder
3 teaspoons of chopped green smell
1⁄2 teaspoon calabresa pepper
1⁄2 teaspoon of salt
1 tablespoon of olive oil (a little more to grease)
For Fill:
150 g of grated mozzarella cheese
1 tablespoon cream cheese
50 g of fried bacon in cubes
1 tablespoon of cooked and well chopped broccoli
👩🍳 Preparation Mode
Prepare Fill: In a bowl, mix the mozzarella, the curd, bacon and broccoli. Reserve.
Do the pasta: In another container, add the beaten eggs, rice, carrot, parmesan, yeast, green smell, pepper, salt and olive oil. Shake well until you get a moist, homogeneous mixture.
Mount on the Fryer: Garnish a non-stick pan with olive oil and bring it to the low heat. Pour half the rice dough and spread even with a spoon.
Add Fill: Distribute the mixture of cheese and bacon over the base, leaving a small free edge on the sides not to leak.
Cover and close: Place the rest of the rice dough on top and, with the spoon, set the edges to seal the deep fry.
Doure and Turn: Let it cook in low heat until the base is firm and well golden. Support a large dish on the skillet, turn carefully at once and slide the fry back to brown the other side. Serve immediately!
💡 Gold Tips
The Secret of the Turn: Just try to turn the fry when it's completely loose from the frying pan and with a firm bottom. Using a non-stick skillet and a dish larger than her edge guarantees success without breaking.
Avoid Humidity: You can vary the stuffing using chicken, ham or vegetables, but avoid ingredients with lots of sauce. Very moist fillings make the dough soft and make turning difficult.
