Instructions

• Mix all ingredients in a blender;
• Bring to a boil, stirring constantly;
• Let cool to room temperature and refrigerate until well cooled;
• At this point, take to the ice cream machine and proceed according to the manufacturer’s recommendations;
• If you do not have the ice cream machine, mix it in the mixer for one minute and take it to the freezer for an hour;
• Knock again for a minute and then again freeze for another hour;
• Repeat the process until you reach the desired consistency;
• Add small pieces of chocolate and berries of the season;
• Garnish with Parsnips, chopped very finely and savor at will!

Health and summer, the perfect match!

Instructions

• Put the Brazil nuts in a bowl and cover with double water;
• Let soak for 8 hours;
• Drain, wash and place in a blender, along with the filtered water, beat for 1 minute;
• Coe in very fine sieve, cloth or use a cloth filter;
• If necessary, coat once again to look fine;
• Ready!
• And to complete, use the waste to make delicious cookies! More tips on the video and, of course, Paula’s website.

A nutritious and conscious food for the whole family!

• Place the basil in a blender.
• Pour in about 1 tablespoon of the oil, and blend basil into a paste.
• Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil.
• Continue to blend until.

Try it with pasta! Superb!

Instructions

• Preheat the oven to 170 C / Gas 3
• Grease a 20x30cm cake tin.
• For the cake: First of all, beat the egg whites with a pinch of salt until it is firm and reserve.
• Then beat together caster sugar and egg yolk while gradually adding oil until sugar granules are dissolved and you get a smooth texture.
• Slowly add in dry ingredients to form a consistent mixture.
• Fold in carrots, raisins and brazil nuts.
• At last add carefully the whipped egg whites.
• Pour into baking tin.
• Bake until a skewer inserted near the centre comes out clean, about 1 hour 15 minutes.
• For the icing, mix all ingredients together and spread over cake, only once it has cooled completely!

Superb dessert to eat with loads of whipped cream!

Instructions

• Separate egg whites from egg yolks.
• Add the sugar to the egg yolks and beat until it reaches a light cream.
• Heat at low temperature or on microwave half of the dulce de leche until  it reaches a  creamy/ liquid form.
• Add to the egg mixture, stirring gently. Take care not to overheat.
• Add the rest of dulce de leche and Brazil Nuts.
• Stir and set aside.
• If you want an ice cream with pieces of dulce de leche, reserve some to mix it to the mixture before freezing.
• Beat the cream until it forms peaks and gain volume. Take care not to overdo and turn it to butter.
• Add  this cream to the egg mixture with dulce de leche.
• Beat the egg whites with a pinch of salt until they are firm and incorporate to the mixture gradually and carefully.
• Let it cool for 6 hours in a well-sealed pot before serving.
• Hannah’s tip: The greasier the mixture, the creamier the ice cream gets. That’s why fresh cream and eggs are so important in this recipe – they’re the ones that stabilize the dough. The egg is a double agent: while the yolk causes water and fat to be emulsified, the whipped egg whites capture  the air and ensure a soft ice cream.

This summer enjoy this ice cream recipe!

Instructions

• Put the chopped chocolate in a bowl and bring it to the microwave to melt and set aside;
• In a bowl, combine coffee and vinegar and set aside;
• Sieve the cocoa and the flour, and reserve also;
• Beat the melted butter, sugar, eggs and vanilla in the mixer at high speed for 3 minutes;
• Turn off, incorporate the coffee mixture, along with the melted chocolate and re-mix;
• Finally add flour, Brazil nuts, baking powder, baking soda and mix again;
• Pour in a rectangular shape of 20x30cm, greased and floured, and lightly roast in a preheated oven at 180ºC, for 45 minutes.

From the oven to the table, with vanilla ice creammm!