Making sushi rolls at home can be a fun and rewarding experience! Here’s a basic guide to help you get started:

1. Prepare Sushi Rice:
   • Rinse 1 cup of sushi rice (short-grain rice) under cold water until the water runs clear.
   • Cook the rice with 1.25 cups of water in a rice cooker or on the stovetop.
   • Once cooked, season the rice with a mixture of rice vinegar, sugar, and salt.
2. Assemble Your Ingredients:
   • Gather nori (seaweed sheets), sushi rice, and fillings like cucumber, avocado, and fresh sushi-grade fish like tuna or salmon.
   • You may also want some toasted sesame seeds for uramaki-style rolls (rice on the outside).
3. Rolling the Sushi:
   • Place a sheet of nori on a bamboo rolling mat covered with plastic wrap.
   • Spread a thin layer of sushi rice over the nori, leaving space at the top edge.
   • Arrange your chosen fillings in a line across the center of the rice.
   • Lift the bottom edge of the mat and roll it over the fillings, tucking the edge of the nori to start the roll.
   • Continue rolling, applying gentle pressure to shape the sushi into a cylinder.
   • Once rolled, seal the edge of the nori with a little water.
4. Cutting the Sushi Roll:
   • Use a sharp, wet knife to cut the roll into bite-sized pieces.
   • Clean the knife with a wet cloth after each cut to prevent sticking.
5. Serving:
   • Serve your sushi rolls with soy sauce, pickled ginger, and wasabi.

Remember, practice makes perfect, so don’t worry if your first few rolls aren’t perfect. Enjoy the process and your homemade sushi!

Sushi comes in various forms, each with its unique preparation and presentation. Here are some of the main types:

• Nigiri: A slice of raw fish or seafood served on top of a small bed of sushi rice.
• Sashimi: Thinly sliced raw fish or seafood served without rice.
• Maki: Sushi rice and fillings rolled up in nori (seaweed), then sliced into pieces.
• Uramaki: Similar to maki, but with rice on the outside and nori on the inside.
• Temaki: Sushi rice and fillings hand-rolled into a cone-shaped piece of nori.
• Chirashizushi: A bowl of sushi rice topped with a variety of sashimi and garnishes.
• Inarizushi: Sushi rice stuffed into a small pouch of fried tofu.
• Oshizushi: Pressed sushi, where the fish is pressed onto the sushi rice in a wooden mold.

MINADO’S PERFECT SUSHI RICE

INGREDIENTS

• 2cups sushi rice
• 2cups water
• 4tablespoons rice vinegar
• 3tablespoons sugar
• 2teaspoons salt
• 2tablespoons mirin
• kelp, leaf (optional)

DIRECTIONS

Ignore the directions on the bag that the rice came from and rinse the rice only 3-5 times. The water does NOT have to run clear.

Place rice to drain in a strainer.

Drain for one hour in the winter, 30 min in the summer. (Sounds strange but is true).

While rice is draining, combine vinegar, sugar, salt and mirin together in a bowl and mix well.

If using a kelp leaf, it should be about 2 in long

Wipe it lightly, cut small slits to make it look like a comb and add it to a pot along with the water.

Add rice to the pot.

Bring quickly to a boil and then reduce to a simmer.

Cover the pot and DON’T touch it until the end, NO PEEKING.

Cook for 15 minutes before removing the pot from the heat but keep the lid CLOSED.

Let rice rest for 10 min and then remove the cover.

Place in a glass dish to cool and lightly fan the rice while adding the vinegar mixture.

Mix rice gently, careful not to break it.

Sushi rice is best used at body temperature.

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Sushi Rice

yeild: 4-6 rolls                                                                              

Rice

2 cups sushi rice

2 ½ cups water

1 2X2 inch piece Kombu (dried kelp)

1 tablespoon rice wine vinegar

1 teaspoon sesame oil

  Cook rice according to rice package, cook along with kelp, rice wine vinegar and sesame oil

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Spicy Tuna Roll

In America, more is always better, This typical thinking will not work when making sushi (or ravioli). If you try to stuff too many

yeild: 1 roll

1 oz sashimi grade tuna, diced in ¼ inch cubes or ground, depending on preference

1 tablespoon sliced green onion

¼ cup cooked, seasoned and cooled sushi rice

Pinch cayenne pepper

Siracha sauce (optional)

Pinch sea salt

1 nori roasted seaweed wrap

1 qt room temperature water seasoned with ½ cup rice vinegar (hand water)

Water and small pastry brush for moistening edges

Bamboo sushi mat wrapped in plastic

  In a small mixing bowl combine tuna, Siracha if desired, cayenne and salt. Mix well if ground or fold to coat id using diced tuna.Place nori wrap centered on wrapped bamboo mat (mat slats running side to side) but with bottom of seaweed meeting bottom of mat. Dip both hands in hand water, then with non-dominant hand, scoop 1 cup cooked rice and squeeze into a loose football shaped handful roughly the size of a tennis ball. In a fashion that resembles dealing cards, use the thumb of your dominant hand to spread rice into an even but very thin layer starting ½ inch from bottom of nori and 2 inches from the top, but extending out to the side edges. If rice begins to stick to your hands, dip them again, using them to evenly spread rice. The layer should be only a grain or two thick and of even thickness. Pick your stuffing. Remember that an overstuffed sushi roll will not close or look attractive, so just 1 or two strips or a small sprinkling of your chosen ingredients will suffice. Make a line of your stuffing across the rice from side to side 1/3 of the way from the bottom of the roll.  Once fillings are in place, use the water-dipped pastry brush to wet the top edge of the nori wrap. Lift the bottom edge of the bamboo mat curling it upward over the stuffing. Continue to roll, using your fingers to keep the stuffing in place as your mat and rice covered seaweed roll over it. Roll all of the way to the top until the moistened edge seals against the roll, gently squeezing the roll in the bamboo mat to firm it further.

  Place roll on a cutting board horizontally. Trim off the ends of roll if it is not tight and uniform. Cut the roll perfectly in half. Place one section above the other on the cutting board and split the two halves equally again.  Place 2 quarter rolls on cutting board one above the other and split equally again. Repeat with the other 2 quarters making 8 equal pieces in all. Lay all slices on their sides in a tight bunch. Transfer gently to a chilled plate and garnish with pickled ginger, wasabi and cilantro sprigs if desired.

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California Roll

yeild: 1 roll                                                                                   

1 oz Surimi seafood blend

2-4 strips English cucumber, julienned

1 oz avocado, diced in ¼ inch cubes

4 oz seasoned sushi rice

Hand water for dipping

  Lay plastic wrapped bamboo sushi mat on work surface with bamboo running side to side. Dip both hands in hand water, then with non-dominant hand, scoop 1 cup cooked rice and squeeze into a loose football shaped handful roughly the size of a tennis ball. In a fashion that resembles dealing cards, use the thumb of your dominant hand to spread rice into an even but very thin layer starting ½ inch from bottom of mat and 2 inches from the top, extending out 1 inch from the edges of mat. If rice begins to stick to your hands, dip them again, using them to evenly spread rice. The layer should be only a grain or two thick and of even thickness.

  Trim 2 inches from top of Nori, then place it over rice layer, pressing gently to seat firmly on rice. Rice should reach 2 inches farther up mat than the nori. Place cucumber strips, 1 oz surimi and 1 oz avocado in a horizontal row 2 inches from bottom of nori. Grasping bottom edge of bamboo mat, begin rolling rice and wrap upward over stuffing, using thumbs to move the mat and index fingers to hold stuffing in place. Once the wrap has covered the stuffing, use thumbs and fingers to continue to roll upward while squeezing gently and lifting bamboo away from rice .to form a tight roll.

  Dip hands again in hand water and gently rub the length of the roll to prevent sticking. Wrap bamboo mat around sushi and roll up and down to tighten while squeezing gently.

  Place roll on a cutting board horizontally. Trim off the ends of roll if it is not tight and uniform. Cut the roll perfectly in half. Place one section above the other on the cutting board and split the two halves equally again.  Place 2 quarter rolls on cutting board one above the other and split equally again. Repeat with the other 2 quarters making 8 equal pieces in all.

  Lay all slices on their sides in a tight bunch. Transfer gently to a chilled plate and garnish with pickled ginger, wasabi and cilantro sprigs if desired.

Homemade Philadelphia Roll

• 3-4oz raw sashimi-grade or lightly smoked salmon
• 1/2cup sushi rice
• 2TBSP seasoned rice vinegar
• 1sheet of nori seaweed
• 2oz cream cheese or to taste
• 1-2tsp toasted sesame seeds
• Sriracha chili sauce and/or soy sauce for dipping

Instructions

1. Thoroughly rinse 1/2 cup of sushi rice in cool water using a mesh strainer. Rinse until water runs clear then shake it a little to drain through the strainer.
2. In a medium saucepan, add rice and 2/3 cup cold water and heat to high. Bring to a boil then reduce heat to low and cover. Cook 20 for 20 minutes covered, then remove from heat (keeping lid on) and allow rice to steam an additional 10 minutes.
3. Transfer to a non-metallic bowl and fluff with a fork. Add 2 TBSP of seasoned rice vinegar and mix well. Allow to cool while you prep the rest of your sushi ingredients.
4. Roll/shape chilled cream cheese into ropes long enough to spread across your seaweed sheet horizontally. Set aside.
5. Slice salmon into strips. If adding optional cucumber or scallions (or add them both – they’re so tasty every which way!) prep those as well. I like to cut my cucumber into matchsticks and then use only the green parts of the scallions.
6. Next line a bamboo mat with plastic wrap and top with nori, rough side facing up.
7. Spread rice thinly on the seaweed sheet and turn it so that the rectangle is vertical/tall. For seaweed on the outside, place toppings directly on the rice. For rice on the outside with the filling inside, flip your sheet of nori so the rice is touchign the plastic wrapped mat and place filling directly on the nori.
8. In a horizontal row about an inch from the bottom, place sliced salmon, cream cheese, and optional veggies on top of your rice.
9. Grab the nori and the mat, and roll approx. 1/4 of the mat over the fillingand gently squeeze (so it sticks) to the rice below it and unfold the bamboo mat. Repeat the process until you’ve rolled the sheet of rice, seaweed, and veggies into a spiral. Give it one last squeeze to seal the deal. For a full photo tutorial of the process, click here.
10. Slice each roll into 6 bite-sized discs with a freshly sharpened chef’s knife. Sprinkle the cut side with sesame seeds and dive in with soy sauce and/or Sriracha chili sauce.

Siracha Mayo

8 servings

• 1 cup mayo
• 3 tablespoons Sriracha chili sauce
• Juice from ½ a lemon (about 2 tablespoons)
• 1 garlic clove, finely minced
• Salt to taste

Combine all in bowl and mix until uniform.

Lychee Lime Sorbet

Ingredients

1 can whole seedless Lychees 20 oz

2-4 Tbsp lime juice

¼ cup organic cane sugar

2-3 pinches of salt

1. Puree ingredients in food processor/ blender.
2. Run through Ice cream machine until frozen

 Matcha White Chocolate Mousse

Ingredients

1 teaspoon matcha powder

1 cup heavy cream (divided)

4 ounces white chocolate (coarsely chopped)

1 teaspoon vanilla extract

Directions

Sift the matcha powder into the pan of a double boiler and whisk in 1 tablespoon of the heavy cream, whisking until no lumps remain. Whisk in 3 more tablespoons of heavy cream and add the white chocolate. Heat over medium low, stirring, until the chocolate has melted. Remove it from the heat and let it cool for about 15 minutes, stirring occasionally, until it’s cool to the touch.

In a large bowl, combine the remaining heavy cream and vanilla extract and beat until stiff peaks form. Combine half of the whipped cream with the melted white chocolate, and then fold in the remaining whipped cream. Spoon into 4 individual small bowls, cover, and let them set in the refrigerator for 2 hours.

Serve with additional whipped cream, shaved white chocolate, or fresh berries.

GINGER ICE CREAM

Ingredients

• 2 cups (473 ml) whipping cream
• 1 ¼ cups (300 ml) sweetened condensed milk
• 1 1 tsp vanilla extract
• 4 inch knob of ginger grated
• ⅓ cup crystallized ginger cut into small pieces

Instructions

1. Pour the container of whipping cream into a small saucepan and grate the ginger into it. Let steep for 20 minutes.
2. Pour the cream through a sieve into the bowl of an stand mixer with a whisk attachment.
3. Whisk until you have soft peaks.
4. Add the condensed milk and vanilla extract.
5. Mix for for about a minute until fully incorporated.
6. Turn off mixer and with a spatula, fold in the crystallized ginger.
7. Pour into a freezer safe container and freeze overnight.

Mummified Calzones

Cheese filled eyeballs

Dracula’s Sauce

Ghostini’s with veggies

Boo beverage

Dark and Stormy cupcakes with Scream cheese icing

Boo Beverage         about 9 servings

 2 cups orange juice

2 cups milk or almond milk

2 pints orange sherbet

4 medium ripe bananas

 2 cups whipped topping pre-made or home made)

 mini chocolate chips

Directions

Process the orange juice, milk, sherbet and bananas in a blender until smooth.

Pour into glasses. Using a pastry bag with a small hole cut out at the tip, top the beverage with whipped cream in the shape of a ghost. Top with 2 chocolate chip “eyes”

Equipment needed

Blender, pastry bag, mixer

Cheese-Filled Eyeballs- makes about 25 little meatballs

1 1/2 pounds Ground Chuck

3/4 cup Italian style bread crumbs or Panko seasoned with dried herbs

½ teaspoon salt and ½ teaspoon pepper

1 egg, slightly beaten

3 sticks of string cheese

1 can of sliced ripe olives, drained

2-3 cups of Marinara Sauce

Heat oven to 325*. Line a baking pan with parchment paper.

In a large bowl mix together the chuck, bread crumbs, eggs, salt and pepper.

Using a #30 disher, shape into 1 inch balls and place them on the baking pans.

Cut each cheese stick in half. Then cut each half into 3 pieces. Press a piece of cheese into the top of each meatball.

Bake 18-20 minutes or until meatballs are fully cooked.

Place a slice of olive onto the cheese and insert a stick or skewer and serve with Marinara sauce

Spooky tip #3 You can add some dried spices such as ½ teaspoon of basil, oregano, and ¼ teaspoon of garlic and onion powder to spice up the meatball mix

DRAGON FRUIT SALAD

INGREDIENTS

1 red dragon fruit peeled and cubed (or just one of either color)

1 white dragon fruit peeled and cubed

2 kiwi peeled and sliced

1 banana peeled and sliced

1 starfruit edges trimmed and sliced

1/3 cup macadamia nuts or any nut-optional

2 tablespoons coconut unsweetened

You can add other fruits like grapes, dried cranberries, pineapple, mandarin oranges, pears, apples.

Honey Mint Dressing

3 tablespoons lemon juice

2 tablespoons honey

2 tablespoons fresh mint chopped finely, + more mint leaves for garnish

INSTRUCTIONS

Add all the fruit salad ingredients together in a bowl, right before ready to serve.

Add the dressing ingredients to a small bowl and whisk to combine. Drizzle over the salad.

Garnish the salad with additional mint leaves, macadamia nuts, and coconut flakes.

Optional dressing

1/3 cup yogurt, 2 teaspoons lemon zest, 1 Tablespoon lemon juice, 2 Tablespoons maple syrup, and ½ teaspoon cinnamon. If using this- do not add the mint to the fruit salad

Ghostinis- Heat oven to 375*. Line a baking pan with parchment. Using 10-inch flour tortillas and ghost (or Halloween themed) cookie cutters, cut out the shapes. Brush or spray the cut out tortillas with butter and then sprinkle cinnamon sugar on top. Bake for about 10-12 minutes-watch them- you don’t want them to brown too much!

We also added mini chocolate chips to the ghosts as eyes before baking and we added candy eyeballs to the fruit salad and thinly sliced celery for crunch!

Quick Marinara Sauce

2 Tablespoon Olive oil

½ cup chopped onion

2-3 large cloves of garlic, minced

1 small can tomato paste (optional)

2 (28 oz) cans of San Marzano Tomatoes

1 ½ teaspoon salt

¾ teaspoon pepper

Pinch of red pepper flakes

Heat the oil in medium size saucepan over medium heat and add onions, garlic and red peppers flakes. Cook until fragrant and sizzling. DO NOT BROWN!!  Add tomato paste and cook until starting to brown. Add tomatoes and season with salt and pepper. Bring to boil over high heat, then reduce to a simmer and cook until tomatoes are falling apart and juices are reduced slightly, about 15 minutes. Taste and adjust seasonings. You can add 1-2 Tablespoons of red wine or the same amount of grape jelly to add some sweetness.

Equipment needed- large heavy-bottomed saucepan

“Mummy-fied” Calzones    makes 1 large of several small mummies

Basic Pizza Dough –

3 cups flour

1 teaspoon salt

2 ½ teaspoons yeast

2 teaspoons sugar

1 Tablespoon olive oil

1 cup warm water

Dissolve sugar and yeast in ¼ cup of the water. In a bowl, mix the flour and the salt. Mix in the olive oil, yeast and the rest of the water (3/4 cup). Mix by hand or in the bowl of a stand mixer. Knead until the dough is elastic and smooth. Transfer to an oiled bowl and let rise in a warm place for about 1 to 1 ½ hours, until doubled in size. (you can make this the day before and let it rise, covered , in the refrigerator overnight). Bring to room temperature before using (about 1 to 1 ½ hours)

Calzone

Pizza sauce or Marinara

Pizza toppings- your favorites!

Mozzarella cheese, shredded

1 egg for egg wash

Pizza sauce Recipe

1  8 ounce can tomato sauce

¼ cup tomato paste

½ teaspoon salt

½ teaspoon each oregano and ½ teaspoon basil

Pinch of garlic salt, sugar and black pepper.

Mix all ingredients in a small saucepan over low heat. Let cool before using on pizza dough.

Instructions

1. Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper
2. Remove pizza dough and roll out into a rectangle
3. Using a small spatula as your guide, cut the dough along the edge with a sharp knife
4. Wrap the mummy by folding over each edge of the dough
5. Transfer to large cookie sheet. Use 2 large spatulas to transfer if necessary.
6. Beat egg in a small bowl, brush onto calzone
7. Sprinkle with corn meal, optional
8. Bake for 20-30 minutes or until golden brown
9. While the calzone is setting for a few minutes, create the eyes by slicing the ends from 2 black olives and stuffing with a bit of mozzarella cheese

Dark and Stormy Chocolate Cupcakes

1 cup flour

½ cup cocoa powder

½ cup sugar

½ cup packed light brown sugar

1 teaspoon baking soda

¼ teaspoon salt

5 Tablespoons unsalted butter

3 Tablespoons vegetable oil

1/3 cup water

1 large egg

¼ cup buttermilk

1 ½ teaspoons vanilla extract

Preheat oven to 350*.  Line a 12 cup muffin tin with liners.

Whisk together the flour, cocoa powder, sugar, brown sugar and salt in the bowl of a stand mixer (or large bowl if using hand held mixer)

In a small saucepan, heat the butter, oil and water over medium heat, stirring until the butter is completely melted. Whisk the butter mixture into the dry ingredients on low speed until thoroughly combined. Whisk in the egg, then the buttermilk and vanilla.

Fill the cupcake liners about three- quarters full. Bake for 20-24 minutes, until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pan and then remove the cupcakes to a wire rack.

French Country Salad with Lemon Dijon

Homemade Fettuccine with Cream Sauce

Steak Au Poivre

Chocolate Lava Cobbler with Vanilla Ice Cream

or Lemon Gelato

French country salad with citrus vinaigrette

• 1 (5 oz.) bag of arugula
• 4oz asparagus, tough ends trimmed
• olive oil, to drizzle over asparagus
• sea salt, to sprinkle over asparagus
• 1/4 cup sliced cooked beets, canned, jarred, home-cooked
• 1/4 cup whole walnuts or pecans, toasted
• 1 oz crumbled goat cheese

For the vinaigrette

• 1 tbsp dijon mustard
• 1 1/2 tbsp balsamic vinegar
• 2 oz olive oil
• 1 clove small garlic, minced
• 1/4 tsp sea salt
• pinch of freshly ground black pepper
• 1 tbsp lemon juice
• 1 tsp lemon zest

1. Preheat the oven to 400°F. Line a baking sheetwith a piece of parchment paper. Cut the asparagus into 1 1/2″ long pieces. Spread the asparagus out onto the prepared baking sheet. Drizzle olive oil over the asparagus along with a sprinkle of sea salt. Roast for 4 to 5 minutes, until the asparagus is tender but still has a bite. Allow the asparagus to cool before using.
2. Toss the arugula with the asparagus in a large bowl; temporarily set aside.

To create the dressing

1. Whisk all of the vinaigrette ingredients together in a small bowl

1. Toss the salad with the vinaigrette until everything is lightly coated in the dressing. Then garnish the salad with the sliced beets, toasted nuts, and crumbled goat cheese.

Fresh Pasta Dough

yield: 2 servings

1 ¼ cups all purpose flour

2 large eggs

1 tablespoon olive oil

½ teaspoon sea salt

  Making fresh pasta dough is fun and very easy. Traditionally, the dough is mixed directly on a board or counter but it is acceptable to begin the dough in a bowl to limit the cleanup. Laminate counter tops are fine for kneading dough but natural or engineered stone is best as it is non-porous and maintains constant temperature, especially important when working with yeast doughs.

  In a bowl or on a countertop, combine the salt and flour. Using your fingers, create a well in the center of the mound, being sure that the well’s walls are equally thick and high. In a separate container, combine eggs and olive oil. Scramble eggs with a fork to incorporate oil.

  Add 1/3 of egg/oil mixture to center of well. Using a swirling motion, pull flour from inner walls of well into eggs and mix until it forms a thick paste. If working on a countertop, be careful not to break through the walls of the well as egg will run out over the work surface. When center is no longer runny, add half of remaining egg mixture and stir to paste. Add remaining liquid and repeat. Continue to mix until fork is no longer effective and then turn dough out onto work surface.

  Knead dough by flattening, folding it in half and pressing hard with the palm of your hand. Rotate 90’ and repeat over and over until dough is a consistent color (no patches of flour or egg mixture) and begins to feel springy. Pasta dough should be visibly bumpy but soft and smooth to the touch. To test, press a finger into dough. The depression made by your finger should spring back almost entirely. Flatten dough into a disk 1 ½ inches thick, wrap with saran and place in cooler to rest for 20-30 minutes or until finger divot does not bounce back. This means that the gluten that was excited in the kneading process has relaxed and the dough is ready to be rolled and cut.

White wine cream sauce

  yield: 2

1 cup heavy cream

½ cup parmesan

 ½ cup white wine

2 garlic cloves, minced

1 teaspoon veggie oil

Salt and pepper to taste

In a large skillet over medium heat add veggie oil and garlic, as soon the garlic is aromatic Add white wine. Cook wine down until the pan is almost dry then add heavy cream and cheese. Mix until cheese is fully melted then season with salt and pepper.

Steak Au Poivre

2 thick-cut Steaks Beef Tenderloin or NY Strip steak, 6-8 ounces, about 1 1/2 – inches thick

Coarse salt

1Tablespoon whole black peppercorns crushed

1 Tablespoon butter

1 teaspoon olive oil

2 tablespoons brandy

1/4 cup heavy cream

Instructions:

1. At least 30 minutes up to an hour before cooking remove the steaks from the fridge. Sprinkle all sides of steaks with salt. Just before cooking, pat steaks dry with paper towel to remove any excess moisture. Generously coat all sides of steaks with the fresh ground black pepper, pressing it into the steaks.
2. Heat a large heavy cast iron skillet over medium high heat. Add butter and olive oil. Just as butter begins to smoke, place steaks in pan for medium rare, cook for 4 minutes on each side. Adjust cook time for desired doneness, using a meat thermometer for doneness. Transfer to plate, cover loosely with foil.
3. Turn burners off. Carefully pour Cognac into hot frying pan. Carefully light the alcohol with a lighter and swirl the pan around until the flame burns out. Turn heat back on to medium. Whisking until sauce lightly thickens, about 6-8 minutes. Salt and pepper to taste, pour sauce over steaks.

Steak temperature:

Rare 125F, Medium Rare 135F, Medium 145F, Medium well 150F Well done 160F

Truffle Aioli (Truffle Garlic Mayo)

Ingredients

½ cup mayonnaise

1 teaspoon white or black truffle oil

1 teaspoon lemon zest

½ teaspoon lemon juice

1 clove garlic grated

kosher salt or sea salt/pepper to taste

Instructions

Whisk – Add mayonnaise, truffle oil, lemon zest, lemon juice, and garlic to a bowl and whisk until combined.

Brownie pudding (chocolate lava cobbler)

  yield: 8

1 cup flour

2 teaspoon baking powder

1 teaspoon salt

2/3 cup sugar

2 tablespoons cocoa powder

½ cup milk

2 tablespoons veggie oil

1 teaspoon vanilla

1 cup brown sugar

4 tablespoons cocoa powder

1 ½ cup hot water

Preheat oven 350

Grease 9×9 pan

In a small bowl mix together flour, baking powder, salt, sugar, 2 tablespoons cocoa powder, milk, veggie oil, and vanilla. The batter will be very thick. Pour into prepared pan, spread evenly.

In a small bowl combine brown sugar and remaining cocoa powder, pour over top of thick batter. DON’T MIX.

Pour hot water on top and place in the oven. Bake for 30-40 minutes. Serve warm with vanilla ice cream.

Lemon Gelato Recipe

INGREDIENTS

125 ml lemon juice ½ cup (about 3 lemons)

150 g granulated sugar ¾ cup

250 ml milk 1 cup, whole and fresh

250 ml heavy cream 1 cup

INSTRUCTIONS

How to Make Lemon Gelato WITH Ice Cream Maker

Wash and squeeze the lemons. You will need about 125 ml (½ cup) of juice. Of course, it depends on the size of the lemons. About three lemons should be fine.

Strain the juice through a strainer to remove any seeds or peels.

Pour the strained juice into a larger container. Add the sugar to the lemon juice and stir.

Then add the heavy cream and finally the whole milk. Mix thoroughly with a spoon until the sugar is completely dissolved.

Pour the mixture into the basket of the ice cream maker, close it and start. After about 40 minutes (time may vary depending on the model of the machine) your lemon gelato is ready!

How to Make Lemon Gelato WITHOUT Ice Cream Maker

Wash and squeeze the lemons. Strain the juice through a strainer to remove any seeds or peels.

Pour the juice into a larger bowl. Add the sugar and stir. Then add the very cold whole milk. Mix thoroughly with a spoon until the sugar is completely dissolved.

Whip the cream with the help of a stand mixer or an electric whisk.

Then add the milk and lemon mixture and stir gently from bottom to top to combine. Pour the mixture into a gelato container and place it in the freezer for about 5 hours. Every 30 minutes you have to break the frozen surface. So remove from the freezer and mix for about 30 seconds using a hand whisk or an electric whisk on low speed.