Grilled Chicken Gyros with Greek Air Fried Potatoes Ingredients 4+ 2-4 Chicken Breast Iceberg Lettuce Tzatziki Sauce (I'm using my homemade recipe) 1 Medium Red Onion 1 Medium Tomato 1 Green Bell Pepper Feta Cheese Mozerella Cheese Salt Black Pepper Garlic Powder Olive Oil Cooking Spray 2-4 Russet Potatoes Dried Oregano Greek Marinade 1 Medium Lemon Steps Place your chicken breasts into a zip lock bag or bowl and pour 3/4 of your Marinade onto them. Let them Marinade in for 2 - 48 hours. The longer, the tastier. While they Marinade, go ahead and make your Tzatziki (recipe on my profile). If you don't plan on making Tzatziki from scratch, then you can ignore this step. After marinading, Preheat your BBQ to medium heat (about 375°F). Cut all of your vegetables and set in the fridge until you're ready to assemble the Gyros. Brush the grill with a bit of oil and place your chicken on (topside down). Cook for 15 minutes, then flip, brush with...
Chocolate Sandwich Cookies / Crispy Cocoa Cookies filled with a Smooth Chocolate Cheese Cream
Ingredients
- used about 4.5 cm diameter cookie cutter
- 100 g (3.5 oz) unsalted butter, room temperature
- 80 g (2.8 oz) powdered sugar
- 20 g (1.2 Tbsp) beaten egg, room temperature
- 150 g (5.3 oz) cake flour or all-purpose flour
- 15 g (2.5 Tbsp) cocoa powder, sugar-free
- 30 g (1 oz, 5 Tbsp) ground almonds
- 5 drops vanilla oil, optional
- Chocolate Cheese Cream
- 100 g (3.5 oz) milk or bitter couverture chocolate
- 200 g (7 oz) cream cheese, room temperature
Steps
My You tube Recipe Channel→ Fumie's Recipe
https://youtu.be/n-Sxg8bDODE
If there are lumps in the powdered sugar, crush it. Stir well flour and cocoa. Cream butter until smooth. Add the powdered sugar in 2 parts, mix well each time.
Use an electric mixer to beat on low speed for 3-4 minutes until whitish. Add beaten egg in 2 parts, beat on low speed each time until smooth. Add vanilla oil and mix well.
Take the batter adhering to the mixer and put it in the bowl. Add ground almonds and use a spatula to mix until smooth while crushing the lumps.
Sift flour and cocoa mixture over the batter. Fold the flour into the dough while scooping the flour sometimes. Mix until the dough turns a cocoa color and large lumps form.
Place the dough on cling wrap. Fold one side of plastic wrap to cover the dough, press it to flatten. Next, fold cling wrap and dough together in half, press it. Repeat that another 4-5 times until smooth.
Form it into a flat square, seal it with cling wrap. Let it sit in a fridge overnight.
Take the dough from the fridge and leave it for 15 to 20 minutes to soften it a little. Use your hands to press it to soften a little. Please press the edge many times to prevent the dough tears. Lay cling wrap or baking paper on the work surface, place the dough on it. Sprinkle bread flour over the dough. Roll it out into 5mm / 0.2-inch thick.
Cut it with a cookie-cutter, place the cookie stamp on top, press down. Re-roll the dough scraps and cut and stamp.
Please peel off each cookie gently not to lose its shape. If you put your hand under the paper and push the cookie up, you could peel it cleanly. Arrange them on baking sheets lined with baking paper.
Cool in the freezer for 1-2 hours. Preheat an oven to 190℃ / 374F. Turn down the oven to 170℃ / 338 F, and bake it for 15 mins. Let it cool for a little and then put them on a rack to cool completely.
[For Cream] Warm the chocolate with a microwave at 600W for about one and a half minutes. Stir it to melt. Smooth and soft the cream cheese. Add chocolate and mix until smooth.
Spread the cream thinly on the bottom of the cookie. This will make it easier to stick when you pipe the cream on. Pipe the cream over it. Put a small amount into a piping bag, and you will pipe easily. Warm the cream a little at 600W for 15 sec if it is stiff too much. Please be careful as it separates if you microwave it too much!
Cover with another cookie, press gently. Repeat with the remaining. Put them into an airtight container. Chill them for 3 hours or more.
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