FlyingPan Simple Cooking, Delicious Living

      Parmesan Cheese Crackers Ingredients - 160g (1 1/4 cup) flour - 50g (1/2 cup) hazelnut flour - 1 teaspoon salt - 1 teaspoon of black pepper - 50g (1/4 cup) butter - 170g (1 1/2) grated parmesan ceese - 1 egg - 2 tablespoon heavy whipping cream If needed, grate the  parmesan . You can use a manual grater or you can use the food processor. Measure the ingredients, in a bowl with the  flour  add  salt and pepper In a food processor add  hazelnut flour,  the  flour mixture , the  parmesan  and the  butter . Mix until fully blended. Add the  egg  and 2 tablespoons of  whipping cream  and blend for 20/30 seconds until the mixture is evenly moist. On a workinf surface place 2 plastic wrap sheets. Divide the mixture into 2 parts and wrap them. Using your hands make 2 square logs. (about 3cmx3cm) Let them cool in the  freezer for 1 hour . Later, cut them ...

                 Oven Potatoes Ingredients - white or yellow potatoes - sweet potatoes - olive oil - rosemary - salt Peel the  potatoes  and dice them into small pieces. The smaller the pieces, the shorter the cooking time. Add  2 tablespoons of olive oil  and spread them over the potatoes . Add  rosemary  on the top. Cook in the  oven at 180°C  (370F) for  one hour After one hour, add  salt  to taste and stir the potatoes. Eventually add 1 tablespoon of  olive oil  if they look too dry.  Cook for 30 min or until the potatoes are crispy and golden brown.  Serve Hot.

Gluten Free Chickpeas Chocolate Cake Ingredients - 1 1/2 cups dark chocolate - 1 can chickpeas (garbanzo beans), rinsed and drained - 4 eggs - 1/2 cup brown sugar - 1 teaspoon baking powder - powdered sugar to coat Melt the  chocolate  in the microwave and let it cool at room temperature Preheat the oven at 180C (350F).  Rinse and drain the  chickpeas  and put them in a food processor. Add the  eggs . Blend them to a cream. Add the  sugar and the  baking powder . Blend again. Add the  chocolate  and mix until the cream is smooth. Butter a cake pan and add the  chickpeas mixture  and spread it evenly. Bake  in the oven at  180C (350F) for 35-40 minutes , until a tooth stick comes out clean Let the cake cool at room temperature before to serve. Sprinkle  powedered sugar  on top when serving.