au.haerentanimo.net
New recipes

Surprising foliage

Surprising foliage


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


The chops are washed, drained, beat a little with a hammer and seasoned to taste with salt and pepper. In a pan in which I put a little oil, water and wine we put the chops that we leave under the lid, until both the water and the wine evaporate and then we leave a little more when they brown a little. We take out the chops on an absorbent towel.

Separately, clean the onion, cut it into small pieces and put it to harden in oil. When the onion starts to take on a golden color, add the spinach and let it cook for about 10 minutes. add a boiled egg cut into small cubes, season with salt and pepper and mix well for a good homogenization.

The assembly operation follows. We spread the puff pastry sheet on the work table that we lined with flour and cut it into 4 pieces. The dough pieces must be larger than the chop piece. chop. On top of each chop we put a slice of cheese and then a healthy spoonful of spinach. Cut the donut into vinegar into thin slices and then place 5-6 slices on top of the sap. beaten egg and sprinkle with sesame seeds. Place everything in a bowl greased with oil and lined with parchment paper and put in the oven and let it brown well.

When it is ready, take it out of the oven and serve it both hot and cold.

It's a delight.

Good appetite!


Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl of milk for 30 '. Chop the onion, garlic


Oven bowl, ceramic, rectangular, 3.8L, red

Package 2 Rollers for vacuuming food 20 cm x 6.7 m

Slow Cooker 3.5L Digital HingedLid

Don't miss any recipes or find out what else
we set up on

To be up to date with the latest news and promotions enter your email address and click the send button

We assure you that your information will be kept secure and at any time you can change your mind by clicking on the unsubscribe link in the footer of any email you receive from us.


I got the recipe from my mother "from the notebook", I made it several times successfully for sweet pies or appetizer type. A great advantage that the recipe brings me is the fact that it saves me from buying frozen puff pastry sheets, which are good, but if I make them I at least know what I put in them.

knead the ingredients for the first dough until you get a composition that comes off the fingers and is easy to spread.

Mix the butter with the 7 tablespoons of flour, so that it is an easy spread.

From the dough 1 spread a sheet over which the dough 2 is greased (in the picture half of the quantities, I spread 2 sheets).

Roll it lengthwise and let it cool until it hardens. I made 2 such rolls that I cut in half == & gt 4 pieces, each for a sheet. A relatively thin sheet is spread from each piece (of the roll) - the dough no longer needs to be folded, etc., it is already in layers because it has been rolled. Put the desired filling on the sheet, roll it and put it in the preheated oven at high temperature. I made a pie with sweet cheese and left it for 30 minutes. at 210 degrees C.

It looks like real puff pastry, and it's very good. I hope you catch the recipe well, it's easy (otherwise I don't know if it would work out for me!) And good - for me discovering it was a pleasant surprise, a rescue.

The simple puff pastry recipe was proposed by caterpillars on the culinary forum.

This puff pastry is used in several puff pastry recipes - cheese pie, meat, mushrooms or pies.


Surprise puff pastry - Recipes

I have accustomed you to pleasant surprises for both the soul and the taste buds. This time, too, we are no exception and we are preparing you for the Maicom Pajama Party. lots and lots of pampering so that you really feel that the time spent has been dedicated to you. You will taste a huge cake with a surprise ingredient and you will enjoy local sparkling wine with special flavors.

About the special branded cake "7 Spice" I don't think there is much more to say. Who was at the previous edition of pajamas could taste the wonderful creation of pastries and admire a dessert of grade 10. About the one from the 8th edition, the creator of the cake told us:
"It will be a light, muss-type cake, which is made for 2 days. More than three confectioners will work on it so that all the details don't get out of sight. Which is good to say, the cake in this edition will be really special with a secret ingredient that we will put inside. We hope you like our idea, and you must tell us about the taste after the party. ”


Surprise puff pastry - Recipes

Chefs have crossed boundaries in terms of what we usually understand by dessert, experimenting with sweets with spicy ingredients and extravagant presentations, but also with a number of unusual combinations. Some of these desserts are centuries old, being inherited traditional recipes, which require several days of preparation. & Icircn restaurants in Malaysia and Singapore prepare Ais Kacang, which includes a mix of ice cream, red beans, tropical lychee fruit and green gelatin. This dessert is recommended for those who want to try new tastes, but also to see a strange look, some who have tasted it say that they had the impression that they see some green worms. Other strange desserts come from chefs who have come close to science and use liquid nitrogen, for example. You can see below some of the strangest desserts in the world, both in terms of ingredients and preparation, as well as appearance:

& Nitrogen ice cream: Manila

Molecular cuisine is experienced by very few restaurants. One of the best from this point of view, Zenses Neo-Shanghai Cuisine in Manila, offers a special ice cream: a fresh cream in the form of a paste frozen in front of the guests with the help of liquid nitrogen. Ice cream has unusual aromas, such as rose, ham or eggs, lavender or osmanthus, a tree that only grows in certain parts of the world.

Dark chocolate: Chicago

Although the name of this dessert has nothing out of the ordinary, the way it is prepared and presented is unique: the person serving you throws spoons full of red cranberry syrup and gray walnut paste directly on the table, and then puts a reduction in sweet black beer , and at the end he smashes big chocolate balls. Chef Matt Chasseur came up with this concept that involves an element of surprise and sound, when the chocolate balls break on the table.

Cherpumple: Los Angeles

Cherpumple has three layers of tart: apple, cherry and pumpkin, each of which is separated by cream cheese. The pies are then baked in the form of a huge cake, which looks like a tower.

Sultan's Golden Cake: Istanbul

The five-star Ciragan Palace Hotel in Istanbul serves a dessert of figs, apricots, quinces and pears that have been marinated in Jamaican rum for at least two years. It takes 72 hours to prepare this dessert, the process including a rare vanilla infusion from French Polynesia, a caramelized black truffle topping and a 24-carat gold flake wrap. This delicacy, the sultan's golden cake, costs $ 1,000.

Green dysentery: Taipei

Some restaurants in Taipei serve bowls that are shaped like a toilet, and desserts fit perfectly into the theme. The ingredients are not as strange as the name. The dessert called & # 8220dizenterie verde & # 8221 includes & icircream cream covered with kiwi sauce, there is also a more & # 8220s & acircngeroosa & # 8221 version of it, red, containing strawberries.

English breakfast dessert: Dublin

Dublin chef Vicky Mcdonald has created a sweet version of English breakfast. He used the caramelized peanut butter sponge cake to represent c & acircrnati, white chocolate biscuits floating & icircn sauce from oranges and strawberries to represent cooked beans and Italian dessert Panna Cotta with a lemon & acircie & icircn centerpiece to make a fried eggs. On the plate is a mixture of dark muffins covered with Panko breadcrumbs to mimic the bread and a black roll of biscuits with rolled chocolate and a drizzle of rice.

Ais Kacang: Malaysia and Singapore

Ais Kacang is a mixture of ice cream over which red beans, sweet cereals, lychee fruit, green gelatin are placed. The base of this dessert consists of ice cream and red beans, over which you can put palm seeds, durian fruit, which has an unpleasant smell of spoiled food and a red gelatin called agar. Put strawberry syrup on top.

Devil & # 8217s Tres Leches: Los Angeles

& Icircn While spicy desserts such as chili-flavored chocolate have been marketed for some time, the Mexican restaurant Chego has taken this trend to a new level. Devil's Tres Leches dessert consists of cinnamon infusion, hot pepper milk, tapioca pudding and spicy sour peanuts.

Tavuk Gogsu: Turkey

It is a traditional Turkish desert made of very finely chopped chicken. The chicken breast is sweetened with a mixture of rice, milk, sugar, flour and butter, sprinkled with cinnamon and almonds. This dessert was a delicacy for the sultans.


Cream with puff pastry and walnut top

The idea of ​​this cream with puff pastry and walnut top, I took it from Nico Grofova and I thank him a lot in this way!

It is of great effect such a cream with good taste and pleasant appearance, I assure you that it is worth preparing!

  • 800 gr puff pastry Bella
  • For the walnut countertop:
  • 6 egg whites
  • 7 tablespoons sugar
  • 8 tablespoons finely ground walnuts
  • 4 tablespoons breadcrumbs
  • 1 teaspoon lemon juice
  • 1 pinch of salt
  • For the cream:
  • 6 yolks
  • 5 tablespoons sugar
  • 8 tablespoons flour
  • 1 l milk
  • grated peel of a lemon
  • 2 teaspoons lemon essence
  • 250 gr butter (82%)
  • 1 pinch of salt

[preparation title = & # 8221Preparation & # 8221]

We prepare the puff pastry

Preparation of walnut countertop

For the walnut top, mix the egg whites with a little salt, then gradually add the sugar and lemon juice and mix until you get a firm meringue.
Finely grind the walnut and mix it with the breadcrumbs so that it does not stay coarse.
Gradually add this mixture over the meringue, mix well and spread the top in a tray lined with baking paper.
Put the tray in the oven for 35 minutes at 180 degrees.

I used a 27/39 cm tray.

Cream preparation for creams with puff pastry and walnut top

For the cream, mix the yolks with a little salt and sugar until they become frothy, then gradually add the flour, lemon peel and a little cold milk.
We will add the rest of the milk hot, then we put the bowl on medium heat and we stir continuously until we obtain a cream of the texture of a thick pudding.

When we lift the pot off the heat, we add the essence.
We give the cold cream, covering the bowl with a foil, so as not to catch the crust.
Meanwhile, remove the butter from the refrigerator to soften at room temperature.

Then we will mix it with the cooled cream, putting a little of each until everything is well mixed.

Assembling Creams with puff pastry and walnut top

Place a sheet of dough in the tray, spread half of the cream over it, then place the walnut top, spread the rest of the cream and cover with the other sheet of dough.

We place a weight on the cake, a thick wooden bottom, a dictionary, or a book and let the tray cool for at least half a day, if not overnight.
Then we can slice the cake nicely.

It is very good and effective, this cream with puff pastry and walnut top, I highly recommend it!


Classic puff pastry dough

Recipe of French dough or by pastry homemade with butter it is one of those "test stones" of the pastry chef, whether he is a professional or an amateur. It's not so easy to get those dozens of layers thinner than a cigarette sheet, alternating with layers of butter, but it's definitely not impossible.

The origin of this type of dough seems to be related to the phylo dough from the Middle East, but for the first time a recipe of puff pastry (pastry dough) in 1653, in the book & # 8222Pastissier françois & # 8221 by François Pierre La Varenne.

I decided to start this classic puff pastry dough right now because for the first time I accepted a Daring Baker's challenge. This month's theme was chosen by Steph, the author of the blog A whisk and a spoon, and it is wind flight & # 8211 means some lightly feathered pies, which could easily float on a breeze, a classic piece of French pastry. The real challenge is that the puff pastry from which the pastries are made must be provided by the brave amateur pastry chefs who accept the challenge.

I confess, for me this challenge is not so difficult, I have already made puff pastry countless times, on top of that I came up with an innovative idea of ​​quick puff pastry & # 8211 but this time I have to follow the recipe proposed by Steph. The proposed dough recipe belongs to Michel Richard, from the book & # 8222Baking with Julia & # 8221 by Dorie Greenspan.

Although the recipe is really laborious, it is worth making at home. The quality of the puff pastry that we find in stores seems to be getting worse, we rarely come across a good one, which does not give the feeling that it has stuck to the roof of the mouth after eating it. I have not yet discovered any brand of puff pastry made with butter, all are with margarine, so if you are interested in this aspect, the effort to get a quality dough will really be rewarded.

The classic puff pastry can be stored in the freezer for months, and will be thawed slowly in the refrigerator when we need it. So let's get to work!

Ingredients classic puff pastry dough & # 8211 French dough

  • 500 grams of flour 000
  • 1 teaspoon grated salt
  • 300 ml. of very cold water
  • 1 teaspoon white vinegar
  • 450 grams of butter with 80% fat & # 8211 I used only 350 grams and the dough worked perfectly
  • in addition: flour for sprinkling the work surface

Preparing classic puff pastry & # 8211 French dough

1. From cold water, flour, vinegar and salt, knead a smooth, non-sticky dough. (Eventually add a little more flour, until the dough has a pleasant consistency, neither too soft nor too hard, and is completely non-sticky). Wrap the dough and put it in the fridge.

2. The cold butter, from the fridge, is flattened with the help of the rolling pin, between two plastic sheets & # 8211 I used baking paper & # 8211 until obtaining a rectangle of approximately 20/30 cm.


3. Place the butter back in the fridge, so wrapped in baking paper, it is very important that the butter does not soften. After about 10 minutes, take the dough out of the fridge and place it on a well-floured work surface:


4. Spread the dough in a rectangle twice as long as the butter. Place the butter on top, centered:


5. Pull the edges of the dough towards the center, covering the butter. In the middle, an almost perfect joint line of the two ends of the dough must be obtained.


6. Remove the excess flour with a brush and, on the line joining the two sides of the dough, fold it in half, as if closing a book:


7. Wrap and leave in the fridge for 30 minutes.
After this rest time, the dough is placed on the floured work surface. Gently press the extremities, pressing them, to keep the butter inside.


8. Roll out the dough again, keeping the proportions (the long side to be the longest) to a thickness of about 0.6 cm. Fold in three on the longest side.


9. Roll out the dough again and refrigerate for 30 minutes. Repeat step 8 5 more times. After the last packing, the dough is wrapped again. Leave in the fridge for at least 30 minutes. It is then spread on a 3 mm sheet. thickness. To make the dough easier to handle, I cut it in half and spread 2 separate sheets. This dough sheet is given the desired destination. It is preferable to cut the edges with a very sharp knife. We can use them for some saltines, for example.

To cut the puff pastry, use a sharp knife that is good to pass through flour, so as not to disturb the thin layers of dough alternating with those of solid butter.

The puff pastry is worked quickly, so as not to heat up in the kitchen temperature. After it is given the desired shape (sheets for cream, pies, rolls, etc.) it is good to put it in the fridge for another 15-20 minutes before baking. The indicated baking temperature is 180-190 ° C.

Below is a gallery of recipes for which I used the classic puff pastry dough. Click on any image to read the complete recipe:


What a surprise Elena Băsescu's children had for her birthday

Sofia, Traian jr. and Anastasia prepared a beautiful surprise for their mother, probably helped by their grandmother Maria Băsescu, who has been watching over their childhood since they were born.

Thus, one by one, the three children gave their mother a huge bouquet of flowers. Spring flowers. It is clear that Elena Băsescu was extremely impressed and proud, because she photographed each one and uploaded their photos on Instagram.

Also on the social network, her sister Ioana wished them Happy Birthday.

What is Elena Băsescu doing now

The latest news in the press about her was about her job. It was also an opportunity to be attacked by some who truncated the information. In fact, Elena Băsescu was employed, until the end of the former legislature, in the group of the Popular Movement Party. Being employed for an indefinite period, Elena Băsescu was later included as a counselor at the Internal Affairs Commission, after the PMP did not cross the threshold. She left the Parliament and, as it appears from a post of hers, with a picture, on the social network, she is now working at a law firm.

Cooking tips from mom Elena

Having a large family and being a single mother, Elena Băsescu often works in the kitchen. As we found out from the images she makes public, she last recommended to the fans how she makes the barbecue in the yard of the house.

Last week he applied the recipe, posting "delicious" images and tips for those who want to try to follow his example.

Mangalita ribs (pork)

recipe inspired by the youtube channel of Big Green Egg:

  1. We are "looking for" friends who have a yard and a smoker Big Green Egg
  2. Clean the ribs of the membrane, then apply a layer of mustard before rubbing to make the plug
  3. The coals are ignited in the Big Green Egg, after which they stabilize at the desired temperature (250-260 degrees Fahrenheit)
  4. Put the ribs on the fire and start the timer for cooking (45 minutes with the bones down)
  5. After 45 minutes, apply (with a brush) a mixture of apple juice and apple cider vinegar to which we add a little tabasco. We leave them on the fire for another 45 minutes

We are at minute 90 & # 8230 once again greasing the ribs with the mixture of vinegar and apple juice


Video: Beautiful Relaxing Music Peaceful Piano Music u0026 Guitar Music. Sunny Mornings by Peder B. Helland


Comments:

  1. Sanders

    Perhaps

  2. Nikoramar

    Excuse me, I have thought and removed the message

  3. Bashakar

    Shame and shame!

  4. Dak

    Quite right! Idea excellent, I support.

  5. Tojaramar

    The people in such cases say - Ahal would be uncle, looking at himself.

  6. Zulkijind

    i'm better, maybe i'll keep silent



Write a message