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Wash the apples, peel and seed them and cut them into thicker slices (cut the apple into eight). Put 100 g of butter in a pan and add half the amount of sugar to the apples, let them soak in the butter, then remove them on the absorbent napkins to remove the excess fat.
The rest of the butter and sugar will be simmered with cognac over medium heat, the apples are placed on a plate, ice cream (cream) in the middle and I used a decoration of melted sugar (angel hair). It must be done 2-3 minutes before serving the dish if it is done earlier, leave it, it must also be kept cold, but not in the refrigerator.
step 1. Melt the butter, then cool it a bit.
step 2. Add 100 ml of cream and 1 tablespoon of sugar. Stir.
step 3. Add 1.5 glasses of sifted flour together with baking powder. Knead a soft dough, but not sticky. We form a ball out of it and leave it in the fridge.
step 4. We take care of the apples. We clean and cut very thin slices, like chips or rose petals.
step 5. Prepare the cream: beat an egg, 100 g of sugar, 2 sachets of vanilla, 200 ml of cream, 2 tablespoons of flour. We get a fairly liquid composition.
step 6. We take the dough out of the fridge and with our palms we spread it in the baking form, preventively lined with baking paper. We also form the walls.
step 7. Arrange a layer of apples and pour cream. Another layer of apples and cream again. Apples should be well soaked in cream. At the end, pour all the cream and decorate with apples on top as you like.
step 8. Bake in the preheated oven at 180 degrees for 50-60 minutes. Follow the baking process, the tart should brown and no longer be liquid.
step 9. When it's almost ready, sprinkle with a little sugar.
step 10. Once removed from the oven, let the tart cool in the oven. The cream should stick well.
I recommend it as a dessert. The bravest, however, can taste it as a first course, as a cream soup. If we leave the dessert version in the equation, then it would go very well as a snack at English tea time, or with a good book, in bed, in warm bedding, looking from time to time at the snowflakes at the window. A taste that will make you think of the past winter holidays, a fine and pleasant combination between the taste of apples and cinnamon.
Wash the apples, peel them and cut them into large pieces. Put them in a pot with enough water to cover them (about 1 L), together with the sugar and cinnamon sticks and let them boil for 15 minutes. Cinnamon sticks are removed and set aside. With a whisk, take the apples out of another bowl and mash them with the help of the vegetable mixer (the vertical one) or in a blender. The puree thus obtained is poured back into the pot on the fire.
At the same time, mix the flour with a little of the juice in which the apples were boiled, rubbing well so that they do not remain lumpy, then add the butter and pour everything into the apple pot. This "step" - the one with flour - is optional, the role of the flour being to bind the soup better and to make it more consistent. However, if you do not like it, you can not add it, in this case the cream will come out more liquid. Boil for another 10 minutes.
After 10 minutes, in another bowl mix the sour cream with the yolks and a little apple juice. Pour into the pot and remove from the heat.
Serve hot, with a little cinnamon powder sprinkled on top, as desired.
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Let's leave aside the classic eggplant salad and make an equally easy, quick and tasty recipe with these wonderful vegetables. Extremely good-looking but made only from simple and healthy ingredients.
Preheat the oven to 180 degrees Celsius.
Wash and dry the eggplant with a paper towel. Cut the eggplant into slices of equal size. But do not cut to the end, leave the slices attached to the tail. Grease each slice with olive oil, season with salt and pepper. Cut the tomatoes into round slices, chop the garlic, parsley and basil and crush the Feta cheese with your fingertips.
Put a baking paper in a tray and put the eggplant. Fill the space between the slices cut with tomatoes, garlic, feta, parsley and basil. Gently pull the eggplant slices to create space between them, forming a fan. Pour, from place to place, a little more olive oil on top.
Bake for about an hour. If after this time there is still liquid in the tray, lower the heat and let the eggplant bake for another 15 minutes / until the liquid evaporates & # 8211 sign that they have penetrated exactly enough.
Eggplant fans with mozzarella and tomatoes
The other day I found some nice fire ribbed eggplants and I thought of making a recipe for Eggplant fans with mozzarella and tomatoes, because they deserved to end up in a recipe that would highlight their beauty.
To be honest, I kept looking for whites for this recipe, but I didn't find any at all this year, so I was satisfied with the present ones as well.
The combination is simple and delicious.
I did not use any meat (read prosciutto crudo, bacon) for the child's taste, but for extra consistency I would recommend using.
Ingredients for the French biscuit recipe
- -125g butter at room temperature
- -2 yolks
- -70g old powder
- -60g cornstarch
- -a half packet of baking powder
- -1 teaspoon vanilla essence
- -200g flour
- -150g ground walnut
- -100g finely ground biscuits
- -2 tablespoons cocoa
- -2 tablespoons honey
- -2 tablespoons sour cream
- -1 yolk
- -1 teaspoon cocoa
- -1 tablespoon milk
How to prepare the recipe for French biscuits?
As complicated as these cookies seem, they are as simple to make.
Mix the butter well with the sugar, until it foams, and over these we add the yolks, starch and vanilla one by one.
Put the flour mixed with the baking powder and knead until you get a homogeneous dough that we will wrap in cling film and keep it in the fridge to rest for about half an hour.
We will take the dough out of the fridge and we will spread a not very thin sheet.
In order to spread the dough easily, we can put a piece of food foil under it and on top of it.
After we spread the sheet, we take a round toothed shape on the edge and start to cut the biscuits.
We cut them in half and put the halves in the tray lined with baking paper.
We use a brush to grease the biscuits with the icing we obtained by mixing the yolk with the milk and the cocoa powder.
After I glazed the biscuits, I drew lines on them with the tip of a knife and put them in the preheated oven at 180 degrees Celsius, for 10-15 minutes.
They are ready when they start to turn slightly golden. Take them out of the oven and let them cool completely in the pan.
Cream for the recipe of fan French biscuits
For the cream, mix all the ingredients. We take a biscuit on which we will put less cream at the base, and towards the lacy side more and over we will put an empty biscuit, so we will get a fan.
In this way we will proceed to the others, until we finish filling them.
They are fine, fragile biscuits that melt in your mouth. I recommend you try the biscuit salami recipe, a recipe that tastes like childhood. & # 128578
- You have to walk very easily with biscuits because they are very fragile.
- You can fill them with other creams, it is ideal to opt for a stronger cream.
- The biscuits can also be kept in the fridge, they do not change their taste.
A recipe that must be tried.
The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.
Whether you are a brandy drinker or not, in the boiled version, brandy becomes something completely different. It has finesse, elegance, delicate aroma and a conquering taste.
- 200 ml of brandy
- 1 tablespoon black peppercorns
- cloves & # 8211 to taste
- 1 teaspoon of honey.
Method of preparation:
Boil all the ingredients in a kettle over low heat. As soon as it boils, set it aside and cover the kettle with a lid, leaving it to stand in a warm place for 10 minutes, so that it stays hot. Serve in small glasses and sprinkle a few sprigs of ground pepper on top. It is a real delight!
- Put all the ingredients in a bowl and cook over medium heat for 3 hours.
- In a milk bag with cheese or walnuts, add the apple cider mixture to a medium mixing bowl and strain the liquids from the solids.
- Add more maple sugar to taste, if desired.
- Store in a glass jar and refrigerate for up to three months.
It's apple cider season! This is one of my favorite fall drinks. With rich apples & # 238n nutrition In season, it is so simple to make and tastes good cold or hot, especially with a cooling fire. And with this apple cider recipe, you don't have to go to the store - you can do it yourself!
looking hot sauces for pasta or steaks? You came to the right place. Find out the secrets of the best hot sauces and prepare homemade goodies with natural and tasty ingredients.
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In a bowl, put flour and butter, sugar, lemon peel and egg yolk. Stir and then pour the apple juice. Mix to obtain a homogeneous dough. Sprinkle the flour on the work table and spread the dough according to the size of the baking tray.
Transfer to the baking tray, making sure that the dough rises on the walls of the pan. Refrigerate. Peel the apples and cut them into four and then slice each quarter without peeling it completely. It has to look like a fan.
For the almond cream, press the juice of half a lemon, which is lightly beaten with the egg and the yolk. Slice the almonds with a rolling pin. Mix the soft butter with the sugar to obtain a frothy cream in which you add beaten eggs, lightly crushed almonds and the two types of flour. Spread the baking cream over the dough, leveling it.
Place the apples on top of the almond cream. Bake the cake for an hour. As soon as it is removed from the oven, grease it with heated jam.
Video: Dieses Video wollte ich niemals machen.. (May 2022).