Separate eggs. Mix the yolks well with 6 lg of sugar until they become like a foam, add boiled water and continue chewing. Put the lemon peel and in turn the 6 lg of flour mixed with baking powder. Grease the pan and wallpaper and pour the top. Place in the oven on the right heat for about 20-25 minutes (the toothpick test is done).
Whisk the egg whites with 150 g of sugar and the vanilla sugar until it becomes hard.
After the top is baked, grease it with a thin layer of apricot jam, then put foam and spread it so that it is at the same level. Put it back in the oven until it gets a little colored on top. Remove from the oven and leave to cool.
Rub the butter with the powdered sugar and the 2 lbs of cocoa well. Spread this cream over the foam and sprinkle coconut (or ground walnut) on top.
I wish you a peaceful holiday!
EVE EVENING CAKE / Recipe with LINO LADA
After a year of waiting, it's time to celebrate again! It is true that this year the Holidays do not have much shine and all the joy of yesteryear. It's been a difficult year and it still is. We won't meet again at Christmas fairs to have a glass of mulled wine. We will no longer spend the New Year entering the street, counting the last seconds of 2020, under a rain of fireworks, in the crack of champagne bottles. We will all be at home, with our loved ones, just so that next year we can do everything we didn't do this year. We will have a peaceful Christmas in the family, and a New Year's Eve as well. But maybe it was time too. That "Everything will be fine" & # 8230 Let's gather in the kitchen, knead and bake cakes listening to carols. Let's make cakes for Santa who will come anyway, because he can travel at night, without a statement.
Sssst, we tell you a secret: Santa is a fan Lino Lada! Likes Lino Lada Cocos, that it's white as snow. She likes it too Lino Lada Milk, that's why he eats stuffed cookies. All. And when he's undecided, a jar of Lino Lada Duo neck down! It is clear that Santa knows where to get his energy & # 8230 That he only has one night for his sake & # 8211 the good, the gentle & # 8211 to roam the earth long and wide.
Let's go back to the kitchen now and get on with it Lino Lada with hazelnuts a magic! A cake for Christmas Eve. We eat, too, and Santa Claus!
You will need: for the countertop & # 8211 eight egg whites, 200 g sugar, 50 g flour, 100 g walnut kernels, 100 g hazelnuts, 50 g almonds, an envelope of baking powder for cream - a jar (350 g) of Lino Lada with hazelnuts, 300 g mascarpone for icing - 200 g of milk chocolate.
How is it prepared
For the top, beat the egg whites well with a pinch of salt until they become foam, then gradually add the sugar, mixing with the mixer on high speed. When the foam is hard as for meringue, add the finely ground walnuts, hazelnuts and almonds to the food processor and incorporate lightly with a spatula. At the end, add the flour in which you put the baking powder and mix again, carefully.
Grease a 20X30 cm tray with oil and sprinkle evenly a thin layer of ground walnuts. Then pour the top composition, level it and put it in the preheated oven at 170 degrees, for 25-30 minutes. Remove from the mold when completely cooled.
To prepare the cream, beat the mascarpone with the mixer until it becomes fluffy and then mix it with Lino Lada spreadable hazelnut cream. Spread the mixture on the walnut top and level. Glaze with melted milk chocolate in the microwave, then refrigerate the cake for about an hour.
Do you find it too complicated to do? Seems! And yet you do not dare to prepare this delicious cake? We have another tip for you. If you still spend Christmas at home, in your pajamas, on the couch, watching movies, sweeten yourself with Lino Lada Gold, the delicious spreadable cream with the best quality cocoa and chopped and ripe hazelnuts. It is a premium product, even for special occasions! And you can eat without care, with a spoon, straight from the jar. A Merry Christmas is a peaceful and relaxed Christmas, so feel good because that's all that matters!
Apple and biscuit cake
Home Desert presents a variety. And that's thanks to Lisa, who is a culinary artist but who. Biscuit balls with coconut and cocoa & # 8211 Better than confectionery. Sponge cake with crushed strawberries and biscuits. Storage of nuts and apples for cakes, using FoodSaver FFS002X. Put the ground biscuits in a tray well greased with margarine, then place the grated apples and. Recipes Video & rsaquo Recipes of Jamilacuisine Cakes. Simple dishes, easy to prepare, classic and wonderful at the same time. I can't wait for the summer apples to appear, and now I can finally show you my favorite recipe for baking apples with Parisian apples.
Cakes, tarts - we wish you all the best! Russian Pies with Apples and Chocolate Cheesesteak, Cooking Recipes, Ethnic Recipes, Oven. Rating: 5 & # 8211 28 votes & # 8211 1 hour 15 min.
It is a very popular homemade cake and that, rightly so. The combination of countertop with roasted walnut, whipped cream, chocolate and biscuits syruped in coffee flavored with. Below, you will discover the cake recipe with sheets of honey, cream and jam, both in.
After they cool, the sheets will harden a lot, they will be like hard biscuits.
- 1 kg of fish
- 3 carrots
- 2 parsley root
- 1 celery
- 1 gulie
- 5 potatoes
- Parsley leaves
- 250 ml tomato juice
- 3 bay leaves
- 3 tablespoons semolina
- 2 eggs
- 1 onion
- Sweet Boya
How do we prepare meatball soup from fish soup?
I cleaned the fish of scales, eviscerated them and washed them well under running water. In a pot I boiled water and boiled the fish for 5 minutes.
I chose the bone meat, over the meat I put 2 eggs, salt, pepper, semolina, finely chopped parsley, chopped onion and paprika. I homogenized the composition and with my hand moistened with water, I formed the meatballs.
In a pot I put all the vegetables cleaned, washed and finely chopped. When the vegetables were cooked, I added the tomato juice and 3 bay leaves and let it boil. I also added the meatballs.
Add salt and pepper to taste. When the meatballs came to the surface I put out the fire and added the finely chopped larch.
The meatballs come out soft and fluffy due to the semolina added to the composition. You can also try to add semolina instead of rice to the pork meatball soup.
Good appetite !
The average grade given by the jury for this recipe is 9.
Recipes with Gina Bradea & raquo Recipes & raquo Fish meatball soup, step by step recipe
Lose weight fast: 9 desserts that don't make you fat
You're on a diet, but that doesn't mean you can't "sweeten" yourself with a dessert from time to time. All that matters is not to be too high in calories and not to overdo it. Here are five desserts that don't sabotage your diet!
How to lose weight fast, without giving up sweets
Sweets in large quantities, especially those from the trade, are a real danger to both your figure and your health. Currently, the amount of sugar we consume daily is well above the normal limit, and the associated problems have not been long in coming (diabetes, obesity, heart disease).
Therefore, you must be careful how many sweets you eat each day and do not overdo it, especially if you want to lose weight.
To get results from a diet you need to limit the consumption of sweets and satisfy your craving for sweets only occasionally. The best solution is to prepare them yourself so that you know exactly the ingredients used!
Here are some ideas and recipes that can help you. Remember that they do not have flour, margarine, butter, eggs, cream, refined sugar, so you reduce a lot of calories, compensating with healthy fats from nuts, seeds that if consumed in moderate amounts do not fatten:
5 light oatmeal recipes
Oatmeal is one of the simplest and breakfast recipes. Biscuit will help with a simple recipe for oatmeal with milk. Be the first to post a comment. Oatmeal with milk can be served just as well at baby's dinner. Traditional, bold, simple, fast, gluten-free, vegan, vegetarian and fasting recipes for you. I don't think oatmeal should be mixed with milk. Milk is a food in itself and in the stomach it breaks down hard. Starting with 3-5 minutes, depending on the type of flakes chosen. Small flakes boil faster, whole ones - harder. CAKE WITH OAT FLAKES, ALMONDS AND GEM (VIDEO RECIPE). Homemade cookies with oatmeal and raisins (video recipe), Petitchef recipe.
Serve for breakfast with a cup of tea or coffee, or for the children's package. Another healthy and quick breakfast option, oatmeal with fruit. Breakfast with oatmeal and fruit. Oatmeal with peaches is a recipe that I often make in the evenings.
Overnight oats, their English name, are very tasty and very easy to make. Porridge with oatmeal and apple recipe. Preparation and porridge ingredients.
Win 4 Chef recipe books
The mechanism of the contest is as simple as possible, and the books offered by librarie.net are as attractive as possible!
We have 3 packs of 4 books to offer, all belonging to the famous and beloved Horia Virlan.
1. Our dishes. Book with more or less Romanian dishes
The book contains recipes for dishes that were picked up by the author on trips around the country, others taken from grandma's cookbooks or "stolen" from a skilled housewife, but all were tested by the author in the kitchen, and the vast majority of preparations have undergone changes in the composition of ingredients and culinary techniques.
The ingredients and spices are the common ones, which we find in any store, super market or market. The author did not want me to decorate recipes cooked by our mothers and grandmothers with "fancy" ingredients, just out of the desire to make them as interesting as possible.
2. Our dishes. Winter recipes
The book Our Dishes. Winter recipes written by Horia Virlan contains a variety of recipes, to everyone's taste, almost every recipe being accompanied by absolutely appetizing photos.
What else can we do to eat more fat to make up for the burns? However, we do not all need lipids, smoked bacon or ribs or lebar. In the chapter that.
Next, I propose both fat-rich recipes and lighter recipes for those mentioned above.
3. Our dishes - Spring recipes
A book with cheerful and fresh recipes. Spring begins with a long period of harsh fasting and lack of days with fish release, unlike Christmas fasting. However, until Easter, there are a lot of greens that fully tone our body, among them: lettuce, spinach, loboda, stevia, leurda, moon radish.
4. Cookbook - Fish and other aquatic creatures
Noi Media Print Publishing House will soon publish a new book by the author Horia Virlan, namely "Fish and other water creatures". This book is part of a series of 6 books.
Between 22.07.2013 - 12.08.2013 you have the opportunity to win 1 pack of books per week.
Fried carp milk
The milk is washed and kept in cold water for about 1-2 hours, changing the water several times. Then put it in a bowl with water in which I added a little salt and let it boil for a few minutes. to cool, season to taste with salt and pepper, add flour and then fry.
They are delicious and good. Try it!
STORCEAG as at SF.GHEORGHE
- Put 2 liters of water with salt and pepper to boil -Cut into small pieces
Oven in the oven with rice garnish
1. The fish is cleaned and washed in some water 2. Onion, parsley, finely chopped garlic 3.
Whole rice with sardines
Did you know that rice, the most popular type of cereal in the world, feeds more than half of the world's population?
Brown rice, whole, has superior qualities to white, peeled. It contains B vitamins (especially B6), vitamin E, magnesium, iron, niacin, phosphorus, potassium, selenium, zinc and copper. On the other hand, sardines are a
small fish, with great benefits for the body. Unlike other fish, sardines can be eaten with bones, which are particularly rich in calcium and especially phosphorus, extremely important elements for health.
bone system. For a healthy diet, rich in vitamins, we recommend a tasty dish, easy to make and ready in just 30 minutes.
Ingredients for 4 servings:
& # 8211 400g brown rice
& # 8211 2 tablespoons olive oil
& # 8211 a suitable onion
& # 8211 3 carrots
& # 8211 2 capsicums
& # 8211 150g canned peas
& # 8211 1 the right zucchini
& # 8211 1 clove of garlic
& # 8211 1 canned Eva sardines in tomato sauce
& # 8211 2 bay leaves
& # 8211 salt & pepper
Method of preparation
The rice is boiled al dente, so that the grain retains its consistency and shape. Once boiled, drain the water and rinse under a stream of cold water. In parallel, prepare the vegetables, cleaned and cut into thin sticks, long
Cut the onion into juliennes and the garlic into small pieces. Together they are put in a non-stick pan with a little olive oil.
After 2-3 minutes add the rest of the vegetables. Leave together for about 12-15 minutes, stirring occasionally. It is important that the vegetables do not soften at all, to remain slightly crispy.
At the end, add the Eva sardines in tomato sauce and season with salt and pepper to taste.
Depending on your preferences, the rice is served separately or can be added over the vegetables, in which case the mixture is kept on the fire for another 5 minutes, until it swells, browns and is completely dry.
Recommendation: Add 2 bay leaves to the water in which you boil the rice. It will acquire a discreet flavor, but enough to turn it into a simple but tasty garnish.
Cooking in the Middle Ages
In medieval castles, the cook and his aides kept meat - pork, sheep, cow, poultry, game - on a skewer and prepared steaks and soups in huge cauldrons hung over the fire by a hook that could be raised and lowered to temperature rule. The boiled meat was taken out of the cauldron with an iron hook, a long fork with a wooden handle. The soup was strained with a large spoon with holes.
The meat was kept by salting or smoking it or, more simply, by keeping the animal alive until meat was needed. The salting was done by two methods: the meat was either placed in a container with salt and other ingredients, or in a very salty solution. Before cooking, the meat had to be rinsed well with salt.
In addition to the fried and stewed version, the meat was also transformed into a paste, combined with other ingredients and served as a kind of cream. For example, they mixed chicken with rice boiled in almond milk, mixed with sugar, boiled and served with almond and anise garnish. Another recipe was fish meat combined with croutons and eggs.
The sauces that served the meat were made from herbs from the castle garden mixed with wine, vinegar, onions, pepper, cinnamon and sometimes with mustard.
The fish was fished from the castle pond, from a nearby river or directly from the sea, preferring smoked or salted herring, or cod. .
Fresh herring was seasoned with ginger, pepper and cinnamon, and served as a pie with fish. Sturgeon and whale were rare sea delicacies, true "royal fish" suitable for kings and queens.
The most used vegetables, apart from onions and garlic, were peas and beans. As dishes suitable for the poor, they were also served by the rich and onions and saffron. Honey, used as a sweetener, was procured from the hives of the castle, which usually had an orchard with apples, pears, plums and peaches. In addition to these local products, there were also imported ones, such as sugar (sometimes combined with roses and violets), rice, almonds, oranges and raisins.
When it was time for meals, the servants prepared the tables and placed silverware, salad pots, silver cups and other plates. Usually they also prepared a slice of bread a day old on which the meat was served, the meals were announced in advance, in order to give themselves a break for washing their hands. There were also servants with hand rinses and towels.
At the table, the guests were seated according to status. The most important were seated at higher tables, with the most comfortable seats. After saying the prayer, the servants brought the food. First they brought bread and butter, followed by wine and beer. The wine was imported from Bordeaux in the 13th century and was drunk "young" because they did not have a storage technique for longer. Wine that was over a year old could no longer be drunk.
At the table, certain rules were taken into account. There is a certain protocol, a correct way to behave from the moment you sit down until you start to cut food and then eat. It was very important the order in which the food was served, where it was placed, it was important how many fingers they used when they had certain cutlery in their hands.
The meat was cut with a knife and then grabbed with the fingers, and when two platforms shared a plate, the youngest helped the most important, the youngest the oldest, and the man helped the woman by breaking the bread, cutting the meat and giving the cup or glass. .
Those who ate had to be careful not to sit with their elbows on the table, eat carefully and not take too many bites. Unsurprisingly, due to eating with your fingers and sharing a plate, great care was taken that those who ate had very clean hands and fingers, to clean their mouths before drinking from the glass.