We are searching data for your request:
Upon completion, a link will appear to access the found materials.
In a higher tray (25x37cm) we put baking paper.
Melt the butter and pour it into the pan. Sprinkle the crushed biscuits over the melted butter in the pan.
We put the chocolate (I put it with milk, but if it was made with the one with 75% cocoa, it looked better), we put it, crushed or grated, over the biscuits, then we sprinkle the candied cranberries.
The coconut follows. We will sprinkle this one over the cranberries, so that it covers them well.
Make a syrup from water, sugar and rum essence that softens the biscuits that we place over the coconut.
Crushed and slightly fried walnuts, sprinkle over the biscuits.
We open the two cans of condensed milk and turn them over the biscuits and walnuts. If there is too much, we put only half of the second box (depending on the tray used)
Sprinkle coconut flakes on top and place the tray in the preheated oven at 160 degrees C for about an hour.
When the cake is ready, let it cool well in the pan, then we can cut it. If you resist, leave it in the cold until the next day, because it is even better.
The result is indeed miraculous. When you taste a piece, an explosion of tastes and flavors tries your taste buds.
Stevia cake recipes
It's easy to forget about sugar when you discover stevia. Considered one of the best and healthiest sweeteners, stevia can change lives and it's not just big words when you suffer from diabetes. Here are two recipes for stevia-based diabetics!
What could be better than a recipe for walnut cookies? Great for coffee, a snack or breakfast, it's easy to prepare!
- 6 chopped walnuts
- Ground cinnamon (to taste)
- 2 tablespoons whiskey (optional)
- 250 g of low-fat cheese or defatted ricotta
- 1 sachet of unflavored gelatin (approximately 7 g)
- 1 tablespoon raisins
- 2 tablespoons oatmeal (30 g)
- 1 tablespoon stevia
- 1 tablespoon sugar-free cocoa powder (15 g)
Method of preparation:
- If you opted for whiskey in this composition, start by boiling it in a saucepan for 1-2 minutes.
- Mix br & acircnza ricotta, cocoa powder, nuts, raisins, cinnamon and stevia, with love and sweet appetite.
- Add the hot whiskey to this mix and then add the gelatin, sprinkling it on top.
- Mix all the ingredients and then leave the composition aside.
- Gently moisten the tray and place in the freezer for about 10 minutes.
- When it is ready, add the mixture and put it in the fridge for 3 hours.
- Cut the cookies into the desired shapes: aren't they magical?
Banana and raspberry mousse
It is rich in protein and wonderful for diabetics, so you have no reason not to enjoy it because your heart often craves it.
- 2 pasteurized egg whites
- 1 teaspoon of stevia
- 55 g of frozen banana
- 50 g of frozen raspberries (or any other berries of your choice)
- fresh berries (optional)
Method of preparation:
- Mix the egg whites and the stevia until you get a strong composition. Keep in mind that the firmness of the mix is essential for a velvety foam, so do not spare any effort.
- Add banana and raspberry. Mix again until you get a silky and pink preparation.
- Serve with fresh berries.
How to use dry cake. Cake pudding recipe with cheese and meringue
The dried cake left over from Easter has many uses and you can get delicious recipes from it, one of them being the cake pudding with cheese and meringue. Here's how to use the leftover cake to enjoy the unique flavor.
- 350-400 g dry cake or croissants
- 100 g butter
- 400 g of cow's cheese
- 250 g cream
- 5 eggs
- 100 g sugar
- 150 g of cranberries
- a pinch of salt
- breadcrumbs and butter for shape
Cut the cake into small pieces , and melt the butter in a pan. Add the chopped pieces to brown and soak in the butter. Mix five egg yolks and two egg whites with cheese, then add the vanilla and cream.
The other three egg whites will be kept for meringue. Add and mix the cranberries, then the pieces of cake. A bowl is lined with butter and breadcrumbs, in which the composition is poured.
Meanwhile, prepare the meringue. Beat the egg whites with a pinch of salt, and when the foam is firm, add the sugar, which is added in smaller quantities if the cake is sweet. The foam must be hard and shiny, then it is placed over the composition in the tray and leveled with a spatula so that the pudding is covered.
The pudding is left to bake for 20 minutes in a preheated oven at 180 degrees, after which it can be served hot or cold. Good appetite!
The best Japanese Mochi recipes
Mochi, or Japanese rice cakes, is one of Japan's favorite foods. It is not only a traditional dish with many ways to enjoy it, but it is also incorporated into modern dishes of different international cuisines. The following is a list of recipes with many wonderful and varied ways to enjoy rice cakes.
For a primer on mochi, please enjoy this article on our blog: Everything you need to know about Mochi.
Sakura mochi or cherry blossom rice cakes are a traditional Japanese dessert that is enjoyed on March 3, or Girl's Day, also known as Hinamatsuri or Doll Festival.
Learn how to quickly speed up Japanese rice cakes (mochi) for a rustic and favorite dish.
Ozone is a Japanese soup with rice cake (mochi) that enjoys New Year's Day (Oshogatsu). This version is made from a white miso from the Saikyo region of Japan.
There are many variants of Japanese New Year's soup or ozone. This traditional dish can be easily made vegan using a dashi konbu (kelp) and vegetables.
Mochi bars are a sweet dessert made from sticky rice flour and matcha powder and baked in the oven until the center is chewy and gooey and a slightly bright crust is formed.
Kinako mochi is one of the easiest ways to enjoy Japanese rice cakes. Kinako, or toasted soy flour, is mixed with granulated white sugar and then washed over heated rice cakes.
Tofu Mochi is a rice cake made with tofu and a sticky rice flour, then seasoned with a light powder of sweetened soybean meal (kinako).
Norimaki mochi, also called & quotisobeyaki & quot, is a fried rice cake, topped with sweet soy sauce icing and wrapped in a piece of dried pods (clouds).
Rice crackers are not just for buying at your local grocery store. It can be done at home quite easily. Find out how!
Chi chi dango mochi, also called coconut mochi, are small pieces of soft bread with bite of rice cake that are often made in colorful batches or in fruit flavors.
Chimaki is a dessert that is traditionally served on Boy's Day or Children's Day in Japan on May 5th. It is a sweet rice cake, glued to bamboo leaves.
The characteristics of berries
Aromas of red fruits, which are literally covered by the whole raspberry bush. Mirage at the time of fruiting can only cause pleasure and surprise. The fruits are characterized by the following parameters:
- The size of the fruit can be from large to very large: without too much effort, you can get berries weighing 4-7 grams. When intensive agricultural practices are used (regular and abundant watering and feeding), the weight of berries easily reaches 10-12 grams. Especially spectacular are the berries of the first collection.
- The shape of the berries can be called elongated-conical.
- The trout on the bushes are quite sloping.
- Color - bright red, matte, without pubescence.
- Berries are not likely to shed from the bushes or flowering, they are quite firmly supported on the stems.
- Medium-sized bones.
- The taste of berries is excellent, they are not only sweet, but dessert with a slight touch of acidity, which gives a feeling of complete harmony. The intensity of the raspberry aroma is felt for a few meters and completes the image.
- Even during prolonged rains, berries do not lose their sweetness and do not become watery.
- In the sun, the grains are resistant to ripening, do not dry out.
Something sweet fasting: Recipes without margarine or vegetable cream
Given that fasting Orthodox Christians abstain from animal products, it is quite difficult to make some cakes using substitutes. That is why it is better to choose recipes based on ingredients that are not of animal origin and not surrogates.
The most common dessert during fasting periods are pancakes with jam or jam. Pancakes are a great fasting alternative for those who want something sweet.
For this dessert you need soy milk, almonds or rice. For 6 fasting pancakes you need 150 g flour, 200 ml soy milk, almonds or rice, 150 ml mineral water, 20 ml oil, a sachet of vanilla sugar. a good powder of salt and oil for frying.
All the ingredients, without mineral water, are put in a bowl, mixed in such a way that they do not have lumps. Finally, add the mineral water and mix.
In a simple pan, grease with very little oil and then pour the composition using a polish and move the pan to spread the composition. Fry the pancakes over medium heat.
Fry on both sides, then remove to a plate. Fasting pancakes can be filled with jam or jam.
Ingredients Sweet cheese cake simple recipe
sheets of tender dough:
- 400 grams of flour (+ 1-2 tablespoons, only if needed)
- 270 grams of soft butter with 82% fat
- 2 yolks
- 100 grams of sugar (or 150 grams, if you prefer sweeter)
- 150 grams of fat cream (25% fat)
- 1 generous salt powder
- grated peel & # 8211 only the yellow part & # 8211 from 1 lemon
- 1 sachet of vanilla sugar
sweet cheese filling:
- 1 kg. of greasy cottage cheese, well squeezed whey
- 1 whole egg (or 2 eggs, if you have a wetter cheese)
- 150 grams of sugar (or more, to be suitable sweet, according to taste)
- 2 egg whites
- 1 pinch of salt
- 150 grams of fine wheat semolina (if it is from the harshest, it reaches 100 grams)
- grated peel & # 8211 only the yellow part & # 8211 from 1 lemon
- 1 sachet of vanilla sugar
- 150 grams of raisins (optional)
Baby menu 10 months. 8 recipes for all tastes
Some babies are still breastfed, others have already switched to formula. Here are the menus that are suitable for the age of 10 months.
At 10 months, your baby has a very diverse menu and can eat on his own using his hands. Some babies are still breastfed, others have already switched to formula. However, their meal schedule is quite similar to that of the adults in the house.
Newborns are still introduced to the menu of 10-month-old babies, 3 days apart to see if they are allergic to them or not. Fruits and vegetables will continue to be the basis of the diet, in the form of puree or cut into small pieces. If you are a follower of self-diversification you can give your child small pieces of avocado, banana, peach, sweet potato (cooked), carrot (preferably cooked), green beans or berries. He can also safely eat cooked pasta (not spaghetti, but feathers), special baby biscuits or tofu with his little hands.
At 10 months, babies can also have meat on the menu. You can also eat the pieces of chicken or turkey by hand, while the beef must be cut into extremely small pieces or blended. You can also add eggs, sweet cheese, pseudocereals to the menu.
How much cream or filling is put in a cake? What is the maximum quantity?
I am a confectioner-pastry chef and I have learned that, in general, the filling of a cake should represent 50% of the amount of dough. We put the dough on the scale, find out what table it has and divide it by 2. Simple! Those who like cakes with a lot of filling can choose a percentage of 75% or even 100% cream or filling (ie equal amounts of dough and cream). It is not easy to work with these extreme proportions and there is often a risk that the dough in the middle of the cake will not be baked. This shortcoming can be prevented by changing cooking temperatures and times.
You will see that I do not use egg whites at all no cream for the cake because it seems to me that they tighten the filling. My old family recipes only provide creamy fillings made with hot milk that scalds the walnut kernel or ground poppy seeds. This milk also gives extra moisture, so necessary for cake dough. Yes, there are a lot of egg whites left in the cakes but they can be used for an egg white cake (see here), the bezel (see here), la Pavlova (see here), for house halibut (see here), to meringue leaves with walnuts (see here) or foamy imperial pancakes (see here). I leave you with several recipes here with remaining egg whites.
If you use raisins, cranberries or other dehydrated fruits don't forget to soak them before putting them in the dough! Otherwise they will absorb moisture from the dough and it will become dry, dry. Most often I moisturize the raisins in orange juice to which I add a little real rum (eg STROH), orange liqueur (Grand Marnier, Cointreau), cognac, brandy or even sour cherry. The alcohol will evaporate when baked and will leave only the aroma. It is not wrong if you do not put alcohol and soak the raisins only in orange juice.
Candied orange peels appear in many of the fillings below. I prepare them at home afterwards this recipe.
Below I will give you the quantities of filling or cake cream corresponding to a quantity of approx. 770 g of dough & # 8211 ie for 1 large baked cake in the shape of 30 & # 21510 cm with a height of 8-10 cm.
The most popular cake model is the one with 2 braided arms so you will have to divide the filling obtained by 2 to fill both sides of the cake.
How to prepare Easter with sweet cheese and raisins & # 8211 traditional recipe
In the printable format below, I wrote the quantities needed for a small Easter, baked in a shape with a diameter of 18 cm.
The dough, as I told you, is a classic cake cake. Easter has a base of dough, and all around a string also woven from dough, as seen in the photos below.
The filling is made from greasy and very well drained cow's cheese. I first hydrated the raisins in warm water in which I put a rum essence. We left them to hydrate for about an hour, then we drained them very well because we don't want to bring extra liquid in the filling!
My filling was thick, almost solid, so I was able to put the cross in the dough from the beginning, before I put the Easter in the oven, without the risk of going to the bottom. If you use a wetter cheese and the filling is softer, more liquid, you risk sinking the cross into the filling. In this case, put the easter in the oven for 20 minutes, enough time for the filling to set, remove it, quickly mount the cross, grease it with egg and put it back in the oven.
Before putting the easter in the oven, grease it with egg yolk, both over the dough and over the filling.
This is what my Easter looked like when I took it out of the oven, red and golden. And how nice it smelled of rum and vanilla and cake! Wonderful!