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countertop - Mix the egg whites. Separately mix the yolks well with the sugar until they become like a cream, then add the sachets of vanilla sugar and vanilla essence. Gradually add the flour mixed with the baking powder, mix the yolk composition well. Pour the beaten egg whites over the yolks, mix well and at the end add the oil, compote and a pinch of salt. Mix well and put in the oven in a tray lined with baking paper until it passes the toothpick test. After, let it cool for 2 hours.
In the meantime we are preparing hearts - We were breaking the biscuits. Melt the margarine in a saucepan, gradually add the sugar. Remove from the heat and add the water and the tablespoons of cocoa. Gradually pour over the biscuits until a composition is formed that can be shaped. We make 2 hearts with our hands and wrap them one in foil and let them cool for 10 minutes. Melt the chocolate, add the milk and dress the hearts in chocolate and let them cool again.
Cream - mix the butter with the powdered sugar until it becomes a cream. Add cocoa and mix well together and let cool.
assembling - cut the top in half. Syrup the first sheet with cherry compote, add cream, put the 2nd sheet, syrup and decorate with sugar paste. At the end we add the hearts.
Cheesecake with ginger
If you feel like something different and you like cheesecake cakes, you will love the following recipe. Ginger cheesecake is an ideal dessert for the whole family. In addition, it is very easy to prepare.
- 20 ginger cookies
- 75 g of butter
- 200 g of cream cheese
- 3 tablespoons liquid cream
- 2 eggs
- 50 g of sugar
Method of preparation
- First, use the ginger cookies to prepare the top. Grind them until they become a fine powder.
- Melt the butter, add it over the crushed cookies and mix well.
- Then, cover the tray with the dough you just prepared. Stretch it tightly to make sure it is even.
- Put the eggs, sugar, liquid cream and cream cheese in a bowl and mix well.
- As soon as you get a homogeneous composition, grate a small amount of ginger over it and mix.
- Now, pour the composition over the dough. Bake in a preheated oven at 160 ° C for 30 minutes.
- Be careful not to overcook the cake. It is best to check it every 5 minutes.
- Finally, take the cake out of the oven and let it cool. Then, take it out of the pan and spread a layer of strawberry jam on top.
Your guests will love this tasty and original ginger dessert!
We'll start with the countertops. For them, break two eggs and mix them with half a cup of sugar. Mix at maximum speed until they lighten in color and increase in size. In volume. It takes about 5-7 minutes. Then pour two tablespoons of oil and a cup of kefir. Homogenize the composition.
Sift a cup of flour, add a sachet of baking powder and two tablespoons of cocoa. Baking powder can be replaced with baking soda. Then mix everything with a spatula, until a creamy dough results. If you think the dough is too liquid, sift two more tablespoons of flour. Stir.
The dough is ready so we place it in the tray lined with baking paper and put the tray in the oven. It has been preheated to 160 degrees C. Baking will take 40 to 45 minutes. Take the toothpick test. Once the countertop is ready, remove it from the tray when it has cooled.
In the meantime, we're dealing with the cream. Put in a bowl the two cups of cottage cheese, half a cup of sugar, the sachet of vanilla sugar and cream. Homogenize with the help of the vertical mixer. Then mix a little with the simple mixer, to make the cream fluffier. It's done.
To assemble the cake, cut the top into three. Place the first countertop in the baking tray to which you mounted the ring back, to make it easier to assemble. Pour half of the cream over it. We place the second countertop. Over the second top we put the rest of the cream, then we cover with the third top, over which we put food foil. Put the cake in the freezer for an hour.
In the meantime, we are preparing the icing. In a saucepan with a thick bottom put three tablespoons of cream, add 3 tablespoons of sugar, a tablespoon of cocoa and bring to a boil, stirring constantly. After the first air bubble, turn off the stove and add 20 g of butter. Stir until it melts. Remove the cake from the freezer and pour the icing over it. We spread it with a spatula, including the sides. Tortuls can be served in the refrigerator for a few hours.
Source: YouTube / Reghina Cebotari
Heart Cake - Recipes
The pepper markets are full these days, how about trying some new recipes?
Peppers stuffed with rice
Ingredient for 4 servings: • 150 g barley bran • salt • 1 French onion • 1 clove of garlic • 1 tablespoon oil • 3 carrots • 200 g red beans (canned) • 3 tablespoons chopped greens (rosemary, thyme, parsley) • pepper • 4 red bell peppers • 3 tomatoes • 400 g mashed tomatoes (canned) • paprika • 1-2 tablespoons vinegar • sugar
1Boil the barley bran in salted water over low heat. Preheat the oven to 200ºC. 2 Chop the French onion and fry the garlic in oil. Add the grated carrot and cook together for 2-3 minutes. Half of the vegetables are mixed with the drained barley and the beans are added to the greens and seasoned with salt and pepper. Cut the bell peppers in half lengthwise and fill with this composition. 3Cut the tomatoes into cubes. Add to the rest of the carrots, along with the mashed tomatoes. Bring to the boil, season with salt, pepper, paprika, vinegar and sugar. It is placed in a greased soufflé form and placed on top of the stuffed bell peppers. Bake everything in the oven for about 20 minutes.
Preparation: 40 min. On fire: 32 min. Per serving: approx. 210 kcal Protein: 9 g Fat: 4 g Carbohydrates: 34 g
Pizza with bell peppers, vegetarian delight
Ingredient for 4 servings: • 1 cube of yeast • 1 powdered sugar • 500 g flour • salt • 4 tablespoons olive oil • 600 g red bell pepper • 2 onions • 1 clove of garlic • 4 hearts of artichokes (from the jar) • 350 g tomato sauce (from the jar) • 60 g capers (from the jar) • 16 black olives • pepper • 1 tablespoon dried oregano
1 Dissolve the yeast in a bowl of 150 ml of lukewarm water with sugar. Sift the flour into a bowl, make a hole in the middle and place the yeast in it, mix it with a little flour on the edges and cover the bowl with a textile towel and let it rise for about 15 minutes. in the heat. Add 1 teaspoon of salt, oil and another 150 ml of lukewarm water. Knead an elastic dough, cover and let it rise for about 45 minutes. 2 Preheat the oven to 250ºC. Wash the bell pepper, cut it in half, clean the stalks and seeds and cut the pulp into cubes. Peel the onion and garlic and chop. Finely chop the artichokes. 3 Divide the dough into 4 portions and spread a sheet of each, with the rolling pin, on the plate lined with flour. Grease the tops with tomato sauce and spread over the bell pepper, garlic, onion, artichoke, capers and olives. Season with salt, pepper and oregano. Place 2 countertops on 2 large greased baking trays and bake on the bottom rail of the oven every time for about 15 minutes. Preparation: 25 min. Yeast: 1 hour Baking: 30 min. Per serving: approx. 665 kcal Protein: 20 g Fat: 16 g Carbohydrates: 108 g
For the countertop, I put Oreo biscuits and chocolate in the food processor and gave them a Vjjj. Then I added the butter and, after another Vjjj, I poured the mixture into a cake form 19 cm in diameter and 8.5 cm high. It should look like in the picture below when it comes out of the robot:
I pressed the countertop well with a glass with a straight bottom and a spoon and put it in the freezer for 30 minutes. A base of about 1 cm comes out.
When the time passed, I grabbed the mango ice cream. I added the pieces of frozen mango and powdered milk in a food processor and mixed them well until I obtained a fine and creamy consistency.
I put the ice cream in the shape of a cake, over the oreo top, and I arranged it evenly. I put the form in the freezer for 2 hours.
After 2 hours, I took the chocolate ice cream out of the fridge and left it at room temperature for 15 minutes. I put the ice cream in the food processor and gave it a Vjjj until it became like a soft and homogeneous cream. You can also use the mixer.
I put the ice cream in the shape of a cake, over the mango ice cream, and I arranged it evenly. I put the form in the freezer again for 2 hours.
After the 2 hours have passed, I added frozen raspberries, powdered milk and powdered sugar to a food processor and mixed them well until I obtained a fine and creamy consistency. I put the ice cream in the shape of a cake, over the chocolate ice cream, and I arranged it evenly. I put the form in the freezer for 2 hours.
After 2 hours (but you can the next day) I took the cake out of the cake tin and placed it on a plate. I decorated it with chopped caramelized almonds, but you can leave it as it is or decorate it with what you like.
Rice pilaf with pipettes and hearts
Sometimes I miss my childhood, my grandparents, my mother, the times when we were looking forward to coming from school and I knew since we entered the block that Buni and she cooked us something good. The pilaf of rice with pipettes and hearts or any chicken is one of the recipes of childhood, a very simple recipe, but with which you can never fail.
& # 8211 700 gr pipote and hearts (washed and well cleaned of skins)
& # 8211 a large chopped onion
& # 8211 enough oil to cover the bottom of the pan in which you cook
& # 8211 salt, pepper, 2 teaspoons paprika
& # 8211 a cup of rice
& # 8211 enough water to cover the meat
Heat the oil and heat the onion in it, not hard, only until it is bottled. Then add the meat and spices: salt, pepper, paprika and enough water to cover the meat. Separately, until the meat boils, we also boil the rice. When the meat is cooked, remove the pan from the heat and add the boiled rice. Season with salt and pepper if needed. It is better to put more water on the meat if you are afraid that it will not be enough for all the rice. That said, it's better to have a place to go than to have nothing to put. However, the rice also draws water. It is very important not to boil the rice too much, to keep the grains intact and not to stick to each other.
Have a great appetite and if you have a turkey with pickles put by your grandmother, don't be shy to eat a pickled cucumber or a hot pepper next to the pilaf.
Pipette stew and chicken hearts
This is a recipe that reminds me of Grandma. I remember the smell in the house
after cooking, and especially the special texture of this stew. Let's get started!
Wash the pipettes and chicken hearts well and boil them in a pot of cold water. Leave it at
simmer for 40-50 minutes, then drain. Keep the water separate for the sauce.
In a pan, put the vegetable oil and sauté the pipettes and hearts for a few minutes over medium heat.
Add the onion and continue to harden until slightly golden. Then add the pepper
fat, continuing to sauté. When the pepper has softened, add the chopped tomatoes. Let's
boil for a few minutes and add the water in which they boiled the organs to cover 3 quarters
composition. Season with salt, pepper, paprika and chopped parsley. leave
small fire until the sauce drops and we are ready! Try making this recipe yourself
your children because children can cook too!
* If you like chicken livers, you can add them to this dish when you sauté the pipettes and
* Serve with mashed potatoes or polenta.
(P) 3 ice cream cake recipes with refreshing flavors
What dessert can be more suitable than ice cream on hot summer days? From ice cream on a stick to ice cream cups to a brightly colored cake, almost no one can resist the refreshing dessert with chocolate, vanilla or fruit.
The ice cream cake is the perfect option when you want to make a sweet surprise for your loved ones. And if you have guests and you want to make an impression, with a few decorating tricks you can turn the ice cream cake into an absolutely spectacular dessert.
The quickest solution is to decorate it with simple or colored cream just before serving, and for that you can use a cream soda. Put the cream, sugar and, if necessary, a fruit puree in the container, shake a little, then you can go on to decorate. This modern device comes with nozzles of different shapes, and this will help you make a simple cake a magazine dessert. What's more, the soda can have various uses in the kitchen and will help you in many situations.
Here are three cake recipes with refreshing flavors, perfect for summer days.
Cake in 10 layers ready in 5 minutes
When you see what this cake looks like, you say that it was worked on for a whole day, according to an elaborate recipe. In fact, it only takes five minutes. I found this recipe on Kitchn, I tested it and we recommend it to you.
- 10 ice cream sandwiches
- a box of vanilla ice cream (you can use anything, depending on taste)
- 12 Oreo biscuits
- chocolate syrup
In a cake pan or other dish with a flat base spread an aluminum foil. Arrange five ice cream sandwiches on the bottom, and place a layer of ice cream on top of them. Over this layer add the other five sandwiches and cover again with a layer of ice cream. Add chopped Oreo biscuits all over the composition. Then cover with aluminum foil and put the cake in the freezer for a few hours. Before serving, sprinkle with chocolate syrup.
Ice cream cake with yogurt and berries
For this recipe you need:
- 600 grams of fatty yogurt
- 600 grams of whipped cream
- 120 grams of powdered sugar
- 750 grams of berries
- 25 pieces of biscuits
In the first phase, put the 25 unsweetened biscuits in the shape of a cake so that they form the base of your dessert. From the cream you kept in the fridge, prepare the cream, using the siphon I told you about above. In a separate bowl, mix the yogurt with the powdered sugar and add a little vanilla. In this bowl, gradually add the cream, the cream and mix lightly with a spatula. Crush the berries in a blender, then add them to the composition with cream and yogurt and mix. Put all this composition in the shape of a cake, over the biscuits, smooth it nicely, cover with a foil, then put the cake in the freezer, overnight. It can be quickly decorated, before serving, with berries and a few mint or whipped cream leaves.
Ice cream cake with cherries and chocolate
This cake is delicious and looks spectacular, being the perfect dessert for a special occasion.
- 150 grams of butter biscuits, 80 grams of butter and 1 tablespoon of cocoa for the countertop
- 350 milliliters of whipped cream, 100 milliliters of condensed milk, 100 milliliters of chocolate sauce, 250 grams of pitted cherries and vanilla essence for ice cream
- chocolate sauce, melted chocolate, chocolate flakes, cherries and mint leaves for decoration
First prepare the cream that you will mix with condensed milk and vanilla essence. You will mix half of this composition evenly with the chocolate sauce, and then you will put it in a cake form lined with foil. After leveling nicely, place the cherries on the entire surface, and on top add the rest of the white composition and, again, spread evenly. Cover the cake with foil and put it in the freezer overnight or at least 4-5 hours. After this interval, when the cake is frozen, prepare the layer of biscuits: grind them well and mix them with cocoa and melted butter. Add this composition to the cake and spread evenly, then leave it in the freezer for another hour. Before serving, decorate it with melted chocolate that you spread evenly over the entire surface, chocolate sauce, chocolate flakes, cherry stalks and mint leaves.
Quiche with hearts, pipote and spinach
Lately, we are actually crazy about quiches, or, more Romanian, after tarts! Apart from the fact that they are part of our favorite category, that is cinecaresepotcoaceînavans, we can prepare them with what vegetables / fruits / meats we have around the house, satisfying appetite after appetite, week after week.
The quiche invented today is one with hearts and pipote, which we do not often have on the menu (I can not imagine how I would present a pizza with pipote, for example) and spinach, which in dishes with several ingredients I accept it successfully (during both tasks I didn't even want to see it, so I put it on my plate).
Quiche with hearts, pipote, spinach Source: personal archive
- 200 g flour
- 150 g cottage cheese (I use cream cheese Dairy with 20% fat)
- 100 g butter
- 1 egg tied
- 2 large eggs
- 500g well-cleaned hearts and pipettes
- 300g cream & gt30% fat
- 40g parmesan (over 1 year)
- 150g other lightly salted grated cheese (over 1 year) / fresh cow's cheese
- dried oregano
- dried basil
- 200-250g baby spinach
- 2 tablespoons olive oil
- 1 clove of garlic
Method of preparation:
The dough is prepared super simple: all the ingredients are kneaded well by hand in a bowl, until smooth. Then leave to cool for about 1 hour.
Meanwhile, prepare the filling. The hearts and pipettes are cleaned well of the clots and then left to boil for 30 minutes, after which we grind them to taste. The spinach is also cut and left in the pan for 4-5 minutes with a little water and a piece of butter, until it softens and leaves its water. Beat the eggs and add the cream, grated cheese / cottage cheese, Parmesan cheese. Then add the chopped garlic clove, olive oil and spices and mix well.
The tart is mounted as follows:
Spread a little flour on a baking sheet and spread the round sheet of quiche. I don't have many trays, so I prepare the quiche in the cake tray, with removable edges and a diameter of 28cm. Place the sheet with the baking sheet in the tray and press the dough against the edges of the tray with a fork.
Place the composition over the dough and bake for 45 minutes at 190 degrees in the preheated oven. A quiche craze comes out, nutritious, delicious and healthy! Leave to cool and devour!