Yummy Delicious paper cakes

Delicious  paper cakes

Ingredients:

Paper:

250 g flour

100g butter

Water

Padding:

300 g almonds

100 g sugar 

Rose water

Preparation: Cakes paper

1. dissolve the butter in a water bath.

2. Pour the butter over the flour and add warm even get a coherent water paste.

3. Nglvha plastic.

4. Add the sugar to the almonds and rose water to get a coherent almond paste.

5. We make cylinders of dough almonds.

6. ask the paper on the table.

7. lack of long poles to the cylinder 10 deaf.

8. Run the paper harp time and a half.

9. leave some almond dough out of the paper on the one hand and beyond the paper on the other.

10. enter the outside part of the dough almonds abroad part of the paper.

11. Feminist water until the cake becomes smooth.

12. put them in the dish.

13. still fit the oven 140 degrees for 15 to 20 minutes.

Bon appetit Do not forget Lake and Post

Cake with pistachios, carrots and white chocolate

Cake with pistachios, carrots and white chocolate

For the cake:

300g carrots, peeled

150 gr sugar

150g unsalted pistachios

40 grams of white flour

4 eggs

1 teaspoon baking powder

1 organic lemon

For the Frosting:

100 grams of white chocolate

20g butter

1 tablespoon limoncello

1 organic lemon

Preparation:

Peel the pistachios, with the mixer chop adding sugar and lemon zest, then pour into a bowl.

Cut the carrots into slices and chop with the mixer together with the eggs and a pinch of salt.

Unite the two mixtures and add the flour and baking powder sifted.

Pour the mixture into a mold of 22 cm in diameter and bake at 160 ° C for 10 minutes, then increase the temperature to 180 ° C and bake for another 35 minutes.

Meanwhile melt the chocolate in a double boiler with the butter and the grated lemon rind.

When the cake has cooled, remove it from the mold, add the limoncello cream and spread on the surface of the cake immediately.

Let cool in the fridge and serve decorate as desired.

Preparation time: 30 minutes

Cooking time: 45 minutes

Difficulty: Easy

Chef's advice

If you do not like the limoncello can make a glaze "soft", with the juice of half a lemon instead of liquor and proceed following the recipe.

If you prefer, you can pour the batter into pudding molds, as in the photo.

I suggest you match this cake a Albana di Romagna Spumante Dolce.

Clafoutis with apricots

Clafoutis with apricots

ingredients:

1/2 pound of apricots

3 eggs

150 ml milk

75 gr. sugar

50 gr. flour

2 tablespoons fresh ricotta

Preparation of the recipe "clafoutis Apricot"

Working the eggs and sugar with an electric mixer, then add the flour, cottage cheese and milk. Mix well and pour this mixture into a buttered pan and add the chopped apricots. Bake at 180 ° C for 40 minutes.

At the end sprinkle with brown sugar and melt it under the grill for a few minutes.

Note: It can be done with other kinds of fruit, especially cherries, or in winter with fruit syrup.

Yummy Meatloaf tasty

Meatloaf tasty

Ingredients:

300 gr. of lean ground

1 egg

abundant breadcrumbs

grated Parmesan

salt and pepper

2 slices of ham cheese slices

tomato puree

spring onions

oil

a splash of beer

basil

a spoonful of flour

Preparation time: about 80 minutes

METHOD :

Soak the bread in water or milk, squeeze it well and add to the ground.

Then pour the remaining ingredients, salt, pepper, Parmesan and egg and mix well. Put some flour on a sheet of baking paper and lie down on the meat crushing it so that it becomes a rectangle , stretched out, slices of ham and cheese.

At this point Rolled-well so as to form a meatloaf carefully sealed sides.

In a pan, to soften the onions in the oil into slices, then add the meat loaf, brown it on all sides, pour a little beer, make it evaporate and then add the tomato sauce, a little salt and basil. Cook over medium heat for about an hour.

Fresh and fast pie

Fresh and fast  pie

Ingredients:

490 grams of fresh rhubarb, cut into pieces

265 grams of sugar

45 grams of flour

15 g butter

Pastry to line a cake pan and cover to 23 cm in diameter

Preparation time: about 90 minutes

METHOD:

Preheat the oven to 230 ° C.

Grease and flour the pan, then wrap it with 2/3 of the pastry.

Mix flour and sugar, then please fit ¼ to cover the bottom of the cake; Put the rhubarb into the pan and cover with the remaining sugar and flour. Add clumps of butter on the surface and cover with the remaining pastry.

Put the cake pan in the lower part of the oven and cook for 15 minutes, then lower the temperature to 175 ° C and cook for another 40-45 minutes.

Serve hot or at room temperature.

Viennese coffee cake

Viennese coffee cake

Ingredients:

For the chocolate cake:

100g soft butter

200 g sugar

4 tablespoons milk

2 eggs

200 g flour

1 package yeast

2 tablespoons unsweetened cocoa

For the filling:

coffee liqueur

Strawberry jam

250 ml whipping cream

instant coffee

Preparation time: about 80 minutes

METHOD :

Prepare the chocolate cake working Cream the softened butter with the sugar, add the milk, egg yolks, flour, baking powder and cocoa.

Mix well, whip the egg whites and add them to the mixture.

Overthrow in a cake tin (22 cm diameter) lined with parchment paper and bake at 180 ° C for 40-50 minutes.

When cooked, let it cool.

Then cut it in half, sprinkle the bottom with coffee liqueur and spread with jam.

Overlap the other half cake and cover with the cream that you previously assembled, to which you add a couple of teaspoons of instant coffee.

Keep refrigerated until ready to serve.

Note: A variation of the classic Sacher.

Yummy Crêpes

Crêpes

INGREDIENTS

Makes 4 pieces

80 g flour

200 ml milk

1 egg

1 pinch of salt

30 g sugar

15g butter

METHOD :

1. Place the flour, milk, egg, salt and sugar. Allow to swell for 20 minutes.

2. The butter rub the (crêpes) pan and cook crepes.

Pumpkin Bread

Pumpkin Bread

INGREDIENTS :

For 4 loaves

500 g wheat flour

500 g spelled flour

1 tablespoon salt

1 cube of yeast

1 tsp sugar

125g butter

250ml milk

300 g pumpkin puree

200 g pumpkin, finely grated

50g pumpkin seeds

2 tbsp pumpkin seeds for sprinkling

METHOD :

1. Sift the flour into a bowl, in the center forms a trough and spread the salt on the rim. Can also be as per your taste 1 tablespoon a little more, because the pumpkin is rather sweet.

2. yeast with sugar dissolve. Melt the butter, cool the milk. Add the butter-milk mixture to the pumpkin puree and the yeast to the flour. Knead vigorously, thereby gradually add to the grated pumpkin and pumpkin seeds. Once a smooth paste is formed, cover with a cloth and let rise in a warm place to double.

3. Knead the dough again and shape as desired for larger or two smaller loaves 4.

Place on greased baking sheets. Brush with water and sprinkle with pumpkin seeds as desired.

Let go another 15 minutes.

4. Bake in preheated oven at about 175 ° C, depending on the size of the loaves, 40 - bake 50 minutes.

Yummy White Loaf

White Loaf

INGREDIENTS :

380 g wheat flour,

14 g fresh yeast

Sugar

200 ml milk,

Salt

40 g butter,

METHOD :

1. Sift the flour into a bowl and push a trough. Crumble yeast into the well, with 1 teaspoon sugar and sprinkle Pour the milk. Stir yeast milk with a little flour and leave covered mushy go 30 minutes in a warm place.

2. Add 1 tsp salt and butter to the flour and knead with the kneading of the food processor to the lowest level in 12 minutes to a smooth dough. Dough into a ball, put back into the bowl, cover with a cloth and let rise for 1 hour.

3. A box shape (25 cm) thin grease with butter and sprinkle with flour. Dough on lightly floured surface without much pressure with your hands to form the shapes corresponding role and put. Let go covered for another 30 minutes until the dough has reached almost double volume.

4. Fill the meantime a small ovenproof dish (500 ml) with water and place on the oven floor. Preheat oven to 230 degrees (gas 4-5, convection not recommended) Preheat. Just before you are the mold in the oven, cut dough along a depth of approximately 1 cm with a sharp kitchen knife. Surface with a little milk and Brush immediately push on the rack on the second shelf from the bottom in the preheated oven and bake for 40-45 minutes. After 10 minutes, the mold with the water (taking utmost care, keeping distance because of the hot steam!). Reduce oven temperature to 220 degrees (gas 3-4). Overthrow the fully baked bread from the mold and let cool on a wire rack.

Yummy Spinach vegetable Quesadilla

spinach vegetable Quesadilla

INGREDIENTS

150g Cheddar

200g baby spinach leaves

3 onions

1 clove garlic

3 tablespoons oil

salt

chilli flakes

4 tortilla wrap flatbread

METHOD : 

1. cheese into small cubes. spinach vegetable read, wash and spin dry. Halve onions and cut into strips. Chopping garlic.

2. Heat oil in a pan, sauté onions and garlic until translucent. spinach vegetable and add loads coincide over medium heat sen. Season with salt and chilli flakes and place in a shallow dish.

3. Heat a frying pan over medium heat. 1 tortilla patties admit and cover with half of the cheese and spinach. Top with a second tortilla patties and press lightly. about 1 minute roast., then turn around and again for 1-2 minutes. Roast until the cheese melts. Quesadilla slide on a board and cut into corners. Process remaining ingredients well to a second quesadilla.

Yummy Easy Way to cook Cauliflower Pizza

Yummy Easy Way to cook Cauliflower Pizza

INGREDIENTS :

400g cauliflower

Salt

200 g Gouda

2 eggs,

(Kl. M)

Pepper

80 grams of mushrooms

2 small tomatoes

80 g salami,

sliced

2 stalks basil

METHOD :

1. Set the oven at 200 degrees (fan oven 180 degrees) Preheat. Cauliflower clean, peel the thick stalk generous. Florets and stalks chop finely, place on a lined with baking paper and lightly salt. Cover with a second piece of baking paper and bake in a hot oven on the middle rack for 15 min..

2. Meanwhile, finely grate Gouda. 150 g Gouda in a bowl with the eggs and pepper. Take cauliflower from the sheet, let cool and mix with the cheese lukewarm. The covered with baking paper baking tray from the cauliflower mixture two round flat cakes (18 cm Ø) and forms in a hot oven on the middle rack for 15 min. Bake.

3. Cleaning mushrooms and cut into slices. Cut the tomatoes into slices, taking care to remove the stalk. Prove the cauliflower pizza with all the trimmings and the remaining cheese and another 10 min. Bake. Serve with basil leaves sprinkled

Yummy Egg sandwich in glass

Yummy Egg sandwich in glass

INGREDIENTS

For 1 serving

1 egg

0.125 cucumber

0.5 disc Pumpernickel,

(about 40 g)

100g cream cheese

salt

pepper

PREPARATION

1. 1 egg (Kl. M) in boiling water for 10 min. Hard boil, put off, let cool and peel.

2. 1/8 cucumber lengthwise into quarters, cut kernels. Cut the meat into 1/2 cm wide pieces. Cut egg into slices, 1/2 slice pumpernickel crumble gross (approximately 40 g).

3. cucumbers 100 g cream cheese, pumpernickel and egg into a sealable glass layers, sprinkle with a little salt and pepper.

Recipe: Nut cake

Recipe: Nut cake

200 g flour

1 teaspoon baking powder

80 g sugar

4 egg yolks

150g butter

For the filling

750 g russet apple

175 g sugar

1 lemon juice

1 pinch of cinnamon

100g raisins

1 tsp cornstarch

375 ml milk

400 g ground poppy seeds 1 tsp vanilla

100g chopped almonds

For the topping

200g icing sugar

3 tablespoons lemon juice

Moreover

125 roasted, sliced ​​almonds

Butter for the mold

Preparation steps

1

Mix flour and baking powder in a bowl. Press in the middle of a depression, go sugar and 2 egg yolks, the cold butter pieces go in it, cover with flour and quickly knead into a dough. Forms for the ball and wrapped in cling film set one hour cool.

2

Apples, peel, quarter and remove the core and cut into thin slices. Boil the apple slices with 50 g sugar, lemon juice, cinnamon and 4 tablespoons water in a saucepan and cook about 3 minutes, add the raisins and cook for another 2 minutes. Touch, indulge and be bound cornstarch with 1 tablespoon water, then remove from heat and let cool.

3

Boil milk and poppy blanch in a bowl of hot milk, stir in remaining sugar, vanilla sugar, egg yolks and the rest of the almonds.

4

The churning springform pan and line with the dough, thereby form an edge. The dough several times with a fork. Half of poppy mass pour, spread apple mixture and spread the remaining poppy mass about. Bake in a preheated oven (180 ° C) approx. 1 hour bake.

5

For the icing the icing sugar with the lemon juice to a thick porridge. Half fill into a piping bag with a small Lochtülle and decorate the cake with many polka dots decorative. With the remaining glaze the edge and sprinkle decorate with toasted flaked almonds.

Spinach Salmon with puff

Spinach Salmon with puff

INGREDIENTS

300 g frozen spinach

1 onion

1 clove garlic

1 tablespoon butter

2 tsp flour

150ml milk

150ml whipping cream

Salt

Pepper

Nutmeg

3 eggs,

150 g smoked salmon,

(In pieces)

1 egg yolk,

1 Pk. Puff,

(275 g, 42x25 cm, in the refrigerated section)

PREPARATION

1. Thaw spinach according to package directions, squeeze it well. Finely chop the onion and garlic. Melt butter, both sauté it. Spinach admit flour over dust and sweat. With milk deglaze (up to 1 tablespoon) and cream, season with salt, pepper and nutmeg. Bring to a boil over medium heat 10 minutes. Simmer.

2. Eggs 8 min. Boil, then put off, peel and cut into wedges. Salmon cut wide pieces about 1 cm. Spinach seasoning if necessary. In a baking dish (30 x 20 cm) give. Distribute salmon and eggs on.

3. Whisk egg yolks and remaining milk, sprinkle form edge so. Pastry unroll, place on the form, press firmly on the form edge, overhanging dough pursue inward. Dough surface brush with the egg yolk mixture. In a hot oven at 200 degrees (fan oven 180 degrees) on the bottom rail 25 min. Bake.

Easy and Fast Paella

Easy Fast Paella

INGREDIENTS

1 onion

2 tablespoons oil

1 bag Express Basmati rice,

(250 g)

150 g frozen peas

50 ml vegetable stock

Salt and pepper

1 pinch of cayenne pepper

1 pinch ground saffron

1 Pk. TK Seafood,

(275 g

METHOD :

1. Peel 1 onion, halved and in thin strips. With 2 tablespoons of oil in a hot pan 2 Min.anbraten. 1 bag Express Basmati rice (250 g), add 150 g frozen peas and 50 ml vegetable broth and mix everything together. Season with salt, pepper, 1 pinch of cayenne pepper and 1 pinch ground saffron spice.

2. 1 Pk. TK-Seafood (275 g) and distribute about 8 min. Cook covered. Before serving everything again thoroughly mix

Béchamel Sauce

Béchamel Sauce

INGREDIENTS:

For 4 servings (500 ml)

500ml milk

1 onion

1 bay leaf

2 whole cloves

30g butter

30 g flour

Salt and pepper

nutmeg

METHOD :

1 onion with cloves and bay leaf lard. Milk with the studded onion and boil next to the cooking area 10 minutes. Can be drawn. Take onion from the milk.

2. Melt butter in a saucepan. Add flour and sauté briefly stirring with a whisk.

3. milk gradually pour, boil, stirring and low heat 10-15 minutes. Boil. Stir occasionally.

4. Season the béchamel sauce with salt, pepper and freshly grated nutmeg.

5. The sauce should be creamy and plump. Did she lumps, easily pass through a fine sieve or puree with the cutting bar

Spinach Lasagna

Spinach Lasagna

INGREDIENTS :

30g butter

20 g flour

600ml milk

1 onion

1 bay leaf

1 clove

Salt

Pepper

6 stalks tarragon

200 g fresh goat cheese

Nutmeg

Sugar

500g spinach heads

150 g cherry tomatoes

80 g dried figs

75g Parmesan

9 lasagna sheets

METHOD :

1. 20 g Melt butter in a saucepan. Add the flour and sauté, with stirring for 30 seconds at a low heat. Fill with 300 ml of milk and stir. Gradually pour in the remaining milk and bring to a boil while stirring. Lard onions with bay leaf and cloves, giving the béchamel sauce and season with salt and pepper. Boil for 15-20 minutes over medium heat. Pluck tarragon leaves and chop coarsely. Take from the onion sauce and spread the sauce through a fine sieve. Goat cheese and dissolve with stirring in the sauce. Stir in tarragon. Season the sauce with salt, pepper, nutmeg and 1 pinch of sugar. Cool the sauce.

Clean, wash and carries a 2 minutes in boiling salted water 2. spinach. Removing deter, and express. Chop spinach coarsely and season with salt and pepper. Cherry tomatoes into quarters. Finely dice the figs. Finely grate the Parmesan.

3. A rectangular baking dish (30 x 20 cm) thin fat with the remaining butter and line with 3 lasagna sheets. Spinach, béchamel and lasagna sheets alternately monolayer and sprinkle with figs. Finish with lasagne sheets, béchamel, figs and tomatoes. Spread cheese on top. Bake in preheated oven at 180 degrees (gas 2-3, convection oven 160 degrees) bake 35-40 minutes on the middle rack.

4. Tip: Our lasagna tastes good with fresh figs. Since they are less sweet than dried, you need including about 100 g.

Meatballs with cucumber salsa

Meatballs with cucumber salsa

Ingredients
4 El tender oatmeal
100ml whipping cream
1 onion
1 tablespoon oil
5 stems of parsley
500g mixed Hack
1 egg Salt,
Pepper
2 El ghee
1/2 cucumber
1/2 bunch of chives
6 El süßscharfe Chili Sauce
2 tablespoons white wine vinegar

Preparation

1. oatmeal with cream and pour over 10 minutes. Allow to swell. Finely dice onion and fry until soft in hot oil. Pluck parsley leaves, finely chop. give everything with Hack and egg in a bowl. Strong season with salt and pepper, mix to a smooth mince.
2. From the mince with wet hands 6 equal forms large meatballs. Heat the clarified butter in a frying pan and fry the meatballs in it. . Fry over medium heat on each side for 10 minutes.
3. Meanwhile, peel the cucumber, cut in half lengthwise and scrape out kermit a spoon. Slitting cucumber only sliced, then into strips and finally into small cubes. Cut chives in rolls. With cucumber cubes and chili sauce mix and season with vinegar.
4. Drain meatballs on paper towels and serve with the cucumber salsa.

Eggs and asparagus quiche

 
Eggs and asparagus quiche

Ingredients

250 g flour
1 pinch. Baking powder
Salt
8 eggs, (Kl. M)
125 g butter at room temperature
500 g green asparagus
1 onion
2 tablespoons oil pepper
2 El breadcrumbs
200ml whipping cream

Preparation

1. Mix the flour, baking powder and salt in a bowl. In the center make a well and pour in 1 egg. Put butter into small pieces to the flour border. With the dough hook of the hand mixer quickly knead to a smooth dough. Press dough between plastic wrap and put flat 30 min. Cold.

2. Prick 4 eggs and cook in 10 min. Hard. Peel asparagus only in the lower third, cut off ends. Cut bars into 5 cm long pieces. Finely dice the onion. Scare, Peel and halve eggs.

3. Heat oil in a pan, fry onions until translucent medium heat. Asparagus admit and 6 min. Fry, turning occasionally. Salt and pepper asparagus and set aside in the pan.

4. quiche form (26 cm diameter or approximately 30 x 24 cm oval, each 4 cm high) fat. Roll out dough between 2 pieces of wax paper 4 cm larger than the shape, remove top paper, rush dough into the mold. Press dough to the edge of the mold, remove paper. Pastry base with a fork several times piercing and sprinkle with breadcrumbs.

5. distribute asparagus on the pastry, put in between egg halves. Cream and whisk 3 eggs, salt and pepper. Distribute evenly over eggs and asparagus. In a hot oven at 200 degrees (fan oven 180 degrees) on the oven shelf in the lower third 35-40 min. Bake. Before cutting 10 minutes. Allow to cool on a wire rack.

Asparagus Omelette

   
Asparagus Omelette

ingredients

500g green asparagus
250g broccoli
1 red onion
3 tablespoons oil
salt
4 eggs,
60 g creamy feta cheese

preparation

1. Asparagus in the lower third Peel, cut off ends. Stan Genin 4 cm cut long pieces. Broccoli clean, cut into 3 cm long florets and cut in half or quarters depending on their size. Peel broccoli stalk, cut lengthwise into quarters and long into 4 cm pieces. Halved onions lengthwise and cut crosswise into thin half-rings.
2. Heat 2 tablespoons oil in a nonstick pan (about 24 cm diameter). Asparagus and broccoli stalks in it over high heat 5 min. Stir fry, while salt. Removing. Give the remaining oil in the pan, broccoli and onions just 3 min. Fry, add salt. Asparagus and broccoli stalks with mixing.
Whisk 3 eggs and spread carefully over the vegetables. Feta crumbs in between. Omelette on a low heat 8-10 minutes. Let falter.