Chocolate Parfait

Chocolate Parfait

Ingredients:

250 ml of milk
4 egg yolks
100 g of light cane sugar
1 tbsp. l starch
150 g of culinary chocolate
250 ml of heavy cream (about 35% fat, highly chilled)
1 tbsp. l cocoa powder
Get about 6 servings

Cooking:

Pour the milk into a small saucepan, put on the fire and bring to a boil. Remove from heat.

  1. In a separate bowl, beat the yolks and cane sugar until light, fluffy mass. Continuing to whip up the mass, pour in a thin stream of hot milk, mix until homogeneous. Add to the mixture a tablespoon of starch (you can take both potato and corn — but with corn it will turn out softer), stir again until smooth and pour everything into the pan. Put the pot with the mixture on medium heat and heat, stirring, until the mixture becomes thicker. Do not bring to a boil! Remove pan from heat.
  2. Break the chocolate into small pieces and place in a large bowl. For chocolate, pour hot milk mixture. Mix everything with a whisk until the chocolate is completely melted in the milk mass and everything becomes a smooth consistency. Cool the chocolate mixture.
  3. Meanwhile, beat the fatty cold cream in a clean bowl until a soft foam is obtained (no strong peaks are needed for this dessert) and, gently stirring with a spatula, combine with the chocolate mass.
  4. Pour everything into a rectangular, narrow cupcake baking dish. Remove for an hour in the freezer. Then put the parfait in the fridge for at least the night. Before serving dessert to the table, sprinkle it through a sieve of cocoa.

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Caramelized oranges in chocolate

Caramelized oranges in chocolate

Ingredients:

4-6 oranges (depending on size)
• 600 g sugar
• 300 ml of water
• 250 g of dark chocolate

Cooking:

  1. Cut oranges into circles about 5 mm thick. Thicker — will be bitter, thinner — the middle one will fall apart.
  2. Boil a pot of water, dip orange cups in boiling water for about 3-4 minutes. Water to drain, squeeze oranges (so we get rid of the bitterness).
  3. Heat 300 ml of water with sugar until it dissolves, put pressed oranges into the syrup and cook on low heat for about 1 hour — until the orange peel is clear (or almost transparent).
  4. Remove the mugs, drain excess liquid, put on a baking sheet and dry for about 15-20 minutes. in the oven, preheated to 100-120C. Cool it down.

At this stage, we already get a very valuable thing — caramelized oranges, which can be used in baking, or just eat with tea.

Melt the chocolate in a water bath, dip the orange mugs in half into the melted chocolate, place on baking paper or a silicone mat until the chocolate hardens.

Please … do not put them in the fridge to freeze quickly, give them time!

And the leftover syrup goes very well with unsweetened yogurt …

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Vegetarian recipe — Tofu with vegetables

Vegetarian recipe — Tofu with vegetables

Ingredients:

Tofu — 150 g
Soy sauce — 3-4 tbsp. l
Ginger — a piece of 2 cm thick
Garlic — 1 clove
Sesame oil — 1 tbsp. spoon (or just vegetable)
Carrots — 50 gr.
Leek — 50 gr.
Red pepper — 50 gr.
String beans — 50 gr.
Champignons — 50 gr.
Green peas — 50 gr.
Olive oil — 2 tbsp. l
Light liquid honey — 1 tbsp. l
Cold water — 30-50 ml
Sesame — 1-2 tbsp. l
Rice noodles or rice for garnish
Starch — half a teaspoon
Salt, pepper — to taste

Cooking:

Tofu cut into cubes with a side of 1-2 cm. Prepare the marinade by mixing soy sauce, ginger (peel and rub on a fine grater), garlic (chop in a convenient way), sesame oil. Mix tofu with marinade and send in the refrigerator overnight.

  1. Peel and chop the vegetables into cubes. You can use not only the vegetables indicated in the recipe, but also others to your liking.
  2. Heat two pans, pour a spoonful of olive oil into each pan. Put tofu pieces in one frying pan and fry until golden brown. Marinade not add — merge and save.
  3. Fry the vegetables in another pan. First lay out requiring more roasting, then add the rest. Cook over high heat.
  4. Add to the marinade honey, starch, add salt and pepper to taste.
  5. Mix vegetables, tofu, sauce. Adjust to salt and pepper.
  6. Serve the dish with boiled rice noodles, rice or funchoza, sprinkle with sesame. Serve the marinade separately as a sauce

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Amber Pie

Amber Pie

Ingredients:
4 big granny smith apples
2 eggs
80 gr. Sahara
100 gr. wheat flour
100 gr. butter
0.5 tsp. baking powder
1 tbsp. l orange confiture

For jelly:
0.5 liters of apple juice without sugar
50 ml passion fruit syrup
10 gr. sheet gelatin

For syrup:
150 gr. Sahara
100 gr. pulp of passion fruit without stones
200 ml of water

Cooking:

For syrup, put sugar, passion fruit pulp into a saucepan, pour in water, bring everything to a boil and heat until sugar has melted, add peeled and cut apples into a saucepan, boil until they are transparent and fold into a sieve.

  1. Heat the oven to 180 degrees.
  2. Line the parchment with a detachable form with a diameter of 20 cm, and oil the walls with oil.
  3. Sift flour with baking powder. Separately, beat with a mixer a softened butter with sugar, add eggs, after each beating everything until homogeneous, add flour and baking powder to mix.
  4. At the bottom of the form pour the dough and put about a quarter of all the apples, slightly pushing them into the dough. Bake for 15-20 minutes, cool the cake completely. Fluff orange confiture, spread out the remnants of apples, without removing the cake from the mold.
  5. For jelly soak gelatin in cold water for 10 minutes. In a saucepan, warm the apple juice with passion fruit syrup, put the pressed gelatin, stir and cool.
  6. Put 4-5 tablespoons of jelly on the cake, send to the fridge so that the jelly is frozen. Then pour the remaining jelly onto the cake and put it in the fridge overnight so that the cake is completely frozen.
  7. To remove the cake from the mold, wrap the mold with a hot towel, remove the sides.

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Magic Cocktail — «Paloma» with citrus

Magic Cocktail — «Paloma» with citrus

What do we drink:

Grapefruit juice — 1 pc.
Mandarin juice — 1 pc.
Lime juice — 2 tbsp. l
Sugar — 1 tsp.
Tequila — 1/2 stack.
Sparkling water — 1/2 stack.
Ice — to taste
Salt — to taste

How to pour:

  1. Pour salt on a plate. Slightly press the neck of the glass into the half of the grapefruit so that it pours the juice and then roll the side of the salt.
  2. Mix juice and sugar in a small container and mix. Spread between 2 glasses. Pour 1/4 cup tequila into each one and put ice on it. At the end, pour in 1/4 cup soda.

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