Hot cinnamon and orange chocolate recipe

Hot cinnamon and orange chocolate recipe

What do we drink:

Dark chocolate — 60 g
Fatty cream — 70 ml
Milk — 80 ml
Brown sugar — 2 tsp.
Cocoa powder — 2 tsp. with slide
Cinnamon — 1/4 tsp.
Orange juice — 1 tbsp. l
Orange peel — 1/2 pcs.
Marshmallow, whipped cream, grated chocolate — optional

How to pour:

  1. Chop dark chocolate and put in a bowl.
  2. Combine cream, milk, cocoa, sugar, cinnamon, zest and orange juice in a skillet. Heat over low heat, but do not bring to a boil.
  3. Pour the hot mixture of chocolate, spilling it through a sieve, and stir until chocolate is completely dissolved.
  4. Pour hot chocolate into small cups, garnished with whipped cream, marshmallows, grated chocolate, or simply sprinkled with cinnamon and cocoa.
  5. Serve immediately with your favorite cookies.

Red fish steaks in the oven

Red fish steaks in the oven

Cooking time: 50 minutes

Ingredients:
red fish — 4 steaks
salt coarse
sugar — 1 pinch
ground dried ginger — 1 pinch
ground black pepper
olive or sunflower oil
greens — to serve

Cooking method:

  1. We clean the red fish from scales and cut into steaks up to 2 cm thick.
  2. Put the fish on a baking tray covered with parchment. Well salted fish on both sides. Sprinkle with a pinch of sugar, black pepper to taste and a pinch of ground ginger. Hands, we drive spices into steaks.
  3. Water the oil. Leave for 5-10 minutes to marinate the fish, and in the meantime, preheat the oven to 200 degrees.
  4. Bake red fish in the oven for 30 minutes.
  5. Put the finished steaks on a dish decorated with greens. Steaks of red fish, baked with olive oil and ginger, are juicy and very tasty!

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Fish hodgepodge

Fish hodgepodge

Ingredients

1) pike perch
2) pickled cucumbers
3) tomato paste
4) bulb onion
5) vegetable oil
6) capers
7) dill
8) olives
9) lemon
10) salt

Cooking method:

  1. Peel and chop the salted cucumbers into cubes;
  2. We cook fish broth from pikeperch scraps, pour into the pan, strain it, and boil for 30 minutes.
  3. Add pike perch fillet pieces, two types of olives, capers, salt and boil a little. When serving, decorate with a slice of lemon and shredded dill.

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Sandwich with chicken breast and avocado

Sandwich with chicken breast and avocado

Cooking time: 10 minutes

Ingredients:
chicken breast — 70 g
avocado — 70 g
tomato — 20 g
buckwheat breads — 60 g
arugula
salt
black pepper

Cooking method:

  1. Fry the chicken breast on parchment on both sides, salt and pepper, and cut into thin slices. Avocado cut in half, remove the bone, remove the skin and cut into thin slices. Also chop the tomato.
  2. On buckwheat breads lay out slices of tomatoes. Add arugula to the tomatoes, then slices of avocado, chicken and avocado slices on top.

Enjoy your meal!

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Classic Fruit Tart

Classic Fruit Tart

Ingredients:
● 350 g sweet short pastry flour for rolling

For pastry cream:
● 5 yolks
● 100 g fine crystalline sugar
● 2 tbsp. l flour
● 350 ml of milk
● 1 vanilla pod
For decoration and glaze:
● fresh fruit (kiwi, pineapple)
● berries (strawberry, red currant)
● 6 tbsp. l apricot jam
Utensil:
● rectangular silicone mold for tarta size 24 x 15 cm
● greaseproof paper
● dry beans
● baking tray

Cooking:

  1. Roll the dough into a thin layer in the form of a rectangle on a lightly sprinkled surface.
  2. Carefully place the dough in the form, pressing it to the bottom and sides, not forgetting the corners.
  3. Cut the top of the dough cake with a sharp knife, make frequent punctures with a fork. Put in the fridge for 30 minutes.
  4. Preheat oven to 180 ° C. Cover the blank with a sheet of baking paper or greaseproof paper, add dry beans. Put the form on a baking sheet. Bake in a blind way for 15 minutes. Remove the paper with the beans and cook another 10-15 minutes, until the cake becomes golden. Allow to cool completely, put the prepared base of the mouth on the dish. Begin to decorate the tart.
  5. Shake yolks with sugar in a lush pale yellow cream. Pour the flour.
  6. Pour the milk into the skillet, cut the vanilla bean in half lengthwise and transfer the seeds to the milk with the tip of a knife. Boil it and immediately pour it into the yolk cream, without stopping whipping. Put the cream on a low fire and, while stirring, bring to a boil. Boil, avoiding vigorous boiling, for 2 minutes, then strain into a clean container. Flour is mixed into the cream according to the recipe, so it will not curdle at the moment of boiling. Cream enough to lightly simmer a couple of minutes for brewing flour. In order not to form lumps, thoroughly rub the mass before boiling and rub the already prepared one through a sieve.
  7. Pour or spoon the cream into the mold, leveling the surface. Let the cream harden completely.
  8. Peel the fruit, remove the stem and cut. Cut kiwi and pineapple into thin slices, large strawberries — in half or in four, separate small twigs from the currant. Spread the fruit arbitrarily on the cream. Heat the apricot jam until boiling, rub through a sieve and grease the fruit with the resulting icing. Before serving, it should harden.

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