Homemade citrus souffle

Homemade citrus souffle

INGREDIENTS
100 ml freshly squeezed, filtered grapefruit juice
zest of 2 lemons
50 g flour
250 ml of milk
3 large eggs
50 g butter plus for mold
200 g icing sugar
icing sugar

STEP-BY-STEP COOKING RECIPE
Step 1
Beat with a mixer the softened butter, icing sugar and zest to a lush light mass.
Step 2
Separate the yolks from the proteins. Add citrus juice, yolks, sifted flour and milk to the whipped mass. Continue whisking until smooth.
Step 3
In a separate bowl, beat the whites to a stable foam and carefully, in parts, add to the prepared mass. Do not mix for a long time, achieve only uniformity.
Step 4
Lubricate a round heat-resistant mold with a diameter of 20–22 cm. Put the whipped mass, smooth. Fill the heat-resistant larger form with boiling water.
Place a whipped mass mold in it and place in the oven preheated to 180 ° C for approximately 35–40 minutes. The top of the souffle should lightly brown and become resilient, and inside the souffle should remain soft. Cool the souffle for 5-10 minutes. Serve sprinkled with powdered sugar.

Homemade citrus souffle

Homemade citrus souffle

Winter Vegan Salad

Winter Vegan Salad

INGREDIENTS
6 red onions
1 head garlic
½ bunch thyme (15 g)
100 g blanched hazelnuts
olive oil
600 g of a mixture of bitter salad leaves, such as chicory, radicchio, treviso, dandelions
For refueling:
1 tbsp Dijon mustard
extra virgin olive oil
50 ml barolo or other red dry wine
2 tbsp red wine vinegar

STEP-BY-STEP COOKING RECIPE
Step 1
Preheat the oven to 240C. Put the unpeeled onions in a suitable shape and bake for 1 hour until it burns on the outside and becomes soft.
Step 2
30 minutes after the start of cooking, cut the head of garlic across and add it to the mold.
Step 3
Mix thyme and nuts with a small amount of oil and sprinkle onion in them for 5 minutes until cooked. Remove from oven and let cool.
Step 4
Disassemble lettuce leaves (cut the stems, cut large leaves, leave small ones intact). To prepare a dressing, squeeze the baked garlic into a bowl, mash with a fork, add mustard and a pinch of salt, mix. Whisk with a whisk, pour in the wine and vinegar.
Step 5
Squeeze the baked onion into the salad bowl, dividing it into pieces, season with salt and black pepper, pour the dressing and mix. Add leaves and mix again gently. Crush hazelnuts in a mortar and sprinkle with them

Winter Vegan Salad

Winter Vegan Salad

Date pudding with lingonberry sauce

Date pudding with lingonberry sauce

INGREDIENTS
2 eggs
60 g sugar
40 ml cream with a fat content of 33%
150 g dates
50 g flour
15 g cocoa powder
5 g of baking powder
vanilla ice cream and mint leaves for serving

For lingonberry sauce:
100 ml of water
100 g lingonberries
40 g sugar
15 g of starch

For chocolate sauce:
100 ml of milk
50 ml cream 33% fat
60 g butter
20 g cocoa powder
2 g star anise
40 g sugar

STEP-BY-STEP COOKING RECIPE
Step 1
For the test, beat the eggs with sugar. Add cream, dates (pre-soaked in hot water and pierced with a blender in mashed potatoes), add bulk ingredients, mix. We spread the dough into a square shape of 15×15 cm and bake in a preheated to 180 ° C, 30-40 minutes. Cool a little and cut into portions.
Step 2
For chocolate sauce, mix all the ingredients in a saucepan and boil for 4 minutes.
Step 3
For lingonberry sauce, mix lingonberries with sugar, heat and add dissolved starch with a little water, cook until thickened.
Step 4
To serve, put on a plate warm pudding, sprinkled with warm chocolate sauce. Garnish with mint and a scoop of vanilla ice cream, pour over cranberry sauce. Immediately serve.

Date pudding with lingonberry sauce

Date pudding with lingonberry sauce

Rice pilaf with shrimp and turmeric

Rice pilaf with shrimp and turmeric

Rice pilaf with shrimp, turmeric, garlic, ginger and raisins — the best recipe for a fragrant, crumbly pilaf for dinner.

INGREDIENTS
1 cup basmati rice
500-600 g of large raw headless shrimp
1 large onion
4 cloves of garlic
2 cm fresh ginger root
40 g light raisins
4 boxes of cardamom
1.5 tsp turmeric
salt, freshly ground black pepper
melted butter

STEP-BY-STEP COOKING RECIPE
Step 1
Peel and finely chop the ginger and garlic, divide the resulting mixture in half. Crush the boxes of cardamom.
Step 2
In a pan with a thick bottom, lightly heat 2 tbsp. oil, put cardamom, raisins and half ginger with garlic. Sauté on low heat for 2 minutes.
Step 3
Pour rice and salt, mix, warm a little, stirring, 1 min. Add 1 tsp. turmeric, mix and pour 1.5 cups of boiling water. Stir, cover and increase heat to high. Cook for 5 minutes.
Step 4
Reduce heat to low, simmer for exactly 7 minutes. Do not open! Remove the pan from the heat, wrap it in a blanket and leave for 15 minutes.
Step 5
Meanwhile, peel the shrimp, salt and pepper. Heat oil in a pan. Put the remaining garlic with ginger and shrimp.
Cook on medium heat on both sides for 4–5 minutes. Sprinkle with turmeric, mix, remove from heat.
Step 6
Put the rice on the plates in a slide, lay the shrimp on top with the liquid from the pan. Serve immediately.

Rice pilaf with shrimp and turmeric

Rice pilaf with shrimp and turmeric

Italian bruschetta appetizer with pomegranate and cheese

Italian bruschetta appetizer with pomegranate and cheese

Italian bruschetta appetizer with pomegranate, cheese, cranberries, nuts — a great idea for a healthy, vegan breakfast or kids party. It is prepared quickly and easily.

INGREDIENTS
1 ciabatta
olive oil
50 g dried cranberries
100 g creamy soft cheese
handful of pomegranate seeds
walnuts for serving
cilantro for serving

STEP-BY-STEP COOKING RECIPE
Step 1
Cut 4 pieces of 2 cm thick from ciabatta. Dip one side in olive oil and quickly fry under the grill in the oven until golden brown.
Step 2
Chop 50 g of dried cranberries finely and mix with 100 g of creamy soft cheese. Put the cheese with cranberries on the bruschettas, sprinkle densely with pomegranate seeds and a small amount of finely chopped walnuts. Garnish with cilantro leaves and serve.

Italian bruschetta appetizer with pomegranate and cheese

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