Brownie with milk chocolate, curd cheese

Brownie with milk chocolate, curd cheese

Ingredients:

Milk chocolate (dark can) — 100 g
Butter — 120 g
Sugar — 100 g
Eggs — 3 pcs.
Wheat flour — 120 g
Baking powder — 1 tsp.
Curd cheese — 200 g
Cherry — 300 g
Salt — to taste

Cooking:

Chocolate to break into pieces. Melt together with butter in a water bath or in a microwave.

  1. Mix 2 eggs and 50 g of sugar with a mixer, add a pinch of salt.
  2. For cream, mix curd cheese with sugar and egg mixer until creamy.
  3. Add melted chocolate, baking powder and flour to whipped eggs with sugar. Stir with a mixer at the lowest speed.
  4. In a form with high sides, greased with butter, pour out смаз of the dough. Distribute the form.
  5. Put half of the curd mass, level.
  6. Spread half the cherries on the curd. Pour the dough again, on top of the curd mass, cherries and again the dough.
  7. Bake the cake for 40–45 minutes in an oven preheated to 175 ° C. Ready brownies to cool in shape.

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Beef burgundy stew

Beef burgundy stew

Ingredients:

Beef fillet — 1.5 kg
Red wine — 750 ml
Bacon — 225 g
Butter — 60 g
Onion — 1 pc.
Salt — to taste
Pepper to taste
Carrots (small) — 450 g
Flour — 2 tbsp. l
Tomato paste — 1 tbsp. l
Garlic — 2 cloves
Celery — 2 petioles
Thyme — 1 sprig
Fresh parsley — 2 sprigs
Bay leaf — 1 leaf

Cooking:

Rinse and dry beef. Cut into medium-sized pieces — about 3 to 4 cm. Sprinkle with salt and freshly ground black pepper to taste.

  1. Onions clean. Chop the onion into large pieces, and bacon — strips of 5 mm in width.
  2. Put the butter in a large saucepan with a thick bottom, send it to the fire and melt the butter, send to it crushed onions and bacon, fry over high heat until rosy color.
  3. Put the meat in the pan, fry on each side until golden brown.
  4. Collect herbs (parsley, thyme), celery, bay leaf in a bouquet and garnish with a string.
  5. Make the fire under the pan weaker, send carrots to the pan (you can take mini-carrots, or you can simply peel and chop the usual ones) and a bouquet of garni. Cover the pan with a lid. Extinguish everything for 20 minutes. Transfer everything to a separate container.
  6. Make the fire stronger, add flour to the pan, stir until smooth, add tomato paste and stir again. Leave for 1-2 minutes, then add salt, pepper to taste, chopped garlic. Return the meat and herbs, onions into the pan, pour in the wine, stir. Close the lid and leave to simmer for about 2 hours. The meat should be completely softened. Remove herbs from the finished meat, arrange in plates and serve.

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Cake with curd

Cake with curd

Ingredients:

Butter — 25 g
Sugar — 225 g
Chicken Egg — 1 pc.
Flour — 50 g
Black chocolate — 75 g
Gelatin sheets — 6 pcs.
Orange — 2 pcs.
Cottage cheese — 500 g
Mascarpone cheese — 300 g
Cognac — 1 tbsp. l
Orange juice — 1 stack.
Jelly bag — 1 pc.
Vanillin — 1 pinch
Salt — 1 pinch
Baking powder dough — 1/2 tsp.

Cooking:
Remove the butter from the refrigerator beforehand and hold at room temperature to soften. Beat the butter and 100 grams of sugar, adding vanillin and salt. Add egg, beat all together.

  1. Sift the flour several times, add baking powder or soda to the flour, add flour to the egg mass.
  2. Break the chocolate into small pieces and melt in a water bath or in a microwave. Pour chocolate to the rest of the products, without stopping stirring.
  3. Cover a deep baking sheet with baking paper. Pour the dough into a baking tray.
  4. Warm up the oven to 180 degrees, send the pan with the dough inside and bake for 8 minutes. Cool the cake.
  5. Soak gelatin in water. Beat the mascarpone cheese and cottage cheese together with a mixer, then pour 100 grams of sugar, pour brandy, beat the mixer again, the sugar should completely dissolve. Cut the orange, add to the mass and stir everything.
  6. Put the chocolate cake in shape.
  7. Gelatin is already swollen, put it in a water bath and heat until homogeneous, send it to the cottage cheese mixture, stir, pour everything onto a biscuit, smooth it. Send in the fridge for freezing.
  8. Pour into the skillet orange juice, add 2 tablespoons of sugar, jelly, stir everything, bring to a boil and remove from heat, cool. Pour the cake with this jelly, put in the fridge to set.

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Salad with baked vegetables-healthy recipe

Salad with baked vegetables-healthy recipe

Ingredients:

4 carrots
2 small sweet apples
2 parsnip roots
2 tbsp. l sunflower oil
salt
100 g smoked bacon (optional)
1 boiled beets
2 handfuls of lettuce leaves
For mousse:
200 g of sel-sur-cher cheese
8 tbsp. l of milk
250 ml of heavy cream
For refueling:
4 tbsp. l vegetable oil
2 tbsp. l apple cider vinegar
Salt

Cooking:

Preheat oven to 200 degrees. Peel and chop the carrots. Apples cut into 4 pieces and remove the core. Cut parsnip root into large pieces. Put the vegetables on a baking sheet, salt and lightly sprinkle with butter. Send to preheated oven and bake vegetables for 45 minutes.

  1. To make a mousse, beat the cheese with milk, whip the cream separately, add сы to the cheese and mix, then add the rest of the cream. Put in a pastry bag and store in the fridge.
  2. For refueling, combine oil, salt, vinegar into a homogeneous mass. Adjust the amount of salt to your liking. Oil can take sunflower, and you can use olive.
  3. Cut bacon into thin strips and fry in a pan without oil.
  4. Cut beets into thin slices.
  5. Sow the mousse in the serving plate, put the baked vegetables, apple slices, lettuce leaves (rinse and dry), sprinkle with roasted bacon and pour over the vinegar dressing. Serve at the table. To prepare this salad, you can take any vegetables that are available. In the summer, you can prepare a salad of raw vegetables, also serving it with cheese mousse and with the same dressing.

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Pie with red fish and spinach

Pie with red fish and spinach

Ingredients:

puff pastry 0.5 kg
fillet of red fish 400-500 gr.
spinach (fresh or frozen) 500 gr.
pine nuts 2 tbsp. l
garlic 1 small clove
cream (20-30% fat) 3 tbsp. l
eggs 2 pieces + 1 yolk (for smearing the cake)
butter 3 tbsp. l
olive or sunflower oil 1 tbsp. l
nutmeg — pinch
salt
freshly ground pepper

Cooking:

Spinach to sort, remove the stems, chop the leaves. If you use frozen — then defrost and fold to a sieve to remove excess moisture.

  1. Boil fresh spinach in boiling water for spinach for 1-2 minutes, drain on a sieve.
  2. Heat the frying pan with 1 tablespoon of olive oil, fry the spinach until the moisture has evaporated. Add a couple of tablespoons of butter and fry for another 2-3 minutes. Remove from heat, cool the spinach.
  3. Rinse the fillet and pat dry. Remove bones, cut into fillet pieces.
  4. Peel the garlic and finely chop or skip through a press. Combine spinach with fish, garlic, pine nuts, eggs in a bowl, add cream, sprinkle with salt and pepper to taste, add nutmeg.
  5. Defrost the puff pastry in advance at room temperature, divide it into 2 parts: bigger and smaller. From the most part roll out the layer, put it into shape, press it to the bottom and walls. Put the stuffing.
  6. Roll out a smaller part of the dough, cover it with the filling, connect the edges, cut off the excess. Make holes for steam. Top smear yolk.
  7. Send the cake to the oven and bake at 200 degrees for about 35 minutes.

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