Snow Brownies

Snow Brownies

INGREDIENTS
180 g flour
100 g of powdered sugar with vanilla
100 g brown sugar
2 tbsp. l liquid honey
50 g of cocoa powder
50 g chocolate
100 g butter + some more for lubrication
2 large egg whites
1 tsp. baking powder
To decorate:
2 packets (100 g each) of dark chocolate flavored glaze
Snowflake topping


POSTHE PREPARATION PREPARATION
Step 1
Preheat oven to 180 ° C. Cover 30 cm square baking paper, leaving a few centimeters of excess on the edges. Grease the paper with oil.
Step 2
Sift flour, powdered sugar, cocoa and baking powder.
Step 3
Mix finely chopped chocolate with pieces of butter and honey, melt in the microwave or in a water bath. Add sugar.
Step 4
Slightly mix the whites with a fork until smooth (do not whisk it into the foam!), Add them to the chocolate mass using a wooden spoon.
Step 5
Then add a mixture of dry ingredients, knead a homogeneous dough.
Step 6
Put the dough in the form and knock it on the table so that it is evenly distributed and unnecessary bubbles disappear inside. Bake in the center of the oven for 25 minutes. Cool in the form on a wire rack, 30 minutes, then carefully pull it onto the board and cool completely.
Step 7
Cut the brownies into square pieces and spread them slightly apart. Dip the glaze of the pactics in hot water for 2–3 minutes. Press down on the bag several times to make the icing more uniform. Cut the corner of the bag and decorate the brownies with icing; let it freeze a little. Decorate with snowflakes.

Black currant charlotte

Black currant charlotte

INGREDIENTS

  • Eggs 4 pcs.
  • Granulated sugar 250 g
  • Wheat flour 1 glass
  • Salt to taste
  • Vanilla sugar 1 bag
  • Soda 1 tbsp. l
  • Currant 500g

How to cook black currant charlotte

We break a couple of eggs and pour into a separate container, then add sugar and beat. It is possible to use as usual manual whisk, and to use the combine or the mixer.

Then to the whipped egg-sugar mass add flour, vanilla sugar. Here we also introduce soda and salt. All ingredients are thoroughly mixed. The result should be absolutely uniform dough.

Give the test a little brew.

Meanwhile, prepare the oven and baking sheet. The oven is heated to 180 ° C. Use the “baking” mode for this. Baking we covered with parchment paper.

Sprinkle the pan with breadcrumbs so that the cake does not burn

Put the dough on a baking sheet. Add frozen or fresh currants.

Cooking time is on average 35-40 minutes. Check the readiness of charlotte with black currant is quite simple. To do this, use the traditional method with a match or a toothpick.

Give cool the finished cake. Then gently remove it from the tray. Cut into portions and serve to the table.

Juicy Chicken Fillet

Juicy Chicken Fillet

INGREDIENTS


4 chicken breast fillets
400 g cherry tomatoes
250 g mozzarella
3 large cloves of garlic
10 basil leaves
2 tbsp. l olive oil
balsamic vinegar
salt and freshly ground black pepper


POSTHE PREPARATION PREPARATION
Step 1
Salt and pepper chicken fillet.
Step 2
Heat a large skillet over medium heat 1 tbsp. l butter and fry the chicken until ready.
Step 3
Heat another frying pan and fry the finely chopped garlic for 1 minute. Add tomatoes cut in half and cook for 5 minutes. Add basil and remove from heat.
Step 4
Place the mozzarella slices on the finished fillet, top with the tomatoes. Cover the skillet with a lid and set on low heat for 2 minutes, until mozzarella is melted. Sprinkle balsamic vinegar before serving.

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Caramel tangerines on sponge cake

Caramel tangerines on sponge cake

INGREDIENTS
6 mandarins or clementines without stones
140 g sugar
4 slices of biscuit or cake
natural thick yogurt to serve


POSTHE PREPARATION PREPARATION
Step 1
Peel all tangerines, remove white fibers. Divide into 4 slices of mandarin, squeeze the juice from the rest.
Step 2
In a skillet mix 4 tbsp. l drinking water with sugar. On medium heat, bring to a boil and boil to a state of golden caramel, about 18 minutes. Remove from heat and gently pour in hot juice. Be careful, caramel sprinkles!
Step 3
Add the caramel slices of mandarins. Stir and cool slightly. Spread on the slices of sponge cake and place on top of a spoon of yogurt. Serve warm.

Teriyaki Chicken

Teriyaki Chicken

Oh, how many times this simple and tasty recipe helped us out!

Ingredients:

Chicken Breast — 450 g
Soy Sauce — 80 ml
Brown sugar — 50 g
Sesame — 1 tbsp. l
Green onions — 1 stalk
Salt — to taste
Pepper to taste
Olive oil — for frying


Cooking:

  1. Rinse the chicken breast, pat dry and cut into small pieces. Salt, pepper to taste.
  2. Heat olive oil in a frying pan over medium heat. Put the chicken and fry, stirring occasionally, until golden brown.
  3. As soon as the pieces are cooked, pour in the soy sauce, add sugar and sesame and mix well.
  4. Continue cooking, stirring occasionally, until the sauce reaches a boil and begins to thicken.
  5. Remove from heat, sprinkle with finely chopped green onions as desired and immediately serve with cooked rice and broccoli. If desired, pour the remaining teriyaki sauce.

    Enjoy your meal!

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