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the cherries, after removing the seeds, sprinkle with a spoonful of caster sugar, leave the juice for 30 minutes and transfer them to a sieve. After they have drained, mix them with the other fruits.
Preheat the oven to 180 degrees.
On a plate, flour with a little flour and spread the dough, then divide it into 6 squares.
We grease each square with a kitchen brush with beaten egg.
We mix the teaspoon of sugar in a cup with the starch
Place the fruits in the first half, sprinkle a little on top of the starch mixed with powdered sugar.
Bring the other half of the dough on top and catch the edges,
Then with the help of a fork we glue the edges well, giving them a serrated shape.
Place the formed strudels in a tray lined with baking paper and grease them with beaten egg
Bake for 15-20 minutes, or until the strudels turn golden. Baking time depends on the oven.
When they are ready, take the strudels out of the oven on a plate, dust them with powdered sugar. Let cool completely.
When served, we can garnish with fresh fruit
2 peaches or apricots (a peach or an apricot is used for the cream and another to decorate the cake),
3 sachets of whipped cream,
150 ml of cream water,
2-3 tablespoons of soy milk powder,
Syrup from 2 jars of cherry compote, for syrup biscuits.
How to prepare the cake with whipped cream and fruit
Syrup the biscuits and arrange on a plate, then cover with whipped cream and fruit.
Put fresh, well-washed strawberries over the cream of fruit cream.
Next is a second layer of syrupy biscuits that will be garnished with whipped cream and fruit, then with kiwi slices.
A third layer of syrupy biscuits is added to the cake (you can make as many layers of biscuits as you want the cake to have), over which the cream of cream and fruit is spread, and over the last row of syrupy biscuits a layer of nutella or chocolate is spread. carob powder and garnish with pitted cherries, pieces of nuts and peach or apricot folds or any other fruit we want.
Obrocaru Adriana recipe: Seafood mix
Heat a wok pan with 2-3 lbs of olive oil, then put the sliced or 4-inch slices (depending on the size), the octopus cut to the same size as the slices (because they have the same cooking time) and the mussels. Cook for 5 minutes until the juice left by the seafood evaporates, then add the crushed garlic and cook a little, then add about 300 ml of semi-dry white wine, boil in wine (until boiling) simmered over medium heat. , then add oregano, a teaspoon tip, and a pinch of salt.
Leave it on the fire until the sauce decreases a little, then squeeze a lemon, and the peel is cut into pieces that are put in the preparation and left until it is reduced.
Put the shrimp in a pan with 3-4 tablespoons of olive oil, cook on one side and on the other for about 2 minutes, put a teaspoon of garlic and a glass of white wine, simmer a little, then add a pinch of teaspoon of oregano and simmer for about 10 minutes.
Boil the rice al dente, drain and rinse in cold water, then put a hot wok pan with 2-3 tablespoons of oil and bring to the pan, then put 100-150 ml of wine and leave to simmer. .
You can watch the most delicious moments on masterchef.protv.ro, and you can find the full show on Voyo.ro.
Mount the plate and sprinkle with finely chopped parsley.
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Vegetable soup with strudels
Wash the vegetables, clean them and cut them into rounds or cubes, cook for 2-3 minutes in oil sprinkled with a little salt, add 2 liters of water and boil halfway.
During this time, prepare the dumplings - beat the egg with a pinch of salt, then add the flour and knead a noodle dough, leave it covered for 10 minutes, then spread a thin sheet until it dries a little , prepare the filling.
Heat the oil in a pan, add the finely chopped onion, harden and sprinkle the semolina, fry for another minute, then add the paprika, remove from the heat, sprinkle with salt and pepper to taste, then spread the composition over the sheet of dough, roll and with the help of a wooden spoon, cut triangles.
Add to the vegetable soup and simmer until it doubles in volume, try if they are cooked inside, match the taste with salt, if necessary after the taste, sprinkle with parsley leaves and celery.
After draining well, place the fruit on a tray in a single layer and put the tray in the freezer for a few hours.
Then take out and put in small portions of 300-500 g, in plastic bags or pans.
If I freeze various fruits on the same day, I put a mix in small pans to decorate the sweets.
In this way, strawberries, cherries or cherries are also frozen.
Apricots, peaches, apples or other fruits are washed, cleaned and cut into slices or cubes and frozen in this way, spread on the tray.
This way the fruits will not stick and, even if we put them in a 1 kg casserole, for example, we can take a few slices for a smoothie, without having to defrost the whole bowl.
Thaw slowly in the refrigerator. The ones you will want to use for decoration, spread them on a tray to thaw, so they will keep their shape.
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