This recipe from the chef I saw in the culinary program dedicated to Valentine’s day. Saw and ran to cook his half) Bribed his simple and interesting cooking process. It turned out really delicious! Finally decided to share it with all the cooks.
Offer the next version of baking with mascarpone. Today I want to offer cheese cakes, the recipe was found in the Internet under the name muffin. Many thanks to the author I changed the recipe a little. The choice as a currant filler is conditional, it can be replaced with raspberries, cherries, cranberries.
Amazing cheesecake with a thin sand dough, delicate cottage cheese, fragrant and juicy berries, under a delicate sour cream blanket. My mother for many years preparing this version of cheesecake with sour cream top, with berries or without it is always delicious.
Millet porridge my kids don’t eat, but after tasting the “pie” (that they named him that!), was in the uttermost delight! Millet reminds nuts, condensed milk gives sweetness and berries-unique taste!
Salad indeed year-old. Salad of vegetables with a fruity note of sweet and sour pineapple and fragrant currants.
Delicious cake-galette with black currants. Thin crispy dough, fragrant filling, what could be better in the summer?
Offer to make healthy yummy with the berry. The dough is prepared simply and rolled out easily. It turns out not sweet, but sour filling, that’s what I liked in the recipe.
I love agar-agar with all my heart, which makes incredible transformations with almost any sweet and unsweetened liquid. Currant marmalade is one of my favorites. It is especially good with hazelnuts and sesame seeds.
Summer… fresh berries, fruits, vegetables… We, of course, are in a hurry to treat your body with vitamins. Fresh berries are perfectly combined with dairy products. But how to make a dish both useful and tasty? In summer, the best version of the dessert, in my opinion, can not be found, sweet mousse combined with just collected, sour currant… that’s something! Orange zest gives a special touch!
Offer a recipe for an amazing pie dough, which has an unusual taste. I have never used marshmallows as an additive in the dough. The result was a pleasant surprise, gentle and at the same time pleasantly viscous melting dough in the mouth, and the presence of black currant gives a touch of acidity to this cake. If interested, please visit!