Not to bake a biscuit with a berry in the summer is a crime, yes, yes… In order not to be “arrested”, we will bake mini biscuits with raspberries and almonds, as in a pastry shop on the banks of the Seine. I recommend it.
I really like cupcakes. And it’s easy to bake, and the taste is interesting. The dough for cupcakes can be cupcake, sponge cake or even shortbread. I have a vanilla cupcake base. Vanilla Patisserie filling and cream cream for “hats”. Berries on cupcakes are like a cherry on a cake)
I offer the Cooks delicious Turkish pastries, the filling of which is wrapped in a thin dough, and then placed in a spiral in a baking dish. Berek is prepared with different fillings, but I decided to combine different fillings in one pie. Come on in, try it 🙂
Smerrebred is a Danish sandwich on rye bread. It can be fish, meat and vegetable. The list of its ingredients tends to infinity. Smerrebred is often used as an independent dish, because it has a large number of ingredients in its composition. Danes know more than 170 varieties of such sandwiches, which can often represent the most unexpected combinations of products. Delicious Smerrebred can be made with sprats or sardines.
The recipe of European cuisine. It is easy and quick to prepare it for breakfast. It is useful and low-calorie.
A simple, affordable cake for an afternoon tea party. Of course, in the season we take fresh plums and rhubarb, I took it from the freeze. The shape is 24 cm in diameter, the height of the pie in the center is 5 cm
Very tasty and easy to prepare dish. Zucchini with a crispy sesame crust and a spicy sauce.
Why Devonshire? The name comes from the county of Devonshire, in the south-west of England. These places are famous for their beautiful landscapes, seaside resorts and traditional tea drinking. Tea is served here with skins, strawberry jam and melted thick cream. By the way, the British are divided into those who first spread jam on the scones, and then put cream on those who do exactly the opposite: first cream, then jam. And I found the recipe for these scones from the British culinary writer and TV presenter Mary Barry.
A very popular dessert “Balparmak” is part of the group of Turkish pastries, which are soaked in syrup. It turns out tender, juicy and sweet. The recipe was first described in the cookbook of the great Ottomans, which was published in 1844 and is stored in the Topkapi Palace.
These are not pies or cheesecakes, but lovers of buckwheat and all cottage cheese will like it! Especially if you dip it in sour cream. And they are also good for a snack in the heat.