Hello, dear friends! Do you like to sit in the evening with the whole family over a Cup of tea? And next to that stood in it… gentle, cozy, delicious-homemade cake! Easy to implement, from simple ingredients, but spectacular and mind blowing taste!
Cake from chef Goland with mascarpone cream. Hello, dear friends! I caught fire here real biscuits (without baking powder and soda). Try to cook and enjoy this dessert.
The basis of the recipe for this wonderful dessert I got at the next master class at the Culinary Academy of Hector Jimenez Bravo. I have not yet acquired the form for the bouchée, because I sculpted it in the form of cake (bread), but it did not affect the taste… And, of course, this dish is quite worthy of the Royal table, believe me? Come, treat!!!
I love this delicacy. Some time ago she decided to learn how to cook it. To begin with, a recipe for Apple marshmallow on agar was found, but attempts to cook it were not successful, there was clearly a strange ratio of sugar and water. After these attempts, I decided not to give up, began to read a lot, looking for recipes on the Internet. And now, having gathered information, I decided to get down to business. Since no suitable apples or berries were found, I decided to cook it on fruit jelly /cherry flavor/, all the ingredients in the recipe I cut in half, so that, if anything, it was not so sad for spoiled products. Here we go…
In this recipe I just tried to connect the East with the West, and strudel with baklava. I really wanted to cook some Oriental sweetness based on bulgur (just when I was preparing it before-I thought that this cereal is very “confectionery” taste, and asks for some sweet pastries!).
Austria is considered the birthplace of strudel, where it gained popularity in the 19th century during the Austro-Hungarian Empire, Germany and Italy bake tons daily… But few people think that strudel is related to the Turkish baklava, and the reason for this was the Turkish raids on Eastern Europe in the 16th -17 centuries. In short, for me there is nothing better dank evening (and such evenings only added), as a plate with hot Apple strudel and vanilla pudding! Which one of you is against? The dough for strudel has already been mentioned on the website, and my task is to show you how to cook well, the most delicious filling for it.
The strudels, as they were prepared by my grandparents, and how I cook. A delicious main dish with dough, meat, and sauerkraut.
Gratin is any sweet or unsweetened dish, baked to form a delicious crust. I suggest you cook the gratin in a slow cooker. The vegetables in the cooking process to fall apart, and filled with aromas of each other.
In the Brittany region, strong sea winds apply a layer of salt to the meadows, where sheep are bred, whose meat acquires a salty taste. Therefore, lamb is a frequent guest on the French table! I offer you, my favorite chefs, a recipe for a full French dinner, which combines all the charm of France, as well as spices, products and even national dishes!
This is recipe famous cook. She offers to make this recipe from the fillet of the sea language, but after reading the book, I realized that the sea language, from which Julia prepares and “sea language” from our markets and shops – things are different. So I bought a fish that I liked in the market, namely Norwegian cod. The fish turned out just wonderful. No one recognized the trivial cod, everyone thought that the elite fish was used. The dish was considered to be a dish of Haute cuisine before the invention of the blender.