Whisk the egg whites, then add the sugar and mix until it becomes a glossy meringue.
We rub the yolks with the oil and they become like a machine, then we put them over the egg white foam.
At the end the flour and baking powder put in the rain.
Prepare a round shape lined with baking paper and put some of the composition, sprinkle raisins, continue to pour back into the form, put the spoons finely, again the composition and a few raisins, then ready in the oven for 35 minutes.
Powder with sugar!
From the series of top dishes is also this Coronita Pizza. You can each use the filling to your liking, it is not nailed.
Dough: 300g flour, ½ teaspoon salt, 1 teaspoon sugar, 2 tablespoons olive oil, 125-130ml hot water, 5g fresh yeast. Filling: tomato sauce or ketchup (I recommend trying the homemade ketchup recipe), ham, black olives, corn kernels, Delaco Gourmet Mozzarella, red bell peppers.
Dissolve the salt and sugar in a little warm water (100 ml) and dissolve 5 g of yeast. We put this mayonnaise in the flour and we start to mix, and we put another 25-30 ml of water and we continue kneading until we obtain an elastic and homogeneous dough. Add the oil and continue to knead until incorporated into the dough. Put the dough in a bag and leave it to cool until we prepare the rest of the ingredients.
Divide the resulting dough into two equal parts. Each part is spread in a circle on baking paper placed in the tray or directly in the pizza tray. Grease the edges with tomato sauce or ketchup and put sliced ham, corn kernels, sliced olives, finely chopped bell peppers, optional hot peppers and finally grated mozzarella. The interior is cut as in the image into 8 equal triangles that will be pulled later over the filling, taking care to press with the edge so that it does not fall apart during baking. Bake at 200 degrees for 10-12 minutes (but depending on the oven of each, bake until nicely browned on top of the dough.)
Preparation time: 18 minutes
Cooking time: 12 minutes
Total time: 30 minutes
Serving size: 2
Gingerbread wreath & # 8211 Gingerbread wreath prepared at home for Christmas it is tender, fragrant and aromatic, in a very beautiful presentation.
I do not know child not to enjoy gingerbread with honey. Some of us still love it as adults, so I chose to prepare it gingerbread wreath to make the Christmas table more beautiful. The models that will decorate our crown can be various: stars, hearts or snowflakes, but we can put whatever the children like: fir trees, angels, mushrooms and many other models. In the center of the cornice we can arrange other cookies or or gingerbread in small forms, slices of cake or cakes. It is important that she be the star of the holiday table.
The recipe I propose to you today gingerbread wreath it is one of the easiest to prepare, it is delicious and fluffy. I still have a recipe for gingerbread, as good as this one, but it needs a long time in the cold. The dough for this gingerbread wreath does not need much time to be processed, stretched and cut.
For gingerbread crown I chose to use a special type of flour: Delizia. I already tested it in the summer preparing a blueberry and mascarpone cream cake and I was very pleased with the result. I think it is best to cook with quality ingredients, which you trust, and Delizia won it for me, because I often buy it for cakes.
Coming back to gingerbread wreath, I would like to tell you that I took the idea from a Christmas fair, where it was made in miniature like a circle with a few other balls glued to it. It looks as if someone had glued small and cute balls, colored in white and red. I liked the idea, but I wanted something bigger, more spectacular, which is why I chose the presentation of my crown to be special, close to what my loved ones like. And because we don't have snow yet, with longing for the snowman and the crackling of the snow under the sole of my foot, my crown has the theme of snow with snowflakes.
I invite you to prepare it too, you will surely be delighted both by the fact that it is easy to prepare, and by the fact that it is tasty and stays fresh (if it is kept in a box that closes tightly) for a few days.
I leave below the list of ingredients and how to prepare gingerbread wreath.
15 g spices for gingerbread (mixture of cinnamon powder, dried orange peel, anise, coriander, allspice, star anise, nutmeg and cloves)
550-600 g flour (depending on how big the eggs are)
For the glaze:
1 egg white at room temperature
a few drops of lamiae juice (3-4)
food coloring & # 8211 optional
We prepare the ingredients at hand.
Mix in a bowl eggs with a little salt, sugar and honey. Melt the butter in half and pour it over the eggs, then mix well.
We alternately incorporate flour mixed with baking powder and gingerbread spices.
Stir until smooth, then let the dough cool for 1 hour. After this interval we take a little more than half of the dough (about 60%) and put it between two forms lined with oil and flour, so as to achieve the shape of the crown. Spread the rest of the dough and cut out shapes of stars, hearts or snowflakes. Bake each tray separately (the one with the crown and the one with shapes), in the preheated oven at 180 ° for 12-15 minutes for the crown and around 10 minutes for the models.
Let them cool on a grill, while we prepare royal icing. We put the sugar icing in a paper posh and decorate the sweet roll patterns, then we glue them to the crown using the same icing.
I hope you like it and you will try it too. It would look nice on the Christmas table, wouldn't it?
Family meals and holiday meals have a special charm, hard for me to describe in words! But one thing I know for sure: nothing makes me happier than to have a house full of souls and to see them happy with the dishes on the table! Today I show you the recipe for Coronita aperitif, which goes perfectly in the middle of holiday meals or family meals! & # x2764
Lidl intensifies its efforts to offer us products of the best quality and, from Pikok own brand sausages but also in many of the sausages from local producers. 6 additives were removed from the ingredient list.
You know that I am very familiar with Lidl products and have been cooking with them for years, so I can promise you that it is a big step forward and this is primarily felt in the taste of the products.
We are not the biggest bread eaters in the world, but when we eat, we prefer it to be fresh, soft, fluffy like a cloud, with a slightly crispy crust, sweet taste. Therefore, we prefer to do it at home, 1-2 times a week.
The recipe for this bread with milk is a simple one, which does not fail. You can enrich it with whatever seeds you like, I put poppy seeds and sesame seeds now, but I also put sunflower seeds, pumpkin or hemp.
How I have done:
Ricotta is a typical Italian cheese that is made from the remains of other types of cheese, such as mascarpone or provolone, but can also be made from milk curd after it has been separated from whey. It is usually made from sheep's milk, but there are also dishes made from buffalo milk.
Ricotta is similar to urda, in terms of production, but the two are slightly different in terms of consistency and taste. Ricotta has a soft, fluffy consistency, and is tastier and creamier than urda.
In Italian the name ricotta means “annealed”And refers to the method of obtaining, ie to the heat treatment of whey. This is eventually done with the addition of acid (citric, tartaric) as a catalyst, up to a temperature of 80-90 degrees Celsius. What coagulates is collected with a spoon with holes and drained into molds.
Ricotta is sold in Italy under dozens of variants obtained from different types of milk and with varying fat content. Outside Italy, however, the following varieties predominate: baked or baked ricotta (ricotta kept in the oven until it turns copper), ricotta affumicatta (smoked version of ricotta), ricotta scanta (sour version of ricotta).
Fat ricotta contains only 11-13% fat and tends to be creamier than the fat-free version, which can become granular in texture. Its sweet aroma is what makes it a very versatile ingredient in multiple culinary specialties. In combination with spinach or other greens, it has become a classic filling for various dishes.
With a light and creamy consistency, ricotta is a perfect ingredient for Italian dishes, such as pasta, cannoli, ravioli, lasagna and pizza.
Due to its unmistakable aroma, it can be served as such, along with breadcrumbs, toast, almonds, walnuts, cooked or baked vegetables, especially with tomatoes, peppers, carrots, broccoli, zucchini, eggplant and spinach. It can be used to prepare sauces, combined with herbs and spices, but especially in the preparation of various desserts such as pies, tarts, muffins, delicious creams for cakes and pies.
In 2014, ricotta from Fine Italian Foods won the silver medal at the World Cheese Awards.
Regardless of the choices we make for a combination of salty appetizer that satisfies our tastes and culinary preferences, an appetizer crown with corn and mushrooms is one of the successful options that we can often rely on when we want a special dish to we crown the festive meals and more.
I'm used to making my recipes easier to organize through a very good organization, so for a start I take almost all the necessary ingredients and start chopping onions, bell peppers, Champignon mushrooms, pitted green olives, cheese and a few slices of salami in crust of pepper.
I set one of the five prepared eggs aside because I intend to use it at the end, then separate the yolks from the egg whites.
For a moment, rub the yolks well with three tablespoons of olive oil until completely incorporated and whisk the egg whites, some of which I add over the yolk emulsion.
Lightly mix with a spatula, then sprinkle in the bowl half the amount of sifted flour together with baking powder.
Add the corn kernels and all the other chopped ingredients and then mix again carefully for a uniform homogenization.
At the end I incorporate the difference of flour over which I put a pinch of salt and pepper and the rest of the egg white foam to get a fairly airy texture despite the rich filling that I used in the composition.
I wallpaper with oil and flour a "magic" pan that I haven't used in a long time and I thought it was very suitable to get my appetizer crown with mushrooms and corn.
Preheat the oven to 190 ° a few minutes before, pour the prepared dough into the pan, and on top I add the beaten egg that I kept especially to obtain a golden and shiny crust.
I will leave the crown in the oven for 25-30 minutes after which I let it rest a little before placing it on a support plate.
It goes very well with an arugula salad and some cherry tomatoes that I use in abundance for decoration.
In a bowl, mix the lard with the salt, yolks and vanilla extract.
Add sour cream, mixing the composition well.
Sift the flour and gradually add it over the above mixture, at the beginning we mix and when the composition starts to harden we knead by hand until we obtain a dough that no longer sticks to our hands.
Roll out the dough and refrigerate for 30 minutes. Meanwhile, the shit is cut into small pieces.
Remove the dough from the fridge, spread it on the floured work table, cut it into a triangle, put a piece of shit and roll it. Place the croissants in a tray lined with baking paper and place in the preheated oven at 190 degrees for 20-25 minutes.
Remove from the hot pan and add powdered sugar, leave to cool then serve.
We will learn how to make a perfect chocolate mousse. For this, we propose ingredients for 4 people. On the other hand, it will take 30 minutes to prepare and 3 hours in total to complete it and has 355 calories per cup. On this occasion we will choose to use cream instead of egg white. You will see the perfect result for yourself.
Sift the flour, put the salt over the flour.
Dissolve the yeast in a glass of warm water and put it over the flour.
We start to knead and gradually add the rest of the water and oil.
After kneading the dough, leave it to rise in a warm place until it doubles in volume.
When it has doubled in volume, shape the bread and grease it with beaten egg or water and sprinkle flour on top.
We cut the bread and leave it to rise for another 15 minutes, we put it in the preheated oven.
Bake at 180 degrees, about 45 minutes here depends on each oven.
Tricks for a successful bread:
The recipe and the pictures belong to Gigi Vulturu and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.
The average grade given by the jury is 6.50
Being among the first recipes in the contest, he receives 1 point ex officio, so the final grade is 7.50.
Congratulations, it is a simple and tasty recipe and we are waiting for you with other wonderful recipes.
Recipes with Gina Bradea & raquo Recipes & raquo Fluffy homemade bread, simple step-by-step recipe