a salad to melt quickly from the plate
- 1 piece watermelon
- 1/2 melon
- 3 kiwis
- 7-8 strawberries
- Brown sugar
- colored toothpicks-optional
- silver candies-optional
Preparation time: less than 15 minutes
RECIPE PREPARATION Caramel fruit salad:
Cut the fruit into pieces and place on a plate then put caramel and brown sugar and serve cold from the refrigerator
It's great with whipped cream this variant when it's not fasting
Cream cheese, fruit and caramel cake
I had in mind the classic cheesecake when I cooked this cake, but I also changed a few things. I added lots of fruit, cream, and didn't use the oven at all. The filling is especially refreshing due to the combination of cream cheese and fruit, and it goes great with caramel.
Duck breast with oranges and caramel sauce classic French recipe
Duck breast with oranges and caramel sauce classic French recipe. How to cook duck breast with orange and Cointreau, Grand Marnier or other Triple Sec? How to properly fry a duck breast so that it has a reddish crust and pink, tender and juicy flesh? How to make caramel orange sauce? Duck breast recipes. Festive recipes.
Duck breast is a noble, fine and expensive meat that should be treated as such. I get horrified when I see chopped duck breasts made of sarmale or meatballs that are then unknowingly cooked & # 8230 really don't feel sorry? Okay, you can make a duck burger, but it is fried with the head so that the meat stays tender and pink. Nowadays you can't really blame ignorance because we all have access to information on the internet if not to cookbooks.
I really like duck breast (duck breast) and I cook it quite often. We are talking here about the boneless fillets of duck breast with the skin and fat attached. These two elements ensure the lubrication and fragility of the final preparation. I talked at length about how to properly fry a duck breast here.
This time I prepared a duck breast according to the classic French recipe with oranges, Cointreau and caramel sauce. Duck breast to orange. It's crazy! Okay, I've made this recipe about 20 times over time, but so far it hasn't appeared on the blog for the simple reason that I didn't get to pose for the ending. Why? Because the duck breast was eaten immediately!
For extra tenderness and flavor I marinated (stained) this duck breast for 24 hours in a mix of orange juice with Cointreau (Grand Marnier or another Triple Sec from Marie Brizard etc). In this way the meat was deeply impregnated with these great flavors!
French-style orange sauce is very easy to prepare: burnt sugar (caramelized) quenched with fresh orange juice, Cointreau and a piece of cold butter. At the end I put in it threaded orange pulp segments (without white membranes). The acidity of the oranges perfectly balances the fat of the duck breast and the sweetness of the sauce. A dream combination!
On the same occasion I also prepared an Asian style duck breast marinated with soy sauce, ginger, anise and garlic & # 8211 see the recipe here.
Both variants were very successful with mine so the plates were literally licked by them.
I give you the quantities for half a duck breast and you can multiply them according to your needs. My piece was quite large (approx. 380 g) so I divided it (after cooking) into 2 portions. There are duck breast fillets and smaller at 200-250 g and in this case it is calculated 1 / person. In the pictures you will see 2 pieces of duck breast: this one with oranges and the one in Asian style.
Fruit salad with mascarpone and cream
Fruit salads are a refreshing, versatile dessert, suitable for any season and for any occasion. Simple or with cream or whipped cream, salads made from the fruits you have in the fridge, seasonal fruits or canned fruits are a healthy and always sweet idea.
The only rule when choosing fruits for a salad is: what do you have in the fridge. You can combine seasonal fruit with compote fruit, frozen or even dried fruit - anything is allowed as long as the combination is to your taste.
- 100 g mascarpone
- 150 ml liquid cream
- 2 tablespoons powdered sugar
- mandarins or clementines
- any other fruit you have at hand
Wash the fruits and cut them into slices or cubes. You can use any fruit you like and have in the fridge, including compote, canned or frozen fruit. In this case, let them drain very well before mixing.
Beat the liquid cream with the mixer in a bowl and, when it starts to gain volume, add the powdered sugar. When the cream has become thick, add the mascarpone cheese and mix until the two are homogeneous.
Put the cut and drained fruit in a large bowl. Pour cream over them, but keep a few tablespoons for decoration. Mix well and refrigerate for at least 30 minutes before serving.
Put the salad in cups or bowls and serve with biscuits, biscuits or plain, just with extra cream on top.
You have to see it too.
Rice with milk, fruit and caramel is a delicious dessert that is also very suitable for children. For this recipe for rice in milk you can use any kind of fruit you like or are seasonal.
First start any other preparations, wash the rice well and then boil it in milk. Add sugar to taste and add the vanilla essence or the core of a vanilla stick.
Washed and cleaned fruits are cut into pieces. In a saucepan, melt 2 tablespoons of sugar, to which the butter and then the fruit are added. Leave it on the fire for a few more minutes, then add the vanilla essence and cinnamon.
Rice with milk, fruit and caramel is served hot or cold, in cups or small bowls.
The source of this recipe is the culinary blog Truedelights.