Traditional recipes

Tiramisu recipe with mint and pink biscuits - recipe 200

Tiramisu recipe with mint and pink biscuits - recipe 200

Tiramisu original recipe

Separate the egg whites from the yolks.

Mix the yolks with 5 cl of syrup until they become frothy.

Add the mascarpone cream and mix for a few minutes.

At the end we put the dark chocolate.

It came out a bit liquid - to avoid a "catastrophe" I put a spoonful of gelatin.

In a small saucepan put gelatin in 3 tablespoons of cold water and let it swell for 3 minutes.

Then put on low heat and mix until the gelatin has dissolved well.

Let it cool and add it to the mascarpone cream. Let it cool.

Beat the egg whites, gradually adding the remaining mint syrup.

Incorporate into the composition with mascarpone, stirring gently from top to bottom.

Put a layer of lightly syrupy biscuits in the coffee, then half of the composition with mint.

Repeat.

I made a tiramisu for 6 people and 2 individual portions

(a single layer of biscuits for individual portions).

Let cool.

Small portions are Ok after 4 hours - you can unmold and decorate them.

I demoulded and decorated the big one after 7am.

It holds up well when cut, I don't know if it's due to the added gelatin.

Decorate before serving with bitter cocoa and mint leaves.

Good appetite !!!!



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Biscuit cake, a simple cake to make, if you have some cookies around the house and want something sweet, then make this cake, it delights the taste buds, it goes well on the plate and doesn't even require too much effort:
1 large package of Petit Beurre biscuits (390 gr.)

750 ml. milk
5 tablespoons flour
2 tablespoons food starch
150 gr. sugar
2 sachets of vanilla sugar
3 tablespoons cocoa

- all the ingredients (except the biscuits) are piled in a pan on the fire

- do not leave the pan and mix in it, it will make an ugly ciulama, it's normal, keep spooning

- mix in it all the time, the flour has to dissolve, that's hard to leave

- easy, easy you will see the light at the end of the tunnel, the ugly juice starts to thicken and take on the consistency of a pudding. I left it next to the pan for about 3-4 minutes and because I had stopped mixing, it had only become lumpy. I swore a little (discreetly and finely), I took a deep breath and took out the mixer & # 039 forward, after a few revolutions, the pudding was without lumps and I kissed her for the idea, so conclusion: you can use the mixer & # 039 for a homogenization better, but only after the sauce has the consistency of a pudding

- as long as the above pudding is left to cool a bit, you have to choose a cake tray, I don't know what size, I placed a packet of biscuits next to my tray, to give you an idea. And also as a point of reference, the amount of pudding is for a cake with 4 rows of biscuits (I made it with 5 rows but for that I had to reduce the amount of cream between the rows).
The form or tray is lined with food foil

- put about 3 tablespoons of cream that is not hot, spread it carefully to cover the bottom of the form (with a little patience because the foil is twisted)

- then place a layer of biscuits, then put a layer of pudding, and of biscuits, and so on, and the last layer should be of biscuits. Put foil over the tray and refrigerate.

- I left it in the fridge for about 3 hours, I turned it over on a tray, I took out the foils

- cut (with a wide knife to which you always clean the blade to cut clean) is decorated according to preferences, according to imagination. I put coconut flakes, pieces of pistachios, crushed walnuts, ground pistachios, candies

Conclusion: a simple, delicious, economical cookie cake, a recipe that should be at least noted.


Tiramisu cake with strawberries and chocolate

Before leaving During the holidays, I thought I would take your look and tempt you with a delicious and refreshing cake, perfect for these summer days. You will tell me that the strawberry season is over, but you have at least two solutions to overcome the inconvenience: either take some imported ones (I saw that they are still in the big stores), or replace them with some raspberries (it is still on the market or , if you have a road, through mountain areas). Finally, you can put, in other words, frozen strawberries, which you let drain well. Otherwise, what can I tell you & # 8230 The bitter taste of the cocoa top, syruped with black coffee, goes great with the sweet-sour taste of the fruit, and the cream based on mascarpone, scented with lemon peel, completes the combination. For the look, but not only, the whole cake comes dressed, at the end, in white chocolate curls. Simply delicious!

In preparation, the cake is not too complicated, but you must keep in mind that it needs to stay in the fridge for at least 4 hours before being decorated. As with other mascarpone cakes, I advise you to take a good quality one. As for the white chocolate curls, I had some ready-made, brought in from outside. I have the impression that they are also found here. If, however, you can't find it, take a white chocolate and make the curls with a vegetable peeler.

You should also know that I used a 26 cm diameter cake form and that I got a cake of about 2.2 kg. The recipe is adapted from the magazine & # 8220Ioana & # 8211 Secrets of the kitchen & # 8221.

Ingredients (for 12 servings):
For the cocoa top:
& # 8211 eggs 4 pcs.
& # 8211 grade flour 75 g
& # 8211 corn flour (starch) 75 g
& # 8211 sugar cough 150 g
& # 8211 baking powder 1 sachet
& # 8211 black cocoa 2 tbsp (25 g)
& # 8211 a pinch of salt

For syrup:
& # 8211 hard coffee, unsweetened 100 ml

For mascarpone cream:
& # 8211 mascarpone 400 g
& # 8211 gelatin 10 g
& # 8211 cream cheese 100 g
& # 8211 powdered sugar 4 tbsp (65 g)
& # 8211 lemon 1/2 pc.
& # 8211 orange juice 5 tbsp
& # 8211 unsweetened cream for whipped cream 200 ml
& # 8211 cleaned strawberries 500 g

For decoration:
& # 8211 unsweetened cream for whipped cream 300 ml
& # 8211 vanilla sugar 1 sachet
& # 8211 whipping cream 1 sachet
& # 8211 white chocolate 120 g
& # 8211 strawberries 6 pcs. big
+ possibly mint leaves

Start with the preparation cocoa cake top: heat the oven to 180 degrees Celsius and separate the 4 eggs, putting the egg whites in a perfectly degreased and dry bowl. In a plate, mix the two types of flour (wheat and corn) with baking powder and cocoa. Mix the yolks with the caster sugar, until you get a yellow foam and the sugar is almost completely melted. Mix the egg whites with a pinch of salt until you get a sticky foam. In slow motion, incorporate the egg yolks with the sugar into the egg white foam. In three steps, then incorporate the mixture with the flour. Pour the resulting dough into a cake tin, lined with baking paper and put in the oven. Leave for 25-30 minutes or until the countertop passes the toothpick test. Allow it to cool completely before removing it from the mold and the paper.

For cream with mascarpone: start by washing the strawberries (if they are fresh) and cutting them into pieces. I repeat, if you had them frozen, let them drain well beforehand! Put the gelatin soaked in 3 tablespoons of cold water. In a bowl, mix the mascarpone with the cream cheese, powdered sugar and grated lemon peel. Incorporate the juice from half a lemon. Heat the orange juice and, in a small bowl, dissolve the gelatin in it. Put a tablespoon of cream cheese over the gelatin, mix well, then pour the mixture over the rest of the cream. Beat the cream very well cooled (kept for at least 6 hours in the refrigerator), until you get the whipped cream. Incorporate the cream into the cream, then the strawberry pieces.

Assembling the cake: cut the worktop into two discs. Place a disk on a plate and place the cake form wall around it. Prick the top with a fork and syrup it with half of the cold black coffee. Put the cream with strawberries, and on top the second disc on the counter. Syrup it too and put it in the fridge for at least four hours.

Cake decoration: beat the 300 ml of sour cream (also well cooled), until you almost get the whipped cream. Add the vanilla sugar and whipped cream hardener and mix for a few tens of seconds. Carefully remove the cake form. Cover the cake with whipped cream, taking care to level it well. Distribute, as evenly as possible, the white chocolate curls, decorated with halves of strawberry and, possibly, mint leaves. Keep cool until cut.

This is what our cake looks like in the section. Not bad, is it? As for the taste, it's sensational, believe me! Let me also tell you that none of the guests was limited to a single slice of cake: p?


Mint Border with Raspberries

Granita is a semi-frozen dessert, made of sugar, water and various flavors. Originally from Sicily, it is widespread throughout the world, in various forms.

Because the original recipe comes from Italy, I chose to use mentuccia (Calaminta nepeta) in this recipe, a variety of mint widely used in Italian cuisine, where it is also known as nipitella or nepitella. Because I also had peppermint in the garden, also known as peppermint, an aromatic mint with a slight peppery taste, I decided to use both types of mint in my recipe.

Put the water and mint syrup in a bowl and mix them.

Peel a squash, grate it and chop finely.

Add the mint and raspberries over the water mixture and pour into a freezer-resistant container, place the container in the freezer and keep cold for 4 hours, stirring every hour.

I used an ice cream maker, in which I put the mixture of syrup, water, mint and raspberries, and in 30 minutes I had a delicious border.


Steps

Tart counter

Mix the butter with the powdered sugar at room temperature. Beat the 50 g of egg and gradually add them to the mixture. Add the almonds, flour and salt one at a time. Leave to cool for an hour. Spread the crust in a shape of 20 cm in diameter. Let it cool again for 30 minutes. Prick it with a fork and bake it at 180 degrees for 12-14 minutes.

Creamy with coconut and lime

Creamy with coconut and lime:

Boil whipped cream. Pour over the yolk mixed with coconut puree and lime peel. Put back on the fire and stir continuously with a whisk. When the mixture reaches 82 degrees, pour over the white chocolate. Add the butter at room temperature and the gelatin previously hydrated in very cold water. Blend with a hand blender. Pour into a circle 18 cm in diameter, 4 cm high and leave in the freezer for 24 hours.

Berries filling

Seafood filling:

Put the starch in warm water. Stir and pour over berries, lime and sugar. Boil until smooth and creamy. Fill the baked tart and leave to cool for an hour.

Pink chocolate glaze

Pink chocolate glaze:

Hydrate gelatin. Boil the whipped cream and pour it over the chocolate. Mix lightly with a spatula. Add butter at room temperature and gelatin. Add very little dye and blend with a hand blender. Use at 38 degrees to glaze the coconut cremmeux.

Chantilly cream

Put the vanilla seeds in liquid cream the day before and leave to cool. At the time of installation. Whip the cream, adding the powdered sugar towards the end.

Fitting

Over the tart top filled with the berry mixture, carefully place the already glazed coconut cremmeux. On the edge, using a dui, place the whipped cream.


Spicy beef salad & # 8211 Gordon Ramsay's recipe

Season the pieces of meat on both sides. Add a tablespoon of oil to a hot pan and fry the steaks at high temperature on both sides for 2-3 minutes. Take them out on a plate and let them rest.

To make the dressing, put the garlic and hot pepper in a mortar with a pinch of salt and pass them well until they become a paste. Add sugar, fish sauce and lemon juice. Mix them with a spoon.

Meanwhile, cut the carrots into rounds. Put them in a bowl with the radishes, tomatoes, mint, green onions, cucumbers and lettuce. Add 4-6 tablespoons of dressing and continue to stir.

Fry the hazelnuts with a pinch of salt for a few minutes in a clean pan. Put the sliced ​​steak over the salad and add the hazelnuts. Place the rest of the dressing on top and serve immediately.


Cornmeal alfajores with dulce de leche

Alfajores de maicena with dulce de leche is a traditional confectionery product in Argentina, Chile, Peru, Spain, Uruguay and southern Brazil.

In Spain there is a wide variety of recipes for Alfajores, but the traditional ones contain flour, honey, almonds and several spices, especially cinnamon. Alfajores are most often prepared / sold for Christmas, but in some regions they are available throughout the year.

In South America, Alfajores are found mainly in Argentina, Bolivia, Uruguay, Ecuador, Paraguay, Chile, Colombia, Peru and Brazil.

Alfajores have been popular in Argentina and Uruguay since the mid-19th century. However, the recipe differs from the Spanish Alfajores. They are made of two round blades with different sweet fillings between them. The filling is usually sweet milk, although there are plenty of variations. They can be covered with powdered sugar (traditional ones), icing sugar, grated coconut or chocolate. Argentina is today the world's largest consumer of Alfajores.

Depending on the region, some recipes contain cornstarch, citrus peel, ginger and honey and are filled with chocolate, vanilla cream, dulce de leche, fruit paste, or coconut. The filling can be mixed with almonds, sesame seeds, coconut flakes.

More information about Alfajores can be found here!

The recipe I used here I found in an Argentine magazine. I will probably try other options soon.

Ingredients for Alfajores of corn with sweet milk:

About 24 pieces come out of the quantities below. assembled alfajores biscuits (48 simple biscuits).

For biscuits we need:

100g flour, 150g cornstarch, 100g butter at room temperature, 75g powdered sugar, 2 egg yolks, half a teaspoon of baking soda, 1 teaspoon baking powder, a teaspoon of vanilla extract, a tablespoon of good quality brandy, a pinch of salt.

For the filling we need: 1/2 box of 300g of ready-made sweet milk, 6 crushed biscuits.



Put the walnuts in the oven for a few minutes, taking care not to burn them, and then grind the amount into small pieces and cut the other into smaller pieces. Raisins are hydrated in cognac and rum. Rub the yolks with the sugar gradually until the sugar crystals melt, beat the egg whites with a pinch of salt and 1 teaspoon of lemon, so they will definitely come out properly. The butter at room temperature is rubbed with the mixer and then added to the yolks. Melt the chocolate in a bain marie and then add the yolks. Sift the flour with the baking powder twice. Put in the composition coffee, cappuccino, walnuts, hazelnuts, raisins with cognac and then gradually add two tablespoons of flour and two tablespoons of egg white, stirring quickly from bottom to top after each. Wallpaper a cake form with baking paper and pour the composition. Place in the hot oven for about 30-40 minutes depending on the oven. In the middle it may be soft due to the chocolate but if it is made on the edges it means that it is ready. Cut the worktop in half. It does not syrup because it is quite fragile but whoever wants can syrup it with liqueur or coffee mixed with melted chocolate.

Put the chocolate and whipped cream on low heat, mix until melted and set aside. When it has cooled, put it in the fridge for a few hours. Beat with the mixer until it becomes a frothy cream. One part is stopped for decoration and the rest is placed between the countertops.

It is made in the same way as chocolate cream, the chocolate and cognac are put in whipped cream and when it has melted, it is poured warm over the counter. When it has reached room temperature, put it in the fridge and when the icing has hardened, decorate it. I made all the cream and covered the cake with it.


Limoncello Italian recipe for home-made lemon liqueur

Limoncello Italian recipe for home-made lemon liqueur. How to make limoncello or homemade limoncino from untreated lemon peel? Limoncino liqueur or a natural lemon liqueur. Homemade drink recipes. Fruit liqueur recipes.

Limoncello or limoncino is a yellow-opalescent digestive liqueur (not transparent), with a sweet-sour taste and an intense lemon aroma. Its origins are in the south of Italy, especially in the areas of Naples, Sorrento, Capri or Amalfi. It is prepared from the peel of lemons of the Femminello St. variety. Teresa (also known as Sorrento or Sfusato).

In winter, many citrus fruits are imported into Romania and, in addition to the fact that we consume them raw, we can include them in various sweet or salty dishes.

I would mention, first of all, the candied shells of oranges and lemons that are not missing from our cozonacs or from Diploma Cake cream. The recipe for these candied shells you can find it here. I leave you with several citrus recipes at the end.