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Biscuit crust tart with almonds, orange jam and whipped cream with raw orange

Biscuit crust tart with almonds, orange jam and whipped cream with raw orange

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For the crust: I put the almonds in the bowl of the food processor and I ground them not very finely. I added the broken biscuits and grated them as well as the almonds. I added a little cinnamon and ground ginger, I gave 2-3 pulses to the robot, enough to mix the ingredients, then I put the melted and cooled butter. In order not to use too much butter in the composition (to avoid fats as much as possible), I added a few tablespoons of milk and 1 egg. I turned on the robot and let the ingredients mix. If it is tied / gathered like dough, I did not add milk, if necessary I added 1-2 tablespoons of cold milk. I greased a rectangular tray with a detachable bottom with butter. I put the crust composition in the tray and with a spoon I spread the dough, and I lifted it on the edges with my fingers. I made it so that the tray was completely covered in dough. I put the tray in the oven heated to 170 degrees for 20-25 minutes, until the crust has hardened and we notice that it comes off on its own. I removed the crust from the pan, easily removing the edges and letting it cool.

For the cream: for the beginning we put the gelatin to hydrate in the fresh juice squeezed from an orange and strained so that there are no pieces of orange. Let it hydrate for 10 minutes then dissolve the gelatin over a very low flame. Let cool. Mix the whipped cream until you get the desired consistency. Add the "Orange curd" orange cream, mix at low to medium speed until incorporated. Add diluted gelatin and mix on low speed until incorporated into the cream.

For assembly: after the crust has cooled, remove the removable bottom of the tray. We put the crust on a plate, on the bottom we put a thin layer of orange jam, over the jam we put the cream. Put the tray of tart in the fridge for at least 2 hours. After the cream hardened, I decorated it according to my imagination… I used a template and powdered it with ground cinnamon, rose buds and petals, jasmine buds and orange-flavored chocolate petals. I assure you that it is a delight: a fine cream with orange flavor, jam and crunchy crust with almonds and slight influences of cinnamon and ginger. May it be useful to you !!

Sweets of all kinds

The news that I became a Real Chef made me very happy, then the place of joy was taken by anxiety. How to make the lasagna recipe, which I proposed in the first stage of the contest, in the Pyroflam round bowl? Make her look like food or cake? :)) Then when I found out that we can cook any recipe in the pot, my whole universe turned upside down. No recipe seemed worthy of this vessel so beautiful, white and shiny.

Until one fine morning, when I drank a healthy coffee, I settled my thoughts and decided to go into the kitchen and do what I know best: to cook in Moldovan. To make a delicious recipe, rich in calories, that will leave your mouth watering and that will make you think constantly: isn't it ready?

And I decided: let it be a monastic chicken, because it is not in vain that it is in a place of honor in Radu Anton Roman's collection of recipes. I didn't have chickens or wild mushrooms, I adapted the quantities here and there, but in the end I managed what I set out to do: a fabulous food, a sensational combination of chicken, mushrooms and cream. topped with spicy greens, garlic and a splash of wine.

Biscuit crust tart with almonds, orange jam and whipped cream with raw orange - Recipes

Wonderful photos, useful explanations and tips.
In our country, in northern Moldova, the sweet rose is well known and used. You can find rose flowers even on the market and right now their season is in full swing. 2 years ago I was at home, at my mother's (I live in Bucharest) right during this period and together with my mother I also picked the rose and I prepared the petals only, because having diabetes, I am forbidden jam.
You may be right about the salt of lamiae, but my mother has been making rose jam for over 60 years. And my mother's sweetness doesn't creak between her teeth either. add lemon slices to the jam when almost ready. I want to say that from the jar with petals prepared 2 years ago (the one in the photo) I still have it and it has kept its whole aroma, only the color is a little more accentuated. My mother also makes a very good syrup from rose petals.
Anyway, I congratulate you from the bottom of my heart for the wonderful blog that I read with admiration and pleasure every time you have a new post.
Good luck!

Geta, interesting conservation method. Unfortunately, I don't have that many roses to try yet, but someday the bush will surely grow and bear fruit richer. So write down the recipe. Thanks.

rub 5 yolks with 1 glass of sugar until creamy, we add 1 glass of breadcrumbs, a plate of apples shaved, 5 egg whites beaten with foam. Bake at the right heat and serve with vanilla sauce, jam or whipped cream. & # 160

Spinach tart

Dough: & # 160200 flour, 100 g butter, salt, 5 tablespoons water.

Keep it cold for 30 minutes then spread it out and place it in the tray and prick it with the fruculita.

Filling: spinach. telemea, a tomato, spices.

The spinach is broken into large pieces that are fried with a little oil, green onions, garlic, salt, pepper. & # 160

Put a few diced tomatoes. Mix with the telemea and place in the tray. & # 160

On top add a sauce made from 200 ml of sour cream, 2 eggs, pepper, nutmeg, salt. Garnish with sliced ​​tomatoes and bake until golden brown.

Strawberry sarlota

- 3 beaten egg yolks with 100 g sugar

- the following is poured over this mixture:

700 g mashed strawberries, lemon juice - This sauce is heated on the fire and then mixed with eggs.

add 3 sheets of gelatin dissolved with water, 25 dl of sour cream and 3 beaten egg whites.

We pour the sarlota in a lined form or not with champagne biscuits and we keep it cold for 6 hours.

When we turn it over, we decorate it with whipped cream and fruit.

Strawberry tart with vanilla cream