Peaches
**Kids adore them because of their looks, a little effort for a lot of success.**
**Dough:**
3 eggs
20o g of sugar
12 tablespoons oil
2 tablespoons rum or a teaspoon of rum extract
50o g of sharp flour
1/2 baking powder
2 vanilla sugars
**File:**
4 tablespoons orange syrup
3 tablespoons apricot jam
50 g of ground walnuts
2 tablespoons rum
crumbs of hollowed-out peaches
**Preparation**
Whisk together the frothy sugar, eggs, and vanilla sugar.
Gradually add oil and rum to this mixture.
Finally, add flour and baking powder.
Leave the resulting mixture (dough) to stand in the refrigerator for 30 minutes.
Shape into balls slightly smaller than walnuts and bake at 180 degrees for 20 minutes.
Balls while still warm hollow out.
Combine all the ingredients, except the filling syrup, and mix well, then fill the balls with this mixture and combine the two.
Roll the outside of the peaches in orange syrup, then in crystal sugar, and leave them to dry.
Serve them the next day.
Biscuit salami
A simple and quick cake. The cake in the cake goes everywhere. When you make a bunch of small cakes for a celebration, this salami will serve as one quick choice.
**Components:**
1 kg of biscuits
200 ml of milk
400 g of sugar
200 g of margarine
1 tablespoon rum extract
50g cocoa
Preparation:
Crush the biscuits, with your hands or a blender, but not hard, let there be large pieces
Heat the milk, add sugar, cocoa, and rum.
Stir until the sugar dissolves.
When it boils, remove from the heat, then add the biscuits and margarine and stir until the biscuits come together and the margarine melts.
The mixture is divided into 4 parts and from it, salami is made on foil in which they are wrapped and placed on a tray and even the refrigerator.
They have to stand for at least 3 hours, so they cut and serve.
Pleasant.
Russian hats
I was not at any celebration where they were not guests. Simply Russian hats, Cossack hats, hats, as whoever calls them, are unavoidable.
**For the bark:**
4 eggs
8 tablespoons sugar
7 tablespoons oil
20 tablespoons milk
20 tablespoons flour
1 bag of baking powder
2 tablespoons cocoa
For fil:
800 ml of milk
6 tablespoons flour
4 tablespoons density
6 tablespoons sugar
250 g of margarine
50 g of powdered sugar
**For glaze:**
100 g of cooking chocolate
3 tablespoons oil
More: 100 g of coconut to roll caps
Preparation:
Separate the egg whites and yolks.
Mix egg yolks with sugar.
Add milk and oil.
Separately mix flour, baking powder, and cocoa, then add to the egg yolks.
Whisk the egg whites separately and carefully add them to the previous mixture, stirring gently.
Bake the crust in an oven preheated to 200 degrees in a large oven tray.
Mix the thickener, flour, and sugar and stir with 100 ml of cold milk.
Bring the rest of the milk to a boil, then boil the whipped mixture.
With constant stirring, cook the filling. Remove from heat, then allow to cool.
Beat the margarine with the powdered sugar, then gradually add the cooled filling and mix.
Take out the circles with a cup or a mold, then cut them in half and fill them with cream.
Fill and side, or as I do, in the rest of the filling I manage a little milk, 50 ml, and whisk with a mixer, then I take each cap in my fingers like a wheel and turn it into that thinner cream.
Well, then I roll in coconut.
Finally, steam the chocolate with oil and put a glaze on each cap with a small spoon.
They are best when served the next day.
Pleasant.
My thoughts, my thoughts…
Read my thoughts carefully
**Sometimes there are no words for my thoughts… I keep quiet… It's not because I don't want to talk… I might say anything but… Words don't exist… At first I'm calm… I try to understand my thoughts, my emotions… I try to get to the truth… Hard it is a man to solve with himself… You know, only two people will tell you the truth… The one who doesn't love you and is terribly upset and lost his temper and the person who loves you the most and only wants to tell you the truth! I am neither of those two myself… So be patient with me…**
**I have strong emotions… Too strong for me… And they break me… And thoughts are in conflict… They change… Like raindrops they pass through my mind… And I travel… I travel the pathlessness of my thoughts… I accept responsibility for my life… In the end he leads me where I choose… Only I make the choice… No one else… It's all a matter of our mind… Our thoughts… Happiness is in us… Yes, that's right… To have a goal in life, to preserve parts of ourselves, to have love and give it… Nothing in the time around us .. Everything is in our mind… Time passes… Time slips, misses us… Time does not buy… Time does not return… Time steals parts of our lives… Preserve ourselves and those who are parts of us and our souls… Everything the other passes and disappears with time…**
**Life gives us lessons… Lots of little lessons every day… And we don't have an answer and a solution for every question, for every problem… But we learn and discover through the lessons life has given us… We listen to ourselves… Our intuition… We understand what matters… Who matters … We understand what we leave behind yesterday and what goes with us tomorrow… And be out of action… Yes… Don't give in to fears… Don't sit and think like me… Action is courage and victory… And that's why I tell myself now… I'm a woman and a girl, a grandmother and a baby, a princess and a witch… I am all that in one menu… I am everything! And I deserve the best! I am worth… I know… I see… I love… I can only be someone's all or nothing… There is no middle ground! I am a woman of words… And I write poetry for all that I cannot tell you… And I wake up almost every night… With my thoughts, desires and dreams… And I continue to sleep again, to dream… I believe in the good… I believe in love!**
**And you know what else… I took your pain for myself… She stole from you… I gave you strength… Believing that you will do the same for me… And I like to talk… To say, when I have words for it… Because the enemy tells you the truth and the truth your friend tells you… What am I? And I know we are the same… And that should be a consolation… Knowing that you are not lonely… That you are not crazy… That there is someone the same as you… Just get out of the cage… Become a free bird… Get rid of prejudices and other people's thoughts, ideas and ideas raš You have to to dream… When a person is too awake, his life falls apart… And I am often both sad and happy… And I try to understand life and give it meaning… And that is part of life… to understand and give meaning… And to nurture those who see and they guard your soul… And I need a hand, to hold me tight… To know that she understands me, that she is there for me… I am a woman… I am everything… I am here… I listen… I understand… I believe… We are alive… And every second is important… Every moment is an opportunity… Every minute is a gift… A gift from God!**
Donuts
**Her** Majesty the donut. A very welcome guest, a favorite among both young and old has been passed down as a legacy for generations. Fantastically soft, and completely hollow inside. That’s why in this video we present to you the way we do it. The measure is for 30 donuts.
**Components:**
400 ml of milk
50 ml of oil
40 g of yeast
2 whole eggs
1 tablespoon sugar
1 pinch of salt
700 g of flour + 50 g for sprinkling + 50 g which I added to finish mixing t
**Preparation:**
The yeast does not need to sour.
Add crumbled yeast and sugar to the warm milk and mix.
Add half a measure of flour to it and unite everything with a whisk.
Then add oil, scrambled eggs, and salt.
Stir again.
Add the rest of the flour and beat with a spoon.
Add another 50 g of flour.
The dough will be soft and stick to your hands, but that's how it should be.
Shape it with a spoon, sprinkle with a little flour, then cover with a cloth and let it stand for about 30 minutes until the mass doubles.
Flour the table, then pour out the dough. It will still be sticky, but when you mix it with a little flour, it will no longer stick.
Mix a little dough, put all the edges inside.
Sprinkle with flour again and roll out the dough to a thickness of 1 cm.
Take out with a mold, the size you want donuts.
Sprinkle flour on a tray or table where you will stack them.
When you cut the donuts, mix the rest of the dough again and stretch it again, then cut the donuts.
Cover the sliced donuts with a cloth and let them soak for 20 minutes.ng t
Sausages in puff pastry
One of my family's favorite dinners. Children are always thrilled, so I often make them with or without a reason, for some afternoons or guests, birthdays… they are simply for everyone.
**Components:**
20g of yeast
600g of flour
300 ml of milk
100 ml of water
50 ml of oil
1 tablespoon sugar
1 tablespoon salt
2/3 margarine (190 gr)
egg yolks and sesame seeds as desired
**Preparation:**
Freeze the margarine.
Put sugar and crumbled margarine in warm milk and leave it to work.
Put more than half of the flour in a bowl, then shake out the yeast, warm water, and half a measure of oil (you will need the rest of the dough and baking tray), then add the salt and mix everything, so that everything blends nicely.
Then gradually add flour to get a soft dough.
Make the dough into a noodle, then pour a little and leave it to soak in the heat.
When the dough is slightly sour, mix it and spread it in a large square over the entire table.
Order the frozen margarine in half and then transfer over the half on which there is no margarine.
So the dough is folded in half, fold in half more.
Use a knife to cut the side parts where the dough is folded, so that it is even on all sides, ie open dough.
Now you have a rectangle.
Cut the rectangle in half with a knife, because if you stretch it that way, it will be too long and will hang from the table.
Stretch thinly, so that it is the length of the entire wider side of the table, and the height is approximately 20 cm.
On the longer side, there are 6 miles stacked next to each other.
When you have laid them, roll the dough into a roll, then cut it with a knife to the thickness you want.
Do the same with the other part.
Arrange on a baking sheet, then coat with egg yolk and sprinkle with sesame seeds as desired.
Bake at 220 degrees for 15-20 minutes, you will see when they turn brown, depending on the oven.
Serve warm.
Twenty-five top recipes
1. Fish soup
I have been eating good and quality soup since I know for myself. I can thank my dad for that, who proved himself in many competitions where he won awards, one of which is "The best fish soup in Vojvodina". I photographed his fish soup in a cauldron, and he gave us guidelines with some "tricks" on how to make it victorious.
For 6 people:
4 medium onion heads
1 liter of water + 2.5 liters of water
1 tablespoon dry spice
1 clove garlic
2 kg of fed carp
a piece of some lower quality fish (pike or barbel)
1/2 tablespoon sugar
1 tablespoon sweet pepper
1/2 spice for fish soup
salt to taste
1/2 tablespoon of vinegar or 1 dl of tomato juice
Preparation:
Chop the onion and mix it, then boil it in 1 liter of water with dry spice and crushed garlic.
If necessary, mix it with water once more in a blender to get a porridge, so the onion will not float.
When you have prepared this, pour it into the cauldron, then add the fish and a piece of low-quality fish that you will take out later.
Add 2.5 liters of water and sugar.
When it boils, add sweet pepper and seasoning for fish soup and salt to taste (1 teaspoon), then you will try it and add salt if necessary.
Leave to cook for 30 minutes.
After that time, add vinegar or tomato juice (this is added so that the fish does not fall apart, the horseshoes remain whole).
Leave to cook for another 10-15 minutes on low heat.
If your soup is thin, according to you, leave it to boil, because the vinegar or tomato juice will not disintegrate, and if it is thick and you want more soup, add a little more water, but do not overdo it so as not to dilute it too much.
Serve it immediately after removing from the heat.
Pleasant.
2. Recipe for chicken soup
A soup that is easy to prepare, and will always be pleasant. Great for some winter period to warm up and in summer with the addition of lemon juice to refresh.
Components:
1 chicken white meat
1 onion
1/2 primrose root
1/2 parsnip root
1/2 celery
2 shagrarepe
2 cloves garlic
1/2 teaspoon thyme
1 sour cream
2 egg yolks
1 tablespoon flour
with, pepper, dry spice and primrose leaf
Preparation:
Wash the meat, then put with 4 liters of water. (The water will boil while it is cooking, and less can be added if desired)
When it boils, add the vegetables, washed, cleaned and chopped.
When it boils again, reduce the heat to simmer.
When everything is soft, mash the garlic and add.
Add spices (salt, pepper, dry spice, thyme).
If you wish, strain the soup, then return the meat and vegetables, and you don't have to.
Chop the meat into smaller pieces, and if you cooked with bones, remove them.
Whisk the egg yolks, flour and sour cream, then remove the pot from the heat, then pour slowly and mix.
Return to the heat for a few minutes to simmer.
Finally add the primrose leaf and serve warm.
3. Cream soup with veal
The soup is similar to sour, veal soup, but without eggs. This soup can also be prepared with chicken.
Components:
250g boneless veal cut into cubes
3 carrots
1/2 parsnip
1/2 celery (smaller)
1 clove garlic
1 bell pepper
4 tablespoons rice
1 tablespoon flour
150 ml milk (or sour cream)
1 bunch of primroses, can and dried
optional lemon juice to taste
Preparation:
Put the meat in a pot with a little water to simmer for 10-15 minutes.
In another pan, put about 3 liters of water to boil, and during that time chop the onion, paprika, carrot, parsnip and celery.
When the water boils, lower the vegetables and add the meat.
Leave everything on low heat to simmer until everything is cooked through.
when the vegetables and meat are soft, add rice, salt and pepper to taste.
Add the crushed garlic.
Let it all boil.
Then whisk the milk and flour or with sour cream and pour into a pot and mix.
Add lemon juice if desired.
Finally, add the primrose and let it stand for 10 minutes, then serve warm.
4. New Year's soup
For the New Year, it is somehow a tradition to make white or sour soup, as well as for Christmas. Here is a suggestion with dried meat, rice and sauerkraut. A unique blend of taste and tradition.
Components:
2 tablespoons butter
1 medium onion
2 large cloves of garlic
1/2 teaspoon red, ground pepper
1/4 cup wholemeal rice, white can also be used
4 cups of chicken soup, whether homemade or made from cubes
2 cups minced dried meat
1 cup sauerkraut, drained
3 medium potatoes
1 tablespoon Worcester sauce
1 teaspoon dry spice
1/4 teaspoon cumin
2 bay leaves
1/2 cup milera
with, to taste
freshly ground black pepper, about 1/2 teaspoon
1 cup Emmentaler cheese or some hard if you don't have that rye bread to serve
Preparation:
Melt the butter, then add the finely chopped onion and simmer for about 5 minutes. Add the crushed garlic and red pepper, then leave for a few more minutes to simmer. Sprinkle with flour, stir, then leave for 3 minutes.
Add the soup and stir with a whisk all the way down the bottom.
Add dried meat, diced potatoes, rice and sauerkraut, Vircester sauce, spices, cumin and bay leaf. Bring to a boil and simmer for 15 minutes.
Remove from the heat and let stand for 15 minutes, then stir in the mileram and remove the bay leaf.
Try it and add pepper if necessary.
Serve with diced cheese and rye bread.
5. Lean cream soup of mushrooms and spinach
It's necessary :
250 g of mushrooms
400 g of spinach
1 onion
2 tablespoons flour
1 liter of soy milk
oil, pepper, salt, dry spice
Fry finely chopped onion in oil. Cut the champignons into slices, add to the onion, then fry until the liquid that the champignons release boils. Then add flour and mix well. Slowly pour in the milk, stirring gently. Add chopped spinach leaves, salt, pepper, add dry spice and, stirring occasionally, cook for another ten minutes until the corba becomes creamy. Add a little water if necessary.
You can serve this soup with cubes of toasted bread, the effect is great, I even liked it despite the spinach!
6. Chicken sour soup
A real refreshment for these tropical days. As we eat much less in the summer, this chicken soup with rice and vegetables easily becomes the main meal.
Components:
1 chicken 1-1.5 kg
1 large onion
2-3 carrots
2-3 white greens
celery, egg size
2 bay leaves
1/2 cup rice (125 ml.)
2 lemons
3-4 egg yolks
150-200 ml. sour cream
spice and primrose
salt and pepper
Preparation:
Put the chicken in a deeper pot and pour 4-5l of water. Add salt and bring to a boil. when it boils reduce the heat and remove the foam that is being made.
When you remove the foam, add chopped carrots, white greens, bay leaf and celery, and let it cook.
When the chicken is cooked with the vegetables, take out the chicken, then the bones and skin, chop and return to the pot.
When you add the meat, add the rice. After 15 minutes of cooking the rice, beat the lemon juice with the egg yolks, beat well, then add the sour cream and mix well.
Slowly pour this mixture into the pot while stirring.
Add salt and pepper to taste. Add the parsley and spice and serve the chicken soup warm.
7. Vegetable soup
Components:
1 kg of cauliflower
500 g of carrots
2 red peppers
1 onion
a piece of ginger
curry (powder)
5 cloves of garlic
1 teaspoon nutmeg
500 ml of tomato juice
1 green pepper
enough water to cover the vegetables
so
Preparation:
Chop the onion and sauté it. Add diced bell peppers, hot peppers, ginger and garlic. Leave to simmer, then add the cauliflower and young carrots. Pour enough water and tomatoes to soak over the vegetables and continue cooking. Towards the end, add curry powder, nutmeg and salt to taste. Let it cook for another 10 minutes, then remove from the heat and serve warm.
8. Cream of mushroom soup
Components:
1 onion
300 g of mushrooms
1 dcl oil
2, 5 dl of milk
1 cube for soup, take off
3 tablespoons sour cream
2 tablespoons flour
dry spice
salt and pepper
Preparation:
Finely chop the onion and fry it in oil. Add the sliced champignons, then continue to simmer. when the onions and mushrooms are soft, add the flour and fry a little more, stirring constantly. After 5 minutes, pour half a liter of water and add the soup cube. don’t add spices yet because the cube is already salty. When everything is cooked, try it, and if necessary, add spices, remove from the heat and stir in the sour cream.
Serve the creamy mushroom soup warm.
9. Tuscan soup
Tuscan soup is a soup made of minced meat and potatoes. It can be served during the holidays, when guests come to you, and on ordinary weekends at home. It is universal and therefore more than good in every combination.
Components:
1 onion
about 750 g of potatoes
about 300 g of sausage, fresh
1 clove garlic
spoon of flour
oregano, thyme
sour cream and pepper
juice of one lemon
2 tablespoons oil
1 tablespoon butter
250ml of milk
3l of water or soup
Preparation:
Finely chop the onion, then add salt, oil and butter and sauté it a little. Peel a squash, grate it and add a little onion. Cut the potatoes into cubes, then add the onion, pour the milk and bring to a boil. When it boils, pour soup or water and leave it to cook. When the potatoes soften (about half an hour) and the sausage is cooked add garlic, oregano, thyme, salt, pepper. finally add the flour mixed in a little water. add sour cream and and lemon juice.
Your Tuscan soup is ready, listen to it hot.
10. Greek meat soup
This time we took a walk to Greece, to see how they prepare a soup that is similar to our white soup. Yes, almost everything is the same, except that instead of finely chopped meat, they make small meatballs.
Components:
* 400 gr. minced meat (pork and beef)
* beef bone or pork, fat
* 2 tablespoons rice
* 2-3 carrots
* 1 onion
* 2 tomatoes
* 2 small potatoes
* 1 small celery
* 1 cube of vegetable soup
* 2 egg yolks
* 100 g sour cream
* with pepper
* primrose leaves
Preparation:
Bring water to a boil. Add beef or pork bone. When it foams, pick up that foam with a spoon and throw it away, then strain it, so that there are no bones left by chance. Add diced vegetables to cook together. Soak the tomatoes in boiling water, then peel and blend and add to the soup.
Meanwhile, prepare the meatballs. In a bowl, mix the minced meat with rice, salt and pepper to taste. When the vegetables soften, after about 20 minutes, make small balls, about 2 cm in diameter, and add to the soup. Finally, stir in the egg yolks with the sour cream and primrose and add slowly to the soup and mix gently. Season to taste.
Pastry
11. How to use mashed potatoes
You have leftover mashed potatoes from lunch, what about it? Simply, a little flour, milk and yeast and here's dinner. I worked according to the amount of potatoes I had left, sometimes more, sometimes less, but I always add the same amount of yeast and milk, only the amount of flour changes because of the amount of mashed potatoes left, so you know, that flour can to vary.
Components:
400 g mashed potatoes (which was really cold)
200 ml of milk
1 teaspoon sugar
1 teaspoon salt
500 g of flour
20 g of fresh or 5 g of dry yeast
Preparation:
Heat the milk to keep it warm, add sugar and yeast, then let it stand for 10 minutes.
Put mashed potatoes in a bowl in which you will knead, pour milk with yeast, salt and add 400 g of flour.
Stir with a spoon.
Since it is thick, you can only shape it by hand at the end, or if it is easier for you to knead it by hand, but if you get your hands dirty unnecessarily, everything can be done with a spoon, only at the end, round everything by hand.
If necessary, because the dough is too soft, add the rest of the flour to 500 g.
Leave it to stand for 20 minutes, then stretch it with a rolling pin to a thickness of 5 mm and cut it into the desired shapes.
how-to-use-mashed-potatoes-2
Pour two fingers of oil into the sherpa and let it heat up.
During that time, mekica or piroška, call whatever you want :) will stay.
Reduce the heated oil between medium and strong and lower the pies upside down as they are sour.
Bake until golden brown.
Drain the roast on a napkin and add a little salt.
Serve with yogurt, sour cream, cream or some other spread or dressing.
Pleasant.
12. Fasting pizza
Lean pizza made of wholemeal flour and vegetables is also vegetarian, and can be prepared on the day of the UN when keeping a UN diet. The dough is mixed, and in case of hurry, you can also use the wholemeal crust.
I kneaded the dough by pouring 200 ml of water and adding one piece of fresh yeast, tearing off only the spitz. Dry yeast can also be added on top of a teaspoon. Add a teaspoon of sugar and stir.
Add integral flour to this mass to get a mushy mixture and mix with a spoon.
Add salt and white flour to make a soft dough sticky to the hands. Almost as if mixed, but do not mix, just mix with a spoon.
Pour 2 tablespoons of oil on all sides of this sticky dough and leave it to soak. If fasting is on water, do not use oil but sprinkle flour on all sides and leave to soak.
When it is sour, sprinkle the table with flour, shake and mix.
The dough is no longer sticky.
Stretch to the dimensions of the tray, about 30 cm. If you have excess cut off.
Place in a baking tray and coat with a few tablespoons of mashed tomatoes or tomato puree.
Grate 150 g of fresh mushrooms on top and add salt.
Over the slices of half a pepper, cut thinly to bake the rings of a whole tomato.
Sprinkle with oregano, basil and sesame seeds.
Olives and other vegetables can be added.
When filling, turn on the oven to 250 degrees and when it heats up, put it to bake.
It takes about 10 minutes to bake from the bottom and then put it on the grill in the middle to bake all those vegetables a little from the top, for another 5 minutes.
Take out, cut and serve.
Pleasant.
13. Integral sticks
Integral sticks are sticks similar to crackers "as much as" in composition, and instead of cheese, a cheaper variant with sour cream, and the taste is excellent in which a combination of integral and white flour participates. They are quick to make and bake, they can stand for a few days and do not change their softness and taste, great if a birthday party is being prepared.
Components:
400 g of margarine
300 g sour cream
2 equal tablespoons of salt
200 g of pure wholemeal flour
450 g of white flour type 400
10 g baking powder
1 egg for coating
sprinkle as desired (I combined coarse sea salt, flax and ground pepper)
Preparation:
Melt the margarine in the pan.
In another bowl, mix the wholemeal flour, sour cream and salt.
Cool the margarine and add it to the bowl with the wholemeal flour, then add half of the white flour and whisk with a spoon.
Add baking powder and the rest of the flour and knead the dough.
The dough is soft and greasy, that's how it should be.
Leave in the fridge for about 30 minutes.
During that time, the dough will be additionally tightened due to the integral flour that subsequently picks up water from the dough.
Take out the dough and mix. No matter how hard it seems, when you mix it, it releases.
Turn on the oven to 200 degrees to heat it, then roll out half of the dough, cut it into strips, cubes or take it out with molds.
Place in a pan that does not need to be greased because the dough is greasy enough.
Whisk the egg with which we removed half of the egg white.
Coat the sticks and sprinkle with the poppy you want.
Bake for 20 minutes.
They need to stay bright, they are soft to the touch and as they cool they shrink.
Eat in the next few days.
From this measure, 2.5 trays are obtained from the oven with densely arranged sticks.
14. The sausage roll
Great dinner, the dough is soft and delicious, except for the sour cherries, you can fill and roll it as much as you want… cheese, ham, even stewed mushrooms, bacon, sausage, if desired…. With this amount of dough, 12 hot dogs can be twisted, depending on how thick you cut the twisting strips.
Components:
200 ml of water
30 ml of oil
20 g of fresh yeast (4 g of dry)
1 tablespoon sugar
1 tablespoon salt
1 egg
125 g of margarine
400 g of flour
Preparation:
Add yeast and 1 tablespoon of sugar to warm water and stir.
Add half a measure of flour, salt, half a measure of oil and 4 tablespoons of oil and mix everything again.
Then add the rest of the flour and stir with a spoon, so when it becomes harder, that you can't mix with a spoon, add a little more flour and shape a soft dough with your hands, which you will sprinkle with the rest of the oil and leave to soak for between 30 and 60 minutes.
Lightly mix the sourdough on the surface sprinkled with flour and divide it into 8 equal parts.
Stretch each piece into a circle between 10 and 15 cm in diameter and grate margarine on each but the last one. Arrange to have on 7 rounds.
Fold in the eighth sprinkle with flour on top and bottom and stretch as much as you can.
Make it thin 5 mm.rol bag (2)
Now fold it tightly in half, then the resulting part again in half and leave it to "rest" to make it easier to stretch.
Roll out the dough again as thin as you can, 5 mm.
Cut the strips and wrap each one around the cooked hot dog so that the ends of the strip cross a little over each other (picture)
Arrange in a baking tray, spread with beaten egg, sprinkle with sea salt, sesame, cumin, flax po if desired.
Turn on the oven when you put the sausage roll at 200 degrees, and when it heats up, put it to bake until it turns brown on top, about 20 minutes.
15. Puff pastry with cherry filling
As I ran out of cherries, I bought ready-made stuffing from them. So let's try… These cakes can be made with cherries from the freezer by adding sugar and a spoonful of grits and filling them with homemade cherry jam, as well as with sweet, if desired.
Components:
400 ml of water
50 ml of oil
40 g of fresh yeast (7 g of dry)
1 tablespoon sugar + 4 tablespoons
1 teaspoon salt
cherry filling, fresh cherries or jam
1 egg
250 g of margarine
800 g of flour
Preparation:
Add yeast and 1 tablespoon of sugar to warm water and stir.
Add half a measure of flour, salt, half a measure of oil and 4 tablespoons of sugar and mix everything again.
Then add the rest of the flour and stir with a spoon, and when it becomes harder, add a little more flour with a spoon and form a soft dough with your hands, which you will pour with the rest of the oil and leave to soak for between 30 and 60 minutes.
Lightly mix the sourdough on the surface sprinkled with flour and divide it into 8 equal parts.
Stretch each piece into a circle between 20 and 30 cm in diameter and grate margarine on each but the last one. Arrange to have on 7 rounds.
cherry filling cakes (2)
Fold in the eighth sprinkle with flour on top and bottom and stretch as much as you can.
Make it 5 mm thin.
Now fold it tightly in half, then the resulting part again in half and leave it to "rest" to make it easier to stretch.
Roll out the dough again as thin as you can, 5 mm.
Cut one of them along the entire length of the dough and 7.8 cm thick.
cherry filling cakes (3)
Move the strip from the rest of the dough, stretch it up and down, to thin the edges and put the filling with a small spoon at a distance of 2-3 cm. ( the painting )
Fold and cut the dough between the fillings with a pizza knife. Since the dough is soft and sticky from the margarine, where you cut it will only stick, and then you will only close the edges where the fold is a little with a fork.
Stack. When you set the oven, turn it on at 200 degrees, coat everything with beaten egg and leave it to soak until the oven heats up, maybe a minute longer.
Bake until golden brown. Don't be afraid that they are not baked, they are, that dough is very thin and you get a large amount of these cakes with cherries, 5 large baking trays from the oven, so you can make half a measure of dough.
Sprinkle the roast with powdered sugar and serve.
Wait for them to cool down, and maybe not, be careful because the stuffing is soooo hot.
Pleasantlyooooo.
16. Fast spicy cakes
Components:
250 g of margarine
200 g of cottage cheese
100 g sour cream
1 tablespoon salt or to taste
350 g of soft flour
red (hot) pepper, can garlic powder
flax or sesame seeds, as well as spices you like
Preparation:
Mix margarine with cheese and sour cream with the addition of salt to combine everything.
Add flour and knead the dough.
Roll out the dough to a thickness of 5 mm and take out the shapes or cut into sticks.
Preheat the oven to 200 degrees and bake for about 15 minutes, until slightly browned.
Allow to cool.
Serve.
17. Calzone - Calzone
Calzone or Kalcona is a type of pizza but folded. The dough is exactly the same as the pizza filling, only it overlaps and the ends bend inwards. Calcona can be filled with other fillings. It is great for breakfast or dinner.
Preparation:
Crumble the yeast in warm water and add sugar and mix.
Add half of the flour, almost all the oil (leave a little to sprinkle around the dough, when it is kneaded) and salt, and mix well with a food processor.
As you add the rest of the flour, mix as well.
When the dough can hardly be mixed with a food processor, gently knead it by hand, just to shape it.
It does not take long to mix because the dough is already well made with a food processor.
Drizzle with the rest of the oil and let it soak for 30 minutes.
The dough will be soft and sticky and so it should be.
Sprinkle the table with flour, then take out the sourdough and mix it lightly.
From this measure, there is a test for 6 larger calsons, and you can make them smaller, if you wish.
The dough is soft and can be stretched with your hands, or with a rolling pin.
Divide the dough into 6 parts and roll each part thinly into a circle as when rolling out a pizza.
Fold the filling in one half in a slightly thicker layer because the dough will overlap and there will be two layers of dough so that it is not dry.
The filling should be of your choice - as a rule it is pizza stuffing (ketchup - peeled tomato, ham, cheese and mushrooms with spices, but I also made what I have left in the fridge like feta cheese 100 g, hard cheese 100 g, two tablespoons sour cream, a little ham, a little kulen and a little smoked neck, everything was a little, already chopped, so I used it, I added mayonnaise)
Fold, squeeze the ends with a fork, then bend that thinned part, roll inwards (bottom photo) and you can also cut off the excess (top photo).
Immediately place in a baking pan, then coat with melted butter or margarine and leave to soak for 20 minutes.
I sprinkle with oregano and a little sea salt.
During this time, preheat the oven to 200 degrees.
Bake until the top is golden brown.
You can grate the cheese on hot Calzone, pour over ketchup, or serve with yogurt.
Pleasant.
18. Baking pretzels
Today I paid for two pretzels as if they were golden, more expensive than a kilo of flour. Well, you won't! I think to myself and make a bunch of children for that money without additives, the same as theirs. They burned so hot…
Components:
500 ml of water
40 g of fresh yeast
1 tablespoon salt
1 tablespoon sugar
100 ml of oil
1 kg of flour
Salt - salty, white part over pretzels (what we tore off and nibbled on as children before eating pretzels):
200 ml of water
7 tablespoons flour
1 tablespoon salt
Preparation:
Add crushed yeast and a spoonful of sugar to warm water and mix.
Add half a measure of flour, half oil and salt and mix well again, so that there are no lumps, to get a thin smooth mass.
Then add more flour, almost all and knead the dough.
It takes a kilogram of flour to knead the dough, but add a little at the end because it is possible that someone will have 950 g.
The dough should be smooth, medium hardness. It will shoot too soft or hard later.
Coat the tray or work piece by dipping the brush into the remaining 50 ml of oil.
Tear off pieces of dough weighing 120 g or a little less than the oven, not all have to be measured.
Shape each piece of dough into a ball, noodles and place on a floured part.
Do the same with the whole test.
Now coat each ball with oil and cover with a nylon bag, then leave it to stand for 20 minutes.
When the balls are sour, start from the first one you made, roll them on the table with your hands.
Now you don't need flour, but the dough sticks a little to the surface of the table, just enough to form a long, thin strip of a cylindrical shape nicely between the palms and the table.
The length of the strip is 80 cm.
Take the ends of the ribbon and cross them as when you want to tie a knot (but don't tie it), I call it twisting and then one end to the left and one right to the middle of the ribbon and turn so that these joints are on the underside.
Brush with oil, you will be left with "that" oil and leave it to soak for 10 minutes, then turn on the oven to heat to 220 degrees, that is another 10 minutes, then put it to bake.
When you put them to bake in another pan, do the rest of the dough so that they don't overcook if you do them all at the same time.
Whisk the water, flour and salt so that the mass is slightly thinner than the yoghurt.
When the pretzels are almost baked with this mass (salc), spread the pretzels and leave them to bake.
The pretzels are baked for about 15 minutes because they are thin.
They are usually eaten even hotter :)
Pleasant!
19. Quick sticks
Components :
350 g of hard cheese spread, you can put 300 g of small cheese or feta, but if you put feta do not salt the dough because the cheese itself is quite salty
2 whole eggs
1 tablespoon of salt required, but whether you add more depends on the cheese you have, try it, so you will most easily assess whether you need more, I needed
200 g of corn flour
300 g white flour (type 400 or 500)
50 ml of oil
50 ml of milk
1 baking powder
More: spices for sprinkling and sesame seeds, cumin, flax, sunflower, pumpkin
Preparation:
Beat eggs with salt, then add milk and oil and beat again. Well sir. Everything can be done with a fork.
Then add both flour and baking powder and beat again.
Do everything with a food processor or fork, so when the mass has already combined, just stir by hand.
Turn the oven to 220 degrees now.
Take baking paper and tear off the size of a large baking sheet.
Divide dough into 4 parts.
Sprinkle flour on the paper and stretch one part on the paper thinly, 2 mm.
Cut the pizza knife into strips, then coat with beaten egg and then sprinkle with spices and seeds.
fast sticks (2)
Put to bake until the edges of the sticks turn brown, that is a few minutes, follow while baking.
You have about 5 minutes.
If you can immediately roll out the second dough on paper that when you take out the first immediately put another to bake.
If you don't arrive, work one at a time.
You will get 4 such piles, as in the picture.
When baked, they are soft and may look unbaked, but they are baked, and when they cool, they harden and are just for snacking.
Pleasant!
20. Fast corn rolls
Components :
350 g of hard cheese spread (in the original it is 300 g of small cheese but I didn't have it)
2 whole eggs
1 tablespoon of salt required, but whether you add more depends on the cheese you have, try it, so you will most easily assess whether you need more, I needed
200 g of corn flour
300 g white flour (type 400 or 500)
50 ml of oil
50 ml of milk
1 baking powder
More:
150 - 200 g of hard cheese, and can also be stuffed ham
egg and sesame for coating and sprinkling
Preparation:
Beat eggs with salt, then add milk and oil and beat again. Everything can be done with a fork.
Then add both flour and baking powder and beat again.
Do everything with a food processor or fork, so when the mass has already combined, just stir by hand.
Turn the oven to 220 degrees now.
Sprinkle with flour, roll out the dough to a thickness of 5 mm with a rolling pin, cut rectangles, choose the size yourself.
Put cheese or a piece of ham on the narrow side at the beginning of each and roll the roll.
You can also cut the dough into triangles, as you wish, but the rectangles are more practical and faster.
Bend everything, then arrange in a greased pan.
You press each one a little with your hand, so that it lies down nicely, so that it doesn't unwind, the lower apartment is the end that is wrapped last.
Whisk the egg with a fork, brush and sprinkle with sesame seeds.
Bake for 15 - 20 minutes, depending on the size of the rolls and the strength of the oven.
Pleasant!
21. Snails with cheese and spinach
Components:
400 ml of warm water
200 ml of yogurt
40 g of fresh yeast (10 g of dry)
1 kg of soft flour
1 tablespoon sugar
1 tablespoon salt (or to taste)
500 g of cottage cheese
250 g of fresh spinach
250 g of margarine
2 egg yolks
50 ml of oil + 4 tablespoons
Preparation:
Add yeast and sugar to warm water and mix.
When you mix, add approximately 400 g of flour and salt and mix again.
Then add oil, yogurt and as much flour and now make it all well with a spoon.
Finally add enough flour instead of a smooth dough. 900 g of flour is enough to make it, the rest we have left when the dough needs to be mixed and when it is stretched.
Knead the dough, pour over 2 tablespoons of oil and spread it around, then leave it to soak and double.
Meanwhile, peel the spinach. Bring the water to a boil, then when it boils, add the spinach leaves and leave for 2-3 minutes to cook.
Strain, wash with cold water, squeeze to drain further.
Chop and add the cheese that we salted if it is not salty. Mix everything.
The dough has arrived
Knead the dough and roll it out into a rectangle, approximately 40 x 60 cm (picture)
Grate the margarine on the entire surface and wrap the narrower side in a roll. ( the painting )
Leave the roll to rest for 10 minutes and then stretch.
This is also the most difficult part of the job because the roll itself stretches more in length than in width.
It doesn't fit the whole table, so when I stretch it along the entire length of the table, I cut it (picture) and remove that one part, so I stretch the part I left afterwards, so that it is 0.5 cm thick.
creeps with cheese and spinach
Roll out the first dough to a width of approximately 60 cm and a length of 40 cm.
Cut horizontally into two equal parts (picture) and coat with a mixture of cheese and spinach.
Wrap both parts in a roll (picture), cut to a thickness of 1 - 1.5 cm and arrange in a pan (picture)
creeps with cheese and spinach-1
Coat with the mixture of beaten egg yolk and the remaining oil and put it to bake in a preheated oven at 220 degrees for 20 minutes, depending on the oven, or until it is finely browned.
Pleasant.
22. Cheese sticks
Components:
400 ml of warm water
200 ml of yogurt
40 g of fresh yeast (10 g of dry)
1 kg of soft flour
1 tablespoon sugar
1 tablespoon salt (or to taste)
500 g of cottage cheese
2 tablespoons sour cream
250 g of margarine
2 egg yolks
50 ml of oil + 4 tablespoons
Preparation:
Add yeast and sugar to warm water and stir.
Add 300 - 400 g of flour and salt, then stir again.
Add about as much flour, 50 ml of oil, yogurt and mix again.
Gradually add flour (900 g of flour is enough to make the dough).
Knead the dough, pour over 2 tablespoons of oil and spread it around, then leave it to soak and double.
If it is not salty, add salt to the cream cheese, add sour cream and stir.
Knead the dough and roll it into a rectangle, approximately 40 x 60 cm (picture)
Grate the margarine on the entire surface and wrap the narrower side in a roll. ( the painting )
Leave the roll to rest for 10 minutes and then stretch.
This is also the most difficult part of the job because the roll itself stretches more in length than in width.
It doesn't fit the whole table, so when I stretch it along the entire length of the table, I cut it (picture) and remove that one part, so I stretch the part I left afterwards, so that it is 0.5 cm thick.
Apply half of the filling on half of the dough, and leave the other half for the other part of the dough (picture)
cheese sticks - 1
Fold and cut into strips (picture)
Twist each strip (picture)
Twisted strips that now look like sticks and stack in a greased oven tray.
When you place the trays, whisk the egg yolks with the remaining 2 tablespoons of oil and a pinch of salt, then coat the sticks.
Leave the first pan to soak (just as much is obtained from half the dough, full one pan) while filling the second pan.
cheese sticks - 2
When you are done with the second dough, turn on the oven to heat to 220 degrees and the dough will just stand for a while while the oven heats up.
Bake for 20 minutes.
I folded for 15 minutes and then another 5 minutes with a fan.
The length of baking depends on your oven, it will take someone maybe 25 minutes.
It's over when it turns nicely brown.
23. How to make a celebration cake
No Krsna glory passes without a glorious cake. The celebration cake is not bought, it is made. It is made by the housewife early in the morning on the day of the celebration or late in the evening. In the morning, the cake, together with red wine and slav wheat, is taken to the church, where it is consecrated and brought home, where guests are served with food that has been prepared. Each celebration cake consists of several parts - 4 noodles at the bottom, braids around them and crossed braids over. A piece of dough called poskurnica is placed on top and a real wreath or braid is placed around it. A poskur (seal) is placed on it and a twig torn from the basil is inserted into it. The feast cake symbolizes Christ and the bread of life, and the wine which sanctifies the blood of Jesus, while the wheat represents a gift for the harvested fruits. I made this celebration cake for the occasion of the church godfathership and it is very large, its diameter is 60 cm, you can adjust the measurements to your mold.
Components:
1.5 liters of water
200 ml of oil
3 teaspoons sugar
80 g of fresh yeast
4 teaspoons salt
2.6 kg of soft, white flour + enough to mix
100 g of lean margarine for coating because it was lean, and if you make greasy you can coat with egg yolk
Preparation:
Crumble the yeast in lukewarm water and add sugar and stir.
Add almost all the flour and mix by hand.
Add with, then almost all the oil, leave a little to spread around the dough when it is sour.
Add the rest of the flour and knead the dough.
Coat and mix with the rest of the oil and leave to soak until doubled (picture)
Sprinkle the work surface with flour, shake out the dough and mix.
Divide into two parts, one is one third and the other part is two thirds.
Divide the larger part into 4 equal parts and shape into round noodles.
Grease the pan well with margarine, it is better than oil because it is firmer.
Put all 4 noodles (picture)
Divide one third of the dough into two parts and make a braid around that 4 noodles from one part.
Then knit another braid from half of the remaining dough, divide it in half and cross it over the dumplings.
From the small dough that is left in the middle, put half shaped into a flat ball, and then make a wreath or braid from the dough that is left at the end.
Now coat the whole celebration cake with semi-melted margarine.
Glue decorations for the celebration cake on the cake.
Seal in the middle and one on each large dumpling.
Insert a sprig of basil in the middle.
Turn on the oven while placing the decorations at 200 degrees.
Arrange the decorations.
Wait for the oven to heat up and put the bread to bake. Before putting it out, take out the twig so that it does not burn, and then return it, you will already have a hole drilled for it.
I baked for an hour because it was big, but the average for baking a smaller loaf is about 30 minutes.
If you quickly tan on top, you can always put over a piece of aluminum foil and continue baking.
Coat the baked and still hot celebration cake with melted margarine, then wrap it in a large kitchen cloth or cotton tablecloth.
24. Rustic cake
Components:
300 ml of water
5 g of dry yeast (20 g of fresh)
1 tablespoon sugar
1 teaspoon salt
650 g of flour
1 egg
1 egg yolk
2 tablespoons oil
100 g of margarine
180 g sour cream
I filled one loaf with 100 g of sour cream, 100 g of Trappist, 100 g of ham
I filled the second cake with 100 g of hilarious, 100 g of meat bacon, 100 g of Trappists
Preparation:
From 600 g of flour, yeast, water, sugar, salt, sour cream and yeast, knead a soft dough, it will stick to your hands.
Oil and leave to stand for 45 minutes.
Mix with the rest of the flour, divide into 2 parts and develop one part into a circle.
Make it as thin as possible.
Transfer to a baking tray, never on baking paper as it will stick.
Put the filling in the middle - sour cream, ham and cheese.
The remaining edges are shifted inwards, towards the middle.
Switch one end first, then immediately over the end that is next to it and so on until the end.
Coat with egg yolk and chop 50 g of margarine along the edges.
Leave to stand while the oven heats up.
The same procedure is with the other.
You can choose the filling yourself, what you like.
Bake at 250 degrees until the edges turn brown.
Serve when slightly cooled.
Pleasant.
25. Boats with cheese
I had to put boats with cheese because if I just write boats, a real boat will come out instead of a boat made of dough: D The filling can be as desired, whatever you want. I had three types, one was pizza filling, the other was small cheese and a little hard on top, with parsley and basil, and the third was small cheese and mushrooms, so I beat one egg in the boat halfway through baking.
Components:
500 g of flour
250 ml of water
70 ml of oil
15 g of yeast (3-4 g of dry)
1 teaspoon sugar
1 teaspoon salt
1 egg yolk
boats with cheese
Preparation:
Crumble the yeast in warm water and add sugar and mix.
Add half of the flour and almost all the oil, leave a little to spread around the dough, when it is kneaded with salt, and mix well with a food processor.
As you add the rest of the flour, mix as well.
When the dough can hardly be mixed with a food processor, gently knead it by hand, just to shape it.
It does not take long to mix because the dough is already well made with a food processor.
Drizzle with the rest of the oil and let it soak for 30 minutes.
The dough will be soft and sticky.
Sprinkle the table with flour, then take out the sourdough and mix it lightly.
Then divide the dough into as many parts as the boat you want to make.
From this measure you can make 6 larger ones.
Roll each piece of dough into a rectangle, place the filling in the middle and bend the ends inwards, 1 cm each.
It would be best to immediately transfer each boat into a pan immediately when you stretch the dough into a rectangle, fill it and bend it, so that you will avoid possible disintegration when you transfer the boat.
Coat the bent ends with beaten egg yolk and leave to soak for 10 minutes, then turn on the oven at 220 degrees to heat and when it heats up, bake until the bent edges turn brown.
Pleasant.
Like And Sub
Wise thoughts and sayings about nature
**Read wise thoughts, sayings, and quotes about nature. Remember what wise people had to tell us about nature.**
1. When I evaluate a work of art, I take it and put it next to something that God created, next to a tree or a flower. If it is inconsistent, it means it is not art.
Marc Chagall
2. For me, a carpet made of pine needles or spongy grass is far better than the most luxurious Persian carpet.
Helen Keller
3. A kiss is a wonderful trick designed by nature to stop speech when words become superfluous.
Ingrid Bergman
4. You are surrounded by the sea. A glow of thick light emanates from everywhere. Sit on a rock and rest. And let the wind, let it pass without taking anything of you with it.
Nikola Milicevic
5. Nature shows itself to us like a lion's tail, but I have no doubt that there is also a lion, although due to its size, it cannot be shown to us all at once. We can only see it from the perspective of a flea sitting on it.
Albert Einstein
6. The waste and destruction of our natural resources, the stripping, and depletion of the land instead of increasing its usability - this will already significantly reduce our children's opportunities for the progress we enjoy, which we are obliged to hand over to the - bigger and more developed.
Theodore Roosevelt
7. There is nothing that is as valuable to teach as nature.
Nikola Tesla
8. The Great Spirit (Wakan Tanka) is in all things: he is in the air we breathe. The Great Spirit is our father, and the earth is our mother. She feeds us; what we put into it, it gives back to us.
Big Thunder (Bedagi), Wabanaki Algonquin
9. If we follow nature as a leader, we will never go astray.
Cicero
10. Rivers do not drink their water; trees do not eat their fruit; the clouds do not swallow their rain. Everything that is great is always for the benefit of others.
An Indian folk proverb
11. Green is the basic color of the world and its beauty is born from it.
Pedro Calderon de la Barca
12. No one's suffering is greater than that which nature has determined.
Charles Bukowski
13. Knowing nature teaches me to think of God with the greatest respect and admiration.
Albrecht Haller
14. Nature hides its secrets from us because it is magnificent, not because it is a deceiver.
Albert Einstein
15. What nature denies, no one can give.
Cornelius Depot
16. Let us guard the Earth and nature on it because we did not inherit them from our grandfathers and fathers, but we borrowed them from our descendants.
Chief Sitting Bull
17. The first peace, which is the most important, is that which comes into the soul of man when he realizes his connection, his unity with the universe and all its powers, and when he realizes that in the center of the universe is the Great Spirit and that it is the center everywhere. found in each of us.
Black Elk, Oglala Sioux
18. The effort is in vain if nature opposes.
Seneca
19. Look deep into nature and then you will understand everything better.
Albert Einstein
20. Opening to wide spaces ... in which everyone can, for himself, only progress in silence.
Andre Breton
21. Everything in nature acts according to the laws.
Immanuel Kant
22. Nature is nothing but an enigmatic song.
Montaigne
23. Miracles do not happen contrary to nature, but contrary to what we are accustomed to considering nature.
Sv. Augustine
24. Everything that is natural is good.
Francois Rabelais
25. Everything that is created is sacred. And so do not forget: every dawn that comes is a holy event and every day is holy because the light comes from the Great Spirit. You must always keep in mind that bipeds and all other people with whom this country is inhabited are holy and that you must treat them that way.
White Buffalo Woman, Oglala Sioux
26. Man argues, and nature acts.
Voltaire
27. The goal of Nature is neither food nor drink, nor clothing, nor comfort, nor anything else from which God is left out. Like it or not, whether you know it or not, Nature secretly searches, hunts, and tries to find a way where God can be found.
Ekhart
28. We all dream of some magical rose gardens somewhere beyond the horizon instead of enjoying the roses that bloom every day under our windows.
Dale Carnegie
29. Nature has given us two eyes and two ears and only one tongue so that we can see and listen more and speak less because we can never say as much wisdom as we can keep silent about stupidity.
Confucius
30. Water flows and flows, it always flows, and it is always there, it was always the same all day and yet new at every moment! Oh, who understands that, who understands that!
H. Hesse
31. There is more perfection in a drop of water than in any machine that man has made.
Albert Einstein
32. Nature created us all just to be happy.
La Mettrie
33. When a man does something admirable, we say that it is miraculous; but looking at the changes of day and night, the sun, the moon and the stars in the sky, the change of the seasons on the earth with the ripening fruits, we must understand that it is the work of someone more powerful than man.
The One Who Jure Bears, Santee Yanktonai Sioux
34. The river speaks incessantly and never repeats itself.
Paz
35. Pigs eat acorns, but neither considers the sun that gives life to acorns, nor the influence of the heavens by which the sun feeds, nor the very root of the tree from which it comes.
Thomas Trejhern
36. In the depths of winter, I finally realized that an invincible summer was hiding inside me.
Albert Camus
37. The best time to plant trees was 20 years ago. The second best time is now.
38. Nature never deceives us, we are the ones who deceive ourselves.
Jean - Jacques Rousseau
39. Keep your face facing the sun and you will never see a shadow.
Helen Keller
40. Miracles, in fact, do not violate the laws of nature.
C. S. Lewis
41. He looked around as if seeing the world for the first time. The world was beautiful, it was colorful, unusual, and enigmatic, it was holy! There was blue, there was yellow, there was green, the sky and the river floated, there was a forest and above, everything beautiful, everything enigmatic and magical, and in the middle of it he, awakened, was on his way to himself.
H. Hesse
42. Nature is the only book that offers a lot of content on all the pages.
Goethe
43. Oh, it is difficult to find the trace of God in the midst of the life we lead, in the midst of such a self-satisfied, so distinctly civic time, without any spirit, with a view of such architecture, such affairs, and such people.
Herman Hesse
44. Teaching a child not to step on a caterpillar is as important for a child as it is for a caterpillar.
Bradley Miller
45. Bury the acorn in the ground and you will get an oak, bury the sheep - you will only get rot.
Bernard Shaw
46. Seeing a squirrel that ran away from me to the very top of a pine tree, I rejoiced like a child. Ah, in every man there is a longing for the original life, and through the short millennia of cultural life the spirit of millions of years occasionally breaks through when a man wandered together with beasts in the virgin forests and hid together with bears in caves!
47. We want to remove measurable pollution, but we do not pay attention to the spiritual pollution of man and nature in him so that he can breathe as a man, but with a completely untrue notion of freedom, we defend everything that man does at will.
Joseph Ratzinger
48. Our country, our faith, and our life are one. On this land, we hunted deer, elk, antelope, bison, rabbits, turkeys. From this land, we got trees and stones for our houses and kiwis (kiwi = ceremonial room).
Hopi prayer
49. The thorn is the bodyguard of the rose.
Chekhov
50. The doctor heals, nature heals.
Latin
Stuffed muffins
The stuffed braid is ideal as an appetizer and dinner. It is easy to make, from sourdough, you choose the filling yourself and weave the strips. It is not some wisdom and art and it is easy to prepare and it tastes fantastic.
**Components:**
500 ml of milk
40 g of yeast
1 tablespoon sugar
1 tablespoon salt (maybe a little more)
900 g of flour
100 ml of oil
2 egg yolks
sesame for sprinkling
**Charging:**
I did not measure the weight, it seems to be small in the photo, but it was quite enough, the procedure can be clearly seen in the photo.
I put cream cheese, 250 gr on three braids, grated 3 strips of salami, so I grated the cheese and sprinkled it with ketchup.
It's just one suggestion and you can combine the flavors you want.
**Preparation:**
Dip yeast and sugar in warm milk and leave to stand for the yeast to soak.
Shake half a measure of flour in a bowl, then add with, mix.
Add the remaining yeast, 1 egg yolk, and almost all the oil, leave 2 tbsp.
Mix with a spoon to combine everything well, then add flour to knead a soft and smooth dough.
Drizzle with the rest of the oil and let stand and soak for 30 minutes.
Shake the sourdough on a work surface sprinkled with flour and mix, then divide into 3 parts.
stretch one part into a rectangle and cut the ends diagonally with a knife.
Leave the middle and apply the filling on it, then wrap it by intertwining strips, koa braid, left and right (picture)
Do the same with all three tests.
Finally, coat with egg yolk and sprinkle with sesame seeds and leave to soak for 20 minutes.
Preheat the oven to 200 degrees and bake until golden brown.
Pleasant!
Tortillas with chicken
Lacking the idea of what to eat for dinner, I typed those very words into the search engine and turned to the photos and looked around. From pies, over sourdough, meatballs, and all kinds of delicacies, I come across tortillas and get an indescribable desire to make them. So it was.
**Ingredients for tortillas:**
200 ml of water
60 g of margarine, can butter
1/2 teaspoon salt
1/2 baking powder (5gr)
300 - 400 g of flour
**Filling ingredients:**
400 g of chicken white meat
baking oil
100 ml of neutral sour cream
1 tomato
100 g of fresh cabbage
1/2 lettuce
50 g of feta cheese
50 g of young cheese
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 pinches of salt
**Preparation:**
Heat the water to a boil, then add the margarine and salt and stir until the margarine melts.
When it has melted, leave it to cool, then add flour and baking powder in a lukewarm way and knead the dough.
The dough should be smooth and of medium softness.
Leave to rest for 10 minutes.
Meanwhile, prepare the salad.
Dice the tomatoes and chop the lettuce.
I blended the cabbage, and you blend as you like.
You just reach that while the dough rests.
Divide the dough into 8 equal noodles.
While the pan is heating up, stretch one noodle in a circle, it must be very thin, between 20 and 25 cm in diameter.
Drizzle, grease the pan with oil, and lower the stretched tortilla.
You will see how the dough rises, bubbles are made.
The first side is baked in a minute or two, then turn the same as the second.
While one tortilla is baking, you stretch the other.
Grease the pan each time.
Arrange the baked tortillas on top of each other on a plate, and when finished, cover everything with a cloth to further steam.
Pour a little oil into the pan where the tortillas were baked, and while it is heating, cut the white meat into cubes or sticks and put it to fry.
While the chicken is frying, finish the salad.
You put the tomato, salad, and cabbage, chop more cheese, add oil and vinegar, and salt.
Stir gently.
Stir in the chicken, and if it is ready, drain the fat and pour over the neutral sour cream.
Now everything is ready for the tortillas to fill.
Pleasant.
Rainbow cake
**Ingredients - Rainbow Cake:**
1 liter of milk
250 ml of sugar
2 gelatin
300 g ground plasma
2 bags of vanilla sugar
400 g whipped cream
100 ml sweet sour cream
a little blue, yellow and red for cakes
**Preparation - Rainbow cake:**
1 step: Boil milk with sugar, and prepare gelatin according to the instructions on the package.
2 step: Add gelatin to hot milk and leave to set.
3 step: The next day add to the mixture of milk and gelatin, whipped cream, nd stir for about 20 min.
4 step: Separate two ladles from the whipped mixture, and put the ground plasma in the rest, and stir a little more to even it out.
5 step: Divide the mixture into six parts, put blue in one bowl, yellow in the second, red in the third, mix red and blue in the fourth, to get purple, in the fifth yellow and blue for green and in the sixth mix red and yellow for orange.
6 step: Cover the baking tray with cling film, spread the purple mixture, then coat with the white filling you separated, then go the blue mixture, white filling, green, white filling, yellow, white filling, orange, white filling, and finally the red mixture.
7 step: Leave the cake in the fridge to set well, and then place on a tray, remove the foil, and coat with sweet sour cream. Decorate as desired.
Hello Kitty cake
**Bark ingredients:**
6 eggs
160 g of sugar
a bag of vanilla sugar
160 g flour
half a bag of baking powder
50 g ground almonds
flour and mold coating oil
**Ingredients for the filling:**
300 ml of milk
100 g of sugar
1 tablespoon density
250 g butter
100 g raspberries
80 g of raspberry jam
**Ingredients for decoration:**
50 g coconut
40 g of marzipan
a teaspoon of cocoa
pink food coloring
**Preparation - Hello Kitty cake:**
1 step: Pour and flour a round cake tin with a diameter of 28 cm.
2 step: Whisk the egg whites into the sham and add the sugar.
3 step: Whisk the egg yolks with the vanilla sugar separately. Slowly mix the two mixtures.
4 step: Add sifted flour and baking powder and almonds. Stir everything slowly and pour into a mold.
5 step: Bake in an oven preheated to 160 degrees for about 45 minutes. Wait for the crust to cool, then take it out of the mold and cut it twice horizontally to get three crusts.
6 step: Boil a thick cream of milk, sugar, and thickener. Stir constantly until cool. Then mix the diced butter and mix until a smooth homogeneous mixture is obtained.
7 step: Mash the raspberries with a fork. Separate a third of the filling, and add raspberries to the rest.
8 step: Coat the first crust with half of the jam, then half of the raspberry filling, fold in the second crust, and coat it with the rest of the raspberry jam and filling. Fold it with the third crust and put it in the fridge to harden.
9 step: When the filling is firm, cut a cake in the shape of Hello Kitty.
10 step: Coat the whole cake with the rest of the filling (without raspberries) and sprinkle with coconut. Paint a part of the marzipan with cocoa and make eyes and mustaches, and paint a part with food coloring and make a nose and a bow.
three cakes
1. Rafaelo slices the cake
**Ingredients for the white crust - Rafaelo slice cake:**
5 egg whites
50 g flour
150 g of sugar
150 g of coconut
1/2 bag of baking powder
1/2 lemon
**Ingredients for the brown crust - Rafaelo slice cake:**
5 egg whites
50 g flour
150 g of sugar
150 g of ground walnuts
50 g cocoa
1/2 bag of baking powder
**Ingredients for the filling - Rafaelo slice cake:**
200 g of sugar
10 egg yolks
1 vanilla sugar
1 vanilla pudding
3 dl milk
250 g butter
**Preparation of white crust:**
1 step: Whisk the egg whites in solid snow and gradually add sugar and stir all the time.
2 step: Add coconut, flour, baking powder, and juice of half a lemon to the egg whites, then mix gently.
3 step: Pour the prepared mass into a rectangular pan lined with baking paper and bake for 20 minutes at 170 ºC.
**Preparation of brown crust:**
1 step: Whisk the egg whites in solid snow and gradually add sugar and stir all the time.
2 Step: Add walnuts, cocoa, flour, and baking powder to the egg whites, then stir.
3 step: Bake the prepared crust mass in the same way as the previous one.
**Filling preparation:**
1 step: In a suitable bowl, combine the egg yolks, vanilla sugar, sugar, pudding and milk, and mix well.
2 step: Cook the prepared mass until it thickens.
3 step: Leave the thickened mass to cool, then add the whipped butter and mix well to make the mass compact.
4 step: Coat the white crust with 3/4 of the prepared filling, cover with a brown crust, then apply the rest of the filling and distribute evenly.
2. Coconut cake
**Ingredients for biscuit - Coconut cake:**
10 egg whites
180 g of sugar
2 vanilla sugars
2 teaspoons plain flour
200 g coconut
**Cream Ingredients - Coconut Cake:**
10 egg yolks
200 g powdered sugar
250 g butter
100 g of white chocolate
100 g of white Euro cream
200 ml sweet sour cream
**Biscuit preparation - Coconut cake:**
step: Mix the egg whites into the snow. Then add a little sugar and continue to mix the egg whites until you get solid snow, or until all the sugar is used up.
step: Add flour and coconut and mix the mixture lightly with a ladle until all the ingredients are combined. Spread the mixture on the bottom of the cake tin (26 cm), which should be covered with greaseproof paper.
step: Bake the coconut biscuit for 25 minutes at a temperature of 160 ° C. Use a toothpick to check if it is baked.
**Cream preparation - Coconut cake:**
step: Steam the egg yolks with powdered sugar for about 7-10 minutes. Towards the end of cooking, add the crushed white chocolate, then mix the cream until the chocolate melts.
step: Transfer the cream to another bowl, cover the surface with cling film and leave to cool.
step: add room temperature butter and euro cream to the cooled cream and mix everything well. Finally, mix in the sweet-sour cream.
step: Cut the biscuit into three equal parts. Coat the biscuit and the whole cake with cream and decorate with melted chocolate or coconut if desired.
step: Leave the coconut cake in the fridge for a few hours before serving.
3. Munchmallow cake
Ingredients for the crust - Munchmallow cake:
10 egg whites
10 tablespoons sugar
5 tablespoons flour
50 g ground walnuts
1/2 baking powder
a little grated lemon zest
**Ingredients for the filling - Munchmallow cake:**
10 egg yolks
3 vanilla puddings
1 tablespoon flour
700 ml of milk
200 g of sugar
250 g margarine
3-4 boxes of **Munchmallow**
**Other ingredients:**
whipped cream
**Crust preparation - Munchmallow cake:**
step: Whisk the egg whites with the sugar and then add the other ingredients.
step: Divide the resulting mixture into two parts and bake two crusts for 10-15 minutes at 180-200 ºC.
**Filling preparation - Munchmallow cake:**
step: Mix egg yolks with sugar. Separate one part of milk (about 100 ml) and mix with pudding, then add it to the yolks as well as a spoonful of flour.
step: Mix everything well so that there are no lumps. Bring the rest of the milk to a boil, then add the previously prepared mixture to the milk slowly and mix quickly so that it does not burn.
step: Cool the filling and add the margarine. Divide the fil into two parts.
step: In one part add the biscuits to be separated from the foamy part of the **Munchmallow**, crush them with your hands and stir, and the other part of the filling remains yellow.
step: Arrange as follows: crust, dark part of the filling, foam **Munchmallow** caps, yellow filling, crust.
step: Munchmallow cake can finally be decorated with whipped cream.
Wafer cake
Biscuit Ingredients - Wafer Cake:
8 egg whites
80 g of sugar
10 teaspoons roasted, ground hazelnuts
2 teaspoons flour
Cream Ingredients - Wafer Cake:
8 yolks
80 g of sugar
4 vanilla-flavored pudding powders
250 g margarine
250 g of powdered sugar
150 g of cooking chocolate
300 g wafers with hazelnuts
400 ml sweet sour cream
Preparation - Wafer cake:
1 step: Toast the hazelnuts briefly in the oven, cool them, and grind them. Mix the egg whites into the solid snow and gradually add the sugar.
step: Lightly mix ground hazelnuts and flour with a ladle.
2 step: Pour the biscuit mixture into a cake tin (diameter 28 cm) which should be covered with greaseproof paper and bake for 25 minutes at a temperature of 160 ° C.
3 step: Mix the egg yolks well with sugar, pudding powder, and a little milk, so that there are no lumps. Boil the rest of the milk.
4 step: Add the prepared mixture to hot milk and cook on low heat until a thick cream is obtained. Add the whipped margarine together with the powdered sugar to the cooled cream.
5 step: Divide the cream into two parts. In one part add the chocolate melted in steam, and in the other part add the wafers that have been previously ground in a blender.
6 step: Place the biscuit on the cake base and a cake ring covered with greaseproof paper around it, so that it can be easily separated from the cream later.
7 step: Coat the biscuit with wafer cream, then apply chocolate cream. Put the cake in the fridge to squeeze the cream well, preferably overnight.
8 step: Before serving, coat the whole cake with sweet sour cream or decorate as desired.
Milka cake
Milka cake is certainly one of everyone's favorite cakes. She usually prepares for birthdays and everyone loves her. This is a measure for a very large cake, you can adjust the measures as you see fit. for example to make a shell of 5 eggs in a mold 23cm in diameter.
Components:
21belance,
21 tablespoons sugar,
300 g of ground hazelnuts or walnuts
1 tablespoon flour
Cream:
21 egg yolks,
2 vanilla puddings,
6 tablespoons sugar,
6 tablespoons flour,
1, 2 liters of milk
250 g of margarine
100 g of whipped cream
300 g of white Milka chocolate
300 g of milk Milka chocolate with hazelnuts
More:
50 g of cooking chocolate
50 g of white chocolate for cooking
0, 5dl oil
Preparation:
Beat egg whites with sugar and add hazelnuts and flour, mix gently with a food processor.
Make 3 crusts. Bake at 180 degrees, about 20 minutes. The measure is a mold 28 cm in diameter.
Whisk the egg yolks, pudding, sugar and flour with 2 dl of milk and cook it in 1 l of boiling milk.
Cool completely.
Beat the cooled filling with a mixer.
Make margarine and add to the filling.
Whip the whipped cream and add it to the previous filling.
Divide into 2 parts and put 300 g of half-melted white Milka chocolate in one, and 300 g of half-melted Milka chocolate with hazelnuts in the other part.
Fill the first crust with half of one and half of the second filling, then put the second crust, and put half of one and half of the second filling on it, and cover with the third crust.
Melt both dark and white chocolate for cooking with oil, then with white on the upper crust make tufts and then with dark chocolate go between and around the tufts. Best with something like a cezve, so you can let it leak. You can sprinkle chocolate flakes around.
Let the milk cake stand for 2 hours in the fridge so you can serve it.
Kinder cake
One of my favorite cakes, and also of my children, unavoidable at celebrations and birthdays, generous, very creamy, and above all delicious. You certainly won't go wrong with it.
Components:
For the bark:
10 egg whites
25ogr of sugar
1 tablespoon vinegar
200 - 250 g of chopped hazelnuts
400 gr Nutella
For fil:
10 egg yolks
10 tablespoons sugar
3 bags of vanilla pudding
7 tablespoons density
1 margarine
1 ½ l of milk
400 g of chocolate
Preparation:
Beat the egg whites well in the snow, add sugar, and continue mixing. Finally, add the vinegar.
Chop the hazelnuts, although it is easier for you to put them in one bag and beat them with a meat grinder. Grease the pan with oil, put sliced baking paper on it, sprinkle with chopped hazelnuts. Put the egg whites on the hazelnuts and put them in the oven to dry. Preheat the oven to 200 degrees, reduce to 150, put it in for about 10 minutes, and then reduce to another 120 degrees and dry for another hour. Turn off the oven and leave the crust in it to cool next to the oven. Remove from the oven, remove the paper, and now turn the hazelnuts upside down. Spread Nutella on top, grease finely.
For the filling, whisk the egg yolk, sugar, pudding, and thickener and cook in the milk. Allow cooling completely. It will be very dense, that's how it should be. When cool add the mixed margarine. Divide into 2 parts and add melted chocolate to one.
Since there is a lot of this filling, I put both fillings in order on the crust and Nutella, then a row of plasma biscuits dipped in milk on top and a row of fillings on top. eventually finished with whipped cream. Although, it's not bad at all when 2 crusts are baked and coated with Nutella. They got a really tall cake, rich and colorful. Of course, you should fill the yellow and chocolate filling alternately with a syringe or an ice cream spoon so that it is colorful in cubes when it is cut, for those who have nerves and time, and those who don't, let them just spread it, won't do anything wrong.
Rose cake
Rose cake is certainly one of the small cakes that are always on the table for any celebration or holiday. It can be lean and lean, with nuts, chocolate, or fruit. It is quick and easy to prepare if you decide to buy a crust. I didn’t shop and it took me too long to make the bark. I buy them now because I don’t see any difference between made and bought, and my making time has decreased fivefold.
Components:
1 pack of ready-made rose hips (8 pieces, 500 gr)
300 g of crystal sugar
300 ml of milk
300 g of ground walnuts
220 g of margarine
For glaze:
300 g of powdered sugar
5 tablespoons boiling water
2 tablespoons oil
15 porridges of raspberry extract or liquid food coloring if you do not want the taste of raspberries in the glaze
Preparation:
Put water and sugar on the fire to rise.
Bring to the boil for a few minutes, then remove from the heat and add the margarine, then stir until melted, then add the ground walnuts and combine.
Cool this mixture and lubricate the crust. The back bark does not grease.
Leave the icing-free pink cake covered with the pan for a while in the fridge for 30 minutes, then prepare the icing.
I make the glaze by uniting everything.
I add hot water to the oil, then sugar, whisk and finally add the extract or color and whisk again.
The mixture should be thicker than yogurt, but still a little liquid.
Pour the mixture over the cake and flatten with a flat knife.
Leave the cake in the fridge for 30 minutes to harden the icing, then you can store it in a dry and cooler place like a pantry, it should not be in the fridge.
It is best served the next day.
Pleasant.
Lemon syrup
A refreshing lemon syrup without cooking and preservatives. Store in the refrigerator until drunk.
Components:
800 g of lemon
1600 g of sugar
40 g of lemon juice or 4 sachets
2l of water
Preparation:
Wash the lemon and cut off the ends and impurities on the peel, if any.
Grind a lemon on a meat grinder or blender.
Shake the lemon in a large bowl, then add sugar, lemon juice, and pour water.
Cover and let stand 24h. Stir occasionally during these 24 hours to dissolve the sugar.
The next day, strain first through a large strainer, and only then through a small one. It's much simpler and goes faster than when you immediately squeeze through a small one.
Pour into bottles and refrigerate until done.
Enjoy and enjoy it!
Winter beets
Beetroot is a very healthy vegetable, which is used in medicine and medicine. It is rich in vitamins, folic acid, and vitamin B complex (B2, B3, B6), and it contains sodium and potassium, as well as iodine. Beets support the formation of red and white blood cells, the creation of antibodies in the immune system, affect the proper functioning of the nervous and digestive systems, the appearance of the skin, iodine supports the proper functioning of the thyroid gland, and sodium and potassium affect the proper functioning of brain tissue and muscle development.
Beets, beets, or red beets are the freshest with leaves that resemble chard. If there are no beets, it can be up to 2-3 weeks old, and when you choose it, you choose fleshy, firm fruits of bright color. You can prepare beets with or without preservatives, at your discretion. In this recipe, I will write both procedures, and it is up to you to choose which one to leave your beets for the winter.
Components:
5 kg of beets
1/2 vinegar
2l of water
60 g of salt
80 g of sugar
1 sachet of preservative (omit this if cooking without)
Preparation:
Wash the beets and remove the tops on both sides.
Arrange in a larger and deeper pot, pour water.
There should be plenty of water because it will cook for a long time.
Beets are hard, so they should be cooked for 2 hours.
After an hour and a half, take a knife or fork and prick the beets (several pieces) to see how much it is cooked.
Feel free to pierce it to the line, to see if it is still hard in the middle, then cook for another half an hour.
When the knife or what you have already taken to stab approaches the middle of the beetroot without any excessive pressure, it is ready.
Larger beets will cook longer, even 2.5 hours, while smaller ones can be ready in 1.5 hours.
Strain and allow to cool completely.
In another pot, pour vinegar, water, salt, and sugar and boil.
When it boils, remove from the heat and cover.
After 10 minutes, add the can (whoever does not put this part) and stir, it will dissolve quickly.
Peel a chilled beetroot, it goes very quickly because the shell can be removed very nicely even with your fingers.
Wash the beets and cut them into traditional rings or cubes (a new method, I've only recently seen it being chopped and so on).
Fill the jars by placing the jar on the palm and then stacking the reel horizontally on the reel, so it is best to fill the inside and then turn the jar to a vertical position and finish stacking.
From this measure, I got 9 jars. Pour a cooled bay of vinegar over each jar, a little more than the beets placed in the jar, in case a little of that juice is absorbed so that the tops do not stay dry.
Put cellophane and lids and store them in a dry and dark place until serving.
If you work without preservatives, then when you fill the jars, close each one with a new lid.
Put a cloth in the deeper pot on the bottom and place it in the pot as many jars as you can stand upright.
Pour water to the lid and bring to a boil.
When the water boils, let it boil for 5 minutes, then turn off the heat and remove the pot.
Take the jars out of the water, wipe them with a cloth and put them on an old blanket or something similar, cover them, tuck them in and leave them to cool, then put them in a dry and dark place.
Pleasant.
Apricot syrup
Delicious apricot juice that refreshes all year round. It can be stored in the refrigerator or with a small number of preservatives and in the pantry all year round. One kilogram of apricot yields one liter of this syrup. The amount of sugar can be as desired, but it is known that syrups are more concentrated and when diluted with water, they weaken a lot, so be careful if you put less sugar so that in the end it will be to your taste.
Components:
1 kg of apricots
700 ml of water
700 g of sugar
on top of a teaspoon of limuntus.
Preparation:
Wash the apricots, remove the stones and impurities and grind.
Add sugar and water and let stand for 30 minutes.
Then put on the fire to boil.
When it boils, reduce it a bit and cook for 20-30 minutes.
Strain the mass immediately through a larger strainer and then through a fine sieve, you don't want to have those flakes when you make the juice.
Return the obtained syrup to the heat to boil for another 5 minutes, then remove from the heat and pour it into a bottle.
If you let it stand longer on top of a teaspoon, take a little preservative and before pouring it into the bottle, put it in a pot with the syrup and mix well, and only then pour it into the bottle. This syrup can stand for a long time. Consume it after 2-3 weeks. 1 sachet of preservative is a measure of 5 liters of syrup.
The dosage of the syrup is determined by yourself, according to taste.
Cakes of your choice
1. Vanilla cake with biscuits
I like these recipes from the head the most, anyway, and in the end good. I didn't know how to put the name so let it be a vanilla cake with biscuits. You don't have to use a baking tray like this, you can make it wider and shorter, so arrange the biscuit as you wish. You can also make a double measure and get a real, big cake. if you don't have all three types of biscuits, make them with two or one types, but jaffa biscuits give a special taste.
Components:
500 ml of milk
2 vanilla puddings
4 tablespoons sugar
250ml sweet sour cream (sweet cream, halt)
13 pieces of biscuit
9 pieces of plasma biscuits (can petit)
9 pieces of jaffa biscuits
200 ml of milk
Preparation:
Bring 300 ml of milk to a boil.
During that time, whisk the pudding, sugar, and 200 ml of milk, and when the milk boils, boil it and remove it from the heat.
Allow cooling completely.
Beat in 250 ml of sweet-sour cream.
First, break up the cooled filling with a mixer, then add the whipped sweet cream and stir.
Put a bag or foil in the mold (picture) and dip the biscuits in those 200 ml of milk, only one side, without sugar, and place the sugar side down, in 4 rows of 3 biscuits.
Shake out half the cream and spread.
Cut the jaffa in half, then arrange 3 halves in 6 rows.
Shake off the rest of the cream and spread.
Dip the plasma and arrange it in 3 rows of 3.
Leave in the fridge for 2 hours, then decorate as desired and serve.
2. Scheherazade Cake
I ate this Scheherazade cake at my godmother's birthday party and I was really delighted with it, and everyone who tried it. I was currently looking for a recipe.
Components:
1.5 liters of milk
14 tablespoons sugar (full)
5 caramel puddings
250 g of margarine
500 g of whipped cream
500 ml of acidic water
2 packages (600 g) of Turkish biscuits
Preparation:
Separate a little milk and stir in the pudding.
Fry the sugar until it gets a caramel color, add milk and cook the sherbet.
While boiling, cook the pudding.
When cool add the whipped margarine.
Separately whip the whipped cream with cold acidic water.
Order:
Cake-caramel filling-whipped cream-biscuit-caramel filling cream
So make 4 rows of biscuits on top of caramel filling and finish with whipped cream.
Note:
The biscuit should not be soaked.
3. Juicy chocolate cake
If you want to make a rich chocolate cake with a little walnut, believe me then this is the ideal solution. I made it for my birthday and I wasn't wrong, I ate it in an hour. I have one piece left, the shame that no one will take in the end, so I grabbed that piece and ate it to my heart's content.
Ingredients for the crust, through these two:
5 egg whites
5 tablespoons sugar
4 tablespoons ground walnuts
1 tablespoon breadcrumbs
Fill (part I)
10 egg yolks
10 tablespoons sugar
100 g of chocolate
Phil (part II)
7 dl of milk
100 g density (or 2 puddings Dr. Oetker taste nougat)
3 tablespoons sugar
250 g of ground biscuits
100 g of ground walnuts
100 g of chocolate
Phil (Part III):
250 g of margarine
100 g of powdered sugar
More:
100 g of chocolate
500 ml sweet sour cream
Preparation:
Beat the egg whites, then add the sugar and continue to stir until the sugar dissolves.
Finally add ground walnuts and pretzels.
Combine with a food processor and shake in a lined tray with a diameter of 23 cm and bake in a preheated oven at 200 degrees for about 15 minutes. The bark will grow first and then when you take it out it will save. Don't be afraid to do something good. Prepare the second crust in this way. If you want a big cake, bake the third one and use the egg yolks in the egg yolk filling. 3 crusts can be baked because a very large amount of cream is obtained.
Beat the egg yolks for 5 minutes with the sugar, to whiten and melt the sugar, then put it on steam to cook.
When heated for 15 minutes. Remove, then add chocolate and stir to melt. Cool completely.
Put 500 ml of milk on the fire to boil. Dissolve the pudding or thickener with sugar in 200 ml of milk and boil the mixture when it boils. Stir until it thickens, then remove from the heat, add chocolate, walnuts and biscuits and stir to combine everything. Cool completely.
Beat the margarine with powdered sugar, add the egg yolk filling and mix, then add another cooled filling and whisk everything. You'll get a bunch of fillets.
I put foil in the mold in which I baked the crust and then stacked the cake.
shake out half of the filling, then put the crust, then apply half a measure of whipped sweet sour cream (250 ml) on the crust, then shake out the other part of the cream and cover with the crust.
She left it in the freezer for 2 hours and then turned it on the tray. so it's best for me, surely the cake stands and is the same everywhere, there is no torture with spreading. If you don’t have a mold you can do everything in a sherpa.
Put the rest of the sweet sour cream to heat even when it is hot, but not to boil, remove from the heat, then add the chocolate and stir to melt. Place in the freezer for an hour to set before spreading the cake around and on top. Decorate.
The cake can be served immediately, there is no waiting because it has already been left for 2 hours.
4. Kinder pingui cake
Kinder penguin or kinder pingui cake is a cake that children adore because it looks like their favorite chocolates.
Kore:
6 eggs
10 tablespoons sugar
3 tablespoons cocoa
pinch of salt
6 tablespoons flour
50 ml of hot water
1 baking powder
Medium glaze:
150 ml of sweet sour cream
150 g of chocolate
Cream:
10 g of gelatin
50 ml of cold water
500 ml sweet sour cream
3 tablespoons honey
100 g powdered sugar (optional)
Glaze top:
250 g of chocolate
50 g of margarine
6 tablespoons oil
More:
10 tablespoons milk
Preparation:
Beat egg whites with a pinch of salt
Beat the egg yolks with the sugar, then add the cocoa, flour, water, baking powder and beat everything.
Add egg whites to the yolks and combine.
Shake in a round pan measuring 23 cm and bake at 180 degrees for about 30 minutes.
Leave to cool and cut horizontally into two parts.
Put sweet sour cream and broken chocolate together on the steam to melt together
Stir to combine and allow to cool
Soak the gelatin in water and leave for 10 minutes.
Beat sweet sour cream with sugar and honey.
Heat the gelatin to dissolve it, never bring it to a boil, then add 3 tablespoons of sweet sour cream, mix it, then slowly pour this mixture into the sweet sour cream while mixing.
Sprinkle the crust with 5 tablespoons of milk and apply half of the cream and melted sweet sour cream and chocolate (medium glaze).
That medium glaze must not be hot or cold. That you can shake it and stretch it.
Leave in the fridge for 10 minutes, for the glaze to harden, then put the rest of the cream over it and cover with another crust that you spray with the other 5 tablespoons of milk.
I put everything together in the mold in which I baked.
Put in the freezer for an hour and turn on a tray.
Melt the chocolate with oil and margarine and pour over the whole cake
5. Biscuit cake
Cream ingredients:
700 ml of milk
2 vanilla puddings
200 g of margarine
200 g of powdered sugar
2 tablespoons crystal sugar
More:
40 pieces of petit biscuits
100 g of ground biscuits
1 tablespoon cocoa
1 vanilla sugar
400 ml of milk
100 g of whipped cream
150 ml of water
1 tablespoon rum extract
Cook the pudding first.
in 200 ml of milk, stir in the pudding and 2 tablespoons of sugar, and bring the rest to a boil.
When it boils, boil the pudding and stir until it thickens.
Remove from heat and cool completely.
Mix vanilla sugar, ground biscuits and cocoa.
Bring 200 ml of milk to a boil, then pour the mixture with ground biscuits and mix (picture 1)
And leave the biscuits to cool.
Beat the margarine with the powdered sugar, then gradually add the cooled vanilla pudding and mix.
Whip the whipped cream with 150 ml of water, then add half of the whipped cream to the vanilla cream and mix.
The cream should be thick.
When you add whipped cream, add 2 tablespoons first and then stir, so that you don't accidentally run out. You shouldn't! Just in case, for those who are making this type of cream for the first time, let them be careful.
Then divide the mixture into two parts.
One is 2/3 and the other 1/3.
In the part that is 1/3, add the mixture of steamed biscuits. (picture 2)
If the mixture stays strong, it can tighten, it tightened for me once because I made it 2 hours before making the cake, to make it easier for myself, so I had to add milk to break it. So you make a mixture when you make a cake.
Heat 200 ml of milk and add rum.
Divide 40 biscuits into 4 piles of 10.
Take a tight narrow tray and place 10 pieces of soaked biscuits in milk and rum in 2 rows of 5 pieces each.
Then apply a dark cream, then light.
Repeat until the end.
You will also have enough dipping milk and spreading creams. just don’t stretch too thick and it will be quite enough.
Coat the top with the rest of the whipped cream.
Leave the biscuit cake to stand for 3-4 hours for the biscuit to absorb the milk.
Pleasant.
6. Unbaked Jaffa cake
Components:
900 g or 6 boxes of jaffa biscuits
200 g of margarine
5 tablespoons sugar
200 ml of milk (I would put 250 ml because it seems to me it was a little harder)
150 g of chocolate
Preparation:
Put milk, sugar, margarine and chocolate on the fire to melt. Meanwhile, chop the jaffa biscuits in a deeper bowl. When all the ingredients are melted on the fire, pour over this hot jaffa biscuit. Mix well with a spoon and shake the mixture into a narrow cake tin 30 cm long. If you want, you can also put in any mold you want or a sherpa. Put cellophane in the mold. Leave it like this for 2 hours in the fridge, that's enough, then turn it over on a tray and decorate as desired. Business hours, 15 minutes. Pleasant!
7. Cake with bananas and walnuts
Fantastic blend, walnuts, vanilla and banana cream. the cake is very generous and not expensive. A large cake the size of an oven tray was obtained from the whole measure. I made a third of the measure, so I will write those measures.
Ingredients for the bark:
5 egg whites
5 tablespoons sugar
5 tablespoons cold water
5 tablespoons walnuts
1 baking powder
1 tablespoon flour
Cream:
5 egg yolks
5 tablespoons sugar
500 ml of milk
1 vanilla pudding
2 tablespoons density
150 or 200 ml of sweet sour cream, depending on what the eggs are like, what the pudding is like, so the density of the filling depends on them
More:
3 bananas
Preparation:
Beat the egg whites with the sugar to dissolve the sugar, then add water in a stream and whisk.
Add walnuts, flour and baking powder and combine with a spoon.
Preheat the oven to 200 degrees and shake the mixture into the oven tray in which you put the baking paper.
Bake for about 15 minutes, depending on the oven, until the crust is light brown.
Cut the cooled crust into three equal parts, 3 strips. Cut the bark in width.
Mix egg yolks, sugar, pudding and thickener, then pour a little milk and combine, and bring the rest to a boil, then boil the whipped mixture.
Stir until thickened, remove from heat and cool completely.
Whip 150 or 200 ml of sweet sour cream and gradually add the whipped cream to the cooled cream.
bananas cut into thicker rings.
Sort: peel, cream, bananas, cream, peel, cream, bananas, cream, peel.
Coat the cake with the rest of the filling and decorate as desired.
Leave for at least 2 hours in the fridge and serve.
8. Lean boy cake
Composition:
1 kg of small biscuits
2.5 l juice (orange boy)
5 vanilla puddings
250 g of margarine
4 tablespoons density
250 g of powdered sugar
10 teaspoons of sugar
Preparation:
Bring 1.5 liters of juice to a boil with 10 teaspoons of sugar, stir the pudding and thicken with a little juice, and
cook it all.
Whisk the margarine with 250 g of sugar and combine with the cooled pudding.
Soak the biscuits in the remaining juice and arrange:
red biscuits,
fil,
red biscuits
fil,
red biscuits,
fil,
red biscuits
Slag on top.
9. Chess cake
Ingredients for light crusts (2x per):
3 eggs
4 tablespoons sugar
4 tablespoons cold water
3 tablespoons oil
5 full tablespoons flour
1/2 baking powder
Ingredients for dark crusts (2x per):
3 eggs
4 tablespoons sugar
4 tablespoons cold water
3 tablespoons oil
3 full tablespoons flour
2 full tablespoons cocoa
Cream topping:
300 ml milk + 100 ml
1 vanilla pudding
3 tablespoons sugar
100g of whipped cream
250ml of water
1 gelatin
5 tablespoons water
Cool.
Whip the whipped cream with 250 ml of water, it will be quite rare, but it should be like that.
Shake the thin whipped cream into the cooled pudding while mixing.
The final mixture should be thinner.
Put gelatin in water, and when it swells, heat it to dissolve the granules, never to boil.
When the gelatin has melted, take 3 tablespoons of cream and mix with the gelatin and then pour everything back into the cream.
Combine with a mixer.
For me, the bark grew 2.5 cm when crossed. If it deviates from the others, you must compare so that all the crusts are the same height and at the lowest.
As your bark grows, so are the dimensions of the rings, so the rings are 2.5 cm.
You start from the middle, the first circle is 5 cm in diameter and then you go around and measure another 25 cm.
Draw everything on cardboard and cut with scissors.
Put a light and then a dark crust on top.
Put the first, largest ring first and hold it with your fingers as you cut around with a knife.
By cutting two crusts at once, you will gain practicality. Do the same with the other two.
When you have cut, fit the black and white rings into each other, alternately.
You will now have 4 colorful crusts.
take the first ring from the first crust and inside, smear the inner side with cream, thinly, then fit the second ring, which again coat the cream thinly.
The cream is rare, but it will help to tighten, tie the crusts to each other.
When you make the first crust from the rings, if it is not flat, flatten it with a knife, then spray it evenly with a little milk and spread the cream.
You arrange the second crust of the rings on top with the same coating procedure, but now against the color, the white ring goes black and vice versa.
Flatten the same with a knife and spray with milk and coat with a layer of cream.
Do the same with the other two crusts.
When you are done, coat the whole cake with the rest of the cream, then hit the decoration as desired.
Leave the cake in the fridge to stand and the crusts absorb the milk evenly, then serve for at least 3-4 h
10. Banana cake
Kore:
4 eggs
200 g of sugar
200 g of soft margarine
180 g of flour
1 bag of baking powder
20g cocoa
2 tablespoons milk
Cream:
400 ml sweet sour cream
50 g of margarine
200 g of white chocolate
3 tablespoons honey
6 bananas
Preparation:
Beat the margarine with the sugar (half), then add the egg yolks.
In another bowl, beat the egg whites with a pinch of salt, then add the sugar (the other half) and beat in a strong saucepan.
Add the šne to the previously beaten mixture and mix with a food processor with the addition of 2 tablespoons of milk.
Mix flour with cocoa and baking powder, then add to the mixture and combine.
Preheat the oven to 180 degrees and pour the mixture into a greased, round pan with a diameter of 23 cm.
After 20-25 minutes of baking, check if the biscuit is baked and if so, cool it and cut it into two equal parts.
Put 200ml of sweet sour cream on steam until it boils, then remove from the heat and add margarine and crushed white chocolate. Stir until everything is dissolved and combined. Add honey and mix.
Allow to cool, then let stand for at least 2 hours in the refrigerator to set.
Beat the rest of the sweet sour cream, then add it to the cooled cream and combine.
Sprinkle the first peel with milk, then arrange the bananas.
Peel a squash, grate it and cut it in half.
If the crust swelled during baking, cut off the top and crumble.
Put almost the whole cream over the bananas, leave a little to spread around, then cover with another peel, which you also spray with milk, then coat with the rest of the cream, or maybe with sweet sour cream or whipped cream.
Sprinkle with this crumbled crust on top.
Leave to cool in the fridge for a while, then serve.
11. Cake with walnuts and plasma biscuits
Kore:
12 egg whites
16 tablespoons sugar
16 tablespoons ground walnuts
8 tablespoons cocoa
4 tablespoons flour
1 baking powder
100 g of chocolate
Cream:
12 yolks
500ml of milk
12 tablespoons sugar
6 tablespoons density
250g margarine
100g of powdered sugar
12 tablespoons ground walnuts
200g whipped cream or sweet sour cream
150 g of ground plasma biscuits
Preparation:
Mix the egg whites and sugar to melt the sugar until the egg whites are beaten hard.
Gradually add the walnuts, flour, cocoa and baking powder, then combine everything with a food processor or whisk wire, lightly.
Preheat the oven to 200 degrees, then bake the crust for about 15 minutes. Tray approx. (25 x 25cm)
Cool the crusts, then melt the chocolate with 3 tablespoons of milk and 3 tablespoons of oil and coat the crusts. Allow to set.
Mix egg yolks, milk, thickener and sugar, then put on low heat with constant stirring to cook.
When cooked and thickened add ground walnuts.
Whip the frothy margarine with powdered sugar, then add the cooled cream to the mixture and mix.
Whip the whipped cream or sweet sour cream, separate 3 tablespoons and add the cream with the walnuts, then add the biscuits to the rest, then combine and leave to stand for 10 minutes.
Put the first crust, then cream I, then cream II, then the second crust, then cream I, then cream II, cover with the third crust.
If you have any cream left, spread the cake around.
Decoration as desired.
12. Jaffa cake with dried crust
Bark ingredients:
7 egg whites
10 tablespoons sugar
1/2 tablespoon vinegar
Cream I and II:
7 yolks
600ml of milk
7 tablespoons sugar
7 full tablespoons flour
100g of dark chocolate
50g of white chocolate
250g margarine
100g of powdered sugar
300gr jaffa biscuits (I used mini jaffa biscuits)
Preparation:
Beat strong egg whites and sugar, then add vinegar before the end of whipping and beat well.
Preheat oven to 130 degrees.
Put baking paper in a round mold with a diameter of 23 cm and shake the egg whites, distribute evenly and leave in the oven for 90 minutes.
Remove with parchment paper and tear off the paper, then cool.
Whisk the milk, egg yolks, sugar and flour, then put on steam to cook.
When it is cooked and thickened, divide it into two parts, then put white chocolate in one part and dark chocolate in the other part and mix until it melts, then put it to cool completely.
Beat margarine (room temperature) with powdered sugar, then add half to one and half to the other cream and mix.
It is best to add cream to the margarine with whipping, and not the other way around, so that the margarine will completely break down and the cream will not dilute.
On the crust, apply the first cream, which you want, whole, then dip the jaffa biscuit in milk and place it over the cream and apply the second cream on it. leave to set in the fridge and decorate as desired.
It is best if you have a mold that removes the edges and put everything in it, or if you don't have one, put a bag and shake out the first filling, place the jaffa biscuit, then the second filling and cover with crust. Leave in the freezer for an hour, then turn on the tra
13. Christmas cake
y and remove the bag.
Bark is purchased, 4 pieces, cocoa peel
Cream:
1 liter of milk
100 g density
4 tablespoons sugar
100 g of white chocolate
250 g of margarine
100 g of powdered sugar
Preparation:
Mix the sugar with the density, then add a little cold milk to whisk the sugar and the density.
Pour the remaining milk into the sherpa, when it boils, reduce the temperature and add the mixture of sugar and density, stirring constantly until it thickens.
Remove from the heat, then add the broken chocolate and stir until it melts, then leave to cool.
Beat the room temperature margarine with powdered sugar and add the cooled first cream to this mixture while mixing.
Put all the ingredients on steam to dissolve. When dissolved and all combined, allow to cool completely.
Put the first sheet, then do the cream with the remaining crusts.
Finally, cover the top with a fourth crust, then decorate as desired, and not necessarily.
Leave the cake to stand for a couple of hours, then serve it.
14. Lean biscuit cake
Components :
6dl of water
2 lean vanilla puddings
6 drops of sugar
50g of lean margarine for cooking
100g of ground walnuts
20 pieces of petit biscuits
Preparation:
Divide the biscuit into three parts.
For me, the pan is a little narrower at the bottom, so I divided the bottom row into 6, and the next two into 7.
Mix the pudding and sugar with a little water, from those 6dl, and bring the rest to a boil.
Boil the pudding and when it thickens, add the margarine and stir until it melts.
Put the first row of biscuits, then 1/3 of the filling, then sprinkle with ground walnuts.
do the same with the other two rows, then put in the fridge to cool well.
15. Saher cake
The famous Sacher cake (Sacher) is a chocolate cake with apricot jam made back in 1832 in Vienna, Austria. In 1817, the first version of this cake came out, and in 1832, a cake and a perfect version came out. Sacher cake is one of the most famous in the world and has made an entire brand in Austria from the Saher Hotel to the Saher Café.
Bark:
7 eggs
100g of sugar
150g butter
120 g of powdered sugar
1 tablespoon vanilla extract
150 g dark chocolate (75% cocoa)
150 g of flour
20 g cocoa
1 bag of baking powder
Topping:
250 g of apricot jam
50 ml of water
1 tablespoon rum extract
Glaze:
200 g dark chocolate (75% - 85% cocoa)
180 g butter
80 g of powdered sugar
juice of half a lemon
Preparation:
Butter should be at your room temperature. Beat it with powdered sugar, then add the egg yolks one by one.
Melt the chocolate rpe of it and just while you are beating the yolk and sugar, it will cool down, so add it to the mixture after the yolks. Finally add the baking powder with baking powder and cocoa.
Beat the egg whites with a pinch of salt, then add the crystal sugar (100gr) and beat until the sugar dissolves. Add this mixture to the egg yolk mixture and combine everything with a food processor.
Pour the mixture into a round tray with a diameter of 26 cm, which you lined with baking paper, and bake at 180 degrees for 30 to 40 minutes. Test whether it is baked with a toothpick.
Leave the baked crust to cool, then cut it into two sheets of equal thickness.
Mix water, rum and jam, then put on the fire to boil. Cook for a few minutes, then remove from the heat to cool. Put the first part of the crust in the tray in which you baked the crust, then pour half of this mixture over it, put the second part of the crust and pour over the rest of the mixture, everywhere, and sideways, then leave it in the fridge for 2 hours.
Remove and remove the hoop, then transfer to a tray. If you do not have a mold with removable edges, then carefully stick the side cake spatula, then take out the cake by lifting one end and then pull your hand under it.
Put the butter on a low heat to melt, not boil, then add the crushed chocolate, lemon juice and powdered sugar. Allow the mixture to dissolve slightly with stirring but not to boil.
Pour this topping over the whole cake with icing, preferably if you can put it on the grill of the stove, then under the tray and then pour lightly and carefully, so that the chocolate is even and beautiful on all sides.
Before cutting the cake, keep the knife in hot water.
16. Fantasy Cake
Fantastic cake with three small, thin crusts with walnuts and two creams, one made of egg yolks and chocolate and the other with the taste of sweet sour cream and biscuits. The cake is very firm, so it is suitable for any type of decoration. I made a smaller measure and I will write a recipe according to those measures, and you can double everything if a larger one is needed.
Ingredients for the bark:
6 egg whites
6 tablespoons sugar
2 tablespoons boiling water
6 tablespoons ground biscuits
6 tablespoons ground walnuts
Chocolate cream:
500ml of milk
6 yolks
6 tablespoons sugar
6 tablespoons flour
100g of dark chocolate
50g of white chocolate
150g of margarine
100g of powdered sugar
White cream:
250ml sweet sour cream
6 - 8 tablespoons ground biscuits (I don't know exactly how many I won)
Glaze or decoration on request:
100g of dark chocolate
2 tablespoons oil
Preparation:
Beat the egg whites into the slices, then add the sugar and continue beating until the sugar dissolves and make a strong egg whites.
Add water in a stream while stirring. finally add the biscuits and walnuts and combine with a whisk, then place at 180 degrees to bake the crust in the baking sheet in which you put the baking paper, about 15 minutes. The tray is 30 x 40 cm in size.
Peel the baked crust off the paper immediately, because when it cools down, it is sticky and it is much harder to peel off the paper.
Cut the bark in width into 3 parts, to get three stripes.
If you make a double measure, bake the crusts in a smaller pan, 4 egg whites each, and you will get three average sizes of cake crust.
Mix egg yolks, sugar and flour with 1 dl of milk and put the rest of the milk to boil.
When it boils, boil the mixture and stir until it thickens.
When it thickens, remove from the heat, then add the dark chocolate and stir until it melts, then leave it to cool completely.
Beat the margarine with the powdered sugar, then add the cooled cream while mixing.
Finally add the chopped white chocolate and mix.
Beat in the sweet sour cream and add the ground biscuits. Add 6 tablespoons first and if the filling is firm you don't need more, if not add 2 more tablespoons.
Put the first crust, then white cream, then brown, then the second crust, then brown cream, then white and top the third crust. put the order of the creams as you wish. The same with decoration. If you are putting glaze, melt the chocolate with the oil and pour over.
Leave the cake to stand for a few hours, then serve.
17. Caramel cake
The recipe is over twenty years old, I got it from a friend with whom I often made this caramel cake in my youth, because there were no modern static mixers then. Then I lost the recipe and many years passed, so the Caramel cake that I almost made reminded me of this cake, I got the recipe and now, as an experienced housewife, I have changed it so much that I consider it my own work. I'll tell you the flaws of this cake right away. It has to be stored in a cool place, because the creams are soft, and I didn't want any hardeners, but that's why it's convenient for freezing. This cake went so well for me, you know, it rarely happens in my age… So, let me start.
It's necessary:
For the bark:
6 eggs
6 tablespoons sugar
10 tablespoons ground walnuts
2 tablespoons flour
For the first fill:
300 g ground plasma
1 margarine (butter)
250 g powdered sugar
12 yolks
100 g white milk chocolate (can also be cooked)
For other fillets:
6 egg whites
400 g of sugar
3 tablespoons honey
For the third fill:
6 egg whites
450 g of sugar
For decoration:
200 g of sugar
Preparation:
Beat 6 eggs with sugar, add walnuts and flour and mix lightly. Bake in an oven preheated to 200 ° for 20-25 minutes. in a tray measuring 22 × 35, on baking paper.
2
First file:
3
Whisk in margarine or butter with powdered sugar, add egg yolks, whisk, then add plasma biscuits. Mix well and add melted chocolate. Since I have my own egg production, I use live yolks without fear, but you can steam them with sugar.
4
Second file:
5
Whisk 6 egg whites with sugar to make it firm, then lightly add three tablespoons of hot melted honey and continue beating a little more, about 5 minutes.
6
Third file:
7
Whisk 6 egg whites with 150 g of sugar. Melt 300 g of sugar especially on the fire. When the sugar is completely dissolved, gradually add it to the beaten egg whites, stirring constantly. Continue whipping for about 5 min. In a bowl where the sugar has melted, pour a little water to boil and sprinkle the baked cake crust with this sherbet.
8
Filling: crust, filling with plasma biscuits, white cream, caramel cream. Caramel cream is heavier than white, but this order of filling gives charm to this cake.
9
To decorate the cake, melt 200 g of sugar, then make sarees on aluminum foil with it and then put them on the cake. I'm not exactly an artistic type, but everything turned out lovely, just the way I wanted!
10
Pleasant!
18. Kinder bueno torta
Components:
6 egg whites
10 tablespoons sugar
1 tablespoon vinegar
100g hazelnuts (may or may not)
100g of chocolate
Cream:
1l of milk
6 yolks
2 tablespoons flour
10 tablespoons sugar
2 vanilla puddings
100g of chocolate
1 margarine and 200gr powdered sugar (or 200ml whipped sweet cream)
Preparation:
Beat the egg whites and sugar and add the vinegar at the end.
Put baking paper in a baking tray or mold and sprinkle chopped hazelnuts on it, I don't put it on and it's great because my kids don't like it. Put the slices over the hazelnuts and arrange them nicely.
Preheat the oven to 150 degrees and dry for an hour, at least. I dried for an hour and a half.
Mix the pudding, egg yolks, sugar and flour with a little milk and bring the rest to a boil.
When it boils, boil and stir until it thickens.
when it thickens, remove from the heat and divide it into two parts, break the chocolate into one part and leave it to cool completely (I only had 50g of chocolate, so I added a little ground biscuit, maybe so, it's great)
Beat margarine with powdered sugar or sweet sour cream and put half in one and half in the other cream.
Return the crust to the baking tray in which it was baked, but upside down now, so that the hazelnuts are on top. melt the chocolate and spread over the hazelnuts.
Leave to cool and apply chocolate cream and vanilla cream over it.
Peel the whipped cream on top and apply. In the recipe I have between vanilla and chocolate cream there is a row of biscuits but I don’t put, creams can stand because they are firm.
Refrigerate the Kinder bueno cake for a few hours, then serve.
19. A quick biscuit cake
Components:
6 yolks
200 g of cooking chocolate
6dl of milk
3 gelatin
100ml of water
6 tablespoons sugar
450 g of biscuits
2dl orange juice
100 g of margarine
Preparation:
Make a mixture of biscuits (300 g), margarine and juice and press half of the mixture into the mold in which we put the foil or bag.
Put the egg yolks with the steamed chocolate and slowly melt. When melted and thickened remove from heat.
While we were making the steam mixture, we put gelatin in water for 10 minutes.
When we have removed the mixture of egg yolks and chocolate from the stove, we put milk and sugar and stir to melt it. put that gelatin in it and stir to melt it as well. No way to boil.
When the gelatin has melted, shake everything into that mixture of egg yolks and chocolate and mix. add the remaining 150 g of ground biscuits and continue to mix everything a little more. The mixture is very rare, don't worry about it. Shake this mixture over the biscuits that we pressed and leave in the freezer for an hour to set.
When the mixture has hardened, take the remaining biscuit mixture and form a crust the size of a mold on a tray. Take the mold out of the freezer and place it on the crust to measure the size. We are correcting.
The biscuit will stick to the tray so you can turn it upside down on the mold and then turn it all together.
Thus, the cake in the mold will "lie" on the biscuit crust. With a little hand, press lightly and make the decoration.
20. Fruit cake with red fruit
One light and quick fruit cake. It will refresh you for any occasion to make it.
Fruit cake
Components:
Bark:
300 g of biscuits
100 g of powdered sugar
2dl orange juice
125g margarine
Cream:
7dl of milk
4 tablespoons sugar
2 puddings of strawberry, raspberry, can even vanilla
1 cup cherries or raspberries
1 bag of whipped cream
They want:
7dl of cherry juice, raspberries, strawberries, grapes
2 raspberry puddings
6 tablespoons sugar
Preparation:
Whisk the margarine with powdered sugar, then add the biscuits and juice and whisk the mixture to make it thick.
From 7dl of milk, take a little milk to stir the pudding and sugar. Blend the cherries.
Put the rest of the milk on the stove, then when it boils, boil the whipped pudding and stir until it thickens, then remove from the heat and add the cherries and cool.
Whip a bag of whipped cream and add to the cooled pudding.
Take a little of 7dl of juice, then stir in the pudding and sugar and bring the rest of the juice to a boil. When it boils, boil the pudding and stir until it thickens.
Press the biscuit mixture into the mold, put cherry cream on it and pour hot jelly on top. Leave to cool and remove the edges.
If you do not have a mold, you can do the same in an ordinary sherpa. Put the bag in the sherpa, then pour out the jelly first and leave it to cool. When it hardens, put the cream over it and put it in the freezer for an hour.
Make a crust mixture and shape it into a circle on a tray. Take out the sherpa and use it to measure whether you have shaped the bottom crust of the biscuits well. Correct if necessary. Tilt the tray slightly obliquely and turn the sherpa on the crust holding the bag so that it does not fall out all at once. Take off the sherpa and the bag and decorate the cake.
The fruit cake is served cold.
Horses - animals that take your breath away
Horses are animals whose attitude and speed take our breath away. We admire their beauty and respect the loyalty and nobility of this animal. The horse has been a human companion for more than 6,000 years and has been used mainly for work, traction, and riding. He deserved a special place in the history of warfare.
The average lifespan of domestic horses ranges from 25 to 40 years. They are herbivores and feed mostly on grass, mostly at dusk and at night. Although they can last a long time without water, they need clean water. One horse can drink over 30 liters of water a day. They sleep 2 to 3 hours a day, mostly in a standing position. The maximum they spend lying down is up to 40 minutes a day. The mood and emotions of horses are most often shown by the movements and posture of the ears. The horse's ears also move in the direction of their gaze. Their eyes are large and expressive. No compound mammal has eyes of that size.
One of the common divisions of horses involves the division into warm-blooded and cold-blooded breeds. Warmblood breeds are more temperamental, usually of oriental origin, and are used for racing, while cold-blooded breeds are calmer, but stronger and larger, and are mostly used for work.
Today, different types of horses are bred for races and competitions. Some of the horse breeds have special characteristics, and some of these animals are specific in their appearance and coat color, regardless of the species to which they belong.
This beautiful breed of horse is over 3,000 years old and is one of the oldest breeds of horses. According to a large number of people, it is also the most beautiful type of horse. The Akhal-Teke originate from Turkmenistan and have been declared a national treasure of this country. From the very beginning, they were considered precious animals that always received the care they deserved. They have been carefully bred since ancient times and their pedigree has been transmitted orally since ancient times. They are strong and durable and adapt well to bad climatic conditions. The average height of the breed is 145 to 160 cm. They were used for riding, and today they are proud participants in many competitions and races. It is estimated that there are only 6,600 specimens of this breed in the world today.
The specificity for which achaltecs are known is precisely their shiny, almost unrealistically beautiful hair, which has the ability to absorb and reflect sunlight, which is why they are also known as "golden horses". According to the legend, akhal-teke is a horse that turns towards the sun and is happiest when the sun shines on it.
This beautiful breed of horse is over 3,000 years old and is one of the oldest breeds of horses. According to a large number of people, it is also the most beautiful type of horse. The Akhal-Teke originates from Turkmenistan, and has been declared a national treasure of this country. From the very beginning, they were considered precious animals that always received the care they deserved. They have been carefully bred since ancient times and their pedigree has been transmitted orally since ancient times. They are strong and durable and adapt well to bad climatic conditions. The average height of the breed is 145 to 160 cm. They were used for riding, and today they are proud participants in many competitions and races. It is estimated that there are only 6,600 specimens of this breed in the world today.
The specificity for which achaltecs are known is precisely their shiny, almost unrealistically beautiful hair, which has the ability to absorb and reflect sunlight, which is why they are also known as "golden horses". According to the legend, akhal-teke is a horse that turns towards the sun and is
Friesian horses originated in the Netherlands. It is believed that this breed is about 2000 years old and was originally used for work. By crossing with warm-blooded breeds and Andalusian horses, a lighter and more elegant horse was obtained, which was used for riding carriages, and then for participating in trotting races. At the beginning of the 20th century, this race was threatened with extinction. Only three Friesian stallions were registered in that period. With great effort, this race was preserved.
The modern name of this breed of horse is the Spanish thoroughbred horse, although the name that indicates the origin of this breed is still used in everyday speech. It was recognized as a special breed in the 15th century, and it was created by crossing Berber horses with the domestic breeds of that time. Once highly esteemed as a warhorse, in the 16th century it was known as the horse of the Spanish kings. They are very large, with an average height of about 156 cm and not very suitable for participating in races. Their intelligence, sensitivity, and obedience make them good horses for training, which is why they were sometimes often used in circus performances.
The Mustang is a typical American wild horse. What is characteristic of this race is that it was inhabited on the American continent with the arrival of Spanish conquerors. The existing indigenous population - the Indians found by Columbus did not know about horses before their arrival!
In 1971, the US Congress recognized the Mustang as a historical symbol of the West.
Apaluza is tufted horses bred as a special breed in America. They are named after the area around the North American river Palouse. The most characteristic is the leopard pattern, although you can also find horses of this breed with different shapes of patterns. It is believed that the race was originally created by American Indians. This is a very hardy and strong breed of horse and one of the most popular horses in the Wild West.
Haflinger is a breed of horse that originated in Tyrol, Austria. It was developed in the 18th and 19th centuries and belongs to the cold-blooded breeds. They are usually 135 to 145 cm high, which makes them universal riding horses since they can also be ridden by children. They are durable and can withstand stress and low temperatures. As they originated in the mountainous alpine regions where the air is scarce, their heart and lungs are extremely well developed. They are very sensitive and affectionate if you treat them well, but they are also known as great malice in case someone treats them badly.
One of the oldest breeds of horses that originated in the Arabian Peninsula more than 4000 years ago. Wars and trade have contributed to the spread of this race throughout the world. Today, this is one of the most widespread races in the world. They are very successful as competition horses, which can be attributed to their strong constitution and bone density. It is characterized by an elegant "wedge" head, wide forehead, and a small snout with thin lips.
Lipizzaners are a world-famous breed of horse that originated in Slovenia, in Lipice in 1580. The race was established by the Austrian Archduke Charles. They are known for their characteristic white color, which they get during their lifetime. Although foals are born grayish or even black, it is rare that a horse of this breed does not get a snow-white color until the age of six or eight at the latest.
In addition to the fact that there are different breeds of horses, the colors of their fur are also very characteristic. Sometimes their beauty is not reflected in belonging to a special race, but precisely in the characteristic appearance and unrepeatable beauty of nature.
Fasting capri cake
Instead of crust biscuits, chocolate topping, strawberry jelly (but it can also be made from raspberries, blackberries, blueberries, fruit mix) and another cream of juice and vanilla pudding. This lean Capri cake has an absolutely fantastic taste, a great combination of ingredients, so it can be made even when it is not fasting, in the summer period, so that we don't spend much time around the stove.
Required:
4 x 16 pieces of petit biscuits, that is some 800 gr, one row is 16 pieces, then 4 such rows
300 g of cooking chocolate
6 tablespoons oil
File I:
1l of orange juice
3 vanilla-flavored puddings
3 tablespoons sugar
200 g of margarine
100 g of powdered sugar
Phil II:
300 gr raspberries (strawberry, I put raspberries because we prefer)
400 ml of water
2 raspberry or strawberry flavored puddings
8 tablespoons sugar
50 g of margarine
Preparation:
Stir the pudding and sugar with 200 ml of juice, and bring the rest to a boil.
Boil the pudding when it boils, then stir until it thickens. Remove from the heat, cover with foil and leave to cool.
Add 5 tablespoons of sugar and 200 ml of water to the raspberries.
Bring to the boil, mash with a potato masher and simmer for another minute on high heat, stirring occasionally.
During that time, stir the pudding with the rest of the sugar and 200 ml of water and cook it in raspberry or strawberry puree.
When it thickens, add 50 g of margarine, stir until it melts, then remove from the heat.
While we wait for the fillings to cool, divide the biscuit and melt the chocolate with the oil, mix it, it should be thinner, it should be easily spread on the biscuit and it should be for all 4 rows. If it thickens a little, heat it up again.
Arrange the first row of 16 pieces of biscuits in a shape that suits you, then coat with chocolate and leave to set.
Whip 200 g of margarine with powdered sugar until foamy, then add the cooled pudding and whisk everything.
They want to whip up the mixer with a mixer and release.
Apply vanilla filling and raspberry filling on the biscuit and place it over the biscuit again, then coat it with chocolate.
Repeat the process until you have used up the last row of biscuits, also coat it with chocolate. If you don't have anything left, it's not scary, the top row will be without chocolate and that doesn't matter.
Decorate as desired. Lean whipped cream has to be bought in healthy food.
Be sure to leave it overnight to release the biscuits.
Pleasant.
Pizza muffins
Ideal dinner, breakfast, even appetizer. Whether served hot or cold these pizza muffins are outstanding.
Components:
300 g of ham
300g of cheese
200 g of mushrooms
1 red bell pepper (optional)
5 eggs
4 tablespoons flour
1 teaspoon baking powder
1 teaspoon oregano
salt, pepper (to taste)
Preparation:
Dice the ham, mushrooms and peppers.
Grate the cheese.
Beat eggs with salt and pepper to taste, then add oregano.
Add flour and baking powder to the egg mixture and combine everything.
Finally, add the chopped mushrooms and ham, then the cheese and combine everything.
Preheat oven to 200 degrees.
Peel and flour the muffin tins or place the muffin tins and pour the mixture into 2/3 of the tins or tins.
Bake until golden brown (about 20 minutes).
Serve hot or cold with yogurt, ketchup, sour cream or anything you like.
Top 12 fruit cakes
1. Plasma cake with raspberries
A great refreshing cake, ideal for birthdays or similar celebrations. Thin crusts and creams with plasma biscuits, combined with raspberries. Both fresh and frozen can be used, the quantity is approximately written, it can be more or less as desired.
plasma cake
For three crusts:
12 egg whites
12 tablespoons sugar
150 g of ground walnuts
3 tablespoons soft flour
File I:
12 yolks
12 tablespoons sugar
800 ml of milk
2 vanilla puddings
250 g of margarine
100 g of powdered sugar
150 g of ground plasma biscuits
Phil II:
200 ml sweet sour cream
200 g sour cream
150 g of ground plasma biscuits
a little milk to make the mass lubricating (explained in the recipe)
600 g raspberries (can be frozen or fresh)
Preparation:
Turn the oven to 200 degrees.
Beat 4 egg whites until frothy, then add 4 tablespoons of sugar while whisking until you get a strong and shiny foam.
Then add 50 g of ground walnuts and 1 tablespoon of flour and combine everything with a food processor.
Pour into a lined tray measuring 32 x 22cm, or approx.
Bake the crust for 15 minutes each.
Whisk the egg yolks, pudding, crystal sugar, and a little cold milk so that there are no lumps.
Bring the rest of the milk to a boil, then when it boils, boil the whipped mass and stir until it thickens.
Remove from the heat, cover with a bag or foil and leave to cool.
Whisk the margarine with the powdered sugar until foamy. margarine must be at room temperature, softened to whisk nicely and easily.
Beat the cooled pudding with a mixer, then add the whipped margarine and whisk everything.
Then add the biscuits and whisk everything again.
For the second filling, whip the sweet-sour cream and add the sour cream, whisk again and add the biscuits.
The mass is quite thick, so add a little milk (100 ml) and whisk.
If it is still thick add a little more. To be a fine lubricant because it is applied to raspberries, it must not be thick, you will not be able to stretch.
Apply the first filling on the rind, the row of raspberries, the second filling, the second rind, the first filling, the raspberries, the second filling, the third rind. Coat the whole cake with the rest of the filling, then decorate as desired.
Leave the cake in the fridge overnight and serve the next day.
Pleasant.
2. Unbaked fruit cake
I made this unbaked fruit cake this time with cherries. The cake can also be made with strawberries, raspberries, fruit mixes, peaches, and apricots, and the procedure is exactly the same. The best taste (this is now a subjective opinion) is when you combine sour fruit, and in the case of sweet fruits such as apricots, the juice of half a lemon is added to the white part, so that lack is compensated by lemon. A real refreshing, without baking summer cake.
unbaked fruit cake
Bark:
200 g of ground biscuits
200 g of melted butter
100 g of powdered sugar
if you need orange juice, depending on whether you prefer a harder crust or a softer one - I made it without juice and when it is taken out of the fridge, it is very difficult to cut, but the taste is fantastic.
White part:
400 g cream cheese - any - ABC, Philadelphia, Ella, just not salty
400 ml of sweet-sour cream
150 g of powdered sugar
Fruit part:
400 g of the fruit of your choice
200 g of sugar
200 ml of water
3 tablespoons density - starch, starch
Preparation:
First, we do the fruit part.
unbaked fruit cake
Mix the fruit (which can be blended, or chopped depending on which you prefer) sugar and pour over with 100 ml of water.
Dilute the density in the remaining 100 ml of water. Cherries release a lot of juice, so 200 ml of water is enough, add 300 ml to other fruits.
Leave to boil for a while, about 3-4 minutes, then cook until thick and stir until thickened.
unbaked fruit cake
Remove from the heat, then put a bag or foil in the sherpa, which is smaller in diameter than your mold, and shake out the fruit jelly. Cover with the ends of the bag, cool, and put in the freezer to freeze.
unbaked fruit cake
Add powdered sugar and melted butter to the minced meat and stir. If you like a softer crust, add a little juice.
Place a 24 cm diameter mold on a tray, shake out the crust and flatten with a spoon.
Add powdered sugar to the cream cheese and whisk.
Whip the sweet-sour cream separately, then add the cream cheese and mix with wire, do not stir with a mixer.
Apply half of this mass on the crust, put frozen jelly over it and then put the rest of the white cream over the jelly.
Flatten and refrigerate for a few hours or overnight.
Decorate as desired, although decoration is not necessary.
Pleasant.
3. Quick strawberry shortcake
A cake where nothing is baked or waited to cool, so it stirs… The fillings are creamy regardless of the pudding. You can use any type of biscuit in a piece, biscuits, or make a crust from ground biscuits, sugar and butter, you can also bake the crust if you like. Va. Variations are different, as well as the types of fruit that can be used.
cake with strawberries
Components:
32 pieces of petit biscuits (choose a deeper pan that holds 16 pieces, or approximately that number and covers the bottom)
100 ml of milk
Read part:
200 g of strawberries
water (explained in the recipe)
6 tablespoons sugar
2 strawberry flavored puddings
Yellow part:
700 ml of milk
2 vanilla-flavored puddings
8 tablespoons sugar
150 g of margarine
200 ml sweet sour cream
1 bag of gelatin in granules (10 gr)
300 g of strawberries
Preparation:
Arrange a row of petit biscuits in a deeper tray (about 16 pieces) and pour over with 100 ml of milk. You can put foil and biscuits in the tray, then take the cake out or serve it from the tray.
Blend, grind or mash 200 g of strawberries and add water to be 500 ml. Put on fire.
Separately whisk the strawberry pudding, 200 ml of water, and sugar.
When the water with the strawberries boils on the fire, add the whipped pudding and stir until it thickens.
Immediately pour this hot fruit pudding over the biscuits in the tin.
Arrange the second row of biscuits on the pudding immediately. It is not necessary to dip the biscuit in milk, it will release from the heat of the pudding.
Peel the remaining 300 g of strawberries (or more if desired) and cut the larger strawberries in half. Soak the gelatin with a few tablespoons of water (2 - 3) and leave it to swell (just while cooking the pudding).
Put 500 ml of milk on the fire and stir the other 200 ml with pudding and sugar. Boil the pudding in boiling milk and mix until it thickens.
Remove from the heat, add chopped margarine and mix until everything is nicely combined. In the beginning, the margarine will separate from the cream, but as you mix, it will combine nicely.
Dissolve the swollen gelatin to make it transparent. Heat for a few seconds in the microwave or put on the fire and stir with a spoon until the solid gelatin turns into a liquid state and becomes transparent.
Then quickly pour the gelatin into the pudding, mix and then pour the unbeaten sweet sour cream and continue mixing until everything is combined.
Shake a third of that filling over the second layer of biscuits in the baking tray, place the strawberries over and pour over the rest of the filling.
Leave to cool, then put in the fridge to cool further.
Decorate with whipped cream and enjoy.
Pleasant.
4. Creamy unbaked cake with strawberries
Refreshing, light, it just melts in your mouth, and the combination of vanilla and any fruit is unbeatable. We also mixed biscuits a little in all that, although you can also make a piece of biscuit, plasma, or make a crust from the ground biscuit. If you want a straight middle line, you have to wait for the strawberry layer to tighten very much, and only then apply a little vanilla cream. I honestly hated to wait, so I sprinkled vanilla and strawberry with a stick and everything seems a bit cluttered, but the taste is fantastic.
Strawberry cake
Components:
2 packs of biscuits
1l of milk
3 vanilla-flavored puddings
250 ml of sweet-sour cream
200 g cream cheese
6 tablespoons sugar
Part with strawberries:
400 g of strawberries
water (explained in the recipe)
5 tablespoons sugar
strawberry flavored pudding
10 g gelatin (1 sachet)
Preparation:
First cook the vanilla pudding to cool.
From a liter of milk, take 150 - 200 ml and mix with pudding and sugar and whisk.
Bring the rest of the milk to a boil.
When it boils, boil the pudding and stir until it thickens. Remove from the heat, cover with foil and leave to cool.
When the pudding has cooled, whip the sweet-sour cream.
Beat the pudding a little with a mixer, then add sweet sour cream and whisk.
Then add the cream cheese and whisk again.
The vanilla filling is done.
Chop the strawberries and add 500 ml of water. Add sugar and bring to the boil. Cook for 2-3 minutes. During that time, stir the pudding with 200 ml of water, and soak the gelatin in 5 tablespoons of water.
Strain the strawberries a little with a puree, then cook the pudding and mix. It will not thicken too much.
Remove from the heat and allow it to cool slightly about 5-10 minutes.
Add swollen gelatin to the pudding and stir vigorously.
Arrange the biscuits dipped in milk on the bottom of the mold or place a hoop of the mold on a tray and then arrange the biscuits.
Shake out half of the vanilla filling, flatten, and then over half of the strawberry filling. Take a skewer stick or something similarly thin and sprinkle with strawberries and vanilla.
Leave in the fridge for 15 minutes.
Then put the rest of the vanilla filling over a little with a spoon to make it easier to stretch, slowly flatten and then pour over the rest of the strawberry filling.
Leave overnight or at least a few hours in the refrigerator to stand.
Cut and serve.
5. Cake in 15 minutes
Fast, juicy, too simple. Ideal for surprise guests and the taste is light and refreshing. It is possible to make it with any other fruit, which you have or like. Done in 15 minutes!
cake for 15 minutes
Components:
500 ml sweet sour cream
200 g of powdered sugar
500 g sour cream
300 g of raspberries or some other fruit (the amount can be optional as well as the type of fruit, but do not less than 300 g, sour fruit is best)
500 g of ground plasma biscuits
Preparation:
Whip the sweet-sour cream, as a whipping cream for decoration, which means firm but not too much to turn into whipped butter.
Add sour cream and powdered sugar and whisk again.
Then add the biscuits and frozen raspberries and mix everything with a food processor.
If your mass is softer, it should tighten when it stands still, and if the mass is already thick, add half a glass of milk. and mix.
Cover the mold with foil, then shake out the whole cake mixture and flatten.
Leave for a few hours in the fridge and then turn on a tray or remove the hoop from the mold.
Decorate as desired.
6. Fasting Capri cake
Instead of crust biscuits, chocolate topping, strawberry jelly (but it can also be made from raspberries, blackberries, blueberries, fruit mix) and another cream of juice and vanilla pudding. This lean Capri cake has an absolutely fantastic taste, a great combination of ingredients, so it can be made even when it is not fasting, in the summer period not to linger too long around the stove.
Required:
4 x 16 pieces of petit biscuits, that is some 800 gr, one row is 16 pieces, then 4 such rows
300 g of cooking chocolate
6 tablespoons oil
File I:
1l of orange juice
3 vanilla-flavored puddings
3 tablespoons sugar
200 g of margarine
100 g of powdered sugar
Phil II:
300 gr raspberries (strawberry, I put raspberries because we prefer)
400 ml of water
2 raspberry or strawberry flavored puddings
8 tablespoons sugar
50 g of margarine
Preparation:
Stir the pudding and sugar with 200 ml of juice, and bring the rest to a boil.
Boil the pudding when it boils, then stir until it thickens. Remove from the heat, cover with foil and leave to cool.
Add 5 tablespoons of sugar and 200 ml of water to the raspberries.
Bring to the boil, mash with a potato masher and simmer for another minute on high heat, stirring occasionally.
During that time, stir the pudding with the rest of the sugar and 200 ml of water and cook it in raspberry or strawberry puree.
When it thickens, add 50 g of margarine, stir until it melts, then remove from the heat.
While we wait for the fillings to cool, divide the biscuit and melt the chocolate with the oil, mix it, it should be thinner, it should be easily spread on the biscuit and it should be for all 4 rows. If it thickens a little, heat it up again.
Arrange the first row of 16 pieces of biscuits in a shape that suits you, then coat with chocolate and leave to set.
Whip 200 g of margarine with powdered sugar until foamy, then add the cooled pudding and whisk everything.
They want to whip up the mixer with a mixer and release.
Apply vanilla filling and raspberry filling on the biscuit and place it over the biscuit again, then coat it with chocolate.
Repeat the process until you have used up the last row of biscuits, also coat it with chocolate. If you don't have anything left, it's not scary, the top row will be without chocolate and that doesn't matter.
Decorate as desired. Lean whipped cream has to be bought in healthy food.
Be sure to leave it overnight to release the biscuits.
Pleasant.
7. Unbaked cake with Turkish biscuit and orange
A refreshing taste of orange filling combined with a Turkish biscuit that contains cocoa filling, and we have additionally enriched everything with a layer of chocolate over the biscuits. It's an orange season, so why not.
unbaked cake with Turkish biscuit and orange
Components:
300 g Turkish biscuits (1 pack)
4 ripe oranges, even a little softer because they have more juice, or 5 if they have less
400 ml of milk
200 g crystal sugar + 4 tbsp
2 vanilla-flavored puddings
200 g of margarine
100 g of powdered sugar
150 g of chocolate
3 tablespoons oil
3 tablespoons milk
250 ml of sweet-sour cream
Preparation:
Squeeze the oranges and add 200 g of crystal sugar.
Put on the fire to boil.
As soon as it boils, add 200 ml of milk, then wait for it to boil again.
While we wait, and will soon, prepare the pudding. Add pudding and those 4 tablespoons of sugar to the remaining milk and combine.
When the juice and milk boil, boil the pudding and stir until it thickens.
Remove from the heat, cover with foil directly on the pudding and leave to cool.
When cool, remove the foil.
Whisk the margarine with the powdered sugar, then add the cooled pudding and whisk everything together.
Whip the sweet-sour cream, as for whipped cream, not too hard, then add 2-3 tablespoons to the filling and whisk again.
Divide the Turkish biscuit into 4 equal parts.
Put a little filling on the tray on which you will stack the biscuits, just poke with a spoon in several places, so that the Turkish biscuit sticks to that filling because the biscuit does not dip into the milk, so the first row wants to "walk" on the tray and it is difficult to coat the filling.
That amount of filling should be transparent.
Lay the first row.
Melt the chocolate with the oil, add the milk, and mix quickly.
Coat a layer of biscuits with a third of the chocolate and put it in the fridge for 10 minutes, to harden.
Then coat with a layer of filling, then a thin amount of sweet-sour cream.
Put the second row of biscuits, chocolate, filling, sweet-sour cream, and the third row of biscuits, chocolate (it has already tightened a bit, so heat it up a bit), wait for it to set on the biscuit, filling, sweet-sour cream and top the fourth row of biscuits.
Decorate as desired and leave the cake for a few hours for the biscuit to release and for the flavors to combine.
For additional orange aroma, grate a little peel on the decoration.
Pleasant.
8. Black Forest cake
Black Forest cake is a combination of chocolate and cherries, with a thin layer of sweet-sour cream and a soft biscuit cocoa crust. When preparing this cake, the fillings are usually separated, so the one filling is filled, the one with chocolate between the two crusts, and the part with sweet sour cream is the other part, but I wanted each bite to be equally balanced, so I joined these parts, I spread chocolate and sweet-sour cream, and I also made a little jelly from cherry juice and added it over the chocolate filling, just enough to get the ideal combination of a sweet and sour taste.
Ingredients for the bark:
8 eggs
10 tablespoons sugar
4 tablespoons oil
8 tablespoons flour
2 full tablespoons dark cocoa
1 baking powder
Syrup:
200 ml of water
3 tablespoons sugar
Chocolate filling:
500 ml sweet sour cream
300 g of chocolate
cherries from one jar of compote
They want:
cherry juice from the compote
200 ml of water
5 tablespoons sugar
1 tablespoon density
More:
200 ml of sweet-sour cream or more for decoration
Preparation:
First, you make the chocolate filling.
Heat the sweet-sour cream to the boiling point but do not boil.
Remove and add the broken chocolate. Stir until completely dissolved, no lumps and all together.
Cool and put in the fridge.
Turn the oven to 200 degrees.
Beat the egg whites with the sugar to get a strong foam.
Then add the egg yolk and the oil in a stream.
Finally add sifted flour, cocoa, and baking powder.
Combine and shake in a round pan 24 - 26 cm in diameter and bake.
When you put it to bake, reduce the temperature to 180 and bake for about 30 minutes.
If you are unsure, test with a toothpick, if it comes out dry, it's over.
Don't ever overcook it.
Cut the cooled biscuits horizontally 3 times to get 4 thin crusts or divide the ingredients into 2 parts and bake 2 crusts and then cut them
into two parts. Then the crusts are baked for a shorter time.
While the crusts are baking, make a syrup. Bring water with sugar to a boil and simmer for 2-3 minutes. Cool.
For jelly, cherry juice adds sugar and thickener, stir the dog, and put it on the fire.
When it boils, cook for another minute and also allow it to cool.
Remove the chocolate filling from the fridge, mix, then add the drained cherries and stir.
When they want to cool and lukewarm, you can fill the cake.
It is best to stack the crusts in the mold in which they were baked or place the hoop on a tray.
Crust, syrup, chocolate filling, a little jelly, a little at a time and then slowly stretch, arrange so that you have three times.
Over goes a thin layer of sweet-sour cream, also spread it to have three times, as well as chocolate filling.
Fill the syrup, chocolate filling, jelly, and sweet-sour cream three times and cover everything with the fourth crust.
Leave it in the fridge to stand for a few hours or overnight, but then cover it with a bag, so that it does not absorb odors, and finally decorate as desired.
Pleasant.
9. Peach cake
Refreshing simple peach cake. I used nectarines (those without hair) when they were already a little soft, they were really juicy, but you can prepare any seasonal fruit, even bananas. Cake with peaches-2
Mold crusts 23 cm or smaller square tray:
7 eggs
7 tablespoons sugar
7 tablespoons flour
3 tablespoons oil
2 tablespoons cocoa
1 baking powder
a little milk to pour over the crust
(or simply if you are too hot buy cocoa peel)
File:
1 liter of milk
3 vanilla puddings (or 6 tablespoons density, vanilla extract)
4 tablespoons crystal sugar
250 g of margarine or butter
200 g of powdered sugar
500 ml sweet sour cream
5 - 6 peaches
Preparation:
Turn on the oven to preheat to 200 degrees.
Beat the egg whites with the addition of sugar into a strong foam.
Gradually add the egg yolk and then the oil in a stream and whisk everything.
Finally add the cocoa, flour, and baking powder and combine everything with the whisk.
Shake everything in a lined baking tray and bake in a preheated oven.
Then reduce the oven to 180 degrees.
Bake for about 30 minutes, remove from the oven and leave to cool.
While the crusts are baking, mix the pudding, crystal sugar, and a little cold milk or thickener, sugar, vanilla extract, and a little cold milk, and bring the rest to a boil and when it boils, boil the whipped mixture and mix until it thickens.
Remove from heat to cool completely.
Whip the frothy margarine or butter with powdered sugar.
Add the cooled pudding to the margarine and whisk everything well.
Whip the sweet-sour cream, then add a third of the vanilla filling and mix.
Cut the cooled biscuit horizontally into three equal parts, to get three thin crusts.
Put the first one on a tray, sprinkle with milk, apply the filling, chopped and peeled peaches, and then a layer of sweet-sour cream, repeat the same with the second crust, and finally with the filling you have spread the third crust and the whole cake around and apply the sweet cream over the filling.
You can decorate with thinly chopped peaches.
Leave the cake to cool well, then cut and serve.
Pleasant.
10. A quick cake with peaches
The cake is really fast, it is ready in about 20-30 minutes, and its taste is a combination of biscuits, fruit, and fruit yogurt. Well, chilled is a real treat for the summer. Instead of peaches, you can use any fruit, and use fruit juice on top of the fruit. The cake can be made without jelly.
Ingredients for the bottom layer:
300 g of integral ground biscuits, can also be ordinary
100 g of margarine
50 ml of milk
File:
400 g sour cream
400 g (large glass) of apricot or peach fruit yogurt
250 ml of sweet-sour cream
30 g of gelatin in granules
100 g of powdered sugar
3 tablespoons water
500 g peaches (nectarines)
They want:
250 ml of orange juice, peach, apricot, Cedevita
1 bag of cake topping
2 equal tablespoons of sugar
Preparation:
Add half-melted margarine and milk to the biscuits and mix everything by hand.
Coat the mold with foil, around.
Shake the biscuit and press it with your hands on the bottom of the side.
Soak the gelatin in water.
Whisk in the sweet-sour cream, then add the sugar and sour cream and whisk everything.
Finally, add fruit yogurt and mix.
Put gelatin in the microwave or on the fire to dissolve, 15 seconds in the microwave or a minute on the fire, to become transparent.
Add 2 tablespoons of the filling to the gelatin and mix, then shake it all together while stirring back into the filling.
Now chop the peaches and mix with a food processor.
By mixing the first 2 tablespoons, we get a fine cream and there is no fear that the gelatin will separate and be a lump.
Now shake the whole mixture over the biscuits and flatten.
Leave in the fridge.
Mix the topping while it is still powdered and sugar, then add the juice and mix.
Put on the fire and stir until boiling, but do not boil, then remove from the heat to cool.
Stir until warm and pour so warm over the cake, quickly from the middle to the ends.
Do this quickly because the topping is quick and cuts.
Return to the refrigerator for 3-4 hours, then decorate with whipped cream and serve.
Keep refrigerated.
Pleasant.
11. Cake with strawberries and vanilla cream
Light cake with strawberries composed of two juicy cookies, vanilla filling, strawberries, and whipped cream. The cake is easy to consume, I made it smaller and ate it immediately, it was asked for a piece more because it is creamy and refreshing, so it is not "heavy".
500 g strawberries (I had 300 so I added one bigger banana, and you can combine several types of fruit or make with any because vanilla peel and cream are suitable for all combinations)
Preparation:
Turn the oven to 200 degrees.
Beat the egg whites with the sugar to get a strong slice.
Add the egg yolks one by one and then the oil.
When combined, add flour and baking powder and mix everything with a food processor.
Shake in a lined tray between 20 and 23 cm in diameter.
Bake between 20 and 25 minutes depending on the oven.
Remove and allow to cool.
While the crust is baking, mix the pudding, sugar, and 200 ml of cold milk, and bring the rest to a boil.
When it boils, boil the mixture and stir until it thickens.
When thickened, remove from the heat to cool.
Beat the margarine (room temperature) with the powdered sugar and add the cooled pudding.
Whisk.
Whip the whipped cream with acidic water.
You can add a little whipped cream to the filling if the filling is too thick, just be careful not to dilute it.
Cut the cooled biscuit into two equal parts, to get two thinner crusts.
Sprinkle the first biscuit with milk, apply a third of the cream, chop the strawberries and coat with whipped cream, put the second biscuit over, repeat the filling with a third of the filling and strawberries.
Add half of the whipped cream to the remaining part of the filling and whisk, then spread it over the strawberries, and put the rest of the whipped cream around.
Cool well and serve.
Pleasant.
12. Bloody berry cake
Kore:
300 g of sugar
300 g of flour
100 g of cocoa
1 baking powder (10 gr)
2 teaspoons baking soda
pinch of salt
250 ml of milk
2 whole eggs
1 tablespoon vanilla extract
125 ml of oil
250 ml of boiling water
They want:
600 g of any red fruit (mix, cherries, raspberries, currants, it should be sour)
150 g of sugar
50 g of margarine
80 g density
100 ml of water
White part:
1 liter of milk
3 vanilla or sweet-sour cream puddings
5 tablespoons sugar
125 g of margarine
200 ml sweet sour cream
Preparation:
Mix all dry ingredients in one bowl (flour, sugar, cocoa, powder, soda, and salt)
Bring water to a boil.
Until the water boils, put eggs, milk, oil, vanilla extract in another bowl and mix.
When the water boils, add a little dry mixture to the mixture with milk, then a little water, then again a little dry mixture and then water, until everything is used up.
Line a baking sheet (23 - 26 cm) with baking paper, then shake out the whole mixture and bake for about 40 minutes in a preheated oven at 180 degrees.
Let the slightly more experienced housewives bake in this way and then cut the cooled biscuit horizontally into three parts and cut off the top, which will surely grow, and we don't need it.
Those a little more inexperienced should bake 3 times, cut off the top on each and bake shorter, 15 minutes - 20.
While waiting for the crust to bake, cook the pudding. bloody berry cake (2)
Mix pudding and sugar, pour a little cold milk and bring the rest to a boil. Boil and stir until thickened, remove from heat to cool.
Whisk the margarine until foamy.
The margarine must be at room temperature to whisk nicely.
Whip the sweet-sour cream, then add to the filling and whisk.
We make jellies by adding sugar to frozen fruit and waiting for it to melt, it is best to do this before making the peel, but if the fruit is thawed then there is no need.
Blend it or if it is small leave it like that.
Put on the fire to boil, and mix the stock with water and when it boils, boil, finally stir in the margarine and remove from the heat when it thickens.
Allow cooling, to thicken.
When the filling is lukewarm, and it can still be applied, apply it on the first crust, then over the white filling, cover with the second crust on which we apply the rest of the red filling, and again white.
If you rarely want something, when you put it on the first crust, put it in the fridge to harden, then apply the white filling.
Fold everything with the third crust, coat with the rest of the light filling, and decorate as desired.
Leave the cake to cool in the fridge and serve.
Pleasant.
five top soups
1. Tomato soup
My husband says tomato soup and I say tomato soup. We chased each other like that for a long time until I did a little research, to see who was right, hoping that it was me, but I was wrong. The way I most often make it is soup and my husband is right about it (am I the first woman to tell my wife she is right? :)) Now what's the difference? Tomato soup is prepared only from tomato juice, water, and spices with noodles for soup, Tarana, dumplings, and the like, and the soup is prepared with stewed onions, carrots, white greens ... and someone puts a little rice, of course, with pasta. So… this is soup.
Ingredients for 4 people:
700 ml of tomato juice
500 ml of water
1 tablespoon dry spice
50 ml of oil
a little salt, pepper, and sugar
pasta of your choice (noodles thinner or thicker, Tarana, fleece, dumplings ()
Preparation:
Mix tomato juice and water, add dry spice and oil.
Season with a pinch or two, add a pinch again or two peppers and one pinch of sugar.
Wait for it to boil and then cook the pasta.
Just put the noodles (thin) in the soup and put out the fire, it should not boil so that they do not boil, if you put it thicker, as well as cook the ram for 3 minutes and then remove from the heat, it takes 10 minutes for semolina dumplings and then stand for another 10 minutes.
Finally, add the primrose leaf as desired and serve warm.
Pleasant.
2. Veal soup
Soups should be prepared as often as possible because, in addition to strengthening the body, they are also great for the digestive system. In our country, soup is mandatory at least once a week as an integral part of the weekly lunch, and we try to add it "during the week". In winter, they are great for warming up, and in summer, they strengthen and nourish the body. As veal is not so cheap, I don't often prepare it like chicken, but whenever I have some bone and fat left when I buy a veal neck, I also use it for soup, and sometimes there is a hollow bone or some quarrelsome "in action". The last in a series of soups were just kind of mixed, little by little, and it was very tasty.
Components:
1 bunch of greens (a few carrots, parsnips, root, and parsley leaf)
a piece of celery and a piece of celery
1 onion
1 tablespoon dry spice
teaspoon of sugar
teaspoon of salt
veal bones, fat, leftovers, any meat with fat, absolutely anything can be used, so you can put whatever and everything you have
Preparation:
The preparation is very simple.
Wash the meat and bones and place it in a deeper pot.
Add dry spice, pour water and bring to a boil.
When it boils, reduce the heat a little and remove the foam with a spoon.
Then add the peeled carrot, parsnip, parsley root, celery, kohlrabi, and parsley leaf.
Add salt and sugar and let it boil again and reduce the heat to a slow boil.
Just to "let the bubbles".
Cook the soup like this for about 2 hours.
The soup must boil slowly so that it is not cloudy but nicely clear.
After 2 hours, strain, add spices to taste, if necessary add salt and return to the heat to boil, then cook the cuttings or dumplings, stains….
Or serve the pasta separately and serve with the strained soup, as desired.
If there are pieces of meat, remove from the bones and add to the soup or serve separately.
Usually, when the meat is a little fine, I chop it and put it back in the soup, so we have lunch together.
Pleasant.
3. Cream soup with primrose
If you want a quick soup, and you have only a few ingredients, we usually have primrose, whether it is fresh or dried, you can always make this one. It is very easy and simple to prepare and enjoy.
Components:
2 tablespoons flour
1 tablespoon butter
4 tablespoons olive oil
400 ml of milk
400 ml of water
1 onion
1 bunch of primrose leaves (2 tablespoons dried primrose)
dry spice, salt, and pepper
Preparation:
Put butter and oil in the sherpa and when it melts and heats, add finely chopped onion to fry a little.
When it becomes glassy and almost fried, add flour and mix until the flour becomes light yellow, being careful not to burn it.
Then pour the milk in a stream and mix, then water, all with stirring.
Then add the primrose, a spoonful of dry spice, and a little pepper (to taste)
Boil for 2-3 minutes, then remove from the heat, try and, if necessary, add salt and pepper to taste.
Serve warm.
Pleasant.
4. Vegetable soup with dumplings
A simple and quick soup, especially if you have frozen vegetables that you will just shake out and whisk the dumplings. Soup in a hurry to warm up when you come home from work on cold days.
Components:
400 g of mixed vegetables (vegetables can be the one for Russian salad, can be with sweet corn, minestrone vegetables, baby mix, Mediterranean, whatever you want to try or already like, you can also chop fresh vegetables if you have time). I chose the minestrone mixture because it also contains broccoli, cauliflower, corn, green beans, carrots, potatoes, parsnips and primroses, celery, peas, and chopped leeks.
1 tablespoon dry spice
1-2 tablespoons ajvar (I was a skeptic but it's great)
a pinch of pepper
2 eggs
120 g of semolina
1 teaspoon sugar
1 teaspoon salt
Preparation:
Pour 2 liters of water into the sherpa and shake the vegetable mixture.
Cook until the vegetables are cooked and soft, then add ajvar, dry Palin, half a teaspoon of salt, and stir.
If it is necessary to add water because the dumplings will absorb water while they are cooking so that you do not get too thick.
Beat eggs with semolina and add half a teaspoon of salt.
Leave to stand for 10 minutes.
Put a spoon in the boiling soup to heat it, then take out the dumplings.
Leave to cook on medium heat for 10 minutes.
Remove from heat and cover for 5 minutes.
If you estimate that there is a little soup, add hot water and wait for it to boil again, then remove.
When it stands for 5 minutes, the soup is ready to serve.
Pleasant.
5. Vegetable cream soup
The ideal soup to warm up these winter days and to cleanse the body of the fat that has accumulated during the holidays. Great mixture of vegetables and refreshing taste.
Components:
As for the ingredients, you can buy a frozen mix for minestrone soup or make your own mix from:
50 g of carrots
50 g of potatoes
50 g of onion or leek
50 g of parsnips
50 g broccoli
50 g of cauliflower
50 g of green beans
50 g of sweet corn
50 ml of oil
1 egg
2 tablespoons sour cream
1 tablespoon flour
1 tablespoon dry spice
Preparation:
Heat the oil, then add the chopped onion or leek and let it simmer for a while.
If you are using a purchased mix then heat the oil, then shake out the mixture and pour water to soak, add dry spice and let it cook gently with occasional stirring and adding a little water.
If you simmer the onion, after 10 minutes, add the chopped vegetables and pour water to soak and add the spice, then let it cook over medium heat, adding water.
When the vegetables are cooked, make sure there is enough water.
You need about a liter and a half. All together with vegetables to be about 2l.
Beat the egg with the sour cream, add the flour and a little cold water and make everything round.
Remove the soup from the heat, stir in the stirred mixture, and return to the heat to boil a little more, 5 minutes gently.
Remove from the heat and try, if necessary, add salt, sprinkle with parsley leaves, and serve.
Pleasant.
The fastest cake with jaffa biscuits
Lately, I often see bombastic titles on recipes like "this can be done by a child" or "you don't need any skills" and similar sentences. Well, this cake deserves just one of those… .one of the fastest cakes, literally done in 15 minutes. The cake goes in a 24cm mold, but I put it in by mistake at 26 so it’s a bit lower, but it doesn’t matter. Originally, I put 300 ml of milk, but the cake was harder and drier, so you can make it if you want to cut bars, like a cake, but for a cake, a measure of 400 ml of milk is better.
Components:
400 ml of milk
150 g of margarine
3 tablespoons sugar
200 g of chocolate
4 tablespoons apricot jam
300 gr jaffa biscuits
600 g of any dry biscuit in one piece
Preparation:
Mix milk and sugar, then add the broken chocolate and chopped margarine.
Put on the fire to melt slightly and then boil. Bring to a boil for a minute, then remove from the heat to cool.
While you wait for the mass on the stove to boil, break the dry biscuit and chop the jaffa biscuit. Break the biscuit into smaller pieces.
Put both types of biscuits in one large bowl, then add apricot jam and pour over the cooled liquid chocolate mass.
Stir with a food processor so that the liquid flows everywhere.
Place the mold on the pan and grind the whole mixture and press well with a food processor or spatula so that there is no air between the air and water holes.
You can do the same by putting a bag or foil in the sherpa and then shake out the whole mixture and flatten it, then just turn it over on a tray.
Keep a little in the fridge, then take off your shoes and decorate the cake as desired.
Pleasant.
Fish burgers
My children are not fans of fish burgers, but they are delighted with this combination. They also like those sticks, but I don't like them, because somehow when I don't know what it's made of, I don't like shopping and feeding children. This is how fish, spices and frying are ground, and that's it. It can be with potato salad or salad with chard, for us seniors, and for children in kajzerice and everyone's favorite. They can be lean and greasy, depending on the bread in which you roll them, there is already a recipe for fasting breading and you can find it with us, and we all already know how to fry bread in eggs, the only question is whether you will make the final rolling in flour , bread crumbs, perhaps in corn flour or ground cornflakes.
Components:
1 kg of minced fish meat - you can buy it in the fish market, just ask, because it is not kept in display cases, or if they do not have it, order
1 tablespoon dry spice
1 full teaspoon pepper
1 equal teaspoon of garlic in granules
1 full teaspoon ground red pepper
1 tablespoon dried primrose leaf
2 full spoons of fanta - spices for fish soup - this part is optional, my children are supporters of a milder taste, so sometimes I don't even put it, who likes a stronger taste, let him put more spicy ones freely
on top of a teaspoon of salt or not add, it depends on how salty you like, it is better to try without because we have already added dry spice and a boy in which there is salt
3 tablespoons pretzels (bread crumbs)
on top of a teaspoon of baking soda
flour, egg and breadcrumbs.
Preparation:
If the fish is semi-frozen, wait for it to thaw, then add the above ingredients.
Bread crumbs here serve to pick up excess water and make burgers easy to shape.
Mix well by hand, to obtain a compact mass and to color it evenly. You will see that for yourself, first the fish meat will be different from the spices, but when you mix it well, everything will be the same color, some bright red, dark orange.
I excluded the boy, so they are lighter, with very little red pepper.
Then shape into balls.
Take one clean bag or cellophane and fold it in half.
Open it, then apply one point of oil with a brush on one half, exactly in the middle of the bag, put a ball, and even just touch it with a brush. Fold the bag and squeeze the plate, underside. Just be careful not to overdo it, they should be between 5 - 10 millimeters.
Then take a wider glass or donut mold and take out the correct circle. Collect what you have left in a pile, and from more burgers and leftovers, you will eventually get one or two more burgers.
You can also shape burgers by hand.fish burgers
Arrange them on a tray sprinkled with flour and then place the tray in the freezer for an hour.
I got 3 trays like this from one pound of fish. 21 pieces.
After an hour, put the baking oil to heat up and roll it in flour, egg and crumbs or in a lean breading, however you decide, and bake on a medium to high heat until golden brown.
Drain the baked burgers on a napkin and serve warm.
Pleasant.
Cold appetizers top ten
1. Salty roll with spinach
An ideal side dish to your table, a cold appetizer or just an appetizer. It looks very nice, it is decorative due to the combination of green and white. Photo and recipe by Verica Borić.
Bark:
4 eggs
4 tablespoons sharp flour
1 baking powder (10 gr)
5 tablespoons spinach (boiled for a few minutes, drained and mashed, or the one in the cubes to defrost)
1/2 teaspoon salt
1 solid yogurt (cup)
Stuffing:
100 g cream cheese
100 g cream cheese with vegetables
150 g cheese sandwich (cheese in flakes)
250 g of ham
a little salt
Preparation:
Beat the egg whites to get snow, then add the egg yolks and beat again.
Add yogurt, stir, add salt, and finally mix in flour and baking powder.
Shake everything in a lined large oven tray in a preheated oven at 180 degrees for about 20 minutes, depending on the oven.
Roll the baked and hot biscuit together with the paper and leave to cool.
Whip the cream cheese and sour cream and spread half on the rested and peeled paper biscuit.
Arrange the ham leaves on top, then cheese on them only in the middle, and spread the rest of the stuffing over them.
Wrap everything together, press a little when twisting, so that everything sticks nicely.
Leave in the fridge for a couple of hours, then cut with a sharp knife and serve.
Pleasant.
2. Fast spicy cakes
Simple, soft, quick to make, they can be used to cut other shapes, bars, to twist rods… Ideal to make the day before for birthdays, they stay fresh.
Sastojci:
250 gr margarina
200 gr sitnog sira
100 gr kisele pavlake
1 puna kašičica soli ili po ukusu
350 gr mekog brašna
crvena ( ljuta ) paprika, može beli luk u prahu
seme lana ili susama, kao i začini koje volite
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Components:
250 g of margarine
200 g of cottage cheese
100 g sour cream
1 tablespoon salt or to taste
350 g of soft flour
red (hot) paprika, can garlic powder
flax or sesame seeds, as well as spices you like
Preparation:
Mix margarine with cheese and sour cream with the addition of salt to combine everything.
Add flour and knead the dough.
Roll out the dough to a thickness of 5 mm and take out the shapes or cut them into sticks.
Preheat the oven to 200 degrees and bake for about 15 minutes, until slightly browned.
Allow cooling.
Serve.
3. Project with spinach
Beautiful projects with the addition of spinach and cheese. They are ideal as a quick dinner or appetizer for guests. It can be baked in a tin, so it is even faster and just cut into cubes.
Components:
4 eggs
1 teaspoon salt
400 ml of yogurt
100 ml of oil
10 g baking powder
250 g of cornflour
200 g of cottage cheese (can also be feta)
200 g of spinach (bring the water to a boil, then add the spinach and let it boil for 2-3 minutes, take it out, strain it and chop it finely)
Preparation:
Turn the oven to 200 degrees.
Beat eggs with salt, then add yogurt and oil and mix everything well until combined.
Add flour and baking powder and mix.
It should be mixed well so that the cornflour is completely incorporated into the liquid ingredients.
Finally, add cheese and chopped spinach and mix everything.
During that time, the oven also warmed up.
Coat with a brush dipped in oil or muffin tin or baking tray (25 x 20 cm)
Finally, pour the mixture into a baking tray or a small ladle, pour into muffin tins up to 2/3 of the muffins and bake for about 25 minutes, depending on the oven.
Serve both hot and cold, they are equally delicious.
4. Tiropita - Greek pie with cheese
Tiropita is a Greek pie with several types of cheese. In Greek, TIRI means cheese. The traditional pie consists of puff pastry crusts which are in this pie the upper and lower crust and the inside, the part between the crusts is filled with a mixture of eggs and several types of cheese. Tiropita can be made without these thin crusts, but it must contain feta cheese and eggs.
Components:
5 whole eggs
300 g of feta cheese
200 g of any hard cheese (we used medium)
200 g of young cheese
200 g of flour
a little salt, to taste, depending on how salty the cheeses are
180 ml sour cream (1 cup)
100 ml of oil
10 g baking powder (1 sachet)
Preparation:
Beat the eggs frothily, it is not necessary to separate the egg whites from the yolks.
While doing this, the oven is heated to 200 degrees.
When we beat the eggs, add a little salt.
Mash the feta cheese and the young with a fork and coarsely grate the hard cheese.
Add all the cheeses to the eggs and stir.
Then add sour cream and oil, and stir again.
Finally, add flour and baking powder and combine everything.
Pour the mixture into a greased tray with a diameter of 25 cm or 30 x 20 cm and bake for about 40 minutes, depending on the oven.
The baked pie should be 3 -4 cm high, but if you pour it into a larger pan, it will be a bit thinner, but it will bake faster, so it is not necessary to bake for 40 minutes.
Serve the baked pie with yogurt as dinner or breakfast.
Pleasant.
5. Fast corn rolls
Components :
350 g of hard cheese spread (in the original it is 300 g of small cheese but I didn't have it)
2 whole eggs
1 tablespoon of salt is required, but whether you will add more depends on the cheese you have, try it, so you will most easily assess whether you need more, I needed
200 g of cornflour
300 g white flour (type 400 or 500)
50 ml of oil
50 ml of milk
1 baking powder
More:
150 - 200 g of hard cheese, and can also be stuffed ham
egg and sesame for coating and sprinkling
Preparation:
Beat eggs with salt, then add milk and oil and beat again. Everything can be done with a fork.
Then add both flour and baking powder and beat again.
Do everything with a food processor or fork, so when the mass has already combined, just stir by hand.
Turn the oven to 220 degrees now.
Sprinkle with flour, roll out the dough to a thickness of 5 mm with a rolling pin, cut rectangles, choose the size yourself.
Put cheese or a piece of ham on the narrow side at the beginning of each and roll the roll.
You can also cut the dough into triangles, as you wish, but the rectangles are more practical and faster.
Bend everything, then arrange in a greased pan.
You press each one a little with your hand so that it lies down nicely so that it doesn't unwind, the lower apartment is the end that is wrapped last.
Whisk the egg with a fork, brush and sprinkle with sesame seeds.
Bake for 15 - 20 minutes, depending on the size of the rolls and the strength of the oven.
Pleasant!
6. Salty corn flour muffins
Salty muffins with homemade sausage and cornflour. You can also put Kulen instead of sausage and muffins will get a wonderful taste of home cooking. You can also pour the mass into a tin if it is easier for you. Great as an appetizer (you can spray cheese on them), dinner or breakfast.
Components:
4 eggs
200 ml of yogurt
200 ml of oil
10 g baking powder
250 g of cornflour
2 - 3 pickles - instead of cucumbers you can use sour peppers, something to refresh the muffin
100 g of cottage cheese, cream cheese, signo spread, what do you have
150 g of finely chopped pieces
I also added 100 g of finely chopped ham here
1 tablespoon salt
Preparation:
Turn the oven to 200 degrees.
Beat eggs with salt, then add oil and yogurt and combine well.
Then add the cornflour, then the cream cheese, or whatever you have chosen and whisk again.
Then add the sausage, cucumbers, and ham (or whatever you choose).
Coat the muffin tins with oil and pour it into each mold with a small ladle of muffin batter.
Fill the mold to 2/3.
Put to bake until golden brown.
I put it a little lower than the middle.
When you put it to bake, reduce it to 180 degrees.
Out of this measure, 18 muffins came out.
7. Salty roll in pie crusts
Salty roll in pie crusts, our dinner, and appetizer for the younger generation because it is almost like pizza, but without mushrooms.
Components:
500 g pie crust
3 whole eggs
200 ml of yogurt
100 ml of oil
1 tablespoon salt
250 g of powdered ham cut into slices
100 ml of ketchup
200 - 300 g of cheese
pinch - two oregano
Preparation:
Turn the oven to 220 degrees.
Divide the crust into two equal parts.
Beat the eggs with yogurt, oil, and salt, then take the first half of the crust and coat each with the beaten filling, stacking them on top of each other.
Coat the last crust with ketchup, spread the ham powder all over the crust, grate 100-150 g of cheese, sprinkle with oregano, then roll.
Place in a greased pan.
The same with the other part of the bark.
Finally, coat both rolls with the stuffed filling and bake until they get a light brown color on top.
Cover the baked rolls with a cloth to stand for at least 10 minutes, then serve.
Rolls can be cut cold.
8. Salty roll in crusts with stuffing
I often make it for dinner and it is ideal for any type of celebration. If you make this roll in crusts you will not go wrong.
Components:
12 pie crusts
4 eggs
200 ml of yogurt
150 ml of oil
1 teaspoon salt
Stuffing:
100 g of cheese spread
200 ml sour cream
200 g ham, salami, mortadella, optional
a few pickles
Preparation:
Mix eggs with yogurt, salt, and oil.
Stir until completely combined.
Turn the oven to 200 degrees.
Pour over a large baking tray and put the first crust on it and coat it with the whipped mass.
Do the same with all the crusts and filling.
Put to bake.
Do not bake too much, about 15 minutes, to get a dark yellow color.
Remove to a damp cloth. Wrap the edges with a cloth to soften them and roll them up.
Leave to cool. When you bend the roll, it may be a little harder and it will crunch, but it will loosen from the wet cloth.
When it has cooled, whisk the cheese spread and sour cream, chop or grate the ham, then add the chopped cucumbers and add a little salt.
Coat the roll with this filling and wrap it again.
Leave it in the fridge until the next day or at least for a few hours, and it will tighten and evenly.
Then just cut and serve.
10. Imperial pro java
One of our favorite pies. The royal projara, which is also called the royal pie and a cup of yogurt, is nothing better. It is also great as an appetizer for all your celebrations.
Components:
5 eggs
500 ml of yogurt
270 g of cornflour
100 ml of oil
1 teaspoon (flat) salt
1 baking powder
200 g of cottage cheese
More:
150 g of ham, ham, chicken breast
150 g of Trappists
150 g sour, red peppers
Preparation:
Turn on the oven to preheat to 200 degrees.
Beat eggs with salt, wire.
Add yogurt and oil, then stir.
Add cornflour, then baking powder, stir again, and finally the cottage cheese.
Chop the ham, Trappist, and sour pepper into small cubes and add it to the previously whipped mixture.
Pour the mixture into a greased pan (choose the dimensions yourself, larger pan thinner pie, and vice versa)
Bake for about 40 minutes, depending on the oven.
It is ready when it gets a light brown color on top.
Pleasant.
ten tiny cakes
1. Hazelnut bars
Finely crispy dough, crispy, as a base for this cookie, and a fantastically crispy layer of toasted hazelnuts on top. Rich taste of hazelnuts, chocolate and crunchy parts of both the crust and the filling that make hazelnuts. A completely new taste that we were delighted with, even though the cookie doesn't like to be photographed. Try it! And when you do, you will include it in your collection of small cakes.
Dough:
100 g of sugar
1 egg
1 egg yolk
100 g of margarine
and about 250 g of soft flour
Stuffing:
3 - 4 tablespoons apricot or rosehip jam
150 g of margarine
150 g of sugar
4 tablespoons water
250 g of roasted blended or finely chopped hazelnuts
Glaze:
200 g of chocolate
4 tablespoons oil
Preparation:
From the above ingredients, knead the dough.
Mix egg, yolks, sugar and margarine and add flour. Whisk a little and continue mixing by hand.
Leave for 30 minutes in the bag in the refrigerator.
Put margarine, sugar and water for the filling on the fire to boil. Boil for a few minutes, no more than 3.
hazel stanglice
Remove from the heat, then stir in the hazelnuts and leave to cool.
Take the dough and roll it out to dimensions 35 x 25 or similar, which suit your baking sheet.
To be safe, place the baking paper on the bottom of the baking tray.
Put the crust in the tray, align it where you need it with your hand, feel free to do it, and if you have a surplus somewhere and a shortage somewhere, cut it off, then paste it here.
Spread the crust with jam.
Apply the whole filling over it, spread it out a little at a time.
Put to bake at 180 degrees for about 25 minutes.
Cool the baked cake and pour the icing over it.
Melt the chocolate with the oil in the microwave by heating for 30 seconds until it melts over medium heat or steam.
Pour over the cake, shake the pan and leave it to set, then cut into bars or desired shapes and serve.
Pleasant.
2. Londoners - London bars
I’m not sure, but I think London bars belong to Hungarian cuisine. Fine bars with nuts and jam, an old recipe that was prepared on the occasion of some important events and holidays. In this variant, I chopped the walnuts a bit more, they should be larger, more chopped than ground. I chopped them a little more, because that’s how we kind of prefer it. When you make it, you can do it the way you prefer, the original is a little bigger, and as each recipe is subject to small changes, without losing its original shape and taste, so it happened to me. The crust is crispy, a bit softer than vanilla, but the structure melts in your mouth, and the top layer with walnuts is a thick filling in biscuits, crunchy.
Cover:
140 g of margarine
80 g of sugar
4 egg yolks
250 g of flour
5 g baking powder or half a bag
Top layer:
4 egg whites
150 g of sugar
150 g of walnuts - chopped, or coarsely blended, or a combination that you like
5 tablespoons of jam, marmalade or apricot jam, can and bar
Preparation:
Add sugar to the butter and beat them frothily.
londoneri londonske stanglice
Then add the egg yolks, and make everything well again.
Mix flour and baking powder, then beat with a mixer as much as possible.
The mass will be a bit drier, but then knead it by hand.
Shape the dough into a rectangle and roll it out to the dimensions of a baking tray that should be 35 x 25 cm (bottom).
Put baking paper, or you can do without it, just grease the pan well with butter and sprinkle with a little flour.
londoneri londonske stanglice
Roll the dough on a rolling pin, then transfer it to a baking sheet and flatten it nicely on the bottom with your hands.
Turn the oven to 180 degrees to heat.
Beat the egg whites until foamy, gradually add the sugar and stir until you get a firm foam.
Finally, mix in the walnuts and combine everything.
Coat the crust with jam, then apply a little filling with a spatula or spoon, to make it easier to stretch.
londoneri londonske stanglice
Spread the filling evenly everywhere, then put it in the oven to bake for about 20 minutes, then reduce the temperature to 150 degrees and bake for another 15 minutes. It will blush a little on top.
Leave the cake in the baking tray to cool and then it can be taken out of the baking tray together with the paper or cut directly into the baking tray, however you choose.
Pleasant.
3. Cheap pudding balls
Fast and cheap, easy. Pudding balls look decorative, you can add whatever you want and you won't spoil anything, you can only get it.
Components:
300 ml of milk
1 pudding with vanilla / strawberry / raspberry / chocolate / or some other flavor
4 tablespoons sugar
100 g of coconut
50 g white chocolate / dark / milk
50 g of margarine
cake color (optional)
Preparation:
Mix pudding and sugar, then add 100 ml of cold milk and whisk.
Bring the remaining 200 ml of milk to a boil, then when it boils, boil and stir until it thickens.
Immediately add the chocolate and margarine and mix until combined.
Remove from the heat and stir in almost all the coconut, leaving 2-3 tablespoons for the balls to roll later.
Put the bag or foil over and leave to cool.
Put lukewarm in the fridge to tighten further.
Take out with a spoon, then roll the balls between your palms, which you then roll in coconut.
You can add biscuits, then cut coconut, walnuts, hazelnuts, even finely chopped jelly candies.
Pleasant.
4. Oreo balls
You know that time of year when you spend a few weeks baking cookies, small, creamy, various cookies, shapes, colors, in molds and without… Oh yes, December, the month when the oven never stops working. During the holidays, I just made a bunch of those tiny, adorable cookies, for which there is mostly a recipe on the pages, but for one I didn't, something was a little late to be written in all that hustle and bustle. I am now reviewing some photos, mostly family photos, and I come across a couple of photos of these eagle bombs, which I completely and unfairly forgot. Their children were especially delighted. They are made of a couple of ingredients and do not require cooking or baking.
Components:
300 g of ground Oreo biscuits (biscuits can also be used, I will explain in more detail in the recipe)
2 tablespoons of powdered sugar or to taste, the biscuit is already sweet so you can judge for yourself whether it is needed yet or not
150 g cream cheese (unsalted, like ABC)
200 g of white chocolate
1 tablespoon oil
Preparation:
Whip the cream cheese with a wire with powdered sugar, then add 280 g of ground Oreo biscuits and mix everything, and later knead by hand.
The mass will be granular, but as you knead everything will be shaped and merged into one ball.
eagle balls
If you use Oreo biscuits, you need two packs. Open each biscuit and remove the filling.
Grind the biscuits. Mix 100 g of cream cheese with the filling, then powdered sugar is not needed, then add ground oreo biscuits and knead everything.
Shape into balls, weighing between 15 and 20 grams.
Leave in the fridge to set.
Chop the chocolate, it will be much easier to drink. Put in a narrow bowl, I used a cup and on a very low heat, right next to defrosting on the microwave, melt.
Melt for a minute, then check, stir with a skewer or fork, return to the microwave until the chocolate is completely melted.
eagle balls
Add oil to the melted chocolate and stir to combine.
The safest way to melt chocolate is on a low heat, so that it does not burn or the white chocolate in this case clumps. when the temperature is too high, lumps form, milk powder that was used from the fat separates and we get nothing in the end.
Dip the cooled balls in white chocolate, place on a wire rack or baking paper and immediately sprinkle with a little ground Oreo biscuit (the 20 g we left).
As soon as the chocolate hardens they are ready for lunch.
Pleasant.
5. Triangles with white bananas
It seemed to me that it could be nice and decorative to add white banana to a small cookie, so this cookie was made, which my children smashed for pleasure.
Components:
300 g of ground biscuits
125 g butter
100 g of powdered sugar
4 white bananas
100 ml of orange juice
Preparation:
Whip the butter with the sugar until frothy, then add the biscuits and whisk again.
Add juice and knead by hand.
You may need a little more juice in case the biscuit is drier.
When the mixture is made, it is neither too thick nor too thin. Place in a half-size triangle triangle.
We covered the bench with stretch foil.
Then press the bananas upside down, then put the rest of the biscuit mass over it. It is possible that you will still have these masses from which you can make balls or add ground walnuts and only then make balls that you roll into walnuts again.
If you do not have a mold, make a roller or triangles on a board or tray by shaping by hand.
Leave to stand in the refrigerator.
In the end, when I took it out of the mold, I melted the milk chocolate, and when it cooled down a lot, I coated the edges of the triangle and pressed the ground walnuts with my hand.
All this can and does not have to.
Pleasant.
6. Chocolate cake
Another cake with a full, chocolate flavor. Cut into bars can be added to a bunch of small cakes.
Bark - both:
3 eggs
300 ml of yogurt
175 ml of oil
300 g of flour
500 g of sugar
125 g of cocoa
1 tablespoon baking soda
1 tablespoon, 10 g baking powder
1/2 teaspoon salt
File:
200 g butter
200 g of powdered sugar
200 g of chocolate
Preparation:
Turn on the oven to preheat to 180 degrees.
Whisk the eggs with the sugar, then add the yoghurt and oil and beat again.
Mix flour, cocoa, baking powder, and baking soda and sift everything.
Then add to the egg mass and beat everything together.
Shake everything in a mold 30 x 20 cm or 33 x 23 cm lined with baking paper and bake for about an hour.
Turn the baked biscuit upside down from the baking tray and leave to cool.
Cut the cooled biscuit horizontally to get two thinner crusts.
Melt the chocolate over a low heat, and you can also slowly heat the chocolate in the microwave.
Allow to cool.
Whip the butter with the powdered sugar, then add the chocolate and combine everything.
If it is rare for you, the chocolate has not been cooled enough, but nothing, let it stand, it will cool down and thicken.
Stir before peeling the crust.
Apply the whole filling on the bottom crust, cover with another, flatten a little and pour over the glaze of 200 g of chocolate and 4 tablespoons of oil.
Heat the chocolate in a steamer or microwave and stir occasionally until completely melted.
Cool for a few minutes, stirring, then pour over the cake. Allow to cool and set, for the flavors to combine, then cut into bars or desired shapes.
Pleasant.
7. Lean bars with nuts
Grill-like bars. Caramelized sugar, honey and walnuts between two wafers. Ideal for fasting celebrations.
Sastojci:
300 gr kristal šećera
250 gr margarina
2 pune kašike meda
200 gr mlevenog keksa
200 gr mlevenih ili blendiranih oraha
1 list velike oblande
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Priprema:
Na laganu vatru staviti šećer da se otopi i karamelizuje.
Paziti da ne zagori i da nema grudvica.
Dodati zatim iseckan margarin i med pa mešati dok se sve zajedno ne otopi i sjedini.
Ostaviti malo da provri pa skloniti sa vatre i umešati prvo orahe, pa keks.
Oblandu preseći na dva jednaka dela pa celu smesu istresti na na hrapavi deo oblande i poravnati.
Poklopiti drugom oblandom ( hrapava strana dole ) i preko nje staviti tacnu, pa u tacnu nešto težine do 1kg da optereti oblandu da se lepo zalepi ali da ne bude preteško kako ne bi iz oblande curelo.
Ukoliko ispod oblande stavite neki papir ili celofan krajeve celofana savijte preko oblande, pa onda stavite tacnu.
Ohladiti, seći u štanglice i poslužiti.
Prijatno.
8. Rum kasato rods
Rum kasato bars that do not have the shape of bars! I'm guilty, I admit. I didn't pour and cut into bars, but tried a new mold, which was stronger than me. As a rule, the bars are cut, but "I didn't". And the icing is also accompanying, and since it was my last cake for Easter, I no longer had the strength or will, so it remained so "naked" ali .but “. wonderful taste of rum and you would never guess that one of the ingredients is potatoes! I admit it was a little strange to me at first, but I still decided to make them.
Components:
300 g of potatoes (when you peel it to be 300 g)
100 g of cooking chocolate
100 g of margarine
300 g ground biscuits
150 g of powdered sugar
1 tablespoon (15 g) cocoa
2 teaspoons rum extract
Glaze:
100 g of chocolate
3 tablespoons oil
Preparation:
Peel a squash, grate it and squeeze the juice.
Strain the boiled potatoes and place in a bowl.
Immediately add the crushed chocolate and chopped margarine.
Take a potato masher and mash potatoes, chocolate and margarine together. The chocolate and margarine will melt from the heat of the potatoes and everything will turn into chocolate puree.
Then add the biscuits, powdered sugar, cocoa and rum extract and mix everything together.
Pour into a lined baking sheet, no larger than 30 x 20 cm or some mold.
Melt the chocolate for the glaze with the oil, mix well, then pour over and leave to cool.
Then just cut into bars.
Pleasant.
9. White toblerone with hazelnuts
For those who like rafaelo balls, another similar cookie, with the taste of powdered milk and hazelnuts. Very similar, and yet very different. There is no work like with balls, everything is mixed and put in a triangular mold, although it can be wrapped like a roll in stretch foil and additionally shaped by rolling on the table, it can also be poured into a smaller tray and then cut into bars, if desired.
Components:
50 ml of water
150 g of sugar
150 g of milk powder
125 g of margarine
100 g of ground, blended or finely chopped roasted hazelnuts
Preparation:
Add water and chopped margarine to the sugar and put everything on the fire.
When it boils, let it boil for a few minutes, about 3 on medium heat.
Remove from the heat, then shake out the powdered milk and mix with the previously prepared mixer.
Put the wires from the mixer in the sherpa and turn it on immediately as soon as you start shaking the powdered milk.
This way, no lumps will form because the milk powder shrinks quickly.
Immediately add the glue and whisk everything again.
Leave for a few minutes to cool.
Put the foil in the mold and shake and flatten by hand, press or put on the foil and shape into a roll by hand, cover with foil completely and roll on the table to get a nice round shape or while still hot shake in a mold or tray (smaller) in which the paper for baking, so when it is tight, cut it into skewers. You can do this now if you wish or if you do not have molds.
White toblerone is not kept in the refrigerator but at room temperature, so it does not take up extra space.
Pleasant.
10. Rosette with plasma biscuits and nuts
When I make a lot of cakes on a holiday like Christmas and Easter, I always resort to rose hips. They give me the opportunity to quickly and easily make several types of cakes, so I can make 5 types in one day without a lot of effort and time. This one is one of them.
Components:
1 pack of pink bark
500 ml of milk
300 g of sugar
150 g of butter
100 g of white chocolate
300 g of ground plasma biscuits
250 g of ground walnuts
Glaze:
100 g of chocolate
3 tablespoons oil
Preparation:
Put the milk on the fire and when it heats up, add sugar and stir until it melts.
When it boils, add chopped butter and crushed chocolate.
Stir again until melted, then remove from the heat and add the plasma biscuits and nuts.
Stir and allow to cool.
Slightly spread on the crust, 4 tablespoons.
Don't do it anymore because I applied more, so the bottom layer is a bit thicker and the top layer is thinner.
Press with something, load a little and let it stand for an hour.
After that time, melt the chocolate with the oil on steam or in the microwave by melting it for 15 seconds until it is completely melted.
Pour over cake, flatten and allow to set.
Keep in the refrigerator until everything is nicely combined and the flavors are combined, and then it can be kept at room temperature.
Cut into bars.
Pleasant.
@vladimir94topke
