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Bring the milk to a boil.
Meanwhile, separate the egg whites from the yolks. The latter rubs well with sugar and flour until it becomes a cream.
Pour the warm milk over the cream little by little, stirring constantly. After I have incorporated all the milk, put the cream to boil on low heat, turning continuously until it thickens like a pudding.
When it is ready, divide it into three pots and let it cool.
Beat the whipped cream until it hardens. Likewise, the egg whites beat well with a pinch of salt.
Dissolve the coffee in a bowl with a little water. In another cup, the same is done with cocoa.
After the cream has cooled, put a sachet of vanilla in each. In one add the dissolved coffee, and in the other the cocoa. Mix well, then divide the whipped cream and egg whites evenly and mix gently with a fork.
Put a bowl of cellophane, put the first cocoa cream and put in the freezer until frozen. The other two are stored in the refrigerator. After about an hour and a half, put the second layer of vanilla and put it back in the freezer. The last is put coffee cream. Leave in the freezer overnight.
The next day, immerse the dish in hot water for a few seconds, then turn it over on a plate and serve.
Top - separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt and a few drops of lemon juice, then add the sugar and mix until it doubles in volume, then add the yolks one by one, then the milk, oil, flour, baking powder quenched in lemon juice. , coconut and mix until smooth. Put the composition in a greased pan lined with flour and bake until it passes the toothpick test.
Mix the yogurt with the sugar, then the whipped cream separately.
Prepare the gelatin according to the instructions on the envelope, then add the yogurt and refrigerate for 5 minutes, after it has started to harden, mix with the whipped cream.
Bust-put in 2 small bowls food foil. Put a few tablespoons of peach cream, and put the cookies on top and gently squeeze the foil and refrigerate.
We syrup the top, then we put the cream and then we carefully turn the bowls over the top,
Perfect cake in three colors
I have had this cake recipe for a very long time. It's from a very old book, my mother's.
It's my favorite, when I feel like homemade ice cream, I make it.
And the ingredients:
- 6 eggs
- 300 g sugar
- 500 ml of milk
- 500 ml of whipped cream
- 2 tablespoons flour
- 2 tablespoons of cocoa
- 2 teaspoons of nes
- 4 sachets of vanilla sugar
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First put the milk to boil
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The 6 eggs separate. Rub the yolks well with the sugar and flour until it becomes a cream.
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Put the milk little by little over the egg cream and mix well. Put it on the fire and let it boil until it thickens.
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The cream should look something like this
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This composition is divided into three pots and allowed to cool.
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Meanwhile, whip the cream until it thickens
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Same with egg whites
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After the egg cream has cooled, put it in each vanilla
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Nes dissolved in a little water
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And cocoa also dissolved in a little water
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Then put the whipped cream and the beaten egg whites in the three compositions
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It all mixes very well.
Dress a pot in cellophane or food foil and put the first layer of cocoa.
After it has frozen very well, add the second vanilla and after it has frozen, add the last one.
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And here is the cake, finally frozen
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And a section. As you can see, I didn't share the compositions very well
But you don't do like me
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And a slice and ready
It's incredibly good, creamy, doesn't make chips.
Clafoutis tart with cherries
Preheat the oven to 180 degrees.
Finely chop the almonds, with a consistency similar to flour.
Mix almond powder with cocoa, sugar, salt.
Separately, mix the eggs with the cream.
Add the wet ingredients over the dry ones and mix well.
Chop the chocolate into small cubes and incorporate it into the dough.
Melt the butter in a pan and add the cherries mixed with 1 tablespoon of sugar.
Extinguish with 2 tablespoons of bourbon and leave a little on the fire.
Then add the dough over the cherries in the pan, mix and bake for 35-40 minutes.
60 g finely chopped almonds
25 g cocoa Union
1 pinch of salt
80 g of caster sugar
1 teaspoon Unirea rum essence
250 ml cream 32% fat, unsweetened
180 g dark chocolate
1 teaspoon butter
350 g pitted cherries
1 tablespoon Bourbon
Burgers top brunch menus at many restaurants, so why not cook them at home? A turkey burger provides lean protein and cover it with a shiny golden egg and a note of maple syrup for the perfect mix of breakfast and lunch.
Get the recipe for a Turkey Brunch Burger from Show Me the Yummy.
And in case you end up eating brunch, we'll cover you there too. Here is a list of the best brunch spots in each state.
For a delicious homemade parfait you need egg white, sugar, whipped cream, water and a little salt. And the preparation method or the technological process of the homemade parfait is the following:
Grease a cake pan (2 liters) with oil / fat and then put food foil (hence transparent. For food.).
Beat the egg whites with a pinch of salt in a clean, dry bowl. Beat until a snow-white foam comes out. Work them on top of a bowl of hot water, not boiling, to finish the processing, a little raw egg whites.
Separately in a saucepan put the water with the sugar on the fire and make a syrup. When it starts to boil, the sugar is dissolved, let it boil at maximum temperature (on high heat) for about 4 minutes maximum. Remove from the heat and allow to cool slightly.
Then pour the syrup, thinly over the egg white foam and at the same time continue to mix until cool. The whole operation takes about 30 minutes. so discount. and be careful that no smoke comes out of the mixer :)). You need to get a thick, viscous and glossy mixture. kind of like meringue.
In another bowl, beat the whipped cream until it hardens and retains its shape. Then, using a metal spoon, carefully incorporate it into the egg white foam. Put in foil and freeze for at least 6 hours. This is the basic recipe for homemade parfait. the recipe that you will then use in the preparation of various kinds of parfait. with fruits, essences, almonds ... peanuts. your imagination is free.
The sweets of the Romanians (5) - the confectionery of the Golden Age (II)
The new recipe is intended to stimulate at the same time the initiative among confectionery and pastry workers to create new assortments, which will increasingly satisfy the preferences and tastes of working people in our country.
(in the "Preface" of the Recipe Book of 1963)
We are still in socialist Romania. We continue to visit the confectioneries and look through their gallantries. We still taste a little of the specifics of that time and, who knows, maybe we'll even serve a cake.
It is obvious that in socialist Romania the number of confectioneries has increased considerably compared to the previous period. This fact must be attributed to the renewal of the cities of the homeland, starting with the ‘60s, building blocks after blocks, often entire neighborhoods, destined for the“ working people ”. On their ground floor there are also confectioneries, let's say, neighborhood ones. Most such confectioneries were supplied with products prepared in ICAP laboratories ("Food and Commerce Enterprise"). (1)
In the corrupt society then, but colored socialist, the quality and variety of products sold depended largely, as today, on the human quality of those in office. In other words, the way in which the various bosses and subordinates understood how to do their job, starting “from the center” and down to the bottom, and the interest that the heads of the units and the workers under their subordination gave themselves. Therefore, despite centralization, but also because of it, the quality of services also depended to a large extent on individual involvement during the production and sales chain. As I said before and as we will continue to show, towards the end of the period, things degenerated completely.
When things went normally, when the recipes and ingredients were followed The confectioner's recipe (2) or from the numerous cookbooks published in R.P.R. and R.S.R. (3), the confectionery from socialism could also be very tasty, with accents of originality.
Some specialties from the Phanariot past (pricomigdalele, cataiful, baclavalele) or from the Austro-Hungarian one (Doboș) survived. However, some new cakes or variations on older themes have been prepared (eg the Carpathians-Doboș relationship), depending on what angle we want to look at. Most were baptized or renamed after girls (Amandina, Carmen, Darcle, Jeanine, Julieta, Mariana, Oana, Violeta), flowers (Floricica, Margareta, Narcise, Water lilies), with popular-national names (Alunel, Alunița, Bănățene, Bicaz, Carpați / Caraiman, Ceahlău, Doina, Muncitoare, Pionier, Progres, Predeal, Steaua Roșie), or with resonant names to call them sweet-romantic (Caprice, Fantasies, Figaro, Romeo, Spring, Dawn) generally seem slightly forced. We can only rejoice that there was no "Undoing" cake or any "Republic" cake (see part I). In fact, the feeling is that where no simple descriptive names were added or attached to the original Romanian, Austro-Hungarian or French names, a real lack of imagination prevailed in the christening of the newly created or reinvented cakes. In general, with the exception of some really unfortunate cases, the names of girls or flowers were also given to confectioneries. (see below)
From the above, Amandine it was certainly the best known and seems to have been one of the original inventions of the period. Contrary to appearances, the brown cube nicknamed amandine, with fondant icing (4), contains only a little cocoa and / or chocolate! The color of the top syrupy with rum is due to the burnt sugar. Cocoa is only found a little in the layers of cream and fondant. There are also opinions according to which the name was taken from French, not as a proper noun (girl's name in French and Spanish), but as a common noun. But there is the common noun amandine means an 'almond tart', commonly made with frangipani (an almond cream). A whole five years of searching, you won't find almonds in the recipe for our almonds, but you'll find a drizzle of cream on top.
Among the socialist confectioneries with flower names was the "Rose" from Timișoara, considered the most famous of the confectioneries of that time in the city on the Bega. In fact, some believe that the first place was occupied by "Violeta" on the Corso, where, among other things, you could serve the original chestnut puree fringed and served with whipped cream.
Like all other confectioneries in the city ("Bastion", "Casata", "Crinul", "Macul Roșu", etc.), they operated within the ICR ("Confectionery and Refrigeration Company") and, in general, with except in the 1980s, they served their customers with quality products. That's how those who caught them remember. Ask anyone who has been a customer and you will hear about Doboș, 12 o'clock, creamy (in the south the name is preferred creamy), eclere, amandine, Diplomat, savarine, cake Krantz, Profiterol and perfect-hate.
In case the name of the cake 12 pm it aroused your curiosity, find out that they were a kind of almonds that had a more generous and made of whipped cream. It looks really impressive Krantzwhose recipe we find in Formulation under the name Cranț. (6) The origin of this caramelised walnut-coated cake appears, as otherwise, to be Austro-Hungarian (7). Its origin can be Frankfurter Kranz-ul (without "t"), appeared in the sec. XVIII or another similar cake. In the original version, the name meant "crown", but gradually it came to mean the "crunchy" cake, oh, yes, so crunchy. Also, the original shape was annular (like a crown), but in our country it was well filled with chocolate or vanilla cream.
In the center of the country, in Sibiu, the most "with a whip" seems to have been "Perla". As in Timișoara, there was also a confectionery with the name of rose, whose full name was "Red Rose", just like in Târgu Jiu. The allusion to the communist flag is obvious for the confectionery that continues the interwar restaurant-confectionery-cafe known as "Bufnița" or Zur Eule ("The Owl"). Strategically located between the "Pacea" and "Arta" cinemas, the confectionery also had on the menu an excellent cake of fruits or products reminiscent of other times (apple pie, baclava). The "red rose" is also the place where the theft of teaspoons was combated by the original method of drilling them with the drill.
Sibiu red rose, a little pinker today.
The "red poppy" had the same color, on the place of the nationalized confectionery Seiser. Right next to it was the "Confectionery Craft Production Cooperative & lt & lt21 December & gt & gt". (7) Just like in Timișoara and Sibiu there is a "Violeta", confectionery-cafe-bar located on Red October (today, Samuel von Bruckenthal). The official name in wooden administrative language of the time, “Unit no. 19 belonging to IAPL (“Local Public Food Enterprise”) & lt & gt Sibiu ”, could be admired until recently on the original company from the‘ 70s. But the whole country was once full of "Violets", each with its official name and very long: Constanța, Focșani, Sighetu Marmației, Târnăveni and, of course, Timișoara.
The ‘80s are well known as years of great deprivation for Romanians. The food sector, and therefore the confectionery, has also fallen victim to the exaggerated decisions related to the loan contracted by the communist Ceausescu to the capitalists from the IMF. Recipes are beginning to use "substitutes" which results in a drastic decrease in product quality. They are increasingly preferred nechezol (8), Nessegg powder, margarine, burnt sugar syrup (9), essences instead of natural flavors, egg white foam (instead of cream!). The amounts of other ingredients, such as sugar, are reduced, and others turn into real rarities, such as cream. Ironically, none of these substitutes appear as an ingredient in Formulation from ‘63.
It is clear that towards the end of the period, cakes that are easier and cheaper to prepare make a career. Now the most affordable are not only the cheap ones amandine or 12 pm, But and potato cake. This was not bad either, if the recipe was followed it was made on the same principle as the biscuit salami, so it does not require baking. Leftover countertops or cakes, biscuits and cream were used. It looked like a potato. However, why would anyone complain about a glaze with Ness and egg white filling and caramelized sugar, as long as in some places, even in "big houses", real monstrosities appeared, such as vegetable cakes.
In the same years of shortages, in Sibiu you could taste it a hateful one [cake] 'Gura Râului', a mixture of 'Lica' puff pastry with margarine and jam or juices extracts from retreaded candies mixed with sparkling water. With the perversion of the confectionery, children in the ‘80s could still enjoy dragees Mentosane, Gum Gumela hard as stone, toffee (and these are especially strong) and small dragees chip, as well as various colored alices, sold in transparent cylindrical boxes.
Poor hygiene could be a real problem, one that is quite common and not really solved even today. This is evident in the involvement of the Securitate itself in solving the problem. An informative note from 1983 spoke about altered savarines at "Crama Bastion" in Timișoara.
In the same tone, a personal memory is related to the confectionery next to the school, a small neighborhood confectionery, where I ate with my colleagues a cake served on the usual rectangular cardboard support. Specifically, I remember the impassivity with which the bored saleswoman tolerated the flies that were buzzing hard over the defenseless products in the gallantry, as if in spite of the papers for catching flies fixed to the ceiling.
Also next to the school there was the usual ice cream kiosk, where in the ‘80s you rarely found anything other than waffles, frozen in an almost cylindrical cone, with vanilla or chocolate. They came in large cold-kept boxes and were served directly from there. Other kiosk ice creams were the ones packed just like butter, from which it was bitten directly, the best known being Polaror ice cream in a plastic cup with a "shovel".
In conclusion, it must be said that the several decades of "victorious socialism" had, at least in terms of confectionery, positive aspects. At least as long as the recipes and ingredients in the Sixty Recipe Book were followed. This truth gains even more weight if we do not forget that reality was perceived more sweetened through the eyes of most of us. We dedicate a cake to all of them pioneer, whose glaze could be, depending on the dye used, even pink.
(1) Unlike small confectioneries, large confectioneries had their own laboratories.
(2) B. Lazăr, Gh. Constantin, M. Ioan, P. Constantin, Recipe book for confectionery and pastry, Bucharest, 1963. It is about the recipe book considered official and professional, published under the aegis of the Public Food Directorate of the Ministry of Internal Trade.
(3) The Romanian People's Republic (1947-1965), then the Romanian Socialist Republic (1965-1989).
(4) The founder is, according to the Recipe Book, a glaze prepared from sugar, water, with and without glucose, by boiling and tanning (i.e., homogenization). Recipe book. , p. 24
(5) Recipe book. , pp. 247
(6) Not to be confused with another Krantz which is a Jewish cake.
(7) At that time, December 21 had completely different meanings: it was the day when the communist camp officially celebrated the birth of Stalin. It was an arbitrarily decided date by him, despite the fact that in an act issued even in his native Georgia, the date of birth appears December 18th.
(8) Coffee in substitutes. The unofficial, ironic name given to this type of product alluded to certain cereals in the composition, also used as feed.
(9) This is probably how the cheaper cakes appeared, as well Amandine or 12 pm, from the top with burnt sugar syrup. Cafes, but without or with a minimum of cocoa.
Boil sugar, milk, eggs, vanilla. When the mixture boils, add the cocoa and beat quickly until smooth. We put it in the fridge.
When it cools, add the whipped cream, stirring with the whisk from the center to the outside. Add the cooked and chopped almonds, walnuts and hazelnuts, put them in the form and put them in the freezer.
The sauce is very simple. Put everything in a pot and boil. We put it in the cold.
Assembly: Put the sauce in a deep plate (we can heat it, or leave it cold), a slice of parfait cut to 100 g and a few cocoa beans.
"You like brownies, but would you rather avoid excess sugar and unhealthy fats? My whole-grain avocado brownies. use heart-healthy avocado instead of butter. This simple change of ingredient [can save about] 154 calories. two tablespoons, compared to 204 calories from the same amount of butter. & quot
& quot & Heat blueberries, cherries, strawberries, peaches or organic apples over the stove until boiling in a concentrated compote (4-5 minutes). Then transfer the fruit to the glasses and, while they are still warm, remove 1-2 tablespoons. of organic coconut butter (my favorite is Artisana coconut butter) and mushrooms on top of the fruit. Coconut butter melts nicely to give [dessert] a creamy, fudgy mouthfeel with no added sugar! & quot
-Alicia Galvin, MEd, RD, LD, CLT, IFNCP
Articles in the Recipes category
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Cool pineapple cake
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Bitter chocolate mousse
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Your detox menu after the holidays
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1000 Calorie Vegetarian Menu
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Potato and mushroom pie
Potato and mushroom pie is an ideal lunch for fasting or for vegetarians. Try it too and tell me how it turned out.
Top 15 foods that melt cellulite
Find out right NOW with what you can fight the "orange peel" and the extra pounds! Leave us your email address and we will send you the Special Report "15 foods that help you get rid of cellulite":