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From the above ingredients, knead a dough, which we rest for 1/2 hour in the cold, after which we spread it and place it nicely in a greased form. Cover with baking paper, and put some berries on top, I used 200 gr. beans. We will bake it in the preheated oven at 180 ° C approx. 40 or 50 minutes, until the edges turn golden. Let it cool.

In a saucepan put the 3 tablespoons of starch, lightly add the milk, the 200 gr. of chocolate and boil it. We take it off the heat and wait for it to cool. Meanwhile, beat the whipped cream and soak the gelatin. After the cream has cooled, add the whipped cream, heat the gelatin a little, in the water in which it has soaked, until it dissolves and add it to the cream, mix well and decorate the tart.

At the end we place the pears on top, mine were very ripe, if they are a bit green we boil them a little in sugar water. And we put the ones in the compote a little on a napkin.

The tart should be left in the cold for a few hours, I left it overnight. The grades were my first attempt. On the kitchen counter I spread a few bags, I melted the icing, I cut a corner at the bag and I got to work. I left the shapes until the next day, after which I carefully peeled them off.

Good appetite!


French rustic recipes

You've heard Korean, Japanese, Persian, a lot of English and probably a few other languages, but if I think about it in French I still haven't pampered you, so I had to compensate a little for this.
.When I received the new French Bakery theme (and you know how well I can refrain from challenges, especially on international themes) for the third stage & # 8220Inspiration Food Marathon & # 8221, a marathon initiated by Electrolux, I couldn't decide what to prepare. French Bakery is such a vast topic, which I took advantage of a little, for the benefit of the family. Better said & # 8220I went a little wild & # 8221:)> I had to say it in French, right?

Why did I choose a rustic theme? Because the rustic attracts me a lot, I also traveled only in order to collect old objects. That's why I used cast iron today, nothing seems more rustic to me than a cast iron object, be it a pan or a kettle.

It seems that I need comments here and on Facebook, so I am waiting for you, young and old, with praises, requests, opinions, advice, etc. So, like and comment, as you know how to do it better.

Fougasse is a flat bread from the south of France, it can be simple or flavorful, and in Provence, for Christmas, it is prepared with orange flavor and is part of a meal with thirteen desserts that symbolizes the twelve apostles and Jesus.


WALL PIE & # 8222DROWN & # 8221

Judging by the ingredients, this tart should be simple, judging by its complexity, nothing complicated, and if we look at it, we realize that it is a culinary gem. Because the pears are used whole and & # 8222 drowned & # 8221 in the dough before putting the tray in the oven, we get a very nice dessert. I, who have already eaten the tart, can tell you that the taste does not give way in any way.
And now that I've praised her enough, let's cook this drowned pear tart.

whole pears & # 8211 7 pieces
unt & # 8211 12o gr
sweet cream for cooking & # 8211 100 ml
flour & # 8211 280 gr
baking powder & # 8211 8 gr
sugar & # 8211 150 gr
cocoa & # 8211 35-40 gr
eggs & # 8211 3 pcs.
cinnamon & # 8211 1 teaspoon
salt & # 8211 on the tip of a knife
cognac & # 8211 30 ml (I used & # 8222amaro Ramazzotti & # 8221)
powdered sugar or white chocolate for decoration

In a saucepan with a double bottom (so thick), melt the butter and cream over a very low heat. Stir until the butter melts, then turn off the heat and let cool.

Meanwhile, sift the flour in a bowl together with the baking powder, salt, cocoa and cinnamon. Add the sugar and mix the dry ingredients. We make a hole in the middle and break the eggs, pour the butter table with sour cream (which has cooled in the meantime and reached at least room temperature) and cognac (or other & # 8222tarie & # 8221). Mix well with a spatula or a spoon, we must get a fairly thick dough, thicker than sour cream.

We take a tray with detachable edges, grease it with butter and press it with flour, then we pour the dough and level it well. Now it's the turn of the pears, which at this point should be washed and dried (not peeled). So, we take a pear and drown it in the dough, trying to give a certain symmetry to this arrangement. At first it will seem that the pears are too exposed, but in the baking process you will see how beautiful the dough will grow and will cover at least 1/3 of the pears.


Put the tray in the preheated oven (180 degrees C) for 40-45 minutes, we also do the toothpick test so as not to fail.
After it has cooled, we press the tart with sugar powder or decorate it with melted chocolate (I used white chocolate).


Pear, the sister of the apple or the gift of the gods?

The pears are sweet treasures and juicy, available in the fall. The ripening season of pears differs depending on the variety, but in general the pears begin to ripen from the end of August to October.

Pears will be tastier and tastier if harvested before fully ripe. Beyond fragrant shell, delicious texture and impetuous aroma, along with apples, pears are the holders of important ones vitamin stores and mineral salts.

Pears contain many nutrients as beneficial to the body as they are dietary fiber, antioxidants, minerals and vitamins necessary for optimal health and specialists in natural medicine recommend them as a therapy to prevent influenza and respiratory viruses. The benefits of these fruits are many and to take advantage of them, pears must consumed whole, including the peel, as vitamins and minerals are concentrated just below the protective layer.

October it is the month of the year when most pear varieties are available, so it is a good time to consume them during this period. There is numerous varieties of pears that differ depending on size, color and taste and regardless of all this when you harvest, buy and store you must keep in mind the following tips:

  • the pears must be harvested when they are hard to feel, and the shell has a greenish-green color and easily detach from the branch
  • choose fruit fresh, farms, with strong aroma, avoiding those that have signs of impact or stains
  • Asian pears look rusty on the outside, and it is not a defect and an acceptable feature
  • keep pears unripe at room temperature or wrap them in paper tissues and they will ripen in a few days
  • check if the pear is ripe by a light pressure applied with the thumb to codita. If it yields to pressure, it is ready
  • pears you want to eat later, you can keep them in the fridge for 2-3 weeks but beware of sources that emit strong aromas, as pears have the ability to absorb odors
  • do not refrigerate unripe pears as they will not bake
  • if you cut a pear and do not eat it immediately, drip a little lemon juice over its core so as not to oxidize.

In the kitchen, the easiest way to cook pears is to boil them in one sugar syrup or in a mixture of sugar syrup and wine. A for fiarta, served with parmesan or blue cheese, can be a perfect snack. Ripe pears in wine are delicate and fragrant, ideal for a festive event. They are served as such, hot.

You can use pears successfully in salads with blue cheese. A light, dietary salad can be quickly made from slices of pears, a mixture of lettuce, leeks and walnuts.

For sweets, pearls in caramel sauce or by Chocolate there are other possibilities. Use pearls in CAKE and almond tarts or nuts and honey, puddings and ice cream. The spices that go best with pears are cinnamon, nutmeg, ginger and especially almonds.

In addition to boiling, pears can fry in a pan or on grill.

In the case of the main dishes, pears are used to highlight the meat.

In the case of beverages, pears can be used with other fruits to obtain natural juices (eg pear and peach juice).

Remember that you can prepare with pears attractive foods for the little ones, fresh juices for the whole family or elegant desserts when you have guests. However, the most fragrant pear dishes are also the simplest: jam, jam, compotes and jam.


Prepare tasty tarts for your family!

Do you want to eat something good, satisfying, to be appreciated by family and friends alike? With different fillings - meat, mushrooms, sour cream or spices, the tart turns into a delicious snack when you do not have time to eat.

At the same time, whether you want to serve them during a dinner with your family, as an aperitif, or if you prepare them for a picnic, the tarts can only be delicious.

Do not be influenced or discouraged by the fact that the preparation of a tart requires some time or skill. Once you have tried, you will definitely want to repeat the experience. The special taste of a well-baked tart will convince you that it was worth all the effort.

Tarts have the advantage of being very. flexible in terms of composition, so you can adapt its content according to the preferences of family members. If you want a snack for lunch you can prepare tarts with different ingredients, such as vegetables or cheeses, and if you choose fruit jelly, almonds or raisins as a filling, you will have a tasty and flavorful dessert.

Do your little ones like pears? Very good: as is the pear season, you can prepare a delicious tart containing pieces of these fruits.

You can do the same in your case if you want to maintain your figure, you can prepare dietary tarts, with a low sugar content, wholemeal flour and a jelly filling with sweeteners.

We offer you some appetizing tart ideas to inspire you, taken from the volume "Tarts, quiches, pizza", published by House of Guides, in 2008:


Recipe

ingredients it took:

ingredients filling:

tread of thing:

(1) Put all the ingredients for the dough in a food processor and mix until you get a crumbly dough. Transfer the dough to a plastic food wrap in the shape of a sphere and refrigerate for 20 minutes.

(2) We spread the dough in the shape of the tart tray that we will use and transfer it to the tray. To make the stretching process much easier, it is recommended that this type of dough rich in butter be stretched between 2 pieces of plastic wrap. Put the tray in the fridge for another 10-15 minutes.

(3) Peel the pears and cut each pear into slices (6-8 slices depending on the size of the pears).

(4) Remove the dough from the fridge, prick it from place to place with a fork and place the pears on the dough. Sprinkle 1-2 tablespoons of brown sugar over the pears and put the tray in the preheated oven at 180C for 15 minutes.

(5) While the dough is in the oven, prepare the filling. Beat the egg with the remaining brown sugar and add over the milk. Melt the butter in a saucepan, add the sifted cocoa and mix well. Take the pan off the heat and add the composition of egg, sugar and milk, and rum essence. After obtaining a homogeneous composition, add the flour.

(6) Put the chocolate composition over the pears and put the tart for another 20 minutes in the oven.


Of Blueberry-Pear Fruit Jellies

Popular cooking methods include poaching (wine, syrup, fruit juice, water) and baking. Pears shine in bakery products such as tarts, pies and cakes, as well as in jams, preserves and chutneys. And because they are related to apples, it is generally understood that if a recipe calls for apples, pears can be replaced. Spices such as cinnamon, nutmeg and ginger complement the fruit in both edible and potable recipes.

Look for pears that are firm and bruised

choose pears that are firm to the touch and have no bruises or cuts. Some pears are wrapped in paper, which protects the pears and helps keep them flawless.

Store pears in Brown Bags

The pears will ripen on the tree., To bake them at home, put the hard fruits in a perforated paper bag and keep it at room temperature until the fruit is fragrant and gives light when pressed with the thumb. But be careful: the pears ripen very quickly. Overlapping pears are pulpy and the meat will be ground. Peel the pears before cooking, as their skin becomes hard when heated. Use lemon to prevent browning of the cut pears.

prevent premature browning by soaking cut pears in sour water (water mixed with a little lemon juice or vinegar)., It works on European pears such as Bartlett and Comice, but not on Asian pears. This guide can be found in your local supermarket, gourmet shop or Farmers Market, you can also order harder to locate varieties from online companies such as Harry & David. However, for the ambitious, you can try to grow your own pear tree right in the backyard. Visit your local backyard garden or try an online nursery that specializes in fruit trees, such as Adams County Nursery., Pears, Bell Peppers, and Coriander Salsa


Pear cakes

Scented and sweet, pears are the secret ingredient for many tasty recipes. And we don't just mean tarts or pies. Here are some delicious recipes with these wonderful fruits.

Pears cooked in wine

It is a simple recipe, but with which you will conquer the guests. You need the following ingredients: 3 or 4 pears, a glass of red, sweet wine, a spoonful of honey and one spoonful of sugar, cinnamon and a few raisins.

Repair mode: We wash the pears and peel them. We boil the wine together with the honey, cinnamon and raisins. When it starts to boil, add the pears and let them simmer for 20-25 minutes, turning them from time to time to
it goes well with wine. Then remove both the pears and the raisins on a plate. In the remaining wine, add the sugar and let it boil until it thickens like a sauce.
Place the pears and raisins on a plate and then sprinkle with wine sauce.
You can serve them with ice cream or cream.

Pear and chocolate tart

For tart with pears and chocolate, you need: 3 eggs, 200g sugar, 250 g 000 flour, 100 ml oil, 100 ml milk, 100 g chocolate, 3 small pears, a pinch of salt, a pinch of cinnamon and 1 sachet of powder baked.

Preparation: Mix the eggs with the sugar and salt powder until you get a foam, then add the flour and baking powder, preferably sifted. Pour the melted chocolate on a sea bath or in the microwave and leave to cool a little, oil and milk and mix well. Then cut the pears into small slices and pass them through the flour with a cinnamon powder. The flour will prevent the pears from slipping and settling on the bottom of the cake, and the cinnamon will wrap them in a delicious aroma. Wallpaper a cake form with butter or oil and flour and pour the composition. Place the pears given through the flour on top. Put in the preheated oven at 180 degrees for 45-50 minutes. Check with a toothpick. (Source fotopetitchef.ro)

Pear jam

Ingredients: 1 kg of pears, 700 g of sugar and the juice of a lemon.

Preparation: Peel the washed pears, remove the middle of the stone fruit, then cut into cubes. Put them in a pot and brush them with lemon juice and add sugar and leave to soak overnight. The next day they are boiled on the right heat for 45 minutes, stirred so that they do not stick, and after a quarter of an hour the fire is given more vigorously. Put the jam in jars while it is hot and turn it upside down for 15 minutes.


1. Mix flour and salt.


2. Separately rub the butter with the sugar until a creamy composition is obtained.


3. Add the yolk and lemon juice.


4. In this mixture add flour.


5. Put the dough wrapped in cold foil for 30 minutes.


6. Then wallpaper a tart tray with a diameter of 25 cm.


7. Grate the chocolate on top of the dough.


8. Peel the pears, cut them in half and then remove the spine


9. Cut each piece into as thin slices as possible.


10. Place the pears on the chocolate layer, at a distance approximately equal to each other.


11. Beat the whipped cream, egg and egg yolk, add the almond essence and distribute the mixture evenly around the pears.


12. Bake the tart at the right heat until evenly browned.
Serve cold


Pear and almond tart

I don't know what the idea of ​​"colorful kitchen" tells you, but I think of Andreea, the mother behind some delicious, baby-friendly dishes. You can find Andreea and her colorful kitchen on Facebook here and on Instagram here. We tell you, it has such delicious dishes that some of them appear today in the Mybabyfood box.

"We really like tarts and it seems to me that they fit perfectly with this time of year, as if it is a slightly autumnal preparation. I received some delicious orchard pears that I played with a bit and this wonderful wonder came out!

Dough ingredients
  • 250 gr of flour 650
  • 85 g of cold butter
  • 1 teaspoon of date syrup
  • 11-12 tablespoons cold water (from the refrigerator)
Ingredients for the composition
  • 4-5 pears (smaller) cut into thin slices
  • 3 tablespoons almond flakes
  • 1 tablespoon gray
  • 1 teaspoon cinnamon
  • 1 teaspoon of date syrup
How I did it
  • For the dough, I mixed the flour with the pieces of cold butter until I obtained a sandy dough, after which I added water and date syrup. I formed the whole dough into a ball and put it in the fridge for at least half an hour while I prepared the composition.
  • For the composition I heated a little in a pan all the ingredients (except one of the tablespoons of almond flakes) for a few more minutes to be absorbed from the pear juice (mine were very juicy).
  • After it was cold, I spread the dough and put it in a tart tray lined with baking paper (keeping a small part for the shapes on top), I sprinkled a little semolina on top, I poured the composition, I sprinkled the remaining tablespoon of almond flakes, I put the forms on top and greased them with a beaten egg.
  • It was in the oven until golden, about 30-35 minutes. "

Drd. pediatric nutrition Hadmaș Roxana

Specialist in Nutrition and Dietetics, Clinical and Community Nutrition, PhD student in Medical Sciences, Pediatrics branch


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