FASHION STYLE FOOD ALPHABET
sobota, 29 stycznia 2022
The Photographer
The next day I was meditating
Do not be afraid
Once we found our apartment, we went inside shivering
11 September
Slave Cemetery
Memories of September 11 - what was, is and will be
So what exploded before or in the Pentagon
why on September 11, 2001, more than an hour after the first on the strike, the armed forces did not send any of the fighters to action? I don't think anyone knows the answer to this question ...
Here are some interesting facts that I found while preparing to write:
Are all the presented photos just delusions, flights of insects, government unmarked helicopters or just retouching, forgery?
After "pulling out" individual frames, the object can be seen a bit accurately, although the image quality is still not very interesting.
go back to the 9/11 attack ...
World Trade Center and UFOs
How were the paper documents against Osama bin Laden and his organization survived in the ruins of the WTC, when both black boxes of the Boeing were completely destroyed?
Until now, no people have been captured who made suspicious stock market operations prior to the attack selling shares of airlines and other companies directly affected by the WTC attacks.
The old adage "if you don't know what's going on, it's about money" is working again.
Conspiracy theorists, as usual, formulated even the strangest hypotheses, blaming the US government, paramilitary American militias, satanists, aliens for the attacks (unfortunately, our compatriot, Dr.
The attacks of September 11 became the proverbial Pandora's box, from which evil poured out into the world.
INGREDIENTS
- 150 g of butter
- 150 g of dark chocolate
- 2 eggs
- 1/2 cup of sugar
- 90 g of flour (any, I used millet)
- 500 g of ground cottage cheese
- 1 vanilla pudding (powder)
- 1/2 cup of sugar
- 1 egg
- 1 strawberry jelly
- 300 g strawberries (fresh or frozen)
- 1/4 cup of sugar
- 100 g of Greek yogurt
- fresh strawberries
PREPARATION
- Boil 400 ml of water for jelly, put away from heat, add the powder and wait a few minutes. Then stir until the jelly is completely dissolved. Cut the fresh strawberries into slices, put them in a clean saucepan, add sugar and cook over a higher heat, stirring constantly for about 7 minutes, until they get soft, start to fall apart and are surrounded by a thick sauce. Thaw frozen strawberries in a saucepan, add sugar, bring to a boil, cook for about 3 minutes, grind with a blender not very thoroughly.
- Add strawberries to the jelly, mix and cool (you can put it in the fridge to make it faster). When the jelly is cold, add the yogurt and mix it.
- Grease a small square mold with a side of 20 cm or a round cake tin with a diameter of 22 - 23 cm and line it with baking paper so that the paper reaches above the edge of the mold. Preheat the oven to 160 degrees C.
- Cut the butter into pieces, put it in a saucepan and melt it over low heat while stirring. Set aside from the heat, add the finely chopped chocolate and, while stirring, melt until smooth.
- In a separate bowl, whisk the eggs and sugar together, do not whisk. Add melted chocolate and butter to them and blend briefly until smooth. Add the flour (it is best to sift it directly through a sieve) and briefly mix to a uniform dough. Put into the prepared baking tray and put in the oven. Bake for about 19 minutes , remove from the oven, but do not switch the oven off.
- Mix the curd with pudding (powder) and sugar until the ingredients combine. Add the egg and mix again. Put the brownie on the bottom, wrap the baking tray on the sides and bottom with aluminum foil and bake for about 20 - 25 minutes until the cheese solidifies. Remove and cool.
- Put the thickening strawberry mousse on the cooled cheese mass and put it in the fridge until total concentration (about 2-3 hours or overnight). Cut into portions and garnish with half a strawberry.
INGREDIENTS
- 4 eggs
- 3 egg yolks (keep egg whites until meringue)
- 1/2 cup of fine sugar
- 1/3 cup of potato flour
- 1/2 cup of plain wheat flour
- 3 proteins
- 150 g of fine sugar
- 1 tablespoon of potato flour
- 400 g strawberries *
- 2 tablespoons of amaretto liqueur (optional) or 1 tablespoon of sugar
- 1 teaspoon of potato flour
- 150 g peanut butter (with sugar and salt), room temperature
- 100 g of butter (medium hard)
- 1 teaspoon of instant coffee granules
- 1/3 cup powdered sugar
- 125 g mascarpone cheese (chilled)
- 1 tablespoon of honey
- 200 g of white chocolate
- 375 g mascarpone cheese (at room temperature)
- 250 g heavy cream 36% (cold)
- 1/4 cup powdered sugar
- the juice of 1 lemon
- 1/3 cup of Malibu
- 3 tablespoons of instant coffee granules
PREPARATION
- Warm the eggs at room temperature. Line the bottom of the baking tin with a diameter of 25 - 26 cm with a baking paper disc. Preheat the oven to 170 degrees C.
- Separate the whites from the yolks. Beat the egg whites until stiff, then gradually add fine sugar, 1 tablespoon each, whisking constantly. Finally, the foam should be thick and stiff. After adding sugar, beat the foam for about 2 minutes until it is shiny. Add one yolk (7 pieces in total), whisking each addition all the time. After adding the yolks, beat the mixture for about 3 minutes.
- Sift the potato and wheat flour into a separate bowl. Add 1/3 of the obtained mixture to the beaten eggs (also through a strainer) and gently mix with a spatula or mix briefly (preferably mix a little and stir a little). Add the rest of the mixture and mix with a spatula or mix briefly at low speed of the mixer until the ingredients are combined. Put into the prepared form and put in the oven.
- Bake for 25 minutes . Remove immediately and set vigorously on the table. Completely cool.
- Preheat the oven to 170 degrees C. Pour the egg whites into a clean bowl and beat with a mixer until stiff. Then add a spoonful of fine sugar, whisking constantly. After the added sugar, beat the egg whites for about 2 minutes. Finally, add the potato flour and mix for several seconds until the ingredients combine.
- Bottom to the mold (without rim) with a diameter of Line 25 cm with a baking paper disc. Put the meringue on it, bake for 20 minutes , then reduce the temperature to 100 degrees C and bake for another 20 minutes . Remove and cool.
- Wash the strawberries, dry them, tear off the stalks, cut them into slices, put them in a pot, add amaretto and bring to a boil. Cook for about 8 minutes on a slightly higher heat until the strawberries are tender, start to fall apart and form a thick juice. Add (preferably through a sieve) the potato flour, mix and bring to a boil, cool.
- Put peanut butter, coffee, butter cut into pieces and powdered sugar into a bowl. Beat for about 2-3 minutes until the mass is lighter and puffed up. Add mascarpone and honey, mix for about 1 minute until the cream is fluffy and thick.
- Melt the chocolate in a water bath and mix it with the mascarpone warmed at room temperature (be sure to follow the following procedure: add mascarpone spoonfuls to the melted chocolate, stirring vigorously with a spoon each time). Whip the cream together with the powdered sugar until stiff. Add it to the chocolate mass in 3 batches, stirring gently with a spoon each time.
- Cut the sponge cake into 2 tops (the bottom one may be a little thicker). Place the bottom plate on a plate, sprinkle with half a lemon and half of the Malibu. Pour the strawberries and then 3/4 of the cream white truffle. Place the second disc, soak again with half a lemon and Malibu, add peanut butter cream and sprinkle it with 1 teaspoon of instant coffee granules.
- Brush the sides of the cake with the rest of the white cream and put the meringue on top. Put in the fridge for about 3 hours. Before serving, cover the sides with coffee beans.
TIPS
- * You can use frozen strawberries (250 g) or simply replace them with strawberry jam spread directly on the countertop, without any additives.
- You can bake the sponge cake the day before and keep it covered.
- I used vanilla-flavored instant coffee and salted and sweetened peanut butter. I also recommend buying fine sugar
INGREDIENTS
- 6 eggs
- 2/3 cup of fine sugar or powdered sugar
- 120 g of wheat flour
- 50 g of potato flour
- 2 tablespoons of poppy seeds
- soaking : 16 tablespoons of almond liqueur, e.g. amaretto, juice of 1 orange and 1 lemon
- 3 teaspoons of instant strong coffee
- 2 tablespoons of hot water
- 2 eggs
- 6 tablespoons of powdered sugar
- 200 g of butter or vegetable butter
- about 30 g of ready-made meringues
- 120 g wine (sour) jam or marmalade
- 120 nutelli
- 500 ml heavy cream 30%
- 5 tablespoons of powdered sugar
- 3 tablespoons of poppy seeds
PREPARATION
- The eggs needed for the sponge cake and cream should be removed from the refrigerator beforehand and warmed to room temperature. Cool the heavy cream well in the refrigerator (or faster in the freezer). Preheat the oven to 180 degrees C.
- Sponge cake: beat the egg whites until stiff, then add the spoonful of sugar, whisking all the time thoroughly. While still mixing, gradually add the yolks. Keep whisking for about 5-10 minutes, until the foam is very fluffy and dense. The longer you whip the better. In three batches, add the sifted wheat flour together with the potato flour, each time mix briefly at low speed of the mixer until the ingredients combine into a homogeneous mass. At the end, stir in the poppy seeds.
- Put the mass into a springform pan with a diameter of 24 - 25 cm , only the bottom of which should be previously covered with baking paper. Bake for 25 - 30 minutes , remove from the oven and set vigorously on the countertop, cool, then cut into 2 plates.
- Coffee cream for meringue: dissolve the coffee thoroughly in 2 tablespoons of boiling water, cool. Beat the eggs with half of the powdered sugar (3 tablespoons) on medium speed of the mixer until fluffy, thick and light (about 8 minutes).
- Put the butter in the second bowl, the remaining 3 tablespoons of powdered sugar and beat it into a fluffy and light cream (about 5 minutes). Gradually, but in short intervals, add the egg mass to the whipped butter, mixing all the time, and finally blend with the coffee.
- Assembling the cake: put the bottom sponge cake on a plate, sprinkle with half of the saturation (mixed liqueur with orange and lemon juice). Brush with half of the mixed jam and nutella, then with half of the coffee cream.
- Put 1/3 of the meringue aside to decorate the sides and put the rest one next to the other on the cream, pour the coarse crushed meringue into the missing places. Brush with the rest of the coffee cream.
- Sprinkle the second disc from the side of the cut with half of the remaining impregnation, brush with the rest of the mixture of jam and nutella and place on the cream with the smeared side down. Sprinkle the rest of the soaking onto the top and put it in the fridge.
- Beat cold cream cake with powdered sugar on medium blenders until stiff and thick. Spread it on the top and sides of the cake, cover the sides with the rest of the roughly crushed meringue. Sprinkle the sides with poppy seeds.
INGREDIENTS
- 150 g of pasta
- 2 teaspoons of olive oil
- 1 large clove of garlic
- 1 red pepper (e.g. oblong ramiro)
- 1/2 tablespoon of butter
- 100 g of smoked salmon
- 60 ml of heavy cream 30%
- 1/2 chili pepper and / or freshly ground black pepper
- a dozen basil leaves
PREPARATION
- Cook the pasta al dente and drain, keeping about 1/4 cup of water.
- Pour olive oil into the pasta pot, add the finely chopped garlic and fry it.
- Add the diced paprika and fry, stirring every now and then, for about 3 minutes until the paprika is tender. Finally, add the thinly sliced chili pepper (without seeds) if you are using it.
- Add butter and chopped salmon and sauté for 1 minute. Add pasta and cream and bring to a boil. Cook for a while until the sauce thickens. If it is too thick, you can add the saved pasta water.
- Sprinkle with chopped basil and season with freshly ground pepper if you haven't added chili.
INGREDIENTS
- 4 eggs
- 1/3 head of iceberg lettuce
- a bunch of radish
- 50 g sunflower sprouts (1 packet)
- 50 g of almond flakes
- 200 g of 12 or 18% thick cream from a cup or Greek yogurt
- 1 tablespoon of mayonnaise
- 4 tablespoons of chopped dill
PREPARATION
- Hard-boil the eggs. Cut into quarters. Wash, dry, chop the lettuce, put it in a wide salad bowl or a large plate. Arrange the thinly sliced radishes and sprinkle with sunflower sprouts.
- Combine the sauce ingredients and pour over the salad. Sprinkle with almond flakes, lightly browned in a dry frying pan. Season with salt just before serving.
INGREDIENTS
- 850 g of ready-made poppy seed mass (e.g. with nuts and raisins)
- 6 eggs
- 6 tablespoons of wheat or gluten-free flour, e.g. millet or semolina or breadcrumbs
- 1/2 teaspoon baking powder
- 3 oranges
- 1 orange jelly
- 500 ml cream 36% (cold)
- 250 g of mascarpone
- 4 tablespoons of powdered sugar
- 1 op. vanilla sugar
- optional - 2 pcs of cream-fix, cream stabilizer
- 100 g of plain chocolate
- 3 tablespoons of vegetable oil
- 1 tablespoon of butter
- marzipan stars
- fresh orange
PREPARATION
- Take the eggs out of the refrigerator beforehand. Preheat the oven to 180 degrees C. Beat the egg yolks until they are fluffy, beat the egg whites separately until stiff. Mix the poppy seed mass with the flour and baking powder.
- Mix with the yolks, then gently mix with the whipped egg whites. Put the mass into 2 molds with a diameter of 24 cm or if we only have one mold - put half of the mass into this one form.
- Put in the oven and bake for 30 minutes . You can bake 2 baking trays at the same time or one after the other. Cool it down thoroughly.
- Peel the oranges with the white part under the skin. Carve out the orange pieces between the membranes (directly above the larger pot, collecting the orange juice for it). Do not add cellulose. Divide the orange pieces into smaller pieces. Cook for a few minutes, stirring constantly, until at the end only a few tablespoons of juice remain. Then set aside from the heat, add powdered jelly and stir until it is completely dissolved. Cool and chill to stiffness.
- Whip the cream stiff together with the mascarpone, powdered sugar and vanilla sugar. Finally, add cream stabilizer if you are using it.
- Place the first poppy seed top on a plate, add 1/3 of the cream, then oranges and again 1/3 of the cream. Place the second poppy seed top, cover the top and sides with cream. Put in the fridge.
- Pour over the chocolate glaze (melt the broken chocolate into cubes together with the oil and butter). Garnish with marzipan stars and fresh orange. Store in a refrigerator.
SERVING PROPOSAL
Marzipan stars: 50 g marzipan mass + 100 g powdered sugar + 1 tablespoon lemon juice. Place the marzipan mass in a bowl or preferably a melaster container, add powdered sugar. Knead by hand or mix, gradually adding lemon juice until the ingredients combine into a uniform ball. Roll it out on the board, cut out the stars with a mold.
TIPS
- It is worth adding to the cake if you have liqueurs : orange and amaretto. Sprinkle the poppy seed tops with amaretto liqueur (3 tablespoons of liqueur for each table top) and add 3 tablespoons of orange liqueur to the oranges (at the end of cooking). You can also use rum or vodka - as we like.
- Instead of orange and jelly, you can use 1 jar of orange jam (220 g). It is enough to put it on the cream.
- Poppy tops made of HOMEMADE POPPY SEED MASS must be soaked, because they are less moist than those made of ready-made mass. Additionally, you need to add powdered sugar, either to the poppy seed mass or to beaten yolks.
INGREDIENTS
- 4 eggs, at room temperature
- 100 g of powdered sugar
- 70 g of wheat flour
- 70 g of potato flour
- 500 ml of milk
- 1/2 cup of sugar
- 1 and 1/2 tablespoons of wheat flour
- 1 and 1/2 tablespoons of potato flour
- 1 yolk
- 200 g of butter
- 250 g of vanilla halva
- 250 ml of strong coffee (e.g. from 2 tablespoons of instant coffee)
- optional: a few tablespoons of alcohol (e.g. rum, amaretto) or flavored coffee syrup (chocolate, coffee, vanilla)
- 1/2 jar of currant jam
- 3 teaspoons of instant coffee powder
- coffee meringues or plain white ones sprinkled with coffee
PREPARATION
- Preheat the oven to 180 degrees C. Put baking paper on the bottom of the springform pan with a diameter of 21 cm , fasten the hoop leaving the paper outside.
- Beat the yolks with half of the powdered sugar for about 7 minutes, until a fluffy and thick mass is formed. In another bowl, beat the egg whites with the rest of the powdered sugar for about 7 minutes, until a thick, shiny and stiff foam is formed.
- Sift the wheat flour and potato flour together into a separate bowl and mix thoroughly.
- Combine the egg yolks with the egg whites with a spatula, making a few or a dozen gentle movements. Then, sift 1/3 of the flour mixture to the mass and very gently combine with a spatula, without destroying the compacted foam. Add another 1/3 of the mixture and gently combine again, do the same with the remaining flour.
- Put the mass into a prepared form and put it in the oven, bake for about 35 minutes.
- Take the baked sponge cake out of the oven and, when it is completely cool, cut it on 3 horizontal surfaces.
- Pour off 2/3 cup of milk and mix it thoroughly (e.g. with a stick) with the wheat and potato flour, sugar and yolk.
- Boil the rest of the milk (until it starts to boil over), then pour the mixture of milk, flour and yolks into it, while stirring vigorously with a whisk. Boil it, stirring every now and then.
- After boiling, put the finished pudding away from heat, pour it into a clean bowl and cool completely.
- Beat the soft butter for about 3 minutes until it becomes puffed up, then gradually, in short intervals, add the pudding, whisking continuously. Finally, add the crushed halva and blend until combined.
- Brew a coffee, add alcohol or syrup and mix. Completely cool.
- Place the first lower biscuit top on a platter and use a spoon to sprinkle 1/3 of the cooled down coffee on it. Sprinkle with instant coffee (you can use loose coffee through a strainer). Put 1/3 of the mass and put on the second disc.
- Soak, sprinkle with coffee and spread with jam. Put 1/3 of the mass and cover with the last circle of the sponge cake. Soak, sprinkle with coffee and cover with the rest of the mixture (top and sides).
- Put in the fridge overnight. Before serving, decorate with meringues.
INGREDIENTS
- 6 eggs
- 1/2 onion
- 1 tablespoon of butter
- 1 teaspoon of olive oil
- 1 small zucchini
- 1 teaspoon of thyme
- 4 tablespoons of grated yellow cheese
- 3 tablespoons of parsley leaves + for decoration
- 2 tablespoons of mayonnaise
- 1/2 teaspoon of mustard
- 1 tablespoon of cream 12%
PREPARATION
- Hard-boil the eggs. Dice the onion, salt and fry in a pan in butter with olive oil.
- Add the unpeeled zucchini and thyme and fry, stirring every now and then, for about 5 minutes, until the zucchini is softened, evaporated, but still green.
- At the end, add the chopped parsley. Remove from the pan, cool, season with salt and pepper.
- Peel the boiled eggs, cut into halves, put the yolks on a plate and mash with a fork. Add zucchini, cheese and mix.
- Put into the recesses in the egg whites and put on a serving plate, garnish with sauce and parsley.
INGREDIENTS
- 5 eggs
- 1 cup of flour
- 1 cup of sugar
- 2 tablespoons of potato flour
- 1 teaspoon of baking powder
- 2 cream or lemon puddings
- 700 ml of milk
- 400 g of butter
- 1 and 1/2 cups of sugar
- 1/2 lemon juice
- 1/2 teaspoon of lemon flavor
- 1 tablespoon of spirit
- about 1 cup of boiled water
- 1/2 lemon juice
- 1 tablespoon of spirit
- approx. 200 g of ready-made meringues
PREPARATION
- Beat the eggs and sugar thoroughly until a white and fluffy mass (best be steamed, then when the mass is warmed up and the sugar dissolves, remove the bowl from the steam and keep whisking).
- Add the sifted wheat flour, potato flour and baking powder. Gently but thoroughly mix by mixing with a spatula or briefly mixing at the minimum speed of the mixer.
- Put it into a springform pan with a diameter of 24-25 cm, smeared with fat and sprinkled with breadcrumbs and bake for about 30 minutes at 180 degrees C.
- Boil two puddings in 700 ml of milk and cool. Cream the soft butter and sugar into a fluffy and white cream. Then gradually add the cooled pudding.
- When the mass is fluffy, add the juice of 1/2 lemon, lemon aroma and spirit in small portions.
- Cut the sponge cake, soak it with boiled water, lemon juice and spirit. Spread 1/3 of the lemon cream on the lower table top, arrange the meringues, cover with 1/3 of the cream and the second part of the sponge cake.
- Brush with the last 1/3 of the amount of cream and decorate with meringue. Put in the fridge for a minimum of 1 1/2 hours.
INGREDIENTS
- 5 eggs
- 1 ripe avocado
- 1 tablespoon of lime juice
- 1/2 clove of garlic
- a piece of chili pepper or 4 drops of tabasco
- 2 teaspoons of extra virgin olive oil
- 2 tablespoons chopped fresh coriander or chives
- 1 small tomato (1/2 cup chopped)
PREPARATION
- Hard-boil the eggs, pour cold water over them, beat the shells and leave them in cold water until they cool down. Peel, cut lengthwise in half, remove the yolks and place them in a deep plate. Mash it with a fork.
- Wash the avocados, cut them in half lengthwise, remove the stone, remove the pulp with a spoon and crush it coarsely with a fork. Sprinkle with lime juice and add to the yolks.
- Add grated garlic, chopped chili or tabasco, olive oil, coriander or chives and season with salt and pepper.
- Blanch the tomato, peel it, cut it into small cubes and drain the juice. Add to the paste and mix gently.
- Fill the egg whites with the stuffing, then garnish with greens and finely chopped chili peppers.
INGREDIENTS
- 4 eggs
- 100 g of ham
- 1 tablespoon of mayonnaise
- 1/2 teaspoon of mustard
- 1 tablespoon chopped basil or 1 teaspoon chopped parsley
- 1 tablespoon of chives
- 1 radish
PREPARATION
- Hard-boil the eggs, peel them, cut them in half lengthwise, remove the yolks and place them in a deep plate. Mash it with a fork.
- Add finely diced ham, chopped chives, basil or parsley, combine with mayonnaise and mustard. Season with salt and pepper.
- Fill the egg whites with the stuffing and put them on a plate, garnish with radish, chives or basil.
INGREDIENTS
- 5 eggs
- 1/2 cup of sugar
- 100 g of wheat flour
- 35 g of potato flour
- 1 teaspoon of baking powder
- 750 ml of milk
- zest of 1 lemon
- 3/4 cup of sugar
- 3 tablespoons of wheat flour
- 3 tablespoons of potato flour
- 3 egg yolks (keep egg whites until meringue)
- 375 g of butter
- 3 proteins
- 150 g of sugar
- 1 tablespoon of potato flour
- 280 g of cherries in thick syrup, frużelinie or cherry jam
- coconut shrims
- 2/3 cup of brewed green tea, cooled down
- 1/3 cup of lemon juice
- optional: 4 tablespoons of lemon liqueur
PREPARATION
- Warm the eggs at room temperature. Line the bottom of the baking tin with a diameter of 26 cm with a baking paper disc. Preheat the oven to 170 degrees C.
- Separate the whites from the yolks. Beat the egg whites until stiff, then gradually, in small portions, add sugar, 1 tablespoon each, whisking constantly. Beat the foam for about 2 minutes more until it is thick and shiny.
- Now add the yolks one by one, whisking all the time after each added yolk. Finally, beat the mixture for about 3 minutes more.
- Sift wheat, potato and baking powder into a separate bowl. Add the resulting mixture to the beaten eggs (also through a strainer) and gently mix with a spatula or mix briefly at minimum speed. Put into the prepared form and put in the oven.
- Bake for 25 minutes . Immediately remove from the oven and cool completely. Then cut into 2 tops.
- Pour off 200 ml of milk and mix with a whisk, wheat flour, potato flour and egg yolks. Boil the rest of the milk with lemon zest and sugar. Pour the mixture with flour and egg yolks into the boiling milk while stirring vigorously with a whisk. Bring to a boil, set aside from heat, and cool thoroughly.
- Dice the butter and leave it for min. 30 minutes at room temperature. Then, whipping all the time, add 1 tablespoon of the cooled pudding mass to it in fairly short intervals.
- Preheat the oven to 170 degrees C. Pour the egg whites into a clean bowl and beat with a mixer until stiff. Then add the spoonful of sugar, whisking all the time. After the added sugar, beat the egg whites for about 3 minutes. Finally, add the potato flour and mix for several seconds until the ingredients combine.
- Bottom to the mold on the Wed. Brush 26 cm with butter and sprinkle with a thicker layer of potato flour. Put the meringue on it, leaving about 2 cm of free edge. Bake for 20 minutes, then reduce the temperature to 100 degrees C and bake for another 20 minutes . Remove and cool.
- Mix the ingredients of the impregnation.
- Put the lower top of the sponge cake on a plate, soak it with half of the saturation. Brush with a thin layer of cream, put cherries, cover with half of the remaining cream. Then put the second circle of sponge cake and soak it with the rest of the soaking.
- Put the rest of the cream on top, and spread it on the sides of the cake. Cover the sides with coconut shavings. Put in the fridge.
- After about an hour, when the cream is a little stiff, put the meringue on top. Set aside in the refrigerator for a few hours (minimum 2 hours) or overnight. Cut the cake with a knife and a ball.
INGREDIENTS
- 6 eggs
- 50 g of feta cheese
- 2 teaspoons of mayonnaise
- 6 pieces of dried tomatoes
- salt and pepper
- 2 tablespoons of chopped chives + for decoration
- 2 tablespoons of mayonnaise
- 1/2 teaspoon of mustard
- 2 tbsp cream 12%
PREPARATION
- Cut the boiled eggs into halves, remove the yolks and put them on a plate, add feta cheese, mayonnaise and mash with a fork.
- Add finely chopped sun-dried tomatoes, season with salt and pepper and mix, at the end add the chives. Put in halves of egg whites.
- Mix the ingredients for the sauce. Arrange the eggs on a platter, garnish with sauce and chives.
TIPS
How to boil the eggs : put the eggs into a pot of warm water, cover and put on high heat to boil. Reduce heat and cook for approx. 6 minutes. After this time, remove the pot from the heat, put it in a sink and pour cold water over it, if necessary, replace the water with colder water. Break the shell and leave the eggs in the water (when the water gets under the shell, the eggs will peel more easily).
INGREDIENTS
- 160 g of crispy chocolate cookies, e.g. family cookies
- 30 g of butter
- 1 kg of smooth cheesecake cottage cheese (e.g. President from a bucket)
- 1/2 cup of sugar
- 200 g of plain chocolate
- 1 and 1/2 tablespoons of food gelatin (cannot be fix)
- 1/4 cup of milk or water
- 300 g of raspberries
- 100 g of blackberries (or raspberries as above)
- 2 raspberry jelly
PREPARATION
- Prepare jellies according to the instructions on the package, subtracting 1/2 glass of water from the total amount of water (from 1 liter).
- Crumble the cookies (in a mixer or in a bowl with a pestle). Add melted butter and mix thoroughly. Put on the bottom of a springform pan with a diameter of 26 cm and pat.
- Mix the cheesecake curd with sugar. Break the chocolate into cubes, put it in a bowl and melt it, let it cool for a while.
- Combine with the cheese as follows: add 2 - 3 tablespoons of cheese to the chocolate, stirring all the time, until at the end you get a smooth mass (if it fails and you get lumps of solidified chocolate, then you can reheat the mass, e.g. in a microwave oven to reheat it. melting of the chocolate).
- Pour the gelatin with hot milk or water and let it swell for 5 minutes. Then stir until the gelatin is completely dissolved (gently heat up if necessary).
- Add 1-2 tablespoons of chocolate mass to the gelatine and mix, then add another tablespoon of the mass while stirring. Combine with the rest of the chocolate mass.
- Put on the bottom of the cookies and put in the fridge. After about 1 - 2 hours, when the mass is a little bit solid, put the raspberries and cold, but still liquid jelly.
- Put the dessert in the fridge for a few hours until the mixture stiffens.
INGREDIENTS
- 1 liter of milk
- 2 yolks
- 3 full tablespoons of wheat flour
- 3 full tablespoons of potato flour
- 1/2 cup of sugar
- 200 g of butter
- 400 g petit beurre biscuits
- 1 can approx. 500 g of fudge mass
- 3 - 4 bananas
- 1/4 of a lemon
- 500 ml heavy cream 36% (very cold)
- 4 tablespoons of powdered sugar
PREPARATION
- Pour off 1 glass of milk and mix it thoroughly (e.g. with a rod) with egg yolks, wheat flour, potato flour and sugar.
- Boil the rest of the milk (thoroughly until it boils), then pour the mixture of milk, flour and yolks into it, while stirring vigorously. Boil it.
- After boiling, put the finished pudding away from the fire, pour it into a clean bowl and cool completely (you can put a cling film on top to prevent the skin from forming) - you can prepare the pudding in advance.
- Beat the soft butter with a mixer until it is fluffy, then, in short intervals, add the pudding, whisking continuously.
- The 21 cm x 32 cm form is lined with baking paper. Place the first layer of biscuits on the bottom. Spread 1/4 amount of custard cream, put banana slices previously sprinkled with lemon juice on top.
- Cover with another 1/4 amount of the pudding mass and then put a layer of biscuits. Spread the butterscotch mass (set aside 2 tablespoons of butterscotch for decoration) and place the biscuits again. Spread the rest of the pudding on top, cover with biscuits and put in the fridge.
- Beat the cold cream with powdered sugar until stiff, put on the cake and drizzle with the melted buttered mass. Put in the fridge for a few hours
INGREDIENTS
- 250 g broccoli (approx. 1/2 broccoli)
- 1/3 cup of millet
- 1 cup of broth
- 1/3 cup of basil leaves and oregano or parsley
- 1 egg
- 1 tablespoon breadcrumbs + to coat
- clarified butter or vegetable oil
PREPARATION
- Cut off the broccoli florets, add to lightly salted boiling water and cook for about 7 minutes. Drain, evaporate and cool.
- Pour the millet into a saucepan, rinse, strain, add the broth, cover and bring to a boil. Reduce the heat and cook, covered, for 15 - 20 minutes, until the groats have absorbed all the liquid.
- Cooked and cooled groats and broccoli with herbs can be ground in a grinder with a medium-mesh sieve or ground in a melaster (mini crusher). You can also crush it with a fork or chop it finely on a board (I advise against using a giraffe blender).
- Add the egg and breadcrumbs to the resulting mass. Season with freshly ground pepper and salt if necessary. Mix thoroughly. If the resulting mass is too thin, you can add 1 tablespoon more breadcrumbs.
- With hands moistened with cold water, form 5 chops. After shaping the cutlets, roll them in breadcrumbs.
- Fry for about 5 minutes on each side in a hot pan with clarified butter or vegetable oil.
INGREDIENTS
- 50 g of ribbon rice noodles
- 200 g of shrimp
- 100 g of mushrooms
- 100 g tofu (optional)
- 1 tablespoon of coconut or other vegetable oil
- 1 tbsp red curry paste *
- 500 ml of vegetable broth
- 250 ml coconut milk (canned)
- fresh coriander
- optional - 1 tablespoon of fish sauce
- 2 tablespoons of chives
PREPARATION
- Cook the rice noodles according to the instructions on the package. Drain and rinse.
- Clean the shrimp from the shells and intestines, tear off the tails, cut into pieces (2 shrimps can be kept whole for decoration).
- Wash the mushrooms and dice them. Dice the tofu (if you use it). Prepare the ingredients for the homemade curry paste *.
- In a saucepan, fry the curry paste, stirring constantly (about 2 minutes) or the prepared ingredients for a homemade curry paste. In the meantime, pour 2 - 3 tablespoons of coconut milk so that the paste does not stick to the bottom and burns.
- Pour in the hot broth and cook for 3 minutes. Add coconut milk and cook for about 3 minutes, season with fish sauce or salt if necessary.
- Add chopped mushrooms and cook the tofu for 1 minute. Add the prawns and pasta and cook for 1/2 minute. Serve immediately, sprinkle the soup with coriander and chives.
TIPS
* You can buy ready-made or use a mixture of the following ingredients:
2 tablespoons finely chopped onion, 1 grated garlic, 1/2 chili pepper, 1/2 teaspoon grated lime zest, 2 teaspoons grated ginger, 1/2 teaspoon turmeric and 1/2 teaspoon sweet paprika powder, and if we have - 1 teaspoon shrimp paste