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Gratin with summer fruits

Gratin with summer fruits


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  • a large nectarine
  • 3 apricots
  • 4 plums
  • a handful of blackberries
  • a box of mascarpone
  • an egg
  • 3 tablespoons milk
  • peel of a lemon
  • 4 tablespoons brown sugar

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Summer fruit gratin:

Wash the fruit and cut into slices. Place in a soufflé bowl, place the blackberries on top. Mascarpone cheese is mixed with egg, milk, 2 tablespoons sugar and lemon peel. Pour the mixture over the fruit. Sprinkle the rest of the sugar on top and put the bowl in the oven until the cheese thickens well. Remove and leave to cool a little, serve either hot or cold.


Three fruit cake recipes, only good for summer!

[mark style = & # 8221text & # 8221 color = & # 8221 & # 8221] As shops and markets are full of fruit these days, Be Clementine offers you three recipes for fruit cakes, delicious and easy to prepare. [/ mark]

Photo: feelgoodfoodie.net

Cheesecake with strawberries and Greek yogurt

This recipe by blogger Yumma is great precisely because you don't need an oven. Instead, you need about 500 grams of crushed biscuits, 73 grams of brown sugar, 75 ml of coconut oil, and a teaspoon of cinnamon. The ingredients for the cream are 225 g of sweet cheese, 245 g of Greek yogurt, 75 ml of honey, 2 teaspoons of lemon juice, a teaspoon of vanilla essence and 35 g of salt. Don't forget the strawberries (500 gr). The cake is served in glasses or bowls.

Once you have all the ingredients in a bowl, mix the biscuits with the brown sugar and coconut oil. You then divide the composition into glasses or bowls in which you will serve dessert. In another bowl put the cheese, yogurt, honey, lemon juice, vanilla and salt and mix with a mixer until a homogeneous composition is formed. The cream obtained will be placed over the base of the biscuits in the glasses. They will then go to the refrigerator where they will stay for 2 to 3 hours.

While the cake is in the fridge, cut the strawberries into slices and "harden" them a little in a pan with sugar and vanilla to taste.

After the cake has cooled add the strawberry sauce on top and voila, you have a delicious cheesecake!

Photo: iwashyoudry.com

Cherry and mascarpone cake

A delicious cake with which you can turn your friends on your back. For the dough you need: 8 eggs, 10 tablespoons of sugar, 150 g of butter, 10 tablespoons of flour, grated lemon or orange peel, a sachet of baking powder, a bottle of vanilla essence, salt, 350 g of cherries and two tablespoons of cocoa. For the cream you need: a box of mascarpone, 200 ml of sweetened liquid cream and 3 tablespoons of powdered sugar.

The first step is to peel the cherries. Then separate the egg whites from the yolks. Mix the yolks with the butter and sugar (only 5 tablespoons). Beat the egg whites with the salt, the rest of the sugar, a few drops of vanilla essence and the lemon / orange peel. In this composition then gradually add the yolk mixture.

Then add the flour and baking powder and mix from the bottom up. Half of the dough thus obtained must reach a tray, mix the other half with cocoa and pour it over the simple dough. Put the tray in the oven and after 15 minutes add the cherries. Put the tray back in the oven and leave it until the cake browns slightly.

For the cream, mix the mascarpone with the powdered sugar and whipped cream. Pour the cream over the cake and spread until it is even. Leave the cake in the oven for two or three hours and you can serve it.

Photo: figsandpigs.com

Dark chocolate and apricot tarts

A recipe, perfect for special occasions, tarts with dark chocolate and apricots will make a sensation. The ingredients are: 120 gr of flour, 30 gr of cocoa, 30 gr of sugar, 300 gr of butter, a yolk, 180 gr of chopped apricots, 2 teaspoons of salt, 110 gr of dark chocolate, 2 eggs, 60 g brown sugar, 2 whole apricots. You also need a tart pan.

Mix the flour with the sugar and cocoa. Then add 75 grams of butter, then the yolk. If you think the resulting dough is too dry, add a little water. Gather the composition into a ball, wrap it in foil and put it in the oven for an hour.

Until the composition cools down, put the chopped apricots in a pan, put water and lemon juice on them and leave them on the fire for five minutes, then turn them into a paste using a blender.

Place the dough in the fridge in the tart tins and bake for 10 minutes. Then put a tablespoon of apricot paste in each tart. Meanwhile, melt the remaining butter and dark chocolate. In another bowl, beat the eggs and brown sugar, then mix the composition with the chocolate and butter.

Put the chocolate composition in the tarts, over the apricot composition and put them back in the oven for another 10 minutes. Pour a little hot water over the apricots. Peel a squash, grate it and cut it in half. Put the tarts back in the oven, this time for 15 minutes.


Very tasty cake with semolina and berries!

Check "1 glass of everything" - the recipe is easy to remember, and the result is delicious. Release the fruit freezer before the new season.

INGREDIENT:

& # 8211 1 glass of kefir, yogurt or sour milk

& # 8211 1 glass of fruit (I used frozen currant)

& # 8211 1 teaspoon baking powder.

METHOD OF PREPARATION:

1. Mix the eggs with salt and sugar, pour the kefir and mix again.

2. Add flour, semolina, baking powder and mix until smooth.

3. Pour oil, mix and the dough is ready. Optionally you can leave it for 30 minutes, until the semolina swells.

5. Add the fruit to the dough, mix, transfer to a mold (19 * 19 cm) and place in the preheated oven at 180 ° C for 40 minutes.

Advice. You can also spread the fruit on top of the dough. Sometimes frozen fruit cakes do not bake inside due to the difference in temperature - frozen fruit cools the dough. So do the toothpick test to make sure the cake is ready. If the surface is brown and the inside is raw, cover the cake with foil and cook for another 10 minutes.

6. Remove the cake from the pan, let it cool and invite everyone to tea.

A soft, fluffy and very, very tasty cake! Complete your collection of favorite recipes and be sure to try it in the summer with fresh fruit.


Summer recipes & ndash fresh and light ideas

In order for summer to come to your table faster, in this article we present you some ideas for light and very colorful recipes. Tomatoes stuffed with cheese or tapenada, basil & eacute basil, fresh fruit minestrone with spicy syrup & hellip

So for the coming summer are you ready to prepare a menu full of freshness and flavor? On the menu - ultra fresh appetizers, wholemeal dishes or desserts full of vitamins.


Gratin with Brussels sprouts

Line a heat-resistant dish with butter and breadcrumbs and set aside.

Put lightly salted water to boil in a bowl of the right size.
Add the frozen Brussels sprouts when the water boils and leave covered on the fire for about 3 minutes or until the cabbage is done and can be easily pierced with the teeth of a fork.

Drain in a colander and immediately sprinkle with lemon juice to keep its color beautiful. Depending on how big they are, you can leave them whole or cut in half. Spread the Brussels sprouts in the heat-resistant dish, as much as possible in a single layer and sprinkle with oregano, to taste.

Separately, beat the yolks well with sour cream, salt and pepper to taste. Pour evenly over the cabbage and sprinkle generously with grated cheese. Put in the preheated oven, for about 20-25 minutes, on the right heat or until the cheese is melted and it has a nice golden crust on top.


Tofu with pan-fried summer vegetables

I confess, tofu has been in my culinary repertoire for a relatively short time. Because I have a reluctance to do anything that tries to imitate something else and as I knew about tofu that it would try to imitate cheese, I have maintained a certain state of circumspect towards it for a long time. Everything until one day, when, being invited by someone to a vegan restaurant (from abroad) I didn't have much choice and I ordered a tofu and I was amazed at how wrong my idea about it was. Tofu has a cheese-like texture, it's true. In contrast, however, it does not have its own pronounced aroma, instead it has the magical quality of absorbing more like an insatiable sponge all the aromas it comes in contact with.

This first contact of mine with tofu happened years ago and when I returned home, I was very pleasantly surprised to discover after a while on the store shelves the specialties with tofu from Inedit. To tell you the truth, my favorite remained simple tofu, because I prefer to infuse it with the flavors I choose. It is a very strong tofu, it behaves very well when fried in a pan and has a pleasant texture.

As for the tofu recipe with summer vegetables in the pan, it is very fast, it has pleasant textures and fresh and brave flavors (as I like it). Obviously, in addition to the vegetables I used, others can be successfully included in this combination, for example mangetout peas (tender peas that are completely consumed) and / or mushrooms of all kinds. Let's see what's with the recipe!

Summer Tofu Ingredients with Pan:

  • 1 box Simple tofu Unpublished (300 grams)
  • 70 grams of onions (obviously, you can put 50 grams, but also 100)
  • 90 grams of red pepper (also approximations with a few tens of grams up or down are allowed)
  • 450 grams zucchini zucchini (2 smaller pieces)
  • 50 grams of fresh spinach
  • 4 cm. fresh ginger root
  • 2 cloves of garlic
  • 1 chili pepper
  • 4 tablespoons vegetable oil
  • 40 ml. soy sauce
  • 1 teaspoon sugar
  • 1 file
  • 1 bunch of green coriander and pepper

Preparing summer tofu with vegetables in a frying pan:

As you can see from the image below, the ingredients are very affordable, I don't think it would be a problem for someone to buy them.

1. For starters, tofu Unpublished. As you can see, it looks like a piece of cheese. I drained it well of the brine and rinsed it in some cold water, to desalinate it as much as possible.

2. In a frying pan, heat 2 tablespoons of oil, then add 1 clove of garlic flattened with a knife blade, 4 thin slices of ginger and a little chili pepper. Immediately, I added and tofu Unpublished, which I portioned into 4 rectangular sticks, but can also be cut into cubes, slices, etc. The tofu browns quickly on all sides and is removed on absorbent paper. Discard the oil, garlic, chili and ginger from the pan.

3. In order for things to go really fast, it is essential to prepare all the vegetables in advance. We start with zucchini, which is cut into thin slices according to preference (round or long slices) and sprinkled with a little salt (I emphasize, a little salt, because we have salted tofu and soy sauce). Leave the zucchini aside to remove from the liquid under the action of salt and cut the julienne onion, the remaining garlic and ginger and finely chop, as well as the chili. The red pepper is cleaned of seeds and stalks and cut into squares with a side of about 2-3 cm. The spinach is picked, washed and dried.

Heat the remaining oil in a pan and add the onion, garlic, ginger, chili pepper and bell pepper. Saute quickly for 1-2 minutes, until they begin to soften.

4. Add the soy sauce, sugar, squeezed lime juice and 3-4 tablespoons of cold water to the pan. Stir briefly and add tofu Unpublished already fried. Return the tofu to the pan a few times to absorb the sauce well, then add the slices of zucchini well tamponed with paper towels to remove salt and liquid from the surface. Cook the zucchini together with all the vegetables for 2-3 minutes, until it softens enough to become flexible, but in no case to be porridge.

5. At the last minute, add the spinach and mix everything, then remove from the heat, add freshly ground pepper to taste and 1/2 bunch of chopped green coriander.

Match the salty taste (I did not add any salt other than the one sprinkled on the pumpkin) and serve hot food, sprinkling the rest of the green coriander on top. The vegetables are spicy and with a pleasant texture, slightly crunchy, tofu is flavored with everything I put in the pan.

I hope you try the recipe and why not, adapt it to your preferences. Good appetite!


Good woman seafood

How do you prepare this French appetizer?

1. First you need to adjust the oven to 260 degrees.
2. Wash the salads and mushrooms and cut them into thin slices.
3. Grease a bowl with butter and add a pinch of salt and pepper.
4. Put the salads and mushrooms on the bottom, and sprinkle parsley on top.
5. Now add the seafood and fish soup. Pour enough white wine to cover the composition.
6. Put the lid on and put the pot in the oven for about 40 minutes.
7. After 40 minutes, take out the appetizer and drain the sauce in a bowl, over which you add the cream and butter, mixing well.
8. Pour this sauce over the seafood and put it in the oven for another 5 minutes.


Fruit Chocolate Cake & # 8211 A truly amazing cake

In summer, when a lot of fruit appears, I can't help but prepare delicious desserts. I recently made a tasty cake that I ate with my family. Everyone was delighted to taste such goodness.

Dough ingredients:

  • 7 eggs, 7 tablespoons powdered sugar
  • 4 tablespoons cocoa
  • Half a sachet of baking powder
  • a pinch of salt

Ingredients for the filling:

  • 500 gr cream cheese
  • 300 ml sweet cream for whipped cream
  • 1 sachet of vanilla sugar, 2 sachets of powdered sugar
  • Peel a squash, grate it and squeeze the juice

Ingredients for the glaze:

Method of preparation:

First you have to take care of the dough and separate the egg whites from the yolks. Beat the egg whites with the salt and sugar until you get a firm meringue.Then add the yolks, one by one and mix well. Then mix the cocoa with the baking powder and gradually add it to the dough.

Pour the dough into a tray lined with baking paper and bake for about 20 minutes at a temperature of 190 degrees.After baking, let it cool, then remove the baking paper. Cut the dough lengthwise into 4 equal parts.

Wash the fruits and let them drain.Beat the sour cream until you get a firm whipped cream, add powdered sugar, vanilla sugar and lemon peel. At the end, add the cream cheese and mix well.

Apply the cream on each piece of countertop (keep a little cream for the end), then add fruit. Roll the pieces of the countertop and place them in a tray, exactly as you see in the image below.Put the remaining cream on top, then prepare the icing. Break the chocolate into small pieces. Heat the sweet cream and put the chocolate pieces in it. Let the chocolate melt, stirring occasionally.Pour the icing over the cake. Deocreate the cake with your favorite fruits. Good appetite and increase cooking!


The rise of fruit beers in Romania

Although it is a drink that is consumed rather in summer, more recently, with the appearance and spread of the craft beer trend, the fruit beer variant has appeared, very appreciated by Romanians regardless of the season. Why? Because it is the special taste of the fruit that makes this liqueur so versatile that it can be consumed as a special drink. Thus, when the first option is traditional beer, we can also find a plan B with these fruity drinks.

Artisanal fruit beer comes to acquire such a special character that the assortments proposed by some producers enjoy as much appreciation as a summer cocktail or a good wine, which is known to have special flavors, detectable and which can be he spoke at length. So, fruit beer becomes an elegant, chic, interesting and appreciated drink by many people who like new, unexpected tastes and aromas that, as in the case of wine, end up being discovered at different stages of taste appreciation. Craft beer with fruit becomes a kind of gastronomic tour, during which the taste of malt and matured cereals and the mixture of acidity and sweetness are felt, which are observed in different moments of appreciating the taste of beer.

In summer, the classic variants from the big producers are also successful, with aromas of shock, lemon, grapefruit, pears and other fruits, the assortments with a low alcohol content, or even the non-alcoholic ones. But the appearance of craft beers convinces customers to consume them more and more, although they have a higher price compared to the assortments offered by large producers. An extra element is the fact that those who are dedicated to distributing and including these varieties of beer with fruit in the offer already know very well what can be ideally combined, for an explosion of tastes and for a memorable gastronomic experience.

We could even say that the richness and intensity of fruit-flavored craft beer have in many cases become reasons to compete with wines, especially during the summer, when beer is usually more appreciated and demanded. This is how customers are gained among those who generally avoid beer because they do not like its bitter taste. How so? Because the aroma of the fruit fades or even eliminates the bitter taste and often the fruity beer looks more like a syrup from childhood, prepared at home by his grandmother - less with an alcoholic beverage. And the trend is constantly growing. So, those who are dedicated to brewing craft beer still have a number of possibilities and generous combinations to experiment, try and combine, with appetizing options suitable for appetizers, main courses or desserts.

Consumers passionate about craft beer say they prefer it because it contains no additives or preservatives, has a stronger aroma, less acidic and is produced by natural fermentation.

Beer was brought to Europe from the Middle East along the Mediterranean Sea and became an integral part of life on the Old Continent. Especially in Northern Europe, where rich barley crops provided the basic ingredient, beer was quickly integrated, not only for its nutritional value, but also because it was considered a healthier alternative to water, which could hardly be found. you know at the time whether it is drinkable or not.

In the early Middle Ages, what we might call a modern beer was born. Brewers have been using barley malt for hundreds of years as the main source of fermentable sugars. Fortunately, around the twelfth century barley was replaced with hops, considered a better ingredient to get the bitter taste and aroma of beer. This novelty appeared around 1150, when German monks began to use wild hops frequently in beer, and the ingredient "caught" quickly. Brewers discovered that hops added a much more pleasant bitter taste, which quenched thirst in hot weather and, in addition, acted as a natural preservative, which extended the life of beer.

In fact, in the Middle Ages, monks were the most talented brewers: almost every monastery had a "brewery". Many attribute to the monks of that period the idea of ​​keeping the beer cold, in order to improve its aroma. The monastic tradition of brewing still exists today, with several Belgian monasteries still ranked among the largest brewers in the world.

Northern European countries such as Germany, Belgium and the United Kingdom have become centers of beer production and many of the brands recognized today by passionate drinkers have their roots in the United Kingdom. For example, beers talk, go, porter and stout it has been prepared in England and Ireland for hundreds of years.

But the beer of those early times would probably have been far too difficult for modern man to enjoy and digest. The liqueur was made with a series of plants or fruits that gave it an intense, bitter taste and a heavy smell of fermented fruit.

When it comes to today's artisanal fruit beers, it is important to know that there is a significant difference between fruit beers and fruit-flavored beers. The fruit-flavored ones only contain sweet, sugary-flavored additives, while the craft beer in the fruit has a rich fruit content, obtained by adding fruit puree, or is fermented by adding fruit. Berile artisan kriek are those beers that contain cherries or sour cherries even with seeds, which can give an additional bitter aroma and which, left too much to ferment, can dominate by their bitter taste.

Beer with black cherries is an extremely popular and probably the best known of all the variants, as well as the one with strawberries or blackberries. The one with black cherries, with its overwhelming taste and penetrating size, can be served with main dishes, such as pork or beef, while beer with strawberries or blackberries is a perfect choice to complement meat dishes. chicken or fish with a more intense taste, such as salmon. But being a beer, which is consumed even during the day, it is worth thinking about entrees with which to offer it to customers. The better we associate them with that beer, the more we will contribute to an unforgettable gastronomic experience.

Although straw potatoes are the most obvious choice next to beer, it is worth preparing some special options to complement the beers exceptionally. For example, Aviko snacks can help you, which you can prepare quickly. Cheddar cheese snacks are phenomenal with strawberry beer, as is the spicy corn burger, an excellent vegetarian option that is increasingly in demand by customers. And, of course, the crispy onion rings are also an appetizer option that will ideally complement the fruit-flavored craft beer, combine the flavors of autumn and create a special dining experience, ideal for this time of year. Cheese snacks with Habanero sauce and cheese macaroni with cheese are also perfect options with a craft beer with or without fruit taste, especially if we choose an assortment with a more pronounced, bitter taste. But even the sweeter options will be ideal for a meeting with friends or colleagues after office hours.

And if you feel like something sweet, don't forget: Aviko's churros can be combined with craft beer with fruit, especially strawberry beer. So, we invite you to try the new varieties of beer - as such or in combination with tasty appetizers - here is a perfect idea for pampering after a busy day!


Blackberry cream ice cream

Need: 300 grams of blackberries, 150 grams of caster sugar, 500 milliliters of whipped cream

Procedure: 1. Wash the blackberries and grind them with the mixer. If you want to avoid the seeds, pass them through a sieve.

2. Add the sugar. Meanwhile, beat a whipped cream that you will mix with the blackberry mixture.

3. Put the ice cream mixture in a bowl and place in the freezer. Mix every hour to get a creamy consistency.


Video: Gratin Dauphinois Creamy Potato Bake. All Time French Classics (July 2022).


Comments:

  1. T'iis

    It is a pity that I cannot speak now - I have to leave. But I will return - I will definitely write what I think.

  2. Choncey

    Bravo, what an excellent answer.

  3. Adolf

    And out of shame or shame!



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