New recipes

Almond milk cream

Almond milk cream

Ready in about 20 minutes, it's the perfect dessert when we're on the run.

  • 750 ml milk
  • 1 lemon
  • 1 tablespoon wheat flour
  • 50 g of almond flour, or 100 g of ground almonds
  • 3 eggs
  • 150 g sugar
  • To be served:
  • Almond flakes
  • Chocolate

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Almond milk cream:

The milk is boiled with grated lemon peel and when it boils, set aside.

Meanwhile, the yolks rub well with the sugar and the two types of flour.

Put a few tablespoons of warm milk over the rubbed yolks, and pour over the rest of the hot milk.

Put it back on the fire and stir continuously until it thickens

Divide into cups, leave to cool and refrigerate.

Serve cold with almond flakes and chocolate



Tips sites

1

if you use eggs bought from the store you will get a light cream.


Cozonac with almond cream

This weekend I felt like something fluffy and fragrant in the oven. As the weather outside resonated with me, or I with her, I took out all the ingredients on the kitchen counter and while I drank my coffee and played with Timmi masonry, have reached room temperature, ideal for a leavened dough.
I used Manitoba flour, which you can now find in our country, at Mega Image I think I saw it, but a 00 flour with protein over 12, is ideal.
Of course I used alcohol, some rum that I poured over a few raisins.
The dough has this beautiful brown color, because I used a muscovado sugar.

For 4 people :: Preparation 3 hours :: Baking 45 minutes :: Low difficulty

Ingredient:
& # 8211 500 g flour Manitoba
& # 8211 80 g muscovado or white sugar
& # 8211 100 g butter
& # 8211 60 g raisins, hydrated in rum
& # 8211 2 eggs
& # 8211 2 yolks
& # 8211 8 g salt
& # 8211 6 g fresh yeast
& # 8211 1 teaspoon honey
& # 8211 1 teaspoon rum, Captain Morgan, for raisins
Almond cream:
& # 8211 80 g almond flour
& # 8211 80 g soft butter at room temperature
& # 8211 80 g muscovado sugar
& # 8211 8 g cornstarch
& # 8211 1 album
& # 8211 1 teaspoon rom
& # 8211 little salt

Method of preparation: mix honey with warm milk and yeast. pour 150 g of flour and mix. Cover the vase with foil and leave in a warm place for 30 minutes.
Pour the rest of the flour into a bowl. Make a small hole and add the rest of the ingredients. The Maya who stayed 30 minutes when it has risen, add it and knead a dough. Gradually add the butter and wrap the dough, so that you incorporate as much air into it.
Cover the pot and let it rise 1 hour.


Almond cream prepare it when the dough is raised. Beat the egg whites to a froth. Mix all the ingredients well, and finally come with the egg white.
Grease the work surface with a little oil or butter and grind the dough. I made the braided cake in two, that is, I divided the dough into two equal balls, I spread them and I put the filling on each one. I rolled them separately and then I braided the two rolls in two.
I transferred the dough to a baking tray, it can be a cake pan or a regular flat tray, which you wrap in baking paper.
Leave the cake for 1 hour, covered with a kitchen napkin.

During this time, preheat the oven to 180 degrees Celsius. Grease the cake with milk and bake for 45 minutes.
Remove it and leave it to cool on a metal grill.


Mini Baked Alaska Recipe with Prima Latte Silver Espresso Coffee by Papa Bun Recipes

Frozen coffee recipe prepared with Prima Latte Silver espresso by Papa Bun Recipes

Coffee cake, ricotta cream and chestnut puree recipe by Laura's Sweets

Lava Cake Recipe with Espresso Coffee at Prima Latte Silver Espresso by Papa Bun Recipes

Briose recipe with coffee prepared with the Prima Latte espresso by Dulciuri of all kinds


Cauliflower cream soup with almond milk

I don't know how it is with you, but in my house it is quite cool, and during this period my body asked me to warm up. So I drank a lot of tea (I really like to sit with a cup of tea next to me and work), and today I pampered myself with a cauliflower cream soup.
If you have almond milk already prepared, it takes about 20 minutes for the whole operation.

Ingredient:

300 gr cauliflower
a white onion
a potato
approx. 100 gr celery root
approx. 2 cups almond milk
pink himalaya salt (to taste)
2-3 cloves of garlic
1 teaspoon freshly grated ginger
pepper (to taste)
ground coriander (to taste)
parsley

After we clean the cauliflower, celery, potato and onion, we boil them. After they have boiled, separate them from the water and put them in a blender.
Add the spices: salt, ginger, pepper, coriander, garlic, pour the almond milk and process until creamy.

Pour the soup into the bowl and add a lot of chopped fresh parsley, so we have something green and raw.

Delicious. I declare myself totally satisfied. Now that I've warmed up, I'm back to work.


  • 1 cup almond flour
  • ⅓ cup of coconut milk
  • 2 eggs
  • 2 tablespoons maple syrup
  • sea ​​salt to taste
  • coconut oil for cooking
  1. In a large mixing bowl, combine all the ingredients except the coconut oil and mix well with a wooden spoon - until a whisk is formed.
  2. Over medium heat, heat the coconut oil in a large skillet. Throw almost a beating cup on the pan, cooking until bubbles appear on the surface of the pancake or about 3 minutes. When bubbles appear, rotate the pancakes with a rubber spatula and cook for an additional 2-3 minutes.
  3. Add fresh berries, nuts, butter, ghee, coconut whipped cream, a little cinnamon, stevia, raw honey, a little maple syrup or other favorite, healthy dishes. Serve.

So, let's get started. You will need almond flour, coconut milk, eggs, Maple essence syrup, sea salt and some Coconut oil as well as a large mixing bowl, a wooden spoon, a large frying pan and a rubber spatula. Start mixing the almond flour, coconut milk, eggs, maple syrup and sea salt together in the mixing bowl, until a blender is formed.

Then melt the coconut oil in the pan to prepare the pancakes. Toss the batter on the pan and cook until the pancakes start to bubble, then turn them over and repeat on that side until the bubbles are bubbling. Cook the pancakes in a golden or golden-brown color - as you prefer. Once cooked, remove from pan and place on serving plates.

Note: You can sprinkle nuts (such as walnuts, one of the greatestomega-3 foods) or fresh berries (many of which are rich in vitamins such as vitamin C, some minerals, antioxidants and even some omega-3s) from your pancakes for greater nutrient delight. Yum!

If you do not prefer to go without dairy, you can also use organic butter fed with grass or ghee, on pancakes with almond flour. (If you don't want to use butter or ghee, then there are non-dairy and non-GMO vegan alternatives, such as spreading Omega-3.

Pancakes with almond flour supplemented only with nuts, berries and the option of butter or vegan butter are healthy "eye candies" full of good nutrition for you.

However, you can also get out by adding other healthy, high-fat toppings, such as coconut nut cream and still be & # 238n in the “safe zone” from a nutritional point of view. In fact, coconut cream and coconut milk diet it's real, because both contain super-healthy medium chain fatty acids (MCFA) and contain the necessary vitamins and minerals, so go ahead and enjoy!


Mini tarts with condensed milk cream and chocolate

These mini pies with condensed milk cream and chocolate were highly appreciated by those who enjoyed them, especially due to the perfect combination of the two ingredients in the cream.

Until now, I used to prepare chocolate cream with liquid cream, or cream for whipped cream, but now, because I discovered DeLatte Conde condensed milk, from delatte.ro, this will be the ingredient that will ennoble my creams.

Ingredient:

  • 1 or
  • 250 g butter (65%)
  • 50 g solid lard
  • 100 g yogurt
  • 100 g vanilla flavored sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • a pinch of salt
  • 650 g country flour
  • For the cream:


  • 300 g dark chocolate (74% cocoa)
  • 1 teaspoon mint essence
  • almond flakes for decoration
  • Portions: 30
  • Preparation time: 60 minutes

Method of preparation:

For the dough, mix the soft butter, kept at room temperature for at least 30 minutes, with the lard, egg, vanilla-flavored sugar and yogurt in which we dissolved the baking soda.

Mix the above ingredients well, then gradually add the sifted flour together with the baking powder.

Add flour to the dough until it no longer sticks to your hands, kneading it.

Cover the dough and put it in the fridge for at least 30 minutes, then divide it into small balls, which we place one by one, in the mini-tart forms, of the baking form, preheated.

At the first mini-tarts, grease the molds with a little oil, then it will no longer be the case, because the dough will no longer stick to the shape, as it heats up more and more.

The balls should not fill more than 2/3 of the form, so that they do not come out when pressed.

We will realize along the way, about how much dough fits in the mini-cake tins.

Bake the mini tarts, putting the shape on the flame at medium intensity towards the sea and turning it from one side to the other, until they brown both outside and inside.

I had 70 mini-pies, of which I filled only 30 with condensed milk cream and chocolate, the rest I will keep in a paper bag, in the pantry and I will fill them another time with a different cream.

For the cream, break the chocolate into smaller pieces and place it in a double-walled bowl.

Over the chocolate, add the condensed milk and put the bowl on the fire, stirring constantly in it, until the chocolate melts and homogenizes the composition.

Before lifting the pot from the heat, add the mint essence.

Using a posh, fill the mini tarts with condensed milk cream and chocolate while still hot and decorate with almond flakes.

Let them cool until ready to serve.

I put the mini tarts with condensed milk cream and chocolate in plastic boxes with lids and keep them in the fridge.


Method of preparation

I don't know how it is with you, but in my house it is quite cool, and during this period my body asked me to warm up. So I drank a lot of tea (I really like to sit with a cup of tea next to me and work), and today I pampered myself with a cauliflower cream soup.
If you have almond milk already prepared, it takes about 20 minutes for the whole operation.

After we clean the cauliflower, celery, potato and onion, we boil them. After they have boiled, separate them from the water and put them in a blender.
Add the spices: salt, ginger, pepper, coriander, garlic, pour the almond milk and process until creamy.

Pour the soup into the bowl and add a lot of chopped fresh parsley, so we have something green and raw.

Delicious. I declare myself totally satisfied. Now that I've warmed up, I'm back to work.


Almond cream & # 8211 almond paste

Last week I prepared almond milk and I told you that I will leave a recipe in which you can use the pulp left over from squeezing the milk. It would be a shame for those small pieces of almonds to be wasted, so I use them every time in different recipes. I often include them in the top of vegan tarts or in cookies. This time I thought of mixing them with some spices and turning them into a good cream to put on bread. I liked what came out. An almond cream perfect for biscuits, toast, vegetable sticks.

Ingredients and preparation for almond cream & # 8211 almond paste:

  • The pulp left after squeezing the milk (I will leave below the recipe for almond milk)
  • 2 tablespoons olive oil
  • 2 tablespoons almond milk
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon oregano
  • 1 tablespoon inactive yeast flakes
  • 1/4 small onion
  • a few sprigs of dill or parsley
  • salt to taste

This is not a nailed recipe. You can add absolutely any spices you want. You can add a little more milk, yogurt, lemon juice, whatever you think you would like. Imagination is the limit!

I chose these spices and mixed them all in a blender. The result was a fine paste that I served on crackers and vegetables. I will try other combinations.

In the picture above you can see what the almond pulp looks like. Below I leave you pictures with the result of the almond cream / paste.



Here's how to make almond milk:

If you want to be up to date with other posts, follow ourdailyfood on facebook, instagram or subscribe to the newsletter to receive the following article by e-mail.


Video: Πώς φτιάχνουμε σαντιγί. Άκης Πετρετζίκης (October 2021).