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Caramel and cinnamon custard, without sugar

Caramel and cinnamon custard, without sugar

I think that the limits in terms of preparing a dessert without the everyday sugar, have been exceeded and we can enjoy the taste and flavor without it.
I know that some people are avid fans of white or refined sugar, but there is life without it. Especially when your diet does not allow it.
Today I share with you my version of custard or caramel cream for which I used Green Sugar Gold. For skeptics of the moment, I say that this sweetener contains an apple syrup that gives it color and flavor, and the dessert prepared with it turned out perfectly.
All you have to do is try and convince yourself

  • 300 ml of sweet milk
  • 1 pinch of salt
  • 3 chicken eggs
  • 2 lg sweetener Green Sugar
  • 3 lg Green Sugar Gold
  • 30 gr butter
  • decor:
  • 1 lgta hot chocolate with Green Sugar and spices

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Caramel and cinnamon custard, without sugar:

Prepare 2 round baking dishes (diameter 13 cm. In a small bowl, put 3 lbs of Green Sugar Gold and a small cube of butter. Put on the fire, leave until all the sweetener melts. Now you need to move quickly, just like with the usual recipe, quickly line the walls of the baking tins with the hot liquid, then set them aside, turn on the oven at 160 degrees C. In a bowl, mix eggs with a pinch of salt and sweetener. Add the milk and mix, transfer to the caramel-lined forms, place in a pan, pour in 500 ml of water, place in the oven and bake for about 50 minutes, until the cream is nicely browned. Once baked, it is left to cool, only then stored in the cold until the next day.At the time of serving, it is powdered with a little hot chocolate with cinnamon.It is absolutely delicious, fragrant, aromatic, creamy, but above all. ... dietetics!

Where the food is spicy.

Vanilla, avocado, tomatoes, corn, chocolate, papaya, guava are some of the flavors that the whole world has discovered thanks to Mexico. If each country has something special, which differentiates it, in the culture of Mexico, the cuisine is extremely important. Just as it influenced the cuisines of other peoples, Mexico received elements of Spanish, French and American cuisine.

In Mexico, each region has strong culinary traditions, including Puebla, Oaxaca and Yucatï¿n, Baj�o. The specialties of these areas are identified by aroma, taste and texture. For example, in Baj�o, Aztec cuisine is typical in combination with Spanish. For over a hundred years, a famous sauce, & quotmole poblano & quot, has been prepared here, based on dried hot peppers, nuts, spices, various seeds and cocoa. In turn, the southern area is famous for its aromatic steaks with dried herbs and dried hot peppers.

Seafood, garnished with tomatoes and greens, followed by a large cup of coffee is the specialty of the Pacific Coast. In Mexico, the most commonly used ingredients are corn, fruits and vegetables (tomatoes, potatoes, black beans, avocado, coconut, pineapple, papaya). The spices are used generously: cinnamon, cloves, cumin, coriander, cumin and marjoram, chili. The main feature of Mexican food is, and thanks to.

of these ingredients, flavor.

The famous Mexican dishes that any foreigner who comes to Mexico are looking for are burrito and enchilada, tacos, fajitas. It is, in fact, about various variants of tortilla, with salad filling, beef, cheese, beans, sour cream, tomato sauce. Tortilla is a kind of stick made of flour or corn. However, burritos and enchilada are just a small part of Mexican cuisine and anyone who wants to discover this country and from a culinary point of view should not stop here.

A typical day in Mexico goes like this: a breakfast based on fruits, eggs, juice, cake (like cake or cake), coffee or hot chocolate rich lunch, around 13.00, appetizers and drinks at 20.00, followed dinner at 21.00.

For breakfast, you can serve: huevos rancheros - fried egg served with tortilla and spicy tomato sauce huevos a la mexicana - omelette with chilaquiles tomato sauce - tortilla fried in gogonele sauce, served with cheese, chicken and coffee cream ¿½ de olla - coffee with cinnamon and black sugar. At lunch, the menu may include: pozole - pork soup, chicken or turkey with mole sauce (brown sauce), tamales - corn with cheese or vegetables and meat, cooked in corn or banana leaves, menudo - soup from the cow's belly. Among the famous seafood dishes, called seafood, are: camarones al mojo de ajo - shrimp with garlic and butter, fish fillets - fish fillets with white sauce, ceviche - appetizer with fish marinated in lemon juice, garlic, onions, chilies and tomatoes. For dessert, Mexicans serve: flan (caramel), mango flameados - mango flambat, cheesecake - cheesecake, ice cream - ice cream. As a drink, Mexicans can choose tequilla - characteristic of Mexico, native to the Jalisco region. It is based on a plant called Agave cactus, similar to pineapple. But Mexicans also drink beer, wine and cocktails specific to their country: margarita, sangrita.

You can also find some of these Mexican specialties in Bucharest, at specific restaurants:

Cookies with tahini and black sesame. Eggless recipe.

I think they're the most interesting recently baked cookies. I made the recipe for the first time and I was surprised by the intense aroma of halva. I instantly remembered a store in Craiova, where I grew up, behind the market that had large pieces of halva on the counter at the cash register, along with fresh bread and lots of containers of spilled olives. A strange and totally random combination, but one that makes me salivate even now. I remember those pieces of halva that were present in other shops and bakeries, always sold at the bar. I liked the texture, the way it broke in my hands and the fact that it stuck to my teeth. I never put up with cocoa halva. The best and purest was the simple one, with vanilla. I don't think I've ever eaten cocoa halva therefore. Is she good? Also, I have never eaten halva other than so empty. I didn't think it could be baked with it or added to cakes or cookies. At Ottolenghi, however, I discovered black with halva and shortbread with halva and caramel.

These cookies are not from there, but from a book of Israeli recipes. I decorated them with sesame seeds because they looked nicer than simple.

They are good, crunchy and crumbly, slightly sticky and sweet, but with an intense halva flavor. If you like it, then you will also like cookies. If not, then maybe not. Try.


for 14 cookies of 30 gr.

100 gr. unsalted, soft butter
85 gr. white sugar
85 gr. tahini (sesame paste)
1/2 teaspoon vanilla extract
1 teaspoon baking powder
150 gr. White flour
black sesame seeds for decoration

Preparation time: 20 minutes

Baking time: 10-12 minutes

The butter mixes with the sugar until it becomes fluffy and looks like a light cream. Add tahini and vanilla. We mix.

Combine the flour with the baking powder and gradually add to the bowl with the butter cream until it forms a compact and slightly sticky dough. We gather the shell of cookies from the bowl with our hands. Form 14 dough balls of 30 grams and place them on a large baking tray or two if they do not fit. We lightly press the cookies with our fingers to flatten them a little and decorate with black sesame seeds.

Bake at 180 degrees for 10-12 minutes. Keep an eye on them because they don't have to take on too much color. Sesame paste can burn and taste bitter.

Serve immediately or keep in a tightly closed container. I'm having a few good days. They have nothing in them to spoil quickly.