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Millefeuille

Millefeuille

Mille feuille = writing bound or untied, the result of the same ,, thousands of sheets ,, to me crepe paper :))) why? Well because I was afraid to bake the puff pastry to the end with the tray on top not to ard ..but the next time I do it even if it comes out ,, crispy ,, until it burns .....:)) ..... bon is my husband's favorite cake the idea was to surprise him after a busy day at the office ..for him ,, great pastry specialist ,, ..it was a surprise, not for me who was filled with foam due to the insecurity of baking the sheets so in the middle of baking I took the tray above and the sheets swell in feathers as much as they could ......... the result three floors 14 rooms:))))) .... but good domle, good ..good of not possible .... at least with the cream I didn't fail ......


Mille-feuille with eggplant, zucchini and mozzarella

You find the name precious, but why would I change it, as long as the recipe comes from a chef who works in a castle in France, in her name: Sylvia Boutiere ?! I like Romanian cuisine, because I was born with it. I like French cuisine, because Romanian cuisine has strong influences from it, probably that's why I resonate well with what it offers. The recipe is simple. The combination of vegetables cooked with mozzarella (Italian influence) and seasoned with basil is unexpected for me. I found it extremely good in taste and great appearance.
I stocked up on some mozzarella, I didn't know if I would like it because I'm not friends with pumpkins. Everything was perfect. Completely grills the meat. I didn't need meat anymore. Do not overdo it with any extra flavor. Basil + salt + pepper is enough.
It's done so fast that it gave me time to play the chef in arranging the plate. I mounted the hot plate without meat, because the vegetables are worth highlighting.

INGREDIENTS
1 vanata
1 zucchini
1 baked red bell pepper
favorite mozzarella or cheese
a little basil
salt
pepper
olive oil

PREPARATION
Drain the mozzarella 1-2 hours before.

1. Wash the vegetables. Put the bell pepper on the grill / plate / eggplant baking pan.
2. Cut the eggplant and zucchini slices, which you will salt and pepper. Leave it for a few minutes to get water out of them, the term is: & # 8220dégorger & # 8221.
3. Fry the vegetables individually in a little olive oil. Grease a pan with a thin film of olive oil. It is very important that each vegetable is prepared individually, so it retains its flavor better.

4. Peel the baked pepper. If there is time, keep it in an airtight bag to sweat. It peels easier (it is said). I was in a hurry and immersed it in cold water for 1 minute, dried it with a paper towel and peeled it lightly because it had thick walls.

You can now preheat the oven to 210 degrees.
5. In a small baking tray, on a baking sheet place in layers the baked peppers cut / cut according to the slices of vegetables, mozzarella, eggplant, alternating the layers and finishing with mozzarella.
Two layers of mozzarella in the whole composition are enough.
6. Season between layers with a little fresh basil.

7. Put the tray in the oven, heated to 210 degrees for a few minutes until the mozzarella melts.
Continue to take care of the meat grill if you wish. The recommendation is: & # 8220only with salt and pepper, especially for beef do not put too many spices because if it is a quality piece, the taste itself should be appreciated and highlighted. & # 8221
Mount everything on a hot plate, put a mille-feuille of vegetables with a more or less generous portion of meat and add a little sauce to taste (it can be pepper).


I think we all have certain dishes specific to our family without which holiday tables seem incomplete. Since I can remember I entered the New Year with a slice of Mille-feuille / Napoleon, but when I stopped eating sugar, had to forget about this tradition. This year was the first in which I decided to celebrate both Christmas and New Year in Bucharest and I had total freedom in developing the menu for the holidays.

When we went to my parents for the holidays, I cooked healthier alternatives for myself, but I couldn’t force others to give up the foods they love so much. Do not think that I haven’t tried, but I’m tired and I decided to wait until they will come by themselves to the right conclusions. As I said, when celebrating New Year, we always had Napoleon cake on our table, but it had sugar and other unknown things. Although I often insisted on making a homemade cake, no one seemed to support my idea, because it was much easier to order one. My grandma always bought the cake from someone who was making them at home and she was saying that the best ingredients are used, but I would have been more comfortable if the cake was made by us.

Don’t get me wrong, I think it is very handy to order certain products if you simply don’t have time, but this wasn’t the case. I wanted so much a slice of Mille-feuille, that I was determined to make a sugar-free version. The truth is that the recipe would be much better if I would have made the cake from scratch, with butter-based dough, but this year I had no time for experiments. I have never made pastry dough, because the preparation process requires patience and time, and in most cases I don’t have any. However, my cake was wonderful and I decided to share the recipe with you. If I will come up with a recipe for homemade puff pastry, I will update the existing recipe but you can also use other recipes if you like.
I hope you will try this cake because it is absolutely wonderful and a slice will not affect you in any way. Remember, you will not gain weight by eating one high calorie mean nor will you lose weight after eating a salad. The appearance and health of the body are the result of continuity in making good decisions. I don’t encourage the consumption of products with white flour, but one shouldn’t have an unhealthy relationship with food. It’s all about balance and I believe that we shouldn’t have an unhappy life to be healthy.


I think we all have certain dishes specific to our family without which holiday tables seem incomplete. Since I can remember I entered the New Year with a slice of Mille-feuille / Napoleon, but when I stopped eating sugar, had to forget about this tradition. This year was the first in which I decided to celebrate both Christmas and New Year in Bucharest and I had total freedom in developing the menu for the holidays.

When we went to my parents for the holidays, I cooked healthier alternatives for myself, but I couldn’t force others to give up the foods they love so much. Do not think that I haven’t tried, but I’m tired and I decided to wait until they will come by themselves to the right conclusions. As I said, when celebrating New Year, we always had Napoleon cake on our table, but it had sugar and other unknown things. Although I often insisted on making a homemade cake, no one seemed to support my idea, because it was much easier to order one. My grandma always bought the cake from someone who was making them at home and she was saying that the best ingredients are used, but I would have been more comfortable if the cake was made by us.

Don’t get me wrong, I think it is very handy to order certain products if you simply don’t have time, but this wasn’t the case. I wanted so much a slice of Mille-feuille, that I was determined to make a sugar-free version. The truth is that the recipe would be much better if I would have made the cake from scratch, with butter-based dough, but this year I had no time for experiments. I have never made pastry dough, because the preparation process requires patience and time, and in most cases I don’t have any. However, my cake was wonderful and I decided to share the recipe with you. If I will come up with a recipe for homemade puff pastry, I will update the existing recipe but you can also use other recipes if you like.
I hope you will try this cake because it is absolutely wonderful and a slice will not affect you in any way. Remember, you will not gain weight by eating one high calorie mean nor will you lose weight after eating a salad. The appearance and health of the body are the result of continuity in making good decisions. I don’t encourage the consumption of products with white flour, but one shouldn’t have an unhealthy relationship with food. It’s all about balance and I believe that we shouldn’t have an unhappy life to be healthy.


The simplest cream recipe or Millefeuille

Millefeuille cream or cake is a wonderful dessert that you probably enjoyed on birthdays or special occasions. It combines excellent flavors that delight your senses layer by layer. When it cools and draws some moisture out of the fridge, it becomes even more delicious. Discover below the simplest cream recipe or Millefeuille!

Before we start to present you the recipe, we will discuss a little about the story behind this exceptional dessert. It is believed that this recipe belongs to French cuisine. But the cake is also common in South American countries.

The cream is composed of several superimposed layers. But what are they made of? From puff pastry dough.

Pre-baked, these leaves form the structure of the delicious dessert. You will surely be surprised at how good this dessert is! But don't forget to always take care of your health. Desserts should be eaten only occasionally and in moderation.


Mille-feuille with tuna tartare & # 8211 August recipe

Do you know the moment when you discover a delicious recipe and your life changes? When you have the feeling that you would like to enjoy that preparation indefinitely, that you would not want to share it with anyone and you would like to prepare it every day? Well, we found him! It is the subject of today's article & # 8211 Mille-feuille with tuna tartare & # 8211 Bogdan's recipe from Marty Sports & amp Grill, without a doubt one of the most delicious recipes of the month we were given to taste.

It is the ideal preparation if you want something fresh, summer, in which the dizzying aromas are perfectly intertwined. Choose to prepare it if you want a lot of flavor (given by the pesto sauce and the mixture of tuna, chives, onions and lime juice), but also something crunchy, a texture found in the toast slices that make up the dish.

We reveal a little secret from the preparation process: do not throw away the leftovers after peeling the shrimp (carcasses and heads). Fry them in a little olive oil, salt and chili flakes, and add the resulting sauce over the tuna mixture for extra flavor. I wrote here about how to choose and keep tuna.

You can find the recipe steps here, and you will find the taste on the plate. Prepare the ingredients and utensils, put a touch of passion and show us on Facebook what came out. We are sure that the result will be one to match. Good appetite!


I think we all have certain dishes specific to our family without which holiday tables seem incomplete. Since I can remember I entered the New Year with a slice of Mille-feuille / Napoleon, but when I stopped eating sugar, had to forget about this tradition. This year was the first in which I decided to celebrate both Christmas and New Year in Bucharest and I had total freedom in developing the menu for the holidays.

When we went to my parents for the holidays, I cooked healthier alternatives for myself, but I couldn’t force others to give up the foods they love so much. Do not think that I haven’t tried, but I’m tired and I decided to wait until they will come by themselves to the right conclusions. As I said, when celebrating New Year, we always had Napoleon cake on our table, but it had sugar and other unknown things. Although I often insisted on making a homemade cake, no one seemed to support my idea, because it was much easier to order one. My grandma always bought the cake from someone who was making them at home and she was saying that the best ingredients are used, but I would have been more comfortable if the cake was made by us.

Don’t get me wrong, I think it is very handy to order certain products if you simply don’t have time, but this wasn’t the case. I wanted so much a slice of Mille-feuille, that I was determined to make a sugar-free version. The truth is that the recipe would be much better if I would have made the cake from scratch, with butter-based dough, but this year I had no time for experiments. I have never made pastry dough, because the preparation process requires patience and time, and in most cases I don’t have any. However, my cake was wonderful and I decided to share the recipe with you. If I will come up with a recipe for homemade puff pastry, I will update the existing recipe but you can also use other recipes if you like.
I hope you will try this cake because it is absolutely wonderful and a slice will not affect you in any way. Remember, you will not gain weight by eating one high calorie mean nor will you lose weight after eating a salad. The appearance and health of the body are the result of continuity in making good decisions. I don’t encourage the consumption of products with white flour, but one shouldn’t have an unhealthy relationship with food. It’s all about balance and I believe that we shouldn’t have an unhappy life to be healthy.


Mille-feuille with eggplant, zucchini and mozzarella

You find the name precious, but why would I change it, as long as the recipe comes from a chef who works in a castle in France, in her name: Sylvia Boutiere ?! I like Romanian cuisine, because I was born with it. I like French cuisine, because Romanian cuisine has strong influences from it, probably that's why I resonate well with what it offers. The recipe is simple. The combination of vegetables cooked with mozzarella (Italian influence) and seasoned with basil is unexpected for me. I found it extremely good in taste and great appearance.
I stocked up on some mozzarella, I didn't know if I would like it because I'm not friends with pumpkins. Everything was perfect. Completely grills the meat. I didn't need meat anymore. Do not overdo it with any extra flavor. Basil + salt + pepper is enough.
It's done so fast that it gave me time to play the chef in arranging the plate. I mounted the hot plate without meat, because the vegetables are worth highlighting.

INGREDIENTS
1 vanata
1 zucchini
1 baked red bell pepper
favorite mozzarella or cheese
a little basil
salt
pepper
olive oil

PREPARATION
Drain the mozzarella 1-2 hours before.

1. Wash the vegetables. Put the bell pepper on the grill / plate / eggplant baking pan.
2. Cut the eggplant and zucchini slices, which you will salt and pepper. Leave it for a few minutes to get water out of them, the term is: & # 8220dégorger & # 8221.
3. Fry the vegetables individually in a little olive oil. Grease a pan with a thin film of olive oil. It is very important that each vegetable is prepared individually, so it retains its flavor better.

4. Peel the baked pepper. If there is time, keep it in an airtight bag to sweat. It peels easier (it is said). I was in a hurry and immersed it in cold water for 1 minute, dried it with a paper towel and peeled it lightly because it had thick walls.

You can now preheat the oven to 210 degrees.
5. In a small baking tray, on a baking sheet place in layers the baked peppers cut / cut according to the slices of vegetables, mozzarella, eggplant, alternating the layers and finishing with mozzarella.
Two layers of mozzarella in the whole composition are enough.
6. Season between layers with a little fresh basil.

7. Put the tray in the oven, heated to 210 degrees for a few minutes until the mozzarella melts.
Continue to take care of the meat grill if you wish. The recommendation is: & # 8220only with salt and pepper, especially for beef do not put too many spices because if it is a quality piece, the taste itself should be appreciated and highlighted. & # 8221
Mount everything on a hot plate, put a mille-feuille of vegetables with a more or less generous portion of meat and add a little sauce to taste (it can be pepper).


Mille-feuille with eggplant, zucchini and mozzarella

You find the name precious, but why would I change it, as long as the recipe comes from a chef who works in a castle in France, in her name: Sylvia Boutiere ?! I like Romanian cuisine, because I was born with it. I like French cuisine, because Romanian cuisine has strong influences from it, probably that's why I resonate well with what it offers. The recipe is simple. The combination of vegetables cooked with mozzarella (Italian influence) and seasoned with basil is unexpected for me. I found it extremely good in taste and great appearance.
I stocked up on some mozzarella, I didn't know if I would like it because I'm not friends with pumpkins. Everything was perfect. Completely grills the meat. I didn't need meat anymore. Do not overdo it with any extra flavor. Basil + salt + pepper is enough.
It's done so fast that it gave me time to play the chef in arranging the plate. I mounted the hot plate without meat, because the vegetables are worth highlighting.

INGREDIENTS
1 vanata
1 zucchini
1 baked red bell pepper
favorite mozzarella or cheese
a little basil
salt
pepper
olive oil

PREPARATION
Drain the mozzarella 1-2 hours before.

1. Wash the vegetables. Put the bell pepper on the grill / plate / eggplant baking pan.
2. Cut the eggplant and zucchini slices, which you will salt and pepper. Leave it for a few minutes to get water out of them, the term is: & # 8220dégorger & # 8221.
3. Fry the vegetables individually in a little olive oil. Grease a pan with a thin film of olive oil. It is very important that each vegetable is prepared individually, so it retains its flavor better.

4. Peel the baked pepper. If there is time, keep it in an airtight bag to sweat. It peels easier (it is said). I was in a hurry and immersed it in cold water for 1 minute, dried it with a paper towel and peeled it lightly because it had thick walls.

You can now preheat the oven to 210 degrees.
5. In a small baking tray, on a baking sheet place in layers the baked peppers cut / cut according to the slices of vegetables, mozzarella, eggplant, alternating the layers and finishing with mozzarella.
Two layers of mozzarella in the whole composition are enough.
6. Season between layers with a little fresh basil.

7. Put the tray in the oven, heated to 210 degrees for a few minutes until the mozzarella melts.
Continue to take care of the meat grill if you wish. The recommendation is: & # 8220only with salt and pepper, especially for beef do not put too many spices because if it is a quality piece, the taste itself should be appreciated and highlighted. & # 8221
Mount everything on a hot plate, put a mille-feuille of vegetables with a more or less generous portion of meat and add a little sauce to taste (it can be pepper).


Preparation for Millefeuille or Napoleon Cake according to the French recipe

How to make vanilla cream for Napoleon Cake

It is recommended to start the Millefeuille recipe with vanilla cream, because it needs enough time to cool. It is even recommended to prepare this cream a day before whipping it with cream and keeping it in the fridge all this time.

First, separate the eggs. Place the yolks in a bowl, along with the salt and sugar, then rub them well with a whisk. Add the starch and mix everything very well, to avoid the appearance of lumps. Then boil the milk together with the vanilla pod or vanilla sugar. When the milk has boiled, quickly pour it over the egg mixture for the Millefeuille cream and mix well with a whisk. Then pour everything back into the pot and stir constantly with a wooden spoon until the cream has started to boil.

When it has already acquired a thick texture and has set, the vanilla cream for Millefeuille is ready and can be left to cool. Allow the cream to reach room temperature, then refrigerate the cream for at least 6 hours, wrapped in plastic wrap so as not to crust.

How to prepare French dough sheets for Millefeuille or Napoleon Cake

For this Millefeuille cake you will need about 550 g of puff pastry. We talked extensively in a previous article about how you can prepare homemade puff pastry dough according to the simple French recipe. But if you don't have time to prepare the dough at home, you can always opt for the commercial ones. Ideally, you should choose fresh puff pastry from the refrigerator and not from the freezers.

Choose 2 identical baking trays that fit perfectly on top of each other, then heat the oven to 200 degrees Celsius. Then roll out the dough sheets on a baking sheet. Place the first two equal sheets of dough in a tray next to the baking paper, cover the sheets with another baking paper, and place the second tray on top of them, so that it presses the dough well.

Put the dough for Millefeuille or Napoleon Cake in the oven for 15 minutes at 200 degrees Celsius. The puff pastry for these French desserts must be well baked, crispy and dark in color. It will then soften from the vanilla cream, and if it is not baked enough, it will become rubbery after filling the dessert. Leave the two sheets to cool, then continue baking the other two sheets. Thus, you will get 4 sheets of crispy and rosy puff pastry dough, perfect for Millefeuille.

How to make vanilla cream with cream for Napoleon Cake

Remove the vanilla cream base for Napoleon Cake from the fridge, remove the plastic wrap and place in a bowl. You can mix it a little with a whisk, to become creamy again. Then beat the cold cream for the cream until you get a cream with a fine texture. Gradually add the whipped cream over the vanilla cream in the bowl and mix gently with a whisk. Be careful not to rub hard, so as not to risk cutting the cream!

Stir in the Millefeuille filling until all the cream is incorporated. Then replace the target with a wooden spatula and you will finally get an ideal aerated cream for your French dessert.

How to assemble Millefeuille or Napoleon Cake

Choose a clean mincer and start assembling the Millefeuiile cake as follows: place the first sheet of dough on the mincer, then distribute the first layer of cream. Then place the second sheet on the counter and lightly press it with the palm of your hand, without cracking the sheet of dough. Then add the second layer of cream, then continue in the same way for the next sheets.

With the remaining cream, finish the side edges of the cake with a spatula. The last step is to glaze the last puff pastry with apricot jam. Thus, heat the apricot jam in a saucepan, then thin it with a little orange liqueur. Grease the last sheet of dough well with this warm jam, using a brush.

How to glaze Napoleon Cake with fondant

Prepare 300 g of white fondant according to the classic recipe or, if you do not have time to prepare, then you can opt to buy a vanilla sherbet. Put the fondant in a small bowl and sprinkle with a little water. Then heat it in a steam bath and stir it constantly to thin it. Then let the fondant cool, because it does not have to be hot at all at the final assembly of the Millefeuille cake. Then pour the fondant over the freshly removed cake from the fridge and level with a spatula.

Brown the almond flakes in a non-stick pan and then coat with them either the sides of the Millefeuille cake or the whole cake, as we preferred to do.


  • 1 calf
  • 400 g of fresh salmon
  • 200 g smoked salmon cubes
  • 2 rats
  • 2 tablespoons wine vinegar
  • 1 glass of white wine
  • 100 g of cream
  • 10 g butter
  • 10 chives flowers
  • salt & pepper from the mill

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