If I saw and saw that the sun does not want to rise at all I said to cheer up the family with a colorful hall
I chose to combine something crispy and crumbly, red with a cream with a rich taste and full of greens. So I made these baskets of crumbly dough that I filled with a cream of butter, cheese, greens and a little olive pulp. black.
Here are the wonderful ingredients I chose and if you have everything around the house, proceed to make them immediately!
Because I made them to my liking, even though I had enough cooked food, my quantities are small, only for 4 servings. If you try and like it, you can multiply the quantities, of course.
- 60 g butter
- 60 g soft cheese
- 1 tablespoon Tratuffo bianco olive oil with white truffle flavor
- approx.100 g flour
- 1 egg yolk of fresh chicken
- cream cream:
- 100 g butter
- 60 g grated cottage cheese
- 1/2 teaspoon grated Kotanyi thyme
- 1 tablespoon fresh parsley
- 1 teaspoon green dill
- Kotanyi pepper grinder with lemon (we spin about 3 times grinder)
- Italian vegetables Kotanyi (as above)
- 1 tablespoon plain homemade mayonnaise (optional, you can replace it with a tablespoon of sour cream)
- 4-5 black olives
- 1/2 thin leek stem (green part)
- for decor:
- what you like, the pieces of red pepper, the pieces of black olives, dried salami from Sibiu ... etc.
Preparation time: less than 60 minutes
RECIPE PREPARATION Kotanyi Baskets:
Knead a cold dough from cold grated butter, crushed cheese, oil with the aroma of white truffles, egg yolk and flour. Spread a sheet from which we cut large and small polka dots. We use the muffin tray. It does not grease. Put a bigger dot on the bottom of each shape (I got about 6 baskets and I made letters and other small dots from the rest of the dough). Place the small balls next to each other on the edge and then press lightly with your fingers to stick. Bake on medium heat for a few minutes (minimum 10) and when they have browned, remove the tray to cool. Then they will be easily removed from the tray so as not to break them with a spoon.
The cream is made by mixing all the ingredients and last adding the chopped olives and chopped leeks. If you like, you can even add a clove of finely chopped garlic. The greens are also crushed in advance. You get a wonderful, natural and very tasty green! Fill the baskets with cold green cream and decorate as you like!
Baskets with walnuts and cherries with meringue & # 8211 made of tender dough with lard
Baskets with walnuts and cherries with meringue & # 8211 made of tender dough with lard and a meringue mixed with walnuts. They also enter the chapter & # 8222 childhood memories & # 8221. I don't think there's anyone who doesn't remember them. They were made with a cherry version, but I always liked to have plenty of cherries, at least about 4-5 berries.
The basket of tender dough, sour cherries and walnut foam (or why not & # 8211 almonds) make these baskets of cherries and walnuts so beloved. In summer I prepare them with fresh cherries and in winter I use frozen cherries, from compote or sour cherry. How tasty are the alcoholic cherries! & # 8211 see here how we do it close to home.
Grandma made the dough with lard but you can also use greasy butter with min. 82%. It is very important NOT to knead the tender dough because it becomes rubbery and hard.
A simplified version of these baskets with walnuts, meringue and cherries would be Figaro cake which is made in the tray & # 8211 instead of the jam layer put a lot of cherries & # 8211 recipe here.
From the quantities below it results approx. 24 baskets with walnuts and cherries with meringue.
Kotanyi Baskets - Recipes
What a wonderful idea! Delicious baskets, success!
Thank you very much! I took the idea, but I made the filling according to my taste. puup
Suuuperrr !! Mom, what a craving you made me, give me 10 baskets too, please! :)
Hi, hi. whence 10, as there are scarcely two: P
Great food by law, when you open a restaurant, would I enjoy eating at your place? ! )
When I open a restaurant, I hire you -)
As I read the recipe, I realized that I can no longer crave! You should know that I'm adding baskets to that list I've been threatening you with for some time!
My mouth watered, I can't wait to apply the recipe. Congratulations for patience!! leg bone
Call me when you do them, okay? -)
Cuscra, you are grade 10 with congratulations
Thanks! You are not inferior either: *
That gives the combination! A goodness ... and it also looks SUPER!
And on Facebook it looks beastly
but here it seems to look 100 times even more beautiful!
Incredibly beautiful, and I'm sure it's incredibly delicious! :)
Preheat the oven to the highest stage, to be hot. Grease the muffin tray lined with baking paper with oil. Put a tablespoon of grated Parmesan cheese with herbs in each shape, and arrange it in a round shape.
You can also do this on the oven tray, which will also be lined with baking paper, and place the Parmesan slices with the help of a ring or the round shape of the cookies.
Then put the tray in the hot oven and leave it for 5 minutes. Remove them when the edges turn slightly brown, then let them cool.
Prepare the pesto sauce with basil and Parmesan cheese according to the instructions in the recipe.
Serve the Parmesan cheese baskets with the pesto sauce as an appetizer at any party. It is a special aperitif.
Orchid cake - especially for Laura Adamache's contest
Special for this contest http://www.lauraadamache.ro/2011/10/castiga-300-ron-cu-desertul-tau.html
and for this beautiful theme I baked the Orchid cake with great pleasure and ate it with great appetite. I tried to make a dessert with ingredients dear to me and as a taste, appearance and aroma that delights the noses nearby. I bring you as close as possible, even if only through images and the description of the recipe.
Basically the ingredients I used are vanilla, as requested by the theme, but as my whole being asks me when I start a dessert, because I rarely choose rum as a flavor, most often I use vanilla, it seems to me that fills my kitchen with fragrant clouds, inspires me, then the pumpkin, with its wonderful and warm orange color, with its good and sweet taste and I know you like Laura a lot and you offered us so many recipes wonderful with pumpkin.
Quantities of ingredients used:
420 g flour + ground biscuits
225 gr sugar with vanilla powder
2 tablespoons finely ground walnut kernels
200 gr unsalted butter
1 tablespoon pumpkin puree
1 sachet of baking powder with saffron
1 knife tip with salt
For vanilla cream:
1 liter of milk
160 gr sugar
100 gr flour
1 vanilla pod
1 pinch of salt
- A few nuts
-1 dark chocolate for melting (approx. 100 g) from which I made the fake & # 8216 & # 8217 vanilla pods & # 8217 & # 8217
-for orchids: meringue petals with coconut for which I used:
-1 egg white
-30 g vanilla sugar
-30 g plain sugar
-30 g dehydrated grated coconut
-1 knife tip with fine salt
For the middle of the orchid I used a few polka dots from boiled pumpkin core.
* Optional for fluffy pumpkin balls:
1 lg milk,
2 lg boiled / baked pumpkin puree,
2 lg malai,
3 l vanilla sugar
3 lg flour
1 lg melted butter
Tray used: silicone daisy (from Decorix.) With a diameter of 30 cm for the cake and a silicone tray with rose shapes for decoration.
Other: We also need a mixer, baking paper, pallet, wooden spoon, and a facalet & # 8230
* Sources of inspiration: we have combined some recipes, namely most of the & # 8216 & # 8217Torta della nonna & # 8217 & # 8217
(vanilla cream, a little off the counter) and the meringue with coconut from the recipe of & # 8216 & # 8217 vanilla cake with meringue with coconut & # 8217 & # 8217 http://www.lauraadamache.ro/2011/05/cake -of-vanilla-with-coconut-meringue.html
both belonging to Laura Adamache, as I was still in the area & # 61514
An element of originality I consider to be the chosen decor as well as the idea of combining these different recipes into one.
* the biscuits used should be one of the most granular, such as the digestive ones
* the fluffy balls from the decor are absolutely optional, if you don't have too much time you can leave the decor and so simple, it will be a delicious cake anyway.
The dough will be made by mixing the ingredients in a non-metallic bowl and will be divided into 2 balls, one a little smaller than the other.
Mix the yolks mixed with the sugar with vanilla powder and butter at room temperature until smooth. Then add the pumpkin puree. Add a little of the flour mixture, baking powder with saffron, ground walnut kernels, ground biscuits and a pinch of salt. Knead until you get a compact dough that we wrap in plastic wrap and put it in the fridge for at least & # 189 now.
Vanilla cream (exactly Laura Adamache's recipe except that I didn't put lemon peel and used a vanilla pod instead of vanilla sugar)
Rub the yolks with the sugar until it doubles in volume and then add the flour. Heat the milk together with the vanilla beans in the pods. When it is hot, take it off the heat and gradually add it to the yolk composition and mix until smooth. Put it back on low heat and stir continuously until it thickens (about 15 minutes). We extinguish the fire and let it cool, covering it with a plastic foil so as not to make it peeling / peeling.
* Fluffy ornament balls:
Make a mixture of the mentioned ingredients and pour into a silicone tray with small forms of roses / balls if you have. If you do not bake in a normal tray and then cut circles with a tool to remove the back from the apple obvious).
Assembly and stages:
1. first make the dough and while it is cold, prepare the vanilla cream, put a sheet of dough on the greased tray - because it has enough butter, pour the vanilla cream, cut some triangles of dough and place it on top of the cream. Bake in the preheated oven until browned for about 35 minutes.
Kotanyi Baskets - Recipes
Poppy fans will be happy. Poppy baskets are part of the MacParty I prepared the other day for my friends. Along with Poppy Tart and Lemon Drizzle Cake, we also prepared these wonderful tender baskets, which melt in your mouth and give you addiction, because I assure you that you can't say Stop!
1 sachet of vanilla sugar,
1 baking powder knife tip,
grated peel of a lemon.
Mix all the ingredients and knead until a homogeneous and consistent dough is obtained. I gave up baking powder.
Leave to cool for 30 minutes.
During this time the cream is prepared.
After 30 minutes, the dough is broken into small balls and put in mini-cake or mini-brioche forms - I have a mini-brioche tray. I made a hole in the dough to take the shape of a basket.
Optionally grease with egg yolk.
Leave in the oven until well browned - 20-25 minutes at 180 degrees.
120g old powder,
1 sachet of vanilla sugar.
In a stainless steel pot mix eggs, powdered sugar and vanilla, poppy seeds - I ground it - and flour with starch, using a whisk. Gradually add 200ml of cold milk and mix until the lumps disappear.
The other 300ml of milk is put in a pot, over low heat, and when the above composition is fluid and the milk is warm, it is poured and mixed continuously until it thickens.
Leave to cool and cover with cling film so as not to catch the crust.
When completely cold, mix with 150g butter, rubbed with foam.
Put the cream in a bowl and fill the baskets.
All three were ready here! I mean also Poppy Tart, and Lemon Drizzle Cake and baskets -)
Suuuuuuuper cream, I really like poppy seeds! Pup!
I have to try this cream because I'm a big poppy fan :)
good idea. I will try them too!
Like I really like poppy seeds. I came to you after a slice of tart and a muffin. do you still have
Saru & # 39mana. how good they were!
I love you!
what can i say but it looks great & lt3
I think the taste would be ready :)
Baskets with fish salad
Sift flour. Incorporate the butter. Add the yolks one by one, salt and a little lemon peel and knead. Cover the dough with a foil and leave to cool until the next day or at least three hours.
Boil in salted water, in separate bowls, cod fillet and peeled potatoes. Cut the zucchini into rounds and scald it in salted water.
Mix the cod fillet, cut into suitable pieces, peeled and diced potatoes, finely chopped cucumber, peas, diced zucchini and sliced salmon. Add mayonnaise and adjust the taste of salt.
Roll out the dough, cut into rounds and fill the tart shapes. Prick from place to place with a fork and fill them with beans. Bake these baskets in the oven for 20-25 minutes. After they have cooled, fill their packages with fish salad and serve immediately.
400 g tabs of cod
100 g smoked salmon
1 cup boiled peas
1 pickled cucumber
100 g mayonnaise
For the dough:
500 g flour
250 g butter
Unusual Easter recipe: Chocolate baskets
Because at the Easter table we must not neglect the little ones, the next recipe is for them. These baskets are perfect for children: crispy, full of chocolate and very easy to prepare. We could say that this recipe does not require any experience in the kitchen, but that it is guaranteed to add color to the festive meal. Discover the steps below.
1 can of condensed milk
2 cups chocolate flakes
2 cups noodles with egg (as thick as possible)
Optional: chocolate eggs or candies wrapped in colored packaging
Method of preparation:
Prepare two baking sheets. Spray a little cooking spray on top of them.
Put the condensed milk in a saucepan and add over the chocolate flakes. Cook everything over low heat, stirring occasionally, until the flakes have melted and the composition is creamy.
Put the noodles in a large bowl, pour the chocolate mixture over them and mix them with a spatula with a silicone tip, until the noodles are completely covered.
Form nests from the noodles (about 4 nests in total), making a hole in the middle of them, in order to support the candies. Refrigerate the noodle trays for 30 minutes (or even longer, if needed) until they harden.
Detach the chocolate nests from the baking sheet and fill them with chocolate eggs or candy.
Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.
1/2 chicken breast
4 cloves garlic
Peeled and washed potatoes are cut into 2 lengthwise. Peel a squash, grate it and squeeze the juice. Put them in a stove tray, put a piece of butter in each basket, then season to taste and sprinkle with a few drops of olive oil.
Cover the tray with aluminum foil and bake for 15-20 minutes, until the potatoes are soft.
Meanwhile, the diced chicken breast is perched on all sides in a pan with a few tablespoons of olive oil. Season to taste, put 1/2 glass of water and simmer until all the juice is gone. Near the end, add the crushed garlic.
Fill the potatoes with the meat cubes, sprinkle with corn kernels and grated cheese on a large grater
and put it back in the oven until the cheese melts and lightly browns.
The potatoes that remained after I dug out the baskets, I boiled them in a little salt water, then I prepared a delicious and fluffy bread with potatoes.