Novi recepti

Sladoled sa smokvama pečen u luci i zvjezdastom anisu

Sladoled sa smokvama pečen u luci i zvjezdastom anisu

Sastojci

  • 1 tawny Port za boce od 750 mL
  • 16 suhih smokava Calimyma, sa stabljikama, svaka narezana na 8 kriški
  • 1 zrno vanile, raspoređeno po dužini
  • 8 traka od 4x1/2 inča kora limuna (samo žuti dio; od 2 limuna), uklonjena guljelicom za povrće
  • 3 šolje sladoleda od vanilije

Priprema recepta

  • Kombinujte prvih 7 sastojaka u teškoj velikoj šerpi. Pustite da proključa na jakoj vatri, miješajući dok se šećer ne otopi. Smanjite vatru i pirjajte dok smokve ne omekšaju, povremeno miješajući, oko 15 minuta. Pomoću kašike sa šupljinama prenesite smokve u činiju. Pojačajte temperaturu do najveće i prokuhajte tekućinu za krivolov do sirupa i smanjite na 1 1/3 šalice, oko 20 minuta. Smokve u posudi prelijte sirupom. Cool. Stavite u frižider dok se ne ohladi, najmanje 2 sata. DO AHEAD Može se napraviti 4 dana unaprijed. Pokriti i držati u frižideru.

  • Umutite sladoled u pehare za desert. Uklonite zvjezdani anis i mahune vanilije iz smjese smokava. Prelijte smokve i sirup preko sladoleda i poslužite.

Recenzije

Kako napraviti smokve u Cabernet Sauvignonu sa sladoledom od badema

Smokve su karamelizirane i nježno aromatizirane balzamičnim octom i ružmarinom. Fantastično jelo za večeru.

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Pavlova sa šlagom od šipka i smokvama

Elegantne, hrskave i lagane pavlove prelivene su delikatnim šlagom prožetim ružinom vodicom, vinom, smokvama poširanim od naranče i cimeta, a zatim prelivene reduciranim umakom od krivolova crvenog vina. Nakon pečenja, pavlove se čuvaju, suhe i na sobnoj temperaturi, dan ili dva, što znači da se možete pripremiti unaprijed, a zatim poslužiti ove zapanjujuće deserte kad god to poželite.

· 1 šolja super finog šećera
· 1½ kašičice kukuruznog škroba
· 4 velika bjelanjka, na sobnoj temperaturi
· ¼ žličice fine morske soli
· ⅛ kašičice krema od tartara
· 1 kašičica čistog ekstrakta vanile
· 1 kašičica jabukovog sirćeta
Za kremu od ružine vode:
· 2 šolje teške pavlake
· 2 kašike šećera
· 1/2-1 kašičice ružine vode
Za smokve poširane u crvenom vinu:

· 1 šolja suvog crnog vina
· 1/4 šolje meda
· 4 mahune zelenog kardamoma, malo zdrobljene
· 6 cijelih zrna crnog papra
· 2 žice narančine korice dugačke
· 1 štapić cimeta
· 8-12 velikih svježih smokava

Služiti:
listovi svježe mente
semenke nara

1. Zagrijte pećnicu na 225 ° F i postavite rešetku u sredinu. Lim za pečenje obložite papirom za pečenje
2. Umutite šećer i kukuruzni škrob zajedno u maloj zdjeli, razbijajući sve komade kukuruznog škroba.
3. U zdjelici stalnog miksera opremljenog nastavkom za pjenjaču ili sa ručnim električnim mikserom u velikoj zdjeli, istucite snijeg od bjelanjaka, sol i kremu od vinskog kamenca srednje velike brzine dok se ne formiraju mekani vrhovi.
4. Napunite mikser do velike brzine i postepeno dodajte mješavinu šećera po 1 žlicu, dok mikser radi.
5. Umutiti belanca dok ne budu čvrsta i sjajna, oko 7 minuta ne bi trebalo biti vidljivih granula šećera. Dodajte ekstrakt vanilije i ocat i miješajte još 30 sekundi.
6. Bezenu stavite na lim za pečenje obložen pergamentom u 7-8 krugova jednake veličine. Upotrijebite offset lopaticu da biste ih uredili. Napravite plitko udubljenje u sredini svake beze, ostavljajući 1 ″ obrub oko rubova, ovo će biti „gnijezdo“ za kremu od ruže i smokve.
7. Pecite meringue 60-70 minuta, dok vanjska strana ne izgleda suha i blago kremaste boje.
8. Kad je beze gotov, isključite pećnicu i malo otvorite vrata, ostavite da se potpuno ohladi u pećnici. Beze bi trebale biti čvrste i ispucale na površini, a unutrašnjost će biti sljezova ako se premali, sljez će biti prilično mekan, a beze se mogu srušiti kada dodate šlag i preljeve. Kad se ohladi, pažljivo ga ogulite s pergamentnog papira i stavite na tanjur za posluživanje.
9. Dok se meringue peku + ohlade, umutite šlag. Pomešajte šećer i šlag i umutite mikserom dok se ne formiraju vrhovi, a zatim dodajte ružinu vodu. Nemojte preklapati. Stavite u frižider dok ne zatreba.
10. Napravite poširane smokve: Kombinujte vino, med i začine u šerpi na srednje jakoj vatri. Tekućinu prokuhajte, smanjite na vatru i kuhajte 15 minuta.
11. Dodajte smokve i pirjajte oko 10 minuta ili dok voće ne omekša, ali ne bude mekano ili kašasto.
12. Sklonite posudu s vatre, izvadite smokve u posudu i ostavite da se ohladi.
13. Procijedite tekućinu (odbacite krute tvari) i procijeđenu tekućinu izlijte natrag u posudu.
14. Prokuhajte tekućinu na jakoj vatri dok ne postane sirupasta. Ostavite sirup da se ohladi. odložite dok ne zatreba.
15. Sastavite pavlove: svaku pavlovu prelijte žlicom šlaga. Odozgo sa 1-2 poširane smokve. Prelijte reduciranim sirupom. Za posluživanje prelijte listićima svježe mente i sjemenkama nara.
*Nakon pečenja Pavlova čuvaju 2 dana na suhom, na sobnoj temperaturi. Kada se napune, potrebno ih je odmah poslužiti.

Pasta Garofalo i Niko Romito Recepti: Čokoladni mousse sa smokvama napravljenim od vina

Čokoladni mousse sa smokvama po receptu za vino.

Desert koji je vrlo dobro izbalansiran, elegantan i harmoničan, a njegovi se okusi odlično slažu. Pa krenimo!

Čokoladu prvo usitnimo, otopimo je na pari i ostavimo da se stvrdne. Stavili smo staklo u hladnu vodu da se namoči. Umutimo čvrstu pavlaku tako da bude polu-umućena, prekrijemo saranom i stavimo u frižider. Odvojimo žumanca od belanaca, pa žumanjke i cela jaja dodamo u kotlić. Dodamo šećer, uključimo štednjak i počnemo mutiti pazeći da ne uđe zrak, sve dok ne možemo pisati sa smjesom pomoću biča. Kad je zabaione spremno, dodamo dobro iscijeđeno staklo i miješamo bičem da se sve savršeno otopi. Isključujemo štednjak i pustimo da se malo ohladi. Zatim ga premjestimo u posudu i dodamo otopljenu čokoladu, pazeći da budu približno iste temperature, miješajući lopaticom odozdo prema gore. Sada dodamo polu-šlag, miješajući na isti način. Sve to stavljamo u posudu, poklopimo i ostavimo da odstoji u frižideru najmanje 5 sati. Smokve pripremamo stavljajući mali lonac na štednjak s crnim vinom, cimetom, paprom i korom limuna. Kad se počne zagrijavati, dodamo šećer. Kad se otopi, isključujemo štednjak i dodajemo smokve, ostavljajući ih u tekućini dok se ne ohlade. Zatim ga prekrivamo pergamentnim papirom koji je u dodiru s tekućinom, tako da toplina ne izlazi i smokve se savršeno skuhaju. Kad su smokve hladne, izvadimo ih iz vina i narežemo na klinčiće. Poslužujemo u tanjirima za juhu, sa kremom od vanilije (pogledajte osnovni recept) na dnu, quenelleom čokoladnog moussea i kapom kuhanog vina od smokava.

Sastojci za četiri osobe:

4 smokve
500 g vina montepulciano
1 štapić cimeta
3 zrna bibera
1 g kore limuna
200 g tamne čokolade
250 g svježeg vrhnja
2 cela jaja
3 žumanca
20 g šećera
3,5 g stakla
100 g creme angleise (pogledajte osnovni recept)

Unforketable pokreću Niko Romito i Pasta Garofalo.

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Bosonoge Contessine palačinke s limunom i rikotom sa smokvama | Kuhaj kao profesionalac | Food Network

Začinite svoju rutinu palačinki limunom, rikotom i smokvama! Nema ništa bolje.

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Bosonoga Contessa se vratila, a ovaj put gledaoce uči kako kuhati kao profesionalac. Ina Garten podiže veo na sve svoje zabavne savjete, tehnike dijeljenja i profesionalne strategije, zajedno s nevjerojatno elegantnim i lakim receptima.

Dobrodošli na Food Network, gdje je učenje kuhanja jednostavno kao klik na play! Uzmite pregaču i spremite se za kuhanje s nekim od najboljih kuhara svijeta. Pogledat ćemo naše najbolje emisije iza kulisa, povesti vas u naš omiljeni restoran i biti vaš resurs u kuhinji kako biste bili sigurni da je svaki obrok 10/10!

Palačinke od limuna i rikote sa smokvama
RECEPT LJUBAVNOST INA GARTENA
Nivo: Lako
Ukupno: 30 min
Aktivno: 30 min
Prinos: 14 palačinki

1 šolja rikote od svežeg punomasnog mleka
1 šolja mlaćenice, promućkane
3 izuzetno velika jaja
1/4 šolje šećera
1 1/2 žlice naribane korice limuna (2 limuna), plus dodatno za posluživanje
1/4 šolje sveže isceđenog soka od limuna
1/2 kašičice čistog ekstrakta vanile
1 1/4 šolje univerzalnog brašna
1/4 šolje kukuruznog škroba
1 kašika praška za pecivo
1 1/2 kašičice košer soli
6 kašika bistrog maslaca
8 do 10 zrelih smokvi, 1/2 kockice narezane na kockice
Slani maslac i čisti javorov sirup, za posluživanje

U velikoj zdjeli umutite rikotu, mlaćenicu, jaja, šećer, koricu limuna, limunov sok i vaniliju. U srednjoj činiji umutite brašno, kukuruzni škrob, prašak za pecivo i so. Uz miješanje gumenom lopaticom, dodajte smjesu brašna u smjesu ricotte i miješajte samo dok se ne sjedini. Ostavite sa strane 5 minuta.

Zagrijte veliku šerpu (12 inča) na srednjoj vatri. Ulijte žlicu ili dvije pročišćenog maslaca i zagrijte dok maslac ne zakipi. Umiješajte tijesto gumenom lopaticom. Koristeći standardnu ​​kuglu za sladoled (2 1/4 inča), spustite mjerice tijesta u posudu i ostavite ih da kuhaju nekoliko minuta, dok se mjehurići ne pojave po vrhu. Dok se palačinke kuhaju, rasporedite smokve po palačinkama, a zatim ih okrenite da se kuhaju s druge strane, dok ne narastu kad lagano dodirnu. Ponovite sa preostalim tijestom, dodajući bistri maslac u tavu po potrebi. Prebacite na tanjure, pospite koricom limuna, premažite maslacem i prelijte javorovim sirupom. Poslužite vruće.

Pretplatite se na naš kanal kako biste saznali najnovije recepte koje morate jesti, sjajne kuhinjske hakove i sadržaj iz vaših omiljenih emisija Food Network.

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Bosonoge Contessine palačinke s limunom i rikotom sa smokvama | Kuhaj kao profesionalac | Food Network

Desert od smokanih smokava s kremom Sandeep Sreedharan | Recept za hranu | Kako napraviti | WebChef Finale

Desert od smokanih smokava s kremom Sandeep Sreedharan | Recept za hranu | Kako napraviti | WebChef Finale: Baš kao i recepti za hazanu Sanjeev Kapoor, #fame hrana također nudi kantu punu indijskih recepata koji su zdravi i jednostavni za kuhanje. S najboljim kuharima na brodu naučite kuhati i spremati jela za zalijevanje.
Natjecanje #WebChef je počelo i uzbuđeni takmičari ušli su u kuhinju ITC Grand Chola, Chennai kako bi pripremili svoj obrok od četiri slijeda. Završili su kurs svojim slatkim i ukusnim desertima. Sandeep Sreedharan priprema poširane smokve sa kremom koje su spremne za posluživanje. Da biste saznali sastojke koji se koriste i naučili recept, pogledajte ovaj video. Nastavite pratiti za više ažuriranja.

Pretplatite se na #fame Food ODMAH!

Postanite stručnjak u kuhanju s idejama za recepte i korisnim kuhinjskim savjetima na #fame Food kanalu.

#fame Food vaš je kuhinjski vodič za eksperimentiranje s receptima za kuhanje! Da biste odali monotoniju istog ukusa hrane, vrijeme je da svoje okuse počastite prstohvatom! Uz zadivljujući Bake Studio, Nom Nom Mom i druge časove kuhanja naših kuhinjskih stručnjaka, #fame Food poslužuje vam jelovnik nevjerojatnih jela i jednostavnih recepata koji će zadiviti vaše najmilije!

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Da biste vidjeli uzbudljivije prijenose uživo, preuzmite aplikaciju #fame ili posjetite:
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Top 5 namirnica koje trebate jesti svaki dan u PCOS -u | Zdrava hrana za PCOS | Fat to Fab

PCOS/PCOD dijetalni savjeti - 5 najboljih namirnica u PCOS/PCOD | Indijski vegetarijanski obrok/dijeta | Brzo smršavite u PCOS -u | Mršavljenje/PCOS Cure dijeta

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Najkorisnije 10 prirodnih rješenja za mršavljenje VIDEO

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Poširane kruške u receptu za crveno vino

Poširane kruške u receptu začinjenog crnog vina - aromatičan i ukusan desert.

Sastojci:
5-6 čvrstih krušaka
1 boca crnog vina (750ml)
1 štapić cimeta
1/2 kašičice klinčića
Anis 2 zvjezdice
3/4 (150 g) šolje šećera
1 zrno vanile (nije obavezno)

1. ogulite kruške, ostavljajući stabljiku netaknutom i pazite da ne oštetite meso krušaka. Odrežite 1/2 inča od dna krušaka kako biste stvorili ravno dno.
2. U loncu srednje veličine pomiješajte crno vino, cimet, klinčiće, zvjezdasti anis i šećer. Oguljene kruške stavite u tekućinu. Pustite da provri, smanjite vatru i pirjajte 30-35 minuta. okrećite svakih 5 minuta kako biste osigurali ujednačenu boju, dok se kruške ne skuhaju, ali su i dalje čvrste
3. Ohladiti na sobnu temperaturu. poklopite i ohladite u frižideru najmanje 2 sata. Prelijte svaku krušku s nekoliko žlica sirupa i poslužite.
Napomene:
• Prije posluživanja možete sirup kuhati bez krušaka još 15-20 minuta kako biste dobili više sirupaste tekućine.
• Možete poslužiti na hladnom ili na sobnoj temperaturi.
• Koristio sam kruške srednje veličine, ali preporučujem velike kruške za bolje rezultate.

Marokansko pile sa smokvama

Showstopper jelo za zabavu - nježna piletina dinstana s aromatičnom mješavinom marokanskog začina, sušenog voća, maslina i pekana.

Autorsko pravo Manitoba Chicken Producers 2015
Sva prava zadržana.

Ciao Italia 411- Suhe smokve u crvenom vinu

Kako napraviti smokveni chutney

Savršen za daske sa mesom, namaze od sendviča ili tost, fižinski chutney može ići mnogo dalje od indijske hrane. Naučite kako to napraviti s našim kuharom u ovom vodiču.

Sastojci
1 lb svežih smokvi
1 crveni luk (sitno narezan)
1 hrskava jabuka (sitno iseckana)
1/2 šolje podizanja
12 oz crvenog vinskog sirćeta
1 šolja šećera
Kora ½ pomorandže
1 kašika crnog bibera
1 kašika muškatnog oraščića
3 cela klinčića
1 žličica sjemenki gorušice
2 štapića cimeta
1 kašika svežeg đumbira
1 svježa kajenska paprika (sitno sjeckana)
Sol po ukusu

Priprema
1. Luk ogulite i narežite na male kockice. Smokvi uklonite stabljiku i prepolovite. Jabuke ogulite i narežite na kockice.
2. Zagrijte sirće i šećer u teškoj šerpi, pa dodajte ostale sastojke i pustite da proključa.
3. Smanjite vatru i pirjajte jedan sat, često miješajući da se ne lijepi za dno posude. Prilagodite začine-ako je potrebno dodajte još šećera, octa i papra kako biste prilagodili okus.
4. Uklonjeni štapić cimeta i kora naranče. Ohladite i spremite u staklenu posudu ili posudu Tupperware i ohladite. Chutney će se čuvati do 5 dana.

Trebate aplikaciju koja će vam pomoći da pretvorite svoje recepte u kuhinji?

Za više informacija o online školi kulinarstva i slastičarstva posjetite:

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Profesionalni pekar vas uči kako napraviti STRUDEL!

Već ste naučili kako napraviti najbolji štrudlu od jabuka od karamele u našem posljednjem videu, a sada je vrijeme da prijeđete na višu razinu s ovim receptom za štrudle od pošara od kruške i oraha! Pratite nas dok vas kuharica Anna Olson vodi kroz svaki korak koji ćete morati savladati da napravite ove nevjerojatne i slane poslastice.

Pretplatite se za još video recepata:

3 šolje vina Cabernet Sauvignon ili Cabernet Franc
3 šolje šećera
2 štapića cimeta
3 zvjezdasta anisa
4 Bartlett kruške, oguljene, prepolovljene i s jezgrom

Fillo pecivo od 8 listova
½ šolje lagano prepečenih komada oraha
⅓ šolje rastopljenog maslaca, nesoljenog
1 jaje umućeno sa 2 kašike vode, za četkanje
2 kašike šećera
¼ žličice mljevenog cimeta

1. Vino, šećer, štapiće cimeta i zvjezdani anis dovedite do vrenja u srednje tepsiju. Dodajte kruške i stavite komad pergamenta direktno na površinu tekućine i pustite da kruške prokuhaju na umjerenoj vatri (samo nekoliko mjehurića koji lagano izlaze na površinu) dok se vilicom lako ne probuše. Pustite kruške da se ohlade u tekućini i ohladite ih u tekućini za krivolov dok ne budu spremne za sastavljanje). Ako se kruške pripreme dan ili dva unaprijed i ostave u krivolovnoj tekućini, poprimit će crvenu boju do kraja).

2. Zagrijte pećnicu na 375 F i obložite tepsiju papirom za pečenje.

3. Na čistu radnu površinu položite jedan list filo tijesta i premažite tankim slojem rastopljenog maslaca. Stavite drugi, treći i četvrti list filoa na vrh, svaki put premazujući maslacem. Prepolovite ovo. Kruške procijedite (tekućinu za lovokradice možete rezervirati kao sirup za serviranje uz nju ili sipati u aparat za sladoled kako biste napravili ljupki sorbet). Rasporedite 2 polovice kruške na kraju svakog od dva phyllo pravokutnika i pospite komadima oraha. Zavijte krajeve filla i zarolajte tijesto. Stavite ovo šavom prema dolje na tepsiju i ponovite ovo s preostalim filom i kruškama. Vrhove štrudli premažite pranjem jaja. Pomiješajte 2 žlice šećera i cimet zajedno i pospite po vrhu.

4. Pecite štrudle oko 20 minuta, dok ne dobiju ujednačenu zlatnosmeđu boju. Štrudle narežite pod kutom u odnosu na tanjur. Štrudle se mogu poslužiti tople, na sobnoj temperaturi ili ohlađene.

Kupujte kuharice Anna Olson:
-

- Pratite Anu na društvenim mrežama:
Pinterest:
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Anina službena web stranica:

- Prati Oh Yum.
Facebook:
Instagram:
Pinterest:
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Službena web stranica Oh Yum:

#bakewithannaolson #strudel #bestrecipes

Ciao Italia 711-r0451 Pita od suhih smokava, krušaka i borovih oraha

Opuncija Domaće vino. Kaktus voćno vino. Zdravo domaće vino bez šećera. 8,7% alkohola

Danas spremamo posebno vino, domaće LJUBAVO VINO.
Budući da nažalost nitko ne sakuplja bodljikave kruške i sada smo u savršenoj sezoni za proizvodnju vina, zašto ne biste probali? Ne ustručavajte se podijeliti svoja iskustva ostavljanjem komentara.
Ovdje, na mojoj web stranici, uskoro ćete pronaći pisani recept:

Ovdje možete kupiti majice Cuoredicioccolato
ŽUTI LOGO: //bit.ly/2zzH3zF
CRVENI LOGO:
Spektakularno pivo:

Ako želite podržati kanal, ne ustručavajte se pridonijeti kupovini potrebnog materijala) unaprijed hvala

Ovdje mi možete pomoći da kupim odgovarajuću opremu za poboljšanje video zapisa:

15% POPUSTA na sve KOTAI noževe

KOTAI JAPANSKI PROFESIONALNI NOŽOVI:

samo kliknite na vezu i prije plaćanja upotrijebite kod za popust cioccola

Softbox Kit di Illuminazione:

Super vlažan recept za voćne kolače za Božić /Jednostavan i lagan recept za voćne kolače

Super vlažan recept za božićne voćne kolače /jednostavan i lagan recept za voćne kolače
Super vlažna voćna torta Kompletan pisani recept:

Ova voćna torta jednostavnija je i lakša verzija pravljenja tradicionalne voćne torte ili starinske voćne torte.
U ovom jednostavnom receptu za voćne kolače ne treba nam natapanje suhog voća, ali će ipak grožđice, kandirane korice, brusnice i drugo suho voće biti sočne i punaste jer se skuhaju u tekućini, a zatim dodaju u tijesto za kolače.

Ovaj video će vam pokazati jedan od najmanje neurednih načina na koji možemo napraviti voćnu tortu. Ne treba nam nikakav stajaći mikser/ručni mikser za izradu ove torte. Tava za sos i drvena kašika jedini su glavni alati za pravljenje ovog kolača. voćni kolač.

U dva koraka možemo napraviti ovo super vlažno tijesto za kolače.

Korak 1:
Suvo voće skuvati u šerpi sa šećerom i maslacem.
Korak 2:
Sve ostale sastojke dodajte u ovaj lonac nakon što se ohlade.
Korak 3:
Pecite voćni kolač @ 320 F 75-90 minuta.

Kolač je tako mekan i vlažan, a aroma začina čini ovaj voćni kolač ukusnijim.

Ovaj recept za voćne kolače jedan je od mojih omiljenih recepata za pravljenje vlažnog kolača od voća.

Nadam se da vam se svidio ovaj super vlažni recept za voćne kolače.
Nadam se da ćete za ovaj Božić napraviti ovu voćnu tortu.
I molim vas javite mi kako vam je ispalo.

Napredni Sretan Božić svim mojim divnim MerryBakersima :)

Muzika: Jingle Bells 7, Kevin MacLeod, licenciran je pod licencom Creative Commons Attribution (
Umjetnik:

Popularni video zapisi na našem kanalu

Mekani recept od domaćeg pita kruha s uputama korak po korak:

Brz i jednostavan recept za mekane i pahuljaste večere (samo jedan uspon):

Pahuljasti švicarski recept u tri jednostavna koraka:

Jednostavan recept za večeru bez gnječenja:

Najbolji domaći kroasani: LAKA METODA:

Recept za mekane i ukusne mramorne spužvaste torte:

PROIZVODI KOJI KORISTIM ZA FILMIRANJE SVOJEG VIDEA (Amazon affiliate)

Vinski koktel recept | ŠOKOLADNA boja u piću

U ovoj poetskoj epizodi pokazujem vam recept za koktel od vina koji sam stvorio za rođendan najvećeg slovenačkog pjesnika Franceta Prešerna, koji je rođen 3. decembra 1800. Naučit ćete i kako dodati suptilan čokoladni okus čokoladnom bojom u piće. Ovo je jednostavan trik koji možete upotrijebiti da impresionirate prijatelje i porodicu na sljedećoj koktel zabavi. France Prešeren je bio poznati pjesnik koji je volio vino (malo previše) pa sam to iskoristio kao bazu ovog koktela. Bio je poznat i po tome što je djeci dijelio suhe smokve pa su ga počeli zvati dr. Sl. A čokolada? Pa ko ne voli čokoladu? I mrvica domaće gorčine od narandže daje joj samo nagovještaj citrusa, koji djeluje sa svim sastojcima. Evo mog recepta za koktele od vina s čokoladnom bojom i jednostavnim likerom od suhih smokava.

Dr Fig:
· 75 ml (2 ½ oz) rajnskog rizlinga
· 15 ml likera od smokve
· 1 crtica narandže

Promiješajte i procijedite u vinskoj čaši ukrašenoj čokoladnom bojom.

Domaći liker od smokve:
· 200 g suvih smokava
· Voda
· 100 g šećera
· 200 ml (6 ¾ oz) votke

Rekonstituirajte 200 g suhih smokava u vreloj vodi 10 minuta, s vatre. Zatim ocijedite smokve, ali zadržite vodu za razrjeđivanje našeg likera. Smokve narežite na četvrtine i stavite u vrećicu sous vide. Dodajte 100 g šećera, 200 ml (6 ¾ oz) votke i 140 grama vode od smokve. Pažljivo zatvorite vrećicu i stvorite vakuum i stavite je u vodeno kupatilo sous vide, postavljeno na 60 ° C ili 140 ° F 5 sati. Zatim izvadite vrećicu i ostavite je da se ohladi na sobnu temperaturu (ili još bolje, ostavite je u hladnjaku još 12 sati). Otvorite loš otvor i filtrirajte gazu prije flaširanja. Smokve se mogu koristiti za pekmez.

Čokoladna boja:
· Komad čokolade, najmanje 70% kakaa

Stavite malu količinu čokolade u posudu i zagrijte je na indirektnoj vatri da ne zagori (npr. Stavite u drugu posudu, djelomično napunjenu vrućom vodom). Kad omekša i otopi se, uzmite četku i obojite traku čokolade unutar čaše. Stavite čašu u zamrzivač da se čokolada polako topi dok pijete koktel.

0:00 Uvod
0:30 Zdravica
1:03 Rođendanska želja
1:23 Domaći liker od smokve
4:20 Ukras od čokoladne boje
5:19 Koktel Dr. Smokva
7:05 Napomene o degustaciji
7:47 Vrh putovanja
8:06 Prevare

Koristio sam divno vino lokalnog proizvođača:

Ako želite vidjeti epizodu o klubu obrnute djeteline, pogledajte ovu vezu:

Partnerske veze - nabavite sjajnu opremu i knjige, a pritom nam pomažite na malo kupovinom putem donjih veza.
. . .
● Sous Vide štednjak: (ne isti koji koristim, ali je odlična opcija)
● Kamera:
● B kamera:
● glavni objektiv
● broll objektiv:
● gimbal:
● glavno svjetlo:
● praktično svjetlo:
● Parabolični softbox:
● svjetlo postolje:
● Mikrofon 1:
● Mikrofon 2

. . . . besplatna dostava širom svijeta:
● Kokteli od 3 sastojka:
● Ručno izrađena gorčina:
● Tečna inteligencija:
● Meehanov priručnik za barmena:
● Saša Petraske u vezi koktela:
● Bar knjiga:
● Cocktail Guy:
● Pijani botaničar:
● Matrica okusa:
● Staro moderno:

Evo nekih od mojih omiljenih YouTube koktel kanala:
@HowtoDrink
@StevetheBartender
@TrufflesontheRocks
@EducatedBarfly
@BonnevilleCocktailCollection
@BehindtheBar

Tim iza ovog videa:
Robi Fišer
Sašo Veber
Fantomska ruka

#cocktailtime #winecocktail #poezija

Recept za božićnu tortu - Jednostavna voćna torta koja je prekrasno vlažna!

Jednostavna božićna torta koja svaki put ispadne savršena. Nije potrebno kremiranje, tučenje ili namakanje voća! Plus savjeti o skladištenju i hranjenju vašeg božićnog kolača.

Hranjenje vašeg voćnog kolača u sedmicama prije Božića pomaže u izgradnji i pojačanju okusa kolača i osigurat će da bude prekrasno vlažan.

Temperatura pećnice:
Pecite u pećnici na 150C/300F (ventilator) 45 minuta, a zatim 140C/275F (ventilator) još 60-75 minuta - dok umetnuti ražnjić ne izađe čist.

Božićni kolač bez alkohola:
Za bezalkoholnu verziju, alkohol možete zamijeniti hladnim čajem, svježim sokom od naranče ili jabuke.
Kolač tada možete nahraniti sa:
1. Hladan čaj
2. Svježi sok od naranče ili jabuke
3. Đumbir srčan pomešan sa vodom (2 kašičice pomešane sa 2 kašike vode)
4. Aroma ruma pomiješana s vodom (⅛ žličice pomiješane s 2 žlice vode).
Ako to učinite, nemojte praviti tortu prije novembra, jer bi sok (za razliku od alkohola) mogao početi imati smiješan ukus nakon više od nekoliko mjeseci.

Kompletan recept za božićnu tortu dostupan je na našoj web stranici:

Jednostavni sastojci voćnih kolača:
3/4 šolje (175 g) nesoljenog putera, iseckanog
1 zapakovana šolja (210 g) svetlosmeđeg muškatnog šećera
2 + 2/3 šolje (400g) mešanog suvog voća
1 šolja (200 g) glacé višanja grubo nasjeckanih
1 šolja (100 g) suvih brusnica
Kora i sok od 1 pomorandže
Kora od 1 limuna
1/2 šolje (120 ml) rakije od višanja
1/2 šolje (85 g) mlevenih badema (krupno samlevenih - nije vrsta koja je poput brašna)
3 velika jaja lagano umućena
1 + 2/3 šolje (200 g) običnog/univerzalnog brašna
½ kašičice praška za pecivo
1 kašika mlevenog mešanog začina
1 žličica mljevenog cimeta
Sp žličice mljevene paprike

Za hranjenje božićne torte:
Rakija od višanja (1-2 kašike sedmično)

#cake #christmasfood #christmas

5 super namirnica. To može izliječiti masnu jetru. | Znam

Foie Gras s receptom od karameliziranih jabuka | Drogo's Kitchen | Specijalista fine hrane

U ovom izdanju Drogo's Kitchen kuhamo ukusnu foie gras s karameliziranim jabukama, glaziranom kremom od karamele. Ovo je recept inspiriran Michelin kuhinjom u kojoj je Drogo nekada radio, a ovo gurmansko jelo možete stvoriti u udobnosti svog doma!

Istražite cijeli asortiman foie grasa na web stranici -

Društveni smo:
Pratite nas na Facebooku - i Instagramu -

Smokva u kuvanom vinu sa narandžastim sorbetom, autora Refflets Pierre Gagnaire. Francuski fini restoran.

Smokva u receptu za kuhano vino autora Refflets Pierre Gagnaire. Francuski fini restoran u Dubaiju. Za potpuni recept proširite više:

Skuvana figura u kuvanom vinu i narančastom sorbetu

SVJEŽE SLIKE 8 komada / NARANČASTA MARMELADA (sa marketa)

ČORBA OD CRVENOG VINA
Crno vino 500 gr
Porto 150 gr
Šećer 100 gr
Med 100 gr
Sok/korica naranče 1 kom
Sok/korica limuna 1 kom
Cimet 1 gr
Mahuna vanilije 1 kom
1 karanfilić 2 kom
Muškatni oraščić 2 kom

Krema za pecivo
Mleko 200 gr
Mahuna vanilije 1 kom
Žumanjak 40 gr
Šećer 40 gr
Krema od 10 gr
Brašno 10 gr
Maslac 15 gr

Narandžasti sorbet
Segment narandže 250 gr
Passion pire 30 gr
Sok od narandže. 30 gr
Šećer 60 gr
Glukoza u prahu 55 gr
Mlijeko u prahu 1 gr
Stabilisater 5 gr
Mahuna vanilije 1 kom

Proces
Uzmite 4 komada svježih figura, ogulite ih nožem i stavite ih između 2 plastična papira i razbijte ih oklagijom.
Zamrznite i odrežite neki prsten rezačem.
Stavite ovaj prsten svježe figure u tanjir.
Uzmite 4 komada freh figica lijevo, napravite nožem na vrhu njih i napunite ih kremom od peciva i marmeladom od naranče.
Stavite ove figure u posudu, prelijte po vrhu supom od crnog vina i pecite u pećnici 15 mn na 175 c.
Kad se skuhalo, stavite jedno parče u prethodni tanjur pored svježe smokve, okrenite narandžasti sorbet i napravite quenelle i dovršite premazivanje čorbom.

Čokoladni kolač od smokve gospođe Figg | Moja kuhinja Harryja Pottera (Ep. 11)

Ove nedelje pravimo neverovatno lagan kolač od smokve inspirisan gospođom Figg. Ovaj svježi kolač sa smokvama s čokoladom i mascarpone krem ​​sirom savršen je ljetni puding! Slijedite ovaj jednostavan korak po korak recept kako biste saznali kako možete sami napraviti

Novi ste na mom kanalu? Dobrodošli u moju kuhinju moje Harry Potter - seriju u kojoj ću ponovno čitati knjige i stvarati recept za svaku hranu i piće koja se nalazi usput! Ako ste ljubitelj Harryja Pottera i volite hranu inspiriranu Harryjem Potterom, onda ste za poslasticu!

Propustili ste prošlotjednu epizodu? Recept za naš klasični koktel Metropolitan Brandy pogledajte ovdje:

Volite li isprobati ovaj recept za čokoladni kolač sa smokvama? U videu možete slijediti upute korak po korak, a dolje je navedena potpuna lista sastojaka.

Ako ste ljubitelj #HarryPottera i želite biti u toku sa svim najnovijim receptima iz #MyHarryPotterKitchen, obavezno se pretplatite i pritisnite zvonce za obavijesti da ništa ne propustite!

Sastojci:
Za sunđer:
- 5 smokava
- 1 kašika meda
- 125 g putera
- 200 g muscovado šećera
- 2 jaja
- 1 kašika vanile
- 1 kašika ekstrakta badema
- 1 kašika mešanog začina
- 250 g glatkog brašna
- 2 kašičice praška za pecivo
- prstohvat soli
- 75 ml ulja
- 200 g tamne čokolade

Za glazuru od mascarpone krem ​​sira:
- 125 g mascarpone sira
- 65 g šećera u prahu
- 125 ml duple kreme
- 1/2 kašičice vanile
- 1/2 kašičice ekstrakta badema

Ukrasiti:
- 5 smokava
- 2 kašičice meda

Vratit ću se sljedeće sedmice s još jednim receptom za Harry Pottera!
U međuvremenu me svakako pratite:

Snimio i uredio Ian Yarwood

Smokva + sir + vinski desert | Rosey Diola

Pozdrav utjelovljenje savršenstva Talijanski pistaći sladoled slatki anđeli interneta!

Malo slano, malo slatko, malo kiselo i puno ukusa!

Kad god pomislim na smokve, tijelom me prože trnci, što je nesumnjivo ugodno. Dobijam slike hrskavog crnog vina, niz čarobnih sireva, meda i puno kikota.

Ako ste u Singapuru, molimo vas da na Instagramu provjerite Rosey kolače, moje kolače od šećernih cvjetova, vrhunske makarone i druga fina peciva.

20 grama glatkog brašna
37 grama bademovog brašna
50 grama sirovog šećera
2 grama soli
1 # belanca

100 grama crnog vina po vašem izboru
30 grama šećera
3 #žumanceta

Mascarpone sir
Gouda Cheese
Fig
Bademi prekriveni tamnom čokoladom
Manuka Honey
Mikro zelenilo

Vidimo se uskoro, prijatelji gurmani!

Prijedlozi ili zahtjevi su dobrodošli!
Bit će sjajno ako komentirate, lajkujete, dijelite i pretplatite se!
instagram: @roseydiola
twitter: @hungryrosey

$ 30 Charcuterie Board vs $ 130 Charcuterie Board | Ali jeftinije

Ploče za šargarepe imaju tendenciju da budu preskupe. Govorim o padu između 100 i 300 USD na jednoj ploči! I da, razumijem da je kvaliteta hrane koju kupujete vrijedna toga. ali definitivno možemo napraviti odlične izbore za jeftinije koji na kraju imaju isti okus i izgled.

PRATI ME:
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---------------------------------------------------------------
Sastojci koji će vam trebati:
Cijene skupe ploče sa sirom -
Calabrese - 7,49 USD
Sopressata Salami - 8,99 USD
Toscano Salami - 8,99 USD
Manchego - 7,26 USD
tomme - 7,68 USD
Brie du Pommie - 5,55 USD
U dobi od Goude - 10,16 USD
Pršut od parma - 11,10 USD
Saće - 15,99 USD
Masline Castelvatrano - 6,99 USD
Grožđe - 13,35 dolara
Praline Pecans - 6,29 USD
Pistaći - 9,53 dolara
Krekeri od peciva od ružmarina - 6,99 USD
Cornichons 4.00

Jeftina ploča za šargarepe -
Dimljeni javorov šunka - 3,00 USD
Mortadela 7-10 kriški - 3,75 USD
Ljetna kobasica iz Vermonta - 4,50 USD
Havarti - 4,00 USD
Srednji Cheddar - 4,50 USD
Gouda sir - 2,80 USD
Philly krem ​​sir - 1,96 USD
Granny Smith Apple - 1,00 USD
Heirloom Tomato - .45
Francuski baget - 1,89 USD
Olives - 1.75 per pouch
1/2 cup peanuts - about 1 dollar in the bulk section

Pickled Onions Ingredients
1 Red Onions, thinly sliced
2 cups (480 ml) white vinegar
1 cup (240 ml) water
2 tablespoons (25g) salt

Serrano Habanero Gastrique Ingredients -
1 cup (240 ml) vinegar
1 cup (225g) sugar
1 Shallot, thinly sliced
Habanero Pepper, thinly sliced
Serrano Pepper, thinly sliced

Salmon with Lemon Butter Sauce Recipe

Pan seared salmon with lemon butter sauce – this recipe is so rich and delicious. The sauce is creamy and full of flavor. This recipe not recommended when you are on a diet.

More Lunch/Dinner Recipes:
Salmon Patties (salmon Cakes):
Shrimp Scampi with Pasta:
Greek Moussaka:
Spinach & Ricotta Stuffed Pasta Shells:

FOLLOW ME:
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Web stranica:

My favorite kitchen equipment:

4 porcije
Sastojci:
2-4 salmon fillets (180g per fillet)
1/3 cup (75g) butter
2 tablespoons fresh Lemon juice
Lemon zest
2/3 cup (160ml) White wine – optional /or chicken broth
1/2 cup (120ml) Heavy cream
2 kašike seckanog peršuna
Salt
Black pepper
Upute:
1. Remove the skin from salmon fillets. Začinite solju i biberom.
2. Melt butter over medium-low heat. Fry the salmon on both sides until golden, about 3-4 minutes from each side.
3. Add to the pan white wine, lemon juice, lemon zest and heavy cream. Cook the salmon in the sauce for about 3 minutes and remove from the pan.
4. Season the sauce with salt and pepper. Add chopped parsley and stir. Reduce sauce by half until thick.
5. Serve the salmon and pour the sauce over the salmon.
Notes:
• In the video you can see me cooking only 2 salmon pieces, but this recipe serves 4. You can cook 4 pieces once in a large pan or in two batches, then divide the too.
• Serve the sauce immediately.

If you like me recipes, please join to The Cooking Foodie YouTube membership:
you can get access to special content, behind the scenes photos, videos and more cool stuff!
Hit the JOIN button.

How To Make A Balsamic Reduction Glaze | Rockin Robin Cooks

I will show you how to make a balsamic glaze or reduction that is perfect over strawberries, vegetables, caprese salad, steak, chicken, salmon, even ice cream. The options are endless!
__↓↓↓ GET THE RECIPE ↓↓↓__

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Get your own squeeze bottles here:
▶︎ Squeeze Bottles

▶︎ Omega J8004 Masticating Juicer

▶︎ Cuisinart Food Processor


▶︎ 12 inch stainless steel fry pan

▶︎ Wide Mouth 8 oz. Mason Jars

Odricanje odgovornosti:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support!

More Videos To Check out:
Check out my homemade balsamic vinaigrette:

Delicious Bacon, Lettuce, Tomato Salad

Here is how you make a balsamic reduction or balsamic glaze. Pour 1 to two cups of balsamic vinegar into a sauce pan over high heat.

Bring the vinegar to a boil and reduce the temperature to a simmer for 25 to 30 minutes. You want to reduce this to at least half or even 2/3's. Povremeno promiješajte.

After 30 minutes the vinegar should coat the back of a spoon. Maknite s vatre i ostavite da se ohladi. Remember that the glaze with continue to thicken as it cools.

Once cool you can pour this into a mason jar or a squeeze bottle which makes it very convenient to apply to all your foods.

Make this glaze and enjoy the flavors it adds to your favorite recipes. Hey, try it on your next burger for the perfect burger!

Thanks for watching and sharing!
Rockin Robin
P.S. Please help me spread the word about my channel. It's as simple as copying and pasting this link into social media:

How To Create a Cheese Board | ENTERTAINING WITH BETH

Learn how to create a fantastic cheeseboard with cheese pairings for holiday entertaining.
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PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron

MORE GREAT HOLIDAY RECIPES!
Baked Brie
S'More Pie
Goat Cheese Tartelette Appetizers
Vegetarian Butternut Squash Soup
Caramel Apple Ice Cream Cups
Cheesey Chivey Cornbread
Pumpkin Bread
Baked Scallops Au Gratin
Roasted Potatoes
French Apple Tart
Apple Turnovers
Profiteroles
Coffee Cake
Easy White Chocolate Mousse
Dad's Chewy Chocolottas
Lobster Thermidor
Beth's Easy Appetizers

BETH’S EASY CHEESEBOARD
10-12 people

INGREDIENTS:
1 Runny Cheese: Wedge French Brie
1 Salty Cheese: Wedge Blue Cheese
1 Neutral Cheese: Log of Goat Cheese
1 Sweet Cheese: Wedge of Stilton with Dried Fruit

Crackers:
Olive Bread (French Brie)
Rosemary Crackers (Goat Cheese)
Raisin Crackers (Blue Cheese)
Brioche Toasts (Stilton)

Chewy + Crunchy, Sweet/Salty
½ cup dried cranberries
½ cup dried apricots
¼ cup candied pecans
¼ cup candied walnuts
¼ cup Spanish almonds

Spreads
½ cup olive tapenade (salty)
½ cup honey (sweet, sweet)
½ cup pepper jelly (spicy)
½ cup fig jam (savory sweet)

Favorite Combos:
Rosemary Cracker + Goat Cheese+ Tapenade (Great Mediterranean Flavor)
Raisin Cracker + Blue Cheese + Honey + Candied Walnut
Brioche Toast + Brie + Fig Jam + Candied Pecan

STEP#1
Select a large cutting board

STEP #2
Add a trio of grapes in the center

STEP #3
Create 4 quadrants, to place cheese

STEP#4
Nestle assorted crackers that pair well with the different types of cheese

STEP#5
Add some dried fruit and nuts

STEP#6
Offer a selection of spreads

STEP#7
Offer a few favorite combos!

ABOUT THIS CHANNEL
Zdravo! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE!

11 Best Foods To Prevent Ulcers

From fruits & veggies to eggs, green tea, and many more. watch till the end to find out all the best foods you can eat to prevent ulcers.

Other videos recommended for you:

WATCH . 7 Signs Of Pancreatic Cancer You Should Not Ignore -

WATCH . 13 Foods Diabetics Should Be Eating -

#StomachUlcers #WhatToEat #Bestie

Vremenske oznake:
Intro - 0:00
1. Fruits - 00:03
2. Vegetables - 01:14
3. Lentils And Lean Proteins - 03:12
4. Legumes - 04:14
5. Fish And Seafood - 04:44
6. Eggs - 05:28
7. Whole Soy Food And Plant-Based Milk - 06:00
8. Fermented Dairy Foods - 06:34
9. Healthy Fats Like Avocado, Olive Oil, And Nuts - 07:04
10. Green Tea - 07:35
11. Herbs And Spices - 07:58

Summary:
1. Fruits
Keeping your stomach healthy is the best way to prevent stomach ulcers. Fresh fruits are an important part of our diet. They come with a world of benefits. I’m talking about vitamins and antioxidants.

2. Vegetables
Vegetables are a blessing when it comes to health. Leafy greens, especially red and orange vegetables, are known to have special properties that protect your stomach. Most of the veggies are alkaline in nature. Eating them would help control the stomach acid, which is the main reason why you have peptic ulcers.

3. Lentils And Lean Proteins
Research states that the wellbeing of your body and mind both depend on your gut health. But why? Your stomach houses several microbes that affect your health. They keep your body and brain functioning as they should.

4. Legumes
Most ulcers are caused by bacterial infections. A healthy and balanced meal is your best bet to keep ulcers at bay. Good nutrition is important for a healthy gut. Your food should include natural sources of soluble fiber in each meal.

5. Fish And Seafood
Who would have thought fish fillet had so many benefits? You need protein in your diet and fish provides plenty of it. Oily fish like salmon, mackerel and sardines contain a good amount of omega 3 fatty acids. They help to reduce the risk of ulcers by producing certain types of compounds. These compounds help to protect the lining of the stomach and intestines.

PORT POACHED PEARS

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SASTOJCI
3 cups (720 mL) of port
1 cup (200g) of sugar
¼ cup (35g) of mulling spices
½ cup (120mL) of orange juice
1/2 vanilla bean, split and seeds scraped
6 pears, peeled and cored
1 cup (225g) of mascarpone cheese, at room temperature
2 tbsp (42g) of Honey

UPUTSTVA
In a large saucepan combine the port, sugar, mulling spices, orange juice, and the vanilla bean and seeds. Bring to a boil, then reduce the heat and simmer for 15 minutes.

Peel and core the pears, and thinly slicing the bottom so that it lays upright, making sure to leave the stem attached.

Add the pears and simmer until the pears are cooked through, about 15-20 minutes. Turn off the heat and let cool in the poaching liquid.

Before serving, remove the pears from their poaching liquid and reduce the liquid to a syrup. Strain the sauce through a sieve into a bowl.

Add a small pool of liquid on the plate and place the upright pear in the center. Combine the mascarpone and honey in a small bowl. Dollop a small amount of the mascarpone on each plate.

Cookin' Time with H-E-B: Steak with Mustard Cream Sauce

How to Make WINE COOKIES (Italian Biscotti) | Taralli al Vino

WINE COOKIES (ITALIAN BISCOTTI)
How do you like your wine? How about in a cookie? Introducing: WINE COOKIES! Also known as
Taralli in Italy, they are bite-sized morsels of deliciousness! The recipe which uses red wine, has origins in the centre of Italy, and now has many variations which can be made sweet or savoury! In this sweet version, my mum teaches us her simple recipe with just four ingredients and barely any measuring needed. These are quick to make, look great, and once they crumble in your mouth see if anyone can resist more!

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✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.

INGREDIENTS:
1 x cup red wine
½ šolje šećera
½ cup extra virgin olive oil
5 cups flour
Plate full of white sugar

UTENSILS:
Large mixing bowl
Fork
Cup/Glass to measure (just make sure you use the same tool all the way through)
Posuda za pečenje
Daska za sjeckanje

METHOD: starts at 2.35
1. Wine cookies have a very important ingredient….wine! Let’s start by pouring a glass of red wine into a large mixing bowl.
2. Next add ½ glass sugar to the bowl and mix together well before pouring in the extra virgin olive oil and stirring it through.
3. The next step to making delicious wine cookies is adding in the flour. Add this one cup at a time, and mix really well as you go. You will notice that the mixture gets creamier, and eventually, it all comes together to make the wine cookies dough.

VINCENZO’S PLATE TIP: This part of the recipe is important, so take your time adding the flour, making sure to bind all the ingredients until they form into a ball of dough.

4. Once the dough has formed, it should be soft but not too sticky. Remove it from the bowl and place it on to a large chopping board and gently knead it by pressing it gently and rolling forward and back then folding it over a few times. (You may wish to wear gloves as the red wine can stain your hands!)
5. Prepare a large baking tray by lining it with baking paper and pre-heat your oven to 180 degrees celcius/ 356 degrees farenheit.
6. Cut a small piece of the wine cookies dough and begin to roll it out, using one hand first, and then both hands.
7. Once you have rolled it into a long piece, approx. 1cm thick, cut a short strip, then roll this around your index finger forming a ring-like shape so that the two ends slightly overlap.
8. Create as many wine cookies as you possibly can with the dough you have, then pick each one up and press one side gently into the plate filled with white sugar, transferring each one (sugar-side up) onto your baking tray.
9. Once the tray is full, place it filled with wine cookies into the oven to cook for between 20-25 minutes.

HOW TO SERVE
Leave the wine cookies to cool in the tray for 10-15 minutes as they’ll continue to harden – and the crunchiness is one of the best parts! Serve for a light snack alongside dessert or when friends drop by for coffee. They can also be enjoyed after dinner with an Italian digestive.
E ora si mangia, Vincenzo’s Plate…Enjoy!

. #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own #kitchen whilst having a laugh (and a glass of vino!).

#italianrecipes #italianfood #italiancuisine #bestcookingchannels #foodchannel


9 Insanely Refreshing Rosé Cocktail Recipes to Kick Off Summer

Starting your own business can feel isolating without a network of women to bounce off ideas, ask questions, and cheer you on along the way. Enter Selfmade, Brit + Co's 10-week highly-interactive virtual course that brings together top female entrepreneurs to teach you how to build a new business — from business plan to promotion — or grow your existing one.

Najbolji dio? Selfmade now provides one-on-one mentoring with successful entrepreneurs who've been where you are right now and who care about making a difference for women in business. They include business owners, founders, VCs, and subject-matter experts in industries such as finance, advertising, marketing, licensing, fashion, and media.

Our summer mentorship program will feature a host of new mentors we're excited to connect you with, including:

Linda Xu, Entrepreneur and E-Commerce Expert

Linda is the co-founder and chief growth officer at Cart.com, a Series-A e-commerce technology platform that partners with brands to help them grow. Linda served as head of growth at Sitari Ventures where she oversaw strategy and operations. She has acquired and advised tech and consumer companies as a private equity investor at global firms including The Riverside Company and Lazard. Additionally, Linda spent a brief stint on the team launching Uber Freight. She loves all things food and plants.

Stephanie Cartin, Social Media Expert + Entrepreneur

An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

Kristina Ross, Content Creator + Social Media Whiz

Kristina Makes #Content is a social media ✨funtrepreneur✨, creative strategist, and public speaker for all things Internet related. Four years as a magazine editor and producer/copywriter in the world of advertising (Mercedes, Cancer Research, French Kiss Records), Kristina packed her bags and decided to go remote with social media as she saw a booming industry. Since then, she built @thefabstory from 10k to 1m followers in just 18 months and now specializes in creative strategies behind social media advertising and user acquisition. Her campaigns have levelled apps from the top 50 into #1 in their app store categories overnight. Kristina's work and experiences have been featured in Forbes, Thrive Global and has given several talks at Harvard Business School on the big bad world of #content.

A.V. Perkins, Selfmade Alum and Creator of AVdoeswhat

A.V. is a DIY expert and creator of Avdoeswhat.com. What began as a traditional Do-It-Yourself blog has grown into a lifestyle platform that includes crafts, upcycled furniture and pop culture. As a digital host for HGTV Handmade, along with appearances in Bustle, The Pioneer Woman, and BuzzFeed, A.V. is determined to help thrifty millennials realize "Life is better when you Do-It-Yourself!" A.V. is also the co-creator of University of Dope, an exciting thought-provoking card game that celebrates Hip Hop culture.The first of its kind.

David Mesfin, Creative Director + Brand Expert

David is a multi-disciplinary designer and creative director with award-winning integrated campaign background, including the Super Bowl, FIFA, NFL, and global launch campaign. He has created global partnerships to increase brand awareness through traditional, digital, social, and experimental marketing campaigns, collaborating with C-suite leaders from Genesis, Hyundai, Honda, Sony, Adidas, Oakley, Toyota, Neutrogena, Land more to communicate their company's vision through creative and marketing. He has earned awards from Cannes, One Show, Clio, Webby, EFFIE, Communication Arts, Google Creative Sandbox, OC and LA ADDY, DIGIDAY, TED | Ads Worth Spreading, American Advertising Federation, FWA, The A-List Hollywood Awards, IAB Mixx, and Graphis.

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Jasmin is a brand strategist/graphic designer who helps female entrepreneurs attract their dream customers by sharing their story and taking their branding and graphic design to a whole new level.

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This summer, Selfmade coaches include Niki Shamdasani, co-founder and CEO of Sani, a South Asian-inspired fashion brand Emily Merrell, founder and chief networking officer of female-focused networking organization Six Degrees Society Dr. Annie Vovan, whose career spans the corporate world, non-profit space, and service-based and e-commerce businesses and Cachet Prescott, a business mindset coach and strategist.

Ready to take your business idea to the next level? Enroll in Selfmade Summer session today!


Sažetak recepta

  • Zest of 1 lemon, cut into thin strips
  • 1 cinnamon stick, broken in half
  • 1/4 žličice mljevenog papra
  • 1/4 kašičice mlevene paprike
  • 3 cups apple cider
  • 1 šolja vode
  • 8 Bosc pears (with stems), peeled and cored from bottom
  • Lemon sorbet, for serving (optional)

In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.

Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid transfer to large bowl.

Raise heat to high boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.


Category: Vanilla Bean Recipes

In 1985 Greg Reynolds, who at the time worked for a catering service in Half Moon Bay, became enthusiastic about playing with sauces using vanilla.

Perfect Recipe for Sparkling Lemonade with Vanilla Bean Swizzle Sticks

Every year I make gallons of sparkling lemonade as I’m blessed with a Meyer lemon tree that produces fruit nearly year ’round. I don’t really

Salmon with Curried Rum and Vanilla Sauce

Commercial salmon season just opened on the California Coast. Sport fishing for salmon has been open for several weeks now and a friend of mine

Sikarni

This recipe comes via Janet Sawyer, who got the recipe from Lalu Mahato, head chef at Nepal’s Tiger Mountain Pokhara Lodge, which was opened

Tropical Paradise

Living in coastal California, our summers come twice — it gets hot in May, then it remains cool and often foggy while the inland valleys

Tin Roof Ice Cream

My grandsons were asking my daughter for stories about her childhood and she told them about the box freezer her grandparents kept in their basement

Baked Ricotta Custard with Cherries in Port Wine with Star Anise

Baked Ricotta Custard with Cherries in Port Wine with Star Anise Away from the Kitchen by Dawn Blume Hawkes Recipe by Chef Gail Gand The

Vanilla in Savory Foods — Really??

Really. In 1985, when I wrote The Vanilla Cookbook, my editors asked me what vanilla could be used in besides ice cream, dessert and beverages.

The Best Vanilla Ice Cream

Who doesn’t love the divine, inimitable flavor of pure vanilla ice cream? While it goes with everything – pies, cakes, tarts, cobblers and more –


Frozen figs

Bought a bag of frozen whole figs on a whim a few weeks ago. They're not good enough to eat just defrosted -- too watery -- but I can't figure out what else to do with them. Ima li ideja?

Have you slipped one under the broiler with some sugary something on top to see what they do?

You could always poach them in a bit of port and star anise. Good with ice cream.

How about some figgy pudding? No joke. How about that?

I poached some pears in a brandysaffron sauce once. If someone mentions that. eh. it was not to die for.

Clicking the will recommend this comment to others.

I think poaching is my best bet, since the ones I tried were fairly spongy and bland. This way, they'll pick up flavour from the liquid. Hvala!

Watery can be an advantage. How about draining them thoroughly and making jam with the soft fruit with the concentrated flavor that remains.

I still have a tiny bit of some fig jam that a friend in Paris sent me. The flavor is great but the soft mauve color is even better and I can't bear to see it gone.

It was killer spread on a schmeer of fresh goat cheese on a whole grain cracker. Not bad for brekkies either.

Join the conversation! Sign up to comment on posts and users' comments

Hmmmm. Never thought of it. Can I really make jam with such a small quantity of fruit (one bag)?

You can make one jar and keep it in your fridge to avoid the water bath/vacuum sealing that makes one want to do larger batches.

Put a few small dishes in your freezer before you begin. Put a very clean jar/s and the lid/s in a pot of simmering water.

Just add some sugar and maybe a squeeze of lemon juice and start boiling it down. If you want to taste to correct the sweetness make SURE you let it cool enough so you don't burn your mouth.

If the skins don't boil down (I've never made fig jam myself) strain out the large pieces with a slotted spoon or whatever. Continue boiling until the syrup is thick enough that it coats the back of a metal spoon and when you draw your finger through it, it leaves the trail.

As insurance you can take one of those dishes out of the freezer and drip on a few drops of your preserve. If they're fully prepared, they'll set up instantly. If they're still runny, put them back on and boil them more and give the plate test another go a bit later.

Now your ready to pack it up. Put the hot preserve into the hot jar (if they are not roughly similar temps you'll get thermal shock and the jar will break so DO NOT attempt to put the hot stuff in a cool jar) and seal it up. A wide mouth funnel is helpful but if you're just doing a jar or two you can ladle it in carefully enough.

If you keep it in your fridge the sugar is enough insurance against bacteria. It should keep at least 6 months in your fridge. IF you made a second jar and you don't want to keep it in your fridge you'll have to create a vacuum seal. Not difficult to do but I won't take up space for that here. You can find those instructions on the net by googling something like "preserving" or "canning".


Poached Pears in Red Wine

Poached pears in wine (or Poire à la Beaujolais) is a classic French dessert that originated in the wine-growing territories of Burgundy and Lyon. The French used it as a way to consume fruits that were not ripening to their liking on the tree this way the fruit would not go to waste. By combining peeled pears with wine and a bouquet of spices, the people of the region were able to maximize their harvest while creating a dish that highlights the fruit's natural sweetness.

Poaching, which at its essence simply involves simmering food in a liquid until it's cooked, also happens to be an excellent way to use unripe fruit. This poached pears recipe offers a warming dessert option for a cold winter night or an elegant brunch dish for a family get-together.

Select a fruit-forward red wine for this dish such as zinfandel, shiraz, or merlot, and serve it next to a dollop of vanilla ice cream or top with homemade whipped cream. The translucent, red-tinted pears make for an elegant dessert that will impress your guests and won't overpower the dinner spread.


Roasted Spiced Plum Jam

My Roasted Spiced Plum Jam is a twist on the traditional method of making jam. Roasting the fruit brings out the natural sweetness and means you can use much less added sugar. This jam would be a perfect Mother’s Day gift!

Cook Time 1 hour 20 minutes

Total Time 1 hour 40 minutes

Sastojci

Roast Plums

  • 1 kg plums, halved or quartered
  • 2 tablespoons raw sugar
  • 15 cardamom pods
  • 10 klinčića
  • 1 kašičica mlevenog cimeta

Džem od šljiva

  • 1 teaspoon vanilla bean paste or extract
  • 1/3 cup orange juice
  • 3/4 cup caster sugar
  • 1/4 cup dessert wine
  • 2 cinnamon sticks
  • 4 cloves
  • 1 star anise
  • 8 cardamom pods
  • 1/4 šolje vode
  • 1-2 teaspoons red wine vinegar

Instrukcije

Recipe Notes

To test if the jam has jelled, place a small plate in the freezer until chilled. Place a spoonful of jam onto the chilled plate and wait for a few minutes. Run a finger through the jam and if it wrinkles, it is ready.


PICKLED QUINCES

The royal quince: pickled with cider vinegar and juniper berries, they are perfect with roast ham. Photograph: Jonathan Lovekin

A razor-sharp and lip-smarting pickle is a permanent fixture of any meal I throw together involving the remains of Sunday's roast. Quinces, shining amber and gold in their pickling liquor, are unusual, offering a pleasing change from the icy crunch of the more usual pickled onion. Enough for 2 medium-sized storage jars.

750ml cider vinegar
400g golden granulated sugar
3 medium-sized quinces or 4 smaller ones
12 juniper berries
8 zrna crnog bibera
a bay leaf

Pour the vinegar into a stainless-steel pan. Add the golden sugar, juniper berries, black peppercorns and bay leaf and bring to the boil. Turn the heat down to a merry simmer.

Peel, halve and core the quinces, cutting them into six lengthways. Lower the quince into the simmering vinegar and leave the fruit to cook for 15-25 minutes, until it is soft enough to pierce effortlessly with a skewer.

Lift the soft fruits out with a draining spoon and lower them into clean storage jars. Pour over the liquor, then seal and leave to cool. They will keep for several weeks.


Head to France for some Provencal duck stew with winter fruits. This recipe by Chef Francois de Melogue is perfect for Christmas, as the prunes, walnuts, apples, oranges and spices will fill your home with a festive scent. It’s also great for dinner parties as you can prepare it ahead of time and reheat. The fruits, alongside spices like black peppercorns, juniper berries, star anise and cinnamon, are simmered in pinot noir. Add vegetables like carrots and celery alongside your duck and voila – you have yourself a delicious stew.

Looking for a Christmas dessert? This recipe for salted caramel apples with spiced winter fruit and nuts is packed with flavour and makes for an excellent showstopper. Cox apples are filled with salted caramel, baked, and topped with dried fruits like cherries, prunes and raisins that have been soaked in liqueur and mixed spice. Sprinkle with toasted pecan nuts and serve.


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