Cottage cheese biscuits with cardamom

Cottage cheese biscuits with cardamom

Ingredients:

250 g of dry cottage cheese with a fat content of 2-5%
150 g butter
180-220 g flour + flour for dusting
5-6 pods of cardamom
1 tbsp vanilla sugar
coarse sugar
a pinch of baking soda and salt

Preparation:

Preheat the oven to 180 °C. Sift 180g of the flour with salt and soda. The cardamom pods, crush, remove the dark seeds and mash them in a mortar into powder. Add the cardamom and vanilla sugar to the flour.

Cut the cold butter cubes with a side of 1 cm, Sprinkle with flour with the cardamom and vanilla, knead to make crumbs.

Place cottage cheese in a flour base and mix with a fork. Gather dough into a ball. If it seems too soft, add more flour. The dough should not stick to the fingers, but should not be too dense.

Roll out the dough with a thickness of 2-3 mm, using cookie cutters with a diameter of 8-9 cm, cut out dough circles.

Sprinkle the slices with sugar and fold in half. Sprinkle the top again and fold in half. You get a quarter circle. The top also sprinkle with sugar. Remove cookies on the laid parchment baking sheet and bake for 15-18 minutes cool Completely on the baking sheet and serve.

Bon appetit!

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Roast beef with salsa

Roast beef with salsa

Ingredients:

Beef fillet – 1.5 kg
Dijon mustard – 1/3 Cup
Peas pink pepper – 3 tsp
Sea salt and black pepper – to taste
Olive oil – 1 tbsp

Salsa:
Dill – 30 g
Basil – 30 g
Anchovies – 2 PCs.
Dijon mustard – 1 tsp.
Capers – 1 tbsp
The juice of ½ lemon
Olive oil – ½ Cup
Sea salt and black pepper – to taste

Method of preparation:

Preheat the oven to 200° C. Sprinkle fillet beef with olive oil and season with sea salt and black pepper.
Put the beef in a large frying pan and fry on both sides on high heat to obtain a Golden brown. Then put the meat aside.

Prepare the sauce salsa:
For this finely chop the herbs, capers and anchovies and mix them together with mustard, olive oil and lemon juice.
Beef roll in mustard and pink pepper and place in oven for 20 minutes.
Serve with salsa.

Bon appetit!

Roast beef

Spicy carrot cake with olive oil

Spicy carrot cake with olive oil

Ingredients:

400 g juicy carrots
400 g pineapple pieces in light syrup
200 g of a mixture of roasted nuts (walnuts, pecans, almonds, hazelnuts, cashews)
200 g dark brown sugar
4 eggs
1 Cup of olive oil with a fruity aroma
3 cups flour
0.5 cups of semolina
1 tbsp baking powder
0.5 tsp. grated nutmeg
1 tbsp ginger powder
0.5 tsp. salt
butter and Mukalla forms

For the cream:
600 g soft cream cheese
2 tbsp. fat sour cream
150 g icing sugar
2 lime

For decoration:
1 small carrot
100 g sugar

Preparation:

In advance, prepare the decoration:
peel the carrots and cut into thin slices. Cook the syrup of sugar with 2 tbsp water, put in syrup carrots, cook for 2 minutes, Put the sliced carrots on a baking sheet, covered with a sheet of parchment (save syrup), put in heated to 80-100 °C oven to dry to a state of chips. Cool.

Preheat the oven to 170 °C. peel the carrots and grate on a coarse grater. Very finely chop the pineapple. Chop the nuts, you have got the small and large pieces. Mix carrots, pineapple and nuts.

Whisk the eggs with the salt, sugar and leftover syrup from carrot decoration in the lush homogeneous mass. Not stopping to whisk, add the olive oil.
Separately sift the flour with the baking powder, ginger powder and nutmeg. Add semolina, stir.
Mix egg mixture with flour and stir. Add the carrots, pineapple and nuts and mix.

Cover 2 of the same shape with a diameter of 24 cm oiled baking paper and sprinkle paper with flour. Spoon the batter into the forms evenly and place in oven. Bake for 50-60 min.

Prepare the cream:
in lime, wash your brush, dry it, remove the zest and squeeze the juice. Beat the cream cheese with a mixer until fluffy. Continuing to mix, add the zest, juice and sour cream gradually. Now, stirring with a spatula from the bottom up, enter the powdered sugar. Put in the fridge.

The finished cakes allow to cool on a lattice, without removing it from the mold. Then remove, peel off the paper. One cake put on the dish, brush with cream, lay on top of the second cake, cover with cream sides and top. Let stand in refrigerator at least 4 hours. Garnish with chips and serve.

Bon appetit!

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Crispy tomato pie with mozzarella

Crispy tomato pie with mozzarella

Ingredients:

2.5 cups of flour
7 g of dry yeast
1 tsp. salt
1 egg for greasing

For the filling:
8 ripe tomatoes
150 g mozzarella cheese
4 large thin slices of dry-cured ham
olive oil
salt, freshly ground black pepper

For the pesto:
large bundle of Basil
200 ml olive oil
2 cloves of garlic
2 tbsp pine nuts
2-3 tbsp grated Parmesan

Preparation:

In a large bowl, mix 1 Cup warm water, yeast and salt. Gradually adding flour, knead the dough for 10 minutes Cover with a warm towel and leave for 30 minutes Then knead 5 min. Leave the dough, covered with a towel to rise for 20 min.

Tomatoes cut crosswise, omit for 1 minute in boiling water, then immediately into cold water; peel and seed; cut flesh into small cubes. Add salt and leave for 30 minutes. Drain in a colander and pepper. Mozzarella cut into thin circles.

Roll out the dough into a rectangle (dough thickness 0.5–0.7 cm). Turn the dough out onto a baking sheet greased with olive oil.
On the dough place a slice of ham, then a layer of tomatoes and a layer of mozzarella. Then again the ham and the remaining tomatoes and mozzarella. Each layer sprinkle generously with olive oil. On top cover with two slices of ham. Connect the edges of the cake (it should be in the form of «brick») and lubricate it with beaten egg. In one fell swoop turn the cake seam down so that the top was the smooth side. Again, brush top of pie with beaten egg and bake at 220°C for 1 h. If the cake is heavily browned, cover it with foil.

For the pesto:
combine the butter, nuts, grated Parmesan, Basil and chopped garlic.
Serve pie cut into pieces with pesto.

Bon appetit!

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Banana Popsicle

Banana Popsicle

Ingredients:

dark chocolate – 200 g
refined canola oil – 2 tbsp
solid ripe bananas – 4 PCs
peeled hazelnuts – 1 Cup
sticks for ice cream – 8 PCs

Preparation:

Bananas to clear, cut across in half and insert each half stick of ice cream. Flat dish or tray lay a sheet of parchment, place the bananas and place in freezer for 15 min.

Nuts chop with a knife into fine crumbs. Chocolate to break into small pieces, melt in a water bath, add the vegetable oil, mix well.

Dip each banana into the chocolate, let the chocolate harden. Again dipped «Popsicle» in chocolate and then roll in nuts. Place the bananas on a dish and place in the freezer for 30 mins.

Bon appetit!

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