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Biscuit salami, carrot and coconut recipe
The carrots, washed and cleaned, put them on a fine grater and put them on the fire together with the caster + vanilla sugar, until the carrots are softened and the water evaporates. Remove the pan from the heat, add the butter, mix well. Allow to cool, then incorporate the coconut.
The biscuits are broken into small pieces and added to the composition, mixed. The composition is then placed on a food foil, wrapped tightly and shaped into a salami (I made it pyramidal). Let cool for a few hours (best until the next day). Serve sliced and sprinkled with coconut.
Ingredients pie with carrots and nuts
- a packet of Edenia pie sheets
- a bag of carrots baby Edenia
- 100 g pecans
- 2 small eggs (or one larger)
- 4 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- a vanilla pod
- 120 g melted and cooled butter
The best mashed potatoes in the world. The recipe of the culinary genius Joël Robuchon
Joel Robuchon's famous mashed potatoes & # 8211 a dish that, even if it looks simple on paper, is damn hard to recreate
Joël Robuchon named "Chef of the Century" and "Culinary Genius", due to his lifelong achievements, passed away at the age of 73, being the most awarded Michelin star chef..
He was a chef who influenced French and world cuisine, with his refined approach and focused on the ingredients of the kitchen.
In a career of over 60 years, Robuchon has been responsible for creating an impressive number of delicious dishes.
Robuchon achieved a total of 32 Michelin stars in 2016 (31 at the time of his death), more than any chef in the world.
However, his most famous dish, the one that amazed Michelin at his Jamin restaurant in Paris, where he received three Michelin stars in just three years, was actually a simple plate of mashed potatoes. : & # 8220Potato puree & # 8221.
In 1983, the New York Times described his mashed potato recipe as "a mashed potato that would make Grandma cry with envy."
- 1 kg Potatoes: Yukon or Ratte washed, but peeled
- 250 G well cooled butter, cut into small cubes
- 250 ml of milk
- Salt and pepper to taste
Method of preparation:
Put the potatoes in a saucepan over which add 2 liters of cold water and 1 tablespoon of coarse salt. Cover the pan and cook the potatoes until the knife is gently strained through the potatoes, about 25 minutes.
Drain the potatoes, let them cool a bit and then peel them. Pass the potatoes through a grater in the finest part.
Put the grated potatoes in a saucepan on the stove over medium heat and dry them a little, stirring vigorously with a spatula for about 5 minutes.
Separately rinse a saucepan, but leave a small amount of water on the bottom over which you add the milk and heat it slowly.
Leave the heat under the potatoes at the lowest level and incorporate the well-cooled butter little by little, stirring vigorously.
Then pour the hot milk in a thin stream, still on low heat, stirring with a spatula. Keep stirring until all the milk is absorbed. Turn off the heat and taste the salt and pepper.
For an even creamier, finer puree, pass the whole composition through a very fine sieve again before serving. GOOD APPETITE!
For a better example of how to prepare, we invite you to follow the master Joel Robuchon in the clip below:
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450 g biscuits
100 g butter (or margarine)
120 ml water / milk
4 tablespoons cocoa
5 cubes of shit
100 grams of coconut
a handful of nuts
a handful of raisins
1 esenta de rom
2 sachets of vanilla sugar
coconut for decoration (white and green)
Melt the butter (margarine), add the milk / water, rum essence, a pinch of salt and optionally 2-3 tablespoons of sugar. Set aside to cool.
Break the biscuits by hand, cut the shit, nuts and dates into cubes. In a larger bowl, mix all the dry ingredients to which we add cocoa, coconut and raisins.
Pour the sauce (which has reached room temperature) and mix well. Taste and if necessary add a tablespoon of sugar, depending on preference. Along a foil lined with coconut we put composition.
We squeeze well, roll and thus give it a cylindrical shape. Refrigerate for a few hours.
Biscuit Salami (Fasting)
1,350 kg of biscuits
sugar to taste (maybe I put 500 gr or a little more)
cocoa 200-250 gr (or maybe more)
soy milk about 800 ml
dried fruits (raisins, walnuts, dried cherries)
esenta de rom
400 gr margarine
Method of preparation:
I put the biscuits in the plastic bag and with a whisk (right side) I broke them. I put it in a large bowl, added sugar and cocoa and mixed with a spoon. During this time the milk was heated in the microwave. I cut pieces of margarine I added is broken biscuits and I put half of the hot soy milk over the whole composition. With my hand I started to mix and break in my fist the pieces of biscuits that remained bigger.
Now is the time when I taste if I want more cocoa or sugar (if so, then I add now) and I add a little more milk until the pasta is not soft, but not hard. Now put the dried fruit and mix a little more. The paste should be light patterns.
Put it in plastic wrap, roll it and put it in the freezer. Cut and serve as desired. You can sprinkle caster sugar or coconut on the plastic wrap and then roll it and put it in the fridge (freezer). The essence of the rum (I forgot) is put on everything just before putting the resulting paste in the plastic wrap.
Carrot cake, without baking
Cover a round dish about 23 cm in diameter (or a 8 x 8 cm square tray) with baking paper so that it completely covers the edges as well.
Using a grater or food processor, grind the carrots. Set them aside in a large bowl. Using a blender or food processor, chop the walnuts and dates and mix until you get a homogeneous composition, with small pieces through it. Add the coconut, cinnamon, nutmeg and salt and mix a little more. Finally, add the carrots and mix again until everything is smooth.
Put the mixture in the bowl / tray, press and level, then keep cool.
For the cream, drain the cashews and rinse with cold water. In a blender or food processor, add cashews, water, agave syrup / maple syrup / honey, vanilla, salt and lemon juice and mix well until you get a fine, homogeneous composition (depending on the strength of the blender / food processor). kitchen, it may take 10 minutes). Add the melted coconut oil and mix again. Pour over the carrot mixture, smooth and put in the freezer for 2 hours.
After 2 hours, take the cake out of the pan, leave it for 10 minutes, then cut it into pieces with a very sharp and hot knife (pass the blade through the fire). Garnish with walnuts and cinnamon. Allow another 15 minutes to thaw, then serve.
Keep the cake in the freezer and take it out about 25 minutes before serving.
Chocolate biscuit salami
Being our National Day, I kept thinking about what I can do to be as Romanian as possible, as close to childhood as possible, but also simple and easy to achieve. I don't think there is a house where childhood is not marked by biscuit salami. Unlike when it was made with cocoa, now we have modernized it and made it with chocolate.
Ingredient: 200 g biscuits, 120 g bitter chocolate, 100 g sugar, 50 g butter, 100 ml milk, 20 g cocoa, 1 sachet of vanilla sugar, rum essence.
Method of preparation: Break the chocolate into pieces and melt in steam for 5 minutes.
Over the melted chocolate, add the butter and stir until it melts.
After the butter has melted, add the sugar, vanilla sugar, rum essence and mix well to melt the sugar.
After the sugar has melted, add the sifted cocoa and mix everything with a spatula, taking care to always clean the chocolate bowl on the edges.
Pour the milk little by little, stirring constantly. At first it seems that the chocolate is cut but stirring always becomes fine and creamy.
After the chocolate has cooled a little, add the broken biscuits by hand over the composition and mix very well.
Pour the composition on a plastic wrap, roll tightly and tighten the ends.
Wrap the salami in aluminum foil and put it in the fridge for a few hours until it hardens (I left it overnight).
Remove from the fridge, remove the foils, roll in finely chopped biscuits with a blender or mincer.
Cut into slices and serve.
It is very good, fragrant and easy to prepare. A sweet that reminds us of childhood.
The recipe belongs to chef Sorin Bontea, only he uses another type of chocolate.
Vegan biscuits with carrots and cloves, without sugar 150g | ambrosia
Obtained from natural ingredients, without emulsifiers, additives, preservatives or artificial dyes of the AZO type!
Do you fancy good and natural biscuits? Try vegan biscuits with carrots and cloves, sugar-free 150g Ambrosia!
Ambrosia vegan biscuits are the ideal natural snack to enjoy with tea, coffee, natural juice, etc., or to be packaged. They do not contain sugar, so they are a wise choice when you have a craving for something sweet and at the same time consistent.
The mixture of coconut oil, grated carrot and cloves gives these biscuits a very pleasant, special, exotic aroma.
They are rich in fiber, minerals and vitamins.
Promotes digestion due to its fiber content.
grape must, whole wheat flour, coconut oil, grated carrot (12%), whole rye flour, cloves (1%).
Nutritional values / 100g:
Energy value 1377Kj / 330 Kcal
Fats 21g of which 16g saturated fatty acids,
Carbohydrates (carbohydrates) 45g of which 22g sugars,
Remarks: Ambrosia vegan biscuits contain wholemeal flours, using the full nutritional value of cereals. The product contains gluten.
Grape syrup is 100% grape, obtained by evaporating the must at 60 degrees.
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1 knife tip baking powder
Mix the soft butter with the salt, powdered sugar and vanilla until you get a cream.
Add the two yolks and mix vigorously.
Incorporate flour mixed with coconut flakes and baking powder.
Be careful not to mix intensely, otherwise the biscuits will not be as tender.
Add the cold milk, little by little, until you get a creamy consistency.
225 gr simple biscuits (tip petit beurre, butter biscuits)
225 gr walnut (or mixture of hazelnuts and almonds)
225 gr butter
125 ml water
200 gr sugar (can be brown)
200 gr dark chocolate (50% cocoa)
1 tablespoon rom
1 teaspoon vanilla essence
1 tablespoon oil (neutral taste)
Preparation Biscuit and walnut cubes
- Melt 100 gr of chocolate on steam.
- Crush the biscuits finely (I ground them in the robot). Grind the walnuts. Mix well.
- Put water and sugar in a saucepan. Until the sugar is completely dissolved, leave the heat on low, not to boil, then you can increase its intensity a little. After the syrup starts to boil, leave it on the fire for 3 minutes.
- Remove the pan from the heat and add the butter cut into pieces. Stir until the butter is completely dissolved. Add the vanilla.
- Pour the syrup over the biscuit + walnut mixture. Stir.
- Divide the mixture into two equal parts. In one of the parts, pour the melted chocolate and the rum and mix quickly, until it is homogeneous.
- Allow the two compositions to cool a bit (about 5 minutes).
- In a 20 x 20 cm square tray (lined with baking paper) put the mixture with chocolate. Level well with the back of a spoon.
- Place the simple mixture on top. It also levels well.
- Melt the remaining 100 g of steamed chocolate. Add the oil and mix.
- Pour the chocolate icing over the cake. Shake the tray a little to level the icing. Cover the bowl with foil and refrigerate for a few hours (or even better overnight).
- Cut sticks or cubes. If you want, you can sprinkle a little cocoa on top. Store the cake in the refrigerator, otherwise it softens. If you can't cut it perfectly, leave it for 5-10 minutes at room temperature and then it will cut easily.
1. Walnuts and ground biscuits
2. Melt the butter in the syrup
4. Add the melted chocolate in half the mixture
5. Layer the chocolate in the pan
6. The simple layer on top
7. Biscuit and walnut cubes