Traditional recipes

Black with caramel and chestnut puree

Black with caramel and chestnut puree

We prepare first caramel sauce.

We put the butter cut into pieces in a saucepan together with the brown sugar. We leave it on low heat until the sugar caramelizes. We take the pan off the heat and add the whipped cream and a little salt. a fairly thick caramel. Let it cool.

prepare countertop:

Butter, sugar, cocoa, instant coffee and milk, put them in a saucepan over low heat. Leave them until they melt and mix. They should not boil, just get used to each other. Let the mixture cool. Beat the egg whites with the vanilla sugar. Mix the flour with the baking powder. In the cooled mixture, incorporate the yolks, mixing the mixture well. We also add flour with baking powder. At the end, lightly incorporate the egg white foam, mixing with a spatula.

Put the composition in a tray lined with baking paper. Put the cherries on top.

Mix the chestnut puree with the caramel sauce then place it on top of the worktop and mix the composition a little on the surface of the worktop.

Put the tray in the oven, which I preheated beforehand, for 30 minutes. Remove from the oven and leave on a grill to cool.

For the glaze mix all the ingredients (except the hazelnut chocolate cream), put on the steam bath until you get a homogeneous mixture and the chocolate is melted. Let it cool a little, mix with two tablespoons of hazelnut chocolate cream (or nuttela), then pour over the counter.

I made some waves and sprinkled chocolate balls.



Delicious with chestnuts

1. For the countertop, the eggs are separated and the egg whites are frothed together with the sugar. The yolks are also beaten with foam and added over the egg whites together with the flour, cocoa and breadcrumbs. Mix everything well and pour into a bowl lined with baking paper. Bake for almost 30 minutes. Remove from the oven, allow to cool and cut radially into two equal parts.

2. For the cream, the gelatin is soaked in a little water, put in a kettle with milk and boiled over low heat. Chestnut puree, mascarpone, sugar, vanilla sugar and rum are mixed in a bowl and added to the gelatin dissolved in milk.

3. The cake-shaped ring or one made of cardboard the size of the countertop is placed on a plate. Place the first slice of the top inside it and cover it with chestnut cream. Cover with the second slice of the countertop and leave in the fridge for two hours to harden. Then wrap in whipped cream, sprinkle powdered sugar, cinnamon and finely grated chocolate on top. Decorate with whipped cream flowers.


Method of preparation

Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt. Gradually add the raw sugar, spoon by spoon, then mix well. When we get a strong meringue, add the yolks and incorporate them into the egg whites. Add flour and cocoa and mix with a spatula or spoon.
Pour the composition into a baking dish, provided with baking paper and bake it in the preheated oven for about 40 minutes on medium heat. You can bake two countertops directly, as I did.

Meanwhile, boil the water for the syrup, when it starts to boil, add the sugar and let it boil a little, until it gains a little consistency. Set aside, add the rum and leave to cool.

For the chestnut cream, take a bowl and put the mascarpone cheese. Add a few tablespoons of milk and mix to dissolve the cheese. Add the chestnut puree (which is sweetened) and mix until you get a homogeneous cream. I repeat: if you want sweeter, add 2 tablespoons of powdered sugar to the mascarpone when mixing. Set aside to cool.
For the chocolate cream, melt the chocolate on a steam bath. Add the rum, mix and leave on the steaming pan. Separately, in a bowl, put mascarpone with a few tablespoons of milk and two tablespoons of powdered sugar and mix. Then add the melted chocolate and mix. Set aside, but not cold.

For the ganache, melt the chocolate with liquid cream, enough to melt the chocolate. We always mix to homogenize the composition. Set aside to cool, then let the cream cool for at least a few hours.
We take the shape in which we baked the top, we place a baking paper and we place the first top. Syrup well and place the chestnut cream. We place a layer of biscuits so that the layer is somewhat compact. We syrup, the biscuits absorb the syrup quickly, then we place and spread the chocolate cream. Place the second top, syrup with the rest of the syrup. Let everything cool down. Leave for a few hours or overnight.

I mixed the ganache to a fluffy consistency. Be careful not to mix too much, because it will cut. I dropped the cream a little.
Remove the cake from the fridge, remove the ring from the baking tin. We dress the cake in cream and decorate with the poche various ornaments on the cake.
Coarsely grind the walnuts and gingerbread and trim the cake.
Let cool until serving!


Chestnut cake and pear cake - special holidays

  • Caramel Chestnut Cake (Maria Matyiku / Epoch Times) Caramel Chestnut Cake
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Preparing the cake top (Maria Matyiku / Epoch Times) Preparing the cake top
  • Baking chestnuts for caramelizing (Maria Matyiku / Epoch Times) Baking chestnuts for caramelizing
  • Peeled chestnuts dressed in burnt sugar (Maria Matyiku / Epoch Times) Peeled chestnuts dressed in burnt sugar
  • The cream is placed in two layers, between the three sheets (Maria Matyiku / Epoch Times) The cream is placed in two layers, between the three sheets
  • The cake is dressed in caramel then garnished with chestnuts dressed in burnt sugar (Maria Matyiku / Epoch Times) The cake is dressed in caramel then garnished with chestnuts dressed in burnt sugar
  • We wish you good luck! (Maria Matyiku / Epoch Times) We wish you good luck!

In order to enter the magical atmosphere of the holidays, when people become better and more sincere, we can turn to recipes for delicious sweets, with which to pamper our loved ones.

Chestnut cake with caramel - a delicious delicacy

The silky texture and aroma of chestnut puree combined with burnt sugar caramel offers a memorable dining experience. It is a very fine and tasty cake.

6 eggs
6 tablespoons flour
6 tablespoons sugar
40 g butter
1 baking powder
1 tablespoon cocoa

12 chestnuts
1 cup sugar
2 tablespoons water

150 ml of water is poured over the burnt sugar left over from dressing the chestnuts for garnish

a jar of 300 ml chestnut puree (Râureni)
150 g butter

a cup of sugar
1/2 cup liquid cream

The oven is heated to 180C.

It starts first with the preparation of chestnuts for garnish.

The chestnuts are washed well and then cut into a cross in the middle, on the convex side of the chestnut. Put in a tray, sprinkle well with water and bake for about 15 minutes. Remove the chestnuts from the oven, cover with a napkin and leave to cool for 1-2 minutes, then peel. Then stick a toothpick in each cleaned chestnut.

In a saucepan, caramelize a cup of sugar, in which 2 tablespoons of water have been added. After the sugar has melted and acquired the color of amber, the fire is reduced to a minimum. Take one peeled chestnut at a time and immerse it in the caramelized sugar. Then remove and hang over the bowl until the trail left by the drained burnt sugar solidifies. The chestnut is cooled on a parchment paper. Continue the same operation with the rest of the chestnuts.

After all the chestnuts have been covered in burnt sugar, 150 ml of water is poured over the sugar left in the pan. Increase the heat to medium and leave until it boils for the first time. The syrup will not be too sweet, but it will balance the sweetness of the cream and the chestnuts to decorate. After it has cooled, the syrup is used to syrup the top.

To prepare the countertop, the eggs are first brought to room temperature.

Separate the egg whites from the yolks and rub the yolks with the sugar and butter until well blended. The egg whites are whipped. When the foam is hard, gradually add it to the yolk paste, mixing with a wooden spoon, with movements from top to bottom, alternating with the addition of rain, flour and baking powder.

Set aside 3-4 tablespoons of egg white foam.

A homogeneous composition is obtained from which about two thirds are poured into a round cake pan, greased with fat and well lined with flour. In the remaining third of the composition add a tablespoon of sifted cocoa and the rest of the remaining egg white foam. Stir gently, then pour into a cake, over the yellow composition. This layer of cocoa will be used as a base for assembling the cake.

Place the top in the oven (preheated to 180 C) and bake for about 30 minutes, until it comes off the walls of the tray.

After baking (can be checked using the toothpick test), remove the countertop from the oven and set aside to cool completely.

For the cream, rub the butter until it softens, then gradually add the chestnut puree.

Cut the worktop into three layers lengthwise. Syrup the layer of cocoa top with burnt sugar syrup, then put half of the chestnut cream. Place the second layer of cream on top of the cream, which you syrup with. Spread the rest of the cream, then put the third cut from the counter.

Then prepare the caramel icing. Caramelize a cup of sugar, and when its color turns golden, add liquid cream, stirring constantly until the syrup thickens well. Allow to cool. When the icing becomes warm and still fluid, coat the cake with icing on top and side. Garnish with chestnuts covered in burnt sugar.

If you do not want a simpler option, chestnuts in burnt sugar can be replaced with rosettes made of cream.

Allow the cake to cool, then slice into slices from the center and serve. We wish you good luck!

Cake with chocolate cream and pears boiled in wine

Pears boiled in wine were and remain a delicious and appreciated dessert. Here is an irresistible cake recipe that combines the aroma and refinement of pears boiled in wine with the delicacy of chocolate cream.

For the countertop you need:

  • 4 eggs
  • 4 tablespoons sugar
  • 4 tablespoons flour
  • 40 g butter
  • a pinch of salt, a sachet of vanilla, 1/2 sachet of baking powder

For pears boiled in wine

  • 350 ml rose wine
  • 150 ml of water
  • 150 g sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 4 pears (preferably hard pears, not too ripe)
  • 350 g liquid cream (sweet cream)
  • 50 g butter
  • 50 g sugar
  • 300 g household chocolate

To prepare boiled pears, use a large saucepan to hold 8 halves of pears. First boil the rose wine mixed with water, 150 g sugar, lemon and orange juice.

Peel a squash, grate it and cut it in half. The pear halves are then boiled in wine. Reduce heat to medium-low, cover the pan with a lid and simmer for 35-40 minutes.

When the pears are cooked, remove them one by one with a spatula and immediately put them in a bowl with very cold water. After cooling, the pears are removed from the water and allowed to dry. Put two halves aside for the cream, cover the rest with foil and put in the fridge.
From the remaining two halves of the pears, make a puree which will then be added to the chocolate cream

Countertop preparation: rub the yolks with the sugar and vanilla until a cream is obtained, add the soft butter, then the sifted flour and the baking powder. At the end, add the beaten egg whites. Pour the composition into a cake pan greased with butter and lined with flour and bake for 30 minutes. Allow the top to cool and then syrup with some of the syrup left over from boiling the pears.

Preparation of chocolate cream: liquid cream together with sugar and chocolate cut into pieces, put in a bowl on a steam bath. Leave to steam for about 8-9 minutes, until all the chocolate has melted, then set the bowl aside. Stir in the soft butter and pear puree a little, mixing well, until the cream becomes a homogeneous paste.

Leave to cool a little and then pour lightly over the cake top.

Boiled pears are removed from the refrigerator and cut into thin slices, which are then used for decoration. They can be arranged in the form of fans on the periphery of the countertop, and in the center you can make a rose or any other shape, depending on everyone's imagination.

Keep the cake cold until ready to serve. If desired, cinnamon or grated chocolate can be sprinkled on top. Good appetite!


CHESTNUT PURE DESSERT

1 kg chestnuts, 250 g sugar, 150 ml water, 50 ml rum, 150 g butter, vanilla.

Chestnuts cut into 4 on one side, boil in boiling water until their skin peels off (which is removed), then continue to boil, to clean the thin skin, which will also be removed. The flour core is then passed through the mincer twice, or through the puree press. From sugar and water make a well-bound syrup, which will be added, gradually, hot in the chestnut puree, stirring for 2-3 minutes, on a low heat (but not directly on the flame), to bind a little and insisting on the bottom of the vessel so that it does not get caught. When the bowl is removed from the heat, add the vanilla sugar and, after it has cooled, add the soft butter and rum, with which it is mixed to mix well. The puree is placed in a cone made of cloth with a notched spirit at the top and with it it is arranged on a plate or directly on the dessert plates, modeling on each one a wavy circle in the middle of it will make a large rosette with whipped cream, with or without gelatin, also with spirit. Garnish with pieces of chocolate or small currant berries from jam, or colored candies.


Fluffy blackberry recipe with nuts

Sweets, Cakes, Christmas for 18 brownies: - 145 g of dark chocolate - 260 g of butter without salt, at room temperature - 4 large eggs, at room temperature, beaten - 250 g of sugar - 140 g of flour - 145 g of nuts dried / fried in the oven then cut into large pieces (.

Fluffy black

250gr sugar 50 ml oil 150gr butter 200 ml milk 1 teaspoon baking powder 2 eggs 60 gr vanilla essence flour a pinch of salt 5 tablespoons cocoa 30 gr dark chocolate 50-60 gr nuts (I didn't have) for the icing: 100 gr dark chocolate 50gr whipped cream.

Delicious blackberry cooked in Express Cooker

Sweets, Cakes, Christmas we have a delicious blackberry recipe for you, which is quickly prepared in the express cooker, the appliance that cooks for you. • 1/2 cup milk • 1/2 cup sugar • 125 g butter • 3 tablespoons cocoa • 2 egg yolks • 2 egg whites • 1 cup flour • 1/2 sachet.

Fluffy fluffy bread

300 ml milk, 500-600 gr flour 2 teaspoons salt 1 and 1/2 tablespoons sugar 50 gr melted butter 1 cube fresh yeast, 1-2 eggs

Blackberry with bananas and nuts

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Chocolate blackberry

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Fluffy black

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Black Raw

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Post blackness

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Fast black

200 g bitter chocolate 4 eggs 100 g butter 6 tablespoons cocoa 4 tablespoons flour 150 g sugar 1 sachet baked powder according to preference you can add candied fruits nuts orange peel etc.

Christmas cookies (with ness and nuts)

Yolks, Rum, Ness recipe 1: 75 g powdered sugar 200 g flour salt essence rum and vanilla 150 g butter 1 egg 2 tablespoons ness powdered sugar vanilla recipe 2: 100 g sugar 3 egg yolks 150 g butter 250 g flour 50 g ground nuts peel lemon strain 2 tablespoons rum salt powdered sugar.

Parfait 4 - quick recipe

Cream, Rum, Walnuts 8 tablespoons sugar 2 tablespoons cocoa 6 tablespoons water 4 eggs 400 g cream optional: rum nuts raisins chocolate dried fruit jam

Blackberry With Nuts

Sweets, Cakes, Christmas 125 g dark chocolate 100 g soft butter 2 eggs 200 g a little sugar 1 sachet vanilla 150 g flour 100 g fried walnut kernels 1 teaspoon baking powder

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Sweets, Cheesecake 250g mix for black woman 1 egg 1 tablespoon cold water 400g caramels 140g condensed milk 230g cream cheese 1/2 cup white sugar 1 teaspoon vanilla extract 2 eggs 1 cup chocolate flakes

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Coconut, Walnuts, Coconut 500g biscuits 500 ml milk 40g sugar 100g butter raisins nuts bitter chocolate cocoa 4 tablespoons an aluminum foil coconut

Chocolate and ginger cupcakes

this recipe is particularly fluffy and the tender chocolate goes great with ginger, which gives it a special aroma, but it doesn't feel at all.

Black Cake

Cakes, Sweets for black women: 250g butter 250g dark chocolate, crushed 300g sugar 5 eggs for chocolate meringue: 4 egg whites 225g powdered sugar 2 teaspoons vanilla essence 1 teaspoon corn 50g cocoa

Chestnut and pecan tart tart (French recipe)

Cream, Water dough 125g flour 1 pinch of salt 75g cold butter cold water filling 500g chestnut puree 200g whipped cream 25g butter 2 tablespoons maple syrup (or honey) 150g pecans

Black Cake

Cakes, Sweets 150g butter 1 teaspoon vanilla essence 150g dark chocolate (70% cocoa), broken into pieces 140g brown sugar 130g powdered sugar 3 eggs, whipped 150g flour 50g pecans 50g milk chocolate, cut into pieces cocoa whipped cream

Blackberry with nuts and cherries

Butter glaze - 150 g brown sugar - 150 g eggs - 3 pcs. cocoa - 5 tablespoons ground walnuts - 150 g rum essence - 1 teaspoon flour - 150 g baking powder - a teaspoon pitted cherries - 300 g icing: dark chocolate - 80 g liquid cream for whipped cream -.

Walnut muffins - gluten-free recipe

Sweets, Cakes we need: -2 eggs -100 gr. nuts -150 ml water -250 gr. yogurt -2 teaspoons spice mixture for. gingerbread - powder (cinnamon, cloves, anise, cardamom, ginger) - fir syrup (as a sweetener. but you can also use sugar) - approx.

Waldorf salad - the classic recipe

Salads 6 teaspoons mayonnaise 1 teaspoon lemon juice salt pepper 2 apples 1 pink grape 150 g celery (celery) 150 g walnuts lettuce

Negro

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Glazed black

Ingredients black top: 4 eggs 300g sugar 2 tablespoons jam (optional) 3 tablespoons cocoa 250 g flour 3 tablespoons oil 300 ml milk 1 sachet baking powder dipped in vinegar orange peel a pinch of salt ingredients chocolate icing: 5 tablespoons .

Post blackness

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The best blackberry recipe with icing

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Fluffy omelet

Appetizers, Appetizers with eggs 4 eggs 1 bell pepper 100 gr mixed telemea 1/2 leg dill 6-7 slices of salami, pepper, turmeric

Black woman with chocolate icing

Chocolate Cakes, Homemade Cakes, Cakes 125 g butter 250 g sugar 4 eggs 100 g cocoa 1 teaspoon vanilla essence 1/2 sachet baking powder 125 g flour a pinch of salt a handful of hazelnuts / nuts (optional) for the icing: 100 g milk chocolate 50 ml liquid cream 50 g bitter chocolate

Cookies with nuts and orange peel

Margarine with this recipe I participated in the contest "Christmas cakes". the recipe is invented by me starting from the old recipe for cookies from my mother to which I added some new ingredients, namely: cinnamon orange peel and coconut.

Simple fasting black woman

Chocolate Cakes, Homemade Cakes, Fasting Cakes 125 g flour 100 g sugar 50 g cocoa 1 teaspoon baking powder a pinch of salt 40 g maple syrup 50 ml coconut or soy milk 40 ml oil 1 teaspoon vanilla essence 60 g fasting chocolate 50 g nuts or hazelnuts (optional)

Turkish roll

I found this recipe on a blog, I found it interesting if the oven is used. It's a very good recipe for hot days or for people who don't have an oven. I did it, but it didn't work out very well, it was the consistent type of flour that was to blame.

Negresa Rafaello

Sweets, Cakes, Christmas for rafaello candies: 200g sweet cheese, fine 50g coconut flakes 1 teaspoon and a half vanilla pudding powder 1 teaspoon vanilla sugar 1 teaspoon cornstarch 1 egg yolk for black: 3 eggs 50g dark chocolate 50g brown sugar 2 .

Tort Kiev

Whites, Yolks for 2 meringue tops: 4 egg whites 200 gr. fine sugar 2 glasses of cashew nuts, walnuts or hazelnuts (ideally to use cashews that are used in the original recipe) chopped not too hard and slightly dried in the oven until they smell of.

Blackberry with orange mousse and chocolate

Gelatin for 8 servings: top: 30 g dark chocolate, 1 egg, 70 g sugar 25 g walnut kernels (5-6 walnuts) 65 g butter, 15 g flour, a teaspoon of cocoa orange mousse: 50 g milk chocolate 40 g dark chocolate 200 ml fresh orange juice a teaspoon grated peel of.

Banana bread - the simplest recipe for banana cake

Fruit Cakes, Check, Sweets 125 g butter 200 g brown sugar 3 ripe bananas 2 eggs 250 g flour 1 teaspoon baking powder a handful of nuts (optional) a pinch of salt

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Powdered sugar, Cocoa, Countertop glaze 350 g wheat flour 30 g cocoa 270 ml walnut milk 200 ml plain water 72 ml sunflower oil 1/2 sachet baking powder 100 g walnut kernels 4 large red apples (

500 g) 1 lgt with ground cinnamon tip glaze: 100 g dark chocolate (50%.

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Rum, Apples 700 g apples 200 g amaretti 180 g butter 130 g chocolate 150 g sugar 120 g flour 5 eggs 4 tablespoons rum 1 baking powder, salt

Simple and fast black

Sweets, Cakes, Christmas ingredients for 12 servings · 75 g chocolate, tablets · 75 g butter · 1 large egg · 60 g sugar · 1 sachet of vanilla sugar · 40 g flour with baking powder · 25 g chopped walnuts or hazelnuts cake shape or small oven dish.

Appetizing black

Sweets, blackberry top cakes: 90 gr dark chocolate 60-70% cocoa, 170 gr. butter, unsalted, 3 large or 4 small eggs, 100 gr. brown sugar, 150 gr. regular sugar (white), 90 gr. flour, 1 pinch of salt. caramel topping: 280 gr. gummed caramels, 120 ml liquid cream.

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Potato Croquettes

Vegetarian recipes this recipe is an easy fasting recipe to prepare. we need: 1 kg of potatoes 30 g yeast 1 tablespoon margarine 150 g flour salt thyme oil for frying.


Method of preparation

Lamb meat with rosemary quickly marinated with Food Saver

Mix the ingredients prepared for marinating and grease the piece of lamb with them.

Home baton

Grease the pan with a little butter. Mix 250 g of milk powder with 100 g of cocoa. Boil 150 ml of water with


Mont Blancs With Chestnut Cream

1. Preheat the oven to 110C and line 2 trays with baking paper. Draw, with a pencil, 6 9cm circles on paper, spaced.

2. Beat the egg whites with a pinch of salt in a bowl until they become frothy. Add potassium bitartrate and beat. Add 2 tablespoons of sugar until stiff peaks form, then incorporate the rest of the sugar together with the vanilla. Pour the composition into a confectionery bag and form circles on paper, using the circles drawn as a guide. Bake for 1 hour and a half. Cool on a wire rack.

3. In a bowl, whip the whipped cream and vanilla essence. Pour a generous amount on top of each base. Transfer to a plate.

4. Beat the chestnut puree. Pour into a confectionery bag. Draw circular shapes over the whipped cream on each cake.

5. Put sliced ​​candied chestnuts in each cake. Sprinkle with grated chocolate and powdered sugar.

You have to see it too.


(for the square shape of 20/20 cm)
countertop: 200 g biscuits, 100 g white chocolate, 100 g melted butter, 150 g chopped walnut kernels
cream 1: 250 g fresh cottage cheese, 75 g powdered sugar, 200 g chestnut puree (about 8 tablespoons)
cream 2: 200 g sour cream, 150 g powdered sugar, a handful of fresh crushed raspberries and another handful of fresh raspberries

Crush the biscuits on the robot then mix with the fried and crushed walnut kernel, with chocolate and melted butter. Knead well until a perfect homogenization then place in an even layer in the pan, pressing well with the back of a spoon.
Mix the cheese well with the sugar until it becomes a bound cream and add little by little, the chestnut puree. Pour over the biscuits and let it cool for a few hours. Ideally it would be from evening to morning. Place a few ripe raspberries on top of the mashed cream, evenly distributed over the entire surface. Sour the cream at maximum speed, incorporating a little powdered sugar. When it starts to bind, like a whipped cream, add crushed raspberries or a little syrup then pour and spread carefully over the raspberries on the layer of mashed cream. Leave it to cool for at least 2 hours before cutting it into squares.

Extracted: In creams you can add dehydrated and melted gelatin to the sea bath, for a faster hardening.

Try this video recipe too


Seasonal recipes & # 8211 Chestnut puree for dwarfs

Oily fruits (nuts, hazelnuts, chestnuts, almonds) are very useful in the diet of growing children, especially those with asthenia, anemia or convalescence.

You can introduce them in your child's diet after the age of 1 year, but they are not indicated for children under 3-4 years of age than finely ground, because they do not chew well enough yet and can drown. The daily ration should not exceed 20 grams of oily fruit per day for children between 1 and 3 years and about 30 grams per day for those over 3 years.

Edible chestnuts are very rich in potassium, iron, magnesium, zinc and B vitamins and have the highest content of vitamin C among oily fruits (which is lost by boiling). As an intestinal antiseptic, they are useful in the diarrhea of ​​children older than 1 year, and their consumption increases their appetite.

Here is a simple recipe for chestnut puree that you can prepare at this time for your baby:

You need: 500 grams of chestnuts, 2 tablespoons butter, 3-4 tablespoons milk, honey or sugar to taste, 1 sachet of vanilla sugar.

How to do it: Grow the chestnuts with a knife, then let them boil for about an hour until you notice that the skin peels off the core. Then clean them hot from both the shell and the skin that covers them and pass them through a stainless steel sieve. The composition obtained is mixed over low heat with butter, milk and sugar until it reaches the consistency of a mashed potato. If you prepare the puree with honey, instead of sugar, add honey only after the composition has cooled.

You can give it to your little one lying on a slice of wholemeal bread. Pamper your child with delicious and at the same time very nutritious recipes.