Traditional recipes

Potato cream soup with sour cream

Potato cream soup with sour cream

Today I felt like a soup, but without the meat and here's what came out :)

  • 900ml water
  • 5 potatoes
  • 1 white onion
  • garlic
  • 2-3 carrots
  • fresh creams
  • 2 tablespoons olive oil
  • salt
  • pepper
  • green parsley

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Potato cream soup with fresh cream:

Peel a squash, grate it and cut it into cubes.

Peel the onion and garlic and cut them as small as possible.

Put the olive oil in a 5 l pot over medium heat.

Heat the onion and garlic.

Add 900 ml of water.

Add the potatoes.

Leave it to boil over medium heat. Meanwhile, add the carrots.

When the vegetables are cooked, add salt and pepper to taste.

Take the pot off the heat, prepare the cream with the blender.

Add fresh creams (thicker cream).

Add the green parsley.

Serve hot.

Good appetite!

Tips sites


other spices can be added, according to everyone's taste.


you can also add coconut milk but I only had it with sugar.

Cheesecake with creme brulee

Cheesecake is an extremely versatile and popular dessert, known to everyone. With or without baking, with different flavors, the cake with a crunchy biscuit base and cream cheese has come to be known and prepared in all the cuisines of the world, in various forms.

The recipe we propose to you today is one of baked cheesecake, with a crispy caramelized sugar crust on top. It is easy to make and is very suitable for any occasion.

  • 400 g digestive biscuits
  • 6 tablespoons melted butter
  • a cinnamon powder
  • 2 tablespoons brown sugar
  • 250 g cream cheese
  • 3 eggs + 2 egg yolks
  • 250 g sugar
  • 2 teaspoons vanilla essence
  • 120 g cream
  • 2 teaspoons flour
  • a pinch of salt
  • For decoration:
  • sugar
  • fresh fruit (optional)

Pass the biscuits and mix them with the melted butter, cinnamon and sugar. Place the composition on the bottom of a tray and level it well. This will be the basis. Put the tray in the fridge.

Preheat the oven to 165 degrees and in the meantime prepare the filling. In a bowl, mix the cream cheese and sugar until smooth. Add the eggs and egg yolks, vanilla and cream at the end. Add a little flour and turn off the mixer.

Pour the cream over the base and bake until the top of the cake is browned. Allow the cheesecake to cool gradually, then refrigerate for a few hours.

Before serving, sprinkle sugar over and, with a flambéing device, caramelize the sugar until it turns brown.

Cake with two creams and fruits

A cake that does not require baking, with delicious creams and fresh fruit. A dessert suitable to end the holiday meal.

1 cake / Preparation time: 1.5 hours / Difficulty: medium


500 ml whipped cream

150 g of fruit as desired

grated peel from 1 orange

200 ml of natural orange juice

Method of preparation:

Chop the biscuits in a blender, transfer them to a bowl and add the melted butter. Place the composition in a cake tin with removable walls and refrigerate.

Beat the cream with the sugar and add the gelatin prepared according to the instructions on the package. Put the diced fruit and pour the cream over the counter. Refrigerate for at least 4-5 hours.

For the second cream, put the eggs together with the sugar, starch and orange peel in a bowl. Beat the eggs well, then add the orange juice. After they are homogenized, put the composition to boil, over low heat, until it thickens, and at the end add the butter. Allow to cool, then pour the cream over the cake and let it cool again for a few hours.

After the cake has hardened, place the peaches in compote and kiwi slices.

How to make creme brulee

In an saucepan, pour in the sweet cooking cream and add the vanilla essence. Put the pan on low heat and let it heat up.

Be careful that this composition does not have to boil, but only be hot. After that, let the cream cool. Separate the egg whites from the yolks and keep only the yolks.

Do not throw away the egg whites, because you can prepare a delicious one from them cake only from egg whites.

In an bowl, mix the yolks very well with the sugar. Use a tel or a mixer as you see fit.

Beat the beaten egg yolks over the cooled sm & acircnt & acircna and mix well with a whisk. The composition thus obtained is poured into smaller shapes to withstand the oven.

Do not fill the forms, because it will show on the outside that the cream will bake. These shapes must be placed in the large oven tray, in which you put hot water first.

The forms should be half covered with hot water. Put the tray in the preheated oven for about an hour.

After that, let the cream cool. When the cream has reached room temperature, cover the molds with plastic wrap and refrigerate for at least two hours.

Creme brulee is served immediately afterwards, while it is still hot.

Creme fraiche: buy creme fraiche online french fresh

Pilos cream is prepared patiently, according to a recipe followed exactly, always having the certainty that. Potato Cream Soup with Fraiche Creams, Multicolored Vegetable Tart with Fraiche Creams and Sage, Snitzel in. So I found a recipe after which I make fresh creams at home. Check out the latest crème fraîche catalogs and discounts from retailers.

We have all the catalogs and magazines from the top traders in Romania. Smetana is a type of sour cream from Central and Eastern Europe. It is a dairy product produced by souring heavy cream.

It is similar to crème fraîche (28% fat), but nowadays mainly sold with 9% to 36% milkfat content depending on the country.

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  • 500 ml of milk
  • 1/2 orange
  • 1/2 lemon
  • 1/2 cinnamon stick
  • 1 vanilla pod
  • 7 yolks
  • 100 g sugar
  • 1 teaspoon starch

Put the milk, orange and lemon juice, vanilla pods and cinnamon in a bowl over high heat. When it starts to boil, turn off the heat and leave for 10 minutes for the flavors to mix and cool slightly.

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Strawberry ice cream and fresh cream

Indulge yourself with this homemade ice cream with strawberries and cream

  • Mayra Fernandez Joglar
  • Recipe type: dessert
  • Calories: 185
  • Portions: 10
  • Preparation time: 3M
  • Cooking time: 2M
  • Total time: 5M


  • 450 g clean strawberries
  • 30 g invert sugar (see recipe)
  • 100 g white sugar
  • 400 g of fresh cream


We will start by crushing the strawberries for this we will put them in the glass and we will program 30 seconds, speed 10. We pass them through a fine-mesh filter so that our ice cream does not contain seeds.

Without washing the glass, we put the butterflies on the blades. Add crème fraîche, white sugar and also invert sugar. I stirred over time 30 seconds, speed 3. We will have a thick but liquid cream, without whipping.

Add the crushed strawberries and stir for 30 seconds, speed 2.

We currently have two options:

With refrigerator:
Pour the cream into the refrigerator and proceed according to the manufacturer's instructions until it is well cooled.
Let it rest for a few hours in the freezer to cool it well.

Without refrigerator:
Pour the cream into a tray with a high rim and freeze for 45 minutes.

Remove the container from the freezer and mix the cream with a spoon or fork to break the ice crystals.

We repeat the same operation 3 more times. This is essential for the ice crystals to be small and for the ice cream to remain creamy.


If you do not have a refrigerator, it is better to use metal containers or trays suitable for the freezer. Transfers cold much better than other materials. In time I indicated how long the cream takes to prepare. The total time will depend on whether we keep it with or without the refrigerator.

Potato cream soup with fraiche creams - Recipes

This soup is made from a simple recipe, from an older Bavarian book.
The ingredients used were the same, except that the original was not a cream soup, and more ribs were used. and was not served with croutons.

  • 50 g ribs
  • 1 carrot
  • 1 patrol
  • 4 potatoes
  • a piece of celery
  • a bunch of parsley
  • 1 onion
  • 3 slices of bread (croutons)
  • oil
  • salt
  • pepper
  • 1-1.5 l soup

We harden the ribs without adding fat. We take it out.

Add the vegetables, cut roughly. Leave them a little to stir.

Quench the vegetables with soup, add the greens. Season.

When the vegetables are well cooked, we make puree with the stick mixer. We taste it.
Add pepper or salt (whoever wants can add cumin or nutmeg)

While the soup was boiling, I also fried the croutons,
and we served with the ribs (new old, and without, Denise), and fresh creams.