11
Jan

Tiramisu For Amazing Time!

To tell you the truth, Tiramisu is my above all favorite. With your most favorite dessert you cannot do anyhow-like. And like a true lover of cookbooks, I constantly come across arguments about what is tiramisu, when and where appeared; I searched for the sole right: in all my books, many friendly blogs, YouTube and Wikipedia. And guess what? All is not true.

First, the tiramisu did not appear in the 18th century, this is all bullshit (I’m exaggerating of course) – none certainly told me exactly where and when the idea of ​​watering ladyfinger biscuits with mascarpone cream was born.

Second, there is no the only right recipe of the cream. I saw firsthand how respected chefs added to mascarpone the raw egg yolks and raw whites. Others added whipped cream. The third thickened cream with gelatin.

And finally, who said that the Tiramisu – Italian invention? Open the well-known book of great Julia Child release in 1964 about classical French cuisine. Madame Child makes Ladyfinger biscuits the object of a whole section and complaints that in America it is really hard to find the original biscuits, offering to cook it. And as an option to serve it with Crème Plombieres. Just listen to what it is: “Dessert PLOMBIERES consists of thick custard, which added beaten egg whites and flavoring cookies “ladies’ fingers.”The cookies are put into dessert glasses, sprinkle with rum and coffee, pour the cream on top and refrigerate for several hours.” Does it sound familiar? And this, again, classic French cuisine.

Then what is Tiramisu? In fact, everything is easy. Tiramisu – this is, first of all, mascarpone. And then this cream cheese is to be more saturated with air, that`s why we add all the beaten egg whites, cream and things like that.

Thus, the dough for “ladies fingers” is biscuit dough when the yolks whipped with sugar to a thick cream, then add the sifted flour and beaten egg whites to firm peaks. You should get dough that will hold the shape it needs to be given special attention to beating the yolks and whites and mix them with flour.

For 24-30 cookies you need:

100 g of sugar
3 eggs, yolks and whites separately
pinch of salt
tablespoon of sugar
powdered sugar
85 g of flour

In addition, you need to pre-heat the oven to 150 C, to lay a baking sheet with baking paper and prepare a pastry bag with a round nozzle (or cut in a simple package`s edge).
Beat the egg yolks with sugar until they become write and increase in size and will not fall off the spoon in thick floods.
Then the whites are to be beaten with a pinch of salt until “soft peaks” and then, adding a spoonful of sugar, beat until “firm peaks” – when the whites begin to hold shape and when wet and shiny.
Now the most important part is mixing all ingredients. To begin, stir in egg yolks 1 / 4 of the whites and one quarter of the flour. Do it gently. Then repeat it 3 more times – the fourth part of the whites, a quarter of flour, mix gently. You are to get thick enough airy dough. Put the dough into pastry bag and press. Try to make the cookies of the same size. Sprinkle with powdered sugar. Gently tilt the baking sheet and brush off excess powder. Bake cookies for about 20 minutes. It should become a pale brown, crispy on the outside and dry inside. Half-baked cookies will be wet inside in storage. Cool them.

And, the recipe of the cream Tiramisu Mascarpone itself:
500g mascarpone
500 grams of heavy whipping cream
3 egg yolks
200 g of sugar
200 g of water
First, prepare a sugar syrup of 200 g sugar and 200 grams of water. Mix sugar and water, bring to a boil, and boil for a minute or two and chill. One-third of the syrup is to be separated to soak the cookies. You may use coffee. It is up to you. The remaining syrup is mixed with egg yolks, put the mixture in a water bath, and we will make Sabayon – that is heated to the same whitening, an increase in volume and a significant thickening. Cool it. Pour cold cream in a cold bowl and beat with a cold whisk until thick condition. Mascarpone is to be beaten up with mixer. Gently add the sabayon and then whipped cream. Plunge cookies in syrup (a couple of seconds), lay out on your form. Put fruits or chocolate crisps on top, and then the cream. Repeat several times if you have ingredients. Put your masterpiece in the refrigerator for several hours, and better – for the night and enjoy it!

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11
Jan

Pumpkin And Caramel Sauce

Pumpkin is good in itself. However, only for the fans. I never considered myself to her fans. For me, the pumpkin is good in a single version – steamed with millet porridge; together with raisins … That’s what I call a real treat – the best breakfast you can imagine. And so, to taste it as a main dish … To me this could not happen. But…
Pumpkin is incredibly fond of spices. It is sweet itself, it goes well with strong enough spices such as ginger, cloves, and of course – the ubiquitous cinnamon … By the way, my personal favorite – freshly ground cardamom. In addition, pumpkin just perfect to be mixed with any dough (though it must be pre-baked and mashed into a puree) – she gladly accepts all kinds of additives such as caramel sauce, such as in this recipe.
On 6 pieces:

For caramel sauce:
200 g of sugar
50 ml of water
a few drops of lemon juice
500 ml double cream

For the cream:
500 g pumpkin puree
100 g of sugar
4 eggs
1 tsp cinnamon, ginger and nutmeg (optional)
2 tablespoons dark rum (optional)
2 tsp vanilla extract (optional)

How to cook:

1. Pumpkin, cut in half, place on baking sheet, cover with foil and bake at 160C for 1-2 hours until it is completely tender. Spoon the pulp scraped out, measure out 500 grams and mash it into puree and cool.

2. Prepare the caramel sauce. 200 g of sugar pour in a pipkin, add 50 ml of water and a few drops of lemon juice. Simmer over medium heat, stirring until sugar dissolves. As soon as the syrup begins to boil, stop stirring it, and boil until a dark caramel. Into the finished caramel pour the cream (sauce will boil with the strong bubbles). Boil for 1-2 minutes and remove from heat.

3. Add pumpkin puree to the ready-made caramel sauce, spices and flavors all in one and the four eggs. Mix well. Pour into prepared molds, place in oven at 175 C and bake for half an hour. When you get the cream, it should be a little shaking the middle. Before serving, let it stand a few hours or overnight.

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11
Jan

Carrot Cake and Cinnamon For Pleasure

How many times have I seen the recipes of carrot cake in different journals? How many times I watched it ordered a pastry of my friends. I think I even knew exactly what it should be to the taste. But ultimately, I underestimated him. Carrot cake has surpassed all my expectations! This winter, he was introduced to everyone – absolutely every holiday. From New Year to all the birthdays that happened in January. I hasten to mention that there is almost no taste of carrots. It only makes this unusual sweet dough. In combination with the cream of the cream cheese – just magical!

 

Nuts 200g
butter 2 tsp
¼ teaspoonfuls of salt

Dry part:

flour – 300g
1 teaspoonful of cinnamon
citron of one orange
2 teaspoonfuls of  baking powder

Liquid part:

4 eggs
400 g of brown sugar
1 cup (250 ml) of oil
juice of one orange

6 average carrots – about 350 g

1. Bake the nuts in the oven (160C) within 10 minutes till pleasant nut aroma, mix then with 2 tablespoonfuls of butter and salt and chop it to big pieces.

2. Mash the peeled carrots in kitchen unit .

3. Mix in separate bowls dry and liquid parts. You can take white sugar instead of the brown and add some honey or syrup.

4. Mix the liquid and dry parts, add carrots and nuts.

5. Put the dough in two baking dishes about 20-24cm. Bake at 175C within 30-35 minutes. Cool them and cut into two more shortcakes, muff all the shortcakes with the cream, as well as sides and the top.

Cream:

100 g of butter
500g of cream cheese
500g of sugar powder
1 tablespoonful of any orange liquor, like Grand Marnier

Beat up the butter and then add all the other ingredients till they become homogeneous and airy.

Let it stay in the fridge for a night, and enjoy it!

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11
Jan

Save Your Morning With Banana Bread

Let me introduce you amazing and decent breakfast – banana bread. There are lots of options how to cook it, and here is one of them. Probably, it is hardly can be called bread, but let`s call it so.
With regard to this particular bread, it is, no doubt, from the category of recipes that anyone who enjoys baking is sure to try oven. Indeed, it is a very “convenient” option – it is often used to recycling of overripe bananas. And there is a reason – bananas for this recipe should be sure to overripe. That is – to be exact – almost black on the outside, with a noticeably darkened flesh. For what? Well, it is the only way a banana can to give the best rich flavor – no other manipulations can do that.
For a perfect banana bread take:
overripe bananas (already discussed) – 3-4 units
walnuts (to my taste, they are most relevant here)
Oatmeal
Almond extract. If you are lucky enough to have it – apply it in the banana bread. It’s just amazing how begins to “play” the taste of banana, combined with bitter almonds.
The dough is kneaded for banana bread by mixing dry and liquid ingredients (Muffin Method) – this is quite fast. And little time, of course, needs to bake.
And now – the main thing. Why do I call the bread “the best idea for breakfast?” Do try it yourself. When the bread is baked, cool it, wrap in foil – and leave it until the next morning – do not rush to eat it right away. The next day, when the weather is not wonderful, make a strong tea, get your banana bread, cut into thin slices and fry in a toaster. Do you feel what I do? With cream cheese, but with a crisp, with the aroma of banana – consider another nasty morning to be saved. Who said good mornings do not exist? They just have not tried to start it with banana bread…

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11
Jan

Fruits in Batter for Fast

Fruit in batter. It is quite obvious delicacy, when it comes to meatless desserts. The problem here may be only one – usually the batter is made with the addition of milk, if not, then surely with eggs. In fact – not always. Here is a version of absolutely feast batter, in which fruits are not less tasty.
In the winter, and especially in early spring, you see, there are becoming less and less fruits. So for our experiments we`ll take bananas and apples, which are present in abundance, even in this time of year. Especially it is hard to find more suitable fruits for tempura.
Stir-frying in boiling oil, with all its apparent simplicity, however, involves more than one rule, which should not be forgotten … I now have in mind not only that it is better not to try the oil temperature with your finger. First, the fruit must be fried in batches - 2-3 slices at a time, so the oil temperature would not drop much. Next, fry in over medium heat, and be more careful with water – if a drop of water fall into boiling oil – it will greatly spray. In general, it is quite obvious things – but I had to warn (it is like a helmet on a construction site – little help, but the safety rules suppose to)

So, for the batter:

1 cup flour
1 / 4 cup rice flour
pinch of salt
1 cup water
zest of one orange

mini-bananas
apples

1. Make batter: mix both types of flour, salt and water, add orange zest and stir until smooth.

2. Fruit peeled, cut into slices and dip in batter.

3. In a skillet heat the oil. Fruit fry batches in oil over medium heat until golden brown

4. Dry on paper towel to glass excess oil, sprinkle with powdered sugar and orange peel.

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