au.blackmilkmag.com
New recipes

Zebra pie

Zebra pie


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


it's a cake tart I don't know how to say very fine

  • 3-4 eggs
  • 1 pahat zahar
  • 1 cup sour cream
  • 50 gr butter
  • 1 teaspoon baking powder
  • 1.5 tablespoons of flour
  • 2 tablespoons cocoa

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Zebra tart:

Separate the egg yolks from the egg whites. Beat the egg whites, then add the sugar in the pan when incorporated, add the yolks, then add the cream followed by the melted butter and the flour mixed with the baking powder. Divide the dough into two equal parts in one of them mix with cocoa. Put in a tray lined with baking paper, half two tablespoons of cocoa dough then 2 tablespoons of plain dough and so on until you finish the composition. then lines are made from the inside to the middle. Bake for 30 minutes at 200 C.

Ps. don't be like me! don't be afraid that the cream doesn't spread on the whole surface ... don't intervene with the spoon to place it :)) / I made this recipe for the first time, it came out fffff good and fine) ...


ZEBRATED CAKE WHEAT

Zebra cake, a dense, tasty and good-looking top. For colors I used cocoa and turmeric to avoid dyes and for the third part poppy seeds.

It can be sliced ​​into two or three sheets, it can be syruped and filled with your favorite cream. The slice of the cake looks beautiful and I recommend you try it.


Make a dough from all the ingredients for the dough, wrap it in foil and let it cool.

Meanwhile, prepare the filling: Grate the orange peel and squeeze their juice over it and let it sit until we prepare the cheese composition. We will need 50 ml of strained juice.
Beat the two types of cheese with sugar and vanilla sugar (which I produce at home, in a coffee grinder, made of sugar and vanilla pods), add the egg whites and eggs, mixing well each time, to incorporate as much as possible. a lot of air. Divide the composition into two bowls. In one we add rice flour (I had it) and half of the orange juice, then mix. In the other we add cocoa and the other half of the orange juice and mix.
Spread the coca and line a tart form with a removable bottom, previously greased with butter and lined with cocoa (I finished the cocoa and lined it with flour).
Prepare the work front, two tablespoons and heat the oven to 180 ° C. We start to put a spoonful of the white composition and over it a spoonful of the cocoa composition and so on, until we finish both compositions. Bake (static) for one hour. Do not be tempted to leave more, even if in the middle the composition seems softer. Turn off the heat and let the cake cool in the oven, otherwise it may crack.

After it has cooled, prepare the jelly on top from filtered orange juice, a little vanilla sugar and Tortagel, to set quickly. It can also be prepared with normal gelatin, but in this case we have to wait until the gelatin starts to thicken a little, then it spreads on the surface of the cake. Cut with a sharp knife and a thin blade, possibly kept in warm water, then wipe with a napkin.

The zebra cheesecake with orange jelly is served as a dessert at both family and casual meals.


  • 1 round puff pastry dough
  • 2 zucchini
  • 150 g green beans
  • 1 piece of leek (white part)
  • 3-4 tablespoons olive oil
  • 2 eggs
  • 50 ml milk
  • 150 g cheese
  • salt pepper
  • parsley

To start, boil the green beans in water with a little salt for 10 minutes.

Cut the leek finely and fry it in olive oil for 1 minute, then add the sliced ​​zucchini and a pinch of salt. Cover and let soften for 10-12 minutes. When they are ready, add the boiled and drained beans, then mix gently.

In a tart or cake form with a diameter of 24 cm we put the dough without removing the baking paper and prick it from place to place with a fork. Then we put the vegetable mixture and spread evenly over the entire surface, beaten eggs with milk, salt and pepper, grated cheese and chopped parsley. Bake for 25-30 minutes over medium heat in the preheated oven until nicely browned.

Then let it cool a bit and serve. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Apricot tart

Every weekend we board small and big and go home to my mother. After the tour of honor, we rush into the garden. And we stop there for a while because we have something to do with our bellies. For about two weeks I looked at the apricot and checked each fruit separately, as if trying to hurry nature to give us its fruits as soon as possible. It's hard to be patient, but it's worth it because I managed to pick the first basket of apricots! And I quickly moved on to the kitchen. The apricots sat nicely on a fragrant dough scented with a layer of apricot jam, and sprinkled in abundance with butter so a la francaise! I guarantee you will remember me to try this recipe!

Necessary ingredients

  • 800 grams of apricots
  • 50 grams of apricot jam & # 8211 can be from last year or you can make fruit
    fresh
  • 50 grams of ground almonds
  • 30 grams of brown sugar
  • 40 grams of butter
  • 30 grams of powdered sugar
  • 1 or
  • grated lemon peel

For the dough:

  • 300g white flour 000
  • 150g fatty butter, min 82%, well cooled
  • 80g powdered sugar
  • a pinch of salt
  • 2 yolks
  • 3-4 tablespoons of cold water

First step

For the dough, the ingredients must be cold. For this reason, we weighed the ingredients, cut the butter into cubes and kept it in the fridge until it was his turn. So I started with the flour I put in a bowl, added salt, powdered sugar and mixed. Then I put the butter, I quickly crushed everything with my fingers until I got a sandy dough. I added a yolk and incorporated it, and then poured cold water until the composition was well bound. I wrapped the dough and spent it in the fridge for 30 minutes. Then the job was even simpler, I rolled up my sleeves, armed myself with a rolling pin and convinced the dough to sit nicely in the tray specially prepared for him in a soft baking paper in the colors of autumn. I stuck the fork in there so he wouldn't think I'd leave him like that with one or two. I used a tray with a diameter of 26 cm, and the dough was fixed.

Step 2

I evenly spread the apricot jam over the dough.

Step 3

I sprinkled ground almonds over the jam.

Step 4

I washed the apricots, cut them into rounds and placed them over the almonds, as my strength and patience kept me going, and on top I evenly distributed the brown sugar.

Step 5

I heated the oven to 180 degrees and left the tart inside for 40 minutes. During this time I prepared the “icing on the cake”, melted the butter, added the egg, lemon peel and powdered sugar and mixed them.

Step 6

After the 40 minutes spent in the oven, I took the tart out and poured the composition with butter on top.

Step 7

In 10 minutes the composition was bound, made a reddish crust and enriched the tart with the richest aromas. It is not a tart for those who are on a diet, but it works perfectly for those who are on a diet.


If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Salted tart with vegetables

You need: 500g plain tender dough, 1 red bell pepper, 1 bunch of green onions, 1 bunch of parsley, 200g grated cheese, 3 eggs, 100g liquid cooking cream, a little salt, pepper and 8-9 small tart shapes with a diameter of 10cm .


Method of preparation:

1. Allow the dough to thaw well at room temperature.

Spread it with the twister until it reaches 3mm thickness. Place it in shapes, press well with your fingers on the edge. Prick the dough with a fork from place to place to bake better.

2. Preheat the oven and bake the dough, without filling, for 10 minutes at 180 ° C (moderate temperature).

3. Beat the eggs, mix them with the cream, cheese and the rest of the finely chopped ingredients.

4. Pour the composition into shapes.

5. Put back in the oven. Bake on the right heat for 30 - 35 minutes. The tart is baked when the dough on the edge takes on a darker color.

Serve hot or cold as an appetizer or main course with a salad.


Video: Mandie Pie tayyor aralashmasidan Zebra pirogi


Comments:

  1. Nhat

    It not absolutely that is necessary for me.

  2. Rodd

    Win response)



Write a message