Cut the following cubes: pear, pineapple and nectarine, and cut the peaches and plums along and put them all in a bowl.
Separately heat the milk with the caramels cut into small pieces. When the caramels have melted, add the condensed milk and leave to cool. When it has cooled, add the whipped cream and mix carefully. Pour over the fruit salad and refrigerate for a few minutes until the chocolate topping is ready.
Put the 20 ml of liquid cream together with the chocolate squares on low heat and mix slowly until it melts and a thicker sauce is formed, which is then left to cool.
Remove the bowl with fruit salad and caramel sauce and garnish with chocolate sauce. You can prepare the salad in the bowl and then divided into cups, according to the number of people and of course the desired appearance.
Fattoush & # 8211 Lebanese salad with vegetables and pomegranate sauce
I was telling you, now almost ten days, as I participate in the project & # 8220Dulce Romania & # 8221, created by Mihaela and hosted this month by Antonina and her Culinary Sweetness. Of the two ingredients representing the theme of June, mint and cherries, the first seems more tempting. And not because I would not like cherries, but because mint is a plant that I use quite often in my dishes. Like many others, I have long considered mint to be just a medicinal plant, good only for making a tea: Added to lamb dishes, but also to garnishes, salads, sauces and jellies, mint is used in many kitchens, whether fresh or dried.
Without insisting on the healing properties of the plant, I propose a delicious salad scented with mint or izma: Fattoush.
It is a very popular salad in Lebanon, Syria and Jordan, with baked or fried pieces of stick, with many vegetables and fragrant vinegar fruits (sumac). Dried and ground, the fragrant vinegar fruits are used in the Levant for seasoning meats, but also to give a sour taste to rice and salads. With us, you can find sumac in Arab stores. Returning to fattoush, I put lettuce, green onions, tomatoes, cucumbers, radishes and bell peppers, but you can also put red cabbage, carrots and / or red onions. And to complete the taste, you can add a little pomegranate syrup, sweet, sour and delicious. The salad can be eaten as such, on its own, but also as a garnish for some skewers.
& # 8211 pita 1 pc. (100 g)
& # 8211 tomatoes 2 pcs. large (350 g)
& # 8211 garlic 2 puppies
& # 8211 lettuce 1 pc. (200 g)
& # 8211 green onion 1 link (125 g)
& # 8211 cucumber 3 pcs. small (200 g)
& # 8211 pick up 4-5 pcs. (125 g)
& # 8211 red bell pepper 1 pc. (150 g)
& # 8211 lemon 1 pc.
& # 8211 pomegranate juice 2 tbsp
& # 8211 sumac 1 tbsp
& # 8211 fresh mint 5-6 threads
& # 8211 green parsley 1/2 link
& # 8211 olive oil 4 tbsp
& # 8211 sare
Preheat the oven to 200 degrees Celsius. Cut the glue into strips and place it in a tray, lined with baking paper. Sprinkle the glue with a little olive oil and put the tray in the oven. Leave for 5-10 minutes, until the pieces of glue become crispy and brown a little. Be careful not to lose sight of them because from a certain point onwards they & # 8220brush & # 8221 very quickly! In a bowl, mix the olive oil, crushed garlic, a pinch of salt, the juice of half a lemon and the sumac. Homogenize.
Cut the cucumbers and bell peppers into cubes, and the radishes, sliced. Put them in a bowl, add green onions (cut into slices) and tomatoes (cut into pieces). If you do not intend to serve the salad immediately, you can stop at this stage and keep the vegetables in the refrigerator. When you want to serve the fattoush, add the lettuce, the sauce with olive oil and sumac and, respectively, the pomegranate syrup. Mix gently and add, if necessary, a little pomegranate syrup.
Add the browned pita, broken into pieces, and the greens (mint and parsley), finely chopped. Serve the salad immediately.
Why are smoothies healthy?
According to Veg Kitchen, smoothies are healthier than natural fruit and vegetable juices because they have extra fiber. The juices do not contain fiber because the pulp has been removed.
More importantly, smoothies are a delicious way to eat your vegetables. Think of kale, for example. It is a very healthy vegetable, but does anyone eat it so empty, without anything? Or do you think you'll find good-tasting kale juice at a supermarket?
Smoothies are also perfect because they are very versatile. If you want to lose weight, put matcha and kale. If you want to detoxify, choose a smoothie with turmeric.
I will tell you more about the benefits of ingredients in smoothies during this article. But now I would like to show you some of the benefits of smoothies so that you understand why we should consume them even more.
The benefits of smoothies
- They are rich in vitamins and fiber. This makes them perfect for replacing meals and increasing energy intake.
- Smoothies are very easy to make. Homemade ones are also cheap.
- They are perfect for losing weight. They have very few calories, many vitamins and nutrients!
- Kids love them. Try telling your children to eat their vegetables. Then try a colorful smoothie. I think we already know what the answers will be.
Now that we know why we need to include them in our daily diets, I want to show you how to make 4 of the best Smoothie recipes.
Meringues with chocolate and caramel sauce
The meringues with chocolate and caramel sauce are tasty, fluffy and with a spectacular look. They are ideal for festive meals. Serve with sour cream and caramel sauce. You can also serve them with berries.
Ingredients for meringues with chocolate and caramel sauce
How to prepare meringues with chocolate and caramel sauce
Preheat the oven to 150 degrees. Wallpaper a tray with baking paper.
Using a mixer, mix the egg whites with a little salt until you get a foam. Add the sugar, one tablespoon at a time and mix well until you get a thick meringue. Add cocoa, vinegar, starch and a teaspoon of vanilla and mix well.
With a spoon or a spirit form the meringues on the tray. Put the pan in the oven on low heat for 45 minutes.
Meanwhile, mix the cream with the powdered sugar and vanilla. Cover and let cool. In a saucepan over high heat, mix the brown sugar with the whipped cream, vanilla and butter. Leave on the fire until the unit has melted and you have obtained a caramel.
How to serve meringues with chocolate and caramel sauce
Chocolate meringues are served with cold cream and caramel sauce.
Stew sauce recipe step by step
Stew sauce recipe step by step. How to make a steak sauce in the pan, in the oven, like in a restaurant? A velvety sauce, with a rich taste, which goes perfectly with the steak. It is made from the sauce on pork steak with lots of onions, garlic and carrots, with delicious herbs.
This recipe steak sauce (like at a restaurant) it's simple because we already have the ingredients ready. It is important to use vegetables when making the steak (pork, beef or chicken) so that they cook in the juices left by the meat. There is a bed of vegetables in the tray, where the meat can rest. I don't like this expression at all, but I see that people use it intensively. Basically, line the bottom of the tray with carrot slices, onion quarters, garlic cloves, pepper slices (optional) and place the well-seasoned piece of meat on top.
I made this sauce next to a pork leg smothered on the tray & # 8211 recipe here.
Many Romanian roast steak recipes find here (beef, pork, chicken, honey, rat, rabbit, etc.).
So, in addition to the steak vegetables, we also need some butter and a little cognac, brandy or sweet liqueur wine like Lacrima lui Ovidiu, Porto, Marsala, etc.
From the quantities below it results approx. 8-10 servings of steak sauce.
Method of preparation
Prepare a round cake tray with a removable bottom (& Oslash = 22 cm) and cover with cling film.
Grind the biscuits well (with the blender) and melt the butter in the microwave for half a minute, then add the cooled butter over the biscuits.
Mix the biscuits with the melted butter, add the nutella, mix the composition well, then place it evenly on the tray, pressing the top well on the bottom of the tray with a spoon.
Once the top is ready, keep it cold in the fridge until we finish the cream.
Put the gelatine to soak according to the instructions on the package and then liquefy it by inserting the jar with gelatin into a bowl of hot water.
With the help of the mixer, beat the Mascarpone cheese together with the cream cheese and the powdered sugar until it becomes frothy and doubles in volume.
Beat the whipped cream separately for the whipped cream and get the whipped cream.
Mix the cream cheese with the cream, add the vanilla seeds (or vanilla essence), the liquefied gelatin and mix the cream with a spatula.
Put the sugar & icircn in a bowl (small size) over low heat and keep it until the sugar melts and caramelizes nicely (Be careful not to burn!). Add water, lemon juice and liquid cream over the melted sugar. be careful not to get injured!), homogenize and keep the sauce on the fire for approx. 5 minutes before it starts to bind. Remove the pan from the heat and allow to cool.
Pour half of the cream over the cooled and iced countertop, level it and distribute it as evenly as possible in the berries. (If you have had frozen fruit, as I did, it is best to leave it in a sieve for 15-20 minutes before putting it on the cream).
Pour the rest of the cream, level and refrigerate for approx. 4-6 hours, until the cream hardens.
After the cheesecake has hardened, take it out on a plate and before serving, pour the caramel sauce (cold) over it and decorate it with red fruits (I had some currants and I tried to make some sugar shapes). ars).
How to prepare caramel sauce with salt very simple recipe
We started with melting and caramelizing the caster sugar, placed in a pan with thick walls (essential for uniform heat distribution) and higher (because in it will take place a small & # 8222revolution & # 8221 swirling when it is put whipped cream & # 8211 will swell the composition up). I didn't put (and don't put) a drop of water when I caramelized the sugar. I placed the pan on medium to low heat and waited for the sugar to melt and show signs of coloring. I didn't mix with anything, I just gently shook the pan to melt all the sugar crystals. This process can take up to 15 minutes.
When the sugar reached the cognac-reddish color (not darker because it becomes bitter) I added the 100 g of butter (about 1/2 packet) and mixed it well.
Also now I added the salt crystals that I crushed with the grinder & # 8211 I did not put the stones that you see in the picture. I put the pan back on low heat.
In another saucepan, I heated the whipped cream until it was almost boiling. It is enough to be hot. I poured it over the caramel with butter. Be very careful because the composition starts to swell and gets a frothy and airy look.
Boil for another 5-6 minutes and you're done. Get off the fire. It will return to normal volume as soon as it is fired.
I let the pan cool on the stove. When the sauce reached a decent temperature (warm but not hot) I poured it into a thick glass jar and let it cool completely. Only after that I closed it with the lid and put it in the fridge. When it is warm, it has a translucent appearance, with small air bubbles that rise to the surface.
Serve caramel sauce with salt
After cooling in the refrigerator it becomes opaque, dense and creamy. To die for!
With the help of a brush I arranged the plate on which I presented a slice of apple compressed terrine (recipe here) along with amaretti biscuits and ice cream.
Chocolate Cake with Caramel Sauce
Raw vegan cuisine is based on a philosophy that is both nutritional and spiritual.
Far from containing only boring salads, raw cuisine is made up of creamy or dry dishes, all just as delicious, thanks to clever blends of sprouted fruits, vegetables, nuts, seeds and cereals.
The basic principle of this kitchen is the cooking temperature, which must not exceed 48 degrees Celsius, to preserve the nutrients of the ingredients used, such as: vitamins, minerals, enzymes (which cooking at high temperatures destroys).
The base of almond flour can be used for all kinds of other raw vegan desserts: bars, cakes, cookies, pies. This base can be made entirely of almonds or Brazil nuts, macadamia nuts, pecans, hazelnuts, pistachios, as well as combinations of them, depending on preference.
In this recipe, we combined raw peeled almonds with raw peeled almonds.
We wash the almonds, drain them and soak them for 4 hours in 300 ml of water. After they have soaked, put the almonds together with the water in which they were soaked in a blender and add another 300 ml. of water. And grind with a blender. Drain the resulting milk through a gauze or strainer (it results in 400 ml of almond milk, which we will continue to use in the recipe). Spread the almond paste on a dehydrating tray and dehydrate it for 12 hours at a temperature of 40C. grind the dehydrated almond paste and obtain an almond flour.
Mix all the ingredients in a blender until the mixture becomes creamy. If we make a larger amount of chocolate sauce we can keep it in the refrigerator, in an airtight container for up to 10 days. From the mentioned ingredients results 90 g. Chocolate sauce.
After we have prepared the chocolate sauce, we start to prepare the chocolate top. Mix all the ingredients in a food processor until the consistency of a dough is formed. Put the dough in a cake tin lined with baking paper, 25 cm in diameter and then keep it in the freezer for 1 hour.
While the chocolate top is in the freezer, prepare the coconut cream. Put all the ingredients in a blender and mix until you get a creamy composition. Add the coconut cream over the chocolate top and keep in the freezer for 1 hour.
A really good dessert includes a delicious sauce, so I chose the caramel sauce for this recipe. I chose the caramel sauce not only because of the delicious taste but also because of the ingredients such as: lucuma, mesquite and maca, rich in nutrients.
Lucuma is a subtropical fruit, native to Peru. It is rich in nutrients, fiber, carbohydrates, beta carotene, niacin, calcium and iron. Lucuma powder has a very low glycemic index, being an excellent substitute for sugar.
Mesquite powder is rich in calcium, magnesium, potassium, iron, zinc and protein. Mesquite is a tree native to South America, from the seeds of this tree producing mesquite powder, a very fragrant powder that gives a strong aroma to raw recipes, but also to traditional ones.
Maca root, known since the Inca period, is appreciated for its qualities to balance the endocrine system. Maca powder contains many vitamins, minerals, amino acids and is rich in fiber and vegetable proteins.
To prepare the caramel sauce, combine all the ingredients in a blender until the mixture becomes creamy.
From the mentioned ingredients results a quantity of 90 g. We can prepare the sauce in a larger quantity as it is stored in the refrigerator for 10 days.
We take the cake out of the freezer, sprinkle it with the caramel sauce and we have a wonderful raw vegan dessert.
Pear cake and chocolate syrup with caramel sauce
Pear cake and chocolate syrup with caramel sauce. Chocolate and pear cake recipe. How to make fluffy cake with pears, chocolate and homemade caramel sauce? Cake with caramelized pears and chocolate.
I made this cake with pears and chocolate syrup with caramel sauce in duplicate. Two cakes for two picnics. It happened that on a Saturday in May we were invited separately (us, the parents and she, our daughter) to two events. She with new colleagues with some old friends. Mom & # 8230eu what am I going to picnic ?? Wait, I'll quickly make two good cakes with chocolate, caramel and pears. And I leave them in the baking trays that also have lids with handles, so that they are easy to transport.
Said and done: we work with double portion. The round shapes with detachable wall-ring have a diameter of 26 cm. For a 26 cm shape, I normally use 5 eggs for the countertop. NO pandispan baking powder needed !! I've seen people wonder how it grows and what to put on it to grow. Nothing! Only beaten egg whites foam well.
Hmm & what fruit to put? I have two types of pears: Williams (the juiciest and with greenish skin) and Kaiser (the firmest, with brown mottled skin). Perfect! Some will soften faster when cooked and others will remain crispy.
I like pears very much and I gladly include them in various recipes (both sweet and salty). I have another good recipe for Tatin Tatin with pears (see recipe here) or a duck breast & # 8211 duck breast with pear and quince (see recipe here).
The quantities below are for a cake with pears and chocolate syrup with caramel sauce baked in the shape of 26 cm (one serving).
Pears in wine with caramel sauce
An aromatic dessert, reason for a dinner for two! Fragrant and delicious!
Peel the pears, cut them in half and remove the seed box.
Put the pears with the cut down in a heat-resistant bowl greased with butter (I melted it a little). Add honey over the pear halves.
Add wine, vanilla sugar and anise.
The dish is placed in a preheated oven at 160 C for
Caramel sauce add over freshly baked pears.