Ova fina pogača je često na našem stolu, mekana k‘o duša i vrlo jednostvna za pripremu. Pravim je po divnom receptu drage koleginice blo...
Learn how to create a seamless edge for your amigurumi piece when crocheting a round in the back loop only (BLO).
If you have been following me on Facebook or Twitter, you would have noticed that I am busy writing for some awesome magazines and creating recipes. I just feel lucky many folks are noticing my blo…
blog de recettes, DIY et ballades en photos en Picardie et ailleurs
eatdrinknbmerry.blogspot.com/2011/01/dinner-for-newly-eng...
【Materials】 Yarn (color: skin, pink, black, gray, red ) Eye accessories Button accessories Crochet hook Toy stuffing Needle 【Abbrevations】 MR-Magic Ring sc-single crochet inc-increase dec-decrease ch-chain stitch hdc-half double crochet dc-double crochet FLO-through front loops only BLO-through back loops only ss-slip stitch sp-space 【Hand】x 2, make with skin color R1: MR 8 sc (8) R2: … Girl Doll – Mia Crochet Pattern Read More »
The Sweet Adventures Blog Hop this month is hosted by fellow Perth blogger The Capers of the Kitchen Crusader and the theme is layered desserts. My contribution is a chocolate éclair cake (its got 12 layers!) I came across a recipe for chocolate eclair cake a while ago, it’s basically a type of ice box (aka refrigerator) cake made up of vanilla pudding which is lightened with whipped cream, layered between graham crackers and topped with a chocolate glaze. After refrigeration, this cake promises to taste just like a chocolate éclair as the graham crackers have absorbed moisture from the cream and softened, resembling the choux pastry found in an eclair. I love eating chocolate eclairs and the thought of a short cut way of making it where I wouldn’t have to mess around with choux pastry was an exciting prospect, but would it deliver what it promised? I wanted to find out. Ice box cakes are an old school dessert that have been around since the 1930s, it was one of those back-of-the-box recipes by companies trying to promote their products to housewives by showing them how to make convenient party fare. The defining recipe comes from an American brand of cookie, Nabisco Chocolate Wafers which suggested stacking the wafers to form a log with whipped cream cementing them together and refrigerating overnight for a glorious looking chocolate cake that is deceptively simple to make. In Australia we have our own version made with Arnotts Chocolate Ripple biscuits. The chocolate éclair cake is a bit of a spin-off containing graham crackers and a bunch of instant products - vanilla pudding, whipping cream and chocolate frosting. Graham crackers are an ingredient that I often come across in American dessert recipes where some sort of biscuit base is required. However, graham crackers are not readily available in Australia and I usually use digestive biscuits as a substitute but I don’t know if they would work the same way for this dessert. Luckily I came across some graham crackers at an Asian supermarket (Dragon Supermarket on William Street). You are also able to order graham crackers online at USA Foods. I’ve never used any box mix/instant product for baking before and I don’t intend to…ever. Even with box mixes, you are still required to add in other ingredients (some liquid, eggs), so I would rather make the whole thing from scratch so I know exactly what will be in it and I can use the best ingredients. For the chocolate éclair cake I made my own vanilla pudding, whipped my own cream and made a chocolate glaze. (Supporting local and organic producers – using organic Margaret River milk and Bannister Downs cream) I have to admit that I was a bit skeptical at first but was pleasantly surprised with the end result, it really did taste like a chocolate éclair. Although there is a difference in that you don’t get that crisp choux pastry encompassing the cream as the graham crackers have softened to a point that they literally melt in your mouth. But it’s delicious and that’s what counts. Picking apart the soft graham crackers, it has a flakey texture like choux pastry and provides a nice light layer in between the creamy vanilla pudding. This chocolate eclair cake is really easy to put together if you follow the original recipe with all the instant products, but I made it a little harder by making the other components from scratch. I think it’s worth spending that extra time and effort as the result is superior. Give this chocolate éclair ice box cake a go and put it into the category of cakes that you won’t be able to stop eating. It was my first go at an ice box cake and it definitely won’t be my last. Ice box cakes are a no bake dessert that can be as easy or as hard as you want it to be and the possibilities are endless – you could try using different types of biscuits, experiment with have different types of cream fillings and layer it with other things as well such as fruit or nuts. It can also be made and refrigerated up to 2 days in advance. Chocolate Éclair Cake (recipe adapted from allrecipes.com) Ingredients • Graham crackers (the amount of crackers depends on how many layers you want, I used around ~400g) • Chocolate glaze (150g dark chocolate plus 2 tablespoons of butter) • 600ml cream (for whipping) Vanilla pudding (adapted from Joy of Baking) • 3 1/2 cups full cream milk • 1/3 cup plus 1/4 cup caster sugar • 1/4 cup corn flour • 1/8 teaspoon salt • 2 large eggs • 1 large egg yolk • 2 teaspoons pure vanilla bean paste or pure vanilla extract • 2 tablespoons unsalted butter (Note: as a shortcut you can use instant vanilla pudding, can of whipped cream and premade chocolate frosting) Method To make vanilla pudding. In a large heatproof bowl whisk together 1/3 cup sugar, cornflour, salt, eggs, and egg yolk. Whisk in 1/2 cup of the milk. Set aside. Rinse a medium-sized heavy saucepan with cold water and then shake out the excess water (this helps to prevents the milk from scorching). Add into the saucepan the remaining 3 cups of milk, along with the remaining 1/4 cup of sugar and bring just to a boil. Remove from heat and gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean, large heavy bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3-5 minutes). Remove from heat and whisk in the butter and vanilla extract. If necessary, pour through the strainer to remove any lumps that may have formed during cooking. Transfer pudding to a large bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until completely chilled, about 2-3 hours. (Vanilla Pudding) Pour the cream into a large bowl and beat it until it forms whipped cream. Using a spatula, gently fold in half of the whipped cream into the cooled pudding, then fold in the remaining whipped cream until combined. Line a 8 inch x 8 inch baking pan with foil. Cover the bottom of the pan with enough graham crackers, breaking as needed to fit in the pan. Spread over the top of the crackers some of the pudding/cream mixture, smoothing the top with a spatula (the layers of cream can be as thin or thick as you want). Repeat with the remaining pudding/cream and crackers, the last layer should be crackers. Refrigerate until ready to glaze. You can have as many layers of cream and crackers as you want – the recipe that I got this idea for chocolate éclair cake from had three layers of graham crackers and two thick layers of cream. I decided to do as many layers as I could – 6 layers of graham crackers and 5 layers of cream. In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Cool the chocolate until barely warm/room temperature but still liquid and then spread evenly over the top cracker layer. Refrigerate the cake for 6-24 hours. Related post - My entry for January's Sweet Adventures Blog Hop: Death by Chocolate - Oreo Cookies
Happy June, my baking friends! How is everyone doing? I know it's been a bit too long since my last post, but things have been so hectic around here lately. I promised myself I was going to get this post done quickly so I could share it with all of you!! I have so much exciting news regarding my blo
Westerners know little about Romania, save for the nightmarish tale about a night-stalking, blo
THIS IS A PDF CROCHET PATTERN NOT FINISHED ITEM. o The pattern includes 11 pages with photos to make BUNNYMAID lovey. o LEVEL - EASY o LANGUAGE - ENGLISH (US term) and DEUTSCH o SIZE - 32 cm/ 12.5 inches if crocheted with 2.25/4.0 mm and cotton yarn 165m/50g/120m/100g o The pattern is suitable for beginners who know: sc – single crochet ch – chain stitch slst – slip stitch inc – increase dec – decrease BLO – back loop only FLO – front loop only Rd – round o Material: - Yarnart jeans 160m/50g, crochet hook size 2.25 mm - for the head, arms, and ears - Yarnart Dolce 120m/100g, crochet hook size 4.00 mm – for the body and hat - A bit of dark brown and pink embroidery thread – for the eyes and nose - Fiberfill - Scissors - Sewing needle - Pins in different colors Copyright 2022: The pattern of BUNNYMAID has been designed and written by @the_littlelala. The pattern is for personal use only. The pattern and parts of it may not be published online, reproduced, shared, or translated in other languages or resold. You can sell your finished baby in a limited number. If you share your photos of Bunnymaid, please give credit to me #the_littlelala or @the_littlelala. If you have any questions, please contact me: Instagram: @the_littlelala
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16 happies Bestanddele bietjie olie 1 ui, fyn gekap 2,5 ml (½ t) droë gemengde
Manti is one of my favorite Turkish traditional dishes. Manti is very popular and common in Turkey. It takes time to prepare, but it’s really worth of your time! You should try it to taste a real Turkish flavor. Preparing manti is very fun and easy if you make it a team work. 3-3 ½ cups flour 1 egg 2/3 cup lukewarm water 1 tsp salt to taste Filling: ½ lb ground beef 1 onion, finely chopped/shredded ½ tsp salt to taste ½ tsp black pepper For cooking: 8 cups water 1 tsp salt Sauce: 2 cups yogurt 3-4 cloves of garlic, minced ¼ tsp salt to taste 3-4 tbsp butter/oil 1 tbsp tomato paste/2/3 tsp paprika 2-3 tbsp water Dried mint Sumac In a bowl place the flour, crack the egg and add the salt and water. Then knead till you get a firm and smooth dough. Knead for about 8-10 minutes. Make sure to make it firm to flatten easily later. Cover it with a damp towel or cloth and leave for a rest (15-30 minutes). Meanwhile in a plate mix all the filling ingredients and set aside. Divide the dough into 2-3 pieces, take one piece and place on the floured counter. Cover the rest of the dough. Then with a rolling pin flatten the dough as thin as you can (as thick as the ridge of a knife). Then, cut it with a knife or roulette into ¾ inch (1 ½-2 cm) square pieces (see the picture). Then place ¼ tsp filling over each square (see the picture). Then stick the both traverse edges diagonally, by pressing with your finger tips (see the picture). Do the same procedure for the remaining dough. For cooking, boil the water in a big pot and add salt. Then add all the manti into the boiling water. Stir occasionally with a wooden spoon to prevent them sticking to each other. Make sure not to close the lid. Cook over medium heat till manti gets soft (for about 10-15 minutes). Meanwhile prepare the sauce. In a bowl mix yogurt, salt and garlic. In a small pan; melt the butter/oil and stir in tomato paste and water. Cook for 2 minutes over low heat. If you prefer using paprika, just add paprika into melted butter/oil and turn the heat off after one minute. Do not add water while using paprika. Drain the cooked manti and transfer it into serving plates. Let it cool for a while and pour the yogurt sauce over. Finally pour about one tbsp of butter/oil mixture all over (adjust the amount as you like). And if desired sprinkle some dried mint and sumac over the Turkish Dumplings. This recipe makes 6-7 servings. ENJOY Back to Main Page TURKCE Manti, Turkiye’de cok sevilen ve yaygin olan ve benim de cok sevdigim geleneksel bir lezzettir. Hazirlamasi her ne kadar zahmetli ve zaman alici olsa dahi, manti icin deger! Eger gercek bir Turk Lezzeti denemek istiyorsaniz, mantiyi denemenizi tavsiye ederim. Manti toplu olarak yapilirsa, hem kolay olur hem de eglenceli hale gelebilir. 3-3 ½ su bardagi un 1 yumurta 2/3 su bardagi ilik su 1 tatli kasigi tuz Ic Malzeme: 250 gr kiyma 1 sogan, ince dogranmis/rendelenmis 1 cay kasigi tuz 1 cay kasigi karabiber Pisirmek icin: 8 su bardagi su 1 tatli kasigi tuz Sos icin: 2 su bardagi yogurt 3-4 dis sarimsak, dovulmus/rendelenmis ½ cay kasigi tuz 3-4 yemek kasigi tereyag/sivi yag 1 yemek kasigi domates salcasi YA DA 2/3 tatli kasigi kirmizi toz biber 2-3 yemek kasigi su Kuru nane Sumak Buyuk bir kaseye unu koyun ve uzerine yumurtayi kirin, ilik su ve tuzu ilave edip yogurun. Sert ve puruzsuz bir hamur elde edene dek yaklasik 8-10 dakika yogurun. Hamur yumusak olursa sonra acmaniz zor olur. Hamuru nemli bir havlu ya da bez ile ortun ve 15-30 dakika dinlenmeye birakin. Bu sirada ic malzemelerinin hepsini karistin ve bir kenara ayirin. Hamuru 2-3 parcaya ayirin, bir parcasini alin ve geri kalanin uzerini tekrar ortun. Unladiginiz yuzey uzerinde oklava ile hamuru acabildiginiz kadar ince acin (bicak sirti kalinligi kadar). Sonra actiginiz yufkayi 1.5-2 cm kalinliginda esit kare parcalara bolun (resime bakiniz). Sonra hepsinin uzerine yaklasik bir cay kasigi ic malzeme koyun (resime bakiniz). Her parcanin karsilikli capraz koselerini ortada birlestirerek parmak uclarinizla yapistirin (resime bakiniz). Bu islemi geri kalan hamur bitene kadar uygulayin. Mantiyi pisirmek icin buyuk bir tencerede suyu kaynatin, tuzu ilave edip mantilari icine atin. Arada tahta bir kasik ile karistirarak mantilarin birbirine yapismani onleyin. Kapagini kapatmadan orta ateste mantilar pisene dek yaklasik 10-15 dakika pisirin. Bu sirada sosunu hazirlayin. Bir kasede yogurt, tuz ve sarimsagi karistirin. Kucuk bir tavada tereyagini/sivi yag eritin. Domates salcasi ile suyu ilave edip yaklasik 2-3 dakika kisik ateste pisirin. Eger kirmizi biber kullanamayi tercih ederseniz tereyagi/siviyagina direk kirmizi toz biberi ilave edin, karistirin ve yaklasik bir dakika sonra atesten alin. Kirmizi biber kullanirken su ilave etmeyin. Pismis mantiyi suzun ve servis tabaklarina alin. Biraz sogumasini bekleyin. Uzerine yogurt sosundan dokun ve son olarak tereyag/siviyag karisimindan bir kasik kadar dokun (miktari isteginize gore ayarlayin). Arzu ederseniz uzerine kuru nane ve sumak serpin. Bu tariften yaklasik 6-7 porsiyon manti cikiyor. AFIYET OLSUN Ana Sayfaya Don
【Materials】 Yarn (color: skin, dark brown, orange, white, beige, dark green, red, claret) Eye accessories Crochet hook Toy stuffing Needle Shape bar 【Abbrevations】 MR-Magic Ring sc-single crochet inc-increase dec-decrease ch-chain stitch dc-double crochet hdc-half double crochet ss-slip stitch BLO-through back loops only FLO-through front loops only sp-space tr-triple crochet 【Head】make with skin color R1: MR 6 sc (6) R2: 6 inc (12) R3: (1 sc, 1 inc)*6 (18) R4: 1 sc, 1 inc, (2 sc, 1 inc)*5, 1 sc (24) R5: (3 sc, 1 inc)*6 (30) R6: 2 sc, 1 inc, (4 sc, 1 inc)*5, 2 sc (36) R7: (5 sc, 1 inc)*6 (42) R8: 3 sc, 1 inc, (6 sc, 1 inc)*5, 3 sc (48) R9: (7 sc, 1 inc)*6 (54) R10: 4 sc, 1 inc, (8 sc, 1 inc)*5, 4 sc (60) R11: (9 sc, 1 inc)*6 (66) R12-19: 66 sc (66) R20: 17 sc, 1 dec, (3 sc, 1 dec)*2, 8 sc, 1 dec, (3 sc, 1 dec)*2, 17 sc (60) R21-22: 60 sc (60) R23: 17 sc, 1 inc, (3 sc, 1 inc)*2, 8 sc, 1 inc, (3 sc, 1 inc)*2, 17 sc (66) R24-27: 66 sc (66) Install eye fittings between R21-22, 10 stitches apart. R28: (9 sc, 1 dec)*6 (60) R29: 4 sc, 1 dec, (8 sc, 1 dec)*5, 4 sc (54) R30: (7 sc, 1 dec)*6 (48) R31: 3 sc, 1 dec, (6 sc, 1 dec)*5, 3 sc (42) R32: (5 sc, 1 dec)*6 (36) R33: 2 sc, 1 dec, (4 sc, 1 dec)*5, 2 sc (30) R34: (3 sc, 1 dec)*6 (24) R35: 1 sc, 1 dec, (2 sc, 1 dec)*5, 1 sc (18) R36: (1 sc, 1 dec)*6 (12) Slip stitch to finish and conceal end. 【Facial details】 1.Eye socket pull: Insert needle at point 1, pull out through point 2, insert needle at point 3, exit through point 4. Similarly, pull the eye socket for the second eye (points 1, 5, 6, 4). Pull the thread taut and hide the thread inside the head. 2.Embroidered nose with skin tone thread (between R22-R23) 3.Embroider eyebrows with dark brown thread. 4.Embroider eyelids and mouth with dark brown thread, between R28-R29. … Gingerbread Girl Doll Crochet Pattern Read More »
