Placinta cu mere si aluat fraged/ Apple pie with tender homemade crust Read more...

Vara este sezonul în care fructele proaspete sunt la îndemână și deserturile simple, dar savuroase, devin vedete în bucătărie.

Elle est jolie Myrtille, un peu sauvage aussi… Mais quand elle s’invite à table, nos papilles s’émoustillent, c’est comme des bulles qui pétillent, des émotions qui s’…

O plăcintă americană cu mere cu un strat generos de fructe parfumate cu scorțișoară, învelite în aluat dulce și fraged- rețetă video

Azi, lichiu cu prune, rețetă ce provine din Ardeal. Dacă sunteți din Sibiu, Alba sau Brasov, cu siguranță știți despre ce vorbesc. Lichiul este un desert moștenit de la sași, foarte des făcut de bu…

Błyskawiczna w wykonaniu pyszna szarlotka, składająca się z dwóch warstw kruszonki i nadzienia ze świeżych jabłek pomiędzy nimi :). To na...

Portokalopita is an amazingly refreshing and truly delicious Greek cake. Made with phyllo, yogurt, and soaked in syrup.

Pască fără aluat este o rețetă ușor de făcut, iar rezultatul va face senzație la masa de Paște din acest an.

Golden, crispy and extra syrupy. A no fuss, three step Galaktoboureko recipe to make the best traditional Greek custard pie on your first try!

De 1 decembrie am pregatit, pe langa traditionalele: salata de vinete, Read more...

Hier findest du ein tolles Rezept für einen Mirabellenkuchen vom Blech. Schnell gemacht und super lecker.

Inca de prima data cand am vazut-o, mi-am dorit sa prepar aceasta Placinta cu lapte si foi de placinta, reteta usoara si rapida.

Ingrediente 600 g cirese 4 oua mari 100 g zahar 125 g faina 250 ml lapte coaja rasa de la o lamaie 4-5 picaturi esenta de vanilie 60 g unt un praf de sare un plic de zahar vanilat Cum se prepara clafoutis cu cirese Spala ciresele bine si scoate-le samburii. Le poti lasa si cu samburi daca doresti. Acestia ii vor da o aroma mai intensa de cirese. Unge o tava rotunda, din ceramica, cu putin unt si adauga ciresele in aceasta. Intr-un vas incapator adauga ouale si laptele, si bate-le bine cu mixerul, pana la omogenizare. Adauga faina, zaharul vanilat, coaja de lamaie si esenta de vanilie.

A classic, French-style lemon tart made with a buttery, flaky crust and creamy, dreamy lemon curd filling.

The most memorable dessert I have ever had on my travels was a Greek Orange Pie we had for dessert in Mykonos. When I saw it on the dessert menu and I thought the orange

Bobby Flay is one of my favorite chefs. I am always happy with the results of his recipes. I love watching him cook and I love trying out his dishes. Brunch @ Bobby's, by Bobby Flay This book has 140 recipes and they're divided into 8 sections . . . Coffee, Tea & Cocktails, Spreads & Syrups, Pancakes, Waffles & French Toast, Egg Dishes, Pastries & Breads, Sandwiches, Fruit Dishes & Fruit Salads and Savory Side Dishes. Each section has mouthwatering recipes and while none of them sound complicated to make, they do range from really easy to a little more involved. There are a lot of unique twists to classic dishes (like making banana bread with browned butter and adding blueberries) and a lot of dishes I have never tried before, but sound delicious. I do wish there were more pictures, but the pictures that are in the book are gorgeous. Like true Bobby style, his recipes do not skimp on ingredients, but you know they are loaded with big flavor. Some of the recipes I can't wait to try are: Cast Iron Home Fries with Creamy Garlic Dressing, Patatas Bravas Home Fries, Bacon and Hash Brown "Quesadilla", Gingerbread Pumpkin Waffles, Zucchini Pancakes and Roasted Jalapeño Cilantro Cream Cheese. Overall, if you are wanting to take your brunch recipes to a whole new level, then you will like this book. I do have to say, I feel like a lot of these recipes are aimed towards adults and I am not sure a lot of kids would eat them. For this review, I went with his Orange French Yogurt Cake. Bobby describes the texture as a cross between a muffin and a loaf cake. Although, I consider it more of a quick bread then a cake, since it's baked in a loaf pan. The flavor was fantastic. It has a great sweet orange flavor and the texture is amazing. It uses a combination of melted butter and oil. It's not too light and not too heavy. It stayed fresh for several days and the shiny marmalade glaze on top is sticky and has a delicate orange flavor. I thought this was really good. I enjoyed mine as is, but it would also be delicious served with a scoop of vanilla ice cream. Orange French Yogurt Cake adapted from: Brunch at Bobby's (Printable Recipe) 4 Tbl. unsalted butter, melted and cooled slightly 1 1/2 c. all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 1 c. plain Greek yogurt 1 c. sugar 3 large eggs 2 tsp. grated orange zest 1/2 tsp. vanilla extract 1/4 c. canola oil 1/4 c. orange marmalade 1 Tbl. Grand Marnier (I used water) Preheat oven to 350 degrees. Line a 8 1/2 x 4 1/4-inch loaf pan (I used a 9x5-inch loaf pan) with parchment paper and spray with cooking spray. Sift the flour, baking powder and salt into a medium bowl. Combine the yogurt, sugar, eggs, orange zest, vanilla, butter and oil in a large bowl and whisk until well blended. Gradually whisk in the flour mixture until just combined. Transfer the batter to the prepared pan. Put the loaf pan on a baking sheet and bake until the cake begins to pull away from the sides of the pan and a tester inserted in the center comes out with a few moist crumbs attached about 45-50 minutes (tent with foil if it gets too brown). Remove from oven and cool in the pan for 5 minutes. Run a knife around the edges to loosen and remove from pan. Cool completely. Stir the marmalade and Grand Marnier together in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set before cutting the cake into slices and serving. I received a copy of this cookbook, from Blogging for Books, for the purpose of this review. All opinions expressed herein are my own.

Sometimes the simplest recipes are the best. Take Welsh Cakes, for example. It just doesn't get much more basic and simple than Welsh...

Ovo nije klasicna krempita, bar ne onakva kakvu vecina nasih domacica priprema... ovde je brasno zamenio zelatin, a sneg od belanaca tucena ...

..umjesto breskve mogu i marelice iz kompota….

Here are 17 Amazing Lamington Recipes just for you!! There are great reasons to celebrate about being an Australian. Well, I guess the best way to begin with is to feast your palates for the delectable and ultimate Australian favourites. Lamington Recipes are on our top list. We hear you, right mums, today is one of your favourite occasions

Klassischer Kirsch-Streusel-Kuchen mit Sauerkirschen und knusprigen Streuseln aus flüssiger Butter. Einfaches Kuchenrezept.

This traditional recipe makes the most delicious flaky pie crust you will ever eat.

Fluffy, soft and airy, this Vanilla Chiffon Cake is delicious on its own but can be made more special with your favorite icing or glaze.

Gâteau Flan aux Pommes Gâteau Flan aux Pommes, c’est un gâteau que vous aimez beaucoup sur mon site, un petit dessert sympathique qui nous permet de ne pas trop se sentir frustré Préparation : Pommes 4 Farine 100 g Levure chimique 1 cuillère à café Sucre en poudre 70 g Oeufs 2 Lait écrémé 10 cl Zest d'un citron non traité Sucre glace Sel 1 pincée Préparation : Préchauffer le four à 180°C. Peler et épépiner les pommes puis les couper en fines tranches. Séparer les jaunes des blancs d’œufs. Monter le blancs en neige avec une pincée de sel

Imi plac mult prunele, iar in deserturi capata o aroma deosebita. Astazi va arat o tarta simpla si foarte gustoasa, de sezon. Ne trebuie: Pt aluat: 350 g faina 150 g unt 80 g zahar 1 ou un varf de cutit de sare 4-5 lg apa rece Pt umplutura: 600-700 g prune 2-3 lg de zahar 2 lg amidon 2 lg gris (diametru tava: 26 cm) Cum se face: Aluatul: Punem toate ingredientele in robotul de bucatarie si mixam pana obtinem un aluat compact. Facem o bila din aluat, o invelim in folie alimentara si dam la frigider cca 30’. Dupa cele 30 de minute (il puteti lasa si de pe o zi pe alta|) intindem foaie subtire de cca 3-4 mm (oprim putin aluat si pentru grilaj). Punem foaia in tava, taiem surplusul de pe margini si coacem aluatul 15 minute la cuptorul incins in prealabil. Scoatem de la cuptor si punem in ea 1-2 lg rase de gris in strat uniform pentru a absorbi umezeala de la prune. Umplutura: Scoatem samburii prunelor (spalate bine in prealabil), le taiem in jumatate, apoi fiecare jumatate in 3-4 felii. Amestecam feliile de prine cu zaharul. Lasam pe foc cca 15 minute, amestecand din cand in cand. Punem peste amodon 4-5 lg din zeama lasata de prune, omogenizam bine si turnam amestecum peste prune. Mai lasam sa fiarba cca 5-7 minute. Turnam compozitia calduta peste aluatul precopt, asezam grilajul deasupra, ungem grilajul cu ou batut si coacem la cuptorul incins cca 20 minute. Cand o scoatem de la cuptor este de preferat sa o tinem acoperita pentru a nu se intari. Eu dupa ce s-a racorit cca 15 minute am tinut-o intr-un suport de tort cu capac. Este perfecta a doua zi, cand se inmoaie blatul. Insa o puteti consuma si calda sau rece dupa ce a stat acoperita 1-2-3 ore. Si feliuta: Poza cu sectiunea si poza cu felia sunt facute pe fuga fiindca musafirii erau nerabdatori 🙂 Enjoy! Urmeaza o alta tarta cu prune, so stay tuned :))

Nu sunteti fani rubarba? Nu stiti la ce se foloseste pentru ca in Oltenia nu se mananca prea mult (spre deloc)? E ok, va salveaza fata. Pana nu demult si eu as fi raspuns nu la primele doua intreba…

Chiar dacă nu conține făină de grâu, nici zahăr, acest chec este neașteptat de bun. Este fraged și umed. Nu are o dulceață pronunțată, ci una moderată.