Candied orange in chocolate

Candied orange in chocolate

INGREDIENTS
chocolate flakes — 100 g
sugar — 1 kg
orange — 6 large
chocolate (70% cocoa) — 300 g

STEP-BY-STEP COOKING RECIPE
Step 1
Wash the oranges, peel with a knife along with the white part. Cut the peels into strips (7 cm long and 0.8 cm thick), pour 500 ml of water and cook for 10 minutes, drain and repeat 2 more times so that the bitterness leaves the zest.
Step 2
Pour the prepared peels with 1 liter of cold water, add 250 g of sugar, cook over medium heat for 20 minutes. Add another 250 g of sugar, cook for 15 minutes. Repeat the operation twice more, using all the sugar.
Step 3
So that when glazing the syrup does not spoil the chocolate, after cooking discard candied fruits on a sieve to stack the syrup, then blot with a napkin. Temper chocolate.
Step 4
Glaze candied fruit by dipping them in liquid chocolate. Shake off excess chocolate so that there are no smudges, and sprinkle chocolate flakes on top. Leave the chocolate to solidify.

Candied orange in chocolate
Candied orange in chocolate

Vegetarian low-calorie salad with tangerines

Vegetarian low-calorie salad with tangerines

INGREDIENTS
1 pack of salad mix
1 medium carrot
3 feathers of green onions
4 tangerines
1/4 cup almond leaf
1/3 cup pomegranate seeds

FOR FILLING:
2 tbsp. l orange or tangerine juice
1 tsp lemon juice
1.5 tsp mustard
1 tbsp. l honey
1.5 tbsp. l white balsamic vinegar
¼ cup olive oil
salt, freshly ground black pepper

Cooking
1
For dressing, mix all the ingredients in a jar with a screw cap, shake well to form an emulsion.
2
Peel the carrots and grate Korean carrots. Chop green onions finely.
3
Cut the peel from the tangerines along with a white layer. Cut tangerines into circles.
4
Fry the almond petals in a dry frying pan until golden brown.
5
Put in a salad bowl a mixture of salads, add carrots, green onions and tangerines. Pour dressing and mix gently. Sprinkle the salad with almonds and pomegranate and serve immediately.

Vegetarian, low-calorie salad with tangerines
Vegetarian, low-calorie salad with tangerines

Easy New Year’s dinner ideas

Easy New Year’s dinner ideas

Chicken with becon

Stuffing: chop half an onion and half a green apple, two cloves of garlic, 1 tbsp. peanuts. Combine the ingredients with 150 g of minced meat (veal + pork), a couple of spoons of breadcrumbs and 25 g of soft butter. Salt, add spices.

Preparation: Wash the whole chicken carcass and dry thoroughly with paper towels. Stuff the chicken with the mixture, thread the hole with floss / toothpicks and grease the skin with butter. Strips of bacon wrap the whole carcass, fixing the joints with toothpicks. Put any herbs (mint, thyme) on the bottom of the pan, wrap the chicken in foil tightly and bake for about an hour and a half at 180 degrees. For 15-20 minutes, remove the foil, allowing the crust to brown.

Easy New Year's dinner ideas. Chicken with becon
Easy New Year’s dinner ideas. Chicken with becon

Salad with greens and yogurt sauce

Dressing: mix a few tablespoons of unsweetened yogurt with a couple of tablespoons of olive oil, a teaspoon of wine vinegar (red) and Dijon mustard. Pepper, add grated parmesan or hard cheese.

Preparation: Wash and dry lettuce, arugula, watercress, dill and parsley stalks. Pour greens with your hands, salt, season with yogurt mousse, add halves of cherry tomatoes and pine nuts. Such a salad will be a great addition to meat.

Salad with greens and yogurt sauce
Salad with greens and yogurt sauce

Air scones with jam

Combine the flour (160 g regular and 140 g rye), 50 — 70 g sugar, 15 g baking powder and a pinch of salt in a bowl. Add to the mixture 80 g of cold chopped butter and rub with your fingers until fine crumbs. Insert 100 g of yogurt and 2 eggs into it.

Roll the resulting elastic dough into a layer 0.5 cm thick, put in the center jam or pieces of fresh fruit. Cover the filling with the right side, lay out again and close with the left. Cut the roll into slices, put on a baking sheet, grease with yolk and bake for about 20 minutes at 180 degrees.

Easy New Year's dinner ideas. Air scones with jam
Easy New Year’s dinner ideas. Air scones with jam

How to make a delicious Christmas cake

How to make a delicious Christmas cake

INGREDIENTS
100 g flour
50 g ground almonds
100 g with dark brown sugar
100 g butter at room temperature
2 eggs at room temperature
700-750 g of prepared dried fruits
3 tbsp apricot jam
2 tbsp honey
To decorate
blanched almonds
glazed fruits
powdered sugar


STEP-BY-STEP COOKING RECIPE
Step 1
Beat eggs and sugar in a froth. Separately, whisk the butter with half the flour and ground almonds until creamy. Mix both foams together. Add apricot jam and honey, add the rest of the flour and knead the dough. Separate part of the dough (about 5 tablespoons). In the rest of the dough, mix the dried fruit with a spatula.
Step 2
Prepare the form: coat the inside with oil and line the paper with the dimensions of the bottom and the perimeter of the walls so that the paper protrudes at least 5 cm above the edges of the form.
Step 3
Put the dough into the mold: first, in the corners of the mold, pressing it with your fingers or a spatula so that there are no voids in the finished cupcake. Then lay out the remaining dough and tap the mold hard on the table so that the dough is compacted and there are no unnecessary air bubbles. Smudge the deferred dough without dried fruit to get a smooth, even crust. 4. Bake a cake with a diameter of 18-20 cm and a height of 4-5 cm bake at 140 C for about 2.5-3 hours, a thickness of 7 cm -3-3.5 hours. In the last hour of baking, you can cover the surface of the cake with paper or foil. During baking, the cake’s readiness is checked by a hole: if it comes out of the center of the cake dry, without traces of raw dough, then the cake was baked.
Step 4
Wrap the edges of the paper on the cupcake. Cover the pan with foil and leave for a day. The next day, remove from the mold, tightly pack in foil or film and put it in a cabinet for maturing for at least a week, and preferably for several weeks. Decorate the cupcake shortly before use.

Christmas cake
Christmas cake

Baked turkey fillet roll with color surprise

Baked turkey fillet roll with color surprise

INGREDIENTS
1 kg turkey breast fillet in one piece
400 g thin slices of bacon
4–5 multi-colored sweet peppers
50 g grated parmesan
4 cloves of garlic
2 sprigs of rosemary
1 tbsp. l Dijon mustard
olive oil
salt, freshly ground black pepper

COOKING
1
Cut the peppers in half lengthwise, remove the seeds, stalks and septa. Bake the peppers under the grill or just in the oven at 220 ° C until black tan. Put in a bowl, tighten with foil, cool, clean.
2
Cut the breast fillet lengthwise almost in half, holding the knife perpendicular to the board without cutting to the end by about 1.5 cm. Open the piece like a book.
3
Then cut each half in half, holding the knife parallel to the table and moving from the center to the edges. Similarly, do not cut to the end by about 1.5 cm.

Expand the cut pieces — one to the right, the other to the left; you will get an uneven layer. Salt it and pepper.
4
Cover the meat with a double layer of film and carefully beat it to a uniform thickness of about 1 cm. Remove the film, salt the meat and pepper, spread with mustard, let stand until everything else is cooked.
5
For the filling, finely chop the rosemary with garlic, add the parmesan, mix thoroughly. Sprinkle the surface with rosemary and garlic fillet, put the baked peppers, leaving 2 cm free on one short side.

Roll the roll. Lay the bacon a little overlap in the form of a large rectangle. Wrap the roll in bacon and tie with cooking twine or strong thread. Wrap in foil and put in the freezer for 15 minutes.
6
Preheat the oven to 160 ° C, put the roll (removing the film) on a baking sheet covered with parchment and bake for 1 hour 20 minutes. to an internal temperature of 69–70 ° C using a meat thermometer. Serve hot or slightly cooled.

Baked turkey fillet roll with color surprise
Baked turkey fillet roll with color surprise

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