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In a bowl, mix the butter with the sugar very well. Add the yolks one by one. Put the baking powder, powdered sugar with vanilla pods, and finally flour in the rain. A slightly more consistent dough will come out, not like the pandispan one. Grease a round tray like butter tart and put baking paper. We put the composition in it and spread it with a silicone spatula. Put the top in the hot oven for 12-15 minutes.
Mix the egg whites until they become a dense foam. Gradually add powdered sugar, grated orange peel, and finally ground walnuts. After the countertop has been mentioned for the time mentioned above, we take it out of the oven. Grease it with peach jam, then put the topping with walnuts and spread it on the entire surface. We introduce the cake and in the oven until the top is baked and the topping takes on a golden color. Remove when ready to cool and serve.
I really recommend this recipe, especially if you like nuts. If you want to make it in a larger tray, double the amounts of ingredients.
The Manhattan cocktail is the easiest to make. This cocktail is said to be for whiskey the equivalent of the classic gin martini. Simple, simple, but how simple?
- 50 ml Whiskey Bourbon
- 20 ml of vermouth wine
- Bitter to taste
- 2-3 ice cubes
- A cherry for decoration
Method of preparation:
In a 300 ml glass add the ice, whiskey, vermouth and bitter and mix with a teaspoon. The drink obtained is poured into the cocktail glass and garnished with the cherry.
United Kingdom & # 8211 fish and chips
Fish and chips is the quintessence of UK meals
The most recognized dish in British culture is, without a doubt, fish and chips. This dish (usually packaged but easy to digest and adored in a restaurant) contains pieces of fried fish served with straw potatoes. Fish is more like white meat (cod or haddock) and is not infrequently served with beaten peas.
It seems to have first appeared in the 1860s and soon became the most popular food among the English working class. In those days, fish and chips were wrapped in old newsprint, a habit that was happily abandoned, the newspaper being replaced with paper and cardboard first hand.
One of the best places to order a plate of fish and chips in East London is Fish House, in the heart of Victoria Park. The fish I sell is incredible, it melts in your mouth without the slightest effort, and the potatoes represent the snack you can enjoy with all your heart in your walk through the 86 lush hectares of Victoria Park. On the other side of town, the Bonnie Gull Seafood Shack in Fitzrovia is known for its North Sea haddock meat, extra-crunchy dough, Japanese tempura mix, ketchup and beaten peas, prepared in its own kitchen.
6 tonic gin recipes for a better weekend
We have written about places in Bucharest where you can drink the best gin, but today we are talking about some good gin and tonic recipes that we can prepare at home at any time.
Most often I have seen consuming tonic gin together with the classic lime or lemon, cucumber or berry, but there are recipes much more ingenious and tasty than these.
Shock flowers and lemon juice
Mix the ingredients well, pour over the ice and garnish with a sprig of shock flowers or a slice of lemon.
Spicy oranges and cinnamon
- 50ml gin
- 125ml tonic
- orange slices (along with peel)
- freshly ground nutmeg
- cinnamon stick
Pour the gin into a glass with a lot of ice, add a few slices of orange, sprinkle a little ground nutmeg and garnish with a cinnamon stick (without ground cinnamon). The recipe works well during the winter holidays.
Fried pineapple and lime
- 2 slices / pieces of pineapple (fresh or canned)
- 50ml gin
- 70ml pineapple juice
- tonic water (for filling)
- 1 file
Place the pineapple on the grill for a few minutes until lightly browned. Mix well in a shaker: the pieces of pineapple, gin, and pineapple juice, pour into a glass of ice, in which you add tonic to complete at the end.
You can squeeze a little lime if it is too sweet.
Hot peppers, lime and coriander
- 1 small red hot pepper
- 1/2 or a squeezed lime
- 50ml gin
- 125ml tonic
- coriander leaves (for decoration)
Cut the pepper into small slices, remove the seeds, and then cut in half (see picture for reference). Add the gin, squeezed lime juice and pepper in a glass of ice, and finally the tonic water. Coriander is used for decoration and flavor.
Watermelon and lime
Although the summer is over, watermelon is still found so we can still enjoy a fresh gin and tonic gin recipe with watermelon.
Squeeze half or a whole lime (depending on taste), add a few slices and in the glass full of ice. Add 4-5 small cubes of watermelon, pour the gin and tonic water at the end. You can also decorate with a slice of mint in addition to lemon or lime.
Grapefruit and red peppercorns
- 40ml grapefruit juice (preferably squeezed, but it also works commercially)
- 50ml gin
- tonic water
- red peppercorns
Fill the glass with ice, mix the ingredients separately (grapefruit juice, gin and tonic) and then pour over the ice, and finally throw a handful of red peppercorns in the glass and garnish with a slice of grapefruit.
We don't know exactly which gin is best, but we warmly recommend Hendrick & # 8217s Gin or Tanqueray London Dry Gin as classic or Whitney Neill gins if you like flavored ones.
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Caviar - drink, spices
Not many foods have taken over the luxury market as caviar has. However, this luxury inspires confusion and most people wonder what type of caviar is best, why some types of caviar are more expensive than others, how we consume them, what drinks we accompany caviar with or how we prepare it.
First of all, maybe we should see where the caviar comes from and how we distinguish a superior type of caviar from other not so superior types. Traditionally, caviar comes from the species of fish called sturgeon, which is also called "living fossil". We can talk about three species of sturgeon that supply most of the caviar worldwide, namely beluga, osetra and sevruga. These sturgeon species live in the Caspian Sea, but due to overfishing, sturgeon has become increasingly rare, which is why other types of caviar have become increasingly popular.
It is important to note that the term "caviar" is also used today for caviar from other fish species, such as salmon, but this is not real caviar. For this reason, brands marketing other types of caviar should be labeled accordingly. For example, a container containing salmon caviar should be labeled as "salmon caviar" not just "caviar".
Even real caviar is classified according to certain criteria, namely the aroma, size and texture of its beads. In general, larger, firmer beads that break in the mouth are rarer and more expensive. Caviar with a milder aroma tends to be rarer. However, the species of fish, the way it was raised and the way the caviar is processed and matured are factors that can significantly affect the final flavor.
For each type of sturgeon there are two degrees of caviar. Grade 1 caviar has firm, large, intact eggs with a light color and fine aroma, while grade 2 caviar, although delightful in its taste, is less delicate and not as perfectly formed.
Color is another factor that leads to the classification of caviar. For beluga caviar, '000' means silver or light gray, '00' means medium gray and '0' is gray. Although the color does not influence the taste, lighter colors are rarer than dark ones. The rarest and most expensive caviar is golden caviar. Also known as "royal caviar", this type of light yellow caviar is found in only 1 in 1,000 bone sturgeons, according to stylecaster.com.
Avocado & # 8211 nutritional information and benefits
Due to its high fat content, avocado ensures satiety longer. It is also a good source of B-complex proteins and vitamins. 150 g of avocado offers:
& # 8211 12% of the recommended daily dose of calories
& # 8211 6% of RDA of proteins
& # 8211 4% of RDA of fiber
& # 8211 12.8 g de carbohydrates
& # 8211 22 g de FATS (34% of RDA, of which 3 g of saturated fat and 14 g of monounsaturated fat)
& # 8211 39% of RDA of vitamin K
& # 8211 30% of RDA of folic acid
& # 8211 25% of RDA of C vitamin
& # 8211 21% of RDA of vitamin B5
& # 8211 21% of RDA of potassium
& # 8211 19% of RDA of vitamin B6
& # 8211 16% of RDA of vitamin E
& # 8211 14% of RDA of copper
& # 8211 13% of RDA of vitamin B3
& # 8211 11% of RDA of vitamin B2
& # 8211 11% of RDA of manganese
& # 8211 11% of RDA of magnesium
& # 8211 110 g de the water
The fiber, unsaturated fats and bioactive compounds it contains help lower LDL cholesterol, prevent cardiovascular disease, reduce oxidative stress and inflammation, protect the eyes, skin and bones.
The monounsaturated and polyunsaturated fats it contains reduce the risk of stroke and improve the profile of fats in the blood.
Indulge in 12 recipes of Hungarian sweet and savory slices recipes
Slices from Hungary, also known as Hungarian snails, coconut bread, Hungarian saulipicioas, in the form of rolls are very famous coconut syrup in our country. ◊ Despite its name, its origin is uncertain, possibly in the region of Egypt, Greece and Rome, improving in medieval Europe and reaching America with the recipe known today.
Hungarian bread more than the Brazilian version is Beigli
, bread widely used in the Christmas holidays, made with sour cream, dried fruit, nuts and poppy seeds, as well as fried in roll jelly format and only then cut into slices.Regardless of its origin, the fact is that this bread has won the hearts of Brazilians, sweetening the lives of those who tested and allowing various fillings (including salty) and methods of preparation. Check out some recipes for sweet and salty Hungarian slices and choose your favorite:
1. Hungarian Sliced Coconut Candy Recipes: In this recipe, the key to making sure the dough is soft is kneading manually or in a mixer for 10 minutes. As a filling, grated coconut, refined sugar and melted butter guarantee the flavor.
2. Hungarian slice of coconut with 1 egg: this recipe uses the mass of
cinnamon roll . It uses only one egg in its composition, accompanied by salt, sugar, wheat flour, milk, margarine and yeast. As a filling, grated coconut and condensed milk make the recipe even tastier.3. Hungarian slice with nuts: soft recipe, the author uses pecans along with coconut, sugar and butter to stuff. Walnuts help strengthen the body's defenses and help reduce the risk of cardiovascular disease by up to 65%.
4. Hungarian gluten-free coconut slice: Ideal for those with gluten intolerance or allergy, these income exchange flour for a flour mixture, using white rice flour, sweet starch, corn starch, xanthan gum and psyllium. Despite the adaptation, these Hungarian slices lose nothing for the traditional ones.
5. Hungarian coconut lactose slice: over an adapted version, this time for lactose intolerant or allergic to cow's milk, this exchange traditional milk recipe for coconut, guaranteeing more flavor and sweetness to the bread.
6 slices of semi-integral Hungarian: looking for a wider range of nutrients, this recipe uses beyond traditional wheat flour, whole wheat flour and flaxseed flour, adding more fiber to the satellite dish. In addition to preparing the syrup, the author still suggests using condensed milk, facilitating the completion.
7. slice of Hungarian pumpkin and sweet milk: here the traditional milk syrup is replaced with a mixture of fresh milk and cream, leaving more liquid, and pumpkin cabotage in the mass is the highlight, adding vitamin A, protein and fiber for sweet. Salad Salad Recipes
8. Slices of cheese and ham from Hungary: traditional pasta undergoes a small change: the amount of salt is increased and the amount of sugar is reduced. Already the filling, it was sbaldando flavor with chopped mozzarella and ham. The author even suggests assorted fillings using calabash, fried bacon and even vegetables.
9. Potato slices and pizza filling from Hungary: Baked potatoes, using as a base meal, this recipe takes in melted cheese filling, mozzarella cheese or plate, ham slices, black or green olives and basil. For sprinkling, Parmesan cheese. Delicious dish for the innocent pizza lover. 10.
Hungarian full vegetarian slice: using a bread made only from whole wheat flour, sea salt, yeast, olive oil and water, these slices from Hungary are filled with tomatoes, onions, chopped olives, oregano, basil and tofu, vegan cheese made from soy.
11. Hungarian pea juice: as a filling for these tasty stuffed breads, roasted smoked mortadella, oregano and mozzarella cheese. Parmesan cheese is sprinkled on the plate before going to the oven, ensuring a marked taste.
12. Pea juice from turkey breast, cheese and tomatoes: Healthy choice, this variant used as turkey breast, cheese and tomato filling, guaranteeing the taste and lightness of the dish. To sprinkle, in addition to cheese, the author still suggests the use of sesame in the berries, adding crispness and flavor to the buns.
Having demonstrated all the versatility of the dish, it is worth noting that both the dough and the filling guarantee the possibility of variations. Whether you use different flours or vegetable milk in the preparation, even stuffed with peanut butter, chocolate or salty fillings depending on your preferences, this bread can become a complete and very tasty meal. Abuse of your creativity!
Tag Archives: retete
Initially I wanted to give you a recipe in tandem with the weather outside, cold, rain, cold and rain again. I said it was a cream of potato soup (the recipe is here anyway & # 8211 http://bucatarialuiradu.co.uk/supa-de-leustean-cu-cartofi/) but then I remembered that in fact the larch (if do not grow it in the garden) it is very difficult, or impossible to find in stores in the UK. So I stopped at the recipe below, which is suitable for the weather outside anyway. Great appetite.
A versatile recipe again, from all points of view. Minced meat can be what you like best, veal, beef, pork or lamb, even turkey. Mozarella cheese can be replaced with cheddar cheese or other cheese that melts well, spices and greens can be "arranged" according to your taste, and pasta can be replaced with mashed potatoes, salad or rice. The indications I give here are, however, as I did and I preferred at that time.
For the meatballs, I mixed the meat with the egg, salt and pepper, an idea of sweet paprika and finely chopped garlic and greens. As you can see in the picture I used mozzarella cheese "balls" (but of course, you can break or cut the pieces into a larger piece) and I placed them in the center of the meat and then I formed the meatballs around the piece of cheese, tightly tightened so that it does not fall apart when cooked and there are no cracks where the cheese flows.
For the sauce, simple again, I hardened a little hot pepper, green onion and garlic in olive oil, I put the broth, salt and pepper to taste, half a teaspoon of sugar to cut the acidity of the tomatoes. Taste constantly to be to your taste, salty, peppery, sweet. I added the olives, large and pitted pieces and boiled them for about 5 minutes on low heat.
In a hot pan, brown the meatballs over high heat in olive oil on all sides to add crust, color and taste. Then I poured the sauce over them (drain the excess oil from the pan if it remains after frying the meatballs) and put them in the oven (180C) for about 30 minutes for the meat to penetrate well. At the end I garnished again with fresh greens and a drop of olive oil.
If the sauce thickens too much in the oven, then without any problem you can add it a little with the water in which you boil the pasta, mashed potatoes, or just water…
The macaroni was simply boiled in salted water.
Ingredient. Preparation time 60 minutes. Portions 3-4.
500g minced veal
120g mozzarella cheese
1 green garlic
salt, pepper, paprika, greens (parsley, oregano, rosemary, thyme)
For the sauce:
50ml olive oil
1-2 green onions
1-2 green garlic
300ml broth (or tomato paste folded with water)
10-12 olives (optional)
1 hot pepper (optional)
salt, pepper, sugar