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Cornets with a feather

Cornets with a feather


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Mix flour with yogurt, water, yeast, salt and sugar. Separate until a fluffy dough is obtained. The ingredients for the greased dough are mixed and divided into three parts. The dough is spread on a well-floured table, in a rectangular shape and greased with a third of the dough for spreading. Divide into nine squares approximately equal, growing some cuts that do not completely separate the squares. Fold each square in half, covering it with the opposite. Continue folding with all parts of the dough, each time on the opposite side of the last piece brought to the middle. Roll out the dough again, grease with the second third of the dough then cut and fold just like the first time.

Spread the dough in a rectangular sheet for the third time, grease with a part of the remaining lard, then fold the large sides of the rectangle in the middle, without overlapping them. Grease the folded parts, then fold the small sides. The dough thus obtained is spread in a sheet of suitable thickness, in a rectangular shape.

Cut the dough in half, lengthwise, then zigzag, horizontally, obtaining some triangles. Put the filling and roll each triangle. Put the donuts in the pan and let them grow warm. Grease them with beaten egg yolk and sour cream for about 30 minutes.

1

After they have cooled completely, they are kept in a nylon bag.

2

They can be filled with jam, magiun, nutella, shit, walnuts, sweet cheese.

3

If the sugar and flavors are eliminated, salty croissants can be made, filled with Telemea cheese.

4

Turmeric, in addition to flavor, will give a yellow color, beautiful dough.

5

It is consumed both cold and hot.


The tenderest croissants with sour cream

Mix flour with 50 grams of lard. We will get a crumbly dough.

Beat the yolks lightly with cold water, salt and powdered sugar and then add them over the dough. We start to knead. As we knead, add as much cream as necessary to obtain a homogeneous and non-sticky dough. Wrap the dough in foil and let it cool for half an hour.

After removing the dough from the cold, we will spread it in a 0.5 cm thick sheet. Grease the sheet with the remaining lard then cut it into 4 pieces. We roll each piece separately in a roll. We wrap in the food foil the 4 rolls obtained and let them cool again for 1-2 hours.

Meanwhile, mix the egg whites until they turn into a hard meringue with the sugar. Add ground walnuts and vanilla and add lightly.

Preheat the oven to 200 degrees and line the large oven tray with baking paper.

Remove the dough from the cold. We roll a roll in a long strip, 0.3 cm thick and 4-5 cm wide. Cut the squares from the dough strip. On each piece of dough we put a teaspoon full of filling and roll the dough to give it the shape of a croissant. Do the same until we finish all the squares obtained from the strip.

Put the croissants in the tray and move on to the next roll of dough. Do the same until you finish all the dough.

Bake croissants for 20-25 minutes until lightly browned. We take them out on a grill to cool and then we give them powdered sugar. We can keep the croissants in an airtight box in a cool space for up to two weeks.


Lasagna with Spinach

Today we will do Lasagna with Spinach. On my channel, I shared with you my recipe for classic Lasagna, with meat, a year ago and it was a success, being watched by no less than 160,000 people. Today's recipe has no meat, it is made with spinach and three types of cheese, in just a few minutes.

Ingredients for seafood sauce:
2 cans of 400 grams of tomatoes in broth
50 grams of butter
1 finely chopped onion
3-4 cloves of finely chopped garlic
1 teaspoon oregano
1 teaspoon salt and one teaspoon pepper
1 teaspoon dried basil (if you have fresh it's even better)

Put the butter in a pan and let it melt. Then put the onion and garlic and sauté for about 5-7 minutes, over medium heat, until soft. Add the tomatoes in the broth that we chopped into small cubes, season with thyme, basil, salt and pepper and continue to boil the sauce for another 15-20 minutes, stirring occasionally. When the sauce has dropped and thickened, turn off the heat and set it aside.

Ingredients for lasagna:
marinara sauce made earlier
600 grams of spinach scalded in salted water and drained of liquid (or you can use frozen)
500 grams of sweet cottage cheese
300 grams of grated mozzarella
13 lasagna sheets
50 grams of grated Parmesan cheese

Now we're going to build lasagna. In a tray with a size of 30X30 cm we put a layer of marinara sauce, a row of lasagna sheets, sweet cheese, mozzarella and spinach. Repeat the layers twice more. The last layer has marinara sauce, mozzarella and grated Parmesan cheese.

Bake the lasagna at 200 degrees Celsius for about 40-50 minutes, or until golden on top.

Lasagna is ready! Look how good it looks! The lasagna sheets were completely cooked, without the need to boil them before. This Lasagna recipe is very fragrant, juicy and delicious.


Delicious croissants with jam & # 8211 They are so easy to make. Here is the complete recipe

Put the lard and butter in the freezer for an hour and a half.
After 1 h 30 min, remove the ingredients from the freezer and cut into small cubes. They are mixed with the flour, sifted through a sieve, until all the ingredients are incorporated into a homogeneous dough.

In a separate bowl, mix together the milk, cream, egg yolks and lemon juice.
Over the milk-based composition, add the dough obtained from the flour and knead vigorously until a homogeneous dough is obtained.

When the dough is ready, cover with cling film and refrigerate for an hour.
After an hour, take the dough out of the fridge, place it on the work surface, previously powdered with a little flour, and divide it into 6 equal parts.

Each piece of dough is spread, with the help of the rolling pin, in a circle. Each circle is sectioned into 12 equal triangles.
At the base of each rod put a teaspoon of your favorite jam and roll the croissants.

Wallpaper a large tray with baking paper, place the croissants in the tray, a few cm apart, and place the tray in the preheated oven at 180 degrees Celsius.

Bake for about 20 minutes. When ready, remove the croissants from the oven and allow to cool. Once they reach room temperature, they can be sprinkled with powdered sugar, almond flakes, ground nuts, etc.


Similar recipes:

"Homorod" walnut croissants

Cornlets stuffed with walnut kernels and breadcrumbs, made from tender dough

Delicious walnut croissants

Walnut croissants prepared with egg whites and household chocolate, flavored with rum essence and vanilla sugar

Croissants with sour cream and apricot jam

Croissants with sour cream and apricot jam prepared in the oven

Horny shit

Shit croissants prepared with yogurt, eggs and flour, flavored with vanilla sugar


Bubble up pizza

A slightly different pizza that will surely be to the children's liking, mine will tell you that they were super excited. I saved my recipe for a while but I kept postponing it until one evening I decided to try it. The older boy told me that it is better than regular pizza and from now on I will only make it from it :)

As you can guess from the name, we are dealing with some bubbles, better known as pizza dough balls. Filled with ham and cheese, covered with a tomato sauce and of course again with a generous layer of cheese. As you can see, it can only be very good! I assure you that it is, I hope you try it for diversity. The good part is that it is good and cold, not just hot, so if it stays you can eat it cold the next day.

I didn't invent this variant of pizza, but most of the time I came across it in the form of dough balls, among which pieces of fried bacon, sauce and cheese were placed. Of course, this version is also good, but I recommend the version I tried improved with ham and cheese, I know what I know :).

The only caveat is that you have to use a larger tray, in the original recipe it said 25 & # 21535 but I recommend 30 & # 21540, not the other way around but don't suffer like me and have to move it from one tray to another.

Bubble up pizza

Ingredients for a 30x40cm tray:

  • 400g white flour type 650
  • 20g fresh yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 50ml olive oil
  • about 200ml of warm water
  • 500ml mashed tomatoes or if you have at hand 500ml pizza sauce
  • 3 cloves of garlic
  • 1/2 teaspoon dried basil
  • 1 teaspoon honey or sugar (reduces the acidity of the sauce)
  • a little olive oil

You can use something else for the filling: dried salami, vegetables, fried and diced chicken, which you like.

I think you know how to make dough:

rub the yeast with a little sugar until it liquefies then add a teaspoon of flour and a little warm water. Let it grow.

Separately sift the flour, add salt, sourdough and warm water. Quickly knead a dough that comes off the bowl and let it rise covered for an hour.

Meanwhile, prepare the sauce: cut the garlic, cleaned of course, fry it a little in oil, add the mashed tomatoes, honey, basil. Stir and bring to a boil over low heat. Not to forget, season with salt and pepper.

Cut the ham into small pieces, cut it into cubes about 3 quarters of the cheese.

After an hour, set the oven to 200 degrees Celsius and get to work:

sprinkle the flour on a plate, spread the dough into a thin sheet and cut it into squares with a side of about 5 cm.

Put in the center of each ham and cheese, tighten the edges, forming a ball and turn with the side where the dough gathers down.

Put a little sauce in the pan (just enough to grease) then put the dough balls not too close because it will rise when baked. Put a sauce on each ball on top with a spoon and put the tray in the oven for about 20 minutes. The dough balls will grow nicely and brown.

Remove the tray, put the rest of the grated cheese on top and let it cook for another 5-8 minutes.

Then (it's optional but I really like this option) sprinkle a little dried oregano and a few drops of olives and serve.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


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Delicious walnut croissants

Walnut croissants prepared with egg whites and household chocolate, flavored with rum essence and vanilla sugar

Croissants with sour cream and apricot jam

Croissants with sour cream and apricot jam prepared in the oven

Horny shit

Shit croissants prepared with yogurt, eggs and flour, flavored with vanilla sugar

Suceava horns stuffed with shit

Recipe for sourdough croissants made of leavened dough, filled with shit, with lemon or rum and vanilla essence


ingredients: WHEAT flour, 40% filling (apricot puree, GLUCOSE syrup, modified starch, thickening agent: cellulose, carboxymethyl cellulose, dye: beta carotene, acidity regulator: citric acid, apricot flavor), non-hydrogenated palm vegetable oil, sugar, emulsifier : soy lecithin, iodized salt, preservative: sorbic acid.

Nutritional information (for 100 gr product): Energy value : 1520 KJ / 371Kcal Fats: 8.5 gr, of which saturated fatty acids 4.2 gr Carbohydrates: 69.5 gr, of which sugars 41.7 gr Protein: 2.9 gr Salt: 0.4 gr Dietary fiber: 2.4 gr.


Walnut croissants

The winter holidays without walnut croissants are like a Christmas without a Christmas tree - that is, inconceivable. I make these croissants once a year, before the winter holidays, because my mother used to do the same, they were her favorites lângă besides the fact that they are very fine, tender, they actually melt in your mouth and - believe me - even that's right, you eat one after the other until you see that they don't stay on the plate.

I remember that in the past there was a custom to bring sweets and even food cooked for the holidays to work. I think it is still done this way in some groups, but then it was a real challenge who makes what cakes, what new recipes have appeared and, of course, which is the best. The cakes had the names of the colleagues from whom you wrote the recipe, my mother's notebook was full of names like cake Adina, Katy or Carmen, the names were simple and easy to remember - so don't be surprised that on my blog you can find cakes called that.

My mother's horns were very successful for my father at work - he had a colleague who was a declared fan and he always enjoyed them, as did his mother's colleagues. I don't even know where the recipe comes from, but I don't think it matters anymore, the croissants are absolutely delicious and that's the most important thing. If you keep them in a metal box, they will last a week or even longer, so you can make them in advance so as not to crowd the holidays. My mother kept them in a cardboard knife and then placed them nicely on an aluminum plate that I inherited and kept them cold in the pantry. Of course, we kept stealing one by one and always putting them in order to keep their shape, until one day I overturned it and no, you can guess what happened next…

Going back to the recipe - you know it's not a pretentious one, my mother makes them with margarine and less often with butter, sometimes she made them with lard - but I like butter the most. You don't need a greasy butter, it's enough to use at least 65% fat (of course, the fatter the butter, the finer they are). But let's see the recipe.

Walnut croissant recipe

Ingredients for 70-80 pieces of walnut croissants:

  • 250g white flour 000
  • 100g ground walnuts
  • 150g butter minimum 65% fat
  • 100g powdered sugar
  • 1 egg yolk
  • 1 sachet of vanilla sugar

We still need about 150g of powdered sugar for decoration - be careful which one you use, it must be very fine.

First of all, I would like to make a recommendation about the walnut kernel: no matter what cake you use, fry it a little earlier. I put the oven at 160g C and spread the walnut kernels on a tray then put it in the oven for a few minutes, let it cool and then grind it with the machine that my mother had since she got married. The support leg on the table broke, but it doesn't matter. grind just as well.

Well, mix all the ingredients well in a bowl (the butter should be at room temperature) until it forms a homogeneous dough, which we wrap in foil and put in the fridge for 30-60 minutes.

Preheat the oven to 180 degrees C and start forming the croissants. Here I give you my method, which is very simple, the croissants come out almost identical: we break a larger piece of dough - say a quarter - which we roll with our hands on the board, like a roll, which we cut into equal pieces. We shape each piece in the shape of a donut, it must be the size of the little finger of the hand, thinner - that's because they grow a little when baked.

Put the croissants closer to each other in the tray lined with baking paper and bake them for 10 minutes. Remove the tray and leave them for a while, about 2-3 minutes because they are very tender and can break and then take them out on a plate or tray.

We roll them warmly with powdered sugar and then place them nicely on a plate.

Serve cold, one by one, until no one is left :)

In conclusion, I would like to write to you that I am very happy that I can write this recipe within the Selgros search for passion project, for me every traditional recipe discovered and then written leisurely is both a challenge and a satisfaction. I saw that almost all the traditional recipes I wrote were very successful and that's because of you, passionate about goodies like me. Thank you and I invite you to follow the blog, there are many more recipes to share!

Recipe tried by readers

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Leg of lamb

Cut the lamb pulp, wash it very well and prepare the batter from the above ingredients. Leave to soak for 24 hours. After that, take it out and let it rest for about 1 hour in the air. After that, take a tray and carefully place the lamb pulp. Put all the ingredients in the tray. Put a little more beer on top of the pulp and then the pulp is put in the oven. The oven must be preheated very well beforehand, after which it is put on medium heat.

In order to brown the pulp very well, it must be kept in the oven for about 3 hours.

After the pulp has been made, take it out and leave it to cool a bit.

Ingredients

  • 1 gram Piper
  • 1 quarter was bay leaf
  • 50 grams Red wine
  • 50 grams of beer
  • 1 Sift Cinnamon
  • 1 Sift the salt
  • 1 Cerne Patrunjel
  • 100 grams of green onions
  • 100 grams of green garlic
  • thyme

Portion size 1

Quantity per serving Calories 294 Calories from fats 1.5 Daily value% * Total fat 20.9g 33 % Saturated fats 8.8g 45 % Unsaturated fats 1.5g Cholesterol 97mg 33 % Sodium 72mg 3 % Potassium 310mg 9 % Total carbohydrates 0g Fiber in the diet 0g Sugars 0g proteins 0g Vitamin A 0% Vitamin C 0% Calcium 16.97% Iron 1.9% Vitamin D 0% Vitamin E 0.1% Vitamin K 4.6% Thiamine 0.1% Riboflavin 0.3% Niacin 0% Vitamin B6 0.1% 0% folic acid Vitamin B12 2.5% Biotin 12.3% Pantothenic acid 0% Phosphorus 188% 0% iodine Magnesium 23% Zinc 4.5% Selenium 26.26% Copper 0.1% Manganese 0% Chrome 0% Molybdenum 0% 0% chloride

* Percent Daily Values ​​are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


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