Birthday cake — Gummy Bears

Birthday cake — Gummy Bears

Ingredients:

For the cake:
385 g. flour
560 g. of sugar
2 tbsp. baking powder
1 tsp. salt
1.5 cups cocoa
340 g. of melted butter
360 ml. buttermilk or sour milk
4 large eggs
4 large egg whites

For the cream:
500 g butter, softened
500 g icing sugar
1 tsp vanilla extract
2-3 tbsp milk
optional green, yellow, red dyes
700 g. candy Gummy Bears

Preparation:

Preheat oven to 180°C (350°F). 3 shapes for cakes (18-20 cm) butter.
In a large bowl, combine the flour, sugar, baking powder and salt. With a mixer mix the cocoa with 3/4 Cup hot water to form a thick paste. Add butter, sour milk, eggs and proteins. Whisk and gradually add flour mixture. Stir until smooth. Spread the dough into 5 parts and bake 5 cakes (45-60 minutes each). Let cool about 10 minutes and remove the cake from the mold.
Prepare the cream.
500 g of butter beat until light air condition. Gradually add 500 g of sugar, continuing to whisk. Then add 1 teaspoon vanilla, 2-3 tablespoons milk, still whisking on maximum power. The cream will divide into 5 parts, adding in each dye. Apply the cream between the cake layers and on all surface outside. If necessary, prepare more cream. Decorate jelly bears all over the surface and refrigerate before serving.

Bon appetit!

Birthday cake - Gummy Bears

Garlic chicken soup

Garlic chicken soup

Ingredients:

Ripe tomatoes — 3 PCs.
Olive oil — 1/4 Cup
Chicken Breasts, cut into — 2 PCs.
Garlic, minced — 6 cloves
Crackers of loaf — 1.5 Сups
Grated Parmesan cheese — 1/2 Cup
Chili pepper — 1/2 tsp.
Paprika — 1 tsp.
Dried onions — 1 tbsp.
Garlic powder — 1 tsp.
Salt — 2 tsp.
Pepper — 1/2 tsp.
Parsley — 1/4 Cup
Water — 4 Cups
Eggs, lightly beat — 2 PCs.

Preparation:

1. Clean the tomatoes from the skin, lowering them about 1 minute in boiling water, then immediately hold under cold water.
2. Now the skins should be easy to go. Slice the peeled tomatoes. Make the crackers, whisk in a blender with pieces of stick to a state of crumbs. Chop the garlic. Finely slice the chicken Breasts. Heat the olive oil in a deep frying pan.
3. Sauté the breast with garlic until brown crust. Add the breadcrumbs and cheese and cook on medium heat for about 3 minutes. Throw chopped tomatoes, spices and water. Bring to a boil. Reduce heat and simmer about 15 minutes. Else lower the heat slightly and pour in the beaten eggs. Stir and cook over low heat for about 2 minutes.

Bon appetit!


Garlic chicken soup

Garlic chicken soup1

Stuffed baked quail with cranberry sauce

Stuffed baked quail with cranberry sauce

Ingredients:

Quail — 8 PCs.
Chicken liver — 250 g.
The cranberries — 150 g.
Cranberries — 150 g.
Balsamic vinegar — 2 tbsp.
Sugar — 3 tbsp.
Potato starch — 2 tsp.
Lemon — 1/2
Thyme sprigs — 10 PCs.
Olive oil — 4 tbsp.
Juniper berries — 2 pieces
Cloves — 1 PC.
Salt, pepper — to taste

Preparation:

Quail wash and dry. Spread with lemon juice and olive oil, salt, pepper, sprinkle with thyme leaves. Inside each quail put salted and peppered chicken liver and put the birds on a baking sheet. Bake in heated to 180 degrees oven for 25 minutes, basting with juice.
For the sauce put in a pan, blueberries and cranberries (frozen, not thawed), add the balsamic vinegar, sugar, cloves and crushed juniper. Bring to a boil over medium heat. Starch to dissolve in cold water and pour in the sauce. Boil for about 10 minutes, stirring constantly.
Feed the quails with the sauce!Very tasty!

Bon appetit!

Stuffed baked quail with cranberry sauce

Sweet and sour lentils with herbs

Sweet and sour lentils with herbs

Ingredients:

Lentils (black) — 200 g.
Onion — 1 PC.
Garlic — 3 cloves
Sugar (fine) — 2 tsp.
Carrots — 2 PCs.
Olive oil — 3 tbsp.
Broth — 100 ml.
Balsamic vinegar — 45 ml.
Thyme — 3-4 sprigs
Salt — to taste
Pepper — to taste

Preparation:

1. In a deep skillet heat olive oil, saute until soft onions and garlic. Add carrots and cook, stirring, 3 minutes.
2. Add the lentils, sugar and pour in the broth. Stir, cover and simmer for 20-25 minutes until soft lentils, stirring occasionally.
3. Add thyme, balsamic vinegar, salt and pepper. Mix well and warm up all together. Sweet and sour lentils ready! Serve as separate dish or as a side dish to fish, poultry or pork.

Bon appetit!

Sweet and sour lentils with herbs

Sweet and sour lentils with herbs1

Pears in chocolate-almond cloud

Pears in chocolate-almond cloud

Ingredients:

Pear (ripe) — 3 PCs.
Bitter chocolate — 100 g.
Butter — 60 g.
Sugar — 130 g.
Chicken eggs — 2 PCs.
Almond flour — 60 g.
Lemon juice — 1 tbsp.
Baking powder — 10 g.
Brandy — 2 tsp.

Preparation:

1. Ripe sweet pears to peel, remove the core.
2. Pears cook for 7-10 minutes on low heat, adding water 50 g sugar and lemon juice.
3. Dark chocolate melt in a water bath together with butter.
4. Beat 2 protein with a pinch of salt, gradually adding about 50 g of sugar. Beat until thick protein mass.
5. In a separate container beat 2 egg yolks and 30 g sugar. Add sugar to taste. Add chocolate, 2 teaspoons of cognac (optional) and almond flour mixed with baking powder. If no almond flour, you can grind in a coffee grinder dried in an oven almonds. Mix well and carefully enter proteins. Mix method of folding, as if writing with a spoon eight.
6. Form of grease with butter. Fill them up to half of the chocolate-almond mass.
7. In the center of each shape to put the pear.
8. Bake at 170-180°C for about 25 minutes. Important! The form you need to put in a pre-heated oven.

Bon appetit!

Pears in chocolate-almond cloud

Pears in chocolate-almond cloud1

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