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Dessert cake with autumn and whipped cream flavors

Dessert cake with autumn and whipped cream flavors

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Mix the egg yolks with the sugar.

Stir in quince syrup, oil and yogurt.

Mix the flour with the baking powder, add it to the above composition.

Add vanilla.

Beat the egg whites with a pinch of salt until they become foam.

Incorporate them into the yolk composition, using a spatula.

Wallpaper a 23/23 cm tray with baking paper, pour half of the top composition.

Put it in the hot oven, at 180 degrees C, for 6 minutes.


In a bowl, mix the grated apples with the jam and cinnamon.

After 6 minutes, remove the top from the oven, place the filling and level it.

Pour the rest of the countertop, level, put the cake back in the oven.

Leave it until it browns nicely and is well cooked.

Do the test with the toothpick and when it is ready, take it out of the oven. It takes about 20-25 minutes until it is ready.

Whipped cream:

Mix the cold cream until it has a little consistency.

Add powdered sugar, quince syrup and continue mixing until you get a frothy consistency.

At the end, put the grated lemon peel and mix lightly with a spatula.

Put the whipped cream over the cold cake, spread it well, then with a kitchen comb, make a model.

Let it cool for 2-3 hours, then portion it and serve.

Good appetite!

Plum cake

1 1/2 cups flour, sifted + 2 lg baking powder + 1/4 lgt salt + 1 lgt cinnamon
5 lg unsalted butter at room temperature
3/4 cup brown sugar
2 eggs husband
1/3 cup sunflower oil + grated peel of an orange + 1 1/2 lgt vanilla essence
6 plums, cut in half, without seeds

powdered sugar for powdered cake

Preheat the oven to 180 degrees C. Prepare a tray: grease it with oil and line it with baking paper (or flour).

Mix flour, cinnamon, salt and baking powder. In another bowl, with the mixer at medium speed, mix the butter until it becomes creamy, then add the sugar and mix well (about 3 minutes). Add eggs, one by one, stirring until incorporated. Add the oil, orange peel and vanilla essence, mixing well. Add the flour, mixing with the mixer (at low speed), only until you get a homogeneous mixture. If we mix too much, the cake becomes crumbly. Using a silicone spatula, scrape the edges of the bowl well to incorporate all the ingredients. Pour the dough into the prepared tray, put the plums, with the cut side up and press them well into the dough.

Put the cake in the hot oven (approx. 30 & # 8211 40 minutes). Test: insert a toothpick in the cake if it comes out clean, the cake is ready. Let the cake cool for 15 minutes. Sprinkle with powdered sugar.

Christmas Giveaway & # 8211 Book & # 8220Story Sweets & # 8221 by Olivia Steer

On Olivi I admire her with all my heart. Not only does it have that Romanian brown beauty, authentic, but it exudes inner beauty, peace, calm and balance, through all pores. Every time I wait for Olivia's blog posts, and not only for the very well documented and verified information, but also for the sweet magic words in which she describes the culinary experiences, but also for the journalistic objectivity when dissecting a thorny nutrition problem.

When he disappeared from the blog for a long time, I thought he needed space, or that he didn't have time, and I was very happy when he announced that he was going to launch a volume of raw candy recipes. The book is entirely the wonderful reflection of Olivia's raw recipes that capture in them all the delight and all the sweetness of the chosen fruits, stories full of talcum powder, as I remember our Romanian childhood stories, and the masterful illustrations of Madalina. Andronic making of & # 8220Story sweets& # 8221 a real visual gem. More, as Razvan Exarhu says in the preface to the volume & # 8220The recipes slipped into the twelve stories are also a wonderful tool for socializing between parents and children & # 8211 they can be cooked with both hands and as many gloves as God has given you at home& # 8220, so I thought that & # 8220Storyy sweets & # 8221 would be the most beautiful Christmas gift for families with children or for anyone interested in a healthy lifestyle, and who values ​​our Romanian stories. A gift for a better, balanced life.

Humanitas Publishing House is the one who published the volume & # 8220Sweet Sweets & # 8221, and who was kind enough to give two copies as a gift to the readers of the Vegetable Blog.

You can win one of the two volumes offered by Editura Humanitas by subscribing with a comment to this post until Thursday, 18.12,2013 at 24:00, in which to specify your favorite raw dessert. The winners of the two volumes will be chosen by lot, with the help of, on 19.12.2013.

I wish you much success and I look forward to your comments!

& # 8220Feti-Frumosi and Ilene Cosanzene scary dragons and dragons-emeralds fierce in battle and horses nazdravani fairies with daisy eyes and hultans that tame the wrath of heaven & # 8211 a whole world with all its wonders lives in the pages of this book! The story line after the story line you will cross forests of silver and gold you will wander through shining palaces you will travel over seas and countries and you will learn how to acquire wisdom and courage. Hidden in a mysterious pocket in the coat of the story, twelve sweet recipes from the most chosen fruits invite you to prepare them as if they were playing and to enjoy them without thinking & # 8221

The winners of each volume of Olivia Steer's book & # 8220S story Sweets & # 8221 are:

Daniela & # 8211 & # 8220Categoric, raw tiramisu & # 8221

Maria & # 8211 & # 8220Fruit salad with honey and cinnamon & # 8221

Thank you all for participating in such a large number of this Giveaway, but also for the beautiful words that some of you have & # 8220swept & # 8221 me among the raw recipes in the comments. I wish you all a Happy Holidays, and I look forward to seeing you at the last Christmas Giveaway tomorrow! Sincerely, Ana

Autumn flavors & # 8211 Apple cake and cream topping. Make cakes like that!

This recipe is ideal for the fall season. We will make her cream from delicious and fresh seasonal apples. The smell of ripe apples will turn your back on you, and the taste is incredible.

Countertop ingredients:

  • 5 eggs
  • 30 ml milk
  • 120 g of sugar
  • 150 g flour
  • 1/2 sachet baking powder
  • a pinch of salt

Cream ingredients:

Ingredients for topping:

Countertop preparation method:

In a bowl, add the egg whites and mix well until they foam. Over them we will add the sugar and milk, mixing continuously until the ingredients are incorporated.

In another bowl we will mix the yolks and salt. We will pour them over the composition from the first bowl. We will now add flour over them, sifted with baking powder. We will mix continuously until the composition is homogenous.

Meanwhile, preheat the oven to 180 degrees Celsius.

Separately we will prepare a tray (35-25 cm), lined with baking paper over which we will pour the composition from the bowl.

We will add the tray in the oven for 20 minutes, until the top gets a golden color.

When it is ready, we leave it aside to cool.

Composition preparation method:

We will start by cleaning and cutting apples. In a pot we will put a little oil on the stove, we will pour the apples and the sugar over it. We will mix and let the apples caramelize. For extra flavor we can add fish and cinnamon. When they are ready we will leave the composition to cool.

How to prepare the cake:

We will drain the juice left by the apples and we will syrup the top in it. Over it we will add a layer of apples and the whipped cream topping over which we will sprinkle some chocolate flakes. I cut the cake into several cakes. I created with the help of the shape tool and a & # 8216mot & # 8217 whipped cream on cakes.

Cheerful muffins with pecans and raisins

"Mommy, mommy I want some colorful and tasty muffins," said the greedy little one. I think he will like these muffins, they are cheerful and have some tasty raisins on top. Worth a try! & # 8211 1 egg & # 8211 a powder of salt & # 8211 2 tablespoons coconut sugar & # 8211 80 ml milk & # 8211 80 ml oil & # 8211 5 & hellip Read More Cheerful muffins with pecans and raisins

Flavors and Flavors

Method of preparation:
Countertop: preheat the oven to 175 degrees.
In a bowl, rub the butter with the sugar, until the mixture foams and the sugar is no longer felt. Then add the eggs, one at a time, mixing well after each one.
Sift the flour, starch and baking powder and add it together with the milk in the butter composition, as follows: 2 tablespoons dry mixture, one tablespoon milk, mix again. and so on, until all the ingredients are incorporated.
Grease with butter a form of cake with a ring, with diam. of 26 cm (only the base) is lined with baking paper, so that only the base is covered.
Put the dough in the form and smooth it. Bake for approx. 20 minutes (do the toothpick test). Then allow to cool, remove the ring and allow to cool completely.

White cream: mix the yogurt with the sugar until it melts.
Put the gelatin soaked in cold water (if you use gelatin sheets, break them in half, they will be better hydrated. The water should pass two or three fingers over the gelatin, in both cases. After about 10 minutes, when it swells, melts in a bain-marie for 8-10 seconds or until you see that it has melted.
Then pour in the large yogurt composition. Mix everything very well. Beat the whipped cream and add it over the yogurt cream, stirring lightly to keep it fluffy. In this mixture then add the pineapple pieces from the compote.
Place the top in the form in which it was baked and close the ring. Pour the yogurt cream over the counter and level it. Refrigerate for approx. 30 minutes.

Coffee cream: mix the yogurt with the sugar until it melts. Add the grated sesame (powder or granules) and mix well. It softens and melts the gelatin as I said above.
Beat the whipped cream and mix with the melted gelatin in the cream.
The coffee cream is spread over the white cream and smoothed. Refrigerate for approx. 15 minutes.
Put the cake in the fridge for at least 4-5 hours. Ideally it would be overnight.

Garnish is made according to imagination and preferences. I cut a few slices of pears and oranges, glazed them in sugar syrup, then left them to cool and garnished the cake with them and sour cherries.
Before serving, pass with a well-heated knife between the cream and the edge of the cake, so that it comes off easily. Remove the ring and transfer to the serving platter.

Peach blossom cake

Wellington beef muscles


Preparation and preparation:

Heat the oil in a pan, put the spiced muscle with salt and pepper and brown it on both sides, turning it often, for 2 -4 minutes. Remove from the heat and let it cool.

Put it in the pan in which the muscle, butter and chives were fried, let it cook for 1 minute, then add the diced mushrooms, thyme, salt and white pepper. Saute on the right heat for about 10 minutes. Add the Porto wine. and leave on low heat until the composition thickens and all the liquid evaporates. Mix well and allow to cool completely.

Preheat the oven to 200 * C. Take the Italian ham, grease it with the mushroom mixture, and put the muscle in the middle, which I previously greased with mustard. (Preferably English, but the classic one is also good). roll well in plastic wrap and let cool for 10 minutes. Then take the dough sheet, grease well with beaten egg, remove the plastic meat and place on the dough, gather the edges of the dough tightly around the muscle, wrapping Cut the excess dough as you wrap the muscle, and grease everything again with egg. Increase the surface of the dough to allow the steam to come out.

Grease a pan with a tablespoon of butter, place the muscle wrapped in dough in the middle of the tray. Leave it in the oven on the right heat for 20-30 minutes. If you want more blood, reduce the baking time to 15-20 minutes.

Shells in wine sauce

1 bag of fresh shells (1.5kg)
5-6 cloves garlic
2 bunches of fresh parsley
150ml white wine
2-3 tablespoons olive oil
Method of preparation:
First, wash the shells well, passing them under a stream of cold water and scraping the threads with which they clung to the rocks. If they are open, before cooking them, tap them lightly to close, so we know if they are alive. Cook only fully closed shells and eat only fully open shells. . Place the cleaned shells in a clean bowl Discard the ones that do not close tightly. Pour cold water into the closed shell bowl and turn them to remove any traces of gravel or sand. Put all the oil in a large pan (possibly make them in 2 tranches). Add the finely chopped garlic and cook for 1 minute. Then put the shells, add the wine, cover them with a lid and simmer for 4-5 minutes, shaking the bowl from from time to time, until the shells open. If necessary, continue cooking for another 1 minute. Sprinkle with parsley and lemon juice and serve. Do not eat those shells that still remain closed.

Cake with 3 kinds of cream.


Interview given to for the Blog Parade

Interview given to for the Blog Parade

We are pleased to present Mrs. Silvia Varadi, the person behind the blog "Savoare si Arome" who delights us with exceptional culinary delights.

How did you start having a food blog?
First of all, I would like to thank the Gustos team for the invitation, for participating in this interview, and at the same time to greet the whole Gustos family.
My passion for cooking started a long time ago, and the idea of ​​having a personal culinary blog came to me last year, at your initiative, from Gustos, and at the urging of my friends here from Gustos, and my family. , I accepted this ambitious challenge, but also beautiful at the same time. For the creation of my blog, I must first of all thank Adrian, who offered me extremely useful support and advice, and contributed to its creation.

Do you have a favorite chef?
I have several favorite chefs, among the most important I would mention: Jamie Oliver, Laura Calder, Ana Olson, Horia Varlan.

Where do you get your inspiration from the culinary art: cookbooks, magazines, shows, blogs, websites?
Looking for a source of inspiration, I also found the Tasty Site :). Here I discovered wonderful ladies, who became my friends, and from whom I also got a recipe. It is quite difficult to follow exactly one recipe, especially since sometimes the tastes differ, and each one adds something extra, thus giving a note of particularity to the recipe.
There are also culinary magazines, which I like to buy and from which I am inspired, and last but not least, culinary TV shows.

What was the biggest culinary disaster you've ever had?
I don't know if I would even call it "disaster", but when I tried to make my first cake without help, I have to admit, it was a total failure. But I did not give up and in the end I succeeded. We are all more ineffective and inexperienced at every turn.

If you had a restaurant, what profile would it have, what would be the chef's specialty and where would you like it to be geographically?
I don't have to think too much here, the location would definitely be Romania, and the specific one, a Romanian one. I would like it to be a small and intimate place, where I can receive my clients with love, warmth and chosen treats.
I like Greek and Lebanese cuisine just as much. To reconcile them all, I could opt for something international.

What were the most pretentious recipes you ever cooked?
Hard to say, every recipe is more or less pretentious, especially when you have dear guests at the table and you want everything to turn out perfectly. On various special occasions, I also like to cook special dishes, and I think these are always the most demanding.

What recipes would you recommend to novice users of your blog?
I don't know if I would recommend something in particular, it depends a lot on everyone's tastes, rather I would invite them to visit the blog and choose for themselves what tempts them from there and what they think they can do. Even if they are beginners, with patience and attention, they can try any recipe, the result may surprise them.

What is your favorite recipe and / or which one do you cook most often?
I could say that sweets in general are my favorite recipes, there I can play with the flavors the best. Most often I think I am preparing a specific Portuguese dessert,
Cream cake

Do you have a recipe inherited from your family, a recipe from your childhood?
Ooo, there are so many, when I was a child I liked to sit in the kitchen next to my mother when she cooked. I liked marinated meatballs the most. Mother's sauce was wonderful. I could say it's the only food I've ever managed to make come out as tasty as hers. When my mother was alive and I wanted this food, I would call her to me especially to prepare the sauce. The recipe is on the site.

What menu and what preparations would you recommend for a meal with friends?
As an appetizer I would choose the following: mousse, baked red capsicum cream, qoiche lorraine, and some bruschettas, as a main course I think I would opt for a baked beef steak with wine, and as a dessert, a cheescake with berries. Delights :)

If you wanted to save the five coolest recipes in the time capsule, what would they be?
I think that some networks with tradition and sentimental value, such as turkey meatballs, assorted pickles, belly soup, caviar salad, and as you can't miss something sweet, I would choose bitter cherry jam.

If you could choose a country in which to be born again, which one would you choose from a culinary point of view?
Greece. A country that I really like from a gastronomic point of view and not only.

What are your favorite restaurants?
If I mentioned Lebanese cuisine earlier, I would recommend the Four Seasons and El Bacha restaurants here.
I also like Asian cuisine, and I would recommend the Asia restaurant. For the Romanian specific, Hanul Berarilor (former Casa Bucur for connoisseurs), the atmosphere is excellent and the Romanian food to match.
These are some recommendations only from Bucharest, but there are many other places where I ate very well.

How much do you experience in the kitchen? Do you strictly follow the recipes?
It is quite difficult to follow exactly one recipe, especially since sometimes the tastes differ, and each one adds something extra, thus giving a note of particularity to the recipe.
The only recipes that I normally follow are the sweets, but here too I like to come up with changes according to my taste.

What is the most beautiful compliment you have received for the food you have cooked?
Here I would include two compliments received from my girls' friends. The first was from Mihai, who at a family party, when he saw the table arranged with the dishes, said that he feels like an all inclusive of 5 stars, and the second was from Laura's friend, who I ate a cream cake made by me and he said that this is the original recipe, and not the one he ate in Portugal.

Healthy eating is an increasingly important issue nowadays, we are surrounded by unhealthy foods. What advice, recommendations do I give to young mothers to feed their children healthy?
Choose foods without preservatives, and if possible, prepare food for the children themselves, instead of buying ready-made food. Nowadays there are substitutes for any kind of food for children, but it is not always healthy.

What is the most successful recipe on your blog?
Honestly, I don't know, I never counted.

Do you have your favorite culinary bloggers? What are these?
Oo, there are many, the list is big and is displayed on my blog. It would be very hard for me to name someone, all the & # 8222 cooks & # 8221 are dear to me and have wonderful recipes, they know that.

Do you have other passions besides the culinary art that you would like to tell us about?
I don't manage to do this as often as I would like, but I really like to travel, to know new places and new habits.
I also have a passion for gardening, I have a real garden in my balcony, pots full of fresh greens: oregano, thyme, sage, mint, basil, rosemary.
The food with fresh greens has a different taste
When I have my house in the yard, I will have a garden full of greenery, vegetables and flowers :)

Cristina's world

That I love cappuccino flavor is no longer a secret & # 9829 & # 9829 & # 9829 That I don't miss the opportunity to use it whenever I can, I think that has already been seen. That it goes to the big fixed and with yogurt, you will find out only if you try.
This cake came out very good, creamy and fragrant & # 9829 & # 9829 & # 9829
It complies with the Dukan diet - PP days, starting with the cruise phase and is very easy to prepare.

- 5 eggs
- 275g granulated cow's cheese (Hair 0.5% fat)
- 1 kg of low-fat yogurt (Pilos 0.1% fat)
- 2 tablespoons of oat bran
- 2 tablespoons of wheat bran
- 1 tablespoon tared psyllium
- 1 sachet of chocolate pudding powder (40g)
- 4 tablespoons shaken erythritol with 1: 4 stevia
- 1 tablespoon cappuccino aroma

I beat the egg whites hard with a pinch of salt.
I mixed the yolks well with erythritol and cappuccino flavor, then I added the cottage cheese and continued mixing for another two minutes.

I added the pudding powder, the wheat bran, the oat bran and the psyllium bran, and at the end I added the yogurt.

I also incorporated the egg white foam with the help of a target and with light movements.

The composition obtained was poured into a rectangular tray (22 X 35 cm) with high walls, previously lined with wet baking paper and squeezed well.

I put the tray in the hot oven, on the top shelf, over medium to low heat, for an hour and a half. At the end it looks like this:

I let it cool in the pan. Leave to cool a bit during cooling.
I sliced ​​it after it cooled well.

Creamy dessert in 3 steps - Cake with leaves, vanilla pudding and whipped cream

This pudding and whipped cream cake will be a hit when you have guests. In addition, it is easy to prepare and the ingredients in it are commonly available.

vanilla pudding & # 8211 1 pack

For the cream filling:

Start by making the dough. In a bowl, mix the flour, butter, sugar, egg yolks, honey and baking soda.

Process a smooth dough, which is then divided into two parts.

Spread two sheets the size of a tray, sprinkle them with flour so that the dough does not burn.

Bake at a temperature of 180 degrees for about 8 minutes. After baking, clean the dough on the baking sheet with a knife.

Add milk, sugar, vanilla sugar, egg yolks and vanilla pudding in a bowl.

Bring to a boil to create a thick cream, let it cool (cover the surface with a piece of foil to prevent the formation of a skin on the surface of the pudding).

Mix the butter with the chilled cream.

Now prepare the whipped cream filling by beating the whipped cream together with the vanilla and sugar.

Put the pudding cream on a sheet, level with a spatula, then put the whipped cream and the second sheet.

Leave the cake in the fridge until the sheets soften and cut into pieces.

Before slicing, you can decorate the cake with chocolate icing or powdered sugar.

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