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Christmas cakes

Christmas cakes


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Make the biscuit powder in the blender. Mix the banana (make it like a cream) Mix everything with 6 tablespoons full of truffle cream.

Truffle cream:

Put a kettle with water on the fire and in it another kettle in which we put water (2 tablespoons) and melted chocolate (beau-marin).

When it is melted, take the kettle off the heat and cool for a few minutes.

Put the kettle on the fire again and add the whipped cream. Mix very well and add the butter. Mix everything well and add the sugar.

Let it cool and then use it for cakes (a fairly large amount of cream comes out).

After we put in the composition the chocolate cream, we put half a vial of vanilla essence and a teaspoon of rum essence, then we form a dough only good to spread. Until the dough is formed, we need to add more biscuit flour.

Spread the dough, cut various shapes and then powder with biscuit flour. It's cold ... I'm so yamyyyyy!



Christmas recipes from Prăjiturela

When it comes to the menu for the Christmas table, every year we want to come up with something new and tasty for family and friends. This year Prăjiturela comes to our aid with two recipes to inspire us and complete the menu of the holiday table.

Along with Prăjiturela or Prăji, we have been cooking all kinds of dishes since 2012. On her blog, she shares recipes but also experiences from holidays and everyday life. Today, Fry invites us to her kitchen to prepare a recipe for pork tenderloin stuffed with walnuts and prunes, wrapped in bacon, along with a recipe by jcranberry elea with red currants and coconut flakes. This is what the Christmas cake at the Cake looks like!

1. Pork tenderloin stuffed with nuts and prunes, wrapped in bacon

Ingredient:

1 piece of pork muscle (boneless chop) of 1.5 - 2 kg

250 g prunes (without seeds)

1 sprig of thyme + extra for decoration

How do we proceed:

With a sharp knife cut longitudinally from close to close the muscle, so as to obtain a rectangular piece of meat with a thickness of 1 cm.

Pork muscles

Season well with salt and pepper on both sides and set aside while we prepare the filling.

Pork muscles

We put the walnuts in a pan over medium heat until we smell them - this means that the oils start to activate and the walnuts taste the most intense. We take them out on a napkin and rub them well to remove the brown coating - this eliminates the bitter taste.

Put the walnuts, plums, orange peel and lemon, lemon juice, salt and pepper in a food processor, then mix until you get a not very fine paste.

Mix with nuts

We clean the orange with a knife with the white coating, then, with the help of the knife, we cut only the pulp. We spread the filling over the entire surface of the muscle.

Distribute the orange slices in a row, then roll the muscle like a roll.

Pork muscles

Squeeze well, then cover with slices of bacon. We tie tightly, every 2 cm, with the kitchen twine. We clean the onion and cut it into slices, then we put it in the tray, and over it we put the stuffed pork muscle.

Pork tenderloin stuffed with nuts and prunes, wrapped in bacon

Bake for 15 minutes in the preheated oven at 250 degrees, after 15 minutes, lower the temperature to 160 degrees and leave for another hour and a half.

Pork tenderloin stuffed with nuts and prunes, wrapped in bacon

2. Cranberry jelly with red currants and coconut flakes:

Ingredients for 4 servings:

4 twigs with red currants

4 tablespoons large coconut flakes

How do we proceed:

Put the sachet of gelatin in a small bowl, then pour over it 50 ml of cold juice - set aside 10 minutes to hydrate.

Mix the sugar with the cranberry juice and simmer until the steam starts to come out - we make sure the juice doesn't boil - at a temperature higher than 60 degrees, the gelatin no longer has the strength to coagulate.

We take the hot juice from the fire and mix it with the gelatin until it melts and we don't see any more granules if we take a liquid with a spoon. Put the juice mixed with gelatin in glasses or cups, according to preference. We tie the bunches of red currants with a thread, then we catch it with a toothpick.

We put the bunches of toothpicks in the juice and we fit the toothpick over the mouth of the glass - this way we prevent the currants from sinking into the juice.

Leave in the fridge overnight to set. I added to the glass a spoonful of coconut flakes and a sprig of rosemary for decoration.



Heat the milk so that it is warm. during this time add flour, eggs, cocoa, vanilla sugar, baking powder and then milk. Knead until it no longer sticks to the vessel walls and hand. If necessary, you can add more flour along the way. It is left to rest. During this time, the glaze is prepared.


Separate the egg yolk from the egg white, and put the egg white in a bowl, together with the powdered sugar. Then add the squeezed juice from a lemon. Mix well with a whisk until thickened. If it doesn't thicken, don't panic. Just add sugar until it thickens

Now spread the crust in a thin sheet with the foil. Cut shapes with the glass or with aluminum shapes (fir trees, candles, Christmas-themed bells). Bake them in the tepal pan or in the oven.
After they are baked and cooled, and the icing thickens, pour the cream as desired on the cakes. In models, completely covered, etc.
Leave them in the fridge until the icing hardens.
Good appetite!
They can be served cold, from the fridge or at room temperature, but be careful not to melt the icing!


CHRISTMAS RECIPES 2019. Pork steak for Christmas meal

A traditional, but less well-known recipe for the indispensable pork steak from the Christmas menu, is the one in beer. Do it this way and you will have the tenderest, easiest to cut, most good-looking and tastiest steak, according to a simple recipe to serve the family for Christmas: pork steak with beer.

ingredients

1 kg of pork
5 onions
1 clove garlic
3 tablespoons honey
50 g butter
500 ml of black beer
thyme
100 ml oil
salt
pepper

Method of preparation

We'll tell you a secret! Pork steak gets a special taste when you add beer. It becomes much tenderer, easier to cut… Here's how you can make the best roast in the oven according to a simple recipe!

1. In a bowl, melt the butter and put two chopped onions, fish and garlic. Season with salt and pepper, pour the beer and leave on the fire for about 10 minutes, until reduced by half.

2. Meanwhile, the other three onions are also cut into small pieces and placed in the baking tray. The meat is salted and peppered and greased with plenty of oil. Place the meat over the onion and grease with honey. Bake for an hour.

3. After this time, add the beer sauce and onion and leave it in the oven again until the onion and meat are nicely browned.

4. After baking, leave for another 10 minutes before cutting and bringing to the table.



Composition
1 1/2 cane sunflower oil
1 cane sugar
3/4 dogs freshly squeezed orange juice
1/4 cane brandy
3 dogs flour
1 cane semolina
1 teaspoon Sodium bicarbonate
1 orange (grated peel only)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Syrup and topping
2 dogs the water
2 dogs honey
1 baton cinnamon
3-4 whole cloves
2 dogs ground walnuts

For cakes

Preheat the oven to 160 C, if it is a convection oven or 180 C, if it is a normal oven.

Dissolve the baking soda in the orange juice.

Put all the dry ingredients (flour, semolina, sugar, grated orange peel, cinnamon and cloves) and mix well.

Make a hole in the middle and add the liquid ingredients (oil, brandy, orange juice).

Knead the dough until it becomes sticky.

Take a piece of dough and give it a shape of your choice. Either the shape of a stick slightly flattened on the sides, or the shape of the parjoala, or the shape of the meatball (round and flat).

Line the tray with baking paper and place the cakes in the tray, taking care not to be too close to each other.

Bake for 15-20 minutes until brown.

Remove from the oven and allow to cool well.

Syrup and topping

The cakes will be soaked in hot syrup, so the preparation of the syrup begins after the cakes have cooled completely.

Put water, honey, sugar, cinnamon and cloves in a deep pot or deep frying pan.

Bring the ingredients to a boil over medium heat and simmer for 2-3 minutes.

Reduce fire to a minimum. As soon as the sauce starts to boil, a foam will form on its surface. Foam and throw the foam.

Remove the cinnamon stick and cloves

Place the cakes in the pot with hot syrup and keep them completely covered by the syrup, with a wooden spatula, for 0.45-1 minutes, depending on how much you want to soak them.

Once the cakes have softened well, take them out on a plate and form layers between which you put ground walnuts between them, as much as you want.

Melomacarone is not kept in the refrigerator. Cover with plastic wrap or store in pans so they don't dry out.


Nobody says let's start preparing 10 Christmas desserts now, and Santa will find us in the kitchen, but at least let's choose some from the list below.

Don't forget to take a picture and send it to us on [email & # 160protected]!

We are curious to see your results!

Christmas Desserts & # 8211 1. The gingerbread house

It will not be the kind of dessert that sits on the Christmas table waiting to be nicely portioned and distributed on the plate of each diner. It is, instead, a dessert that will surely entertain children both during preparation / decoration, but also after.

How many stories with gingerbread houses will be born from here, you don't even know! That's why it's first on our list, because it's a sweet story!

How to get to this story, what is the recipe and how to prepare this wonder we find out HERE.

Christmas desserts & # 8211. 2. Coconut flake cookies

Stars, firs or hearts, all sweet and fragrant, ready to wait for Santa next to a glass of milk, in the colorful lights of the Christmas tree.

A simple recipe for delicious and fragrant biscuits capable of conquering the whole family and bringing the rooster in the bouquet of flavors that envelops our holiday home.

Christmas desserts & # 8211. 3. Carrot cake

A festive cake, just good to sweeten the Christmas day and to impress the guests not only with its appearance, but also with its delicious taste. It is prepared quickly, it is healthy and we tell you another secret: you wouldn't think it's a cheap recipe, how good it looks and how good it is. If you don't believe us, you can try. Here is the recipe.

Christmas desserts & # 8211 4. Brownies like in a fairy tale

& # 8230and a glass of warm milk, some snowflakes playing in the window, a decorated Christmas tree and a carol in the background… This year's Christmas story must have, somewhere, a plate of brownies, meant to attract all of it love the characters and conquer them permanently and irrevocably. Preparation and ingredients can be found HERE.

Pineapple turned cake

Christmas desserts & # 8211. 5. Pineapple turned cake

It is called & # 8222turned & # 8221 because, when serving, it must be turned upside down, although it could be called so and because it has the ability to turn the eyes of everyone at the table. Pineapple rounds with caramelized sugar, decorated with candied cherries, the pineapple cake is the only one that is allowed to be upside down for Christmas. Otherwise, smiles and good cheer. You can find the recipe here.

Christmas desserts & # 8211. 6. Fine cake with oranges

We consume oranges most of the time, but during the winter holidays it is necessary to smell orange in the house. A simple dessert, to the liking of the dwarves, is the tasty fluffy cake with oranges. With a glass of milk or tea, this can be a perfect snack in the long moments of waiting for Santa. More about the orange cake, read HERE.

Christmas desserts & # 8211. 7. Unforgettable chocolate cake

No Christmas will be Christmas and no Christmas tree will be a Christmas tree without a drop of chocolate. How about an absolutely delicious chocolate cake? That dessert that will make you melt with pleasure and forget, at least for a short time, the cold outside and everyday problems.

A chocolate cake that can convince even Santa to come to your house faster. Find out the recipe HERE.

Christmas desserts & # 8211 8. Homemade chocolate

Do you remember the strong taste of homemade chocolate from childhood? Do you remember what joy we had, as children, when our mother made us homemade chocolate? Well, at Christmas, even though we have become parents, in our turn, we want to go back, however, back in time. At least through the flavors to be put the children a little, if otherwise we can not. The recipe, in case you don't know, you can find HERE.

Christmas Desserts & # 8211 9. Flourless Chocolate Cake

As we are still in the & # 8222chocolate & # 8221 chapter, we recommend a chocolate cake that does not contain flour and is absolutely divine in taste. We no longer take into account that the little ones will fight over it. It does not require much preparation, but not too much time for consumption, as if it would magically disappear from the set. You can find the recipe HERE.

Christmas desserts & # 8211 10. meringue tart

It's the kind of dessert that makes you want to eat non-stop. It won't last too long because the crunchy meringue, combined with the sour lemon cream, is addictive, and after all the heavy food on the Christmas table, a refreshing dessert is all we need.


Christmas table meatballs

The cold appetizer that can be found on the table of any Romanian get-beget, on the table full of Christmas. And, according to nutritionists, piftia is one of the healthiest pork dishes, low in calories and rich in protein.

We offer you the simplest recipe for the tastiest meatball that you and your loved ones have ever eaten.

ingredients

1/2 head of pork
2 pork legs
500 g lean pork
2 carrots
2 onions
1 root "elina
1 parsnip root
2 was dafin
10 as garlic
salt

How to prepare

Learn how to make a delicious meatball according to this simple recipe!

1. Wash the pig's head and legs very well and burn them on the stove flame. Then they are boiled in cold water, with salt, along with the meat. Take the foam whenever it is formed and then add the vegetables and bay leaves.

2. Boil on low heat for about 4 hours, until the meat falls off the bones. Meanwhile, grind the garlic.

3. Boiled meat is cleaned from the bones and distributed in bowls. The juice in which the ingredients were boiled is strained and then mixed with the crushed garlic. Leave for 15 minutes and then strain again and pour over the meat from the bowls.

4. Let it cool overnight.



Composition
1 1/2 cane sunflower oil
1 cane sugar
3/4 dogs freshly squeezed orange juice
1/4 cane brandy
3 dogs flour
1 cane semolina
1 teaspoon Sodium bicarbonate
1 orange (grated peel only)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Syrup and topping
2 dogs the water
2 dogs honey
1 baton cinnamon
3-4 whole cloves
2 dogs ground walnuts

For cakes

Preheat the oven to 160 C, if it is a convection oven or 180 C, if it is a normal oven.

Dissolve the baking soda in the orange juice.

Put all the dry ingredients (flour, semolina, sugar, grated orange peel, cinnamon and cloves) and mix well.

Make a hole in the middle and add the liquid ingredients (oil, brandy, orange juice).

Knead the dough until it becomes sticky.

Take a piece of dough and give it a shape of your choice. Either the shape of a stick slightly flattened on the sides, or the shape of the parjoala, or the shape of the meatball (round and flat).

Line the tray with baking paper and place the cakes in the tray, taking care not to be too close to each other.

Bake for 15-20 minutes until brown.

Remove from the oven and allow to cool well.

Syrup and topping

The cakes will be soaked in hot syrup, so the preparation of the syrup begins after the cakes have cooled completely.

Put water, honey, sugar, cinnamon and cloves in a deep pot or deep frying pan.

Bring the ingredients to a boil over medium heat and simmer for 2-3 minutes.

Reduce fire to a minimum. As soon as the sauce starts to boil, a foam will form on its surface. Foam and throw the foam.

Remove the cinnamon stick and cloves

Place the cakes in the pot with hot syrup and keep them completely covered by the syrup, with a wooden spatula, for 0.45-1 minutes, depending on how much you want to soak them.

Once the cakes have softened well, take them out on a plate and form layers between which you put ground walnuts between them, as much as you want.

Melomacarone is not kept in the refrigerator. Cover with plastic wrap or store in pans so they don't dry out.


Christmas recipes

This type of dough is suitable for tender croissants, cream rolls and any other goodies you want to prepare. Dough dough: Mai & icircnt & acirci take the lard out of the fridge and leave it at room temperature so & icircnc & acirct

To start, put 100 g of flour in a bowl and pour 200 ml of hot milk, mix and let it cool a little. After it has cooled, put the dry yeast, another 50 ml of warm milk, 1 tablespoon of sugar, then mix and leave to

For Countertop: Separate the egg whites from the yolks. Beat the egg whites with the salt powder, then add the sugar and mix gently until it melts, then add the yolks one by one and mix until everything is well blended. Add cocoa flour

The potatoes are washed and boiled in shell, in a generous bowl with plenty of cold water and 1 tablespoon of salt, approx. 30 minutes after boiling point. Then it is strained and passed under a stream of cold water, so that it can be cleaned more easily. Carrots

Boil eggs with salt in a bowl for about 20-25 minutes, so that they are boiled hard. They're getting cold. Meanwhile, make mayonnaise. I make mayonnaise with my blender. In a porcelain bowl put the egg yolk, mustard and mix

In a bowl, sift the cocoa flour, powdered sugar, baking powder, baking soda and a pinch of salt and mix. After mixing them well, make a hole in the middle and pour the oil, yogurt and 3 eggs. We start mixing at speed

For holidays or weekends, with simple or complicated garnishes, schnitzels make me more and more accustomed. Now I was making them from pork, for Christmas, I also tried them from turkey breast, they were at

For the holidays, we prepared baked pork chops with ribs, potatoes and spices. The smoky ribs gave it a great aroma, and they were also the first to be eaten (who doesn't love ribs?) Garlic and rosemary are the spices.

For the dough, rub the margarine with flour, add eggs, sugar and yeast dissolved in a little milk with sugar, mix well and leave to rise for about 30 minutes. Meanwhile, prepare the filling. Beat the 5 egg whites well, add the sugar,

I bought the pork stomach from the store, it must be washed well in several warm waters. Pork entrails and meat will be washed well and portioned into suitable pieces and boiled in cold water for about 30 minutes, gathering.

The pork liver is cleaned and left in cold water for about an hour. The pork goose must be as fat as possible, cut into large pieces and put to boil in a pot as large as possible. When the goose is almost cooked, boil the pork liver. liver

The ducks are cleaned well, without being portioned they must remain whole. Put the spices in a bowl, mix well and grease the ducks well. Let the rates cool for about 48 hours. Fill the ducks with lemon slices, orange, carrot pieces,

Heat the milk a little. Put in a bowl about 100 ml of milk, a little sugar, yeast and about five tablespoons of wheat flour. Homogenize the composition and let it grow until it doubles in volume. In the rest of the milk put the sugar and melt,

Separate the egg whites from the yolks, put the egg whites in the food processor with a little salt and mix at high speed until a dense foam is obtained. Put the yolks as sugar and mix with a hand mixer until you get a cream. Combine the creams

Beat the egg whites with the salt and the icing. When the foam gains consistency, add the vinegar, then the yolks, oil, yogurt and pomegranate juice, mixing after each. Add cocoa and dye.

Put the mats in cold water with vinegar for an hour, then wash with warm water (rinse with cold water). Boil the pork belly in water with a little salt. I boiled it separately because I had more and I also made the drum,

The turkey breast is deboned, threaded and then seasoned with salt, pepper, thyme and paprika. Place in a glass bowl, add the wine and olive oil, mix gently to incorporate the ingredients.

Two tablespoons of flour are scalded in 250 ml of boiling milk. Stir until a lump-free paste comes out. Melt the sugar in the rest of the milk. 9 egg yolks beat with salt. When the mayonnaise cools, add it

In a large bowl or directly in the bowl of the mixer, sift the flour, add salt and dry yeast, mix gently to incorporate all the ingredients. Then add lukewarm water and eggs, mix and stir

Peel a squash, grate it and squeeze the juice. Boil over low heat with all the ingredients, without garlic and boil until the meat comes off the bone. Remove the meat, leave to cool. Add the high fat on top


Simple recipes for the Christmas table. Santa's black women

And because there is nothing missing from the list of simple recipes for Christmas, here's how to quickly prepare a delicious dessert with chocolate and fruit, perfect to cheer up your loved ones.

Santa's black women

  • 3 medium eggs
  • 150 g of sugar
  • 100 g of flour
  • 3 tablespoons cocoa
  • 1/2 sachet of baking powder

For Santa's hats:

  • 350 g of liquid cream
  • 15 pieces of whole strawberries
  • 80 g of butter
  • 300 g of household chocolate
  • 2 ampoules of vanilla essence

Heat the oven over medium heat and line a large tray with baking paper and oil. Meanwhile, mix the chocolate and butter with the sugar on a bain marie until completely melted. Then set aside to cool.

Separately, mix the yolks with the salt, vanilla essence, cocoa powder and other flavors. Add the melted chocolate, mix well, then add the flour and baking powder. The egg whites are also beaten and incorporated into the composition, very slowly, so as not to break the air bubbles.

After the composition is ready, add it to the pan and bake for about 20 minutes. Test whether it is ready with a toothpick. Meanwhile, beat the liquid cream with a little sugar and vanilla essence.

After the blackberry has cooled well, cut it into cubes and put a little cream, a strawberry and the top of the cream hat on each one.


Simple recipes for the Christmas table. Stuffed cabbage

Sarmalele is a traditional Romanian dish, very tasty, which can not be missed on the Christmas table. Here's what you need to make the best sauerkraut in sauerkraut.

Sarmale in pickled cabbage leaves

  • 1-2 sauerkraut
  • 1 kg of minced pork
  • 1 cup rice (4-5 tbsp)
  • 1-2 medium onions
  • 200 g of tomato paste
  • salt, pepper, thyme, bay leaf, paprika, peppercorns
  • 2-3 tablespoons of oil

The cabbage is broken into sheets, washed well and left in the water to desalinate and desecrate. Then, it is cleaned of the stems, and the sheets that are not suitable for filling are finely chopped.

Meanwhile, finely chop the onion and fry in a hot pan with oil. Add the washed rice in warm water and cook together for about 1-2 minutes, stirring. Over these add 2-3 tablespoons of tomato paste and quench everything with a glass of water. After that, it is left to boil uncovered until the rice starts to swell and the sauce starts to decrease. Leave to cool, then mix this composition well with minced meat, salt, pepper, thyme and paprika. And the next step is to fill the cabbage leaves and roll the stuffed cabbage gently so that it does not come loose when cooked.

Finely chopped cabbage mix with a tablespoon of oil, the rest of the tomato paste and spices. In a pot with a thicker bottom, first place a layer of chopped cabbage, then put the stuffed cabbage in layers, leaving a round hole in the middle, in which to put chopped cabbage.

Put the rest of the chopped cabbage on top, pour 2-3 glasses of warm water, cover the pan with a suitable lid and bring to a boil over low heat. Leave it to boil for a few hours, turning the pot from time to time, so as not to catch the bottom sarmales and smoke. When they are cooked, they will be put in the oven to brown nicely.



Comments:

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