Cocktail recipes, spirits and local bars

Pancakes with kiwi and strawberry puree

Pancakes with kiwi and strawberry puree

Preparing pancake dough:Put eggs in a bowl and beat. Add flour, sugar and salt to the mixer. Turn on the mixer, at low speed, and gradually add the egg. Add the milk, little by little (and water if you mix half with the milk). Let the whole composition mix for 3 minutes. After you have finished mixing, empty the composition obtained in a bowl and let it rest for 20 minutes.

Preparing pancakes:After 20 minutes, take a pan (20 cm in diameter), grease it with a little butter and let it heat over medium heat. When it has heated up, put 1 polish of the composition in the pan, lift the pan off the heat and turn it slightly so that the dough spreads over the entire surface of the pan. Fry for 1-2 minutes, then turn carefully, with a wooden spatula, and let it fry on the other side for 1-2 minutes.

After it has browned on both sides, remove the pancake on a plate and proceed identically until you have finished the whole composition. From this amount of dough come 12-14 pancakes (I got 12).

Preparing pancake filling: Put the strawberries in the mixer, add 2 tablespoons of powdered sugar and mix well until smooth, and the strawberries turn into puree. Pour the strawberry puree into a bowl.

Put the kiwi fruit in the mixer, add the sugar and mix until it turns into a puree. Empty the kiwi puree in a bowl and you can start filling the pancakes (if you do not like the kiwi seeds, strain the kiwi puree through a tea strainer).

Put a tablespoon of strawberry puree in the pancake, then roll it. In the plate where you serve, add a tablespoon (or two) of kiwi puree and place the pancake over the puree. In addition to the pancake, decorate with slices of kiwi and strawberries. The pancakes are ready and can be served.


Method of preparation

The biscuits are crushed and then mixed with the fried and crushed walnut kernel, with chocolate and melted butter, homogenized and spread in an even layer, pressing with a spoon, in a circular shape with a detachable ring.

Mix the whipped cream until it hardens and mix with the sour cream. Peeled persimmons are cut smaller, half the fruit is cut into small cubes. The larger pieces are put in a blender and the puree is mixed with whipped cream and hydrated gelatin in 100 ml of cold water and then melted in a bain marie. Homogenize the mixture and pour over the cookie sheet. Sprinkle half of the diced persimmon fruit on top. Leave to cool for 15 minutes.

Peel a squash, grate it and cut it into cubes.

Mix whipped cream with vanilla sugar and mix with sour cream and hydrated gelatin in 100 ml of cold water and then melted in a bain marie. Pour over the persimmon puree, sprinkle over the kiwi cubes and leave to cool for a few hours. Preferably from evening to morning

Crispy walnut crust. Caramelize the cup of brown sugar and when it becomes liquid, add the walnut kernel and remove from the heat. Beat the egg well and incorporate it into the sugar caramel with the walnut, stirring quickly and continuously until the beaten egg is incorporated. has the role of softening the sugar crumb and cutting it into portions of the cake easily)

Spread the hot cranberry on top of the cake and sprinkle brown sugar on top (with a larger grain).

Shepherd's pie & # 8211 recipe recycled with puree and steak

Shepherd's pie & ndash recipe recycled with puree and cold steak, left over from the previous day. A kind of Romanian parmentier hash, made with meat and sausages, but also puree that we have left. Written recipe and step by step video.

That's all, this way we got a delicious food, to avoid throwing away the food we have left. We can ingeniously reuse the puree and steak we have left. A puree pudding, an adapted version of the shepherd's pie recipe.

Recipe video

Recipes with Gina Bradea & raquo Recycled & raquo Shepherd's pie & ndash recycled recipe with puree and steak

  • Countertop (24 cm diameter)
  • 3 eggs
  • 150 g butter
  • 150 g sugar
  • 100 g flour
  • 1 teaspoon baking powder
  • a pinch of salt
  • vanilla (pods or extract)
  • Strawberry mousse
  • 300 g strawberries
  • 300 ml whipped cream
  • 3 sheets of gelatin (6 g) or 7 g of gelatin powder
  • 6 tablespoons powdered sugar (80 g)
  • Colored mirror glaze
  • 70 g white chocolate
  • 150 ml water
  • 160 g sugar
  • 100 ml whipped cream
  • 6 g gelatin (3 sheets)
  • a drop of gel dye
  • 3-4 strawberries for decoration
  • a few mint leaves

First prepare the top. In a bowl mix the soft butter with the sugar for a few minutes, then add the vanilla and eggs one at a time, mixing well after each one.

At the end, add the sifted flour with baking powder.

Transfer the composition to a round tray with a diameter of 24 cm, level it well. and bake the top for 25-30 minutes at 180 ° C.

As the top cools, prepare the strawberry mousse.

We put the gelatin to hydrate in cold water. We wash the strawberries with the tail, we clean them and cut them into pieces, then we puree them together with the powdered sugar.

Then mix the whipping cream and incorporate it into the strawberry puree.

Carefully melt the gelatin in a steam bath and, only after it has cooled, incorporate it into the strawberry and whipped cream composition.

Pour the mousse into the form over the counter and let it cool for a few hours or overnight.

When the mousse has soldered, we also prepare the icing.

We hydrate the gelatin in cold water. Put water and sugar in a saucepan and boil for 2-3 minutes. Add the whipping cream and continue cooking for another minute.

Put the pot on the fire, let it cool for a few minutes and put the broken chocolate pieces. Mix very well to melt and at the end we put the gelatin and the dye.

Mix well, strain the icing from any impurities and let it cool.

Put the cake on a grill and cover it with colored mirror icing. What flows in the tray, heat it lightly and pour it over the cake again.

Decorate with strawberries, mint leaves and keep cold until serving. Enjoy!

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Hygiene and safety rules for baby food

  • Follow the diversification schemes when preparing purees for the child.
  • Babies are at higher risk of serious illness due to food poisoning. Always wash your hands before preparing food. Always wash your baby's hands before eating.
  • Use clean dishes, utensils and work surfaces. Always use separate mincers and knives for meat, raw and cooked foods.
  • Wash all fruits and vegetables carefully before cooking.
  • Store prepared food in a sealed container in the refrigerator or freezer.
  • Do not reheat food more than once.
  • Keep pets away from food.

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Mascarpone cake, condensed milk and fruit: strawberries, raspberries, blueberries & # 8211 without baking

Mascarpone cake, condensed milk and fruit: strawberries, raspberries, blueberries & # 8211 without baking. A kind of Tiramisu Cake with berries, mascarpone, cream and biscuits. How to make a light cake with strawberries, raspberries and blueberries? Unbaked cake recipe. Cake recipe with biscuits and mascarpone. Recipes with strawberries, raspberries, blueberries, berries.

I recently had a family birthday and I kept thinking about a refreshing and light dessert that I could prepare quickly and without baking. So I created this cake with mascarpone, condensed milk and fruit: strawberries, raspberries and blueberries. He was very successful! An aromatic, creamy and very good dessert came out!

This cake is created by me. I really like to improvise in the kitchen, to be guided by the instinct and the inspiration that the ingredients give me. I look at what I have in the fridge, freezer or pantry and adapt my recipes to the available ingredients. This time I used biscuits, mascarpone cream with strawberries, cream and sweetened condensed milk, frozen raspberries and some fresh blueberries. A cake craze has come out!

Being a cake without baking, I used commercial biscuits. If you want you can prepare them at home following this recipe & # 8211 see here. The resemblance to the classic Italian Tiramisu dessert stops at biscuits and mascarpone. See here how it's done an authentic Italian Tiramisu with espresso and Marsala.

In this case, that of the cake with mascarpone and fruit, we syruped the biscuits with orange juice mixed with Cointreau (orange liqueur & # 8211 can also be Grand Marnier, Triple Sec, Marie Brizard). You can give up alcohol if children eat the cake. The cream is an extra fine one that contains strawberry puree (that's why it's pink), mascarpone, natural cream cream and condensed milk. It is about sweetened condensed milk (canned 398 g), NOT about the one that is put in coffee. If you can't find something like this, I'll leave you the recipe for homemade condensed milk & # 8211 see here. You can use raspberries or berry mix and cream instead of strawberries.

This cake with mascarpone and fruit must be prepared at least 12 hours in advance because the cream must cool in the fridge. Condensed milk reacts with the acid in the fruit and becomes creamy, creamy. In this case, I added a little gelatin to give a firmer texture (so I can cut the cake into beautiful slices).

I used a circular shape (adjustable ring) with a diameter of 22 cm and a height of approx. 7.5-8 cm. Ies approx. 12-16 slices of cake with mascarpone, condensed milk and fruit. You can also mount it in circles of 26 or 28 cm, but it will not be as tall.

Cups with cream and strawberries

A fine dessert that you can make with preferably fragrant fruits. I chose the strawberries.

  • 400g strawberries
  • 400ml fresh
  • 200g ganache cream recipe here
  • 6 amaretti biscuits (you can replace them with other biscuits)

1 Mix all the strawberries with the blender. Set aside a few for decoration.

In 200ml whipped cream add 3 tablespoons of fruit puree and mix.

2 Form the cups as follows: on the bottom we put a little fruit puree, then the biscuits broken into larger pieces, then a layer of ganache cream, a layer of whipped cream mixed with strawberries. Decorate with whipped cream and pieces of fruit.

Let cool for about 15-20 minutes and serve.

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Chestnut puree cake

Because the weather outside invites you to turn on the oven and prepare something good for your family, we challenge you to a special recipe: chestnut puree cake.

You need:
1 jar of chestnut puree from Râureni
100 g powdered sugar
125 g butter
200 g dark chocolate
50 g of milk
vanilla essence
a little brandy or rum essence

How to prepare:
Put the chestnut puree in the food processor. Add the sugar, butter and chopped dark chocolate, then the vanilla essence. Mix well until you get a homogeneous, fine content, like a cream that does not flow, remains on the spoon. At the end, pour a few drops of brandy or rum essence, for a special taste. Put the mixture in the oven tray and pour melted dark chocolate on top. Let it cook well, and when it's ready, cut thin slices and serve them on small plates, next to a teaspoon of chestnut puree.

Our chestnut puree is very good! Fragrant and velvety, you can eat it directly from the jar, out of breath, or you can add it as an ingredient in all kinds of cakes. You will not get tired of his taste!

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