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Pie pie cake with pistachio cream

Pie pie cake with pistachio cream

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I let the pie sheets thaw at room temperature. I unwrapped them and with the tip of a sharp knife I cut the pie sheets into a round cake shape. I took 2 sheets each, greased them with a little sunflower oil and baked them in a tray lined with baking paper until browned. The temperature was around 180 degrees, and the sheets needed 5-7 minutes. I baked 5 rounds of sheets. I let them cool overnight.

For the pistachio paste: I put the cleaned pistachio in a bowl. I put boiled water over it and let it soften for 10-15 minutes. By doing this, the pistachio acquires an intense green color, and the thin skin is easily removed. From water and sugar I made a thick syrup: I put water and sugar in a small kettle and let it boil until the water started to drop and it binds like a syrup. To make pistachio paste I used Breville Blend-Active® Pro. I put in the blender glass the pistachio, the syrup from which I stopped a spoon, the coconut oil. I mixed everything until I got a fine paste. The pasta being too thick, I thinned it with a little rice milk.

For the cream: I put the sunflower oil and the coconut oil in a double-bottomed saucepan. I let it heat up and added flour. I mixed with a pear type flour to dissolve the flour then I poured the hot rice milk, gradually, always mixing with the flour. Let the milk cream boil for 5 minutes, but all the while stirring so that it doesn't stick. At the end I added the orpit sugar syrup and 2 tablespoons of pistachio paste. Let the cream cool, put a food foil on top (not to catch pojghita) then let the cream cool. Mix the whipped cream until it is thick. To the mixed whipped cream, gradually add the pistachio cream.

For assembly: put on a plate a first layer of baked sheets, add cream, evenly, over the pistachio cream slightly crushed pistachio to Breville Blend-Active® Pro, another row of sheets, cream, pistachio… You have to walk carefully with pie sheets not to break. One of them broke, I crushed it in my hands and sprinkled it on top of the last layer. I melted the white chocolate on a steam bath and mixed it with a spoonful of pistachio paste. I glazed the cake, sprinkled coarsely chopped pistachios, left it in the fridge for 3-4 hours to soften the sheets, then portioned and served. May it be useful to you !!

Sweet and fragrant moments

Searching through my magazines gathered over time, I came across a good dough for all kinds of fasting dishes.

You need:
7 tablespoons oil, 10 tablespoons water, 14 tablespoons flour, 1 pinch of salt,
and for greasing, prepare a cream of 7 tablespoons oil with 7 tablespoons of flour.

How to proceed:
Mix all the ingredients and you will get a dough.
For the cream, mix the oil well with the flour until a cream results that you use as follows:
Spread a sheet of dough over the whole dough and cover it with flour oil cream. Fold or roll the dough and leave it like this for 30 minutes.
Then divide the dough in two and spread two sheets.

Between them you can put:
a) grated apples with vanilla sugar, cinnamon and a little ground walnut
b) grated pumpkin with cinnamon and vanilla sugar
c) jam mixed with ground walnuts
d) shredded and slightly melted shit cream on the fire with two or three tablespoons of water to which you can also add chopped dried fruits

or as an appetizer:
a) spinach puree with a little grated vegetable cheese
b) sauerkraut with dill, salt and pepper
c) mushroom cream with onion.

You can also prepare the salads that you sprinkle with poppy seeds, cumin, sesame and a little salt.

2 traditional Easter recipes for 2 stars

If you ask me what traditional Easter recipes I want to prepare for my guests, you must know that my holiday tables look like American brides: something old, something new, something borrowed, something blue.

In addition to dishes that are never missing, such as red eggs, I try a new recipe and one borrowed from the cuisines of the world. On the other hand, Tom has been diagnosed with type II diabetes and is very careful about what he eats. In addition, both are still recovering from Covid infection19.

After about an hour of browsing the recipe book and the internet, I set the following menu:

Magiritsa - Greek lamb soup

Ingredients • lamb’s head, liver and intestines • 2 large dried onions • Pepper salt • Ο cup of olive oil • 10 sprigs of spring onion • 1 bunch of dill • 1 large lettuce • 1 cup of rice • 2 eggs • 2 lemonsPreparationWash your head well and put it to boil in a pot together with an onion cut in four. Froth and simmer until the meat falls off the bone. Wash the intestines well, boil and cut into small pieces. Separately, boil the liver and cut into small pieces. Remove the head from the water and leave to cool. Strain the juice, discard the onion and refrigerate. When cooled well, remove the fat and discard. Remove all the bones and cut the meat into small pieces. Finely chop the onion, green onion and salad. Heat the olive oil in a large saucepan. Add all the onions and cook until they lose their rigidity. Put the chopped intestines, liver and pieces of meat. Add equal parts of soup and water, season with salt and pepper and simmer for an hour and a half. If necessary, top up with hot water. Add the well-washed and strained rice. Add the lettuce and half a bunch of chopped dill and cook for another 15-20 minutes. Beat the eggs with a little water and the juice of a lemon. Slowly add a little hot soup and, when the mixture is hot enough, put it back in the pot and mix well. Leave it on a very low heat for two minutes and serve with chopped dill.

1. Category „something old”

Red eggs, fresh cheese, green onions, radishes, salad and lamb. I was also thinking about some sarmale, but I didn't seem to force my luck. I'm on time and I'm thinking about their health. There will be a lot of carbs and sweets. So I go for the classic lamb steak. I am sure that she will be successful because Rita is of Greek origin and last summer, they both acquired Greek citizenship.

2. Category „something new”

The novelty will be for dessert. I chose wheat with vanilla cream, a recipe with few ingredients, extremely easy to make and delicious.

Thessaloniki - recipe

Ingredients 1 packet of pie sheets (450 grams) 50 grams for syrup: 250 ml water 250 grams sugar 15 ml lemon juice orange peel 1 tablespoon honey 1 cinnamon stick for filling: 400 grams vanilla cream (or cream ) for garnish: raw pistachios, large ground. Preparation For any syrup cake, start with the preparation of the syrup that needs to cool. So, we put in a saucepan the water, the sugar, the lemon juice, the cinnamon stick torn in two and the orange peel cut into large pieces. Bring the syrup to a boil for a few minutes, until the sugar melts, then let it cool. When it has cooled completely, add a tablespoon of honey and mix well until it dissolves. We prepare the vanilla cream and put it in the cold. I cheated a bit and bought a commercial vanilla cream that is made quickly with cold milk. If you have the time and patience, you can make a vanilla cream from eggs, milk, sugar, flour and vanilla essence. Remove the pie sheets from the package and cut them into three lengthwise. We place them on top of each other like in a stack. Take two sheets each, grease them well with melted butter, place them on top of each other, then fold them into a triangle. We cut the triangle in two halves, open it like a cone and fix it with a ball of baking paper. We place the trigons in a tray in which we put baking paper and leave them in the hot oven, over medium heat, for about 5-10 minutes. After removing them from the oven, remove the balls from the baking paper and immerse the hot wheat in the syrup for about 3-5 seconds. Then let them drain on a grill. With the help of a spray or a teaspoon, fill the trigons with vanilla cream. Garnish with coarsely ground pistachios.

3. Category "Something borrowed"

I don't know what it's like in other houses, but I don't miss the lamb soup on the table. If I found it, I would eat lamb and goat every day. But since I only find it at Easter, I don't even think about missing the opportunity. Only this time, it will be Greek lamb soup. I chose her from many traditional Easter recipesbecause it doesn't have many ingredients, it's extraordinarily tasty and doesn't keep you in the kitchen all day.

I will do the "something blue" category with my guests. We will relive memories of the blue of the sky and the sea on the shores of Greece, we will listen to blue-hearted music and we will make fun of those who claim that blue blood flows through their veins.

Chocolate chip muffins - I've never eaten anything so good, literally! The recipe for beginners

3 eggs
250 g flour
200 g sugar
200 g yogurt
100 g butter
vanilla essence
10 g baking powder
50 g of dark chocolate flakes
Method of preparation
In a bowl, mix the soft butter (left at room temperature) with a pinch of salt and sugar until it becomes creamy and no more sugar granules are felt. Add eggs one at a time, mixing well after each one. Add the yogurt and vanilla essence, then the flour mixed with the baking powder.

Mix well until smooth. At the end we incorporate the chocolate flakes. We pour the obtained composition into muffin tins. Bake on medium heat (150 degrees electric oven with ventilation) for about 30 minutes. Take the toothpick test. The muffins are removed on a grill and left to cool.

Read also how to make "Excellent" Cake - Excellent good and very fine
200 g crackers biscuits
500 ml liquid cream
100 g of sugar
100 g cocoa
150 g household chocolate
50 g pistachios
50 g almonds
Method of preparation
Mix the whipped cream with the sugar and cocoa in a bain-marie. Take the bowl off the heat and add the broken chocolate pieces, stirring constantly until it dissolves. Let it cool, then put it in the cold. Remove the cream, leave it at room temperature until it becomes creamy and set aside a quarter of it.

Read also What prize is worth the cake with coconut cream and chocolate icing in the picture? Of course, the first prize

Place on a plate five rows of crackers and a layer of cream, and five rows of biscuits and cream. Repeat the operation until you finish the biscuits and cream. Decorate the cake excellently with the cream put away, wrap in aluminum foil and leave the cake to cool overnight. Decorate the cake Excellent with pistachios and almonds, cut into thin slices.

Bonus recipe for yogurt and lemon pie
This yogurt and lemon pie is not only very tasty, but also does not require many ingredients and has a fairly short cooking time.

For 6-8 servings: cooking time 30 minutes

1 pack of commercial pie sheets
1 kilogram of yogurt
8 eggs
300 g sugar
grated peel of 1/2 lemon
1 vanilla essence
Method of preparation
1. Beat eggs well with yogurt until smooth and the composition becomes like a cream, then add sugar in the rain, vanilla essence and grated lemon peel.

2. In the pie tray lined with baking paper place a part of the sheets, pour part of the filling, half of the composition then add more sheets, pour the rest of the filling, and finally cover with the last sheets of pie. It can be greased with a little beaten egg, but it is not mandatory.

3. Place the tray in the hot oven at 180 degrees for about 20 minutes. The top sheets should be golden brown when the pie is ready.

● 800 ml of milk
● a vanilla pod
● 6 yellow yolks
● 160 g of sugar
● 80 g of flour
● 250 g of unsalted pistachios

1. For the sheets, beat the egg whites, add the sugar, the yolks, the oil, then the flour. Mix lightly, then bake 3 sheets separately, on the bottom of a baking tray, lined with paper.
2. For the cream, boil the milk with the vanilla pod cut in half lengthwise.
3. Rub the yolks with the sugar, add the flour, pour the milk, put it back on the fire and boil stirring to avoid sticking.
4. Leave the boiled cream to cool completely and then place it between the sheets, sprinkling the chopped pistachios.
5. The last layer of the cake with pistachio leaves and cream should be cream, sprinkle with pistachios and leave to cool overnight.

Pistachio cake

For sheets, mix all the ingredients in the given order and knead a non-sticky and elastic dough.

Cut into 4 equal parts. We measure the back of a tray, after which we cut 4 pieces of baking paper on which we spread the dough. Bake the sheets for about 10 minutes.

For the cream, the milk with a cube of butter and vanilla essence is heated.

Add the starch. Heated milk is added thinly over the yolk composition. The mixture is transferred to the pan

Mix the yolks with the sugar. Add 3 lg of milk over the mixture.

Put on the fire, stirring constantly until it thickens.

The pistachio is finely ground. Add to hot pudding.

Mix well and add the pistachio essence and a little green dye.

Mix the butter with the powdered sugar until it reaches a frothy consistency.

Add the pistachio mixture spoon by spoon stirring.

Assemble the cake as follows: sheet-cream, sheet-cream, sheet-cream, sheet.

How to prepare the icing:

Break the chocolate into pieces and place on a steam bath with whipped cream and dye until it melts. Place over the cake and leave to cool for 20 minutes before serving.

Chocolate and sea salt tarts

It is said that you do not trust people who do not eat chocolate. It's still hard for me to believe that there are such people. I, for one, eat quite often, with a smile on my face. Desserts with a lot of chocolate are my favorites, and this recipe will better explain what I mean. I also added some coffee and sea salt, to intensify the taste of the tarts. As Charles M. Schulz rightly says: Love is all you need, but a little chocolate, from time to time, does not spoil.

Dough ingredients (4 pieces)
  • 130 g of flour
  • 65 g of butter
  • 1 or
  • 1 tablespoon sugar
  • 1 tablespoon milk
  • a pinch of salt
Method of preparation

I mixed the flour with the cold butter cut into cubes, then I added the egg, the sugar, the milk and a pinch of salt. I quickly kneaded a well-bound dough that I wrapped in plastic wrap and left it in the fridge for 30 minutes.

Then I divided the dough into four pieces. On the top sprinkled with flour I put a piece of dough and spread a round sheet with the rolling pin. I placed it in a tart form (10 cm in diameter), lined with a little butter and flour. I pricked the dough with a fork from place to place. I repeated the procedure with the other 3 pieces of dough.

I put the tart forms in the preheated oven at 180˚C, for about 10-12 minutes. I took the tarts out of the oven and let them cool.

Ingredients for the filling
  • 100 g of bitter chocolate
  • 1 teaspoon finely ground coffee
  • 1 teaspoon carob powder
  • 100 ml liquid cream for whipping cream (32% fat)
  • 3 tablespoons brown sugar
  • 10 g sheets of gelatin
  • a pinch of sea salt
Preparation of filling

I melted the chocolate in a bain-marie. This technique melts the chocolate by placing the bowl in which it is placed on top of another bowl full of boiling water. Thus, the chocolate melts gradually and evenly. When the chocolate melted, I added the coffee, carob powder, sugar and salt, stirring constantly until I got a homogeneous composition. At the end I added the liquid cream, mixed well and took the pot off the heat.

In a kettle, I soaked the gelatin sheets for 5 minutes in 50 ml of cold water. I then put the gelatin kettle on the fire for 1-2 minutes, until the gelatin has completely dissolved. I let the mixture cool a bit, then incorporated the gelatin into the chocolate cream.

I filled the tarts with hot chocolate cream and left them in the fridge for 3-4 hours. I know, the wait is hard, but I can honestly say it's well worth it. The taste of chocolate is intensified by salt and coffee, a delight.

101 best cakes images in 2020

Homemade recipes, tasty, simple, quick cakes. Sweet Valentine cake recipe with step by step pictures. It is forbidden to copy, reproduce in whole or in part the content (images, recipes, articles, etc.) on this site, without the written consent of the owner. Whisk the egg whites with a powder. New recipes for delicious cakes with pictures. The perfect cake recipe for an after -. Cocoa cream with butter for cake, cakes, cookies. A simple recipe for a classic homemade cream (appliance) that doesn't cut. The best strawberry shortcake recipe is waiting for you. It is an aromatic, fluffy and countertop cake. Whether you have a craving for something sweet or friends come to visit, you will not give up.

Recipes explained in detail and always accompanied by images from the time. Homemade cake recipes are the ones that most often remind us of childhood. DO NOT COPY THE PICTURES AND DO NOT REPRODUCE THE TEXT ON THE SITES. Fresh cookies with chocolate coconut pistachio homemade cake recipe. Homemade game pie or poppy seed or walnut pie. Here are some traditional cake recipes from Banat, from. How to Make Dessert Fanta Cake.

Recommendations for you and your home.

Cake with strawberry and strawberry cream

The year that has just passed has been very good for us, a year in which we have had many achievements and happy moments, a healthy and peaceful year. I hope this year is at least as good for everyone as the last one. We cooked quite a lot for these holidays and if at Christmas we could not enjoy a traditional meal, well, on New Year's Eve we had a rich meal with a Romanian flavor: caltabosi, toba, Moldovan quisca, belly soup and sarmalute with a lot of smoking, and for dessert this extremely delicious cake composed of a syrupy top with marsala, a delicious strawberry and strawberry mousse flavored with a few tablespoons of alchermes liqueur and powdered from place to place with a tasty pistachio crunch. At the end I dressed the cake in a white coat made of sugar paste adorned with slightly pink stars. I hope you like it and try it because it was really a very fine and fragrant cake.

Ingredients for a cake 24 cm in diameter

Strawberry and strawberry mousse ingredients

  • 250 g strawberries
  • 250 g strawberries
  • 400 ml whipped cream
  • 3 tablespoons alchermes / sweet white wine
  • 12 g gelatin in sheets / 9 g gelatin powder
  • 225 g sugar

Crispy pistachio ingredient

Syrup ingredient

Sugar paste ingredient

  • 450 g powdered sugar bought
  • 100 g powdered sugar bought (for kneading)
  • 70 g of honey
  • 30 ml water
  • 6 g gelatin in sheets / 4 g gelatin powder
  • 15 g butter

How to prepare pandispan

How to prepare strawberry and strawberry mousse

  • Mix the strawberries and strawberries together with the sugar until we obtain a fine puree.
  • Soak the gelatin sheets in cold water for 10 minutes.
  • Mix the fruit puree with 3 tablespoons of alchermes (this liqueur is used to accentuate the color and add a discreet scent to the mousse) or 3 tablespoons of discreetly scented sweet white wine.
  • Put the puree on a very low heat and leave it until the sugar is completely melted. Be very careful not to boil the puree at all. When it is hot and the sugar has completely melted, take it off the heat and add the gelatin well squeezed from the water in which it was. mix well until the gelatin has dissolved and let the puree cool completely,
  • Mix 400 gr of whipped cream very well (to mix perfectly, keep the mixer bowl and paddles in the fridge for about 30 minutes before mixing the whipped cream).
  • Pour the fruit puree over the whipped cream and mix until the puree is completely incorporated,

Preparation of pistachio crisp

  • Put on low heat, in a Teflon pan, 4-5 tablespoons of sugar and a tablespoon of water. Melt the sugar until it gets a golden color and then add the pistachios. Mix with a wooden spoon for 2-3 minutes and when the pistachio has absorbed all the caramel, turn off the heat and turn it over on a baking sheet,
  • After it has cooled completely, we break it into small pieces with the help of a meat hammer or a tong.

Syrup Preparation Mode

  • Put on low heat the water mixed with sugar and vanilla bean seeds. After the sugar is completely dissolved, turn off the heat and let the syrup cool. When it has reached room temperature, add 5 tablespoons of marsala and let it cool completely.

How to prepare sugar paste

  • Soak the gelatin sheets in 30 ml of water for 10 minutes.
  • Put the powdered sugar in the robot and mix it for a few seconds. Topim miereala bain-marie.
  • After the gelatin has softened, melt it in a bain-marie with the water in which it stood. BE CAREFUL NOT TO BOIL !! After the gelatin is completely melted, add the honey and butter and mix until you get a homogeneous mixture.
  • We take the bowl from the bain marie and pour the hot syrup over the sugar in the robot. We operate the robot for a few seconds. When the sugar paste begins to compact, turn off the robot and turn the sugar paste over on a marble worktop powdered with powdered sugar.
  • Knead until you get an elastic ball that does not stick to your hands.

To prepare the powdered sugar at home, proceed as follows: mix 300 gr caster sugar with 50 gr commercial powdered sugar and 100 gr corn starch. Mix this mixture in fine fffff powder and use it instead of the powdered sugar you bought. However, I recommend you buy commercial sugar because the paste comes out much finer.

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