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Dessert with biscuits, two creams and assorted fruits

Dessert with biscuits, two creams and assorted fruits

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Chocolate cream: Put 650 ml of milk to boil together with the sugar and salt powder. The rest of the milk is mixed with the pudding powder. When it starts to boil, pour the pudding mixture and stir continuously until it thickens. When ready, add the dark chocolate and mix until incorporated. The same if it is free of rum. It is set aside.

Take a tray and line it with cling film. Place the biscuits on the bottom of the tray, side by side. Peel a banana, grate it and cut it into three pieces. Place on top of the biscuits. Then pour the chocolate pudding and place a layer of biscuits on top.

Vanilla cream: In a pot, mix the eggs with the sugar, vanilla sugar and starch. Pour the milk, mix well and then put on the fire. Leave until it thickens like a pudding, stirring constantly. Finally add the butter. It is homogenized. Leave to cool a little then mix with mascarpone.

Sprinkle the berries over the layer of biscuits (I had them from the freezer) then pour the vanilla cream. Level then put a layer of biscuits again. Let it cool for at least an hour. I left him overnight.

Remove the dessert from the pan, place on a plate and remove the foil.

Cream for whipped cream is mixed with vanilla powdered sugar until hardened. Grease the last layer of biscuits with all the whipped cream and grate the chocolate on top. Refrigerate before serving.

Good appetite!

Tuscan biscuits with dried fruits

In one of the shows of the beloved Martha Stewart on PaprikaTv, I came across this recipe for Tuscan Biscotti, with dried fruits.

The next day, I looked for the recipe and got to work. I rarely get a dessert, but I confess that I had long planned to make such cookies.

Other cookie recipes

You can find Martha's recipe here, I made some changes to this recipe, I adapted it to my tastes.

Biscotti are special biscuits, in that they bake twice, and come out crispy, but tender and more than perfect, soaked in coffee or tea.

These Tuscan Biscotti or cantucci are almond biscuits, baked twice. Like Martha, in addition to almonds, I added pistachios and candied papaya. I also added cocoa to the dough, for a nice contrast with the dried fruits.

Instead of sugar, I used Green Sugar sweetener, I reduced the amount anyway. You can use sugar, they come out sweet even with half the amount of sugar from Martha's recipe.

You can find my version of Tuscan Biscotti with dried fruits below! May it be useful to you!

Preparation time: 2 h Nr. portions: 10 & # 8211 12 Difficulty: medium

Assorted pickle pickles - Recipe 1

The first recipe for assorted pickles in the barrel contains the amount of vegetables needed for a barrel of about 25-30 liters.


  • 1 white cabbage
  • 1 red cabbage
  • 1.5 kilograms of gogonele
  • 3 kilograms of cucumbers
  • 4-5 carrots
  • 2 cauliflower heads
  • 1 head of garlic
  • 2 sliced ​​apples or quinces (optional)
  • 1.5 kilograms of onions
  • 1 large link with celery leaves
  • 1 large larch connection
  • 3-4 pieces of horseradish
  • 1 packet of peppercorns
  • hot peppers
  • dried dill
  • dried thyme
  • high salt

Method of preparation:

  1. Wash all vegetables in cold water.
  2. Cut the vegetables as follows: cabbage into large slices, carrots into slices, fruit (apples and quinces) into slices, horseradish into strips, onion is finely chopped, and cauliflower is divided into bunches.
  3. Place it in the barrel as follows: first dill and thyme, then cabbage, onion, garlic, carrots, horseradish and add the fruit over which the hot peppers are placed. Top with a layer of gogonele and cucumbers and then top with carrots, cauliflower and, again, hot peppers. Add vegetables until the bowl is full.
  4. When the barrel is full, sprinkle the peppercorns and cover with celery and larch leaves.
  5. Prepare the brine by dissolving a tablespoon of salt in a liter of water and pour over the pickles until they are perfectly covered.
  6. Place a plate over the pickles and place a weight so that the vegetables are in the liquid.
  7. Cover the pickle barrel with a towel and keep at room temperature for about 6 days until it thickens.
  8. After this period, cover the pickle barrel with the lid and store in a cool place.

Goodies from Oana

The second part was at home, when my eldest son wanted to make "good" candies for my dad, and the coup de grace was when my husband declared that the candies were better than the baclavas I had been suffering from. half a day!
As for the photo shoot, I don't know how it happens that the candies kept getting smaller and the boys were happy mustaches :)

Chocolate candies with biscuits and coconut

- 1/2 kg of normal biscuits (if you can take from the spilled ones it is very good)
- 150 gr melted butter
- 1 cup of milk (about 50 ml may be needed, depending on how dry the biscuits are)
- 1/2 cup caster sugar or a 100 g finely grated chocolate
- various flavors (I used 2 tons of tonka in combination with vanilla. I highly recommend!)
- 2 generous tablespoons of cocoa
- 100 g grated coconut for rolling
- optional nuts, hazelnuts, candied fruit (put in the center of the candy instead of sour cherries)

The biscuits are finely chopped in the food processor or grated.
The milk is boiled together with butter, cocoa, finely grated tonka pods, vanilla essence and sugar and then left to cool. If you use grated chocolate instead of sugar, it is added over the biscuits. Pour over the biscuit mixture and knead until it becomes a fine, compact dough, like a dough only good for shaping.
From this dough are shaped candies that are then rolled through the coconut.

Simple, isn't it? And it looks good, especially in fluffy baby hands!

Chocolate candies with biscuits and coconut

Chocolate candies with biscuits and coconut
Does it seem to me, or were there more at first?
Chocolate candies with biscuits and coconut
Who's to blame?
Chocolate candies with biscuits and coconut

Normally the recipe is made very quickly. but this time, things were not so :)
At the first culinary adventure (that is, the one in kindergarten), mom taught the children how to make candy. The pace of work slowed down a bit, but it became happier and more interesting.

First of all, we washed our gloves so that the bad microbes would not reach our tasty candies. We got acquainted with the chocolate dough, we kneaded it together in gloves until we warmed it.

Then I learned to make balls, also by hand, because that's the most fun. And big, and small, and oval. of all sizes and as cheerful as possible.

We took a short break from the water, to catch our breath and especially to quench our thirst after we ate the dough on the sly, without anyone knowing.
And if you think that's it, you're wrong. There was a good roll through the cock. Unfortunately, I only rolled the candies, as children would have rolled but they did not fit in the plates: D. Some took the opportunity to lick the cock on their hands, clothes or even tables :)

It is one of the recipes with which we can keep our children good and busy if we ask them to help us shape them. Not the other way around, but instead of candy they can: color the walls, pull out the sockets in the walls, cut the curtain in the shape of snowflakes, wash the floor with water from the vase, draw with lipstick on the hall mirror and all so!


As mentioned in a previous article, cheesecakes are divided into two categories & # 8211 1) those that are baked ( -cheese-cheese-cheesecake /) and 2) those that are cooked without being baked. The second option is excellent for the warm periods of the year & # 8211 we don't have to make a fire and therefore we don't heat the houses. Let's see how it cooks.

INGREDIENT: for the base:
biscuits & # 8211 250 gr
unt & # 8211 100 gr
for the filling: ricotta (cow's cheese) & # 8211 500 gr
sour cream or whipped cream & # 8211 100 gr
sugar & # 8211 100 gr
gelatin & # 8211 15 gr
strawberries & # 8211 200 gr

Crush the biscuits with a blender and mix them with the melted butter. Mix the composition well and pour it into a tray with removable edges covered with cling film. Distribute evenly on the bottom of the tray and press well by hand or with a fork. Put the tray in the fridge for half an hour.

Meanwhile, prepare the filling. We start with gelatin & # 8211 put it in a glass and cover it with cold water. Leave for 15 minutes, then drain it and put it in a saucepan with sour cream (100 gr), put the pan on very low heat and stir continuously until the gelatin is completely dissolved (be careful not to boil!) . Remove from the heat and let cool. Meanwhile, mix the ricotta (or cottage cheese) with the sugar and the cut strawberries into medium-sized pieces. When the cream has cooled with gelatin, add it to the ricotta composition. Mix very well and pour the filling over the base of the biscuits.

Put the tray in the fridge for 3-4 hours. Before serving the tart, take it out of the tray and transfer it to a plate. Decorate with strawberries, fresh mint and melted chocolate.

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Meringues & # 8211 the perfect recipe you can't go wrong with

The perfect recipe for meringues with which you can't fail, try to make homemade meringues according to a simple recipe with the list of ingredients weighed per gram and the detailed preparation method! How long do the meringues bake? At what temperature do we bake the meringues?

The recipe I propose to you today is that of meringues, these sweet and delicious nonsense as a kiss. In French, kiss (pronounced beze ) means "to kiss" or "kiss", so the name of this classic confectionery has a clear etymology.

I confess that I really like these meringues, I have loved them since I was a child. At that time, on the assorted cookie trays, there was a good habit of adding a few meringues, which we hunted with expert eyes and made them disappear in an instant. Obviously, when I received permission to use the stove, the meringue recipe was one of the first I wanted to prepare. Fortunately, I learned it from the beginning from a reliable source, a French pastry recipe book, so I never failed. My meringues come out perfect, keep their shape well and keep perfectly.

So I thought I'd share with you this simple meringue recipe, which didn't disappoint me even once, not even as I whipped the foam and formed the meringues with a double paper cone whose zigzag end I cut out. . To make these meringues perfect, the actual work only takes a maximum of 15 minutes. The recipe below is described, perhaps, in a few more words. I did this just to fully understand why this recipe succeeds and what were the reasons why you may have failed others.

Strawberry biscuit cake

Cream biscuit cake is a simple and quick recipe for a delicious dessert. How to Make Dessert Biscuit Cake Without. Sweets Cakes Light recipe cakes. If you want, you can replace the fermented cream with whipped cream. Biscuit, fruit cake and sour cream (without baking). Strain the fruit, pushing with the back of a spoon through the sieve to separate. Pour the biscuit cake on a plate, cover it with whipped cream and garnish with.

Add the melted butter biscuits in a blender and crush them.

Strawberry biscuit cake

Cream biscuit cake is a simple and quick recipe for a delicious dessert. How to Make Dessert Biscuit Cake Without. Sweets Cakes Light recipe cakes. If you want, you can replace the fermented cream with whipped cream. Biscuit, fruit cake and sour cream (without baking). Strain the fruit, pushing with the back of a spoon through the sieve to separate. Pour the biscuit cake on a plate, cover it with whipped cream and garnish with.

Add the melted butter biscuits in a blender and crush them.

Fir trees with cherries, a creamy and fragrant dessert

Ingredient:250 gr crushed biscuits, 70 gr butter at room temperature, 3 tablespoons cocoa, 5 tablespoons sugar, a teaspoon of rum essence, 80 gr walnuts, two tablespoons apricot (or plum) jam, 100 ml milk, 50 gr flakes coconut, cherry compote for the middle of fir trees (or candied fruit)

Method of preparation: With the help of the food processor, grind the biscuits and walnuts, then put them in a bowl and mix with the cocoa. Put the milk and sugar in a pot on the fire to heat and dissolve the sugar, then pour warmly over the biscuit mixture. The jam, rum essence, and soft butter are incorporated into the composition. We'll get a thick paste.

With a teaspoon it is taken from the composition, a cherry is placed in the middle, and with the palms it is given a ball shape that is rolled through the coconut and using the lid of a manual citrus juicer, the fir tree is formed. The firs are kept cold in the refrigerator.

Toane Raw

Ever since I discovered how easy it is to dry biscuits on the radiator, I have been experimenting with various variants. I still make walnut or almond milk from my baby almost every day, and I have to somehow use what's left of my milk, and he likes cookies too. After the salty ones and the ones with orange, now I tried some with sprouted buckwheat and prunes.

I soaked the buckwheat overnight, drained it the next day, put it in a sieve and watered it about 4 times over another 24 hours (approximately). It can be seen when it is sprouted, so it is quite easy. I used part of it and the rest (about 4 tablespoons) I mixed in the robot with about 12 plums (cut smaller to make the robot easier), about 3 tablespoons of ground sesame, a tablespoon of ground hemp seeds and half a teaspoon of vanilla (would go a little longer). A sticky composition came out of which I shaped the biscuits in my hand. I put them on baking paper on the radiator for about 12 hours (I turned them on after about 4 hours).

They are also very good, although maybe I put a little sesame which is a bit bitter. So far, baby's favorites remain the orange ones, but he didn't say no to them either. Anyway, it is certain that biscuits like this are super ok for babies (and not only) and are worth making.