воскресенье, 13 апреля 2014 г.

Orientally cooked beef


INGREDIENTS:
(makes for 2)
200 g - beef sirloin (in an ideal)
30 g - onions
30 g  - a celery (stalk)
30 g  - field mushrooms
~ 10 g  - corn starch (corn it is considered that is better :)
50 ml - soy sauce
1 piece - paprika (I took a half yellow and red - more colours, I like it)
Parsley bunch
20 g  - sesame
vegetable oil
salt, pepper to taste


COOKING:
1. To smooth out tenderloin from films, to cut plastic in 1 cm (it is possible to cut on slices less, and it is possible to leave plasticity - on your taste. it is pleasant to us slices). Roll in in starch.

2. To wash, peel and cut field mushrooms plates and in half. To chop onions into cubes. Pepper small slivers. To cut a stalk of a celery thickness in 0,5 cm. It seems no vegetables forgot :) Generally, prepared vegetables. (don't cut too small)

3. On strongly warmed frying pan to fry meat, when lay out meat in a frying pan - don't overturn, don't disturb and don't bother it! ) let's it be roasted a few about 1-1,5 min. and then turn.

4. Add vegetables and scald them, i.e. heat, without changing color and a form. Then add soy sauce and  warm up, if necessary to add some water. Sauce has to thicken a little.

5. Lay out a hill on the center of a plate and sprinkle slightly subfried sesame.


Bon apetite!

Chocolate pie with prunes

Fantastically chocolate and easy, but nourishing!
According to the recipe taken from a site Niksya.ru (Nina Tarasova - the Petersburg pastry)

* I changed the only thing - added walnut pieces in prunes which were used in decorating, i.e. put them all on the top, but it's optional, so in ingredients I didn't add it. And, still water I used about 200 ml, instead of 220 ml.



INGREDIENTS:

Chocolate biscuit:
80 g of a flour
30 g of unsweetened cocoa of powder
130 g of sugar
3/4 tsp of soda
1/2 tsp of a baking powder
1/4 tsp of salt
1 big egg of room temperature
1 tsp of milk
3 tablespoons of vegetable oil
1/2 tsp of vanilla extract
200-220 g of water
Prunes:
3 bags of Earl Grey tea
250 ml of water for tea
25 pieces of prunes
Mousse:
280 g of bitter chocolate
350 g of cream 33%-35%

COOKING:
Prunes:
1. From bags make tea and wet in it prunes for the night. On the morning cast away on a colander and let's liquid flow down completely. It is possible to blot dried fruits with a paper towel. Then choose 10-12 biggest berries, you will need it for decoration, and the rest small chop.
Chocolate biscuit:
2. Warm an oven to 180C. Prepare a form of 20 cm in the diameter, slightly grease it with butter and powder with a flour.

3. Sift together a flour, cocoa powder, sugar, soda, a baking powder and salt. Put everything in a mixer bowl, add egg, milk, vegetable oil, extract of vanilla and 220 g of water. Mix everything with a nozzle "nimbus" at a small speed before association at a small speed to stir dough. Dough will be quite liquid.
4. Lay out dough in the prepared form and put in in advance warmed oven for 20-30 minutes, readiness check a wooden stick. To ready basis set a little aside in shape, then shift it to a kitchen lattice and leave before full cooling.
Cream:
5. Chocolate kindle on a water bath or in the microwave oven. 250 g of cream heat, but don't let boiling. You can add vanilla seeds if you want, vanilla extract, fler d’orange or even spices. Hot cream pour a thin stream  out in chocolate, mix well before unification. Cool mix to 28C. 100 g of the remained cream shake up to soft peaks and connect with the ganashy. Add the chopped prunes.

6. Chocolate biscuit slightly straighten on each side. If it "was raised" at a baking — straighten a top. Put a form, lay sides an acetate film that then it would be easier to got pie from a form, without having damaged lateral walls.

7. Pour out mousse in a form, from above accurately slightly submerge the whole prunes.
8. Put for the night into the refrigerator.

Giving:
Since morning get a pie from a form and slightly powder cocoa.

Pleasant and madly chocolate tea drinking! ;)





воскресенье, 19 января 2014 г.

Сandies from dried fruits with a coco and chocolate

Such candies are veeery simply and quickly to cook. Children love it... and adults too! ) at all I don't know who loves it more :) One my friend Julia asked me to cook candies for her little daughter, she is 1 year and 8 months old. I decided to add dark chocolate, but it's also tasty without chocolate. I promise! :)
It's so easy to eat useful sweets. Let's do it more often

INGREDIENTS:
(makes 20)
100g dates
100g prunes
100g dried apricots
60g dried cranberry
2-3 tbsp of coconut flakes + shaving for sprinkling

+ 70g dark chocolate (on pleasure to the child! it is possible and without it...i mean without chocolate, instead of without pleasure ;)

COOKING:
1. To wet dried fruits in warm water that they became soft. Merge water. Crush dried fruits in a blender.

2. Melt chocolate on a water bath. Add chocolate with dried fruits, mix. Add 2-3 tablespoons of coconut flakes, mix. Put mixture into the fridge for 1-2 hours.

3. Use a teaspoon to take mixture and to create small  balls with your hands. On a plate with sides to pour out coconut flakes and to roll in candies.


Bonus photo ;)


пятница, 17 января 2014 г.

Chocolate and meringue cupcakes



Hi! This nice cupcakes were cooked for a little party with my friends. They like what I cook and I decided to make them happy. Always works!


INGREDIENTS:
(makes 12)
For the cupcakes:
150g unsalted butter
150g caster sugar
150g self-raising flour
1 tsp baking powder
3 medium free-range eggs
2 tbsp milk
1 tsp vanilla extract

For the chocolate buttercream:
80g plain chocolate, 
70% cocoa solids
200g icing sugar
140g unsalted butter
1 tbsp milk

To decorate:
12 mini meringues



COOKING:
1. Preheat the oven to 180°C (350°F).

2. Beat the butter in a bowl until soft and fluffy. Add caster sugar and beat until smooth. Add eggs one by one and beat the mixture well. Sift in the flour mixed with baking powder and mix it. Add milk and vanilla extract and mix. The mixture should be smoothy.

3. Spoon into the paper cases and bake for 20-22 minutes, until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

4. For the chocolate buttercream, melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and set aside to cool slightly.

5. Beat the butter in a bowl until soft. Sift in the icing sugar and beat until smooth. Beat in the melted chocolate and milk until creamy and smooth. Put in the fridge to chill until the mixture is firm enough to pipe.

6. Spoon the buttercream into a piping bag and pipe swirls on top of each cupcake. Finish with a mimi meringue on top.

Bon appetite!
Ilusha