Strawberries and Mascarpone Tart

Ingredients of Strawberries and Mascarpone Tart:

Strawberries and Mascarpone Tart Recipe
Strawberries: 500 g
Mascarpone: 250 g
Icing sugar: 50 g
Vanilla powder: 1 c. tablespoon
Redcurrant jelly: 50 g
Lemon: 1/2

For the dough:

Flour: 220 g
Butter: 125 g
Icing sugar: 80 g
Ground almonds: 40 g
Egg: 1
Pinch of salt: 1

Preparation method of Strawberries and Mascarpone Tart:

The day before, prepare the dough: Put the flour, icing sugar, ground almonds, salt and softened butter in the bowl of a mixer.
Rotate until a sandy texture.
Then add the whole egg and mix jerkily until a ball.
Wrap the dough in plastic wrap and place in the fridge overnight.
The same day, preheat the oven th.7 (210 ° C). Butter a pie.
Roll out the dough on a floured surface. Prick with a fork and garnish the mold side dive below.
Bake for 10 min.
Lower the oven (180 ° C) and bake 10 min.
Remove the tart from the oven and let it cool. Wash and hull the strawberries.
In a bowl, mix the mascarpone, vanilla powder and icing sugar whisk.
Lightly heat the redcurrant jelly with lemon juice.
Spread the mascarpone mixture over the pastry.
Arrange strawberries on top and drizzle with redcurrant jelly.

Serving:

3-4 people.

Fruit Sweet

 

Ingredients of fruit Sweet:

Fruit Sweet Recipe
Milk: 1/2liter
Sugar: 3/4cup
Sew: 1/2cup
Corn flour: 1tbsp
Cardamom: 3
Mix fruit: 1cup
Dry fruit: /4 cup
Ghee: 1tbsp

Cooking Method of Fruit Sweet:

Boil milk until thick, heat up oil into pan and fry cardamom, dry fruit and sew.
Add above material into boiled milk and cook on low flame.
Now add corn flour and sugar into it and also add fruit.
Dish out it.

Serving:

5 to 6.

Lachedar Barfi of Delhi

 

Ingredients of Lachedar Barfi of Delhi:

Lachedar Barfi of Delhi Recipe
Khoya: 250gm
Sugar: 125gm
Sweet Petha: 250gm
Green color: a few drops
Kewera essence: a few drops
Silver page: as required

Preparation Method of Lachedar Barfi of Delhi:

Knead khoya until softens.
Cut the sweet petha inti thin slices and cook.
Now add khoya and sugar into it and cook.
Now add green color and essence.
Now spread it on oily try and cut into diamond shape after cooling down it.

Serving:

As you like.

Polish Borscht

Ingredients of Polish Borscht:

Polish Borscht Recipe
Beef in the collar: 500 g
Bacon: 100 g
Cabbage: 500 g
Beetroot: 500 g
Celeriac: 1 quart
Onion (big): 1
Leek (small): 1
Chopped parsley: 1 c. soup
Wine vinegar: 1 tbsp. soup
Cream
Salt and pepper

Preparation method of Polish Borscht:

Bring 1.5 liters of water, salt and pepper to a boil. Put some beef and pork belly. Cook to a rolling boil. During the first 30 minutes of cooking, skim regularly. Wash cabbage, remove damaged leaves, cut into quarters, remove the core and cut the leaves into strips.Itemize them into julienne, with the exception of one that you grate and mix with vinegar. Peel the celery and onion. Chop them. Charge leek into small pieces. After 40 minutes of cooking, add all the vegetables except sugar beet shredded. Cover and simmer over low heat for 50 min. Remove the meat and cut into cubes. Stir in grated beet cooking liquid. Sprinkle with parsley. Serve warm. Serve this soup with a little cream.

Serving:

3-4 people

Cheese Bread Pudding


Ingredients of Cheese Bread Pudding:

Cheese Bread Pudding Recipe
Bread slices: 10
Ghee: as required
Milk: 1liter
Khoya: 1cup
Corn flour: 1tbsp
Sugar: 1/2cup
Cheese: 1kg
Pistachio: 1/2cup
Sugar: 1cup
Water: 1/2cup
Cardamom powder: 1/2tsp

Cooking method of Cheese Bread Pudding:

Fry bread into hot oil.
Boil milk and add khoya and sugar into it.
Add corn flour and pistachio in it.
Dish out slices and cook Cheese into sugar syrup.
Spread mixture on slices.
Add pistachio on it and refrigerate it.

Serving:

As you like.

Vanilla Tart Passion

Ingredients of Vanilla tart passion:

Vanilla Tart Passion Recipe

For the pastry:

Flour: 200 g
Butter: 100 g
Coconut: 100 g
Icing sugar: 120 g
Egg: 1
Cold water: 1 scoop
Salt: 1 pinch

For the filling:

Cream: 50 cl
Eggs + yolks: 2 each
Caster sugar: 160 g
1 large vanilla pod: 200 g
Gingerbread: 60 g
Gelatin: 3 sheets

Preparation method of Vanilla tart passion:

Preheat oven (210 ° C).
In a large bowl, mix the flour, salt, baking powder and coconut butter with your fingertips. Add the sugar, water and egg. Mix without overworking the dough. Wrap in plastic wrap and refrigerate for about 30 minutes.
Bake for 15 min.
Blanch eggs and 100g sugar. Boil the cream with the vanilla. Pour the hot mixture to the eggs, stirring constantly over low heat then put about 2 min. Cool. Fill the pie shell with two-thirds of vanilla cream and cook for 30 min (150 ° C).
Soak the gelatin in cold water. Boil 25 ounces of water, 60 g sugar, and pulp of passion fruit. Add gelatin, stir and let cool. Carefully pour the syrup and let it take. Sprinkle gingerbread kiln dried and powdered.

Serving:

2-3 people

Show Chow Sauce

 

Ingredients of Shaw Chow Sauce:

Show Chow Sauce Recipe
Chicken Stock: 1/2g
Lemon zest: 1tsp
Stock: 2tbsp
Soya sauce: ½ point
Sugar: 1tbsp
Onion: 1tbsp

Cooking Method of Shaw Chow sauce:

Boil all the ingredients.
Cook for 15 minutes and refrigerate it.

Serving:

As you like.

Fondue

Ingredients of Fondue:

Fondue Recipe
Beef roast to tender category: 1.2 kg
Clove of garlic: 1
Cooking oil (grape seed oil, for example)
Sauces (tartar,Burgundy, barbecue, spicy ketchup)
Salt

Preparation method of Fondue:

Cut meat into small cubes that can be easy to bite. Rub the inside of a pan with a clove of garlic, peeled, put a pinch of salt in the background.
Heat the oil in a saucepan and heat it with the sprig of rosemary and bay leaf then remove and pour the oil very slowly into the skillet.
Place it in a very stable over a stove table to maintain a constant oil temperature.
Each sting then its cube of meat with skewers or forks designed for this purpose and dip in hot oil, time to grab the meat and cook it at their convenience.
The fondue is always accompanied by various sauces: tartar, Burgundy, barbecue, spicy ketchup…

Serving:

4-5 people.

Sugar Pie

Ingredients of Sugar Pie:

Sugar Pie Recipe

For the dough:

Flour: 250 g
Egg: 1
Sugar: 50 g
Soft butter into pieces: 50 g
Baker’s yeast: 1 packet
Milk: 10 cl

For the filling:

Brown sugar or brown sugar: 125 g
Eggs: 2
Butter: 30 g
Liquid cream: 10 cl
Salt

Preparation method of Sugar Pie :

Dissolve your yeast in warm milk slightly sweet (1 tablespoon).
In a bowl, dig a well and pour the sugar. Add a pinch of salt, butter and egg pieces in the middle. Mix lightly with a spatula and then add gradually diluted yeast in milk. Form a ball of dough with your hands, and then put it in a cloth. Ideally the dough put it in your oven off 1:30 with a bowl of hot water to create a humid and warm.
Once your dough is well risen, flour it lightly and flatten it with a roller. Butter and flour a cake pan or pie plate and place your dough there in the background. Cover your mold with plastic wrap and put your pan in your oven off with a bowl of hot water an hour to make the dough rise again.
Preheat your oven then to 180 °. Pour the brown sugar to your dough, avoiding the edges. Add your egg mixture / cream on top and some butter. Heat your pie for 20-25 minutes.

Serving:

1-2 people.

Pecan Pie

Ingredients of Pecan Pie:

Pecan Pie Recipe

Pastry: 1
Pecans: 3/4 cup
Corn syrup: 1 cup
Dark brown sugar: 3/4 cup
Eggs: 3
Coffee vanilla extract: 1/2 c.
Butter: 1/4 cup
Butter for the mold: 1 knob
Flour: 2 c.
Salt: 1 pinch

Preparation method of Pecan Pie:

Preheat the oven gas mark 6 (180 ° C).
Butter and flour a cake tin 23 cm.
Garnish with a pastry. Prick with a fork and cook 5 min white.
Place pecans in concentric circles in the bottom of the pie.
Beat the eggs and add the foam corn syrup and vanilla extract.
Mix well. Put the butter until creamy. Add the brown sugar and salt gradually. Beat until sugar is dissolved.
Add this mixture to the eggs.
Pour the mixture into the dish. Bake for 40 to 45 min.
Enjoy with vanilla ice cream.

Serving:

1-2 people.