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It's my first try in cupcakes so be lenient .... pleaseeeee!
- 75g of butter
- 1 or
- 1 teaspoon vanilla
- 20ml of liquid cream
- 1 pinch of salt
- 120g of sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 150g of flour
- 2 egg whites
- 1 pinch of salt
- 1 tablespoon sugar
- 40 ml of water
- 140g of sugar
- 1 tablespoon liquid vanilla
- 150g of butter
- Colored sugar
Preparation time: less than 60 minutes
RECIPE PREPARATION Poppies:
In the bowl of the mixer put the egg, soft butter, sugar, salt and vanilla, beat until a homogeneous cream.
Mix flour with baking soda and baking powder. Incorporate in cream. Fill the 3/4 muffin tins with the resulting paste and bake in the preheated oven at 180 ° C for about 20 minutes.
Prepare a syrup from water, liquid vanilla and sugar (until it reaches a temperature of 118 ° C). Beat the egg whites with the salt powder and a spoonful of sugar, when they are hard and the syrup is ready, incorporate it into the egg whites. A cream will form close to the meringue texture, beat until the bowl cools. Incorporate the butter (small pieces) will form a fine and homogeneous cream.
Place the cream over the cooled cupcakes and decorate to your liking.
Bean recipes, from chef Joseph Hadad. "Easter fasting will begin soon, and beans are a good source of protein and fiber. I also come with two options to prepare this wonderful vegetable.
I chose the assortment of yellow beans, which I really like. In addition, a less used variety here, beans or fava beans, the one with big and fleshy grains, which we eat at home as seeds ", says chef Joseph Hadad.
Sauteed yellow beans. Method of preparation
Peel a squash, grate it and cut it in half. Blanch in salted water. It just needs to soften a little, but not be completely boiled. Strain and put the pods in ice water to keep their color.
At 300-400 g of boiled beans use 3-4 tomatoes that are grated on a grater and put in the pan with olive oil. Add 2-3 cloves of crushed garlic, salt, pepper, a bay leaf and chopped parsley and coriander.
Allow a few minutes for the flavors to blend. For a more intense taste you can add a tablespoon of tomato paste. Add the beans and cook for another 5-10 minutes, until soft.
Bean snack. Method of preparation
This recipe is very popular in Egypt, but there the grain is smaller.
This dried bean is left to soak in water overnight (over 12 hours). Then bring to a boil. At one kilogram, put half a lemon and let it boil until the grain is completely softened.
Drain and sprinkle the beans with salt, cumin powder and olive oil. It is eaten grain by grain, like olives or seeds. When you catch the grain between your fingers, the shell remains in your hand and is thrown away, eating only the core. It is a very healthy snack, full of protein, more than chickpeas.
In the evening when you are watching TV, instead of chips or popcorn, try to "nibble" 100 grams of this bean.
Who is Chef Joseph HadadJoseph Hadad (61 years old) has the secrets of over 2000 sophisticated recipes and is a star of international cuisine.
Joseph Hadad (61 years old) has the secrets of over 2000 sophisticated recipes and is a star of international cuisine. He has been living in Romania since 1997 and comes from a family of chefs.
He had the opportunity to create real culinary shows for world celebrities such as Bill Clinton, Francois Mitterrand or Margaret Thatcher, for King Hussein of Jordan, King Juan Carlos of Spain and the Prince of Lichtenstein.
Movie stars and pop-rock legends were also Joseph Hadad's guests. Among them Robert de Niro, Madonna, Frank Sinatra, Michael Jackson and many others.
This recipe is called cauliflower popcorn because the popcorn bouquets look like popcorn.
I recommend this recipe to those who fast, vegetarians, but also to those who are on a diet.
Instead of smoked paprika, you can use paprika and you can add a little paprika.
I also recommend Cauliflower salad with dill and garlic.
Homemade popcorn with caramel or burnt sugar & # 8211
How to make homemade popcorn
We can use in principle any pan or saucepan provided that it has a thick bottom and a lid that does not slip off it during its movement back and forth and it would not be advisable to drop the lid. It is also very useful if the cover is transparent to be able to follow everything that happens under it. The volume of the pan or frying pan should be generous because the corn kernels will increase a lot by baking.
How much do proumb beans bake for homemade popcorn?
In a large, deep pan I put 50 g of special corn kernels and salt. I recommend making small portions: 50 g per person. If we overcrowd the pan too much, the grains will remain unexploded. I don't add water or oil or butter at first because it doesn't make sense for these fats to burn.
I put the lid on the pan and shook it a little at 10 seconds. I worked all the time on high heat. Then we get the beautifully spread popcorn when the corn kernel heats up on all sides equally. So we don't cover the pan and leave it still! The movements must be more frequent and stronger, especially from the moment the grains begin to explode. For the sweet version, do not add butter to the pan.
Now we will have to work a little and pull and push the pan until we hear no more explosions for approx. 5 seconds. Then we know the popcorn is ready. Immediately lift the lid to let the steam out and turn the popcorn in a large bowl. If we don't release the steam, it will soften the popcorn.
How to make caramel or burnt sugar for popcorn?
I heated the sugar in a non-stick pan.
I didn't mix until the sugar melted completely. This is when you can add butter and / or vanilla or cinnamon flavors or just a pinch of salt. Leave it on the fire for another 2-3 minutes, after which the caramel is ready. Butter turns burnt sugar into more sticky and more elastic caramel & # 8211 's not as crunchy.
The healthiest recipe for popcorn
Snacks are the small pleasures of life. Everyone feels the need to nibble on something when watching their favorite TV show or movie, and popcorn is one of the most popular snacks that everyone chooses to share with loved ones.
In addition to the taste, popcorn has other benefits. It is one of the healthiest snacks because it does not have too many calories and has an almost non-existent amount of fat. Moreover, according to littlethings.com, popcorn can also help you fight constipation.
However, the products we sell on the market are not so healthy because they are rich in salt and flavors. This also applies to recipes you make at home. Oil and flavors can completely change the nutritional values of popcorn, which is why we offer a recipe by which you can avoid such mistakes. This simple and healthy recipe keeps the delicious taste of popcorn!
The perfect recipe for popcorn
A team of researchers from France found that the optimum temperature at which corn kernels explode and turn into popcorn is 180 degrees Celsius, regardless of the size and shape of the grains.
Researchers have focused on how corn grains jump when they turn into popcorn. The first thing that appears after the exterior cracks is a limb-like structure, which researchers have called & # 8222foot & # 8221. The energy inside the hot bean is transmitted to this starch leg, which presses on the hot wall of the pot in which the popcorn is prepared, sending the corn bean into the air, from a few millimeters to a few centimeters high.
The study also described the characteristic sound made when preparing the popcorn. Researchers have found that it is not related to popcorn, because it appears earlier. Experts have concluded that the sound is most likely produced by the sudden release of steam under pressure inside the grains. In addition, after the corn explodes, a sudden drop in pressure turns the cavities inside the grains into sound boxes.
"We found that the perfect temperature was about 180 degrees Celsius, regardless of the shape and size of the corn kernel," said Emmanuel Virot of the École Polytechnique in Paris.