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ŠIS SKYRIUS LAUKIA REMĖJO !
ŠIS SKYRIUS LAUKIA REMĖJO !
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Tutsi
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Patiekalų receptai ne Lietuvių kalba
Patiekalų receptai ne Lietuvių kalba
Dekit cia visus receptukus kitomis kalbomis
Dekit cia visus receptukus kitomis kalbomis
Lai jau bus taip,kaip yra,bet ateiciai gal tvarkingiau bus 
O kas isdriso pasakyt ,kad prasta?ir grazi galva tarpkita ko!!!Tik tegu nors trecdali tokios kas turetu.O tu ja visa valdai!Ir fintu zinai,kad neapsisuktu,as jau isidemejau-reikia isikast i apykakle. 
O cia dar ne pabaiga.ten tiek ir tiek i ja prideta.zodziu,Tutsi,gerai,kad esi !!
O cia dar ne pabaiga.ten tiek ir tiek i ja prideta.zodziu,Tutsi,gerai,kad esi !!- Prikabinti failai
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PUMPKIN PIE
Start by assembling ingredients: 3/4 cup heavy cream, 3/4 cup whole milk, 1 can pumpkin (15 ounces), 1 cup dark brown sugar, 3 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt. Fresh pumpkin can be used, but it must be cooked first (usually by cutting the pumpkin into pieces and baking in the oven). Its becoming increasingly difficult to find good pumpkins in supermarkets since the ones sold for carving dominate the shelves (or bins) and just aren't that good for eating. Save some time and trouble, buy the canned pumpkin. We'll cook the canned pumpkin briefly with the spices, so it'll be difficult to taste or smell any difference between the canned pumpkin and the fresh for this pie.
Prepare a 9-inch pie crust or defrost a frozen pie crust. Using a fork, punch holes into the dough so it won't rise while prebaking. If using pie weights, this step is unnecessary. Prebake the pie crust according to directions or at 400°F for about 10 minutes.
Meanwhile, whisk pumpkin and spices (cinnamon, ginger, nutmeg, cloves, and salt) together over medium heat in a medium sauce pan. When the pumpkin begins to cook, whisk in the brown sugar.
Once the mixture is fully blended, scrape the sides of the saucepan down and whisk again.
Add milk and cream and continue to whisk.
Once the mixture begins to bubble and splutter, remove from heat.
Place the three eggs into a blender.
Blend the eggs to form a nice creamy consistency (about two seconds).
While blending on low speed, pour the pumpkin pie filling through the feeder hole in the blender cap. This will help break down any fibrous or tough parts of pumpkin creating a smooth filling.
Pour the pumpkin pie filling into the prebaked crust. If you used a deep dish pie crust, this should fit perfectly. I used a "normal" pie crust, so there was about a cup of filling left over, which can be made into pumpkin custards by filling ramekins. Bake at 400°F for 25 minutes or until center of pie is jiggly when pie is rotated gently.
Remove from heat and let cool on a cooling rack for at least one hour. The center will fully set without over cooking the outer edges by removing the pie early. Refrigerate and serve cold, warmed up, or at room temperature.
Start by assembling ingredients: 3/4 cup heavy cream, 3/4 cup whole milk, 1 can pumpkin (15 ounces), 1 cup dark brown sugar, 3 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt. Fresh pumpkin can be used, but it must be cooked first (usually by cutting the pumpkin into pieces and baking in the oven). Its becoming increasingly difficult to find good pumpkins in supermarkets since the ones sold for carving dominate the shelves (or bins) and just aren't that good for eating. Save some time and trouble, buy the canned pumpkin. We'll cook the canned pumpkin briefly with the spices, so it'll be difficult to taste or smell any difference between the canned pumpkin and the fresh for this pie.
Prepare a 9-inch pie crust or defrost a frozen pie crust. Using a fork, punch holes into the dough so it won't rise while prebaking. If using pie weights, this step is unnecessary. Prebake the pie crust according to directions or at 400°F for about 10 minutes.
Meanwhile, whisk pumpkin and spices (cinnamon, ginger, nutmeg, cloves, and salt) together over medium heat in a medium sauce pan. When the pumpkin begins to cook, whisk in the brown sugar.
Once the mixture is fully blended, scrape the sides of the saucepan down and whisk again.
Add milk and cream and continue to whisk.
Once the mixture begins to bubble and splutter, remove from heat.
Place the three eggs into a blender.
Blend the eggs to form a nice creamy consistency (about two seconds).
While blending on low speed, pour the pumpkin pie filling through the feeder hole in the blender cap. This will help break down any fibrous or tough parts of pumpkin creating a smooth filling.
Pour the pumpkin pie filling into the prebaked crust. If you used a deep dish pie crust, this should fit perfectly. I used a "normal" pie crust, so there was about a cup of filling left over, which can be made into pumpkin custards by filling ramekins. Bake at 400°F for 25 minutes or until center of pie is jiggly when pie is rotated gently.
Remove from heat and let cool on a cooling rack for at least one hour. The center will fully set without over cooking the outer edges by removing the pie early. Refrigerate and serve cold, warmed up, or at room temperature.
Žiūriu mergiotės nesnaudėt kol aš gastroliavau 
Jelly cakes
Ingredients
1 cup boiling water
1 x 85 g (3 oz) packet strawberry or raspberry jelly crystals
3/4 cup cold water
125 g (4 oz) butter
1/2 cup caster (superfine) sugar
1 egg
1 1/4 cups self-raising (self-rising) flour, sifted
1/2 cup milk
1/2 teaspoon vanilla essence
2 1/2 cups desiccated coconut
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Method
Pour boiling water into a large heatproof jug. Sprinkle jelly crystals into jug, stir until crystals are dissolved, then stir in cold water.
Pour jelly mixture into a large, shallow dish, about 20 x 25 cm (8 x 10 in), cover and refrigerate for 2-2 1/2 hours, or until jelly is just starting to set. (It is important that the jelly is used at the right consistency; if it is too firm it will not stick to the cakes.)
Meanwhile, lightly grease 3 x 12-hole shallow patty-pan tins (1 1/2-tablespoon capacity) and preheat oven to 180°C (350°F). Cream together butter and sugar with an electric mixer until light and fluffy. Add egg and beat until just combined. Add flour, milk and vanilla and mix until smooth.
Spoon tablespoons of the mixture into prepared tins. Bake for about 10 minutes, or until lightly browned. They're ready when a skewer inserted in the centre comes out clean. Remove cakes from tins and transfer to a wire rack to cool.
Remove jelly from refrigerator and quickly roll a cake in the jelly, coating it evenly. Toss the jelly-covered cake in coconut until it's coated all over. Repeat with remaining cakes and arrange on a platter to serve.
Ingredients
1 cup boiling water
1 x 85 g (3 oz) packet strawberry or raspberry jelly crystals
3/4 cup cold water
125 g (4 oz) butter
1/2 cup caster (superfine) sugar
1 egg
1 1/4 cups self-raising (self-rising) flour, sifted
1/2 cup milk
1/2 teaspoon vanilla essence
2 1/2 cups desiccated coconut
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Method
Pour boiling water into a large heatproof jug. Sprinkle jelly crystals into jug, stir until crystals are dissolved, then stir in cold water.
Pour jelly mixture into a large, shallow dish, about 20 x 25 cm (8 x 10 in), cover and refrigerate for 2-2 1/2 hours, or until jelly is just starting to set. (It is important that the jelly is used at the right consistency; if it is too firm it will not stick to the cakes.)
Meanwhile, lightly grease 3 x 12-hole shallow patty-pan tins (1 1/2-tablespoon capacity) and preheat oven to 180°C (350°F). Cream together butter and sugar with an electric mixer until light and fluffy. Add egg and beat until just combined. Add flour, milk and vanilla and mix until smooth.
Spoon tablespoons of the mixture into prepared tins. Bake for about 10 minutes, or until lightly browned. They're ready when a skewer inserted in the centre comes out clean. Remove cakes from tins and transfer to a wire rack to cool.
Remove jelly from refrigerator and quickly roll a cake in the jelly, coating it evenly. Toss the jelly-covered cake in coconut until it's coated all over. Repeat with remaining cakes and arrange on a platter to serve.
Paskutinį kartą redagavo justuke 07 Vas 2008, 15:12, redaguota 1 kartą(us).
FRUIT LOAF WITH FRESH LIME AND SINGER
Makes 2 cakes.
175g self-raising flower, 100g soft butter, 100g caster sugar, 3 eggs - beaten, 50g raisins, 50g glace cherries - quartered, washed and dried well, 150g sultanas, 4 bulbs stem ginger - finely chopped, finely grated zest of 2 limes.
1. You will need two 450g (1 lb) loaf tins, greased and base lined.
2. Preheat the oven to 160ºC/325ºF/Gas 3.
3. Measure all the ingredients for the cakes into a large bowl. Mix well until smooth. Divide between the two loaf tins, and level the tops.
4. Bake in the preheated oven for about 45-50 minutes until golden brown or test if cooked by inserting a skewer into the middle of the cake, if it comes out clean the cake is cooked. Leave to cool in the tins.
FOR THE ICING
100g icing sugar - sieved, 2 tablespoons lime juice, 1 bulb stem ginger - chopped,
finely grated zest of 1 small lime.
Simply mix the icing sugar and lime juice together until smooth. Spread over the top of the cakes. Garnish with ginger down the centre and arrange lime zest over the top.
Recipe taken from How to be a Domestic Goddess by Nigella Lawson - Page 23.
MALIBU ICING (slightly adapted)
125g instant royal icing
1 tablespoon Malibu
1 tablespoon water
Simply mix together until smooth and pour over the cake.
Makes 2 cakes.
175g self-raising flower, 100g soft butter, 100g caster sugar, 3 eggs - beaten, 50g raisins, 50g glace cherries - quartered, washed and dried well, 150g sultanas, 4 bulbs stem ginger - finely chopped, finely grated zest of 2 limes.
1. You will need two 450g (1 lb) loaf tins, greased and base lined.
2. Preheat the oven to 160ºC/325ºF/Gas 3.
3. Measure all the ingredients for the cakes into a large bowl. Mix well until smooth. Divide between the two loaf tins, and level the tops.
4. Bake in the preheated oven for about 45-50 minutes until golden brown or test if cooked by inserting a skewer into the middle of the cake, if it comes out clean the cake is cooked. Leave to cool in the tins.
FOR THE ICING
100g icing sugar - sieved, 2 tablespoons lime juice, 1 bulb stem ginger - chopped,
finely grated zest of 1 small lime.
Simply mix the icing sugar and lime juice together until smooth. Spread over the top of the cakes. Garnish with ginger down the centre and arrange lime zest over the top.
Recipe taken from How to be a Domestic Goddess by Nigella Lawson - Page 23.
MALIBU ICING (slightly adapted)
125g instant royal icing
1 tablespoon Malibu
1 tablespoon water
Simply mix together until smooth and pour over the cake.
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- IMG_1373a.jpg (20.53 KiB) Peržiūrėta 11233 karus(ų)
Frozen chocolate bananas
2 ripe but firm bananas
6 ounces dark chocolate, chopped, or semisweet chocolate chips
2 tablespoons vegetable oil
1/2 cup granola, chopped pecans and walnuts, or sprinkles (optional)
Preparation:
1. Line a baking sheet with nonstick foil or parchment paper.
2. Cut the bananas in half and insert a Popsicle stick into each half, as shown. Place them on the baking sheet and freeze for 15 minutes.
3. Meanwhile, melt the chocolate with the oil in a Pyrex measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth.
4. Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).
5. Freeze until the chocolate sets, 30 minutes. Serve or freeze in an airtight container for up to a week.
Pagal šitą receptą aš dariau, gaunasi tikrai skanu. Tik foto čia ne mano
2 ripe but firm bananas
6 ounces dark chocolate, chopped, or semisweet chocolate chips
2 tablespoons vegetable oil
1/2 cup granola, chopped pecans and walnuts, or sprinkles (optional)
Preparation:
1. Line a baking sheet with nonstick foil or parchment paper.
2. Cut the bananas in half and insert a Popsicle stick into each half, as shown. Place them on the baking sheet and freeze for 15 minutes.
3. Meanwhile, melt the chocolate with the oil in a Pyrex measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth.
4. Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).
5. Freeze until the chocolate sets, 30 minutes. Serve or freeze in an airtight container for up to a week.
Pagal šitą receptą aš dariau, gaunasi tikrai skanu. Tik foto čia ne mano
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Forelle
- Virtuozas
- Pranešimai: 11071
- Užsiregistravo: 28 Geg 2007, 08:46
- Pliusai: 689
- Miestas: Kaunas
- Susisiekti:
Fruit Minestrone
for Apricot syrup:
40 cl of water
70 g of sugar
zest of one lime
1 tsp of vanilla
15 cl of apricot juice
7 leaves of fresh basil
ministrone fruits:
12 pcs of strawberries
1 banana
1/2 ripe mango
1 kiwi
Start by preparing the apricot syrup. In a casserole mix all the ingredients except the fresh basil leaves. Cover and wait until it boils. Turn off the stove and transfer the syrup in a bowl and let it cool down. Add the thinly sliced basil leaves in the syrup and let it infused for at least 30 minutes. During those time, wash and dry the fruits. Peel the mango, banana and kiwi. Take off the green part of the strawberries. Cut all the fruits in dice of about 3cm. Put them in a bowl, cover and keep in the fridge. Dress each soup plate with the mixed fruits and put about 1-2 ladle of apricot syrup. You can serve this soup with some lemon sorbet as suggested by the recipe.
for Apricot syrup:
40 cl of water
70 g of sugar
zest of one lime
1 tsp of vanilla
15 cl of apricot juice
7 leaves of fresh basil
ministrone fruits:
12 pcs of strawberries
1 banana
1/2 ripe mango
1 kiwi
Start by preparing the apricot syrup. In a casserole mix all the ingredients except the fresh basil leaves. Cover and wait until it boils. Turn off the stove and transfer the syrup in a bowl and let it cool down. Add the thinly sliced basil leaves in the syrup and let it infused for at least 30 minutes. During those time, wash and dry the fruits. Peel the mango, banana and kiwi. Take off the green part of the strawberries. Cut all the fruits in dice of about 3cm. Put them in a bowl, cover and keep in the fridge. Dress each soup plate with the mixed fruits and put about 1-2 ladle of apricot syrup. You can serve this soup with some lemon sorbet as suggested by the recipe.
Cherry Jam Filled Buttermilk Pancakes
(Makes 20 small pancakes)
1 cup flour
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
zest of 1/4 lemon
2 egg yolks
1 cup buttermilk
3 egg whites, beaten to stiff peaks
7 tbsp cherry jam
confectioner's sugar for garnish (optional)
In a bowl, sift together the dry ingredients. Add the lemon zest and then the buttermilk. Whisk in yolks until well combined. The batter will be lumpy. Gently fold in the egg whites, in two additions.
Heat your pan on medium heat and grease well (butter or oil). When the butter (or oil) starts bubbling, start several pancakes, 1 tablespoon of batter each. Add a 1/2 teaspoon of jam to the center of each pancake and then follow with a topping of 1 tablespoon more of the batter. Cook for 3-5 minutes on one side, flip, and cook for 3 minutes more. Transfer to a plate and keep warm. Repeat with the remaining batter.
(Makes 20 small pancakes)
1 cup flour
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
zest of 1/4 lemon
2 egg yolks
1 cup buttermilk
3 egg whites, beaten to stiff peaks
7 tbsp cherry jam
confectioner's sugar for garnish (optional)
In a bowl, sift together the dry ingredients. Add the lemon zest and then the buttermilk. Whisk in yolks until well combined. The batter will be lumpy. Gently fold in the egg whites, in two additions.
Heat your pan on medium heat and grease well (butter or oil). When the butter (or oil) starts bubbling, start several pancakes, 1 tablespoon of batter each. Add a 1/2 teaspoon of jam to the center of each pancake and then follow with a topping of 1 tablespoon more of the batter. Cook for 3-5 minutes on one side, flip, and cook for 3 minutes more. Transfer to a plate and keep warm. Repeat with the remaining batter.
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- CherryJamFilledPancakes.jpg (19.15 KiB) Peržiūrėta 11186 karus(ų)
