Gingerbread Cookie with chocolate and berries

Gingerbread Cookie

Gingerbread Cookie

Ingredients:

  • 3 cups of ginger biscuits (crushed)
  • 1 cup pistachios for decoration +
  • 2/3 cup dates
  • 2 cups coconut yogurt (you can take any yogurt)
  • 1 cup of chocolate
  • berries

Cookies 1 cup pistachios and chop in a food processor. Add figs and mix until smooth mass. In each mold lay out the weight and distribute well.

Yogurt to warm over very low heat. Add the chocolate and mix thoroughly.

Fill the baskets and put in the fridge for 1-2 hours.
Before serving, decorate with berries / fruits and pistachios.

You can also bake very tasty Italian cannoli

 

Ice cream of plums with cardamom

Ice cream of plums

Ice cream of plums

Ingredients:
for plum puree

  • 24 medium sinks
  • 1/2 cup brown sugar

for custard with cardamom

  • 2 cups milk 3.5% or higher, I took the cream of 10%
  • 6 -10 cardamom pods
  • 4 egg yolks
  • 3/4 cup light brown
  • a pinch of salt
  • 2 cup of very cold cream 35%

Preparation:

Heat oven to 430 F.

Plum cut in half and clear of stones, to lay the pan or baking dish with foil or baking paper. Arrange plums cut up, Sprinkle with 0.5 cups of brown sugar. Bake for about 10-20 minutes in zasisimosti on the size and consistency of the sink. Plums should give juice and soften. Allow to cool.

Cooled with plum juice punch blender and pass through a sieve. Totally cool and store in refrigerator until use.

Bring the milk in a saucepan with a thick bottom almost to a boil, add the seeds themselves boxes of cardamom, remove from heat and let stand, covered for 60 minutes. Vzbit yolks with the sugar, a pinch of salt until the mixture becomes fluffy and turns white.

Milk with cardamom drain again bring almost to a boil. Ponemnogo add the hot milk into the egg yolks, still whisking vigorously whisk. If you pour just a lot of milk, egg yolks can curdle. Thus all pour milk. Saucepan wash, pour it in milk and egg mixture to put on a small fire. The mixture must be constantly stir with a wooden spoon or whisk to make it not to burn and is not curled. The cream should thicken, if there is a thermometer that temperatru should be 180 F. Cream in any case can not bring to a boil.

Strain the cream through a sieve prepared in a clean bowl and fully ohdazhit, store in the refrigerator until use.

Very holodnyye cream (I usually put them together with a bowl and whisk in the freezer for 15 minutes) whip until firm peak. Gently stir in the cream with a spatula in cardamom cream, add the plum puree.

Put the container in the freezer as soon as the mixture will seize, to break through the blender to prevent the emergence of large pieces of ice, then another 3-4 times to repeat this procedure every hour kazhdyi poltora.periodicheski blender whisk the mixture so that no large pieces of ice.

Also you can cook Ice cream of avocado

Tuna Salad with Orange

 

tuna salad with orange

tuna salad with orange

Ingredients:

  • 1 cans of tuna (slices) in oil (185gr)
  • 1 large sweet orange
  • 3 medium tomatoes
  • 7-10 olives
  • 50-60 grams of green onions feathers
  • 1 large clove of garlic
  • 1-2 tbsp chopped cilantro
  •  2 tbsp lemon juice
  •  2 tbsp orange juice
  • salt and pepper (preferably white)
  • rastititelinoe or olive oil

Remove the seeds from the tomatoes and cut into small cubes not. Cut green onions, olives, garlic passed through the press
Orange clear of films and finely chopped (~ slice into 4 pieces). Clean the orange over the plate, here’s a couple of tablespoons of juice and you get (if that is enough for one)!

Select from tuna oil and divided into pieces.

Lemon juice and orange combine with garlic, salt, pepper, butter and stir. All the ingredients (except the cilantro) pour the filling and gently, very gently stir gently. Sprinkle with cilantro and serve! We connect and fill the salad just before serving. Enjoy 🙂

If you want to make a cup, then, in my opinion, it’s best to cut figured into 2 parts orange, gently squeeze out the juice and remove any film.

If you like tuna, you can cook Ceviche of tuna

Shrimp salad

 

shrimp salad

shrimp salad

Ingredients:

  • 1/2 small, ripe avocado
  • 2-3 leaves of iceberg lettuce
  • 1 medium orange
  • a handful of arugula
  • a handful of cooked, shrimp cleaned

Filling:

  • 1 tbsp orange and lemon juice
  • 1 tsp honey
  • a pinch of salt and pepper
  • 1 tbsp chopped cilantro
  • 2-3 tbsp olive oil raises or

Iceberg tear his hands and spread on a plate, top to distribute arugula
Clean from the films of orange slices. Do this over a bowl to collect the juice in it, which will be formed during the cooking process.

Avocados are clean and not cut small cubes. If you do not eat the salad at once, sprinkle with lemon juice, avocados, so as not darkened. By the way, not all varieties is very helpful! Spread on lettuce avocado on top of shrimp, pepper and pour the sauce. To do this, mix vegetable oil, honey, salt, cilantro, citrus juice. All!

Bon Appetit!

This salad is a great breakfast, as well Salad with calamari and chilli

Swedish meatballs with beetroot

meatballs with beetroot

meatballs with beetroot

2-3 servings (8 small patties)
Cooking Time — 20 mint
Ingredients:

  • 300g minced beef
  • 100 grams of boiled beets
  • 1 small egg
  • salt, white pepper
  • 1  onions

Beets three on a fine grater and mix with minced meat, egg, salt and pepper. We form small patties and fry them on both sides in vegetable oil until golden. Then close the lid and tormented over low heat for 7 minutes During this time, cut the onion rings and fry it in vegetable oil
Serve cutlets with fried onion and pickled cucumbers. Very tasty it was a garnish.

Bon Appetit!

Cutlets turn out very tasty and also prevlekatelnoy look like Chicken roll with dried apricots and omelette

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