Blue And Pink Baby Flower Arrangement

pesto and coconut cake with raspberry strudel

For this recipe I have to thank the talented English Jo Pratt, in addition to having written a beautiful book entitled "In the Mood for Food," has worked with many chefs and high-level reviews of some importance.

The recipe that I propose today, from his book that I recommend you buy, it is very easy to make and you can also prepare a few hours of 'cool taste advance or opt to serve shortly after it baked and made it cool.

INGREDIENTS (for 12 cupcakes):

125 g unsalted butter, melted

25 g ground almonds 75 g of dried coconut
275 g
sifted icing sugar 75 g flour (no yeast)
1 / 2 teaspoon baking

5 large egg whites 100 g raspberries

PROCEEDINGS

1. Preheat the oven to 180 degrees and retrieved a muffin pan, preferably silicone.

2. Melt the butter in a saucepan.

3. Stir all the ingredients except the raspberries in a bowl that will be added later, stir until a dough without lumps.

4. Spread the mixture into molds and add the raspberries, pressing gently to the surface.

5. Bake the cakes for 15 minutes and once baked golden brown and soft in the middle. Remember them unmold and cool before dusting with icing sugar just before serving.

Pancake Mix Funnel Cake Recipe

This evening I came across a roll of puff pastry, and so I said to myself that it is far too long since I put in my teeth apple strudel. Let us now work!

INGREDIENTS:

1 roll puff pastry 1 apple powdery


50 g of sugar a handful of pine nuts 2
macaroons

1 packet of vanilla sugar 1 / 2 teaspoon of cinnamon sugar for
sprinkle

PROCEEDINGS

1. Turn the oven to 200 degrees. Chop the apple and pour into a bowl with the sugar, vanilla sugar, cinnamon and pine nuts.

2. Mix well and spread out everything on the pastry on a baking sheet well positioned.

3. Close the dough giving the classic form of the strudel, making sure it adheres well to the sides.

4. To add a touch of crumbled amaretti biscuits on the surface.

5. Bake for 15 minutes, the cake baked by warm and sprinkled with powdered sugar.

How To Be Tested For An Enlarged Heart

tart with strawberry jam

Today is the turn of the tart with strawberry jam, prepared at a grill meat at home.

pies I have tasted many, but since I discovered this recipe I have not changed.

INGREDIENTS:

300 g of strawberry jam

120

g sugar 300 g flour 00 g butter 150

1 egg 2 egg

peel 1 / 2 lemon 1 pinch of cinnamon

1 pinch salt 1 teaspoon baking powder sweet

PROCEEDINGS

1. Pour the flour, cut the butter into cubes and mix with your fingertips until it forms a crumbly mixture.

2. Form a fountain with compost made a dent in the center. Add sugar, egg, egg yolks, salt, cinnamon and grated lemon peel. After all mixed, add the baking powder sifted.

3. Work the mixture well and form a ball that will be wrapped in plastic wrap and left to rest in the refrigerator for about an hour.

4. Sprinkle the pastry with a little flour and roll out 2 / 3 of the pastry with a rolling pin to a thickness of 4-5 mm.

5. Now Grease and flour a 24 cm dish and line with pastry, taking care to leave a border of about 1 cm.

6. Pour the jam on the dough and livellatela with a spoon. I recommend using the Austrian d'arbo jam that has an excellent quality and is available in many supermarkets.

7. Retrieved by putting the dough, knead with a rolling pin and made of strips 2 cm wide and 3 mm thick. Hang on the cake horizontally and vertically intersecting handling the dough remained available.

8. Bake in preheated oven at 180 degrees for 25 min. Remove from the oven and let cool about the tart before serving.