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It turned out great but I'm upset that I ran out of powdered sugar :)
- 2 pieces puff pastry
- 1.5 l of milk
- 12 yolks
- 10 tablespoons sugar
- 10 tablespoons flour
- 4-5 sachets of vanilla sugar
Preparation time: less than 90 minutes
RECIPE PREPARATION Cremsnit (grandmother's recipe):
Bake the dough sheets on the back of the tray.
For the cream, boil the milk. Separately, mix the yolks with the sugar, add the flour and the hot milk in a thin thread. Put it back on a very low heat, stirring from time to time until it thickens (minimum 20 minutes). add the vanilla sugar.
Put warm (not hot) cream between the sheets and powder with powdered sugar (which unfortunately I did not have)
Leave it to cool for a few hours and then portion it and serve it with great appetite!
Juice & # 8220inimii & # 8221: lemon with garlic found in grandma's notebook according to an ancient German recipe
A strong combination of garlic, lemon and water, a miraculous and easy to prepare recipe that lowers your cholesterol and keeps your heart healthy. Discover the healing powers of & # 8216The Heart Elixir & # 8217, a remarkable natural treatment with a tradition of hundreds of years in German folk medicine.
This cheap and healthy treatment, based on lemon and garlic, should be followed once a year. It has a detoxifying and cleansing effect, rejuvenating the body inside. One of the basic aspects for which it is so appreciated in folk medicine is its effect in lowering cholesterol, but also in maintaining optimal heart health and blood pressure.
Elixir recipe with Lemon and Garlic
Variant 1 (Original recipe)
-30 cloves of garlic (opt for organic garlic or the one bought from peasants)
-5 organic lemons (will be used with the peel)
-1 liter of water (preferably as pure as possible, spring water or good quality plain water)
Peel the garlic cloves and cut the lemons in half or quarters, without peeling them. Put the ingredients in a blender and grind them until you get a puree. After that, boil the contents in a pot (or pan) in which you poured 1 liter of water. Careful! It is essential to boil only for a short time. It should only boil and, immediately after it starts to boil, remove from the heat and let it cool slowly, naturally. After it has cooled and reached room temperature, put the drink in bottles or glass jars and keep it in the refrigerator. The consistency of the drink should be that of a condensed, dense milk.
Consume half a cup (or a cup) of lemon and garlic drink once a day, 2 hours before or after the main meal, for 3 consecutive weeks. Shake the drink before serving. After 3 weeks in which you consumed a small portion of this drink daily, there is a break of 7-8 days in which you will not consume the drink at all.
After this break of about a week, prepare the recipe again and consume again half a cup of drink daily for 3 weeks. You don't have to worry about the unpleasant smell of garlic. This therapeutic drink can be consumed easily, without twisting the nose due to the smell of garlic. Lemon and garlic have both strong flavors, and the taste of garlic is neutralized by lemon juice and peel.
Summary, treatment schedule:
& # 8211 first period of 3 weeks in which a cup of drink is consumed daily
& # 8211 BREAK 7-8 days
& # 8211 the second period of 3 weeks in which a cup of drink is consumed again daily
Option 2 (recipe that can be prepared without a blender):
There is another way to prepare the miraculous extract and which involves straining the liquid from the pulp obtained from lemons and garlic. The quantities of ingredients also differ slightly:
-4 heads of garlic (40 cloves of garlic)
& # 8211 2 liters of water
Cut the lemons in half and peel them in a blender with the peeled garlic cloves. If you don't have a blender, you can cut and grind the ingredients with a knife. Boil the ingredients in 2 liters of water. Stir occasionally. When it boils, turn off the heat immediately and let it cool. When it has cooled and reached room temperature, separate the pulp from the liquid itself with a strainer. The liquid thus filtered is placed in glass bottles and stored in the refrigerator. The pulp is discarded.
How is it consumed?
In a glass of warm water, mix a tablespoon of lemon and garlic mixture. It is recommended to consume this glass of water every day, preferably in the morning, on an empty stomach, at least 30 minutes before eating.
In medical folklore, there is the story of a lady who gave up heart surgery because following this treatment the cholesterol deposits that clogged and blocked her arteries disappeared & # 8230 we cannot deny them treatment. Both lemon and garlic have a beneficial effect on heart health, helping to reduce arterial blockage. Both garlic and lemon are strong and healthy foods, and the combination of them can only be one to match.
Garlic is a natural antibiotic and can act as a powerful medicine. Scientifically speaking, lemon helps limit atherosclerosis, while garlic facilitates fat metabolism. In Germany, garlic is also used to treat atherosclerosis, and clinical studies show that it can significantly lower bad cholesterol due to its allicin content.
At the same time, garlic also helps to eliminate bile, so it is recommended to be associated with fatty meals. In addition, garlic thus prevents the formation of gallstones and is used in the prevention of infections, colds and flu. In turn, vitamin C present in lemon is essential for the formation of collagen and helps strengthen artery walls. Potassium in lemon can also help regulate blood pressure, and lemon fiber can lower cholesterol. Lemon is known for its strengthening effect on the immune system.
Folk medicine recommends the drink with garlic and lemon as effective in case of poor eyesight and hearing, and some say that the treatment is effective for those who want to lose weight. This mixture also has a beneficial effect on periodontitis.
Obviously, the drink with lemon and garlic is a remedy of the popular natural medicine. If you suffer from a certain disease, follow a special drug treatment or have stomach problems, it would be best to ask your doctor before starting this natural treatment.
I would like to participate in this beautiful and very sweet collection proposed by Mara - Pan di Panna with the dessert that for me represents the absolute dessert of my grandmother. My maternal grandmother, the one who raised and cared for me from the time I was born until I started school but who loved me like a daughter and in her last years told everyone that she had 4 children (only 3 were her real children: my mother, her sister and a brother the fourth was me :-)). The fondest memories of my life are linked in one way or another to my grandmother. my childhood, his house that even today is the only house that appears to me in my dreams .. I remember everything even if the house is no more
My grandmother was born in 1915 in a small village near Bucharest (Romania) into a mixed Serbian - Bulgarian family. she was baptized Floarea (in Italian Fiore) .. Born before the great Union of December 1, 1918, she lived both wars first as a baby girl and the second as a young mother in turn. Maybe her life was full of events like the history book but most of all it was full of love that she gave to all of us.
Now she is gone, but in my heart she will live forever.
with me in 1973 (in Bucharest)
in the summer of 2002 (USA)
This dessert for the tradition of our family was prepared only for New Year. I remember my grandmother spreading the pasta very thin because according to her "under the pastry you have to read the newspaper". But you can also prepare it with the pasta dough that you buy ready-made. or as I did I am lazy spreading the dough with the pasta machine (as you do for lasagna, to the last or penultimate number and still widening a little with your fingers each piece of dough, do not be afraid even if put it in pieces in the pan is fine, and help yourself with a little flour so that the pastry does not stick).
ingredients for a baking tray 25 cm * 36 cm:
1 packet of wire pasta *
melted butter or oil to brush the puff pastry (this time I used seed oil)
1.5 l of milk
9 tablespoons (scarce) of flour or starch / cornstarch
12 tablespoons (full) sugar
9 small eggs (or 7 large ones)
- prepare the cream over a very low heat with the latex, sugar, flour / starch / cornstarch, always amalgamating until a veil remains on the spoon. Add the vanilla and leave to cool. When the cream is warm, pour in the beaten eggs as for an omelette and mix in buckets (the cream should not be too hot so as not to cook the eggs). Either you can prepare a custard with these ingredients or according to your recipe.
- Brush the pan with butter or oil and dust with flour
- spread a layer of 6 sheets brushed with butter (one sheet, butter or oil another sheet .. and so on) .. the layer of sheets should not only be on the bottom of the pan but also on the edges
- pour in the cream and fold the pastry from the edges of the pan over the cream (as in the photo)
- cover with the other 4 sheets always buttered / oiled together and with a very sharp knife try to cut these sheets (only the upper ones) into squares. if you can't you can crest it with scissors marking some lines .. if you don't crest or cut the puff pastry before baking it will be very difficult to do it later when the puff pastry is very dry
- Bake over medium-low heat until golden.
Sprinkle with icing sugar only when it has cooled well. Better cut and serve the next day. It is kept in a cool room.
here cut only a couple of hours later and the cream is still a little too soft:
Cup cream (grandmother's recipe)
When I was a child, my Iaiaca (grandmother) pampered us, grandchildren, with a very tasty dessert: a cup cream (grandma's recipe). That's how I grew up, with the unmistakable and absolutely delicious taste and with this name.
We also prepared it in high school (as if) and we really liked it.
Recently, I remembered this cream in my cup and looked for my grandmother's recipe. I prepared it and as happy as I was, it came out tasty. I added an ingredient at the end, but Grandma's recipe was even simpler.
Let's see what ingredients we used and how it is prepared. My dwarfs enjoyed with a big mouth :)))
Preparation time: 30 minutes Number of servings: 10 & # 8211 12
- 1 l sweet milk (cow)
- a pinch of salt
- 4 lg raw sugar
- 4 lg grated wheat flour (3 lg fuller with starch)
- 2 lg black cocoa
- 100 gr milk or dark chocolate
Method of preparation:
If you add chocolate, it will have more consistency. I recommend you taste it before adding chocolate, to see if you like it.
Leave to cool, then place the containers with cold cream in the refrigerator. Serve cold, plain or with a drizzle of sweet cream.
The cream in the cup is a simple dessert, easy to prepare and delicious!
May it be useful to you!
What is shock and when are the flowers good for shock
Shock is the oldest plant cultivated by mankind, it has been present in society for over four millennia. The shock has the botanical name Samabucus nigra, is a medium-sized shrub with a spreading stem, on average up to five meters and blooms from May to June-July. The fruits of the plant are black, glossy berries, 6-8 mm in diameter, with purple-purple juice and sweet-sour taste. These fruits can be used to make jams or jams.
As for the shock, for a shocking recipe like in grandma's time, cool and tasty, we need shock flowers. These are best harvested at the beginning of flowering, when 70-80% of them are in bloom. If they are picked too late, the flowers become bitter and the shock does not come out as delicious.
* If you use butter, it must be soft, rub it to have the consistency of butter, only then fill the cup. You do not have to liquefy it to fill the cup, because the amount will no longer be equivalent to 1 cup of lard!
Slice the walnut kernel lengthwise. Set it aside.
Rub the lard / butter with the powdered sugar until it becomes a frothy cream.
Add the yolks one by one and mix well after each one.
Incorporate vanilla, juice and lemon peel.
Put enough flour to get a slightly softer dough (the crust will stick to your hand).
Wrap and let cool for at least 1 hour or until the dough hardens.
Remove on the work surface and form balls with a diameter of about 2 cm, then lightly flatten them.
Beat the egg whites with the vanilla sugar.
Pass each ball through the egg white (or you can just grease the top with a brush), then through the ground walnut.
Transfer to a tray lined with baking paper.
Insert in each a few pieces of walnut cut lengthwise.
Put in the preheated oven, for about 25 minutes, at 180 degrees or until the cookies are ripe and brown just a little on the edge.
Remove the tray and let the cookies cool for 5 minutes, then remove them and leave them on a grill to cool.
One gram of product and bloom all the flowers in the house - checked! Grandma's fertilizer recipe for indoor plants!
Today, we tell you about a wonderful fertilizer for flowers and plants, which comes to life by seeing with your own eyes. We're talking about boiled egg yolk.
From time immemorial, our grandmothers knew about this fertilizer recipe for fragile and withered flowers. Egg yolk is a food product that combines a symbiosis of nutrients, vitamins and minerals. It contains vitamin A, B, P, D, K.
To prepare the fertilizer, take a boiled egg yolk, pass it well with a fork, pour a little water into a jar or bottle, add the yolk and stir until it dissolves in the liquid. After that, add enough water to get 1l of solution and you can immediately fertilize the plants.
Add 3-5 tablespoons to each pot.
By the way, the elders said that hydrogen sulfate, eliminated by eggs, has a beneficial effect on the root system of any plant.
Grandma's recipe: how to make homemade chocolate quickly and easily! We guarantee it is better than the one you bought
Those who want to remember their childhood can try this delicious dessert, which we were all looking forward to when our grandmothers pampered us with something sweet, respectively with homemade chocolate.
It is a simple dessert to prepare, but with an unmistakable taste, as explained by Mrs. Jana from Targu-Jiu for Agerpres.
The necessary ingredients are the following:
- 250 grams of powdered milk
- 1/2 kilogram of sugar
- 200 grams of butter
- 100 grams of cocoa
Method of preparation:
"Put the sugar on the fire and bind it with a glass of water and let it boil until it makes" bubbles "on the surface. Add the powdered milk mixed with cocoa and diced butter. Bring to the boil a few times and then it overturns in a tray ", explains Mrs. Jana.
Let cool, then portion and serve. If you want, you can add to the composition a few walnuts fried in the oven and crushed.
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Creamy (vanilla puff pastry and cream)
Oauuu. how simple is the french dough recipe. Guaranteed, I will do it not only for cream but also for some mushrooms covered in dough. it was raining in my mouth. Regarding the cream that I like the most, but I didn't do it much because of the commercial sheets that I don't like. I would break the sheet on top and put it like that. looks good and you get rid of fff easily when cutting & # 65533 & # 65533
I'm glad to hear that my recipe won you over! I tried several sheets from the store and not all of them were bad, but it seems that the homemade ones are getting better and better - plus we know exactly what I put in them. It's as if you don't expect such a simple recipe when you hear its name: "French quotation mark" sounds sophisticated and seems complicated. The cream doesn't look bad with the crushed sheet on top, but I don't like it because I would like it to look like the one in the confectionery :)
I have been using the recipe for a few years, thank you :)
The recipe you offer us today I would call it by heart, because my late mother-in-law was a specialist in preparing cream, without me being able to write down the recipe from her. I will prepare your recipe. Thank you,
Unfortunately, we never think that the time when we will lose our loved ones will come sooner than we would expect. Inevitably, after they leave, we are left with the regret that we did not get to do a lot of things. I hope the cream recipe is exactly as my mother-in-law did.
My girlfriend is a big fan of cream and I was really thinking of making a surprise for her. the recipe doesn't seem as complicated as I expected, Now I hope it comes out: D
Anyway, you know how to say: & quotgest matters & quot, & quote to appreciate the effort & quot and the like, so you will still do well after the experience with the cream :)) I hold your fists, I hope you get a cream at least like the one in the recipe pictures my!
I tried the recipe and it was a success! everything I tried on this site was super delicious. Thank you very much
You don't have to, I'm waiting for you to try all the recipes on the site - well, not absolutely all of them, but all of them that seem to be to your taste :)
Do we make a single sheet that we fold into four?
Yes. We make a single sheet of cream that we fold four times until the end and each time we fold it, we first grease it with butter in half (that is, the part that we cover with & quotpatura & quot). Then we will divide this single sheet into two parts and we will stretch them to obtain those two final sheets in which we will pour the cream cream sandwich. It can be seen quite well in the images of the recipe (in other words, those small images can be enlarged with a click). Spor folded it! :)
Thanks, I made a yesterday did not come out a puff pastry dough I think I was wrong somewhere, but it came out a very good fragile and crumbly dough. It was a success. Thank you
With pleasure, I'm glad to hear that you liked the cream even if that foil didn't come out exactly as it should. Maybe when you read the recipe you missed something important, but apparently without much significance, for example the fact that it had to be kept in the fridge for a while before being spread out.
Fragile and crumbly dough-yes, puff pastry-ba :( - I don't know why. I couldn't incorporate in the dough (besides the 2 yolks, 1/2 packet of butter and a spoonful of vinegar) more than 200 g And so it was pretty loud, it wasn't bad, but it wasn't puff pastry.
Nicoleta, no matter how small the eggs used in the recipe, it still seems strange to me that only about half of the amount of flour could be incorporated. The dough for the cream puff pastry must be hard, my advice is that next time you & quotindesti & quot at least 300 g of flour - if you knead vigorously, eventually it will come in. You should not be discouraged, especially since you have seen that, in the worst case, the cream will still be "quotable".
In an old recipe it says that the dough must be strong like pasta / noodles. You don't need eggs or butter and only 3 tablespoons of vinegar, salt and water. After kneading it to be homogeneous, let it cool for about 10 minutes, then start packing it with butter rubbed with flour. The wrappings are made by spreading on the rolling pin 2 portions greased with butter rubbed with flour. Each greased sheet is rolled like a roll and then put back in the fridge for a while. You can freeze this dough if it comes out longer and use it on another occasion.
My dough shattered and I couldn't stretch it anymore ?! I don't know WHAT I did wrong!
It's hard for me to give my opinion without seeing the dough and without knowing how exactly the recipe was put into practice, but I think it may have been too much flour. My advice is to incorporate less flour next time.
I also wrote in the recipe, but you missed it :) The cream puff pastry is kept in the oven until it browns (about 25-30 minutes).
very simple and good, thanks.
With pleasure, I hope you also made the cream puff pastry, not just the vanilla cream.
It seems simple to do. Thanks for the recipe. I think it's the classic one. All the better. I hope I succeed! :)
I'm holding your fists! And & quotiau & quot my thanks only if I hear that your cream has succeeded :)
I tried the recipe, but it didn't work out. I added all the flour (400 g) to the dough and it didn't bind at all, it was crumbly. I had to put more water. In the end, the dough was good, but the cream ruined everything, because it came out very hard and it felt like there was a lot of starch in it. Did I leave it on the fire too long? It looks more like a crust than a cream.
The creamy flour varies slightly due to the different quality and / or the size of the yolks. The cream may have hardened so much because it was kept on the fire too long, otherwise the butter should have softened without problems. About the starch, I don't know what to say. I didn't feel it in the cream at all.
Your recipe is wrong, I followed all the steps, and I don't make cakes today. a dough that is not only creamy and not a cream as thick as a brick. it 's my fault that I trusted myself to waste my time and ingredients.
The comment I wrote a few minutes ago was not published. don't be upset, man, in the pan, but don't give recipes just for the sake of praise. Thank you!
Comments on recipes only always appear, but they are not published automatically, but only after they are approved - this has been happening for several years, due to the increasingly present spam on the internet (the fact that neither the foil nor the cream would have come out to an experienced person in the kitchen it sounds a bit suspicious to me and makes me think of a kind of & quotrautacioso-spam & quot, but I approve of it precisely because I trust the cream recipe).
I'm sorry to hear that the cream didn't come out, but that doesn't mean the recipe is wrong, and the best proof is the fact that it worked out for me (and I'm not a great kitchen specialist, for me cooking was and only one game remained). I always write recipes carefully (I even exasperate some with the multitude of details), I waste a lot of time trying to pose all the stages of preparing a recipe (although I know too well that many culinary blogs are content to put two or three cool pictures and no one complains), so logic should say that my recipes are reliable. Praise would be the last thing that interests me here. Sometimes recipes that we have mastered for years do not work out due to carelessness or the quality of the ingredients used, cooking is not an exact science and maybe we should not be overly upset when things do not turn out the way we wanted.
Mix the gelatin in the cold milk and leave it for 3 minutes, then put it on the right heat until it boils.
Meanwhile, mix the eggs with the sugar and vanilla until it becomes a yellow cream.
Pour the milk with hot gelatin over the egg mixture as slowly as the mayonnaise oil, always stirring with the mixer, then let it cool, taking care to mix from time to time to obtain a consistent cream. no lumps.
When it has reached the consistency of a sour cream, mix it with whipped cream very well (manually not with the mixer). Put it over the baked sheet. Put the second sheet on top and powder it with powdered sugar. Put it in the fridge and after half an hour it can be consumed.
I usually spread it from a sheet and take out two sheets that I bake on the back of the tray (without oil or flour). The quantity given above is for a single tray measuring 33/23 cm