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Wednesday 31 May 2017

Portuguese cream cakes - Pastéis de nata

How long have I not cooked them! Bitch, as I wanted!)) I adore them almost more than anything that exists in this infinitely beautiful and sweet confectionery world!)) This time I prepared a simplified version, in the sense that the cream for cakes is prepared much faster Than in my previous, more traditional variant, but on taste, it precisely does not affect the worst. Cakes are delicious!
By the way, I can not but share: recently quite by accident discovered that the delicious pastéis de nata can now be bought in Moscow, these talented guys!)). In the near future, I plan to treat with pleasure and compare with my own! :))
Portuguese cream cakes II

Ingredients:
450 grams of puff pastry ready or homemade

Cream:
500 ml of cream 35%
200 g of sugar
8 yolks
2 tablespoons Flour
Thinly peeled skin of 1 lemon
Powdered sugar or ground cinnamon


Preparation:
1) Cream: in the saucepan combine all the ingredients, mix thoroughly with a whisk and put on medium heat. With constant stirring, bring the mass to a boil and thicken. Remove from heat, pour into another container, strain through a sieve and remove lemon peel. Tightly press (with touch) the food film and cool at room temperature until the warm state.

2) Puff pastry thinly roll out. Cut the circles of the required diameter, spread on the bottom and sides of the molds (fit cake molds). Lubricate pre-shaped oil with no need. Stab the bottom of the dough with a fork.

3) Heat the oven to 260 ° C (maximum temperature in the gas oven). Cool the cream on the molds and put the bake for 15 minutes to a bright golden color.

4) Cool the cakes, then gently remove them from the molds with a knife and sprinkle with powdered sugar or ground cinnamon before serving.

Trump card: How Russia decreed the fate of NATO officers caught in the basements of Aleppo


Sensational news about the seizure of NATO instructors in eastern Aleppo, voiced by the Syrian Ambassador to the United Nations on December 16, and then swollen into the press, with the effect of a bomb that exploded, smoothly came to naught.

Obviously, the suppression of this incredible incident took place after NATO and the Syrian coalition reached mutually beneficial agreements. Political analysts learned about what happened to the foreign instructors of militants from the North Atlantic Alliance.

In the middle of December, NATO's participation in the Syrian conflict was confirmed by vivid evidence in the form of one and a half hundred NATO officers. However, information about them came in the media is very dosed. The first list of 14 people was published on December 18 by President of the Aleppo Chamber of Commerce Fares Shehabi.

It was dominated by citizens of Saudi Arabia, but there was also one representative from the United States, Israel, Qatar, Morocco, and Turkey. Then this list increased to 17 people, and then grew as much as 110.

The capture of NATO instructors was the second in the practice of the Syrian Arab Army for all five years of the war in Syria. For the first time, luck smiled at the Syrians in February 2012 in Homs, when 40 Turkish and 20 French officers were captured in the rebel quarter of Baba Amr.

However, all of them, through the mediation of Lebanon, were returned to their national armies. Note that in both cases, Damascus met the international obligations of the Geneva Convention, which prohibits the publication of images of prisoners.

It is obvious that the case in eastern Aleppo is not the last, considering that there are over six thousand newly identified foreign mercenaries in Syria, and NATO military missions strive to move there from Iraq after Mosul is taken. However, the capture of NATO members caused such a resonance in the West that it forced the anti-Syrian allies from the Security Council (the United States, Britain, France) to urgently convene a meeting of the Council in order to hush up the conflict.

After all, NATO did not sanction the operation in eastern Aleppo. It was organized by the United States and was operated from the NATO base in Izmir from the territory of Turkey.

As early as December 18, France proposed a resolution on a monitoring mission to Aleppo, which met with a stiff rebuff from Russia. Syrian Ambassador Bashar Jaafari of Syria saw in it an attempt by NATO members of the UN Security Council to ensure the safety of their commandos in eastern Aleppo and get them back, as well as "to deter terrorists in their intention to lay down their arms."

However, the resolution was adopted after the Russian amendment. A large-scale humanitarian operation began in Aleppo to raise the civilian population and 30,000 militants, during which Syrian intelligence succeeded in identifying another 1,500 fighters with 120,000 refugees.

The fate of NATO instructors told the director of the Center for the Study of the Middle East and Central Asia Semyon Bagdasarov in an interview with the radio "Vesti.FM." According to the military expert, Russia has made concessions to the West "in exchange for the withdrawal of women, children and wounded soldiers from two Shiite enclaves in Idlib," and "in the hope that this will give us the opportunity to sit down at the negotiating table in Astana, Sign an agreement and get a truce. "

"If we did not release them, the meeting in Astana would be in doubt," Bagdasarov said. In addition, the Syrian army needs a breather to gather strength for the final breakthrough in Idlib and Palmyra.

Thus, Russia did not start showing off from the captivity of NATO instructors in eastern Aleppo, which would give credence to the fact that for so long everyone knows. The participation of NATO, in particular, the United States, in the support of the militants of the terrorist groups "Islamic State" and "Front and Nusra", banned in Russia, has been repeatedly proved by numerous evidence.

Instead of exposing its "partners" in a bad light, the Russian leadership made a bid to save civilians and a peaceful settlement, counting on a long strategy in the Syrian war ...

Tuesday 30 May 2017

Easy supper: recipes for nutritionists

They are experts in the field of healthy nutrition, and they know for sure: supper should be no later than 3 hours before bedtime. And not carbohydrate products, and protein and vegetables ... However, in their lives, there are late business meetings in restaurants, exhausting evening workouts, after which I want not boiled fish with broccoli, but a roll with butter. Their husbands and children, like yours, do not like tastelessly steamed cutlets and will always prefer them to spaghetti with cream sauce. How come in such cases, the pros of a healthy diet? What is their ideal light dinner? Here are some recommendations and culinary recipes from nutritionists.

4 servings
200 g low-fat cottage cheese
300-400 g of chicken breast
1 egg
1 onion

Salt, pepper to taste
Onion peel, cut into small pieces. Chicken breast, too, cuts into pieces. All the ingredients through the meat grinder. Salt, pepper and mix the stuffing. Form 4 cutlets. Bake in oven or airtel until cooked.

A light dinner in a restaurant is one vegetable dish
The head of the Center for Personal Dietetics "Palette of Nutrition", dietitian Ekaterina Belova is always very busy. Sometimes so much that he spends the whole day at work from 9 am to 9 pm and does not have time to have dinner on time.

"I come back from work so tired that I do not eat at all - it's not an option for me, even if I came home by midnight," says Catherine. "I have to get energy with food." Therefore, on such days I try to find at least five minutes to have a snack at 7-8 pm, for example, what remains of dinner. And when coming home, I drink a glass of yogurt with the addition of fiber. When I eat dinner on time, I prefer simple meals, in particular, vegetable stews. With them, it's easy to improvise by adding any vegetables. And if my husband has dinner with me, then slices of chicken or turkey (lightly let them in the oil before adding vegetables) and at the end greens, a spoon of sour cream and pieces of canned tomatoes with juice to make it tastier and tastier. "

If you have dinner in a restaurant, Catherine advises taking only one dish and better - vegetables. "Restaurant meals are always fatter and calorie than their home counterparts, and you can not guess the size of a portion, but I'm sorry for leaving food on a plate, for example, and then I overeat." Take your bread away from yourself. And if supper is supposed to be alcohol and not refuse, take wine or strong alcohol, which is served with ice. Ask to gradually add ice to it, diluting, but not pouring.

Monday 29 May 2017

Bolo vegano de chocolate e laranja

Regardless of whether you are vegetarian or not, this luxurious truffle cake is sure to be enjoyed by all chocolate lovers and chocolate desserts. As you have already noticed, I very much like to experiment with various alternative recipes (without eggs, lactose and animal fats) and when it comes to something particularly successful, I rather hasten to share my experience with you. I will note that this recipe is absolutely universal and you can experiment with additives as you like: for example, instead of an orange you can take a cherry, cook it, as in the recipe for a cake "Black Forest" and it will be no less, and maybe even tastier! In general, dream! :)
Vegan chocolate and orange cake

Ingredients:

Chocolate biscuit:
2 tbsp. Flour
6 tablespoons 100% cocoa
4 tsp Baking powder
1 tbsp. Brown sugar
2 cups of warm (!) Coconut or soy milk

Orange syrup:
80 ml of orange juice
~ 50 g of sugar (or to taste)

Chocolate orange mousse:
1 and 1/2 St. Smooth soft tofu (not granular)
1/4 of warm water
2 tsp. Vanilla essence
200 g dark chocolate
3 tablespoons Sugar demerara (or to taste)
2 tablespoons Glucose syrup
Peel 1-2x oranges
Orange slices (without white film)

Candied orange slices:
1 orange
225 g of sugar
125 g of water
Dark lactose-free chocolate
Orange peel

Preparation:
1) Chocolate biscuit: warm oven to 180 ° C. Apply a vegetable oil to the tall form 20-22 cm in
diameter. Flour, cocoa and baking powder to sift into a bowl. Add the sugar. Mix.
Pour warm coconut milk and mix everything quickly by hand, without whipping.
Put the dough in a mold, smooth the surface, put it in the oven and bake ~ 30-40 minutes (depending on the shape and the oven). Willingness to check with a toothpick. Ready biscuit completely cool.

2) Orange syrup: mix orange juice with sugar in a saucepan, put on a stove, bring to a boil and until the sugar is completely dissolved. The resulting syrup completely cool.

3) Chocolate orange mousse: melt the chocolate in a water bath. Tofu cut into cubes. In the blender bowl, mix the water, vanilla essence, glucose, sugar, tofu, orange peel and melted chocolate. Beat to a smooth consistency.

4) Assembling: sponge cake trimmed, cutting off the top. Split along into two parts. Saturate with orange syrup the lower cake. Lubricate with a thin layer of mousse, top out the orange slices and then again the mousse layer. Cover with a second crust. Also, soak it and lubricate the remaining mousse top and sides of the cake. You can immediately sprinkle grated chocolate with orange peel. Put it in the refrigerator.

5) Candied orange slices: Cut into orange thin slices, remove bones. Dissolve sugar in water on low heat in a thick-bottomed pan or saucepan. Boil 2 minutes, then dip into a boiling syrup of orange slices and boil them for 30-40 minutes until the slices become almost transparent. Let them cool in syrup, then put on a grate and let it freeze. Decorate them with cake before serving.

Sunday 28 May 2017

10 quick hairstyles for girls in school in 5 minutes

The extremely useful publication, which will appeal to all mothers who raise their daughters. It's about how to create beautiful modern hairstyles for girls in school. Any of the proposed packages can be done in just 5 minutes. And what could be better, because on weekdays there is practically no time to create any complicated weaving or curling. We could not ignore this problem and decided to help moms in her decision.

In the article, we offer 10 variants of hairstyles that can be made to a daughter in school. Each of them is interesting and original in its own way. You do not have to memorize all of them, choose a couple of the most suitable ones - and every day please your girl.

A simple hairstyle to school with a rim
The process of creating this hairstyle consists of several stages. First, you need to lightly bang the bangs and wrap it back, and then - secure it with an invisible pin. We collect the remaining strands in a careless bunch and fix the hair with an elastic band. The final step is to put on the rim or bandage for the hair.
Loose hair with a scythe on the side
To create this beautiful hairstyle with a pigtail, you need to separate a small part of the hair in the forehead area. Next, from above we tie a bow and begin to weave a braid. In the end, we fix the rubber band from below. Stylish hairstyle for girls to school ready!
Hairstyle for girls "Tripod"
Start combing the day with a bang back. Next, we collect it in the tail on the vertex and fix it with an elastic band. We divide the tail into two parts and tie two more tails on both sides from below. In addition, the hair can be decorated with bows or interesting hairpins.
French braid, turning into a tail
First we make a side part. After this, we begin the process of weaving the French braid starting from the forehead back. In the end, we collect the hair in the tail and fix it with an elastic band or a hair clip.

 Hairstyle for little girls "Triple knots"
To make this simple hairstyle for a little daughter, first, you need to divide the hair into a side part. Work is necessary on the side where there are more strands. In the upper part of the head one by one, we tie three small tails. Next, each of them must be divided at the base and let the tails into the holes. As a result, in a few minutes, you will create an interesting version of the hairstyle to school.
Hairstyle "Bantik"




At the beginning of the process, take the strands of hair near the ear on both sides. We comb them back and tie a knot. After that, you need to form a bow of free, strands, and center, for reliability, to fix the pin with an invisibility. As a result, you will receive an elegant free hairstyle for the school. The work will take only a couple of minutes.
Quick and original braids

This hairstyle to the school is performed in no more than 5 minutes. First, we tie two ponytails. After that, we separate them at the base and let the tails into the resulting hole. Then we braid the traditional braids. As a result, you will create a beautiful original hairstyle, which can be used daily.

Two beams
Hair is divided into two parts by a central vertical parting. After that, we collect the curls in two ponytails. Apply a small amount of lacquer. Tightly twist the tails in two pencils and fix from below with hairpins-invisible. Beams can be decorated with colored ribbons.

Crossed Tails
This hairstyle is very easy to perform. We begin by carefully separating the two parts of the hair in the forehead region and tying two ponytails on top. The tails are directed backward, crossing at the top of the head. A little lower we fix two more ponytails, adding new locks of hair. Further, again, we cross and we tie up additional tails at the bottom. In conclusion, the hair can be decorated with bows.

Quick and original braids

Made a bunch decorate an interesting accessory (to your liking), for example, an elastic band in the form of a flower. The bangs, if there is one, need to be combed back and fixed with hairpins-invisibles.


Saturday 27 May 2017

The use of venison - Caloric content of venison


Here is a tricky thing: venison refers to red meat. But unlike beef, it is not marble. Therefore, when cooking is not boiled, sticks, and saves volume. That is if you admired a beef marble steak with a bast growth, and at the exit, you got a lapot, then you can even eat the venison. And due to the leanness, the venison acquires a higher protein index - you are eating a smaller portion of meat. Low content of cholesterol also pleases.

In large quantities, deer use a crucible that has antibiotic and other medicinal properties. Hence the value of deer meat is so high. Venison is characterized by a low-fat content and a high content of proteins, vitamins, and minerals. It can be eaten raw, without fear of parasites.

The deer meat is assimilated by the human body much better than lamb, beef, pork and even chicken. When using venison, the risk of diabetes, atherosclerosis, hypertension, heart disease and many others decreases.

A unique combination of useful substances in venison does not allow fat to accumulate in our body. It is proved that with the low caloric content of reindeer meat, polar deer meat contains 6.7% more proteins than beef meat, and there is not enough fat in it. In addition, the northern reindeer are bred in ecologically clean areas, feeding exclusively on lichens and moss, so they produce Leno Liev acids in the body that can protect a person from carcinogens. It is checked that the meat of reindeer is a safe, healthy and ecologically clean product.

Caloric content of venison.

Reindeer meat has low energy value, which, undoubtedly, confirms its high dietary properties. According to nutritional characteristics, venison is considered a healthy, lean food, and fine fiber, softness make of it a unique, exotic delicacy. The calorie content of venison is an average of 154.5 kcal per 100 grams. Depending on the way of preparation, deer meat can change its properties a little. So the caloric content of roast venison reaches 271 kcal, boiled - 223 kcal. The best thing is perceived by the body stew or cooked-pressed venison since the food value is respectively 198 kcal and 148 kcal. This kind of meat is best included in the dietary diet for people who lead a healthy lifestyle, children, athletes and the elderly.

Biscuit for the sides of the pie


For the preparation of this cake (or rather biscuit border), I again used the patterned transfer paper for baking, about which I already once told. And again I was very pleased with the result! But I know that to find such a paper on sale is very difficult so far, and therefore I suggest using this way of making a patterned biscuit. It will not be something worse, but even better, I assure you! :)
The cake itself turned out to be very tasty, light, tender ... The aroma of coconut and passion fruit is something! I'm ready to enjoy it endlessly ..! :))

Ingredients:

Sponge Cushion:
4 eggs
140 g of flour
140 g of sugar
A few drops of vanilla essence
10 g of a disintegrant
a pinch of salt
Transfer paper for baking

Coconut dak uz:
112 g of protein
37 g of fine sugar
90 g of powdered sugar
75 g of coconut chips
20 g of almond flour
30-50 g of soft (soaked) dried apricots
1-2 tablespoons Orange liqueur

Coconut-pineapple mousse:
75 g of sugar
50 g of water
100 g of protein
8 g of gelatin (powder)
75 g of coconut cream
75 g pineapple puree
250 g cream 35% (whisk)

Mousse with Mango and passion fruit:
75 g of sugar
50 g of water
100 g of protein
8 g of gelatin (powder)
75 g mango puree
75 g of passion fruit puree
250 g of cream 35%

Jelly with passion fruit:
100 g of passion fruit puree
90 g of sugar
80 g of white dry wine (or light grape juice)
~ 5-6 g of gelatin (leaf)

Decoration:
Macaroni
Physalis
Chocolate curls
Chocolate colored tablets

Preparation:
1) Sponge cake: heat the oven to 180 ° C. Cover a special baking paper for baking (or usual parchment).
In a bowl, sift flour, salt and baking powder. Add sugar, vanilla essence, then eggs and mix thoroughly with whisk until smooth. Do not whisk!

2) Distribute the resulting dough in a thin, even layer over the baking sheet. Hit several times against the table so that the surface of the dough becomes smoother. Put in the oven and bake for about 6-8 minutes (focus on your oven).

3) With a ready-made and still hot biscuit, remove the transfer paper. Cut the sponge cake into long strips, a little less than the height of the shape you use to assemble the cake. Place the biscuit flange in a 24 cm (24 cm) detachable shape. Leave.

4) Coconut dakuaz: heat the oven to 175 ° C. Cover the pan with baking paper. Cut the dried apricots into small cubes and soak in an orange liqueur for about 1 hour. Proteins beat up, gradually pouring sugar, until the stable forms of the peak. Further, whisking at a slow speed, gradually introduce the powdered sugar. Switch the mixer again to high speed and whisk for a few minutes. Then manually introduce a mixture of almond powder and coconut chips. Using a pastry bag on a baking tray, spiral two circles with a diameter of 18-20 cm. Dry the dried apricots with a paper towel and sprinkle both of them. Bake for about 12-15 minutes. Finished biscuits take off the paper and leave.

5) Coconut-pineapple mousse: soak the gelatin in cold water (~ 40 ml). In a small container, combine sugar and water. Put on a small fire and, stirring occasionally, cook the syrup. At this time, start whipping the protein until a lush foam, but not perevzbivat. When the syrup reaches 120 ° C, remove it from the fire and pour it into the whipping protein with a thin trickle. Continue to whisk the whole mass at maximum speed until tight peaks. Introduce melted gelatin in a water bath. Then - pineapple puree and coconut cream cream. At the very end, add the whipped cream and gently mix.

6) Assemblage: put one dakuaz on the bottom of the demountable form. If desired, lightly soak it with orange liqueur. Top with coconut pineapple mousse. Cover with a second dakuazom, slightly pressing it into the mousse. Also, if desired, soak it with liqueur. In this form, remove the form in the refrigerator for a while, so that the mousse stiffens.

7) Mousse with mango and passion fruit: soak in cold water (~ 40 ml). In a small container, combine sugar and water. Put on a small fire and, stirring occasionally, cook the syrup. At this time, start whipping the protein until a lush foam, but not perevzbivat. When the syrup reaches 120 ° C, remove it from the fire and pour it into the whipping protein with a thin trickle. Continue to whisk the whole mass at maximum speed until tight peaks. Introduce melted gelatin in a water bath. Then - puree mango and passion fruit. At the very end, add the whipped cream and gently mix.

8) Get the form from the fridge and put mousse on top of the dakuaz with mango and passion fruit. Again, put it in the refrigerator for a while, so that the mousse should be frozen properly.

9) Jelly with passion fruit: gelatin soak in cold water. In the saucepan mix the passion fruit puree, sugar and wine (or grape juice). Bring the mass to almost boil. Remove from heat and add soaked and wrung gelatin. The resulting mass to cool. Then a thin layer of pour on the surface of frozen mousse. Again, clean in the refrigerator until the jelly is completely solidified.

10) Decoration: ready cake to get out of shape and decorate with filament, macaroni, chocolate

Friday 26 May 2017

The recipe in Portuguese is down.

The main hero of this cake is the green chocolate of the Japanese brand "Meiji" (one of Japan's largest confectionery brands). For the most part, it consists of a tea match and ... white chocolate. The taste of this sweets is absolutely unique, conquered me from the first bite and inspired to create this compound antrum)).
If you can not buy such a chocolate, try to mix the usual white with the powder of the match in the proportion of approximately 60: 40 (in favor of tea). Or adjust to your liking.

Cake "Green"

Ingredients:

Cream with cream cheese:
35 g of cream cheese
40 g cream 35%
1 yolk
10 g of sugar
5 g of natural vanilla sugar
1.5-2 g of sheet gelatin

Strawberry cream:
15 g of cream 35%
60 g strawberry puree
1 yolk
10 g of sugar
5 g of natural vanilla sugar
1.5-2 g of sheet gelatin

Green ganache:
140 g of cream 35%
75 g of white chocolate
40 g of green chocolate "Meiji"
2.4 g of sheet gelatin

Mousse "Meiji":
150 g milk
60 g of green chocolate "Meiji"
40 g white chocolate
10 g of sheet gelatin
300 g of cream 35%

Chocolate-Strawberry Mousse:
130 g of strawberry puree
205 g of milk chocolate 35-40%
240 g of cream 35%
3.5 g of sheet gelatin

Chocolate-almond biscuit:
1 egg
20 g of sugar (1)
10 g of cocoa
20 grams of ground almonds
1 protein
12 g of sugar (2)
10 g of flour
10 g melted butter

Strawberry jam:

70 g of sugar (1)
15 ml of water
40 g of glucose syrup
200 g of frozen strawberries
8 g pectin
45 g of sugar (2)
12 ml of lemon juice

Chocolate Crabble:
90 g of flour
10 g of cocoa
50 g of cold butter
25 g of powdered sugar
1/2 tbsp. Of ice water
1 yolk

Chocolate glance:
75 ml water
125 g of sugar
50 g of cocoa
75 g of cream 35%
7.5 g of sheet gelatin

Decor and decoration:
Green spray velor
Chocolate elements

Thursday 25 May 2017

Brownie com mousse de praliné e molho de pistáchio


Warm brownie with a ball of cream ice cream - a combination, you see, is a win-win. I propose instead of ice cream to prepare a delicate nut mousse and serve dessert along with light pistachio sauce based on English cream.
If you can not find a praline paste for mousse, take all the famous "Nutella". I will not say that this is an absolutely equivalent replacement .., but why not try it? :)

Brownie with Praline mousse and pistachio sauce

Ingredients:
Brownie:
100 g of crushed chocolate 70%
110 g of butter
180 g of dark brown sugar
a pinch of salt
1 tsp. Vanilla extract
2 eggs
1 yolk
120 g of flour
3 tablespoons Cocoa 100%

Mousse "Praline":
150 g of praline paste
40 g of Italian meringue *
40 ml of milk
3.5-4 g of sheet gelatin
250 ml of cream 33-35%

 Italian Meringue:
1 protein
50 g of sugar
20 ml of water
A couple drops of lemon juice

 Pistachio sauce:
250 milk
3 yolks
50 g of sugar
1 tsp. Pistachio Paste
Chocolate "twigs" for decoration

Preparation:

1) Brownie: heat the oven to 180 ° C. Square the shape (18x18 cm) with oil. Melt the chocolate together with the butter in a water bath. Allow to cool slightly. In the cooled chocolate mixture add sugar, salt, vanilla extract. Mix. Pound eggs and yolk one by one, mixing thoroughly after each addition. Sift to this mass of flour and cocoa. Stir to a homogeneous consistency. Put the dough into a mold, smooth the surface and bake for about 30 minutes. Willingness to check with a toothpick: if from the center of the brownie it comes out slightly damp, then from ready. Biscuit completely cool, then cut into serving squares.

2) Mousse "Praline":
Italian meringue: in a small container (for example, in an enamel mug) combine sugar, water and lemon juice. Put on a small fire and stirring occasionally to cook the syrup. At this time, start whipping the proteins until a fluffy foam, but not perevzbivat. When the syrup reaches 120 ° C, remove it from the fire and pour it into the whipping protein with a thin trickle. Continue to whisk the whole mass at maximum speed until tight peaks.
Soak gelatin in cold water. Milk warm in the microwave and then dissolve in it soaked and wrung gelatin. Add the praline pasta. Cold cream to whip up to stable forms of a peak and alternately with merenga (40 g) add to mass c praline. Gently shovel until smooth. Put mousse in silicone molds-hemispheres and put into the freezer for several hours.

3) Pistachio sauce: bring the milk to a boil in a small sauté pan. Separately mix the yolks with sugar and lightly beat. With a thin trickle pour the hot milk into the yolk mass, stirring constantly, so that the yolks do not curl. Pour back all the mixture into the saucepan and, with constant stirring, bring to 85 ° C. The mass should get a little thick. Remove from heat, add pistachio paste, mix thoroughly, pour into another container, cover with a food film, cool completely and put it in the refrigerator.

4) Assembling: Before serving, use a cornetic to lay a pistachio sauce on the plate, on top of the Brownie, put mousse "Praline" on it (it should be removed from the molds and slightly thawed by this time). Decorate with chocolate "twig".

Wednesday 24 May 2017

10 Best Nail Designs of 2017 - Latest Nail Art Trends

We were sure that sharp long nails-claws remained in the dashing 90s, but no: they were renamed "vampire" and called a new trend in manicure. Terrible or cool?

 (1) The diffusion effect
Like a fingernail - a reservoir of water, which dripped red wine: the bizarre lines of the process of mixing liquids look very impressive
(2) Black marble
The pearls of mother-of-pearl on a deep black background mimic a rare stone.
(3) Spiral
Unexpected accent on the little finger in the form of an augmented nail curled around its axis.
(4) Black Opal
Rare stone - black Australian opal - before processing looks like this: beige-gray stone, inside which lies a stunning beauty blue core.
(5) Inrush
Another 3D manicure, simulating a stain of paint.
(6) Gothic
The pattern in the form of spider webs, spiders and skulls fits perfectly into vampire themes.
(7) All at once
The night sky, blood, fangs - that the theme was clear from the first presentation.
(8) Mirror
You can combine two trends: vampire claws and a mirror metallized coating.
(9) Checkmate
With matte coating, the nails look even more dramatic.
(10) Gradient
Red and black with a beautiful shade transition.



Tuesday 23 May 2017

Invert plum cake with honey and walnuts


With a simple and quite ordinary cake, hides a completely luxurious air texture and a delicious aroma of honey, nuts, and cinnamon. Yes, it was the dough in this pie that conquered me! Plum can be replaced with any other fruits and berries. Take cherries or cranberries - the result will be stunning! With apples, pears and even bananas will also be excellent. The main thing is a magic dough, the aroma, and taste of which is simply inexpressible, and no one, believe me, can not leave indifferent

Ingredients:
~ 400 grams of plum
250 g of softened butter
4 eggs
200 g of honey
200 g of flour
10 g of a disintegrant
1 tsp. Ground cinnamon
1 tsp. Vanilla extract
50 grams of grated bitter chocolate
200 g of chopped walnuts or almonds
100 ml of liqueur "Amaretto"

Preparation:
1) Heat the oven to 180 ° C. Form with a thick bottom (for example, a frying pan with a removable handle) with a diameter of 24 cm oiled. Soften butter with a mixer until creamy. Gradually, one by one add eggs, vanilla extract, and honey, whilst continuing to beat.
2) Separately mix sifted with baking powder, cinnamon, grated chocolate, and nuts. And alternately with the liqueur "Amaretto" add to the egg-and-butter mass.
3) Cut the plums in half, remove the stone and cut it down into the bottom of the mold. Top with dough, surface with a shovel and put in the oven for about 50 minutes (depending on the oven). Willingness to check with a wooden skewer.
4) Finish the cake to cool in the form, then turn over to the dish. The cake is delicious both in warm and cold.



Biscotti of honey, orange and candied fruits


Biscotti I baked a lot of different recipes, from simple and classic almond Tuscan types to the most unusual, for example, with peanut butter, hazelnut paste or white chocolate. There are, of course, and favorite recipes, like, for example, these biscotti with cardamom (many thanks to Elina for the recipe!). The dough they are just perfect! Very obedient, very convenient to use. Therefore, on its basis, I boldly experimented with various additives and spices, each time getting a new taste. This time I decided to use orange peel, pistachios, and candied fruits. It turned out not only very tasty but also smart, right? ;).
Biscotti with honey, orange, and candied fruit

Ingredients:
(A glass of 250 ml)
3 eggs
165 g of sugar
1/2 tbsp. Peeled pistachios (large chopped)
1/2 tbsp. Candied fruits (any)
A peel of 1-2 oranges
1 tbsp. Honey
1 tbsp. Vegetable oil (I have almond, but it is possible and usual
Refined sunflower)
2 tsp. Baking powder
~ 450 g flour
a pinch of salt

Preparation:
1) Heat the oven to 180 °. Cover the pan with baking paper.
2) Eggs beat with sugar ~ 2 minutes. Add honey and butter, mix well. Separately mix baking powder, salt and flour and mix to the egg mass. To stir thoroughly.
3) Put in the dough pistachios, candied fruits and zest. Having moistened hands with water, to form from the received weight two identical rectangles (a loaf).
4) Put them on a baking tray, put in the oven and bake for 25-30 minutes. Then remove from the oven and allow to cool for 5-6 minutes. Then cut each loaf into pieces approximately 1 cm thick (it is better to use a sharp knife with small teeth).
5) Put the pieces on a baking sheet, put again in the oven and brown for 10-15 minutes, once turning over.
6) Finished biscotti completely cool. Store in a tightly closed container.

Monday 22 May 2017

delicate and crumbly cookies with coconut shavings and white chocolate


Ingredients:

  • (~ For 24 pieces)
  • 125 g of softened butter
  • 150 g of powdered sugar
  • 2 protein
  • 225 g of flour
  • 125 g of coconut chips
  • ~ 100 g of white chocolate with coconut and almonds
  • Coconut chips


Preparation:
1) Heat the oven to 180 ° C. Cover the dish with a silicone rug or baking paper.
Beat butter with sugar powder in a lush, light creamy mass.
Then introduce one protein.

2) Gradually introduce pre-sifted flour and coconut shavings. The dough should turn out soft, but rather malleable.

3) Roll balls out of the test, spread them on a prepared baking sheet, at a distance from each other. Then slightly flatten them with a spatula. Put in the oven and bake for about 15 minutes (+ -) until golden brown.

4) Cook completely cooked. In the meantime, melt the white chocolate on the water bath, cool it a bit and cover the cookie halves (like a crescent). Sprinkle with coconut shavings.

Blueberry mousse pie, cherry bird and elder flower


Ingredients:
Cherry leaf biscuit:
120 g of cherry flour
150-200 g of wheat flour
250 ml of hot milk
180 g of sugar
1 egg
2 tsp. Baking powder

Blueberry mousse:
100 g of blueberry puree
20 g of sugar
30 ml of water
30 ml of elderberry syrup
~ 6 g of gelatine
2 yolks
150 ml cream 35%

Vanilla mousse with sour cream:
450 ml of milk
4 yolks
2 tsp. Starch
30 g of sugar
1 tsp. Extract of vanilla
~ 20 g of sheet gelatin
3 tablespoons Syrup of elderberry
250 ml cream 35% (whisk)
150 g of sour cream 20-25%

Berry jelly (filling):
70 g of berry puree without pits (I have red and white currants)
30 g of sugar
80 ml of water
5 g of sheet gelatin

Decoration:
Fresh berries
Chocolate curls


Preparation:
1) Cherry-seed biscuit: warm oven to 180 ° C. Cover the pan with baking paper.
Cherry wheat flour pour hot milk and leave for 2 hours. Sugar rub with egg. Add the sifted flour together with the baking powder, then the cherry. Mix thoroughly and put on a baking sheet. Surface level with shovel. Bake for about 10-15 minutes.

2) Blueberry mousse: soak gelatin in cold water. Rice yolks. In the saucepan mix blueberry puree, sugar, water and elderberry syrup. Bring to a boil and boil a little for 1 minute. Remove from heat and a thin trickle, with continuous stirring, pour the mass into the yolks. Then pour everything back into the saucepan, put on a small fire and, constantly stirring, bring the mixture to 85 ° C. Remove from heat, add the pressed gelatin, stir until it is completely dissolved. Cool the weight. Cream whisk to a firm and lush foam and gradually combine with the cooled blueberry cream.
3) Cut out 2 rounds 18-20 cm in diameter from the cooled biscuit. One cake should be put in a silicone shape of the same size (with high sides) and soaked with elderberry syrup. Top with blueberry mousse and cover it with a second crust. Also lightly soak it and remove all the workpiece in the freezer for several hours.

4) Vanilla mousse with sour cream: soak gelatin in cold water. In the saucepan bring the milk to a boil. Whip the egg yolks, starch and sugar separately. Slowly pour the hot milk into the yolk mixture, pour everything back into the saucepan and boil over low heat until the mixture slightly thickens. Add vanilla extract and pressed gelatin. Add the elderberry syrup. The resulting cream covered with food film and cool at room temperature. When the cream has cooled, mix the whipped cream and sour cream.
5) Assembling: a side of a detachable shape with a diameter of 20-22 cm, lay a curb-ribbon. Frozen billet to get from the mold and put in a disassembled form. Top with vanilla mousse and sour cream. The surface should be leveled and put into the refrigerator for several hours before the mousse solidifies.
6) Berry jelly (pouring): gelatin soak in cold water. In the saucepan pour the water, add sugar and berry puree. Bring the mixture to a boil. Remove from heat and add pressed gelatin. Stir until it is completely dissolved. Cool and pour a thin-thin layer over the already frozen vanilla mousse. Again, remove the cake in the refrigerator until the jelly is frozen.
7) Before serving, decorate the cake with fresh berries and chocolate curls.


Sunday 21 May 2017

Cake for the birthday of the blog / Bolo para o Aniversário do blog


A receita em português está em Baixo.

Of course, cakes in my blog - not uncommon)). I do them often, experiment, learn a lot and the most successful recipes always share with you. And yet I will not change the traditions and the third birthday of the blog, as well as the previous two, I decided to mark it again with a cake! :))
Chocolate cake with crispy meringue and passionfish courlander. Very unusual, delicious and, in my opinion, a really festive cake turned out! The pulp of passion fruit I use frozen. So much more convenient. If you still can not buy any fresh passion fruit or mashed potatoes/pulp, replace it in a recipe with lime or lemon juice, with the addition of zest.

Well, now the most important thing)). I want to thank all those who liked my blog, who are interested in my recipes or just photos. Everyone who writes to me, asks, leaves his warm comments or just comes to visit! Today my blog is three years old. Probably, it is not very much, but for me it is a very important part of my life. I learned a lot during this time, a lot has yet to be learned. I met and became friends with so many people from all over the world and without which now almost every day of my life is gone!)) Thank you all very much! I really hope to continue to please you with new recipes, some ideas that inspire you to create your own sweet masterpieces. And I hope that together we will be interested in many, many more years! :)

Chocolate cake with passion fruit and meringue

Ingredients:

Chocolate biscuit:
100 g of bitter chocolate 70%
20 grams of butter at room temperature
4 eggs
a pinch of salt
150 g of sugar
10 grams of vanilla sugar (with natural vanilla)
60 g of fine coconut chips
60 g flour
2 tsp. Baking powder

Bézé:
4 protein from large eggs
200 g of fine sugar

Syrup with passion fruit:
80 ml of seedless passion fruit pulp
~ 60 g of sugar (or to taste)

The Courland with passion fruit:
100 g of fine sugar
2 tablespoons Cornstarch
125 ml of seedless passion fruit pulp
90 g of butter (cut into cubes)
3 yolks
1 egg

Chocolate biscuit without flour:
3 yolks
3 protein
67 g of bitter chocolate 70%
32 grams of butter at room temperature
40 g of sugar

Decoration:
200-250 ml of cream 35% (whipped)
Chocolate loops
Macaroni with chocolate and passion fruit

Preparation:
1) Chocolate biscuit: warm oven to 180 ° C. Fold the form with a diameter of 20 cm with baking paper. Leave it.
The chocolate melted together with butter in a water bath. Squirrels are separated from the yolks and beat with a pinch of salt. Separate the yolks whip the whites with sugar and vanilla sugar. Add to the yolks melted chocolate and coconut shavings. Then alternately with pre-sifted flour and baking powder, add whipped proteins. Gently shovel the dough into a homogeneous consistency and put into a prepared form. The surface should be leveled and put on for about 25-30 minutes. Willingness to check with a wooden skewer. Finished biscuit to cool and cut into three cakes.
2) Bezel: heat the oven to 125 ° C. Tray slightly oiled and cover with baking paper or silicone rug. In a clean dry bowl, whisk the proteins into a thick foam. Gradually add sugar and continue to whisk at maximum speed until stable forms of the peak. The resulting mass should be transferred to a confectioner's bag with a smooth nozzle (1 cm) and placed on a baking tray two circles in a spiral, starting from the center, 18-20 cm in diameter. Allow to dry in the oven for about 50-60 minutes. Finished meringue meringues to cool.

3) Syrup with passion fruit: mix the pulp of passion fruit with sugar in a sauté pan, put on a plate, bring to a boil and until the sugar is completely dissolved. The resulting syrup completely cool.

4) Kurd with passion fruit: pour sugar and starch into the saucepan. Increase the amount of passion fruit pulp to 200 ml with cold water. Properly stirring the cornstarch mixture, pour in the resulting liquid. Put on medium heat and boil, constantly and intensely stirring, until thick. Remove from heat, insert yolks and whole egg, mix quickly and again put on a small fire. Warm up, not stopping to stir, about 2-3 minutes. Kurd will get thick. Remove it from the plate and gradually add the cubes of butter, stirring the mass intensively until a uniform consistency is obtained. The resulting Kurd is poured into another container, covered with a food film "with a touch" and completely cooled first at room temperature, and then put into the refrigerator.

5) Chocolate biscuit without flour: heat the oven to 180 ° C. Cover the pan with baking paper. Proteins beat up with a pinch of salt, gradually pouring the sugar, until the stable forms of the peak. Chocolate melt in a water bath with butter. Allow to cool slightly, mix the yolks, one at a time, carefully stirring after adding each. At the end, add the whipped whites. Mix gently with a spatula. The resulting mass should be spread in a thin even layer on a tray. Bake for about 10-12 minutes. The resulting biscuit completely cool and allow to dry at room temperature for several hours, and then rub it on a coarse grater.

6) Assembling: put the bottom biscuit cake on the dish. Soak it with syrup with passion fruit and cover with a thin layer of Kurdish. Cover one meringue circle (if necessary, cut edges) and apply another layer of Kurdish to it. Then again - chocolate biscuit, syrup, a layer of Kurdish, meringue and again a layer of Kurdish. Cover with the last chocolate cake and also soak it with syrup. Cover the top and sides of the cake with a layer of whipped cream, sprinkle with crumbs of the chocolate biscuit without flour.

7) Decoration: before serving to decorate the cake with chocolate loops and macaroni with chocolate and passion fruit.

Saturday 20 May 2017

Chocolate cake for one, two, three

If you are currently reading this recipe, consider you very lucky. You probably have not seen such a simple recipe yet. This despite the fact that everyone who tried this my cake rolled their eyes and said - "My God, how delicious, but I'll never do this myself."

 This is one of my favorite moments when I made a dish of the simplest ingredients in 20 minutes, and to everyone who tries, it seems that this is the most secret recipe of the best chefs of the world, which is disclosed once in a century to three lucky ones on a moonlit night.

 Well and most importantly - cakes for this recipe are indecently delicious, there is a rich chocolate taste (and chocolate) and moderate moisture. Since it so happened that for three days I cooked this cake three times, I had time to evaluate all its strengths. So, when the cake is ready and cooled down - just wrap it in a food film. In a couple of hours, you will have the softest, most elastic and moistest cake you've ever seen. I just cut off pieces from it and ate it as an independent dessert, no impregnation or creams are needed at all. And in this form, he can lie for 3-4 days, getting better.

The composition of the products is generally surprising, there is nothing that you would not have stored in your fridge or cupboard daily. And to the process of kneading the dough, there are no requirements at all - all the ingredients were thrown into one bowl, they were beaten for three minutes and ready. It's no wonder that I repeated this cake three times, and I regret only that I did not do it again a couple of times.

 Oh yes, it's generally an indecent generous bonus, but from this amount of ingredients, you can get 1 thick cake for 20 cm (the height will be about 4-5 cm) or two of the same for 16. The dough literally doubles in volume!



As I said, there are no techniques here, the only condition is that we add vinegar at the very end. Go. Combine the flour (250 grams), soda (1.5 tsp), salt (a teaspoonful), sugar (300 grams) and cocoa (55 grams).
Stir by a whisk, slightly, to at least somehow pretend that we are serious cooks, and the recipe requires skills;)
Then send two eggs, soft butter (60 g), olive oil (60 g), vanilla extract (a couple of teaspoons, if there is no extract, do not substitute anything, just skip it), milk (280 ml.) And wine vinegar (1 tablespoon). You can take an apple, pear, other options, but not balsamic, the main thing is not super strong (take up to 6%).
Now all we need is to mix all the ingredients well with a mixer. First, here will be lumps, stains of oil stains, but after 3-4 minutes the mass will become smooth, uniform and glossy.


As I already wrote, we make in the form of 16 to 20 cm. IMPORTANT! The dough will double in volume, so do not try to pour the dough more than half the shape. We lubricate the form with oil. At the bottom, I always put parchment, just so you do not have too long to suffer from taking out the cake.
Bake at 175 degrees for about 50-60 minutes. Initially, the cake will grow actively, then calm down. Above may appear a tubercle, and even, perhaps, crack - do not panic, it's good, we get a porous structure.
As usual, we check with a wooden skewer. It should go dry. That is, after 40 minutes we start checking every 5 minutes.

The finished cake will leave the mold almost immediately. Gently shift it to the grate upside down. And take off the parchment.
Can you believe that in the form I poured the test only 2 centimeters, and on the output, I got a cake more than 4 cm? And once again, cool cakes must be held in a sealed container (or film) for at least a couple of hours. If in the beginning, you may think that the cakes are dry outside, then later they will become as wet and porous.


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