ricotta
Ingredients for 8 pieces: For the shortcrust pastry: 200 g flour50 g sugar100 g butter1-2 tbsp cold water For the ricotta mixture: 2 eggs (M)125 g sugar250 g ricotta125 g sour cream2 packets vanilla sugar1 tsp grated organic orange zest30 g soft wheat semolina8 g cocoa for baking (sieved)125 g raspberries (frozen or fresh) Also: Some raspberries for garnishingIcing sugar for dusting Preparation: 1. Preheat the oven to 175°C top and bottom heat (fan oven 160°C, gas mark 2-3). 2. Mix the flour and sugar in a bowl. Add butter in pieces and water. Chop everything with a knife to form dry crumbs. T...
FoodCentrale (English)
Ingredients for approx. 12 pieces: For the crumb base: 150 g butter biscuits100 g amarettini140 g butter For the ricotta mixture: 200 ml whipped cream50 g flour125 g sugar1 packet vanilla sugar750 g ricottagrated zest of 1 organic lime5 eggs (size M)2 egg yolks (size M)225 g apricot-peach jam1 tbsp chopped pistachios Preparation: 1. Crush the butter biscuits and Amarettini into fine crumbs in an electric chopper. Melt the butter. Mix the crumbs and butter together. Cover the base of a springform pan (26 cm diameter) with baking paper. Press the crumb mixturepress into it. Bake in a preheated o...
FoodCentrale (English)
Ingredientes para 4 personas: 500 g de hojas de espinacaSal2 cebolletas1 cebolla1-2 dientes de ajo200 g de ricotta (queso fresco italiano)Pimienta16 canelones100 g de Gouda mediano500 ml de leche4 cucharadas de roux (instantáneo)100 g de mozzarellaGrasa o mantequilla para el molde Preparación: 1. Lavar bien las espinacas, separarlas y escaldarlas en abundante agua con sal. Escurrirlas en un colador y prensarlas bien con una cuchara de madera. Picar las espinacas. 2. Limpiar, enjuagar y picar finamente las cebolletas. Pelar y picar finamente la cebolla. Pelar y picar finamente el ajo. Ricotta c...
FoodCentrale (Spanish)
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