tarte
Ingredients for 4 people: 125 ml milk½ cube yeast250 g flour250 g onions (mixed red and white if desired)120 g smoked, streaky bacon200 g sour cream50 g whipped creamsalt, white pepper Preparation: 1. Heat milk to lukewarm. Dissolve yeast in it. Add yeast mixture to flour and knead into a smooth dough. Cover and let rise in a warm place for about 30 minutes. 2. Meanwhile, peel onions and cut into fine rings. Cut bacon into small cubes. Mix sour cream and cream. Season with a little salt and pepper. 3. Roll out the dough very thinly and place on a baking tray lined with baking paper. Spread sou...
FoodCentrale (English)
Ingredients for approx. 4 people: 3 onions (red and white)1 tsp medium hot mustard1 tbsp honey150 g sour cream1 packet (260 g) fresh tarte flambée dough, ready to bake on baking parchment approx. 40x24 cm, from the fresh food counter200 g smoked salmon3 stalks dillalso:Coarse salt for sprinkling Preparation: 1. Peel the onions, slice into fine rings. Mix the mustard, honey and sour cream.Unroll the tarte flambée dough with the baking paper on a baking tray. Spread the cream and scatter the onions. Bake in a preheated oven (EHerd: 220°C/gas: level 4) for approx. 15 minutes. 2. In the meantime, ...
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Ingredients for approx. 8 pieces: For the yeast dough: 125 g flour75 g ground hazelnuts150 ml milk15 g fresh yeast30 g sugar30 g liquid butter1 egg (M) For the topping: 2 eggs (M)150 g sour cream100 g sugar1 packet vanilla sugar1 tsp grated organic orange peel For garnish: 1 tablespoon apricot jamsome raspberries and red currantspowdered sugar for dusting Preparation: 1. Preheat oven to 200°C top and bottom heat (convection oven 180°C, gas: level 3-4). 2. Mix flour and hazelnuts in a bowl. Heat the milk to lukewarm. Dissolve yeast in it and add 1 tsp sugar. Let yeast rise for 10-15 minutes. Th...
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Ingredients for 10 pieces: For the dough: 200 g wholemeal spelt flour125 g butter1 egg yolk1-2 tablespoons waterFor the filling:500 g fresh spinach (or frozen leaf spinach)1 clove of garlic1 tablespoon oilsaltpepper½ bunch spring onions200 g sour cream2 tablespoons crème fraîche4 eggs (M)50 g feta cheese2 tablespoons pine nuts Dip: 100 g feta cheese1 clove of garlic200 g yogurt1/2 tsp tomato paste1 box of cressSome coriander, ground Preparation: 1. Make a shortcrust pastry from flour, butter, egg yolk, water, salt and pepper. Roll into a ball, wrap in plastic wrap and refrigerate for at least ...
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Ingredients for 6 pieces: For the crumb base: 50 g rusks (approx. 6 pieces)60 g amarettini80 g soft butterFor the cream:4 sheets white gelatine400 g cream cheese (12% fat)grated zest of 1 organic limejuice of 1 lime150 g pear and tangerine jam200 ml whipped cream For garnish: 100 g pear and tangerine jama few mandarin orange wedgesMint leaves Preparation: 1. Finely crumble the rusks and amarettini in an electric chopper. Knead with thebutter. Cover a kitchen board with aluminium foil. Place 6 dessert rings (approx. 8-10 cm diameter) on it. Pour the crumb mixture into the rings and press down. ...
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Ingredients for 8 pieces: For the dough: 150 g flour1 level tsp bicarbonate of soda1 level tsp baking powder30 g cocoa for baking150 g sugar2 packets bourbon vanilla sugar80 ml oil100 g sour cream1 egg (M)70 g small marshmallows125 ml lychee or banana juice Also: 1 tbsp apricot jamcocoa for dustinga few small marshmallows Preparation: 1. Preheat the oven to 175°C top and bottom heat (fan oven 160°C, gas mark 2-3). 2. Sieve the flour, bicarbonate of soda, baking powder and cocoa into a bowl. Mix in the sugar and vanilla sugar. Whisk in the oil, sour cream and egg until smooth, add stir in with ...
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Ingredients for 8 pieces: 125 g round grain rice375 ml vegetable stock1 kohlrabi1 small courgette60 g medium Gouda1 bunch rocket100 g whipped cream75 g crème fraîche2 eggs (M)salt, pepper Topping: 40 g green olives30 g pesto cheese, shaved2 tomatoes, diced Also: Fat for the mould Preparation: 1. Cook rice in simmering stock for approx. 20 minutes, then leave to cool. In the meantime, peel the kohlrabi, wash the courgettes and grate both. Grate the Gouda, wash the rocket, shake dry and chop the two thirds. Put the rest put aside. 2. Mix the cream, crème fraîche, eggs and half of the cheese. Sea...
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Ingredients for 8 pieces: For the pastry: 100 g butter1 egg yolk60 g icing sugar1 pinch of salt180 g flourFor the topping:100 g sultanas50 ml dry sherry (grape juice optional)2 eggs150 g sour cream50 g sugar1 sprig of rosemary6 figs (approx. 200 g)Flour to work withGrease for the mould Also: Baking paperdried pulses for blind baking Preparation: 1. Dice butter and knead with remaining pond ingredients until smooth, adding 1-2 tbsp. cold water if necessary. Then chill the dough for at least 1 hour. In the meantime, soak the sultanas in sherry. 2. Roll out the dough on some flour to a thickness ...
FoodCentrale (English)
Ingredients for approx. 8 pieces: For the shortcrust pastry: 100 g crunchy muesli milk chocolate100 g flour100 g butter2-3 tbsp cold waterFor the mousse:6 sheets white gelatine200 g white couverture3 eggs (M)grated zest of 1 organic lime150 g whipped cream2 tablespoons orange liqueur to taste Also: 2 oranges4 tbsp. crunchy muesli Milk chocolate for sprinkling Preparation: 1. Finely grind the muesli in an electric grinder. Mix with flour and add the butter in pieces. Add water and chop with a knife until dry crumbs form. Then quickly knead by hand into a smooth dough. Roll out the dough on a fl...
FoodCentrale (English)
Ingredients for approx. 8 pieces: For the shortcrust pastry: 300 g flour200 g cold butter2-3 tbsp cold water100 g sugarFor blind baking:Baking paperdried peas For the filling: 1 sachet vanilla custard powder450 ml orange juice50 g sugar1 packet vanilla sugar1 tsp grated organic orange zest50 g butter Also: 1 jar (580 ml) wild blueberries1 heaped tablespoon cornflour (approx. 15 g)2 tbsp. grated coconut Preparation: 1. Put the flour in a bowl. Spread butter in small pieces on top. Add water and sugar. Chop everything with a knife to make dry crumbs. Then quickly knead everything by hand into a ...
FoodCentrale (English)
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