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I came back among you and because I was left behind with posting some recipes made before the holiday I have to recover :)
I made these muffins for Satic for breakfast.
With aromatic fruits they are only good to pack and they are certainly to the liking of children. The last picture is borrowed from Adina :)
- 2 eggs
- 80 gr sugar
- 130 gr flour
- 40 gr cocoa
- 1/2 cup oil
- 1/2 cup milk
- 1 teaspoon baking powder
- a knife tip salt
- 30-35 pieces of blackberries
- about 40 pieces of raspberries
- powdered sugar for powdering
Preparation time: less than 60 minutes
RECIPE PREPARATION Muffins with cocoa and berries:
Mix the egg whites with a pinch of salt. Add the sugar and mix for another 2-3 minutes until the sugar melts. Then gradually add the yolks, oil and milk, mixing after each one.
At the end, gradually incorporate the flour mixed with baking powder and cocoa using a spatula and mixing gently so that no foam is left.
Place the paper baskets in the muffin tray and fill each form with a spoon.
Put the fruit on top (5-8 in each form) and put the tray in the preheated oven at 175 degrees for about 25-30 minutes or do the toothpick test.
Remove the tray from the pan and let it cool, then remove from the pan and powder with powdered sugar.
You can use yogurt instead of milk
The fruits can be replaced with any other aromatic fruits
With this recipe I want to participate in the contest Save time - test Philips products, which has already started on 22.04. I am very happy that I also managed to find out about this campaign in time, especially since I really need such a product for. tested. I must admit that so far I have had a food processor that I was very happy with, but which recently gave up. Unfortunately, my free time is practically non-existent, I am still running between work, home and commutes, and fatigue and time crisis have made their presence felt. Basically, these Philips products are a miracle at home, for that I halve the time spent preparing recipes, and I could take care of the many tasks left behind.
Leave the dried fruits to hydrate for a few hours (I left them overnight to be sure :))
They are crushed and put in the blender together with all the other ingredients (I put them all in the eyes, depending on how the paste is formed in the blender). if you think that the "dough" that is formed is too crumbly, add a little water, if on the contrary, it is too soft, add dry food (almond powder, psyllium, coconut flakes). Remove the ball of dough in a bowl and set aside. Meanwhile, grease a silicone form with very little oil (I used almond oil, but you can use any neutral oil), then press with your fingers the composition previously obtained in the forms, then let it cool for about 2 hours. They are easily removed from the molds, decorated with fruit and served.
Raw muffins with berries are served from the refrigerator. They are very full.
Dietary cake with vanilla ice cream, chocolate and berries
Ice cream, even if it is often a simple and cool dessert in summer, can turn into a great looking and delicious cake. Using natural sweetener Green Sugar, but also yogurt instead of whipped cream, we turned this dessert into a little more dietary so that a generous slice of cake will not produce any remorse.
75 gr butter
2 medium eggs
100 gr old Green Sugar
120 gr flour
20 gr cocoa
100 ml yogurt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch of salt
1 teaspoon vanilla extract
500 ml of milk
8 tablespoons sugar Green Sugar
1 vanilla pod
400 ml Greek yogurt 10%
2 tablespoons honey
1 tablespoon lemon juice
100 gr dark chocolate
100 g of berries
Cheesecake with berries & # 8211 Didn't taste any better
Every year, on holidays or on special occasions, housewives prepare all kinds of dishes. That's why I decided to come to your aid with a recipe for cake with berries and cream cheese. It is so tasty that everyone loves it!
- 800 g of cottage cheese, 200 g of berries
- 200 gr sour cream, 1 sachet of vanilla pudding
- 5 tablespoons wheat flour, 200 g powdered sugar
- 1 teaspoon baking powder, 5 eggs
Method of preparation:
Mix the cream cheese in a large bowl. Beat the yolks with the powdered sugar and add them to the cheese bowl. Sift the flour together with the baking powder and then put it in the previously prepared mixture. Add the pudding powder and mix lightly so that no lumps form.
Beat the egg whites and incorporate them into the cheese mixture. At the end, add the berries. The dough obtained is placed in a cake tray, lined with baking paper and put in the preheated oven at 180 degrees. Leave the cake in the oven until browned.
When ready, remove and leave to cool. After which it can be cut and served! Good appetite!
Try an Easter recipe with raisins. It is just as tasty, especially since it also has orange peel in its composition.
Ingredients needed for the dough:
- 80 g of sunflower seed flour, 120 g of almond flour
- 1 vanilla essence, 2 dates
- Half a cup of water and a little agave syrup
Ingredients needed for the filling:
- 100 g cashews, 70 g raisins
- Half a cup of agave syrup, a tablespoon of grated lemon peel
- 70 gr dehydrated orange peel, a teaspoon of saffron
- 50 gr cocoa butter and 100 gr coconut
How is it prepared?
In a blender we will mix the two types of flour, vanilla essence, agave syrup, dates and water. Mix well until you get an elastic paste. The dough is then placed in a cake pan.
Then mix the 100 g of cashews, lemon peel, cocoa butter and saffron. We should get a thick liquid. Then add the coconut and mix well until a thicker paste is formed.
Finally add the dehydrated orange peel and the raisins, then pour the agave syrup. The filling obtained is placed over the dough in the tray. It can be decorated with strawberries or mint leaves.
Raw candies with hazelnuts and dried fruits
I must admit that raw sweets are not among my favorites. I would always choose a homemade cake with chocolate and cream (so to speak) instead of a raw cake. The main reason is probably the taste and diversity. That's why I have very few raw sweets on my blog. There is also a raw cake with almonds and pomegranate and now this recipe for raw candies with nuts and dried fruits.
Now comes the question: why did I make these raw candies? The reasons are simple: curiosity and the desire to do something fast, healthy and sweet.
- Curiosity probably because I rarely taste raw sweets. And yes, sometimes I want to try.
- The desire to do something healthy was directed primarily at children. I wanted to make something simple, sweet and attractive for them, because we all know that they love & # 8216 chocolate & # 8217 candies. And yes, they were successful. The children ate them with pleasure, and so did the adults.
And they were over in an instant. And I am completely satisfied. I ate them with great appetite. And that's how the situation changes a little. I would really remake these candies and serve them at any time with pleasure. I invite you to try them too. They are very simple. I chose the ingredients according to what I had around the house. Enjoy!
1 teaspoon vanilla extract
coconut for decoration
We put the hazelnuts in the robot and mix them until they start to become paste. Add the dried fruit. I used a mix of dried fruits: dates (without samba) apricots, figs and a spoonful of raisins.
Mix again until the composition is homogeneous. Add cocoa, soft coconut butter and vanilla extract (preferably natural, homemade). Let the robot run until you get a homogeneous cream.
We take the composition from the robot and let it cool for half an hour. We wet the candies with wet hands. We roll them in coconut and place them nicely on the plate.
Cocoa and berry muffins - Recipes
mix all ingredients in a blender.
1 cup cashew soaked overnight
honey to taste (about 4.5 lg)
mix all ingredients in a blender.
place the top in a tray and press lightly, then add the cream and leave in the freezer for at least 2 hours.
6 servings ingredients: 250 g oatmeal 200 g dates 250 g walnut (chopped) 50 g sunflower seeds 100 g raisins 70 g raw chocolate 30 g cocoa ¼ teaspoon turmeric 1 tablespoon honey 1 salt countertop for starters, smile and think to something beautiful and bright. then we send love to all who will taste the wonderful.
Raw-belly “belly” soup
Ingredients calculated for 6 servings 1 casserole mushroom pleurotus 1 ½ cashew milk 3 cloves garlic 1 carrot ½ red bell pepper 6 tablespoons apple cider vinegar with honey 4 tablespoons olive oil salt to taste pepper to taste sliced mushrooms, bell pepper and carrot chop finely, grind the garlic. all ingredients are mixed with milk.
top 2 cups soaked almonds 8 dates 2 figs 1 salt (powder) 1 tablespoon honey mix everything in a blender until caramelized, put in a form and sprinkled with coconut flakes. cream 2 cups cashews 2 grated lemons + their juice 1 piece lime 3 tablespoons honey 4 g vanilla 300 g coconut fat ½ teaspoon turmeric put in.
Chocolate and vanilla cake
top: 450 almonds 5-6 dates 3-4 figs cream: 250g avocado 200g oil 50g cocoa butter 220g honey (to taste) 70-80g orange juice 50 grams coconut 1/2 teaspoon vanilla 1 powder white cream salt: 250 grams cashew 200 grams of coconut oil 80 grams of cocoa butter 220 grams of honey 50-70 grams of lemon 1 piece orange peel 1/2 teaspoon vanilla Garnish with liquid chocolate Enjoy!
Coconut bars wrapped in chocolate
COMPOSITION: - 200 gr - fresh coconut core - 40 gr - cocoa butter - 150 gr - coconut flakes - 120 gr hydrated cashews - 120 ml - water - 120 gr - coconut oil - 150 gr - honey Coconut it breaks, it cleans the brown skin and the core.
Coconut flavored candies
ingredients for 60 delicious candies! 200 g - fresh coconut kernel 40 g - cocoa butter 150 g - coconut flakes 120 g - hydrated cashew 120 ml - water 120 gr - coconut oil 150 gr - coconut honey.
Chocolate cake with walnuts
raw chocolate - 400 g 96 g cocoa mass 192 g cocoa butter 152 g honey The cocoa butter and mass are melted in a thermomix or on a bain-marie. Then mix in a blender with honey until a liquid consistency is obtained. 100 g of the obtained composition is put at.
RAW CUCUMBER SOUP
• 600 gr - cucumber (cleaned) • 8 gr - basil • 6 gr - garlic • 150 gr - avocado • 100 ml - lemon juice • 70 gr - hydrated cashew • 2 gr - pepper • 850 ml - water • 100 ml - oil olives • 14 gr - salt All ingredients are blended until the composition becomes creamy. 1 serving 300 ml - contains.
recipe for 400g ingredients ½ cup boiled amaranth 2 tablespoons soy mayonnaise 3 tablespoons finely chopped red onion 1 ½ teaspoon salt 3 tablespoons lemon juice soak overnight, 1 cup amaranth with 3 cups water and 2 tablespoons lemon juice, then is boiled with water in which.
Raw buckwheat breads
Ingredients: 1 cup dried buckwheat (soaked overnight) 1/2 cup sunflower seeds (soaked overnight) 2 lg. salt (or to taste) 1 lg. ground cumin cumin seeds (for decoration) 1 cup flour in (add more if necessary) poppy seeds (1 hand) water for start we send 2-3 meringues left and right as “to enter.
Brownie with ice cream and berries
Brownie with ice cream is a classic combination. A combination that never fails, and always remains in the top of the preferences of those who love chocolate, but also ice cream.
Brownie is that dense cake with a strong chocolate taste and slightly moist texture. It is a cream-free cake in general. That is why ice cream is the perfect choice to complete this cake. Ice cream gives it volume, gives it freshness and contrast of flavors. That's why I chose Yoghurt Forest Fruits from Carte d & # 8217Or for this ice cream cake. A sweet, sour, cool and fresh taste that envelops every piece of brownie. And because there is never too much chocolate, I added the Triple Chocolate Ice Cream Book. The resulting dessert is irresistible, which will not stay on the table for long. Enjoy!
1 box of ice cream Triple Chocolate Gold Card
1 box of ice cream Yoghurt Forest Fruits Carte d & # 8217Or
Brownie. Grease a 24 / 24cm tray with butter. Wallpaper with baking paper. Preheat the oven to 180 degrees.
Melt the chocolate in a bain marie. Mix the flour with the cocoa and the baking powder in a separate bowl. Put the oil and sugar in a thick-bottomed pot. Let it heat over medium heat. Add the chocolate and mix well. When the composition is homogeneous, turn off the heat and take the pot off the heat.
Separate eggs. Put the yolks in the chocolate cream and mix well. Put the egg whites in the bowl of the mixer and beat them hard with a pinch of salt.
Over the chocolate cream add the dry ingredients, then the sour cream. Mix well. Incorporate the beaten egg whites, with movements from bottom to top. Pour the composition into the pan. Level with a spatula.
Bake the cake for 20-22 minutes, until the edges are slightly detached. It does not have to be baked inside either. Then take it out on a grill to cool.
Assembly. Remove the ice cream from the freezer and leave it for 10 minutes at room temperature. We put Triple Chocolate ice cream scoops over the cake, from place to place. In the spaces left free, we fill Yoghurt Forest Fruits with ice cream. Decorate with fresh or frozen berries. Let your imagination speak for itself. The result is a colorful cake, full of flavors and extremely tasty. Slice and serve immediately. We don't want to leave ice cream waiting!
Preparing Lent cake with chocolate and berries & # 8211 Vegan entremet by Simona Callas
Prepare a baking tin with a diameter of about 18 cm, which is lined with a baking paper disc and preheat the oven to 175 degrees Celsius.
Details and images can be found here (link). The sugar, cocoa, baking soda are put in a kettle. Pour hot water, mix well, put on low heat, a few boils. Then remove from the heat, add the essence, oil, lemon peel, milk. Sift flour, starch, salt on top and incorporate with a whisk (or mixer). At the end, add the lemon juice. www.simonacallas.com The composition is poured into the mold and placed in the oven for about 15 minutes (toothpick test). When ready, take out of the oven and leave to cool in the form. After it has cooled completely, cut the ring that will be placed at the base of the cake.
Preparation of berry mousse
The agar agar sachet is mixed with 50 ml of cold water (according to the instructions on the sachet). Put it on the fire until it starts to boil. After 2-3 boils, remove from the heat. I put it in the microwave for 1 minute, it's the same thing. Add the jam, sugar, mix well. At the end, add the lightly beaten whipped cream. Pour the silicone composition and place in the freezer until it hardens. www.simonacallas.com
Preparation of chocolate mousse
Half of the whipped cream, along with the sugar, is heated in the microwave or bain-marie. www.simonacallas.com Pour over the chocolate, leave for a minute, then mix well with a whisk until all the chocolate has melted and a homogeneous mixture is obtained. Beat the rest of the cream lightly and incorporate into the mixture. Details and pictures from the preparation can be found here (link).
5 tablespoons cocoa
1 sachet of baking powder
For decoration: berries
Boil the butter together with the sugar, milk and cocoa. After a few boils, put the composition to cool, add the egg yolks, then the flour, the baking powder and the beaten egg whites.
The dough is put in the form of muffins lined with muffin paper and baked at 180 degrees for 30 minutes.
When they are ready, take them out of the oven and when they have cooled, decorate the berries
Chocolate and berry cake
I needed a cake to satisfy my craving for chocolate. For a week, in Greece, I tasted all kinds of desserts, but very few with chocolate. So, I stopped at this summer cake, sweet-sour and extra-chocolate.
I chose to make only half a portion and I used a narrow tray of 30 * 10cm. It can also be made in the shape of a cake, in which case you need a cake tray with a diameter of 19-20cm (for a double portion the tray must have a diameter of 26cm). In both variants, the tray must be detachable because the cake (cake) is mounted in it.
So, for a narrow tray, 30 * 10cm, ∼8 servings, we need:
- 100g dark chocolate
- 100g butter at room temperature
- 150g brown sugar
- a pinch of salt
- 3 eggs
- half a teaspoon of vanilla powder (or 1 sachet of vanilla sugar)
- 50g flour
- 35g cocoa
- a teaspoon of baking powder
- 250g frozen berries
- 125ml currant juice (or pomegranate or other red juice)
- 20g starch
- 30g old cough
- 100g dark chocolate
- 100g whipped cream
- a tablespoon of coconut oil (or other oil)
How I did:
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For Countertops, I heated the oven to 175ºC and greased it with butter and covered with flour a detachable cake tray of 30 * 10cm.
I melted the chocolate on steam and let it cool.
In a bowl I sifted flour, cocoa and baking powder, added vanilla powder and mixed them very well. I put them aside.
In another bowl, I mixed the soft butter with the brown sugar (and the vanilla one if you use it) and the salt until it became creamy, then I added eggs one by one, mixing after each one until incorporated. Now add the melted chocolate. (I forgot about it and added it at the end). At the end I added the flour and cocoa mixture and incorporated it with the silicone spatula. I poured the composition into the prepared tray and baked for 35 minutes at 175ºC. Bake for 30-35 minutes. In the toothpick test, there may be traces of dough on the toothpicks, but the dough should not be liquid. It is a damp top and should not dry too hard.
I immediately removed the top from the tray and put it on a grill to cool.
For berry sauce, I mixed in a small bowl the starch with the sugar and 25ml of currant juice and I left it aside. In another bowl I put on the fire 100ml of currant juice to boil. When it started to boil I added the frozen fruits and left them until they started to boil again. Then I added the starch dissolved with the juice, I mixed it, letting it boil for about another minute until the sauce thickened and became shiny again. I took it off the heat and let it cool for 15 minutes.
I have assembled the cake. I cut the cold countertop into two slices. I put the bottom slice on a plate, I put the ring from the tray in which I baked it around it (previously cleaned), I poured the fruit sauce on top and I put the second slice on the top over the sauce. I put the cake in the fridge for an hour.
I did glaze. I cut the chocolate into small pieces, put it in a saucepan together with the whipping cream and coconut oil and I put the saucepan on a very low heat. I stirred continuously until the chocolate melted and the composition was homogenized. I took it off the heat and let it cool and thicken for an hour, stirring periodically. I distributed it over the cake in waves, without leveling it and I put the cake back in the fridge for another 2 hours (I left it overnight).
I then passed a knife over the edge of the cake and opened the edges of the tray. I cut it into slices about 4cm thick.