I saw him at Horia's Academy ... then I waited a few days until I found the recipe, ... then I waited a few days for Miruna to recover, ... and then ... I didn't wait at all.

It's sensational !, insanely aromatic !, strikingly good !, divinely sweet !, although after the multitude of flavors you would say it's too much, but still ... never say never.

  • 3 dogs flour
  • 1 cup oil
  • 1 cup mineral water
  • 1 cup sugar
  • 2-3 tablespoons raisins
  • 1/2 esenta rom
  • grated peel from half an orange
  • 2 tablespoons orange juice
  • 1 sachet of baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3 tablespoons powdered sugar

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Orient scented cake:

Very, very easy to prepare.

Mix all the solid ingredients in a bowl.

In another bowl, mix all the liquid ingredients.

Then, initially using the mixer, mix the solids with the liquids, then when the mixture becomes thicker mix with a wooden spoon.

Pour everything into a tray lined with butter and flour and hand the cake in the preheated oven well, at 170 C for 35 minutes. Take the toothpick test, it's safer.

Then let it cool in the pan and powder it while it is still hot.

I can't describe the feeling! It's very good! soft! sweet! flavored! it's just like an oriental sweet! .... what a world, what codices ... what flavors! Take a bite, just that. Kiss with pleasure


Home perfumes

Natural perfume is a special experience, different from using a classic perfume. Our selection of natural and organic perfumes is varied, but we thought of offering you some recipes for preparing your own perfume at home.

In fact, perhaps the most appetizing encounter with cosmetics homemade it is precisely the preparation of the natural perfume. It's not as complicated as it sounds and you have total control over one's ingredients scented oil which lasts.


Check with lemon and mac & # 8211 simple recipe

It is a fragrant cake, moist and not at all pretentious, almost done on its own if you use a robot that does not occupy your hands. Many lemon cake recipes stuck in my face but I decided to prepare when I was with the poppy on the table and time was not enough to prepare something more elaborate. The recipe is Laura & # 8217s sweets blog.

INGREDIENTS
200 gr butter
250 gr raw sugar
4 eggs
4 tablespoons fat yogurt
juice and peel of a lemon
300 gr flour
1 baking powder (use it as written on the envelope, proportion to the amount of flour)
1 tablespoon ground mac
GLAZE (I didn't put it but I know it accentuates the lemon flavor)
lemon juice
80-140G powdered sugar or 2-3 tablespoons of honey

PREPARATION
Allow the butter to soften at room temperature.
Prepare a cake pan and place the baking paper. With such a tray, I learned to fold the paper so that it is no longer rigid and takes the shape of the tray easily.
Turn on the oven.
1. Mix the butter with the sugar until it becomes frothy and the sugar melts.


2. Add one egg and mix well after each one.
3. Add the yogurt, juice and lemon peel and continue mixing.

4. Mix the baking powder, poppy seeds and flour in a separate bowl,

then add them over the egg composition. Mix for the last time until you get a homogeneous composition.

5. Pour it into the ribbon tray and level with a spatula.

6. Put the tray in the oven, baking, over medium heat (175grd-180grd), for about an hour.
The check will have a reddish color and a beautiful notch on the top.

Take it out with paper and grill it, cool it.

GLAZE
I didn't put for that we avoid excess sugar / sweets during this period.
In a bowl, squeeze the juice from a lemon, put the powdered sugar and mix. Glaze the cake with this mixture.
Portion and serve!
In the icing version with 140g of sugar, the icing is opaque / white, almost like the biscuits I made at Christmas.
Liv (e) it!


Scented autumn check


Preheat the oven to 180 degrees.
Put the coffee in a saucepan with the peeled pears, the cinnamon stick.
Leave on the fire for 10 minutes, then pass the pears with a blender.
Foam the butter together with the sugar, using a mixer.
Then add the eggs one at a time, the pear and coffee puree, the spices, the ground walnuts, the flour, the baking powder and the yoghurt.
Homogenize, put the composition in a cake pan and bake for 50-60 minutes at 170 degrees.
For the icing, froth the butter together with the powdered sugar and lemon essence.
Allow to cool, then cut the cake and add the icing between the 3 slices of cake.
Place the icing on top of the cake and decorate with pears and pistachios.

Ingredient:

3 pears
1 cinnamon stick
250 ml coffee - espresso
100 g ground walnut kernels
200 g of salted butter at room temperature
225 g brown sugar
200 g flour
2 teaspoons baking powder
2 teaspoons vanilla essence Union
2 teaspoons spice mix: cinnamon, cloves, anise, allspice
50 g fat yogurt
4 eggs

For the glaze:
250 g salted butter at room temperature
2 teaspoons Unirea lemon essence
160 g powdered sugar with vanilla Union


2 amazing recipes for oriental sweets. I found something more original than baclava!

Team Bucătarul.eu offers you 2 simple recipes for oriental sweets, which you will immediately love. These desserts are very tasty, sweet, crunchy and flavorful. These delicacies are quite caloric, but sometimes we can indulge in such amazing sweets, which leave no one indifferent. Prepare them with love and enjoy your family!

INGREDIENTS

-230 g of sugar (200 g for syrup + 2 tablespoons of sugar for dough)

-300 ml of sunflower oil

METHOD OF PREPARATION

1. Separate the yolks from the egg whites. Rub the yolks with butter and 2 tablespoons of sugar until you get a white meal, add salt. Beat the egg whites separately, then combine them carefully with the yolks. Pour the milk, add half the flour and vodka. Knead the dough, sprinkling flour until you get a fairly stiff dough. Cover the dough with cling film and let it sit for an hour.

2. Then spread the dough in a layer 2-3 mm thick and cut it into strips about 5 mm wide (first lengthwise, then transversely, to get some noodles). Fry the noodles in hot oil for 5-7 minutes until lightly browned. Place them on a paper towel with a whisk.

3. Prepare the caramel. Combine honey and sugar in a bain-marie and stir continuously until the sugar is completely dissolved. After it starts to boil, boil the syrup for 5 minutes. When you notice large dark bubbles on the surface, it means that the caramel is ready. Take it from the bain-marie.

4. Place the noodles on a large platter, pour the hot caramel on top and mix. Press the table with a spatula or spoon, giving it the desired shape. If desired, you can decorate the dessert with walnuts, let it cool.

INGREDIENTS

-1 socket of baking soda

-300 ml of frying oil

METHOD OF PREPARATION

1. Beat the egg with sugar, salt and baking soda. Pour the milk and mix well. Gradually sprinkle the flour and knead the dough. Cover the dough with cling film and refrigerate for an hour.

2. Spread the dough in a very thin layer on a table sprinkled with flour. Cut the dough into 3 cm wide strips.

3. Heat the oil in a cauldron or deep frying pan. Roll the dough strips on wooden sticks, hold the edges and put them in oil for a few seconds.

4. Place the cakes on a paper towel to absorb excess oil. Before serving, place them on a plate and sprinkle with powdered sugar.


Simple cake with apples & # 8211 wet, tender and fragrant!

We offer you a simple cake recipe perfect for any season, very fluffy, tasty and with an enticing scent. This cake with apples and raisins will be to everyone's liking, it is very fragile, has a balanced taste and a moist texture. It is a very consistent and easy to prepare dessert, a recipe worth trying!

INGREDIENTS

-1/2 teaspoon baking soda

METHOD OF PREPARATION

1. Grease the cake tin with butter and lightly sprinkle with flour. Shake off excess flour.

2. Sift the flour into a bowl, add the baking powder, baking soda, cinnamon and salt. Mix all the ingredients.

3. Mix in a separate bowl: soft butter, sugar and vanilla. Beat with the mixer for 5 minutes. Then add the eggs, one at a time, beating with the mixer each time. After adding the last egg, beat for 3 minutes.

4. Add half of the flour mixture to the mixture, mix. Then add the remaining flour and mix again.

5. Peel the apples and grate them, add them to the dough. Add the raisins and grated lemon peel. Mix all ingredients well.

6. Shape the dough.

7. Preheat the oven and bake the cake for 45 minutes on the middle shelf.

8. Let the cake cool for 10-15 minutes, then carefully remove it to a plate, sprinkle with powdered sugar or sprinkle with caramel sauce, then serve.


Apple cake extremely simple and fast!

A delicate, soft and flavorful apple cake with the simplest and most accessible ingredients. It has a great crispy crust on the outside due to the sugar and butter.

INGREDIENT:

-1 egg at room temperature

-70 gr + 1-2 tablespoons of sugar

-30-40 gr of melted butter (at room temperature)

-120 gr of milk at room temperature

-1 teaspoon with a pinch of baking powder

-2-3 apples (350-500 gr, the more apples the tastier the cake)

-1 teaspoon grated lemon peel & # 8211 optional.

METHOD OF PREPARATION:

1.In the egg bowl, add sugar, vanilla sugar and salt. Beat the ingredients lightly with the mixer.

2. Add lemon peel, about 20 g of melted butter, milk and mix with the mixer.

3. Combine the flour with baking powder and incorporate the mixture into the egg and milk composition. Mix the dough with a whisk or mixer on low speed.

4. Peel the apples, optionally and peel them, then cut them into thin slices.

5. Line the base and walls of the mold (21 cm) with baking paper, pour the dough and place the apples vertically.

6. Sprinkle the cake with sugar, sprinkle with the remaining melted butter and put it in the preheated oven at 180 ° C for 35-45 minutes.

7. Let the cake cool for about 15 minutes and you can remove the form.

Advice. You can also use powdered sugar or fine sugar so that you do not feel the granules of sugar when you eat the cake.

A result with an incredibly tasty scent and an appetizing appearance! The dough is soft, moist and fluffy. In addition, this apple cake is prepared quickly, even faster than sharlotka!


Checks, try these 10 recipes and you will not regret it

Top ten with the best recipes for cakes, Photo: bananachocolate.wordpress.com

We present in the following a top ten with the best recipes for cakes.

1. Vanilla and cocoa cake recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

The necessary ingredients for the vanilla and cocoa cake are the following:

  • 100 grams of margarine for cakes
  • 150 grams of sugar
  • an envelope with baking powder
  • an envelope with vanilla sugar
  • 100 grams of flour
  • a tablespoon of cocoa
  • two eggs
  • salt
  • powdered sugar for powdering.

The preparation method for the vanilla and cocoa cake recipe is presented below:

  1. Mix the ingredients until smooth
  2. Extract 50 grams of the composition and mix it with cocoa
  3. Add the vanilla composition in a lined tray, in its center continue with the cocoa composition
  4. Bake the cake until the toothpick test is positive
  5. Serve powdered with powdered sugar.

2. Colorful check recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

Preparation time: half an hour.

Baking time: forty minutes.

Estimated price per serving: two Lei.

The necessary ingredients for two servings of colored cake are the following:

  • 100 grams of brown sugar
  • 100 grams of butter
  • two eggs
  • 100 ml of milk
  • 200 grams of white breadcrumbs
  • food coloring
  • two tablespoons of cocoa
  • salt.

Step by step preparation for the colorful cake recipeis presented to you in the following:

  1. Prepare the composition, divide it into two equal parts, one of the parts color it with food coloring, the other half color it with cocoa
  2. Add the colored composition in a wallpapered tray, and the cocoa composition on top of it
  3. Bake the cake until the toothpick test is positive
  4. Allow the cake to cool, then cut it into slices of equal thickness.

3. We present in the following both the necessary ingredients and the step by step preparation for oriental cake recipe. We recommend you to try this dessert because you will surely love it from the first tasting and you will prepare it every time you have the opportunity.

Preparation time: half an hour.

Baking time: half an hour.

The ingredients needed for the oriental cake recipe are the following:

  • half a kilogram of white flour three zeros
  • 100 ml of sunflower oil
  • 100 ml of mineral water
  • 150 grams of brown sugar
  • a sachet of baking powder
  • flavors to taste: lemon peel, ginger, cinnamon
  • or almond essence
  • salt.

The step by step preparation for the Orient cake recipe is presented below:

  1. In a large bowl, mix the flour with the brown sugar, baking powder and flavors in the quantities you want until you get a homogeneous mixture. Sprinkle a little salt
  2. Gradually incorporate the mineral water, stirring constantly, then continue with the sunflower oil and almond essence. Mix with a wooden spoon until you get a thicker dough
  3. Preheat the oven for half an hour over a high heat of about 200 degrees Celsius
  4. Prepare a cake form that you grease with butter or oil and line it with flour. Add the dough to the pan, level it with a knife so that you spread it in a homogeneous layer
  5. Put the tray in the oven as soon as it has warmed up enough and bake the cake for a quarter of an hour on a high heat of about 200 degrees Celsius, then reduce the heat to 160 degrees Celsius and continue baking for another half hour.
  6. Before stopping the fire, insert a wooden spike inside the preparation, extract the spike and inspect its surface, if it shows traces of dough it means that the cake is not ready and must be baked, and the fire must be reduced to a minimum to avoid burning dessert
  7. Stop the fire only when once extracted from the preparation, the spit has a perfectly dry surface, without the slightest trace of dough.
  8. Allow the cake to cool in the oven extinguished with the door open in this way, the transition from the high temperature required for baking to the outside is done gradually and the cake has no reason to leave or cross.
  9. Then remove the cake from the pan and cut it into medium-thick slices.

4. We present in the following both the necessary ingredients and the step by step preparation for cake recipe with candied fruit.

Preparation time: half an hour.

Baking time: three quarters of an hour.

The ingredients needed for five servings of candied fruit cake are as follows:

  • 50 grams of flour
  • 30 grams of margarine for cakes
  • 25 grams of brown sugar
  • a yolk
  • esenta de rom
  • salt.

The preparation method is as follows:

  1. Crush the hazelnuts, then mix them with the beaten egg whites and candied fruit.
  2. Mix flour with margarine, brown sugar, beaten egg yolk with a pinch of salt and rum essence. Spread the dough on the work table and grease it with the filling of hazelnuts, candied fruit and egg white prepared as described above.
  3. Roll out the dough, place it in a lined tray and bake on the right heat for three quarters of an hour.
  4. Let it cool in the oven, then cut it into slices of equal thickness.

5. Mosaic cake recipe Is a delicious dessert that is worth trying. We present in the following both the necessary ingredients and the step-by-step preparation method.

Preparation time: An hour.

The ingredients needed for the twelve slices of mosaic cake are as follows:

  • four eggs
  • five tablespoons brown sugar
  • five tablespoons of oil
  • an envelope of vanilla sugar
  • 100 grams of hazelnuts
  • 100 grams of shit
  • five tablespoons of flour
  • salt.

The step-by-step preparation for the mosaic cake recipe is presented below:

  1. Separate the yolks from the whites. Beat the egg whites with a pinch of salt until you get a firm foam that does not come down from the bowl in which it was prepared. Beat the yolks well until smooth, acquires a whitish color and increase in volume, add brown sugar and vanilla sugar, continue to stir until the sugar crystals are no longer felt in the composition. Add the oil and mix until smooth. Gradually incorporate with a spoon of previously prepared egg white foam, stirring carefully from top to bottom so as not to completely destroy the airy texture of the countertop, a texture that will give volume to the cake.
  2. Choose for this preparation peeled, fried, unsalted and unflavoured hazelnuts. Put peanuts in a blender two & # 8211 three times to keep them bigger
  3. Cut the shit into cubes, then pass it through the flour
  4. Mix the flour with the ground hazelnuts, then add the composition over the prepared cream top as I described above. Stir vigorously to avoid lumps, until all ingredients are well integrated into the composition
  5. At the end, wrap the shit cut into cubes and passed through the flour, mix carefully from top to bottom until it is completely integrated into the composition.
  6. Preheat the oven to about 200 degrees Celsius for half an hour
  7. Prepare a cake tin that you grease with butter or oil and line it with flour or baking paper. Add the previously prepared countertop composition to the tray. Level the cake so that it covers the entire surface of the tray in a layer of equal thickness.
  8. When the oven has warmed up enough, insert the cake and let it bake at the right heat for about 160 degrees Celsius for three quarters of an hour. Before stopping the fire, test the toothpick, insert a toothpick in the center of the worktop, remove the toothpick and inspect its surface, if it shows traces of dough, it means that the worktop is not ready and must remain in the oven, and the fire must be reduced to minimum to avoid burning the cake. Stop the fire only when once removed from the counter, the toothpick has a perfectly dry surface, without the slightest trace of dough.
  9. Allow the cake to cool in the oven with the door open, this way the transition from the high temperature required for baking to the outside is done gradually, and the cake has no reason to let or cross.
  10. When it has cooled enough, remove the cake from the tray, first removing its edges, then allow it to cool completely.
  11. Cut the cake into equal thick slices and serve with a cup of milk, a cup of coffee or a cup of tea depending on your preferences.

The mosaic cake has an extremely interesting appearance and is very tasty, we recommend you try it and we guarantee that its taste will conquer you from the first tasting, and you will prepare it every time you feel the need for a dessert prepared at home, dessert that is often much tastier and healthier than any dish of this kind that you can easily buy in supermarkets or classic confectioneries.

6. Chocolate flake cake recipe is presented below.

Preparation time: half an hour.

Ingredients needed for four servings:

  • 70 grams of white breadcrumbs
  • three eggs
  • a tablespoon of cocoa
  • 140 grams of brown sugar
  • an envelope of vanilla sugar
  • an envelope of baking powder
  • 60 ml of warm milk
  • 50 grams of chocolate flakes.

The preparation method for the chocolate flake cake recipe is presented below:

  1. Mix the ingredients until smooth, finally incorporate the chocolate flakes
  2. Bake the cake in a tray lined with baking paper until the toothpick test is positive.
  3. Allow the cake to cool in the oven, then remove from the pan and cut into medium-thick slices.

7. Mushroom cake recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

The necessary ingredients for the mushroom cake are the following:

  • 200 grams of mushrooms
  • an onion
  • 125 grams of cheese
  • two eggs
  • a bunch of dill
  • 100 grams of flour
  • salt and pepper.

The preparation method for the mushroom cake recipe is presented to you in the following:

  1. Saute onions and mushrooms
  2. Mix all the ingredients until you get a homogeneous composition
  3. Bake the cake until the toothpick test is positive
  4. Serve the cake as an appetizer.

8. Potato cake recipe is a surprising dish that will conquer you with its aroma. We present in the following both the necessary ingredients and the step-by-step preparation method.

The necessary ingredients for the potato cake are the following:

  • half a kilo of potatoes
  • ten eggs
  • 400 grams of brown sugar
  • two sachets of baking powder
  • 100 grams of cocoa
  • salt.
  • half a kilo of potatoes
  • 200 grams of margarine for cakes
  • two sachets of bourbon vanilla sugar
  • 300 grams of powdered sugar
  • 50 grams of roasted, unsalted hazelnuts.

The preparation method for the potato cake recipe is presented step by step in the following:

  1. Wash the potatoes, boil them in a sufficient amount of water with a pinch of salt. Let the potatoes boil over the right heat until you can easily pierce them with a knife blade. Do not try to speed up the boiling of the potatoes, because you will destroy them on the outside, keeping them raw on the inside. When they are ready, take the potatoes out of the hot water and let them cool in a strainer. As soon as they have cooled enough, peel the potatoes, then cut them into cubes and mash them until you get a homogeneous puree.
  2. Wash the eggs, let them drain or wipe them with a commercially absorbent kitchen paper. Break the eggs and separate the egg whites from the yolks
  3. Beat the egg whites with a pinch of salt until you get a firm foam that does not come down from the bowl in which it was prepared.
  4. Beat the yolks until smooth, then gradually add the brown sugar with a spoon, mix well until the sugar crystals no longer feel in the composition and obtain a homogeneous cream.
  5. Add the yolk cream over the mashed potatoes and stir until smooth, then gradually incorporate the previously prepared egg white foam. Mix carefully from top to bottom so as not to destroy the aerated texture of the egg white foam, a texture that will give volume to the final preparation.
  6. Separately mix the dry ingredients: flour, baking powder and cocoa until even, then with a spoon incorporate the mixture, gradually in the mashed potatoes mixed with egg yolk cream and egg white foam. Mix firmly to avoid lumps. When the dry ingredients have completely incorporated into the countertop, let the composition rest for a quarter of an hour.
  7. Preheat the oven to about 200 degrees Celsius for half an hour
  8. Prepare two cake trays that you grease with butter or oil and line them with flour or baking paper purchased commercially
  9. When the countertop has rested enough, add equal parts of it to the previously prepared cake trays
  10. Put the trays in the oven as soon as it has warmed up enough
  11. Let the cakes bake for a quarter of an hour on a suitable heat of about 180 degrees Celsius, then reduce the heat and continue baking at 160 degrees Celsius for twenty minutes, maximum half an hour. Before stopping the fire, insert a wooden spike into both cakes. Remove the spit and inspect its surface, if it shows traces of dough, it means that the cakes have not baked and must remain in the oven, and the fire must be reduced to a minimum to avoid burning them.
  12. Stop the fire only when once extracted from the preparation, the spit does not show the slightest trace of dough.
  13. When they are ready, leave the cakes to cool in the oven with the door open, in this way the transition from the high temperature required for baking to the outside is done gradually, and the desserts have no reason to leave or cross.
  14. When they have cooled enough, remove the trays from the oven, then remove the edges of the cakes and remove them from the pan. Allow the cakes to cool completely on flat trays while preparing the cream
  15. For the cream: wash the potatoes, boil them with a pinch of salt, let the potatoes boil on the right heat until you can easily pierce them with the blade of a knife, even in this case we do not recommend trying to speed up the boiling of potatoes increasing the fire, because you will destroy them on the outside, while their core will remain raw. When they are ready, take the potatoes out of a strainer and let them drain and cool, then peel them and pass them well until you get a homogeneous puree. Separately, beat the margarine at high speed in the mixer until smooth, then add the powdered sugar and the entire amount of vanilla bourbon sugar. Stir until the sugar crystals no longer feel in the composition and obtain a homogeneous cream. Add the margarine cream formed over the mashed potatoes and mix until smooth
  16. Spread the cream over the two cakes so that they cover them completely in a uniform layer of equal thickness.
  17. Pass the hazelnuts through a blender and then sprinkle them on top of each cake in equal quantities, so that they cover them as evenly as possible.
  18. Leave the dessert in the fridge for half an hour, then serve it on flat plates after serving it in medium-thick slices.

The potato cake is definitely unique, it is not extremely difficult to prepare and can be served at any time of the day. We recommend you to try it, you will surely love it from the first tasting and you will keep it in the box with your favorite recipes, and you will prepare it every time you have the opportunity.

9. Bread cake recipe with greens presents a unique dish that we recommend you try. We present below the necessary ingredients and the step-by-step preparation method.

The necessary ingredients for the green bread cake are the following:

  • twelve slices of bagel
  • 800 grams of ham
  • 400 grams of cheese
  • eight strands of green onions
  • eight eggs
  • four strands of parsley
  • four dill threads
  • 120 ml of 3.5% milk fat
  • salt
  • pepper.

How to prepare the recipe for green bread cake is presented step by step below:

  1. Soak the bagel slices in milk a little, then cut them into cubes
  2. Cut the ham into cubes of equal size
  3. Cut the cheese into cubes
  4. Peel a squash, grate it and slice it into thin slices
  5. Crush the eggs, beat them well with a pinch of salt until smooth
  6. Wash the greens (parsley and dill), let it drain, then chop it finely until the tails you throw away
  7. Preheat the oven to the right heat for half an hour
  8. Prepare a cake form that you grease with butter or oil and line it with flour or baking paper purchased from the market
  9. Put in a large bowl the bread, ham, green onions and greens (parsley and larch). Mix carefully so as not to destroy the ingredients. Add beaten eggs with a pinch of salt previously, season with salt and pepper and mix again until the mixture binds well
  10. Add the composition to the prepared cake pan as described above when the oven has warmed up well, then put the baking dish on the right heat for half an hour.
  11. Before stopping the fire, insert a wooden spike inside the cake, remove the spike and inspect its surface. If you notice that the surface is wet, let the cake continue to bake, reduce the heat so that it does not burn.
  12. Stop the fire only when once extracted from the preparation the surface of the spike is perfectly dry
  13. Let the cake cool in the hot oven with the door open. In this way the transition from the high temperature necessary for baking to the outside is done gradually and the cake has no reason to let or cross.
  14. Cut the cake into medium-sized slices as soon as it has cooled completely. Place the cake on a plate and serve with green onions or green garlic.

The green bread cake is served as an appetizer at lunch or in the evening, it can also be served at any festive meal you organize with family or dear friends. We recommend you to try this preparation because you will surely love it and you will prepare it every time you have the opportunity.

10. Cake appetizer recipe with minced meat it is easy to prepare and is a dish that you can serve with real success at any festive meal organized at your home. We present below the step-by-step preparation method, you will finally get a tasty cake that you will definitely add in the box with your favorite recipes so that you can taste it on another occasion.

The ingredients needed for six servings of chopped appetizer with minced meat are as follows:

  • 250 grams of pork
  • an onion
  • 50 ml dry white wine
  • a tablespoon of flour
  • half a sachet of baking powder
  • 100 ml of fatty yogurt
  • a tablespoon of hot or sweet paprika depending on your preferences
  • two eggs
  • oil
  • salt and pepper.

How to prepare the cake appetizer recipe with minced meat is presented step by step below:

  1. Wash the meat well, let it drain, cut it into generous pieces, if it is not already sectioned
  2. Peel an onion, wash it, then cut it into quarters
  3. Install the mincer and pass the meat and onion through it. Season the resulting mixture with salt and pepper to taste, then mix well until smooth
  4. Put a pan with a sufficient amount of oil on the fire. When it starts to sizzle add the mixture of minced meat and onion previously prepared. Cook until the meat changes color and browns nicely. Quench the mixture with the full amount of wine, then allow to decrease until the amount of liquid is reduced to a minimum. Remove the pan from the heat and allow the mixture to cool
  5. Break the eggs, separate the egg whites from the yolks. Beat the egg whites well with a pinch of salt until you get a firm foam that does not come down from the bowl in which it was prepared. Separately, beat the yolks until smooth, then add the yogurt gradually with a spoon, stirring constantly to even out.
  6. Mix separately the dry ingredients, namely: flour, baking powder and paprika or hot peppers depending on your tastes
  7. With the help of a spoon, add the mixture of dry ingredients gradually over the previously prepared yolk composition. Stir firmly to avoid lumps. When the entire amount of flour, baking powder and paprika has integrated perfectly into the egg mixture, you can add the entire amount of minced meat hardened with onion and wine previously. Stir to even out
  8. At the end, gradually incorporate it, using a spoonful of egg white foam. Mix carefully from top to bottom so as not to completely destroy the airy texture of the egg white foam, which will give a special volume to the cake. Taste the salt and pepper mixture, season to taste, if needed
  9. Preheat the oven to 200 degrees Celsius for half an hour
  10. Prepare a tray that you grease with butter or oil and line it with flour
  11. When the oven is well heated, add the cake composition previously prepared in the prepared tray, as described above
  12. Introduceti checul in cuptor timp de un sfert de ora la 180 de grade Celsius, reduceti focul la 160 de grade Celsius si lasati checul sa se coaca pentru inca o jumatate de ora. Variatia temperaturii este deosebit de importanta, ea ii permite prafului de copt sa mareasca volumul checului, urmand ca apoi acesta sa se coaca uniform
  13. Inainte de a opri focul introduceti o tepusa din lemn, cat mai adanc in preparat. Daca in momentul in care scoateti tepusa, suprafata acesteia este umeda sau prezinta resturi de aluat, inseamna ca checul nu este copt in intregime si mai trebuie sa stea la cuptor. In acest caz va recomandam sa reduceti focul la minim
  14. Opriti focul numai in momentul in care odata extrasa din preparat tepusa din lemn prezinta o suprafata uscata, fara nici cel mai mic rest de aluat
  15. Lasati checul sa se raceasca in cuptorul stins cu usa deschisa, in acest fel trecerea de la temperatura inalta necesara coacerii la cea din exterior se face treptat, iar checul nu are nici un motiv sa se lase sau sa se incruzeasca
  16. Scoateti checul din tava indepartandu-i intai marginile, numai in momentul in care este complet racit. Sectionati checul in feliute de grosimi egale si serviti-l pe un platou ca aperitiv pentru masa de pranz.

Aperitivul chec cu carne tocata este extrem de delicios, va recomandam sa il inveliti intr-o folie de plastic in cazul in care nu este consumat in totalitate si sa il introduceti in frigider. In acest fel el se va pastra proaspat si nici nu va imprumuta din mirosurile celorlalte alimente pe care le depozitati in frigider.


Chec cu lamaie si mac – reteta simpla

Este un chec aromat, umed si deloc pretentios, aproape ca “se face singur” daca te ajuti de un robot care sa nu-ti ocupe mainile. Multe retete de chec cu lamaie mi s-au perindat prin fata dar m-am hotarat sa prepar atunci cand eram cu macul pe masa si timp nu mai era suficient ca sa prepar altceva mai elaborat. Reteta este Laura’s sweets blog.

INGREDIENTS
200 gr unt
250 gr zahar brut
4 oua
4 linguri iaurt gras
zeama si coaja de la o lamaie
300 gr flour
1 praf copt (folositi din el asa cum scrie pe plic, proportionati la cantitatea de faina)
1 lingura mac macinat
GLAZURA (n-am pus dar stiu ca accentueaza aroma de lamaie)
lemon juice
80-140G zahar pudra sau 2-3 linguri de miere

PREPARARE
Lasi untul sa se inmoaie la temperatura camerei.
Pregatesti o tava de chec si asezi hartia de copt. La o astfel de tava, am invatat sa cocolosesc hartia ca sa nu mai fie rigida si sa ia forma tavii cu usurinta.
Pornesti cuptorul.
1. Mixezi untul cu zaharul pana devine spumos iar zaharul se topite.


2. Adaugi cate un ou si mixezi bine dupa fiecare.
3. Adaugi iaurtul, zeama si coaja de lamaie si mixezi in continuare.

4. Praful de copt, macul si faina le amesteci intr-un vas separat,

apoi le adaugi peste compozitia de oua. Mixezi pentru ultima data pana obtii o compozitie omogena.

5. O torni in tava in panglici si nivelezi cu o spatula.

6. Pui tava in cuptor, la copt, la foc mediu (175grd-180grd), pentru aproximativ o ora.
Checul va avea o culoare rumena si o crestatura frumoasa in varf.

Il scoti cu hartie cu tot pe un gratar, la racit.

GLAZURA
N-am pus pt. ca evitam in perioada aceasta zaharul/dulcele in exces.
Intr-un castron, storci zeama de la o lamaie, pui zaharul pudra si amesteci. Glazurezi checul cu acest amestec.
Portionezi si servesti!
In varianta de glazura cu 140g zahar, glazura este opaca/alba, aproape ca la biscutii pe care i-am preparat la Craciun.
Liv (e) it!


Chec cu inima de ciocolata

Este o reteta cat se poate de simpla, cea a checului pufos cu cacao (sursa inspiratiei aici), pe care eu am facut-o in dublu exemplar pentru a avea acea inima de ciocolata.

Ingredient:

1. Checul maro:

Faina 000- 200 g
Zahar pudra- 200 g
Oua separate- 5 (la temperatura camerei)
Zahar vanilat- 2 pliculete
Ulei- 4 linguri
Praf de copt- 1 lingurita
Sare-1 praf
Cacao- 3 linguri+4 linguri apa

2. Checul galben:

Aceleasi ingrediente, cu exceptia amestecului de cacao+apa.

Method of preparation:

1-Albusurile, in care adaugam un praf de sare, se mixeaza la viteza maxima, intr-un vas uscat, suficient de incapator.
2-Cand sunt batute spuma, se adauga zaharul vanilat si se mixeaza din nou.
3-Treptat se adauga zaharul pudra, mixand dupa fiecare cantitate adaugata pana la incorporarea completa.
4-Galbenusurile se amesteca cu uleiul (se adauga treptat uleiul, amestecand continuu, ca pentru maioneza).
5-Amestecul de galbenusuri si ulei se adauga peste albusurile batute, putin cate putin, amestecand cu o spatula de jos in sus.
6-Praful de copt se adauga peste cantitatea de faina si se amesteca bine.
7-Se adauga si faina compozitiei, lingura cu lingura, amestecand cu miscari largi de jos in sus, pana este incorporata foarte bine.
8-Cantitatea de cacao se amesteca bine cu 4 linguri de apa, pana arata ca o crema se adauga in compozitie (din nou, se amesteca cu miscari largi, pentru a nu scoate aerul din compozitie).
9-Se toarna intr-o tava de chec tapetata cu hartie de copt si se pune in cuptorul preincalzit, la foc mediu, pana trece testul scobitorii.
10-Dupa ce s-a racit, se taie felii, nu prea subtiri.
11-Din felii se decupeaza inimi cu ajutorul unei forme de biscuiti. Daca se poate, decupati si doua inimi dintr-o felie, nu doar una singura.
12-Checul galben se face dupa aceiasi pasi, fara sa mai adaugam amestecul de cacao.
13-Inainte de a adauga compozitia checului galben in tava (e nevoie de o tava mare de chec), asezam inimile decupate in sir, pe mijlocul tavii, presandu-le foarte usor, astfel incat “sa stea in picioare”.
14-Se toarna compozitia galbena peste inimi si se da la cuptor, in aceleasi conditii de coacere ca si la primul chec.



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