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Desert pancakes (classic recipe)


Put flour, oil, baking powder, sugar, a pinch of salt in a bowl and mix.

Add the milk little by little, mixing well.

Separate the egg whites from the yolks.

Whisk the egg whites hard.

Add the yolks and egg whites to the bowl with the flour and mix everything carefully.

Put a non-stick pan on the right heat and grease with a little oil.

We pour with the help of a polish from the composition. When they are baked on one side, we turn them on the other side.

We take them out and serve them hot powdered with powdered sugar, jam, Nutella or anything else you like.

Good appetite!


Buckwheat pancakes & # 8211 classic recipe.

The classic recipe for buckwheat flour pancakes is extremely simple and accessible. These pancakes will be fluffy, fine and quite tender. They have a subtle buckwheat taste, which disappears when you combine them with honey and fruit. They will be fluffy, neither sweet nor salty, so they can be associated with both cream cheese, pâtés and salty combinations.

You know that buckwheat is a gluten-free cereal and contains many minerals and vitamins. Gluten is a harder to digest protein, but even if you tolerate it well, a meal with little gluten is easier for the digestive system.

This is a double portion of buckwheat pancakes, I usually prepare a large portion on Sunday, thus ensuring lunch on Monday morning. Usually, I take a break between the first and the second portion of frying, so that the wait for the pancakes doesn't seem too long, dear ones.

Classic buckwheat pancakes

Ingredient:
1 l fatty milk 3.5% (I used Lactis, but you can also use thicker vegetable milk)
1 or
2 tablespoons sugar (I used brown)
a little salt
200 gr buckwheat flour
150-160 gr of wheat flour
1 sachet of baking powder
2 tablespoons coconut oil

Training:
1. In a bowl, mix the egg with the sugar, then add the milk and mix a little more.
2. In a separate bowl, mix both flour, salt, baking powder. Incorporate the dry mixture into the liquid composition and add the oil. Mix well to homogenize.
3. Grease the pan with a little oil, then fry each pancake until it bubbles, then turn it over.

Classic buckwheat pancakes

Serve the pancakes as you like: with melted cow's butter or peanuts, with honey or syrup, with fruit or jam. You can also serve them with cream cheese, in the salted version.

Visit the Breakfast section to discover the other fluffy pancake recipes. I recommend the recipe for banana pancakes (fasting) and the traditional one. Also the recipe for pancakes with Greek yogurt is very delicious. I don't think my family has a favorite recipe, but I think buckwheat pancakes could become one of our favorites.

4. Pancakes with cocoa

Subscribe to my Facebook or Instagram page, where I share different ideas for healthy eating and lifestyle. Try one of the recipes and tell me in a private message how they looked!

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The classic recipe for buckwheat flour pancakes is an extremely simple and accessible one. These pancakes will be fluffy, fine and quite tender. They have a subtle buckwheat taste, which disappears when you combine them with honey and fruit. They will be fluffy, neither sweet nor salty, so they can be associated with both cream cheese, pâtés and salty combinations.

You know that buckwheat is a gluten-free cereal and contains many minerals and vitamins. Gluten is a harder to digest protein, but even if you tolerate it well - a meal with little gluten is easier for the digestive system.

This is a double portion of buckwheat pancakes, I usually prepare a large portion on Sunday, thus ensuring lunch on Monday morning. Usually, I take a break between the first and the second portion of frying, so that the wait for the pancakes doesn't seem too long, dear ones.

Ingredient:
1 l fatty milk 3.5% (I used Lactis, but you can also use fatter vegetable milk)
1 or
2 tablespoons sugar (I used brown)
a little salt
200 gr buckwheat flour
150-160 gr of wheat flour
1 sachet of baking powder
2 tablespoons coconut oil

Training:
1. In a bowl, mix the egg with the sugar, then add the milk and mix a little more.
2. In a separate bowl, mix both flour, salt, baking powder. Incorporate the dry mixture into the liquid composition and add the oil. Mix well to homogenize.
3. Grease the pan with a little oil, then fry each pancake until it bubbles, then turn it over.

Serve the pancakes as you like: with melted cow's butter or peanuts, with honey or syrup, with fruit or jam. You can also serve them with cream cheese, in the salted version.

Visit the Breakfast section to discover the other fluffy pancake recipes. I recommend the recipe for banana pancakes (fasting) and the traditional one. Also the recipe for pancakes with Greek yogurt is very delicious. I don't think my family has a favorite recipe, but I think buckwheat pancakes could become one of our favorites.

Subscribe to my Facebook or Instagram page, where I share different ideas for healthy eating and lifestyle. Try one of the recipes and tell me in a private message how they looked!


Negresa & # 8211 a classic recipe, extremely simple and tasty at any time

Do you remember this childhood cake? For me at least every time I do it, her taste transposes me into childhood. Although this is an extremely simple recipe, it has a very intense taste. Let's get to work.

Ingredient:

  • 500 ml of milk
  • 250 g sugar
  • esenta de rom
  • 200 ml oil
  • 500 g flour
  • a baking powder
  • 4 eggs
  • a pinch of salt
  • 6 tablespoons cocoa

How to prepare the cake:

In a bowl we will start by mixing the egg whites and sugar to create a meringue. We will have to stir continuously until it forms. When it gains the desired consistency we will add the milk, oil and essence, gradually. We will continue to mix the composition.

In another bowl, mix the flour with the cocoa and baking powder. We will add them gradually in the first bowl, stirring continuously over the above composition.

We will preheat the oven to 160 degrees Celsius.

In a tray we will pour the composition from the bowl and we will put it in the oven for baking for 30 minutes. The cake is ready! Good appetite!


Culinary whispers

Pasta salad is a classic of German cuisine. Nothing complicated, something "like at home mom". It is eaten a lot in summer, as a garnish for barbecues. In the classic version, canned carrots and peas are added, I prefer to replace them with frozen peas and bell peppers. If you put some sausage in it (something like Parisian), it's a cold food. Very successful in children as well, probably because it is beautifully colored. I like this salad only with homemade mayonnaise, with the one I bought it seems to have a strange taste (that's why I eat this salad only made by me lol)

400 g small pasta (the classic for this salad are the ones in the shape of a screw)
2 boiled eggs
2 large bell peppers (one red and one yellow if chosen)
about 200 g of frozen peas
5 pickles
salt pepper
homemade mayonnaise made with mustard and lemon juice (a little sour)


Classic easter recipe! This is how the tastiest Easter dessert is made!

It's about an Easter with cheese and raisins, which you should not miss on the Easter table.

Ingredient:

1 kg of cottage cheese
300 gr flour
200 gr raisins
60 ml milk
6 eggs
450 gr sugar
200 gr butter
peel of a lemon
25 gr yeast
peel from an orange
2 tablespoons sour cream
2 sachets of vanilla sugar
a pinch of salt

Method of preparation:

Put flour in a bowl, make a hole in the middle and add 2 eggs, yeast, milk and 200 g of sugar.

Knead all the ingredients and you will get a dough that you have to let rise to heat.

Prepare the filling in another bowl, in which you will put: cottage cheese, sour cream, 250 g sugar, lemon and orange peel, a pinch of salt, two tablespoons of flour, vanilla sugar and 4 eggs. All this is mixed with the mixer, and at the end the raisins are added. Place the raised dough sheet in a pan greased with butter.

Form a roll twisted to the thickness of a finger and cut it into two pieces, which you spread with the twister. Place the first sheet in a pan greased with butter, pour the composition, and then cover with the other sheet, pressing lightly. Put the tray in the preheated oven and leave it until it turns brown.


Wednesday, December 15, 2010

House smoked sausages

Image via Wikipedia Pork flesh * 2/3
* pork fat 1/3
* leg of mutton and beef
* ground black pepper
* paprika
* chilli powder
* garlic passed through a meat grinder
* allspice

After we were hacked to season their meats. For this step I use the following spices: ground black pepper, paprika, cayenne pepper, garlic passed through a meat grinder, salt and allspice.

After the spices have been incorporated, as "clotting". The second step consists of boiling the bones without meat (pork leg) and a little pig crop. The resulting broth is mixed with seasoned meat until it becomes smooth. To ease the filling operation anevoiasa bowel recommend you let the meat cool.

The last step consists in their smoking. This operation must be done within 2-3 days.

We recommend you cook on the grill or oven and serve them with polenta with cheese or mashed potatoes and pickles. Good appetite!

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Melt the butter in a pan, then add the breadcrumbs and mix everything quickly until the breadcrumbs are homogenized and browned a little, 5 minutes maximum. Put the sugar at the end when you take it off the heat. Mix everything well.

Boil in a bowl, 2-3 L of cold water with a pinch of salt.
Check the dumpling dough and if it is still soft, add 1 tablespoon of flour and knead quickly, but without insisting too much, so as not to become gummy like a rubber.
Sprinkle the dough with flour to make it easier to work with. Grease your hands with a little oil. With your hands greased with oil, make a roll out of the dough and break 20-25 pieces as evenly as possible. Take a piece of dough, flatten it and put in the middle a plum soaked in flavored sugar. Give a round, galusca shape so that the plum is not visible, it is well camouflaged in the dough and it is placed on a tray or a plate. We do the same with all the dumplings until we finish making them.
You can also make them on the board well sprinkled with flour and then the hands will be permanently given through the flour in order to easily form the dumplings.
Put them in hot water and let them boil until they rise to the surface (about 5 to 10 minutes). Take them out and give them a mixture of breadcrumbs and sugar. I am ready to serve with my loved ones. The same recipe can be made with apricots.


Dessert pancakes (classic recipe) - Recipes

  • Servings: 7 People
  • Preparation time: 5min
  • Cooking time: 0min
  • Difficulty: Easy

Homemade candies with walnut kernels, dates, coconut and cocoa. The fastest homemade dessert, with only four ingredients, a simple recipe for sugar-free candies highly appreciated by my family.

Ingredients

  • Ingredients for 28 pieces of candy
  • 100g walnut kernels
  • 200g seedless dried dates
  • 100g grated coconut
  • 1 teaspoon cocoa
  • Furthermore
  • 1-2 tablespoons coconut for rolling

Method of preparation

  1. Grind the ingredients in a food processor for 4-5 minutes, until the candy composition turns into a thick paste.
  2. With a teaspoon it is taken from the composition and with the help of the palms small balls are formed which are then given through coconut or ground walnut kernel.