Category Archives: recipes

Итонская мешанина 16.08.2016

Итонская мешанина
Если вы мечтаете познакомиться с настоящей английской кухней, но в голову не приходит ничего, кроме овсянки, то пора разрушить стереотипы. Леди и джентльмены, встречайте – Итонская мешанина! Этот изысканный десерт ежегодно подают во время соревнований по крикету между двумя знаменитыми британскими школами – Итон и Хэрроу. В этом замечательном блюде соединились три любимых всеми продукта – безе, клубника и взбитые сливки. Но что особенно приятно, это действительно самая настоящая мешанина! Нет никаких требований к сервировке – главное в этом десерте вкус, а не подача. Безе можно приготовить заранее или даже купить готовое – в этом случае уберите из списка требуемых ингредиентов яичные белки и сахар, и пропустите первые шесть пунктов в описании способа приготовления.
Ingredients
  1. Клубника 500 гр.
  2. Сахарная пудра 1 ст. л.
  3. Жирные сливки для взбивания 500 мл.
  4. Яичные белки 3 шт.
  5. Сахар 180 гр.
  6. Ликер Крем де Кассис (если есть) 1 ч. л.
  7. Листья мяты и/или другие ягоды и фрукты для украшения
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Instructions
  1. Аккуратно отделите яичные белки от желтков.
  2. Разогрейте духовку до 110/120⁰C, смажьте растительным маслом противень и положите в него пекарскую бумагу.
  3. В чистой сухой миске взбейте белки до образования устойчивых пиков.
  4. Добавьте 2/3 сахара и продолжайте взбивать белки. Когда сахар растворится, добавьте остальной сахар и аккуратно перемешайте белки сухой лопаточкой.
  5. Ложкой выложите белки на противень так, чтобы получилось 6 небольших горок.
  6. Выпекайте безе в духовке в течение полутора-двух часов. Затем выньте противень из духовки. Безе должно получиться твердым снаружи и слегка тягучим внутри. Переложите лист с безе на решетку и дайте ему остыть.
  7. Возьмите 250 гр. клубники и разрежьте ягоды на половинки. Остальные 250 гр. клубники смешайте с сахарной пудрой и взбейте в блендере до однородности.
  8. Взбейте сливки, а затем разломайте безе на крупные кусочки. Осторожно смешайте взбитые сливки, безе и порезанную на половинки клубнику. Добавьте ликер Крем де Кассис (если есть) в клубничное пюре и вылейте 2/3 пюре в смесь сливок, безе и клубники. Аккуратно перемешайте десерт таким образом, чтобы в клубничное пюре образовало в нем прожилки, как в мраморе.
  9. Разложите десерт в широкие бокалы или вазочки. Полейте каждую порцию оставшимся клубничным пюре. Украсьте листьями мяты и/или другими фруктами и подавайте на стол.
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Vegetarian Lasagna Recipe 28.06.2016

Vegetarian Lasagna Recipe
Pasta is the nearest road that leads you to Italy without travelling for real. Macaroni with cheese, spaghetti with Bolognese sauce, pasta with basilica and mozzarella, and... Yep, we thought of lasagna! These are the favorite "sins" to all goumands. Many people say that if someone “deviates” from the basic recipes, the Italian chefs would get angry or offended. So, today we’re risking to be judged by an Italian chef by sharing with you a vegetarian lasagna recipe.
Ingredients for the Béchamel sauce
  1. Flour 40 g
  2. Butter 40 g
  3. Milk 500 ml
  4. Salt
  5. Black pepper
Filling ingredients
  1. Mushrooms 700 g
  2. White cheese 250 g
  3. Spinach (boiled) 500 g
  4. Lasagna sheets 500 g
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Béchamel sauce
  1. Melt the butter in a pan at a low heat. When it starts to make foam, add the flour and let it cook for 5 minutes. Through all the time stir quickly with a wooden spoon.
  2. Pour half of the milk and mix it thoroughly. Then, add the rest of milk and stirring it, try to get a homogeneous mixture without lumps.
  3. Add the spices, mix again ad put aside.
Filling and lasagna
  1. Chop the mushrooms and crush the white cheese, then mix them well and add your favourite spices (for example, dried garlic and pepper, dried basilica and grated Indian nuts).
  2. Brush the pan for lasagna with butter. With a spoon, put the béchamel sauce to the bottom of the pan and arrange the first row of lasagna sheets.
  3. Put leafs of boiled spinach over the lasagna sheets and add the mushroom/cheese filling. Cover this filling with béchamel sauce, then add one more row of lasagna sheets.
  4. Repeat the steps two more times. Put the sauce abundantly on the last row and add a little water to make lasagna soft.
  5. Cover the pan with aluminium foil and bake on 250°C for 30 minutes.
  6. Serve while it’s hot.
Notes
  1. Don’t overdo with butter, because it very easily steals the flavor of the filling.
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3 Delicious Risotto Ideas 24.06.2016

risotto recipes@photo

Warming, aromatic risotto is the ultimate comfort food. As the summer begins to fade and the nights start drawing in, it’s times to indulge in this easy-to-make one-pot dish and add risotto rice to your grocery list. Here are ideas for three very different risotto recipes. Meat-eaters or vegetarians – there’s something to suit everyone here.

You’ll need a large heavy-based frying pan to cook the dish in.
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Blueberry Crumble 21.06.2016

Blueberry Crumble
Perfect for a Sunday brunch, a picnic in the park, or a special celebration, this blueberry crumble will disappear faster than you can say “yum!”. You can actually substitute the blueberries for another fruit, such as strawberries, raspberries, or rhubarb.
Ingredients
  1. Walnuts (chopped) ¼ c
  2. Old-fashioned oats (not quick oats) ¼ c
  3. Cinnamon ¼ t
  4. Flour 1 c plus 3 T
  5. Light brown sugar ⅓ c
  6. Unsalted butter 4 T
  7. Blueberries 2 ½ lbs.
  8. Sugar ⅔ c
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Instructions
  1. Preheat oven to 400 F. In a large bowl, combine the walnuts, oats, cinnamon, butter, brown sugar, ¾ cup flour, and 1 tablespoon sugar.
  2. Place the mixture into a large blender or food processor and pulse until coarse and crumbly (not fine). Reserve.
  3. Place the blueberries on a baking sheet and cover them with ½ cup of sugar and 3 tablespoons flour. Pour the crumble mixture on top in an even layer.
  4. Bake for 30-40 minutes, adding the rest of sugar halfway through.
  5. Remove from oven and serve warm, with or without ice cream.
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Lemon Cake with Yogurt and Frosting 14.06.2016

Lemon Cake with Yogurt and Frosting
With the weather getting warmer, the flowers blooming, and the fruits ripening, you can look forward to some delicious summertime desserts! Paired with a nice cup of coffee or tea, this light and fluffy dessert will leave you in food paradise.
Ingredients
  1. All-purpose flour 1 ½ c
  2. Baking powder 2 t
  3. Kosher salt ½ t
  4. Plain yogurt (whole milk) 1 c
  5. Sugar 1 ⅓ c
  6. Eggs 3
  7. Lemon zest (grated) 2 t
  8. Vanilla extract ½ t
  9. Vegetable oil ½ c
  10. Lemon juice ⅓ c plus 2 T
  11. Confectioner’s sugar 1 c
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Instructions
  1. Preheat oven to 350 F. Butter or oil a loaf pan and line it with parchment paper.
  2. In a large mixing bowl, combine the baking powder and salt; sift in the flour. In a separate bowl, stir together the yogurt, eggs, vanilla, lemon zest, and one cup of sugar.
  3. Slowly fold the wet ingredients into the dry ingredients. Add the vegetable oil and thoroughly mix everything together until there are no dry lumps.
  4. Pour the batter into the lined loaf pan and bake for 50 minutes or until a toothpick comes out clean.
  5. To make the frosting, mix ⅓ cup of lemon juice and ⅓ cup of sugar; add the mixture to a saucepan and heat on medium-high until the sugar dissolves and you have a clear mixture. Reserve for later.
  6. Combine 2 tablespoons lemon juice and the confectioner’s sugar to create a glaze.
  7. Remove the loaf cake from the oven and let cool on counter for 10 minutes. Pour the reserved frosting over the cake. Add the glaze and serve.
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Mango Lassi: Refreshing Indian Yogurt Drink 10.06.2016

mango lassi yoghurt drink@photo

Mango Lassi is a real treat in the summers – its taste, its vibrant colour and its cooling properties are sure to delight you!
It is an extremely refreshing drink that beats the summer heat while being packed with health and nutrition. This cooling drink is utterly delicious; infused with mangoes, subtly spiced, and with a rich creamy texture. It is a very popular drink in the Indian subcontinent and can be had standalone on a warm, sunny afternoon while it can also be a great accompaniment to spicy food.

The best news of it all is that you don’t have to run to the nearest restaurant to get your heart’s fill of this delicious blend. It is extremely simple to make and requires very few ingredients. So read on and follow this recipe to make traditional Mango Lassi (yogurt drink) all by yourself.
The colour and taste of the drink depend heavily on the variety of mangoes used, so make sure you add the best ones to your grocery list! There is also a savoury (using salt instead of sugar) version of this recipe, but today we will focus on make sweet Mango Lassi.
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Indulgent Sticky Toffee Pudding 07.06.2016

sticky toffee pudding

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This indulgent, warming dessert has been taking the world by storm since it was first introduced at the Sharrow Bay Hotel in the beautiful Lake District back in the 1970’s. Pretty well every top British chef has their own version of Sticky Toffee Pudding. You’ll love the combination of flavors and textures. Most versions of this recipe use Medjool dates which gives the dish great depth of flavor. This version also uses walnuts, although you can substitute pecans for the walnuts or miss out the nuts altogether if you prefer. What makes the dish such a wonderful comfort food is the richness of the dates and the warm, runny toffee sauce poured into the pudding and all over the top.
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The Best Mocktails for This Weekend 03.06.2016

mocktail recipes

If it’s about time that you had a girls’ night out or a fun Sunday brunch, then you need to celebrate with these amazing mocktails. They are so delicious and refreshing that you and your friends won’t even miss the alcohol. Plus, all it takes is a simple shopping list full of tantalizing springtime flavors, such as blueberry, watermelon, and cucumber. What are you waiting for? Your mocktails are waiting to be enjoyed tonight or this weekend!
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Rich, Moist Carrot Cake Recipe 31.05.2016

carrot cake recipe

What better comfort food on a rainy afternoon than melt-in the mouth, flavoursome carrot cake, with a steaming cup of coffee? Carrot cake is a timeless classic, with recipes for cakes using the wonderful sweetness of carrots going back at least as far back as Roman times.

Rather than adding a shop-bought carrot cake to your grocery list, it is far healthier, tastier, and more satisfying to bake one yourself. This recipe makes a deliciously rich and moist cake with a crispy, almost chewy crust. It will still taste fresh several days after baking if kept in an airtight tin. The cake is quick and easy to make and tastes wonderful!
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