Cake with vanilla pudding

Cake with vanilla pudding

Cake with vanilla pudding

Click on the photos to enlarge. Ingredients for sponge cake:
2 eggs

7 tablespoons white sugar

2 tablespoons brown sugar

1 teaspoon cinnamon

1 vanilla sugar

9 tablespoons milk

9 tablespoons butter

1 medium spoon baking powder

9 tablespoons flour

Peel of 1 orange

Preparation:
Beat the eggs with the sugar then add all the other ingredients in turn.

Bake at 170 degrees for 20 minutes.

Ingredients for pudding:
2 packs of vanilla pudding dr.oetker

400 ml of milk

400 ml orange juice

the skin of the oranges from which we take the juice

1 vanilla sugar

2 tablespoons medium sugar

a little white chocolate

1 sheet of gelatin or half a teaspoon of agar agar to harden
Preparation:
Bring the milk to a boil, lightly add the chocolate, melt the pudding with the orange juice, add the sugar, vanilla, half a teaspoon of agar agar, mix the orange peel well and add this mass to the milk.

Meanwhile, the sponge cake is baked and let it cool a bit and both should not be too cold, because when you combine them hot, the sponge cake stays soft and does not dry out!
Decoration: Grated grated chocolate.

Beaten panna cotta with vanilla sugar and powdered sugar.

Show the recipe to your friends on Facebook.

Other recipes

Biscuits with chocolate

Biscuit molles

Lemon cake

Tomatoes stuffed with bulgur and minced meat

Balls of minced meat with potatoes

Baileys Cake

Cupcakes

fish in paste fillets and pepper sauce:

Salmon casserole with spinach and mashed potatoes

leek soup and minced meat

Carrot cake

Crushed apples (applecrumble)

Orange cake

adacake

Filed Under: Sweets, All recipes

Casserole with minced meat and emmentaler cheese

Casserole with minced meat and emmentaler cheese

Casserole with minced meat and emmentaler cheese

Ingredients:
250 gr kepurdha

2 cloves garlic

Parsley

400 gr of minced meat

1 presh

6 slices of bread

3veze

Coconut oil or olive oil

300-400 gr sour cream

150 gr emmentaler cheese (50 gr we share for the end)

butter, himalaya salt, black and red pepper

Preparation:
For the sauce: 100 gr of grated cheese in a row, combine it with the yoghurt sauce and eggs, add a little salt and black pepper and leave it aside.
We cut the leeks into circles and clean the mushrooms well as well. Chop the garlic and finely chopped parsley.

Add a little oil to the pan and fry the minced meat, then add the leeks with the mushrooms, which we flavor with salt, black pepper and red pepper. Let it simmer on low heat.

In another pan, add the oil and the garlic, put 3 slices of bread on them, which we fry on both sides, so we continue with the other 3.

Coat the pan that we will use with butter, add 3 slices of bread, then 1/4 of the sauce and the minced meat, now we put all 3 slices of bread and finish it with the sauce, a little cheese passed in the grater.
Bake for 30-40 minutes at 200 degrees.
Enjoy your meal

Show the recipe to your friends on Facebook.

Other recipes

Casserole with mashed potatoes, minced meat and cauliflower

oven casserole with leeks and minced meat

Cauliflower soup with pistachios and hazelnut oil

Balls of minced meat with potatoes

Tomatoes stuffed with bulgur and minced meat

Potatoes stuffed with minced meat, creamy sauce and spinach

patelxhanrole

cannelloni with minced meat and spinach

leek soup and minced meat

Cannelloni with minced meat and bechamel sauce

Chicken in sauce and potatoes, baked beets

Rice pan with spinach and tomatoes

breads filled with cheese

spinach casserole with chicken puree and chicken thighs

Filed Under: Cooking Meat, All Recipes

Salmon with olives and orange juice

salmon with olives and orange juice

Salmon with olives and orange juice

ingredients

5 tablespoons olive oil
6 tablespoons parsley
2 cloves garlic
1 piece of rye bread
2 tablespoons black olives
1 teaspoon of orange peel
1 medium spoon with capers
orange juice
4-5 pieces of salmon
1 glass of white wine
1 tablespoon butter
salt and black pepper
preparation

Preheat the oven to 200 ° C.
Put the bread, parsley, garlic and olive oil in a food processor and mix.
Then add the olives, capers, orange peel and mix for a few seconds.
Place the salmon in the pan and cover with the previously prepared mixture.
In the pan add the orange juice and white wine.

Bake for 15-20 min.
Serve the salmon in warm dishes and add 1 tablespoon of butter to the salmon sauce and mix, pour this sauce over the salmon.
Delicious with potatoes and vegetables, the choice in your hands.
Enjoy your meal

Show the recipe to your friends on Facebook.

Other recipes

Salmon with sliced ​​cheese and dill

Tart with spinach and salmon

Orange cake

quinoa with salmon & cod

Lasagne with salmon and zucchini

Salmon potatoes and vegetables

Eggplant in tomato sauce

Chicken fillet in honey and mustard

Lamb marinade

lamb with vegetables

Salmon cream & spices

Oven chicken with flavored butter

Biscuits with chocolate

Biscuit molles

Filed Under: Fish Cooking, Uncategorized

Salmon with sliced ​​cheese and dill

Salmon with sliced ​​cheese and dill

Salmon with sliced ​​cheese and dill

Ingredients:

1 kg salmon
100 gr sliced ​​cheese
dill
1/2 lemon juice
olive oil
salt and black pepper
Preparation:

First we pass the fennel cheese in the food processor until the cheese is melted. Place the salmon in a paper-lined baking tray. Then add salt, black pepper and lemon juice to the salmon, then sprinkle the grated cheese with a little olive oil.
Put in the preheated oven at 225 degrees for 15-20 min.
Enjoy your meal.

Show the recipe to your friends on Facebook.

Other recipes

quinoa with salmon & cod

Salmon with olives and orange juice

Baked fish in egg white bed

radish salads with green salad leaves

Beet salad and dressing

Pizza with eggplant

Tart with spinach and salmon

Lasagne with salmon and zucchini

Salmon potatoes and vegetables

Fish in mustard sauce

leek soup and minced meat

breads filled with cheese

Salads with potatoes, rucola and kackavalli cheese

Casserole with minced meat and emmentaler cheese

Filed Under: Fish Cooking, Uncategorized

Beet salad and dressing

Beet salad and dressing

Beet salad and dressing

Click on the picture to enlarge

Click on the picture to enlarge the Ingredients
1-2 beets

1 onion

1/2 cucumber

1 handful of olives

50-100 gr sliced ​​cheese

1 medium green room

1 handful of almonds

1 handful of pumpkin seeds

4-6 boiled eggs

salt and black pepper
All the ingredients are cut into small pieces at the end we cut the beets.

In a deep bowl place the green salad then toss the other ingredients. Mix the onion with the beets together and place them on top of the green salad.

A mint leaf.

Dressing
5 tablespoons olive oil

1 tablespoon honey, you can add a total of 5 tablespoons depending on your taste.

5 tablespoons lemon juice and

1 tablespoon mustard mix in blender and you have it ready for the salad.
Enjoy your meal

Show the recipe to your friends on Facebook.

Other recipes

Beets with basil

Bread stuffed with leeks and beets

Chicken in sauce and potatoes, baked beets

Dressing per sallatra

Crepa furres

Bread with kackavall

Mango-Pomegranate-Beetroot

seasonal salads with beans and asparagus

Potatoes stuffed with minced meat, creamy sauce and spinach

Salads with potatoes, rucola and kackavalli cheese

rice casserole with broccoli and cornflakes

radish salads with green salad leaves

Potato salad

Tuna salad

Filed Under: Salad, All recipes

seasonal salads with beans and asparagus

seasonal salads with beans and asparagus

seasonal salads with beans and asparagus

ingredients

6 tablespoons olive oil
1 red onion
250 gr asparagus
250 gr beans and coffee
250 gr qiqra
the skin of 1 lemon
2 cloves garlic
1 tablespoon mustard tea
1 tube coriander
1 tube mint
salt and black pepper
preparation

Let the chickpeas and beans stay in the water overnight.
Then we boil these in enough water. After boiling, let them cool.
Asparagus is cleaned and steamed for a few minutes.
We cut the onion in a circular shape.
When they are ready, combine them in a deep bowl and mix, add salt and black pepper at the end and the prepared dressing.

For dressing: We take mustard, garlic, oil, lemon peel, coriander, finely chopped mint and mix well together. And toss over the salad.
enjoy your meal

Show the recipe to your friends on Facebook.

Other recipes

healthy “Biscuits”

Dips with beans and asparagus

Salads with potatoes, rucola and kackavalli cheese

Salads with potatoes and beef

Dips with beans

burger with beans & nuts

Casserole with mashed potatoes, minced meat and cauliflower

radish salads with green salad leaves

patelxhanrole

Beet salad and dressing

Oven pan with eggplant

Potato salad

lamb with vegetables

Lamb marinade

Filed Under: Sallatra, Uncategorized

Salads with potatoes, rucola and kackavalli cheese

Salads with potatoes

Salads with potatoes, rucola and kackavalli cheese

ingredients

450 gr small potatoes
130 gr rucola
1 tablespoon pine nuts
180 gr cherry tomatoes
180 gr kackaval cheese
2 boiled eggs
1/2 red onion
chives or green onionsFor dressing:

1 tablespoon mustard
1 tablespoon honey
1 tablespoon lemon juice
4 tablespoons olive oilPreparation

Steam the potatoes for 10-12 minutes until softened. Drain and rinse with cold water. Fry lightly in a pan with a little olive oil until they get a cheek, another color for about 4 minutes and let cool
Mix the dressing ingredients all in one bowl.
Spread on a plate rucola, diced cacao and potatoes.
Bake pine seeds in a pan without oil.
Continue with eggs, tomatoes, onion and chives on top of the salad, add salting dressing and black pepper. Tip: you can add finely chopped rosemary to the potatoes! Good luck

Show the recipe to your friends on Facebook.

Other recipes

Salads with potatoes and beef

seasonal salads with beans and asparagus

Beet salad and dressing

radish salads with green salad leaves

Balls of minced meat with potatoes

Chicken in sauce and potatoes, baked beets

Baked potatoes with leeks

Pizza with flavored sour cream and potatoes

Pizza with eggplant

Salmon potatoes and vegetables

Casserole with minced meat and emmentaler cheese

Tuna salad

Salmon with sliced ​​cheese and dill

Potatoes stuffed with minced meat, creamy sauce and spinach

Filed Under: Sallatra

radish salads with green salad leaves

radish salads with green salad leaves

radish salads with green salad leaves

Click on the picture to enlarge the Ingredients
3 tablespoons uthell red grapes

500 gr red beets

1 green salad or rucola

100 gr sliced ​​cheese

1 avocado
dressing:
2 tablespoons mayonnaise

1 tablespoon olive oil

1 teaspoon dijon mustard

salt and pepper to taste
Dressing, combine the ingredients and mix well
Preparation of red turnip:
We first bake the red turnips in the oven. We wrap them with aluminum foil and put them in the oven for 1 hour at 200 degrees. When we remove it from the oven, leave it for 30 minutes.

Then we clean it, its skin is removed very easily and at the end we clean it with water.

We cut them into small cubes.

On a plate we put a leaf from the green salad why rucola then we throw the turnips which we have passed in the grape uthel, we add avocado cut into small cubes, sliced ​​cheese and dressing we throw a little dried or fresh parsley.
Serve directly.
Enjoy your meal

Show the recipe to your friends on Facebook.

Other recipes

rice casserole with broccoli and cornflakes

Salads with potatoes, rucola and kackavalli cheese

Chicken fillet in sour cream

spinach casserole with chicken puree and chicken thighs

Cauliflower soup with pistachios and hazelnut oil

seasonal salads with beans and asparagus

Tuna pizza

Bouillion pules

chicken fillet with pineapple

Beet salad and dressing

Salads with potatoes and beef

Tuna salad

Potato salad

Baked fish in egg white bed

Filed Under: Salad, All recipes

Chicken roll with vegetables

Chicken roll with vegetables

Chicken roll with vegetables

Pesto type:
4 green onions

1 cup of Turkish coffee with oil

1 handful of parmesan

salt and black pepper

-We clean the green onions and cut them into small pieces, place them in the processor with all the other ingredients. Leave it to one side.

Preparation of chicken fillets:
4 chicken fillets

8 sheets of meat fillet (meat per sandwich)
-Cut the chicken fillets in the middle, press them with a kitchen hammer or pot, clean them and dry them with a kitchen cloth.

Salt, red, black pepper, oil and other spices you want.

Arrange the aluminum foil on the table, arrange the 8 meat fillets (sandwich) on it, then arrange the chicken fillets not far from each other.

-Then in the middle of it add “pesto type” with green onions that we have prepared.

Start and do roles with the help of aluminfol. Once you have done the rolls, wrap 2x with plastic wrap well and leave in the fridge for 1 night or for a few hours. (a better night because even the roll does not open during baking)

Vegetable preparation:
Laker brussels sprouts

Secondary flowers

1.2 kg potatoes

-We clean these three vegetables and put them in the pot for steaming (do not steam them until the end because it will go in the oven for 25-30 minutes). Finally, put the meat and vegetables in a pan, sprinkle with a little oil and the following spices:
Coriander

Chives

1 handful of parmesan

1 teaspoon red pepper

Salt and black pepper

Bake in the oven for 25-30 minutes at 250 degrees.

Enjoy your meal.

Show the recipe to your friends on Facebook.

Other recipes

rice casserole with broccoli and cornflakes

Spaghetti with chicken fillets

Dips pules

Chicken preparation

Marinated chicken

chicken thighs in cornflakes

chicken fillet with pineapple

Chicken in sauce and potatoes, baked beets

Chicken fillet in sour cream

spinach casserole with chicken puree and chicken thighs

lamb with vegetables

Salmon potatoes and vegetables

Vegetables with moderate nitrates, daily menu and vitamin benefits for newborns

Bouillion pules

Filed Under: Chicken Cooking, All Recipes

quinoa with salmon & cod

quinoa with salmon & cod

quinoa with salmon & cod

Ingredients:

1 cup quinoa
1 l of water
1 onion
3 cloves garlic
bouilonpuder bio

marinade for fish

1 tablespoon lemon juice
200ml olive oil
1/2 sea salt
3 cloves garlic
1 teaspoon thyme
1 teaspoon of rosemary
1 teaspoon oregano
1 tablespoon parsley
1 medium onion
1 leek green part

Preparation:

We take the water and boil it with bouillon powder, onion and garlic. Once the water has got its good aroma with that water boil quinoa. Add to the pot 1 cup of quinoa (which contains 200ml of water) and from the boiled water add 1-1 / 2 cup and 1/2 cup of white wine. Let the quinoa simmer until the water is all dry, mix well and stop the fire. Leave it covered with a lid for another 20 minutes. For marinades;
Mix all the ingredients together, onions, garlic and leeks cut into small pieces. Leave it for a few hours so that their aroma is related to the oil. First we dry the fish with a kitchen cloth then we add the marinade on top of them. For a better result, let them stand for 1 night in the marinade. In a deep frying pan, fry the fish for a few short minutes. Serve on warm plates quinoa, fish and some other vegetables in my case I had steamed brussels sprouts and a green salad. I emphasize: the water where you boiled the onion with garlic, you can use the rest of it for a sauce or soup. Good luck

Show the recipe to your friends on Facebook.

Other recipes

Small bread with sardines.

Dips pules

Tuna salad

Tuna pizza

Tart with spinach and salmon

Dips with beans

Biscuits with chocolate

Biscuit molles

lamb with vegetables

Lamb marinade

Potato salad

Salmon with sliced ​​cheese and dill

Salmon potatoes and vegetables

Lasagne with salmon and zucchini

Filed Under: Fish cooking