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This is the second recipe with which I want to participate in the contest launched by Cristina Toth and Băneasa pasta on the website "www.divainbucatarie.ro". The dish is very tasty!
- 250 g Băneasa feather paste
- 1 can of pineapple
- 250 ml cooking cream
- 4 tablespoons brown sugar + 1 tablespoon extra
Preparation time: less than 60 minutes
PREPARATION METHOD Penne with caramelized pineapple:
The pasta is boiled in water mixed with canned pineapple syrup.
Put the sugar in a caramelized bowl over low heat. When it has completely melted, add the liquid cream in a thin thread and mix until a sauce is obtained. Continue to simmer, melting any caramel lumps, then add the diced pineapple and simmer together for 10 minutes.
The pasta is mixed with the caramelized pineapple.
Grease a dish of embarrassment with butter and pour the pasta with the sauce. Sprinkle with stored sugar and bake for 10-15 minutes on low heat.
They are good and warm and cold.
They can be served with whipped cream or ice cream.
FRUITS, ideal garnishes for steak. New recipes from Chef Cosmin
FRUITS, FRIENDS. Is it advisable to use fruit as a garnish for steaks? How do you cook fruit to get a great dish? A new material SUPER-HRANA.RO teaches you the most interesting combinations of meat and fruit.
Apples, pears, pineapples, especially hard fruits, are the easiest to grill. Due to the texture, they retain their shape and taste during preparation.
“If you want to grill apples, is simple. Cut the slices into thicker slices and leave them on the grill for three minutes on each side. If you want to add even more flavor to apples, you can add a cinnamon stick to a bowl of water and leave the apples there for a few hours. You can also add a few spices as well ginger, nutmeg or cloves in a bowl with a packet of butter, and use the obtained paste to grease the apples. pineapple, cut into rounds, you can marinate it for a few hours in a composition of rum, brown sugar, cinnamon and nutmeg and leave it on the grill for about three minutes on each side”, stated for SUPER-HRANA.RO Chef Cosmin Porumb, from the Mon Paris restaurant.
How to combine fruit with steak
“Try the recipe with boiled pears in wine, three or four pears boiled in white wine for 20 minutes with a small amount of brown sugar and a little honey. You can consume this garnish next to a duck breast, and you can decorate the plate with a berry sauce. And apples are fruits that can be eaten as a side dish, grilled or breaded. Bread apples are prepared panko breadcrumbs, vanilla sugar, flour and milk, the apples are peeled and cut into slices, after which they are passed through the created composition. Fry in hot, clean oil. The garnish can be used for any type of meat: pork, chicken or duck, next to which you can add any type of sauce ", Chef Cosmin continues to tell us.
THE NEWEST FRUIT RECIPES, recommended by Chef Cosmin Porumb
New ingredients and inventive cooking methods have been added to the classic duck recipes with oranges and pork tenderloin with dried plums. Thus, the duck breast was replaced with the liver, and the oranges with the caramelized pineapple. The taste of baked pork tenderloin is more special with grapes, and the recipe is more appreciated by Chefs and newer! Here's how to make them at home:
Duck liver with caramelized pineapple
ingredients: 600 grams of liver, one pineapple, two oranges, 40 grams of butter, 200 ml. of brandy, a tablespoon of sugar and one tablespoon of cornstarch, salt and pepper.
Heat the butter in a pan, then add the brown sugar and three slices of pineapple. After they have caramelized, turn them over and add half the amount of brandy and flambe. You can repeat the same process with the remaining pineapple slices, depending on the amount you want to prepare. Slice the duck liver and fry it in two slices, but very quickly on both sides in hot oil. In a frying pan add the starch you have previously dissolved in a tablespoon of cold water, orange juice and salt, pepper. After the sauce has thickened, remove from the heat. Place the pineapple slices and duck liver on a plate and pour the sauce over the dishes.
Pork muscle with grape sauce
Ingredient: pork muscle - 1.5 kg, 500 grams of grapes, meat soup about 130 ml., semi-sweet white wine, an onion, a teaspoon of dried thyme, a teaspoon of starch, mustard seeds, two tablespoons of oil, salt and pepper.
The grapes are washed and placed in a pan in the hot oven for 25-30 minutes, stirring twice during this time. Meanwhile, the muscle is peeled off the skin and sprinkled with salt and pepper. After the grapes have ripened, fry the pork muscle until it is browned on both sides and put it in the oven for 30 minutes until it penetrates.
While the muscle is in the oven, prepare the grape sauce. In the pan in which the muscle was fried, fry the onion until it softens, add a little wine and leave it for 2-3 minutes until the alcohol evaporates and the sauce decreases. Add the hot soup, thyme and mustard, as well as the starch after it has been dissolved in cold water. Stir often until it starts to boil, leave for a minute until the sauce thickens, add the grapes, stir and turn off the heat. Place the sliced muscle, fresh out of the oven, on a plate and add the prepared sauce.
Caramelized Salmon with Cabbage Or Pineapple Garnish
Cut the bacon slices into small pieces and put them in the frying pan. Meanwhile, clean and chop the red onion and cabbage and cut into small pieces. Put the red onion in the lard left by the bacon, leave it on the fire together, then add the cabbage and a tablespoon of water, salt and pepper.
Keep it on the fire, stirring from time to time, until the cabbage is soft (for me it lasted only 5 minutes because I used the ready chopped and very raw cabbage). Take the pan with the cabbage off the heat and put it back in a warm place.
In the pan in which we made the cabbage (we washed it before) we put the butter and the oil and if we use it, the brown sugar. Heat the oil and in the meantime put salt, pepper and lemon on the salmon. Fry the pieces for more than 2 minutes on each side twice, if the fillet is thicker and if it is thinner, fry less. If you want, you can sprinkle with a little soy sauce, the phase I skipped over.
Serve on a plate with a garnish of fresh pineapple or serve on a bed of cabbage with bacon.
Penne with caramelized pineapple - Recipes
Although I'm not a big fan of cheesecakes, from time to time I feel like baking one and combining it with the fruits I crave at the moment. Now I had a craving for pineapple and I have to admit that I was very inspired.
For the caramel pineapple
2 cans x 565 grams of canned pineapple slices
150 g chocolate chip cookies
1/2 teaspoon ground ginger
00 grams of cream cheese 1
50 grams of fermented cream (minimum 20% fat)
1/2 teaspoon vanilla essence
Before you begin, remove all cheesecake ingredients from the refrigerator to room temperature.
To prepare the crust, finely grind the biscuits and mix with the ginger, salt and melted butter.
A 21 cm round tray with removable walls is lined with baking paper on the edges.
Place the biscuit composition on the bottom of the tray and press in a compact and uniform layer of thickness. Put the tray in the fridge.
For the pineapple caramel, drain the canned slices. Store 60 ml of the syrup and mix with the sugar in a pan. Put on the fire and boil until caramelized (thickens and acquires a golden color). Be careful not to burn the caramel, it will get a bitter taste!
Add the pineapple slices in a single layer and cook for about 5 minutes on each side, until nicely dressed in caramel. Remove and set aside to cool. Depending on the surface of the pan, you will need to work in 2-3 tranches.
After you have finished caramelizing the pineapple slices, the liquid left in the pan is left on the fire until it thickens. Turn off the heat, add the butter and stir. Set aside to cool completely.
Of the caramelized pineapple slices, 6 are the most attractive. The rest is passed until a fine puree is obtained.
For the composition, mix all the ingredients (at room temperature) and the pineapple puree until smooth. Do not stir too much so as not to incorporate air. After mixing, you can drop the bowl a few times on the table to get rid of the air bubbles.
Pour the cheesecake mixture over the crust and place in the preheated oven at 150 ° C for 35 minutes.
The cheesecake should have firm edges, but in the center it should shake slightly if you shake the tray. Turn off the heat and allow to cool completely in the oven.
Refrigerate before serving and garnish with pineapple slices. Serve cold with caramel syrup.
You can also use fresh pineapple. The fruit must be well ripened and it is good to have a special cleaning device to obtain perfectly round and symmetrical slices. If using fresh pineapple, increase the amount of caramel sugar by 25 grams and the cooking time of the slices by another 5 minutes.
For cheesecake I use Philadelphia cream cheese, it seems to me the best option on the market.
For the crust, I used chocolate chip cookies from Belvita Start, but I think others work very well. A
When baking the cheesecake, do not open the oven in any way! Be sure to let the cake cool in the oven because it is very sensitive to sudden changes in temperature. Do not bake it longer than necessary, it must have a tremor in the center, and will complete its baking while it cools in the oven.
Caramelized Cake with Apples and Pineapple
We make the top: we beat the egg whites. foam with salt, yolk. with powdered sugar. Add yolk over egg white, oil, flavors, flour.
Separately in the baking pot put 350 gr melted sugar for caramel on the fire. When the sugar has melted and turned into caramel, put the pot aside and rotate the sugar around the walls until they are covered with caramel. It is important - the caramel does not stick hard on the walls, because we will put the apples cut into round slices and peeled, on the walls and on the bottom of the tray
We leave a few slices that we chop and put them behind. Over these prepared in a pan, the caramel and the apples add the pandispan dough and put in the oven.
When it's ready, we turn the tray over in the tray and it will result in a very delicious and syrupy cake.
I also made caramel syrup separately, but that's because I had sugar left on the bottom of the tray and I added very little water, boiled it and put it over the cake.
The last picture is with pineapple, the same procedure only that instead of apples I put pineapple.
It is made with any kind of favorite fruit.
I served it with whipped cream.
What healthy recipes do you know? Natur House Resita continues the list of proposals
It is said that the main ingredient we need to use to make our dish delicious is love. But to be healthy, the food we choose matters first. Natur House Resita helps us.
The range of healthy recipes is diverse, to the taste of anyone who decides to change the course in his life. Loredana Guran, the nutrition specialist from Natur House Resita, has prepared for today two seasonal recipes, healthy and full of freshness.
- 4-5 smaller pumpkins
- 10 cherry tomatoes
- or mozzarella
- vegetable oil
We wash the pumpkins and boil them or rather scald them in boiled water. We cut the tomatoes into slices or we cut the mozzarella in half. Roast the zucchini for about 5 minutes, cool them under running water, then cut them into long slices. Place a layer of pumpkin, a layer of tomatoes, another layer of pumpkin and a layer of tomatoes in an oven tray, and at the end put the layer of mozzarella. Put in the hot oven for about 15 minutes and & # 8230 good appetite!
- 200 g of fresh pineapple
- 4 tablespoons stevia-based sweetener
- the juice of a lemon
Dissolve the sweetener in half a glass of water to which the lemon juice is added. Pour everything into a pan and let the syrup thicken over low heat, then put the caramelized pineapple slices.
Natur House Cabinet from Reșița, located on Republicii Boulevard no. 22, sc. E, ground floor is waiting for you every day, from Monday to Friday, for consultations and specialized help from nutrition specialist Loredana Guran. Telephone appointments can be made at the telephone number 0770 457 030.
Because health is the most important, Express de Banat, together with the partners from Natur House Resita, publishes every Saturday an article related to nutrition and also invites you to the contest on the Facebook page of Express de Banat.
Charlotte pineapple-raspberries, a little taste of paradise
Stickys Hi Attract Hakenködern. Lockwirkung noch zu verstärken. VEGETABLE CHIFTELUTE & # 8211 Flavor. Flour-free shortbread pie, with pink reims biscuit powder. This apple then becomes more greedy, as in a Norman pie with a.
Recipes & laquo pastry & raquo: chocolate pear pie. COSTA RICA PINEAPPLE SIZE 9.
Pineapple turned cake
Cake upside-down with pineapple etand waxetand trust
We give you a piece of advice: don't tell the children that you are going to make a cake with your ass up, because from now on they will ask you to make it every day. It will entertain her the name of the cake far too much to give it up in favor of a simple chocolate cake or an apple pie. But, if you still do, be sure to use canned pineapple to make it tasty and syrupy!
- 100 g butter for caramel and two tablespoons butter for lining the dish
- 10 tablespoons brown sugar
- 6 eggs
- 5 tablespoons flour
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla essence
- 1-2 tablespoons of mineral water
- 5 tablespoons sugar
- 1 can of pineapple slices
- 5-6 candied cherries for decoration
How come? Easy! Make a pineapple cake, turn it upside down and get a pineapple cake turned upside down! Joke aside, here's the recipe: preheat the oven to 190 degrees C. Grease a baking dish with butter, preferably transparent, to see what happens to the pineapple. Make the pineapple caramel like this: put the melted butter in a pan and add the brown sugar. Keep on low to medium heat until all the sugar has melted. Place the pineapple slices in the baking dish, place a candied cherry in the middle of the slices and pour the caramelized sugar on top.
Now make the top: mix the 5 tablespoons of sugar with the egg whites until you get a hard foam. Now add the yolks, one at a time, then the flour, baking powder, vanilla essence and mineral water. Mix the whole composition with a spatula and pour it over the pineapple. Now bake the cake for 50 minutes at 190 degrees C.
When ready, leave it to cool for 5-10 minutes, carefully peel off the top, using a knife tip, and turn the cake over on a plate, with the caramelized pineapple on top. And ready, the cake upside down it's good to eat and admire!
And, if you love pineapple cakes, try a fruit pizza or just a quick baked pineapple.
Start by boiling the milk until it reaches a temperature of 80 degrees. Turn off the heat, add the sugar and a little finely grated lime peel and mix. Allow the milk to cool. Meanwhile, hydrate the gelatin and add to the lightly tempered milk. Mix well for homogenization, then add sm & acircnt & acircna for cream.
Sm & acircnt & acircna for added cream has the role of giving creaminess to the delicious milk pudding. Mix lightly before adding, only until it gains a little volume.
Milk pudding is served in ice cream cups or glasses. Refrigerate the panna cotta cups for about an hour.
Meanwhile, prepare the pineapple with which to decorate the panna cotta. Peel a pineapple and slice it into thin slices. Mix with a little sugar and finely grated lime peel and fry in a little melted butter. Leave it for a few seconds to add all the sugar and flavor the pineapple slices from the lime peel. Then put it in a bowl and let it rest until the milk panna cotta is ready.
With these slices of pineapple flavored with lime peel, decorate the cups with panna cotta & icircn during serving.
It is a fine and refreshing dessert, easy to prepare and with few ingredients and for everyone.
In order not to lose important details on how to prepare this Panna Cotta recipe with pineapple and lime, but also to enjoy delicious moments during the show, access the video above.
The ingredients for the meringue must be at room temperature. The bowl and paddles of the mixer must be very well washed so that there are no traces of grease. Eventually before starting we can give them a slice of lemon and then wipe with a paper napkin. We prepare a tray on which we put baking paper. We turn on the oven to heat it well to 100 degrees.
Mix the egg whites with salt and add the sugar lightly and beat until the egg whites become thick and stick to the mixer blade and remain in the bowl. Add lemon juice and starch and mix a little, it is enough until incorporated (about 2 minutes).
We take the already prepared tray and in the corners of the paper, on the side that sits on the tray we put with our finger a little meringue so that the baking paper sticks so that we can work well. In the middle we pour meringue and spread it forming a pit in the middle of it. Put the tray in the hot oven and bake at 100 degrees for half an hour and then increase the temperature to 110 degrees and bake for another 30-40 minutes. Let it cool in the oven. Peel a squash, grate it and squeeze the juice. In a pan we put 2 tablespoons of sugar to caramelize, when it has taken color we put the butter and let it melt. Add the pineapple pieces, mix so that the sugar and butter reach on all sides. The pineapple will also leave the juice and will cook nicely. Let cool.
We break the chocolate into pieces and put it in the whipped cream. Heat over low heat, stirring well until all the chocolate is melted. Let cool well.
When it is cold, put the mascarpone and mix until we have a thick but fluffy cream. Add 2-3 tablespoons of caramelized pineapple and mix a little more. Place the meringue on a plate, put the cream in the middle and level and on top spread the rest of the caramelized pineapple and pieces of red orange.
With the juice left by the pineapple and the orange juice that my father left (the juice that she left while we cut it, we sprinkle the pavlova. Let it cool and serve the next day preferably. We also decorated a strawberry and a few mint leaves.