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Burnt sugar flowers

Burnt sugar flowers


The composition obtained allows us to model any shape we want! I chose the popcorn!

  • 250 gr sugar
  • 15 ml water
  • 60 g glucose

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Burnt sugar flowers:

Put the sugar on the fire in an aluminum or stainless steel pan. When it caramelizes and becomes liquid, add the 15 ml of water and mix (it will become frothy). Then add the glucose and stir continuously until it melts completely. When the composition becomes homogeneous, pour it on a plate or on a chopping board previously greased with a little oil so as not to stick. We leave the composition for 1-2 minutes to harden, after which we can start modeling the desired shapes. We must be careful because the caramel hardens quickly and becomes brittle.

The models obtained in the end depend on the imagination and patience of each of us!


3 flower jam recipes of all kinds

We will only say that it is not an ordinary sweetness. This rose jam comes directly from the jam paradise. It is surprisingly simple and retains the unmistakable aroma of roses.

For this recipe for rose petal jam you will need: 300 g of rose petals, 1 liter of water, 700 g of sugar and lemon salt.

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In a pot, boil water and sugar. Meanwhile, sprinkle the rose petals with lemon salt and mix well with your hands to blend the tastes. Bring the rose petals to a boil in the syrup and let the water boil for about 20-30 minutes. The syrup will decrease and color.

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ACACA FLOWER SWEET

Another jam from the jam paradise is the acacia flower. Besides the fact that acacia flowers are excellent to eat raw (we never get tired of them), they are just as excellent in jam.

For this jam recipe we need the following: 500 ml water, 300 gr acacia flowers, 300 gr sugar, lemon juice, 2 sachets of vanilla sugar

How to prepare acacia flower jam: We collect the branches with acacia flowers. Pay close attention to bees! We detach the popcorn from the bunches. Rinse well in some water. We make a syrup from water and sugar. When it boils, add the acacia flowers, lemon juice and vanilla sugar.

Let it boil until it reaches the consistency of honey. To test we put a few drops on a plate. If the jam is spread on the entire surface of the plate, it must be boiled. If it gathers like crystals, the jam is ready.

Pour the hot jam into the clean jars, screw the lid on tightly and turn them upside down until they cool. This operation has the role of preventing the penetration of air.

This recipe was recommended by the blog www.caietulcuretete.com/

Dandelion SWEET

The beautiful yellow flowers from which we make wreaths and put them in our hair, can become a delicious dessert in the summer days.

For this dandelion jam recipe we need the following: 1 kg of fresh dandelion flowers, 0.5 l of water, 1 kg of sugar, 5 large lemons.

How to prepare dandelion jam: Dandelion flowers are put in hot water and left to boil for 2 minutes. Cover the pot for 20 minutes, then strain the liquid, pressing the flowers well. The resulting juice is mixed with sugar and boiled for 5 minutes. Add the finely chopped lemons, along with the peel, and let it cook for another 5 minutes, stirring constantly. Take the bowl off the heat, let the syrup soak for 30 minutes. If it is too thick, add another 1-2 cups of water and boil for a few more minutes. Pour into jars and store in the pantry.

What other flower jam recipes do you make? You have a recipe, send it here!


Burnt sugar cream with apples

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Blackberry recipe with burnt sugar cream

Older chefs have taken black women to a much higher level. This was already an exceptional dish due to its simplicity, and now it is only good even for more delicious meals at more special events.

It's always a good option for when you don't know what to serve for the last dish. The dessert closes in the evening, so it should clearly be one that will remain in the guests' memory. You can serve it with berries or any sour fruit to taste.


Sheet preparation:
Mix the yolks with 150 g of sugar and then add the oil.
The remaining amount of sugar is caramelized and quenched with 180 ml of milk.
After the caramel has melted in the milk, add the baking soda, leave to cool for a few minutes and
put over the yolks.
Add the flour until you get a dough that no longer sticks to your hands.
The dough obtained is divided into 3 equal parts.
From each side we spread a sheet that bakes on the back of the tray (greased with a little butter and lined with flour) in the oven
preheated to 180 degrees for 15 minutes.

Vanilla cream preparation:
In a bowl, boil the milk together with the sugar and the split vanilla pod.
Add the starch and mix vigorously so that no lumps form.
Remove from the heat and add the grated white chocolate.
At the end, incorporate the butter at room temperature, mixing the composition very well.
The cream obtained is left in the refrigerator for about 2 hours.

Preparation of cream with plum and walnut jam:
Melt the chocolate on a steam bath and leave to cool for a few minutes.
In a bowl, mix the whipped cream with the melted chocolate.
Add the plum and walnut jam, mixing very well.
The cream obtained is left in the refrigerator for about 2 hours.

Cake assembly:
On a plate we place the first sheet, then the plum and walnut cream, the second sheet, the vanilla cream, and the last sheet.
Spread a thin layer of whipped cream on top and decorate with grated chocolate and caramelized sugar patterns.
Refrigerate for a few hours, then cut according to preference.
Good appetite!

The cake with burnt sugar sheets can be prepared for any festive or festive occasion.


Cake with burnt sugar cream

It is a combination of burnt sugar cream and a countertop. It cooks quickly and allows you to combine it with whipped cream or fruit (it goes great with bananas, apples or pears).

Ingredients and quantities:

For burnt sugar cream:

1 l milk
8 eggs
8 tablespoons sugar
lemon peel
4-5 tablespoons sugar, to burn
a knife tip of baking powder

For the countertop:

6 eggs
6 tablespoons sugar
6 tablespoons flour
lemon peel

Method of preparation:

Use a spatula so that the countertop sits evenly. Put back in the oven for another 30-45 minutes on low heat.
6. Leave the cake to cool, at least 3-4 hours, in the pan in which it was baked.
7. Turn it over on a plate. The top was syruped alone with the juice left by the burnt sugar cream. You will have a cake in two layers: bottom - top, top - burnt sugar cream.

Eve's Tip: Garnish the cake with whipped cream, ripe apple puree or thin slices of banana and slices of apple hardened in butter.

The cake is excellent served with ice cream, in which case you can decorate it with mint leaves or flowers.


How to make flowers from sugar paste

Sugar paste can be bought commercially and you can find it in different colors. It has a gummy consistency and is very easy to handle, which is why it is used for cake decorations, for example. You can make it into all kinds of figurines and flowers, all depending on your experience and, of course, your imagination.

Normally, when making flowers from sugar paste, the bud should be left to dry for a day or two, then the first two layers of petals should be applied, left to dry for another day and so on. In the recipe we suggest you try, however, it does not take more than an hour to get some beautiful roses.

The most important thing to keep in mind is the time for the petals to dry. It should not become solid and inflexible, but it should not bend if you put them on their feet. You must, therefore, look for an intermediate consistency, but as soon as you find it, you will not forget it and it will be easier for you to do the others as well. In principle, 40 minutes of drying should be enough, but it also depends a lot on the outside temperature, so check them and don't just rely on the suggested time.

In addition to the sugar paste in your favorite color, you will need a few tools:

- tools for shaping icing (paste)

- shapes for cutting petals from sugar paste

How to make flowers from sugar paste:

1. Take a small piece of sugar paste and shape it a little between your fingers, then grease it with very little solid vegetable fat (eg coconut oil). Thus, it will become more flexible and will not fringe on the edges.

2. To make the petals, you will need special shapes for them, which can be bought in sets. Use the smallest shape. Sprinkle the workspace with a little cornstarch, then place the ball of sugar paste in the center and, using an icing twister, spread it exactly as you would with a dough. You need to get a very thin sheet, 2-3 millimeters.

3. Cut 10 petals with a special shape and 2-3 additional ones. Cover the petals with cling film to prevent them from drying out.

4. With another piece of sugar paste, make a teardrop shape, which will represent the flower bud. Lightly press the base of the table bud, so that it flattens slightly and has stability. The height of the bud should be 2/3 of the height of the petals.

5. Place a petal on the shaping board and, with the help of the round-headed shaping tool, start making circles inside the petal to widen it. Then, position the round part half on the petal, half on the board and move it on the edge of the petal, to give it a wavy, natural look. The thinner you make the petal, the more realistic it will look. Take a teaspoon, put the petal in it so that the base comes out and catch the latter between the index and forefinger, so that the petal is a little sharp at the base. Repeat the procedure with all the petals.

6. The petals should be given with an edible & quotlipici & quot. You can use some corn syrup mixed with very little water. At first you will stick two petals to the bud. Using the brush, spread the adhesive at the base of the two petals, on no more than a third of their surface. Slightly overlap the two petals, then wrap the bud in them so that they look natural. Also use glue to glue the two petals.

7. The next three petals should also be given with edible glue at the base. The first must be glued on the wrinkle formed on the bud, and the next two petals overlap and also stick around it.

8. You have 5 more petals at hand, which you have to glue in the same way - the first one over the crease, the next ones superimposed over it. Because it is the third layer of petals, bend them a little at the ends to make an open flower. Don't be afraid to use corn syrup glue if you need to glue the petals together. With the help of additional petals you can cover the spaces that do not look good and make the flower richer.

Here is a video to help you follow the steps above!

Sugar paste flowers they are not obtained by clapping and it is certainly a painstaking job, but also very pleasant. Your desserts will look gorgeous if you start decorating them like this!


Creme brulee. Top 10 recipes for burnt sugar cream & # 8211 VIDEO

Is there a man on this earth who doesn't like burnt sugar cream? If there is, it's one in a million. If you feel like it and want to prepare the best burnt sugar cream recipe, read on. You will find the coolest ones here!

Bonus! A cake with apples and burnt sugar cream and cake with burnt sugar cream!


ingredients:

150g sugar
50 ml milk
cinnamon

Method of preparation:

Put the sugar in a saucepan over low heat and mix with a wooden spoon until it melts well like a thick and uniform, light brown syrup. Add and incorporate the milk and cinnamon, lightly.

Quickly pour the melted sugar on the surface of the cake, spread it to the right and left with a hot knife. Cut the cake into triangular slices when the burnt sugar is still hot, also with the hot knife. Burnt sugar icing it's delicious and worth a try!


Creme brulee

In a higher pan (c. C. A. 3 l.) That goes put in the oven, put the spoons of sugar for caramel. Put it on the fire and chew continuously until the caramel is formed, which we will spread evenly on the walls and bottom of the pan, in circular motions, and leave to cool until it cracks.

Meanwhile, prepare the composition, beat the eggs well with the sugar, add the milk and vanilla essence.
Then pour the composition into the caramel pan.

Place the pan in a pan in which enough water is placed to cover half of the pan, and place in the preheated oven.
It is ready in about 45-50 minutes. When the cream takes on a brick color on top (browns) and thickens.

Leave to cool for a few hours in the fridge, then gently drain the caramel from the pan, gently peel off the edges of the cream with a knife, pour the cream into a plate (print a quick overturning movement with the plate above the pan).

At the end, pour the caramel over the cream and portion as desired.
Good appetite.


Video: How to caramelize sugar for cake