Eggs with Jelly

   

 These jellies are egg-shaped exactly as delicious as they look yummy:)

 

ingredients for the preparation of  
EGGS with JELLY dry version:

• 
• blown
• piece of plastic
• Foil Paper
• favorite vegetables
• 1 cup your favorite broth
• gelatine
• salt
• pepper

 

In the middle of the butt-end blown make a larger hole, just enough to fit through the pieces of vegetables. 

 Exactly wyparz a shell and dry the outer surface with a paper towel. The hole at the narrow end blown Seal tightly a piece of plastic.  

Egg food obklej piece of foil, leaving a larger hole blown niezaklejony. 

Now, through the larger hole to arrange the vegetables practically blown right up to the top.  

Now pour over them a bit of broth with the addition of gelatin dissolved in it, salt and pepper.  

Thus prepared egg in the refrigerator to keep the concentration, ie for about 3 hours. 

INGREDIENTS FOR EGGS WITH JELLY SWEET VERSION:
 

 

• blown
• piece of plastic
• Foil paper
• favorite jelly

Prepare blown in the same manner as described for the preparation of eggs with jelly as dry. To be blown eggs pour some jelly in your selected color, put the egg in the fridge, and when the jelly solidified, add a little jelly in a different color and then repeat step until you run out of colors of jelly or a place wydmuszce.

CUTE EASTERN BUNNIES

INGREDIENTS FOR ABOUT 10 ROLLS:

• 2 cup flour
• 7 g dry yeast
• 2 tablespoons sugar
• pinch of salt
• 2 cloves garlic, crushed
• 1 tablespoon olive oil
• 3 / 4 cup lukewarm water

 

All the ingredients combine together on the dough. 

 

Leave it in warm place until double in volume. 

 

When that happens, shape into balls of dough the size that you want the buns and place on baking sheet lined with baking paper . 

 

Now the scissors natnij top rolls in two places side by side, and immediately formed ears bend, and the media are not a piece of baking paper and place the ears on him not to come into contact with the rest of the dough. 

 

Bake at 180C for 20 minutes.

 TO SERVE: 

• mayonnaise
• baked buns
• fresh lettuce
• Soy burgers
• pineapple slices
• cheese slices

 Suggestions:   

 

Meshes bunnies propose to do with grains of pepper ...Bunnies will taste great as well as sweet. Then add garlic, substitute any other choice. You can also add to your little bunnies favorite fillings___!!!

Chocolate Truffle Cheesecake

It is easy to make and filling with sweet chocolate chips and heavy whipping cream. To achieve a rich chocolate flavor, we used cocoa powder enhanced by a small amount of high-quality chocolate instead of 12 ounces chocolate chips.This ultra-rich and creamy chocolate cheesecake has less than 10 grams of fat per slice.It's so impressive yet not difficult to prepare-I whip up this dessert each time. A mounth watering trea for all...

  

12 Servings

Prep: 30 min. Bake: 45 min. + chilling

Ingredients:

1-1/2 cups chocolate wafer crumbs (about 27 wafers)

2 tablespoons sugar

1/4 cup butter, melted

FILLING:

1/4 cup semisweet chocolate chips

1/4 cup heavy whipping cream

3 packages (8 ounces each) cream cheese, softened

1 cup sugar

1/3 cup baking cocoa

3 eggs, lightly beaten

1 teaspoon Vanilla Extract 

TOPPING:

1-1/2 cups (9 ounces) semisweet chocolate chips

1/4 cup heavy whipping cream

1 teaspoon Vanilla Extract

Whipped cream and miniature chocolate kisses, optional

Directions:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in up the sides of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.
•  
• For filling, melt chocolate chips in a small heavy saucepan or microwave; stir until smooth. Remove from the heat; add cream and mix well. Set aside. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Return pan to baking sheet.
•  
• Bake for 45-50 minutes or until center is almost set. For topping, melt chocolate chips in a heavy saucepan or microwave, stir until smooth. Stir in cream and vanilla; mix well. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
•  
• Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers. Yield: 12 servings.

Sesame Chicken

Ingredients:

3 lb. skinless boneless chicken

2 garlic cloves, minced

1/2 cup plus 1 Tablespoon water, divided

1/3 cup unsweetened apple juice

2 Tablespoons soy sauce

1 Tablespoon ketchup

2 teaspoons sesame seed

1 Tablespoon dark brown sugar, firmly packed

2 Tablespoons sliced scallion

Dash ground red pepper

1 teaspoon cornstarch

Directions:

1. Spray a 5 quart sauce pot with nonstick cooking spray and set over medium heat.

2. Add chicken parts and cook, turning until chicken is browned on all sides, about 4-6 minutes. Transfer chicken to a plate and set aside.

3. In a small mixing bowl combine 1/2 cup water with the juice, soy sauce, scallion, ketchup, sugar, garlic and red pepper, mixing well. Pour into pot.

4. Cook over medium heat for 2 minutes, stirring constantly. Reduce heat to low.

5. Put chicken back into pot. Cover and cook for 20 to 25 minutes.

6. Remove the chicken from the pot and keep warm, reserving liquid in pot.

7. Dissolve cornstarch in remaining water and add to liquid in pot. Cook until sauce is thickened (3-4 minutes).

8. Pour sauce evenly over chicken and sprinkle with sesame seed.

 IMPORTANT NOTE:

This sesame chicken recipe will satisfy your taste for take-out Chinese Sesame Chicken. It's almost guilt-free since the chicken is not deep fried, which is a plus if you want all the take-out taste without the added pounds.

The sauce thickens to a beautiful dark brown, making presentation with fluffy Jasmine rice a true delight. If you like less heat in your Chinese food, omit the red pepper, but the sweetness of this dish really does balance out the spice perfectly.You can adjust the heat level by substituting with varying amounts of chili paste or even red pepper flakes. This is a wonderful restaurant-quality dish you can easily make at home.

Grilled Rack of Lamb with Saffron Rice

4 servings (serving size: 2 lamb chops and 3/4 cup rice)

Ingredients

• Cooking spray
• 1  cup  diced onion
• 2  garlic cloves, minced
• 1  cup  uncooked basmati rice
• 2  cups  fat-free, less-sodium chicken broth
• 1/4  teaspoon  saffron threads, crushed
• 1  bay leaf
• 3/4  teaspoon  kosher salt
• 1/2  teaspoon  ground cumin
• 1/2  teaspoon  ground cinnamon
• 1/2  teaspoon  paprika
• 1/8  teaspoon  ground coriander
• 1/8  teaspoon  ground cardamom
• 1/8  teaspoon  ground red pepper
• 1  (1 1/2-pound) French-cut rack of lamb (8 ribs)
• 1  teaspoon  olive oil

  Preparation

  1. Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add onion and garlic to pan; cook 5 minutes or until golden brown, stirring frequently. Add rice and next 3 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Discard bay leaf. Keep warm.
  2. Prepare grill.
  3. Combine salt and next 6 ingredients (through pepper). Brush lamb with oil, and rub with salt mixture. Place lamb on grill rack coated with cooking spray; grill 10 minutes, turning once or until a thermometer registers 145° (medium-rare) to 160° (medium). Let stand 5 minutes before slicing into chops. Serve lamb with rice.
  
  

  Nutritional Information

  Calories---294 (35% from fat)

  Fat---11.3g (sat 4.5g,mono 4.7g,poly 0.5g)

  Protein---24.1g

  Carbohydrate---22.6g

  Fiber---1.9g

  Cholesterol---68mg

  Iron---2.4mg

  Sodium---618mg

  Calcium---40mg

Black Forest Cake

 10 servings

Ingredients:

½ cup (110 g) butter, softened

1+¼ cup (275 g) sugar

2 eggs

1+¼ cup (140 g) all-purpose flour

½ cup (50 g) unsweetened cocoa powder, natural

½ teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

¾ cup (1.8 dl) buttermilk

Ingredients for filling:

¼ cup Kirschwasser (Kirsch/cherry brandy), optional

2 cans (14 oz or 400 g) cherry pie filling or pitted cherries

3 cups (7.2 dl) heavy whipping cream, chilled

¼ cup confectioners' sugar

Milk chocolate curls or shavings, for garnish

Maraschino cherries or sweet cherries, for garnish, optional

Method:

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper.
3. With an electric mixer, beat the softened butter with sugar until white and fluffy.
4. Add one egg at a time, mix well between each egg.
5. Add sifted flour, cocoa powder, baking powder, baking soda, vanilla extract and buttermilk, and mix until the batter is smooth.
6. Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
7. When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.

Filling:

1. Drain cherry pie filling in a colander to remove most of the thickened juices.
2. Beat the whipping cream with confectioners' sugar until it thickens.
3. Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.

Assembling:

1. Sprinkle each layer of the cake with Kirschwasser.
2. Place one cake layer on a serving plate.
3. Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream.
4. Add the second cake layer.
5. Spread one fifth of the whipped cream on the second layer and the remaining cherries on top.
6. Add the third cake layer.
7. Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and/or on top of the cake.

Variations:

1. You may substitute the cherry pie filling with cherry jam. In that case spread first the jam on the cake layers, then whipped cream on top.
2. You may use three cake tins intead of one. In that case the baking time must be shortened.
3. If cake flour is used, the cake comes out much fluffier (suggested by Andrea, February 2009).

Filling:

1. Drain cherry pie filling in a colander to remove most of the thickened juices.
2. Beat the whipping cream with confectioners' sugar until it thickens.
3. Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.

Assembling:

1. Sprinkle each layer of the cake with Kirschwasser.
2. Place one cake layer on a serving plate.
3. Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream.
4. Add the second cake layer.
5. Spread one fifth of the whipped cream on the second layer and the remaining cherries on top.
6. Add the third cake layer.
7. Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and/or on top of the cake.

Variations:

1. You may substitute the cherry pie filling with cherry jam. In that case spread first the jam on the cake layers, then whipped cream on top.
2. You may use three cake tins intead of one. In that case the baking time must be shortened.
3. If cake flour is used, the cake comes out much fluffier.

Warm chocolate sponge with chocolate sauce and very cold Chantilly

Ingredients:

       110g/4oz dark chocolate, melted

     *

       1 orange, finely grated zest only

     *

       6 eggs, Separated

     *

       110g/4oz caster sugar

     *

       110g/4oz ground almonds

     *

       55g/2oz chocolate or cake crumbs

     *

       310ml/11oz double cream

     *

       140g/5oz dark chocolate pieces

Preparation method:

1. Preheat the oven to 180C/350F/Gas 4.

   
2.Butter and sugar the insides of 8 metal pudding Moulds.

     
3.Mix the melted chocolate and orange zest together. In Another bowl whisk the egg and sugar together Until Yolks thick and pale.

      
          Technique: Zesting citrus fruit

       Citrus Zesting fruit Watch technique1: 02 minutes

4.Fold in the chocolate mix, Followed by the almonds and crumbs. Whisk the egg whites stiff until into and then fold the chocolate mixture.

5.Divide the chocolate mixture and Moulds Between the cover with rounds of buttered tin foil.

6.Bake in the oven in a Bain Marie for 20 minutes Until Risen and just firm to the touch

7.Whip the double cream with 1 tbsp caster sugar until stiff and Refrigerated.

   
8.In a small saucepan, bring the cream to the boil and add the chocolate pieces.

   
9.Unfold the puddings onto warm plates and spoon a little chocolate sauce and spoon over Each One Some chilled whipped cream on the side.