Reteta paste cu somon afumat Somonul nu este un peşte specific Italiei şi, evident, nici pastele cu somon afumat nu fac parte din tradiţia culinară a peninsulei. Însă, indiferent de originea lor, pastele cu somon afumat rămân un fel gustos şi rafinat. Secretul acestor paste este să nu gătiţi deloc peştele, pentru a-şi etala complet gustul intens şi aroma unică. Porţii: 4 Timp de preparare: 30 de minute Ingrediente: 500 de grame de paste (tagliatelle, penne sau fusilli)250 de grame de somon afumat1 lingură de unt1 ceapă mică200 de ml smântână dulce1 gălbenuş de ou100 ml vin alb sec1 legăturică de pătrunjel80 de grame parmezan rassarepiper Prepararare: Puneţi la fiert pastele în apă cu sare conform instrucţiunilor de pe pachet, pentru a obţine paste fierte al dente.Curăţaţi şi tocaţi ceapa mărunt. Serviţi pastele, imediat, cu puţin piper proaspăt măcinat. Pentru şi mai mult rafinament, înlocuiţi vinul cu vermut alb sec (Martini sau altă marcă) şi serviţi pastele cu o linguriţă de icre negre sau roşii.
Snickerdoodles | Cookie Recipes Snickerdoodles are such a classic cookie, yet up until this point they have honestly been the bane of my existence. I can master croissants, danish, eclairs, and all sorts of complicated bread recipes, but hand me a snickerdoodle recipe and they will undoubtedly spread into a massive, flat, crunchy 14×16-inch cookie. I am not sure where the problem lies, but for some reason this one cookie has given me nothing but headaches. I don’t remember how I stumbled upon this recipe for soft snickerdoodle cookies, but I had it saved for quite some time and was very excited to finally give it a try. After I took these out of the oven (and stole two that “broke”… “accidentally”), I Tweeted about how great the warm snickerdoodles were fresh from the oven.
best cocoa brownies People who really, really love chocolate are dubious about cocoa. Even if you buy the most resplendent cocoa in the world, baking things with it that taste as rich as treats with bars of 70% is a rarity. Thus, if you’d told me about a killer recipe for cocoa brownies a couple weeks ago, I wouldn’t have believed you, but since then, two things have happened. The first is that I had one. The second is that I looked up a well-regarded cocoa brownie recipe and the description did me in. The result is something that could convert those that believe the all roads to fudgy, dark and rich brownies must be paved bricks of tempered chocolate. * Speaking of “awesome”. Brownies, previously: [I cannot pick a favorite. One year ago: Warm Butternut Squash and Chickpea SaladTwo years ago: Rigatoni with Eggplant PureeThree years ago: Icebox Cake Best Cocoa Brownies Adapted from Alice Medrich’s Bittersweet Makes 16 larger or 25 smaller brownies (the size you see pictured yielded 25)
Chocolate Soup For Two Directions: Soup: In a medium saucepan over medium heat, stir together the skim milk, half and half, sweetened condensed milk, and vanilla extract. Bring the mixture almost to a boil. Put the pan on low heat, add the chocolate, and whisk until the chocolate starts to melt. Combine the cornstarch and water to form a slurry. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth. Topping: Microwave the cream cheese at 10 second intervals or until it can be stirred smooth. Recipe Source Raisin Pecan Oatmeal Cookies Recipe : Ina Garten Directions Preheat the oven to 350 degrees F. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper.
Prajitura cu Menta si Ciocolata Neagra Intr-un vas, amestecam faina cu ouale, zaharul, iaurtul, macul (fulgii de nica de cocos), siropul de menta, uleiul de floarea soarelui, zaharul vanilat si praful de copt.Amestecam bine pana obtinem un aluat cu o consistenta fluida si uniforma. Taiem ciocolata, cu un cutit, in bucati maricele. Tapetam fundul tavii cu hartie de copt pe care o udam inainte si o stoarcem bine. Daca nu folositi o forma teflonata, tapetati peretii cu unt si faina iar fundul numai cu hartie de copt uda si stoarsa bine. Asezam bucatile de ciocolata in tava si turnam aluatul peste ea, tava trebuie sa fie de 33cm x 22 cm; eu am avut o tava mult mai mare din pacate; daca tava mea era cat scria la reteta, stratul de ciocolata era mai inalt. Coacem prajitura in cuptorul preincalzit la 190°c pentru 30-40 min minute. Lasam prajitura sa se raceasca (intre timp am fost la zilele Aradului), dupa care o rasturnam pe un platou dreptunghiular si indepartam cu grija hartia de copt.
Lemon crinkle Cookies Introducing the winner of our first ever best cookie recipe contest: Lemon Crinkle Cookies. They're probably the best cookie we've ever tasted - absolutely delicious. If you're coming to us from Pinterest, welcome! Make sure to check out some of our other contest-winning recipes: Best Dessert Bar: Super Yummy Raspberry Cheesecake Bars Best Casserole: Verde Chicken Mexican Lasagna Best Jell-O Recipe: Orange Creamsicle Cheesecake Best Party Food: Mango-Bacon Guacamole Best Soup: Chicken Poblano Soup This was a tough decision, but with the help of our colleagues at Deseret Book Corporate and our celebrity judges, including Lion House head baker Brenda Hopkin, we narrowed down the field and we have a winner for the best cookie recipe. We are pleased to announce the winner of best cookie is the Lemon Crinkle Cookie by Lauren Brennan from Hood River, Oregon. We loved how they tasted both fresh and sweet, had the right amount of chewiness, and we couldn't help going back for seconds and thirds.
Pascualina – Receta oficial