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Biscuit salami, nut recipe

Biscuit salami, nut recipe



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Biscuit salami, nut recipe

  • 500 gr popular biscuits or petite beurre
  • 200 ml of skim milk
  • 200 gr diced fatty butter
  • 3 tablespoons coconut
  • rum and vanilla essence
  • cognac
  • 3 spoons with cocoa tip
  • 100-120 gr sugar cough
  • 100 gr raisins
  • 200 gr diced shit
  • 100 gr ground nuts and 60 gr coarsely chopped
  • optional citrus peel

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Biscuit salami, nut recipe:

Biscuit salami, nut recipe

The biscuits are broken into smaller pieces by hand, the walnuts are browned a little in the oven and the shit is cut into cubes. Moisturize raisins in essence and brandy. Put the milk on the fire together with the butter, the citrus peel and the essences drained from the raisins. When the butter has melted, add the sugar and mix thoroughly. Add sifted cocoa and incorporate it easily. When it binds like a sauce, it tastes like sugar and flavors. We put in a bowl, the biscuits, the prepared nuts, the shit and the raisins. Add the warm sauce everywhere, mix with a wooden spoon to incorporate well and leave for 10 minutes. We spread a food foil and sprinkle it with coconut. We place the composition and gather it in the form of salami with the help of foil. We run it and let it cool until the next day.


The best stuffed walnut recipe

The best stuffed walnut recipe

& Icircn the memory of the childhood years, c & acircnd no festive meal was complete without cozonac, stuffed walnuts, & bdquofaguri "glued with sherbet and snow-white cake, we suggest you to flavor your kitchen and pamper your senses with stuffed walnuts. You can find it either in your grandmother's kitchen or in the markets or you can even order it online from certain sites.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

Dough ingredients:

- 200g of butter (preferably with 80% fat)
- 650g of flour (start with 600 grams and add more if you think the dough is needed, it should come out soft, but firm enough that you can easily work with it)
- 4 eggs (3 if very large)
- 3-4 tablespoons of sugar (depending on how sweet you want the dough to be, just keep in mind that you can roll the walnuts filled with powdered sugar at the end)
- 1 sachet of baking powder

Cream ingredients:

- the remaining edges after cosmeticizing the "shells" + simple biscuits, as necessary to obtain after combining the two an amount of about 200 grams
- 150 g of powdered sugar
- 200g of chopped walnuts
- an essence of rum
- a spoonful of good quality cocoa
- milk - about 200 ml or as needed to bring the cream to the desired consistency

Method of preparation:

To prepare the dough, beat the butter with the sugar until you get a fine paste.
Add the eggs one by one.
Gradually incorporate the flour in which you added the baking powder sachet.
Knead the dough lightly, just enough to bring it together in a ball.
Form balls of about 5-7 grams of dough - it is enough for most types of shapes. Just make a few, but try them on the shape and then adjust the size to fit.

Grease the inside with oil or melted butter, put the dough balls in it, put the form on the stove, press it well and leave it on the fire for a few minutes on both sides. After the first "round" you will know exactly what the ideal baking time is. When they are ready, the "shells" will come off the shape easily. If necessary, you can easily help them with the tip of a knife or a fork.

Most of the time the dough shells will not come out perfect, so adjust their edges with a knife and keep the pieces for the cream.

To prepare the cream just mix the ingredients mentioned above well and add as much milk as needed to bring it to the desired consistency.

Fill the shells with cream and glue them lightly. Wipe off excess from the edges with a kitchen towel.


The best stuffed walnut recipe

In memory of the childhood years, when no holiday meal was complete without cake, stuffed nuts, "honeycombs & # 8221 glued with sherbet and snow-white cake, we suggest you to flavor your kitchen and pamper your senses with the recipe filled with walnuts. You can find the shape of nuts either in grandma's kitchen or in the markets or you can even order it online from certain sites.

Dough ingredients:

& # 8211 200g butter (preferably 80% fat)
& # 8211 650g of flour (start with 600 grams and add more if you think the dough needs to come out soft, but firm enough that you can easily work with it)
& # 8211 4 eggs (3 if very large)
& # 8211 3-4 tablespoons of sugar (depending on how sweet you want the dough to be, just keep in mind that you can roll the walnuts filled with powdered sugar at the end)
& # 8211 1 sachet of baking powder

Cream ingredients:

& # 8211 edges left after cosmetic "shells & # 8221 + simple biscuits, as needed to get after combining the two an amount of about 200 grams
& # 8211 150 g of powdered sugar
& # 8211 200g of chopped walnuts
& # 8211 an essence of rum
& # 8211 a tablespoon full of good quality cocoa
& # 8211 milk & # 8211 about 200 ml or as needed to bring the cream to the desired consistency

Method of preparation:

To prepare the dough, beat the butter with the sugar until you get a fine paste.
Add the eggs one by one.
Gradually incorporate the flour in which you added the baking powder sachet.
Knead the dough lightly, just enough to bring it together in a ball.
Forming balls of about 5-7 grams of dough & # 8211 is enough for most types of shapes. Just make a few, but try them on the shape and then adjust the size to fit.

Grease the inside with oil or melted butter, put the dough balls in it, put the form on the stove, press it well and leave it on the fire for a few minutes on both sides. After the first "round" you will know exactly what the ideal baking time is. When ready, the "shells" will easily come off the form. If necessary, you can easily help them with the tip of a knife or a fork.

Most of the time the dough shells will not come out perfect, so adjust their edges with a knife and keep the pieces for the cream.

To prepare the cream just mix the ingredients mentioned above well and add as much milk as needed to bring it to the desired consistency.

Fill the shells with cream and glue them lightly. Wipe off excess from the edges with a kitchen towel.


Method of preparation

Boil water or milk with sugar for 2 minutes and add the raisins at the end. In a bowl, prepare the biscuits by breaking them into pieces neither too big nor too small. Over the biscuits add the mixture of water or milk with the sugar. and raisins, bitter cocoa and grated lemon peel.

Mix everything well and with the help of a spoon place this composition on a transparent foil, tighten well, until it takes the shape of a salami. Close on the edges and leave in the refrigerator until the next day. Cut into slices and serve. .

Biscuit salami recipe with coffee

Biscuit Salami Recipe with Coffee I broke the biscuits into small pieces or ground them (as desired).

Biscuit salami recipe

Biscuit Salami Recipe Crush the biscuits by hand until you get the small pieces. Mix with


Sausage biscuits

The dessert of childhood, this biscuit salami is still a dish that we eat with pleasure at any time. The housewives have kept the classic recipe and prepare it whenever they want to surprise their children with a portion of sweet. Below we tell you the tastiest biscuit salami recipe.

Nothing compares to the joy of enjoying a biscuit salami

Biscuit salami recipe:

1. Raisins are cleaned, washed with lukewarm water and left to dry on a paper towel. They are then placed in a smaller bowl, sprinkled with rum and left to soak.

2. Dry the walnuts in the hot oven for 10-15 minutes, then peel them and put half of them through the mincer and chop the other half.

3. Crush the biscuits so as to obtain small pieces of about 1 cm, and cut the shit into small cubes.

4. In a 2-3 l bowl make a syrup of sugar and milk, then add butter and cocoa. Mix well until smooth and allow to cool. Mix with ground walnuts, crushed biscuits, shit, raisins, lemon peel and chopped walnuts. If a composition is too hard, add a tablespoon of rum, and if it is too soft, add 2-3 crushed biscuits.

5. Put everything on a cellophane sheet powdered with sugar or cocoa and form a thick roll, very compact, 5-6 cm. Keep cold for 3-4 hours, then cut into slices.

2.5 / 5 - 5 Review (s)

Method of preparation


In a saucepan put Rama margarine, sugar, egg and stir continuously over low heat so that it does not stick. When they have melted and homogenized, add cocoa, vanilla sugar, rum essence. Turn off the heat and let it cool a bit, then pour and mix with the rest of the composition.

Break the biscuits into suitable pieces, then sprinkle with warm milk, mix gently and leave for a few minutes. Add all the ingredients (sliced ​​shit, ground walnuts, raisins, coconut), then pour the cream and mix well, but lightly. The composition is placed on the tip or on the aluminum foil, it is made uniform, it is rolled giving the shape of a salami. Do the same until the whole composition is finished. Keep cool. Serve sliced. It is a wonderful dessert for any occasion.


Biscuit salami, nut recipe - Recipes

Thanks again to Dr. Oetker for the invitation to participate in the new challenge. I am delighted to accept this invitation, as much as I am delighted with the wonderful products that make our lives easier in the kitchen and the dishes a success.
I can tell you about my passion that it started at the age of 14, with the first culinary magazine I bought. Until then, I would sit next to my mother or grandmother in the kitchen, but I would help them set the table rather than prepare the food. I think that the colorful pictures of the recipes and my curiosity made me easily attracted to this field, I like to go to the market, to buy ingredients and to experiment. The first recipe is a very simple one, as expected, because it all starts with something simple, right? It's about the biscuit salami, the childhood dessert that my mother used to make to us quite often and in which she put love first, then the rest of the ingredients. I can't say that I prepare it very often, although I still like it. I prefer new tastes, to try new recipes, even if they are not complicated, elaborate and pretentious. I don't give up on anything and I don't find any preparation difficult.
I still buy magazines, I really have a large collection that I really care about and from which I am always inspired.
My greatest joy is the joy of others! If they are captivated by the taste of the dishes I prepare, I am the happiest! And I would like my children and grandchildren (although there is still a long way to go:) & # 8230.) To remember as I remember the skilful hands of my mother and grandmother from whom only good things came out and of the incomparable aromas that will always remain in my soul!

Ingredients

  • 300 g of popular biscuits
  • 150 g butter
  • 50 g black cocoa Dr. oetker
  • 150 g sugar
  • 1/2 bottle of Dr. Oetker coffee essence
  • 50 g coconut
  • fried and chopped walnuts
  • raisins
  • grated peel of a lemon
  • 150-200 ml of water
  • 1/2 vanilla pod

Method of preparation

Prepare a syrup of water, sugar, cocoa and coffee essence on the fire. Let it cool.

The biscuits break into larger pieces, then pour over them the thickened and cooled syrup skype kostenlosen für tablet. Incorporate soft butter at room temperature, nuts, raisins, grated lemon peel and coconut. Stir not very vigorously, so that larger pieces of biscuits remain for a nice look tv now sendungen herunterladen.

A roll is formed which is wrapped in cling film and left to cool.

When it has hardened, it can be cut into slices.

It can be glazed with chocolate or rolled in coconut herunterladen.


Pecan and cognac cookies. Ottolenghi recipe

This is the last cookie recipe before Christmas. These cookies are wonderful! They have no egg and are very crumbly and crunchy. They have a very interesting texture. They are extremely tasty because they have a lot of nuts in the composition, but also cognac. Of course, you can not put it if you do not want to or replace it with another kind of alcohol.

The recipe is also from Ottolenghi's new book, Sweet. I made a double recipe and increased the weight of the cookies from 20 grams to 30 grams. I gained some time rolling the dough balls. Their name is & # 8222pecan snowballs & # 8221 because they really look like little snowballs. They're very pretty, aren't they?

These walnut cookies are very popular all over the world. In Mexico it is given as a gift on various occasions and in Greece it is prepared with almonds or hazelnuts and ouzo.

ingredients

for 32 cookies

180 gr. pecan nuts
240 gr. unsalted butter, soft and diced
130 gr. powdered sugar
1 vanilla bean
1/2 teaspoons vanilla extract
1 teaspoon brandy
1 pinch of salt
330 gr. White flour

extra powdered sugar for decoration

Preparation time: 30 minutes + 30 minutes cooling time

Baking time: 15 minutes

Necessary tools:

teaspoons, mixer, food processor or torch

We start with the pecans that we have to fry in the oven. Preheat the oven to 180 degrees and bake the nuts on a baking sheet for 8-10 minutes. We leave them to cool then. If we have a robot, then we put them in the robot and powder them. If we don't have it, then we can put the nuts in a clean bag or kitchen towel and beat them with a whisk. I did that and the finest powder doesn't come out, but it's okay.

We make the cookie dough. In a bowl, beat the butter with the powdered sugar on a medium-high speed mixer. Beat until light and fluffy cream is obtained. Add vanilla, salt, brandy and pecan powder. We mix a little. At the end, add the flour and mix until everything is well combined. We're going to get a hard dough.

Take it out of the bowl and knead it lightly for 30 seconds. Wrap it in baking paper and refrigerate for at least 30 minutes. After this time, we make dough balls of 30 grams until we finish the dough.

Bake the cookies at 190 degrees for approx. 15 minutes. We're checking. The bottom should be firm and reddish and the surface should take on a slight color.

Let the cookies cool in the pan for 3 minutes. Then we take each cookie separately and pass it through powdered sugar. We put it back in the tray so that the sugar sticks to it. After 5 minutes, take each cookie and pass it through powdered sugar again for the second layer.

The cookies keep for 7 days in an airtight container and can be frozen after baking.


Biscuit salami recipe

In a large bowl, crush the biscuits well. Separately, heat the milk, adding butter, sugar, cocoa, rum essence and nuts (according to preference). When the butter is melted, slowly pour it over the biscuits, stirring with a wooden spoon.

Pour the composition on a foil and roll it like a salami. Leave to cool for about 3-4 hours. Cut into slices.

Biscuit salami recipe with coffee

Biscuit Salami Recipe with Coffee I broke the biscuits into small pieces or ground them (as desired).

Biscuit salami recipe

Biscuit Salami Recipe Crush the biscuits by hand until you get the small pieces. Mix with


Biscuit salami & # 8211 fasting recipe

Ingredients

  • 250 gr of simple biscuits
  • 150 g walnut kernels
  • 150 gr apricot jam
  • 250 gr red and green shit
  • 50 gr raisins
  • A tablespoon of candied orange
  • 75 ml of rum or rum essence
  • 50 gr cocoa
  • 30 ml vegetable oil
  • A tablespoon of vanilla extract
  • 2 tablespoons coconut flakes.

Method of preparation

For starters, place the raisins in a bowl and add the rum or rum essence on top and let them soak for an hour. Meanwhile, prepare the biscuits. Break them into smaller pieces, about 1-2 cm, and put them in a bowl. From the amount of nuts, you will grind half of them with a knife and grind half of them. In this way, the biscuit salami will have a special texture.

Over the crushed biscuits, add cocoa, ground and chopped walnuts and the shit you cut before into small pieces. Mix all the ingredients. Over the raisins and the liquid that covers them, add the vanilla extract, oil, apricot jam and candied orange and mix everything very well.

The liquid composition is gradually added over the biscuit and shit mixture and the whole composition is homogenized until all the ingredients are well integrated.

You know how to prepare the best Fanta cake

Prepare two sheets of baking paper and divide the biscuit salami composition evenly on them. Using the baking paper, roll the biscuit salami composition in the shape of a cylinder and press well so that there are no gaps inside. Gather the baking paper at the ends so that everything is tightly sealed. Refrigerate both portions of biscuit salami and keep overnight.

The next day, the biscuit salami is unwrapped from the baking paper and passed through the coconut flakes. Slice with a sharp knife one slice at a time and the biscuit salami can be eaten fresh.


The best stuffed walnut recipe

The best stuffed walnut recipe

& Icircn the memory of the childhood years, c & acircnd no festive meal was complete without cozonac, stuffed walnuts, & bdquofaguri "glued with sherbet and snow-white cake, we suggest you to flavor your kitchen and pamper your senses with stuffed walnuts. You can find it either in your grandmother's kitchen or in the markets or you can even order it online from certain sites.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

- 200g of butter (preferably with 80% fat)
- 650g of flour (start with 600 grams and add more if you think the dough is needed, it should come out soft, but firm enough that you can easily work with it)

- 4 eggs (3 if very large)
- 3-4 tablespoons of sugar (depending on how sweet you want the dough to be, just keep in mind that you can roll the walnuts filled with powdered sugar at the end)
- 1 sachet of baking powder

- the remaining edges after cosmeticizing the "shells" + simple biscuits, as necessary to obtain after combining the two an amount of about 200 grams
- 150 g of powdered sugar
- 200g of chopped walnuts
- an essence of rum
- a spoonful of good quality cocoa
- milk - about 200 ml or as needed to bring the cream to the desired consistency

To prepare the dough, beat the butter with the sugar until you get a fine paste.
Add the eggs one by one.
Gradually incorporate the flour in which you added the baking powder sachet.
Knead the dough lightly, just enough to bring it together in a ball.
Form balls of about 5-7 grams of dough - it is enough for most types of shapes. Just make a few, but try them on the shape and then adjust the size to fit.

Grease the inside with oil or melted butter, put the dough balls in it, put the form on the stove, press it well and leave it on the fire for a few minutes on both sides. After the first "round" you will know exactly what the ideal baking time is. When they are ready, the "shells" will come off the shape easily. If necessary, you can easily help them with the tip of a knife or a fork.

Most of the time the dough shells will not come out perfect, so adjust their edges with a knife and keep the pieces for the cream.

To prepare the cream just mix the ingredients mentioned above well and add as much milk as needed to bring it to the desired consistency.

Fill the shells with cream and glue them lightly. Wipe off excess from the edges with a kitchen towel.