Самые вкусные паштейши я пробовала в Лиссабоне в Pastéis de Belém. Мои получились очень вкусными, но слегка не похожими.
Что же такое pasteis de nata?
Слоёные тарталетки с заварным ванильным кремом. Один укус - и ты в раю!
Останавливало только слоеное тесто, не хотелось тратить много времени. Поэтому я нашла рецепт теста, которое очень похоже на слоеное, но делается в разы быстрее.
Рецепт на 12 шт
10 г сливочного масла
140 г муки
90 г холодной воды
100 г мягкого сливочного масла
Принцип такой: мы замесим тесто, раскатываем его очень тонко, помажем мягким сливочным маслом и скрутим плотный рулет.
Из 10 г масла, воды, соли и муки замесите тесто, разделите на две части. Из каждой части сформируйте колбаску и раскатайте вдоль и поперек (должен получиться узкий ,около 10 см, и длинный пласт, как для лазаньи). Чем тоньше, тем лучше. Если тесто липнет, посыпьте муки на стол.
Теперь каждый пласт смажьте мягким сливочным маслом (можно слегка подтопить) и сверните первый пласт в плотный рулет с ровными краями. Положите этот рулет в начало второго пласта теста и продолжайте сворачивать. Заверните в пленку и уберите в морозилку на 30-40 мин.
200 г молока
200 г сливок 33
40 г сгущённого молока
40 г сахара
20 г крахмала
1/2 чл корицы
семена 1 стручка ванили
Перетрите желтки с сахаром и крахмалом.
Нагрейте молоко, сливки, сгущёнку, корицу и ваниль почти до кипения. Тонкой струйкой соедините с желтками, помешивая. Верните крем на медленный огонь и проварите пару минут, помешивая постоянно. Перелейте в мерный стакан, охладите.
Тесто порежьте на 12 кружочков., выложите в формы для капкейки (металлическая форма) и распределите пальцами не слишком тонко. Я заполнила форму тестом на 2/3 высоты. Снова уберите в морозилку на 20 минут.
После заполните формы кремом (как на фото) и поставьте в разогретую до 230С духовку, посередине. Выпекайте 15 мин, потом переставьте противень почти в самый верх и выпекайте, пока крем не запечется. Присыпать корицей или сахарной пудрой, подавать тёплыми. #takecakespb_рецепты
3 10715 minutes ago
One of the yummiest fall desserts-Caramel and Walnut Baked Pears. 🍐
Late night at work. Journey home in the pouring rain. No idea what to make for dinner?
My #mondaynightmeal dilemma was solved thanks to @thefeedfeed and @mateo.zielonka with this fantastic recipe that also solved my ‘what to do with £10 worth of Girolles purchased at the weekend farmers market’... So simple but absolutely sublime, mushrooms, garlic, butter, parmesan, black pepper and lemon working in harmony. Finished off with some black truffle knocking about in the fridge. My idea of deliciousness in a bowl!
Sharing another photo of these delicious fluffy pancakes with a recipe for anyone who wants to try them out: 🥞
1 egg yolk
3 egg whites
125 gr. flour
2,5 Tbsp Greek yogurt or sour cream
1 Tbsp lemon juice
2 Tbsp oil
20 gr. sugar
1 sachet vanilla sugar ( 10 gr.)
1/2 sachet baking powder ( 5gr.)
Pinch of salt
1. Separate the egg whites from the egg yolks.
2. In a bowl with the egg yolk add a pinch of salt, oil, yogurt or sour cream, lemon juice and sifted flour along with the baking powder. Mix everything together.
3. In another bowl beat the egg whites with an electric mixer until soft peaks, then add sugar and vanilla sugar and mix until egg whites become firm.
4. Add around 2-3 tablespoons of egg whites into yolk batter and combine.
5. Carefully add the rest of the egg whites and gently mix.
6. Cook them on a low heat adding a spoonful or two of the batter for about 2 minutes on each side.
7. Serve with anything you like. 🙂
Piccoli gesti fatti lentamente, piccole coccole per se stessi. Svegliarsi prima dell’alba, muoversi con gesti soffici ed essere illuminati dalle prime luci del sole. Buongiorno ☀️ .
Porridge for breakfast 🥣
30gr rolled oats cooked with homemade coconut/almond milk, @vitalproteins collagen, cocoa powder and cinnamon; topped with sautéed peach and banana, @gustovivobio yacon syrup, plain yogurt and @fiordiloto1972 cashew butter
Don’t be fooled by the mess. This is a pretty fabulous bowl. Roasted hasselbacks (Recipe @medicalmedium) and cauli florets. Couscous pearl salad. Shredded carrots. And thank you @loveandlemons for sharing this amazing tahini turmeric dressing. ⭐️⭐️⭐️⭐️⭐️ #veganbowl ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
🎧B.Y.O.B - System Of A Down
My all time favorite chocolate chip cookie recipe. Turns out these babies make pretty good ice cream cookie sandwiches as well! Get the recipe from my blog -> link in bio 🍪
6 873 hours ago
Buongiorno e buon martedì.Ieri guardando la dispensa mi sono accorto di avere a disposizione due barattoli di marmellata.
Ho preso subito la palla al balzo e mi sono organizzato per poter effettuare questa fotografia. Detto questo,oggi vi volevo parlare un po' della composizione che ho utilizzato.
Solitamente si tende ad utilizzare la regola dei terzi (una regola fondamentale in fotografia),però a volte ci sono delle situazioni dove è possibile e funzionale porre il nostro soggetto al centro.
È quali possono essere queste situazioni?Tra queste possiamo citare le immagini utilizzate per le copertine delle riviste,immagini per e-commerce e la stragrande maggioranza di tutte quelle fotografie utilizzate per la pubblicità.
Detto questo si può capire che anche porre i nostri soggetti al centro può avere la sua funzionalità,ecco perché è molto importante capire prima a chi è rivolta la nostra immagine.
Very easy to make
and really good and healthy for those
who is focusing on weight loss 👌🏻😋
SAUSAGE EGG ROLL IN A BOWL
For 4 servings : calories 394 kcal
- 1 pound ground pork sausage (I use lean ground pork)
- 6 cups coleslaw mix or shredded cabbage
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon soy sauce
- 1/4 cup chopped green onions
- 1 tablespoon sesame oil
- Heat a large skillet over medium heat. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.
- Add the coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.
- Remove from the heat and top with the green onions and drizzle with sesame oil.
- Serve immediately.
Thank you for the recipe from bunsinmyoven.com
Corn tortillas // charred kale // crispy egg // hot sauce
Many moons ago, I was watching my youngest sister while my parents were out of town. For breakfast, I insisted on making eggs cooked in a bed of kale, which was just starting to become trendy. She wasn’t into it, but she’s a good sport and ever since, we’ve had a running joke about how I’m going to force her to eat kale for breakfast. So when I saw these breakfast tacos with kale in @smittenkitchen everyday, I knew I was going to have to make them for the #rainydaybitescookbookclub . They’re delicious and simple and even with adding homemade tortillas into the mix, still came together in no time. I highly recommend making them for breakfast. Or lunch. Or #meatlessmonday dinner. Or a quick snack. Seriously. Just make them.
👶Bean totally rejected the tortillas this time around, but was super interested in the hot sauce, and taking bites of my taco. Because #sharingiscaring
👉Tip: I always have about 7 different hot sauces in the fridge because I can’t commit to just one, but my current favorite for things like this where I want a little spice, but also lots of flavor is Green Dragon from @traderjoes
Recipe (paraphrased from @debperelman)
Warm your tortillas on the stove. Get a cast iron pan really hot, add oil and heat even more, the scatter torn pieces of kale in the pan and press down firmly. Cook for about 30 seconds until crispy, scoop out of pan and season with salt and pepper. Add more oil to pan, crack in eggs and cook until bubbly and crispy on the bottom. Flip over, cook for a few seconds more. Assemble your tacos with greens, egg, and lots of hot sauce. Enjoy.
3 214 hours ago
Braised Abalone with broccoli, It is a treat you don’t want to miss!
#nationalappleday ? that’s my kinda holiday 😏🍏. used up the last of the apples I had squirreled away from my parent’s trees to make some apple butter. my favorite way to enjoy it is simply slathered on some sourdough toast but the possibilities are endless. thinking of making a whoopie pie with it too, perhaps? How do you like to enjoy apply butter? so tell 🙃
9 1215 hours ago
Homemade pierogi filled with potatoes and cheddar and served with browned onions, sour cream and dill. Swipe for her close up ✨ •
Happy Monday Friends 🌞 I hope you all are having a great day of coarse! I know Monday's can be hard sometimes and I'll be honest mine had kinda a rough start but got better this afternoon ☺ My mom and I went out to boulder and walked around the pearl street mall and ate at this really good clean restaurant called Shine ❤ I was treating her for her birthday! It's really great to be able to take time for others and make them feel loved and special 🤗 I think it is important to show others that you care about them!
Today I am sharing this fun fall dish I made for a party this week. I made a Autum harvest salad ☺ it is the perfect side dish for a potluck or a nice comfort food meal 👌 Here's the recipe: 2 medium delicata squash cut in half then cut into small half rings. 1 and a half cups of brussels halved, 1 gala apple cut in little cubes, 2 big leaves of kale chopped, 1/4 cup raw pecans, and 5 slices of pasture raised bacon. .
Directions: for Brussels and delicata squash(I like to add some cinnamon to the squash too)cover in a little avocado oil and spread out on a pan and roast for 25 mins at 400 degrees. While those are cooking, in a pan on the stove over medium heat add some avocado oil and sautee the apple pieces, kale, and cook until tender and then add the pecans until toasted. Then in a separate pan cook your bacon until disired crispness and drizzle with some pure maple syrup. When everything is cooked mixed it all together and crumble the bacon 👌🤗
Cast Iron Skillet Chili and Biscuits 🧡 It may be 90° outside, but we’re doing this thang. Delicious vegetarian chili is topped with @annieshomegrown biscuits and baked off to perfection. Top with your fav chili fixins and you’ve got one delicious comfort meal in under 30 minutes.
Ingredients for Seasoning:
1 tbsp Chili Powder
1 tsp Cumin
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Salt
1/4 tsp Pepper
Ingredients for Chili:
2 tbsp Olive Oil
1 Sweet Onion chopped
1 Green Bell Pepper chopped
2 Carrots chopped
3 Garlic Cloves minced
15 oz can Pinto Beans drained
15 oz can Great Northern Beans drained
15 oz can Kidney Beans drained
15 oz can Diced Tomatoes and juice
2 cups Vegetable Stock
1 can of @annieshomegrown Organic Flaky Biscuits
4 Scallions chopped
Sour Cream and Avocado for serving
1. In a 13” wide, 3” deep cast iron skillet, sauté onion, bell pepper, and carrot in olive oil until tender. Add garlic and sauté another minute more. Add beans, diced tomatoes, vegetable stock, and stir. Add seasonings and stir. Bring to a low boil and cook for about 15 minutes stirring occasionally.
2. While chili cooks, preheat oven to 350°. Turn burner off chili and top with biscuits. Carefully transfer skillet to the oven and bake for 20 minutes until biscuits are golden and puffed up. Remove from oven and allow to rest 5 minutes. Top with scallions.
3. Serve warm in bowls with sliced avocado and sour cream, if desired.
6 306 hours ago
Perfect birthday: sushi with my husband, a little bit of shopping, and sweat pants on watching Schitt’s Creek while it’s raining out 😊 Bring it on, 30s! What’s your birthday cake of choice? Classic chocolate has always been one of my favorites (as you can see in the second pic)! Or rainbow chip. Can’t decide! 🎂
Little update on the happenings at @hookandpressdonuts! Last week our little donut shop turned 1, so we made these adorable mini birthday donuts to celebrate! 🥳 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
We were also voted Best Donut Shop in Santa Barbara in @sbindependent's annual readers poll (kind of a big deal in SB), which is the best gift we could have ever hoped for! 💗 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
I'm so thankful for the support of our local community making it possible for my husband @john_thedonutguy to follow his dream of making people smile, one treat at a time. And while I'm at it I want to thank YOU too, because by following along with me here you're helping me pursue my dream of creating deliciousness every day, which is something I never take for granted 🥰 #allthefeels
11 2137 hours ago
What a hectic Monday! Wanted to do something quick and easy so made my favorite salad with homemade croutons and lemon Dijon dressing then topped it with quick marinated shrimp in @primalpalate new bae seasoning!
The recipe for the salad is up on my website! Paired so great with the shrimp and everything took under 20 minutes! Tap the link in my bio for the salad recipe!
14 2527 hours ago
Breakfast inspired by a sweet tahini dressing from one of @we_are_food’s beautiful cookbooks. I altered the recipe slightly, using a combination of maple syrup, honey and tahini, plus some juice from some lemons off the tree, a pinch of salt, a little water and some ground cinnamon. I’ve done tahini and maple dressings before but for some reason it never occurred to me to add lemon, it makes the whole thing zingy and fresh and delicious! Perfect for a warm summer morning! I also sprinkled sunflower seeds, sesame seeds and bee pollen on top, and the strawberries, mulberries and borage are just-picked from the garden 🐝✨🌻
sharing these mexican-style baked eggs on the blog! spicy tomato sauce full of chorizo & peppers, topped with cheese and eggs, then baked until set. loaded with toppings and served with charred tortillas on the side. they are insanely good + made entirely in one skillet. recipe linked in my bio!!
45 2,54021 October, 2019
Pan-roasted honeynut squash, chanterelles + shallots tossed with brown butter pasta and crispy fried sage, topped with some lemon and parmesan to tie everything together. Serves 2-ish
Using leftover roasted squash would make this dish come together in less time. Otherwise, peel, seed and cube a medium honeynut squash and pan-roast in a hot cast iron pan over medium-high with grapeseed oil. Toss occasionally and cook until softened and golden brown, about 10-15 min or so. Transfer to a bowl, set aside and keep warm.
In the same pan over med-high, add a bit more neutral oil and sear a handful or two of chanterelles (sliced in half if large), undisturbed, until lightly browned, checking after 2-3 min. Add in a thinly sliced shallot or super small red onion, sauté everything together and cook for another minute or two until shallot has softened. Remove from heat and keep warm.
In a med-large pot, cook about ½ lb. of your fave pasta according to package directions. Drain and reserve about 1 cup of pasta cooking water. Set pasta aside and wipe pot dry. Return pot to stove over medium heat and add in about 1-2 Tbsp unsalted butter. Stir until melted, keep cooking until things are mildly golden, starting to smell nutty, but not completely brown. Add in a handful of sage leaves and continue to brown the butter while you also fry the sage. After a minute or two, the sage should be pretty crispy. Carefully remove sage from butter and set aside. Turn heat to low, toss in the reserved pasta and mix well with the butter. Add in a splash or more of pasta water if things look dry. Continue to stir to combine the butter with the pasta. Add in the reserved squash and chanterelles mixture, toss until warmed through. Divide between serving plates, top with the reserved fried sage leaves, grated Parm, salt + pepper to taste, and serve with lemon.
51 1,5499 hours ago
some cheese board inspiration for your saturday night🍂 as soon as we get some time away from the restaurant, this is EXACTLY what i’ll be making to celebrate our family’s opening of @nancyspizza in chicago! i’ll be sharing more behind the scenes on stories this week!!
baked rigatoni with butter roasted tomato sauce. one of my FAVORITE new recipes (that i’ve made four times now)...hitting the blog this weekend! it’s creamy, indulgent, incredibly easy, and just the perfect cozy pasta dish to make all season long😍
124 7,63817 October, 2019
friday night plans: caramelized apple squash soup with bacon & hazelnuts. all the fall flavor you could ever want in one cozy bowl of soup!! recipe linked in my bio🍂