Monthly Archives: July 2014

Homemade marsmaloous without eggs

Homemade marsmaloous without eggs
Homemade marsmaloous without eggs Easy recipe for homemade marsmaloous, without eggs. fluffy, delicious, delicious, while if browning slightly over the fire or torch, really melt in the mouth. Those who love chocolate, They would love dunking in chocolate fondue. From
5 stars rate, from 5 Chefs

Preparation time: 25 minutes and time to stabilize them | Cooking: 10 minutes | Total time: 35 minutes and time to stabilize them
Recipe for: 30 small pieces

Nutrition information per 1 piece
Calories: 23 Calories | Fat: 0 g.

Dust gelatine: 24 g.
Syrup glucose: 1/2 mug
Ζάχαρη : 3/4 cup
Water: 1/2 mug and 1/4 mug separately
Vanilla: 1 teaspoon extract or 2 vanillin
Icing sugar: 3/4 cup (for sprinkling
Cornflour: 3/4 cup (for sprinkling

1. You will need a pastry thermometer for this recipe, mixer and a pan 20 X 30 from. about, which we will coat with a plastic food film (the bottom and the walls).
2. Put the 1/4 cup water in a small saucepan or kettle and add in the gelatin. Let it inflate for 4 - 5 minutes. Then heat it over low heat, stirring continuously, until melted. When it melts, pour it into the mixer bucket. Add half the glucose syrup to the bucket and beat to low speed..
3. Meantime, put it in a saucepan 1/2 cup water, along with the sugar and the rest of the glucose and put it on the fire. Stir to melt the sugar and boil until they reach room temperature 112 - 114 degrees (attention, it must not exceed them 115, otherwise the marshmallows will not succeed).
4. When the temperature reaches 112 degrees, remove the syrup from the heat and carefully drain it low, constant flow in the mixer (while the mixer is still running). When you add all the syrup, upload speed to medium and beat the mixture for 5 minutes.
5. Then increase the speed of the mixer to very fast and beat for more 5 minutes. Add the vanilla and beat for more 2 minutes. The mixture is already foamy and quite stable.
6. Stop the mixer and pour the mixture into the pan you prepared (a silicone spatula helps a lot in this, lightly oiled). Spread the surface as much as you can and let it set overnight.
7. Mix the corn flour with the flour and sprinkle the surface of the mixture in the pan.. Turn it over on a cutting board. Sprinkle on top. Heat a large knife by dipping its blade in hot water and cut into square pieces.. Put them in the bowl with the flour and mix them so that the powder sticks everywhere. Take them on a platter.
Prepared in 29 July 2014 by Luise

Strudel with plums

Strudel with plums
Strudel with plums A lovely summer strudel, with caking and fresh plum leaf, will impress not only with its taste, but with intense color. It is very easy to prepare and also fasting. From
4 stars rate, from 3 Chefs

Preparation time: 20 minutes | Cooking: 25 minutes | Total time: 45 minutes
Recipe for: 8 servings

Nutrition information per 1 portion
Calories: 308 Calories | Fat: 11 g.

Plums: 700 g.
raw almonds: 60 g. (fillet or coarsely chopped)
Blondes raisins: 60 g.
Ζάχαρη : 120 g.
Crumbs cinnamon: 2 teaspoons
Phyllo: 6 leaves (if they are very thin it is better to use 8)
Sunflower: 4 tablespoons
Icing sugar: 1/2 about a cup for sprinkling

1. Preheat oven to 210 degrees. Lay a sheet of greaseproof paper baking.
2. Wash the plums and chop finely, after throwing the stone. Put them in a bowl and add the almonds, sugar, raisins (better also coarsely chopped) and cinnamon. Stir to mix well.
3. Spread a sheet on the counter and oil it. Put a second sheet on top and glue it on top of the third (if they are thin, you put a fourth). Put along the thin side, half the filling, leaving a space to the right - left a few inches. Fold the blanks inwards, over the filling and wrap in a tight roll. Put it in the pan and they pass oil on its surface. In the same way you prepare the second roll.
4. Bake the strudels in the preheated oven for 25 minutes (to turn brown on top). Take them out of the oven and when they become lukewarm you can serve them after you cut them into slices and sprinkle them with powdered sugar..
Prepared in 24 July 2014 by Luise


License spice jars



Do not dispose of empty spice jars, especially glass! Wash thoroughly with warm water and detergent and dry. You can use them again, filling them e.g.. flour (to sprinkle flour pans and molds), with cocoa or grated chocolate (for coffee), with icing sugar (for sweet), the truffle candies (to sprinkle on desserts and whipped cream), with your own spice blends (eg. for chicken or fish or other mixtures that are not ready to trade).

If the pots are large enough holes, you can fill them with toothpicks or with coarse salt.

Simple chocolate pudding

Simple chocolate pudding
Simple chocolate pudding Superiority, light, delicious pudding recipe (cream) chocolate. It is very tasty, nutritious and low in fat. From
5 stars rate, from 4 Chefs

Preparation time: 5 minutes | Cooking: 15 minutes | Total time: 20 minutes
Recipe for: 6 servings

Nutrition information per 1 portion
Calories: 170 Calories | Fat: 8 g.

Milk: 960 ml (4 cups of 240 ml)
Cornflour: 35 g. (1/4 cup)
Cocoa: 20 g. (1/4 cup)
Salt: 1/2 teaspoon
Ζάχαρη : 75 g. (1/4 cup)
Vanilla: 1 teaspoon extract or 1 vanillin

1. Mix the corn flour in a bowl, cocoa and salt and add 1 cup of milk. Stir well, to completely melt the corn flour and cocoa, without left no gob.
2. In a saucepan put the remaining milk with sugar. Put the pot on the fire and stir constantly, until the milk is about to boil.
3. Remove milk from heat. Mix the milk again with cornflour (cornflour tends to fall to the bottom of the bowl) and add 1 cup of boiling milk, mixing well the mixture.
4. Return the saucepan with the milk and add to the fire and stir slowly, milk with the cornflour. Continue stirring constantly over medium heat, until the mixture boils. When a boil, reduce heat and cook for 2 minutes, stirring continuously.
5. When you spend 2 minutes, remove from the fire, add the vanilla and divide into 6 bowl. Cover with transparent film or oiled wax paper surface not to make crust. When the bowl cool, refrigerate.
Prepared in 21 July 2014 by Luise

homemade ginger ale (tzintzereil)

homemade ginger ale (tzintzereil)
homemade ginger ale (tzintzereil) Cool, summer refreshment, fresh lemon or lime juice and ginger. From
5 stars rate, from 6 Chefs

Preparation time: 5 minutes 12 - 24 hours standby | Cooking: 1 minutes | Total time: 6 minutes and a few hours waiting
Recipe for: 1800 ml of

Nutrition information per 100 ml
Calories: 42 Calories | Fat: 0 g.

Ζάχαρη : 1 mug
Fresh ginger: 30 g. (2 tablespoons grated)
Lemon: 1, the juice (you can replace it with 1 - 2 lime, depending on how juicy it is)
Dry μαγιά : 1/8 teaspoon
Water: 1,5 liter (bottled or from a filter that removes chlorine)

1. To make homemade ginger, you will need a two liter, plastic, strong bottle of soft drink, well washed and dry. Adjust a dry funnel to the mouth of the bottle and add the sugar and yeast.. Shake the bottle a little, mix the yeast with the sugar.
2. Grate the ginger in a very fine grater and pour it into the bottle. Add the lemon juice and finally the water (cold or at room temperature).
3. Close the bottle tightly, shake lightly one - twice and leave at room temperature. Every few hours you press the top of the bottle with your hand, in which it has no liquid. If the plastic recedes with pressure, the soft drink is not ready yet. If it does not recede, means that it is filled with carbon dioxide and is ready. When the weather is hot you just need it 6 - 8 hours, when it is cooler it needs more. Put the bottle in the refrigerator.
4. To serve the soft drink, carefully open the bottle (if it has moved too much it can froth, like all carbonated soft drinks) and pour into a glass, passing it through a strainer to remove the grated ginger. If you want, add ice cubes and lemon slices.
Prepared in 19 July 2014 by Luise

Kitchen thermometer



We can in a very simple way check that the kitchen thermometer measures the temperature correctly:

put water in a saucepan to boil. When the water boils loudly, measure its temperature with a thermometer. It has to show exactly 100 degrees Celsius. If it shows more or less we have to or we have to adjust it again (if such a possibility is present in the thermometer), or calculate the difference when we count (if the deviation is small) or change it.