Monthly Archives: January 2016

pumpkin tart
Very tasty and quite easy to prepare tart with pumpkin. Autumn and winter sweet, very fit Christmas table. From radicio.com.
5 stars rate, from 6 people

Preparation time: 20 minutes 30 minutes waiting | Cooking: 60 minutes | Total time: 1 hour 20 minutes 30 minutes waiting
Recipe for: 10 portions of about

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


Materials recipe for the dough:
Flour: 2 mugs (For every use)
Ζάχαρη : 1 tablespoon
Salt: 1 teaspoon
Water: 5 tablespoons
Whitevinegar: 1 tablespoon
Butter: 200 g. (margarine or butter flavored)
Materials recipe for the filling:
Ζάχαρη : 3/4 cup (150 gr.)
Salt: 1/2 teaspoon
Cinnamon: 1 teaspoon
Grated dry ginger: 1/2 teaspoon
Grated carnation: 1/4 teaspoon
Eggs: 2 large
evaporated milk: 340 ml
puree pumpkin: 2 mugs
Materials recipe for whipped cream (optional):
Sour cream: 200 ml (at least 30% fat)
Icing sugar: 2 - 4 tablespoons

Directions:
1. Sift together the flour, sugar and salt for the dough. Add the butter cut pieces (cold from the refrigerator) and rub it along with the flour with your hands, become like wet sand.
2. Mix water with vinegar and add little by little the flour, kneading to get a soft dough. You may not get all the water, so do not pour more than 1 tablespoon at a time.
3. Make the dough ball and wrap food film. Put it in the fridge 30 minutes.
4. Meanwhile turning on the oven preheated to 220 degrees and Butter a tart 24 from. diameter.
5. Prepare the stuffing: In a large bowl, Beat the eggs. add the pumpkin puree, sugar, spices, salt and stir. Finally add the milk and stir well.
6. On floured countertop or between membranes kitchen, open the dough in a round sheet, 35 from. approximately in diameter. With the help of a rolling pin, put the sheet on that buttered tart. The Lay nicely and cut as excess.
7. Pour the mixture of the filling inside the tart and put the pie in the preheated oven. Bake the 220 degrees 15 minutes and then lowering the temperature at 175 degrees. Continue baking for 45 minutes.
8. Remove from oven and let on a rack to cool. When completely cold, to remove the tart pan on a platter.
9. For the whipped cream, beat cream (very cold from the refrigerator) with icing. Serve the tart with whipped cream on top. If desired sprinkle with cinnamon.

Prepared in 28 January 2016 by Luise

Cake cherry vanilla buttercream
a beautiful, delicious, romantic cake cake vanilla, cherry stuffing and decoration voutyrokremas. Perfect for Mother's or girls' birthday. From radicio.com.
5 stars rate, from 6 people

Preparation time: 2 hours 40 minutes | Cooking: 1 hour 15 minutes | Total time: 3 hours 55 minutes
Recipe for: 10 portions of about (1 cake 18 cm)

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


Materials recipe for the filling:
Compote cherry: 1 short of 350 g. about, along with syrup
Ζάχαρη : 4 tablespoons
Cornflour: 2,5 tablespoons
Water: 4 tablespoons
Materials recipe for cake:
Flour: 250 g.
Baking powder: 3 teaspoons
Salt: 1 teaspoon
Butter or margarine: 185 g. (at room temperature)
Ζάχαρη : 185 g.
Extract vanilla: 1 teaspoon
Eggs: 4 moderate
Materials recipe for decorating:
buttercream decorations: 1 dose, with vanilla flavor
Coloring: green leaves and red or another color of your choice for roses

Directions:
For this cake you will need 1 round pan 18 from. diameter for the baking of cakes and also tipped piping bag confectionery, one for the petals and one for leaves.
For the stuffing:
1. Put cherries, along with their syrup in a blender and mash. Put them in a saucepan, with sugar. Put over medium heat and stir until the sugar melts. Mix the water with the cornflour, well to dissolve the cornflour. The drop slowly - slowly into the pot with cherries, stirring continuously.
2. Continue whisking, until the mixture boils and thickens. simmer, stirring, per 3 minutes. Remove from heat, pour the mixture into clean bowl, Cover with plastic film (resting the mixture for not making crust) and allow to cool. When completely cool, refrigerate, until you need it. Before you use the mix well with a spoon.
For the cake:
1. Preheat oven to 160 degrees. Grease a baking pan 18 from. and paves the bottom and walls with greaseproof.
2. Mix the flour with the baking, salt and sugar. Add butter and beat to mix (They will resemble wet sand).
3. Beat eggs slightly, along with the vanilla and adding to the mixture a flour. Stir homogeneous mixture.
4. Pour the dough in the pan you prepared and bake in the preheated oven for 60 minutes.
5. When the cake is cooked, Remove from the oven, let several minutes to a little drop of the temperature and the tilt grate. Remove the wax paper and allow to cool completely.
For the buttercream:
1. Prepare the buttercream as described in recipe. From her, about using 1/3 to make 12 - 14 moderate roses, in colors of your choice (on the internet there are many videos on how roses are made with buttercream). Better is to make pieces on wax paper and put in a bowl in the freezer to freeze. So it will be very easy to put on the cake, without destroying the.
For decoration:
1. Cut the top of the cake, to become the straight surface. If all around the cake is not fluffy but has dried baking, removing it and this. Then with a large knife bread, cutting the cake 3 same discs.
2. Place one disk platter. If you want you can put around, under the cake some wax paper strips for not soiled platter. Put a little buttercream into pastry bag and make a voutyrokremas strip, around the cake tray (This will keep the stuffing inside of the cake, without the fear of rolling out and ruin the look of the cake). Fill the space inside the buttercream with half filling. On top put the second cake tray. Make a circle again with buttercream and fill with the remaining stuffing. Finally put over the third disc.
3. Initially will cover with a thin layer voutyrokremas whole cake (crump coat). Fill as best you can empty and flatten the surface with a special spatula. No matter if at this stage it seems the cake around or on the surface. Put the cake 15 - 20 minutes in the refrigerator, to shake the buttercream.
4. Remove the cake from the refrigerator. Keep 1/2 buttercream mug (the leaves) and the rest cover the cake around and above. Straighten as much as possible and put it back in the refrigerator 15 - 20 minutes. To remove and the surface xanaisionete, be as smooth become.
5. Loosen roses of wax paper and place in the cake surface. Paint the buttercream that kept green and you make some leaves between roses.


Prepared in 23 January 2016 by Luise