Tart with yogurt, blueberries and lime
The biscuits are finely ground either with a robot or with a rolling pin. (if you don't have a robot, put the biscuits in a bag, tie it at the end and with the help of the twister crush them until a fine powder comes out)
Melt the butter and pour it over the biscuits. Add cocoa and mix. A swirling composition will emerge, which we will thin with milk.
Once the countertop composition is finished, take a round baking form and spread the countertop with a spoon or what you usually use. Spread the biscuit paste on the walls of the form, so as to obtain a high edge. Bake for 5 minutes on high heat. Remove and leave to cool. We wash the blueberries, clean them of impurities and put them in a bowl on the fire, adding the sweetener. Mix the starch with 2 lg of water and pour it over the blueberries. When it binds, take it off the heat and leave it to cool. Do not keep much on the fire, it tastes a lot. Wash about 3-4 green lemons, peel them and squeeze the juice. Hydrate the gelatin in a few tablespoons of water for about 5 minutes, then heat until it melts. In a bowl, pour the yogurt, about 3-4 tablespoons of agave syrup and mix. Add lemon juice and a little grated peel and incorporate gelatin into the yogurt composition. Over the cookie sheet, pour the blueberry composition. In the middle of the countertop, we start to pour the yogurt composition, so that it will push the blueberries towards the edges and it will be slightly marbled. Sprinkle a little lemon peel and refrigerate for a few hours. Serve cold from the refrigerator. It's a real treat!
The recipe book
One night about two weeks ago I watched tvpaprika and I found the recipe presented interesting. So I wrote it down and here it is, it's time to test it.
Extraordinarily quick to prepare, tasty and light.
(1 cup = 250 ml)
3/4 cane oil
peel of 1 lemon (only the yellow part, see here why)
2 tablespoons lemon juice
1 cane yogurt
1 + 3/4 dogs sugar cough
2 dogs flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate
1/4 cane lemon juice
3/4 cane sugar cough
We put all the ingredients (oil, eggs, lemon peel, lemon juice, yogurt, sugar cough, flour, baking powder, bicarbonate) in a bowl and mix well.
Pour the composition into a tray (cake, for example - do not forget to line it with baking paper or oil / butter and flour) and put in the oven at 180 degrees for 35 minutes .
Glazeprepare it immediately after removing the cake from the oven, stirring lemon juice with the sugar just enough to moisten the sugar, without dissolving. Pour over the still hot cake, then wait for it to cool.
The words exclaimed when it was tasted: excellent, brilliant!
Keep it simple! Make it fun!
Remember Nadiya Hussain? Well, I don't think you'll ever forget her again, because we're going to keep writing here about her recipes. This wonderful (almost) spring morning I tried Nadiya's recipe for tortilla and egg rolls & # 8211 a delicious alternative to the classic omelet for [& hellip]
Philadelphia Cream Cheesecake With Berries - No Baking
I am extremely impressed with this recipe Philadelphia Cream Cheese Tart and Berries. It is an easy dessert to prepare (we put it together in less than an hour), not very sweet, very good looking and extremely good. And you don't have to use the oven. Not at all.
It was so good, it ended the same night I made it, because the guests asked for a few slices and the package!
Ah & hellipsi the color of berries neatly placed on top of the tart! Wonderful!
The tart can be made with a lot of berries, such as raspberries, as I used, but it can also be made with strawberries, or black currants & hellips or cranberries & hellipers are gorgeous on top and the combination is perfect with cream cheese.
You can make the simple cheese filling without adding fruit to it. I added some raspberries that colored the filling pink. The idea is that you can make different combinations and it will work out. You can't go wrong if you follow my advice.
How to Make Philadelphia Cream Cheesecake with Berries - No Baking:
(You can find the recipe at the bottom of the page with the respective ingredients and quantities.)
The base of the tart is made of simple biscuits with butter, crushed with the help of a food processor, to which is added a little cinnamon and grated lemon.
The result looked something like this.
I used a cake tray with removable walls, on the bottom of which I put the biscuits mixed with butter. I pressed the crust to the bottom of the tray with my fingers. You can also use the bottom of a glass, with which to press and smooth the surface well.
I put the tray in the fridge to harden the crust and I started with the cream cheese.
I soaked the jelly. I used gelatin sheets. If you can't find it, use gelatin in the sachet and follow the instructions on the package to moisturize it.
I then beat the cream cheese together with the sugar.
I set it aside and started whipping cream.
In the whipped cream I added the vanilla sugar and at the end, some fruit.
I mixed the cream cheese with the whipped cream and the fruits and I added hydrated and slightly heated gelatin over the composition.
I poured the composition in the cake tray, over the crust that was in the fridge.
I put the cake tray back in the fridge to put the gelatin cream in it.
While the cream was cooling, I grabbed the fruit. I boiled a little water with sugar and when it started to boil, I added the whole fruit, which I mixed carefully so that it didn't crumble.
I boiled them on low heat for only a minute, because I wanted to get an infusion syrup in which the whole fruits could be seen.
I soaked another gelatin, then I heated it slightly to dissolve (pay attention to this step, the properties of the gelatin are destroyed at high temperatures, it does not boil, but only heats slightly on the fire, until it melts)
I added gelatin over the fruit syrup. I let it cool for a few minutes, then I poured it hot, still, over the cream cheese in the pan.
I put everything in the fridge and let it cool. I made the dessert the night before, so it had time to set very well.
The next day, I took the tart out of the mold and placed it on a plate.
It is easy to cut and I can honestly say that everyone will enjoy this dessert. It really is a delight!
Cream cake with yogurt and lemon
Ingredients for the cake with yogurt and lemon A large lemon 300 grams of yogurt Four eggs 250 grams of sugar 300 grams of flour Vanilla essence. Cake recipe with yogurt and lemon icing, measured with a glass, very fluffy and fragrant. INGREDIENTS measure the glass of yogurt. Last night I found an interesting recipe for lemon cake combined with yogurt. Spread a sheet of pie dough on it, grease it with melted butter (with a brush) and sprinkle with a little lemon peel. I haven't tested it yet but this recipe for Turkish cake with yogurt. Add yogurt, lemon peel, lemon juice and then flour and. Let cool well then remove from the pan and portion.
The result: a creamy cake, with a fine taste of yogurt and lemon, enriched by. Simple and easy recipe for yogurt and lemon cake.
Searched words "blueberries"
I turned on the oven. In a bowl, I grated the lemon peel, put the butter and sugar and mixed until it turned into a foam.
The biscuits are finely ground either with a robot or with a rolling pin. (If you don't have a robot, put the biscuits in a bag, tie it
I put the yolks in the food processor together with the sugar (from which I stopped 3 tablespoons) and I started the robot at maximum speed.
Cupcakes: Mix the butter with the sugar until you get a fluffy cream. Add the vanilla extract and eggs (one at a time), if
Put the raisins soaked in warm water with rum essence for 15 minutes. Whisk the egg whites well. yolks
We keep the ingredients for a few hours at room temperature. We mix the soft butter with a pinch of salt and sugar with a whisk.
Grow the duck breast on the side with the skin, salt, pepper and put in a cold pan, non-stick, for a few minutes,
Recipe for preparing papanas In a bowl mix all the ingredients, dissolve the bicarbonate in lemon juice and add
Step 1 - Mix the butter and sugar. Step 2 - Add eggs one at a time, mixing well after each one. Sift the flour and mix
Cranberries are washed in a strainer, as are blackberries. The pears are peeled and seeded and passed through the robot (machine
1. Put the meat with the bay leaf, onion and wine in a bowl and leave to marinate for 24 hours. 2. Heat the pan to the right heat, then
Mix all the ingredients together with the mixer, until a homogeneous dough is formed. The butter should be soft when you start
We wash the blueberries and clean them of the tails, the leaves. We boil the water and the sugar we check from time to time the consistency of the syrup:
Place biscuits on the bottom and edges in a round tray. The cheese is crushed together with the strawberries and some
Blueberries, lemon juice and sugar are introduced into the Crock Pot digital slow cooker 4.7 l, mix and set Crock Pot
Guguluf with lemon, red currants and blueberries
200 gr soft butter, 6 tablespoons raw sugar, 4 country eggs, 300 gr flour, 1/2 sachet baking powder, 1 lemon, 4 tablespoons natural yogurt (I used homemade yogurt), blueberries + currants, 1 tablespoon sugar powder, 1 orange, 3 tablespoons powdered sugar
Difficulty: Average | Time: 1h 20 min
Today, on a holiday, I came to show you what we greeted Santa Claus. We know that he is not too capricious, but we still want to thank him for the gifts brought, so every year we prepare some cookies and of course a cup of warm milk. We chose a simple recipe, which & hellip
When I want a dessert that is easy to prepare, but fragrant and fluffy, I use cakes. I did the same this time. The result was delicious :). Ingredients: 200 g butter250 g grated sugar from one lemon1 tablespoon lemon juice1 teaspoon vanilla extract5 eggs250 g yogurt350 g flour1 baking powder Mod & hellip
Tart with yogurt, blueberries and lime - Recipes
It is a delicious tart, consisting of a crust of crushed biscuits mixed with melted butter, filled with Mascarpone cheese beaten with sugar and eggs, over which a blueberry pudding is poured and garnished with whipped cream.
Adaptation according to the recipe Blueberry Cheesecake Desert from the book M. Country - Style Recipes.
With this recipe I participate in The Sweet Romania Challenge hosted by "Hardworking Stefy".
250 g crushed biscuits,
3 tablespoons sugar,
125 g melted butter (or margarine).
250 g Mascarpone cheese,
125 g sugar,
2 eggs, beaten.
125 g frozen blueberries,
5 tablespoons sugar,
3 tablespoons starch dissolved in 60 ml of water,
125 ml water
100 ml liquid cream for garnish.
Method of preparation:
Put the biscuits in a bag and crush them with a rolling pin. Put the crushed biscuits in a bowl and mix with the sugar. Melt the butter over low heat and pour over the biscuits. Stir gently.