u/TheHesitantGourmet

Kipróbáltam egy új a galette-et, így a friss fügét áfonyával és frangipanekrémmel kombináltam . Kívül jó ropogós lett, belül pedig kellemesen krémes. Mini verziókban készítettem el, de egyetlen nagy galette-ként is szuperül működik.

Hozzávalók?

Tészta: 250 g liszt, 3 ek cukor, 1/4 tk sütőpor, 200 g hideg vaj, 1 ek vaníliás cukor, 3 ek jéghideg víz.

Mandulakrém: 100 g mandulaliszt, 100 g vaj, 2 tojás, 100 g porcukor, 1 ek vanília kivonat.

Tetejére: 5 db friss füge felszeletelve, 2 marék áfonya, 2 ek tej, 5 ek mandulapehely.

Elkészítés:

Gyorsan összedolgoztam a tészta hozzávalóit, gombóccá formáztam, és bedobtam a hűtőbe 30 percre. A tésztát 4–5 kisebb adagra osztottam (de ha lusta vagy, hagytad egyben is), és kinyújtottam őket rusztikus korongokká. A mandulakrémet simára kevertem, majd egy jó adagot rākentem a korongok közepére, kihagyva a széleket. Rápakoltam a fügeszeleteket és az áfonyát, majd egyszerűen ráhajtogattam a tészta széleit a töltelékre. A széleket megkentem egy kevés tejjel, megszórta mandulapehellyel, és 180°C-on szép aranybarnára sütöttem.

Teljes bejegyzés és további tippek a blogon: itt

I decided to try my hand at a galette and paired the figs with fresh blueberries and frangipane cream. Added some flaked almonds to the crust for extra crunch.

Ingredients

Pastry: 250 g flour, 3 tbsp sugar, 1/4 tsp baking powder, 200 g cold butter, 1 tbsp vanilla sugar, 3 tbsp ice-cold water.

Cream: 100 g almond flour, 100 g butter, 2 eggs, 100 g powdered sugar, 1 tbsp vanilla extract.

Topping: 5 fresh sliced figs, 2 handfuls blueberries, 2 tbsp milk, 5 tbsp flaked almonds.

I quickly mixed the pastry ingredients together, wrapped the dough ball, and threw it in the fridge for 30 mins. I divided it into 4–5 smaller pieces (or you can just keep it as one giant galette if you're lazy lol) and rolled them out into rough circles.I whipped up the frangipane until smooth, then smeared a good layer right in the center, leaving a border around the edges.I piled the fig wedges and blueberries on top, then just folded the dough edges over the filling.I brushed the crust with milk, dumped some flaked almonds on top, and baked it until it turned nice and golden.

Frittatas are my good summer go-to when I want something quick and light . I had a zucchini sitting in the fridge that needed to be used, so I took it in a Mediterranean direction with sun-dried tomatoes, olives, red bell pepper, and fresh basil. It turned out to be a delicious addition to our Sunday brunch—even our younger guests loved it!

Ingredients:

• 6 large eggs
• 1 small zucchini, diced
• 1 small yellow onion, diced
• 1 small red bell pepper (or kapia pepper), diced
• 3 sun-dried tomatoes in oil, chopped
• 1 handful pitted black olives, sliced
• 1 handful fresh basil leaves, chopped
• 2–3 tbsp olive oil
• Salt and freshly ground black pepper to taste

Instructions:

Dice the onion, red bell pepper, sun-dried tomatoes, and zucchini into small pieces. Sauté the onion in olive oil until translucent, then add the pepper, sun-dried tomatoes, and zucchini. Season with salt and pepper, and stir in the fresh basil at the end. Whisk the eggs in a bowl and mix in the sautéed vegetables. Pour the mixture into a small, lightly greased baking dish and bake in the oven until nicely golden on top.

It is equally delicious served hot, warm, or cold!

* If you are interested in the background story or more tips, you can find the full blog post here

Aveam un dovlecel în frigider care trebuia neapărat folosit, așa că am făcut din el o frittata pentru brunch-ul de duminică. Am adăugat roșii uscate, măsline, ardei roșu și busuioc proaspăt – și combinația a fost chiar mai bună decât mă așteptam.

Rapidă, ușoară și plină de gust, exact genul de mâncare pe care îmi place să o fac vara. Și, bonus, a fost apreciată chiar și de cei mai tineri de la masă.

Voi cum vă place să pregătiți frittata? Ce ingrediente folosiți de obicei?

Ingrediente:

• 6 ouă
• 1 dovlecel mic
• 1 ceapă mică
• 1 ardei capia sau gogoșar mic
• 3 roșii uscate în ulei
• un pumn de măsline fără sâmburi
• o mână de frunze de busuioc proaspăt
• 2-3 linguri ulei de măsline
• sare și piper proaspăt măcinat (după gust)

Mod de preparare: Toacă ceapa, ardeiul, roșiile uscate și dovlecelul în cubulețe mici.

Călește ceapa în uleiul de măsline până devine translucidă, apoi adaugă ardeiul, roșiile uscate și dovlecelul. Condimentează cu sare și piper, iar la final adaugă busuiocul proaspăt.

Bate ouăle într-un bol și amestecă-le cu legumele sotate. Toarnă compoziția într-o tavă mică unsă cu puțin ulei și dă-o la cuptor până când se rumenește frumos deasupra.

Este la fel de gustoasă caldă, călduță sau chiar rece!

Dacă te interesează povestea rețetei și prepararea pas cu pas maj detaliată, o poți citi pe blog!

A frittata nálam az egyik nyári mentőöv. Mivel volt itthon cukkini, amit fel kellett használnom, most egy kis mediterrán irányt kapott: került mellé aszalt paradicsom, olívabogyó, piros paprika és friss bazsalikom. A vasárnapi brunch részeként tálaltam, és még a fiatalabb vendégeink is nagyon oda voltak érte!

Ti hogyan készítitek a frittatát? Milyen hozzávalókat szoktatok beletenni?

Hozzávalók:

• 6 db tojás
• 1 kis cukkini
• 1 kis fej vöröshagyma
• 1 kis piros kápia vagy kaliforniai paprika
• 3 db aszalt paradicsom
• 1 marék magozott olívabogyó
• 1 marék friss bazsalikom
• 2-3 ek olívaolaj, só, bors

Elkészítés: A felkockázott hagymát az olajon üvegesre pároljuk, majd rádobjuk a paprikát, az aszalt paradicsomot és a cukkinit. Sózzuk, borsozzuk, al dentére pároljuk és friss bazsalikommal ízesítjük. A felvert tojásokba belekeverjük a megpárolt zöldségeket, egy kiolajozott tepsibe vagy formába öntjük, és sütőben szépen pirosra sütjük.

Langyosan vagy akár hidegen is zseniális!

Teljes bejegyzés és további tippek a blogon: itt

My nieces requested Barbie Pasta after seeing it on TikTok. I was a bit skeptical at first, worrying it might just be a gimmick for the bright pink color, but it turned out to be surprisingly delicious! The roasted beetroot blended with cream cheese and feta creates such a rich, flavorful sauce.

Ingredients:

• 300 g (10.5 oz) penne pasta
• 2 small beetroots
• 200 g (7 oz / approx. 3/4 cup) cream cheese
• 100 g (3.5 oz) feta cheese
• 4 cloves of garlic
• A few drops of lemon juice
• Salt and black pepper to taste
• Freshly grated Parmesan cheese for serving

Instructions:

Roast the beetroots and garlic cloves in the oven until soft. Cook the penne pasta in salted water. Peel the roasted beets and garlic, then blend them until smooth with the cream cheese, feta, lemon juice, salt, and pepper. Mix the pink sauce with the hot pasta and top with grated Parmesan!

After returning home from Portugal, I couldn't wait to recreate my own version of this surf-and-turf dish.

Ingredients:

• 500 g (1.1 lbs) pork, cut into bite-sized cubes
• 200 g (7 oz) chorizo sausage, sliced
• 500 g (1.1 lbs) Venus clams or mussels
• 8 large shrimp
• 1 red and 1 green bell pepper, sliced
• 1 can (400 g / 14 oz) peeled tomatoes
• 3 garlic cloves, minced
• 100 ml (approx. 3.5 fl oz / 1/3 cup) dry white wine
• 1 tsp sweet paprika & 1 tsp smoked paprika
• 1 tsp dried oregano & 2 bay leaves
• 4 tbsp olive oil, salt, black pepper
• Fresh parsley for garnish

Instructions:

Mix the garlic, wine, paprika, oregano, bay leaves, 2 tbsp olive oil, salt, and pepper into a marinade, toss in the pork cubes, and refrigerate for a few hours. In a Dutch oven, brown the marinated pork in hot olive oil, then add the chorizo, sliced bell peppers, tomatoes, and the remaining marinade. Cover with a lid and cook in a preheated oven at 150°C (300°F) until the pork is tender. Add the clams and shrimp, cover again, and steam on the stovetop for a few minutes until the shrimp are pink and the clams pop open Garnish with fresh parsley and serve hot with crusty bread!

* If you are interested in the background story or more tips, you can find the full blog post here

A málna és a pisztácia kombinációját nagyon szeretem. Leveles tésztából készült kosárkák (vol-au-vent) segítségével egy gyors desszertet készítettem.

Hozzávalók:

• 2 lap leveles tészta (800 g)
• 1 tojás (a kenéshez)
• 4 ek. pisztáciakrém
• 100 g fehércsokoládé + 200 ml habtejszín
• 150 g friss málna
• 1 ek. aprított pisztácia
• Ehető virágszirmok (opcionális)

Elkészítés:

A tejszínt felforrósítjuk, a fehércsokoládéra öntjük, és addig keverjük, amíg teljesen felolvad. A krémet hűtőbe tesszük (legjobb egy éjszakára), majd habosra keverjük.

A leveles tésztából formákat szaggatunk. A felére tésztakarikákat illesztünk, hogy meglegyen a szélük. Megkenjük tojással, és 200 °C-on kb. 15 percig sütjük.

A kihűlt kosárkák közepét finoman lenyomjuk, teszünk bele egy kevés pisztáciakrémet, a fehércsoki-habot, végül málnával és darált pisztáciával díszítjük.

Teljes bejegyzés és további tippek a blogon: itt

Combinația de zmeură și fistic îmi place mult. Am pregătit un desert rapid, folosind coșulețe din aluat foietaj (vol-au-vent).

Ingrediente:

• 2 foi aluat foietaj (800 g)
• 1 ou (pentru uns)
• 4 lg cremă de fistic
• 100 g ciocolată albă + 200 ml smântână pentru frișcă
• 150 g zmeură proaspătă
• 1 lg fistic mărunțit
• Petale comestibile (opțional)

Preparare:

1. Încălzim smântâna lichidă, o turnăm peste ciocolata albă și amestecăm până se topește. Lăsăm crema la frigider (de preferat peste noapte), apoi o mixăm până devine spumoasă.
2. Decupăm forme din aluatul foietaj. Peste jumătate dintre ele suprapunem inele din aluat pentru a crea marginea. Ungem cu ou și coacem la 200°C timp de ~15 min.
3. Apăsăm ușor mijlocul coșulețelor răcite, punem puțină cremă de fistic, spumă de ciocolată albă și decorăm cu zmeură și fistic mărunțit.

Dacă te interesează povestea rețetei și prepararea pas cu pas maj detaliat, o poți citi pe blog!

I used store-bought puff pastry to bake little pastry cups (vol-au-vents). While the final result looks fancy, making them isn't overly complicated at all!

Ingredients:

• 2 sheets puff pastry (800 g / 1.75 lbs)
• 1 small egg (for egg wash)
• 4 tbsp pistachio cream
• 100 g (3.5 oz) white chocolate
• 200 ml (approx. 7 fl oz) heavy cream
• 150 g (5.3 oz) fresh raspberries
• 1 tbsp crushed pistachios
• Optional garnish: edible red flower petals

Instructions:

Make the ganache first by heating the heavy cream, melting in the white chocolate, and chilling it in the fridge overnight.

Cut rounds out of the puff pastry, stack a hollow ring on top of a solid base, brush with beaten egg, and bake at 200 °C (400 °F) for 15 minutes.

Once cooled, whip the chilled ganache. Fill the pastry cups with pistachio cream and whipped ganache, then top with fresh raspberries, crushed pistachios, and edible petals.

Ingredients

• 2 small beetroots
• 1 can (400 g / 15 oz) chickpeas
• 1 summer red onion
• 2 cucumbers
• 4 sprigs redcurrants
• fresh parsley
• radish microgreens (optional)

For the dressing

• 2 tbsp wholegrain Dijon mustard
• 1 tbsp honey
• 100 ml (approx. 7 tbsp / 3.4 fl oz) olive oil
• salt (to taste)
• juice of 1/2 lemon

Directions

1. Wrap the beetroots in aluminum foil, prick them with a fork, and roast in the oven until tender.
2. Drain and rinse the chickpeas.
3. Dice the onion and cucumbers, as well as the cooled, peeled roasted beets.
4. Combine the vegetables with the redcurrants, reserving one sprig for garnish.
5. Whisk the mustard with the honey, olive oil, lemon juice, and a pinch of salt until emulsified.
6. Toss all the ingredients with the dressing and chopped fresh parsley. Allow it to sit briefly so the flavors meld.
7. Garnish with radish microgreens and the reserved sprig of redcurrants before serving.

Before flagging this as AI: please consider that I shoot with a DSLR camera, and put a lot of effort into food styling! It’s not always perfect, but I’m always working to improve.

* If you are interested in the background story or more tips, you can find the full blog post here

Ingrediente:

• 500 g gălbiori
• 100 g unt
• 1 ceapă mică
• 2 căței de usturoi
• 1 lămâie (coajă rasă și suc)
• cimbrișor (ideal cu aromă de lămâie)
• sare și piper, după gust

Mod de preparare: Călim ceapa în unt, adăugăm gălbiorii, sare și piper și gătim până scade lichidul. Spre final, adăugăm usturoiul, lămâia și cimbrișorul. Strecurăm ciupercile, păstrăm untul aromat și pasăm cea mai mare parte a gălbiorilor. Amestecăm cu câteva ciuperci tocate, punem pasta într-un borcan și turnăm deasupra untul aromat. Dăm la frigider până se întărește.

Dacă te interesează povestea rețetei și prepararea pas cu pas, o poți citi pe blog!

Ingredients

• 300g (10.5 oz) yellow tomatoes
• 300g (10.5 oz) frozen mango chunks
• 1 small orange bell pepper
• 1 small cucumber
• 2 cloves garlic
• Juice of 1/2 lemon
• 3 tbsp extra virgin olive oil
• Salt to taste
• Cold water (optional, as needed for consistency)

For garnish:

• Finely diced colorful tomatoes, bell pepper, and cucumber

Directions

1. Peel and roughly chop the yellow tomatoes, bell pepper, cucumber, and garlic. Reserve a small handful of diced vegetables for garnishing.
2. Place the chopped vegetables, frozen mango, garlic, lemon juice, olive oil, and a pinch of salt into a blender.
3. Blend on high speed until smooth and creamy. If the gazpacho is too thick, add a small splash of cold water and blend again.
4. Season with more salt if needed.
5. Pour into bowls, garnish with the reserved diced vegetables and a drizzle of olive oil. Serve cold.

* If you are interested in the background story or more tips, you can find the full blog post here

I wanted to share this apricot and almond cake! It's an old recipe of mine that’s been a total family favorite for years.

(Recipe is in the comments if anyone wants to try it!)

Amikor ilyen hőség van, az a legjobb, ha be sem kapcsolom a tűzhelyet, mégis levest ennék akkor jöhet egy gazpacho fagyasztott mangóval.

Hozzávalók: 30 dkg sárga paradicsom

30 dkg fagyasztott mangó

1 kis narancssárga paprika

1 kis uborka

só

1/2 citrom leve

víz

2 cikk fokhagyma

3 evőkanál olívaolaj

A tálaláshoz: színes paradicsom, paprika, uborka

Elkészítése

1. A zöldségeket megpucolom, kockára vágom.
2. Keveset félreteszek a tálaláshoz.
3. A hozzávalókat turmixgépbe teszem és krémesre turmixolom.
4. A félretett zöldségekkel tálalom.

Teljes bejegyzés és további tippek a blogon: itt

 Ingrediente

Pentru supa cremă:

-       ulei de măsline

-       1 ceapă

-       2 morcovi

-       1 rădăcină de pătrunjel

-       1 țelină mică

-       4 căței de usturoi

-       câteva buchețele de conopidă

-       3 roșii

-       1 ardei roșu (capia sau gogoșar)

-       1 cartof mare

-       1 dovlecel mic

-       sare, piper proaspăt măcinat

-       100 ml smântână pentru gătit

Pentru găluștele de brânză:

-       250 g brânză de burduf (sau brânză frământată de oaie)

-       câteva fire de frunze de pătrunjel și țelină

-       piper mozaic zdrobit grosier

 

Mod de preparare

1. Curăț legumele, le tăi bucăți potrivite, le așez într-o tavă de copt și le condimentez cu sare și piper.
2. Stropesc legumele cu ulei de măsline și le coc în cuptorul preîncălzit până când devin moi și ușor rumenite.
3. Pun legumele coapte într-o oală, adaug puțină apă caldă sau supă de legume și smântâna pentru gătit, apoi le pasez până obțin o cremă fină.
4. Amestec brânza de burduf cu verdețurile tocate mărunt (pătrunjel și frunze de țelină).
5. Formez biluțe mici și le tăvălesc prin piper mozaic zdrobit.
6. Servesc supa cremă de legume coapte caldă, alături de găluștele picante de brânză de burduf.

Mai multe idei și rețete găsiți pe Gourmet Ezitant.

Hozzávalók:

A tésztához:

• 45 dkg liszt
• 10 dkg cukor
• 1 citrom héja
• csipetnyi só
• 20 dkg vaj
• 2 tojás + 1 tojássárgája

A krémhez:

• 8 tojássárgája
• 1 l tej
• 13 dkg cukor
• 7 dkg kukoricakeményítő
• 1 vaníliarúd
• 1 citrom héja és leve

A tetejére:

• 1 ek tej (lekenéshez)
• 5 dkg fenyőmag
• 1 ek vaníliás porcukor

Elkészítése:

1. A tészta hozzávalóit összegyúrjuk, majd 1 órára hűtőbe tesszük pihenni.
2. A citrom héját lehámozzuk, a vaníliarúd belsejét kikaparjuk. A tejet a citromhéjjal és a vanília hüvelyével felforraljuk.
3. A tojássárgákat fehéredésig kavarjuk a cukorral. Hozzáadjuk a keményítőt, a vaníliát, majd fokozatosan a meleg tejet (a citromhéj és vanília hüvely nélkül).
4. A krémet közepes tűzön habverővel sűrűsödésig kavargatjuk. A tűzről levéve hozzáadjuk a citromlevet, majd hagyni kell kihűlni.
5. A tésztát 2/3 - 1/3 arányban elosztjuk. A nagyobbik részt kinyújtjuk egy kivajazott piteformába (peremet hagyva).
6. Beleöntjük a krémet, betakarjuk a kinyújtott kisebbik tésztával, és a széleket eldolgozzuk.
7. Tetejét lekenjük tejjel, megszórjuk fenyőmaggal. 180 °C-on kb. 40 percig sütjük.

Teljes bejegyzés és tippek a blogon:https://tetovainyenc.ro/