Ingredients
30 dkg flour
1 cup sugar
3 pcs eggs
250 ml Whipping
vanilla sugar 1 pc
baking powder 14 grams
1 cup sugar
6 tablespoons butter
desiccated coconut 17 grams
can pineapple
2-3 tablespoons milk
Method
Lightly whip the cream, pouring sugar and vanilla sugar. Add 3 eggs in succession, without stopping the whipping. Mix flour, baking powder, add to the weight of the entire mix to a uniform consistency. Plaque smear fat, transfer the dough to insert into the hot oven. Bake for 15 minutes. In the range of approximately 175C. Brown the desiccated coconut in dry skillet. Boil milk with sugar and fat, mix well. Pour chips, remove the pan from the heat. Drain pineapple, cut into small pieces, add to the weight of the coconut. Remove podpieczone batter evenly spread with the mass of dough ready. Re-insert the sheet into the hot oven. Bake cake for 20 minutes to a dry stick. Remove from oven and cool. Wystygnięte cake cut into squares.
Black spaghetti with shrimps
Ingredients
pasta 200 grams of black spahgetti
onion pieces
a little lemon juice
chilii pepper 1 pc
canned tomatoes 1 pc
white wine 1 / 3 cup
150 grams prawns
parsley
clove garlic 1 pc
olive oil for frying
lemon juice 1 / 2 pcs
olive oil 2 tablespoons
garlic 1 tablespoon dried
Method
Make a marinade for the shrimp: the juice of half a lemon, dried garlic, 2 tablespoons of olive oil. Marinate the shrimp, let stand for minutes. 30 minutes. In hot oil fry the onion and garlic, add some chopped parsley and chilli. Toss shrimp with marinade and cook together half a minute. Add the tomatoes, pour the wine to evaporate. Supplemented if necessary with water if sauce thickens too much. Season with salt, pepper and lemon juice. In the meantime, cook spaghetti, drain. Serve with parsley sauce.
pasta 200 grams of black spahgetti
onion pieces
a little lemon juice
chilii pepper 1 pc
canned tomatoes 1 pc
white wine 1 / 3 cup
150 grams prawns
parsley
clove garlic 1 pc
olive oil for frying
lemon juice 1 / 2 pcs
olive oil 2 tablespoons
garlic 1 tablespoon dried
Method
Make a marinade for the shrimp: the juice of half a lemon, dried garlic, 2 tablespoons of olive oil. Marinate the shrimp, let stand for minutes. 30 minutes. In hot oil fry the onion and garlic, add some chopped parsley and chilli. Toss shrimp with marinade and cook together half a minute. Add the tomatoes, pour the wine to evaporate. Supplemented if necessary with water if sauce thickens too much. Season with salt, pepper and lemon juice. In the meantime, cook spaghetti, drain. Serve with parsley sauce.
Dolmades (stuffed grape leaves)
Ingredients:
- 50 fresh vine leaves
- 400 g rice
- 100 ml oil
- 2 onions
- 1 bunch green onions
- 1 tablespoon mint
- 2 tablespoons chopped dill
- 2 tablespoons parsley
- juice of large lemon
- salt, pepper,
Preparation:
1. Vine leaves thoroughly washed and dried.
2. Chop the spring onions and brown in hot oil. Add rice and other herbs and spices. Pour water and boil for 10 minutes, cool.
3. Stuffing is arranged on the leaf and form a small stuffed cabbage-shaped candies.
4. The bottom of the pan put the remaining leaves, place them on layers of cabbage rolls and pour water and lemon juice, simmer covered for 90 minutes.
- 50 fresh vine leaves
- 400 g rice
- 100 ml oil
- 2 onions
- 1 bunch green onions
- 1 tablespoon mint
- 2 tablespoons chopped dill
- 2 tablespoons parsley
- juice of large lemon
- salt, pepper,
Preparation:
1. Vine leaves thoroughly washed and dried.
2. Chop the spring onions and brown in hot oil. Add rice and other herbs and spices. Pour water and boil for 10 minutes, cool.
3. Stuffing is arranged on the leaf and form a small stuffed cabbage-shaped candies.
4. The bottom of the pan put the remaining leaves, place them on layers of cabbage rolls and pour water and lemon juice, simmer covered for 90 minutes.
Melitzana Salada (aubegine salad)
Ingredients:
- 1 kg aubergines
- 250 ml olive oil
- 1 large lemon
- 3 tablespoons parsley
- salt, pepper
Method:
1. Bake aubergines for 90 minutes in an ovenproof dish (previously it ponakłuwać). Then peel the skin, cool and finely chop
2. Chop onion and parsley and mix with the aubergine.
3. Add salt and pepper. Pour small portions of oil and lemon juice.
4. Take the cool salad olives and parsley (tomato, pepper, etc).
- 1 kg aubergines
- 250 ml olive oil
- 1 large lemon
- 3 tablespoons parsley
- salt, pepper
Method:
1. Bake aubergines for 90 minutes in an ovenproof dish (previously it ponakłuwać). Then peel the skin, cool and finely chop
2. Chop onion and parsley and mix with the aubergine.
3. Add salt and pepper. Pour small portions of oil and lemon juice.
4. Take the cool salad olives and parsley (tomato, pepper, etc).
Fried calamari
Ingredients:
- 1.5 kg squid
- 250 ml oil
- 150 g flour
- 2 lemons
- salt, pepper
Preparation:
1. Vlean the squid, rub with salt and let stand for fifteen minutes
2. Rinse the calamari with salt and dry cut into ring
3. Toss calamari in flour and dip in hot oil as will become golden brown remove from pan.
4. Serve hot topped with slices of lemon pepper.
- 1.5 kg squid
- 250 ml oil
- 150 g flour
- 2 lemons
- salt, pepper
Preparation:
1. Vlean the squid, rub with salt and let stand for fifteen minutes
2. Rinse the calamari with salt and dry cut into ring
3. Toss calamari in flour and dip in hot oil as will become golden brown remove from pan.
4. Serve hot topped with slices of lemon pepper.
Horatiki (Greek salad)
Ingredients:
- 3 tomatoes
- 1 cucumber
- 1 onion
- 2 green peppers
- 200 grams of black olives (15 pieces)
- 180 feta cheese
- 100 ml olive oil
- 2 tablespoons wine vinegar
- salt, pepper, oregano
Preparation:
1. Tomato, cucumber, onions and peppers - cut into slices
2. Put into a bowl and season with salt, pepper and oregano. Add olives and mix.
3. Cheese cut into small cubes and add to salads, whole and drizzle with vinegar, and cool.
- 3 tomatoes
- 1 cucumber
- 1 onion
- 2 green peppers
- 200 grams of black olives (15 pieces)
- 180 feta cheese
- 100 ml olive oil
- 2 tablespoons wine vinegar
- salt, pepper, oregano
Preparation:
1. Tomato, cucumber, onions and peppers - cut into slices
2. Put into a bowl and season with salt, pepper and oregano. Add olives and mix.
3. Cheese cut into small cubes and add to salads, whole and drizzle with vinegar, and cool.
Serp Archives
This site is dedicated to helping you learn more about Search Engine Result Pages.
Here you can see website's archival positions for particular queries.
Purpose of this site is to archive search engine's result pages (SERP-archive), so you can check how they looked in the past - what pages were on what positions for thousands of queries.
Here you can see website's archival positions for particular queries.
Purpose of this site is to archive search engine's result pages (SERP-archive), so you can check how they looked in the past - what pages were on what positions for thousands of queries.
Alsatian bread with sunflower seeds
Ingredients:
-1 ¾ cup lukewarm water
-1 teaspoon dry yeast
- 1 tablespoon sugar
- 1 ½ teaspoons salt
- 2 cups flour
- 2 cups whole-wheat flour
- ¾ cup sunflower seeds
- 4 tablespoons sunflower oil or other
On top:
- 1 beaten egg
- poppy seeds for sprinkling
Method:
Pour water into a large bowl, add yeast, sugar and gently stir until yeast is dissolved.Pour flour and 1 cup wholemeal flour - stir briefly with a spoon.
Then cover and leave for about 30 minutes.
After this time, add the sunflower oil and salt - stir.
Stirring constantly Gradually add the remaining cup of wholemeal flour until a soft dough.Then put the dough on pastry board and knead until smooth and elastic (about 8 minutes).
The kneaded dough translate to slightly oiled bowl, cover tightly in plastic foil and leave to rise until doubled in size - about 1 ½ hours.
When dough lightly press (degassed) and let it rest, about 10 minutes.
During this time, spread with butter circular form (eg Cake stand) with a diameter of 20 cm.Turn onto a pastry board, divided into three equal parts. On the one formed a slightly flattened ball and place it inside the mold. Any remainder divided into three equal parts (for a total of 6) and put them at equal intervals around the center.
Cover with a cloth and leave until doubled in volume, about 45 minutes.
Spread lightly broken egg, sprinkle with a fairly abundant measure poppy.
Bake at 190 ° C until it is nicely zrumieniony - about 40 minutes.
-1 ¾ cup lukewarm water
-1 teaspoon dry yeast
- 1 tablespoon sugar
- 1 ½ teaspoons salt
- 2 cups flour
- 2 cups whole-wheat flour
- ¾ cup sunflower seeds
- 4 tablespoons sunflower oil or other
On top:
- 1 beaten egg
- poppy seeds for sprinkling
Method:
Pour water into a large bowl, add yeast, sugar and gently stir until yeast is dissolved.Pour flour and 1 cup wholemeal flour - stir briefly with a spoon.
Then cover and leave for about 30 minutes.
After this time, add the sunflower oil and salt - stir.
Stirring constantly Gradually add the remaining cup of wholemeal flour until a soft dough.Then put the dough on pastry board and knead until smooth and elastic (about 8 minutes).
The kneaded dough translate to slightly oiled bowl, cover tightly in plastic foil and leave to rise until doubled in size - about 1 ½ hours.
When dough lightly press (degassed) and let it rest, about 10 minutes.
During this time, spread with butter circular form (eg Cake stand) with a diameter of 20 cm.Turn onto a pastry board, divided into three equal parts. On the one formed a slightly flattened ball and place it inside the mold. Any remainder divided into three equal parts (for a total of 6) and put them at equal intervals around the center.
Cover with a cloth and leave until doubled in volume, about 45 minutes.
Spread lightly broken egg, sprinkle with a fairly abundant measure poppy.
Bake at 190 ° C until it is nicely zrumieniony - about 40 minutes.
Galettes sucrees - Arabian gingerbread
Ingredients:
- 4 eggs
- 3 / 4 cups sugar
- 1 / 2 cups oil
- 3 szklanjki wholemeal flour (whole wheat flour gave)
- 2 teaspoons baking powder (I gave a l.)
- 0.5 tsp cinnamon
- 0.5 teaspoon salt
- 0.5 cup pitted dates
- 0.5 cups of almonds
- 0.5 cup walnuts
- 0.5 cup dried apricots
- sesame seeds for sprinkling top caisteczek
Method:
Whip 3 eggs with sugar, add oil, flour, powder and cunamonem and finally the chopped nuts and raisins.
Turn onto pastry board. Podzilić into two parts, each formed and become shaft length of 35 cm and a thickness of 5 cm.
Place two rolls on parchment paper, leaving a 2-3 cm gap between them.
Beaten egg and smear the top of each shaft and then sprinkle with sesame seeds.
Bake for 20 minutes. on the middle level of oven at 175 degrees C.
Let stand for 5 minutes to cool, then cut into 2 cm pieces gruboiści.
Re-arrange on a baking tray and bake for another 15 min. at the same temperature.
- 4 eggs
- 3 / 4 cups sugar
- 1 / 2 cups oil
- 3 szklanjki wholemeal flour (whole wheat flour gave)
- 2 teaspoons baking powder (I gave a l.)
- 0.5 tsp cinnamon
- 0.5 teaspoon salt
- 0.5 cup pitted dates
- 0.5 cups of almonds
- 0.5 cup walnuts
- 0.5 cup dried apricots
- sesame seeds for sprinkling top caisteczek
Method:
Whip 3 eggs with sugar, add oil, flour, powder and cunamonem and finally the chopped nuts and raisins.
Turn onto pastry board. Podzilić into two parts, each formed and become shaft length of 35 cm and a thickness of 5 cm.
Place two rolls on parchment paper, leaving a 2-3 cm gap between them.
Beaten egg and smear the top of each shaft and then sprinkle with sesame seeds.
Bake for 20 minutes. on the middle level of oven at 175 degrees C.
Let stand for 5 minutes to cool, then cut into 2 cm pieces gruboiści.
Re-arrange on a baking tray and bake for another 15 min. at the same temperature.
Bloomer - English wheat bread
Ingredients:
- 675 g white bread flour (I gave the cake)
- 2 teaspoons salt
- 15 g fresh yeast (added 2 teaspoons dried)
- 430 ml water
To grease:
- ½ teaspoon salt
- 2 tablespoons water
Method:
Sift the flour with salt into a large bowl.
In the middle to make a recess, pour the dissolved yeast, half a glass of water and more water.
Stir from the middle, so that the flour gradually domieszywać.
When the components already well link up, put the dough on a lightly floured pastry board sprinkled and knead for at least 10 minutes.
Put it into a lightly oiled bowl, cover with foil and leave in a cool place (1915 to 1918 º C.) for 5 - 6 hours or until double in volume.
Put the dough on pastry board ponowinie and knead quite vigorously for 5 minutes.
Again, put it into a bowl and leave covered with foil for another 2 hours or longer (at the same temperature.)
Once again put on the pastry board and knead again.
Leave the dough for 5 minutes to "rest," and then roll in the shape of a rectangle with a thickness of about 2.5 cm and rolled along the longer side.
Formed loaf should be about 33 cm long and 13 cm wide.
Lay it on floured pastry board, symphysis to the top, cover and leave for 15 minutes.
Turn and transfer to lightly greased baking tray.
The sides and tuck the ends underneath and on top to make 6 transverse incisions.
Cover and leave to rise in a warm place for 10 minutes.
During this time, preheat the oven to 230 º C. Temperature
Water mixed with salt, coat with the risen loaf sprinkled with poppy seeds and, if necessary. Preheat the oven sprinkled with water and immediately put the bread baking for 20 minutes, after which the lower the temperature to 200 º C. and bake 25 more minutes, until golden brown.
- 675 g white bread flour (I gave the cake)
- 2 teaspoons salt
- 15 g fresh yeast (added 2 teaspoons dried)
- 430 ml water
To grease:
- ½ teaspoon salt
- 2 tablespoons water
Method:
Sift the flour with salt into a large bowl.
In the middle to make a recess, pour the dissolved yeast, half a glass of water and more water.
Stir from the middle, so that the flour gradually domieszywać.
When the components already well link up, put the dough on a lightly floured pastry board sprinkled and knead for at least 10 minutes.
Put it into a lightly oiled bowl, cover with foil and leave in a cool place (1915 to 1918 º C.) for 5 - 6 hours or until double in volume.
Put the dough on pastry board ponowinie and knead quite vigorously for 5 minutes.
Again, put it into a bowl and leave covered with foil for another 2 hours or longer (at the same temperature.)
Once again put on the pastry board and knead again.
Leave the dough for 5 minutes to "rest," and then roll in the shape of a rectangle with a thickness of about 2.5 cm and rolled along the longer side.
Formed loaf should be about 33 cm long and 13 cm wide.
Lay it on floured pastry board, symphysis to the top, cover and leave for 15 minutes.
Turn and transfer to lightly greased baking tray.
The sides and tuck the ends underneath and on top to make 6 transverse incisions.
Cover and leave to rise in a warm place for 10 minutes.
During this time, preheat the oven to 230 º C. Temperature
Water mixed with salt, coat with the risen loaf sprinkled with poppy seeds and, if necessary. Preheat the oven sprinkled with water and immediately put the bread baking for 20 minutes, after which the lower the temperature to 200 º C. and bake 25 more minutes, until golden brown.
Subscribe to:
Posts (Atom)