French salad

Ingredients

 

for mayonnaise

3 egg yolks

2.1 liters of oil

200 gr mustard

salt and pepper

a few drops of lemon juice

vegetables

3/4 to 1 kg of smaller potatoes of equal size

25 grams of carrots 2

5 grams of peas

5 large or 10 small cucumbers (depending on size)

40 ounces of hard cheese

Preparation

The secret of good French salad in mayonnaise, so we recommend that you create your own instead of buying it. For the amount that we recommend here (for fifteen people) need three eggs, or egg yolks. Egg yolks separated from the whites and the first to add one teaspoon of mustard, and slowly mixed into a uniform mass. Then, slowly, dropwise, added to the oil, mixing constantly. When the oil and the eggs are not connected, stop adding oil and mix at the highest speed. When oil and egg yolks connect, continue with a slight adding oil. Three egg yolks can "drink" up to half a liter of oil that will be enough for the amount of other ingredients. Mayonnaise can be made from olive oil, which is warmly recommended. When the egg yolks and oil connect in unique majonezastu mixture should be seasoned. First mix 200 grams of mustard (recommended tarragon), then add salt and pepper. Mayonnaise should be tasted, and salt and pepper should be placed so that you do that is mayonnaise "fierce", ie. It's too salty, slightly peppered and too acidic. This is because the vegetables are cooked in water only and has no additional flavorings, you will get mayonnaise.

Potatoes cook in the shell. When cooked, just peel it. Cook carrots and peas. Cook all ingredients separately, only in hot water. All the ingredients (potatoes, carrots, cucumber and cheese), cut into cubes of equal size (approximate size of grains of peas), all together mix with mayonnaise. Leave in refrigerator for at least 12 hours to cool down. These amounts are approximate, may vary slightly. Also, here we have listed the basic ingredients of French salad. In this recipe can be added and cooked ham and cooked celery root.

lasagna bolognese

For minced meat bolognese

1/2 kg minced meat (pork and beef, or turkey and pork)

2 onions

3 tablespoons olive oil

bay leaf

2 sprigs of basil

2 cloves of garlic

1 teaspoon red pepper

salt and pepper to taste

200 ml of tomato puree

some water for pouring

Heat oil over medium heat and add the diced onion. When onions are glassy, ​​add finely chopped garlic. Add minced meat and simmer until the meat becomes brown. Add salt, infuse, add red pepper, basil and bay leaf. All mix well and add the tomatoes, reduce heat to lowest, cover and cook over low heat for about an hour. Stir and, if necessary to add a little water.

Béchamel

50g butter

55 g flour

1 liter of milk

60 g parmesan cheese

salt

nutmeg

Melt the butter in a pot on low heat. When the butter is melted, remove the pot from the heat and add a little flour. Constantly stir the butter when adding the flour to avoid lumps made.

When all the flour is added, little by little add the milk, and stir again all the time not to make lumps.

Restore the pot on low heat and stir with a wooden spoon until the mixture turns and becomes denser. When sufficiently concentrated, put out the fire and add a pinch of salt, Parmesan cheese and a little freshly grated nutmeg.

Prepare lasagna

Butter a baking sheet greased

180 g freshly grated cheese grated

Heat the water to a boil and add the tablespoon of salt and olive oil. Prepare an extra bowl of cold water. Cook the pasta for lasagna according to manufacturer's instructions, but be careful that the dough be "al dente," or that it does not overcook.

Remove the dough from the water and short out plunge into cold water in order to break the cooking process. The cooked dough stacked on a clean kitchen towel to drain excess fluid. Oven heated to 175 C

Baking pan greased with butter, and bottom coated with a thin layer béchamel and cover the dough, spread a third of the bolognese sauce, over that potkriti third béchamel. Repeat two more times, and the final layer of béchamel cover cheese.

Bake for 20-30 minutes. Lasagne are ready when the cheese is browned and become slightly brown in color.

Remove from the oven, leave ten minutes to cool it serve.

Chocolate vanilla

Ingredients:

Cake mold with a diameter of 24 cm

   

-130 G butter

-300 G sugar

-3 Eggs

-120 Ml of milk

-160 G flour

-60 G bitter cocoa

-1 Teaspoon baking soda

-on top teaspoons baking powder

-prstohvat salt

Custard

   

-240 Ml of milk

-1 Bag of gelatin + 5 tablespoons water

-4 Egg yolks

-80 G sugar

-300 Ml heavy whipping cream

-2 Whipped a fix

-1 Vanilla sugar

-1 Bourbon vanilla sugar

-1 Vanilla pod

  

Chocolate Cream

   

-1 Gelatin + 5 tablespoons water

-2 Egg yolks

-90 G sugar

-250 Ml of milk

-200 G dark cooking chocolate

-300 Ml heavy whipping cream

-2 Whipped a fix

-1 Vanilla sugar

  

Decoration

   

-500 Ml heavy whipping cream

-2 Vanilla sugar

-2 Whipped a fix if needed

-2 Tablespoons bitter cocoa powder

Preparation:

Preheat oven to 180 degrees.

The mold for the cake pobrašnite.

Flour, cocoa, baking powder, salt and soda thoroughly in a uniform mixture.

In another bowl, butter and sugar until light mix, add the eggs one by one and stir well.

Add half the amount of flour with cocoa, mix, and a little milk, stir again, and after stirring, add rest of flour and milk.

Pour the slurry into the mold and bake for approximately 40 minutes, depending on oven, check with a toothpick.

Allow to cool 15 minutes, go through with a knife around the edge of the mold and remove the ring but the biscuit cut in half.

One biscuit onto the serving plate and around the set ring cake and, if desired sprinkle it with a little rum or milk.

WHITE CREAM

Using a knife, cut along the length of vanilla bean, and the blunt edge of the knife, remove the seeds, put them in milk with a stick and Bourbon vanilla sugar, bring to boil, turn off the heat, cover and leave for 10 minutes to stand.

Strain and put fire to the boiling point.

Yolks and sugar until light mix.

Dissolve gelatin in water and leave for 10 minutes to swell.

Milk gently pour the mixture with the egg yolks, but all the time gently mix.

When the mixture evenly puree soup, return to heat and cook over low heat, stirring constantly until thickened.

Remove from the heat and put to cool in a bowl of cold water, or outside if it is cold enough

Stir in gelatin that you dissolve over low heat and let the mixture cool completely, then refrigerate the bowl for about ten minutes.

Beat the cream in a solid cream with vanilla sugar and cream fixom if needed, and gently put umiksajte cream eggs.

Cream shake at first biscuit around which you put a ring mold, align and easy on the cream Place the other cake. Refrigerate.

CHOCOLATE CREAM

In a food processor finely chop chocolate.

Separate egg whites from the yolks, and egg yolks foamy mix with sugar.

Dissolve gelatin in water and leave to swell for 10 minutes.

Milk zavrijte and gently add the mixture of egg yolks lightly whisk constantly.

The mixture back on low heat and stir the whole time, making sure not to boil, about 10 minutes.

Dissolve gelatin over low heat and stir the mixture with milk and egg yolks.

Add the chocolate and stir until combined.

Let the cake cool completely.

Beat the cream in a solid cream with vanilla sugar and cream fixom if needed.

Gently stir in the chocolate mixture.

Put it on the second cake layer and leave the cake in the refrigerator for a few hours, preferably overnight. The next day, run a knife around the edge of the mold, remove the ring and decorate the cake as desired.

I am 500 ml of cream beaten into a solid cream, but not too tightly with vanilla sugar and cream fixom if needed, and stepped two flat tablespoons bitter cocoa powder and icing bag rules Pufnica around the cake.

Cake decorating after you put in the refrigerator to whip compressed.

   

Kiss cake

Ingredients:

Base

   

300g biscuits

150g butter or margarine

juice of one orange

1 tablespoon cognac or rum

  

Cream

   

700ml heavy cream

100g dark chocolate

250g mascarpone cheese

Krokant 50g walnuts

And more

    

Kisses / meringues

Preparation:

Butter mixer to create and append the ground biscuit, orange juice and a spoonful of brandy.

All beautifully unite and push the bottom of the mold with a diameter of 24 cm.

Zagijte 200 ml. cream to a boil, remove from stove and been broken into him chocolate.

Mix until the chocolate is melted.

2-3 tablespoons mlačnog chocolate cream, spreading over the surface in a mold.

The rest of the chill.

On the buttered surface Arrange "kisses" so that her entire coat.

Mix chocolate cream.

It cover kisses.

The rest of the cream izlupajte in whipped cream, and in it stir mascarpone cheese and walnut krokant.

Pour it over the chocolate cream, align, decorate and place on cooling for a few hours!

Cake is a simple and fine and I hope you enjoy it if you decide to do!