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Roll with poppy seeds and lemon cream

Roll with poppy seeds and lemon cream


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The egg whites are mixed vigorously with a pinch of salt and strawberry vinegar. Then add the caster sugar and vanilla sugar, stirring vigorously until a firm meringue is obtained. Then add the flour, baking powder, poppy seeds and essences, stirring gently until all the ingredients are incorporated.

In a tray lined with parchment paper and greased with a little fat, pour the above composition, level and bake in the preheated oven approx. 10 minutes at 230 degrees. After baking, remove the roll on a damp kitchen towel, gently remove the parchment sheet, then roll hot with a damp towel. Leave to cool for approx. 20 minutes.

Meanwhile, prepare the lemon cream: The egg yolks are mixed vigorously with 5 tablespoons of sugar, an envelope of vanilla sugar, milk and starch in a bain marie, or in a special bowl to boil the milk in my case, over low heat, until smooth and a fine cream is obtained. At the end, add the lemon juice, stirring vigorously so as not to "cut" the cream. Part of the cream is mixed with cottage cheese, until you get a fluffy cream, only good for garnishing the wonderful roll.

The cooled roll is unwrapped, filled with cream, then rolled again and garnished with creamy lemon cream, finished with grated lime peel;) Good luck and good luck! P.S. I assure you it's delicious, I'm not a fan of sweets: D;)




Three appetizer rolls for the New Year's table!

Appetizer rolls are a wonderful dish that amazes and pleasantly surprises guests. Each of today's 3 recipes is tasty in its own way. You can prepare them in advance and put them in the freezer.

1. Roll with beets and salted herring

It is easy to make from the most affordable ingredients. The tasty and good-looking roll combines in itself a delicate sponge cake of beetroot and a delicious cream of cheese and herring.

INGREDIENT:

For the countertop:

-250 gr of boiled red beets (without shell)

For the filling:

-300 gr of cream cheese

METHOD OF PREPARATION:

1. Pass the beetroot through the small grater.

2. Separate the egg whites from the yolks. Add the egg yolks to the beet bowl and transfer the egg whites to a clean, dry bowl.

3.Add salt and oil to the beet bowl, then stir.

4. Incorporate the starch, possibly the flour, and mix once more.

5. Beat the egg whites with the mixer until they become frothy, then add sugar and continue to mix with the mixer until you get a firm foam.

Advice. It is very important that the egg whites are beaten well. Thanks to the air in the egg whites you will get a fluffy top.

6. Transfer 1/3 of the egg white foam to the beet bowl and mix with a spatula or spoon. Then add the remaining foam and mix once more until smooth. The dough should remain fluffy.

7. Transfer and evenly distribute the dough on the tray lined with baking paper, until you get a rectangular top with approximate sizes of 28 * 38 cm.

Advice. Baking paper must be high quality and smooth. The top will stick to the greasy paper.

8. Put the tray in the preheated oven at 180 ° C for 13-15 minutes. Transfer the worktop to the chopper and allow to cool.

9. Chop the dill, cut the cucumbers into small cubes, transfer the ingredients to the bowl with the cream cheese and mix well.

10. Cover the countertop with the composition obtained.

11.Cut 2 fillets of herring in half lengthwise and place them on one of the edges of the countertop.

12. Roll a roll, with the help of baking paper, wrap it in cling film and refrigerate for at least 1 hour or overnight.

13. Cut the roll into slices, place them nicely on the plate and serve the appetizer.

2.Spinach roll

An extraordinary roll! It perfectly replaces the sandwiches on the festive table and looks colorful and sensational. The soft sponge cake combines harmoniously with citrus-flavored cream cheese and spicy fish.

INGREDIENT:

For the countertop:

For the filling:

-300 gr of cream cheese

-1 tablespoon of lemon juice.

METHOD OF PREPARATION:

1. Squeeze the thawed liquid spinach.

Advice. You can use fresh spinach. In this case, the juice should not be drained.

2. Separate the egg whites from the yolks.

3.In the spinach bowl, add salt and yolks, then pass the ingredients with the blender vertically.

4. Incorporate the flour and mix.

5. Beat the egg whites with the mixer until you get a firm foam.

Advice. It is very important that the egg whites are beaten well, otherwise the countertop will not be fluffy enough.

6. Transfer 1/3 of the egg white foam to the spinach bowl and mix with a spatula or spoon. Then add the remaining foam and mix once more until smooth.

7. Transfer and evenly distribute the dough on the tray lined with baking paper, until you get a top with approximate sizes of 20 * 30 cm.

Advice. Baking paper must be high quality and smooth. The top will stick to the greasy paper.

8.Put the tray in the preheated oven up to 180 ° С for 10 minutes (do not bake the top for a long time, so as not to dry it).

9. Allow the countertop to cool, then turn the shredder over and remove the paper.

Advice. If you cannot peel off the paper, you need to moisten it with water, wait 5-7 minutes, and try removing the paper again.

10.Mix the cream cheese with lemon juice.

Advice. If the cream cheese is very thick, add a little milk, cooking cream, fermented cream or mayonnaise.

11.Turn the worktop upside down and cover it with an even layer of cream cheese.

12.Cut the fish into thin slices and place them on the surface of the countertop, avoiding the edge, so that the roll can better maintain its shape.

13. Roll a roll tightly, wrap it in cling film and refrigerate for 2 hours.

14. Cut the roll into slices and serve the appetizer.

3. Carrot roll

It is easy to prepare, but it looks very festive and good-looking. The aperitif will be to everyone's liking, from small to large. The festive carrot roll is fluffy and very tasty. The soft and fluffy top combines very well with the delicate cream.

INGREDIENT:

-300 gr of Philadelphia cream cheese

- ground black pepper - to taste

METHOD OF PREPARATION:

1. Pass the carrot through the large or medium grater.

2. Add the carrot to the pan heated with oil and 10 g of butter and simmer for 15 minutes under the lid over medium heat until soft. Stir regularly, not to burn.

3. Transfer the carrot to a bowl and allow to cool.

4. Separate the egg whites from the yolks. Add the yolks to the carrot bowl, season with black pepper and mix the composition.

5. In the bowl with the egg whites, add about 1 teaspoon of salt and beat them with the mixer for 5 minutes, until you get a firm foam.

6. Incorporate the egg whites in the carrot bowl in 2 parts and mix carefully with a spatula, until you get a homogeneous and fluffy composition.

7. Transfer and evenly distribute the dough on the tray (38 * 47 cm) lined with baking paper and bake the top in the preheated oven to 180 ° С for about 15 minutes.

8.Remove the countertop and let it cool for about 10 minutes.

9. Chop the dill and mix it with cream cheese.

Advice. You can also use another filling: cream cheese or grated cheese with mayonnaise and garlic.

10.Turn the worktop upside down and remove the baking paper.

11. Spread the filling over the entire surface, then roll a roll, helping yourself with the food foil.

Advice. If you run the roll with your hands, the worktop may crack.

12. Wrap the roll in cling film and refrigerate for 2-3 hours.


Raw roll with walnuts

The customers of our bistro appreciate the sweets we prepare here, and especially the raw ones. Even if due to the special situation, for this year's Easter I did not prepare the traditional boxes of assorted cakes, I thought I would give you an idea suitable for the occasion: raw roll with walnuts. Like any raw sweet, it is very consistent, but having natural ingredients it is a healthy sweet. Bonus: the combination of flavors is somewhat reminiscent of the classic cake.

What we need:

  • 200 gr oatmeal (people with gluten intolerance can use buckwheat flakes)
  • 100 g cashews
  • 100 gr dates
  • 100 gr figs
  • 30 gr raisins
  • 3 tablespoons coconut oil
  • vanilla
  • a tablespoon of agave or maple syrup
  • juice from half an orange.
  • 200 gr walnut
  • 3 tablespoons cocoa (or carob for small children)
  • 2 tablespoons agave or maple syrup
  • 20 gr raisins (+ optional, another 20 gr raisins that we sprinkle whole over the cream)
  • lemon juice
  • rum

How come:

We put the oatmeal in the food processor with the S blade and we make it flour. Add the cashews and grind it together with the oats.

After obtaining a flour, we put the dehydrated fruits (dates, figs and raisins) and we grind them until the dough binds.

Add the orange juice, agave syrup, vanilla and melted coconut oil at 30 gr C, mix everything very well on the robot.

Remove the dough and set aside until creamy.

For the cream, grind the walnut kernels in the robot with the S blade, add cocoa, raisins, agave syrup, a few drops of lemon and rum.

We mix them until they bind. We will get a thicker cream.

The more meticulous part now follows. Spread the top on a food foil with a rolling pin, and over the top sheet, spread the cream well with a spatula. Optionally sprinkle raisins over the cream.

Roll as tight as we can, wrap in foil.

Let the roll cool for 2-3 hours or overnight. Store in the refrigerator for 5-6 days or in the freezer for 30 days.


How much cream or filling is put in a cake? What is the maximum quantity?

I am a confectioner-pastry chef and I have learned that, in general, the filling of a cake should represent 50% of the amount of dough. We put the dough on the scale, find out what table it has and divide it by 2. Simple! Those who like cakes with a lot of filling can choose a percentage of 75% or even 100% cream or filling (ie equal amounts of dough and cream). It is not easy to work with these extreme proportions and there is often a risk that the dough in the middle of the cake will not be baked. This shortcoming can be prevented by changing the temperatures and cooking times.

You will see that I do not use egg whites at all no cream for the cake because it seems to me that they tighten the filling. My old family recipes only provide creamy fillings made with hot milk that scalds the walnut kernel or ground poppy seeds. This milk also gives extra moisture, so necessary for cake dough. Yes, there are a lot of egg whites left in the cakes but they can be used for an egg white cake (see here), the bezel (see here), la Pavlova (see here), for house halibut (see here), to meringue leaves with walnuts (see here) or foamy imperial pancakes (see here). I leave you with several recipes here with remaining egg whites.

If you use raisins, cranberries or other dehydrated fruits don't forget to soak them before putting them in the dough! Otherwise they will absorb moisture from the dough and it will become dry, dry. Most often I moisturize the raisins in orange juice to which I add a little real rum (eg STROH), orange liqueur (Grand Marnier, Cointreau), cognac, brandy or even sour cherry. The alcohol will evaporate when baked and will leave only the aroma. It is not wrong if you do not put alcohol and soak the raisins only in orange juice.

Candied orange peels appear in many of the fillings below. I prepare them at home after this recipe.

Below I will give you the quantities of filling or cake cream corresponding to a quantity of approx. 770 g of dough & # 8211 ie for 1 large baked cake in the shape of 30 & # 21510 cm with a height of 8-10 cm.

The most popular cake model is the one with 2 braided arms so you will have to divide the filling obtained by 2 to fill both sides of the cake.


Fruit roll

1. Whisk the egg yolks with half the sugar, and beat the egg whites with the rest of the sugar and vanilla sugar. Gently mix the two compositions, gradually adding the flour. Pour into a tray lined with baking paper and bake in a hot oven over medium heat for 8-10 minutes.

2. Turn the baking tray over on a towel sprinkled with water and immediately remove the baking paper. Turn the worktop over again and roll gently.

3. For the cream, dilute the flour in half the milk, then add the rest of the hot milk, flavored with vanilla and grated lemon peel. Place in a bain-marie and stir until thickened. Add the lemon juice and stir over a bowl of cold water until cool. Gradually add the butter rubbed with the sugar.

4. Spread three quarters of the cream on the counter, and the apricots cut into smaller pieces are sprinkled on the cream. Roll carefully so that the worktop does not break, cover in a white sheet of paper and leave to cool for 2 hours.

5. Cover with the rest of the cream and garnish with coconut flakes and almonds.


Poppy roll: diet and fasting recipe

Poppy roll is a low-fat fasting cake that you may want to cook on various occasions.

Necessary ingredients:
3 tablespoons honey
250 grams of flour
25 grams of yeast
1 tablespoon sugar
5 tablespoons oil
50 ml of warm water
1/4 teaspoon baking soda

Vanilla essence, lemon peel & acircie.


For the filling:
150 grams of dark chocolate (fasting)
200 grams of poppy seeds

Raisins or other dried fruit (optional).

Method of preparation:
The yeast dissolves in warm water with a teaspoon of sugar.
Separately mix the flour with the honey, lemon essence and peel & grated acircie, the baking soda quenched with vinegar, oil and dissolved yeast. Knead a dough and let it sit for 1 hour.
From the dough we cut two sheets of suitable thickness. Prepare a filling of melted chocolate, poppy seeds and dried fruit, and put this mixture on each sheet, then roll. Place the rolls in a baking tray and leave in the oven for about 45 minutes.

After baking, leave to cool, then cut into slices and powder with sugar.


Perfect Duo with poppy seeds and cherries

& Icirc & # 539i need for cream with poppy seeds:
2 c & # 259ni fri & # 537c & # 259 liquid & # 259
150 ml of skim milk
1/2 can & # 259 seed & # 539e of fine poppy m & # 259cinate
5 g & # 259lbenu & # 537uri
shell from 1/2 l & # 259m & acircie
125 g zah & # 259r
& Icirc & # 539i need for cream with wine & # 537ine:
1 can & # 259 fri & # 537c & # 259 liquid & # 259
1/2 can & # 259 vi & # 537ine
100 g sugar or to taste
Preg & # 259te & # 537ti a & # 537a:
In a bowl placed on a bain-marie mix the cold, milk and finely ground poppy seeds. Mix the egg whites with the sugar at high speed, until the sugar crystals dissolve. Reduce speed and pour as little mixture as possible, always mixing. When it has cooled, put the lemon peel and put the mixture in the fridge for 3 hours. In the meantime, prepare your wine cream. Wash them, cure them and mix them in a blender. When it is cold and cold, sweeten it, then add the grape puree. R & # 259ce & # 537ti & icircn frigider & # 537i aquest & # 259 crem & # 259. Put it in a plastic tray, put 1/2 of the macaque cream and put it in the freezer. After 1/2 hour, add the wine cream and keep the bowl in the freezer again. After icing, cover with poppy seed cream and freeze until morning. The next day, cut 3 cm thick slices and offer them decorated with fruit.

10 por & # 539ii prepar & # 259tire: 1 h freezing: 8 h
Re & # 539et & # 259 by Mihaela Neam & # 539u, Satu Mare


Brownie with blueberries and lemon cream

I couldn't let the blueberry season go by without including them in a few dessert recipes, including the Brownie recipe with blueberries and lemon cream.

It is a recipe for blackberry with chocolate (brownie) in dough and many blueberries, which I matched with a delicious cream with an intense lemon flavor.

We like this kind of cake in which we combine the brownie top with various creams.

As for the fruits in the cake tops, such as blueberries in this case, they behave perfectly and give flavor and appearance to the cakes.

I tried to portion the cake with a circular ring to have a special look, like a turret.

And the cream was placed differently in this form, in the sense that it covered the entire surface.

Lemon cream is among our favorites, because we like the sweet-sour taste. And the lemon flavor is the freshest.

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And in the group you will be able to upload your recipes with inspired dishes from the blog. We will be able to discuss menus, food recipes and much more.


Raw-vegan roll with MAC filling & # 8211 healthy dessert for adults and children

We liked this recipe and we wanted to share it with you because it is very easy to do and serve as healthy alternative to commercial rolls.

For a raw and vegetarian dessert, the results are above expectations. You will only use fruits, seeds, honey and cocoa.

Mac Stuffing Roll

From the ingredients we can see that the final preparation is very sweet (naturally), nourishing and satiating.

You can replace the ingredients according to taste and possibilities. For example, instead of cashews you can use Romanian walnuts, almonds or raw hazelnuts, finely ground. On the counter you can also use soaked and mashed dates instead of honey.

Roll with cocoa filling - recipe

If you have BOYS and you want to give them a healthy education from all points of view, accustom them to such natural, homemade desserts.

• 250 g of ground cashews
• 2 tablespoons of honey
• 1 tablespoon of rum essence

• 100 g of ground poppy seeds
• 2 tablespoons of honey
• 2 tablespoons cocoa powder or carob
• 1 tablespoon of essence (vanilla, orange, lemon, almonds, etc.)

Sheet: Put the cashew nuts in a mini blender or S-bladed robot and mix until you get a fine, slightly sticky powder. Or you can use an electric coffee grinder.

Put the ground cashews in a bowl and add the honey and rum essence. Knead with your hands. You need to get a homogeneous, slightly malleable dough.

If it is too soft, add more cashew flour. If it is too hot, add more honey or a little water.

Place a plastic wrap or baking paper on the work table and spread the dough on it. Place another plastic wrap / baking paper on top of it and spread the dough sheet with a rolling pin until you get a rectangular sheet.

Cream: Grind the poppy seeds through an electric coffee grinder until they become a powder. Mix the flour obtained with bee honey, cocoa powder and a little water, if the composition is too hard. Add your favorite essence and mix with a wooden spoon until smooth.

You need to get an easy-to-apply cream.

Spread the cream over the sheet of dough and roll carefully, using plastic wrap or baking paper underneath.

You can sprinkle a little coconut, carob powder, cinnamon, ground walnut or seeds over the roll.

Put the roll in the fridge and let it sit for a few hours, or better overnight.

Cut it into slices when you want to serve it.

In the composition can be added some dried fruits, such as raisins, cranberries, blueberries, finely chopped apricots, blackcurrants, etc. You can put them like this, dry, or soak them in water for a few hours.

Source: Veganico: Raw-Vegan Roll with Cocoa Filling: http://veganico.ro/rulada-raw-vegana-cu-umplutura-de-cacao/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


For this recipe you need:

It took

For the dough, mix in a bowl the flour, salt, sugar, psyllium bran and yeast. Beat the egg, butter and milk and mix with the flour. Knead a homogeneous dough from all the ingredients and leave it to rise for 10 minutes, covered.

Cream

For the cream, mix the pudding with three tablespoons of milk. The remaining milk is boiled. Add the pudding mixed with sugar. Remove the pot from the heat and add the cheese and poppy seeds. Leave to cool.

Dough filling

Preheat the oven to 230 ° C. Divide the dough in half and spread the halves into a rectangle on the work surface sprinkled with flour. Pour the filling over each of the halves, and spread the dough and cut it into 3 cm thick pieces. They are placed in the tray and left to rise for 20 minutes in a warm place.

Anointing snails

Place an uncovered bowl of water in the oven. Bake the snails for 15-20 minutes on the middle grill of the cultivator until golden brown. From powdered sugar and lemon juice a thick glaze is prepared with which the snails are greased while they are still hot.