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Minty Blanc cake

Minty Blanc cake


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Crush the biscuits well with the robot. Mix the breadcrumbs thus formed with half the amount of melted butter. Knead well until it looks like wet sand.

Wallpaper a cake tray with cling film. Put the composition in the tray and sprinkle it with a spoon. Refrigerate until cream.

For the cream:

Put hydrated gelatin in 100 ml of cold water for 5-10 minutes.

Put on low heat 50 ml of whipped cream together with broken chocolate pieces. Let it melt then set aside and mix. Let cool slightly.


Dissolve the gelatin on a steam bath and add it over the melted chocolate. add

then the rest of the butter and powdered sugar and mix until smooth. At the end add the mint syrup and mix.

Mix the remaining 200 ml of whipped cream and then incorporate it into the chocolate and mint mixture.

Put the cream over the biscuits and refrigerate for a few hours. After the cream has hardened well, turn it over on a plate and gently peel off the food foil.

For the glaze:

Melt the chocolate together with the whipped cream, over low heat and let it cool a bit. Decorate the cake with slightly cooled icing.


Walnut, caramel and chocolate cake

We need:
For the countertop:
& # 8211 6 eggs
& # 8211 150 gr sugar
& # 8211 150 gr flour
& # 8211 150 gr ground walnuts
& # 8211 1 sachet baking powder
& # 8211 4 tablespoons hot water
& # 8211 150 ml oil
& # 8211 a pinch of salt
Cream 1:
& # 8211 100 ml unsweetened liquid cream (I use Pilos from Lidl & # 8211 those in small boxes of 200 ml)
& # 8211 3 tablespoons sugar
& # 8211 100 gr dark chocolate
Cream 2:
& # 8211 1 old glass
& # 8211 1 cup apart
& # 8211 3 tablespoons flour
& # 8211 1 egg + 3 tablespoons sugar
& # 8211 125 gr butter
Glaze:
& # 8211 100 gr dark chocolate
& # 8211 50 gr unsweetened liquid cream
& # 8211 1 tablespoon old powder
& # 8211 100 gr fried walnuts
The top and the chocolate cream can be prepared the day before assembly.
For wheat:mix the egg whites with a pinch of salt until they become foam. Add the sugar and mix until the sugar melts. Then gradually add the yolks, water and oil, stirring constantly. At the end we add, mixing with a spatula, flour mixed with baking powder and then ground walnuts.
Pour into a tray (25/30 cm) lined with baking paper and put in the preheated oven at 175 degrees for 30-35 minutes. We check with a toothpick if it is baked.
Remove from the oven and leave to cool.
Cream 1:mix the whipped cream with the sugar and put it on the fire, letting it boil for 2-3 minutes. Remove from the heat and add the chopped chocolate. Stir until the chocolate melts then leave in the fridge until the next day.
The next day before use, mix it for a few minutes with the mixer on high speed until you get a fluffy cream.
Cream 2:caramelize the sugar until golden. Pour water over the caramelized sugar and leave it on the fire until the caramel melts, then take it off the heat and leave it to cool. Separately mix the egg with the 3 tablespoons of sugar, add the flour and then the sugar syrup (set aside 5 tablespoons for the syrup). Put on low heat and stir until thickened. Remove from the heat and add the butter, stirring until it melts. Let it cool.

We cut the worktop in three (if you want a thicker worktop, make two worktops or increase the quantities). Set the syrup aside with water and use it to syrup each sheet. So we place the first sheet, syrup it and grease it with chocolate cream. Place the second sheet, which we also lightly syrup and grease with caramel cream. Place the last sheet and syrup it lightly.

ready glaze: melt liquid cream mixed with a tablespoon of powdered sugar and chopped chocolate on a steam bath. Mix well until the chocolate melts. Let it cool for a few minutes (until it is not hot) then pour over the cake and level.
Sprinkle chopped and fried walnuts on top.
Refrigerate for at least 2 hours or until the next day.


Minty Blanc cake

I've been obsessed with this cake since I saw it on Licuta's blog, then an avalanche of temptations followed :)). But I chose a less black version (but I will also try the black one: D). I chose mint because my guests are great lovers of mint (by guests to understand: our nose :))) I can only tell you that it is very fine, good and cool.

With this recipe I participate in the June challenge in & # 8220Dulce Romania & # 8221, a challenge hosted by Antonina.

200 gr white chocolate
200 gr butter
200 gr biscuits
250 ml liquid cream
5 tablespoons mint syrup
1 tablespoon powdered sugar
15 gr gelatin


Glaze:
50 gr white chocolate
50 gr liquid whipped cream

Crush the biscuits well with the robot. Mix the breadcrumbs thus formed with half the amount of melted butter. Knead well until it looks like wet sand.
Wallpaper a cake tray with cling film. Put the composition in the tray and sprinkle it with a spoon. Refrigerate until cream.

For the cream:
Put hydrated gelatin in 100 ml of cold water for 5-10 minutes.
Put on low heat 50 ml of whipped cream together with broken chocolate pieces. Let it melt then set aside and mix well. Let cool slightly. Dissolve the gelatin on a steam bath and add it over the melted chocolate. Then add the remaining butter and powdered sugar and mix until smooth. At the end add the mint syrup and mix.

Mix the remaining 200 ml of whipped cream and then incorporate it into the chocolate and mint mixture.

Put the cream over the biscuits and refrigerate for a few hours.
After the cream has hardened well, turn it over on a plate and gently peel off the food foil.

Melt the chocolate together with the whipped cream, over low heat and let it cool a bit. Decorate the cake with slightly cooled icing.


Gardening Australia episode 15 2021

Botanical Beverages

Costa meets a flavored aficionado who has been experimenting with different plants to create the most refreshing drinks. Corinne Mossati is an amateur writer, gardener and cocktail. Her garden on Bidjigal & Gadigal Country in Clovelly, NSW, is packed with more than 160 herbs and interesting edible plants, grown for their flavor and scent.

It’s here that she experiments with new cordials, infusions and cocktails. Costa is welcomed with a non-alcoholic cocktail featuring lemongrass and Thai basil. Corinne calls it the Costa Spritzer! Corinne is also a keen recycler, with 97% of her garden containers salvaged from roadside ‘junk’.

She uses the plants indifferent way, sometimes incorporating leaves, and other times drying flowers for infusions. Samphire is infused in vodka to form a seaside style cocktail. She uses other native plants, such as pig face, Queensland raspberries, and Dianella caerulea berries. Costa also learns that not all shrubs are plants & # 8211 it’s also the name for vinegar infusion that is used to flavor drinks.

FAQS - Attracting native pollinators | Splotchy camellia leaves | Pruning large eucalypts

Josh suggests plants to attract native pollinators, Millie explains what causes camellia leaves to go splotchy and Clarence has tips on pruning gum trees.

Panoramic Sanctuary & # 8211 Gardening Australia episode 15 2021

Jane explores a wonderland of different garden spaces, each with its own theme, and filled with a whole host of wildlife, too!

Nick is the gardener and Annemaree is the animal lover. There are domestic and wild animals in the sanctuary, including emus, albino peacocks and kangaroos, pigs, horses, cattle, alpacas, ducks, geese, swans, and pets of all shape and size on the 22-hectare property, which also has great views. Many are rescue animals.

Nick has been inspired by gardens around the world & # 8211 and then recreated a garden in that style at home. Landscaping has become his passion, although his only experience was helping his grandfather and some early jobs straight out of school.

There are 20 themed gardens in all, ranging from formal areas with sunken ponds and rose gardens, terraces with fruit trees, and Italianate hedging to a huge lake, a huge crater garden (that Nick excavated himself, over a month) with lots of African plants, a Morroccan contemplation garden, a 'universal garden', with a model of the universe, and vegie patch.

Plant Profile: Durian & # 8211 Gardening Australia episode 15 2021

Jerry profiles the polarising durian fruit tree.

Durians may be the most controversial fruit & # 8211 revered by many as the King Of The Fruits, and reviled by others for their strong smell, apparently reminiscent of open drains. However, the taste has been compared to rich custard flavored with almonds.

Controlling Mint

Guest presenter Hannah Moloney shares some tips on controlling mint. Mint is a great addition to a herb garden, but its invasive roots can take over. Guest presenter Hannah Moloney has a tip for using an old plastic pot to create a root barrier, allowing you to plant mint directly in your garden without it getting out of control. Hannah plants Common Mint (Mentha spicata) but you can do this with any variety.

Mint is a great addition to a herb garden, but its invasive roots can take over. Guest presenter Hannah Moloney has a tip for using an old plastic pot to create a root barrier, allowing you to plant mint directly in your garden without it getting out of control. Hannah plants Common Mint (Mentha spicata) but you can do this with any variety.

Active Autumn

Sophie gets busy with a long list of autumn jobs to prepare her garden for the change of seasons. Summer flowers may be dying off and growth slowing down, but Autumn is not a time to rest in the garden! It’s the perfect time to plant new things, rearrange, get pruning, and generally prepare your plants to get through the cooler months ahead.



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