десерт скацетта с кремом шантельи ( Салерно Италия )

десерт скацетта с кремом шантельи ( Салерно Италия )
крем
земленика
ликер какой то спеиальный
и чего то еще не помню уже надо найти будет

Торт с перцем чили

Ключевые слова: мука, сливки, шоколад, масло, яйца,сахар, виски, ванилин, перец чили

Что нужно:

Для крема:

сливки – 150г

шоколад горький – 350 г

перец чили молотый – 1/4 ч. л.

виски – 35 мл

масло сливочное – 50 г

Для теста:

сахар – 150 г

мука пшеничная – 100 г

сухой ванильный пудинг – 1 пакетик

яйцо – 4 шт

соль – 1 щепотка

ванилин – 1 щепотка

разрыхлитель – 1 ч. л.

Сладкий ролл Койбито

7

Понравился рецепт?

Время приготовления: 30-60 минут

Количество порций: 6

Сложность: сложно

Кухня: японская кухня

С помощью чего: плита

Готовим на: день влюбленных

Опубликовал: Александр

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В избранное

Посвящается всем сладкоежкам и любителям японской кухни. Доставьте себе удовольствие и попробуйте приготовить сладкий ролл Койбито. Роллы дарят праздничное ощущение, восточный колорит, необыкновенную красоту и радость.

Вам понадобится:

Яйцо куриное	1 шт	Сахар	10 гр
Сыр	80 гр	Сахарная пудра	10 гр
Виноград	3 шт	Киви	1 шт
Ананас свежий	2 дольки

Шаг 1:

Если Вам нравится японская кухня, если вы любите сладости и если Вы любите готовить, сделайте сладкий ролл Койбито (с японского - «любимый»). Для приготовления 6 роллов необходимы следующие ингредиенты.

Шаг 2:

Яйцо куриное	1 шт
Сахар	10 гр

Давайте приготовим омлет, для этого Вам необходимо взять яйцо и сахар.

Шаг 3:

Разбейте яйцо и смешайте с сахаром. Смешивайте и взбивайте при помощи палочек (чтобы было по-японски!).

Шаг 4:

Нужна прямоугольная сковорода, смазанная маслом растительным, на нее вылейте смесь яично-сахарную.

Шаг 5:

Поджарьте омлет с одной стороны и переверните аккуратно при помощи палочек на другую.

Шаг 6:

Очень аккуратно переверните.

Шаг 7:

Ваш омлет готов. Положите его на циновку для приготовления роллов.

Шаг 8:

Сыр

80 гр

На омлет положите сыр «Филадельфия".

Шаг 9:

Разровняйте его в одну линию.

Шаг 10:

Сахарная пудра

10 гр

Посыпьте сыр сахарной пудрой.

Шаг 11:

Также присыпьте и омлет пудрой.

Шаг 12:

Виноград	3 шт
Киви	1 шт
Ананас свежий	2 дольки

Нарежьте фрукты брусочками – предварительно очищенные киви и ананас (его сердцевину не используйте), виноград разрежьте пополам и удалите косточки.

Шаг 13:

Нарезанные фрукты уложите рядом с сыром «Филадельфия» с двух сторон на сыр и на омлет.

Шаг 14:

Заверните при помощи циновки омлет.

Шаг 15:

Проглаживайте ролл со всех сторон.

Шаг 16:

И еще раз прогладьте с каждой стороны.

Шаг 17:

Должна получиться как бы «качалочка».

Шаг 18:

Нарежьте роллы на порции самым острым ножом. После каждого движения ножа, протирайте его чистой мокрой салфеткой – для того чтобы сыр по торцевой поверхности ролла не размазывался.

Шаг 19:

Выложите роллы торцами вверх на блюдо.

Шаг 20:

Украсьте роллы ягодками, а блюдо – сиропом.

Apple Bacon Breakfast Burrito Valentina Kenney Wein By Valentina Kenney Wein

It’s difficult for us to make it out the door on time during the school year — or honestly, during the whole year, no matter where we’re going! Apple wood smoked bacon is absolutely fantastic, and it’s part of this nourishing breakfast burrito.

This takes about 10 minutes longer than preparing a bowl of cereal, but it’s easy, delicious, and full of nutrients.  You can even make a couple ahead and stash them in the fridge. If you have to be out the door before your kids have eaten, warm one up, grab a napkin, and go — they’ll eat it on the way! Or you will!

Ingredients:

• olive oil for the pan
• 4 strips apple wood smoked bacon
• 1/2 cup apple, peeled and cut into small dice
• 1/4 cup finely chopped onion
• 3 eggs
• Salt and pepper
• 4 small flour or corn tortillas
• 1/2 cup grated Gruyere or Swiss cheese

Preparation:

Serves 2
In a small mixing bowl, whisk the eggs with a bit of salt and pepper, and set aside. Line a small bowl with foil and set aside.
Over medium heat, cook the bacon in a large saute pan, until it starts to brown.  Remove it from the pan, pour any excess bacon fat into the foil covered bowl (to throw out once it’s cool), and add the apple and onion to the pan. Over medium heat, cook until the onions are soft and slightly browning, about 4 minutes. Crumble the bacon and combine it with onion and apple. Season to taste with salt and pepper and set aside in a bowl.
Place the tortillas in the same pan. Over medium heat, let them warm for about 30 seconds, and then pour 1/4 the egg mixture on top of each tortilla.  If some egg slides off, just scoop it back onto the tortilla with a small spatula.  Sprinkle 1/4 of the cheese onto each egg covered tortilla.  Then sprinkle 1/4 of the apple-bacon mixture in the center of each one. Use a small spatula to fold the tortilla into thirds, making a burrito. With the seam side up, turn the heat to low, cover, and cook until the burrito puffs up a bit, about 3 minutes.

Grilled Sriracha Salmon
 with a Peanut Crust

December 17, 2012

I thought it was worth taking a break from all the delicious but not necessarily healthy holiday dishes to try a delicious AND healthy dish, thanks to Grilling24x7.com.

So what’s all the fuss about this sriracha hot sauce? I’ve had a bottle in my pantry for quite a while but it would only come out for various Asian dishes. I figured that it’s about time to look into some other uses. This time of year is tailgating season which means my calorie intake on any given Sunday can easily exceed 3000-4000. Yeah, don’t ask. With that in mind I usually need to heavily compensate during the week with some really light and healthy dinners. Alaskan salmon along with some broccoli is usually my go to light meal. The problem is that I don’t really like it. Well, I found this sriracha based salmon recipe online and it is amazing. This is officially my favorite salmon recipe. I modified the technique to include grilling the salmon (or course), but you could always bake it. Check out this peanut crusted sriracha salmon recipe. It’s amazing and really easy!If you haven’t tried this hot sauce I suggest you pick up a bottle. It’s really good and has quite a unique taste. It’s heavy on the red chili peppers but also has a nice garlic presence as well. The history of this sauce is that it has its roots in Thailand and Vietnam but this “red rooster bottle” version that is in all of our American grocery stores is actually a USA made product from a family of Asian immigrants. That’s ok by me; this stuff is good. It’s so good that this salmon recipe really only has 3 ingredients: salmon, sriracha sauce and peanuts. Before you start, prepare your grill for medium or medium high direct grilling. The salmon (with skin on) will be placed directly on the grates.

I use one of these mini food processors to chop the peanuts. If you don’t have a food processor you can always crush peanuts in a zip top bag with a hammer.

Season the filet with a little bit of salt and pepper. Then drizzle about 1-2 T of sriracha hot sauce on top of the filet. Use the back of a spoon to spread out the hot sauce.
Add the chopped peanuts on top of the salmon and head out to the grill.

When you are able to hold your hand 1 inch over the grate for about 3-5 seconds you should be good to go with a decent heat. The general idea when cooking salmon directly over the grates is to crisp the bottom of the skin and the heat will transfer up through the middle of the filet.
No worries about sticking because we know what we are doing, right? The only way to get salmon to stick is to move it all around before the skin is adequately crispy enough. If you move it early it will stick. So don’t move it. Lightly oil the grates, then lay the salmon directly over the charcoal side of the grill. This should take anywhere from 10-20 minutes depending on your heat. Close the dome to let the top of the filets brown a bit. I stick a Thermapen into the salmon and removed the fish from the grill when it was about 140 degrees inside.

See, no sticking. I’m not lying. The spatula slipped right under no problem.

As a side dish I took some broccoli that was already cooked and put it in foil along with some olive oil, salt and pepper and shredded parmesan cheese. Close this little foil pack up and toss it on the grill. I scoot it around for a mix of direct and indirect heat. By the time the salmon is done the broccoli should have some nice melted cheese and be quite warm.

Now this certainly isn’t something that I’d be serving at a tailgate. But this most certainly is something that I’ll be eating for a few days after a tailgate! To my total surprise this salmon recipe is amazing! Big shout out to eclecticrecipes.com, which is where I found this recipe. This is a great way to add some light healthy grilling to your repertoire.

Source: Grilling24x7.com