nuts
nuts専属モデルの“せいせい”こと田向星華が先日、京セラドーム大阪で開催された『KANSAI CO...
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Ingredients for approx. 12 pieces: 125 ml Armagnac or brandy200 g soft prunes, pitted For the sponge cake: 4 eggs (M)180 g whole sugar extra fine (from sugar beet, health food store, sugar as an alternative)1 pinch of salt150 g ground walnuts100 g fine sponge cake crumbs (alternatively: ground Amarettini)1 tsp. baking powder3 tablespoons walnut oil For the cream: 8 sheets white gelatine700 ml whipped cream80 g sugar2 packets vanilla sugar50 g ground walnuts Also: 100 g sugar100 g walnuts Preparation: 1. Warm the Armagnac, pour it over the prunes and leave it overnight in therefrigerator overni...
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Ingredients for 2 mini tarts, 8 pcs. each: 1 glass of baby pears (350 g capacity)½ l red wine1 bag of mulled wine fix50 g walnut halves75 g dark chocolate5 tablespoons milk200 g butter175 g sugar1 packet vanilla sugar1 pinch of salt3 eggs (size M)200 g flour75 g cornstarch20 g cocoa1 sachet baking powder2 tablespoons pear brandy150 g dark chocolate coating150 g milk chocolate coating10 g coconut oil Also: Cocoa and powdered sugar for dustingGrease and breadcrumbs for the molds Preparation: 1. Heat pears with their own juice and red wine. Add mulled wine bag, let steep for 5 minutes. Remove bag...
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Ingredients for 4 people: 1 head of cauliflower3-4 tbsp oilsalt, pepper1 tsp mustard seeds½ tsp turmeric50 g peeled almond kernels400 ml vegetable stock (instant)2 tsp light sauce thickener4 stalks coriander Preparation: 1. Clean cauliflower, wash, and divide into florets. Cut the florets into slices. 2. Fry in batches for 1-2 minutes in hot oil, turning carefully. Season with salt, pepper, mustard seeds and turmeric. Fry the almonds briefly. Deglaze with stock and simmer for about 3 minutes. 3. Wash the coriander, dab dry and pluck the leaves from the stems. 4. Remove the cauliflower. Stir th...
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Ingredients for 4 people: For the pudding: 500 ml almond drink1 sachet vanilla pudding powder50 g sugar150 ml whipped cream Also: 4 tbsp sugar40 g flaked almonds200 g nergi (kiwi berry) Preparation: 1. Mix 100 ml almond drink with the vanilla custard powder until smooth. Bring the rest of the almond drink to the boil, add the sugar and stir in the pudding powder. Bring everything to the boil once while stirring. Allow the pudding to cool, stirring from time to time. 2. In the meantime, caramelise the sugar until golden. Add the flaked almondsand stir until caramelised. Pour onto a piece of bak...
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Ingredients for 4 people: 1 pomegranate1 small savoy cabbageJuice of 1 ½ lemons2 tablespoons olive oilSalt2 cloves of garlic500 g Brussels sprouts2 tbsp frying oilPepper80 g walnuts300 g chestnuts2 tbsp agave syrup4 sprigs thyme1 orange2 tart apples (e.g. Boskop) Preparation: 1. Halve the pomegranate, hold the halves cut-side down over a bowl and remove the top with a meat mallet or large spoon until the seeds fall out. Collect the juice and set the seeds aside. 2. Wash the savoy cabbage and cut the leaves into very thin strips. Wash the savoy cabbage and cut the leaves into very thin strips a...
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Ingredients for 4 people: 600 g pork tenderloin (thick piece)saltPepper from the mill2 tablespoons olive oil250 ml Spanish sweet wine (e.g. Malaga)125 ml meat stock (from the jar)1 cinnamon stick50 g raisins80 g peeled almonds Preparation: 1. Rub pork tenderloin with salt and pepper. Heat olive oil in a casserole. Sear meat vigorously on all sides. Deglaze with wine and broth. Add cinnamon and raisins. Cover and braise 15-20 minutes over low heat. 2. Roast half of the almonds in a frying pan until golden. Finely grind the remaining almonds. 3. Remove meat from sauce, cover and let rest for 10 ...
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Ingredients for 4 servings: 2 peaches2 pears40 g butter100 g blue cheese40 g pine nutssome rocket leaves Preparation: 1. Wash and halve peaches and pears. Remove peach stones, cut out pearcut out. 2. Put a little butter in each half of the fruit, spread cheese on top. 3. Place on a hot grill and cook until the cheese begins to melt. 4. Brown pine nuts in a frying pan. 5. Sprinkle with browned pine nuts and serve garnished with rocket leaves. Preparation time approx. 20 minutes Nutritional values per serving approx: Calories: 286joules: 1199Protein: 8,6 gFat: 21,4 gCarbohydrates: 15.6 g (FoodCe...
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Ingredients for 4 people: 4 oranges50 g sugar1 packet vanilla sugar2 tsp grated organic orange peel150 g dried apricots25 g chopped pistachios For the crumble: 150 g flour60 g sugar1 pinch of cinnamon90 g melted butter30 g flaked almondsAlso:Butter for the ramekins Preparation: 1. Squeeze two oranges. Put juice, sugar, vanilla sugar and orange peel in a pot and bring to a boil. Cut apricots into strips, add and simmer for about 5 minutes. Transfer to a sieve and collect the decoction. 2. Fillet the remaining oranges, reserving the juice. Add juice to the broth. Add orange fillets and pistachio...
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Ingredients for 12 pieces: For the sponge: 200 g soft butter100 g sugar3 eggs (M)200 g flour100 g ground hazelnuts1/2 sachet baking powder150 g apple & apricot puree For the cream: 200 g white couverture350 ml whipped cream1 packet Gelatine-Fixgrated zest of 1/2 organic orange Also: 100 g apple & apricot puree1 tablespoon chopped pistachios Preparation: 1. Cream butter until creamy. Gradually stir in sugar and eggs. Mix flour withHazelnuts and baking powder. Stir in flour mixture alternately with apple & apricot. Line the bottom of a springform pan (24 cm diameter) with baking paper. Pour in t...
FoodCentrale (English)
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