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Krem śmietanowy z serkiem mascarpone to podstawowy krem do przekładania i ozdabiania tortów. Jest ceniony za delikatny smak i gładką konsystencję. Bazą tej masy jest bita śmietana. Śmietana powinna być puszysta i kremowa. Ubijana śmietana powinna mieć więcej niż 30% zawartości tłuszczu. Śmietana o niższym procencie nie ubije się. Istnieje kilka wersji przyrządzania tego kremu. Niektórzy wolą dodawać żelatynę inni

mascarpone to pyszny krem, który dzięki swojej stabilności doskonale nadaje się do tortów. Można z niego wykonać zarówno ozdoby śmietanowe jak i wypełnić wnętrze tortu. Bazą tego kremu jest bita śmietana. Użyj takiej, która ma przynajmniej 30% tłuszczu. Śmietana o mniejszej zawartości nie ubije się. Po ubiciu powinna być kremowa i puszysta. Zaletą masy śmietanowej z mascarpone jest

eggs, room temperature, 1 tbsp of lemon zest, 2 tbsp of lemon juice, 1 1/2 tsp of baking powder, 1/2 tsp of baking soda, Coat the cranberries in a bit of  flour, set aside. Mix the flour, poppy seeds, lemon zest, soda and baking powder. Combine yogurt/cream with lemon juice. In another bowl cream the butter with sugar, until

foamy and activated, about 5 minutes. Add the remaining ingredients and mix using a wooden spoon (you can add more flour,if necessary). Form a loose and a bit sticky ball, cover with some plastic wrap and leave it somewhere undisturbed for about 18 hours. Preheat your oven to 220-230 degrees. Place a dutch oven in the oven

Pour in the stock and cream, season well. Simmer for additional few minutes, until tender. If the sauce is too thin, add some slurry (flour mixed with a little bit of water). Serve over potato puree, rice or noodles. Enjoy:) Instagram Facebook Twitter

Heat a small amount of oil in a pan, add finely chopped onion and diced carrot. Cook, stirring, for few minutes. Add finely chopped garlic and peas. Pour a bit of water and simmer, until tender. Add drained tuna and cream cheese, let it melt. Add enough water, to get a consistency of a sauce. Season to taste. Toss with

batter, making sure to press the fruit almost to the bottom of the pan. B ake for about 40 minutes in 180C.  Set aside to cool for a bit. Prepare the filling:  prepare the pudding according to package instructions, but using just 660 ml of milk. To the hot pudding, add butter and whisk, until melts completely. Sweeten

cover with stock and simmer on low heat, until tender.  Add adzuki beans, some soy sauce and lemon juice to taste (the soup should be spicy and a bit sour). Season to taste. Prepare the noodles according to package instructions. Place them into the bowls and cover with soup. Enjoy:) Facebook Instagram Twitter

baking powder. Add diced butter and rub in with your fingers (the butter should form very small crumbs). Add the egg yolk and form into a ball (add a bit of cold water, if it's too dry).  F orm a disc, cover with plastic wrap and chill in the fridge for about 30 minutes. Press into the bottom

tender. Add diced tomatoes, dill and cream. Simmer on low for additional few minutes. If the sauce is too thin, add some slurry, using a flour mixed with a bit of sauce or water.stock. Serve over potatoes or rice, enjoy:) Facebook Instagram Twitter

butter to the flour and sugar, rub in with your fingers (the butter should form very small crumbs). Add the egg yolks, press everything together (you can add a bit of cold water to make it easier).   Form a disc,  cover with plastic wrap and chill in the fridge for 30 minutes. P ress the pastry into

wheat flour, 75 g of corn flour (the yellow one, not the starch!), 300 ml of warm water, 7 g of dry yeast, 1 tsp of salt, (or a bit more), 1 tbsp of oil, 1 tbsp of liquid honey, some sesame seeds Add the yeast and sugar to the water, set aside for 5 to 10 minutes. Combine with

cooled chocolate, mix with a spoon. Add some sugar, to taste. Place the chocolate cream, on top of the cake. Add the fruit on top. Cover the gelatine with bit of water and set aside, until swells. Melt in a double boiler.   Beat the melted gelatine, until you see some bubbles. Gradually add 3 tsp of remaining cream

sets completely.   Smear half of biscuits generously with Nutella. Arrange biscuits on top of the well set jello (I like to smear my biscuits with a tiny bit of Nutella also on the bottom, to make sure they stick well to the jello). Cover with the rest of biscuits without Nutella.  Beat the heavy cream, until stiff

diced peppers and halfmoons of onion. Cook quickly, until soft, but remaining their crispiness. Mix all the sauce ingredients to taste - the sauce should be spicy and  a bit tangy. Add the meat to the pan, cover everything with sauce and cook for few minutes, until thickens. Sprinkle with sesame seeds and chive. Serve over rice noodles or rice