Hard Nougat

Preparation: 15 minutes (plus drying time)

Cooking time: 45 min

Servings: 1 to 2 tablets nougat, according to the thickness we like

Ingredients

• 250 g of honey (preferably clarita)
• Sugar 175 g
• 1 egg white
• 250 g of hazelnuts
• One sheet of paper or sugar wafers

Equipment (optional): Molde nougat . I used a wooden box of nougat saved last year. One milk carton lengthwise cutting can also be used. In any case, must line the pan with baking paper

Preparation

1. We started preparing a mold (or two) of nougat, lining them with baking paper. Cut two (or 4) sugar paper rectangles the size of the mold, and put one in each mold.
2. We put in a pot of honey, and sugar over low heat, stirring occasionally until the honey is dissolved and liquid sugar
3. Apart rode about to clear heavy snow
4. When sugar has dissolved, add the clear, stirring constantly. A very low heat (the 1 on the hob), we'll be stirring for 45 minutes. At first the mixture is fairly brown and cook but slowly remove the clear will piggybacking, the mixture will become whitish, and volume increase
5. Add the hazelnuts and mix well. Pour over the mold (or molds) we had prepared, place another sheet of paper sugar on top, and press with a rolling pin to make it smooth
6. Let cool and harden, uncovered, in a cool place for a couple of days. Then we keep in a metal can to consumption.

Read more »

Continental Menu, COOKIES, DESSERT, Honey, International Cuisine, Tart,

Mini Oreo cookies dipped in white chocolate

Preparation: 15 minutes

Cook Time: 2 min

Servings: 48 mini oreo cookies

Ingredients

• 48 mini oreo cookies (a pack of 4 bags)
• 300 g white chocolate (or white candy melts)
• 50 g of cocoa butter (optional)

Equipment (optional): 4 molds to make mini oreos dipped in chocolate . A mold for minimagdalenas, or a bucket may be used.

Preparation

1. We melt the chopped chocolate with cocoa butter in the microwave, programming of 30 in 30 seconds, stirring each time. We must do so with care not to burn the chocolate, you know that you white chocolate is more delicate and difficult to melt. Now, how to work in this recipe will depend on whether or not we have mold.
2. If you have mold, cut circles from the sheet of transfer size of the mold cavities (with scissors, or preferably using a punch as indicated in the introduction) and put them in the base (with the rough hand, which is the sticking upwards). Pour half a teaspoon of chocolate over the sheet to cover it. We set up a mini oreo cookie and biscuit coated finished with another teaspoon of chocolate. We give a few hits with the mold on the table, so that the chocolate is well distributed in the molds, and all voids or air bubbles that may have become refilled. (We hit softly, not thinking about the neighbor who always parks on your site).
3. Let cool in the refrigerator or in a cool, dry winter now (summer, refrigerators must!). Once solidified chocolate, cookies unmold simply pressing the mold base, and removed carefully detaching the transfer sheet (works like a sticker for chocolate). We keep the cookies in a cool place until consumption.
4. If you do not have mold, bathe in chocolate cookies, draining the excess. We have cookies on a sheet of baking paper.
5. With a spatula, move to the other tray lined with baking paper (it's the only way that the excess chocolate is completely removed). Cut the transfer into squares the size of our cookies, and place on each cookie, pressing lightly with your fingers so that it is attached (remember, the rough side of the transfer in contact with the chocolate!).
6. Let cool in the refrigerator or in a cool, dry place now in winter (summer, refrigerators must!). Once the chocolate solidified, withdraw carefully detaching the transfer sheet (works like a sticker for chocolate). We keep the cookies in a cool place until consumption.
7. This option will go over 48 cookies, since much less of chocolate is used to bathe.

Read more »

Chocolate, COOKIES, DESSERT, International Cuisine, Oreo cookies, Tart, white chocolate,

Crunchy Almond Cookies Recipe

It is very important to use quality almond flavor and the end result is good and rich. The touch of lemon almond is delicious, so do not hesitate to make sure that you repeat. Little word.

Ingredients for 20 biscuits

• 2 eggs
• 1 pinch salt
• 150g sugar
• zest of 1/2 lemon
• 250g ground almonds slivered
• or whole almond for garnish.

How to make crispy almond cookies

1. Heat the oven to 170 º heat without air up and down.
2. We separate the eggs leaving aside reserving whites and yolks.
3. We set the egg whites until stiff with a pinch of salt as they are cast semimontadas sugar gradually while continually beat.
4. Add the grated lemon and almond bite. 
5. With a spatula gently mix until a smooth dough. We got wet with some water lightly fingertips and form dumplings , we placed apart on a cookie sheet lined paper.
6. The crush lightly and garnish with slivered almond . Pincelamos with beaten egg yolk and bake for about 15 minutes, until cookies are golden. Out of the oven, leave on the tray for five minutes and let cool on a rack before serving.

Tasting

If you live in room humidity very careful with these crunchy almond cookies . Protegedlas good air and moisture to keep them crunchy on the days that you last. If you do it correctly perfectly endure many days.

Read more »

Baked, Continental Menu, COOKIES, DESSERT, Egg Cookies, International Cuisine, Tart,

How to make home made apple jam

Indeed, preparing homemade jam is pretty easy , and even apple pectin it contains enough not to need any thickening and it is a fruit that practically melts alone, so with very little effort will get a rich homemade apple jam.

Ingredients

• 750 g (about three pieces) tart apples (Granny Smith or Pippin)
• 250g sugar
• 1/2 lemon
• 25g butter
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• optionally vanilla or vanilla sugar .

How to make homemade apple jam

1. We started by washing, peeling and slicing apples . 
2. The flesh place it in a large pot with the juice of half a lemon, while the skins and hearts of apples put them to cook with a little water in another saucepan. 
3. After five minutes, drain them and, with the help of a spoon or a set of two sieves, we get them juice.
4. This will help thicken the jam easily.
5. The next step is to put the pan with the juice from the skins into the fire, and incorporate the sugar. 
6. The amount of sugar is between about 45% and 65% of the weight of the already sliced ​​apples. In my case, the three apples out about 500g of chopped and peeled apple.
7. Now turn up the heat and, stirring constantly, c'mon roasting until sugar caramelizes . At that point, remove from heat, add the butter and, stirring constantly, pour caramel over our apples, which were waiting in the pot with the lemon game. 
8. All this is important to do it quickly, otherwise the caramel will harden.
9.  The last step is to cook the apples with candy until the jam . 
10. The first five minutes should have high heat and stir frequently, to then gradually lowering it until just over half an hour we jam our list (time depends on the desired texture).
11.  Do not worry about the apple pieces as you go baking they will go undone, and if we do not help stirring vigorously.

Tasting

The homemade apple jam is, how could it be otherwise delicious. Remember a little plum jam, although slightly more acidic. My advice is that you will keep in a pot and selléis water bath, so will last longer.

Read more »

Home made, Jam, Tart,

Plum Tart

Description: puff pastry tarts with red plum and vanilla ice cream

Preparation: 10 min

Cooking time: 15 min

Servings: 4

Ingredients

• 4 red plums, not too ripe
• 1 sheet puff pastry, homemade or purchased
• 4 scoops vanilla ice cream
• 1 tablespoon butter rasa
• 1 tablespoon sugar
• 1 tablespoon apricot jam (optional)

Preparation

1. Preheat oven to 200 º C
2. Wash the plums, cut in half, and we laminate very thin using a mandolin or sharp knife.
3. We extend the pastry sheet and cut it into 4 equal rectangles.
4. Prick with a fork pastry sheet to not rise during baking, leaving a gap of 0.5 cm to the edge.
5. We put on the pastry sheets plum, trying to lie flat so that then becomes beautiful.
6. Sprinkle with a few pinches of butter, sugar and distribute over the tarts.
7. Bake 15 minutes and serve accompanied by a scoop of vanilla ice cream.

Read more »

Cold dessert, DESSERT, International Cuisine, Plum, Plum Tart, Tart,