To eat sweets without flavors and dyes, it is not necessary to hang around in the kitchen for long or look for a rare ingredient in the stores. The preparation of these desserts will take a minimum of time.
Baked apples with walnuts, raisins and honey
- 100 g of peeled walnuts;
- 6 green apples;
- 100 g of raisins without pits;
- 3 tablespoons of honey;
- 1 lemon;
- pinch of ground cinnamon;
- 100 ml of 33% cream;
- 1 egg.
- Cut the apples in half, remove the cores and put the fruit baked in a preheated oven for 140 ° C for 40 minutes.
- Whisk the whisk in a large bowl of cream and egg. Add lemon zest, finely chopped nuts, cinnamon, raisins and honey.
- Fill the mixture with a part of the halves, close them with the rest. Wrap each apple with foil.
- Put in the oven and bake for half an hour.
- 160 g of wheat flour;
- 40 g of powdered sugar;
- 1 egg white;
- 1 vanilla pod;
- 100 g of butter;
- 100 g of apple jam.
- Mix the soft butter with the powdered sugar. Add protein, flour and seeds from the vanilla pod.
- Transfer the dough into a pastry bag and squeeze round biscuits about 5 cm in diameter on the baking tray. In the center of each cookie, make a groove with your finger and put jam there.
- Bake the cookie for 12 minutes at 220 ° C.
Chocolate truffles in cocoa
- 500 g of dark chocolate;
- 25 g of butter;
- 210 ml of 35% cream;
- cocoa powder.
- Pour the cream into the saucepan and put on medium heat. When the cream is warmed up, add butter, stir with a spoon, bring to a boil and immediately remove from heat.
- Break the chocolate bars and throw them into the saucepan with hot cream. Stir the mixture until the chocolate is completely dissolved. Cool the contents of the saucepan.
- Roll balls from the resulting frozen mass the size of a walnut. So that the mass does not stick, moisten the spoon and fingers with water.
- In a clean dry bowl, pour in the cocoa powder, roll the balls in it and place them on a dish or baking sheet covered with baking paper.
- Ready truffles put in the refrigerator: at room temperature, the chocolate mass can not freeze. Before serving, truffles again sprinkle with cocoa powder and place on a plate.
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