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Apple bread with caramel

Apple bread with caramel

First we put on the fire a pot with 1 l of water, orange peel, 2 tablespoons of sugar and cinnamon and let it boil for a few minutes. We clean the apples and cut them into slices in 4-5, depending on how big the apple is. After the water boils a few, put the apple slices and leave them for 4-5 minutes, no more. Then remove and allow to drain. After they have been sprinkled, sprinkle them with semolina on both sides.

The puff pastry is spread on the table and with a twister it is passed a little over its surface to become as thin as possible. With the help of a glass, cut the dough into double pieces of how many slices of apples we have and with a slightly larger diameter than apples.

Put a pan with oil on the fire and heat it well. Take a slice of dough, put an apple on top of it and cover with another piece of dough. Flatten the edges of the dough to cover the apple and fry well in hot oil. Remove on an absorbent napkin then leave to cool well.

Caramel: melt the sugar in a saucepan over low heat until it becomes a nice copper. Then add the butter and mix well, then add a few tablespoons of the water in which the apples were boiled, which has a strong aromatic taste. Add as much water as you want the caramel to be thin. (after the caramel has cooled completely, its consistency will be thicker than when you make it)

When serving, put 3-4 slices of apple on the plate (or as many as you want), sprinkle it with plenty of caramel (cold) and add a word of whipped cream on top (if you don't want it, don't kiss it). And voila: the dessert is ready !!! good appetite!

Ingredients for the salted caramel sauce recipe

  • Old - 300 g
  • Water - 100 ml
  • Fresh 33% - 120 ml
  • Butter - 50 g
  • A good pinch of salt

Preparation for the salted caramel sauce recipe

In order to obtain a successful caramel / caramel sauce, we must use a quality pan, with thick walls. It is a very important aspect, otherwise the caramel boils unevenly or crystallizes, or we do not get the density we need.

Pour the sugar and water into the pan, put the bowl on medium heat towards the sea and mix very little and with great care so that the sugar or the syrup does not dirty the walls of the bowl. Tip: during the preparation of the sauce, avoid mixing or mixing the products, the caramel sauce does not require mixing. This would be the step that leads to an unexpected result: uneven caramelization or crystallization and you will get only pieces of caramelized sugar, similar to candies and not a liquid and beautiful sauce. Meanwhile, heat the whipped cream in a steam bath or in the microwave. Tip: Caramel sauce can be flavored with vanilla, cinnamon, fruit puree or as desired. We prefer salted caramel.

Salted caramel sauce

The caramel sauce must be boiled until it becomes copper, an intense color. Tip: Boil the caramel without fear until you get the intense color, about 190C Here many beginners are wrong, being afraid not to burn the sauce. Yes, indeed, the sauce will have a slightly bitter taste (very little), but that is the taste of the original sauce. If the caramel boils less, having a light color, the sauce will crystallize. If you want to use the sauce to decorate cakes or inside cakes, it must be boiled up to 200C.
When the sugar syrup has reached the required color, take the pan off the heat and carefully pour the hot cream. Tip: Mix the composition with a wooden spoon or spatula with a long tail because otherwise you risk frying (very hot splashes, 200C).
If the pan is not high quality at this stage, the sauce could stick to the walls of the pot.
Add the butter at room temperature and mix intensely. Add salt and continue to mix the sauce. Pour the sauce into the bowl in which we will keep it and let it cool,

it would be good to pour the sauce in a jar with a lid, so it can be kept in the fridge for a long time.
Good appetite!

The recipe and photos belong to Radmila Girbu and participate with this recipe in the Great Winter Contest 2019: cook and win

Dulce de Leche (caramel) milk cream / jam

I wish you a happy, optimistic, pioneering spring!

This caramel milk cream, milk jam, as it is also called, is loved and sought after by many of you, not only for its taste but also because it is the basis for preparing other creams for cakes. If you boil the ingredients for a shorter time, you get the caramel sauce, more fluid, of course, than the cream, used as a topping for ice cream, pancakes, baked apples, as I imagine, because the occasion is a very special one. You can find cake with milk jam by accessing: Cake with dulce de leche and browned coconut
Sweet milk if you bind more, you can mix with mascarpone, or butter and get delicious creams for cakes and cakes. You can enrich it with hazelnuts, peanuts, nuts.

1 l fat milk
200ml fat liquid cream
480g old
1/4 teaspoon baking soda
1 small knife tip with salt

1. Heat the milk a little (in a non-stick / Teflon-coated pot to avoid sticking)
2. Add sour cream, sugar, baking soda and salt.
3. Bring to the boil, over medium heat, during which time you keep it and stir from time to time.
4. When it boils, adjust the heat as low as possible and leave it for 3 hours. I put under the pot and a small tin plate, protection for such occasions. I also use it when I prepare polenta so as not to smoke it. Stir for about 15 minutes and check again. The milk decreases and you will see how it slowly darkens in color:
after 1 hour it becomes cream, after 2 hours it is already like caramel, golden, but it is still soft. After 2.5 hours it starts to thicken. For caramel ice cream topping sauce, it's time to stop. Cool a small part in the fridge and notice the consistency. If you want it thicker, boil it for another 15 minutes or as long as you want.

If you want even thicker, leave it on the fire until it reaches the desired consistency, but keep in mind that it hardens considerably after cooling.

The result is about 650 g. You can keep it in the refrigerator for 4 weeks, in a sealed glass jar.
Liv (e) it!

I made many cakes with this cream:
The millionaire's cake, which is millions! Very good!

or Waffles with dulce de leche, cocoa and peanuts, crazy!

and, desigul Samoa cake with brown milk and roasted coconut

500 ml of water and sugar are boiled together until the sugar melts and the water begins to boil.

The apples are peeled and the house with seeds and sliced, wide, as long as it comes in handy.

Cut the apples over the boiling syrup and let them soften. It must boil until the apples lose their raw taste, but without crushing.

The contents of the 4 sachets are mixed with 100 ml of water, very well, until the mixture becomes liquid.

Pour the pudding mixture over the apples and mix immediately to incorporate the pudding and homogenize the preparation.

At this point, the preparation is mounted.

In a tray, dish embarrassment or whatever it is, put a layer of biscuits (I lost this stage), then put a layer of composition, then another layer of biscuits and finally a layer of composition. above must be apple composition with pudding.

Leave to cool for a few hours. Cut the fall is completely cooled, otherwise it will not cut too well.

The recipe for cake with apples, biscuits and caramel was proposed by julix_2007 on the culinary forum.

Serve the cake with apples, biscuits and caramel after it has cooled. It can also be served during Lent.

Vegan candy sauce - post candy sauce

Fine, silky, sweet but not exaggerated, it is. The best cake sauce! Caramel Sauce & # 8211 recipe explained step by step! The book & bdquo50 fasting recipes & rdquo can be ordered here: 50 de. Blog Recipes Culinary appetite. Ingredients for the Caramel cake recipe. Sauces & # 8211 savory urban dressings. This salted caramel sauce is one of my favorites. Simply mix the ingredients in a blender and you can serve this sauce. Miso salty sauce, with caramel flavor.

Fasting recipe for buckwheat pancakes. Tender chickpeas made from chickpeas and grated potatoes, bathed in a rich and tasty tomato sauce. Fasting meatballs in fragrant tomato sauce, a tasty recipe, easy to make and.

Next-Level: Caramel Frappucino Starbucks Recipes, Beverage Recipes. Prepare this fluffy date cake (with salted caramel sauce), to better understand why the sweet and salty tastes work.

Here's how easy it is to prepare a dessert recipe with strawberries and caramel cream with bananas!

Wash the strawberries well, mix them with the sugar and pass them through a blender. We can also add a few mint leaves. We keep a few strawberries for decoration.

Peel a squash, grate it and mix it with the mascarpone and condensed caramel. Condensed caramel can be found in hypermarkets, either under the name of condensed caramel or under the name of condensed, caramelized milk. Or you can buy it online.

But you can also choose to prepare a caramel sauce at home. Find it on the blog Caramel sauce recipe.

When we have the two sauces ready, we assemble the dessert either in jars, ice cream cups or glasses.

We break the biscuits and sprinkle some at the base of the jars.

Add a little strawberry sauce, then caramel sauce, halves of strawberries and mint leaves. Again sprinkle a few pieces of biscuits, almond flakes and repeat the layers.

Sprinkle a few more almond flakes on top, place strawberry slices and mint leaves, as well as a whole biscuit, for a more pleasant and appetizing look.

In fact, we let our imagination do its job, making a delicious and good-looking dessert that we can pamper our loved ones.

Put the jars of delicious strawberry dessert and caramel cream with bananas in the fridge for at least 30 minutes before serving.

It is a dessert that is served on the spot, not to be kept for the next day. If we want it for the next day, we have to boil the strawberry sauce with more sugar, otherwise it will ferment.

Because hot days are announced and as the market abounds with fragrant strawberries, we offer you the simplest recipe for banana and strawberry ice cream, prepared at home. With just a few ingredients and in a relatively short time, you can prepare the most beloved dessert, both large and small.

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Cream cheese, fruit and caramel cake

I had in mind the classic cheesecake when I cooked this cake, but I also changed a few things. I added lots of fruit, cream, and didn't use the oven at all. The filling is especially refreshing due to the combination of cream cheese and fruit, and it goes great with caramel.

Ripe Apples With Caramel Sauce

1. To make ice cream, grate the seeds in a saucepan with milk. Add the sticks and bring to a boil. Remove from the heat, cover and let infuse for 30 minutes.

2. Beat the yolks and sugar in a bowl until it turns into a pale cream. Pour the milk and mix. Put in the pan and heat gently, stirring, until slightly thickened - about 20 minutes. Remove from the heat, add the sour cream and pass through a fine sieve. Cool and place in an ice cream machine.

3. Preheat the oven to 180C. To make the filling, mix all the ingredients in a bowl, using your hands. Peel the apples. With a small knife, hollow out the inside of each apple and place in a bowl greased with butter. Fill with the mixture. Bake for 30 minutes.

4. Meanwhile, make the caramel. Put the sugar in a pan over high heat and leave until it turns brown. Mix with a wooden spoon to dissolve any pieces. Remove from the heat and carefully add the cream. Put the pan on medium heat and stir to dissolve any pieces of caramel. Pass through a fine sieve and keep warm.

From a few simple ingredients, to which you add Asian spices, you get a delicious soup.

Consistent and delicious, this dish is great on a cold day. It's a combination.

Other recipes

Sweet Apple

Sweetened condensed milk is one of the most commonly used methods for preserving milk, the product being very popular and appreciated in all corners of the world.

There are many recipes with condensed milk, both simple recipes for cakes and complex recipes for cakes or cream cakes.

A very sought after and delicious dish based on condensed milk is dulce de leche which, in fact, is a thick, consistent and very sweet caramel. It is found in canned form and is prepared by boiling sweetened condensed milk over low heat. Dulce de Leche it can be simply consumed or it can be added in recipes in the form of cream for cakes or cookies, topping ice cream / fruit salad, or for a different taste in rice pudding. Store in the refrigerator and consume in 2-3 days.

DeLatte offers you the following sweet and tasty options: DelatteConde, DelatteCaramelo - Dulce de Leche and DelatteCaramelo cu Cacao, ready to be enjoyed directly from the box or only good used for mousses, creams, cakes, cakes or even coffee.