Christmas Wreaths types and sizes
Almond Wreath
Ingredients almond paste
* 0.75 cup peeled almonds
* 0.25 cup sugar
* 1 egg
* Grated rind of 1 lemon
* (Frozen) puff pastry
* Decoration
* Apricot jam
* Sugar Glaze (with a little lemon juice)
* Candied red and green cherries and orange peel
* Holly leaves and ribbon
Preparation
* Grind the almonds and mix well with the lemon rind, sugar and egg if the food is too stiff, add some water here
* Create your own or use frozen puff pastry sheets
* Roll the (thawed) long strip of pastry into a 4mm thick and 10 inches wide
* Take a role of the food with the same length as the pastry and lay it on the dough slightly above the middle
* Roll the dough loosely around and make it wet the edges so you can stick
* Turn the role, so the edge is under. Form a circle of the role
* Spread the beaten egg over
* Bake it 15 minutes in a hot oven 220 º C, until the wreath is golden
* Brush the hot thin ring with the jam and glaze
* Let the cake cool and then decorate the ring with the decorations
Christmas Wreath of puffs
Ingredients
* Butter for greasing
* Baking paper
* 2.5 dl water
* Little salt
* 100 grams butter
* 150 gram flour
* 4 eggs
Filling
3 gelatine leaves * White
* 2.5 oz milk
* 60 grams sugar
* 1 packet of vanilla sugar
* Little salt
* 2.5 oz cream
* Icing sugar
Preparation
* Butter the baking tray. Cover it with greased greaseproof paper which is also
* Bring water with salt and butter to a boil, stirring
* Sift the flour and stir it once the boiling mass, at one time by the mass
* Stir with wooden spoon until the mixture as a ball in the pan is
* Let the whole, for about 1 minutes, cool slightly
* Beat the eggs with the mixer for one by one. Ever again until a new egg as a whole included the previous
* Beat the last egg first aside and add to it with shoots
* Stop adding the egg once the dough mass into pieces of the gardes falls
* Keep whisking until the dough is soft and shiny (about 2 minutes)
* Preheat the oven to 225 º C
* Spoon the choux paste in a piping bag with large smooth nozzle (diameter about 1 ½ cm) and spray the dough on the buttered baking sheet large puffs display in a circle so that a ring is formed
* Bake the puffs edge in the middle of the preheated oven for about 20 minutes until golden brown
* Set the oven after 10 minutes at 175 º C
* The border is cooked choux puffs and light touch
* Let the puffs cool edge and cut crosswise in half with scissors and cut it crosswise with a sharp knife by
* Prepare the filling during baking. Soak the gelatin in water over
* Heat 2 deciliter milk with sugar, vanilla sugar and salt
* Stir the cornstarch with the remaining milk and pour it in the boiling liquid, stirring
* Let the masses stirring tie. Let the mass cool
* Whip the cream stiff and stir it lightly into the cooled mass
* Put the filling into the piping bag and pipe a bar on the lower half of the rim puffs
* Put the top half out. Sprinkle generously with powdered sugar
Koekkransjes
Ingredients (approx. 50 pieces):
* 200 gram flour
* 100 g caster sugar
* 150 grams butter or margarine
* 1 egg yolk
* 0.5 beaten egg
* 150 grams of almonds and sugar
Preparation:
* Make a mixture of flour, butter, caster sugar and egg yolks
* Roll the dough on a floured table to a piece of approximately 1 / 3 cm thick
* Insert here kransjes (possibly using a uitsteekvormpje)
* Get in the middle of a small circle kransjes
* Put the kransjes on a baking sheet and brush with butter smeared them with the beaten egg
* Sprinkle with the almonds and finally the sugar
* Kransjes Bake 20 minutes at 180 º C in a preheated oven
Schuimkransjes
Ingredients
* 1dl protein
* 300 g caster sugar
* 1 sachet vanilla sugar
Preparation:
* Put the egg whites in a bowl and beat them stiff but not dry
* Add half the sugar and whisk again rigid foam
* Spoon the rest of the sugar with a tablespoon of it carefully through. Pipe whipped cream with a jagged injection of 7 mm diameter rings of 6 to 4 cm
* Bake the kransjes on baking sheet 2 to 3 hours (or half hours in small kransjes) at the lowest position of oven
* If the foam separation from the paper than they are ready
* Let them be some overnight drying
Chocoladekransjes
Ingredients:
* 200 g dark chocolate
* Decoration
Preparation:
* Bring a large pot of water to boil over
* Break the chocolate over a pan in small pieces
* Hang the pan in the boiling water and let the chocolate melt, stirring (au bain marie)
* Put the melted chocolate into a piping bag, spray rings and chocolate
* Let the chocolate harden slightly and garnish with the figures then sprinkles or colored decorations such pills
* Let the figures in the refrigerator in about 1 hours hard for them in the tree depends
söndag 22 november 2009
Chocolate mousse
Chocolate mousse
What you need:
* 3 eggs
* Room 500 g (40%)
* 300 gr dark chocolate
* 125 g caster sugar
Preparation:
* Break the chocolate into fine pieces and add 150 gr cream, put it in a Bain-Marie "to melt (I do this all the chocolate cream for delaying the clotting so you get some more time to mix).
* Separate the eggs and beat the yolks with the Less than half of the sugar until it turns white.
* Whip the cream stiff now (never beat the cream to stiff, he turns into butter and that's not good for the taste).
* Finally you beat the egg whites with remaining sugar until the foam.
* Now for the merge: First mix the egg yolks into the chocolate, followed by the cream and finally you spatelt the protein into the chocolate mass.
* Put it in the fridge for a couple hours and enjoy it!
Tasty
What you need:
* 3 eggs
* Room 500 g (40%)
* 300 gr dark chocolate
* 125 g caster sugar
Preparation:
* Break the chocolate into fine pieces and add 150 gr cream, put it in a Bain-Marie "to melt (I do this all the chocolate cream for delaying the clotting so you get some more time to mix).
* Separate the eggs and beat the yolks with the Less than half of the sugar until it turns white.
* Whip the cream stiff now (never beat the cream to stiff, he turns into butter and that's not good for the taste).
* Finally you beat the egg whites with remaining sugar until the foam.
* Now for the merge: First mix the egg yolks into the chocolate, followed by the cream and finally you spatelt the protein into the chocolate mass.
* Put it in the fridge for a couple hours and enjoy it!
Tasty
Edible Christmas Tree Cookies
Edible Christmas Tree Cookies
Requirements:
* A half pound margarine
* 3 handles ground nuts,
* Inner swabs from 1 vanilla pod,
* 100gram icing,
* 2 sachets vanilla sugar,
* 100 grams honey current,
* 450 g white flour,
* 1 pinch baking powder,
* 1 pinch salt,
* 1 medium egg,
* Baking paper,
* Bot knife or snijvormpje Christmas tree,
* Bauble Parentheses,
For white enamel glaze:
* 150 grams Icing sugar,
* 1 protein,
* Bucket hot water,
* Butter knife,
Method:
* Mix the flour, baking powder salt, sugar and dry all the ground nuts among themselves in a spherical bowl.
* Beat the egg and add it to the mixture,
* Add the honey to the mixture,
* Cut the margarine into small cubes that you slowly add
* Knead until you loose it on a smooth homogeneous mass obtains
* Roll the dough out to half a cm thick,
* Place the greaseproof paper on your baking sheet (bigger than the plate and put the right edges),
* Kneads the dough again and roll it again to half a cm thick,
* Cut Christmas tree shapes from an 8cm h at 4 cm b, and lay out the dough on the baking paper,
* Prick a Christmas ornament hook in to the top of the tree,
* Put them on a five cm apart (schrans them, then you can put some more on 1 plate),
* Bake 10 minutes to the trees a quarter in a preheated oven,
Temperatures:
* Hot air: 180 ° C
* Electric oven: 175 ° C
* Gas: to rebuke 2
Remove the biscuits from the oven and allow to cool,
Meanwhile prepare the glaze:
* Sieve the icing sugar three times,
* Mix then with the protein they want diklopende a homogeneous mass forms,
* Put your Butter knife in a glass of boiling water,
* Dop it off to a cloth and plug directly into the glaze,
* Rub the glaze open on a biscuit,
* Work your way all the cookies off, (Rub a drop of extra glaze around the hook for extra confirmation)
You can play with color and flavor to your Christmas tree cookies by different types of glaze to make.
For more colors and smaakdiversiteiten:
* Add a far corner coffee or cocoa powder (the more darker),
* Add a few little drops to fruit syrups (tig colors you immediately),
* If some drops liquor
* Some cookies can find some breziljennenootjes (coffee glaze) and coconut flakes (white enamel) running along under the glaze. This gives another effect and there is another nice calculation,
* If push some smarties or m & m's in (a guaranteed hit with the kids),
* Of course there is also delicious sprinkles and creative,
* If your tree dressed with sugar flowers,
* Of those suikkerbolletjes tin (if you push in the glaze looks like a real Christmas tree with balls),
Then let them lie an hour in a dry environment,
* Now they are ready to hang in the tree. (useful but hey, baked parentheses),
* On Christmas Eve, after the packet time than anyone can eat delicious homemade cookies. If that does not promote domesticity.
* Drink hot chocolate in there,
Jammie
(Recipe from Aunt Sabine)
We wish you a Delightful Christmas to
Requirements:
* A half pound margarine
* 3 handles ground nuts,
* Inner swabs from 1 vanilla pod,
* 100gram icing,
* 2 sachets vanilla sugar,
* 100 grams honey current,
* 450 g white flour,
* 1 pinch baking powder,
* 1 pinch salt,
* 1 medium egg,
* Baking paper,
* Bot knife or snijvormpje Christmas tree,
* Bauble Parentheses,
For white enamel glaze:
* 150 grams Icing sugar,
* 1 protein,
* Bucket hot water,
* Butter knife,
Method:
* Mix the flour, baking powder salt, sugar and dry all the ground nuts among themselves in a spherical bowl.
* Beat the egg and add it to the mixture,
* Add the honey to the mixture,
* Cut the margarine into small cubes that you slowly add
* Knead until you loose it on a smooth homogeneous mass obtains
* Roll the dough out to half a cm thick,
* Place the greaseproof paper on your baking sheet (bigger than the plate and put the right edges),
* Kneads the dough again and roll it again to half a cm thick,
* Cut Christmas tree shapes from an 8cm h at 4 cm b, and lay out the dough on the baking paper,
* Prick a Christmas ornament hook in to the top of the tree,
* Put them on a five cm apart (schrans them, then you can put some more on 1 plate),
* Bake 10 minutes to the trees a quarter in a preheated oven,
Temperatures:
* Hot air: 180 ° C
* Electric oven: 175 ° C
* Gas: to rebuke 2
Remove the biscuits from the oven and allow to cool,
Meanwhile prepare the glaze:
* Sieve the icing sugar three times,
* Mix then with the protein they want diklopende a homogeneous mass forms,
* Put your Butter knife in a glass of boiling water,
* Dop it off to a cloth and plug directly into the glaze,
* Rub the glaze open on a biscuit,
* Work your way all the cookies off, (Rub a drop of extra glaze around the hook for extra confirmation)
You can play with color and flavor to your Christmas tree cookies by different types of glaze to make.
For more colors and smaakdiversiteiten:
* Add a far corner coffee or cocoa powder (the more darker),
* Add a few little drops to fruit syrups (tig colors you immediately),
* If some drops liquor
* Some cookies can find some breziljennenootjes (coffee glaze) and coconut flakes (white enamel) running along under the glaze. This gives another effect and there is another nice calculation,
* If push some smarties or m & m's in (a guaranteed hit with the kids),
* Of course there is also delicious sprinkles and creative,
* If your tree dressed with sugar flowers,
* Of those suikkerbolletjes tin (if you push in the glaze looks like a real Christmas tree with balls),
Then let them lie an hour in a dry environment,
* Now they are ready to hang in the tree. (useful but hey, baked parentheses),
* On Christmas Eve, after the packet time than anyone can eat delicious homemade cookies. If that does not promote domesticity.
* Drink hot chocolate in there,
Jammie
(Recipe from Aunt Sabine)
We wish you a Delightful Christmas to
Chocolate mousse 2
Chocolate mousse 2
It needs you
* 1 kg protein (normally you can buy in a bottle)
* 1 kg chocolate fondant (also works with 800 gr)
Room 1 * l (40%)
Preparation
* Melt the chocolate with 200 g cream au Bain Marie
* Beat the remaining cream until almost stiff
* Beat the egg whites (a food processor very handy here)
Mix the melted chocolate mixture with the cream as you mix everything opgemengd is using a spatula underneath the proteins and allow to harden for several hours in the fridge!
And so yummy!
Bon appetit!
It needs you
* 1 kg protein (normally you can buy in a bottle)
* 1 kg chocolate fondant (also works with 800 gr)
Room 1 * l (40%)
Preparation
* Melt the chocolate with 200 g cream au Bain Marie
* Beat the remaining cream until almost stiff
* Beat the egg whites (a food processor very handy here)
Mix the melted chocolate mixture with the cream as you mix everything opgemengd is using a spatula underneath the proteins and allow to harden for several hours in the fridge!
And so yummy!
Bon appetit!
Toast with smoked salmon and scrambled eggs
Toast with smoked salmon and scrambled eggs
What do you need?
* 4 slices of bread (or more as well)
* 2 to 3 eggs
* Smoked salmon
How to prepare?
* To cut the smoked salmon in thin slices of 3 to 1 cm.
* Meanwhile verwamt a pan and knocks your eggs in one cup.
* Add some salt and pepper to taste to it. Possibly some chives.
* You pour the beaten egg into the hot pan and make it a scrambled from.
* Meanwhile, cross the bread slices briefly in the toaster.
* If everything is ready, the eggs are well smeuiig, the toasted bread, then take the toast, then you invest them with strips of smoked salmon and then do some of the eggs. If you do this every time the other toasts.
* Possibly as finish some parsley.
Bon appetit!
What do you need?
* 4 slices of bread (or more as well)
* 2 to 3 eggs
* Smoked salmon
How to prepare?
* To cut the smoked salmon in thin slices of 3 to 1 cm.
* Meanwhile verwamt a pan and knocks your eggs in one cup.
* Add some salt and pepper to taste to it. Possibly some chives.
* You pour the beaten egg into the hot pan and make it a scrambled from.
* Meanwhile, cross the bread slices briefly in the toaster.
* If everything is ready, the eggs are well smeuiig, the toasted bread, then take the toast, then you invest them with strips of smoked salmon and then do some of the eggs. If you do this every time the other toasts.
* Possibly as finish some parsley.
Bon appetit!
Recipe for Vegetable Biscuits
Recipe for Vegetable Biscuits
Ingredients
for 4 people
* 60 g flour
* 3 eggs
* 150 g grated parsnip
* 150 g grated carrot
* 500 g grated sweet potato
* 50 g grated parmesan
* 2 tablespoons chopped parsley
* Salt, pepper
* Oil, for baking
* 200 g soft cheese like ricotta, goat cheese, cream cheese or Monchou
Preparation
Put the flour into a bowl. Add eggs and beat until smooth. Add parsnips, carrots, sweet potato, parmesan, parsley, salt and pepper and mix. Heat a large non-stick frying pan on medium heat. Put some oil in the pan and form small flat cakes, by a small amount of flatten the mixture into the pan. Bake 2-3 minutes on each side until golden brown. Put the soft cheese between two cookies.
Tips
Serve with any rocket.
Make the cookies not too thick, they may a little bit crunchy.
Parsnip is a big carrot, cream-white in color and in the winter from November to find in the store.
Ingredients
for 4 people
* 60 g flour
* 3 eggs
* 150 g grated parsnip
* 150 g grated carrot
* 500 g grated sweet potato
* 50 g grated parmesan
* 2 tablespoons chopped parsley
* Salt, pepper
* Oil, for baking
* 200 g soft cheese like ricotta, goat cheese, cream cheese or Monchou
Preparation
Put the flour into a bowl. Add eggs and beat until smooth. Add parsnips, carrots, sweet potato, parmesan, parsley, salt and pepper and mix. Heat a large non-stick frying pan on medium heat. Put some oil in the pan and form small flat cakes, by a small amount of flatten the mixture into the pan. Bake 2-3 minutes on each side until golden brown. Put the soft cheese between two cookies.
Tips
Serve with any rocket.
Make the cookies not too thick, they may a little bit crunchy.
Parsnip is a big carrot, cream-white in color and in the winter from November to find in the store.
Indian dish with meatballs and endive
Indian dish with meatballs and endive
Ingredients
Serves 4
* 400 g ground beef
* 1 head endive (or a bag of cut endive)
* 2 bags a la-minute-mashed potatoes
* 1 egg
* Pepper, salt
* Breadcrumbs
* Soy sauce
* 1 spoon butter
Preparation
* Preheat the oven to 225 degrees.
* Add to the rudergehakt the egg, breadcrumbs, pepper, salt and some soy sauce again. Turn this into balls. Bake the dumplings about 10 minutes in what bakboter and a dash of soy sauce until they are done.
* Cut the endive into small strips and it was.
* Make the mashed potatoes as indicated on the package.
Take a large bowl and place on the balls of butter-soy sauce in the dish (if there is not enough moisture left, then put a dash of soy sauce over the balls around). Put this raw endive, press it firmly. If you one last modeling layer mashed potatoes on the endive so well covered on this is. Sprinkle some breadcrumbs on the last as puree and place here and there a small knob of butter on the mashed potatoes.
Put the dish approximately 20-30 minutes in the oven until all is completely warm.
Tips
* Instead of a biscuit crumbs can also crumble.
* If the mince mixture is too wet add more breadcrumbs or rusk crumbs again.
* At the mince can also have other Indian spices, chilli and add.
* Instead of Ketjap Manis (sweet variety) can also Asin (the salty version) use.
Ingredients
Serves 4
* 400 g ground beef
* 1 head endive (or a bag of cut endive)
* 2 bags a la-minute-mashed potatoes
* 1 egg
* Pepper, salt
* Breadcrumbs
* Soy sauce
* 1 spoon butter
Preparation
* Preheat the oven to 225 degrees.
* Add to the rudergehakt the egg, breadcrumbs, pepper, salt and some soy sauce again. Turn this into balls. Bake the dumplings about 10 minutes in what bakboter and a dash of soy sauce until they are done.
* Cut the endive into small strips and it was.
* Make the mashed potatoes as indicated on the package.
Take a large bowl and place on the balls of butter-soy sauce in the dish (if there is not enough moisture left, then put a dash of soy sauce over the balls around). Put this raw endive, press it firmly. If you one last modeling layer mashed potatoes on the endive so well covered on this is. Sprinkle some breadcrumbs on the last as puree and place here and there a small knob of butter on the mashed potatoes.
Put the dish approximately 20-30 minutes in the oven until all is completely warm.
Tips
* Instead of a biscuit crumbs can also crumble.
* If the mince mixture is too wet add more breadcrumbs or rusk crumbs again.
* At the mince can also have other Indian spices, chilli and add.
* Instead of Ketjap Manis (sweet variety) can also Asin (the salty version) use.
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