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Skewers with assorted fruits and sabayon sauce

Skewers with assorted fruits and sabayon sauce

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Preparation Skewers with assorted fruits and Sabayon sauce

fruit cut into suitable cubes, alternate on skewer sticks as you like, when the skewers are ready proceed as follows: in a pan put the butter and let it melt, add the brown sugar and let it melt and add and honey. After everything has melted, insert the skewers and let the caramel created on each side of the skewers enter, turn them over on each side and after they are done, take them out on absorbent paper and proceed to the preparation. Sabayon sauce.

We put the raisins in the cognac and let them hydrate. Separately we proceed to the preparation of the sauce as follows: in a bowl we put 2 egg yolks with two tablespoons of sugar and we start beating with the target, after which we will put the bowl on the bain-marie and we will continue mixing until a composition is created. frothy, whitish add the vanilla essence a few drops and the 4 tablespoons of sweet white wine continue beating in a bain-marie for another 7-8 minutes until the sauce is bound.

Arrange the plate with 2 skewers per serving or arrange a plate and each is served to your heart's content as in the next picture we add hydrated raisins to the sauce, garnish with mint and cinnamon powder and we can serve.

Good appetite

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Culinary recipes for all tastes that can be made by beginners and advanced in food preparation.

Assorted skewers

  • 500 g pork
  • 500 g beef
  • 500 g chicken
  • 200 g smoked bacon or kaizer
  • 4 bell peppers
  • 30 cherry tomatoes
  • 20 fresh mushrooms
  • 4 onions
  • salt, paprika, pepper
  • olive oil
  • 100 ml white wine
  • 20 skewer sticks

Cut the meat into cubes, season it, add olive oil and wine and marinate it while you take care of the vegetables. Cut the mushrooms in half, the peppers into larger squares, the onion into quarters, and the bacon into pieces. Preheat the oven. Line the large stove tray with baking paper and sprinkle with a little olive oil. Assemble the skewers: 2-3 onion leaves, a piece of meat, a cherry tomato, a slice of bacon, a piece of meat, peppers, mushrooms, meat.

Put the tray with skewers in the oven on the first level, over high heat. After 10-15 minutes, turn the skewers and leave for another 10-15 minutes in the oven. Sprinkle with white wine, move the pan to the top and leave for about 20 minutes.

** SweetGirls Recipes ** - Sweet Girls Recipes

Today I made a surprise for the girls and my husband: a quick and easy tart. I had strawberries and no one wanted to eat them anymore so I quickly made a tart. To have seen what a face each one did when they saw the tart in the fridge.
That's how I started this post. After 2 days and another tart, here is what follows:

  • puff pastry - a sheet (I used 7Days)
  • 6 yolks
  • 4oo ml milk
  • 100 g sugar
  • a salt peak
  • 40 g flour
  • 1 tablespoon vanilla essence (I also put 2 sachets of vanilla bourbon sugar)
  • 70 g whipped cream
  • strawberries / grapes / raspberries / kiwi / bananas - or all together
  • butter for some trays
  • 1 sachet of red or transparent gelatin - depends on the fruit

It is very important to keep the dough in the refrigerator until the moment you use it.

Grease the tart pan well with butter and then put it in the fridge for 10 minutes. Spread the puff pastry dough with the rolling pin so that it extends beyond the edges of the tray. Put the dough over the tray, arrange it inside. To remove the excess dough, pass the rolling pin over the edges of the tray (see photo).

Put the tray with the dough for 30 minutes in the freezer (the tray can be kept in the freezer for about a week). Meanwhile, preheat the oven to 200 C and grease an aluminum foil with butter.

Remove the tray from the freezer, prick the dough with a fork, place the aluminum foil with butter on the dough and place beans / rice on top so that the puff pastry does not rise. Bake for 15 minutes at 200 C.

If the dough has risen, or after 15 minutes, remove the tray from the oven, remove the beans and aluminum, press the dough and put another 10 minutes in the oven at 160 C with ventilation in the last 5 minutes. Remove the tray and allow to cool.

Pastry cream: Beat the other 6 yolks with the sugar until pale yellow. Gradually add the sifted flour. Mixing with a whisk, add the milk in a thin thread. Put on medium heat and stir continuously until thickened. Remove from the heat and cover the surface of the cream with a plastic wrap greased with butter so that no "skin" forms and let it cool.

When the pastry cream is quite cold, add the whipped cream, one spoon at a time.

Assembly: Place the puff pastry on the plate to be served. Put the cream over and level. Leave to cool while cutting the fruit.

Cut the fruit into rounds or halves, depending on what kind of fruit they are and how you want them to look. I cut strawberries in three, grapes in two and bananas and kiwi in slices. Place the fruits one on top of the other in a circle.

Heat 200 g of water and pour gelatin into it, do not boil as you destroy the gelatin. Pour over the fruit just enough to stay close, without covering them completely.

Boiled al dente pasta and seafood are served with a fine sauce made from sweet cream, mushrooms, hot peppers and bacon.

Ingredients (4 servings):
& # 8211 300 g wholemeal pasta
& # 8211 1 kg seafood cocktail thawed, washed and drained well
& # 8211 50 g dehydrated mushrooms (mushrooms / yolks), cut into pieces
& # 8211 400 ml cooking cream (15% fat)
& # 8211 100 g bacon or raw prociutto cut into small pieces
& # 8211 a pitted dried red pepper, finely chopped
& # 8211 a teaspoon of fresh or dried thyme
& # 8211 olive oil
& # 8211 sare
& # 8211 pepper

Method of preparation:
Boil the pasta according to the instructions on the package. Put the dehydrated mushrooms in a bowl and add hot water over them. Cover and hold for about 20-30 minutes.

Put a non-stick pan over high heat and add 2 tablespoons of olive oil. Reduce heat to medium, add seafood and fry until crispy. If absorbing oil, top up with a little water from the bowl of mushrooms or dry white wine so that there is a film of hot liquid in the pan.

Meanwhile, in a saucepan with a thick bottom (sauce pan) brown the pieces of bacon over low heat. Add the hot pepper, drained mushrooms and thyme, then continue to fry for a few minutes. Season to taste with salt and pepper. Add the cream for cooking, bring the sauce to a boil and simmer for 2-3 minutes or until the spoon “coats”.

Pour the sauce into plates, add the seafood then the pasta and serve with a cold glass of dry or semi-dry white wine.

Ecuadorian cuisine - a collection of Ecuadorian recipes

Ecuador is blessed with a variety of native ingredients due to its geography.

Due to the large coastal region, seafood is plentiful. There is a mountain range in the middle of the country, where traditional Andean crops are grown, such as potatoes (many different native varieties) and cereals such as quinoa and corn. The tropical region produces many exotic fruits.

Potatoes, cassava, rice, beans, herbs, seafood, chicken, beef and pork are all staples of the Ecuadorian diet. Aji, a spicy hot pepper sauce, all seasons. Ceviche is very traditional (ceviche shrimp is especially popular), as are soups and stews.

Ecuadorian appetizers

Ecuadorian effects make use of cassava in biscuits, chips and as a filling for empanadas which are traditionally filled with meat, cheese, eggs, vegetables or greens. The pumpkin is transformed into leaves called pristine and avocado is stuffed to become avocados stuffed . Here are recipes for traditional offers:

Ecuadorian and soups

Ecuadorian juices and feeds contain vegetables and fruits that can be made thick or thin and liquid. They are eaten at any meal of the day as a first course. It is a traditional Ecuadorian soup soapa of tomato cone plantanos , ie tomato soup with bananas. Locro de papa or potato soup is very popular throughout South America, as are fish soups, such as chupe of fish . Enjoy these traditional recipes:

Main courses in Ecuador

Seafood, fish, beef and pork are common in Ecuadorian cuisine. Pork is used extensively in stews, and seafood is often presented in cold dishes with assorted sauces and rice. Here are some examples of typical main dishes:

Ecuadorian desserts

Ecuadorian desserts range from sweet pastries to pies, fruit mixes and butter-based doughs. Pumpkins, coconut, mango, bananas and citrus fruits are often found in sweets. You can't go wrong with finishing any Ecuadorian meal with one of the following desserts:

Ecuadorian Street Food and Snacks

Humitas , the local word for tamales, is probably the taste Ecuadorian favorite and street food because they are so portable. Candies and empanadas with different fillings - cheese, eggs, meat or vegetables - tie for second place in popularity.

Ecuadorian sandwiches are best represented by sanduche of pig , which includes fried pork leg, crispy bread, pork juice and red onion sauce. A lighter snack is fresh bean salad, known locally as salad of beans .

Ecuadorian bread

All types of bread exist in Ecuadorian cuisine, some of them made without flour, just like yucca bread, much to the delight of those on a gluten-free diet. Others are made with cornmeal. But white bread, like recipes, is enough to satisfy a traditionalist.

Seasonal fruit mix in sabayon (zabaione)

A recipe proposed by Bogdan Roman, Vlad Muresan and Alex Hora from MasterChef.

For starters, prepare the yolks that we will mix in a plastic or metal bowl with the sugar and wine. Put a pot of water on the fire and when it boils, immerse the bowl with the yolks rubbed in boiling water. Be careful not to let water get into the composition. The process is called bain-marie and is the most suitable. Stir all the time until the composition starts to bind and looks like a thicker sauce. Normally in about 4-5 minutes mixing on the bain-marie should be ready.

Let the squash "rest" for a few minutes. Washed fruit should be as cold as possible. We will place them carefully in champagne glasses or large glasses of wine. Then pour the eggnog over them and leave them in the fridge for 10-15 minutes.

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Skewers with assorted fruits and sabayon sauce - Recipes


Necessary ingredients

Raw materials (gross quantity per 10 servings): boneless beef antricot 3,500 kg beef muscle 0.350 kg pork liver 0.350 kg pork kidney 0.150 kg smoked ribs 0.200 kg oil 0.020 kg fresh tomatoes 0.250 kg pepper 0.200 kg onion 0.200 kg salt 0.020 kg.
Weight for one serving of finished product: 130 g.

Preparatory operations
Pork liver and kidneys are cleaned of fat and capsule, washed and cut into pieces. The muscle and the apricot or beef sparrow are washed, shaken and cut into pieces. The smoked ribs are cut into slices. Onions are cleaned, washed and sliced. Wash the tomatoes and cut the slices. The bell pepper is washed, cleaned and cut into pieces.

Preparation technique
The pieces of meat, organs, ribs and vegetables (onions, tomatoes, peppers) are alternately strung on stainless steel skewers, greased with oil, grilled and salted.

Assorted Fruit Perch Rolls (Guobinfen Luyujuan)

1. We clean the perch of scales and remove its entrails. We wash it well. Cut the meat along the spine to remove the head and bones. We make two slices of fish meat.

2. Make slices of fish on meat At an angle of 45 degrees. The distance between two cuts is maintained at almost one centimeter. Rotate the piece of meat 90 degrees and make cuts again at an angle of 45 degrees. Grow the other piece of fish in the same way. Be careful not to break the meat when you cut it.

3. Sprinkle the salt and white pepper powder evenly on the slices of fish meat and spread by hand.

4. Put the slices of fish meat in the starch so that they are completely covered.

5. Pour a large amount of oil into the pan. When the oil gets a little hot, fry the fish slices. The fish slices are automatically rolled in hot oil. when the fish rolls turn golden, we take them out on a plate. Pay attention! when we put the slice of meat in oil, we hold the two ends of the slice so that the middle part is shaped first, then we let it go completely in oil.

6. Cut the fruit into pieces.

7. Put in another pan the pieces of fruit, sugar and orange juice to make a sweet and sour sauce.

8. Dissolve starch in water and pour the solution into the pan. Mix well. When the sauce becomes thick, turn off the heat.

9. Put the sauce on the fish rolls. The food is ready.

1. The fish's head and bones can be used to make soup.
2. It is good not to boil the fruit pieces for a long time to avoid changing their colors.

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