Butter, or as needed
|4.||Lemon juice||1 teaspoon|
|7.||Sour cream||1 cup|
|8.||Vegetable oil||½ cup|
|9.||Vanilla extract||1 teaspoon|
|12.||Baking powder||2 teaspoons|
|13.||Lemon juice||1 tablespoon|
|14.||Lemon zest||½ tablespoon|
Confectioners' sugar, or as needed
1 . Stage
Preheat the oven to 375 degrees F (190 degrees C). Butter and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper.
2 . Stage
Place blueberries in a bowl and toss with 1 tablespoon flour and 1 teaspoon lemon juice.
3 . Stage
Beat sugar and eggs in a mixing bowl using an electric mixer on high speed until thickened and light in color, at least 5 minutes. Mix in sour cream, vegetable oil, vanilla extract, and salt on low speed until just combined. Add 2 cups flour and baking powder and mix until combined. Add lemon juice and lemon zest and mix well.
4 . Stage
Pour 1/2 the batter into the prepared pan and spread evenly. Spread 1/2 the blueberry mixture over batter. Pour in remaining cake batter and spread remaining blueberries on top, pushing them halfway into the batter.
5 . Stage
Bake in the preheated oven until top is browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove outer ring from springform pan and let cool completely. Dust top of cooked cake with confectioners' sugar using a small sifter.
1 . Preheat oven to 350 degrees F (175 degrees C). Fill a large, shallow baking pan with about 1 1/2 inches water.
2 . In an 8x13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice. Cook and stir until caramelized. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt.
3 . Set pan with the mango mixture into the pan with water. Place in the preheated oven, and bake 45 minutes, or until firm. Cool before turning out onto a platter.
1 . Melt butter in a small saucepan over medium heat; bring to a low simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Set aside to cool to room temperature, about 15 minutes. Measure 1/3 cup of browned butter; reserve remaining browned butter for another use.
2 . Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
3 . Mash bananas in a large bowl; stir in brown sugar, white sugar, egg, vanilla extract, and 1/3 cup brown butter.
4 . Whisk flour, baking soda, cinnamon, and nutmeg together in a bowl. Fold flour mixture into banana mixture just until all ingredients are moistened; pour into prepared pan.
5 . Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 45 minutes.
1 . Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting.
2 . Pour remaining marinade into a resealable plastic bag. Add salmon steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 2 hours.
3 . Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4 . Broil salmon steaks under the preheated broiler for 5 minutes, brushing salmon with reserved marinade. Turn and continue to broil until salmon is opaque and flakes easily, about 5 more minutes. Brush with marinade. France C
1 . Combine rutabaga and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
2 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain rutabaga in a colander and return to Instant Pot®. Select Saute function. Cook on low until rutabaga starts to sizzle, about 5 minutes. Cancel Saute mode. Season with brown sugar, butter, and pepper. Use an immersion blender to mash rutabaga until smooth. Taste and adjust the seasoning if necessary.
1 . Finely chop the onion, garlic and ginger root.
2 . Peel the radish and cut into cubes of about 2 cm. Put in a deep bowl and add sugar and salt of 1.5 tbsp. l Mix well and leave for 30 minutes at room temperature, then drain the resulting liquid, we still need it.
3 . Kimchi from radish is a fragrant, juicy snack of Korean cuisine, the dish is crispy and spicy. Add the amount of hot pepper to your taste, but it is worth remembering that Korean cuisine is quite spicy. Serve this appetizer with meat, fish or any side dishes. If desired, you can replace half hot pepper with a wig, then the dish will be more fragrant and piquant.
4 . Bon Appetit !!!
5 . Mix well and add salt if necessary, put kimchi in the refrigerator for an hour and then serve.
6 . Add radish, ginger, garlic, onions, pepper flakes, soy sauce and about 80 ml. the juice we drained from the radish.
1 . The kefir chandelier with pickled beets turns out to be very bright, tasty, hearty and refreshing. Cooking such a dish is very simple and quick, in order to reduce the cooking time, pre-marinate the beets and boil the eggs. The refrigerator can be served immediately or put in the refrigerator for several minutes to reveal all tastes. This soup is great in the summer for the whole family.
2 . Bon Appetit!!!
3 . Pour the refrigerator on plates and add to each one sliced boiled egg, sprinkle with fresh or dried herbs on top.
4 . Add the grated horseradish, initially add not too much to be able to adjust to your liking. Salt to taste.
5 . Grate the cucumber on a coarse grater and add to the kefir with beets.
6 . Pour kefir into a saucepan, add beets with marinade. Shuffle.
7 . Such canned beets are sold in stores, but you can also use just boiled beets by adding a little vinegar, salt and sugar to taste, leave to marinate overnight. Products should initially be at the same temperature, preferably from the refrigerator.
1 . Preheat the oven to 350 degrees F (175 degrees C). Generously butter and flour a 9-inch springform pan, tapping out any excess flour.
2 . Beat sugar and eggs in the bowl of a stand mixer fitted with the whisk attachment until thick and lemon-colored, about 3 minutes. Add milk, olive oil, melted butter, and vanilla; mix until blended.
3 . Sift flour, baking powder, and salt into a large bowl. Add lemon zest and orange zest and toss until coated with flour.
4 . Spoon the flour mixture into wet ingredients; stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Let sit for 10 minutes to allow the flour to absorb the liquids.
5 . Add 7 to 8 ounces grapes to the batter; stir to incorporate. Spoon batter into the prepared cake pan and smooth out the top with a spatula. Set remaining grapes aside.
6 . Bake cake in the center of the preheated for 15 minutes. Remove from the oven and sprinkle reserved grapes over the top.
7 . Return to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 40 more minutes.
8 . Remove from the oven and cool on a wire rack for 10 minutes. Run a knife along the sides of the pan to loosen the cake. Release and remove the side of the springform pan, leaving the cake on the pan base. Let cool to room temperature. Cut thin wedges to serve.
1 . Preheat a waffle iron according to manufacturer's instructions.
2 . Sift flour, sugar, salt, and baking powder together in a bowl. Whisk in milk, butter, and heavy cream; stir in soda.
3 . Cook in batches in the preheated waffle iron until waffles are golden brown and the iron stops steaming, about 5 minutes.
1 . Combine soy sauce, water, brown sugar, and ginger in a small saucepan over low heat. Simmer sauce, stirring occasionally, until ready to use.
2 . While sauce simmers, combine 1/2 cup water, celery, and bell peppers in another small saucepan over medium heat. Cover and cook without stirring for about 10 minutes. Drain and keep covered.
3 . Combine remaining 1 cup water and udon noodles in a large saucepan over medium heat. Cook for 4 to 5 minutes. Drain noodles and return to the saucepan over medium heat. Stir 1/3 of the sauce into the noodles; cook until heated through, 3 to 4 minutes more. Move noodles to the side of the saucepan and add prawns. Cook until opaque throughout, 3 to 5 minutes.
4 . Divide noodles evenly between 2 bowls. Sprinkle prawns with lemon juice while still in the saucepan and stir to coat. Divide vegetables evenly on top of the noodles; divide prawns on top of vegetables. Spoon remaining sauce on top to taste.
1 . Grease an 8-inch (20 cm) square baking pan; reserve. In a large bowl, beat the butter with the sugar and salt using an electric mixer, for 2 minutes or until light and fluffy.
2 . Add the bacon and chives; mix until evenly distributed. Combine the all purpose flour with the rice flour. Add the flour mixture to the butter mixture; stir until just combined.
3 . Press the dough, in an even layer, into the prepared pan. Cover and chill for 30 minutes or until firm.
4 . Preheat oven to 325 degrees F (160 degrees C).
5 . Lightly score the dough with a knife into 16 squares (do not cut all the way through the dough). Brush the top with maple syrup.
6 . Bake for 25 to 35 minutes or until set and lightly golden. Immediately cut through the scored wedges. Transfer pan to a wire rack and cool completely.
1 . Combine chicken broth, chicken, and rice in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
2 . Meanwhile, whisk eggs and Parmigiano-Reggiano cheese together in a small bowl. Season with black pepper. Set aside.
3 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Change the pressure cooker setting to Saute. Pour egg mixture into the broth in a slow steady stream while whisking. Cook for 1 minute. Serve immediately and garnish with parsley.