23.03.13 / Recipes / Author: admin / Comments: (0)
Tags: cake, cakes, chocolate, Cream, History, person, production, sweet, Through, world-famous
History baptism COVA, is the world-famous PASTICCERIA and CONFETTERIA, production of all kinds of pastry cakes, chocolate, etc., still insist on according to the ancestral secret recipe, taste and famous cake, coffee, let a person aftertaste repeatedly, luxuriant crystalline light and paintings constitute a tasteful picture, let you in a comfortable environment, enjoy the thoughtful VIP service, to the Italian fine tradition of elegant beauty enlightenment into filar silk is sweet, rich each visitor’s heart.
Through nearly two hundred years age, COVA following the inheritance of Italy’s most high quality couture classic beauty and elegant taste of life, to provide customers with real milan noble taste. The traditional persistence, persistence, that time precipitates out the distinctive temperament, difficult to go beyond, is not desirable.
COVA star sweet Mango Cream Dome, in three soft and full of sweet butter layer of sponge cake, each layer between the sweet and fresh Mango and smooth as silk Italian variation with sweet Cream, according to the traditional COVA secret recipe, cake, Cream and Mango, the proportion of appropriate, fragrance waft, nearly perfect hierarchy, taste, even kelly Chen has not resist her temptation, often buy home with family and friends is fine taste.
The COVA Chestnut Cream Dome has long been known as the city’s best Chestnut cake, secret COVA secrete recipe from 1817: Italian picking seasonal chestnuts, mix the ingredients and unique gourmet Cream, via multiple work order carefully to build soft slippery sweet, taste unique LiZiRong; Coupled with an Italian chestnuts syrup, cake entrance is full of rich chestnut flavor, smooth, do not be bored with. Every bite is Italian authentic taste, sweet and delicate, let a person aftertaste again and again!
05.03.13 / cooking tips / Author: admin / Comments: (0)
Tags: besciamella white sauce, Bologna, butter, ham, Italian lasagna, sauce, steps
The Lasagna is famous cuisine of the Emilia Romangnae region of Italy is named by the name of the city Bologna where she stays. Although each floor is paved into the same fillings, eat each level was not the same feeling.
Material:
Lasagna skin 500grams, tomato meat sauce, ham meat 2pounds, besciamella white sauce, parmigiano cheese powder, animal butter, salt
Practice
1. Prepare a rectangular baking pan, coated with butter at the bottom of the baking pan, and then coated with a layer of tomato meat sauce.
2. Pave the first layer of dough on ported meat paste, and then coated with meat paste, ham, besciamella white sauce and parmigiano cheese powder.
3. Continue to pave according to the above steps. Follow this step to go, only cover besciamella white sauce and small pieces of butter in the last layer.
4. Place into Oven 180°C, when the surface color darkens and becomes a little coke is baked. Let it cool what you can use.
Tips:
Besciamella white sauce is essential thing about doing Italian Lasagna. If you can’t buy in the supermarket can do in terms of the following steps.
The method is as follows: 100g butter, milk 1lt, a little walnut kernel, a little flour (sifted) 100g, a little salt.
Production steps:
1. Adding butter in pot, after softening, adding the flour sifted good stir until the color becomes thick.
2. Turn off heat, add the hot milk, stirring constantly.
3. Opened fire, and cook over low heat until a small boil, adds a teaspoon of salt and walnuts at the end.
4. Cover the pot and simmer for 15 minutes with low heat to complete! You can appropriately add some salt according to your own taste.
Do not let the pan on the fire heated when mixed with butter and flour, or will be difficult to mix, at the same when mix with milk, should turn off the fire, after the mix evenly, put it on the fire to heat.
07.02.13 / cooking tips / Author: admin / Comments: (0)
Tags: butter, fermentation, milk, potatoes, powder, proteins, sugar, surface, yeast, yolk
Material:
Potatoes, two low powder 120 g, 2 eggs (protein and yolk separated), milk 120ML, warm water 60 g, 5 g of sugar, 2 grams of salt, 5 g of dry yeast, 30 g of butter
Practice:
1. Potatoes, peeled and steamed
2. Pressed into mud or mud fight with reasonable feeder
3. Yeast with warm water and mixed
4. Low powder, salt, and sugar mixed
5. Would melt the yeast water added low powder inside
6. Added milk
7. Plus egg yolk two
8. Impermeable pour melted butter
9. Mixture and mix well and let stand for 30-60 minutes fermentation
10. And then fermented into the mashed potatoes and mix well
11. Proteins sent
12. Potato batter
13. Turn mix well
14. Prepare the pan with a spoon, scoop the batter into
15. Medium heat slow simmer till muffins surface holes appear
16. Carefully turn it over, and then fry until the other side yellowish
25.01.13 / cooking tips / Author: admin / Comments: (0)
Tags: boneless chicken, clams, garlic, green pepper, olive oil, onion, pork, surface, tomatoes
Material
Pork 20 grams, 20 grams of boneless chicken thigh meat, two clams, two shrimp, tomatoes 10 grams, 10 grams of green pepper, red bell pepper 10 grams, onion 10 grams, 5 grams of minced garlic, long meters of 200 grams, chicken broth 400 cc, 20 cc of olive oil, salt to taste
Practice
1. Since the pan, add 20 cc of olive oil to pan, then add the pork small, boneless chicken thigh small fire fast fry flesh-colored to white.
2. Put in practice a pot with garlic, onion, green pepper Ding, red bell pepper, small tomatoes small fry evenly, then pour the long meters fry evenly to shiny.
3. Practice 2 Add the 100 cc commercially chicken broth, the fried roll of the sauce and then put the clams, shrimp stir-fry, and adding a little salt to taste.
4. Take a tin-foil, covering the practice pan surface, turn a small fire and simmer for about 20 minutes (halfway need to open the tin-foil, stirring every 5 minutes, pour 100 ㏄ commercially available chicken broth and mix well a total of three times), to rice cooked the sauce can be.
17.01.13 / cooking tips / Author: admin / Comments: (0)
Tags: banana, butter, cake, homemade dessert, sugar, vanilla, walnuts
This is America’s most popular and most homemade dessert, rich vanilla, banana, soft and sweet, also super simple materials.
Low-gluten flour: 150 grams, 50 grams of butter, 150 grams of sugar, 3 bananas (large), 50 grams of walnuts, 1 egg, vanilla sauce 3 grams, 3 grams of baking soda, 2 grams of salt
Practice:
Butter into the microwave 30 seconds to melt. Banana peeled and smashed, add the butter.
Were added to the sugar, eggs, vanilla sauce, baking soda, salt, and mix well. Add three tablespoons of white sugar.
Sift in the flour, stirring slowly turning. Finally, stir in the walnuts. The small mold into the brush oil into the oven at 180 degrees for about 30-40 minutes.
Tips:
Banana black does not taste good, more suitable for this cake. The taste will be more sweet.
Must use a wooden spoon, stir with a whisk never. Because slow agitation. Otherwise, the taste of the cake will be hard.
09.01.13 / cooking tips / Author: admin / Comments: (0)
Tags: butter, cheese, ketchup, pepper, pork, practice, seasonings
Material
Ground pork 100 grams, 100 grams of ground beef, 1 onion, 2 tablespoons curry powder, 2 tablespoons ketchup, 1 tsp salt, pepper
Practice
1. Onion finely chopped, use 3 tablespoons butter and saute, then add the pig, fried ground beef, and finally into the peas and all the seasonings, stir-fry until the sauce is dry can be.
2. French bread cut into thick sheet, above, painted the practice completed pate, then evenly sprinkle with cheese wire, can be placed in the oven to 180 ° C temperatures and bake for 8 minutes.
02.01.13 / cooking tips / Author: admin / Comments: (0)
Tags: cherry, cherry pie shortbread bites, Lapins, recipe, sour, taste
Adorable taste sweet dessert is regarded as getting happiness by most people. Whenever depressed or upset. The dessert can always bring us the most simple meets. This very lovely cherry pie shortbread bites is no exception.
Tips
Delicious cherry varieties are many, in order to find the real fruit to suit your taste, you also must know varieties and characteristics when eat. The basic knowledge is the first step to become a cherry export. So whether it is picked or purchased on the market, you will not have no idea.
Italy red: French varieties, high yield, taste sweet, a little acid, the skin was purple.
Black Tartarian: the very common varieties, pulp is light red, taste sweet with aromatic, just be not saved.
Lapins: Canada hybrids. Bigger in size and shape is round or oval; thick peel, crisp taste, juicy and sweet and sour taste. It is maturity in the middle of June or late.
Red light: very public early maturing varieties, beautiful and shiny look; hard flesh, pale yellow, taste belongs sweet and sour, is better preserved.
Giant Red: the name is very strange, obviously is yellow, has chosen to call the giant red. Big shape, it is suitable for cultivation, sweet and sour taste, resistant storage and transportation.
Dion: it is little like the giant red, in the growth of the middle of the skin is yellow, turns red after Dion completely ripe, just flesh also keep light yellow, smells, and taste sour with sweet.
Cherry sauce recipe:
300g cherries (fresh or frozen), pitted and chopped
1/8 teaspoon mixed spice
1/3 cup sugar
2 teaspoon lemon juice
1/4 teaspoon pure vanilla syrup or vanilla bean paste
1 meal spoon corn flour (corn starch) and 2 teaspoon cold water
The shortbread pie recipe:
250g salted butter, softened
1 teaspoon vanilla syrup
1/2 cup caster sugar
2 cups plain flour, sifted
1/3 cup rice flour, sifted
1 teaspoon lemon peel
First prepare the cherry sauce; put chopped cherries, mixed spices, sugar, lemon juice and vanilla syrup into a medium saucepan and heat with middle fire. Heat while stirring until the sugar dissolves. In another bowl, mixed well the corn flour and water and then add to the pan, and continue to heat and stir until the mixture becomes viscous, the length of time of about 3-4 minutes. Finally, set aside to wait for cooling.
Preheat the oven to 180℃ (350 ℉), the specifications for the 12-hole, deep hole, 1/2 teaspoon flour cake baking tray coated with good fats. The butter, sugar and vanilla into a queen-size mixing bowl, whipped at high speed with a mixer until the mixture becomes light and fluffy. Sifted flour mixed together and a bowl full bloom, and then adds the plain flour and lemon peel. Mixed well after they are placed in a painted case of the board of the flour, gently knead the flour until the dough bunched up into a group together. The mixed paste spoonful KUAI into the hole of the baking tray, with a finger out of a recess in the intermediate press, and just ready cherry sauce filled into the groove. The prepared tray into the oven and bake for 12-15 minutes until small cakes sent showing the golden color. Remove the tray from the oven and cool for 5 minutes, a little crisp faction then carefully removed from the cave and put online shelves waiting for cool completely. Sprinkle some rock sugar above small cakes, then you can enjoy them!
They can be stored for several days in a sealed box. Or you can find a retro vintage biscuits box like in the picture, holding it while watching TV to enjoy your little cakes. It will be comfortable!
21.12.12 / cooking tips / Author: admin / Comments: (0)
Tags: cake, chimney, Christmas, red velvet cake, Santa Claus, tips
Santa Claus, sleigh, reindeer, Christmas trees, gifts, this is the deepest impression on my Christmas, when I was a child, every Christmas Eve I began to worry about, there is no home chimney, where can Santa Claus go into, secretly told myself he will climb the window. . . So in the evening put pairs of socks on the bedside, waiting Santa Claus given gift in the middle of the night, on the next day I got nothing, although a bit disappointed, I still attribute it to have no chimney in the house. Today you can do the nice cake to the family during the Christmas.
Santa Claus cake (6 cake diameters 5.5cm, 4 cake7cm)
Red velvet cake body
Materials:
Butter 60g, 100g fine sugar, baking powder3.5 g, a whole egg (about 60 g), 102g cake flour, cocoa powder 8g, 10g of red yeast powder, baking soda 1/4 teaspoon, a little salt and vanilla extract 1/2 teaspoon, plain yogurt 100g, 3 drops of red pigment
Cream cheese sauce
Materials:
Cream cheese 65grams, 25grams of powdered sugar, whipping cream 120ml, 25grams of white sugar
Other:
Syrup (30 grams of white sugar, fresh water 20 ml of wine, 1 tablespoon orange), right amount of skittles, right amount of chocolate
Production of red velvet cake blank
1 soften butter at room temperature, add the sugar and salt to stir evenly.
2 Add the whole egg to stir evenly, add the vanilla extract and mix well.
3 All the powder material is mixed sieved twice and then sieve into the butter, mixing.
4 Pour into plain yogurts and mix well, add the right amount of red pigment to adjust color.
5 put them into the pastry bag.
6 squeezes into the mold, about 6-7% full. Preheat the oven to 180 degrees bake for 20 minutes, and the big cake is baked 25 minutes.
7 slices the cake table with a small knives flat the excess cake billet 160 degrees into a baking dishes and bake for 10 minutes, cool slightly and then crush to spare.
8 Cook the syrup, mixing the sugar and water to boil, turn off the engine and let cool after adding a tablespoon of orange wine.
9 smear it on the surface of the cake, after dry, repeat twice.
Tips:
Batter without pigment is dark reddish brown, the color does not look good, but taste is no difference, if you mind the color, you can also put.
I squeeze relatively full batter, at last expand full, normally pushed to 60-70% full.
Making the cheese sauce and decoration
10 heat creams and cheese above the water until softened, add the powdered sugar to mix until smooth. Cool and set aside.
11 add sugar in light cream, add cream and cheese to mix evenly and place them in refrigerate 2 hours.
12 ferment the refrigerated good refrigerated sauce.
13 take the right amount of cheese sauce and spread it on the surface of the cake, smoothing.
14 The top is stained crushed cake slag.
15 put cheese sauce into the flower mouth trumpets flat extrusion hat, and beard. Finally on the eyes and mouth decorated with chocolate beans, rainbow sugar is as the nose.
Tips:
The cheese sauce made out of cannot be ferment, it is in relatively smooth state, can only do simple decoration, if the mounting patterns, lines may not be very clear.
13.12.12 / Recipes / Author: admin / Comments: (0)
Tags: mayonnaise, milk, toast, toast beef hamburger, tomato
Material
1. Onion 30grams, 100grams of minced meat, bread flour 10grams, half of an egg, milk 15 ml, right amount salt and pepper,
2. Three color three slices of toasts, lettuce right amount, cheese piece 1 piece, tomato slice 2 pieces, onion rings 3 laps, pickled cucumber piece right amount, a little mayonnaise, and a little tomato sauce
How to do:
(1) pour oil into pan, stir fry onion until it becomes soft, coloring, and has sweet released.
(2) mix the cooked onions and ground beef, bread flour, eggs, milk, salt, pepper and stir to sticky shape, then use hands with a little salad oil to pressure meat knead into the two same round cakes with same size.
(3) pour oil into pan and heat the pan, fry the hamburger slightly until the two sides having color, then put into the oven to roast, the doneness can be according to personal favor.
(4) first make the toast into round with scissors, the first toast with a layer of mayonnaise, then put into the lettuce, cheese tablet and hamburger, then place the second piece of toast, drench with tomato sauce, and sequence spread into the lettuce silk, hamburger, tomato pieces, onion rings and pickled cucumber tablet, and finally place the third piece of toast.
05.12.12 / Recipes / Author: admin / Comments: (0)
Tags: Italian, Italian cuisine, lemon, Milan calf elbow
Italian cooking is known to focus on the food authentic, Italian cuisine is the most respected of the nature of the raw materials, qualities, and the finished effect. Milan Mavericks elbow is a traditional Italian dishes, crosscutting calf shin meat-based material, accompanied by a small side dish of tomatoes and other liquor into the dishes, slow cooking.
Material: the crosscutting calf tibial meat 1000g, a little flour, butter, two carrots, ripe tomatoes 500grams, or two tablespoons of tomato paste instead, 5 parsleys (two inches long) or 2 celery, a onion, right amount of pepper and salt.
The liquid material: olive oil, Vinos Blancos Secos 250ml, small beef bone broth 1 liter
Sauces Grémolada: a yellow lemon, a squashy orange, 20 pieces of flat fragrant leaves
How to do:
1, selection of fresh calf elbow, after washing, dries them.
2, cut surrounding fat.
3, cattle elbow is around a circle albuginea, cut with scissors or when stew meat will anti roll up, it is not easy to boil.
4, both sides of milk veal evenly are sprinkled with pepper, and are added into flour.
5, pour a little olive oil into pan, add the butter, fry the milk veal
until golden on both sides.
6, dice all the ingredients, prepackaged,bind parsley in a small bundle.
7, heat the pan, add a little olive oil, add onion stir-fry until golden, add the carrots and saute.
8, put the fried calf elbow in the pot flatly, add the right amount of pepper, and dry white.
9, put tomatoes on beef, and finally pour into the broth, all materials must be submerged. And boil with big fire, then turn to simmer gently for about two-and-a-half hours, does not turn the pot in the middle process. Don’t suggest doing this dish with oven, because it is a long time, and the finished soup is too much, so you need to dry up the sauce.
10 put milk veal in plate, filter the rest of the soup and put in another plate, when served, poured in calf elbow. This sauce is very tasty, you can eat a lot!
11, Produce Grémolada: Peel the skin of oranges and lemons, add the chopped parsley leaves, anchovies are chopped into mud, and mix evenly the above three kinds of materials, add a little pepper.