tag:blogger.com,1999:blog-72574808645297290782023-12-03T15:53:17.297-08:00KulinaricaAnonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.comBlogger209125tag:blogger.com,1999:blog-7257480864529729078.post-85875565380461291012016-03-28T03:39:00.003-07:002016-03-28T03:39:55.483-07:00Faltenbrot mit Knoblauch und Kräutern / Хлеб-гармошка с чесноком и зеленью<br />
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Dieses Rezept habe ich im Netz gefunden und fand es schon auf Bildern
sehr ansprechend. Deshalb wurde dieses Brot sofort nachgebacken und
schmückte unseren Ostertisch. Unser Fazit: mega-lecker!<br />
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Dieses
Brot werde ich mit Sicherheit noch oft backen, denn es ist ein echter
Hingucker und Gaumenschmaus bei jeder Grillparty, Brunch, zum Dippen
oder als Beilage bei einem mediterranen Dinner.<br />
Das Rezept habe ich gefunden auf http://ahealthylove3.blogspot.de<br />
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Der Fantasie sind keine Grenzen gesetzt, denn man kann es mit
verschiedensten Füllungen ausprobieren ( Bärlauch, Gewürzen, Pilzen,
Käse usw.).<br />
Es gibt auch süße Varianten, zum Beispiel mit Zimt und
Zucker.<br />
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<b>Zutaten für ein ca 25x16 cm großes Faltenbrot:</b><br /><br /><b>Teig:</b><br /><br /> 600 g Weizenmehl<br /> 200 g lauwarmes Wasser<br /> 100 g Milch<br /> 1 Würfel frische Hefe<br /> 1/2 TL Zucker<br /> 2 1/2 TL Salz<br /> 50 g Olivenöl<br /><br /><b>Füllung:</b><br /><br /> 2 Knoblauchzehen<br /> 1/2 Bund Petersilie ( oder 50 g TK-Petersilie)<br /> 120 g weiche Butter<br /> eine kleine Prise Salz <br /><br /> Olivenöl zum Beträufeln<br /><br />
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Das Wasser und die Milch mit dem Zucker verrühren, Hefe hinein bröckeln und glatt rühren. Dann das Mehl, Salz und Olivenöl zugeben,gut mit einander vermengen (am Besten mit der Küchenmaschine kneten) und ca. 15 Minuten gehen lassen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxfeknbhhdPVChzMoIaUqBid2-5wKlG0rMNSNEZEIlGi9GACeEU02DsAr7q5xW6qWvrUDrPc3pkSBCHenFsFHVoS2gxo6X_tRVCMhfLAgOEbuX2LHbEUvy-EIC9MfUq92AMrtdifGgGTxm/s1600/IMG_6259.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxfeknbhhdPVChzMoIaUqBid2-5wKlG0rMNSNEZEIlGi9GACeEU02DsAr7q5xW6qWvrUDrPc3pkSBCHenFsFHVoS2gxo6X_tRVCMhfLAgOEbuX2LHbEUvy-EIC9MfUq92AMrtdifGgGTxm/s320/IMG_6259.JPG" width="320" /></a> Danach den Teig auf einer leicht bemehlten Oberfläche etwas größer als ein Backblech dünn ausrollen.<br /> <br />
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Für die Füllung den Knoblauch auspressen, die Petersilie fein hacken. Die Butter zerlassen, mit Salz und Knoblauch verrühren und auf den Teig streichen. Mit Petersilie bestreuen.<br /> Den Teig in ca. 5 cm breite Streifen schneiden.<br />
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Die Teigstreifen wie eine Ziehharmonika in Falten legen. <br /> <br />
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Die gefalteten Streifen in eine gebutterte Auflaufform geben, mit etwas Olivenöl beträufeln und 10 Minuten gehen lassen.<br /> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg17rWHNRQVHIG_3TXJ9WtZqGjHgqv0VCPLqV5_OnUmwmHfoUP6DxKJvsA7qhEXUw-FR-8-2eO_yeEPLZbMW30gta3PB-rWl9EAxsz39O-mzhXorZQcCQOeJxDoqbACZ5mRwO4KukCnHT_s/s1600/IMG_6283.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg17rWHNRQVHIG_3TXJ9WtZqGjHgqv0VCPLqV5_OnUmwmHfoUP6DxKJvsA7qhEXUw-FR-8-2eO_yeEPLZbMW30gta3PB-rWl9EAxsz39O-mzhXorZQcCQOeJxDoqbACZ5mRwO4KukCnHT_s/s320/IMG_6283.JPG" width="320" /></a>Den Ofen vorheizen. Das Faltenbrot bei 200 Grad ca 25-30 Minuten braun backen.<br />
Nach der Hälfte der Zeit noch einmal mit etwas Olivenöl beträufeln.<br />
Unten ist mein Brot weich wie Dampfnudeln geworden, oben bildete sich eine schöne Kruste. Nächstes Mal probiere ich es mal mit zusätzlicher Unterhitze aus, damit das Brot auch unten schön kross wird.<br />
Der Duft ist fantastisch! Und es schmeckt super!<br />
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<b><u><span style="color: blue;"></span></u></b><br /><b><u><span style="color: blue;"></span></u></b>Anonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.com1tag:blogger.com,1999:blog-7257480864529729078.post-83079654932124968892015-12-31T07:52:00.002-08:002015-12-31T09:34:38.994-08:00Fruchtiger Schichtsalat / Слоеный салат с фруктами<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiiGv5O63X7hsu-3xo4-GWwni4ZMcdz0xlsbuL0DpjNuOGs8-sTumNFTexyEFFn0-fLURVa-JDjlYQfuw5zangQ6mngnRMY02C0PGozTt8jTVa0POtxf-DTYM0rcLM8O3r0V32dLeXUkiE/s1600/IMG_6120.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiiGv5O63X7hsu-3xo4-GWwni4ZMcdz0xlsbuL0DpjNuOGs8-sTumNFTexyEFFn0-fLURVa-JDjlYQfuw5zangQ6mngnRMY02C0PGozTt8jTVa0POtxf-DTYM0rcLM8O3r0V32dLeXUkiE/s640/IMG_6120.JPG" width="640" /></a><br />
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Dieser einfache Schichtsalat macht sich gut auf jedem Buffet, egal ob im Sommer oder im Winter.<br />
Heute schmückt er unseren Silvestertisch.<br />
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3 Kartoffeln<br />
200 g Fleischwurst<br />
1 Zwiebel<br />
1 Glas Selleriesalat ( 320 ml)<br />
2 säuerlich Äpfel ( Granny Smith, Braeburn)<br />
1-2 kleine Dosen Mandarinen<br />
250 g Mayonnaise<br />
Bund Schnittlauch<br />
schwarzer Pfeffer<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpqZMEduVNtpa9kJvkBaQM1jfOUGx__askVMPouGzm2BJeQA-0Ot9iv05Z8YxE6sdyU1TOK-x3QsLTTwCmyBWSGN66_o9gm36djiLywWMNif6Q8t5tntlrrKn0R_oI_6cBGedzQiDUwGoc/s1600/IMG_6107.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpqZMEduVNtpa9kJvkBaQM1jfOUGx__askVMPouGzm2BJeQA-0Ot9iv05Z8YxE6sdyU1TOK-x3QsLTTwCmyBWSGN66_o9gm36djiLywWMNif6Q8t5tntlrrKn0R_oI_6cBGedzQiDUwGoc/s320/IMG_6107.JPG" width="320" /></a>Kartoffeln mit Schale gar kochen, pellen und in Scheibchen schneiden.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-EvOp_CHNXk4hTAcZTMYj9lLwsR0Cr1lOp_UhrtAZvO6PBVVxb6yYva9JuchjLsyWxPuRi4tDg-78lQFNuV8NTdxy1igB7pP12nIlnk0mEWgdWo4ogu1CtW9emP6kYuw26HK2aP7Ca4kH/s1600/IMG_6103.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-EvOp_CHNXk4hTAcZTMYj9lLwsR0Cr1lOp_UhrtAZvO6PBVVxb6yYva9JuchjLsyWxPuRi4tDg-78lQFNuV8NTdxy1igB7pP12nIlnk0mEWgdWo4ogu1CtW9emP6kYuw26HK2aP7Ca4kH/s320/IMG_6103.JPG" width="320" /></a><br />
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Fleischwurst häuten und in Streifen schneiden<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkuv3s6llXQ5f56p5kdenh2LZwfgohbS67n1VHxDnoHQF67zfCGaKfyCUjL3C5cYqLsOdI_F1NJauetp9gNJmIkB4LbNmyh2HI6TkpPwTLmo2R061EQD60FQQ4JTD-8IRwEWsh0lrPwnIc/s1600/IMG_6101.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkuv3s6llXQ5f56p5kdenh2LZwfgohbS67n1VHxDnoHQF67zfCGaKfyCUjL3C5cYqLsOdI_F1NJauetp9gNJmIkB4LbNmyh2HI6TkpPwTLmo2R061EQD60FQQ4JTD-8IRwEWsh0lrPwnIc/s320/IMG_6101.JPG" width="320" /></a></div>
Zwiebeln würfeln <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji1Ys3tRm5o0YCZ78SrtLz5Nf2DIw1PhBNw6R0NHCuDZI_nXGlyS4tULbKHLfe_zAyfSuOyUCY8PMjNGwYvWAv2YV22mBQ7a1ICju9qLq9cpFTX8bSrZPmqfNXv6Npq9Dfr-N_XfS53nP0/s1600/IMG_6105.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji1Ys3tRm5o0YCZ78SrtLz5Nf2DIw1PhBNw6R0NHCuDZI_nXGlyS4tULbKHLfe_zAyfSuOyUCY8PMjNGwYvWAv2YV22mBQ7a1ICju9qLq9cpFTX8bSrZPmqfNXv6Npq9Dfr-N_XfS53nP0/s320/IMG_6105.JPG" width="320" /></a></div>
Äpfel vierteln, entkernen und in Stifte schneiden.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU-7bABb6n7SKOhzZnj4NV17_xWs-KOu-Q3cRAif29yqYD1_DToDbxrpKK19Yh3tv7m5h_pCwWIX6-OcbWzgEJwHg3fDN3A0ykC0oGKH1EhkYy8A8WkZtuODJiPxMLyzFPQzA_YAmX3g_8/s1600/IMG_6104.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU-7bABb6n7SKOhzZnj4NV17_xWs-KOu-Q3cRAif29yqYD1_DToDbxrpKK19Yh3tv7m5h_pCwWIX6-OcbWzgEJwHg3fDN3A0ykC0oGKH1EhkYy8A8WkZtuODJiPxMLyzFPQzA_YAmX3g_8/s320/IMG_6104.JPG" width="320" /></a><br />
Mandarinen und Selleriesalat abtropfen lassen<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdUeH3NPGqBR8VPbwUiAFtWs4LtLow19wkwx7YkT7z36TqK09aj8lfiwZ9vzVKTj6e9y7pos62z7Zv240Q0-InfGjaY9mQ7LhT814DFjqtWCJHSidw-ic6x4f_Wt7luRTKiralDfPVYmi6/s1600/IMG_6111.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdUeH3NPGqBR8VPbwUiAFtWs4LtLow19wkwx7YkT7z36TqK09aj8lfiwZ9vzVKTj6e9y7pos62z7Zv240Q0-InfGjaY9mQ7LhT814DFjqtWCJHSidw-ic6x4f_Wt7luRTKiralDfPVYmi6/s320/IMG_6111.JPG" width="320" /></a><br />
Alle Zutaten in eine Schüssel einschichten.<br />
Meine Reihenfolge:<br />
Fleischwurst, Selleriesalat, Zwiebeln, Kartoffeln, Äpfel, Mandarinen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3cUCRz1nPB4wM6C4dpqxEyfK6HX7mrhFFyeYrt4guwUn4kq340pKjtm6I1tC4uCkBLUZBfjJABCE9oTDAlEZAP2ETjXk6Hvj9-xBJecDX8X_aHoiDdrE6Ifu0Xva63fCbfxVjIQMtjgv/s1600/IMG_6108.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3cUCRz1nPB4wM6C4dpqxEyfK6HX7mrhFFyeYrt4guwUn4kq340pKjtm6I1tC4uCkBLUZBfjJABCE9oTDAlEZAP2ETjXk6Hvj9-xBJecDX8X_aHoiDdrE6Ifu0Xva63fCbfxVjIQMtjgv/s320/IMG_6108.JPG" width="320" /></a><br />
Die Kartoffeln unbedingt etwas salzen und pfeffern. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXlRfQLtwRXbt1CIYqsLJULr0KAglo5hF4cqcdgKDsrsE_tMvnmCdGl0P2fW4P4iAGMsjKWEw2URDZrD4fUqliXGc0ooQTid7qP9mr91NZu7U1foAlh3JFZlp0QgDlyOBoxZoVYw3SKM4/s1600/IMG_6115.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXlRfQLtwRXbt1CIYqsLJULr0KAglo5hF4cqcdgKDsrsE_tMvnmCdGl0P2fW4P4iAGMsjKWEw2URDZrD4fUqliXGc0ooQTid7qP9mr91NZu7U1foAlh3JFZlp0QgDlyOBoxZoVYw3SKM4/s320/IMG_6115.JPG" width="320" /></a></div>
Schnittlauch fein schneiden. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7UssKqEdfYiE0N8qrTNZ-mtZt4UMBgghuF7u0mk9_-NFGvWOAvHtSpxUDcLZtOXxkDu28UnX2dsGmNd3glKbggIRNefc4Q_VWM71bIoAZgKn46Bf5YiY1lp-OUA9qwhJjykTagWhUA0x/s1600/IMG_6118.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7UssKqEdfYiE0N8qrTNZ-mtZt4UMBgghuF7u0mk9_-NFGvWOAvHtSpxUDcLZtOXxkDu28UnX2dsGmNd3glKbggIRNefc4Q_VWM71bIoAZgKn46Bf5YiY1lp-OUA9qwhJjykTagWhUA0x/s320/IMG_6118.JPG" width="320" /></a></div>
Mayonnaise mit Pffeffer und Schnittlauch verrühren und über den Salat streichen.<br />
Der Salat muss mindestens 1 Stunde im Kühlschrank ziehen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlRV8vpKrdVdTPlzAjcMR9_GeO6BK19TDVJ70UNcbAnIbT-z-6HF7W8bui93MQUdwA3XMUgwzzG_3xf_AnJmLFAWsmCWL6A0m_mIF9iBXn6MJlYUU9Wm_2tl7yhLlpDQQeZU06o7yxof4/s1600/IMG_6120.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlRV8vpKrdVdTPlzAjcMR9_GeO6BK19TDVJ70UNcbAnIbT-z-6HF7W8bui93MQUdwA3XMUgwzzG_3xf_AnJmLFAWsmCWL6A0m_mIF9iBXn6MJlYUU9Wm_2tl7yhLlpDQQeZU06o7yxof4/s640/IMG_6120.JPG" width="640" /></a></div>
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3 средних картошки<br />
200 г вареной колбасы<br />
1 луковица<br />
1-2 маленькие банки консервированных мандарин<br />
1 банка консервированного корня сельдерея<br />
2 кислосладких яблока<br />
немного свежего зелёного лука<br />
250 г майонеза<br />
чёрный молотый перец<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR3naPZtHXhoskGpy1sY6bKYxWkVKb-NRkD4lGwFM9NidxAtwEC3F6wFpHcNokoG2uoujUe7xdpVDTxIkZc1MedeDru7y8NQteYaamY45CVrWvjmVhHR2ZeN_aITRHEW8RXvGPgzdJFB5K/s1600/IMG_6107.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR3naPZtHXhoskGpy1sY6bKYxWkVKb-NRkD4lGwFM9NidxAtwEC3F6wFpHcNokoG2uoujUe7xdpVDTxIkZc1MedeDru7y8NQteYaamY45CVrWvjmVhHR2ZeN_aITRHEW8RXvGPgzdJFB5K/s320/IMG_6107.JPG" width="320" /></a>Картофель сварить в мундире, очистить и нарезать кружками.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhiYhOjFs2Tj-pxTmkYEeXpSUQJalMTuwAjk2L2g8LTrR7eV7JX8d2J2CeMZjUm-s-GHdHGGJvzw2WUvnPY8zfCVhpSavDf1THYfcjncghh2YtNDw32p34yN50dbbDi6IODi3LdHgukPvn/s1600/IMG_6103.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhiYhOjFs2Tj-pxTmkYEeXpSUQJalMTuwAjk2L2g8LTrR7eV7JX8d2J2CeMZjUm-s-GHdHGGJvzw2WUvnPY8zfCVhpSavDf1THYfcjncghh2YtNDw32p34yN50dbbDi6IODi3LdHgukPvn/s320/IMG_6103.JPG" width="320" /></a> Колбасу нарезать крупной соломкой.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyhtbCl17aWvVtVqWei4hmopaMsSgzPB1tdZK_v7JHd0mMOgjt8WSOPTV05wEMFynMLZEz7PWeXiytf5W53USHwW1BZRtwx97dPPPYkATk-WrsxWdTi_y156A8Yl-RRznsuP29GKEq83Wa/s1600/IMG_6101.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyhtbCl17aWvVtVqWei4hmopaMsSgzPB1tdZK_v7JHd0mMOgjt8WSOPTV05wEMFynMLZEz7PWeXiytf5W53USHwW1BZRtwx97dPPPYkATk-WrsxWdTi_y156A8Yl-RRznsuP29GKEq83Wa/s320/IMG_6101.JPG" width="320" /></a><br />
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Репчатый лук нарезать мелкими кубиками. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmH52do96xDmccdCGPUpZ4BkMnQq9emO7B7CxpaFaYpIHwq26O19Onlk00xx4h-PclgsEoB0YNoWYzJNQ6hKbHUx07NxXvKqG6WzBZAewNgkCYFojZpfWZP0tNxUohie5t_JkCvoaEuVk5/s1600/IMG_6105.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmH52do96xDmccdCGPUpZ4BkMnQq9emO7B7CxpaFaYpIHwq26O19Onlk00xx4h-PclgsEoB0YNoWYzJNQ6hKbHUx07NxXvKqG6WzBZAewNgkCYFojZpfWZP0tNxUohie5t_JkCvoaEuVk5/s320/IMG_6105.JPG" width="320" /></a><br />
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Яблоки порезать на четвертинки, а затем соломкой.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE89hS7X6AfiimFICS7PQaXiPnu0nqZgfvEZ2fBO9PRxYJbSlmskNsDF0GLxlRnxPldobHGRl0Tllja7oqKeFYYfNNizcGFArDoCkjSa4mRYhqMZD1j6k06iEKB4IzgxmlYaSUurJ0UVNc/s1600/IMG_6104.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE89hS7X6AfiimFICS7PQaXiPnu0nqZgfvEZ2fBO9PRxYJbSlmskNsDF0GLxlRnxPldobHGRl0Tllja7oqKeFYYfNNizcGFArDoCkjSa4mRYhqMZD1j6k06iEKB4IzgxmlYaSUurJ0UVNc/s320/IMG_6104.JPG" width="320" /></a><br />
Дать стечь соку с сельдерея и мандарин.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5TAJFxUeOudkSvzrM9fbBdT98ZVsbJjNwuVWCL8SngM06lKF5OmM63kMGNqbJqKzahb8v9iRulgiR2fjdUg5Dl2o9bLxG-CYy518UbsSsQuY2CMALAoJIgSFm-K1sYL-h6V_5ARrnPUQN/s1600/IMG_6111.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5TAJFxUeOudkSvzrM9fbBdT98ZVsbJjNwuVWCL8SngM06lKF5OmM63kMGNqbJqKzahb8v9iRulgiR2fjdUg5Dl2o9bLxG-CYy518UbsSsQuY2CMALAoJIgSFm-K1sYL-h6V_5ARrnPUQN/s320/IMG_6111.JPG" width="320" /></a><br />
Сложить ингредиенты слоями в прозрачную салатницу в следующей последовательности: колбаса, сельдерей, лук, картофель, яблоки, мандарины.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiauzCMKLElFYnVtCPv_6Ahkrh8vUu0f47vvKxWURp5jA1fIkfnTVcReVz4eGKR3sLgCnZXtON1CkYOgwoXHOfBzLKp8x90ej38hwpBd4gvqHEZeo3f2p56lNmfWB385warX74xYIdF997J/s1600/IMG_6108.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiauzCMKLElFYnVtCPv_6Ahkrh8vUu0f47vvKxWURp5jA1fIkfnTVcReVz4eGKR3sLgCnZXtON1CkYOgwoXHOfBzLKp8x90ej38hwpBd4gvqHEZeo3f2p56lNmfWB385warX74xYIdF997J/s320/IMG_6108.JPG" width="320" /></a><br />
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Картофельный слой посолить и поперчить.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAzMDAhPmdBcWlhoQVztUMqilqZOAY_a7LwIqh4QBHXJMjbnFxkSjKXHNZN9aOyahCX61-13XIU_piKrwn7Np0GdL48E2XrhqXnyvDR9SWTkfuXH2nuybEEPdzQp4PPzKdx6KSdakN_JC/s1600/IMG_6115.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAzMDAhPmdBcWlhoQVztUMqilqZOAY_a7LwIqh4QBHXJMjbnFxkSjKXHNZN9aOyahCX61-13XIU_piKrwn7Np0GdL48E2XrhqXnyvDR9SWTkfuXH2nuybEEPdzQp4PPzKdx6KSdakN_JC/s320/IMG_6115.JPG" width="320" /></a> Зелёный лук мелко нарезать и добавить в майонез, поперчить.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4EyAGz40geihETMd3oEHibFjicI0HqOgNdG_ogS_X04VZJFagEGUz_RBJuMCdQ-LoUSZGMpabaPsLOvmIB8g817YoWxwbfdkOWAnbLBjrWrYvrLRwe9zMK0hvqY26BMBot2Qw0vTLnS6P/s1600/IMG_6118.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4EyAGz40geihETMd3oEHibFjicI0HqOgNdG_ogS_X04VZJFagEGUz_RBJuMCdQ-LoUSZGMpabaPsLOvmIB8g817YoWxwbfdkOWAnbLBjrWrYvrLRwe9zMK0hvqY26BMBot2Qw0vTLnS6P/s320/IMG_6118.JPG" width="320" /></a><br />
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Смазать майонезом верх салата и отправить на минимум 1 час в холодильник.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiiGv5O63X7hsu-3xo4-GWwni4ZMcdz0xlsbuL0DpjNuOGs8-sTumNFTexyEFFn0-fLURVa-JDjlYQfuw5zangQ6mngnRMY02C0PGozTt8jTVa0POtxf-DTYM0rcLM8O3r0V32dLeXUkiE/s1600/IMG_6120.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiiGv5O63X7hsu-3xo4-GWwni4ZMcdz0xlsbuL0DpjNuOGs8-sTumNFTexyEFFn0-fLURVa-JDjlYQfuw5zangQ6mngnRMY02C0PGozTt8jTVa0POtxf-DTYM0rcLM8O3r0V32dLeXUkiE/s320/IMG_6120.JPG" width="320" /></a><br />
Приятного аппетита!<br />
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<br />Anonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.com0tag:blogger.com,1999:blog-7257480864529729078.post-37307272506232384802015-12-12T14:45:00.001-08:002015-12-17T01:44:52.610-08:00Zaubernüsse mit Schokofüllung / Орешки c шоколадной начинкой<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglY3okCVOEh2l2j1ZdQJhkOmzCdTLoC9JmEdzc9j4klUrF7j3SiQZveqVmkChyphenhyphendG3cyqGPnEOzg6OGK5l-gDpLJ9yYd9wPdaPd2uDkv9NKvXFtIFOzsbOpUto5X-SkbMQKORGHftemeRR6/s1600/IMG_5717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglY3okCVOEh2l2j1ZdQJhkOmzCdTLoC9JmEdzc9j4klUrF7j3SiQZveqVmkChyphenhyphendG3cyqGPnEOzg6OGK5l-gDpLJ9yYd9wPdaPd2uDkv9NKvXFtIFOzsbOpUto5X-SkbMQKORGHftemeRR6/s640/IMG_5717.JPG" width="640" /></a></div>
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Dieses Gebäck ist typisch russisch. Es gibt Unmengen an verschiedenen Rezepten für Teig und Füllung. Die
klassische Füllung ist aus gekochter süßer Kondensmilch, ,,Sguschönka".<br />
Ich mag die Zaubernüsse am Liebsten mit einer Schokoladenfüllung, nach dem Rezept meiner Kollegin.<br />
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Die Nüsse werden in einem speziellen Backautomaten gebacken. Ich besitze sogar zwei unterschiedliche. In dem grösseren Backautomaten werden gleichzeitig 24 Nusshälften gebacken, aber sie sind wesentlich kleiner, als die anderen und deshalb dauert das Backen mindestens genau so lange, wie mit dem kleinerem Model. Mein Favorit ist deshalb der Nussmaker von ,,Efbe-Schott"-ich besitze ein älteres Model. Er bäckt grössere Nusshälften, in die auch mehr Füllung hinein passt.Und er hat den Vorteil, das die Platten herausnehmbar sind: das erleichtert sowohl die Reinigung des Geräts als auch die Entnahme des Gebäcks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYEzPFD8wMNKiKvMizxqJMzCIPyH_CsWesocxQK4rpb8j5KGiLQjXmiGPXkI_jy0plkVrpqaes0DuEshO68YIVdXDfdeX0BBgWEOSwopFBT18KCZ79JKidK-GWhBA-pECCoJLBlwTluE/s1600/megakitchen.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYEzPFD8wMNKiKvMizxqJMzCIPyH_CsWesocxQK4rpb8j5KGiLQjXmiGPXkI_jy0plkVrpqaes0DuEshO68YIVdXDfdeX0BBgWEOSwopFBT18KCZ79JKidK-GWhBA-pECCoJLBlwTluE/s640/megakitchen.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIwMm-Y-YixdP2GzEHLc-Op-Y_GYltmrkr6iU-ozGFqdFGNASl_QFx3GvFG3TtoLu6lNMve3oIWRRQkcZHXbxteIQFi-xtZ_OzXUOAF_3VmHMT0CrVPhSPyE82zlDawVd0b4ChP14HL3Gh/s1600/2013-12-08_140512.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIwMm-Y-YixdP2GzEHLc-Op-Y_GYltmrkr6iU-ozGFqdFGNASl_QFx3GvFG3TtoLu6lNMve3oIWRRQkcZHXbxteIQFi-xtZ_OzXUOAF_3VmHMT0CrVPhSPyE82zlDawVd0b4ChP14HL3Gh/s640/2013-12-08_140512.jpg" width="640" /></a></div>
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<b> Für den Teig:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV9fg9n3nFKNbsWvrTY0P_ZigmOYi4vp1GF37v7T_td7Eicjnbl08ZRJ1H_ygRw-tCwMi_Nifzu7kxMPzxruGEuO87_72m1WSlXatWFlunwoBMK94fQgL-Evw4k-gAPDOqboHt5w3xwOKk/s1600/IMG_5681.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV9fg9n3nFKNbsWvrTY0P_ZigmOYi4vp1GF37v7T_td7Eicjnbl08ZRJ1H_ygRw-tCwMi_Nifzu7kxMPzxruGEuO87_72m1WSlXatWFlunwoBMK94fQgL-Evw4k-gAPDOqboHt5w3xwOKk/s200/IMG_5681.JPG" width="200" /></a>3 Eier<br />
250 g Zucker<br />
250 g Butter<br />
1 Päckchen Backpulver<br />
ca 500 g Mehl<br />
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<b>Für die Schokoladencreme:</b><br />
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3 Eier<br />
200 g Zucker<br />
1-2 EL Kakaopulver<br />
200 g Butter<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSebvrnv0xt9neGnolBq64JBfETe6cevoxjvUkdM-Mb0zM1JC5uFQSuAXIjvnAR8IEj9MnJxC19rrstqZk8iU6bq6gOwrUUgh7q0Ek-LGIwygrpj13PKcs3vGluQfY7wOjfBLhqiTZ9hX0/s1600/IMG_5682.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSebvrnv0xt9neGnolBq64JBfETe6cevoxjvUkdM-Mb0zM1JC5uFQSuAXIjvnAR8IEj9MnJxC19rrstqZk8iU6bq6gOwrUUgh7q0Ek-LGIwygrpj13PKcs3vGluQfY7wOjfBLhqiTZ9hX0/s320/IMG_5682.JPG" width="320" /></a></div>
Die Butter schmelzen, etwas abkühlen lassen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrxnFMECLs6mAh_qKhomC4JihdIp1I4iAfiT-os1zLidyusCU55whnVEr1b_x5MU__yXkItqrpZNyIsOt32LALOtcVbAyh6KugCWB7NK-z33jaN3BWjRj6FYA1o3T9o2j63BALD2Kp8txi/s1600/IMG_5683.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrxnFMECLs6mAh_qKhomC4JihdIp1I4iAfiT-os1zLidyusCU55whnVEr1b_x5MU__yXkItqrpZNyIsOt32LALOtcVbAyh6KugCWB7NK-z33jaN3BWjRj6FYA1o3T9o2j63BALD2Kp8txi/s320/IMG_5683.JPG" width="320" /></a> Eier mit Zucker gut
verrühren.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhM3YBqG-OthijWj3QbBa-L-jmy39p1_ezHY0i29rzgASZiljX0ZXjgci7BO0QHKM2yNi89oEJDXFBa6jeurm_tcdN0RZnqeuv9nYlYs-d99Y-ixurAhfP37kDubgtLaiM1cimhr-QCsao/s1600/IMG_5690.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhM3YBqG-OthijWj3QbBa-L-jmy39p1_ezHY0i29rzgASZiljX0ZXjgci7BO0QHKM2yNi89oEJDXFBa6jeurm_tcdN0RZnqeuv9nYlYs-d99Y-ixurAhfP37kDubgtLaiM1cimhr-QCsao/s320/IMG_5690.JPG" width="320" /></a> Butter zugeben, danach Mehl und Backpulver. Der Teig soll
weich sein und nicht mehr an den Händen kleben. Eventuell noch etwas
Mehl zugeben.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibzJL6mk_xTy4JxTI3dV0jR0mfHe8r-nB0-459C51mgXuhyphenhyphen_dV2puZJ7Y_QPw90jv7lYqqT1GPZJwYTNWbMpZfwvP0zQm6Vf-oublN54SxXLS_H66CzWPN_2C41ytUIvF90nF6ZDjhY_DW/s1600/IMG_5691.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibzJL6mk_xTy4JxTI3dV0jR0mfHe8r-nB0-459C51mgXuhyphenhyphen_dV2puZJ7Y_QPw90jv7lYqqT1GPZJwYTNWbMpZfwvP0zQm6Vf-oublN54SxXLS_H66CzWPN_2C41ytUIvF90nF6ZDjhY_DW/s320/IMG_5691.JPG" width="320" /></a><br />
Den Teig am Besten kalt stellen.<br />
Man
kann ihn aber auch sofort verarbeiten.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GwxZannJ-0SgNJXg0MhJvmAKh7jWg9VkQwjiqIvKcpwQySCR_5R29Zo3DSbHKzrC5HNjS-gdORTMapdrDKBMfWFzFh80_djXb-UP5joXn_FlJXt7s3HFOzqc8VKuVZ2ff3V1mBuoigBE/s1600/IMG_5706.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GwxZannJ-0SgNJXg0MhJvmAKh7jWg9VkQwjiqIvKcpwQySCR_5R29Zo3DSbHKzrC5HNjS-gdORTMapdrDKBMfWFzFh80_djXb-UP5joXn_FlJXt7s3HFOzqc8VKuVZ2ff3V1mBuoigBE/s320/IMG_5706.JPG" width="320" /></a><br />
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Den Teig in mehrere Stücke
teilen, aus jedem Stück eine Rolle rollen und diese in kleine Stückchen
schneiden.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY1uMpuf2VOcu51A6ljCyyoq-ugHm3gHp1AEatsedvrxcgIR5d2bOSTGu4190rgCikmmdWW2hGX9uOo5QPel5WphvLk3AGrP4I6HrwjfJthMU2dK8R2Hc0jj_IxcX91qGIHAJz-6-JaJyS/s1600/IMG_5708.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY1uMpuf2VOcu51A6ljCyyoq-ugHm3gHp1AEatsedvrxcgIR5d2bOSTGu4190rgCikmmdWW2hGX9uOo5QPel5WphvLk3AGrP4I6HrwjfJthMU2dK8R2Hc0jj_IxcX91qGIHAJz-6-JaJyS/s320/IMG_5708.JPG" width="320" /></a><br />
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Probiert erst mal aus , welche Größe für eure Backform
ausreichend ist.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqib71OkTY9HJVAu-rSI0A8t3KFSeohC99drlIcNuagdNbIeQe4S7cbemYP6isKBBvdWDObFYcTbCtsJjra_1RBCgLOZKoumzyo2PxRjGJj4Qr8uG1pzuWMsoOQU3jocZj1G8xrU50JmM/s1600/2013-12-08_140512.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqib71OkTY9HJVAu-rSI0A8t3KFSeohC99drlIcNuagdNbIeQe4S7cbemYP6isKBBvdWDObFYcTbCtsJjra_1RBCgLOZKoumzyo2PxRjGJj4Qr8uG1pzuWMsoOQU3jocZj1G8xrU50JmM/s1600/2013-12-08_140512.jpg" width="320" /></a><br />
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Die Nusshälften goldbraun backen, auskühlen lassen und mit der Creme fülen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6GDI0WPCWWy8biZdO9-PQ_E9N_wfualdXbLU1aAYBtSy8QJ9qatvPsxtKCrkRNRPBKzTEjIgdXO9xody-yKu2oQA62uw5Yd8jv46ObKP5p2dLp7qbGp0mivWN42xVJjPM5fx1GBmAY54O/s1600/IMG_5903.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6GDI0WPCWWy8biZdO9-PQ_E9N_wfualdXbLU1aAYBtSy8QJ9qatvPsxtKCrkRNRPBKzTEjIgdXO9xody-yKu2oQA62uw5Yd8jv46ObKP5p2dLp7qbGp0mivWN42xVJjPM5fx1GBmAY54O/s320/IMG_5903.JPG" width="320" /></a><br />
Diese Teigmenge ergibt so viele Nusshälften. Man kann sie in einem gut verschlossenen Behälter bis zur Füllung aufbewahren. Bedenkt aber, dass die gefüllten Zaubernüsse einpaar Tage ziehen sollten, bevor man sie verspeist. So werden sie weicher und noch feiner.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnGpFJGyJ5edno_NqfHC1cO1eRw6SbXYFO3keT3ZVLVQo0shrGghu3P8a5Fvl5XqzH0GZ1NqXQ-u-QkJGjWae2IxREIRV0IObUvtT2WFDfg3XFlccgvFAXUAUKhj1WBB1YIz8d__3S9bQ/s1600/IMG_5700.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnGpFJGyJ5edno_NqfHC1cO1eRw6SbXYFO3keT3ZVLVQo0shrGghu3P8a5Fvl5XqzH0GZ1NqXQ-u-QkJGjWae2IxREIRV0IObUvtT2WFDfg3XFlccgvFAXUAUKhj1WBB1YIz8d__3S9bQ/s320/IMG_5700.JPG" width="320" /></a><br />
Für die Creme die Eier mit Zucker und Kakao über Wasserdampf so lange
schlagen, bis die Creme am Topfrand kleben bleibt. Erkalten lassen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzj0BSeKPgEXC0KBKF00T3IJMbbkAy826ERz-btoYEftivsBowOseW7m1dzCkJzwQGdPrfDJkip7YDx9tLYDugIYvzHCOA0p8PjjZWZzG4vOa5OHnb8852bYfrMHU0pmQ-60szDOUZsdzu/s1600/IMG_5707.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzj0BSeKPgEXC0KBKF00T3IJMbbkAy826ERz-btoYEftivsBowOseW7m1dzCkJzwQGdPrfDJkip7YDx9tLYDugIYvzHCOA0p8PjjZWZzG4vOa5OHnb8852bYfrMHU0pmQ-60szDOUZsdzu/s320/IMG_5707.JPG" width="320" /></a><br />
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Danach
die Butter unterrühren. Fertig!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisEG4ReBhqE9lY0kheGE9nK1ozJVCN9r5OckIoAXqdX0BQWikFclIMKGJwxQZojhDrTRCCkC-glX1cpSbfiMl2qRyjaMFv8KbHlFMthxqzAs9BahHmCyIXsJf9avfQuB4AOl57WITPi092/s1600/IMG_5710.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisEG4ReBhqE9lY0kheGE9nK1ozJVCN9r5OckIoAXqdX0BQWikFclIMKGJwxQZojhDrTRCCkC-glX1cpSbfiMl2qRyjaMFv8KbHlFMthxqzAs9BahHmCyIXsJf9avfQuB4AOl57WITPi092/s320/IMG_5710.JPG" width="320" /></a><br />
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Die Creme bis zum Füllen kalt stellen.So wird sie fester und die Nusshälften werden schnellen zusammenkleben.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYveMrhZHd7SPLiErS0qATorVlXswbaSzz-44i81wnnzvqWJrD4m5QjwV7PR804PunEGoAfm3MKz2gDWmpGCitB5X0Mannpp2bMv4TESNgEKXx5Juuy_GWvqHGEZmVt-_h32MqxOZZJKTG/s1600/IMG_5711.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYveMrhZHd7SPLiErS0qATorVlXswbaSzz-44i81wnnzvqWJrD4m5QjwV7PR804PunEGoAfm3MKz2gDWmpGCitB5X0Mannpp2bMv4TESNgEKXx5Juuy_GWvqHGEZmVt-_h32MqxOZZJKTG/s320/IMG_5711.JPG" width="320" /></a></div>
Die fertigen Nüsse erst mal auf ein Gitter legen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCiXldaTYe5N9p0pRUI6m3vXNZKDXYO5y9GXjYpaQdAlUkfOaxI4oSei-_lI_PdLCFxq0mZB8g6iscJmSVpGhVjFr0K4hsCj470Shr_Pu-A7l5AMES5hH4WSEt1Y1GBr0WCOiXsV7G5FMw/s1600/IMG_5818.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCiXldaTYe5N9p0pRUI6m3vXNZKDXYO5y9GXjYpaQdAlUkfOaxI4oSei-_lI_PdLCFxq0mZB8g6iscJmSVpGhVjFr0K4hsCj470Shr_Pu-A7l5AMES5hH4WSEt1Y1GBr0WCOiXsV7G5FMw/s320/IMG_5818.JPG" width="320" /></a> Wenn die Nusshälften gut aneinander kleben und nicht mehr verrutschen, die Leckereien in einen Behälter geben und im Laufe der 2-3 Wochen verzehren oder verschenken.<br />
Über so ein besonderes kleines Mitbringsel wird sich jeder freuen!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7iU3u6-O5SI9KFKmnxa9ZMRN_cDnu1QnE_TXBCtx_1fwgZma8ZhBYz9oWeguBj5XkgWPiu6T2GH4-jTEiELSTHNiQeKKyvn5AlTDhnoJtySWb8aWV602SDOnbIay9vFfNZJKKQUC9xk/s1600/IMG_20131212_100036.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7iU3u6-O5SI9KFKmnxa9ZMRN_cDnu1QnE_TXBCtx_1fwgZma8ZhBYz9oWeguBj5XkgWPiu6T2GH4-jTEiELSTHNiQeKKyvn5AlTDhnoJtySWb8aWV602SDOnbIay9vFfNZJKKQUC9xk/s1600/IMG_20131212_100036.jpg" width="240" /></a><br />
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Ach ja, fast habe ich etwas Wichtiges vergessen!<br />
Wer die Zaubernüsse noch nie gegessen hat, sollte sich beim Kosten etwas wünschen. Wer weiß, vielleicht geht der Wunsch in Erfüllung?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPK7CPL4KPkU-eNtxhkJ5JtKP2V0PdqQANY63NZXEEbG3bpmsM_CdYRguJu1F6eVTes8BpO1pAj9ddZ8-D-wytqtNPaEgsfJe8eBqvxDLLprU1OTRCqusZR8pQ54wU5UU97vZfVlyUZxeS/s1600/IMG_5717.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPK7CPL4KPkU-eNtxhkJ5JtKP2V0PdqQANY63NZXEEbG3bpmsM_CdYRguJu1F6eVTes8BpO1pAj9ddZ8-D-wytqtNPaEgsfJe8eBqvxDLLprU1OTRCqusZR8pQ54wU5UU97vZfVlyUZxeS/s640/IMG_5717.JPG" width="640" /></a><br />
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Кто не знает орешки? По моему они пекутся почти в каждой семье.<br />
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Я предлагаю сегодня рецепт орешков с шоколадной начинкой. Тесто получается очень эластичным, а орешки очень вкусными. Конечно же их можно наполнить и вареной сгущёнкой и орешками. Я делаю всегда два вида начинки, на любой вкус.<br />
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<b>Для теста:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRfNAt_kYpnikOFrMqf2slOqQvG_n-8cD7N9VALxGwDUiFUt9iT3MKFH_-2d6fH-6KDSwIoWCKvXpPOgaZZpEbg3ghlwoux00ibYXah7wmwCo2w-2m6wiI-GyWh1vYw0UoigOnL88HASh0/s1600/IMG_5681.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRfNAt_kYpnikOFrMqf2slOqQvG_n-8cD7N9VALxGwDUiFUt9iT3MKFH_-2d6fH-6KDSwIoWCKvXpPOgaZZpEbg3ghlwoux00ibYXah7wmwCo2w-2m6wiI-GyWh1vYw0UoigOnL88HASh0/s200/IMG_5681.JPG" width="200" /></a>3 яйца<br />
250 г сахара<br />
250 г сливочного масла<br />
1 пачка пекарского порошка ( 16 г)<br />
примерно 500 г муки<br />
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<b>Для шоколадного крема:</b><br />
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3 яйца<br />
200 г сахара<br />
1-2 ст.л. какао<br />
200 г сливочного масла<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRI7NZIOqGl_ukbHOb-bavj3UMwmZgsx4n-NPWr2IQah-AZ-Tzzx-g7llKRQkK5kRJWHle-nuULre7SCEqMHdU-I5Z8WR4Zmw5qt6pHz0G2jLgaB0a31hF1yQC_EtnSntXLqIcishK6X2B/s1600/IMG_5682.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRI7NZIOqGl_ukbHOb-bavj3UMwmZgsx4n-NPWr2IQah-AZ-Tzzx-g7llKRQkK5kRJWHle-nuULre7SCEqMHdU-I5Z8WR4Zmw5qt6pHz0G2jLgaB0a31hF1yQC_EtnSntXLqIcishK6X2B/s320/IMG_5682.JPG" width="320" /></a></div>
В микроволновой печи или небольшой кастрюльке растопить масло. Дать ему немного остыть.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZI3S3e35AvLPifYIga95IgEBL6ssXLLtyyaI0QwGPJsuuhSb4xhPj7DlOd6bTsymniVfWN8UjmpbkxK0CUrWv_N-lRdbf5QXVPuSy3KuYb75mOennKdol1cOFEAl7kKkW7fmheHhEV67/s1600/IMG_5683.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZI3S3e35AvLPifYIga95IgEBL6ssXLLtyyaI0QwGPJsuuhSb4xhPj7DlOd6bTsymniVfWN8UjmpbkxK0CUrWv_N-lRdbf5QXVPuSy3KuYb75mOennKdol1cOFEAl7kKkW7fmheHhEV67/s320/IMG_5683.JPG" width="320" /></a><br />
Тем временем взбить яйца и сахар.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNDxy2IE5mk9TRlGj541VysbVDuZlmXATGwJhTtwLs7ux7OW1ol9vJiGgNrlK6-ifD5U3QHkI_ikMLZA7OFeYf0qxqXwNEqgNPfetrce9LV9h-JG7EqaUSqopOW_YCV_Z9Gt8shQ_MzQfN/s1600/IMG_5690.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNDxy2IE5mk9TRlGj541VysbVDuZlmXATGwJhTtwLs7ux7OW1ol9vJiGgNrlK6-ifD5U3QHkI_ikMLZA7OFeYf0qxqXwNEqgNPfetrce9LV9h-JG7EqaUSqopOW_YCV_Z9Gt8shQ_MzQfN/s320/IMG_5690.JPG" width="320" /></a></div>
Затем добавить тёплое масло, а также муку и разрыхлитель.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEdKky8_wvCJGhcu9j144R_istwDhNXlfwUJQ9B4awElE24ZxO1VVHLVqv_OEULXr_cRdHvcBEA2jXxzj6alL5_QeZoCTYNtOu0GbHein5FiIKNJI3fV9E9FcOLWQLs5O0y1vRLAa2w0lU/s1600/IMG_5691.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEdKky8_wvCJGhcu9j144R_istwDhNXlfwUJQ9B4awElE24ZxO1VVHLVqv_OEULXr_cRdHvcBEA2jXxzj6alL5_QeZoCTYNtOu0GbHein5FiIKNJI3fV9E9FcOLWQLs5O0y1vRLAa2w0lU/s320/IMG_5691.JPG" width="320" /></a><br />
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Вымесить тесто. Если оно будет прилипать к рукам, добавить еще немного муки. Тесто лучше всего поставить ненадолго в холод, но можно и сразу использовать.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii5UcMf5CCYDAnYGfTwvevx6f4-6apiX0FEiHJh7Evu17mg5mVrWXhmjPhOmtHBB6ZaUhi0X9rb0P5tIR39D188YxsZ6NQ4hTqx55kWdgH4nWKI05nBPEhOMvueLQKQ8fC2MqcU64z7HuK/s1600/IMG_5706.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii5UcMf5CCYDAnYGfTwvevx6f4-6apiX0FEiHJh7Evu17mg5mVrWXhmjPhOmtHBB6ZaUhi0X9rb0P5tIR39D188YxsZ6NQ4hTqx55kWdgH4nWKI05nBPEhOMvueLQKQ8fC2MqcU64z7HuK/s320/IMG_5706.JPG" width="320" /></a><br />
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Разделить тесто на несколько частей, из каждой части скатать жгут и поделить его на кусочки. Размер кусочков зависит оз орешницы. Сделайте пробный орешек, чтобы найти правильный размер.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGRLnAc_ZstG-H28z5FXYKnDRvqz7yhQ_AVx6ETo_Fhyphenhyphenpb9KZi8m-kCZLxn6aAU0a-TrZBZdSEQrVq1C9ol6-hPUrzvj1IzlLFcVDyFXia_7VzTGLM_HWuGngxIal33oq9pMbC14mUDbz/s1600/IMG_5708.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGRLnAc_ZstG-H28z5FXYKnDRvqz7yhQ_AVx6ETo_Fhyphenhyphenpb9KZi8m-kCZLxn6aAU0a-TrZBZdSEQrVq1C9ol6-hPUrzvj1IzlLFcVDyFXia_7VzTGLM_HWuGngxIal33oq9pMbC14mUDbz/s320/IMG_5708.JPG" width="320" /></a></div>
Выпекать орешки до желаемого оттенка, лишнее тесто по краям убрать.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvIyF3YTtpuOeatqipFfzE0HBoFOvAgQP4QE5sVKV7A_6o07mOCHZOWy0DN66EYZywCb9j0P419zWDaYyh8_u22_kIj9Pvgi5caN9GAWQ7Ppjz1PISVE4nICX2z2-hY1Ee7lg91mcEHqe/s1600/2013-12-08_140512.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvIyF3YTtpuOeatqipFfzE0HBoFOvAgQP4QE5sVKV7A_6o07mOCHZOWy0DN66EYZywCb9j0P419zWDaYyh8_u22_kIj9Pvgi5caN9GAWQ7Ppjz1PISVE4nICX2z2-hY1Ee7lg91mcEHqe/s320/2013-12-08_140512.jpg" width="320" /></a><br />
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Дать выпечке остыть, прежде чем начинить кремом.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTkWxuESE2paAg3Fk3gXf1llf-Xa-YPE7QmMGoLmGprRBUMtHpnGIV36wHZCD0-QL4kh1rZhS4HwahJhTiH440dV7pDJsC9ajNmkRbDflaMN4FLfhxuGoO4u-X-vw-CncS4WncM6l9rY5L/s1600/IMG_5700.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTkWxuESE2paAg3Fk3gXf1llf-Xa-YPE7QmMGoLmGprRBUMtHpnGIV36wHZCD0-QL4kh1rZhS4HwahJhTiH440dV7pDJsC9ajNmkRbDflaMN4FLfhxuGoO4u-X-vw-CncS4WncM6l9rY5L/s320/IMG_5700.JPG" width="320" /></a></div>
Крем очень прост в приготовлении. Его можно сделать заранее. В металлической чашке смешать яйца, сахар и какао, поставить на паровую баню и взбивать венчиком до загустения крема. Крем готов, когда он прилипает к стенкам чашки.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9wwmZ7daClcj6tXj7-8e_IxlcV-2_vxJh3TN0DlJSrNAZcIRf4mdQOHNmIn3xJEzJskc9CIKJ5Nkk2lTHTux93xegLo9uA_qkhKXcRWkbFxARTJGTrBRGxuQHVDI3D8MMgYV-0p4e9dmB/s1600/IMG_5707.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9wwmZ7daClcj6tXj7-8e_IxlcV-2_vxJh3TN0DlJSrNAZcIRf4mdQOHNmIn3xJEzJskc9CIKJ5Nkk2lTHTux93xegLo9uA_qkhKXcRWkbFxARTJGTrBRGxuQHVDI3D8MMgYV-0p4e9dmB/s320/IMG_5707.JPG" width="320" /></a> Дать массе остыть, затем добавить сливочное масло и вновь хорошо взбить-готово! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZDgdKGoXeq0JMODMptbsGR6gpqv1nlnmdtX7TcbiU6XFy5WuXeNdAuVKN0d8tPrijeWUrOCQXgNH2nM3EVk3j5nmm1R5xKC1ffETZoIuoe_POO0dUHCLRtT2ikHM5T21zRtVKjfyA5BGJ/s1600/IMG_5710.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZDgdKGoXeq0JMODMptbsGR6gpqv1nlnmdtX7TcbiU6XFy5WuXeNdAuVKN0d8tPrijeWUrOCQXgNH2nM3EVk3j5nmm1R5xKC1ffETZoIuoe_POO0dUHCLRtT2ikHM5T21zRtVKjfyA5BGJ/s320/IMG_5710.JPG" width="320" /></a></div>
Поставить в холодильник , чтобы крем ещё больше загустел. Начинить и склеить орешки.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB2W20R33J__IVnusIFI1PZBUHPp6Khmmbr-maHJzx6JjUcSEWqHVRv9F3gmxaeSEVENSvLVVCYDCFWvgAAM57c2g7We6c5xekEsvsVPxjzagBDHD2f6g2B9oabAES_r8VtcsozMMPTtW4/s1600/IMG_5711.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB2W20R33J__IVnusIFI1PZBUHPp6Khmmbr-maHJzx6JjUcSEWqHVRv9F3gmxaeSEVENSvLVVCYDCFWvgAAM57c2g7We6c5xekEsvsVPxjzagBDHD2f6g2B9oabAES_r8VtcsozMMPTtW4/s320/IMG_5711.JPG" width="320" /></a><br />
Дать им ,,схватиться", выложив их сначала на решётку, а потом сложить в герметичную посудину.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHvylLIEFtLFHqeZ70b9hbJVINu5fmaBhWwFTVRosfizEJvjtVIjHBa4AMSogYgvvZM5lyCGKcLiN_4WOZiAK4XF3TCqg05SdIxV51qXNm_BCR3f70yBYcEiiRj72lgoVzeytK6i469vV6/s1600/IMG_5818.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHvylLIEFtLFHqeZ70b9hbJVINu5fmaBhWwFTVRosfizEJvjtVIjHBa4AMSogYgvvZM5lyCGKcLiN_4WOZiAK4XF3TCqg05SdIxV51qXNm_BCR3f70yBYcEiiRj72lgoVzeytK6i469vV6/s320/IMG_5818.JPG" width="320" /></a><br />
Если Вы впервые пробуете это лакомство, не забудьте загадать желание!<br />
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Anonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.com0tag:blogger.com,1999:blog-7257480864529729078.post-23260473012015651382015-12-12T13:21:00.001-08:002015-12-12T14:06:13.953-08:00Zitronenplätzchen ,,Schmetterlinge" / Лимонное печенье ,,Бабочки"<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJtUOtpWSiRqmldELGlH7yJh6VC9wKO2KD2MXubIAXOT2fQUwPMARUOI7He_yBs9dywk1c1A49tTtNd0yJGCb07I8TqcOShzfbLIPxKLgBi7O_UuJFNtF-sRhEVWjuWtJCQCiP5Lu_x4D/s1600/IMG_5879.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJtUOtpWSiRqmldELGlH7yJh6VC9wKO2KD2MXubIAXOT2fQUwPMARUOI7He_yBs9dywk1c1A49tTtNd0yJGCb07I8TqcOShzfbLIPxKLgBi7O_UuJFNtF-sRhEVWjuWtJCQCiP5Lu_x4D/s640/IMG_5879.JPG" width="640" /></a></div>
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Aus diesem aromatischen zitronigen Teig habe ich heute Schmetterlinge ( fast echte Zitronenfalter) ausgestochen. Aber natürlich kann man auch andere Figuren ausstechen. Man könnte auch Zitronenscheibchen darstellen: entweder rund oder auch nur halbkreisförmig backen, den Rand mit Eigelb bepinseln, nach dem Backen in der Mitte mit Zuckerguss bestreichen und mit Zitronenabrieb und Pistazien dekorieren.<br />
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<b>Für den Teig: </b><br />
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250 g weiche Butter<br />
200 g Zucker<br />
1 Prise Salz<br />
6 Eier ( nur Eigelbe)<br />
2 unbehandelte Zitronen<br />
500 g Mehl<br />
1 TL Backpulver<br />
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<b>Für den Zitronenguss:</b><br />
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250 g Puderzucker<br />
2-3 EL Zitronensaft ( von den Zitronen für den Teig)<br />
1 El heißes Wasser<br />
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<b>Zum Dekorieren:</b><br />
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Pistazien ( ganze, halbierte oder gehackte)<br />
<b> </b><br />
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Die Zitronen waschen und trocken tupfen, dann die Schale dünn abreiben und den Saft auspressen. Den Saft durch einen Sieb geben, um Kerne und gröbere Teilchen herauszubekommen. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizLZ46BfXVh2yGs__f8gybTeHGn8zaOnKZE_Q7VqD8q4vtrtcF776vNBRghOpE-vc_1Q45a8lxTr_Q_Q8Ans7kZW4W2-22En9RUE-cBqfsKt_tUDgcd_2NrDCJPpfTa8BMYIqBXAjVE2y9/s1600/IMG_5844.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizLZ46BfXVh2yGs__f8gybTeHGn8zaOnKZE_Q7VqD8q4vtrtcF776vNBRghOpE-vc_1Q45a8lxTr_Q_Q8Ans7kZW4W2-22En9RUE-cBqfsKt_tUDgcd_2NrDCJPpfTa8BMYIqBXAjVE2y9/s320/IMG_5844.JPG" width="320" /></a><br />
Eier trennen, das Eiweiß anderweitig verwenden, z.B für Baiser oder Pavlovas.<br />
Butter, Zucker, Salz und die Eigelbe schaumig rühren.<br />
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Etwas von dem Zitronenabrieb und 2 EL Zitronensaft in die Masse rühren. Den Rest beiseite stellen.<br />
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Mehl und Backpulver vermischt dazugeben und darunterarbeiten. <br />
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Den Teig in eine Plastikfolie einwickeln und mindestens 1 Stunde kalt stellen. Der Teig lässt sich am Besten verarbeiten, wenn er noch kalt und etwas fest ist. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnixAF-GfBpY_pSucvlH5hQG_Sma_mexcxf1xnN65_WDrcTIlDqYTmqMuvW6DSTAo2XPJtYKLcYsj1k3B3knOaDgpTUeuH1WnyZbk6XYQjReUZvIMjznQ42X45fAA1fJHzFiWOt6G6xLO/s1600/IMG_5856.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnixAF-GfBpY_pSucvlH5hQG_Sma_mexcxf1xnN65_WDrcTIlDqYTmqMuvW6DSTAo2XPJtYKLcYsj1k3B3knOaDgpTUeuH1WnyZbk6XYQjReUZvIMjznQ42X45fAA1fJHzFiWOt6G6xLO/s320/IMG_5856.JPG" width="320" /></a></div>
Den Teig portionsweise zwischen zwei Lagen Plastikfolie oder auf einer Backmatte ca 4 mm dick ausrollen. Wenn der Teig kleben sollte, kann man etwas Mehl darüber stäuben , aber das versuche ich zu vermeiden, sonst wird der Teig irgendwann zu fest. Besser ist es, den Teig kurz in das Gefrierfach geben, damit er fester wird.<br />
Figuren ausstechen.<br />
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Die ausgestochenen Plätzchen auf ein mit Backpapier belegtes Backblech geben.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEjOIJpLMtBcOR2ZoRc_dJoh-0ule7Xh4ILGSXvujby7F3Lx3Qlw-UrEO87skLEjoD91wmVTQPibA5hJyk0N9we6X5JazU5KBTIbZn44Pk85DlyPtEYGPaJ4gpQidsOU3ZdGrSC02rpS23/s1600/IMG_5871.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEjOIJpLMtBcOR2ZoRc_dJoh-0ule7Xh4ILGSXvujby7F3Lx3Qlw-UrEO87skLEjoD91wmVTQPibA5hJyk0N9we6X5JazU5KBTIbZn44Pk85DlyPtEYGPaJ4gpQidsOU3ZdGrSC02rpS23/s320/IMG_5871.JPG" width="320" /></a>Den Backofen vorheizen. Auf mittlerer Schiene<br />
ca. 10 Minuten bei 200°C backen. Abkühlen lassen und danach verzieren.<br />
Diese Teigmenge ergab 3,5 Bleche.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguO3IarP2pmnQwnkV8iOj15B0Goj18A20bxcye0zmzTeeDCvh6qrennQaAtBYmHSa0Dy3Vnzt7aeZqGUMv_-QzktkhuVIeRxStuDIwh5uvqyKMkR4PwmRWMCTUL5_Ttk1uifLT-5DvbN0A/s1600/IMG_5873.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguO3IarP2pmnQwnkV8iOj15B0Goj18A20bxcye0zmzTeeDCvh6qrennQaAtBYmHSa0Dy3Vnzt7aeZqGUMv_-QzktkhuVIeRxStuDIwh5uvqyKMkR4PwmRWMCTUL5_Ttk1uifLT-5DvbN0A/s320/IMG_5873.JPG" width="320" /></a></div>
Für den Guss Puderzucker mit Zitronensaft und heißem Wasser verrühren. Dabei die Flüssigkeit nach und nach dazu geben, um die Konsistenz zu regulieren.<br />
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Die Plätzchen mit Zitronenguss bestreichen und mit Zitronenschale bestreuen. Mit den Pistazienkernen kann man verschiedene Muster auf die Schmetterlinge zaubern. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPUE5K6S2EB47jqXYvKs71R0jmJOhJINbu76Up7YVgQC8-go-ZaSfhCpJxA-zjzcyXyYgaa5c-RfnTerQ1IvQLRT6LfBSxyfmcdfFg-0r4YJp9yrBeQ9kF4OEXmCHUDOelCE6VCHI5T6R/s1600/IMG_5881.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPUE5K6S2EB47jqXYvKs71R0jmJOhJINbu76Up7YVgQC8-go-ZaSfhCpJxA-zjzcyXyYgaa5c-RfnTerQ1IvQLRT6LfBSxyfmcdfFg-0r4YJp9yrBeQ9kF4OEXmCHUDOelCE6VCHI5T6R/s320/IMG_5881.JPG" width="320" /></a></div>
Zum Schluß habe ich die Pistazienkerne gemahlen und den Rest der Schmetterlinge damit bestreut.<br />
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Beide Varientan schmecken super lecker!<br />
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Rezepte für die Verwertung der Eiweiße:<br />
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http://kulinarica.blogspot.de/2014/12/baiser-makronen.html<br />
http://kulinarica.blogspot.de/2014/12/schaumringe.html<br />
http://kulinarica.blogspot.de/2014/09/pavlova-tortchen-mit-himbeeren.html<br />
http://kulinarica.blogspot.de/2015/07/mini-pavlova-mit-frischen-erdbeeren.html<br />
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Из этого ароматного лимонного теста я решила сделать бабочек. Конечно же можно выбрать другие мотивы, как например из простого кружочка или полукруга можно изобразить лимонные дольки. Для этого вырезать кружки, по желанию порезать пополам, края смазать желтком, а после выпечки смазать серединку белой лимонной помадлой, посыпать свежей цедрой и фисташковыми зёрнами ввиде лимонных косточек.<br />
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<b>Для теста:</b><br />
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250 г мягкого сливочного масла <br />
200 г сахара<br />
щепотка соли<br />
6 яиц ( берутся только желтки)<br />
2 биологочески чистых лимона<br />
500 г муки<br />
1 ч.л. разрыхлителя<br />
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<b>Для лимонной помадки:</b><br />
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250 г сахарной пудры<br />
2-3 ст.л. лимонного сока ( от лимонов, предназначенных для теста)<br />
1 ст.л. горячей воды<br />
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<b>Для украшения:</b><br />
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Зёрна фисташек ( цельные, половинки или раздробленные) <br />
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Вымыть и обсушить лимоны, тонким слоем снять цедру, натерев лимон со всех сторон на тёрке. Порезать лимоны пополам и выдавить сок. Слить его через ситечко в небольшую чашку и отставить в сторону. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjzyFm6ogD8xN1xoLKcqy4mJW6u_g0uPRO-usC3Z47FIvpxE2DvT6KOAEhvXnml2Defosl6hF48G3dn9mUWeNc-4UsYW6A0X7So0RLRo4I1ZnQ0uioI-ufdnzaO1ANU5XA0qyPzPxBXyUf/s1600/IMG_5844.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjzyFm6ogD8xN1xoLKcqy4mJW6u_g0uPRO-usC3Z47FIvpxE2DvT6KOAEhvXnml2Defosl6hF48G3dn9mUWeNc-4UsYW6A0X7So0RLRo4I1ZnQ0uioI-ufdnzaO1ANU5XA0qyPzPxBXyUf/s320/IMG_5844.JPG" width="320" /></a><br />
Отделить белки от желтков. Белки убрать в холодильник и использовать для другой выпечки ( см. ниже).<br />
Взбить масло, сахар, соль и желтки в густую пену.<br />
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Добавить в эту массу немного цедры и 2 ст.л. лимонного сока и продолжать мешать.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDcJrF2sOEl-mBbottwdjTCwannnYEkFXw8AWISRPibfB5m4cl6ksWqTb4TJ3Aez-IOwZLXK-CV9B1jb9a7OPArqS-81SrCT32ZciOzyp-kGOk2qbJq8vE33h5X6nOVYOPdUr0fzroy8xl/s1600/IMG_5845.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDcJrF2sOEl-mBbottwdjTCwannnYEkFXw8AWISRPibfB5m4cl6ksWqTb4TJ3Aez-IOwZLXK-CV9B1jb9a7OPArqS-81SrCT32ZciOzyp-kGOk2qbJq8vE33h5X6nOVYOPdUr0fzroy8xl/s320/IMG_5845.JPG" width="320" /></a>Добавить смешанную с разрыхлителем муку и хорошо вымесить тесто. Если это делается руками, то это нужно делать очень быстро, чтобы тесто не стало слишком тёплым и маслянистым.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6UoYUgen2RWN9Hw9Gu3kxgsPnmttfbubGBYlotwXijg3QEhxxyOkx5o79kojxv-2z0kPTbZv9sAjaaHbEXX-NVqDdHowQDV77Cudco8TP416Aq36CvihsIWdrdxUEq2fgUHX0CG1BWPAO/s1600/IMG_5855.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6UoYUgen2RWN9Hw9Gu3kxgsPnmttfbubGBYlotwXijg3QEhxxyOkx5o79kojxv-2z0kPTbZv9sAjaaHbEXX-NVqDdHowQDV77Cudco8TP416Aq36CvihsIWdrdxUEq2fgUHX0CG1BWPAO/s320/IMG_5855.JPG" width="320" /></a> Завернуть тесто в целлофан и отправить как минимум на час в холод. Чем холоднее тесто, тем легче оно раскатывается.<br />
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Порциями раскатать тесто примерно на толщину 4 мм. Чтобы тесто не прилипало, его можно слегка присыпать мукой, но я стараюсь этого избегать, иначе тесто под конец становится слишком плотным. В основном я раскатываю тесто между двумя слоями целлофановой плёнки или в сложенном вдвое силиконовом коврике.<br />
Если тесто стало слишком мягким и клейким, положить его на пару минут в морозилку. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-ZZhJkCrwOyQXMxruYvK7FcfDReJTyafsaovygpI8R78rz_cFHDVst0r95FXuI-qlKg43enNzc8KTU7ScCaUNhGf-cvYfSgnn9BWuo1lrIg9vSboqxhSQa34tSGDISc0PbK_FWOjklya/s1600/IMG_5857.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-ZZhJkCrwOyQXMxruYvK7FcfDReJTyafsaovygpI8R78rz_cFHDVst0r95FXuI-qlKg43enNzc8KTU7ScCaUNhGf-cvYfSgnn9BWuo1lrIg9vSboqxhSQa34tSGDISc0PbK_FWOjklya/s320/IMG_5857.JPG" width="320" /></a></div>
Выдавить формочками фигурки, выложить их на противень, покрытый пергаментной бумагой.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZaShIpw_UXU13gVpF7GiSBPsCcwyPkxusGz9dzZ3lRqEs5oKWF7MsPARNf3gR8YZgwBPSds0Eps0qfb-qt4fMa8veWIYoiZiZ5rzG74asW114psQgm5KElMXDrQSov-mvm4DvwLvS-yuL/s1600/IMG_5871.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZaShIpw_UXU13gVpF7GiSBPsCcwyPkxusGz9dzZ3lRqEs5oKWF7MsPARNf3gR8YZgwBPSds0Eps0qfb-qt4fMa8veWIYoiZiZ5rzG74asW114psQgm5KElMXDrQSov-mvm4DvwLvS-yuL/s320/IMG_5871.JPG" width="320" /></a> Духовку предварительно разогреть. Выпекать печенье на среднем уровне в течение 10 минут при температуре 200°С. Дать печенью остыть и приступить к украшению изделия.<br />
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Для лимонной помадки в сахарную пудру постепенно и постоянно размешивая добавить лимонный сок и воду до получения нужной консистенции.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbUbzeuIdnrBaIDNytF1aiO0gC9Z6oRMesX7B1LFqmefzKdmuif6pUi_nNlUsbeMWcESJWYOv0BcLD_9K6JLUj-O3_d5LZVssKrMvBOmjl794QGE1DCc9r1ngN37MWz07Uhbhc7sxNOL2L/s1600/IMG_5876.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbUbzeuIdnrBaIDNytF1aiO0gC9Z6oRMesX7B1LFqmefzKdmuif6pUi_nNlUsbeMWcESJWYOv0BcLD_9K6JLUj-O3_d5LZVssKrMvBOmjl794QGE1DCc9r1ngN37MWz07Uhbhc7sxNOL2L/s320/IMG_5876.JPG" width="320" /></a></div>
С помощью кисточки смазать печенье, посыпать оставшейся лимонной цедрой и фисташками.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0fQ9cs63iXpTRL0iPEXz4-XGYMDHaCa9RHjIvyBwZQ4V2RHJZ5QRi9S5KPzeuTgmuFsQHrk8ezQBAlWVMMZBveN_ldtlljjx_jLmCYR-shHxw6lwFHV7Rc5_J9n2fkjhhShkIgQ2aIZU/s1600/IMG_5881.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0fQ9cs63iXpTRL0iPEXz4-XGYMDHaCa9RHjIvyBwZQ4V2RHJZ5QRi9S5KPzeuTgmuFsQHrk8ezQBAlWVMMZBveN_ldtlljjx_jLmCYR-shHxw6lwFHV7Rc5_J9n2fkjhhShkIgQ2aIZU/s320/IMG_5881.JPG" width="320" /></a></div>
Под конец я раздробила фисташки и просто посыпала ими оставшеся печенье.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtVPnkwPPs5f37C4LW3mMrfHXjBW7urblYq67wHyl0HCcq1NbUfadm8QJTOCySxmt0r2j0Z8WFFUXfiRp9P5IqW8QTKaGosWX2EBkNU1Dlu-E0pZiFUvf9ra-z2C3J8f7Cz2uNJg4nsZQ1/s1600/IMG_5886.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtVPnkwPPs5f37C4LW3mMrfHXjBW7urblYq67wHyl0HCcq1NbUfadm8QJTOCySxmt0r2j0Z8WFFUXfiRp9P5IqW8QTKaGosWX2EBkNU1Dlu-E0pZiFUvf9ra-z2C3J8f7Cz2uNJg4nsZQ1/s320/IMG_5886.JPG" width="320" /></a><br />
Получилось тоже очень нарядно и вкусно!<br />
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Куда деть оставшиеся белки? Вот несколько рецептов из моего блога:<br />
http://kulinarica.blogspot.de/2014/12/baiser-makronen.html<br />
http://kulinarica.blogspot.de/2014/12/schaumringe.html<br />
http://kulinarica.blogspot.de/2014/09/pavlova-tortchen-mit-himbeeren.html<br />
http://kulinarica.blogspot.de/2015/07/mini-pavlova-mit-frischen-erdbeeren.html<br />
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<br />Anonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.com0tag:blogger.com,1999:blog-7257480864529729078.post-25862348115140048822015-12-04T12:57:00.001-08:002015-12-04T13:13:12.465-08:00Kuchen ,,Durstige Nonne" / Кекс «Ненасытная монашка» <div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUt84a1-3TNawlGX8AOH25J2ta0YaEvFv_T-NkN03ES-Lywme5aEAOsbN6Y81L0w1JM7s89ZfNFSzRwnqfSCmqwcw1xdkhKBG5-nbyFB0bnmHlGkXrEKDA2CCikRlBzRzTMUJAi0DPTXhyphenhyphen/s1600/IMG_5636.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUt84a1-3TNawlGX8AOH25J2ta0YaEvFv_T-NkN03ES-Lywme5aEAOsbN6Y81L0w1JM7s89ZfNFSzRwnqfSCmqwcw1xdkhKBG5-nbyFB0bnmHlGkXrEKDA2CCikRlBzRzTMUJAi0DPTXhyphenhyphen/s640/IMG_5636.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ1LYeyEW9zPedcWEmeaXLAHGpFH0djhvELGpSIasc39I99kV4sytyQs7X9RMMZG9fcUHGaSXdOm6TkdPX8xGaMScQU0nVAaw7fsBR9eNbhhfMRqY-k0b_LlnrrsJZfd3xV4lIgPAyXv2j/s1600/IMG_5613.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
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Dieser Kuchen hat einen interessanten Namen, über dessen Hintergründe man lange diskutieren könnte, aber ich tue es nicht. Lieber erzähle ich euch, wie dieser Kuchen gemacht wurde und wie er schmeckt :) Denn er ist trotz seiner Einfachheit unglaublich lecker und saftig. Dank dem Schokoladensirup, der den Kuchen durchtränkt und noch dazu ein schönes Muster zaubert, ist dieser Kuchen wirklich etwas Besonderes. Der gebackene Teig ist so porös, dass er die ganze Flüssigkeit sofort aufsaugt. Man kann bei der Herstellung etwas herum experimentieren: wenn man den Kuchen mit unterschiedlich dicken Stäbchen unterschiedlich tief einsticht, werden die Muster jedes Mal anders und eine tolle Überraschung!<br />
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<b>Für den Teig:</b><br />
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6 Eier<br />
180 g Zucker<br />
6 EL Sonnenblumenöl<br />
200 g Mehl<br />
10 g Backpulver<br />
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<b>Für den Sirup:</b><br />
270 g Zucker<br />
400 ml Wasser<br />
125 g Butter<br />
3 EL Kakao <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUq6qJaj13z7CfzKROgZfdkpcefdSP0KgXR50uoaBjCCzyutYLbCX5vrS7gyZagfwKyoFW4ykgs3NkKj-7vzXpouTICBOWIu6v7CyJWJU8RCTj9GgRQ4lNYHD-166S6zD9TMwR5En_AuG/s1600/IMG_5610.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUq6qJaj13z7CfzKROgZfdkpcefdSP0KgXR50uoaBjCCzyutYLbCX5vrS7gyZagfwKyoFW4ykgs3NkKj-7vzXpouTICBOWIu6v7CyJWJU8RCTj9GgRQ4lNYHD-166S6zD9TMwR5En_AuG/s320/IMG_5610.JPG" width="320" /></a>Eier mit dem Zucker schaumig rühren bis der Zucker sich vollständig aufgelöst hat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbidy9B8bPFwvcbOheTrbVhB5q5cganEJsD3s0hkIKU4PF9wBuzCAE1VbfwxZTNHN0RHNqRA0AlzToFOW5eDPfaxazIjyqpgWKGsdTO9xs55GMFYItTYR7p4Nj1GV-QvMko37qtdS-9mIN/s1600/IMG_5616.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbidy9B8bPFwvcbOheTrbVhB5q5cganEJsD3s0hkIKU4PF9wBuzCAE1VbfwxZTNHN0RHNqRA0AlzToFOW5eDPfaxazIjyqpgWKGsdTO9xs55GMFYItTYR7p4Nj1GV-QvMko37qtdS-9mIN/s320/IMG_5616.JPG" width="320" /></a></div>
Vanillezucker und Öl hinzugeben und weiter rühren.<br />
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Das Mehl mit dem Backpulver mischen und über dem Teig sieben. <br />
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Mit einem Löffel vorsichtig unterheben, bis das Mehl sich restlos vermisch hat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK0KakX_0FfNL_6NnrSsb0Qhms2rGiB1nogvITrY6QqXX9tk4zGVfmZn3H86Ce_fjvqkBxj5GkwHSnaDDsRQ0sQAdx2AugpZIHmDUo9URkDa0QP6LGMVA4aBew93h88uXyJH4nbVUJj3zZ/s1600/IMG_5623.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK0KakX_0FfNL_6NnrSsb0Qhms2rGiB1nogvITrY6QqXX9tk4zGVfmZn3H86Ce_fjvqkBxj5GkwHSnaDDsRQ0sQAdx2AugpZIHmDUo9URkDa0QP6LGMVA4aBew93h88uXyJH4nbVUJj3zZ/s320/IMG_5623.JPG" width="320" /></a><br />
Die Backform am Boden fetten, den Backofen <br />
vorheizen. Auf mittleren Schiene bei 170°C ca. 40 Minuten backen. Auskühlen lassen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfrxL3KN4zutp0rFlvuKJKc7pC01OC2VWB92a9IOdfyuVNlnTzKgu_olwS3lFyFUKHtdioJcN_x0hHOvdCCRYz6axQveqCDeBvpv18-p_rv33IbFaKQYa5V5S1AmmA39VvsBOAxvpiDe4Z/s1600/IMG_5625.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfrxL3KN4zutp0rFlvuKJKc7pC01OC2VWB92a9IOdfyuVNlnTzKgu_olwS3lFyFUKHtdioJcN_x0hHOvdCCRYz6axQveqCDeBvpv18-p_rv33IbFaKQYa5V5S1AmmA39VvsBOAxvpiDe4Z/s320/IMG_5625.JPG" width="320" /></a><br />
Für den Sirup das Wasser und Zucker in einem kleinen Topf aufkochen und bei mittleren Hitze ca.5 Minuten etwas einkochen lassen. Dann den Kakao zugeben und gut verrühren.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheO_YBtwK59QbjQTeyZAWl-UzJqmIPX5TQMdCeP5NVU98RVW0T4BhXKU7I4EShw4p8iFm6mcs5zj7hoJe7Zs0A58KpFzvhqSc5K8BucS7utENPRqZoX_WbxduEhw3vmn14EFUwinx-ATej/s1600/IMG_5626.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheO_YBtwK59QbjQTeyZAWl-UzJqmIPX5TQMdCeP5NVU98RVW0T4BhXKU7I4EShw4p8iFm6mcs5zj7hoJe7Zs0A58KpFzvhqSc5K8BucS7utENPRqZoX_WbxduEhw3vmn14EFUwinx-ATej/s320/IMG_5626.JPG" width="320" /></a><br />
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Den Topf von der Platte nehmen und dann die Butter einrühren.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEIYYCDrdCQgeLXMeAKnl61OXvIAs7bTiLGIh9qGsdAUXcqMQn2yFAtNPt07qJG8fnyRuWiqCc1F_pYZZM4iG1rbRYAketbXe3TwVvOzJU9omT_LEnh4lw_m9XCjkyJ_i7lSJL1vFloBT0/s1600/IMG_5627.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEIYYCDrdCQgeLXMeAKnl61OXvIAs7bTiLGIh9qGsdAUXcqMQn2yFAtNPt07qJG8fnyRuWiqCc1F_pYZZM4iG1rbRYAketbXe3TwVvOzJU9omT_LEnh4lw_m9XCjkyJ_i7lSJL1vFloBT0/s320/IMG_5627.JPG" width="320" /></a><br />
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Den Sirup auskühlen lassen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKhyuo8h02pO-t9By0GJG4zmvp4ZozqFnun-WaQ47aCnRf3QRSxcgyhfo9zSN0ZuiPi-dH9wK-jnba5NNZFrngSwG0t51tCowzAL6G8RP6FrtbBSokpOgoDmhWoOhqjg-31VwmOhAP0oYc/s1600/IMG_5629.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKhyuo8h02pO-t9By0GJG4zmvp4ZozqFnun-WaQ47aCnRf3QRSxcgyhfo9zSN0ZuiPi-dH9wK-jnba5NNZFrngSwG0t51tCowzAL6G8RP6FrtbBSokpOgoDmhWoOhqjg-31VwmOhAP0oYc/s320/IMG_5629.JPG" width="320" /></a>Mit einem Stift oder einem anderen Gegenstand Löcher in den Kuchen einstechen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NXNjMKBum2sASle0V7tg-V1CdHtqczKSv2niIJ53a_AIu-9gN_iurTbRV1SWZOOn2YT-2-BIrAMpLHlJK1kPQBNHTr3kA6yf5yVDGP4ufvst1Ii7EkOwczaNUmp3H7E3iXO2sTfV6dMm/s1600/IMG_5630.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NXNjMKBum2sASle0V7tg-V1CdHtqczKSv2niIJ53a_AIu-9gN_iurTbRV1SWZOOn2YT-2-BIrAMpLHlJK1kPQBNHTr3kA6yf5yVDGP4ufvst1Ii7EkOwczaNUmp3H7E3iXO2sTfV6dMm/s320/IMG_5630.JPG" width="320" /></a><br />
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Den Kuchen am Besten auf ein Gitter über einer Auffangschale geben. Den Sirup auf zwei Mal über den Kuchen gießen, bis der Kuchen ihn vollständig,, aufgesogen" hat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnvkSdprLsPJMIz0X5yr9k7yrhIjPAS-DmE86pOVfbvEI4VQyIJFrIED4iNwlq9MzwyhNKJychbs8IROEkzZhJ4_sDg7wvPVca8KAcssMqVeCtKiEOu6s-k_dyyUkbegY-KPyjUEL9zfZ/s1600/IMG_5632.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnvkSdprLsPJMIz0X5yr9k7yrhIjPAS-DmE86pOVfbvEI4VQyIJFrIED4iNwlq9MzwyhNKJychbs8IROEkzZhJ4_sDg7wvPVca8KAcssMqVeCtKiEOu6s-k_dyyUkbegY-KPyjUEL9zfZ/s320/IMG_5632.JPG" width="320" /></a> </div>
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Man lässt den Kuchen am Besten noch etwas stehen, vorzugsweise im Kühlschrank.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcB-mrbU4Gf3Nre6X47JSPfVTytNliQCnklxgPDivwJQ5XKg55rNHgX8X1IfpiuHFNAtLSWlo1yqxtmqQwSY6oI30h4nJe2LjEGeobM8LAInCFgcVU_E1e82Erx5r6ybl9fjg6oOtiyes6/s1600/IMG_5636.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcB-mrbU4Gf3Nre6X47JSPfVTytNliQCnklxgPDivwJQ5XKg55rNHgX8X1IfpiuHFNAtLSWlo1yqxtmqQwSY6oI30h4nJe2LjEGeobM8LAInCFgcVU_E1e82Erx5r6ybl9fjg6oOtiyes6/s320/IMG_5636.JPG" width="320" /></a> </div>
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Et voilà- ein wunderschöner und leckerer Kuchen ist fertig! Gutes Gelingen und zahlreiche Wow-Effekte ! </div>
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Кекс «Ненасытная монашка» получается очень
вкусным, нежным и сочным, благодаря сиропу, пропитывающему эту выпечку.
Количество сиропа можно уменьшить по желанию, но пирог настолько
порист, что данное количество сиропа будет в самый раз. Вся жидкость
впитывается моментально. Обязательно приготовьте этот кекс!<br />
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<b>Для теста:</b><br />
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6 яиц;<br />
1,5 стакана муки;<br />
1 стакан сахара;<br />
6 ст. л. растительного масла;<br />
10 г разрыхлителя.<br />
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<b>Для заливки:</b><br />
2 стакана воды;<br />
1,5 стакана сахара;<br />
125 г сливочного масла;<br />
3 ст. л. какао порошка.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9i8nuPo9mZqcmm0Id_peerz4ULlxbgrW1Y5CzcH9fIiYjxUNKGEWJqeOinpQ9neunG7z9mY9P_J0g4UOd8QV3eVLNaQ4lOM-L6uVbfOFyMHt_JZs4i5RbcD-6QuhXktosjoUzlpRIhBGF/s1600/IMG_5613.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9i8nuPo9mZqcmm0Id_peerz4ULlxbgrW1Y5CzcH9fIiYjxUNKGEWJqeOinpQ9neunG7z9mY9P_J0g4UOd8QV3eVLNaQ4lOM-L6uVbfOFyMHt_JZs4i5RbcD-6QuhXktosjoUzlpRIhBGF/s320/IMG_5613.JPG" width="320" /></a> Яйца взбиваем с сахаром до полного его растворения. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJSYnxrLqqRD_e-CzRwWHjVFxK0iEmlrWsCpba0vn7y0JX1q321bwHnI5q8ltRx7MHVuvBPUPi13RmYr8cTivH7euoFv3Aup0EufZQZz86NajwBZTAg7Z8by0nj_Jpv6s9gKWgDQL77s3/s1600/IMG_5616.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJSYnxrLqqRD_e-CzRwWHjVFxK0iEmlrWsCpba0vn7y0JX1q321bwHnI5q8ltRx7MHVuvBPUPi13RmYr8cTivH7euoFv3Aup0EufZQZz86NajwBZTAg7Z8by0nj_Jpv6s9gKWgDQL77s3/s320/IMG_5616.JPG" width="320" /></a> Затем добавляем
растительное масло, ванилин и взбиваем дальшe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6QBHt6sqGBYl_vjn8YHslKsas8C5n8H4XlEXslUB42_RkMd7PL_SgLwqYRVtFilqocHCYn8u_NPfV3GeoHZNAKUWV_MjQ9mO4LLu7Sh7struWoEUJnrVyv-ZbyB-9r2a0CoUoPOgTjStf/s1600/IMG_5617.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6QBHt6sqGBYl_vjn8YHslKsas8C5n8H4XlEXslUB42_RkMd7PL_SgLwqYRVtFilqocHCYn8u_NPfV3GeoHZNAKUWV_MjQ9mO4LLu7Sh7struWoEUJnrVyv-ZbyB-9r2a0CoUoPOgTjStf/s320/IMG_5617.JPG" width="320" /></a><br />
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Просеиваем в тесто муку и разрыхлитель. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz4lwAnB8ZtD9BtRqAyOeEAG2h-Y8TwIpuslIC5Iu_odTgzP6L0oIb3QvTdHI71WkzLYd7_Vvp5rvm927hcRwy5_QRMm0j4W5P6AZv40ILrCL2oQWn8o2jfYHyNY7UhwZYvCcNLUs0kUeV/s1600/IMG_5619.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz4lwAnB8ZtD9BtRqAyOeEAG2h-Y8TwIpuslIC5Iu_odTgzP6L0oIb3QvTdHI71WkzLYd7_Vvp5rvm927hcRwy5_QRMm0j4W5P6AZv40ILrCL2oQWn8o2jfYHyNY7UhwZYvCcNLUs0kUeV/s320/IMG_5619.JPG" width="320" /></a> Осторожно вымешиваем лопаточкой до однородной консистенции.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK0KakX_0FfNL_6NnrSsb0Qhms2rGiB1nogvITrY6QqXX9tk4zGVfmZn3H86Ce_fjvqkBxj5GkwHSnaDDsRQ0sQAdx2AugpZIHmDUo9URkDa0QP6LGMVA4aBew93h88uXyJH4nbVUJj3zZ/s1600/IMG_5623.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK0KakX_0FfNL_6NnrSsb0Qhms2rGiB1nogvITrY6QqXX9tk4zGVfmZn3H86Ce_fjvqkBxj5GkwHSnaDDsRQ0sQAdx2AugpZIHmDUo9URkDa0QP6LGMVA4aBew93h88uXyJH4nbVUJj3zZ/s320/IMG_5623.JPG" width="320" /></a><br />
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Выливаем тесто в смазанную маслом форму для
выпекания.<br />
Выпекаем 40 минут при температуре 170 градусов.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCj2oMngVLkdYHzg1IUx_TUTFLJOGLjrcZku8IA8fR9ZhK5actZgpDm4OFd_z6R2F6hyEDvjeA0NP87zXSOnRYLSB5DBauw28pG2_2U3W7z6fZ-zdejzdwNBWV3m_Ma6bC29xwHat98l_Z/s1600/IMG_5629.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCj2oMngVLkdYHzg1IUx_TUTFLJOGLjrcZku8IA8fR9ZhK5actZgpDm4OFd_z6R2F6hyEDvjeA0NP87zXSOnRYLSB5DBauw28pG2_2U3W7z6fZ-zdejzdwNBWV3m_Ma6bC29xwHat98l_Z/s320/IMG_5629.JPG" width="320" /></a> В остывшем кексе с помощью карандаша или ручки проделываем дырочки. Дырочки проделывайте не очень
близко друг к другу, чтобы внутри кекс получился не полностью пропитан , а чтобы образовывались узоры внутри кекса. Я прокалывала кекс насквозь, но можно вариировать глубину и толщину проколов. Таким образом узоры всегда получаются разными.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfrxL3KN4zutp0rFlvuKJKc7pC01OC2VWB92a9IOdfyuVNlnTzKgu_olwS3lFyFUKHtdioJcN_x0hHOvdCCRYz6axQveqCDeBvpv18-p_rv33IbFaKQYa5V5S1AmmA39VvsBOAxvpiDe4Z/s1600/IMG_5625.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfrxL3KN4zutp0rFlvuKJKc7pC01OC2VWB92a9IOdfyuVNlnTzKgu_olwS3lFyFUKHtdioJcN_x0hHOvdCCRYz6axQveqCDeBvpv18-p_rv33IbFaKQYa5V5S1AmmA39VvsBOAxvpiDe4Z/s320/IMG_5625.JPG" width="320" /></a><br />
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Для приготовления сиропа в кастрюльку высыпаем сахар и воду. Доводим
до кипения и варим на среднем огне 5 минут. Затем добавляем какао,
размешиваем.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheO_YBtwK59QbjQTeyZAWl-UzJqmIPX5TQMdCeP5NVU98RVW0T4BhXKU7I4EShw4p8iFm6mcs5zj7hoJe7Zs0A58KpFzvhqSc5K8BucS7utENPRqZoX_WbxduEhw3vmn14EFUwinx-ATej/s1600/IMG_5626.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheO_YBtwK59QbjQTeyZAWl-UzJqmIPX5TQMdCeP5NVU98RVW0T4BhXKU7I4EShw4p8iFm6mcs5zj7hoJe7Zs0A58KpFzvhqSc5K8BucS7utENPRqZoX_WbxduEhw3vmn14EFUwinx-ATej/s320/IMG_5626.JPG" width="320" /></a><br />
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B самом конце добавляем сливочное масло.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-pvWTRzXf7A01BZhXi2ThVhPeCtFDebEJtcuhz0KjuDLYa9EKSikhAhexP6iHvZ0SGk6bIw9Ba8WenVivexWbdheKTYtiIls35GUPBabi8ECcYqsfe0W61WupEERsWGgquDnmjvpasUy/s1600/IMG_5627.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-pvWTRzXf7A01BZhXi2ThVhPeCtFDebEJtcuhz0KjuDLYa9EKSikhAhexP6iHvZ0SGk6bIw9Ba8WenVivexWbdheKTYtiIls35GUPBabi8ECcYqsfe0W61WupEERsWGgquDnmjvpasUy/s320/IMG_5627.JPG" width="320" /></a><br />
Даем сиропу остыть.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8U4ZfOvSxcSyF1k7tEIgUjCvI4n89tECYGvpiLX88DCgsPtumfXAiXA80YmJ-B8_Qb1OyiPinIAY3hjOHhAs9bKV78PoaOHpXhGhvDCmxze0Dka9zafTmr04dPBv900HBwc6KjrZLrtD/s1600/IMG_5631.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8U4ZfOvSxcSyF1k7tEIgUjCvI4n89tECYGvpiLX88DCgsPtumfXAiXA80YmJ-B8_Qb1OyiPinIAY3hjOHhAs9bKV78PoaOHpXhGhvDCmxze0Dka9zafTmr04dPBv900HBwc6KjrZLrtD/s320/IMG_5631.JPG" width="320" /></a><br />
Остывший сироп выливаем на остывший кекс в два
захода. Половину заливки выливаем сразу, ждем пока она впитается в кекс,
затем выливаем остальную часть.<br />
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Даем сочному, нежному кексу «Ненасытная монашка» напитаться и можно подавать на стол.<br />
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<a class="txt_img_preview cboxElement" href="http://rutxt.ru/files/4219/original/d91871794e.JPG" rel="imagebox" target="_blank" title="Даем сочному, нежному кексу «Ненасытная монашка» напитаться и можно подавать на стол.
"></a>
<a class="txt_img_preview cboxElement" href="http://rutxt.ru/files/4219/original/b2f6d69cca.JPG" rel="imagebox" target="_blank" title="Яйца взбиваем с сахаром до полного его растворения, добавляем растительное масло, разрыхлитель и муку. Выливаем тесто в форму для выпекания."></a>Anonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.com1tag:blogger.com,1999:blog-7257480864529729078.post-51044859146946413142015-12-04T09:20:00.004-08:002015-12-04T11:07:45.154-08:00Karotten-Lebkuchen / Морковные пряники<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMuY1A5-TlE2vHx9_fu-Fkd8GctGDT_yj9usDKsgRqUU9QmC-vAalmewzDD9Xm51F9QG1pl47gNdYe3UD0O8bj6sK_JYqqGrm5xADkMc9KFUExEvcPI6zUTBRUcvkCqG8WGmCklNxeNxUw/s1600/IMG_5769.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMuY1A5-TlE2vHx9_fu-Fkd8GctGDT_yj9usDKsgRqUU9QmC-vAalmewzDD9Xm51F9QG1pl47gNdYe3UD0O8bj6sK_JYqqGrm5xADkMc9KFUExEvcPI6zUTBRUcvkCqG8WGmCklNxeNxUw/s640/IMG_5769.JPG" width="640" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmiBs_j9QrMWOZu1xPs4qd8QjiZqXs8h_XaJgZafxFCZQXfpGyYx1HnQlqp8q20sU223_l_yDH6MATJBcV2okoIRQ3LzQQODlufiH-B4w1CIvXqona2hU86d6aV6-oYPyud0PZcEDmZwxc/s1600/IMG_5769.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
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Das sind die besten Lekuchen, die ich jemals in meinem Leben gegessen habe!<br />
Jedes Jahr habe ich mir vorgenommen, sie nach dem Rezept meiner Mama nachzubacken, aber es kam dann doch nicht dazu. Nun habe ich sie heute gebacken und will dieses Geheimrezept mit euch teilen! Diese Lebkuchen sind sehr fein, saftig, weich und einfach sehr lecker!<br />
Probiert es aus, es lohnt sich wirklich!<br />
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<b>Für 40 Stück:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5hdVApgWPXUGGx5h7YaxRj_qJc6LBrZXQ7FAjn6cAl-RACktzqYYT53WvsnSYSTBu2e19J8jDXlit43CEVmwKDMefCDEZYD3B3u8DGvToXaXf3cuTdlnoxK_rkfrlugXba-NrUzIi29-/s1600/IMG_5730.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5hdVApgWPXUGGx5h7YaxRj_qJc6LBrZXQ7FAjn6cAl-RACktzqYYT53WvsnSYSTBu2e19J8jDXlit43CEVmwKDMefCDEZYD3B3u8DGvToXaXf3cuTdlnoxK_rkfrlugXba-NrUzIi29-/s320/IMG_5730.JPG" width="320" /></a>4 große Eier<br />
250 g Zucker<br />
125 g Karotten<br />
1 TL Zimt<br />
etwas Muskat<br />
2 EL Kakao<br />
1 Päckchen Lebkuchengewürz<br />
65 g Zitronat<br />
65 g Orangeat<br />
125 g gemahlene Haselnüsse<br />
125 g gemahlene Mandeln<br />
190 g Mehl<br />
5 g Hirschhornsalz<br />
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40 Oblaten, 7 cm im Durchmesser<br />
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Zum Verzieren:<br />
Schokoladen- oder Puderzuckerglasur<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUM0XPT52jwH1Wz4JFSEX2trPxBrDbG_iza_sAC2oXlY6CVC2IOGrdVP75mX8K4GOdWZQ3xwiJu5nrZqdBX09yb3ztgk3iAy7HgFV5Tuq05G1XV-QaQu2EaNPcBafh0Lq6aHciIuyqB6j/s1600/IMG_5734.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUM0XPT52jwH1Wz4JFSEX2trPxBrDbG_iza_sAC2oXlY6CVC2IOGrdVP75mX8K4GOdWZQ3xwiJu5nrZqdBX09yb3ztgk3iAy7HgFV5Tuq05G1XV-QaQu2EaNPcBafh0Lq6aHciIuyqB6j/s320/IMG_5734.JPG" width="320" /></a></div>
Eier aufschlagen und schaumig rühren. Dann den Zucker einrieseln lassen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFiY4LTb8HZ0gDWuzZ3nQkHjG_n2gtYkTlN66DCaYdTIfmbm9o96vlDgBt3Z0HbDMB22nVNdMrT80tR07VI_iMCba_dMDrlSkEL-xRLBYeYcj9JsOv9kJpe0T8nlO9CKIfKF5fjC8tlwkP/s1600/IMG_5735.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFiY4LTb8HZ0gDWuzZ3nQkHjG_n2gtYkTlN66DCaYdTIfmbm9o96vlDgBt3Z0HbDMB22nVNdMrT80tR07VI_iMCba_dMDrlSkEL-xRLBYeYcj9JsOv9kJpe0T8nlO9CKIfKF5fjC8tlwkP/s320/IMG_5735.JPG" width="320" /></a>Weiter schlagen, bis der Zucker sich gelöst hat und die Masse ein schönes Volumen hat.. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXPIP7trAJSh5plF7z-Y1pLoI_Zbjfo4y8tywSbLKlxQly0-csjIvCJrgJ9HSco5LDnrxQgfZpX5wunLMhw9GFtYMZGfjQSjTDZv4ISyM7b2IELnCNNzbXSwMo1auEhCtixuNV4c8-EIQU/s1600/IMG_5736.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXPIP7trAJSh5plF7z-Y1pLoI_Zbjfo4y8tywSbLKlxQly0-csjIvCJrgJ9HSco5LDnrxQgfZpX5wunLMhw9GFtYMZGfjQSjTDZv4ISyM7b2IELnCNNzbXSwMo1auEhCtixuNV4c8-EIQU/s320/IMG_5736.JPG" width="320" /></a></div>
Karotten schälen und fein raspeln oder hacken. <br />
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Karotten, Gewürze, Nüsse und Mehl in den Teig geben und gut vermengen. <br />
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Orangeat und Zitronat feiner mahlen und ebenfalls in den Teig geben. <br />
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Zum Schluß das Hirschhornsalz abmessen und in ca.2 Tl Wasser auflösen. Die Lösung in den Teig geben und alles gut verrühren.<br />
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Mein Teig ist etwas zu flüssig geworden ( Foto), denn ich habe wirklich riesige Eier verwendet, deshalb gab ich noch etwas gemahlene Nüsse hinzu, um eine festere Konsistenz zu erhalten.<br />
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Den Teig ( jeweils einen gehäuften Eßlöffel ) auf Oblaten streichen, dabei etwas Rand frei lassen. <br />
Die Oblaten nicht zu nah aneinander platzieren.<br />
Aus dieser Teigmenge hatte ich drei Bleche voll Lebkuchen herausbekommen .<br />
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Auf mittleren Schiene 20 Minuten bei 170°-180° C backen. Auskühlen lassen.<br />
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Die Glasur nach Anleitung erwärmen und die Lebkuchen damit bestreichen. Nach dem Festwerden der Glasur kann man die Lebkuchen in eine Blechdose aufbewahren.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3fa_uBrS5sqLp86xVRgi-0LBe9fOSbiYMxYBXSmW8Ov-q_6qQbfnCv675x4juJPKLvdZ36H53dzG3ph3L4VWd2KoWkI0DcC-Msh7G1w38XBb5pBGmYy8eYYdNoZ9i1lQIYmYUdBTsvGRo/s1600/IMG_5806.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3fa_uBrS5sqLp86xVRgi-0LBe9fOSbiYMxYBXSmW8Ov-q_6qQbfnCv675x4juJPKLvdZ36H53dzG3ph3L4VWd2KoWkI0DcC-Msh7G1w38XBb5pBGmYy8eYYdNoZ9i1lQIYmYUdBTsvGRo/s320/IMG_5806.JPG" width="320" /></a>Sosehen die Lebkuchen innen aus: locker, saftig und schokoladig! Mmmh ...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMuY1A5-TlE2vHx9_fu-Fkd8GctGDT_yj9usDKsgRqUU9QmC-vAalmewzDD9Xm51F9QG1pl47gNdYe3UD0O8bj6sK_JYqqGrm5xADkMc9KFUExEvcPI6zUTBRUcvkCqG8WGmCklNxeNxUw/s1600/IMG_5769.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMuY1A5-TlE2vHx9_fu-Fkd8GctGDT_yj9usDKsgRqUU9QmC-vAalmewzDD9Xm51F9QG1pl47gNdYe3UD0O8bj6sK_JYqqGrm5xADkMc9KFUExEvcPI6zUTBRUcvkCqG8WGmCklNxeNxUw/s640/IMG_5769.JPG" width="640" /></a><br />
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Этот рецепт пряников я выпросила у мамы, она печёт их каждый год, а у меня всё руки не доходили! Сегодня я наконец добралась до них и скажу по секрету: это теперь мой любимый рецепт пряников к Рождеству! Они получаются такими мягкими, сочными, ароматными и обалденно вкусными! Попробуйте, не пожалеете!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUi-x-vaQWZ-3xEq7MJqVm7hPMwdL8HlzaPfuqYcpvb5PwDag2tOOCRq40k98gUHDqOrndE5iipHRrMXG6R5KKqUhNAmYl9viGspAXUCpL5dLWw8jAhCPc4mIJe6EZ8LelmwLldysX1lox/s1600/IMG_5730.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUi-x-vaQWZ-3xEq7MJqVm7hPMwdL8HlzaPfuqYcpvb5PwDag2tOOCRq40k98gUHDqOrndE5iipHRrMXG6R5KKqUhNAmYl9viGspAXUCpL5dLWw8jAhCPc4mIJe6EZ8LelmwLldysX1lox/s320/IMG_5730.JPG" width="320" /></a></div>
<b>Для 40 штук:</b><br />
4 крупных яйца<br />
250 г сахара<br />
125 г тёртой моркови<br />
1 ч.л. корицы<br />
немного муската<br />
2 ст.л. какао<br />
1 пакетик специй для пряников ( в его состав входит корица, гвоздика, кориандр, имбирь,пимента,мускатный орех,цедра цитрусовых)<br />
65 г лимонных цукатов<br />
65 г апельсиновых цукатов<br />
125 г молотого фундука<br />
125 г молотого миндаля<br />
190 г муки<br />
5 г аммония<br />
2 ч.л. воды<br />
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40 оплаток диаметром 7 см<br />
Готовая шоколадная глазурь<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_cO32X7mgGC8FY1MADRbqxuVwsoygOIKbP7PSN8xXKoxwn2brNProYUtlD9q4SVIF5EDt6ue_5s3ZKgttGL2718vaL6DxD0YaLv1cUteX63JzOmppNBwkgIu2HnbCaprvaYblj4utKJg/s1600/IMG_5734.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_cO32X7mgGC8FY1MADRbqxuVwsoygOIKbP7PSN8xXKoxwn2brNProYUtlD9q4SVIF5EDt6ue_5s3ZKgttGL2718vaL6DxD0YaLv1cUteX63JzOmppNBwkgIu2HnbCaprvaYblj4utKJg/s320/IMG_5734.JPG" width="320" /></a></div>
Яйца взбить в пену. Постепенно всыпая сахар, взбивать до пышности и полного растворения сахара.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0KfEKlk9ZsUZIbhPVEe4C6q2KNXyHnZQAXs9MGWdI8QhFkaUDev1ozSoPOCpMzZeSIhAbxyEtL4rGm3smyoq_hopW5rbWff9ZqxXZhNySgn5ADZpoLCL4kwxVVkSSf1stQX2nFqa2hkj/s1600/IMG_5735.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0KfEKlk9ZsUZIbhPVEe4C6q2KNXyHnZQAXs9MGWdI8QhFkaUDev1ozSoPOCpMzZeSIhAbxyEtL4rGm3smyoq_hopW5rbWff9ZqxXZhNySgn5ADZpoLCL4kwxVVkSSf1stQX2nFqa2hkj/s320/IMG_5735.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRxDG73eOij3Q4yuGZ-_HQDkf-aPbQ4JQpSIhHhYMxihkAKaspLInNVx0LeEr7qLmHSzS2psAy53Bx2VyGxniVWOKnS_sTBQqevp28GlCeN9vn0LSH4g3lAO9Ol3UOZIlx15cNMnxO4GM/s1600/IMG_5736.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRxDG73eOij3Q4yuGZ-_HQDkf-aPbQ4JQpSIhHhYMxihkAKaspLInNVx0LeEr7qLmHSzS2psAy53Bx2VyGxniVWOKnS_sTBQqevp28GlCeN9vn0LSH4g3lAO9Ol3UOZIlx15cNMnxO4GM/s320/IMG_5736.JPG" width="320" /></a></div>
На мелкой тёрке натереть морковь или измельчить её на комбайне и добавить в тесто.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiahPNEOJrPagpcThKd9W0I_rqviI9zKKNuPJDGilF9CxRB6FQPHiZ723dA9vb1xU6v7ZPqTcC1oRi2efA4GKaAV0Xo8TTqAKjHeMm0bfyJhDhy7IBpGXoi7d4UdBQWTVxS-IyOqCqPozNV/s1600/IMG_5737.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiahPNEOJrPagpcThKd9W0I_rqviI9zKKNuPJDGilF9CxRB6FQPHiZ723dA9vb1xU6v7ZPqTcC1oRi2efA4GKaAV0Xo8TTqAKjHeMm0bfyJhDhy7IBpGXoi7d4UdBQWTVxS-IyOqCqPozNV/s320/IMG_5737.JPG" width="320" /></a> Добавить все пряности, молотые орехи и муку.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYi7mTbuA4C8eE8hLKK4qlYIgDI3rjqaOTYIaCqcWAQQIwt7csVdaFRfm2AXV2UvzkLfV9XJZxlm0ppw96CpQAGGzgq08fanHq6SuiQT0yMustemh-rC65JugvX-HWMwh5jCc5CGwPZrGU/s1600/IMG_5740.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYi7mTbuA4C8eE8hLKK4qlYIgDI3rjqaOTYIaCqcWAQQIwt7csVdaFRfm2AXV2UvzkLfV9XJZxlm0ppw96CpQAGGzgq08fanHq6SuiQT0yMustemh-rC65JugvX-HWMwh5jCc5CGwPZrGU/s320/IMG_5740.JPG" width="320" /></a><br />
Измельчить цукаты и также добавить в тесто. Всё хорошо перемешать до однородной массы.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQx3ljIwejrgK7lGhXHzbpT3cXSN_m3FOgu0jikFwWDMIY2y5Ktn_Y33XCNrXUO9pqZ3u1-TPOZTOlWf7FJ_Zd6L5E-OTayswXeyVcsRKM6L91PXf1rmY74Ckyidv7OfKJ8uXA_jTQuu5f/s1600/IMG_5742.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQx3ljIwejrgK7lGhXHzbpT3cXSN_m3FOgu0jikFwWDMIY2y5Ktn_Y33XCNrXUO9pqZ3u1-TPOZTOlWf7FJ_Zd6L5E-OTayswXeyVcsRKM6L91PXf1rmY74Ckyidv7OfKJ8uXA_jTQuu5f/s320/IMG_5742.JPG" width="320" /></a> Под конец развести аммоний в воде. Ещё раз перемешать тесто.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiC2V5ADVMOBz38j2qIp0_54Zu0FLjozlYL-0t0RQKujjPYBh27_plXvvp7gdG4zEAhi26bTRKkq9Sc89hDkT2ZmzOxqk8bLvtkGVcAELQWcL7KoK9QSEhXBDWf2La2SH_YQIi3jySh05p/s1600/IMG_5755.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiC2V5ADVMOBz38j2qIp0_54Zu0FLjozlYL-0t0RQKujjPYBh27_plXvvp7gdG4zEAhi26bTRKkq9Sc89hDkT2ZmzOxqk8bLvtkGVcAELQWcL7KoK9QSEhXBDWf2La2SH_YQIi3jySh05p/s320/IMG_5755.JPG" width="320" /></a><br />
Так-как я использовала просто гигантские яйца, тесто моё получилось немного жидковатым. Я добавила еще немного орехов, пока не получила нужную консистенцию.<br />
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На каждую оплатку намазать столовую ложку с верхом теста, по краю оставить немного места. Тесто будет расплывётся во время выпечки.<br />
Поэтому их не стоит раскладывать слишком близко друг к другу. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxHdI71UjBI40gvSokHRo8DYFC0bW9L04EOhNqvSJOOoHhkTMil6WyDjFfbQbMVZuxTeStIQii1syGHTOIowbKrWKSAJs3vzL_FnwrMe5t9OxwJFudI0M2uuEik5BvymcTX1wANr2Dy1p/s1600/IMG_5757.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxHdI71UjBI40gvSokHRo8DYFC0bW9L04EOhNqvSJOOoHhkTMil6WyDjFfbQbMVZuxTeStIQii1syGHTOIowbKrWKSAJs3vzL_FnwrMe5t9OxwJFudI0M2uuEik5BvymcTX1wANr2Dy1p/s320/IMG_5757.JPG" width="320" /></a>Выпекать в разогретой духовке на среднем уровне 20 минут при температуре 170-180° С.<br />
У меня получилось три противня.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwBjQzfk0sEPTZZySqgDPzjD5oI39rtLph-VGNIrfjqOi706CqB-tQ1ZuAZV5NHksRzfz0TI7zlMkaAQSXi97wUtVJ5QmtEjy5SzNTwktoVAxCJI7sSDnE63htGMW0lB78nzYI1W-9gm7b/s1600/IMG_5760.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwBjQzfk0sEPTZZySqgDPzjD5oI39rtLph-VGNIrfjqOi706CqB-tQ1ZuAZV5NHksRzfz0TI7zlMkaAQSXi97wUtVJ5QmtEjy5SzNTwktoVAxCJI7sSDnE63htGMW0lB78nzYI1W-9gm7b/s320/IMG_5760.JPG" width="320" /></a> Остудить и смазать растопленной глазурью. Готовые пряники можно сложить в металлическую коробку. Они сохранят свою свежесть в течение нескольких недель.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNZDLtGzPx5UYvFwJdtmPpWH_8XNq-YlVbOZSY53KU8xjz3JstHC071pI3Xoa1dFXhR2IbUQIHr9DhH_M3Oh53FcgSjpTCUG0Tdg3iuDBaI8bW48q4WMvwbGMyUNZqq6AV4FuPNngnzjZn/s1600/IMG_5806.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNZDLtGzPx5UYvFwJdtmPpWH_8XNq-YlVbOZSY53KU8xjz3JstHC071pI3Xoa1dFXhR2IbUQIHr9DhH_M3Oh53FcgSjpTCUG0Tdg3iuDBaI8bW48q4WMvwbGMyUNZqq6AV4FuPNngnzjZn/s320/IMG_5806.JPG" width="320" /></a>Вот такие получаются пряники: сочные, мягкие, шоколадные, ароматные!<br />
Приятного аппетита!<br />
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<div style="height: 1px ! important; left: -9999px ! important; overflow: hidden ! important; position: fixed ! important; top: 0px ! important;">
<div class="rtli-bold rtli-pr-large">
<span data-ingredient-amount="4">4</span>
Stk.
</div>
<span class="kb-ft-rob-reg kb-fs-16">Eier</span>
<br />
<div class="rtli-bold rtli-pr-large">
<span data-ingredient-amount="200">200</span>
g
</div>
<span class="kb-ft-rob-reg kb-fs-16">Zucker</span>
<br />
<div class="rtli-bold rtli-pr-large">
<span data-ingredient-amount="200">200</span>
g
</div>
<span class="kb-ft-rob-reg kb-fs-16">Mehl</span>
<br />
<div class="rtli-bold rtli-pr-large">
<span data-ingredient-amount="250">250</span>
g
</div>
<span class="kb-ft-rob-reg kb-fs-16">gemahlene Nüsse</span>
<br />
<div class="rtli-bold rtli-pr-large">
<span data-ingredient-amount="1">1</span>
Päckchen
</div>
<span class="kb-ft-rob-reg kb-fs-16">Lebkuchengewürz, ca. 15 g</span>
<br />
<div class="rtli-bold rtli-pr-large">
<span data-ingredient-amount="125">125</span>
g
</div>
<span class="kb-ft-rob-reg kb-fs-16">fein geriebene Karotten</span>
<br />
<div class="rtli-bold rtli-pr-large">
<span data-ingredient-amount="60">60</span>
g
</div>
<span class="kb-ft-rob-reg kb-fs-16">Orangeat</span>
<br />
<div class="rtli-bold rtli-pr-large">
<span data-ingredient-amount="60">60</span>
g
</div>
<span class="kb-ft-rob-reg kb-fs-16">Zitronat (Sukkade)</span>
<br />
<div class="rtli-bold rtli-pr-large">
<span data-ingredient-amount="24">24</span>
Stk.
</div>
<span class="kb-ft-rob-reg kb-fs-16">Oblaten, 7 cm Durchmesse</span><br />
(mehr dazu bei <a href="http://www.kochbar.de/">kochbar.de</a>)</div>
<div style="height: 1px ! important; left: -9999px ! important; overflow: hidden ! important; position: fixed ! important; top: 0px ! important;">
<div class="rtli-bold rtli-pr-large">
<span data-ingredient-amount="4">4</span>
Stk.
</div>
<span class="kb-ft-rob-reg kb-fs-16">Eier</span>
<br />
<div class="rtli-bold rtli-pr-large">
<span data-ingredient-amount="200">200</span>
g
</div>
<span class="kb-ft-rob-reg kb-fs-16">Zucker</span>
<br />
<div class="rtli-bold rtli-pr-large">
<span data-ingredient-amount="200">200</span>
g
</div>
<span class="kb-ft-rob-reg kb-fs-16">Mehl</span>
<br />
<div class="rtli-bold rtli-pr-large">
<span data-ingredient-amount="250">250</span>
g
</div>
<span class="kb-ft-rob-reg kb-fs-16">gemahlene Nüsse</span>
<br />
<div class="rtli-bold rtli-pr-large">
<span data-ingredient-amount="1">1</span>
Päckchen
</div>
<span class="kb-ft-rob-reg kb-fs-16">Lebkuchengewürz, ca. 15 g</span>
<br />
<div class="rtli-bold rtli-pr-large">
<span data-ingredient-amount="125">125</span>
g
</div>
<span class="kb-ft-rob-reg kb-fs-16">fein geriebene Karotten</span>
<br />
<div class="rtli-bold rtli-pr-large">
<span data-ingredient-amount="60">60</span>
g
</div>
<span class="kb-ft-rob-reg kb-fs-16">Orangeat</span>
<br />
<div class="rtli-bold rtli-pr-large">
<span data-ingredient-amount="60">60</span>
g
</div>
<span class="kb-ft-rob-reg kb-fs-16">Zitronat (Sukkade)</span>
<br />
<div class="rtli-bold rtli-pr-large">
<span data-ingredient-amount="24">24</span>
Stk.
</div>
<span class="kb-ft-rob-reg kb-fs-16">Oblaten, 7 cm Durchmesse</span><br />
(mehr dazu bei <a href="http://www.kochbar.de/">kochbar.de</a>)</div>
<div style="height: 1px ! important; left: -9999px ! important; overflow: hidden ! important; position: fixed ! important; top: 0px ! important;">
<div class="kb-recipe-steps-right-var kb-ft-rob-reg kb-fs-16">
<span itemprop="recipeInstructions">Eier
und Zucker schaumig rühren. Orangeat und Zitronat fein zerhacken und
mit den restlichen Zutaten zur Eier-Mischung geben. Alles verrühren und
dann jeweils ca. 1 EL Teig auf eine Oblate streichen.</span>
</div>
<div class="kb-recipe-steps-left-fix">
<b>2</b>
</div>
<div class="kb-recipe-steps-right-var kb-ft-rob-reg kb-fs-16">
<span itemprop="recipeInstructions">Im vorgeheizten Ofen bei 180 Grad 25 Minuten <a href="http://www.kochbar.de/kochen/gebackene-rezepte.html">backen</a>.
Auskühlen lassen und dann mit einem beliebigen Guss bestreichen. z. B.
mit geschmolzener Schokolade oder einem Puderzucker-Guss.</span>
</div>
<br />
(mehr dazu bei <a href="http://www.kochbar.de/">www.kochbar.de</a>)</div>
<div style="height: 1px ! important; left: -9999px ! important; overflow: hidden ! important; position: fixed ! important; top: 0px ! important;">
<div class="kb-recipe-steps-right-var kb-ft-rob-reg kb-fs-16">
<span itemprop="recipeInstructions">Eier
und Zucker schaumig rühren. Orangeat und Zitronat fein zerhacken und
mit den restlichen Zutaten zur Eier-Mischung geben. Alles verrühren und
dann jeweils ca. 1 EL Teig auf eine Oblate streichen.</span>
</div>
<div class="kb-recipe-steps-left-fix">
<b>2</b>
</div>
<div class="kb-recipe-steps-right-var kb-ft-rob-reg kb-fs-16">
<span itemprop="recipeInstructions">Im vorgeheizten Ofen bei 180 Grad 25 Minuten <a href="http://www.kochbar.de/kochen/gebackene-rezepte.html">backen</a>.
Auskühlen lassen und dann mit einem beliebigen Guss bestreichen. z. B.
mit geschmolzener Schokolade oder einem Puderzucker-Guss.</span>
</div>
<br />
(mehr dazu bei <a href="http://www.kochbar.de/">www.kochbar.de</a>)</div>
<div style="height: 1px ! important; left: -9999px ! important; overflow: hidden ! important; position: fixed ! important; top: 0px ! important;">
<div class="kb-recipe-steps-right-var kb-ft-rob-reg kb-fs-16">
<span itemprop="recipeInstructions">Eier
und Zucker schaumig rühren. Orangeat und Zitronat fein zerhacken und
mit den restlichen Zutaten zur Eier-Mischung geben. Alles verrühren und
dann jeweils ca. 1 EL Teig auf eine Oblate streichen.</span>
</div>
<div class="kb-recipe-steps-left-fix">
<b>2</b>
</div>
<div class="kb-recipe-steps-right-var kb-ft-rob-reg kb-fs-16">
<span itemprop="recipeInstructions">Im vorgeheizten Ofen bei 180 Grad 25 Minuten <a href="http://www.kochbar.de/kochen/gebackene-rezepte.html">backen</a>.
Auskühlen lassen und dann mit einem beliebigen Guss bestreichen. z. B.
mit geschmolzener Schokolade oder einem Puderzucker-Guss.</span>
</div>
<br />
(mehr dazu bei <a href="http://www.kochbar.de/">www.kochbar.de</a>)</div>
Anonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.com1tag:blogger.com,1999:blog-7257480864529729078.post-19894069670109485802015-11-07T09:19:00.002-08:002015-11-07T09:42:09.791-08:00Gnocchi aus Ricotta und Parmesan / Ньокки из рикотты и пармезана<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyvI5XJlp7ci-rI6gf4pIEFrDn5de0O3decWBHcYMREWHlU7s1qPaNvL25i6sZRtCTgvaITDVsGZMebwRBfPN0lepY-wR-Lj4K2FUHX7JdDotVhyphenhyphena7p_itEqdxIATWoKP0hEZbP_mz3G-w/s1600/IMG_5554.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyvI5XJlp7ci-rI6gf4pIEFrDn5de0O3decWBHcYMREWHlU7s1qPaNvL25i6sZRtCTgvaITDVsGZMebwRBfPN0lepY-wR-Lj4K2FUHX7JdDotVhyphenhyphena7p_itEqdxIATWoKP0hEZbP_mz3G-w/s640/IMG_5554.JPG" width="640" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9j6tFPKizJKVSIv4UOvVopgw3gQ2QowZ1dVvX4rEZ24GLJlxc_cYffNFjZQHuMnEYMRSSnii6fEMn0cp7aqMbUrP_1eMVei6yWZ9Cek4qByyoeAeyvu_8Rx9St467nGEkNFATNtmc94f/s1600/IMG_5561.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9j6tFPKizJKVSIv4UOvVopgw3gQ2QowZ1dVvX4rEZ24GLJlxc_cYffNFjZQHuMnEYMRSSnii6fEMn0cp7aqMbUrP_1eMVei6yWZ9Cek4qByyoeAeyvu_8Rx9St467nGEkNFATNtmc94f/s640/IMG_5561.JPG" width="640" /></a><br />
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Heute musste ich den Ricotta-Käse verarbeiten und habe ein tolles Rezept gefunden.<br />
Diese Ricotta-Kissen sind schön locker und luftig und haben einen sanften Käsegeschmack.<br />
Toll dazu passen Tomatensauce, braune Butter mit Salbei oder jede Art
von frischem Pesto.<br />
Die Gnocchi lassen sich auch vielseitig abwandeln,
z.B. kann man dem Teig Muskatnuß, abgeriebene Zitronenschale oder
frische Kräuter zugeben.<br />
<br />
Und diese Leckerlies sind sehr einfach und schnell gemacht! Ich werde sie sicherlich noch öffters machen! Dazu habe ich heute zweierlei Soßen zubereitet-war mit beiden lecker!<br />
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<b>Für 2 große Portionen: </b><br />
<br />
250 g Ricotta<br />
1 Eigelb (M-L)<br />
1/4 - 1/2 TL feines Meersalz<br />
30 g frisch
geriebener Parmesan oder Pecorino<br />
50-75 g Weizenmehl<br />
Mehl zum
Bestäuben<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD2ilRm4dyRHHwJwpkLqHfngKNx5v2I7WN6zYMiV4LAPKzKnfEE40Cny_EvqC8k8G84rMu_D05iaM9ru7XuBWWAFtfVi4wq_pU2BVfH3-Ekvxp5WHNy4-LrXJVMv1PXASIiMUewnJ-i7v3/s1600/IMG_5524.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD2ilRm4dyRHHwJwpkLqHfngKNx5v2I7WN6zYMiV4LAPKzKnfEE40Cny_EvqC8k8G84rMu_D05iaM9ru7XuBWWAFtfVi4wq_pU2BVfH3-Ekvxp5WHNy4-LrXJVMv1PXASIiMUewnJ-i7v3/s320/IMG_5524.JPG" width="320" /></a>Überschüssige Flüssigkeit aus der Ricotta-Verpackung abgießen, dann Ricotta, Eigelb, Salz und frisch geriebenen Parmesan in eine Schüssel geben und gut verrühren. Das Mehl zugeben und nur kurz unterrühren bis alles vermengt ist.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS_mGfTDKHGZzbxz9QBxDZz9KLfkL5n_pPRf3A0Kl_kX-ldzKBN7BbEgxxRzgVhoDiamAisp3S_zggompiAEPTK45iG0WiuU1dR2C4TaPx_P5ZzuhaaXNbITI0IFFx86JaaLKdhxbxy0xF/s1600/IMG_5525.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS_mGfTDKHGZzbxz9QBxDZz9KLfkL5n_pPRf3A0Kl_kX-ldzKBN7BbEgxxRzgVhoDiamAisp3S_zggompiAEPTK45iG0WiuU1dR2C4TaPx_P5ZzuhaaXNbITI0IFFx86JaaLKdhxbxy0xF/s320/IMG_5525.JPG" width="320" /></a>Der Teig hat eine ziemlich klebrige Konsistenz. So werden die Gnocchi sehr samtig und fluffig. Der Teig ließe sich mit mehr Mehl zwar einfacher verarbeiten, das Ergebnis wären aber zähe Gnocchi.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwwHVQxa1kNXKJqHAeKe4we5MDhuD8qe5lLH3xnUU6Q8DZNm5EOEXwXON8EvayYDMJuoJnpfUu91w8aPsp714nghN-kcSEeSDsjooJ7Daz2xEq41orkL8NfVdYlv5Bxp2yT3P1gMMLfjP/s1600/IMG_5534.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwwHVQxa1kNXKJqHAeKe4we5MDhuD8qe5lLH3xnUU6Q8DZNm5EOEXwXON8EvayYDMJuoJnpfUu91w8aPsp714nghN-kcSEeSDsjooJ7Daz2xEq41orkL8NfVdYlv5Bxp2yT3P1gMMLfjP/s320/IMG_5534.JPG" width="320" /></a><br />
Das Arbeitsbrett ordentlich mit Mehl bestäuben, einen großen Esslöffel des Teiges abstechen und auf das Brett geben. Teig und Hände großzügig bemehlen, dann den Teig zu einer fingerdicken Rolle formen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-mUc-vRyoUD_8bmPN9J78-6unsUmGMtWjImY2qTXJngIyIbppVCMCBxEUXhe_SI1AwFB52UAaOljlhqtGa0dnaoSKWreeRTqk7pi3g9QK943MA2NuSwv9NCmL-DRKxqA2xbxdTu9sK_Z/s1600/IMG_5536.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-mUc-vRyoUD_8bmPN9J78-6unsUmGMtWjImY2qTXJngIyIbppVCMCBxEUXhe_SI1AwFB52UAaOljlhqtGa0dnaoSKWreeRTqk7pi3g9QK943MA2NuSwv9NCmL-DRKxqA2xbxdTu9sK_Z/s320/IMG_5536.JPG" width="320" /></a> In kleine Teigkissen schneiden, zwischendurch das Messer immer wieder in Mehl tauchen, um ein Klebenbleiben des Teiges zu verhindern.<br />
Die Gnocchi auf einem bemehlten Brett ablegen und flott weiterarbeiten (zu lange Wartezeit machen sie matschig und lassen sie am Brett kleben).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyMl0bo3_uHIR7aMK00juoiags7XiR1sHG-_80rTW6ZEZZvhrFWrx2oG9x2pq34HzaapaPZcU3PVg0N5PiycnXfaQS9gsw260xBS6J2E5NxPnZllvSXvpxwk4awPewHkBQ_qStjjoNaqyC/s1600/IMG_5548.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyMl0bo3_uHIR7aMK00juoiags7XiR1sHG-_80rTW6ZEZZvhrFWrx2oG9x2pq34HzaapaPZcU3PVg0N5PiycnXfaQS9gsw260xBS6J2E5NxPnZllvSXvpxwk4awPewHkBQ_qStjjoNaqyC/s320/IMG_5548.JPG" width="320" /></a><br />
Inzwischen einen großen Topf Wasser zum Kochen bringen, großzügig salzen und die Hitze soweit reduzieren, dass das Wasser nur mehr leicht köchelt. Die Gnocchi behutsam ins Wasser gleiten lassen und einmal umrühren, um zu verhindern, dass sie sich am Boden festsetzen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB1pj1-EFkH5pPN6Fsb3jDSvor8m467NjJeBv5u16QOsqRGftN2BrxKATuP7iH1oUKpVso7k9Gt6l-hZAPz5N4bVYpLp2mL4-kU6BwmLfDC-MQGtXTqRa7aPzLvcLv8z5XcZ6RH1QxJRcB/s1600/IMG_5553.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB1pj1-EFkH5pPN6Fsb3jDSvor8m467NjJeBv5u16QOsqRGftN2BrxKATuP7iH1oUKpVso7k9Gt6l-hZAPz5N4bVYpLp2mL4-kU6BwmLfDC-MQGtXTqRa7aPzLvcLv8z5XcZ6RH1QxJRcB/s320/IMG_5553.JPG" width="320" /></a><br />
Dann ziehen lassen, bis sie an der Oberfläche schwimmen, dies kann abhängig von ihrer Größe 2 bis 4 Minuten dauern. Mit einer Schaumkelle herausnehmen und sofort servieren.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlrRrNBVvHgkTM7w9oaK36Ddx05W-1uh4LeUTrzVF1w_yw5wMlvtCDTL0utrP0d9UkY_pJkweSPwD-9syAVY_mb7V9qDFy7_BpLQfZUO0G4L77R24vqaWpXJvkbdLFGteJQ85FLJN0nicJ/s1600/IMG_5549.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlrRrNBVvHgkTM7w9oaK36Ddx05W-1uh4LeUTrzVF1w_yw5wMlvtCDTL0utrP0d9UkY_pJkweSPwD-9syAVY_mb7V9qDFy7_BpLQfZUO0G4L77R24vqaWpXJvkbdLFGteJQ85FLJN0nicJ/s320/IMG_5549.JPG" width="320" /></a><br />
Für die schnelle Tomatensoße eine kleine Zwiebel würfeln und zusammen mit einer Knoblauchzehe in etwas Olivenöl andünsten. 2-3 Tomaten würfeln, dazu geben, mit Majoran, Oregano, Salz, Pfeffer würzen und mit geschlossenem Deckel 10 Minuten dünsten.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyvI5XJlp7ci-rI6gf4pIEFrDn5de0O3decWBHcYMREWHlU7s1qPaNvL25i6sZRtCTgvaITDVsGZMebwRBfPN0lepY-wR-Lj4K2FUHX7JdDotVhyphenhyphena7p_itEqdxIATWoKP0hEZbP_mz3G-w/s1600/IMG_5554.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyvI5XJlp7ci-rI6gf4pIEFrDn5de0O3decWBHcYMREWHlU7s1qPaNvL25i6sZRtCTgvaITDVsGZMebwRBfPN0lepY-wR-Lj4K2FUHX7JdDotVhyphenhyphena7p_itEqdxIATWoKP0hEZbP_mz3G-w/s320/IMG_5554.JPG" width="320" /></a><br />
Frischen Basilikum ganz zum Schluß zugeben und servieren.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqMBZ5Jw5qnbNyL0H-RI7gotR5JVTqg-Pnmawn4r2EVISTtR-ume_5Lpj8LIHs-w4cIx_nVfxHGz7VMmtpge3xPxBGbiaCYYDhUZRUn-MRPfuph-rRepflVMqoVVLc3Elu0pkXH42q9ZB/s1600/IMG_5551.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqMBZ5Jw5qnbNyL0H-RI7gotR5JVTqg-Pnmawn4r2EVISTtR-ume_5Lpj8LIHs-w4cIx_nVfxHGz7VMmtpge3xPxBGbiaCYYDhUZRUn-MRPfuph-rRepflVMqoVVLc3Elu0pkXH42q9ZB/s320/IMG_5551.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik5QiRtgsFVV3D1_wPXp8L8U73e_yHKe8CYw-Arcw9c-M2LeTSMVfuzNWuxe8hRgG-XcwbCZ80SEG_trVw7M9uMVKBOP3d8Jcay2uIpwXRaJGGL4DTHxtBXTPGT33_YCEnwrIdMWroQc5w/s1600/IMG_5550.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a> <br />
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Für die Salbeibutter einige Salbeiblättchen in Streifen schneiden.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatI_HG5z21WhkVV3UOeT78aPVcepsCWWSqRmKOsjYtE73btX6ZMPWqlrx5JFEl99weHxSoX_QPiTFGjWkaaSDlI62jJZQ16v9xvtF6u7fsBlyEpe9vXlZRXKnlDGXgmaj2mtwBUKV1Xbf/s1600/IMG_5557.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatI_HG5z21WhkVV3UOeT78aPVcepsCWWSqRmKOsjYtE73btX6ZMPWqlrx5JFEl99weHxSoX_QPiTFGjWkaaSDlI62jJZQ16v9xvtF6u7fsBlyEpe9vXlZRXKnlDGXgmaj2mtwBUKV1Xbf/s320/IMG_5557.JPG" width="320" /></a><br />
Etwas Butter zerlassen und kurz bräunen lassen, dann die Salbeistreifen zugeben. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjfIMGEQfOWvmLt32dED_XGrYYd0w9XKxKNWwIdajX2SOzupVAF3rteur8gS4eKp9Yn55pyUfME4Z8UVSqqdjwTLO8DRAExthZr3AIxm2CHVB_XBzK3Eb7E7wWcr4hzpck4Xl4zdu7HSBi/s1600/IMG_5559.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjfIMGEQfOWvmLt32dED_XGrYYd0w9XKxKNWwIdajX2SOzupVAF3rteur8gS4eKp9Yn55pyUfME4Z8UVSqqdjwTLO8DRAExthZr3AIxm2CHVB_XBzK3Eb7E7wWcr4hzpck4Xl4zdu7HSBi/s320/IMG_5559.JPG" width="320" /></a> Die Gnocchi zugeben und kurz mitschwenken. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTjJWsAxCzc5lPWVt1vF8PubJuCdM_YxsmBpXenOBDqOcyU72vKs_mROUuq3h85NELS6Iyuzp3XIrWtIAVoTTUfIPCEy98zdMRuZ7wK6pUu8A7LZrb2Er2zQCfp4LYofuDJcpjiRIasmq/s1600/IMG_5561.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTjJWsAxCzc5lPWVt1vF8PubJuCdM_YxsmBpXenOBDqOcyU72vKs_mROUuq3h85NELS6Iyuzp3XIrWtIAVoTTUfIPCEy98zdMRuZ7wK6pUu8A7LZrb2Er2zQCfp4LYofuDJcpjiRIasmq/s320/IMG_5561.JPG" width="320" /></a><br />
Mit gehobelten Parmesan bestreuen und servieren. Fein!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIZxdSKBz1lOw85VTlJJ0Sa0kFrRHlJC1Hl9jOgd045kbCXcFBqfTFsdMG2Mye_LfZ8F8YUQdAU4mux6_s5v-iLRNbNXATB73qex_eEI0Ecev3xoC-8JeMQad9CW1C7DUAOjK60Frs1EG/s1600/IMG_5554.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIZxdSKBz1lOw85VTlJJ0Sa0kFrRHlJC1Hl9jOgd045kbCXcFBqfTFsdMG2Mye_LfZ8F8YUQdAU4mux6_s5v-iLRNbNXATB73qex_eEI0Ecev3xoC-8JeMQad9CW1C7DUAOjK60Frs1EG/s640/IMG_5554.JPG" width="640" /></a><br />
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Сегодня мне нужно было использовать итальянский свежий сыр, рикотту, и я наткнулась на очень удачный рецепт. Подушечки из рикотты и пармезана получились воздушными и вкусными. Делаются они очень просто и быстро. Я думаю, рикотту можно заменить протёртым творогом. Этот рецепт можно легко видоизменять, добавив например немного мускатного ореха, свежих пряностей или лимонной цедры. Подавать с томатным соусом, с шалфеем, поджаренным на сливочном масле, с любым песто.<br />
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<b>На 2 большие порции:</b><br />
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250 г рикотты<br />
1 желток<br />
1/4-1/2 ч.л. мелкой морской соли<br />
30 г тёртого пармезана или пекорино<br />
50-75 г муки<br />
муки для посыпки<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgET7AQweqNWTI45jFDpS6mk0gqiT2hkVakSpLMGyP8cd_Jhkyv3xj07eyh9n89rGMPDKmkmNZjyGCdymu2PWvJ4PoxGYdpwC7aScLl-EmknYr8wubZAaEy-KGmJ_LF0SuUHyMqUBp2g6P5/s1600/IMG_5524.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgET7AQweqNWTI45jFDpS6mk0gqiT2hkVakSpLMGyP8cd_Jhkyv3xj07eyh9n89rGMPDKmkmNZjyGCdymu2PWvJ4PoxGYdpwC7aScLl-EmknYr8wubZAaEy-KGmJ_LF0SuUHyMqUBp2g6P5/s320/IMG_5524.JPG" width="320" /></a> Слить жидкость с рикотты, добавить желток, соль и пармезан, перемешать, добавить муку, смешатьдо однородности.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJaXryj4OBQ3joBg6Y1yfyFn0SLVOu71-T7vJAAtLOKQ_tVvepEI01D2tmnutlYnSi1WGeJNa-6eO5LEuMWYTdsWfXCYi0NgSoqrottiVZXvK74HtKIqBkBqr6VE9GskuYTi2_4A7PDgyd/s1600/IMG_5525.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJaXryj4OBQ3joBg6Y1yfyFn0SLVOu71-T7vJAAtLOKQ_tVvepEI01D2tmnutlYnSi1WGeJNa-6eO5LEuMWYTdsWfXCYi0NgSoqrottiVZXvK74HtKIqBkBqr6VE9GskuYTi2_4A7PDgyd/s320/IMG_5525.JPG" width="320" /></a>Тесто получается очень липким. Но если добавить больше муки, тогда подушечки не получатся мягкими и воздушными.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_1aRm7tSM_N2mn1_FL8ki1pXbBrlENiI6n0YeyJV5YESt2CjizdGaWfMliVGi4XgeyZWxie11WXjwmW69ljHdHGFrMWO0aqQq13EUCW-3pKz8Jv3B0JllBiGKsYvl6ArHx1w2WiJjeDDt/s1600/IMG_5534.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_1aRm7tSM_N2mn1_FL8ki1pXbBrlENiI6n0YeyJV5YESt2CjizdGaWfMliVGi4XgeyZWxie11WXjwmW69ljHdHGFrMWO0aqQq13EUCW-3pKz8Jv3B0JllBiGKsYvl6ArHx1w2WiJjeDDt/s320/IMG_5534.JPG" width="320" /></a><br />
Разделочную доску обильно посыпать мукой. Положить на доску большую ложку теста, посыпать его и руки мукой и раскатать в жгут толщиной в палец.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKilOXBnkegAZKXxwn_m9YnZKCl-3KH_vcYag4FQ67zUmtgQ7zyH2rQnKmgRLnrWqjIN3uHC3PscTQuLgBigKGW26xG8ilB7Th4IHhzOKFUeibpNkwyrRrUuODI98t5IYfjL5y2256aPTf/s1600/IMG_5536.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKilOXBnkegAZKXxwn_m9YnZKCl-3KH_vcYag4FQ67zUmtgQ7zyH2rQnKmgRLnrWqjIN3uHC3PscTQuLgBigKGW26xG8ilB7Th4IHhzOKFUeibpNkwyrRrUuODI98t5IYfjL5y2256aPTf/s320/IMG_5536.JPG" width="320" /></a><br />
Затем нарезать на подушечки, обвалять в муке и как можно быстрее приготовить их. Если оставить их слишком долго лежать, они размякнут и могут прилипнуть к доске.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMH7SPUYgi-mFACwfH17qYstpR9Iclx-GJ4DOi6vT5qxkedAe0kmaItrReEVSdQt7Kb4ilucVXcG9Q8blkcM4XACI79LBgXD5q96LmH5ybyWgy_M-dXMqmG-ux4E1ol5lwNmWP836fs3D/s1600/IMG_5548.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMH7SPUYgi-mFACwfH17qYstpR9Iclx-GJ4DOi6vT5qxkedAe0kmaItrReEVSdQt7Kb4ilucVXcG9Q8blkcM4XACI79LBgXD5q96LmH5ybyWgy_M-dXMqmG-ux4E1ol5lwNmWP836fs3D/s320/IMG_5548.JPG" width="320" /></a>Тем временем вскипятить в кастрюле воду, хорошо посолить и убавить газ, чтоба вода только чуть-чуть кипела. Опустить ньокки в воду, осторожно перемешать, чтобы они не прилипли ко дну кастрюли.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUq5Ltc0ApX-zyHZN8NpUMU7xkQsF58bIX_B6tuMFgT_CObKTB5svNxHlpFfVG9BQ1mkxPd0eVJA-4sBeNiG2-Blq87-Vk6E0DCaK8MGGzKn7Qh0Lt_WHTVSbv2ww9VbBWXF0BVKex8L_/s1600/IMG_5553.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUq5Ltc0ApX-zyHZN8NpUMU7xkQsF58bIX_B6tuMFgT_CObKTB5svNxHlpFfVG9BQ1mkxPd0eVJA-4sBeNiG2-Blq87-Vk6E0DCaK8MGGzKn7Qh0Lt_WHTVSbv2ww9VbBWXF0BVKex8L_/s320/IMG_5553.JPG" width="320" /></a> Подушечки готовы через 2-4 минуты- они всплывут на поверхность. Вынуть шумовкой и подавать на стол. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga7nM1FT1APNyTP6gy4QsfySA9I3ku9qr11ewM0XrzGrIIKKNSr9CH4M1-WKyXTzooSns_v4355CXoLwJhRqmFF-sfU-sP1mq5A4SEEl5eHHY0M_WOcpX74t9jhxPGCQyAlnLzNfvhP7U6/s1600/IMG_5549.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga7nM1FT1APNyTP6gy4QsfySA9I3ku9qr11ewM0XrzGrIIKKNSr9CH4M1-WKyXTzooSns_v4355CXoLwJhRqmFF-sfU-sP1mq5A4SEEl5eHHY0M_WOcpX74t9jhxPGCQyAlnLzNfvhP7U6/s320/IMG_5549.JPG" width="320" /></a><br />
Для быстрого томатного соуса нарезать кубиками 1 луковицу и 1 зубок чеснока, слегка поджарить на оливковом масле. Добавить 2-3 нарезанных кубиками помидор, посолить, поперчить, добавить майоран, орегано, накрыть крышкой и тушить на слабом огне 10 минут.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIZxdSKBz1lOw85VTlJJ0Sa0kFrRHlJC1Hl9jOgd045kbCXcFBqfTFsdMG2Mye_LfZ8F8YUQdAU4mux6_s5v-iLRNbNXATB73qex_eEI0Ecev3xoC-8JeMQad9CW1C7DUAOjK60Frs1EG/s1600/IMG_5554.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIZxdSKBz1lOw85VTlJJ0Sa0kFrRHlJC1Hl9jOgd045kbCXcFBqfTFsdMG2Mye_LfZ8F8YUQdAU4mux6_s5v-iLRNbNXATB73qex_eEI0Ecev3xoC-8JeMQad9CW1C7DUAOjK60Frs1EG/s320/IMG_5554.JPG" width="320" /></a>Добавить свежий базилик и подавать.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwiBAL2s3no6uh_6O8x7hueLLxQFrUNigL-8s1YUcGo-i3qnMpM7JvDqtKem689gOIepczaQeLl78Z4-tpTXfUu0l9mcVKfgaVnW_pfea9gY0dBpNLIPzf_J2311-mndjzMOJPobVdGbMS/s1600/IMG_5550.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwiBAL2s3no6uh_6O8x7hueLLxQFrUNigL-8s1YUcGo-i3qnMpM7JvDqtKem689gOIepczaQeLl78Z4-tpTXfUu0l9mcVKfgaVnW_pfea9gY0dBpNLIPzf_J2311-mndjzMOJPobVdGbMS/s320/IMG_5550.JPG" width="320" /></a></div>
Для варианта с шалфейным соусом растопить немного сливочного масла.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RIIVVRd66MXsnoKs8JCmkzL1xOSVyHtZHySFn1pWCe5uwD7KCfT5QWvFJG_vusUB_anXBgVb53aea1S5Q3e_fmEAu2v3YhJhIe5gHHK5ik6bQOaxYPSNd7VpWGNRBtAVBIzhZWnPP3Cf/s1600/IMG_5551.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RIIVVRd66MXsnoKs8JCmkzL1xOSVyHtZHySFn1pWCe5uwD7KCfT5QWvFJG_vusUB_anXBgVb53aea1S5Q3e_fmEAu2v3YhJhIe5gHHK5ik6bQOaxYPSNd7VpWGNRBtAVBIzhZWnPP3Cf/s320/IMG_5551.JPG" width="320" /></a> Свежий шалфей нарезать полосочками<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTORlPvkeKDLA5QsKIB_04a3pzYAzOb3MQFAD5R-L1z6YzAsaBGg6PWNUEGx0RlzDDRVl1Bvl8CJEuGp5AsUNTWNNYWLiEfoZ7OCgjfG_61Wg3XHY_1jzcU1H1W9mwZCFuqLuKpcyyCZ12/s1600/IMG_5557.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTORlPvkeKDLA5QsKIB_04a3pzYAzOb3MQFAD5R-L1z6YzAsaBGg6PWNUEGx0RlzDDRVl1Bvl8CJEuGp5AsUNTWNNYWLiEfoZ7OCgjfG_61Wg3XHY_1jzcU1H1W9mwZCFuqLuKpcyyCZ12/s320/IMG_5557.JPG" width="320" /></a><br />
и опустить в бурлящее масло.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivy2Y_TITgWC-bfqR00e35DpvBerA4J_UxwI9oDbMBoKRbAEHi740PXMNaCP2zbcYpi2a1MtDkHXY661M1rF2hf_u6sdHdDVx42iQawCxTBnD34Vp81KK_CrV_WdBKdSY-yjLxWojiU9Fh/s1600/IMG_5559.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivy2Y_TITgWC-bfqR00e35DpvBerA4J_UxwI9oDbMBoKRbAEHi740PXMNaCP2zbcYpi2a1MtDkHXY661M1rF2hf_u6sdHdDVx42iQawCxTBnD34Vp81KK_CrV_WdBKdSY-yjLxWojiU9Fh/s320/IMG_5559.JPG" width="320" /></a><br />
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Добавить ньокки и дать им немного поджариться в этой смеси.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9j6tFPKizJKVSIv4UOvVopgw3gQ2QowZ1dVvX4rEZ24GLJlxc_cYffNFjZQHuMnEYMRSSnii6fEMn0cp7aqMbUrP_1eMVei6yWZ9Cek4qByyoeAeyvu_8Rx9St467nGEkNFATNtmc94f/s1600/IMG_5561.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9j6tFPKizJKVSIv4UOvVopgw3gQ2QowZ1dVvX4rEZ24GLJlxc_cYffNFjZQHuMnEYMRSSnii6fEMn0cp7aqMbUrP_1eMVei6yWZ9Cek4qByyoeAeyvu_8Rx9St467nGEkNFATNtmc94f/s320/IMG_5561.JPG" width="320" /></a><br />
Подавать с пармезаном.<br />
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<br />Anonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.com0tag:blogger.com,1999:blog-7257480864529729078.post-60715331436137977672015-10-10T10:45:00.001-07:002015-10-10T10:49:30.675-07:00Deftige Plätzchen ,,Käsefüße" / Снэк ,,Cырные ножки"<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfGbpheI1t5KIIeijGDoA97XGjqAKrxbph6PX8fyXGX-jyuqODf-wCvAxebEu7MuMxEx0hEszt1IaSYHjDy1zl8l4ke0MGTituVrzH2gwJYl7Sp8U4VAGfZAp5az-Dy64D7KbQrO3IsFwa/s1600/IMG_5426.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfGbpheI1t5KIIeijGDoA97XGjqAKrxbph6PX8fyXGX-jyuqODf-wCvAxebEu7MuMxEx0hEszt1IaSYHjDy1zl8l4ke0MGTituVrzH2gwJYl7Sp8U4VAGfZAp5az-Dy64D7KbQrO3IsFwa/s640/IMG_5426.JPG" width="640" /></a><br />
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Diesen Snack habe ich schnell für meine Männer zubereitet, damit sie bei dem heutigen Fußballspiel etwas zu Knabbern haben.<br />
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200 g Mehl<br />
50 g geriebenen Käse ( am Besten harte Sorten, z.b. Emmentaler)<br />
125 g Butter<br />
200 g Sauerrahm<br />
Salz<br />
Muskat<br />
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Eigelb zum Bestreichen<br />
Käse zum Bestreuen<br />
Paprikapulver<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIq7YUzMWzYaNPn4DQVV61_xwy73IM9GVKcFodXmt_R12cm4_WIIkpdShAVvbsZINoUE4YXDAzYv_aCzxF7hGhq7xIlOMLlK2rKop2HMIsXicdcHOD1IeICKuXfAZs9sslGOQzBfqGty9j/s1600/IMG_5399.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIq7YUzMWzYaNPn4DQVV61_xwy73IM9GVKcFodXmt_R12cm4_WIIkpdShAVvbsZINoUE4YXDAzYv_aCzxF7hGhq7xIlOMLlK2rKop2HMIsXicdcHOD1IeICKuXfAZs9sslGOQzBfqGty9j/s320/IMG_5399.JPG" width="320" /></a>Alle Zutaten verkneten.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXADxaQqbU8lIygaPxOwsF1UsHJWy-2EFA3OQChXywxbj7ISPlfY6hX-heWAyU9L2RBKSrhaQ_Cm5BpUIJmwdFqujeb1uRXp4z43uzu4R_uCO04hC65ehcXPHKC9uES_hOz2Q6lUXtRhGQ/s1600/IMG_5406.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXADxaQqbU8lIygaPxOwsF1UsHJWy-2EFA3OQChXywxbj7ISPlfY6hX-heWAyU9L2RBKSrhaQ_Cm5BpUIJmwdFqujeb1uRXp4z43uzu4R_uCO04hC65ehcXPHKC9uES_hOz2Q6lUXtRhGQ/s320/IMG_5406.JPG" width="320" /></a> Den Teig in Folie einwickeln und für mindestens 1 Stunde kühl stellen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOevn-QC6Vm6rMuL6hp9Dr7D2SYPqnWxq4x52REKx22G7OGFdfnR9ZHotfPpmPYO-YIJ-SxM_S7foR7k_l0iEIiBlEpwTrQ8XWevS7fC9Gcqyf_4K0J5x7DjxtMKxhOoH6zJbAkOmgOt17/s1600/IMG_5414.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOevn-QC6Vm6rMuL6hp9Dr7D2SYPqnWxq4x52REKx22G7OGFdfnR9ZHotfPpmPYO-YIJ-SxM_S7foR7k_l0iEIiBlEpwTrQ8XWevS7fC9Gcqyf_4K0J5x7DjxtMKxhOoH6zJbAkOmgOt17/s320/IMG_5414.JPG" width="320" /></a><br />
Auf leicht bemehlten Arbeitsfläche 3-4 mm dick ausrollen. Füße oder
andere Figuren ausstechen und auf ein mit Backpapier belegtes Backblech geben. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil7rT2aAwoUL8-pPiUmNSyKXKzW7-6RvgLmbVYf-ZtTMMsJhDblhddEAG3pLtTy30wYfVON9JryKeC2C9E6SBIT92MCW8J8YV9OZdIGv01_hkA-hXqTuOZ9J9L8bx1sf3PI_fcM05BwDhk/s1600/IMG_5417.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil7rT2aAwoUL8-pPiUmNSyKXKzW7-6RvgLmbVYf-ZtTMMsJhDblhddEAG3pLtTy30wYfVON9JryKeC2C9E6SBIT92MCW8J8YV9OZdIGv01_hkA-hXqTuOZ9J9L8bx1sf3PI_fcM05BwDhk/s320/IMG_5417.JPG" width="320" /></a> Die Plätzchen mit Eigelb bestreichen, mit Paprikapulver und
Käse bestreuen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvmeZcBAwqdirT2Tp0OhRLI8hYqMrFgVn6TPph1woXKJYy1lSYLsp30JaEbcj3U5OmIneYGHD2ce5bRiPwKclNYB9QC7vc3JvLNgbDoMVXDCjuicekFWRGRvAyjPvZMUcpvDbJoHl_27E/s1600/IMG_5420.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvmeZcBAwqdirT2Tp0OhRLI8hYqMrFgVn6TPph1woXKJYy1lSYLsp30JaEbcj3U5OmIneYGHD2ce5bRiPwKclNYB9QC7vc3JvLNgbDoMVXDCjuicekFWRGRvAyjPvZMUcpvDbJoHl_27E/s320/IMG_5420.JPG" width="320" /></a><br />
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Bei 180°C 12-15 Minuten goldgelb backen.<br />
Am Besten
schmecken Käsefüße, wenn sie vollständig abgekühlt sind. Dann sind sie richtig
knusprig und würzig.<br />
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Viel Spaß beim Knabbern!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwyAoz6s_Rin5QZ9ROORrqaohmN0DoxjxN0KoyrLdUmcy31reXlLWH5JISWgqw2pxReC0bWoXWWBZBDK5KVzfiW1V1n2lFeM-1h8zSgqxfgxsia3V4pCRnRy5e2vnpSL6MsB488bX2bXRa/s1600/IMG_5426.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwyAoz6s_Rin5QZ9ROORrqaohmN0DoxjxN0KoyrLdUmcy31reXlLWH5JISWgqw2pxReC0bWoXWWBZBDK5KVzfiW1V1n2lFeM-1h8zSgqxfgxsia3V4pCRnRy5e2vnpSL6MsB488bX2bXRa/s640/IMG_5426.JPG" width="640" /></a><br />
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Сегодня я приготовила этот снэк для моих мужчин, с нетерпением ждущих очередной футбольный матч. Им очень понравилось моё угощение!<br />
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200 г муки<br />
50 г тёртого сыра тевёрдых сортов, н-р Эмменталер<br />
125 г сливочного масла<br />
200 г нежирной сметаны<br />
соль<br />
мускатный орех<br />
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желток для смазывания<br />
тёртый сыр для посыпки<br />
молотый красный перец для посыпки<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0yUN9Y8mKIGnw0Tp-4oQzCalFHl-oj-dF_J02Go_tBw3RiCNb-aTvKj6YU_UhxaEGcrhhZNIpAoJYkwriTVFgbbBf5e1xg0PZDHDwVvHVjW35zTCRYpcrLBTT2evnRa53S2FzdBKHmcvw/s1600/IMG_5399.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0yUN9Y8mKIGnw0Tp-4oQzCalFHl-oj-dF_J02Go_tBw3RiCNb-aTvKj6YU_UhxaEGcrhhZNIpAoJYkwriTVFgbbBf5e1xg0PZDHDwVvHVjW35zTCRYpcrLBTT2evnRa53S2FzdBKHmcvw/s320/IMG_5399.JPG" width="320" /></a></div>
Замесить тесто.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigOMvfRrrzBe5RsSWkQG1s6bp47fMZ50X3pdJi6T3i6AQGGQ6JscxAAb-0zW0gYQD4o8OwpKhmClpT23bPVNJq985ALmgDF48myAlCnhGHinIQ4rbmQaf3J68KdSGdAJMhwZ6YclVfr3IT/s1600/IMG_5406.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigOMvfRrrzBe5RsSWkQG1s6bp47fMZ50X3pdJi6T3i6AQGGQ6JscxAAb-0zW0gYQD4o8OwpKhmClpT23bPVNJq985ALmgDF48myAlCnhGHinIQ4rbmQaf3J68KdSGdAJMhwZ6YclVfr3IT/s320/IMG_5406.JPG" width="320" /></a> Завернуть его в пищевую плёнку и поставить минимум на час в холодильник.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PQn6TNSsPVwniD-bgYCily374X-UTUnTgQ2W0_o4qdjnjrQRWwgxtxLusqyO09jS8JsfReEydSjvHMCE5ssUrKYduycWaZ8dcTboo-FhDj3C_GjJ80y5qwMSVsW5y3Ctq0m8E2487IQe/s1600/IMG_5414.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PQn6TNSsPVwniD-bgYCily374X-UTUnTgQ2W0_o4qdjnjrQRWwgxtxLusqyO09jS8JsfReEydSjvHMCE5ssUrKYduycWaZ8dcTboo-FhDj3C_GjJ80y5qwMSVsW5y3Ctq0m8E2487IQe/s320/IMG_5414.JPG" width="320" /></a><br />
На посыпанном мукой столе раскатать тесто толщиной в 3-4 мм. Вырезать фигурки и поместить их на застеленный пергаментом противень.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6cdponHrIJPqCiMdMoIHYn30PGqNxOy6jvW_fz0DtBG6p1yIIpw90O0QTKN02nEBGdQlfrVwh3a-9-15v9BdJqBDjKgWYT4mh5dJLxUYvKZZINjvuO0aSckXp9FClbZf8AiomOWoYo-e/s1600/IMG_5417.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6cdponHrIJPqCiMdMoIHYn30PGqNxOy6jvW_fz0DtBG6p1yIIpw90O0QTKN02nEBGdQlfrVwh3a-9-15v9BdJqBDjKgWYT4mh5dJLxUYvKZZINjvuO0aSckXp9FClbZf8AiomOWoYo-e/s320/IMG_5417.JPG" width="320" /></a></div>
Смазать разбавленным желтком, посыпать красным перцем и сыром.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrpR22mH4e6lBp-tBX8arH5S6SmW9iQ9mDoo0p9KfI40bDRBfLgGzMwmuEBsI3J5VwQWrg528nmYHd7THFBdbDL3hLV4AHefJVILAZcF5ZH4b-rH6nFUEoKjkRDi8nTDTfODmtSUds54fK/s1600/IMG_5420.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrpR22mH4e6lBp-tBX8arH5S6SmW9iQ9mDoo0p9KfI40bDRBfLgGzMwmuEBsI3J5VwQWrg528nmYHd7THFBdbDL3hLV4AHefJVILAZcF5ZH4b-rH6nFUEoKjkRDi8nTDTfODmtSUds54fK/s320/IMG_5420.JPG" width="320" /></a><br />
Выпекать при температуре 180°C 12-15 минут до красивого, золотисто-коричневого цвета. Дать печенью остыть и подавать к пиву.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpkvylconYn4glOdN5fGQJUYqO6UAT8Ogt_uzhgB42w60rxvJZEQwLRRYPoiRGPiiaQZEbbRXuwJWx1jtnnFDHWKuXC1ctESy6efrX_b3yJEj4kaR518L5b4VG3TRuOeRX04EMLO1eaCYo/s1600/IMG_5427.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpkvylconYn4glOdN5fGQJUYqO6UAT8Ogt_uzhgB42w60rxvJZEQwLRRYPoiRGPiiaQZEbbRXuwJWx1jtnnFDHWKuXC1ctESy6efrX_b3yJEj4kaR518L5b4VG3TRuOeRX04EMLO1eaCYo/s320/IMG_5427.JPG" width="320" /></a><br />
Приятного аппетита!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXADxaQqbU8lIygaPxOwsF1UsHJWy-2EFA3OQChXywxbj7ISPlfY6hX-heWAyU9L2RBKSrhaQ_Cm5BpUIJmwdFqujeb1uRXp4z43uzu4R_uCO04hC65ehcXPHKC9uES_hOz2Q6lUXtRhGQ/s1600/IMG_5406.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
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<br />Anonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.com2tag:blogger.com,1999:blog-7257480864529729078.post-58189084049320652112015-10-09T10:15:00.004-07:002015-10-09T10:29:27.439-07:00Glutenfreier Mini-Schokoladenkuchen / Шоколадный мини-пирог без глютена<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-VEl02vaqjcNwmHOvEE6p3JK47hGhhbI6-0hqRiYYiULw10MZCExhVJxDomm-un8NPsgrM-FEHPOz6StixBplqCOx683a-ntrOJYah35NmiDB0f8hzN94gUhRBHtwyzKog-sPR5hbEhn/s1600/IMG_5451.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-VEl02vaqjcNwmHOvEE6p3JK47hGhhbI6-0hqRiYYiULw10MZCExhVJxDomm-un8NPsgrM-FEHPOz6StixBplqCOx683a-ntrOJYah35NmiDB0f8hzN94gUhRBHtwyzKog-sPR5hbEhn/s640/IMG_5451.JPG" width="640" /></a></div>
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Man kann diesen Kuchen natürlich auch mit dem herkömmlichen Mehl backen. <br />
Aber selbst mit glutenfreiem Mehl wird er wunderbar saftig und lecker!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfFyztNlgMywAEB1X6YCULEGaISQsTuew4aOq_d6OdMY9na1tmz-owfjxybGZDH1SOQOM6AGFkn9bBIfHQLlPEgW-GaF8dzB34a-byD1AdvqmYUZQioVEURquoKrAGHOxl6RcgyAtOeAtV/s1600/2015-06-20_094415.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfFyztNlgMywAEB1X6YCULEGaISQsTuew4aOq_d6OdMY9na1tmz-owfjxybGZDH1SOQOM6AGFkn9bBIfHQLlPEgW-GaF8dzB34a-byD1AdvqmYUZQioVEURquoKrAGHOxl6RcgyAtOeAtV/s320/2015-06-20_094415.JPG" width="320" /></a><b>Für die 16 cm Springform:</b><br />
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125 g Zucker<br />
125 g Margarine <br />
1,5 EL Kakao<br />
50 ml Wasser<br />
2 Eier<br />
125 g glutenfreies Mehl<br />
6 g Backpulver<br />
1/2 Päckchen Vanillezucker<br />
Auf Wunsch: dunkle Schokoladenglasur<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHw5u5PMYV7GqLcthx8D8IYf3ZERhSJSZhdWjr9F3bV4dYCmBM7GkCBTDWbap-CrNzJ_aEoidNBRJBd38nm3EjXFTZvu3JPcQAkB831YucF1edQGtLBMqSmDpB0v1nPI3Ia6TxAJhMn76/s1600/IMG_5433.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHw5u5PMYV7GqLcthx8D8IYf3ZERhSJSZhdWjr9F3bV4dYCmBM7GkCBTDWbap-CrNzJ_aEoidNBRJBd38nm3EjXFTZvu3JPcQAkB831YucF1edQGtLBMqSmDpB0v1nPI3Ia6TxAJhMn76/s320/IMG_5433.JPG" width="320" /></a>In einem Topf Zucker, Margarine, Wasser und Kakao verrühren und erhitzen, bis sich die Margarine und der Zucker vollständig auflösen. </div>
Die Schokomasse gut abkühlen lassen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVtTFM7mzCEPdRqymeI8Hzh0xpDTAFzCzXOhnhV_dxx4dZuK8DC3Fxx0qEp1gONiThUWRCTVG_aoW5zuTAJ0tSa2PXXwqJcIdU6dKpflxFmamY3eXT1ikHT85VWMYORQcXIXCXHDaBbBH/s1600/IMG_5434.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVtTFM7mzCEPdRqymeI8Hzh0xpDTAFzCzXOhnhV_dxx4dZuK8DC3Fxx0qEp1gONiThUWRCTVG_aoW5zuTAJ0tSa2PXXwqJcIdU6dKpflxFmamY3eXT1ikHT85VWMYORQcXIXCXHDaBbBH/s320/IMG_5434.JPG" width="320" /></a><br />
Eier schaumig rühren.Vanillezucker zugeben.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLnOgmxN9X0X8HNcK_QrMLcZrpO1feGpKE5LxneKaf6AhDaLe-AUL9t9lXMvcrS-bPkY_MAjWgUzeycFzj5YNdkxUJ9pFeiTOFm0Mc4e1TRC9WUOOc_JNUHVcEX2InhNGHD8XtxOJJ1vIn/s1600/IMG_5437.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLnOgmxN9X0X8HNcK_QrMLcZrpO1feGpKE5LxneKaf6AhDaLe-AUL9t9lXMvcrS-bPkY_MAjWgUzeycFzj5YNdkxUJ9pFeiTOFm0Mc4e1TRC9WUOOc_JNUHVcEX2InhNGHD8XtxOJJ1vIn/s320/IMG_5437.JPG" width="320" /></a></div>
Die abgekühlte Schokomasse zu den Eiern geben und weiter rühren. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0EEw9IR9hXuBu0Tcg_qr8SrhwyVvibrh6VsOJIbZet3_U0k0nbELgeI86f_hfgwo8i3XYuPm5Pedzwwz7YZo1RQZ3T1SyhErq9QvduBKY3QJeJv-6BCcJEdO6S-XzbrAUrI7JSNyWYlP/s1600/IMG_5438.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0EEw9IR9hXuBu0Tcg_qr8SrhwyVvibrh6VsOJIbZet3_U0k0nbELgeI86f_hfgwo8i3XYuPm5Pedzwwz7YZo1RQZ3T1SyhErq9QvduBKY3QJeJv-6BCcJEdO6S-XzbrAUrI7JSNyWYlP/s320/IMG_5438.JPG" width="320" /></a></div>
Das Mehl mit dem Backpulver mischen und in den Teig geben. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeFj14Pu8l0l13mqRApSdteZHtey-LSOyNTeodJI45Ydrm8IRYPo0-wZjM2U9IWqiOZm1oKWeciMudRB8Sgc5WyoSfjROOlx15sOkcGRMBE2P4C1n91D1aSqoNmNyOfBdvAidQIqr_ryGF/s1600/IMG_5439.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeFj14Pu8l0l13mqRApSdteZHtey-LSOyNTeodJI45Ydrm8IRYPo0-wZjM2U9IWqiOZm1oKWeciMudRB8Sgc5WyoSfjROOlx15sOkcGRMBE2P4C1n91D1aSqoNmNyOfBdvAidQIqr_ryGF/s320/IMG_5439.JPG" width="320" /></a></div>
Weiter rühren, bis sich alle Zutate gut vermengt haben. Der Teig schlägt Blasen-jetzt ist er fertig! <br />
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Die Form fetten, unten vorsichtshalber mit Folie unterlegen, denn der Teig ist dünnflüssig und nicht jede Backform ist dicht. <br />
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Auf mittleren Schiene 45-50 Minuten bei 175°C fertig backen, Stäbchenprobe durchführen. <br />
Etwas abkühlen lassen und den Rand mit Hilfe eines spitzen Messers lösen, dann die Springform lösen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2SvZBErPruQW3Te8zEuujHRAgK2AAf3S91ZOG01QE_zxCglpyRt8RXJzz8yI6a7Yyxu9L-qlpKRXDMGCHIKHNwotHgqH6A00PGTJdWKVMhl2supjFVhyfGRz3fGQoi1o2yZp-DXgPG4o/s1600/IMG_5451.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2SvZBErPruQW3Te8zEuujHRAgK2AAf3S91ZOG01QE_zxCglpyRt8RXJzz8yI6a7Yyxu9L-qlpKRXDMGCHIKHNwotHgqH6A00PGTJdWKVMhl2supjFVhyfGRz3fGQoi1o2yZp-DXgPG4o/s320/IMG_5451.JPG" width="320" /></a><br />
Abkühlen lassen und eventuell mit Schokoladenglasur bestreichen und beliebig dekorieren.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2SvZBErPruQW3Te8zEuujHRAgK2AAf3S91ZOG01QE_zxCglpyRt8RXJzz8yI6a7Yyxu9L-qlpKRXDMGCHIKHNwotHgqH6A00PGTJdWKVMhl2supjFVhyfGRz3fGQoi1o2yZp-DXgPG4o/s1600/IMG_5451.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2SvZBErPruQW3Te8zEuujHRAgK2AAf3S91ZOG01QE_zxCglpyRt8RXJzz8yI6a7Yyxu9L-qlpKRXDMGCHIKHNwotHgqH6A00PGTJdWKVMhl2supjFVhyfGRz3fGQoi1o2yZp-DXgPG4o/s640/IMG_5451.JPG" width="640" /></a><br />
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Для разъёмной формы диаметром 16 см:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEfNUQoHIHrxA2S6QOairXeJqc-Wp_LMf9X9TGsI8oTEwZubsrYz8c7wtRHEwLZKg_IusXfDSBuGb6G7YJcYhdII71tnmZZs3kG4Gfgd7mjsVDq6qSo9cUEd7lCm1D2exmva7eAllykz1/s1600/2015-06-20_094415.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEfNUQoHIHrxA2S6QOairXeJqc-Wp_LMf9X9TGsI8oTEwZubsrYz8c7wtRHEwLZKg_IusXfDSBuGb6G7YJcYhdII71tnmZZs3kG4Gfgd7mjsVDq6qSo9cUEd7lCm1D2exmva7eAllykz1/s320/2015-06-20_094415.JPG" width="320" /></a><br />
125 г сахара<br />
125 г маргарина<br />
1,5 ст.л. какао<br />
50 мл воды<br />
2 яйца<br />
125 г специальной муки без глютена<br />
6 г разрыхлителя<br />
1/2 пакетика ванильного сахара<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxTsJvd61-9v1cZBdIcrHSQvC4Ul-bf2VXy97XBOjXdiLX6-oDq7jiavPdOIKKi2-RDtM49irD_cpIYUugbj_WXnPK4XBnap9ehYISU95HDGWp-j_tWA_GGbtoZZL0SuTQlZxTGzpVLv9/s1600/IMG_5433.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxTsJvd61-9v1cZBdIcrHSQvC4Ul-bf2VXy97XBOjXdiLX6-oDq7jiavPdOIKKi2-RDtM49irD_cpIYUugbj_WXnPK4XBnap9ehYISU95HDGWp-j_tWA_GGbtoZZL0SuTQlZxTGzpVLv9/s320/IMG_5433.JPG" width="320" /></a><br />
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В кастрюльку поместить сахар, какао, маргарин и воду. Разогреть, помешивая , до образования однородной шоколадной массы.<br />
Массу остудить.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkuIDYUCqO7OECWQNGbF-AdXNI129suTNaFOl4cQyjM2lwuX_3YVqxGq_OOuAPNebtgB7BYce-AB7oaix5vFazllko92fu91ZrMVML_yZ0ocOZNszf5rdqsi3Vlur5ZFvGh5b4SGLRNJm/s1600/IMG_5434.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkuIDYUCqO7OECWQNGbF-AdXNI129suTNaFOl4cQyjM2lwuX_3YVqxGq_OOuAPNebtgB7BYce-AB7oaix5vFazllko92fu91ZrMVML_yZ0ocOZNszf5rdqsi3Vlur5ZFvGh5b4SGLRNJm/s320/IMG_5434.JPG" width="320" /></a><br />
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Яйца взбить в пену, добавить ванилин.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6KB7y5EpuuLox_zfH14WRdkYp8nm9jnillhiDXHmulaZ47Fd-FTcP3hk_xx1uRhCqCjoL5OuDiGT1niYDsKUK1OswOaSC6tonHoitGPcdeZPD4CzcjiImWsooSljR1-C64hw90C7jAMvw/s1600/IMG_5437.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6KB7y5EpuuLox_zfH14WRdkYp8nm9jnillhiDXHmulaZ47Fd-FTcP3hk_xx1uRhCqCjoL5OuDiGT1niYDsKUK1OswOaSC6tonHoitGPcdeZPD4CzcjiImWsooSljR1-C64hw90C7jAMvw/s320/IMG_5437.JPG" width="320" /></a> Влить шоколадную массу, перемешать.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5LV2cDNSNv3x8p52PuUf-0rlgwfuHwjSH9WY0zmJk1KP7Ii335LXSRaI8LxmVGmXNkZo38g7NHk8xkvX3tjTrAWRQBtmkk8yvYeTN8tEFEMhpSv6Y7jy_xHsbKDWK1tawk88-QCZIuzIu/s1600/IMG_5438.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5LV2cDNSNv3x8p52PuUf-0rlgwfuHwjSH9WY0zmJk1KP7Ii335LXSRaI8LxmVGmXNkZo38g7NHk8xkvX3tjTrAWRQBtmkk8yvYeTN8tEFEMhpSv6Y7jy_xHsbKDWK1tawk88-QCZIuzIu/s320/IMG_5438.JPG" width="320" /></a>Отдельно смешать муку и разрыхлитель, всыпать их в тесто и продолжать мешать до образования в тесте пузырьков.<br />
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Тесто готово!<br />
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Вылить тесто в разъёмную форму, предварителъно смазанную маслом. Под низ формы я на всякий случай кладу фольгу или пергамент.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEI6OFI0Hf79HuzQCOh2i8GuTa88YZqkyODLLUsvXIRzYOgDxgUGjcSu0KXq73u18K2gtRqfryNa2FwniDFFaNQ8rx0vYlzGdJY40fkbOQJ6aSqcxCXB-AsFFglRWYWJV5zKvvngN5Y_Wz/s1600/IMG_5447.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEI6OFI0Hf79HuzQCOh2i8GuTa88YZqkyODLLUsvXIRzYOgDxgUGjcSu0KXq73u18K2gtRqfryNa2FwniDFFaNQ8rx0vYlzGdJY40fkbOQJ6aSqcxCXB-AsFFglRWYWJV5zKvvngN5Y_Wz/s320/IMG_5447.JPG" width="320" /></a><br />
Выпекать пирог примерно 45-50 минут при 175°С на среднем уровне. Готовность проверить зубочисткой. Дать пирогу немного остыть, затем вынуть из формы.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2SvZBErPruQW3Te8zEuujHRAgK2AAf3S91ZOG01QE_zxCglpyRt8RXJzz8yI6a7Yyxu9L-qlpKRXDMGCHIKHNwotHgqH6A00PGTJdWKVMhl2supjFVhyfGRz3fGQoi1o2yZp-DXgPG4o/s1600/IMG_5451.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio2SvZBErPruQW3Te8zEuujHRAgK2AAf3S91ZOG01QE_zxCglpyRt8RXJzz8yI6a7Yyxu9L-qlpKRXDMGCHIKHNwotHgqH6A00PGTJdWKVMhl2supjFVhyfGRz3fGQoi1o2yZp-DXgPG4o/s320/IMG_5451.JPG" width="320" /></a><br />
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По желанию покрыть шоколадной глазурью и украсить.<br />
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<br />Anonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.com0tag:blogger.com,1999:blog-7257480864529729078.post-30058130030308036012015-10-04T02:21:00.001-07:002015-10-04T03:30:28.896-07:00Schlagklößchensuppe nach Großmutters Art / Суп с галушками по рецепту бабушки / Шлагклейс по-волжски<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ4ncxrGyuankKUNfD-Ylr1ndrg38j6pcbyk_b3Ik-8E_yiCZDVeAXLATncAHfpWEzOWrfj-o2NNt1wOnPSNG48FCdpruxQN2iPWuAGynGHg0h3vVtrnjlq2YvHPawnDFksmUOgYWs1Zo5/s1600/IMG_5397.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ4ncxrGyuankKUNfD-Ylr1ndrg38j6pcbyk_b3Ik-8E_yiCZDVeAXLATncAHfpWEzOWrfj-o2NNt1wOnPSNG48FCdpruxQN2iPWuAGynGHg0h3vVtrnjlq2YvHPawnDFksmUOgYWs1Zo5/s640/IMG_5397.JPG" width="640" /></a><br />
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Diese Suppe kochte meine Großmutter, die an der Wolga lebte und die Küche der Russlandsdeutschen hervorragend beherrschte. Es waren meist einfache, aber sehr schmackhafte Gerichte.<br />
Diese Suppe aß ich schon als Kind am Liebsten, diese Klößchen sind einfach total lecker! ,,Schlagklößchen" heißen sie, weil man die Zutaten sehr viel schlagen musste, alles in Handarbeit , aber mit viel Liebe!<br />
In der heutigen Zeit hat die Hausfrau es sehr viel einfacher, denn die Maschinen erleichtern die Arbeit, auch wenn man nicht ganz auf die Handarbeit verzichten kann.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigs_zGOjQjDaYy3hrfNzVCFffF6SJiq28ednQ9wYv0tUOr1sfFPTlqRZDfkuWITFcsrlPZEh5-G3X4yo6lTRq_yDzLng3Ntfu2kfXF37KMdmtSMYaK8IEgaG_IUFP6fS-33e_BKtAOl1Wj/s1600/IMG_5336.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigs_zGOjQjDaYy3hrfNzVCFffF6SJiq28ednQ9wYv0tUOr1sfFPTlqRZDfkuWITFcsrlPZEh5-G3X4yo6lTRq_yDzLng3Ntfu2kfXF37KMdmtSMYaK8IEgaG_IUFP6fS-33e_BKtAOl1Wj/s320/IMG_5336.JPG" width="320" /></a></div>
Für die Suppe koche ich erst mal eine Brühe aus Hähnchen oder Putenfleisch ( das Fleisch ins kalte Wasser legen, aufkochen, Schaum abschöpfen, dann eine geschälte Zwiebel, ein paar Lorbeerblätter, einige Pfefferkörner und Salz zugeben und bei geschlossenem Deckel 1-1,5 Stunden bei schwacher Hitze garen lassen.<br />
Das Fleisch herausnehmen, die Brühe durch ein Sieb in einen anderen Topf gießen).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFDXKhtHpEVWxpPP6NYyU62Dx-aj8YHzGl2gdxPRaaLN0P84QydUkAmpFpOiw6ZjFtlqSvISwjFGf-CCUhej1rsuwuc8No2ADAxt8s9HsYd_ie-osOvd2R41acLxf_sZvx_TlLSzg0cmO/s1600/IMG_5352.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFDXKhtHpEVWxpPP6NYyU62Dx-aj8YHzGl2gdxPRaaLN0P84QydUkAmpFpOiw6ZjFtlqSvISwjFGf-CCUhej1rsuwuc8No2ADAxt8s9HsYd_ie-osOvd2R41acLxf_sZvx_TlLSzg0cmO/s320/IMG_5352.JPG" width="320" /></a><br />
Für die Schlagklößchen:<br />
2 zimmerwarme Eier<br />
ca. 2 EL zimmerwarme Butter<br />
1 TL Salz<br />
ca 150 g Mehl<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfVmba81nWc8k40J9meRcWl18LpnRV0s-rU-4fP9hXwMxqDujntkYPPXxevftCCOH8qncbAp-9jVK_yR4kMGyuyhWMv-Tyo3dhQT9V4O_DGtWc3x6-giSvqy3FtAwWFg33ZTjBN0DmOEug/s1600/IMG_5354.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfVmba81nWc8k40J9meRcWl18LpnRV0s-rU-4fP9hXwMxqDujntkYPPXxevftCCOH8qncbAp-9jVK_yR4kMGyuyhWMv-Tyo3dhQT9V4O_DGtWc3x6-giSvqy3FtAwWFg33ZTjBN0DmOEug/s320/IMG_5354.JPG" width="320" /></a><br />
Die Eier trennen, das Eiweiß steif schlagen.<br />
Zimmerwarme Eigelbe und weiche Butter weißlich rühren, salzen, dann nach und nach die Eiweiße und das Mehl unterheben und weiter ,,schlagen": mit dem Löffel von unten nach oben den Teig luftig rühren. <br />
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Der Teig soll recht zäh sein und schwer vom Löffel fallen. <br />
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Mit Hilfe von 2 Esslöffeln die Klößchen formen und in die erhitzte, aber nicht mehr kochende Brühe geben. <br />
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Die Suppe kurz aufkochen lassen, dann die Hitze herunter schalten und die Klößchen zugedeckt ca. 10 Minuten langsam garziehen lassen. Auf keinen Fall kochen lassen, sonst zerkochen sie. <br />
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Petersilie hinzufügen. <br />
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Garprobe für die Klößchen durchführen: sie sollten innen gleichmäßig gar und locker aussehen.<br />
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Die Suppe anrichten, Fleisch dazu reichen.<br />
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Этот суп научила меня варить моя бабушка, немка Поволжья. Из незамысловатых продуктов она готовила очень вкусные блюда. Этот суп я больше всего любила в детстве.<br />
,,Шлагклейс"-немецкое название этих галушек, происходящее от слова ,,взбивать" . Вручную взбивались белки, а потом и всё тесто . В современное время работу домохозяек облегчают машины,но вcё равно нужно кое-что делать вручную, чтобы не испортить результат.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigs_zGOjQjDaYy3hrfNzVCFffF6SJiq28ednQ9wYv0tUOr1sfFPTlqRZDfkuWITFcsrlPZEh5-G3X4yo6lTRq_yDzLng3Ntfu2kfXF37KMdmtSMYaK8IEgaG_IUFP6fS-33e_BKtAOl1Wj/s1600/IMG_5336.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigs_zGOjQjDaYy3hrfNzVCFffF6SJiq28ednQ9wYv0tUOr1sfFPTlqRZDfkuWITFcsrlPZEh5-G3X4yo6lTRq_yDzLng3Ntfu2kfXF37KMdmtSMYaK8IEgaG_IUFP6fS-33e_BKtAOl1Wj/s320/IMG_5336.JPG" width="320" /></a> Для этого супа нужно сварить мясной бульон, лучше всего из курицы или индейки.<br />
Мясо залить холодной водой, дать закипеть, снять пену, добавить соль, несколько листков лабрового листа, несколько горошин чёрного перца и луковицу. Накрыть крышкой и варить на слабом огне 1-1,5 часа. Вынуть мясо, слить бульон через сито в другую кастрюлю.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFDXKhtHpEVWxpPP6NYyU62Dx-aj8YHzGl2gdxPRaaLN0P84QydUkAmpFpOiw6ZjFtlqSvISwjFGf-CCUhej1rsuwuc8No2ADAxt8s9HsYd_ie-osOvd2R41acLxf_sZvx_TlLSzg0cmO/s1600/IMG_5352.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFDXKhtHpEVWxpPP6NYyU62Dx-aj8YHzGl2gdxPRaaLN0P84QydUkAmpFpOiw6ZjFtlqSvISwjFGf-CCUhej1rsuwuc8No2ADAxt8s9HsYd_ie-osOvd2R41acLxf_sZvx_TlLSzg0cmO/s320/IMG_5352.JPG" width="320" /></a>Для галушек:<br />
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2 яйца комнатной температуры<br />
2 ст.л. мягкого сливочного масла<br />
1 ч.л. соли<br />
примерно 150 г муки<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwaR5XSyWOxjZIEs847Avmx5I9VV7PZFVg_FQ5idfpQycQu_nIXpY78Zjxl4ahYQSgeLHDa1ZqpUpHYiRoOeA7HG28BPZwk1rBnctTQF2xq1tZykpN_GuZbE95qO0NhEHAR2HEpkeBsJ5S/s1600/IMG_5354.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwaR5XSyWOxjZIEs847Avmx5I9VV7PZFVg_FQ5idfpQycQu_nIXpY78Zjxl4ahYQSgeLHDa1ZqpUpHYiRoOeA7HG28BPZwk1rBnctTQF2xq1tZykpN_GuZbE95qO0NhEHAR2HEpkeBsJ5S/s320/IMG_5354.JPG" width="320" /></a></div>
Oтделить белки от желтков. Белки взбить. Желтки и масло растереть добела, добавить соль, затем постепено добавлять поочередно белки и муки и взбивать вручную, делая движения снизу вверх, чтобы вбить в тесто как можно больше воздуха.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WsA6qwW5QZgsI9AsFz5xUXGp29jAXlDEOPnn0sBVnAcjbXiCgfsGrAproqok9brvpq2QMZQPiKKdIxFcOz4rG5VJ5nKnF3sRuWzJuPi8YZdaCuAQFYVQbl5FxJKM1xxyySQsSB7tSxf6/s1600/IMG_5355.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WsA6qwW5QZgsI9AsFz5xUXGp29jAXlDEOPnn0sBVnAcjbXiCgfsGrAproqok9brvpq2QMZQPiKKdIxFcOz4rG5VJ5nKnF3sRuWzJuPi8YZdaCuAQFYVQbl5FxJKM1xxyySQsSB7tSxf6/s320/IMG_5355.JPG" width="320" /></a></div>
Готовое тесто вязкое и тяжело падает с ложки.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBq-hprwGuiajdNP5KKi_42JodVBmq254E2Bxq3D-vgSE1WAcnokaNe2PEwkhj9AyMlNKJqBo9a5OCOFbEKAwqR0SVoYyQ6b2dxgaxq0veDzMRsYK8QNd_HA9PzH0vEe6fw_ibA02zpoLJ/s1600/IMG_5359.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBq-hprwGuiajdNP5KKi_42JodVBmq254E2Bxq3D-vgSE1WAcnokaNe2PEwkhj9AyMlNKJqBo9a5OCOFbEKAwqR0SVoYyQ6b2dxgaxq0veDzMRsYK8QNd_HA9PzH0vEe6fw_ibA02zpoLJ/s320/IMG_5359.JPG" width="320" /></a>С помощью двух ложек сформовать гакушки и опустить их в горячий бульон.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfGy2eIjC_wr9benUTK_Ivo96OgPK1v5R5kjMs4DXrKInC0B27P34M0nXLVBJKCv_zEpdFOoqPvBTt_llGBD6NX7sAWuANBxjSLete-7peHu1ZAYWBtZYwm7lcPVe6moWkuz8UAKfI5RU8/s1600/IMG_5362.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfGy2eIjC_wr9benUTK_Ivo96OgPK1v5R5kjMs4DXrKInC0B27P34M0nXLVBJKCv_zEpdFOoqPvBTt_llGBD6NX7sAWuANBxjSLete-7peHu1ZAYWBtZYwm7lcPVe6moWkuz8UAKfI5RU8/s320/IMG_5362.JPG" width="320" /></a>Дать бульону закипеть, затем накрыть кастрюлю крышкой и на слабом огне довести галушки до готовности в течение примерно 10 минут.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC7w4dnCnJ-lyKCh75O5g0ABr7XLqaF1QKAneYyZkUHFuytc8Ez5BMVEUcnKnzxAFoK5NveafNYX3kK8K5zVkcydNSPIRJ6MplXNgjnMeqqASObr1e75_iZiGFhTdz3AjvdLSNQsRsRBIa/s1600/IMG_5383.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC7w4dnCnJ-lyKCh75O5g0ABr7XLqaF1QKAneYyZkUHFuytc8Ez5BMVEUcnKnzxAFoK5NveafNYX3kK8K5zVkcydNSPIRJ6MplXNgjnMeqqASObr1e75_iZiGFhTdz3AjvdLSNQsRsRBIa/s320/IMG_5383.JPG" width="320" /></a>Снять пробу: готовые галушки равномерно окрашены и имеют пористую консистенцию.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbWqTlw8m0EYaonIqNAJxbL6zFIt1ytvrqaCxGTrDP0GL9ldRXFf99NZ9UhW-qXkvGkEhYwVfsa7qMjRUs53lQEXkJXxE7PR1wYSV3afitrzbB5IETWGcmU4mJvLw0oFNgnoWiuj0LEpwA/s1600/IMG_5373.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbWqTlw8m0EYaonIqNAJxbL6zFIt1ytvrqaCxGTrDP0GL9ldRXFf99NZ9UhW-qXkvGkEhYwVfsa7qMjRUs53lQEXkJXxE7PR1wYSV3afitrzbB5IETWGcmU4mJvLw0oFNgnoWiuj0LEpwA/s320/IMG_5373.JPG" width="320" /></a><br />
Добавить в суп зелень петрушки и подавать. Мясо можно мелко порезать и добавить в суп или же подать отдельно.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98nvOoTuqYL8TAqEWHUwxm1Hj1nXXpjLuf4rai8Q44jl9oKvDakLlEMn-vQYk60WeXZVFtBfDEydhJy1aZFkLjgIi1hzummkxvIh_T0QTJIXrIMk0Dfp-bVGMmWwwejpqZFY4cTYImUJl/s1600/IMG_5397.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98nvOoTuqYL8TAqEWHUwxm1Hj1nXXpjLuf4rai8Q44jl9oKvDakLlEMn-vQYk60WeXZVFtBfDEydhJy1aZFkLjgIi1hzummkxvIh_T0QTJIXrIMk0Dfp-bVGMmWwwejpqZFY4cTYImUJl/s320/IMG_5397.JPG" width="320" /></a><br />
Приятного аппетита!<br />
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<br />Anonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.com2tag:blogger.com,1999:blog-7257480864529729078.post-25834429849993678072015-10-03T13:45:00.002-07:002015-10-03T13:48:53.101-07:00Tiramisu mit Apfelmus / Тирамису с яблочным пюре <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmHDgmdJyJDczR6qemvOKFQcU5gnhnwNuV6-DDfZLujp6LMSNmdFSLRQahGUzhHADsA0so73drKZGImMjg9lSCYaQ5iLkoPXkKUzP44F2ndsoXR4AiLhoifCkCeDU7Gy50HnqdTQpi4X2O/s1600/IMG_5390.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmHDgmdJyJDczR6qemvOKFQcU5gnhnwNuV6-DDfZLujp6LMSNmdFSLRQahGUzhHADsA0so73drKZGImMjg9lSCYaQ5iLkoPXkKUzP44F2ndsoXR4AiLhoifCkCeDU7Gy50HnqdTQpi4X2O/s640/IMG_5390.JPG" width="640" /></a></div>
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Es gibt unzählige Variationen des italienischen Klassikers. Diese kommt aus der Steiermark in Österreich und ist auch sehr lecker!<br />
Dieses Dessert ist total unkompliziert und schnell zubereitet, wird allerdings auch sehr schnell weggeputzt!<br />
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400 g Schlagsahne<br />
1 Glas (700-750 g) Apfelmus<br />
ca 40 Löffelbiskuitts<br />
etwas Apfelsaft ( oder Calvados für alkoholhaltige Variante ) zum Tränken<br />
Zimt <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5M4upw8uyzCIf_nofRqMgdVoEUqhazWgtFg7RaCnijPknPWql5IY3ZILNBmzBNgzs4tSPPg6WU9rb6JOD1BQHSi_EC68gKPbFFqA6bnQFRiGhtYj7mWbAwhckZy4yNVePc-wnv5Sc0Cdi/s1600/IMG_5337.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5M4upw8uyzCIf_nofRqMgdVoEUqhazWgtFg7RaCnijPknPWql5IY3ZILNBmzBNgzs4tSPPg6WU9rb6JOD1BQHSi_EC68gKPbFFqA6bnQFRiGhtYj7mWbAwhckZy4yNVePc-wnv5Sc0Cdi/s320/IMG_5337.JPG" width="320" /></a>Schlagsahne steif schlagen. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw5Lh5vgHX4aSxEg5FOI8TQkCvv0d4o1Vl2fp6MTD2TVLkwsa93_Zfn_ZO4CCqQTsIrDizAsrTh9nFe3JEEa4HVde5ezS66HsLm48l7l5mJWT3zYtSUxmu2NuoI77Xng8g0LUPX7I_E8qB/s1600/IMG_5338.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw5Lh5vgHX4aSxEg5FOI8TQkCvv0d4o1Vl2fp6MTD2TVLkwsa93_Zfn_ZO4CCqQTsIrDizAsrTh9nFe3JEEa4HVde5ezS66HsLm48l7l5mJWT3zYtSUxmu2NuoI77Xng8g0LUPX7I_E8qB/s320/IMG_5338.JPG" width="320" /></a></div>
Den Apfelmus dazu geben und vorsichtig vermengen. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj45xkmaJGm4ZinWt8mdyn6q76Cd4yOu0zQfa3uq0lOeZMlSHyk64oZVVxUcaN5Wy4U-3Dh-Elm68_FgA9demBWk08p9AWj5G99wPPKoopbF07qAvzEBTY1QKo104wpAvJfmFcg7k2XDsKH/s1600/IMG_5341.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj45xkmaJGm4ZinWt8mdyn6q76Cd4yOu0zQfa3uq0lOeZMlSHyk64oZVVxUcaN5Wy4U-3Dh-Elm68_FgA9demBWk08p9AWj5G99wPPKoopbF07qAvzEBTY1QKo104wpAvJfmFcg7k2XDsKH/s320/IMG_5341.JPG" width="320" /></a></div>
Die Creme im Wechsel mit den Löffelbiskuitts in der Form einschichten.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduRg3cwXgwuHDRzsTllctXMhss71UklNVv9FZoMwxPpFzP0-hJ2CbFyN1JlGAJlp4HEAtPYn4hMe5O0DHCPzGW9kVxMWQfGelJLK2Tm_N2Yvt2rdhj2mCIxajRGzMpyDfp-XXhR0rnMrG/s1600/IMG_5343.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduRg3cwXgwuHDRzsTllctXMhss71UklNVv9FZoMwxPpFzP0-hJ2CbFyN1JlGAJlp4HEAtPYn4hMe5O0DHCPzGW9kVxMWQfGelJLK2Tm_N2Yvt2rdhj2mCIxajRGzMpyDfp-XXhR0rnMrG/s320/IMG_5343.JPG" width="320" /></a> Dabei die Löffelbiskuitts mit dem Apfelsaft oder Calvados tränken.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhafnEUnHkb1UUXAcZGKSbZvOWO9zxUR5wnr0WYxmQ1F_3ss_WeqUVHosWboRAPKAv7BLGJwrM9qUQouTABGRhAFkRePYmyjA4KY6wDmxfuq6MfnoX7GhtwOylz5UbPBcDNO1AwtKDS6eJg/s1600/IMG_5347.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhafnEUnHkb1UUXAcZGKSbZvOWO9zxUR5wnr0WYxmQ1F_3ss_WeqUVHosWboRAPKAv7BLGJwrM9qUQouTABGRhAFkRePYmyjA4KY6wDmxfuq6MfnoX7GhtwOylz5UbPBcDNO1AwtKDS6eJg/s320/IMG_5347.JPG" width="320" /></a></div>
So verfahren bis nur noch etwas Creme für die oberste Schicht übrig bleibt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5Z8YLtiTGwPUFYXsupfLMX9XmqC8E7Hhhzk3CX2XVCtpC3UAYyzArkui7KrWfFVfKs1FvPxTtNUKm4cQgVHKIxQgIThmmFIEGu2I8JD_MvEoYrsuHtmCSwgJLMn6BWbxHazP4HZKXMKU/s1600/IMG_5349.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5Z8YLtiTGwPUFYXsupfLMX9XmqC8E7Hhhzk3CX2XVCtpC3UAYyzArkui7KrWfFVfKs1FvPxTtNUKm4cQgVHKIxQgIThmmFIEGu2I8JD_MvEoYrsuHtmCSwgJLMn6BWbxHazP4HZKXMKU/s320/IMG_5349.JPG" width="320" /></a></div>
Die Creme gleichmässig verteilen und glatt streichen, mit Zimt bestreuen, mit Folie abdecken und für mehrere Stunden, am Besten über Nacht kalt stellen. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_OTnyKemuU86EGp9A9wcMyRETo90U0f_BDlY9Ow4e2ryZ8QMhoJHRXOh-7wGAeqtIRugZEvxMhFB9DtiwNH4OiLgUIIzN_YeKowsOeyS22YADlXq0xAN9lrMFnTMBBhMpwsX0GgxqmvBv/s1600/IMG_5391.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_OTnyKemuU86EGp9A9wcMyRETo90U0f_BDlY9Ow4e2ryZ8QMhoJHRXOh-7wGAeqtIRugZEvxMhFB9DtiwNH4OiLgUIIzN_YeKowsOeyS22YADlXq0xAN9lrMFnTMBBhMpwsX0GgxqmvBv/s320/IMG_5391.JPG" width="320" /></a></div>
Am nächsten Tag ist das Dessert schön durchgezogen und zergeht einem auf der Zunge! Viel Spaß beim Ausprobieren!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid65RtIbYW7gWdpLrwNo5BPm0QkH4d0uSxEvX1wugkgLIY1snMd-uO6tbnqToZCgMGtnwa8eqT8ymIIeTzmOTkureb3q-g-m3zGBD40wWBug9jq6M24DBLJ5RGoGtb1fWF3hHpyFbyM_mJ/s1600/IMG_5390.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid65RtIbYW7gWdpLrwNo5BPm0QkH4d0uSxEvX1wugkgLIY1snMd-uO6tbnqToZCgMGtnwa8eqT8ymIIeTzmOTkureb3q-g-m3zGBD40wWBug9jq6M24DBLJ5RGoGtb1fWF3hHpyFbyM_mJ/s640/IMG_5390.JPG" width="640" /></a></div>
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Существует множество разных рецептов десертов , похожих на тирамису. Этот рецепт пришёл к нам из Штирии в Австрии и ни в чём не уступает по вкусу итальянскому прототипу.<br />
Этот десерт легко и быстро готовится, а съедается ещё быстрее. Попробуйте!<br />
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400 г сливок<br />
1 банка (700-750 g) яблочного пюре<br />
примерно 40 штук печенья ,,Савоярди" <br />
немного яблочного сока для пропитки печенья ( вариация с алкоголем: Кальвадос)<br />
корица для посыпки десерта<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCTrJjcE9kmdUirm6uPHMQTk0oJlE-Bx47EwoUeNJXHry2JbC9iT0aDzgfCScBzXtn_2vSvSHuvxUXrIRlQW5x4IQQEWPh38mwTYmmsPcPI_FKfQdkNxM0u0cQXUMkAEcIaPmu8NJV1fY/s1600/IMG_5337.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCTrJjcE9kmdUirm6uPHMQTk0oJlE-Bx47EwoUeNJXHry2JbC9iT0aDzgfCScBzXtn_2vSvSHuvxUXrIRlQW5x4IQQEWPh38mwTYmmsPcPI_FKfQdkNxM0u0cQXUMkAEcIaPmu8NJV1fY/s320/IMG_5337.JPG" width="320" /></a></div>
Сливки взбить.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRFx2yiN_d1UoKv7EoSay5YCjVrPD8zZkWqiYnc0xeGm5XODEuxWcXrJ4uWbsZfEapN49BYkaKHroLN__GzJRwpbLMqfiFwlZnbFwLdW_fIZHIlju-VC3mLX9RTOPwwV9H4W315i_pLA2/s1600/IMG_5338.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRFx2yiN_d1UoKv7EoSay5YCjVrPD8zZkWqiYnc0xeGm5XODEuxWcXrJ4uWbsZfEapN49BYkaKHroLN__GzJRwpbLMqfiFwlZnbFwLdW_fIZHIlju-VC3mLX9RTOPwwV9H4W315i_pLA2/s320/IMG_5338.JPG" width="320" /></a> Добавить в сливки яблочное пюре и аккуратно смешать до однородной массы.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiak-TCwocYwg5tMIh0mOZnFBezlsjeJ0kbG9Eu4I301Rk0Bol1rhaCOUm_CFTgDjN7OMqyHkOqDryDq0YiyliD4uWDSEkzZtO08vFdeLn_jcMaSSQ5R1tzLtHOR18B1dUFrn0CqnL-ajWu/s1600/IMG_5341.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiak-TCwocYwg5tMIh0mOZnFBezlsjeJ0kbG9Eu4I301Rk0Bol1rhaCOUm_CFTgDjN7OMqyHkOqDryDq0YiyliD4uWDSEkzZtO08vFdeLn_jcMaSSQ5R1tzLtHOR18B1dUFrn0CqnL-ajWu/s320/IMG_5341.JPG" width="320" /></a><br />
В форму выложить слоями крем, чередуя с печеньем ,Савоярди".<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1ZSd9LL8c88LLfOWHkDoZHhNd57OVO5VV7ZTosJecdAXb06HzDs3SyJLhcQCBabAZ0Tft9lPDNMRmmNWCT_ccpFaDcWuLyfVzDpQCkhI0N3Vvro_2bKG-u9Oyu3AvoWM2rO83hbMmlI2/s1600/IMG_5343.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1ZSd9LL8c88LLfOWHkDoZHhNd57OVO5VV7ZTosJecdAXb06HzDs3SyJLhcQCBabAZ0Tft9lPDNMRmmNWCT_ccpFaDcWuLyfVzDpQCkhI0N3Vvro_2bKG-u9Oyu3AvoWM2rO83hbMmlI2/s320/IMG_5343.JPG" width="320" /></a>Каждый слой печенья сбрызнуть яблочным соком.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPHgh7S9JZ5KxcVE0WWx3OmNPwpo7aCZp6d0vf9eVaEBmtV2WFh0UgAlrd8cDCNqfXDoxjIp7FgM4uCzjat-O1Hz3EgwMHknNlxIuhaLSMuOQMpNxImGiKIvVnlg5_FTteu0c4XgYqjmE2/s1600/IMG_5347.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPHgh7S9JZ5KxcVE0WWx3OmNPwpo7aCZp6d0vf9eVaEBmtV2WFh0UgAlrd8cDCNqfXDoxjIp7FgM4uCzjat-O1Hz3EgwMHknNlxIuhaLSMuOQMpNxImGiKIvVnlg5_FTteu0c4XgYqjmE2/s320/IMG_5347.JPG" width="320" /></a><br />
Завершить слоем крема, разровняв его по поверхности десерта.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1FvMDzDyyQBraJJTkru80acVYgutLcErUaagMFUR66pZzx5MQmNtof_0mqqYQLBOzSGmYA8M-jHJWhtc9pcbcZJtv24fRv9q4WZQy-83s9yuQiq_KttmS9IPzSy6nqoT181FUa6JD36eg/s1600/IMG_5349.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1FvMDzDyyQBraJJTkru80acVYgutLcErUaagMFUR66pZzx5MQmNtof_0mqqYQLBOzSGmYA8M-jHJWhtc9pcbcZJtv24fRv9q4WZQy-83s9yuQiq_KttmS9IPzSy6nqoT181FUa6JD36eg/s320/IMG_5349.JPG" width="320" /></a>Сверху посыпать корицей. Форму накрыть плёнкой и поставить на несколько часов, а лучше на ночь, в холодильник.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid65RtIbYW7gWdpLrwNo5BPm0QkH4d0uSxEvX1wugkgLIY1snMd-uO6tbnqToZCgMGtnwa8eqT8ymIIeTzmOTkureb3q-g-m3zGBD40wWBug9jq6M24DBLJ5RGoGtb1fWF3hHpyFbyM_mJ/s1600/IMG_5390.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid65RtIbYW7gWdpLrwNo5BPm0QkH4d0uSxEvX1wugkgLIY1snMd-uO6tbnqToZCgMGtnwa8eqT8ymIIeTzmOTkureb3q-g-m3zGBD40wWBug9jq6M24DBLJ5RGoGtb1fWF3hHpyFbyM_mJ/s320/IMG_5390.JPG" width="320" /></a><br />
Хорошо пропитавшийся тирамису будет просто таять во рту!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAPJ_AtEiofaYIBQ07uVX6wiYcd-WG7jeowWYNnhGA76bhpf3QWz1XqSbNyabE-eaqt-xTr79OJoFEoQCIPRH_ultJEowq4QpvIK7efb9kyoCjrhmCWg-1Mif66WjWHT1dOljNaw7Fyag5/s1600/IMG_5391.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAPJ_AtEiofaYIBQ07uVX6wiYcd-WG7jeowWYNnhGA76bhpf3QWz1XqSbNyabE-eaqt-xTr79OJoFEoQCIPRH_ultJEowq4QpvIK7efb9kyoCjrhmCWg-1Mif66WjWHT1dOljNaw7Fyag5/s320/IMG_5391.JPG" width="320" /></a><br />
Приятного аппетита!<br />
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<br />Anonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.com0tag:blogger.com,1999:blog-7257480864529729078.post-64303185709986052742015-09-27T03:07:00.002-07:002015-10-16T11:36:28.428-07:00Apfel-Schmand-Torte / Яблочно-сметанный торт<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcjp3ZakASHB6vCgZb6t2_dLNRdCoQ2xUUVYrdceaKAyLy0ofx79qNTC5z_bLDB1Bywyldo1DY7lEqZy60IUA9wAYyrrXhPJIdW0hKtkLYR-mVfpCD0iHgpRX347qxd3PtrOPdGyIgOb8u/s1600/IMG_5328+-+Kopie.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcjp3ZakASHB6vCgZb6t2_dLNRdCoQ2xUUVYrdceaKAyLy0ofx79qNTC5z_bLDB1Bywyldo1DY7lEqZy60IUA9wAYyrrXhPJIdW0hKtkLYR-mVfpCD0iHgpRX347qxd3PtrOPdGyIgOb8u/s640/IMG_5328+-+Kopie.JPG" width="640" /></a></div>
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<b>Diese Torte ist ein Traum! Leicht und fruchtig, sehr mild und auf der Zunge zergehend!</b><br />
<b>Sie ist sehr einfach zu backen und sieht verlockend aus, so das man in kurzer Zeit nichts mehr davon sehen kann :) Meine ,,Versuchskaninchen" waren total begeistert!</b><br />
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<b>Biskuitteig:</b><br />
3 Eier<br />
75 g Zucker<br />
1 Packung Vanillezucker<br />
Prise Salz<br />
50 g Mehl<br />
50 g Speisestärke<br />
1 TL Backpulver<br />
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<b>Apfelschicht: </b><br />
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350 g Äpfel fein gewürfelt ( Elstar)<br />
4 EL Zucker<br />
1 EL Zitronensaft<br />
1 TL Zimt<br />
400 ml Apfelsaft <br />
5 Blatt Gelatine<br />
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<b>Schmandschicht:</b><br />
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600 g Schmand<br />
1 P. Vanillezucker oder Vanilleextrakt<br />
Zimt<br />
3 EL Zitronensaft<br />
100 g Zucker<br />
6 Blatt Gelatine<br />
250 g Sahne<br />
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<b>Tortenspiegel: </b><br />
1 Päckchen klaren Tortenguss<br />
2 EL Zucker<br />
250 ml Apfelsaft<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrV2R2UR4E2jU9zolusOBNF97HFDt6zyDUovue6VEmTGsawIt8lnT6If2PSafRwh4xUx7A32YAl8F-Ji5Dhp8sYrahbu4bnaOOrNXI8MdiDA7_VUFizQklkRLxRo93_2I7GOuH6gUt4TM/s1600/IMG_5317.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrV2R2UR4E2jU9zolusOBNF97HFDt6zyDUovue6VEmTGsawIt8lnT6If2PSafRwh4xUx7A32YAl8F-Ji5Dhp8sYrahbu4bnaOOrNXI8MdiDA7_VUFizQklkRLxRo93_2I7GOuH6gUt4TM/s200/IMG_5317.JPG" width="200" /></a><br />
<b>Deko:</b><br />
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150-200 ml Sahne<br />
1 Sahnesteif<br />
1 EL Puderzucker<br />
evtl. Kirschäpfel aus der Dose<br />
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Eier schaumig schlagen, Zucker, Vanillezucker und Salz einrieseln lassen und weiter schlagen, bis die Masse schön an Volumen gewinnt.<br />
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Mehl, Stärke und Backpulver vermischen und portionsweise in den Teig sieben. <br />
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Vorsichtig mit einem Löffel unterheben, auf keinen Fall mit dem Mixer verrühren! <br />
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Eine 26 cm große Springform nur am Boden fetten. Den Backofen auf 150°C vorheizen.<br />
Den Biskuitteig in die Form füllen und auf mittleren Schiene 30-35 Minuten backen. Den Backofen ind der ersten Hälfte der Backzeit nicht öffnen!Kurz vor Ablauf der Zeit eine Stäbchenprobe durchführen: wenn kein Teig daran klebt, ist der Biskuit fertig.<br />
Eventuell im ausgeschalteten Backofen noch etwas stehen lassen. <br />
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In der Form gut auskühlen lassen.Mit einem spitzen Messer am Rand der Form fahren und den Kuchen herauslösen. <br />
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Den Biskuit einmal durchschneiden.<br />
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Äpfel waschen, vierteln, evtl. schälen. Wenn die Schale dünn ist, brauchen die Äpfel nicht geschält zu werden. <br />
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Die Äpfel klein würfeln. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiymXif1sgEtkXiNNwbdY91Xh9RoSTwsaTJIO8Vkqqk-ByEpVdKdSzHOo2hpbeeNw5wIuwuUfmfu1rslJoXKoA56_6Axe_TkrylKXgan8zQtfCCXMCKUjdgsaB7-249E7PuUNSqgCQboIXS/s1600/IMG_5280.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiymXif1sgEtkXiNNwbdY91Xh9RoSTwsaTJIO8Vkqqk-ByEpVdKdSzHOo2hpbeeNw5wIuwuUfmfu1rslJoXKoA56_6Axe_TkrylKXgan8zQtfCCXMCKUjdgsaB7-249E7PuUNSqgCQboIXS/s320/IMG_5280.JPG" width="320" /></a></div>
Gelatine im kalten Wasser einweichen. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Gnuqc1xieJ31rIBdD8I74xW1pZxtOGvIgYr3qfj_S3SqvGW9pRcdnjinDZFiid70BUWBrtZMfnk0iSBubsgaowEulzo7IAn76wHUkmpdAatC3DkZjBKblxZVpvFuMVPawb2AidA7OXIo/s1600/IMG_5283.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Gnuqc1xieJ31rIBdD8I74xW1pZxtOGvIgYr3qfj_S3SqvGW9pRcdnjinDZFiid70BUWBrtZMfnk0iSBubsgaowEulzo7IAn76wHUkmpdAatC3DkZjBKblxZVpvFuMVPawb2AidA7OXIo/s320/IMG_5283.JPG" width="320" /></a></div>
Die übrigen Zutaten für die Apfelschicht in einen Topf geben und aufkochen. Danach etwas abkühlen lassen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcFTTK-v8HYTf6jCVBjeBKOKSIUXX_oElCVibBQKdd-0vq7bp0JO552M4hBxLYLIC15Ytuhn5kOWr5bHRFY886qipBdT9fvxRoEpSzxl40c_oED1sv032CVVwdX4p9iQer6Zgp6_M58J0O/s1600/IMG_5284.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcFTTK-v8HYTf6jCVBjeBKOKSIUXX_oElCVibBQKdd-0vq7bp0JO552M4hBxLYLIC15Ytuhn5kOWr5bHRFY886qipBdT9fvxRoEpSzxl40c_oED1sv032CVVwdX4p9iQer6Zgp6_M58J0O/s320/IMG_5284.JPG" width="320" /></a> Dann erst die ausgedrückte Gelatine zugeben und unter Rühren auflösen. Die Gelatine darf nicht in zu heiß werden, sonst verliert sie ihre Gelierkraft. Die Masse muss jetzt ca. 45 Minuten im Kühlschrank abkühlen, bis sie geliert.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD02tlVQNDjhff4ONmHJDelZtsNwCDtiA4Mr504RHeiA63cmH6nGjJZPpGQvKzZkDGSU-mkygUqhYk8pS2nb-9sGW19LtbiiMsGS9kQyYb02HRJJrVdmonLOd_vKfX6pn6K3bg9ltvr7Ho/s1600/IMG_5287.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD02tlVQNDjhff4ONmHJDelZtsNwCDtiA4Mr504RHeiA63cmH6nGjJZPpGQvKzZkDGSU-mkygUqhYk8pS2nb-9sGW19LtbiiMsGS9kQyYb02HRJJrVdmonLOd_vKfX6pn6K3bg9ltvr7Ho/s320/IMG_5287.JPG" width="320" /></a></div>
Auf einer Tortenplatte mit Backpapierstreifen auslegen. Einen Biskuitboden mittig darauf platzieren und einen Tortenring darum legen. Den Biskuit mit etwas Apfelsaft tränken.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAERjYKs53IHr3WobIL7PsMiJNXaCevpBCvTKRgNwYyaE04m-TuD9BxyXvAoSW1ewkkDRkB0pJ_jKNT2uhIjNUsDBBhQT1dS858ZzEHqI8OqEHF1zvLOrdvpW8nT8ocZq3vKQfod5k3Iyw/s1600/IMG_5293.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAERjYKs53IHr3WobIL7PsMiJNXaCevpBCvTKRgNwYyaE04m-TuD9BxyXvAoSW1ewkkDRkB0pJ_jKNT2uhIjNUsDBBhQT1dS858ZzEHqI8OqEHF1zvLOrdvpW8nT8ocZq3vKQfod5k3Iyw/s320/IMG_5293.JPG" width="320" /></a>250 g Schlagsahne fast steif schlagen.<br />
In einer anderen Schüssel den Schmand mit Zucker,Vanillin, Zimt und Zitronensaft verrühren.<br />
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Gelatine erst im kalten Wasser einweichen, dann etwas ausdrücken und in einem kleinen Topf bei geringer Temperatur auflösen. Nicht kochen lassen! <br />
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4 EL von der Schmandcreme zur Gelatine geben und gut verrühren. So wird die Gelatine temperiert und es werden sich keine Klümpchen beim Einrühren in die Creme bilden. <br />
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Gelatine in die Schmandcreme rühren, etwas gelieren lassen, dann die geschlagene Sahne unterheben. <br />
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Die Creme auf dem Tortenboden verteilen. <br />
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Den zweiten Tortenboden darauf legen. <br />
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Sobald die Apfelmasse etwas dicker wird, wird sie auf der Torte verteilt.Tortenguss nach Anleitung zubereiten und über die Äpfel verteilen.<br />
Die Torte für mehrere Stunden oder über Nacht kalt stellen.<br />
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Mit einem Messer den Tortenrand entlang fahren, den Ring abnehmen.<br />
Schlagsahne kurz schlagen, dann Sahnefestiger einrieseln lassen, weiter rühren, Puderzucker zufügen. Die Torte seitlich mit der Hälfte der Schlagsahne einstreichen und mit dem Messer glatt ziehen.<br />
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Sahnetupfen auf die Torte spritzen.<br />
Die Kirschäpfel gut abtropfen lassen. <br />
Die Torte damit dekorieren.<br />
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Die Torte sollte einen Tag im Küühlschrank ziehen, dann schmeckt sie am Besten.<br />
Gutes Gelingen und guten Appetit! <br />
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<b>Для бисквита:</b><br />
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3 яйца<br />
75 г сахара<br />
1 пакетик ванильного сахара<br />
щепотка соли<br />
50 г муки<br />
50 г крахмала<br />
1 ч.л. разрыхлителя<br />
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<b>Для яблочного слоя:</b><br />
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350 г нарезанных кубиками яблок<br />
4 ст.л. сахара<br />
1 ст.л. лимонного сока<br />
1 ч.л. корицы<br />
400 мл яблочного сока<br />
5 листков желатина<br />
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<b>Для сметанного слоя:</b><br />
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600 г сметаны ( 24%-30% жирности)<br />
1пакетик ванильного сахара или немного екстракта ванили<br />
щепотка корицы<br />
3 ст.л. лимонного сока<br />
100 г сахара<br />
6 листков желатина<br />
250 г сливок<br />
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<b>Для верхнего желейного слоя:</b><br />
<b> </b><br />1 пакетик желейного порошка<br />2 ст.л. сахара<br />250 мл жидкости, н-р яблочного сока<br />
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<b>Для украшения торта:</b><br />
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150-200 мл сливок<br />
1 пакетик стабилизатора для сливок<br />
1 ст. л. сахарной пудры<br />
если есть, яблоки-ранетки из компота<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEincfWBjsK4ukaDyNgjPG2iXsqWSNH5QgaMzellbgYVvi4Brn_15_TgsG99zs57-uM_bLO9y7IOuDArZyIg0oCO-n1HEtCEOfsaZA76MhI-cRgYGuPhAnf3_wUQ9zhz_eYUCGMqxItksBPR/s1600/IMG_5268.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEincfWBjsK4ukaDyNgjPG2iXsqWSNH5QgaMzellbgYVvi4Brn_15_TgsG99zs57-uM_bLO9y7IOuDArZyIg0oCO-n1HEtCEOfsaZA76MhI-cRgYGuPhAnf3_wUQ9zhz_eYUCGMqxItksBPR/s320/IMG_5268.JPG" width="320" /></a></div>
Я раньше делала бисквит , отдельно взбивая белки. С тех пор, как у меня появился кухонный комбайн, я стала готовить его проще. Получается отлично!Итак, яйца взбить в пену, постепенно добавить сахар, ванилин, соль и взбивать до стойкой, пышной массы. Она вдвое увеличится в объёме и посветлеет.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYbJAmlydu2rMxCoJ7tlZz2xFdIJsNOqRbueDdk7mYN2wswmmI8tmM1w4eG7R0yeH7a9cOyQntYjur9IL2d2Ej1NsXVaE2r1w9VZM5VAo1ehH7NHoYj78Qm-jzhanYP96rnNNc382pDiX/s1600/IMG_5270.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYbJAmlydu2rMxCoJ7tlZz2xFdIJsNOqRbueDdk7mYN2wswmmI8tmM1w4eG7R0yeH7a9cOyQntYjur9IL2d2Ej1NsXVaE2r1w9VZM5VAo1ehH7NHoYj78Qm-jzhanYP96rnNNc382pDiX/s320/IMG_5270.JPG" width="320" /></a>Отдельно смешать муку, крахмал и разрыхлитель, затем посеять их порциями в тесто<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0miWkLGucp8FEQDRuB-52Ho2d76fveHc8_fcNoeJtAbl4SRsfGxjyxxIQ-ouiQYpP82Z7LPe7XQ0LB8K71vIUyuC06Q6IVP7BtDD6uhLDB8VzS6F7562ZVSErPz9d1LCwKgH0LcG0dZ0n/s1600/IMG_5271.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0miWkLGucp8FEQDRuB-52Ho2d76fveHc8_fcNoeJtAbl4SRsfGxjyxxIQ-ouiQYpP82Z7LPe7XQ0LB8K71vIUyuC06Q6IVP7BtDD6uhLDB8VzS6F7562ZVSErPz9d1LCwKgH0LcG0dZ0n/s320/IMG_5271.JPG" width="320" /></a><br />
и аккуратно перемешать лопаткой, делая движения снизу вверх.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghk5cuV7QIj-_MPUbbAOziJrz5JLaHBPvhF9_Re0o9SSsCDklFqwssfchA5VQccZicE7npLNutL7y7gJsodpr3vicetD8cDePwGYsG7BY8PYowfZIrXwTWr9RtGiroB__UzONiwlaIonYs/s1600/IMG_5272.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghk5cuV7QIj-_MPUbbAOziJrz5JLaHBPvhF9_Re0o9SSsCDklFqwssfchA5VQccZicE7npLNutL7y7gJsodpr3vicetD8cDePwGYsG7BY8PYowfZIrXwTWr9RtGiroB__UzONiwlaIonYs/s320/IMG_5272.JPG" width="320" /></a> Духовку предварительно разогреть, дно формы смазать маслом или маргарином или застелить пергаментом. <br />
Выложить тесто в форму и поставить выпекать на средний уровень, при температуре 150°С на 30-35 минут. Духовку в первой половине не открывать, под конец времени проверить готовность зубочисткой.<br />
Бисквит готов, если тесто не прилипает к зубочистке и бисквит не оседает при лёгком давлении на его поверхность.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkhPOJ27MS9oeJpUiIaqoORCqe8KuVVZD7AuBwRo0NnXb0nfqcUNrpIqcCAqq-dsp7y98atG2Ydk_RK1Lye3Sdq60LiE_4YZEZrVie9uHTZE4mkVw26QlMbMsXHpp1T2eSN1YixT0ngku/s1600/IMG_5276.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkhPOJ27MS9oeJpUiIaqoORCqe8KuVVZD7AuBwRo0NnXb0nfqcUNrpIqcCAqq-dsp7y98atG2Ydk_RK1Lye3Sdq60LiE_4YZEZrVie9uHTZE4mkVw26QlMbMsXHpp1T2eSN1YixT0ngku/s320/IMG_5276.JPG" width="320" /></a><br />
Бисквит можно оставить остывать в открытой духовке, чтобы он не осел от разницы в температуре.<br />
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Остывший бисквит разрезать пополам.<br />
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Яблоки вымыть, порезать на четвертинки и вырезать сердцевину. Если кожица не слишком грубая, её можно не срезать.<br />
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Нарезать мелкими кубиками.<br />
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Желатин замочить в холодной воде.<br />
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В астрюлю поместить яблоки, лимонный сок, сахар, ванилин и корицу, залить яблочным соком. <br />
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Желатин замочить в холодной воде. В кастрюлю поместить яблоки, лимонный сок, сахар, ванилин и корицу, залить яблочным соком. Дать закипеть и снять с плиты. Когда масса перестанет бурлить и немного остынет, добавить слегка отжатый желатин и дать ему раствориться, помешивая массу ложкой. Яблочная начинка должна остыть и загустеть, постепенно превращаясь в желе.<br />
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Нижний слой торта поместить на блюдо и обвить кондитерским кольцом. Сбрызнуть бисквит яблочным соком.<br />
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Взбить сливки. <br />
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Сметану, сахар, лимонный сок, корицу и ванилин смешать.<br />
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Желатин замочить холодной воде, слегка отжать и растопить в кастрюльке на слабом огне.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuaVxS9PiuvtD7ZoF9tL1rhkZYmxJYqFEDF8FpVbEzbUzWZvK0PMGd3McYqmYVEVPbG_ffj206r2s1SchUlvM2v9EC9Na_MNWPyhoQ0P2NYDKFe0IKQgsP7P76qd7sfd4zo6a4Z6S2QbDI/s1600/IMG_5291.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuaVxS9PiuvtD7ZoF9tL1rhkZYmxJYqFEDF8FpVbEzbUzWZvK0PMGd3McYqmYVEVPbG_ffj206r2s1SchUlvM2v9EC9Na_MNWPyhoQ0P2NYDKFe0IKQgsP7P76qd7sfd4zo6a4Z6S2QbDI/s320/IMG_5291.JPG" width="320" /></a>В желатин добавить 4 ст.л. сметанного крема, размешать и влить в сметанный крем.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUR6w-ozO0iLn2-SZR9yiASm74OUFRlMD7Wm0HfJ6vD1f6l1WednTDXk_gdOx_wC6-RjsBlUtOkDGsR11p9tRhNPtopYt0fFbp1IPpq2NxaEKit1JSRP86jaePzf5E-5YzGisjBBJKQSOq/s1600/IMG_5296.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUR6w-ozO0iLn2-SZR9yiASm74OUFRlMD7Wm0HfJ6vD1f6l1WednTDXk_gdOx_wC6-RjsBlUtOkDGsR11p9tRhNPtopYt0fFbp1IPpq2NxaEKit1JSRP86jaePzf5E-5YzGisjBBJKQSOq/s320/IMG_5296.JPG" width="320" /></a> Добавить взбитые сливки и осторожно перемешать лопаточкой. Выложить крем на бисквит,<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-1019SRTD6YV-AvY3bkhQewMCcMMAohAgNeakR92pr2IdK8ylXL8XUiF_dTBNQgZVtR6SL-FKsUPOgbK52to4sRYXh74qKOFrTVLkSDzvdTt09zhiyh1I8FpZ8Ql0OvT_rt3AO1DhoY4k/s1600/IMG_5298.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-1019SRTD6YV-AvY3bkhQewMCcMMAohAgNeakR92pr2IdK8ylXL8XUiF_dTBNQgZVtR6SL-FKsUPOgbK52to4sRYXh74qKOFrTVLkSDzvdTt09zhiyh1I8FpZ8Ql0OvT_rt3AO1DhoY4k/s320/IMG_5298.JPG" width="320" /></a><br />
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покрыть вторым бисквитным слоем.<br />
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Сверху выложить загустевшее яблочное желе и разровнять по поверхности. Приготовить по описанию на пакетике прозрачное желе и залить им поверхность торта.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzZfuWYzKiJpaQmVyjg0SMCnQ1l5UI1EiVds-3YprnVwcLZ0proUj3SoFQUQ2zGVzyAFDaZusI3sH3mQDZF13-8pj6xnBX0muf9uGBB8R8KIK2FyWDbrCicoVQSTQBl_UpHnOxX2oZEFmQ/s1600/IMG_5321.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzZfuWYzKiJpaQmVyjg0SMCnQ1l5UI1EiVds-3YprnVwcLZ0proUj3SoFQUQ2zGVzyAFDaZusI3sH3mQDZF13-8pj6xnBX0muf9uGBB8R8KIK2FyWDbrCicoVQSTQBl_UpHnOxX2oZEFmQ/s320/IMG_5321.JPG" width="320" /></a>Поставить торт в холодильник минимум на 3 часа. С помощью острого ножа осторожно снять кольцо.<br />
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Взбить сливки, постепенно добавив стабилизатор и сахарную пудру. Половиной сливок смазать бока торта.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfvo663-AhUrNLCMkTxGQOZiX5eMYepiI7tUZPhyYA7hXMOjbajecdKEpJfEkF31pc59b5xgh6GDpUBrvYJMpW65NHmHo-NLyMWvDF9tX2odRni1RtK4TNCvatWiRkvB9y5415GEhigmP/s1600/IMG_5322.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfvo663-AhUrNLCMkTxGQOZiX5eMYepiI7tUZPhyYA7hXMOjbajecdKEpJfEkF31pc59b5xgh6GDpUBrvYJMpW65NHmHo-NLyMWvDF9tX2odRni1RtK4TNCvatWiRkvB9y5415GEhigmP/s320/IMG_5322.JPG" width="320" /></a><br />
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Оставшиеся сливки поместить в кулёк и украсить верх торта. Ранетки обсушить и использовать для декорации. Торт должен хорошо пропитаться, поэтому лучше всего оставить его на ночь или на сутки в холодильнике.<br />
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Приятного аппетита!<br />
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<br />Anonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.com0tag:blogger.com,1999:blog-7257480864529729078.post-14863871850419119762015-09-25T07:46:00.001-07:002015-09-25T08:20:23.282-07:00Tomaten-Basilikum-Mozzarellarolle / Рулетики из моцареллы с томатной начинкой и базиликом<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhvkC9XUN2fJMrHwIJY6p5n9pTW7vPTdwXb2hXii15WUZk8ZQPMsNh1zHYTCOIu6k0kJjZU-Ef9o99Z4B3adD_d-3ND8XxZ4UojI0x2LMJmfGTXdHvGEIOtgBMBusaG0rHe_AYYtmeWF1/s1600/IMG_5316.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhvkC9XUN2fJMrHwIJY6p5n9pTW7vPTdwXb2hXii15WUZk8ZQPMsNh1zHYTCOIu6k0kJjZU-Ef9o99Z4B3adD_d-3ND8XxZ4UojI0x2LMJmfGTXdHvGEIOtgBMBusaG0rHe_AYYtmeWF1/s640/IMG_5316.JPG" width="640" /></a></div>
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Mozzarella mal anders - das ist eine pfiffige Idee für das kalte Buffet !<br />
Die Füllung kann auch mal ganz anders sein, z.B. mit getrockneten Tomaten, Thunfischfilet, Rukkola, Lachs und so weiter. <br />
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1 Mozzarellarolle ( 250 g Abtropfgewicht), z.B. Zottarella <br />
ca. 500 ml Milch<br />
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1-2 Tomaten<br />
eime Handvoll frischen Basilikum<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_E0IF8He03853ueRtDCbnxI2RbhkQPp911rF_HTj5GVcWdyAjPex7XVNuz6TJ3lGXDSGoOCVRkkEu8h0wctNmU3WDCKCHvAU6p79ALx-PPtIFXZXBMjuMAu_eT6KbRCIxzo7j1sVFr1Jt/s1600/IMG_5299.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_E0IF8He03853ueRtDCbnxI2RbhkQPp911rF_HTj5GVcWdyAjPex7XVNuz6TJ3lGXDSGoOCVRkkEu8h0wctNmU3WDCKCHvAU6p79ALx-PPtIFXZXBMjuMAu_eT6KbRCIxzo7j1sVFr1Jt/s320/IMG_5299.JPG" width="320" /></a></div>
Milch in einem kleinen Topf aufkochen, die Platte ausschalten und den abgetropften Mozzarella hinein geben. Er muss jetzt 15 Minuten in der heißen Milch ziehen. Dabei soll er ab und zu gewendet werden.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN5n3NcxuNaV2IDsfK3wRSrrVf98ACcuNrKgYrQ7t18sSr2KqDEwYFrUn4NY60_zM-bABhMyMkegTqcAtsJs9eCD1vWqHdbvISfTetWgD1-xG5qSUPbREbid5grLDTlxjd5PI6AYCH5CEq/s1600/IMG_5302.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN5n3NcxuNaV2IDsfK3wRSrrVf98ACcuNrKgYrQ7t18sSr2KqDEwYFrUn4NY60_zM-bABhMyMkegTqcAtsJs9eCD1vWqHdbvISfTetWgD1-xG5qSUPbREbid5grLDTlxjd5PI6AYCH5CEq/s320/IMG_5302.JPG" width="320" /></a> Die Milch soll konstant ca.70°C heiß bleiben. Das erreicht man, wenn man die Platte auf niedrigste Stufe schaltet und immer wieder überprüft, das die Milch nicht kocht. <br />
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Währenddessen die Füllung vorbereiten: die Tomaten waschen, halbieren, Stiele und Kerne enfernen. Basilikum fein schneiden. Die Füllung nicht salzen, sonst ziehen die Tomaten Wasser und die Rolle wird matschig.<br />
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Den aufgeweichten, elastischen Mozzarella zwischen zwei Lagen Frischhaltefolie rechteckig ausrollen und die Füllung darauf verteilen.<br />
Dann mit Hilhe der Folie so fest wie es geht einrollen, in die Folie wickeln und die Enden verknoten. Die Mozzarellarolle für mehrere Stunden in den Kühlschrank legen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOsi-7o0gSChI03-K8yqqzSsOgi3MddVWgmbeLmZooTbFnaZAK5BP-11SiDyjWZoRCtlNZ0_4OWX0Qtg8m0ncakPBjPVfuXhKJrhY5IeyVKj2I_ypWIgpTkZL7hTGtMH84349EhjYvJOBr/s1600/IMG_5312+-+Kopie.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOsi-7o0gSChI03-K8yqqzSsOgi3MddVWgmbeLmZooTbFnaZAK5BP-11SiDyjWZoRCtlNZ0_4OWX0Qtg8m0ncakPBjPVfuXhKJrhY5IeyVKj2I_ypWIgpTkZL7hTGtMH84349EhjYvJOBr/s320/IMG_5312+-+Kopie.JPG" width="320" /></a><br />
Die Folie entfernen, die Rolle in Scheibchen schneiden und anrichten. Jetzt kommt noch das Salz und eventuell auch Aceto Balsamico darauf-fertig!<br />
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<b>Tipp:</b> in italienischen Supermärkten gibt es schon fertig ausgerollte Mozzarellaplatten, die man belegen kann.<br />
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Aus der übrig gebliebenen Milch kann man am Pfannkuchenteig zubereiten. <br />
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Эта закуска из моцареллы с помидорами и базиликом на другой лад станет украшением любого стола !<br />
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250 г сыра моцареллы , длинным куском<br />
примерно 500 мл молока<br />
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Для начинки:<br />
1-2 помидора<br />
горсть листочков базилика<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLbB4MMmYVDlHPKfet-Wf5NpSAfnSZeUYUdnTw5NaCWgMUBH5lySj5ASoSq1s-gtrhh_uxHfsjsk7eGenoqrcr55LpYYfXJ_AUmQadCU_OZ7b0Lx0zXQmp7he1-JnIts2sDxJ0Rj7etcm/s1600/IMG_5299.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLbB4MMmYVDlHPKfet-Wf5NpSAfnSZeUYUdnTw5NaCWgMUBH5lySj5ASoSq1s-gtrhh_uxHfsjsk7eGenoqrcr55LpYYfXJ_AUmQadCU_OZ7b0Lx0zXQmp7he1-JnIts2sDxJ0Rj7etcm/s320/IMG_5299.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNeVlApyypgylhPPyb7AaXAX0UHm3kYvWWK7n0dXzsshXz5ZlE2WWGLMaKJbBE8Zw6aDZJkark6bKlwZiCSgBsRD5vMA6UkNChN7fM5SBJDxqnU_m0g_rh_Sa0HNLxu83igdZlpFtX16yg/s1600/IMG_5302.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNeVlApyypgylhPPyb7AaXAX0UHm3kYvWWK7n0dXzsshXz5ZlE2WWGLMaKJbBE8Zw6aDZJkark6bKlwZiCSgBsRD5vMA6UkNChN7fM5SBJDxqnU_m0g_rh_Sa0HNLxu83igdZlpFtX16yg/s320/IMG_5302.JPG" width="320" /></a><br />
Молоко вскипятить в небольшой кастрюльке и снять с огня. Положить в него моцареллу и дать полежать 15 минут.<br />
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Молоко должно оставаться горячим, примерно 70°Ц, поэтому его можно поставить на самый слабый огонь, следя, чтобы молоко не закипело. Моцареллу желательно периодически переворачивать.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1eQDvvZFWuATUpE53aNtiiEJigU4qX6obGAxMVzQhiwt2QVUyeXqjcpiq-cehGbClMvIQv8h2oO-TvnM0y1RBBPbaXEvJwFNZvPVWh6Qmse9OUsq5HeWPQUdVn83K9mp1GFsUyPEbVNw/s1600/IMG_5307.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1eQDvvZFWuATUpE53aNtiiEJigU4qX6obGAxMVzQhiwt2QVUyeXqjcpiq-cehGbClMvIQv8h2oO-TvnM0y1RBBPbaXEvJwFNZvPVWh6Qmse9OUsq5HeWPQUdVn83K9mp1GFsUyPEbVNw/s320/IMG_5307.JPG" width="320" /></a>Тем временем приготовить начинку: базилик мелко нарезать, помидоры вымыть, удалить черенки и зёрна с соком. Начинку не солим, чтобы она не пустила сок.<br />
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Вынуть сыр из молока, обсушить салфеткой и раскатать его в прямоугольник между двумя пластами пищевой плёнки. Разложить начинку и свернуть в тугой рулет, обернуть в плёнку и завязать концы.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2BvTKmS2KnLWPhJQ-C9dBgW2amb8RJStLG0hXRfaWKfexK7nXfWAt-6ZGRK2YENhncIYICAdznnnp5wGqy3JXHqzMZ5iIgyNIrB5AUdH2_JjXKwmc_bJlh6160CLHFnSRo2Y2DEZlKfVH/s1600/IMG_5312+-+Kopie.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2BvTKmS2KnLWPhJQ-C9dBgW2amb8RJStLG0hXRfaWKfexK7nXfWAt-6ZGRK2YENhncIYICAdznnnp5wGqy3JXHqzMZ5iIgyNIrB5AUdH2_JjXKwmc_bJlh6160CLHFnSRo2Y2DEZlKfVH/s320/IMG_5312+-+Kopie.JPG" width="320" /></a><br />
Отправить рулет в холодильник на несколько часов или на ночь. Разрезать ломтиками и разложить на блюде, затем посолить. Можно также сбрызнуть бальзамическим уксусом.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhvkC9XUN2fJMrHwIJY6p5n9pTW7vPTdwXb2hXii15WUZk8ZQPMsNh1zHYTCOIu6k0kJjZU-Ef9o99Z4B3adD_d-3ND8XxZ4UojI0x2LMJmfGTXdHvGEIOtgBMBusaG0rHe_AYYtmeWF1/s1600/IMG_5316.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhvkC9XUN2fJMrHwIJY6p5n9pTW7vPTdwXb2hXii15WUZk8ZQPMsNh1zHYTCOIu6k0kJjZU-Ef9o99Z4B3adD_d-3ND8XxZ4UojI0x2LMJmfGTXdHvGEIOtgBMBusaG0rHe_AYYtmeWF1/s320/IMG_5316.JPG" width="320" /></a><br />
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Готово!<br />
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Из оставшегося молока можно сделать блины :) Anonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.com0tag:blogger.com,1999:blog-7257480864529729078.post-53000948449899068152015-09-20T09:42:00.002-07:002015-09-20T10:15:05.976-07:00 Locker-luftiger Hefeteig auf Kefirbasis / Дрожжевое тесто ,,Как пух" на кефире<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaeJAWWse8BdWHaNgLT9yXpoUYNjriiT7-D2sxiQ6IrmaFUnOI5B9K1Wq0jw8Qss9nnea5jvBfwrSvsUaFSVKZJvr6JzVE7HX6Z9Gvrl9u-722zFsq3zuhjaqroF1Cl-Z4s9UDh2aYZmQI/s1600/2015-07-19_124404.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaeJAWWse8BdWHaNgLT9yXpoUYNjriiT7-D2sxiQ6IrmaFUnOI5B9K1Wq0jw8Qss9nnea5jvBfwrSvsUaFSVKZJvr6JzVE7HX6Z9Gvrl9u-722zFsq3zuhjaqroF1Cl-Z4s9UDh2aYZmQI/s640/2015-07-19_124404.JPG" width="640" /></a><br />
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</xml><![endif]--><!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Normale Tabelle";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
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mso-hansi-theme-font:minor-latin;
mso-fareast-language:EN-US;}
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<![endif]-->
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<div class="MsoNormal">
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<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Dieser Teig gelingt immer und lässt sich ganz mühelos verarbeiten, da er nicht an den Händen klebt!</div>
<div class="MsoNormal">
Das Gebäck wird locker und lecker. Probiert es aus!</div>
<div class="MsoNormal">
<br />
<a name='more'></a><br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
250 g Kefir</div>
<div class="MsoNormal">
110 g Sonnenblumenöl</div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
1 EL Zucker</div>
<div class="MsoNormal">
1 TL Salz</div>
<div class="MsoNormal">
1 Päckchen Trockenhefe </div>
<div class="MsoNormal">
480 g Mehl</div>
<div class="MsoNormal">
Kefir und Öl in einem Topf kurz erwärmen, Zucker und Salz zugeben und gut verrühren. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mehl sieben, Hefe dazugeben und vermischen. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Nach und nach die flüssige lauwarme Mischung hineingeben und zu einem Teig verarbeiten. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Den Teig zugedeckt 30 Minuten an einem warmen Ort gehen lassen. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In der Zeit kann man die Füllung vorbereiten, wenn es ein gefülltes Gebäck werden soll.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Aus diesem Teig kann man alles backen: Pizza, Piroggen, süße Brötchen ( wenn man in den Teig etwas Vanille, etwas mehr Zucker und einbißchen geschmolzene Margarine gibt). Dieser Teig gelingt immer! Wenn der Teig Ihrer Meinung nach nicht sehr hoch geworden ist beim Gehen-es ist nicht schlimm, denn dieser Teig geht am Meisten beim Backen. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdXTYz_nGNiFpF1q2D8zBeutPZarxaziQoVQ2B7Q0v1QMCyK3MLuKddpWkykaxa2fayNRj_N7OFrh42BJu10kOlDCWjh9zl7kqPMnkJllxY2cDynRhENt4KAXMMM5FcBr1DPmNdXAlKjx_/s1600/2015-07-19_133204.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdXTYz_nGNiFpF1q2D8zBeutPZarxaziQoVQ2B7Q0v1QMCyK3MLuKddpWkykaxa2fayNRj_N7OFrh42BJu10kOlDCWjh9zl7kqPMnkJllxY2cDynRhENt4KAXMMM5FcBr1DPmNdXAlKjx_/s320/2015-07-19_133204.JPG" width="320" /></a>Das Backblech mit Backpapier auslegen. Das Gebäck formen und mit der Naht nach unten auf das Blech geben. </div>
<div class="MsoNormal">
Den Backofen 10 Minuten vorheizen. </div>
<div class="MsoNormal">
In der Zeit kann das Gebäck noch etwas gehen.</div>
<div class="MsoNormal">
Dann mit verquirltem Ei bestreichen und bei 180-200°C goldbraun backen.</div>
<div class="MsoNormal">
<br /></div>
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<div class="MsoNormal">
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<br /></div>
<div class="MsoNormal">
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioELyGv_d-OsX30b81bkgyh4qoiS7XaLy3i5KICHqhXeKaSC2MtjQJgejmTRcerlVuytJkLBVB8c6Ve2odTValO0tki5bj3FICdtoM4uLCWAGXeYMFlrOqZkEaQdAU9-kljLhiy7elnFZ8/s1600/2015-07-19_124404.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioELyGv_d-OsX30b81bkgyh4qoiS7XaLy3i5KICHqhXeKaSC2MtjQJgejmTRcerlVuytJkLBVB8c6Ve2odTValO0tki5bj3FICdtoM4uLCWAGXeYMFlrOqZkEaQdAU9-kljLhiy7elnFZ8/s640/2015-07-19_124404.JPG" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
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<div class="MsoNormal">
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<br />
<br />
<br />
<br />
<br />
1 стакан - кефира,</div>
<div class="MsoNormal">
0.5 стакана - растительного масла,</div>
<div class="MsoNormal">
1
пакетик (11 граммов) сухих дрожжей, </div>
<div class="MsoNormal">
1 ч.- ложка соли, </div>
<div class="MsoNormal">
1 ст. ложка - сахара, </div>
<div class="MsoNormal">
3
стакана- муки </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Приготовление: </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Кефир смешать с маслом и немного подогреть,
добавить соль и сахар,</div>
<div class="MsoNormal">
муку просеять и смешать с дрожжами, </div>
<div class="MsoNormal">
влить постепенно
кефирную смесь и замесить тесто, </div>
<div class="MsoNormal">
накрыть и поставить в тепло на 30 минут. </div>
<div class="MsoNormal">
Пока
тесто будет подходить, можно приготовить начинку. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji7U9ZiU2kylfdoCOdo1qVXIqTxhCQgC-14w0tlroH-IwlmM-3U-sTp0VQsHKzuoE2suZiEMVW6HUXqsttoEknByc-630PbIyIAL_1xGlhyENOyHX-Wwt98Nl_Pa0TQ-o_qR_J9q_br9v3/s1600/2015-07-19_133301.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji7U9ZiU2kylfdoCOdo1qVXIqTxhCQgC-14w0tlroH-IwlmM-3U-sTp0VQsHKzuoE2suZiEMVW6HUXqsttoEknByc-630PbIyIAL_1xGlhyENOyHX-Wwt98Nl_Pa0TQ-o_qR_J9q_br9v3/s320/2015-07-19_133301.JPG" width="320" /></a>Противень застелить
промасленной бумагой, сформовать пирожки, укладывать на противень швом вверх.
Пока нагревается духовка. дать им немного расстояться (минут 10), затем смазать
пирожки яйцом. Выпекать при температуре 180-200 градусов до золотистого цвета. </div>
<div class="MsoNormal">
<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1TS4rMI78HDxhVbnWS6X-xcb6lbO5ZJCnM-vnOvXumkW4osKqhg1mybm3lXz5wlGtvln7PjDIy7rALTTHHX9jKrNcl_TPOtb0Y1Nml1-LgySfS92zqlbrfMcVDXmN4sbmqj_Aue666NX/s1600/2015-07-19_175840.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1TS4rMI78HDxhVbnWS6X-xcb6lbO5ZJCnM-vnOvXumkW4osKqhg1mybm3lXz5wlGtvln7PjDIy7rALTTHHX9jKrNcl_TPOtb0Y1Nml1-LgySfS92zqlbrfMcVDXmN4sbmqj_Aue666NX/s320/2015-07-19_175840.JPG" width="320" /></a></div>
Из этого теста можно печь абсолютно все: пиццу, пирожки, булочки (в тесто можно
добавить ваниль, чуть больше сахара и немного растопленного маргарина). Тесто
всегда получается. Если вам покажется что за 30 минут оно подошло не очень
сильно не расстраивайтесь, так и должно быть, это тесто поднимается при
выпечкe. Тесто абсолютно не прилипает к рукам и возиться с ним-одно удовольствие!</div>
Anonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.com0tag:blogger.com,1999:blog-7257480864529729078.post-52212449607631300082015-09-20T03:26:00.000-07:002015-09-20T04:35:37.801-07:00Marinierte Hänchenschenkel mit Kartoffen aus dem Backofen / Маринованные куриные окорочка с картофелем, запечённые в духовке<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhox0W_r4qe1v84D4tRC850XQF5RZkNcwV4tWx16jnhySUspNTj5we8ssGrK5XH7fr-dU_em-JVDormrJb27cSjpvezDsy4fkifXC10E3y6QKBX8R6sybforc7JU1cmgrdV44XkDFJ3-zZ/s1600/IMG_5260.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhox0W_r4qe1v84D4tRC850XQF5RZkNcwV4tWx16jnhySUspNTj5we8ssGrK5XH7fr-dU_em-JVDormrJb27cSjpvezDsy4fkifXC10E3y6QKBX8R6sybforc7JU1cmgrdV44XkDFJ3-zZ/s640/IMG_5260.JPG" width="640" /></a><br />
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Solche Gerichte mag ich am Liebsten: sie sind schnell vorbereitet und werden in einer Form im Backofen zubereitet . Und es schmeckt toll, vor allem den Kindern! Am Besten schmeckt es, wenn man frischen Thymian und Majoran verwendet, aber es geht natürlich auch mit getrockneten Gewürzen. <br />
<br />
<a name='more'></a><br />
<br />
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4 Hähnchenkeulen<br />
Salz<br />
1 EL Grillgewürz oder Gewürze nach Wunsch ( Paprika, Thymian, Majoran, Pfeffer)<br />
2-3 Knoblauchzehen<br />
3-4 EL Oliven- oder Sonnenblumenöl<br />
150-250 ml Wasser<br />
Öl für die Form <br />
Kartoffeln ( je nach Formgröße und nach Bedarf)-ich rechne immer mit 1,5 mittelgroßen Karoffeln pro Portion<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX63dcuFph5h-CcijYOIutlCp7KaY9WCRoTTsksXk1LOtdVXRfmIdYOYRtL0414hYOpOtNtau-SDKv-uL9rLbBslWXgusNMVhZZp8WR_cPtWeP_rg5OqNl4m7QaHJOeCbobO7svqqXGnmu/s1600/2015-03-06_104232.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX63dcuFph5h-CcijYOIutlCp7KaY9WCRoTTsksXk1LOtdVXRfmIdYOYRtL0414hYOpOtNtau-SDKv-uL9rLbBslWXgusNMVhZZp8WR_cPtWeP_rg5OqNl4m7QaHJOeCbobO7svqqXGnmu/s320/2015-03-06_104232.JPG" width="320" /></a>Hähnchenschenkel durchschneiden, waschen, trockentupfen uns rundherum mit Salz einreiben und in eine gefettete Form legen. Knoblauch durchpressen, in einer kleinen Schüssel mit dem Öl und den Gewürzen vermischen. Die Hähnchenteile damit einpinseln und abgedeckt für mindestens 2 Stunden marinieren lassen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf4MQBJ9lpzawmRu8O9i7YYXqAC1jLluYtU_PNLx7OYf1TFwEpr5pJlIzIC_rF8Xa2DgNpTc8v5iCvMS_7zWBUavYDn_tjUf4H4QjkRaFeBHhf2-H9n7Kjl1kK8sPpdL_F2K48oitq1y-Y/s1600/2015-03-06_105652.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf4MQBJ9lpzawmRu8O9i7YYXqAC1jLluYtU_PNLx7OYf1TFwEpr5pJlIzIC_rF8Xa2DgNpTc8v5iCvMS_7zWBUavYDn_tjUf4H4QjkRaFeBHhf2-H9n7Kjl1kK8sPpdL_F2K48oitq1y-Y/s320/2015-03-06_105652.JPG" width="320" /></a><br />
Kartoffeln schälen und in grobe Stücke schneiden. Salzen, pfeffern und zwischen die Hähnchenkeulen verteilen. Etwas Wasser zugießen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqYXoIBzLp5ZurB6Bfye03n-LH8nO1_4it7_pss482RA08tHhX4QJACMlbJaGqBPauzEhLbAj8E9KdKbFYMHw4tDHCcdiV6bt1PE3Pc_AoVdMMqz4LkL8B3hxVKnz_4nackGm7cPsu6IE8/s1600/2015-03-06_115839.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqYXoIBzLp5ZurB6Bfye03n-LH8nO1_4it7_pss482RA08tHhX4QJACMlbJaGqBPauzEhLbAj8E9KdKbFYMHw4tDHCcdiV6bt1PE3Pc_AoVdMMqz4LkL8B3hxVKnz_4nackGm7cPsu6IE8/s320/2015-03-06_115839.JPG" width="320" /></a></div>
In den vorgeheizten Backofen schieben und bei 200°C knusprig braten. Das geht bei Ober- und Unterhitze oder auch bei Heißluft mit Grillfunktion. Während des Garens das Fleisch und die Kartoffeln ab und zu mit der austretenden Flüssigkeit begießen, gegebenfalls etwas Wasser nachgießen. Wenn das Fleisch zu stark bräunt, mit Alufolie abdecken .Mit einer Gabel eine Garprobe machen-wenn das Fleisch außen knusprig, aber innen weich ist und beim durchstechen nur klarer Saft austritt, dann ist es fertig! <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimVIRcwVw4-v4vHFI_MXnzQ5qkJ119NQ7n2yMPrh1XYS0ubmvANuKUPYMzVESFsHP-3lIb9mYT3h9ZnUA6dwCtt6HxQsYNSaS2szJFsDGBAHPzWyC7htKYdhD9SCef1BACzCfVZab2eSSo/s1600/IMG_5260.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRyES4eeWBNK9PY5f7TF18B6MgtWJsz2yfCRDQhPhhgZ1hwLjNJc5Ab55PoTQWDJJJICuO-I3eu8Nhj9xmMk-ZjzPq53_WRyHqOWQC8EbDQQhbPgHvV4P5xb6-b7kXeC1fnRARMjHEUJ10/s1600/2015-03-06_105658.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>Guten Appetit!<br />
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4 куриных окорочка<br />
соль<br />
1-2 ст.л. приправы для гриля или любимых приправ. Я использую красный неострый перец, черный перец, тимьян, майоран.<br />
2-3 зубка чеснока<br />
3-4 ст.л. оливкового или подсолнечного масла<br />
150-200 мл воды<br />
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растительное масло для формы<br />
картофель ( количество зависит от размера формы и от числа и размера порций. Я беру примерно 1,5 средних картофелин на порцию)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfiBcO8eavHaMwPXBdQuf73mupLvPCs_0YVccvfCUtcKt7PIqJakQM_JImwPz6bUlaFToA7f8_gLeyzAMTRTCCI5i26gcsxZ8lG3YZnhxI1R3uia8Wa3MzACZVd5Ow6hFVV_glCYOSjvec/s1600/2015-03-06_104232.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfiBcO8eavHaMwPXBdQuf73mupLvPCs_0YVccvfCUtcKt7PIqJakQM_JImwPz6bUlaFToA7f8_gLeyzAMTRTCCI5i26gcsxZ8lG3YZnhxI1R3uia8Wa3MzACZVd5Ow6hFVV_glCYOSjvec/s320/2015-03-06_104232.JPG" width="320" /></a>Окорочка промыть, обрезать лишний жир, разрезать на две части.<br />
Обсушить бумажным полотенцем, натереть солью и поместить в смазанную маслом форму или противень. Чеснок выдавить в чеснокодавке и смешать в миске с маслом и приправами. Этой смесью смазать окорочка, накрыть фольгой и поставить минимум на 2 часа мариноваться.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-n1M8uukjZclHqviXtGcIZASTS7C-8fFG2KbxE1RHZFKmUxQRfCzvOHtDVcnQIxH00vYqrh9nl8IJ1G2Pot10E7nngpuUuXUNcLFOlMLLdMXB4O3MuyvjI2RZYMlYn0TKP2vswMK0Gi9/s1600/2015-03-06_105652.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-n1M8uukjZclHqviXtGcIZASTS7C-8fFG2KbxE1RHZFKmUxQRfCzvOHtDVcnQIxH00vYqrh9nl8IJ1G2Pot10E7nngpuUuXUNcLFOlMLLdMXB4O3MuyvjI2RZYMlYn0TKP2vswMK0Gi9/s320/2015-03-06_105652.JPG" width="320" /></a>Картофель очистить, нарезать на крупные куски , поперчить и посолить. Разложить картофель между окорочками и поставить в разогретую духовку. Добавить немного воды и подливать в течение готовки по необходимости.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr05R012W4rAwvcpHUjrbLoBiZkmBy8GWwPuSe27bKJG-tetzb5ov3gVnv8R4mrMXsT8g06HBJjzPAhvqdTtZGgASOEbRUZThG9xgwEwU_KdMBDg7fAsLqDQ_deHH07Baoo2s_dMitZPOA/s1600/2015-03-06_115848.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr05R012W4rAwvcpHUjrbLoBiZkmBy8GWwPuSe27bKJG-tetzb5ov3gVnv8R4mrMXsT8g06HBJjzPAhvqdTtZGgASOEbRUZThG9xgwEwU_KdMBDg7fAsLqDQ_deHH07Baoo2s_dMitZPOA/s320/2015-03-06_115848.JPG" width="320" /></a>Температура 200°С, на 45 минут. Лучше всего подойдёт режим гриля с обдувом. Духовки у всех разные, поэтому это примерное время приготовления. Когда окорочка и картофель хорошо подрумянятся, а внутри станут мягкими и при протыкании вилкой выделится прозрачный сок, тогда ваше блюдо готово! Если во время готовки мясо слишком выстро подрумянивается, его можно накрыть алюминиевой фольгой, чтобы оно не подгорело.<br />
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<br />Anonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.com0tag:blogger.com,1999:blog-7257480864529729078.post-18781677505528302872015-09-19T10:16:00.001-07:002015-09-20T04:30:18.478-07:00Johannisbeertorte / Торт с красной смородиной<div class="separator" style="clear: both; text-align: center;">
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Diese Torte ist mein absoluter Favorit, wenn es um rote Johannisbeeren geht. Sie wird schon seit Jahren in meiner Familie gebacken und ist immer der Hit auf jeder Feier.<br />
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Dafür braucht man einen Biskuitboden ( man kann notfalls auch einen Fertigboden verwenden).<br />
Wie man einen Biskuitboden herstellt, werde ich nicht bildlich darstellen, denn das habe ich schon in vielen Rezepten gezeigt.<br />
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<b>Für den Biskuitboden:</b><br />
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4 Eier</div>
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150 g Zucker</div>
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4 EL Wasser</div>
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1 P. Vanillezucker</div>
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150 g Mehl</div>
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1/2 Päckchen Backpulver (8g)</div>
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Backpapier oder Fett für die Form</div>
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<b>Für die Creme:</b></div>
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200 g Philadelphia-Frischkäse, Doppelrahmstufe</div>
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6 EL Zucker </div>
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100 ml Milch<br />
1 Vanillezucker<br />
6 Blatt Gelatine</div>
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2 Becher ( 400 g) Schlagsahne</div>
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1 P. Sahnefestiger<br />
2 EL Puderzucker<br />
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100 g Mandelblättchen<br />
1 EL Butter <br />
500 g rote Johannisbeeren<br />
1 roter Tortenguss </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaGJ14YW_3FcijKW6oPUW7Lgx7HcYMmg2Fam8OXmMS3UmnAs9XN6MOt92eO3Ujwx8wtowg7ESEiHsv_8Zv06cymUfsrXorM7taSc1L4GU-uGfqDhSIkx0c1yywlFk1LJBgLTaVHYMH2yPi/s1600/2015-08-10_182503.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaGJ14YW_3FcijKW6oPUW7Lgx7HcYMmg2Fam8OXmMS3UmnAs9XN6MOt92eO3Ujwx8wtowg7ESEiHsv_8Zv06cymUfsrXorM7taSc1L4GU-uGfqDhSIkx0c1yywlFk1LJBgLTaVHYMH2yPi/s320/2015-08-10_182503.JPG" width="320" /></a><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: small; line-height: 115%;">Backofen auf 175 °C vorheizen.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: small; line-height: 115%;">Eier </span><span style="font-size: small; line-height: 115%;">trennen,</span></span><span style="font-family: Georgia, Times New Roman, serif; font-size: small; line-height: 115%;"> das Eiweiß steif
schlagen, zur Seite stellen. </span><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: small; line-height: 115%;">Eigelbe mit dem Wasser schaumig rühren. Dann den Zucker </span></span><span style="font-family: Georgia, Times New Roman, serif; font-size: small; line-height: 115%;">und Vanillezucker</span><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: small;"> i<span style="line-height: 115%;">n die Eigelbmasse
einrieseln lassen. Weiter schlagen, bis die Masse deutlich schaumiger und heller wird. </span></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: small;"><span style="line-height: 115%;">Das Eiweiß mit einem Löffel von unten nach oben unterheben.</span></span><span style="font-size: small; line-height: 115%;"> Das Mehl</span><span style="font-size: small; line-height: 115%;"> mit dem Backpulver </span><span style="font-size: small;"><span style="line-height: 115%;">gemischt dazu sieben,
unterheben.</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;">Den
Teig in eine am Boden gefettete Springform geben. Nur am Boden fetten,
sonst geht der Biskuit nicht gleichmäßig hoch! Man kann die Form auch
mit Backpapier auslegen. Bei 175°C ca 35 Minuten backen. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipHocZkQJc_-Yngs1l57PZFRHgeZhN_agITRXIvZ505b10_ZbrwbUimZbKHKeNaKF1VDUFxpjPBzbp6Lc4Qd30i4buvzmA6GExZhQSOZ-LaZU_3vQFjZmdHLQsIPKRfdeO7MlYQirdxFxl/s1600/2015-08-10_182557.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipHocZkQJc_-Yngs1l57PZFRHgeZhN_agITRXIvZ505b10_ZbrwbUimZbKHKeNaKF1VDUFxpjPBzbp6Lc4Qd30i4buvzmA6GExZhQSOZ-LaZU_3vQFjZmdHLQsIPKRfdeO7MlYQirdxFxl/s320/2015-08-10_182557.JPG" width="320" /></a><span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;"> Mit einem Messer am Tortenrand entlang fahren und den Tortenring entfernen und den Biskuit abkühlen lassen. Wenn der Biskuit am Tag zuvor gebacken wird, lässt er sich besser schneiden und bröselt nicht.</span></span><span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;"> </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-Xsy77QXGmxBN9Gfu2rJJ64HChBhdce6nzMIBvCzUBv2hL-iSzrjjPEJAiMijNxxJRnl_bntl9ISsTNmoCiVDB_7LJQmOeooGuUlfoC0dLfRZ7Ws9_2JxtL9eTv_lFUeTta4JLxzMQjj/s1600/2015-08-10_182807.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-Xsy77QXGmxBN9Gfu2rJJ64HChBhdce6nzMIBvCzUBv2hL-iSzrjjPEJAiMijNxxJRnl_bntl9ISsTNmoCiVDB_7LJQmOeooGuUlfoC0dLfRZ7Ws9_2JxtL9eTv_lFUeTta4JLxzMQjj/s320/2015-08-10_182807.JPG" width="320" /></a><span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;">Normalerweise schneide ich für diese Torte den Biskuit nicht durch. Diesmal habe ich etwas abgewandelt.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOxTg4eF8hwGmRT2QzuuCmuKGcCNQEHK8qFaOTA8bte1X0spcYCIf6-1hpdJ6rajLMSKWH8Ye4x7tPrXPwBgm_wci6IkrxlC228ILIMb-IPAdkQsXPUaCF29anMiuFMjF04NNDARXtsvz/s1600/2015-08-10_181636.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOxTg4eF8hwGmRT2QzuuCmuKGcCNQEHK8qFaOTA8bte1X0spcYCIf6-1hpdJ6rajLMSKWH8Ye4x7tPrXPwBgm_wci6IkrxlC228ILIMb-IPAdkQsXPUaCF29anMiuFMjF04NNDARXtsvz/s320/2015-08-10_181636.JPG" width="320" /></a><span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;"> </span></span><br />
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<span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;">Johannisbeeren waschen und verlesen, die Stiele entfernen.</span></span><span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;"> </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZQcH3_JYNrdJnz7r2RJrnBXhdUi4ANgyDP-OCw7rjNbhBHLqtxzTNKtmEFXFSWGcOG03R93VcOV6wt349m2nl1rVDaydU0fSfyq3yDcn0P0ypmUy69IsxvT7gEkqUZ5jIWd_y947VWb-/s1600/2015-08-10_175541.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZQcH3_JYNrdJnz7r2RJrnBXhdUi4ANgyDP-OCw7rjNbhBHLqtxzTNKtmEFXFSWGcOG03R93VcOV6wt349m2nl1rVDaydU0fSfyq3yDcn0P0ypmUy69IsxvT7gEkqUZ5jIWd_y947VWb-/s320/2015-08-10_175541.JPG" width="320" /></a><span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;">Mandelblättchen in einer gebutterten Pfanne goldbraun rösten.Dabei immer umrühren, denn sie bräunen ziemlich schnell.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_F4NtFGJEodxvpzrQK024_9jyKZk4ANqIV9K6DY7HilRDdEbFYh1OzJAq_Vix8vDasT5DyNvqHXMA1-BXWS06IjKMKbtRq_iyVmsukbaroEvZWPq8rH5aazzy3mA4I7TBgRHtefVIkin/s1600/2015-08-10_180504.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_F4NtFGJEodxvpzrQK024_9jyKZk4ANqIV9K6DY7HilRDdEbFYh1OzJAq_Vix8vDasT5DyNvqHXMA1-BXWS06IjKMKbtRq_iyVmsukbaroEvZWPq8rH5aazzy3mA4I7TBgRHtefVIkin/s320/2015-08-10_180504.JPG" width="320" /></a><span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;"> Für die Creme Philadelphia mit 6 EL Zucker, Vanillezucker und Milch verrühren.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuB6DrXQaa9S10xeJhHODmuUYIxvd4A72qjl01Dbc8iQqDPZX7oQ_uQT8mnqtIUv4Viq8Ls8cCNGy-qWrRbhR-0iFnv0zeAhf7HWs5ekOCLE1HTfqC1ToiNF0t2haTG2TpAniiPrC2iJkv/s1600/2015-08-10_180159.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuB6DrXQaa9S10xeJhHODmuUYIxvd4A72qjl01Dbc8iQqDPZX7oQ_uQT8mnqtIUv4Viq8Ls8cCNGy-qWrRbhR-0iFnv0zeAhf7HWs5ekOCLE1HTfqC1ToiNF0t2haTG2TpAniiPrC2iJkv/s320/2015-08-10_180159.JPG" width="320" /></a><span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;">Schlagsahne mit Sahnefestiger und 2 EL Puderzucker steif schlagen und kalt stellen.</span></span><span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;"> </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBaLgnjoDN6o9iXgiJI-qqPLA8H3iPAPhyphenhyphenpJMdEGDHUXObIL7W4-ylku3B93P8mAlNg74A6c6PELAhjRBxnUUI4HjIKTumprNOGo111RDfELjymFIwwQUOMW4b9FD-5B2ZZA9jKaWnoTdN/s1600/2015-08-10_180651.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBaLgnjoDN6o9iXgiJI-qqPLA8H3iPAPhyphenhyphenpJMdEGDHUXObIL7W4-ylku3B93P8mAlNg74A6c6PELAhjRBxnUUI4HjIKTumprNOGo111RDfELjymFIwwQUOMW4b9FD-5B2ZZA9jKaWnoTdN/s320/2015-08-10_180651.JPG" width="320" /></a><span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;">Gelatine im kalten Wasser einweichen.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWrIUgwQf4m44j9FntMqQWM-9ATVQ7m42FIr5SYvAuNbo_qdjHMViedBp6qkKeiiBsRh9aSDQeBLuCGw5ccD-YN1PrmoU5kgYHbvLyn-9c7gWV9x9icolFtsQlskPj42jFodeO2BZWRHYk/s1600/2015-08-10_180724.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWrIUgwQf4m44j9FntMqQWM-9ATVQ7m42FIr5SYvAuNbo_qdjHMViedBp6qkKeiiBsRh9aSDQeBLuCGw5ccD-YN1PrmoU5kgYHbvLyn-9c7gWV9x9icolFtsQlskPj42jFodeO2BZWRHYk/s320/2015-08-10_180724.JPG" width="320" /></a><span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;"> Gelatine im kleinen Topf bei schwacher Hitze auflösen, nicht kochen lassen! Den Topf von der Platte nehmen.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6IGqIfGfklEgaEXKFwVZ63GgTDMqeZTBgpLE-V098ssuhKFILoI3Ipt7npbmZGQr95XvoLGL5jIZePmrErcXrIUggy6GueDfdwQIemfPUGldxhAHHUDPAlQ00gSk-LQJ7IiWmCORetYAQ/s1600/2015-08-10_180958.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6IGqIfGfklEgaEXKFwVZ63GgTDMqeZTBgpLE-V098ssuhKFILoI3Ipt7npbmZGQr95XvoLGL5jIZePmrErcXrIUggy6GueDfdwQIemfPUGldxhAHHUDPAlQ00gSk-LQJ7IiWmCORetYAQ/s320/2015-08-10_180958.JPG" width="320" /></a><span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;">Einige Löffel von der Philadelphia-Mischung zur Gelatine geben, um sie zu temperieren. Dann die abgekühlte Gelatine in die Schüssel mit der Philadelphia-Masse rühren.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8p7y0z-hlfQqpc4vG6nJyc1aISNPOt4GByy2RIsFxcfKMWW5En5R6BwPHqwCQTjFiODKvxTIZM5eFGg6eTPazO4wWvBvEOoPRRXtiR51PNmnD00VJKKMMbpN6f2ita-KrlHhtA4txdov/s1600/2015-08-10_181148.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8p7y0z-hlfQqpc4vG6nJyc1aISNPOt4GByy2RIsFxcfKMWW5En5R6BwPHqwCQTjFiODKvxTIZM5eFGg6eTPazO4wWvBvEOoPRRXtiR51PNmnD00VJKKMMbpN6f2ita-KrlHhtA4txdov/s320/2015-08-10_181148.JPG" width="320" /></a><span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;">Zum Schluss die Sahne unterrühren. 2-3 EL von der Sahne zurückstellen. Nun muss die Masse gelieren.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs0HdwF8B2LalZzVCRH6p8fRGPWdQIcUBxPTO3FVwSfHeFeLDvqyHJsUZk8v07QeegBznpgN2FoQShM119O_pAU912htJ0NsKbgdudK4DvrJdCyIvBdWPSFGP1EspqlKGvZHMcsdAflRhR/s1600/2015-08-10_184525.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs0HdwF8B2LalZzVCRH6p8fRGPWdQIcUBxPTO3FVwSfHeFeLDvqyHJsUZk8v07QeegBznpgN2FoQShM119O_pAU912htJ0NsKbgdudK4DvrJdCyIvBdWPSFGP1EspqlKGvZHMcsdAflRhR/s320/2015-08-10_184525.JPG" width="320" /></a><br />
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<span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;">Auf einer Tortenplatte den ersten Biskuitboden positionieren, einen Tortenring darum legen und ca. 1/3 von der Creme darauf geben. Man kann auch einpaar Johannisbeeren darauf verteilen. Oder man hebt sich die saure Zutat als Kontrast nur für die obere Tortenschicht auf-hat auch etwas! </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkG2D_PmoQremvnAm2x3YPpqj48NUyuO43fCdeX71Xkj8e0vm50fRgNs1cppvNVgFbdqKGF82WTbdR3suljgeWs8Vy6uxdKkfiWceeAGR0QeBVsRtVYcJcz1bfeGhyphenhyphenwT8ZRO7Kel_I3wGo/s1600/2015-08-10_184805.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkG2D_PmoQremvnAm2x3YPpqj48NUyuO43fCdeX71Xkj8e0vm50fRgNs1cppvNVgFbdqKGF82WTbdR3suljgeWs8Vy6uxdKkfiWceeAGR0QeBVsRtVYcJcz1bfeGhyphenhyphenwT8ZRO7Kel_I3wGo/s320/2015-08-10_184805.JPG" width="320" /></a><br />
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<span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;">Den zweiten Tortenboden darauf geben und mit der zurückgestellten Schlagsahne bestreichen. Dann die abgekühlten gerösteten Mandelblättchen darauf verteilen.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXexn-E8iJYg-9aiRjg_ZSMVSu5s6xmB2XRH7tAj482lfNZLOZqaeqBTeoyi-6TnYZkCxTr6Hp3p6f4o0whrkCxEEt7hF7LAKzoDNJTasYxgXab0CHqmB4rluqheIOx5Yi5zfozi9gyM-/s1600/2015-08-10_184929.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXexn-E8iJYg-9aiRjg_ZSMVSu5s6xmB2XRH7tAj482lfNZLOZqaeqBTeoyi-6TnYZkCxTr6Hp3p6f4o0whrkCxEEt7hF7LAKzoDNJTasYxgXab0CHqmB4rluqheIOx5Yi5zfozi9gyM-/s320/2015-08-10_184929.JPG" width="320" /></a><span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;">Nun kommt die schon etwas angedickte Philadelphia-Creme aud den Tortenboden.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAf6M5wYzxbpJywExOwJ6guiMtuFK5vDizqb0GUbDmqV92yOCRjW2Qfc8sd7HXhZx0U_oQWxVNRTTatMC7A9P13WUovsfn7sRJiDEaPgudZ70hfVIlJuVtjWn1Fovy4hCJgdSvw-HCQH-E/s1600/2015-08-10_192536.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAf6M5wYzxbpJywExOwJ6guiMtuFK5vDizqb0GUbDmqV92yOCRjW2Qfc8sd7HXhZx0U_oQWxVNRTTatMC7A9P13WUovsfn7sRJiDEaPgudZ70hfVIlJuVtjWn1Fovy4hCJgdSvw-HCQH-E/s320/2015-08-10_192536.JPG" width="320" /></a><span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;">Die Johannisbeeren vorsichtig darauf verteilen und die Torte in den Kühlschrank stellen, damit die Käse-Sahne-Schicht fest werden kann.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUG3xe2OzlhfTM7H8zIW44TT4b-xU9Z6OdkIYAHwT_UNsLUQISuaJnVDA7Nhc8caey-TSKq6PG6di0KBQDc7lU6Suj3MD5-FTXdlRkIsW5kMfinC4ApPhHrABUWHunFzzieYEWDF2S04s-/s1600/2015-08-10_201328.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUG3xe2OzlhfTM7H8zIW44TT4b-xU9Z6OdkIYAHwT_UNsLUQISuaJnVDA7Nhc8caey-TSKq6PG6di0KBQDc7lU6Suj3MD5-FTXdlRkIsW5kMfinC4ApPhHrABUWHunFzzieYEWDF2S04s-/s320/2015-08-10_201328.JPG" width="320" /></a><span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;"> Den Tortenguss nach Packungsanleitung zubereten und etwas abkühlen lassen.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcTQ-cWw9QXhS4cw4RppDBIgJCkMM2PvKMhyG9LRz9CeG3izgMzAtjIhEHeGoqzDJnUgpxjtA_RtO4HQOe96Z0fxS5K5gJ30SOA4LFRxpr2oy3raerEmpKow3XLcZZ0qwL_EdpOlqduBmS/s1600/2015-08-10_201534.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcTQ-cWw9QXhS4cw4RppDBIgJCkMM2PvKMhyG9LRz9CeG3izgMzAtjIhEHeGoqzDJnUgpxjtA_RtO4HQOe96Z0fxS5K5gJ30SOA4LFRxpr2oy3raerEmpKow3XLcZZ0qwL_EdpOlqduBmS/s320/2015-08-10_201534.JPG" width="320" /></a><span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;">Den Tortenguss mit einem Löffel von der Mitte aus auf der Torte verteilen.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOWx3AptVjGI0l18TyOmI7bHLa-QrF51lIAotCIDVQj3m9EUtW0UFpRPWKKUw47Awx7B0glnc-ImSm0DAtzns3ZRxwhzG0m7AoPhvf8KRMbrdXvsJ9jLQ0oZD41wWGT7UPw4T6nU9omYDj/s1600/2015-08-12_131415.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOWx3AptVjGI0l18TyOmI7bHLa-QrF51lIAotCIDVQj3m9EUtW0UFpRPWKKUw47Awx7B0glnc-ImSm0DAtzns3ZRxwhzG0m7AoPhvf8KRMbrdXvsJ9jLQ0oZD41wWGT7UPw4T6nU9omYDj/s320/2015-08-12_131415.JPG" width="320" /></a><br />
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<span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;">Die Torte am Besten für einen Tag in den Kühlschrank stellen, damit sie gut durchziehen kann. Die Geduld wird mit einem himmlischen Genusserlebnis belohnt</span></span><span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;">!</span></span><br />
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<span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 115%;">Viel Spaß beim Nachbacken und Probieren!</span></span><br />
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Этот торт -наш семейный фаворит, если дело касается тортов с красной смородиной. На праздничном столе он всегда съедается первым. Попробуйте-не пожалеете!<br />
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Для торта понадобится бисквит. Можно также купить и готовый бисквит, но я всегда пеку сама. Пошаговое описание бисквита я уже делала в других статьях, поэтому на сей раз я только коротко опишу процесс его приготовления.<br />
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<b>Для бисквитa:</b><br />
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4 яйца<br />
150 г сахара<br />
1 пакетик ванильного сахара<br />
4 ст. л. воды<br />
150 г муки ,<br />
1/2 разрыхлителя ( 8 г)<br />
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<b>Для начинки:</b><br />
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200 г творожного сыра ,,Филадельфия"<br />
6 ст.л. сахара <br />
100 мл молока<br />
1 пакетик ванильного сахара<br />
6 листочков желатина<br />
400 г сливок<br />
1 пакетик стабилизатора для сливок<br />
2 ст.л. сахарной пудры<br />
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<b>Для оформления торта:</b><br />
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100 г миндальных пластинок<br />
1 ст.л. сливочного масла<br />
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500 г красной смородины<br />
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1 пакетик красного желейного порошка <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-lh0RSXHEqun75ICUuckOdSYpRofMIzgtQXcaRf2Rp0AxHKsQ5DgucTAqzNMBMXKkokA7dT2ca2uEEfPXKKZZ8PRsSASItnHkbD6YW_2u6IbWr4KXrXjuA8PTMCIjLYtqHf7lp_Lozcr/s1600/2015-08-10_182503.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-lh0RSXHEqun75ICUuckOdSYpRofMIzgtQXcaRf2Rp0AxHKsQ5DgucTAqzNMBMXKkokA7dT2ca2uEEfPXKKZZ8PRsSASItnHkbD6YW_2u6IbWr4KXrXjuA8PTMCIjLYtqHf7lp_Lozcr/s320/2015-08-10_182503.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNp9Pxqn7pIsBx0TrHzXJnpz9IBueM2AUwM9t39xq2a9qOnX6H3cHAnTYXVI0ZuCweFR9dIryuAl59KwQ0hSLxBic9oG1wYitOJyY3zgl12XDRloK9B0_loMh3TmWgMeLsDdWviJRalAoi/s1600/2015-08-10_182557.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNp9Pxqn7pIsBx0TrHzXJnpz9IBueM2AUwM9t39xq2a9qOnX6H3cHAnTYXVI0ZuCweFR9dIryuAl59KwQ0hSLxBic9oG1wYitOJyY3zgl12XDRloK9B0_loMh3TmWgMeLsDdWviJRalAoi/s320/2015-08-10_182557.JPG" width="320" /></a>Oтделить белки от желтков. Белки взбить в густую массу ( при переворачивании посудины белки остаются в ней), отставить в сторону. Желтки взбить с 4 ст. л. воды в пену, постепенно всыпая добавить сахар и ванильный сахар . Взбивать до пышности массы. Осторожно добавить взбитый белок, мешая тесто снизу вверх, чтобы сохранить полученные пузыри в тесте.<br />
Смешать муку и разрыхлитель и порциями просеять в тесто и так же осторожно смешивать лопаточкой снизу вверх до однородной массы. Следить , чтобы не осталось мучных комочков.<br />
Форму смазываем только на дне, иначе бисквит неровно поднимется.<br />
Духовку предварительно разогреть . <br />
Выпекаем при температуре 175 °С примерно 35 Минут. Духовку во время выпечки не открывать , иначе бисквит осядет!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf1ukU5hgchdSchyiwZXxAxOWTK0JAc6N-2pkHNItSIE_ikbwKAZr8ACadIgSfNYFeTKzKNp_XohOwjL5jsPCOxFaVvSIhgHPFXooi7tcArBBsmcZ2rjzyzQtofhUlkBJNVnR9sdG_BypJ/s1600/2015-08-10_182807.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf1ukU5hgchdSchyiwZXxAxOWTK0JAc6N-2pkHNItSIE_ikbwKAZr8ACadIgSfNYFeTKzKNp_XohOwjL5jsPCOxFaVvSIhgHPFXooi7tcArBBsmcZ2rjzyzQtofhUlkBJNVnR9sdG_BypJ/s320/2015-08-10_182807.JPG" width="320" /></a></div>
Готовый бисквит остудить, затем разрезать на два коржа. Лучше всего режется бисквит, приготовленный на день раньше. Для этого торта можно бисквит и не разрезать, но мне захотелось испробовать его в этом варианте.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfqWYI2boTMHLabmjcIlxy-x-JTSLR2CWI7LqRZ9NBawK9nL6btkGpXcLc9DkjLHrzocmyiHp02UBrh-2J3M9bc3v33-KPg9ZgHS39RTdyZsf4fUDJj_7fozYy2xEeU4u2nsNSVxB2Zj1/s1600/2015-08-10_181636.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfqWYI2boTMHLabmjcIlxy-x-JTSLR2CWI7LqRZ9NBawK9nL6btkGpXcLc9DkjLHrzocmyiHp02UBrh-2J3M9bc3v33-KPg9ZgHS39RTdyZsf4fUDJj_7fozYy2xEeU4u2nsNSVxB2Zj1/s320/2015-08-10_181636.JPG" width="320" /></a></div>
Смородину перебрать,вымыть и отделить ягоды от веточек.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2XX38_O6ICz5y8bnugTOMlq4vtLmk2EafGm3EsWUptmZ4kLFy7I7Uo0_ESV7gBOqmLplVReYML0uOHzjt3bhwLyRzBQwoFmaCE8pyLzIKpMv5TgSW93tFjc97c-sGn8jDoW93KRfPuBS/s1600/2015-08-10_175541.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2XX38_O6ICz5y8bnugTOMlq4vtLmk2EafGm3EsWUptmZ4kLFy7I7Uo0_ESV7gBOqmLplVReYML0uOHzjt3bhwLyRzBQwoFmaCE8pyLzIKpMv5TgSW93tFjc97c-sGn8jDoW93KRfPuBS/s320/2015-08-10_175541.JPG" width="320" /></a> Миндальные пластинки обжарить на сливочном масле до золотистого цвета. Осторожно, они очень быстро могут пережариться, поэтому регулярно помешиваем.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzLf0aDeTXieINzf_v19kRzhTOGk5LVwpq31VavSWOEw_2E7o9-A1G8z53BjwqDKRniXLR9aJHJG1hP5B3Fk1sjq4gQK9XAltDFdGIp1KEa5d-RWZSPgWHf9kQqXWLM0THrkzKKA7ikOQ/s1600/2015-08-10_180504.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzLf0aDeTXieINzf_v19kRzhTOGk5LVwpq31VavSWOEw_2E7o9-A1G8z53BjwqDKRniXLR9aJHJG1hP5B3Fk1sjq4gQK9XAltDFdGIp1KEa5d-RWZSPgWHf9kQqXWLM0THrkzKKA7ikOQ/s320/2015-08-10_180504.JPG" width="320" /></a><br />
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В чашке смешать творожный сыр, молоко, ванильный сахар и 6 ст.л. сахара.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0X-UEpiNBUBZv8FVk_llrpfqmz4tKHS8vpUjv8NY3PYRu6N3AU63Uv64-lxu9xZFhUIMAH_NuZMwVMEWFoZE4f-WwvOCTw_1Q4NxI3d9uoMSjRjC4iUpn-0kTcoqlSkdJmK_p6-omzUKo/s1600/2015-08-10_180159.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0X-UEpiNBUBZv8FVk_llrpfqmz4tKHS8vpUjv8NY3PYRu6N3AU63Uv64-lxu9xZFhUIMAH_NuZMwVMEWFoZE4f-WwvOCTw_1Q4NxI3d9uoMSjRjC4iUpn-0kTcoqlSkdJmK_p6-omzUKo/s320/2015-08-10_180159.JPG" width="320" /></a></div>
Отдельно взбить сливки, постепенно добавляя стабилизатор и 2 ст.л. сахарной пудры. Поставить в холодильник.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoT6zoWp3OeroDEH0GxEagPYw-6Q8mt134PA6bSlFCgWR4U1oJOI3-1s62xsz6s5bh6AW2r4VG0hxJSSVAL1B2vCcKIFyEhFJQdOoIItzSzoKNvLKg6bNAXH7voYvwX8mE5hN6AUaQge8h/s1600/2015-08-10_180651.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoT6zoWp3OeroDEH0GxEagPYw-6Q8mt134PA6bSlFCgWR4U1oJOI3-1s62xsz6s5bh6AW2r4VG0hxJSSVAL1B2vCcKIFyEhFJQdOoIItzSzoKNvLKg6bNAXH7voYvwX8mE5hN6AUaQge8h/s320/2015-08-10_180651.JPG" width="320" /></a><br />
Желатин замочить в холодной воде.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihk7G5J9hk-LtNC2bdgIbgPOJINe54rwZ91osB3BE08Si9yX5PeglxDtcOgMJTqfTyxXDCQA9Quh56SOqiTjjn4K36A0j1XViYZgX5nruBSBOUdzJlAkovp_PVU4o0xhXKxFS5C4DDOhtr/s1600/2015-08-10_180724.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihk7G5J9hk-LtNC2bdgIbgPOJINe54rwZ91osB3BE08Si9yX5PeglxDtcOgMJTqfTyxXDCQA9Quh56SOqiTjjn4K36A0j1XViYZgX5nruBSBOUdzJlAkovp_PVU4o0xhXKxFS5C4DDOhtr/s320/2015-08-10_180724.JPG" width="320" /></a><br />
Размягченный желатин отжать, поместить в кастрюльку и растопить на слабом огне, не допуская кипения.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK8Dfmq_ijQJiqUbcGcvpYfQRIkztai59B1Btp2hT8z9MWVOgFvKRB48R6kAXSOzalCwxJybWEzF-VnC6wtC2sp5K1lioX20Um_-F-3JcZGfe5W0CxnyuhavpDidCMbB1G7N7gR-zrqFAr/s1600/2015-08-10_180958.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK8Dfmq_ijQJiqUbcGcvpYfQRIkztai59B1Btp2hT8z9MWVOgFvKRB48R6kAXSOzalCwxJybWEzF-VnC6wtC2sp5K1lioX20Um_-F-3JcZGfe5W0CxnyuhavpDidCMbB1G7N7gR-zrqFAr/s320/2015-08-10_180958.JPG" width="320" /></a> Снять с огня и добавить несколько ложек молочной смеси. Это делается для того, чтобы желатин остыл и не превратился в комочки при вливании его в холодную массу.<br />
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Влить охлажденный желатин в молочную массу.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBYErn50X3tfgc5G49US7dUUWjnRJNR4v4HXmklm8oTOueezHXqF8OcyJ1lD3Hhsir6oKu0Wf2u5V3MXcYoZNP5vrduL5yRWgf8TqJ1fmXE0t2mox4MaUX38T5-fpJ1ghFxnRRATIq_-J/s1600/2015-08-10_181148.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBYErn50X3tfgc5G49US7dUUWjnRJNR4v4HXmklm8oTOueezHXqF8OcyJ1lD3Hhsir6oKu0Wf2u5V3MXcYoZNP5vrduL5yRWgf8TqJ1fmXE0t2mox4MaUX38T5-fpJ1ghFxnRRATIq_-J/s320/2015-08-10_181148.JPG" width="320" /></a><br />
Добавить взбитые сливки и перемешать.Часть сливок ( 2-3 ст.л. отставить в сторону). Теперь масса начнет густеть.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6DpLrtlsDubgJkY2m_YuRbHMQBLEJ3baTCgNmpGj3i0SgtEyovjRpWOyjMfoTjhmI_4LKyWAYYjVWq_DjJ0FROHroh4G-l0FPOJ6avZ7poe7AgnMDqrngKWjRRhhSbhoA1qn6un2CJt-E/s1600/2015-08-10_184525.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6DpLrtlsDubgJkY2m_YuRbHMQBLEJ3baTCgNmpGj3i0SgtEyovjRpWOyjMfoTjhmI_4LKyWAYYjVWq_DjJ0FROHroh4G-l0FPOJ6avZ7poe7AgnMDqrngKWjRRhhSbhoA1qn6un2CJt-E/s320/2015-08-10_184525.JPG" width="320" /></a><br />
Начинаем собирать торт: на блюдо положить нижний корж, вокруг него обвить кондитерское кольцо.<br />
1/3 молочной массы распределить ровным слоем по коржу. Можно посыпать ягодами. Или же сделать исключительно верх ягодным- это создаст контраст кислого со сладким и будет тоже очень вкусно ! Покрыть вторым коржем<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguobcz3zFJ9G-GiSr_BEP_knDbQ8qAfrQnj7cu6Lk92SF4MfdPEbrbgWUmZaLffPzmGWG1xsozzAq2r2gjOwuYBn869_a2mM-dxzwVQwCE7VZK2kGHr8aTCqwngG-dD9UEO2wXYPqt5y4a/s1600/2015-08-10_184805.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguobcz3zFJ9G-GiSr_BEP_knDbQ8qAfrQnj7cu6Lk92SF4MfdPEbrbgWUmZaLffPzmGWG1xsozzAq2r2gjOwuYBn869_a2mM-dxzwVQwCE7VZK2kGHr8aTCqwngG-dD9UEO2wXYPqt5y4a/s320/2015-08-10_184805.JPG" width="320" /></a><br />
Корж смазать оставшимися сливками и посыпать охлажденным миндалём.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHIEciWruG_0DFeQzENqC_Xvw9fJ-PW3_-ZsLXY2vXaTkBLDgXPejRFrWX7JUYyPOoDMUmeA3HuIxQLKiuCBzgswvW2FytohybeA55lhI0ew4gu5ooclDOWQv0vtPy5gHhYHVTPgwd0o_3/s1600/2015-08-10_184929.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHIEciWruG_0DFeQzENqC_Xvw9fJ-PW3_-ZsLXY2vXaTkBLDgXPejRFrWX7JUYyPOoDMUmeA3HuIxQLKiuCBzgswvW2FytohybeA55lhI0ew4gu5ooclDOWQv0vtPy5gHhYHVTPgwd0o_3/s320/2015-08-10_184929.JPG" width="320" /></a></div>
Сверху залить молочным кремом.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbIw1pavi-DDsx2D38gjbuYOD-XfqzLLdyBfSuPM3WTQctVg9Blzm7hHwjxwZ-2QfkobpUHasZuDqS4349is2FfwZonmDuTJKprNaRwuQQ1ss6dZ1WgtQsLCae4Vxw4waeMoRq85JNR26/s1600/2015-08-10_192536.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbIw1pavi-DDsx2D38gjbuYOD-XfqzLLdyBfSuPM3WTQctVg9Blzm7hHwjxwZ-2QfkobpUHasZuDqS4349is2FfwZonmDuTJKprNaRwuQQ1ss6dZ1WgtQsLCae4Vxw4waeMoRq85JNR26/s320/2015-08-10_192536.JPG" width="320" /></a><br />
Как только крем начнет загустевать, т.е. станет настолько плотным, чтобы ягоды не погрузились в него, а оставались на поверхности, распределить по нему смородину. Поставить торт в холодильник до полного загустения крема.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANLoaOo7u6dnSvsJ3SNVEA8TwcaCHCx_8nyVRmB-UgV6gLyPYA8tbWUkNRsPEMTccH4ot8bOXU77tOpbCQi6dZZ6eG08xrMIiVFdfuq04vnBLIC0OlRJz8COBGqTLCwPURoIrjF-hlkam/s1600/2015-08-10_201328.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANLoaOo7u6dnSvsJ3SNVEA8TwcaCHCx_8nyVRmB-UgV6gLyPYA8tbWUkNRsPEMTccH4ot8bOXU77tOpbCQi6dZZ6eG08xrMIiVFdfuq04vnBLIC0OlRJz8COBGqTLCwPURoIrjF-hlkam/s320/2015-08-10_201328.JPG" width="320" /></a><br />
Сварить желе по инструкции на пакетике, немного охладить его и с помощью ложки полить торт, начиная с его середины.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqNdvp2a-hOPQUdYzZ71EUpylNKw5AsgSURYTGNUiqCpf-54jvuGzvRAND9oPUjwUY4PEtQEh0kgaMTrwMXgcAlNdQ132qPxdMlYbCRc-9vWAoAH3X1XT1zVhLsvZa6qyHjeUyvOgrQW6/s1600/2015-08-10_201534.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqNdvp2a-hOPQUdYzZ71EUpylNKw5AsgSURYTGNUiqCpf-54jvuGzvRAND9oPUjwUY4PEtQEh0kgaMTrwMXgcAlNdQ132qPxdMlYbCRc-9vWAoAH3X1XT1zVhLsvZa6qyHjeUyvOgrQW6/s320/2015-08-10_201534.JPG" width="320" /></a>Поставить торт на сутки в холодильник. Пропитавшийся торт можно украсить слибками по бокам.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYl61HeMgaHSqb10IqetENuDY1LsWkCyA-FQWRVfniEnFQHpVnr2SL_vniI1_YeWROSHeQxnShLsunr01IqK445_XKi_7_G5w5yv9AvrNMvPsJBXI3cOMtVRfa3CDIEmmnqn-8UeiqMbt/s1600/2015-08-12_131415.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYl61HeMgaHSqb10IqetENuDY1LsWkCyA-FQWRVfniEnFQHpVnr2SL_vniI1_YeWROSHeQxnShLsunr01IqK445_XKi_7_G5w5yv9AvrNMvPsJBXI3cOMtVRfa3CDIEmmnqn-8UeiqMbt/s320/2015-08-12_131415.JPG" width="320" /></a><br />
Приятного аппетита!<br />
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<br />Anonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.com0tag:blogger.com,1999:blog-7257480864529729078.post-33345501567209717652015-09-18T09:28:00.000-07:002015-09-18T09:45:59.488-07:00Feine Putenröllchen / Putenrouladen mit Parmaschinken / Нежные рулетики из индейки <div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSXqAUgH_fP_kP9h-QZA3CG6BOvhtM3q4uoLwXdyV3WYIvwC5WEZXGAEIZk6KQXKluwD3onQo1mHnDX8CzDyuGCBbSHoWZOGbVdzzJcq8bREY09xMtXerXTU-pwPlDJRzgmVOx42OmdJp/s1600/2015-05-03_132348.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSXqAUgH_fP_kP9h-QZA3CG6BOvhtM3q4uoLwXdyV3WYIvwC5WEZXGAEIZk6KQXKluwD3onQo1mHnDX8CzDyuGCBbSHoWZOGbVdzzJcq8bREY09xMtXerXTU-pwPlDJRzgmVOx42OmdJp/s640/2015-05-03_132348.JPG" width="640" /></a></div>
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Durch dieses Gericht habe ich ein neues Lieblingsgewürz gefunden-Zitronenpfeffer! Wer keinen hat könnte natürlich auch den schwarzen Pfeffer verwenden, aber durch den Zitronenpfeffer bekommen die Rouladen den richtigen Pfiff!<br />
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4 dünne Putenschnitzel (a ca 175 g)<br />
Salz<br />
Zitronenpfeffer<br />
Salbeiblättchen<br />
4 Scheiben Parmaschinken<br />
2 Knoblauchzehen<br />
30 g Parmesankäse<br />
3 EL Olivenöl<br />
100 g Schalotten<br />
1/4 l Weißwein<br />
300 ml Sahne<br />
3 Eigelbe<br />
1 TL Zitronensaft<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieEfessBaaoYBeykd2-o-aBzkFFIxHjRpzzX2J7gmstMoPDvW3tbEuRPWJdnc7SEQgq3JQ9LAOf-P7CzW18MqpdIibYpZknae3kUbwlu-flKMNfuWuh4eXrHJUvKjMjJ7UQpAgchbnCAwg/s1600/2015-05-03_121904.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieEfessBaaoYBeykd2-o-aBzkFFIxHjRpzzX2J7gmstMoPDvW3tbEuRPWJdnc7SEQgq3JQ9LAOf-P7CzW18MqpdIibYpZknae3kUbwlu-flKMNfuWuh4eXrHJUvKjMjJ7UQpAgchbnCAwg/s320/2015-05-03_121904.JPG" width="320" /></a>Die Putenschnitzel mit Klarsichtsfolie abdecken und leicht flach klopfen. Anschließend waschen und mit Küchenpapier trockentupfen.<br />
Mit Salz und Zitronenpfeffer bestreuen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVbTIi5M7oxcTre7p2IWzL3PPaRg-xLkORft0hIcWchZOHlHGyv4lyVEGmqBQFt0Q54r7uAHii97xn29BJRsFFSf-AwvjKV9qCwYzgOAy5cemhWy7SAIr9hiIVn7eiFcF9rP4r90Ldpuh_/s1600/2015-05-03_122142.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVbTIi5M7oxcTre7p2IWzL3PPaRg-xLkORft0hIcWchZOHlHGyv4lyVEGmqBQFt0Q54r7uAHii97xn29BJRsFFSf-AwvjKV9qCwYzgOAy5cemhWy7SAIr9hiIVn7eiFcF9rP4r90Ldpuh_/s320/2015-05-03_122142.JPG" width="320" /></a></div>
Die Schnitzel mit Parmaschinken und Salbeiblättchen belegen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKucIprIWrpay9NECITzB5gL9Nq2M8AV3wSWh6gIi2In7kd_wgV6b9jOCLRUbXd-XaLQ0HnUG-UVNWUwBE-D1XsCBeVrnFF_q1p1WhOIR9ikQPBm9znFggPj5m3x5oyZvUb0OwXT3cqpZU/s1600/2015-05-03_123139.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKucIprIWrpay9NECITzB5gL9Nq2M8AV3wSWh6gIi2In7kd_wgV6b9jOCLRUbXd-XaLQ0HnUG-UVNWUwBE-D1XsCBeVrnFF_q1p1WhOIR9ikQPBm9znFggPj5m3x5oyZvUb0OwXT3cqpZU/s320/2015-05-03_123139.JPG" width="320" /></a><br />
Den Knoblauch schälen und fein hacken, Parmesan reiben und beides über die Schnitzel streuen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkvVI6b0tchyPTfxyYnPhJxR9oAzj_fx_U1tO2JXkhfdVx9TMnlSOMuJCFdbCPaasS-K0cU-NvDBziHqOh-VzLvAXy_gIvZgDx1ucSRGQMkjAj6xqY5dSUY3pvC7q5orQvhkpKojgafww/s1600/2015-05-03_123537.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkvVI6b0tchyPTfxyYnPhJxR9oAzj_fx_U1tO2JXkhfdVx9TMnlSOMuJCFdbCPaasS-K0cU-NvDBziHqOh-VzLvAXy_gIvZgDx1ucSRGQMkjAj6xqY5dSUY3pvC7q5orQvhkpKojgafww/s320/2015-05-03_123537.JPG" width="320" /></a></div>
Die Schnitzel von der schmalen Seite her aufrollen und mit Rouladennadeln oder Zahnstochern fest stecken. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUH7esgzEATqJujX5KawGHMTYM-VA271XxEFdPKcLPMiQ74F-mLopqO4wlA2UDPRkqvoDcIYRkNbrkwgHXyDnXS5ayXLffvpdUbrst71UblCG86wI1l3Qi0Uv-l-Ap6JfDqChTSylcwM6U/s1600/2015-05-03_122156.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUH7esgzEATqJujX5KawGHMTYM-VA271XxEFdPKcLPMiQ74F-mLopqO4wlA2UDPRkqvoDcIYRkNbrkwgHXyDnXS5ayXLffvpdUbrst71UblCG86wI1l3Qi0Uv-l-Ap6JfDqChTSylcwM6U/s320/2015-05-03_122156.JPG" width="320" /></a></div>
Schalotten abziehen und längs halbieren. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UcRHXckySY_O90tSQjqsWEvamnsFVZPeyStuRIW2JDCKnm7y39Q7Yv_oYJwJtZ3CCBX_fYdUwf6A-E-0QBIr19V2kbebxRS9sLGCw12gli8X3JpYXXPDTUT0IFlYsWR7SwZhMuaWn4R1/s1600/2015-05-03_124516.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UcRHXckySY_O90tSQjqsWEvamnsFVZPeyStuRIW2JDCKnm7y39Q7Yv_oYJwJtZ3CCBX_fYdUwf6A-E-0QBIr19V2kbebxRS9sLGCw12gli8X3JpYXXPDTUT0IFlYsWR7SwZhMuaWn4R1/s320/2015-05-03_124516.JPG" width="320" /></a></div>
Öl bei mittleren Hitze in einer Pfanne erhitzen und die Rouladen darin rundherum goldbraun anbraten.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHfCJ1jCtuZPVSK9akcMVeoaLj7AAAFs3p5_AbvuXFeE_kkFh92c3RfBuJvP9kw_KSksp7X_q8AEwfqlpxZuGMdhN0UXrUZv7bAr_F6Hh3_JN7saXrE1BTbm-vXWo_x0vAmsLXVHS24Ly/s1600/2015-05-03_125041.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHfCJ1jCtuZPVSK9akcMVeoaLj7AAAFs3p5_AbvuXFeE_kkFh92c3RfBuJvP9kw_KSksp7X_q8AEwfqlpxZuGMdhN0UXrUZv7bAr_F6Hh3_JN7saXrE1BTbm-vXWo_x0vAmsLXVHS24Ly/s320/2015-05-03_125041.JPG" width="320" /></a></div>
Schalotten hinzugeben und glasig andünsten.<br />
Dann mit dem Weißwein ablöschen und bei starker Hitze ca. 10 Minuten auf die Hälfte einkochen lassen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pRzCsSEqcfE2f7H2w6AzvPpkqek0E8K-qyqWXnsjXu7rAunoo2JONdmhTxrwgPsCzrdVLPGjK7YBeo__0ziRHHj1jOsxNOIQXU_Y7WdzpC1zO6pxlQNVL7LF32p7KV3YHwPZ1cq1GBhR/s1600/2015-05-03_130151.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pRzCsSEqcfE2f7H2w6AzvPpkqek0E8K-qyqWXnsjXu7rAunoo2JONdmhTxrwgPsCzrdVLPGjK7YBeo__0ziRHHj1jOsxNOIQXU_Y7WdzpC1zO6pxlQNVL7LF32p7KV3YHwPZ1cq1GBhR/s320/2015-05-03_130151.JPG" width="320" /></a></div>
200 ml Sahne unter Rühren zugießen, kurz aufkochen und bei mittleren Hitze zugedeckt weitere 10 Minuten köcheln lassen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5WCQchdqvgl0oHR9fiwY_iTwqRjmlb6-gIGYU2iQI3Ec4T0xDyakBOoCIFnxR6DN5L2lUIYdk4eQArjwIv8_QgnElm_wuOXi-mr5BMx_RFJALuCsypGE-S3k3zR3iisB-PYPkfmtdyoV/s1600/2015-05-03_131421.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5WCQchdqvgl0oHR9fiwY_iTwqRjmlb6-gIGYU2iQI3Ec4T0xDyakBOoCIFnxR6DN5L2lUIYdk4eQArjwIv8_QgnElm_wuOXi-mr5BMx_RFJALuCsypGE-S3k3zR3iisB-PYPkfmtdyoV/s320/2015-05-03_131421.JPG" width="320" /></a></div>
Die Pfanne von der Herdplatte nehemen.<br />
Eigelbe mit 100 ml Sahne verquirlen und in die nicht mehr kochende Soße einrühren. <br />
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Die Soße mit Zitronensaft, Salz und Pfeffer abschmecken. Die Spieße entfernen und die Rouladen auf einer vorgewärmten Platte servieren, die Soße extra dazu reichen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOI7J0jRvqtbJzYgkbwKGv3EqdRx4eSFPESJINioMkkDT3S-eRDbpReY3S59nqw6NXWsfVBmFChxbMbhLFL81z5_X_k2CYM01tbHRlni3Yr3WNJp9LtLSTcaEcFmrBm2b9pLN7Jn62X1w5/s1600/2015-05-03_132249.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOI7J0jRvqtbJzYgkbwKGv3EqdRx4eSFPESJINioMkkDT3S-eRDbpReY3S59nqw6NXWsfVBmFChxbMbhLFL81z5_X_k2CYM01tbHRlni3Yr3WNJp9LtLSTcaEcFmrBm2b9pLN7Jn62X1w5/s320/2015-05-03_132249.JPG" width="320" /></a><br />
Dazu passen am besten Bandnudeln oder Reis.<br />
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4 куска филе индейки, каждый примерно по 175 г весом<br />
соль<br />
чёрный или лимонный перец<br />
несколько свежих листочков шалфея<br />
4 ломтика копчёной ветчины ( в оригинале используется пармская ветчина)<br />
2 зубка чеснока<br />
30 г пармезана<br />
3 ст.л. оливкового масла<br />
100 г лука -шалота<br />
250 мл белого вина<br />
300 мл сливок<br />
3 желтка<br />
1 ч.л. лимонного сока<br />
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Мясо накрыть пищевой плёнкой и слегка отбить, затем промыть и обсушить бумажной салфеткой. Посолить и поперчить. <br />
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Каждый кусок мяса покрыть ветчиной и несколькими листочками шалфея.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEJcOUEsRmif4-WAIZMUpriWblnXOPU4Yrgz8dIJ34_d6Xrb6p80tqg_1AMwbe_YCGMA6tDvWoE-2zW47EcVU0cIuAuxGSonYl7orYMlnksz0uA5z1mgKAWwcmDtmAYtOybJI1SIJuGTsh/s1600/2015-05-03_123139.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEJcOUEsRmif4-WAIZMUpriWblnXOPU4Yrgz8dIJ34_d6Xrb6p80tqg_1AMwbe_YCGMA6tDvWoE-2zW47EcVU0cIuAuxGSonYl7orYMlnksz0uA5z1mgKAWwcmDtmAYtOybJI1SIJuGTsh/s320/2015-05-03_123139.JPG" width="320" /></a> Чеснок мелко порубить, пармезан натереть на тёрке. <br />
Равномерно распределить чеснок и сыр на каждый шнитцель.<br />
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Свернуть в рулетики и заколоть зубочисткой или специальными иглами.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufZF0VlPRlAQjCLJ3PABdXfujnDLZnacxmLGCcfpctqLtRR5XPzhtbOKhUphaulIMiuoZdQFtj4nMoMVi8QK6f6jTj9CEYTfOo2WX_dH9Y-TBn9WXBs-0z_bYibEVZJjZAC6_xNOolGMo/s1600/2015-05-03_122156.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufZF0VlPRlAQjCLJ3PABdXfujnDLZnacxmLGCcfpctqLtRR5XPzhtbOKhUphaulIMiuoZdQFtj4nMoMVi8QK6f6jTj9CEYTfOo2WX_dH9Y-TBn9WXBs-0z_bYibEVZJjZAC6_xNOolGMo/s320/2015-05-03_122156.JPG" width="320" /></a></div>
Лук-шалот очистить и порезать вдоль напополам.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwWGmr0mT4e62cYnYXZ8pz5KvBKN5ZRlwfQJoBSBy156qXBxFlJ8wG837KKiq0lhEHl7OZbpKBm91vaeVfHWuOLYnXqWyV-OdDfICG-UBX4y0GlMze8SjCkLlJ0eQ0mq2BoqSkmahU3Nh/s1600/2015-05-03_124516.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwWGmr0mT4e62cYnYXZ8pz5KvBKN5ZRlwfQJoBSBy156qXBxFlJ8wG837KKiq0lhEHl7OZbpKBm91vaeVfHWuOLYnXqWyV-OdDfICG-UBX4y0GlMze8SjCkLlJ0eQ0mq2BoqSkmahU3Nh/s320/2015-05-03_124516.JPG" width="320" /></a></div>
На среднем огне разогреть масло в сковороде и обжарить рулетики со всех сторон до золотисто-коричневого цвета.<br />
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Добавить лук и дать ему немного потушиться на слабом огне. Полупрозрачный лук залить белым вином и на сильном огне в течение 10 минут дать жидкости наполовину выкипеть.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5eASKXXRaQsJVazQTRwAbWapYA-hzXE0nmhrydUYlK8W2wBtEPAuBL3kUqpodxAG12BYN9AQVXHnhgCk5fDQBX7CsfyCjbg4bYupT2iwJ3hFbGs3Ksi8ip8QFOxOuvWwot_OyqZ_AO2ek/s1600/2015-05-03_130151.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5eASKXXRaQsJVazQTRwAbWapYA-hzXE0nmhrydUYlK8W2wBtEPAuBL3kUqpodxAG12BYN9AQVXHnhgCk5fDQBX7CsfyCjbg4bYupT2iwJ3hFbGs3Ksi8ip8QFOxOuvWwot_OyqZ_AO2ek/s320/2015-05-03_130151.JPG" width="320" /></a></div>
Добавить 200 мл сливок, осторожно помешивая, затем накрыть крышкой и дать повариться на слабом огне еще 10 минут.<br />
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Снять сковороду с плиты. Желтки взбить с 100 мл сливок и постоянно помешивая влить в соус.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCkgJ5GDOr7EPj7pI4aK9l5K9PyrccfQv2S3u13ZwAVYCy4QCY_4Ma479k7xsMuNys7wJ7Vc4iouOg5TX-AqnXdfgp5uT3PfrRJEP96XajijrlRlIUEMkr8JT_kdL3hr7K3mflf1T5xzM/s1600/2015-05-03_132035.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCkgJ5GDOr7EPj7pI4aK9l5K9PyrccfQv2S3u13ZwAVYCy4QCY_4Ma479k7xsMuNys7wJ7Vc4iouOg5TX-AqnXdfgp5uT3PfrRJEP96XajijrlRlIUEMkr8JT_kdL3hr7K3mflf1T5xzM/s320/2015-05-03_132035.JPG" width="320" /></a><br />
Добавить лимонный сок, соль и перец по необходимости. Удалить зубочистки и выложить рулетики на подогретое блюдо, а соус подать отдельно в соуснице.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiAZRkII8pF-O0KL96fLWDG47_HnBIUTmn-Zr_DXJMXE5Y9ySOcywb3AMcMsEHFc2cowio7PTUbEQVNgg2dw0jAdW7c2YLdBrtsQjk8L90QVDis-EC4hASWQgN4bGyAPZsgnuBDfyGAv0l/s1600/2015-05-03_132348.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiAZRkII8pF-O0KL96fLWDG47_HnBIUTmn-Zr_DXJMXE5Y9ySOcywb3AMcMsEHFc2cowio7PTUbEQVNgg2dw0jAdW7c2YLdBrtsQjk8L90QVDis-EC4hASWQgN4bGyAPZsgnuBDfyGAv0l/s320/2015-05-03_132348.JPG" width="320" /></a><br />
К этому блюду больше всего подойдет лапша или рис.<br />
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<br />Anonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.com0tag:blogger.com,1999:blog-7257480864529729078.post-26209423802507099792015-08-07T08:26:00.003-07:002015-08-07T08:54:00.232-07:00Kalte spanische Suppe / Gazpacho/ Испанский холодный суп ,,Гаспаччо"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQqGFNPckdRDPZ2FKmNKiHNuafQNyGczSpKa452-j_Jv3OiDH9LMZ0dZQ8IRBzqoE1rw96Lt7bzHI6JWOE2jyxKFjEUbqvyUm2xVprhAxxNmeLNf2LYa1XW0g2vLkVEzVtSq2yTP7Xikl5/s1600/IMG_4525.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQqGFNPckdRDPZ2FKmNKiHNuafQNyGczSpKa452-j_Jv3OiDH9LMZ0dZQ8IRBzqoE1rw96Lt7bzHI6JWOE2jyxKFjEUbqvyUm2xVprhAxxNmeLNf2LYa1XW0g2vLkVEzVtSq2yTP7Xikl5/s640/IMG_4525.JPG" width="640" /></a></div>
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Heute bleibt der Ofen aus! Es ist schon warm genug bei 40° im Schatten! <br />
Gazpacho ist eine erfrischende, vitaminreiche und sehr gesunde Suppe! Bei diesen tropischen Temperaturen gibt es kaum etwas Besseres!<br />
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1 kg Tomaten<br />
1 Salatgurke<br />
2 rote Paprika<br />
3 Knoblauchzehen<br />
1 Zwiebel<br />
1 l Tomatensaft<br />
Salz, Pfeffer, Chayennepfeffer<br />
5 El Olivenöl<br />
4-5 El Weißweinessig<br />
4 gekochte Eier<br />
2-3 Scheiben Weißbrot/ glutenfreies Brot <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9W0un3bjn1a-RosfxyOyJPfH3CNXIyEp2X13HZpiyYyG8m0Y4ViIBCuOMZKbs-tE6L2A_WnAsxBLg3ZHDB_27bUh-Uqa0VRDn3xIRw0gXqTQ3u6KTN72NyCHgeaTEvw7_FgwaJuWn6iqT/s1600/2014-12-20_161610.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9W0un3bjn1a-RosfxyOyJPfH3CNXIyEp2X13HZpiyYyG8m0Y4ViIBCuOMZKbs-tE6L2A_WnAsxBLg3ZHDB_27bUh-Uqa0VRDn3xIRw0gXqTQ3u6KTN72NyCHgeaTEvw7_FgwaJuWn6iqT/s320/2014-12-20_161610.JPG" width="320" /></a> Tomaten kreuzweise einschneiden und kurz ins heiße Wasser legen ( Wasserkocher), dann die Haut abziehen, vierteln und den Strunk herausschneiden.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNKslQ4JJhpxASAtKoPmUNuaCXIuQxtx9e1vhsHiL0e_XqmAwz4h6n2KNcbMyz-aD3f6oIbzvquGsSxu8GvE5TLbXz_nINn6mPtY6USRqOXsw6KcnxIyUmoqpTU-K62yVj7Dx_OZxtey6/s1600/2014-12-20_162822.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNKslQ4JJhpxASAtKoPmUNuaCXIuQxtx9e1vhsHiL0e_XqmAwz4h6n2KNcbMyz-aD3f6oIbzvquGsSxu8GvE5TLbXz_nINn6mPtY6USRqOXsw6KcnxIyUmoqpTU-K62yVj7Dx_OZxtey6/s320/2014-12-20_162822.JPG" width="320" /></a></div>
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Tomaten pürieren. Das geht natürlich am besten in einem Blitzmixer oder mit Hilfe von einem Pürierstab.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvWqE07rdYztH0e4OZwlCT-dihDvV_1qgOr4X_YTO1oEEIyYKjOO0CuGeHYBRTyT3Rhm5oh80Bq4UvzNTrvojO4CuUzYPRrKyaTnemjR7p4mZJAIVAndZujmIgVKBELJ18hqGIwTxhjGH/s1600/IMG_4519.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvWqE07rdYztH0e4OZwlCT-dihDvV_1qgOr4X_YTO1oEEIyYKjOO0CuGeHYBRTyT3Rhm5oh80Bq4UvzNTrvojO4CuUzYPRrKyaTnemjR7p4mZJAIVAndZujmIgVKBELJ18hqGIwTxhjGH/s320/IMG_4519.JPG" width="320" /></a>Zwiebel und Knoblauch abziehen und ebenfalls fein pürieren.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj1HxdhNKpuIXAwQeQ7Tn62zI0YrHWTMo86MN3rLCa7cwn-fjYpa55MVf9bY3Lxv7ZeLvK_LhyphenhyphenF0BuBM1tzbjnD1glyj6wyoWd6QOza1vIwUiirAyismQRxmVY-QtGfOj2QnGLTIINsKvz/s1600/IMG_4521.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj1HxdhNKpuIXAwQeQ7Tn62zI0YrHWTMo86MN3rLCa7cwn-fjYpa55MVf9bY3Lxv7ZeLvK_LhyphenhyphenF0BuBM1tzbjnD1glyj6wyoWd6QOza1vIwUiirAyismQRxmVY-QtGfOj2QnGLTIINsKvz/s320/IMG_4521.JPG" width="320" /></a><br />
3/4 Gurke und 1 1/2 Paprika in Stücke schneiden und ebenfalls pürieren. Den Rest von Gurke und Paprika würfeln - das wird die Suppeneinlage. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsN5d-kvP9-dlXOQu3OxJCGArU1nK94hzfkRyTAqx8XhjFaOLCSQy-h6u9_JXQJuNP9gKMkezUpzE_SZk1ZlqOMnAoiwtJLjtoeXSXWslq7VA4bEOfVuSzFKeo6brqBAWgSm5kYSuLVPJx/s1600/IMG_4522.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsN5d-kvP9-dlXOQu3OxJCGArU1nK94hzfkRyTAqx8XhjFaOLCSQy-h6u9_JXQJuNP9gKMkezUpzE_SZk1ZlqOMnAoiwtJLjtoeXSXWslq7VA4bEOfVuSzFKeo6brqBAWgSm5kYSuLVPJx/s320/IMG_4522.JPG" width="320" /></a></div>
Den Tomatensaft hinzufügen,salzen, pfeffern, mit etwas Cayenne-Pfeffer würzen. Das Öl und den essig hinzufügen und alles gut verrühren.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdyipZ-3Qb35v_JM70at7ArOJkDw4H1ACedfe1qeGnDRC0KKYHXUZcTGwHcvHpDo3K8akBZul-6mdIfen4uQQ6u2K_2ri-pSUnTW39mcfWUxwlOdhhSTju8xcw7w8n0j4CH9OyOxz06eRH/s1600/IMG_4528.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdyipZ-3Qb35v_JM70at7ArOJkDw4H1ACedfe1qeGnDRC0KKYHXUZcTGwHcvHpDo3K8akBZul-6mdIfen4uQQ6u2K_2ri-pSUnTW39mcfWUxwlOdhhSTju8xcw7w8n0j4CH9OyOxz06eRH/s320/IMG_4528.JPG" width="320" /></a>Die gekochten Eier würfeln, so wie auch die restliche Gurke und Paprika. Brotscheiben entrinden, ebenfalls würfeln und in Olivenöl in der Pfanne zu Croutons anbraten.<br />
Die Suppe schmeckt am besten, wenn sie noch etwas im Kühlschrank ziehen kann.<br />
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Guten Appetit!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUqb_K1wnytGiU976zvMKMnd5jvHrTOZ80FHtDOfIl7CAeqbIrJfWS58fyDzgBhDF5Lo9H8cysZ6NhXtzjxqUGh_jRdz4_7CBbZLjPa3JINE-OvwLwmLCSAbIlcQMbX41598vcmiV-xebo/s1600/IMG_4525.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUqb_K1wnytGiU976zvMKMnd5jvHrTOZ80FHtDOfIl7CAeqbIrJfWS58fyDzgBhDF5Lo9H8cysZ6NhXtzjxqUGh_jRdz4_7CBbZLjPa3JINE-OvwLwmLCSAbIlcQMbX41598vcmiV-xebo/s640/IMG_4525.JPG" width="640" /></a></div>
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<span itemprop="summary">Что может быть лучше, чем легкий холодный суп теплым летом! Все краски сезонных овощей отлично сочетаются в этом блюде.</span><br />
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1 кг помидор<br />
1большой огурец<br />
2 сладких болгарских перца ( красного или жёлтого цвета)<br />
3 зубка чеснока<br />
1 луковица<br />
1 литр томатного сока<br />
соль, перец чёрный, немного острого перца <br />
5 ст.л. оливкового масла<br />
4-5 ст.л. светлого винного уксуса<br />
4 яйца, сваренных вкрутую<br />
2-3 ломтика белого хлеба<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9W0un3bjn1a-RosfxyOyJPfH3CNXIyEp2X13HZpiyYyG8m0Y4ViIBCuOMZKbs-tE6L2A_WnAsxBLg3ZHDB_27bUh-Uqa0VRDn3xIRw0gXqTQ3u6KTN72NyCHgeaTEvw7_FgwaJuWn6iqT/s1600/2014-12-20_161610.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9W0un3bjn1a-RosfxyOyJPfH3CNXIyEp2X13HZpiyYyG8m0Y4ViIBCuOMZKbs-tE6L2A_WnAsxBLg3ZHDB_27bUh-Uqa0VRDn3xIRw0gXqTQ3u6KTN72NyCHgeaTEvw7_FgwaJuWn6iqT/s320/2014-12-20_161610.JPG" width="320" /></a></div>
Помидоры надрезать крестообразно, залить кипятком и дать постоять пару минут. Затем снять кожицу, разрезать на четвертинки и вырезать черенок.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNKslQ4JJhpxASAtKoPmUNuaCXIuQxtx9e1vhsHiL0e_XqmAwz4h6n2KNcbMyz-aD3f6oIbzvquGsSxu8GvE5TLbXz_nINn6mPtY6USRqOXsw6KcnxIyUmoqpTU-K62yVj7Dx_OZxtey6/s1600/2014-12-20_162822.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNKslQ4JJhpxASAtKoPmUNuaCXIuQxtx9e1vhsHiL0e_XqmAwz4h6n2KNcbMyz-aD3f6oIbzvquGsSxu8GvE5TLbXz_nINn6mPtY6USRqOXsw6KcnxIyUmoqpTU-K62yVj7Dx_OZxtey6/s320/2014-12-20_162822.JPG" width="320" /></a><br />
Очищенные помидоры, 3/4 огурца и 1 1/2 сладкого перца измельчить в блендере (или другом приспособлении).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvWqE07rdYztH0e4OZwlCT-dihDvV_1qgOr4X_YTO1oEEIyYKjOO0CuGeHYBRTyT3Rhm5oh80Bq4UvzNTrvojO4CuUzYPRrKyaTnemjR7p4mZJAIVAndZujmIgVKBELJ18hqGIwTxhjGH/s1600/IMG_4519.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvWqE07rdYztH0e4OZwlCT-dihDvV_1qgOr4X_YTO1oEEIyYKjOO0CuGeHYBRTyT3Rhm5oh80Bq4UvzNTrvojO4CuUzYPRrKyaTnemjR7p4mZJAIVAndZujmIgVKBELJ18hqGIwTxhjGH/s320/IMG_4519.JPG" width="320" /></a><br />
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Также измельчить чеснок и лук.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj1HxdhNKpuIXAwQeQ7Tn62zI0YrHWTMo86MN3rLCa7cwn-fjYpa55MVf9bY3Lxv7ZeLvK_LhyphenhyphenF0BuBM1tzbjnD1glyj6wyoWd6QOza1vIwUiirAyismQRxmVY-QtGfOj2QnGLTIINsKvz/s1600/IMG_4521.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj1HxdhNKpuIXAwQeQ7Tn62zI0YrHWTMo86MN3rLCa7cwn-fjYpa55MVf9bY3Lxv7ZeLvK_LhyphenhyphenF0BuBM1tzbjnD1glyj6wyoWd6QOza1vIwUiirAyismQRxmVY-QtGfOj2QnGLTIINsKvz/s320/IMG_4521.JPG" width="320" /></a><br />
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Добавить специи, оливковое масло и уксус, хорошо всё перемешать.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsN5d-kvP9-dlXOQu3OxJCGArU1nK94hzfkRyTAqx8XhjFaOLCSQy-h6u9_JXQJuNP9gKMkezUpzE_SZk1ZlqOMnAoiwtJLjtoeXSXWslq7VA4bEOfVuSzFKeo6brqBAWgSm5kYSuLVPJx/s1600/IMG_4522.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsN5d-kvP9-dlXOQu3OxJCGArU1nK94hzfkRyTAqx8XhjFaOLCSQy-h6u9_JXQJuNP9gKMkezUpzE_SZk1ZlqOMnAoiwtJLjtoeXSXWslq7VA4bEOfVuSzFKeo6brqBAWgSm5kYSuLVPJx/s320/IMG_4522.JPG" width="320" /></a><br />
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Добавить томатный сок.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdyipZ-3Qb35v_JM70at7ArOJkDw4H1ACedfe1qeGnDRC0KKYHXUZcTGwHcvHpDo3K8akBZul-6mdIfen4uQQ6u2K_2ri-pSUnTW39mcfWUxwlOdhhSTju8xcw7w8n0j4CH9OyOxz06eRH/s1600/IMG_4528.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdyipZ-3Qb35v_JM70at7ArOJkDw4H1ACedfe1qeGnDRC0KKYHXUZcTGwHcvHpDo3K8akBZul-6mdIfen4uQQ6u2K_2ri-pSUnTW39mcfWUxwlOdhhSTju8xcw7w8n0j4CH9OyOxz06eRH/s320/IMG_4528.JPG" width="320" /></a></div>
Для супового гарнира: oстатки огурца и перца нарезать мелкими кубиками, тоже самое проделать с варёными яйцами. С ломтиков хлеба срезать корочку, нарезать мякоть кубиками и обжарить на сковороде в оливковом масле до получения хрустящих крутонов.<br />
Суп можно подавать сразу, но если он настоится пару часов в холодильнике, он будет ещё вкуснее! Приятного аппетита!<br />
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<br />Anonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.com0tag:blogger.com,1999:blog-7257480864529729078.post-79728583790077524842015-07-19T01:57:00.002-07:002015-07-19T02:06:44.361-07:00Lachsklößchensuppe / Суп с рыбными клёцками<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgffIbF5BMay-r6LJiikuytP3D9hcfiJRYrBIvDBvAJqpBYT2vk4Qj0IaPPO5__6U51H-gPAhxQ5Gw2z8Y_DyFHRQrYXca93ifbAH5wVllYA3ow5hU7N4DoKag6Q8L6NNgcegsjACNLwvye/s1600/IMG_4395.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgffIbF5BMay-r6LJiikuytP3D9hcfiJRYrBIvDBvAJqpBYT2vk4Qj0IaPPO5__6U51H-gPAhxQ5Gw2z8Y_DyFHRQrYXca93ifbAH5wVllYA3ow5hU7N4DoKag6Q8L6NNgcegsjACNLwvye/s640/IMG_4395.JPG" width="640" /></a></div>
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Diese klare Suppe schmeckt besonders an heißen Tagen, wenn man Lust auf leichten Genuss hat. Sie ist kalorienarm und in dem Fall auch glutenfrei. Sie ist schnell zu kochen und schmeckt sehr lecker! <br />
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750 g Wildlachs- oder Lachsfilet, frisch oder TK<br />
2 Eiweiß oder 1 Ei<br />
1 TL Salz<br />
Zitronenpfeffer oder schwarzen Pfeffer<br />
Saft von 1/2 Zitrone<br />
2,5-3 l Wasser<br />
Gemüsebrühe ( 2,5-3 EL) , glutenfrei z.B. von Gefro<br />
Salz, Pfeffer<br />
etwas Dill<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8cFrBHpKI4NGn89Qs55ipoRY2TSiGU4kXZGX1LB2NU1z-aMHLdNtJirBssBqXyCrdyjTmNUdqFOeayWW_68MYqlvpNyHls7m0rYs_P53JXvjxX78qrQ6PbBZANH0uVIOEk1S8CjmOdv1/s1600/IMG_4384.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8cFrBHpKI4NGn89Qs55ipoRY2TSiGU4kXZGX1LB2NU1z-aMHLdNtJirBssBqXyCrdyjTmNUdqFOeayWW_68MYqlvpNyHls7m0rYs_P53JXvjxX78qrQ6PbBZANH0uVIOEk1S8CjmOdv1/s320/IMG_4384.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7HQjneJ-J6nADD2nVwODIaMnB_W-bmYOJnsl6UD3dv4ptbMdmsEUVjGZGhYDTzy53iHcyuWI7Hut46PlCIr3iEAZuAnRpcoECQK7rKIpAa6lRe2qmQn6vjN07s6amK-VJqtBZCMnSpY1y/s1600/IMG_4385.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7HQjneJ-J6nADD2nVwODIaMnB_W-bmYOJnsl6UD3dv4ptbMdmsEUVjGZGhYDTzy53iHcyuWI7Hut46PlCIr3iEAZuAnRpcoECQK7rKIpAa6lRe2qmQn6vjN07s6amK-VJqtBZCMnSpY1y/s320/IMG_4385.JPG" width="320" /></a><br />
Die Fischfilets in einem Zerkleinerer fein hacken, mit Salz und Pfeffer abschmecken,<br />
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dann mit dem Handrührgerät das Ei und Zitronensaft dazurühren, bis eine gut gebundene Konsistenz erreicht wird.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1gqCZZSHahPHRP7ziFMy49p50RrY6N6ndO1kzn2MRbj_pgv3b-AqfNWGxypw2uIwxdLzLuMaFspOuKyMStBqK-8PviJ1gyshX8jLMu6Il2azw9ECdJQ6hle16pexA9QFnLH7OJnIXcqWK/s1600/IMG_4388.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1gqCZZSHahPHRP7ziFMy49p50RrY6N6ndO1kzn2MRbj_pgv3b-AqfNWGxypw2uIwxdLzLuMaFspOuKyMStBqK-8PviJ1gyshX8jLMu6Il2azw9ECdJQ6hle16pexA9QFnLH7OJnIXcqWK/s320/IMG_4388.JPG" width="320" /></a><br />
Wasser aufsetzen, Brühpulver einrühren, nachsalzen. Nach dem Aufkochen der Brühe den Herd ausschalten.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_8aqUiQuRq0E3kVdjiDRba1kqH8Z_ZKG7_esZKkLQBER-SUXiH-xuDFH1aVQyssnxMTYy1z-tOndYD6xC2HVbCDWL2z-LH-DPRFhGX2EcIGtVpX12XK7iQkJdZqce2wMAcKMjqHjfZvr/s1600/2014-10-09_200640.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_8aqUiQuRq0E3kVdjiDRba1kqH8Z_ZKG7_esZKkLQBER-SUXiH-xuDFH1aVQyssnxMTYy1z-tOndYD6xC2HVbCDWL2z-LH-DPRFhGX2EcIGtVpX12XK7iQkJdZqce2wMAcKMjqHjfZvr/s320/2014-10-09_200640.JPG" width="320" /></a><br />
Mit zwei Teelöffeln kleine Klößchen formen und in die Brühe geben.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5KFrW8xb9gMllGK3AvxK47AtRAjf6YVXOpS8RjbRFKDSHCycEUmrVn1J2VpMrvoq1cuw3KUs1e725cPv-dgEawwyauIX_lIUhWrrYNMtswPU4CpkQ0k_Xd3qEb-FE51dlmanva_waPMm1/s1600/IMG_4389.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5KFrW8xb9gMllGK3AvxK47AtRAjf6YVXOpS8RjbRFKDSHCycEUmrVn1J2VpMrvoq1cuw3KUs1e725cPv-dgEawwyauIX_lIUhWrrYNMtswPU4CpkQ0k_Xd3qEb-FE51dlmanva_waPMm1/s320/IMG_4389.JPG" width="320" /></a><br />
Dann den Herd wieder einschalten und die Klößchen bei schwacher Hitze simmern lassen, damit sie nicht zerfallen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj86u6a94PaneAs-tlYbycxBQvsXjq_lPIVMze-KdSNRNCFm3zcs3_GESO9oxnRiVe3Uh-GES2efEECHoLphH0ufWBCtmif_VOSKmXD4FFEM_FslRFgFYy5K9PA8EuvbH4Km1aDgPklr_An/s1600/IMG_4396.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj86u6a94PaneAs-tlYbycxBQvsXjq_lPIVMze-KdSNRNCFm3zcs3_GESO9oxnRiVe3Uh-GES2efEECHoLphH0ufWBCtmif_VOSKmXD4FFEM_FslRFgFYy5K9PA8EuvbH4Km1aDgPklr_An/s320/IMG_4396.JPG" width="320" /></a><br />
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Wenn alle Klößchen oben schwimmen sind sie gar. Jetzt den Herd ausschalten und den Deckel auf den Topf geben, damit die Suppe ziehen kann. Zum Schluß frischen Dill darüber streuen und servieren.<br />
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750 г филе семги или другой рыбы<br />
1 яйцо ( у меня было 2 оставшихся белка)<br />
1 ч.л. соли<br />
лимонный или чёрный перец<br />
сок 1/2 лимона<br />
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2,5-3 л воды<br />
2,5-3 ст.л. порошка для овощного бульона ( у меня без глютена от Gefro)<br />
cоль, перец<br />
зелень укропа <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8cFrBHpKI4NGn89Qs55ipoRY2TSiGU4kXZGX1LB2NU1z-aMHLdNtJirBssBqXyCrdyjTmNUdqFOeayWW_68MYqlvpNyHls7m0rYs_P53JXvjxX78qrQ6PbBZANH0uVIOEk1S8CjmOdv1/s1600/IMG_4384.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8cFrBHpKI4NGn89Qs55ipoRY2TSiGU4kXZGX1LB2NU1z-aMHLdNtJirBssBqXyCrdyjTmNUdqFOeayWW_68MYqlvpNyHls7m0rYs_P53JXvjxX78qrQ6PbBZANH0uVIOEk1S8CjmOdv1/s320/IMG_4384.JPG" width="320" /></a>Филе рыбы измельчить в блендере,<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7HQjneJ-J6nADD2nVwODIaMnB_W-bmYOJnsl6UD3dv4ptbMdmsEUVjGZGhYDTzy53iHcyuWI7Hut46PlCIr3iEAZuAnRpcoECQK7rKIpAa6lRe2qmQn6vjN07s6amK-VJqtBZCMnSpY1y/s1600/IMG_4385.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7HQjneJ-J6nADD2nVwODIaMnB_W-bmYOJnsl6UD3dv4ptbMdmsEUVjGZGhYDTzy53iHcyuWI7Hut46PlCIr3iEAZuAnRpcoECQK7rKIpAa6lRe2qmQn6vjN07s6amK-VJqtBZCMnSpY1y/s320/IMG_4385.JPG" width="320" /></a> добавить соль, перец, яйцо и лимонный сок. Взбить рыбный фарш до густой и вязкой консистенции.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1gqCZZSHahPHRP7ziFMy49p50RrY6N6ndO1kzn2MRbj_pgv3b-AqfNWGxypw2uIwxdLzLuMaFspOuKyMStBqK-8PviJ1gyshX8jLMu6Il2azw9ECdJQ6hle16pexA9QFnLH7OJnIXcqWK/s1600/IMG_4388.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1gqCZZSHahPHRP7ziFMy49p50RrY6N6ndO1kzn2MRbj_pgv3b-AqfNWGxypw2uIwxdLzLuMaFspOuKyMStBqK-8PviJ1gyshX8jLMu6Il2azw9ECdJQ6hle16pexA9QFnLH7OJnIXcqWK/s320/IMG_4388.JPG" width="320" /></a> Вскипятить воду для бульона, добавить порошок, посолить, поперчить. После закипания выключить плиту.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_8aqUiQuRq0E3kVdjiDRba1kqH8Z_ZKG7_esZKkLQBER-SUXiH-xuDFH1aVQyssnxMTYy1z-tOndYD6xC2HVbCDWL2z-LH-DPRFhGX2EcIGtVpX12XK7iQkJdZqce2wMAcKMjqHjfZvr/s1600/2014-10-09_200640.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_8aqUiQuRq0E3kVdjiDRba1kqH8Z_ZKG7_esZKkLQBER-SUXiH-xuDFH1aVQyssnxMTYy1z-tOndYD6xC2HVbCDWL2z-LH-DPRFhGX2EcIGtVpX12XK7iQkJdZqce2wMAcKMjqHjfZvr/s320/2014-10-09_200640.JPG" width="320" /></a><br />
Двумя чайными ложками сделать клёцки.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5KFrW8xb9gMllGK3AvxK47AtRAjf6YVXOpS8RjbRFKDSHCycEUmrVn1J2VpMrvoq1cuw3KUs1e725cPv-dgEawwyauIX_lIUhWrrYNMtswPU4CpkQ0k_Xd3qEb-FE51dlmanva_waPMm1/s1600/IMG_4389.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5KFrW8xb9gMllGK3AvxK47AtRAjf6YVXOpS8RjbRFKDSHCycEUmrVn1J2VpMrvoq1cuw3KUs1e725cPv-dgEawwyauIX_lIUhWrrYNMtswPU4CpkQ0k_Xd3qEb-FE51dlmanva_waPMm1/s320/IMG_4389.JPG" width="320" /></a>Опустить их по очереди в горячий бульон. Включить плиту, довести суп до кипения и сразу же убавить огонь. Клёцки должны готовиться на слабом огне, иначе они могут развариться.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj86u6a94PaneAs-tlYbycxBQvsXjq_lPIVMze-KdSNRNCFm3zcs3_GESO9oxnRiVe3Uh-GES2efEECHoLphH0ufWBCtmif_VOSKmXD4FFEM_FslRFgFYy5K9PA8EuvbH4Km1aDgPklr_An/s1600/IMG_4396.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj86u6a94PaneAs-tlYbycxBQvsXjq_lPIVMze-KdSNRNCFm3zcs3_GESO9oxnRiVe3Uh-GES2efEECHoLphH0ufWBCtmif_VOSKmXD4FFEM_FslRFgFYy5K9PA8EuvbH4Km1aDgPklr_An/s320/IMG_4396.JPG" width="320" /></a>Когда все клёцки поднимутся на поверхность, накрыть кастрюлю крышкой и снять её с плиты. Дать супу немного настояться.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZ9UfpUrtHr-el7gaAdiGoPVc4z_jmR-kSXsUE2Gu4EZHb2Maj_vpNrY348z4Yf-U0vzd9fiplOS1yyGstZc_C97WcjZO5OAnUMKVeqDHp7bUsoGUTHr4JhUCwe6S2Z6XFbw7_Q3_zotJ/s1600/IMG_4395.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZ9UfpUrtHr-el7gaAdiGoPVc4z_jmR-kSXsUE2Gu4EZHb2Maj_vpNrY348z4Yf-U0vzd9fiplOS1yyGstZc_C97WcjZO5OAnUMKVeqDHp7bUsoGUTHr4JhUCwe6S2Z6XFbw7_Q3_zotJ/s320/IMG_4395.JPG" width="320" /></a><br />
Посыпать зеленью укропа и подавать суп. <br />
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<br />Anonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.com0tag:blogger.com,1999:blog-7257480864529729078.post-1914959337921630102015-07-03T04:51:00.001-07:002015-07-03T05:49:18.959-07:00Mini-Pavlova mit frischen Erdbeeren / Пирожное ,,Павлова" со свежей клубникой<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpy3WQGW57sO-4Dbh9G6GzpK-oE9HhiRyBdWXzl8jJYPtOkBtb6Fh3csA8AI0bEyLtOIkyWnlT-GXEQaKRQDZQLgHdxvWxMODZjh6WDqWWVI2hRrNh99VfhrZqQHrGQoymbStVXS5pjuX5/s1600/IMG_3468.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpy3WQGW57sO-4Dbh9G6GzpK-oE9HhiRyBdWXzl8jJYPtOkBtb6Fh3csA8AI0bEyLtOIkyWnlT-GXEQaKRQDZQLgHdxvWxMODZjh6WDqWWVI2hRrNh99VfhrZqQHrGQoymbStVXS5pjuX5/s640/IMG_3468.JPG" width="640" /></a></div>
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Pavlovas habe ich schon des Öfteren gemacht, aber diese hier übertraf alle!<br />
Dieses Dessert ist einfach himmlisch! Man hat das Gefühl, es wäre eine süße leichte Wolke mit vielen fruchtigen Beeren! Eine Nachspeise zum Niederknien, wie einst vor der großen russischen Prima-Ballerina! <br />
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<b>Für 15-16 Stück: </b><br />
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<b>Baiser</b>:<br />
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5 Eiweiß<br />
1 Pr. Salz<br />
250 g Zucker<br />
1 TL Stärke<br />
1 Tl Essig ( Weißwein-, Himbeeressig oder Zitronensaft)<br />
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<b>Füllung: </b><br />
400 g Sahne<br />
1P Sahnesteif oder 3-4 Tl San Apart<br />
4 TL Puderzucker<br />
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<b>Erdbeeren </b>oder andere Beeren oder Früchte<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_SQZcgFWrZ7gPdZBY8zG5Yt9UNz0SaFKO7cXWFi4xYfIDSYlMtPQrIKPCQxenON31QdRhtZQZx0HVIwtu2QLPyks5eyNnXYg4Casw10FOzVahxJVZJPeQBprvHElga-9OOJIYy8dU_NJH/s1600/IMG_2358.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_SQZcgFWrZ7gPdZBY8zG5Yt9UNz0SaFKO7cXWFi4xYfIDSYlMtPQrIKPCQxenON31QdRhtZQZx0HVIwtu2QLPyks5eyNnXYg4Casw10FOzVahxJVZJPeQBprvHElga-9OOJIYy8dU_NJH/s320/IMG_2358.JPG" width="320" /></a>Eiweiß mit Salz steif schlagen.<br />
Zucker einrieseln lassen und etwa 5
Min. weiter rühren, bis sich der Zucker aufgelöst hat. Den Essig unterrühren.<br />
Die Stärke sieben
und mit dem Teigschaber unterheben. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1ZyP1cOsM4uIlKBH3puyJXvTfIjJjPslP_gjsIB_jPt10PxEft1VNCoV0nYFN0mI2896yZZHhiQbk7MONxym1IfrS7-iLw_SjYIYP6_7vNE2eqMRBDJ-tZuW-MW__Ol8r1RmJhRz3VZ0/s1600/IMG_2361.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1ZyP1cOsM4uIlKBH3puyJXvTfIjJjPslP_gjsIB_jPt10PxEft1VNCoV0nYFN0mI2896yZZHhiQbk7MONxym1IfrS7-iLw_SjYIYP6_7vNE2eqMRBDJ-tZuW-MW__Ol8r1RmJhRz3VZ0/s320/IMG_2361.JPG" width="320" /></a><br />
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Die fertige Masse ist glänzend und schnittfest. Wenn man sie zwischen den Finger zerreibt, spürt man keine Zuckerkristalle mehr. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigKP6Mprk2u0t_q9C6lXjgm_lZvDT37OnqqT9jfR9C2HkIYt3mgOQl_qaHv28bzGwv0RHylaFe3CNMtTLcv0LJsOA32Lzar4iVn4BJAU44rSSTBoqL7EXziOH8VHtaiAClPGbG-OmI0J1y/s1600/IMG_2432.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigKP6Mprk2u0t_q9C6lXjgm_lZvDT37OnqqT9jfR9C2HkIYt3mgOQl_qaHv28bzGwv0RHylaFe3CNMtTLcv0LJsOA32Lzar4iVn4BJAU44rSSTBoqL7EXziOH8VHtaiAClPGbG-OmI0J1y/s320/IMG_2432.JPG" width="320" /></a><br />
Die Baisermasse in einen Spritzbeutel mit großer Sterntülle füllen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWwM0t2-G1Agt07oo4NQ5W1sNp9mOA7Zj05TGKQkeRhrVKmA4LJdMGwyv5bzfT9NMek0uL4QsObcGSlXNiaJeQB6zXoUQ8caId8tnrOZfY3tGaQQJITEdeKr62od-5zbNcb5W7X1fTXSO/s1600/IMG_3472.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWwM0t2-G1Agt07oo4NQ5W1sNp9mOA7Zj05TGKQkeRhrVKmA4LJdMGwyv5bzfT9NMek0uL4QsObcGSlXNiaJeQB6zXoUQ8caId8tnrOZfY3tGaQQJITEdeKr62od-5zbNcb5W7X1fTXSO/s320/IMG_3472.JPG" width="320" /></a><br />
Auf ein mit Backpapier belegtes Blech Kreise mit dem Durchmesser von ca. 4-5 cm spritzen, dann am Rand entlang
nach oben spritzen, so dass eine Art Schale entsteht.<br />
Der Phantasie sind keine Grenzen gesetzt! Ich habe auch schon Herzchen und Blumen gespritzt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnau53hntZYdbOeKxxE-V7bulGXAbnSL8_qfpBuMI9wgTUAuaWubQ5SEIc0iYgIk1Ffxrnhkq9eo3Iy3KGL-v_nVeE7D5l4YhyZZcPwoga7Dv9UjRWLsiHlzcnuKeyBU12tsde3Rmy4jv/s1600/IMG_2438.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnau53hntZYdbOeKxxE-V7bulGXAbnSL8_qfpBuMI9wgTUAuaWubQ5SEIc0iYgIk1Ffxrnhkq9eo3Iy3KGL-v_nVeE7D5l4YhyZZcPwoga7Dv9UjRWLsiHlzcnuKeyBU12tsde3Rmy4jv/s320/IMG_2438.JPG" width="320" /></a><br />
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Bei Umluft 110°C für 30 Min. oder bei Ober- und Unterhitze 140°C für
35-40 Min. backen und dann Ofen abschalten und komplett darin abkühlen
lassen.<br />
Die abgekühlten Pavlovas sind außen knusprig, aber innen weich wie Marshmallows.Sie lassen sich einige Tage luftdicht verschlossen aufbewahren. Das ist sehr praktisch: man kann immer wieder die passende Zahl davon kurz vor dem Verzehr garnieren.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAMmOvjeRLYS9685w98NjYtW0ly8X-NfeSzybhIm6O7cfJMpGK1NHWV7rbTV5p2ZEIZE4ANwKEp88wozZe9fXfL1upbUQqBfnjkpH97Qq5FYpmZOECtXXfZILFR_NyQDLsoOz2U2awRUFD/s1600/IMG_2607.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAMmOvjeRLYS9685w98NjYtW0ly8X-NfeSzybhIm6O7cfJMpGK1NHWV7rbTV5p2ZEIZE4ANwKEp88wozZe9fXfL1upbUQqBfnjkpH97Qq5FYpmZOECtXXfZILFR_NyQDLsoOz2U2awRUFD/s320/IMG_2607.JPG" width="320" /></a> Die Sahne mit Sahnefestiger und Puderzucker steif schlagen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHp8rXD8XWZ4LrtM9I3f9PFSZ0aG3nh8UL9fROLCgUhbwv5zRi-aG4ra82UnraGoiy9WudlYUUyuk8o_WZd-o_hKNh5LHJgSfJadHekgookmA4JYzMuBWi-RHku4UZFCpB3G7WyZL93H4G/s1600/IMG_3466.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHp8rXD8XWZ4LrtM9I3f9PFSZ0aG3nh8UL9fROLCgUhbwv5zRi-aG4ra82UnraGoiy9WudlYUUyuk8o_WZd-o_hKNh5LHJgSfJadHekgookmA4JYzMuBWi-RHku4UZFCpB3G7WyZL93H4G/s320/IMG_3466.JPG" width="320" /></a><br />
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Pavlovas werden unmittelbar vor dem Verzehr gefüllt, sonst werden sie matschig.<br />
Mit einem Teelöffel in die Baiserstücke einfüllen.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYdWm3f2kRDC08b2Q9uFdWQ3GrwdTfObsJDsq_Wdt3I7r3w5AefbgA7fUTRV5He1DIQTRMrSsK7xH7cc-KJjy4BxLDvdC3G_5AjcrC5J4VhSLXl31cWsEklDDO0Qr7ssT6rxtlBI57TeHq/s1600/IMG_2877.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYdWm3f2kRDC08b2Q9uFdWQ3GrwdTfObsJDsq_Wdt3I7r3w5AefbgA7fUTRV5He1DIQTRMrSsK7xH7cc-KJjy4BxLDvdC3G_5AjcrC5J4VhSLXl31cWsEklDDO0Qr7ssT6rxtlBI57TeHq/s320/IMG_2877.JPG" width="320" /></a>Erdbeeren waschen und in Stückchen schneiden.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg38VUu8cDFA2rfiwapLtjFpOTOlbuHEJTNcyLACHR2fmwlEiRlzy023DbkfjUjwPo0U8dSMB_WiutoLSk5CL9_krkjNxlLNucQzJlYRC-SmQhy6veI7_fP47cijwJU9lLoB-Lrgu2vomUg/s1600/IMG_1986.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg38VUu8cDFA2rfiwapLtjFpOTOlbuHEJTNcyLACHR2fmwlEiRlzy023DbkfjUjwPo0U8dSMB_WiutoLSk5CL9_krkjNxlLNucQzJlYRC-SmQhy6veI7_fP47cijwJU9lLoB-Lrgu2vomUg/s320/IMG_1986.JPG" width="320" /></a><br />
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Einen Teil Erdbeeren pürieren.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigOOpP9QYa4nbeUd9riiCdLw4T4AMeYNXNhSDjBBvug9Jp3DohSP3wMoI4fHSfGD4gmXlYsjJuyHpUslWPYGUOKB4H4DSIGf1ysEia8oIXLUmfUjSJQ0GFaEcG47qx9K-MPtO1sU5h4-Ve/s1600/IMG_3468.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigOOpP9QYa4nbeUd9riiCdLw4T4AMeYNXNhSDjBBvug9Jp3DohSP3wMoI4fHSfGD4gmXlYsjJuyHpUslWPYGUOKB4H4DSIGf1ysEia8oIXLUmfUjSJQ0GFaEcG47qx9K-MPtO1sU5h4-Ve/s320/IMG_3468.JPG" width="320" /></a><br />
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Das Erdbeerpüree auf der Sahne verteilen und mit den Erdbeerstückchen dekorieren.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBQ2D5ch_ePFdEZPOHyyuSojWFwp7Khrt9bsY-32aEpWFxtAEjB8i99cCFX46YBOyCl23anZO_8wpA5h_TiPC4wXBYYpFC815_VBjfblx53Pg8EWfwlQhCnhaumzeNBtgLMQPxMqmqFIa/s1600/IMG_2561.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBQ2D5ch_ePFdEZPOHyyuSojWFwp7Khrt9bsY-32aEpWFxtAEjB8i99cCFX46YBOyCl23anZO_8wpA5h_TiPC4wXBYYpFC815_VBjfblx53Pg8EWfwlQhCnhaumzeNBtgLMQPxMqmqFIa/s320/IMG_2561.JPG" width="320" /></a><br />
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Man kann Pavlovas unterschiedlich je nach Vorlieben belegen: das kann auch direkt am Tisch von den Gästen selbst gemacht werden. <br />
Gutes Gelingen und guten Appetit!<br />
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Я не раз уже делала ,,Павлову", но эти мини-пирожные превзошли все предыдущие варианты. Как сказал один из наших гостей: ,,Такое чувство, как-будто ты ешь легкое, хрупкое облако, а завершают эту мечту взбитые сливки и ягоды! Настоящее блаженство!" Этот десерт понравится всем без исключения. Корзиночки можно приготовить заранее, упаковать их в плотно закрывающуся посуду и доставать по необходимости незадолго до сервировки на стол. Можно также приготовить различные фруктовые добавки и дать гостям возможность самим украсить десерт по своему предпочтению.<br />
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<b>Для 15-16 пирожных:</b><br />
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<b>Безе:</b><br />
5 средних белков<br />
щепотка соли<br />
250 г сахара<br />
1 ч.л крахмала<br />
1 ч.л. уксуса ( винного, малинового, или лимонный сок)<br />
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<b>Для начинки:</b><br />
400 г сливок<br />
1пакетик стабилизатора сливок<br />
4 ч.л. сахарной пудры<br />
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<b>Клубника или другие ягоды/ фрукты</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZYoKZT4rQAlBOC759kSSvllu3Z52lRMgsRpdbx9lXFAPH62Qpl1wWuEedofU9gYq4gtIQLxNc67Yq2pDHns6i22l2BtmNsLACl5LUUt8BWKYam2oebJHhgcOps88q5DfwVC54Ywyp_20/s1600/IMG_2745.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZYoKZT4rQAlBOC759kSSvllu3Z52lRMgsRpdbx9lXFAPH62Qpl1wWuEedofU9gYq4gtIQLxNc67Yq2pDHns6i22l2BtmNsLACl5LUUt8BWKYam2oebJHhgcOps88q5DfwVC54Ywyp_20/s320/IMG_2745.JPG" width="320" /></a></div>
Белки взбить в густую стойкую пену, затем постепенно всыпать сахар и взбивать до его полного растворения ( при растирании массы между пальцами не должны чувствоваться сахарные песчинки). Добавить уксус, взбить, затем добавить крахмал и осторожно перемешать лопаткой. Безе должно быть стойким и блестящим.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbd650Z4BIBBqedqP9htSyVWK1D_rDPe3PmezDc1qCN4hLZqodwlUWFAvkx7C36l9bByGxHMBRdnMowUFJHT8IYqFO9NLgMgZEIZ6pXZ8L1WVj-bqtT11kNNI14UA6uBGdv58x9FeKD1S/s1600/IMG_2432.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbd650Z4BIBBqedqP9htSyVWK1D_rDPe3PmezDc1qCN4hLZqodwlUWFAvkx7C36l9bByGxHMBRdnMowUFJHT8IYqFO9NLgMgZEIZ6pXZ8L1WVj-bqtT11kNNI14UA6uBGdv58x9FeKD1S/s320/IMG_2432.JPG" width="320" /></a> Массу выложить в кулёк. На покрытый пергаментом лист отсадить пирожные диаметром в 4-5 см, которые увенчать небольшими бортиками. Корзиночки можно делать любой формы, главное, чтобы они не получились слишком большими.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqmvH_ALQPOWsKyyIvzABYruEKVM86sCCg5_kPT1LEOrNQ2sjJbgQumTNgGGeigDs60DZgfQnaVTgoLFJe5Lj2X9oTGHKxd2E8niad8SGOeCGqThvVWz43PpV0hLFUcoIOG4ReDSJmOb_x/s1600/IMG_3472.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqmvH_ALQPOWsKyyIvzABYruEKVM86sCCg5_kPT1LEOrNQ2sjJbgQumTNgGGeigDs60DZgfQnaVTgoLFJe5Lj2X9oTGHKxd2E8niad8SGOeCGqThvVWz43PpV0hLFUcoIOG4ReDSJmOb_x/s320/IMG_3472.JPG" width="320" /></a><br />
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Сушить пирожные с обдувом 30 минут при температуре 110°С или при температуре 140°С 35-40 минут, предпочтительно в нижней части духовки. Пирожные должны оставаться белыми. Выключить духовку и оставить безе внутри до его полного остывания. Снаружи безе должны быть хрустящими, внутри же мягкими как маршмеллоу.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiblS8z_zp2Rxmt09mZxG1S6XbAmRDp3RGcivh8IZw8yRLqANkKz2YQE6iG2k72cmkSewwqOfUcYfCuibWCrA6olNfd3-2inweWcfKYHsFR-WD-Bq9zgywIfpzf5IYiaeAgGjiOG6mi6Y3y/s1600/IMG_2607.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiblS8z_zp2Rxmt09mZxG1S6XbAmRDp3RGcivh8IZw8yRLqANkKz2YQE6iG2k72cmkSewwqOfUcYfCuibWCrA6olNfd3-2inweWcfKYHsFR-WD-Bq9zgywIfpzf5IYiaeAgGjiOG6mi6Y3y/s320/IMG_2607.JPG" width="320" /></a><br />
Взбить сливки, добавив стабилизатор и сахарную пудру.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvJZk7gG_JadykJ26vxTvOcWRljP-NHdG7ixnp_puQABmVs9pJKoCkTl7xSnbSawG-03LkwEyqPYWmEbFmVJkrLYM6DtXManW9_wNGbINK-glLqenVgUEMxMymfb_1C_DipNuZeF5lcyd7/s1600/IMG_2877.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvJZk7gG_JadykJ26vxTvOcWRljP-NHdG7ixnp_puQABmVs9pJKoCkTl7xSnbSawG-03LkwEyqPYWmEbFmVJkrLYM6DtXManW9_wNGbINK-glLqenVgUEMxMymfb_1C_DipNuZeF5lcyd7/s320/IMG_2877.JPG" width="320" /></a>Ягоды порезать на кусочки, часть ягод пюрировать.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOTo9ZSGavlO9s-Y_kFCkQHkmySw4Q_JjRgi_WdXh3h002E8NEL61vm6E9tJvEw0ZxBBWRFOoUPhqCfxlDVBF1ZJv4q4IrCC6l72X493pWkNt-ThvHZvRRe3LShhRByjVE7XYiy3Jx7t2b/s1600/IMG_3467.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOTo9ZSGavlO9s-Y_kFCkQHkmySw4Q_JjRgi_WdXh3h002E8NEL61vm6E9tJvEw0ZxBBWRFOoUPhqCfxlDVBF1ZJv4q4IrCC6l72X493pWkNt-ThvHZvRRe3LShhRByjVE7XYiy3Jx7t2b/s320/IMG_3467.JPG" width="320" /></a><br />
Чайной ложкой наполнить корзиночки-безе сливками, полить клубничным соусом и украсить ягодами.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbd650Z4BIBBqedqP9htSyVWK1D_rDPe3PmezDc1qCN4hLZqodwlUWFAvkx7C36l9bByGxHMBRdnMowUFJHT8IYqFO9NLgMgZEIZ6pXZ8L1WVj-bqtT11kNNI14UA6uBGdv58x9FeKD1S/s1600/IMG_2432.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrBKzZHMGmS4TjiTbtv69gT8RoUmZ3qJ35mNpFwo_RdzG9POtQXBTeH3M8Z4ZvKAzP8Ogq1wM1V1k8G9UnmldKpfGyg7REhFDVVEA89XsTdsIpM0GWZti1QRZO9276-YJBr62NnfKKVkh/s1600/IMG_1986.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbd650Z4BIBBqedqP9htSyVWK1D_rDPe3PmezDc1qCN4hLZqodwlUWFAvkx7C36l9bByGxHMBRdnMowUFJHT8IYqFO9NLgMgZEIZ6pXZ8L1WVj-bqtT11kNNI14UA6uBGdv58x9FeKD1S/s1600/IMG_2432.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjufzXD_BzYEHJpXCZEbqbUqrzC3l1sA7ARdVW8JyJcdKdhaQslCUKoDJNxXljidII3_fkAYvWRIbWWPN_EFS6t3xBabWJVtAvYMois8ikT4iWYcveWKRzlmw9C8N_oo9s0FBKH70eIgaZw/s1600/IMG_2358.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1ZyP1cOsM4uIlKBH3puyJXvTfIjJjPslP_gjsIB_jPt10PxEft1VNCoV0nYFN0mI2896yZZHhiQbk7MONxym1IfrS7-iLw_SjYIYP6_7vNE2eqMRBDJ-tZuW-MW__Ol8r1RmJhRz3VZ0/s1600/IMG_2361.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> </a><br />
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<br />Anonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.com0tag:blogger.com,1999:blog-7257480864529729078.post-31521672880087851472015-06-21T06:15:00.003-07:002015-07-19T01:58:42.381-07:00Beerentorte mit weißer Ganache / Ягодный торт с ганашем из белого шоколада<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnqUuTUmgaB2fDoJCftmTK4klqdmvpEAmP2Ti-osXlZry5_TW5v_4K1x-jDDfmNehyJYgAZ0ddpBL578Y7J4NWffy0cef98P-VYirknlY8WoL6lj4Pw-zhxPYul7EGc4H5CQX8TcqAltab/s1600/IMG_3407.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnqUuTUmgaB2fDoJCftmTK4klqdmvpEAmP2Ti-osXlZry5_TW5v_4K1x-jDDfmNehyJYgAZ0ddpBL578Y7J4NWffy0cef98P-VYirknlY8WoL6lj4Pw-zhxPYul7EGc4H5CQX8TcqAltab/s640/IMG_3407.JPG" width="640" /></a></div>
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Diese Torte ist einfach perfekt für den Sommer: leichter Biskuitboden, fruchtig-leichte Beeren-Buttercreme, saftig-fruchtige Beereneinlage, dünne Schicht aus weißer Ganache und viele leckeren frischen Beeren der Saison !Mal etwas anderes als Sahnetorte und wirklich sehr lecker!<br />
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Für eine Springform 26 cm Durchmesser:<br />
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<b>500 g tiefgefrorene Beerenmischung</b><br />
<b>500 g fische Beeren ( Erdbeeren, Heidelbeeren, Himbeeren, rote Johannisbeeren)</b><br />
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<b>Für den Biskuit:</b><br />
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6 Eier (ca 320 g)<br />
Prise Salz <br />
200 g Zucker<br />
1 Päckchen Vanillezucker<br />
150 g Mehl<br />
50 g Speisestärke<br />
1 TL Backpulver<br />
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<b>Für die Beereneinlage: </b><br />
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250 g tiefgefrorene Beeren<br />
70 g Zucker <br />
60 g Wasser<br />
6 Blätter Gelatine<br />
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<b>Für die Beeren-Buttercreme:</b><br />
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330 ml Fruchtsaft aus den restlichen Beeren<br />
60 g Zucker<br />
2 Eigelb (30 g)<br />
30 g Stärke<br />
1 Pr. Salz<br />
210 g zimmerwarme Butter<br />
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<b>Für die Ganache: </b><br />
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300 g weiße Schokolade<br />
150 g Schlagsahne<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvW0j9rT_SZm-GbFVyOOzkG88lr1V4eN0RGssU6t4N8RDBWdciY4xg4KGiSNEFkAV6-7gZAB05vDsD3DqdPBdz2gz8Sc1XFMYcz444SiIwJ-Pxq0-OAJ6mr0VKtaFllqhi63VIiNy7OFTY/s1600/IMG_3300.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvW0j9rT_SZm-GbFVyOOzkG88lr1V4eN0RGssU6t4N8RDBWdciY4xg4KGiSNEFkAV6-7gZAB05vDsD3DqdPBdz2gz8Sc1XFMYcz444SiIwJ-Pxq0-OAJ6mr0VKtaFllqhi63VIiNy7OFTY/s320/IMG_3300.JPG" width="320" /></a><br />
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Den Biskuit backe ich immer einen Tag vorher, damit er beim Schneiden nicht so bröselig ist. Man kann ihn aber auch am gleichen Tag backen.<br />
Die Eier mit der Prise Salz und dem Zucker etwa 15 Minuten rühren, bis die Eiermasse sehr cremig, weiß und fast steif ist.<br />
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Mehl, Stärke, Backpulver mischen und hinein sieben. Mit dem Teigschaber vorsichtig unterheben, nicht rühren, sonst gehen die Luftbläschen im Teig verloren.Darauf achten, dass keine Mehlklümpchen im Teig bleiben.<br />
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Die Backform nur am Boden fetten, dann geht der Teig gleichmäßig hoch. Den Ofen auf 160 ° Ober-und Unterhitze vorheizen. <br />
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Den Teig in die Form geben und auf mittleren Schiene bei 160°C 60 Minuten backen. Den Ofen nicht öffnen!<br />
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Den Buskuit aus dem Ofen nehmen und etwas abkühlen lassen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvSBrWF02qgFbgmKoKGaRxKdkXaa46RQo6-LU4YJcjFcNQoR-I22PHAM9W-Ou_9CUpkUf36yoaorFQTsEsmVn7VizmqiG_1Nhm1ZiUGLmXiLOtfvjGgz6kfWEHP5P3p1oeSHBg2p4vN5Mm/s1600/IMG_3313.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvSBrWF02qgFbgmKoKGaRxKdkXaa46RQo6-LU4YJcjFcNQoR-I22PHAM9W-Ou_9CUpkUf36yoaorFQTsEsmVn7VizmqiG_1Nhm1ZiUGLmXiLOtfvjGgz6kfWEHP5P3p1oeSHBg2p4vN5Mm/s320/IMG_3313.JPG" width="320" /></a><br />
Mit einem spitzen Messer am Rand entlang fahren und den Biskuit von der Form lösen.<br />
Gut erkalten lassen und dann zwei Mal durchschneiden, damit drei gleiche Tortenschichten entstehen. Das geht am nächsten Tag leichter von der Hand. <br />
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Die Fruchteinlage kann auch schon am Tag vorher zubereitet werden.<br />
Die Beeren etwas auftauen lassen, die Gelatine im kalten Wasser einweichen.<br />
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Die Beeren in einem Topf zusammen mit Wasser und Zucker kurz aufkochen und dann vom Herd herunter nehmen. Gelatine ausdrücken, zu den Beeren geben und so lange verrühren, bis sie sich auflöst.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLgPhBQVTJOHnoBfvzGM8ztVcJp10aF6LOPCaMPm5p2rqQCNI79VIMNfaX0fYItk0RuXyIwI8jfLJsGQqPBA3cSLXZ_mhnlW17sDVzx6Yur9Bgu27WME4koFVluH04mBO_MYGzKogRdkJ/s1600/IMG_3327.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLgPhBQVTJOHnoBfvzGM8ztVcJp10aF6LOPCaMPm5p2rqQCNI79VIMNfaX0fYItk0RuXyIwI8jfLJsGQqPBA3cSLXZ_mhnlW17sDVzx6Yur9Bgu27WME4koFVluH04mBO_MYGzKogRdkJ/s320/IMG_3327.JPG" width="320" /></a><br />
Diese Beerenmasse in eine mit Frischhaltefolie ausgelegte Form füllen, die etwas kleiner im Durchmesser
ist, als die Torte. Die Fruchtmasse soll später nicht am Rand zu
sehen sein. Jetzt kann die Beerenschicht eingefroren werden. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHS-vp8LJ42kI6U0lj4iC4tqAkLqdxhfejbNqLqlFHEsAdv-oA7-fHPSjg6gE4sL8o_5PFEipiEk2tjUYtEua0IL3KwRpdS0ooItAAjNyyW9fHCNrJ_YCU4VBnb8AIBXlhGxLBQuHxWMpZ/s1600/IMG_3330.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHS-vp8LJ42kI6U0lj4iC4tqAkLqdxhfejbNqLqlFHEsAdv-oA7-fHPSjg6gE4sL8o_5PFEipiEk2tjUYtEua0IL3KwRpdS0ooItAAjNyyW9fHCNrJ_YCU4VBnb8AIBXlhGxLBQuHxWMpZ/s320/IMG_3330.JPG" width="320" /></a><br />
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Für die Buttercreme die restlichen Beeren auftauen lassen, in einen Sieb geben und den Saft in einem Topf auffangen. Mit dem Löffel die Beeren zerdrücken und immer mal wieder etwas Wasser dazugeben, damit mehr Fruchtmus in den Saft übergehen kann. Den Saft notfalls auf 330 ml auffüllen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXGKJuMra9vCUxr2D47EFXz7OVZnKX12RNmuhz0XZKCMegf1oVPmCljIUxgTQokXchILalNUQxCiQwwx1TBrf5u9zvgCie1XCWL2tYzxHfp8YObH7OINtG0TbT0XNe8EN4k2uTwDSvzzP/s1600/IMG_3331.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXGKJuMra9vCUxr2D47EFXz7OVZnKX12RNmuhz0XZKCMegf1oVPmCljIUxgTQokXchILalNUQxCiQwwx1TBrf5u9zvgCie1XCWL2tYzxHfp8YObH7OINtG0TbT0XNe8EN4k2uTwDSvzzP/s320/IMG_3331.JPG" width="320" /></a><br />
Den Fruchtsaft mit Zucker, Eigelb, Salz und Stärke verrühren.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvi4pKvEVXCZUb8927dXsQKaZwexX_IICCqNuKtkB87bWkhCu5PcHBX01CxO7TBPv57Su2ucTwkyIHc_1erCNJL-1bzYgtPkH_dhLTnzFNNiV22zwIMpNs1zx9MfHZsbyZzhSWxq6UpGO/s1600/IMG_3333.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvi4pKvEVXCZUb8927dXsQKaZwexX_IICCqNuKtkB87bWkhCu5PcHBX01CxO7TBPv57Su2ucTwkyIHc_1erCNJL-1bzYgtPkH_dhLTnzFNNiV22zwIMpNs1zx9MfHZsbyZzhSWxq6UpGO/s320/IMG_3333.JPG" width="320" /></a><br />
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Die Masse bei mittlerer Hitze und ständigem Rühren zu einem Pudding aufkochen lassen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Frjt5ZS2_JWE-i7sGcaIvb7re1AZArkE9L4vYCt329lOp05ZGL_-NHiQ90KSphgu9x7qkhG35X9GM-iVAD4rDKG9d9pjP8CgjIUaHiz-z1MXnVD8DSrrMPDCHETyjCAOos0bvZnoTODY/s1600/IMG_3334.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Frjt5ZS2_JWE-i7sGcaIvb7re1AZArkE9L4vYCt329lOp05ZGL_-NHiQ90KSphgu9x7qkhG35X9GM-iVAD4rDKG9d9pjP8CgjIUaHiz-z1MXnVD8DSrrMPDCHETyjCAOos0bvZnoTODY/s320/IMG_3334.JPG" width="320" /></a><br />
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Den Pudding mit Frischhaltefolie abdecken, damit sich keine Haut bilden kann und zum Abkühlen in den Kühlschrank stellen.<br />
Anschließend durch einen Sieb streichen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWtLylFQyXphFt9WdKJYlpZcDrVny1XVNpZcOxiUTHO0V9LThalH7f9JDaI5MCrRqhm77FjH9Mt2ZbdmGosJmAN2LGqZSzvm7skBerWvV0tlsMR22kwI6yHe-XAzQxwN2W1Qj6s5-Qvd7/s1600/IMG_3335.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWtLylFQyXphFt9WdKJYlpZcDrVny1XVNpZcOxiUTHO0V9LThalH7f9JDaI5MCrRqhm77FjH9Mt2ZbdmGosJmAN2LGqZSzvm7skBerWvV0tlsMR22kwI6yHe-XAzQxwN2W1Qj6s5-Qvd7/s320/IMG_3335.JPG" width="320" /></a><br />
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Die zimmerwarme Butter sehr cremig rühren.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7pTaYT6B4y53-t4ViZU_nDTb5Zw4GutVGHv6S9iPfMKwSz5b1jB22YvLRHab9sI7oRYT9JThV8kybT6-xR0y0ylKJGXf24X6xKOqYnvjCKX6ulMLujHnbdW1vcjhpKYsR6KlmJHaFBY5m/s1600/IMG_3337.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7pTaYT6B4y53-t4ViZU_nDTb5Zw4GutVGHv6S9iPfMKwSz5b1jB22YvLRHab9sI7oRYT9JThV8kybT6-xR0y0ylKJGXf24X6xKOqYnvjCKX6ulMLujHnbdW1vcjhpKYsR6KlmJHaFBY5m/s320/IMG_3337.JPG" width="320" /></a><br />
Esslöffelweise den abgekühlten Pudding
einrühren. Die Buttercreme ist fertig und kann verwendet werden. Nicht in den Kühlschrank stellen, sonst wird sie sehr fest und lässt sich nicht mehr verstreichen..<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWYiH8fzg_l54JMpNXJAQADP1jSwBPZo2t-EN4Unuo7KeG-D5Te0xWVgsgcHbyoV75ZWH_QTSQ10hf5O7L5s9rP1Ad2x67oubyr9fegPLoNxann25AqVUlvp8xtVOSv5aCxdmYwv8zZ63/s1600/IMG_3339.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWYiH8fzg_l54JMpNXJAQADP1jSwBPZo2t-EN4Unuo7KeG-D5Te0xWVgsgcHbyoV75ZWH_QTSQ10hf5O7L5s9rP1Ad2x67oubyr9fegPLoNxann25AqVUlvp8xtVOSv5aCxdmYwv8zZ63/s320/IMG_3339.JPG" width="320" /></a><br />
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Auf eine Tortenplatte einen Tortenboden geben und einen Ring darum legen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCpmfJS97ypZGSLqC_caQ5fNQ7X7fKlPdn31ddqEXbJoPeJP4AlwWdvE_MWUDz-ELxZm4y6t8LHpeh46c5K_XRkTw3cUW8InubHx0g1RZJ1tyIznUZU_zVVVJcaeUszuhbQmmgmdoKXY4E/s1600/IMG_3341.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCpmfJS97ypZGSLqC_caQ5fNQ7X7fKlPdn31ddqEXbJoPeJP4AlwWdvE_MWUDz-ELxZm4y6t8LHpeh46c5K_XRkTw3cUW8InubHx0g1RZJ1tyIznUZU_zVVVJcaeUszuhbQmmgmdoKXY4E/s320/IMG_3341.JPG" width="320" /></a><br />
Die Hälfte der Buttercreme darauf verstreichen. <br />
Den mittleren Tortenboden auflegen. <br />
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Etwas von der Buttercreme auf den zweiten Boden geben, darauf die gefrorene Fruchteinlage mittig platzieren.<br />
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Die restliche Creme darüber verteilen, dabei den Spalt zwischen dem Ring und der Einlage füllen. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy259oKAi3l_06ZLK7cMBZvqJbM8ogzl7p3rXKFzD_J89K3FtczQQ8dCNLgJIU9UTdzyGCmKDG3U_D2IomNo0w-5fiifb_iXsiIeYy4YeEqRcQZVmM02_A8cpZXZQEwhRyfETZK5u_jZ4K/s1600/IMG_3346.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy259oKAi3l_06ZLK7cMBZvqJbM8ogzl7p3rXKFzD_J89K3FtczQQ8dCNLgJIU9UTdzyGCmKDG3U_D2IomNo0w-5fiifb_iXsiIeYy4YeEqRcQZVmM02_A8cpZXZQEwhRyfETZK5u_jZ4K/s320/IMG_3346.JPG" width="320" /></a></div>
Mit dem letzten Tortenboden abdecken und die Torte kühl stellen. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlUKQMYTlnBwTDMX2XLeicSQPYuA8BqgE1dQQokYnZ0R84aCq1mIyKnG5OqAqvWGhDn7deEqx7L2UP8QIdq9T83Xo6b32jpf8b7gtqytUveJcFd1NmPX8eMDzgxr1k0T7IlFoCrtLmQfiK/s1600/IMG_3382.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlUKQMYTlnBwTDMX2XLeicSQPYuA8BqgE1dQQokYnZ0R84aCq1mIyKnG5OqAqvWGhDn7deEqx7L2UP8QIdq9T83Xo6b32jpf8b7gtqytUveJcFd1NmPX8eMDzgxr1k0T7IlFoCrtLmQfiK/s320/IMG_3382.JPG" width="320" /></a></div>
Für die Ganache die Schokolade grob zerkleinern. Sahne aufkochen und die Schokolade in die Sahne geben. <br />
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Das Ganze so lange rühren, bis eine glatte Ganache entsteht. Abdecken und bei Zimmertemperatur
abkühlen lassen oder nur kurz in den Kühlschrank stellen. Sie darf nicht
kalt sein, denn dann wird sie zu fest und zerbricht.<br />
Etwa 16-18°C ist die
optimale Temperatur. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzENDeKgKGH1n5b_ASAcmPRTzx3MM_k3CdN3xbXYhsHNWzTnSy4dKSv4PWpQJ00imsNQQbj2FvEuhxE57cOIOWbQwc6Nn1bTlpj7y8LefxswtkXiSQN9fnHHW6nMIf1Uf9U5OHbM-R2nkK/s1600/IMG_3387.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzENDeKgKGH1n5b_ASAcmPRTzx3MM_k3CdN3xbXYhsHNWzTnSy4dKSv4PWpQJ00imsNQQbj2FvEuhxE57cOIOWbQwc6Nn1bTlpj7y8LefxswtkXiSQN9fnHHW6nMIf1Uf9U5OHbM-R2nkK/s320/IMG_3387.JPG" width="320" /></a><br />
Die abgekühlte Torte aus dem Ring lösen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrFLx8ECzbVWLZMXBy_C_KngLQ0lvdCtetuDoYJVqpNcLNj3oMZla98eMtkwHoQNKM05w8eCV_YrIBNyuSImoCooC9kLgpvqtoRvks-LvMjLaUe8184f5w4tXgGv6VjHk8tV2ogl7a2CiI/s1600/IMG_3391.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrFLx8ECzbVWLZMXBy_C_KngLQ0lvdCtetuDoYJVqpNcLNj3oMZla98eMtkwHoQNKM05w8eCV_YrIBNyuSImoCooC9kLgpvqtoRvks-LvMjLaUe8184f5w4tXgGv6VjHk8tV2ogl7a2CiI/s320/IMG_3391.JPG" width="320" /></a><br />
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Die Torte dünn mit der inzwischen abgekühlter und dickflüssiger Ganache überziehen. Darauf achten, dass die Oberfläche und die Seiten wirklich gleichmäßig bestrichen werden, denn die Ganache ist sehr süß!<br />
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Nun kann die Torte mit den Beeren garniert werden. Die Torte über Nacht in den Kühlschrank stellen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9M6t_qLi_tFDYgc0Nwn1u1mk5QcbLpyLk3OTzLWOGJwwXpfS4QodOhbtChvn2T62nQrazooM4BalRP5tfyrKYJG5JmQ8wYWzTKmuq8sNAmt3XNJwBAQcp4fwgFCcoKgsHtQmqrvDK3vEZ/s1600/IMG_3447.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9M6t_qLi_tFDYgc0Nwn1u1mk5QcbLpyLk3OTzLWOGJwwXpfS4QodOhbtChvn2T62nQrazooM4BalRP5tfyrKYJG5JmQ8wYWzTKmuq8sNAmt3XNJwBAQcp4fwgFCcoKgsHtQmqrvDK3vEZ/s320/IMG_3447.JPG" width="320" /></a></div>
So sieht die Torte angeschnitten aus!<br />
Gutes Gelingen und viel Spaß beim Nachbacken!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipM6CewSnSByyi_k4SVKIz4W17XMKZdfkt-bZk5YLeWLiu_SKZ2P9v858Inm4KWqNU5GorzEJzlYKvtSMebZugqkkAQtMqTjo2Xt7O6NRBWESVazlOItz2hpipFkaaW3hnN9lrB5P59Hee/s1600/IMG_4400.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipM6CewSnSByyi_k4SVKIz4W17XMKZdfkt-bZk5YLeWLiu_SKZ2P9v858Inm4KWqNU5GorzEJzlYKvtSMebZugqkkAQtMqTjo2Xt7O6NRBWESVazlOItz2hpipFkaaW3hnN9lrB5P59Hee/s320/IMG_4400.JPG" width="320" /></a>Diese Torte habe ich nach dem gleichen Prinzip mit Johannisbeeren und Himbeeren gemacht.<br />
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Этот ягодный торт является идеальным летним тортом: воздушные бисквитные коржи, облегченный вариант сливочного крема с ягодным вкусом, начинка из ягодного жел , тонкий слой ганаша из белого шоколада ну и , конечно же, свежие ягоды сезона! Попробуйте, не пожалеете!<br />
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Для формы диаметром 26 см:<br />
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<b>500 г замороженных ягод-ассорти<br />500 г свежих ягод ( например клубники, голубики, малины, красной смородины)</b><br />
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<b>Для бисквита:</b><br />
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6 яиц ( 320 г)<br />
щепотка соли<br />
200 г сахара<br />
1 пакетик ванильного сахара<br />
150 г муки<br />
50 г крахмала<br />
1 ч.л. разрыхлителя<br />
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<b>Для ягодного желейного слоя:</b><br />
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250 г замороженных ягод<br />
70 г сахара<br />
60 г воды<br />
6 листочков желатина<br />
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<b>Для сливочно-ягодного крема :</b><br />
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330 мл ягодного сока ( из оставшихся ягод)<br />
60 г сахара<br />
2 желтка (30 г)<br />
30 г крахмала <br />
щепотка соли<br />
210 г мягкого сливочного масла<br />
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<b>Для ганаша:</b><br />
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300 г белого шоколада<br />
150 г сливок<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikIN-RxhWnr9cQL580TYcZp6SwEYeqP1KFxZ7h1Hef0_-kJL2IecIrz1Vb5QVfz4cGCGQceSF1f_2Kt92lZkPlZIhUiOusjs_S5WKQbggC1ThYfHm1nkr0sjx5fOHK_wVj1ZrO8CZap79F/s1600/IMG_3300.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikIN-RxhWnr9cQL580TYcZp6SwEYeqP1KFxZ7h1Hef0_-kJL2IecIrz1Vb5QVfz4cGCGQceSF1f_2Kt92lZkPlZIhUiOusjs_S5WKQbggC1ThYfHm1nkr0sjx5fOHK_wVj1ZrO8CZap79F/s320/IMG_3300.JPG" width="320" /></a>Бисквит лучше испечь за день раньше, иначе он сильно крошится при разрезании на коржи. Но иногда я делаю всё в один день.<br />
Яйца взбить с солью, сахаром и ванилином в течение 15 минут до образования почти белой, воздушной массы.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqN4NBglees-sesc4JmD6akD2wzQH1wFiXPCcjy6lhYAXC6ORJx3Xa2ya2qImxjaK-WC4RgXz93UPTGfAyueDpNP7BcHg67b3-p4lQ2W_jOkoCVnsTuj9qIGziG52rEe1s9DEr6y4lk7qn/s1600/IMG_3301.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqN4NBglees-sesc4JmD6akD2wzQH1wFiXPCcjy6lhYAXC6ORJx3Xa2ya2qImxjaK-WC4RgXz93UPTGfAyueDpNP7BcHg67b3-p4lQ2W_jOkoCVnsTuj9qIGziG52rEe1s9DEr6y4lk7qn/s320/IMG_3301.JPG" width="320" /></a> Муку, крахмал и разрыхлитель смешать, просеять в яичную массу и<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8IDs28zUsiv26saIaRmGKnl5yWY-um-oCqG7iq7OZdMJMiYvATQsivlVgTT7wvjBCuqbndJzpibhyphenhyphenWZKjbRewkbbpXzvwVCjzgvG1ZPBv4-lxxeEOfN4OzYbxIX0bVXpC45SNdBG-9E0/s1600/IMG_3305.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8IDs28zUsiv26saIaRmGKnl5yWY-um-oCqG7iq7OZdMJMiYvATQsivlVgTT7wvjBCuqbndJzpibhyphenhyphenWZKjbRewkbbpXzvwVCjzgvG1ZPBv4-lxxeEOfN4OzYbxIX0bVXpC45SNdBG-9E0/s320/IMG_3305.JPG" width="320" /></a><br />
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осторожно перемешать лопаткой движениями снизу вверх, чтобы не разрушить воздушные пузырьки в тесте. Следите, чтобы не остались мучные комочки. Дно формы смазать маслом. Духовку разогреть на 160°С.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4poc-mr39nGo78Qvm12BGDysn-23G7aWQYz5P0iiny2tzfT6_vkYwn8-ZmbXxs4SpVGfWxbMYGvsVH2y6UihV0hDMRHFSu6Th06JfaZQNFtxzjdX3B89KYUBdq611HXyjyPX7tmV0i_Rs/s1600/IMG_3308.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4poc-mr39nGo78Qvm12BGDysn-23G7aWQYz5P0iiny2tzfT6_vkYwn8-ZmbXxs4SpVGfWxbMYGvsVH2y6UihV0hDMRHFSu6Th06JfaZQNFtxzjdX3B89KYUBdq611HXyjyPX7tmV0i_Rs/s320/IMG_3308.JPG" width="320" /></a> Поместить тесто в форму и выпекать на среднем уровне 60 минут при температуре 160°С.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE70uE-Po-gEdT9T3THsNdVKnYNiIRcz2aK8-S4U7WkI-pwpkGzeka7m8K4l1XdvokwpKLrXMZTXV8MZozF111TPaBEXR64YHAsfrkom01fSKWuei4uxf8KkLYa02pnn5m7k6rk3ap4oas/s1600/IMG_3310.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE70uE-Po-gEdT9T3THsNdVKnYNiIRcz2aK8-S4U7WkI-pwpkGzeka7m8K4l1XdvokwpKLrXMZTXV8MZozF111TPaBEXR64YHAsfrkom01fSKWuei4uxf8KkLYa02pnn5m7k6rk3ap4oas/s320/IMG_3310.JPG" width="320" /></a><br />
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Духовку во время выпекания не открывать!<br />
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Готовый бисквит немного остудить, с помощью ножа отделить от боков формы и вынуть . Дать полностью остыть, прежде чем нарезать на коржи.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbx0ZDmDToKNg9lWUK9t0Go7hIKhMavsgaWBlwI-47eMdnMsagLAD9pRqYDH223hba2iCaAQlZCl5gpE1f59QbQuiKOcj0etjPstjnWA7qAp5XZCRGxnV1x2bNAbXDtZRVsorZeU0JhnVR/s1600/IMG_3322.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbx0ZDmDToKNg9lWUK9t0Go7hIKhMavsgaWBlwI-47eMdnMsagLAD9pRqYDH223hba2iCaAQlZCl5gpE1f59QbQuiKOcj0etjPstjnWA7qAp5XZCRGxnV1x2bNAbXDtZRVsorZeU0JhnVR/s320/IMG_3322.JPG" width="320" /></a><br />
Желейную начинку можно также приготовить заранее: желатин замочить в холодной воде,<br />
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подтаявшие ягоды поместить в кастрюльку, добавить сахар и воду и дать закипеть. Снять с плиты, добавить выжатый желатин и мешать до тех пор, пока он полностью не растворится.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7LUEV-14Hxe8JqxYf07ZEag3Z68k-PJD9zSRumjhvGb1HEG221zudT-hu8fVsIjwXlXBwt9cLF-vGesya8KvqYDkA_RYDOKwIqz6Ur4mAg6yF_U36xNf0AAeFlorei8vDwecZpP2RVnnG/s1600/IMG_3327.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7LUEV-14Hxe8JqxYf07ZEag3Z68k-PJD9zSRumjhvGb1HEG221zudT-hu8fVsIjwXlXBwt9cLF-vGesya8KvqYDkA_RYDOKwIqz6Ur4mAg6yF_U36xNf0AAeFlorei8vDwecZpP2RVnnG/s320/IMG_3327.JPG" width="320" /></a></div>
Эту массу выложить в застеленную пищевой плёнкой форму, несколько меньшей по диаметру , чем наш торт. Желейная прослойка не должна быть видна снаружи. Теперь эту форму нужно поставить в морозилку.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW32-mADTXNyGUauhClL0j-16BnosrOle9bb67Oucq4bJkfdCjNKNBKcqHTdzXGx3w48GXcTksbC-3vzC1FO731TzNVgfgNiwg86qyilPr2EM7e1V852xCUc64_3N4Bi1we2e3rfyyFVph/s1600/IMG_3330.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW32-mADTXNyGUauhClL0j-16BnosrOle9bb67Oucq4bJkfdCjNKNBKcqHTdzXGx3w48GXcTksbC-3vzC1FO731TzNVgfgNiwg86qyilPr2EM7e1V852xCUc64_3N4Bi1we2e3rfyyFVph/s320/IMG_3330.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfDlH-MpIDPmKBSROqi_fqZ7iDXP_CaEze7w8Or6OGuPofS5aEqN23djctGDL2UGYnbviZvAwILmNCSd9pBOrrbpMDt5CoTwZ9dob-IB1fh75unAb-bPTwX5BZ6Ya6iuw_iDyOMMejOx5U/s1600/IMG_3331.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfDlH-MpIDPmKBSROqi_fqZ7iDXP_CaEze7w8Or6OGuPofS5aEqN23djctGDL2UGYnbviZvAwILmNCSd9pBOrrbpMDt5CoTwZ9dob-IB1fh75unAb-bPTwX5BZ6Ya6iuw_iDyOMMejOx5U/s320/IMG_3331.JPG" width="320" /></a>Для крема понадобится 330 мл фруктового сока. Для этого оставшиеся замороженные ягоды поместить на сито, под которое подставить кастрюльку, и дать ягодам оттаять. Затем протереть ягоды через сито, периодически подливая немного воды, чтобы как можно больше фруктового пюре попало в сок.<br />
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В ягодный сок добавить сахар, крахмал и желтки, хорошо перемешать.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9AXVNNvZnTDqdEdCkLJbLpyNs6MpYXjGgmuLwDi4mBWtxbS5IhG8CLNkLmAsterl5F_YRezXSnw-I2DIQStou7bMru-lV6DSDgfiQDiZhIitJ21fQuIamklD1a1s3mUgUvt0HHV0Ie1s/s1600/IMG_3333.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9AXVNNvZnTDqdEdCkLJbLpyNs6MpYXjGgmuLwDi4mBWtxbS5IhG8CLNkLmAsterl5F_YRezXSnw-I2DIQStou7bMru-lV6DSDgfiQDiZhIitJ21fQuIamklD1a1s3mUgUvt0HHV0Ie1s/s320/IMG_3333.JPG" width="320" /></a><br />
Hа среднем огне сварить из этой массы пудинг, постоянно помешивая.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8RcKjs6rE5C2_OD-lkoDCHaOGuuywX4SGIvU7qGXiwAp8SsYDRRqRq4sus5re2jBmbPO0iAWYzaH_yGNvK8RT8PB32503PluLdYxaH026kUQURsdG52CoK924MKyiJpUeSSn4R3_QURGC/s1600/IMG_3334.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8RcKjs6rE5C2_OD-lkoDCHaOGuuywX4SGIvU7qGXiwAp8SsYDRRqRq4sus5re2jBmbPO0iAWYzaH_yGNvK8RT8PB32503PluLdYxaH026kUQURsdG52CoK924MKyiJpUeSSn4R3_QURGC/s320/IMG_3334.JPG" width="320" /></a> Вылить готовый пудинг в чашку и накрыть его пищевой фольгой, чтобы не образовалась плёнка. Поставить в холодильник до полного остывания. Чтобы в креме не было никаких комочков, протереть пудинг через сито.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDdgW0VWt52cHsX-y1jefXpjFGnRc6uf1ErwsKKDuQP_Z3TS5qm6w_F7FF5VcKCDBaXb8URJdhauPsyYaojEh4jIkG7n5jnCPh9YsAZDjmSJh17ejrjIdNmMtB4NtwQKOH9Q0m4PQ6zw5N/s1600/IMG_3335.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDdgW0VWt52cHsX-y1jefXpjFGnRc6uf1ErwsKKDuQP_Z3TS5qm6w_F7FF5VcKCDBaXb8URJdhauPsyYaojEh4jIkG7n5jnCPh9YsAZDjmSJh17ejrjIdNmMtB4NtwQKOH9Q0m4PQ6zw5N/s320/IMG_3335.JPG" width="320" /></a><br />
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Мягкое масло взбить добела, затем порциями постепенно добавить ягодный пудинг.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEY-C6FUlklROrb-9KUlrtii55Hy7Ej4C75ZuRfHLEj31B1UIMykjfdvDPC7oNtcsID-CsMvS2iSmwh_2A7K5emK3xx0pI26Z3QhHy3hIBw9FlQeMsqA0tUiSF7-MQLbrp_6DQOUMKvuVf/s1600/IMG_3337.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEY-C6FUlklROrb-9KUlrtii55Hy7Ej4C75ZuRfHLEj31B1UIMykjfdvDPC7oNtcsID-CsMvS2iSmwh_2A7K5emK3xx0pI26Z3QhHy3hIBw9FlQeMsqA0tUiSF7-MQLbrp_6DQOUMKvuVf/s320/IMG_3337.JPG" width="320" /></a> Крем готов к использованию. Если его поставить в холодильник, то он затвердеет. Поэтому желательно сразу же смазать им коржи.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3JwzJkR-CX7HrNEyHAtRIbachs4WYzaztd_SJbAPilrMvfAIsXgpAJmvWMBXL_7wXpih2qP6cKc8AdE99dp4semExeqZg5xmRNDwerA9PzB_c6X4D1N7-0l9yciltqb56djsXIcLbsBK/s1600/IMG_3339.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3JwzJkR-CX7HrNEyHAtRIbachs4WYzaztd_SJbAPilrMvfAIsXgpAJmvWMBXL_7wXpih2qP6cKc8AdE99dp4semExeqZg5xmRNDwerA9PzB_c6X4D1N7-0l9yciltqb56djsXIcLbsBK/s320/IMG_3339.JPG" width="320" /></a></div>
Hижний корж поместить на блюдо, вокруг него закрепить кондитерское кольцо.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQv_GB7n7L2VaQ0OkzboUc3aYEraSedOMEVTEFZeZX04VmI64_UU5Pk8ZUlZ9RAhbdcMx3XJfcsxxb6DHUdwpuoYbqUodlQBSkLuIv6l92UcHu9gOgRxgrnR6xAq-qpRFh49rgpEMghFpm/s1600/IMG_3341.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQv_GB7n7L2VaQ0OkzboUc3aYEraSedOMEVTEFZeZX04VmI64_UU5Pk8ZUlZ9RAhbdcMx3XJfcsxxb6DHUdwpuoYbqUodlQBSkLuIv6l92UcHu9gOgRxgrnR6xAq-qpRFh49rgpEMghFpm/s320/IMG_3341.JPG" width="320" /></a> Половину крема распределить по коржу, накрыть вторым коржом.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxGsHrA3hqPePJShiacpZIe5oNV-nDfU9WWtamkeqlBIrPfLNK0SB2l4_PqPNJ6d-cCvmUtE6FKSk6O0nyidvkaQWi1G_njjq1Fmp1WqkrOME7hWUlt1ooLAQ72aOQSrWS1ExQMPboknv/s1600/IMG_3342.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxGsHrA3hqPePJShiacpZIe5oNV-nDfU9WWtamkeqlBIrPfLNK0SB2l4_PqPNJ6d-cCvmUtE6FKSk6O0nyidvkaQWi1G_njjq1Fmp1WqkrOME7hWUlt1ooLAQ72aOQSrWS1ExQMPboknv/s320/IMG_3342.JPG" width="320" /></a><br />
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Cмазать второй корж небольшим количеством крема, сверху положить замороженную желейную прослойку.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0IPzRmUlBGUI_VOqu9_pOCkyNZOpcMkkV7eGJRzKUT_qbPR61ezn0GNYkTaqw7isEhksSKvt1zIkZ11pas-pT4IpHzhSd_IbbHm7mQGF30NofHO6iynxtszO3CXP3FCdWL-lUAnhyphenhyphenWtb/s1600/IMG_3344.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0IPzRmUlBGUI_VOqu9_pOCkyNZOpcMkkV7eGJRzKUT_qbPR61ezn0GNYkTaqw7isEhksSKvt1zIkZ11pas-pT4IpHzhSd_IbbHm7mQGF30NofHO6iynxtszO3CXP3FCdWL-lUAnhyphenhyphenWtb/s320/IMG_3344.JPG" width="320" /></a> Оставшийся крем разпределить поверх желейного слоя, заполняя им края между ним и кондитерским кольцом.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwCE9GlHIRvUucTK_oxcCRYA8E11El1ykjHapiRLhvqNsFbhsRW5BI8gFDYF-JjEp7JB46EMV_C0zFvCbDT0E1QPE-RdbnH4qooU3snF7HCaVasV1kJj5HYRw7Bw5HgTD0atLRhJc8gyr7/s1600/IMG_3346.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwCE9GlHIRvUucTK_oxcCRYA8E11El1ykjHapiRLhvqNsFbhsRW5BI8gFDYF-JjEp7JB46EMV_C0zFvCbDT0E1QPE-RdbnH4qooU3snF7HCaVasV1kJj5HYRw7Bw5HgTD0atLRhJc8gyr7/s320/IMG_3346.JPG" width="320" /></a><br />
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Положить сверху оставшийся корж и поставить торт в холодильник.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ovfsq6SQaSFnBu4nJquXT8TpZjVwv_9vMs172DPi4YP8qxTnVcYPwUJxwq-PcUBDpj7ZsrRZqUUK2zHYPwEa15j5vAQXUDftf14FbUhl8ZygrD14JKsC5K8rzErUmvdDJA5nH9Gn_LIb/s1600/IMG_3382.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ovfsq6SQaSFnBu4nJquXT8TpZjVwv_9vMs172DPi4YP8qxTnVcYPwUJxwq-PcUBDpj7ZsrRZqUUK2zHYPwEa15j5vAQXUDftf14FbUhl8ZygrD14JKsC5K8rzErUmvdDJA5nH9Gn_LIb/s320/IMG_3382.JPG" width="320" /></a></div>
Для ганаша порубить шоколад на куски, вскипятить сливки.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmM04haJK9hNU746Yb3UEdTwHDP31JoK1GVIJtwZw1llCGWey8V2op12jKlZvlkKGYPJFWL6Xc9NbYzEgYdYXW7lp0XSQxNuj4sRI2xDcOavzZK_9oQ0ARC2iNqKvQbOqYvPNM8u-0PZc1/s1600/IMG_3383.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmM04haJK9hNU746Yb3UEdTwHDP31JoK1GVIJtwZw1llCGWey8V2op12jKlZvlkKGYPJFWL6Xc9NbYzEgYdYXW7lp0XSQxNuj4sRI2xDcOavzZK_9oQ0ARC2iNqKvQbOqYvPNM8u-0PZc1/s320/IMG_3383.JPG" width="320" /></a> Добавить шоколад в сливки и мешать до тех пор, пока он полностью не растворится. Накрыть и остудить при комнатной температуре до загустения.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBqCr_yXagGG0nxZzvDRlSFLSkjjw4S4HMq9Fpyvkac80__h7avJAKGQ739UDRHM9H1oNQKGn1480saA9OcWBH-pjJf0xV0daOt2JIiO8uXvfCgVo2nuoRfP2kkoqrBPsh3wv_TTB2hw41/s1600/IMG_3385.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBqCr_yXagGG0nxZzvDRlSFLSkjjw4S4HMq9Fpyvkac80__h7avJAKGQ739UDRHM9H1oNQKGn1480saA9OcWBH-pjJf0xV0daOt2JIiO8uXvfCgVo2nuoRfP2kkoqrBPsh3wv_TTB2hw41/s320/IMG_3385.JPG" width="320" /></a>Ганаш можно ненадолго поставить в холодильник, но не дать ему остыть ниже 16-18°С, иначе он станет твёрдым и его невозможно будет использовать в качестве глазури. <br />
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Когда ганаш будет готов удалить кондитерское кольцо и украсить торт.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkiCwxxngJ-GHLmE3QA-apaQl5qWy30pdzdBsmSwP9OoxkGBksFiV538YVtltMSKDEgk_QzcDJS1AsMXOXgM5OgjY9hIYWTNEGhJwxh_F1oX9UZEq1VH6ctaP-hOi8ri6MWxajpBVhIE1U/s1600/IMG_3391.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkiCwxxngJ-GHLmE3QA-apaQl5qWy30pdzdBsmSwP9OoxkGBksFiV538YVtltMSKDEgk_QzcDJS1AsMXOXgM5OgjY9hIYWTNEGhJwxh_F1oX9UZEq1VH6ctaP-hOi8ri6MWxajpBVhIE1U/s320/IMG_3391.JPG" width="320" /></a> Смазать поверхность и бока торта равномерным тонким слоем ганаша,<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5rOQnYs5XuoZdS65c-XIQk-p90_r8HuWHQuGTW31Ty71bcN4BIC4yu4FPm6GU1gU6dq5QOVq85SQEZ0sVZ0Nxtft2E7yif6rZiSJB0ez7T73cKRmTGKq8AstUNv2bXVi_IBlXZm4VUXfl/s1600/IMG_3394.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5rOQnYs5XuoZdS65c-XIQk-p90_r8HuWHQuGTW31Ty71bcN4BIC4yu4FPm6GU1gU6dq5QOVq85SQEZ0sVZ0Nxtft2E7yif6rZiSJB0ez7T73cKRmTGKq8AstUNv2bXVi_IBlXZm4VUXfl/s320/IMG_3394.JPG" width="320" /></a><br />
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а сверху украсить свежими ягодами. Поставить торт на ночь в холодильник.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOH32cjQ_2WT6pyyBgW9wgVKa9jf-sQnbtwodWtpJ1YiYx4123UjYzo_LhgUcgcrW2hGgGPMvVXrwMgpdPrLSx2KrnTrXsNZtKE9RUG3aSgT9bgMMFai7e3ngDMvMgn9JAOA5Gv4n9rfc/s1600/IMG_3447.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOH32cjQ_2WT6pyyBgW9wgVKa9jf-sQnbtwodWtpJ1YiYx4123UjYzo_LhgUcgcrW2hGgGPMvVXrwMgpdPrLSx2KrnTrXsNZtKE9RUG3aSgT9bgMMFai7e3ngDMvMgn9JAOA5Gv4n9rfc/s320/IMG_3447.JPG" width="320" /></a><br />
Приятного аппетита!<br />
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<br />Anonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.com1tag:blogger.com,1999:blog-7257480864529729078.post-71103128113555875072015-06-13T12:52:00.002-07:002015-06-13T13:26:03.089-07:00Himbeerdessert alla Tiramisu / Малиновый десерт а ля тирамису<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnxO4qD1jyCIkQHajWbzSJmmfnkvdAqkVdH__99hLBHO9dqMQSddMP435sdYOA7PJ3j3GAmo8waLKrdroZMeZHrwCL5Nvnz30jWkkkoxV3TZY9RY89Ui6sMY0FC6tSnq03GvnNnZ0xXgZb/s1600/IMG_3260.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnxO4qD1jyCIkQHajWbzSJmmfnkvdAqkVdH__99hLBHO9dqMQSddMP435sdYOA7PJ3j3GAmo8waLKrdroZMeZHrwCL5Nvnz30jWkkkoxV3TZY9RY89Ui6sMY0FC6tSnq03GvnNnZ0xXgZb/s640/IMG_3260.JPG" width="640" /></a></div>
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Dieses Dessert ist zufällig entstanden: nachdem ich für die Himbeerrosen das doppelte Rezept zubereitet habe, blieb noch etwa die Hälfte der Himbeercreme übrig. Deshalb schichtete ich sie zusammen mit einigen Löffelbiskuits in eine Kastenform.<br />
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<a name='more'></a><br />
Am nächsten Tag konnten wir diese Köstlichkeit genießen und weil es so lecker ist, teile ich das Rezept mit euch. Mit der gleichen Creme habe ich schon die Himbeer-Kühlschranktorte und die Himbeerrosen zubereitet:<br />
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http://kulinarica.blogspot.de/2014/08/himbeercreme-torte-aus-dem-kuhlschrank.html<br />
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http://kulinarica.blogspot.de/2015/06/himbeer-rosen.html<br />
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<b>Für die Himbeercreme:</b><br />
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1 Packung ( 2 Beutel) Götterspeise ,,Himbeergeschmack" von Dr. Oetcker<br />
100 g Zucker<br />
250 ml Wasser<br />
500 g Naturjoghurt<br />
250 g tiefgefrorene oder frische Himbeeren<br />
200 g Schlagsahne<br />
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<b>12-18 Löffelbiskuits </b>( je nach Formgröße)<br />
etwas Flüssigkeit zum Tränken ( Punika, Saft, verdünnter Himbeersirup)<br />
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<b>Zum Dekorieren :</b><br />
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Frische Himbeeren<br />
Zitronenmelisse <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijRy5T8PWUSVhrUnZpx7EIWFd_xTxMneeSVt02csagZG16iDsSjh_qOWojRSnI2W4xifhEIxEnk2dSy_l2kXs4us9c8YcdJ7UIGp7-kRJSFhXTqc22T4K7u8eu7cMhZjK4ILKFyFkN6OQA/s1600/IMG_3227.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijRy5T8PWUSVhrUnZpx7EIWFd_xTxMneeSVt02csagZG16iDsSjh_qOWojRSnI2W4xifhEIxEnk2dSy_l2kXs4us9c8YcdJ7UIGp7-kRJSFhXTqc22T4K7u8eu7cMhZjK4ILKFyFkN6OQA/s320/IMG_3227.JPG" width="320" /></a></div>
Die schon etwas aufgetauten oder frische Himbeeren mit dem Naturjoghurt vermengen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEOJ6YlkglEIKyD1ZL3A4JkNuqcz2CCci5qaY85h5Q5ffOi833Q1ubpDCszT8OFLbb7blkmFkFzQamNkfpFGw8430-ZhxNrgWJVe8-F1yOnjSFtDe6YtNn4lZZF28yIMd1UhQX3-X2j6iB/s1600/IMG_2086.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEOJ6YlkglEIKyD1ZL3A4JkNuqcz2CCci5qaY85h5Q5ffOi833Q1ubpDCszT8OFLbb7blkmFkFzQamNkfpFGw8430-ZhxNrgWJVe8-F1yOnjSFtDe6YtNn4lZZF28yIMd1UhQX3-X2j6iB/s320/IMG_2086.JPG" width="320" /></a></div>
Die Götterspeise mit dem Zucker vermischen, mit Wasser aufgießen und unter Rühren erhitzen, bis alles gelöst ist.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeftF4kWwDDE2iEylivtd7oiE71Mlw5WJomnjkhcuKZY6xMDh2Cyksrtunpvew-oJ38XqlWDIB6xQBNDEGQTMMoYxl__H4sGfl1-ylfhFcFB-SihYm6dGTVozxlePtieu-Gys_Gk4SU_o/s1600/IMG_2140.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeftF4kWwDDE2iEylivtd7oiE71Mlw5WJomnjkhcuKZY6xMDh2Cyksrtunpvew-oJ38XqlWDIB6xQBNDEGQTMMoYxl__H4sGfl1-ylfhFcFB-SihYm6dGTVozxlePtieu-Gys_Gk4SU_o/s320/IMG_2140.JPG" width="320" /></a></div>
Nicht kochen lassen! Die Geleemasse abkühlen lassen. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMaSU-LbXP_iZ8E1w_sRKutijrmoeP-ipITNbWpyd7INnVxD3Zzh2QYq-cdVCPe7F5pY_JPvnBGTuIHBUulPMcrb9PFJzTUvsV2xdKyS4JgzJJBkuRJdBZeKpw1O-DEDctSBE6Cvomb61C/s1600/IMG_2607.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMaSU-LbXP_iZ8E1w_sRKutijrmoeP-ipITNbWpyd7INnVxD3Zzh2QYq-cdVCPe7F5pY_JPvnBGTuIHBUulPMcrb9PFJzTUvsV2xdKyS4JgzJJBkuRJdBZeKpw1O-DEDctSBE6Cvomb61C/s320/IMG_2607.JPG" width="320" /></a></div>
Schlagsahne fast steif schlagen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbljAt5QKz-e4COnlqeD8GejWexzvI67sWjzO4hrdgk0DF1KsvKro6dCNuxK3ABMujUfSSvuj0lwMbcCPiHd5hKvmwTX0QCUm86Y9t6V4sSFHHMiFvoG4gtDRNOe7vZS22K8Oh7sslRPqa/s1600/IMG_3229.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbljAt5QKz-e4COnlqeD8GejWexzvI67sWjzO4hrdgk0DF1KsvKro6dCNuxK3ABMujUfSSvuj0lwMbcCPiHd5hKvmwTX0QCUm86Y9t6V4sSFHHMiFvoG4gtDRNOe7vZS22K8Oh7sslRPqa/s320/IMG_3229.JPG" width="320" /></a></div>
Die geschlagene Sahne unter die Himbeermasse rühren. Wenn die
Götterspeise noch zu warm ist, alles in dem Kühlschrank stellen. Nach
Abkühlen der Geleemasse diese zu dem Himbeerjoghurt rühren.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbslMzvA3_INXsYOE6U7aYy7X2NoceK75XXdRYsaNk3daoqeXpK-DJ-OT-gP1_SqlMbT9b0sOUO7qQ3TN4TuMiZfhE1bbhgGpOh_aI25PV0lGeFUbOn0Lvo5IYzQneHXgcaLHHl9mSKrv/s1600/IMG_3231.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbslMzvA3_INXsYOE6U7aYy7X2NoceK75XXdRYsaNk3daoqeXpK-DJ-OT-gP1_SqlMbT9b0sOUO7qQ3TN4TuMiZfhE1bbhgGpOh_aI25PV0lGeFUbOn0Lvo5IYzQneHXgcaLHHl9mSKrv/s320/IMG_3231.JPG" width="320" /></a></div>
Die Form mit Frischhaltefolie auslegen, damit man die Torte nachher gut aus der Form bekommt (nächstes mal mache ich das auf jeden Fall...) Etwas Creme auf dem Boden der Form verteilen, eine Schicht Löffelbiskuits darauf verteilen, mit Flüssigkeit besprenkeln und das Ganze wiederholen, bis keine Creme mehr übrig ist. Glatt streichen, mit Frischhaltefolie abdecken und für mehrere Stunden in den Kühlschrank stellen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHsajqr-PcsQPbGKQGx5zOsrccKUJZEhLVsek6G6X2TDlWhym2SMN5qTYVf2tQytPDfRu3CnoCoASe9za9yPc8pZvfQppVZe-iiDq3kkIVQjalPRxNjBbCi3DI_RV-jU5ljPkvVfx5QuAy/s1600/IMG_3280.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHsajqr-PcsQPbGKQGx5zOsrccKUJZEhLVsek6G6X2TDlWhym2SMN5qTYVf2tQytPDfRu3CnoCoASe9za9yPc8pZvfQppVZe-iiDq3kkIVQjalPRxNjBbCi3DI_RV-jU5ljPkvVfx5QuAy/s320/IMG_3280.JPG" width="320" /></a>Die Torte aus der Form lösen und auf einer Platte anrichten. Frische Beeren darauf verteilen und eventuell mit Zitronenmelisse garnieren.<br />
Fertig ist noch ein Nachtisch oder eine Torte mit der gelingsicheren und sehr beliebten Himbeercreme.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZwIfaNVa0v4a11rxvpyhC-klhxdSvZS0kNX0q18KhXV-RmgClaY3raRoqldvIHVxeek4QXrCttJEn61YVEVQR9AAgXhHIOCK0PbEjWUavPwP6QfwTrKfIeWIwU2MLCJtHwylaouEDmHDd/s1600/IMG_3296.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZwIfaNVa0v4a11rxvpyhC-klhxdSvZS0kNX0q18KhXV-RmgClaY3raRoqldvIHVxeek4QXrCttJEn61YVEVQR9AAgXhHIOCK0PbEjWUavPwP6QfwTrKfIeWIwU2MLCJtHwylaouEDmHDd/s320/IMG_3296.JPG" width="320" /></a><br />
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Lasst es euch schmecken!<br />
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Этот десерт я приготовила из оставшегося от малиновых розочек крема:<br />
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http://kulinarica.blogspot.de/2015/06/himbeer-rosen.html<br />
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Так-как я сделала двойную порцию крема, а формочек хватило только на его половину, остатки крема я поместила в прямоугольную форму, чередуя их с печеньем ,,Савоярди" ( ,,Дамские пальчики").<br />
И получился ещё один замечательный рецепт с моим любимым малиново-йогуртовым кремом! Попробуйте, не пожалеете!<br />
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<b>Для крема:</b><br />
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1 пакетик желе со вкусом малины ( Dr.Oetker) 45 г, <br />
200 мл воды , <br />
100 г сахара<br />
500 г натурального йогурта<br />
250 г замороженной или свежей малины<br />
200 г сливок<br />
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<b>12-18 печенья ,,Савоярди"</b>, взависимости от размера формы<br />
Немного фруктового сока или разбавленного сиропа для пропитки<br />
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<b>Для украшения:</b><br />
<br />ягоды свежей малины<br />листики мелиссы<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2T3wz4o9Z6GXIlBe-SL-LH1WE-31K3Rw-6PlQlYV04_sf07OTfNIdQcqSYVrM7dQoVukuW-6F4S4mHr8CJKcuARZM3k4P-9pGbO5nszhhU9Nu_gdQoRYHPkIj1Mk2TYPWUpZ5N3XS9dMY/s1600/IMG_3227.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2T3wz4o9Z6GXIlBe-SL-LH1WE-31K3Rw-6PlQlYV04_sf07OTfNIdQcqSYVrM7dQoVukuW-6F4S4mHr8CJKcuARZM3k4P-9pGbO5nszhhU9Nu_gdQoRYHPkIj1Mk2TYPWUpZ5N3XS9dMY/s320/IMG_3227.JPG" width="320" /></a></div>
Немного подтаявшую малину смешать с йогуртом.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSsY4_j1PQfBjdonZPB_ocMtkPuRZjXUYA9dqa4ArSfJxXfY3XtFwdykDGhPktVbU1dYDlzVhRjparM0Zr0qPWA5VObuW7Cmz1xP1KwBrsm0jfxpDCpCbYHUMTSpTjtPIZh-1oNIct6REs/s1600/IMG_2086.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSsY4_j1PQfBjdonZPB_ocMtkPuRZjXUYA9dqa4ArSfJxXfY3XtFwdykDGhPktVbU1dYDlzVhRjparM0Zr0qPWA5VObuW7Cmz1xP1KwBrsm0jfxpDCpCbYHUMTSpTjtPIZh-1oNIct6REs/s320/IMG_2086.JPG" width="320" /></a></div>
Желейный порошок смешать в кастрюльке с сахаром, залить водой и
помешивая, разогреть до исчезновения комочков, но не давать кипеть.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeTeMEzClPtYGWeyppjxRIxwWoMQpi6TKhySMo8akMHdqZmzL-7Gv3RzT7wrUiQhM1DX4WbkaMnPLA3rr4wI0hryZ_MQBiyG_DTDea6spiD42Z9-eJoaO4XadCcQTBRSSpeGm1FJGSerJ/s1600/IMG_2140.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeTeMEzClPtYGWeyppjxRIxwWoMQpi6TKhySMo8akMHdqZmzL-7Gv3RzT7wrUiQhM1DX4WbkaMnPLA3rr4wI0hryZ_MQBiyG_DTDea6spiD42Z9-eJoaO4XadCcQTBRSSpeGm1FJGSerJ/s320/IMG_2140.JPG" width="320" /></a></div>
Поставить остывать.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4cvyzY7QVyzALYz3tZEFwyyBca0Cnvgu8pj2_ZExvKHmh8KYt8hq6Y_KMRrMy6DSLchu2mwd_v0ZB4zpUTD8vGNQfsjssM1zpzLuuVjW4Sg6axgts1bn4mOdVEL3_t3IfVKpYBGUa5Z3O/s1600/IMG_2607.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4cvyzY7QVyzALYz3tZEFwyyBca0Cnvgu8pj2_ZExvKHmh8KYt8hq6Y_KMRrMy6DSLchu2mwd_v0ZB4zpUTD8vGNQfsjssM1zpzLuuVjW4Sg6axgts1bn4mOdVEL3_t3IfVKpYBGUa5Z3O/s320/IMG_2607.JPG" width="320" /></a></div>
Сливки взбить.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfkKtOtTpymiqaBRxihuBY3NfckDfGQkZ-OojnjzBhQ84p3OYcxzqBRcaScHbnKFH7DqU-pDp0WyKd1BhQ2ApGQ496tfyp6Yjcn4TQqNpaxfR9Yx9XDd3p7bkxmpwzsO-EbiYoYMpwRpyq/s1600/IMG_3229.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfkKtOtTpymiqaBRxihuBY3NfckDfGQkZ-OojnjzBhQ84p3OYcxzqBRcaScHbnKFH7DqU-pDp0WyKd1BhQ2ApGQ496tfyp6Yjcn4TQqNpaxfR9Yx9XDd3p7bkxmpwzsO-EbiYoYMpwRpyq/s320/IMG_3229.JPG" width="320" /></a> Взбитые сливки добавить в ягодную массу и аккуратно
перемешать лопаткой. Как только желейная масса остынет, добавить её в
крем и хорошо размешать. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQoZbdtCUXxcYqBz7KayoazlPP5xzbq7R4-kCIQlRz9Titof7M-KOyOaFf2qyfXMDJGVEtMmR0S_GSIxqPvedVeij8DjR4AVjrxc4GppT6wCThItpxS7g-faXHPJ4Q1Jr5EGqjdV-ffEZz/s1600/IMG_3231.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQoZbdtCUXxcYqBz7KayoazlPP5xzbq7R4-kCIQlRz9Titof7M-KOyOaFf2qyfXMDJGVEtMmR0S_GSIxqPvedVeij8DjR4AVjrxc4GppT6wCThItpxS7g-faXHPJ4Q1Jr5EGqjdV-ffEZz/s320/IMG_3231.JPG" width="320" /></a></div>
Форму застелить пищевой плёнкой, тогда торт можно будет легко вынуть из формы. Выложить слой крема, затем слой печенья, слегка сбрызнув его соком или разбавленным сиропом. Повторить до окончания крема. Разровнять верх торта, накрыть пищевой плёнкой и поставить на несколько часов, а еще лучше на ночь в холодильник.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZOwe6mqjd516-l1r_hqAaDWToaW3bafPe7Fz-7AjxzJlBhfyA1jWyQBmf_lEwZqubBTEjJ4gSXVu-DOIGx__XcB5czEZBPj4ddKgpFu5OQhmL0c9VFRFQ6VbR8m6JpVTisWCTNDgDb8E/s1600/IMG_3280.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZOwe6mqjd516-l1r_hqAaDWToaW3bafPe7Fz-7AjxzJlBhfyA1jWyQBmf_lEwZqubBTEjJ4gSXVu-DOIGx__XcB5czEZBPj4ddKgpFu5OQhmL0c9VFRFQ6VbR8m6JpVTisWCTNDgDb8E/s320/IMG_3280.JPG" width="320" /></a><br />
Вынуть торт из формы, украсить и подавать на стол.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5OTYSf1bv2iFwceo4g4hJFGitMl4uBtjPehbVDQ8-licQmwDqhXm3tA9rKW2EcHJF-0lu5iqrmGrafqgeR_iqp_UWlySsaBstMMi4Yc79NEK01ntBivo3QMccrMsJ25ADi66t0ZN00yXi/s1600/IMG_3285.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5OTYSf1bv2iFwceo4g4hJFGitMl4uBtjPehbVDQ8-licQmwDqhXm3tA9rKW2EcHJF-0lu5iqrmGrafqgeR_iqp_UWlySsaBstMMi4Yc79NEK01ntBivo3QMccrMsJ25ADi66t0ZN00yXi/s320/IMG_3285.JPG" width="320" /></a><br />
Приятного аппетита!<br />
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<br />Anonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.com0tag:blogger.com,1999:blog-7257480864529729078.post-4767583553800957432015-06-13T11:39:00.004-07:002015-06-13T11:47:33.526-07:00Himbeer-Rosen / Малиновые розочки<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9IjXpoY1HYCmHuiCZSGTe9eupCj0dKyHlB_F5fxBKwesoqXiQqBbBQxchV8GS5blvyX6JvsgJlD-d_i2EwgXblfTwsVFhyphenhyphenwD3KwVHgBKq6B5hxP5EJCx4p9IAuRPyQ38_GaJ9j8hV6w0Q/s1600/IMG_3268.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9IjXpoY1HYCmHuiCZSGTe9eupCj0dKyHlB_F5fxBKwesoqXiQqBbBQxchV8GS5blvyX6JvsgJlD-d_i2EwgXblfTwsVFhyphenhyphenwD3KwVHgBKq6B5hxP5EJCx4p9IAuRPyQ38_GaJ9j8hV6w0Q/s640/IMG_3268.JPG" width="640" /></a><br />
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Dieses Dessert habe ich mir ausgedacht, nachdem ich in Besitz einer wunderschönen Rosen-Silikonform gekommen bin. Da ich bei dieser Hitze nicht backen wollte, machte ich die Röschen nach
dem Rezept für die Himbeertorte aus dem Kühlschrank. Es hat wunderbar
funktioniert und alle freuten sich über diese fruchtige, erfrischende
Nachspeise!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfs_QxwnB07tRn2AKTlU76EvuGw_H7RXUEsWzdV_442tFufWaaBXwSMBpY-mWHJF5MYvVAQhKZE64I6mmof-Rxuo3ntDhB0-RfPpjg6EgnQIDvQR5QW0Chy1IrdNcgApk0c9JFLRrcZao/s1600/IMG_3228.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfs_QxwnB07tRn2AKTlU76EvuGw_H7RXUEsWzdV_442tFufWaaBXwSMBpY-mWHJF5MYvVAQhKZE64I6mmof-Rxuo3ntDhB0-RfPpjg6EgnQIDvQR5QW0Chy1IrdNcgApk0c9JFLRrcZao/s640/IMG_3228.JPG" width="640" /></a><br />
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Für 10- 12 Stück: <br />
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1 Packung ( 2 Beutel) Götterspeise ,,Himbeergeschmack" von Dr. Oetcker<br />
100 g Zucker<br />
250 ml Wasser<br />
500 g Naturjoghurt<br />
250 g tiefgefrorene oder frische Himbeeren<br />
200 g Schlagsahne<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTmlnmmUl768gYXT1rhgL4hDsR_1MgUBTtXqOEwvcxRH2V65kA-yK-Z9K6wU-l0YMP6nY8Yv8MB-7oUv8feE8Tkl3J93esmIXfjxX243pyrKtmw6hhaA4z8pU9ydE1yL0xKfUsMYOOueG/s1600/IMG_2086.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTmlnmmUl768gYXT1rhgL4hDsR_1MgUBTtXqOEwvcxRH2V65kA-yK-Z9K6wU-l0YMP6nY8Yv8MB-7oUv8feE8Tkl3J93esmIXfjxX243pyrKtmw6hhaA4z8pU9ydE1yL0xKfUsMYOOueG/s320/IMG_2086.JPG" width="320" /></a>Götterspeise mit dem Zucker vermischen, mit Wasser aufgießen und unter Rühren erhitzen, bis alles gelöst ist.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLFDQXQ7u1k0tbBR-EI2zxhfCoDgt0cP-50_nbyxCNPoMXhu1vCjbGvi0bH5DEHaRYb93a7N0wcA8PupokoA8I991YPne2TLVOcmgpezaWojimatmLVs-YJlJhogh5Qf-bPt-I-o_tqMxl/s1600/IMG_2140.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLFDQXQ7u1k0tbBR-EI2zxhfCoDgt0cP-50_nbyxCNPoMXhu1vCjbGvi0bH5DEHaRYb93a7N0wcA8PupokoA8I991YPne2TLVOcmgpezaWojimatmLVs-YJlJhogh5Qf-bPt-I-o_tqMxl/s320/IMG_2140.JPG" width="320" /></a> Nicht kochen lassen! Die Geleemasse abkühlen lassen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx5SWt7HDcAZxzavDLwdMAve1JV99bA5DecSuIxV6gUHGI-FC6aw3FItKwjIcajj0l0rWyMqujBr5mk6DlGxTzCE66VZJ_IH_GDicuPgXQyl0iNKfHDRAOksSJ6oJEvsWUoqtzr9hB4AVU/s1600/2014-09-02_161942.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx5SWt7HDcAZxzavDLwdMAve1JV99bA5DecSuIxV6gUHGI-FC6aw3FItKwjIcajj0l0rWyMqujBr5mk6DlGxTzCE66VZJ_IH_GDicuPgXQyl0iNKfHDRAOksSJ6oJEvsWUoqtzr9hB4AVU/s320/2014-09-02_161942.jpg" width="320" /></a></div>
Die angetauten Himbeeren mit dem Joghurt verrühren.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVZs2l8qlxYrQg-KnYGr3qHkWtXOeRiy7a0bEGFgHWvbipiqyBANru8aFbEjazA-VPp-b5bpNb4RSbPV8AL0T8l2pz7yUhjSqLDKQIkyLM9KRb9ZUS7l_pD12miDj_bBGzgBY41svOO8b/s1600/IMG_2607.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVZs2l8qlxYrQg-KnYGr3qHkWtXOeRiy7a0bEGFgHWvbipiqyBANru8aFbEjazA-VPp-b5bpNb4RSbPV8AL0T8l2pz7yUhjSqLDKQIkyLM9KRb9ZUS7l_pD12miDj_bBGzgBY41svOO8b/s320/IMG_2607.JPG" width="320" /></a>Schlagsahne fast steif schlagen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNleAXly5aa2O9FKtzSltoHl6Agz56EEP6zXnV24WKggRss7DQ-lfCrwfnXyJbVpqthlwc_WzacCynYZ1i9g8mhVKIjSwy924wDm9pOn2nmcenbDQXMZkuasswbS0rrR6Omk2Y20QOzWD/s1600/IMG_3229.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNleAXly5aa2O9FKtzSltoHl6Agz56EEP6zXnV24WKggRss7DQ-lfCrwfnXyJbVpqthlwc_WzacCynYZ1i9g8mhVKIjSwy924wDm9pOn2nmcenbDQXMZkuasswbS0rrR6Omk2Y20QOzWD/s320/IMG_3229.JPG" width="320" /></a><br />
Die geschlagene Sahne unter die Himbeermasse rühren. Wenn die Götterspeise noch zu warm ist, alles in dem Kühlschrank stellen. Nach Abkühlen der Geleemasse diese zu dem Himbeerjoghurt rühren.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhg0lTHfbyzOEll5ZwKHcnFqb2z3m2VrBZ7F4KHAsUO7pWe_BopY3gka6TtnKlOvsIdFYe_S-yhthM4GfN2XiGQjgBpAe_brrvs5lle6hqiRbLbqKzMwvezl_K7pjNAc4DxnOWmh_d-dn_/s1600/IMG_3230.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhg0lTHfbyzOEll5ZwKHcnFqb2z3m2VrBZ7F4KHAsUO7pWe_BopY3gka6TtnKlOvsIdFYe_S-yhthM4GfN2XiGQjgBpAe_brrvs5lle6hqiRbLbqKzMwvezl_K7pjNAc4DxnOWmh_d-dn_/s320/IMG_3230.JPG" width="320" /></a>Mit einer kleinen Schöpfkelle die Förmchen befüllen. Ich habe dann noch andere Förmchen befüllt, die etwas kleiner waren, und bekam 12 Törtchen heraus.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwc7gdU7roJ-PLHGD7lEF5kNCg6sOYbJeFX0AfGEiiA2dBGoSajyavYnIKAy3sog1vYEdKDfBNEfaEfUpPQu1_1tx-8_c-fDFbFJh3LZYZY_Xdm6SUecuFVxTJ_SCSmnAxENVYk1wvw1Da/s1600/IMG_3234.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwc7gdU7roJ-PLHGD7lEF5kNCg6sOYbJeFX0AfGEiiA2dBGoSajyavYnIKAy3sog1vYEdKDfBNEfaEfUpPQu1_1tx-8_c-fDFbFJh3LZYZY_Xdm6SUecuFVxTJ_SCSmnAxENVYk1wvw1Da/s320/IMG_3234.JPG" width="320" /></a><br />
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Die Form für mehrere Stunden in den Kühlschrank stellen, am besten über Nacht, danach vorsichtig aus der Form lösen und servieren.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbbutCGkQkIKpitfrF3JgZsxVEFl9X84uphEhwnXI75234dXlBBjozDbzQVc-Q1hRRXgY_bDd-RAk6WkwvfC4X6mEH4PoprKiTCuMxpipMM6ic8N2GZhkoIRhxtiOtKPX3NcdTD57SpKL7/s1600/IMG_3257.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbbutCGkQkIKpitfrF3JgZsxVEFl9X84uphEhwnXI75234dXlBBjozDbzQVc-Q1hRRXgY_bDd-RAk6WkwvfC4X6mEH4PoprKiTCuMxpipMM6ic8N2GZhkoIRhxtiOtKPX3NcdTD57SpKL7/s320/IMG_3257.JPG" width="320" /></a>Fertig ist ein sommerlich leichtes Dessert !<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF6wi6GljSZ-e-14okz_6zsbuMrosHka1QVl4tI7SmrV5o8Oeia8awc2xJUc8pox-LlKNNNDeASMk5rneacoSCLCWs4LRisvktS-2bVZv7t8P2FyQ5lfvvfB5ihGFevi3LEH_-Zmny1GgK/s1600/IMG_3263.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF6wi6GljSZ-e-14okz_6zsbuMrosHka1QVl4tI7SmrV5o8Oeia8awc2xJUc8pox-LlKNNNDeASMk5rneacoSCLCWs4LRisvktS-2bVZv7t8P2FyQ5lfvvfB5ihGFevi3LEH_-Zmny1GgK/s640/IMG_3263.JPG" width="640" /></a><br />
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Этот десерт я придумала, купив новую силиконовую форму для маффинов. Мне хотелось сделать что-то похожее на розы, но печь в такую жару не хотелось. Поэтому я сделала эти ,,розочки" по рецепту начинки малинового торта из холодильника. Получилось вкусно и освежающе-как раз то, что надо при такой жаркой летней погоде!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4PwfGBGizKBABboDSJFIXKS5eU7lOAlXkm_HWwHcFk89rSwUYQ8Vz_ygsYIry45KqfkgxNMvFXeohvRLYe8DR2kR8hXwZCW6IvITxhgjxcLiBs6ZRB1wTkWFl71IWA_ex-erH85DSaZac/s1600/IMG_3228.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4PwfGBGizKBABboDSJFIXKS5eU7lOAlXkm_HWwHcFk89rSwUYQ8Vz_ygsYIry45KqfkgxNMvFXeohvRLYe8DR2kR8hXwZCW6IvITxhgjxcLiBs6ZRB1wTkWFl71IWA_ex-erH85DSaZac/s640/IMG_3228.JPG" width="640" /></a><br />
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Для 10-12 штук:<br />
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1 пакетик желе со вкусом малины ( Dr.Oetker) 45 г, <br />
200 мл воды , <br />
100 г сахара<br />
500 г натурального йогурта<br />
250 г замороженной или свежей малины<br />
200 г сливок<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUMktrhGNrvTy3IEDQoYguILe2eGcbRi3DtzmDfSZF2zgyH3F2zKLWd0q7RexyODWLTS8J-rgF0NFFjup1H1y1aT9F8OVoGUiQ8Cgdf4kqge-eiO9L9b8SHKlthX_Z0c3Iqywxh47fFlKI/s1600/IMG_2086.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUMktrhGNrvTy3IEDQoYguILe2eGcbRi3DtzmDfSZF2zgyH3F2zKLWd0q7RexyODWLTS8J-rgF0NFFjup1H1y1aT9F8OVoGUiQ8Cgdf4kqge-eiO9L9b8SHKlthX_Z0c3Iqywxh47fFlKI/s320/IMG_2086.JPG" width="320" /></a>Желейный порошок смешать в кастрюльке с сахаром, залить водой и помешивая, разогреть до исчезновения комочков, но не давать кипеть.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLFDQXQ7u1k0tbBR-EI2zxhfCoDgt0cP-50_nbyxCNPoMXhu1vCjbGvi0bH5DEHaRYb93a7N0wcA8PupokoA8I991YPne2TLVOcmgpezaWojimatmLVs-YJlJhogh5Qf-bPt-I-o_tqMxl/s1600/IMG_2140.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLFDQXQ7u1k0tbBR-EI2zxhfCoDgt0cP-50_nbyxCNPoMXhu1vCjbGvi0bH5DEHaRYb93a7N0wcA8PupokoA8I991YPne2TLVOcmgpezaWojimatmLVs-YJlJhogh5Qf-bPt-I-o_tqMxl/s320/IMG_2140.JPG" width="320" /></a><br />
Поставить остывать.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDMD4CW9NxUan2K1i9MtCn09gPK__ehxmuEZwlY937sOlZYRVbm7vY_pnqiGr_u-OQ0M7N1hUMtAuZhNx0IeTpCMF7mCLvgE5l9f4VFNgnU5YqRBv-sziG7K3CGh9857U11-WiFdX6Oy39/s1600/2014-09-02_161942.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDMD4CW9NxUan2K1i9MtCn09gPK__ehxmuEZwlY937sOlZYRVbm7vY_pnqiGr_u-OQ0M7N1hUMtAuZhNx0IeTpCMF7mCLvgE5l9f4VFNgnU5YqRBv-sziG7K3CGh9857U11-WiFdX6Oy39/s320/2014-09-02_161942.jpg" width="320" /></a>Немного подтаявшую малину смешать с йогуртом.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVZs2l8qlxYrQg-KnYGr3qHkWtXOeRiy7a0bEGFgHWvbipiqyBANru8aFbEjazA-VPp-b5bpNb4RSbPV8AL0T8l2pz7yUhjSqLDKQIkyLM9KRb9ZUS7l_pD12miDj_bBGzgBY41svOO8b/s1600/IMG_2607.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVZs2l8qlxYrQg-KnYGr3qHkWtXOeRiy7a0bEGFgHWvbipiqyBANru8aFbEjazA-VPp-b5bpNb4RSbPV8AL0T8l2pz7yUhjSqLDKQIkyLM9KRb9ZUS7l_pD12miDj_bBGzgBY41svOO8b/s320/IMG_2607.JPG" width="320" /></a> Сливки взбить. Взбитые сливки добавить в ягодную массу и аккуратно
перемешать лопаткой. Как только желейная масса остынет, добавить её в
крем и хорошо размешать. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_VqKbiWPRTUyFrwsH3518V8tW_1SvQxjqPTxIqBSHy_CFhyphenhyphen-77BMBQSIgWchc9JpThQwyx6Sk2-Qw17qjwSAb8jUPxHn6z_zWcUnIml5Spnabfu9uAa0YmASTn3jX1BsYwfpoWbU2DrV/s1600/IMG_3230.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_VqKbiWPRTUyFrwsH3518V8tW_1SvQxjqPTxIqBSHy_CFhyphenhyphen-77BMBQSIgWchc9JpThQwyx6Sk2-Qw17qjwSAb8jUPxHn6z_zWcUnIml5Spnabfu9uAa0YmASTn3jX1BsYwfpoWbU2DrV/s320/IMG_3230.JPG" width="320" /></a>Теперь нужно быстро разложить крем в формочки, пока он не начал
застывать.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTWTK5FvG2H84FwhWFuAxgrINDvDRxS1LShxr_PsOwmynCQC8A2iv9R7nC8sRH8XKTDeGa16-kj7lTO8_dsXFjhY5GHvmZUStbkya2KCy2QBeW-pO7dem-IX6cZGHlU_vYy1_-xmT1-hA/s1600/IMG_3234.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTWTK5FvG2H84FwhWFuAxgrINDvDRxS1LShxr_PsOwmynCQC8A2iv9R7nC8sRH8XKTDeGa16-kj7lTO8_dsXFjhY5GHvmZUStbkya2KCy2QBeW-pO7dem-IX6cZGHlU_vYy1_-xmT1-hA/s320/IMG_3234.JPG" width="320" /></a> Поставить на несколько часов, а лучше на ночь, в холодильник.
Осторожно вынуть из формы и подавать.<br />
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<br />Anonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.com0tag:blogger.com,1999:blog-7257480864529729078.post-49780782801448654242015-06-05T12:37:00.003-07:002015-06-13T10:43:37.813-07:00Russische Pfannkuchen / Blinies / Блины<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk3KZ8pjv71f5ZIPx0XorDxnyFN5LsaGS8tXf3D98pdh4eVFI4KFQ6M7_L6PBmp9ZYvDwHU3SAESkYoNoAsLWkPWdOggQ32sDslLhTiRjT5vpOzS9oFNM0Wzvs9WFJf7L3aVXqHCnVxCan/s1600/IMG_3186.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk3KZ8pjv71f5ZIPx0XorDxnyFN5LsaGS8tXf3D98pdh4eVFI4KFQ6M7_L6PBmp9ZYvDwHU3SAESkYoNoAsLWkPWdOggQ32sDslLhTiRjT5vpOzS9oFNM0Wzvs9WFJf7L3aVXqHCnVxCan/s640/IMG_3186.JPG" width="640" /></a></div>
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Die Freunde unserer Kinder wünschen sich immer Pfannkuchen, wenn sie zu Besuch kommen.<br />
Denn die russischen Pfannkuchen sind so dünn wie Crepes und mindestens genauso lecker!<br />
Wenn man eine gute beschichtete Pfanne mit einem dicken Boden verwendet und den Teig ganz dünn in dieser verteilt, bekommt man sehr leckere und dünne Pfannkuchen .<br />
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Aus dieser Teigmenge bekomme ich 23-25 Pfannkuchen, genug für 4 Personen.<br />
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3 Eier<br />
2 EL Zucker<br />
1 TL Salz<br />
1 l Milch<br />
300 g Mehl<br />
1 Prise Backpulver<br />
Sonnenblumenöl<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaDslrM_g_vj21kLpVdT6Kvy3LYtEh6r4SK8Ntvp2a6Od5B9sa6X2PdUVY0HQTUmKAbwS6NIUIYCZ4DWF0E8Bwzo_GAsi90kPtr9Lwtq1J1yj7QWfZVW7MoXBVAjc1Nhjluk-pV7iFy05Y/s1600/IMG_3169.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaDslrM_g_vj21kLpVdT6Kvy3LYtEh6r4SK8Ntvp2a6Od5B9sa6X2PdUVY0HQTUmKAbwS6NIUIYCZ4DWF0E8Bwzo_GAsi90kPtr9Lwtq1J1yj7QWfZVW7MoXBVAjc1Nhjluk-pV7iFy05Y/s320/IMG_3169.JPG" width="320" /></a></div>
Die Eier mit Zucker und Salz verquirlen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXaKLkTWdMf7VH7MWGYBy2Ju12ouFUlqHB86R8tmMNYbwcFVrI-8pi2y3FavdzGUPcR9ITK8FiboNeH1VR-2BSmxwbMdbcUCjwnPKCo8OUoBA5OgOnK7Px8ak49PA50rM25BbzUcsVoqOy/s1600/IMG_3172.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXaKLkTWdMf7VH7MWGYBy2Ju12ouFUlqHB86R8tmMNYbwcFVrI-8pi2y3FavdzGUPcR9ITK8FiboNeH1VR-2BSmxwbMdbcUCjwnPKCo8OUoBA5OgOnK7Px8ak49PA50rM25BbzUcsVoqOy/s320/IMG_3172.JPG" width="320" /></a>Die Milch hineingeben , ebenfals gut verrühren.</div>
Danach das Mehl portionsweise hineinrühren und zum Schluß noch die Geheimzutat: eine Prise Backpulver zugeben. So lange rühren, bis keine Klümpchen mehr zu sehen sind.<br />
Ich gebe in den Teig auch etwas Öl hinein, dadurch bilden sich feine Löcher in den Pfannkuchen und man braucht beim Ausbacken weniger Öl. Der Teig ist sehr flüssig.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQnr6bzRN5tlMat6HSBNcvGostkYTvGCWFEVxeE64mb8u69K-EqLImN_9h4JkJQnadLHXmHrPveqyKaaKOiySxmu3p68Sx9JTPtFzrxZnvc6BwXT6ainInQQ0FlyUj8T0eTH_WyX_F0dzw/s1600/IMG_3183.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQnr6bzRN5tlMat6HSBNcvGostkYTvGCWFEVxeE64mb8u69K-EqLImN_9h4JkJQnadLHXmHrPveqyKaaKOiySxmu3p68Sx9JTPtFzrxZnvc6BwXT6ainInQQ0FlyUj8T0eTH_WyX_F0dzw/s320/IMG_3183.JPG" width="320" /></a><br />
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Die Pfanne heiß werden lassen, etwas Öl hinein geben ( nicht zu viel!) und eine halbe Schöpfkelle Teig hineingeben und durch gezieltes Pfannenschwenken auf dem Pfannenboden verteilen. Darauf achten, daß die Pfanne nicht zu heiß wird, gute Mittelhitze ist ideal zum Ausbacken. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip47DBS2Giy7lzVoCcqlqIakDyEVlYaXM4OmlySTtCyPaQU1s83WgwWswty8xasqwOcZclyAvSRzxkaTRdyTR-zL_VJCX_02oSDV24ZpWQyQYMOD8ItQqjFceIWaVeCgwLiz0EfHW5nYmR/s1600/IMG_3184.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip47DBS2Giy7lzVoCcqlqIakDyEVlYaXM4OmlySTtCyPaQU1s83WgwWswty8xasqwOcZclyAvSRzxkaTRdyTR-zL_VJCX_02oSDV24ZpWQyQYMOD8ItQqjFceIWaVeCgwLiz0EfHW5nYmR/s320/IMG_3184.JPG" width="320" /></a><br />
Sobald der Pfannkuchenrand Farbe annimmt, den Rand mit einem Pfannenwender von der Pfanne lösen und den Pfannkuchen wenden.<br />
Goldgelb ausbacken. Vor jeden neuen Pfannkuchen die Pfanne mit einpaar Tropfen Öl erneut einfetten. Den Teig immer wieder mit dem Schneebesen glattrühren. Den ersten Pfannkuchen sollte man unbedingt probieren und je nach Geschmack Zucker oder Salz hinzufügen.<br />
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Normalerweise gibt man auf die fertigen Pfannkuchen ein kleines Stückchen Butter, ich verzichte aber darauf-es ist auch so sehr lecker! Aber mit Konfitüre, Honig, Schokocreme oder Apfelmus schmecken die Pfannkuchen natürlich noch besser!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik33iWDh2x1DN0f4w2ReYgo_gh-YefOHXcYQjwqeGhWNBeu4VghYrqP68IuJFoP7rknrRL1t_mgqSQxaV0HpzioL1JdX3nlCIF2cGRZjfJ7G5UTLOwovuk5EiPoEBUlP-HvFRHpSDzbXPQ/s1600/IMG_3186.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik33iWDh2x1DN0f4w2ReYgo_gh-YefOHXcYQjwqeGhWNBeu4VghYrqP68IuJFoP7rknrRL1t_mgqSQxaV0HpzioL1JdX3nlCIF2cGRZjfJ7G5UTLOwovuk5EiPoEBUlP-HvFRHpSDzbXPQ/s640/IMG_3186.JPG" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwF27dhnUYeARy7rv6UyGJ9LxPnT775JXdIyKWeFZfBsmPwsn6QttuWYEZ_rkOO5gVyTpQO-hMiKUTHBvAp3c0jRwZhfOWHGqxezdcZ4NPMVrGa4xbrsQ4nYWCz2LNT_tQNrVNMljOjpwm/s1600/IMG_3172.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
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Когда наши дети приводят к нам своих друзей, на вопрос, что же им приготовить, те неизменно просят русские блинчики. Они очень отличаются и толщиной, и консистенцией от немецких блинов и скорее всего напоминают французские крепы.<br />
Очень важно использовать хорошую сковороду с антипригарным покрытием- это залог успеха! Тогда блинчики не будут прилипать и рваться, какими бы тонкими они не были. Первый блин не всегда получается комом!<br />
Я всегда делаю тесто ,,на глаз", по необходимости подливая или подсыпая необходимые ингредиенты. Но для блога решила всё-таки взвесить и записать точное количество продуктов.<br />
Этого теста хватило на 4 человека.<br />
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На 23-25 блинов:<br />
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3 яйца<br />
2 ст.л. сахара<br />
1 ч.л. соли<br />
1 л молока<br />
300 г муки<br />
1 щепотка разрыхлителя<br />
подсолнечное масло<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjylHWPEvvVKO2eUDQIXbEZqrs_B-9V8veEnF5nKSb0qHCYegPzQANXy8HWUSTih0z0BgAo-KgYkuDbLorhFIpIW5whUaSkGWwwYsqYttC-OZV1nS7xvyVDjpSe5XA20Z-WVasHAWZllnQh/s1600/IMG_3169.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjylHWPEvvVKO2eUDQIXbEZqrs_B-9V8veEnF5nKSb0qHCYegPzQANXy8HWUSTih0z0BgAo-KgYkuDbLorhFIpIW5whUaSkGWwwYsqYttC-OZV1nS7xvyVDjpSe5XA20Z-WVasHAWZllnQh/s320/IMG_3169.JPG" width="320" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwF27dhnUYeARy7rv6UyGJ9LxPnT775JXdIyKWeFZfBsmPwsn6QttuWYEZ_rkOO5gVyTpQO-hMiKUTHBvAp3c0jRwZhfOWHGqxezdcZ4NPMVrGa4xbrsQ4nYWCz2LNT_tQNrVNMljOjpwm/s1600/IMG_3172.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwF27dhnUYeARy7rv6UyGJ9LxPnT775JXdIyKWeFZfBsmPwsn6QttuWYEZ_rkOO5gVyTpQO-hMiKUTHBvAp3c0jRwZhfOWHGqxezdcZ4NPMVrGa4xbrsQ4nYWCz2LNT_tQNrVNMljOjpwm/s320/IMG_3172.JPG" width="320" /></a><br />
Яица взбить венчиком с сахаром и солью. Затем добавить молоко и размешать.<br />
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Постепенно добавить в тесто муку и мешать до исчезновения комочков. Под конец добавить немного разрыхлителя. Я ещё добавляю немного подсолнечного масла прямо в тесто. Тогда оно получается более пористое и при жарке блинов не понадобится много жира.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg92qQt_FwLQrjTf4NXlbuvFSNC3otMkpNxLiKqaugZtNWQcTVhhZjLIBWIbSclS34Aufs2FbObsRhXHU_1xoaVnztpnQg7vLdpES7Fb-QAOY3Oi2OLiwn4TySeKWrdwbb0iHvfd1Kpd9d6/s1600/IMG_3183.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg92qQt_FwLQrjTf4NXlbuvFSNC3otMkpNxLiKqaugZtNWQcTVhhZjLIBWIbSclS34Aufs2FbObsRhXHU_1xoaVnztpnQg7vLdpES7Fb-QAOY3Oi2OLiwn4TySeKWrdwbb0iHvfd1Kpd9d6/s320/IMG_3183.JPG" width="320" /></a><br />
Сковороду раскалить, затем добавить немного масла и прогреть его. Половником аккуратно налить тесто на сковороду, при этом немного её
вращая, чтобы тесто распределилось равномерно по всей поверхности.<br />
После того как сковорода раскалена и печется первый блинчик, важно
выбрать нужную температуру, чтобы блинчики не пригорали и хорошо
пропекались.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip47DBS2Giy7lzVoCcqlqIakDyEVlYaXM4OmlySTtCyPaQU1s83WgwWswty8xasqwOcZclyAvSRzxkaTRdyTR-zL_VJCX_02oSDV24ZpWQyQYMOD8ItQqjFceIWaVeCgwLiz0EfHW5nYmR/s1600/IMG_3184.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip47DBS2Giy7lzVoCcqlqIakDyEVlYaXM4OmlySTtCyPaQU1s83WgwWswty8xasqwOcZclyAvSRzxkaTRdyTR-zL_VJCX_02oSDV24ZpWQyQYMOD8ItQqjFceIWaVeCgwLiz0EfHW5nYmR/s320/IMG_3184.JPG" width="320" /></a>Как будет видно, что краешки блинчика подрумянились, можно смело его переворачивать.
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Первый блинчик обязательно попробуйте на вкус. В зависимости от Ваших вкусовых предпочтений добавьте соль и сахар.
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В процессе выпекания блинов тесто лучше периодически перемешивать, поскольку имеет свойство оседания.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik33iWDh2x1DN0f4w2ReYgo_gh-YefOHXcYQjwqeGhWNBeu4VghYrqP68IuJFoP7rknrRL1t_mgqSQxaV0HpzioL1JdX3nlCIF2cGRZjfJ7G5UTLOwovuk5EiPoEBUlP-HvFRHpSDzbXPQ/s1600/IMG_3186.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik33iWDh2x1DN0f4w2ReYgo_gh-YefOHXcYQjwqeGhWNBeu4VghYrqP68IuJFoP7rknrRL1t_mgqSQxaV0HpzioL1JdX3nlCIF2cGRZjfJ7G5UTLOwovuk5EiPoEBUlP-HvFRHpSDzbXPQ/s320/IMG_3186.JPG" width="320" /></a><br />
Смазывание блинчиков сливочным маслом-дело индивидуальное.<br />
Подавать блины можно с вареньем, шоколадным кремом, мёдом и т.д. <br />
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<br />Anonymoushttp://www.blogger.com/profile/16599033455374315607noreply@blogger.com0tag:blogger.com,1999:blog-7257480864529729078.post-33815988092753858162015-06-01T09:25:00.002-07:002015-06-01T09:40:15.781-07:00Möhren-Schnittlauch-Dip / Дип с морковью и зеленым луком<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifxTZu97g1Nae9mHOcTUKxqIawBlIgLDeCsMzLxcCSC_TOsLOiRLzLMPcQnEHynGXHyFlPOEkFEH4Hbjc5IfNF3wxcDDC0yZRQal3J0V7UC4_SAgYoWfw5VSorvO8gphg0sZvVAoqRY-AB/s1600/IMG_3128.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifxTZu97g1Nae9mHOcTUKxqIawBlIgLDeCsMzLxcCSC_TOsLOiRLzLMPcQnEHynGXHyFlPOEkFEH4Hbjc5IfNF3wxcDDC0yZRQal3J0V7UC4_SAgYoWfw5VSorvO8gphg0sZvVAoqRY-AB/s640/IMG_3128.JPG" width="640" /></a></div>
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Dieser Dip ist schnell zubereitet und einfach köstlich zum frischen Gemüse und Grissinistangen. <br />
Das ist für mich ein perfektes Abendessen oder ein Snack für zwischendurch. Das ist auch eine schöne Idee fürs Picknick oder eine gesellige Runde mit Freunden. Auch als Aufstrich zum Brot oder Knäckebrot schmeckt dieser Dip sehr lecker!<br />
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<b>Für 2-3 Portionen:</b><br />
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100-150 g Möhren<br />
3 EL Schnittlauch<br />
200 g Doppelrahmfrischkäse<br />
schwarzer Pfeffer<br />
Salz <br />
Messerspitze Cayennepfeffer<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3OzM96NGXNgM4zA_w3I_zVY8gLGN2T2ByfI85cKxDc0LzhM1nUMdVOMyd5Mgo_6zphNbBIPhUY-K2V3eJFMwpkXg7oL0ILL5M04TH89Zv7RFIyLvSsOqnWNdIC6mj7YaX97lslC7MYV2h/s1600/IMG_3115.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3OzM96NGXNgM4zA_w3I_zVY8gLGN2T2ByfI85cKxDc0LzhM1nUMdVOMyd5Mgo_6zphNbBIPhUY-K2V3eJFMwpkXg7oL0ILL5M04TH89Zv7RFIyLvSsOqnWNdIC6mj7YaX97lslC7MYV2h/s320/IMG_3115.JPG" width="320" /></a>Karotten waschen, schälen und fein raspeln, den Schnittlauch waschen, abtrocknen und fein schneiden.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF46JIwmDQ03XuOByw6v6f_QcAznOctVcDNmaRLB8y9GFtNSoSIZjDA_Z_s0s3PBWim1BRF-eIJDSTXN_P4IBJPN1DSA8dRg1pfPoLWjUuxQfmznLVaX7ysXcV_x6PW-lUZubgSMSzcxfr/s1600/IMG_3116.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF46JIwmDQ03XuOByw6v6f_QcAznOctVcDNmaRLB8y9GFtNSoSIZjDA_Z_s0s3PBWim1BRF-eIJDSTXN_P4IBJPN1DSA8dRg1pfPoLWjUuxQfmznLVaX7ysXcV_x6PW-lUZubgSMSzcxfr/s320/IMG_3116.JPG" width="320" /></a></div>
<span style="color: #0000ee;">D</span>en Frischkäse dazu geben und gut vermengen. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonD4EEOBMRDEBbNzQoU_j4XA7JXXfB_YB8s_HOujB0rieSCEiHBGTYG9URX5s7pbiVXSvwtw9aWdjzFFjxKjiBVP1Hff9pqbmwAuyHalUiFd9X2f4DrF4T8jt1XQaDyGdCicC-LcNJ09W/s1600/IMG_3117.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonD4EEOBMRDEBbNzQoU_j4XA7JXXfB_YB8s_HOujB0rieSCEiHBGTYG9URX5s7pbiVXSvwtw9aWdjzFFjxKjiBVP1Hff9pqbmwAuyHalUiFd9X2f4DrF4T8jt1XQaDyGdCicC-LcNJ09W/s320/IMG_3117.JPG" width="320" /></a>Salzen, pfeffern, mit Cayenne abschmecken. <br />
Der Dip ist fertig! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-S_Uo0P6pWix5C0arnFNHqqQHGAEttbZ2uSG0eF6pBQMYE0F41Lwgt0sWpm3yJ4OGKrMc-FKi2iibwUjB8KgcJPhUE3-bt8nuVP17N1p88cMZUWyXmRsYj1SZ277VraDIu_Eh__QxdcJD/s1600/IMG_3121.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-S_Uo0P6pWix5C0arnFNHqqQHGAEttbZ2uSG0eF6pBQMYE0F41Lwgt0sWpm3yJ4OGKrMc-FKi2iibwUjB8KgcJPhUE3-bt8nuVP17N1p88cMZUWyXmRsYj1SZ277VraDIu_Eh__QxdcJD/s320/IMG_3121.JPG" width="320" /></a></div>
Dazu kann man Gemüsestifte von Karotten, Paprika, Gurke, Selleriestange, Zucchini oder Kohlrabi, oder aber auch salziges Gebäck oder Grissini reichen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlVEGiPMT5otVXm9hpw95FS7xrCWaj_-UBRXTRDg284P4jXzv_GCW4dF1I8jgzQNiFNtRuuGFzzHyH4P8ENNtwSiXQZ6brb4lGimWGmkEk_0wJuBcLzSX6mc5t6xa7EIFF87ECsjqZHY-/s1600/IMG_3124.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlVEGiPMT5otVXm9hpw95FS7xrCWaj_-UBRXTRDg284P4jXzv_GCW4dF1I8jgzQNiFNtRuuGFzzHyH4P8ENNtwSiXQZ6brb4lGimWGmkEk_0wJuBcLzSX6mc5t6xa7EIFF87ECsjqZHY-/s640/IMG_3124.JPG" width="640" /></a><br />
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Этот дип можно подать с овощами, крэкерами или хлебными палочками ( гриссини) на ужин или использовать его в качестве закуски с теми же ингредиентами.Он очень легко и быстро готовится. Его также можно взять с собой на пикник или использовать как намазку с хлебом и хлебцами.<br />
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<b>На 2-3 порции:</b><br />
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100-150 г моркови<br />
3 ст.л. зелёного лука<br />
200 г творожного сыра, н-р Филадельфия<br />
чёрный перец<br />
соль<br />
перец-кайен на кончике ножа<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3OzM96NGXNgM4zA_w3I_zVY8gLGN2T2ByfI85cKxDc0LzhM1nUMdVOMyd5Mgo_6zphNbBIPhUY-K2V3eJFMwpkXg7oL0ILL5M04TH89Zv7RFIyLvSsOqnWNdIC6mj7YaX97lslC7MYV2h/s1600/IMG_3115.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3OzM96NGXNgM4zA_w3I_zVY8gLGN2T2ByfI85cKxDc0LzhM1nUMdVOMyd5Mgo_6zphNbBIPhUY-K2V3eJFMwpkXg7oL0ILL5M04TH89Zv7RFIyLvSsOqnWNdIC6mj7YaX97lslC7MYV2h/s320/IMG_3115.JPG" width="320" /></a></div>
Морковь очистить и натереть на мелкой тёрке. Лук промыть, обсушить и мелко нарезать.<br />
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Добавить творожный сыр и хорошо перемешать.<br />
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