Traditional recipes

Votca in melon

Votca in melon

First we will make a hole to insert the blender into the watermelon, then as we mix, remove the contents and put it separately in a bowl where we add vodka, sugar syrup and fresh lemon.

If we have turned the whole interior into liquid, it is time to put it back in the watermelon, then in the fridge for an hour.

Yes, I know, it's like a week has passed :) all we have to do now is decorate with fresh mint and enjoy the flavor of the drink.


How to make a recipe for melon core jam (watermelon) with candied lemon peel?

Ingredients for melon jam with lemon

I started with lemon peel. I peeled the untreated lemon peels with a peeler and cut them into small pieces. Then I peeled the watermelon from the peel and seeds. I cut the melon core into cubes with the side of approx. 1.5 cm.

I squeezed the juice of a lemon and set it aside.


Watermelon Vodka - Recipes

The health benefits of watermelon

Lycopene being the main carotenoid in watermelon, would have a considerable impact on the body. According to a study, it would reduce the risk of chronic and cardiovascular disease, as well as cholesterol.

In addition, watermelon is rich in citrulline, an amino acid beneficial to immunity.

However, it would be a shame to waste watermelon peels, which can be just as beneficial for health. Watermelon peels can be used in delicious recipes.

1. Melon peel jam

- 1 kg of watermelon peel
- 500 g of fructose
- 30 ml of lemon juice
- 100 ml of liquid pectin
- jars with lids, sterilized

Cut the watermelon peels so that you keep only the white part between the red pulp and the green peel in small cubes. In a bowl, mix them with the fructose and leave them there for a few hours.

In a saucepan, boil the composition, stirring for at least 30 minutes, then add the lemon juice and liquid pectin.

Cook for another 10 minutes. While the liquid is still hot, pour it into jars and seal with lids. Place the jars upside down and let them cool.

2. Salted watermelon peel

It is a perfect recipe to complement cheese or salami.

- 250 g watermelon peel
- 250 g fructose
- 50 ml of white wine vinegar
- suc lemon juice
- Cinnamon
- salt
- a few cloves

Cut the watermelon peels into cubes and leave them to soak in salted water overnight. The next day, drain the shells, put them in a saucepan and cover them with water. On low heat, simmer for about 30 minutes, then drain.

In another saucepan, add fructose, vinegar, water, lemon juice, cinnamon stick and a few cloves. Boil for 10 minutes until you get a syrup. Add the watermelon peels and cook until transparent. Pour the shells into previously sterilized jars.

3. Gazpacho with melon peel and cucumber

- 250 g watermelon peel
- 250 g of cucumber peel
- 100 g of cherry tomatoes
- a few slices of old bread
- 50 g of pine nuts
- 2 cloves of garlic
- 1 onion
- A little chopped parsley
- 30 ml of white vinegar
- 1 glass of water
- salt and pepper

Chop the garlic and onion. Cut the watermelon peel into cubes.

Soak the old bread in white vinegar, then add all the other ingredients except the pine nuts.

Mix everything vigorously and pour gazpacho into a bowl. Season with salt and pepper, then add the pine nuts. Garnish with a sprig of parsley.


Triple dry - the famous citrus cocktail liqueur

Triple Sec - citrus liqueur with herbs. The power of this drink can be from fifteen to thirty-five degrees and even sometimes forty. The producers of this drink make various hard liquids.

The name "bd Sec" in French means "dry triple" - this is due to the distillation of the drink. The technology of its preparation is kept secret, but at home you can still make a drink similar to the original. Triple Sec is often used in desserts, based on it, you can prepare many beautiful and tasty alcoholic cocktails ..

The history of the drink, its characteristics, the technology of preparation on an industrial and home scale, as well as recipes for the most popular cocktails, are described in this article.

Description

Triple-s liqueur is a classic sweet alcoholic drink, with orange flavor, whose resistance can vary from 15 to 35 degrees.

The history of this drink dates back to the second century, and the exact recipe is kept in strict confidence. One thing is known for sure: the basis for the preparation of liqueur is dried orange peel, which is infused for at least a day with alcohol.

The manufacturing technology of this aromatic liquid necessarily involves triple distillation or distillation. This gave the name of the drink - & quotquot triple sec & rdquo can be translated as & bdquode three times dry & rdquo.

A three-second liqueur cocktail will become an adornment of any festive party or a pleasant holiday, but you can drink this drink in its pure form.

The story

Jean-Baptiste Combier - French distillery - in the first half of the nineteenth century, launched for the first time the production of this amazing stunning. The version that Francois Raspail found his friend's prison recipe that led him to experience an orange has not been confirmed - the liqueur was created before he met.

  • Most likely, the Combier invention was adjusted only by the advice of a friend to introduce aloe and cinnamon, nutmeg and saffron, cardamom and myrrh in the composition.
  • In any case, Triple Sec production technology has not changed since its inception, and the new liqueur has been named Royal Combier Grande.
  • In the second half of the 19th century - after an exhibition tasting in Paris - true fame came to drink.

In fact, all shades of Curacao liqueur and the popular Cointreau are Triple Sec liqueur brothers. They are based on the outline of an orange, and small adjustments to the recipe accentuate the taste of each alcohol.

Effects on the body: promotes digestion, invigorates and improves mood.

Production secrets

The technology is based on the triple distillation of alcohol tincture from orange peel. Spicy herbs add a spicy note to an orange drink. At the end, the liqueur is sweetened.

Some manufacturers prepare cognac or brandy (such as Grand Marnier) or take clear alcohol in gold or orange. However, the taste of Kiper Triple Sec and Bols Triple Sec is practically indistinguishable.

You can only understand the difference between them in the laboratory. Popular brands of liqueur - & bdquoCuracao & rdquo and & bdquoCombier & rdquo are distinguished rather than the taste of alcohol, but its degree.

Triple Dry Liqueur at home

For the orange liqueur, you and I will need the following ingredients:

1. Oranges for Triple Sec liqueur should be rinsed thoroughly under running water. Then separate the skin from the pulp. We remove all white stripes. Then cut the orange into cubes. If possible, the juice that begins to flow is immediately drained into a separate bowl.

2. Orange juice is prepared in the same way.

3. Put the orange in a saucepan with a volume of about one liter. The juice that the oranges leave must be poured into a saucepan.

4. Then you have to pour all the sugar into the oranges at once. So, the oranges will start the juice faster.

5. Simmer so that the sugar is not caramelized, we need to add 50-70 grams of water. After a while, the water evaporates and only sugar and orange juice remain.

6. Then you can use the potato pusher and, as much as possible, crush and release the orange juice as much as possible.

7. After the orange juice is boiled with sugar, we need to measure 200 grams of the 40th drink. We measure vodka with the help of a measuring cup or an ordinary glass with facets, which must be on the farm.


8. Pour the vodka into oranges. Bring to a boil and remove from the heat. Let the orange liqueur & bdquoTriple Sec & rdquo boil for about 20-24 hours.

9. After our liquid is infused, we must strain it, separate the pulp from the orange liqueur. This can be done both through an iron sieve and the grandmother's way through gauze.

The so-called orange cake do not rush to throw. From it you can make desserts & bdquobețive & rdquo or put on top any pastry for flavor and refinement.

Triple Sec orange liqueur can be used as a digestive, drink at the end of the meal in pure form. On a cold winter evening, make yourself a hot coffee, add a little orange liqueur, please, with a wonderful taste and aroma.

And in summer, it can be used as a tonic drink, adding a large amount of ice, diluting it with a carbonated drink, spirit or grater.

Another Triple Sec orange liqueur recipe

Orange liqueur - tastes in summer

  • four juicy oranges
  • cinnamon (stick, not powder)
  • 380 grams of sugar
  • 700 ml of flavorless vodka (the better the vodka, the softer the liqueur)
  • 450 ml of water

There are several famous orange liqueurs, such as Cointreau, Triple Sec, Gran Marnier, Kalua, Joseph Cartron. Such liqueurs are part of many famous cocktails. However, these liqueurs are not cheap (the quality and taste are quite consistent with the price). And since I need orange liqueur to make cocktails, I decided to make it at home.

However, in fairness, it should be noted that in its pure form, this liqueur is not very bad, it resembles the sun in liquid form and smells simply amazing. The preparation of this liquid is simple, the ingredients are not expensive, you just have to have a remarkable resistance, so as not to try this liquid prematurely.

  1. Prepare sugar syrup - pour the water into a saucepan and bring to a boil, when the water boils, reduce the gas slowly, stirring constantly, add sugar. Stirring constantly, boil the syrup until it thickens.
  2. I wash the oranges carefully and cut the peel thin. And send the sugar stick and cinnamon in the boiled sugar syrup.
  3. Squeeze the orange juice and pour it into a saucepan with syrup. Then pour the vodka and mix well.
  4. Pour the prepared mixture into bottles and send them for three days in a dark place.
  5. After three days, the mixture must be filtered (I filtered twice) and put in a dark place for another two weeks.

After two weeks, you can enjoy your own orange liqueur cooked or prepared based on pleasant cocktails.

Triple Sec liquid cocktail recipes

Japanese shoes

  • 30 ml of Midori melon liqueur
  • 30 ml Triple Sec (Cointreau)
  • 30 ml of lemon juice

  1. Mix all ingredients in an ice stirrer.
  2. Strain into a cooled glass.
  3. Garnish with a slice of melon.

The Japanese footwear cocktail is a sophisticated, refreshing drink. When making a cocktail, it is important to measure all the ingredients correctly.

Alligator

  • Triple Sec - 30 ml
  • Vodka - 45 ml
  • Liqueur Midori - 30 ml
  • Lemon syrup - 15 ml
  • Orange juice - 15 ml
  • Sprite - 15 ml
  • Orange - 1 circle

  1. Stir the liqueurs and vodka in an ice stirrer.
  2. Pour over the filter into a beaker.
  3. Add juice, syrup and spirit.
  4. Decorate the edge of the glass with orange.
  1. Pour into a stack of Kalua, Triple Sec and Sambuca.
  2. Set fire to the result and drink through a straw.

Mai tai

  • Triple Sec - 15 ml
  • Light rum - 40 ml
  • Closed rum - 20 ml
  • Almond syrup - 15 ml
  • Lime juice - 10 ml
  • Fresh mint - 1 onion
  • Pineapple - 1 slice
  1. Stir all the liquids in an ice stirrer.
  2. Pour through a strainer into a 1/3 cup crushed ice.
  3. Garnish with mint and pineapple.

Hawaii

  1. Stir all the ingredients in an ice stirrer.
  2. Strain through a strainer into a glass.

Devonia

  1. Fill a cocktail glass with half an ice.
  2. Pour gin into it.
  3. Add the cider.
  4. Add liqueur.
  5. Gently mix the contents of the glass.

Derby Daiquiri

  • 40 ml Bacardi Rum Alb
  • 10 ml lime juice
  • 25 ml orange juice
  • 10 ml Triple dry (Cointreau)
  • 7 ml sugar or sugar syrup

Decoration: slice of lemon or lime

Plates: Martini glass, stirrer

  1. Mix all the ingredients in an ice stirrer.
  2. Pour the contents into a glass.
  3. Garnish with a slice of lime or lemon.

Strawberry daisy

  • Triple Sec - 25 ml
  • Tequila - 35 ml
  • Strawberry liqueur - 25 ml
  • Lemon juice - 10 ml
  • Strawberries - 1/2 grain
  • Cooking method

  1. Stir all the liquids in an ice stirrer.
  2. Pour over the filter in a martini glass.
  3. Decorate the edge of the glass with strawberries.

Golden Daisy

  • 60 ml tequila (Aged)
  • 15 ml Triple dry (Cointreau)
  • 30 ml lemon juice (lemon)
  • 30 ml Grand Marnier Liquor

Decoration: lemon slice (lemon), cherries

Plates: a glass of Margarita, a stirrer

  1. To get the Golden Margarita cocktail, mix in a Tequila Añejo stirrer, Grand Marnier liqueur, lime juice and lots of ice.
  2. Garnish with a slice and a lime umbrella.

Blue daisy

  • 60 ml tequila
  • 15 ml Triple dry (Cointreau)
  • 30 ml lemon juice (lemon)
  • 30 ml Curacao blue liqueur

Decoration: lime slice (lemon), umbrella

Plates: a glass of Margarita, a stirrer

  1. Pour the tequila, lemon juice, Cointreau liqueur and blue Curacao liqueur into an ice stirrer.
  2. Shake all this carefully and pour into a glass, soak the edges in salt.
  3. Garnish with a lime wedge.

The first blood

  • Triple Sec - 60 ml
  • Thorn liqueur - 40 ml
  • Cherry juice - 1 dash
  • Grenadine syrup - 1 dash
  • Lemonade - to taste
  • Cherry cocktail - 2 pcs ..
  1. Combine the juice and liqueurs in a glass to mix with the ice.
  2. Strain through a strainer into a glass.
  3. Top with lemonade.
  4. Drain the grenadines.
  5. Garnish with cherries on a frog.

Postprandial

  1. Squeeze the lemon juice.
  2. Mix all the liquids in an ice stirrer.
  3. Pour over the filter into a beaker.
  4. Decorate the edge of the container with a spiral of lime peel.

Radiator

  • Triple Sec - 15 ml
  • Light rum - 15 ml
  • White dessert vermouth - 25 ml
  • Orange - 1 slice
  1. Shake all liquids in a crushed shaker.
  2. Strain through a strainer into a glass.
  3. Garnish with orange.

Newton's apple

  1. Combine all components in an ice mixing bowl.
  2. Pour over the filter into a beaker.

Kamikaze

  • 30 ml Cointreau liqueur (Triple Sec)
  • 30 ml of vodka
  • 30 ml of lemon or lemon juice

For decoration: slice of lime

  1. Mix all ingredients in an ice stirrer.
  2. Pour into a stack.
  3. Heat the finished cocktail with a slice of lemon or lime.

The Kamikaze cocktail was first made in Japan. Translated from Japanese, & bdquoKamikaze & rdquo means & bdquoDivine wind & rdquo, this is the name of a typhoon, which in 1274 and 1281 destroyed all the ships of the Mongol army in Khan Khubilai, approaching the coast of Japan.

In the second half of the twentieth century, the word "kamikaze" was used to refer to Japanese suicide bombers who appeared in the final phase of the war on the Pacific coast.

Today, the Kamikaze cocktail is one of the most popular cocktails in the world. The cocktail has gained much fame due to its lethal effect and ease of preparation.

Flirtini

  • 15 ml vodka
  • 15 ml liqueur De Kuyper Triple Sec orange
  • 25 ml pineapple juice
  • champagne.

Recipes for watermelon diet

Watermelon salad with cheese

This salad should be served shortly after cooking.
For 6 servings, you need:
6 spinach dogs
2 cups watermelon (cubes), seedless
1/2 cup finely chopped onion
1/2 cup crumbled cheese
pepper

In a large bowl, mix the spinach, melon, onion and cheese. Before serving the salad, sprinkle with vinegar and season with peppercorns.

Watermelon in vinegar

2 teaspoons cherry or honey jelly
1/4 cup seedless watermelon
2 teaspoons vinegar
1/4 teaspoon garlic powder
1 teaspoon olive oil
Put the jelly (or honey) in a saucepan and melt it over low heat. After it has cooled, pour it over the watermelon and add the rest of the ingredients. Store the pasta obtained in the refrigerator and shake well before consumption.

Watermelon cocktail

2 watermelon dogs (cubes)
30 ml vodka
Melt the watermelon in a mixer to obtain 200 ml of liquid. Natural juice and vodka are added over the obtained liquid. Put the mixture in a martini shaker, along with 5-6 ice cubes. Shake the ingredients very well and release them in a martini glass. On top you can put ice cream or ice cubes and decorate the cocktail with a slice of watermelon.

Watermelon stuffed with fruit

1 long watermelon
1 cantaloupe (melon, very sweet)
1 sugared watermelon
1 pineapple
2 peaches or nectarines
2 cups grapes
mint leaves

Cut the watermelon into a basket, remove the core, remove the seeds and refrigerate. Meanwhile, cut the melons and peaches into cubes and mix them. Over these, pour honey and put them in the fridge. Before serving (16 servings) put all the ingredients in & ldquocos & ldquo and garnish with grapes. Separately, combine the lime honey with the remaining ingredients, and pour the composition over the other fruits. Season them with mint leaves.

Disclaimer: The information in this article belongs exclusively to the author of this material and gives a personal experience in the fight against extra pounds. Any medical recommendation contained in this material is for informational purposes only. The results are not typical, they can vary from individual to individual and may depend on everyone's lifestyle, health, but also other factors.


MENUS for 9 days in the Dissociated Diet 3 & # 8211 3 & # 8211 3

Breakfast: grilled chicken breast with salt and spices.

Snack: a simple coffee.

Lunch: grilled mackerel, salted and seasoned.

Snack: a glass of natural orange juice.

Dinner: steamed turkey meat.

DAY 2 & # 8211 MEAT

Breakfast: lean chicken or turkey ham.

Snack: a simple coffee.

Lunch: grilled fish, seasoned.

Snack: an unsweetened tea.

Dinner: boiled beef.

DAY 3 & # 8211 MEAT

Breakfast: steamed chicken legs.

Snack: a simple coffee.

Lunch: baked fish with spices.

Snack: a glass of natural apple juice.

Dinner: seafood, or grilled beef.

DAY 4 - DAIRY (skimmed)

Breakfast: sweet cottage cheese, sweet milk.

Snack: buttermilk.

Lunch: telemea, yogurt.

Snack: kefir.

Dinner: telemea, whipped milk.

DAY 5 - DAIRY (skimmed)

Breakfast: sweet cottage cheese, milk.

Snack: a simple coffee.

Lunch: telemea, chefir.

Snack: buttermilk.

Dinner: telemea, yogurt.

DAY 6 - DAIRY (skimmed)

Breakfast: milk, sweet cheese.

Snack: cheese.

Lunch: sweet cottage cheese, yogurt.

Snack: unsweetened tea.

Dinner: kefir, telemea.

DAY 7 - VEGETABLES AND FRUITS (what do you find, by season)

Breakfast: eggplant salad, tomato salad, onion, pepper, radish, cucumber.

Snack: peaches, strawberries, tangerines, grapefruit.

Lunch: green beans with baked mushrooms, lettuce.

Snack: grapefruit, nectarines, watermelon, apples.

Dinner: cauliflower with carrots and celery in the oven.

DAY 8 - VEGETABLES AND FRUITS (what do you find, by season)

Breakfast: grilled mushrooms, cabbage salad.

Snack: melon, peach, kiwi, and a coffee.

Lunch: Broccoli, carrots and baked celery, salad of tomatoes, peppers, onions and lemon.

Snack: apples, tangerines, cherries, blackberries.

Dinner: boiled cauliflower salad with onions.

DAY 9 - VEGETABLES AND FRUITS (what do you find, by season)

Breakfast: lettuce with sliced ​​or grated carrot, peppers, onions, cucumbers and tomatoes.

Snack: apples, melons, oranges, peaches.

Lunch: Baked eggplant with cauliflower and broccoli.

Snack: pomelo, kiwi, tangerines, cherries, strawberries.

Dinner: radish salad with celery and baked mushrooms.


4 ideas for how to use watermelon in recipes

1. Watermelon sandwiches

You certainly tried as a child, when you went to your grandparents, to eat watermelon with bread. It's that simple! And you can enhance this classic idea by making a sandwich. You can experiment with different kinds of bread and you can add other ingredients, just as light and healthy: salad, your favorite cheese, pieces of grilled chicken or cucumbers. You can eat the bread as it is or you can toast it!

Lemonade with watermelon is refreshing in summer.

2. Grilled watermelon

If you keep going to the green grass and you've already heated the grill, why not try throwing some pieces of watermelon on it? Cut it into thin slices, add some spices if you feel the need, and then put it on the grill. Try some lime, pepper and mint juice.

3. Add it to salads

Salads are one of the easiest ways to use watermelon in recipes. But what goes well with everything? You can add all sorts of other ingredients, such as cheese, spinach, arugula or salad leaves, nuts, almonds, pumpkin or sunflower seeds, boiled eggs, pieces of grilled chicken or turkey.

Don't forget to add a little olive oil and lemon or lime juice.

4. Use it in drinks

Watermelon goes very well in lemonades, but also in cocktails. You can also make fresh if you have a blender: mix watermelon with carrots, apple juice or coconut milk. Experiment to your heart's content.

As for alcohol, for hot summer evenings, it's good to know that watermelon "plays" well with rum, mint and lime juice (for a sugar-free mojito). But you can also combine it with vodka, tequila and triple dry - like alcohol - and cranberry, raspberry or blackberry juices. Don't forget the ice cubes! Here it is again a non-alcoholic cocktail idea to try.

Looking for other refreshing recipes for this summer? We also have some ideas for fruit salads to make!


Watermelon on pineapple bed

Image from Pixabay

ingredients: 500 g seedless watermelon, cut into small cubes, 2 cups orange juice, 1 cup grapefruit juice, 1/2 cup lemon, 1 pineapple (or 2 oranges) cut into cubes, 2 teaspoons honey, fresh mint.

Method of preparation: honey at room temperature mix with lemon juice. Then combine the orange, grapefruit and lemon juice with honey. We put everything in the fridge. During this time we cut the watermelon into large pieces. Add them over orange slices and season with a few fresh mint leaves, previously crushed.

Put the mixture in large ice cream cups next to two ice cubes. Pour the citrus juice on top. We have a perfect combination of citrus vitamins, seasonal melon and natural honey.


Fantasy cake in five layers

INGREDIENTS

  • For 3 sheets on the back of the 30/42 cm tray:
  • 4 yolks
  • 12 tablespoons sugar
  • 12 tablespoons oil
  • 12 tablespoons milk
  • 1 pinch of salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda, or 1 teaspoon ammonium for cakes
  • 1 teaspoon apple cider vinegar
  • flour content (650-700 gr)
  • flavors (vanilla, lemon, rum)
  • For the lemon cream:
  • 4 medium egg yolks
  • 175 gr sugar
  • 600 ml milk
  • peel and juice from a large, organic lemon
  • 45 gr starch
  • 15 gr flour
  • 200 gr butter with 82% fat
  • 1 pinch of salt
  • For 2 blackberry tops with chocolate and nuts:
  • 8 egg whites
  • 200 gr sugar
  • 400 gr of dark chocolate
  • 200 gr butter with 82% fat
  • 200 ml of milk
  • 150 gr coarsely ground walnut
  • 250 gr flour
  • 1 pinch of salt
  • 1 teaspoon rum essence
  • 1 sachet of baking powder
  • 1 pinch of baking soda
  • 1 teaspoon lemon juice
  • For topping:
  • 750 gr apricot jam with melon
  • 1 tablespoon starch

METHOD OF PREPARATION

For the three sheets on the back of the tray, put the yolks in the bowl of the mixer and sprinkle a little salt over them. Mix them, then add the sugar and your favorite flavors. We can put vanilla essence, or extract, lemon essence, or lemon peel, rum essence, etc. We do not exaggerate, we put 2 teaspoons only of a flavor, we do not mix them. Mix the yolks with the sugar until it melts and the composition becomes frothy. Then, in turn, add the oil and milk and mix after each mixture. Add the baking soda or ammonium quenched in the vinegar (I use baking soda). At the end, add the flour mixed with baking powder and knead a homogeneous dough, slightly firm and non-sticky. Add the flour gradually, until the dough no longer sticks to your hands, but it should not be very hard. Cover the dough with a fresh foil and let it rest at room temperature for 20 minutes.

Turn the oven to 180 degrees 10 minutes before spreading the sheets. Divide the dough into three approximately equal parts that we spread, one by one, on the floured table. Grease the back of the pan with oil and sprinkle with flour. Roll the first sheet of dough on the rolling pin and transfer it to the back of the tray. We cut it nicely and evenly and prick it with a fork from place to place, so as not to deform during baking. Bake the dough sheets for 3-5 minutes at 180 degrees. We do not brown the sheets, we just dry them, because they bake very quickly, being thin.

For blackberry countertops, melt the chocolate with the butter and milk. Stir vigorously until the chocolate and butter are melted and the composition is homogeneous, then turn off the heat. Sprinkle a pinch of salt over the egg whites and then mix them until they become frothy. Gradually add the sugar and mix until you get that firm meringue that stays fixed on the walls of the bowl. Pour over the meringue the chocolate composition, slightly warm and mix. Remove the mixer and insert a spatula.

Sift the flour together with the baking powder, and quench the baking soda in the lemon juice. Add to the top composition first the baking soda, then, gradually, the flour mixed with baking powder and coarsely ground walnuts. Homogenize the composition by mixing gently with circular movements from bottom to top, to remain slightly aerated.

Divide the composition into two equal parts and bake two countertops. Wallpaper the tray with baking paper at the base, and grease the walls with oil and spread the first countertop composition in it. Put the tray in the oven, preheated and bake the egg whites at 180 degrees for 30-35 minutes. We do the toothpick test to make sure it's baked. We do the same with the next countertop.

We can bake a single countertop and then cut it in half to shorten the time.

For the lemon cream, put the yolks in a double-walled bowl and sprinkle salt over them. Add the finely grated lemon peel, mix well and leave for 2-3 minutes to intensify the color. Add the sugar, which we grind, to turn it into powdered sugar. Again, mix the yolks with the sugar until they become frothy. Then, dilute them with a little cold milk, add the starch mixed with the flour and mix the composition. We add the rest of the milk hot, stirring intensely for homogenization.

Put the cream bowl on low to medium heat and stir continuously until it thickens like a pudding. Turn off the heat, cover the cream with cling film, on contact, then let it cool. After cooling, gradually incorporate the soft butter, kept at room temperature and lemon juice, mixing vigorously for homogenization. Let the cream cool before using it on cakes and pies. Before use, we put the mixer in it, to give it creaminess.

For topping, mix the jam with the starch and boil the mixture until it thickens slightly and becomes consistent.

Now, I also added a spoonful of condensed caramel that I had in the fridge and I wanted to get rid of it, but I didn't pass it on to the ingredients because only the jam plus starch is enough, for those who don't have that condensed caramel .

How do we assemble the Fantasy Cake in five layers?

In the tray where we baked the tops, place one of the baked sheets on the back of the tray and spread half of the lemon cream over it. Place one of the blackberry tops on top of the cream and grease it with half of the topping. We continue with another baked sheet on the back of the tray, lemon cream, blackberry top, topping and the last sheet.

Cover the cake with foil and place a weight on it (some thick books, dictionaries, or a thicker shredder). Let the cake cool for at least 5-6 hours before serving, or even overnight. The sheets will hydrate from the cream and will increase their volume while becoming very tender.

Powder the cake with sugar and slice it nicely with a sharp-edged knife and a thin blade, or a serrated but very thin knife.

I hope this recipe inspires you Fantasy cake in five layers, and the combination of sheets + creams + countertops + topping, you can adapt it to your own taste.


Vodka and melon cocktail

Cocktail with vodka and watermelon from: watermelon, melon, vodka, lime juice, mint, ice.

Ingredient:

  • 1/4 watermelon
  • 1 round melon
  • 1 cantaloupe
  • 100 ml vodka
  • 1 tablespoon lime juice
  • fresh mint leaves
  • ice cubes

Method of preparation:

Peel a squash, grate it and cut it into cubes. Keep a sweeter half of the melon.

Put the watermelon cubes in the blender together with 3-4 ice cubes, a few mint leaves and mix.

Transfer everything to a cold decanter. Put the cubes of melon in the blender together with the vodka and lime juice, mix, then pour over the mixture of watermelon, mint and ice. Let cool for at least an hour.

When serving, place many ice cubes in the carafe and pour the cocktail into tall glasses.

Using a teaspoon, cut out spheres from the melon (from the preserved half) and add to each glass.


Video: Γρανιτα καρπουζι!!!!!!!!! (December 2021).