???? Kinder cheesecake recipe storytime|My MIL wants to be in the delivery room
???? Kinder cheesecake recipe storytime
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Πανεύκολη Κις Λορέν (Quiche Lorraine) | Dimitriοs Makriniotis
Tο πρώτο μου βιβλίο με τίτλο “ΚΕΪΚ” κυκλοφόρησε!
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Υλικά για την τάρτα
-300 γρ. αλεύρι για όλες τις χρήσεις
-200 γρ. βούτυρο αγελάδος LURPAK
-50 ml νερό
-5 γρ. αλάτι
Υλικά για την γέμιση
-200 ml κρέμα γάλακτος ARLA
-200 γρ μοτσαρέλα ARLA
-200 γρ. μιξ τυριών Pasta Gratinar ARLA
-100 γρ. ζαμπόν γαλοπούλας
-4 μεσαία αυγά
-Αλάτι
-Πιπέρι
Εκτέλεση για την τάρτα
Στον κάδο του μίξερ, με το φτερό, χτυπάμε σε μέτρια προς δυνατή ταχύτητα το βούτυρο παγωμένο, μαζί με το αλεύρι και το αλάτι, μέχρι το μείγμα μας να δείχνει σαν άμμος.
Αμέσως μετά, προσθέτουμε σιγά σιγά, σε 2-3 δόσεις, το νερό, ανακατεύοντας κάθε φορά μέχρι να γίνει ένα ζυμάρι.
Στη συνέχεια, αδειάζουμε το ζυμάρι μας μέσα στη ταρτιέρα και με τα χέρια μας το απλώνουμε ομοιόμορφα παντού.
Εκτέλεση για την γέμιση
Σε ένα μπολ, βάζουμε την κρέμα γάλακτος, τα αυγά, το αλάτι και το πιπέρι και ανακατεύουμε με ένα σύρμα χειρός, μέχρι να ομογενοποιηθούν.
Αμέσως μετά, απλώνουμε μέσα στην τάρτα μας τα τυριά ομοιόμορφα παντού, βάζουμε από πάνω την γαλοπούλα που έχουμε κόψει σε κομμάτια και τέλος το μείγμα της κρέμας με τα αυγά, φροντίζοντας να πάει παντού.
Ψήνουμε σε προθερμασμένο φούρνο στην μεσαία σχάρα, στους 180 βαθμούς, στον αέρα, για περίπου 30-35 λεπτά.
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8 Desserts in 1 Pan (Gluten-Free + Dairy Free) - It's Raining Flour Episode 156
8 Desserts in 1 Pan - 8 Desserts in 1 Sheet Tray (Gluten-Free + Dairy Free)
Written Recipe:
Sweet Loren’s Cookies:
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This “8 Desserts in 1 Pan” is epic! I used my all-time favorite Sweet Loren’s Gluten-Free Chocolate Chunk Cookies to create this over-the-top dessert inspired by Tasty’s “8 Desserts in 1 Sheet Tray” video.
Thank you Sweet Loren’s for sponsoring this post!
Inspired by:
Check out my website here: itsrainingflour.com
Camera Equipment:
My Favorite Camera! Great autofocus! Canon 80D (without lens):
My Basic Kit Lens:
Other camera: Canon 70D (also excellent):
Older Camera (good, but not great at focusing; good starter camera):
Azden Pro XD Lav Mic System:
64 GB SD Card:
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Thanks a ton for watching! See you next time!
Dalya
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Professional Baker Teaches You How To Make QUICHE!
Quiche is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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SAVORY PIE CRUST
Yield: Enough for one 2-crust pie
Prep Time: 15 minutes
Ingredients
4 cups (500 g) cake & pastry flour
1 ½ tsp (7 g) salt
1 cup + 2 Tbsp (250 g) unsalted butter, at room temperature and cut into pieces
½ cup (125 mL) cool water
2 eggs
Directions
1. Place the flour and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment (food processor not recommended.) Add the butter and mix with electric beaters (or on medium-low speed) until the butter is fully incorporated into the flour – it will have a sandy texture (the opposite of a conventional North American pie crust technique).
2. Whisk the water and eggs together and add this all at once to the flour. Mix ONLY until the dough takes on a rough, shaggy texture but does not come together. Do not shape or handle the dough but place it in a smaller bowl, cover the bowl with plastic wrap and chill for 2 hours to set the butter.
3. Turn the shaggy dough out onto a clean work surface and bring it together with your hands by flattening and folding the crumbs and crumbles in as you do. Divide the dough into 2 pieces and shape into discs.
4. At this point, the dough can be rolled and used as recipes specify, or wrapped and chilled or frozen for later use.
LEEK & GRUYERE QUICHE
Yield: 1 9-inch fluted quiche
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients
½ recipe savoury pie crust
1 Tbsp butter
1 ½ cups (375 mL) chopped leeks, white and light green part only
1 cup (80 g) coarsely grated Gruyere cheese
4 large eggs
1 2/3 cups (400 mL) whipping cream
pinch grated nutmeg
pinch salt & pepper
Directions
1. On a lightly floured work surface, roll out the pastry to a circle just under ¼-inch thick. Line an ungreased fluted removable-bottom tart pan, dusted with flour, pressing into the edges well and trimming away any excess dough. Chill the pastry for 30 minutes.
2. Preheat the oven to 400 F (200 C). Place the chilled pastry shell on a parchment-lined baking tray. Pierce the bottom of the crust with a fork to prevent air pockets from forming. Place a piece of foil completely over the crust and fill the shell with raw rice or beans (or pie weights). Bake the crust for 10 minutes, then remove the foil with the weights and bake 10 minutes more. The crust will only brown at the edges, less than a traditional pie crust. Allow the crust to cool while preparing the filling.
3. Reduce the oven temperature to 350 F (180 C). Melt the butter in a sauté pan over medium heat and add the leeks, sautéing until tender, about 10 minutes. Sprinkle the leeks over the bottom of the cooled crust and top this with the grated Gruyere.
4. Whisk the eggs lightly, then whisk in the cream, nutmeg, salt & pepper (add just a pinch of salt, since most of the seasoning comes from cheese). Pour this slowly into the crust, allowing the filling to seep in between the leeks and cheese. Bake the quiche for 40 to 45 minutes, until it no longer jiggles when gently moved. Allow the quiche to cool for 15 minutes before slicing to serve.
Alternatively, the quiche can be baked a day ahead and chilled, then warmed in a 300 F (140 C) oven for 30 minutes before serving.
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#OhYum #Quiche #PieCrust
CHEESE CAKE RECIPE ALA LOREN
IN THIS VIDEO I AM GOING TO SHOW YOU HOW I BAKE MY FAVOURITE CHEESE CAKE
#cheesecakerecipe #yummy #fluffy
QUICHE LORRAINE: RICETTA FACILE
★ INGREDIENTI, DOSI E PROCEDIMENTO:
La quiche lorraine è considerata la “mamma” di tutte le torte salate: di origini francesi, questa ricetta prevede una base preparata con una pasta frolla salata, che abbraccia una ricca farcitura a base di pancetta, panna, formaggio, uova e un pizzico di noce moscata. Perfetta sia sul tavolo del buffet che come secondo piatto, ma anche come piatto unico da portare al lavoro per pranzo!
★ VUOI ALTRE VIDEORICETTE? ???????????????????????????????????? ???????? ???????????????????????? ►
CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA!
★ INGREDIENTI (Dosi per 6 persone)
PER LA FROLLA SALATA
Burro 125 g
Farina 00 250 g
Uova (circa 1 medio) 52 g
Sale grosso 5 g
PER LA FARCITURA
Panna fresca liquida 450 g
Pancetta (tesa) dolce 200 g
Groviera (formaggio Gruyère) 150 g
Uova (circa 3 medie) 165 g
Tuorli (circa 1 medio) 18 g
Sale fino q.b.
Pepe nero q.b.
Noce moscata q.b.
► SECONDI PIATTI: TUTTE LE RICETTE
► ANTIPASTI: TUTTE LE RICETTE
► TUTTE LE RICETTE DI GIOVANNI
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GialloZafferano è il sito di cucina numero 1 in Italia! Vieni a scoprire tantissime ricette facili e veloci, dagli antipasti ai dolci passando per primi e secondi piatti sfiziosi: con noi cucinare diventa facilissimo!
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