Orientally cooked beef

INGREDIENTS:
(makes for 2)
200 g - beef sirloin (in an ideal)
30 g - onions
30 g  - a celery (stalk)
30 g  - field mushrooms
~ 10 g  - corn starch (corn it is considered that is better :)
50 ml - soy sauce
1 piece - paprika (I took a half yellow and red - more colours, I like it)
Parsley bunch
20 g  - sesame
vegetable oil
salt, pepper to taste


COOKING:
1. To smooth out tenderloin from films, to cut plastic in 1 cm (it is possible to cut on slices less, and it is possible to leave plasticity - on your taste. it is pleasant to us slices). Roll in in starch.

2. To wash, peel and cut field mushrooms plates and in half. To chop onions into cubes. Pepper small slivers. To cut a stalk of a celery thickness in 0,5 cm. It seems no vegetables forgot :) Generally, prepared vegetables. (don't cut too small)

3. On strongly warmed frying pan to fry meat, when lay out meat in a frying pan - don't overturn, don't disturb and don't bother it! ) let's it be roasted a few about 1-1,5 min. and then turn.

4. Add vegetables and scald them, i.e. heat, without changing color and a form. Then add soy sauce and  warm up, if necessary to add some water. Sauce has to thicken a little.

5. Lay out a hill on the center of a plate and sprinkle slightly subfried sesame.


Bon apetite!

Chocolate pie with prunes

Fantastically chocolate and easy, but nourishing!

According to the recipe taken from a site Niksya.ru (Nina Tarasova - the Petersburg pastry)

* I changed the only thing - added walnut pieces in prunes which were used in decorating, i.e. put them all on the top, but it's optional, so in ingredients I didn't add it. And, still water I used about 200 ml, instead of 220 ml.

INGREDIENTS:

Chocolate biscuit:

80 g of a flour

30 g of unsweetened cocoa of powder

130 g of sugar

3/4 tsp of soda

1/2 tsp of a baking powder

1/4 tsp of salt

1 big egg of room temperature

1 tsp of milk

3 tablespoons of vegetable oil

1/2 tsp of vanilla extract

200-220 g of water

Prunes:

3 bags of Earl Grey tea

250 ml of water for tea

25 pieces of prunes

Mousse:

280 g of bitter chocolate

350 g of cream 33%-35%

COOKING:

Prunes:

1. From bags make tea and wet in it prunes for the night. On the morning cast away on a colander and let's liquid flow down completely. It is possible to blot dried fruits with a paper towel. Then choose 10-12 biggest berries, you will need it for decoration, and the rest small chop.

Chocolate biscuit:

2. Warm an oven to 180C. Prepare a form of 20 cm in the diameter, slightly grease it with butter and powder with a flour.

3. Sift together a flour, cocoa powder, sugar, soda, a baking powder and salt. Put everything in a mixer bowl, add egg, milk, vegetable oil, extract of vanilla and 220 g of water. Mix everything with a nozzle "nimbus" at a small speed before association at a small speed to stir dough. Dough will be quite liquid.

4. Lay out dough in the prepared form and put in in advance warmed oven for 20-30 minutes, readiness check a wooden stick. To ready basis set a little aside in shape, then shift it to a kitchen lattice and leave before full cooling.

Cream:

5. Chocolate kindle on a water bath or in the microwave oven. 250 g of cream heat, but don't let boiling. You can add vanilla seeds if you want, vanilla extract, fler d’orange or even spices. Hot cream pour a thin stream  out in chocolate, mix well before unification. Cool mix to 28C. 100 g of the remained cream shake up to soft peaks and connect with the ganashy. Add the chopped prunes.

6. Chocolate biscuit slightly straighten on each side. If it "was raised" at a baking — straighten a top. Put a form, lay sides an acetate film that then it would be easier to got pie from a form, without having damaged lateral walls.

7. Pour out mousse in a form, from above accurately slightly submerge the whole prunes.

8. Put for the night into the refrigerator.

Giving:

Since morning get a pie from a form and slightly powder cocoa.

Pleasant and madly chocolate tea drinking! ;)

Сandies from dried fruits with a coco and chocolate

Such candies are veeery simply and quickly to cook. Children love it... and adults too! ) at all I don't know who loves it more :) One my friend Julia asked me to cook candies for her little daughter, she is 1 year and 8 months old. I decided to add dark chocolate, but it's also tasty without chocolate. I promise! :)
It's so easy to eat useful sweets. Let's do it more often

INGREDIENTS:
(makes 20)
100g dates
100g prunes
100g dried apricots
60g dried cranberry
2-3 tbsp of coconut flakes + shaving for sprinkling

+ 70g dark chocolate (on pleasure to the child! it is possible and without it...i mean without chocolate, instead of without pleasure ;)

COOKING:
1. To wet dried fruits in warm water that they became soft. Merge water. Crush dried fruits in a blender.

2. Melt chocolate on a water bath. Add chocolate with dried fruits, mix. Add 2-3 tablespoons of coconut flakes, mix. Put mixture into the fridge for 1-2 hours.

3. Use a teaspoon to take mixture and to create small  balls with your hands. On a plate with sides to pour out coconut flakes and to roll in candies.

Bonus photo ;)

Chocolate and meringue cupcakes

Hi! This nice cupcakes were cooked for a little party with my friends. They like what I cook and I decided to make them happy. Always works!


INGREDIENTS:
(makes 12)

For the cupcakes:
150g unsalted butter
150g caster sugar
150g self-raising flour
1 tsp baking powder
3 medium free-range eggs
2 tbsp milk
1 tsp vanilla extract

For the chocolate buttercream:
80g plain chocolate, 
70% cocoa solids
200g icing sugar
140g unsalted butter
1 tbsp milk

To decorate:
12 mini meringues

COOKING:

1. Preheat the oven to 180°C (350°F).

2. Beat the butter in a bowl until soft and fluffy. Add caster sugar and beat until smooth. Add eggs one by one and beat the mixture well. Sift in the flour mixed with baking powder and mix it. Add milk and vanilla extract and mix. The mixture should be smoothy.

3. Spoon into the paper cases and bake for 20-22 minutes, until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

4. For the chocolate buttercream, melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and set aside to cool slightly.

5. Beat the butter in a bowl until soft. Sift in the icing sugar and beat until smooth. Beat in the melted chocolate and milk until creamy and smooth. Put in the fridge to chill until the mixture is firm enough to pipe.

6. Spoon the buttercream into a piping bag and pipe swirls on top of each cupcake. Finish with a mimi meringue on top.

Bon appetite!
Ilusha

Brownie cookies with peanut butter frosting

INGREDIENTS:
(makes 15)
350g dark chocolate, chopped
 40g butter
 2 eggs
⅔ cup (150g) caster (superfine) sugar
 1 teaspoon vanilla extract
 ¼ cup (35g) plain (all-purpose) flour, sifted
 ¼ teaspoon baking powder, sifted

Peanut butter frosting:
 1 cup (160g) icing (confectioner’s) sugar mixture
 1 cup (280g) smooth peanut butter
 80g butter
 1 teaspoon vanilla extract
 ⅓ cup (80ml) single (pouring) cream

COOKING:
1. Preheat oven to 180°C (350°F).

2. Place 200g of the chocolate and the butter in a small saucepan over low heat and stir until melted and smooth. Set aside.

3. Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 15 minutes or until pale and creamy.

4. Stir through the flour, baking powder, chocolate mixture and remaining chocolate and allow to stand for 10 minutes.

5. Spoon tablespoonfuls of the mixture, at a time, onto baking trays lined with non-stick baking paper. Bake for 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.

6. To make the peanut butter frosting, place the sugar, peanut butter, butter and vanilla in an electric mixer and beat for 6 minutes or until light and fluffy. Add the cream and beat for a further 2 minutes. Spread half the cookies with the peanut butter frosting and sandwich with the remaining cookies.

Bon appetite!
Ilusha

Cookies with polenta

Quickly, simply and a lot! Also it's very tasty.
I think there are enough pluses to cook it!
And with milk they simply supe..... try it! and you will understand what i wanted to say! ;)

INGREDIENTS:

(makes 50-60)

1 glass of polenta (corn flour)

1 glass of a flour

2/3 glass of sugar

2 eggs

180g of butter

dried peel of 2 oranges/lemons

1 pod of vanilla

0,5 tsp of salt

cinnamon to taste

COOKING:

1.  Mix a flour, polenta and salt.

2. Take out vanilla seeds, having cut a pod lengthways. Mix the softened oil, sugar, vanilla in a mixer, add eggs, gradually adding a flour mix with polenta (if it's too dense, pour in a couple of spoons of water).

3. Fill a culinary bag, then squeeze out a dough a zigzag in the form of a letter ''S'' on paper for baking.

4. Bake in an oven at a temperature of 190 °C of degrees within 10-15 minutes. Allow to cool down on a lattice, serve with milk.

Bon appetit!

Ilusha

Cookies with cranberry and chocolate

Really, very tasty cookies and there is nothing to add.
And i'm sure that will cook it again...tomorrow ;)
This small  portion of 14 cookies disappeared very fast :)

INGREDIENTS:
(makes 14)

120g of softened butter
1 glass of sugar (I used less, about 3/4)
1 egg
salt pinch
1/2 tsp of a baking powder
1/2 tsp of cinnamon
vanillin or vanilla sugar
1 glass of quick-cooking oat flakes (small)
50g droplets of black chocolate
2 tbsp of a dried cranberry (it is possible to experiment with different stuffings: cherry, candied fruits, raisin)
1 glass of a flour

COOKING:
1. Mix butter with sugar. Add egg and mix once again. Add salt, baking powder, cinnamon, vanillin and mix again.

2. Add oat flakes, mix thoroughly. Add small chopped chocolate and a cranberry, mix.

3. Add a flour, carefully mash dough by hands. Divide dough for 12 parts, roll from them balls and create round cookies, then lay out dough on a baking sheet laid on paper for baking, not closely to each other.

4. Bake in an oven warmed to 180 degrees, 15 minutes to light-golden color.
 Take out and cool on a lattice.

Bon appetite!

Ilusha