Fluffy cod pellets
Tasty, light, beautiful and festive cod pellets,
according to a French recipe by Laura Calder.
- 1 code page,
- 1 onion,
- 1 hot pepper,
- 1 or,
- 1 tablespoon olive oil,
- 1/2 cup flour,
- 1/3 teaspoon baking powder,
- green parsley
Preparation time: less than 30 minutes
RECIPE PREPARATION Fluffy code balls:
The code is kept in salted water for 15-20 minutes, then boiled for 5 minutes. Drain the water, rinse and strain. Mix with onion, parsley and finely chopped hot pepper, egg yolk, baking powder (to become light and fluffy), flour, olive oil (for extra flavor).
After the composition is well homogenized, add the beaten egg whites and incorporate easily. Form balls that are fried in hot oil until golden.
Crispy and golden on the outside, fluffy and white on the inside.
All ingredients can be mashed and homogenized with the help of the food processor. That's how everything will go much faster.
The first step is to dissolve the yeast in 50 ml of slightly warm milk. And in the rest of the milk we add sugar and heat it only until the sugar melts. After the milk cools, add vanilla essence.
And now we have to mix some of the ingredients noted above. Thus, we put in a large bowl 500 g of flour, melted butter, an egg, yeast mixed in milk, a little grated lemon peel, warm milk and a little salt. All ingredients should be mixed until smooth. Knead for a few minutes and add oil. Knead for another 8 or 10 minutes and let the dough rise for an hour in the heat.
After we notice that the dough has increased in volume, we take it in our hand and spread it on a sheet, so that it is 5-6 mm thick. Then, cut the donuts with a glass, which must have a diameter of 7-8 cm. After doing this step, it is necessary to let the donut dough rise for half an hour.
The last step is to heat the oil and put the donuts in it. It is necessary to take them out on a paper towel to absorb the oil. When the donuts have cooled, we put powdered sugar on them and we can eat them. Mmm, how good it is!
Donut recipe. How to make the best and fluffiest donuts
- 450 g of flour
- 200 ml of milk
- 20 g fresh yeast / 1 sachet of dry yeast
- 25 ml of oil
- 1 tablespoon sugar
- 1 ou
- 1 grated shell of a lemon
- 1 grated orange peel
- 1 pinch of salt
Preparation: fluffy donuts
These are the ingredients in the donut recipe that will bring some delicacy to the table. Now the preparation: melt the yeast and sugar & icircn warm milk, then add half the flour, salt, oil, egg and citrus peel. The composition should come out evenly, and then put the rest of the flour.
The dough will be sticky. Grow it, sprinkled with flour. Cover it with a towel and leave it for 1-2 hours. After the dough has doubled, place it on the counter, which must have a lot of flour. Knead the dough with the flour-sprinkled machines (the edges of the dough should be brought inwards). Add flour as needed.
After the dough is well beaten, cut it with a special donut shape, using a wide-mouthed glass. Put the donuts on the flour platter and cover them. Let them grow. Leftover dough should not be discarded. Gather them and knead them and then repeat the process described.
After about 30 minutes the donuts grew. Fry them at medium temperature in an oil pan. To get the fluffiest donuts, cover the pan with a lid. After turning the donuts, you don't put the lid on, and you do the same with the following ones. When you're done, squeeze those fluffy oil donuts. You can put them in a container, covered with table paper. After the oil has drained, sprinkle them with powdered sugar (if you prefer) and they are ready to eat. Now you have the recipe for the best and fluffiest donuts, made by yourself, & icircn homemade.
Fluffy chocolate donuts
- 250 gr flour
- 100 ml of milk
- 50 ml of warm water
- 40 gr sugar
- 30 gr butter
- 1 or
- An envelope of yeast
- A pinch of salt
- A vanilla essence.
Method of preparation
In a large bowl, mix the warm water with the yeast and sugar and leave them for 10 minutes to activate the yeast. Meanwhile, mix the egg with the milk and vanilla essence.
Pour the milk over the yeast and mix until smooth. Add a few tablespoons of flour over and mix. Add butter and salt and mix. Gradually incorporate the flour and mix until the dough thickens.
Remove the dough from the worktop and knead for a few minutes. Add a little more flour if it is still sticky. Let the donut dough rise for about 2 hours.
When the dough has doubled in volume, take small pieces of dough and spread them in your hand. Put a piece, maximum two, of chocolate inside the dough and close the shape of the dough. Fry the donuts over medium heat until golden brown and serve hot with chocolate topping.
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- Represents a complex nutritional source, rich in carbohydrates, fiber, vitamins and minerals, gives not only satiety but also energy for the whole day.
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Cod fillets on potato bed
We present a fish recipe that is very easy to prepare: cod fillets on a bed of potatoes. It is an ideal recipe for family dinners.
Arnold Bennett soufflé - fluffy pancakes with a fine mixture of fish and cheese
The writer Arnold Bennett was one of the few earthlings who can boast of a food that bears his name. The chefs of the Savoy Hotel in London created a special dish for the days he spent there: an omelette with smoked haddock (a very popular ocean fish in the UK and USA), parmesan and sour cream. It is said that he liked it so much that he asked to be cooked everywhere he traveled.
The Arnold Bennet omelet has been on the Savoy Hotel menu for almost a century, and the famous chef Gordon Ramsay, who now owns the hotel restaurant, could not help but keep the recipe. However, he invented a special dish based on the same ingredients, and in honor of the special guest, he gave it the same name: Arnold Bennett. Arnold Bennet's soufflé can be a main course for dinner or an aperitif for the party.
Prepare the pancakes from the first 3 ingredients and fry them in sunflower oil. You should get 4-6 pancakes, depending on the size of the pan in which you fry them.
Remove the skin from the fish and place the fillets together with the onion, milk and bay leaf in a deep pan. Put half a teaspoon of butter on top. Boil them together until the milk boils.
Remove the pan from the heat and let the mixture cool for 7 minutes. Now you can take out the fish and strain the boiled milk into a cup.
Break the fish fillet into strips by hand. Soak the butter in a pan and sift over half the amount of flour, mixing with a wooden spoon. Don't stop mixing because you risk making some lumps.
Boil the butter with the flour for a minute on low heat, and then add the rest of the flour, repeating the operation. Gradually pour the milk in which the fish was boiled, and incorporate it into the flour mixture.
Pour this white sauce into a bowl and incorporate the egg yolks. Gordon Ramsay says it incorporates better if the sauce is hot. Stir in 2/3 of the amount of grated Gruyerre cheese, which will melt in the hot sauce.
With a wooden spoon, incorporate the fish strips into this mixture and season with salt and pepper.
Beat the egg whites separately and incorporate them into the hot soufflé mixture. It would be ideal to have several small heat-resistant glass or ceramic trays of the same size (20x11 cm), in which to put a pancake. If you don't have such a thing, use a larger tray, also made of ceramic, but it will be harder for you to fill the pancakes.
Grease the trays with butter and place a pancake in each, so that the edges of the pancake are outside the pan. Pour the soufflé mixture into each pancake evenly. Now wrap the edges of the pancake on top of each other.
Boil the sour cream in which to incorporate the remaining amount of Gruyerre cheese, after you have taken the sour cream off the heat. Pour over the folded pancakes and sprinkle with grated Parmesan cheese.
Bake them in the preheated oven at 190C / gas stage 5, for 15 minutes, until the soufflé swells and a copper crust forms on top.
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Method of preparation
Grate the cheese through a small grater, add the beaten egg, baking powder and finally the flour. Knead well and make balls that we fry in hot oil until browned on all sides. Remove on paper towels.
It can be served with tomato, cucumber and onion salad.
Baked cheese balls, adapted appetizer
Baked cheese balls are made according to the classic recipe, only a little larger in size.
Beat the 2 eggs well with a whisk. In a bowl sift the flour with the baking powder and salt. add
Easter Lent 2019. The simplest recipe for fluffy fasting donuts
Fasting recipes - Easter Lent 2019. The simplest recipe for fluffy, milk-free fasting donuts.
Recipe for fluffy post-donuts
Fasting recipes - Easter Lent 2019. The simplest recipe for fluffy, milk-free fasting donuts.
Fasting donuts can be a delicious dessert for Easter Lent and the fasting days of the year, but they can also be made for the rest of the year. The recipe for fluffy fasting donuts is a simple one, and the result is absolutely delicious.
Fasting donuts with orange juice can be fried in oil, but they can also be baked. In order to make fasting donuts in the oven, we must be very careful about the distance we place them on each other, because they stick together.
Fasting donut ingredients:
- 550 g 000 flour + one m & acircna of flour for the work table
- 300 ml orange juice -
- 25 g of fresh yeast or 7 grams of dry yeast
- 40 g sugar
- 20 ml oil
- vanilla / vanilla sugar
- 8 g salt
- grated peel from 1 blade & acircie
- frying oil
How to prepare fasting donuts
Mix the yeast with the sugar and leave it on the table for 5 minutes, then mix it with the orange juice. The sugar can be placed over the dry yeast from the beginning. Add the grated lemon & acircie peel, vanilla sugar, flour and salt.
Knead a homogeneous dough for fluffy fasting donuts. Add the oil and simmer for another 5 minutes. With the oil greased with a little oil, detach the dough from the walls of the bowl.
Leave the dough to rise for about 45 minutes, covered with a plastic bag, in a warm place.
Put flour on the work table and then spread the dough with a rolling pin. From the thick sheet, cut the donuts with the glass and leave them to rise for another 20 minutes. Then fry in an oil bath. Be careful, the oil must be well heated.
If we don't want to fry them, we can bake them for about 25 minutes, at a distance from each other, otherwise they will stick.
And that's it! The fasting donut recipe is ready! Good appetite!
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- 200 g file cod
- 200 g salmon fillet
- 2 boiled potatoes in shell
- 1 onion
- 1 bunch parsley
- 2 eggs
- 1 tablespoon flour
- 200 g breadcrumbs
- oil, for frying
Wash the fish fillets, then boil them in boiling salted water for 5-7 minutes. Drain them, and when they have cooled, remove the skin, remove any bones and crush the fish with a fork.
Peel a squash, grate it and put it in a deep bowl. Add the fish, chopped onion, chopped parsley, eggs, flour, salt and pepper to taste. Homogenize the mixture, then refrigerate for 30 minutes.
With your hands soaked in water, form the right meatballs, flatten them lightly, put them in breadcrumbs, then fry them in an oil bath, over medium heat, until golden brown.