Hello my dear friends! Probably, in my absence for a month, you guessed that something was happening. Even the absence of events is an event when it is outside the norm. Oh, how she twirled!

I twirled it - I untwist it.

For several years I have been thinking about moving my brainchild to a “new home”. There were many reasons for this, and at the end of last year I decided: New Year- new beginnings. And this is not only symbolic. January is the perfect time for this: while you, I am sure, enjoy the holidays, pleasant meetings and delicious food, I dived into the jungle of a world unfamiliar to me and worked on the creation of a new site. Believe that you will love it!

With a frank culinary delight

and sincerely delicious wishes,

Galina Artemenko

Source https://vku.life/zhizn-vkusnaja/

Hi Hi! I continue my series of pre-New Year compilations, and today the next step is… snacks! Again! It's just that there are not many of them ...

So, today we are preparing the cutest mini-muffins with cheese, a snack cake with olives, onions and nuts, as well as liver cake in an exquisite presentation.

How to prepare a lot of snacks for the festive table and not brush your teeth? Snack oils! This is one of my favorite dining themes, and today we are preparing as many as six types!

Hi Hi! The crazy time continues when you want to have time for everything and be able to relax at the same time. In December, the topic of finding a balance is more relevant than ever: what do you want to have time to do, but not at any cost, and what is better to leave (either for later or in the past year).

Eventually the New Year will come! So here are two recipes to complement your snack table. Fish appetizers are always on the topic, right?

My unequivocal top of what I always leave (for later or in the past year - whatever the mood will be) is the general cleaning. Honestly, I never do general cleaning! The traditional top time for this “joy” is either before the New Year or before Easter. The risk, as they say, is maximum! But it was not for nothing that I put the word “joy” in quotation marks, since I don’t like to devote some long time to putting things in order, even if I do everything that is necessary little by little for some time. So the "hostess" (one, by the way, of my unloved words!) Of me is so-so, and I try to maintain cleanliness with the usual routine cleaning. But for something rare at this time of year, I still decide. For example, this year I washed the curtains.

You can blame me for this approach to housekeeping or not blame me - in this matter, as in food, everything can be expressed in just one word: TASTE. Someone loves sparkling cleanliness and is ready to direct it, devoting time to it throughout the week. Someone is polarly ready to live in complete chaos. Someone wants to do everything on their own, but for someone it is better to entrust the care of cleanliness to a professional. The main thing, in my subjective opinion, is the sanitary measures necessary for a normal life, calmness and a satisfied state as a result. I believe that if the plafonds are not washed, and the brain does not let go of this, you need to either accept the given and calm down, or wash the plafonds. About plafonds an example is not accidental - I just plan to accept them as they are.

Cleaning by cleaning, and the New Year will come, as u already said at the very beginning. Two recipes that I am sharing today are from my book (there these recipes are presented in a step-by-step version).

Homemade sprats

I'll start with them. This recipe was awesome for me: when I cooked them, I could not believe that the capelin, from which they are prepared in this case, could really be exactly the same taste as sprats from a can! And you can call sprats the past century, “you need to move forward, not backward,” but in my head a black bread sandwich with sprats and pickled cucumber is something amazing!

800 g frozen capelin
2 tbsp. l. black tea (medium or small-leaved tea is better)
2 tbsp. l. vegetable oil
2 tbsp. l. soy sauce
1 tsp natural liquid smoke
1 tsp mustard seeds
1 tsp salt
0.5 tsp Sahara
5 black peppercorns
3 allspice peas
2 carnation buds
1 bay leaf

Defrost the fish, remove the heads and entrails.

Pour the tea leaves with 1 glass of boiling water and leave for 10-15 minutes, then strain. Further, I will describe the process for a multicooker, but all the same can be done simply on the stove, or in the oven! So ...

Pour the tea leaves into the multicooker bowl, add salt, sugar, soy sauce, liquid smoke, vegetable oil and any remaining spices. Place the capelin backs up in the resulting marinade, trying to position the fish tightly to each other.

Select the "Extinguishing" operating mode, the time is 1 hour. At the end of the program, switch the multicooker to the "Simmering" mode, if there is one in your model, and cook for another hour. If there is no such mode, select the heating mode for 1 hour. When the multicooker is finished, turn it off and leave the capelin under a closed lid until it cools completely, and only then the fish can be transferred to a convenient container.

For cooking on the stove simply simmer the capelin on the lowest possible heat for 2 hours and leave to cool, covered.

For cooking in the oven send a container with fish there and cook at 150 ° for 1 hour under a lid or foil, and then turn off the oven and leave the capelin in it to cool.

Mackerel Riyette

This is a wonderful and very easy to prepare snack! Try replacing your standard lightly salted or smoked mackerel with festive table- so much more interesting.

1 fresh frozen mackerel
1 onion
150 g dry white wine
80 g smoked fish (I have salmon)
2 tbsp. l. fish sauce (if not available, replace with soy sauce)
1 tbsp. l. vegetable oil
2 bay leaves
6 green onion feathers
salt, pepper - to taste

Defrost the mackerel and cut off the head, carefully peel from the entrails and rinse the carcass. Cut the onion into rings and send it to the multicooker bowl along with the bay leaf. Place the mackerel on top. Season with salt and pepper. Pour in the wine, close the lid of the multicooker and cook in the "Bake" mode for 15 minutes.

Use forks to cut the carcass into small fiber pieces, removing the backbone and bones. Add to mackerel smoked fish sliced small cubes... Slice green onions and mix with fish base. Season the riyet with salt, pepper, add vegetable oil and add fish sauce... Mix thoroughly.

Serve such a paste well on slices of toasted bread.

***
Let me remind you about my book with recipes for a multicooker - this is a whole hundred of the most a variety of recipes, among which you will find simple and quick recipes for every day, as well as recipes for special occasions. Everything from soups to pastries and drinks. You can buy it

Step-by-step recipes for making classic Swiss and Italian meringue cream: options for custard protein cream with and without butter, with cream, gelatin

2018-11-08 Marina Danko

Grade
recipe

4007

Time
(min)

Servings
(people)

In 100 grams ready meal

2 gr.

36 gr.

Carbohydrates

42 gr.

494 kcal.

Option 1: Swiss Meringue Cream - The Classic Buttered Recipe

Oil- protein cream prepared according to the traditional recipe is easy to use. The cakes are aligned with them, and the caps on the Swiss meringue cupcakes are fluffy and do not fall off. It is also good for decorative elements, since thanks to the oil included in its composition, the cream keeps its shape for a long time.
The classic buttery meringue among culinary experts is considered a difficult cream. The main difficulty in cooking is the correct combination of proteins with oil.

Ingredients:

• four squirrels;
• 82,5% natural oil- 250 gr.;
• 240 gr. refined sugar.

Step-by-step meringue cream recipe

We prepare water bath... We take a saucepan in diameter slightly smaller than the bowl prepared for the cream, fill it by a third with water. We place the container on the stove and turn it on for maximum heating.

In a clean and always dry bowl, chosen for whipping the cream, we release the proteins, add sugar to them. It is advisable not only to wash the vessel, but also to scald it with boiling water to degrease it. Moisture and grease that accidentally gets on the sides of the bowl will prevent you from making a high-quality cream.

As the water boils in a saucepan, place a bowl of proteins on it, its bottom should not touch the bubbling liquid. Stir vigorously with a whisk, warm up protein mass up to 60 degrees, then removing from the stove, we begin to beat it with a mixer. Initially, we set the minimum speed and increase the speed gradually to the maximum. Beat until stable peaks appear.

Into a dense protein mass, with continuous whipping, add butter. We add no more than a teaspoon at a time, do not stir in a new portion until the previously added portion is completely dispersed. To prevent the cream from exfoliating when whipping, remove the oil from the refrigerator ahead of time, letting it warm up. The cream will be ready when you mix in the whole portion of the oil.

In case of non-compliance temperature regime or when using low-quality oil, the cream may go in grains. In the first case, this is not difficult to fix. Return the bowl to the water bath, slightly warming the cream, whisk again. In the second case, the meringue will have to be thrown away, so it is easier to make sure that there are no vegetable fats in the oil.

Option 2: Egg Meringue Cream - Quick Recipe

Unlike the classics, this cream does not contain oil, but it keeps its shape just as well, comes out airy and smooth. The custard meringue is easily deposited from a special bag, the decorations from it are embossed and do not spread. After a short time, the cream becomes covered with a thin crust, remaining soft and tender under it.

Meringue cream can be used to decorate muffins, muffins and cupcakes. They are sandwiched with biscuits when assembling cakes and decorate ready-made desserts. It can be deposited on a baking sheet and baked at low temperature, getting an airy meringue. From such a meringue, you can also prepare the base for the Pavlov cake.

Ingredients:

• two raw eggs;
• 120 g Sahara.

How to quickly make meringue cream

After breaking the shells of the eggs thoroughly washed with soda, we release the proteins into a dry bowl scalded with boiling water. After adding sugar, stir for a long time with a whisk. Do not beat, at this stage you need to achieve maximum uniformity.

We place the bowl in a prepared water bath and stirring continuously, heat the mixture to 60 degrees. If you don't have a cooking thermometer on hand, you can use a proven method to determine the temperature: dip in a protein mass clean finger, it should feel hot, but still bearable.

Without stopping stirring, we wait until the sugar dissolves without residue, and the mixture itself begins to cloud. We turn on the mixer at the lowest speed, whisk, without removing from the bath, for 30 seconds. Having increased the speed to the middle mark, we continue to work with the mixer until we get a smooth air mass.

Remove the heated protein base from the stove, place the bowl in a wider one with cold water... Beat at maximum speed until completely cooled, about 6 minutes.

To get a spectacular decor, the cream must be deposited with a culinary bag, but if it is used to layer cakes or to coat a cake, in the absence of a special one, a regular bag will do. In this case, you only need to cut off one corner.

Option 3: Vanilla meringue cream

Vanilla meringue does not require special skills from the culinary specialist; even an inexperienced chef can handle cooking. The composition of the cream is simple, but the products must be of the first freshness, and the oil must also be of selected quality. Meringue with the addition of oil holds its shape well and can be used for decoration. They can be used to fill eclairs and Korzinochka cakes.

Ingredients:

• four fresh eggs;
• half a glass (100 gr.) sugar;
• 0.3 ml lemon juice;
• butter, high fat - a quarter of a pack;
• vanilla powder.

How to cook

The bowl chosen for whipping must be fat-free and dry, so first wash it thoroughly and wipe it dry. We put a pot of water on the stove (we prepare a water bath).

Carefully separate the whites from the prepared bowl. Even a drop of yolk should not get to them, so first pour the protein from the egg into the cup, and only after making sure that everything is done correctly, release it into a common bowl.

Pour sugar into a bowl with proteins, mix the contents, move the container to a water bath. Stirring continuously, keep the protein mass over steam until the sugar crystals are completely dispersed.

Having moved the bowl to the table, beat with a mixer until it cools completely. The result should be a lush mass that rises in dense peaks following the mixer beaters.

Put the softened butter in a bowl convenient for whipping. It must be warm, otherwise the creamy mass will exfoliate. Beat the butter with a mixer until fluffy.

We return to the protein mass. Whisking, in portions, adding no more than a spoon at a time, mix the butter into it. At the end we introduce lemon juice and vanilla. Stop whisking as soon as you get a dense, slightly shiny mass.

Option 4: Italian meringue cream

Not every novice cook takes on such a cream for fear of overheating the proteins. Italian meringue is simpler, eggs do not warm up, whipped proteins are brewed with hot syrup. The cream, if desired, is flavored with vanilla, stirring in the syrup when ready.

Ingredients:

• drinking water - 40 ml;
• a small pinch of salt;
• 120 g sugar;
• a couple of fresh eggs.

Step by step recipe

Separate the whites from the yolks, acting very carefully so as not to damage the shell holding the yolk. If even a drop of it gets into the proteins, the cream will not churn.

Pour the proteins into a fat-free dry container, add literally a few salt crystals and beat with a mixer. We start at low speed, increasing the revs gradually. Whisk at maximum speed until stable peaks are obtained.

After mixing sugar and water in a small saucepan, set it on the switched on stove and boil transparent syrup on medium heat. Stir continuously with a spoon to make the sugar dissolve more reliably. It is important not to digest the syrup, it should come out clear and light. At the end, by increasing the heat, bring to a boil.

Back to proteins. Working nonstop with a mixer, pour boiling syrup into them in a thin stream. After that, we bring the cream to readiness, whisking for another four minutes.

Option 5: Cream meringue with gelatin

With the addition of gelatin and cream, the meringue resembles the filling of sweets “ bird's milk". The cream can be used to fill pastries and cakes, or serve as a stand-alone dessert. In the latter case, the cream is laid out in bowls and removed in the cold for two to three hours.

Ingredients:

• drinking water - 100 ml;
• two large eggs;
• 200 gr. Sahara;
• half a spoonful of powdered vanilla;
• granulated gelatin - 17 gr.;
• acid, citric - 1/4 tsp;
• half a liter of cream.

How to cook

Pour the gelatin into a small cup. Pour 45 ml of cool water, mix and leave for ten minutes. Next, we dissolve the swollen granules by heating the mixture in a microwave oven or using a water bath. Please note that the gelatin should not boil.

Pour the proteins into a dry bowl, add a pinch of salt, beat until stable peaks. Prepare a transparent syrup in a saucepan of water and sugar. Boil it to a boil with citric acid, no longer than five minutes, without allowing it to darken.

Pour the boiling syrup with continuous whisking into the protein mass and continue to wield the mixer for about five minutes. At the end, add vanilla and loose gelatin, beat for another two minutes.

In a clean bowl, use a mixer to bring the chilled cream to a splendor. Mix the creamy mass in parts into the protein cream.

But how atypical, right? Usually, when you come across articles about meringues, a detailed description of their types begins with French - according to the principle “from simple to complex”. But it doesn't work for me, because in fact, and by how often I use it, Italian is the easiest for me. I'll start with her.

Let me remind you that italian meringue - one of three types of meringues. The principle of its preparation is that sugar is introduced into the whipped whites in the form of a boiling syrup of a certain temperature... This meringue is the most stable of all types, and its scope is quite extensive. Such a meringue is safe from the point of view that the proteins in it are not raw, which means that you can enter it already there, that it will not be further prepared (creams, mousses, and so on) make it easier. Habitual protein cream from Soviet sand baskets- this is the Italian meringue. Often, a protein cream is used where, say, a wet buttery biscuit or muffin dough is used for balance and harmony. For stability, agar is additionally added to the protein cream (for example, to deposit it with nozzles), but even without this ingredient, the cream behaves perfectly. Remember that a protein cream does not like the neighborhood with jelly layers.

If add oil to the italian meringue then it will be beautiful protein-oil cream... Running a little ahead, protein-oil cream can be prepared both in Italian and Swiss meringue, but because of my love for the first one, I use it. Protein-butter cream is good with any biscuits, it is perfect for leveling cakes under mastic, as well as for curly jigging on the surface.

There is an opinion that cooking an Italian meringue is more troublesome than the rest. I agree when compared with French, but I do not agree at all when compared with Swiss. Honestly, cook in a small ladle sugar syrup and it is much easier for me to brew a meringue for them than building a bath, continuously stirring proteins and sugar in it until it disperses (and sometimes this does not happen due to large sugar), in no case overheat the mass, then remove everything from the bath , continuing to beat ... In short, this is not my way, although I respect those for whom it is more convenient.

Let's proceed directly to the preparation of the Italian meringue. She's a protein cream. He's Gosha, he's Zhora, Goga, and what else was there in the famous film ...

Italian meringue (protein cream): ingredients

3 squirrels (100 gr)
1 glass of sugar (200 gr)
50 g of water
0.25 tsp citric acid
0.5 teaspoon agar (optional)

Pour sugar into a bowl with a thick bottom, pour in water. I immediately add to the syrup and citric acid- it will prevent crystallization (it happened to me if I add lemon later ...)

Put the syrup on fire and bring to a boil, stirring occasionally. At the time of boiling, all sugar crystals should dissolve. If you prepare the cream with agar, then soak it in a tablespoon of water in parallel.

When the syrup boils, lower the fire and cook until 120 degrees (test on a solid ball). Make sure that the syrup does not boil too much or start to take on a caramel color. Add agar to the syrup, mix thoroughly.

At the same time, beat the whites into a strong foam and, continuing to beat them, pour in the sugar syrup in a thin stream, brewing the whites. Since my mixer is a simple manual one, it looks funny from the side: I see that the syrup will be ready soon, I hold the thermometer in it with my left hand, and with my right I hold the mixer over the bowl and beat the whites. With the introduction of syrup, proteins will greatly increase in volume, the meringue will become shiny, glossy.

When I add the syrup to the meringue, I turn on the first speed of the mixer so that the syrup does not splash, but is combined with the meringue, and when all the syrup is introduced, the mixer speed can be increased and continue beating until then, until the cream cools down.

As the cream cools down, you will see how it becomes denser, tougher. Closer to readiness, it will even begin to sound somehow special. It is difficult to describe this sound, which resembles some kind of dull crunching mixed with yeast. Visually, the cream will begin to become more torn, tough, and gather at the corollas. Whisk the protein cream until stiff peaks, and if the meringue is needed for other purposes (such as making pasta), then follow the directions in the recipe.

Protein-oil cream on Italian merengue

protein cream (for 3 proteins)
150-200 gr softened butter(average proportion)

Depending on what density the cream you need, you can play with the proportion of oil: for a lighter one, add 100 grams, and for a dense one, even increase the amount of oil to 300 grams.

For a protein-oil cream, the meringue is whipped until it reaches room temperature. If it is colder, the cream will curdle.

Remove the butter for the cream from the refrigerator in advance - it should be soft, tender, pliable. Whisk butter until fluffy.

When both the meringue and the butter are ready to meet, you can go three ways : add a little oil to the meringue, whipping the cream; add the meringue to the butter, doing the same, or you can add a little meringue to the butter to lighten it, then add this mixture to the main meringue and beat until smooth.

If the cream has exfoliated , this may mean that the butter was not softened enough, or the meringue is colder than the butter. So, the meringue and the oil must be at the same temperature. If such a problem arises, the cream should be slightly warmed up in a water bath or in a microwave oven at low power, preventing it from melting, but only slightly flooding it, then whisking the cream until smooth again. If at the time of coitus (sorry) meringue and meringue oil will be warm , the oil may begin to melt and the cream will be too soft. There is nothing wrong with that. In such a situation, I simply leave the cream to stand for a short time at room temperature, after which I lightly beat it again, and, after slightly cooling down, it will become denser. In the photo above, the cream will turn out to be a little thinner than what you need, but then it became the way it should be.

Another one an important thing (just in case, let me remind you) that works with all types of oil creams: if you have already prepared the cream with the expectation of smearing the cake later, then do not put it in the refrigerator. If you did, then, after taking it out, do not start work immediately, but let the cream come to room temperature. The oil in the cream in the refrigerator will harden, and when you start stirring the cream, smearing it, etc., it will simply exfoliate, giving off water.

Such a cream is very versatile (cakes, cupcakes ...), and you can safely introduce chocolate, cocoa into it (mixing it in the oil part), flavor with alcohol, and color. Protein-butter cream - the basis for many beloved sweets and the bird's milk cake.

The mysterious word meringue for the uninitiated is a protein whipped with sugar, only in the French manner. Merengue is French, Swiss and Italian. Use this protein cream to decorate a cake or pie, tartlets, or bake meringues. You can make a wonderful dessert with just two ingredients!

The basic rules for the preparation of any kind of meringue are unchanged - the protein must be carefully separated from the yolk, the dishes for beating and the mixer beaters must be dry and not contain traces of fat, for this they must be wiped with lemon juice or simply washed thoroughly with a detergent. Cold protein whips faster, but from warm meringue it turns out to be more stable, the protein cream will keep its shape well, and the meringue will turn out to be airy and crispy, I recommend taking proteins at room temperature. Below I will write the basic proportions for three types of meringue - French, Swiss and Italian. French meringue is most often used for desserts that need to be baked afterwards. In Swiss and Italian proteins are heat-treated, so this meringue is also used to decorate cakes, pies and other desserts, based on Italian meringue they are prepared different creams and mousses. Often the Italian and Swiss meringue is simply called - custard protein cream, but it is not the name that is important, but the cooking technology, let's figure out how to cook it.

French meringue

• 1 protein
• 50 g caster sugar or powdered sugar

The simplest protein cream recipe is French meringue. Whisk the whites with a pinch of salt until soft peaks, gradually add sugar in several steps and beat until the meringue is fluffy and shiny. You can read more about how to beat the whites in this one.

From French meringue, you can make meringue. Place the meringue on a baking sheet covered with baking paper. Turn the oven to 100 degrees and bake for about 1.5 hours. Then turn off the oven and leave the meringues to dry until the oven cools down. The baking time and temperature may differ for each specific oven, but if you want snow-white meringues, then you should not bake them at temperatures above 100-110 degrees. Can also be prepared with French meringue.

Swiss meringue

• 100 g protein
• 200 g sugar

For 1 part (by weight) protein, take 2 parts sugar. The white of a medium egg weighs about 30 grams. The amount of sugar can be reduced to 150 g, in which case I usually add a pinch of protein powder for more stability of the meringue. But if this is your first time doing Swiss meringue, start with basic proportions.

Protein cream video

Mix proteins and sugar in a deep heat-resistant bowl, put in a water bath and, stirring constantly with a whisk, heat to a temperature of 55-60 degrees. Remove from the water bath and beat with a mixer on medium speed. The finished Swiss meringue will be dense, shiny and holds its shape well.

It is important to constantly actively stir the proteins when they are in a water bath, the water in the pan should not boil too violently, otherwise there is a risk of overheating the proteins and getting sweet scrambled eggs instead of meringue. If you don't have a thermometer, you can pick up some protein with your index and thumb. if you do not feel the grains of sugar, the sugar is completely dissolved, the proteins have already reached the desired temperature, you can beat with a mixer.

Swiss meringue is often used to decorate tarts, pies, cakes and tarts. It can also be used to bake meringues and is sometimes used in cake mousses. Example of decorating with protein cream lemon tart you can watch in this video. For decoration, I used a Swiss meringue and a Saint Honore nozzle, burned with a gas burner that my husband bought at a hardware store.

Italian meringue

• 100 g protein
• 200 g sugar
• 50 g water

For 1 part protein, 2 parts sugar and 1/2 part water.

In order to prepare an Italian meringue, hot syrup is poured into the whites whipped until soft peaks. The temperature of the syrup may vary depending on the recipe. The meringue, which is used for decoration, is brewed with syrup of 118-120 degrees, the meringue for the pasta recipe is from 110 to 120 degrees.

How to cook Italian meringue without a thermometer? Very simple - take a small saucer, pour some ice water into it. Put on medium fire a saucepan with sugar and water, stir occasionally until the sugar dissolves. When the syrup begins to boil, stop stirring and heat over medium heat for about another 5-7 minutes. Take a little syrup with a spoon and drip it on a saucer, moisten your fingers in cold water and try to roll a ball out of a drop of syrup. If a soft ball is obtained, then the syrup has reached a temperature of 118 -120 degrees and it can be poured into proteins.

The main trick is that you need to calculate your actions so that the protein is whipped at the same time when the syrup reaches the desired temperature. If you are familiar with your mixer, this shouldn't be a problem. The main thing is to prepare everything you need in advance - a thermometer, a mixer with proteins, so that everything is at hand at the right time. To boil the syrup, it is better to take a small ladle or saucepan with one handle so that it is convenient to pour in the syrup.

Pour sugar into a heavy-bottomed saucepan, add water, cook over medium heat, stirring occasionally, until the syrup begins to boil. When the temperature of the syrup is 115 degrees, start whisking the whites with a pinch of salt at medium speed. By the time the syrup is added, the whites should be whipped until soft peaks or light foam, the main thing is not to over-beat them! If the whites have already been whipped, and the syrup has not reached the desired temperature, turn off the mixer. When the syrup has reached 118 degrees, pour it into the whites, in a thin stream (or not very thin) but confidently. Try to keep the syrup out of the mixer beaters, pour next to them, but not directly on the beaters, otherwise the syrup will splatter. Continue whisking until the meringue cools down, about 40-45 degrees.

Italian meringue is used for pasta, cake decorating, dessert decorating, is often included in berry mousses... If you are thinking about how to decorate a pie with currants, cherries or lemon, Italian meringue is perfect for this. To give Italian merengue a special taste, it can be flavored with various additives - coffee, lemon zest, orange peel, vanilla, lemon juice or lime juice. Just add the coarsely chopped zest to the syrup, just remember to remove it before pouring the syrup into the protein. Also, all types of meringue can be painted. food coloring... For French meringue, it is better to take dry or gel dye, for Italian and Swiss you can use liquid.

Here is such a small guide to meringues, I will gradually add a video for greater clarity. If you have any questions, write them in the comments, I will definitely answer everyone. If there are important additions, I will also be glad to know. Subscribe to the newsletter to be the first to know about new recipes and on my youtube channel, there will be a lot of interesting things for you soon.

Custard “Zia Adriana” how to make it and why it is called that.

I inherited a culinary notebook from my husband's aunt. Yes! Old Italians, those who were literate and knew how to write, just like we kept our culinary notebooks where they wrote down what their household liked the most. What a delight these old stained culinary diaries still smell like a mixture of different flavors ...! How many tender memories they awaken in us ...!

Which I will talk about today does not actually have any name. " Tsia Adriana "I named him, in honor of Aunt Adriana (cia - zia - from Italian aunt). "Why so much honor" - you ask me. The answer is simple - this recipe is very easy to remember: just think about the number "1". An ingenious system of Italian grandmothers and great-grandmothers, developed in those days when there were no scales in the houses! As well as with our mothers and aunts: as a child, I also measured everything with glasses and spoons! 😉
The number "1" in this recipe is the starting point, which then needs to be multiplied depending on what we are going to do.

For example, if you want to make a crust filled with fruit and custard from shortcrust pastry with a diameter of 26 - 28 cm, the proportions given below must be multiplied by 3, i.e. 3 yolks, 3 tbsp. milk, 3 tbsp. flour, etc ..

The cream turns out to be very tasty, much tastier than my old one, recorded in my "children's" notebook, brought with me to Italy in the hope of finally conquering the stomach (and heart) of my Italian husband :-).

Let's see how to make Zia Adriana Custard

INGREDIENTS:

√ Yolk: 1 PC.
√ Sugar sand: 1 tablespoon
√ Flour: 1 tbsp.
√ Milk: 1 glass
√ Lemon peel cut: 1 pc.

Custard "Zia Adriana"

cooking method

1. Peel off the lemon and then peel off the white part (it gives bitterness).
2. Pour the milk into a saucepan, add the yellow portion of the lemon skin and bring to a boil.
3. Beat the egg yolk, sugar and flour separately. When the milk boils, start pouring it in a little to the yolk, continuing to beat and pour in the milk. Remove the lemon peels.
4. Place the mixture on very low heat. Cook, stirring constantly, for another 3-4 minutes, making sure that the cream does not stick to the bottom of the saucepan.
5. Remove from heat, put small leaves of butter on the surface of the resulting cream - this will not allow a film to form. Cool it down.

Custard Cia Adriana ready!

Enjoy your pleasure from Natasha! 🙂

You can use custard not only as a filling for cakes and muffins,

but also as an independent dessert, serving it both with fruits and without them.

Custard can also be used to fill pancakes by adding fruit to your taste.

Natasha's advice:
The thickness of the cream is a personal matter for each housewife and each recipe. It can be adjusted by increasing or decreasing the amount of flour or milk.
Some Italian housewives replace some or all of the flour with corn starch, which, by the way, does not contain gluten.

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I advise you to cook