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The approaching year 2021 is under the sign of the Ox. Recently we created a salad in the shape of a little bull. :) I present to you a new decoration option. This method is suitable for both individual molds and a large salad bowl. It is best to use Olivier salad.
This sauce will be a great addition to pancakes, crepes, as well as cakes and pies. It has a thick consistency and a pronounced creamy caramel taste. These proportions of ingredients yield approximately 150 ml of sauce.
This cream is suitable for filling eclairs. The listed ingredients yield 500-600 ml of cream.
To achieve a smooth consistency, use room temperature ingredients. The butter should be soft. This amount of ingredients yields 350-400 ml of cream.
An airy and delicate dessert cream that is perfect for filling tartlets, eclairs, and other pastries.
This recipe allows you to prepare a glossy glaze that does not run and sets quickly. It is perfect for decorating cupcakes, cookies, or gingerbread. Due to the fast setting time, the mixture should be applied to the products while hot.
This sauce goes great with chicken, meat or pasta. The recipe specifies fresh champignons, but frozen mushrooms can also be used. The total weight of the finished dish will be about 500 g.
Guacamole is a well-known dish from Mexico. The main components of the sauce are lime (or lemon) juice and avocado. To achieve the best taste, it is extremely important to use a ripe avocado fruit. Traditionally, this sauce is served with corn chips.
In addition to the existing pastry cream recipe, I recommend this version. It is perfect for filling pastries, layering cakes, or as a complement to muffins and cupcakes. These proportions of ingredients yield 500–600 ml of cream.
We recommend making homemade mayonnaise if you haven't done so yet — you will be pleased with the result. The main condition is to follow the instructions and not rush. Please note that all ingredients should be at room temperature. This recipe uses only the yolks, while the whites can be used to make "Meringues".
Salsa is a well-known sauce from Mexico. It is typically served with corn chips or meat, however it pairs best with quesadillas. For preparation, it is important to use ripe and tasty tomatoes, as they determine the final flavor. The sauce is consumed cold.
This sauce pairs well with fish, meat, pasta and salads. In this recipe, basil can be replaced with spinach or parsley, and parmesan with any hard cheese, although in that case it will no longer be pesto.
