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Fruit puree

Fruit puree


Servings: 1

Preparation time: less than 15 minutes

RECIPE PREPARATION Fruit puree:

wash the apple, put it on the glass grater, pass the banana with a fork and stop both the apple and the banana with the lemon juice, crush the biscuits and put them over the apple and banana and mix.


Feeding the baby fruit puree

Recipe 1: mango and apple puree

Ingredients

Method of preparation

  • Put half a cup of water in a steamer.
  • Steam apples and mangoes until soft.
  • Put the mixture in a blender and beat everything until it becomes a fine paste.
  • Take the puree out on a plate and let it cool well before giving it to the child.

Recipe 2: banana, pear and apple puree

Ingredients

Method of preparation

  • Peel a squash, grate it and squeeze the juice.
  • In a deep frying pan, put water and boil pear and apple for 15 minutes. Then take the pan off the heat.
  • Put the banana and apple in a bowl and cook.
  • Add half a glass of water and crush the fruit until all the lumps disappear.

If the pediatrician agrees, add half a cup of cereal to enrich the little one's menu with carbohydrates. Try feeding your baby fruit puree and you will notice an improvement in his digestion.


Check with berries and lemon

Check with berries and lemon & # 8211 detailed recipe. The list of ingredients with exact weights and how to prepare presented with pictures for a cake with berries and lemon. How many calories does a slice of berry cake and lemon glaze have?

It's summer, that time of year when nature offers us more and more temptations every week. Look, this week it's the blackberries. I have only one bush, next to the garden fence, but it makes a lot of huge and very fragrant blackberries. Since the beginning of the week, I've been picking a bowl every day, so it's no wonder they started rummaging through my mind for recipe ideas. Yesterday afternoon, I told myself to try a berry cake. With blackberries, more precisely, that these are the berries of the moment, in my home, but I preferred to give it a more general name, because this cake can be made just as well with any kind of berries, obtaining a raspberry cake, a blueberry cake, currants, finally, of one kind or in a mixture.

It's a simple recipe, you don't work on who knows what. The result, however, is a dream. From yesterday until today, there are only two slices of this cake with lemon and berries left and, to our shame, I must confess that I did not have any guests. But it's so fragrant, moist in a pleasant way, sweet and sour and with a summer taste, that, look, I couldn't coexist for too long under the same roof. Well, who's the host in this house? Let's stay either us or the cake! I beat him and it wasn't too hard. We only counted the calories per serving today, maybe if we did yesterday's calculation, we would have withheld a little and our cake would have had a longer life.


Duck breast with mashed potatoes

  • In a bowl, prepare the marinade.
    Mix the wine with the water, honey, balsamic vinegar, broth, peppercorns, onion cut into scales and sliced ​​carrot.

Wash the duck breast well and put in the marinade.
Let cool overnight or for at least 5 hours.

Peel a squash, grate it and boil it in cold water with a pinch of salt.
Boil for 15 minutes (check before removing from water)
Remove the duck breast from the marinade and allow to simmer or wipe with a kitchen towel.

With a knife we ​​cut the skin into 1cm pieces.
Heat a wok a little (without fat) and put the duck breast with the skin down.
Return after 3-4 minutes and on the other side.

Then again 3-4 minutes on the skin side and another 3-4 minutes on the other side until it browns well.

If you don't like medium-sized meat, you can bake it for another 30 minutes.

Remove and keep warm until the mashed potatoes are done.
Strain the water potatoes, pass well and mix with butter and boiled milk.
It matches the salt.

Cut the breast into thin slices and arrange on a plate next to the mashed potatoes.
It can be served as such, but in my opinion with a berry sauce is even better.

For the sauce, mix 300 g of berries with 50 g of sugar over low heat.


Fruit sorbet recipes

fruit sorbets They are ideal when spring and summer arrive, as they become a good option to refresh and be able to pass the heat better, help us hydrate and also provide us with the vitamins of their fruits.

One of its advantages - and what differentiates it from ice cream or cream made with milk and cream - is the absence of fat.

And that's it grated sorbets We can prepare them at home and we can prepare them when we have dessert or refresh ourselves in the afternoon heat. Due to the high sugar content, it is recommended not to consume them daily. A good option would be to replace sugar with sweetener.

Below we will show a series of recipes for different types of sorbets and we encourage you to prepare them very easy to make.

If you can have a sorbet or refrigerator This will greatly simplify the thing, because after you have gone through it, you put it directly in the freezer until the time of consumption or you can also consume once the process in the refrigerator is everywhere will depend on the characteristics of the refrigerator on which you have it.

If you do not have a refrigerator, the process will take a little longer, but patiently everything will work, you should do the following: The mixture we made will go in the freezer and every hour we will remove it with a spatula to avoid crystals, we repeat this operation twice more when it is heavier, we pass it through the blender, we put it back in the freezer until it is consumed.

Snail sorbet

Preparation of lemon sorbet

Cut the melon in half, remove the skin and seeds. With water and sugar, we make a syrup. Put the watermelon in a blender and add the syrup and lemon juice, crush everything until you get a puree. Put the puree in the fridge or sorbet and then put it in the freezer until we consume it. It can be served in wide glasses and another good idea is to serve it in the skin of the watermelon, giving it the shape of a small bowl. For this I reserved the skin that had previously emptied the watermelon paste. We can also serve decorated with some pomegranate seeds, gooseberries or melon paste balls.

Sperbet watermelon

  • 500 gr. of watermelon
  • Juice of 1 blade
  • 125 ml. of water
  • A few mint leaves (to decorate)

Preparation of watermelon sorbet

Cut watermelon into slices to remove skin and seeds. I put all the watermelon pulp in the blender. Put water and sugar in a saucepan and prepare a syrup, let it cool. Add the syrup and lemon juice to the melon pulp and mix together to make a puree. I put it in ice or sorbet. Then I put it in the freezer. When serving, garnish with mint leaves.

Lemon sorbet

Lemon sorbet is a classic of the time, it invigorates us, moisturizes us, regulates our body temperature and provides us with vitamin C.

  • 4 large lemons (which we will need to get a glass of juice)
  • 250 gr. of sugar
  • Half a liter of water
  • 1 egg white
  • Stained chest of 1 blade
  • 1 pinch of salt
  • A few mint leaves (or spearmint)
  • Some green cherries (to decorate)

Preparation of lemon sorbet

Cut the lemons in half, squeeze them to get the juice, the lemon peel is reserved in the refrigerator and then used as containers to serve the sorbet. We make a syrup with water and sugar, let it boil and when it is cold, we put it with the juice and grated lemon peel. I put this mixture in the fridge for a while to cool before putting it in the fridge or sorbet. After it cools, put it in the fridge and add the egg white to the snow, put the fridge to work and let the mixture rise. Once the process is over, we will put the sorbet in the freezer until it is consumed. Serve it in the peel of the lemons we reserved in the fridge and we can decorate it with some mint leaves or green cherries.

Peach sorbet

Preparation of peach sorbet

Remove the skin from the peaches and bones, put all the peach pulp in the blender to make them puree. We put the water and sugar on the fire to prepare a syrup and when it boils we turn it off, add the lemon juice and let it cool. Once it has cooled, add it to the peaches and beat everything together. We put it in the fridge or sorbet and, once we mounted the sorbet, we put it in the freezer until it is ready to eat. We can present it at the time of serving, adorned with small balls or precious stones.

Tip: if we don't have natural peaches to be out of season, we can sip peaches in syrup.

Images | Vegan Feast Catering / zoyachubby / Dana Moos / thebittenword / knitsteel Topics Fruit Recipes