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Lemon and kiwi tart

Lemon and kiwi tart


Mix the flour with the baking powder, sugar and salt, add the egg and butter and knead until it becomes a homogeneous dough.

Grease the tart form with butter and line it with flour, put the dough in it and spread it directly with your hands in the tray, stretching it up to the edges of the tray.

Prick well with a fork and leave for 10 minutes. to stay. during which time the oven is heated to 180 degrees.

Bake the tart for about 35 minutes

Ideally, this dough should be baked with a weight inside, usually dry beans are used, because when baked it swells and does not keep such a uniform shape ... I did not have in the bean house, that I use that's why it's preserved ...

Leave the tart to cool in the pan.

While the tart is baking, make the cream. first put on low heat the milk with the sugar and grated lemon peel.

Leave until the milk reaches the boiling point, then set aside.

Strain to remove the peel, then put it back on the fire.

Strain the lemon juice and dilute the starch with it, then pour in the milk and leave it on the fire until it thickens nicely, to give 2-3 small boils.

It will result in a relatively thick cream, but after it cools it will thicken more.

Leave to cool.

Rub the ricotta a little with 4 lg of sugar and after the cream has cooled, mix it with ricotta.

Put the cream over the completely cooled tart and level it nicely, up to the edges.

Decorate with kiwi slices, which were previously left for about 15 minutes with sugar, so it softens nicely and will not be very sour (mine were quite sour).

Prepare gelatin with 200 ml of water (use the remaining kiwi juice and make up to 200 ml with water), let it simmer for a few minutes, not more than 2 minutes, then leave it to cool for a minute. and pour over the tart.

Let the tart cool for a few hours.



Pear and kiwi tart

& Icirc & # 539i must:
200 g f & # 259in & # 259
3 kiwis
450 g pear
shaved shell from 1 l & # 259m & acircie
3 tablespoons fructose & # 259
400 g margarine & # 259
50 ml juice of l & # 259m & acircie
Preg & # 259te & # 537ti a & # 537a:
Mix the enspf & # 259ina & enspcu & enspmargarina, then add the lemon juice and sweeten the icing. Cover and bake for 30 minutes in the refrigerator. Cut the pears and boil them in a little water, then mix them until you get a puree. Add to this puree the grated peel from the steel.
Grease a tart form with very little margarine, put the dough and then the pear puree. Peel a squash, grate it and squeeze the juice out of the tart. Bake the tart for 40 minutes.

Preparation: 45 minutes Baking: 40 minutes
Re & # 539et & # 259 de Rozalia & # 536uba, Ocna-Mure & # 537, jud. Alba

Enter here and you will find a tart appetizer.


2 loboda connections
1 green salad
3 kiwis
2 tomatoes
3 cucumbers
1 bunch of onions
5 radishes
1 link parsley
salt, pepper, vinegar, olive oil

Wash all the vegetables very well and let them drain a little. From loboda we only use the leaves. If the wolf is small, there is no need to cut it. We cut the tomatoes and cucumbers into cubes, the onions and radishes into rounds, the parsley into small pieces.
We peel the kiwi, then cut it into slices.
Season with salt, pepper, vinegar (or lemon juice) and olive oil to taste.
It is preferable to serve after sitting in the refrigerator for at least 15 minutes.
Good appetite!

Try this video recipe too


Recipe for making a kiwi and spinach liqueur with vegetable milk

Ingredients you need

To make this wonderful green smoothie you only need 2 kiwis, 1 handful of spinach and 1 glass of your favorite vegetable milk.

Steps for preparing kiwi and spinach puree

First wash and peel the kiwis well, cut them into pieces and put them in the blender glass. Wash the spinach well, cut into small pieces and add them to the glass. Finally, add the vegetable milk and mix well.

It is better not to sweeten it, although if you want, it is better to opt for honey, stevia or brown sugar cane. You can also choose other equally natural options, such as, for example, panel molasses or sugar cane.

The benefits of this smoothie

There is no doubt that we are dealing with a milkshake extremely rich in vitamins, minerals and other essential nutrients.

kiwiFor example, it is noted that it is a fruit very rich in vitamin C that actively intervenes in the defense of our body against infectious diseases. also It is very rich in fiber, so it is an ideal natural food for improving our intestinal transit. On the other hand, we must mention the presence propeolytic acid, which helps fight high cholesterol and improves blood circulation.

spinach, on the other hand, are very rich in vitamin C, betacaroenos (provitamin A), B vitamins and E. It is a very antioxidant food, which is also notable for its rich folic acid, essential for our nervous system. It also provides potassium, calcium, phosphorus, magnesium, iron and coenzyme Q-10, very useful for fight fatigue.


Compote fruit tart

1. Mix the diced butter with the flour, then add the beaten egg with the sugar. Knead until a soft dough is obtained, which is placed in plastic wrap and left in the fridge for at least 30 minutes.

2. Meanwhile, remove the fruit from the compote and let it drain. Fruit juice is added to the peach and pineapple juice until 500 ml of juice is obtained. Put gelatin in it and let it soak for 30 minutes.

3. Grease the tart form with a little butter or oil. Roll out the dough into a 4-5 mm thick sheet and place in the pan, taking the shape of a tart. Bake in a well-heated oven for 20-25 minutes, at the right heat.

4. For the filling, the gelatin soaked in fruit juice is put on the fire and heated to a temperature of 70-80 degrees C (be careful, do not boil!). Add the sugar, then leave to cool for 15 minutes. One third of the composition is poured on the baking sheet and left to cool until the jelly hardens.

5. Peel a squash, grate it and slice it. Do the same with the peaches and pineapple in the compote, if they have not already been cut. The fruit is placed in the form of a tart over the already hardened jelly, over which is placed the rest of the remaining jelly, heated a little to flow.

6. Before serving, decorate the tart with candy and powder with vanilla sugar.


To delight all your dessert guests, you can end the meal with a gourmet note with this goffre recipe. Take two types of ice cream out of the fridge and let them soften a little. During this time, crush the kiwi with a fork. Add sugar. Put the kiwi over the ice cream and mix well. Make goffre sandwiches with ice cream and kiwi filling. Sprinkle with sugar and serve with whipped cream sauce.

A juicy recipe that proves that the kitchen has no limits. And our pleasure as well. You need flour, caster sugar and butter and salt to mix to make a dough. When ready, refrigerate for an hour. Prepare the Macadamia nuts in the oven a little and spread them with honey. Then make a mixture of flour, nuts and sugar and place it on top of the dough. Then add the kiwi slices. Beat an egg with sour cream and butter and place it over the tart.


Tart with cherries or sour cherries

As you know, I like chocolate desserts, but sometimes, especially in summer, I prefer light ones. JamilaCuisine This fruit tart will be your favorite dessert & you will taste it. This recipe is perfect for those who do not have much time to spend in the kitchen and want your dishes. Clafoutis with cherries - video recipe Dessert Recipes, Tarts, Cakes, Recipes, Salads. We fill the baskets with cream (pudding) and garnish with fruits (kiwi, pineapple, peach compote, etc.). When filling the mini tarts we use. When the cream has cooled, place it in the shape of a tart, level it with a spoon or spatula and sprinkle the berries on top. Tart with tender dough, vanilla cream and fruit, can be made with any kind of fresh, seasonal fruit, or compote fruit, candied fruit. Images for jamila cakes Dessert Recipes, Desserts, Cuisine, Tarts. Meringue cake is a meringue-based cake and cake workshop, with a lower sugar and fruit content throughout the year, we come in. After you have made the cream (and it has cooled if you have made the vanilla pudding), fill the baskets with a little cream.

Step 3: HOME RECIPE: MINI. OTHER DELICIOUS FRUIT CAKE RECIPES. The time of the must is the perfect time to try this tart with yellow grapes, well baked, without gelatin on top, such as fruit tarts at confectioneries.

Pour the vanilla cream into another container and cover with plastic wrap until smooth. Fill the tart with the well-chilled lemon cream and spread it evenly over the entire surface of the tart.


Kiwi recipes

Whether we add it to fruit salads for its exotic taste or to fish or other meat dishes, kiwi is just as healthy and appetizing.

Unripe kiwi tart

Kiwi tart
  • 1 cup finely ground almonds
  • 1 tablespoon dehydrated and finely ground coconut
  • 4 large dates
  • 2 tablespoons agave syrup
  • 1 teaspoon vanilla essence
  • 3 cups cashew nuts
  • ½ cup of coconut oil
  • ½ cup of agave syrup
  • 3 cups mashed kiwi pulp
  • 3 tablespoons grated coconut pulp
  • ¼ cup of water

Mix all the above ingredients in a blender and mix until you get a soft, sticky and flavorful paste. Press into a tart form and set aside or refrigerate until the cream is ready.

Mix the hazelnuts, agave syrup, kiwi pulp, coconut and water in a blender. Add the coconut oil and mix again until you get a fine and homogeneous paste. Pour the cream over the crust and sprinkle grated coconut on top, to taste. Refrigerate for a few hours until hardened. It can be stored in the refrigerator until serving. You can decorate with slices of fruit.

Fruit Salad

  • 300 g kiwi
  • 2 tangerines
  • 200 g black grapes
  • 200 g white grapes
  • 2 red apples
  • 200 g pineapple from compote
  • 200 ml of lemon juice
  • 200 ml of vermouth
  • 8 mint leaves for decoration

Peel a squash, grate it and slice it into cubes. The grapes are washed and the berries are torn from the bunches. The apples are also washed and cut into cubes.

All the fruits are placed in a larger bowl next to the pineapple in the compote, after which they are sprinkled with lemon juice and vermouth, for appearance and taste.

The composition is divided into four equal parts and put into four cups of ice cream. Each cup is garnished with 2 fresh mint leaves (if you don't have one, you can replace it with a spirally cut tangerine peel). If you have other favorite fruits, you can add them to your salad.


Kiwi tart

It has vitamin C and a good taste of almonds and honey & # 8211 to keep eating!

Preparation time: 5 min.
Baking time: 10 min.
310 calories, 18 g fat per serving

Ingredients for 8 servings:

  • 500 g puff pastry (found frozen)
  • 100 g almonds, ground
  • 50 g sugar cough
  • 1 egg yolk
  • 4 tablespoons honey
  • 8 kiwi fruits, peeled and sliced

1. Preheat the oven to the mark of 7/220 degrees C. Spread the dough, cut a 3 cm wide edge and place it on the edge of the remaining sheet, to form a border. From time to time, prick the dough with a fork.

Mix the almonds with the sugar and sprinkle inside the border. Grease the border with the yolk and put the sheet in the oven, in a greased pan and lined with flour. Leave for 10 minutes, until the dough rises and browns.

2. Place the kiwi slices on the tart and grease them with lightly heated honey.
Cut the tart into pieces and serve with whipped cream.


Explosion of color and aroma: fruit tart and ricotta

ingredients:

120g flour, extra for processing
2 tablespoons sugar
1 pinch of salt
60g butter, extra for greased
2 yolks

200g ricotta cheese
100g cow's cheese (20% fat)
2 tablespoons fluid honey
grated peel from an orange
250g fragrant strawberries
80g sliced ​​kiwi
60g blueberries

Method of preparation:

1. Sift the flour on the work surface, sprinkle sugar and salt on top and make a hole in the middle. Put the chopped butter and the yolks in the depth. Mix everything quickly, starting from the middle and kneading until you get a dough. Wrap in plastic wrap and keep it cold for 1 hour.
2. Grease the form with butter in a thin layer. Spread the thin dough on the surface with a little flour and cover the shape with it. Cover with foil and keep cold for 30 minutes.
3. Preheat the oven to 190 & ordmC (170 & ordmC with fan or stage 3). Cover the dough with a sheet of baking paper. Bake for 10-25 minutes, until lightly browned.
4. Remove the paper and leave it for another 5 minutes. Let it cool on a cake rack, carefully remove it from the form and place it on a plate.
5. For the filling, mix the Ricotta cheese with the cottage cheese, honey and orange peel. Spread the cream obtained on the counter and smooth.
6. Clean and wash strawberries and blueberries. Cut the strawberries in four. Arrange the fruit decoratively over the cream cheese. Before serving, keep the tart cold for 1-2 hours to penetrate well.


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