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Candied Apple Pie Recipe

Ingredients: 1 kg of apples 4 tablespoons of lemon juice 400 ml cream a little lemon peel or orange peel 150 g of sugar 1 pack of vanilla sugar 5 egg (s) 380 g flour 1 pack of baking soda For the cast: 150 g of sugar 150 g butter 1 tsp cinnamon 1 tsp lemon juice 6 tablespoons milk or coconut milk 100 g hazelnuts or almonds, grated (alternatively almond leaves) Grease for the sheet Preparation: Peel and core the apples and cut them into slices. Drizzle with 4 tablespoons of lemon juice and mix. Whisk the cream, lemon or orange peel, sugar and vanilla sugar until fluffy. Add the eggs one by one and stir in. Mix the flour and baking powder, sieve onto the foam mass and fold in. Spread the dough on a greased baking sheet (half the amount in a greased spring form pan) and top with the apples. Leave a small edge of the dough (in the spring form pan, pull the dough up a little at the edge). Bake in the preheated oven at 200 ° C top / bottom heat on the middle...

Chocolate Mint Ice Cream Cake

Ingredients: For the crust: 20 Oreo cookies (if you find the mint version, the better) 4 tablespoons butter, unsalted, melted and cooled For the chocolate ganache: 4 ounces (115 grams) semi-sweet chocolate, chopped 1/2 cup thick cream 1 tablespoon of unsalted butter For the filling: 3 liters of ice cream Make this healthy mint and chocolate milkshake to take away your cravings Instructions: For the crust: Preheat oven to 180 ° C. Spray skillet with nonstick cooking spray. In the bowl of a food processor, mash the cookies until finely ground. Add the melted butter and mix until moistened. Press the cookie powder into the prepared pan, using the back of a measuring cup to press firmly, to the sides and bottom of the pan. Bake for 10 minutes and then cool completely. Cover and freeze the crust until ready to use. Spread the ice cream on the cookie crust. Press against the surface of the ice cream and freeze for at least an hour, or until firm. For coverag...

Russian Meat (Festive Food)

Ingredients: 800 g beef fillet (s), well hung 8 tbsp mustard, medium hot Salt and pepper, black from the mill 3 bell peppers, red, yellow, green 1 large onion (s) 3 clove of garlic 8 capers 1 large pickled cucumber 1 large tomato (s) 1 lemon (s), filleted 300 g mushrooms, fresh, e.g. B. mushrooms or mixed 2 tbsp paprika paste 3 tbsp jelly (currant jelly) 4 cl cognac 200 ml cream Preparation: Chop the fillet of beef very finely and mix with mustard, salt and black fresh pepper and let it rest for about 1 hour. Finely chop the onion and garlic and sauté. Finely chop all other ingredients (capers, pickles and a little cucumber water, tomato, filleted lemon, mushrooms) and sauté. Add the currant jelly, bring to the boil briefly and set aside. Sear the meat separately on good heat. Then shake with the vegetables. Let it simmer for a few minutes. Now flambé with the Congnac (pour in slowly and light) and add the cream. Season again with salt and pepper. Vegetable r...

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