Lean honey muffins and Crispy broccoli and apple salad with Onion soup with broccoli

Water 250 ml
Honey2 tablespoons
Sugar 1/2 cup
Vegetable oil 1/2 cup
Wheat flour 2 cups


Salt stream
Soda 1.5 teaspoons
Raisin to taste
Bitter chocolate to taste
Sweet coconut flavors to taste

COOKING INSTRUCTIONS 25 MINUTES

  1. First, boil the water. Water must be boiled. We cool it so that it is hot, not boiling water.
  2. Pour water into a deep bowl, add honey, sugar, a pinch of salt and vegetable oil (odorless, very important!). Stir thoroughly until smooth.
  3. Sift the flour. Mix with soda. Add to our liquid homogeneous mass and beat with a fork or whisk until the lumps disappear. (Important: the gluten of flour is different for everyone, it took me about 2 cups, this is not full 2 ​​cups, do not pour all the flour at once, the dough should be pouring, thinner than for dough for pancakes).
  1. If desired, you can improve it by adding dried fruits, nuts, or something else to your taste. I added 3 handfuls of raisins.
  2. Pour into molds, about 2/3 of the height, the cupcakes will rise. Bake in a preheated oven 200C for about 10 -20 minutes. You will immediately see the readiness: the cupcakes will turn brown-golden color.

TOOL
Silicone molds for muffins

  1. On this cupcakes are ready. You can serve it like that. But I prepared separately fudge: in a water bath I melted the floor of a bar of dark chocolate with a little water. Mix well. Each cupcake dipped into this fondant and into coconut. The taste is amazing, eaten right away.

Broccoli Cabbage 350 g
Red apples1 piece
Almonds 40 g
White bow1 head
Sweet red onion 1/2 heads
Garlic 1 clove


Lemon juice 2 tablespoons
Almond oil 2 tablespoons
Olive Oil 2 Tbsp
Solpo to taste
Honey1 teaspoon
Fresh pepper to taste

COOKING INSTRUCTIONS 20 MINUTES

  1. Broccoli divided into inflorescences and throw in boiling water, salted to your taste, for 30-45 seconds.
  2. Pull, shake and dip in cold water for 5 minutes. Tilt in a colander, leave aside.
  3. Finely chop the white onion and fry in olive oil until golden brown, simmer until tender.

CRIB
How to chop onions

  1. Cut half the red onion into thin slices.
  2. Cut the almonds with a knife or chop into a large crumb blender.
  3. In a separate bowl, mix almond or olive oil (optional), lemon juice, squeezed garlic and honey. Add 2 tablespoons of hot water and beat with a whisk until foam. Try and add salt and pepper to taste.

TOOL
Hand press for citrus

  1. In a large bowl, mix broccoli, apple, sliced, red onion, chopped almonds and toasted onions.
  2. Season with sauce, mix again.

Onion 4 heads
Broccoli Cabbage100 g
Water1.5 L
Olive oil 1 tablespoon
Truffle oil to taste
Solpo to taste
Ground black pepper to taste
Wheat Noodles 100 g
Green onion⅓ bunch
Leek⅓ Stalks
Rye crackers 80 g

COOKING INSTRUCTIONS 50 MINUTES

  1. Peel onions, cut in half, put in boiling, pre-salted water. Cook until onion is tender.

CRIB
How to chop onions

  1. Remove the boiled onions, add broccoli, olive and truffle oil, black pepper to the resulting broth. Cook broccoli until tender.
  2. Put onions and broccoli in a blender, beat with a nozzle for mashed potatoes.

TOOL
Blender

  1. Put the resulting mashed potatoes together with wheat noodles into the broth, cook until tender.
  2. Serve the soup hot, with rye crackers, finely chopped green onions and leeks.

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