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Cannelloni with cheese, coconut and raspberry jam

Cannelloni with cheese, coconut and raspberry jam

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Grease a heat-resistant dish with a little butter and cover it with flour.

Crush the cottage cheese with a fork, add an egg yolk, coconut flakes and 2 tablespoons extra fine sugar. We mix the ingredients. Beat the egg white a little foam with a fork, then add 3 tablespoons of extra fine sugar and continue to beat the egg whites with the sugar as for a icing. We don't have to get a meringue ... Mix the egg icing with the cream cheese. We put the obtained cream cheese in a pos or bag. Fill the cannelloni tubes with cream cheese, then place them in the heat-resistant lined bowl.

In a bowl put the remaining egg, beat it like an omelette, add 2 tablespoons raw sugar and a little vanilla essence. Mix the ingredients well, add the milk and mix them until the sugar melts. We pour the composition over the cannelloni. Put the dish in the oven heated to 150 degrees for 40 minutes. Let the dessert rest until it gets hot, serve directly from the bowl or turn the dessert over on a flat plate, add the raspberry jam and serve the dessert with great appetite. May it be useful to you !!

Quinoa meatballs

These quinoa meatballs with tomatoes and cheese are perfect for the little ones.

But they are a healthy and vegetarian alternative for the whole family. I love quinoa and I prepared it in the same way. I gave it to Matei from the beginning of diversification, and now he eats it without any problem. These meatballs have become our favorites. They are excellent as lunch, along with baked sweet potatoes and some vegetables.

What you need for these delicious meatballs:

  • Quinoa. White, red or tricolor.
  • Onion. For flavor and sweetness, once it is sautéed.
  • Tomatoes. Fresh or canned. Both variants work great.
  • Apa / Supa. The soup always offers more flavor. But if you don't, water is ok.
  • The egg. It is used to bind the composition. But if you are allergic, this composition is ok to eat as it is.
  • Cheese. Cheddar has a special flavor, but it will help you form meatballs.
  • Basil. It goes very well with tomatoes and cheese, in addition it has a fantastic aroma.

For 4 people :: Preparation 10 minutes :: Baking 35 minutes :: Low difficulty

Homemade ice cream with coconut and chocolate & # 8211 Bounty

For the ice cream base, proceed as at chocolate ice cream. Mix the eggs and yolks with the sugar with a mixer until you get a foam, then put it on steam and beat on steam until it thickens a little. Mix cocoa with milk and add to the egg mixture and mix on steam. Finally add the chocolate. Then the composition is left to cool.

Until it cools, prepare the rooster. Put the rooster in a non-stick pan and mix continuously until it browns a little, then add the powdered sugar and continue mixing. Be careful not to caramelize! The sugar will adhere to the coconut flakes which will become crispy.

Leave the rooster to cool. When everything is cold, beat the natural whipped cream (which is also cold, from the fridge) and then gradually add it to the basic composition.

Here you see how to beat natural whipped cream and what brands of cream we recommend.


Foodblogger at Savori Urbane. #savoriurbane

Incorporate the whole cream and mix and then add the rooster.

If you do not have an ice cream maker, stir in the freezer every 30 minutes. I put it in the ice cream machine and in 30 minutes the job is almost ready. Ice cream machines find here or in specialty stores

This is what homemade ice cream with coconut and chocolate looks like after sitting in the freezer for a few hours.

Boiled Rice with Coconut Milk and Raspberry Sauce

I took the coconut milk from the fridge, put it in a pan and put it on the stove over medium heat. The coconut cream, gathered on the surface of the milk while it was in the fridge, dissolves again in the heat and mixes with the milk.

When it started to boil, I added the rice, in the rain, and let it simmer. Ever since I was watching him, the milk didn't fall too much. I added more water, about a glass, during boiling. When the rice was boiled for three quarters, I added the coconut, left over from the milk preparation and the sugar, which is added to taste and I boiled for another 5 minutes. I turned off the stove and left the rice alone to sit quietly and absorb the rest of the liquid at will.

During this time I thawed (in the microwave) the raspberries, I put aside about a quarter of the amount and I put the rest in a sieve, I strained and I passed to remove the pulp and to be able to separate from the seeds. In the liquid (quite thick) obtained, I put the food starch and the 3 tablespoons of sugar and I diluted it with a little water, I put it on the fire for a few minutes, until the sauce thickened a little. I took it off the heat, added the raspberries set aside and mixed.

Now whoever wants can add 2-3 tablespoons of champagne or brandy. In this case, add more starch.

Meanwhile, the rice cooled, I took silicone cups and arranged it nicely in them. I left it to cool, then I took them out of the form, I put them on the plate, I sprinkled them abundantly with the raspberry sauce and that's it. A sweet and sour dessert.

How to make Overnight Oats with oatmeal with pomegranate and almonds

First of all, the pomegranate is cleaned. Cut it in half on the cross and lightly press it over a bowl (just like a lemon) then with the back of the knife hit the outside of the pomegranate over the bowl and the beans will come out immediately and remain intact.

I used baguette-cut almonds, but you can also use flakes or chopped almonds from a knife.

The oats are mixed with the pearls of cheese. From these cheese pearls the oat flakes will absorb moisture and will soften nicely overnight.

In a cup, box with a lid or in a jar, first put a layer of cheese with oatmeal. On top add a generous layer of pomegranate seeds and almonds.

Repeat the operation with a layer of oatmeal with cheese, over which we carefully pour the remaining pomegranate juice, then place the pomegranates and almonds. Refrigerate the jar overnight.

I can't wait the next day to take my jar with me to the office and eat this floury and healthy snack, full of vitamins.

Cannelloni with cheese, coconut and raspberry jam - Recipes

Yesterday I celebrated my husband's name day, and obviously I marked the moment with a cake. Because Alexandra said: "Let him be with the rooster and have the candies!" I decided it was Rafaello's cake. And because we don't like very sweet cakes, we balanced the tastes by adding raspberry layers. It was a perfect, simple, classic but very tasty cake and I wholeheartedly recommend it.

And because I received several comments throughout the period, regarding the consistency of the cream, I come with some clarifications. Some people said that the consistency of the cream is too soft, many said that it came out perfectly, but I also had a few people (fewer who are right) who said that the cream consistency was too soft, the most probably also matters the type of chocolate and the type of cream for whipped cream used, hence the difference. When I prepared the cake I used exactly the quantities given in the recipe, as seen in the photos the cream is not hard, but firm enough to support the next layer. I also have on the blog the recipe for white chocolate ganache with double the amount of chocolate compared to whipped cream, but its consistency is much firmer, stronger than the one used for the cake. Find the recipe here. (click on the underlined word) I can't change the quantities in the recipe either, because I used those quantities, so I'll leave it to you if you want the firmer version, or the less firm one, so to speak.

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Superb, I hope that next year I will celebrate your husband's birthday with you. what a crazy cake I lost this year :( Happy birthday Petrica!

perfect execution: top, consistency and appearance of the cream, profi, bravo! with white household chocolate, have you ever managed to fight ganache ok? THX

how beautiful. you are bravo..tell me please, instead of whipped cream I could use homemade sour cream?

for syrup there is not too little milk.

It's a little milk for syrup..change the recipe) it's better :)

I don't change the recipe because I put so much milk in it! I squeezed the cock well and it fit me perfectly. If you like very syrupy cakes, I have nothing against it, you can put more, but I put so much and it was perfectly syrupy, so under no circumstances will I change the quantities :)

Hello. the cake looks great. I'm preparing it for my husband's birthday today. I can't wait to see how it turns out. I can't wait to make Rafael's candies anymore, so I bought them from the store. and if I really need syrup, I'll make some more. congratulations

by the way. I would have liked you to say at what temperature the countertop is baked. I have an electric oven and I set it at 170 degrees. I hope it will be ok

Happy Birthday! May it be healthy and bring you only joy!

It looks great, I'll try the recipe too

I doubled the amount of milk for the syrup and also (if the children don't eat) I put coconut liqueur PINA colada in both the cream and the syrup! It turned out perfectly for Santa Claus!

It looks great! And I'm crazy about coconut! I'll try it!

Buna Vio,
I made this cake a few days ago for the birthday of some friends :). a goodness came out :).
Thanks a lot for the recipe. very easy to do and very well explained.
p.s. congratulations for the blog is super!

I did it today. My only problem was the syrup. It's a totally wrong recipe for syrup.

The size of the cake is not too big. 32 cm. Does anyone know .

I made it in the shape of 32 cm, if you want to make it smaller you can use a smaller shape and reduce the quantities, it depends on how many people you have at the table :)

With uncharacteristic enthusiasm I decided to try this recipe. Unfortunately, the cream didn't come out at all. by no means did he look like a pudding. I respected the proportions but I did not have the desired result. you may have omitted some ingredients in the cream. Im plus the creams made on the steam bath usually contain egg. Finally. I'm not going to try the experience or heat the cream on a steam bath. I am curious about how many of the housewives who showed their admiration and enthusiasm came out. I'm not a Martha Steward but I felt the need to relate my experience. I'm disappointed, I'm sorry!

My dear, I'm not Martha Stewart either, I'm just a housewife who cooks for the family :) The cream is practically the classic ganache cream, it's not invented by me, it's a classic recipe that a lot of people make. The cream recipe is practically very simple, you just need a lot of attention and a proper chocolate. I even wrote what brands I used, I described the process step by step, I even put images step by step to make it easier to follow.
You didn't explain exactly what went wrong with the cream, maybe if you give me more details I can figure out where you went wrong. I say to try more carefully you will surely succeed in the end.

I've made it many times, and you heat the white beak ganache and heat it in the microwave whipped cream and put the white beak until it melts, the proportion is half as much as the beak whipped cream, and you leave it in the fridge for the next day. if it didn't come out, it is possible that the beak is to blame, it is done only with other household items, it is not good because it is softer, the white beak

I had the same problem with the cream. Unfortunately, it did not harden. I thought something nice would come out of the child's birthday, but unfortunately the cake was not eaten.

I have explained very clearly so many times, I give you with copy / paste the same answer I gave to someone above:

"The cream is basically the classic ganache cream, it wasn't invented by me, it's a classic recipe that a lot of people make." The cream recipe is practically very simple, you just need a lot of attention and a proper chocolate. I even wrote what brands I used, I described the process step by step, I even put images step by step to make it easier to follow.
You didn't explain exactly what went wrong with the cream, maybe if you give me more details I can figure out where you went wrong. I say to try more carefully will surely succeed in the end. & quot

In conclusion, a little attention to detail and something super nice would have come out for the child's birthday and surely the cake would have been eaten!

Hello, can I use frozen raspberries?

Of course, frozen raspberries can be used.

when is the cream beaten? when is it cold?

Yes, the cream is beaten when it is cold. I melt the chocolate in the whipped cream the night before and keep it in the fridge overnight. It's the third time I make this cake and it comes out wonderful. He became the family's favorite. I replaced the raspberry layer with apricot jam and syruped it with compote (that's what I had in the house).

Can the cream be made with household chocolate?

I don't like the way commercial chocolate behaves, the one that is sold by the kilogram. What I used and liked how it behaves is the auchan chocolate blanket

It turned out great! I made it for Easter, I followed the steps of the recipe and it came out very fine, a special taste, I will gladly redo it!

My baking dish has a diameter of 25cm, how many eggs do you advise me to make the top? Is it ok out of 5? On the weekend I plan to make the cake, I will keep you informed with the result. :)

Unfortunately, indeed the cream does not come out, does not bind, I followed all the instructions, I put another cold freezer .maybe, maybe

Good Life. I'm going to make this cake this week and I want to ask you a few questions:
- ganache cream, considering that it is with white chocolate, isn't it made from equal proportions of liquid cream and chocolate?
- I would like to use whipped cream with 30% fat, is there a problem?
- if I make white chocolate cream in the evening, and leave it in the fridge until the next evening (24 h) when I beat it, does it affect in any way?
- Please tell me how I can make raspberry composition without gelatin.
Sorry to ask so many questions, but I don't want to fail.

Tart with figs, coconut cream and tonka

Tart with figs, coconut cream and tonka. A tart version with frangipane cream. I enjoy the fresh fig season every year! I love figs and dehydrated but autumn, ripe and juicy are the best. It also exists in our supermarkets but also in gardens. Diana has a fig tree in the yard and she always gives me baskets of delicious fruit, picked from it. And the figs are of different varieties: the imported ones, from the shops, are big and purple, while the ones from Diana are smaller and with a greenish skin. But they all have that fleshy, reddish core and a very good taste.

I really like to combine figs with salted cheeses (halloumi, Roquefort, Gouda, Stilton, Brie, etc.) in delicious salads or as such, for dessert. Usually I add an acid factor (citrus, balsamic vinegar or Marsala, Porto or Madeira liqueur wine, berries or pomegranate molasses) to further enhance the taste of the fig + cheese combination.

This time I chose to make a sweet, tender and juicy tart, filled with a delicious butter and coconut cream (adapted from frangipane cream with almonds) and additionally scented with tonka. Tonka are some black berries (you will see them in the pictures below) with phenomenal flavor, a combination of vanilla and almonds. They can be found in online spice stores. I also used tonka in panna cotta recipes, creme brulee or cream for macarons. The aroma is especially tasty!

I adapted the coconut cream with butter because I didn't have almonds in the house. I was sure it would turn out very good and I wasn't wrong at all! It is something so creamy, airy and fragrant that I will definitely use it in the future. Laura Laurentiu has a great tart recipe with pears and frangipane cream. I also used this coconut cream at a time delicious plum tart, flavored with vanilla.

Cannelloni with cheese, coconut and raspberry jam - Recipes

A light, quick dessert, but very tasty and elegant. The combinations can be various, today I chose the strawberries, the last ones I think from this season.

500 ml sweet cream for whipped cream
500 ml of sweet milk
50 gr sugar
200 gr strawberry sauce
20 gr gelatin granules
1 vanilla pod

Method of preparation:

Then add the strawberry sauce from place to place so as to obtain a beautiful appearance and the jam to be evenly distributed in the composition. You can find the recipe for the sauce here. If you want instead of sauce you can add jam or strawberry jam.
Refrigerate for a few hours until the panna cotta hardens, preferably overnight.

Decorate with strawberry slices and mint leaves. Serve cold from the refrigerator.


  • 12 tubes of cannelloni
  • For the filling:
  • 200 g ricotta
  • 100 g telemea
  • 100 g mascarpone
  • 100 g of fresh cottage cheese
  • 1 or
  • salt and pepper
  • hot pepper flakes
  • dried garlic flakes
  • a few strands of dill
  • spinach
  • For the sauce:
  • 50 g butter
  • 2 tablespoons flour
  • 400 ml of milk
  • nutmeg
  • salt and pepper
  • 100 g cheese