کسب درآمد و فروشگاه اینترنتی Take the flour in a bowl, add butter and rub in with your fingertips
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plastic basket injection Mold

بازدید : 194
پنجشنبه 29 ارديبهشت 1401 زمان : 6:08

Using your fingertips, work the ingredients until they resemble crumbs. Blanch the celery in boiling salted water. Let stand 10 minutes before slicing and serving warm. Wrap in cling film and chill for 5 minutes. Lightly dust the work surface with flour, roll out the pastry and line the tin. Crimp with fingertips and knuckles.(Recipe courtesy chef Abhishek, Le Bistro Du Parc)Veggie QuicheIngredientsFor crust:Water, 40 mlButter, 150 gmPlain flour, 250 gmEgg yolk, 20 gmSalt to tasteFor vegetable mix:Red onion, sliced, 1/2 cupYellow capsicum, julienned, 1/2Red capsicum, julienned, 1/2Zucchini, sliced, 200 gmOlive oil, 1 tbspButter, 1 tbspEggs, 2Cooking cream (minimum 35% fat), 350 mlCheddar cheese, grated, 30 gmParmesan cheese, grated, 30 gmSalt and white pepper to tasteMethodHeat the olive oil and butter in a saucepan. In a large skillet, sauté the broccoli, onion, mushrooms and peppers in butter until tender. (Recipe courtesy chef Ivan Chieregatti, Hyatt Regency Delhi)Rainbow QuicheIngredientsPastry for single-crust pie (9 inches)Broccoli florets, 1-1/2 cupsOnion, finely chopped, 1 smallFresh mushrooms, sliced, 1 cupGreen, red and orange peppers, finely chopped, 1 eachButter, 2 tbspSpinach, chopped, 1 cupShredded Mexican cheese blend, 1 cupEggs, lightly beaten, 6 largeMilk, 1 3/4 cupsSalt, 1/2 tspMethodPreheat an oven to 350 degrees Fahrenheit. Fill in half of each mould with the sauté vegetables and top with the Child Building Blocks mould Manufacturers cooking cream.Take the flour in a bowl, add butter and rub in with your fingertips until it resembles breadcrumbs.Gorgonzola and Asparagus QuicheIngredientsAll-purpose flour, 140 gmUnsalted butter, cubed, 85 gmEggs, beaten, 300 gmMilk, 175 mlCheddar cheese, grated, 100 gmAsparagus, 300 gmGorgonzola cheese, 150 gmPine nuts, 25 gmMethodPreheat an oven to 180 degrees Celsius. Drain and pat dry with paper towels. Bake in the lower half of the oven for 30-35 minutes or until the egg mix is set. Spoon into prepared crust, topping with cheese. Allow to cool. Combine the flour, milk, butter and salt to make smooth dough and refrigerate for half an hour. Keep aside. Bake the shell for about 10 minutes until set and golden at the rim. In a large bowl, whisk the eggs, milk and salt. In a bowl, lightly whisk the eggs with the crème fraîche, add the Camembert mixture and season. Roll it into a thin disk and arrange in a greased quiche mould. Butter a 20 x 6 cm-deep loose-bottom tart tin, or a 35 x 12 cm rectangular tart tin.(Recipe courtesy chef Amit Sinha, L'Opera)Black Pepper Crab QuicheIngredientsFor filling:Crab meat, 300 gmGinger, chopped, 5 gmGarlic, chopped, 5 gmOnion, chopped, 3 gmRed chillies, chopped, 2 gmCorn starch, 20 gmPotato starch, 10 gmCooking oil, 250 mlSalt, 5 gmSugar, 5 gmDark soya, 5 gmOyster sauce, 5 gmCrushed black pepper, 20 gmCoriander, 5 gmButter, 15 gmFor dough:Milk, 250 mlButter, 75 gmSalt, 3 gmFlour, 250 gmMethodClean the crab meat, dust with corn starch and deep fry till golden brown. Braise for 2 minutes and adjust consistency with the potato starch.Put the Camembert, milk and port in a blender or food processor and blend until smooth. Add cold water and egg yolks, mixing until the dough is formed. And serve warm

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