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Lenten desserts — learn to cook with Natasha Skvortsova

Lenten desserts — learn to cook with Natasha Skvortsova

Without sweet, I can not.

To give up meat is not worth the trouble, but the rejection of homemade cakes, pastries and cakes is a serious test for me. On weekends, the eldest daughter Masha baked pasta, and then made poultry milk. This has become a real temptation.

Seeing my torment, Masha took pity and made a dessert menu for the week especially for me.

Two glasses of oatmeal spread on a baking sheet and dry in the oven at 180 degrees for about 15 minutes.

We stir every five minutes to prevent the flakes from burning.

Add 1 cup of any nuts and a handful of pumpkin seeds.

3 tbsp. l honey mix with 1/2 cup of hot water, add to the mixture of nuts and flakes and again send to the oven to dry for 20-25 minutes. Every 5 minutes do not forget to stir.

If necessary, the drying time can be increased. The main thing is that the flakes are no longer wet.

5 minutes before readiness add sliced ​​dried apricots and dried cranberries.

The easiest and fastest way to indulge yourself sweetie.

For smoothies fit any fruit or vegetables.

I like the combination of mango with banana and mandarin. It is good in the morning for breakfast.

But the day is guaranteed to energize a cocktail of beets, celery, ginger, carrots and green apple.

Melt on a water bath 300 g of dark chocolate.

Mix half a pack of ordinary cornflakes (150 g) with finely chopped dried apricots, pour with melted chocolate, mix and spread into a mold covered with cling film.

Top cover with foil and using a normal glass align the surface.

We clean in the refrigerator until complete hardening.

One and a half cups of almond flour (can be replaced with crushed almonds) is mixed with 1 cup of wheat flour.

Add 1 cup of sugar, 1.5 tsp. vanilla sugar, 2 tsp. baking powder and 3 tbsp. l cocoa.

Mix well. Pour in a glass of water, 1/2 cup of vegetable oil and stir. Add 2 handfuls of any chopped nuts and 2 finely chopped bananas.

Again, stir, pour into the form and put in a preheated to 180 degrees oven for 30 minutes.

Sprinkle powdered pudding with powdered sugar.

Serve better warm.

Cook the syrup from 1 cup of sugar and 1 cup of water.

With two oranges, remove the zest and cut into thin strips. Put strips into boiling syrup and cook on very low heat for 1 hour.

Hot crust shift cool on the grid. Store candied fruits in a tight-fitting jar.

By the way. very convenient to take with you in your purse.

One large apple cut into slices and boil in boiling water until soft.

We shift the cooked apple into a deep container, add 1 tsp. honey, 1 tsp. Cinnamon and blender mashed.

Separately mix 2 tbsp. l oatmeal and coconut chips.

Add 1 tsp. honey, slightly diluted with hot water, and mix well.

In a portion form, lay out the apple puree, on top of the crumb of flakes and put in an oven preheated to 180 degrees for 20 minutes.

Serve warm.

A can of coconut milk (400 ml) is poured into a saucepan and set on fire.

2.5 sheets of gelatin are soaked in cold water for 5 minutes (it should be soft).

Add 60 g of sugar and seeds of one vanilla pod to boiling milk.

Bring to a boil and, as soon as the sugar is completely dissolved, remove from heat.

Gelatin we get out of the water and dry well, so that it is almost no water droplets.

Add sheets of gelatin to hot milk and quickly stir until gelatin is completely dissolved.

Through a sieve, fill 6 small molds with milk mixture.

We clean in the refrigerator for 4-5 hours.

For raspberry sauce: 200 g raspberry mix in a blender with 4 tsp. sugar and 3/4 cup of cold water. Strain through a sieve and cool.

Served with pannacotta.

Illustrations: Natasha Skvortsova

Natasha Skvortsova:
“I have four children and, of course, most of the time I spend in the kitchen.

I perceive any information from the point of view of its application to cooking. When I meet a new person, I look into his eyes and try to guess what he eats for breakfast and what his lunch consists of. Very often, according to eating habits, you can make a psychological portrait of a person.

I do not have branded recipes. I cook so many and varied that there is no need to repeat the same dish several times.

I like to experiment.

If something touches me in a dish, I take it as an idea as a basis and develop it. I do not like the phrase «author’s cuisine.»

All the basic culinary techniques invented before us. You can only change something, customize for yourself, to your tastes.

I can stand at the stove all day and get an incredible thrill from it. I like to watch the soup gurgle in a saucepan and the clear broth overflows with amber bubbles.

I love the smell of fried onions and garlic.

I like the warm softness of yeast dough and the flavor of cherry pie with cardamom.

If it were possible, I would live in the kitchen. ”

Learning to cook with Natasha Skvortsova

Pasta with pesto sauce

Our family is quite Italian. First, a lot of children. Secondly, the cult of pasta.

We eat them every day: boiled, fried, sour, sweet, spicy, with sauce and without.

See below.

Yeast dough

Never be afraid to cook a new dish and do not tell yourself: this will not work for me. Fear in any business is a bad helper, and especially in the kitchen.

See below.

Lenten soups

Natasha Skvortsova decided to devote the second week of Great Lent to soups — actual recipes for every day. First of all, I don’t want refreshing salads: spring is not in a hurry.

See below.

Dishes from frozen fish

As from frozen fish of dubious gastronomic merit, to prepare dishes that are excellent in all respects is the personal experience of Natasha Skvortsova.

See below.

Meringue

Meringue is very easy to prepare, although at first glance it may seem difficult. I myself thought so for a long time, until I started doing it.

See below.

Cabbage Salad

The first days of Lent are always the most difficult for me. It is necessary to enter the post without shock for the body.

And if earlier on the eve of Lent I arranged gluttony days.

See below.

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