Hello my dear friends! Probably, in my absence for a month, you guessed that something was happening. Even the absence of events is an event when it is outside the norm. Oh, how she twirled!

I twirled it - I untwist it.

For several years I have been thinking about moving my brainchild to a “new home”. There were many reasons for this, and at the end of last year I decided: New Year - new beginnings. And this is not only symbolic. January is the perfect time for this: while you, I'm sure, were enjoying the holidays, pleasant meetings and delicious food, I dived into the jungle of a world unfamiliar to me and worked on creating a new website. Believe that you will love it!

With a frank culinary delight

and sincerely delicious wishes,

Galina Artemenko

Source https://vku.life/zhizn-vkusnaja/

Hi Hi! I continue my series of pre-New Year compilations, and today the next step is… snacks! Again! It's just that there are not many of them ...

So, today we are preparing the cutest mini-muffins with cheese, a snack cake with olives, onions and nuts, as well as a liver cake in an exquisite serving.

How to prepare a lot of snacks for the festive table and not brush your teeth? Snack oils! This is one of my favorite dining themes, and today we are preparing as many as six types!

Hi Hi! The crazy time continues when you want to have time for everything and be able to relax at the same time. In December, the topic of finding a balance is more relevant than ever: what do you want to have time to do, but not at any cost, and what is better to leave (either for later or in the past year).

Eventually the New Year will come! So here are two recipes to complement your snack table. Fish appetizers are always on the topic, right?

My unequivocal top of what I always leave (for later or in the past year - whatever the mood will be) is the general cleaning. Honestly, I never do general cleaning! The traditional top time for this “joy” is either before the New Year or before Easter. The risk, as they say, is maximum! But it was not for nothing that I put the word “joy” in quotation marks, since I don’t like to devote some long time to putting things in order, even if I do everything that is necessary little by little for some time. So the "hostess" (one, by the way, of my unloved words!) Of me is so-so, and I try to maintain cleanliness with the usual routine cleaning. But for something rare at this time of year, I still decide. For example, this year I washed the curtains.

You can blame me for this approach to housekeeping or not blame me - in this matter, as in food, everything can be expressed in just one word: TASTE. Someone loves sparkling cleanliness and is ready to direct it, devoting time to it throughout the week. Someone is polarly ready to live in complete chaos. Someone wants to do everything on their own, but for someone it is better to entrust the care of cleanliness to a professional. The main thing, in my subjective opinion, is the sanitary measures necessary for a normal life, calmness and a satisfied state as a result. I believe that if the plafonds are not washed, and the brain does not let go of this, you need to either accept the given and calm down, or wash the plafonds. About plafonds an example is not accidental - I just plan to accept them as they are.

Cleaning by cleaning, and the New Year will come, as u already said at the very beginning. Two recipes that I am sharing today are from my book (there these recipes are presented in a step-by-step version).

Homemade sprats

I'll start with them. This recipe was awesome for me: when I cooked them, I could not believe that the capelin, from which they are prepared in this case, could really be exactly the same taste as sprats from a can! And you can call sprats the past century, “you need to move forward, not backward,” but in my head a black bread sandwich with sprats and pickled cucumber is something amazing!

800 g frozen capelin
2 tbsp. l. black tea (medium or small-leaved tea is better)
2 tbsp. l. vegetable oil
2 tbsp. l. soy sauce
1 tsp natural liquid smoke
1 tsp mustard seeds
1 tsp salt
0.5 tsp Sahara
5 black peppercorns
3 allspice peas
2 carnation buds
1 bay leaf

Defrost the fish, remove the heads and entrails.

Pour the tea leaves with 1 glass of boiling water and leave for 10-15 minutes, then strain. Further, I will describe the process for a multicooker, but all the same can be done simply on the stove, or in the oven! So ...

Pour the tea leaves into the multicooker bowl, add salt, sugar, soy sauce, liquid smoke, vegetable oil and any remaining spices to it. Place the capelin backs up in the resulting marinade, trying to position the fish tightly to each other.

Select the "Extinguishing" operating mode, the time is 1 hour. At the end of the program, switch the multicooker to the "Simmering" mode, if there is one in your model, and cook for another hour. If there is no such mode, select the heating mode for 1 hour. When the multicooker is finished, turn it off and leave the capelin under a closed lid until it cools completely, and only then the fish can be transferred to a convenient container.

For cooking on the stove simply simmer the capelin on the lowest possible heat for 2 hours and leave to cool, covered.

For cooking in the oven send a container with fish there and cook at 150 ° for 1 hour under a lid or foil, and then turn off the oven and leave the capelin in it to cool.

Mackerel Riyette

This is a wonderful and very easy to prepare snack! Try to replace the standard lightly salted or smoked mackerel with it on the festive table - it's much more interesting.

1 fresh frozen mackerel
1 onion
150 g dry white wine
80 g smoked fish (I have salmon)
2 tbsp. l. fish sauce (if not available, replace with soy sauce)
1 tbsp. l. vegetable oil
2 bay leaves
6 green onion feathers
salt, pepper - to taste

Defrost the mackerel and cut off the head, carefully peel from the entrails and rinse the carcass. Cut the onion into rings and send it to the multicooker bowl along with the bay leaf. Place the mackerel on top. Season with salt and pepper. Pour in the wine, close the lid of the multicooker and cook in the "Bake" mode for 15 minutes.

Use forks to cut the carcass into small fiber pieces, removing the backbone and bones. Add finely diced smoked fish to the mackerel. Chop green onions and mix with fish base. Season the riyet with salt, pepper, oil and fish sauce. Mix thoroughly.

Serve such a paste well on slices of toasted bread.

***
Let me remind you about my book with recipes for a multicooker - this is a whole hundred of the most diverse recipes, among which you will find simple and quick recipes for every day, as well as recipes for special occasions. Everything from soups to pastries and drinks. You can buy it

10 recipes for the most delicious Kurds Kurdish is a traditional English custard. It is used both as an independent dessert and as an addition to various culinary masterpieces. 1. Lemon Kurd Ingredients: zest of 1 lemon lemon juice - 115 g sugar - 75 g butter - 60 g yolks - 4 pcs. How to cook: Grate the zest from one lemon on a fine grater. It is not worth grinding too much, because in the future, the cream needs to be filtered. Squeeze the juice of the lemons (115 g). To get more juice from citrus fruits, put them in the microwave for 15 seconds. Separate the yolks from the whites, we need 4 yolks. Collect sugar (75 g), butter (60 g), lemon juice, zest and yolks in a bowl or directly in a saucepan. Heat the mixture over medium heat in a saucepan, stirring constantly with a whisk. Gradually, it will become thick, large bubbles will appear (which will immediately burst). If you want a thicker cream, add 3 tbsp. cornstarch at the very beginning. Remove mixture from heat and strain through a medium sieve. It is important to get rid of the zest and egg lumps here. Pour the finished Kurd into jars, cover with a film (so that it touches the surface of the cream) and let cool, then put it in the refrigerator. It will acquire its correct texture overnight. 2. Basil Kurd Ingredients: fresh basil -1 bunch of eggs - 2 pcs. 1/2 lemon butter - 30 g sugar - 4 tbsp. l. How to cook: Take a large bunch of green basil with large leaves. We rinse it, cut off the leaves and, together with the juice of 1/2 lemon, send it to the blender. Grind thoroughly to the state of gruel. It turns out 70 ml of a fragrant thick liquid. If you get a little less, then you can bring to this volume by adding more lemon juice. Or leave it as it is, taking into account the proportions of cooking (for 30 ml of liquid: 50 g of sugar, 1 egg and 20 g of butter. Oils can be taken less or more, if desired). Rub the lemon zest with 1/2 lemon (it is better to do this before squeezing the juice). Break the eggs into a bowl and beat them with a fork. In a small saucepan, mix the sugar and lemon zest, thoroughly grind the mass with your hands so that the ingredients combine and the sugar absorbs all the essential oils of the zest. Add eggs and basil to the sugar mass, mix thoroughly and send over medium heat. Here, attention, you need to very carefully monitor the mixture, constantly stirring it with a wooden spoon, in order to avoid the coagulation of the eggs. The procedure is similar to boiling a custard (in fact, this is what it is, only fragrant). You can play it safe and cook the Kurd in a water bath, but the process will be longer. After boiling, cook the mixture over low heat until it thickens and acquires the consistency of sour cream. In general, the procedure should not take more than 5 minutes. Then we rub the resulting mass through a fine sieve in order to get a homogeneous creamy structure and get rid of particles of basil, zest and protein (which still curls up in some places, due to its heterogeneous structure) and at the same time cool a little. Then add butter at room temperature and beat the mixture with a fork. Cover the bowl with cling film and set to cool. That's it, a fragrant Kurd of stunning color is ready! It is better to store it in the refrigerator and not for long, but use it like a regular cream. 3. Strawberry Kurdish Ingredients: 300 g strawberries (fresh or frozen) 140 g sugar 6 pcs. eggs 1 lemon 100 g butter How to cook: Wash the strawberries and remove the sepals. You can also use frozen berries, then they must first be defrosted. Ultimately, you need to get 250 ml of strawberry and lemon juice. Squeeze juice from fresh berries and lemon (you can simply grind frozen ones in a blender). If you are using a juicer other than citrus fruits, you can make lemon juice in it by removing the skin from the lemon. Beat eggs well with sugar to dissolve sugar. Place the oil in a solid bowl of a steamer to melt. If you don't have a steamer, use a saucepan placed over another saucepan filled with boiling water. Combine beaten eggs with strawberry-lemon juice, stir and pour this mixture into butter. Cook, stirring occasionally, until the cream thickens. Transfer the finished cream to a clean container and cool well. 4. Coffee Kurd Ingredients: hot water - 320 ml. sugar - 220 g instant coffee (you can ground it) - 4 tbsp. l. corn starch - 2 tbsp. l. egg - 4 pcs. How to cook: 220 g sugar, 2 tbsp. l. cornstarch and 4 tbsp. l. mix coffee in a saucepan. Add 320 ml hot water, stir. While actively stirring the mass with a whisk, add 4 eggs one at a time. Place the mixture in a water bath (the water in the lower saucepan should boil) and stirring often, cook a thick cream (thickness, approximately, like condensed milk). This will take about 15 minutes. Pour the cream into a jar, let it cool at room temperature and put it in the refrigerator. The output is about 0.5 liters. Store no more than 1 week in the refrigerator. 5. Lingonberry Kurd Ingredients: fresh lingonberry 300 g lemon juice 50 ml. sugar 150 g egg 6 pcs. butter 100 g How to cook: Defrost the lingonberries. Rub through a sieve. Put on low heat, add lemon juice, dissolve a piece of butter. Beat eggs with sugar. Build a water bath, and add the beaten eggs to the berry mixture. Cook over low heat, stirring occasionally until thickened. Then cover with a film so that it touches the surface of the Kurd, cool. Arrange in jars and send to the refrigerator. 6. Barberry Kurd Ingredients: barberry - 200 g sugar - 100 g flour - 1.5 tbsp. spoons 2 yolks 70 g butter at room temperature How to cook: Grind the barberry in a blender, add 50 g of water, then rub through a sieve. Beat the yolks with sugar, add flour and beat for another half minute. Bring the barberry juice to a boil and pour into the yolks in a thin stream. Stir the yolks all the time with a whisk so as not to curl up. We put on a water bath, but all the time I continue to stir with a whisk. When the Kurd is brewed, remove from the fire. Let cool completely. Beat the butter with the Kurd with a mixer .. 7. Cherry Kurd Ingredients: cherry 350 g sugar 150 g large chicken eggs 3 pcs. corn starch 1 tbsp butter 50 g How to cook: My cherries, remove the seeds. Puree the cherries with a blender. Mix the eggs with sugar and starch (pick up a spoon with a slide!) In a saucepan with a thick bottom, add the cherry puree. Mix everything thoroughly with a whisk until smooth and put on a very slow heat. Cook, stirring constantly (!!!), until the Kurd thickens and begins to gurgle. Try it for sugar, it seems a little - you can add while the Kurd is boiling. Remove from heat, add oil, mix thoroughly and leave to cool in a cold water bath to room temperature. To prevent a film from forming on the surface, stir the Kurd from time to time. 8. Mandarin Kurd Ingredients: 1/2 lemons. butter 100 g sugar 150 g chicken eggs 3 pcs. tangerines 300 g How to cook: Peel the tangerines, divide into slices and free from the seeds. Wash the lemon well with hot water. Cut half the lemon into slices, freeing it from the seeds, do not remove the skin. Put prepared fruits in a blender bowl. Grind into gruel. Transfer the fruit gruel to a saucepan with a thin bottom. Add sugar and butter. Put on medium heat, stirring occasionally, until sugar and butter are completely dissolved. Remove from heat and let cool slightly. Beat eggs lightly until smooth. Pour eggs into the fruit mass in a thin stream, stirring constantly. Place on the stove and cook over medium heat for about 5 minutes until thickened. Disable. Rub through a sieve, discard the cake. Pour into jars. Put in the cold. The Kurd will thicken overnight. 9. Apple-caramel Kurd Ingredients: sugar - 0.5 cups lemon juice - 50-70 ml. apple juice (freshly prepared fresh) - 200 ml. egg - 3 pcs. butter - 50-60 g How to cook: First, prepare apple juice. I took the sour apples. If you don't have a juicer, you can twist the apples in a meat grinder or grind with a blender, then place the mass in cheesecloth or cloth and squeeze hard. Now we prepare the "dry" caramel, pour the sugar into a saucepan, put it on the fire and wait until it melts and acquires a caramel shade. Remove the caramel from the heat, add butter and mix vigorously. If the caramel is taken in lumps, nothing - then everything will dissolve! Shake eggs slightly, add lemon and apple juice to them. If the apples are sweet, there is more lemon juice, if sour - less. Add the mixture of juice and eggs to the caramel, bring to a boil, reduce heat and cook over low heat until thickened. Then cool the cream and use it as you like. 10. Rhubarb Kurd Ingredients: For rhubarb jam: rhubarb stems 5 pcs. sugar 50 g water 6 tbsp. l. For Kurdish: jam 150 g egg yolks 1 pc. sugar 50 g butter 20 g How to cook: Cook rhubarb jam. To do this, finely chop the rhubarb. It is advisable to take red stems to get a bright jam. Combine rhubarb, sugar and water in a saucepan. Cook for about 7-10 minutes, or until the rhubarb is tender. Use a blender to puree the jam. Let's measure out 150 g of jam. Let's make a rhubarb Kurd. Combine all the ingredients in a saucepan, except for the oil. Bring to a boil, stirring constantly. Put the Kurd in a water bath and beat until the mixture cools down to room temperature. Add butter in small pieces and beat until smooth.

How to cook strawberry Kurd for cupcakes recipe - a complete description of the preparation so that the dish turns out to be very tasty and original.

Until the strawberry season is over, you can't hesitate. This berry not only tastes good, but is also very healthy. You can cook many dishes from it, including strawberry Kurd. To do this, you do not need to use exotic ingredients, you just need to have berries, sugar, eggs and butter. This dish is similar to an ordinary custard, but it does not contain milk and flour.

Table of contents [Show]

Unusual strawberry cream has a lot of positive qualities. It has a great taste and delicate texture. There is a subtle strawberry note in the sweet Kurd. The bright pink color of this dessert is also pleasing to the eye. Strawberry Kurdish, whose recipe is quite simple, belongs to one of the rare types of custards that can be served as an independent dish, filling them with beautiful bowls. In addition, Kurd is often used as an interlayer for biscuit cakes in the preparation of an English cake. This dessert can be served with toast or pancakes, and they are also filled with shortcrust pastry baskets.

Cooking secrets

Strawberry Kurdish is cooked in a water bath in stainless steel cookware. This avoids the appearance of small lumps that spoil the taste of the dessert, as well as the curdling of eggs. For the cream to have a delicate texture, it is necessary to ensure that the water in the lower pot boils well. If the dessert doesn't freeze quickly, you just need to add heat on the stove. When the cream thickens, it is removed from the heat and rubbed through a sieve in order to remove any lumps that might appear. Then put the butter, mix, cover with a film and allow to cool at room temperature, then put it in a cold place. Strawberry Kurd, whose ingredients are available to almost everyone, continues to thicken in the cold, so if you need a lighter texture, it is recommended to add whipped cream to the cold cream. It is very important to use freshly squeezed lemon juice for making dessert; you cannot use lemon concentrate. It is recommended to squeeze the juice over a sieve so that the bones do not fall into the dishes.

Simple strawberry Kurdish recipe

Ingredients: three hundred grams of fresh strawberries, one hundred grams of butter, one hundred and fifty grams of sugar, forty milligrams of lemon juice, five eggs.

Preparation

Before you start preparing the dessert, you need to prepare all the ingredients. Strawberries are peeled from the stalks, washed well and sent to a blender for chopping. Juice is squeezed out of the washed lemon, which is added to the berries and crushed together to form a puree. Then eggs and sugar are placed in a small dish, beat well, add berry puree and mix with a whisk. Then add oil, place the dishes on the stove, heat the mass over a fire until it begins to thicken, while stirring it with a whisk. The Kurd, the recipe of which we are considering, is cooked until the desired thickness is obtained. Then the dishes are removed, the cream is cooled and placed in a cold place.

Frozen Strawberry Kurd

Ingredients: frozen strawberries (about one hundred and eighty grams), two eggs, forty grams of sugar, fifty grams of butter.

Preparation

First you need to prepare all the necessary products. Strawberries are taken out of the freezer in advance and transferred to the lower shelf of the refrigerator so that it melts. When the frozen strawberries melt, they are put in a blender along with the juice and chopped to a puree state. This will take about fifteen seconds. The berry mass is transferred to a bowl, put on fire and boiled for about a minute after boiling. Meanwhile, the eggs are washed and dried. One egg is divided into yolk and white, the second is left intact. The protein is set aside, it is not needed. Mashed potatoes are rubbed through a sieve, put back in the dishes, eggs are added and beat thoroughly. Then add sugar, which must be turned into powder in advance, and butter. All this is put on fire and cooked for two minutes, stirring constantly. If desired, the finished strawberry curd can be passed through a sieve again. Dessert is cooled and served. It will have a bright taste and delicate texture. The cream goes well with pancakes.

Strawberry Kurd for cupcakes

Most confectioners put the English Kurdish inside the cupcakes so that the latter acquire a brighter and richer taste.

Ingredients: three hundred grams of fresh strawberries, one hundred and fifty grams of white granulated sugar, five eggs, one hundred grams of butter, one lemon.

Preparation

The berries are sorted out, peeled, washed. Cut the lemon in half and squeeze the juice out of it, removing the seeds. Beat juice and strawberries well with a blender until smooth. Beat eggs together with sugar with a mixer, add berry mass and butter. All this is placed in a bowl, put on a steam bath, stirring, wait until the oil dissolves. Further, the Kurd is boiled for as long as they see fit. It is recommended to achieve the same thickness as when cooking berry jam, since then it will be easy to fill cupcakes with cream. In chilled cupcakes, a hole is made in the middle, for example, with an apple corer. These holes are filled with ready-made strawberry kurd. You can also garnish the cupcakes with cream on top.

Cake "Black Prince" with strawberry Kurd

Ingredients for the dough: four eggs, two glasses of sugar, two glasses of sour cream, three glasses of flour, six tablespoons of cocoa, two tablespoons of teaspoons of soda.

Ingredients for the Kurdish: three hundred grams of strawberries, juice from one lemon, one hundred and forty grams of granulated sugar, six eggs, one hundred grams of butter.

Ingredients for the cream: two glasses of sour cream, one glass of granulated sugar, six tablespoons of cocoa, brandy.

Preparation of cakes

Flour is mixed with soda and cocoa, eggs are beaten well together with sugar, sour cream is added, flour is added in small portions and mixed thoroughly. The dough is divided into four parts, each is poured into a mold and baked until tender.

Strawberry Kurdish (cake recipe)

The berries are mashed with a blender, lemon juice, melted butter in a water bath and eggs beaten with sugar are added. Cook the Kurd in a water bath until thickened, not forgetting to stir. The finished cream is cooled.

Beat the sour cream well with granulated sugar and cocoa, then add a few tablespoons of brandy.

Cake shaping

The cooled cakes are impregnated to your liking. Each cake is sandwiched with strawberry kurd, and then with sour cream cream. The top cake is coated with cream and covered with mastic, decorated with icing.

Finally ...

Strawberry Kurd is a delicate cream that has a silky texture. In season it is prepared from fresh berries, and in winter from frozen ones. You can add vanilla and cinnamon to the dessert. The base of the cream is strawberry puree; the dish also contains eggs, sugar and butter. As you can see, the set of components is very simple, like the cooking process itself. Kurd is an excellent base for making ice cream; it is often served as sauces for pancakes and cheese cakes.

To its taste, strawberry Kurd is similar to baby curd with strawberries, which is why kids love it so much. Many pastry chefs use this cream for making cakes and cupcakes; in this case, baked goods are more tasty, tender and aromatic. Today, Kurd is a fairly common sweet dish around the world, loved by both adults and children.

Every sweet lover knows that there is nothing tastier than fragrant airy muffins that hit the table straight from the oven.

However, in order to make such a treat a masterpiece, you need to use various additives, since it is summer now, the strawberry filling for cupcakes is it. In addition, you can not complicate the baking process, but simply decorate the cupcakes with berry cream, below we have prepared instructions for such a case.

Ingredients

• Strawberries - 700 g + -
• White granulated sugar - 150 g + -
• Corn starch - 50 g + -

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How to make strawberry cupcake filling

The classic method of preparing the filling is not only incredibly simple, but also high-speed cooking, since the whole process will take you very little time.

If you wish, you can use such a filling not only for cupcakes, but also for fragrant berry pies, because it makes absolutely any dessert tastier.

1. First of all, we need to peel our berries well. To do this, take a colander, pour strawberries inside it and rinse it under cool water, constantly stirring the berries with your hands. If you don't have a colander, simply wash the strawberries in multiple waters.
2. Let the water drain from our berries and pour them onto the work surface. We need to remove the green tails. It is convenient to do this with a small knife - the tip should be brought into the berry and the unnecessary part should be removed in a circular motion. Thus, you will cut out the outer and inner part of the ponytail at the same time.
3. Now we sort out the berries. Places that look spoiled, as well as green parts, need to be cut off - they can spoil the taste of our filling.
4. If you want a filling that will feel the texture of the berries, take a fork or spoon and mash the strawberries in a deep bowl as you should. Otherwise, use a blender - this way the mass will turn out to be homogeneous.
5. Pour corn starch and sugar here. Stir everything until the sugar is completely dissolved.
6. Pour our mixture into a saucepan or stewpan with a thick bottom. We put on medium heat.

7. Constantly stir the strawberry mass so that it does not burn. When you notice signs of boiling, stop for a couple more minutes and remove from heat.

8. Pour the resulting jam into a container for storage. The shelf life, if stored in a refrigerator, is from two to three days.

If you do not need whole berry fragments and their seeds, then after grinding in a blender, pass the strawberry puree through a sieve.

Ingredients

• Strawberries - 100 g;
• Chicken eggs - 2 pcs.;
• Granulated sugar white - 150 g;
• Butter - 200 g.

How to make strawberry cupcake cream

• First you need to get the proteins from our eggs, so we wash them well. Gently break the eggs so that the shell is divided into two, approximately equal, parts. Then, over a deep bowl, we move the yolk, then in one half, then in the other. At the same time, the protein flows into our container from the bottom.
• Pour granulated sugar here, after which we place our container a little higher than a saucepan of water, standing over low heat.

We should have a kind of water bath. We constantly stir the mass and wait for the moment when the sugar dissolves completely. After that, remove the container from the pan.

• Wait a few minutes for the protein mixture to cool slightly, and beat it into a foam using a mixer or a whisk.
• Make sure it is soft before adding butter. If not, put it in the microwave for a few seconds. We add oil to our mixture.
• Beat our cream until you get a well-formed thick mass. Quite often, you can observe delamination, but this is only one of the mixing stages, so if you continue to whip the cream at this moment, then its constituent parts will again come together.

By the way, the usual butter cream at this stage is already completely ready and can be used to decorate dishes.

• Wash the strawberries, prepare them in the same way as the previous recipe and grind them in a blender, since we do not need the fragments of berries in the cream at all. Add the resulting mass to the cream and mix well.

• Now we put the strawberry cream in a pastry bag and use it to decorate the cupcakes.

By the way, you can use not only fresh berries, but also frozen ones. First, they must be defrosted and the released liquid must be drained.

Traditional English Kurd has a very delicate texture and rich taste. Not surprisingly, some confectioners put such a delicacy inside cupcakes to make them even tastier.

Ingredients

• Strawberries - 300 g;
• Granulated sugar white - 150 g;
• Chicken eggs - 5 pcs.;
• Butter - 100 g;
• Lemon - 1 pc.

How to make strawberry curd for cupcakes

1. Wash the strawberries, remove the tails and spoiled spots, rinse the eggs thoroughly under running water.
2. Cut the lemon into two halves and squeeze the juice out of it, we need it - about 40 ml.
3. Pour strawberries into the blender bowl and pour our juice here. Grind everything until smooth.
4. We break the eggs into a saucepan, add our sugar here, and then beat it all with a mixer or a whisk.
5. Add the strawberry puree and mix, then put the butter here, too.
6. We put a saucepan on medium heat and, stirring occasionally, wait until the oil is completely dissolved.

7. After that, cook the strawberry mass for as long as we think is necessary. The fact is that the Kurd will thicken all this time, the same density will remain in the cold form. We recommend that you achieve such a state as for berry jam, then it will be easier for the Kurd to fill the cupcakes.

By the way, such a strawberry filling for cupcakes is also perfect as an addition to various pancakes, or you can serve Kurdish as a completely independent dessert.

I have long wanted to study at pastry courses. Although, like, why? All information is on the internet, but tricks and nuances, and most importantly, the atmosphere cannot be replaced by a computer and the Internet. And now the dream has come true. So wait for a series of delicious pastry master classes. The study began with cupcakes. The recipe is not complicated, but with great variations.

What are cupcakes? These are small biscuit dough muffins with a filling inside and a creamy cap on top.

Based on the classic dough recipe, we were immediately shown how to make both the chocolate and lemon versions. They gave two versions of the cream and three Kurdish recipes. For those who don't know, Kurd is a filling made from berry juice.

Classic cupcakes with cheese cream cheese

It is quite simple to prepare. The main thing is to get food out of the refrigerating chamber in advance so that they reach room temperature

Let's prepare:

• Butter 82.5% - 180 g
• Sugar - 180 g
• Selected eggs - 2 pcs. (120 g)
• Flour - 180 g
• Baking powder - 2 tsp
• Milk - 5 tablespoons
• Vanilla sugar - 1 tsp

How to cook:

• Beat the softened butter with sugar at low speed with a mixer, gradually increasing the speed. We get a lush oil mixture

• Break the eggs one at a time and knead each time until smooth.

• Mix flour with baking powder and sift into a bowl. Stir in with a spatula until smooth

• Pour in warm milk. This must be done to keep the finished muffins soft and fluffy. If this is not done, the cupcakes will be dry. Instead of milk, you can use cream or kefir
• Mix lightly with a spatula and finally punch with a mixer. We get a tender and soft dough. This is the classic basis. On its basis, we also prepared chocolate and lemon dough.

• We put it in molds. There are two ways. Can be filled in 2/3 of the form or ¾. In the latter case, the biscuit cap rises too far above the capsule.
• It is better to lay out with the help of two spoons. The dough is thick and drips off the spoon very lazily, so he needs help. With the help of the second spoon, we will do it.

• We placed the cups on a baking sheet, heated the oven to 180 degrees and send the muffins to bake for 20-25 minutes. We check for a skewer no earlier than 20 minutes.
• While the muffins are baking, let's prepare a Kurd for the berry juice filling. You can take absolutely any berries - cherries, currants, cranberries. I have lingonberries. Back in the fall, I punched it with a blender, put it in portioned containers and froze it.

For a Kurd:

• Fresh or frozen berries - 100 g
• Sugar - 100 g
• 2 selected eggs (or 100 g yolks)
• 1-2 tbsp butter

The cooking process is similar to custard in milk, but instead we will use berry juice.

• Mix berry mass, sugar and eggs in a saucepan

If you are doing it for the first time, then it is better to take the yolks, because with them the likelihood that lumps will appear, or everything will curl up, is much lower.

• We put the ladle on low heat and stir continuously with a spoon so that the mass does not curl up. When the Kurd begins to thicken, you can change the spoon to a whisk and continue stirring. We wait until bubbles appear on the surface, turn off
• Then we filter from different lumps and berry skins and add 1 or 2 tbsp. tablespoons of oil. The oil temperature is not important. And the number of spoons depends on the thickness of the resulting mixture. If the mixture is thick, then one is enough. After the Kurd has cooled down, it will be twice as thick. We send to cool down in the refrigerator.

Now it's the turn for a fluffy hat. We will prepare cheese cream for her. It is thick, holds its shape perfectly and is suitable for various desserts.

For cream cheese:

• Curd cheese - 200 g
• Butter - 100 g
• Powdered sugar - 50 g

We take cream cheese. There are several popular brands that confectioners use. This is Hochland, Cream Cheese, Almette

• We mix the softened butter with a spatula with powder so that it does not scatter throughout the kitchen, and only then we break it with a mixer

• Add curd cheese, mix again with a spatula, and finish off with a mixer. The cream turns out to be very thick, store it in the refrigerator.

Assembly

• In order to make a recess for the filling, there is a special device. But if you do not have it (like me), then you can easily get by with improvised means.
• Using an ordinary knife, cut a cone-shaped depression in the middle to half of the cake

• Putting the filling inside

• Fill a disposable bag with cheese cream. We take the nozzle a closed or open star, a rose, a diameter of 1.5 to 2 cm.

The cream must be taken out of the refrigerator in advance, and given the opportunity to warm up, but not to swim. Since it is very thick, it is difficult to plant it in a cold state, and flowers from it are obtained with torn edges.

See the video at the end of the article for how to put off the hats.

Chocolate cupcakes with chocolate ganache cap

Lately I really like chocolate desserts. For example, chocolate cakes, which I already wrote about earlier.

For the dough, we take products from the previous recipe, only at the very end we add 3 tbsp. cocoa. It can be substituted for melted chocolate. But with the powder, the taste and smell are richer.

For the chocolate ganache filling:

• Cream 33-35% - 50 g
• Dark chocolate - 50 g

Preparation:

• We take the cream that is intended for whipping. I do not recommend taking a lower percentage, you will not come to the desired result.
• In a saucepan, heat the cream, practically bring to a boil, but do not boil
• Pour the pre-crumbled chocolate with hot cream for a few minutes until the chocolate dissolves
• Stir until smooth and put in the cold for a few minutes to set.

Chocolate ganache for caps:

• Cream 33-35% - 150 g
• Dark chocolate - 75 g or milk - 120 g

Preparation:

• Pour the cream into a bowl with a thick bottom and bring to a boil. In no case, we do not boil, only single bubbles appeared - turn off
• It is better to take confectionery chocolate (it is in drops). If not, then break into pieces dark or milky. White chocolate is absolutely not suitable for this cream.
• And pour in cream, help dissolve, stirring with a spatula
• We cover the container with cling film in the joint. This is required so that the surface is not covered with a film.
• Let it cool a little on the table, and then put it in the refrigerator for a couple of hours

Ideally, the ganache is best done the day before and left to spend the night in the refrigerator.

• Beat the ganache at low rpm. It is important. It can take a long time, but if you increase the speed, the cream may curl up and you have to start all over again.
• The last step is to remove the center, lay the filling, deposit the cream cap and decorate.

Mini muffins in paper tins with banana filling

If you have guests on your doorstep and you don't know what to treat them, here's a quick version of banana-filled muffins.

Products:

• Flour - 200 g
• Milk - 150 g
• Sugar - 150 g
• Eggs - 2 pcs.
• Butter - 100 g
• Baking powder - 10 g
• A pinch of salt
• Banana - 2 pcs.

Preparation:

• Beat the softened butter with granulated sugar. Add eggs, a pinch of salt and baking powder one at a time and punch thoroughly

• Sift the flour and mix until smooth, pour in the milk and finally knead. It turns out a thick lazy dough

• Cut bananas into slices about 0.7 mm thick

• Put the silicone or paper molds on a baking sheet and pour the dough into them with a spoon. Put a slice of banana on top and press it into the mass. Bake in a preheated oven 180C for 25-30 minutes

• The pastry rose. Cool and decorate with cream.

Delicious muffins with mascarpone cheese cream in the oven

Some people find the cream cheese to be heavy and prefer using mascarpone cheese in desserts.

Let's prepare for the test:

• Eggs - 2 pcs.
• Granulated sugar - 100 g
• Flour - 120 g
• Curd cheese - 120 g
• Butter - 100 g
• Sugar with vanilla - 80 g
• Soda - ¼ tsp

Preparation:

• Melt the butter in a saucepan or microwave (do not overheat)
• Mix flour with baking soda

• In a large bowl, combine the sugar, icing sugar and two eggs and beat with a mixer on low speed. Send melted butter there and mix again

• Add cream cheese to the mass and punch again with a mixer
• Sift flour into a bowl and finally knead the dough

• We lay out on molds using a disposable bag. Can be spread with a spoon two thirds of the height of the capsule

• We send it to the oven (preheated) at 180C for 20 minutes. Cupcakes must go up

While they are cooling, prepare the cream:

• Mascarpone cheese - 300 g
• Powdered sugar - 100 g
• Cream - 33%

Mascarpone cheese and cream should be well chilled. Beat the powder with Mascarpone for a minute.

Pour in the cream in portions and continue to beat until a dense consistency is obtained. At this point, dye can be added if desired.

We put the cream in a pastry bag with a rose attachment and decorate the top of the dessert with a beautiful hat.

Vanilla Cupcakes with Lime Kurd and Meringue by Andy Chef

The lemon flavor brings summer lightness and freshness to the dessert, and the delicate cream does not weigh down the cupcake, but maintains a balance between the lemon curd filling and the soft texture of the dough.

It will be needed for the test:

• Flour - 190 g
• Butter 82.5% - 100 g
• Sugar - 220 g
• Eggs - 2 pcs.
• Lemon (for juice and zest) - 1 pc.
• Sour cream or yogurt - 125 g
• Baking powder - 1 tsp

Preparation:

• Mix flour with baking powder. And no matter how strange it sounds, mixing must be done thoroughly with a whisk, the quality of the final product depends on it.
• Soften the butter until it is melted and combine in a separate bowl with sugar. Beat well
• Add eggs one at a time, remembering to mix thoroughly each time
• Take sour cream (10% fat) and stir in the mixture. It will give the biscuit lightness and airiness. Add to it 1-2 tablespoons of lemon juice and lemon zest

We take only the yellow part, the white one will add bitterness to the finished product

• The final step will be mixing the flour with baking powder. Do it in several approaches and stir thoroughly each time.
• We put it in molds and bake in an oven 170C for 20-25 minutes. The amount of time depends on the size of the molds. The smaller they are, the shorter the baking time.
• While the muffins are cooling, prepare the lemon curd.

For the lemon Kurd you will need:

• Lemon juice - 80 g
• Sugar - 100 g
• Selected eggs - 2 pcs.
• 1-2 tbsp butter

Preparing the cupcake filling:

• Combine juice, sugar and eggs in a saucepan and put on low heat. The mass must be continuously mixed. Otherwise, the protein may curl and burn, and then you have to start all over again.
• The mass should thicken, and after the appearance of single bubbles, remove from heat

• Strain the lumps and add the butter. See for yourself by the quantity. If you see that the mass is not thick enough, add more oil. But keep in mind that when it cools, the Kurd almost doubles in thickness.

• Put the cooled Kurdish stuffing inside the cake, and fill it with cream on top

Meringue cream:

• Proteins - 2 pcs.
• Sugar - 150 g
• Water - 2 tablespoons
• Lemon juice - ½ tsp
• Corn syrup - 3 tablespoons

This cream holds its shape perfectly, suitable for decorating cakes and small pastries. If you leave the cupcakes with a meringue cap outdoors, the edges will become frayed - it is convenient to transport them in this form. If stored in a sealed container, the cap will remain soft and snow-white.

• Separate the whites from the yolks. From proteins, if desired, you can make meringues.
• We need a construction for a water bath. In the top saucepan, combine proteins, sugar, corn syrup, water and lemon juice
• Without removing from the structure, we begin to beat the contents of the bowl with a mixer at low speed until the sugar crystals are completely dissolved
• As soon as the crystals have disappeared, we increase the speed at the mixer to the maximum and beat for five minutes. The mass should increase at least three times. Remove from heat and beat for another 60 seconds.
• You can store it in the refrigerator for a couple of days. Put in a pastry bag and decorate the vanilla cupcakes with a fluffy hat.

How to make juicy red velvet yogurt cupcakes at home

The dessert is bright and juicy, even aggressive. Perfect for a romantic dinner and Valentine's Day.

Products:

• Flour - 220 g
• Sugar - 180 g
• Kefir - 180 ml
• Vegetable oil - 120 ml
• Eggs - 2 pcs.
• Baking powder - 2/3 tsp
• Soda - 2/3 tsp
• Cocoa powder - 10 g
• Red gel dye - 1 tsp

For the cream, you can take any recipe from the above.

• Beat eggs with granulated sugar until fluffy. Add a bag of vanilla sugar and color. Stir thoroughly. The mass turns out to be a deep red color
• Heat the kefir a little and add soda to it, stir
• Sift flour together with baking powder and cocoa powder
• When the soda goes out, pour in vegetable oil and mix
• Pour the kefir mixture into the bowl to the eggs, and then portionwise the flour mixture. Kneading smooth dough
• We fill paper capsules by two thirds and send them to bake in a 180C oven for 20-25 minutes. They should rise well, check for a dry skewer
• For the filling, take out the inside of the cake. This can be done with a plunger - a special device, with a knife, or drive the nozzle inward with the back side and pull it out. A recess is formed, which we fill with the filling.
• We make a hat from any cream, decorate with a sprinkle of red sugar or biscuit crumbs.

Video on how to make caps on cupcakes

When making a hat, difficulties may arise, but how to do it? Which attachment to take, how to use it. Watch the video, and perhaps some of the questions will disappear by themselves. It shows the use of various attachments and mastic as an element of decoration.

I advise you to prepare a meringue cream from 100 g of protein and 100 g of sugar and practice putting out beautiful hats with various attachments. This cream is inexpensive and lightweight - perfect for training.

How to decorate cupcakes beautifully

Decorating cupcakes requires a spirit and an artistic approach. Think in advance of what you will make biscuits from, what fillings to make, and from here you can already dance and come up with ideas for decoration. If you have lemon muffins with a lemon curd inside, then it will be appropriate to use lemon zest instead of sprinkles or marmalade in the decoration.

I have prepared various decorating ideas for you. Get inspired and create your own culinary masterpieces.

Rules for making perfect cupcakes

There are a number of rules you need to know to get the perfect cupcakes. Let's take a look at them:

1. You can beat the dough with whisk and even with a fork, but only with the help of a mixer will it turn out lush and voluminous
2. We take products at room temperature, otherwise, for example, if you add cold eggs to the butter, then it can curl
3. To take baking oil of excellent quality 82.5%, otherwise, the taste of the finished dish will suffer
4. It is better to take capsules for cupcakes reinforced, with a so-called skirt. In this case, they can be placed tightly on a baking sheet, without fear that the form will creep under the pressure of the dough. If you take a corrugated form, then when baking in the oven, you must put it in special silicone or metal molds that will not allow them to spread
5. For curd cream, be sure to use icing sugar, not sugar. Otherwise, the crystals will not have time to dissolve, and the taste will not be very pleasant.

I have shared with you the recipes for cupcakes, I really hope that you will try to prepare this delicious and delicate dessert. We'll be making a new dessert next week. Which? Subscribe to updates and stay updated on the news on our blog.

Pancakes with milk fluffy without yeast recipe

A very unusual addition to a wide variety of sweet dishes can be a delicate, creamy strawberry Kurd. This creamy dessert is usually made from lemon, due to which it has a very pronounced sweet and sour taste. But Kurd, made from strawberries, is much more delicate, with a very delicate aroma. Another beauty of this recipe is that spoiled and slightly sluggish berries are suitable for it. In winter, you can also use frozen strawberries.

If you've ever cooked a Kurd, then it won't be news to you how easy it is. The principle of preparation consists in brewing a strawberry-egg mixture in a water bath until thick, after which softened butter is introduced into it. Then the Kurd must be chilled in the refrigerator, after which it will acquire a final thick, but at the same time very delicate, melting consistency.

What to do with the strawberry Kurd? Everything that the soul of a sweet tooth lover can wish for: use it as a filling for buns or croissants, spread it over a biscuit or pancake cake, serve it with ice cream or morning porridge, and even simple ones will become much more delicious with such a delicious strawberry addition.

Ingredients

• 300 grams of ripe flavorful strawberries (frozen can be used)
• 2 eggs
• 80 grams of butter, room temperature
• 60 grams of sugar
• 2 tbsp. tablespoons of lemon juice

How to cook strawberry Kurd

Sort the strawberries and wash, remove the petioles and spoiled areas. Cut the berries into 2-4 pieces each.

Grind the berries in a blender until completely homogeneous.

Add sugar and eggs to the strawberry puree.

Beat the mixture again, then rub it through a sieve to get rid of the small strawberry seeds.

In a small saucepan, bring some water to a boil, place a deep bowl of strawberry-egg mixture in this water bath and thicken the mixture, stirring constantly with a whisk. The Kurd should resemble medium-thick kefir in consistency.

Cut the butter into large cubes.

When the strawberry mass has thickened, add the butter one cube at a time, continuing to stir the Kurd.

The oil will melt and the mass should become slightly thinner - it should be so.

Remove the Kurd from the water bath and transfer to a glass jar. Put the strawberry curd in the refrigerator and let it cool and thicken completely, then enjoy that delicate berry flavor.

The best food is homemade, especially homemade baked goods, and if you have a sweet tooth then you should always have good recipes on hand. To make a chic dish from a regular fluffy biscuit, prepare a strawberry curd for a cake that will transform both the taste and appearance of the product.

The delicate fruit layer will appeal to both adults and children, because it is made exclusively from high-quality products.

How to properly cook strawberry Kurd

Even for those who want to join the creation of homemade desserts for the first time, cooking Kurdish with berries will seem very simple. And if you know a few rules for its preparation, then you can make it worthy of restaurant counterparts.

• The traditional Kurdish for cakes and pastries is usually made from sunny lemons. But you can also make a cream from other sour berries and fruits. Strawberries are most suitable for this role, because in terms of acid composition they are in no way inferior to lemons. It is easier to work with than lemons, and this reduces the cooking time.
• Cake Kurd can be made from fresh berries and frozen ones. It is for cooking a Kurd that you choose fully ripe fruits and the reddest. At any time of the year, you can prepare such a cream if you freeze the berries in advance. Before freezing, wash the berries thoroughly and be sure to dry.

• When boiled, strawberries give off all their flavor notes, and, of course, sweetness always prevails. In order for the taste of the cream to be balanced, you need to add a little lemon juice or zest to the recipe. The Kurd will be sweet, but by no means sugary. Lemon notes will give it freshness and a pleasant aroma.
• Cake Kurdish is similar in consistency and technology to traditional custard. But in the end, you get a completely different version of the dessert. You need to cook Kurd in a special saucepan with a thick bottom so that the cream does not burn.

If you do not have such utensils, then cook the Kurd in a water bath or in a slow cooker.

• There is an opinion that the Kurd can be served as a separate dessert, and this, of course, is true. But the preparation of such a creamy dessert is slightly different. You need to add half as much oil to its composition, but you will need more berries. It is perfect for those who follow their figure, but cannot refuse their favorite sweets.

Fresh strawberry kurd for a sponge cake: a simple recipe

Ingredients

• - 350 g + -
• - 2 tbsp. l. + -
• — 4-5 pcs. (depending on size) + -
• Powdered sugar - 120 g + -
• - 120 g + -
• Vanilla sugar - 1 pinch + -

How to make a fragrant strawberry curd for a sponge cake at home

If you want to prepare a great dessert in the shortest possible time - strawberry curd will become your irreplaceable assistant.

While the biscuit is baking in the oven, you can make a delicious layer. All you need to have in stock is fresh berries and quality butter.

1. Rinse fresh berries several times in cold water, remove the tails. Be sure to dry the berries. Place the washed strawberries in a blender bowl.
2. Pour lemon juice to the berries, add vanilla sugar and beat into a homogeneous puree.
3. In a separate bowl, beat the eggs with the icing sugar for 3-4 minutes using a mixer.
4. Combine the two mixtures in a large heavy-bottomed saucepan. Put the utensils on medium heat, heat the mixture slightly and add butter to it.
5. Stir the cream constantly as you cook. Look carefully at the consistency of the Kurd: when the mass thickens, turn down the heat.
6. Bring the curd to the desired consistency and remove from heat. Pour the cream into another container, cool at room temperature.
7. Spread the biscuit cakes with the ready cooled Kurdish (you can pre-soak them with strawberry juice).

Garnish the cake with melted black or white chocolate if desired, then refrigerate the treat for a few hours.

Frozen strawberry creamy Kurd: recipe at home

This recipe makes a frozen strawberry curd to transform any dessert. Even if the cakes do not work out - smear them and thereby "level" the cake with this cream - and you will have a great dessert. You can also fill eclairs with strawberry curd and decorate a variety of cakes.

Ingredients

• Frozen strawberries - 500 g;
• Sugar - 1 tbsp.;
• Egg yolks - 6 pcs.;
• Lemon zest - 1 tsp;
• Butter - 100 g;
• Mascarpone cheese - 200 g;
• Almonds - 30 g.

How to make a Kurd for a frozen strawberry cake yourself

1. Defrost frozen strawberries at room temperature and chop with juice in a blender. Strain the strawberry mixture through a sieve and pour into a saucepan. Heat the mixture over medium heat, remove from heat and add lemon zest to the strawberries. Cool completely.
2. Combine sugar and egg yolks in a small bowl. Use a mixer to beat the ingredients until foamy. Combine the egg mass with the strawberry puree.
3. Pour the mixture into a saucepan, put on low heat and heat well. Throw butter into the mass, stir constantly. Bring the cream to medium thickness (like sour cream) and remove from heat.
4. Grind the almonds in a blender and add to the still hot cream. Stir well and set aside until cool.
5. Then add mascarpone cheese to the cream and slowly stir the mixture. Refrigerate the strawberry curd for a few hours. After that, you can use the cream as directed.

Strawberry Kurdish cake will no doubt be your inspiration for your culinary masterpieces.