symphoniebysylvie.com
Asked your fisherman to clean the fish for you.
The recipe is so easy Give it a good wash with water
Then marinate with:
cumin powder,
lemon juice ,
salt,
black pepper ,
paprika ,
olive oil and
green chilis (optional).
Keep it aside.
Arrange the sardine a non stick tray and leave to marinate for an hour then bake for around 20 mins. And bon appetit 👌🏼
Ingredients
112 g almond powder
225 g icing sugar
125 g egg white
50 g caster sugar
A pinch of salt
Set the oven at 155 deg
Preparation:
Mix (in a mixer) the almond powder and the icing sugar, sift it after mixing, set aside,
Pour the egg white in a mixing bowl with a pinch of salt
Always start mixing at a very low speed the egg white, then increase the speed when it starts bubbling
Then add the caster sugar in 3 times
Then put the max speed
Till thicker and brighter
It is the same as to prepare meringue
It is a rather long process about 7-10 mn
Except that here we do macarons not meringue it is fine after 5 mn from the moment you start mixing the egg white
The simple test to check if the egg white are done is to reverse upside down the bowl if they do not fall they are ready
Add to it the previous dry mixture gently with a spatula
Pour the preparation in a piping pouch, on a silicone mat or a parchment paper,,the quantity if for 18 macarons so 36 halves selves
Let them crust for 30 minutes at room temperature. Bake for 14 minutes. Let cool completely and set aside
You shake the tray on the kitchen surface to let them sit down, Prior to the baking
Then after 30 mn you will bake at 155 degrees Celsius for 14 minutes
Do not try to remove them from the silicone mat or the parchment paper before they totally cool them they are too fragile and will break
If you want you can put dry colour powder to colour them, never gel it will wet the egg whites
You put a pinch of colour on the edge of a knife and put them while doing the meringue egg white and sugar when they stay being whiter
Macarons in the oven
Now let’s talk about the ganache as I am aware that you all have plenty of bananas let’s make a banana chocolate ganache 🙂
Ingredients:
6 eggyolks
70 gr sugar
1 pack vanilla sugar or a 1 vanilla bean or vanilla extract 1 teaspoon
450 gr /ml half skimmed milk
½ teaspoon cornstarch (optional)
the island:
50 gr of sugar
1 pinch of salt
6 eggwhite
The caramel:
50 gr sugar
50 gr water
For decoration you can add shredded almonds
To make this recipe, start by preparing all the ingredients.
Cut the vanilla pod in half, lengthwise. And scrape its interior in order to extract the grains, just add a vanilla sugar pack or a teaspoon of vanilla extract
In a pastry bowl, seperate the egg yolks from the eggwhite, one by one.
Mix the sugar with the egg yolks (use a mixer) till whiter.
In a saucepan, pour the milk with vanilla to boil.
When the milk is boiling pour it over the egg + sugar mixture , mix gently with a whisk.
Put all back on the stove on medium heat
It must be stirred constantly during cooking for around 8 mn.
To do this, use a wooden spatula and stir, forming an 8 on the bottom of the pan. This will allow you to go everywhere and will prevent the cream from sticking at the bottom.
The cream id ready when it covers the spatula and you can see the wood when passing your finger on it. If you cook it for long the risk is the eggs coagulation.
Pass the cream through a strainer while the cream is still hot.
Let is cool down, keep refrigerated once cooler.
The islands:
STEP 1
Beat the 6 egg whites, add the sugar and continue to whisk to dissolve all the sugar. On a plate covered with stretch film, place 8 spoons of meringue.
2ND STEP
Cook for 45 seconds in the microwave at 900 W, then set aside.
Everything is ready now you assemble the dessert. Pour the vanilla cream in a serving dish, add the meringue cooked in the microwave pour a bit of caramel on top of it.
For a harder caramel recipe just put less water, depends on your taste!!!
Ingredients:
1 egg
80 g of sugar
100 g of butter
100 g of flour
50 g of corn flakes
20 g of dry fruits or nuts
Take the oven tray out of the oven it must be cold !!!! Prior to start
heating the oven at 180 deg Celsius.
Soak the dry fruits in a bowl with warm water, or chopped the nuts.
Use the butter at room temperature for 1-2h prior to baking.
In a bowl beat the egg with the sugar, using a mixer or a whisk,then add
the butter, the flour and the dried fruits chopped if big or the nuts.
Mix all the ingredients will a spatula until a soft dough is obtained.
Make many balls with the dough of the size of a tablespoon, then pass it
in the corn flakes.
Place the cookies on the oven tray covered with a sheet of parchment
paper or silicone mat. Bake them in the preheated oven at 180 ° C for 12-
15 minutes. Let it coloured.
Remove from the oven, let them cool down and serve them on the table.
Serve them cold. You can keep them in a box for 5 days.
Enjoy it!
Ingredients:
50 g of sugar
90 gr of butter
220 g flour
1 egg
zest of 1 lemon
20 gr of icing sugar
4 tablespoons lemon juice
2 tablespoons of fresh chopped rosemary
Grease and spread flour on 2 trays, or use parchment paper. Preheat oven to 180 degrees.
In a bowl, beat the butter with the sugar first, then add the lemon zest, the lemon juice and the egg yolk, mix well.
Finally, add the chopped rosemary (not too thin).
Add the flour then mix until a homogeneous mixture is obtained. Form a 3 cm diameter sausage in aluminum foil or cellophane, leave to stand in refrigerator for 30 minutes.
Cut into thin slices the preparation having slightly hardened, place on the baking sheets or parchment paper, leave space between the cookies.
Lightly beat the egg white so that it foams, gently spread the egg white on the slices of cut-out biscuits and sprinkle well with the icing sugar, bake for 10-15 minutes.
Serve them asap or cold. You can keep them in a box for 5 days.
Enjoy it!
Baguette recipe while confine…make your own bread
Ingredients:
18 g of fresh yeast
155 ml of water
300 gr flour
1 tbs sugar (20 gr)
8 g of salt
Dissolve the yeast in water at 37 degrees (3-5 min)
Put flour in the bowl once water and yeast dissolved. The entire surface should be covered at once. Add all the other ingredients.
Mix 3-5 minutes until obtaining a dough nor wet nor dry.
Put the dough in a bowl and cover with either a cellophane or a tea cloth.
The dough should rise at least for 1 hour.
Degas the dough and make either 8 small or 2 larger sticks.
Let rise the dough again for 30 minutes to 1 hour, in an oven at 50 degrees, or at a room temperature without air-con.
Cook for 15-20 minutes at 200 degrees.
Ingredients:
18 gr of fresh yeast
90 ml of water
300 gr white flour
3 tablespoons sugar (60 gr)
1 bag of vanilla sugar (10 gr)
1/2 teaspoon salt (4g)
2 beaten yolks
60 gr of melted butter
1 yolk for gilding (beaten)
Pearl sugar (8-10 pieces)
Steps:
Dissolve the yeast in water at 37 degrees (3-5 min)
Put the flour in the bowl once water and yeast dissolved.
The entire surface should be covered.
Add all other ingredients.
Mix 3-5 minutes until obtaining a dough neither wet nor dry.
Put the dough in a bowl and cover it with either a cellophane or a tea cloth.
The dough should rise at least for 1 hour.
Degas the dough and make either 8 small buns or a large brioche with two strands.
Cover it with the egg yolk, add some pearl sugar and let push the dough 30 minutes to 1 hour either in an oven at 50 degrees or at a room temperature without air-con. Bake for 10-12 min the mini buns, or 15-20 minutes the large brioche.
To avoid the brioche from burning, you can cover it with foil the last 5 minutes or till you get the desired color.
Ingredients
120 gr butter
120 gr Liquid fresh cream
200 gr cristal sugar
4 Eggs
220 grams Flour
1 pack Baking powder or 11 gr
100 gr Dark chocolate
1 teaspoon Vanilla flavor
Steps:
Mix together in that order:
butter, liquid cream, sugar
Add 4 eggs, the flour and the baking powder in the previous preparation for about 30 seconds.
Share the batter into 2 dishes.
Put 100 gr of dark chocolate in a glass bowl and melt it 30 seconds by 30 seconds till it melt entirely.Whisk every time.
Pour 1/3 of the vanilla batter into the bottom of the mold and level it to cover it,
Add half the chocolate batter on top, leave it as it is do not equalise.
Add 1/3 of the vanilla batter
Add the second half of the chocolate batter on top, do not equalise, it will have a wavy look
Add the rest of the vanilla mixture again.
Put in the oven for 60 min at 170 ° C.
Check the cake with a knife, which should come out dry if you plant it in.
Wait till it cools down 😃
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