Beef with baked carrots or beef stew with carrots
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Cut the pieces of meat and degrease if you have a fatter meat, the parts with tendons can remain. Wash, clean and chop onions and carrots. Let the vegetables cook for a few minutes with a little olive oil and salt.
Leave the vegetables until intense coloring and then set them aside. Brown the meat well until a nice coloring then add a tablespoon of flour, deglaze immediately with brown beef and move everything in an oven dish, I use cast iron pots with oven lid. Put in the oven the caramelized vegetables, beef, beef stock to pass over the meat, a little salt and pepper (grind at the end) and dark beer I put a bottle of brown Peltforth.
Add the garni bouquet, the clove of garlic and dried thyme and it is ready for the oven. Cover with a lid and place in the middle of the preheated oven at 200 degrees at first and then after an hour reduce to 180 degrees.
Remove at intervals of 30-40 minutes, check how low the sauce has been and mix lightly with a spatula so that all the meat penetrates evenly.
It depends a lot on the amount you make but the ideal cooking time is around three hours for a quantity of one kg or more of meat. It is ideal to cook in two stages on the first day for 2 and a half hours and then the next day for another 30 minutes, at night in the fridge the flavors will mature and be perfect and the next day after another 30 minutes in the oven you will have a stew perfect. We know that it is perfect because we have a fondant meat, a shiny and viscous sauce, all we need is a fresh bread and a few friends to enjoy it.
I wish you good luck!
TASTES.With quite a bit of delay, I decided to post some (very good) cake recipes that I made for the holidays, but that I will definitely make during the year as well.
I cooked, like everyone else, quite a lot of "goodies", but I didn't post the recipes, not having photos. With a sigh of relief I selected something, more out of the desire to show you some of the most successful cakes. They were really good. The success is also due to the ingredients used - I had a greasy butter, 85% fat, from Plus (manufactured under the "Plus" brand), which was very good. I somehow rediscovered the taste of the cakes my mother used to make when we were children. As flour, I opted for Dobrogea - for the cake. I also make bread with Dobrogea flour (for cake or 000), which always comes out good and good-looking.
I apologize for the quality of the photos, I hope you get some idea of my recipes.
I made croissants with vanilla and walnuts, a very common recipe I ate at several houses, but, leaving aside the modesty, mine were by far the finest. I'm not subjective, because on the contrary, most of the time I think the dishes cooked by others are better than the ones I make (and it happens to you, doesn't it?). But the croissants I made were more flavorful and tender (probably due to the butter).
Then I present a very fine cake - with butter, apricot jam and walnut icing. It was crazy.
Don't be scared: some are just CRAZY for sweets!
Very fine vanilla croissants - Cookies, very fine, with vanilla
250 g butter
100 g old powder
150 g ground nuts
300 g flour
a pinch of salt
vanilla and powdered sugar
Remove the butter from the fridge in time and leave it close to a heat source, so that it is at room temperature. Mix with salt and sugar, using a wooden spoon. If it is soft, it rubs very easily. Then pour the ground walnuts (if they are larger ground, the croissants come out much better) and flour. Homogenize everything and let it cool for about 20 minutes.
Shape the croissants by taking a ball of dough and rubbing it between your palms so that it becomes elongated and thin at the ends. We arch in the shape of a crescent and put them in the tray, on baking paper. The convex croissants in the middle and thin at the ends are good, thus having a delicious core. I make this statement because I had the opportunity to eat very flat and thin croissants (only the shell) and they were not very good. What do you want, it's a big deal. finete.
Bake them in the preheated oven, at the right heat. They must be lightly browned on the bottom and remain white on top. After they have cooled a bit, we pass (being hot) each croissant through sugar mixed with vanilla.
I stay cold for a long time.
Cookies & quotZbarciogi & quot - Cookies & # 39Morel & # 39
The dough is made from 250 g butter rubbed with 250 g sugar and a little salt: add 2 eggs, baking soda, a tablespoon of vinegar and flour to make a dough like a tart (the dough should still be soft, and then let it cool, to harden).
Shape the cookies by taking a ball of dough, giving it a very thin elongated shape at one end, and then pressing with a fork the end left thicker. It will have a leaf shape. I make them sharp at one end because this way I can place them on the plate in overlapping circles and they look very good. They are placed at a distance when baked, because they grow. Be careful not to burn them, only to brown them on the bottom.
I usually make these cookies ahead of time, a few days before the event. However, they must be filled at least the day before, so that they can soften.
Next, glue the cookies with jam, two at a time. I used apricot jam, raspberry jam and plum jam. It's more fun to see what flavor you get when you eat a "clumsy".
I then passed them through the melted bitter chocolate icing and the ground walnuts.
London linzer-with jam and meringue - Linzer London-with jam and meringueI made this recipe after the magazine "Practically in the kitchen" and I had a pleasant surprise, being very successful.
The dough is made from 200 g flour, 150 g butter, 100 g powdered sugar, 3 yolks, 1/2 sachet baking powder. Knead a dough that spreads in the pan.
Making this cake for the first time, I realized that for the large stove tray, the quantities must be doubled.
From the resulting dough here you can make a cake in the shape of a round tart. I used a rectangular stove tray (the so-called steak tray) - the stove one would have been too big.
Put the dough tray in the preheated oven and let it bake in half - that is, the dough should be firm on top, but not yet browned underneath.
During this time we beat the egg whites (3 egg whites with 100 g sugar - in the recipe there were 200 g of sugar, but I thought it came out too sweet - and 200 g walnut - I put I think about 250 g walnut - I put a plate full of ground walnuts). I mean, I reduced the sugar and added more walnuts and I say I did well.
Remove the tray and pour a fluid jam on top - but not the jam, as it is too thin. I put apricot jam. Pour the meringue and put it back in the oven, over low heat, so that it doesn't burn underneath and the meringue hardens a little.
I cut it into small triangles. In the magazine it was cut with a glass, in the shape of a crescent.
The recipe is not new, I've made this kind of cake before, but it turned out better than others.