Cake with blueberries

It is worth trying the recipe.
I have been waiting for the blueberries to arrive,
I love to cook blueberry jam,
(which my husband loves),
but my favourite is blueberry cake.

Cheese pancakes

A fine recipe with cream cheese. A quick dessert.

Cake Doll

A delicious cake that delighted my niece.

Apple cake

A dessert loved by all. An apple cake is a delightful and moist dessert that features the natural sweetness and flavor of fresh apples.

Crescent Cookies

Crescent Cookies are the memories of my childhood, they are delicious, buttery, and nutty cookies that are popular during the holiday season.

Tart with sour cherries

I love cherries I always have cherries in the freezer.

Birtday cake

A cake for my niece. A birthday cake is a delightful and special dessert prepared to celebrate someone's birthday. It is a symbol of joy, love, and celebration, and it plays a central role in many birthday traditions.

Cake with balloons

A cake with balloons is delightful and cheerful dessert, perfect for celebrating joyous occasions like birthdays, parties, or any festive gathering.

Scallops in white sauce

My husband loved. Scallops in white sauce is a delicious and elegant seafood dish that combines tender scallops with a creamy and flavorful white sauce.

How to melt chocolate in the microwave

Break the chocolate into small pieces. Place the chocolate in a microwave-safe bowl. Microwave the chocolate on medium power. Heat the chocolate in short intervals, typically 40 to 50 seconds at a time. The exact time will depend on the amount of chocolate and the power of your microwave. After each interval, remove the bowl from the microwave and stir the chocolate thoroughly. This will help distribute the heat evenly and prevent hot spots. Continue microwaving and stirring in short intervals until most of the chocolate is melted. Your melted chocolate is now ready to use for dipping, drizzling, or incorporating into your recipes.

How to make mayonnaise

For the mayonnaise, you need 2 raw egg yolks and 2 boiled egg yolks, 1 teaspoon of Dijon mustard, 1 tablespoon of lemon juice, salt and pepper to taste, and 200 ml of vegetable oil or sunflower oil. In a bowl, break the boiled egg yolks with a fork, mix with the raw egg yolks, Dijon mustard, lemon juice, salt and pepper. You can use a whisk or mixer to get a smooth consistency. Start adding the oil gradually, starting with a few drops at first. Stir constantly while adding the oil to emulsify the mayonnaise. Continue to add the oil in a thin stream while whisking continuously. This process is important to prevent the oil from separating from the rest of the ingredients. Keep adding and mixing the oil until you get a thick, creamy consistency. The exact amount of oil needed may vary, so you can adjust according to your preference for mayonnaise consistency. Taste the mayonnaise and adjust salt and pepper to taste.

How to dress a cake with marzipan

Ingredients and tools needed: marzipan, powdered sugar (for dusting), rolling pin, sharp knife, cake smoother, cornstarch or powdered sugar (for dusting work surface), jam or buttercream (for adhering marzipan to the cake), optional: food coloring . Ensure that your cake is completely cooled before starting the marzipan dressing process. Lightly dust your work surface with cornstarch or powdered sugar to prevent sticking. Knead the marzipan until it becomes pliable and easy to work with. If the marzipan is too sticky, dust your hands with powdered sugar. Roll out the marzipan into a thin, even sheet. Aim for a thickness of approximately 1/8 inch (3-4 mm), ensuring it is large enough to cover the entire cake. Gently lift the rolled-out marzipan using the rolling pin or your hands, and carefully drape it over the cake. Be careful not to stretch or tear the marzipan. Using your hands or a cake smoother, gently smooth the marzipan over the top and sides of the cake to eliminate any air bubbles or wrinkles. Start from the center and work your way towards the edges. Trim off any excess marzipan from the bottom of the cake using a sharp knife. If needed, use a small amount of jam or buttercream as an adhesive to secure the marzipan to the cake. Apply a thin layer to the surface of the cake before placing the marzipan on top. Once the marzipan is firmly adhered to the cake, you can further smooth the surface using a cake smoother. Allow the cake to set and the marzipan to firm up before serving or further decorating.

Units of measure for ingredients

Flour: 1 cup = 140 g
Butter: 1 cup = 230 g
Powdered sugar: 1 cup = 200 g
Brown sugar: 1 cup = 220 g
Powdered sugar: 1 cup = 160 g
Cocoa: 1 cup = 105 g
Food starch: 1 cup = 125 g
Baking powder: 1 teaspoon = 4 g
Sodium bicarbonate or salt: 1 teaspoon = 8 g
Yogurt: 1 cup = 235 g
1 teaspoon = 15 g
Milk: 1 cup = 245 g
Sour cream: 1 cup = 235 g
Whole egg = 50 g
1 yolk = 20 g
1 egg white = 30 g

How to Make Scrambled Eggs

For scrambled Eggs you need eggs (2-3 per person), sale, pepper, cooking oil. Crack the eggs into a bowl. Beat the eggs with a fork until the yolks and whites are well combined. Place a non-stick pan over medium heat. Add a small amount of cooking oil to the pan to heat up. Pour the beaten eggs into the pan. Let the eggs cook for a few seconds until you start to see the edges set. Using a spatula, gently push the cooked edges of the eggs towards the center of the pan, allowing the uncooked portions to flow to the edges. Continue doing this in a gentle, sweeping motion until the eggs are mostly cooked but still slightly runny. At this point, leave them slightly runny for a softer scramble. Remove the pan from the heat and transfer the scrambled eggs to a plate immediately to prevent them from continuing to cook in the hot pan. Serve the scrambled eggs while they're still hot. They go well with toast, bacon, sausages.

How to boil rice

You need rice, water and salt. Measure the desired amount of rice using a measuring cup. 1 cup of uncooked rice typically yields about 3 cups of cooked rice. Rinse the rice. In a saucepan or pot, combine the rinsed rice and water. The ratio of rice to water depends on the type of rice you're using. A common ratio is 1:2, which means for every cup of rice, add 2 cups of water. Place the pot on the stove over high heat and bring the water to a boil. Stir the rice occasionally to prevent it from sticking to the bottom of the pot. Once the water reaches a rolling boil, reduce the heat to low and cover the pot with a lid. Simmer the rice for the recommended cooking time specified on the rice packaging or recipe. Turn off the heat and let the rice sit, covered, for an additional 5-10 minutes. This allows the rice to steam and become fluffy. After the resting period, remove the lid and fluff the rice with a fork to separate the grains. The rice is now ready.

How to make bearnaise sauce

For bearnaise sauce you need 3 eggs yolks, 1 tablespoon vinegar, 1 glass of white wine, 1 tablespoon finely chopped fresh tarragon leaves, 1 shallot, finely chopped, 1/2 cup unsalted butter, melted and clarified, salt and pepper to taste, lemon juice. In a small saucepan, combine the vinegar, white wine, chopped shallot, and fresh tarragon leaves. Place the saucepan over low heat and simmer gently until the liquid is reduced by half. This helps intensify the flavors. Strain the reduction through a sieve to remove the shallot and tarragon leaves, leaving only the liquid. Set aside. In a heatproof bowl, whisk together the egg yolks until smooth. Set up a double boiler or a heatproof bowl set over a pot of simmering water. Make sure the bottom of the bowl does not touch the water. Place the bowl with the whisked egg yolks over the simmering water. Slowly drizzle in the clarified butter while continuously whisking the egg yolks. Keep whisking vigorously until the sauce begins to thicken and emulsify. The sauce should become creamy and smooth. Be patient and ensure the heat is low to prevent the eggs from curdling. Once the sauce has thickened to your desired consistency, remove the bowl from the heat. Slowly pour in the reduced vinegar and wine mixture, whisking continuously until well combined. Season the sauce with salt and pepper to taste. If desired, add a squeeze of fresh lemon juice. Taste the sauce and adjust the seasonings or add more lemon juice if needed. Serve the bearnaise sauce immediately while it's still warm.

Claudia Food Blog