berlinstyle

assembly ideas for tasty fast food
eingebackene, krosse bacon- streifen

eingebackene, krosse bacon- streifen

cakepops

cakepops

orange cake

orange cake

walking orange brownie by marije vogelzang

walking orange brownie by marije vogelzang

hab ich italien gegessen… ein culinary design knaller spaghetti im backpapier. großes stück backpapier mit knoblauch einreiben. spaghetti ca. 5 minuten vorkochen, abgießen, ins backpapier geben. lauch, rosmarin, thymian und champignons darüber. alles mit reichlich olivenöl beträufeln, einen schuss weißwein dazu und dann das backpapier mit küchengarn verschließen und ca. 15 minuten im heißen ofen fertiggaren. zum schluss frischen basilikum und gehackte cashewkerne darüber.

hab ich italien gegessen… ein culinary design knaller

spaghetti im backpapier.

großes stück backpapier mit knoblauch einreiben.

spaghetti ca. 5 minuten vorkochen, abgießen, ins backpapier geben.

lauch, rosmarin, thymian und champignons darüber.

alles mit reichlich olivenöl beträufeln, einen schuss weißwein dazu und dann das backpapier mit küchengarn verschließen und ca. 15 minuten im heißen ofen fertiggaren.

zum schluss frischen basilikum und gehackte cashewkerne darüber.

(Source: volksspeisung)

Lemon Meringue Pie Shooters Author: Bria Helgerson Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: Makes about 24 shooters Homemade lemon curd and italian meringue are two quick and simple components that combine with store-bought vanilla cookies to make this delicious two-bite dessert. Ingredients Lemon Curd 8 egg yolks 3/4 cup (1,75 dl) sugar 1/2 cup (1,18 dl or 1 stick) unsalted butter, softened zest of 2 lemons 1/2 cup (1,18 dl) lemon juice Italian Meringue 8 oz (227 grams) sugar 2 oz (57 grams) water 4 oz (113 grams) egg whites Assembly 30-35 vanilla wafer cookies, crushed 24 shot glasses (I found these plastic ones at a party supply store) Instructions Lemon Curd Combine the egg yolks, sugar, butter, lemon zest and juice in a medium stainless sleet or glass bowl, and set over a saucepan of barely simmering water. Whisk constantly until lemon curd thickens and reaches 175 degrees F. Remove from heat and let cool, whisking every few minutes to aid cooling. Cover with plastic wrap so the plastic touches the surface of the curd and chill for a few hours or overnight, the curd will continue to set up as it chills. This can be made in advance, you can store it in the refrigerator for 1-2 weeks or freeze. Italian Meringue Cook the sugar and water together in a small saucepan over high heat until it comes up to 243 degrees F. When the mixture reaches about 230-235 F, begin whipping the egg whites in a stand mixer on medium-low speed until they are foamy. When the sugar reaches 243 degrees F, remove from heat, and pour very slowly in a steady stream into the whipping egg whites. As soon as all the sugar is incorporated, turn the mixer onto high, and whip until completely cool. Assembly Place a small amount of crushed cookie into the bottom of each shot glass. Transfer your lemon curd to a pastry bag and pipe a small amount into each glass. Top each glass with more crushed cookies. Transfer your meringue into a pastry bag fitted with a large plain tip and pipe a big dollop on top of each shot glass. Using a kitchen torch, carefully toast each meringue top until they are golden brown. If you are using plastic shot glasses, be mindful just to toast the tops of the meringues, otherwise you run the risk of melting the plastic. Refrigerate until ready to serve.

Lemon Meringue Pie Shooters

Author: Bria Helgerson
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: Makes about 24 shooters
Homemade lemon curd and italian meringue are two quick and simple components that combine with store-bought vanilla cookies to make this delicious two-bite dessert.
Ingredients
  • Lemon Curd
  • 8 egg yolks
  • 3/4 cup (1,75 dl) sugar
  • 1/2 cup (1,18 dl or 1 stick) unsalted butter, softened
  • zest of 2 lemons
  • 1/2 cup (1,18 dl) lemon juice
  • Italian Meringue
  • 8 oz (227 grams) sugar
  • 2 oz (57 grams) water
  • 4 oz (113 grams) egg whites
  • Assembly
  • 30-35 vanilla wafer cookies, crushed
  • 24 shot glasses (I found these plastic ones at a party supply store)
Instructions
Lemon Curd
  1. Combine the egg yolks, sugar, butter, lemon zest and juice in a medium stainless sleet or glass bowl, and set over a saucepan of barely simmering water.
  2. Whisk constantly until lemon curd thickens and reaches 175 degrees F.
  3. Remove from heat and let cool, whisking every few minutes to aid cooling.
  4. Cover with plastic wrap so the plastic touches the surface of the curd and chill for a few hours or overnight, the curd will continue to set up as it chills.
  5. This can be made in advance, you can store it in the refrigerator for 1-2 weeks or freeze.
Italian Meringue
  1. Cook the sugar and water together in a small saucepan over high heat until it comes up to 243 degrees F.
  2. When the mixture reaches about 230-235 F, begin whipping the egg whites in a stand mixer on medium-low speed until they are foamy.
  3. When the sugar reaches 243 degrees F, remove from heat, and pour very slowly in a steady stream into the whipping egg whites.
  4. As soon as all the sugar is incorporated, turn the mixer onto high, and whip until completely cool.
Assembly
  1. Place a small amount of crushed cookie into the bottom of each shot glass.
  2. Transfer your lemon curd to a pastry bag and pipe a small amount into each glass.
  3. Top each glass with more crushed cookies.
  4. Transfer your meringue into a pastry bag fitted with a large plain tip and pipe a big dollop on top of each shot glass.
  5. Using a kitchen torch, carefully toast each meringue top until they are golden brown. If you are using plastic shot glasses, be mindful just to toast the tops of the meringues, otherwise you run the risk of melting the plastic.
  6. Refrigerate until ready to serve.

(Source: thecakebar, via thecakebar)

darbietungsform

Rose Bouquet Cupcakes

(via thecakebar)