heavy cream – Toidublogi

June 18 2022

Chicken fricassee

andrestover Bird meat, National dishes bay leaf, champignons, chicken, English, France, heavy cream, thyme, white wine 0

Food whose name comes from the French, but whose first mention can be found in English cookbooks in the 14th century. We can consider the origin of this food to be both great food culture countries. According to different sources, similar foods seem to have a cosmopolitan spread to different cultures. It is a food made using meat browning, mostly with butter, then stewed in broth, often white wine and cream are added. One of the most common variants of fricassee is made with white mushrooms. Chicken meat can be used to make fricassee, also veal and rabbit meat are suitable.

Preparation time: 20 min preparation, 45 min baking
Level: Average
Serves: four

Ingredients:
Four backs of chicken
Four chicken legs
400 g whole small mushrooms. If the mushrooms are large, they can be sliced
50 g butter for browning
100 ml of white wine
100 ml heavy cream
150 ml of water or broth
1 Large Onion chopped
3-4 cloves of garlic finely chopped
2 bay leaves
Fresh or dried thyme to taste
To taste Salt and black pepper
0.5 teaspoon flour to thicken the sauce
Herbs to serve

Preparation:
1. Heat butter in a thick-bottomed pan and brown the chicken pieces on each side for a few minutes until nice and brown.
2. Set the chicken pieces aside and using the same pan fry the onion and garlic until golden. Add the mushrooms and fry them with the onion and garlic for a few minutes.
3. Pour wine, broth, or water into the pan and scrape off the browning layer left on the bottom of the pan with a spoon. Add bay leaves and thyme to the sauce. Season with salt and pepper.
4. Add chicken to the pan and simmer under the lid for 10-15 minutes over medium heat.
5. Remove the lid from the pan and simmer the chicken, turning the pieces from time to time for about 30-40 minutes until the chicken is tender.
6. Place the chicken pieces on a plate and add the flour and heavy cream dissolved in a little water to the sauce in the pan. Stir and cook the sauce on low heat for a few minutes until the sauce becomes slightly thicker.
7. Put the chicken pieces back in the sauce.
Sprinkle with chopped parsley or other pleasant herbs for serving.
Serve hot with baked potatoes or vegetables or salad.
Ready!!!

April 9 2022

Caramel plum cake

andrestover Bakes, Cakes, Sweet pies heavy cream, plums, vanilla 0

Juicy cake on a crispy dough, to which yellow plums add a nice sour taste. The cake is covered with brown sugar, which is lightly caramelized on the grill or using a gas burner.

Preparation time: 30 min preparation, 1h baking
Level: Average
Quantity: 16 slices of cake

Ingredients:
Dough:
190 g butter
200 g of wheat flour
3 egg yolks
3 tablespoons sugar
Filling:
8 larger plums, cut in half and stone removed
300 ml whipped cream
4 tablespoons sugar
4 large eggs
1-2 teaspoons vanilla sugar

Preparation:
1. Prepare the dough. Chop the butter and flour until a smooth, semi-dry crumb is formed. Add egg yolks and sugar. Knead the whole mass into a dough.
2. Preheat the oven to 180 degrees C, and roll the dough into a disc 0.5 cm thick that is slightly larger than the cake tin.
3. Place the dough in a quiche form, press against the bottom and sides of the form, and cut the remaining dough off the edges.
4. Line the dough with parchment paper and pour in the dry peas to keep the dough in good shape during baking. Bake for about 20 minutes.
5. Until the dough is cooked, halve the plums, and remove the stone.
6. Put plums to the prebaked dough, cut side on top.
7. Mix the whipped cream with the egg, sugar, and vanilla.
8. Pour the cake over the filling so that the half plums protrude from the filling
9. Bake at 180 degrees C for about 45 minutes until the filling is set and the edges start to brown slightly.
10. Remove the cake from the oven and lightly shake the plums over with the sugar. The sugar layer must not be thick, only a few mm.
11. Place the cake in the oven, on the grill and brown the sugar at 180 degrees for about 10 minutes. You can also brown the sugar with a gas burner.
Serve completely chilled.
Ready !!

March 26 2022

Lemon-Parmesan chicken

andrestover Bird meat, National dishes chicken, garlic, heavy cream, lemon, parmesan 0

Soft, juicy, slightly crunchy, and very tasty food that is extremely easy to prepare. I used Italian or Mediterranean flavors in this food. Great lunch with baked potatoes, pasta, or raw salad.

Cooking time: 2 h, of which 1.5 hours is baking time
Level: easy
Serves: four

Ingredients:
8 chicken thighs or chicken legs
2 tablespoons cooking oil
Salt and black pepper for seasoning
300 ml of heavy cream
100 g of finely grated parmesan
1 medium garlic clove, crushed
25 g butter
1 medium lemon

For baked potatoes, 8 potatoes cut into sectors
Optionally, 7-8 cloves of garlic added to the potatoes
Olive oil
Salt and black pepper
0.25 teaspoons dried thyme

Preparation:
1. Season the chicken pieces with black pepper and salt, place in an oven pan, and bake at 200 degrees C for 1.5 hours until the chicken pieces are brown, crispy, and cooked through. During baking, turn the chicken a few times to make it all sides crispy when ready.
2. Set aside the chicken, pour the heavy cream into the pan, and using a pan spatula scrape the browned layer to the sauce. Finely chop the garlic and fry the melted butter in a saucepan for about 1 minute, add the whipped cream to the garlic from the oven pan, grate 100g of parmesan and add to the sauce, stir and bring to the boil, stirring constantly.
3. Add half the lemon juice to the sauce, stirring constantly, season with salt and pepper. Put the chicken pieces back in the sauce. Cut the other half of the lemon into slices and add to the sauce and set nicely on top of the chicken pieces.
Serve with pasta, baked potatoes, or salad
Ready !!

For baked potatoes, wash the potatoes thoroughly, cut them into slices, place in the baking pan, pour over with olive oil, and mix. Add 7-8 cloves of garlic with the peel on. Press the garlic cloves a little flat with a knife to let the flavors out. Season the potatoes with salt and black pepper and bake in the oven at maximum temperature until the pots are soft and crispy. Shake over the potatoes with dried thyme for about 5 minutes before removing them from the oven.

Ready!!