We are searching data for your request:
Upon completion, a link will appear to access the found materials.
To start, mix the butter, maple syrup and sugar until you get a foam. Add the egg, vanilla essence, orange peel and continue to mix.
At the end, gradually add the flour mixed with baking powder and cinnamon. We get a soft dough, which we wrap in cling film. We put it in the fridge for at least an hour. Spread the dough with a maximum thickness of 5 mm on a plate, cut the biscuits with the shapes you like, then put them in a tray directly on the baking paper.
Bake the biscuits for 10 minutes in the preheated oven at 180 ° C.
Cookies with cornflakes
I found the recipe for cornflakes cookies in the book & # 8220Cakes & # 8211 1000 recipes from around the world & # 8221, a book we like to read and look at pictures. Especially now that we know how to read.
These cornflakes cookies they have an interesting texture, they are crispy, and the maple syrup gives them a special aroma.
We recommend them, especially if you want to try something different.
Biscuits with pecans and maple syrup in 200G metal box
Delivery time: Orders placed until 14:00 are processed and shipped the same day. Delivery by courier usually takes 24-48 hours.
The story of Cartwright and Butler is the story of a family of pastry chefs and the talent and love for luxury pastry, a love story that spans five generations.
Cartwright & Butler products, launched in 1903, are proof of good taste and passion for the best ingredients and the finest combinations.
Country of origin: UK
Brand: Cartwright & Butler
Ingredient: GR & AcircU flour (calcium, iron, niacin, thiamine), dark chocolate (25%) (sugar, cocoa mass, cocoa butter, emulsifier: soy lecithin, natural vanilla flavor), salted butter (MILK, salt), raw sugar from sugar cane, whole GR & AcircU flour, PECAN NUT (6%), maple syrup (1.5%), growth agent: sodium carbonate, salt, natural flavors.
Allergens: For allergens, see the ingredients in capital letters. May contain traces of egg, gluten, sesame, nuts and other nuts.
Nutritional values per 100G: Energy value 2054 kj / 491 kcal. Fat 26.3 g, of which saturated fat 13.7 g. Carbohydrates 56.2 g, of which sugars 24.2 g. Fiber 4 g. Protein 5.6 g. Salt 1.15 g.
Maple syrup, golden nectar with unsuspected virtues
Generously placed on pancakes, pancakes or waffles, maple syrup remains a star product from Canada. And, contrary to preconceived notions, it possesses numerous virtues, excellent for health.
It is an indispensable element of a brunch worthy of the name. A true treasure originating in Quebec, maple syrup is often considered an extremely sweet product. Yes it is true. But, despite appearances, this golden syrup with an unmatched taste has a lot of benefits on the body.
A syrup with antioxidant properties
In fact, maple syrup is rich in polyphenols, a powerful natural antioxidant that allows important glucose absorption. This is a fact discovered by recent studies conducted by renowned institutes. Another team discovered the effects of maple syrup on metabolic health and the gut microbiota.
Consumption of polyphenols, molecules that we also find in fruits such as grapes or apples, allow limiting the development of pathologies such as type 2 diabetes, obesity and cardiovascular disease.
Other studies, conducted by universities in Rhode Island, have highlighted the potential neuroprotective effects of a maple syrup extract that could have an impact on degenerative diseases such as Alzheimer's and amyotrophic lateral sclerosis.
A less caloric and 100% natural sugar
Another strong point of maple syrup: it has a lower sugar content than other sweet nectars. In addition, this syrup is composed of fructose and glucose, the glycemic index is much lower than in the case of white sugar. These two simple types of sugar do not require any type of digestive, they are easily absorbed by the body, they limit digestive problems.
Essentially derived from his maple, maple syrup it is 100% natural. Unlike other types of sugar, it has not undergone any transformation and does not contain dyes or preservatives.
How to choose and how to consume maple syrup
The choice of a maple syrup depends essentially on everyone's tastes. You should know that it has a color that varies depending on the month in which it was harvested. If the harvest takes place in spring, the syrup will have a light color that corresponds to a fruity and sweet taste. Color darkens over time. At the end of the season, the syrup has a caramelized taste and darkens even more in color. It can replace regular sugar in hot drinks or yogurts.
Grilled marinated chicken legs
Grilled chicken legs after being marinated in a bait prepared from mustard, honey, sesame, lemon, oil and cloves.
Baked chicken legs in beer
Spicy chicken legs with sweet and hot paprika, thyme and rosemary, baked and sprinkled with beer
Chicken legs with tomatoes and carrots on the tray.
Chicken legs with tender and red carrots, prepared with white wine, garlic and a sprig of parsley
Chicken marinade with white wine
Chicken marinade with white wine prepared with sweet paprika, garlic cloves and bay leaves
How to consume maple syrup & ndash methods of use
You can use maple syrup as a sweetener for various drinks: from tea, to coffee, hot chocolate, lemonade, milk or vegetable milk.
You can also replace the sugar in your favorite desserts with maple syrup. You can substitute a cup of granulated sugar with 2/3 cup of maple syrup, adjusting and reducing the amount of liquids in the composition accordingly, to create a much healthier version of the sweets and pastries that you love. child.
It is resistant to high temperatures (unlike honey, which, under these conditions, becomes toxic to the body) can be used successfully in the preparation of cakes, various pies or muffins, depending on the composition of the cake or cake.
You can also use maple syrup when you want a sweet topping or a delicious icing, with a specific maple flavor, for waffles, waffles, pancakes (American or not), muesli or fried and greased butter. You can also add maple syrup to oatmeal with milk, yogurt, various fruit compotes, fruit salads or various smoothies, to ice cream.
An original way (especially for Romanian gastronomy) can be to use maple syrup in the composition of dressing, sweet and sour sauces for various dishes, marinades or various sweet vinaigrettes.
Madeleine with maple syrup
Today we will make madeleine, but slightly modified. I modified the classic French recipe a bit and created these fluffies, to which I added maple syrup, coconut oil and raspberries.
They are incredibly easy to prepare, and these little shapes are fire friendly.
They can be customized in a thousand ways.
The recipe is simple, I basically replaced the sugar with maple syrup, butter with coconut oil. For the rest, I added grated lemon peel for extra flavor, but any kind of floral aroma works, such as that of roses or lavender. As I told you, any combination will go through your head.
The preparation process is quite simple. Everything you need, a tray of madeleine and some free time.
For 4 people :: Preparation 10 minutes :: Low difficulty :: Baking 8-10 minutes
1/2 teaspoon baking powder
1/2 cup coconut oil, lightly melted
1 teaspoon grated lemon peel
Method of preparation: preheat the oven to 170 degrees Celsius and get ready 2 trays for madeleine, which you grease with a little coconut oil.
If you removed the coconut oil from the cold earlier, it will already be liquid. If you forgot about it, immerse the jar for a few minutes in a bowl of warm water. Put it aside.
In a bowl, beat the eggs with a pinch of salt. Gradually pour in the maple syrup and coconut oil. Combine the rest of the dry ingredients and gradually add them to the composition.
Add about 1 tablespoon of the composition to each form. Come with a few raspberries.
Bake for 8-10 minutes, or until the edges are golden and perfectly cooked. The middle of the cake is no longer soft.
Let them cool in the form for a few minutes, then carefully remove them and let them cool completely on a grill.
Maple syrup ice cream with crispy pieces of caramel
1. If you buy milk in a tube (like toothpaste): pour the milk into a jar with a lid and screw it well. Place it in a pot, pour the water until under the lid and cook for 3 hours on medium heat, taking care not to drop the water. When it drops a little filled.
2. Mix the vanilla with the condensed milk. Beat the whipped cream a little, then incorporate it into the condensed milk, using a metal spoon. Put the obtained composition in a plastic bowl with a capacity of 1 L and put it in the freezer for 3 hours.
3. Working quickly, mix the composition a little, pour the maple syrup and add the crushed caramels, then mix it a little more. Put the ice cream in the freezer for another 4 hours, or preferably overnight, until it hardens, then serve- o with maple syrup.
For more delicious recipes feel free to visit http://lauradfood.blogspot.com/ :)
Croissant with chocolate and caramel
For the dough, mix the warm water with the sugar until it has dissolved then add the dry yeast and
Scones with Pumpkin and Glaze with Maple Syrup
In a bowl mix the flour, baking powder, salt and baking soda. Transfer to a blender and beat with butter for a few seconds until incorporated, 10-15 seconds. It can be done by hand, but it will take longer.
Put the mixture back in the bowl and add the pumpkin puree, sugar, pistachios, mix and then put the whipped milk, vanilla and a fork formed into a dough. Transfer to a floured surface, sprinkle a little on the dough and form a rectangle.
Bring 1/3 of the dough to the middle then 1/3 of the other side over. Sprinkle a little flour, turn, press lightly to return to the previous form and repeat the process twice. At the end, form the dough to have 20 cm l and 15 cm l.
Cut it in half lengthwise and in 3 widthwise, then each square in half diagonally. Preheat the oven to 190 c (gas 5). Transfer the biscuits to a baking tray with aluminum foil. Beat the egg with a little milk and grease the dough with a brush.
Bake for about 20 minutes, depending on the oven. In a small bowl put powdered sugar, maple syrup and a few drops of milk. Stir and adjust if it is too thick or thin. Place the biscuits on a cooling grill and then glaze. Allow to cool to at least room temperature before serving.
* If you use salted pistachios, add less or no salt at all.
They go very well with your favorite hot drink as well as simple ones.
Porridge with Maple Fruit and Syrup
Put oatmeal and milk in a saucepan. Set aside for 10 minutes. You can prepare the rest of the ingredients at hand. Then bring the pan with the flakes and milk over medium heat to a slow boil, stirring constantly.
Minimize the flame, set the timer for 4 minutes and continue to stir. When the time has expired add the mint crushed ice cream (I kept a teaspoon for decoration). Slice and arrange the banana slices on top and pour the maple syrup to taste.
This is my favorite porridge recipe. I like to serve it especially for breakfast because it makes a hearty snack but at the same time full and healthy pork. The combination of sour fruit with banana jam and maple syrup for me gives a perfect result to my taste.
You can diversify the topping as you like (you can add raisins, poppy seeds, different nuts, seeds, nutmeg, cinnamon, etc.).