Easy Food Recipes

food recipes
American food recipes
Appetizers recipes
BBQ recipes
Beef recipes
Bread
Burgers recipe
Cake
Celebrity Italian Recipes
Cheese
Chicken recipes
Chinese food recipres
Chocolate Recipes
CHRISTMAS manners and customs
Christmas recipes
Cyprus food recipes
Desserts recipes
Diet
Dips
Doughnuts recipes
Drinks recipes
Duck Recipes
Easter recipes
Easy recipes
Egg Recipes
French food recipes
German Easy recipes
Greek food recipes
Halloween Recipes
Healthy food recipes
Hot and spicy recipes
Ice Cream Recipes
Indian food recipes
International recipes
Lamb recipes
Lenten and healthy
Light recipes
Mediterranean Recipes
Nuts Recipes
Pasta recipes
Pie recipes
Pizza recipes
Pork recipes
Potato
Poultry recipes
Rice recipes
Salads Recipes
Sauce
Seafood recipes
Sorbet Recipes
Soups recipes
Starter
Thermomix recipes
Tip and Tricks
Traditional food recipes
Traditional sweets (in syrup) recipes
Turkish food recipes
Vegetarian food recipes
Food recipes
Food recipe Videos

Ekmek kateif easy recipe




Try this Ekmek kateif easy recipe


Materials for a medium Pyrex
500g pastry sheet
125 g melted vitam
1 carton whipped morfat
truffles or nuts for garnish
For the syrup
1 cup water, Nescafe
1 cup brown sugar Ness
A rind of 1 lemon
the cream
1 liter of fresh milk
1 glass of sugar
1 / 2 cup water fine meal
4 egg yolks
1 Corfu butter 125 gr.
4 vanilla
Let's make the we:
First of all we make the syrup, boil all ingredients together until the tie, about 8-10 minutes from time to boil and leave aside to cool.
The syrup must be cold when we take the pastry.
Hackle to good pastry and sprinkle with melted butter.
The Bake at 200 degrees until golden brown.
When browned on top, turning the upside to come bottom of pastry on top.
Bake again until golden brown.
Total cooking 20-30 minutes, depending always on the oven.
Once cooked, take off the stove and a fork, much as we can break the strings to make it more fluffy the pastry.
While it is hot pour in a ladle carefully with the syrup and leave to cool.
Starting to build the cream.
Place in a saucepan the sugar and milk (keep 2 tablespoons of milk to beat the yolks), at very low heat, stirring.
Then add the semolina and stir well.
Beat yolks with 2 tablespoons of the milk that we keep and add to skillet.
Finally, add the butter and vanilla and stir.
As the cream boils at a very low heat will take a long time to thicken, lower the heat the better, the cream does not want us then shuffling, shuffling wants more time begins to thicken, to prevent our stick.
When ready to pour cold pastry and put in refrigerator.
It is best to build through the night and put them in the fridge to allow the cream to rise well.
When ice cream is good, we hit the morfat until it becomes a fluffy whipped cream and spread over cream.
Replace the pan in the refrigerator for 1-2 hours.
Finally garnish with chocolate truffles in the grated nuts.
Bullion: grated nuts can be put in pastry and when the syrup before we take the cream for extra flavor.
work from home to make money
food recipes online easy food homemade food
Recipes|