On such a form measuring 30 centimeters by 20 centimeters approximately, you need to take cookies such as you like more to your taste. Line the pan with foil (optional) and cookies on top of the foil. Whip cream (33%) about 400 g. I add condensed milk to the cream about 2
A life hack for the correct whipping of cream: first put them in the freezer for 20 minutes to cool well – this is important. Then beat at the lowest speed for 2 minutes, then at medium-high speed for 3-4 minutes And again for a small 1-2 minutes (already with condensed milk)
You can make it in a small mold, just then reduce the amount of ingredients in proportion to the size of the mold.
Make a delicious sandwich about 5 ways in this video I will tell you. You will learn how to make a delicious sandwich from pita bread ingredients:
make a toast sandwich
make a sweet pepper sandwich
sandwich with sprats
For breakfast, lunch and dinner sandwich options are available. With cheese and ham, a sandwich in the morning, with a cutlet, the same cheese, spices, vegetables in the afternoon. With cold meat and vegetables or. With vegetables alone low-calorie salad or in the evening. This dish can be called a hamburger, a cheeseburger, a sandwich – the essence does not change: we are talking about a sandwich.
Why did the myth arise about the dangers of sandwiches?
First, the composition of the latter often includes ingredients that are high in calories and cholesterol.
Secondly, many people like to bake sandwiches, and the adored crust is harmful to those who have problems with the gastrointestinal tract.
Thirdly, something is often added to sandwiches for spiciness, and this is death to ulcers and those who suffer from gastritis.
It is known that the name churchkhela comes from the Megrelian words “chkhur”, which translates as “cold”, and “chkher”, which means “hot”. The name fully reflects the process of making churchkhela, when the nuts are first dipped into a hot mass, and then the chupchkhela is cooled while drying. By the way, in addition to Georgian cuisine, the recipe for churchkhela is found in the cuisines of Armenia, Ukraine, as well as in the Black Sea and Caucasian regions of Russia.
wheat flour – 750 g
peeled nuts (walnuts, hazelnuts, almonds) – 700 g
natural grape juice – 3 l
cornmeal – 250 g
Step-by-step recipe for cooking churchkhela
Roast the nuts in a dry frying pan for 3-4 minutes. Cool slightly. Peel hazelnuts and almonds by rubbing the kernels between the palms. Chop walnuts into large pieces.
Using a thick needle, string the nuts (2/3 of the length of the thread) onto several strong threads 45 cm long. Make a large knot at the end. Tie the workpieces in pairs by the free ends and hang them on a wide crossbar.
Prepare grape jelly. Pour the juice into a saucepan, bring to a boil and cook for 10 minutes. Pour 1 liter of juice into a bowl and let cool. Boil the remaining juice for another 10 minutes.
Pour corn and wheat flour into a bowl with chilled juice and stir thoroughly until the lumps are completely dissolved.
Gradually, stirring, pour the resulting slurry into the boiling juice. Cook for about 25 minutes, until the consistency of thick porridge.
Place a tray under the crossbar with blanks. Dip each blank in grape jelly and hang on the crossbar. When all the threads with nuts are doused with jelly and dry a little, repeat the procedure. Place the crossbar with “raw” churchkhela in a well-ventilated room for 2 weeks. Store the finished churchkhela, wrapped in parchment, in a dark place.
Churchkhela is a delicacy of Georgian cuisine. It exists under other names in neighboring countries, Armenia and Azerbaijan. According to legend, churchkhela was originally a “warrior’s food”, it could be stored for as long as you like at any temperature, which was important in turbulent times.