The first, second, compote: 3 unusual recipe for the Christmas table

Most of us December 31, remembers not, except with warm nostalgia: the vanity, the rustle of rain and Christmas decorations, the scent of frost and pine needles and, of course, my mother’s “don’t eat this on New year.” The years go by, and imperceptibly we become organizers of dinners and parties. Especially for those who still prefer to celebrate this holiday with the closest, KitchenAid has shared 3 simple recipes to make the last day of the year unforgettable. For easy winter meals — recipe of salad of zucchini, lovers of unusual combinations — roast lamb with pistachios, and the most daring offer to cook for dessert air “Pavlov”. By using the essential helper of all times and Nations (the Slavic name brand assistant in the kitchen) — the legendary KitchenAid mixer — you will easily cope with this task. Because the KitchenAid mixer is not just a mixer. By using additional attachments it turns into food processor, in General, a meat grinder and much more.

Salad zucchini with mint, chilli and lemon

  • 4 small zucchini
  • 1 pod of mild red chili peppers
  • 1 clove of garlic
  • 2 tbsp olive oil
  • 4 tbsp olive oil first cold pressed (Extra Virgin)
  • the juice of ½ lemon
  • 1 bunch of mint
  • 100 g feta cheese
  • salt and freshly ground black pepper

Zucchini cut into large slices with the nozzle-of a food processor, on speed 4. Chop Chile and garlic. To coat the zucchini with olive oil and fry in a pan until Golden brown color to the zucchini began to soften. Olive oil grade Extra Virgin olive oil mixed with lemon juice, mint, finely chop and add to dressing. Add the sliced chili pepper and garlic, season to taste and pour the filling into the zucchini. Marinate 15 minutes, then sprinkle the chopped feta cheese and serve.

Lamb in a crispy batter with a mint pesto with pistachios

  • 4 portions of lamb fillet, weighing 225 g and a length of about 10 cm
  • 125 g butter
  • ½ Cup of mint pesto with pistachios
  • 1 portion of fresh puff pastry
  • 1 egg yolk
  • 175 ml lamb broth
  • 75 ml Marsala wine
  • salt and freshly ground black pepper

The oven pre-heated to 220°, or to the level of 7 on a gas stove. Cut each portion of lamb fillet in half. In a large skillet, melt 50 g butter and season the lamb. To fry portions of mutton on high heat for 30 seconds on each side. Place on the grill for draining fat, but not pour it. Roll out the fresh puff pastry and cut it into 8 rectangles measuring 20 by 10 cm rectangles to Lay out the dough on a floured surface. Lubricate the surface of each rectangle with 1 teaspoon pesto. Dry pieces of lamb with a paper towel and spread on the rectangles of dough. Lubricate each piece of lamb another teaspoon of pesto and wrap in the dough. Moisten edges of dough with cold water and flatten to make envelopes. To turn the envelopes and draw on top of the pattern. Cool for 15 minutes. Egg yolk mixed with 1 tablespoon water and brush the wrappers with lamb. Bake 12-14 minutes until Golden brown. At this time, the juice from roasting the lamb pour into a small saucepan. Add the lamb broth and Marsala. Boil down to a volume decreased in two times, add remaining butter and whisk until the sauce thickens and becomes shiny in appearance. Feeding envelopes with lamb with Marsala sauce and roasted tomatoes.

Cakes Pavlova with whipped cream, tropical fruits and Jasmine

  • 4 egg whites
  • a pinch of salt
  • 220 g sugar
  • 2 tbsp Jasmine tea leaves
  • 2 tsp corn flour
  • 1 tsp white wine vinegar
  • 1 mango
  • 1 papaya
  • 1 carambola
  • 2 kiwi
  • 4 ripe figs
  • Whipped cream with 1 vanilla pod and 2 tbsp liqueur
  • Midori
  • 1 pomegranate
  • 4 tablespoons of the Jasmine syrup

The oven pre-heated to 170 °C or up to level 3 on a gas stove. The egg whites and salt whisk on speed 4 until foamy and continue to beat on speed 8 until obtaining a foam forming soft peaks. Sugar and Jasmine tea crushed in a coffee grinder. Add protein to 1 tablespoon. Following a spoonful of sugar can be added only when the previous batch is completely dissolved in the protein mass. When the mixture becomes shiny, to increase the speed to 10 and continue to add sugar. After adding the sugar the dough for meringue becomes thick, shiny foam. Remove beater, sift in the corn flour meringue and add the vinegar. Stir the batter with a large metal spoon. Spread the mass on two silicone Mat in the form 8 round patties with a diameter of 10 cm to Make each cake a recess for the filling. Put the meringues in the oven, immediately reduce the heat to 130 °C or to the level of ½ on a gas stove. Bake for 1 hour. The finished meringues are dry to the touch and are easily removed from the silicone mats. Switch off the oven but leave the meringue inside to cool down, the door slightly. Then the meringue will crack. If necessary, remove the peel from fruit and cut into wedges or slices. Spoon to spread the cream into the holes in the meringue. Decorate the top with fruit. Crush pomegranate seeds and sprinkle the dessert. Pour the Jasmine syrup and serve immediately.

More recipes you can find in a cookbook KitchenAid, composed specially for “kitchen assistant”, which next year celebrates one hundred years. The first mixer “H5” appeared in 1919, and today to simplify the process of cooking and feel like a chef you can use the new model in a minty-blue shade of Misty Blue.

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