6 Ingredients | Homemade Swedish Blueberry Spiced Compote Recipe
How to Make Homemade Tasty Swedish Blueberry Spiced Compote. This Recipe is super fast to make and Delicious! Compote is made with whole blueberries.
♥ Ingredients ♥
1 1/2 cups of blueberries
pinch of cinnamon
pinch of cloves
1 teaspoon of balsamic vinegar
1 tablespoon of sugar
1 tablespoon of cornstarch in water is optional if you like it thicker
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These recipes are perfect for family dinners and the holiday season. Please let us know what you think!
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How to Make A Scandinavian Berry Sauce. A Dessert Fruit Sauce Using Strawberries and Blackberries
How to Make A Scandinavain Berry Sauce. A Dessert Fruit Sauce Using Strawberries and Blackberries
Only a few ingredients.
* berries
* water
* sugar
* cornstarch
Cheap and easy, this berry sauce is delicious spooned over vanilla ice cream. If you like a warm sauce it is delicious over Danish pancakes, waffles and cheesecake too! It's even great on Danish pancakes too!
With summer coming the farmers markets will have a great assortment of beautiful berries including blueberry, strawberry, blackberry and raspberry.
Choose berries that are fresh, ripe and in season for the best flavor.
Our berry sauce recipe is very easy and cheap to make. A delicious berry topping for desserts. Your friends and family will be impressed!
Thumbs up for more dessert sauce creations!
xoxo
Karen Grete and Heidi
If you like berry sauce recipe then be sure to subscribe our YouTube Channel Scandinavian Today and check out our recipe on
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make Danish aeblskiver (æbleskiver)
*how to make the easy Danish cucumber salad (Agurkesalat)
*how to make Danish Christmas Klejner
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are on our blog too. These Danish recipes are perfect for the holiday season too. Please let us know what you think!
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on
Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Let's get cooking Scandinavian foods!
Our Mother's Recipes - Fruit Compote
This is the third video in the Our Mothers Recipe series with Dorene Sager and Armin Feldman. They are demonstrating their mother's recipe for fruit compote. This a traditional Jewish recipe usually served on Rosh Hashannah, the Jewish NewYear. It represents a sweet life in the New Year. This recipe can be served as a dessert at any special dinner and is very easy to make. You can find out more about the cookbook on or purchase it on Amazon:
Mixed Berry Compote
To View How-To Videos on Almost Any Subject Visit:
How To Make Blueberry Compote | A Sweet Pea Chef
Here's a super fast, delicious, and really easy Blueberry Compote recipe for you to enjoy. Learn how to make blueberry compote with just a few simple ingredients. Blueberry Compote is great on waffles, pancakes, oatmeal, and more!
Print the recipe for How To Make Blueberry Compote at
#asweetpeachef #laceybaier #delicious #blueberrycompote #blueberry #fruittopping #syrupalternative #homemade #breakfast #recipe
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ABOUT A SWEET PEA CHEF
New Episodes every Friday at 10am CST!
A Sweet Pea Chef is hosted by Lacey Baier of Austin, Texas. A mom of three little kiddos, Lacey is also the main contributor for the food blog, A Sweet Pea Chef, which reaches over 100k visitors each month, has had 3+ million visitors to date, and has 100s of easy recipes that are enjoyed by families every day.
Lacey is trusted by thousands of followers for making cooking easy and simple to understand and accomplish. She breaks down recipes and helps people see the basics.
She’s followed by thousands of fans on her Facebook page, YouTube channel, and other social media sites.
For help with dinners and meal planning, check out Lacey's meal planning service, No-Fail Meals, at
Berry Compote Breakfast Bowl
This past Thanksgiving, my friend - and chef - Brock Lane introduced me to my favorite breakfast in the world!
He made us this breakfast bowl before the Seattle marathon and the nourishing breakfast bowl became an instant family favorite! It’s fresh, healthy, filling and great for a busy mom-on-the-go. (Plus, the kids LOVE it as much as I do!)
Brock recently came to Austin and showed me how to prep the three easy components. Check out the video to see the bowl is made, then let me know if you like it as much as we do you in the comments!
Enjoy!
Filet mignon & blueberry sauce - Grilled on the weber kettle
Filet Mignon with blueberry sauce - Sauce a rich flavorful sauce and such amazing tender peace of meat. Try this video and I am sure you will love it.
For my dutch viewers: Get your filet mignon at
Need a weber kettle? -
Need a thermometer -
Recipe:
Ingredienst:
- Filet mignon or a whole tenderloin
- pepper and salt
- olive oil
Sauce ingredients:
- 1/3 cup red wine
- 1/3 cup beef stock
- 1 cup blueberries
- 2 tablespoons butter
- 2 tablespoons blueberry jam
How To:
- Turn the tenderloin in to filet mignon
- Place a pan over the charcoal and put in the sauce ingredients
- Grill the filet mignon until you have some nice caramelisation
- Set the filet mignon over indirect heat and let it cook until the core temperature becomes 52 degrees Celsius or 125 Fahrenheit.
- When the sauce is reduced to 1/3 add the fresh blueberries
- Rest the filet mignon for 5 minutes and sprinkle with salt and pepper
- Serve on a deep plate and add something green to boost the colors.
Music courtesy of Audio network
Royalty free music
Title: Sunlight
Artist: David O'Brien
Quick Tip - Fruit Compote
Belgian Breakfast - Cramique, Yoghurt Cakes, Apricot Coulis & Blackberry Jam
How to make Belgian Breakfast Bread - Cramique topped with Ham and Cheese, Little Yoghurt & Dryfruit cakes topped with Apricot Coulis and Blackberry Jam, these are the yummilicious offerings of a full Belgian Breakfast platter. Stick with Nick to know the recipes.
After a wonderful journey of covering various famous breakfast recipes of British, French, Canadian, Italian, American and Spanish it's time to learn the breakfast platter of Belgium.
Cramique / Belgian Breakfast Bread
Ingredients:
430g flour / 3 1/2 cups
220g milk/ 1 cup
85g butter / 5 1/2 tbsp
1 egg
45g sugar / 3 tbsp
5g salt / 1 tsp
250g raisins
25g yeast / 2 tbsp
egg and milk wash for top
butter to toast
Blackberry jam
Gouda cheese
Cold cut ham
Method:
To lukewarm milk add yeast and let it dissolve. To this mixture add sugar, butter, egg and mix the mixture properly. Take flour in a bowl and add salt, and the wet mixture to it and mix it till it comes together as a soft dough. Cover it with kling film and keep it to rest for 10 mins. After the bread had risen well enough, knead the dough with a very scarcely floured surface. Knead it till it stops sticking to your hands. Keep it again for resting for 30 mins. After the waiting period, flatten the dough out on a surface and add soaked raisins to the flour and mix it lightly, making it like a package. Roll it up forming a log and then put it in a little Teflon bread pan and leave it to rise for 20 mins. Bake it for 40 mins in a pre-heated oven at 190 degrees.
Apricot sauce (coulis d'abricot)
Ingredients:
sugar: to taste
butter: 25 gms / 2 tbsp
Salt : to taste
Method: Blend some apricots in a bowl, add some water, sugar, butter and salt, blend it till it forms a puree.
Blackberry Jam
Ingredients:
1 cup Blackberries / 120 gms
1 cup sugar / 120 gms
In a sauce pan, cook blackberries and castor sugar on a high flame. Crsuh the blackerries lightly. Once the mixture reaches 105 degress, your jam is ready.
Gâteau minute au yoghurt / Yoghurt Cake
Ingredients:
150g yoghurt : 1/2 cup
4 eggs
300g sugar / 1 cup sugar
450g flour / 1 1/2 cup
110ml oil / 7 tbsp
1 1/2tsp baking powder / 7 gms
dried fruits to discretion
Method:
Take for egg yolks in a bowl add yoghurt, sugar and blend them well. Add flour and baking powder and mix it with hand mixture, while mixing add vegetable oil to the mixture, after mixing incorporate dried fruits int he mixture with a spatula.
Take 4 egg whites and whisk it till they reach firm peaks. Add 1/3 of the meringue and mix it into the batter and aerate the mixture with the hand mixer, now fold in the rest of the meringue in the mixture gently. Take cupcake moulds and fill it with mixtures and bake them in a preheated oven at 240 degrees for 20 mins.
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Host: Nick Saraf
Director: Vaibhav Dhandha
Camera: Manjeet Katariya, Kavaldeep Singh Jangwal, Akshay Durgule
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Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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How to make Fruit Compote! Stump Kitchen 26
This compote tastes amazing on EVERYTHING!
Recipe for vegan gluten free fruit compote:
About 1.5 cups of fresh or frozen fruit
splash of lemon juice or a tablespoon of jam
1 tablespoon vegan butter
Simmer on medium heat until it thickens
Enjoy on French Toast, Waffles, Pancakes, YUM!
SUBSCRIBE to my Channel! Feel free to post cooking and stump related questions and comments below :)
Theme song written by Alexis Hillyard and arranged by Tyson Kerr.
Background vibes by Tyson Kerr.
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Garden Timbale Tea Recipe ft. Flowery Earl Grey at Four Seasons Hampshire #CookingWithTealeaves
With an herb and vegetable garden right at the hotel doorsteps, Chef Cédric Coulaut of Four Seasons Hotel Hampshire captures the essence of seasonal ingredients in his dishes. Watch the chef delicately piece together the Hampshire Garden Timbale, before finally topping it off with a Flowery Earl Grey Emulsion for a taste inspired by the picturesque surroundings.
New videos weekly. Make sure to subscribe to stay in the know about future Tealeaves projects and collaborations
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Seared Tuna with Tangerine Rooibos and Watermelon:
Marinated Jidori Chicken with Shishito Peppers:
BC Forest Tea Ramen with Smokey Bonito & Pork:
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Chef Cédric Coulaut of Four Seasons Hotel Hampshire Interview:
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Executive Chef Olivier Belliard - Seeing the Glass Half Full:
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About us: Known as the luxury tea blender to Michelin Chefs and five-star hotels worldwide, Tealeaves brings you not only an exquisite cup, but a way of living, beautifully. Order online for quality tea to your doorstep.
How To Make A Cherry Topping That's Perfect For Cheesecake
Minette Rushing of Custom Cakes, in Savannah Georgia, Shares with you how she makes her delicious cherry topping. For the written recipe, visit our blog at:
Eat In: Classic Blueberry Apple Compote
Jon makes a delicious fruit compote, which is a wonderful dessert. Think upside-down pie.
How to Make Perfect Porridge - 5 Ways | Jamie Oliver
Looking for how to make the perfect porridge? Then follow Jamie's own recipe for the ultimate breakfast winter warmer. Twist it up with his different toppings & flavours and you'll never get bored of this classic dish to start your day.
Everyone has their favourite porridge toppings - what's yours? Please tell all in the description box below!
For the basic porridge recipe and more ways to pimp up your porridge, see this recipe:
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Interactive Mash Potato from Kerryann's Family Cookbook |
How To Cook Perfect Fluffy Rice |
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Easy Vanilla Panna Cotta with Blueberry and Peach Compote
Quick and easy panna cotta with blueberry and peach compote. I really hope you guys like my very first video and look forward to my next video.
Pancake and Berry Compote
Sweden, the Edible Country
100 million acres of fine DIY-ning.
To create an accessible alternative to processed foods and an inactive lifestyle, we turned to four of Sweden’s Michelin Star Chefs. Together we transformed the whole country into a do-it-yourself gourmet restaurant. Because in Sweden delicious healthy food is just around the corner – in our nature. Welcome to Sweden, now open for reservations. Find out more:
Want to learn how to cook our recipes? See how in the below videos:
Jacob Holmström - Forest broth, poached perch and broiled herb butter.
Niklas Ekstedt - Freshly smoked char, chanterelles, juniper berries and wood sorrel.
Titti Qvarnström - Acorn and hazelnut crumbs with fruit and berry compote.
Want to prepare yourself for a unique cooking experience in Swedish nature? Watch the videos below:
Jacob Holmström - How to prepare for a hike.
Niklas Ekstedt - How to make a campfire.
Titti Qvarnström - How to coexist with nature.
Want to get to know our Michelin Star Chefs? Watch interviews with the chefs below:
Jacob Holmström.
Niklas Ekstedt.
Titti Qvarnström.
How to Make Magic Shell -Self-hardening Chocolate Sauce Recipe
Were making homemade Magic Shell, the ingenious chocolate sauce that hardens into a crunchy chocolate shell on your ice cream.
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Original Serious Eats recipe:
Self-hardening Chocolate Sauce
250 g (~1/2 lb) chocolate, finely chopped
200 g (~1 C) refined coconut oil
125 g (~6T) light corn syrup
Combine all ingredients in a microwave-safe bowl. Heat at 50% powet 15-30 second intervals until chocolate is melted. Store in a tightly sealed container at room temperature. Makes ~2 C.
Magical Moments music courtesy of audionetwork.com and royalty-free Sprightly from iMovie. Comment I heart Chairy! below. :)
Blueberry compote
You should never get the blues over dessert--unless it's blueberries over dessert. Chef Belinda shows us how to add a little color and flavor to our favorite sweets.
Steam Orange Home Remedy for Cough
Steam Orange Home Remedy for Cough
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Partridge Berry Sauce Recipe (Lingonberry)
Just 2 Ingredients! Very much like cranberry sauce, cranberries can be used in place of the partridge berries to make this sweet tart sauce suitable as a side dish to rice or meats or even tastes great on cheesecake, bread, pancakes or waffles.
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Recipes, Reviews & DIY's
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I created or have permission to use all photos and videos in this video. I own all of its all original content.
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Intro Music: Best Of Me 100% royalty free
Disclaimer:
Videos on this channel are not intended for children under 13. Any videos that may appear child friendly are targeted only towards parents, guardians or caretakers of children and should not be viewed by children.
Colorful Canary is a blog & YouTube Channel for my personal enjoyment. I'm not an expert in any field. All information provided on Colorful Canary is of a general nature and is furnished for entertainment purposes only. You may not rely on any information and opinions expressed in it for any other purpose. Information provided is for general purpose only and should not be considered as professional advice. This channel provides general information and discussion about DIY's, food, wellness and related subjects. The content provided on this channel, and in any links, are not intended and should not be construed as medical or professional advice. If the viewer or any other person has any concerns, he or she should consult with a professional. All DIY projects are purely “at your own risk”. As with any DIY project, unfamiliarity with the tools and process can be dangerous. The creator of Colorful Canary will not be held responsible for any injury due to the misuse or misunderstanding of any DIY project. Posts should be construed as theoretical advice only. The creator of Colorful Canary is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, temperatures, typos, errors, omissions, or individual abilities. The creator of Colorful Canary do not provide any assurances nor accept any responsibility or liability with regard to their quality or safety. No information is to be taken as medical or heath advice pertaining to any individual specific health or medical condition. You agree that the use of any information is at your own risk and hold the creator of Colorful Canary harmless from any and all losses, liabilities, injuries or damages resulting from any and all claims. Colorful Canary may accept free products and forms of advertising, sponsorship, or other forms of compensation. As an Amazon Associate and through other Affiliate programs I may earn from qualifying purchases through links displayed on my blog & YouTube Channel. Product reviews by Colorful Canary are for personal enjoyment. My reviews are my own personal opinion of the product at the time of the review. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.
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Swedish Apple Cake with Linda Lomelino
Hey guys! We are launching a new mini series here on youtube today. In the next few episodes we will be traveling around Sweden, exploring local food and cooking with friends. We are obsessed with crispy, seasonal apples so in this first episode we are traveling down to Halmstad to pick apples at a farm together with Linda Lomelino and then she bakes a classic Swedish apple cake for us. Hope you enjoy! Please leave us a comment letting us know what you think.
You can find Linda’s cake recipe here below.
Also make sure to check out her beautiful photos on instagram:
And her site:
If you are looking for a healthier Apple Cake, try this one:
And if you would like to explore Swedish apple farms, we have compiled a little list here:
Äppelgården: B&B, café and cider production run by an older couple. Located in Falkenberg, close to Halmstad.
Rosenhill: Organic fruit farm just outside of Stockholm where you can pick apples and make your own cider (season July – October). Enjoy a nice fika and pick beautiful flowers to take home. Stockholm.
Rudenstam: Large Apple farm in Småland, the café only serves food made of local produce and their apple pie is well known and off course made out of apples from the farm. They have a farm shop, café and own production of cider. It’s beautifully located right by one of Swedens largest lakes, Vättern.
Glorias Äppelgård: Apple farm in Skåne in the south of Sweden. Here you can pick your own apples and eat an apple pie or lunch in the café, the food is almost entirely made out of produce from the farm. They don’t use nuts, gluten or lactose in the café. There is also a B&B on the farm.
Kiviks Musteri: Sweden’s first commercial fruit farm, also located in Skåne in south of Sweden. ECO friendly and only Swedish apples. Guided tours, restaurant and farm shop.
Linda Lomelino’s Swedish Apple Cake
100 g softened butter
175 g sugar
1 large egg
75 g grated almond paste
1/2 tbsp lemon zest
1/2 tsp cinnamon
1/2 tsp ground cardamom
1 1/2 tsp baking powder
180 g all purpose flour
pinch of salt
125 ml milk of choice, at room temp
3-4 small apples, cored and thinly sliced
1 tbsp sugar, to sprinkle
1 tbsp butter
In a large bowl, beat butter and sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in the egg, milk, grated almond paste and lemon zest, using a spoon, until just combined.
In another bowl combine all dry ingredients and add the dry ingredients gradually, mixing until just smooth. Pour into a prepared pan.
Arrange the thinly sliced apples on top of the batter, as showed in the video. Sprinkle with sugar and dot with butter on each apple halves.
Place in the oven and bake at 175°C / 350°F for 35-40 minutes or until golden and a cake tester comes out clean. Serve with vanilla sauce.
Vanilla sauce
150 ml (2/3 cup) milk
150 ml (2/3 cup) heavy cream
1/2 vanilla bean
3 large egg yolks
3 tbsp sugar
Pour milk and cream into a saucepan. Scrape the seeds out of the vanilla bean and add seeds and bean to the saucepan. Cook over medium high heat until mixture comes to a boil. Remove from heat, put a lid on the pan and let stand for 5 minutes.
Discard the vanilla bean.
Prepare a bowl with a strainer on top. Put the bowl with the strainer inside in an ice bath if you want to speed up the cooling process. Keep this close by during the next steps.
In a medium bowl, whisk together yolks and sugar until mixture lightens slightly in color. Slowly pour about half of the hot milk mixture over the yolks while whisking. Pour everything back into the pan with the rest of the milk mixture. Put the pan over medium and while constantly stirring, heat until mixture thickens.
When the sauce has thickened, pour it through the strainer down into the bowl. Let cool, then cover with plastic wrap and put in the fridge until completely cold.
A special thank you to Graeme Wylie for composing this music for us!
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Warm Blueberry Compote! Perfect for Pancakes or Waffles!
Greetings! Breakfast this morning was amazing! Homemade Malted Buttermilk Waffles topped with this warm blueberry compote.
If you think this was hard, think again! You can do this with blueberries, strawberries, apples, bananas, or any fruit you can think of.
I have used a tapioca starch or flour in this recipe to help make it thicken to the right consistency, however if you don't have that you can use corn starch or just leave it out altogether and just simmer for a bit longer. You will end up with an equal result.
I have added a bit of golden syrup to the pan as well to help reduce the chance of crystallization. If you don't have the golden syrup you can use regular corn syrup.
This was wonderful on my waffles this morning and it would be amazing on top of some ice cream or even in a fruit parfait once cooled down. No matter what you do with this you are going to love it.
I considered this a kitchen basic because everyone should know how to make a simple compote. It can be used for so many things, from breakfast to dessert!
I hope you will give this a try and I hope you love it!
Happy Eating!
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Organic Strawberry Rhubarb Compote Recipe
This Organic Strawberry Rhubarb Compote with Streusel Topping is great for entertaining. It is easy to make and can be made ahead. Distributed by Tubemogul.
桃のレアチーズケーキの作り方 No-Bake Peach Cheesecake＊Eggless & Without oven｜HidaMari Cooking
HidaMari Cooking(ひだまりクッキング)へようこそ。
このチャンネルでは、チョコレートや抹茶、季節のフルーツを使ったお菓子のレシピを中心に投稿しています。
▷チャンネル登録はこちら：
If you like it, please click 'Like' and Subscribe.
ベルマークを押すと毎回通知が届くようになります。
動画の評価やコメントをいただけるととても嬉しいです♪
ーーーーーー
こんばんは????動画を見ていただきありがとうございます♪
今日は、旬の桃を使ったレアチーズのレシピを紹介します。
あんまり甘くなかった桃はコンポートにして
美味しいおやつに変身＾＾
桃のコンポートは白ワインの代わりに水でも大丈夫です。
皮ごとコンポートにすると、シロップが可愛いピンク色に＾＾
▷Ingredients(1 × φ15cm round mold + 6 × φ6cm round mold):
■Peach compote
2 peach
500g water
100g white wine
100g sugar
lemon slice
■Raspberry jelly
100g raspberry
18g sugar
30g water
3g gelatin
■Rare cheesecake
200g cream cheese
40g sugar
80g non-sugar yogurt
30g peach syrup
5g gelatin
200ml heavy cream
20g sugar
■Peach jelly
100g peach syrup
9g gelatin
200g peach syrup
peach compote
▷材料：（φ15cm丸型+φ6cm ムースフィルム６個分）
■桃の白ワインコンポート
桃 ２個
水 ５００ｇ
白ワイン １００ｇ
グラニュー糖 １００ｇ
レモンスライス ２枚
※白ワインの代わりに水100gを足して合計600gにしても大丈夫です。
※レモンスライスの代わりにレモン汁小さじ１で代用できます。
■レアチーズ
クリームチーズ ２００ｇ
グラニュー糖 ４０ｇ
無糖ヨーグルト ８０ｇ
コンポートのシロップ ３０ｇ
粉ゼラチン ５ｇ
生クリーム ２００ｍｌ
グラニュー糖 ２０ｇ
■ラズベリーゼリー
冷凍ラズベリー １００ｇ
グラニュー糖 １８ｇ
水 ３０ｇ
粉ゼラチン ３ｇ
■ピーチゼリー
コンポートのシロップ １００ｇ
粉ゼラチン ９ｇ
コンポートのシロップ ２００ｇ
コンポートした桃
ーーーーーー
道具や材料の購入先：
▽Amazon
口径25cmの耐熱ガラスボウル：iwaki 2.5L
口径20cmの耐熱ガラスボウル：HARIO 3個セット
直径18cmの耐熱スポンジ型：iwaki スポンジ型
赤い耐熱シリコンヘラ：COLIN 3個セット
ハンドミキサー：dretec(ドリテック)
ケーキスライサー（検索するといろいろな出品者が出てきます
フードプロセッサー：BRUNO（ブルーノ）
6個取りマフィン型
繰り返し使えるオーブンシート
▽富澤商店（通販または実店舗）
シリコンの泡立て器
持ち手が木のふるい
クーベルチュールチョコレート：大東カカオのスイートチョコレート
450gの発酵無塩バター（明治、よつ葉、カルピス、高千穂、森永など）
その他製菓材料
▽Cotta （通販専門）
450gの無塩バター（よつ葉、高千穂、明治、森永など）
クーベルチュールチョコレート：カカオバリー、バンホーテン
その他製菓材料
繰り返し使えるオーブンシート
ーーーーーー
よく頂く質問などについて。
Q.バターは無塩ですか？有塩ですか？
お菓子には基本的に無塩バターのみ使用しています。
無塩バターに塩を加えるレシピは有塩バターではだめなのか？と質問をいただくのですが、狙った塩加減にしたいため無塩バターを使っています。
※一部過去の動画は「バター」のみの記載になってしまっています。
今後は字幕に「無塩バター」と表記するよう心がけますが、
それ以前の字幕に「バター」としか書かれていなくても
「無塩バター」を使用しています。
Q.オーブンは予熱しますか？
焼成温度に合わせて予熱しています。
家庭用オーブンは庫内が小さく扉を開けた時に熱が逃げやすいため、
焼成温度＋10〜20℃で予熱し、焼くものを入れてから焼成温度に合わせて焼いています。
こちらも今後は字幕で「〇〇℃に予熱したオーブンで□□分焼く」といった形で表記するように心がけます。
Q.倍量で作りたいのですが。
12cm丸型を15cm丸型に→1.5倍
12cm丸型を18cm丸型に→2.2倍
12cm丸型を21cm丸型に→3倍
15cm丸型を12cm丸型に→0.6倍
15cm丸型を18cm丸型に→1.5倍
15cm丸型を21cm丸型に→2倍
12cm(4.7inch)→15cm(6inch) =×1.5
12cm(4.7inch)→18cm(7inch) =×2.2
12cm(4.7inch)→21cm(8.2inch)=×3
15cm(6inch)→12cm(4.7inch) =×0.6
15cm(6inch)→18cm(7inch) =×1.5
15cm(6inch)→21cm8.2(inch)=×2
▷Youtube：
▷instagram：
もし私のレシピでお菓子を作ってくださったときは、
#hidamaricooking をつけて投稿してもらえると嬉しいです♪
またインスタグラムでは、YouTubeで公開していない写真も
公開していますので、よかったらフォローしてください。
▷Twitter（動画の更新のお知らせ用）：
▷Google+：
STRAWBERRY COMPOTE # HOW TO
STRAWBERRY COMPOTE IN 15 MINUTES OMG
ENJOY THE STRAWBERRY GREATNESS
MAKE STRAWBERRY MILKSHAKE WITH YOUR COMPOTE:
HAVE A EPIC WEEK
How to make Summer Fruits Red Wine Jelly
Jelly (or jello) has a bit of a bad rap, but its reputation is undeserved. It's light, cool, refreshing and easy to eat. Perfect for a summer's evening, and this version has the kid's favourite coming of age.
Check out the original blog-post here:
How to Make Decadent Swedish Meatballs that Put IKEA’s to Shame
Chef Danny at The Arthur J in Manhattan Beach, Calif., shows Playboy senior editor Jeremy Repanich how to make decadent Swedish meatballs. It all begins with the right combination of ground beef, pork and veal mixed with the spices that give the balls their very distinct flavor: freshly grated nutmeg, allspice, and finely ground black pepper. Chef Danny uses the pan with all the leftover fat and juices to make the gravy, which requires anchovies, butter, Mycella blue cheese, toasted flour and veal stock. He rounds out the plate with yukon gold mashed potatoes and a cranberry kumquat compote.
For more recipes, videos and tips from experts visit Playboy's Nightlife site:
Executive Producer: Brian Berkowitz
Producer: Jeremy Repanich
Host: Jeremy Repanich
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Coconut Rice Pudding with Berry Sauce
Incredibly delicious coconut rice pudding with berry sauce. Go to jocooks.com for complete recipe.
GET THE RECIPE:
Rowanberry Jelly
Sanna plockar säsongens sista rönnbär och gör en god gelé.
Sanna picks the season's last rowan berries and makes a good jelly.