besides that you need a heart-shaped cake pan, like this one:

Now. take a prepared gelatin and mix it with 100 ml of cold water then leave to swell it up for 1 hour. Ad coffee into boiling water to brew for 5 minutes, then mix it with 4 tsp sugar. The swollen gelatin put on low heat (not boiling) until a complete dissolution. Take your ready coffee to mix with half of the gelatin well then put it into molds for 1/3 of.

Mix the cream with three and a half teaspoons of sugar in a saucepan, add a pinch of vanilla sugar and bring to a boil. let it back to to room temperature, add the remaining gelatin and pour a layer of butter on a layer of coffee jelly. Again, cool and it and repeat until you run out of cream and coffee.

thank all. Just before serving, dip molds in a hot water for a few seconds then quickly turn on a dish. Serve it with anythink you like.

1. for dough you need just to mix follow
3 eggs, 2 / 3 cup flour, 1 / 3 cup starch (can be taken only flour – 1 cup), 1 / 2 cup sour cream or yogurt, 1 / 2 cup mayonnaise, baking soda, 1 teaspoon salt then mix all ingredients

2. stuffing you can choose by your wish
1. boiled eggs, green onions, salt,
2. 1 egg, cabbage (sauerkraut better)
3. cooked rice, boiled eggs, salt, pepper – this one is my favorite

Mix boiled rice with grated eggs.

Put half of the dough to the form, then evenly spread out the filling and pour the second half of the test. Bake at 200 ° C 40 min.

That’s all.

pastry

Enjoy being creative in the kitchen and cut down on costs by baking homemade goodies This is a great way to create personalized, heartfelt gifts for Christmas without breaking the bank.

From homemade jams, to mini mince pies and individual Christmas puddings why not try and make a few different recipes and create a tantalizing homemade hamper?

Worried that your baking attempts might look a bit amateurish? Don’t fear – BakingMad.com is here to help.

The place to go for inspirational Christmas cupcakes and recipes, BakingMad.com also offers top tips and advice from their very own home baking experts. And because Baking Mad’s recipes use only the finest baking ingredients, great results every time is assured.

For some great inspirational ideas why not visit http://www.bakingmad.com/ideas/christmas-gift-hampers

Classic Christmas Cake:
The classic Christmas cake is beautifully decorated with Mich Turner’s superior quality Ready to Roll White Icing.

Mich Turner, founder of London’s Little Venice Cake Company, is the queen of couture cakes. Her Ready to Roll Madagascan vanilla icing is made using the finest ingredients, making it ideal for those special baking occasions when you require a perfect finish.

Ingredients:
1.25 kg Mixed Dried Fruit
100 ml rum or brandy, plus extra for feeding
1 Orange zest and juice
1 Lemon zest and juice
125 grams Billington’s Natural Glace Cherries
275 grams Allinson Nature Friendly Plain White Flour
2 tsp ground mixed spice
225 grams Butter softened
225 grams Billington’s Light Muscovado Sugar
5 Large Eggs
100 grams Almonds ground
1 kg Silver spoon Ready to Roll Marzipan designed by Mich Turner
2 tbsp Apricot Jam
1kg Silver Spoon Ready to Roll Vanilla Icing designed by Mich Turner
Silver Balls (Silver Spoon Cake craft) a few to decorate
1. Put all the mixed dried fruit into a large mixing bowl and add the brandy, orange juice and the zest of both the orange and lemon. Cover the bowl with clingfilm and leave for 24 hours, shaking occasionally.
2. Line a round 23cm cake tin or a square20cm square tin with three layers of greaseproof paper. You will also need a double layer of brown paper to wrap round the outside of the tin.
3. Preheat the oven to 150°C/130°C Fan/300°F,Gas 2.
4. Rinse the cherries carefully in warm water.Dry and cut into quarters
5. Sift the flour and mixed spice together
6. Cream together the butter and sugar until light and fluffy, add the eggs, one at a time, adding a
tablespoon of the flour mix after each addition.
7. Fold in the remaining flour, ground almonds,cherries and the soaked dried fruit
8. Spoon the mixture into the tin and level the top with the back of a spoon, making a slight well in the middle of the cake. Wrap the brown paper round the cake tin and tie with string.Bake the cake for 1 hour, then reduce the oven temperature to 140°C/120°C Fan/275°F, Gas 1 and bake for
3 hours or until a skewer in the center comes out clean. Cover the top loosely with foil if the cake is browning too much.
9. Remove the cake from the tin and cool completely on a wire rack (leave the baking paper on).
10. When cold wrap the cake in foil and store carefully. To feed the cake, pierce the cake a few times with a skewer.Drizzle over 2tbsp brandy, re-wrap and store. Repeat a few times.
11. To Marzipan the cake: Warm the apricot jam in a small pan or in the microwave, until melted and just warm. Remove all the paper from the cake and place on a cake board. Lightly knead a small piece of marzipan and use this to fill in the gaps between the cake and the board. Brush the warm jam over the top and sides of the cake
12. Lightly dust the work surface with icing sugar and roll out the remaining marzipan into a circle or square large enough to cover the cake (about 35cm for a 23cm diameter round cake or20cm square cake). Using the rolling pin, lift the marzipan and lay it over the cake. Ease it down the sides with your hands ensuring there are no air pockets. Trim excess marzipan off the sides with a kitchen knife.Dust your hands with icing sugar and rub the cake lightly with your hands to ensure a smooth finish. If possible leave the marzipan to set and dry for 1 to 2 days at room temperature
13. To Ice the cake: When ready to ice the cakes, brush the marzipaned cakes lightly with a little alcohol or boiled water. Lightly dust the work surface with icing sugar. Lightly knead the icing and roll to thickness of 5mm thick and 35cm circle or square. Using the rolling pin, lift the icing and lay it over the cake. Push it down the sides with your hands ensuring there are no air pockets and gently easing out and folds or pleats.
14. Trim off the excess icing around the base with a sharp knife. Lightly dust with icing sugar then, using the palms of clean hands, make a polishing action over the icing to smooth the surface as much as possible. Collect all the icing trimmings and knead until smooth. Roll out again to a 5mm thickness and using the cutter of your choice (snowflakes, stars, Christmas trees, snowman), cut a number of the shapes in various sizes. Brush the bottom of the shapes with boiled water and stick to the cake. Decorate with a few Silver Spoon Cake craft Silver Balls. Again is possible leave the icing to set of 1-2 days.

ABOUT BAKINGMAD.COM
Bakingmad.com is a free mouth-wateringly helpful website that offers everything you want to know about home baking.The site is packed full of hundreds of inspiring recipes including everything from biscuits, breads and cupcakes to muffins, pies and pizzas. All the recipes are tried and tested by the home-baking experts in the Baking Mad kitchen and come with top tips, ‘how to’ videos and easy to follow step-by-step instructions.

NOTES
Allinson Nature Friendly flours are milled from Conservation Grade™ wheat, from farms that demonstrate their dedication to helping wildlife flourish. This provides a more balanced and sustainable environment allowing crops to be pollinated naturally and helps to provide a sustainable environment for the future. There is regularly five times more wildlife on Nature Friendly Farms™ *

Did you know that not all brown sugars are the same; many are white sugar simply dyed brown. The secret of natural,unrefined sugar is that it locks in, rather than refines out, the natural molasses of the sugar cane, resulting in superior taste, texture, color and aroma to your home cooking.
To ensure that you are buying the finest unrefined sugars simply look for UNREFINED on the packet. Or just look for the name ‘Billington’s’ and you can’t go wrong. You can buy Billington’s unrefined sugars in all major supermarkets.

Create is the new range of edible cake decorations and baking ingredients from Silver Spoon, available nationwide across major retailers. Silver Spoon Create delivers quality and reliability for all your baking needs, from a name you can trust.

Mich Turner is the founder of London’s Little Venice Cake company – the leading designers of celebration cakes. Internationally renowned, she has created cakes for royalty and celebrities and is now delighted to be able to offer a great range of professional quality ingredients.

More than one in ten potatoes produced in the U.S. is exported.
Europeans consume twice as many potatoes as Americans per year.
A quarter of all the potatoes that are grown in Britain are made into chips – that’s around 1.5 million tonnes each year
Namibians each eat an average of 110 kilograms of potatoes every year – not quite as much as the Germans consume.
Potatoes are second only to milk as the most consumed food in America.
Religious leaders denounced the potato because it wasn’t mentioned in the Bible.
In 1778 Prussia and Austria fought the Potatoe War in which each side tried to starve the other by consuming their potatoe crop.
During the Alaskan Klondike gold rush of the 1890′s, potatoes were so valued for their vitamin C content that miners traded them for gold.
In 1995, the potato was the first vegetable taken into space with the space shuttle Columbia. It was first time any food was ever grown in space.

Potatoes are celebrated with potato festivals in many countries through the world.

There are poptato festivals in US as well then you can find to visit the nearest one:
Wayland New York Potato Festival
North Carolina Potato Festival
Spring Valley, Ohio Potato Festival
Posen, Michigan Potato Festival
Mantua, Ohio Potato Festival
Savannah PotatoFest
Manhattan Montana Potato Festival

We had wonderful fresh fish in the coastal resort of Eassaouira (think Le Touquet in Africa!), with the dishes there enough to rival even the freshest of Greek recipes using fish. The fishermen bring their catch in each day and you can have it cooked for you at the port at little stalls. I have to admit to wimping out of actually eating at these stalls. Although the fish is as fresh as can be the standards of hygiene looked a little dubious and so we opted instead to eat at some of the numerous restaurants along the sea front.

In the Atlas Mountains, staying at a magnificent Kasbah perched on a hill top and eating on the terrace by candlelight, we had the most creative cooking of our holiday: pastillas of scallops, calf’s feet and pigeon to name but a few of the dishes we enjoyed.

My favourite meal, however, had to be in Marrakech when we had a traditional tagine. I often make a tagine at home but this dish took tagines to another level. The lamb was melt in the mouth tender, the sauce unctuous, and the preserved lemons tangy, which provided an excellent contrast with the sweetness of the dates and apricots. Certainly, however, not a meal for fans of vegetarian recipes!

Had it not been for the airline’s restrictions on hand luggage, I would have been highly tempted to bring back an authentic Moroccan tagine (the pot rather than the cooked dish!). They were available in the souk: some natural clay and others painted and glazed. What I did bring back, however, was a selection of spices from the spice market and some harissa paste. Being unable to take the paste through security I did of course have to risk packing it in my checked luggage, a disaster waiting to happen, but happily it emerged unscathed when I unpacked!

Is there physically enough room? To feel comfortable, you can’t be packed into a tight space, so the space of your dining room needs to be taken into account. When you pull out the chairs, you ideally want there to be a good distance before they hit the wall. If not, you may want to consider buying smaller chairs or a thinner table from a dining room furniture store. The through traffic of the dining room also needs to be thought about. Look around at where the doors are and try to allow as much space as possible; you don’t want people bumping into things and dropping food or drink.

Is your table top left blank? A plain table is not a homely sight, so when it is not in use, why not decorate it? This can be achieved by placing a cloth or covering on and putting flowers, potpourri, candles or any other decorations you see fit. Symmetry is key when doing so, as it is with decorating the surface of coffee tables in your living room, as it will make it all fit together.

When the time comes to use the table for meals, there should be a storage place somewhere in the room to place these items. A good storage place should ideally be able to store cutlery and tableware also so they are not all in the kitchen, perhaps splitting them between the two.

One of the most novel ways of barbecuing a whole chicken involves impaling it on a can of beer! I haven’t tried it myself but it sounds as though it could be delicious. The chicken is marinated in a paste made from beer, garlic, sugar and various spices, then covered in yet more beer, left for 24 hours, smeared with butter under the skin and then cooked on the barbecue with an open can of beer in its cavity.

Fish always barbecues well, either whole or filleted and seafood such as prawns and scallops are excellent on skewers. If you want to marinade your prawns I can recommend a mixture of garlic, lemon juice, olive oil, chilli and fresh coriander. If you’re stuck for inspiration, check out the packets of spice mixes on offer from Schwartz.

The use of marinades for barbecues is always the subject of heated debate, with some people arguing for letting the meat, poultry or fish speak for themselves whilst others think that the marinade adds flavour and tenderises the meat.

Vegetables are good on skewers too; try peppers, big mushrooms, onions, and aubergines.

As far as accompaniments are concerned, a selection of salads, some French bread or some new potatoes always go down well. The potatoes are even tastier if pre-cooked, sprinkled with a couple of spoonfuls of olive oil and some sea salt and rosemary and then wrapped in a double layer of foil before being placed on the barbecue.