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Winter magic cake

Ingredients:

For the white crust: 6 eggs 6 tablespoons flour 6 tablespoons sugar 1 sachet of baking powder

For red bark: 6 eggs 6 tablespoons flour 6 tablespoons sugar 2 pack of baking powder 2 pack of colored cake

To brown the filling: 1 bag of chocolate pudding 0.5 l of milk 3 tablespoons flour 3 tablespoons sugar 250 g margarine 2-3 tablespoons of powder sugar

For the red filling: 0.5 l of milk 4 tablespoons flour 3 tablespoons sugar 1 pack of colored cake 250 g margarine 2-3 tablespoons of powder sugar

For the decoration: 2 tablespoons honey 100 g margarine Gelatin 10 g 60 ml of water 1200 g powder sugar 1 bag red cake

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Cooking Duck the Italian Way

Duck is another of those dishes that people tend to either love or hate. Again, I believe the problem derives when people have no idea how to cook a duck.

Many people will tell you duck is greasy. It’s greasy only when you haven’t employed the secret that prevents the cooking duck from becoming greasy.

Duck meat is all dark. This is tempting to those who prefer the dark meat, to the white when it comes to poultry. Dark meat contains more flavor, and moisture than white meat.

Here then is the simple secret to roasting a duck, and not having a finished product that is so greasy it will make you ill just thinking about having to eat it.