For lovers of baking a cupcake is a dessert which is famous for its lightness as in taste and in preparation. Really, a cake to prepare pretty quickly and easily, but its delicate flavor and airy structure will not leave indifferent any of the sweet tooth. Preparing the cake is quite easy, but in order for the dish to be perfect, you need to follow some tips that we are sawing in this article. The variety of cupcakes is impressive, to eat cakes of biscuit and yeast dough, and sand. The cupcake vanilla and chocolate have combined. There are also many additives: berries, fruit, chocolate, raisins, nuts. Today we talk about a classic sponge cake. To prepare this dessert, we need: flour, eggs, sugar, baking powder, vanilla, vegetable oil and water.     Structure and lightness any baking in the first place depends on how we whisk the eggs. Therefore, for our cupcake whisk yolks and a ticket separately, and be careful not to kill squirrels. Yolks and whisk until pale yellow in color and thick consistency. To the eggs add the sugar, water and vegetable oil. Vegetable oil makes the dough more sweet and tender. The entire mixture is beat again with a mixer, to the surface formed bubbles.Before adding the flour, sift it thoroughly, that she would have filled the air and our cake turned out soft and airy. The flour with the egg mixture and mix only with a whisk, in any case not with a mixer. Our batter for the cake should be thick consistency, about like thick cream. How to check the correct consistency, dip a whisk into the batter, hold it close and try to spend a few lines on the surface of the dough, if the dough is "writes", and rightly so. Don't make the dough too thick, otherwise the cake can get clogged.     Since the cupcake is baked goods without cream, it is important to take care of its aroma and taste immediately. Be sure to use the vanilla or other flavorings, you can add zest of lemon and orange or cocoa. As now summer season, there are plenty of berries, you can add them to our cake, just don't overdo it, otherwise the cake will be hard to climb.     Check the readiness of cake punctured it with a toothpick in the center, if the toothpick emerges dry, then the cake is ready. The finished cake is quite generously sprinkle with powdered sugar.   ...

Quiche is a French dish that resembles something our pie, only it remains open, that is, not covered top with another layer of dough. Quiche - a dish which is made with dough and toppings. Also, there is a dish called quiche Lorraine, the prefix “g” means that the dish is beacon, is the classic version of this French dish.     Keisha starts cooking with the basics - the test. The dough for this dish must be sand. To prepare pastry for our quiche, we need: flour butter or margarine, eggs, salt, baking powder, salt. The dough is prepared as is the usual, only it wasn't too hard, as hard dough is not tasty in any dish. To add less flour, use cold butter or margarine and eggs out of the fridge, try also a long time to knead the dough, as it will begin to thin out from the heat of Your hands. When the dough is kneaded, place it in the refrigerator for at least an hour. Once the dough constantly in the fridge, you can roll it to a thickness of approximately one centimeter and put it on a baking sheet greased with butter and dusted with flour. Gently make a roll-check to the boards was intact and solid otherwise it will fall stuffing.     The filling in this dish can be that You just like, but the most popular filling is chicken, mushrooms, cheese, cheese spinach, tomatoes, salmon or other fish, broccoli, Brussels sprouts, zucchini, bell pepper, ham or any other meat. Often combine several ingredients, the favourites are cheese, chicken and mushrooms and spinach and white cheese or feta cheese. When you put the filling in the form with the dough, you can fill it with the egg-milk mixture and delicious and the structure of the filling more solid and rolls, so much easier to cut the quiche after cooking.     Quiche is baked at a temperature not exceeding 200 degrees for half an hour or forty-five minutes. It is important not to overdry our quiche, otherwise it will be tasteless. Before baking the sides can lubricate the beaten egg yolk, then it will be a nice Golden brown. The quiche is served either as an appetizer or as a main dish, this is how you will decide. You can serve the quiche with fresh vegetables, various sauces and herbs.   ...

Dumplings cook and love probably every family. This dish can be considered one of the most popular in our country. Also, dumplings are sold frozen to each store, and the supermarket, but homemade, fresh, made with their own hands is much tastier. And so, the dumplings are prepared with dough and minced meat are boiled in boiling water. To prepare the dumplings do not need a large amount of ingredients, the key is this: flour, water, egg and meat.     The first and very important point is the dough that we prepare for dumplings. It is important not to make it hard, but at the same time it must be elastic, not to fall apart during cooking. For the dough use flour of good quality, cold water and egg. The dough should knead for a long time, that it was as elastic and does not stick to hands.     The second point is very filling for our dumplings, namely meat. Stuffing you can buy in the store ready, but if you want real and tasty meat, better do it yourself. For minced meat dumplings it is best to take the pork neck, it has a sufficient amount of fat to the minced meat turned out juicy dumplings. Once you have ground the meat, chop very finely the onion, add salt and pepper. Spices can put a little more, because the dough is fresh, and the stuffing can bring to balance.     Most of the time in the preparation of dumplings is their modeling. But if you want to save time, buy a special device called - pelmennica. With the help of pelmennitsa you will significantly speed up the cooking of this dish. The process looks like this: take a piece of dough, roll it out with a pelmennica and a thickness of not more than half an inch. The sheet of dough covers the pelmennica and put the stuffing in each hole, but be careful not to break the dough. After put the filling, roll out another pastry sheet and cover the first sheet of dough with minced meat, sprinkle with flour and wiggle the rocker to show through the walls of pelmennitsa. Then flip the pelmennica upside down and shake the dumplings.       To cook the dumplings need a sufficient amount of water and not less than ten or fifteen minutes, as the stuffing in the ravioli is raw and it needs a good boil. Before serving dumplings sprinkled with butter, salt and pepper, and add vinegar, for fans.     ...

There are many recipes for cream soups: potato, mushroom, cheese, beans, tomato, pumpkin, cabbage and so on. But there is one special is garlic. What makes him so special? Right, its interesting flavor and spicy taste. Of course, this soup should not eat before You are going to some meeting because the flavor of this dish is very sharp.     So, what is required to prepare garlic soup: beef broth, potatoes, carrots,onions, garlic, cream. Of course, if You have no chicken broth, no big deal, you can cook soup with vegetable, because it is not the main ingredient. The vegetables for this dish you need to boil very well, because they will need to kill blender. Better than boiled vegetables, the smaller grains will remain after chafing in the cream soup.     While vegetables cook, You will have time to prepare garlic. Raw garlic is not used for cooking soup. Previously, garlic baked in the oven. Before roasting the garlic is washed, but not clean!This is important. Heads garlic, whole olive oil, salt and pepper, wrap in foil and put it in the oven for twenty minutes approximately. Once the garlic is cooked, it is cooled and cleaned.     When all the ingredients for our garlic soup ready, proceed to grinding them in a blender. First, you need to grind separately garlic to obtain a homogeneous paste, then send back to the blender with the cooked vegetables. Grind all the ingredients for quite a long time, the mass became homogeneous. When we triturated the vegetables and the garlic, need to connect them with the broth. If liquid is too much, you can not use it all, otherwise the soup will be too runny. After I combined the pureed vegetables and broth, you can add the cream. The cream can be used as the highest and the lowest fat content, this is at Your discretion, as this factor highly influence the taste of our meals.     After all ingredients combined, add the spices and garlic give our soup to boil for ten minutes, or twenty. To the soup you can cook salty French toast with the bread. If original want to submit Your garlic soup, you can take a muffin, choose of them the middle and bake in the oven and use as bowls. Before serving, sprinkle the soup with parsley.   ...