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NuSi wheels

NuSi wheels

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Make a dough from 210g flour, 2 egg yolks, 85g powdered sugar, 140g butter and sour cream.

Spread a sheet with a maximum thickness of 5 mm from which you cut with the help of a small glass (maximum diameter 3 cm) circles. With a thimble, some of the circles (only the ones for the lid) are drilled in the middle, then greased with egg white (beaten) and rolled in walnuts mixed with sugar.

Bake the wheels at 180 ° C, and when cooled, glue them with apricot jam (wheel without walnut with wheel drilled with walnut).

Good appetite!

P.s: they are excellent the next day, because the jam penetrates the biscuits and they become softer.

Half a cup of couscous is scalded with 3/4 cup of boiled water, add a drop of olive oil, a pinch of salt, cover and set aside to soften.
The large eggplant is washed, wiped, then cut into 4-5 thick rounds of about 3-4 cm which are cooled on a grill greased with a little oil.

The fried rounds on both sides are removed and hollowed in the upper part with a spoon, removing part of the core, but leaving the bottom of the eggplant and its walls with a thickness of 1-1.5 cm, sprinkle in the cavity formed with a drop of olive oil and a pinch of salt, then place in a tray lined with baking paper, side by side and put in the oven until the core is well softened, about 25-30 minutes.

Meanwhile, cut the peppers, mushrooms into thin slices, leaving 4-5 mushrooms (the smallest) whole, without a leg, and heat them in a little olive oil. Whole mushrooms after which we harden on both sides, we take them out on a plate, then we add in the cooked vegetables, the minced turkey meat and we let all the juice left by the meat decrease, stirring continuously we add the softened couscous, we salt, we season, we add the dehydrated vegetables without salt, we also add 1/2 cup of water, of diluted tomatoes and we mix lightly until all the juice decreases and we obtain a homogeneous mixture with which we fill each disc with hollowed eggplant, helping us with a spoon with which we press lightly and on top we drip from the parsley sauce, over which we added olive oil, on top of the mixture we put a whole mushroom, hardened with the hollow of the foot up, which we fill with parsley given in the blender and put back in the oven until brown lightly for about 15 minutes.

Islere Ingredient:

  • 500 grams of flour
  • 360 grams of butter
  • 200 grams of lightly roasted walnuts in the oven and finely ground
  • 2 yolks
  • 2 tablespoons vanilla extract
  • 170 grams of powdered sugar
  • 1 pinch of salt
  • cream: 3 whole eggs, 2 tablespoons cocoa, 250 grams of sugar, 300 grams of butter, 1 tablespoon devanilie extract, 2 tablespoons good rum
  • icing: 120 grams of milk chocolate or icing of 200 grams of powdered sugar, 1 tablespoon of cocoa, 1 teaspoon of lemon juice, 2 tablespoons of oil and hot water until a homogeneous paste of pancake dough is formed
  • in addition, flour for sprinkling the worktop


Before proceeding with the actual procedure, keep in mind that the above quantities result in quite a few islets. If you don't need that much, halve the amount of ingredients.

Then the walnut does not have to be fried. If you fry it, however, you will get some biscuits with a much better taste. To do this, place the walnut seeds in an even layer in a pan and put them in the preheated oven at 180 degrees for 5 minutes, no more, as they burn easily. Allow the walnut to cool, then grind it finely (with a processor or with a special nut machine).

How to prepare walnut dough for Isler

1. Put the butter, powdered sugar, vanilla extract, salt and yolks in a bowl and mix (with the mixer) until they become a homogeneous cream (picture 1).

2. Add the flour and ground walnuts (picture 2) and incorporate with the mixer on low speed. If you do not have a mixer, knead the dough with a wooden spoon until it is homogeneous. Not by hand, because if the butter melts the biscuits will lose their fragility.

3. Knead only until the dough gathers into a ball and has a homogeneous appearance (picture 3).

4. Wrap the dough in cling film and refrigerate for 30 minutes & # 8211 1 hour.

Isler & # 8211 cutting cookies

After this time, the dough is divided into 4 identical pieces. These are spread one by one on the work surface sprinkled with flour in a sheet with a thickness of 4-5 mm. Cut the islands with a glass or a cutter. I used a cutter with a diameter of 7 cm.

The edges resulting from the cutting are gathered together, shaken from the flour and pressed, then stretched and cut as well until all the dough is exhausted.

The islands are placed in trays covered with baking paper. From the above quantity resulted 4 trays.

Isler & # 8211 baking

Bake the isler cookies one by one, tray by tray, for 12-15 minutes in the preheated oven at 180 degrees, until they begin to brown slightly on the edges. Do not touch the hot islands because they are very fragile. Allow to cool in the pan then transfer to a cake rack.


Until the cooked islas cool well, prepare the cream. All the ingredients, except the butter, put in a saucepan and simmer over low heat, stirring constantly, until thickened well. Transfer the pan to a bowl of cold water (or let it cool by itself, if you have time). After the base cream is ready, incorporate the butter with the mixer.

Divide the unfilled islets in half and distribute the cream on half of them. This is so that you don't have the unpleasant surprise of running out of cream at the end. Cover with the other halves and press lightly.

For the icing, melt the broken milk chocolate into small pieces on a steam bath. The second option would be to prepare the icing cold. For this, mix the powdered sugar homogeneously with the cocoa. Then add the lemon juice, oil and spoon after spoon of hot water until a homogeneous composition of pancake dough is formed. I used milk chocolate icing.

Allow the icing to harden well and it is preferable to leave the islets in a cool place overnight before tasting them, they will be even younger.

Video: Wolfoo and Hot vs Cold Challenge - Wolfoo Kids Stories. Wolfoo Family Kids Cartoon


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