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Valentine doorway and we enjoy a base recipe of Belgian waffles just like the chef prepares - Pastry Chef Omar Zarniski Dr Lek chain ice cream parlors, and two ways to assemble a double dose of waffles with tropical-style sauce or apple cider sauce.
Preparation: Beat the bowl all the liquid (milk, cream, eggs). Sift the flour (to be airy) and add the dry bowl of liquids. Mix well until a uniform mass. Transfer the mass through a sieve to make it smooth and free of lumps. Turn on the toaster for waffles (If you do not - you can use a toaster gera triangles as I do, and goes gorgeous!) And heat it well. Oil your toaster, pour 2 tablespoons of the mass and close the toaster until the waffle is ready, remove and serve hot with one of the sauces we learn to make later in this article or with maple syrup or powdered sugar or chocolate. gera
Preparation saucepan gera over high heat, boil the pineapple juice, cream and lemongrass. After boiling, close the sauce pan and leave to rest for half an hour. Open the pot and return to a low fire for 20 minutes to reduce further. Prepare caramel sugar pan Heat over medium heat metal pot with a thick bottom, cover the bottom with a layer of half of the sugar with 2 tablespoons water and wait for the liquid to become transparent. When the sugar turns into liquid transparent Add the remaining amount gera of sugar gradually while stirring. Until all the sugar becomes caramel. Reduce heat and slowly and carefully add the liquid, stirring gera (Caution steam), until a uniform liquid. Continue to cook over low heat to reduce the sauce (mix occasionally Total takes 12-15 min.) Remove gera from heat and chill until the sauce is hot and very hot. Serving plate waffle gera Spread the sauce and garnish with a few who want to can sliced bananas, pineapple pieces and tropical fruit, whipped cream, vanilla ice cream - and serve.
Preparation: Boil cider, cream, applesauce and spices together. After boiling, transfer to low fire to continue cooking gera 15 minutes. Prepare caramel sugar pan Heat over medium heat metal pot with a thick bottom, cover the bottom with a layer of half of the sugar with 2 tablespoons water and wait for the liquid to become transparent. When the sugar turns into liquid transparent Add the remaining amount of sugar gradually while stirring. Until all the sugar becomes caramel. Reduce heat and slowly and carefully add the liquid, stirring gera (Caution steam), until a uniform liquid. Serving dish Spread the sauce on the sandwich cookie, add cubes of apple and vanilla ice cream (you can also cream) if desired and serve.
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