Cucumbers are the favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often, inexperienced summer residents have many questions about growing them, and, first of all, in open ground. The fact is that cucumbers are very heat-loving plants, and the agricultural technology of this crop in temperate climate zones has its own characteristics. We will tell you everything you need to know about growing cucumbers in open ground in this article.
Despite the popularity of the popular nickname “bottle palm,” it is very difficult to confuse the genuine hiophorba bottle palm with its relatives. A real indoor giant and quite a rare plant, hyophorba is one of the most elite palm trees. She became famous not only for her special bottle-shaped trunk, but also for her very difficult character. Caring for hyophorba is no more difficult than caring for ordinary indoor palm trees. But the conditions will have to be selected.
Warm salad with funchose, beef and mushrooms is a delicious dish for the lazy. Funchoza - rice or glass noodles - is one of the easiest to prepare among its pasta relatives. Just pour boiling water over the glass noodles and leave for a few minutes, then drain the water. Funchoza does not stick together and does not need to be watered with oil. I advise you to cut long noodles into smaller pieces with scissors so as not to inadvertently snag the entire portion of noodles in one sitting.
Surely, many of you have come across this plant, at least as a component of some cosmetic or food products. It is “disguised” under different names: “jujube”, “unabi”, “jujube”, “Chinese date”, but they are all the same plant. This is the name of a crop that has long been grown in China, and was grown as a medicinal plant. From China it was brought to the Mediterranean countries, and from there jujube began to slowly spread throughout the world.
May chores in the decorative garden are always associated with the need to use every free minute as productively as possible. This month, flower seedlings are planted and seasonal decoration begins. But you shouldn’t forget about shrubs, vines, or trees. Due to the imbalance of the lunar calendar this month, it is better to work with ornamental plants in early and mid-May. But the weather does not always allow you to follow the recommendations.
Why do people move to the countryside and buy dachas? For a variety of reasons, of course, including practical and material ones. But the main idea is still to be closer to nature. The long-awaited summer season has already begun; a lot of work awaits us in the garden. With this material we want to remind you and ourselves that in order for work to be a joy, you must remember to rest. What could be better than relaxing in the fresh air? Just relax in a furnished corner of your own garden.
May brings not only long-awaited warmth, but also no less long-awaited opportunities to plant even heat-loving plants in the beds. This month, seedlings begin to be transferred into the soil, and crops reach their peak. While planting and new crops are being planted, it is important not to forget about other important chores. After all, not only the beds need enhanced care, but also the plants in greenhouses and seedlings, which are beginning to be actively hardened off this month. It is important to form plants in time.
Pie for Easter - a homemade recipe for a simple sponge cake filled with nuts, candied fruits, figs, raisins and other goodies. The white icing that decorates the cake is made from white chocolate and butter, it won't crack, and it tastes like chocolate cream! If you don’t have the time or skills to tinker with yeast dough, then you can prepare this simple holiday baking for the Easter table. I think any novice home pastry chef can master this simple recipe.
Thyme or thyme? Or maybe thyme or Bogorodskaya grass? Which is correct? And it’s correct in every way, because these names “pass” the same plant, more precisely, one genus of plants from the Lamiaceae family. There are many other popular names associated with the amazing property of this subshrub to release large amounts of aromatic substances. The cultivation of thyme and its use in garden design and cooking will be discussed in this article.
Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to classical care for indoor crops. And even the relatives of Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the most “strange” point in caring for violets, which prefer non-standard watering to the classical method. But the approach will also have to be changed when it comes to fertilizing.
Savoy cabbage gratin is a vegetarian recipe for a tasty and healthy meat-free dish that can be prepared during Lent, since no animal products are used in its preparation. Savoy cabbage is a close relative of white cabbage, but it is superior to its “relative” in taste, so dishes with this vegetable always turn out successful. If for some reason you don’t like soy milk, then replace it with plain water.
Currently, thanks to breeders, more than 2000 varieties of large-fruited garden strawberries have been created. The same one that we usually call “strawberries”. Garden strawberries arose as a result of the hybridization of Chilean and Virginia strawberries. Every year, breeders never tire of surprising us with new varieties of this berry. Selection is aimed at obtaining not only productive varieties that are resistant to diseases and pests, but also those with high taste and transportability.
Useful, hardy, unpretentious and easy to grow, marigolds are irreplaceable. These summer gardens have long since moved from city flower beds and classic flower beds to original compositions, decorating beds and potted gardens. Marigolds, with their easily recognizable yellow-orange-brown colors and even more inimitable aromas, today can pleasantly surprise with their diversity. Firstly, among marigolds there are both tall and miniature plants.
The system of protection of fruit and berry plantings is based mainly on the use of pesticides. However, if in the protection of seed orchards pesticides can be used during almost the entire growing season, taking into account the waiting period for each preparation, then in the protection of berry crops they can be used only before the beginning of flowering and after harvesting. In this regard, the question arises of what drugs should be used during this period to suppress pests and pathogens.
Based on the famous French dessert, you can make Napoleon cake. It doesn’t take much time to prepare such a delicacy, because the recipe uses ready-made puff pastry. You can also choose any cream based on cream, condensed milk, cottage cheese, or stick to tradition and prepare a dessert with custard.
Preparing the classic “Napoleon” requires a lot of time, because you need to bake the cakes, prepare the cream, form the dessert, keep it in the cold and only then enjoy its taste. But everything can be much simpler if you make a French cake from ready-made puff pastry.
Ingredients:
- puff pastry;
- 1.5 tbsp. low fat cream;
- 1 tbsp. regular sugar;
- 2 tsp. vanilla sweetener;
- egg;
- 40 g corn starch;
- pack of butter.
Cooking method:
- To prepare the dessert you need to buy a kilo of puff pastry. As a rule, four sheets are packed in such a package. Three of them will be used as a base, and the fourth will be useful for decoration.
- Roll out the defrosted dough slightly so that the cakes are not so thick.
- Soak baking paper in oil, line a baking sheet with it and place a sheet of dough. Be sure to prick the base on both sides with a regular fork so that the cake blanks do not swell.
- Bake each sheet for 15 minutes in an oven preheated to 200 degrees. Cool the browned cakes.
- For the cream, pour two types of sugar and starch into a saucepan, beat in the egg and pour in the cream. Whisk the ingredients and bring the mixture to a thick consistency in a water bath. The main thing is not to let the cream boil, otherwise you will end up with a sweet omelette.
- Cool the cream and beat with a mixer with butter.
- Lay out three cake layers in layers, coat each with cream, crumble the fourth and sprinkle the dessert with it. Place it in the refrigerator for an hour and then cut into portions.
Preparing apricot dessert
Delicious Napoleon cake can be prepared with any fruit cream.
For example, with canned apricots. Apricot “Napoleon” will pleasantly surprise you with its fruity freshness and amazing taste.
Ingredients:
- puff pastry packaging;
- a can of canned apricots;
- ½ tbsp. Sahara;
- five tablespoons of powdered sugar;
- three spoons of liqueur;
- six drops of vanilla essence;
- two egg yolks plus one egg;
- 1 ½ tbsp. cream;
- two tablespoons of starch.
Cooking method:
- Drain the apricot juice, but do not pour it out. Grind the fruits into puree.
- Take one whole egg and two yolks, add three tablespoons of regular sugar, starch and a few tablespoons of flour. Beat until smooth.
- Place the puree in a saucepan and place on the stove. As soon as the fruit mixture boils, pour in the egg-flour mixture along with the juice. After the first bubbles appear, remove the cream from the stove and cool.
- While the cream was being prepared, the dough had to defrost. Roll out each puff layer a little, don’t forget to prick with a fork and bake for 20 minutes (temperature – 200°C).
- If the apricot cream has already cooled down, then bring it to perfection. To do this, whip the cream with the remaining sugar, sweet powder, aromatic essence and liqueur.
- Combine the resulting creamy mass with the fruit mass.
- Lay out the finished and cooled cake layers in layers, generously coat each layer with the cream mixture, and break the last cake into crumbs and sprinkle the dessert with them.
- Give the cake time to soak and use a sharp knife to cut into equal pieces.
Recipe with condensed milk
Traditionally, to prepare a dessert such as Napoleon, custard is required, but it is especially tender and soft with boiled condensed milk and butter. For this recipe we also use ready-made dough, which we simply defrost first and bake in the oven. Therefore, let's move on to preparing the cream.
Ingredients:
- 180 g butter;
- a can of boiled condensed milk.
Cooking methods:
- While the cakes are baking, you need to take soft butter and simply beat it until smooth along with boiled concentrated milk.
- Once the cakes are ready, cool them and place them in a stack. Soak each cake with cream, leaving the last one for sprinkling.
- Place the finished “Napoleon” with condensed milk in the cold for a couple of hours, then cut into equal cakes and enjoy your tea.
Cake "Napoleon" from Ilya Lazerson
Chef Ilya Lazerson shares his recipe for making a quick Napoleon cake. To prepare the cream, he uses Italian Mascarpone cheese and cream.
Lazerson's recipe calls for the following ingredients:
- puff pastry packaging;
- 180 g Mascarpone cheese;
- two spoons of sweet powder;
- three tablespoons of cream of any fat content (if necessary);
- three spoons of any cream cheese.
Cooking method:
- Cut each layer of puff pastry into equal pieces, place on a baking sheet and bake in the oven until golden brown (temperature - 200°C).
- For the cream, beat two types of cheese together with sweet powder. If the creamy mass turns out to be thick, then simply add cream.
- Collect the finished shortcakes in pairs, finely crumble the remaining ones.
- Spread one layer of dough with cream and cover with a second one. Coat the dessert with curd mixture on all sides and sprinkle with crumbs.
How to make with strawberries
Strawberries with cream and puff pastry – isn’t it the best combination for making a delicious dessert? Today we will prepare another Napoleon cake, but not the classic one, but with the addition of fresh berries.
Ingredients:
- puff pastry;
- half a kilo of fresh strawberries;
- two glasses of heavy cream;
- five spoons of sweet powder.
Cooking method:
- Defrost the dough layers and place them in the oven until golden brown (temperature – 200°C).
- Using a mixer, foam the cream with sweet powder, cut the berries into thin slices.
- Coat the finished cakes with cream and place pieces of berries, sprinkle the last layer with crumbs. Place the dessert in the refrigerator for a couple of hours so that it is well soaked.
With whipped cream
More recently, cake cream was prepared from heavy fatty butter; today it is also used, but in less quantity and in combination with other ingredients. But butter cream is especially popular because it makes desserts light and delicate in taste.
Napoleon cake can also be prepared with cream based on cream and high-quality butter.
Ingredients:
- puff pastry;
- 1 ½ tbsp. cream;
- 150 g regular sugar;
- half a stick of butter;
- a can of boiled condensed milk.
Cooking method:
- Defrost the base for the dessert, pierce each piece with a fork in several places and bake the cakes for 15 to 20 minutes.
- In a deep bowl, mix sour cream with sweetener and whisk condensed milk and butter separately. Combine the two masses - the cream should have a smooth texture.
- Place the cakes on top of each other, coat each with cream, sprinkle the dessert with crumbs.
Delicate honey delicacy
Napoleon cake can be prepared with sweet honey cream and walnuts. Interested in this dessert? So write down the recipe!
Ingredients:
- ready-made puff pastry;
- spoon of honey;
- one yolk;
- 80 g sweet powder;
- lemon;
- 80 g each of butter and walnuts.
Cooking method:
- Make a base for the dessert from puff pastry - simply place the lightly rolled out layer on a baking sheet and place in the oven for 15 minutes.
- For the cream, beat the butter with sweet powder, yolk, honey and citrus juice.
- Cool the prepared cream and spread it over the golden brown cakes.
Napoleon cake made from store-bought puff pastry without yeast will allow you to quickly prepare a delicious dessert without sweating half a day in the kitchen. Just choose the cream recipe you like and start preparing the sweet treat.
Cake "Napoleon"- These are thin crispy puff pastry cakes, layered with delicate custard and decorated with sugar and chocolate glaze.
Cooking time 2 hours 20 minutes.
Recipe for Napoleon cake with photo:
1. Preheat the oven to 220°C. Line two baking sheets with baking paper. We cut out layers of puff pastry and transfer them to prepared baking sheets, often pricking them with a fork. Each layer of dough press it onto the frying sheet using a weight.
2. Bake the cakes in the oven for 18 - 23 minutes until they become golden. Transfer them to a cooling rack. We cut each dough piece in half and trim the edges. One part of the cake will remain extra. It can be cut into rectangles and served with ice cream or cream and fresh fruit.
3. Separate the yolks from the whites. Beat the yolks with sugar until white, add flour, starch and mix thoroughly. Pour in 125 ml of milk to thin the mass. Boil the remaining milk with vanilla extract. While stirring, pour the milk into the yolk cream and cook, stirring, until thickened. Transfer the cream to a clean container, cover the top with cling film and cool.
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4. Pour vanilla extract into powdered sugar and, stirring with a whisk, pour in boiling water a spoonful at a time until a smooth, thick glaze is obtained.
5. Place one part of the baked cake on the board. Cover it with a thick layer of cream. Cover with the second piece and spread with cream again.
6. Cover with the third cake layer and top with an even layer of icing sugar.
7. and fill the pastry pen with it (you can use a pastry syringe with a thin nozzle). Using it, we draw horizontal stripes on top of the sugar icing at equal distances from each other.
8. Take a metal knitting needle and lightly draw diagonal strips across the chocolate lines to create a feathery pattern. After the glaze has hardened well, use a sharp knife to cut the product into neat cakes. Cake "Napoleon" ready!
Ingredients for 4 – 6 pieces:
For the cakes:
- frozen rolled puff pastry (defrost first) – 2 packages of 375 g each.
For the custard:
- egg – 3 pcs.
- fine grain sugar – 200 gr.
- flour – 50 gr.
- starch – 25 gr.
- milk – 500 ml.
- vanilla extract – ½ teaspoon.
For the sugar glaze:
- sifted powdered sugar – 225 gr.
- vanilla extract – ¼ teaspoon.
Enjoy your meal!
We suggest making cakes based on the famous Napoleon cake motif from puff pastry. We will prepare custard cream, however, you can use protein, condensed milk or whipped cream.
Taste Info Cakes and pastries
Ingredients
- 400 gr. yeast-free puff pastry;
- 500 ml milk;
- 150 gr. Sahara;
- 2 tablespoons flour;
- 1 egg.
How to make Napoleon cake from puff pastry
If you're great at making puff pastry, great. In this recipe, ready-made was used. The dough must be taken out of the packaging in advance and left to defrost.
Turn on the oven to warm up to 180 degrees. Using a kitchen scale, measure the required amount of sugar. Measure the required amount of milk using a measuring cup. 
Sprinkle the work surface with wheat flour and roll out the defrosted puff pastry a little. 
Now you need to cut the dough into pieces of equal size, these are the future Napoleon cakes. 
Next, cover a baking tray with baking paper and transfer the future cakes onto it. Prick all sections using a fork. This is done so that the dough does not swell during baking. 
We do the same with the second layer of dough. Don't forget to make punctures, otherwise the cakes will come out with unattractive bubbles. 
When the oven warms up to the temperature we need (180 degrees), put the cakes in it. The cakes need 12-15 minutes to bake.
Let's start preparing a delicious custard. Pour sugar into a separate bowl. 
Pour flour there. 
Add the egg and mash with a spoon. 
Grind the prepared ingredients until smooth. 
Add milk to the bowl and whisk gently with a whisk. 
Now take a small saucepan and pour the future cream into it. Cook the cream over low heat until it thickens. 
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Stir constantly, lifting the contents of the pan from the bottom, otherwise it will burn or lumps will appear.
While we were preparing the cream, a pleasant aroma of finished baked goods wafted out of the oven. The cakes rose beautifully.
Turn off the oven, but take your time to take out the cakes. We wait a couple more minutes and finally take out the shortbread pieces.
We trim the uneven edges of the cakes, and also adjust them to the same size. We stack the cakes in two or three layers, at your discretion. Spread cream between layers, and then grease the tops and sides of the cakes.
Separately, remove all excess dough scraps into a bowl. Grind them with your hands into flakes.
Sprinkle the finished product with flakes on all sides and decorate to your liking. Napoleon puff pastry is ready!
The solemn moment has come when you can invite your family and friends for a cup of aromatic tea or coffee with your favorite cakes.
Napoleon cake is a very tasty dessert, soaked in the most delicate cream, and in order for the cake to soak well, I advise you to leave it for soaking for 6-7 hours.
First you need to prepare the dough for the cake.
1. Break one chicken egg into a deep container.
2. Add half a teaspoon of salt and two teaspoons of 5% vinegar to the broken egg.
3. Add 110 milliliters of cold water, mix everything and put the resulting liquid in the refrigerator.
4. Pour 330 grams of flour onto the table.
5. Constantly dip 300 grams of frozen butter into flour and grate it on a coarse grater. Butter can be replaced with margarine.
6. Mix flour and grated butter.
7. Gather the butter and flour into small piles, make a well in the center and pour in the prepared cooled egg liquid.
8. Mix the dough quickly, giving it a rectangular shape; this dough cannot be kneaded.
9. Wrap the dough in cling film and refrigerate for at least 2 hours, or better yet, 10 minutes.
Now you can start preparing the custard.
10. Pour 500 milliliters of milk into a saucepan and place on medium heat.
11. Add 150 grams of sugar and stir constantly until the sugar is completely dissolved.
12. Break two eggs into a bowl.
13. Add 100 grams of flour and mix, avoiding the appearance of lumps.
14. Add a ladle of hot milk with sugar to the resulting mixture and mix, then another ladle and mix again.
15. Pour the resulting slurry back into the pan with milk and cook, stirring, over low heat until thickened.
16. When the cream thickens, remove the pan from the heat and add 50 grams of butter, stir, and let the cream cool completely.
Now you can start baking the cakes.
17. Remove the dough from the refrigerator and cut into three equal asti and one slightly smaller one.
18. Roll out each part to the size of a baking sheet (I used a small size 30x40), place on a greased baking sheet and make small cuts. Bake at 200 degrees Celsius for 20 minutes.
19. And so bake all the cakes.
20. When the custard has cooled, you can coat the cakes with each other. First, place three cakes of the same size on top of each other and align the edges with a knife.
There is no need to throw away the cut crumbs; they will be used for sprinkling.
21. Finely break the smallest-sized cake into crumbs; it will also be used to top the cake.
22. Coat three cake layers with each other, stacking them on top of each other.
23. Carefully cut into cakes of the same size (it is better to cut with a knife with grooved edges, as if sawing with a saw).
24. Coat each cake with cream on top and sides.
25. Sprinkle with crumbs.
26. Sprinkle the top of the cake with powdered sugar and put it in the refrigerator to soak for 6-7 hours.
Cooking time: PT10H00M 10 h.
Approximate cost per serving: 45 rub.
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