Nougat-Walnut pralines recipe

The yummy core of nougat is wrapped in a layer of walnuts and corn flakes. Around it is a delicious layer of chocolate.

For 25 pieces:

Ingredients

40 grams walnuts
20 grams Corn Flakes
250 gram soft nougat
1 tbsp powdered sugar for processing
200 grams pure couverture

instructions

The walnuts mincing. Crumble the Corn flakes and mix with the nuts.

Divide the nougat into 25 equal pieces. Pollinate hands with icing sugar and form the nougat pieces of balls. By rotating the nut mixture, thereby pushing lightly.

Chop the couverture into pieces and do it in a bowl. Au-Bain-Marie Melt.

The nougat balls with a praline fork or another long fork in the couverture Dippe. Rotate a number of times so that everything is covered well with chocolate. Excess couverture.

Put the pralines on baking paper or plastic foil and leave at least 1 hour in a cool place. They are refrigerated ± 2 weeks shelf life.

Preparation: ± 1 hour waiting time: At least 1 hour

Note: Instead of walnuts, you can also use almonds or hazelnuts.

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Delicious Peanut Sauce Recipe
For 4 persons

Ingredients

1 onion
2 cloves garlic
2 teaspoons sambal trassi
1 teaspoon laos
1 teaspoon ketoembar
1 1/2 teaspoon djintan
1 teaspoon brown sugar
2 tablespoons oil
1 sachet santen
2 tablespoons vinegar
1/2 jar peanut butter
sweet soy sauce

Instructions

Prepare: onion and garlic peeling and coarse sniping. In food processor (or with mortar to thick knitted prints). sambal, laos, ketoembar, Djintan and brown sugar through mixing.

In small (roast) pan oil heat and onion herb mixture approx 3 minutes gently fruit. meanwhile, in other pan 21/2 DL water bring to the boil and stir it through.

By onion herbal mixture vinegar and peanut butter stirring. The Santen. Heat stirring gently to dissolve peanut butter and create even sauce. Peanut sauce possibly still slightly dilute with approx. 1/2 DL Water.

Make peanut sauce to taste with sweet soy and sambal. Peanut sauce does not heat too long, because after a while the fat is going to Secrete. If this happens, you can fix it by adding 2 tablespoons of water and gently warming sauce again.

Preparation: approx. 20 minutes.

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Genuine Indonesian salad with peanut sauce

Ingredients

Salad:

1 Block Tofu
1 cucumber
150 gram haricot verts
100 gram Sprouts
1 Hand leaf celery
1 Teaspoon sambal
4 tablespoons Seroendeng
6 tablespoons soy sauce
Splash of vegetable oil
Evt. Crackers

Peanut sauce:

200gram unsalted peanuts
Juice 1 lime
1 Dice Trassie (Toko)
1 Garlic Toe
1 teaspoon sambal
4 tablespoons soy sauce
Pinch of salt


Instructions

Salad:

Cut the tofu into cubes and let a fifteen minutes manning in the soy with sambal.

Cook the haricots Verts 5 minutes in boiling water with some salt.

Put the sprouts ready in a strainer. Pour the haricots Verts into it, now the sprouts is also immediately cooked.

Peel the cucumber, cut lengthwise and then in half slices.

Arrange all the vegetables on a large schhaal.

Leave a large layer of oil in a wok or frying pan very hot and fry/fry the cubes of tofu on high heat, all recreating golden brown.

Drain on kitchen paper and divide over the salad.


Peanut sauce:

Roast the peanuts all about five minutes in dry frying pan.

Let cool and then grind together with the Trassie, garlic, sambal and salt in the kitchen machine or with the rod mixer.

Add lime juice, soy and 1 a 2 cups of water, as much as needed for a nice smooth sauce.

Chop the celery leaves coarsely and sprinkle over it, along with some seroendeng.

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