Made 178 meals with one form
*
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_GEL FORM EVERY - DAY CELEBRATIONS AND HOLIDAY TURNS_ _INTO MEMORABLE
EVENTS._.
THE form
_Gel form consists of 3 parts: the shape of 1,5l with 20 rounded
indentations, large cap, small inner cap with 10 rounded
indentations._ _If the shape of a small - inside cap "ear", putting on
the lid, is located between the rounded indentations then the shape
can be divided into 10 sectors. _ _If in the shapes side wells put the
berries, then, when the cake is divided into 10 pieces, berries
remains whole._ _If the shapes small - inside cap "ear", putting on
the lid, is located directly opposite the small cavity, then is easy
to put slices of rolls, fruits or anything else in them._ _Before
filling, form needs to be greased with a little amount of oil._
_SUITABLE FOR:_
* _FISH AND MEAT-JELLY (OR OTHER CRUSTACEAN) DISHES_
* _RED WINE AND CHAMPAGNE JELLIES_
* _VEGETABLE DISHES_
* _CHICKEN MEAT DISHES_
* _WHIPPED CREAM AND YOGHURT ICE-CREAM_
* _FRUIT AND BERRY CREAMS_
* _PUDDING_
* _FRUIT JELLY_
* _DIFFERENT RICE DISHES_
* _POTATO MASH_
* _ETC._
_SPECIAL ADVANTAGES:_
_Due to the small product cap, food obtains adorable wavy shape.
Classic Round container is tightly fitting lid, it is tight for
liquid. By posting content on the shape of a plate, carefully remove
the small cover. In this way, you introduce the air and food can
easily be transferred to the plate, without damaging it. Forms oval
projections make it neat and facilitate food distribution in equal
pieces. Presenting the form content as a main course, in the middle
you can serve cooking additives. If you want to make a smaller
portion, does not need to fill a form to the top. If you want to the
content of shape to froze or cool, keep in mind that the form must be
placed in the freezer with a small lid down._
_USE THE JELLY FORM:_
_1. Put on the form the small cap._
_ 2. Wash the form with cold water or lubricate it with oil. _
_3. Fill in the form required content. _
_4. Place the large cap on and drain the air from the container with
the help of one hand tapping the cover in the middle, while with the
other hand lifting the lid edge _
_5. If necessary, insert a form in a refrigerator or a freezer._
_ 6. Then leave the shape for 15 min. at room temperature or 15 secs
before serving place it under warm running water. _
_7. Take off the cap. _
_8. Put the content of the form on the plate or salver. _
_9. In particular carefully remove the small cover to allow for air to
access to the food for it to easy slip on the plate, keeping their
shape._
_WARNING! Do not pour boiling water in the form of jelly! _
Technical information:
Height - 8 cm
_ Diameter - 24 cm _
_Capacity - 1.5 liters_
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_THIS BOOK WILL SHOW YOU:_
* _SWEET GELS_
* SALTY GELS
* CREAMS
* SWEET CAKES AND GATEAU
* SALT GATEAU
* SALT MEALS PREPARED IN FORM
* ICE-CREAMS
_SOME EXAMPLES_
Salt gateau _WORM_
Directions
Defrost pellets. Cut leeks in half lengthwise, wash, divide into
layers and cook for 8 minutes in salted water.
Remove from the boiling water and place in cold water, drain and blot
dry with a tissue,
Tomatoes for a while place in boiling water, then cold water, remove
the peel, cut in half, remove seeds and liquid, the rest cut into
small pieces.
Chop the onions and mushrooms and gently fry in a pan, add 10 g
butter. Fill it with salt and pepper, cool.
Foam the cream, add salt, pepper, nutmeg, chopped herbs and add
dissolved gelatin.
Leeks are placed in a form so that the majority of them bend over
cross-shaped edges.
In form make salmon fillet, peas, mushrooms and tomatoes in layers
with cream mixture.
Leek ends arrange on top of mixture and shape into the cold for 5
hours.
_SWEET GELS_ _VALENTINE DAYS GEL_
_DIRECTIONS_
The red gel pack need to prepare according to the instructions on the
package (water add little bit less than its asked on the package), for
each adding another 5g of a molten gelatin.
Plate with smooth surface grease with oil and a red gel pours on plate
(gel layers depth about 1cm).
Leave in cold to grow hard.
When the red gel layer is curdled, make the lemon gel, cool it and
pour into form.
From the red gel with gingerbread form help squeeze out hearts
(flowers or other figures). In the yellow gel artistically arrange red
gel hearts. Leave in cold to stiffen. Milk heat till boiling
temperature, add a sugar and a vanilla sugar as well as a swollen
gelatin, mix and cool it. When gel in form is easily stiff, on that
slowly pour milk gel layer.
Leave the form in the cold for 3 hours.
_SWEET GELS_ _WATERMELON - LEMON GEL_
_DIRECTIONS_
A watermelon pulp pieces arrange in form.
Gel pack need to prepare according to the instructions on the package,
for each adding another 5g of a molten gelatin, cool it and pour over
a watermelon pieces.
Leave in the cold.
_SALTY GELS_ _VEGETABLE - CHAMPIGNON GEL_
DIRECTIONS
For the first layer - stems champignons for 10 minutes in 250g of
stock, add a ripen gelatin.
Carefully stir, cool and pour in a form. Leave to jelly.
In the second layer - 10g of gelatin melts in 125g of hen stir, cool
and add mayonnaise. Pour on first layer, leave to jelly.
In the third layer - vegetables rip in pieces, heat half sweet, add a
gelatin and cool.
When the second layer is jelled, pour on top third layer and leave in
the cold.
Serve as a snack for the Swedish table.
_Salmon and shrimp gateau_ _SALMON AND SHRIMP GATEAU_
DIRECTIONS
At the bottom of form lay smoked salmon (half of the input) layer.
Foam the cream with spices.
Divide the cream into two parts. To one part add 10 g of dissolved
gelatin mixture and pour in the form of the salmon pieces, set in a
cold place.
Pot, pour 2 dl of water, add salt, sugar, dill, parsley, lemon juice.
Add shrimp and heat until boiling.
Remove from the heat and leave for 3 minutes.
Remove shrimp from the broth and strain the liquid through cheesecloth
or a sieve, add 5 g of gelatin.
Shrimp keep in shape, get on top of chopped dills and add the cooled
broth, place in the cold.
The remaining pieces of salmon chop and add to over the remaining part
of the cream.
When the shrimp and cream is frozen, add 10 g of dissolved gelatin and
pour into the form.
Place the cold for 4 hours.
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