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The dough is made first, even the day before. Mix the sugar with: butter, salt, vanilla and egg until completely dissolved, then gradually incorporate the flour to result in a bound and elastic dough that is placed in a food foil, flattened and refrigerated. , for at least one hour.
Meanwhile, prepare the two fillings. In the well drained cow's cheese add: sugar, egg, vanilla, grated lemon peel, flour and finally, raisins. The filling is evenly uniform.
In the well-bound apricot jam, add the ground walnuts and mix well to even out.
After an hour, take the tender dough out of the fridge, stop 1/5 of it and spread what is left with the rolling pin, a sheet, about 5-6 mm thick, on the plate sprinkled with flour.
Put the sheet in the baking dish and fill it first with the sweet cheese filling and then with the jam filling.
From the remaining dough, spread a rectangular sheet, 2-3 mm thick, cut with pastry tape narrow strips of maximum 1.5 cm wide. Arrange and knit these strips on the entire surface of the tart, taking care to hide the ends under the surrounding dough. Finally, manually roll the dough around the tart to make it look nice.
Grease the dough with a yolk and put the tart in the preheated oven, at medium temperature, until it browns nicely. Then take it out of the oven and leave it to cool, after which it can be taken out of the baking tin and portioned.
For the dough, mix the sugar very well with: butter, salt, vanilla and egg. Add the flour gradually, only after the sugar has completely dissolved.
The butter should be soft (so take it out of the fridge beforehand!) But not melted.
If the cottage cheese is not well drained, you will need to supplement the amount of flour, or, better yet, let it drain a little more.
Because the jam is very sweet, you don't have to add much sugar to the cheese filling.
Raisins should be scalded and then kept for 15-20 minutes in rum essence.
If the jam is not well bound, you will need to supplement the amount of ground walnuts. The filling must be tied, not flowing.
You can use any other kind of jam you have at hand. The important thing is to be well connected.
The grid must be woven. Do not put the strips on the tart.
Do not remove the tart from the baking tin and do not slice it until it has cooled completely, if you want it to keep its appearance.
Searched words "apricot"
What is the first option for dessert on these hot days? As for me, it's definitely frozen.
Connect the Panini Maker Breville to a power source. In a bowl, put eggs, a pinch of salt and powdered sugar. mix
Wash the apricots, remove the seeds and cut them into four. Put the apricots in a 15 liter pan. Put 1 kg of sugar over the apricots,
Healthy apricots, wash, remove the seeds, put in a pot the right size, add sugar and leave to cool (in the refrigerator).
In a bowl put the lard and sugar, mix well until it becomes like a cream. Add the egg and vinegar, mix and add the sifted flour
In a bowl, mix the oil and sugar until the latter melts. Add the stock broth, semolina and baking soda
mix whole eggs with a little fine salt, add sugar, mix everything well, incorporate yogurt, oil and flour mixed with powder
Well, today is Thursday in Sebeş, meaning a big market! If you don't see yourself in the market, you don't exist. Some of the best in the country, men
1. Beat the butter / margarine with the sugar until soft. Add the semolina and cheese and knead by hand until smooth.
Mix flour, baking powder, cocoa and chocolate spoons in a bowl. In another bowl beat the whole egg with sugar, vanilla, and oil
Dough: In a bowl, mix the flour with the salt. Put the butter in a food processor or mixer and mix on your own until it becomes creamy.
The sweet milk, with 100 g of sugar, is boiled on the fire until it boils and poured hot over the flour in the dough bowl (mix
Sweet and fragrant moments
Although I'm going through a very busy period (I don't know why I'm complaining anymore, because this rhythm has become a "normality" for me in the last two years), I couldn't resist the temptation to "preserve" some of the colors for the winter. and the aromas of the fruits that practically flooded the markets this year.
I don't kill myself for jams, but I like to have a little of each. So I started with an apricot jam, a strawberry sauce and a cherry jam.
Apricot jam, with a delicate, velvety consistency and a sweet-sour taste, is only good for sweetening the first hours of the morning, with a tea or a glass of milk.
The strawberry sauce, with a demented, bloody and provocative color, has a main role in decorating puddings, pancakes, ice cream and other goodies. For the most daring, I recommend it with a noble blue cheese.
And the cherry jam, the old cherry jam, which you received with a glass of cold water wherever you went, in the time of the "deceased", really evoked fond memories. The slightly sticky fruits, the slightly viscous and creamy sauce, and the fragrant caramel taste of sour cherries are incomparable. And how well it goes well with sour cream on a papanas, or with a semolina or rice pudding! (still memories from the past.).
Here is the recipe for apricot jam:
Ingredient: 2.5 kg apricots, 2 kg sugar.
Since my apricots were a bit sour, I estimated the proportion of sugar. If you have more ripe and sweeter apricots, you can reduce the amount of sugar. You can also add (to taste) vanilla, ginger or seeds.
Method of preparation: Wash the apricots well, break them in half and remove the seeds. Place the apricots in a large pot / pan, add the sugar, mix well and leave covered until the next day. The next day, bring to a boil and mix gently until the sugar melts, then froth until no more foam is produced and leave on low heat until the sauce binds well. The sample is dropped with a drop on a cold plate and if it does not drip it means that it is ready.
The jars are washed well and sterilized in the oven for 15-20 minutes, then they are filled, encapsulated, placed with the lid down and covered with towels or a blanket. Keep it like this until it cools completely, or until the next day, then place it on the shelves in the pantry, in the cool and dark.
Dessert tart with sweet cheese and apricot jam with walnuts - Recipes
The need for sweets can be satisfied with a few simple recipes, which involve fresh and tasty fruits. Citrus fruits give you iron immunity, so they are perfect now, in the cold season, and the little ones love them !!
So, here is a simple and delicious recipe, as for a sunny winter day: Cheesecake and tangerine tart. The recipe is from Click! Good appetite! nr.1 / 2015.
Preparation: 90 '
For the dough:
1 sachet of vanilla sugar Dr.Oetker,
1 pinch of salt,
tangerine / orange peel,
1-2 tablespoons of cold milk (optional).
For the filling:
500g cow's cheese,
150g powdered sugar,
1 sachet of vanilla sugar,
2 tablespoons flour,
200ml liquid cream,
tangerine / orange peel,
1 tablespoon gray.
1 can of tangerines,
100g almond flakes.
Method of preparation:
For the tart dough, use cold butter and cut into cubes. Mix all the ingredients well - instead of tangerine peel, you can also use orange peel - and start kneading a sandy dough.
Refrigerate the dough for about 30 minutes.
For the filling.
Leave the canned mandarins to drain. You can use the syrup to syrup a cake or make a juice. You can also use oranges, of course, but you need to peel them.
Separate the egg whites from the yolks. Mix cottage cheese with whipped cream and powdered sugar,
vanilla sugar, tangerine / orange peel, and at the end incorporated the beaten egg whites.
Line a tart pan with baking paper or grease it with butter and line it with flour.
Remove the dough from the cold, place it on a baking sheet with a little flour, spread a sheet thick enough and put it in the tray, including its walls. Prick it with a fork.
I spread the dough by hand, directly in the tray: P
Sprinkle the spoonful of semolina on the entire surface of the dough,
to absorb excessive moisture, then bake for 10 minutes.
Remove the tart from the oven, pour the cheese filling, level it
and let it bake for 20 minutes.
I was afraid it would come out, so I put the tart in a rectangular tray.
Remove the tray once more, decorate with the tangerine slices and sprinkle with almond flakes.
Leave it to cool, then slice it.
Nothing pretentious -) But good and delicious for a quiet Saturday spent with the family & lt3
With the humble and tasty zucchini I made over time a lot of recipes with delicious results. I made it pancakes, sauce, pie, bread, Asian style, in the oven. I was still planning to make pumpkin jam, but I still haven't had a chance. Until another one, today I present you with great pomp a zucchini tart, very tasty and easy to make.
- 1kg zucchini
- 1 bunch of green onions
- 2 eggs
- 250g cow's cheese 0.1% fat
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 teaspoon of ginger powder
- 1/2 teaspoon garlic powder
- 2 tablespoons of oat or wheat bran
- 1 tablespoon starch
I peeled the zucchini and scraped it, then drained it in a strainer.
I cut the green onion into small pieces and mixed it with eggs, cottage cheese and spices.
In this mixture of seasoned eggs I added the grated zucchini and well squeezed the juice, bran and starch. I mixed well.
I lit the fire in the oven and let it heat up.
I poured the tart mixture into a silicone tray with a diameter of 27 cm. If you use a different form of baking, I recommend lining it with baking paper before use.
The tray thus prepared, I put it in the oven, over a moderate heat, on the middle shelf, for an hour.
This is what it looks like when it was ready:
After the tart cooled for about 20-30 minutes, I sliced it and served it with fresh cucumbers.
There was also a thick clove of garlic: D Next time: D
No, good for us!
This recipe is in accordance with the Dukan diet - PL days and because I did not use wheat flour, sugar or oil, I register this recipe in the October parade of the Dulce Romania challenge.
Dessert tart with sweet cheese and apricot jam with walnuts - Recipes
I responded to the challenge launched by Sidonia Toncean, who is the host of a weekend with a lot on her blog, In the kitchen with Sidy, from where I chose to prepare a wonderful cake: Cake with poppy seeds, jam and walnuts.
I've changed here and there, I hope Sidonia doesn't get upset, but since I'm not cooking with lard, I added milk to the dough and it came out great, it's not too big a difference. And if I still have the egg whites from the dough, I preferred to put them in the walnut and poppy fillings, because I still have cake recipes, for example, where the egg whites are used in the filling. The apricot jam flowed on the edges after I put the walnut filling on top of it, and it made a little wet dough, but next time I will put the jam on top, after the one with poppy seeds and walnuts. The thinner I spread the sheets for the dough, the more they grew when baked, so you don't have to be afraid that they won't bake. They will still triple their baking volume, as seen in the photos.
All in all, it's a wonderful cake, and we love poppy and walnut cakes, and this cake has both.
Thanks, dear Sidy, for the recipe and for the patience -): *
For the dough:
orange peel / lemon,
Method of preparation:
Dough: first time we prepare mayoua. Crush the fresh yeast in a little warm milk (50ml), add a teaspoon of sugar, a tablespoon of flour, mix, cover the bowl with a towel and leave to rise in a warm place, away from currents.
Separate the yolks from the whites.
In a larger bowl sift the flour, add the butter kept at room temperature, the yolks, the orange peel / lemon, the sugar and the mayo. Gradually knead with warm milk - the other 150ml - until a homogeneous dough comes out. Cover with a towel and leave the dough to rise for an hour.
For poppy seed filling:
250g ground mac,
1 bottle of Dr.Oetker rum flavored sugar,
2 tablespoons Dr.Oetker rum essence,
2 egg whites.Method of preparation:
We leave the raisins overnight in a cup with rum essence.
Put in a bowl the poppy seeds ground with sugar, rum with sugar, drained raisins, lemon peel and beaten egg whites. Mix lightly, from bottom to top, until the composition becomes like a cream.
For the walnut filling:
250g ground walnut,
1 sachet of vanilla sugar Dr.Oetker,
grated peel from an orange,
2 egg whites.Method of preparation:
Grind the walnuts, add the sugar, orange peel, vanilla sugar and beaten egg whites. Mix lightly, from bottom to top, until the composition becomes like a cream.
Preheat the oven to 180 degrees C and prepare a 25x35cm tray with baking paper.
Divide the dough into four equal parts.
Spread the first sheet with the rolling pin, place it nicely in the tray, then pour the poppy seed filling over it.
For the jam filling:
a jar of apricot jam.
Spread the second sheet and put the apricot jam, spread evenly.
Next is the third sheet spread over the jam, over which we put the walnut filling and on top we spread the fourth sheet. Prick the dough on top with a fork and put the tray in the oven at 180 degrees for 45 minutes.
When it's golden on top, it's ready:
For the glaze:
200g dark chocolate,
200ml liquid cream.
After it has cooled, we put the chocolate icing, which is actually a ganache.
Melt the chocolate in a double boiler or in the microwave in time, then mix with the whipped cream. Refrigerate overnight and froth the next day.
When the cake has cooled, spread the chocolate ganache over the sheet on top. Or cut the cake into equal pieces and put a teaspoon of chocolate ganache on top. That is if you have not had time to pour the icing on the whole cake, but only on a quarter of it, how much you have left until this operation.
This is exactly what happened to me: P I put yam in it without any glaze on top. It's too good !!
And to see that the tops are ripe, although the ones below and above the apricot jam are a little wetter, here's a mouthful:
Maybe it's better to add a tablespoon of semolina or ground biscuits to the jam, if you make this cake, I'll do it next time -) Or I'll put ground almonds!
This wonderful cake has everything we like: lots of poppy seeds, lots of nuts and lots of chocolate & lt3
With a coffee it's bestial !! : D
Liana, you conquered me! Great! Kiss you!
I like multi-layered cakes, and yours looks great, congratulations!
Very interesting recipe!
Alas, how good it looks! I have to try something like that too!
Immmm how good it must be. You got a lot of flour.
Elena's kitchenThe idea was caught on the fly, from the morning show of Antena 1. If you want to see it, find it here. Unfortunately, I didn't catch the recipe during the show, but the combination of apricots and raisins was in the project. The poppy was like the icing on the cake. I found it very interesting and worthwhile. So go for it. But, as in the jokes on Yerevan Radio, it was not jam but jam, not with rum but cognac, not so much sugar and I added something extra, lime peel. But the idea matters and it was taken from the mentioned source.
PS Why do I use crystallized natural pectin? It has nothing to do with how we made jams or recipes learned over time or with the sponsor of that show, but with less boiling of jams, better preservation of the texture of fruits or vegetables used and that it is a natural product with very good effects.
Woe to my head Elene what super jam recipes do you make. In winter I could move in with you? I sincerely adore your jam / jam recipes for their originality. Kiss dearly
What a wonder ... one after the other !! I've never eaten this before. but it sure is on my to do list !! a beautiful day
Interesting trio: apricots, raisins and poppies. And because I like them all I would try at least a few jars.
Elena, what combinations do you make with these jams of yours, left the mask and how good they look, I sit and salivate at them, I have to save them, I have too many jams in the cellar, but next year I make all the combinations, like you, thanks for ideas ,many kisses
Come on, you're done with this jam! super combination, as if I feel its special aroma, hmmm, it must be a delight!
It's not like I didn't comment on this wonder! It must be a delight. So I reward you! the prizes are waiting for you to pick them up!
ffff interesting these combinations of jams, they must be fff good !!
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Tuesday, February 23, 2016
The people of Caransebeș were condemned to living poetry
Under the motto & # 8222Poezia vie & # 8221, on Saturday, February 20, the municipality of Caransebeş hosted in the Hall December 1, 1918 of the City Hall, a large cultural event, which was attended by several literary groups in the country. Then I condemned them all to poetry! - someone from outside could have said counting sixteen men, of whom twelve were poets, seated at the vast table of literature.
Cornel Ungureanu was the guest of honor at this celebration of living poetry, the president of the Timişoara Branch of the Romanian Writers' Union studied, in his youth, at the & # 8222Traian Doda & # 8221 High School in Caransebeș.
The presentation of the participating circles began with the group & # 8222Virgil Birou & # 8221, from Anina, made by Mihai Chiper. From his own creation, the poet Ion Răşinaru, a member of the cenacle founded in 1958, recited a poem.
Being a special day that will remain imprinted in the memory of those present, but also in the newspapers of the time, Mayor Marcel Vela entered his duties and handed over to Professor Eleonora Bunea the Diploma of & # 8222Honor Citizen of Caransebeş & # 8221.
The well-known historian and poet Constantin Brătescu, member of the Cenacle & # 8222Sorin Titel & # 8221 from Caransebeş, read some poems from the volume released last year, Solilocvii.
"The last station" for Iosif Caraiman is the recent volume of lyrics that the author would not have wanted to write.
Cornel Ungureanu, the first to talk about Caraiman's book, said that he writes a testamentary poem and that “living next to Caraiman means living a Romanian history. To get out of this history through poetry means to be in solidarity with this poet "who is a poet" of the passing and of the saint ", a poet" of the unhappy ", because" his life and writing are dramatic " confessed Ilie Chelaru, writer and editor-in-chief of the magazine & # 8222Orient latin & # 8221 and the director of the Publishing House & # 8222Eubeea & # 8221 from Timişoara, who also edited some of his books, and Ultima gară is the result of new unfortunate attempts in his life.
The poet Ion Oprişor, the coordinator of the literary circle "Seasons" of the House of Culture of Lugoj Municipality
was present to launch his book "The window that does not know me", together with his colleagues, the poets Remus Valeriu Giorgioni, Mircea Anghel, Ionel Panait, Oniga Gheorghe and the poet Adriana Weimar who recited, in turn, a poetry of his own creation.
The Cultural Association & # 8222Direction 9 & # 8221 in Bucharest led by the writer Adrian Suciu offered the general public the opportunity to get to know their poets live, although it specified that "only God knows how to write and wrote only once": Ciprian Chirvasiu who presented his book & # 8222Nobody, nothing, never & # 8221, Valeriu DG Barbu offered us a "Chocolate with Lemon", then it was made. Asztalos
because the popular Prophet entered the scene in
the person of Adrian Suciu, this "nest chief" - as presented by Ioan Cojocariu, director of the George Suru House of Culture in Caransebeș. Besides the great joy of being present in Caransebeș, Adrian Suciu confessed to us that whoever will ever come here, it would be better to forget his liver and kidneys at home or maybe it would be better to write a False treatise about alcohol, although the liver is not about alcohol.
The Cenacle & # 8222Semenicul & # 8221 from Reşiţa coordinated by Gheorghe Jurma was present through the poets Costel Stancu
who presented his latest volume "The Paper Waste" - although he is a waste of love, but this title was also awarded many years ago by George Țărnea, the poet Iacob Roman spoke about "Persona non grata. False verse novel from times of crisis '', Nicolae Sârbu had a "Infernal Marriage" which he shared with us, to those present, but also to the other participants from the City of Poets: Costel Simedrea and Ion Moșteoru.
The musical fragments were provided by Dan Cardaș-guitar / vocals, by Vasilica Ioana-vocals, by Vasile Gondoci-guitar / vocals and by the folkist Raul Cârstea-guitar / vocals, the latter revealing us Like a cigarette smoke, (e) the soul .
From the City Hall, the poets and participants then went to the House of Culture & # 8222George Suru & # 8221, where, in the Cenacle Hall, there was a presentation of literary magazines, followed by a debate on the literary press.
The event was organized by the City Hall of Caransebes, the House of Culture & # 8222George Suru & # 8221 and the Cultural Association & # 8222Direction 9 & # 8221 in Bucharest.
121 European recipes and other thoughts.
How many things can we make from butter biscuits, Petit Beurre? Besides soaking them in coffee or hot chocolate, in maple syrup or ice cream cups, obviously we also crush them. Chocolate salami (or biscuits as we call it) was a priority for me, when I tried a combination for the traditional Portuguese (ready for tomorrow). But besides that, I remembered something good with crushed biscuits: a base for a tart, especially with the two boxes of cheese waiting quietly in the fridge to fulfill their mission as well. I got to the facts and got a nice tart, with the look of a cafe, as I was told, so here's where the title comes from! It was sweet, sour, syrupy, full of summer flavor, and if you wait for it to cool, it will be a paradise for sweet cheesecakes.
200 g biscuits
100 g butter
5-6 tablespoons milk
2-3 tablespoons cherry jam
150 g fresh cherries (or from the freezer)
2 sachets of vanilla sugar
400 g of fatty cow's cheese, as creamy as possible
6 tablespoons sugar
Oil and breadcrumbs for greased tray
250g white flour
125g diced cold butter
1-2 tablespoons cold water.
Put everything in the robot and mix until we have a homogeneous dough. Keep it cold for 40-50 minutes. Then spread the tart dough greased with a little oil and powdered with flour. Prick several times with a fork.
4-5 apricots or peaches are cut into slices and arranged over the dough.
During this time we prepare the composition to put on top:
250g sour cream
1iop vanilla pudding.
Stir and pour over the fruit. Put the tray in the oven for 45-50 minutes at 180 degrees