New recipes

Creme brulee with figs and grapes

Creme brulee with figs and grapes


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

In principle, these creams are made the same, only the ingredients differ

  • 500ml liquid cream
  • 70g old powder
  • 6 yolks
  • 1 vanilla stick
  • 6 well-ripened figs
  • 1 bunches of grapes
  • 40g brown sugar

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Creme brulee with figs and grapes:

Put the sour cream in a bowl over low heat together with the vanilla bean seeds just as it warms up;

separately mix the sugar with the yolks, mix with sour cream and refrigerate for 2 hours;

then put the cream in molds, put the grapes in half and slices of figs on the opposite side, the forms in the tray with hot water, the tray in the oven over low heat for 1 hour;

after they are baked, leave them to cool and when they are served, put the brown sugar on top and burn them with the pistol;

I left it in the oven over time and it wasn't good


Creme brulee with figs and grapes - Recipes

This dessert is delicious and very easy to prepare. Haplea recommends it with sympathy.

What you need: (picture 1)
For the dough:
& # 8211 125gr butter
& # 8211 90gr. powdered sugar
& # 8211 1 or
& # 8211 250gr flour

For the cream:
& # 8211 500 ml milk
& # 8211 1 sachet vanilla pudding
& # 8211 4 tablespoons sugar
-vanilla essence

For decoration:
-Grapes, 1 sachet of jelly cake.

Work plan:
& # 8211 To prepare the tart dough, put the sugar and soft butter in a bowl (picture 2)
& # 8211 Mix well until you get a paste, then add the egg (picture 3)
& # 8211 Mixing further. Gradually sprinkle with flour. Stir until you get a crust (picture 4), which you leave in the fridge for 40 minutes.
& # 8211 Prepare the vanilla filling according to the instructions on the package (picture 5). Wash and cut the grapes in half (picture 6). Grease the tart forms with butter (picture 7).
Remove the shell from the fridge and spread in a thin sheet. Cover each tart form with this dough (picture 8). Put it in the oven for about 20 minutes.
When they are ready, take them out of the oven and remove them from the mold. Fill the shells with vanilla pudding (picture 9). Cover them with the grapes cut in half. We make jelly cake, according to the instructions on the package. Pour over the fruit (picture 10).
Let it cool for a few hours (3 hours) and & # 8230 good appetite (picture 11)

Preparation time: 40 minutes (without cooling time)
Price: 13 lei (may vary depending on where you take the ingredients and inflation)


Cream cheese and grape cake

1. Melt the yeast in a little warm milk, over which add a tablespoon of flour and a tablespoon of sugar. Leave to rise for a few minutes. Put in a larger bowl the flour, sugar, salt, candied fruit, oil and the rest of the milk and mix with the mayo until you get a thick crust that is leavened, hot.

2. Prepare the cream cheese separately, beat the egg whites with the sugar, add the egg yolks rubbed with a little salt and lemon peel. Mix this cream with the cottage cheese and diced orange slices and leave to cool.

3. Preheat the oven to 170 ° C, line the tray with baking paper or butter and flour and spread the dough evenly. Put the cream cheese over the dough and over the cheese, the icing that is prepared on the spot. Beat the egg whites with the sugar, add the yolks, oil, a tablespoon of flour and vanilla sugar. Spread the icing evenly and sprinkle grapes all over the surface of the tray.

4. Bake for 60 minutes, remove from the oven, refrigerate and serve with coffee or tea.


For the jam, only grapes with large berries with a thick skin and a compact core (not juicy) are chosen. the cleaned grains are weighed. In a saucepan, the sugar, water, lemon juice and 2-3 cm from a vanilla stick mix a little, on the fire, until the sugar melts.

The syrup is boiled until it binds (when the spoonful of syrup is lifted on its side, 3 drops fall next to each other at once) and then the grapes are added. Leave the pan aside for 5 minutes so that the fruit leaves a little juice, then turn it over medium heat and leave until the syrup binds again (but not too much).

When the jam is ready, the fruits float in all the syrup to the bottom and have a greasy, shiny (not juicy) appearance. Grapes contain a large amount of pectin, a gelatinous substance that will gel the syrup even if it is thinner, after it cools. If it binds too much, the syrup will turn yellow and taste like burnt sugar, so you need to pay close attention to this phase.

If no vanilla stick has been added, the vanilla sugar is added only a minute before taking the pan off the heat so that the jam does not lose its flavor. Collect the foam and cover the pan with a napkin soaked in water and well squeezed. After it has cooled, the jam is put in jars which are then bound with cellophane.


New Year's customs and superstitions: Why put mistletoe, grapes and figs on the table

The period between Christmas and Epiphany mixed old pagan holidays (Campanian Dionysiacs, Brumulia, Saturnalia, Dies natalis Salis invictis) reinterpreted in a Christian, peasant and theological perspective, according to the researcher Şerban Anghelescu, who speaks in & # 8222 from the last days of the year, writes news.ro.

& # 8222In practice, caroling forms occupy almost the entire territory of the twelve days & # 8221, he explains, describing by area which are the symbols of carolers at the end of the year. & # 8222In Moldova and Muntenia they walk with the New Year's Goat, and in Transylvania for Christmas, without being an absolute rule & # 8221.

If you want to run away from Bucharest at sea at the weekend, know that the construction sites on the highway have stopped

The big festivals will be able to be organized from June 1. Barna: The only condition is that the participants be vaccinated

Vlad Manoliu writes in & # 8222Romanian Holidays & # 8221 that between Christmas and Epiphany (in some areas only on the three days of Christmas) the children walk with the Star. They are called & # 8222stellar & # 8221, & # 8222colindari & # 8221, & # 8222crai & # 8221. The star is usually made of wood. The central part, & # 8222căcălia & # 8221, is round (usually an old sieve). In it are inserted 6-8 or even 12 & # 8222corns & # 8221 triangular wrapped in colored paper between which hang papers with tassels. The cow has a bell up, and the long stick down & # 8221.

He explains how to walk through the village: & # 8222In Muntenia the lads walk on the night before and on the day of Saint John with a kind of special greetings. They are called Jordanians and are led by a priest. He wears a cauldron with aghiazma, in which the others soften the motorcycles and Jordan the visited ones. A young man in the fog carries a wooden spike into which the donated meat is inserted. The crowd walks through the village, from house to house, mimicking the Epiphany service. The households are sprinkled, then they are raised on the arms three times upwards. In some places, the master of the house fights a Jordanian and, if he defeats him, gives him a gift. Other, more joking housekeepers sit on a log or cart and the jordans have to pick them up with them. In the end, I give them money, meat and drink. The crowd is especially looking for Ioni and Ioane, whom they forcefully throw at them to baptize them and do not forgive them unless they receive something in return. The girls are especially Jordanian at the choir & # 8221.

Paul Morand wrote in his book & # 8222Bucharest & # 8221, in 1935, about a city where noise and snow were precious. & # 8222In parks, walking photographers blow their fists and develop minute photos over a charcoal pot. Cars, made for temperate climates, make bizarre grunts. The children take out their sleighs and slide to the cemetery: the end of the race is among the graves. Gypsies sell flowers, but they are paper flowers, New Year's sorcovas, red roses and white daisies with gold look like wheat grains and wish you to live, to bloom, like apples, like brushes, or to live, to live. aged, like an apple, like a hair, like a rose. The masked children pull a cart with a Christmas tree and come to ask at the doors, in the snow up to their knees & # 8221.

General advice in the Romanian tradition

Antoaneta Olteanu wrote some general advice in & # 8222Calendarele poporului român & # 8221, related to the end of the year.

& # 8222The year is coming to an end and the host must take care of everything, see if the water has not gathered on the seeds, if he must not cut down trees and bushes, see if the cattle are well cared for, cleaned, fed, well laid, taken to air, if, in addition to dry fodder, there must be no roots, if no greenery can be used outside, if the water put on cattle and poultry is not frozen, if the covered trees have enough air. The cellar, to mold something in it, must be smoked with pumice stone and ventilated from time to time. Salad and other vegetables, if there is little snow, are covered with leaves or stalks of weeds. Winter is not for man to be lazy, but to rest after the hard work of the year. Cattle should be kept very clean and not salted. Get that garbage. When the frost is high, the cellar windows should clog. Let the stables be warm, because then the cattle eat less. The chaff is scalded and, mixed with turnips of fodder or potatoes, it is given to cattle. In this way the fodder is cleaned & # 8221, the historian writes in the & # 8222Calendar of the villager for the common year 1918 & # 8221.

Once upon a time, December was also called Undrea, but also Cojoc's Moon, Ningău or Andrei's Moon. In the world of the Romanian village, the preserved traditions, customs and traditions represent the unwritten national treasure and the popular wisdom.

The list of Romanian traditions and customs includes, in addition to carols, games with masks, processions, folk theater and dances specific to the end of the year.

Of all these, Romfilatelia presents in the show & # 8222 New Year's Habits & # 8221, four postage stamps that reproduce some of the end-of-year traditions.

The plow is a custom practiced by Romanians, since ancient times, on New Year's Eve.

& # 8222Howing with the plow or the plow practiced by children and boys in separate groups sometimes involves the physical presence of the plow. The text, a versified history of making bread (coil), meets the features necessary for the myth. Recited in sacred time, the plow tells the story of the birth of bread in which almost all members of the community participate in succession, and finally the cake is distributed to all. The whole village gathers in the coil that symbolically contains them all and then unfolds into equally divided pieces. The body of bread will live identically in each of the actors and witnesses of the rite & # 8221, writes Şerban Anghelescu in & # 8222Winter Holidays & # 8221.

The agrarian custom, structured according to the carols model, Mersul cu Buhaiul is a tradition preserved for hundreds of years in Romanian villages. The custom of Buhai is practiced on New Year's Eve, between sunset and midnight. The object of the ox is a (little) man with one end covered by a very well stretched piece of sheepskin, from the center of which hangs a horsehair slime (mane), which produces a serious, strange and non-musical sound, reminiscent of by the roar of a bull. Sometimes the ox is adorned with ram's horns wrapped in colored paper and tassels. The groups of haters wear traditional costumes, decorated hats, whips and bells, being rewarded by the hosts with apples, nuts, pretzels and rolls.

Another archaic custom that takes place on New Year's Eve is the Bear Game, a popular game with masks, with an auspicious character, consisting of disguised haters. The costume mask is made of the fur of a whole animal and is adorned on the head with two red hemp (tassels). The game of the Bear is fertile, and the sounds of the whistle, drums and trumpets will result in the removal of heat from the ground and thus the soil will be more productive.

The Goat game is an ancient custom, which is still preserved among Romanians and is part of the winter traditions. On New Year's Day, through the folk theater that the Goat Game presents going through a cycle of "transformations" (death, burial, mourning, resurrection), we actually participate in a dramatic ritual intertwined with elements of worship.

According to Romanian traditions, going with the Goat, as well as receiving the haters in each Christian house bring luck and abundance in the household, being also an important custom for farmers who considered the Goat Game a call of divine force to attract rich fruits. A cult animal in ancient times, the goat was associated with the fertility cult. The ritual act of this game symbolizes the burial of the old year and the rebirth of the new year.

According to the researcher Şerban Anghelescu, the goat and its game represent a ritual that composes a fierce image. & # 8222A simple and ingenious construction of wood or, exceptionally, of metal wires and bars constitutes the support, the backbone of the goat that supports the horned head with the mobile upper jaw. The handler of the goat hidden under a cloth on which hang strips of colored paper or vegetable threads makes the goat's snout flutter fiercely, rhythmically, threatening the spectators. The acrobatic leaps of the goat player, the sound of the jaws struck, the sound of the bell hanging from the jaw, the glitter of the mirrors often fixed on the goat's textile fur, compose a deliberately flashy, fierce and comic image at the same time, in which the priests # 8221.

The texts spoken by the goat bearers are completely insignificant compared to the current behavior of the mask.

& # 8222 The simulated death of the animal and the parodic lament of the companion who commands the game led some researchers to believe in the Dionysian origins of the rite. They see in the game of the goat and the game of the bear the ancient ritual dramas in which the deities died for the fertility of the earth & # 8221, are the conclusions of the historian.

Usually on New Year's Eve, Walking with Sorcova is practiced mainly by children. The etymology of the word & # 8222sorcova & # 8221 comes from the Bulgarian, from the word surov, which means & # 8222crude green & # 8221 and refers to the blossoming green branch used by ancient worshipers. For the hater, Sorcova takes the place of the magic wand and has the quality of transmitting health and youth to the carol.

Superstitions are respected in Romanians by their ancestors. Some of the best known are related to money, luck and abundance.

On the night between the years, it is said that it is good to have money in your pocket, but also that it is not good to give money on December 31st and January 1st, so that we do not run out of money next year. In some parts of the country, women bake bread in which they hide money, and the one who finds the coins will be lucky with money all year round.

It is considered good to have mistletoe on the table, on New Year's Eve, for good luck.

Another superstition about abundance, which many respect, says that it is good for the first person to enter the house on the first day of the New Year to be a brunette man (blondes and redheads are said to be unlucky, and women also). The guest must enter the house with a sprig of mistletoe, bread and salt.

The superstitious will have grapes and figs on the New Year's table, the symbol of abundance.

On the night between the years it is said that it is good to wear something red, and on January 1 to have new clothes, for luck.

It is known from the elders that it is not good to hang the New Year's calendar before it is over, because it brings bad luck.

It is not good to throw anything away on the first day of the year, not even the garbage, because we are lucky. It is also said that on the night between the years no poultry meat is cooked, because, just as the hen digs the ground and scatters it, so the luck and well-being of the house are wasted. On the first day of the new year it does not sweep, wash, so as not to impoverish the house.

Another superstition is related to the fact that whoever sleeps on St. Basil's Day will be lazy all year round.


GRAPE CAKE

For the counter, break the eggs, separate the egg whites from the yolks. Whisk the egg whites with the salt, add the sugar and vanilla sugar and beat until they harden again. Add the beaten egg yolks, lemon peel and then sifted flour. Stir gently so as not to become lumpy. The composition is poured into a form greased with oil and lined with flour, placed in a preheated oven at 180 degrees C. Do not open the oven for 15 minutes. The total baking time is about 40 min. The test is done with a toothpick inserted in the middle of it, if the toothpick comes out dry it means that the countertop is ready.

After the countertop has cooled, cut it into three (four) sheets.

For the cream, rub the yolks with the powdered sugar and the vanilla sugar, add the mascarpone cheese and at the end the whipped cream. Put the cream in the fridge and keep it cold. Meanwhile, the grapes are washed, allowed to drain.

Place the first sheet on the tray, spread a layer of cream, sprinkle the grapes, put the second sheet, and repeat until all the sheets are used. Garnish with cream and grapes. Serve the next day.


Bake biscuits with figs from tender dough

I sprinkled a little brown sugar over the figs (to get a caramelized crust). In this phase you can also intervene with spices & # 8211 you can also sprinkle with cinnamon, grated lemon or orange peel, mix cinnamon powder, cloves and anise & # 8230 according to taste. I left them & # 8222natur & # 8221, only the figs and the intense taste of butter in the dough. Also now you can put nuts, hazelnuts, almonds. I baked the trays for 20 minutes.


Disturbingly Delicious The Wonderful Taste of Life

A late Sunday in August with holiday memories and the scent of early autumn. A delightful Sunday in which we meet again with dear friends, to talk and enjoy beautiful people and delicious recipes.

Today's Sunday is special because it brings a very dear guest to me and I'm sure you do too :). It is about Mirela, a sensitive and very talented person, an artist who delights us with her Cadeaux sucrés in a warm, fairytale atmosphere, in which the images transpose us into a fairytale land. Cadeaux sucrés is like an oasis of peace that makes us feel better, travel through time, go back to childhood, dream with our eyes open and enjoy every sweet moment that Mirela presents to us in pictures splendid. I have to admit I admire her for giving upto office work for a much more enjoyable activity& # 8221 and decided to dedicate his time to the things he really enjoys: & # 8220am decided ccomplicated it is much better scomplicated I dedicate my time to the things that really do me goodcomplicatedrat enjoy cooking, photography and simple lifecomplicated everyday that always has with what scomplicated mcomplicated surprise & # 8221 (M.N.) And he does what he likes with a lot of passion, with a lot of enthusiasm but with professionalism at the same time. Cadeaux Sucrés is an innovative blog, with a modern look and an airy structure, with unique recipes presented in impeccable images, very suggestive & # 8211 a blog full of color and sensitivity. Each article tells a story, sometimes written with humor, from the heart, and each story is illustrated in images that also speak in turn.

Beyond her passion for & # 8221 a cake & # 8221, Mirela is also passionate about photography, an art she studies at a School of Visual Arts in Belgium. His Bits of life portfolio is a testament to his talent and ability to capture some of the simplest moments of life and capture them in quality images.

In the interview with Mixtopia as well as in the one in What Liberty Ate, you can find out more about the person behind the & # 8220sweet gifts & # 8221, who has been pampering us for some time, monthly and in Good Food magazines.

Today, however, we will discover together what Sunday lunch means for Mirela and we will see what a sweet gift she brings us.

And because we've been talking about them all week, I'm just giving you a hint: figs

Sunday ​​Lunch with Mirela

Sundays are special to me. In the morning I like to do & # 8221 la grasse matinee & # 8221 as the French say, to be lazy in bed and to enjoy the pleasure of knowing that I have in front of me a day when I don't have to do anything, a day I can fills with small pleasures.

Breakfast, my favorite meal anyway, has to be something special. I often like to go out and try out the various breweries I hunt during the week. I don't want food that impresses me quantitatively, I prefer it to be a little but of quality: a crunchy baguette and a little greasy butter, a soft-boiled egg and some jam are perfect! And let's not forget the croissant! If I can serve them at a table outside, in a place where I can watch the hustle and bustle of the street, it is a sign that a perfect day will follow!

Sunday is also the day I allow myself to test recipes collected over time. Most of the time, as you would expect, they are desserts. Without anyone in a hurry, with good music in the background, I weigh the ingredients, mix, boil and bake the Sunday cake, as I like to call it. I think a Sunday without a cake is incomplete. Ever since I was a child, my mother used to prepare pancakes with jam, blackberry, or burnt sugar cream, classic recipes that she used to go to for sure. I like to experiment, to test, to see what comes out. That's why I chose to have a dessert blog, good to try on Sunday

For this Sunday I prepared a cake with two creams: one of white chocolate and one of dark chocolate, slices of fresh figs and a top that I find extraordinarily good, syrupy with blueberry liqueur.

Sunday Lunch with Mirela

Cake with two kinds of chocolate and figs

Ingredients:

  • Countertop - 60gr - 300g - 150gr - 120gr - 110gr - 4 - 2 - 1 teaspoon - 1 teaspoon - 1 teaspoon - 1 tip - diameter 16cm / 10cm height
  • White chocolate cream - 100gr (I used Valrhona) with a high content of cocoa butter - 100gr - 170gr - 1 - 1 - 1 tablespoon - 1 tablespoon
  • Dark chocolate cream - 220gr - 450gr
  • Syrup - 200gr - 100gr - 40gr - 25gr

Instructions:

  • Twenty minutes before, preheat the oven to 180 degrees.
  • Mix cocoa and hot water until it has the consistency of a thick cream.
  • Cover with plastic wrap and set aside to cool for about 30 minutes.
  • Mix the yolks and oil for about 1 minute until the composition becomes like a mayonnaise.
  • Add the vanilla extract.
  • In another bowl, mix the flour, sugar, baking powder, baking soda and salt.
  • Add half of the above flour mixture over the cocoa left to cool, mix well. Add the rest of the cocoa. Mix well.
  • Add the egg whites one at a time and then the yolk mixture.
  • Bake for 25-35 minutes, until a toothpick inserted in the center comes out clean.
  • Remove the top from the mold while it is hot, do not leave it to cool to prevent the middle from collapsing!

White chocolate cream :

  • Melt the white chocolate and half of the amount of butter in the bain marie, stirring occasionally. Beat the egg and yolk with a fork, then add them to the white chocolate mixture. Keep stirring until it thickens. Add the vanilla. Cool to room temperature (will take about 30 minutes).
  • Mix the cheese and butter, add the tablespoon of cream. Gradually add the cooled white chocolate mixture. Mix for a few seconds at high speed.

Dark chocolate cream :

  • Finely chop the chocolate. Heat the liquid cream until it reaches boiling point. Pour it over the chocolate and mix well with a whisk until all the chocolate has melted. Refrigerate the mixture for about an hour and a half, stirring occasionally. Mix at first at a low speed, until the mixture hardens and forms "tips" like egg whites, then increase the speed but check from time to time not to cut. Another method I experimented with was to mix with the target after the mixture hardened in the mixer.

  • Boil the sugar, cocoa and water until it starts to boil. Set aside, allow to cool and add the blueberry liqueur.
  • You also need 6 fresh figs, a few grapes and blueberries for decoration.

Assembling the cake :

  • Slice a few figs into thin circular slices.
  • Cut the cooled countertop into three parts. Syrup the first top with 1/2 of the syrup, place a few slices of figs, add half of the dark chocolate cream. Place the second countertop and repeat the operation with the syrup, the fine slices of figs and the layer of dark chocolate cream. Place the last countertop that you no longer syrup to make sure that the start of the white chocolate cream will stay nice. With a spatula, coat the cake in white chocolate cream and garnish with chopped figs, grapes and blueberries.

Tips: prepare the chocolate creams at least 1 hour before using them in the cake

Another beautiful story, another Sunday lunch with dear friends in a sweet, fairytale atmosphere. I leave you to enjoy a slice of the delicious cake in the company of Katie Melua at Mirela's suggestion and I wish you a wonderful Sunday and a lovely lunch wherever you are.


Sweet foams and creams

Mix the natural yogurt with the seeds, then place in a glass in layers with the cut fruit. Before serving, put the dessert in the fridge for 15 minutes.

Separate the egg whites from the yolks, then take the egg whites and beat them with the salt powder. Separately mix the raspberries with the sugar, and then add to the beaten egg white foam. They fight once more

Put water, salt and oil in a saucepan over high heat until they reach boiling point, then add all the flour at once. Remove the pan from the heat and mix everything until smooth. Allow to cool. After the dough has cooled completely,

The chocolate (I used chocolate with 52% cocoa) melts on a steam bath & icirc together with a teaspoon of ground coffee (I used Colombian coffee). Leave the bowl with the melted chocolate and coffee mixture to cool for 5 minutes. Then,

Put the sour cream in a deeper pan and let it heat up without boiling. Mix the yolks with the sugar and vanilla bean seeds. Lightly incorporate the yolk mixture into the hot cream, stirring constantly. Then strain the composition

Prepare a baking tray lined with baking paper. The pie sheets are thawed, then take 2 sheets each and grease well with melted margarine, leaving the ends on the uncut width, about 2 cm. Place a thin rod in the middle, then fold over

Wash the grapes and remove the berries from the bunches, then cut the berries in half and remove the berries. It is a painstaking process that requires a lot of patience (and time). The seeds can also be harvested during the process

Put 3 sheets of gelatin soaked in cold water. When the gelatin has softened, mix it with a little warm water to dissolve it completely. In a non-stick pan put the cream together with the honey and vanilla, then mix well and leave on the fire until

Bring the milk to a boil. When the milk is boiled, remove from the heat and mix with liquid cream, vanilla paste and three tablespoons of sugar. Incorporate the washed and drained chia seeds into the cream and milk mixture then pour into the

Wash the figs, cut the stalks, cut them into 4 and boil them with 750 g of sugar, lemon slices and a cup of water. Bring to the boil until we have a syrup bound, then take out the figs and put them in a blender jar, and the remaining syrup drains

Wash the fruits and drain them well. We put them in a large saucepan with the sugar. We leave the fruit for a few hours until it leaves a little juice and the sugar melts. Then put the pan on low heat and let it boil, stirring occasionally

Remove the seeds, cut the largest ones in half and leave the small ones whole, then boil them with a cup of wine and the rest cold water to cover them for 2 cm, about 20 minutes, with the anise and cinnamon stick. Add the plate

Wash the apples, then peel them and remove everything that is spoiled. Put them on the large-mesh grater. Put the oil in a larger saucepan. Add the grated apples that you drain beforehand (so enjoy a cup of fresh juice

I cleaned the grapes, removed the stalks, then passed them under a stream of cold water. I boiled the grapes with water and 500 g of sugar for 15 minutes, continuously collecting the foam made on top, after which I removed the beans with a whisk.

The pigeons are cleaned of their tails and washed in several cold waters. Cover with water and boil for about 15-20 minutes from the first boil. Drain the leftover juice, then pass (or press) with a spoon into a large-mesh strainer until

The washed and cleaned cod tails are placed in a saucepan and covered with cold water, then boiled together with half the amount of sugar, about 20-30 minutes, over low heat. After they have boiled, strain the remaining juice, then the corcodus

In a bowl, cover the raspberries (which I passed under a stream of cold water) with about 250 ml of water and bring to a boil, then allow to cool and drain the juice left through a gauze or thick sieve. . The juice obtained is poured over 1 kg of sugar and

Wash the apricots with cold water, then break them in half and remove the seeds. Put in a double-bottomed saucepan, then add water and bring to a boil, over low heat, approx. 30 minutes, then drain the juice and pass its apricots

Wash the apricots, break them in half and remove the seeds. In the pan in which you will boil the jam, sprinkle the sugar over the fruit in alternating layers of fruit, sugar, mix with a spoon so that all the fruit remains in contact with the sugar and

Peel the blueberries, put them in a strainer and put them under a stream of cold water, then boil them with water and sugar. When it starts to boil, the fire slows down and the foam is added continuously until it binds well. The jam is ready when


Strudel with figs, nuts and goat cheese

Strudel with figs, nuts and goat cheese. The combination of figs + nuts + honey is a very successful one. If fresh, slightly salted goat cheese and a drop of Madeira liqueur wine appear in the frame, it becomes & # 8222match made in heaven & # 8221! I'm not tired of salty cheeses combined with fruits (figs, grapes, peaches, plums, pears, apples). A similar addition can be found at galette with pears, nuts and cheese with blue mold (recipe here) or as a snack, with grapes, cubes of melon and smoked ham (recipe here).

Am tot reiterat ideea ca vara se fac prajituri de vara, cu fructe. Avem timp iarna de prajituri cu creme sau fursecuri. Vara strudelul, placintele cu fructe, clafoutis-ul, tartele (Tatin sau cu creme patissiere) si galette-ele sunt regine. Este pacat sa nu profitam de fructele de sezon!

Strudelul este un „dulce” de vara cu care am crescut in familie. Foile facute in casa (de strabunica) erau fine si translucide (citeai ziarul prin ele), fragede si crocante. In ziua de azi fac strudel cu foi cumparate (de placinta – in niciun caz nu se face strudel cu foietaj) pentru ca nu am timp sa intind foile clasice. Umplutura unui strudel poate fi din mere (crude, taiate felii subtiri, nu rase si in niciun caz calite inainte), din cirese si visine, din caise, din capsuni si rubarba, din prune, gutui sau smochine sau din branza de vaci cu stafide (musai vanilata si cu coaja rasa de lamaie).

Deseori se presara si cate o mana de nuci sau alune peste umplutura. Iarna se poate face un strudel foarte consistent din fructe deshidratate (curmale, smochine, stafide) amestecate cu nuci, alune sau migdale.

Am cumparat cateva smochine proaspete, violet, bine coapte si am decis sa fac ceva cu ele. Aveam in congelator (big mistake!) un pachet de branza de capra – spun asta pentru ca dupa decongelare a devenit sfaramicioasa. Deci NU congelati branza de capra proaspata. Am cumparat-o din Lidl cand a fost Saptamana Franceza si uite ce-am patit cu ea. Las ca la gust e la fel de buna ca si cea proaspata. E ciudat pentru ca in anii 󈨞 aduceam mereu branzeturi frantuzesti din vacante, in lada frigorifica de masina si ulterior le congelam acasa si nu am patit asta niciodata. Foi de strudel (placinta) am mereu in congelator si un pumn de nuca am mai gasit in camara. Hai sa ma apuc de treaba. Sa fac un strudel cu smochine, nuci si branza de capra.

Deoarece aveam si niste prune faine si coapte in casa am decis sa fac 2 strudele cu smochine si 2 cu prune (imi intra 4 intr-o tava). Reteta strudelului de prune este aici (cu nuca si scortisoara multa!). Intr-un pachet de aluat de placinta sunt 16 foi, deci cate 4 per rulada.

Branza de capra poate fi inlocuita cu branzeturi mai picante, tari sau moi (Gouda rasa, Tilsit, Emmentaler, Roquefort, Stilton, Gorgonzola) iar vinul licoros cu otet rosu balsamic (1-2 lingurite). Este necesara un pic de aciditate pentru a pune in valoare combinatia de smochine cu branza. to galette cu pere si branza cu mucegai albastru am acidifiat compozitia cu cateva picaturi de melasa de rodie – foarte aromata si acrisoara.


Video: Νηστίσιμα Σταφιδόψωμα με Γεύση Τσουρεκιού (May 2022).