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I hardly found a recipe that did not contain fried flour and others, and only raw oilseeds. It can vary as much as you can, you can combine several, everything has to be from the ingredients you like the most. I used:
- 70 gr raw cashews
- 200 g raw sunflower seed core
- 20 grams of raw peeled almonds
- 105 grams of coconut milk (it is commercially available, has a creamy consistency, gives a wonderful aroma in whatever you put it, and I use it as a source of liquid fat when making peanut butter)
- 95 grams of raisins
- juice of half a lemon and a little more plain water
Preparation time: less than 15 minutes
RECIPE PREPARATION Russian Halva:
I blended a third of the coconut milk with the cashews - these were my cashew butter (instead of peanuts).
I made the seed paste ad-hoc, directly over the cashew butter, on the same principle: seeds + the rest of the coconut milk + blender very well. Automatically, cashew butter is incorporated, so we have to add the sweetness.
The sweetness consisted of raisins + lemon juice made of porridge at the food processor. It must become a paste about the consistency of honey, maybe a little harder, which is why very little plain water is added. The matter is mixed with raw oilseed paste.
Because I foresaw that it would not come out of the consistency of the commercial halva, non-greasy and non-sticky, I also made an almond flour (that is, I gave them a coffee grinder), which I added to the matter. Refrigerator overnight, detached from the shape in which it sat and put on the plate, plus given a normal and ready shape!
Cake "Halva" & # 8211 a Polish recipe that is worth trying! You certainly won't regret it.
"Halva" cake is an original and very appetizing dessert. The soft and fluffy top with cocoa forms a perfect duet with the crispy meringue top. Complemented with a light, fine and fragrant cream, the cake becomes a true culinary masterpiece. Although it takes a little longer to prepare, the result will exceed expectations.
INGREDIENTS FOR COCOA COOKIE
INGREDIENTS FOR THE WHITE COUNTER
& # 8211 1/2 tablespoon potato starch
& # 8211 1/2 teaspoon baking powder
& # 8211 2 tablespoons cornstarch
& # 8211 200 g of halva (with vanilla or peanuts)
METHOD OF PREPARATION
1. Prepare the top with cocoa: mix the flour with the cocoa powder. Sift the resulting mixture.
2. Separate the egg whites from the yolks. Beat the egg whites, gradually adding the sugar. Get a foam with stable tips. Stirring constantly, add one egg yolk.
3. Add the flour with the cocoa powder and mix well, using a spatula. Get a smooth dough.
4. Line a baking tin (24 cm in diameter) with paper. It is not necessary to grease the walls of the form. Pour the dough into the mold and make it even. Bake the sponge cake in the preheated oven at 160-170 degrees for 35-40 minutes. Baking time depends on each oven. Take the toothpick test.
5. Remove the sponge cake from the oven and allow it to cool. Cut it lengthwise in half. Get two countertops.
6. Prepare the white top: beat the egg whites, gradually adding the sugar. Get a foam with stable tips.
7. Add the starch, sifted flour, baking powder and sesame seeds. Mix with a spatula until you get a homogeneous mass.
8. Line a baking sheet with paper and pour the dough into it. Bake the top in the preheated oven at 160 degrees for 30 minutes. Baking time depends on each oven.
9. Prepare the cream: boil 250 ml of milk with powdered sugar. Beat the yolks. Mix them with 250 ml of remaining milk and flour. Get a homogeneous mass. With a thin jet, pour the mixture obtained into the pan with the boiled milk. Stir continuously and simmer until the table thickens. Get a thick pudding. Let it cool.
10. Mix the soft butter (at room temperature) with the mixer until you get a cream. Gradually add the halva and continue to stir.
11. Add the cold pudding (at room temperature) and mix well until you get a homogeneous cream. Taste the cream. If necessary, add more sugar.
12. Assemble the cake: on a plate of the right size, place a top with cocoa and grease it with cream. Place the white worktop and grease it with cream, then the second worktop with cocoa. Cover the cake with cream on top and on the sides. Decorate to taste.
Reteta de Halva à la grecque de la 1938
The recipe is part of a cookbook, family heritage: “Cookbook. Romanian, French, Russian, Greek, Turkish, Hungarian, Polish and German cuisine. With the help of Dr. Vera Sevastos. Recipes revised by I. Catoionachi, chef ”, Ed. Cugetarea, Bucharest, 1938
It is an old recipe from Greek cuisine. I decided to do it because I keep my interest in discovering forgotten tastes, tastes & # 8220other & # 8221. I chose this recipe because it is with coconuts :), because it is powdered with cinnamon (lovely idea and lovely gesture), it is very simple, it is not pretentious and you keep it in the fridge for a long time. In fasting, if you replace butter with margarine (of course I don't recommend it, given the plastic composition) and use water instead of milk (the recipe allows it), this halva becomes the cheapest cake on the blog.
We consume portions of & # 8220something sweet & # 8221 extremely small and I am interested in this aspect, to be able to portion in small sizes. The taste is not of the halva that is sold, I have not eaten anything in the Orient to resemble it. She is certainly the mother of today's Greek halva, which looks like a stale pudding, but it is still different. Don't be fooled by the look of homemade chocolate. It has nothing in common with its taste.
It is certainly not an addictive dessert, but if you close your eyes, you see Greek men wearing impressive & # 8220musts & # 8221, dressed in white skirts, wearing tassels with big tassels on top, lifting the cobblestone step by step, without any hurry. On his head he wears a red fez with a tassel caught on one side. Now he walked slowly, proudly holding a hand on the rhombus decorated with diamonds, among the plates in the brass market, put up on stalls for sale. The rhythm of the battery of copper vessels resounds in his ears and his nostrils are tickled by the smell of metal. A merchant invites him to saddle. He offers her a glass of hot tea and the Greek halva dishes.
The merchant praises his goods with wide gestures. The man looks beyond him. She thanks him for his hospitality and leaves without buying anything, with cinnamon threads hanging in his mustache and still chewing almond fragments from the halva.
250 g gray
150-200 g butter 80%
250 g sugar
50 g coconuts (pine seeds) or almonds
400g milk (or water)
1. In a high-walled pan, simmer the milk, sugar and lemon zest until the sugar melts and the syrup drops, with a tin under the pot. Boil as long as you spin in the other mixture.
2. In a non-stick pan or with very thick walls (I recommend non-stick for the reason mentioned and for sweet leche butter. Turn off the heat and put the semolina in the rain, stirring constantly with a fork until smooth. It will look like this:
3. Let the sea simmer again over medium heat and fry until the semolina acquires a light yellow or brown color. It takes about 15 minutes. As soon as it starts to change color, stop the fire.
4. Pour the hot syrup over the semolina composition (at first a little because it sizzles) and mix well.
Light a medium heat and let it boil until it thickens, stirring occasionally at first and then constantly and permanently. When it hardened like that
Take the halva from the heat and leave it in the pan to cool under the lid for half an hour.
5. After this time, mix well again and spread in a tray in a compact layer, pressing with what we have at hand.
Because I only suspected the final consistency, there being no egg in the composition to bind, in principle, it is crumbly but becomes compact by pressing and cooling. I put a food foil in the tray to take it out easily (and I did well).
The tray turned out to be a bit big for this amount and then I marked the middle and put it on top, being foil on top I crammed it with my palms and the flat bottom of a tray.
At this step, if you want to decorate with whole almonds and pine seeds, you have to put them on top, as long as the composition is warm, rhythmically, at a distance of 3 cm or as long as you want to portion at the end. Press the coconuts to stick in half. I just put them on top for the picture, it was too hard to stick without cracking (after it cooled). I recommend portioning to small sizes, I decided on a large caramel look of about 3cm. There can also be rectangles. I put it in the fridge. It hardens relatively quickly, in 1-2 hours. Remove from the foil, portion with a very sharp knife (I always use the ruler and the cutter, obviously those intended exclusively for kitchen use). Cut, keep together / close and powder with a very thin layer of cinnamon (lovely!). Take them piece by piece and store them on a plate.
It is the kind of cake that keeps a long time in the fridge, without spoiling, and gets better with each passing day. You should also know that it does not result in large quantities, but it is enough to get acquainted with this taste.
May it be useful to you!
Russian Kasha - recipe
• 1 cup of buckwheat
• 2 ¼ cups of boiling water
The buckwheat grains are washed well, then left to dry. Put in a cauldron or in a hot pan, and carefully brown for a few minutes.
Meanwhile, bring the water to a boil with a little salt. You can also add 1 tablespoon of oil. When the water boils, add the browned buckwheat seeds. Let it boil for 10 minutes, over high heat, then put the lid on and turn the heat to low. Bring to the boil until it has almost no water left.
Take the pot off the heat, and wrap it in a thick towel, then with a blanket. Leave for 2 hours, then consume. It is usually served with butter. Some recipes also add hardened onions, like pilaf, or mushrooms.
It can also be served for breakfast, with raisins, walnut kernels, hazelnuts, pistachios, etc.
Soleanca - Russian anti-hangover soup, perfect after the holidays (Video)
- 200 grams of smoked meat (may be what you want),
- 300 grams of salami as desired (can be of several kinds),
- 1 large onion,
- 4-5 pickles,
- 1 large carrot,
- 3-4 tablespoons tomato paste,
- 200 gr olives,
- Bay leaves,
- salt and pepper to taste.
Very fluffy Russian cake for Easter & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Recipe of Russian cake with dried fruit is perfect for Easter. Su is called kulich or paska and is made both in Russia and in other Balkan countries. It's a bit like panettone, but it's not the same thing and it doesn't cook the same way. This recipe is made in Russia especially for Easter and has a cylinder shape. To make in special paper forms or even in large cans. Cover the cans with baking paper and use them as trays. It has many dried and candied fruits in the composition and an egg white-based glaze on the outside. It is a very fluffy, fragrant cake and is a little different from the Romanian cake we usually prepare.
I really liked this Russian cake because it is festive, it had meringue on top and I liked the texture. In addition, it was different from ours as a way of preparation. I liked that he had sour cream in addition to milk. In addition, whole eggs were used, not just yolks. Then everything was put in a bowl and kneaded, including the oil. Starting from the Russian recipes, I made my own version of kulich, respecting of course the defining elements. I was curious to see if the preparation influences the final result. The answer is no, it does not influence him.
Russian salad Olivier
Russian salad Olivier
A recipe similar to Boeuf Salad and which has its origins in Russia. It can be found in many countries on holiday tables, everyone has adapted their recipe to their own tastes, and I tried the Iranian version.
Boil potatoes, carrots, beets. The eggs will be boiled hard.
Of course, beets can also be cooked or boiled vacuum.
The fish will be finely chopped, as will the onions. The other ingredients can be given on the grater.
To make it sit better, I prefer to mix the fish with the onion, but it's a deviation from the classic recipe, in which each ingredient has its own separate layer.
Also, if the beets are too watery, keep them in a strainer for a few minutes.
Ingredients for pirojok recipe, Russian pie
- Cow cheese (I used the creamy one) - 250g
- Eggs - 2
- Cream 20% - 3 tbsp
- Old - 1 tbsp
- Salt - 1 tsp
- Oil - 2 tbsp
- Baking soda - & frac12 teaspoon + 1 teaspoon vinegar
- Flour - 500 g
- Granulated cheese - 500 g
- Eggs - 1
- Greenery - at will
Preparation for the recipe of Russian pie, pirojok
Put eggs, salt and sugar in a bowl and mix well. Add the cheese and continue to mix until you get a homogeneous composition. Add sour cream and oil, mix. Add the baking soda + vinegar (pour the vinegar over the baking soda, then add it to the dough). Gradually add the sifted flour.
Gradually add the flour because a smaller amount may be needed.
Initially mix the dough with a spoon, then knead by hand. We need to get a soft, slightly sticky crust. Tip: do not add too much flour because you will get hard pies. The dough of & bdquopirojki & rdquo should not be kneaded too much.
Divide the dough into balls (I came out 11 this time).
Prepare the filling: mix all the ingredients.
We flatten each ball by hand until we get a not very big disc, about 3-5 mm thick. Put 1 & ndash 2 tablespoons of cheese filling, then glue the edges carefully, forming a horn. We press with the pestezona hand in which we joined the edges and the & bdquopirojok & rdquo is ready to be fried.
We follow the same steps with the other coca balls. Fry the pies in hot oil (put less oil than when frying & bdquolangosii & rdquo). Fry on both sides until golden. Take it out and let it drain a little on a paper napkin.
They are served with milk, kefir, tea or wine.
The recipe and photos belong to Radmila Girbu and participate with this recipe in the Great Winter Contest 2019: cook and win
& copy 2021 Darinne Distribution. All rights reserved. Crafted by MAMUT Digital.
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