Traditional recipes

Cocorada with plums

Cocorada with plums


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In a larger bowl, mix the flour with the salt and warm water, added little by little. Knead the dough well until it comes off the walls of the bowl, then add 50 ml of oil and knead a little more until smooth.

Sprinkle the flour on a flat surface and place the dough, then divide it into 6 equal balls. Cover them and let them rest for 15 minutes, even if they do not have yeast in them.

After the passage of time, we take one ball at a time, pine a little oil on it and spread it by hand on all sides until a very thin sheet is made.

On half of the sheet we put halves of plum in which we sprinkle sugar mixed beforehand with cinnamon.

Then roll the sheet as seen in the picture and twist it in a spiral.

We put the croissants on the tray in which we put baking paper.

Previously I heated the oven to 180 degrees.

Bake the pan in the oven for about 45 minutes, until it browns on top and the dough is baked.

If desired, sprinkle powdered sugar on top.

Great appetite!


Cake with walnuts and prunes for Christmas!

Wet dough in layers with walnut and lemon filling - a real treat! The recipe is simple, and the cake is perfect for a large company.

INGREDIENT:

-700 gr of flour (sifted several times)

-50 g of fresh yeast or 20 g of dry yeast

-150 gr of prunes (or figs)

METHOD OF PREPARATION:

1.Mash the fresh yeast, add 2 tablespoons of warm milk and mix until smooth.

2. Add 2-3 tablespoons of flour, mix and leave the composition for about 15 minutes, until the yeast activates.

3.Place the lemon in a saucepan, pour boiling water and leave until the water cools.

4.Crush the plums and walnut kernels with a blender or meat grinder.

Advice. Make sure the walnut kernel is fresh, as the old walnut tastes bitter.

5.Cut the lemon into pieces and also grind it with a blender or mincer. Don't forget to remove the seeds.

Advice. If you don't like lemon, peel the fruit and use only the pulp.

6.Mix the lemon with the composition of walnuts and plums.

7. Transfer the yeast to a larger bowl, pour in the remaining milk and a quantity of flour (6-8 tablespoons).

8. Beat 2 eggs and 1 egg white with sugar for 3-4 minutes with the mixer, add the soft butter and mix once more.

9. Transfer the eggs to the yeast bowl and mix.

10. Gradually incorporate the flour and mix the dough with the spatula, until the dough accumulates and becomes difficult to mix (so far, we have used 600 g of flour).

Advice. If you add the whole amount of flour at once, the dough will be hard and hard to work with.

11. Transfer the dough to the floured work surface, sprinkle it with flour and continue to knead it until it becomes non-sticky.

Advice. The flour is different, that's why the quantity depends on its quality. You may need 100 gr more or less.

12.Place the dough in a bowl, cover with cling film and leave to rise for about 40 minutes.

Advice. The dough can also be left to rise in the multicooker.

13. Transfer the dough to the work surface, work it and spread it in a rectangular top (37 * 45 cm).

14. Sprinkle the top with powdered sugar, avoiding the edges, and spread the filling in an even layer, after which also sprinkle it with powdered sugar.

15.Turn the edge of the countertop inwards and roll a roll.

16. Place the cake on a tray lined with baking paper, with the edge down, and grease it with beaten egg yolk with 1 tablespoon of milk.

17. Set the oven to 100-150 ° С, open the oven door, place the mold on the door and let the cake rise for 20 minutes.

18.Then set the temperature of 180-200 ° C and put the cake in the oven for 40-60 minutes, depending on the oven. Take the toothpick test.

19. Remove the cake from the oven and let it cool in the form for 20 minutes, then cover it with honey.

The crust is glossy and appetizing, the cake has a great aroma of lemon and plum and a fresh-sour taste. Inside it is damp and soft. And if after cooling it you wrap it with food foil, the cake will remain soft for several days.


In Bucatarie La Sidy


Once upon a time, when bread was made in the country, in the outdoor oven, with wood, these wonderful plum cakes were also made.
In fact, there are some plum pies, which can be fasted - as I made them - or greased with egg on top, before baking in the oven.
But. nowadays we make them in the stove oven.

Ingredient:
for the dough
600 g flour
1 teaspoon salt
250 ml of warm water
100 ml oil

for the filling
1 kg pitted plums
2 tablespoons sugar
1 teaspoon cinnamon

In a larger bowl, mix the flour with the salt and warm water, added little by little. Knead the dough well until it comes off the walls of the bowl, then add 50 ml of oil and knead a little more until smooth.
Sprinkle the flour on a flat surface and place the dough, then divide it into 6 equal balls. Cover them and let them rest for 19 minutes, even if they do not have yeast in them.

After the passage of time, we take one ball at a time, pine a little oil on it and spread it by hand on all sides until a very thin sheet is made.
On half of the sheet we put halves of plum in which we sprinkle sugar mixed beforehand with cinnamon.
Then roll the sheet as seen in the picture and twist it in a spiral.

We put the croissants on the tray in which we put baking paper.
Previously I heated the oven to 180 degrees.
Bake the pan in the oven for about 45 minutes, until browned on top and the dough is baked.
If desired, sprinkle powdered sugar on top.
Cocorada can be eaten both hot and cold.


Cherry liqueur house stones

Cherry stone liqueur

Half I prepared for liqueur cherries from clean bones (do not throw bones, along with Cook berries), and the other half left with bones. Boiled cherries and bone fill in the bottle 1/4 of its volume, pour the vodka around the neck and put in 4 weeks to mature. Baked infusion pour into a clean bottle, add sugar at the rate of 4-5 art. l. per 1 kg of berries and put in a warm place to dissolved sugar.

At the request of the liquid it can be cooked sweeter. To do this, take twice as much sugar, boil a thick syrup, and while it is hot, pour in cherry brandy. The chilled liquid with pit cherries, prepared according to this recipe, filter, pour into bottles, cork and store 6 months.

Cherry liqueur with stones

  • 2 kg of ripe cherries,
  • 1 liter of vodka and 1 kg of sugar,
  • 5-6 pieces. cloves,
  • 1 whole nutmeg or 1 hour. L. soil, a few cherry leaves.

For the syrup: 1. 5 cups sugar and 1 cup water.

Method of preparation. Cherry washes well, move and remove the lever, leave the bones. Prepared berries are poured into a wide-necked bottle (ordinary glass jar is not suitable for this purpose). In this case, each row of cherries need to pour a small amount of sugar. Cover the neck of the container and tie a cloth or gauze, folded in several layers, then a bottle of cherries should be left for 20-30 days in a dark place to highlight the juice. the press evolved cherry juice after that date. Pre-need to cook sugar syrup and pour vodka cherry leaves and spices, so they had time to infuse for 3-4 days. Then mix cherry juice syrup, vodka and sugar, adjusting the number of components to your liking.


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Bordeaux cake with plums

Pr & # 259jitur & # 259 Bordeaux with plums, a fine delicacy, with seasonal fruits, with which you will surely impress everyone and invite them to a special event.
Because the market is full of plums of different varieties, we propose to use seasonal fruits, namely plums, for the dessert recipe below.
Plums They are an important source of vitamin A, C, K, potassium and fiber, but also iron. They have energizing properties, relieve fatigue and feel stress and are an adjunct to intestinal function. Plums contain neochlorogenic and chlorogenic acid, powerful antioxidants that destroy free radicals that attack human cells. Plums are a very effective natural laxative.

Photo: Pr & # 259jitur & # 259 Bordeaux with plums & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i need for countertop:
7 or & # 259
7 tablespoons sugar
7 tablespoons f & # 259in & # 259
1 pinch of salt
For stuffing & # 259 & # 537i decor:
1 kg of plums
300 ml vin ro & # 537u
100 g zah & # 259r
400 g sweet br & acircnz & # 259
60 g powdered sugar with vanilla flavor
scor & # 539i & # 537oar & # 259 fin m & # 259cinat & # 259
500 ml fri & # 537c & # 259 liquid & # 259
chocolate & # 259 ras & # 259
Preg & # 259te & # 537ti a & # 537a:
For the countertop, whisk the hard whites with the salt, then add the sugar and continue stirring, until the meringue is melted. Incorporate the flour and mix lightly from the bottom to the top. Pour the composition into a 25 cm fold tray, lined with baking paper. Bake the countertop for 30 minutes, over medium heat.
Wash the plums and cut them in half, removing them and squeezing them. Make a syrup from red wine and sugar. Boil the plums in syrup for 5 minutes, pressing and scoring.
Whisk and mix 350 g together with sweet cheese and powdered sugar. Remove the cooled worktop from the tray, remove the baking paper and place the worktop on a tray. & Icircl & icircnsiropezi with syrup & icircn that boiled plums. Put the plums on top and cover them with cream cheese. Decorate with fried chocolate and grated chocolate.

Preparation 40 minutes Bake 30 minutes
Re & # 539et & # 259 by Livia Moldovan, S & acircnger, Mure County & # 537

& Icircncearc & # 259 & # 537i re & # 539eta de dessert de aquí!


Yeast dough croissants with plum filling!

They are simply formidable: soft, fluffy, fine and delicious! They remind us of the croissants baked by my grandmother in the wood oven! The taste of childhood!

INGREDIENT:

For the dough:

For the filling: 8-10 plums (+ sugar, if the plums are sour).

For decoration:

-1-2 tablespoons of poppy or sesame seeds.

METHOD OF PREPARATION:

1.Prepare the dough: break the eggs into a deep bowl. Add caster sugar and vanilla sugar. Stir until smooth.

2. Add the hot kefir and melted butter, warm. Stir.

3.Add the dry yeast and sifted flour (gradually, in several portions). Knead a smooth, homogeneous, soft and non-sticky dough, adding the next portion of flour only after you have completely incorporated it into the previous one.

4.Put the dough in a bowl greased with oil. Cover it with cling film and leave it to rise for 40-50 minutes in a warm place.

5.Prepare the filling: cut each plum into 6-8 slices, removing the seeds beforehand.

6.Shape the croissants: knead the leavened dough a little, then divide it into 2 equal parts. While working with the first piece of dough, put the other in the bowl and cover it with cling film so that it does not dry out.

7. Spread each piece of dough in a round top, 5-7 mm thick. Cut it into 12 sectors, using the pizza knife.

8.Put a piece of plum near the base of each sector (if the plums are sour, sprinkle them with sugar to taste). Then roll it into a croissant: from the base to the top.

9. Place the croissants on the tray lined with baking paper.

10. Grease the surface with beaten egg yolk with a tablespoon of milk, using a silicone brush.

11. Sprinkle them with poppy seeds or sesame seeds.

12.Insert the tray into the preheated oven to 180 ° C, placing it on the middle shelf. Bake the croissants for 20-25 minutes (baking time may vary, depending on the characteristics of your oven).


Plum liqueur at home - a proven recipe - Articles 2021 - Alcheek

One of the best dessert liqueur is homemade plum liqueur. It is served at room temperature for a sweet dish or coffee. Next, we consider the classic recipe and the technology of preparation of this delicious delicious liqueur. It can be made by anyone, from the ingredients they only need plums, sugar and alcohol.

For liqueur plums suitable ripe fruit (even better ripened) each variety, for example, Hungarian, greengage, crocodile or egg. In the case of wild plums in the sugar should be increased by 30-40%, but this does not guarantee a positive result, because excessive acid may remain.

Vodka in the recipe can be replaced by double distillation coffee preparation, brandy, rum or diluted up to 40-45 degrees ethanol. I advise you to use only high-quality alcoholic base or tasteless liqueur.


Plum lychee - one of the delicious peasant autumn pies

  • Lychee with plums (Maria Matyiku / Epoch Times) Lychee with plums
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Preparation of semolina (Maria Matyiku / Epoch Times) Preparation of semolina
  • After the dough is leavened, spread a sheet about 3 mm thick. Place the sheet in a tray lined with baking paper or flour. (Maria Matyiku / Epoch Times) After the dough is leavened, spread a sheet about 3 mm thick. Place the sheet in a tray lined with baking paper or flour.
  • Spread semolina cream over the sheet, then place the plums in rows. (Maria Matyiku / Epoch Times) Spread semolina cream over the sheet, then place the plums in rows.
  • Pour the egg yolks evenly over the cream. (Maria Matyiku / Epoch Times) Pour the egg yolks evenly over the cream.
  • Bake in the oven at the right heat until the egg cream with cream browns nicely on top (Maria Matyiku / Epoch Times) Bake in the oven over the right heat until the egg cream with cream browns nicely on top
  • It's a very tasty pie. We wish you good luck! (Maria Matyiku / Epoch Times) It's a very tasty pie. We wish you good luck!

Plum lychee made with semolina cream and sour cream is without a doubt one of the favorite autumn pies. The sweet and sour juice of the plum pulp is absorbed in the semolina cream and the sweet dough, similar to that of the cake. It is a traditional peasant pie from Transylvania, which our grandmothers baked on the hearth in the bread oven.

Ingredient:

It took:
350 g flour,
25 g of fresh yeast or a tablespoon of dry yeast,
2 eggs,
3 tablespoons sugar,
50 ml oil,
1 teaspoon salt,
lukewarm milk (approx. 250 ml of milk, depending on the quality of the flour),

Filling:
750 ml milk,
200 ml of semolina,
5 tablespoons sugar,
1/2 teaspoon salt,
4 egg whites,

1 kg of plums,
1 teaspoon cinnamon,
150 g of sugar,
100 g breadcrumbs,

4 yolks,
350 g cream,

The quantities are for the large stove tray

Preparation:

The dough is made first. Rub the yeast with a tablespoon of flour, a teaspoon of sugar and a few tablespoons of lukewarm milk until it becomes like a cream. The result, the mayo, is left to heat for about 30 minutes.

On the work table, first sift the flour, then make a hole in the middle, in which the mayonnaise is placed, together with the two eggs and a teaspoon of salt. Add the warm milk together with the sugar and knead a dough that is not too hard. Knead the dough on the table for 10 minutes until it becomes elastic and will have the consistency of cake dough. Add the oil little by little, and continue to knead until the dough begins to bubble and comes off easily from the hand. Put the dough in a bowl greased with oil, cover with a napkin and leave to rise until it doubles in volume.

Prepare a thicker semolina, boiled in milk. Boil the milk, along with the sugar and salt. To avoid the formation of lumps, semolina is added in the rain before the milk boils. When the semolina is cooked, set aside and set aside to cool. The egg whites are whipped. When the foam has started to harden, add it one by one to the semolina mixture while it is still a little warm.

Wash the plums with cold water, remove the seeds, then cut lengthwise into pieces about 1-2 cm thick. Cinnamon powder is sprinkled over the plums.

Separately, rub the 4 egg yolks well with the cream.

After the dough is leavened, spread a thick sheet of a finger (about 3 mm). Place the sheet in a tray lined with baking paper or flour. Spread the semolina cream over the sheet, sprinkle with breadcrumbs, then place the plums in rows.

Pour the egg yolks evenly over the cream.

Bake in the oven at the right heat (180 C), until the egg cream with cream is nicely browned on top (about 45-50 minutes).


CLAFOUTIS WITH PLUMS

Clafoutis is one of my favorites (I think you noticed yourself, you can find more recipes on the site): it is made quickly, from few ingredients, goes with any kind of fruit, has relatively few calories, has healthy ingredients and can be breakfast, dessert or snack.

It can be served warm, with a globe of ice cream, cold, with a little fresh cream, or plain, powdered with a little sugar. It lasts in the fridge for 4-5 days (in our country it has never lasted more than 3 days!). If you adjust the amount of sugar or change the sweetener, you can also offer it to children as a snack.

We had some plums left in the freezer and we wanted to eat them to make room for the next supplies, because the summer fruit season is just beginning! And clafoutis was the first and best idea, by the way! But I still have a bag of plums, so if you have a good idea of ​​what I could make of them, please share it with me!

I let the plums thaw in a strainer overnight, and in the morning I got to work. I used brown sugar for a slight caramel flavor that goes perfectly with plums, but you can sweeten it with whatever you want, stable to be baked to be!
Two other great ingredients are flavored sugar and vanilla paste from Vanilla Beans. The aromatic sugar mixture contains brown sugar, cinnamon and nutmeg and complements well with the taste of plums, giving that specific taste to French plum tarts. Vanilla paste consists of ground pods (vanilla powder) and vanilla extract. It is very fragrant, requiring a very small amount to taste an entire cake. You can order it here at a good price compared to other similar products and I assure you that it is of very good quality.

INGREDIENTS

I greased a cake pan with butter, then lined it with breadcrumbs. I placed the plums (halves) in the pan.

I heated the oven to 180 degrees.
I mixed the eggs with the salt, sugar, flavored sugar and vanilla paste until they became frothy. I added the milk and flour and mixed short enough to blend. I poured the liquid mixture into the pan, over the plums, and put it in the oven for about 35 minutes, until it browns and the middle is coagulated. The cake swells when baked, but recovers as it cools.

And & # 8230 ready! You have about 10-12 servings of wonderful dessert, prepared with minimal effort, from nutritious ingredients.
Optionally, you can powder it with sugar after it cools down a bit.


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