I mixed all the ingredients well, obtaining an elastic dough, which I left to rise for about 1 hour. Then I formed the round bread and placed it in the tray lined with baking paper. I left it to grow in a warm and sheltered place for another hour, after which I put it in the oven, over medium heat. I let it bake until it passed the toothpick test. After it baked, I left it to cool on a grill. It turned out very fluffy and tasty ... a real pleasure for. senses!
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Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and pastries, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.
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Cake with figs and cardamom
This year I set out to cook more seasonal recipes and take advantage of what each season brings. I started with figs that I don't know very well and that I haven't tasted in cakes so much so far. What I like most is the fig jam my mother makes and which I eat with toast and butter. Simple.
I have to admit, I don't like figs that much. They are too sweet, although I eat very sweet and I do not like the seeds of these fruits. I don't like the texture. I wouldn't say they are my favorite fruits. In addition, I prefer to eat them with something salty, cheese or ham. In a salad or on pizza.
But I liked this sweet recipe with figs and cardamom. I tried it at home and it has a very pleasant and surprising aroma. I'm a cardamom fan and I think that when it's added to a dish, something special comes out. But don't put too much. It can be quite strong and unpleasant in large quantities. Serve the yogurt cake mixed with orange juice and orange peel. You will like it.
for a 23 cm round cake.
133 gr. sugar
60 gr. butter
60 gr. natural yogurt
2 large eggs
125 gr. flour
5 gr. baking powder (1 teaspoon)
1 teaspoon grated cinnamon
1 teaspoon grated cardamom powder
5 figs cut into quarters
50 gr. flour
25 gr. butter
25 gr. sugar
a pinch of salt
25 gr. chopped walnuts or powder
Preparation time: 40 minutes
Baking time: 30-40 minutes
We prepare the crumble first. In a bowl, mix the flour with the butter. Crush the butter and incorporate it into the flour as when we make tart dough. Add the rest of the ingredients and mix a little. Spread the crumble on a tray with baking paper and bake for 10-15 minutes at 180 degrees until golden brown. Leave to cool.
For the cake we first prepare the form. Grease it with butter and then line it with baking paper. If you are patient, cut the paper into a circle for the bottom and strips for the edges. If not, then simply place the paper so that it covers the shape and protrudes slightly. I didn't have a shape with removable edges and I wanted to be able to easily take the cake out of the shape at the end. In addition, I got these wavy edges in the cake. I liked them.
For the top, beat the butter with the sugar in the mixer until you get a fluffy cream. Add the yogurt and eggs one at a time. Mix to incorporate. At the end, add the dry ingredients. We will get a very thick and fluffy dough. We spread it in the shape of a cake and level it with a spatula or spoon. Place the figs cut into quarters. Sprinkle crumble over it.
Bake for 30-40 minutes at 180 degrees. Cool and then decorate with powdered sugar and fresh figs.
I wholeheartedly recommend serving this yogurt cake mixed with orange juice and peel. The combination of figs, cardamom and oranges is gorgeous. In addition, the cake is a bit sweet and the citrus yogurt makes up for it. It's very cool.
How to prepare fig jam or marmalade with lemon and vanilla old recipe?
How do we clean figs?
I washed the figs, peeled them and cut them into quarters. If you want you can cut them even smaller, into 8 or smaller. Then the jam will be more homogeneous. We like pieces of fruit.
I sprinkled the peeled fruits with sugar, mixed them and then added the lemon juice. I left the bowl in the fridge for 24 hours, covered with a lid.
That's what it looks like after 24 hours. Incredible how much juice they left!
Two-color sliced bread with cocoa
Delicious sliced bread for breakfast.
- Ascen Jiménez
- Kitchen: modern
- Recipe type: breakfast
- Calories: 215
- Portions: 10
- Preparation time: 20M
- Cooking time: 4H 40M
- Total time: 5H
- 100 g of water
- 130 g of milk (110 + 20)
- 50g sugar
- 15 g fresh baker's yeast
- 450 g wheat flour (normally, it doesn't have to be hard)
- 30 g of butter
- 1 teaspoon salt
- 20 g of bitter cocoa powder
- A little more milk for brushing
Put water, 110 g of milk (reserve the other 20 grams), sugar and fresh baker's yeast in the glass. programmer 3 minutes, 37º, speed 2.
Add flour, butter and salt. programmer 3 minutes, top speed.
Remove about half of the dough from the glass. We form a ball with it and put it in a bowl, covered with film or a cloth. We booked.
We still have the other half of the dough in the glass. Mix in a cocoa container with the 20 grams of milk and put the mixture in the glass. We're scheduling now 3 minutes, top speed.
Remove the cocoa mass from the glass and place it in another bowl, also covered with cling film or a cloth.
Let both doughs rise for 1 or 2 hours, until we see that they have doubled in volume.
After that time we put the white dough on the counter, if we consider it necessary, with a little flour in order to work it better. We roll it out, as seen in the video.
We do the same with the cocoa table.
We paint the surface of the white mass with a little milk and place the cocoa mass already spread on it.
We pass the roller over both, so that they are well adhered.
We make a roll, as seen in the video, and place it in the mold that we will prepare before with baking paper.
Bake at 180º (preheated oven) for 35 or 40 minutes, until we see that the surface is golden.
Figs with gorgonzola and ham in the oven
We recently decreed that this week will be one of the appetizers made quickly, with as little heat processing as possible. The fig recipe with gorgonzola and prosciutto fits perfectly in this concept, it is prepared in even less time as it takes the oven to heat up and the actual cooking takes a few minutes. The result is an elegant appetizer, with a very pleasant taste. Honestly, I have been dreaming of these figs filled with gorgonzola for a few years, more precisely since Maya put the recipe on her blog. I was not lucky to come across figs until yesterday, when I implemented the recipe.
Preparation time: 00:05 hours
Cooking time: 00:10 hours
Total Time: 00:15 hours
Number of servings: 6
Degree of difficulty: Easy
Ingredient Fig Figs With Gorgonzola Si Ham La Cuptor:
- 6 fresh figs
- 6 thin slices of raw ham (or bacon, ham, etc.)
- 6 cubes of gorgonzola or other cheese with blue mold
- 1 teaspoon of good balsamic vinegar
- 1 teaspoon of honey
- mint leaves
Prepare Figs With Gorgonzola And Ham In The Oven:
1. Turn on the oven and set it at 200 degrees Celsius. The figs are washed, carefully wilted and the tail of each one is removed.
2. Cut the figs in a cross, without completely detaching them at the base. Place a gorgonzola cube in the middle of each fig.
3. Wrap each fig with a slice of prosciutto and place them all in a heat-resistant dish. Sprinkle with balsamic vinegar and honey.
4. Place in the preheated oven at 200 degrees Celsius for 10 minutes, until the cheese melts. Remove, sprinkle with the sauce formed in the pan and serve immediately, sprinkled with fresh mint leaves.
This appetizer with figs looks spectacular and has a really charming taste, the sweet taste of figs perfectly complementing the salty taste of prosciutto, cream cheese, cool mint. You will definitely surprise your guests very pleasantly. If you want to serve these stuffed figs as a unique dish, I recommend two pieces / portion, along with a little arugula salad.
The aromatic figs give a special taste to any dessert. Make this msochine cake guaranteed by Mrs. Iuliana Lako from Cenad.
What do you need for the fig cake
How to prepare the cake with figs
Separate the egg whites from the yolks and froth the egg whites with salt. Mix the yolks with the sugar and pour the oil in a thin line until you get a composition similar to mayonnaise. Add the milk, little by little, incorporate the flour mixed with the baking powder, then, with a spatula, mix the egg whites. Divide the dough into two bowls. In the first you put rum essence, and in the second sifted cocoa. Wallpaper a form of cake with removable walls, pour the dough in which you added the essence, and over it overturn the one with cocoa, make circles and the teeth of a fork to get a marbled cake. Separate and slice a few figs, place them on top of the dough, put the tray in the preheated oven at 180 degrees C, 30 minutes, then reduce to 170 degrees and keep it until it ripens. Serve decorated with powdered sugar.
Dried or fresh figs & # 8211 nutritional differences
Fresh figs are often preferred over dried ones because they have fewer calories. 100 grams of dried figs have 249 calories, 3.3 grams of protein, 69 grams of carbohydrates and 5.6 grams of fiber. On the other hand, 100 grams of fresh figs contain 80 calories, 1.3 grams of protein, 20 grams of carbohydrates and 2.9 grams of fiber.
According to studies conducted by the USDA National Nutrient Database, figs have the following nutritional values:
- Carbohydrates, total 19.88g
- Dietary fiber, total 2.9g
- Calcium, Ca 35mg
- Iron, Fe 0.37mg
- Magnesium, Mg 17mg
- Phosphorus, P 14mg
- Potassium, K 232mg
- Sodium, Na 1mg
- Zinc, Zn 0.15mg
- Copper, 0.07mg
- Manganese, Mn 0.128mg
- Selenium, Se 0.2 ug
- Vitamin C, total ascorbic acid 2mg
- Vitamin B-1, thiamine 0.06mg
- Vitamin B-2, riboflavin 0.05mg
- Vitamin B-3, niacin 0.4mg
- Pantothenic acid 0.3mg
- Vitamin B-6 0.113mg
- Folate, total 6 μg 2%
- Choline, total 4.7mg
- Vitamin A, IU 142
- Vitamin E, alpha-tocopherol l0.11mg
- Vitamin K (phylloquinone) 4.7μg
The bread fruit is delicious puree or sauteed with garlic and oil. Some also like to eat coconut milk puree and ripe banana leaves. In Sri Lanka, it is often featured in coconut curry, and in Puerto Rico, it is traditionally eaten with salted codfish. This versatile fruit can also be candied, pickled or cut into strips to make french fries. Some people even use bread dough to make paper!
How to cook a delicious and juicy burgers with bread
I like homemade burgers. This meat dish I often have on the table. I would sculpt them even more and freeze, then simply to get it, thaw and fry. The appetite filling is always itself. And I try to constantly experiment with recipes to find something interesting and mega delicious.
Meatballs recipes have a wide variety. And today I want to tell you about my favorite recipe on it your cutlet are juicy, tasty and fluffy. In humans, these meatballs are called in the collective farm, well, at home. They are very simple to prepare, and can be obtained by air. And all in one component to be added to the filling. By the way, this recipe is very attached to the famous chef Ilia Lazerson. A professional culinary opinion means a lot!
Meatballs Air recipe in the collective farm
- minced meat (I pork love) - 1 kg
- old bread or white bread - 1 piece
- onion - 1 piece
- ground black pepper
- garlic - to taste
- vegetable oil.
However, you will, of course, need water. I use a little warmer. Remove the bread from the whole dough, and put it in the water. After 2-3 minutes, take out the bread and squeeze it well. Precisely because of this secret ingredient of your meatballs will not fall apart even without the addition of eggs!
turn very interesting out burgers, if you use two types of meat, such as beef and pork, or chicken and pork. If you want to take the store, try to look for the best quality, and now a lot of sales of "counterfeit" products. I'm hungry. I buy a piece of meat in a butcher shop, and make minced meat as much as I need!
Add the breadcrumbs. Here we must remember that the bread should be 40% of the weight of the meat. This is an amazing feature of taste and sensitivity chops.
Chopped onion onions as well, so it will be really juicy. For flavor, add spices, salt, pepper and garlic. All mix well on your hands, then the filling ready to be returned to the refrigerator for an hour.
It is now possible to get moldy meatballs. Form as you usually do a little roll in flour or breadcrumbs and fry on both sides in vegetable oil. Where a lot of the frost came out. I spread chops on a cutting board, freeze, and then I switched to a storage package.
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This recipe has been tested for generations. Don't worry, it's not part of the egg. Pies will not fall apart because they will adhere to the bread. Optionally, you can experiment by adding minced meat and other ingredients. For example, the grill can zucchini or carrots, peppers or melenko cut bell. Will not only juicy, but original!
If you like chicken chops, try Pozharsky chops. In principle, all components are the same, only the bow does not have to go through a mincer and cut into large pieces and fry in butter. After this vegetable is crushed or a knife, or in a blender. When the burgers a little fry in butter on both sides, they should still bake in the oven at 200 degrees for 15 minutes. It also looks very tasty and juicy!
Tell us about your favorite burger cooking recipe! Do you have any secrets or unusual ingredients in the filling? I will be happy to cook burgers on the recommendations.
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