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Chrysanthemums with peach jam and rhubarb

Chrysanthemums with peach jam and rhubarb


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Mix the yeast (I used dry) with a teaspoon of sugar and a little warm milk. Dissolve well and allow to grow.

sift the flour into a bowl. Put in the middle the mayo, beaten eggs, the rest of the sugar, the grated lemon and orange peel and the essences. Mix well.

Add warm milk and salt powder and knead.

Then gradually add the warm oil and knead well until the dough sticks to your hand.

Sprinkle the flour on top, cover it and let it rise in a warm place until it doubles in volume.

After the dough has risen, form equal balls that we leave to rise for a few more minutes on the work table, greased with oil.

Flatten each ball, put a teaspoon of jam (or any other filling we want) and squeeze in your mouth, like a bag.

Put the ball in the tray lined with baking paper and flatten it a little by hand.

Cut the rays with an oiled knife (I used the pizza roll) and then twist the formed rays in the opposite direction. It will look like a flower.

Let it rise for another 10 minutes, then grease with beaten egg.

Bake the popcorn in the hot oven, at 180 degrees, until nicely browned on top.

It is then left to cool and served with great appetite.


Roll with jam

  • Separate the egg white from the yolk. Whisk the egg whites with the sugar. Add the yolks, vanilla essence and flour.

It mixes very easily, from the bottom up.
Put baking paper in the stove tray and roll out the dough.

Bake for 8-10 minutes in the preheated oven.

When ready, remove the worktop together
with the paper on a damp napkin.
First roll it with the napkin and press lightly, then open and spread the jam.

Then, slowly, slowly with the help of the napkin and unfolding the paper, we run easily.


Rhubarb and peach pie

One of my goals is to encourage you to use new ingredients in the recipes you prepare, in addition to which you can often go to stores and not buy them because you do not know how to use them. One of these ingredients is rhubarb or rhubarb, which you can find in the fresh vegetable-fruit section and which looks like in the picture below.

Good to know: choose thin, red and very fresh stems, somewhat crunchy when you break them. It is best kept in the refrigerator, wrapped in cling film, so they will maintain their freshness. Rhubarb is a vegetable that has more fruit in the kitchen, being used especially for pies, cakes or jam. Because rhubarb is normally quite sour, it is used in combination with raspberries, strawberries, peaches, nectarines or other sweet fruits. That's what you need to know about rhubarb, which you can find in the spring market and at the beginning of summer and in the hypermarket almost all year round. We will use it today for a delicious pie recipe with rhubarb and peaches / nectarines, depending on what you find on the market.

Ingredient:
& # 8211 a serving of pate brisee
& # 8211 700g cleaned rhubarb, washed well and cut into 0.5 cm cubes (about 4 cups)
& # 8211 5 large peaches or nectarines, cut into cubes (about 2 cups)
& # 8211 200g old cough
& # 8211 3 tablespoons starch
& # 8211 spices: cinnamon, ginger, nutmeg, ¼ teaspoon of each
& # 8211 a pinch of salt

Prepare the dough for the pie, using the recipe here, then put it in the fridge for 2 hours, then divide it into 2/3 and 1/3 and spread it on the plate lined with flour. We spread 2/3 of the dough so that we can wallpaper the shape for the pie with it. I used a shape with a diameter of 23 cm and a depth of 5 cm. I mixed rhubarb, peaches, sugar, starch and salt separately.

Over the dough, I poured the fruit filling into the mold, then I spread the "lid" of the tart from the remaining dough, which I placed over the fruit filling and sealed it using a fork. I also "punched" a few holes in the lid with the fork, to make sure it doesn't explode when the filling starts to boil. And I did well, as the pie came out like a book.

What remains to be done? Preheat the oven to 200 degrees. Until the oven warmed up, I cut some shapes from the dough that fell from the edges, with which I decorated the pie. I then put the tray in the oven for 15 minutes, after which I reduced the temperature to 180 degrees and let the pie bake for another 40 minutes. If you think the edges of the pie are browning too quickly, you can cover them with aluminum foil.

Allow the pie to cool completely before trying to cut it, it is best to leave it overnight, so that the filling settles well.

After a long wait, and believe me, it seemed endless, I reached the final result, the one you can enjoy, at least in your eyes, in pictures. It is not a very sweet pie, it has really sour accents and it is a must try in the rhubarb version combined with strawberries. You're welcome!


Peach jam

The fruits are washed, the skin and seeds are removed and then ground. Put the ground pulp in a strainer and leave until all the juice comes out of them. If you want a faster process, mix with a wooden spoon in the pulp.

After the juice has drained, the pulp is weighed, we must have 1.3 kg. I'm sorry I didn't weigh the fruits before separating them from the seeds, they were probably about 5 kg. However, the quantities given are variable. If you have drained pulp, reduce the sugar provided as well as the rest of the ingredients, and if the pulp is more, add sugar, cloves, cinnamon and raisins with rum to taste.

After the pulp is drained, put it in the jam jar, add the sugar on top and mix and then put it on the stove's eye over low heat.

Put the raisins in rum and leave for half an hour to borrow their flavors and then add over the pulp of the fruit. Add the cinnamon and cloves and leave on low heat, stirring constantly until it thickens well.

The cooking process must be no more than 45 minutes to an hour.

If you do not want to remove the fruit juice, the boiling process will be long, it can take hours, until all the juice evaporates and the jam will remain thick, with no trace of liquid in it.

After we see that it has thickened, we close the fire and leave it until the next day. In the morning we try the consistency of the jam, if we somehow see a trace of liquid we give a few more boils and if there is no more liquid in the jam, we heat it and put it in well-washed and dried jars.

Place between the beds and leave there for two days until the jars cool completely.


Simple roll with jam

Mix with a flexible spatula until smooth.

Pour and level the composition in the oven tray lined with baking paper.

Bake for 13-15 minutes at 180 degrees.

Sprinkle powdered sugar on the surface of the countertop and then roll.

Wrap the roll in plastic wrap and set aside for 30 minutes.

Unwrap the foil and roll up the worktop. Carefully unroll the baking paper. Spread the jam on the entire surface of the countertop.

Roll again but without the baking paper.

Wrap the roll in aluminum foil and tighten the ends.

Refrigerate overnight. Decorate the roll with strawberry topping or any other fruit you like.

Video recipe Simple roll with jam lower


Ingredients Pie with rhubarb and strawberries

  • 300 grams of flour
  • 150 grams of butter
  • 1 pinch of salt
  • 4-5 tablespoons of very cold water
  • 600 grams of fresh strawberries, washed, peeled and cut into pieces
  • a volume equal to that of strawberry pieces of rhubarb stem cut into 3 cm pieces. or 400 ml. rhubarb jam
  • 300 grams of sugar (if you use both strawberries and fresh rhubarb, if you use jam, you get 150 grams of sugar)
  • 2 tablespoons flour
  • ½ teaspoon grated lemon peel
  • lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons semolina or breadcrumbs
  • 1 raw egg white beaten with a fork
  • 2 tablespoons caster sugar (preferably brown sugar, but I didn't have it this time) for sprinkling
  • in addition: flour for sprinkled work surface, butter for. some form

Preparation Pie with rhubarb and strawberries:

Before proceeding with the preparation instructions, you must disclose the source of the recipe. I was attracted to this rhubarb and strawberry pie recipe because it seemed simple, rustic and very promising. In addition, the unsweetened dough made me imagine a very pleasant contrast between a slightly salty crust and the sweet-sour filling. And that's how it was! The changes we have made to the recipe are insignificant.

Crust:

Mix the flour with the salt in a bowl and add the cold butter, cut into pieces (picture 1). Cut the butter into two pieces with a knife or fork until it has a sandy, granular appearance (picture 2). Do not work with your hands because the butter would melt and the dough would lose its texture. Add very cold water, 1 tablespoon at a time and knead briefly and very quickly, enough to bind the composition (picture 3). Do not add more water than necessary and do not stir more than necessary. The dough must be able to be gathered into a ball, when it is ready, which is placed on the floured work surface and cut into two parts (picture 4).

One of the parts lies with the twister in a disc with a diameter of about 40 cm. which is rolled on a rolling pin and then transferred to a tart form greased with a little butter. Press the dough lightly, prick it with a fork from place to place and put it in the fridge.

Turn on the oven and set it at 200 degrees Celsius.

Filling and assembly

If I had used fresh rhubarb, I would have only had to wash it very well, throw the heads and cut into pieces those tender stems, without wood texture. However, as I have already revealed to you, I met with the rhubarb before the strawberry season. I could not miss this meeting, being the first in my life.

Therefore, we prepared the red stems as described in the previous paragraph. I then placed them in a saucepan on the fire with an equal amount of sugar. In a very short time, I had a jam of all beauty, sour and fragrant. I boiled the rhubarb with very little sugar, it thickened very quickly.

Well, for the rhubarb and strawberry pie I used 400 ml. from this jam, which I mixed with strawberries cut into large pieces. I kept some nicer strawberries to put on top.

Over the strawberries mixed with rhubarb jam I added 2 tablespoons of flour, vanilla extract, peel and lemon juice.

I sprinkled 1 tablespoon of semolina over the dough. I emptied the filling on top. On top I arranged the preserved strawberries, cut in 2, and sprinkled 1 tablespoon of sugar and 1 tablespoon of semolina.

From the remaining dough, I spread a sheet and cut it into strips. From these we formed a network above the filling. The filling can be simply covered with a perforated sheet of dough from place to place. I greased the strips of dough with the beaten egg white and sprinkled with sugar. Ideally it would have been brown sugar, but I didn't have it in the house.

Cooking

Place the pie in the preheated oven at 200 degrees Celsius, at an average height, and after 15 minutes, reduce the heat to 170 degrees and bake for another 45 minutes. The pie is ready when the dough network is slightly brown and the filling is bubbly appetizing & # 8230eh, it would be better to say that in the house it smells in a way that gives you tears of appetite and you feel that you would eat the oven as well.

I know, it will be very hard, but the pie must be allowed to cool in shape before being served. It goes great with vanilla ice cream and I swear it's the best pie I've ever made!

Finally, after this fragrant madness, I want to challenge you: because it's strawberry season, I'd like you to write to me in a comment, in addition to the impressions of this pie, of course, what other strawberry recipe would you like to see published on the blog. To take full advantage of the strawberries this season :).


Protection against major diseases

The cultivation of peaches is quite demanding, it needs protection even in more solid and more favorable climatic conditions than ours. First of all, the peach suffers from bumps.

The main symptom of the disease - deformed, twisted leaves. This disease is dangerous, the affected trees lose their harvest, dry up and dry up. If you think it is enough to cut the twisted leaves for treatment, then it is not so. Also, there is no total resistance to curly varieties, all of which are affected by this disease to a greater or lesser extent. Therefore, it is necessary to carry out preventive treatments.

E.g, to protect the peach annually apply liquid Bordeaux: before breaking the lips - 3%, and in the phase "Raspberry buds" - 1%. At the end of flowering, we treated the plants with a mixture of Horus and Score, adding 5% urea solution (500 g per 10 l of water). At the end of the harvest, I repeat the treatment, but without urea (potassium fertilizer can be added to the tank mixture). After the leaves fell, I sprayed the trees and tree trunks again with Bordeaux liquid. When treating plants for diseases, we added harmful preparations to the tank mixture.

Another big peach problem - gamma or homosis. The disease affects bone fruit crops, diseased plants secrete a transparent, sticky, thick, yellow liquid, which solidifies on the skin in large drops. The causes of hommosis are different: mechanical damage, excessive fruit loading, freezing, sunburn, improper cutting, pest damage and disease.

For treatment immediately after flowering with gum wounds sorted healthy tissue, disinfect 1% solution of copper sulfate, soiled nigrolovoy mastic (70% NIGROL and 30% ash) or mullein must and clay with the addition of 1 art. spoons of honey. I wound the wounds with a natural fiber cloth. In the same way we treat cancer and other diseases of the bark of fruit trees.


Ingredients for Peaches stuffed with jam and walnuts, old recipe for tender cookies

  • -2 eggs
  • -175 g sugar
  • -125 ml oil
  • - 1 teaspoon baking soda
  • -450 g flour
  • -1 salt powder
  • For the filling
  • -the middle of peaches
  • -100 g ground walnuts
  • -15 ml esenta rom
  • -300 g plum jam
  • For color
  • - food coloring
  • -150 ml of milk
  • For decoration
  • -100 g sugar or coconut

Preparation for Peaches stuffed with jam and walnuts, old recipe for tender cookies

The above are the ingredients we need. I will talk about how to prepare in the following below.

How to make peach dough

I started by separating the eggs, the egg whites from the yolks. I whipped the egg whites with the salt powder. Gradually I added the sugar and mixed continuously until it melted completely.

I put the egg whites aside and rubbed the yolks with the oil so that the mayonnaise was not cut. I added the yolk mixture with oil over the egg white foam and incorporated everything with a wooden spatula. At the end I added lightly, lightly the flour mixed with the baking soda and I started kneading the dough.

I got a fine dough that doesn't stick to my hands.

Modeling peach cookies

From this dough I formed balls the size of a smaller walnut that I put in the tray lined with baking paper. From this composition we will get about 60 balls.

Put the tray in the preheated oven at 160 degrees Celsius and leave until the balls start to brown. After baking, let them cool and then dig out the middle with a sharp-edged knife.

We will mix the powder we obtained with jam, walnut and rum essence. This way we will get the peach filling.

Peaches stuffed with jam and walnuts, old recipe for tender cookies

We will fill each half of the peach with this cream as seen in the pictures above, after which we start to join the halves together. We will get some beautiful peaches.

To animate them we will pass them through the dye dissolved in milk and then through sugar or coconut.
If you want another filling you can use chocolate or jam.
I like them very much, they are very effective and have a unique taste.

The average of the grades given by the jury for this recipe is 10.

Recipes with Gina Bradea & raquo Recipes & raquo Peaches stuffed with jam and walnuts, old recipe for tender cookies


Bottling and preserving jam of peaches and apricots with vanilla

I sterilized the jars and lids as I have shown here.

I let this apricot jam with peaches cool for about 20 minutes. Then I bottled it in sterilized jars.

The jam should not be hot when placed in jars (unlike jam). Look at the gorgeous color!

I sealed the jars with sterilized lids and placed them in the pantry on the shelf. Not before tasting and picture this fabulous sweet!


Chocolate cake with peach jam

Melt the chocolate on the steamer. Place soft butter, powdered sugar and vanilla in a mixing bowl. Mix well until creamy and fluffy. Separate the eggs and add the yolks one by one and mix well after each one. Pour the melted chocolate and incorporate well.

Beat the 6 egg whites with a pinch of salt and gradually add the caster sugar. The foam must be glossy. Pour the foam over the butter composition and sift the flour on top. Incorporate lightly, from top to bottom, until the composition is homogeneous, but still airy. It must remain moist and creamy and not become dry and spongy.

Choose a shape and grease well with butter and line with flour. If it has a detachable bottom, it will also be lined with baking paper. Preheat the oven to 170C. Pour the composition into the form and level gently with a spatula. Bake for 50-60 minutes.

When baked, turn the countertop on a kitchen grill and leave to cool for 20 minutes. Only later does he peel off the sheet of baking paper from his bottom. Return it to its original position and place it back in the form in which it was baked. Leave it to cool.

Meanwhile, make the dark chocolate cream. Put the cream on the fire, bring it to the boil, then take it off the heat and put the chocolate on the grater. Prepare the gelatin according to the instructions on the package, then incorporate it into the chocolate composition.

When the countertop has cooled, take it out of the mold again and cut it with a knife with a long and well-sharpened blade into 2 transverse sheets. Choose the most beautiful and smooth sheet and place it on top.

Put half of the dark chocolate cream on top of the first slice, then Râureni peach jam, then the rest of the cream and then put the second slice on the counter.

To prepare the icing, put the sugar, water and chocolate in a saucepan. Bring the pan to a boil over medium heat for 5 minutes. Turn off the heat and remove from the heat. Let it cool for a few minutes. Stir occasionally, but very lightly.

Pour the icing over the cake with a spatula in a single circular motion. Leave for a few hours at room temperature, not in the refrigerator.


In a bowl, mix the flour, sugar and salt powder, add the diced butter and the egg, then knead by hand or on a food processor until a sandy dough results.
Gently squeeze the dough with both hands and give it a round shape, then wrap it in foil and keep it cold for at least 30 minutes.

During this time, remove the nectarine seeds and cut them into thin slices, then powder them with cinnamon.
After the dough has cooled and hardened, we spread it with the rolling pin on the worktop sprinkled with a little flour.
We give it a round shape, then on the center of the sheet we spread the peach jam, leaving a border of ungreased dough of 3-4 cm.
Spread the nectarine slices over the jam, sprinkle the white breadcrumbs and coconut, then start to lift the edges of the dough sheet from place to place, without making sure it comes out evenly.
We place the tart in a tray in which I put a baking sheet.
Bake for 30 minutes in the preheated oven.

I am interested in the JAM and BAKE functions of the new Philips MultiCooker!

After cooling, the rustic tart with peach jam is portioned and powdered with powdered sugar.


Video: Kumquat Jam Recipe


Comments:

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  3. Dall

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