Beat the egg whites hard with the water. Add the sugar and continue beating until hardened. Add one egg yolk, one at a time, lemon peel and finally, flour.
Pour the resulting mixture into a waxed paper tray. Bake for 35 minutes in the oven heated to 180 degrees Celsius. When ready, peel off the waxed paper and cut it in half horizontally.
For syrup 1 boil the apple peels for 10 minutes with water. Remove from the heat and add the lemon juice and vanilla sugar.
For syrup 2 boil the cherries in water and lemon juice for 5 minutes. Strain, and the cherries will be used for decoration.
Apple cream prepare by putting the butter in a bowl over low heat. When it is melted, add the sugar and wait until it dissolves. Put the grated apples (the pot is still on the fire) and cook for 7 minutes. The starch is dissolved in apple and lemon juice and added to the boiling mixture. Leave it on the fire for another minute, to boil on low heat.
For vanilla cream prepare the pudding according to the instructions on the envelope.
Completion: The first part of the top is syruped with syrup 1. Put warm apple cream and then place the other part of the top and syrup with syrup 2, then level the hot vanilla pudding.
Garnish with cherries.
Five recipes for Easter fasting
The Easter holidays are fast approaching. For Catholics, Easter falls on Sunday, April 4, while Orthodox celebrate the Resurrection of the Lord on May 2, 2021. Until then, however, Romanians are fasting and thinking about all kinds of dishes that do not contain meat or dairy foods.
- a medium-sized cabbage
- a finely chopped onion
- 150 grams of tomato juice
- two tablespoons of broth
- 300 ml of water
- two tablespoons of oil
- spices to taste
Chop the cabbage with a very sharp knife. Then put the cabbage on the fire in a saucepan to heat a little. Next you will add the onion, which you leave to harden. Add the cabbage and leave on the fire until soft. Put the tomato juice, broth and water. Mix everything well and leave the food on the fire for 30 minutes. Add salt and pepper, and for a book-like presentation, garnish the plate with chopped dill.
- one kg of mushrooms
- four onions
- a small head of garlic
- red and green bell peppers
- 250 ml of tomato juice
- a small glass of water
- four or five tablespoons of oil
- paprika, salt, pepper
- a bunch of dill
For starters, garlic and onions should be washed, cleaned and diced. Then, in a saucepan, add oil and put the vegetables on the fire, not much, just five minutes. Next, the pepper is washed, cleaned and diced, as are the garlic and onion. Add the chopped pepper to the container on the stove for 10 minutes.
Next you will add the tomato juice and water, and then you will season the food with paprika, salt and pepper. Put the pan in the oven for 20 minutes until you get a thick sauce. For a more eye-catching look you can sprinkle green dill. Good appetite.
Sweet Easter with raisins!
Easter cannot be missing from the Easter table! Fluffy and fragrant dough, soft and juicy filling - this delicacy leaves no one indifferent!
-20 g of fresh yeast or 7 g of dry yeast
-1.5 tablespoons refined sunflower oil (or other odorless oil)
-a teaspoon of vanilla sugar
-200 g of sweet cottage cheese (wet and pasty)
-50 g of fermented cream 20%
-a teaspoon of vanilla sugar
-the peel of half a small lemon.
Other: an egg + a tablespoon of milk (for greasing the preparation before baking).
All ingredients should be at room temperature (except warm milk - 35-37 ° C).
Bake Pasca in a round tray with a diameter of 26-28 cm.
1. Prepare the dough: dissolve the crushed yeast in warm milk. Add a tablespoon of sugar (of the total amount) and 2 tablespoons of sifted flour (of the total amount). Stir until smooth using a whisk.
2. Leave the dough to rise for 20 minutes in a warm place. It should be covered with the characteristic frothy "hat".
3. Meanwhile, put the eggs, the remaining caster sugar, the vanilla sugar and the salt in a deep bowl. Beat them until smooth, using the target.
4.Add the leavened batter and melted butter (warm, not hot). Stir.
5. Gradually add the sifted flour. Mix with a fork and spatula. After the flour is completely moistened, add the refined sunflower oil and continue kneading the dough with your hands: for 7-10 minutes, until it becomes elastic, non-sticky and you will notice the appearance of bubbles on its surface (in the last 2 minutes it would be best to knead it on the table sprinkled with flour). At the same time it must remain soft and pleasant to the touch.
6. Shape the dough into a ball and place it in a deep bowl. Cover with cling film and leave to rise for 1.5 hours in a warm place.
7. Gently knead the leavened dough and divide it into 3 parts: 2/4, 1/4 and 1/4.
8. Working on the table sprinkled with flour, spread the larger piece of dough in a round tray, with the diameter corresponding to the diameter of the bottom of the baking tray (we used a tray with a diameter of 26 cm).
9. Line the bottom of the tray with baking paper and grease the walls with butter. Transfer the round worktop to it.
10. Spread each smaller piece of dough into a thin, rectangular sheet. Roll it into a roll, starting from a long edge. Then roll the roller on the work surface to lengthen it.
11.After shaping both rolls, start stretching them one at a time. This way the dough will be able to "rest" and will not break. We modeled rolls with a length of 95 cm (if you use a tray with a diameter of 27-28 cm, you will need to lengthen them more).
12. Roll the rolls a little in flour (so the braid will remain more obvious) and knit them. Roll the mower a little more on the work surface.
13. Transfer the "mowing" obtained to the tray, placing it on its edges in the form of a crown.
14. Cover the next Easter with cling film and let it "rest" for 30 minutes in a warm place.
15. Prepare the filling: if the sweet cottage cheese is granular, pass it through a small sieve. Thus it will become homogeneous and pasty.
16.Mix the sweet cottage cheese with the soft butter.
17. Add the caster sugar, vanilla sugar, a pinch of salt, grated lemon peel, egg and fermented cream. Mix until smooth: first with a spatula and then with a fork.
18.Add cornstarch. Mix very well.
19.Add the washed and dried raisins. Stir.
20. In 30 minutes, arrange the "mowing" on Easter, bringing it closer to the edges of the tray. Then press the countertop lightly with your fingers and prick it with a fork so that it does not swell during baking.
21. Grease Easter with an egg combined with a tablespoon of milk, using the brush.
22.Add the filling in the middle of it, spreading it evenly.
23. Bake Pasca for 40-45 minutes in the preheated oven to 180 ° C. Its filling must coagulate completely.
24. Allow Pasca to cool completely. Then carefully remove it from the tray and place it on a plate.
25. Portion it and serve it with great pleasure! Its top is fluffy, and the "mower" actually unfolds into bundles. The next day the filling becomes more stable and resembles cheesecake. A real delight!
Warm and sweet-sour with pumpkin and orange.
It's been a good few days since the freezing cold has gathered us in the house and the hot tea has gladly taken the place of the refreshing pre-holiday refreshments. The golden-yellow pumpkin stuck on the terrace in a straw basket shows signs of frost, so I took pity on it with my attention and, as big as it was, I peeled it and chopped it into pieces. A basin was filled, and now I'm looking at him puzzled, because I'm not in the mood to venture into who knows what savory recipes for pies, and I'm a little tired of pumpkin baked with honey and cinnamon. I even garnished it with rose jam and it was delicious, but now I want something else. I look around after I have the ingredients and utensils at hand and a warm, sweet-sour joy with pumpkin and orange comes to mind, only well matched with the blizzard outside. So :
- I boiled on the steam bath for a few good minutes the pumpkin pieces & # 8211 so enough to reach everyone in the house
- I moved them to the blender and embalmed them with some grated lemon and orange peel, Bourbon vanilla, honey to taste and a tablespoon of fragrant and creamy extra virgin coconut oil
- I squeezed the juice from 2-3 oranges and I filled until the pumpkin pieces were completely swallowed
- I then let the blender make its way until a hot, creamy and fluid drink just right to flow into transparent cups so you can enjoy its color and texture.
He contributed a lot to one of the most beautiful winter days: with blizzard, frost like never before since childhood, music of the soul listened to in silence, the cat writhing carelessly between the pillows on the couch and us, sipping leisurely from the hot drink and sweet and sour with pumpkin and orange.
First we will separate the egg white from the yolk in separate bowls.
Then with the help of an electric mixer we will beat the egg white with salt powder and cold water, until it becomes like a strong and translucent meringue.
We will add the sugar in the rain, mixing lightly until it melts well.
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
Separately with a fork we will beat the yolk together with the oil like mayonnaise.
After this mixing process we will put the yogurt, lemon juice, orange juice and lemon peel, mixing gently until the ingredients are well blended.
Lightly add the yolks over the egg whites, mixing in a lower step so as not to spread everything out of the bowl.
We will incorporate flour in the rain, but it will be mixed lightly from the bottom up, using a spatula.
The apple cubes will be added at the end to the dough.
Transfer the dough to tray large stove, prepared and lined with baking paper.
Dough sweet-sour cake will be placed in the preheated oven at 190 degrees for 40-45 minutes.
After ripening let the cake cool for 15 minutes tray, we will powder it with vanilla-flavored powdered sugar and cut as we want the shape.
To make it more attractive and appetizing, we will put edible flower decorations, or other sugar decorations.
In a large bowl put the oil and chopped red onion scales. Saute over low heat until soft and translucent. Add a pinch of salt.
Then add the finely chopped red cabbage as you want / can and let it soften. Then add the spices, sugar, vinegar and wine. Salt to taste and, after a few minutes, pour the water.
Cover the bowl with a lid and cook until the cabbage softens and the liquid has dropped. Stir in it occasionally and season with salt, sugar or vinegar, if needed.
Quality red cabbage is ready and can be served according to preferences, plain or with a red steak. Good luck!
*We had it on New Year's Eve next to a duck steak. Great!
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Sweet and sour cucumber salad
How to eat more vegetables? We learn to add something new every time. Now we will give a slightly sweet touch to a classic cucumber salad. It works especially in winter, when we need a lot of energy and it seems that simple vegetables no longer tempt us so much.
It can be a salad, which will surely impress guests in terms of both appearance and taste.
1.Heat the oven to 180 degrees (low temperature in gas ovens)
2.In a large bowl, using a mixer, mix the butter and sugar until a brown cream results.
3. Mix the flour with the baking powder
4.After incorporating the sugar into the butter, add the eggs one by one, then add the flour.
5. Mix everything well, then add the lemon peel. Stir well.
6. Take the forms of cakes and, with the help of a spoon, put them in the composition. Direct to the mouth and bake the cakes for about 30 minutes at 180 degrees, or until the dough is cooked and no longer sticks to the toothpick with which you try them.
7. When the cakes are almost ready, in a saucepan over low heat add the sugar and lemon juice for the syrup. The syrup is ready when the sugar melts. Take it off the heat and let it calm down
8. After the cakes are baked, take them out of the oven and let them cool a bit before removing them from the molds. Then place them on a plate and, with the help of a spoon, pour the lemon syrup over them.
* The amounts of sugar match our taste. Don't forget to taste the syrup and the dough before putting it in the forms, to add more sugar if you prefer sweeter cakes.
Duck leg boiled in oil and butter, with sweet and sour red cabbage
I have long set out to find one of the old cookbooks left over from my ancestors and to make a monumental recipe that no one has heard of. The big problem was that I borrowed a book from a friend and didn't return it when I promised, so I had to take my cooking care and finish my glorious literature.
Now what does that book have to do with, and more specifically, this whole food story, I'm trying to tell you right away.
The book was called "The Black Swan" by N. Nicholas Taleb, in which he talked about the "very unlikely impact" (it's an interesting book that I recommend - it's not about food). As I was very unlikely to present you with a swan meat recipe (if you have one, let me know), I decided to choose another flyer, namely the duck.
I've seen that many people avoid cooking duck (for various reasons) so I thought I'd show you a more "handy" way to make Confit du Canard, or in Romanian duck garnish, with the mention that it's not a you will be able to preserve it as you can through the traditional recipe, which includes a lot of duck lard, which is not easy to find with us, in its raw state (either it is expensive, or you do not have ducks with you).
I took two duck legs, cleaned them in the bone area with a knife and left them in the fridge overnight with salt (plenty), 2 bay leaves, thyme, pepper and crushed garlic. After I took them out of the fridge, I washed them (that's why I add a little more salt) and I wiped them well with water.
In a small pot (enough to fit two thighs next to each other) I put 200 ml. sunflower oil and 200 gr butter and I let the butter melt over very low heat, after which I cleaned all the foam that formed (almost, no one is perfect).
I put the thighs on and left them to boil for an hour and a half. Attention: the fire must be extremely small, they must not boil as in the soup pot (the basic technique proposes that they be left in lard for 4 hours in the oven over low heat). They must also be fully covered. If the mixture of butter and oil is not enough, add more oil. Those who have endless reserves of olive oil can only use olive oil.
For the cabbage, sauté a finely chopped onion with 2 cloves of garlic crushed in olive oil. Add half a finely chopped red cabbage (no fingers) and harden until it starts to soften (it becomes glossy).
Put 2 tablespoons brown sugar, two tablespoons currant jam (or berries, bitter cherries or whatever you have), 2 tablespoons vinegar, a tablespoon of lemon juice, salt, pepper and a small glass of water. Boil with a lid for 20 minutes (check from time to time not to work in vain).
You will see that in the end you will not be able to preserve it in lard anyway, and this method of cooking ensures an even more crunchy crust (thanks to the butter). The sweet and sour red cabbage is spectacular both in taste and color and I think you will proudly introduce it as a substitute for puree or other garnishes.
* Some of the dishes used by Andrei Alexandrescu are part of the Casual Cook range,
available in Auchan and on eMAG.
Grapes for the winter in a sweet and sour spicy marinade!
Many housewives pick cucumbers, tomatoes, mushrooms, etc. for the winter, and not every pickled fruit risks trying, and very bad! Let's marinate grapes together. You can use grapes of any color, separate berries or whole bunches. It is preferable to be pitted, but we have a pitted variety today. After marinating, the grapes acquire a particularly sweet-sour taste and a great aroma, becoming a wonderful appetizer with a glass of wine, a fine garnish for cooked meat or a refined ingredient for the cheese platter.
INGREDIENTS (FOR 4 JARS OF 0.65L):
-4 cinnamon sticks 3-4 cm
-2 teaspoons of pink peppercorns.
-1l of water (add 50-70 ml because it evaporates)
-70 ml of apple cider vinegar or 6% wine (80 ml & # 8211 4-5%, 45 ml - 9%).
METHOD OF PREPARATION:
1. Pour the water into the saucepan, add sugar and salt, mix and bring the syrup to a boil.
2. Separate the berries from the bunches, remove the damaged or damaged stalks and berries, then wash them thoroughly.
3. At the base of the jars, add cinnamon, allspice, cloves and pink pepper.
4. Fill the jars with grape berries, pour boiling syrup, cover with lids and leave for 20-30 minutes.
5. Drain the syrup back into the pan, add vinegar and 50-70 ml of water, bring the marinade to the boil and pour into jars to the edges.
6. Close the jars tightly, turn them upside down, cover them with something warm and leave them overnight.
Marinated grapes can be prepared by the quick method: place the berries or bunches in the bowl, pour the boiling marinade over them, let them cool to room temperature and refrigerate. In 3-4 days, the grapes will be ready to be tasted. Black and white grapes can be marinated in the same container. In this case, the white berries will have a light pink hue. The berries can be used as a decoration for various meat dishes, vegetables, canapés, appetizers, salads and fruit desserts.