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Apricot jam and walnut kernels

Apricot jam and walnut kernels


Apricots washed and swabbed with a towel are broken in half, removing the seeds.

Meanwhile, put the sugar and water in a pot of about 4 liters. When the sugar has dissolved you can put the apricots. Leave it to boil at the right heat and in the meantime we take the foam with a special wooden spoon for the sweets. When it is almost ready, you can put walnuts, lemon peel and juice, let it boil for another 5 minutes and turn off the heat. Leave it for 15 minutes and put it in jars that are well covered with towels until they cool completely.

Good appetite.


Jam cake top:

Mix eggs with a pinch of salt until they turn white and double in volume. Add powdered sugar, vanilla essence, oil and milk, then flour mixed with baking powder. We will have a composition like a thicker cream, just like the cake.

Pour half of the composition into the tray (20/30 cm) lined with baking paper and put in the oven heated to 180 degrees (150 degrees electric oven, with ventilation) for 10-15 minutes, until the top takes on consistency.

Meanwhile, mix the slightly heated jam with ground walnuts.

  • put as much ground walnuts in the jam as you can to get a paste
  • if you consider it necessary you can add 1-2 tablespoons of sugar
  • 1 drop of almond essence will give it a special taste

Remove the tray, evenly distribute the jam cream with walnuts and cover with the other half of the dough.

Bake again for about 30 minutes, until cake poured with jam and walnuts lightly brown on top.


Apricot Gem Ingredient:

  • 5 kilograms of pitted apricots weighed without seeds
  • 3.75 & # 8211 5 kilograms of sugar (ie a sugar / fruit ratio from 0.75: 1 to 1: 1, according to taste)
  • juice of 1 lemon or, failing that, ½ sachet of lemon salt

In addition, we need:

Preparation of apricot jam & # 8211 first stage

1. Wash the apricots, clean the seeds and place them in a large bowl.

2. Put the apricots on the stove, over low heat, stirring periodically. They tend to stick to the bottom of the vessel.

Boiling sugar-free fruits has the role of removing a large part of the water contained in them. We will do this before adding the sugar, in order to prevent its caramelization, which leads to obtaining jams (jams, marmalades) that are too dark.

Preparation of apricot jam & # 8211 the second stage

3. After the fruit has boiled for 30 minutes and softened well, you can add sugar. I wanted an apricot jam with a fine consistency. For this, I turned the fruit into puree using a hand blender. This step is not mandatory, the fruits can be left whole, if preferred. However, during the boiling of point 2, stirring frequently, the fruit will still crush.

4. Whether you pass the fruit, turning it into puree, or not, after the first 30 minutes of boiling it is time to add the juice or lemon salt. Now add the whole amount of sugar.

5. Mix everything thoroughly. Let it continue to boil. Soon, the impurities contained in the sugar will rise in the form of foam. It must be removed as it forms. Simply choose the foam from the surface with a spoon and set aside.

6. After adding the sugar, boil the jam until it decreases to the desired consistency. During this time, the foam is removed several times. Wipe the edge of the bowl repeatedly with a damp towel to prevent the jam adhering to the dish from caramelizing and giving the whole quantity a dark color and unpleasant taste. Boiling time differs depending on the water content of the fruit. If a lot of water has been removed by boiling without sugar, it will bind much faster. When the jam takes on the appearance of a fluid paste it is ready.

Eventually, it can be tried by pulling the fire pot and removing a small amount of apricot jam on a plate that is placed in the freezer. If, after cooling, the consistency suits you, it's ready, if not, put the pot back on the fire.

Bottling

7. Start filling the sterilized and dry jars with jam. Here's how I sterilize the jars. It is important to place each jar on a metal tray or saucer or simply place the jar on top of a knife blade. The metal will take over the thermal shock, so we will prevent the jars from breaking when we pour the hot jam.

Sterilization

8. Meanwhile, turn on the oven and heat it to 100-110 ° C. As the jars fill with the hot jam, put the lids on and turn them upside down. When the filling is finished, turn the jars over and place them on a metal tray. Put the tray with jars in the oven and leave it there for 30 minutes, then turn off the oven and leave the jars with apricot jam in the oven until they cool. The jam will last without problems even for a few years, although it does not contain any preservatives.

Another way to sterilize the contents of the jars is to put the jars full of hot jam, with well-screwed lids, in a & # 8222 nest & # 8221 of several layers of textiles (blankets, thick towels), to cover well and allow to cool slowly. In fact, it is important to keep the jars at a high temperature for a longer period of time, without being able to continue cooking, in which case the contents would caramelize.


As you can see, a good and natural jam does not involve such a great effort, it is really easy to make, very tasty and if it is prepared carefully, it will be very good-looking.


Apricot jam and walnut kernel - Recipes

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Jerbo balls with biscuits, walnuts, apricot jam and chocolate icing

Bilute Jerbo. Biscuit ball recipe. Jerbo truffles with biscuits, ground walnuts and apricot jam. Bilute Greta Garbo. Simple cookie ball recipe..

While looking for a new recipe for the holidays, my eyes fell on a Hungarian recipe for biscuit balls, ground walnuts and sour apricot jam, called Jerbo, after the famous cake. I found the combination very interesting and as I did not plan to prepare the cake, I tested them. We really liked them and they will definitely stay on the list of holiday sweets. I'm not saying how easy it is to prepare, even a beginner or a child can make them.


How to make a recipe for apricot-peach cookies?

How to make shells and cream, how to fill and decorate them apricot-peach cookies, tender and fragrant, I invite you to see in the video below.

You can use natural dyes: beetroot or spinach juice, saffron or turmeric & hellip

They can also be decorated with leaves, to look more like real fruits. They are extremely appreciated even in Italy (they are found in the famous pastry shops). The Italian recipe is slightly different, the filling is made of custard or Nutella, and instead of dye, the peaches are passed through Alchermes liqueur & # 128578

I wish you good appetite and increase your tasty cooking!

The cookie recipe was tried by the readers of the blog Pofta Buna !, you have the results below:


NUT AND GEM COOKIES

We need:
200g brown sugar
100 g soft butter or margarine
1 egg (yolk separated from egg white)
1/2 teaspoon vanilla
140 g flour
1/4 teaspoon salt
75 g finely chopped walnuts
jam that you will like
(I put plums with peaches)& ndash quantities for 35 pieces & ndash

Mix the sugar (be sure to add brown sugar, if not all, at least partially)
butter, vanilla and egg yolk.

Add flour. You get a pretty hard shell:

Put the cake in the fridge divided into 2.

We take the two balls in turn and turn them into balls with a diameter of about 2 cm
(work quickly with the hull because it softens quickly).

The balls thus obtained are given through beaten egg whites, then through walnuts.
They are placed on the tray at a distance of 2 cm between them.

Press each ball in the center with your thumb (I used the tail of a potato peeler).

This is what they looked like before putting them in the oven:

Bake at 180 degrees for about 10 minutes or until they are ready (for me it took about 15 minutes).
Check them from time to time, because they tend to & ldquoimprastia & rdquo during baking
and no longer retains its uniform round shape.
Before taking them out of the oven for about 3-4 minutes, I took them out, & ldquoremodelat & rdquo a little with the help of the knife on the sides
and with the help of a cylindrical spoon tail, I pressed on the middle recess.
Sounds complicated, but I assure you it's not & hellip
This is how they looked taken out of the oven:

Leave to cool for 1 minute then place on a plate.
After 30 minutes, fill with jam
(I put plums with peaches & ndash it seems to me that the sour jam goes best with walnuts & hellip).
If you want the jam to stay longer & ldquoteapan & rdquo and not stick because of him the cookies between them,
you can do like me: I dissolved 1/2 teaspoon of gelatin (or maybe even less) in a little water
& ndash according to the instructions & ndash and I mixed with the jam.
Then, do not overlap them, let the jam harden (possibly somewhere cold).

They are wonderful! Slightly crunchy on the first day due to brown sugar, but melts in the mouth.
After a day it softens but they remain delicious.
I recommend them with confidence. I am a declared fan.


Apricot jam cake and walnut meringue

There are some recipes that follow you. You tasted them once, a long time ago, and since then you keep thinking about them. So do I with this cake. I ate it at a wedding in Brasov. It was before & # 821789 and the various sweets, which were much better, had been prepared by an old lady, famous & # 8211 it seems & # 8211 all over the city. I sat down next to the tray with this cake and didn't get up. At that time I was weak and dead and we ate like a small African village. What times!

A few weeks ago, I found this recipe and tried it. Since then, once a week, I eat from it and I imagine that I am still weak, with a steel metabolism. Great thing and this self-suggestion.

ingredients

140g butter without salt, at room temperature

grated peel of half a lemon

1 cup walnut kernels, ground

Preheat the oven to 190 degrees Celsius.

In a bowl, mix the butter, egg yolks, grated lemon peel and 100g sugar.

In a saucepan, combine the baking soda with a little lemon juice. Add it to the mixture above. Continue to mix, add sifted flour and mix one more turn. You will get a fairly firm dough, which will gradually gather in a sphere.

Separately, prepare the bezau. Beat the egg whites with the mixer until they retain their shape. Gradually add the remaining 200g of sugar and continue beating until the foam is hard. Add the ground walnuts and mix.

Prepare a tray lined with baking paper. Spread the dough on the bottom of the tray, with wet fingers, until you get a uniform layer. Top with a uniform layer of apricot jam. Cover with the beaten egg whites with sugar and walnuts. Bake for 25 minutes, until the meringue is slightly browned on the surface.

Remove from the oven, let cool in the pan for about 10 minutes. Cut into suitable pieces. Eat freely, as if you were weak, young and without any worries!


Puff pastry with walnuts and apricot jam






This puff pastry stuffed it's done quickly (it's for those in time crisis) and I guarantee it's very good.
For four rolls I needed the following ingredients:

a packet of puff pastry dough (800gr)
walnut filling
150gr ground walnuts
50gr chocolate
25g butter (margarine)
rum essence

filled with jam
apricot jam (or whatever you want) 5 lg
2 lg breadcrumbs (use it only if the jam is thinner)

Method of preparation

Thaw the dough and cut it (using a knife heated on a flame) into 8 equal strips. On two of them I spread the jam composition and on the other two the walnut one, which I prepared like this: I melted the chocolate in the microwave. then I added the butter and then I poured it over the walnut, mixing it well and flavoring it with rum essence.
Grease the edge of the strips on which I put the composition with a little beaten egg white, place the second strip that I cut from place to place and press the edges with a fork. Grease with beaten egg yolk and bake over high heat. until it browns nicely. If you are fasting then give up the egg. Possibly grease with a concentrated sugar syrup or a little honey. Or you can leave it so simple.
Various fillings can be used according to preference.

Those who prepare it for fasting no longer grease it with egg on top, and when replacing the walnut filling, they replace the butter with margarine.


  • For the countertop:
  • 300 g flour
  • 200 g of plum jam or marmalade
  • 100 g sugar (or depending on how sweet the jam is)
  • 100 ml oil
  • 200 ml carbonated mineral water
  • 2 tablespoons cocoa
  • 100 g coarsely ground walnuts
  • 1 sachet of baking powder
  • a bicarbonate knife
  • 2 teaspoons rum essence
  • a pinch of salt
  • For the chocolate icing:
  • 100 g dark chocolate (fasting)
  • 1-2 tablespoons sugar
  • 1 tablespoon water
  • with a few drops of oil

Preheat the oven to 180 degrees.
In a bowl, mix the oil with the water and jam and, depending on the taste, add powdered sugar.
Sift the flour & icirc together with the cocoa, baking powder and baking soda and add them over the ingredients in the bowl.
Homogenize the composition well, then add the walnuts, a pinch of salt and the essence.
Let the composition rest for 10 minutes, to activate the baking powder and baking soda, and the acidity of the carbonated mineral water.
Wallpaper a 20/20 tray with baking paper and cover the composition with blackberry jam and walnuts.
Bake the cake for 30-35 minutes at 180 degrees.

For the icing, melt the chocolate in a bain marie, mixed with water, oil and sugar, to taste, and immediately spread it over the already cooled blackberry.
Sprinkle with walnut kernels on top, let the icing harden, then slice and serve the delicious fasting blackberry with jam and nuts, with your loved ones.