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Bow and nut bread

Bow and nut bread


A dessert with childhood memories prepared quickly. A more unpopular version of walnut noodles. Good, they were too good, too like in the country :)))

  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1 can pesmet
  • 1 cup ground walnuts
  • 1 tablespoon ground cinnamon
  • 2 tablespoons brown sugar
  • 500 gr bows - durum wheat pasta
  • cherries from jam - at your discretion
  • a few walnut kernels - for decoration
  • salt

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Bow with walnut and breadcrumbs:

The bows are boiled in boiling water with very little salt [preferably harder or softer]. Drain the water.

In a large skillet pan [I used the Tefa wok], melt the butter in oil.

Temper the breadcrumbs in this mixture, stirring until golden.

Remove the pan from the heat and add the ground walnuts, cinnamon and sugar.

Incorporate the pasta into the rest of the mixture.

Serve the bowls with walnuts and breadcrumbs richly decorated with cherry jam [or other jam] and walnut kernels.

Tips sites

1

Because the cherries in the jam were very sweet, I used less sugar in the mixture of walnuts and breadcrumbs.

2

You can use pasta with other shapes, as you prefer.

3

If you want this sweet to be fasting, give up butter.


Savarine with breadcrumbs

I love savarins, when I was in high school I bought two of them and sat down at a more secluded table so that no one would see me eating them :). I would say that the situation hasn't changed much, only that now I'm tired of the ones I bought that don't have anything of the taste from long ago (or maybe I didn't find the right confectionery) I make them at home and eat as much as I want, I even put pictures on net for everyone to see :)).

The recipe below is very simple, I have another version on the blog but without breadcrumbs. This is just as easy to do as if the taste is close to childhood. I did not specify the weight I used as a unit of measure spoon (as in the past) :)

Ingredients for 14 pieces classic shapes:

1. Mix the egg whites with the sugar until you get a glossy meringue, gradually add the yolks, mix well and then gradually add the flour mixed with breadcrumbs, stirring lightly over the head. Fill the savarine forms about 3/4 well greased with water and bake at 180 degrees for 10 minutes.


2. Let them cool a bit and then take them out with a toothpick, so they don't break easily.


3. We make the syrup from 250ml of water and 150g of sugar, let it boil and then we add a little rum essence.
4. 500ml cream for whipped cream mix well with 4-5 tablespoons of sugar.

5. Cut the savarine lids with a serrated knife and syrup the savarins well with a spoon and then fill them with whipped cream.

The recipe is taken from a group.

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Pasta with breadcrumbs and walnuts

This dish always reminds me of my childhood, and the aroma of cinnamon and walnut fits perfectly with the weather outside. We often served them with sugar on top, but for the little ones a few drops of honey are enough!
What dishes remind you of childhood?

Ingredient:
& # 8211 100 gr fossil paste
& # 8211 3 tablespoons breadcrumbs
& # 8211 1 teaspoon coconut sugar
& # 8211 finely ground walnut
& # 8211 cinnamon
& # 8211 nutmeg
& # 8211 natural honey
& # 8211 melted butter

Method of preparation:
Boil the pasta according to the instructions on the package in water or milk.
The breadcrumbs are mixed with cinnamon, nutmeg, walnuts and coconut sugar and heated in a non-stick pan, without added fat. Remove from the heat and add a little melted butter.
Mix well and add over the pasta until the breadcrumbs mixture is well incorporated.
When serving, add a little natural honey.


WRAPPED WEDGE WITH GEM AND WALNUT

INGREDIENT:

500 g flour
20 g of fresh yeast
100 g sugar
150 ml of warm milk
100 g butter
2 eggs
1 pinch of salt
grated peel from 1 orange
1/2 teaspoon vanilla essence
powdered sugar for wallpaper

For filling:
6 tablespoons jam
100 g ground walnuts

To start, put the yeast in a cup with a spoonful of sugar and cover with warm milk. Let it rise, meanwhile preparing the future dough by mixing the butter with the sugar, until they become creamy.

Add orange peel, vanilla essence, then beaten eggs with the rest of the warm milk. Stir until the composition is optimized.
Pour the yeast and mix. At the end, gradually add the flour.

We will knead the dough a little, about 5 minutes, until it becomes smooth and non-sticky. We cover it and let it grow until it doubles in volume.

Spread the dough on a board. We cut strips about 15 cm long and 3-4 cm wide. In the middle of each strip we put jam and walnuts, then we fold them in half, lengthwise, as if we wanted to glue them. We take two strips and weave them, twisting them, putting one end at the top and the second at the bottom, under & # 8220gogoasa & # 8221.

We put them directly in the baking tray, which we lined with baking paper and bake them in the preheated oven at 180 ° C for 20 minutes.

When we take them out of the oven, we line them with powdered sugar.
Wait for it to cool then serve.
The question is who has the patience to wait?


Dessert: Boiled paprika with breadcrumbs and walnuts

Here I managed to mobilize and post the long-awaited recipe for & # 8220cooked boiled potatoes & # 8221.

150 g gray
1 egg yolk or
1 l sana or kefir
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
2 tablespoons vanilla essence
3-4 tablespoons honey (or sugar)
1 tablespoon butter
1/2 cane breadcrumbs
3 tablespoons ground walnuts
1 sachet of vanilla sugar (optional)

Put it healthy on a low heat in a pot. Stir constantly and when it starts to separate, add the semolina gradually, in the rain. Add cardamom, cinnamon, vanilla, beaten egg yolk and honey. Stir over low heat until the composition becomes homogeneous and relatively thick, as for a harder polenta. Remove from the heat and in a frying pan put the butter and then the breadcrumbs and walnuts, and at the end add the vanilla sugar. Stir continuously until the composition turns brown. With a spoon, take the composition from the pot and make some balls that you throw in the breadcrumbs. That's about all you need. If you want you can add cow's cheese in the composition but in this case you have to put a more semolina idea. Depending on your preference, these papanasi can be filled with fruit or magiun. I hope you like it! :)


Recipes fried pies old Transylvanian recipe

Old French Transylvanian recipe fried pies. Recipes (recipes, ducklings) these are simple pies that are fried in oil. The dough is elastic and non-sticky that must be folded 1-2 times to develop air chambers. Recipes are made quickly and eaten even faster!

These are very good fried pies! We tell them too nets, nets or rats and we do them especially in winter. Everyone puts on what they like: salted cream cheese, sour cream, grated cheese, telemea or jams. There are many recipes for recipes, with more or less fat in the dough. Some are made of strudel type, with an ultra-thin sheet greased with a lot of lard. I find them heavier & # 8230 especially after they are fried in oil.

The thin sheet of stretched pie is made as explained in this recipe.

I have the most pleasant memories about recipes (when I learned to make them) from a vacation spent in Cluj (around 1985), in the house of my aunt Ica (called & # 8222Mama Ica & # 8221). We were already moved to Arad and during the holidays we always passed through our native Cluj.

I see myself in the kitchen of the house in Cluj, with my cousin Cristina and her grandmother, Mother Ica. Mother Ica had such a crystal clear and feminine voice & # 8230 I still hear her. She could tell us so much about her childhood in Apuseni or during the school pension she attended. I was laughing with tears together with my cousin Cristina, hearing her imitate her former colleagues and especially her teachers. And while talking and laughing, he put his hand on a bowl and began to cook us something good. So with the recipes. He told us the recipe as a poem & # 8211 look, I know it even now: 11 tablespoons of flour to which 7 milk, 3 oil and 1 egg are added. He taught us how to memorize the quantities: 11 (flour) = 7 (milk) + 3 (oil) + 1 (egg). He would put us both to knead and spread the dough, cut it and fry it. Good to catch us!

The recipes came out red and basic, airy and crunchy.

I turned the quantities I mentioned today into grams (although I still use the soup spoon to measure).

I established that my soup spoon can hold 11 ml (milk or oil) and 22 g of flour (if the spoon is filled with more but not even the top).

The portion indicated in & # 8222poetry & # 8221 would mean:

I don't think I've ever made cuts from just a serving of ingredients. I get about 5 pieces. So below I gave the quantities for the double portion. In the pictures you can see that I did the triple version (because I was going to an outdoor party where there were several people). From the quantities below you get 10 large or 20 smaller recipes.


How do we prepare the recipe for lies (dry, sieve, bow)?

The first time we mix the flour with the salt with a whisk to distribute evenly. We mix the rest of the wet ingredients in a large bowl until it becomes a homogeneous composition. In order for the butter to incorporate well, it must either be melted or left at room temperature for about 1 hour to soften.

Gradually add the flour and mix and then turn everything over on the board and knead it, adding as much flour as possible. The dough should be relatively soft and elastic. When kneading it is good to bend it from the edge to the middle to incorporate as much air as possible.

If you accidentally add too much flour, a little sour cream will solve the problem.

Cover the dough with a clean kitchen towel and leave it for 10-15 minutes to become more elastic and easier to spread.

Spread the dough sheet on the very lightly floured board, until it is about 2-3 mm thick. When we spread the sheet with the twister, it being very elastic, it is good to turn it from side to side from time to time to make it easier for us to handle.

Lies, dry, sieves, bows

With a knife with a very sharp blade (or with roulette with a wavy edge) we first cut lines parallel to the sides of the sheet, at a distance of about 2-3 cm, depending on how big we want to come out. Then we make diagonal cuts at the same distance.

Some diamonds will form. Then we will grow each rhombus in the middle, 1-2 cm. We lift one piece at a time and pass a corner through the notch made in the middle, so that it looks like a knot.

After we have prepared all the pieces of the lies, we fry them in an oil bath, 2-3 minutes until they brown nicely on both sides.

We take out the lies on a napkin to absorb the oil and we immediately powder them with powdered sugar, then we can serve them. They should be allowed to cool a bit, but when the appetite is high & hellip

The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.

Maria is the living proof of the fact that a young woman can not only be beautiful and smart, but also cook very well.


The recipe for puddings with walnuts or breadcrumbs & # 8211 nudli, vuțărli

The recipe for puddings with walnuts or breadcrumbs & # 8211 nudli, vuțărli. In Sibiu it is called vuțăle or vuțărli (from Wuzerl & # 8211 lb. German), in Arad it is called nudli. Basically there are some elongated dumplings made of potato dough, boiled and then powdered in abundance with sugar, ground walnuts or fried breadcrumbs. They bring back to our homes the memories from childhood, from our grandparents' house.

As we call them puddings or puddings, nudli or vuțărli, it is clear that we are talking about the dough with boiled potatoes from which plum dumplings (dumplings) are made & # 8211 recipe here.

The Germans call them Nudeln (Schupfnudeln) which translates to & # 8222taietei & # 8221. The Hungarians took the name of nudli (diminutive) while in the Saxon areas of Transylvania they are called vuțărli (from Wuzerl). The Italians have gnocchi, prepared in the same style. The Germans and the Italians fry these stews in the pan a little, after they boil them. They can also be served salted with onions, ham, salt and pepper or with grated cheese (Parmesan).

We like it in all ways: with poppy seeds, with walnut or breadcrumbs. Poppy whore recipe you can find it here.

My father also ate puddings with walnuts and honey or poppy seeds and honey, as his grandmother used to do.

From the beginning it must be said that whenever we are dealing with a potato dough we have to follow some rules:

  • the potatoes must be white, floury
  • they are boiled in their skins (or baked in the oven at 100 ° C until soft). If you peel them before boiling, the potatoes will absorb a lot of water.
  • the potatoes are not mixed, they are not blended but they are passed through the special press or they are grated on the grater with small meshes

If you do not follow these rules, the dough will be sticky, sticky, you will need a lot of flour to be able to process it and implicitly the result will be either uncooked or rubberized, gray and heavy, instead of having a light, soft dough. , not loaded with much flour.

From the ingredients below you get approx. 4 servings of stinky nudli & # 8211 with walnut or breadcrumbs


How to make pangasius fish

We prepare first aluminum foil (we will cut it longer in length, so that it exceeds the fish fillet by 4-5 cm at the ends)

Brush aluminum foil with oil or butter (by preference)

Every pangasius fish fillet we will cut it along in two or three parts.

It will with salt and pepper, after which we will place it in aluminum foil and a few lemon slices.

Vom strange aluminum foil as a batch (meaning we will join the heads) so that steam not to be able to go out while at oven.

On a stove tray or on a barbeque we will introduce fish into the the oven preheated for 200 degrees about 20 min.

After the time of cooking expired, take out fish in the oven.

We carefully unwrap it from folie, we put him on a PLATEAU Together with curry sauce with vegetables.

We'll decorate it a little freshly chopped parsley.

Can be served with rice garnish simple and with Rye bread.


Video: ΣΠΑΣΤΗΡΑ ΚΑΡΥΔΙΟΥ