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Plum jam with walnut kernels

Plum jam with walnut kernels


I made something else for the pantry (who will consume them remains to be seen !!)
These are my methods for jam and compote, until last year we did not pass the fruit to the jam but I noticed that it is more pleasant

  • 4 kg of plums
  • 2 kg of sugar
  • 200 g walnut kernels
  • 1 lemon

Servings: 6

Preparation time: less than 90 minutes

RECIPE PREPARATION Plum jam with walnut kernels:

Washed plums, peeled, put them in a bowl of sugared sugar on the fire, stirring not to stick to the bottom of the bowl, after 30 minutes of cooking, during which time we gather the foam that forms, turn off the heat and after it has cooled pass the plums with the vertical blender, put them on the fire again, add the chopped walnut kernel with the knife, let it simmer for another 30 minutes, finally squeeze the lemon and then put the hot jam in the jars, keep the jars with the lids down until they cool a little then store them in the pantry.


Squeeze with plum jam and walnut kernels

That's what the housewives from the village call it and under this name it will be included in the list of culinary recipes on Bunica.md, because I care a lot about what my mother once cooked when I was a child. How many we do not cook now and how many bakes we do not know from the internet, but what I knew from the housewives of yesteryear I would not want to remain in the shadows, but to keep them, to give them color, to give them life, because they are really special. they are the goodness with which we grew up and which we once enjoyed.

Ingredients for 4 pieces: 300 ml milk, 300 ml chisleag or kefir, 6 eggs, 200 -300 gr sugar (depending on how sweet you like) 1 teaspoon salt, 1.5 packet of vanilla sugar, 25-30 gr. fresh yeast, 50 ml oil, flour (soft dough).

Filling: plum jam, walnut kernels, 1 sachet of vanilla sugar.

Preparation: the ingredients must be removed from the fridge in advance. In a little warm milk, mix the yeast. Mix the eggs with the sugar, vanilla sugar and salt until dissolved. Add the oil and mix. In the mixed eggs add the warm dairy products, the dissolved yeast and slowly incorporate the flour. Knead the dough well, well (about 10 minutes), grease it with oil, put a film over it, cover it with a towel and let it rest for 1 hour in a warm place.

After 1 hour, knead the dough once more, cover it for 20-30 minutes. to sit and shape the strudels.


Before putting the filling on the sheet, grease it with a little oil, let it rest a little, then roll it.


We put the shaped strudes in the tray lined with paper and greased with a little oil.

Let the oysters rest in the pan for 30-35 minutes, then grease them with egg and put them in the oven to bake.

Bake the oysters for 35-40 minutes. at 180C until nicely browned.


It's a simple and easy recipe to make, and if you're in a time crunch, it's definitely a good solution.

Ingredients

  • 150 grams of ground walnuts
  • 150 grams of sugar
  • 75 ml of oil
  • 40 grams of cocoa
  • 350 grams of flour
  • 4 tablespoons jam (plum)
  • 350 ml of plain water (lukewarm)
  • a teaspoon of vinegar
  • half an envelope of baking powder
  • 70 grams of dark chocolate
  • a teaspoon of oil
  • 3 tablespoons hot water
  • a teaspoon of date syrup (honey or any other natural sweetener)

Method of preparation

Put the baking powder, cocoa powder and ground walnuts over the flour and mix. Add the sugar over the lukewarm plain water and mix until completely dissolved. Add the oil and vinegar and mix well.

Pour the liquid ingredients over the dry ones and mix until completely combined. Add the jam and continue to mix until smooth. We prepare a tray with dimensions of 35 & # 21520 cm in which we arrange baking paper, and in which we then pour the composition for blackberry.

Level lightly on top and place the tray in the oven heated to 180 degrees for 35-45 minutes. When the cake passes the toothpick test, take it out of the oven and let it cool completely in the form. A little more and we will fast the black cake with jam and walnuts will be ready.

If you also want icing: melt the chocolate and put honey on it, 3 tablespoons of hot water and a teaspoon of oil, then mix.

We cut the fasting cake completely cooled into pieces, which we take out on a grill under which we put a plate. Glaze each piece and sprinkle almond flakes, walnut kernels or coconut on top.


Fasting cake with walnuts and jam

Fasting cake with walnuts and jam, Georgiana recipe. Plum jam can also be replaced by hardened grated apples or it can be. At the end, incorporate the jam. Fluffy Pancakes, Fasting Cakes and other Simple Cakes Cristina G. Pancakes with beets, oranges and.

Fasting muffins with apples, beets and cinnamon Fasting muffins with plums and butter. Recipes Video & rsaquo Recipes of Jamilacuisine Sweets. Even those without sugar are good. Rating: 4.2 & # 8211 32 votes & # 8211 1 hour 15 min. You have to try POST BLACK, o. Dear ones, this fasting black is so fluffy, so alluring, that with.

Fasting croissants with plum and walnut jam - very. Pies with plum or jam magiun - on a slab or. Fasting blackberry with jam and nuts is a delicious cake, easy to make.


Plum jam recipe with walnuts

Ideal to be served with toast and butter, or to be added to cakes, plum jam is one of the most prepared recipes by housewives. To get a delicious composition that can be eaten plain, or even with ice cream, you only need a few ingredients, as follows:

Method of preparation: Wash the fruit, cut, remove the seeds, cut into cubes and place in a bowl, over which the sugar is added. Set aside for a few hours, during which time the plums leave their juice.

When the sugar has melted, put the composition on medium heat for half an hour. In parallel, grind the walnut kernels and fry them in a pan until they become crispy.

How to make the best plum jam

After the plums have boiled, add the walnut kernels and mix well. Put the jam in sterilized jars while it is still hot, put the lids on and let it cool for a few hours. The jars are stored in a dark and cool space, or, why not, in the refrigerator.


Fasting croissants with jam and walnuts, tender and fluffy- Here's how easy they are to make

I rubbed the yeast with 2 tablespoons of sugar until liquefied and poured over it 150 ml of warm water. In a bowl I put on the fire 100 ml of water with two tablespoons of sugar, grated lemon and orange peel and orange juice and left until the sugar melts.

The result was a syrup from which I stopped a little to grease the croissants, and I used the rest for the dough.

I rubbed the margarine with 4 tablespoons of powdered sugar, added the liquefied yeast, then the lukewarm syrup, the vinegar in which I extinguished the baking soda and began to incorporate the flour.

I turned the dough over on the board and kneaded for a few minutes, then dripped oil on my hands and on the board so that the dough would not stick. I did this until I got a non-sticky dough like in a cake.

I covered and left to rise for 15 minutes.

I crushed the walnut kernel and mixed it with the plum jam.

I had some sweet and sour jam.

I spread the dough on a round work table and cut it into 8 almost equal parts, placed the walnut jam at the base of the molds and rolled towards the tops.

I lined the paper tray, placed the croissants, and put them in the oven at 200 degrees for 20 minutes, then took them out and greased them with some of the stopped syrup, then put them back in the oven for 15 minutes, then repeated. operation.


Fresh croissants with jam and walnuts

Cornulet, sn = Cake filled with shit, walnuts, etc. horn-shaped. That's what DEX says about croissants. But I, the Transylvanian get-beget, can tell you so much more about donuts! And today I tell you one of my favorite recipes - tender croissants with jam and walnuts!

In all our nation (that is, not only my mother and Grandma Sia, but our extended family) there is a true cult of donuts and every recipe, of mother, aunts, grandparents, has at least 3-4-5 donut recipes! Fasting croissants, lard croissants, butter croissants, croissants with shit and, instead of honors, the corn cones with plum plum, or the one we know in Transylvania as “silvoit”. Magiun will be used today in the recipe for tender Cornulete with walnuts, magiun that we mix with coarsely chopped walnuts, to feel their taste and aroma!

I know that normally, for croissants and cakes a piece, we are talking about "a portion" when we refer to 30-40 pieces. But in my family, such cakes have as a unit of measurement the "vailing", ie a tidal vessel, in which the dough is kneaded. And recipes with leavened dough always start with a minimum of 1 kg of flour. So, if you have a large family, many guests at the holiday meals or wait for many carolers, double the quantities of the recipe.


250 gr lard
150 gr powdered sugar
100 gr sour cream or yogurt
2 eggs
1 teaspoon of vinegar
1 packet of baking powder
sifted flour, as much as it contains (I had about 600 gr)
plum jam
nut 100 gr

They are very easy to prepare, so get to work!

Mix the lard with the powdered sugar in a bowl, then add the eggs and sour cream. Mix with a tablespoon of wood until a cream is formed and it's time to add the vinegar.
We start to add flour, spoon by spoon, we put the baking powder, we add more flour, until the dough can no longer be handled with a spoon and we knead by hand, adding flour until this fluffy dough sticks to our hands.
It is time to put it in a plastic wrap, to place it well, so that it cools evenly, because it will spend about 1 hour in the refrigerator.
After it has cooled in the fridge, we take suitable pieces of it, and we spread it with a rolling pin, on a worktop, powdered with flour, thin sheet. With the help of a bowl, we made a circle on our dough, removed the edges, and cut the sheet into quadrants, like slices of pizza (in half, then in quarters and again).
I mixed the jam with the walnut and put a small amount in each dial, on the outside, from where I started to turn inwards.
I bent the croissants a bit, like a crescent and I placed them in the stove tray, I put the tray in the oven heated to a temperature of 190 degrees, for a fixed 20 min.
Then take them out, let them cool a bit, but dust them with powdered sugar while they are still warm.

In the movie below you can follow the preparation method


Because I still made plum jam this fall, I decided to make a cake with plum jam and walnuts.

An autumn delight. Separate the egg whites from the yolks. Beat the egg whites until stiff, add a little sugar and vanilla sugar and beat until they harden like a meringue. Add the oil. Beat the yolks separately with a pinch of salt. Over the egg whites, incorporate the yolk mixture and mix with a spoon to homogenize. Gradually add the flour and mix. Grease the large bowl of the Multicooker with oil. Put the composition and select BAKE, 40 minutes, 150 degrees. Meanwhile, I added the plum jam with the walnut kernels to a bowl. 10 minutes before the end of the program I opened the lid and put the composition with walnuts and jam. When the program ended I left the cake there to cool.

If the jam mixed with walnut crumbs is too thin / soft, you can put 2-3 simple biscuits to strengthen the composition. You can put more plum jam to get the cake higher.

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