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It is a compote that I really like to consume in this cold season ... with the aroma of orange, cinnamon ... mmmm .... with small, with big I am waiting for you at a portion that I made it reach for everyone .
- 20 apples (they were small that's why I put so many)
- 11 tablespoons sugar
- 1 sachet of vanilla sugar
- Orange peel
- and of course water
Preparation time: less than 30 minutes
RECIPE PREPARATION Flavored apple compote:
Wash the apples and peel them. Then cut them into cubes (or as you prefer). We put them in a larger pot and put twice the amount of apples (if you get a bowl of chopped apples, then put 2 bowls of water .. I do so ... but you do as you please). Put the pot on the stove at the right heat. When it starts to boil, add the sugar, vanilla sugar and a little cinnamon. Bring to a boil until the apples are slightly softened.
Wash an orange. Break a few pieces of peel from it. When the compote is ready, add the pieces of orange peel, bring 2-3 more boils and turn off the stove. Leave to cool then eat as much as you want.
Pandispan with apple compote, anise and cinnamon
I really like these English pandispans like this, they have a special & # 8222stil & # 8221 and I think they fit me very well as a style, if I may call it a cake.
They contain butter, sugar, flour, egg like almost any cake, but they have a special texture in my opinion, it's a dense, fluffy and fragrant pandispan, like no other.
Eh & # 8230 starting from this idea, with our own improvisations, we created this Pandispan with apple compote, anise and cinnamon, absolutely delicious and suitable for this cold weather outside.
300 gr butter at room temperature
seeds from a vanilla pod
I mixed the butter well with the sugar until an aerated and delicious foam formed, then I added one egg at a time, together with a spoonful of flour (so as not to cut the butter cream), I mixed well and finally I I added the whipped milk and the rest of the flour mixed with the baking soda, the vanilla seeds and I baked the dough until it passed the toothpick test.
Until the dough is baked, I prepare the compote. I washed the apples well, cut them into suitable cubes with the peel, then in a saucepan I put water, sugar, anise, cinnamon and apples and let it boil until the apples have softened.
After the pandispan was baked, I drilled it from place to place with a toothpick and poured apple compote over it (while it was still hot) and soaked the top well.
The cake can be served with or without sweet cream, depending on everyone's taste and preferences.
What hot drink goes well in cold weather? Apple compote, fragrant, fragrant, which I love in winter, but it's perfect and cold, from the fridge, when the sun burns hard & # 8230
1.2 kilograms of apples
300 grams of sugar
1 cinnamon stick
1 star anise
1.5 liters of water
Put the washed, cleaned and sliced apples in water, adding sugar, cinnamon, anise and orange peel. Boil over medium to low heat for about 10-12 minutes, or until the fruits become soft (depending on the variety of apples and the thickness of the slices). When the fruits are soft, the compote is ready and we take it off the heat.
We can serve it both hot and cold, depending on the season or tastes.
Peach flavored cake
If we want to impress our loved ones, this Peach flavored cake is the ideal dessert to have something. It is a enchantment of colors, it has a special taste and we can be proud of its realization.
The name of cake comes from the Italian language & # 259 Torch, which & icircnseamn & # 259 p & acircine rotund & # 259. Traditionally cakes are round, but confectioners have found other ways to present a cake, whether square or rectangular, not to mention cakes. heart shapes, animals, well-known buildings, etc. It is consumed at various special events such as: traditional celebrations, weddings, anniversaries or other festive events.
Star anise, at first, it was used as a medicine or for medical purposes. Much later it was used as a spice. In iced form, the star anise is used in the famous five-spice powder. Star anise is used as a spice for savory dishes, but also for sweet ones. As the aroma is very strong, it should be used in moderation.
Photo: Aromatic cake with peaches & ndash Archive & # 259 Burda Rom & acircnia
& Icirc & # 539i need for countertop:
6 or & # 259
c & acircte 6 tablespoons f & # 259in & # 259 & # 537i zah & # 259r
c & acircte 1/2 tablespoons & # 539 & # 259 powder & # 259 anise & # 537i score & # 539i & # 537oar & # 259
1 pinch of salt
For stuffing & # 259 & # 537i decor:
600 ml fri & # 537c & # 259 liquid & # 259
1 peach compote
150 g zah & # 259r
50 g mascarpone
50 g yogurt
1 gelatin sachet & # 259
Preg & # 259te & # 537ti a & # 537a:
Whisk the white foams with sugar and salt, then add the egg whites, flour, and spices and mix lightly with a spatula. # 259. Bake the countertop for 25 minutes, over medium heat, 20 cm 20 times. After reading, cut out 2 sheets.
Cut the peaches into cubes. With the syrup from the compote, syrup the 2 sheets of countertop and hydrate the gelatin. Mix the fries together with the sugar. Half the amount, add the mascarpone, yogurt and hydrated gelatin, then the peaches. Fill the tops with this cream. Decorate the cake with fried peaches. & Icircl consume after you cool it for 2 hours.
Ingredients and quantities for pear compote
For the baking syrup, we will use: 50g of sugar, around 200,300ml of water, and a sachet of vanilla sugar. Also, about 3.4 pears are used for a jar, depending on their size, and a few lemons from which we will use the juice. Quantities are recommended for a jar of compote. If necessary, double the quantities.
Pears must be chosen with great care. They are cleaned well and left to drain, to be cut into four pieces, without tail or spine. To preserve the color of the fruit, put the pieces of pears in a container with cold water, along with a few slices and lemon juice.
To make the syrup, add in a saucepan the sugar, water and a few slices of lemon. In addition, add the vanilla sachet and let the mixture boil for about five minutes. Then let the syrup cool for a quarter of an hour, because it should not be put over the pears if it is hot.
Meanwhile, place the pear pieces in the jar, then add the syrup. For an even more special taste, you can put a cinnamon stick instead of vanilla. Thoroughly screw the lids on and put the jars to boil in a bain marie for half an hour.
RECIPE for RUBBERRY COMPOT. A sweet, sour, sweet, fragrant dessert
Rhubarb It is mainly used in Transylvania, where housewives make various delicious desserts, such as tart, jam, strudel and compote.
The rhubarb season started in mid-May, so it's time to make at least one compote from the stems of this plant.
For this preparation we need the following ingredients:
- about 25 rhubarb stalks
- 1.5 l of water
- 8 tablespoons sugar
- 1 vanilla stick or vanilla essence
- a lemon lemon
- mint (optional)
Peel rhubarb stalks, wash well and cut into 3-4 cm pieces.
Separately, in a bowl, boil the water with the sugar, add the vanilla, and when it boils, the rhubarb pieces. Bring to the boil for 2-3 minutes, then set aside and add the lemon juice to taste, optionally add mint.
The compote is served as such after it has cooled.
CAREFUL! Rhubarb leaves are extremely poisonous. Only the stems of the leaves are used.
Variants for use in cooking mulberry with photos
If it becomes mulberry-white or red blood, it means that the grains are ripe and ready to use. Baking season - June. The food can be fresh, sprinkled with a little sugar. No less tasty jam is obtained, but it needs an additional source of pectin, because they are contained in a tree in a small amount of mulberry. Mulberry fruits actively involve as a filling for pies, they are used in the preparation of syrup, liqueur, wine, honey.
Menu of the day by Gospodina Corporatista: Baked thighs with lemon and aromatic apple compote
I thought, for today, of a main course and a light dessert, but sensationally fragrant and aromatic! Specifically, baked thighs with lemon and flavored apple compote.
1. Baked chicken legs, sprinkled with lemon juice and butter
Buy, my dear ones, how many chicken legs you need, depending on the number of people you cook for. Talk to them, if necessary, then wash them well. Rub them with coarse sea salt and a little pepper. Place them, nicely, in a tray, then sprinkle them with the juice of half a lemon (or a whole lemon, if you make a lot of thighs). Add a little water. Then, a few pieces of butter, in addition to the thighs and a few cloves of garlic, cut into slices. Put everything in the preheated oven and keep on medium heat for about an hour and a quarter, until golden crust. These goodies come out good, tender and perfectly seasoned!
Aromatic apple compote
Buy apples from the market, half a kilogram of ionatan apple, half a kilogram of golden apple. Peel a squash, grate it and squeeze the juice. Cut them into cubes and put them to boil, in a pan that you should be careful to dedicate exclusively to desserts, and not a pan in which you also cook. Cover with water with two or three fingers over the apple pieces, then, when boiling, add about four tablespoons of brown sugar (maybe more, but also less sugar, depending on what taste you prefer), then put a cinnamon stick and a slice of lemon. The apples boil immediately, so when they are soft, our compote is ready!
At the beginning of October I visited my native village (Costeiul de Sus- TM).
I don't go very often, although I miss flying (although I'm not convinced I'm still able :))) on Valea Popii. on Zapogini. on the Cashi Valley. at Stean (a mountaineer who seemed huge to me when I was a child). Uai, yes. and on the pincea nut. to leave with my pockets full of his big fruits. :)
I looked longingly at Magura, now forested and hard to reach. Magura and Tarshala 'Nalta were (and are) the most imposing hills in my village. On Sunday we climb Magura (in my childhood there were at most wild strawberries on this hill) with my friends from the village and we are looking to see the Begai course, the factory from Margina, the TV relay from Cosevita, the railway tunnel that separated the county TM of HD. . and many others.
That was the "roof of our world" :)) I still can't believe that I can't enjoy the panorama that Magura offered us. and I'm sad about that.
But I have something that soothes me :)
Every time I go to Timisoara, my aunts and dwarfs give me the best they have: plums, nuts, apples, peppers and other vegetables and more and more other goodies, which I value more than they imagine I do it. For at least a week I enjoy my little treasure like no other. :)
I enjoy with all my being the taste of authentic Romanian fruit, the taste of my childhood. and it's not uncommon for me to shed tears.
Among other invaluable goodies, there was an apple lap from Aunt Ana lu 'Ostolosh. which we gnawed almost fighting for them. :))
But we saved a few to make a compote that we served hot, sweetened with a little sugar and flavored with cinnamon.
I peeled the apples and cut them into slices. I put the sugar in the water and gave it a few boils to make a syrup. I released the apples, mixed them, put the lid on the pot and put out the fire.
After 15 minutes my compote was ready to put in cups.
It came out sweet and sour and with an unmistakable apple aroma. With a magical cinnamon powder mixed, it withstood a cold and rainy October day.
I enjoyed it as if it were the last compote. and it's probably the last one until next year. or until the Lord will allow you to visit the village where I grew up again. :)
Quince compote, prepared by boiling for about 30 minutes at moderate temperature
Cherry compote prepared by boiling with sugar and vanillin or vanilla sugar
Pumpkin compote with pineapple syrup
Pumpkin compote with pineapple syrup, prepared by boiling with vanilla sugar and preserved with aspirin or food preservative