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Roll with ricotta and quince

Roll with ricotta and quince

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If it's the weekend it's cake day with us and because yesterday we made a cake that we really like, but I still have it here on the blog so there was no point in posting it, I said that today I will bring you a new recipe for rolled with ricotta and quince. Very aromatic from quince jam, fragrant, fluffy and amazing for a warm autumn day.

  • I used for the countertop:
  • 5 eggs
  • 5 tablespoons sugar
  • 5 tablespoons flour
  • 1 tablespoon cocoa
  • 2 sachets of vanilla sugar
  • coffee essence
  • For the cream:
  • 200 ml fresh
  • 200 gr ricotta cheese
  • quince jam

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Roll with ricotta and quince:

Top: I separated the yolks from the egg whites, I rubbed the yolks well with sugar until they doubled in volume, I then added the essence, flour and cocoa and mixed well. I beat the egg whites hard and carefully incorporated one spoon of egg whites in the yolks with flour until the dough is very well blended.

I lined a tray with baking paper and put the dough in the oven for 7 minutes (check with a toothpick).

After the dough was baked, I took it out of the pan and rolled it in a clean, damp towel and left it in the rolled form until it cooled completely.

Cream: I beat the whipped cream, over it I added ricotta cheese and I mixed well, then I put the cream obtained over the roll dough and on top (before rolling) I added a few tablespoons of quince jam. I then rolled carefully and I put in the fridge to cool well.

Great appetite!

Quince cake with dark chocolate

Oanapl sent another recipe to our contest "We are waiting for spring with sweets".

Open the Newsletter every day, find the ingredient of the day and send your recipe with that ingredient! You can win a children's bed mattress from or a pancake maker from

-2 large quinces,
-100 g ZAHAR,
-50 g butter,
-a cinnamon powder,
For the countertop
-4 eggs,
-a pinch of salt,
-4 tablespoons sugar,
-4 tablespoons oil,
-a vanilla sugar,
-4 tablespoons flour,
-a baking powder,
For decoration
-a bitter chocolate,
-20 g butter,
& # 8211 a tablespoon of coconut

First wash the quinces and clean them of seeds, then cut them into cubes.
In a bowl (pan) in which you will bake the cake, caramelize the 100 g sugar until golden. When it has caramelized, add 50 g of butter, stir to melt everything.
In this mixture put the chopped quince and stir to distribute over the entire surface of the pieces of fruit. Then turn off the heat and let it cool.
Meanwhile, separate the eggs and whisk the egg whites with a pinch of salt and the added sugar spoon by spoon and vanilla sugar. Then add the yolks and oil, stirring lightly with the whisk, and finally the flour mixed with the baking powder, which you lightly incorporate by inverting with the whisk without stirring vigorously.
Pour the top into the bowl with the caramelized fruits after greasing the walls with a brush soaked in melted butter and bake for about 30 minutes depending on the thickness of the cake.
When it has baked, peel off the edges of the top with a knife, place a tray on top and turn the cake over.
After it has cooled, pour the melted chocolate (on the steam bath and mix with a little butter) and garnish with coconut.

Dough preparation

We put the sifted flour in a bowl and mix it with the guarantor for leavened alusturi.

The guarantee for leavened dough is a mixture of 73% dry yeast, 15% baking powder and the rest of corn starch and other loosening agents and emulsifiers.

In a bowl, rub the whole egg + the egg white separated from the yolk with which we will grease the Parisians, together with the sugar, salt and essence, add the slightly soft butter, kept at room temperature, then dilute with a little warm milk.

We make a hole in the middle of the flour and put the diluted ingredients in it.

With the rest of the warm milk, rinse the bowl in which we diluted the ingredients.

We start to mix the flour with the middle ingredients, gradually adding the rest of the warm milk, alternating with the oil.

Knead a dough not too hard, it will feel very fluffy thanks to the guarantor for leavened dough.

Cover the dough and let it rise for 30 minutes, in a warm place, during which time it will double in volume.

Parisian modeling and baking with quince jam

After this time, divide the dough into 12 approximately equal parts, which we will spread with the rolling pin in rectangular shapes.

Grow at one end of the rectangles 1 cm wide strip, and at the other end we spread 1 tablespoon of jam.

We run starting from the end with the jam towards the strips, taking care to fold the side edges so that the jam does not come out.

Grease the Parisians on top, with the yolk mixed with milk, with a brush and place them in a tray lined with baking paper.

Put the tray in the preheated oven for 35 minutes at 180 degrees.

These Parisians with quince jam are very good, both hot and cold and especially packaged at school or at work!

5 quince recipes for a more fragrant autumn

At first glance, quinces are not very tempting, with their hard shell and astringent and inaccurate taste. Beneath their fluffy coating are hidden flavors that are worth the effort and a sweet taste that comes out once you cook them. Try new recipes this fall to highlight the quinces.

You bought them with the intention of making them all jam, but it's worth putting the quinces in other dishes as well. They are related to apples and pears, and once cooked borrow from them everything that is best: the floral notes of pears and the firmness and texture of apples.

The best way to tame them is to possess them, that is, to cook them slowly in liquid, usually with a lot of sugar to highlight the unique flavors. Most often you will use them in desserts, but we also offer you a unique combination with lamb, and instead of a classic jam, try a quince jelly.

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Apple pie and quince jam

These days I cleaned the pantry and found a few jars of older quince jam, so I made this wonderful apple pie recipe and quince jam.

The sour apples combined very well with the pleasantly aromatic quince jam!

And I added, of course, the indispensable cinnamon. I think you can imagine what an autumn scent I had in the whole house!

As a dough, we prepared the recipe we like the most, with yogurt and butter.

We actually like the dough recipe with yogurt and lard, but I missed the lard, so I used butter.

The yoghurt dough comes out of this very tender apple pie recipe and quince jam, especially since I add a little baking soda, in addition to baking powder.

It is also interesting Apple pie and cinnamon dough recipe, which I highly recommend!

And if you opt for a thin-leaf pie, I recommend you try it This Apple Pie Recipe!

Homemade thin sheets successfully compete with commercial ones, so they are worth a try.

Find on the blog more pie recipes with various fillings, for all tastes, in the category Sweets.

* Remember that I am waiting for you every day facebook page of the blog with many recipes, new ideas and many other news.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with dishes from the blog. We will be able to discuss menus, food recipes and much more.

Pork roll & # 8211 new episode

In recent months, my family's meat consumption has dropped dramatically. Pork consumption, which was not very high, also decreased. However, there are dishes that have pork in the recipe, which I eat with pleasure and about which I still learn. For example, the roll made of pork tenderloin. I have another way for you, reader, to do this:

Sprinkle the meatballs with salt, pepper, paprika and fresh thyme. Spread over it a mixture made of 30% low-fat mutton, 30% beef, 30% pork, salt, pepper, crushed coriander, a pinch of cinnamon powder, a handful of finely chopped parsley small, a teaspoon of sweet paprika, a pinch of ground Arabian cumin, a tablespoon of breadcrumbs and a tablespoon of tomato juice & # 8211 all kneaded well and left to cool for at least an hour before use. The layer should be thin, the fleece just be greased and covered everywhere. Roll the meatballs tightly, seasoning it while rolling, to get spices everywhere, including on the outer surface. Tie the roll with kitchen thread. Bake the meat on a baking sheet, 3 hours at 160 degrees Celsius. For the first two hours, the meatballs should be wrapped in baking paper or covered with a lid so that they do not dry out too much.

Let the meatball cool and only then cut it into rounds as you like. You can then heat the washers either in the pan or in the oven (you can try to cut the washers while the roll is hot, it won't work too well, I assure you).

Serve with root puree (parsnip, celery, parsley, carrot) and aromatic plant emulsion or with salad of tomatoes, cucumbers and onions or, if you want, with cooked or steamed vegetables.

Quince case & # 8211 walnut roll recipe

Quince case & # 8211 walnut roll recipes. How to make quince? Homemade natural fruit jelly. Diana did quince jam or paste and one part he poured into a tray, in a layer 1 cm thick.

I passed by her to see how things were and seeing the elastic sheet and the house flour, I told her that it was a shame to leave it to dry and cut it for the soldier when we could make a roll filled with nuts. My first thought was to join some cheeses next to this quince house.

Said and done. Quince paste is made by boiling quinces with water, sugar and lemon. Pectin from the husks and from the seed boxes is what binds this paste. See here how come.

I am crazy about quince, its sweet-sour taste and their special aroma. I remember them sitting on sheets of paper on the shelves of my grandparents' room in Sibiu. Fresh quince compotes were often made with vanilla and cinnamon sticks and lemon slices. How good they were! The quince case was cut into sticks (3 x 1 cm) which were rolled in crystal sugar and placed in a silver basket on the sideboard in the living room.

When I felt like something sweet, I would get 2-3 quince sticks. How good they were!

Bake a 60 cm biscuit. length and 5 cm. thickness of 6 beaten eggs with 6 tablespoons of sugar, 1 baking powder quenched with lemon juice, 2 tablespoons warm water and 8 tablespoons flour. Bake the top on a greased tray lined with baking paper. Immediately after baking, remove the baking paper and roll the biscuit with a towel sprinkled with powdered sugar, so that the biscuit does not stick to the towel. Put the biscuit in the cold.

Unroll the biscuit, grease it with quince jam and roll it back. It is placed in aluminum foil. Keep it in the fridge for one night.

Then, cut the roll into 1cm slices. thickness, with which a form of sarlota is wallpapered.

The quinces are cleaned and shaved. Heat in a covered pan, then allow to cool. Put in a blender to form a puree.

The gelatin is soaked in cold water, the wine is boiled and when it has boiled, the melted gelatin is added, removed from the heat and left to cool.

Meanwhile, vanilla, honey and gelatin wine are added to the quince puree. Leave to cool. From time to time, mix with a wooden spoon. When the composition has cooled, add the whipped cream and put the resulting cream over the sliced ​​rolls in the shape of a sarlota. Cover with the rest of the roll slices. Keep cold for at least 6 hours before serving. Garnish with lemon leaves.
It is served with a dry white wine.

2 tops of 5 eggs, a pinch of salt, 5 tablespoons sugar, 5 tablespoons flour, vanilla essence
cream: 400 g sour cream, 200 fresh cottage cheese, 150 g powdered sugar with vanilla flavor, a large quince, baked, 200 g sugar, an envelope of food gelatin
decoration on top of a jar of quince jam

1. Prepare the tops in turn, each of 5 egg whites mixed at high speed with a pinch of salt and then with the sugar gradually poured. When it hardens and we get a strong meringue, we incorporate the crushed yolks, the essence and finally the flour. Bake the tops in trays lined with baking paper and bake for 20 minutes, at the right heat. Remove from the baking paper with a knife blade and allow to cool well.
2. The cream is prepared by mixing sour cream with powdered sugar and fresh cottage cheese, then add hydrated gelatin and then melted in a sea bath (do not boil).
Peeled quince, cut into small cubes, then in a saucepan, cover with water and boil with 200 g of sugar until well softened. Drain the syrup and allow to cool well.
3. In a higher tray, the size of the worktops, mount the first worktop then pour the cream on top, sprinkle the quince cubes, come with the second worktop on top, press lightly with your fingers and leave for an hour at cold.
Rub the quince jam a little with the cooled syrup (it is made like a jelly) then spread it over the cake and leave it in the fridge for another hour, before serving it.
Good appetite!

Try this video recipe too

Eugene's quince roll

It's autumn again, and now since the old hour, it's as if we're heading for winter even faster, so I said let's take advantage of it while we have time. If autumn is your favorite season, as it is for me, it means that you remember your childhood, and the special taste that autumn has in our lives. I spent all my childhood in the country, somewhere in Vrancea, and next to the house, apart from the oratan and other wings, I had an orchard, a vineyard and a vegetable garden. Ever since spring, my mother and grandmother forced my grandfather to cut down trees and vines and to sow the vegetables that would ripen, what do you think, autumn! And if autumn started hard with grapes, which I often didn't even realize when they were ripening, well, it ends slowly and agonizingly with quinces. After the leaves fell from the trees, the quinces were the only ones that stood proudly, clinging to the branches facing the ground under their weight. Just as all vegetables and fruits took the way of preserves, quinces could not be inferior. He prepared it on the fire, on the stove and let it boil there for a few hours, during which time, eager to taste it, I would take turns next to the pot.
The other day I received it from Lidl Eugenia's quince pellet, under the brand Our room, and instantly I bought a few jars. I discovered a skin with a special taste, slightly sweet-bitter and with a strong quince scent. It is so versatile that many combinations in my mind are instantly worth trying. You can simply enjoy it on toast with butter or in pancakes, either in cakes, crunchy croissants or festive dishes with red meat or game.
I found out that Eugenia's pelt is the winner of the campaign, Camari seekers, where Chef Florin Dumitrescu and Andrei Aradits went around the country, to visit those who entered the contest with their traditional recipe.
From March until now, they have wandered through all regions of the country and had to taste a lot of sweet and savory dishes, meeting a lot of flavors and tastes.
There are 13 lucky ones left in the final race to win the 10,000 euros and the chance that their party will be on the shelves of Lidl stores.
After long judgments, Mrs. Eugenia Mac was the winner and starting with October 30, her product will be found in Lidl stores, and all Romanians have the chance to taste this special dish.
Eugene's quince peel is a product that reminds me of my childhood and I am glad that it is made properly, a real pellet, according to a traditional recipe, contains 210 g of quince, for every 100 g of pellet, which inspired me to make a roll on as simple as it is tasty. I wanted to emphasize the taste of quince, which feels perfect in the skin, so I just added vanilla extract. The association between quince and cheese seems very successful to me. I prepared an aerated cream with sour cream for whipped cream and cream cheese.
I think that simple desserts, with ingredients at hand, are the most successful and appreciated.
I hope that my recipe will inspire you and Eugena's quince pellet to prepare sweet surprises for your loved ones.

For the roll top:
& # 8211 4 eggs
& # 8211 150 g white sugar
& # 8211 28 g sunflower vegetable oil
& # 8211 95 g white flour
& # 8211 4 g baking powder
& # 8211 5 g vanilla extract
& # 8211 380 g quince peel
Cheese cream:
& # 8211 250 g cream cheese
& # 8211 240 ml whipped cream
& # 8211 60 g old powder
& # 8211 5 g vanilla extract