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Fasting blackberry with rum and candied orange peel

Fasting blackberry with rum and candied orange peel


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I brought you a fasting dessert. A tasty, fluffy and fragrant cake ... You don't even say that fasting is so good it is ...

  • 1 sachet of chocolate pudding
  • 375 ml of mineral water
  • 7 tablespoons oil
  • 1 tablespoon vinegar
  • 240 gr sugar
  • 240 gr flour
  • 2 tablespoons cocoa
  • 1 pinch of salt
  • 1 esenta rom
  • 1 teaspoon powdered sugar with vanilla pods
  • 1 teaspoon grated baking soda
  • 2 tablespoons candied orange peel

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Fasting blackberry with rum and candied orange peel:

In a bowl put water, oil, vinegar and sugar. I mixed at low speed until the sugar melted a little. I passed the flour, cocoa, chocolate pudding through a sieve. Gradually incorporate them into the bowl and be careful not to have lumps. Add salt powder, baking soda, powdered sugar with vanilla pods and essence. At the end we put the candied orange peel and mix lightly with a spoon until the whole composition is homogeneous.

Grease a round tray with margarine and line it with baking paper. Pour the composition into the tray and put it in the hot oven.

Set a temperature of 170-180 degrees and bake for about 30-35 minutes. We do the test with the toothpick and if it is ready we take it out of the oven and let it cool.

Powder it with sugar and serve. Good appetite!!!


Orange Scented Cake (Fasting)

Preparation:
Wheat:
1. Mix flour, sugar, baking powder, cocoa, walnuts, orange peel.
2. Add the flavors and water until you get a thick cream.
3. Bake for about 35-40 minutes, over medium heat. Check if it is baked with a toothpick. Leave to cool.
4. Wrap in cling film and refrigerate until the next day. This makes it easier to cut (especially fasting worktops).
5. the next day cut into 3 and syrup with a syrup of: sugar water and rum essence.

Cream:
1. Boil the commercial juice with lemon peel and orange peel, cover and leave for 5-10 minutes. Then strain. Mix with fresh juice, sugar and pudding powder and let it boil until it thickens. Add the orange essence.
2. Gelatin is soaked in 50ml of cold water for 10 min. Then dissolve on low heat (do not boil!). Mix very, very well in the cooled pudding.
3. When the pudding has cooled completely, mix with whipped cream and refrigerate for 20 minutes, stirring for 5 minutes.

Assembly: place a countertop on the plate and the cake circle around it, then pour half of the cream, countertop, the rest of the cream and countertop. Leave everything in the fridge until the next day. Garnish according to preferences (here with orange slices).

Good appetite!
For the countertop, use the blackberry recipe that you usually make, to which you can definitely add the flavors from this network.

Sweet: pandispan top with chocolate in the composition, with rum and not milk in syrup, 1 sachet of pudding made with milk and the other sachet with fresh juice.


The lightest fasting black woman! This recipe will conquer your loved ones!

This blackberry recipe is very easy to make and is very tasty! See how it is prepared.

ingredients

400 g flour
200 g sugar
3 tablespoons cocoa
1 teaspoon baking powder
400 g apricot jam
250 ml of mineral water
250 ml oil
orange essence
200 g nuts
50 g dark chocolate
50 g candied orange

Method of preparation

Put the dry ingredients in a bowl: flour, sugar, cocoa and baking powder.

Mix the dry ingredients. Add oil, mineral water, essence and jam. If you do not have apricot jam you can use another jam provided it is sour.

Stir until smooth. We fry the walnut in the oven and then we break it so that the pieces remain.

Mix and pour the dough into the pan. Normally the dish is non-stick but I was afraid, being a damp countertop, that I would not be able to get it out of shape perfectly so I used baking paper.

Let it cool and then cut the cake into slices. Melt the dark chocolate on a bain marie, together with the oil and pour over the slice of cake (if you are fasting, check the packaging to make sure that the chocolate is fasting). Sprinkle orange peel on top.


Candied orange peel

Ever since I made them with panettone for Christmas, I have fallen in love with candied orange peel. The difference was that then I bought it ready, in the meantime I got a recipe so I could prepare it myself and have it at hand whenever I need (or crave.). What can I say, it does not feel the bitterness of orange peels, just the unmistakable aroma.


N e c e s a r e:
170g orange peel
180g old.

P r e p a r a r e:
I peeled the oranges, and I kept the shells in the water, in the fridge for about 3-4 days, changing the water every day. I took the shells out of the water and cut them into cubes.

I mixed them with the sugar, which in principle must be in equal amounts with the orange peels. I put a little more to have a total of 350 g of candied shell. I left them in the fridge until the next day.

I put the sugar peels in the jar in which I kept them, I closed the lid and boiled it, like compote. I also put a teaspoon tail under the jar, so that no vacuum is created and it cracks. I boiled for about 30 minutes, after which I let the jar cool for about two days, between the beds.

It keeps very well and can be used for cakes and pies successfully!


Method of preparation

Black with jam

I mixed all the ingredients with the mixer. I put the cake in the preheated oven for 45

Lemon and berry cake

It is made very quickly and eaten the same way :)). first mix the margarine with the sugar and oil


Lent 2020. Easter 2020. Lent recipes. Fasting food and cakes

Fasting food. Fasting cakes

Fasting food. Fasting cakes

Lent 2020. Easter 2020. Lent recipes. Fasting food. Fasting cakes. If you thought you couldn't do much during Lent, with the advice of nuns and monks, you could quickly and easily make fasting food and sweets that you hadn't even thought about until now.

SOURCE: realitatea.net, crestinortodox.ro

AUTHOR: REALITATEA.NET

Tahini soup (sesame paste)

Sesame seeds are increasingly found among the ingredients that Romanians use for various dishes. Tahini soup (sesame paste) is one of the best known.

Tahini soup is based on sesame paste that can be found in all major stores. This paste can also be prepared at home. Father Efrem from the Dervent monastery is one of the chefs who prepare this soup, especially since it is a fasting food, and fasting is always in the monastery. So, in order to make this recommended preparation and to detoxify the body after so many holiday meals, the monk has a wonderful recipe. According to nutritionists, in the chemical composition of sesame seeds are proteins, fats, vitamins B, D, E, F, oil in large quantities containing sesamol and sesamoline, phytosterols, esters and alcohols. Sesame seeds and oil have an emollient, antianemic, laxative and strong natural aphrodisiac effect.

ingredients:

2 glasses of rice with short grain or bulgur
5 lemons for the juice
400g tahini (sesame paste)
salt, ground white pepper
a suitable bunch of parsley

Method of preparation:

Boil the rice in the water in which I dissolved the salt. As soon as the rice is cooked, take the pot off the heat and cover. Lemon juice and tahini are placed in a bowl and mixed well with a wooden spoon. "We need to get a strong meal," says Father Ephraim. We continue to mix, adding with a polish, little by little, the juice in which we boiled the rice, until we obtain a porridge of uniform consistency. Mix the rice and the juice and, at the same time, add the tahini porridge, little by little, to bind. The mixture thus obtained is no longer fired. Taste and add salt and lemon if necessary. When serving, add the parsley.

Aztec soup

An original recipe for a fasting soup is this Aztec soup recipe.

ingredients:

1 chopped onion
4 cloves of garlic
1 teaspoon hot paprika
1 tablespoon ground cumin
1 teaspoon paprika
1 cup diced celery
3 cups of concentrated vegetable soup
2 cans of 450 grams of black beans
1 cup frozen corn
3 tablespoons lime juice
1 diced avocado
1 diced tomato
1 cup freshly chopped coriander
sea ​​salt and black pepper to taste

Method of preparation:

Saute the onion and garlic in 2 tablespoons of concentrated vegetable soup in a soup pot over medium-high heat until the onion is soft. Add the spices and celery and cook for another 1-2 minutes. Add the concentrated vegetable soup, beans, corn and 2 tablespoons of lemon juice.

Bring to a boil, then reduce the heat and simmer for 10 minutes. Season with salt and black pepper. In a separate bowl, mix the avocado, tomatoes, coriander, the rest of a tablespoon of lime juice, salt and black pepper. Pour the hot soup into bowls and garnish with a tablespoon full of avocado salsa.

Spinach with rice

ingredients:

800 grams of fresh spinach
3 onions
3 tablespoons olive oil
300 grams of rice (any kind of rice can be used)
5 cloves of garlic
pepper and salt to taste

Method of preparation:

Wash the spinach well, drain it and cut it into thin strips (squeeze a sleeve as far as we can and chop it faithfully). Do the same with the 3 onions, which we fry in a saucepan or pan with olive oil. When the onion is hardened, add the raw spinach. The spinach thus prepared will retain all its properties. Cover with a lid after seasoning and salt to taste. In the 10-15 minutes while the spinach is boiling, cook the rice for 15 minutes (only half of its cooking time). Put the drained rice (after 15 minutes) over the spinach and let it continue to boil until it makes a connection and they become good friends. Put the chopped, crushed or crushed garlic, according to everyone's preference, then add salt if needed.

Loudda pasta

"Bear's garlic" or leurda is a plant widespread in many forests in Romania. It is widely found during this period, being preferred by chefs for various salads or pasta.

ingredients:

- 400 grams of leurd
- 200 milliliters of olive oil
- 100 grams of grated cheese
- 1 green pepper, 3 mint leaves, 150 grams of sunflower seeds, 2 fresh larch seeds, 5 fresh sage leaves, fresh parsley leaves, 1 teaspoon dried thyme, ½ teaspoon dried oregano, salt and pepper.

Method of preparation:

We wash all the leaves very well, break them in two and put them in the food processor. Add the hot pepper, cleaned of seeds and chop everything. To obtain a paste, we move the greens in a blender, add the cheese, the rest of the spices and the seeds. Slowly add the oil to the dough until the paste is formed. Put the paste on a foil, roll it and keep it in the fridge.

Baked tomatoes with garlic

Baked tomatoes with garlic are very easy and simple to prepare. They are delicious and healthy.

ingredients:

10 tomatoes
5-6 cloves of garlic
1 bunch of dill and parsley
oil
salt
pepper

Instructions:

Wash the tomatoes, then wipe with a towel. Place in a pan greased with oil. Among the tomatoes, put the uncooked garlic cloves in the peel. Match salt and pepper. Leave in the oven for 20 minutes, until the tomatoes are soft. After removing from the oven, sprinkle with finely chopped greens. Serve with pilaf.

Beaten beans

Traditional beaten beans, the version you didn't know!

The recipe is used mainly in nunneries in Moldova. Beans are an important source of protein and fiber and help maintain a feeling of satiety, being a reliable ally in the fight against obesity.

ingredients:

500 g beans
1 celery
5 cloves of garlic
2 matching onions
2 carrots
salt
pepper
4 tablespoons oil
a tablespoon of tomato juice
Red pepper

Method of preparation:

First, the beans are soaked in cold water for about 12 hours, to boil more easily. Change the water and put it to boil in a pot. We change the water again after it has boiled for 30 minutes. Then add the carrots, an onion and celery. After the beans have boiled, drain them in a strainer. Pass the beans together with the other vegetables, add the garlic, salt, pepper and 2 tablespoons of oil. Heat the second onion, add the tomato juice and pepper and put them over the beaten beans.

LENT SWEETS

Post graduate

A delicious cake, easy to make and very good for fasting periods. Below are the ingredients and how to prepare it.

ingredients:

400ml soy milk
400ml coconut milk
4gr agar-agar or vegetable gelatin
100 gr Green Sugar sweetener
1 vanilla pod
1 dark chocolate without milk
150gr nuts
100gr raisins
grated lemon peel
200gr cherries and frozen fruits
1 tablespoon starch

Method of preparation:

Simple - that's how this dessert is made! And it's also delicious, even if it's fasting and more diet like that (because it contains very little starch or sugar).

Cut the vanilla pod lengthwise and, with the back of the knife, scrape the seeds inside. Boil the vanilla seeds and pods together with the coconut milk, 350 ml of soy milk and 80 grams of natural sweetener Green Sugar. By boiling, the vanilla flavor encompasses all the liquid. The smell of vanilla will cover the entire kitchen.

Dissolve the agar-agar in 50 ml of soy milk, then add it over the hot liquid and mix very quickly while pouring it. After it starts to boil again, it should stay on the fire for another 2-3 minutes, during which time it should be stirred continuously. After the fire is stopped, add the grated lemon peel.

Separately, grind the walnuts with the raisins with a robot. Put the chopped walnuts in a round bowl with a diameter of 20 cm and press well.

Remove the vanilla pod and slowly pour the composition over the walnuts (slowly, so as not to dislodge the "base" and spread the walnuts). Let the cake cool, then put it in the fridge. * Sweets close even at room temperature from agar to agar, unlike gelatin which is in dire need of refrigeration.

To complete the cake, I put the fruit on the fire together with the rest of the sweetener and the starch dissolved in 2 tablespoons of water. They have to boil. The sauce formed will thicken from the starch. Taste and, if necessary, you can add sugar or leave the fruits more sour, in contrast to the cake. After cooling, place over the cake. Bitter chocolate can be grated or melted to make various shapes out of it. * You can put baking paper on a rolling pin, melt the chocolate in a bain-marie and you can make a kind of chocolate curls. (Source: www.iria.ro)

Leaf cake with tomato juice

The leaf cake with tomato juice is a recipe of the nuns from Ghighiu Monastery, from Prahova County, less than 5 km from Ploiesti. The cake is easy to make and cheap.

ingredients:

For sheets it takes 11 tablespoons of oil, 11 tablespoons of sugar, 11 tablespoons of tomato juice, half a teaspoon of baking soda

For the cream:

1 packet of margarine
1 packet of cake cream 1 cup sugar
250 g of water
1 packet of lemon powder
Coconut

How is it prepared:

Mix the oil with the sugar, flour, tomato juice and baking soda until a crust is formed, from which four sheets are spread. Bake on the bottom of the pan over low heat. For the cream, mix the ingredients in a saucepan over low heat, then cool and grease the sheets.

Top with a glaze obtained from 2-3 tablespoons of margarine, 2 tablespoons of sugar, 1 tablespoon of water, 1 vanilla essence, over which sprinkle coconut.

Black with walnut and silvoita with Green Sugar

Black walnut is a special dessert.

ingredients:

1 cup and a half with water
a pinch of salt
1 cane Green Sugar
1/2 cup oil
2 cups filled with flour
2 lg cocoa
1 sachet of baking powder
rum essence
3-4 lg silvoita (without sugar)
1 cup nut

Method of preparation:

Put in a bowl water, Green Sugar and salt powder. Stir until the green sugar melts, add the syrup and coarsely chopped walnuts.

Mix, then pour the oil and rum essence. Separately, mix the flour with the cocoa and the baking powder. Pour over the liquid mixture and mix well. Wallpaper a tray with baking paper and pour the composition. Level and put in the preheated oven at 180 degrees for about 35-40 minutes (pass the toothpick test). Remove and allow to cool. For powdering, put 2 teaspoons full of Green Sugar, which has been ground before. Then sprinkle on top, portion and serve.

Fasting cookies

Sugar-free fasting cookies are delicious and can be made quickly if unannounced guests come to you.

ingredients:

300 gr flour
3 tablespoons Green Sugar sweetener
180 gr margarine (80% fat) or coconut butter
20 gr cocoa
20 ml of cold orange juice
1 teaspoon free of rum
1 teaspoon vanilla essence
1/4 teaspoon baking soda
orange peel
a pinch of salt

Method of preparation:

Divide the ingredients in two as follows: in a bowl put 150 g of flour, half of baking soda, a tablespoon and a half of sweetener, 90 g of margarine or coconut butter, grated orange peel, vanilla essence and 10 ml of juice of oranges. Knead a homogeneous dough, then let it cool for half an hour.

In the second bowl put the rest of the ingredients: the remaining flour and baking soda, cocoa, sweetener, margarine or remaining coconut butter, rum essence and orange juice. Knead the dough in the same way as on the first one, then let it cool for half an hour.

On the work table greased with oil, divide each ball of dough in half. Spread the first ball with cocoa and the first ball with white dough separately. Place the white dough over the cocoa and spread lightly with the rolling pin. Roll the sheets tightly and shape the dough lightly until you get a roll with equal dimensions in length. With a well-sharpened knife, cut the slices of about half a centimeter, which are then placed in a tray lined with baking paper. It is easily shaped with the fingers if it deforms when cut. Do the same with the other two dough balls. Then bake the cookies in the preheated oven over medium heat for about 25-30 minutes. Allow to cool completely, after which they can be served. The cookies freeze even more with each passing day, if they remain and are not eaten from the first day.


Method of preparation

We start by preparing the countertop. Melt the butter in the microwave or on a steam bath. Add the sugar and cocoa to the melted butter (and slightly cooled, not to be hot) and mix well.

Then add 150 g of mascarpone, the 3 eggs (one at a time), vanilla and finally flour.

Preheat the oven to 180 degrees C and bake the blackberry for about 40 minutes until it passes the toothpick test. Let the cake cool for about an hour (preferably) before adding cream.

For the cream, beat 100 ml of liquid cream, then add mascarpone and powdered sugar. Prepare the gelatin with 50 ml of water (follow the instructions on the package) and incorporate it into the mascarpone cream.

Pour the cream over the cold cake and level. Refrigerate for another hour or two until the cream thickens.

For the icing, break the chocolate into pieces that we put in a bowl. In a kettle we put the butter together with 100 ml of liquid cream on low heat. When it starts to boil, take it off the stove and pour it over the chocolate pieces. Let it sit for about 5 minutes, during which time the chocolate melts. Mix well with a spoon then until you get a chocolate cream, fine and silky. I put a little mint essence in melted chocolate, it seemed to complete the taste of mascarpone.

Pour the slightly warm chocolate icing over the mascarpone cream and smooth the surface. Let cool for at least 3-4 hours or overnight before serving.

Keep the cake in the fridge, you don't want the cream to soften or the chocolate to melt.


Fluffy cake with sweet cheese and orange flavor

The fluffy cake with sweet cheese and orange flavor appeared as a result of my dwarf's desire.

David often asked me to buy them a cheese cake from a pastry shop in our area. All good and beautiful, I just said I can prepare it at home. You know what a mother doesn't do for her baby?

Having country eggs, natural cottage cheese, I said that this is the opportunity to prepare this fluffy cake with sweet cheese and orange flavor.

The top grew very nicely, of an intense yellow, and the orange aroma declared it better than the cake from the corner store. Shall I tell you that my heart has grown with joy? That's what happened :)))

Below you will find the simple recipe for this fluffy cake with sweet cheese and orange flavor.

Preparation time: 40 min Nr. portions: 12 Difficulty: medium


Candy with candied oranges

1. Orange peel, clean the white layer and then cut into small cubes, boil in squeezed orange juice mixed with 250 g sugar. Boil for about 15 minutes, stirring gently.

2. For the sheets, rub the eggs with a pinch of salt and sugar, then pour a little oil. Add the grated orange peel, a tablespoon of quenched ammonia with a drop of an et and then flour. The ingredients are first mixed with a spoon, then kneaded by hand until it no longer sticks to the hand. The obtained crust is divided into 4 equal pieces which are then spread with the rolling pin in thin sheets which are baked on the back of the tray, each maximum 5 minutes, at the right heat. Carefully remove from the pan as they will be very tender.

3. For the cream, beat the egg whites with a pinch of salt and 3 tablespoons of sugar. Rub the yolks a little with the rest of the sugar, with 100 ml of milk and starch, then gradually add the rest of the milk. Boil the cream in a bain-marie, stirring constantly, until it becomes thick, then add the vanilla.

4. Mount the cake by greasing the sheets with warm cream, spread evenly on them, then overlap them, pressing lightly by hand. Pour the hot syrup boiled in orange peel, little by little, over the cake, to be absorbed by the sheet, then divide them evenly over the cake. Leave to cool for at least 2 hours, then cut into large pieces.


Lemon peel in jar & # 8211 the flavor of old cakes

They are part of the old generation, the one that grew up with cakes and cakes flavored with grated lemon peel and vanilla pods split in two lengthwise. Nothing will convince me not to put lemon peel in the donut dough, or with the lemon cream tart or the wonderful Catalan cream.

I don't miss a jar with a lid in the fridge in which I put grated lemon peel mixed with sugar whenever I have the opportunity. How I caught a lemon in the fridge, how I peeled it! Then I use it well-thank you for salads, fish, ginger tea or what it was meant for when I put it on the shopping list.

The other day my luck smiled and I & # 8220s shot & # 8221 two lemons from a fire. Even as I was grating them vigorously, I wondered how many people still use lemon peel for dessert?

Our grandmothers used it almost exclusively as a flavoring, because they had nothing else and they died of old age. Our mothers have also used it successfully for years and perfumed our childhood with it. More recently, however, it has been found that it is not good and that although we keep it in water with baking soda before use, this is not enough. That washing thoroughly with the abrasive sponge is not enough either. So it would be better to use new bottle essences, bought from the supermarket, cheap fire, 100% artificial and that did not even pass any lemon or vanilla pod.

Okay, each with his own beliefs or fears. I have plenty of others, but I don't have that, baking soda and an abrasive sponge are enough for me. But to be at peace with your conscience, especially if you have children in your family, it would be best to use organic lemons. I think they can be found in our stores now.

There is no simpler recipe like this! Or & # 8230 I know? Maybe just homemade vanilla sugar is easier to make. Or lavender sugar. Or home-made vanilla extract. Come on, because in the end all the flavors are very easy to make at home, it's all about worrying a little about the problem and not being fooled by consumer ads.


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