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Pasta pudding with carrot jam baked in the Zepter bowl

Pasta pudding with carrot jam baked in the Zepter bowl

A wonderful sweet that reminds us of childhood;)

  • Amway fusilli paste approx. 300 g,
  • Cevafin cheese from Delaco approx. 250 g,
  • telemea of ​​sheep approx. 100 g,
  • eggs 3 pieces,
  • Panacris carrot jam (see recipe here: http: //www.bucataras.ro/retete/dulceaa-de-morcovi-41081.html) approx. 300 g,
  • seed approx. 100 g,
  • peel from 1 lemon

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Pasta pudding with carrot jam baked in the Zepter bowl:

Boil the pasta according to the instructions on the package. Meanwhile, mix the cheese with the telemeau, sour cream, eggs, carrot jam (recipe here: //retete/dulceaa-de-morcovi-41081.html) and lemon peel. After the pasta has boiled, drain the water and mix with the cheese mixture. Cold Zepter bowl, cover with parchment paper, put the pasta pudding, cover with a lid, put on medium heat approx. 10 minutes, until the needle from the thermal control reaches the green area. Turn off the heat, then lift the lid for about 5 minutes, wipe the steam formed on the lid with an absorbent napkin. After approx. 25 minutes, the pudding is ready. Serve hot or cold with the addition of carrot jam to suit everyone's taste. Good appetite!


Video: Carrot Pudding - 18th Century Cooking S6E2 (October 2021).