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Apple cream

Apple cream

if you feel like something sweet, but you are lazy to do something more complicated ... you would eat something fresh, something creamy but light, or you are on a diet or you care about your health..perfect dessert..fast..delicious. ..healthy


Apple jam & # 8211 recipe of yesteryear

I received several apples from the country, those imperfect apples, but so fragrant and tasty that there is no need for any addition of flavors. A preparation made from only two ingredients, it can't be simpler than that. Gasisti HERE recipe for rolls with walnuts and jam, grandmother's recipe, extremely tasty.

Preparation time 20 minutes

Cooking time 20 minutes

Serving 2 jars of 300 ml

Ingredients


PREPARING APPLE JAM
1. Prepare a pan with cold water in which the apples will boil. Wash the apples well and remove the hard middle with the tubular utensil. If you don't have the utensil, put the apple in 4, cut the middle and then slice the apple and put it in the water in which it will boil with the peel.
2. Boil the apples very quickly, in maximum 10 minutes. Drain the water in a spaghetti sieve and then put them in a blender or robot and puree them.
3. In a pan with a thick bottom (those with a stone coating on the inside are wonderful, do not stick at all) put the puree to boil together with the sugar, until it thickens. The time varies a lot, depending on the amount and width of the pan in which it boils, if it is a large evaporation surface, it boils faster. For me, a kg of apples lasted a maximum of 30 minutes.
4. Put the jars in a metal tray so that they do not crack when you pour the hot paste and put them in the oven on a tray, at 180 degrees, the goal is to catch a pojghita. It lasts about 20-30 minutes, during which time the jars are sterilized. This recommendation is, but I noticed that it boiled the contents and when I took them out you didn't really see the pojghita, but you have to do that. After cooling, pojghita will form. Put the lids on after cooling. The appearance is stiff and translucent jam, as you see in the first photo.
Talking to other housewives, it is possible to get better results from smaller amounts of mashed boiled, for example as I prepared from a kg of apples. If you have a lot of apples to solve (several kg), I recommend dividing the puree into several non-stick dishes. When offered, buy heavy-duty pans with stone lining on the inside. I don't stick at all and the food tastes better. I and the soup make it in such a bowl, and the pan is mandatory.

The marmalade will also be used for your recipes: Simple cookies with egg butter and marmalade (click here) or pancakes (click HERE for the recipe).
Liv (e) it!


Tart with grated apples

Tart with grated apples it is one of the easiest desserts to prepare and it manages to satisfy all tastes.
If the apples are too juicy, you can harden them or add some breadcrumbs.
You can also add other condiments, such as cardamom and ginger.


We wash and peel the apples and remove the back with a special knife or a normal one, with a long and thin blade.

In the bowl in which we will make the cake, melt the sugar (150g), being careful not to burn it, it must have a reddish brown color.

Then we place the whole apples and in the remaining spaces, halves. My pot is 24 cm in diameter.

Preheat the oven to 180 ° C and bake the apples for 30-35 minutes or until they soften, the fork should easily enter them.

Meanwhile, prepare the burnt sugar cream. Mix eggs with sugar, vanilla and a little salt until the sugar is dissolved, no more. Add the milk and mix to blend.

When the apples are almost ripe, pour the composition of burnt sugar cream on top.

Now we will put our pot in a larger tray in which we pour hot water and put it back in the oven.

Bake at 180 ° C for about 35-40 minutes, until the cream has begun to thicken. Move the bowl and, if it shakes like a meatball, the cream is ready.

While the cream is baking, prepare the top.

Mix whole eggs with a little salt and vanilla until it triples in volume and we get a creamy composition. Add the sifted flour together with the cocoa, with delicate movements, from top to bottom, so that we do not remove the built-in air.

Then pour the puddle composition on top and level it well. Continue baking until the top is completely baked.

Allow the dish to cool completely to room temperature and refrigerate for a few hours. Then place a tray or a flat plate and carefully turn the pot.

Refrigerate the dish again for a few hours, during which time the burnt sugar cream syrup will penetrate the counter.

After that you can take out the pot and decorate the cake with whipped cream.

* I wrote about how to beat whipped cream from natural cream here (click) wide.

Decorate the cake according to your imagination. I let them make some ornaments from burnt sugar and forest apples.

Keep the cake with apples and cold burnt sugar cream until ready to serve. Good appetite!

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Apple and cream cake

Wheat Ingredient:
8 eggs,
8 tablespoons sugar,
8 tablespoons flour,
1 baking powder,
1.5 kg apples,

Other ingredients:
150 ml sweet white wine,
150 gr sugar,
1 cinnamon stick,
Chocolate,

Cream Ingredient:
700 ml milk,
3 sachets of vanilla pudding,
10 tablespoons sugar,
200 ml fresh,
125 g butter or margarine,

Preparation:
Peel the apples, cut them into 4 and remove the seeds. In a saucepan, caramelize 150 g of sugar, over which we will add 150 ml of sweet white wine. To this mixture of sugar and wine we add chopped apples, 1 cinnamon stick and let them simmer for 3-4 minutes. flavors.
The tray (38 / 27cm) is greased well with butter and we place in it the apples hardened in wine (we remove the cinnamon) arranging them nicely in the tray.
From the 8 eggs we prepare a biscuit (pandispan). The yolks are frothed with 8 tablespoons of sugar, the egg whites are mixed with the mixer until we obtain a hard foam, which we will put on the frothed yolks, mix lightly until smooth and then sprinkle 8 tablespoons of flour in which we put the baking powder and mix lightly again until smooth.
Pandispan (biscuit), thus obtained, we turn it over the apples in the tray, leveling the surface. The tray is put in the preheated oven. Keep in the oven until the pandispan is baked (in the test with the toothpick, the dough will not stick to it). Remove the tray from the oven, let it cool a bit and then pour the contents of the tray on a plate. The pandispan will reach below and the apples above. We will let the apple top cool down until we prepare the cream.

Cream preparation:
Put the pudding envelopes, 10 tablespoons of sugar in a saucepan, and gradually add 700 ml of milk and boil until it thickens. Froth the butter with 2 tablespoons of sugar and then add it to the composition of the chilled pudding. Foam with the mixer.
Separately, foam 200 ml of whipped cream and add it to the above composition. Mix gently until smooth, then pour the resulting cream over the apple top. On top we glaze with chocolate, which we melt on a steam bath with a few tablespoons of milk or whipped cream.
Leave the cake tray to cool and then portion it.


Posted by Postolache Violeta on March 17, 2021 in apple recipes vanilla recipes cake recipes polish recipes | Comments: 0

Sharlotka is a very tasty Polish cake with tender dough, apples and vanilla cream. The cake is famous in Poland and I admit, I kept avoiding it, because I had the feeling that it is quite elaborate, but as I love apple cakes I said it was worth trying, and on this occasion I realized that it is actually quite easy, especially as the dough, vanilla cream or apple composition do not necessarily have to be prepared all at once.
We really liked the cake, we regretted that we ate it on the very day when almost everything, because the next day was even tastier, the flavors probably became better friends. It goes very well with some vanilla ice cream next to it, next time I will definitely prepare a portion of ice cream.
I recommend you too apple-shaped cake, overturned apple cake, apple and yogurt cake, or invisible apple cake. You can find more recipes with apples here. You can find more cake recipes here.


Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here or on instagram here

Ingredients sharlotka, polish cake with apples and vanilla cream


Cream of sweet potatoes and apples

Enjoy a simple cream to make and that will help you fall asleep.

  • Mayra Fernandez Joglar
  • Recipe type: creams
  • Calories: 180
  • Portions: 5
  • Cooking time: 31M
  • Total time: 31M

Ingredients

  • 100 g leek
  • 50 g onions
  • 25 g of olive oil
  • 70 g carrots
  • Apple 1
  • 150 g potatoes
  • 550 g sweet potato
  • 800 g of water
  • 1 teaspoon (coffee size) turmeric
  • Shawl
  • pepper
  • Walnuts (optional)
  • Celery leaves (optional)

Preparation

We prepare the vegetables by cleaning the leeks well, grating the carrots and peeling the onion, apple, potato and sweet potatoes.

Put the large chopped leeks and onions in the Thermomix glass and cut in time 5 seconds, speed 5. We lower the pieces to the blades.

Pour the oil and program 5 minutes, 120º, spoon speed.

Add the carrot, potato, sweet potato and chopped apple. Add 800 g of water, salt and pepper and cook for 25 minutes, varom temperature, speed 2.

Then add the turmeric and chop everything together 1 minute, progressive speed 5-7-9.

Distribute the cream in bowls and finish decorating with some walnuts and a few washed celery leaves.


Posted by Postolache Violeta on March 17, 2021 in apple recipes vanilla recipes cake recipes polish recipes | Comments: 0

Sharlotka is a very tasty Polish cake with tender dough, apples and vanilla cream. The cake is famous in Poland and I admit, I kept avoiding it, because I had the feeling that it is quite elaborate, but as I love apple cakes I said it was worth trying, and on this occasion I realized that it is actually quite easy, especially as the dough, vanilla cream or apple composition do not necessarily have to be prepared all at once.
We really liked the cake, we regretted that we ate it the very day when almost everything, because the next day was even tastier, the flavors probably became better friends. It goes very well with some vanilla ice cream next to it, next time I will definitely prepare a portion of ice cream.
I recommend you too apple-shaped cake, overturned apple cake, apple and yogurt cake, or invisible apple cake. You can find more recipes with apples here. You can find more cake recipes here.


Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here or on instagram here

Ingredients sharlotka, polish cake with apples and vanilla cream


Apple jam & # 8211 recipe of yesteryear

I received several apples from the country, those imperfect apples, but so fragrant and tasty that there is no need for any addition of flavors. A preparation made from only two ingredients, it can't be simpler than that. Gasisti HERE recipe for rolls with walnuts and jam, grandmother's recipe, extremely tasty.

Preparation time 20 minutes

Cooking time 20 minutes

Serving 2 jars of 300 ml

Ingredients


PREPARING APPLE JAM
1. Prepare a pan with cold water in which the apples will boil. Wash the apples well and remove the hard middle with the tubular utensil. If you don't have the utensil, put the apple in 4, cut the middle and then slice the apple and put it in the water in which it will boil with the peel.
2. Boil the apples very quickly, in maximum 10 minutes. Drain the water in a spaghetti sieve and then put them in a blender or robot and puree them.
3. In a pan with a thick bottom (those with a stone coating on the inside are wonderful, do not stick at all) put the puree to boil together with the sugar, until it thickens. The time varies a lot, depending on the amount and width of the pan in which it boils, if it is a large evaporation surface, it boils faster. For me, a kg of apples lasted a maximum of 30 minutes.
4. Put the jars in a metal tray so that they do not crack when you pour the hot paste and put them in the oven on a tray, at 180 degrees, the goal is to catch a pojghita. It lasts about 20-30 minutes, during which time the jars are sterilized. This recommendation is, but I noticed that it boiled the contents and when I took them out you didn't really see the pojghita, but you have to do that. After cooling, pojghita will form. Put the lids on after cooling. The appearance is stiff and translucent jam, as you see in the first photo.
Talking to other housewives, it is possible to get better results from smaller amounts of mashed boiled, for example as I prepared from a kg of apples. If you have a lot of apples to solve (several kg), I recommend dividing the puree into several non-stick dishes. When offered, buy heavy-duty pans with stone lining on the inside. I don't stick at all and the food tastes better. I and the soup make it in such a bowl, and the pan is mandatory.

The jam will also be used in the recipes: Simple cookies with egg butter and jam (click here) or pancakes (click HERE for the recipe).
Liv (e) it!


  1. Cut the cabbage into thick strips of julienne and cook the leaves in plenty of salted water for 15 minutes. Then drain, reserving a cup of the cooking broth.
  2. While the cabbage is cooking, wash, clean and core the apples. Then roll them and brown them in a saucepan with extra virgin olive oil.
  3. Once gilded, Incorporate cabbage, season and sauté the whole for a few more minutes.

  1. Then add the reserved cup of cooking broth and the vegetable broth needed to almost cover the vegetables. Cook for 15 minutes.
  2. To finish grind all the ingredients and add the cream to add the cream to the cream.
  3. Serve the hot cabbage cream with a drop of extra virgin olive oil.

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Full article: Bezzia »recipes» Soups and purees » Cabbage and apple cream


Strudel with apples and cream cheese

This strudel with apples and cream cheese is fragrant and tasty, perfect to be eaten with a hot tea or coffee. It is a dessert suitable for any season, but I associate it with autumn, because now the apples are in high season.

I often make strudel with apples or any other fruit and I always use puff pastry bought because it seems the most handy. Of course, it can also be made with pie sheets, but it is up to everyone to choose. On the blog I have such an older recipe, in which I also put raisins: knitted apple strudel.

This time I tried something different. On the base of the dough I spread some cream cheese, then over it I added chopped and flavored apples with vanilla essence and cinnamon. The result was delicious, and the house "got drunk" in the pleasant smell that came out of the oven.

I hope you like this strudel with apples and cream cheese and make the recipe soon!
____________________________________
INGREDIENTS
1 sheet of puff pastry (400 gr.)
3 medium apples
120 gr. cheese cream
4 tablespoons erythritol or any other sweetener (stevia, sugar)
1 teaspoon cinnamon
1 tablespoon vanilla essence
1 or
2 tablespoons almond flakes (or any other chopped walnuts)


____________________________________
PREPARATION

Peel and cut the apples into not very thick slices, but not too thin. Put them in a bowl and mix them with 2 tablespoons of erythritol (or your chosen sweetener) and a teaspoon of cinnamon.

In a separate bowl, mix the cream cheese with 2 tablespoons of sweetener and 1 tablespoon of vanilla essence.

Put the puff pastry in a tray covered with baking sheet. If the dough comes bundled with a baking sheet, use that one.

Visually divide the puff pastry into 3 parts. Grease the middle part with cream cheese, then add the apple slices over the cream.

Cut the puff pastry to one side and the other into strips, about the thickness of a finger, exactly in the picture. Try to make the same number of strips on both sides.

First gather the ends of the puff pastry over the cream cheese and apples (top-bottom), then continue with each side strip. You will alternate the strips, as in a braid: once on the right, once on the left.

Grease the braided puff pastry with the beaten egg yolk, using a silicone brush.

Sprinkle some almond flakes on top, then put the tray in the preheated oven at 180 ° C for 30-35 minutes, until you see that it turns brown on the surface.

Remove the apple strudel and cream cheese from the oven and let it cool completely, then cut into suitable slices and serve with great gusto!