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Rice pudding

Rice pudding

Boil the pasta with 400ml of salted water until it swells and all the water decreases.

Mix eggs with sugar, cheese, spices, butter and whipped cream, then add the cooked pasta and mix. Put the mixture in a cake pan greased and wallpapered. from the form. Serve sliced, both plain and with vanilla sauce.


Quinoa pudding

1/2 cup quinoa (left to soak in water overnight)
1 cup and a half walnut milk (or any other vegetable milk)
10 dates
1/2 teaspoon cardamom powder
1/2 vanilla pod
Wash the quinoa well and put it on the fire, in a pot together with the milk and finely chopped dates.
When it starts to boil, add the cardamom powder and the core of half the vanilla pod. To remove the core, with the help of a knife we ​​cut the pod in half and using the tip of the knife we ​​remove the whole core.

We need to stir from time to time so as not to stick to the pot.
Leave it on the fire until it thickens, then let it cool.

I served it with plum magic on top.
You can even put a topping of nuts or dried fruit.

For flavors you can use as you like: cinnamon, cloves, nutmeg, ginger, anasome, etc.

If you eat it for breakfast, you will not be hungry at all until noon, because it is full.
It can also be eaten for dinner or as a dessert.

If you try this recipe, I am very curious to know how you liked it and what changes you made.


Cake pudding with chocolate

From a few slices of cake left and aged, you can prepare a delicious cake with chocolate pudding. It is ideal, especially served in the morning for coffee.

We really like the cake prepared for the holidays with various fillings. In the top of preferences is recipe for cakes with walnut cream and rum.

But in addition to these, we are also preparing one cake with walnuts and shit, very fragrant and beautifully colored.

It comes out very tasty too fasting cake, prepared with some more special ingredients.

But we also happen to receive a few slices of cake, or even whole cakes, from those close to us. No matter how much we eat, we still have cake from which we prepare the much-loved pudding.


Strawberry tapioca pudding

My proposal today is a very easy recipe, both the procedure itself is without difficulty, and the caloric content is tiny, which I recommend tapioca pudding as the ideal evening snack. As a gastronomy enthusiast you are, I think most of you know what it is tapioca, we find it commercially processed in the form of small pearls in fact, tapioca comes from the root of a plant called cassava(or cassava), native to Brazil, but which has spread to many other parts of the world, due to the fact that the flour obtained from this plant is very nutritious and easy to digest. The preparation method I propose today will give you the opportunity to get a light pudding, coagulated just enough, which you can serve with any fruit jelly, I quickly prepared a strawberry garnish. What this pudding especially recommends both for a dessert and for a light evening snack, is the fact that it is made with milk and everyone knows that milk calms and ensures a pleasant and restful sleep.

Preparation time: 00:15 hours
Cooking time: 00:15 hours
Total Time: 00:30 hours
Number of servings: 2
Degree of difficulty: Easy

Ingredients Tapioca Pudding With Strawberries:

  • 1/2 cane (200 ml.) Tapioca pearl
  • 3, 1/2 cup water
  • 2 cups (measured with the same cup) of milk
  • 1 vanilla pod (or 1 teaspoon vanilla extract, vanilla sugar, etc.)
  • 2 tablespoons honey (or other sweetener to taste)
  • 1 pinch of salt
  • strawberry jelly: 1 cup fresh strawberries, 2 tablespoons sugar or 1 tablespoon honey, to taste

Preparing Strawberry Tapioca Pudding:

As a garnish for tapioca pudding, as I specified, you can use any fruit you like, but also a ready-made jelly or a jam, as it is more convenient. I quickly prepared a strawberry jelly: I put the strawberries (from the freezer, I pick fruits of this summer's provision) in a saucepan and I added cold water enough to cover them. I boiled the strawberries until the liquid completely dropped, I added 2 tablespoons of sugar (sugar is optional, you can add honey or agave syrup as a sweetener) and I boiled for a few more minutes. I then passed the strawberries with the hand blender (and this is optional, they can be left whole).

I divided the strawberry jelly into two glasses that I placed obliquely in an egg formwork, this only and only for the final aspect of the preparation, in order to obtain the diagonal stratification.

As long as the strawberry jelly cools well, we move on to the actual preparation of the tapioca pudding:

1. Put 3.1 / 2 cups of cold water in a saucepan. Add the tapioca pearls (1/2 cup measured with a container identical to water). Put the pan on the fire.

2. When the water boils well, start stirring until the water boils and the tapioca pearls rise to the surface, then reduce the heat to a minimum and continue boiling for about 5-6 minutes, stirring constantly, until the contents of the pan it thickens like a polenta.

3. Pour the contents of the pan, as hot as it is, into a strainer, and rinse under running cold water, stirring constantly, until the clogged water in which the tapioca pearls were boiled disappears and only the non-sticky, semi-translucent pearls remain.

4. Put the tapioca pearls back in the pan and pour the cold milk over them. Add the grated seeds from the vanilla pod, a pinch of salt and 1-2 tablespoons of sugar (if you choose to sweeten with honey, add it at the end).

5. Put the pan on a very low heat and boil, stirring constantly, until all the tapioca pearls become translucent and the milk is slightly coagulated.

6. Carefully pour the pudding over the jelly in the glasses, already cooled. Allow to cool before serving, possibly prepare earlier and keep in the refrigerator for a few hours.

It is light, has a fine taste and an extremely pleasant texture, without being too gelatinous (due to the fact that the excess gelatinous substance was removed by rinsing with cold water) and especially, it contains good and nutritious milk.


Delicious pudding with noodles and cottage cheese & # 8211 as delicious as in childhood! Find out the 2 best recipes that deserve attention!

Noodle pudding with cottage cheese is a delicacy known since childhood. It was enjoyed both at home and in kindergarten. If you want to enjoy your family with a delicious snack, we urge you to surprise them with such pudding. Find out two best recipes, with which you will get a perfect delight both for breakfast and to be served as a snack. .

Recipe No. 1 & # 8211 Noodle pudding with cottage cheese

INGREDIENTS

-200 g of noodles (or spaghetti)

METHOD OF PREPARATION

1. Boil the noodles in a saucepan with water and a pinch of salt. If you use spaghetti, break them into smaller pieces, then boil them.

2. Mix the cottage cheese with the sugar, salt, vanilla, 2 eggs and 2 egg whites. Get a homogeneous mass.

3. Pour the noodles into a strainer and let them drain for a few minutes.

4. Mix the boiled noodles with the cottage cheese.

5. Grease a baking tin with butter, then pour in the noodles with cheese.

6. Grease the pudding with the beaten egg yolks.

7. Bake the pudding in the preheated oven at 200 ° C for 35 minutes. The middle of the pudding should be soft (when the juice cools, it will harden). Baking time depends on each oven.

8. Allow to cool, then cut into small portions. Serve the pudding with its favorite sweet cream.

Note: The cottage cheese must be soft and dry. If desired, you can reduce the amount of noodles and use more cheese. You can also reduce the amount of sugar, especially if you serve the pudding with jam.

Recipe No. 2 & # 8211 Noodle pudding with cottage cheese and raisins

INGREDIENTS

-2 glasses of homemade noodles

-1/2 glass of raisins (optional)

METHOD OF PREPARATION

1. Pour the milk into a saucepan and put it on the fire. Bring to the boil, then add the noodles to the pan and stir. Boil the noodles until they are almost ready. Let them cool.

2. Pour boiling water into the bowl of raisins and let them soak for 5-10 minutes. Drain them and arrange them on a paper towel.

4. Beat the eggs with the sugar, salt and vanilla.

5. Mix the slightly warm noodles with the beaten eggs and raisins.

6. Grease a baking tin or a deeper pan with butter. Pour into the shape of the noodle with cheese.

7. Bake the pudding in the preheated oven at 250 ° C for 10 minutes. Lower the temperature to 150 ° C and bake the pudding for 30-40 minutes. Baking time depends on each oven.


Similar recipes:

Chocolate pudding with whipped cream

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Chocolate sarlota

Chocolate sarlota prepared with cocoa, whipped cream, milk and grated dark chocolate

Chocolate sarlota with rum

Chocolate sarlota recipe from eggs, milk, gelatin and cocoa, flavored with rum and vanilla sugar, decorated with candied fruit

Chocolate sarlota with walnuts

Chocolate sarlota with walnut, prepared with butter, sour cream, lemon and vanilla sugar


Method of preparation

Double cream

Mmmmm. chocolate, vanilla and fruit & hellipWhat better combination could you want? washing

Sarlota with tangerines, cream cheese and whipped cream

The combination of cream cheese, tangerines and whipped cream is great. An easy and very easy dessert to make


Mistakes to avoid when cooking risotto

Often mistakes that may seem minor can turn risotto from a delight into a common dish. Below are the most popular mistakes that occur when cooking risotto (plus some handy solutions).

Do not measure rice or water

An inappropriate ratio of water to rice can turn the dish into a fiasco. Use a kitchen scale to measure the rice and a graduated cup (there are also graduated cups with gradations for rice and liquid) for water or soup.

If you have nothing to measure, you can apply a general rule for cooking rice: water is twice as much as rice, plus 20%. But as not all types of rice are the same, the amount of water or soup may differ. It is best to measure both the amount of rice and the amount of water or soup.

You think all rice is the same

The mistake that can easily get your claim denied is to fail. This is far from the truth.

For example, brown rice requires a longer cooking time (sometimes even more than the one mentioned on the package) and a larger amount of water or soup.

On the other hand, aromatic rice (like basmati rice) should be soaked 1-2 hours before cooking. This decreases the cooking time, and the molecules soaked in rice retain their flavor even if they go through the cooking process.

Cook at the wrong temperature

For a perfect risotto, the fire must oscillate between medium and minimum. After you bring the preparation to a boil and after you put the lid on, the fire must be kept to a minimum.

Cooking rice at high temperatures has an easy-to-understand motivation (you want to finish cooking quickly), but think about the result. For example, even if the grains are soft on the outside, the inside can be hard and difficult to eat. Similarly, some berries can burn, while others can remain raw, a not-so-delicious result.

Do not add flavors and spices

These give particularity to each risotto. Imagine a risotto without salt. Even if it is creamy enough, it is not inviting. Salt (which added to separately cooked water prevents the rice from becoming gelatinous), the Parmesan cheese at the end, the butter cubes, all add to the recipe.

Do not leave risotto at will after cooking

The risotto should be left for 7-10 minutes to settle and get the optimal texture. This rule applies regardless of the type of rice used.

Do not store rice in a cool, shady place

Rice loses its properties when not stored properly. Thus, in order to enjoy an excellent risotto, it matters how you keep the rice even before it is cooked. Choose a cool place, free of moisture, preferably in a tightly closed box. White rice lasts for years, but brown rice must be eaten quickly because the grains have a slightly oily texture and deteriorate on prolonged contact with air.

Do not wash the rice before cooking

Whatever variety you choose, it is recommended to wash the rice grains before cooking, both to remove dust particles and to remove excess starch that sticks the grains together and creates a porous appearance.

Stir too much

To prepare a delicious risotto, you have to turn the wooden spoon in the pot, but that does not mean that you need to mix quickly. Be patient and spin carefully.

Now you know what you need to do to cook a perfect risotto. Follow the steps, season to taste, decorate with parmesan, add a drizzle of butter, and enjoy the creamy texture and the amazing taste of the risotto.


Tort de orez (Rice cake)

Boil the milk with water, 100 sugar, and a pinch of salt, when it starts to boil, add the rice, keep it on a better heat and let it boil, chewing from time to time with a wooden spoon. When the rice has absorbed all the milk, it is already boiled.

Be careful, the composition will not be too dry, a little soft. Set aside, allow to cool well. Meanwhile, rub the rest of the sugar well with the yolks, add the urda, lemon peel, vanilla.

Separately, whisk the egg whites with a pinch of salt. When the rice is cold, add the sour cream, chopped almonds, the composition of the yolks, sugar and urda, and at the end the egg whites.

Put a few whole almonds on top and pour the composition into a round shape (25-30 cm.), In which I put a sheet of paper for the oven.

Place in the preheated oven at a temperature of 200 degrees for 40-45 minutes. When ready, allow to cool slightly and then powder.


"Pudding" is a generic term, which covers several types of food, but conventionally we can say that it means a preparation of flour (or pasta), rice, eggs, milk, etc., often sweetened, browned in the oven. The term can also refer to a casserole of potatoes, vegetables or fruits (finely chopped), cheese, eggs, etc., baked. However, some recipes do not involve baking, but other methods of coagulating the mixture.

Potato pudding

The necessary ones: 600 gr potatoes, 2 suitable onions, 100 ml oil, 2 tablespoons flour, salt and ground black pepper to taste, 2 cloves crushed garlic.

Matching cooking: Boil the peeled potatoes and finely chopped onion. Make a puree in which you add oil, salt, black pepper, flour. The obtained composition is poured into an oiled form and lined with breadcrumbs. Bake in the oven at the right heat. Bake the pudding sprinkled with crushed garlic and serve hot. (For extra flavor, some scallops or smoked pieces are worth adding to the mix!)

Bagel pudding

The necessary ones: 200 gr of core bagel, 20 gr raisins, 200 gr sugar, 30 gr pistachios, 30 nuts, 4 eggs.

Matching cooking: “Soak the bagel core in milk, rub the sugar with the yolks, add the bagel core, add the raisins, pistachios, ground walnuts and then the beaten egg whites. We grease the form with butter and breadcrumbs, we pour the composition, we put it in the oven and we serve it as soon as it is ready, because otherwise it is left ”(V. Florescu - How can we live healthy and cheap ?, 1943).

Semolina pudding with burnt sugar

The necessary ones: 4 eggs, 10 tablespoons sugar, 300 g semolina, 1.5 liters of milk, 1 teaspoon rum, grated peel of a lemon and an orange, 50 g butter, a pinch of salt and a pinch of baking powder.

The sweet match: “Burn 5 tablespoons of sugar in a round tray and leave to cool after the burnt sugar has coagulated on the tray. In a saucepan with a tail, boil the milk together with 5 tablespoons of sugar, salt, rum, grated lemon and orange peel, baking powder and when they boil, sprinkle the semolina in the rain, turning non-stop until it thickens, it is fluffy but still soft and buttery and set aside for cooling. The eggs are separated, the yolks are turned with a wooden spoon until they set, and the egg whites are whipped. In the pan with the tail, when the semolina has cooled, put the butter and mix it completely, then put the yolks and the last deposit is the already foamed egg whites. After the pudding is uniform, pour it into the tray lined with burnt sugar and put it in the oven until it turns brown like the resin of the fir trees in the forest. ”- from Kera Calița reading.

Yogurt pudding with blueberry jam

The necessary ones: 250 gr cream cheese, 500 ml Greek yogurt (10% fat), 100 gr powdered sugar, 1 teaspoon vanilla essence, 1 pinch of salt, 100 gr cranberry jam (or any other small red fruit).

The sweetness of the sweet: Gently mix the cream cheese with the yogurt, sugar, vanilla and salt powder. Then put the mixture in a towel or a clean piece of gauze, which is drained in a cold bowl. Before serving, pour the pudding on a plate and pour the cranberry jam on top.

Pasta pudding with cheese

The necessary ones: 500 gr macaroni (or other pasta at hand), ½ teaspoon salt, 6 + 2 beaten eggs, 300 gr cream, 400 gr salted cheese, 80 gr butter.

Baking match: Put the pasta to boil, with a little salt, over medium heat. Separately, in a bowl, crush the cheese with a fork and add the cream and beaten eggs, then mix well all together. After the pasta has boiled, drain and let it rest for a few minutes. Grease a deep pan with butter, then put the pasta in the pan with the cheese composition, then mix all evenly. Put the tray in the oven over medium heat and leave for about half an hour, until the pudding is nicely browned. 5-6 minutes before removing from the oven, grease with another one or two beaten eggs, to get a beautiful golden color.

Wine pudding

The necessary ones: 200 gr rice, 1 liter red wine (can be Merlot, Cabernet Sauvignon but also Fetească Neagră), 10 tablespoons sugar, 1 teaspoon cinnamon, 150 gr butter, 6 eggs, salt, breadcrumbs, 100 gr raisins.

The sweetness of the sweet: Boil the rice in wine with half the sugar until it thickens. After allowing to cool for 20 minutes, mix with the butter and the remaining sugar. Separate the egg whites from the yolks. First, add the yolks one by one, then the cinnamon, salt and whipped egg whites. The composition is poured into a form greased with butter and sprinkled with breadcrumbs, which is put in the oven for 45 minutes, until the pudding will get a nice golden tint. In the pudding, you can also add dried fruit and vanilla, some variants proposing to thicken the composition with bread crumbs soaked in milk. Decorate with large raisins rehydrated in wine.

Red bread pudding

The necessities and the suitability of cooking: “Grate the skin of cold buns, cut into slices, brown in butter, grease the slices with marmalade, pour red wine over them and, after absorbing the wine, place the slices in a greased and sprinkled form with breadcrumbs , pour egg whites sprinkled with sugar on top and bake the pudding in the oven with the stove ”(Madeleine Brebu - Wartime kitchen, 1940)


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