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Couscous with milk and cherry jam

Couscous with milk and cherry jam


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I boiled water with a pinch of salt.

When it started to boil I added the couscous and let it boil.

After it boiled I drained the water on it, I added the milk, the three spoons of sugar and the vanilla sugar.

I let it boil for about 10 minutes, I stopped the fire, I let it cool a bit and then I served it with cherry jam.

Enjoy your meal!



Couscous with milk and cherry jam - Recipes


A quick cake, from the beginning of spring, by Martisor, as we are still at the beginning of March, a cake with coffee and ginger aroma, according to an idea from Click Pofta Buna magazine no.12.

For those who want to know, a few words about ginger:
The word "ginger" comes, like other names of the plant in several European languages ​​(& # 8221Ingwer & # 8221 in German, & # 8221gingembre & # 8221 in French, & # 8221ginger & # 8221 in Romanian, & # 8221zenzero & # 8221 in Italian, & # 8221ginger & # 8221 in English etc.) from Latin & # 8221zingiber & # 8221, also borrowed from ancient Greek (& # 8221zingiberis & # 8221).
As India was the source of ginger in Europe in antiquity, the Greek name is, in fact, a takeover of the languages ​​spoken in India at that time: & # 8221singivera & # 8221 in Pali and & # 8221shringavera & # 8221 in Sanskrit. These names mean & # 8221 in the form of a deer horn & # 8221.
Although the names in most European languages ​​come from ancient Greek, surprisingly contemporary Greeks call it & # 8221piperoriza & # 8221 (pepper root), referring to the spicy taste of the rhizome.
Ginger is the name given to a herbaceous plant from tropical regions, with an aromatic rhizome rich in essential oils. It is a perennial species that needs a high and constant temperature as well as a permanent humidity to grow properly. The ginger rhizome has an irregular, contorted shape and is gnarled, reaching up to 5-6 centimeters in length. Ginger is especially prized in oriental cuisines and gives food a sweet, spicy taste. Ginger enriches and ennobles vegetables (potatoes, mushrooms), fish, game, poultry dishes and desserts (sauces, soufflés, rhubarb compotes or other fruits) and liqueurs. Season especially with coriander, cardamom, cinnamon and cloves.
The rhizome is not eaten raw, but is cleaned by removing the peel, and cut into slices that are cooked as an accompaniment to meats or sauces, in salads, curries, etc. Ginger is sometimes eaten in its crushed, crushed form. In this case, ginger is a fine powder similar to white pepper. In fact, an alternative name for ginger, introduced by the Turks in Moldova and Muntenia was 'white pepper'. The name ginger was used mainly in Banat and Transylvania from the Hungarian gyömber, and then spread throughout the country. In the former British colonies, such as Canada, Australia, Jamaica, Kenya, a so-called "ginger beer" is consumed, which is actually a non-alcoholic, soft drink. (Wikipedia)

Difficulty: small
Preparation time: 1h15 '

125g butter,
150g powdered sugar,
2 eggs,
3 tablespoons milk,
4 tablespoons concentrated coffee,
150g flour,
1 teaspoon baking powder,
1 teaspoon ground Kotanyi ginger.

1 jar of cherry jam,
1 sachet cream for tarts (250ml milk),
1 sachet of whipped cream (150ml milk),
2 sachets of whipping cream
2 sachets of vanilla sugar.

For decoration:
100g household chocolate,
chocolate popcorn.

1. For the top, rub the soft butter at room temperature with the sugar. Incorporate eggs one at a time,


stirring vigorously, add milk and coffee (I added a tablespoon of coffee).

Incorporate flour mixed with baking powder and a teaspoon of ground ginger from Kotanyi.

Pour the composition into a cake pan greased and lined with baking paper, 24 cm in diameter


and bake in the preheated oven for about 30 minutes. Remove from the pan and allow the countertop to cool.

2. Heat the cherry jam until the gelatin becomes fluid and warm and place it over the cooled countertop. Put it aside.

3. For the filling, mix the whipped cream powder with the milk, put a packet of vanilla sugar and a packet of whipped cream hardener, and when the whipped cream is ready, set it aside. Mix the cream powder with the cold milk and when the cream is ready, add the whipped cream hardener and vanilla sugar, then incorporate half the amount of whipped cream into the cream.


4. Put the cream over the cooled jam, covering the whole top.


6. Grate chocolate with a vegetable grater, trying to make chocolate curls or flakes.


they didn't work out for me :( I sprinkled them over the cream, covering the sides as well.

From cyclamen pink chocolate plasticine I cut the popcorn and put them on the cake.

The aroma of ginger was not very felt, the top was delicious, creamy and delicate, fluffy and aromatic due to the coffee.

12 comments:

My mother looks good. Superb.
I kiss you dearly and wish you an excellent spring.

It's very simple and I haven't eaten for so long. I kiss you dearly and Tudor kisses you once more: *: *

A slice for me too. A delicious section, and the presentation super !! Many kisses!

A slice for welcome! many kisses :*

I want about half a cake, if I keep going in the evening, it leaves my mouth watering, I get fat with my eyes while looking at the pictures. at least to feel the full taste, right ?! Come on, I kissed you hard so I could feel what cake you ate.

really delicious and super nice: *
a wonderful day my dear!

I like the cake too.
It never occurred to me to buy ginger powder. Super! So you can have ginger at home at any time for other dishes.
Kiss you girls!

I avoided cooking ginger in any way, because I thought it was sweet and after buying it I bit and chewed with confidence. Now when I see gnimbir in stores. I shed tears. But I see more and more with ginger so I will step on my heart and I will try: D


Couscous with milk and cherry jam - Recipes

For muffins:
-3 eggs
-100 g soft butter
-100 g of powdered sugar
-60 ml milk
-200 g flour
-1 baking powder
- comes from the freezer

For syrup:
-the juice left by the cherries
-1 tablespoon old
-almond extract

-a little water so as to obtain about 150 ml of syrup

For the cream:
-250 g mascarpone
-1 tablespoon old powder
-150 ml fresh
Put all the ingredients in a bowl and beat with the mixer until a creamy mixture results, as you can see in the picture. I have the muffin recipe from Gady_d and since I first made this recipe, I liked it so much that I never went back to my old muffin recipe.
Distribute this mixture in muffin tins in which we have previously placed paper baskets and bake for 25 minutes in the preheated oven. Remove the muffins and prick them from place to place with a toothpick, then syrup them with the syrup obtained from the cherry juice, sugar, water and almond essence.
For the cream, beat the mascarpone cream with the sugar, then add the whipped cream and beat together until a frothy cream results. We put the cream in a posh and we sprinkle on each muffin then we drip a little syrup from the cherry jam.


Couscous gratin with minced meat and vegetables

All I can say is that this dish turned out very well Couscous gratin with minced meat and vegetables, like an airy and very tasty pudding!

  • 250 gr cus-cus
  • water in a ratio of 3: 1 to couscous
  • salt
  • 750 gr minced meat mixture
  • 350 gr sliced ​​mushrooms
  • 2 carrots
  • 2 onions
  • 1 clove of garlic
  • 2 baked peppers
  • 3 tablespoons oil
  • thyme
  • marjoram
  • pepper
  • paprika
  • 1/2 bunch of parsley
  • 3 eggs
  • 75 gr cheese
  • Furthermore:
  • 20 gr butter
  • 2-3 pieces of dehydrated tomatoes

[/ ingredients]
Portions: 4
Preparation time: about 90 minutes
[preparation title = & # 8221Preparation & # 8221]

We prepare the ingredients for Gratin couscous with minced meat and vegetables

Drain the mushrooms and chop them smaller.
Heat the oil and add the onion and carrot first, and after a few minutes the mushrooms.
Sprinkle a little salt over them, thyme, pepper and marjoram and cover the bowl.

Let them simmer over low to medium heat until well penetrated, then add the garlic, pepper and minced meat.
Stir occasionally with a spatula to penetrate the meat evenly.
Sprinkle spices again, including paprika and leave the pot on the fire until the meat is well cooked.
Turn off the heat and add the chopped parsley.

Preparation Grated couscous with minced meat and vegetables

Let the ingredients cool slightly, then over the minced meat add a whole egg and two yolks, and over the couscous, add two beaten egg whites.

Grease a heat-resistant form with butter, place half of the couscous, then the minced meat and vegetables and cover with couscous.

Grate the cheese on top, place a few pieces of dehydrated tomatoes and put the dish in the oven for 25 minutes at 180 degrees.


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32 comments:

What a beautiful color !! and tasty cake! many kisses

It has to be very good, I already went to see the previous version and it is very nice with the cherries with the sugar. Greetings.

What a delicious cake, I love it.

What perfect squares! I like it more than the one with cherries, and that looks delicious! Kisses!

This morning I would enjoy these cookies with a tea: X

This comment has been removed by the author.

looks sensational as well as everything that is prepared by your hands!
considering that you visit every day to know what you've done before and that it drove me crazy that I can't prepare everything I love here because of the convenience (especially!) - I admit, I found the solution: I print your recipes for my mother ( my mother has nothing to do with the computer and the internet!) and prepares them for us!
please tell me how to cut those pandispan cubes perfectly! anticipated thanks for the answer!
(ilda76)

Just today I bought cherries with the intention of making a good cake for my baby. Thanks for the recipe, I have no doubt that it will turn out wonderful, Miha!

Hi, Mihaela, I would like to ask you what I can replace the starch with, because I can't find it here. Thank you and your cake looks phenomenal.

with what you can replace the starch that I can't find here with me and your super cake came out.

Thanks Anto. Cute as usual! Kiss! : *

Thank you Juani-xua's kitchen! :)

Flory, she's good with cherries too, but I like that too. : *

Ralu, I would pop them next to a coffee. :))

these days I think I do too ... because I have a big bucket of freshly picked cherries. : P
looks very nice, yours
It was good, wasn't it? :))

Ilda, thank you for visiting me every day. I'm glad you like what you find here. )

I cut the cake with an ordinary knife, the one with teeth, nothing out of the ordinary.

Cris, the cake is simple and is made quickly. I hope you enjoy!

Mihaela, where do you live?
You should find it, most likely under a different name. cornfour, maizefour, corn.

If not and no. you can replace it with flour!

Mia, thank you!
I answered the question you asked above.

Alice, it was good, literally! :)))

I really like fruit pandispans! It's the cake I made at home since I was little with any fruit I had available. kiss


Chicken with apricots and couscous

Hihi, my husband says I'm experimenting on the dwarf. I mean chicken with apricots cooked together. Hey, yes. It's not something unheard of, unheard of. It is, however, a little unusual for us, who associate apricots with sweet, dessert. I cooked a small portion for myself and the dwarf. He circled, looked at us as we ate, but still did not have the courage to taste. Such are the prejudices, the habits from which we do not want to get out, to experiment. I want to give the dwarf, in addition to the possibility to choose, the courage to try new things, unusual for him, culinary speaking. The secret of this recipe is well-ripened apricots. Their acidity, the sweetness of raisins and carrots, give it a special taste, not the sweetness we associate with toast. Along with couscous, it was good and tasty. The dwarf does not know if the combination is appropriate or not, he liked it and ate it.

1 teaspoon raw sugar or any sweetener of your choice (I taste it first and add sugar only if needed)

nutmeg (a teaspoon tip)

I mention from the beginning that I first boiled the chicken breast for about 15 minutes and only then I cut it into large pieces. I put everything in a non-stick pan, except the sugar, and let it boil lightly for about 30 minutes. Separately I prepared the couscous couscous (I prepared 4 tablespoons). After it hydrated, I added a teaspoon of coconut butter.


Rice with milk and homemade caramel

Ingredient:
1l milk
100 g round rice
100 g of sugar
a vanilla stick
(for a more intense aroma)

For caramel:
100 g of sugar
100 g sour cream
100 g butter

Method of preparation:
I boiled the milk with the sugar and let it simmer slowly. I took the seeds out of the vanilla stick and put them in the milk. Then I added the rice and let it boil for about 25 minutes on medium heat. Don't be afraid that rice pudding will be a little liquid. After it cools, it will thicken. Separately in a kettle I put the sugar on low heat stirring constantly so that it does not burn and then I put it over the sour cream. At the end I put the butter and the caramel is ready.
I put the rice pudding on the plate and on top I added the caramel. You can add seasonal fruits or a little jam instead of caramel or consumed as such, depending on your preference. I personally tried the recipe and found it a simple and delicious dessert. It works great.
Good appetite!

Smoked vegetable soup

400 g smoked kaizer
two onions
a bell pepper, a large carrot
a jar of tomatoes in its own juice
a medium zucchini
cabbage (about two handfuls of cabbage)
green parsley
salt
pepper

Chop the onion, carrot and bell pepper and lightly heat them in 3-4 tablespoons of oil. Cut the kaizer into pieces and add it over the onion to fry lightly.

Add two cups of water and coarsely chopped cabbage and bring to a boil. When the cabbage is almost cooked, pour the chopped tomatoes (or mashed with the food processor) and the diced zucchini pieces. Let it simmer until the zucchini is cooked.

Match the taste with salt and pepper and turn off the heat. Add chopped greens to the soup and serve.

Good appetite!

PIZZA FOUR SEASONS

Ingredient:
For the countertop:
150 g flour
a teaspoon of salt
10 g of yeast
100 ml of warm milk

3 tablespoons tomato paste
3 slices of salami
3 slices muscle fillets
3 slices of pork pastrami
150 g sliced ​​mushrooms in a box
half a bell pepper
150 g mozzarella
a few sliced ​​olives
oregano

Method of preparation: We start by preparing the pizza top:

Heat the milk a little. Dissolve the brewer's yeast in 2 tablespoons of milk. Sift the flour into a bowl and mix with salt. We make a hole in the middle of the flour and put the yeast dissolved in milk. We make a porridge over which we sprinkle a flour powder. Let it rest for 20 minutes and then slowly add the rest of the flour, milk and oil. Stir until the dough forms and then knead until it forms air bubbles and becomes elastic. Powder with a little flour and leave the dough to rise for about 30 minutes. All this time the dough must double in volume.

While the dough is fermenting, prepare the composition that will be placed on the counter. Cut the julienne sausages into small pieces, as well as the bell peppers. Add 2 tablespoons of oil to a pan and after heating, brown the sausages. After they have browned a little (about 5 minutes), add the pepper. Mix well and as we see that the pepper changes color, add a tablespoon of tomato paste. Mix well, leave for another 1 minute and then let cool.

Grease a round baking tray with oil and prepare the sauce with which we will grease the top (2 tablespoons tomato paste + half a teaspoon of oregano). After the dough has risen, knead it again very vigorously. Spread the dough on the work table (sprinkled with flour) and form with your hands a thin sheet of pizza the size of a baking tin. Put it in the tray and then grease the top with a brush with tomato paste. Sprinkle very little mozzarella.

Add the composition over mozzarella, mushrooms and olives. Sprinkle with a little mozzarella. Put in the oven for about 25 minutes on the bottom grill of the oven. After 15 minutes we can add a little more mozzarella if we want.


SCONESE SCONES

The English like to drink tea, which they do with great pleasure throughout the day, serving it with sweet or savory delicacies. The biscuits I bring to your attention today are part of the list of English favorites. I would actually call them & # 8222bread & # 8221, not biscuits, because of their neutral taste & # 8211 can be served with both something sweet and something salty.
Scones were born in Scotland, they were first mentioned in the Oxford English Dictionary in 1513. If they are still cooked today it means they are worth it.
I cooked them in 10 minutes, I liked them and I will definitely make them again.

INGREDIENTS (for 14 biscuits):

flour & # 8211 220 gr
unt & # 8211 50 gr
milk & # 8211 150 ml
sugar & # 8211 40 gr
salt & # 8211 2 gr
favorite jam
baking powder & # 8211 10 gr
for greased biscuits: 1 egg + 1 tablespoon milk

Take the butter out of the fridge, cut it into pieces and mix it with flour, salt, sugar and baking powder. We will get a sandy mass, to which we will add the milk, kneading a homogeneous and slightly sticky crust. Form a ball, which we wrap in cling film and put in the fridge for 20 minutes.


Remove the crust from the fridge, press the flour on the table and spread a sheet 1.5 cm thick (be careful, we do not make the top very thin, otherwise the biscuits will not grow enough in the oven!). With the help of a metal shape (or a glass) with a diameter of 6 cm we cut several dough discs (I got 14, but the number depends on how thick I stretched the sheet and what was the diameter of the shape to be cut).


Beat an egg with a tablespoon of milk and grease the scones, which we previously transferred to the oven tray, lined with baking paper. Bake in the preheated oven (180 degrees C) for 10 minutes. Biscuits should be lightly browned only on the edges.
Remove the tray from the oven and let the biscuits cool, then cut them horizontally and grease them with jam, magiun or nutella. A salty filling would also be suitable: philadelphia, meat or fish pâté, salami, sliced ​​cheese, etc.

If you like this recipe or others on the blog like my Facebook page www.facebook.com/BlogCuSareSiPiper


Peppers stuffed with baby spinach and couscous

Wash the peppers, cut them in half and remove the stalk with seeds.
Finely chop the finely chopped onion and add the scalded baby spinach and passed under a stream of cold water and then drained well and the couscous scalded with boiled water and diced tomatoes, after I scalded and peeled and left covered for 10 minutes to soften.

Add a little tomato paste, salt and season and add finely chopped dill. Fill the pepper halves with this mixture, place them in a tray next to each other, add to their lips the water in which I added a drop of olive oil, a few sprigs of green oregano (if we have, a few peppercorns) and bake for about 20 minutes.

Carefully remove, break a quail egg on top and let the eggs cling, approx. Ten minutes. Serve hot.


CHEESECAKE WITHOUT BAKING

Unbaked cheesecake is usually made with gelatin, but not everyone prefers such a variant. Today I come up with a recipe for cheesecake with white chocolate instead of gelatin. If you like what it looks like, let's get to work.

for countertop:
wholemeal biscuits & # 8211 350 gr
unt & # 8211 130 gr
for the filling:
ricotta (cow cheese) & # 8211 500 gr
fresh liquid & # 8211 200 ml
white chocolate & # 8211 200 gr
sugar powder & # 8211 80 gr
vanillin
jelly powder (e.g. Dr. Oetker) & # 8211 1 sachet
fruits for decoration

For the top, crush the biscuits with a blender, then mix them with the melted butter.

Wallpaper a tray with removable edges with cling film and turn over the cookie sheet, which you press with a spoon or the bottom of a glass. We put the tray in the fridge to solidify the worktop and we take care of the filling.

Melt the white chocolate in the microwave or in the steam bath. In a bowl, mix ricotta with sour cream and powdered sugar, then add melted white chocolate and vanilla. Homogenize very well.

Take the tray out of the fridge and pour the ricotta composition over the biscuit top, then put it back in the cold.

Dissolve the fruit jelly (I tasted kiwi) according to the instructions on the envelope and let it cool.
When the jelly has cooled (but before it solidifies), pour it into the cheesecake tray over the ricotta layer. Let the tray cool for 3-4 hours.
Before serving, decorate our tart with fruit, mint leaves or whatever we like best.

If you like this recipe or others on the blog like my Facebook page www.facebook.com/BlogCuSareSiPiper