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Easter with walnuts and raisins


Long coveted with the aroma of childhood.

  • 200g paste
  • 150g ground walnuts
  • 50g raisins
  • 2 tablespoons sugar
  • 2 sachets of vanilla sugar
  • 1 tablespoon butter

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Walnut and raisin pasta:

The pasta is boiled according to the instructions on the package, passed under a stream of cold water and drained.

Melt the butter in a saucepan, add the walnuts and heat the raisins very little.

Add the drained pasta and mix well on the fire for another 2-3 minutes.

Remove from the heat, sprinkle with sugar, vanilla sugar and mix well.

Serve hot or cold.

Good appetite!


Walnut check

Fluffy cake with walnuts and raisins. The cake is one of the most appreciated sweets being very easy to prepare. It can be made with cocoa, chocolate, various candied / dried fruits, nuts, raisins, cranberries, hazelnuts, almonds. A special cake that will impress not only your loved ones, but also anyone who pays you a visit. It is perfect both for a cup of tea or coffee served with family or friends, and for special occasions. I invite you to try this nut cake recipe!

Ingredients cake with walnuts and raisins:

  • 5 eggs
  • 100 g sugar
  • 150 flour
  • 80 ml oil
  • 16 g vanilla sugar
  • 70 g raisins
  • 80 g walnut kernels
  • a pinch of salt
  • grated peel of a lemon.

Prepare fluffy cake with walnut recipe without baking powder

Walnut Check-Recipe Video:

We separate the eggs. In a large bowl put the 5 egg whites and a pinch of salt, mix them until they double in volume. We will put the caster sugar in a spoon and mix at a higher speed until we get a strong and glossy foam-like meringue. Add the vanilla sugar and mix, then add the yolks and mix on low speed. Add the oil little by little and mix. At the end, add the lemon peel, mix a little and you're done.

Add the flour, little by little, and mix by hand-without mixer. Then add the raisins and walnuts. I also kept some nuts for decoration.

Wallpaper a cake tray with baking paper and pour the composition into the tray. At the end I decorated with walnut kernels.

Bake the cake in the preheated oven at 180 degrees for about 40 minutes or until it passes the toothpick test (if the toothpick is sticky, leave it for another 5 minutes and check again).

After baking, the cake with walnuts and raisins is removed from the tray, the baking paper is removed. Leave to cool.


Easter recipes: Cozonac with walnuts, raisins and cocoa

A single slice of cake has up to 180 kilocalories, say nutritionists, which is why they recommend one slice a day, preferably outside of main meals, as a sweet food.

Cozonac - the version with walnuts, raisins and cocoa

● 3.5 kilograms of white flour,
● a tablespoon of salt,
● 200 grams of sugar,
● a liter of lukewarm milk,
● four yolks and four whole eggs,
● 150 grams of butter or margarine,
● 200 milliliters of oil,
● two rum essences,
● grated peel from 2 large lemons.

● 175 grams of fresh yeast,
● 100 grams of sugar,
● half a liter of lukewarm milk.

● one and a half kilograms of ground walnuts,
● grated peel of a lemon or cinnamon,
● a spoonful of cocoa,
● 550 grams of sugar,
● raisins soaked overnight in lukewarm water with rum.

● a few tablespoons of oil for greasing the trays,
● three eggs,
● a tablespoon of sour cream.

All ingredients should be at room temperature, except milk which should be lukewarm. Mix all the ingredients for the mayonnaise until the yeast dissolves. Put flour in a large bowl and make a hole in the middle. Pour into that Mayan hole. Leave it for about 30 minutes, until the yeast activates and you will notice that the mayo becomes frothy.

Add the milk, the 200 grams of sugar, sprinkle the salt on the edge, not directly over the mayonnaise, and start kneading the dough until it becomes quite homogeneous. Then add the beaten eggs and knead.

Then add the butter or margarine and knead until the butter is no longer visible. At the end, add the oil, lemon peel and rum essence and knead the mixture for 30 minutes, until the dough is no longer sticky. Cover the dish with a towel and leave to rise in a warm place for two hours. The dough should triple in volume.

After the dough has risen, on the work table, given with flour, divide the dough into five equal pieces. Each piece is kneaded lightly, just enough to have a round shape, similar to that of a bun. Cover with a towel and leave to rise for 30 minutes. Meanwhile, mix the ingredients for the filling.

Then take five trays wider and with higher walls, which are well greased with oil, including the edges. Then take each piece of dough and spread it out like a thin sheet of a finger, over which the filling is placed. Roll the dough lightly so that the filling does not come out. The cozonacs are placed in the tray, covered with towels and left to rise for an hour.

Meanwhile, the oven must be heated to 180 degrees. Before being put in the oven, the cozonacs are greased with beaten eggs and cream. Then the cozonacs are left in the oven for an hour.


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Ingredient:

400g flour
90g butter
90g old cough
2 eggs (it would be preferable to be homemade eggs to give color)
A pinch of salt
30g butter for spreading the sheet

For maya:
200g flour
30g old cough
200ml milk
1 sachet and ½ dry yeast

For the filling 1:
120g ground walnuts
4 tablespoons milk
5 tablespoons caster sugar
2 free from Dr. Qeker rom
1 tablespoon cocoa tip

For the filling 2:
120g raisins
50g brown sugar

For anointed:
1 raw yolk
80ml milk

Method of preparation:
Put the raisins in a bowl, add enough water to cover them and let them soften for at least 30 & # 8211 45 minutes. After they have softened, we drain them in a strainer.


In a bowl put the walnuts that you grind beforehand, add the caster sugar and mix until smooth.

Add the milk, the rum essences, the cocoa top oil over the walnut with the sugar and mix until smooth.



To prepare the mayonnaise, put 200g of flour in a bowl and add over the dry yeast. Stir and let this mixture rest for 15 minutes.

After 15 minutes, add over the flour mixed with yeast, caster sugar and milk, mix well and leave the mayonnaise to rise until it doubles in volume.



After the mayonnaise has risen enough, put eggs, caster sugar, pre-melted butter in the pan of the bread maker (be careful to leave it to cool until it becomes just warm), add the mayonnaise, flour and a pinch of salt, then leave the dough in the machine leavened and kneaded for 1 hour 30 minutes.
If you make the dough without using the bread machine, put the flour in a bowl, add the caster sugar, salt, melted and cooled butter, eggs and mayonnaise and knead the dough by hand for 30 minutes and then leave it to rise for 1 hour, covered with towels in a warm place.




After the dough has risen nicely, lightly flour the work surface, pour the dough and divide it into 2 equal parts.

We take half of the dough and start preparing the first cake. Spread the dough in a rectangular blanket about 1cm thick. Grease with a brush the entire surface of the dough sheet with butter, previously melted.

Sprinkle walnuts mixed with sugar on the surface of the dough sheet.

We start rolling the sheet long until we get a roll.

We cut a piece of about 5cm from one end of the roll.

Cut the roll long, in the middle, making sure that the cut starts 5 cm from the uncut end of the roll. Cut to the end on the other side of the roll.

Twist the uncut end of the roll under the 2 strips of dough (bend the end towards the outside of the strips and bring it inside them). Then, we weave the 2 strips starting from the twisted end. When we reach the other end with the braid, join the strips, squeezing them a little with our fingers and add the cut end of the roll on top.

We put the cake thus formed in a cake tray pre-lined with baking paper and leave it to rise covered with a food foil, until it doubles in volume.

We move on to the formation of the second cake. I filled the second one with raisins.
We take the other half of the dough, we spread the dough in a rectangular blanket with a thickness of about 1cm. Grease with a brush the entire surface of the dough sheet with butter, previously melted.

Sprinkle the raisins on the surface of the dough sheet.

Sprinkle brown sugar over the raisins.

We start rolling the sheet long until we get a roll.

We cut a piece of about 5cm from the end of the roll.

Cut the roll long, in the middle, making sure that the cut starts 5 cm from the uncut end of the roll. Cut to the end on the other side of the roll.

Twist the uncut end of the roll under the 2 strips of dough (bend the end towards the outside of the strips and bring it inside them). Then, we weave the 2 strips starting from the twisted end. When we reach the other end with a braid, join the strips, squeezing them a little with our fingers and add the cut end of the roll on top.

We put the cake thus formed in a cake tray pre-lined with baking paper and leave it to rise covered with a food foil, until it doubles in volume.






Meanwhile, put a yolk and milk in a bowl and mix until smooth.

After the cozonacs have risen nicely, grease them with the egg yolk and put them in the preheated oven, for 30-35 minutes, until they start to brown nicely. We leave the fire to start at first, after 10 minutes we increase the flame.


After the cozonacs are cooked, take them out of the oven and leave them to rest covered with a towel, until they cool. They are very fluffy. Keep in a cellophane bag remain soft for the third and 4th day.










Noodles with breadcrumbs and sugar childhood recipe

Noodles with breadcrumbs and sugar childhood recipe. A simple pasta recipe, cheap and fast. Noodles with breadcrumbs browned in butter and flavored with a little cinnamon. A simple, unpretentious dessert, with ingredients accessible to anyone.

Noodles with breadcrumbs and sugar my grandmother used to do it for me after I came back from play. Do you remember what it was like? We played with our friends sotron or & # 8222elastic & # 8221 and we were so captivated that we forgot that we were hungry. I would go with my grandmother to the girls and, until we washed our hands and set the table, my grandmother would quickly make some noodles with breadcrumbs. Homemade noodles I was always at home. And wide but also for the soup.

You can make these breadcrumbs with any kind of pasta you have at hand: tagliatelle, pappardelle, snails, spirals, etc. You can replace the breadcrumbs with ground walnuts (or make a mix of both). See the recipe here of noodles with walnuts and jam.

My grandmother also made me noodles with walnuts and jam in the oven & # 8211 see here.

Another pleasant childhood memory is the noodles with cheese and sour cream, sprinkled with red pieces of smoked bacon & # 8211 recipe here. He calls them & # 8222turos csusza & # 8221 & # 8211 in Hungarian.

Honestly, I forgot about some bread crumbs for a few years. Until my friend Monica from Sighisoara told me that I keep asking her children and how excited they are of this kind. That's when I remembered them. Monica, I'm kissing you

I make breadcrumbs at home, always collecting pieces of dry bread. See here how to make breadcrumbs. Of course you can buy it in stores.

That was 6 years ago and since then I also made the juniper cut with breadcrumbs and sugar. She really likes it! How else? About 2 medium portions come out of the ingredients below.


For the dough:
& # 8211 1 kg superior white flour for cakes
& # 8211 50 g yeast
& # 8211 200 g sugar cough
& # 8211 5 yolks
& # 8211 500 ml warm milk
& # 8211 200 g butter
& # 8211 grated peel of a lemon
& # 8211 grated peel from an orange
& # 8211 1 vanilla essence
& # 8211 25-30 g salt
& # 8211 125 g oil
For the filling:
& # 8211 4 egg whites
& # 8211 4 tablespoons powdered sugar
& # 8211 3 tablespoons cocoa
& # 8211 1 esenta de rom
& # 8211 250 g ground walnut kernels
& # 8211 250 g shit
& # 8211 150 g raisins

The ingredients are kept at room temperature.
Prepare a mayonnaise from yeast soaked in warm milk with 1-2 tablespoons of sugar and a few tablespoons of flour. After the mayonnaise has formed, a hole is created in the middle of the flour bowl (sifted to be more aerated) and incorporated. Add as much milk as needed, the 4 yolks rubbed with salt and spices (lemon and orange peel, and vanilla sugar) and mix the dough very well. Melt the butter, let it cool a little and pour, during kneading, on the bottom of the bowl, as well as oil. Knead vigorously until all the butter and oil are incorporated, then cover with a towel and keep warm until it grows enough.
For the cream, beat the egg whites together with the powdered sugar in a bowl. Add cocoa, rum essence and ground walnuts over egg whites and mix well.

Cut the shit cubes smaller with a knife given through the flour (so as not to stick the pieces together), and the raisins are put in hot water with rum essence for 5 minutes, then placed on a paper napkin (as to absorb the surplus).

Grease the cake trays with butter or oil, then line with baking foil which is also greased with butter.

After the dough has risen, grease the table with oil and spread a part of the dough. Put some of the walnut and cocoa cream and spread it all over the surface, then sprinkle raisins and shit. Roll the sheet and place it in the baking tray. Do this with each cake separately. The cozonacs are raised in the pan for about 45-60 minutes, after which they are greased with beaten egg yolk and put in the preheated oven. The first 20 minutes the fire is reduced (during which time the oven door does not open), after which the intensity is increased for another 30 minutes.
After baking (check with a toothpick) remove and grease with butter on top and powder with sugar and then cover with foil. The cake is kept in trays until it cools down a bit and then it can be removed and sliced.


5 eggs, 1 pinch of salt, 500g flour, 1 packet of baking powder, 200g butter, 150g sugar, 1 vanilla essence, 100 ml milk, 100 ml sour cream, 100 g walnut kernels, 50g raisins

Beat the egg whites hard with a pinch of salt, then add the sugar and beat until melted. Mix the soft butter with the yolks and vanilla essence. Gradually add the milk, sour cream and mix. Incorporate the egg whites into the yolk cream, stirring gently from the bottom up. Add sifted flour with baking powder, then chopped walnuts and raisins and mix lightly with a wooden spoon.
Pour the composition into a pan greased with butter and lined with flour and place it in the preheated oven for 40-45 minutes. Allow to cool and then cut into slices of cake.

Try this video recipe too


PREPARATION

Egg white check
1. Roll out the cut baking paper, spread it out and line the cake with it. You leave her waiting. You can also heat the oven to minimum and leave it on hold.

2. Carefully choose the nuts from the shells, put them in the dry hot grill pan and turn them with a wooden spoon for 1-2 minutes and turn off the heat. Leave it to cool in the pan until you shave the lemon peel, then crush it with the rolling pin (or a glass bottle, in the absence) the walnut put in a thick zipped bag or somehow caught in the mouth.

3. In a bowl weigh the raisins and put all 3 of them together.
4. Melt the butter over medium heat and leave to stand.
5. Whisk the egg whites + 1 pinch of salt. Add sugar and vanilla sugar. When you turn the bowl, the meringue does not fall.

6. Next, work by hand with the pear or a silicone spatula, ie turn over the egg whites, the fruit and the melted butter.

5. Add the flour and start with movements from bottom to top to mix them just enough to homogenize, without insisting not to lose air bubbles from beating, because they help it grow without baking powder.

8. Pour half of the composition into the prepared form, level with a spatula or spoon.

9. Insert the cake in the hot oven, adjusting to 170 or 175 degrees, fixed to the electric up and down ventilation (stage 3.5 for gas ovens) and bake it, researching either 20 minutes or 25 minutes and up to 35 minutes. , depending on how wide the tray is (a little high cake, as in my case) or how capricious and fast your oven is. Only you know him. The check is made when you test it by sticking a toothpick in the middle and it comes out clean. Take it out on a grill to cool after you remove the baking paper. I put the grill in the oven over the grill of the hob, if I don't use it, or on the table over a large pot or bowl, I put the grill.

Keep in a paper bag, or even plastic so that it does not dry out, or in a box with a lid.
Liv (e) it!


Walnut cake recipe

1 kg of white wheat flour
4 eggs
200 grams of osanza, lard or 82% fatty butter
400 ml of mineral water or milk
40 grams of fresh yeast
50 ml oil
a spoonful of salt (15 grams)
200 grams of sugar
0 teaspoon vanilla essence
2 sachets of vanilla sugar
poppy seeds sprinkled on top

2. For the walnut filling:

400 grams of walnuts
about 250 ml of water (depending on how thin you want the filling)
200 grams of sugar
a tablespoon, two of flour
a teaspoon of baking powder
one tablespoon, two tablespoons of cocoa (depending on the type)
rum essence

  • How to prepare cake with walnuts
  1. Sift the flour into a larger bowl in which we will knead the dough.
  2. Set aside 2 tablespoons of flour and then add the rest of the salt and mix everything well.
  3. Separately dissolve the yeast in a bowl of 100 ml of water, add a tablespoon of sugar and mix well to melt. Over this mixture add the 2 tablespoons of flour set aside (which have no salt) and mix until everything becomes like a paste of the consistency of a thicker cream.
  4. This is leaven which will help the cake to grow and become fluffy. The mayonnaise is left to rise in a warm place until it doubles in volume.
  5. As the mayo grows, we separate the yolk from the egg white. Beat the egg whites well with the mixer and gradually add the sugar, yolks, oil, vanilla sugar, essence and mineral water. A composition similar to that of a cake will come out.
  6. When the mayonnaise has doubled in volume, we make a hole in the middle of the flour initially prepared. In that crater we add the mayonnaise, the composition of eggs and sugar above, after which we gradually incorporate all the flour.
  7. Knead for about 5-10 minutes, gradually adding the melted lard until the dough comes off the bowl in which we knead.
  8. We give the dough a ball shape and put it in a bowl in which we have previously poured the oil.
  9. Cover the bowl with a towel, place it in a warm place away from the current and let it grow until it doubles in volume.
  10. While the dough is left to rise, prepare the walnut for the filling. It is broken, picked and then ground through a nut machine and the composition is prepared. Add the ground cocoa, sugar, baking powder mixed with flour, then the rum essence and enough water to become a homogeneous paste.
  11. Before we start preparing the cakes, we light the flame from the oven to preheat it and we start to process the dough, dividing it into four halves.
  12. Take a quarter of the dough and divide it in half, then spread each piece of dough with the rolling pin. Divide the amount of walnuts into eight equal parts. Add a quantity of walnut over each of the two sheets and spread evenly after which the sheets are rolled. The two rolled pieces intertwine with each other. We do the same with the remaining three quarters of dough.
  13. Place the cakes in trays lined with baking paper, let them rise in the pan, in a warm place for another half hour.
  14. Before putting them in the oven, grease them on top with egg and sprinkle poppy seeds, then put the trays in the preheated oven and let them bake, over medium heat (180 degrees), for 40-45 minutes.
  15. When we notice that they start to brown, we do the test with the toothpick and when they are ready, we take them out of the oven and leave them to cool.
  16. From the above quantities come out two cakes of one kilogram each. If you have smaller trays, more cakes will come out.

Pie with sweet cheese and raisins

The sweet cheese pie, along with the apple pie, is one of the desserts that remind us of childhood. It is easy to make, very fragrant and fragrant and will remind you of the smell of grandma's kitchen.

You can make sweet cheese pie with purchased sheets or you can make them yourself, at home. Today we present you the simplest recipe, with commercial sheets. Find fresh, unfrozen pie sheets in supermarkets with refrigerated products.

  • 750 g sweet cottage cheese
  • 400 g pie sheets
  • 100 g raisins
  • 150 g sugar
  • 50 g butter
  • 50 ml oil
  • 3 eggs
  • 1 sachet of vanilla sugar
  • the peel of a lemon

Drain the whey cheese and place in a large bowl. Add sugar and vanilla sugar, eggs and mix well. Add the raisins and lemon peel and incorporate.

Melt the butter and mix it with the oil. Prepare a tray with baking paper and preheat the oven.

Grease each pie sheet (if using individual sheets) with the mixture of butter and oil. Put half of the sheets on top of each other in the tray, taking care to grease them with oil and butter. Spread the composition of cheese and raisins over them, then put the sheets in the top layer, according to the same principle, greased between them.

Put the pie in the oven, in the preheated oven, at 170-180 degrees, for 30-40 minutes or until nicely browned.


Video: ΡΟΛΟ ΜΕ ΚΑΡΥΔΙΑ νόστιμο, αφράτο και μαλακό με ζουμερή και σταθερή γέμιση καρυδιών (October 2021).