Maricica called and so I put her to work. Put the ingredients in the tub of the kneading machine, in the following order, warm milk, sifted flour, salt, sugar, vanilla sugar, dry yeast, lemon peel, rum essence 1/2 ampoule and melted butter. The car is programmed for kneading and leavening program, the one of 1 hour and a half. It is supervised until it has become an elastic and homogeneous dough. It may be helped with a little flour if it is too sticky, or oil if it is too hard, then do not open the lid until the end of the program.
Then I divided the dough into 3 equal portions.
In the meantime I ground the poppy seeds (I recently bought a seed grinder!), I mixed it with rosehip paste (see recipe here: //retete/pastagem-de-macese-sau-hetschenpetsch-36776.html. ), powdered sugar and egg whites.
In the meantime, spread the sheets, depending on the tray you will use. Place the first sheet, grease it with quince jam, sprinkle with coconut, place the second sheet, grease it again with quince jam, then add the poppy and plum mixture. Cover with the third sheet, which is greased with egg and sprinkle with vanilla sugar.
The obtained cake is baked in the preheated oven for approx. 40 minutes on medium heat, approx. 200 degrees. After passing the toothpick test, remove from the oven and sprinkle with powdered sugar. Good luck with that!
Autumn recipes with. pumpkin
Pumpkin is a complex food, with an affordable price, from which flowers are used, the seeds and the core being a hard vegetable that is consumed mainly thermally processed, pumpkin is a product that is stored fresh for months, being easy to store.
One of the most famous varieties of pumpkin grown in our country is the pumpkin pie. You can recognize it by its elongated shape. As it is also known, the pumpkin pie has a very sweet taste and is ideal for pies.
Pumpkin core is a basic ally in diets due to its low calorie intake. Rich in fiber, beta-carotene, potassium, magnesium, vitamin C and E, pumpkin has multiple uses in Romanian cuisine and in international cuisine. There is no Romanian who has not eaten baked pumpkin, at least once, on a cold autumn or winter evening, in the company of loved ones. Pumpkin pie is a very tasty traditional Romanian dessert, eaten mainly during the cold period or during religious fasts.
2 teaspoons coarse salt
Bake eggplant on the stove flame / in the oven / on the Teflon grill or preferably in the open air. Bake until they are soft on all sides and the skin is burnt.
Allow to cool slightly and then peel. Put the eggplant pulp in a strainer and let the bitter juice drain for 3 hours.
After draining well, finely chop all the eggplants.
Put in a bowl and mix with coarse salt and half the amount of oil.
Clean and sterilized jars are arranged. We sterilize the jars as follows: we wash them in a light solution of water and detergent and rinse them well. We put them in the oven tray and then in the cold oven. Start the oven at the highest level and leave the jars for about 30 minutes or until water evaporates from them. Allow to cool completely before filling. We also wash the lids, which we wipe well with a dry cloth.
Put a little oil over the eggplant in the jar to cover them. Tighten the lids tightly.
Prepare a saucepan to fit all the jars and place a kitchen rack at its base. Put the jars in the pan and fill with water below the level of the lids.
Put it on the right heat and let it boil for 1 hour from the moment the water boils. It is then allowed to cool in hot water and then stored in the pantry over the winter.
The eggplant jars are opened as needed, rubbed with oil and mixed with finely chopped red onions. Or they can be used in cars and anything else will come to mind.
1, 5 tablespoons lemon juice & acircie
1 tablespoon Tahini sauce (a kind of sesame paste)
3 tablespoons Tamari sauce (soy sauce without gr & acircu)
1 tablespoon olive oil
Step 1: Peel a squash, grate it and cut it into 1 cm cubes
Step 2: Combine all spices
Step 3: After washing the quinoa, you will put it in the cooking quinoa: you will put it in a saucepan, you will pour 2 cups of water over it. Once it starts to boil, you will slowly leave the fire, put the lid on and let it simmer for about 15 minutes. From now on, you will check if it has absorbed the water and if it has softened. When it is ready, you will leave it to cool.
Step 4: You will chop the garlic and rosemary
Step 5: You will harden the garlic in the olive oil, add the rosemary. Once the garlic starts to brown, you will add the pumpkin there. You will stir constantly, being careful not to stick
Step 6: Mix all the ingredients for the salad dressing.
Step 7: After the pumpkin starts to soften, you will put the spinach on top of it. Cover the bowl with a lid and let it simmer, until both vegetables are tender.
Step 8: Put quinoa in a bowl. Over it you will add the mixture of pumpkin and spinach. Put the sauce over the salad and, if you want, you can decorate it with almonds or chopped walnuts.
Here you will find autumn recipes to try in the cold season. Try your hand with these autumn recipes and prepare a tasty zacusca, delicious pickles or other dishes and cakes with autumn fruits and vegetables.
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Meatballs are one of the most versatile dishes, and can be served in many ways. Shape, taste and.
Quince and apple jam is perhaps the most delicious and beloved aroma of autumn. The mixture of the two fruits, to which more.
Breakfast is a very important meal - it can either make or break your day.
Baking is one of the healthiest methods of cooking, under the conditions in which the dishes will be able to.
Appearing in the Ottoman Empire, sarmalele have gained a place over time on all holiday tables. Sarmales are.
Bean zacusca is one of the food options when it comes to fasting or winter supplies. There is.
C & acircnd you want to offer your loved ones a tasty and nutritious dish, without having to spend a lot of time & icircn.
Yogurt donuts are much faster to cook and with ingredients that every housewife has in the kitchen. Fluffy, tasty and.
Bubble tea is a drink that appeared in Taiwan in the 1980s, but the one who invented the drink.
There should be no birthday without a cake, and the best one is homemade. If you want to surprise your family with.
If you are always looking for new recipes and you always want to offer the best dishes to your children, look for them.
Recipes for diabetics proposes you the recipe for autumn salad. Autumn salad is suitable both for people suffering from diabetes and for those suffering from kidney disease.
Recipes for diabetics will present in the following the necessary ingredients, the preparation method and the nutritional values for a portion of about 200 grams.
Ingredients needed for autumn salad:
- about 300 grams of white or red cabbage, whichever you like best
- two medium carrots
- 50 grams of raw nuts
- 20 grams of yogurt
- the juice of a lemon
- a bunch of finely chopped dill.
How to prepare autumn salad:
- Finely chop the cabbage and add salt. Let it drain well.
- Peel the carrots and grate them, then add them over the cabbage and mix well.
- Mix the walnuts with the yogurt and freshly squeezed lemon juice.
- Add the sauce over the carrot and cabbage.
- Homogenize the mixture and season to taste.
- Add finely chopped dill for extra flavor and color.
Nutritional values for a portion of about 200 grams:
- calories: 198.3 kcal
- lipids: 14 grams
- protein: 3 grams
- carbohydrates: 15 grams.
Try our recipe for: Horsetail beet salad.
Do you want the recipe in electronic format? Send us an email at [email protected], you pay a small fee and we send you the recipe in pdf format.
For a personalized nutritional plan, access the link below:
For FREE tutorials on diabetes and a healthy lifestyle you can follow our collaborating doctor's channel: Dr. Petrache.
For informed information about diabetes visit the dedicated blog: Diabetes, nutrition and metabolic diseases.
- 3 eggs
- 1 tablespoon canned green beans
- 1 tablespoon canned mushrooms
- 1 tablespoon canned corn
- 1/2 chopped red pepper
- 1 tablespoon sliced leek
- 1 tablespoon oil
- salt and pepper
Preparation: The canned vegetables are drained, then passed through a stream of cold water. Allow to drain in a strainer. The capsicum is washed, then chopped into small cubes. After I have washed it very well, the leeks are cut into rounds. Put them all in a bowl, add beaten eggs, oil, salt and pepper, then mix gently.
Put them in molds lined with a little oil and put them in the preheated oven at 180 degrees for 20 minutes or in the microwave.
Apples, healthy, fragrant and tasty autumn fruits
Autumn fruits, a real treasure of vitamins and fiber, the healthier they are, the tastier they are, nutritionists recommending their abundant consumption throughout the autumn season.
Apples, pears, plums, nuts, grapes, quinces or berries such as rosehips or sea buckthorn are fruits rich in vitamins and fiber, highly valued in nutrition and cosmetics. The traditional Romanian cuisine pays special attention to these autumn fruits from which special desserts can be obtained as they are apple and quince pie, plum and walnut tart or apple, walnut and chocolate cake.
Romanians consume with pleasure autumn fruits fresh, dried or in the form of Jams and compote there is almost no housewife who does not prepare for the delicious winter apple jams, pears and quinces or the well-known jam. It is a more sophisticated jam grape jam which can be consumed as such or used to decorate cakes and pies.
Autumn fruits are delicious, fragrant and if we buy them from traditional markets our chances of buying traditionally grown fruit increase. In the autumn months should not be missing from the daily menu at least 2-3 seasonal fruits daily consumption of autumn fruits reduces our appetite for sweets, helping us to lose weight and be energetic and positive. With its high content of antioxidants, vitamins, fiber and minerals, autumn fruits regulates digestion and intestinal transit, revitalizes the skin and reduces stress.
One of the most valuable autumn fruits It is the Apple whose low calorie content is also recommended in the diet. Frequently consumed, the apples have an important role in the prevention of colon and liver cancer. The apples strengthen the immune system, ensure good detoxification of the body, prevent aging and stimulate collagen production. The apples is among the most affordable fruits on the Romanian market, the variety of varieties apples existing in markets sometimes making the choice difficult. Tasty and healthy alike, the apples are the stars of many delicious, easy-to-prepare and easy-to-eat sweets recipes.
Autumn is a charismatic landscape, its taste is ghostly. Her voice is rusty, her appearance seems slightly poisoned. In front of her the glory of summer was destroyed. The rains are her mark, the winds are her word. In autumn, the fruit is harvested, at the same time everything decomposes. Her colors are changeable, she is a moment of transition to a stronger season. At the same time, everything returns to the ground and is swept away.
It is a faded landscape that hides vague reminiscences of the abundance of summer that has passed and left behind, the creations of nature prey to decay. Nature displays her beauties for the last time as if she were giving us one last smile. It is a mysterious, silent and wise season. It provides a perfect environment to look back on summer adventures and offers a moment of respite to strengthen the supplies needed to meet winter. Housewives like hardworking ants that fill the pantry with all sorts of goodies that are more and more delicious and attractive.
In the local folk tradition, "Răpciunele" (September) opens the door of autumn, a month in which the peasants still enjoy life, reaping the last fruits of their labor over the year. Instead, ,, Brumărelul & # 8221 (October) and ,, Brumaru & # 8221 (November), heavier and colder months, predict the cold winter, preparing the departure of autumn from these lands.
On a carpet of red, yellow or green leaves, the autumn background mirrors a variety of aged shades that gradually lose their substance merging with the environment that hides a perpetual change.
The flowers wither slowly as the days go by, the unfolding chapter may seem seemingly nostalgic but it is vital in the immortal process of the cyclical existence of our planet. It has a special beauty being a place where you can find the latest sparkles of annual creativity that delights us with its uniqueness.
The earth quenches its thirst caused by the heat of summer. Towards the end of the year, the caring autumn is very generous with precipitations, be they short and frequent, long and small, violent or quiet.
The days get shorter, the nights get longer, the winds start to cool the trees, the stones and the waters. The whole work of a year reaches maturity. It is a season full of secrets that gather in her bosom during the passing months.
The sound of the birds disappearing cannot go unnoticed, signaling their presence ostentatiously, as if they were crying their departure and at the same time of the warm weather. Flies, mosquitoes and butterflies, perhaps the whole family of limp creatures are retreating, announcing the last cry for a chance to taste the glorious open nature before entering a long hibernation.
It descends in early autumn with a dense fog, dispersing the last twists of the sun's rays until it settles steadily, adorning all the surroundings. Summer flees far away, a new world is born, shattering everything in its path and hosting a melancholy celebration with rich colors intensified by a pale light characteristic of the end of the year.
The bare branches of the trees are the last surviving survivors and together with a seductive smell of ripe nature complete an artistic picture that presents a touching and lively carnival.
5 soup recipes ideal for autumn
We are in the middle of the autumn season and despite the sun that still smiles friendly on us some days, the low temperatures outside have a more pronounced word to say. It is the period when we begin to wonder how strong our immunity is and how long we will be able to stay away from the first cold. In this sense, we start looking for as many alternative sources of heat as possible, apart from long-sleeved clothes, sweatshirts, cardigans or thicker jackets.
We can agree that, in addition to the cup of coffee or hot tea we hold between our palms, home-cooked food is a great way to warm ourselves from the inside out. And of all the dishes we can think of, soups are among the top hot dishes, extremely suitable for this season.
Because we want as much diversity in our diet as possible, we have chosen a few for you cream soup recipes to pamper yourself with either lunch or dinner. Next cream soup recipes which we will detail are nutritious, filling, flavorful and of course creamy. If vegetable cream soup is one of your favorite dishes, we encourage you to try these cream soup recipes:
- Cream of sweet potato soup. It's one of those recipes delicious cream soups, filling, which can be served at any time of the day, both at the office and at home, with the family. Its taste can be reinterpreted according to your favorite spices and vegetables that you could add to the classic recipe below.
- 1 large onion, chopped
- 1 tablespoon olive oil
- 2 cloves chopped garlic
- 1 kg of peeled, chopped sweet potatoes
- ½ tablespoon dried hot peppers, flakes
- 1 liter of chicken soup
- 1/3 cup sour cream
Heat the oil in a large saucepan over medium-high heat. After a few minutes, add the onion and garlic. Cook them together for about 3 minutes, until you notice that the onion softens. Over these, add the sweet potatoes and pepper flakes, stirring everything for 1 minute. Immediately afterwards, add the chicken soup, season to taste with pepper and cover the food with a lid.
Allow the soup to reach boiling point, then be sure to reduce the heat to medium-low. Boil the soup like this for 15-20 minutes or until the sweet potatoes become tender. Take the pan off the heat and leave it to cool for 5 minutes. Then pass all the contents through a blender until smooth. Put the contents back on the fire, add the cream and stir continuously for 2 minutes. Cream soup Sweet potatoes are served while hot, preferably with crispy bread.
- Soup with turkey dumplings. The best soup with dumplings is prepared according to a simple recipe, with enough portions for the whole family.
- 3 turkey wings
- 90 grams of semolina
- 1 or
- ½ kg of carrots
- parsley or parsnip
- 1 small celery
- 2 medium onions
- 4 tablespoons oil
Start by putting the turkey wings in cold water in a large pot for 15 minutes. Only then boil them until they boil. Always take the foam over them when they form. While the wings are boiling, take care of the vegetables. After you have cleaned them, cut the carrots and parsnips into thick slices, about 1 cm. If you prefer parsley, grind it simply. Cut the onion into 4 and the celery into larger cubes.
After the meat boils on the fire, add the chopped vegetables and cook for 1 hour. Only then add a tablespoon of vegeta. Usually, about 5 liters of soup put about 2 tablespoons of vegeta.
It's time to prepare the dumplings too! Separate the yolk from the egg white. Beat the egg whites, then add the yolk and mix a few more times to incorporate it into the composition. Add the oil and finally the semolina. Stir just a little, so that the egg white does not leave and the composition does not harden. Prepare a spoon with which to take the pieces of the composition and release them in the soup. You will get about 20 dumplings. Let the food simmer for 7-8 minutes, then turn the dumplings on the other side in the soup and leave for about 5 minutes.
- Cream mushroom soup with thyme. A mushroom cream soup recipe reinvented were you looking for? If you haven't tried the combination of mushrooms and thyme before, you should definitely try it this fall.
This one cream soup recipe it is easy to prepare, you do not need many ingredients, and the nutritional values make it perfect to be enjoyed at lunch: a bowl of cream soup of thyme mushrooms has 231 calories, 17 kg of fat, 49 mg of cholesterol, 685 mg of salt, 11 g of carbohydrates and 6 g of protein.
- ¼ cup of butter, cut into cubes
- 1 finely chopped onion
- 1 kg of fresh mushrooms or wild mushrooms, finely chopped
- 1 teaspoon freshly chopped thyme
- ¼ universal flour cup
- ½ teaspoon of salt
- ¼ teaspoon of pepper
- 6 cups of chicken soup
In a pan, melt the butter over medium-high heat. Add the onion and cook until soft, 1-2 minutes. Add the mushrooms and thyme, cooking for another 5 minutes. Mix the flour, salt and pepper. Gradually add the chicken soup. Allow the food to reach boiling point. Reduce heat to low, allowing the flavors to mix for 15-20 minutes. Pour everything into a blender and mix until you get a homogeneous composition. Put the composition back in the pan and leave it on the fire for a few more minutes.
- Mushroom soup with wild rice. Because we can never get tired of cream soup recipes with mushrooms, we decided to offer you another one. This time, the strong ingredient is wild rice. How to make cream soup of wild rice mushrooms? It's simple!
- 1 kg of finely chopped mushrooms
- 2 tablespoons olive oil
- 2 packets of long grain rice and wild rice
- 1 liter of soup
- ½ cup of water
- 2 cups cream
Cook the mushrooms in oil until they soften. Add the rice, the contents of a few packets of spices, soup and water. Bring the mixture to the boil. Reduce the fire. Cover and cook for 25 minutes. Add the cream and let the soup boil for a few more minutes.
- Cream of carrot soup with celery root. You wanted to try one celery cream soup with an aromatic twist? A combination of carrots with yogurt and herbs can be the perfect dinner for a cooler autumn day.
- Mare large celery root, peeled and chopped
- ½ kg of carrots, cleaned and cut into pieces
- 1/4 cup yogurt with whole milk
- 2 tablespoons honey
- 2 teaspoons ground coriander
- 1 teaspoon freshly ground ginger
- Ground pepper
- Celery leaves and apples (for serving)
Put the celery root and carrots in a large pot, over which add 6 cups of water and stir occasionally, until the food reaches boiling point. Then turn the heat to medium and cook for 30-35 minutes. Allow the preparation to cool gradually. Put everything in a blender, over which add the yogurt, honey, coriander and ginger. Mix the ingredients in a blender and season with salt and pepper.
Serve the soup with celery leaves and apple pieces sprinkled on top.
benefit cream soups is that they can be prepared from most vegetables, flavored with various spices and reinvented by adding healthy proteins, such as turkey meat. Whenever you feel like it cream soup recipes, remember the examples given above!