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Parisians with quince jam

Parisians with quince jam


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We put the sifted flour in a bowl and mix it with the guarantor for leavened alusturi.

In a bowl rub the whole egg + the egg white separated from the yolk with which we will grease the Parisians, together with the sugar, salt and essence, add the slightly soft butter, kept at room temperature, then dilute with a little warm milk.

We make a hole in the middle of the flour and put the diluted ingredients in it.

With the rest of the warm milk, rinse the bowl in which we diluted the ingredients.

We start to mix the flour with the middle ingredients, gradually adding the rest of the warm milk, alternating with the oil.

Knead a dough not too hard, it will feel very fluffy thanks to the guarantor for leavened dough.

Cover the dough and let it rise for 30 minutes, in a warm place, during which time it will double in volume.

After this time, divide the dough into 12 approximately equal parts, which we will spread with the rolling pin in rectangular shapes.

Grow at one end of the rectangles 1 cm wide strip, and at the other end we spread 1 tablespoon of jam.

We run starting from the end with the jam towards the strips, taking care to press the side edges so that the jam does not come out.

Grease the Parisians on top, with the yolk mixed with milk, with a brush and place them in a tray lined with baking paper.

Put the tray in the preheated oven for 35 minutes at 180 degrees.

They are very good both hot and cold and especially packaged at school or at work!


Quince jam

Quince jam
Every year I prepare this Quince jam aromatic. The whole house is filled with perfume quinces. We warmly invite you to browse as well other recipes until it is ready quince jam.OWe must make pancakes on the day we boil quince jam. In the following I will write how I prepare this Quince jam.
The best pancakes, in fact the recipe for Fragede pancakes you can find them with us. To boil the jam faster, use the pressure cooker with confidence. It is very useful especially when you are in a hurry and want to finish the job as soon as possible.

Gutui Gem Ingredient :

3 kg quince (seed cleaning)
900 g old gelling Margaritar
2 lamai
600 ml water
4 sachets of vanilla sugar

Quince Jam Preparation :

Wash in cold water quinces then cut them in four and remove the spine with seeds. After finishing this operation we scrape on the large grater quinces (I scraped them with the food processor it goes much easier). Quince we put them in a pressure cooker, we add 600 ml of water, the juice from the 2 lemons and we left it until they started to leave quinces (if you don't use a pressure cooker, simmer until the fruits are soft) then put the lid on and let it boil for 12 minutes since the first steam starts to come out through the safety valve.

After 12 minutes, remove the lid from the pressure cooker, add the gelling sugar and the vanilla sugar with which you boil. jam no more than 10 minutes. We add to the jam, 1/2 teaspoon of salicyl or 1 teaspoon of preservative powder (each one chooses whether or not to put preservative is the option of each of us), place jam in jars, we staple and put them between the beds in a dry dunst.

Have fun canning! If you do not want to use preservatives, I recommend that you sterilize the jars first, then proceed as in the recipe.


GUT GUTUI recipe. Ingredient:

Quince jam is delicious. To prepare this jam recipe, the quinces are washed, peeled, shaved and immediately sprinkled with lemon juice.

GUT GUTUI recipe.Mix the water with the sugar and bring to a boil, until a bound syrup is obtained. Add the quinces and continue cooking. The jam is boiled first over high heat, then when it starts to drop, the heat is reduced and mixed more often, because it tends to stick to the bottom of the pot.

The cooking time can be from 35 to 45 minutes. When the jam is well bound and turns reddish, it is put hot in the sterilized jars before.

GUT GUTUI recipe. The benefits of quinces

Here are some of the health benefits of eating quince:

- Fresh quince juice helps treat pancreatic insufficiency. For this purpose, drink half a glass of quince juice, three times a day.

- according to studies, quince peel contains antiviral substances that inhibit the development of microorganisms that trigger hepatitis A, B and C. To stimulate liver function, a one-month cure with fresh quince nectar is recommended.

- Quince improves digestion and relieves diarrhea, uterine bleeding and hemorrhoids.

GUT GUTUI recipe- about 150 g of quince mixture with honey is indicated in the fight against colitis.

- Fresh quinces are recommended as an adjunct in intestinal infections, including those of the lower colon (quince juice is contraindicated in case of constipation).

- morning sickness disappears if you eat half a quince on an empty stomach.

- The infusion of quince leaves is useful against diarrhea

- in case of anemia, macerated quinces are recommended, along with the treatment prescribed by the doctor.

GUT GUTUI recipe- diseases of a cancerous nature can be ameliorated by the consumption of quince (fresh or in the form of nectar from the pulp and peel). Certain substances in the composition of quinces (especially vitamin B17) have been shown to help destroy malignant cells without affecting normal cells.

These traditional methods have often proved to be incredibly useful. However, their application should not exclude the consultation and recommendation of the doctor, especially since the consumption of quince also has contraindications that should not be neglected.


Quince ripe with cinnamon

Baked quince with cinnamon & # 8211 a delicious dessert that you can prepare immediately at home. Perfect aroma for cool autumn days. See the steps you need to follow for the tastiest cinnamon baked quinces.

Recipe for baked quince with cinnamon:

Quinces are the fruits of autumn and, fortunately, can be eaten in many ways. As such, due to the multiple benefits for the body, but also as a jam, jam or quince. Baked quinces have a special flavor, so learn how to prepare them with a drop of cinnamon.

1. Wash and cut the quinces in half, horizontally. Remove the seed box and then place the quinces in the baking tray.

2. Insert a clove into each quince and then fill the seed box with a teaspoon of honey, sprinkle with cinnamon, put a piece of butter and sprinkle a teaspoon of sugar.

3. Pour a little water into the tray and put the quinces in the oven for an hour. From time to time, sprinkle the quince with the juice from the tray.

The recipe for baked quince with cinnamon is ready and can be served immediately as it cools.


Quince jam with honey and ginger

Quince jam with honey and ginger is probably the sweetest medicine for colds. You can take two or three teaspoons on cold winter days, when the cold makes you sick.

  • 5 larger quinces
  • one kg of honey
  • 4 tablespoons cinnamon tip
  • 5 cm of ginger root
  • the juice of a lemon

Wash the quinces, clean the stalks and seeds, then grate them on a small grater and mix well with the lemon juice. Grate the ginger on a small grater and add it over the quince, together with the cinnamon.

Put the jam on the fire until all the ingredients are mixed, and it has bound well.

Quince jam with honey and ginger is kept in glass jars, with a tightly closed lid, and stored in a cool room.


Method of preparation

I lacked the grated lemon and orange peel, I consumed everything at the holiday cakes and I didn't stock up anymore, but I put essences and they came out quite fragrant.
So let's get to work!

We prepare the dough for two-tone croissants with quince jam

Bring all the ingredients to room temperature about an hour before we start working, except for the milk that we will heat on the stove anyway.


Sift 3/4 of the amount of flour into a bowl together with 2 sachets of leavened dough.
We will add the rest of the flour along the way, because we will not know from the beginning how much we will incorporate in the dough.
For those who don't know, the guarantor for leavened dough is a mixture of dry yeast and baking powder.
I often use this guarantor, I like how the dough comes out with it, fluffier and leaven faster than with simple, dry yeast.
The amount of flour in the dough depends on its type, the consistency of the other ingredients and even the method of preparation.

We need to know how much we start from, inspired by a recipe, then either add or set aside, this is what we see while kneading the dough.

Break the eggs in a bowl and add salt over them.
Add the sugar, then rub them with a spatula until they become creamy.
Add the oil and pour everything into the flour bowl, in the middle of it.
We start gradually pouring the warm milk, mixing and adding flour from the edges.
After we have incorporated all the flour and all the milk, we realize if it still needs flour or not.

Divide the dough into two parts.

On one side we add the two tablespoons of cocoa and rum essence, and on the other side, vanilla essence.


We flour the work table and turn the dough over, one by one, there.
We start kneading them, and if they are sticky or soft, they clearly need more flour.
Sift another 100-150 g of flour together with the third guarantee sachet for leavened dough and add them over the dough we knead.
So we stop adding flour, when the dough will no longer stick to our hands.
I got 1250 gr, but I used a freshly ground country flour.
Leave the dough to rise for 15-20 minutes, covered with a towel, until they double in volume.

Assembling and baking two-tone croissants with quince jam

Divide each dough into two parts and spread them on the work table in thin and equal sheets and we will put them on top of each other.
We pass the twister over them to make them uniform, then we cut them into triangles, we add a teaspoon of jam or jam to the base of the triangles and we roll them towards the top, taking care that the filling does not come out of them, we press the edges.


Transfer them to the tray lined with baking paper and let them rest for another 10 minutes.

Then put the tray in the oven for 30-35 minutes at 180 degrees.


Put the water with the sugar on the fire until the sugar melts, then turn off the heat and add the essence.
5 minutes before turning off the heat, pour the syrup over the croissants.

If I baked two trays, I split the syrup in two.
I rolled part of the two-tone horns with the white part on top and one side upside down.
The color difference is not particularly visible on the outside, because they turn brown during baking, but on the inside they are beautiful.

Thanks again, Margareta, for this wonderful recipe for two-tone croissants with quince jam!


Block yourself from Japanese quince feathers with spices

Below the proposed recipe is very interesting in its taste. It should be noted that the jam is prepared without sugar. You need 1.3 kg of ripe pumpkin. The liquid consistency will give water, which will require 1.5 liters. The jam is provided by the addition of honey. 160 ml will be needed. Kislinku will add a small lemon. But the piquancy of taste is achieved by adding two asterisks and a vanilla bridge.

Even if you choose the most delicious recipe for quince jam from the Japanese, you will get the treat only if you choose a ripe fruit, but not too ripe.

  1. The quince fruits are washed well, peeled, cut in two halves and the core is removed with seeds. The clean pulp is cut into slices to taste.
  2. In the container, if the jam will be boiled, pour the required amount of water. Also, add the spices (vanilla beans must be crushed), as well as the cut half of the lemon. When the contents boil, cut the quince into a tray.
  3. Quince cooking is followed by moderate heat for 1.5-2 hours with regular stirring.
  4. After the allotted time, the container is removed from the heat, the spices are removed with lemon, pour in honey and mix well until smooth. The cooled block is sent in the refrigerator for 12-18 hours, then boiled again.
  5. The drain packaging as well as the lids are sterilized. He removes a jam from them, rolls them up and wraps them in a blanket, then turns them upside down.

Quince case & # 8211 walnut roll recipe

Quince case & # 8211 walnut roll recipes. How to make quince? Homemade natural fruit jelly. Diana did quince jam or paste and one part poured it into a tray, in a layer 1 cm thick.

I passed by her to see how things were and seeing the elastic sheet and the house flour, I told her that it was a shame to leave it to dry and cut it for the soldier when we could make a roll filled with nuts. My first thought was to join some cheeses next to this quince house.

Said and done. Quince paste is made by boiling quinces with water, sugar and lemon. Pectin from the husks and from the seed boxes is what binds this paste. See here how come.

I am crazy about quince, its sweet-sour taste and their special aroma. I remember them sitting on sheets of paper on the shelves of my grandparents' room in Sibiu. Fresh quince compotes were often made with vanilla and cinnamon sticks and lemon slices. How good they were! The quince case was cut into sticks (3 x 1 cm) which were rolled in crystal sugar and placed in a silver basket on the sideboard in the living room.

When I felt like something sweet, I would get 2-3 quince sticks. How good they were!


What do you choose? Quince jam or green smoothie?

The two recipes, the sugar-free quince jam and the green smoothie are super easy to prepare and very quick. The jam should only boil for 15 minutes, and the smoothie is ready in a minute. If the quinces are not sweet enough, you can add more apple juice or replace it with another sweetener of your choice. I like the blender and it passes the jam after it boils, but it doesn't make it paste. In this way the jam has a texture and does not look like baby food. The container for cold dishes has in addition a super function. The vacuum one. The blender extracts all the oxygen from the container and in this way the colors are more vivid, and the nutrients are kept longer.

You can make the two recipes, sugar-free quince jam and green smoothie with any fruit you want. You can use figs, pears or apples for jam. In the smoothie you can put any vegetables or fruits you want. You can add broccoli, celery, cucumber or you can completely change fruits and vegetables. It is important to be to your taste. The jam must be stored in the refrigerator and lasts about 3 weeks. If you want to keep it longer, you can freeze it. Unfortunately it does not last in the pantry like an ordinary jam because it has no sugar to preserve it, as it is the classic apricot jam, e.g.


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