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I found the name "scovergi" on the internet for donuts, lies but not in the recipe I present today. We say scovergi (regionalism) in general for fasting pancakes.
I hope you like the recipe, to try it on fasting days and not only, because they are very tasty.
- 10 g fresh yeast
- 500 ml of water
- 1 sachet of vanilla sugar
- a teaspoon of sugar
- lemon peel or lemon essence
- a pinch of salt
Preparation time: less than 60 minutes
RECIPE PREPARATION Scovergi with blueberry jam:
Mix the yeast with the vanilla sugar and caster sugar.
Gradually add warm water, a pinch of salt, lemon peel and mix all ingredients well.
At the end, add enough flour to make a creamy dough just like pancakes.
Cover with a clean kitchen towel and leave to rise for 20 minutes.
Brown the scoops one by one in the hot pan in which we put a few drops of oil each time.
It is mandatory to put oil every time because the scoops are softer and stick faster or break on the other side.
Serve as desired with jam, finesse, salted cheese mixed with dill.
Today I serve you with scovergi filled with blueberry jam.
Scovergi, cakes, fasting pies fried in oil, video recipe
Scovergi, cakes, fasting pies fried in oil, video recipe, old, traditional recipe, simple peasant recipe, as they are made for grandparents. They're the best, aren't they? It can be served simple, next to food or at any meal, with mujdei, cheese, jam, milk, honey, chocolate & hellip
My networks of Moldovan-Dobrogean pies are here. You will find recipes for pie with sweet or salty cheese, with meat or cabbage, fasting or sweet, with sheets as thin as a cigarette sheet or leavened dough. Some recipes are peasant, collected from Moldovan-Dobrogean villages, family recipes.
Cranberry jam and other berries. Full of vitamins!
It's the right time to make blueberry jam. It is the season of berries, when you can make an unparalleled cure of vitamins and antioxidants, but at the same time you can make supplies for the winter.
One option is to freeze raspberries, blueberries and blackberries, to make them, in the cold season, healthy smoothies or delicious cakes, writes libertatea.ro.
But you can also turn them into blueberry, strawberry, raspberry, red currant, sea buckthorn or blackberry jam.
Find out the best tricks for a perfect blueberry jam!
Cranberry jam - recipe
Ingredients: 1 kg blueberries, 1 kg sugar, juice from a small lemon.
Preparation of blueberry jam: clean the blueberries from the tail, wash with cold water and drain. Place a layer of blueberries, a layer of sugar in a saucepan and so on until the fruits and sugar are finished. Each time, a little lemon juice is squeezed over the fruit. Leave it in the cold from evening to morning.
The next day boil over low heat until the sugar melts, stirring constantly, and gather the foam when it forms.
When the jam starts to set, put it in threaded jars and leave it covered with beds until it cools down.
Ingredients: 1 kg sugar, 600 g strawberries, 250 ml water, lemon juice.
Preparation: it is preferable not to wash the strawberries, because they are very fragile if you really want to do it, do it with great gentleness. Put water and sugar in a saucepan with thick fu-nd, on the fire.
After boiling for 2-3 minutes, add the strawberries and reduce the heat to low. Gather formed foam. Add the lemon juice and let it boil for another 5 minutes, then put the jam in the jars, screw the lids on and cover them with a towel.
The next day, after they have cooled, you can store them in the pantry.
Ingredients: 1 kg raspberries, 1 kg sugar. Preparation: wash the raspberries carefully and put them on a sieve to drain, then mix in a saucepan with the sugar and leave to cool for about 3 hours.
After that, bring to a boil over low heat. From time to time the pan is shaken and the foam is removed, as it is formed. When it starts to bind, take a teaspoon of the juice and put it in a glass of cold water to check if it is thick enough.
If the syrup makes a thin thread, which is spread in the glass, it means that it is ready and is removed from the heat. If not, leave. Pour hot into jars, and they close tightly.
Ingredients: 1 kg sugar, 1 kg red currants, 30-50 ml lemon juice, 1/2 liter of water. Preparation: the jam is made from red, white or black currants with larger berries, which have only 1-2 seeds.
Currants contain a large amount of pectin (which clogs the syrup), so only 1 kg of sugar is added to the currants that result from one kg weighed, after the berries have come off the bunches.
Then remove the seeds with a toothpick or a thin stainless wire, bent like a hairpin. Put the fruit, sugar, lemon juice and water on the fire and boil without binding too much.
It will result in a large amount, but when it cools, it will gel with the fruit.
Ingredients: 1 kg sea buckthorn berries, 800 g sugar, 700 ml water.
Preparation: wash the fruit well. Prepare a syrup from water and sugar, boiled for about a quarter of an hour. After the syrup binds, add the sea buckthorn fruits and stir from time to time. Take the foam when it forms.
Leave it to boil until it is well bound and has a dark orange hue. Put it in hermetically sealed jars, cover, leave to cool and then store in the pantry.
Ingredients: 1 kg blackberries, 1 kg sugar, 200 ml water, two tablespoons lemon juice, vanilla essence.
Preparation: wash the blackberries and drain well.
Mix water, sugar and lemon juice and bring to a boil until a well-bound syrup is obtained. Add the blackberries and continue cooking for another 30-35 minutes.
Towards the end, add the vanilla essence. Put hot in washed and sterilized jars.
Tricks for a perfect jam
It is made in small quantities (1-2 kg).
The combinations of berries are very good: raspberries, blackberries, blueberries.
Choose fresh and untreated fruits.
Prepare them the day you bought them.
The jam binds better if half of the sugar is put near the end of the boiling period.
If you want to know when it's almost ready, soak a tablespoon in the boiling liquid and drop a few drops on a plate.
If the liquid flows like a thick syrup, it must boil, but if it forms dense drops and sticks to the plate, the fire must be extinguished.
To speed up the "binding" of the jams, put an apple stalk, along with seeds and peel, in a gauze bag and dip it in the jam on the fire.
It is rich in pectin and will speed up the preparation of jam naturally.
To avoid smoking or burning the jam, put some clean stones in the pan in which it will be prepared.
The red fruit jam comes out much more aromatic if at the end you put some fresh fruit. If you do not want the jams to darken in color, add vitamin C pills during boiling, about 500 mg / 0.5 l composition.
Use thick fu-nd dishes.
If you don't want the jam to make any more moldy pudding on top, put it immediately after it has been taken off the heat in hot jars and turn them upside down.
Cover them with a blanket and let them cool slowly.
* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.
Papanasi with blueberry jam
Here is a special recipe sent by a friend of our site, Carmenica: Papanasi with blueberry jam.
Papanasi ingredients with blueberry jam
600 g of fresh cottage cheese
150 g sugar fine cough
250 g flour
1/4 teaspoon baking soda
200 g sour cream
papanasii frying oil
Preparation Papanasi with blueberry jam
In a bowl, mix the cheese with the sugar and baking soda, add the eggs and vanilla, and finally the flour. In a slightly deeper pan, heat the oil and quickly start to form the papanas.
From the dough we form balls the size of a smaller orange. With the index finger we pass through the center of the ball, then we pass the ball through the flour. We enlarge the hole in the middle of the ball, also with our finger and we slightly flatten the obtained papanas. We also form small balls of dough, which we will place on top of the papanas.
Slowly reduce the heat under the pan and fry 2-3 papanas, fry them on both sides until they become bricks.
About 10 papanasi and 10 balls come out of the dough.
Over each papanas, pour a tablespoon of blueberry jam and a tablespoon of sour cream and place a ball on top.
Cranberry Ice Cream Ingredient:
- 500 grams of fresh (or frozen) blueberries
- 150 grams of sugar
- juice of 1 small lemon
- 350 grams of whipped cream
Method of preparation
1. Blueberries are weighed in a saucepan. Add sugar and lemon juice and mix gently.
2. Put the pan on high heat and cook, stirring periodically, for about 5 minutes, until the blueberries leave an abundant syrup and soften well. Pass the composition through a thick sieve, pressing well, until the blueberry skins remain dry. The abundant syrup obtained is left to cool to room temperature and then refrigerated (well covered with cling film, so as not to catch foreign odors) for at least 3 hours.
3. After the syrup is very well cooled, mix it well with the cream for cold cream (not beaten). Pour the blueberry ice cream composition into the container of an ice cream maker that has previously been frozen for 12 hours in the freezer and freeze with the appliance for 15-20 minutes. If you do not have an ice cream machine, the ice cream composition is poured into a saucepan and put in the freezer for 3 hours, during which time it mixes vigorously every 30-45 minutes to break the ice crystals that could shape, thus spoiling the texture of the ice cream.
4. Pour the cranberry ice cream into a saucepan and place in the freezer to harden. It can be stored without problems for up to 1 month (but I doubt it will last that long: P).
Just like blueberry ice cream, you can prepare blackberry, raspberry or any kind of combined berry ice cream.
Roll with blueberry jam is a very practical and easy to prepare recipe, which will be ready in less than an hour.
1. Beat the yolks with some of the sugar, gradually adding the vanilla sugar. Beat vigorously until you get a creamy composition.
2. Separately, beat the egg whites together with the rest of the sugar, until they turn into a thick foam.
3. Mix the two compositions and add flour over them, together with the baking powder. Mix well so that it does not remain lumpy with flour.
4. Pour the composition into a tray lined with baking paper and leave it in the oven for 20 minutes.
5. After baking, remove the countertop on a parchment sheet powdered with sugar and remove the baking paper as soon as possible.
6. Roll the countertop with the parchment paper and leave it to cool.
7. After it has cooled, unroll the top, fill the obtained sheet with blueberry jam and roll it back.
For a cheerful look, decorate roll with blueberry jam with powdered sugar and fruit cubes.
Papanas with cranberry jam
Oanapl10 sent this wonderful recipe by: Papanași with blueberry jam.
Ingredients Papanas with cranberry jam
500 g of cottage cheese
300-350 g of flour
70 g sugar
1 pinch of salt
1 teaspoon baking powder
400-500ml oil (for frying)
flour for work
jam to taste (I used blueberries, own production)
Preparation Papanași with blueberry jam
In a bowl put the shredded cheese, then add salt, lemon essence and beaten eggs. Mix until the composition is homogeneous (I grind it with a vertical mixer), then add the flour with the baking powder and start to incorporate it with a spoon, then knead it by hand, until you get a dough that does not stick to the hand , but it's not loud either.
Divide the dough into 13 large pieces for papanas and 13 smaller pieces for moth.
You shape the small pieces into balls, round the big ones, flatten them and with the help of your fingers form a hole in the middle that you can easily widen.
For frying, use a cast iron pot or a saucepan with a thicker bottom. Pour the oil into the chosen bowl and let it heat up over the right heat until a small piece of dough placed in the bowl immediately forms air bubbles around it and floats over the oil, then reduce the heat. Fry the papanas one by one until they brown nicely.
Remove the papanas on paper towels to remove excess oil.
Serve the hot papanas with cream and jam.
The cake of angels
It may sound too pompous, the cake of angels, but it fully deserves this name. Once because it has a lot of light cream, and in the other order of ideas, because it is magnificent in both appearance and taste.
From a few simple ingredients and available to anyone, you can make a truly spectacular cake with a syrupy and fragrant top, a slightly sweet, sour and good-looking taste.
From my point of view, the combination of yogurt with blueberries is downright perfect, and I don't think a berry can combine better with yogurt than blueberries. Probably my taste, but soon I would find out that mine, too, who quickly enjoyed it before.
Blueberries are good for the human body, reduce the risk of cardiovascular disease, increase memory and learning, control blood sugar levels, fight urinary tract infections and more, but yogurt has its benefits, such as improving bone health, stimulates metabolism , gives the feeling of satiety, improves the health of the intestines, increases muscle mass, etc. So in addition to the fact that it is very tasty, it is also very healthy, especially since the blueberry jam used is from its own production this year and is also sugar-free.
Stay tuned for the list of ingredients, but also the relatively simple way of preparation.
For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.
Or on the Facebook page, click on the photo.
Ingredients for mousses :
- 500 g Greek yogurt 10% fat
- 100 g caster sugar
- 2 teaspoons vanilla extract
- 50 g of cranberry jam to be thick
- 10 g gelatin
- 50 ml of cold water
- 200 g whipped cream
- 50 g powdered sugar
Ingredients for blueberry jelly
Ingredients for syrup:
- 150 ml of water
- 70 g caster sugar
- 1 tablespoon vanilla essence
- Grated peel of a lemon
Ingredients for cream cheese with cream:
- 150 g butter with 82% fat
- 100 g powdered sugar
- 300 g Philadelphia cream cheese
- 250 ml whipped cream
- Blueberries for decoration
Countertop preparation method:
Preheat the oven to 180 degrees Celsius.
We line with baking paper a round tray with a removable bottom of 23 cm.
Beat the egg whites with a pinch of salt until they leave light waves like soft snow. Gradually add the sugar and continue beating until you get a firm and glossy meringue.
Add the yolks and mix gently.
Incorporate the sifted flour into 2 slices and mix gently with movements from bottom to top until all the flour is incorporated.
Pour the composition into the pan and bake for 35-40 minutes or until the toothpick test passes.
Remove the tray from the oven and leave the top for another 10 minutes in the tray in which it was baked, then turn it over on a grill, remove the baking paper and let it cool completely to room temperature.
Preparation for cream:
Beat the cream until it leaves light waves on the surface, like a light and fluffy snow, add the powdered sugar and beat a little longer until it hardens. Be very careful not to beat too much, because you risk cutting the natural cream from milk, it will never have the outfit, the taste and it will not look like vegan cream. Let it cool until use.
Divide the yogurt into 2 parts as follows:
2. 200 g of yogurt plus a teaspoon of vanilla extract, the difference in caster sugar and the 50 g of jam, mix and set aside.
How to prepare blueberry jelly:
Put the gelatin hydrated in the 20 ml of cold water for at least 10 minutes.
We put the jam in a bowl, and when we need it, we will add hydrated gelatin, but follow the concrete explanations below.
Preparation for syrup:
Put the water, sugar, lemon peel and vanilla essence in a kettle and bring to a boil, then let it cool completely.
Cut the top into 3 equal parts.
We put the top back in the ring or tray in which we baked it, we syrup with a third of the total amount of syrup.
Now it's time to finish the mousse and blueberry jelly.
- We put a third of the total amount of cream, 30 g of the total amount of hydrated and heated gelatin over the blueberry yogurt composition and we incorporate it slightly slowly.
2. Over the yogurt composition add the remaining cream, but also the difference of hydrated and heated gelatin and mix them lightly so as not to eliminate the air incorporated by the cream.
3. Put the hydrated and heated gelatin over the blueberry jam, mix well and set aside.
Grease the surface of the first countertop with 2 tablespoons of plain yogurt cream, then with a shapeless spray bag draw the edges so as to obtain a border. If we don't have a spray bag, we can use a bag, to which we can cut a corner. We put half of the blueberry yogurt mouse, half the amount of jelly and distribute them evenly.
We come with the second countertop and follow the same operations. We put the last top, syrup it and grease it with the remaining cream on the edges of the bowl. Let cool for at least 3-4 hours.
Half an hour before we take the cake out of the fridge to put it on, we also make cream cheese with cream:
We beat the cream, following the same steps as with mice
Put the butter with the powdered sugar and mix it lightly with a fork so that it homogenizes.
Add the cream cheese and mix until the sugar melts.
Incorporate the cream into the cream cheese with a spatula or a whisk, stirring lightly, just enough to incorporate and obtain a fine and homogeneous cream.
We coat the cake with the cream obtained and decorate it with blueberries, chocolate, mint, etc. That's about it, I wish you good work and good appetite!
How to prepare whole blueberry jam?
Simple! As with any jam, start with a hot sugar syrup in which the whole fruit is dipped. They should not be cooked too much so as not to be miserable. We work with portions of max. 2 kg of pear fruit trance. Lemon juice prevents the crystallization of the syrup and maintains the beautiful color of the blueberries.
I found blueberries in Kaufland at the super offer: 2 lei for a 125 g casserole. I bought about 12 casseroles. I kept a few for immediate consumption and from 6 casseroles (800 g) I made this jam. Because the blueberries were very sweet I decided to put less sugar & # 8211 ie 600 g. If we talk about 1 kg of fruit it would mean 750 g of sugar.
From the 800 g of blueberries I got 1,100 kg of blueberry jam & # 8211 that is 2 jars of 400 ml (450 g each) + 200 g extra. These last 200 g I mixed them with assorted berry jam. If you want, leave them for current consumption or place them in a smaller jar.
The recipe below is calculated for 1 kg of blueberries. From these quantities will come 1,500 g of blueberry jam with which you can fill 3 jars of 400 ml (450 g each).
10 perfect blueberry recipes
OVERFLOWED CAKE WITH PEACHES AND TILES. Blueberry recipes for babies. CAKE WITH LEMON AND BLUEBERRY CREAM. This does not mean, however, that you cannot prepare blueberry cake in other seasons, with frozen fruits. Cranberry jam traditional recipe. How to prepare whole blueberry jam, grain by grain? At the blueberry jam, the fruits are crushed, but at. If you want to prepare a unique recipe with blueberries, prepare a blueberry shake.
The sweet-sour taste given by the mixture of blueberries and ice cream, served in cold glasses. Discover the benefits of eating blueberries and how you can include them in. Discover some blueberry-based recipes that delight your taste buds. This cake with blackberries and lemon cream is fantastic! Simple recipes with berries. Strawberries, raspberries, blueberries and blackberries are the best sources of antioxidants, those substances. Any recipe she made came out.
The only problem is that her recipes are not exactly baby and silhouette friendly so I adapt them.