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Wash the apricots in more water,
-in the absence of the shell separator that is attached to the mincer, you can use the economical knife with which we will clean the apricot skin (or immersed for a few seconds in boiling water and passed through a stream of cold water), remove the seeds, put them in a add the pot and sugar and water and put on the fire
- hold for about 25-30 minutes or until the sugar melts and the liquid thickens a little
-with the help of the vertical mixer mix well the cooked composition
- pour into small bottles, tighten the stopper well, turn the stopper down, cover with a thick towel and keep until the next day. when they can be stored in the pantry.
1. Prepare 2 countertops, each separately, from the beaten egg whites with a pinch of salt and sugar, then incorporate the yolks rubbed a little with oil and essence, finally sifted flour.
Pour into trays lined with baking paper and bake for about 20 minutes on low heat.
Detach the still warm countertop from the paper, with the blade of a knife.
2. Place the first top in the tray in which I baked it, then pour the cream cheese rubbed a little with the sugar and sour cream, add the apricot nectar and hydrated gelatin a little in 100 ml of cold water and then melted in a sea bath. Sprinkle slices of apricot from the compote on top, drain well of juice then come with the 2nd countertop on top, press lightly by hand to even out the surface then spread the rest of the apricots drained from the compote on top, cut into thin slices).
3. Mix the remaining compote juice with 2 sachets of Cake-Gelle and then bring to a boil, stirring constantly. If we want a bigger apricot flavor, add a glass of apricot nectar to the compote.
Pour hot over the cake and then refrigerate for at least 2 hours before serving the cake.
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During this period the markets are invaded by peaches and nectarines. I really like these fruits, not so much raw, as put in certain sweets or prepared in a certain way. And since my husband is a big fan of juices, I thought I'd make him one peach nectar, especially since this drink is very popular in Morocco, and it reminds him of his childhood.
The peach nectar recipe is extremely simple, it contains only peaches, water and sugar, and you can optionally add a little lemon juice. And that's it. The result is a delicious nectar, much tastier than the one in stores and without preservatives or artificial flavors. You can make this peach nectar as liquid or dense as you want, depending on how you like it. We like it denser, but you can do it the way you want.
In fact, the entire recipe can be modified as you wish. You can mix peaches with nectarines and apricots, you can add flavors, such as basil, which goes well in sweet dishes or why not, ginger. Whatever is possible, you just have to put your imagination to work. I like to serve this peach nectar, cold, almost frozen, in a large glass. It is an excellent substitute for commercial juices and the little ones will love it. If you want to square the nectar for the winter, pour it into sterilized bottles and close them tightly.
Then place a kitchen towel on the bottom of a pot, place the bottles of nectar in the pot and pour enough cold water to reach the middle of the bottles. Boil the nectar over low heat for 30-45 minutes. Allow the bottles to cool in the pot, then store them in the pantry or cellar. For other soft drinks you can try lemonade with mint or melon lemonade, absolutely delicious and great for the heat outside.
Today I present you another recipe from Cristina Ioniță's book, which impressed me even more than the previous one. The apricot tart has a fine, cheese-like taste, and the apricots form a colorful, sour and extremely aromatic contrast. You have to try it too! It's officially my favorite dessert this summer. I tried it with a berry mix, it's a dream!
For 10 servings (total amount of carbohydrates: 40 g)
Beat the eggs with the sweet cream and sweetener. Add the coconut flour, then the melted butter. The dough obtained is poured into a tart pan, greased with butter and lined on the bottom with a circle of baking paper. My shape is 24 cm in diameter. Apricots washed and peeled are evenly distributed on the surface of the tart.
Place the tart in the preheated oven at about 160 degrees C for about 45 minutes. If it browns too quickly, cover the form with baking paper.
When ready, leave the tart to cool, only then portion it. I sprinkled it with Green Sugar Powder.
Serve cold and store in the refrigerator.
TOTAL: 750 grams, 1396 calories, 44.9 protein, 119.9 fat, 58.5 carbohydrates, 24.5 fiber
Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.
Crumble with apricots & # 8211 if you have more sour apricots and you don't know what to do with them, this is the solution! A delicious, good-looking homemade cake that is extremely quick to make. It is best served warm, with a spoonful of cold ice cream next to it. It's the perfect combination, you'll see!
You start, of course, with the crust. In a large bowl, combine granulated sugar, baking powder, flour and salt. Then add diced butter, egg, egg yolk and vanilla.
Stir (using a mixer on low speed) until the butter is evenly distributed and the dough becomes crumbly.
Put a little more than half of the dough on the bottom of the tray. Press with your hand or the bottom of a glass to spread it well.
Now move on to the filling. Combine ingredients, mixing lightly but well. Spread the filling over the dough and sprinkle the rest of the dough, crushing it with your fingers.
Bake for 25 minutes, until browned on top.
Don't waste the chance to prepare an apricot jam if you have enough fruit at hand!
Due to its creamy and juicy consistency, kiwi can be incorporated into many smoothie recipes. Its taste seems a successful combination of strawberries, bananas and melons. It can also be associated with greens, such as spanac, lettuce, nettles or parsley.
It goes well with other exotic or citrus fruits: pineapple, coconut, mango, oranges, lemons, grapefruitt, as well as with avocado, banana, peach, apricot, apple or pear.
Beyond its unique flavor, kiwi is a very fruit nourishing. The most valuable nutrients it contains in large quantities are:
• C vitamin
• vitamin K
• vitamin E
• folic acid
Apple, kiwi and ginger smoothie - recipe
• 1 green apple
• 1 kiwi
• 1 slice of ginger
• 200 ml of water
• optional: mint
Peel a squash, grate it and put it in a blender. Add the ginger, water and a few mint leaves, if you have them. Mix for 1-2 minutes, until you get a homogeneous and fine nectar.
Drink immediately, or store in the refrigerator for a few hours.
If you use a juicer (preferably with cold pressing) to extract the juice, increase the amounts of ingredients and give up water.
♣ The benefits of eating kiwi
Kiwi is one of the foods that can give us protection antioxidant importance. One of the most important antioxidants it contains is vitamin C.
Vitamin C neutralizes free radicals that can affect cells and cause inflammation or cancer. Adequate intake of vitamin C has been associated with a reduction in the severity of diseases such as osteoarthritis, rheumatoid arthritis and asthma, as well as with prevention atherosclerosis, a diabetic heart disease and colon cancer.
Vitamin C is essential for immunity and the body's defense of infections and colds. A 7-year study in 7-year-old children in Italy showed an important link between citrus and kiwi consumption with the incidence respiratory problems. The more such fruits the children consumed, the lower the risk of nocturnal cough, wheezing and difficultyă.
Eating kiwi can also protect us DNA, due to the content of vitamin C, carotenoids and flavonoids.
1. The World & # 8217s Healthiest Foods, Kiwifruit: http://www.whfoods.com/genpage.php?dbid=41&tname=foodspice
2. Self Nutrition Data, Kiwi fruit, (chinese gooseberries), fresh, raw: http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1934/2
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
My little boy is a big fan of juices. Like any child, I think. And he always asks me to buy him juice, especially since he also sees other children drinking commercial juices. In vain I explained to him that water is better than juice because the latter also has a lot of sugar in it. The child wants to quench his thirst with juice.
I still make sugar-free juices, that is, from freshly squeezed fruit just like now, in summer it's harder to keep a natural juice longer even if I put it in the fridge. So I prefer to make a juice with less sugar, from fresh but cooked fruit. I mean, to know what's in him.
And, as there are now peaches and nectarines in the market and especially since these are fruits that immediately spoil, I started to make nectar out of them.
We had a round of peaches that showed signs of deteriorating faster than I expected because it was very hot outside and a lot of moisture so we quickly turned them into a peach nectar that we all enjoyed. .
To make peach nectar or nectarines, that there is no big difference between them, you need only a few ingredients: fruit, sugar, water, lemon and some time available. Fortunately not much so you can quickly make a delicious drink at home.
The technology of preparing fruit nectar is more difficult and more difficult to implement at home. I mean the industrial one. All these fruit nectar can be prepared at home and it is not difficult to do.
See below the video version of the recipe!
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Basically we will have to crush the pulp of the fruit and "combine" it with a sugar syrup. As we do not have high-performance equipment at home to pass the fruit very well, there is the possibility that it separates from the liquid, to rise slightly to the surface. It is normal and is a consequence of the fact that the pulp is not very finely ground. So don't be alarmed if you notice this.
As an idea, I can only tell you that the technology of preparing a fruit nectar has several stages: storing, sorting, and washing the fruit, removing the seeds, crushing, scalding the crumb and separating the pulp from other components (extraction). After that, the fruit extract is combined with a sugar syrup corrected with vitamin C to preserve the natural color of the fruit.
Click HERE to see how to make strawberry nectar!
But at home we can improvise a little and get a satisfactory result, I say I tasted peach nectar and I liked it. Basically you can use 2 methods to get peach nectar at home. Either pass the fruit first and then combine with the sugar syrup or vice versa, put the cut fruit in the syrup and then pass. I used the second method.
Grown in an orchard spread over 4 hectares, with exposure to the east, the approximately 9,000 sea buckthorn bushes enjoy the aroma of the sun, grow naturally, without pesticides or chemical fertilizers and are ready at the end of summer to offer the healthiest and most beneficial fruits. .
Our plantation is ecologically certified, it is in the third year of conversion. We also use only bee honey from an apiary in the Apuseni Mountains.
We aim to produce the best sea buckthorn nectar in Romania and we want to offer our customers a constant, real source of health, part of a balanced lifestyle.
On those days when you need to get the most out of work, avoid coffee or energy drinks and drink a glass of peach nectar. These fruits help maintain nervous balance, energize and hydrate the body.
The peaches are washed very well and left to drain, after which they are cleaned of the seeds and cut into pieces. Put the water in a large saucepan, along with the sugar and lemon juice and let it boil for 3-4 minutes, until the sugar granules dissolve and the syrup begins to boil. Meanwhile, mix the fruit in a blender, and the obtained paste is added over the syrup and left to boil for another 10 minutes. Foam two or three times.
In the end, if the peach nectar is not creamy and homogeneous, it can be processed with a mixer, directly in the pan. The product obtained is a perfect substitute for commercial juices, it can be served with ice, added to cocktails or poured into sterilized bottles to keep for the winter.
In this article you can find and appreciate a wide variety of recipes used for cooking apricots in their own juice.
The most traditional and at the same time popular recipe for producing apricots in their own juice is the following.
For 1 kg of apricots without seeds, take 300-400 grams of sugar.
First of all, from the prepared fruit is the removal of bones. Do this as usual, cut or even cut the fruit in half. Depending on your aesthetic preferences, you can let the apricot halves be preserved, or you can cut them into two more pieces, obtaining slices sent.
Then, before taking dry, sterilized jars, fill them with apricot slices, while simultaneously sprinkling with sugar.
Advice! In order for the sugar to be evenly distributed on all banks, it is best to do this at the same time (one tablespoon of sugar in all banks, the other in all banks, etc.), given that about 300 grams of fruit are included in a half-liter jar.
While placing apricot jars, it is recommended to gently shake the fruit periodically so that the fruit is packed with maximum density. The solid plates are covered with a light cloth and placed in a cool place for 12-24 hours.
Because apricots have put the juice in the sugar infusion process and free space is released into the jars, there are two ways to fill them:
After the necessary time has elapsed, fill the jars with sugar near the edge and place them in a saucepan with water for sterilization. If desired, sterilization can also be performed in the aerogrill, in the oven and in the microwave - because it is more convenient for someone. Half-liter bottles are enough to sterilize for 10 minutes, and liter bottles - for 15 minutes. Immediately after sterilization, shake the jars with lids and allow to cool to room temperature.
If you don't want to bother sterilizing apricot-filled boxes, then you can do otherwise. After being released from the bones, the apricots are cut into slices that are convenient for you (you can leave the halves) and placed in a pan or bowl of suitable size, simultaneously sprinkling with sugar. Take 300 grams of sugar for 1 kg of peeled fruit. The panel is closed with a lid and everything is set aside for the night or for 12 hours in a cool place.
In the morning, put a saucepan with apricots on a low heat and, after boiling, add 200 g of orange pulp. With constant stirring, a mixture of apricots with sugar and oranges is boiled for about 5 minutes. When hot, the fruit mixture is placed in sterile jars, a boiled mint leaf is added to each jar for flavor, and the jars are closed with lids. Store in the cellar or refrigerator.
The resulting preparation is ideal for use in Christmas or New Year's dishes.
This recipe produces apricots that are as natural as possible and can be eaten even by those who do not tolerate sugar for various reasons.
For 1 kg of apricots I take 200 grams of water.
The fruits are traditionally cut in half, the bones are removed. The fruit is placed in a saucepan and cold water is added. Everything is heated before boiling. The heat is reduced to a minimum, cover it with a lid and look periodically in the pan, waiting for the juice to stand out. As soon as the juice begins to stand out, the product is considered ready. Then your choice is: either immediately put the horses on the banks and start sterilizing or try to boil the fruit until it softens.
Without sterilization with this method of making horses in their own juice can not be done. It is usually kept for 10 or 15 minutes depending on the volume of the boxes.
If you do not have the opportunity to insist on sugar for a long time, then there is a recipe for quick-cooking cacitas in your own juice. The total manufacturing time will take you no more than 20-30 minutes. For 1 kg of peeled apricots, 200 g of powdered sugar must be prepared.
The apricot heads are placed in jars with pieces as tight as possible, filled with sugar, and cold water is added to each jar, so that the total level of liquid does not reach 1-1, 5 cm from the throat. After that, the boxes are covered with lids and sterilized in boiling water, the level of which must reach from the outside to the shoulders of the box, about 10 minutes.
Banks immediately turn the lids and cool in a large container with water, which should be periodically poured with cold water.
This recipe should appeal to lovers of quick and original solutions. In addition, apricots prepared according to this recipe in their own juice, do not differ from fresh fruit, except for the addition of sugar.
According to the recipe, you should cook:
Rinse apricots, dry, get rid of bones, if desired, cut into quarters. After that, it was placed on dry sterile jars, pouring sugar. Keep the jars cold for at least 12 hours. The next day, cut paper circles 1 cm in diameter larger than the diameter of the box holes. Saturate these circles with vodka. Place them on top of the neck of the boxes, on top, close to the boiled plastic lid. Keep the workpiece in a cool place.