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Tart with urda and strawberry jam

Tart with urda and strawberry jam

For starters, get ready dough. Put the flour in a bowl and mix with the sugar, salt and baking powder. Add the egg and margarine cut into pieces, mixing them all with your fingertips, do not use your palms until all the flour is incorporated. Knead the dough until it no longer sticks to your hands, wrap it in transparent foil and put it in the fridge where it is left for at least 30 minutes. You can also add vanilla sugar, or other essences, depending on the recipe for which it is used. wants to be crispier, no more baking powder.

Mix the urda well with the egg, sugar and vanilla sugar.

Take three quarters of the dough and spread it out. To make it easier, spread it directly on the baking sheet, then put it in the tray (I used a round one, 28 cm) and prick it with a fork. If you have a special tart tray, it's even better. Add the urda and level it, and spread the jam on top.

From the remaining dough, spread a sheet from which to cut strips and make the grid that is placed over the tart.

Put in the oven, on the right heat, until it starts to brown on top.

Do not remove the tart from the tray, no matter how big the temptation :), until it cools down.


http://copiosus.blogspot.ro/2013/02/tarta-cu-urda-si-gem-de-capsuni.html




How to make a house urda? (ricotta cheese)

How to make a house urda? (ricotta cheese). What is urda? What is urda made of? How to make homemade cheese? What milk is made from urda or ricotta? What do we do with the remaining whey from the cheese? Homemade sweet cheese for pies, scovergi, cakes.

Urda or ricotta It is a dairy by-product prepared by re-boiling the remaining whey from the cheese (cow's cheese, sheep's cheese, cottage cheese, etc.). Source here and here. How to prepare house urda? The urda is most often prepared from sheep's milk but can also be made from cow's milk (fatter). Ricotta is not what we call cottage cheese so we can NOT recommend it for cooking donut or other dishes that require cottage cheese! Ricotta is urda, weaker, with a different texture and not at all acidic (sour). Many people in the diaspora confuse these cheeses and then are surprised that their recipes do not come out.

The whey is thermally processed which leads to the coagulation of the proteins that form the urda. Urda will be consumed in 1-2 days and kept in the refrigerator.

I did recently Homemade cottage cheese & # 8211 recipe here.

After the preparation I was left with 3 l of good whey. Some use whey at boiling polenta. I could have baked one whey bread but I already had homemade bread so I decided to try my luck with urda.

I say & # 8222 to try my luck & # 8221 because the milk was not excessively fat and it was also cow's. The fatter the milk, the better and better it will be. Therefore, we can use any kind of whey resulting from the preparation of cheese or cheese. It can be made from cow's, sheep's or even goat's milk.

The house urda obtained is soft and can be used for various dishes: pies, pancakes, cakes.

You can also make an appetizer cream with ricotta, parmesan and smoked cheese (recipe here).

The yield is quite low. From fatter sheep's milk you can get 1 kg of urda from 10-12 liters of whey. From cow's milk the yield is lower.

I got almost 130 g of urda of house of 3 L of whey. Better a poor horse than no horse at all.


Linzer & # 8211 Cake Ingredient:

  • 200 grams of flour
  • 200 grams of cold butter
  • 100 grams of ground almonds
  • 1 large egg + 1-2 tablespoons of ice-cold water, only if needed
  • 100 grams of powdered sugar
  • lemon peel
  • 1 sachet of vanilla sugar
  • 1 pinch of salt
  • 1 jar of 300 grams with sour jam (I used apricot jam from my own production, it goes well with raspberries, strawberries, rosehips, etc.).
  • powdered sugar
  • in addition: flour for sprinkling the work surface

Method of preparation

1. For the tender linseed dough, flour, ground almonds, sugar, lemon peel, vanilla sugar and salt are placed in a bowl. Add cold butter, cut into pieces. Grind the cold butter with a fork until the mixture has a sandy appearance (2). Add the egg (3) and knead quickly, adding enough cold water to gather all the ingredients in a ball (4). Do not knead more, because the dough would lose its fragility and sandy consistency. Roll out the dough and refrigerate for an hour (this is a tart dough, click on the link for the detailed recipe)

2. After the rest time, divide the Linzer dough into two pieces, one 2/3, the other 1/3. The largest stretches in a sheet of 5-7 mm. thickness, on the work surface sprinkled with a little flour.

3. Twist on the twister and thus transfer to the form in which it will bake:

4. The edges are uniform, cutting them at the same height, then the Linzer dough is pricked with a fork, from place to place:

5. Pour the jam over the Linzer dough:

6. From the remaining third of the dough, cut 1 cm strands. width that sits above the jam, with the appearance of a grid. It is the specific finish for Linzer, as I said in the introduction.

7. Bake the Linzer tart for 30 minutes at 175 degrees, leave to cool and powder with powdered sugar:

8. This Linzer torte is a wonderful cake to serve with a cup of tea, milk or coffee:

I recommend serving this Linzer cake with vanilla sauce (click on the link for the recipe). Good appetite!


Tart with strawberry jam and dark chocolate

We inspire you today with a special dessert, which will surely gather your loved ones around the table: tart with strawberry jam and dark chocolate.

You need:

  • 165 g flour
  • 90 g unsalted butter, soft
  • 2 egg yolks
  • 85 grams of sugar
  • 1 g baking powder
  • a pinch of salt
  • 2 tablespoons cocoa
  • vanilla essence
  • 85 g Râureni strawberry jam
  • 200 g dark chocolate (minimum 55% cocoa)
  • 100 ml sweet, liquid cream
  • 40 g unsalted butter, soft

How to prepare:

In a bowl, mix the sugar and butter well, then add the two egg yolks, vanilla essence and salt.

Add to the composition the previously sifted flour together with the baking powder and cocoa. Knead the dough well, then put it in a bowl greased with oil, cover with plastic wrap and leave in the fridge for an hour.

Preheat the oven to 180º C.

The tart pan (with the removable bottom) is lined with butter and a little flour.

Spread the dough on a 3 mm thick sheet on a floured surface. Coat the tart pan with the sheet of dough and put a thin layer of Râureni strawberry jam everywhere. Put the tray in the oven for 20 minutes.

After 20 minutes, let the tart cool, then detach the bottom of the pan and remove the tart.

For the cream, in a bowl add the broken chocolate in pieces and the soft butter. Boil the sweet cream and add it over the chocolate and butter. Mix lightly with a spoon and let the cream "rest" for a few minutes, then mix with a whisk until you get a uniform and fine cream.

Allow to cool, then fill the tart with cream.

Garnish with fresh and optional strawberries, finely chopped caramel and refrigerate the tart for at least an hour.

Good appetite! And don't forget to share with us your impressions of this recipe. And if you want to try other recipes with Râureni products, subscribe to the blog!


Natural strawberry jam, without preservatives, The simple, delicious recipe that preserves the aroma and fragrance of these fruits is easy to make. To prepare strawberry jam I used only fruit, sugar and lemon juice.

Our mothers and grandmothers used 1: 1 proportions for the amount of fruit and sugar. I use less, so I put only 700 g of sugar on 1 kg of fruit and I'm sure it's sweet enough even with 600 g.

Sugar is what will help preserve it. If there is too little, then the risk of the jam fermenting and mold being found in jars must be considered.

My husband and child prefer strawberry and apricot jams and jams. In the first place are the strawberries. Every year I prepare a few jars of each assortment for them.

No matter how many jars of jam and strawberry jam they make, they never arrive until December. But, I think this Strawberry jam it is the favorite jam of all children, so when making pancakes in our house all children ask first of all for strawberry jam or jam.

In second place is the cherry, the one I adore. I'm glad I have more left.

How do we differentiate between jam and jam? First of all, the jam is thicker. Very ripe fruits and those that are not perfect are used, as for jam. In the picture from the preparation method you will see that I put very beautiful strawberries, freshly picked, but next to them there were 300 g of strawberries from which I cut damaged parts with a knife. When I combine quality I with quality II, the result is jam. To be honest, I intentionally crushed some of the fruits in the boiling process, towards the end, in order to thicken the composition, because I didn't want to get Sweety, with all the whole fruit.

I picked some of the strawberries from the land I cared for for a few years, opposite my house, which was abandoned by the former owner. I had even put a solarium there, with his consent. Last fall it was bought by someone else, so I took out my solarium and never entered the field.

The dandruff has grown, the grass is almost 1 m, the new owner has not shown up and it seems that nothing will happen here too soon (but I do not regret it at all). At one point, when I parked in front of the house, in the wind, the strawberries planted by me in the past years appeared in plain sight. Large, red and ripe. They grew so beautiful! They called me to pick them up, I couldn't resist them. Among the beautiful ones there were also a few lightly beaten ones, so I took them too. These strawberries were so fragrant as if they had gathered all the sun and heat, the scent of the timid beginning of summer. I don't know if you read all my posts, but last year in the post with papanas stuffed with strawberries I was talking about how the pheasant came and ate from them.

Raspberry bushes, blackberries, dill and green onions remained on the field. Among them are ballerinas, thistles, wildflowers.

I harvested a total of 2 kg of strawberries. And I made jam with them for my boys. The simplest and best strawberry jam, without preservatives!

It turned out so good that the 320 ml jar was eaten the night I prepared the jam.

It has a beautiful color, and it is influenced by fresh and ripe fruits sprinkled with lemon juice. Lemon juice not only prevents oxidation, it also helps preserve color, but also contributes to taste.

If you follow the instructions below you will not have to boil the jam a lot. After 30 minutes from the moment the jam starts to boil, it can be put in jars.

It is very important to take the foam. You don't want a sugary jam.

Here are the exact quantities for the ingredients and how to prepare them natural strawberry jam, without preservatives:

INGREDIENT:

(For 2 jars 800 ml +1 jar 320 ml)

1.8 kg of strawberries & # 8211 that's all left after I washed them and removed the tails

juice from 1 large lemon

I washed the strawberries, let them in the strainer to dry, then I removed the tails. Those that were slightly hit were cut, removing the affected area. They were not damaged or moldy. Those are not used at all!

I put the sugar on them and shook the bowl so that it covers them as much as possible. I put them directly in the pot in which they were going to boil a large pot, in which when they boil they have a way to swell, without the risk of spilling.

I left them in the fridge overnight. They left a lot of syrup. I put them to boil, over medium heat, adding the lemon juice.

I took the foam until it disappeared. I didn't have to stir continuously in the pot, because I learned from my mother to put a special iron ring under the pot.

This is what the ring under the pot looks like.

I think many of you have something like this in the kitchen, so don't hesitate to use it when you boil jam, jam, zacusca. Sure, we mix quite often, but we don't need to do this continuously if we use this ring under the pot.

When the foam stopped and the volume of the liquid decreased, I knew that soon the jam would be ready. While the jam was boiling, I sterilized the jars. I did the sample with a drop placed on a plate. I put the plate in the freezer 5 minutes before.

If the drops drain hard after coming into contact with the plate, I know for sure that it is ready.

I put the jam with a small polish in the jar.

I put the strawberry jam in jars, sealed them with lids that close tightly, kept them upside down for about 5 minutes (with the lid down), then I put them back in their original shape and let them cool slowly under a blanket for the next 24 hours.

It is delicious! And it is 100% natural!

Before I wish you an opportunity to prepare natural strawberry jam, without preservatives, I invite you to see how easy it is to make another seasonal jam: red currant jam.

You can also find me on Instagram here.

If you like to share the recipes prepared by you and other people, I invite you to the group & # 8220Gatesc Cu Prietenii & # 8221.


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Ricotta and strawberry tart

Ricotta either you like it or you don't! It is a cheese, of Italian origin (corresponds to & # 8220urda & # 8221 in our language) that has become popular in our country as well. Before, it was made from the remains of other cheeses such as mascarpone and provolone, namely after the separation of whey from cows / sheep. & # 8220Ricotta & # 8221 means in Italian & # 8220recoapta & # 8221, which implies the very process by which it is obtained. I like this cheese because it is dietary, light and pleasant to the taste. I add it over salads, in ricotta cake or even on sandwiches.

How is the ricotta and strawberry tart without baking? 1. Creamy 2. Light 3. Dietetics 4. Protein 5. Scented 6. Does not contain sugar 7. Refreshing

Ricotta and strawberry tart

For a tart as in the picture you need:

Ingredient:

It took
300 gr flour
150 gr cold butter or coconut oil
a little cold water
1 tablespoon xylitol / sugar

Filling:
400-500 gr ricotta
3 tablespoons Greek yogurt or sour cream 30%
5-6 tablespoons of xylitol, a little honey / sugar (I found Xylitol from Biorganic)
1 sachet agar (or gelatin)
about 120 ml of water
Strawberries about 350 gr

Tart with ricotta and strawberries without baking

Training:

1. In a bowl (or food processor), mix flour and xylitol. Add the diced butter and knead the dough quickly, with your fingers / a fork until you get a sandy composition. Then add cold water and knead the crust quickly until it forms a ball. The secret of tart dough is to knead as little as possible, ideal for the robot. The more you knead it, activate the gluten and risk getting a rubber-like dough. On the table pressed with flour, peel the crust in a sheet about 3 mm thick, the diameter of the tray. Roll it on the sieve, and then spread it on the tray, giving it its shape. Cut out the extra edges and push the dough sheet with a fork. Refrigerate for about 1 hour.
2. Preheat the oven to 200 °. Remove the tray from the refrigerator and place a baking sheet over it. Add chickpeas or beans all over the surface, so from the weight of the grains, the tart will not grow. Bake the tart dough for about 15 minutes, then remove the baking paper and grains. Bake the dough for about 10 minutes until it gets a beautiful golden color.
3. Remove the tart from the oven and let it cool completely. Ideally, you should use a tray with removable walls, so you avoid breaking the tart. I made the cake for the evening, and the next day I filled it.
4. Mix ricotta, yogurt and xylitol / sugar / honey until you get the right sweet taste. In a saucepan, bring water to a boil and add the agar sachet. Boil for about 4 minutes on very low heat. Then take the pan off the heat and let it cool down a bit. An important moment follows: pour the agar into a thin wire and mix the cheese with the blender at the same time.
5. Fill the tart with the ricotta mixture and refrigerate for about 4 hours. Then, decorate it with fresh strawberries and mint. Serve it with a lemonade or why not, a tea!

Note:
1) If you opt for coconut oil, the tart dough will be healthier, but more fragile, so add 2 eggs to the composition.
2) You can use 1 teaspoon of gelatin instead of agar-agar or you can omit it in general.

I hope you like this recipe for ricotta and strawberry tart without baking. We liked it, especially the children, who like ricotta in any form. I served it with warm tea, on a cool evening.

I recommend another 3 great recipes:

Subscribe to the page Facebook or Instagram , where they share different ideas for healthy eating and lifestyle.

Print

The recipe for tart with ricotta and strawberries without baking is very simple and tasty. It prepares very quickly, if we ignore the waiting time. It is a light, summer cake that does not influence the figure if you eat even 1-2 slices. So, if you like ricotta and cheesecake, in general, you will love this recipe as well.

Ricotta either you like it or you don't! It is a cheese, of Italian origin (corresponds to "urda" in our language) that has become popular in our country. Before, it was made from the remains of other cheeses such as mascarpone and provolone, namely after the separation of whey from cows / sheep. "Ricotta" means in Italian "recoapta", which implies the very process by which it is obtained. I like this cheese because it is dietary, light and pleasant to the taste. I add it over salads, in ricotta cake or even on sandwiches.

How is the ricotta and strawberry tart without baking?
1. Creamy
2. Light
3. Dietetics
4. Protein
5. Scented
6. Does not contain sugar

For a tart as in the picture you need:

Ingredient:

It took
300 gr flour
150 gr cold butter or coconut oil
a little cold water
1 tablespoon xylitol / sugar

Filling:
400-500 gr ricotta
3 tablespoons Greek yogurt or sour cream 30%
5-6 tablespoons xylitol, a little honey / sugar
1 sachet agar (or gelatin)
about 120 ml of water
Strawberries about 350 gr

Training:

1. In a bowl (or food processor) mix flour, xylitol. Add the diced butter and knead the dough quickly, with your fingers and / or a fork until you get a sandy composition. Then add cold water and knead the crust quickly until it forms a ball. The secret of tart dough is to knead as little as possible, ideal for the robot. The more you knead it, activate the gluten and risk getting a rubber-like dough. On the table pressed with flour, peel the crust in a sheet about 3 mm thick, the diameter of the tray. Roll it on the sieve, and then spread it on the tray, giving it its shape. Cut out the extra edges and push the dough sheet with a fork. Refrigerate for about 1 hour.
2. Preheat the oven to 200 °. Remove the tray from the refrigerator and place a baking sheet over it. Add chickpeas or beans all over the surface, so from the weight of the grains, the tart will not grow. Bake the tart dough for about 15 minutes, then remove the baking paper and grains. Bake the dough for about 10 minutes until it acquires a beautiful golden color.
3. Remove the tart from the oven and let it cool completely. Ideally, you should use a tray with removable walls, so you avoid breaking the tart. I made the cake for the evening, and the next day I filled it.
4. Mix ricotta, yogurt and xylitol / sugar / honey until you get the right sweet taste. In a saucepan, bring water to a boil and add the agar sachet. Boil for about 4 minutes on very low heat. Then take the pan off the heat and let it cool down a bit. An important moment follows: pour the agar into a thin wire and mix the cheese with the blender at the same time.
5. Fill the tart with the ricotta mixture and refrigerate for about 4 hours. Then, decorate it with fresh strawberries and mint. Serve it with a lemonade or why not, a tea!

Note:
1) If you opt for coconut oil, the tart dough will be healthier, but more fragile, so add 2 eggs to the composition.
2) You can use 1 teaspoon of gelatin instead of agar-agar.

I hope you like this recipe for ricotta and strawberry tart without baking. We liked it, especially the children, who like ricotta in any form.

I recommend another 3 great recipes:

Subscribe to the page Facebook or Instagram , where they share different ideas for healthy eating and lifestyle.


Tart with strawberry jam and whipped cream

Tart with strawberry jam and whipped cream from: flour, eggs, butter, sugar, milk, salt, strawberry jam, whipped cream, grapes.

Ingredient:

  • 250 g flour
  • 3 eggs
  • 100 g butter
  • 50 g sugar
  • 50 ml milk
  • 1 pinch of salt
  • 2 sachets of vanilla sugar
  • 200 g of strawberry jam
  • 200 g cream (optional)
  • 200 g grapes (optional)

Method of preparation:

Rub the butter with the sugar in a bowl until smooth. Then add 2 egg yolks and a whole egg, salt, vanilla sugar, milk and flour. Mix again very well.

The shell thus formed is put in the refrigerator for an hour. Then take the tart shapes, line them with parchment paper, and put a 3-4 mm thick layer of the crust.

The tarts are pricked with a fork, from place to place, so as not to swell and put in the oven over medium heat.

When ready, remove, allow to cool and grease with a layer of jam, then decorate (optionally) with cream and grapes.


Strawberry and chocolate tart & # 8211 without baking

Strawberry and chocolate tart & # 8211 without baking. A cake with strawberries and chocolate ganache (ganache), top of crushed biscuits and melted butter. No bake strawberry chocolate tart. A quick and ultra-fine and tasty dessert! Ever since I saw this recipe on the internet, I've been thinking about it and I was sure I would make it soon.

The original recipe (find video at the end of the recipe) is presented in a rectangular tart shape (12 x 36 cm), with detachable bottom. I don't have such a thing and I thought that maybe it's more convenient for you to do it in a circular shape. I chose a shape of 22 cm in diameter that has a surface close to that of the rectangular shape of the tart. How did I calculate? Simple! The original tart shape has 12 x 36 = 432 cmp. 6th grade geometry problem :). What radius should the circle have with an area of ​​432 square meters ?? Approx. 11.72 cm, ie approx. 22.4 cm in diameter. Bingo! So the shape of 22 is right!

Instead of Oreo biscuits, I chose some simple cocoa biscuits, from Viva (from Kaufland, in bags of 150 g & # 8211 per kg it costs 14 RON compared to Oreo which costs 28 RON / kg). Anyway, I don't like Oreo cream. For the ganache I put equal parts of natural whipped cream and chocolate (300 g of each) and I added to the decoration and candied orange peels (recipe here). They raised this tart with strawberries and chocolate to another level of finesse!

I did not like in the original recipe the fact that the fruits were left as such, without jelly. They will wither (dehydrate) quickly in the refrigerator and will change their taste and texture. You know what strawberries are like. So I coated (glazed) them with a little colorless jelly, to create a barrier between the fruit and the surrounding atmosphere.

Update:

I also tried a variant of Raspberry and chocolate tart & # 8211 with digestive biscuits, frothy cream (beaten ganache) and raspberries & # 8211 extraordinary flour!

Another recommendation would be condensed milk tart, strawberries, lemon and mascarpone & # 8211 see here.

From the quantities below results a tart with strawberries and chocolate of 22 cm (ie about 8 servings).


How to prepare quiche with broccoli, cauliflower and cheese

Fresh dough for salty tarts

I started with the dough. In a bowl I placed flour, cold butter and salt and crushed them between my fingers until I got a kind of sand. I added the egg yolk (I kept the egg white) and mixed it. The dough needs moisture so I put a teaspoon of cold water. It's like he's starting to bond. I added another drop of cold water and managed to form a ball of dough. DO NOT worry! It is processed short, just enough to compact! We do not want to develop the gluten network that makes elastic and rubbery dough. In the pictures you can see that you can work with a blunt knife or a processor with knives.

I let it cool for 15 minutes. After this time I placed it on the lightly floured worktop and I spread the dough in a circular shape, larger than my baking form (which is 28 cm in diameter).

I heated the oven to 180 C (medium to high for gas). I placed the dough sheet in the shape of a tart (or other heat-resistant form with a diameter of 26-28 cm) and I pricked it with a fork. I made sure that the walls of the form were covered with dough. I baked the empty dough for 10-12 minutes at 180 C (preheated oven). It should be lightly browned, not completely ripe.

Quiche filling

In another bowl I placed the sweet cream together with the 3 whole eggs and the remaining egg white from the dough. I beat the composition with a whisk and seasoned it with salt and pepper. In the end I laughed and a good handful of cheese in it.

Meanwhile, the countertop was pre-baked and I was able to place the frozen broccoli and cauliflower bunches on it.

I spread them evenly on the surface of the tart and poured the cream sauce with eggs over them. I spread a few pieces of hard goat cheese on top. Mmm .. what a great taste and aroma they have!


Video: Πώς θα φτιάξω μαρμελάδα φράουλα. How to make strawberry jam (January 2022).