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Dessert rolled with quince

Dessert rolled with quince

In a bowl, mix the soft butter at room temperature with the cream, egg, egg yolk and vinegar until you get a cream. Add flour mixed with baking powder and salt. Knead a smooth dough that you wrap in a foil and put it in the fridge for an hour.

Meanwhile, grate the quinces on the large-mesh grater, add the sugar and mix. Put the pan on the fire and let the quinces harden together with the sugar until the juice left by the quince decreases. Add cinnamon and vanilla sugar. Let it boil slowly for another 1 minute then let the composition cool completely.

Take the dough out of the fridge and spread it on the well-floured work table. Stretch a rectangle 40 cm long and 20 cm wide.

Spread the quince puree over the entire surface of the dough, then roll the dough as tight as possible. The dough roll must be exactly the same thickness.

You grab one end of the roll and start rotating it inward, giving it the shape of a snail. Prepare a cake form with a diameter of 18 cm, which you cover with baking paper. Put the dough snail inside.

Put the tray in the preheated oven at 190 degrees Celsius, for 40-45 minutes, until it browns nicely and the dough has a crispy crust.


Remove from the oven, leave it in the pan for about 20 minutes to cool. After it has cooled well, dust it with sugar.


We have prepared a flavorful recipe for quince tart for rainy days during this period.

It will require a little more cooking time, so it is ideal for evenings with loved ones, when the whole family gathers in the kitchen with the smell of ripe quince.

Here's how you can prepare this perfect culinary delight for this season!

Ingredients for quince tart:

for the dough:

1 1/2 cups flour
1 1/2 tablespoons sugar
1 teaspoon salt
1/2 cup unsalted butter
3 tablespoons cold water
1 1/2 teaspoons cider vinegar

for the filling:

1 cup sugar
1 tablespoon honey
5 tablespoons unsalted butter at room temperature
1/2 teaspoon cinnamon
8 small, peeled quinces

8 steps to prepare quince tart:

1. To prepare the dough, mix the flour, sugar and salt in a large bowl. Add the butter and mix until it is integrated into the composition.

2. Mix 3 tablespoons of cold water with vinegar in a small bowl, then pour over the composition with butter and flour. Stir again until a moist dough is formed. Add more cold water if the dough is dry. Spread the dough, put in a cling film and leave in the fridge for at least an hour.

3. To make the filling, put ice cubes in a pan and set aside. Mix the sugar, honey and unsalted butter in a heat-resistant pan. Stir over medium heat until the sugar has dissolved.

4. Increase the heat from medium to high and simmer until the caramel is amber, for about 8 minutes. Stir occasionally so that the caramel does not stick to the pan.

5. Turn off the heat, add the butter and mussels and mix. Place the caramel pan on top of the ice cream pan and leave until the caramel cools for about 30 minutes, then set the ice aside.

6. Place a shelf in the center of the oven and preheat it to 205 degrees Celsius. The quinces are cut into 1 cm pieces and a few slices. Arrange the quince pieces on the caramel in the pan.

7. Spread the dough on a surface sprinkled with flour. Place on top of the quinces, insert the edges of the dough down, next to the quinces. Prick the dough with a fork in the middle to allow the steam to come out during baking.

8. Place the pan on a baking sheet placed in a tray. Bake for about 1 hour and 15 minutes. Remove from the oven and leave to cool for 30 minutes. After that, place a plate on top of the pan and turn the pan over, letting the tart slide over the plate. Serve hot or at room temperature.


Quince recipes & # 8211 10 special recipes, sweet and salty

Why did I think of making a collection of quince recipes? Because autumn is already coming to an end, at least calendarally speaking, and we have less and less fruit. Quinces are & # 8220last warriors & # 8221. These fruits are not very beautiful and not too tasty, they are not raw. Instead, they are full of surprises when you cook them.

Quinces are delicious even baked, plain, with a little sugar, but quince jam is really wonderful spread over some pancakes. Quince liqueur does not need any other flavor, quince cakes are sublime. Did you know that even quince food is made and that it is so tasty? But do you like pickled quinces? They go well with any steak.

Let's talk, quinces are fantastic fruits! Let's see what we do with them. We have prepared below a collection of 10 quince recipes, of all kinds: sweet, salty and liquid, which excellently highlight these surprising fruits.


What alcohol do we use for a homemade liqueur?

A fine homemade liqueur must have an alcoholic strength between 22 and 30 degrees. We also make other natural homemade drinks and they are all prepared according to logical recipes, based on scientific principles from chemistry or pharmacy. That is, we do alcoholic maceration, not acetic fermentation (vinegar, borscht) or alcoholic fermentation because we do not want to create new alcohol from carbohydrates (as is done with brandy). We never put the fruits to ferment with the sugar (in a warm place) but we put them directly in alcohol and keep them cool. Our products are clearly superior and due to the fact that we use only pure double refined alcohol of 96 degrees or simple vodka (vodka of 37-40 degrees) & # 8211 excluding brandy, brandy or brandy. How to make fine fruit liqueur with something like that? No strong Transylvanian in their head spoils the goodness of plum brandy or brandy (pears, apricots, etc.) by making it a liqueur! We are talking about real brandy of 50-60 degrees, not about stinky piglets below 40 degrees (a friend's words: & # 8211 Those are fever me, not brandy!). Who made cherries according to our recipe said that in his life he does not do it any other way! Look at the gorgeous color and I assure you that the taste and aroma are just right! The recipe here.

By the same method I made green walnut liqueur with vanilla (walnut) & # 8211 a delicacy! I leave the recipe here.

I tell you the quantities for a 750 ml bottle / jar. However, the amount of alcohol can also vary depending on how small or large you cut the quinces and how the pieces are placed in the container.


Molded dough (made of leavened dough)

Sift the flour, wash the eggs, disinfect and rinse with cold water. Heat the butter to a temperature of 35-40 ° C.

Telemea cheese is washed and grated. Dill is cleaned, washed, and finely chopped. The milk boils.

Rub the yeast with the sugar and dissolve in warm milk (35-40 ° C). Mix with flour. The mayonnaise is obtained over which a little flour is sprinkled and left to rise at a temperature of 35-40 ° C for about 30-40 minutes.

Mix the eggs with the salt and sugar, add the warm milk (35-40 ° C) and the lemon and orange zest. A composition is obtained that is mixed with mayonnaise and kneaded with flour.

After incorporating the entire amount of flour, gradually add the hot butter and knead until completely incorporated. Kneading is considered complete when the dough comes off the walls of the vessel and air bubbles appear on the surface, after which it is left to rise in the covered vessel for 60-75 minutes.

The dough is divided into two equal parts that stretch with the shit on the greased board, in rectangular sheets with a size of about 80/40 cm and a thickness of 0.5-0.6 cm. Place the filling in an even layer on each sheet, then roll. You get two rolls that are shaped like a snail, place them in a round tray, greased or lined with baking paper and leave to rise for 20-25 minutes. Grease with egg and place in the preheated oven, where it is baked at a moderate temperature (180-220 ° C) for 40-50 minutes.


Thursday's recipe. Poultry dish with quince (Romanian recipes to your taste)

There is a custom that Romanians do not cook dishes with sweet sauces, that they are not, in a sense, Romanian recipes. However, I remember with pleasure all my grandmother's recipes, with meat and plums or quince.

I had a few scented quinces left on the living room cupboard, sitting there in the middle of autumn and twisted from time to time, so that they don't fade on the side where I sit. Dressed still in their fluff and with a paper-like leaf, to remind them of the towering tree from which we picked them. I put their smiles, one by one, in the cup of mulled wine to drink on the cold winter days.

But for those who sit quietly at the edge of the closet, for these I have another "companion" in mind. Prepare them in a dish with poultry and sweet, creamy sauce.

You need a one-kilogram poultry (an 'old' chicken '), 100 g butter, a few tablespoons of flour, a phar and a half of milk, a quarter of a pound of sour cream, two or three tablespoons of sugar and a pound and a half of quince. & # 160
.

Find out on ANTENA SATELOR all the details of this delicious ROMANIAN RECIPES


Assembling Entremet Cake with chocolate and walnut quince by Simona Callas

At the base of a rectangular frame, lined with acetate foil on the inside, a countertop sheet is placed. Pour the chocolate mousse. Place the second sheet on the countertop, over which the quince jam is spread. Cover with the third sheet of countertop, over which sprinkle the chopped walnuts. www.simonacallas.com Follow the layer of quince mousse, which is leveled carefully, to be as straight as possible, to look beautiful at the end. Put everything in the freezer overnight. After freezing, apply the velvet glaze. You can use a spray. I prepare it at home and apply it with a paint gun ( find all the details here - link ).

If you like my recipes, please Like and follow my facebook page Simonacallas, where I offer you every day sources of inspiration for the menus of the day, menus of occasion or recipe it's special. I also invite you to join the SimonaCallas Grup Oficial, where I can answer your questions, give you culinary advice and prepare beautiful contests for you, with interesting prizes.


Ingredients Whole turkey in the oven with quince

  • 1 whole turkey, mine weighed 3.8 kilograms
  • for brine: 6 liters of water, 6 tablespoons (240 grams) of coarse salt, 1 teaspoon black peppercorns, 1 chopped onion, 3 cloves garlic, 2 bay leaves
  • 1 large quince or 2 smaller ones
  • 1 whole onion
  • 1 tablespoon oil
  • 3 rosemary twigs
  • 4 teaspoons quince (if you can't find one to buy, you can make it at home, you have a recipe here)
  • 2 teaspoons dijon mustard
  • 1 tablespoon grated coarse salt
  • 1 teaspoon ground black pepper

Baked whole turkey with quince, video recipe

Baked whole turkey with quince, recipe in text format (printable):

Preliminary preparation of turkey

1. For this recipe we will use a whole turkey. If you bought it frozen, thaw it slowly in the refrigerator, the process can take up to 48 hours for a large turkey. Another way to defrost the turkey would be with the dedicated function of a steam oven (I have such an oven, I had to repeat the defrost function 3 times & # 8211 which means 90 minutes in total & # 8211 because a 3.8 kg turkey to thaw completely). Carefully clean the turkey of any traces of feathers on the skin and intestines inside.

Baked whole turkey, brine

The brine will not only give the bird a taste, but it will also give it a lot of tenderness. This process takes some time, so it's a good idea to carefully calculate when we get to work, correlating it with serving turkey steak.

1. Choose a pot / bowl large enough to fit the whole turkey. In a separate pot, mix the brine salt with the six liters of water (at room temperature) until completely dissolved. Add the chopped onion, the garlic cloves cut in half, the bay leaf and the peppercorns.

2. Pour the brine over the turkey placed in the larger bowl. The bird must be completely covered with brine, if it tends to rise to the surface it is placed on top of a weight (a plate, etc.). Refrigerate for at least 4 hours (that's all I left), maximum 12 hours.

3. After this time, remove the turkey from the brine & # 8211 from which we will save only the garlic, we will throw the rest & # 8211 and drain the liquid well, then dab with absorbent kitchen towels, both on the skin and and inside, to languish. Leave it at kitchen temperature for at least an hour, to return to room temperature, it is not recommended to cook cold meat, as it is removed from the refrigerator.

Baked whole turkey with quince, seasoning and baking

1. Finely chop the garlic cloves recovered from the brine, peel off the leaves on one of the rosemary branches and finely chop with a knife. Put the garlic and rosemary in a mortar, add 1 tablespoon of oil, 1 tablespoon of coarse salt and 1 teaspoon of pepper, then crush together until a semi-dry paste.

2. Rub the turkey both inside and out with the paste prepared in the previous point.

3. Peel the onion and quince (quinces) and cut into quarters or halves (depending on size).

Other turkey recipes:

Turkey breast poached with brown sauce

Turkey skewers with mustard crust

4. Insert the pieces of onion and quince inside the turkey, then fix it with a rosemary stick that we will put in the bird's cavity. Gather the turkey's legs and tie them tightly with kitchen twine and stick the wings to the carcass, fixing them with rosemary sticks.

5. Place the prepared turkey in a tray, preferably one with a lid, and if you don't have one, you can cover the tray with baking paper or aluminum foil.

How do we calculate the cooking time in the oven for a whole turkey

1. Bake the whole turkey, covered, in the preheated oven at 180 degrees Celsius, ventilated, or 190 degrees Celsius, static.

2. For each kilogram of turkey (weighed cleaned, raw), count 50 minutes of cooking in the oven. Thus, for my 3.8 kilogram turkey, it took 3 hours and fifteen minutes to cook.

Some examples, calculated for different turkey weights:

  • for a 3 kilogram turkey & # 8211 2:30 hours
  • for a 4 kilogram turkey & # 8211 3:33 hours
  • for a 5 kilogram turkey & # 8211 4:15 hours

Whole turkey in the oven, glaze, browning and rest

1. Optionally, you can prepare a glaze for the turkey in the oven, which will give it not only a more beautiful appearance, but also a pleasant taste, caramelizing beautifully on the skin of the bird. I prepared the icing by mixing well the 4 teaspoons of quince jam with 2 teaspoons of dijon mustard.

2. After the cooking time, calculated according to the weight of the turkey, has passed, remove the turkey from the oven, uncover it and dilute the icing with 1-2 tablespoons of the juices left by the turkey in the pan. Grease the bird with a brush with 1/2 of this mixture, on the entire exposed surface, and continue to put in the oven. After 2-3 minutes, take the turkey out of the oven and grease it with the rest of the icing. Bake again for a maximum of 5 more minutes, until the icing is caramelized and browned according to our preferences.

3. Once ready, transfer the turkey to a plate and let it rest before serving for at least 30 minutes, even an hour would not be long. During this time, the meat will be impregnated with the juices it has released, becoming more juicy and tender.

Baked whole turkey with quince, serving

The turkey is served hot, along with your favorite garnish. We chose a mashed potato, but you can put with it any garnish you like, from potatoes with rosemary to ripe roots, sauteed or steamed vegetables, etc. Don't forget the ripe quinces inside the turkey, they will be delicious with the steak!

Baked turkey is delicious and cold in various salads or sandwiches.

In the tray you will be left with a precious, very aromatic liquid, which you can degrease and use as a base for a sauce.


Quince food

This quince food is often prepared in the fall, in the middle of the quince season. Because these fruits are quite sour in nature, sugar is needed to balance their taste.

You can enjoy quince food with a delicious grill or a juicy steak in the oven. The contrast between salty and sweet is special.

At the same time, you can eat quince food as such, as a special fruit dessert.

If you want to make a fragrant and fragrant quince dish, here's how simple it is:

  1. Heat the oil and add the cleaned quinces and cut into small pieces.
  2. Leave it on the fire until the quinces soften, between 10 and 15 minutes.
  3. When the quinces have softened, add 100 ml of water, cover with a lid and leave to boil.
  4. Separately, put the caramelized sugar in another saucepan. When the sugar melts, add 100 ml of water and mix.
  5. Pour the caramel sauce over the boiling quinces, along with the salt. Let it continue to boil until the juice drops.
  6. Mix the flour or starch with the remaining water and pour the mixture over the quince food.
  7. Mix carefully so that the quinces do not break.
  8. The quince food is ready and can be served as a special garnish or a fragrant dessert!
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