Traditional recipes

Speckroll with rose jam

Speckroll with rose jam


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Spring is my favorite season. An explosion of smells, colors ...
Everything combines in a perfect harmony ...
Hence the idea of ​​designing this recipe.

  • speck
  • matured goat cheese
  • rose jam

Servings: 4

Preparation time: less than 15 minutes

HOW TO PREPARE Speckroll recipe with rose jam:

We cut the goat cheese and the cheese into very thin slices.

Put over a slice of bacon a slice of cheese and a teaspoonful of rose jam.

We roll and fix the role with a toothpick.



Tips sites

1

all ingredients must be at room temperature

2

cut the bacon and cheese so that the roll can be bitten at once


Wheat dough leavened with apricot jam

I went into the kitchen with the intention of making some croissants, but along the way I turned them into these wonderful Trigones made of leavened dough with apricot jam, which simply melt in your mouth.

I made a very crumbly dough, with osanza, then I greased it a few times with sour apricot jam and it turned out something good.
They didn't even come out aesthetically pleasing, because the dough still breaks in places during the heat treatment, but they were very, very good.

  • For the dough:
  • 2 eggs
  • 150 g melted and solidified bone
  • 150 ml oil
  • 150 g sugar
  • 300 g Pilos yogurt
  • grated peel of a lemon
  • a pinch of salt
  • 2 guarantee envelopes for leavened dough
  • 950 g flour
  • For the filling:
  • 400 g apricot jam
  • 1 teaspoon almond essence
  • For anointed:
  • 1 egg yolk
  • 1/4 teaspoon milk
  • a pinch of salt

Preparation time: 35-40 minutes

[preparation title = & # 8221Preparation & # 8221]

We prepare the dough for Trigoane from leavened dough with apricot jam.

Add the flour to the dough until it becomes compact and no longer sticks to your hands.
I got 950 g of flour, weighed with a graduated cup, but you have prepared 1 kg of flour.
Now it depends on the flour and the rest of the ingredients used, I used flour and country eggs.
To tell you the truth, flour never got into my dough as much as I read in a recipe.
Either I got less or more, but the amount must be approximated to know how far we go.
After the dough rests in the fridge, divide it in two.
We leave one part in the fridge until we work it, and the other part we spread it on the slightly floured work table, in a thin sheet and cut it into squares or rectangles, so that we just don't measure.

Assembly and baking Wheat dough leavened with apricot jam.

Grease each rectangle with a tablespoon of jam that we mixed with almond essence.

Then fold the dough into a triangle.

Slightly pull the corners so that it comes out evenly, lightly press the dough and grease it again with 1/2 tablespoon of jam.

Fold the free corners again, one on top of the other, grease again with a little jam and fold them once more.

So in total we pack them three times and we will have some wheat in layers.
We place them in a tray lined with baking paper.

Grease them with egg yolk diluted with a little milk and sprinkled with salt and bake at 180 degrees for 35 minutes.

Do the same with the rest of the dough.
If the trigons fit all in the tray, it is good to put the first ones in the fridge until we work them and the others in the second sheet of dough.
We do this because it is a crumbly dough that will grow unevenly, compared to the usual croissants with butter in the composition or oil.
Osanza has the role of breaking the dough, and they are very crumbly, sandy as they say in the people.
I especially like the dough with osanza and I'm sure they are much healthier than the ones with butter, which we don't know what it contains & # 8230.


Rose jam recipe

Ingredients for 1 jar:

  • 250 g of Damascus rose petals
  • 2 cups caster sugar
  • juice from 2 lemons
  • 4 ½ cups of plain water.

Method of preparation:

  1. Start by thoroughly washing the rose petals to remove dirt and insects. Then cut the base of the petals with scissors - that white portion. Brown and wilted petals will not be used.
  2. Put the well drained petals in a bowl and cover with sugar. Cover the bowl with plastic wrap and leave it in the fridge overnight.
  3. The next day, transfer the contents of the bowl left overnight in the refrigerator to a non-stick pan. Put the pan on low heat and add water and lemon juice. Let it boil for 20 minutes, stirring occasionally, then turn on high heat and simmer for another 5 minutes, during which time the jam will thicken.

Check if the jam has reached the desired consistency by doing the following test: take a teaspoon of rose jam and place it on a plate. If at the time of cooling the jam drains quickly when you move the plate, it must be left to boil. But if the jam drains slowly, it means it is ready and you can stop the fire.

The jam, unlike jam, is bottled only when it is completely cooled. Seal the jar by tightly screwing the lid on and store the jam in a dry, cool place away from the sun.


Carrot jam with rose water

Carrot jam with rose water is a recipe from Persian cuisine, a jam that you serve with great pleasure for breakfast on a corner of fresh bread.
It's a very sweet jam, at least for my taste. You can try to reduce the amount of sugar, but not by much, to keep the jam.
Rose water and cardamom give a special flavor to this jam, which is very much loved by the little ones.
Try it yourself carrot jam with rose water, prepare small jars that you can give as a gift to your loved ones.


CORNULATES WITH ROSE SWEETS I Recipe + Video

Hello dear guests! Today I prepared CORNULETS WITH SWEET SWEET which is a recipe dear to the soul, reminds me of my grandmother and the beautiful times spent together. I remember the rows of roses that could be seen from the road and passing by they had an extraordinary smell. Grandma always made a basin full of these croissants, I have no idea how she had so much power. He prepared them with lard but I decided to make them with butter, they turned out just as good. I think I will always prepare them when I want to feel my grandmother with me, the taste of roses causes me an enormous nostalgia. I hope you like my recipe today and prepare it with pleasure. I wish you a tasty day ahead.

Ingredient:

  • 200 gr. - butter
  • 450 gr. - flour
  • 100 gr. & # 8211 cream
  • 4 yolks
  • 1 teaspoon & # 8211 vanilla essence
  • 150 gr. - rose jam (or any other type)
  • 200 gr. - powdered sugar

Method of preparation:

  1. Put the butter in a bowl, mix it for a few minutes or until it becomes creamy.
  2. Then add the yolks one at a time, continuing to mix.
  3. Pour the vanilla essence, cream and mix. Then gradually add the flour and incorporate it until you can no longer use the mixer.
  4. At the end, pour all the flour and start kneading it with your hands.
  5. Divide the dough in half, form a ball, wrap it in cling film and refrigerate for an hour or two.
  6. Take a ball out of the fridge, powder the work table with flour and cut it in four.
  7. Form a ball from each piece and stretch it in a circle of about 18-20 cm.
  8. Cut the dough circle into 8 triangles or depending on what size you want the croissants to be.
  9. Put rose jam on the wide side of each triangle.
  10. Then roll from the wide side of the triangle to the top, so that the filling does not drip through the parts.
  11. Arrange the croissants on a baking tray lined with baking sheet and bake in the preheated oven at 150 degrees C for about 25-30 minutes or until lightly browned.
  12. Remove the croissants from the oven, let them sit for a few minutes, then roll them so warm in powdered sugar. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


Roll with jam and walnuts

I made the roll with jam because I like the idea of ​​quick straightening in the first place. Someone tasted it and asked me what kind of cream it was, he didn't realize it was jam. I also like the roll with creams as complicated as possible, but if it is prepared by someone else. If I prepare it myself, it's as if I feel like starting the jam roll. : D I have an excuse too, I'm a man: P

bravo, others do not know how to throw an egg in the pan. ))

:)) while I spread the jam on the roll sheet like a real master. : D

no matter everyone cooks to their liking.
it's also normal to choose a quick filling, and I would do the same, but when I personally can't associate the walnut with the quince jam, at most the plum / magiun jam.
by the way, the mixture of magiun with ground walnuts is perfect for tender croissants)
CLAUDE

I would have liked more details about rolling sheets, when I do it cracks

There would not be many other details related to the rolling of the roll sheet. I roll the roll sheet as soon as I take it out of the oven and I have never encountered any major problems. Sometimes there is a small crack, but nothing serious.

thanks for the recipe! it's the perfect recipe for a roll! have a good day!

With pleasure Raluka! I'll make a chocolate roll soon, so stay tuned)

Hi, but doesn't it break when you do?

Hi! If you follow what I wrote in the recipe, then I don't think you will have any problem with this roll :)

Is the vanilla essence absolutely mandatory? :)

:) No, you can make the roll with any kind of essence you prefer. In other words, it wouldn't be a great tragedy even if you didn't put the essence at all. It depends on you, only that the roll will be more fragrant if you use the essence.

It's something I didn't quite understand. after you take the top out of the oven, place it on the wet baking paper / towel, add the filling and only then roll it?

Yes, Stefania, I roll the roll immediately after I spread the jam and walnut filling evenly.

Hi,
I always made this roll with cocoa, and I filled it with cream bought for vanilla cakes. after all a chocolate icing .. super fast!
-but ..I rolled the roll without cream in the towel then I unwrapped-0 and I added that flour cream -no break! not even a small one.
increase in cooking
katia (me and my precious tips)

:) Katia, never spoil some tips, especially if they are valuable. I like that you simplify the recipes worse than I do, but still, this time, wasn't it easier if you spread the cream at first? Anyway, you have a big plus for courage, I see that you were not at all afraid to roll the roll sheet twice: D

Well, honestly I kind of found all kinds of ideas on the net and that's how I knew that it runs first in the wet towel, of course it softens and it's as easy as possible to do 2 operations .. :) katia

Another super easy recipe to make, but special. Thank you again and I will keep you informed of all the goodies I will steal from you. I made the homemade apricot jam roll, of course, it doesn't compare to the ones I bought, I decorated it with whipped cream and some chocolate decorations. I recommend with all confidence)

Cristina, if you also used homemade whipped cream (ie sour cream), then it means that your roll was great. I think whipped cream makes it less dry than my walnut does.

I filled it with apple jam made by me and the only problem was that. I kind of fried my fingers. :( when I rolled the sheet, but it passed me in the magic moment. when I enjoyed it and mine didn't stop with the praises / compliments. So, I remain of the opinion that your blog is great! Oops. forgot to praise you and thank you only in thought :) Adriana)

:) The blog would have been great if I wrote in the recipe that we should take care of our fingers, so you wouldn't burn them anymore. So it also has leaks, but I remember I mentioned this in burnt sugar cream. So there you will surely have no problems: D

And I've been making this roll for a long time, only I put chopped walnuts in the jam and I powder it with powdered sugar on the outside.

I think your version is simpler, you do not bother at all to wallpaper it with walnuts. Since I don't think I would complicate the recipe too much, next time I will follow your advice and I will try to put some chopped walnuts in the filling jam)

Classic rolled, fast and tasty. The variants of the filling can be innumerable, depending on our culinary fantasies. The oily paper thing. I didn't know: thank you for the secret. Now I have finished the second roll, the first with quince and walnut jam, the second with lemon cream, my boy eats the roll only with lemon cream, covered with icing. The secret of the fluffy sheet ... do you want to know? Want ? You do not want ? ! Want ? Good. I'm telling you :)) SO 5 eggs, 5 sugar, 5 flour, 5 tablespoons water: cold water. Being from Transylvania ... this roll is part of my childhood, I had forgotten about it .. thank you because through your blog you reminded me of the roll. Anyway, you visit your blog regularly, from here I am inspired by tomorrow's menu :)) in fact tomorrow I make a chicken stuffed with a garnish of potatoes and parsley .. I am inspired by tomorrow for the day after .. THANK YOU for existing, your humor and passion to make this blog even more valuable. Signed & quotcornulete powder & # 39

I try and want to reveal all these secrets every time, but often I don't give them importance. And some I have the impression that they are well known and that I would just bore the world by mentioning them and lengthening the recipe too much :) Thank you for sharing the secret of the fluffy sheet, although you did it against my will :)) I expect you to share and other secrets related to recipes from Transylvania, my Dobrogea is so far away.


Ice cream with jam and rose water

& copy 2021 Darinne Distribution. All rights reserved. Crafted by MAMUT Digital.

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Roses jam

Servings 1 jar of 275 ml / recommended portion = 30gr

Regardless of the fact that all roses are edible, only certain varieties are fragrant enough for a truly exceptional rose jam. The greatest variety of all is damask rose, & # 8222 Damascus rose & # 8221. Last year, my friend Tănțica gave me three cuttings of Damascus roses. I planted them in the garden and dreamed all winter that passed (or did not pass at all?) To the sweetness of roses that I will make from their petals.

OTHER RECIPES OF FLAVORED FLOWER SWEETS AND DRINKS

Now it's an imperceptibly cold and stormy weather for the middle of May. Last week, however, my roses were fooled by a few sunny days. They showed me the first flowers, pink and fragrant, which I hurried to turn into jam, with the total involvement of my husband. I got a fragrant and ruby ​​wonder, which at the time of writing only exists in photos. The rose jam is very concentrated, it is even suitable to be served a single teaspoon with a glass of cold water, but that only sweet mouthful perfumes your senses for hours.


  • 125 g flour
  • 100 g butter
  • 50 g powdered sugar
  • 1 yolk
  • 1 teaspoon vanilla extract (or a vial of essence)
  • a pinch of salt
  • strawberry jam, apricot, blueberry, plum magiun or even nutella

Cookies are prepared extremely simply. In a bowl put flour, salt, vanilla, egg yolk and diced butter. Knead with your fingertips to homogenize the dough, no more, because the butter will soften excessively and the dough will become sticky.

Wrap the dough in cling film and keep it cold for an hour.

After it has cooled, we spread the dough with a rolling pin, using flour. Work quickly with the dough, if possible on a cold surface, because it is very delicate and softens very quickly.

Cut into the shape you like and place the cookies on a tray covered with baking paper. Half of the cookies cut them again with a smaller shape. I got 44 discs in total, so 22 cookies

Bake for 10-12 minutes at 180 ° C, until lightly browned. Keep an eye on them because they burn quickly.

Let them cool and fill them with your favorite jam. Put a whole part and a cut, they look beautiful and are extremely good.

Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


What are the benefits of rose petals

Roses are part of the category of edible flowers, also endowed with medicinal properties.

Their petals contain 95% water. I'm low in calories. They have low doses of vitamin C.

In traditional Chinese medicine, rose petals are used to treat digestive problems and menstrual cramps.

Rose tea can be consumed to increase fluid intake in a diet.

Roses contain antioxidants - especially polyphenols. They have been associated with a lower risk of cancer, type 2 diabetes, heart disease and degenerative cognitive disease.

Rose is especially rich in gallic acid, an antioxidant that has demonstrated anti-inflammatory, antimicrobial, analgesic and anticancer properties.

At the same time, rose tea contains kaempferol, anthocyanins, quercetin - another 3 valuable antioxidant compounds.

Other benefits associated with the consumption of roses, not yet scientifically confirmed, are:

  • reduction of seizures
  • dementia prevention
  • body relaxation
  • lowering the stress level
  • fighting depression
  • fighting bacteria
  • improving heart health and insulin resistance
  • prevention of constipation

If you have never eaten rose jam, taste a little to see if allergic reactions or digestive disorders occur.


Young croissants with shit

Dissolve the yeast in warm milk and add 4 teaspoons of sugar. Alice albinutza I had a craving for shitty croissants, suddenly in the depths. The recipe for tender donuts with shit is really wonderful. Calories: 84 Recipes donuts & # 8211 Tasty. In a bowl, rub the yeast with the sugar until liquefied. I've been looking for a recipe for lard-free croissants for a long time and they turned out to be a. I filled them with apricot jam mixed with ground walnuts and some.

These tender croissants with jam or cherries are the symbol of all. Add the butter and mix with a spoon, then add the yeast and mix once more. Preparation: Put the flour in the bowl of the mixer, dissolve the yeast in the 100 ml of water plus a teaspoon of sugar, make a hole in it. The croissants are made of leavened yeast dough and tenderized due to the borscht. I used sugar-free plum jam made by myself this fall when still. Sweets Cakes Light recipe cakes.

On the wide edge of the triangles add a little filling (frozen fruit sprinkled with sugar, condensed milk, nuts with sugar, jam, etc.), cover it. Quick croissants from yeast dough & # 8211 without leavening! But I would ask you to give me a recipe for dough with oil and borscht, without agents.

I have a few recipes on the blog, with or without yeast, borscht or even beer, it is certain that everyone knows, fat croissants. As they don't have a lot of sugar in their composition, they go great.


Video: Porter Wagoner Show - Guest, Webb Pierce 1969 (June 2022).


Comments:

  1. Coman

    I suggest you visit a site that has many articles on the subject.

  2. Leith

    Yes, almost the same thing.

  3. Lonnell

    The answer incomparably ... :)

  4. Botwolf

    I agree, this is a funny opinion

  5. Peppin

    Is there something analogous?



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