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Apple tart with sweet and sour currant sauce

Apple tart with sweet and sour currant sauce

Sift the flour, add the butter, add the baking powder with vinegar and add it, add the vanilla sugar and the amount of sugar and knead, add a pinch of salt, add the sour cream and knead. . After kneading well so that all the ingredients are incorporated, the dough will be placed in the shape of a tart. Spread the dough evenly on the side edges, the thickness should be about 0.5 cm, then with a fork pierce the dough to get the air out, the tart will bake for about 10 minutes, the first 5 minutes on high heat, the following over low heat.

Meanwhile, cut the apples into thin slices (do not peel, remove the stalks) over which add cinnamon, vanilla essence and rum and 2-3 tablespoons of sugar and leave for about 10 minutes. Apple slices are placed as a model of fish scales (as in the pictures below)

After the 10 minutes have elapsed, remove the tray from the oven and proceed to place the apple slices, add the currants and the grated lemon peel and add 1-2 tablespoons of sugar (you can put honey instead of butter) after which it will be baked for 40 minutes.

We will prepare gelatin according to the instructions on the package, in principle I put 2 packets of gelatin, 1 ½ tablespoon of sugar, ½ of lemon (juice) and about 10-12 tablespoons of water that is put on the fire for about 1 minute, it is get ready when we are about to take the tart out of the oven. When the tart is hot, grease it with gelatin to get a special shine, then it will be powdered with a little powdered sugar.

Tart sauce: 2 tablespoons food starch

1 tablespoon powdered sugar

100 g of currants

2 tablespoons sour cream

10 tablespoons water

To prepare the starch, the instructions on the package must be followed, I proceeded as follows: I put the starch, I added the powdered sugar, I added 10 tablespoons of water and I put it on the fire, it is constantly mixed with the goal, the starch must be brought to the point boiling if not, we will have burns. Leave it on the fire until it binds well, then take it off the heat and let it cool, until we can get our hands on the pot. When the pot has cooled, add the currants and mix well, add this composition over the sour cream and mix well.

I hope I made you want to taste my tart.

Good appetite


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Baked plums with honey

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Grilled skewers are a great idea to combine different flavors and tastes in one dish, but also to squeeze vegetables and fruits into your daily diet. If you are bored of the classic skewers prepared from chicken, matched with some common vegetables, we offer you some atypical and delicious alternatives, which you will fall in love with this summer! [..] Other information about: sesame oil, recipes, skewers, skewer recipes, pork skewers, shrimp skewers, sausage skewers

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Laura's world

Sweet and sour hot pepper sauce is a Thai wonder in the kitchen. It can be accompanied with fish, chicken, pork, beef, vegetables, etc. It can be used even as a marinade for any of the aforementioned meats.

This hot pepper sauce it is so versatile that it goes with almost anything, whether you use it as a marinade or simply as a sauce. I always double the recipe.

In a saucepan mix all the ingredients, except the starch and put on medium heat. From the moment it starts to boil, keep it for about 5 minutes, stirring periodically. The goal is to completely melt the sugar and infuse the liquid with the peppers and garlic. At this point reduce the flame to a minimum and add the starch solution and water. Stir continuously for 3 minutes until everything thickens and becomes semi-transparent, after which sweet and sour sauce is ready.

Allow to cool completely and then be ready to eat. Store in a jar with a lid in the refrigerator for 1-2 weeks. After it has been removed from the cold, it is homogenized well.


Mango chutney (sweet-sour sauce for garnishes, Indian-inspired).

I told you about chutneys in the previous article Chutney with apricots and ginger (Indian-inspired sauce), I don't want to repeat myself. That's all I'll tell you, the mango and spice one is the most common of the chutneys, and the tastiest, in my opinion.

  • 700 gr fresh mango pulp, cut into cubes (the fruit should be ripe
  • 3-4 tablespoons of golden raisins
  • 1 white onion
  • 3 cloves of garlic
  • 150 gr white sugar
  • 120 ml apple cider vinegar
  • 1 teaspoon freshly grated ginger
  • 1 piece of 5 cm of ginger, peeled
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1 teaspoon mustard seeds
  • 1 cinnamon stick, whole
  • seeds of 4 cardamom pods
  • 1/2 chilli red hot pepper, fresh, chopped
  • 1/2 teaspoon salt
  1. In a bowl, mix the fruit cubes with the sugar, cover with cling film and leave for 4 hours in a cool place to leave liquid.
  2. After the time has elapsed, transfer to a saucepan and put the rest of the ingredients. Cut the onion into scales and the garlic into thin slices.
  3. Bring to a boil over low heat and simmer until everything turns into a composition similar to fruit jam. Taste and add as appropriate, vinegar or salt. The taste must be perfectly balanced, sweet-sour-spicy. Stir constantly so that it does not stick, the cooking process can take around 60 minutes.
  4. Remove the cinnamon stick and pour hot into clean jars. Allow to cool, store in the refrigerator.

Mango chutney can be eaten with matured goat cheese, sheep with boiled meat (rasoli) with vegetable or meat curry.

  • Mango cuts very easily with a tool like the one in the picture. The blades cut right next to the core. All you have to do is remove the peel (as you do with apples) and cut the pulp into cubes.
  • Do not omit any spice, each has its role.
  • I had a sachet of candied ginger in the pantry, bought because I like to test ingredients, but I don't always get great ideas. I added the candied ginger from the beginning in the composition. It's fantastic! Sometimes when you chew you come across more crunchy, moderately spicy dishes, a madness.

Duck in sweet and sour sauce

1. Grow the breasts with a sharp knife and season with salt and pepper. Put in a large frying pan, with oil, over medium heat, with the skin down. Leave until golden brown, then return to the other side for a few minutes. Remove to a pan, cover with aluminum foil and keep warm.

2. Drain the remaining fat, but stop a spoon, in which the ginger is sautéed for a minute. Add honey, orange juice and liqueur. After a few minutes, put the butter and let it boil for a few more minutes.

3. Slice the duck breasts, place on a plate and pour the sauce on top. Duck in sweet and sour sauce is served hot, with a salad.

4. Tip: Along with the duck steak, serve an apple dressed in apricot sauce. Melt a tablespoon of butter, put a few apricots of compote passed through a sieve and let it boil for a few minutes.

2 duck breast
orange juice
1 tablespoon ginger
2 tablespoons honey
2 cups chicken soup
4 tablespoons blackcurrant liqueur
1 tablespoon melted butter
oil
salt
pepper


Spinning with apples and cinnamon

knead a dough not too hard, cover it with a towel and put it in a warm place to rise for 1 hour.

Peel the apples, cut them, crush them with a blender (as I did) or cut them into small pieces.

On the work table we spread the dough in a thin layer with the rolling pin,

we arrange the apples on the whole surface. Sprinkle with sugar and cinnamon, and roll it.

Arrange the roll in a baking tray lined with baking paper and greased with a little oil, let it rise for another 15 minutes,

then grease with egg and put in the preheated oven at 180 degrees C for 20-25 minutes.


Melt the butter in a small frying pan and add the sugar.

When it has colored very little, pour balsamic vinegar and boil for 2-3 minutes.

Then put the onion, cover the pan and cook for about 40 minutes.

After 20 minutes, check the liquid, and if it is too thick, add 100ml of water or hot soup and continue to boil. Now we can add salt to taste.

After another 20 minutes the garnish is ready. Serve with meat or fish. We enjoyed the delicacy near a quick chop. Good job and good appetite!

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* 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!

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Sweets recipes

Sweets are a guilty pleasure for each of us, whether we are children or adults by nature. Each delicious meal ends with a tailor-made dessert. Pancakes, ice cream, cakes, cake, muffins or tarts - here are just a few examples of sweets that no one could refuse. From the simplest to the most complex desserts, there are recipes for sweets that even a child can cook. With or without baking, hot or cold, sweets are welcome at any time and in any quantity.


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Orange and cranberry sauce

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Moroccan pie with yogurt and harissa sauce

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Overturned cake with cranberries

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Pandispan with dried cranberries

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Blackberries with cranberries and pistachios

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How do we prepare the tart recipe with plums, apples and raisins?

The way to prepare this recipe is as simple as possible.

Before we start the dough, we hydrate the raisins in a bowl of water.

For the dough we mix eggs, sugar, oil and baking powder and over these we start to gradually add flour.

Knead until you get a homogeneous dough that does not stick to your hands.

Prepare a tray for tarts (28cm) which we grease with oil with a brush and line it with flour.

We take the dough and divide it into two equal parts. From the first part we spread a round sheet.

In order to be able to spread the dough well, we can help ourselves with a piece of baking paper over which we sprinkle a little flour.

After we have spread the sheet, we put it in the already prepared tray and glue it to its walls, but not up to the top.

Remove the rest of the dough with a knife, and spread the plum jam over the sheet. Over the plum jam we put a uniform layer of filling that we obtained by mixing all the ingredients.

Raisins should be removed from the hydrate and squeezed, and chopped apples and plums.

Over the filling layer we put the second part of the dough that we spread the same as the first one, we cut the edges with a knife and we stick the top sheet well to the bottom one.

From the remaining dough, shape a string braided in two and place it on the edge of the cake. We prick a few times with a fork the top.

Put the tray in the preheated oven at 180 degrees Celsius, for about 30-40 minutes, it should get a golden color.

When the cake is ready, take it out of the oven and dust it with powdered sugar. Let it cool completely, then we can portion it.

I got a very tender plum and apple tart, it melts in your mouth.

Instead of apples and plums we can put pears, apricots, peaches or other fruits of your choice.

I hope you find this recipe useful. It is worth trying the yogurt pie recipe, it can be made in two variants, a richer one or a lighter one, as you prefer. & # 128578

I wish you good appetite!

Tart with plums, apples and raisins

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.