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Plum strudel

Plum strudel


It took:

Put the egg with the sugar, the salt powder, the lemon peel in the bowl and mix.

Add sour cream, incorporate, then add oil and mix well.

At the end, pour the flour mixed with the baking powder, in turn, until we get a dough that can be spread.

Filling:

Cut the plums in half and remove the seeds. Put it in a bowl, add the sugar and strain it, at the end add the semolina and mix well.

Assembly:

Divide the dough in half. Sprinkle the table with flour and spread the sheet. Put the plums, roll them and put them in the tray with baking paper. Do the same with the other half of the dough. Put them in the oven on the right fire for 30-35 min.

GOOD APPETITE!!



Plum strudel

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Plum strudel

We all like sweets, desserts and especially cakes so every time we try to find a recipe for & hellip Read more… & rarr

What could you prepare as a dessert on a June weekend, something light but tasty and fragrant and & hellip Read more… & rarr

One of the simplest recipes with which you will make the best impression both in front of the guests and & hellip Read more… & rarr

Because it's strawberry season and from these you can prepare a multitude of recipes, I thought I'd make & hellip Read more… & rarr

Soft chocolate muffins inside - this recipe is not for diabetics! I don't want to upset anyone but & hellip Read more… & rarr


Apple Strudel Ingredient:

  • 400 grams of sifted flour
  • 1 teaspoon of vinegar
  • 1 pinch of salt
  • 250 ml. of water
  • oil
  • flour for sprinkling
  • 4-5 sour apples
  • 5 tablespoons breadcrumbs
  • 1 teaspoon of cinnamon powder
  • grated lemon peel (I put limette and lemon, soaked)
  • raisins to taste
  • sugar to taste
  • juice of 1/2 lemon, for sprinkling apples

Preparation Strudel With Apple- dough

Indeed, the dough and the technique used are the same as for the stretched pie and the sheets obtained will be fine and tasty.

To start, sift the flour in a bowl, mix the water, vinegar and salt and pour in the middle:

Knead a smooth dough, very elastic and homogeneous, which should not be sticky at all (if necessary, add a teaspoon of water, or, conversely, flour, to obtain a dough with the consistency of well-kneaded plasticine):

Grease the dough ball with oil, wrap it and put it in the fridge for at least half an hour.

Preparation of the filling for Strudel With Apples

During this time the filling is prepared. The apples are chosen:

Peel a squash, grate it and cut it into cubes.

Sprinkle the apple cubes with lemon juice to prevent oxidation. Mix with raisins (I put about 100 grams), cinnamon, lemon peel (cinnamon and lemon peel are the classic flavors of this dessert, to taste you can add others, such as nutmeg or a little cardamom) sugar and breadcrumbs. You can also add a few chopped walnut lambs with a knife. Mix everything.

Preparing Strudel With Apples & # 8211 spreading the sheets

Cover the table on which the dough will be worked with a thicker cotton tablecloth.

Sprinkle with flour:

The dough is placed on the table:

It stretches with the twister, as thin as it can be rolled.

Put your hands under the sheet of dough and with the back of your palms start spreading the dough, from the middle to the edges. When the middle becomes transparent, place the dough on the tablecloth:

Sprinkle the dough with oil, spreading it by hand over the entire surface. Do not try to spread the oil with the brush, the dough is very fragile and will pierce. Pull the edges gently, spreading the dough. In the end, it will be wider than the table top.

Around the sheet of dough, the edges will have a certain thickness. These will cut out.

Strudel Preparation With Apples & # 8211 modeling and filling strudel

Start the oven and set it at 190 ° C. Sprinkle the dough with oil. Place the filling at the longer edge of the dough.

Lift the edge of the tablecloth from the part where the filling is placed. With the help of the tablecloth, start rolling the dough.

The surface of the roller is sprayed with oil:

The obtained roll is placed in a tray, on baking paper. If it is longer than the tray, it bends so that it fits well.

Baking Strudel With Apples

Bake in the preheated oven at 190 degrees Celsius, 35-40 minutes, until nicely browned.

Serve apple strudel

Allow to cool and portion, serving with a vanilla sauce, whipped cream, or powdered with powdered sugar. The strudel can be served both hot and completely cold, it is just as tasty.


Ingredients for the cake with plum and almond crust

  • 400 grams of flour
  • 80 grams of sugar
  • 1 or
  • 7 grams of dry yeast or 20 grams of fresh yeast
  • 150 ml of lukewarm milk
  • 50 grams of melted butter
  • 50 ml. of neutral tasting vegetable oil
  • 1 pinch of salt
  • 1 sachet of vanilla sugar or grated seeds from 1 vanilla pod
  • grated peel of 1 lemon (only the yellow part, on the surface)
  • 600 grams of pitted plums weighed
  • 60 grams of breadcrumbs
  • 2 yolks
  • 50 grams of starch
  • 150 grams of sugar
  • 500 ml. milk
  • 2 sachets of vanilla sugar or 2 tablespoons of vanilla extract
  • 200 ml. of whipped cream

Almond crust:

  • 150 grams of almond flakes
  • 100 ml of whipped cream
  • 50 grams of butter
  • 100 grams of brown sugar
  • 1 sachet of vanilla sugar
  • 1 pinch of salt

How to prepare the cake with plums and almond crust & # 8211 countertop

1. The cake top with plum and almond crust is one of leavened dough, like cake. So let's start with the yeast. If fresh yeast is used, activate by rubbing in a bowl with 1 tablespoon of the recommended amount of sugar for the countertop, then continue. Beat the whole egg with a fork with sugar and vanilla sugar / vanilla seeds. Add the warm milk and mix well. If dry yeast is used, mix it now with milk and egg.

2. Put the sifted flour in a large bowl. Add salt, grated lemon peel and dry yeast (only if not fresh). Mix well with a wooden spoon and make a hole in the middle. Pour the liquids prepared in point 1 into this recess, stirring continuously with a wooden spoon. When the spoon is no longer very helpful, knead the dough until it is well blended, then add the melted butter and oil, gradually, kneading until you get a soft and smooth dough.



Note: we want for the cake with plums and almond crust a light countertop, not a thick one, so the dough will be quite soft, it will be much easier to work on the robot.

3. Once well kneaded, the dough for the cake with plum and almond crust is turned over on the work surface greased with very little oil and divided into two pieces, one representing 1/3 of its volume and the second 2/3. Put each piece of dough in a clean bowl and wrap with cling film. Leave in a warm place until it doubles in volume.

Cake modeling

4. After the dough has risen, lay a tray measuring approximately 27 * 20 cm with baking paper. The larger piece of dough, the one representing ²⁄3 of the total volume, is turned over in the tray and spreads, pressing it with the palm, in a layer as uniform as possible. The plum halves, peeled from the seeds, are rolled in breadcrumbs and placed over the dough in the tray, face down, next to each other.

Baking the cake

5. Start the oven and set it at 180˚C. As long as the oven heats up, the dough in the tray covered with a clean kitchen towel is allowed to rise. Bake at a medium height in the preheated oven at 180˚C for 35-40 minutes. The dough should rise through the plums and be golden brown on the surface.

Preparation of almond crust

6. While the plum dough is in the oven, put all the ingredients for the crust in a saucepan, except the almond flakes. Bring to a boil, then pull the pan aside. Add the almond flakes and mix.

7. After the plum dough has baked, carefully remove it from the pan with the baking paper and leave to cool on a cake rack.

8. Quickly spread the tray with another sheet of baking paper and spread the second part of the dough in a thin and even layer. Pour the composition prepared in point 6 over it, make it even on the whole surface and bake it. Bake for 20 minutes, until golden brown, then remove and leave to cool on a cake rack.

OTHER PLUM CAKE RECIPES

Cream

9. The base of the cream for plum and almond crust cake is a classic vanilla cream (see detailed recipe, video). Put the milk on low heat, in a saucepan with a thicker bottom. Meanwhile, mix the egg yolks with the sugar and vanilla sugar or vanilla extract until they increase in volume and light in color. At the end, add the starch and mix in the egg cream.

When the milk boils, gradually add, little by little, over the egg cream, stirring constantly with a pear-shaped whisk. After the egg mixture has warmed up well, pour everything back into the milk pan and stir continuously until the cream boils and thickens. Remove from the heat and cover with cling film applied directly to the surface of the cream, so as not to make a lump. Allow to cool well.

10. After the boiled cream has cooled, beat the whipped cream. It must be very cold when we start mixing it, otherwise it can be cut. As soon as it has hardened, forming firm ridges on the surface, it no longer mixes, with the risk of separating into butter and whey.

11. In the boiled vanilla cream, prepared in point 9, incorporate 1/3 of the whipped cream, stirring vigorously. Add the rest of the whipped cream and incorporate with light movements with a spatula. This is the cream for the cake with plum and almond crust.

Cake with plums and almond crust & # 8211 assembly and serving

12. To assemble the plum and almond crust cake, portion the almond crust top, cutting into squares / rectangles as desired. I cut it into 12 approximately square pieces. Place the plum top on a plate. Cover this plum top with all the cream and level in an even layer. On top of the cream, arrange the pre-cut pieces of the almond crust top (with the almond side up, of course). Refrigerate the cake for at least 30 minutes before serving.


Plum recipes for constipation

There are several consumption options. Plums can be eaten as such, fresh. 8-20 pieces before a meal can help stimulate digestion.

Smoothies or juice can also be made from fresh plums.

A 2007 study showed that a dose of 125 ml of plum juice, given twice a day can help relieve moderate constipation.

Professor Ovidiu Bojor recommends 1 glass of plum juice before meals.

Plum juice for constipation - recipe

This recipe is recommended by the "John Hopkin's Women's Center" for regulating intestinal transit.

ingredients

  • 1 glass of plum juice
  • 1 glass of apple juice
  • 1 glass of wheat or oat bran

Method of preparation

Mix all ingredients in a jar or bottle. Store the drink in the refrigerator.

Consume 2 tablespoons at a time. For best effects, take 1-2 tablespoons each night.

After administering the juice, drink a glass of water.

Plum maceration for rebellious constipation - recipe

ingredients

Method of preparation

Crispy tea is made first. Put 1 teaspoon of the plant to boil with 1 cup of water. Leave for a quarter of an hour, then infuse under the lid for another 15 minutes.

Strain and add the plums to the tea. Leave to soak until the next day.

Prunes are just as effective. They can be consumed as such, or in the form of a decoction.

Dried plum macerate - recipe

ingredients

Method of preparation

The fruit is left to soak in hot water for a few hours. It has an emollient effect and does not irritate the stomach.

A review in the journal Critical Reviews in Food Science and Nutrition found that plums and plum products contain a number of beneficial nutrients: sorbitol, chlorogenic acid, quini acid, vitamin K1, boron, copper, fiber and potassium.

In addition, they have polyphenols with antibacterial effects that protect the gastrointestinal tract.

Consumed regularly, prunes can help prevent constipation and to some extent colon cancer.

Other benefits of plums

Plums are energizing fruits, diuretics and nerve tonics. The cellulose they contain has good effects on the intestines.

They are recommended in the following conditions:

  • anemia
  • asthenia
  • overworking
  • atherosclerosis
  • gout
  • rheumatism

1. Jinal Gangar, Prune Juice for Constipation: Research and Risks, Organic Facts: https://www.organicfacts.net/prune-juice-constipation.html
2. Ovidiu Boor, Catrinel Perianu, Constipation, Health through Seeds, Vegetables and Fruits, Fiat Lux Publishing House, Bucharest, pp. 118-119
3. Marc Bosquet, Plum, 500 Natural Recipes for Health and Beauty, Nicol Publishing House, Bucharest, 2014, pp. 80-81
4. Dacia Plant, Crude tea: https://www.daciaplant.ro/ceai-crusin.html
5. Raksha Hegde, How to get oil out of clothes, Organic Facts: https://www.organicfacts.net/oil-clothes.html

* 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.


Method of preparation

Apple cake

Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder

Cheese croissants

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.


Ingredients for the cake with plum and almond crust

  • 400 grams of flour
  • 80 grams of sugar
  • 1 or
  • 7 grams of dry yeast or 20 grams of fresh yeast
  • 150 ml of lukewarm milk
  • 50 grams of melted butter
  • 50 ml. of neutral tasting vegetable oil
  • 1 pinch of salt
  • 1 sachet of vanilla sugar or grated seeds from 1 vanilla pod
  • grated peel of 1 lemon (only the yellow part, on the surface)
  • 600 grams of pitted plums weighed
  • 60 grams of breadcrumbs
  • 2 yolks
  • 50 grams of starch
  • 150 grams of sugar
  • 500 ml. milk
  • 2 sachets of vanilla sugar or 2 tablespoons of vanilla extract
  • 200 ml. of whipped cream

Almond crust:

  • 150 grams of almond flakes
  • 100 ml of whipped cream
  • 50 grams of butter
  • 100 grams of brown sugar
  • 1 sachet of vanilla sugar
  • 1 pinch of salt

How to prepare the cake with plums and almond crust & # 8211 countertop

1. The cake top with plum and almond crust is one of leavened dough, like cake. So let's start with the yeast. If fresh yeast is used, activate by rubbing in a bowl with 1 tablespoon of the recommended amount of sugar for the countertop, then continue. Beat the whole egg with a fork with sugar and vanilla sugar / vanilla seeds. Add the warm milk and mix well. If dry yeast is used, mix it now with milk and egg.

2. Put the sifted flour in a large bowl. Add salt, grated lemon peel and dry yeast (only if not fresh). Mix well with a wooden spoon and make a hole in the middle. Pour the liquids prepared in point 1 into this recess, stirring continuously with a wooden spoon. When the spoon is no longer very helpful, knead the dough until it is well blended, then add the melted butter and oil, gradually, kneading until you get a soft and smooth dough.



Note: we want for the cake with plums and almond crust a light countertop, not a thick one, so the dough will be quite soft, it will be much easier to work on the robot.

3. Once well kneaded, the dough for the cake with plum and almond crust is turned over on the work surface greased with very little oil and divided into two pieces, one representing 1/3 of its volume and the second 2/3. Put each piece of dough in a clean bowl and wrap with cling film. Leave in a warm place until it doubles in volume.

Cake modeling

4. After the dough has risen, lay a tray measuring approximately 27 * 20 cm with baking paper. The larger piece of dough, the one representing ²⁄3 of the total volume, is turned over in the tray and spreads, pressing it with the palm, in a layer as uniform as possible. The plum halves, peeled from the seeds, are rolled in breadcrumbs and placed over the dough in the tray, face down, next to each other.

Baking the cake

5. Start the oven and set it at 180˚C. While the oven is heating up, the dough in the tray covered with a clean kitchen towel is allowed to rise. Bake at a medium height in the preheated oven at 180˚C for 35-40 minutes. The dough should rise through the plums and be golden brown on the surface.

Preparation of almond crust

6. While the plum dough is in the oven, put all the ingredients for the crust in a saucepan, except the almond flakes. Bring to a boil, then pull the pan aside. Add the almond flakes and mix.

7. After the plum dough has baked, carefully remove it from the pan with the baking paper and leave to cool on a cake rack.

8. Quickly spread the tray with another sheet of baking paper and spread the second part of the dough in a thin and even layer. Pour the composition prepared in point 6 over it, make it even on the whole surface and bake it. Bake for 20 minutes, until golden brown, then remove and leave to cool on a cake rack.

OTHER PLUM CAKE RECIPES

Cream

9. The base of the cream for plum and almond crust cake is a classic vanilla cream (see detailed recipe, video). Put the milk on low heat, in a saucepan with a thicker bottom. Meanwhile, mix the yolks with the sugar and vanilla sugar or vanilla extract until they increase in volume and light in color. At the end, add the starch and mix in the egg cream.

When the milk boils, gradually add, little by little, over the egg cream, stirring constantly with a pear-shaped wire. After the egg mixture has warmed up well, pour everything back into the milk pan and stir continuously until the cream boils and thickens. Remove from the heat and cover with cling film applied directly to the surface of the cream, so as not to make a lump. Allow to cool well.

10. After the boiled cream has cooled, beat the whipped cream. It must be very cold when we start mixing it, otherwise it can be cut. As soon as it has hardened, forming firm ridges on the surface, it no longer mixes, with the risk of separating into butter and whey.

11. In the boiled vanilla cream, prepared in point 9, incorporate 1/3 of the whipped cream, stirring vigorously. Add the rest of the whipped cream and incorporate with light movements with a spatula. This is the cream for the cake with plum and almond crust.

Cake with plums and almond crust & # 8211 assembly and serving

12. To assemble the cake with plum and almond crust, portion the top with almond crust, cutting into squares / rectangles as desired. I cut it into 12 approximately square pieces. Place the plum top on a plate. Cover this plum top with all the cream and level in an even layer. On top of the cream, arrange the previously cut pieces from the top with the almond crust (with the almond side up, of course). Refrigerate the cake for at least 30 minutes before serving.


Video: PLÜM - Flower