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Classic Panacris cherry jam

Classic Panacris cherry jam

Another classic Panacris recipe! It seems that I self-plagiarized: D, the classic Panacris cherry jam recipe, it is very similar to Strawberries made with Panacris jam / jam;)

  • seedless cherries 3000 g,
  • caster sugar 1500 g,
  • lemon 1 piece.

Servings: 10

Preparation time: over 120 minutes

RECIPE PREPARATION Classic Panacris cherry jam:

The cherries are washed under a stream of cold water, then cleaned of the stalks, deboned with the miracle device, the equipment, then placed in a large bowl, pour all the sugar, shake gently until the sugar is incorporated into the bowl with cherries, then leave to rest in the cold until the second.

The next day, transfer the composition to a double-bottomed / triple bowl, set on high heat, over a plate, not directly on the fire, about 10 minutes until the foam rises, froth, then reduce the heat to low and let it boil until you get the desired consistency. Towards the end, add the lemon slices, leaving them in the jam for approx. 10 minutes to leave the aroma. The jam is put in sterilized jars, sealed and left in a warm dunst, with the bottom up, until the next day. Then they are labeled and stored in the pantry for the cold autumn / winter days.

Good luck with that!


Sponge cake roll filled with cherries and whipped cream

It's been a few days since I made this wonderful sponge cake roll and I'm only now coming up with the recipe, because I had some doubts.

Because it was the first dish cooked in the new microwave , we were looking for a way to adapt the cooking time required for the sponge cake. And how easy do you think the answer was? It stays in the oven until it's ready :))) But, see along the way how things went for me.

I started the idea of ​​this dessert from two dishes that I have already exposed on the blog. I wish I had come out like cherry and cream cake, but I didn't think to the end. For the sponge cake was baked in a much larger tray. It was the oven tray, like that classic stove tray. What is the size of the oven space - length / width.

Being the sponge cake much bigger, but not high enough to cut horizontally and make a row of cream in the middle, I changed the switch and went on the idea mentioned in the article with the recipe for strawberry roll.


Method of preparation

  • The oven is preheated to 220 degrees Celsius
  • The cottage cheese is mixed with the eggs and mixed vigorously for a few seconds, until it becomes a creamy mixture.
  • Add the flour and semolina and incorporate with a wooden spoon
  • The texture must be firm enough to fit in the tray in the desired shape, slightly creamy the dough is easily molded and does not disintegrate
  • Line the baking tray with parchment paper
  • Place the shape of round biscuits that we fill with dough on the baking paper, each papanash having about 2cm height you can make the shapes and like the classic papanas, with a hole in the middle and a few separate balls
  • they will swell a bit, so keep the regular distance (as we are used to) between papanas
  • put a pinch of butter on each of the papanas
  • Leave in the oven for about 25 minutes until lightly browned & # 8211 golden and well raised
  • if you want them as a main course, you can fill them with so many wonders that I don't even know what to start with. You can eat them with basil pesto, sun-dried tomatoes and cream cheese, avocado, tuna, cream cheese and dill or in the classic version
  • if you use them for dessert, snack or even breakfast, you can fill them with sour cream in the middle and jam on top / crushed or baked fruit for children, with sour cream and chocolate cream / homemade carob, with vanilla cream and chocolate cream / homemade carob, with homemade ice cream or simply with fruit

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Recipe (for 18-20cm tray)

Note: in parentheses I leave you the amount of ingredients if you want to make a bigger cheesecake in a classic cake tray of 26-28cm

ingredients the base biscuit:

100g Petit Beurre biscuits (150g)

ingredients filling:

600g cream cheese (900g)

1 teaspoon vanilla (1.5 teaspoons)

Optional: Blackberry jam for serving.

Note: It is very important that all the ingredients are at room temperature, so the cream cheese will be soft and easy to homogenize and we will get a very fine texture of the final preparation.

tread of thing:

(1) We put the biscuits in a food processor and grind them finely. Pour the melted butter over and mix again with the food processor until you get a sandy dough. Pour the biscuits into a tray in which we put baking paper and level with the base of a glass.

Put the biscuit base in the preheated oven at 170C for 5 minutes.

(2) While the biscuits are in the oven, prepare the cheese filling. Using a whisk, mix the cream cheese and sugar well until you get a creamy composition. Then add the cream, vanilla and lemon juice and incorporate them into the mixture.

As a final step, add the eggs and mix until all the ingredients are perfectly incorporated.

Note (or patella & amp triks tested):

* It is important to mix the cheese composition so as not to beat the cream excessively and to put too much air in the composition. If the cheese filling is too airy, our cheesecake will crack at the end of the baking process.

* I repeat, it is important that the ingredients are at room temperature, removed 45 minutes before from the refrigerator, so they will blend perfectly and we will have a fine cheesecake. If we use cold ingredients you will feel a slight granulation of the cheseecake.

* The order of adding the ingredients is optimal for obtaining a fine and perfect cheesecake. You can add all the ingredients at once, or just the eggs at the beginning, we tested all the variants, but this way the eggs are beaten and the composition will become too aerated and will crack at the end.


Chess-mat cake with Râureni cherry jam

Checkmate! A cake that looks very good, is tasty and easy to prepare. What more could you want from a dessert? The recipe is a classic cake, but the secret lies in arranging the countertop layers in the style of a chessboard. Here's how to make it:

Ingredient:

Juice from half a lemon

How to prepare:

The yolks are separated from the egg whites and rubbed with a pinch of salt. Gradually add the oil and stir continuously. (Similar to the process of making mayonnaise)

Separately, beat the egg whites. Add the sugar and lemon juice and continue to froth. Then add the yolks. You can use a tel or a mixer at a low speed. Add the vanilla essence and pour the flour with the baking powder in the rain, stirring constantly. Make sure the ingredients are well blended.

Then, the countertop is divided into two equal halves. Cocoa powder is mixed in one of the compositions.

For baking, you will need two square trays, about 20 cm. Cover the trays with baking paper. Pour the white countertop into one of the trays and the cocoa countertop into the other.

Place the trays in the oven over medium heat for 30-40 minutes. Use a toothpick to check if the countertop is baked. If the toothpick comes out clean, it means that the countertop has baked enough. Remove the trays from the oven and let them cool for 5 minutes. Then remove the countertops from the tray on a wooden bottom and leave to cool.

Then, using a knife, even out the edges of the two countertops and cut each one, lengthwise, into 5 equal strips.

Put the cherry jam in a ceramic bowl and heat in the microwave for 30 seconds to become more liquid.

Place a piece of the cocoa top on a tray and grease it well with cherry jam, using a cooking brush. Place a piece of the white worktop next to it and repeat the process. Put jam between each piece of countertop to glue the strips together. At the end, you will have a mosaic that looks like a chessboard. Press the cake.

Finally, powder the cocoa on top and decorate the cake with a mint leaf. Refrigerate for 2-3 hours. Then cut into slices and serve.

Try the recipe yourself and share your impressions with us. And if you want to try other recipes with Râureni products, subscribe to the blog!


Storage for hot pepper jam

After cooling, the hot peppers will have a very beautiful color, and the syrup is golden, the consistency of honey. Unlike jams, jams are put cold in jars. So, as soon as the hot pepper jam has cooled down and the jars and lids are ready washed and sterilized, add the jam to the jars, all the way up, then tighten the lids well and you're done! The jars of hot pepper jam will go on the shelf in the pantry and will delight you throughout the cold season!


Currants well cleaned of leafy tails are washed well in some water and drain well, leaving them in a sieve.

We have to wash them well because they remain impure among the motions that are usually not removed, it would be a titanic job to do that too.
After making sure they are drained well, put them in a bowl and sprinkle the vanilla sugar over them.
We leave them like this until we prepare the syrup.
In a bowl with double walls, put the sugar and water and put the bowl on medium heat, stirring occasionally.
Add a little lemon juice so that the sugar does not crystallize on the walls of the bowl.

Let the syrup boil until we get a thick and non-cursive consistency, when we do the test, putting a teaspoon of syrup in a plate and letting it cool.
Then add the currants, mix lightly and let them flavor, but do not boil them too much, because they risk diluting the syrup too much, if the fruit will lose all its juice due to the long heat treatment.

But don't forget to try it along the way, putting a little jam in the plate and letting it cool to see if the syrup is well bound.

If foam forms, we take care to remove it.
Meanwhile, sterilize the well-washed jars in the hot oven and immediately fill them with hot jam.
We screw the lids on, wipe the jars well on the outside and put them in the hot oven, leaving them there until they cool, then transfer them to the pantry.

It came out very fragrant, but slightly cursive, compared to other jams, but it is quite related.


Sponge cake with cherries, my mother's classic recipe

Because today I spend my time with other activities in the office than at the computer, I turned on the background on the TV, to listen to what lies. I don't usually stop at shows like & # 8220What happens doctor & # 8221 because it seems to me that I have all the diseases that are talked about and I get anxiety. Today I left him, however, because I found a fragment when Smiley sang from & # 8220Home & # 8221 and it was revealed that in principle he can follow a diet, but it is very difficult for him to give up his mother's cakes.


In the next frame, the psychologist appeared and repeated what I already knew, that the mother's cakes are directly related to childhood, the comfort zone with her feeling of well-being, protection and lack of worries. The connections worked quickly and prompted me to post this sponge cake recipe with cherries, the classic version of the recipe book of all mothers.
You can find the formula everywhere in the blogosphere, I don't bring anything new, I record it for my daughter and for those who don't know how to do it, even though they often ate it at home, or on the way to relatives or friends.

Now, I know that you are preparing the shovels for the snow and that winter is not like summer, but I come slowly with the cherry basket on my arm, to awaken the goodness and joy of the childhood that sleeps in you.

Tray dimensions: about 30x30cm or the equivalent of the surface

Preparation time 45 minutes

Cooking time 35 minutes

Ingredients

  • 6 eggs
  • 6 tablespoons sugar
  • 3 tablespoons oil
  • 8 tablespoons flour
  • peel from 1 medium lemon
  • 2 sachets - vanilla sugar
  • 1 kg of pitted cherries or apricots


PREPARATION
1. I prepared cherries from the freezer here. I let them thaw in the evening in an antioxidant sieve. They were already pitted and washed.
I find it useful to mention how to freeze fruit. You weigh them in portions. You place them next to each other in a tray with or without plastic food foil, it depends on the fruit, if it is hard like a cherry, the foil is not necessary. When you take them out, there will be hard balls that do not stick to each other, turning them into a shapeless breath. It is stored in zipped bags or boxes (they take up more space in boxes but I prefer one) labeled with: name, date, weight (by weighing before freezing).
If you prepare fresh cherries or apricots, wash them, drain them, peel them and leave them waiting to drain while you prepare the sponge cake. Apricots, if small, break in half lengthwise, if large, cut into quarters.
2. Place baking paper with the edges raised. If it doesn't fit, you lump the edges or even the whole sheet and then spread it in your hands and it will take the shape of the tray.
3. Preheat the oven (without tray) to 180 degrees.
4. Grate the lemon peel and leave it to stand.
5. Mix the egg whites gradually increasing the speed.
6. When the consistency is almost high, add the sugar in 3 tranches.
7. When it is hard, add one egg yolk, continuing to mix. Now I changed the even palette from the static mixer to the dough one.
8. Reduce the speed from maximum to half, sprinkle 3-4 tablespoons of flour and mix with the mixer.
9. Pour the oil spoon by spoon mixing.
10. Then add the lemon peel and vanilla sugar.
11. Gradually add the rest of the flour. I worked with the stable, table mixer & # 8230
12. Pour the dough into the prepared tray and level. With the cake slicer I usually level, because it has a flat and glossy sole + the raised handle like a trowel, only good for leveling.
13. Place the cherries on top by hand, one at a time, evenly spread.
14. Bake the cake for 35 to 45 minutes, depending on how brave or capricious your oven is. The sign that it is ready, is when the cake comes off with paper and moves away from the edges of the tray for. that it tightens a little when baking, and when it is moderately browned. You can peel off a corner of the paper and see if the edges are well browned, in which case you stop it.
You can powder it. We eat it with less sugar and I like to see the fruit.
Liv (e) it!


Hot pepper jam & # 8211 a step towards entrepreneurship

The story & # 8220Traditions and Delights & # 8221 started about two years ago with a facebook page and many homemade goodies, prepared by my mother starting with different jams such as cherries, blackberries and apricots, but also some types of jams chosen: roses, blueberries, cherries or hot peppers, all crafted according to recipes known only by her. We wanted to take a small step towards entrepreneurship, but which, unfortunately, we put a little on the waiting list given the current conditions. However, I am confident that this project will catch on, especially since I have largely checked all the important aspects for this small family business.

From peppers to jam

My mother has many ideas and more than that she manages to put them into practice, especially on the kitchen side. Test it, try it and combine it until it reaches the taste that defines it, but that everyone likes so much. Sure she adds something extra, but I'll find out what :)). This is how the hot pepper jam appeared, an original but tasty combination. Our first tasters were close friends and colleagues, who liked the traditional taste kept in dichis jars, thus starting to buy from us. We were excited when we saw that the hot pepper jam became the most requested jar in our pantry, at which point we thought it might be time to move on to the next level and arrange a space for production. We had already started to make plans and calculations on how we could have a mini factory for a start and focus on the production of a single product, namely this hot pepper jam, which customers can order online (as if I had sensed that the pandemic is coming).

We had the place that we were going to present to some DSV representatives to explain exactly what we want to do and if it is suitable for this small business and also to help us with some tips for arranging it, so that it meets the standards. I knew exactly what the label for jam, with traditional influences, would look like, suitable to define & # 8220traditions and delights & # 8221, a delight under the lid. I had come a long way with everything that means putting on paper, documentation, the necessary equipment and everything related to the production and marketing of a jar of jam. Initially we had also thought about renting a hall where to carry out our activity, but as the sense of ownership is well rooted, I said it would be better to have one of our own where we can produce, but also store products and raw materials. .

From selling to friends to building a hall

I asked some friends who could help us with the construction of a hall, I also searched the net and found the option that we considered the best: Frisomat industrial hall. Why did it get our attention? Given that we were at the beginning of the road, we wanted to go to safety and bring in our team professional people, with experience and well-defined principles. He recommends both his experience (over 24 years on the Romanian market and over 40 years in Belgium, where he is the parent company) with a remarkable portfolio, with over 900 metal halls for 860 customers / partners, managing to build / cover over 960,000 sqm in Romania. These are impressive figures, and customer testimonials support their performance.

More, Frisomat Romania is one of the few construction companies in our country that covers the entire construction part:

Practically for someone at the beginning of the road or who wants to expand their business, Frisomat is a partner who & # 8220 puts his shoulder to work. Thus, we thought that they could help us with everything that means the design, production, assembly and delivery of a metal hall, with the destination of a the production hall, but also a generous storage space, which is why we considered that an area of ​​about 150-200 square meters (you can choose any useful opening up to 60 m and various heights depending on needs) would be more than enough for us . I did not choose a metal hall by chance, but because it has several advantages such as:

  • customization options : a wide range of colors, various accessories (pedestrian, sectional, sliding doors, skylights, smoke vents, etc.), awnings, intermediate floors (floor) or fire and / or fire resistant walls
  • a time meand quick to achieve compared to a classic concrete or brick hall (as shown in the video below)
  • very low maintenance costs (almost zero) as this metal hall is modular, thus being able to extend over time, with a minimum investment

Given that this hall is an important investment, we wanted to make sure that everything that means raw materials, equipment and production will be stored, respectively made in a spacious, bright and well insulated place, given some of the technical solutions. offered by Frisomat:

1. Observance of deadlines

2. Price & quality ratio

3. Equipping the hall with a pediment console, thus providing a special look to the entrance, but also with large access doors

4. Thermal insulated walls and roof with 100mm mm polystyrene sandwich panels

5. Roof-mounted translucent skylights for even more light

6. Ensuring a controlled climate due to insulation

I found on their site several renderings, case studies, but also many videos, so that I can get an idea of ​​what the mini-factory would look like. & # 8220Traditions and Delights & # 8221 and I can only say this: I can't wait to continue this project. It is more than important to set off with the right people, to guide you, but also to help you realize your dreams. I hope that this article will be useful to you if you are also at the beginning of the road with your business or you are already an entrepreneur and you want to expand.


Video: Cherry jam recipe - KitchenAid (December 2021).