Poppy pie, raisins and yogurt



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

First we grind the poppy seeds and mix it with the yogurt and vanilla sugar and we leave the raisins aside.

Break the eggs in a bowl, mix them well then gradually add the sugar and mix until creamy.

Gradually add the oil and continue mixing, then add the composition with the poppy seeds, mix with a spatula to incorporate well then add the semolina mixed with baking powder and lemon peel

In a tray (35/45 cm) lined with baking paper, put 2 sheets of pie, put in the composition and spread evenly and alternate until the sheets are finished. In a bowl beat an egg with 1 tablespoon of sour cream and a drop of sugar and grease the last sheet then put the tray in the oven preheated to 180 gr for about 40 min.

Remove the tray from the oven, let the pie cool, then proportion it.

Good appetite !


Cristina's world

The days go by like crazy and without realizing it I almost reached the end of May. And if it's the end of the month, then I have to come up with the recipe for the Secret Challenge.
This month I have the honor to host this challenge and I invite you on the 31st, on the last day of May, to admire the parade of recipes prepared by the participants registered for the challenge.
I shared Mihaela's blog, Mihaela's Passions, a very beautiful and rich blog. Besides the fact that the food she posted on her blog sounds good, the pictures that accompany the recipes are phenomenally beautiful and with their help the food looks more beautiful and interesting. I admire her very much and I never missed the opportunity to praise her.
Usually, when you see a blog with such successful pictures, you tend to think that the recipes are heavy and that you will never get such beautiful food. Therefore, you just admire it, possibly like it and move on. In the case of this blog, however, I assure you that the pictures are not fake, that the recipes are correct and that the food will surely come out as in the pictures. As proof of the above, I come with this delicious cake with semolina and yogurt, with a rich lemon taste. You say, didn't it come out exactly like Mihaela's cake?
The recipe is very easy, the ingredients are affordable and few, the result is delicious!

Ingredient:
*** Rock:
- 4 eggs
- 100g soft butter (not melted!)
- 500g yogurt
- 180g sugar
- 500g gray
- 1 sachet of baking powder
- 1 tablespoon vanilla essence
***Syrup:
- 150g sugar
- 2 lemons (I had a big lemon and another half)
- 100ml water

I separated the egg whites from the yolks in two bowls.
I mixed the yolks well with soft butter and sugar, then I added vanilla essence and yogurt.

I beat the egg whites hard with a pinch of salt (as much as you take in two fingers).

I incorporated the egg white foam into the semolina mixture with light movements. The resulting composition is frothy.

I poured the mixture into a tray (20 X 30 cm) lined with baking paper.

I put the tray in the oven, on the middle shelf, medium heat, for 1 hour. When the countertop takes on a beautiful, golden color, and passes the toothpick test, it is ready.

While the countertop was baking, I prepared the syrup: I mixed in a saucepan the juice from the 2 lemons, the sugar and the water I kept the saucepan on low heat until the sugar melted, then I turned off the heat and let the syrup cool.

After removing the top from the oven, I poured all the warm syrup over it.

I let the cake cool for about two hours, then I sliced ​​it. It is sliced ​​very nicely and without difficulty.

The top is very fluffy, smells sensational and is delicious

Lemon syrup is exactly what it needs and does not soften the countertop excessively. I would even venture to make double the amount of syrup next time, because the countertop allows this.

The cake can be sprinkled with coconut flakes at the end, but I have never done this before.
Mihaela, I kiss your hand for the recipe! The cake was very popular and everyone loved it


Powered by Juicer.io

(5 points / total votes: 20)

Maria 5 years ago - 27 November 2013 14:14

Re: Cozonac with raisins

Hello,
Some time had passed. and you were missing from the correspondence.
I re-subscribed. and
Here I am again glad to find you!

Anca 5 years ago - 27 November 2013 15:13

Re: Cozonac with raisins

A panettone recipe when?

Ioana 5 years ago - November 27, 2013 15:57

Re: Cozonac with raisins

very good question, especially since today I was thinking about it, if I have time to do it. I would really like to do it.

Anca 5 years ago - 27 November 2013 16:12

Re: Cozonac with raisins

I've wanted to ask you for a long time, I would only try if you try first! I rely on you

Ioana 5 years ago - November 27, 2013 16:20

Re: Cozonac with raisins

I like this: "you are the first" the truth is that it's a matter of many hours and if the recipe is not good you work in vain.

Anca 5 years ago - 27 November 2013 18:25

Re: Cozonac with raisins

haha Ioana, don't be upset, you taught us that!

Ioana 5 years ago - November 27, 2013 18:45

Re: Cozonac with raisins

Anca 5 years ago - 27 November 2013 18:49

Re: Cozonac with raisins

. you are looking for a recipe if you try it, you tell us, you should know that my little girl has been asking for a long time why you don't have panettone on the site!

Mariana 3 years ago - 11 November 2015 18:06

Re: Cozonac with raisins

Today I will try the recipe. I'll put cranberries instead of raisins, I hope it's ok.

Mariana 3 years ago - 12 November 2015 08:23

Re: Cozonac with raisins

The cake is in the oven, it looks super good, and the smell. I can't wait to eat a slice.

Mariana 3 years ago - 12 November 2015 08:26

Re: Cozonac with raisins

I would send a picture but I don't know how to attach it, I don't see anything where I could attach pictures

Ioana 3 years ago - 12 November 2015 08:32

Re: Cozonac with raisins

Mariana, in order to attach pictures you have to create an account: Either you log in automatically if you are already connected to Facebook, or you create a classic account (name + password). To do this, click on the last picture in the menu (the one with the silhouette of a person) and there click either "Connect with Facebook" or "Create new account".

If you can't handle it or you want us to create an account for you, you can send me my picture on [email protected] and I will attach it with your name.

Mariana 3 years ago - 12 November 2015 16:37

Re: Cozonac with raisins

Gaby 2 days ago - January 16, 2019 7:40 AM

Re: Cozonac with raisins

Neata!
Ioana, at what program and at what stage do you insert the tray when you bake this cake?

Ioana 2 days ago - January 16, 2019 10:30

Re: Cozonac with raisins

Hello! I put the tray in the middle of the oven. Program down, as in the classic gas oven, without fan.

Gaby 2 hours ago - January 18, 2019 11:11 AM

Re: Cozonac with raisins

I don't have that program in the oven, it's just up / down or ventilation.

Ioana 6 minutes ago - January 18, 2019 13:57

Re: Cozonac with raisins

put it up and down then. do it once and if you think it doesn't grow in the oven and browns too quickly, next time put it at a lower temperature at first to have time to swell in the oven


The kitchen of our house

I received from the country a maaaare bag with autumn apples, which perfumed my divine pantry, but which, due to the natural methods of cultivation, began to deteriorate. Therefore, it is necessary to consume them as quickly as possible and, as they are not presentable at all, it is my task to make them worthy of being eaten.
The first option: the traditional pie with grated apples, stuffed between two sheets of dough, necessarily thin, so as not to alter too much the delicious taste of the apples rolled in cinnamon.
I have very clear in mind the image of my mother preparing this pie and, especially, of her hands, while squeezing the grated apples, of the juice they left after mixing with sugar. Because I could not serve the resulting apple juice to the children in the evening, I decided to keep it in the pie, mixing apples with breadcrumbs. The idea was very good, the filling became firmer, and the pie could be cut easily and was more attractive.

Dough INGREDIENTS for 20x30cm tray:
280g flour 000
80g old
a pinch of salt
120g cold butter
130g sour cream

FILLING:
700g grated apples (quantity resulting from scraping)
70g raisins
100g old
2 teaspoons lemon juice (optional)
1 teaspoon cinnamon
120g pesmet

PREPARATION:
For it took, in a large, large bowl, mix the dry ingredients (flour, sugar, salt).

Add the butter, knead by hand until it becomes like crumbly dough, then add the cream and continue kneading until you get a ball.

Refrigerate for 30 minutes.

Meanwhile, wash the apples, peel and seed them, grate them on a large grater.
Add sugar, raisins, lemon juice and cinnamon, then set aside.

The dough is divided into two equal pieces, each spread on the floured top, trying to get two rectangles slightly larger than the size of the tray.

A sheet is placed on the bottom of the tray, previously greased with butter (everywhere).

The apples are mixed with the breadcrumbs, so that it absorbs all the resulting juice.
Level the filling over the sheet of dough, then cover with the second sheet.

Before being placed in the preheated oven, the pie is pushed from place to place with a fork.

Bake for 45-50 minutes, over medium heat. Return after 30 minutes.
It is ready when the edges of the upper sheets have turned slightly brown.

Cut with a sharp knife after it has cooled.

The filling and the leaves are sweet enough not to require the classic addition of powdered sugar.


Poppy pie, raisins and yogurt - Recipes

Do you remember those straight, long, slightly sweet and slightly sticky bars sprinkled with poppy seeds? We bought them years ago from a grocery store near the school. To be honest, I forgot about them for a long time and I can't say that I ever particularly liked them. It's just that at that time you didn't have much to choose from, there weren't as many pastries as there are now. As I was saying, I completely forgot about those bars and would have been forgotten if Violeta hadn't reminded me of them. But seeing them on her blog, I found them very appetizing and suitable to take in the park when I go out with the dwarf. And since in the park all the dwarfs popcorns, pretzels, puff pastry, etc., I thought I'd better make them and know what to put in them than to buy. Okay, of course I can't protect her from all the nonsense in the trade, but at least in the first years of my life I should try to protect her from E's. I saw that Violeta made these fasting bars. I didn't make them exactly according to her recipe, so I replaced the water with milk and the oil with butter, so mine are not fasting.

Ingredient:
500 g white flour 000
-100 g butter
-250 ml of warm milk
-80 g sugar
-1 envelope of dry yeast Dr.Oetker
-1 salt powder

Topping:
-50 ml of water
-2 teaspoons flour
-1 tablespoon mac

Syrup:
-50 ml of water
-1 tablespoon old

As you can see in the pictures below, I turned again to my fantastic bread machine, which I simply love for how well it does its job for me. So, they get into the bread machine first. liquid ingredients, ie warm milk, melted butter, sugar, salt, flour and finally dry yeast. Set the kneading and leavening program and at the end of the 90 minutes, the dough grows so beautiful that it sticks to the car window: D. The dough is divided into 8 equal pieces, from each piece is stretched a rectangle that rolls as you see and in the pictures and the resulting sticks are placed in a tray lined with baking paper, about 2 cm away some others. Cover the tray with a towel and let it rise for another 30 minutes. After 30 minutes, grease each bar with a mixture of water and flour and sprinkle poppy seeds on top. Then bake the bars in the preheated oven for 30 minutes. Remove when ready and grease with syrup obtained from water and sugar.

Unfortunately, my bars didn't come out as nicely "tanned" as Violeta's, but the explanation is that my gas oven can do that. : P If I had left them longer, they might have browned harder but they risked coming out dry, or they have to whiten the soft and fluffy core, which breaks into strips. I made these bars twice, the first time I greased them with egg yolk and even then they didn't brown more.
This is what the first option looks like.


Elena's kitchen

The idea was caught on the fly, from the morning show of Antena 1. If you want to see it, find it here. Unfortunately, I didn't catch the recipe during the show, but the combination of apricots and raisins was in the project. The poppy was like the icing on the cake. I found it very interesting and worthwhile. So go for it. But, as in the jokes on Yerevan Radio, it was not jam but jam, not with rum but cognac, not so much sugar and I added something extra, lime peel. But the idea matters and it was taken from the mentioned source.
PS Why do I use crystallized natural pectin? It has nothing to do with how we made jams or recipes learned over time or with the sponsor of that show, but with less boiling of jams, better preservation of the texture of fruits or vegetables used and that it is a natural product with very good effects.

9 comments:

Woe to my head Elene what super jam recipes do you make. In winter I could move in with you? I sincerely love your jam / jam recipes for their originality. Kiss dearly

What a wonder ... one after the other !! I've never eaten from this before. but it sure is on my to do list !! a beautiful day

Interesting trio: apricots, raisins and poppies. And because I like them all I would try at least a few jars.

Elena, what combinations do you make with these jams of yours, left the mask and how good they look, I sit and salivate at them, I have to save them, I have too many jams in the cellar, but next year I make all the combinations, like you, thanks for ideas ,many kisses

Come on, you're done with this jam! super combination, as if I feel its special aroma, hmmm, it must be a delight!

It's not like I didn't comment on this wonder! It must be a delight. So I reward you! the prizes are waiting for you to pick them up!

ffff interesting these combinations of jams, they must be fff good !!
congratulations !!

Hey! I realize this is kind of off-topic but I
needed to ask. Does running a well-established website such as yours take a massive amount of work?
I am brand new to running a blog but I do write in my diary every day.
I & # 39d like to start a blog so I can easily share my personal experience and feelings online. Please let me know if you have any kind of ideas or tips for new aspiring bloggers. Enjoy it!

Here is my website :: vakantiehuisjes frankrijk :: ::

Thank you for visiting! Your comment will help me become more competitive, so any feedback is welcome.


Homemade yoghurt pie pie

Yogurt pie, a delicious dessert with homemade pie sheets. SIM butter is made from pasteurized fat cream and you can find it in the variants of. But we also use sour cream for the dough, as we used it today. A fluffy, vanilla and flavored pie, with commercial or homemade pie sheets. They can also be made at home, as I did in the baklava recipe.

I think it is one of the most successful recipes I have made lately & # 8211 the pie is very soft.


In a bowl, mix the semolina and sour cream and set aside for 30 minutes.

Remove the beans from the vanilla bean.
Eggs are mixed with sugar, vanilla beans and salt.
Add the cheese, raisins and semolina mixture.

The composition is poured into a 26 cm tray, lined with baking paper or greased with butter.

Place the pan in the preheated oven and bake on medium heat (180 degrees) for 35-40 minutes.


Cheese and raisin pie

Sweet cheese, salted cheese, raisins, tasty and crunchy top, but you better see the recipe here! You must try this cheese and raisin pie too!

ingredients

1 packet of unsalted butter
9 tablespoons mineral water or borscht
300 g flour (or c & acirct comprises)
1 sachet of ammonium for cakes
1 tablespoon lemon juice and 1 tablespoon vinegar
1 sachet of baking powder

3 eggs
100-150 g raisins
50 g sugar
500 g of sour cream (only sweet cheese or 300 g of sweet cheese and 200 g of salty cheese)
125 g yogurt
a little caster sugar

Method of preparation

Put a packet of butter-free butter in a bowl and slice it with a fork into smaller pieces.

Boil 9 tablespoons of mineral water or borscht (preferably borscht because it cooks better). When it boils, take it off the heat and immediately pour it over the butter, but gradually, spoon by spoon.

Mix well with the fork until the butter is melted. After that, start adding a tablespoon of flour, until the dough is removed from the fingers. Along with the flour, put the sachet of baking powder here. You will need about 300g of flour.

Extinguish the ammonium sachet in a tablespoon of lemon juice or 1 tablespoon of vinegar. Dissolve well, then pour over the above composition.

Mix well for about 5 minutes and set aside for 10 minutes.

Meanwhile, prepare the cheese filling. Take 3 eggs and separate the egg whites from the yolks.

Beat the egg whites and then start pouring over 50 ml of sugar. Mix until it becomes everything a stronger meringue.

Separately, mix the br & acircnza with the yolks and raisins previously soaked and drained well. Also here, add a can of yogurt, about 125 g.

When everything has been homogenized, the above meringue is easily incorporated here.

At this point, we have the dough ready, as well as the filling.

We take the dough and slice it in two.

& Icircntinde the first piece of coca on a table on which I sprinkled a little flour.

Line a round tray with baking paper and add the first sheet of dough.

After that, put the cheese composition and then spread the other sheet of dough, covering everything.

To hold the cheese filling, press the edges of the dough a little.

Bake for a maximum of 25 minutes or until the pie is copper.


Video: Ψωμί ολικής με σταφίδες u0026 μέλι


Comments:

  1. Comhghan

    Thank you, left to read.

  2. Dayveon

    One theme, I like it :)

  3. Sruthan

    As they say .. Do not give not take, transcript!

  4. Brochan

    Great!



Write a message


Previous Article

Parisian with apples

Next Article

Chagall Exhibit (and Co-mix) at the Jewish Museum: Must-Sees for Football and Non-football Fans Alike