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Kiwi milk core and blueberry jam

Kiwi milk core and blueberry jam


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As there was a jar of jam in the bag full of cheese, I had to try to combine them somehow, I knew I saw a combination like this in Oana, so I was inspired by her Source: http: // www.bucataras.ro/retete/miez-de-lapte-cu-kiwi-i-dulceaa-de-fructe-32202.html

  • 1 kiwi
  • a box of milk kernels
  • blueberry jam

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Kiwi milk core and blueberry jam:

Cut the cheese and slice the kiwi.

Then alternate, a slice of cheese, a slice of kiwi.

Pour the cranberry jam on top.

Simple, but it will definitely have an unexpectedly good result.

It can be served for breakfast, dinner, or simply as a dessert.

Good appetite!!!!




Easter cake recipe: Cake with blueberry jam from Râureni

Today we inspire you in the kitchen with only a good recipe to prepare for the upcoming holidays: Cranberry jam cake from Râureni, an Easter cake recipe which you will fall in love with. Enriched by the delicate aroma of blueberry jam, the classic cake becomes special.

You need:

  • 225 g unsalted butter
  • 225 g powdered sugar
  • 4 large eggs
  • 225 g of baking powder flour
  • a little vanilla essence milk
  • 1 jar of blueberry jam from Râureni

How to prepare:

Grease the cake pan with butter.

In a full-sized bowl, mix the butter and sugar until smooth and fluffy. Add the eggs one at a time and mix gently until incorporated into the dough. Sprinkle the flour and baking powder and add the vanilla essence and a little milk. Stir again until the mixture is smooth.

Pour the dough into the cake pan and put it in the oven for 20-25 minutes.

When the cake turns a copper color, take it out of the oven and let it cool. With a teaspoon, add the cranberry jam from Râureni.

You can enrich the taste of the cake with a few slices of fruit or crushed walnuts, on top of the cake.

Don't forget to share your impressions with us. And if you want to be inspired in the kitchen, subscribe to our blog. Every Friday, we are waiting for you with a recipe with Râureni products.


1kg of blueberries,
1 kg of sugar,
1 lemon (juice to preserve the beautiful color of the fruit and the peel for flavor)
2 sachets of vanilla sugar (for flavor)

It washes blueberries (in a strainer) under running water. We remove the crushed fruits when we see them.

a bowl roomy and with high walls we put in fruit and sugar layers, then it is given in cold refrigerator in the evening (to melt the sugar and form a syrup, to avoid using water, the fruit leaving liquid).

The next day they will put in a strainer to drain from syrup (as long as it is left, we do not have to press the fruit), transferring the syrup in a stainless steel pan (which we use only for jams), letting it bind well (as much as it makes beads), then add the fruit to boil in syrup, approx. 20 minutes at the right fire (if we leave them more blueberries do not stay whole, as we intended).

Near the end, add the lemon juice in which we dissolved the vanilla sugar (for color and flavor), as well as small lemon cubes (optional, according to everyone's taste).

It counts blueberry jam into the sterile jars (washed, dried and heated). For this quantity you need 4 jars of 400ml.

Thus, the jam put in jars will be stapled or threaded with lids for threaded jars, label with name and year, then stored cold in the pantry.


Cheesecake with blueberry jam

I don't have small recipes or grills, but I have a cake recipe. :)) A cheesecake, which you can have at a picnic, if you intend to spend this weekend on the green grass.


Kiwi milk core and fruit jam

Milk core with kiwi and fruit jam is a delicious dessert and very easy to prepare.

All you have to do is cut the Milk Core cheese into 4 equal slices and the kiwi fruit into thinner slices.

Place a layer of cheese nicely on a plate, then a layer of kiwi. At the end we decorate with jam.

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Blueberry muffins and berry jam

I've tried this recipe before and I really liked it. I stayed with her because she came out to me every time, no matter what filling I decided to make the muffins. But now I tried something different, namely I used soy milk powder to experiment a little. It's a little more convenient than always having milk in the fridge and if I want to make a fry or some muffins then that can save me. Soy milk is not difficult to use, it should only be dissolved in a little hot water and left to cool. It does not have a strong smell or taste so it does not affect the aroma of the muffins. Of course, canned soy milk can be used, especially for those who have given up animal milk. The idea is that it can be replaced and now I know what. I am happy! What I failed to do is use this soy milk powder in pancakes. I don't like how I turn out at all, but maybe I didn't try properly. I will insist. Until then, I enjoy muffins. You not?

ingredients

225 gr. flour
2 teaspoons baking powder
150 gr. fine sugar
75 gr. melted butter
1 pod of vanilla or 1/2 teaspoon of vanilla essence
1 beaten egg
200 ml. soy milk, powder or canned milk
150 gr. cranberries
2-3 tablespoons of berry jam

Preparation time: 35 minutes

If we use soy milk powder then we heat 200 ml. of water and dissolve 2 tablespoons of powder. Let cool slightly.
In a bowl sift the flour, baking powder, add sugar and mix.
In another bowl beat the egg, pour the melted and cooled butter, milk and vanilla bean core or essence. Stir and pour into the first bowl. Stir again and add the washed and dried blueberries, leaving a few aside. We also incorporate the 2-3 tablespoons of jam. We pour the composition into muffin tins. At the end, we put the remaining blueberries on top of the muffins and we can add a little more sweetness.

Bake the muffins for 25 minutes in the preheated oven or until they become reddish on the surface and fluffy. Leave to cool and serve.


Roll with blueberry jam

Anisoara67 sent a wonderful recipe to our Contest: Roll with blueberry jam. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.


ingredients

wheat:
5 eggs, 125 g sugar, 100 g flour, 50 g starch, 25 ml oil, a pinch of salt, a few sliced ​​blueberries, essence
cream:

150 g butter at room temperature, 5-6 tablespoons of cranberry jam
decor:

powdered or whipped cream and fresh blueberries.

Method of preparation
1. Mix the egg whites with a pinch of salt and sugar, add the yolks rubbed a little with oil, essence and flour sifted and mixed with starch.
Pour the dough into a tray in which I put baking paper, sprinkle the blueberry slices on top and put it on the reheated knife, on the right heat, to bake approx. 20 minutes.
2. Peel off the baking sheet with a knife blade and allow to cool well. Turn the top over on the paper with the back up, then grease with the butter rubbed a little and mixed with the blueberry jam, then roll it tightly with the help of the baking paper. Powder or decorate with whipped cream and fresh blueberries. Let cool for an hour then cut into thin slices.
Good appetite!


2 kg blueberries,
1.8 kg of sugar,
1 lemon,
1/2 cup apart,

Start by preparing the jars with lids. About 3 kg of jam will come out of this amount of blueberries. The jars are washed well and then sterilized by boiling for 10 minutes in water.

The blueberries are washed in some water and the blueberries that do not look good and the tails are chosen. A large sieve can be used for this, to make it simpler

Put in a bowl with water and simmer for 5-10 minutes.

Add the sugar and mix well. Let it boil for 20 minutes, stirring occasionally with a wooden spoon.

Then add the lemon juice and simmer for another 10 minutes. Lemon juice will help the jam to keep its beautiful color.

Put in jars and close tightly with a lid and / or cellophane. Jars and lids must be sterilized beforehand. If you put the composition warm, then the jars must also be warm, so that they do not break.


Delaco Milk Core: appetizer, snack or dessert?

Now you can impress your family with spectacular dishes, easy to prepare and healthy.
The new Delaco Milk Core product is a fresh white cheese, with a fine and velvety texture and an attractive shape.

Two servings of 75 grams ofMilk core provides 66% of the recommended daily dose of Calcium and 55% of Phosphorus, respectively, necessary for a healthy body.

Cut into thin cubes Milk core, wrap them in fresh slices of salmon fillet, garnish with fresh vegetables, sprinkle with lemon juice and get an appetizer that will delight both in appearance and refined taste.

It is just as easy to prepare the snack between meals. uses Delaco Miez de Lapte in sandwiches, or prepare delicious skewers combined with vegetables or fruits and enjoy a unique combination of tastes.

Due to its natural ingredients, fine texture and velvety taste, Delaco Milk Core can become a dreaded enemy of sweets. Combine Milk core with jam and you will get besides a fantastic dessert in terms of taste, and a dish that everyone will envy!

Salads? Nothing simpler when you have Delaco Milk Core tablets! With the 24 pieces of white cheese, their preparation becomes child's play.

Made from milk, curd and a little salt, the white Delaco Milk Core cheese is very rich in Calcium and Phosphorus, two essential elements for the correct fixation of Calcium in bones. The three varieties in which it is available, with salt, nature and 0% fat, will turn any dish into a culinary delight.

Here's how Delaco Milk Core can be with you from morning to evening, ensuring you fast, healthy and delicious meals and snacks!

Milk core is available in stores since April and is available on the shelf in three varieties: Natur Milk Core 120g (24 mini tablets), Natur Milk Core (3x75g), Salt Milk Core (3x75g) and Milk Core 0% fat (3x75g).


Video: Καλλιέργεια Ακτινιδίων Εφαρμογή Erger


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