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Apricot puff

Apricot puff

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I recommend a wonderful and fragrant sweet.

  • 2 tablespoons ground almonds
  • 400g well drained apricots preserved in own juice (I used compote)
  • 2 eggs
  • 2 tablespoons sour cream
  • 1 old tongue
  • 1/2 teaspoon vanilla essence
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon baking powder
  • 1 teaspoon spice mixture for cakes

Servings: 3

Preparation time: less than 60 minutes


Grease the soufflé forms with a little butter and cover them with almonds, in a bowl put the well drained apricots, egg yolks, sour cream, sugar, vanilla, lemon juice and make a puree with the vertical blender, add the beaten egg whites then flour mixed with baking powder and mix with a spoon, portion the composition in pots, put them in the pan and put them in the oven for 20 minutes until they rise and turn golden.

Serve immediately powdered with sugar.

  • 3.5 kg of well-ripened apricots
  • 2 kg of sugar
  • The juice of two lemons
  • A cinnamon stick.

Method of preparation

Wash the apricots, remove the seeds and cut each fruit into 4 or 6 pieces. Half of the apricot composition is mixed with a blender and put over the rest of the chopped apricots, sugar, lemon juice and cinnamon stick.

Boil everything for about 15 minutes, during which time stir periodically. After this time, remove from the heat, allow to cool, remove the cinnamon stick and mix the whole composition.

Boil the mixed composition again, mix continuously and remove the foam as soon as it forms. Apricot jam is boiled for 1.5 hours.

When ready, place hot in clean, sterilized jars, close the lids and turn the lid down for about an hour. After it has cooled, the apricot jam is kept in a ventilated and cool place.

Apricot jam

Surprise your loved ones with a blackberry jam! You have the recipe!

Fish Puff Recipes with Photo:

There are several options for cooking a soufflé. This can be done with any fish, stuffed and unfilled, with or without vegetables. Puff is prepared in different ways: in a double boiler, oven and with the help of multivarku. This dish is good, because during cooking we will not have to stick to the recipe. The breath opens to flight the imagination, and each time it gets a different taste, but it will always be pleasant and full of satisfaction.

For the children

Children are happy to eat fish like a soufflé. Some mothers prepare this fish dish for children, with the addition of useful vegetables such as carrots or broccoli. Not all children like to eat vegetables and adding them to the table for a soufflé, you will be surprised by what the child will enjoy eating. To prepare food, you can use small-volume molds for baking muffins or muffins, the child should be so.

In the multivarka

Puff recipe from simple multivarka and will not take too long to prepare the rest for you to do a miracle of modern technology. You will need the following products:

  • 15 kg of white fish fillets (or chopped ready)
  • 2 chicken eggs,
  • 1 tbsp. spoon of oatmeal
  • 2 slices of white bread,
  • 2 onions
  • 200 gr. fat (where fish fat can do without it)
  • salt, pepper and other spices to taste.

Prepare soufflé as follows:

  • With the help of a meat grinder is passed through it, all the above products. Mix the mixture well.
  • Grease the inside of the bowl Multivarki oil and spread on the resulting mass.

In the oven

How to start cooking fish soufflé in the oven? When preparing the necessary ingredients. You will need:

  • fish fillets - 400-500 m.
  • milk - half a cup
  • white bread (some slices)
  • Eggs - 3 pcs.
  • Carrots - 1 pc.
  • onion - 1 pc.
  • bell peppers - 1 pc.
  • vegetable oil - 1 tbsp
  • salt and spices to taste.

Step by step process for preparing fish casseroles for 4 servings will be as follows:

    Soak bread in milk.

In a double boiler

This method of cooking is ideal if you are going to cook a soufflé for the baby as food or simply to eat dietary meals. Cooked in a double boiler souffle is more juicy and tender. It is made from raw or cooked fish. You can add vegetables. If you do not have a special double boiler, then you can take a steam bath. Just put the baking dish in a large container. Availability shows golden brown again.

  • Finely chop the carrots, onions.
  • Grind the fish and rice in a blender until smooth.

Cauliflower puff & # 8211 my favorite recipes, simple and fast

He breathed this fluffy and delicious cauliflower. This dish is to the liking of the whole family. I tried many recipes, but they seemed the tastiest.


  • 1 cauliflower, 2 tablespoons butter
  • 2 tablespoons wheat flour, 1 cup milk
  • Salt (to taste), ground black pepper (to taste)
  • Nutmeg (to taste), 4 eggs
  • 1 cup grated cheese

Method of preparation:

Cook the cauliflower in boiling salted water until it softens, then put it in a strainer. Rinse it under a stream of cold water, then pass it with a vertical mixer.

Melt the butter in a medium saucepan. Add wheat flour and mix over medium heat until boiling. Meanwhile, put the milk in another pan and let it boil.

Add hot milk to the mixture of butter and flour. Cook over medium heat until the sauce thickens. Season to taste with salt, pepper and nutmeg.

We take the pan off the fire. Lightly beat the egg yolks and add them to the sauce. Then add the grated cheese and cauliflower and mix until smooth.

In a large bowl, beat the egg whites. Add the cauliflower and cheese sauce to the egg white foam.

Pour everything into a baking dish greased with butter. Bake cauliflower soufflé in a preheated oven at 180 degrees for 30-40 minutes or until lightly browned. Serve immediately. Good appetite and increase cooking!

Cauliflower puff with spinach


  • 1/2 layer of cauliflower
  • 2 cups chopped spinach, 3 eggs
  • 1 cup milk, 1 cup grated Cheddar cheese
  • 1 tablespoon wheat flour
  • 1/4 can of breadcrumbs

Method of preparation:

Preheat the oven to 180 degrees C. Grease a baking dish with butter and sprinkle with a little grated Cheddar cheese.

Break the cauliflower into bunches, wash it well, then boil it in a pot of water. Boil it for a few minutes, then put it in a strainer.

We prepare the cheese sauce. Put a tablespoon of butter in a pan on the fire. We're waiting for it to melt. Then add a tablespoon of flour and mix so as to obtain a paste. Gradually add the milk until the sauce thickens.

Take the sauce off the heat, add a cup of grated Cheddar cheese. Stir and let the sauce cool slightly.

Separate the egg whites from the yolks. Add the yolks, in turn, to the cheese sauce (the sauce should not be cold). Mix well, then add the spinach, breadcrumbs, and boiled cauliflower. We mix.

In a separate bowl, beat the egg whites with the mixer until you get a hard foam. Using a spatula, add the egg white foam to the cheese and cauliflower mixture.

Pour everything into the bowl greased with butter, leaving an inch of space at the top, for the soufflé to grow. Bake the cauliflower soufflé in the preheated oven for about 30 minutes. Good appetite and increase cooking!

Cauliflower soufflé with cottage cheese


  • 250 gr cauliflower
  • 250 gr cow's cheese
  • 4 eggs, 1/4 teaspoon nutmeg
  • A pinch of cayenne pepper, salt and pepper (to taste)
  • 45 gr wheat flour, 75 gr Gouda rasa cheese

Method of preparation:

Preheat the oven to 180 degrees. Grease 4 heat-resistant bowls with oil.

In a pot of hot water, add the cauliflower and cook for 10 minutes, until soft. Drain the cauliflower and chop it into 6 mm pieces.

In a large bowl, mix the cottage cheese, eggs, nutmeg, cayenne pepper, salt and ground black pepper. Add to this mixture, chopped cauliflower. Sprinkle flour on top. Add half of the grated Gouda cheese.

Divide the mixture into 4. Put a part of the cauliflower mixture in each bowl. Sprinkle the remaining cheese on top. Bake the cauliflower soufflé in the preheated oven for 35-40 minutes, until golden brown. Serve hot. Good appetite and increase cooking!

Apple puff

Peel an apple, grate it and slice it for 25 minutes. Then pass with a fork.

Crush the biscuits not very finely and mix well with the yolks.

Whisk the egg whites with a pinch of salt and powdered sugar and mix with the mashed apples.

In several small baking dishes put a first layer of biscuits, then apples and cover with another layer of biscuits. Bake the soufflé for 20-25 minutes in a bain-marie and, after cooling, it can be served with ice cream, according to taste.


Apricot is a medium-sized tree with a wide, thick crown. The leaves have a lanceolate shape with an average length of 8 cm. The flowers are white or pink. The fleshy fruits that can be covered with hairs are orange-yellow, with shades of red and have a hard core in the center.

Apricot comes from North China, a region close to the Russian border. In Armenia, where it is known as "Prunus armeniaca", it will reach only over 3000 years, after it has already appeared in the regions of Central Asia. Apricot was brought by the Romans to Anatolia and Europe. The traditional region for apricot cultivation is the Hungarian Plain which was expanded during the Ottoman occupation. Apricot being suitable for warm regions with dry climates, began in the nineteenth century its cultivation in sandy desert regions, such as Spain and Italy, being also grown in Tyrol, Wachau, Canton of Wallis (Switzerland). The largest apricot crops are in the Malatya region (Turkey) on the upper Euphrates.

Top 10 manufacturers - 2005
(thousands of tons)
Turkey 390
Iran 285
Italy 232
Pakistan 220
Greece 196
France 181
Algeria 145
Spain 136
Japan 123
Morocco 103
Syria 101
Total 1916
Source: [3]

Apricot kernels are known for the content of amygdalin, a toxic cyanogenic glycoside.

Apricot seeds or kernels grown in Central Asia and around the Mediterranean are so sweet that they can replace almonds. Italian Amaretto liqueur and amaretti biscuits are flavored with apricot kernel extract rather than almonds. Pressed oil from these varieties is used as cooking oil.

Apricot kernels can sometimes have a strong and bitter taste. They are used in recipes for apricot jam, Italian biscuits and Amaretto liqueur. [requires citation] When consumed in excess, they can cause symptoms of cyanide poisoning, including nausea, fever, rash, headache, insomnia, increased thirst, weakness, lethargy, nervousness, various joint and muscle pains, low blood pressure.

In 1993, the New York State Department of Agriculture and Markets tested the cyanide content of two packets of 250-pound apricot kernels imported from Pakistan, which were sold in health food stores as a snack. The results showed that each pack, if consumed in full, contains at least twice the minimum lethal dose of cyanide for an adult. The packages were taken out of stores. Despite this, there were no deaths in the United States and only 1 severe toxicity caused by apricot kernels was reported between 1979 and 1998. On average, one apricot kernel contains about 0.5 mg of cyanide.

How do we prepare the apricot jam tart recipe?

Put the flour in a bowl and mix with the sugar, salt and baking powder.

Add eggs with butter cut into pieces at room temperature, mixing them all with your fingertips, do not use your palms until all the flour is incorporated.

Knead the dough until it sticks to your hands, wrap it in transparent foil and put it in the fridge where it is left for at least an hour. If you want it to be crispier, do not add baking powder.

Take three quarters of the dough and spread it out, I used a round cake pan for 25 cm, grease the tray with butter then spread the dough with the rolling pin, place it in the tray and then prick it with a fork.

Place the jam over the dough and level it. From the remaining dough, spread a sheet from which to cut strips and make the grate that we place over its jam.

If you have shapes, cut from the dough the figurines you like and decorate above the tart & hellip let your imagination run wild! & # 128539

Below you can see how I decorated the tart, I used some shapes. If you want to make a & bdquoclasica & rdquo tart, you can make that grid specific to tarts, from strips of dough. & # 128578

Baking the tart with apricot jam

Place the tray in the oven at 180 degrees Celsius, until it begins to brown on top.

When the apricot jam tart cools, sprinkle powdered sugar on top.

That's all, our recipe is ready, I gladly invite you to try it and come back and tell me how your recipe turned out. Stay close, because I will prepare many other delicious recipes. & # 128539

I can only wish you more cooking and good appetite!

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

Apricot puff

Preheat the oven to 200 degrees and insert a baking tray inside, to heat, for a few minutes.

Take 4 small glass or porcelain bowls (heat-resistant) and grease them with a little unsalted butter, then sprinkle inside them crushed almonds or brown caster sugar, removing the excess by turning the bowls.

Using a blender, mix the apricot halves, egg yolks, sour cream, sugar, vanilla extract and lemon juice.

Beat the egg whites until the composition is bound, in a deep bowl. Add the baking powder in the rain and continue until they become foam. Add the composition from the blender and mix using a spoon (do not mix much, as the composition is cut and the egg whites are left).

Divide the resulting composition evenly in the soufflé bowls. Using a knife, increase the tip to allow the soufflé to swell.

The bowls are placed on a hot baking tray and baked for 15 minutes (until golden and raised).

Apricots, the fragrant gift of summer. Apricot recipes for all tastes.

We are in the apricot season, fruit as good as it tastes and fragrant, as healthy. They can be consumed as such, but also in the form of preparations: cakes, compote, jams, ice cream, nectar, etc.

Apricot recipes for all tastes.

We are in the apricot season, fruits that are both tasty and fragrant, so healthy. They can be consumed as such, but also in the form of preparations: cakes, compote, jams, ice cream, nectar, etc.

In summer, the market stalls are full of apricots - round fruits, yellow-orange, with fluffy and velvety skin, with a pink tinge, fleshy flesh, sweet and fragrant. In our country, apricots ripen between July 1 and August 15. From apricots we can use everything: fruit, core, seeds and flowers. Fresh, preserved or dried, with an intense and particularly pleasant aroma, apricots are among the most appreciated fruits, being eaten with pleasure whatever & acircnd. From apricots are prepared: jam, compote, marmalade, jam, juice, syrup, nectar, apricot, brandy, pistil (dry paste, which can be stored for a long time) etc. They also have many uses in confectionery: ice cream, soufflé, sherbet, cakes, creams. The jam can be prepared both from green apricots and from mature apricots. Fresh apricot juice is a real natural tonic, refreshing in summer.

Apricot recipes for all tastes. Click on the links below to read the recipes:

Apricot tart with Valerie's food

Hello dear friends! Today I have an amazing recipe for you. It is a tart, but not a classic one, cooked in a special form, but a rustic one that is made very quickly and easily. I really liked the tart and Max said it was his favorite after the raspberry chocolate tart. I suggest you prepare it too, you can also use other fruits or berries that you like for this tart. I liked this combination because the crust of the dough and the cottage cheese were sweet and the apricots had a sour taste and matched perfectly. I hope you like today's recipe and prepare it with pleasure. Have a tasty day and enjoy it!


1 egg yolk
1 tablespoon almond flakes (optional)
1 tablespoon brown sugar


300 gr. - White flour
150 gr. - butter (cold)
100 gr. - powdered sugar
1 egg tied
1 teaspoon - vanilla essence
1/3 teaspoon - salt


500 gr. - apricots (small to medium sizes)
200 gr. - soft cow's cheese
50 gr. - raisins
50 gr. - powdered sugar
1 egg white


Powdered sugar

Video: Σφολιάτα Ήλιος. Άκης Πετρετζίκης


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