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Moms, grandparents with children and grandchildren, invite you to a fragrant and delicious recipe !!
- 1kg of quince
- 1 cup of sugar
- 1 lemon
- 1/2 teaspoon cinnamon
- 30g butter
- 2 sachets of vanilla sugar
Preparation time: less than 60 minutes
RECIPE PREPARATION Quince Puff:
Washed, diced quinces, boil them with sugar and 1 cup of water, after they have boiled very well, pass them with the vertical blender (if there is any water left, drain it), after the puree has cooled, mix with cinnamon, grated lemon peel and beaten egg whites with vanilla sugar and a pinch of salt;
divide the composition into forms greased with butter and leave in the oven for 30 minutes.
Serve powdered with sugar.
Quince paste & # 8211 Such a simple and tasty recipe. You only need 1 kg of quince and 600 g of sugar
Quince paste is loved by many, but not everyone dares to do it. For the brave I have a recipe received from my mother. Quince paste is delicious if made according to this recipe. In addition, it lasts a long time in the pantry. The recipe is explained step by step in the lines below.
Ingredients over quince paste:
How to prepare quince paste?
Wash the quinces well, to remove all the fluff from them, remove the stalks with seeds and cut them into 4. Boil the quinces in a pot. After boiling well and softening, pass them with a blender. We boil them again, but this time, we add the sugar. Leave them on the fire until all the sugar dissolves. When the quince paste is ready, we prepare the containers in which we will store it.
We wrap the bowls and pans with food foil. Pour the quince paste into the previously prepared containers. Store the quince paste in a cool place, mix it daily.
This quince paste became a favorite from the first moment I tasted it. It seemed very good to me, so every year I use my mother's recipe to stock up on quince paste. Even my children, who are very capricious, love this pasta.
I recommend you try it too. I am sure you will be delighted by its delicious taste. It would also be good to share the recipe with your friends. Maybe they want to try it too.
What does pelt mean?
Quince jam was also made (recipe here).
The quince house was not missing from our grandparents' households either. At home, pass through a sieve and quince pulp and result in an opaque paste that is poured into trays and left to set. Then it can be cut into pieces or rolled and filled with nuts recipe here.
Don't forget the quince compote for the winter & # 8211 old recipe without preservatives. You can find all the tips here.
As a child, I liked to smell quinces in the tree, they had a special smell, they were also the last fruits that ripen in the garden. Although the leaves were starting to fall, my grandfather said: I leave them a little longer, there will be more sunny days. It is a great thing to have quinces cooked naturally in the tree, not in shops or warehouses. They are much sweeter if the autumn sun sets.
From the ingredients below we obtained 2 jars of 300 ml of quince pellet (jelly).
Observation: the pellet is prepared from clear quince juice, obtained by straining boiled fruits. I suddenly make quince jam and marmalade.
- 1.5 kg quince
- 750 g of sugar
- & frac12 vanilla stick
- optional: 2-3 cloves, cinnamon (stick)
- 1 lemon
Quince tea - Korean recipe
Before using quince pieces for tea, the Koreans entrust them with sugar or honey.
& # 8211 1 quince
& # 8211 3-4 tablespoons sugar (or honey)
& # 8211 optional: ginger, cinnamon
Method of preparation
Wash the quince down. Cut it in half and remove the spine with the seeds.
If you bought quince from the store, remove the peel as well. If it comes from your own garden or other reliable source, do not peel it.
Cut the quince into small pieces, then into thin slices. Put them in a 1 liter glass jar. (Now you can put a few slices of ginger root and / or a little cinnamon).
Add a few tablespoons of sugar on top and close the jar. You can also use honey instead of sugar.
Put the jar in the fridge and let it sit for 2-3 days. During this time, the sugar will dissolve and the quinces will release the juice.
To make tea, put 1 tablespoon of juice and pieces of quince in a cup. Pour hot water over them and let them infuse.
The jar with pieces of quince and sugar can be stored in the refrigerator for up to 1 week.
Mogwa cha can also be prepared from slices of dried quince, boiled in water, or from quince powder (dried and ground) and hot water.
Quince tea is a special treat in the cold season. These fruits are rich in vitamin C, fiber (pectin), copper and iron.
The granular texture of the pulp is due to the tannins (catechins and epicatechins). These substances have the ability to bind to carcinogenic toxins in the colon and eliminate them from the body.
In addition, it protects the colonic mucosa, fights diarrhea and diverticulitis, helps lower cholesterol and body weight.
The special aroma of quince is due to some essential oils (limonene, linalool, furfural, vomifoliol, tulen, beta-ion, alpha-terpineol).
100 g of well-cooked quince provides 25% of the daily dose of vitamin C.
Quinces have anti-inflammatory and anti-allergic effects.
1. Modern Seoul, How to make korean quince tea at home: https://modernseoul.org/2014/11/28/how-to-make-korean-quince-tea-at-home/
2. Nutrition and You, Quince fruit nutrition facts: https://www.nutrition-and-you.com/quince-fruit.html
3. The Korea Herald, [Samia`s food facts and recipes] Quince or is it mogwa? http://www.koreaherald.com/view.php?ud=20081129000011
* 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.
Chocolate puff with quince
Chocolate puff with quince from: dark chocolate, sugar, butter, eggs, cocoa cream, starch, salt, almonds, quince, lemon, orange, cinnamon, honey, butter, anise, caramelized almonds, mint.
- 300 g dark chocolate
- 150 g sugar
- 65 g butter
- 6 eggs
- 50 ml cream
- 30 g cocoa
- 15 g starch
- 3 g salt
- 100 g almonds
- 3 drops
- a lemon
- one orange
- 5 g of cinnamon
- 30 ml honey
- caramelized almonds
Method of preparation:
Melt the chocolate and butter in a bain-marie. When the chocolate has melted, remove from the heat and allow to cool. In a larger bowl, mix the yolks with 50 g of sugar until they double in volume and turn white. Pour the chocolate and melted butter, add the ground almonds, cocoa mixed with starch and incorporate.
Mix the egg whites with the salt until they no longer fall off the arms of the mixer, place them over the mixture in the bowl and mix well with a spoon from the bottom up until they are completely incorporated into the composition.
Pour into a greased pan, put in the hot oven and bake on medium heat for 25 minutes without opening the oven door because leave the composition.
Put sliced quinces, an anise star, honey, cinnamon, juice and grated lemon and orange peel in a pot. Add a little water, boil until soft and then serve with the chocolate soufflé.
Sweet and fragrant quince jam recipe
Ingredients for sweet quince jam:
Grandma's recipe for quince jam
How to prepare sweet quince jam:
Wash and clean the quinces, this time we clean the quinces, including the peel. Cut the quinces into cubes or grate them on a grater, then sprinkle with lemon juice.
Put the water in a boiling pot and mix with the sugar until a syrup is obtained. It should not be left to boil for long because the syrup will boil along with the quinces.
Mix the syrup with the quinces and put everything to boil until the juice decreases and we notice that the jam begins to bind. Leave it on the fire for about 30 minutes, but stir continuously so that it does not stick to the bottom of the pot.
When the quince jam is ready, put it in clean, sterilized jars, close the jars and turn upside down. Cover the jars with quince jam with towels and allow to cool slowly. That is all. You have prepared the best quince jam for the winter!
Quince & # 8211 properties
Quince (Cydonia oblonga) is a fruit tree that can reach a height of up to 8 meters, has ovate and hairy leaves on the underside, large flowers, and large fruits with many seeds. The pulp of the quinces is dense, hard, but very fragrant. Here are the properties of quinces.
- Improve the immune system
- Stimulates appetite.
CAKE WITH CUT SWEET AND CARAMELIZED WALNUTS
I like to make quince jam every year. I never miss the closet and I love the smell of cinnamon that fills the house with flavors for the winter holidays.
A jar from last year was lost and I thought it would be very appropriate to bury a weekend for delicious cake with quince jam and caramelized nuts. It is an irresistible combination and you can hardly refrain from enjoying a slice full of extremely tasty pieces of quince and caramel wrapped walnuts placed in the middle of two fluffy and slightly syrupy vanilla tops.
For the countertop:
- 4 eggs
- 2 yolks
- 170 gr. sugar
- 150 gr. butter
- 4 tablespoons flour
- 2 tablespoons starch
- 1 teaspoon vanilla essence
For the cream:
- 250 gr. mascarpone
- 250 gr. whipped cream
- 2 tablespoons vanilla flavored powdered sugar
- 15 gr. gelatine
For the filling:
For glossy glaze:
- 70 ml. the water
- 100 ml. condensed milk
- 70 gr. granulated sugar
- 30 gr. vanilla flavored powdered sugar
- 80 gr. glucose syrup
- 10 gr. gelatine
- 150 gr. White chocolate
- red and yellow food coloring
For the countertop:
1 Put a bowl of water on low heat to create a steam bath and place a stainless steel bowl on top in which you mix eggs, yolks and caster sugar with a fork. Ideally, the mixture should not exceed 45 ° C, but if you do not have a thermometer at hand, it is enough to check the moment when the sugar has completely melted and set the bowl aside.
2 Melt the butter in the microwave for a few seconds then mix the eggs very well until they become frothy, turn white and triple in volume.
3 Incorporate the butter little by little, then add the vanilla essence and carefully add the sifted flour together with the cornstarch. Use a wooden spoon or a spatula and make as many movements as possible.
4 Divide the composition in two and bake the two tops for 25-30 minutes in the preheated oven at 180 ° C. I did not mention the wallpaper of the two trays because I used the silicone ones that do not require wallpaper , but if you use trays other than non-stick ones, I recommend that you grease them first with a little butter and place baking paper on top.
For the cream:
1 Moisturize 15 grams of gelatin in a little cold water for a few minutes, then rub 250 gr. of mascarpone with two tablespoons of vanilla flavored powdered sugar.
2 Beat the whipped cream separately and mix with the mascarpone foam and incorporate the melted gelatin for 5-10 seconds in the microwave in two tablespoons of milk.
For the filling:
1 Caramelize the walnuts with the sugar in a non-stick pan with the bottom as thick as possible and then turn them over on a silicone sheet. Let them cool well, then chop them as you wish, smaller or larger (I wanted to leave them a little bigger).
2 For mounting start with a layer of cream that spreads evenly on the bottom of a silicone tray, continue with one of the countertops that you can syrup very little, then spread a layer of jam and sprinkle with chopped walnuts. Distribute the rest of the cream evenly and finish with the second top. After a light syrup, leave the cake in the freezer for a few hours to harden enough so that after overturning you can easily place an appetizing layer of glossy icing with a mirror effect.
For glossy glaze:
1 Hydrate the gelatin for 5 minutes in 2-3 tablespoons of cold water.
2 Put on a low heat a saucepan in which you add water, sugar and 80 grams of liquid glucose, then let it boil for a few minutes, until the sugar and glucose are completely melted.
3 Remove from heat and add gelatin, stirring for a few seconds, until completely dissolved.
4 Pour the hot liquid over the chocolate, add the condensed milk and set aside for 5 minutes.
5 Prepare a hand blender and homogenize the composition so as to obtain a glossy and smooth icing, which I advise you to strain preventively, thus avoiding the appearance of any pieces of melted chocolate completely.
6 At the end, add the food coloring and set aside to cool until it reaches a temperature of 32-33 ° C.
7 Remove the frozen cake from the pan and pour the icing as quickly as possible. Leave it for a few minutes at room temperature, after which you can portion it and serve it eagerly with your loved ones.
Quince dish with chicken
Whether it is prepared only with meat, or a garnish is added to it, surely the sweet and sour taste of quince food will be to your family's liking.
Quince dish with chicken
- 700 g of chicken
- 2 drops
- 4 tablespoons sugar
- 3-4 tablespoons of oil
- 2 tablespoons starch or flour
- 1 teaspoon turmeric
- salt and pepper
Method of preparation
The first step is to prepare the quinces. They are well cleaned of down, washed, cut into slices and put in water with lemon juice to prevent their oxidation.
Then, in a well-heated pan, add the quince slices and leave for about 2-3 minutes on each side, until lightly browned. In the same oil, fry the chicken, seasoned with salt and pepper, for 4-5 minutes, on each side.
The caramelization of the sugar follows, over which 300 ml of water are then added and the caramel is boiled and dissolved. Then add the starch, diluted with a little water, and mix until it thickens. At the end, turmeric is added for extra flavor and color.
After the sauce has started to boil, add the chicken pieces and a little water and let it boil for about 10 minutes. After the chicken is ready, add the quinces and cook for another 5 minutes. If the sauce thickens too much, you can add more water.