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Scented baking powder

Scented baking powder

From childhood, ripe watermelon was always a delicacy in the cold winter days, when my grandmother served us roasted slices of golden pumpkin by the stove.
I prepared purine differently because I added some flavors.

  • 10 -12 slices of pumpkin (ludaie)
  • 2-3 tablespoons of honey, cinnamon, 1/2 glass of port wine
  • optional: brown sugar

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Aromatic baked Bostan:

- The pumpkin is cut into not thick slices, to penetrate more easily into the oven. We leave the shell at the base.

- Prepare the port wine syrup in which we put honey and a little cinnamon powder.

- Grease the slices well with this syrup with a brush and arrange them in the tray (I put foil underneath, but preferably put baking paper).

- Put it in the hot oven for about 30-40 minutes, until it is well cooked, the double is brown and brown. In the meantime, you can take it out of the oven from time to time and pour in the remaining syrup. In the end, those who like it sweeter can sprinkle with brown sugar and bake for another 5 minutes to caramelize the sugar.

-Serve hot.

RECIPES Baked corn flavored with garlic and parsley

It's a super easy recipe and corn goes great with butter, garlic and parsley.


corn - 6 cobs
butter - 100 grams, soft
parsley - 1/2 bunch
garlic - 1 head
salt - to taste

Preheat the oven to 180 degrees.

The butter at room temperature is mixed with finely chopped parsley, plenty of salt and garlic passed through the press. The butter prepared in this way is delicious, it can be eaten on toast or on different steaks.

Loosen all the leaves on the corn cobs and all those twigs.

Cut 6 large pieces of aluminum foil.

Put a corn cob on the foil, grease it abundantly with aromatic butter and wrap it well with aluminum foil.

The stews thus prepared are baked in the hot oven at 180 degrees for 25 minutes. In the last minutes you can carefully unwrap the aluminum foil and let the corn brown.

In a bowl, I rubbed the margarine foam with the mixer. You can put butter if you want a richer taste and you don't worry about your figure. It is important to be soft, but not molten. And most importantly, all ingredients must be at the same temperature.

Then I added the eggs, one by one. When the eggs were incorporated, I put the sugar mixed with vanilla sugar, mixing well until it dissolved completely. If you want, you can put powdered sugar.

The flour mixed with baking powder and a pinch of salt was added alternately with milk. A little flour, a little milk. When I put the flour, I turn off the mixer and mix lightly so that it doesn't fly everywhere.

The composition should be mixed very well, insisting on the bottom of the pot. Otherwise, most of the flour stays there.

At the end, I put the orange peel and mixed with a spatula.

I put the composition in two disposable trays and a metal one, not before greasing them well with butter. One of the secrets that Mrs. Kety told me was to grease the trays very well, with a thick layer of butter, about 2mm. I filled the trays in half and beat them a little on the worktop, so that the composition fits well.

I put the cake in the hot oven well before and baked it over medium heat. In an electric oven, select the temperature of 165-170 degrees Celsius. I placed it in the oven in the middle, neither too high nor too low and I kept it for about 55-60 minutes. Baking time is relative, depending on the oven. If you think it is browning too much, but it has not yet passed the straw test, cover it with baking paper.

After it was baked, I took it out of the pan and dusted it with sugar. And after it cooled, I cut a few slices.

What do you think, Santa liked the fluffy and fragrant cake I put next to the glass of milk?

I'm waiting for the answer in the comments. If you liked my fluffy and flavorful cake recipe, share it on Facebook for your friends! See you on Instagram.


Today we will do Panettone. This Italian cake is very fluffy, full of fruit and fragrant. Lemon, orange, rum, vanilla, all these flavors give it a wonderful taste.

500 grams of flour
100 grams of sugar
120 grams of soft butter
2 whole eggs
3 yolks
1 teaspoon salt
1 ml of panettone essence
the peel of a lemon
peel from an orange
180 ml of lukewarm water
60 ml of rum
10 grams of dry yeast
60 grams of dried cranberries
60 grams of golden raisins
60 grams of brown raisins
60 grams of dried goji

In a bowl put the eggs, egg yolks, orange peel and lemon peel, water and panettone essence. With a target we homogenize them well.

In the bowl of a mixer we put the flour, sugar, salt and yeast. We start the mixer enough to mix the dry ingredients, then gradually add the liquid ingredients.

When we have the dough formed, add the butter and continue to knead it for another 10-15 minutes. If you make the dough by hand, it will have to be kneaded more.

Put the dough in a bowl greased with oil and leave it to rise in a warm place for about an hour and a half, covered with cling film.

While the dough is growing, put the dried fruit in a bowl and put the rum over them. We let them hydrate, stirring occasionally in them.

When the dough has risen, put the hydrated fruit in it and incorporate them by hand. Put the dough in a deep panettone shape, 16 cm in size, lined with baking paper. Let it rise again in a warm place for another hour.

After the dough has risen, bake it at 180 degrees Celsius for about 40 minutes. After the first 40 minutes, check with a skewer stick if it is baked in the middle. If it is not baked, leave it for another 10 minutes.

When it is baked, take it out of the mold and let it cool completely.

Look how good it looks inside! It is a fluffy dough, full of fruit and so fragrant.

Baked pumpkin (doublets, pumpkin or game)

Winter is the season of the ripe pumpkin, of the stories told at the stove. I couldn't help but buy a whole pumpkin, and bring back the smell of freshly baked pumpkin in the kitchen. what perfumed my childhood for years.

Difficulty: low | Time: 1h 30 min

Homemade salami - aromatic.

Tasty salami for healthy snacks, meat, salt and spices - without any colorings and food additives!


-2.5 kg pork (neck)

-50 gr of rock salt (20 gr per 1 kg of meat)


1.Wash the meat well and dry it with paper towels. You can use any meat you want, it is important to be low in fat, so the salami comes out juicier.

2. Cut the meat into 1 cm thick slices, then thin strips.

3.Cut the garlic into small pieces and add them to the meat dish.

4. Add the spices and salt, then mix the meat very well. Press lightly with your hands, cover the container with a lid and refrigerate the meat for 1-2 days. The longer the meat stays marinated, the tastier the salami will be.

5.Put some of the marinated meat through the meat grinder or grind it with a blender. Thus, the salami will have larger, but also smaller pieces, which will fill the free spaces, if they are formed.

6. Next, intensively mix the minced meat with the meat pieces. You can put the meat in a plastic bag and beat it on the table or you can mix it well with your hands, kneading enough to obtain a homogeneous composition.

Careful! When mixing, the meat should not be more than 10-12 ° C. So you need to cool it periodically in the refrigerator or freezer.

7. Divide the meat composition into equal parts, you can use a scale. Form large meatballs and beat them with your palms to remove the air as well as possible.

8.Cut pieces of sleeve 35 cm long.

9. Put the meatballs in the sleeve and form salami bars. Roll them, tie one end with thread, and rotate the second one well before tying it.

10.Cut the thread and sleeve ends.

11. Put the salami back in the fridge for another 24 hours. If you do not have so much time available, you can marinate the meat for the first time only 12 hours, then form the salami and leave it in the fridge for 1 day.

12.Then you can cook the salami in the oven at 80-100 ° C for 2 hours in a multicooker or boil it in the pan. Put the salami in the pan with cold water and cook for 3 hours. The water in which the salami is boiled must not reach the boiling point, so it must not exceed 80 ° C. Use a cooking thermometer, if you have one. The temperature inside the salami bar must reach a maximum of 71-72 ° C. If the thermometer indicates more, cool the salami immediately.

13. Remove the boiled or baked salami, put it in a bag, then in a bowl with very cold water or ice. Change the water periodically.

14.After the salami cools, refrigerate for at least 5 hours.

Both boiled and baked salami is very tasty and certainly much healthier than the commercial one. You can prepare larger quantities and keep the salami in the freezer, we assure you that the taste does not change.

Aromatic and fluffy check & # 8211 Brilliant recipe, perfect for fasting days

2 cups flour, 1 cup mineral water, 1 cup sugar
½ cup of oil, 1 baking powder, 2 tablespoons cocoa
2 tablespoons fruit jam
Vanilla essence, grated lemon peel, lemon essence (or which flavor you like best)

Method of preparation:

Sift the flour with the baking powder and over these add the oil, mineral water, sugar, lemon peel and essences - mix with a whisk until they remain lumpy and you have obtained a homogeneous composition

Separate a part of the white composition - in which we put the 2 tablespoons of cocoa and fruit jam

We line a cake tray with baking paper - we put the white composition and then the black one - you can play with various patterns (it looks more beautiful when you cut it into slices) what you can do with a toothpick

Put in the oven for 35 - 40 minutes at 170 degrees - check before removing it (check with the toothpick - if the dough remains on the toothpick when you take it out of the cake then it is not done)

Remove the cake from the oven when it is ready and powder it with sugar or you can put fasting chocolate, melted or grated, depending on how you like it.

Autumn delicacy: baked pumpkin

caught up in the books, I didn't get to write to you about the kitchen & # 8230

I just started the pumpkin cure

The most delicious autumn food, my favorite natural cake.

Thank God we have so many facilities now. Until I bought an electric oven with a fan, I didn't know what goodness is hidden in a pumpkin. Now, it's a real treat. Wash the pumpkin well, cut it in half, clean it of seeds and cut it into thick slices and bake it with the fan at 200 degrees for 45 minutes.

My kids are licking their fingers & # 8230., And I'm glad to see how much pleasure they eat & # 8230.

Some people add all sorts of things to the baked pumpkin, but I like to feel its natural taste. some pumpkins are so sweet, some are softer, but that's nature & # 8230., so are we humans: some sweeter, some more sour-sour & # 8230 .

Scented autumn check

Preheat the oven to 180 degrees.
Put the coffee in a saucepan with the peeled pears, the cinnamon stick.
Leave on the fire for 10 minutes, then pass the pears with a blender.
Foam the butter together with the sugar, using a mixer.
Then add the eggs one at a time, the pear and coffee puree, the spices, the ground walnuts, the flour, the baking powder and the yoghurt.
Homogenize, put the composition in a cake pan and bake for 50-60 minutes at 170 degrees.
For the icing, froth the butter together with the powdered sugar and lemon essence.
Allow to cool, then cut the cake and add the icing between the 3 slices of cake.
Place the icing on top of the cake and decorate with pears and pistachios.


3 pears
1 cinnamon stick
250 ml coffee - espresso
100 g ground walnut kernels
200 g of salted butter at room temperature
225 g brown sugar
200 g flour
2 teaspoons baking powder
2 teaspoons vanilla essence Union
2 teaspoons spice mix: cinnamon, cloves, anise, allspice
50 g fat yogurt
4 eggs

For the glaze:
250 g salted butter at room temperature
2 teaspoons Unirea lemon essence
160 g powdered sugar with vanilla Union

Peasant Pumpkin Pie & # 8211 Fasting Recipe & # 8211 Like My Grandmother Did

This is a pie recipe from my grandmother. Despite the fact that the shape is strikingly similar to a cake, stduel or spinning, no, it is not one of them, but it is a peasant pie with zucchini.

We need the following ingredients:

  • 1.5kg pumpkin for pie - Turkish ludai
  • about 500 g of sugar
  • cinnamon - to taste
  • 3 tablespoons breadcrumbs or biscuits
  1. Wash the pumpkin, peel it and grate it.
  2. Put in a pot on the fire with half the amount of sugar. The rest of the sugar is added along the way depending on the taste of each one.
  3. It should be penetrated in a maximum of 20 minutes. Leave to cool.
  4. Warmly mix with breadcrumbs and cinnamon. If you find the composition too liquid, add a vanilla pudding powder or two tablespoons of starch.

Ingredients needed for the dough:

  • 600g cake flour (000)
  • 20 g of yeast
  • 3 tablespoons sugar
  • 6 tablespoons oil
  • a quarter teaspoon of salt
  • about 350 ml of warm water

Method of preparation

  • In a bowl put flour and make a small crater where the yeast dissolves with sugar and half the amount of warm water & # 8230.
  • immediately add the oil and salt, then mix, adding from time to time from the rest of the water until all the flour is incorporated.
  • Depending on what flour you use, the water will be too much or too little & don't rush to incorporate it all at once. You will know by the consistency of the dough if it reaches or needs more. The dough should be elastic and not too thick
  • Divide it into three and start working it immediately & # 8211 no need to leaven.
  • Grease the work table with a little oil and spread the dough in a rectangle depending on the length of the tray in which you are going to bake the pie. (my tray is 40 cm L). The sheet should be thin.
  • Cover the pie sheet with the right amount of pumpkin, then roll it & # 8230. Glue the ends and place it in the pan.
  • The tray should be well greased with oil. # 8230 is recommended to even grease the baking paper if you decide to use paper.
  • After placing the pie in the pan, grease it with oil & # 8230. Then bake it immediately.
  • The oven must be heated to 180 *. Bake for about 40-50 minutes, or until well browned. When you take it out of the oven, powder it with powdered sugar.

Let it print for 10 minutes, then you can indulge at will. Good appetite!