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Turkish Roll (2)

Turkish Roll (2)


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Put the milk, sugar, flour and margarine in a saucepan, mix well on the right heat until it boils (be careful not to lump the flour, first mix the sugar and flour, adding little by little, the milk). The result will be a pudding with a fairly bound consistency.

In a large oven tray sprinkle evenly 100 gr. of coconut.

Pour the pudding lightly over the coconut, very carefully.

Try using a spoon to spread it evenly in the tray without spoiling the layer of walnuts.

Mix whipped cream with milk (I replaced the mixture with whipped cream).

After the pudding has cooled, add the whipped cream with a wooden spoon, spreading it as evenly as possible.

Sprinkle the walnuts on top, then refrigerate the tray for at least two hours.

With the help of a knife, cut long strips which, with the help of a fork and your fingers, you roll easily forming mini-rolls.

1

I didn't use whipped cream anymore but I mixed 200ml of vegetable whipped cream

2

for the inside of the roll I caramelized 5 tablespoons of sugar, I put 4 tablespoons of ground walnuts and I spread the mixture in a thin layer on aluminum foil

3

when it cooled, I broke pieces and chopped them well, well

4

when rolling the strips, do not tighten the roll but roll it lightly

5

you can add a little hardener in the cream

6

I used 4 sachets of vanilla sugar (sarumana rivka) -3in cream, 1 in whipped cream


Bulgur pilaf ingredient

  • 300 grams of fine bulgur
  • 600 ml. of chicken or vegetable soup
  • 1 tablespoon olive oil
  • 60 grams of butter
  • 1 medium-sized onion (80 grams), chopped
  • 3 cloves garlic, chopped
  • 1 medium-sized carrot (100 grams), cut into small cubes
  • 1 large tomato, well cooked, peeled and grated on a large grater or 1 tablespoon of concentrated tomato paste
  • 2 tablespoons baked pepper paste or 1 red roasted pepper, peeled and finely chopped
  • 1-2 tablespoons of lemon juice
  • optional: ½ teaspoon grated cumin
  • optional: ½ teaspoon grated dried hot pepper flakes (biber pulp)
  • salt, pepper to taste
  • large chopped green parsley, to sprinkle at the end

How to prepare bulgur pilaf

1. Put the bulgur in a sieve and rinse it quickly under running cold water. We let it drain well and drain it.

2. For our bulgur pilaf, it is good to choose a pan with a thick bottom. I use a non-stick pan, it is helpful for such dishes. Heat the pan over medium-high heat and add the olive oil. When the oil is hot, add the butter to melt. Where you can use ghee (clarified butter), no more oil needed.

3. Once the butter has melted, add the chopped onion, garlic and carrot to the pan in which we will prepare our bulgur pilaf. Add 1 pinch of salt, mix and sauté the vegetables over low heat for about 7-8 minutes, until the onion softens well (becomes translucent).

4. After the vegetables have softened, add the peeled and grated tomato on a grater or 1 tablespoon of concentrated tomato paste. Also now add the pepper paste or 1 baked red pepper, chopped with a knife. Mix well and, optionally, add the hot pepper flakes and cumin (if using).

5. Immediately add the chicken or hot vegetable soup. As a last resort, we can prepare our bulgur pilaf with water, but obviously it will not be exactly the same. A basic soup can be prepared at home easily, from the cheapest ingredients, as I explained here.

6. In the liquid in which we will cook our bulgur pilaf, add 1-2 tablespoons of lemon juice, then season it with salt and pepper to taste.

Bulgur cooking

7. Add the bulgur to the liquid base, all at once. Cover the pan with the lid, leaving a little room for the steam to come out, and cook for 5 minutes over medium heat.

8. After the first 5 minutes, reduce the heat to a minimum, cover the pan well with the lid and let the bulgur simmer for another 7-10 minutes, until all the liquid in the pan is absorbed. We also check the indications on the package, the bulgur may need 12 to 15 minutes of cooking. If we look closely at our bulgur pilaf, we will notice on the surface some holes through which the steam comes out. That's what it should look like when it's ready. Turn off the heat, put the lid on and let the pilaf rest for 5 minutes.

SERVE

9. Before serving, loosen our bulgur pilaf with a fork. It unfolds nicely grain by grain, it will not be sticky at all. We present the pilaf on the table either in a casserole or on a plate that we arrange with volume. Let's not forget to sprinkle it with green parsley, chopped large, before offering it to diners. This bulgur pilaf is served hot, as a side dish to all kinds of meat dishes or just with cooked or grilled vegetables. I joined him to some Juicy skewers of chicken and vegetables, I also made a yogurt sauce with garlic and it was a delight!

Be useful to you, all my garnish recipes you can find them by clicking on the picture below.


Pancetta roll with Poa's fries Chef Foa's recipe

It crushes fresh herbs, so the aromas will be more intense, thanks to the essential oils of plants.

Mix them with butter, until you get a homogeneous paste that you spread well on the piece of meat, on all sides. For greater flavor, you can unwrap the roll and put this aromatic butter mixture on the inside as well. Roll it again, tie it tightly with string, sprinkle it with sea salt and pepper, sprinkle it with dry white wine, put it in a covered baking tray and put it in the oven at 150 ° C for 3 hours .

Towards the end, he discovers the preparation and raises the temperature to 220 ° C degrees to give it a reddish color, without burning it.

Cut the eggplant into rounds and cook it in the pan, in the fat from the roll.

For Foa’s fries, cut the potatoes into thin slices and sprinkle with olive oil in which you put the crushed garlic and a little salt. Put baking paper in a tray and place the potato slices. Bake for 10-15 minutes.

After removing them, put the Parmesan cheese on top and stir a little, so as not to crush them, but to let the flavors penetrate.

Serve a piece of roll with potatoes and eggplant, and depending on the taste, sprinkle pieces of hot peppers and chives on top.


How to bake dessert

Bake for 40 minutes at 180 ° C until nicely browned.

While the dessert is baking, prepare the syrup. After 20 minutes since I put the tray in the oven, put the pan with water and sugar for the syrup on the fire. of lemon.

We pour the hot syrup over the salt as soon as we take it out of the oven. It may seem that there is too much syrup but you will see that after cooling it will be absorbed. When it has cooled, we grease the surface with honey and sprinkle ground pistachios.

We eat cold baklava, after a few hours in the fridge. It is absolutely delicious, very sweet and syrupy, like most oriental sweets. Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Three appetizer rolls for the New Year's table!

Appetizer rolls are a wonderful dish that amazes and pleasantly surprises guests. Each of today's 3 recipes is tasty in its own way. You can prepare them in advance and put them in the freezer.

1. Roll with beets and salted herring

It is easy to make from the most affordable ingredients. The tasty and good-looking roll combines in itself a delicate sponge cake of beetroot and a delicious cream of cheese and herring.

INGREDIENT:

For the countertop:

-250 gr of boiled beets (without shell)

For the filling:

-300 gr of cream cheese

METHOD OF PREPARATION:

1. Pass the beetroot through the small grater.

2. Separate the egg whites from the yolks. Add the egg yolks to the beet bowl and transfer the egg whites to a clean, dry bowl.

3.Add salt and oil to the beet bowl, then stir.

4. Incorporate the starch, possibly the flour, and mix once more.

5. Beat the egg whites with the mixer until they become frothy, then add sugar and continue to mix with the mixer until you get a firm foam.

Advice. It is very important that the egg whites are beaten well. Thanks to the air in the egg whites you will get a fluffy top.

6. Transfer 1/3 of the egg white foam to the beet bowl and mix with a spatula or spoon. Then add the remaining foam and mix once more until smooth. The dough should remain fluffy.

7. Transfer and evenly distribute the dough on the tray lined with baking paper, until you get a rectangular top with approximate sizes of 28 * 38 cm.

Advice. Baking paper must be high quality and smooth. The top will stick to the greasy paper.

8. Put the tray in the preheated oven at 180 ° C for 13-15 minutes. Transfer the worktop to the chopper and allow to cool.

9.Crush the dill, cut the cucumbers into small cubes, transfer the ingredients to the bowl with the cream cheese and mix well.

10. Cover the countertop with the composition obtained.

11.Cut 2 herring fillets in half lengthwise and place them on one of the edges of the countertop.

12. Roll a roll, with the help of baking paper, wrap it in cling film and refrigerate for at least 1 hour or overnight.

13. Cut the roll into slices, place them nicely on the plate and serve the appetizer.

2.Spinach roll

An extraordinary roll! It perfectly replaces the sandwiches on the festive table and looks colorful and sensational. The soft sponge cake combines harmoniously with citrus-flavored cream cheese and spicy fish.

INGREDIENT:

For the countertop:

For the filling:

-300 gr of cream cheese

-1 tablespoon of lemon juice.

METHOD OF PREPARATION:

1. Squeeze the thawed liquid spinach.

Advice. You can use fresh spinach. In this case, the juice should not be drained.

2. Separate the egg whites from the yolks.

3.In the spinach bowl, add salt and yolks, then pass the ingredients with the blender vertically.

4. Incorporate the flour and mix.

5. Beat the egg whites with the mixer until you get a firm foam.

Advice. It is very important that the egg whites are beaten well, otherwise the countertop will not be fluffy enough.

6. Transfer 1/3 of the egg white foam to the spinach bowl and mix with a spatula or spoon. Then add the remaining foam and mix once more until smooth.

7. Transfer and evenly distribute the dough on the tray lined with baking paper, until you get a top with approximate sizes of 20 * 30 cm.

Advice. Baking paper must be high quality and smooth. The top will stick to the greasy paper.

8. Put the tray in the preheated oven up to 180 ° С for 10 minutes (do not bake the top for a long time, so as not to dry it).

9. Allow the countertop to cool, then turn the shredder over and remove the paper.

Advice. If you cannot peel off the paper, you need to moisten it with water, wait 5-7 minutes and try removing the paper again.

10.Mix the cream cheese with lemon juice.

Advice. If the cream cheese is very thick, add a little milk, cooking cream, fermented cream or mayonnaise.

11.Turn the top with the smooth surface down and cover it with an even layer of cream cheese.

12.Cut the fish into thin slices and place them on the surface of the countertop, avoiding the edge, so that the roll can better maintain its shape.

13. Roll a roll tightly, wrap it in cling film and refrigerate for 2 hours.

14. Cut the roll into slices and serve the appetizer.

3. Carrot roll

It is easy to prepare, but it looks very festive and good-looking. The aperitif will be to everyone's liking, from small to large. The festive carrot roll is fluffy and very tasty. The soft and fluffy top combines very well with the delicate cream.

INGREDIENT:

-300 gr of Philadelphia cream cheese

- ground black pepper - to taste

METHOD OF PREPARATION:

1. Pass the carrot through the large or medium grater.

2. Add the carrot to the pan heated with oil and 10 g of butter and simmer for 15 minutes under the lid over medium heat until soft. Stir regularly, not to burn.

3. Transfer the carrot to a bowl and allow to cool.

4. Separate the egg whites from the yolks. Add the yolks to the carrot bowl, season with black pepper and mix the composition.

5. In the bowl with the egg whites, add about 1 teaspoon of salt and beat them with the mixer for 5 minutes, until you get a firm foam.

6. Incorporate the egg whites in the carrot bowl in 2 parts and mix carefully with a spatula, until you get a homogeneous and fluffy composition.

7. Transfer and evenly distribute the dough on the tray (38 * 47 cm) lined with baking paper and bake the top in the preheated oven to 180 ° С for about 15 minutes.

8.Remove the countertop and let it cool for about 10 minutes.

9. Chop the dill and mix it with cream cheese.

Advice. You can also use another filling: cream cheese or grated cheese with mayonnaise and garlic.

10.Turn the worktop upside down and remove the baking paper.

11. Spread the filling over the entire surface, then roll a roll, helping yourself with the food foil.

Advice. If you run the roll with your hands, the worktop may crack.

12. Wrap the roll in cling film and refrigerate for 2-3 hours.


Video: Turkish Rolls. 10 minute Dessert Recipe. Quick u0026 Easy Turkish Rolls. Sultan Lokumu Rolls (July 2022).


Comments:

  1. Chanoch

    I gladly accept.

  2. Theophile

    It's a pity that I can't speak right now - I'm very busy. I'll be back - I will definitely express my opinion.

  3. Winefrith

    There is something about that, and it's a good idea. I am ready to support you.

  4. Helenus

    the magnificent idea



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