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Pancakes with blackberry jam

Pancakes with blackberry jam


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We put the butter in a bowl and melt it, then let it cool. Seaparam eggs. Beat the egg whites until they become a hard foam with a pinch of salt. Mix the yolks with the sugar until they turn white. Put the melted butter, milk and milk over the yolks and mix them lightly. Add the baking powder, grated orange peel, essence, and at the end we put the flour in the rain and mix until it is all incorporated and we don't have lumps. Pour the egg whites over the mixture of yolks and mix them lightly with a spatula. We will get a dough of the consistency of lightly aerated pandispan.

Put a non-stick pan on the hot stove. Drain the oil, and with a napkin spread the oil. Put a polish of the composition in a well-heated pan, adjust the flame of the stove to be suitable and brown them on both sides.

We take them out with a spatula on a plate and they are ready to serve. We put a wonderful blackberry jam on them and enjoy them ...

Thank you Goodies from nature for giving me the opportunity to taste your delicious products!


2-3 cloves (optional) for flavor

blackberry will be washed in several water (just below the water jet) to remove impurities, then put in a enameled pan (not in dishes with damaged enamel, because the color of the jam will change), together with sugar and water on high heat for a start, until it boils and the sugar is melted, stirring constantly with a wooden spoon (not metallic, because the jam can be sweetened)

The fire is reduced after a while, foaming the jam from time to time,(or the formed foam can be removed when the jam has bound, as we wish).

For the special aroma, you can put in the jam while it is boiling, a few crushed cloves (1-2 pieces).

This jam is made quickly, because the fruits are not too juicy, being ready when syrup do what beads (a sign that the syrup is bound), and the fruits are transparent.

to final for an even more beautiful color, we will put lemon juice, still boiling Ten minutes together.

Blackberry jam it counts hot in the jars preheated in oven, we put them coverl and close hermetic, then we place them with mouth down on a warm bed (wrapped in a blanket) until they cool, put label with name and year when it is done Sweety and took him to the cold room.

Blackberry jam falls into the category of fine jams, being served on special occasions, when we have invited friends, in small plates with a glass of cold water in the shade on a terrace.


Pancakes with blackberry jam - Recipes

For me in the battle between pancakes and pancakes, the winner is pancakes!

I prefer to enjoy a fluffy, warm and fragrant pancake.

He will reveal a special recipe with Amarula.

Amarula is a drink obtained from the Marula fruit from South Africa. Maybe you also saw a video on youtube where the animals eat the Marula fruit and get a little dizzy! :)

If you haven't watched this video, I invite you to watch it by accessing this link and enjoy a funny video: https://www.youtube.com/watch?v=D5E5TjkDvU0

QUINTESSENCE:

(12-15 pieces)

  • Milk - 150 ml
  • Eggs - 8 pcs
  • Old - 100 g
  • White flour - 250 g
  • Amarula - 150 ml
  • Baking powder - 10 g
  • Salt - ½ teaspoon
  • Sunflower oil - 10 ml
  • Jam - I used green walnut jam and gogonele!

ALCHEMY:

First we separate the yolks from the whites.

We combine milk with amarula. Mix the flour with the baking powder and half the amount of salt.

Add the sugar over the yolks, beat them with a mixer, until the sugar dissolves.

Then we add ¼ of milk and ¼ of flour while mixing, after they have been incorporated, we repeat with ¼ of the amount of milk and flour, we mix until we obtain a homogeneous composition.

Add the rest of the salt over the egg whites and beat them hard. First 1 minute with the mixer at lower speed then a few minutes at high speed.

After we have the beaten egg whites, we incorporate very carefully in the composition of the beaten yolk with the rest of the ingredients.

Let the composition rest for 10 minutes.

Heat the pan, preferably Teflon low to medium heat. grease with oil, using a paper towel, then pour in the center of the pan a small polish of the composition.

We brown them on both sides. about 1-3 minutes on each side. We must make sure that the pancake gets a golden color and not a very dark one.

Serve them with jam, jam or chocolate cream. I chose green walnut jam and gogonele.


Blackberry jam cake

The blackberry or rug-de-mure, is a perennial shrub of the Rosaceae family. The fruits are fleshy, compound, reddish and sour at first, black and sweet when ripe. They are very tasty and are consumed as such when ripe, or you can prepare jams, jellies, compotes, syrups and even alcoholic beverages.
blackberry they have antioxidant, anticancer, detoxified, anti-inflammatory, digestive, healing, antibacterial properties. and so on They have been used since ancient times as a medicinal plant, originating in the Orient. There are currently over 100 species and over 1000 hybrid varieties.
They are very often used in the preparation of cakes, for decorating cakes, giving them a sweet-sour taste.

& Icirc & # 539i must:
225 g f & # 259in & # 259
250 g margarine & # 259
margarine for baking and cooking
1 l milk
4 sachets & # 539e vanilla & # 259r vanilla & # 537i 1 vial & # 259 essence & # 539 & # 259 vanilla
250 g zah & # 259r
8 or & # 259
& # 539ional: blackberry & # 539 & # 259 blackberry or blackberry sauce (crushed blackberries & icircn blender)
Preg & # 259te & # 537ti a & # 537a:
Cut the margarine for baking and cook a few pieces in a bain-marie. At the cold, in the meantime, whiten the foamy whites with a pinch of salt. Rub the egg yolks with the sugar and the vanilla sugar. Add the margarine (melted) for baking and cook over the egg whites. Sieve fine & # 259ina & # 537i o & icircncorporezi & icircn compozi & # 539ia de g & # 259lbenu & # 537uri & # 537i margarin & # 259. Add the milk.
After incorporating the milk, add the whipped cream to the whites. Stir with a spoon from top to bottom. The resulting composition is put in a tray greased with margarine (melted) and wallpapered with foil.
Bake for about 1 hour (you can even cook for 1 hour and 15 minutes for 15 minutes, if it doesn't seem to be baked). You do not have to open the oven door! When it is ready, leave it to cool and only after that cut it into cubes and powder it with sugar.
You can serve the cake with a blackberry sauce (or other fruit) or a sweet blackberry sauce.

Preparation: 40 minutes Baking: 60-70 minutes
Re & # 539et & # 259 by Luciana Stoian, Bucharest


Blackberry jam

A dessert like this blackberry jam has its place in every mother's pantry for the winter. Whether served for breakfast with a cup of tea, in various recipes with tarts or cakes or as a well-deserved dessert, blackberry jam is a delicacy that should not be missed. Here are the steps you need to follow!

Ingredients for blackberry jam:

2 kilograms of ripe blackberries
2.4 kilograms of caster sugar
560 milliliters of water
juice from 2 lemons
2 vanilla sticks / 4 sachets of vanilla sugar

steps to prepare blackberry jam:

1. In a large pot, add caster sugar and cold water. Fresh juice from 2 lemons is added here, to prevent the crystallization of the syrup that will form.

2. Cut the vanilla pod crosswise and add both the pod and the seeds to the pot. Open the stove over high heat and bring the composition to a boil, then leave for another 6 minutes. Stir constantly with a wooden spoon so that it does not stick to the pot.

3. Add the well-washed blackberries under a stream of cold water and drain beforehand. Mix gently so as not to crush them and froth the composition. Leave it on the fire for another 12 minutes from the moment it has reached the boiling point again. Extinguish the fire and cover the pot with a well-moistened and squeezed kitchen towel.

4. After the jam has cooled, remove the vanilla pod and place it in sterilized jars beforehand. You will need 4 jars of 800 milliliters or 8 of 400 milliliters. After filling the pantry with this culinary delight, you will notice how quickly the jars, one by one, start to disappear from the shelves, especially if you have family cravings.


Cheesecake with blackberry jam

To form the top, crush the biscuits with the help of a kitchen appliance (or the bottom of a glass). Over them we add 50gr sugar, 5gr vanilla essence, 5gr rum essence and melted butter.

In a tray with removable walls, press the biscuits all over the surface and then leave them in the fridge for 30 minutes to harden the top.

In a deep bowl add the cottage cheese, the rest of the vanilla and rum essence, 250gr sugar and mix well with the mixer.

Separately in a bowl soak the gelatin powder in milk for 10 minutes. Then add the bowl in a bain marie to spread the gelatin. Gradually add the gelatin over the cheese mixture, then mix the whipped cream with the rest of the ingredients.

Pour the cream over the cookie sheet and continue to leave it in the fridge for 4-5 hours or overnight.

In a frying pan over low heat add the frozen blackberries and 100g of sugar. Boil the jam for about 20-30 minutes. Leave to cool and serve with the cheesecake.


2-3 cloves (optional) for flavor

blackberry will be washed in several water (just below the water jet) to remove impurities, then put in a enameled pan (not in dishes with damaged enamel, because the color of the jam will change), together with sugar and water on high heat for a start, until it boils and the sugar is melted, stirring constantly with a wooden spoon (not metallic, because the jam can be sweetened)

The fire is reduced after a while, foaming the jam from time to time,(or the formed foam can be removed when the jam has bound, as we wish).

For the special aroma, you can put in the jam while it is boiling, a few crushed cloves (1-2 pieces).

This jam is made quickly, because the fruits are not too juicy, being ready when syrup do what beads (a sign that the syrup is bound), and the fruits are transparent.

to final for an even more beautiful color, we will put lemon juice, still boiling Ten minutes together.

Blackberry jam it counts hot in the jars preheated in oven, we put them coverl and close hermetic, then we place them with mouth down on a warm bed (wrapped in a blanket) until they cool, put label with name and year when it is done Sweety and took him to the cooler room.

Blackberry jam falls into the category of fine jams, being served on special occasions, when we have invited friends, in small plates with a glass of cold water in the shade on a terrace.


Blackberry jam, no sugar

I made a delicious blackberry jam and I've been sticking to the recipe for about a month. Here comes her time! Even if the blackberry season is almost over, they can be replaced with any fruit. It is important to follow the steps of the recipe and most importantly to respect the processes of sterilization of jars and airtight sealing. Because it does not contain sugar or preservatives, it is necessary to do so to destroy bacteria and preserve the taste of sweetness.

The sweetening is done according to the taste of each one and how sweet the fruits used are. There are fruits that require very little sweetening, or not at all and sour fruits, or that are not ripe enough that need more sweetener.

The jam is very tasty and flavorful, ideal to be served for breakfast, or to fill pancakes with it.

From the ingredients below came 11 jars of 250 g, plus a bowl for tasting.

INGREDIENT:

  • 3 kg of blackberries
  • 300 ml of water
  • 1/2 teaspoon cardamom
  • the juice of half a lemon
  • 7 tablespoons chia seeds
  • 150 g of dehydrated dates

METHOD OF PREPARATION:

1. To prepare sweetener we will cover the pitted dates with water, over which we put a spoonful of rum essence and leave them to hydrate for 10 & # 8211 12 hours. After this time, pour the dates together with the water in which they were in a blender and mix until it becomes like a paste.

2. Clean and wash the blackberries in several waters and put them in a large saucepan with a wide mouth. The wider the pan, the faster the jam boils and decreases. Pour 300 ml of water over the blackberries and put the pan on medium heat. When it starts to boil, add the date sweetener and the rest of the ingredients: cardamom, lemon juice and chia seeds.

3. Boil the jam for about 40-60 minutes, stirring often, depending on how much syrup you want to have. To check if the jam is ready, after chewing and removing the spoon and look carefully. If thick drops form that are difficult to detach from the spoon, it means that it is ready. Or we can put a drop on a plate, if it will keep its consistency and will not spread, the jam is ready. However, the jam must be more liquid, to remain with the whole fruit. When it cools, it will thicken more and become more viscous.

4. To sterilize the jars, first we wash them very well, and then we place them on a tray in the cold oven with the lids on, we turn the oven to 150 g and leave them for 15 minutes. Then we turn off the oven and let them cool.

5. Pour the hot jam into jars and close them tightly. In order to seal off very well, to withstand the sweetness as much as possible, we will put the jars in a large saucepan and cover them 3/4 with water. We start the fire, and from the moment the water starts to boil, we will leave them for 30 minutes.

6. Carefully remove them from the water and place them on the worktop covered with 2-3 kitchen towels, one on top of the other, with the lids down. Cover them well with a thicker towel to keep them warm. In the morning, turn the jars over and check the seal: press the middle of the lid with your thumb, the lid should be lightly pulled in and not click. If you have jars that click when you press them, you can leave them in front of you to eat the first ones, they will last less than the others.

Keep the jars of blackberry jam in a dark and cool place, ideally in a pantry. After opening, store the jar in the refrigerator.


Method of preparation

Apple cake

Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder

Cheese croissants

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.


Blackberry jam

My childhood favorite was the delicious blackberry jam.

This year I decided not to miss any fruit and to make jam from everything on the market.

And I made a little of each.
Blackberry jam was my favorite when I was a child, along with cherries.
But back then, blackberries were at the edge of the woods, they just had to be picked.
And I picked them with pleasure, even if my hands then looked like maps.
[ingredients title = & # 8221 Blackberry Jam Recipe & # 8211 Ingredients & # 8221]

Servings: 4 (320 gr jars)
Preparation time: 45 minutes
[preparation title = & # 8221 Blackberry Jam Recipe & # 8211 Preparation & # 8221]

We start by washing the blackberries.

We wash the blackberries in a lot of water to remove the impurities, which are not few, but we are careful not to loosen the blackberries.

Leave the blackberries in a sieve to drain, then put them in the bowl in which we will prepare the jam and sprinkle all the sugar over them.
We put the bowl in the fridge overnight, but from time to time we mix the blackberries with the sugar.
A significant part of the sugar will melt and a syrup of a very beautiful color will form.
The next day we put the pot on low heat at first, until all the sugar melts, then we increase the intensity of the fire and let the jam boil, stirring occasionally with a wooden spatula.

The foam didn't form at all, so I didn't have to stand with the paddle on the panda.
After 30 minutes we test the consistency of the syrup, putting a little jam in a plate and letting it cool.
The syrup bound quite quickly without using water.
We also drip a few grains of syrup on the edges of the plate to see if they will flow or not.

A few minutes before turning off the heat, add the lemon juice and mix gently in the bowl, then lift the bowl off the heat and put the jam in the well-washed and sterilized jars in the hot oven for 5-6 minutes.
We screw the lids and put the jars in the oven for 5 minutes with the fire on (150 degrees), then we leave them in the oven until the next day to cool slowly and only then we transfer them to the pantry, labeling them nicely.

NOTES

Another way to make jam is to first make a syrup from the entire amount of sugar plus 200-250 ml of water, and when the syrup is well bound, add the fruit.
I like the method I used more and I found that the syrup will be much better bound and the jam boils faster.
Lemon juice has the role of avoiding the crystallization of sugar after cooling the jams.



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