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Shocked grandmother's recipe
photo credit Tudor Raiciu
- Shocked grandmother's recipe
- 100 g strawberries
- 150 g frozen berries
- 1 teaspoon sugar
- 20 ml of fresh lemon juice
- 300 ml shock
Preparation time: less than 15 minutes
RECIPE PREPARATION Shocked grandmother's recipe with berries:
Shocked grandmother's recipe
Peel the strawberries
Add the ingredients in an Blend Activ blender, put the lid with blades
Let the ingredients blend for 45-60 seconds
Remove the blade cover
Add the ice and close with the TO GO lid
Pie with berries and apples
1. Mix the flour with the butter until smooth, then add the sugar, egg yolk and water to form a thick but homogeneous dough. Let it rest in the fridge for 20 minutes.
2. Meanwhile, clean the apples from the seeds and cut them into quarters, then into thin slices and put them on a high heat with a little water.
3. Add the sugar, mix, add the berries, mix lightly and add the cinnamon. Set the pot aside on the fire and let the juice drain.
4. Divide the dough into 2 equal parts and spread it into thin sheets the size of the shape. Put the first sheet on the bottom of the tray and add the edge over the fruit composition, then place the other sheet of dough on top. Grease with egg yolk mixed with a little water and prick the dough with a fork to remove steam from the inside during baking.
5. Bake in the oven at a temperature of 170 ° C for 45 - 50 minutes. At the end, sprinkle powdered sugar on top. Good appetite!
I don't think we need reasons to delight our taste buds with cake. But in order not to pretend that we are great lovers of sweets, we pretend to cook it and devour it only on special occasions. Honestly, I confess that we usually do not expect special events to eat cake, because every day is worth treating like a king.
However, as no anniversary escapes unscathed with this culinary delight, this time, the vegan cake with berries entered the scene at the rhythm of & # 8220La many years & # 8221. A lust, a pampering and a need on a special day. Because, why not, birthday is nature's way of telling us to eat cake.
Recipe: Vegan cake with cashew cream, tofu and berriesVegan berry cake
- 400 gr flour
- 2 sachets of baking powder
- 1 pinch of salt
- 500 ml soy milk with vanilla
- 200 gr raw sugar
- 120 ml of olive oil
- 150 gr ground walnuts
The powders, nuts and liquids are mixed and the composition is put in the shape of a cake. Bake in the oven: 40 minutes at 200 degrees. After it cools, cut the top in half. The lower part is syruped with syrup (water, rum and sugar), and the remaining part is crushed in a bowl (to avoid a bulging cake).
- 500 gr cashews
- 2 cans of simple tofu (without brine)
- 6 tablespoons raw sugar
- fresh or frozen berries
Cashew soaked in water for at least 4 hours, the sugar and the two cans of tofu are blended with a little water, until a homogeneous cream results.
2/3 of the resulting cream and 1/2 of the berries are blended.
1/3 of the remaining cream and berries are kept for garnish.
In the same form of baking, place the syrupy top. Put the fruit cream on the counter and level it. The crushed part of the countertop is placed over the cream and compacted with your fingers. Over this layer put the simple cream and decorate with the remaining fruit and a little crushed dough (if there is any left).
It is recommended that the cake, before serving, stay overnight in the refrigerator.
Did I make you want to?
The images in the article belong to me and, I admit, I barely refrained from tasting the delicious cake while photographing it.
Granny with semolina & # 8211 recipe for granny, Kaiserschmarren or császármorzsa
Granny with semolina & # 8211 recipe for granny, Kaiserschmarren or császármorzsa. Recipe for pancakes with semolina fried and broken in a pan, served with apricot or plum jam and vanilla powdered sugar. Imperial crumbs. An old dessert, simple and fast. Traditional Banat and Transylvanian dessert of Austro-Hungarian origin.
Șmora is without a doubt one of the fastest Transylvanian and Banat desserts, coming on the Austro-Hungarian chain. Smorni or şmora is a kind of thicker pancake that contains eggs, flour, semolina and milk. Fry over low heat in a skillet and break with 2 tablespoons or a spatula. Then serve powdered with vanilla powdered sugar and topping with apricot, plum, etc. jam.
Oana I published a few years ago the Austrian recipe for Kaiserschmarrn (Imperial Fririmituri) which is prepared only with flour, as her grandmother used to make it (the recipe here). Now it's my turn to show you how my grandmother made this wonderful dessert.
There is no original blackberry recipe. It can be made either with flour, or only with semolina, or with a combination of flour and semolina (a lot of semolina and less flour), the version that my grandmother made and the one that I also make.
About blackberries, blackberries, Kaiserschmarren or császármorzsa
There are several theories about the origin of this much-loved dessert. Some sources say the dessert was created for the wedding of Empress Sissi (Elizabeth I) to Emperor Franz Joseph I of Austria & # 8211 Grand Prince of Transylvania, Marquis of Moravia, Grand Duke of the Serbian Voivodeship, etc. (source).
Other theories claim that the dessert was created for Empress Sissi but that Emperor Franz Josef would have said that she is preoccupied with her figure and that she will not eat something so consistent, so she devoured the whole plate with broom on her own. Another variant says that at a hunting party this dessert was quickly embedded to the delight of the emperor. It is certain that the name of the dessert is related to the emperor (Kaiser).
Smoră or Kaiserschmarrn is found in almost all places in Austria but also in Hungary. Many Romanians discovered the snowshoe on the ski slopes and in the chalets in the Austrian Alps. Being so simple to prepare and so tasty, we have been making it for a long time at home (in Transylvania and Banat).
Grandma often made the main course of a hearty soup such as beans or mashed potatoes. From these quantities results 2-3 servings of semolina with semolina for dessert or 2 servings as a main course.
Snow white with berries
As far as I know, the best season to make cakes was winter. Maybe because my mother didn't have work outside, maybe because in winter you can afford to eat more calories, but I associate this season with grandma's pies, hot cakes and baking cakes at home. One of my favorite cakes I grew up with is snow white and I think I speak on behalf of many people. That's why, because the frost was still coming, I remembered it and thought that this week I would do it myself, slightly personalized.
I started with the sheets, for which I used 100 grams of fatty butter, 10 tablespoons of powdered sugar, 2 teaspoons of baking powder, 3 eggs, a small cup of milk, a pinch of salt, and about 25 tablespoons of flour , plus for the worktop.
First I mixed the soft butter with the powdered sugar, then I added the eggs.
Separately, I mixed the flour with the salt and baking powder and began to gradually incorporate it into the butter composition.
When the dough started to become firm, I gave up the mixer and kneaded by hand, until I obtained a soft dough, easy to handle.
Then I divided it into 3 parts, and started to spread the sheet. I chose to make mini cakes, so I cut circles, but the simplest option would be to keep the whole sheet and bake it, and then just assemble a cake, from which to cut at the end.
Bake each sheet separately, or a round of circles, on the pan greased with butter, then lined with flour for 10 minutes over medium heat.
In the end I got slightly browned and very tender sheets.
For the cream I started with the berries I made a puree of 150 grams of berries using the vertical blender.
Then I passed it through a sieve, leaving only the pulp of the fruit and set it aside.
Separately, I put a cup of milk in a saucepan, then I incorporated 5 tablespoons of grated flour. I put the pot on the steam bath and cooked until it thickened, stirring constantly with the whisk. After it got a good consistency, like a thicker ciulama, I let it cool.
In a bowl I mixed 150 grams of soft butter with 5-6 tablespoons of powdered sugar until creamy. Then I added the milk and flour mixture at room temperature.
After mixing, I added the peel of a lemon, the berry puree and mixed well. At the end I gradually poured the lemon juice.
Then I assembled each cake.
The simplest option is to assemble the whole sheets, 3 in number, and then leave the cake to cool for a few hours, then cut it as you like.
I kept a little berry puree to decorate the cakes.
For starters, heat the water with the sugar.
Cool the syrup a little, which boiled just enough to melt the caster sugar, and pour it over the fruit. Add the lemon juice over this mixture.
With the help of a submersible blender, such as the one from Bamix, we will mix and homogenize the syrup and the fruits.
We will take the mixture in which we have not yet incorporated air, the most important ingredient in an ice cream or sorbet, and we will put it in the cold for at least two hours, so as to make sure that it will have a temperature of 2-4 degrees. before putting it in the ice cream maker.
Once cooled, the berry sorbet mixture will go in the freezer. Without a good ice cream machine, such as the one from Magimix, we cannot call this mixture ice cream or sorbet, because the most important ingredient is air. Without the car we can only have air in sorbet or ice cream, using foam, if we want to make a perfect, for example.
Surprise bruschettas with berries
Learn how to make some surprise bruschettas, which instead of goat cheese and basil contain berries and powdered sugar.
Cut the bread into 1 cm thick slices, fry them in the toaster, or in the pan and grease each slice with a little unsalted butter, when the slices are still hot.
Rub the super cream of mascarpone cheese with 100 grams of powdered sugar and the contents of a vanilla ampoule, using a mixer, until you get a kind of sweet and fragrant foam.
Grease the slices with a thick layer of mascarpone. It is best to use a wooden spoon, not a knife, for styling "in waves".
Sprinkle raspberries, blackberries, blueberries, etc. over the cream cheese, without pressing on them, as they will stick to the cream cheese.
Powder the surprise bruschettas with powdered sugar and serve with tea or cold milk.
25 comments to & bdquoSocata & rdquo
shock or natural shock juice I like it very much. I did it or rather I am still waiting for it to be done. after I put it in the bottles I should check them from time to time as if not? I haven't known the recipe for several years, but my aunt gave it to me the other day.
Yes Alina, I mix lightly with a wooden spoon every day. I still have a bottle so you are my guest :).
My mom used to make elderberry juice long ago. I love it, wonderful flavor :))
It & # 39s true Ljilja, in Romania Coca-Cola company produced a juice with this flavor. It is called & quotFanta Socata & quot. Kisses from Romania!
to see if I understood correctly:
after the few days in the sun and daily mixing, can I put it in cans in the fridge? and then I have to do something for him? I just slip it in when I put it in the cold, and that's it. then it does not need to be mixed. so?
I went to the forest today and I picked up some shock, with the thought of making a shock, but I haven't done it before.
Yes, that's how it tastes and you realize that it's done after you put it in the fridge, it doesn't have to be mixed anymore. Write me how it turned out.
Amalia, please excuse me, but I'm so dizzy! am I going to put saccharin instead of sugar?
Oops, I don't know that & # 8230 I guess sugar helps with fermentation but saccharin & # 8230 I really don 't know, maybe girls help you if I read the comment :).
oooo, I know that, and I did, it's very good and refreshing, I can smell it, uffff, it's hard to be away
hi, new to the site, thanks.
good amalia. I would also have a request, can you tell me if I don't have five l jars I can also put in 5 l plastic bottles? and it's ok for babies too? (that is, in a year). congratulations to the new face of the site, super professional
Honestly I'm not very friendly with plastic:) & # 8230 better put in an enameled pot and above gauze & # 8230 as for babies I do not know because I do not :) can ask someone else & # 8230 thank you very much I hope to be friendlier than the blog. Nice weekend!
I am Romanian but I live in Spain in Madrid.
I have a cousin in Barcelona in a village and there in the forest I found shock. until I got home to Madrid I left the shock flower to dry.
I want to know if it's as good as the fresh flower
Ruxandra is not good only for tea, for shock.
I don't think there's anyone who says he doesn't like shock. it is the juice of childhood.
That's right, good thing you reminded me of her to make a portion :)).
I was talking to the nurse at the cabs, but she said something about yeast, did I understand? I don't really feel like making yeast. I don't remember how my grandmother used to do it as a child, and I honestly never did, but I really wish there was no yeast as far as I can see.
And put it in the sun on the balcony? Thank you very much for the answer!
I don't use yeast at all, I leave it on the balcony in the sun, it will ferment the shock alone, as far as I know the yeast hurts the fermentation process.
Yeast may be added but it is not needed. Only with saccharin does not ferment, you can try a compromise & # 8222sugar & # 8211 saccharin & # 8221. It can also be done with dried flowers, if we do not have fresh flowers.
After leaving the shock flowers with the lemon slices to soak in the sun for a few days, I decant the juice and pull it into plastic bottles of mineral water, put a few raisins in each bottle and screw the stopper well. I leave the bottles for another week, even two, in the dark and cool, after which the shock can be consumed.
Plastic bottles do not affect the taste of the shock, they are easier to handle and there is no danger that they will explode due to pressure, being very resistant. But be careful when we open the bottle to let the pressure come out slowly, otherwise we will spray everywhere with shock.
Mihai thanks for the tips!
Socata can also be made with honey instead of sugar (at 5 liters of water 250 grams of honey), otherwise the same procedure is done (only I do not put the lemons in shell with all & # 8211 unless they are organic & # 8230 & # 8211 but only their juice). It turns out delicious. Also after this recipe, when the shock was over, I made a few rounds with rose petals (from the ones for jam), with fresh pineapple core and raspberries. They turned out delicious and I had natural and cool juices all summer. I will try one by one with strawberries, cherries, apricots and peaches next summer. Now I'm getting ready to try dry shock (I have some supplies for juice and tea & # 8211 this is also super fragrant).
Polenta with honey and berries
I grew up with warm polenta, made by my grandmother, and with egg yolks, fried directly in the metal plate, with smoked cheese next to it. I couldn't wait to stick my fork in the hot cheese, to watch it stretch endlessly, to swallow everything in one gulp and to ask for another portion. Grandma looked at everything with satisfaction, anticipating and hoping to ask for the second portion. To this day, I prefer Grandma's polenta. Always watching her prepare the polenta, mixing it rigorously in the heavy powder, it seemed like a flower in my ear and I didn't understand why my mother avoided me when I pretended to be a hot polenta. I realized late that cooking a polenta is also an art, although I once managed to make a decent polenta in the microwave, but I was a student and any crazy thing was going on at the time.
We are used to serving polenta with sarmale, tochitura, some cheese, cream and so on. But if we take a closer look at the ideas of culinary bloggers, we might notice that polenta can be used in a variety of ways, in delicious recipes.
I suggest a sweet version, with honey and berries, for breakfast or lunch. A strange custom for me, but common in Poland: a sweet lunch.
150 gr corn, 100 gr butter, 250 gr raspberries, 125 gr blueberries, 200 strawberries, 100 ml honey, 1 tablespoon powdered sugar (optional)
The polenta is prepared a few hours before serving.
Boil 1 liter of water. When the water boils, add the cornmeal gradually, stirring constantly with a fork. Leave on very low heat for 15 minutes, stirring frequently. At the end, add 50 grams of butter, mix and remove from heat. Pour into a ceramic tray or bowl (mine was 31x21x6 cm), previously covered with baking paper. Leave to cool.
With the shape of a cake or a glass, cut circles into the polenta (or squares, to avoid wastage). Depending on the tray used and the thickness, the circles are cut into 2. Each polenta should be about 2 cm thick. I got 12 polenta circles (or 16 squares).
Fry the polenta in the remaining butter for about 2 minutes on each side. Serve with butter, honey or powdered sugar and berries.
We make a top of crushed biscuits and mixed with melted butter. Put it in detachable form and put it in the oven (for those who want more crunchy) for 10 minutes (or leave it so lightly soft, without being put in the oven). Remove and leave to cool.
Whip the liquid cream. Beat the vanilla sugar separately with the brown sugar (I ground it (powder) so that it melts faster, that's what I do with all cakes) with mascarpone cheese. The cream will come out easily. if you do not want the beige look of brown sugar, replace white sugar. Then add the whipped cream. A fairly consistent and fluffy mixture is obtained.
Then place all the cream mixture above and level. Put the berries on top. The syrup that left the berries to thaw or if not, a few tablespoons of water or fruit compote, is put on the fire together with a sachet of gelatin and according to the instructions on the package I made this jelly which I poured into warm thread over the already decorated fruit.
. Let it cool for a few hours and only after that, remove the detachable ring from the form.
It's easy and it's unbaked!