Strawberry compote with vanilla and ginger
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Ever since I heard about this recipe, I hurried to prepare it, how else, than with my improvements:) ... and I did well, for. that the compote is very fragrant!
- 3 l apa
- 300 gr. sugar
- 1 kg strawberries (but I think it works even better)
- 1 vanilla stick
- 1 piece of cleaned ginger
Preparation time: less than 60 minutes
RECIPE PREPARATION Strawberry compote with vanilla and ginger:
Put the water in a pot on the fire, together with the sugar and leave it until all the sugar melts. When the boiling point is reached, add the sliced ginger, the long-cut vanilla pod and the washed strawberries and water sources. Leave it to boil for another 10 minutes on a very low heat (the air bubbles in the compote should not appear, otherwise the strawberries will be crushed). Extinguish the fire and pour hot into sterilized jars in advance. Close tightly and put the bottom up for a few seconds to form a vacuum. Then return to normal and allow to cool slowly in beds.
Cardamom cake with strawberry jam
For the weekend that has just ended, I prepared a cheerful and tasty cake, Cake with cardamom and strawberry jam.
1/2 teaspoon ground green cardamom
I separated the yolks from the egg whites, beat the egg whites hard with a pinch of salt and then when the foam hardened I added the 8 tablespoons of sugar one by one and when the sugar melted, I put the foam aside.
I mixed the yolks with the ground green cardamom, then I added in turn (like mayonnaise) a tablespoon of oil.
I then added cocoa and flour mixed with baking powder, then I added a tablespoon of the egg whites over this mixture, until the composition softened, and at the end I added all the foam, mixing lightly with a spatula.
I put the dough in a tray lined with baking paper and put it in the oven until it passed the toothpick test. After the countertop was baked, I let it cool well, then I cut it long to get 2 countertops.
In a bowl I put ricotta that I mixed with powdered sugar and lemon juice, I mixed the mixture well and then I added 200 ml of whipped cream and that was my simple but tasty cream.
I placed the first top in the tray, I syruped it with syrup from the plum compote, I put a layer of strawberry jam, a generous layer of ricotta, the other top also syrupy, then the plums from the chopped compote and I finished with a layer of ricotta.
On top I decorated the cake with colored candies (Dr. Qetker) to give it a cheerful look.
Puff pastry with strawberries, rum and vanilla cream
1. Spread a sheet of tender dough of about 60 x 20cm, fold it and keep it in the fridge for 30 minutes. Cut discs of about 3x19cm from the sheet, put them on a baking tray greased with butter and prick them with a fork. Preheat the oven to 6 / 200˚C.
2. Meanwhile, marinate the strawberries in 3 tablespoons of rum, sugar, vanilla and mint.
3. Grease the dough sheets with egg and sprinkle with sugar. Bake for 15 minutes, until it grows and browns. Let cool.
4. Beat the whipped cream with the powdered sugar and the rest of the rum, until it hardens slightly. Put a sheet of dough on a plate, spread half the amount of whipped cream and a third of the strawberries, cover with another sheet of dough, and repeat as above with whipped cream and a third of the strawberries. Cover with the rest of the fruit and serve.
Strawberry Jam with Ginger and Vanilla
Again we come with a recipe of Strawberry Jam with Ginger and Vanilla . Already the title of the recipe will indicate the ingredients used to prepare it. Is a Strawberry jam very aromatic prepared and this with a rose wine, more precisely I used a Caloian Rose from Crama Oprisor. We recommend that you try the other variants of Sweety presented the other day, Strawberry Jam with Hot Peppers , Strawberry Jam with Champagne , Strawberry Jam with Brown Sugar , and definitely worth a try Strawberry Syrup with Ginger , as much as you can find strawberries on market.
ingredients Strawberry Jam with Ginger and Vanilla :
3 kg strawberries
3 kg of gelling sugar
6 sachets of vanilla sugar
800 g of lemon
750 ml Rose wine (I used Caloian Rose from Crama Oprisor)
50 g fresh ginger
Preparation of Strawberry Jam with Ginger and Vanilla :
Strawberries are cleaned of tails, washed and drained. Ginger is cleaned and thin sticks are cut. We give 1 kg of strawberries together with the cut ginger through a blender, or robot (or meat grinder with the smallest sieve), and the remaining 2 kg of strawberries will be cut into slices. In a larger saucepan, put the strawberries given in the blender, the chopped strawberries, the grated lemon peel, the gelling sugar and 750 ml of Rose wine and boil them. It will boil for 10 minutes from the beginning of the first boil (neither more nor less!). At the end add the vanilla sugar, remove the pan from the heat and add 1 teaspoon of salicylic or preservative powder (if you want add the preservative. If you use preservative powder you will put as much as it says on the instructions on the envelope). Put the strawberry jam in jars, close with lids, turn them upside down for 5 minutes and then place them between the beds in a dry dunst until the next day.
Strawberry soup with basil
Cold strawberry soup recipe with basil and sugar (sweet), prepared without fire, in a blender
Strawberry jam with lemon
Strawberry jam prepared with lemon and sugar
Strawberry cream-foam recipe, prepared with flour, honey and soy milk, flavored with vanilla
Strawberry and pineapple jam
Recipe for fresh strawberry and pineapple jam, prepared by boiling with gelling sugar
- 750 g of strawberries
- 750 g of fresh rhubarb
- about 3/4 cup of sugar
- 2 teaspoons of starch
- 1 vanilla stick
- a teaspoon of grated orange peel
- half a teaspoon of ground cinnamon
1. Rinse and remove the strawberry stalks, cut them in half lengthwise. Rinse the rhubarb well, clean and discard both ends, then slice the stems into 1-2 cm long pieces.
2. In a deep bowl, mix 3/4 cup sugar and starch. Add the strawberries and crush with a puree device, then cut the vanilla stick in 2 and put the halves in the bowl. Add orange peel, cinnamon and rhubarb. Cover and cook over medium heat for about 15-20 minutes, stirring occasionally, until the rhubarb becomes soft when you prick it. Taste and add more sugar if needed.
3. Finally, remove the vanilla sticks. Strawberry compote it is ready to be served immediately or to be put in jars for the cold season.
A little ice cream or maybe a few biscuits and you turned your banal grandmother's recipe into a dessert worthy of a super-woman of the 21st century!
Rhubarb and clafoutis compote with strawberries
Rhubarb and clafoutis compote with strawberries. With chocolate! Rhubarb and strawberries = match made in heaven. Strawberries I just like it raw or sweet. Not to mention strawberries cooked in cakes. They become completely dull and unsightly. Too bad for them! Instead, raw, as a topping, I can elevate any cake, pudding or cream no matter how bitter. What about ice cream? How good is the strawberry parfait! Only strawberries, vanilla powdered sugar and whipped cream. I have to do it these days.
Clafoutis & # 8211 a classic in French cuisine that I have loved since I know myself. Grandmother Buia made it with cherries and sour cherries. I make it with cherries and almonds (and marzipan pieces). I also tried it with apricots, peaches, plums or even compote fruits (winter). It comes out perfect every time! If I still bought rhubarb from the market, I said to use it in a clafoutis and in a compote.
Yes, rhubarb compote! Memories from childhood, from the holidays spent with the grandparents from Sibiu. In their garden grew rhubarb (there it is called & # 8222rabarber & # 8221 & # 8211 from the Saxons) with maaaari leaves and reddish stems. During the long summer, her great-grandmother made fresh compote from these stalks and kept it in the refrigerator. How fragrant and refreshing it was! Lemon slices and vanilla sticks floated in her compote. Sometimes he did it with cinnamon. Madness! He would put rhubarb compote with polonium in soup bowls and always warn me: make sure it's cold! Eat it slowly! It was like a lemonade. What can I say about how well this compote works with cheese and bread or with some steaks (in this case, vanilla is replaced with 1-2 cinnamon sticks). Traznet! In Transylvania and Banat, rhubarb has always been found in markets (and in gardens). I saw that they now brought through supermarkets. What else can be done with it? Strudele! Also in combination with lemon (grated peel) and vanilla. Or simple cakes like pandispan with fruit (as is made with cherries).
Clafoutisul is one of the fastest and simplest cakes. It is basically a thicker pancake batter that is poured over fresh fruit and baked for 40-50 minutes. Simple. The ingredients of this dough count: eggs, milk, natural cream, vanilla sugar and butter (for greased form). I saw in the last months that there is a so-called recipe circulating on the internet & # 8222smart cake & # 8221 & # 8211 fix this is clafoutis! Romanians like to change their name in movies and cakes. From now on, you should know that you made clafoutis! (although it should bear fruit).
Put the water with the sugar in a saucepan and leave it on low heat until the sugar melts. Increase the heat and boil until the syrup binds a little. Put the strawberries washed and cleaned of the tails, cover with a lid and reduce the heat, so that it boils for 10 minutes without boiling.
Put them in sterilized jars, seal them, turn the jar upside down for a few seconds (so hot), then leave it in a blanket to cool.
If you choose to prepare strawberry compote in a steam bath:
Put in each jar 4 tablespoons of sugar, strawberries in half, then cold water up. Put the lids on them or staple them and let them boil for 15 minutes (since the water starts to boil). Leave them in the water until the next day, then boil them for another 15 minutes.
Allow to cool, wipe and store in water.
The strawberry compote thus prepared is kept in a cool place, protected from the sun's rays.
2 ginger recipes that can help you get rid of the flu and cold
We use ginger to give a pleasant aroma to desserts, drinks or even meat dishes. Ginger is appreciated both for its unique taste and for its healing effects & # 8211 supports digestion, fights colds and nausea.
However, ginger can also have side effects, so it is not recommended for those suffering from certain diseases.
Ginger has long been used for medicinal purposes because:
- Suppress nausea
- Stimulates digestion
- Prevents the flu
- Reduces high cholesterol
- Eliminates the feeling of hangover
If consumed in high doses, ginger can have the following side effects:
Ginger should not be eaten by diabetics and those with gastric ulcers. Also, people taking warfarin, heparin, aspirin and other drugs that affect blood clotting should not eat ginger.
Ginger pudding recipe
- 750 gr apples
- 1 sachet of vanilla pudding
- 1 piece of fresh ginger (15 gr)
- Squeezed juice from a lemon
- 200 ml water, sugar (to taste)
Method of preparation:
We clean the apples and cut them into cubes. We clean the ginger and then we cut it very finely. Put the apples and ginger in a saucepan. Add 100 ml of water and cover the pan with a lid.
After a few minutes, add the squeezed juice of half a lemon and add a tablespoon of sugar. If necessary, we can add more sugar.
In 100 ml of water dissolve the pudding powder. Pour the pudding into the pan with apples and ginger and cook everything for about a minute.
This apple and ginger pudding relieves cold symptoms.
Ginger compote with nuts
- 1 kg of apples
- 15-20 g of fresh ginger
- 100 gr nuts, a tablespoon of jam
- Cinnamon, cloves, cardamom, anise
Method of preparation:
Peel the apples and cut them into cubes. We pour water over them so as to cover them. Add finely chopped ginger, chopped walnuts, a tablespoon of jam, 1/2 teaspoon ground cinnamon, anise, 2 cloves and two cardamom berries.
Put the apples on the stove and cook for about 5 minutes. Ginger compote with nuts is served both hot and cold.
Like pudding, this compote is suitable for those facing the flu and cold.
Strawberry compote with miniclatite
A recipe for strawberry compote with miniclatite from: strawberries, fine sugar, lemon juice, balsamic vinegar, butter, flour, salt, fine sugar, egg, vanilla extract, skim milk and vanilla ice cream.
- 500 g very ripe strawberries, cleaned
- 4 tablespoons fine sugar
- 2 tablespoons lemon juice
- a few drops of balsamic vinegar (optional)
- 25 g butter
- 140 g of flour, mix with 1 teaspoon baking powder
- 1 pinch of salt
- 1 tablespoon fine sugar, plus extra for sprinkling
- 1 egg tied
- 1 teaspoon vanilla extract
- 150 ml of skim milk
- vanilla ice cream, for serving
Method of preparation:
Cut the strawberries in two or four, if larger, and place in a saucepan with the sugar and lemon juice. Heat gently until the sugar dissolves, then bring to the boil. Put the lid on and boil for three minutes or until they turn a dark red. Allow to cool, then add balsamic vinegar, if used.
To get the best taste and the most golden color for pancakes, you need to use clarified butter. Melt the butter lightly in a saucepan, then pour the transparent yellow liquid into a bowl. Discard the white residue.
Sift the flour and salt into a bowl, then add the sugar. Make a hole in the middle in which an egg is broken and a little milk is poured. Mix well with a whisk until a homogeneous and thick composition is obtained, then incorporate the rest of the milk. Put a few tablespoons of sugar in a deep plate.
Heat a non-stick pan, then add a little clarified butter and tilt the pan so that the butter covers it completely. Put four large tablespoons of the composition, at a distance from each other, to obtain pancakes with a diameter of about 7 cm.
When air bubbles appear on the surface, turn to the other side and fry until they swell in the middle. Keep warm until all are fried. Sprinkle with sugar and serve with vanilla ice cream and strawberry compote.