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Pancakes with ricotta and cranberry jam

Pancakes with ricotta and cranberry jam


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Posted by LopFras in Sweets
18 Nov 2010 | 4021 views

A simple and festive recipe. Fast and tasty.

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Comments

on 18.11.2010, 22:05
welcome ... the appetizing pancakes you made

on 18.11.2010, 22:09
Grooozav !!!

on 18.11.2010, 22:10
Diviiiiiiiin ricotta and cranberries in delicious pancakes welcome and congratulations

on 19.11.2010, 10:00

on 19.11.2010, 12:39

View all comments (7)

Comments


Fasting pancakes with soy milk

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Fasting pancakes - tasty and fluffy

Sweets, Pancakes, Fasting pancakes 300 g flour 250 ml almond / soy / rice milk (any kind of vegetable milk) 150 ml mineral water 3 tablespoons sugar 1 teaspoon vanilla essence 2 tablespoons oil a pinch of salt frying oil jam / jam / fresh fruit

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Prepare the pancakes first according to the classic recipe. It would be preferable to make them in a larger pancake pan, so that you can fold them properly, so that the cream and blueberries also take place.

First we prepare the composition for pancakes. Break the eggs and beat them well, add the vanilla essence and orange peel, then pour the mineral water and flour mixed with the baking powder. In case you have obtained a thin composition, add flour until you feel that you have the desired consistency. Heat a pancake pan and bake the pancakes.
For the filling, mix ricotta with sour cream, sugar and orange peel and when you get a homogeneous composition, add the blueberries, but be careful not to crush them. Keep some blueberries to decorate.

We recommend eating them when they are cold, to better feel the aromas of orange and vanilla and crispy blueberries in fine cream.


Delicious croutons with ricotta

Crostini is prepared from slices of ciabatta (narrow Italian bread) toasted with a variety of salty and sweet toppings.

Method of preparation

To prepare croutons you need fresh ciabatta bread, cut it into thin slices and fry until it becomes crispy.

Allow the slices to cool, then grease with ricotta.

The key to these croutons are high quality ingredients such as extra-virgin olive oil and sea salt. Cover each slice with the desired ingredients.

The possibilities are endless!

1. Boiled egg and chives

2. Cucumbers, mint and dill

3. Smoked salmon and dill

4. Leek caramelized in butter

5. Strawberries and balsamic vinegar

6. Extra virgin olive oil, lemon peel and sea salt


The best toppings for pancakes. 7 ideas to try

If you are tired of pancakes with jam or Nutella and you want to try something else, here are some tasty ideas.

1. Maple syrup
Maple syrup goes great with all breakfast specialties, not just pancakes: waffles, skewers, oatmeal. Be careful not to miss the kitchen.

2. Honey
Of course, honey is also an option, especially since you can combine it with other ingredients: honey with nuts, for example, is a delicious choice.

3. Greek yogurt
It is a refreshing topping for some fluffy bananas. If you want, sweeten it with a little honey or maple syrup and throw your favorite ingredients on top.

4. Ice cream
Who said two desserts can't turn into one? Combine them for a great day treat.

5. Ricotta
The pancakes go great with a quality ricotta. Fortunately, it is an easy delicacy to prepare at home.

6. Whipped cream and fruit fresh
As summer is still coming, try pancakes with whipped cream and seasonal fruits: strawberries, cherries, berries. They will be a delight, we assure you of that.

7. Bananas, honey and nuts
A healthy and absolutely divine combination in taste, which goes great with pancakes.

Try some special pancake recipes:

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Pancakes with cheese and baked jam & # 8211 pudding

Pancakes with cheese and jam in the oven, built in layers. A very tasty pancake pudding, with lots of sour cream, apricot jam and raisins. Alternate a jam pancake with one with cheese and it looks very good in the section.

This dessert, pancakes with cheese and oven jam, my grandmother used to do it as a child. In the background is a mountain of pancakes with different fillings (usually alternating apricot jam with cow's cheese with raisins) covered with a thick layer of vanilla cream. Everything is au gratin and the final look is very attractive. Cut 2-3cm thick slices and each slice consists of slices!

Another pancake flour pudding is the simple one, with cottage cheese & # 8211 recipe here.

What I can say is that I fried them in a large pan with a diameter of 28 cm and so I was able to build them long in the form of baking. If you have smaller pans you will need to put 1 and a half pancakes or 2 rolled pancakes, one in extension of the other & # 8211 to fit the length of the terrine. My baking tin is 30 & # 21520 cm and about 6 cm deep. I used 16 large pancakes (4 layers of 4 pieces each). You may need 20-25 smaller pancakes and put 5 on each layer.


Searched words "pancake recipes"

Soak the oats in milk for an hour then drain the remaining milk. Mix the egg whites with the whole egg, vanilla sugar and cinnamon.

Beat the egg with a pinch of salt, mix with the yogurt and sweet cream. Gradually add the malai, stirring constantly

Kulibiac (or coulibiac) is a satiating dish, a seemingly unique combination of puff pastry, salmon, rice, hard-boiled eggs and spinach.

Pancakes: I got the recipe from GoodFood. It is perfect, it does not need any kind of intervention: the composition is too thick,

I saw this recipe on TV paprika prepared by Jaime Oliver for his little girls. I prepared it for my family and she did

Pancakes are one of the most popular desserts in the world. Almost every country has its own recipe according to which it makes them. The most common pancakes are those made with wheat flour, but in Poland or Germany

Mexican pancakes, Caprese salad, chicken wings with sour cream, cake filled with chocolate mousse. We wouldn't know what to choose first. So we send you the most interesting recipes this week and all you have to do is test them.

American pancakes, pancakes or fluffy pancakes. Each of us probably knows them by one of these names. You can combine them with fruits, jams and all kinds of flavors. They are delicious and can be prepared for both

When it comes to childhood, we most often remember the sweets that we can't wait for our mother to prepare, the sweets that we eat almost hot and with so much appetite because we didn't have the necessary patience until they got cold.

Between March 14 and April 30, Easter Lent takes place, the longest fast in the Christian-Orthodox calendar. There are a total of 48 days of fasting, so you may realize that it is not an easy task for anyone.

During Lent, we have the impression that there are only a few recipes, counted, that we can prepare. However, using the same foods, we can prepare many different recipes, which are more and more tasty.

Now, at the beginning of June, the sheep's cheese is fully available at the market, it is buttery, only good for filling for some tender and tasty pies.


What do we do with the dough

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".


Pancakes & # 8211 Basic recipe for pancakes

Pancakes are definitely one of the most beloved desserts in Romania. And from the world, of course, but in our country, it is a true cult of pancakes! Everyone loves them and I understand why: for most of us it means the taste of childhood and, along with jam, jam or chocolate, each pancake actually has a filling full of memories! And yet, sometimes we are afraid to grab pancakes: the composition comes out too thick, the bap is thin, it sticks, it comes out the thickness of a pie. So today I thought I would show you the basic recipe for pancakes and tell you all my tricks for perfect pancakes every time!

Ever since I can remember, Grandma Sia used to make us pancakes whenever we asked, even if that meant baking stacks of pancakes 2-3 times a week. And, I'm sure, your grandmothers did the same! Because it's not a child to refuse a pancake, especially if it is filled with chocolate or his favorite jam!

I always chose caspone jam as the pancake filling, my brother was a fan of apricot jam, and Luca… well Luca, predictably by the way, prefers pancakes with chocolate filling.


Can we replace cottage cheese with ricotta?

This question is asked by many readers. The answer: yes and no.

I have always insisted that ricotta (urda) is NOT the equivalent of cottage cheese and can NOT be replaced in papanasi recipes (cooked or fry), crullers or lap in the waist or at baked Easter (with or without dough). Why? Because ricotta is a dairy by-product obtained by boiling the remaining whey from the cheese, not having the qualities of the first: acidity, fat, texture. see here how to make cottage cheese and here how to make ricotta.

By heat treatment the ricotta becomes slightly floury and faded. But, in this recipe (Easter without baking), it has absolutely nothing if we use ricotta or urda instead of cottage cheese! Many Romanians abroad do not find cottage cheese exactly like the one at home and they do not even have time to prepare it, so they resort to creamy ricotta from the trade. In this case it is a happy choice because my Easter came out super creamy and delicate, with the consistency of vanilla mousse. It is quite similar to the classic "Cassata siciliana" except that it also has a fluffy sponge top and is not made with eggs.

I read a lot about Russian Easter (paskha) and I found out that, in the past, it was prepared with raw, untreated eggs. Until then, we also rubbed a raw yolk with sugar as children or we made strawberry mousse with raw egg whites and we didn't have anything fixed. Furthermore, homemade mayonnaise I only do it with raw yolks and it comes out great! The same is done Authentic tiramisu, also with raw eggs. Recently, the hygiene rules in the public diet require the pasteurization of eggs from these preparations. Good.

In many contemporary Easter recipes without baking (Russian) the cheese mixture with eggs and sugar is heated on the fire and the result is something strange, rubbery (this is because the proteins in the cheese are irreversibly denatured under the action of heat). I kept looking for better recipes and I found this one that only treats heat yolks (with hot cream), without subjecting the cheese to heat processing. I leave a video at the end with the source of inspiration for this recipe.

I used more cheese (ricotta) and less sugar because candied fruits and raisins are also very sweet. From the quantities below results an Easter without baking of approx. 18 cm diameter from which 8-12 slices can be cut.