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Panacris plum cake

Panacris plum cake

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Divide the plums in half, sprinkle with 1 sachet of vanilla sugar and drain and leave to cool. Beat the eggs vigorously with the caster sugar, vanilla sugar, then add the oil, stirring constantly, also the milk. After the ingredients have been homogenized, add the sifted flour together with the baking powder, mixing / lightly until it is incorporated into the dough. The dough obtained is poured into a higher tray, lined with parchment paper. Quickly place the plums, so as not to sink into the dough, and place the tray in the oven, baking for approx. 15 minutes on high heat, then approx. 15 minutes on medium heat.

After passing the toothpick test, remove from the oven, leave to cool and powder with vanilla powdered sugar. It goes well with the afternoon coffee they have.

& # 8211 2 large eggs (or 3 small ones)
& # 8211 9 tablespoons oil
& # 8211 15 tablespoons grated wheat flour
& # 8211 10 tablespoons milk
& # 8211 10 tablespoons sugar
& # 8211 1 tablespoon vanilla sugar
& # 8211 1 teaspoon baking powder
& # 8211 a pinch of salt
& # 8211 grated peel of a lemon
& # 8211 700 gr of plums
For the crust:
& # 8211 75 gr butter
& # 8211 5 tablespoons flour
& # 8211 4 tablespoons sugar
& # 8211 1 tablespoon vanilla sugar

Beat the eggs together with a pinch of salt, sugar and vanilla sugar. Add the oil, grated lemon peel, milk and mix. At the end, add sifted flour, mixed with baking powder. The composition is poured into a tray lined with baking paper (tray size 35/25 cm). Put the plum halves over the composition. Sprinkle the crust on top, which is prepared as follows: butter (cold) is mixed with sugar, flour, baking powder and vanilla sugar. Mix with your fingertips until crumbs are obtained. Bake the cake at 180 degrees for 30-35 minutes. When it has cooled, cut the cake into squares or rhombuses and dust with powdered sugar.

Try this video recipe too

1. Knead a dough from the above ingredients, cover with a towel and let rise in the heat for 30 minutes.

2. Wash the plums, break them in half and remove the seeds. Put the milk, sugar and vanilla sugar on the fire and when it boils, add the semolina and lemon peel and let it swell for about 5 minutes, over low heat. Remove the pot from the heat, incorporate the yolks and allow the composition to cool.

3. Knead the dough once more, spread it in a greased tray, lifting it about 2 cm on the edges, cover and let it rise for another 15 minutes.

4. Crush the biscuits and sprinkle over the dough. Beat the egg whites, incorporate them into the semolina composition and spread the cream thus obtained over the dough, and place the plums on top.

5. Put the cake in the oven and bake for 65-70 minutes at 175 degrees C. After about 45 minutes, cover with aluminum foil so that it does not burn on the surface. After removing from the oven, sprinkle with sugar and vanilla sugar and allow to cool.


represents the degree to which the consumption of a certain food increases the amount of sugar and fat in the blood and, as a result, favors fattening, compared to that produced by the same amount of white bread.
As we eat, depending on the foods we eat, our blood sugar and fat levels rise.
Depending on this level, the body secretes insulin, which has the role of processing them. The amount of insulin secreted is directly proportional to the amount of sugar and fat in the blood and is secreted following an evaluation process, which the body does over a period of time.
The longer the time given to the evaluation process, the more correctly the body will assess the amount of insulin needed for processing. The shorter this time, the closer the approximate amount of secreted insulin is.
On the other hand, the higher the amount of sugar and fat in the blood, the lower the body's ability to secrete the insulin needed to process it. As a result, there will be an amount of unprocessed sugar and fat in the blood that will lead to fattening or even the onset of a disease called diabetes.
The time of analysis, as well as the ability to suddenly secrete a greater or lesser amount of insulin, are specific to each organism. That's why some of us gain weight and others don't, even though we eat the same way. That's why, after 40 years when the body starts to get tired, we usually gain weight.
Depending on the time of introduction into the blood and the amount of sugar they contain, the food received a glycemic index. This index divides food into "good food" and "bad food."

Important conclusions:

- it doesn't matter how much sugar and fat we put into the blood, it matters more how long they enter the bloodstream
- the higher the glycemic index of a food, the more "bad" that food is and will be avoided or its consumption will be as rare as possible
- if we consume a food from the category of the "bad" (in this diet it is possible) it is absolutely necessary to combine it with one or more foods from the category of the "good".
The glycemic index of a food varies depending on how it is prepared.
The following table shows the glycemic index of a large number of foods that you encounter in your daily life. These are grouped into categories and listed in ascending order of glycemic index.

Horny shit

Hello, my dears: I, instead of oil, put a packet of margarine and a glass of sour cream, they came out, super.

Alina N George Rusu, January 28, 2015

marilena, January 26, 2015

I made them, they were very good :)

Floryna Baptized, December 7, 2014

a cup of oil, half a cup of water and flour. "chef de cuisine" cup ii unit of measure?

Anik Stan, November 21, 2014

the best croissants come out with a little lard and borscht, in the middle a plum jam with walnuts

Lenuta Iftode, November 4, 2014

this is Anisoara, I also make them with borscht and instead of oil I put lard, they come out great!

Luci Bela, November 3, 2014

Catalina Olteanu, you can make biscuit salami with raisins, cubes of watermelon jam and orange peel that you can make yourself

Anisoara_Busuioc (Master chef), November 3, 2014

Instead of water you use borscht, they come out much better

Tudor Antonela, December 17, 2013

Catalina Olteanu, December 16, 2013

Rodica Andrei, December 16, 2013

shit you can find in the market obor at the new hall, upstairs .and in the old hall there are enough traders who sell pretty good and fresh shit

@Mihaela Ela, November 23, 2013

Good to find. I still tried to make these croissants today. as. the dough is sandy, the croissants are uneven. I don't think the photo matches the recipe. maybe you have a better hand than me and your horns come out. Good luck with that.

Mihaela Ela, November 23, 2013

Now I wanted to do them too. but it's like you made me think.

Rsc Carmen, November 22, 2013

I made them tonight. but they didn't come out like the ones in the photo. a greasy, sandy dough came out. so when you say how much flour it contains, what does it mean? something is wrong: my shell or photo posted. my shell was not white it was brown. ))

Maria Velcu, November 22, 2013

Rsc Carmen, November 22, 2013

The shit can be found in Romanian stores opened in Italy or Carrefour centers. In these shopping centers there are many Romanian products starting with bacon and ending with vegetable stew.

maria popa, November 22, 2013

instead of water I used borscht and they came out perfectly good

monica_sadean, November 22, 2013

I make the same ingredients, but without yeast. I'm fff tender.

Anca Iacomi, November 22, 2013

For this weekend, I will do them too. D with plum jam mixed with crushed walnuts, unfortunately I can't find the shit either. D

Herman_Monica (Chef de cuisine), November 7, 2013

I like! I will try this recipe to see how it turns out!

constanta proca (Chef de cuisine), November 7, 2013

Valy Ancuta, November 7, 2013

I assure you, they come out great, I tried them

Leny Tanase, November 7, 2013

Persida Chelaru, November 7, 2013

Maria Strecheanu, October 6, 2013

Tudor Antonela, October 5, 2013

I will definitely try them, but I will put jam instead of shit because I can't find it here.


Khachapuri from: flour, milk, yeast, salt, sugar, oil, cheese, eggs.


  • 400 g of flour
  • 100 ml of milk
  • 160 ml of water
  • an envelope of dry yeast
  • a teaspoon of salt
  • a teaspoon of powdered sugar
  • 2 tablespoons oil

For the filling:

Method of preparation:

In the bowl of a robot put the flour, salt, sugar, yeast, oil and mix. Heat the milk and water, add it to the flour mixture and knead for 5-7 minutes. Let the dough rise for 90 minutes.

The raised dough is divided into three. Spread three sheets of 20 cm in diameter, distribute the cheese and turn the edges inwards, giving the boat an elongated shape. Leave for 30 minutes.

Wash the plums, break them in half, remove the seeds and sprinkle 50 g of sugar over them.
Rub the butter butter, add salt and the rest of the sugar and continue to mix until the sugar melts. Incorporate the flour mixed with baking powder and zeamil and, at the end, the beaten egg whites.

Grease a pan with butter, sprinkle the breadcrumbs and spread half of the dough. Place in the hot oven and bake for 10 minutes at 180 degrees C, then remove from the oven. Cover with plums, spread the rest of the dough on top and sprinkle with chopped almonds. Bake for another 40 minutes and when ready, powder with powdered sugar mixed with vanilla.

Low sugar fruits - berries and cherries

Raspberries, blueberries, blackberries and currants are excellent fruits both in terms of nutrients and in terms of caloric intake and low glycemic index, which recommends them for consumption to people with diabetes and those on a diet.

These berries contain a large amount of vitamin C and precious antioxidants, fiber, vitamin K, folic acid, Omega 3 and Omega 6 fatty acids. Cherries have a low glycemic index, although they taste sweet, but are rich sources of vitamin A and C, plus they have very few calories, so they are excellent in the diet. Of course, in amounts of common sense.

Mango and plum cake

The responsibility for this recipe belongs exclusively to Ms. Ecaterina Sandu.

Method of preparation

Beat eggs with sugar and salt powder until you get a homogeneous composition.

Add the grated orange peel.

Mix the butter at room temperature with the egg mixture.

Incorporate the flour and baking powder with a spatula, taking care not to form lumps.

Cut and peel the mango then cut in half the pulp obtained into small cubes and add them over the cake batter.

Line an oven tray with a layer of butter and a layer of flour then pour the dough.

Slice the remaining mango and place it in the pan.

Add sliced ​​plums and sprinkle with vanilla sugar and cinnamon (as desired).

Bake in the oven heated to 175C / gas 4 for 30-40 minutes or until it passes the toothpick test.

Allow to cool, (if you don't have appetizers in the house) portioned, decorated with powdered sugar and served.

How to make the Mimosa dessert. Recipe and method of preparation

Mimosa is one of the most popular cakes among housewives, so we thought you should know how to make this dessert. Here is the recipe and how to prepare it, everything to make the Mimosa dessert for your loved ones.

Many of you may still know the dessert called Albinita or Ungureasca, it is certain that it must be tried. Here's what you need to know!

To prepare the sheets needed for the Mimosa cake, it is necessary to put butter, milk, sugar, honey and egg in a pan. Put everything in a small bun and stir continuously for 10 minutes, until you get a foam.

After you get that composition, let it cool, then mix the baking powder with sifted flour. Add honey.

Knead the dough and divide it into four equal parts, because these will be the sheets for the cake.

Spread four sheets and bake them one at a time on the back of a tray, which has previously been greased with butter. Put the sheets in the hot oven until they are browned. Remove the baked sheets and allow them to cool.

To prepare the cream needed for the Mimoza cake, mix flour, milk and yolks with a fork. Put all these ingredients in a saucepan over low heat, stirring constantly. At the end, add the vanilla essence, mix very well and let the cream cool.

Meanwhile, froth the butter with the sugar and add everything over the mixture that has cooled in the meantime. Mix all the ingredients well, because it is necessary to obtain a cream that has a consistency similar to honey. The cream will be divided into two equal parts, which you will use when assembling the cake.

Now, it's time to assemble, so there isn't much time left until we can taste it. Of course, to do this, put a sheet over which to put the cream. Repeat the procedure with another sheet, jam, foil, cream and at the end again a sheet, to seal the whole cake.

You can taste the cake now, but if you want it to be even better, you will leave it cold overnight. Also, put a wooden bottom and a weight over the cake, to press it very well. At the end, you can sprinkle powdered sugar on it.

What you need to know about irritable bowel syndrome:

  • It is a disease whose cause is not known exactly and the usual investigations do not reveal anything unusual.
  • Establishing the diagnosis of irritable bowel syndrome requires performing essential investigations to eliminate other diseases that may cause the same symptoms.
  • For the elderly, a colonoscopy is especially essential, which allows the exclusion of severe diseases, primarily colon cancer.
  • Irritable bowel syndrome is a disease in which symptoms can persist for a long time, even for years, despite the diet and possibly the administration of some drugs.
  • Although it is an annoying condition, Irritable bowel syndrome is not a serious disease (no one died because of it) and it is not a communicable disease.
  • The net improvement of the symptoms can be obtained through a balanced lifestyle, with regular meals, avoiding excesses, balance between work and rest, avoiding sedentary lifestyle.
  • Every patient with an irritable bowel syndrome is unique in its own way. What is good for one patient may cause trouble for another. Eating the same food can sometimes cause digestive problems, sometimes not. Therefore, a very strict diet is useless.

Video: Panacris Highlights #2 (August 2022).