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How to replace refined sugar
Sweet fresh fruits, vegetables and berries(apples, pears, carrots, pumpkin, grapes, bananas) and puree from them is the best option for replacing sugar.
Dried fruits(raisins, dried apricots, dates, dried persimmons, dried bananas, etc., not to be confused with candied fruits) - an excellent sweet alternative to refined sugar.
Honey– ideal for sweets that do not require heating honey to high temperatures. You can also grease or soak ready-made baked goods with it, if you are not a fan of heated honey.
Date paste and raisin paste(dates/raisins beaten with water) – a very simple and very sweet option. Suitable for almost all recipes, it is an excellent alternative to honey if for some reason you do not use it. Adds caramel flavor and aroma to baked goods. Depending on the consistency, you can make an impregnation for the crust, a filling for a pie or roll, cream, and caramel.
Stevia (stevioside)– honey herb and extract from it, a natural sugar substitute. It is 100-300 times sweeter than sugar, has an anti-caries effect and contains 0 calories. It has a light herbal flavor that is not noticeable when using citrus fruits, spices or heat treatment. In addition to the amazing sweetness of this herb, it also has impressive healing properties. Suitable for any desserts, pastries, drinks. One of the disadvantages is that stevia does not caramelize during heat treatment.
Jerusalem artichoke syrup– made from tubers of the Jerusalem artichoke plant and water (sometimes with the addition of lemon juice). Perfectly replaces honey and sugar in baked goods and desserts, drinks, cereals, etc. Has a low glycemic index.
Carob– powder made from the bark of the carob tree, which tastes like sweet cinnamon and cocoa. It has natural sweetness, does not contain caffeine, and does not cause allergies. Used in recipes as an alternative to cocoa, for decorating and sweetening ready-made desserts (for example, from cottage cheese), making chocolate and icing.
Maple syrup, liquid grape sugar, agave syrup– popular, but not the best due to the high fructose content, natural sugar substitutes that came to us from the USA and Canada. Replace honey and sugar in any recipes. It is recommended not to indulge in them in large quantities.
Read more about natural sugar substitutes in my community discussions.
Table of proportions of replacing sugar with natural sweeteners in baked goods*
*The table shows approximate proportions; they may vary depending on the recipe.
Cakes, pastries
Carrot and pineapple cake
Spicy, aromatic, filling and very tasty cake! It can also be prepared without a cream layer, like a cupcake.
Ingredients
For the crust
140 g flour
70 g walnuts (chopped)
2 tsp cinnamon
1 tsp baking powder
½ tsp. ground ginger
½ tsp. nutmeg
½ tsp. vanilla
2 eggs
100 ml odorless vegetable oil
2 medium carrots (finely grated)
¾ tbsp. fresh pineapple pieces (can be replaced with raisins)
2 tbsp. honey (or ¼ tsp stevia powder)
For filling:
400 g high fat sour cream
2 tbsp. honey
¼ tsp. vanilla
Preparation
Preheat the oven to 180°C. Grease a cake pan with a diameter of 18 cm.
Mix all dry ingredients in a bowl.
Add grated carrots and pineapple pieces to them, mix with a spoon.
Separately, mix butter, honey and eggs (with a fork or whisk).
Add mixture to dry ingredients and stir.
Pour the dough into the prepared pan and smooth the surface. Bake for about 55 minutes, until toothpick comes out dry. After 45 minutes, check to see if the top is burning, cover with parchment if necessary.
Cool the finished cake in the pan for 10 minutes, then turn out onto a wire rack and let cool completely.
For the cream: beat all ingredients with a mixer.
Cut the cake lengthwise into two halves. If desired, you can lightly soak the crust with orange or pineapple juice. Coat the cake with cream, put the other half on top, coat the top and sides of the cake. Decorate as desired. Let stand in the refrigerator for about an hour to soak.
Ginger “Potato”
A great treat! The taste is very similar to the classic potato cake with a spicy ginger note. It is very easy to prepare and does not require baking. Ginger is considered an excellent remedy for boosting immunity, is extremely beneficial for the nervous system, and stimulates digestion. In its raw form, we will retain all its benefits.
Ingredients
200 g dates
½ tbsp. almonds
10 g fresh ginger root
2 tbsp. cocoa + some for decoration
1 tsp food grade rose water* (optional)
Preparation
Peel the dates; Peel the ginger and cut it into small pieces.
Mix all ingredients, except cocoa and rose water, in a powerful blender (or pass through a meat grinder with a fine attachment) until a homogeneous sticky mass is obtained without pieces.
Place the mixture in a bowl and add cocoa and rose water by hand. To stir thoroughly.
Using your hands, form thick “potatoes” into sticks, sprinkle the remaining cocoa on top through a strainer and put in the refrigerator for 2 hours.
Store in an airtight container in the refrigerator for up to 1 week.
Date pie with walnuts
A hearty, aromatic and very tasty pie. Dates are simply incomparable in baking, and their combination with walnuts has long become a classic.
Ingredients
1 tbsp. chopped pitted dates
1/2 tbsp. boiling water
1 and 3/4 tbsp. flour
1 tbsp. chopped roasted walnuts
3/4 tsp. soda
1/4 tsp. salt
1 egg
1/4 tbsp. odorless vegetable oil
4 tbsp. butter
2 tsp apple cider vinegar
2 tsp vanilla extract
for glaze
juice of ¼ lemon
1 tbsp. honey
Preparation
Pour boiling water over the dates and leave for 10 minutes.
Preheat the oven to 160°C.
Mix all dry ingredients, reserving ¼ tbsp. nuts for decoration.
Blend the dates and water in a blender to a paste consistency. Add all other wet ingredients and beat again. Using a spoon, combine the dry and wet mixtures and mix.
Pour the mixture into a silicone mold (or a regular one lined with parchment paper) and smooth it out.
Bake for about 40-45 minutes, check with a toothpick for doneness. Cool the cake completely in the pan. Then remove and pour glaze (lemon juice mixed with honey) on top. Garnish with remaining nuts and serve.
Almond tart with yogurt and berries
Very juicy, nutty and creamy! Light flourless almond base that just melts in your mouth! A great treat that's easy to prepare. The top berry layer can be changed depending on the season for other berries or fruits.
Ingredients
2 tbsp. almond flour (or ground almonds)
¼ tbsp. coconut oil or butter
1 protein
¼ tsp. salt
2 tbsp. plain thick yogurt (such as Greek) or cream cheese (such as ricotta or mascarpone)
3 tbsp. honey or maple syrup
½ tsp. vanilla extract
2 tbsp. fresh raspberries or chopped strawberries
Preparation
Preheat the oven to 180°C. Prepare a silicone tart mold with a diameter of 20 cm.
Mix almond flour, salt, egg white, oil and 1 tbsp. honey
Place the resulting dough into the mold, spreading it evenly over the bottom and sides with your hands.
Bake for about 10-15 minutes. until light brown. Cool completely in the pan before adding the filling.
Mix yogurt with remaining honey and vanilla extract.
Spread the mixture onto the almond crust. Top with berries or seasonal fruits. Cool before serving.
Berry cashew cake
The most delicate cashew cream invites you to the most daring variations: chocolate and citrus, berries and mint, vanilla and tropical fruits... And this beauty does not require baking and does not contain flour!
Ingredients
for the crust
1 tbsp. oatmeal
1 tbsp. cocoa
juice and pulp of 1 orange (remove membranes)
7 dates
For filling
280g cashews (2 tbsp), soaked overnight
3 tbsp. honey
1 tbsp. lemon juice
¾ tbsp. water
2 tbsp. coconut oil (or more cashews, or less water)
1 tbsp. any berries (fresh or frozen)
Preparation
Cover a transparent mold with a diameter of about 18 cm with cling film (so that the edges hang down).
Mix all ingredients for the crust in a blender.
Place the dough on the bottom of the pan and spread evenly.
In a clean blender, beat all ingredients for the filling, except berries, until smooth, creamy and homogeneous. Check for sweetness.
Place the cream in a bowl and stir in the berries by hand. Leave a few pieces for decoration. If you are using frozen berries, defrost them first and drain off any excess juice.
Place the finished filling in an even layer on the base.
Place in the freezer overnight.
15 minutes before serving, remove the cake from the freezer, remove it from the pan, trim the edges of the film, decorate (I used orange juice, honey and coconut oil for icing) and serve.
Double layer yoghurt cake
A light base and a creamy layer that tastes like a creamy ice cream... Any berries, of course! No baking and no flour. Wonderful hearty cake!
Ingredients
For the bottom layer
¼ tbsp. (20 g) rolled oats (fine or medium grind)
20 g walnuts (chopped)
40 g black currants
½ tbsp. honey
For the middle layer
90 g mascarpone cheese (or other creamy cheese)
70 g Greek yoghurt (or other naturally thick yoghurt)
a pinch of vanilla
1/8 tsp stevia powder
For decoration
100 g black currants
Preparation
Mix ingredients for bottom layer. You can just use a spoon, after crushing the oatmeal a little.
Separately, manually mix the ingredients for the middle layer.
Cover the mold (mine is 10x10cm) with cling film along with the sides so that the edges hang down.
Place and press the oat mixture evenly onto the bottom.
Place the cream mixture on top and spread into an even layer with a spoon.
Cover the mold with a lid or film and put it in the refrigerator for several hours.
Before serving, remove from the mold (by the overhanging ends of the film), cut into portions and lay out a layer of berries.
Cottage cheese apple pie
I really like the combination of cottage cheese and rye flour in this tasty and healthy pie. You can use pears instead of apples, they will work great with them too!
Ingredients
1 tbsp. finely ground oatmeal (or oatmeal)
½ tbsp. rye flour
½ tsp. soda
½ tsp. cinnamon
½ tsp. vanilla
125 ml sour cream or natural yoghurt
1 egg
200 g pasty cottage cheese
2 tbsp. liquid honey (or agave or maple syrup)
3 apples
Preparation
Preheat the oven to 180°C.
Lightly rub the oatmeal with your hands. Mix all dry ingredients in a bowl.
Separately, lightly beat the egg; add sour cream or yogurt, 1 tbsp. honey (syrup), cottage cheese and mix.
Combine both mixtures and stir.
Place the dough in a baking dish (20-22 cm in diameter), smooth it out with your hands (the dough will be thick).
Peel the apples, cut into thin slices and place on the dough.
Bake for 40 minutes. Cool in the pan.
Pour the remaining honey over the finished pie.
Chocolate nut brownie
An airy base with almost no flour, crispy chocolate pieces and delicate cream.
Ingredients
4 squirrels
120 g walnuts
1 tsp flour
¼ tsp. lemon juice
150 g dates or prunes
2 tsp cocoa
40 g dark chocolate 99%
50 ml milk or water
100 g whipped cream for decoration
Preparation
Preheat the oven to 220°C.
Dry the walnuts in a dry frying pan and chop into crumbs.
Beat the whites with lemon juice to stiff peaks.
Stir nuts and flour into the whites and mix.
Lightly (!) sprinkle 16 baking pans with a diameter of 6 cm with flour.
Divide the dough into the molds. Bake for 5 minutes.
For the cream, beat dates or prunes with milk or water to a paste, add cocoa and mix.
Allow the finished cake halves to cool slightly, then very carefully remove from the molds.
Brush each half with melted dark chocolate.
Place cream on 8 halves and cover them with the remaining halves on top.
Garnish with whipped cream. Cool before serving.
Cupcakes, cookies
Banana cupcake
Incomparable, moist cake with the divine aroma of baked bananas and cinnamon! Only ripe bananas and raisins add sweetness to it.
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There are many recipes for diet cakes without sugar and flour, but this particular option received the name “Favorite”. I carefully selected the ingredients to get a dessert that is not inferior to regular, non-diet cakes. I think I completed the task!
The cakes turn out quite sweet and soft. Baked perfectly. The cream is also sweet, but with the delicate sourness of prunes. Actually, cottage cheese, banana and prunes are already a wonderful combination... Let's cook!
Ingredients:
- Oatmeal (or flour) - 16 tbsp.
- Cocoa - 4 tbsp.
- Low fat milk (1.5%) - 150 ml.
- Chicken eggs - 2 pcs.
- Dates - 150 gr.
- Banana - 1 pc.
- Low-fat cottage cheese (soft) - 150 gr.
- Prunes - 100 gr.
- Nuts (almonds for decoration) - 30 gr.
- Soda - 1 tsp.
- Lemon juice or vinegar - 1 tsp.
Preparation:
Wash dates and prunes and pour boiling water over them. Let the dried fruits remain in this state for 20-30 minutes. They will become much softer, and the dates will also be easier to peel.
Grind the oatmeal in a blender or coffee grinder. You can, of course, use oatmeal right away.
Add cocoa. We use quite a lot of it because we need to disguise the oatmeal (then no one will guess that our diet cake is made from it!)
Stir the mixture.
Beat the milk, eggs and pitted dates in a blender. The result is a sweet mass that needs to be added to the dough.
Stir everything well and add soda (quench it with lemon juice or vinegar).
Now you need to mentally divide the dough into three parts. Place each piece on baking paper or a silicone mat (if you have small-diameter silicone cake pans, great!)
Distribute the dough evenly, as if spreading it on a mat or paper. And put it in a preheated oven at 180 degrees.
In 7-10 minutes the cake will be absolutely ready. You will understand this by the fact that its top will become dense and elastic. Bake the other two cakes in the same way (try to get them the same size).
A small life hack: you can very easily remove the cake from the paper or mat. To do this, transfer the cake onto a towel or wire rack directly with the mat. Place cake side down so the mat is on top. And carefully remove it! That is, we do not remove the cake from the mat, but the mat from the cake (which is much simpler).
Make a cream. To do this, finely chop the prunes and mix with cottage cheese.
Add banana, cut into small pieces.
Mix everything well. The cream is ready!
Once the cakes have cooled completely, you can begin assembling.
Divide the cream into 3 parts. Apply one portion to each cake layer and distribute evenly.
Collect the entire cake this way.
Place the last layer of cake, smooth side up.
People suffering from diabetes are forced to give up many of their usual pleasures. The need to follow a strict diet does not allow you to enjoy sweet baked goods.
But by adhering to certain restrictions, diabetics can please themselves with equally delicious baked goods without sugar.
Basic baking rules
There are some restrictions in preparing flour dishes for patients with diabetes:
What kind of flour can I use?
If you have diabetes mellitus, both type 1 and 2, the consumption of wheat products is prohibited. It contains a lot of fast carbohydrates.
Flour in the arsenal of products for diabetics should have a glycemic index of no more than 50 units.
Products with an index of more than 70 should be completely excluded, as they contribute to an increase in blood sugar. Occasionally you can use whole grain grinding.
Different types of flour can diversify baked goods, changing their taste - amaranth will give the dish a nutty flavor, and coconut will make baked goods especially fluffy.
For diabetes mellitus, you can cook from the following types:
- whole grain – GI (glycemic index) 60 units;
- buckwheat – 45 units;
- coconut – 40 units;
- oatmeal – 40 units;
- linen – 30 units;
- from amaranth – 50 units;
- spelled – 40 units;
- from soy – 45 units.
Prohibited species:
- wheat – 80 units;
- rice – 75 units;
- corn – 75 units;
- from barley – 65 units.
The most suitable option for patients with diabetes is rye. This is one of the lowest calorie types (290 kcal). In addition, rye is rich in vitamins A and B, fiber and microelements (calcium, potassium, copper)
Oatmeal is higher in calories, but is beneficial for diabetics due to its ability to cleanse the body of cholesterol and reduce the concentration of sugar in the blood. The beneficial properties of oatmeal include its positive effect on the digestive process and its content of vitamin B, selenium and magnesium.
Buckwheat has the same calorie content as oatmeal, but surpasses it in the composition of nutrients. So, buckwheat contains a lot of folic and nicotinic acid, iron, manganese and zinc. It also contains a lot of copper and B vitamins.
The use of flaxseed is also justified in a diabetic's diet. This type has a low glycemic index and contains few calories (260 kcal). Eating products made from flaxseed flour helps to lose weight, eliminate cholesterol, and normalize the functioning of the heart and gastrointestinal tract.
Amaranth flour has twice the calcium content of milk and provides the body with the daily requirement of protein. Low calorie content and the ability to lower blood sugar make it a desirable product in the arsenal of patients with diabetes of any type.
Allowed sweeteners
It is generally accepted that all food for diabetics must be unsweetened. This is wrong. Of course, patients are prohibited from consuming sugar, but it can be replaced with a sweetener.
Natural plant-based sugar substitutes include licorice and stevia. Stevia makes delicious porridges and drinks, and you can add it to baked goods. It is recognized as the best sweetener for diabetics. Licorice is also used to add sweetness to desserts. Such substitutes will also be useful for healthy people.
Even special sugar substitutes have been created for diabetics:
- Fructose– a highly soluble natural sweetener in water. Almost twice as sweet as sugar.
- Xylitol- Sources include corn and wood chips. This white powder is an excellent substitute for sugar, but can cause digestive upset. Dose per day 15 g.
- Sorbitol– transparent powder made from rowan fruits. Less sweet than sugar, but quite high in calories and the dose per day should not be more than 40 g. May have a laxative effect.
It is better to avoid using artificial sweeteners.
These include:
- Aspartame- much sweeter than sugar and contains few calories, but it can only be consumed after consulting with your doctor. Aspartame should not be included in the diet if you have high blood pressure, sleep problems or suffer from Parkinson's disease.
- Saccharin– an artificial sweetener that loses its properties during heat treatment. Prohibited for liver and kidney problems. Often sold mixed with other sweeteners.
- Cyclamate– more than 20 times sweeter than sugar. Sold mixed with saccharin. Using cyclamate can harm your bladder.
Therefore, it is better to give preference to natural sweeteners such as stevia and fructose.
Delicious recipes
Having decided on the type of flour and sweetener, you can start preparing safe and tasty baked goods. There are many low-calorie recipes that do not take much time and diversify the usual menu of diabetics.
Cupcakes
When on a diet, there is absolutely no need to give up delicious and tender muffins:
Pie
When planning to cook a pie, you should think carefully about the filling options.
For safe baking it is good to use:
Bananas, fresh and dried grapes, and sweet pears are not suitable for filling.
Now you can start baking:
Rolls can be prepared with fruit, cottage cheese filling or appetizers with chicken breasts.
You will need: 250 ml low-fat kefir, 500 g rye flour, half a pack of margarine, soda, a little salt.
Option 1 for filling: make puree from sour apples and plums, add sweetener and a pinch of cinnamon.
Filling option 2: finely chop the boiled chicken breast and mix with crushed nuts and chopped prunes. Add a couple of tablespoons of low-fat natural yogurt.
Grind margarine with kefir, add dry ingredients and knead the dough. Cool it and roll it into a layer. For chicken filling, the layer should be thicker. Spread the chosen filling over the dough and roll up the roll. Bake for 40-50 minutes. You will get a beautiful and delicate roll (see photo)
Cookie
You don't have to give up cookies at all.
After all, there are a lot of tasty and healthy recipes for diabetics:
Tiramisu
Even such a famous dessert as tiramisu may appear on the table.
You will need: crackers, sweetener, Philadelphia cream cheese (you can use Mascarpone), low-fat cottage cheese, 10% cream, vanillin.
Mix cream cheese with cottage cheese and cream, add sweetener and vanillin. Soak crackers in unsweetened black tea and place on a plate. Spread cream cheese on top. Then another layer of cookies. Number of layers as desired. Cool the finished dessert.
Carrot pudding "Ryzhik"
You will need: egg, 500 g carrots, tbsp. a spoonful of vegetable oil, 70 g low-fat cottage cheese, a couple of spoons of sour cream, 4 tbsp. spoons of milk, sweetener, grated ginger, spices.
Soak finely grated carrots in water and squeeze well. Simmer with butter and milk for 15 minutes. Separate the white from the yolk and beat with sweetener. Grind the cottage cheese well with the yolk. Combine everything with carrots. Distribute the mixture into greased and spiced pans. Bake for 30-40 minutes.
Pancakes and pancakes made from buckwheat and rye flour
You can bake thin golden brown pancakes from healthy buckwheat or rye flour:
Video recipe with charlotte for diabetics:
Memo for diabetics
You need to enjoy baked goods in compliance with certain rules:
- You should not cook a large amount of baked goods at one time. It is better to bake a portioned pie rather than a whole baking sheet.
- You can allow yourself pies and cookies no more than twice a week, and not eat them every day.
- It is better to limit yourself to one piece of pie and treat the rest to family members.
- The concentration of glucose in the blood should be measured before eating baked goods and half an hour later.
Principles of nutrition for type 2 diabetes in the video by Dr. Malysheva:
Any type of diabetes is not a reason to refuse original dishes. You can always choose a baking recipe that will not harm you and will look decent even on the holiday table.
But, despite the safety and large selection, you should not get carried away with flour products. Excessive consumption of baked goods can affect your health.
How much sweets do you eat?
Scientists have proven that this product is addictive and stimulates the centers responsible for pleasure.
How to eat desserts without consuming sugar?
We have made a selection of 7 sweet dishes that do not contain sugar, bon appetit!
Stick to proper nutrition and!
The norm recommended by nutritionists for women is 5 teaspoons of sugar per day, for men - 9 teaspoons. And, of course, you need to take into account all sugar, and not just granulated sugar added to tea, or refined sugar in its pure form. A large amount of sugar is found in baked goods and sweets, packaged juices and ketchups and other store-bought sauces. Therefore, it’s time to learn how to cook some popular dishes without sugar, such as cottage cheese casserole and cheesecakes. And what can you still drink tea with?
Cottage cheese casserole
In order for the cottage cheese casserole to turn out sweet, it is not at all necessary to add sugar to it! It is better to use natural sweeteners, such as bananas. Just mix the curd mass with banana puree and put it in the oven. If you want variety, replace the banana with nutmeg or add a generous handful of raisins instead.
We will need:
⚫ Cottage cheese – 300 g
⚫ Pumpkin – 300 g
⚫ Banana – 1 pc.
⚫ Eggs – 2 pcs.
⚫ Salt - a pinch
⚫ Semolina – 3 tbsp. l.
⚫ Cream – 130 ml
⚫ Cinnamon – to taste
A hand blender will help blend the ingredients until smooth.
Peel the pumpkin and banana and cut into large pieces. Place everything in a blender bowl.
Grind pumpkin and banana into puree. It doesn't require much effort or time. It turned out great.
Add all other ingredients to the bowl. I won’t add sugar, the pumpkin is sweet and the banana has enough sweetness. But if you need to, you can add a little honey or brown sugar.
Turn on the blender and mix everything. A few seconds and you're done. The result was a homogeneous mass, similar to a delicate soufflé.
Grease a baking dish with vegetable oil and place the mixture into it. We will bake for 30 minutes at 200 degrees.
Once cooled, the finished casserole cuts perfectly, is very tender and tasty.
Bon appetit!
Cheesecakes with dried apricots
Following the casserole, you can experiment with cheesecakes: try adding dried apricots, pre-steamed and then chopped in a blender, to the cottage cheese. You can generally make a dietary option - instead of flour, use bran - oat, wheat, or even a mixture of them.
Ingredients:
250 gr. cottage cheese
40 gr. sweet dried apricots
1 small egg
1 tablespoon of bran without a slide
vanillin
Preparation
Soak dried apricots in cold water for an hour. Drain the water and wash the dried apricots.
Grind cottage cheese with dried apricots and eggs. Add vanillin and bran. Place in the refrigerator for a couple of hours.
We make cheesecakes from the resulting mass. Select a mode in the multicooker: press “Menu”, “Fry” mode, time 5 minutes, “Start”. Fry the cheesecakes on each side, with the lid open.
Pumpkin jelly
Bright and delicate jelly made from pumpkin juice is an excellent option for a healthy dessert. If you have a good juicer at home, making jelly will not be difficult, and you will need a minimum of ingredients - pumpkin, gelatin and water. If you think your pumpkin is not sweet enough, add a large sweet apple to accompany it.
We will need:
⚫ Pumpkin – 800 g
⚫ Apples – 200 g
⚫ Gelatin – 20 g
⚫ Water – 50 ml
First of all, I pour 20 g of gelatin with water and leave for 30-30 minutes until it swells. WHO experts have proven that most vitamins are destroyed by heat, so it is best to eat fresh vegetables and fruits. I really love making jelly from freshly squeezed juice, so I heat and dissolve the gelatin in water, and then add it to the juice, keeping all the vitamins in it.
While the gelatin is dissolving in the water, I peel and seed the pumpkin and cut it into wedges.
This time I came across a not very sweet pumpkin, but I decided not to add sugar to the jelly, but replace it with freshly squeezed juice from fresh seasonal apples, rich in iron and vitamin C.
I wash the apples thoroughly and remove only the cuttings.
Squeeze the juice from pumpkin and apples and add gelatin to it, preheated until completely dissolved.
Thoroughly mix the juice with gelatin, pour into molds and put in the refrigerator for 2 hours.
This jelly can be safely given to children for dessert, because, despite its bright color, it does not cause allergic reactions. In addition, pumpkin juice contains only 23 kcal (per 100 ml) and a small amount of sugars, which allows you to enjoy this jelly even with a diet aimed at weight loss. By the way, in this article you can learn more about the benefits of juices.
For me, the presence of pectin in pumpkin is very important - soluble dietary fiber, which perfectly cleanses the body of toxins and lowers cholesterol levels, maintaining the good condition of my heart, and this is very important when actively playing sports!
100 ml of juice contains: 39 kcal, 1 g of protein, 1 g of fat, 9 g of carbohydrates, vitamins C, A, E, K, B; microelements – zinc, potassium, magnesium, phosphorus, magnesium.
Grape jelly
Another option for healthy and tasty agar-agar jelly. To prevent the dessert from seeming boring, you can add yoghurt to the grape layer - it will wonderfully highlight the sweetness of the first one.
⚫ Grapes, I have Kish-mish - 1 kg 200 g
⚫ Agar-agar - 1.5 +1.5 tsp.
⚫ Yogurt without additives - 1 glass
Extract the juice from the grapes using a juicer; the process will take no more than 2 minutes. I left 100 g of grapes for decoration.
Pour 100 ml of juice into a saucepan and add 1.5 tsp. agar-agar. Place over medium heat and bring to a boil, stirring constantly, simmer for 1 minute.
Add yogurt to the hot mixture and stir, the main thing is not to boil it with the yogurt, otherwise you will get cottage cheese.
Place the yogurt portion into molds or glasses. Cool until solidified. I cooled it in the refrigerator, agar-agar sets very quickly.
We do the same with the remaining grape juice, add 1.5 tsp. Agar-agar and boil for a minute. Pour over the frozen yogurt layer.
I threw a few grapes into the grape layer. We wait until the jelly has completely set. Shake out of glasses or serve directly into them. Bon appetit!
Marmalade
Apple juice marmalade - what could be simpler, tastier and healthier?! This marmalade can be prepared from any fruit juice or a mixture of several. And if you try, you can make a multi-layer dessert.
To prepare we will need:
⚫ Apples – 850 g
⚫ Agar-agar - 4 tsp.
⚫ Vanilla extract - 1 tsp.
Using a juicer, squeeze the juice from the apples. My apples were very large, I had to cut them in half.
It turned out to be about 500 ml of freshly squeezed juice: two glasses from just three apples!
We wait a couple of minutes and carefully remove the foam from the surface of the juice; it will not be useful.
Pour a glass of juice and stir agar-agar in it. Leave for an hour so that it swells well. Mix vanilla extract into the remaining juice.
After an hour, heat the juice over medium heat and add the juice and agar. Stirring, bring to a boil (do not boil).
Pour into silicone molds and let cool on the counter. The agar begins to harden at 40 C. When the marmalade begins to set, you can put the molds in the refrigerator, and when it has completely hardened, you can easily remove it from the molds.
Here is such an easy and healthy recipe that not only children, but also adults like.
Candies made from dried apricots and prunes
The best sweets are homemade. And if it’s difficult to call handmade truffles healthy, then sweets made from dried fruits are just what you need!
Let's take:
It's very simple and fast! My daughter loves these sweets, and they consist of very useful ingredients.
Serve with delicious tea! For example, herbal, like mine. Bon appetit!
Banana chips
The simplest treat you can think of! Homemade banana chips are completely different from those sold in the store. They are crispy, aromatic and, of course, very tasty! A great dessert or snack that both adults and children will love.
To prepare we will need:
⚫ Not overripe bananas - 1.5 pcs.
⚫ Half a lemon
⚫ Cinnamon - to taste
I cut the bananas in a multi-cutter with an attachment for large slices. The circles turned out perfect for drying, it took about 15 seconds. Sprinkle the circles with lemon juice, this is necessary so that they do not darken.
Sprinkle with cinnamon and mix gently so that the pieces remain intact and the cinnamon is distributed.
Place the circles in the mold in one layer, in two tiers, and set to dry at 90 C for 45 minutes.
We take out our chips and let them cool. At first it may seem like they are not yet completely dry, but as they cool they will become crispy. Bon appetit!
“To improve poor health, change your diet; if this does not help, change your lifestyle; if this does not help, only then go to the doctor.” (Confucius)
This is an old commandment for every person, and especially an elderly person, it will not be news that nutrition is of paramount importance.
I will not go into detail, cite research results, explain why some people need to limit their sugar intake, and in case of some serious illnesses, sugar is completely excluded from the diet.
Don't accept everything recklessly. Everyone is now looking for the causes of obesity and weight gain across countries and entire nations, the causes of deteriorating health, and solving problems of digestion and allergies. There are so many theories and “discoveries” and they are often contradictory, so read, listen to advice, but do not lose common sense, and when making a decision to change something globally in your life, in your health, “measure” many times before “cut off” and consult a doctor.
Diabetes is called “plague No. 3 of the 21st century” (AIDS comes first, tuberculosis comes second, and according to some sources, hepatitis). More and more often I meet practically healthy people who, on their own initiative, limit their sugar intake. Faced with the problem of cooking “for sweets” without sugar in my family, I decided to share my recipes with you.
Dried fruits
Dried fruits retain all the properties of fresh fruits, all their healing substances - this is the unanimous opinion of nutritionists. Naturopaths classify dried fruits as concentrated foods that should be consumed in moderation. Dates, for example, you can eat no more than 4-6 pieces per day. But no matter what miraculous properties the products have, if we do not prepare them correctly, then there will be little benefit from them.
You can read about the healing properties of dried fruits here, and on these pages I offer simple recipes for dishes using various dried fruits.
First, three cooking rules.
Rule 1. Before eating dried fruits (in cakes, salads, for tea), it is better not to boil them, but to soak them in cold boiled water for an hour, two or overnight (depending on the condition of the dried fruits).
Rule 2. And there is no need to cook compotes: simply pour boiling water over the dried fruits and tightly cover the pan with a lid. Cover the top of the pan with something warm. It is best to pour the compote overnight. When the water cools down, the dried fruits will not be too soft as after boiling, but with such an amazing aroma of fresh fruits (!) that you will no longer boil compotes. And no need to add sugar: the natural taste of the fruit will disappear. You can add a little honey.
Rule 3. Actually, this rule has always been the first and main one: dried fruits must be washed very thoroughly before cooking, we don’t know what they were treated with during mass drying. First, wash them in hot water, kneading each berry, apple or pear slice with your hands, then rinse with cold water. Previously, it was even advised to disinfect them in sour milk, but... times are changing, and now you can buy dried fruits in different packages, from different countries and... of different quality.
Rule 4. Dried fruits of good quality should be approximately the same size, with a shiny glossy surface, free of foreign impurities and debris. Packaged products are more expensive than those sold by weight, but the information on the packaging guarantees the quality of the product, and it is better to overpay a little for a guaranteed quality product than to spend a lot of money later on improving your health.
"Saucer for the night"
Dried fruits (not boiled), pitted and cored, can be passed through a meat grinder. The resulting mass is stored in refrigerators and eaten “on a saucer” before bed for better intestinal function, for example, mixed with oatmeal, fruit juices, and ground senna leaves. This mixture with herbal teas is very tasty.
"Raw foodists' candies"
If you add more raisins, dried apricots, and apricots to this mixture, then by forming small balls and rolling them in crushed nuts, you can get healthy and tasty “sweets.”
Prune dishes
1. Remove the pit from the prunes. For two days we keep it in an alcoholic drink (vodka, liqueur, cognac, wine). Stuff with walnut kernels, place on a dish, cover with whipped egg whites (meringue).
2. Repeat the first option, but dip the prunes in liquid chocolate for glazing.
Place it in a vase.
3. Having removed the pit from the prunes, stuff them with a mass of chopped walnuts,
seasoned with garlic and mayonnaise. Place on a plate and pour mayonnaise over it.
4. After removing the pits, fill the prunes with curd mass, pour over sour cream,
sprinkle with nuts.
5. In option four, add chopped bananas, kiwi, tangerines, peeled and sliced apples to the finished dish.
Compote of dried fruits in tea
Fruit compotes are a traditional Jewish dessert; they are light, healthy and refreshing after a hearty holiday meal. Dried fruit compote is just as tasty as fresh fruit, especially in the middle of winter, when there is not much fresh fruit.
Mix all the dried fruits in a bowl and pour hot tea. You can add a little fructose and lemon slices. Cover with a plate and set aside, let cool at room temperature.
When the dried fruits have cooled sufficiently, chill them in the refrigerator for 2 hours. Before serving, add brandy and stir.
Hot, freshly brewed tea (can be green) to completely cover the dried fruits
Various dried fruits – 200 g
Dried cherries, raisins - 1 tbsp. spoon
Prunes, dried apricots - 10 pcs.
Lemon - 1/4 lemon, cut into slices
Brandy - 4 tbsp. spoons
Bagels
1. Sour cream bagels
Add a little salt to the margarine and sour cream and grind well, add baking soda, quenched with vinegar, then add flour and knead into a not very stiff dough.
The sour cream dough is immediately tender and does not need to rest; you can immediately start making bagels. Separate a small part from the main kolobok and roll it out thinly to make a circle with a diameter of 30-35 centimeters. Then cut the circle with a knife into 6-10 segments - these are blanks for bagels. Place the filling on each segment's wide edge and twist it into a tube. Then place such curls on a baking sheet, brush each with a mixture of eggs and sour cream and bake in the oven, heated to a temperature of 200-220 0 until they are browned. The baked dough is very similar to puff pastry.
Margarine – 150 – 200 g
Sour cream – 200 g
Egg – 1 pc.
Soda – 2/3 teaspoon
Flour
Salt
2. Cottage cheese bagels
The cottage cheese must be passed through a meat grinder or rubbed through a sieve. The dough is kneaded from cottage cheese, sour cream, flour, with the addition of salt. Place the finished dough in the cold for one hour.
From this dough you can make bagels, cookies, cheesecakes with any fillings.
Baking a product made from curd dough must be in the oven at a temperature of 180 0.
Cottage cheese – 250 g
Butter or margarine – 250 g
Sour cream – 250 g
Salt
Flour - enough to make an elastic dough
3. Filling for bagels
1. Rub the cottage cheese through a sieve, grind with raw yolk and mix with honey.
Cottage cheese – 250 g
Egg – 1 pc.
Honey – 2 tbsp. spoons
2. Carrot-curd
Grate fresh carrots on a fine grater, simmer in butter in a deep frying pan with a lid, cool, add a little cottage cheese and honey.
Medium carrots – 2 pcs.
Cottage cheese – 0.5 cups
Honey – 1 teaspoon
3. Apple-curd
Grate the apple (without peel) on a coarse grater and mix with grated cottage cheese.
4. Carrot-apple
Grate fresh carrots on a fine grater, simmer in butter in a deep frying pan with a lid, cool, add an apple grated on a coarse grater (without peel).
It is good to add pre-prepared raisins to this filling: pour raisins (or other dried fruits) with warm water and let stand for 2-3 hours.
5. Grate the apples on a coarse grater, add chopped nuts and finely chopped fresh mint leaves.
6. Finely chopped, pre-prepared prunes or dried apricots
7. Don't forget about ground cinnamon. It can be added to all these fillings.
Slightly steamed poppy seeds are also good.
Bagels with ground nuts added to the filling smell especially pleasant.
Waffles snack bars
Waffles are baked in the usual way in an electric oven. waffle iron from the following products.
Potato starch – 200 g
Water – 0.5 cups
Margarine – 150 g
Egg – 3 pcs. (The whites are whipped separately and added to the dough at the end of the kneading)
Filling for snack waffles
1. Cold. Grate the dried cheese on a fine grater, add sour cream, mayonnaise, tomato paste and pepper as desired.
Cheese – 100-150 g
Sour cream – 2 tbsp. spoons
Mayonnaise – 1 tbsp. spoon
Tomato paste – 0.5 tbsp. spoons
Red or black pepper
2. Hot. Cut the boiled chicken meat into cubes. Melt the butter, add flour, and stirring constantly, heat the flour until light brown, add broth and boil. Add chicken meat, pre-cooked and chopped mushrooms to the resulting mixture and simmer for 5-10 minutes. After this, season with lemon juice and pepper.
Waffles for beer
Boil the potatoes in their jackets, peel, rub through a sieve, add butter, whipped cream, 3 yolks, salt, beat in a mixer until smooth. Add flour, 3 beaten egg whites, spices to taste (pepper, cumin, whatever you like), bake as usual.
Potatoes – 2 pcs.
Butter – 100 g
Cream – 0.5 cups
Egg – 3 pcs.
Flour - 2 tbsp. spoons (for batter)
Cottage cheese pie stuffed with plums (apples, pumpkins, etc.)
Sift the flour into a large bowl until it forms a mound. Make a well in the center and crumble the yeast into it. Mix the cottage cheese thoroughly with warm water and put 4 tablespoons of this mixture on the yeast, sprinkle with flour and leave for 10 minutes. Then add the remaining curd mass, add salt and knead until the dough begins to pull away from the edges of the bowl. Cover the prepared dough with a lid and leave for 45 minutes.
Using a small cut, remove the pits from the plums.
Place the dough on a baking sheet and roll it into a layer, making small sides. Place plums on it and bake at a temperature of 180-200 0 for 40 minutes.
Plum filling. The following filling is also suitable for this pie: peel apples (2-3 pcs.), cut into quarters, cutting off the core. Thinly slice the slices, mix with raisins (3 tablespoons) and a pinch of cinnamon, pour in dry wine and simmer until tender.
Flour – 500 g
Yeast – 40 g
Water – 1 glass.
Cottage cheese – 200 g
Salt
Fresh or canned plums – 1 kg
Pumpkin filling. Place the peeled and cut into pieces pumpkin on a baking sheet and bake in the oven for about 1 hour until the pumpkin becomes soft. Then rub the pumpkin through a sieve or colander, mix with egg yolks, milk, lemon zest and spices. Then add the whipped whites into this mixture.
Pumpkin – 1 kg
Egg – 2 pcs.
Milk – 4 tbsp. spoons
Zest of 0.5 lemon
Ginger, cinnamon
Fruit and berry filling. Mix washed and chopped 0.5 kg of apples (apricots, strawberries, etc.) with 1 tbsp. spoon of ground crackers or biscuit crumbs, place on the pie and bake.
Curd dough for pies
(for frying in a pan)
Rub the cottage cheese through a sieve or mince it, add sour cream, eggs, soda and salt. Mix well, add flour and knead the dough. Place the thoroughly kneaded dough in the refrigerator for 30 minutes. Then roll it into a rope and cut into pieces. Make flat cakes 5-7 mm thick from them, put the filling - meat, vegetable or fruit - and pinch. Fry the pies in vegetable oil.
Cottage cheese – 500 g
Egg – 2 pcs.
Sour cream – 2 tbsp. spoons.
Flour – 2 cups.
Soda – 1 teaspoon.
Salt
Curd cookies
Knead the dough from cottage cheese, margarine, flour, add a little vanillin, a pinch of salt and slaked soda. Mix everything thoroughly. Roll out into a layer 0.5 cm thick and cut out cookies. Bake at a temperature of 200-2200.
Cottage cheese – 200 g
Margarine – 150 g
Soda – 1/3 teaspoon
Enough flour to make the dough elastic
Vanillin, salt
ADVICE! Before baking, sliced cookies can be rolled on both sides in breadcrumbs.
Potato dough for pies
Boil the peeled potatoes, place in a colander to drain and pass through a meat grinder. Add eggs, milk, flour and salt. Then take the dough for one pie with a spoon, sprinkle with flour and make a flat cake, put the filling, pinch and fry in vegetable oil. The filling can be meat, mushroom or cabbage, with onions or carrots, etc.
For the test.
Potatoes – 1 kg
Egg – 2 pcs.
Milk – 2 tbsp. spoons (more is possible, it depends on the type of potato).
Flour – 2 tbsp. spoons.
Salt to taste.
"Cast" brushwood
Lightly salt the water, add margarine and boil. After this, add flour, reduce heat and knead the dough until it separates from the bottom of the pan. Remove the pan from the heat, cool the dough slightly and beat in the eggs, one after another (drive in each new egg only after the previous one is completely mixed). Place the soft dough in a syringe or envelope and, squeezing it out, fry it in boiling vegetable oil.
Flour – 200 g
Water - 3/4 cup
Margarine – 100 g
Egg – 4-5 pcs.
Vegetable oil – 200 g
Onion-cheese pie
Option 1. Knead the dough and put it in the refrigerator for 1 hour.
Prepare the filling. Finely chop 6 large onions and simmer in sunflower oil, then drain the oil. Grate the sausage cheese on a coarse grater. Add 4 raw yolks and 6 beaten whites to the cheese. Mix everything and add finely chopped 2 bunches of dill and 2 bunches of parsley. Salt and pepper to taste. Form a closed pie, brush with the remaining yolks. Bake in the oven for 30 – 40 minutes.
For the test.
Sour cream – 250 g
Margarine – 300 g
Baking soda (quenched with vinegar) – 1 teaspoon
Flour – 2.5 cups
For filling.
Onions – 6 - 8 pcs.
Sausage cheese – 600 g
Egg – 6 pcs.
Dill, parsley – 2 bunches each
Option 2. Hot pie. Grate the frozen margarine, sprinkling with flour. Mix until smooth, buttery crumbs form, and then, adding a little cold water little by little, knead into a soft dough. Place in the mold, making low sides. Refrigerate.
Meanwhile, prepare the filling. Fry the onion until light brown, cool slightly. Grate the cheese on a coarse grater, add raw eggs, onions, salt (salt well), place on the dough and bake in a preheated oven until a brown crust forms. This pie is best served hot.
For the test.
Margarine – 2/3 packs
Flour – 350 g
Cold water
For filling.
Onions – 0.5 kg
Processed cheese – 2 pcs.
Egg – 2 pcs.
Salt
Option 3. French onion pie. Any dough, yeast or unleavened. Place the dough on a rimmed baking sheet and lightly bake in the oven.
Cut the onion into rings and saute, but do not fry, in butter. To do this, constantly stir the onion in the frying pan, bringing it to semi-softness. Place on baked dough. Sprinkle with grated cheese, pour a mixture of sour cream and egg on top, roll up the sides of the pie so that the middle remains free, not covered with dough. Bake until the pie is browned on top. Serve hot.
Cheese – 200 g
Sour cream – 0.5 cups
Egg – 1 pc.
ADVICE! It is better to take smaller onions for all types of pie; they have thinner rings and a more delicate taste. It is better not to fry chopped onions, but to bring them to softness in order to preserve their delicate, not overcooked taste.
Salty cookies with cheese
Prepare salted shortbread dough: flour - 2.5 cups, butter (margarine) - 250 g, egg - 2 pcs., soda - on the tip of a knife, salt - 0.5 teaspoons. Roll out the dough to a thickness of 0.5 cm, cut it into pieces. Grate the cheese, mix it with butter and grease the resulting mass of the workpiece. Place the cookies on a greased baking sheet and bake in a well-heated oven for 10-15 minutes.
Salted shortbread dough - 300 g
Cheese - 150 g
Oil - 2 tbsp. spoons
Puff sticks with cheese
Roll out the puff pastry into a layer 5-6 mm thick, cut into strips 8-10 cm long and 1.5 cm wide. Brush the dough strips with egg, sprinkle with grated cheese and cumin, place on a sheet moistened with cold water and bake at 240 degrees. until golden brown.
Puff pastry ---500 g
Cheese-200 g
Egg - 1 pc.
Caraway
Cheese starfish
Sift the flour into a bowl with mustard powder. Rub the butter in with your fingertips until the mixture resembles crumbs. Add grated cheese, egg and 4-5 tablespoons of cold water, knead the dough. Place the dough on a floured surface, roll into a ball and let rest for 20 - 30 minutes. Then roll out the dough into a layer 1 cm thick. Using a star-shaped cutter, cut out 10 large or 20 small stars.
Place the stars on a baking sheet. Brush with milk and sprinkle with sesame seeds. Bake for 10-12 minutes at 2000 until golden brown.
Flour – 300 g
Baking powder – 0.5 teaspoon
Mustard powder – 1 teaspoon
Butter – 150 g
Cheese – 150 g
Egg – 1 pc.
Milk
Sesame seeds – 2 tbsp. spoons
ADVICE! Cookies from this dough can be formed in another way. Roll the dough into about 30 small balls, roll each in chopped nuts. Flatten each one and bake for 20 minutes until the cookies begin to turn golden brown. Remove from the oven and leave the cookies on the baking sheet for 5 minutes. Then transfer to a plate.
Triangles with processed cheese
Cut the sausage into small cubes. Finely chop the green onions. Place the melted cheese in a deep bowl. Separate the white from the yolk of a raw egg. Set aside the white for lubrication, and mix the yolk with the cheese. Mix cheese, sausage, onion. Add curry or red pepper if desired.
Roll out the dough into a square with sides of 30 cm and cut into 4 squares.
Place the filling on the dough in the form of a triangle, leaving an edge of at least 1.5 cm.
Brush the edges with egg white and cover the filling with the other half of the square (to form a triangle). The edges of the triangle can be crimped with the tines of a fork.
Brush the top of the pies with egg white and sprinkle with sesame seeds or coarsely crushed sunflower seeds.
Place the triangles on a baking sheet greased with cold water or lined with baking paper. Bake in the oven at 180° for 25 - 30 minutes.
Puff pastry – 250 g
Soft cheese (“Yantar”) - 200 g
Ham or smoked sausage – 150 – 200 g
Green onion
Egg – 1 pc.
Red pepper or curry - 1/3 teaspoon
Sesame or sunflower seeds for sprinkling
Crispbread in cottage cheese
Cut white bread into pieces the size of a matchbox, dip into the prepared mixture and place on a baking sheet. Place in the oven for 20-25 minutes (until golden brown).
Cottage cheese – 250 g
Egg – 2-3 pcs. (you need enough eggs to make the mixture liquid like sour cream).
Rye flatbreads
Grind the softened (but not melted) margarine with a wooden spoon with a small amount of flour into which soda is mixed, beat in the egg, grind, add honey and grind again. Then add flour until the dough is thick enough to
You could use it to make cakes. Roll the dough into a “sausage”, divide into equal pieces, make flat cakes from them and place on a baking sheet. Bake at 180-200 0 for about 20 minutes. Place the finished cakes in a pan, cover with a towel, then a lid and let them cool slightly.
Margarine - 125 g
Honey - 2 tbsp. spoons
Soda - 1 teaspoon
Rye flour - 3-4 cups
Egg - 1 pc.
Eclairs
Pour a glass of water (or milk) into an enamel saucepan, add a pinch of salt, 60-70 grams of butter (or 100 margarine) and put on fire. As soon as the liquid boils, carefully add the sifted flour, stirring continuously with a wooden spoon. As soon as the dough becomes thick, homogeneous and begins to lag well behind the walls of the pan, it must be removed from the heat. When the dough has cooled a little (just a little), you need to mix in 4 eggs one at a time. It is very difficult to stir the first egg into such a dough, but no matter how difficult it is, you need to stir everything completely. The second egg mixes in a little better, but the third and fourth are quite easy.
After the dough is made, it must be tested. To do this, scoop the dough with a wet teaspoon and gently shake it onto a piece of paper. If the dough holds its shape, then everything is fine. And if it separates, then add a little flour to the main mass. If the dough is very thick, the eclairs will not rise well in the oven.
It is better to bake eclairs on slightly oiled tracing paper. If the tracing paper is very greasy, the bottoms of the cakes will have holes.
Now the dough in the form of small balls should be placed on tracing paper. This is done like this: dip a teaspoon in cold water, scoop out the dough with this wet spoon and transfer it to tracing paper. If it doesn't shake well, help it with another spoon. You need to moisten the spoon with water before each ball. When baking, the ball doubles in size, so the distance between them on the baking sheet needs to be made accordingly. The oven must be thoroughly preheated to 180-200 0 and only then start baking. They bake for 30-35 minutes. It is better not to look into the oven for the first 15 minutes so that the eclairs do not settle. When ready, they are golden, slightly crispy and hollow inside balls.
You can fill eclairs with different pates, cheese mixture, a mixture of dried fruits with nuts and honey, curd mass, etc. The easiest way is to put the filling into each ball through a small cut made on the side or cut off the “lid”, put the filling, and put the lid on top, like decoration.
Water (milk) – 1 glass
Butter – 60 – 70 g or 100 g margarine
Flour – 1 cup
Egg – 4 pcs.
Kabak is a miracle
Dagestan flatbread
Prepare unleavened dough - flour, salt and kefir. Grate raw pumpkin on a coarse grater and mix with fried onions. Salt and pepper. Divide the dough into 2 parts. Place one part (thinly rolled out) of the flatbread on a dry frying pan, lay out the filling and cover with the second part. Fry in a frying pan over high heat for 2 minutes on each side.
Then remove, coat the still hot flatbread with sour cream and serve immediately.
Kefir – 1 glass
Flour, salt
Pumpkin – 200 g
Onion – 1 pc.
Sunflower oil
Quick pies
Mix the products: margarine, half a glass of very cold water, half a teaspoon of tea soda (do not quench), 1.5 cups of flour. Beat the mixture well with a fork. Pour in 1 tbsp. l. vinegar, beat again. Place in the refrigerator. Once the dough becomes thick, divide into 2 parts and roll out. Lay out the minced meat (or other filling) lengthwise, leaving the margins free, cover with the other half of the dough and twist into a long tube, cut into 20 pieces with the edge of your hand, then cut with a knife, pinch each piece on both sides. Place pinch side down on a baking sheet and bake.
Margarine – 200 g
Water (very cold) – 0.5 cups
Tea soda – 0.5 tsp. spoons
Flour – 1.5 cups
Vinegar – 1 tbsp. spoon
Swabian gingerbread
Melt honey in a saucepan, add flour, spices, cocoa, pour in rum, add soda diluted with milk, lemon juice, mix everything well, knead a fairly stiff dough. Place the dough in metal or paper molds (can be in baskets), greased. Bake gingerbread cookies at a temperature of 210-220 0.
Flour-1 kg
Honey-500 g
Cocoa-2 tbsp. spoons
Egg - 1 pc.
Rum-1 tbsp. spoon
Soda-2 teaspoons
Juice of 1 lemon
Cinnamon-1 teaspoon
Cloves, cardamom
Placinda
Cut the peeled pumpkin thinly and finely, like noodles, mix with butter, salt and pepper.
Mix flour, eggs, melted butter and water into a stiff dough. Then we roll it out into individual flatbreads and place each pumpkin filling on top. We roll the flatbreads like envelopes, brush the top with egg and bake in the oven.
Small pumpkin - 1 pc.
Flour - 1.2 kg
Egg - 3 pcs.
Butter - 200 g
Crushed crackers - 1.5 cups
Sal, pepper - to taste
Cookies Africa
Mix chopped dates with melted butter, chocolate broken into pieces, eggs, add orange juice, nuts, soda and flour. Pour into molds (baskets, paper forms) and bake for 30 minutes at 180 0. Cooled cookies can be poured with melted chocolate.
Dates – 1 cup
Oil – 100 g
Bitter chocolate – 100 g
Orange juice – 0.5 cups
Soda – 1 teaspoon (slaked with vinegar)
Flour – 1 1/4 cups
Chopped nuts – 2/3 cup
Salad "Morning Dessert"
Pour milk over oatmeal overnight. In the morning, add chopped dried fruits and nuts to them, mix and add honey, lemon juice and cinnamon to the mixture.
For 1 serving:
Dried fruits (raisins, dried apricots, prunes) – 50 g
Oatmeal – 3 tbsp. spoons
Milk or kefir – 100 g
Chopped walnuts – 3 tbsp. spoons
Honey
Lemon juice
cinnamon
Dried fruit pie with nuts
Mix everything, put it in a mold, bake and check readiness as with a regular charlotte.
Raisins - 1 glass
Walnuts - 1 cup
Dried apricots, prunes - 1/2 cup (pre-soak
Egg – 4 pcs.
Flour - 4 tbsp. spoons.
Vertuta
The dough is the simplest: 0.5 cups of warm water, 0.5 cups of warm vegetable oil, a little salt, and beat one egg with a fork in a separate cup. Mix everything and add flour to make an elastic dough that does not stick to your hands. The dough should stand under a napkin in a warm place for 30 minutes. Filling: 0.5 cups chopped walnuts and 1 cup raisins (no need to steam). Heat 2 tablespoons of butter and 1 teaspoon of honey in a saucepan, add nuts and raisins.
Divide the dough into 4 parts and roll each part as thin as possible, spread out the filling and roll into long rolls. Place the rolls in a spiral in a mold or frying pan and bake in the oven at a temperature of 200 0.
For the test.
Water – 0.5 cups
Vegetable oil – 0.5 cups
Salt
Egg – 1 pc.
Flour
For filling.
Walnuts (crushed kernels) – 0.5 cups
Raisins – 1 cup
Butter – 1 tbsp. spoons
Honey – 1 teaspoon
Vertuta with poppy puff
Prepare a stretch dough from flour, vegetable oil, eggs, salt and water. Rinse the poppy seeds several times in warm water, remove foreign impurities and add to boiling water. After 10 minutes, place the finished poppy seeds in a sieve, dry and pound in a mortar. Add heated honey, vanillin to the poppy seeds prepared in this way and mix everything well. Sort the raisins and rinse in warm water, then chop. Place the sheet of rolled dough onto a cloth (towel), grease with vegetable oil, and cut into 2 equal parts. Place prepared poppy seeds on one of them, cover with a second piece of dough, and sprinkle raisins on top. Lifting the towel, roll the product into a roll, then carefully roll it into a spiral. Brush the surface with beaten egg and bake in a hot oven. The cut should show two dissimilar layers of filling.
Flour – 500 g
Vegetable oil – 100 g
Egg – 3 pcs.
Salt – 0.5 teaspoon
Poppy – 200 g
Raisins – 150 g
Honey – 50 g
Vanillin
French cupcake
Peel and cut the apples into thin slices, fry them in oil until golden brown, pour 1-2 tbsp. spoons of cognac and bake. Grind 3 egg yolks and 100 g flour, 3 tbsp in a porcelain bowl until white. spoons of semolina, 200 g of sour cream and a little soda. Beat the whites into a thick foam with a pinch of salt and a few drops of lemon juice, mix with the mashed yolks and cover the apples with the resulting mixture. Bake the cake in a moderately hot oven.
Apples-500 g
Cognac – 1-2 tbsp. spoons
Egg (yolks) – 3 pcs.
Flour -100 g
Semolina – 3 tbsp. spoons
Sour cream – 200 g
Soda
Spicy pie with sour cream
Beat the eggs. Mix flour with chopped spices and baking soda. Combine beaten eggs with melted butter or vegetable oil, sour cream and flour. Immediately transfer the dough into a mold greased with oil and sprinkled with breadcrumbs. Bake in the oven at medium temperature for 30 - 40 minutes.
Egg – 2 pcs.
Cardamom, cinnamon, ginger, nutmeg
Butter – 3 tbsp. spoons
Sour cream – 1.5 cups
Flour – 2.5 cups
Soda – 1 teaspoon – 0.5 teaspoon
Breadcrumbs
Plums in dough and breadcrumbs
Add egg and flour to mashed potatoes. You will get dough with potatoes. Roll into pancakes, but thicker than usual. Then place the pitted plum on the pancake. Wrap the plum in dough and place in boiling water, cook until it floats to the surface.
Fry the cracker crumbs in a frying pan with butter. Then generously roll the finished plums in the dough in these breadcrumbs.
Potatoes – 3-4 pcs.
Egg – 1 pc.
Flour - until hard dough
Plum – 600 g
Semolina pancakes
Place honey and butter in a saucepan, add 200 g of water and bring to a boil, stirring frequently. Add semolina, close the lid and leave on low heat for another five minutes. Then cool the porridge slightly, add a raw egg and beat. Fry small pancakes in a greased frying pan until golden brown. Serve with honey or sour cream.
Honey – 50 g
Butter – 1 tbsp. spoon
Water – 200 g
Semolina – 1 tbsp. spoon
Gingerbread "Bee"
Warm up the honey. Add flour to the consistency of “pancake dough”, then pour in vodka and add flour until the dough becomes stiff. Roll out the dough, cut into any shapes, place the gingerbread on a baking sheet lined with paper and bake in the oven at 220 0.
Honey – 300 g
Vodka – 1 tbsp. spoon
Flour - until hard dough
Kada in Adjarian
Saute the flour for the filling with butter, add crushed nuts, honey and mix. Separately, knead the stiff unleavened dough, roll it into two layers up to 2 mm thick. Cover the surface of one layer evenly with the prepared mixture, place the second layer on top, pinch the edges, brush the top with beaten egg and bake in the oven. When serving, cut into portions.
For the test.
Flour – 1 kg
Milk – 2 cups
Egg – 1 pc.
Oil – 1 tbsp. spoon
Salt – 2 teaspoons
For filling.
Nuts – 200 g
Honey – 100 g
Oil – 100 g
Flour – 1 tbsp. spoon
Yugatert
Armenian cuisine
Knead the dough from flour, eggs, hot milk, butter, water. Roll out into a thin layer 1-2 mm thick, grease with butter, lightly sprinkle with flour, roll into an envelope or roll and repeat these operations 6 times. Roll out the dough for the last time into a layer 5 mm thick, place the rolled out layer on a greased baking sheet, bake for 10 - 15 minutes at medium temperature. Then cut into squares and pour melted honey.
Flour – 500 g
Oil – 100 g (50 g – for dough, 50 g – for lubrication)
Eggs – 3 pcs.
Milk – 0.5 cups
Water – 0.5 cups
Salt
Gabrovo pancakes
First mix all the ingredients except the eggs. Add them last. Knead the dough and bake pancakes.
Flour – 1 cup
Milk – 1 glass
Sparkling water – 1 glass
Fructose – 1 teaspoon
Egg – 3 pcs.
Soda, vinegar
Simple donuts
Boil water with the addition of oil and salt. Add flour, mix well, beat in eggs, mix the dough until smooth. Place a teaspoon into heated vegetable oil. Serve with honey
Water – 3/4 cup
Flour – 3 tbsp. spoons
Butter – 2 tbsp. spoons
Egg – 2 pcs.
Salt
Honey
Pie - express
Pour half of the resulting dough into a greased mold, and evenly place pre-soaked prunes, dried apricots, pears, and raisins (a little) cut into strips on top. Fill with the second half of the dough. Bake in the oven for about 40-45 minutes until done.
You can use different fillings for this pie. A very tasty pie is made with fresh cabbage (do not stew, do not grind - just chop and mix with the dough).
Mayonnaise – 10 tbsp. spoons (250 g)
Sour cream – 5 tbsp. spoons
Egg – 3 pcs.
Flour – 8-10 tbsp. spoons
Various dried fruits – 200 g
Cottage cheese dumplings with honey
Grate the cottage cheese on a fine grater (the cottage cheese can be frozen before doing this), beat in an egg, pour in vegetable oil, add slaked honey with soda (heat the honey to a liquid state and pour soda into it), then add flour and knead until elastic. Then roll the dough into balls. Bake in the oven at medium temperature.
Cottage cheese – 400 g
Egg – 1 pc.
Flour – 1 – 1.5 cups
Honey – ? Art. spoons
Soda – 0.5 teaspoon
Vegetable oil – 0.5 cups
Pancakes for beer
Knead the dough from flour, beer, salt and yolk, add a tablespoon of melted butter. At the end of kneading, add the pre-whipped egg white to the dough and mix well. Cut the crab sticks into thin circles and add to the dough. Bake in a frying pan in the form of small pancakes. Serve pancakes hot with cold beer.
Crab sticks – 5 pcs.
Salt - on the tip of a teaspoon
Flour – 1 cup
Beer – 0.5 cups
Oil – 1 tbsp. spoon
Egg – 1 pc.
Cheese buns
Grind flour with salt, pepper and butter. Add half the cheese, milk and knead into a soft dough.
Roll out the dough into a square with a side of 20 cm. Spread it with tomato paste, leaving 1 cm to the edge. Sprinkle with remaining cheese.
Preheat the oven to 2100 C. Line a baking sheet with non-stick parchment.
Roll the rolled out dough into a roll, cut crosswise into 8 pieces and place them on a baking sheet. Bake for 10 minutes until golden brown.
Flour – 250 g
Baking powder – 0.5 teaspoon or
baking soda, quenched with vinegar - 1.3 teaspoons
Butter - 25 g butter, chilled and cut into small cubes
Cheese - 100 g
Milk – 1/4 cup
Tomato paste - 2 tbsp. spoons
Pies with carrots and nuts
Sift the flour (2/3 of the total volume) into a bowl, make a well in the center, beat in 2 eggs, then, stirring, pour in the milk in a thin stream, add 1 teaspoon of salt, yeast and mix everything. Stir melted warm butter into mixture. Knead a not too stiff dough, roll into a ball, cover with a napkin and place in a warm place to rise. When the dough rises, knead it 2-3 times.
Divide the dough into pieces, roll them into balls slightly larger than a walnut, leave to proof for 20 minutes, covering with a napkin. Then roll each piece into a fairly thin cake.
For the filling, finely chop the carrots and simmer until soft in melted butter. If the carrots start to burn, add a little water. Add ground nuts and honey to the carrots, stir and remove from heat. If desired, you can add ground cinnamon. Place 1-2 teaspoons of filling on each flatbread.
Connect the edges of the cake and pinch it with a pigtail or simply press it. Place the resulting pies on a baking sheet dusted with flour, brush the surface with slightly beaten yolk and leave to proof for 15 minutes. Then bake until done in an oven preheated to 200 0 C. Transfer the finished pies to a wire rack, sprinkle with water and leave to cool under a napkin.
Dough.
Flour – 700 g
Milk - 1 glass
Egg - 3 pcs.
Butter – 100 g
Dry yeast - 2 teaspoons
Filling
Carrots - 4 pcs.
Walnuts (shelled) – 150 g
Honey - 3-4 tablespoons
Ground cinnamon - to taste
Butter - 20g
Brushwood
This dish is borrowed from Greek cuisine, and received the Russian name “khvorost” due to its crunchy effect and appearance.
Mix milk, sour cream, egg yolks, and salt with the addition of cognac well and, gradually adding flour, knead a stiff dough.
Roll out the dough into a thin layer, like noodles, cut into narrow strips 10–12 cm long, intertwine them, fold 2–3 strips together, connect the ends, lightly brushing with egg white. You can cut the dough into the shape of roses; to do this, cut out circles of different sizes from it, place one on top of the other, press down the middle, and make slits along the edges of the circles. You can put a cherry or other berry in the middle of the finished rose.
Place the divided dough into hot fat (sunflower oil, deep fat). Remove the finished brushwood from the fat and sprinkle with lemon zest and cinnamon.
Flour – 2.5 cups
Egg yolk – 3 pcs.
Cognac – 2 tbsp. spoons
Sour cream – 1 tbsp. spoon
Salt – 1/4 teaspoon
Milk – 1/2 cup
Fat for frying – 1 cup
Pumpkin in dough
Place the sifted flour on a cutting board, make a funnel in the center and pour in the salted eggs. Then add the pumpkin minced through a meat grinder and, lastly, melted butter. Carefully begin to knead the dough, as for pies. It is carefully beaten out so that it does not stick to your hands, and left at room temperature for 2-3 hours. Then the dough is rolled out into a thin layer, a whole piece of pumpkin (peeled) is wrapped in it, sprinkled with chopped parsley and baked in a hot oven on a dry baking sheet for 20-25 minutes. Cool and serve immediately. The dough can be prepared in advance and stored in the refrigerator for several days. You can use other vegetables along with pumpkin as a dough filler.
For the test.
Flour - 1 cup
Egg - 3 pcs.
Butter - 1 tbsp. spoon
Pumpkin - 1/2 cup
For filling
Pumpkin (small) - 1/4 pcs.
Parsley (chopped) - 1 tbsp. spoon
Salt - to taste.
Tartlets with cheese
Prepare the dough: chop the flour with butter until crumbs are obtained, pour in sour cream mixed with salt, quickly knead the dough and put in the refrigerator for 15 minutes. Roll out the dough into a thin layer, cut circles out of it using a notch, place them in greased tartlet molds, put minced cheese in them, filling the tartlets 3/4 of the volume (since the filling rises during baking), place on a sheet and bake in oven at medium temperature until golden brown.
Filling. Grind the yolks with cottage cheese and cheese, add semolina and whipped whites, mix carefully, add salt if necessary.
For the test.
Flour – 200 g
Butter (margarine) – 200 g
Sour cream – 200 g
For filling.
Cottage cheese – 300 g
Cheese – 250 g
Egg – 3 pcs.
Semolina – 1 tbsp. spoon
Pancake pie with oranges
Grind prunes and walnuts in a blender. Sprinkle 2 tbsp. l. nuts for decoration. Mix cottage cheese, sour cream, prunes, walnuts and honey well. Cut the orange into thin circles. Line the inside of a round pan larger than the pancakes with cling film. Line pancakes around the edges of the pan in a circle, so that approximately 1/3 of the pancake extends beyond the side of the pan. Place the pancake on the bottom of the pan. Then evenly distribute the curd filling over it, cover it with a pancake, and spread it with cherry jam. In this way, lay out layers to the top of the form, alternating fillings. Finish with a layer of confiture. Cover the cake with the free edges of the side pancakes, cover the pancakes with the edges of the film. Place in the refrigerator (not the freezer!) for 2-3 hours. Before serving, prepare the jelly. Remove the pie from the pan, turn it over and place on a plate. Spread jelly on top, lay out orange slices and berries, sprinkle with nuts.
Pancakes - 20 wheat pancakes with a diameter of 20 cm
Fat cottage cheese - 300 g
Walnut kernels - 100 g
Prunes - 100 g
Sour cream – 100 g
Honey – 2 tbsp. spoons
Confiture - 200 g
Fruit jelly – 1 sachet
Orange – 1 pc.
Berries for decoration
Fruits fried in dough
Cut bananas, pineapples, apples, pears into slices. Small fruits or berries, such as strawberries, can be fried whole.
Mix all the ingredients and whisk the dough until thick enough to envelop the fruit. Place a handful of fruit into the dough, stir so that each piece is completely covered with dough. Heat the ghee in a low saucepan over medium heat. The butter is ready when a drop of dough that falls into it bubbles and immediately rises to the surface. Remove the fruit pieces from the dough and carefully
place them in hot oil. Fry for 3-4 minutes until they are golden brown and crispy. Remove with a slotted spoon and place in a colander to drain the oil.
Fresh fruit – 500 g
Flour – 200 g
Powdered milk – 1 tbsp. spoon
Baking powder or soda – 0.5 teaspoon
Milk – 300 g
Cinnamon
Marble cupcakes with dates and bananas
Preheat the oven to 1600 C. Grease a baking dish with butter. Set aside 4 dates, put the rest in a saucepan and add lemon zest and juice, pour in 0.5 cups of water. Bring to a boil, reduce heat and simmer for 5 minutes until the dates are soft. Puree the mixture in a food processor or mash with a fork.
Mash the bananas into a puree. Cream the butter.. Add banana puree and eggs. Sift in the flour and baking powder and mix in the banana mixture.
Place 1/3 of the banana dough into the pan and smooth it onto the surface. Then add a thin layer of dates. Repeat layers, ending with a banana layer.
Cut the remaining dates into thin strips and sprinkle them on top. Bake for 1 to 1 1/4 hours until the cake has risen and feels springy to the touch. Leave in pan for 15 minutes, then transfer to a wire rack and let cool.
Dates, pitted - 250 g
Lemon – 1 pc.
Banana – 2 pcs.
Unsalted butter - 180 g (softened)
Egg - 3 pcs.
Flour – 1.5 cups
Baking powder - 1/2 teaspoon
Oatmeal muffin with dried apricots
Pour kefir over oatmeal, stir and leave to swell for 15~20 minutes.
Instead of a glass of kefir, you can take water and sour cream (it is better to take fatty sour cream, at least 20%). Pour 0.5 cup boiling water over the flakes and leave until cool. Then add 0.5 cups of sour cream to the dough.
Wash the dried apricots, pour boiling water over them and when they become soft, dry (or drain well) and cut into pieces. Roll in flour, in this case the dried apricots will be more evenly distributed throughout the dough and will not settle to the bottom.
Put eggs, salt, soda, baking powder and vegetable oil into the oatmeal mixture. Stir well with a spoon. Add flour and bran. Stir in dried apricots.
Pour the dough into a greased and floured pan.
Cover the top of the pan with foil. Place in an oven preheated to 200°C for 40 minutes. Remove the foil, turn up the heat and cook until the surface is browned.
Oatmeal "Hercules" - 1 cup
Kefir – 1 glass (or sour cream)
Egg – 2 pcs.
Wheat bran (or flour) – 4 tbsp. spoons
Flour – 2/3 cup
Salt
Soda – 0.5 teaspoon
Baking powder – 1 teaspoon
Vegetable oil – 3 tbsp. spoons
Mannik with cottage cheese and honey
This manna turns out sweet and crumbly, with a honey aroma. For sourness, you can add cranberries or raisins to the dough.
Beat liquid honey and eggs with a spoon. Stir in cottage cheese and sour cream. Add semolina mixed with soda and baking powder and pour in vegetable oil.
Place the resulting thick mass in a greased pan, level the top and coat with a thin layer of sour cream.
Cover the top of the pan with foil and place in the oven at t=200°C.
Bake for 30 minutes, remove the foil, turn up the heat and bake until the surface is browned.
Egg – 3 pcs.
Honey – 2 tbsp. spoons
Semolina – 2 cups
Cottage cheese – 250 g
Sour cream – 200 g
Soda – 1 teaspoon or
Baking powder – 1 teaspoon
Strudel
Strudel is made from stretch dough, the composition of which is very simple, but the technology is important.
Sift the flour onto the table in a heap, make a hole in it and pour in the scrambled egg, warm water and knead the dough, as for dumplings. Knead until bubbles appear. Divide the finished dough into 3-4 parts, place in a warm bowl, cover with another warm bowl on which you can place a pan of warm water. Standing time is 30-45 minutes. Then divide the dough into parts and roll out each part as thin as possible, and then pull it with your hands until it is almost papery. Spread the entire pancake with the filling, roll it up, place it on a baking sheet, seam side down, and bake for 30 minutes.
ADVICE! It is better to divide the dough into small parts - this will make subsequent stretching easier (smaller table area will be required), and place a towel under the finished pancake - this will help you roll the roll neatly.
The fillings are varied: fresh or dried apples, dried apricots, nuts and raisins, cottage cheese, poppy seeds, cherries or plums. These are sweet strudels, but you can make them salty or spicy, it all depends on the filling.
Several dough options for strudel:
1. 250 g flour, 1 egg, 3\4 glasses of water, salt.
2. 350 g flour, 100 g butter, 1 egg, 1/2 glass of water, salt.
3. 500 g flour, 50 g butter, 3/4 cups water, salt.
4. 250 g flour, 1 egg, 1/2 glass of water, 1 tbsp. spoon of margarine, salt.
Small biscuits
Beat the egg with sour cream. Mix the butter with flour and other ingredients and knead the dough. Cool the finished dough for about 30 minutes in the refrigerator, roll out into a layer of about 30 cm and pierce with a knife in many places. Using small molds (or a shot glass), cut out biscuits from the rolled out dough, place on a greased sheet and bake at 2000 until golden brown.
In addition to salt, you can add spices to the dough - black and red pepper, cumin, coriander, depending on your desire, and other snacks. You can also make several biscuits of different shapes, adding different spices to each of them. The galettes turn out very dry.
Flour – 250 g
Starch - 60 g
Butter – 50 g
Egg – 1 pc.
Sour cream – 100 g
Soda on the tip of a knife
Salt to taste
Banana bread
Peel the bananas (very soft) and mash them well with your hands. Melt the butter.. You can add ground nuts to the bananas. Mix 2 eggs and 1 glass of kefir well. Pour all ingredients into one bowl and stir well again. Add 250 g of flour and 1 teaspoon of soda and mix again. Finally, pour everything into a greased pan and place in a hot oven. Baking time – 30 – 40 minutes.
Bananas – 6 pcs. (very, very soft)
Butter – 130 g
Ground nuts – 1 tbsp. spoon
Egg – 2 pcs.
Kefir – 1 glass
Flour – 250 g
Soda – 1 teaspoon
FOR DESSERT
Honey apricots
Place all ingredients in a saucepan, cover and bring to a boil over moderate heat. Reduce heat and simmer for about 10 minutes until the apricots are soft but still hold their shape.
Serve the apricots warm with yogurt and crackers.
Apricots – 500
Liquid honey – 2 tbsp. spoons
Orange - 2 pcs.
Cinnamon
Pears baked with honey and almonds
Bake pears at 1900 for 20 minutes until soft. Transfer to a plate, sprinkle with almonds and drizzle with honey. Can be served with a sprig of mint.
Pears – 6 pcs., cut in half and cored
Almonds - 25 g, toasted, chopped into thin flakes
Honey - 4 tbsp. spoons
Fruit ice
Place the yogurt in a large jug and gradually add the apple juice, whisking. Pour half of the fruit mixture into 12 80 ml ramekins or paper cups. To freeze. Stick a stick into the middle of each block and return to the refrigerator until completely frozen. Pour a layer of blackcurrant juice on top and freeze until firm. Top with remaining yogurt and freeze again.
The flavor and texture of ice cream can be changed by using different juices.
Natural yogurt - 125 ml
Apple juice - 500 ml
Blackcurrant juice - 250 ml
ADVICE! You can use canned juices without sugar.
Honey baklava
Chop the creamy margarine and flour (do not melt the margarine). Add 2 yolks, 1/2 teaspoon of soda slaked with vinegar, salt on the tip of a knife, 300 g of thick sour cream. Knead the dough, divide it into 3 parts, put it in the refrigerator for 1 hour (do not remove it from the refrigerator before preparing the cakes).
Filling: beat 3 egg whites. Separately, crush 300 g of walnuts. Place a layer of dough, a layer of whites on a baking sheet and sprinkle with nuts. Then the 2nd layer of dough, proteins, nuts, layer of dough. Brush the top with the third yolk and place in the oven. A few minutes before the end of baking, remove, brush with honey and put back in the oven. When the baklava has cooled, cut into diamonds.
Cream margarine – 300 g
Flour – 3 cups
Egg – 3 pcs.
Soda – 0.5 teaspoon
Sour cream – 300 g
Salt
Walnuts – 300 g
Honey
Pumpkin dessert
Peel the pumpkin and cut into squares 0.5 cm thick. Place a slice of apple on each piece, place a teaspoon of sour cream on the apple and bake the dessert in the oven.
The results are delicious natural cakes. If desired, you can use any unsweetened dough (shortbread, puff pastry) and start placing pieces of pumpkin on the cookies cut out from the dough.
"Almost Ice Cream"
Add milk, fructose to the cottage cheese and rub it all through a sieve. Then pour in 250 ml of whipped cream, grated almonds, chopped fruits or berries and mix it all thoroughly. You can add a beaten egg to the mixture. Freeze the resulting mass.
Cottage cheese – 250 g
Milk – 150 g
Fructose – 75 g
Cream – 250 g
Almond
Fresh fruits or berries - to taste
Egg – 1 pc.
Refreshing fruit dessert
Mash the bananas with lemon juice with a fork, add yogurt and honey. Whip the cream to soft peaks. Add yogurt mixture and pour into a low container. Place in freezer for 1 1/2 hours, chill until half frozen.
Transfer the mixture to a bowl and whisk. Freeze again, then beat again. Return to freezer and freeze until firm. Remove 20 minutes before serving. Drizzle with honey and serve with crackers.
Bananas - 4 pcs.
Juice of 1 lemon
Natural yogurt - 450 ml
Honey - 4 tbsp. spoons
Heavy cream - 450 ml
Fruit salad
Cut the apple, orange and peach into slices. Place in a salad bowl and add whipped cream. Sprinkle grapes on top.
Apple - 1 pc.
Kishmish grapes - 1 branch
Orange - 1 pc.
Peach - 1 pc.
Whipped cream
Pumpkin salad with honey
Cut raw pumpkin into small cubes, mix with honey and leave for 40 minutes. Cut the seeded apples and turnips into small cubes and mix well with the pumpkin.
This salad can be made without turnips, it can be made with cranberries, you just need to puree them, you can make it without honey with sour cream or mayonnaise.
Pumpkin – 300 g
Turnip – 100 g
Apples – 1 pc.
Honey – 120 g
Semolina cream
Medium-thick semolina porridge is cooked using natural juice (currant, apple, cranberry - the main thing is that it has a little sourness). After the porridge is cooked (if it’s a little overcooked, that’s even better), the pan with the porridge is placed in cold water (poured into a large pan), cooled and whipped with a mixer directly in the pan (which is not removed from the cold water all this time ). After the porridge is properly whipped, it is placed in a deep plate and poured with cold milk. It turns out to be a very tasty dessert.
Halva with honey
(Armenian cuisine)
Sift the flour through a sieve, collect from the saucepan, pour in the melted butter, mix thoroughly. Fry, stirring, until a crumbly, homogeneous yellow mass. Pour in honey and continue frying for another 5 minutes. While hot, pour into plates, trim and cut into square pieces.
Wheat flour – 5 cups
Ghee butter – 2 cups
Honey – 2 cups
PREPARATIONS FROM BERRIES AND FRUITS WITHOUT SUGAR
Preparation in its own juice (without sterilization)
Berries (blueberries, lingonberries, currants, strawberries) are placed in a sterilized jar to the top, the jar is placed in a “water bath”. As the berries heat up, they release juice and settle. Fresh berries are added to the jar until the berries stop shrinking. After the last berries have warmed up for 15-20 minutes, screw the jar.
Natural currants (fresh storage)
In dry, sunny weather, the berries are poured directly on the bushes from a watering can and allowed to dry. Sterile bottles and stoppers are pre-prepared. Hands for collecting are wiped with vodka or a solution of potassium permanganate. Whole berries are carefully removed from the bush in a bottle. Compact by shaking gently. The bottles are closed and filled with wax, paraffin, and sealing wax. Store horizontally at a temperature of 5-6 0 C.
Whole currants
You can prepare blackcurrants without sugar: place freshly picked berries tightly in clean, dry jars, cover with boiled lids or cellophane soaked in vodka, gluing it around the edges. Such currants completely retain the taste and aroma of fresh berries. You can make compotes, juices, and pie fillings from it. It is better to store jars in the refrigerator.
Strawberries with honeysuckle pureed (no sugar)
Clean honeysuckle berries are blanched for one minute and rubbed through a sieve. Strawberries are poured with pureed honeysuckle, put on fire, and brought to a boil. Boil for 3 minutes and pour the boiling water into sterilized jars and seal.
Strawberries – 3 kg
Honeysuckle (mashed berries) – 1 kg
Apple cheese with honey
Place chopped sour apples (without seeds) in a pot, cover the lid with dough, and put in the oven to bake. Then rub through a sieve. Take 1 cup of apple mass and 1 cup of honey and, stirring, cook until thick. Before this, add crushed candied orange peel, a little cloves or cinnamon, ginger or pepper into the mixture and stir.
Then transfer the mixture to a clean towel and place under a press. After 2 days the cheese will be ready.
Apple soy
A little-known ancient recipe
Mix the juice of sour and sweet apples, pour into a bottle, let stand on ice for 3-4 days. Drain the pure juice and cook until thick (the thickness of honey) over low heat. Stir. It can be stored for several years, used for sauces and gravies for veal, turkey, and salads.
Plum cheese without honey and sugar
A little-known ancient recipe
Place the plums in a pot and place in a cooling oven. In the morning, drain the juice and cook it over low heat, stirring. When it starts to thicken, set aside like cheese. Store in jars.
Pickled pumpkin
A little-known ancient recipe
Boil water, put pumpkin pieces in it, boil twice, remove the melon, let cool, boil again and cool.
Prepare syrup: 1 cup vinegar, 1/2 cup honey. Dip the pumpkin pieces into the hot syrup. Let cool and transfer to jars.
Dried gooseberries for sauce
A little-known ancient recipe
Dry ripe gooseberries in the stove or oven. They put it in red sauce for beef and veal legs. Before use, you need to pour boiling water over it and let it soak.
Raspberry marshmallow
A little-known ancient recipe
This is a little-known, ancient recipe.
Pour fresh raspberries into the pot, cover the lid with dough, and place in the oven. After 4-5 hours the raspberries will dry out, rub them through a sieve and let the juice drain. Add 1 cup of honey to the remaining mixture for every 2 cups and beat with a spatula for an hour. Pour into wooden molds or boxes and let cool.
Nuts in honey
A little-known ancient recipe
Dry the nut kernels in the oven. Boil white honey until red hot, add nuts until thick, cook for up to 1 hour, when the honey begins to thicken. Place the nuts in heaps on a baking sheet, dry them, let them cool, and put them in a jar. Store in a cold basement.
Rowan in honey
A little-known ancient recipe
Bake rowan berries on a baking sheet and pour them into red-boiled honey, cook like jam.
Sweet omelet with kiwi
Separately, beat the whites with zest, separately the yolks with fat. Then mix everything and bake this omelette until dark golden brown. Then put it in a sectional salad bowl: in one compartment the omelette, in another - the syrup released from the kiwi, in the third - the kiwi itself.
Kiwi, peeled, cut into slices – 3-4 pcs.
Eggs – 4 pcs.
Lemon zest – 0.5 teaspoon
Butter – 2 tbsp. spoons
Dessert in green tones
Prepare a mixture of peeled lemon juice, 2 tbsp. l. white wine, chopped lemon peel, canned pineapple, kiwi and green gooseberries (can be frozen). Place the mixture in a shallow baking dish greased with butter. Beat 2 egg whites with 10 g of vanillin until a thick mass is obtained, place it on top of the fruit mixture and bake in the oven at 220 0 for 10 minutes. Sprinkle the finished dessert with a pinch of coconut flakes.
White wine – 2 tbsp. spoons
Lemon – 1 pc.
Canned pineapples – 500 g
Kiwi – 250 g
Green gooseberries – 250 g
Butter
Vanillin – 10 g
Egg – 2 pcs.
Chicken breast skewers with kiwi and honey sauce
Cut the chicken breast fillet lengthwise into finger-width pieces. Prepare the marinade by mixing 2 chopped chili peppers, a clove of garlic, 1 tsp. ginger powder and 100 ml adjika. Place the chicken fingers in the prepared marinade for an hour. To prepare the sauce, cut the kiwi and onion into cubes, add 1 tsp. grated garlic, 3 tbsp. l. apple cider vinegar, 2 tbsp. l. honey, 1 tsp. basil leaves and gently mix the ingredients. Thread chicken fingers onto wooden skewers, grill until cooked and serve with boiled rice and sauce.
Chicken breast fillet – 4 pcs.
Chili pepper – 2 pcs.
Garlic – 3 cloves
Ginger – 1 teaspoon
Adjika – 1/3 cup
Kiwi – 4 pcs.
Onion – 1 pc.
Apple cider vinegar – 3 tbsp. spoons
Honey – 2 tbsp. spoons
Basil, leaves – 1 teaspoon
Curd pie with kiwi
Mix flour with baking soda and baking powder. Add softened butter and grind until it turns into thick crumbs. Add cottage cheese and stir. (The cottage cheese should not be wet. If there is too much liquid in the cottage cheese, it is better to weigh it out in advance - put it in gauze or cotton cloth and hang it over a bowl, where the excess whey will drain.)
Grease the baking dish with oil, place the dough and smooth it out.
Peel the kiwi, cut into slices and place on top of the dough.
Cover the pan with foil and place in an oven preheated to 220°C. After 30 minutes, remove the foil and bake for another 15 - 20 minutes. Turn off the oven. Cool the pie in the oven with the door ajar.
Serve with whipped cream or sour cream.
Cottage cheese – 600 g
Flour - 1.5 cups
Butter – 150 g
Soda - 1/2 teaspoon
Baking powder – 1/2 teaspoon
Salt
Kiwi – 4 – 5 pcs.
Baked persimmon with citrus fruits
Preheat the oven to 1800C. Grease 4 foil squares. Cut 3 persimmons into 8 slices, peel and remove membranes from 1 pink grapefruit, divide 2 oranges into segments and remove membranes. Divide the fruit into four squares. Pour 1 tbsp. spoon of sugar (brown) into each square. Lift the edges of the foil and make large envelopes. Place the envelopes on a baking sheet and bake for about 20 minutes.
Cheesecakes with persimmons
Peel 800 g of persimmon, remove the seeds and finely chop. Grind 500 g of cottage cheese until you get a uniform mass. Then add 1/2 cup of wheat flour, salt and persimmon. Mix well. From the resulting mass, form small cakes 1-1.5 cm thick. Roll them in breadcrumbs and fry on both sides in vegetable oil until a golden brown crust forms. Serve with sour cream.
Onion salad with persimmon
Cut 4 firm persimmons and 4 large unsweetened apples into thin slices 2-3 mm thick. Marinate onion cut into half rings in lemon juice, and then add to slices of persimmon and apples. Add a little vegetable oil, salt and pepper to taste. Serve with meat, poultry, fried fish.
Persimmon jelly
Soak 1 tbsp. spoon of gelatin in 1 glass of water. Peel 4 persimmons, cut into slices and grind thoroughly to a puree consistency in a blender. Whip 200 ml cream. Mix the cream with persimmons and carefully add gelatin, diluted in the hot juice of half a lemon. Pour the jelly into the mold and leave to harden for 2-3 hours.
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