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Vanilla pudding with semi-bitter cherry jam

Vanilla pudding with semi-bitter cherry jam

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I wanted something that could be eaten with whipped cream and made fairly quickly, because we still have sour cream to make whipped cream and it had to be made ....

  • 1 sachet of premium Vanilla Pudding from Dr. Oetker
  • 5 tablespoons sugar
  • 500 ml of milk
  • 50 g butter with 70% fat
  • decoration
  • semi-bitter cherry jam
  • whipped cream

Servings: 3

Preparation time: less than 30 minutes

RECIPE PREPARATION Vanilla pudding with semi-bitter cherry jam:

In a saucepan with a double bottom, put the contents of the envelope, add the sugar and milk, mix well so as not to make lumps, then put the pan on the fire and stir continuously until it starts to boil and thickens. when it has thickened, remove the pans from the heat, add the butter and mix well.

Pour the pudding obtained in 3 ceramic pots, let it cool a bit, garnish with semi-bitter cherry jam and whipped cream.

Let it cool ... I didn't have much patience and I ate it warm ....

Malay pudding

Do you remember the porridge with sugar? Some moms, maybe not. I fondly remember the famous porridge, which seemed to me something extraordinary, not necessarily because of the taste, but because of the stories that came with it. My mother called it & # 8220sweet of my childhood & # 8221. Although I have many stories and recipes with sweets that he made in his youth, it remained in my mind, along with the even more famous fasting donuts with saffron.

In my searches on the net, I saw that I am not the only one who appreciates polenta porridge. On an American site he found Jamaican Porridje, called & # 8220pop & # 8221 or & # 8220cog & # 8221. What I prepared for the dwarf is neither the real polenta porridge, nor the Jamaican Porridje. It's a mix between the two, plus a boost of another memory & # 8211 cold polenta with cherry jam. From all these memories of the years & # 821780 and surfing the net, here is what came out:

2 cups milk (I used coconut, but any kind of milk works, even replaced with water, as I would have done if I didn't have vegetable milk at home)

3 tablespoons raw sugar + 1 teaspoon for cherries

20 cherries (this time I counted them)

2 tablespoons lemon juice

I boiled water and milk and when they started to boil I added the corn in the rain and the 3 tablespoons of sugar and cinnamon. I turned the heat to low and let it boil for 20 minutes, stirring occasionally. At the end of it all I added nutmeg and vanilla.

Separately, in a non-stick bowl I prepared the cherries. Without seeds, I left them in two because they were not too big, I put a teaspoon of raw sugar over them and two tablespoons of lemon juice and I left them on the fire for 5-7 minutes to caramelize.

When everything was ready, I put a generous portion of porridge in the dwarf's bowl and a few cherries on top. Reason to tell him about the adventures of my childhood.

Separate eggs. Beat the egg whites together with the sugar and vanilla sugar or mix.
Mix the yolks with a wooden spoon with the oil, then pour over the beaten egg whites. At the end, add flour and baking powder and mix with a wooden spoon from the bottom up. Put the dough in a tart form greased with oil and lined with flour.
Leave it in the oven for 15-20 minutes until it turns golden.

Put the milk in a saucepan on the fire until it starts to boil.
In a bowl pour the sugar, cornstarch and salt and add to the hot milk gradually and stirring constantly.
Leave it on the fire until the composition starts to thicken but taking care not to boil.

Spread on the vanilla pudding tart, then garnish with fruit: kiwi slices, pineapple pieces and cherries.

Pasta pudding

What do you do when you're left with cooked pasta for lunch? Put her on a snack for after lunch. An improvisation that has been going on for about a week. He had been arguing with Easter for some time, but I see that he has returned to better thoughts.

3 cups cooked pasta (ours are rice and corn spirals)

2 small pears

2 tablespoons sugar


  • 2 tablespoons chopped walnuts
  • 2 tablespoons raisins
  • cinnamon
  • vanilla
  • 2-3 tablespoons of sugar for burning

In a saucepan with a diameter up to 15 cm, burn 3 tablespoons of sugar with 2 tablespoons of water. I leave them on low heat until the sugar turns yellow-brown. I take it from the fire and with light movements I bend the pan so that the burnt sugar covers its walls. I set it aside, turn the oven to 180 degrees and take care of the rest of the ingredients. I put the pears on the large grater and mix them with the pasta. I put 1/2 sachet of Bourbon vanilla sugar, 1 sachet of sugar with cinnamon, raisins, walnuts and sugar. I also put eggs and mix well. Pour the whole composition into the pan with the burnt sugar and bake for 40-50 minutes. When it is ready, take it out of the oven and leave it to cool for 30 minutes. Then I take a large plate and cover the pan with the face. I return the pan and the pudding remains on the plate. I'm not lifting the pan. I leave it like this until it cools or at least an hour. A syrupy and fragrant pudding comes out.

Enjoy pitic!

Separate eggs. Mix the egg whites until they become hard foam, add the sugar + vanilla sugar and mix again. Then we put the yolks and at the end the flour + baking powder. Mix lightly with a wooden spoon 4-5 times from the bottom up.

Pour into the tray (32x42cm) lined with baking paper and bake for about 10 minutes at 185 degrees, the oven preheated.

Then we turn it over on a kitchen towel powdered with sugar, we brush it with a little water over the paper to come off. Spread the jam on top, roll in the prospo and let it cool.

Then boil the pudding with milk and sugar and after taking it off the heat add 1 sachet of gelatin dissolved in 4 tablespoons of water and mix. Let it cool very well.

Cut the cold roll into 15-16 slices about the size of a finger and cover with it the bottom of a plate (on which we will serve the cherry cake) and the edges of the form.

The cherries are squeezed from the juice and part of it is boiled and in another the starch is mixed. If you use fresh cherries, wash and peel them and you will also need the same amount of cherry nectar.

Pour over the boiling juice then add the cherries and leave on the fire, stirring constantly until it thickens.

Pour over the counter and let it cool very well.

Cream for whipped cream is mixed. The pudding should also be mixed and then lightly mixed with whipped cream. Then pour over the cherries.

Decorate with a little grated chocolate and fresh cherries and keep in the fridge for about 2-3 hours before removing the ring and cutting into slices.


Over the cream, when filling, we need 350 ml of liquid cream.

  • 275 milk chocolate,
  • 4 tablespoons oil,
  • 100 ml liquid cream
  • 140 grams of butter

Prepare the shells first. Put the oil, water and a little salt to boil. When it has started to boil, add the flour all at once so that it does not become lumpy. Mix well, then leave to cool until you prepare the cream.

Boil a liter of milk. The remaining 0.300 l of milk is placed in a bowl in which flour, eggs and sugar are added. Mix well and when the milk has boiled, pour it over the egg mixture with flour and sugar. Put everything on the fire and mix over low heat until it thickens.

Meanwhile, the mixture made on the fire for the shells cooled. Add one egg at a time, stirring constantly, until you incorporate them all.

When the composition has homogenized, put it in a helmet to which a star tip is added and pour the composition in a tray in which we put kitchen paper. They make elongated shapes of 10-12 cm and 2-3 cm wide and with enough space between them because they will grow enough, and if the space is small they will not grow.

Leave in the oven for about 25-30 minutes on high heat until they start to get a little colored on top.

Leave to cool, then cut in half horizontally and fill with cream.

Put a layer of whipped cream over the cream

Cover and put on top the chocolate icing prepared as follows: put all the ingredients in a saucepan and put on the fire. Mix well until the chocolate has melted but be careful not to boil it until the chocolate is cut.

Strudel with almond flakes and vanilla cream

Preparation of the cream. In a saucepan mix the yolks with the sugar until they become creamy. Add the pudding powder, vanilla essence and milk, then mix well with a whisk to prevent lumps and bring the composition to a boil over low heat, stirring constantly until the pudding thickens well. Leave the cream to cool. After it is cold, add the diced butter and mix for 3-4 minutes until you get a fine cream.

Leave the dough to thaw, then spread it on the floured worktop and spread it lightly with the rolling pin to be thin and easy to handle. The dough sheet is cut lengthwise into 3 equal parts and each part is cut into 3 long parts. Grease with vanilla cream, stick to the sides of the dough, glue lightly with a little beaten egg yolk and cut on the edges with kitchen scissors. Line a tray with baking paper and place each strudel, then grease with egg yolk on top and sprinkle with almond flakes. Bake in the oven at 180˚, for about 35 minutes until nicely browned. When they are nicely browned, turn off the heat and leave to cool in the pan, then powder with vanilla sugar.

Vanilla pudding with semi-bitter cherry jam - Recipes

I soaked the cut cake in the above composition. The amount of cake can differ depending on how much we have left and its density. If you have more or less adjusted the amount of milk, so that the pieces of cake are well soaked, but not to swim in the milk. You can also add another cake, as long as it is not too creamy.

You can juggle poppy seeds, put it if you want, if not, no! If you have left a cake with walnuts and you don't want poppy seeds, you can add chopped walnuts instead, everything depends on your preferences. Next, I put the composition in a heat-resistant dish in the oven, over medium heat, for an hour and a half, until it browned on top and on the edges and passed the toothpick test.

I let the pudding cool in the bowl, then moved it to a plate and sliced ​​it. Delicious!

Cakes, dessert, sweets - 460 recipes

Sweets, cakes or desserts are included in the group of trophins under the general name of sugar products. There are products that man has been and is attracted to since he discovered the sweetness of fruit and cane juice. The sweet taste, as doctors teach us, generates a psychosensory effect of pleasure and desire to consume, both adults and especially children. Regarding the nutritional value, it is good to know that 100 g sweets or CAKE they bring between 300 and 400 calories to the human body. a desert like chocolate, cocoa, halva, for example, they also contain important amounts of lipids and that is why they give an even greater energy to the body. One hundred grams of this food burns 460-560 calories.

For dessert, a menu means: confectionery and homemade sweets, compotes, pastries, fruits of all kinds.


It is a recipe that I make quite often, because it is easy and pleasant. It is good both for children and for people on a diet.
In addition to pumpkin, you can mix other kinds of vegetables, such as pasta or rice.
I prefer it simple, that is, only with pumpkin and cheese.

I scald the diced pumpkins - or rather boil them in half, then strain them and let them cool.
In a bowl beat 4-5 eggs, with a little salt, add a few tablespoons of sour cream - about 4 (sometimes I put yogurt or milk) and grated cheese. Usually I put a piece of cottage cheese and a piece of cheese, but it can be made in any combination - with telemea, curd, etc. The quantities are variable, as everyone wants and has. If you put more cheese, it will be a thicker and fatter pudding, if you put less, it will be drier.
Usually, on 4 suitable pumpkins, not large, I put a piece as big as a handful of cheese and about 200 g of cheese. But look, I didn't weigh them, but anyway, the recipe comes out.
In the beaten eggs with cheese, add pepper, a little nutmeg or cardamom, dill, 2 tablespoons of semolina or flour, then the drained zucchini.


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