Apple puff

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First choose the tray in which you want to make the soufflé. Peel the apples and then cut them in half, clean the seed box. Place the apples with the hole up in the tray. If 5 apples come in like this, clean one more, because when they boil, they will soften and become smaller. I used a pot with a diameter of 25 cm and I needed 5 medium apples. You can use any type of apple, I had golden now.

Place the apple pieces in a larger bowl and cover with water, put the grated lemon peel and 2 lbs of sugar, let it boil for no more than 7-10 minutes. They are then drained into a sieve. Do not throw the water in which the apples were boiled, pass it through a sieve to remove the lemon peel and keep it.

While the apples are boiling, make the sauce as follows: 50 g of butter are put on low heat to melt, then add the flour, mix well and thin with the milk, mix well so as not to form lumps. He made a few for me, but I opened them easily during cooking. The sauce will thicken. If you find it too thick, add a little more milk. Let it boil for about 5 minutes. Add 4 lbs of sugar and candied orange peel. Remove from the heat and leave to cool.

The tray in which the soufflé is made is greased with a teaspoon of melted butter. Place the apples with the hole up, as tight as possible, in each hole put a teaspoon of peach jam.

In the cooled sauce, add the yolks one by one, rub well after each one. Add the rum essence and at the end the beaten egg whites. Mix with a spoon (you do not need a mixer for this preparation) until well blended. Pour lightly over the apples, all over their surface. If necessary, smooth it lightly with a wooden spoon or spatula.

Preheat the oven to 200 degrees, then put the soufflé and leave the temperature at 190 degrees for about 30 minutes, then leave it at 180 degrees for another 20 minutes. If you notice that the surface turns brown, so as not to burn, cover with aluminum foil. The baking temperature was not specified in the recipe, so I baked it as I thought.

Remove the soufflé on a grill.

The recipe ends here ... but I didn't really like it that way ... nor did it specify how to serve it, whether or not it is taken out of the tray, ... so I thought of turning it over on a plate, after it has cooled, so that the apples are on top. Here and there it caught a little on the tray, now I think I had to press a handful of semolina ... but I fixed the problem. Here I think the version with a little whipped cream went very well ... but as lately I served a lot of whipped cream, I said to cover it with a gelatin, because it's still quite soft. So I made a transparent gelatin with 200 ml of water in which the apples and 2 lg of sugar were boiled (it is made hot, on the fire, but you know that, I don't insist anymore). I covered the soufflé, so with gelatin and let it cool. It must be left, I say at least 2 hours ... this is not specified either ... I left it overnight, because I did it late last night.

It's the first recipe of its kind, so I don't have much pretensions ... it's good anyway ... I think I'll try a grated apple soufflé next time.

Currant soufflé tart

We need:
For the crust: 1/2 cup oil 1/2 cup boiling water 2 cups flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1 tablespoon apple cider vinegar.

For soufflé: 400g liquid cream 3 eggs 2 tablespoons flour 100g sugar (or any sweetener) 3-4 tablespoons of currant jam or frozen currants.

For decoration: coconut flakes or powdered sugar

Method of preparation:

For the soufflé, mix with sour cream, eggs, flour, sugar and currant.

Spread a sheet of dough

a little bigger than the tray in which we want to bake the tart, then
we place it nicely, wallpapering the edges.

We pour the soufflé on top and

Bake the tart for 40 minutes at a temperature of 180 degrees C.

In order not to brown too much, you can cover it with a baking sheet that we wet and then squeeze it well.

Potato soup with smoked sausages

In a 3l pot (preferably Teflon) put the sliced ​​sausages as thin as possible. it

Chops St. Prex (calf)

The chops are lightly beaten, peppered and sprinkled with lemon juice and then passed through flour,

Rulada Simona

Put on low heat, melted margarine, add flour, milk and spices and mix

Apple and pineapple jam

Wash and peel the apples, then cut them into small pieces and weigh 500g. Then peel the pineapple, remove the spine, cut into small pieces and weigh 500g. Then, put all the fruit in a large pot.


Mix the contents of one sachet of Gelfix Super with the sugar and pour over the composition. Stir continuously and bring to a boil. When it starts to boil, let it simmer for another 3-5 minutes, during which time we continue to stir.

Cooking time: 3 minutes

Remove the foam and immediately fill the jars prepared and sterilized in advance. Close with screw caps, turn over and leave to rest on the lid for about 5 minutes.

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    Breath of apples, cheese and cherries

    Wash the apples, cut them into quarters, remove the seeds and cut them into slices. Put them in a bowl to marinate (yes, and the fruits are marinated, not only the meat!) With the cherries in the compote, in the orange juice.

    Eggs, pear nectar, cottage cheese, salt, semolina and baking powder mix well with a wooden spoon until you get a creamy meal.

    Add the marinated fruits. Grease a heat-resistant baking tin with oil and then turn the cheese mixture over. Put the tray in the oven at 140 ° C (stage 4, moderate temperature) and bake the soufflé for about 40 minutes.

    You can bring it to the table both warm and cold. If you want, powder the dessert with powdered sugar.

    2 big apples Ionathan
    2 tablespoons cherry compote
    2 tablespoons orange juice
    2 eggs
    50 g pear nectar (or thicker juice)
    250 g sweet cottage cheese
    1 pinch of salt
    3 tablespoons semolina
    1 teaspoon baking powder
    1 teaspoon oil, salt

    Apple puff - diversification recipe from 24 months

    INGREDIENTS recipe Diversification Apple Puff:

    • 4 large apples
    • 1 tablespoon sugar
    • 2 eggs
    • Cinnamon powder
    • 1 tablespoon oil
    • 1 tablespoon flour

    PREPARATION diversification recipe Apple Puff:

    The apples are washed and peeled and then grated. In parallel, separate the egg whites from the yolk and whisk the foam.

    Put the apples in a pan with the sugar and cinnamon and cook until you get a fine paste. Remove from the heat, and after the paste has cooled, mix it with the egg white foam.

    Grease a pan with oil and line with flour then pour the mixture of apples and egg white foam. Bake until the soufflé acquires a golden crust. Good appetite!

    He is recommended by the experience of Art Director and Publisher of the magazines Căminul, Bucătăria pentru toti, Bebelu, Industry Insights, and the supplement of the newspaper România liberă.


    I propose this ultra-fast soufflé recipe & # 8211 few ingredients, few calories, short cooking time & # 8211 the ideal dessert version of our century.

    INGREDIENT (2 pers.): ESTIMATED TIME & # 8211 10 -15 min

    sweet apples & # 8211 1 sea
    cottage cheese or urda (ricotta) & # 8211 200 gr
    or & # 8211 1 pc.
    raisins, cocoa (optional)

    Peel an apple and grate it, mix with cheese and egg. We pour the composition obtained in a vessel adapted for microwaves (the soufflé will not increase in volume, so we can fill the vessel).

    Put in the oven and microwave and install the cooking time & # 8211 5 minutes.

    After 5 minutes we check the cooking of the soufflé & # 8211 we touch with our finger the surface of the dessert & # 8211 if it is wet we put it in the oven for 1 minute or 2 (it took me 6 minutes 30 sec. In total). Decorate with cocoa or cinnamon.

    Easter Table "in a Circle" & # 8211 Puff with cow's cheese

    On the Easter table, for dessert, cakes and Easter are indispensable. But, on the Easter table "înCerc", we have this year a delicious soufflé with cow's cheese, a recipe proposed by nutritionist Larisa Rusu.

    Why do we offer you this recipe for dessert? Because it is delicious, easy to prepare, with fewer calories than traditional desserts and, last but not least, it is a versatile recipe that can be prepared whenever we feel like a healthy dessert.

    Easter Table "in a Circle": Puff with Cow's Cheese & # 8211 Ingredients and Preparation


    • 6-8 apples
    • lemon juice
    • grated peel of a lemon
    • 6 tablespoons cottage cheese
    • 3 eggs
    • 3 tablespoons sugar
    • 2 tablespoons ground walnuts
    • a good tablespoon of semolina
    • 2 tablespoons unmelted butter
    • fruit syrup
    • biscuit
    • half a packet of baking powder


    Wash the apples well, clean them and remove the pitted box. To preserve their color, the apples are then sprinkled with lemon juice.

    Separately, mix the cottage cheese with the yolks, sugar and grated lemon peel until a frothy cream is obtained.

    Then add the walnuts, semolina and baking powder quenched with lemon juice. Beat the egg whites until stiff, then add the diced apples and mix carefully. Homogenize the composition by inverting, so that the egg white does not leave.

    Pour the composition into a pan greased with butter and lined with breadcrumbs. On top, put the rest of the butter cut into small cubes. Bake the soufflé at the right heat.

    Perfect in the kitchen

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