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Linzer with pumpkin and golden raisins

Linzer with pumpkin and golden raisins

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Melt the butter, then mix with the sugar, vanilla sugar, 3 eggs and baking powder quenched with lemon juice and lemon peel. Put the flour and mix until the dough becomes elastic. Leave to cool for approx. 30 minutes. The coca is spread out and placed in a tray lined with butter and flour or just with parchment paper. Bake in the preheated oven for approx. 15 minutes, until white.

Meanwhile, peel the pumpkin and seeds, cut the pieces and sprinkle with sugar and cinnamon. After the sheet has turned white, take it out of the oven, put the prepared pumpkin on top and sprinkle the golden raisins. Grease with the remaining yolk, sprinkle with vanilla sugar and place in the oven for another 10 minutes.

After baking, sprinkle with plenty of powdered sugar.

Pumpkin Pie (my childhood dessert)

Pumpkin pie, my childhood dessert

pumpkin pie it is one of our favorite pies and there is no autumn in which I do not do it a few times. And, as autumn has already come, although it is still quite hot outside, I prepared pie recipe and I enjoyed it with great appetite. For the pie, I use thin sheets, because I like their crunchy texture, but if you want, you can try it using the apple pie dough recipe.

Pumpkin pie with thin sheets it was my father's specialty. He also used thin sheets of pie, but he made them at home and they came out so beautiful that we admired them with amazement every time. I promise to post the recipe for thin sheets for pumpkin or apple pie as soon as I have some free time. Until then, I recommend using commercially available thin pie sheets for this absolutely delicious recipe.

Pumpkin Pie & # 8211 Ingredients

  • 1 kg grated pumpkin
  • 100 g butter
  • 125 g sugar
  • 400 g thin pie sheets
  • 100 g butter or 50 g butter + 50 g oil for spreading sheets
  • vanilla / cinnamon (optional)

Pumpkin Pie & # 8211 Preparation

  • Peel a squash, grate it and squeeze the juice.
  • Mix the pumpkin with the sugar and butter cut into pieces and put it in a large saucepan over low heat. Heat it for about 15 minutes, then turn off the heat and let the pumpkin cool completely.
  • Here I make a small parenthesis and tell you that, after it cools, you can put it in bags and freeze it for the winter.

  • Melt the butter and let it cool. After it has cooled, spread a sheet of pie in the oven tray lined with baking paper and grease it with melted butter on the entire surface. Add over the first sheet a second sheet that we grease with butter and over the second sheet we place the third and last sheet that we grease again with a little butter.

  • Put a quarter of the pumpkin composition on top of the sheets, fold the ends of the sheet over the filling and then form a roll.
  • I made a fuller roll for Cris and a smaller one for myself.

  • Grease the pumpkin pie with a little butter or oil and bake it at 180 ° C, preheated oven, for 30-35 minutes.
  • After it has cooled, we powder it with powdered sugar, cut it and serve it with great appetite.

Don't let the fall pass without it pumpkin pie, Yes? Good appetite!

Pumpkin pie and homemade sheets

What could be better on a cold day than a freshly baked pie and a cup of tea? Not many things, so I'll leave you with my pumpkin pie recipe. A pie that not only warms your body, but also your soul.

Ingredients and preparation for homemade pumpkin pie and sheets:

For sheets:

  • 700 gr of flour
  • 1 pinch of salt
  • 25 g of fresh yeast
  • 350 ml of warm water
  • 50 ml of oil

For the filling:

  • 2 kg of peeled and grated pumpkin
  • Sugar to taste & # 8211 I used 2.3 tablespoons of brown Muscovado sugar
  • 1 teaspoon cinnamon
  • Vanilla
  • Peel an orange
  • 150 gr of breadcrumbs
  • Optional: raisins or nuts



I started with the filling, to have time to cool. I put the pumpkin in a large pot and added sugar, cinnamon, vanilla and orange peel. I also put half a glass of water and let it cook for about 15 minutes, until it softened and its volume was halved. I put out the fire and added the breadcrumbs. It absorbs the moisture left by the pumpkin. I transferred the pumpkin to a bowl and let it cool.

While the pumpkin had cooled, I made the dough.

Pie sheets:

In a bowl I mixed the flour with the salt. Separately I dissolved the yeast in 50 ml of warm water, and after 10 minutes when it became frothy I added it to the flour together with the rest of the water and oil. I mixed the ingredients and kneaded the dough for about 6.7 minutes. I got a firm, non-sticky dough. I covered him and let him rest for 15 minutes.

After this time I divided it into 6 pieces of about 180 grams. I let the dough notes rest for another 5 minutes, then I spread them one by one. I stretched each sheet with the twist as thin as I could. At the end I pulled the sheet with my hands to lengthen it a little. Each sheet measured approximately 50 & # 21540 cm. I greased the sheet with a thin layer of oil, placed the pumpkin in half of it, then rolled it tightly.

Baking the pumpkin pie:

I placed the pumpkin pies in the pan and put the pan in the preheated oven for about 30 minutes or until the pies turn slightly golden.

After I took the pies out of the oven I let them cool a bit, then I cut them and served them powdered with a little sugar.

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Pumpkin and raisin cake

The Little Swiss Restaurant in Bucharest offers you a delicious recipe for dessert:

Dough ingredient:

  • 100 g Amaretti (cookies)
  • 400 g Flour
  • 150 g Sugar
  • 1 pinch of salt
  • 1 teaspoon baking powder
  • 250 g Butter

Filling ingredients:

  • 400 g Pumpkin core
  • 400 g Mere
  • 150 g Sugar
  • 1 Lemon (for juice and grated peel)
  • 3 tablespoons raisins
  • 1 teaspoon ground cinnamon
  • Powdered sugar

Method of preparation

Take a round baking dish with a diameter of 24 cm, line it with baking paper and spread butter on the edge. Preheat the oven to 180 degrees.

The Amaretti is finely crushed and mixed well with the dough ingredients, then processed into a tender dough.

Half of the dough is placed on the bottom of the form and pressed well. The rest of the dough and the form with the dough are put in the fridge.

For the filling, cut the pumpkin core into pieces, then into small, thin slices. The apples are cut into four, then also into thin slices. Mix all the ingredients and arrange on the dough. Cover with the rest of the dough.

Place in the oven at the bottom and bake for about 50-55 minutes. Allow to cool, then sprinkle with powdered sugar.

Scones with pumpkin and walnut puree

I've done scones before and I really like them. They are the fastest version of bread that I know and that can be prepared right in the morning before breakfast. For those who have time, of course. Scones are British breads, sweet or not, that can be eaten with butter and jam, as well as with cheese or ham. It depends on everyone's tastes. It is eaten in the morning or at tea at five o'clock, with cakes or mini sandwiches.

I found an interesting scones recipe from Donna Hay, a food stylist from Australia, which I really like. I was looking for something with pumpkin because it is seasonal and I wanted to give you more ideas on how you can use it for cooking. There were no nuts in the recipe, but raisins, but I don't like them so I replaced them. I didn't have liquid cream, but I used kefir. I'm not very happy with our liquid cream on the market and I've found that I like to use kefir in baking, whether it's breads or cakes and cakes. It has a slightly sour taste and a very creamy texture. I'll test it in more recipes.


450 gr. White flour
3 and 1/2 teaspoons of baking powder
55 gr. fine white sugar
80 ml. 18% fat liquid cream (but I chose to use kefir)
80 m milk
220 gr. pumpkin puree (baked or boiled pumpkin and then blended)
50 gr. lightly chopped walnuts
milk, for greasing

Preparation time: 35 minutes

In a bowl, sift the flour and baking powder. Add sugar, kefir, milk, pumpkin puree and walnuts. Mix with your hands until you get a homogeneous dough, but not too much because it hardens. We spread the ball of dough on a floured surface. It should be about 2-3 cm thick. Cut 9-10 pieces of scones with a cookie cutter or a puffed glass. The number of scones also differs depending on how thin we spread the dough and how big / small the shape of the cookies we use is. Place the scones in an oven tray lined with baking paper, grease them with a little milk and bake them for 15-20 minutes at 180 degrees. They still grow and turn golden yellow.

Serve hot, cut in half, greased with a little butter and dried sage. It seemed to me the best combination. You can try yours or discover it. Store in the refrigerator in a tightly closed container.

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Pumpkin salad with yogurt dressing and tahini

Lately, I'm amazed that I start to like foods and dishes that I couldn't stand when I was little: soups, spinach, raisins, pumpkin, etc. I only liked pumpkin in hot, sweet pies, but only when it was fresh out of the oven and smelled good. Otherwise, I wasn't even interested. Now I rediscover it, I test it in sweet and salty recipes, I like its color, texture, how it blends with the other flavors and that during this period I have something to cook new and beautiful recipes. The best and healthiest for us is to try to eat as much as we can and often with what is seasonal and local and this salad is crazy! So many interesting flavors that combine deliciously and create a fresh and amazing dish. I just like to look at him. I'm tired of just that.

I don't know about you, but I've added something new to my diet, pumpkin, and I'm very happy. It never occurred to me some time ago to cook with pumpkin and now I want to try all sorts of wonders with it and if this salad doesn't impress you, then stay tuned because another pumpkin recipe is coming, this time sweet , which I'm sure you'll like.

Have a nice October! And give the pumpkin a chance.


100 gr. valerian (found in a bag or casserole)
4-6 strips of fresh pumpkin
60 gr. goat telemea
a few pumpkin seeds and sunflower
a few golden raisins

for dressing
1 Greek yogurt
a little lemon juice
1 tablespoon tahini (sesame paste)

Preparation time: 10 minutes + 1 hour while the pumpkin is in the oven

Yes, this salad takes a while because the pumpkin needs to be cooked. But you don't have to wait for it because it bakes on its own, during which time you can watch 2-3 series even if it smells good and home. Take a pumpkin from the market, wash it a little and wipe it and then cut it into not very thick strips starting from the back to the base. Like watermelon. It's a little harder than watermelon and I'm very bad at the cut and patience chapter, you can see from the pictures, but I ended it in the end. We only bake 4-6 strips now, but with the rest we can make other recipes.

Remove the core and kernels with a spoon and place the pumpkin strips in the oven tray lined with baking paper. Grease with olive oil and sprinkle with salt and pepper. The oven is hot and bake the pumpkin for about an hour. We turn it on all sides and then prepare it for salad.

Put a handful of valerian in a plate, place the pumpkin strips, crumble the cheese over it, sprinkle the seeds and raisins and pour the dressing. We do this by mixing the above ingredients. The taste depends on you and how strong you want the tahini to feel.

In order to be tender and fluffy, you have to follow a few important steps. The dough must be left to rise twice: the first time immediately after you have prepared it and once again after you have put the rolls in the tray in which you are going to bake them. In this way they will grow and adhere to each other and this is exactly their charm. Children love to take them off, unwind them and discover their contents. That is why they are only well served at parties organized for the little ones.

If you want to prepare this recipe for pumpkin, ginger and cinnamon rolls (without sugar), you can find the list of ingredients and how to prepare it below.

Preparation time: 50 min
Yeasting time: 1.5 h & # 8211 2 h
Number of servings: 20 pcs
Vessel size: tray 25 cm x 35 cm

For the dough:

  • 550 g type 650 flour
  • 120 ml of milk
  • 25 g fresh yeast (10 g dry yeast)
  • 100 g cold butter
  • 2 eggs
  • 150 g baked pumpkin puree
  • 1 teaspoon cinnamon
  • 1 teaspoon freshly grated ginger
  • ½ teaspoon coriander seeds (crushed)
  • ½ teaspoon salt (only over the age of 1 year)

For the filling:

  • 200 g baked pumpkin puree
  • 30 g melted butter
  • 3 tablespoons golden raisins (optional)
  • 1 teaspoon cinnamon
  • 1 teaspoon freshly grated ginger
  • ½ teaspoon coriander seeds (crushed)

For the cream:

  • 3 tablespoons greasy cream
  • 2 tablespoons milk
  • 1 tablespoon honey (optional and only over the age of 1 year)
Method of preparation

To make the dough, first prepare and weigh all the ingredients you need.

Heat the milk in a kettle until it reaches a MAX temperature of 40 degrees. Take it off the heat, add the yeast and stir. Set it aside for 5 minutes.

In a large bowl, sift the flour, add salt and diced butter (about 1 cm on the side) and knead with your fingertips until you get a crumbly composition.

Form a hollow in the middle of the bowl and add the eggs. Stir until incorporated.

Combine in a bowl 150 g pumpkin puree, crushed coriander and cinnamon. Pour everything over the dough and continue to knead.

Pour the mixture of milk and yeast over the dough and knead for 8-10 minutes, until it comes off the walls of the bowl and you can form a ball.

Cover the bowl with a kitchen towel and leave it to rise for at least an hour or until it doubles in volume.

After leavening, pour the dough on the work surface lined with flour and divide it into two pieces.

Spread the first piece with a rolling pin until you get a rectangle 4-5 mm thick.

Mix all the filling ingredients in a bowl and with a spatula, spread half of the resulting amount over the dough.

Roll the dough lightly and with the help of a very sharp knife and without pressing hard, cut it into slices about 3 cm thick. 10 slices should come out. If you have a tray smaller than 25 & # 21535 cm, you can make the slices thicker and smaller in number so that they fit in the tray. If the tray is larger, the thickness of the rolls decreases and more will come out. It doesn't matter what shape of tray you use. It can be round, square, oval.

Preheat the oven to 180 degrees without a fan.

Grease the pan with a little butter and transfer the rollers into it, taking care to leave some space between them. Repeat the process with the other piece of dough.

After you have filled the tray, cover everything with a towel and leave it to rise for another 30-60 minutes or until the dough starts to fill the free spaces and to stick the rolls between them.

Place the tray in the oven at 180 degrees without a fan for 30 minutes and at 180 degrees with the fan on top for another 10 minutes, at the end, to brown on top.

For the cream, combine the cream, milk and honey in a bowl (optional and only over the age of 1 year).

Remove the pan from the oven and let it cool for 10 minutes, then decorate the rolls with cream. They are best served immediately, with a cup of milk, but keep their fluffy texture the next day. You can keep them in the fridge and reheat them slightly before serving them again.

* If you want to make the rolls the day before, prepare everything until step 13 inclusive, cover the tray with cling film and put it in the fridge until the next day. Remove the tray an hour before baking the rolls.
* If you do not have enough pumpkin, you can replace the filling with grated apples, walnuts and cinnamon or cheese and raisins.
* If you want to prepare them without sugar for children and a little sweeter for adults, one option would be to divide and fill in two, add sugar in one of the halves and use it in half of the dough.
* If you make the rolls exclusively for adults and you want them to be sweeter, you can add 2 tablespoons of milk sugar when making the dough (before putting the yeast) and 3 tablespoons of brown sugar in the filling.

If you tried this recipe for pumpkin, ginger and cinnamon rolls, I would be happy to tell you your opinion, in a comment below. Also, in order not to lose future articles, you can subscribe to the Newsletter or "like" the Facebook page and follow those on Pinterest and Instagram.

Cake with semolina, raisins and candied orange.

This wonderful cake is called Migliaccio in Italian, and is a Neapolitan dessert, but with origins in antiquity. The name comes from millet, that is, millet, because in ancient times it was made from millet flour. The preparation has undergone changes, now millet flour is replaced with wheat semolina, and is enriched with raisins, chocolate and candied fruit. My joy, this dessert, reminds me of my childhood when the ultimate dessert was semolina with milk, garnished with cherry jam on top, or rice with milk, generously powdered with ground cinnamon. It's been a few hours since I made the cake and it still smells incredibly orange and vanilla, exactly what I needed on a cold autumn day.

  • 500 ml of milk
  • 500 ml of water
  • 200 gr of wheat semolina
  • 350 gr ricotta cheese
  • 4 eggs
  • 250 gr sugar
  • 40 gr butter
  • a pinch of salt
  • lemon or orange peel, in large pieces
  • 4 tablespoons full of golden raisins
  • 2 tablespoons filled with candied orange peel
  • 1/2 glass of orange liqueur
  1. Prepare all the ingredients.
  2. Put the raisins to rehydrate in orange liqueur or orange juice. It would be correct to use a hot liquid, but they can also be hydrated if you let them soak in the cold liquid for several hours at room temperature.
  3. In a saucepan with high walls, boil water, milk, butter and a piece of lemon or orange peel, without the white part.
  4. When it starts to boil, remove the orange peel and add the semolina in the rain, stirring constantly and vigorously so as not to make lumps. Let it boil for a few minutes. Turn off the heat and let the semolina cool completely.
  5. Beat the eggs with the sugar and vanilla sugar.
  6. Add ricotta cheese and salt powder, incorporate well.
  7. Prepare a cake tin with a removable ring (24 cm in diameter) grease the walls well and place a baking paper on the bottom.
  8. Preheat the oven to 180 °.
  9. Drain the raisins.
  10. Incorporate half of the egg and cheese mixture into the boiled semolina. Mix well. The composition is a bit voluminous and will require a bit of effort.
  11. Pour the other half and beat with a mixer until a smooth, fluffy composition results.
  12. With the spatula of a spatula, incorporate the raisins and the candied orange.
  13. Pour the composition into the mold, smooth the surface and bake for 60 to 75 minutes.
  14. Test with the toothpick. The cake will make a copper crust on top, if you think it is not yet baked, to avoid burning too hard on top, place a baking paper over the form and continue baking.
  15. When ready, remove and leave to cool on a kitchen grill.
  16. Powder with vanilla powdered sugar and allow to cool completely before serving. It is delicious, fragrant, slightly sticky from sugar, and certainly has the taste of childhood.

How to prepare wheat cheeses in pie sheets

Trigons are as easy to make as any cheese pie, only the way it is wrapped is different. They are a relatively dietary dessert if you use low-fat cottage cheese.

The cheese I used had 8% fat, and I put quite a bit of sugar, only 40 grams in a wheat tray. Come on, it's not bad! If you want them sweeter, you will need to supplement the last amount of ingredients.

An important clarification: do not put sugar in the mixture of cheese and eggs because it will liquefy the cheese, especially if it is a weaker cheese. Put the sugar directly on the pie sheets, just before you pack the wheat and it will be very good.