Hello there, welcome to Special Food Meals! That is the place I share my ardour for cooking with the world. Nice cooking is about being impressed by the easy issues around you - recent markets, varied spices. It would not essentially look fancy. Spice is life. It relies upon what you want... have enjoyable with it. Sure, meals are severe, however, it is best to have enjoyable with it.
Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it ...
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Soft apple dumplings the recipe for soft and delicious cakes
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The soft apple dumplings are soft and delicious fruit cakes ideal for a snack or to be enjoyed as a dessert. The base will be made with a dough made from flour, sugar, eggs, milk, butter and dry yeast. Once risen, the dough will be divided into pieces and then stuffed with pureed apples. The final result will be very soft and irresistible bundles enriched on the surface with sliced apples softened in a pan with sugar and flaked almonds. Here are all the steps to prepare them.
INGREDIENTS FOR APPLE DUMPLINGS
FOR THE DOUGH FLOUR 00 280 gr • 36 kcal MILK 130 ml • 42 kcal BUTTER IN PIECES 40 gr SUGAR 4 tablespoons • 146 kcal DRY BEER YEAST 5 gr EGGS 1 • 380 kcal SALT UP 1 teaspoon • 21 kcal FOR FILLING APPLES 2 • 50 kcal SUGAR 1 tablespoon • 146 kcal LEMON JUICE 2 teaspoons • 29 kcal FOR DECORATION APPLE 1 sliced • 43 kcal SUGAR 1 tablespoon • 146 kcal LEMON JUICE 12 tsp • 29 kcal ALMONDS FLAKES to taste • 575 kcal The calories refer to 100 grams of the product
How to prepare soft apple dumplings
Add the flour with the salt and sugar and mix (1).
Make a groove in the centre and pour in the egg, milk, dry yeast and mix. Knead with dough or by hand (2).
Add the butter into small pieces and continue to mix until the dough is smooth (3). Transfer the dough to a bowl, cover with a cloth and let it rise for 1 hour.
After the necessary time, obtain 6 balls from the dough (4), cover them with a cloth and let them rise for another hour.
Peel the apples and cut them into small pieces. Put them in a bowl and mix them with the sugar (5).
Put in the microwave for 3 minutes and then blend the apples with the blender (6).
Roll out the balls of dough with a rolling pin, spread the apple smoothie (7)
and roll the dough (8).
Transfer the sandwiches to a baking tray lined with parchment paper and brush with beaten egg (9).
Cut the apples into very thin slices without removing the skin and cook them in a pan with the sugar and lemon juice (10).
Place the apple slices and sliced almonds on the bundles (11).
Bake in a preheated oven at 180 ° C for 15 minutes. Once ready, let them cool. Your soft apple dumplings are ready to be enjoyed (12).
Advice
You can flavour the filling with cinnamon powder, to make your bundles more aromatic and fragrant. You can also sprinkle them with powdered sugar before serving if you prefer.
Storage
You can keep the soft apple dumplings for 1-2 days under a glass bell or inside an airtight container.
Polenta gnocchi with gorgonzola dumplings, a true symphony of first fruits Polenta gnocchi with gorgonzola is a very tasty first course, with a rustic character and quite simple to prepare. They differ from traditional gnocchi as they are not made with potatoes, but with polenta. Consequently, the procedure is also quite different. To prepare these dumplings, in fact, the polenta must first be cooked (using other ingredients, such as gorgonzola) and then divided into balls. The result is different than usual and is able to tantalize the palate. Also from an aesthetic point of view, it looks good, especially for a pleasant golden yellow (also thanks to the passage to the grill). As for the nutritional principles, I must admit, we are not dealing with a light dish. Also because there are many ingredients that exceed the number of carbohydrates and fats. I believe, however, that once in a while an exception to the rule is good, on some occasions it is allowed to yield to taste without thi...
This recipe is simply irresistible and with only 3 ingredients you will have a treat that will conquer you! Have you ever tried that sugary and crunchy coconut that is usually sold at fairs or squares? This is the recipe that we will teach you here! Called in some places burnt coquinho, it is also known as sugar coquinho, caquinho, beijinho and it is very simple to make. The preparation time is a little long, but it's just to let the sugar cover all the pieces of coconut with a delicious caramel! You will find that this coconut sweet recipe is worth preparing! Want to see how to make burnt coconut here at TudoReceitas? Just follow the step-by-step photos and instructions and be delighted at the end! Ingredients for making Burnt Coconut: 1 unit of dry coconut (about 3 cups of cubed coconut tea) 300 g 1½ cups of refined sugar or crystal ½ cup of water (120 milliliters) How to make Burnt Coconut: Open the dry coconut, remove its shell and separate the other ingredients fo...
Crostini with smoked mackerel, colour and taste for a delicate appetizer Crostini with smoked mackerel are small appetizers able to satisfy the palate and the sight. Among other things, they are also the classic appetizers that allow you to make a good impression in the presence of your diners. Firstly because they are simply delicious, secondly because they offer unusual scents. In fact, they are the result of uncommon combinations neither within the starters category nor among the first or second courses. In short, these crostini with smoked mackerel represent something new, which certainly will not fail to tantalize the palate. True, in some cases the ingredients are not so available. The reference is above all to the spinal, a fish preparation that I will deepen in the next paragraph. However, the recipe is really simple, in fact, it involves simply composing the croutons. The only element of difficulty, if you can call it that, concerns the creation of the emulsion, which is...
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