Traditional recipes

Peanut paste with honey

Peanut paste with honey

I invite you to the maximum goodness, it spreads nicely on the bread ... and it tastes so ... delicious!

  • 250 gr raw hazelnuts
  • 50 gr cocoa butter
  • honey to taste
  • 50 ml water (spring)
  • vanilla powder (natural)

Servings: -

Preparation time: less than 30 minutes

HOW TO PREPARE THE RECIPE Hazelnut paste with honey:

Finely grind the hazelnuts (as fine as possible).

The butter melts in a bowl, placed in another bowl with hot water (kettle).

We need a powerful blender or a food processor where we will mix all the ingredients.

We put the composition in a jar and serve with pleasure!

Tips sites


I recommend the hazelnuts in the picture

Ingredients for the honey biscuit recipe

  • - Eggs & ndash 2
  • - Zahar & ndash 100g
  • - Oil & ndash 80 ml
  • - Vanilla sugar & ndash 1 sachet
  • - Honey & ndash 90g
  • - Baking soda & ndash 1 teaspoon not very full
  • - Flour & ndash about 430g (depending on the type of flour, egg size, etc.)
  • - Cinnamon (if desired) & ndash to taste
  • - + 1 yolk to grease the biscuits.

How do we prepare the honey biscuit recipe?

Put eggs, sugar, vanilla sugar, oil, cinnamon, honey and baking soda in a bowl.

Tip: In order not to feel the bitter taste of baking soda, it should be added over honey.

Mix the ingredients very well with a spatula or whisk, until the composition is homogeneous.

Gradually add the sifted flour and knead the dough. It should be soft, pleasant to the touch, but non-sticky.

Advice from Radmila

knead the dough lightly, add a little flour only if necessary.

The secret of soft biscuits is that the dough does not contain too much flour. To test whether the dough requires flour or not, we press with our finger on the formed crust, we must obtain a depth that disappears harder.

Sprinkle a little flour on the work table and spread the dough (approximately 0.5 -0.7 cm, I opt for the 0.7 cm version, I like the biscuits more & bdquodurdulii & rdquo).

We cut the biscuits and put them in the tray with non-stick paper. Grease the biscuits with the egg yolk and put the tray in the preheated oven at 180 degrees Celsius for about 20 minutes.

After baking, it is left to cool, and then it is enjoyed. I keep them in a metal box (because in our house these biscuits replace the classic gingerbread), they can stay for a week, being as good as on the first day.

The recipe and photos belong to Radmila Girbu and participate with this recipe in the Great Winter Contest 2019: cook and win

More recipes from Radmila Girbu can be found here.

The average grade given by the jury for this recipe is 9. Plus one point ex officio, the final grade is 10.

Recipes and desserts with honey

Natural honey, regardless of the assortment, has a number of active properties very beneficial to our health. In honey we find antioxidants, enzymes, vitamins, organic acids and not only that! No wonder honey is our true ally in the fight against many diseases. So it would be a mistake not to integrate honey into our daily diet.

Especially since there are countless ways we can use honey in the kitchen. And when I say that, I don't mean to use it only in the well-known way - as a sweetener for coffee or tea. Honey can also be used in cooking. This has been done for thousands of years, especially since, between us, everything tastes better when we add a little honey. Let's discover together some food recipes with honey, but also dessert recipes.

First of all, it should be mentioned that in order to enjoy all the beneficial properties of honey, it is recommended to consume it in its natural form as much as possible. When heated to over 45 0 C the honey loses its beneficial properties and increases its HMF or hydroxymethyl furfural, in its full name.

Now that we have found out, let's go to the kitchen and discover the most delicious recipes that have honey as an ingredient.

Honey recipes

There are many recipes to list on the list of ingredients and honey. However, taking into account what I said above & # 8211 that honey should not be heated above 45 0 C, the list of healthy recipes is considerably narrowed.

What we ate for breakfast

Let's start with honey-based food webs that we can enjoy for breakfast.

Served in the morning, honey is a real treatment for the stomach. And this can only make us happy, especially since breakfast, it is said, is the most important meal of the day - it is the meal that provides us with energy for the whole day.

Before discovering the culinary recipes of the morning based on honey, let's find out why it is recommended to never skip the first meal of the day.

The benefits of serving breakfast

Like I said, the morning meal should never be skipped, no matter how hurried we get to the office or anywhere. Let me give you some reasons why I say this:

There are three good enough benefits to keep us from ignoring breakfast. Now let's find out some honey-based recipes, only good for breakfast.

Method of preparation for apple and hazelnut cake

Prepare the top first: mix the whole eggs with the sugar and vanilla sugar for 5 minutes, then incorporate the flour mixed with the baking powder and finally the ground hazelnuts.

Grease with butter and cover with flour a tray of 23 & # 21530, pour the composition and bake for 15 minutes at 180 °, in the preheated oven, then leave the countertop to cool in the tray.

We make the filling like this: in a saucepan we put the starch (or pudding powder), water, sugar, grated apples mixed with lemon juice and butter. We mix for homogenization and put on the fire, and from the moment it started to boil keep for about 5 minutes. Leave to cool and put hydrated gelatin in cold water for 15 minutes and vanilla essence.

Now we can assemble the cake. In the tray, over the counter we pour the apple composition and level it, then the melted chocolate in a steam bath or in the microwave together with the liquid cream and sprinkle the ground hazelnuts.

we apple and hazelnut cake cold for a few hours, then portion it and we can serve. Delicious, good appetite!

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Tricks from the Dumitrescu family

The pumpkins are delicious in countless recipes, in addition to the classic pie. Chef Florin Dumitrescu recommends making them baked pumpkin, cream soup, puree and risotto.

Why choose BIO? BIO vegetables and fruits are grown naturally, fed only on sun and fresh water. Out of respect for the planet and for you, they are grown without fertilizers, chemical pesticides or growth stimulants. BIO vegetables and fruits help preserve your resources, soil quality and health.

Rainbow cakes look so good that you feel like eating them! Plus, they're like a baby magnet. But how can we make colorful cakes at home without artificial dyes? Simple! Find some #trucuribio here. Even if the colors are not as intense, we say that it is a good compromise: + vitamins - artificial colors.

Do you buy ready-made pasta because it seems complicated to make at home? Chef Florin Dumitrescu shared a super simple trick for homemade organic ravioli dough.

Peanuts & # 8211 benefits and properties

Whether we are talking about peanuts or peanuts, from a nutritional point of view, the two species, as well as other nuts, are similar and have many health benefits.

Nutritional values ​​per 100 g of hazelnuts

  • Calories (kcal) 567
  • Total lipids 49 g
  • Saturated lipids 7 g
  • Polyunsaturated lipids 16 g
  • Monounsaturated lipids 24 g
  • Cholesterol 0 mg
  • Sodium 18 mg
  • Potassium 705 mg
  • Carbohydrates 16 g
  • Dietary fiber 9 g
  • Sugar 4 g
  • Protein 26 g
  • Calcium 92 mg
  • Iron 4.6 mg
  • Vitamin B6 0.3 mg
  • Magnesium 168 mg

Nutritional values ​​per 100 g of hazelnuts

  • Calories (kcal) 628
  • Total lipids 61 g
  • Saturated lipids 4.5 g
  • Polyunsaturated lipids 8 g
  • Monounsaturated lipids 46 g
  • Cholesterol 0 mg
  • Potassium 680 mg
  • Carbohydrates 17 g
  • Dietary fiber 10 g
  • Sugar 4.3 g
  • Protein 15 g
  • Vitamin A 20 IU
  • Vitamin C 6.3 mg
  • Calcium 114 mg
  • Iron 4.7 mg
  • Vitamin B6 0.6 mg
  • Magnesium 163 mg

Maintain heart health

Heart disease is one of the leading causes of death worldwide. Observational studies indicate that eating peanuts, as well as other types of nuts, can protect against heart disease.

According to studies, hazelnuts and peanuts contain a number of nutrients healthy for the heart. These include magnesium, niacin, copper, oleic acid and several antioxidants such as resveratrol

Prevention of gallstones

Several observational studies suggest that frequent consumption of nuts and peanuts may reduce the risk of gallstones in both men and women.

Because most gallstones are largely composed of cholesterol, the cholesterol-lowering effect that hazelnuts have may be the reason for these results.

Antioxidant role

Hazelnuts contain various bioactive plant compounds and antioxidants. However, most antioxidants are found in the thin shell of hazelnuts, which is consumed only when hazelnuts are raw.

  • P-coumaric acid. This polyphenol is one of the main antioxidants in peanuts
  • Resveratrol. A powerful antioxidant that can reduce the risk of cancer and heart disease, resveratrol is found especially in red wine
  • Isoflavones. A class of antioxidant polyphenols, isoflavones are associated with a variety of health benefits
  • Phytosterols. Peanut oil contains considerable amounts of phytosterols, which affect the absorption of cholesterol from the digestive tract

Nutrient properties of hazelnuts:

Peanuts are an excellent source of various vitamins and minerals, including:

  • Biotin. Peanuts are one of the richest dietary sources of biotin, which is important during pregnancy
  • Copper. Dietary mineral, copper is often low in the Western diet. Deficiency can have adverse effects on heart health
  • niacin. Also known as vitamin B3, niacin has various important functions in the body. This has been linked to a reduced risk of heart disease
  • FOLATE. Also known as vitamin B9 or folic acid, folate has many essential functions and is especially important during pregnancy.
  • Manganese. A trace element, manganese is found in drinking water and most foods.
  • Vitamin E. A powerful antioxidant, this vitamin is often found in large amounts in fatty foods.
  • thiamine. One of the B vitamins, thiamine is also known as vitamin B1. It helps the body's cells convert carbohydrates into energy and is essential for the functioning of the heart, muscles and nervous system.
  • Phosphorus. Peanuts are a good source of phosphorus, a mineral that plays a key role in the growth and maintenance of body tissues.
  • Magnesium. An essential dietary mineral with various important functions, it is considered that a sufficient intake of magnesium protects against heart disease.

about 2 kg of baked pigeons (the frost has fallen on them), 1 kg of sugar

1. Pigeon grains are cleaned of tails and washed in several cold waters. Cover with water and boil for about 15-20 minutes from the first boil. Drain the leftover juice then pass (or press) with a spoon into a strainer with large husks until the skins and seeds remain in the strainer.
Over the fruit pulp obtained add a cup of drained juice and 2 glasses of white wine then boil over low heat for about 30 minutes after which add the sugar. Stir gently over low heat until it thickens like a thicker cream. Remove from the heat and pour, hot, into glass jars with a sealed lid. It is used especially for cakes but is delicious and served simply with biscuits or bread or can be added to yogurts.
Tip: Add sugar or honey to the juice left after straining and boil until you get a thick syrup which is also kept in bottles with a tight lid!
Good appetite!

Lent check with honey and hazelnuts

  • 1 cup sugar
  • 1 cup of water
  • 1 cup sunflower oil (150ml)
  • 500g of flour
  • 1 teaspoon baking soda
  • ½ teaspoon of baking powder
  • 2 teaspoons lemon juice
  • 50g of cocoa
  • 3 tablespoons chopped hazelnuts (or walnuts)
  • candied fruits

In a large bowl, mix the flour with the sugar and baking powder. Separately in a saucepan put on low heat water and mix until smooth. Sodium bicarbonate is quenched with lemon juice and added to the composition on the fire. Mix the ingredients until it foams a little and increases in volume.

Remove the pan from the heat and add the flour little by little. Homogenize the composition well with the aim, until all the lumps disappear, after which the cocoa is added.

Wallpaper a cake form with baking paper and lightly pour the composition. Put the cake in the oven and let it cook for 45 minutes. Try if it is ready with a toothpick (if the cake is made the toothpick comes out dry). Remove and sprinkle chopped hazelnuts and candied fruit on top.

What are the differences between halviţă and nougat?

Confirm DEX we find the following:

alvíță and (rarely) Ha- f., pl. e (dim. d. halvah). A kind of more compact, white halva, made from starch or flour, apples or sugar and sometimes with walnuts. Munt. Beat the bowl, to bite from a piece of whitewash hanging from a ceiling rope, as is customary at the end of the Easter century.

We use both terms to call this oriental sweet. Alvița or nougat came to us with the Turkish invasions and then spread throughout the country. The most famous Turkish confectioners were those from Constanța, Brăila or Galați but also from the sunken island Ada Kaleh on the Danube (near Orșova). And in Cluj & # 821750 there was a private Turkish confectionery that produced and sold oriental sweets. My father used to tell me how great the shit (lokum), the walnut bowl or the pistachio ice cream prepared by the Turks from Cluj were.

This homemade halviţa recipe was offered to us by our dear friend and collaborator Mya Benea (moderator in the Savori Urbane Group on Facebook). She followed the nougat recipe in Sanda Marin's book. Dense halvium with a rubbery texture is obtained by adding a substance called ciuin. It is extracted from the plant called soapstone and is quite difficult to find online or in certain specialty stores. The recipe below is no fun. There are several recipes for whitewash or nougat and some indicate cooking directly on the fire (risk of caramelization!).

From the quantities below results a tray of 20 & # 21525 cm (height 3 cm) with homemade halviţa with walnuts, hazelnuts, almonds or nougat. The recipe from Sanda Marin is double (with 6 egg whites, etc.) but being such a consistent dessert, I recommend you make half a portion, that is, exactly as Mya did.

How to make sugar paste

Although it can be easier to buy, sugar paste can also be prepared at home, from a few ingredients. It is the easiest way to decorate a cake, which looks at the same time very professional, as if it came out of a confectionery.
Using 500 g of powdered sugar, 1 sachet of gelatin, 50 g of glucose syrup and 2 tablespoons of water, you get a sugar paste, malleable and perfect for dressing cakes.
Melt the gelatin in water and set it aside, put the gelatin over the glucose / energizing honey and move the container over the fire to the bain marie. Do not let the composition boil, but keep it on the fire until it is homogenous.
Sift the powdered sugar to obtain a finer sugar paste, then put the gelatin mixture in the sugar. Knead until you get a non-sticky paste, but very fine. Form a ball of dough, not before adding food coloring if you wish.
Kneading the sugar paste should be done on the counter well powdered with sugar, so that it does not stick.