Traditional recipes

Tort Kodrit Kadir by Miha

Tort Kodrit Kadir by Miha

Mix the egg with a pinch of salt, then add the other ingredients and mix. I used the target this time and not the mixer.

Beat eggs with sugar, then add vanilla essence, a pinch of salt and milk. mix well.

Caramelize the sugar in the bowl in which we want to make the cake. Then leave the caramel to cool.

Pour the egg mixture over the caramel, and then the top composition in the middle. During baking, the countertop will rise to the surface. Leave in the oven over medium heat for 50 minutes. That's how long it took me.

Good appetite!



I don't know how to make cakes, nor do I like them, unless they are warm and just peel. How do I just eat the peel? . I know ... I do the reverse cake, I mean snails.
What to fill it with? Poppy, walnut, obviously with both.
here's what came out:
Continue - & gt


Today's cake is an experiment. I wanted something with berries and chocolate. I twisted, spun, and made a cream cheese. The question now was: where do I put the chocolate? He obviously decorated it. That's how the next cake came out.


Cake Kodrit Kadir by Miha - Recipes

-350 g flour
-1 teaspoon baking powder
-sugar powder for rolling cookies

Mix the eggs and then add the sugar and continue mixing until it doubles in volume.

Melt the butter, then mix it with the oil and almond essence and pour over the egg cream. Add flour mixed with baking powder and mix. We put the obtained dough in the fridge for 1 hour. (I hurried and left him for only 20 minutes but it was enough)

12 comments:

They seem very easy to make and tasty.

Yes, they are good and very easy to make.

Dear Cristina, I had found you at one point among these blogs and then I lost you and I didn't have time to go to google friend to follow you. Finally, I found you again :) Come and visit me if you want. I will make these little cakes too because I see that they are very effective and they turned out super well for you!

Very nice with this look & quotridat:)) & quot

You did it, I like it. You're tempted to take one, baby.

You have been beautiful, I have already tried these cookies and they are very rich.

Andreea, welcome back to my blog. I'm still waiting for you. I also visited your blog. Very appetizing your Chinese recipes.

Thank you Jose Manuel. I also loved these cookies.

You came out very beautiful!

Thanks for the tips, suggestions, decent comments. Anonymous, indecent, insulting messages will not be published.


Friday, May 20, 2016

Cozonac from. ball


Indeed, it is a wonderful idea to divide the cake dough into balls that are filled as desired, then the cake is formed with them. We took this idea from Sidonia Toncean, Sidy as we call her, who, this month, is the host Weekend challenge with growth.
As it is known, the host blogger provides some themes from his blog for the participants to choose one or more recipes that they will reproduce. Sidy, generous and generous as we know her, provided us with the entire blog to choose recipes. Very difficult to choose. Appetizers, soups, sweets, salads, pasta, dishes. you can find on her blog everything you want. Beautifully illustrated and carefully explained recipes that invite you only to see the images.
I found the idea of ​​making the cake out of balls interesting, so I said, let's try. And it's not the only recipe I try from Sidonia's blog. I was inspired by his blog, and other recipes are on "waiting list". for now. But it will be their turn.
I really liked that he followed his mother's cake dough recipe. It doesn't differ much from my recipe, which is also from my mother. I followed Sidonia's recipe, only I reduced the quantities a bit.

Ingredient:
1kg flour, 300gr sugar, 1 teaspoon salt, 3 eggs, 2 egg yolks, a teaspoon turmeric (I had no saffron) vanilla essence, orange peel. 50 gr yeast, 2 tablespoons lard, 200 gr milk.


Sweet and fragrant moments


While searching through my collection of recipe books to complete the Easter menu, I came across these recipes for lamb sauces in an issue of the magazine Bucataria pentru toti and I thought I would share them with you. I hope it will be useful.

Ingredient:
1 lemon
200gr orange peel
grated peel from an orange
2 teaspoons mustard
2 teaspoons apple cider vinegar
50 ml white wine

Preparation:
Boil for 5 minutes in 100 ml of water, peeled lemon, cut into slices, along with grated orange peel. Separately, mix the pellet with the wine and vinegar. Add the mustard, then strain the juice into which the lemon has boiled. Mix well. This sauce should be poured warm over the slices of lamb steak.

2) Horseradish sauce with nuts or almonds

Ingredient:
500 ml of milk
2 tablespoons flour
50g chopped walnuts / almonds
1 tablespoon horseradish
1 teaspoon sugar
salt pepper

Preparation:
Boil the milk and pour it hot over the flour. Mix for homogeneity. Put the bowl back on the right heat and add the walnuts / almonds, sugar and let it boil, stirring constantly so that no lumps form.
When the sauce starts to thicken, add the horseradish, mix the ingredients and remove the pan from the heat.
Cover the sauce for 5 minutes and then you can serve it with the lamb
Tips: if the sauce is too thick you can thin it with a little clad milk

Ingredient:
100 ml oil
5 onions given on a small grater
2 tablespoons flour
1 tablespoon vinegar
2 tablespoons water
200-300 ml of red wine
1/2 teaspoon sugar
3 hard boiled yolks
salt pepper

Preparation:
Heat the onion in oil, then sprinkle flour on it, brown it for 5 minutes and pour over the mixture vinegar, water and red wine. Add sugar, salt and pepper and simmer until well blended. Grate the yolks on a small grater and gradually add them to the sauce taken from the heat, stirring constantly. When the sauce is homogeneous, it can be passed through a sieve to be as fine as possible.

4) Tarragon sauce with lemon

Ingredient:
500 ml chicken or vegetable soup
squeezed juice from a lemon
3 tablespoons honey
1 leg green tarragon
salt pepper
Preparation: Break the leaves from the tarragon stems and leave them whole. Finely chop the tarragon stalks and put them in the chicken broth. Add lemon juice, honey, pepper and salt to taste. Boil the mixture until it starts to thicken. Add the tarragon leaves, keep the pot on the fire for another 5 minutes, then turn off the heat. Cover and leave to cool. It can be served cold or hot for any lamb dish.

Ingredient:
200 g green mint leaves
1 teaspoon green parsley leaf
150 gr brandy
150 ml sour cream
50 gr butter
salt pepper

Preparation:
Mix all the ingredients and when the mixture is homogeneous put the bowl in a bain-marie, on the right heat and cook for 5 minutes.

6) Sos chimichurri
It was invented in South America

Ingredient:
4 bundles of green parsley
2 cloves of garlic
150 ml of olive oil
50 ml red wine vinegar
juice of 1 lemon
2 red onions
1 tablespoon green oregano
1 tablespoon ground black pepper
1 teaspoon salt

Preparation:
chop the parsley as finely as possible, then add the other ingredients to the blender and chop them. You need to get a paste as fine as possible. The sauce is also very suitable for marinating meat before frying or grilling

And bonnus, another recipe, of Sauce with greens, very good for red eggs!

Ingredients: A raw yolk, 2 tablespoons mustard, 2 tablespoons oil, juice of 1 lemon, 1 boiled potato, 1 bunch of greens (hasmatuchi, parsley), 1 bunch of green onions, 1 tablespoon sour cream, salt, pepper.

Preparation: Boil the potato, crush it with a fork and leave it to cool. Then rub with mustard, raw egg yolk and oil. Add lemon juice, sour cream, salt and pepper, mixing well after each ingredient.
Wash onions and greens, cut into small pieces and incorporate into the sauce.


Xandrinne and her culinary deeds

Especially for Diana and the August challenge "Sweet Romania". A recipe with summer, holiday-flavored flavors is coming to an end, but I still feel in my nostrils the scent of delicate raspberries, picked with sacrifices (read scratches: D).

I can tell you that I enjoyed a delicious cake, cool yum!

vanilla essence, a pinch of salt.

Cream: 1 box (150 g) cream cheese, "Something Fine Cream with sour cream",

For the top, mix the eggs well with the sugar, vanilla essence and a pinch of salt, about 20 minutes. Lightly incorporate, in three tranches, sifted flour together with cocoa, mixing with a wooden spoon, from bottom to top. Pour the composition into a detachable cake tin, lined with baking paper and bake the top at 180 degrees in the preheated oven for about 30 minutes, or until it passes the toothpick test.

Let the countertop cool on a cake rack. When it has cooled, we place it on a plate, we place around it the ring of the detachable form in which we baked the top, if you want you can syrup it, I did so. I used a little compote juice.

Hydrate the gelatin, for 10 minutes, in cold water (put water over the gelatin to cover it), then melt it in a bain marie and leave it to cool for two minutes. Mix the cream cheese with the sugar, mix the whipped cream, incorporate the gelatin into the cream cheese and then the whipped cream, mix carefully. We carefully incorporate the raspberries. Pour the cream over the counter, level lightly, sprinkle some raspberries on top and let it cool for about 3 hours.

Boil 200 g of raspberries with 4 tablespoons of sugar. Bring to a boil, until the syrup formed thickens a little. Put the raspberries in a sieve and separate the pulp and the juice from the seeds, pour the cooled jelly over the cake and let it cool a little more. As you can see, the jelly did not harden like the one bought from the store, but, in my case, that was exactly the idea :)


Sweet and fragrant moments

Simple and good, easy to make and good-looking, this dessert is a delight to end the weekend lunch.

for the countertop: 1 egg, 100g sugar, 100ml milk, 100ml oil, a sachet of baking powder, 100g flour, 3 tablespoons cocoa, 1 teaspoon instant coffee

for caramel cream: 5 eggs, 800ml milk, 200g sugar, vanilla sugar or vanilla stick, rum essence, to taste, a pinch of salt.

for syrup: 10 tablespoons sugar

For the top: I mixed in a bowl the egg with the sugar, milk, oil, flour mixed with baking powder, cocoa and ness. I homogenized the composition.

For the caramel cream: in another bowl I beat the eggs well with the sugar, I added the flavors, a pinch of salt and milk. I mixed well and left this bowl aside.

For the caramel sauce: in a bowl I put 10 tablespoons of sugar and caramelized it.

I prepared the dishes (6 pcs.) Washed and dried well, I poured in each a little caramelized sugar, enough to cover the bottom of the vessel and a little its walls.

I then poured the caramel composition, filling them about halfway, then I poured the countertop composition, just the same. Care must be taken not to exceed 2/3 of the capacity of the dish, because it swells when baked.

Don't worry if you notice that the top composition is going to the bottom of the pot. That's the way it should be. It will rise during baking, and the result will be as expected.

I then put the dishes in the preheated oven. Since my dishes are made of ceramic, I placed them in a bain-marie. Baking time may vary depending on the size of the pots. I baked them for about 35 minutes. For safety, do the toothpick test: if it comes out clean, it means that the cake is baked.

When they were ready, I took the dishes out of the oven and let them cool a little, but not at all, so as not to harden the caramelized sugar.

I turned the cakes over on the plates and here's what came out.

Since it seemed to me that not enough sauce came out, I also prepared a burnt sugar syrup separately, on which occasion I also formed some sugar sarmulites for decoration.


I wish you all an excellent Sunday!


Cake Kodrit Kadir by Miha - Recipes

And here came the second edition of the weekend with the increase in which I participate. This time the challenge is hosted by Margareta Cismasiu who proposed three cooking themes, and I chose from them cakes. I chose one that I had not heard of, although it is a very simple cake to make, which contains a cocoa top and a burnt sugar cream. But because the recipe seems to come from the Arabian Peninsula, the name of this cake is Kodrit kadir. I only changed the quantities, for two reasons - because the recipe we have in the family of burnt sugar cream is different and because I wanted more countertop. But let's see how to make this special cake, as smart as the Romanian one :), very tasty but with some small inconveniences when handling, which makes it harder to offer on a festive table. Or it takes a lot of skill to present it as a birthday cake and you will immediately see why.

So I used the following ingredient:
- for the countertop - 2 eggs, 4 tablespoons full of sugar or 200 g, 100 ml oil, 100 ml milk, a baking powder, vanilla sugar, rum essence, a tablespoon full of cocoa and 4-5 tablespoons full of flour for a cake-type dough.
- for burnt sugar cream - a liter of milk, 250 g sugar, 8 eggs, vanilla sugar.

To remember! The milk is good to be on the market, because this way the cream comes out firmer and with less syrup in it. If you prefer syrup, use commercially available pasteurized milk with a normal percentage of fat. The second thing that is good to know, choose a suitable shape in size with the total amount of composition (the countertop will not grow, at least for me it has not grown), but you need a vessel that can fit all the composition and remain place 2-3 fingers to his lip. And I would recommend not to choose a form of cake with removable walls because the liquid cream of burnt sugar may leak, but it is good that the shape may be round or square and high, not a stretched tray.

After choosing the baking dish, heat the oven to heat then put the bowl with 50 g of sugar from the 250 of the cream on low heat to melt. Do not add water, do not add anything other than sugar, which will burn due to the fire below, but it is good to be careful to remain golden. It turned out to be too dark for me because using a Jena bowl I was afraid to put it aside immediately after I turned off the fire, so that it would not break due to the sudden difference in temperature and the sugar continued to caramelize. . But it's not a tragedy if you get a browner caramel, the taste of the syrup will be a little bitter. After the sugar has caramelized, it is normally expected to cool by itself, or you can put the bowl to cool in the sink with cold water. The caramel should cool until it cracks and the specific noise can be heard as broken glass.

During this time, mix the whole eggs with the remaining sugar, vanilla sugar and milk at room temperature in a blender or with a whisk. The resulting composition is poured over the cooled caramel.

The top is obtained by mixing the eggs with the sugar until it comes out like a cream, then it is added by homogenizing the oil, the milk, the baking powder, the flavors, the cocoa and finally the flour. I mixed the flour in the rest of the dough with the whisk, not in the mixer. The composition for the countertop is poured only in the middle of the burnt sugar cream, the rest makes the cake alone :). Based on the difference in density, the dough will choose itself on top and the cream will remain underneath. Now, everything is put in the oven at the right heat, with the pot placed in another tray with hot water, about 50-60 minutes or until the toothpick test passes (for me it took an hour and a half until it was ready, it depends by everyone's stove, mine bakes harder). Another indication that the Kodrit kadir cake is ready is the touch with your fingers: if it remains firm and does not tremble like an uncomplicated meatball, it is baked.

After removing the cake from the oven, leave it in its bowl to cool, then refrigerate it for a few hours or even overnight. Only after that is it carefully overturned on a plate suitable for spreading, slightly larger than the circumference of the cake, so that there is room for the syrup it contains. You will get a cocoa top already syrupy, over it will be burnt sugar cream and there will also be the syrup that will flow over the cake.

Half of Kodrit Kadir went to me before I could take the whole picture, and I barely saved a piece for the photo shoot.


Valentine's Day cake

Separate the egg whites from the yolks and beat the hard foam with the salt powder, then add 3 tablespoons of the seven tablespoons sugar, mix the yolks separately with the remaining sugar until it becomes a whitish foam and add over the egg whites, stirring lightly from the bottom up. then flour and cocoa are added in turn and at the end the oil is baked in a form lined with oil and flour, when the top is cool it is cut in three.

Put the milk to boil, mix the yolks with the sugar separately and then add the flour, add a little hot milk little by little, then put everything on the fire, stirring constantly, when it starts to boil, leave it on the fire for about 2 minutes, then let it cooled, meanwhile mix the whipped cream, when the cream is cold add the whipped cream and vanilla essence.

The syrup for the countertop I made to my taste a syrup of sugar, water, grated lemon peel and vanilla essence.
I decorated it with sugar paste.


Video: TORTA KODRIT KADIR (November 2021).