Traditional recipes

Peach and apricot milkshake

Peach and apricot milkshake

I'm not a milk fan, but I also enjoyed this cold milkshake with pleasure ... the taste of aromatic apricots always conquers me .... (and I like peaches too ...)

  • 2 small peaches
  • 5 apricots
  • 500 ml of cold milk from the refrigerator
  • 1 lg honey
  • 1 lg sugar
  • vanilla essence
  • a few ice cubes optional

Servings: -

Preparation time: less than 15 minutes

METHOD OF PREPARATION Peach and apricot milkshake:

I gave the cleaned apricots and peaches to the robot and made them into a paste, then I mixed them with cold milk, essence and honey and sugar. I poured into cups and put two ice cubes in each.

Super good !!!


Peach nectar

How about this peach nectar prepared right at home ?!

To avoid fruit juices in stores that contain additives or sugars, here is our suggestion. Prepare a delicious peach nectar. Nectar is made very quickly and easily.

Ingredients

Steps needed to prepare

  1. Wash the fruit well and remove the seeds, cut them into a few larger pieces, so that they fit in the blender and mix until they become like a paste or puree of fruit.
  2. Then pass this puree through a rarer tea strainer and help the puree to drain with a teaspoon. & Icircn strainer will remain & acircne only the part of the shell and pulp drier.
  3. Strained puree is combined with honey and tea in the desired amount. I used a 400 ml bottle and I put the puree from two peaches, I added a spoonful of willow honey and I filled the bottle with chamomile tea. At the end I shook the bottle for a few seconds.

Suggestion: Chamomile tea is used to help the child get rid of constipation, and mint tea is used to get rid of diarrhea or soft stools and honey is removed from the recipe.
It is consumed on the same day.


Peach and apricot jam

Peaches and apricots are washed, pitted, finely chopped and weighed 300 g of peaches and 400 g of apricots. Measure 300 ml of multifruit juice.

Preparation

The fruit, juice and lemon salt are mixed together with the Fructose Gelling agent in a deep pot.

Put on high heat, stirring constantly until boiling. Boil for 3 minutes and then remove from the heat.

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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    Peach and apricot milkshake - Recipes

    Ingredient:

    For the hull:
    150g sweet cow cheese
    100g old
    1 sachet of vanilla sugar Dr. Qetker
    A pinch of salt
    4 tablespoons oil
    4 tablespoons milk
    2 yolks
    300g flour
    1 sachet baking powder & # 8211 Dr. Qetker

    For the filling:
    1kg peach pulp (the quantity is pitted and peeled)
    8 tablespoons caster sugar
    2 tablespoons breadcrumbs
    400g apricot jam

    For meringue:
    4 egg whites
    8 tablespoons caster sugar

    Method of preparation:

    We wash the peaches, peel them, remove the seeds, cut them into slices and put them in a bowl. Add sugar over the fruit and leave them for 30 minutes until the sugar melts, then put them in a strainer to drain the resulting juice.

    In another bowl put the sweet cheese, add the caster sugar, vanilla sugar, a pinch of salt, oil, milk, eggs, flour and baking powder. From all these ingredients we knead a crust, which we spread in a blanket of half a centimeter, then we put it in a tart form greased with oil and lined with flour beforehand. Place a sheet of baking paper on top of the tart on which rice grains or dried beans are placed, so as not to let the dough rise, and bake for 10 minutes on low heat.

    After 10 minutes, take out the tart, remove the baking sheet, powder the inside of the tart with breadcrumbs, put the apricot jam on top and spread it all over the surface and add the sliced ​​peaches, drained beforehand. Put the tart in the oven for another 20 minutes.

    Meanwhile, beat the egg whites with the mixer and add the sugar. Remove the tart from the oven, after those 20 minutes, decorate the tart on top with egg white foam, according to your preferences and leave it in the oven for another 25-30 minutes, on low heat, until the meringue on top turns golden.


    Preparation time: 2 min.

    Total cooking time: 3 min.

    Difficulty: Very easy

    Amount: 4 servings

    1. Peel a squash, grate it and squeeze the juice 3 well-ripened peaches and 4 apricots. Put in the bowl.
    2. pass 10 sec./speed 5 .
    3. Put the puree in the freezer tray and use when you need it.

    Peach and apricot puree recommendations at Thermomix for freezing

    Gradually thaw the cubes before serving. Put them in the fridge for a few hours first, then take them out and let the puree reach room temperature.


    Peach jam & # 8211 quick recipe

    Ingredients

    • 1.5 kg of peaches
    • 1 kg of sugar
    • The juice from a lemon and a half
    • Half a lemon cut into thin slices.

    Method of preparation

    Peaches are washed, wiped with a paper towel and cut into thin slices, then in cubes. In a large and spacious bowl put the fruit together with the sugar, slices and lemon juice, cover with a lid and leave everything for a few hours, at least 2 hours. Meanwhile, the peaches leave their delicious juice.

    After this time, the fruit bowl is boiled over medium heat for about an hour, during which time it is stirred regularly, once the jam begins to boil.

    After an hour, take the peach jam off the heat and cover with a damp but well-squeezed kitchen towel and leave to cool for about an hour. During this time, the sweet syrup takes on color, and the fruit absorbs the syrup and is confident.

    The jar with jam is boiled again for about 15 minutes from the time of boiling, during which time it is stirred continuously.

    The peach jam is ready. Allow to cool, then transfer to clean, sterilized jars and move to the pantry.

    Peach jam

    Apricot wine recipe with added water

    To prepare apricot wine at home, you will need: 2, 5 kg of apricots, 3 kg of sugar 9 l of water.

    For homemade apricot wine with added water I choose ripe apricots only intact. Mash fruits (better not to wash), remove the bones.

    Put the puree in an enamel bowl, fill with warm water and leave for 5 days. Then squeeze the juice from the table, add the sugar and leave to ferment in a closed container. The lid must be provided with a water separator.

    The capacity of the wine must be stirred periodically.

    When the fermentation process is complete, lightly blend the wine with sediment, lightly, if necessary, pour it into a glass container and leave for another 2-3 months to bake.

    Then, again merging with sediment, it is bottled and sealed.


    Peach nectar & # 8211 video recipe

    Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

    During this period the markets are invaded by peaches and nectarines. I really like these fruits, not so much raw, as put in certain sweets or prepared in a certain way. And since my husband is a big fan of juices, I thought I'd make him one peach nectar, especially since this drink is very popular in Morocco, and it reminds him of his childhood.

    The peach nectar recipe is extremely simple, it contains only peaches, water and sugar, and you can optionally add a little lemon juice. And that's it. The result is a delicious nectar, much tastier than in stores and without preservatives or artificial flavors. You can make this peach nectar as liquid or dense as you want, depending on how you like it. We like it denser, but you can do it the way you want.

    In fact, the entire recipe can be modified as you wish. You can mix peaches with nectarines and apricots, you can add flavors, such as basil, which goes well in sweet dishes or why not, ginger. Whatever is possible, you just have to put your imagination to work. I like to serve this peach nectar, cold, almost frozen, in a large glass. It is an excellent substitute for commercial juices and the little ones will love it. If you want to square the nectar for the winter, pour it into sterilized bottles and close them tightly.

    Then place a kitchen towel on the bottom of a pot, place the bottles of nectar in the pot and pour enough cold water to reach the middle of the bottles. Boil the nectar over low heat for 30-45 minutes. Allow the bottles to cool in the pot, then store them in the pantry or cellar. For other soft drinks you can try lemonade with mint or melon lemonade, absolutely delicious and great for the heat outside.


    Peach and apricot milkshake - Recipes

    You've probably noticed that I haven't written much lately. It's too lazy or maybe just a little break. I don't know very well either. I only know that for some time now I have had perfect mornings.

    Maybe it's just the good coffee he greets me with my red alien, maybe it's the weather or maybe, I just changed a little. I think all the options combine. The coffee is good, the weather is not hot, and I decided not to argue every morning for things I did not do the day before or that I will not do the day.

    I start to take things gradually and safely, aiming, but not slowly. But only tactfully and calculatedly. So my mornings are more beautiful.

    So sometimes we prepare mini-donuts (without oil, in the special appliance) and sprinkle them abundantly with fresh and fragrant apricot and peach jam. Today's recipe is about this jam, which also contributes a little to the perfection of my mornings.

    Let's talk! The thing is simple, the jam is easy to make, but the process is meticulous. But the result is fabulous! And who wants a perfect morning particle & # 8211 just call me! and this jam can reach you too.

    Ingredients for apricot and peach jam recipe:

    • 4 kg of apricots, peeled
    • 3 kg of peanuts peeled
    • 800 g sugar per kg of weighed fruit
    • a handful of apricot kernels, after you have broken them, ofc

    Preparation for apricot and peach jam recipe

    Wash apricots and peaches. Peel a squash, grate it and squeeze the juice. Weigh them. Put fruit and sugar in layers, calculating 800 grams of sugar for each kg of fruit. Leave the fruit with the sugar for 2-3 hours to leave the juice.

    Put on the fire and start to boil, first over a high heat, then when it starts to boil, turn the heat to moderate. Foam often. Boil until the syrup begins to thicken. Wipe the edge of the pan in which you boil the jam with a piece of damp gauze. This process will prevent the syrup on the edge of the pan from gradually burning and changing color and compromising the entire amount of jam. Stir to the bottom of the pan, from time to time so as not to catch the jam and not to smoke.

    To make sure you get the desired consistency, take a few drops of syrup on a plate. Leave to cool and if it is strong enough, it means that you have reached the perfect consistency. Put the core from the apricot kernels, stir and turn off the heat.

    When the jam has cooled a little, put it in sterilized jars beforehand. Allow it to cool and only then screw on the jars.


    Peach and Yogurt tart

    Wet, sour and fragrant with vanilla, this tart can be a refreshing dessert in the summer months. It can be prepared with various seasonal fruits: peaches, apricots, plums, etc.

    A unique idea would be to try melon core, which has a special flavor.

    Yogurt gives the countertop a special taste and texture. The cake is very easy to prepare, being a recipe that even beginners can try.

    Peach and yogurt tart - recipe

    These ingredients are enough for a cake of 20 portions, baked in a tray with a diameter of 23 x 36 cm.

    • 4 eggs
    • 400 g of creamy yogurt
    • 500 g of peaches or apricots
    • 200 g of sugar
    • 200 ml of oil
    • 400 g of flour
    • 1 sachet of baking powder
    • 2 teaspoons of vanilla essence
    • 1 pinch of salt

    Break the eggs in a bowl. Add the sugar and salt over them and mix with the mixer on high speed until the eggs froth.

    Then add the oil and vanilla essence, then add the yogurt. Mix lightly, for homogenization, with a wooden spoon.

    Gradually incorporate the flour mixed with the sifted baking powder. Stir gently.

    Prepare the tray by greasing it with a little butter or oil. Sprinkle sugar all over the surface and pour the composition into it. Level with the back of the spoon.

    Wash the peaches or apricots, cut them into slices and place them on the entire surface of the countertop. You can use a round tray / shape to bake the tart, placing the slices of peaches in a circle, getting a nice "flower" look.

    Put the tray in the preheated oven at 180 degrees. The tart is ready in about 40-45 minutes.

    Before removing it permanently from the oven, test the middle with a toothpick.

    Let it cool completely, then you can cut it into squares or rhombuses.

    Source: Cranberry Recipes: Vanilla and apricot cake flavored with vanilla: https://retetemerisor.ro/2016/06/prajitura-cu-iaurt-si-caise.html

    * The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


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