Donuts with cauliflower and grapes



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OR OLD, ENRICHED RECIPE.

  • - 4 kg of red donuts
  • - 1 cauliflower of about 500 g
  • - 500 g grapes
  • - 2 horseradish threads
  • - Bay leaves (15 leaves)
  • - Peppercorns (a 20 g sachet)
  • - Salt (10 tablespoons)
  • - Sugar (20 tablespoons)
  • - Vinegar (500 ml)

Servings: 1

Preparation time: over 120 minutes

RECIPE PREPARATION Donuts with cauliflower and grapes:

The donuts are washed and cleaned on the back

Peel a squash, grate it and wash it

The grapes come off the bunches

Fill the donuts with cauliflower or grapes and place them in jars alternately

Horseradish slices are placed between the donuts

Fill the jars with water then empty and add salt, sugar, pepper, bay leaves and vinegar and bring to the boil.

Pour water over the donuts and leave until the next day when it is filled with the remaining water and put the lid on or bind with cellophane.


We wash all the vegetables, peel them and seeds, cut them, then place them in well-washed and dried jars. Add a few bay leaves, mustard seeds and pepper.
Mix well in a saucepan the vinegar, water, salt, the fixed spicy sachets and the sugar, then put it on the fire and let it boil for a few minutes. Pour this composition hot (put a polish, slowly so as not to break the jars) over the vegetables in the jars and seal immediately with lids.
It is preferable to keep them away from extreme heat and light.

Try this video recipe too


Donuts with cauliflower and grapes

A Gogoşari recipe with cauliflower and grapes from: donuts, cauliflower, grapes, bay leaves, horseradish, salt, sugar, vinegar, peppercorns and spice mixture.

Ingredient:

  • 4 kg donuts
  • 1 cauliflower
  • 0.5 kg of grapes
  • 2 horseradish threads
  • 4-5 bay leaves
  • 10 tablespoons salt
  • 20 tablespoons sugar
  • 0.5 l of vinegar
  • peppercorns
  • 1 sachet of pickle spice mixture

Method of preparation:

Wash the donuts and clean the stalks. Cauliflower unfolds in bunches. Peel a squash, grate it and squeeze the juice. Fill the donuts with cauliflower or grapes, then alternately place them in
insert horseradish slices.

To know the exact amount of water, fill the jars with water, then pour it into a bowl and boil it with salt, sugar, peppercorns, bay leaves and vinegar.

After boiling, add the spices and pour over the donuts. Leave them until the next day and top up with the remaining water. Staple and keep in the pantry.


Recipe of the Day: Donuts stuffed with grapes

GALLERY

Recipe of the Day: Old Dishes - New Dishes at the & quotCiric Hotel Complex & quot

* 2 kg donuts (about 13-14 pieces) which are cut in half, washed and drained

* 500 g of large and sweet black grapes

* cauliflower bouquets to fill in the gaps.

Method of preparation

Put water and ote0t in equal parts to boil and scald the donuts and cauliflower in this mixture. When they are cold, they are filled with grapes and then carefully placed in jars with a wide mouth. Put cauliflower in the holes. Put the spices and tomato juice over the vinegar boiled with water. Honey and salt are added after removing the sauce from the heat. After it cools down a bit, pour the sauce over the peppers directly into the jar and tie with sackcloth.

Irina Hriapca, master chef at the & quotCiric Hotel Complex & quot

Theme of the week: Donuts for winter - suggestions, recipes or tips.

Send the answers until Thursday, September 24, 2009, at 12.00, to the address: [email protected]. The winner of the award will be announced in the edition of Friday, September 25. Attention: only the answers that contain a telephone number where the participant can be contacted will be considered. The winner of last week's edition is Roxana Elena Burlacu.

Tips for tenderizing meat:

To prepare a tender and tasty steak on the grill, the pieces of meat are salted a little before and left for a quarter of an hour in the freezer. - The grilled steak will not sting with a fork because its own juice will drain and the meat will lose its tenderness. -The beef is more pretentious, so in order to obtain a tasty, tender and well-penetrated grilled steak, it is recommended that the pieces be cut perpendicularly to the meat fiber and sprinkled with oil from time to time during frying.

-The steaks given with a little mustard before being put on the grill will be more flavorful and tender.

-If a stainless steel spoon is put in the pot in which the meat is boiling until the vegetables are added, it boils much faster.

-The liver does not salt from the beginning. First fry for a few minutes on each side then add salt. If it is salty from the beginning, it tends to harden.

-If the meat is too hard, you can add a little baking soda to the boiling water.

-The schnitzels fry much better if before preparation they are given with a little salt, greased with oil and left to cool a little.

-The meat in the soup becomes more tender if a few drops of vinegar or lemon juice are added.

-The meat you want to prepare in the oven becomes more tender if you pour a little brandy over it.


Recipe of the Day: Donuts stuffed with grapes

GALLERY

Recipe of the Day: Old Dishes - New Dishes at the & quotCiric Hotel Complex & quot

* 2 kg donuts (about 13-14 pieces) which are cut in half, washed and drained

* 500 g of large and sweet black grapes

* cauliflower bouquets to fill in the gaps.

Method of preparation

Put water and ote0t in equal parts to boil and scald the donuts and cauliflower in this mixture. When they are cold, they are filled with grapes and then carefully placed in jars with a wide mouth. Put cauliflower in the holes. Put the spices and tomato juice over the vinegar boiled with water. Honey and salt are added after removing the sauce from the heat. After it cools down a little, pour the sauce over the peppers directly into the jar and tie with sackcloth.

Irina Hriapca, master chef at the & quotCiric Hotel Complex & quot

Theme of the week: Donuts for winter - suggestions, recipes or tips.

Send the answers until Thursday, September 24, 2009, at 12.00, to the address: [email protected]. The winner of the award will be announced in the edition of Friday, September 25. Attention: only the answers that contain a telephone number where the participant can be contacted will be considered. The winner of last week's edition is Roxana Elena Burlacu.

Tips for tenderizing meat:

To prepare a tender and tasty steak on the grill, the pieces of meat are salted a little before and left for a quarter of an hour in the freezer. - The grilled steak will not sting with a fork because its own juice will drain and the meat will lose its tenderness. -The beef is more pretentious, so in order to obtain a tasty, tender and well-penetrated grilled steak, it is recommended that the pieces be cut perpendicularly to the meat fiber and sprinkled with oil from time to time during frying.

-The steaks given with a little mustard before being put on the grill will be more flavorful and tender.

-If a stainless steel spoon is put in the pot in which the meat is boiling until the vegetables are added, it boils much faster.

-The liver does not salt from the beginning. First fry for a few minutes on each side then add salt. If it is salty from the beginning, it tends to harden.

-If the meat is too hard, you can add a little baking soda to the boiling water.

-The schnitzels fry much better if before preparation they are given with a little salt, greased with oil and left to cool a little.

-The meat in the soup becomes more tender if a few drops of vinegar or lemon juice are added.

-The meat you want to prepare in the oven becomes more tender if you pour a little brandy over it.


Donuts with cauliflower and grapes

A Gogoşari recipe with cauliflower and grapes from: donuts, cauliflower, grapes, bay leaves, horseradish, salt, sugar, vinegar, peppercorns and spice mixture.

Ingredient:

  • 4 kg donuts
  • 1 cauliflower
  • 0.5 kg of grapes
  • 2 horseradish threads
  • 4-5 bay leaves
  • 10 tablespoons salt
  • 20 tablespoons sugar
  • 0.5 l of vinegar
  • peppercorns
  • 1 sachet of pickle spice mixture

Method of preparation:

Wash the donuts and clean the stalks. Cauliflower unfolds in bunches. Peel a squash, grate it and squeeze the juice. Fill the donuts with cauliflower or grapes, then alternately place them in
insert horseradish slices.

To know the exact amount of water, fill the jars with water, then pour it into a bowl and boil it with salt, sugar, peppercorns, bay leaves and vinegar.

After boiling, add the spices and pour over the donuts. Leave them until the next day and top up with the remaining water. Staple and keep in the pantry.


Vinegar donuts stuffed with grapes and cauliflower

The pickling period is almost over. On the last hundred meters I managed to put some gogosari in otet stuffed with grapes and cauliflower.

Usually my mother-in-law puts donuts in these and they always turn out very good. I took the recipe from her so I can share it with you.

The donuts put this way are wonderful in winter with a steak or anything else that will inspire you.

I can't give you exact amounts of all the ingredients because it depends on how much you want to put.

Ingredient:

  • beautiful donuts without stains
  • cauliflower bouquets
  • black grapes
  • horseradish
  • celery
  • vinegar
  • the water
  • coarse salt
  • peppercorns
  • Bay leaves
  • mustard seeds

Method of preparation:

The donuts are washed and cleaned of stalks and seeds.

In each donut we put a piece of horseradish, a piece of celery, a bouquet of cauliflower and a fragment of a bunch of grapes.

We fill all the donuts. Put 2 pieces of horseradish on the bottom of the jar, then place the donuts. In the places where there is free space we put the bouquets of cauliflower, grapes, pieces of celery and pieces of horseradish. Horseradish is a natural preservative so we must not forget him.

For the solution we use one part vinegar to two parts water. For 1 liter of solution add 1 tablespoon of salt once and 3-4 tablespoons of sugar.

They are boiled together with peppercorns and bay leaves. When the solution starts to boil, pour it hot over the donuts. We don't forget to put knives under the jar so that it doesn't crack.

Cover the jar with a saucer and leave it until the solution cools. When the jar is cold, sprinkle a teaspoon of mustard seeds and close the lid tightly. The jar is placed in the pantry or in a cool place.

Donuts filled with grapes and cauliflower honor any holiday dish. Different textures, tastes that harmonize… all in one donut.


Donuts stuffed with grapes (cold)

Donuts stuffed with grapes (cold). Recipe donuts stuffed with grapes (cold). How to make canned donuts stuffed with grapes (cold)

Donuts stuffed with grapes (cold) -Ingredients

3 kg gogosari
500 gr sugar
400 ml vinegar
3 lg salt never
Bay leaves
mustard seeds
peppercorns
1 kg of black grapes

The solution for grapes:
1 cup of vinegar
2 water dogs
3 lg sugar
1 lg salt never
peppercorns
Bay leaves

Donuts stuffed with grapes (cold) - Preparation

Washed donuts are carefully cleaned of stalks. Place in a large bowl, pour salt, sugar, vinegar, mustard seeds, peppercorns, bay leaves and mix well. Leave for 24 hours, stirring occasionally in them.
The grapes are removed from the bunches, washed and scalded for about 3-4 minutes in the solution prepared from the above ingredients. Remove and allow to cool. The solution used for scalding the beans should NOT be mixed with the juice left by the donuts. You can use it e.g. hot peppers.


After the donuts have softened and left enough juice, fill them with grapes, place them in a jar (3 kg) and pour over them the juice mixed with peppercorns, bay leaves and mustard seeds. Cover the mouth of the jar with a sheet of cellophane or lid and place in the pantry in a cool, dark place.
I used black grapes with large beans but it can also be made with a combination of black and white grapes.


Cauliflower and donuts in vinegar

1. Wash the donuts and cauliflower as well as possible. Cut the donuts into quarters and clean them, and unwrap the cauliflower in bunches.

2. Separately, boil a liquid composed of:

  • 1 L of vinegar for every 3 L of water
  • a tablespoon of pickle salt for every liter of liquid (Attention! Liquid, not just water)
  • 200 g of sugar for every 4 L of liquid

3. When the mixture boils, scald the cauliflower and donuts, then take them out in large containers to cool.

4. When the vegetables have cooled, place them in jars of clean pickles, as follows: a row of donuts, one row of cauliflower, interspersed in place of sliced ​​carrots, pieces of horseradish, allspice and peppercorns.

5. At the end, place the cherry branches in each jar. Bring the liquid back to the boil. Place the jars on the tails of forks / knives to prevent the glass from cracking.

6. Scald the donuts and cauliflower again, this time pouring the composition directly into the jar, over the pickles.

7. Tie the jars with cellophane while they are still warm and let them cool completely. Move them to the pantry or to the pickling place for the winter.


Cauliflower and grape donuts - Amalia Sasarman

The donuts wash and clean the stalks and cut their lids. Cauliflower, wash it in a stream of cold water and open the bunches.

You wash the grapes and remove them from the bunches. Peel a squash, grate it and slice it lengthwise. Wash the jars and start filling them: on the bottom of the jar place 2 pieces of horseradish in each donut, place a bunch of cauliflower or grapes and fill the jar. Put horseradish slices among the donuts. When you're done, fill the jars with cold water, then carefully empty the water into a large enough pot and measure it. You should need about 4 liters of water at these amounts. For each liter of water needed, add 1 tablespoon of salt + 50 ml of vinegar + 150 g of sugar + 1 teaspoon of peppercorns + 3 bay leaves and bring to a boil. When it has boiled a few times, add the solution obtained over the donuts and leave the jars open until the next day. If necessary, add more of the remaining solution and close the jars. You put them in the pantry and wait for winter to come.


Video: Πως να φτιάξετε Λουκουμάδες παραλίας - How to make perfect Donuts recipe Live Kitchen


Comments:

  1. Shaktim

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  2. Diktilar

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  3. Shakazragore

    You admit the mistake.

  4. Alhan

    Very informative

  5. Evarado

    Maybe enough to argue ... It seems to me that the author wrote correctly, but it was not necessary so sharply. P. S. I congratulate you on the last Christmas!

  6. Mikak

    In it all the charm!

  7. Steele

    It can be discussed endlessly

  8. Kagazahn

    Oh, how I liked it! :)



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