Pumpkin Candied Fruit

Pumpkin Candied Fruit

Pumpkin Candied Fruit

Pumpkin Candied Fruit


Candied fruits can be served with tea, add in pastries, cereal, decorate their cakes.



  • Pumpkin1.5 kg (pulp)
  • Sugar800 g
  • Orange 1 piece
  • Water1 cup (200 ml)
  • Cinnamon1 stuck (stick)
  • Citric acid1 pinch
  • Powdered sugarto taste



To ready candied fruits were even more delicious, it is necessary that the pumpkin itself, from which we will do, was very sweet and aromatic. Of course, the ideal would be to use pumpkin, whose shape is similar to a guitar. This sweetorange Belle has an incredible, almost melon aroma.

But don’t worry, if you have a pumpkin is an ordinary, round and not too flavorful. Cinnamon and orange complement the flavor of any pumpkin that nobody will guess what grade you used. The main thing is to choose ripe, dense pumpkin without damage and signs of rotting.

The pumpkin should wash, peel it away from the skin, cutting the pumpkin in half and spoon to take out the seeds and fibers. Then cut the pumpkin slices (corresponding to a thickness of the future cubes) and these slices of rind.

1.5 kg pumpkin flesh cut into cubes the size of not less than 3 on 3 cm. If youmake the size 2 to 2 cm and smaller then when cooked in syrup and drying in the oven get too little and warped pieces of candied fruit. Try to make the cubes were the same size, otherwise the pieces smaller faster semifinals! in the oven to dry, and will stick to the paper.

Diced cubes put in a bowl and pour the sugar a bit deeper. Put the Bowl on thenight in a cold place (in the fridge or on the balcony). Per night pumpkin juice, and let all the sugar dissolves, forming a flavored syrup.

Carefully wash the Orange. Cut it into pieces and remove the bones. Orange slices put in a blender and puréed. Pour the juice from pumpkin in a large saucepan, pour in the water, add the Orange puree, cinnamon stick and a small pinch of citric acid. Stirring constantly, Cook the syrup over low heat and bring it to a boil.

Move the pumpkin cubes in the pan with the boiling syrup. Again, bring to the boil, simmer for 5 minutes, gently stirring the contents.

Turn off the heat and let cool completely (approximately 23 hours don’t bother the pumpkin cubes).

Turn the fire and after boiling boil for 5 minutes cubes. You can not disturb them, but only to remove the foam from the surface of the syrup. Again, turn off the heat and let cool. Repeat this procedure once. The result is a three-pronged approach.

Pour the cooled syrup with pumpkin in sieve with large holes to Orange pulp is not held up on the surface of the pumpkin cubes. Wait a little, allowing fluid to drain well.

Don’t rush pouring Orange syrup. It is very delicious and amiss for impregnation of sponge cake, cooking the marmalade, jellies and drinks. And if it’s still a little boil until the great jam for the filling of pies, pies, as well as suitable as a complement to pancakes.

The baking tray, and the best two (to at once prepare a whole batch of candied fruit), the mould with the parchment paper. Put cubes so that between them there was sufficient space.

Set the oven temperature 250270 F and dry candied fruits around 1:00 Might take a little less time, for example, 4050 minutes (drying time depends on theoven, as well as the sizes and varieties candied pumpkin). Try to control the drying time of the candied fruits and trying them on softness. They should not be too over dried. Remember that after cooling candy will become even firmerand drier.

After the allotted time spent in the oven, remove the baking tray with candied fruits and right on it lightly sprinkle candied icing sugar, so they are not will stick to each other among themselves. Remove the candied fruit with paper and move into a bowl with the icing sugar. Roll them well on all sides. Put in a jar of candied finished with cover and keep at room temperature.

From 1.5 kg pumpkin pulp produces 550 g candied fruit.

Chocolate Pancake Cake

Chocolate Pancake Cake

Chocolate Pancake Cake

Chocolate Pancake Cake


Chocolate pancakes were delicious, it is a super chocolate, with a chocolate aroma, delicate and perforated. From this quantity of ingredients I got 25 pancakes the diameter of 20 cm.


Wrote a quantity of flour, as all flour is different, you have to Cook is not a dense dough
  • 80 g dark chocolate (72%)
  • 500 ml milk
  • 150 + 50 g wheat flour
  • 3 medium chicken eggs
  • 3 tablespoons dark rum or brandy
  • 2 tablespoons powdered sugar
  • 40 g butter
  • 1 tablespoon cocoa powder
  • pinch of sea salt
  • vegetable oil for baking pancakes


For cream

  • 300 ml cream (30%)
  • 100 g dark chocolate


For glaze

  • 75 g dark chocolate
  • 50 g cream (30%)
  • 20 g butter
  • Blueberries for garnish



80 g chocolate rastaplivaem on a water bath. Heat 250 ml milk and combine with melted chocolate, mix. Combine sifted flour, sifted cocoa powder and mix with the remaining 250 ml milk until smooth consistency. Separate the yolks from the whites of grind them with powdered sugar and add to the dough. Melt the butter and add to chocolate mass together with rum.

Pour the chocolate into the batter mix. Beat the egg whites with salt in a sturdyfoam. Add whites into the batter, mix gently, cover with a towel and leave for 23 hours. Before you begin baking dish greased with raskaljonnuju skillet with vegetable oil. Bake pancakes.


Cooking cream

Whip chilled cream until peaks sustainable. Chocolate in a water bath, flushingslightly and filtrate it compounds with the cream, stir to homogeneity.


Prepare glaze

Bring cream to a boil, dissolve them chocolate, broken into pieces and butter.

Promazyvaem cool down completely after every pancake cream top pour the chocolate glaze and decorate Blueberry.

You can prepare tea is wonderful Dates & Carob Candy

Devil cake — chocolate recipes

Devil cake — chocolate recipes 

Devil cake

Devil cake

Delicious, probably one of the most delicious chocolate cakes. On its consistency Cake Devil cake turns out mild, like a perfectly cooked chocolate fondant. So cut the finished cake is difficult, but it is not important, the important thing is that he’s a delightfullyrich coffee and chocolate.



  • wheat flour — 300 g
  • sugar — 200 g
  • butter — 190 g
  • cocoa powder — 120 g
  • eggs — 2 pieces
  • Buttermilk250 ml
  • chocolate liqueur — 2 teaspoons
  • baking powder — 2 teaspoons
  • vanilla extract — 1 tsp
  • soda — ½ TSP
  • sea salt — ½ TSP

For cream

  • butter — 350 g
  • 70% dark chocolate — 250 g
  • sugar — 150 g
  • egg yolks — 6 pieces




Oven preheated to 356° F.

Cocoa pour 250 ml hot water and knead until smooth (add a little more water if it proves to be a little).

Prepare dough: mix 180 g softened butter and 200 g sugar, add 2 eggs, vanilla extract, 2 tablespoons flour and liqueur, mix everything. Combine remaining flour, baking powder, baking soda and salt and put in the egg mass, pour the buttermilk and divorced cocoa. Knead until you fail a thick chocolate.

Lay a great form of baking paper, greased with butter, pour the batter and bake in preheated oven for about 5060 minutes.

Melt the chocolate in a water bath. Mixer whip the remaining 350 g of softened butter. The yolks too lightly whip. Pour into a small saucepan 100 ml of water, add the remaining sugar over low heat and cook the syrup.

Cook the cream: enter the whipped yolks and sugar syrup, add the beaten butter, melted chocolate and stir everything.

Cut the finished cake thickness on two baking sheets and put the cream on top of each other.

If you just want to attribute to tea, bake Cottage Cheese Biscuits

Chocolate Cheesecake

Chocolate Cheesecake

Chocolate Cheesecake

Chocolate Cheesecake


Gentle, airy and very Chocolate Cheesecake, consisting of three layers of chocolate would negate all the crazy sweet tooth.


For the basics:

  • 150 g chocolate biscuits
  • 56 tablespoons melted butter


For cheese basics:

  • 500 g cheese Philadelphia
  • 150 g mascarpone
  • 150 g dark chocolate
  • 150 g sugar (preferably Brown)
  • 2 eggs
  • 1.5 TSP cornstarch
  • 2 teaspoons cocoa


For combination:

  • 100 g chocolate
  • 80 ml heavy cream
  • Raspberry



Assembled form with a diameter of 18 cm mould greased with butter and baking paper. In the bowl of a blender mix cookies and butter. tamp the bottom shape of the resulting mixture. Put in oven at 356 F for 10 minutes.

For the stuffing mix with mixer on the lowest speed of all the ingredients, starting with cheese and sugar until smooth. Pour mixture into form and put in oven at 345 (F), 5060 minutes. At the bottom of the oven to put a cup of hot water. Have finished cheesecake in the Middle should move when tapped. Leave it in the oven with the door open slightly to 1:00, and then let it cool completely at room temperature and refrigerate for 68 hours.

Before serving, prepare ganache. Why bring cream to a boil, remove from heat, put in them chocolate chips, stir until dissolved the last one. Cool at room temperature. Cheesecake gently pull out of form, pour chocolate and sprinkle with raspberries.

Yet another delicious and unusual dessert — Magical cakes

Turkey roulade — easy dinner ideas

Turkey roulade — easy dinner ideas 

Turkey roulade

Turkey roulade


Cute to look at, delicious, juicy, and while useful Turkey roulade is appropriateand festive, and everyday desktop.


Cooking time is 10 minutes + 3:00

Ingredients for 4 servings:

  • 600 g fillet of Turkey Breast
  • 400 g fillet of Turkey thigh or even 400 g Turkey breast fillet
  • 1 teaspoon coarse salt
  • 1 teaspoon black pepper
  • 1 teaspoon fennel seeds
  • 2 cloves garlic
  • a few sprigs of Sage and Rosemary
  • Optionallyground chili
  • butter



Place the Turkey breast fillet on a cutting board with the flat side down. Holding the knife parallel to Board, make an incision in the place of thickening breast,short about 1 cm to the edge of the meat, then expand the meat, like a book, and lightly Squish the fillets with the Palm, to get a big chunk of approximately the same thickness. Close to the breast fillet put a piece of thigh fillet, if necessary, also make an incision and expanding it. Your goal is a big flat rectangle, consisting of two pieces of fillet.

Optionally, you can substitute for thigh fillets on the Turkey breast fillet: your roll of Turkey will not look so stylish on the cut, but otherwise this doesn’t spoilit.

Place the salt, black pepper peas, fennel seeds, garlic and Sage and rosemary leaves into the bowl, if desired, add some dried chili and chop to homogeneity.Make shallow incisions in the surface of the rectangle of the fillet, as should grate spicy pasta and roll up into a tight roll, starting with thigh fillets to red meat turned out to be the inside of the roll. Wrap roll together in several places, so he kept in shape and prepare for one of the following ways.

Saute Turkey roll in butter on all sides until golden brown, then place it on a baking tray, cover with foil and bake at a temperature of 300 f. an hour later start temperatures in the middle of the roll meat thermometer, and once it reaches 65 degrees, remove rolls from oven and let rest another 10 minutes.

This roll is perfectly combined with Sauteed Mushrooms

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