Gingerbread with cream and plum jam - The best

 

🛒 Ingredients:

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#gingerbreadtea #gingerbreadwithprunejamcream #meatandgingerbreadfilled



Gingerbread:

  • Eggs 4
  • Sugar 3/4 cup
  • Strong tea 1 cup
  • Honey 3/4 cup
  • Wheat flour 3 cups
  • Oil 1 cup
  • Baking soda 2 teaspoons
  • Gingerbread baking powder 1 packet 20g

Semolina cream:
  • Milk 3 cups
  • Semolina 8 tablespoons
  • Sugar 1/4 cup
  • Butter 200 g

Glaze:
  • Dark or milk chocolate 50g
  • Cream 30% fat 50 ml
  • Plum jam or blackcurrant jam
  • Coconut flakes/colorful sprinkles/chopped nuts for decorating the cake

🔪 Preparation:

In a bowl, combine the eggs and sugar, beating them until they form a light, fluffy mixture. While continuing to mix, gradually add cooled tea, honey, and oil. Sift in the flour mixed with baking soda and gingerbread spice. Mix until all the ingredients are well combined. The batter will be quite runny.


Divide the prepared batter into three equal portions. Bake each portion on a baking tray lined with parchment paper. Bake for approximately 15 minutes at 180°C (356°F). Let each cake layer cool completely.


Boil 500 ml of milk with sugar. Mix the remaining 250 ml of milk with semolina. Pour the semolina mixture into the boiling milk and cook for about 5 minutes, stirring frequently to prevent burning. After cooking, set it aside to cool completely.


Cream the softened butter with a mixer. Gradually add the cooled semolina mixture, one spoonful at a time, beating until smooth and well combined. The butter and semolina mixture should be at a similar temperature.


Place the first layer of cake in a baking tin, spread it with jam or preserves, and top with half of the prepared cream. Add the second layer of cake, spread it again with jam or preserves, and the remaining cream. Cover with the final layer of cake.


In a small saucepan, heat the cream until very hot but not boiling. Remove from heat, add the chopped chocolate, and stir until fully melted.


Pour the chocolate glaze over the cake and decorate as desired. Chill in the refrigerator. This cake stays fresh for a long time. Enjoy!


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Christmas Eve uszka with mushrooms

 

🛒 Ingredients:



#uszkaprzepis #uszkawigilijne #uszkazgrzybami

(for approx. 40 pieces) (250 ml glass)

Cake:

  1. Wheat flour 1 and 1/2 cups

  2. Hot water 1/2 cup

  3. Salt 1/2 teaspoon

Stuffing:

  1. Dried mushrooms 30 g

  2. Small onion

  3. Salt

  4. Pepper


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🔪 Preparation:

Soak the mushrooms in water overnight. The next day, cook them in the same water until soft, about 1 hour.

Fry the diced onion in oil.

In a food processor, grind the mushrooms on medium holes. (You can also finely chop everything). Mix everything together, add the fried onion. Season with salt and pepper and mix again. Knead a smooth dough from flour, water and salt. (If necessary, sprinkle with a little flour). Roll out thinly and cut out circles using a glass. Put a ball of stuffing into each circle one by one and glue them together like a traditional pierogi, additionally gluing its ends together. Cook in salted water for about 2-3 minutes after they float to the surface. Serve with red borscht. You can also find the recipe on my channel. I invite you to watch the video of the preparations and to subscribe to my channel:

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Mushroom sauce made from dried mushrooms.

 

🛒 Ingredients:

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#mushroom sauce #dried mushroom sauce #meatless sauce

Ingredients:

Dried mushrooms 30 g
Water from cooking mushrooms 600 ml
30% cream 200 ml
Onion
Bay leaf
Allspice
Soy sauce or salt
Pepper
Parsley
Tablespoon of flour


🔪 Preparation:

Rinse the mushrooms, soak overnight, then cook in salted water. Cut larger mushrooms into smaller pieces.


Drain the mushroom cooking water and set aside for later.


Fry the onion in a pan, add the cooked mushrooms and fry everything for about 5 minutes. After this time, transfer the fried mushrooms to a pot, add the bay leaf, allspice and pour the water from cooking the mushrooms over everything. Bring the contents of the pot to a boil.


Finally, pour in a spoonful of flour mixed with cream, season with soy sauce (the color will be more intense) and pepper. Before serving, sprinkle the sauce with chopped parsley. Enjoy!

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Homemade deli meat - tenderloin boiled for 10 minutes

 

🛒 Ingredients:

* 1 kg boneless pork loin

* 2 liters of water

* 2 tablespoons mayonnaise

* spoon of mustard

* 3 tablespoons of salt

* spoon of sugar

* teaspoon of pepper

* teaspoon of marjoram

* teaspoon of thyme

* 4 bay leaves

* 4 allspice balls

* 5 juniper beads

* 5 cloves of garlic


#homemadecoldcuts #quickboiledporkloin #porkloinboiledfor10minutes

🔪 Preparation:

Wash the pork loin, cut off the membranes. Pour a glass of water into the pot. Add mayonnaise and mustard and mix. Then I pour in the rest of the water, add all the spices from the given recipe and garlic cloves cut in half and mix.


Place the pork loin in the pot with the marinade and start cooking covered. From the moment the water starts to boil, cook the pork loin for exactly 5 minutes. After that time, remove from the heat and leave to cool completely for at least 6 hours, I leave it overnight.


The next day, repeat the process, cover and cook for exactly 5 minutes from the moment it starts to boil. After that time, leave the pot with the pork loin to cool completely for at least 6 hours. Do not remove the pork loin from the pot until it cools completely.


After this time, take it out of the pot and it is ready to eat :) Enjoy!


If you feel like it, add your opinion below the post. I'm also waiting for your photos if you use the recipe :)


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