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Dessert croissants with gogonele jam

Dessert croissants with gogonele jam

Lightly heat about 100 ml of milk to which 1 lgt of sugar and 2 lg of flour are added. Stir, then add the yeast. Leave to rise.

Sift the flour into a bowl. Put the oil, egg, lemon peel and pour the mayonnaise. The rest of the milk is heated together with the sugar and vanilla sugar, but not too hard, so much so that the sugar dissolves. Pour this over the flour and knead a soft and non-sticky dough. Leave to rise for about 30-45 minutes.

After doubling its volume, turn the dough over on the work table. It is divided into two. Each part is stretched with a twister in a round shape and cut into triangles. At the base of the triangle put a teaspoon of gogonele jam and then roll tightly towards the top, forming the horn.

Place the croissants on a tray lined with baking paper and let rise for 15 minutes. Beat the yolk well with the 2 lbs of milk and grease the croissants. Place the tray in the preheated oven at 180 degrees C, for about 30-35 minutes, until nicely browned on top.

Remove from the oven and cover with a clean towel!

Good appetite!


Gogonele jam & # 8211 to remember how to make a jam!

Gogonelles are unripe red aubergines. They can be green or slightly reddish.

The technology of this jam differs, to some extent, from the technology of most jams, and we will find out why, at the right time.

Nowadays, both on YouTube and on Google, a handful of ladies and gentlemen "with a love of cooking" give lessons in making jam unknowingly, without realizing that what they want to teach others is not called sweetness. It can be called in all kinds: jam, paste, porridge, torocale, zbleat, chitonag, only sweetness no, because jam must necessarily meet certain conditions or requirements that our modern kitchens do not know. They have never seen in their lives what a sweet, authentic and grade 10 (ten) sweetness looks like, like at my mother's house.

A hard-working and wise old woman from the country is a thousand times more skilled than the bunch of cooks and chefs on the internet, who think that everything that flies is eaten, or that onions are cheese. I have nothing to do with them, but to find out first, and then to give lessons, without causing damage in people's pockets and distrust among young people.

The jam has well-established and arranged technological rules. Not everyone is able to make real jam.

I will further discuss the definition of sweetness and the mandatory requirements it must meet.

Jam is a product ungelled, obtained by boiling the fruit in sugar syrup, with the aim of concentrating the product. To ensure the preservation of the product, the jam must reach 72-75 degrees Brix or refractometric (representing the concentration of sugar in the preparation), produced by the sugar naturally present in the fruit, but especially by added sugar.

Therefore, for fruit jam, the net amount of fruit should usually be slightly lower than that of sugar, never less sugar than fruit, because then it is no longer jam, but something else (for example, jam).

The sugar concentration is measured with a refractometer or by test on a plate.

The jam must contain whole fruits or pieces of fruit undamaged, of similar dimensions in the same container, evenly distributed in the syrup, well penetrated with syrup, fruits of a color as close as possible to the natural color, non-gelled and unsaccharised syrupy liquid.

  • fruit breakage and transformation into porridge (as we see everywhere)
  • oxidation (blackening) of the fruit before it is introduced into the syrup (due to negligence or incompetence)
  • sugaring and gelling
  • fruit wrinkling
  • raising the fruit to the surface of the syrup
  • mold (too low sugar and incorrect washing of jars).

These are the reasons that led me to present methodically and correctly the recipe for gogonele jam (but also other sweets), as I saw at my mother's house, and later at the chemical engineers in the food industry.

Note. In order to obtain successful jams, they are usually boiled in at least two installments, with a break of one day between them, in order to have time for the plasmolysis phenomenon to take place. At the time, I didn't understand why my mother boiled the jam twice. Boiled only once, the sweetness is prone to release, only we do not realize.

Let's leave the theory and move on to our sweetness.

  • 2 kg gogonele, net weight, weighed after cleaning, diced, boiled in vinegar and drained well
  • 2.4 kg of crystal sugar + 1 liter of water to obtain the syrup + 15 g of lemon salt
  • 1 liter of white vinegar of 9 0 + 3 liters of water (one part vinegar + 3 parts water) to obtain the boiling liquid of the gogonele cubes, for hardening
  • core from 2 chubby lemons, cut into slices and peeled
  • 2 tablespoons of lemon peel (yellow part only) cut finely
  • 2 vanilla pods, split and finely chopped
  • 6 cloves
  • 2 crushed cinnamon sticks
  • 2 pieces of star anise
  • 1 tablespoon chopped ginger julienne.

The gogonels are washed, cut in half, the stalks are removed, their seeds are removed, the juice is drained, they are rinsed with cold water and they are cut into uniform cubes.

In a large stainless steel saucepan, boil 1 liter of white vinegar of 9 0 together with 3 liters of water (1 part vinegar + 3 parts water). When the liquid starts to boil, add the diced gogonele, mix lightly with a spoon and let it boil for about 1 hour, then pour everything into a large strainer and rinse the cubes with plenty of cold water, until the smell of vinegar comes out of them. Drain in a strainer, during which time the jam syrup is prepared from 2.4 kg of sugar, 1 liter of water and 15 grams of lemon salt. Boil for 2-3 minutes, no more (the sugar concentration is already high) take the foam if necessary, then add the diced gogonele, as well as the other ingredients prepared as shown below, and mix gently .

The lemons are washed very well, wiped with a clean towel and cleaned with a yellow peel knife, which is finely chopped. 2 tablespoons are added to the jam, the rest is preserved with sugar and alcohol. The white peel is removed.

The peeled lemons are first cut into four, lengthwise, then each quarter is cut into slices and added to the pan with jam. The seeds are removed.

Ginger is cleaned, washed, chopped julienne and put in jam.

The spices (cloves, crushed cinnamon, chopped vanilla pods, star anise) are tied in a piece of gauze and inserted into the casserole with jam to do its job.

Mix everything lightly and simmer for 8-10 minutes. Turn off the heat, cover the pan with a lid and leave until the next day (for plasmolysis to take place) after which, boil again, at the right heat, for 40-50 minutes. Take the foam whenever it forms. When it has set and has an extremely pleasant appearance and smell, turn off the heat, remove the gauze connection with the spices used and leave the jam to cool, covered with a damp towel.

Wash and scald the jars in which we will put the jam, dry it in the oven.

When the jam has cooled, we put it in jars, filling them up to the top. Over the jam we first put a piece of foil cut round, the size of the mouth of the jar (glued directly on the jam) and then we screw the lid or staple the jar.

No more sterilization is needed. The jam made in this way is kept in good condition for years.

Note. The jam is always put cold in jars, not hot, not tucked between blankets, not with the jars upside down (to make us work and look more interesting.) as recommended by all the "specialists" today, because you know the proverb: Only paper flowers are afraid of rain. Properly made jam does not require sterilization or other binding measures. It never broke.

The jam jars are labeled and stored in a clean, dry, cool and dark place.


Pickle recipe ideas

In Râureni, when it comes to pickles, we use the freshest vegetables and prepare them according to skillful recipes, carefully preserved since ’68. We are pampered by nature. We preserve nature in each jar and bring to the table the authentic taste of our vegetables, for delicious dishes.

A suitable choice for every meal, our pickle jars inspire you to prepare the most unique recipes. Here are some pickle ideas that will make even the most discerning at the table ask for another portion:

Pickle soup

  • cucumbers in vinegar
  • carrot
  • parsnip
  • pumpkins
  • sour cream
  • butter
  • onion
  • pepper
  • salt
  • Lemon

Finely chop the cucumbers in vinegar and put them in a pot with two liters of water. Let them boil for about 10 minutes.

Put a pan on the fire and add the butter and diced vegetables: carrots, parsnips and zucchini. After they have hardened, put them in the pot, together with the cucumbers in the vinegar and let everything boil for another 10-15 minutes.

At the end, season with salt, pepper and a drop of lemon juice.

For a special flavor, add a few sprigs of parsley and a tablespoon of sour cream to the plate when serving the soup.

Pickle eater

  • gogons, cucumbers and donuts in vinegar
  • tomatoes
  • Tomato juice
  • garlic
  • pepper
  • salt

In a pan the right size, on the stove, sauté the garlic and then add the diced tomatoes and pickles. Bring everything to a boil for a few minutes and, after you have turned off the heat, cover with a lid.

For a special taste, you can move the food in a pot of the right size and leave it in the oven for another 20 minutes.

Served hot or cold, the pickle dish will surprise you with its good taste.


Gogon salad. Fried or baked

The time has come for the gogonelas and the housewives compete frantically in the jar of this rest of autumn, while there are still another sour ones in the markets. For me, with the gogonele, for the time being, I didn't succeed in the jar, being diverted by the lusts of my earthly nature and until I reached the jar with the preparation, I let myself be attracted by the salad of the gogonele. So, probably, when winter comes into its own, I will openly and notoriously address myself, like a wandering cricket, to my parents, the owners of a cellar equipped with enough dishes in a jar. At home, this gogonele salad caused some controversy: my wife ate and said that the big girl was OK, when I offered it to her, she looked at me from above, superior, and immediately looked at the little girl, at my offer, peltic answered me -I like pumpkin! I liked, I knew, that was all that had pushed me to the tail of the pan. So all I can tell you is try this salad and then let everyone give their verdict.


Put it to rise in 150 ml of warm yeast water and with a spoonful of sugar, leave it until it starts to make air bubbles. While the mixture is fermenting, mix separately a syrup of 3 tablespoons oil with sugar and 100 ml of water.


Put the flour in a bowl, add salt, leavened yeast, sugar syrup and margarine, then knead well.


When the dough has reached a consistency, add the oil and knead again. Leave the dough to rise for half an hour.


After resting, knead for about 5 minutes, dress in foil and refrigerate for 1 hour.


After resting, spread a round, 1-finger-thick sheet and divide it into 8 triangles. Put a teaspoon of jam in each triangle and roll from the base to the top (ie from the outside to the inside so that the thin part is on top).


In a pan greased with oil and lined with flour, place and leave to rise. Before baking, grease with water mixed with sugar or honey and bake for 20-30 minutes (depending on the oven).
Good appetite!


1 kg gogonele
1 kg of sugar
the juice of a lemon
a cinnamon stick
100 gr ground walnuts

Step 1:
Wash the gogons and cut them into pieces. Peel a squash, grate it and squeeze the juice. Sprinkle the sugar on top and pour the lemon juice. Mix well and cover. You have to soak for at least 4 hours (I prefer to leave them overnight).

Step 2:
Put all the composition from the fig in a pot and let it boil for about 15 minutes. Be careful not to mix! Put it back in the bowl, leave it to cool and then put it in the fridge again for a few hours (I leave it again for 12 hours).

Step 3:
Bring to a boil over low heat again. Now add the cinnamon stick and ground walnuts. Mix well and let it simmer for about 20 minutes.

Step 4:
Put it hot in jars and keep it in bed for a few days (wrapped in beds). Afterwards, keep in a cool place.

Maybe you can't believe it gogonele jam (also called green patlags or tomatoes) is preferred by Americans. They eat it especially in summer and prefer it very cold. Try this recipe too and you will have a delicious taste!


Handmade gogonele jam

The gogonele jam has a special and tasty taste. It can be served as such, for breakfast or at any time of the day, but it can be used in various cake recipes.

gogonele, sugar, acidifier, citric acid

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CHARACTERISTICS

The gogonele jam has a special and tasty taste, it can be served simple, for breakfast or at any time of the day, but also in various cake recipes.

STORAGE CONDITIONS

Store in a cool, dry place.

After opening, store in the refrigerator.

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Goggle jam

In short: a kilogram of gogonele and sugar (in the recipe I had, half a kilogram was required, but it seemed like a lot and I only put a large cup, that is about 300 grams). That's it, this time.

I then boiled them over a high heat. This sweetness quickly bound.

How is it? It is true that it brings a little green walnut jam, and I think the resemblance would be easier to notice if the gogonelles had not been cut so small.

17 comments:

ah, I had a suspicion yesterday when we were talking about gogons that this is where you are going to take us :). I knew about this sweetness, I never tried it, I didn't see / taste it, I just heard. but since I tasted the pumpkin jam I have no doubt that the result can be delicious. next year for sure I do too! I've already put it on the waiting list! I also really like the color and gloss, it looks very appetizing!

Super cool, your sweetie. Complimnet

Zazuza, this sweetness is special, that's right. And the walnut version is even more interesting, I am convinced.
Gourmand, thanks for the appreciation. :)

As I said, prosaically, the other day, I saw the gogonele only to be worthy of being dipped in brine. So here they are in an elegant version. To remember!

My favorite: the penultimate picture, in which it looks like a handful of sparkling gems.
I am convinced that the taste is in line with the face. :)

Flour recipe, I saw on another blog and tomato jam :)
Are the gloves in the picture your junior's?

Teodora, this is just one of the more elegant variants for gogons.
Ana B, I also saw that recipe. And I found out that cucumbers can also be made into a very interesting jam.
And yes, those are kitchen help gloves. :))

Your version looks gorgeous! I inherited the thing with the state in "summer milk", because that's how I got it, but I don't use it for other fruits either. I prefer vinegar. I've never tried nuts, but I will. Congratulations and I'm very glad I found you with some great recipes!

Thanks, Elena. I'm glad you're back. :)
I'm still going to try the version with vinegar for melon jam, but I don't know if I'll be able to do it again this year.

How super cool it is! I'm sorry I can't do it too. Do you keep a certain jar on the desk?

Yeah, I keep it, Zoozie, as long as no one gets around what's inside. But I do not guarantee for him, in case of exposure. :))

I'm going to work on Friday. Maybe we'll meet :). I've been a little chaotic these months

This is not sweet! Are there pieces of candel sugar in the transparent sauce or did you break a stained glass window and hide them in a syrup from a jam you haven't made yet?

Hahaaa. very cool! Nicole, for confirmation, you can check on your own skin or, better said, your tongue. I still keep something from a jar of gogonele jam at the office, in addition to a certain jar for Zoozie.

Red / green and eggplant are fruit.
This year the tomatoes were harvested but now in the autumn they have recovered and we had a lot of pickles, pickles we don't really kill ourselves so I started looking for what else I can make of them so I found various recipes from which the sweetness. I found more many variants but yours is very simple and I like recipes that are made quickly without too much care.
I cut the smaller ones into thicker slices, I left them whole, I put sugar, ginger, finely chopped lemon came out
SUPERRRRR HELLO,
I didn't have a nut to put, but when I served it, I crushed a few lambs and mixed them, nor did I expect it to be as great, fine, as the one in watermelon peels.
Now I want to make a combination of pumpkin, apples, gogonele and you gave me an idea in your recipes to put red wine / I have plenty, I will write you how it turned out.

@ mira86, if you have too many gogons and you don't know what to use them for, you can also try the steak sauce. It is simple to make and very good. And there can be added a lot of other spices or ingredients, as everyone's imagination flies.

Last year I did the test and it was done quickly because I didn't even know what it was like, so this year I started strong and in all sorts of combinations, but with ginger.
Gogons and zucchini, it's already done, I need another task to do.
Gogons and watermelon peels.
Gogons, melon peels, apples and hot peppers.
These days I will do a round and simple and another with red wine.
Plus, as you tell me, they can be made in any way, I have imagination or inspirational recipes.
I took ginger from you and now I want to try red wine, especially since we have a perfect wine.
I commented with the profile -mira86 but now I made a photo album and I will sign with the link there and you can see what jars I make from.



At 2.5 kg of gogonele, small and tiny, I put 2.5 kg of sugar and 2 kg of water, 2 lemons, 4 sachets of vanilla sugar.


We cleaned the gogonels from the seed box, we let them drain upside down - this time I didn't scald the gogonelles, because they were very tiny and weak in the flesh, I thought that there was nothing left of them.


While they are draining, boil 2 liters of water with 2.5 kg of sugar, vanilla sugar - if you use vanilla to know that it darkens - and lemon, peeled, sliced, until well bound.


While the syrup is boiling, we fill the gogonelas with green, peeled walnuts - I kept it in the freezer, because the time for green walnuts is long gone.


Then let them boil in the bound syrup for about 30 minutes.


"Plum with chocolate" jam & # 8211 an original delicacy, which will surely be successful!

We present you a recipe for delicious plum plum jam. From the simplest ingredients you get a less common delicacy, which will surely be successful. This is not just a can for winter, it is an exceptional dessert. With a special taste, very aromatic and tasty, this dessert immediately conquers. Serve it with tea, pancakes or homemade sponge cake.

INGREDIENTS

METHOD OF PREPARATION

1. Wash the plums. Cut them in half and remove the seeds.

2. Arrange the plums in a bowl of the right size. Add the sugar to the bowl and leave at room temperature for 60 minutes.

3. Mix the plums well with the sugar. Put the pot on the fire and bring the mixture to a boil.

4. Add the vanilla and stir. Boil the jam over low heat. Remove the foam.

5. Boil the jam until it no longer foams.

6. Add the cocoa powder and butter. Stir and simmer for 20 minutes.

7. Take the jam off the heat and pour it into sterilized jars. Close them with lids and turn them upside down. Let them cool.


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