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Fasting check, with carrots and apples

Fasting check, with carrots and apples


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We clean the carrots and apples, then we put them on the small grater. Mix the sugar, vanilla and oil for 1-2 minutes, then add the orange juice and mineral water.

Then add the carrots and grated apples and salt powder and mix everything to homogenize.

Mix the baking powder and the baking soda with the flour, then add them, together with the rest of the ingredients, to the composition with apples and carrots.

Pour the dough into a non-stick pan, greased with oil and lined with flour.

Bake in the oven at the right heat for about an hour. When it is baked, turn off the heat and let the cake cool in the pan, cutting it only when it cools (who can resist, because I couldn't resist :)))


Carrot check

& Icirc & # 539i must:
1 cup & # 537c & # 259 grated carrot
1 cea & # 537c & # 259 m & # 259r ras
250 g zah & # 259r
250 g oil
1/2 that & # 537c & # 259 raisins
1/2 cup orange juice
3 ce & # 537ti f & # 259in & # 259
1 tbsp & # 539 & # 259 baking soda
1 tablespoon & # 539 & # 259 baking powder
1 tbsp & # 539 & # 259 score & # 539i & # 537oar & # 259
1/3 tea & # 537c & # 259 brandy
1 tablespoon & # 539 & # 259 peel & # 259 orange & # 259 shaved & # 259

Preg & # 259te & # 537ti a & # 537a:
Mix the sugar with the oil and add the other ingredients.
Bake the powder and the baking soda and mix it in a cup with flour, which you add to the tip. Pour the composition into a tray (according to size), greased with oil and wallpapered with flour.
Bake for 60 minutes. Powder with a lot of sugar.


Ingredients eggplant zacusca with carrots

  • 600 grams of eggplant, weighed already ripe and peeled
  • 400 grams of peeled carrots
  • 350 grams of peppers, weighed after being baked and peeled
  • 200 grams of peeled onion
  • 40 ml. of sunflower oil
  • 1 clove of garlic
  • 2 bay leaves
  • 250 grams of thick, thick broth or 400 ml. of thin broth
  • optionally, 1 teaspoon ground cumin and pepper to taste

Eggplant zacusca preparation with carrots

Preparation of eggplant and peppers

1. Of course, the preparation of any zacusca recipe begins with baking eggplant and peppers. Bake the eggplants on the grill, on the disc, on the hob, just to come in direct contact with a hot surface. It is advisable to prick the eggplants before baking them to avoid accidents that can occur if the eggplants crack and splash around with their extremely hot pulp. Bake all the way around until the peel is charred in places and the core is soft. The ripe eggplants are taken out in a strainer placed on top of a bowl in which to collect the bitter and slightly astringent liquid that they will leave. Cover with a lid, so they will steam and peel more easily. They peel off as soon as we can touch them with our fingers.

Bake the peppers in the same way, with the mention that they can be baked in a very well heated pan, covered with a lid. They turn successively on all sides, until the shell burns from place to place, turning black. Remove to the bowl and cover, the steam formed helping to detach the skin from the surface of the peppers. Of course, peppers can also be used raw in zacusca. By removing the skin from the surface of the peppers, the zacusca will become a little easier to digest, in addition, the baked peppers will taste better and the preparation will cook faster.

Cooking the dish

2. To cook the eggplant and carrot zacusca recipe, carefully prepare all the ingredients. Carrots are washed well, peeled and grated on a grater. Grate or finely chop the onion. Baked peppers are cleaned of stalks, skin and seeds. Peeled eggplants are peeled, drained of juice and finely chopped with a tool (knife, spoon, etc.) preferably made of wood, plastic or ceramic, because in contact with the metal it could oxidize.

3. In a large saucepan, heat the oil and add the onion, crushed garlic and carrots. Sprinkle with a pinch of salt and stir a few times. Reduce the heat and cook the onion and carrot under the lid for 10-15 minutes, until the carrots have softened very well.

4. Add the chopped baked peppers and chopped eggplant to the pot, together with the broth and bay leaf. Boil the zacusca over medium to low heat for 15-20 minutes. Stir frequently, insisting on the bottom not to stick. If the eggplant and carrot zacusca is too thick, you can add a little hot water now during cooking. If you use a more liquid broth you will not have this problem.

Bottling

5. Finally, the eggplant and carrot zacusca is seasoned with salt and pepper to taste. Pour while hot into sterilized jars, placed on a metal tray. About how to prepare the jars to preserve food over the winter I wrote more in the recipe for pear compote. Cover the jars and place them in a tray with the oven preheated to 150 ° C for 20 minutes. After 20 minutes, turn off the oven and let the jars cool completely in the oven before storing them in the pantry. Another option would be to place the jars filled with eggplant zacusca and hot carrots in a nest lined with several layers of thick blankets. Wrap them well and let them cool slowly.

Eggplant and carrot zacusca is sweet, with a creamy and pleasant consistency, it also has a beautiful color. I think it can be successfully recorded in the gallery of zacusca recipes that Romanians are so proud of, and rightly so. Zacusca is a product that we could go out with anywhere in the world.

I would be curious if you also have a story of your favorite zacusca recipe and if so, maybe you can write it a few times in the comments form! I would also like you to try this eggplant and carrot zacusca recipe, it is sweet and economical, very good in taste. Great appetite!


Preheat the oven to 180 celsius.


Mix the flour with the spices and baking soda (all powdered ingredients) in a large bowl.


Beat the eggs with the sugar and oil - well. Add in the large bowl, along with the rest all the remaining ingredients - WITHOUT BEATING WITH THE MIXER up to 12 installments

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CAKE WITH CARROTS AND NUTS

Carrot and Walnut Cake & # 8211 it is delicious and made very easily and very quickly. It has a pleasant consistency, a slightly moist texture and a very good taste. You can eat it even when you are not fasting.

All fasting cakes are easy and fast because they do not require complicated cooking techniques. You just have to know how to properly dose the properties of dry and liquid ingredients, so that the end result is neither too dry nor too soft.

This year I did fasting carrot and walnut cake -even when I was not fasting. One of her friends became vegan without giving up sugar. I say this because there are people who say that being vegan means giving up sugar & # 8211 even though I looked at recipes on the net from other countries and this is not mandatory, there is a group on facebook where you do not accept sugar recipes. So, my friend visited me and I waited for her with this cake. When she left, she asked me for two more pieces for her colleagues, to show them how tasty cakes can be, even if they don't have eggs, butter or milk. The next day I had 2 new fans on Facebook and the request to post the recipe on the blog as well.

I have prepared other delicious fasting recipes, many of which have already been tested by my blog readers. You will find them all in one post, here. From the moment I prepared this recipe, it has already become known, so today I am posting it so that as many people as possible can enjoy its taste.

If you are not fasting and you want to prepare other recipes in which carrots are the star, I recommend you try the recipe for the best carrot cake, yummy cake with carrots , carrot and chocolate cake, simple carrot cake with cocoa and cake with carrots, nuts and mascarpone cream and white chocolate.

I now leave the list of ingredients and how to prepare for cake with carrots and fasting nuts.

INGREDIENT:

1 cup flour & # 8211 cup has 250ml
1 cup sugar & # 8211 we can use sugar substitute
1 sachet of vanilla sugar -optional
3 medium grated carrots (200 g)
grated peel from 1 orange
1 sachet of baking powder
1/4 teaspoon vinegar
1 teaspoon cinnamon
1/2 cup finely ground walnut
2 handfuls of coarsely chopped walnuts
100 ml oil
200 ml of mineral water

Put in a bowl flour mixed with a pinch of salt, baking powder, sugar and vanilla sugar. Add the grated orange peel.

In another bowl, mix the vinegar with the oil and mineral water, then pour them over the solid ingredients.

Add the grated carrot and cinnamon and mix.

Finally, add the finely ground walnut and the coarsely chopped walnut.

Pour the dough into the tray lined with baking paper (22 * 22cm) and bake in the preheated oven at 180 ° C for 50 minutes or until it passes the toothpick test.

When it is ready, take it out on a grill, let it cool then portion it and serve.
We can powder it with sugar for appearance.

If you like to share your recipes, I look forward to seeing you in the group I cook with friends.

If you like simple, quick and tasty recipes, I invite you to follow me on YouTube.


Check with carrots and apples

Check with carrots and apples is very fluffy, fragrant and healthy.

  • 250 g sugar
  • 250 g oil
  • 1 cup grated carrot
  • 1 cup grated apple
  • 1/2 cup raisins
  • 1/2 cup orange juice
  • 3 cups of flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/3 cup brandy
  • 1 teaspoon grated orange peel

Put the raisins in the orange juice the night before. Sift the flour and mix it with the baking powder and baking soda soaked in a little vinegar. Beat the sugar well with the oil and add the flour, cinnamon, raisins, finely grated morocco, apple, cognac and orange peel. We mix everything energetically, with the help of a wooden spoon. Grease the tray and spread a baking sheet. Pour the dough into the pan and put it in the oven over medium heat for 50 minutes or until it passes the toothpick test. Let it cool in the pan for 15 minutes. After 15 minutes, remove from the pan and slice. Good appetite.


Check with carrots and apples

Check with carrots and apples

Check with carrots and apples

Ingredient:

  1. 250 g sugar
  2. 250 g oil
  3. 1 cup grated carrot
  4. 1 cup grated apple
  5. 1/2 cup raisins
  6. 1/2 cup orange juice
  7. 3 cups of flour
  8. 1 teaspoon baking soda
  9. 1 teaspoon baking powder
  10. 1 teaspoon cinnamon
  11. 1/3 cup brandy
  12. 1 teaspoon grated orange peel

Method of preparation:

Put the raisins in the orange juice the night before. Sift the flour and mix it with the baking powder and baking soda soaked in a little vinegar. Beat the sugar well with the oil and add the flour, cinnamon, raisins, finely grated morocco, apple, cognac and orange peel. We mix everything energetically, with the help of a wooden spoon. Grease the tray and spread a baking sheet. Pour the dough into the pan and put it in the oven over medium heat for 50 minutes or until it passes the toothpick test. Let it cool in the pan for 15 minutes. After 15 minutes, remove from the pan and slice. Good appetite.


Post check

Fasting cake - An unexpectedly good cake with few ingredients. With this cake, everyone will fast. It is very simple to prepare and delicious.

  • 2 dogs flour
  • 1 cup sugar
  • 1/2 cup oil
  • 1 tablespoon vanilla sugar
  • 1 cup water
  • 1 baking powder
  • 3 tablespoons coconut
  • 2 tablespoons black cocoa
  • 2 tablespoons cherry jam

Add the sugar, oil, water, flour and vanilla sugar to a bowl. Mix until you get a homogeneous composition. We divide the composition in two. In one of them we put the cherry and cocoa jam and we homogenize. In the other we add the coconut. Grease a tray with oil, line it with flour and put the two compositions, alternating them. Bake the composition for 45 minutes over medium heat. It will crack a little, don't worry like that and you have to. Remove from the oven when ready and leave in the pan for 10 minutes. After 10 minutes, take it out of the pan and let it cool well. Then powder it with sugar and serve.


Carrot cake

Carrot cake in the post version. The recipe is quick, simple and guarantees you a fluffy and fragrant cake. Raisins add extra goodness to the cake, and coconut guarantees a fluffy top.

Preparation time:

Servings:

Ingredient:

Preparation instructions

Carrot cake recipe. Fasting cake recipes. Fasting cakes. Fluffy cake with carrots

In a bowl, mix mineral water, baking powder, mashed carrots, sugar, vanilla sugar, oil and salt.

Add flour mixed with coconut.

Mix until you get a homogeneous composition.

Add the raisins and mix.

The obtained composition is poured into a tray lined with baking paper.

Bake the cake in the preheated oven at 180 C for 30 minutes.

Let it cool for 10 minutes, add the jam and spread it evenly over the entire surface.

Sprinkle finely chopped walnuts over the jam layer.

Allow to cool completely in the baking tray, carefully remove and portion.

On the blog you can also find a recipe for Tavalita cake in the job version ( recipe here ), fluffy and delicious.


Fasting cake with carrots and apples! It is made quickly and is very tasty!

The carrot and apple cake is very fluffy, fragrant and healthy. It can be consumed during fasting.

Ingredient:

250 g sugar
250 g oil
1 cup grated carrot
1 cup grated apple
1/2 cup raisins
1/2 cup orange juice
3 cups of flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/3 cup brandy
1 teaspoon grated orange peel

Instructions:

Put the raisins in the orange juice the night before. Sift the flour and mix it with the baking powder and baking soda soaked in a little vinegar. Beat the sugar well with the oil and add the flour, cinnamon, raisins, finely grated morocco, apple, cognac and orange peel. We mix everything energetically, with the help of a wooden spoon. Grease the tray and spread a baking sheet. Pour the dough into the pan and put it in the oven over medium heat for 50 minutes or until it passes the toothpick test.

Let it cool in the pan for 15 minutes. After 15 minutes, remove from the pan and slice.