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Apple and quince cruson

Apple and quince cruson

The quinces are washed well so that all the fluff on them goes, and cut into 4.

Peel a squash, grate it and slice it thinly.

The pieces of star anise are put in a 2 or 3 liter pot; add honey, or sugar (you can put both) and wine, then mix gently and put on fire. After the first boil, put the quince pieces that simmer for about 20-30 minutes, with the pot covered.

The quince slices are removed and put in glasses or in a carafe, and the juice in which they boiled is covered and left to cool. Add the brandy or gin and pour over the apples in glasses or carafe.

Quince and apple pie

Quince is one of the few fruits that tastes better when cooked than raw. We suggest you treat yourself to an autumn-scented cake, only good for evenings with family or friends.

Preheat the oven to 200C / gas stage 6.

dough: Mix flour with sugar and salt. Add the butter (keep 1 teaspoon more) and mix with a mixer or by hand until dough grains similar to rice are formed. Add cold water and vinegar and mix. Put this dough on a plastic food wrap. Wrap and flatten it into a disc, then refrigerate for 30 minutes.

Filling: Prepare the filling by mixing quinces, brandy, vanilla and apples in a bowl, adding a tablespoon of flour. When the dough has cooled, spread it on a sheet with a diameter of 30 cm and place it in a pie tray. Place the filling over it and wrap the edges of the dough towards the center of the tray so that it takes a half-covered pie.

Sprinkle 2 teaspoons of sugar and grease with the remaining teaspoon of butter. Bake the pie for 30 minutes until it has a golden crust.

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Quince and Apple Peel

Every autumn we prepare this Quince and Apple Peel. Not much just to have a few jars in the pantry. This pellet will coagulate like a softer meatball.
It can be used for tarts, puddings, semolina and rice pudding. The pellet will gel more or less in jars.

From the remaining boiled fruit you can prepare a delicious quince paste with apples. We will publish the recipe soon and we hope you like it.

Ingredients Quince and Apple Peel

1 kg gutui
1 kg of sugar
1 liter of juice in which the quinces and apples were boiled
1 kg of apples with red peel
2-3 cm vanilla stick (or 3 sachets of vanilla sugar)
100 ml of lemon juice

Preparation of Quince and Apple Peel:

The pellet can be made from whole quinces or only from cleaned shells and stalks left over from other preparations (jam, etc.). I used the stalks and peels of the quinces cleaned for jam and a few whole quinces (to weigh together 1 kg) and 1 kg of apples with red peel.

I washed the whole quinces and cut them into slices, I did the same with the apples without removing the spine. In a pot I placed the quinces and their remains together with the apples and I added cold water that must exceed their level by 3-4 cm. We boil them until they soften well without stirring so as not to disturb the juice. When they are cooked, on a strainer, put a gauze in a double layer and strain the juice.

The remaining liquid is weighed. To each liter of liquid add 1 kg of sugar. The liquid, the vanilla bean sugar and the lemon juice are mixed and boiled until it binds like a sherbet (put 2-3 drops of syrup in a little cold water and if you catch them between two fingers it gathers like a soft candy means that the syrup has bound).

Quince and Apple Peel

The initial images from the first recipe posted on the blog in 2008!

We can let the syrup bind less than for quince jam (raise the spoon and on its side will appear two or three drops of syrup, side by side, which will fall at once, then the syrup is less bound than for the jam ). In this case, the pellet will stick together like a softer meatball.

After it is ready to bind, the pellet, the jelly, put it hot in jars, let it cool, then put the lids on the jars, or tie it with cellophane. It will gel in the jar. It can be served as a sherbet or it can be used for tarts, puddings, rice pudding, semolina with milk, etc.
We recommend that you read the recipes as well Quince jam, Quince jam , Apple match with quince, you will surely like them too.

PS. If you do not have a vanilla stick you can add vanilla sugar but only 1-2 minutes before removing the pellet from the heat.

GUTUI and APPLE juice & # 8211 elixir against digestive and pancreatic diseases

Digestive diseases are diseases of the digestive tract, common in the population, which can affect a single organ or can spread to the entire digestive tract, with a wide range of manifestations.

The pancreas is located under the liver, between the stomach and the spine, excreting the enzymes necessary for digestion, but also insulin and glucagon with a role in regulating blood sugar.

Digestive diseases

The symptoms of a digestive disease depend on the location of the condition:

  • abdominal pain
  • dysphagia (difficulty swallowing)
  • the feeling of early fullness
  • bloating
  • nausea
  • vomiting
  • heartburn (pain, "burning in the throat")
  • constipation
  • diarrhea
  • jaundice (yellowing of the skin and mucous membranes)
  • bleeding that occurs in the form of vomiting or stool.

Pancreatic diseases

Apple and quince juice treats digestive and pancreatic diseases

Quince and apple juice treats digestive and pancreatic diseases

Fresh quince and apple juice can work wonders in curing dyspepsia, indigestion, vomiting and pancreatitis.

The cure with this elixir stimulates the secretion of digestive juices, activates the peristalsis of the digestive tract, helping the correct metabolism of food. Drinking with quince and apples removes unpleasant symptoms such as:

The juice also has stimulating effects on the activity of the pancreas, and anti-inflammatory, being an excellent adjunct to classical medication against chronic pancreatitis.

Quince and apple juice: preparation, administration

Half a glass of quince juice (obtained with the help of a centrifugal household juicer) is mixed with half a glass of apple juice. Such a dose is drunk 3 times a day, in cures for at least 3 weeks.

  • Quince they contain impressive amounts of vitamins (C, A, B1, B2, B6, B9, B17), trace elements, enzymes and dietary fiber with a strong detoxifying effect, as well as tannins that inactivate harmful bacteria.
  • The apples slow down the digestion of carbohydrates, thus preventing a sudden rise in blood sugar. Apples lower the rate of glucose absorption in the digestive tract, which again will bring less blood sugar than normal. The active substances (polyphenols) in apples stimulate the beta cells of the pancreas to secrete more insulin, which will help the body to control the concentration of blood sugar on its own.


Quince and apple juice is not recommended for people suffering from gastritis, fermentation colitis, irritable bowel syndrome, chronic diarrhea.

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For the chicken steak:
1 chicken
1 tablespoon vegeta tip
1 tablespoon top of paprika
Pepper to taste
2 tablespoons honey

For quince sauce:
3 large quinces
1 liter of water
10 tablespoons caster sugar
1 teaspoon salt
5 tablespoons oil
5 tablespoons flour

Method of preparation:
We take the chicken, clean it and wash it, cut it into pieces and put it in a bowl. Season the chicken with vegeta, paprika and pepper, add a little oil and start kneading it by hand so that we embalm each piece of chicken with the added ingredients.

Put enough oil in a pan to grease the pan.

Put the chicken pieces in the pan and put the pan in the oven for 30 minutes.

After 30 minutes, take the tray out of the oven, turn the pieces of chicken on the other side and grease them with honey, then put the tray back in the oven for another 10 minutes. After 10 minutes, turn the chicken pieces again, grease them on the other side with honey and leave them for another 10 minutes, then remove the steak from the oven.

We wash the quinces, peel them, remove the stalks and cut them into slices.

Put oil in a pan, let it heat and add the quince slices so that they do not overlap. Let the slices fry until golden brown, both on one side and the other - BE CAREFUL not to burn them. After they are fried, we put them in a strainer to drain.

In a bowl put 1l of water, add 10 tablespoons of sugar and 1 teaspoon of salt.

We take a pan, we put in it 5 tablespoons of hot oil.

Add 5 tablespoons of flour and mix together until slightly browned.

Add the water in which we put the sugar and salt and mix again without stopping, until the sauce starts to bind, becoming creamy.

Then add the fried quince slices and mix lightly. Leave everything on the fire for another 3 minutes. You can also add a little lamiae juice if you prefer a little sour. The sauce is delicious, along with the chicken steak with honey above.

Assorted jam of quince with apples

Because I had plenty of quinces and apples this fall, I also prepared assorted quince and apple jam, in addition to the delicious quince jam, with chopped quince sticks, cubes and simple quince jam.

They all came out very tasty and good !!


Method of preparation

From water and sugar we make a syrup that we boil in a few boils, about 5 min. Add the grated apples and quinces with the peel, lemon juice, let the heat simmer and boil the jam for about 60-70 minutes until the juice drops and it is quite bound. At the end the jam will have a reddish color.

Put hot in the washed and sterilized jars in the oven, staple and place in beds until completely cooled.

I cleaned the quince, cut it into slices and soaked it for 20 minutes with fructose water and 20g of melted butter. I peeled the apples and cut them into slices.

I lined a yena tray with butter over which I sprinkled a tablespoon and a half of fructose, then covered the entire bottom of the tray with apples and quince. I put the tray in the oven for about 10 minutes until the fruits are browned. Meanwhile, I prepared the pandispan: I separated the eggs and beat the egg whites, I mixed the yolks with half a tablespoon of the remaining fructose and the oil until they were homogenous. I thundered in the rain flour, bran, baking powder and yolks over the beaten egg whites. After the fruits were slightly browned, I poured the pandispan on top. I left it in the oven for 30 minutes at 180 degrees and turned the tray over.

The apple and quince cake can be served with powdered sugar, whipped cream, melted chocolate or grated

Quince food

The quince food recipe is a very popular one, with a sweet taste and a special texture. For many of us, quince food reminds us of childhood.

The wonderful dish of quince can be served simple, being considered by many a delight as such. But it can also be a garnish for steaks or other meat dishes. The combination of tastes will be one that will surely delight the taste buds. Quince food will come out even more full of flavor, if it is made in late autumn, when the quinces are very well cooked.

The quince recipe will be as simple and quick as it is appreciated by friends or family.

In addition, quinces are very healthy fruits, with countless benefits for the body. No matter how we exploit them - raw, baked, dried, boiled - quinces retain their properties and act positively on our health.

Apple and quince compote

Quinces contain vitamins (B1, B2, B6, C, E), minerals (calcium, iron, copper, sulfur, potassium, sodium), water, pectins, sugars. They have anti-inflammatory, astringent, analgesic and expectorant properties. And apples have amazing health benefits. They lower the level of bad cholesterol and increase the level of good.

Quinces improve digestion and are recommended as an adjunct in intestinal infections. Consumed fresh, it relieves respiratory infections or asthma, and in the form of a decoction, they are used in nausea or joint pain.
They can be consumed as such or in the form of jellies, jams, jams, compotes.

To protect us from colds and flu, quinces help us with many vitamins (B1, B2, B6, C, E) and minerals (calcium, iron, copper, sulfur, potassium, sodium). Fragrant and with an unmistakable aroma, quinces are some of the tastiest fruits.

Apples contain all the minerals and vitamins the body needs to function properly. These tasty fruits have countless health benefits, which is why it is said that they can keep the doctor at bay.

Thus, through the content of fiber and water, apples increase the feeling of satiety and help you lose weight healthily.

In the following we present a apple and quince compote recipe which is very easy to prepare. It's a great dessert for Lent.

For this recipe we need the following ingredients:

- 1 liter of water
- 200 g sugar
- 3 sachets of vanilla sugar
- 1/2 kg quince
- 1/2 kg of apples
- lemon juice
- 2 cinnamon sticks.

Method of preparation:

Wash the fruits well, remove the spine and cut them into suitable slices. I recommend that you do not peel the fruit because it contains antioxidants that help the brain to function optimally.

In a saucepan, boil water, sugar, vanilla sugar and cinnamon for 10-15 minutes. Mix well until the sugar melts. Cinnamon sticks can be replaced with 2 stars of anise.

Then add the quinces and apples and lemon juice. Let it boil for about 15 minutes, until the fruit softens.

At the end, remove the cinnamon sticks from the compote. Let cool, then serve.

Whole apple cake and whipped cream

Whole apple and whipped cream cake, a classic recipe, a fine, sweet and sour cake, with a moist top, ripe apples filled with walnut kernels, all covered in a generous layer of vanilla whipped cream and mascarpone. An easy cake to make, with a rustic decor, but with a memorable taste.

I do this in the fall and winter Whole apple cake and whipped cream, and I do it with apples, plums, pears or quinces. It comes out just as good every time.

Whole apple and whipped cream cake

What we need for the recipe for Whole Apple Cream and Cream:

Quantities for a shape of 28 cm.

  • -7-8 apples
  • -150 g walnut kernels
  • -100 g sugar
  • -1 teaspoon cinnamon powder
  • For the countertop
  • -6 eggs
  • -6 tablespoons sugar
  • -6 tablespoons flour
  • -50 g butter
  • -vanilla
  • For decoration:
  • -400 g natural whipped cream
  • -250 g mascarpone
  • -100 g of powdered sugar
  • -vanilla

How to prepare the recipe for Whole Apple Cream and Cream:

They choose equal apples, they can be any kind of apples, I use the ones I have. I love apples and I always have them at home, red, yellow or green, and this cake comes out great with everything. And if you make it with pears or quinces, it will be phenomenal. & # 128578 Wash the apples and remove the spine. I have a special tool and I immediately remove the spine. Check that the seeds are well cleaned inside, then peel them. Peel a squash, grate it and squeeze the juice.

Cut the walnut kernel into large pieces with a knife, then mix with the sugar and cinnamon. I now added a little ginger powder.

Put the apples in the shape of a cake and fill them with the walnut mixture. This mixture can be made as we have done now or:

-mix ground walnuts (hazelnuts, almonds, pistachios) and jam, with or without cinnamon-make a cream

-mix the ground walnut with butter, sugar and scotch

-mix ground walnut with butter, cocoa and rum or brandy & hellip

This time I filled the apples with walnut kernels, sugar, cinnamon, ginger.

Bake the apples for 20 minutes at 200 degrees. It's enough to soften. The tray is covered with foil. Remove the apples from the oven and leave to cool.

This is where my camera battery ran out. So & hellip I'll tell you a little bit without pictures. & # 128578

Cake top

Separate the egg white from the yolk. Beat the yolks with a pinch of salt and set aside to turn yellow. Whisk the egg whites with the sugar. Mix the yolks quickly with melted butter, like mayonnaise, then add the egg white foam and vanilla, mixing gently, from bottom to top, with a spatula or spatula. Do not mix vigorously, so that the air from the egg whites does not come out. Add the sifted flour before, in the rain and mix lightly, also from the bottom up.

The dough obtained is poured over the apples, leveled lightly and put in the oven. Bake at the right heat (180 degrees) for 30-40 minutes. Check after 30 minutes, try the toothpick, but be careful not to sting an apple. & # 128578

Tips from Gina Bradea

Do not open the oven for the first 15 minutes.

Immediately turn the countertop on a plate. If left to cool, it is possible to stick to the shape, the sugar and apple juice form a sticky caramel. Leave to cool. I left it for the next day, I charged the battery & # 128578. Do not be afraid if the apples are not perfectly caught in the dough, or break a little on the edge. Cover everything with a generous layer of cream. & # 128578

Whole apple cake and whipped cream

Make whipped cream and mascarpone: put and beat together whipped cream (whipped cream, minimum 30% fat), mascarpone, powdered sugar and vanilla. Everything should be cold, from the fridge. It is beaten immediately, a cream with a very beautiful outfit comes out. It can also be beaten by hand, in 5 minutes it is ready. & # 128578

Pour all the cream on the counter and cover the cake. See how fine the cream is and you can see the beans from the vanilla paste used. & # 128578

Spoons of cream are raised here and there with a spoon on the surface of the cake. Do not level on the edges, just place the cream with a knife, leaving the vertical grooves visible. I powdered a little cinnamon on top, but it's not mandatory. It is a rustic cake, simple and extremely tasty.

Don't forget the main ingredient:

Sprinkle abundantly with love and a touch of kindness & # 128578!

Another decoration can be made, more or less elaborate. It depends on how you feel. I have now made it this way, simple, other times I level it well and make a few hazelnuts out of the cream, or decorate with slices of baked apple & hellip. There are many ideas. & # 128578

See more CAKES networks & ndash here.

There is no point in telling you how tasty and fragrant this cake is. It's great!

I recommend you try the recipe and you will mention me. Good. & # 128578

I leave you a slice to taste and thank you for visiting. You can subscribe to the new recipes and please express your opinion in the comment box below. & # 128578

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