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Crispy and spicy pretzels

Crispy and spicy pretzels


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if you feel like munching, I recommend the version of these pretzels that my kids love. Crispy and spicy, prepared with black flour, ..... a treat !!

  • 2 eggs
  • 1 cube of yeast
  • 1 teaspoon sugar
  • salt to taste
  • 250 ml of warm milk
  • 20 gr cumin seeds
  • 1 packet of margarine
  • black flour as it contains (approx. 600 -700 gr)
  • 1 egg for greased pretzels, salt, sesame. hot pepper flakes (hot paprika)

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Crispy and spicy pretzels:

We make a dough by mixing the ingredients, we spread it very thin and we cut the pretzels. Place them in the pan, let them rise for 10-15 minutes, then grease the pretzels with the beaten egg and sprinkle salt, sesame and hot pepper flakes on top of them.

The oven must be preheated, bake the pretzels at a temperature of 170 degrees for a few minutes, until it turns copper.




Pickled cucumbers with horseradish - crunchy, flavorful and slightly spicy!

1. Soak the cucumbers in cold water for 2 hours. Then drain the water and wash them very well. Cut off their heads.

2. Peel the horseradish root and cut it into thin circles.

3.Put half of the greens and garlic (previously washed) on the bottom of an enameled saucepan. Place the cucumbers on them and cover them with the remaining spices.

4. Boil 2 liters of water with salt. Then allow the brine to cool to 55 ° C. Pour it over the cucumbers.

5. Cover the pan with a cloth napkin, then place a round (wooden) chopper over its contents and a weight on its surface.

6. Leave the cucumbers at room temperature for 3 days. After that you can serve them.


Crispy pretzels

It was a hard week, in which the dwarf nibbled on various things, including these pretzels that conquered us. It was a little difficult, for me, to pass, in the idea that I was used to everything that means pretzel being salty. They, on the other hand, are fragrant, but I munched side by side with it. When they take them out of the oven, they still look soft, but as they cool, they harden. They are hard, but once you bite they melt in your mouth.

1/2 cup water / milk (cow, vegetable) & # 8211 warm 40-50 degrees

1/4 cup olive oil

1 and 2/3 cup flour 650

1 teaspoon dried yeast

1 teaspoon raw cane sugar

1 sachet of Bourbon vanilla sugar

1/2 teaspoon salt

Flavors of your choice:

  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon fennel seeds (I ground in the grinder)
  • 1/4 teaspoon cinnamon + 1 aromatic cooker / a teaspoonful of cloves (also ground in a grinder)
  • If there is a food processor, a bread machine can be used to lighten the kneading work.
  • For greater nutritional value, 2/3 cup of 650 flour can be replaced with a whole wheat, rye, black, graham flour.

I mixed the dry ingredients, made a hole in the middle, put water / milk and kneaded for 10 minutes. I left it to rise for 1 hour, then I divided the crust into four, then again into four and again into four. Pieces of coca the size of a ball resulted. I rubbed the shell between my palms to get a string. I joined the pretzels at the ends and ready. I put them in the pan, greased with water / milk and put them in the preheated oven at 180 degrees for 15 minutes. Then I reduced the heat to 150 degrees and left it for another 30 minutes. Delicious!


Spicy sausages with chickpeas and spinach

Whether served as such, fried, or just an ingredient, spicy sausages are a delicacy that adds flavor.

Ready in: 10 min. | Calories: 220 per serving | Fat: 12 g, saturated: 4 g

Ingredients for 6-8 servings:

  • 1 tablespoon olive oil
  • 250 g spicy sausages (chorizo), cut into thick slices
  • 1 can of 400 g chickpeas, drained of liquid
  • 100 g spinach leaves

1 Heat the oil and sauté the sausages in a non-stick pan until lightly browned and crispy. Add the chickpeas and keep on the heat, to heat completely.
2 Add the spinach leaves, remove from the heat and stir to soften the spinach. Add salt and pepper, mix and serve.


A quick and very tasty appetizer. a spongy countertop (bring a little with the eclair countertop) and a delicious cream cheese. welcome to taste :) goes well with tomatoes, olives, green onions. or why not green garlic as it has started the seasonal delicacies:) Mix (or with a whisk) the carrots chopped in a blender beforehand with eggs, yogurt, oil, milk, flour, baking powder and salt.

Wallpaper the oven tray with baking sheet and put the composition, spread it with a spatula evenly.

Bake for 15 minutes at 180 degrees.

Meanwhile, wet a kitchen towel with cold water and spread it on a surface.

Lift the rolling pin with the baking paper from the tray and place it on the wet towel. Wait a minute and then roll gently with the prospel behind the baking paper.

Carefully unfold the countertop back.

Wet the towel a second time with water and squeeze well. Place again under the baking sheet.

Put the cheese composition that has meanwhile been cold in the refrigerator.

We will spread evenly and we will roll the top again together with the cream cheese.

Carefully place a roll of freshness under the roll and wrap the roll in it.


Crispy and spicy pretzels - Recipes

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Pretzels.

Invaded by a world of salt flats full of E's, plastic-flavored salads and baking soda filled with baking soda. I decided to make homemade pretzels. for the second time in 2 weeks. and that's because the first ones were so successful that even with the destination of the Christmas tree they didn't even arrive for 3 days.

- flour 500 gr
- 2 eggs and the third for greased
- yeast
- 200 gr margarine (I also put about 20 ml of oil, because in the original recipe there is 50 gr lard - I didn't have it)
- 4 tablespoons sour cream
- telemea or cheese
- salt, cumin, poppy seeds, sesame seeds ... each with what hurts

Mix the flour with the margarine, then add the oil (lard) and eggs.

Meanwhile, leaven the yeast (a cube of yeast in a little warm milk with a lb of sugar) and let it rise. from to .. add mayonnaise, sour cream, telemeau, a little salt and mix well. (if necessary, add more flour or fat) until the dough becomes elastic.

leave it to rise a little .. and then to make it easier we take a little dough, we spread it with the rolling pin, we cut it into strips .. we take the strip and roll it on the table and form the pretzel. the ruin of him ..
We put them in a tray (lined with parchment .. I did not have. I greased it with beads and lined with flour) .. grease them with a beaten egg, grate telemea or saccaval, or please, sprinkle cumin, sesame. and so on and put them in the oven. and when we take them out . and a small one . it smells good and we pop it.

I hope you like the recipe, I know more options but I like that


Crispy Swabian Organic Pretzels, 175 g HUOBER

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Sweet, tender pretzels with wine and olive oil

Sweet, tender pretzels, with wine and olive oil (taralli all vino), is an old traditional Italian recipe, specific to the Puglia area. They are part of the patrimony of artisanal sweets (artisanal confectionery), homemade, extremely appreciated.

Such sweet or salty pretzels (taralli, tarallini) are also found in several areas of Italy: Basilicata, Calabria, Sicily, Campania. They are served for breakfast (colazzione), with a cup of milk or in the afternoon, with a glass of white wine.

More old, authentic Italian recipes can be seen here. It's worth browsing these Italian recipes, you will find food, the pizza , sweets, all kinds of surprises. And I still have a lot to write & # 128578, stay close, if you love Italian food, Mediterranean cuisine.

Recipe for sweet, tender pretzels, with wine and olive oil,it is excellent, they are easy to make, they do not require much skill, they are cheap, strong, and the taste is delicious.

I put in the photo an olive branch, it already has some small olives, just formed. Good luck to you. & # 128578

What we need for the recipe for sweet, tender pretzels, with wine and olive oil:

50-60 pieces come out, 2 normal stove trays.

  • -500 g flour
  • -130 ml white wine
  • - anise seeds - half a teaspoon
  • -120 ml of olive oil
  • -a pinch of salt
  • -150 g powdered sugar or cough
  • -8 g baking powder


How to proceed with the recipe for sweet, tender pretzels, with wine and olive oil:

Put in a bowl sifted flour and baking powder, mix. Make a hole in the middle and add salt, sugar, ground anise seeds, wine and oil.

Mix everything and get a suitable, non-sticky dough.

Let it rest for 10 minutes, wrapped in a napkin, then break the dough into 5 pieces, make rolls, and cut 10 pieces from each roll. The pretzels are modeled. The Italian model is that the 2 ends should not be joined and flattened, but to form a kind of bow. The pretzels are not perfectly round. The dough is not sticky at all, it is extremely easy to work with. It's a tender dough.

Place in a tray lined with baking paper or sprinkled with flour. Bake at a temperature of 180 degrees (preheated oven) for 20-25 minutes.

Check the oven after 15 minutes to be sure. They are ready when lightly browned at the base.

Remove and roll quickly through powdered sugar. & # 128578

They are wonderfully tasty, they are worth trying the recipe, they are tender and slightly crunchy. They can be stored for a long time in closed jars or tin boxes, handcuffed with white paper.

Some tricks:

-can be made with other flavors if you do not have or do not like anise seeds: vanilla, lemon peel, oranges, cinnamon, cloves, etc.

-can be made with caster sugar, not powder, and then you will feel the caster sugar, ,, they will crantani & rdquo harder. Both variants are used.

-You can make the dough with powdered sugar, and when it is shaped, roll it in caster sugar, then bake it.

Recipe source: Il grande libro di cucina italiana & ndash Roma, din anul 1966. (The great book of Italian cuisine & ndash The recipe book of the Excelsior hotel & ndash Rome).


Hot peppers and donuts in vinegar - spicy and crunchy

  • Hot peppers and donuts in vinegar (Maria Matyiku / Epoch Times) Hot peppers and donuts in vinegar
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • The donuts are cleaned of stalks and cut into thin slices. Chop the peppers (Maria Matyiku / Epoch Times) Peel the donuts and cut them into thin slices. Cut the hot peppers into pieces
  • Make a mixture of vinegar, sugar, salt and peppercorns and pour over the chopped peppers and donuts. Leave the peppers to marinate for at least 12 hours. (Maria Matyiku / Epoch Times) Make a mixture of vinegar, sugar, salt and peppercorns and pour over the chopped peppers and donuts. Leave the peppers to marinate for at least 12 hours.
  • Start filling the jars with the pepper mixture, squeezing them a little (Maria Matyiku / Epoch Times) Start filling the jars with the pepper mixture, squeezing them a little
  • Top with horseradish root sticks, cross-shaped, so as to keep the peppers dipped in juice (Maria Matyiku / Epoch Times) Top with horseradish root sticks, cross-shaped, so as to keep the peppers dipped in juice
  • Put the lids on the jars and place them on the shelf in the pantry (Maria Matyiku / Epoch Times) Put the lids on the jars and place them on the shelf in the pantry

Here is a recipe for preserving hot peppers in their own juice, without boiling and without adding water. The end result - as expected - a spicy salad with crunchy, flavorful peppers and sweets. perfect for soups, sarmale or other hot peppers. The added donuts pleasantly balance the hotness of the peppers while completing the bouquet of hot pepper flavors.

Ingredient:

1.5 kg of hot peppers of different kinds,
1 kg of donuts,
300 ml of vinegar,
150 g sugar,
2 tablespoons coarse sea salt (do not use iodized salt in pickles),
2 teaspoons peppercorns,
horseradish root

Preparation:

Wash hot peppers and donuts well with cold water. The donuts are cleaned of stalks and cut into thin slices. Chop the peppers into pieces of about 2 cm, or as desired. For hot peppers, it is recommended to use protective gloves.

Make a mixture of vinegar, sugar, salt and peppercorns and pour over the chopped peppers and donuts. Cover the dish with a towel and leave the peppers to marinate at room temperature for at least 12 hours. You will notice that in the end the peppers will leave quite a lot of juice.

The jars are washed and left to dry.

Start filling the jars with the pepper mixture, stuffing them a little, but without forcing. Then pour the juice over the peppers.

Top with horseradish root sticks, in the shape of a cross, so as to keep the peppers immersed in the juice.

Put the lids on the jars and place them on the shelf in the pantry. After about a month, the maceration is complete and the peppers are ready to be eaten.


Video: Easy Spicy Pretzels: The Ultimate Snack Food (June 2022).


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