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Packages with quince and apples (fasting)

Packages with quince and apples (fasting)

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The quinces and apples, peeled and seeded, are washed, put on the large grater of the food processor and hardened together with the sugar. Allow to cool, then add a teaspoon of ginger powder, mix and grind with a food processor.

Turn on the oven to heat.

Grease the work table with oil, divide the dough into 4 and spread the sheets one by one, using the rolling pin. Each sheet is cut lengthwise in half, and the fruit puree is placed on the cut edge. Roll each half of the sheet, then cut into 1-2 cm wide slices. Do this until all the dough is finished. The "packages" are placed in a tray greased with oil and lined with baking paper and put in the oven until nicely browned. After cooling a little, they can be powdered with sugar.

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 sugar in the blood on its own.


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

• 2 large quinces
• 4 large apples
• ½ teaspoon cinnamon powder
• 100 g sugar
• 2 sachets of vanilla sugar.

Heat the water, then pour it into a glass bowl and mix it with the sugar, salt and yeast until it dissolves. Add the oil, then the flour and knead until you get a thick dough. Grease the dough thus obtained, oil it and leave it in the bowl to leaven, covered with a kitchen towel, for about an hour.
Meanwhile, peel the apples and quinces and put them on the large grater. Put them on the fire in a pot, together with the sugar and vanilla sugar and mix for about 15 minutes, until they soften and acquire a homogeneous consistency. Towards the end, add the cinnamon and mix. Depending on how sweet or sour the apples are, you can add more sugar to the composition, according to taste, stirring until it melts. When the mixture is ready, take the pot off the heat and move it to a large plate to cool.
After the dough has risen, divide it in two halves, on the work surface and prepare a tray for tart, with baking paper. Spread half of the dough and put it in the pan, covering the edges. Pour the cooled apple and quince composition over the dough. Spread the other half of the dough on the worktop and cut it into 1-2 cm wide strips, depending on your preference. Place a row of strips over the composition in the tray, spaced apart, then another row in the opposite direction. Put the tray in the preheated oven at 180 degrees Celsius and leave it for 20-30 minutes, until it browns. Take it out of the oven and let it cool, then serve it powdered with sugar.

Fasting pie with quince jam, a delicious recipe

Dough preparation: In a deep bowl put soft margarine, sugar and vanilla sugar and mix until creamy. Over the composition add flour mixed with baking powder, a pinch of salt, oil, gradually add mineral water and mix all ingredients well. If necessary you can add a little more flour. Knead the dough until it becomes slightly elastic and can be stretched into sheets. The dough obtained must be non-sticky (come off the handle). The dough is divided into 3 equal parts.

Each piece of dough is spread on the work surface sprinkled with flour and spread with a rolling pin in a thin sheet according to the dimensions of the tray, I had a tray of 25 / 35cm.

Assembling the cake

Place the pie sheet in a pan greased with margarine and lined with baking paper.

Prick the sheet from place to place with a fork. Spread half of the amount of jam evenly over the sheet in the tray, then cover with the second piece of dough spread, fill with the rest of the jam composition and cover with the last thin sheet that is easily pricked with a fork.

Bake the pie in the preheated oven at 180˚, for about 30-35 minutes. After the pie is baked, take it out of the oven, leave it to cool in the pan, pour the chocolate icing (melted chocolate in a bain marie with 2 tablespoons of oil, the oil makes the icing easy to cut), and portion after everyone's desire.

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(5 points / total votes: 11)

cornelia 9 years ago - October 26, 2008 12:44 PM

Re: Packages with apples, cinnamon and nutmeg

This dessert looks delicious and refined! I don't have much patience to prepare sweets but I would like to try the recipe. I hope to succeed. if it works out for me, it will be a dessert that I will make at festive meals. I really got bored of the common apple pie.

angela 9 years ago - October 26, 2008 12:54 PM

Re: Packages with apples, cinnamon and nutmeg

cornelia is worth a try, I made this recipe myself and my husband and children (not to mention neighbors) were very happy at work

Ioana 9 years ago - October 26, 2008 13:27

Re: Packages with apples, cinnamon and nutmeg

your cornelia must come out for dessert. I give you one piece of advice: be patient with the packaging, that's the secret, the edges should be well sealed (so that they don't open when baked and fall unsightly from the apples) and give it a shape as regular as possible so that when bake to look beautiful. the way the unripe packages look like this will look ripe, the more beautifully you shape them, the better they will look in the end. the final taste will be good anyway, but if you want to serve them at festive meals they have to look good right?

when I first made the first 2 apples I was a bit clumsy, but the third one already turned out nice.

and one more thing, to serve them with vanilla sauce or another delicate sauce, I put caramel for the first time but it seemed too sweet and covers the aroma of ripe apples.

simona 8 years ago - 7 October 2009 11:30

Re: Packages with apples, cinnamon and nutmeg

Ioana, I also made this dessert last Saturday, I fully followed your recipe, although I had a similar one. I don't know very well what role syrup plays in baking? They turned out very good, but I always had the impression that the syrup is extra. Like if
would I bake them without that syrup? Maybe the dough would crack when baked.

Ioana 8 years ago - 7 October 2009 11:47

Re: Packages with apples, cinnamon and nutmeg

I didn't try without syrup. I poured it over them every time because I had the impression that it makes the crust sweeter and softer. without it, I have the impression that the dough would be brittle, and as you say, I think there are great chances for it to crack and even fall off the apples, which would be a bit unsightly.
was your recipe without syrup? how did it turn out for you, if you were to compare them with these?

simona 8 years ago - 7 October 2009 12:01

Re: Packages with apples, cinnamon and nutmeg

My recipe is with a dough like cake and without syrup, and the dough still crackles a little when baked, still without falling off at all and spoiling me. reputation (ha, ha!). I like your recipe more, because the dough is slightly crispy, but also because (I admit) it's faster.

Ioana 8 years ago - 7 October 2009 12:09

Re: Packages with apples, cinnamon and nutmeg

if it's like cake, it's clearly fluffier than this, which is like tart dough.
eh, my recipes are simpler for one reason I said before, I like to eat good and diverse, but not to martyr myself in the kitchen .. not that I would have anything against those who do this, but no it's in my nature. I like to have so much free time for other passions

Andra 7 years ago - 28 April 2010 10:01

Re: Packages with apples, cinnamon and nutmeg

Ioana, did you find out the secret of the measures that anna olson uses? And I watch her show and I'm always getting ready to write the recipes, when she's fluffy, she gives me the measures and I don't know exactly how many measures those measures have. You know?

Ioana 7 years ago - April 28, 2010 10:54

Re: Packages with apples, cinnamon and nutmeg

I have a graduated glass that shows the measurements in the cup and I am guided by his help.

Andra 7 years ago - 28 April 2010 15:16

Re: Packages with apples, cinnamon and nutmeg

Well, I also have a glass of that, but I couldn't find out what a measure of Anne Olson means, what weight it has.

Ioana 7 years ago - April 29, 2010 16:02

Re: Packages with apples, cinnamon and nutmeg

depending on what you weigh, a cup of flour is different from a cup of rice or a cup of hazelnuts. you can then weigh with a scale how many grams each one has.

Lent check with quince and raisins - a simple and good dessert

I enriched my record of delicious fasting cakes with another copy worthy of all praise.

These simple desserts, without butter and without eggs, manage to pleasantly surprise me every time I make them. They are so good and fragrant, if you don't know, you don't even suspect that they are fasting!

Today's cake has a soft, moist texture, just the way I like it. It is dense, consistent, full of aromas and you meet through it with juicy pieces of quince and sweet raisins, a wonder!

If you also like cakes, I also recommend some excellent recipes that you can make during fasting periods or if you have a vegan lifestyle:

Post-inspiring desserts can also be found on the blog's YouTube channel. And if you haven't subscribed to the channel yet, you can do so by accessing this link. I post video recipes there twice a week.

Quince skin & # 8211 natural quince jelly & # 8211 the simplest recipe for quince skin, fragrant, delicious, aromatic, with a beautiful color, made without preservatives or gelling agents. The quince jam recipe is easy to make, you don't need experience in the kitchen to make a quince pellet like in grandma's time.

You can use the peels and stalks of quinces that you have turned into quince jam or quince jam, but you can put quinces cut into cubes or slices or combined with other fruits such as apples or pears.

Quince pellet it is a very sweet jelly. It binds well and has a beautiful color (from pink to orange or ruby ​​& # 8211 depending on how ripe the fruits are, but also on the cooking time).

It has a gelatinous, elastic texture, is transparent and looks like a jelly. As I said at the beginning, you don't need preservatives or gelling agents. Quinces contain pectin, so they boil by gelling. To get good quince skin, use the box of stalks (if it has no worms), peel and fruit pulp.

You can also put apples or pears next to quince. It comes out just as tasty. During boiling the liquid will decrease. You can add a little liquid, depending on how much it decreases. You will strain the fruits and from the compote obtained you will make the pellet.

You basically have two stages of cooking, but both are very simple operations. For starters you get a kind of compote without sugar, then measure the liquid obtained and you will put sugar in equal amount or a little less (but not by much because otherwise you do not get the right texture) and boil until it binds. You will take the foam formed in the second stage because gutta pelteaua to remain transparent.

If you boil this quince pellet longer, you can turn it into jelly that can be cut with a knife. They will look like candies in stores, and if you roll them in crushed caster sugar (fine) you will have tasty and beautiful jellies.

My mother told me that in communist times many people made quince jellies and served them as candy on name days, along with biscuit balls filled with sour cherries.

If you like quinces, try my quince jam recipe. You can find it if click here.

I also leave you the tart recipe with apples, pears and quince here, but also the recipe of pork chop breaded with apples and quince, which you can read here.

Here is the list of ingredients and how to prepare quince jam:


700 g diced quinces

I washed the quinces very well to remove the fluff, then cut them into large cubes or medium-sized slices. I removed the areas that were slightly blackened, then weighed them. I only used ripe quinces, one of them was still light green so I let it bake. That's why I didn't wash it, I left it fluffy.

I put the quince pieces in a pot with 2 lemon slices, I poured the water and I put them to boil, on low heat, until they softened. After 10 minutes of boiling, I took out the lemon slices.

When the fork entered the quince pieces very easily, I took the pot off the heat and strained the obtained compote. Some of the quinces boiled too hard (I had a few slices too thin), so I also used a gauze to get a clean liquid, without traces of fruit.

I measured the amount of liquid left (650ml), I weighed sugar about the same amount (I put 100g less), then I put the compote, the juice of 1/2 lemon and the sugar to boil. I took the foam as many times as needed.

I did the teaspoon test when I noticed that the pellet was tied. Although the first drops were already stable on the plate, I left it for another 5 minutes on low heat and, as it can be seen on the plate, the color is darker and the consistency is thicker.

I transferred the hot pellet to sterilized jars and sealed them. I got a 300 ml jar and a 350 ml jar, but I preferred to give up the 350 ml jar and put it in a jar smaller than 200 ml, keeping the rest of the quince jam for consumption tomorrow morning. , at breakfast.

Until I prepared the table to take pictures, the quince pellet from the bowl clogged on the edges, and the spoon ran very hard.

It won't be a knife like a knife with a knife, but it won't be as thin as the syrup in a jam. This consistency will be perfect for spreading on buttered bread, but also for being put in cakes.

I hope you will try the recipe too.

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

What a beautiful color the skin made by Varban Liliana Elena has. Thanks for the photo!

Overturned cake with caramelized quinces

My dear ones, today I brought you the recipe for a delicious autumn dessert: overturned cake with caramelized quinces. Even the color of the cake, golden brown, makes you think of autumn!

In addition to its intense colors, this cake tastes great. We have quince slices bathed in caramel sauce, we have a rich butter flavor and a fluffy top in which we put almond flour. The top is syruped in the oven with the caramel sauce and will be penetrated by irresistible flavors.

This cake is very easy to make. It is delicious due to all the ingredients it contains, not that it would require who knows what complicated cooking techniques. Overturned cakes are generally simple but spectacular desserts. They can be served as such, leaving the fruits visible in all their splendor, or we can give them a more festive look if we decorate them with natural cream.

Take a look, for example, at how well this overturned cherry cake looks. It can be an elegant dessert, served at any festive meal. But because the cold season is approaching, when red oranges will appear in supermarkets for a short time, I recommend you to try the overturned cake with red oranges and butter. It is full of special flavors and you can only do it in winter, because red oranges hardly reach us.

Although I expected it to be very good, knowing that I only put quality ingredients in it, it was as if I was still speechless when I turned the cake over on the plate and saw the beauty that was baked there! It really exceeded my expectations! Especially the way the fluffy countertop was soaked on the outside with all that caramelized sugar and butter syrup was wonderful!

1. After washing the quinces, remove the back and cut them into larger slices or cubes.

2. Put the quinces in a pan with a little oil and leave them to fry until they get a copper crust, after which you will start making the sauce.

4. Next you will have to put the sugar in a pan and leave it on the fire until it melts, taking care to mix all this time.

5. Pour a little hot water over the sugar and leave the composition on the fire for a while so that the sugar granules that have hardened in the meantime melt.

6. Add the flour mixture to the melted sugar and leave the resulting composition a little on the fire so that the sauce becomes thicker.

7. Pour the sauce over the quince and leave them on the fire for another 3 minutes. Quince food is ready and can be served with fasting waffles!

When can I share sweet memorial packages?

Sweet memorial packages can be distributed at any time during the year when there is no Lent in the Orthodox Calendar.

The memorial packages are distributed to the persons called to the memorial. After the memorial service, the relatives who organized the meal finally give the people who participated in the memorial service packages with food, dishes and a candle, in memory of the deceased person for whom the memorial service was organized.

The memorial packages are divided at the organization of the memorial service (40 days, 6 months, 1 year, 7 years after death), on the days of remembrance of the dead (Summer Estates, Winter Estates).

There are people who hand out memorial packages on big holidays such as Easter or Christmas, on holidays in the name of the deceased person (St. Mary, St. John, St. Dumitru, St. George, etc.), or on significant dates such as the day she had given birth to the deceased.

There are also alms packages (which often contain only food and drink), and people in need, or people met at church on days when believers feel the need to commemorate the memory of the deceased.

Parastases and alms can be made at any time during the year, regardless of whether or not it is a day of Lent, but it is recommended that during Lent parastas packages contain fasting food, while on other days parastas packages may also contain confectionery (of animal origin)

In 4 simple steps you have an absolutely delicious fasting quince dish. Here's how to prepare it:

1. Peel the quinces and cut into suitable slices. Put in boiling water and boil for about 60 minutes.
2. Separately, in a saucepan, melt the margarine, add the oil and the quince slices. They harden until they become transparent. Add the juice from which the quinces were boiled from time to time.
3. Sift the breadcrumbs and add to the pan with the tomato juice.
4. Let it boil for about 10 minutes, then turn off the heat.

Video: - Βασιλόπιτα (June 2022).


  1. Kigami

  2. Shaaban

    Let it be your way. Do as you please.

  3. Unfortunately, I can't help you. I think you will find the right solution.

  4. Caddaham

  5. Perry

    you were wrong, could it be?

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