Gomboti with silvoita [plum magiun]

Gomboti with silvoita [plum magiun]

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Silvoitza is obtained from dejdiochate plums [unwrapped], boiled in a cauldron outside over a wood fire. Stir continuously for several hours {5-8] so that it does not stick to the bottom. It is ready when it has entered so that the wooden spoon stands in the woods. Do not add sugar at all. As tips - put a few plum seeds that will give a special flavor.
I have a mother-in-law from my mother-in-law - may God keep her healthy !.
Silvoita is sweet and sour and is so fragrant [especially if it's made of prunes]
so that if you make pancakes or other sweets, there is no need to put rum, vanilla or anything else. The aroma is similar to that of almonds.

Here are the 3 secrets for fluffy plum dumplings:

1. Boil the peeled potatoes and cut them into cubes, not in the shell! The result will be much softer and without a bitter taste

2. Crush them as soon as they have boiled and let them discover that all the water in them has evaporated while they cool completely in the pot in which they boiled! Ideally it is a tall vessel (pressure cooker for example) so that the top does not dry out. You can mix them from time to time with the mashed potatoes. This way they don't even dry and cool down faster.

3. The flour / potato ratio should be 1: 3. That is, if you boiled 1 kg of peeled potatoes, put approx. 330-340 g of flour. If you used 1100 g of peeled potatoes, mix them with 360-370 g of flour. Do not put more flour, because the dough will become sticky and will cause you to put even more flour. At the end you will have a very hard dough, not fluffy at all. But you can put some of it on your hands. The dough should not be kneaded too hard, just mixed by pressing lightly.

+1 secret: Do not put semolina or eggs in the dumpling dough with plums: possibly only the egg yolk (I don't put that much either). Even so, they will turn out very good and tasty, in addition they will be much fluffier and softer.

Ingredients for plum dumplings (for 4 people):

  • 1 kg of peeled and peeled potatoes - 2 Ron
  • 333 g flour for puff pastry (and the others are good, but I used this one) - 0.85 Ron
  • 0.5- 1 kg of plums & # 8211 2,5- 3,5 Ron
  • sugar / sugar cube / fructose with cinnamon instead of seeds and
  • powdered sugar for sprinkling dumplings - 0.5-1.5 Ron
  • breadcrumbs fried in butter or oil- 1 Ron

I usually form them by hand. But you can spread the dough and put the plums on one side of the dough, then cover them with the other side, and then glue the two layers by lightly pressing the dough between the plums, and cut the dumplings with a glass with the edge sprinkled with flour. That way they won't be perfectly spherical, but flatter, but that doesn't change their pleasant aroma at all & # 8230

Tip 1: Ready-made but uncooked dumplings can be frozen. Thus, in winter they are prepared much easier, than with frozen and thawed plums that no longer have consistency.

Tip 2: You don't have to give them up even if you work all day and you're only at home in the morning and in the evening: you can boil the potatoes in the morning and make the dough in the evening (this way it will be even better, because all the water evaporates potatoes), or in one evening boil the potatoes and fry the breadcrumbs, and in the other you make dumplings (in this case the dish must be covered and refrigerated after the water has evaporated).

Anyway you are a mother on vacation if you read and follow the useful tips from gift e-book ).

Tip 3: Another tasty alternative for winter time is filling dumplings with plum magician instead of frozen plums.

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Austrian dumplings stuffed with poppy seeds, magiun and vanilla sauce & # 8211

Austrian dumplings stuffed with poppy seeds, magiun and vanilla sauce - the recipe of Germknödel. How to make the famous Germknödel steamed? Fluffy dumplings filled with poppy or magiun cream. Dumplings with vanilla sauce or custard. Hefeklösse or Dampfnudeln recipe. Sweet dumpling recipes. Austrian desert.

Germknödel in Austria and Hefeklösse in Germany designate some dumplings (Knödel, Klösse) with yeast (Germ, Hefe). So we're talking about some leavened dumplings. Being cooked on steam they are also called Dampfnudeln (Dampf = steam in German).

I often ate these dumplings in Austria. They are very fluffy, fragrant and tasty! Why not make them at home? Together with the junior we set to work!

By the time I made the dough, he had prepared the poppy seed filling. I assure you that they are also excellent with magiun, in fact the Austrian recipe is generally with sour plum magiun (Powidl). Here's how we do it the traditional sugar-free plum jam.

These Austrian Germknödel dumplings are served with vanilla sauce for desserts ie custard but also with melted butter or a combination of vanilla sauce and melted butter. I like it more just with vanilla sauce (vanilla soda) or creme anglaise & # 8211 the recipe here.

In Transylvania and Banat I grew up with all kinds of dumplings (come on the Austro-Hungarian chain). We also like the classic plum dumplings (which are made with peeled potatoes) & # 8211 the recipe here & # 8211 or those with apricot and cottage cheese dough (the recipe here). Not to mention the fact that our favorite garnish for paprika or stews is represented by small flour dumplings -Nockerli or nokedli (the recipe here).

These quantities result in 6 large Austrian dumplings or Germknödel. I honestly can't really eat more than one, that's about it calculated per person. If you know that you have big sweet lovers at the table, you can count two. This kind of hearty dessert goes well after a one-of-a-kind lunch: a thick smoked soup with beans or potatoes, a beef goulash or similar.

Ingredients Dumplings With Plums:

(more eyes, but from which 22 dumplings resulted)

  • 4 potatoes, of which one large and 3 medium & # 8211 to have had about 600 grams in total
  • 2 eggs
  • 8 tablespoons white flour (topped & # 8211 200 grams in total)
  • 4 tablespoons semolina (about 50-60 grams of large-grained wheat semolina)
  • 1 pinch of salt
  • 1 tablespoon sunflower oil
  • 40 grams of butter

Pancakes With Plums & # 8211 the origin of the recipe that I make and some variations on the same theme

This recipe is from my mother. My aunt makes another dough recipe, with some oil in the composition. The dumplings come out good with her recipe, but I stayed true to it because the dough remains just as fragile even after the dumplings cool down.

I must remember that plum dumplings are made from potato dough, but also from the scalded one (I already mentioned above) but also from the dough with cow's cheese, similar to the one for boiled papanas. From all these doughs are made dumplings with apricots as well, but also with cottage cheese mixed with egg and raisins.

But let me go back to my recipe today, the one for plum dumplings with potato dough.

Preparation Dumplings with plums & # 8211 dough preparation

1. For starters, choose rather floury potatoes, from those that are suitable for puree, not for frying. Wash the potatoes with the peel well and put them to boil. When they are well cooked, drain the water and let it cool as much as it can touch and peel.

2. Mash the potatoes well.

3. Add in turn the two whole eggs, a pinch of salt, the 4 tablespoons of semolina and 8 tablespoons of flour.

4. Knead the dough quickly, without insisting much. The idea is to get a soft dough, which gathers in a ball and comes off the walls of the bowl, but which is still slightly sticky to the hands. If necessary, add another tablespoon of flour, but without exaggeration, you should not get a heavy dough.

(The dough should be soft, maybe it's a little harder to work with, but the result is very fragile. If you add flour until you get a dough that doesn't stick, the dumplings will be hard no matter how much you boil them) .

Preparation of flavored breadcrumbs

3. While the potatoes were cooking, I prepared the breadcrumbs. I heated the oil in a pan, then added the butter.

4. When the butter has completely melted, add the breadcrumbs and brown it, stirring frequently so that it does not burn.

5. Ever since I know myself, I have been eating plum dumplings with breadcrumbs sweetened with caster sugar. I know, if I put powdered sugar it would probably be finer, but for this dessert I prefer to feel the sugar crystals crunch. That's how I got used to it and that's how I like it. So, I added caster sugar (to taste) and seeds from a vanilla pod.

Boiling dumplings

6. I put a large pot (5-6 liters) full of water to boil.

7. When the water almost boils, add a tablespoon of salt to the pot and start shaping the dumplings. With my hands permanently watered (I keep a bowl of water at hand), break pieces of dough about the size of a plum. Flatten the dough in the palm of your hand and add the pre-prepared plum halves. My grandmother used to make whole plums, but the cannonballs as big as cannonballs came out!

Some prefer to add sugar mixed with flavors (cinnamon) inside the plums, others put a small cube of butter. I prefer them simple.

Note: in winter the dumplings can be prepared identically, using halves of frozen plums. We do not thaw them, but wrap them while they are well frozen in the dough, then continue as in the next steps.

8. Carefully close the dough over the plum, round the dumplings in the wet palms and dip one by one in boiling water.

Place the plum dumplings on a plate and serve (they go very well sprinkled with sour cream, if you like). If you follow the recipe above, the plum dumplings will be as good as hot, as cold. Great appetite!

Plum dumplings, fasting - recipe

Plum dumplings are also called gomboti, or plum dumplings. When these tasty fruits are in season, we can use them to prepare this wonderful dessert. It comes out very good and fasting, without egg.

Plum dumplings, fasting - recipe

• ½ kg of potatoes
• 120 g of flour
• 1 tablespoon of semolina
• 50 ml of oil
• 1 pinch of salt

• 200 g of breadcrumbs
• 4 tablespoons sugar
• 1 tablespoon of cinnamon powder

Wash the potatoes well and put them to boil in a pot with water and salt. Try them with a fork. If they are cooked, take the pot off the heat and pour cold water over them so you can quickly peel them.

The next step is to puree them, while they are still hot, by passing them by hand, or in a blender.

Put the puree obtained in a large bowl. Add flour, semolina, salt and oil. Stir at first with a spoon, then start kneading by hand. You need to get a suitable dough, not too hard. Break it into small pieces.

Flatten a piece of dough, place it in the palm of your hand and place a pre-washed plum in the middle, from which you removed the seeds. If the plums are large, cut them in half and use half of them. Wrap the dough around the plum, covering it completely and as evenly as possible, giving it a shape as round as possible.

Boil the dumplings in a pot of boiling water, in which you put a little salt, about 8-10 minutes. Proceed as for dumbbells. When it rises to the surface, I'm ready.

Remove the dumplings with a whisk to a bowl in which you have mixed plain or previously browned breadcrumbs with a little sugar and cinnamon. Roll the dumplings through this mixture and then serve them hot, or cold, from the refrigerator.

If you do not have fresh plums, make this recipe with prunes, well drained compote plums, magiun (thick plum jam) or other fruits such as apricots or cherries.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Dissolve a teaspoon of GREEN OAT powder in water and consume daily - what it helps

Rich in vitamins, minerals, enzymes, but also fiber, green oat powder (Avena satina) supports the body's ability to function efficiently and perform daily activities without the appearance of fatigue.

Like barley, rye and wheat, oats are also considered a miracle plant.

Green oat powder grown on organic farms contains all the trace elements and all the nutrients of the plant. It can be found in pharmacies and health food stores.

Cure with green oat powder

Consume 1 teaspoon (3-5 gr.) Of green oat powder, dissolved in plain water or natural fruit juice (at room temperature), 3 times a day, 30 minutes before main meals, for 2- 3 months.

There are 2-3 cures per year, with a 1 month break. It does not dissolve in hot water (in order not to inactivate the bioactive substances present), and the last administration will be taken before 18:00.

Very nutritious

Green oatmeal is rich in fiber and vitamins, providing the body with a wealth of protein, a multitude of minerals such as calcium and magnesium, trace elements such as silicon, potassium and iron.

All this helps the proper development of bones and teeth.

Excellent tonic of the nervous system

Most of the vital minerals found in oats are also needed to maintain a healthy central nervous system.

For this reason, the powdered cure is indicated in states of stress, asthenia, insomnia or in the fight against headaches. Improves mood and clears the mind, being recommended in the treatment of nervous exhaustion, insomnia and nervous system disorders.

Improves sleep quality

Because it improves sleep quality, green oats are recommended for those suffering from insomnia (induces a restful sleep).

At the same time, it is indicated for people suffering from chronic diseases, for those who are going through periods of convalescence, as well as for mothers who recover after birth (on the doctor's advice), because it manages to regulate the level of estrogen in the body. to be digested).

Green oats, rich in fiber and vitamins

Helps digestion and prevents cancer

The high fiber content recommends green oats as an ally of digestion, being beneficial in combating obesity.

The plant is recommended with confidence to people suffering from irritable bowel syndrome, chronic constipation or hemorrhoids, because it normalizes intestinal transit and eliminates the appearance of these unpleasant manifestations.

That said, the consumption of green oats reduces the time of exposure of the intestinal mucosa to the action of various irritants and carcinogens found in various foods consumed, thus helping to detoxify the body, hence its benefits in the fight against colon cancer.

Lowers cholesterol

The cure with green oat powder reduces the high level of cholesterol and uric acid, normalizing blood pressure values.

Improves the quality of the vascular endothelium, preventing the deposition of fat on the blood vessels and preventing the appearance or development of peripheral obliterating arteriopathy.

Improves athletic performance

Green oats help detoxify the body, being a good tonic and invigorating in convalescence after serious illness or surgery.

Green oats also improve sports performance through increased energy intake.

Precautions and contraindications

The supplement can be administered in parallel with conventional, allopathic treatments. For detoxification, the product is administered in lower doses (half the recommended dose), gradually increased to the recommended dose. The advice of the specialist is recommended before following a cure with green oats during pregnancy and lactation, in celiac disease (disorders of the immune system, triggered by ingestion of food gluten), intestinal obstructions, hypersensitivity to the green oat plant.

Magombi dumplings - recipe

• 500 g of semolina
• 1.5 liters of water
• 1 jar of magiun / plum jam
• 2-3 sachets of vanilla sugar
• 1 vanilla essence
• sugar, breadcrumbs, cinnamon for decoration

Bring the water to a boil in a saucepan. Add the vanilla essence and vanilla sugar. Stir and wait for it to boil. Add the semolina in a thin thread, stirring constantly with the whisk, avoiding the formation of lumps.

For the dough to be easy to handle and shape, the semolina must be strong.

When ready, let it cool on the balcony. Take a large spoonful of semolina and place it in the palms previously greased with a little oil. Shape the dough into a ball.

Press with your thumb in the middle to create a recess in which you will place the jam. About a tablespoon of jam goes to each dumpling.

Close the semolina dumpling, covering the middle well, and give it as round a shape as possible. Do the same with the rest of the semolina.

After you have finished filling and shaping the dumplings, you can start browning the sugar and breadcrumbs.

To do this, put a non-stick pan on the fire. Mix in a bowl a few tablespoons of sugar and breadcrumbs and put the mixture in the pan. Leave it for a few minutes, stirring constantly, to brown slightly. You don't have to fry it, just heat it.

Roll the dumplings in the mixture of sugar and warm breadcrumbs. You can also powder it with vanilla sugar and possibly a little cinnamon, if you like.

Source: Teo’s Kitchen, Plums Gumballs: http://www.teoskitchen.ro/2008/12/gomboti-cu-gem-de-prune.html

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


100g butter or margarine
100g old
2 sachets of vanilla sugar
2 eggs
grated peel of an organic lemon
50g chopped walnuts
60g flour
a pinch of salt
60g cornstarch
1/2 baking powder
powdered sugar / honey and coconut

Method of preparation:
In a bowl, mix the soft butter with the sugar until smooth and then gradually add the eggs. Sift flour, vanilla sugar, salt powder, starch and baking powder over this composition. Mix them with a spatula, then add the grated lemon peel and chopped walnuts.
Grease the form with butter and powder it with flour, assemble it. We pour the composition in the shape of a lamb.
This is given in the preheated oven for about 35 minutes at 170 ° C
Remove from the oven, leave to cool slightly and then remove from the pan. When completely cooled, decorate as desired.

It can be powdered with sugar or greased with honey with a brush and then sprinkle with coconut.

Fresh croissants with beer

I don't know if I've written this before, but I have a weakness for croissants. I really like the ones with magiun (silvoita as they say around us) mixed with walnut kernels. The best and tenderest croissants are made with lard, but look, I found a very good recipe with oil and beer looking for something else on the net :). Of course I implemented it and you should know that they came out very good and tender even in the following days.

Let's see the recipe, I'm writing that it's worth a try, but you must have plum plum. They don't come out very sweet, but if you roll them in powdered sugar, the result is a grade of ten.

  • 100ml bere
  • 150ml oil
  • 500g white flour 000
  • 3/4 sachet baking powder
  • 2 tablespoons sour cream
  • 50g old powder
  • a few drops of vanilla essence
  • 1/2 teaspoon grated lemon peel

We still need about 100g of powdered sugar.

1. Put the oil in a bowl, add the beer, then the flour mixed with baking powder and powdered sugar. Mix with a wooden spoon then knead by hand adding cream, until you get a homogeneous dough. If the dough does not bind well, you can add a little more cream, I fixed 2 tablespoons.

2. Cover the dough and let it rest for 1 hour.

3. Divide the dough into 4. We spread each part in a circle on the work table sprinkled with flour and then cut it into 12 triangles. (The first time I cut the take in 8 but I thought the croissants were too big so I cut each quarter in 12 and more cinnabar came out :)).

We put at the base of the triangle a little magic dough then we turn it slightly towards the top.

Bake the croissants for about 10-15 minutes at 180 degrees C until lightly browned.

We warm them with powdered sugar and wait for them to cool well and then we attack :)

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Video: Silvoita (August 2022).