New recipes

Quince food

Quince food


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

My great-grandmother used to make it for me when I was little, a delicacy ... I eat it as a dessert (I don't like the combination of sweet and salty) but it can be served with chicken, pork, beef ...

  • 500g quince (4 medium quince)
  • 100 g of sugar
  • 50g flour
  • 300 ml water
  • oil

Servings: 3

Preparation time: less than 60 minutes

RECIPE PREPARATION Quince food:

I washed the quinces, cut them into slices of about 2-3 cm. I put the quinces to harden in hot oil, I turned them on one side and on the other. I took them out and in the remaining oil I put the sugar and flour , I mixed until the sugar starts to caramelize, I quenched with water and I mixed until all the sugar dissolved. I added a little more water because I thought the composition was a bit thick. I boiled a few more and I added the fried quinces. .I left them to boil for about 10 minutes.


Step 1:
The quinces are washed well, cleaned of the peel and seeds. The cleaned quinces are cut into rounds.
Step 2:
Heat the oil in a saucepan. Fry the quince slices on both sides and remove. Add the sugar and flour to the same oil.
Step 3:
Chew continuously until the sugar begins to caramelize. Quench with water and add quinces and lemon. Leave on low heat for 15 minutes but stir from time to time. At the end add a little salt.
This food is served cold with a little lemon.

What could be tastier than a cold food full of flavor? Now prepare quince food and you will have one cold food full of aroma!


Quince food

Slices of fried quince and sugar or honey in a delicious quince dish, suitable both as a snack and as a dessert. How about the next recipe?

ingredients

3 large quinces
200 g sugar or a cup of honey
1 cup (250 ml) water
2 teaspoons flour (optional or buckwheat flour for those who do not eat gluten)
2 sachets of vanilla sugar

Method of preparation

Peel the quinces. Cut them fellii. Clean the seeds and the middle part.

Sprinkle with a little lemon juice.

Separately, place the oil in a saucepan and fry the quince slices until golden brown.

Take them out and set them aside, on a plate.

In the same saucepan as you fried the quinces, make a mixture of one cup of sugar and 2 teaspoons of flour, previously mixed with 1 cup of water.

The flour may be optional, but the juice will be very thin.

Add the quince slices, as it is still on the fire. If the composition seems too thick, you can add a little more water.


Ingredients chicken legs with quince in the pan

  • 4 upper chicken legs, with bone, about 200-250 grams / piece
  • 2 large quinces
  • 250 ml. chicken soup or water, if you do not have soup
  • 3 tablespoons (

Preparation of chicken legs with quince in a frying pan

1. Peel the quinces, remove the seed box and cut into slices. Quince slices are kept in cold water. Peel and chop the onion. Carefully check the chicken legs, remove any traces of plumage and wipe well with paper towels, then season with salt and freshly ground pepper.

2. Heat a large skillet over medium heat and add the oil. Add the chicken legs, skin down, and brown well, then turn to the other side. Brown the chicken legs over a good heat, if it is too hot, reduce it a little, about 7-8 minutes on each side.

3. After browning well, remove the chicken legs from the pan and set aside, covered. Add the chopped onion and reduce the heat to low. Sprinkle with a pinch of salt and fry the onion, stirring occasionally, until the onion softens (about 8 minutes).

4. Once the onion is soaked, add the chicken legs back to the pan, along with the juice they left on the plate. Add about 100 ml. of soup / water and cover with a lid. Cook the thighs for about 15-20 minutes, over low heat, under the lid, so that they are well penetrated.

5. While the chicken legs are simmering, put the sugar in a pan. Turn on the heat and let the sugar caramelize until it turns golden brown. Add the quinces immediately, all at once. Stir to coat the quinces in caramel as well as possible, then, optionally, add the brandy. I don't think Buna added brandy to her food, but it is certain that it also left its flavor in this combination.

The cognac may light up when it comes in contact with the pan and hot caramel. Burning will quickly consume alcohol and the flames will go out on their own when it runs out. Then add the remaining soup (about 150 ml, if you do not have water). Grate well on the bottom of the pan, so that all the caramelized sugar comes off and dissolves. As soon as the caramelized sugar has dissolved, pour the entire contents of the pan & # 8211 the quinces and the syrup around them & # 8211 over the chicken legs.

6. Stir and bring to the boil. Homogenize the flour with 40 ml. of cold water, then add over the sauce in the pan. Boil everything together for about 7-8 minutes, until the quinces are penetrated, without losing their shape or becoming too soft.

7. Finally, season the food with salt, freshly ground pepper and an acidic substance to balance the sweetness of the sauce. I put a tablespoon of balsamic cream, you can put a little balsamic vinegar, lemon juice or, if the quinces are insufficiently ripe, so themselves a bit sour, you may not need anything. Bring to a boil and turn off the heat.

Serve chicken legs with quince in a pan

Chicken legs with quince are served hot, along with caramelized quince slices and the sauce around them. As a garnish, we had a mashed potato cream, goes perfectly and a simple, boiled rice, or some cooked pasta or, why not, these delicious potato dumplings.


This main dish is very easy to make, it will take you about 40 minutes. If you only want to make four servings, you need the following:

  • 4 drops
  • 3 tablespoons oil
  • 3 tablespoons sugar (if desired)
  • 1 teaspoon flour
  • 1 half teaspoon salt (or as you like)
  • after washing the quinces thoroughly, cut them into slices. Caution: Do not peel!
  • then put a little water in a smaller saucepan in which you add the 3 tablespoons of oil (we know that for health it is not good to temper directly in oil). Turn on the heat and let them brown a little, being careful not to evaporate the water with oil and to burn the pieces of fruit.
  • After they have got a golden tint, if you like sweet food, in the rest, add 2 tablespoons of sugar to caramelize the sauce. Add flour, salt to taste and add 2 cups of water.
  • Mix well, after the sauce has blended, add the quinces.
  • Let it boil for about 15 minutes.
  • If you want to get the crust, you can put it in the oven.

You can garnish with mint leaves or orange slices. You can also sprinkle lemon juice on the plate.


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 together with the tomato juice.
4. Let it boil for about 10 minutes, then turn off the heat.


Quince food

Slices of fried quince and sugar or honey in a delicious quince dish, suitable both as a snack and as a dessert. How about the next recipe?

ingredients

3 large quinces
200 g sugar or a cup of honey
1 cup (250 ml) water
2 teaspoons flour (optional or buckwheat flour for those who do not eat gluten)
2 sachets of vanilla sugar

Method of preparation

Peel the quinces. Cut them fellii. Clean the seeds and the middle part.

Sprinkle with a little lemon juice.

Separately, put oil in a saucepan and fry the quince slices until golden brown.

Take them out and set them aside, on a plate.

In the same saucepan as you fried the quinces, make a mixture of one cup of sugar and 2 teaspoons of flour, previously mixed with 1 cup of water.

The flour may be optional, but the juice will be very thin.

Add the quince slices, as it is still on the fire. If the composition seems too thick, you can add a little more water.


Quince food

My mother used to make quince food when I was little and it was my brother's favorite (he was a big lover of sweets). Personally, I have never been clear about what is called & # 8220food & # 8221 because I have always perceived this dish as, rather, a dessert considering the ingredients used and the taste. There are people who also add poultry to this dish, but I chose not to add and opted for the & # 8220de post & # 8221 option.

  • 2 drops
  • 1-2 tablespoons raw sugar
  • 2 tablespoons flour
  • 2 tablespoons oil
  • cinnamon
  • nutmeg
  • vanilla

The quinces are cleaned, cut into slices or cubes (preferably) and fried in a little oil or boiled in water (suitable for children). Separately, in a saucepan, put the raw sugar and caramelize it. Add water or juice over the sugar in which the quinces were boiled, put the quinces in the pan and fill with water.

Let it boil until the quinces are well penetrated. Separately, dissolve 2 tablespoons of flour in a little water, mixing well so as not to form lumps. Pour the mixture into the pan and stir until the sauce thickens a little. You can add cinnamon, nutmeg and a little vanilla.


"The meat is browned covered in a little butter. Heat the flour in a larger saucepan, quench with meat juice. Remove the meat, drain the fat and boil in the meat juice for 5-10 minutes.

Peel the quinces of stalks and seeds, cut them into slices, fry them in hot butter, brown them - crust, so that they only soften in the mouth. The crunchy quinces are placed in the pan to give the meat their taste. Burn the sugar a little, until it liquefies-colors ("caramelizes"), quenches with wine, brandy and a little juice from the dish, pour over the meat. Add salt, pepper, put the pan in the oven, covered, over low heat - the juice as much as a half cup - about half an hour, to decrease and rise to absolute ".

Recipe from the book "Romanian dishes, wines and customs" written by Radu Anton Roman from Paideia publishing house.


Wash the quinces well and wipe with a kitchen towel. Peel a squash, grate it and slice it into thin slices. Heat a little, on both sides, until soft.

Then wash the onions and donuts and cut into thin slices. The bean pods are boiled for 20-25 minutes in salted water, then they are taken out in a strainer and left to drain.

Meanwhile, fry the onion in a pan greased with olive oil and add the donuts. Add the wine, bean pods and quinces. Match with salt and pepper and put them in the oven for 30 minutes, until they get a reddish crust. Decorate with rosemary leaves.

Fasting quince food It is a tasty dish for these days and will help you quickly forget about meat, eggs or other foods that are not fasting. Also, 100 g of quince food contains 122 calories, of which 20 g fat, 60 g carbohydrates and 23 g lipids.


Quince food with chicken & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of quince food with chicken it is specific to the southern area of ​​Romania, especially Oltenia. It is a different food than the one we are used to because it is sweet and sour and has a sugar composition. My grandmother makes quince food every fall, but she usually makes the meatless version. My mother prefers quince food, so today I will show you her recipe, slightly reinvented. As a child, I didn't like this food because it seemed to me to be more of a dessert than a food. Now I have learned to appreciate it and I really like it. The sweet-sour combination is one that I really like and it makes me think of Morocco.

When Engie Romania challenged me to reinvent a recipe from my childhood, I immediately thought of eating quince with chicken. I grew up with her and I think she represents me. In addition, it is extremely tasty and not even difficult. As a novelty, I added a little turmeric for the color and served it with the garnish of couscous. I didn't want to make other changes because the recipe has few ingredients, but they fit perfectly. Because it's sweet and sour, I thought of a suitable garnish. The couscous seemed the most appropriate, going a little to the east.

For chicken quince food you only need chicken, quince, sugar and starch or flour. The latter will help thicken the sauce and are needed. I get the quinces every year from my neighbor who has a wonderful quince right at the entrance. I watched them every fall with admiration, until he found out. Since then, that is, for 2 years, he always brings me a big bag of ripe quinces. Don't I have wonderful neighbors? For chicken, I used the premium version, because it tastes better than when I was a child.

The couscous garnish is extremely easy to make and is extremely tasty. It is done quickly and you can try it on fasting. I like it very much and I prepare it in the same way. Quince food with chicken fits very well and is also healthy. For a complete fasting option, you can remove the chicken. Get a very good quince food for fasting or for vegetarians. The gasket will ensure that you will not get hungry in a short time. I really hope from the bottom of my heart to try this special food and to remind you of your childhood.


Video: Συνταγή για ρουμπινένιο πελτέ κυδώνι - ηχωμαγειρέματα (May 2022).