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Snails with walnuts

Snails with walnuts


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Dissolve the yeast in milk and a teaspoon of sugar, leave it aside until it makes blisters. Add melted and cooled butter, heated milk, beaten egg, sugar and flour and knead, leave to rise until it doubles in volume.

Filling - mix all the ingredients, spread a sheet and add the filling on the whole surface. Roll and cut into slices, then place them in the tray and put them in the oven until they are nicely browned.

I mixed about 700 g of milk and 100 g of sugar and 1 tablespoon of cinnamon

after taking them out of the oven I soaked them in milk.


Snails with cake dough nut

You have to try it is very good. Filling & # 8211 100 gr ground walnuts, 2 tablespoons cocoa, 1 tablespoon rum syrup, 1 teaspoon rum essence. I really like the rooster and I would use it in absolutely any recipe. The walnut snail is a traditional Banat dish that no appetiteer is allowed to miss.

It is true that something more is needed. Cinnamon rolls or snails with walnuts, so soft and delicious with the unmistakable aroma of cinnamon, filled with a generous layer of walnut tea. List of the best 18 recipes, including Snails with Walnut and Chocolate, Sweet Snails with Mac and Walnut, Snails with Walnut and Cocoa, Snails with Walnut, Snails with Walnut, Snails with. Ingredients for the filling: 2 sachets of vanilla pudding, 750ml milk, 80g sugar, 150 g ground walnuts, an egg yolk for spreading, 100g. Store in a cool, dry place. Consume, preferably, before the date written on the package. I leave here a wonderful recipe of snails with walnuts and apples suitable in the context of the holidays that knock on our door. Cakes made of leavened dough, fluffy, filled with apples flavored with cinnamon and lemon peel.

Syrup each & ldquo snail & rdquo with a tablespoon, two of syrup and sprinkle with ground walnuts mixed with sugar (you can leave them simple). Pre-fermented, quick-frozen puff pastry with walnut filling. Cake dough, nuts, syrup. Today I had the urge and craving for some walnut snails as I used to eat them in college. I was lucky enough to enjoy some snails.

A simple and easy to make fasting recipe.


Snails with cake dough nut

You have to try it is very good. Filling & # 8211 100 gr ground walnuts, 2 tablespoons cocoa, 1 tablespoon rum syrup, 1 teaspoon rum essence. I really like the rooster and I would use it in absolutely any recipe. The walnut snail is a traditional Banat dish that no appetiteer is allowed to miss.

It is true that something more is needed. Cinnamon rolls or snails with walnuts, so soft and delicious with the unmistakable aroma of cinnamon, filled with a generous layer of walnut tea. List of the best 18 recipes, including Snails with Walnut and Chocolate, Sweet Snails with Mac and Walnut, Snails with Walnut and Cocoa, Snails with Walnut, Snails with Walnut, Snails with. Ingredients for the filling: 2 sachets of vanilla pudding, 750ml milk, 80g sugar, 150 g ground walnuts, an egg yolk for spreading, 100g. Store in a cool, dry place. Consume, preferably, before the date written on the package. I leave here a wonderful recipe of snails with walnuts and apples suitable in the context of the holidays that knock on our door. Cakes made of leavened dough, fluffy, filled with apples flavored with cinnamon and lemon peel.

Syrup each & ldquo snail & rdquo with a tablespoon, two of syrup and sprinkle with ground walnuts mixed with sugar (you can leave them simple). Pre-fermented, quick-frozen puff pastry with walnut filling. Cake dough, nuts, syrup. Today I had the urge and craving for some walnut snails as I used to eat them in college. I was lucky enough to enjoy some snails.

A simple and easy to make fasting recipe.


Snails with cake dough nut

You have to try it is very good. Filling & # 8211 100 gr ground walnuts, 2 tablespoons cocoa, 1 tablespoon rum syrup, 1 teaspoon rum essence. I really like the rooster and I would use it in absolutely any recipe. The walnut snail is a traditional Banat dish that no appetiteer is allowed to miss.

It is true that something more is needed. Cinnamon rolls or snails with walnuts, so soft and delicious with the unmistakable aroma of cinnamon, filled with a generous layer of walnut tea. List of the best 18 recipes, including Snails with Walnut and Chocolate, Sweet Snails with Mac and Walnut, Snails with Walnut and Cocoa, Snails with Walnut, Snails with Walnut, Snails with. Ingredients for the filling: 2 sachets of vanilla pudding, 750ml milk, 80g sugar, 150 g ground walnuts, an egg yolk for spreading, 100g. Store in a cool, dry place. Consume, preferably, before the date written on the package. I leave here a wonderful recipe for snails with walnuts and apples suitable in the context of the holidays knocking on our door. Cakes made of leavened dough, fluffy, filled with apples flavored with cinnamon and lemon peel.

Syrup each & ldquo snail & rdquo with a tablespoon, two of syrup and sprinkle with ground walnuts mixed with sugar (you can leave them simple). Pre-fermented, quick-frozen puff pastry with walnut filling. Cake dough, nuts, syrup. Today I had the urge and craving for some walnut snails as I once ate them in college. I was lucky enough to enjoy some snails.

A simple and easy to make fasting recipe.


Snails with walnut kernels

In principle, the dough is the same as the cake, and we can put anything we want in the filling and we have a craving. I put walnut kernels, carob powder and raisins. We can replace it with candied fruit, shit, peanuts, or any combination of the above.

Here's how to prepare tender, fragrant snails for fasting:

INGREDIENT:

  • 500 G flour
  • 50 g sugar
  • 300 ml coconut milk / almonds / soy
  • 10 g of fresh yeast
  • a knife tip of turmeric
  • 200 g walnut kernels
  • 50 g of locust bean or cocoa powder
  • 50 g sugar
  • 100 g raisins
  • 100 ml coconut milk
  • 3 teaspoons cinnamon
  • 3 teaspoons grated peanut butter
  • rum essence

METHOD OF PREPARATION:

1. First prepare the mayonnaise, put the yeast in a bowl with a spoonful of sugar and 100 ml of lukewarm milk and mix until the sugar dissolves. We put it in a warm place and let it rise for about 15 minutes.

* A very important aspect when we want to make a dough: all the ingredients must be at room temperature. Less milk that is put over the yeast, which must be lukewarm, not hot.

* You can successfully replace milk with mineral water. It grows just as beautiful and does not influence the result.

2. Until the mayo grows, we can prepare the dough.

Mix the flour with the sugar, turmeric and a pinch of salt. Add the mayonnaise and start mixing.

* Try not to pour mayonnaise over the place where you put the salt. It is good not to touch it directly because the salt stops the growth process.

Fill with lukewarm milk and continue to knead for about 10 minutes. Because the dough will be sticky, put a little oil in your hand and continue to knead (I put 3 times). For tenderizing, toss the dough on the counter several times until it becomes fluffy. When ready, the dough should be soft, fluffy, slightly sticky, but slightly detached from the hand. We soak it and leaven it in a warm place until it doubles in volume, about 1 hour.

* We can play with the dough like this: if it didn't come out hard, we add a little more milk. If it's too soft, add more flour. And if it does not come off easily from the hand, add a little more oil. We knead it and drop it until it becomes fluffy.

3. In the meantime, we can prepare the filling.

We grind the walnut kernel and mix it with the carob powder and sugar. Add the peanut butter, rum essence and milk and mix again. You can add more milk, depending on how creamy you want your cream to come out.

4. After the dough has risen, spread it on the worktop that we gave a little flour before. Spread a sheet about 1 cm, put the composition on top and distribute it evenly over the whole sheet, and put raisins on top.

5. Roll the sheet and cut into slices of about 2 cm. We must use a sharp knife well, otherwise the snails will not be aesthetic.

6. Put the snails in a tray lined with baking paper, with a distance between them because they will grow. We cover them and put them up again in a warm place, about 25-30 minutes. Meanwhile, heat the oven to 170 g, with heat up, down + ventilation.

7. After it has risen, put the tray in the oven for 25-30 minutes: 20 minutes at 200 g, then add 180 g and leave it for about 15-20 minutes. Watch the snails, if they seem to brown too much on top, cover the tray with baking paper.

8. Mix the sugar with water and put it on the fire for about 10-15 minutes, until the sugar is completely dissolved.

9. When they are baked (we do the toothpick test), take the tray out of the oven, add the snails with syrup, let them cool, and serve them with pleasure!


How do we prepare the recipe for snails with walnuts and cinnamon?

The first step is to prepare the dough.

Heat the milk a little and put the yeast over it. Stir until smooth then add egg, butter, sugar and salt.

In the obtained mixture we put the flour in a few portions and we start kneading.

At first we can use a spatula then we start kneading by hand.

The dough should not be very hard, but should not stick to your hands.

If necessary we can add 2-3 tablespoons of flour.

After kneading, cover the dough with alligator foil and leave it in a warm place for about an hour, it should double in volume.

After leavening, place the dough on the floured table and spread a sheet with a length of 43 cm and a width of 25 cm using the foil.

Grease the sheet with the 4 tablespoons of butter, and sprinkle the mixture of cinnamon, sugar and walnuts on the entire surface.

Roll the dough like a roll and then cut into 12 equal parts. We take each piece and flatten it a little and then put it in a tray lined with baking paper.

We will do the same with the rest of the remaining pieces. After we have finished arranging the snails in the tray, cover them again with cling film and leave them to rise for at least 30 minutes.

When the snails are leavened, grease them with butter and put them in the preheated oven at 170 degrees Celsius.

Leave the tray in the oven until the snails turn golden.

We can serve them both hot and cold, they have a sensational aroma. They are fluffy and tasty, they will definitely not stay for the next day.

From the above ingredients we get 12 snails with cinnamon.

I highly recommend this recipe, it's worth a try.

Snail recipe with cinnamon and walnut

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.


Mix delicately

ingredients Number of
Ready snails & # 8211 about 50 pieces.
Garlic & # 8211 15 g
shallot & # 8211 15-17 g
parsley & # 8211 20 g
unt & # 8211 1 pack (200-250 g)
Black pepper & # 8211 for taste
pesmet & # 8211 for taste
Cooking time: 25 minutes Calories per 100 grams: 165 Kcal

This recipe can be attributed to classic French dishes.

Initially, we continue to go through a garlic press, then we cut the onion and parsley. In principle, you cannot suffer and eat the mixer. Add salt and pepper to them, as well as soft butter.

Grape snails must already be prepared (ie each must be separated from the house and the peel must be boiled in soda and dried). We take a shell and put it in it, then we send the same piece of butter with herbs, onions and garlic. It is necessary to press well, so that the snail with butter & # 8220 sits deep in the house.

Then place the snails on a baking sheet or on special grooved containers. Sprinkle with breadcrumbs and put in the oven at t = 200 degrees for 6-8 minutes. The oil should boil in the shell.

Delicate shell soup

To create this useful delicacy:

  • 23-25 ​​processed or preserved snails
  • Onion & # 8211 4 pcs
  • Butter about 35-45 g
  • 1 glass of white wine and the same amount of cream
  • Meat extracts & # 8211 1 l
  • Carrots, celery, leeks & # 8211 25 g each
  • A few yolks
  • Patrunjel & # 8211 30 g.

Vegetables should be cut into strips and greens cut into a blender.

Cut the onion into small cubes and place in a saucepan or a pan with a thick bottom, where half of the crushed grape snails are added. Boil with the addition of butter for about 15-20 minutes.

After that, pour the broth, wine, wait until the liquid boils.

Then add the remaining snails, chopped vegetables and cook another for at least 10 minutes. Then prepare the yolks and cream: mix them together and melt it at the last minute, when the soup almost stops boiling.

Finally, the soup is sprinkled with parsley.

Snails in tomato sauce: exotic taste

To create this masterpiece, you will need the following products:

  • 20-24 grape snails (processed)
  • Vegetable oil
  • Onion & # 8211 1 pc.
  • SPICES
  • salt
  • Tomato paste & # 8211 2 teaspoons.

Processed snails are sent to the pan and filled with water, where we add a little salt and cook for 10 minutes. After that, we merge and set aside the mollusk fillet.

Melt the butter in the pan. Add the onion in half slices and fry a little (1-2 minutes). After that, add the pasta, salt, spices and fry for a few more minutes. Last snail added. The dish is cooked for another 5 minutes and then cooled.

Then take the skewers and squeeze them. The fillets can be decorated or alternated with vegetables.

Soup with mushrooms and melted cheese according to our recipe you will definitely like the family ..

Herring oil & # 8211 is a simple recipe that is easy at home.

Ducanne mayonnaise, dietary and simple recipe in our article.

Snail & # 8220Napoleon & # 8221: a delicious recipe!

This dish is incredibly tasty and the time spent on it deserves the end result. To prepare, you need to stock up on products such as:

  • Processed snails & # 8211 20-30 pcs.
  • Vegetable extracts (1 liter is enough)
  • ALMOND
  • Mushrooms & # 8211 150 g
  • Vegetable oil for frying
  • Tomato sauce & # 8211 50 ml
  • SPICES
  • greenery.

The first thing you need to do is the snails: put them in broth and simmer for about three hours.

At this point, you can slowly do the rest of the preparations. Peel almonds and mushrooms. The latter must be cut into slices and fried with vegetable oil. The almonds are finely chopped. The greens are also crushed. After that, all these ingredients are mixed together: mushrooms, almonds, greens. Add spices.

Then prepare the baking sheet. A mixture of mushrooms, herbs and almonds is placed in its center in the form of a ring. The snails are placed right in the center of the city. And still pour the tomato sauce. They are baked at t = 180 for about 10-15 minutes.


Snails with walnut kernels

In principle, the dough is the same as the cake, and we can put anything we want in the filling and we have a craving. I put walnut kernels, carob powder and raisins. We can replace it with candied fruit, shit, peanuts, or any combination of the above.

Here's how to prepare tender, fragrant snails for fasting:

INGREDIENT:

  • 500 G flour
  • 50 g sugar
  • 300 ml coconut milk / almonds / soy
  • 10 g of fresh yeast
  • a knife tip of turmeric
  • 200 g walnut kernels
  • 50 g of locust bean or cocoa powder
  • 50 g sugar
  • 100 g raisins
  • 100 ml coconut milk
  • 3 teaspoons cinnamon
  • 3 teaspoons grated peanut butter
  • rum essence

METHOD OF PREPARATION:

1. First prepare the mayonnaise, put the yeast in a bowl with a spoonful of sugar and 100 ml of lukewarm milk and mix until the sugar dissolves. We put it in a warm place and let it rise for about 15 minutes.

* A very important aspect when we want to make a dough: all the ingredients must be at room temperature. Less milk that is put over the yeast, which must be lukewarm, not hot.

* You can successfully replace milk with mineral water. It grows just as beautifully and does not influence the result.

2. Until the mayonnaise grows, we can prepare the dough.

Mix the flour with the sugar, turmeric and a pinch of salt. Add the mayonnaise and start mixing.

* Try not to pour mayonnaise over the place where you put the salt. It is good not to touch it directly because the salt stops the growth process.

Fill with lukewarm milk and continue to knead for about 10 minutes. Because the dough will be sticky, put a little oil in your hand and continue to knead (I put 3 times). For tenderizing, toss the dough on the counter several times until it becomes fluffy. When ready, the dough should be soft, fluffy, slightly sticky, but slightly detached from the hand. We soak it and leaven it in a warm place until it doubles in volume, about 1 hour.

* We can play with the dough like this: if it didn't come out hard, we add a little more milk. If it's too soft, add more flour. And if it does not come off easily from the hand, add a little more oil. We knead it and drop it until it becomes fluffy.

3. In the meantime, we can prepare the filling.

We grind the walnut kernel and mix it with the carob powder and sugar. Add the peanut butter, rum essence and milk and mix again. You can add more milk, depending on how creamy you want your cream to come out.

4. After the dough has risen, spread it on the worktop that we gave a little flour before. Spread a sheet about 1 cm, put the composition on top and distribute it evenly over the whole sheet, and put raisins on top.

5. Roll the sheet and cut into slices of about 2 cm. We must use a sharp knife well, otherwise the snails will not be aesthetic.

6. Put the snails in a tray lined with baking paper, with a distance between them because they will grow. We cover them and put them up again in a warm place, about 25-30 minutes. Meanwhile, heat the oven to 170 g, with heat up, down + ventilation.

7. After it has risen, put the tray in the oven for 25-30 minutes: 20 minutes at 200 g, then add 180 g and leave it for about 15-20 minutes. Watch the snails, if they seem to brown too much on top, cover the tray with baking paper.

8. Mix the sugar with water and put it on the fire for about 10-15 minutes, until the sugar is completely dissolved.

9. When they are baked (we do the toothpick test), take the tray out of the oven, add the snails with syrup, let them cool, and serve them with pleasure!


Snails with walnut kernels

In principle, the dough is the same as the cake, and we can put anything we want in the filling and we have a craving. I put walnut kernels, carob powder and raisins. We can replace it with candied fruit, shit, peanuts, or any combination of the above.

Here's how to prepare tender, fragrant snails for fasting:

INGREDIENT:

  • 500 G flour
  • 50 g sugar
  • 300 ml coconut milk / almonds / soy
  • 10 g of fresh yeast
  • a knife tip of turmeric
  • 200 g walnut kernels
  • 50 g of locust bean or cocoa powder
  • 50 g sugar
  • 100 g raisins
  • 100 ml coconut milk
  • 3 teaspoons cinnamon
  • 3 teaspoons grated peanut butter
  • rum essence

METHOD OF PREPARATION:

1. First prepare the mayonnaise, put the yeast in a bowl with a spoonful of sugar and 100 ml of lukewarm milk and mix until the sugar dissolves. We put it in a warm place and let it rise for about 15 minutes.

* A very important aspect when we want to make a dough: all the ingredients must be at room temperature. Less milk that is put over the yeast, which must be lukewarm, not hot.

* You can successfully replace milk with mineral water. It grows just as beautifully and does not influence the result.

2. Until the mayo grows, we can prepare the dough.

Mix the flour with the sugar, turmeric and a pinch of salt. Add the mayonnaise and start mixing.

* Try not to pour mayonnaise over the place where you put the salt. It is good not to touch it directly because the salt stops the growth process.

Fill with lukewarm milk and continue to knead for about 10 minutes. Because the dough will be sticky, put a little oil in your hand and continue to knead (I put 3 times). For tenderizing, toss the dough on the counter several times until it becomes fluffy. When ready, the dough should be soft, fluffy, slightly sticky, but slightly detached from the hand. We soak it and leaven it in a warm place until it doubles in volume, about 1 hour.

* We can play with the dough like this: if it didn't come out hard, we add a little more milk. If it's too soft, add more flour. And if it does not come off easily from the hand, add a little more oil. We knead it and drop it until it becomes fluffy.

3. In the meantime, we can prepare the filling.

We grind the walnut kernel and mix it with the carob powder and sugar. Add the peanut butter, rum essence and milk and mix again. You can add more milk, depending on how creamy you want your cream to come out.

4. After the dough has risen, spread it on the worktop that we gave a little flour before. Spread a sheet about 1 cm, put the composition on top and distribute it evenly over the whole sheet, and put raisins on top.

5. Roll the sheet and cut into slices of about 2 cm. We must use a sharp knife well, otherwise the snails will not be aesthetic.

6. Put the snails in a tray lined with baking paper, with a distance between them because they will grow. We cover them and put them up again in a warm place, about 25-30 minutes. Meanwhile, heat the oven to 170 g, with heat up, down + ventilation.

7. After it has risen, put the tray in the oven for 25-30 minutes: 20 minutes at 200 g, then add 180 g and leave it for about 15-20 minutes. Watch the snails, if they seem to brown too much on top, cover the tray with baking paper.

8. Mix the sugar with water and put it on the fire for about 10-15 minutes, until the sugar is completely dissolved.

9. When they are baked (we do the toothpick test), take the tray out of the oven, add the snails with syrup, let them cool, and serve them with pleasure!


Snails with walnuts and cinnamon

Snails with walnuts and cinnamon: they are made from a classic dough, a not at all pretentious dough. The combination of walnut and cinnamon gives them an extraordinary taste.

Walnut snails are very fragrant, fluffy and tasty.

• -250ml warm milk
• -7g dry yeast
• -1ou
• -2 tablespoons melted butter
• -4 tablespoons sugar
• -1 quarter teaspoon salt
• -450-500g flour
• To grease the sheet
• -4 tablespoons butter at room temperature
• Filling
• -50g old
• -70g ground walnuts
• -2 teaspoons cinnamon
• For greased snails
• -2 tablespoons melted butter

The first step is to prepare the dough.

Heat the milk a little and put the yeast over it. Stir until smooth then add egg, butter, sugar and salt.

In the obtained mixture we put the flour in a few portions and we start kneading.

At first we can use a spatula then we start kneading by hand.

The dough should not be very hard, but should not stick to your hands.

If necessary we can add 2-3 tablespoons of flour.

After kneading, cover the dough with alligator foil and leave it in a warm place for about an hour, it should double in volume.

After leavening, place the dough on the floured table and spread a sheet with a length of 43 cm and a width of 25 cm with the help of a spatula.

Grease the sheet with the 4 tablespoons of butter, and sprinkle the mixture of cinnamon, sugar and walnuts on the entire surface.

Roll the dough like a roll and then cut into 12 equal parts. We take each piece and flatten it a little and then put it in a tray lined with baking paper.

We will do the same with the rest of the remaining pieces. After we have finished arranging the snails in the tray, cover them again with cling film and leave them to rise for at least 30 minutes.

When the snails are leavened, we grease them with butter and put them in the preheated oven at 170 degrees Celsius, writes pofta-buna.com

Leave the tray in the oven until the snails turn golden.

We can serve them both hot and cold, they have a sensational aroma. They are fluffy and tasty, they will definitely not stay for the next day.

From the above ingredients we get 12 snails with cinnamon.

I highly recommend this recipe, it's worth a try.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Banat snails with walnuts

Sift the flour. The eggs are washed, disinfected and rinsed with cold water. The egg powder dissolves in about 300 ml. warm water. The powdered egg white dissolves in about 230 ml. warm water. The milk boils. The powdered milk is dissolved in a liter of lukewarm water and boiled. The oil is heated to 35-40 ° C. The walnut kernel is chosen from impurities and crushed with the shit.

Preparation of mayonnaise

Mix the yeast with the sugar, dissolve in warm milk at 35-40 ° C and gradually add the flour. The mayonnaise is obtained, over which a little flour is sprinkled and it is left to ferment (leavened) at a temperature of 35-40 ° C, until it increases its volume 2-3 times.

Dough preparation

Eggs are mixed with salt and sugar, warm milk (35-40 ° C) and vanillin are added. A composition is obtained which is mixed with mayonnaise and kneaded with flour. After incorporating the entire amount of flour, gradually add the heated oil (35-40 ° C) and knead until completely incorporated. The kneading is considered finished when the dough comes off the walls of the vessel and air bubbles appear on the surface, after which it is left to rise with the covered vessel for 60-90 minutes. During fermentation, 1-2 refractions are performed by inserting the edge of the dough inwards.

Preparation of the filling

Mix the egg whites with the sugar and beat for about 10 minutes, then add the walnut kernels, cinnamon and vanilla. Stir until smooth.

Modeling and baking

The dough is divided into 10 equal pieces that are spread with the shit on the plate greased with oil, in rectangular sheets with a thickness of about 0.5 cm. Place the filling in an even layer on each piece, then roll it. The obtained rolls are cut into pieces according to the weight, placed in the greased tray, on the cut side, left to rise for about 20 minutes then greased with egg on the surface, put in the oven and bake at a moderate temperature (180-220 ° C ).

Preparation of the syrup

The sugar and glucose are dissolved in about 1 liter of water, boiled for 8-10 minutes until a "bound" syrup is obtained. Remove the pan from the heat, add the lemon zest, vanilla and almond essence.

After baking and cooling, the snails are placed one by one in the hot syrup (about 80 ° C) and removed with a spatula.



Comments:

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