A good recipe is therefore a must have, and we’ll gladly help with this one.
The post Easy 10 minute dessert recipes, traditional fritule! appeared first on The chef's cult.
]]>Traditional fritule recipe:
400 g yogurt
400 g flour
2 eggs
lemon zest
2 bags of vanilla sugar (2 x 10 g)
2 bags of baking soda (2 x 10 g)
2 tablespoons rum
2 tablespoons sugar
Optional – chocolate syrup
marmalade
Servings: 6 servings
Preparation time: 5 minutes
Cooking time: 5 minutes
Traditional fritule recipe:
14.1 oz yogurt
14.1 oz flour
2 eggs
lemon zest
2 bags of vanilla sugar (2 x 0.35 oz)
2 bags of baking soda (2 x 0.35 oz)
2 tablespoons rum
2 tablespoons sugar
Optional – chocolate syrup,
marmalade
Servings: 6 servings
Preparation time: 5 minutes
Cooking time: 5 minutes
Hello my sweet strawberries! Today we’ll make the best easy 10 minute dessert recipe called traditional fritule! Fritule are traditionally made throughout the whole year mainly in winter time, but on summer days they are a delish charm enjoyed with fruits and chocolate or vanilla cream. Sound perfect, now how will we make this little diamond?
What are fritule?
Fritule are fried rum balls (but why the rum, captain Jack?) and they are really quick and easy to make. The perfect fritule need to be golden-brown from the outside and warm and soft from the inside, with a nice sweet rum smell. The secret to good fritule is the basic dough which needs to be compact yet elastic.
A good recipe is therefore a must have, and we’ll gladly help with this one. The best thing with fritule dough is that it can be kept in the fridge for a few days with ease! When you’re in the mood for traditional fritule, just take out your dough and you’re easy 10 minute dessert recipe is ready to go …
How to make traditional fritule?
The thing with traditional fritule is that they are prepared with ease!
1. Just take out a big bowl and mix together the yogurt, sugar, vanilla sugar, eggs and of course the rum captain Jack (you can add how much you like, but don’t pour in the whole bottle though)!
2. Mix it with your mixer and add the flour and baking powder. Mix again until you get a nice compact yet elastic dough (which is perfect for traditional fritule). The dough is ready to be fried immediately (but it is really the best the next day, kept in the fridge).
3. Pour in the oil in your cooking pan (at least 5 cm/2 inches from the bottom of your pan). The oil needs to be medium hot, not overly, because your fritule will be burnt outside and raw inside!
4. Now take your dough and two tablespoons. Take the dough with one spoon and drop your dough in the hot oil, help yourself with the other spoon and clean out the remaining dough!
5. Repeat the process and work in small sections (because you need to really control the heat, fritule can easily be over-fried and burnt). Take them out when they are golden brown, repeat the process until your easy 10 minute dessert recipe is done!
Quick cooking instructions
- In a large bowl mix together the yogurt, sugar, vanilla sugar, eggs and rum.
- Add the flour and baking powder, mix again until you get a nice compact yet elastic dough.
- Heat up the oil (not too hot).
- Take the dough with one spoon and help yourself with the other! Fry until golden brown.
- Serve with marmalade and chocolate syrup!
How to serve fritule?
Now you made your 10 minute dessert recipe with ease and you ask yourself how to serve it? If you have great company, you can serve them into glasses but the must have with traditional fritule is its chocolate and marmalade topping. You can serve it with your most favorite marmalade (strawberry, plum, peach, orange, apricot, everything goes!). Your dessert will be a must have, you’ll see!
Fritule wine pairing
Because of the heavy aromas of fritule the best pair is a good old sweet Pinot Blanc or Pinot Gris. The first one is a little bit nuttier in the flavor, especially when older, and the second one has a specific spicy flavor which can be perfectly combined with a little bit acidic marmalades like raspberry or currant.
That’s it for today my sweet strawberries! Hope this recipe gets a special place in your heart and your kitchen! Ans as always sharing is caring, so share it my little birdy, or don’t and keep the fritule for yourself, we love you either way!
The post Easy 10 minute dessert recipes, traditional fritule! appeared first on The chef's cult.
]]>The post Unknown recipes: Croatia “Between the river strudel – Međimurska gibanica” appeared first on The chef's cult.
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Between the river strudel recipe:
1. LAYER – 200 g fresh ground walnuts + 6 tablespoons sugar + 2 dcl fresh milk
2. LAYER – 200 g ground poppy seeds + 6 tablespoons sugar + 2 dcl fresh milk
3. LAYER – 500 g fresh cottage cheese + 1 large free range egg + 6 tablespoons sugar
4. LAYER – 1 kg fresh apples + 6 tablespoons sugar + 2 teaspoons cinnamon
150 g butter
300 g puff pastry dough
200 g strudel dough
6 tablespoons sour cream (with 2 teaspoons sugar)
PREPARATION TIME: 1 hour 30 minutes
BAKING TIME: 1 hour 10 minutes
Between the river strudel recipe:
1. LAYER – 7 oz fresh ground walnuts + 6 tablespoons sugar + 6.5 oz dcl fresh milk
2. LAYER – 7 oz ground poppy seeds + 6 tablespoons sugar + 6.5 oz dcl fresh milk
3. LAYER – 17.5 oz fresh cottage cheese + 1 large free range egg + 6 tablespoons sugar
4. LAYER – 35 oz fresh apples + 6 tablespoons sugar + 2 teaspoons cinnamon
5 oz butter
10.5 oz puff pastry dough
7 oz strudel dough
6 tablespoons sour cream (with 2 teaspoons sugar)
PREPARATION TIME: 1 hour 30 minutes
BAKING TIME: 1 hour 10 minutes
Hello my buttercups! Today it’s all about experiencing the unknown recipes in remote places of the world! Today we are in Croatia, northern Croatia precisely, and we are making the indigenous “between the river” strudel. Cool name, right? It is the best strudel recipe in the world! It’s about layers, tradition and only the finest ingredients, resembling the place where it came from. If you give it a try, I’ll guarantee it will be the best dessert you made this year, and it definitely won’t be your last! Let’s roll up our sleeves then!
The traditional name of this strudel is “Međimurska gibanica” (the name of the region is roughly translated like “between the river”, so let’s call it “between the river strudel”). It is made from 4 layers where every layer is separated by basic strudel dough . The layers are made of walnuts, poppy seeds, fresh cottage cheese and cinnamon apples. It is really a prominent region dessert, but only a handful of people in the world know about it, yet even tasted it (so you are one lucky buttercup). The ingredients are widely available by locals, and they are very commonly used in a lot of desserts in the region. The top and bottom layer of the “between the river strudel” is made from basic puff pastry dough. You can also buy all of it in the store, but my buttercup, you know me, we cook everything at home, because we can (and we’re gorgeous, of course)!
For the recipe it’s important to know your baking tray (I mean the dimensions of it, you don’t have to know it by name, but if you have a name for it, that’s totally ok, I guess). My baking tray is 25 x 40 x 8 cm (10 x 16 x 3 inches), just to know for the amount of ingredients used. Also, on the begging we start with cutting out baking paper for the bottom of the strudel, so it really won’t stick. Now that we have everything ready, we’ll go through the steps. In the steps it always goes layer on layer, it’s not really difficult, but making it first time, maybe it will take you a few minutes.
On your prepared baking tray (you have baking paper cut out on the bottom), we place the puff pastry dough, you can roll it out or manually place it on the bottom. If it doesn’t fit perfect, no worry, just seal all the borders and that’s it. Every bottom dough (either puff or strudel) is always coated with some melted butter! Just melt it in a small pan and add it on the layer with a brush. That’s the base for every layer in the “between the river” strudel.
Here’s the basic layout of the between the river strudel: base – puff pastry dough (coated with butter) + walnuts (FIRST LAYER), strudel dough (coated with butter) + ground poppy seeds (SECOND LAYER), strudel dough (coated with butter) + fresh cottage cheese (THIRD LAYER), strudel dough (coated with butter) + cinnamon apples (FOURTH LAYER), cover – puff pastry dough (coated with butter) + SOUR CREAM. And yes, we’re not building a skyscraper here.
1. We’re ready now for the first layer. The walnuts for the layer need to be ground walnuts, and they need to be of high quality. High quality walnuts have always a fresh smell, and never ever smell of old oxidated oil or fat. Heat up the milk and sugar in a pan. Add them to the ground walnuts and mix them altogether. Spread it evenly on the puff pastry dough and cover it with the strudel dough. The strudel dough needs to be nicely thin and evenly cover the first layer.
2. Perfect! Now we are ready for the second layer. First coat the strudel dough with the melted butter. In the meantime, warm up the milk together with sugar and add it to the ground poppy seeds. Mix it together and add the poppy seeds on the strudel dough. Spread it evenly and cover the whole dough nicely. Then again cover the second layer with some strudel dough, and you’re ready for the next step my darling.
3. As before, butter is king, that’s why we’ll butter the dough again. Now mix one egg with the sugar and add it to the cottage cheese. Stir well and spread evenly on the strudel dough. Cover the third layer with another strudel dough, and you’re ready for the next step.
4. For the next step peel the apples and grate them. Heat up your pan, hit it with a little butter, add the apples, sugar, and cinnamon. Let it simmer for a few minutes. The idea is to concentrate the apples and remove a little bit of the water. The best apples for baking always have a little bit higher acidity. That’s because, after baking, they still need to have a fruit kick in them. If you like the taste (and have no children near, well, I won’t judge) you can also add a little rum, it gives it a little kick. After a few minutes remove the apples from the heat and evenly place them on the dough. As always, the strudel dough needs to be covered first with, the one and only king of the kitchen, butter.
5. Now you are almost done with the layers. We only need to cover everything with the puff pastry dough. In the end we mix some sugar and sour cream and evenly cover the top of the puff pastry dough. A good advice is to cut out the strudel before baking it, afterwards you just pull out the pieces. Serving made easy.
At last, heat up your oven to 180 °C (350° Fahrenheit), and push the beauty of strudel in. Bake it for 1 h: 10 min, take it out and enjoy. You can cut the pieces out easily, serve it still warm, but for me, the best taste of the strudel is the next day. If it lasts till tomorrow, of course.
As always sharing is caring, get the word out to your friends and family, or don’t give a d*#n, have it for yourself, whatever you like! You’re the boss!
The post Unknown recipes: Croatia “Between the river strudel – Međimurska gibanica” appeared first on The chef's cult.
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