I found the recipe for this marmalade in a book by the Spanish cook Jorge de Angel Moliner. I really liked this delicious dessert, so I decided to share it with you, dear chefs. The recipe was repeated, as in the book, the only thing we decided to add 2 tablespoons of black currant jam to the product during the cooking process.
Marmalade from the word “marmalade” is a kind of thick jam, which is traditionally prepared in Spain from quince, and in France and some other countries – from oranges. I offer you an option with quince, orange and ginger. Marmalade turns out to be thick, fragrant and very warming thanks to ginger. Ideal for flavoring pastries, sauces and just tea in cold autumn weather.
Prepare marmalade for the last year about once a month. I love it in combination with cheeses. My house is with meat. And, in general, it is good in any combination.
Very tasty marmalade! The bright natural taste of marmalade is ideal for meat and poultry dishes, and also serves as a good spread on toast bread, goes well with cheese. Ideal for healthy eating.
The name speaks for itself. Tender, melting rolls in the mouth, covered with transparent milk glaze, I bake them very often and with different fillings: marmalade, jam, fruit or just like buns. The dough is kneaded in a bread maker, so the cooking process does not take much time!
Ripe (but not overripe!) tomatoes stuffed with minced meat and baked in the oven are a wonderful hot dish! Of course, you can use it as a snack, but it’s better to cook for the second. It looks appetizing and festive, so it is quite suitable for a festive table. Moreover, tomatoes, at present, have ceased to serve as a seasonal vegetable: they are on sale all year round.
Today my husband said that we need to stop cooking delicious food, otherwise we will never lose weight. But he said it after dinner. For dinner there was this casserole, which he ate half. Of course, you won’t lose weight! In fact, it’s quite simple, but satisfying and very tasty.
