How to Make Tzamik Potatos (Apricot Nut Milk) | HUNZA, Pakistan food
This is probably the best potato soup I've ever had.
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Apricot Caramel Delight: A Luscious Pie Recipe
Meet the creator behind this luscious treat, @sveta_prosto_, whose kitchen magic turned apricots into a caramel dream pie. We stumbled upon her delicious recipe and couldn't resist giving it a try. The result? A pie with a tender crust harmoniously paired with sweet, caramelized apricots that will tantalize your taste buds. We're excited to share this culinary adventure with you!
???????? Ingredients (with Imperial conversions):
• Apricots: 280g (9.9 oz)
• Flour: 130g (1 cup)
• Butter: 70g (5 tbsp)
• Sour cream, 20% fat: 80g (1/3 cup)
• Lemon zest: 8g (2 tsp)
• Sugar: 160g (3/4 cup) - adjust to 80-100g (1/3 - 1/2 cup) if you prefer less sweetness
• Vanilla sugar: 15g (1 tbsp)
• Eggs: 2
• Baking powder: 1 tsp
• A pinch of salt For the caramel syrup:
• Sugar: 180g (6.3 oz)
• Water: 80ml (1/3 cup)
???? Recipe Evaluation: As a home baker, I judge this recipe on ease, flavor, and texture. The dough is delightfully easy to handle, and the caramelization of the apricots brings a depth of flavor that is simply divine. The texture? A perfect balance between the softness of the fruit and the slight crunch of the crust. My rating: 9/10 - a must-try for any sweet tooth!
???? Key Cooking Nuances: Pay special attention to the caramel syrup; it's the heart of this pie. Cook it until it's amber-hued and fragrantly caramelized, but be vigilant – there's a fine line between perfect and burnt. Also, the lemon zest provides a subtle but essential lift to the overall flavor profile.
???? List:
1. Preheat oven to 180°C (356°F).
2. Grease a 22cm (9-inch) pan with butter or oil; optionally line with parchment.
3. Prepare apricots: wash, dry, halve, and pit. Arrange snugly, cut-side up, in the pan.
4. Make caramel syrup: Combine sugar and water in a saucepan, cook until amber-colored.
5. Pour syrup over apricots in the pan.
6. Cream butter and sugar; add eggs, sour cream, vanilla sugar, and lemon zest.
7. Sift in flour, baking powder, and salt. Fold until smooth.
8. Pour batter over apricots.
9. Bake for 40-45 minutes. Let stand for 15 minutes, then invert onto a plate. Optional: dust with powdered sugar.
10. Enjoy your delectable apricot caramel pie!
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Craving Something Sweet? Try Making This Delicious Apricot Cheesecake for Breakfast!
In this video I will show you how you can diversify your usual breakfast! This incredible cheesecake recipe will surprise you! You haven't tried this yet!
Cottage cheese: 300 g
1 Egg
Cracked apricots: 40 g
Flour: 2 tbsp
Sugar: 1 tbsp
Flour or cornmeal: 1 tbsp
Vanilla sugar or extract: 0.5 tbsp
Sour cream: 1-2 tsp.
Almond flakes optional
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Apricot cupcake | Dried apricot muffin recipe
Apricot cupcake is a breakfast muffin recipe made with dried apricots, all-purpose flour and usually served with honey or maple syrup topping and coffee.
Ingredients:
¼ cup butter(room temperature)
¼ cup sugar(granulated)
or
½ cup powdered sugar
¼ cup yogurt(non-sour)
1 tsp vanilla essence
1 ½ cups plain flour
½ tsp baking powder
1 pinch salt
100g dried apricots
¼ cup warm water(approx.)
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Apricot Cake Recipe | Fruits Cake Recipe | Aprikosen Kuchen Rezept
Ingredients:
1 egg
1/2 cup flour
1/3 cup sugar
1/4 cup oil
1/4 cup milk
1/2 tsp baking powder
1/2 tsp vanilla essence or vanilla powder
a pinch of salt
apricot as needed
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Apricot Walnut Rugelach -- a Cookie That Wants to Be a Pastry
Apricot Walnut Rugelach -- a Cookie That Wants to Be a Pastry
00:00 Intro
01:06 Dough
03:23 Prepping the filling
04:18 Rolling out the dough
06:12 Filling and rolling into logs
07:48 Baking and slicing
Makes 40 cookies
The Dough (make at least 1 day before baking):
284g unbleached all-purpose flour
1/2 tsp table salt or 1 tsp Diamond Crystal Kosher salt (2.8g using a 0.01g precision scale)
2 tsp sugar (8g)
226g unsalted butter, sliced 1/4 inch thick, kept cold
226g cream cheese, sliced 1/2 inch thick, kept cold
If your food processor is smaller than 10 cups, divide all ingredients in half and make the dough in 2 batches like I do in the video. Put the flour, salt, and sugar into a food processor and process for 10 seconds to combine. Add the butter and cream cheese and pulse in 1 second intervals until the mixture looks like couscous (about 15 one second long pulses). Turn the mixture out into a bowl and squeeze very firmly with your hands until it comes together into one big clump. If using a large food processor, divide the dough in half. If using a small food processor, repeat with the second batch of ingredients. Shape each piece into a 1.5 inch thick rectangle that is roughly 5 by 3 inches. Wrap in plastic and refrigerate overnight. The dough can be kept in the fridge for 5 days or frozen indefinitely.
The Filling:
Note about cinnamon sugar: The original recipe called for the cinnamon sugar mixture inside each log of rugelach and a little on top. After further testing I found that I like it on top of the logs, but prefer a dusting of cinnamon without the sugar inside the logs to reduce sweetness. If you only want the cinnamon sugar mix for the top, combine 12g (1 Tbsp) sugar with 1/4 tsp cinnamon.
320g apricot preserves (about 1 cup)
160g golden raisins, chopped (about 1 cup)
120g walnuts, chopped (about 1 cup)
50g granulated sugar + 1 tsp cinnamon, mixed well (see the note above)
Zest of 1 lemon and 1 orange, removed with a vegetable peeler, sliced, and minced
Milk for brushing cookies
Line the bottom of a half sheet (13x18x1 inch baking sheet) with parchment paper.
Cut the dough into 2 pieces that are half the thickness of the original piece (still 5 by 3 inches, but now about 2/3 inch thick). You should end up with 4 rectangles of dough. Chill the pieces you are not working with, wrapped in plastic wrap. Roll out each piece of dough as shown in the video to end up with a rectangle that is roughly 12x8 inches. Stack the rolled out pieces on a prepared half sheet and keep in the fridge until ready to fill.
Arrange 1 dough rectangle on the work surface with a long side facing you. Spread 1/4 cup (80g) preserves evenly over the dough with an offset spatula leaving 3/4 inch border on all sides except for the one facing you. Sprinkle the dough with a quarter of the raisins (40g), a quarter of the walnuts (30g), not quite a full tablespoon of cinnamon sugar (or just cinnamon), and a quarter of the zest.
Roll up the dough tightly into a log. Seal and trim the edges and crimp with a fork. Repeat with the remaining 3 pieces of dough. Place the logs seam side down onto the prepared half sheet.
Brush the logs with milk and sprinkle with the remaining sugar (if you are short on cinnamon sugar, add another teaspoon of sugar to the mix). Chill for 30 minutes. Put the oven rack in the middle position and preheat the oven to 350°F (180C).
With a sharp knife, make 3/4-inch-deep cuts crosswise in the logs (not all the way through) at 1-inch intervals.
Bake until golden brown, 45 to 50 minutes rotating the pan 180 degrees halfway through. Cool to warm in the pan on a rack, about 30 minutes, then transfer logs to a cutting board and slice all the way through. If some of the filling leaked out during baking, don't panic. It usually ends up around the logs, not underneath. Carefully, scrape it off when transferring the logs to the cutting board.
Ideally, serve while still warm. Leftover cookies can be stored in an airtight container at room temperature for several days. Can be rewarmed for a few minutes in a 350F oven.
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