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Pork roll with nuts and candied fruit

Pork roll with nuts and candied fruit

A roll with nuts, apricots and dehydrated tomatoes is a more special appetizer but very suitable for a large plate with appetizers.
From the beginning I tell you that the filling is not a tied one, that's why to cut the roll you need a very sharp knife or you can put an egg and a spoonful of breadcrumbs in the filling to tie the composition.
I wanted the aroma of roasted walnut to feel very strong and to remain as crunchy as possible.

  • 500 gr pork tenderloin
  • 100 gr roasted and coarsely chopped walnuts
  • 100 gr sliced ​​dehydrated apricots
  • 5-6 pieces of sliced ​​dehydrated tomatoes
  • salt
  • pepper
  • nutmeg
  • 1 tablespoon olive oil.

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Pork roll with candied nuts and fruits:

We beat the meat with the meat hammer until it is like a schnitzel, but we will get one piece. Grease it with olive oil and season it with salt, pepper and grated nutmeg and let it sit for a while.

Coarsely chop the walnuts and fry them over high heat in a pan.

Sprinkle walnuts over the meat, apricots cut into thin strips and tomatoes.

Roll the meat as tightly as possible, taking care to fold the heads so that the composition does not come out.

Place the roll in a tray, season with salt and pepper on top and put in the preheated oven at 180 degrees for 30 minutes.

Let cool and slice carefully.

Tips sites


add 1 egg and 1 tablespoon of breadcrumbs to the composition to cut nicely if desired

Cake with coconut and candied fruit

I think you already know that coconut cakes are my and my family's favorites.
Anything I make sweet with coconut would be successful.
Every time I try to please them, so does this one cake with coconut and candied fruit it was eaten to the last piece.
It's a spooky cake that can be made for the winter holidays and more.
If you try it, it will definitely be appreciated by guests and family.

Coconut cake and candied fruit-Ingredients

200 g butter 82% fat
150 g brown (or white) sugar
5 matching eggs
300 g flour
3 lg black cocoa
5 lg milk
10 g baking powder
1 l milk
9 tablespoons fine gray
300 g butter
300 g sugar
300 g coconut
candied fruits of your choice
(papaya, pineapple, apricot etc)
vanilla or coconut essence
3 lg sugar
250 ml of milk
200 g chocolate
50-70 ml liquid cream
50 g white chocolate

Coconut cake and candied fruit-Preparation

Mix the soft butter with the brown sugar until it foams well, then add the milk and eggs one by one until you incorporate them all.
Sift the dry matter over the resulting composition (flour, cocoa, baking powder and a pinch of salt)
Incorporate with light movements until you get a homogeneous dough.
Divide the composition in two and spread it on a sheet on a tray (42/30 cm) lined with baking paper.
Bake each sheet for about 15-20 minutes on the right heat.
Let the sheets cool and in the meantime prepare the syrup and cream.
Lightly caramelize the sugar and quench with milk.
Boil until the caramel sugar dissolves.
Leave to cool
Milk, semolina, sugar and butter are boiled in a thick-walled pan.
Boil over low heat, stirring constantly until the semolina is cooked, the composition acquiring the consistency of a thick cream.
Add the coconut and candied fruit and incorporate well, then remove from the heat.
It is flavored with vanilla or coconut essence.

Coconut cake and candied fruit-Assembly

Remove the paper from the two sheets on the counter, place the first sheet in the tray in which I baked the sheets, lightly syrup with the caramel milk syrup then spread half of the cream while it is still hot.
Put the second sheet, press well, syrup and then spread evenly the second layer of cream.

After it has cooled, glaze it in melted chocolate icing mixed with whipped cream until it becomes fluid so that it can spread.
Immediately draw horizontal lines with melted white chocolate and with the help of a toothpick we give shape as in the picture.
Leave the tray cold for a few hours after which it can be portioned.

Pork roll with nuts and candied fruit - Recipes

Champagne and biscuits

Salmon tartare
Manchurian caviar
Smoked duck breast fans with prunes
Schweitzer mosaic roll with berries
Gascastropit liver hazelnut with brandy
Beef carpaccio with rocket scale
Seafood meatballs
Basket of vegetables with shrimp and fresh basil

Mediterranean rainbow (salmon, sea bream, shrimp and squid) with lamiae sauce and aromatic herbs on rocket bed, accompanied by natural potatoes and broccoli sauces
Baked quail with mosaic of kale and green cucumber / optional with sauerkraut

Fantasy of beef, pork, chicken, fresh herbs served with pomegranate sauce and grilled vegetable nest

Peanuts, Pretzels, Assorted Fruits

Mineral water, Flat water
Pepsi range juices
Orange juice, red oranges, peaches, apples

Champagne served on the cake
Peanuts, Pretzels, Assorted Fruits

There are standard offers in the wedding menus, but they can be customized to be exactly to your liking.

Wedding Menu II

Champagne and biscuits

Festive rolls of Prague ham, cheese paste and walnut
Waldorf salad on lettuce leaf
Dobos fantasy
Cream of smoked fish and green olives on a bed of lemon
Sibiu salami roses
Turkey quail with quail egg
Chicken breast and mushroom roll
Sesame meatballs
Tomato water lily with eggplant salad
Assorted mozzarella and olive skewers
Green cucumber

Salami fillets with leek sauce garnished with mashed potatoes and sauteed broccoli
Turkey cabbage rolls in cabbage leaves with triangle of polenta and ribs, garnished with sauerkraut and dill, tomato slices, sour cream and hot peppers
Duet of breaded pork tenderloin and turkey breast served with Romanian potatoes

Peanuts, Pretzels, Assorted Fruits

Mineral water, Flat water
Pepsi range juices
Orange juice, red oranges, peaches, apples

There are standard offers in the wedding menus, but they can be customized to be exactly to your liking.

Wedding Menu III

Champagne and biscuits

Spread with manicure caviar
Turkey gallantine with almonds
Homemade roll of cheese, bell peppers and olives
Chorizo ​​salami roses
Cucumber sofas with cream cheese
Chicken specialty with candied apricots and plums
Smoked salmon bows on a lemon bed
Assorted skewers made of fine cheeses, cherry tomatoes and olives
Bell pepper stuffed stuffed with salad of vegetables, chicken and beets
Roast beef on orange slice

Baked salami roll in lime sauce in the oven on a grilled salmon fillet sofa, garnished with baked apples and roasted apple
Romanian potpourri from sarmalute in cabbage leaves and sarmalute in beef leaves with polenta triangle served with homemade sour cream and hot peppers

Poultry roll with wild mushroom prank and pork fillets in bacon mantle with butter hazelnut with flavored greens sauce and gorgonzola sauce served with baked potatoes with rosemary

Peanuts, Pretzels, Assorted Fruits

Mineral water, Flat water
Pepsi range juices
Orange juice, red oranges, peaches, apples, espresso

There are standard offers in the wedding menus, but they can be customized to be exactly to your liking.

Rose flower water 500ml

Rose flower water is a versatile product with uses both in gastronomy and especially in cosmetics and even aromatherapy.

Familiarization with rose flower water

Rose flower water is obtained by steam distillation of rose petals. The liquid obtained is slightly colored, with a fresh and fragrant smell, which is why it is also used as a perfume for a discreet floral note on the skin.

Rose flower water has beneficial properties on the body and it is interesting that it can be used in various ways, from its use in the cosmetics industry, to its use for culinary or even therapeutic purposes.

Rose flower water is a sought-after product for hygiene and facial care, as it is a natural ingredient that provides excellent toning and invigorating for all skin types. It is also known that it has anti-inflammatory, antiseptic, anti-irritant, tonic and invigorating properties, being ideal for the care of especially sensitive skin with problems such as redness, acne. For use, it should only be applied in its pure state on the face using cleansing discs or it can be sprayed on the body as a cooling spray.

It can also be added to homemade creams or body lotions. In addition to skin care, you can also prepare natural lip balm from the mixture of rose water with lightly heated honey. The same mixture can be used for hair, giving it shine and strength.

Also, the specific floral scent has a calming, calming effect, so it is also used in aromatherapy for its calming properties, helping to relax the senses, improve mood and be beneficial for a restful sleep.

Rose flower water in the kitchen

The water from the rose flowers stands out due to its sweet taste and the delicate floral aroma that it gives to the dishes. Therefore, it can be used in a variety of desserts, especially as an ingredient in the preparation of specific oriental sweets.

It can be successfully included in ice cream recipes, in puddings, cakes, pies, tarts, sorbet and muffins, being a good substitute for vanilla. You can also add a few drops of rose flower water in jams and jam, especially the assortments of strawberries, peaches and raspberries.

Pork roll stuffed with candied apricots

The famous chef Petrisor Tanase proposes us a delicious pork roll recipe that will raise you to the rank of super-cook in the eyes of your loved ones. Don't worry! Preparation is not complicated!

Preparation time: 1h 30 min.
4 - 6 servings

Chicken roll with prunes and almonds


  • 2 kg boneless pork breast
  • 1 sliced ​​onion
  • 1 sliced ​​carrot
  • 150 ml white wine
  • string for tying.

Ingredients for the filling:

  • 200 g minced meat
  • 100 g dried apricots, cut in half
  • & frac12 teaspoon of coriander berries
  • 1 or
  • sare, pepper Mikado.

Note: The special ingredients in this recipe are available in Lidl stores

Method of preparation:

1. Mix the meat for the filling with the spices (salt, pepper and coriander) and the egg.

2. Spread the pork breast and grease it with meat paste, add the candied apricots and roll it, then tie it with string.

4. After browning, add the wine, cover the bowl with aluminum foil and leave it in the oven for another 20 minutes at a temperature of 150 ° C.

Apple cheese with nuts and dried fruit!

Here is a simple recipe for apple cheese, one of the tastiest apple desserts. You can prepare it without sugar, with thyme. To understand its true taste, it would be good to let the cheese mature for 2-3 months.


-sugar: 15-25% by weight of apples

- cloves, nutmeg, ginger - optional

-nuts, dried fruit, candied fruit - optional.


1. You can use damaged apples or vines, but not be wormy.

2. Wash the apples, dry them, remove the stalk with seeds and cut them into slices, directly into the pan, sprinkling the layers with 1/3 of the sugar.

3. Cover the pan with a lid, put a weight and wait for one night, during which time the apples will leave.

4.Take the apples to a boil. If you want a smooth-textured cheese, boil all the apples, if not, then keep a quantity of apple slices (about 10%), which you will add later.

5. Apples can be cooked in 2 ways:

drain the juice, boil it twice, turn it again in the apple pan and put everything to boil

-Put the pan with apples and juice to boil.

6. Bring the syrup to the boil, reduce the heat so that it boils slowly, and boil the apples until they are ready.

7. Pass the apples through a sieve or pass them with a vertical blender, adding the remaining sugar.

8. Boil the puree 3 times over high heat, if you mix it continuously, or over low heat, if you mix it periodically. You can also boil it with breaks, ie when you have time, until you get the necessary consistency: the puree becomes dense, viscous, darker in color and less homogeneous. The puree should not bubble, just remove steam.

9. At this stage, you can add spices, nuts, fruits and apple slices, kept at the beginning, cut in half.

10.Mix and boil the composition for another 15-20 minutes, stirring constantly.

Advice. Check that the composition is ready as follows: put a little puree on a piece of gauze, gather the edges, then unwrap the gauze and, if it is easily removed, it means that the puree is ready.

11. Line a bowl with 4 layers of damp gauze, transfer the composition, distribute it so that no gaps remain, and leave the cheese in the bowl or transfer it to a chopper.

12.Put another shredder or a plate and a weight on top. Leave the cheese for a few hours or overnight.

Advice. While the cheese is hot, place a lower weight, and after it cools, use a larger one. We used a weight of 5l because we have 2 cheese wheels, if you have only one wheel, then the weight must be 2 times smaller.

13. Line the shredder with baking paper, remove the cheese from the gauze and transfer it to the baking paper. Let the cheese dry. The drying period varies between 2 days and a few weeks, depending on the thickness of the cheese wheel, how well you cooked the cheese, the humidity of the room, etc. During drying, cover the cheese with a thin gauze.

Advice. Check the cheese as follows: press lightly with your finger and, if there is a recess, the cheese should be dry until there is no fingerprint left on the surface.

14. Carefully turn the cheese on the other side once a day: cover the wheel with baking paper, place a shredder and turn the cheese over.

15.When the cheese is dry enough on the whole surface, wrap it in a dry linen cloth and keep it in a dry and well ventilated place.

Cut the cheese as you wish, we prefer very thin slices. The recipe is very interesting and we recommend you try it!

Rectangular trays

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Pork roll with nuts and candied fruit - Recipes

An "exotic specialty" according to a recipe from Libertatea Retete magazine no. 11/2010.

2 kg pork pulp,
200g grated cheese,
200g kaizer,
6 cloves of garlic,
2 tablespoons sour cream,
4 eggs,
4 slices of dry bread soaked in water,
red / green bell peppers,
4 tablespoons oil,
50g hazelnuts,
50g pistachios,
200 ml beer,
1 tablespoon honey,
red peppers and pickles for decoration.

1. The meat is cleaned, washed and cut lengthwise so that it can be rolled. Beat evenly as for snitel.

2. From grated cheese, garlic, sour cream, soaked bread, eggs, salt and pepper to taste,

the filling is prepared. Mix all ingredients well until a homogeneous paste is obtained. If it is too soft, you can add a tablespoon of breadcrumbs. I didn't add more.

3. Spread the filling evenly over the sheet of meat. In the middle of the sheet, long, place kaizer sticks and red / green peppers.

It is rolled and tied from place to place, if necessary. I put it in aluminum foil. in fact, I got two rolls.

There are two other wrapped pieces in the tray, it's also pork steak wrapped in bacon, like here.

4. Heat 2 tablespoons of oil in a pan. Put the roll in the pan, one minute on each side, over high heat, to brown. I skipped this operation. I left it in the oven for an hour, then I took the foil off and I
rolled in rolled nuts and pistachios.

I added honey to the beer,

I mixed well and poured into the rolling pan.
I left it for half an hour and sprinkled it from time to time with the sauce from the tray.

Garnish with slices of green / pickled cucumbers with red pepper / beets or radishes.


I'm already hungry, like every time I come to you. It looks very good and it would look on my table, if you send. with slingshot, hi, hi. Many kisses.

I think it ended very quickly. looks great!

Mamaaaa, yes, what specialties do you do, my dear, and it looks concrete. mmmm. I kiss you and I wish you a beautiful evening.

What a bold combination, I think it was delicious! It looks very good.

Prelepo i ukusno izgleda. Obavezno moram probati da napravim.Thanks

what a show of taste, a very tasty roll! congratulations

I like these rolls so much. as beautiful as they are, as tasty.
A good evening!

Wonderful, elegant. a Sunday menu. Many kisses!

@ Beatrice- thank you, you are a pretty girl, I would send you by plane, if I could afford it. yes & # 39not better do it too, that 's not a big deal? -)

@ Geta- the first roll ended that evening, the second, the next -)

@ Mirela- daaa, I'm going to get my doctorate in rolls. ha, ha. Thank you, I kiss you dearly

@ Vio I thought not much would come out of the bread filling, but the taste was interesting. Pupam belly -)

@ Medi- and I like it, it was very good, indeed the beer gave it a special taste, and the bread filling and pistachios! many kisses

@ Sara- thank you, it was wonderful and elegant. Christmas -) puuup

Congratulations on the way you write here. I admire the fact that you do not write about green horses on the walls, but all the recipes are accompanied by photos of the stages that the recommendation goes through, first through your kitchen.

Your delicious roll! It also looks great!

@ Vitualkid- thank you very much! It's true that I'm also surprised how some have a culinary blog, but they only post the photo with the final product, without writing absolutely any recipe. I try to be useful, but first of all, I try to make good food -)

@ Julia- thank you! I would make another one, but it's like I'm going to have to help my cook again because I'm emptying his bottle -)))))

This roll looks perfect very cute and tasty call to temptation, I stay on your blog I loved it. See you and wish you many blessings, hugs.

Pork roll with nuts and candied fruit - Recipes

a pork tenderloin (approx. 700gr)
200 gr minced pork
100 gr chicken breast cut into small cubes
1 or
2 cloves crushed garlic
1/2 bunch finely chopped dill
a cup of white wine
a cup of hot water
salt and pepper to taste
2-3 tablespoons of oil

4. Roll the muscle, tie it tightly with a food string, from one end to the other, sprinkle it with salt, grease it with a tablespoon of oil, then place it in a tray that I have previously greased with oil. Pour the cup of wine and the hot water into the tray, then put it in the oven for about an hour and a half on the right heat. Every 15 minutes, take out the tray and grease the muscle filled with the sauce from the tray. If the sauce drops completely until the muscle is ready, pour a little more wine.

Blondie with chocolate

What is a "blondie"? A brownie without chocolate! We prepare a hybrid blondie, because it has chocolate, only it is not melted in the composition, but we find it in large and delicious pieces through the cake! Try the recipe Blondie with chocolate, will instantly become everyone's favorite!

In the world of pastry. blondies and brownies are both classified as "cookie bars" or biscuits on the tray. They have a softer consistency than biscuits but firmer than a cake. The ingredients in blondies and brownies are almost identical, the only difference being melted chocolate and vanilla instead of cocoa.

Classically, blondies are prepared with brown sugar, which gives them a specific flavor. What else can we add in blondies? Fresh or candied fruits, hazelnuts, walnuts, etc.

All the ingredients needed for the Blondie with Chocolate recipe are waiting for you LIDL stores. For even more homemade cake recipes, I invite you on LIDL kitchen! Click on the title of each recipe to access the recipe:

Blondie with chocolate - ingredients for 8-10 servings

  • 150g salted butter Pilos
  • 150g old Belbake
  • 2 eggs size L
  • 200g Belbake flour
  • 1 sachet of Belbake baking powder
  • 200g dark chocolate Fin Care

Preheat the oven to 180 ° C. Wallpaper with butter and flour a 21x23cm tray.

Melt the butter, let it cool a bit. Add the brown sugar. Mix with the mixer at high speed for 2-3 minutes.

Add eggs, mix very well. We also add flour and baking powder. Stir until incorporated.

Coarsely chop dark chocolate, using a knife. Add the chocolate to the dough, mix.

Put the composition in the pan, level with a spatula. Bake Blondie with chocolate for 30-35 minutes or until it passes the toothpick test.

Chocolate blondie keeps very well even for a week in the fridge. Before serving, you can put it in the microwave for 30 seconds. It's perfect with a globe of ice cream! May you be the best!

Video: Χοιρινό Μπούτι Ρολό με Μέλι και Μουστάρδα. Άκης Πετρετζίκης (January 2022).