It is quite possible that summer will come someday in the middle zone. This means that it still makes sense to supply bread kvass. It will take at least a week to prepare a good starter, and as forecasters promise, by that time the air temperature should rise above 20 C (daytime).

How to prepare sourdough for
homemade bread kvass

Ingredients:

• 2 liters of cold water;
• 0.5 loaves of Borodino bread or 100 grams of rye flour + 100 grams of rye bread;
• 4 tablespoons granulated sugar;
• 3 grams of yeast.
• Preparation time - 5-6 days

How to put kvass:

Fry the flour or pieces of bread until they darken (but do not char; with black bread it is sometimes difficult to tell whether it is just toasted or already burnt).

Dissolve yeast and 1 tablespoon of granulated sugar in lukewarm water.

After 10 minutes, add a third of the flour or breadcrumbs.

Drain almost all the water, add the same amount of fresh water, another spoonful of sugar and another third of crackers or flour with crackers.
And insist again for a couple of days.
Drain again, add the remaining crackers (or flour with crackers) and sugar. And fill it with fresh water again.
During this time, the sourdough will lose its insolent yeasty taste and unpleasant bitterness and it will be possible to use it for drinking kvass. To do this, once every 1.5-2 days, you will need to add water, sugar to taste and a large handful of fresh rye crackers to a three-liter jar with the prepared starter, first removing some of the old soggy ones that have sunk to the bottom. For taste you can add raisins, mint, ginger, honey...

Good afternoon, dear readers of my blog!

Pancakes get their name depending on the flour that is used to prepare the dough: wheat, corn, buckwheat, rye, semolina, etc. The list could take quite a long time; the basis can be very diverse.

Pancakes also differ in the technology of their preparation: for example, in addition to classic pancakes, there are custard pancakes, and there is a “monoblin”. And you can eat them in different ways. The most popular ways are to serve pancakes in tandem with sour cream, jam or honey, so that you can dip them in, and also to serve pancakes with a filling already wrapped in them for every taste.

Less commonly used is the method of introducing the filling directly into the dough or during baking - preparing pancakes with seasonings. They also come in a variety of varieties: sweet, vegetable, cheese, etc.

There is another type of pancakes that can be called pancake pies or cakes. The idea is this: ready-made pancakes are laid out one on top of the other in a stack, and a variety of fillings are placed between them, most often meat or, on the contrary, sweet.

Before serving, such pancake pies must be greased on the sides with a mixture of milk, flour and eggs and baked in the oven for a while.

Cooking Italian pancakes with berry sauce and mascarpone

We will need:

• 300 g flour
• 3 tbsp. spoons of milk
• 150 g butter
• 2 eggs
• 1 tbsp. spoon of sugar
• 500 g mascarpone cheese
• 400 g berries to your taste
• 100 g sugar
• 30 g butter

Preparation:

Step 1. Remove the butter from the refrigerator until it melts and becomes soft.

Step 2. Add sugar and salt to the eggs, beat with a whisk until foam appears.

Step 3. Pour a third of a glass of milk and melted butter into them. Mix everything together thoroughly.

Step 4. Sift the flour. Pour it into the egg-milk mixture in small portions, stirring constantly to prevent lumps from appearing. The dough should be homogeneous.

Step 5. Pour the remaining milk into the mixture and mix everything thoroughly, then leave the dough to rise for 15-20 minutes.

Step 6. Put the cast iron frying pan on high heat, preferably with salt. Remove the salt and grease the pan with vegetable oil. Bake the pancakes on both sides until golden brown. Place the prepared pancakes in a stack and cover the top with a towel to keep them warm.

Step 7. Prepare berry sauce. To do this, melt the butter and dissolve the sugar in it.

Step 8. Add berries to the oil and fry everything in a frying pan for three minutes, stirring constantly.

Step 9. Place 1 tbsp in the center of the pancake. spoon mascarpone and fold into a triangle. Do the same with all the pancakes. Divide into serving plates. Before serving, pour over warm berry sauce. Dessert is ready!

Bon appetit to you and your loved ones!

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See more posts (recipes):

Barrel cucumbers in jars

Salad with eggplant, mayonnaise and tomatoes

Universal eggplant salad with beans

Lecho recipe without preservation

Pickled cucumbers in cucumber-apple juice

In the Italian region of Lombardy, mascarpone cream cheese began to be produced. Now this product is used to prepare sandwiches and various dishes, including pancakes. You can also add sweet or salty additives to this curd product, which means the filling for the pancakes will be salty or sweet.

Ingredients

To prepare delicious pancakes with mascarpone, you need to prepare the ingredients:

• one and a half glasses of premium or first grade wheat flour,
• one egg,
• you can take one and a half to two glasses of water, and instead of water you can use milk or mix half the water and milk,
• mascarpone needs 100 - 150 grams (half a glass or more),
• two tablespoons of butter and one or two tablespoons of vegetable oil.

Additionally, vanillin can be used in the pancake dough, and chopped salmon, herbs, or fruit can be used for the filling, depending on whether the pancakes are salty or sweet.

The recipe makes four servings and the cooking time is 30 minutes.

Cooking

Preparation

1. Pour sugar into a deep bowl, sift flour over the sugar, during sifting the flour will absorb air and the pancakes will taste better. At this stage, you can add vanillin or vanilla sugar for flavor, if you think necessary.
2. Add about a tablespoon of vegetable oil, an egg, and, stirring with a mixer or blender, pour water (milk or a mixture of water and milk) in a thin stream. Mix well so that there are no lumps.
3. Heat a frying pan, melt the butter in it and pour three or four tablespoons of batter onto one pancake, the amount of batter depends on the size of the frying pan. Frying time is 30 seconds on one side, and 30 seconds on the second.

Place the pancakes on a wide plate, wait until they cool, add the desired filling and make an envelope, triangle or roll.

The benefits of cream cheese

Mascarpone is made from cream to which a starter is added, cream from cow or buffalo milk is heated to an average of 80 degrees, white wine vinegar or lemon juice is added. Juice and vinegar are poured in so that the cheese begins to curdle.

The energy value of mascarpone is about 400 kilocalories per 100 grams of product. This curd product contains a lot of vitamins - A, CC, B, D, PP, as well as microelements - iron, calcium, magnesium, sodium, phosphorus. The beneficial substances in cheese help the absorption of vegetables and fruits, which are usually consumed together with cheese. Mascarpone fats have a particularly important role in digestion, which in the dry residue can be up to half of the weight.

Thanks to fats, cheese is similar to cream, so it is sometimes used to replace butter (when making sandwiches), and it is also used in desserts, such as tiramisu and gorgonzola. Mascarpone is similar in consistency to very rich sour cream, therefore, in the absence of this exquisite Italian product, in extreme cases it can be replaced with thick sour cream.

I tried this dessert a long time ago in one of the coffee shops. Pancake bags with delicate mascarpone cheese cream were served on a wide flat plate in a sweet sauce of berries and wine. Each pouch was placed in the center of the plate and the sauce poured around the pouch was garnished with whole berries. It was not only very beautiful, but also incredibly tasty! Then I didn’t even think that I would ever want to repeat this delicious dessert myself, but apparently the time has come!

In fact, there is no particular difficulty in preparing pancake bags with mascarpone and berry sauce; the main difficulty here is to beautifully assemble the pancake bag. What’s also good is that you can use frozen berries for the sauce; I had cherries, raspberries and mulberries frozen from the summer. That dessert contained cherries, raspberries and blackberries, so not only in appearance, but also in taste it will be almost identical. Therefore, we take the necessary products and prepare.

First, let's bake pancakes. You can bake pancakes according to your favorite recipe, but I’ll show you mine. These pancakes were enough for me not only for this dessert, but also for other pancake bags, which you can see in my next recipe. Sift flour into a bowl, add eggs, sugar and salt, stir with a whisk.

We begin to pour in the milk, mixing with the flour from the edges of the bowl. I like to add the milk at the end so I can control the consistency of the dough. If necessary, you can add a little more milk.

Let the finished dough rest for 15-20 minutes and start preparing the sauce from berries and red wine. While the dough was being prepared, the berries defrosted a little, put them together with the juice in a bowl, add sugar, sweet red wine and put on the fire. Boil them at a low boil for 7-10 minutes, stirring constantly. The alcohol will evaporate during this time, but the taste of the sauce will be brighter. If the cherries are very sour, you can add a little more sugar - in general, rely on your taste. My cherries were so sweet that I even thought about adding a little lemon juice.

And one more thing: leave just a pinch of pancake flour, and if the berries have released a lot of juice and the sauce has not thickened in a short time, add this flour to the sauce and stir. The consistency of the sauce should not be too thick so that it can be poured. Remove the bowl from the heat.

Now let's start baking pancakes. By the way, this time I did not use vegetable oil in the dough, but greased the pancake pan with a piece of lard. If you are used to adding butter to the dough, then add as usual and stir. We bake the pancakes on both sides until golden brown.

Afterwards we will make the mascarpone cream. Place the cheese in a bowl, add powdered sugar and beat with a mixer until fluffy. I use 10% of the cheese’s weight as powder; it’s not worth more, because pancakes and especially the sauce are sweet.

Now we make the bags ourselves, for which we put the pancake in a bowl and put whipped mascarpone in the center. Since the edges of the pancake are at the top, it will be very convenient to collect them and tie them with a string of cheese.

These are the pancake bags with mascarpone cheese and berry sauce.

We serve them immediately. We take dessert plates, pour the sauce into them, place a bag in the center and arrange the berries in the sauce. Such a beautiful dessert can be prepared not only for Maslenitsa; it is perfect for finishing a romantic dinner. Do you agree? Bon appetit!

Russian pancakes are so tasty that other nations gladly adopted them, making them an independent element of their cuisine. It turns out that pancakes and pancakes are popular even in Italy, where they came up with the nationally consonant name mascarpone and are served with the same cheese and berry sauce. The recipe for a dish with mascarpone is designed for 4-6 servings. To make mascarpone pancakes you will need: half a kilogram of cheese […]

Ingredients

400 grams of frozen berries (any, but preferably assorted),

100 grams of sugar,

30 grams of butter,

half a kilogram of mascarpone cheese,

700 milliliters of milk,

300 grams of wheat flour,

150 grams of butter,

1 table. spoon of sugar,

12 tsp. spoons of salt.

Russian pancakes are so tasty that other nations gladly adopted them, making them an independent element of their cuisine. It turns out that pancakes and pancakes are popular even in Italy, where they came up with the nationally consonant name mascarpone and are served with the same cheese and berry sauce. The recipe for a dish with mascarpone is designed for 4-6 servings.

To make mascarpone pancakes you will need:

half a kilogram of mascarpone cheese, 700 milliliters of milk, 300 grams of wheat flour, 150 grams of butter, 3 eggs, 1 table. spoon of sugar, 12 teaspoons. spoons of salt.


For the sauce for mascarpone pancakes you will need:

400 grams of frozen berries (any, but preferably assorted), 100 grams of sugar, 30 grams of butter.

The process of making mascarpone pancakes

Mix sugar, salt and eggs thoroughly in a bowl. Add a third of the warm milk (from the recipe norm). Add the sifted wheat flour into the egg-milk mixture in portions, stirring evenly all the time and trying not to leave lumps: the batter will be ready when there is not a single unmixed lump left in it.

Next, pour the remaining heated milk into the resulting mixture and stir everything again (it is important to pour it in a stream). Heat the butter. Heat the frying pan, grease with oil and bake the pancakes, frying on both sides until golden brown (the pancakes should be thin). Place the finished pancakes on a plate, brushing each one with butter to prevent sticking.


Then prepare the sauce. To do this, melt the butter in a frying pan and add sugar to it. When it dissolves, add frozen assorted berries and fry for two or three minutes. Before serving, heat the pancakes in a frying pan, placing 1 pancake on each pancake. spoon of grated mascarpone cheese. We form pancakes into bags, pinning the top with a toothpick. Place on a plate and pour over sweet berry sauce.