Traditional recipes

Baked chicken with quince and quince puree

Baked chicken with quince and quince puree

It's mega delicious, don't miss the quinces because they have an extraordinary aroma!

  • 3 drops,
  • chicken (thighs and breast),
  • salt,
  • grill seasonings,
  • 2 teaspoons olive oil

Servings: 3

Preparation time: less than 60 minutes

RECIPE PREPARATION Chickens with baked quince and quince puree:

I put 2 quinces (washed well) in the oven over high heat, on an aluminum foil. I left them until they browned nicely and softened.

I put the salted and seasoned chicken on the pot-grill and I put among the pieces of meat and quince slices (or we put the slices in the oven ... I wanted it to be faster).

From the baked quinces I made a puree: I cut the quinces into slices, I removed the stalks (I left the peel because they were well washed before) and I blended the slices until they turned into purees. I added olive oil and a pinch of salt and mixed a little more.

I served the chicken with the cooked quince slices and the quince puree. We also made a salad of tomatoes, cucumbers and lettuce and we served it next to our dish.


/> Quince is a tasty and fragrant fruit and the only one from which nothing is thrown away. After you have made the quince jam, you are left with the shells and stalks from which you can get a delicious quince peel. Ingredients: the shells and stalks left over from quince jam 3-4 apples 1.5 liters of water 1…

/> Quince jam is one of the most fragrant and fragrant jams, with a unique taste and a special color that delights us all. Although it requires a little work, quince jam should not be missing from our pantry. 1.5 kg quince 1 liter water 1 kg sugar 2 lemons 1 orange 2 sugar sachets…


Top 3 quince recipes

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Raw or cooked (cooked or with various dishes), quinces are full of healthy sugars, vitamins (A, B and C), calcium, sodium, iron, magnesium, selenium, fiber and are a good source of antioxidants.

Quinces are used mainly in jams and marmalades, any real housewife has in the pantry at the end of autumn and a few jars of jam and quince compote.

Here are 3 delicious and easy quince recipes:

1. Quince compote

Quince compote, like any other compote, is very easy to make. For 4-5 jars of compote we need 2 kilograms of quince, 3 cups of sugar and half a lemon. The first time we have to wash the quinces well, peel them and remove the spine. We cut them into bigger or smaller slices, I like them bigger, and we put them in a bowl with water with the juice of half a lemon so that they don't oxidize. Put on the fire a pot full of water, in which we add the sugar and let it boil until the sugar melts.

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Add the quinces and let them boil for about 15 minutes. After boiling a little, we put them in the sterilized jars beforehand and add the sugar water syrup over them. Put the lids on the jars and let them boil in the bain-marie for another 40 minutes.

If you make less quince compote, for immediate consumption, you don't need to boil it in a bain-marie, but in the pot directly, for 1-2 hours, depending on how soft you want the quinces to be. Optionally, you can add cinnamon.


2. Quince jam

To make 6-7 jars of jam you need 5 kilograms of quince, a lemon, 2 kilograms of sugar and cinnamon.

Quince jams should be thoroughly washed and wiped well. Put 500 milliliters of water in a large pan and, when it boils, add the two kilograms of sugar. Bring the syrup to a boil and then set aside. Grate the peel of a lemon and squeeze the juice. When all this is done, the "scraper operation" begins. To the two kilograms of sugar go five kilograms of quince.

Put the syrup on the fire again, over a low flame and start scraping the quinces through the large grater. As soon as it gathers a pile of grated pulp, pour it into the syrup. This is to avoid blackening of the quinces, which are very sensitive to contact with air and oxidize very easily.

When all the quinces have reached the pan with the syrup, the fire can be increased. Stir occasionally and let the quince jam boil for about an hour, until all the juice is well reduced and the fruit is cooked.

When the quince jam is ready and the fruit is cooked, add the lemon juice (more or less, according to your taste), and the peel. Stir and leave everything on the fire for another minute or two. Quince jam is ready. In order to keep it without problems, the best solution is to put it in jars while it is still very hot. Before placing the lid, sprinkle a teaspoon of cinnamon powder on top of the quince jam as evenly as possible. The effect is twofold. Cinnamon prevents the appearance of mold (a common situation in all homemade jams, because they do not have any preservatives) and gives a fine aroma to the jam. Cinnamon is the most effective and useful natural preservative. After you put the cinnamon, put the lids on the jars and you're done.


2. Quince puree

For quince puree you need 2-3 quinces, 5-6 teaspoons of sugar, juice of half a lemon and 100 ml of water.

Quinces are very sensitive and oxidize quickly, so it is good to work as soon as possible. We peel them and put them in the food processor, cut into pieces. Sprinkle them with lemon juice. We grind them as finely as possible. You can also use the manual grater.

Add water and sugar and put the grated quinces to boil over low heat for about 30 minutes, stirring constantly. You can add a little more water if needed. If the quinces seem sweet enough, you can give up sugar. After the puree has cooled, it can be stored in the refrigerator in a hermetically sealed jar for a few days.

It can be served simply, with toast, biscuits or can be used as a cake filling.


Quinces - nutritional content

Quince (Cydonia oblonga) is a golden yellow fruit, "with yellow chicken fluff", with a strong smell of apples and pears, as they are part of the same botanical family of which apples and pears are part.

The fruit is native to southwest Asia.

It is extremely rich in potassium, iron, fiber and Vitamin A. Quinces also contain phosphorus, copper, selenium, zinc, magnesium, calcium and folic acid, Vitamin B and C.

Quinces have a strong aroma, strong flesh and an astringent taste, so they are not usually eaten raw.


Quince ripe with cinnamon

Baked quince with cinnamon & # 8211 a delicious dessert that you can prepare immediately at home. Perfect aroma for cool autumn days. See the steps you need to follow for the tastiest cinnamon baked quinces.

Recipe for baked quince with cinnamon:

Quinces are the specific fruit of autumn and, fortunately, can be eaten in many ways. As such, due to the multiple benefits for the body, but also as a jam, jam or quince. Baked quinces have a special flavor, so learn how to prepare them with a drop of cinnamon.

1. Wash and cut the quinces in half, horizontally. Remove the seed box and then place the quinces in the baking tray.

2. Insert a clove into each quince and then fill the seed box with a teaspoon of honey, sprinkle with cinnamon, put a piece of butter and sprinkle a teaspoon of sugar.

3. Pour a little water into the tray and put the quinces in the oven for an hour. From time to time, sprinkle the quince with the juice from the tray.

The recipe for baked quince with cinnamon is ready and can be served immediately as it cools.


Quince jam

I found this recipe on the net as being traditional in Spain, it's called membrillo and they consume it with a sheep's cheese called Manchego. But as far as I remember, we used to make this jam, together with the plum one. In the winter we kept it in the pantry, cold, wrapped in paper and when I had a craving for something sweet I cut a cube that was fragrant and slightly chewy.

I reduced the amount of sugar normally required by this recipe, but I don't think you should use more, as much sugar as I put it comes out sweet enough. If I had put more I think the quince aroma would not feel so good. I was a little afraid that using so little sugar the jam would not bind so that I could cut it into pieces, but I don't think that success depends on that alone, but especially on the cooking time and the pectin contained in the quince. It seems I was right, it almost "tied" perfectly.


A quince liqueur, drink and medicine

We do not recommend sugar, but honey. The sweetening is done after the alcohol has soaked the quince pulp very well. The recipe for quince liqueur dates back to the tincture stage of quince and herbs. This aspect cannot be ignored. Timp the maceration, the aromas and the unique taste, make this liqueur an expensive and extremely select drink.

There are many recipes for quince liqueur that can be easily prepared at home, but we are happy to offer you this recipe where we also put basil, thyme, cinnamon, cloves and honey. Only natural ingredients, prepared at home, without vodka or industrial (food) sugar.

If we consider it a drink of the winter season, now it is time ideal to prepare a quince or quince liqueur. I hope I aroused your interest in the benefits of quince liqueur or maybe I aroused your desire to taste this fountain of flavors!


Quince peel

Ingredient:

2 kg quinces small, yellow, well cooked

Method of preparation:

Wash and cut the quinces, including the peel, into quarters or cubes. Put water in a saucepan and add the quinces in it. Put the fruit to boil, over low heat, until it drops more than half. Strain the juice through a sieve or gauze.

Mix the syrup obtained with the sugar and boil everything, over medium heat, for 20-25 minutes, until a thick sauce is formed, which after cooling, becomes what we traditionally call pellet. It can be seasoned with vanilla or lemon during cooking, according to preference.


Quince wash, wipe with an absorbent towel, then cut in half, remove the box with seeds, cut slices 1.5 cm thick, soaked in a large and capacious teflon pan (we will use it until the end) with butter and the oil heated, taking care to turn them constantly.

After they have softened, we take them out quince slices in a bowl, then sprinkle with lemon juice (so as not to get that brown color).

Onion cleaned and cut fish, add it in the remaining butter, sauté (until soft), then take out separately in another bowl.

Chicken meat cut large strips (or veal muscle ), we add it to the frying pan, for approx 10-15 minutes (taking care to turn it on both sides, until they get a brown color).

Separated in another pan we will prepare the sauce, adding 30 g butter to heat it, then the sugar which we leave at burned until he gets one golden color, extinguished with dry red wine (letting it boil again until the caramelized sugar dissolves), adding soy sauce in which I dissolved food starch, letting it boil further, until sauce it becomes the consistency of a thinner cream.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

In this S.O.S add quince slices, blueberries, letting it boil 5 minutes (as long as the blueberries will leave their sour taste in the sweet sauce), then seasoned with salt, pepper to taste.

a heat resistant vessel (round or rectangular), put & # 8222patul & # 8221 de sauteed onions. pieces of chicken (or veal medallions), We transfer quince sauce, put the dish in the preheated oven at 180 degrees for 30 minutes (until the sauce thickens and the meat will take on all its flavors).

This delicious chicken (or veal) dish with quince can be served hot and cold.

Tricks and ideas

For a fasting option, you can remove the meat and use a cous-cous garnish instead.


Baked chicken with quince and quince puree - Recipes










By http://retetegg.blogspot.com/

Today I have a more special recipe for you, with seasonal fruits and a lot of flavor.

Inspired by Cat Kitchen who had a pork chop stuffed with quince on the blog yesterday, I went to the market to get quince and to think about what to prepare with them, definitely something delicious. Her recipe was wonderful, but I wanted to do something a little faster, because my hungry boyfriend was coming and I was in a time crisis.

I put the salted and seasoned chicken on the pot-grill and I put among the pieces of meat and quince slices (or we put the slices in the oven. I wanted it to be faster).

From the baked quinces I made a puree: I cut the quinces into slices, I removed the stalks (I left the peel because they were well washed before) and I blended the slices until they turned into purees. I added olive oil and a pinch of salt and mixed a little more.

I served the chicken with the cooked quince slices and the quince puree. We also made a salad of tomatoes, cucumbers and lettuce and we served it next to our dish.


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