Traditional recipes

Put the quince in the oven

Put the quince in the oven

Quince is cleaned of down, washed, cut into thicker slices,

which are immediately sprinkled with lemon juice.

The chicken legs are washed, deboned and sprinkled with salt, pepper and paprika. Place in a heat-resistant dish and then sprinkle with lemon juice and oil. Place the grated ginger and quince slices on top. Cover the dish with a lid or aluminum foil and bake for 20 minutes. Remove the lid and let it brown for another 10-15 minutes.

Serve immediately.


Method of preparation

We wash the meat well (I wash the meat in very cold water and I keep the bought one a little in cold water with baking soda).

In a bowl, mix the soy sauce, honey, ginger and a tablespoon of oil. With this mixture, grease the meat on all sides and set aside, let it rest.

We cleaned the potatoes, I left them whole because they were medium-sized potatoes, about the size of a turkey egg.

I washed the quinces and cut them into slices about 2 cm thick, I removed the seeds and the hard part from the back.

In a hot pan, put 1 tablespoon of oil and heat the meat a little on all sides to get a nice color. Be careful not to burn yourself.

In a non-stick pan, place the potatoes and quinces on the edge, and the meat in the middle. Above all, we pour the oil from the tray in which all the juices remained.

Put in the oven heated to 180 degrees C, until the meat and potatoes are penetrated (about 30 minutes).

If you have large potatoes, buy from the market, it would be good to cut them so that they can cook at the same time as the meat.


Baked quince - 5 delicious recipes with baked quince

Baked fruit is the ideal dessert for cool autumn days. Because it's quince season, below we tell you five different and delicious recipes with baked quince.

Quinces are the wonder fruits of autumn. No matter how we choose to eat them, raw, dried, in quince jam, quince jam or quince peel, the fruit retains its beneficial properties and acts in a miraculous way for the body's health. Quinces, consumed regularly, are a real natural remedy for the optimal functioning of the liver, but also for the prevention of many types of mental illness. A simple and quick dessert in which quince is the main ingredient. Here are five recipes for baked quince!

Quince recipe baked with cinnamon

Ingredients for baked quince with cinnamon:

4 teaspoons caster sugar 25 g butter divided into four 4 teaspoons honey 2 teaspoons cinnamon 4 cloves 4 medium quince.

Cinnamon baked with cinnamon

Preparation of baked quince with cinnamon:

Wash and cut the quinces in half, horizontally. Remove the seed box and then place the quinces in the baking tray. Stick a clove in 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. 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 quince with cinnamon is ready and can be served immediately as it cools.

Recipe source: Retete.unica.ro

Quince recipe baked with honey

Ingredients for baked quince with honey:

4 large quinces 100 g butter a cup of sugar 3 tablespoons honey a cup of ground walnut cinnamon cinnamon, a sachet of vanilla sugar.

Preparation of baked quince with honey:

The quinces are washed, cut into quarters and peeled and seeded. Subsequently, the quinces are cut into not very thick slices. Grease a baking tray with butter and place the quince slices over which sprinkle sugar, ground walnuts, vanilla sugar sachets and cinnamon. Put the quince tray in the oven. Meanwhile, dissolve the honey in four tablespoons of lukewarm water and gradually add over the quinces in the oven. Leave the tray in the oven until the fruit begins to soften.

Quince recipe baked with red wine

Ingredients for baked quince with red wine:

3 large quinces 50 grams of butter or a tablespoon of fasting oil 100 ml red wine 75 grams of sugar 50 grams of walnut kernel a pinch of red pepper a quarter teaspoon of ground cardamom half a teaspoon of cinnamon.

Preparation of baked quince with red wine:

Wash, clean and cut the quinces into slices of the right size. Put the butter in a pan and leave it in the oven until the butter melts well. Add the quinces on top of the melted butter, and sprinkle the sugar mixed with cinnamon, cardamom and pepper on top. Leave it in the oven for ten minutes, then pour the red wine on top and leave it in the oven for another 20-30 minutes, until the quinces soften. 5 minutes before removing the quinces, sprinkle the broken walnuts into pieces.

Baked quince recipe with ricotta and pistachio

Ingredients for baked quince with ricotta and pistachio:

4 quinces 2 cups water 250 g ricotta ⅔ cup coconut sugar 1 vanilla pod ½ teaspoon ground cardamom 2 tablespoons honey Lemon juice Grated orange peel 2 cinnamon sticks 2 tablespoons honey Cinnamon Chopped pistachios.

Preparation of baked quince with ricotta and pistachios

For the beginning, prepare the syrup from: water, coconut sugar, lemon juice, orange peel and spices and put everything on the fire until the mixture starts to boil. The next step is to wash the quinces and cut them in half, after to clean the middle of the pips. Prepare an oven tray and place the quinces in the tray with the cut side up. Pour a few tablespoons of syrup over the quinces and put the quinces in the oven for 2 hours & # 8211 2 ½ hours. Every 30 minutes the quinces are turned on the other side and pour syrup on top. Now, mix the ricotta with honey and a little cinnamon, and the cream obtained is kept in the refrigerator until you are about to serve the recipe for baked quinces. When the quinces are ready, take out of the oven and serve hot with ricotta cream and chopped pistachios on top. You can also sprinkle a few drops of honey on top of the quinces.

Baked quince recipe with nuts and raisins

Ingredients for baked quince with nuts and raisins:

3 large quinces 100 gr raisins 100 gr walnut kernels 2 tablespoons honey 2 tablespoons melted butter.

Preparation of baked quince with nuts and raisins:

Grind the walnuts, raisins, honey and melted butter until a paste is obtained. Wash the quinces and cut a lid, then dig them inside. The quinces are filled with the mixture obtained from nuts and raisins and put in the oven covered with aluminum foil for 30 minutes.


Put in the oven with quince

Today I tempt you with a delicious baked chicken with quince, a dish in which the sweet aroma of fruit and honey is harmoniously combined with North African spice mixes.

For the preparation you need the following ingredients: 1 whole chicken up to 1 kg 350 g quince, cut into slices (weighed after peeling and removing the stalk) 3-4 tablespoons honey juice from 1 lemon 1 teaspoon cinnamon 1 teaspoon Raz el Hanout ( mixture of spices containing: turmeric, cumin, cayenne pepper, fenugreek seeds, coriander seeds, fennel seeds, ginger powder, garlic powder) 4 tablespoons olive oil.

Preparation of baked chicken with quince: First, peel the quinces, remove the spine, cut the flesh into thin slices, put the slices in a bowl, squeeze the juice from 1/2 lemon, mix and set aside.

Place the chicken in a pan, rub it with a little salt (on all sides and inside), then squeeze the juice from 1/2 lemon and grease it well (also on all sides and inside) .

Put in a bowl 3 tablespoons of olive oil, Raz el Hanout spice mixture and mix well.

Grease the chicken on the entire outer and inner surface, using a brush, with the seasoned oil. Position it with your chest down and set it aside to penetrate a little spice flavor.

Heat 1 tablespoon of oil in a pan, in which you put the quinces. Add cinnamon, mix, then heat them for approx. 3-4 minutes, over medium heat, stirring occasionally. Then pour the honey, stir and turn off the heat.

Once you're done with the quinces you can go back to the chicken. Pour 250 ml of water into the pan, cover with aluminum foil, then place the pan in the preheated oven at 180 degrees, where you will leave the chicken for 1 hour.

After 1 hour has passed, remove the tray, remove the aluminum foil and put it back in the oven for another 30 minutes.

When the 30 minutes have elapsed, take the chicken out of the oven again, add the quinces all around, pour the quince sauce over the chicken and put it back in the oven for another 30 minutes.

At the end of these last 30 minutes, the chicken is brown and crispy!

Transfer it to a plate, garnish with quince and sauce, after which you can serve it with a portion of couscous.


PHOTO GALLERY: Baked chicken with quince and pumpkin with cheese, recipes recommended and made by students of Asachi College

On 31.11.2018, the GASTROFEST contest, 5th edition, with the theme “AUTUMN GASTRONOMIC FANTASIES” took place within the Technical College & # 8222Gheorghe Asachi & # 8221 Focșani. The project is part of the program of activities carried out within the TOURISM CIRCLE, which operates within the five-year college. A result of this circle is the publication of a specialized brochure, "VINCEN CULINARY ROUTING", made by college students in order to identify and transmit old, traditional recipes, obtained through information transmitted by grandparents, parents or other family members.

The objective of the activity "AUTUMN GASTRONOMIC FANTASY" was to identify dishes that fit into the theme of the contest and that reflect the culinary traditions of Vrancea. The students participated in the activity Moraru Irina, Beech Elena, Buharu Daniela, Sava adrian, Alămaru Andreea, Turturică Dănuț, Ghilea Andreea and Turkish Florentine of the ninth grade B, Ciubotaru George, Stoica Mihai Bogdan, Sofronie Cosmin of the ninth grade D, Violet tailor and Hesitation Mihăiță from the 11th grade D.


Put in the oven with quince

I love quinces both raw and cooked. I cook them in many ways, from peasant apple and quince pie to quince sauce.

On Saturday I opted for a lunch with quince, meat and potatoes.

We wash the meat well (I wash the meat in very cold water and I keep the bought one a little in cold water with baking soda) In a bowl we mix the soy sauce, honey, ginger and a tablespoon of oil. With this mixture, grease the meat on all sides and leave it aside, let it rest.

We cleaned the potatoes, I left them whole because they were medium-sized potatoes, about the size of a turkey egg J.

I washed the quinces and cut them into slices about 2 cm thick, I removed the seeds and the hard part from the back.

In a hot pan put 1 tablespoon of oil and heat the meat a little on all sides to get a nice color. Be careful not to burn yourself.

In a non-stick pan, place the potatoes and quinces on the edge and the meat in the middle. Pour the oil from all over the tray in which all the juices remained.

Bake in the oven at 180 degrees until the meat and potatoes are penetrated (about 30 minutes).

If you have large potatoes, buy from the market, it would be good to cut them so that they can cook at the same time as the meat.


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Ingredient:

For the chicken steak:
1 chicken
1 tablespoon vegeta tip
1 tablespoon top paprika
Pepper to taste
2 tablespoons honey
Oil

For quince sauce:
3 large quinces
1 liter of water
10 tablespoons caster sugar
1 teaspoon salt
5 tablespoons oil
5 tablespoons flour

Method of preparation:
We take the chicken, clean it and wash it, cut it into pieces and put it in a bowl. Season the chicken with vegeta, paprika and pepper, add a little oil and start kneading it by hand so that we embalm each piece of chicken with the added ingredients.


Put enough oil in a pan to grease the pan.

Put the chicken pieces in the pan and put the pan in the oven for 30 minutes.

After 30 minutes, take the tray out of the oven, turn the pieces of chicken on the other side and grease them with honey, then put the tray back in the oven for another 10 minutes. After 10 minutes, turn the chicken pieces again, grease them on the other side with honey and leave them for another 10 minutes, then remove the steak from the oven.



We wash the quinces, peel them, remove the stalks and cut them into slices.


Put oil in a pan, let it heat and add the quince slices so that they do not overlap. Let the slices fry until golden brown, both on one side and the other - BE CAREFUL not to burn them. After they are fried, we put them in a strainer to drain.



In a bowl put 1l of water, add 10 tablespoons of sugar and 1 teaspoon of salt.


We take a pan, we put in it 5 tablespoons of hot oil.

Add 5 tablespoons of flour and mix together until slightly browned.


Add the water in which we put the sugar and salt and mix again without stopping, until the sauce starts to bind, becoming creamy.

Then add the fried quince slices and mix lightly. Leave everything on the fire for another 3 minutes. You can also add a little lamiae juice if you prefer a little sour. The sauce is delicious, along with the chicken steak with honey above.








A special lunch: baked chicken with quince

Ingredients (4 people):

- a whole chicken / 4 large thighs / 4 pieces of chicken breast
- 2 large quinces
- a cube of butter, a little oil
- 200 ml chicken soup / water
- 150 ml sour cream
- salt, pepper, thyme, chili

Method of preparation:

- the meat is washed, wiped well with absorbent towels, seasoned to taste (salt and pepper)
- the quinces are washed, wiped and cut into lengths (you can remove the spine or cut the slices around it)
- the oven must be preheated to the 4th stage (175 degrees)
- In a non-stick pan put half the amount of butter and a little sunflower oil and let it heat up
- Put the chicken pieces in the pan and fry on both sides for 5 minutes
- put the fried chicken in a clay pot or a special tray and bake for 10 minutes
- during this time the sauce is prepared!
- fry the quince slices in the rest of the butter until soft (5-6 minutes), then remove from the pan and keep warm
- put the chicken soup and the wine to boil (wait for 1-2 boils, to get the alcohol out of the sauce) and then add the cream gradually (as for the ciulama)
- the sauce is left to boil until it reduces its volume (if you want a creamier sauce, add a tablespoon of grated flour to the cream and mix well)
- add salt and pepper to the sauce obtained
- Over the chicken in the bowl add the quince slices and then the sauce and thyme and bake for another 10 minutes
- the quince chicken is served hot, with a garnish of mashed potatoes or plain, with an arugula salad
- if you can't find fresh quinces, you can also use quince from compote, they won't be too sweet (but you won't have to cook them anymore, but you can put them directly in the chicken dish)


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Chicken soup with tomatoes

Chicken soup with tomatoes, carrots, parsley, celery and bell peppers. It can also be prepared with chicken entrails