Easter is the perfect time to get inspired and discover delicious flavors again. This does not necessarily mean complicated culinary experiments. At first glance, non -obvious accessories can interestingly change known dishes, making them the stars of the holiday table. In this role, jams, jam and jam will be perfect, which perfectly blend in not only with desserts, but also constitute a great complement to dry starters and main dishes.
It is worth reaching for high -quality products, because they are a guarantee of culinary success. Herbapol jam products owe their unique, delicious taste to fruit from Polish crops and a proven recipe, without unnecessary additions. Their high quality is provided by the Herbapol brand, which has been creating products based on natural ingredients for over 75 years, based on passion, knowledge and experience.
The assortment of Herbapol jam products includes a wide range of variants, each of which can become a unique ingredient in sweet or dry dishes. When preparing a Christmas menu, it is especially worth paying attention to these products:
- Raspberry jam extra Herbapol – a delicious jam that is made exclusively from the mature raspberries of the Polish Glade variety. In addition to traditional applications, it will perfectly enrich the taste of salads with the addition of cheese or baked meat.
- Herbapol black currant jam – a classic jam, containing 100% currants from around Nałęczów. This is an unusual taste of specially selected fruits, whose sweetness goes perfectly with light acidity. Perfect as an addition to yeast, sweet pastries.
- Hungarian Hungarian jam – these are only two ingredients: ripe Hungarian plums and sugar – and one great effect: delicious taste! Thick, essential jam from Herbapol are an excellent addition to both desserts and dry dishes. They are irreplaceable in Easter mazurek.
Salad with turkey, Camembert cheese and raspberry jam Herbapol
Ingredients:
- Turkey breast marinade:
- 1 teaspoon of sea salt
- 1/2 teaspoon freshly ground pepper
- 3 garlic cloves (peeled)
- 1 branch of rosemary (leaves)
- 1 tablespoon of dried thyme
- 2 tablespoons of mustard
- 1.5 tablespoons of honey or maple syrup
- 2 tablespoons of oil or oil
- 2 tablespoons of Worcestershire sauce
- 2 tablespoons of soy sauce
- Salad:
- 30 g of raspberry jam Herbapol
- 150 g turkey breasts
- 50 g sera camembert
- 2 cups of spinach
- 1 cup of lamb’s lettuce
- 30g majonezu
- 2 tablespoons of natural yogurt
- 2 teaspoons of lemon juice
- some salt
- some pepper
- some olive oil
- 45 g whole grain rolls
- 2 cloves of garlic
- Pumpkin seeds for decoration
Preparation
Marinate the turkey breast for 24 hours in the marinade. Place the fillet in an ovenproof dish or baking tray, pour the marinade out of the dish and pour additionally boiling water (together with the marinade about 1 cm). Put in the oven. Bake for 80 minutes in 180⁰. When baking, pour the meat with juice from the dish, about every 15 minutes.
Cut the whole grain roll into cubes and brown in a pan with a little oil. When the croutons get golden, squeeze the clove of garlic into the pan, mix and set aside from the heat.
Prepare the garlic sauce: Mix mayonnaise with natural yogurt, lemon juice and grated clove of garlic. Season with salt and pepper. Cut the cheese into thin slices. Place the washed lamb’s lettuce and spinach on the plate. Put slices of Camembert cheese and slices of baked turkey on top. Sprinkle with croutons, pumpkin seeds and pour garlic sauce. Finally, apply a small spoon of raspberry jam.
Yeast grandmother with blackcurrant jam Herbapol
Ingredients: (proportions to a large form – 23 cm in diameter)
- Cake:
- 400-500 g of cake wheat flour + for sprinkling
- 125 ml of warm milk
- 2 eggs
- 30 g of fresh yeast
- 0.5 cups of sugar
- 50 g of butter
- Additionally:
- Herbapol blackcurrant jam
- 50 g of dark chocolate
- 50 g milk chocolate
- 25 g of butter
- Nuts to sprinkle
Preparation:
Pour warm milk into a bowl, add crushed yeast, a tablespoon of sugar, a little flour and mix until the yeast dissolves. Set aside to rise.
In a bowl, mix or beat the eggs with sugar with a mixer. Melt the butter and cool. Add eggs with sugar to the grown yeast. Mix, gradually add flour and start kneading with your hands (or robot with a hook). When the dough begins to thicken, add butter and knead until it starts to leave the bowl. Leave for 30 minutes to roll, cover with a cloth.
Roll out the dough into a large rectangle, spread with jam, roll up like a roulade, cut into slices. Put the slices with greased and thoroughly sprinkled with breadcrumbs. Put on for 15 minutes to roll. Put in a preheated oven to 170 ° C (up-down heating without hot air) and bake for about 45 minutes. Take your grandmother out of the form and cool.
Prepare the topping. Melt the butter in a saucepan. Remove from heat and throw in the broken chocolate. Stir until it dissolves. Pour the cake with chocolate and sprinkle with nuts.
Mazurek with plum jam Herbapol and meringue
Ingredients:
- Cake:
- 300 g of wheat flour
- 150 g of butter
- 50 g of powdered sugar
- 3 yolks
- Different:
- 3 proteins
- 150 g cukru
- Additionally:
- plum jam Herbapol
Preparation:
Proteins separate from the yolks, put the yolks into the bowl. Add flour, sugar and butter. Knead until a compact cake is formed. Cool about 20 minutes in the fridge.
At this time, beat the meringue: whip the proteins to a stiff foam. At the end of whipping, start adding sugar, spoon by spoon. After using all the sugar, a smooth, shiny, white protein foam should be formed.
Take the dough out of the fridge. Roll out into a rectangle with the dimensions of the mold. Put the mold with paper, put the dough into it, then prick with a fork in several places. Bake at 180 ° C for 20 minutes, until the dough is slightly browned. After baking, remove the baking tray from the oven. Reduce the temperature in the oven to 120 C degrees.
Spread plum jam on the top of the hot cake. Put the foam from proteins on all this, massaging evenly. Put in the oven and bake for another hour, at 120 ° C.
