Plum magic

The pitted plums are given through the mincer or - in my case - to the robot. The puree obtained is placed in a large enough enameled pan, mixed with sugar and cinnamon sticks and put on moderate heat. When the foam starts to form, it gently gathers on the surface of the composition.

Meanwhile, preheat the oven. When the foam is no longer visible, put the pan in the oven over low heat. Leave for about two and a half hours depending on the oven, but from time to time it is good to mix with a wooden spoon or melamine with a long tail.

A test is done by putting a teaspoon of magiun on a plate to cool to check how much it has bound. Before removing the pan from the oven, add the lemon peel. The magiun is placed in sterilized jars after the cinnamon sticks have been removed.


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Plum magic recipe

Mai & icircnt & acirci sterilize the jars. Wash the plums and drain them of water (traditionally, with a gauze). Remove the stalks and remove the plum seeds. Discard the prunes. Put the plums in a cauldron, together with three or four cups of water to start cooking. Not too much, because you will wait a long time for it to evaporate, not too little, because the plums will burn from the bottom, only to cover the cauldron with two fingers of water. Do not add sugar.

Usually, the plums are boiled wholeHowever, if you want the finished product to have a fine texture, you can pass the plums (without seeds) through the tomato chopper. & Icircn in this case it is no longer necessary to add water, writes vocea.biz.

Simmer. Boil, stir, boil, stir, stir, boil, stir, boil for 4-5 hours, until the magiun decreases (about 70% of the initial volume) has a dark cherry color, almost black, the consistency of a sm & acircnt & acircni sticky and comes off the edge of the cauldron like polenta. When it cools, the spoon should stand upright.

Pour the hot or even cold sterilized magic jars into the jars, cover and place in a cool, dark place (cellar, pantry). It will be kept for a few months. For a tastier autumn, try the recipes below!


Romanian autumn recipes. Sugar-free plum magiun

Autumn counts. jars. The housewives enter tasty, seasonal Romanian recipes. Obviously, he couldn't miss the plum magiun recipe. The sugar-free version is aimed at those who value a one hundred percent healthy and natural result.

Romanian plum magic recipes

Autumn counts. jars. The housewives are among the tasty, seasonal Romanian recipes. Obviously, he couldn't miss the plum magiun recipe. The sugar-free version is aimed at those who value a one hundred percent healthy and natural result.

The plum magician is a autumn recipe, recommended even by nutritionists for its beneficial effects on health. As positive effects of sugar-free plum magion we list: benefits on bones, teeth, immune system, nervous, but also regulates intestinal transit, preventing constipation.

Plum magic recipe it is not a difficult one and it presents a great risk: that of six smokes. Therefore, in order to prevent smoking, you must stir constantly, especially in the final part of the preparation process, and have a small but constant fire. & Icircn optimally, you will need to make two pits, one under the cauldron and one next to it. & Icircn the one next to you will constantly produce embers, which & icircl gradually move & icircn the pit under the cauldron.


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Funny with plum magic & # 8211 Schmerkipferl - Hajas kifli, traditional Hungarian recipe

When it comes to funny, the first thing that comes to mind is Aunt Florica, the one from whom I learned a bunch of recipes that I make even now and that I remember by heart. I still make them today, without looking in the recipe book.

I remember that he came from the slaughter of the pig and said to me “and we have a big lard to make funny and crimp sheets for Christmas” Sometimes he cut 2 pigs, other times he received more from the neighbors in the village and brought enough to make a portion and before the holidays.

Haioș is a specific Hungarian product, which is made mainly in the Banat and Ardea areas, in the cold period, after slaughtering pigs. I could say that it competes quietly with the French puff pastry, the difference being that the Hungarian one is made with lard and the French one is made with butter.

The folding of the dough is done as in the jumper rolls

How to make fun with plum magiun & # 8211 Schmerkipferl & # 8211 Hajas kifli, a traditional Hungarian recipe?

  • 1 kg of white flour
  • 3 yolks
  • 3 tablespoons vinegar of 9 degrees
  • 3 sunflower oil
  • 500-550 ml of water depending on the quality of the flour
  • 600 g skinless skin
  • 1 tablespoon grated salt
  • 400 g of plum magic
  • Powdered sugar for powdering

Preparation Funny with plum magiun, traditional Hungarian recipe

For a start, we will take care of the sentence we give through the meat grinder with small mesh, or twice through the one with large mesh, if we do not have a small sieve. But if we don't have a meat grinder, what do we do ?! No problem, we put the bone in a food processor, as I did and we make a paste.

After chopping the bone or, as the case may be, passing it through the robot, add 3 tablespoons of flour from the total amount and mix it well. We set it aside at room temperature. Necessarily because it must be soft and easy to stretch.

Rub the yolks with the salt.

In a large bowl we will put the flour in which we make a hole and add water, oil, vinegar and egg yolks. Knead well until you get an elastic and compact dough. We set him aside to rest for half an hour.

Spread the dough on a work surface sprinkled with flour and spread it in a rectangular shape to 0.5 cm thick.

Grease the entire surface of the dough with a third of the amount of dough.

Fold as follows: take the first part from the top and bring it to the bottom about a third. We come with the bottom and we take it over the one we brought from above. We bring from the left to the right to a third and we come with the one on the right over the one we brought from the left. Let cool for half an hour. We make a sign at the bottom with our finger and obligatory for the next folding we will put it exactly in the remaining position.

Remove from the refrigerator and repeat the operation twice more.

Spread the dough to a thickness of 0.5 cm and cut the edges with a sharp knife to unfold the sheets as nicely as possible.

We cut rectangles of 6/9 cm or 4/6 if we want them smaller or squares of 6/6 cm that we bend diagonally. We fill them with plum magic.

Bake for 25 minutes at 180 degrees or until lightly browned.

Immediately removed from the oven we give them powdered sugar.

From the same dough you can make sheets for cream, salt, spirals and much more. How versatile this dough is worth any effort! But I don't hold you back, I wish you good work and good appetite!


Funny plum jam - Schmerkipferl - Hajas kifli, a traditional Hungarian recipe

Save Recipe
  • - 60 pcs Servings +
  • 2: 0 h Prep Time
  • 1:20 h Cook Time
  • 3:20 h Ready In

Funny plum jam - Schmerkipferl - Hajas kifli, a traditional Hungarian recipe

When it comes to funny, the first thing that comes to mind is Aunt Florica, the one from whom I learned a bunch of recipes that I make even now and that I remember by heart. I still make them today, without looking in the recipe book.

I remember that he came from the slaughter of the pig and said to me “and we have big lard to make funny and crimp sheets for Christmas” Sometimes he cut 2 pigs, other times he received more from the neighbors from the village and he brought enough to make a portion and before the holidays.

Haioș is a specific Hungarian product, which is made mainly in the Banat and Ardea areas, in the cold period, after slaughtering pigs. I could say that it competes quietly with the French puff pastry, the difference being that the Hungarian one is made with lard and the French one is made with butter.

The folding of the dough is done as in the jumper rolls

How to make fun with plum magiun - Schmerkipferl - Hajas kifli, a traditional Hungarian recipe?

  • 1 kg of white flour
  • 3 yolks
  • 3 tablespoons vinegar of 9 degrees
  • 3 sunflower oil
  • 500-550 ml of water depending on the quality of the flour
  • 600 g skinless skin
  • 1 tablespoon grated salt
  • 400 g of plum magic
  • Powdered sugar for powdering

Preparation Funny with plum magiun, traditional Hungarian recipe

For a start, we will take care of the sentence we give through the meat grinder with small mesh, or twice through the one with large mesh, if we do not have a small sieve. But if we don't have a meat grinder, what do we do ?! No problem, we put the bone in a food processor, as I did and we make a paste.

After chopping the bone or, as the case may be, passing it through the robot, add 3 tablespoons of flour from the total amount and mix it well. We set it aside at room temperature. Necessarily because it must be soft and easy to stretch.

Rub the yolks with the salt.

In a large bowl we will put the flour in which we make a hole and add water, oil, vinegar and egg yolks. Knead well until you get an elastic and compact dough. We set him aside to rest for half an hour.

Spread the dough on a work surface sprinkled with flour and spread it in a rectangular shape to 0.5 cm thick.

Grease the entire surface of the dough with a third of the amount of dough.

Fold as follows: take the first part from the top and bring it to the bottom about a third. We come with the bottom and we take it over the one we brought from above. We bring from the left to the right to a third and we come with the one on the right over the one we brought from the left. Let cool for half an hour. We make a sign at the bottom with our finger and obligatory for the next folding we will put it exactly in the remaining position.

Remove from the refrigerator and repeat the operation twice more.

Spread the dough to a thickness of 0.5 cm and cut the edges with a sharp knife to unfold the sheets as nicely as possible.

We cut rectangles of 6/9 cm or 4/6 if we want them smaller or squares of 6/6 cm that we bend diagonally. We fill them with plum magic.

Bake for 25 minutes at 180 degrees or until lightly browned.

Immediately removed from the oven we give them powdered sugar.

From the same dough you can make sheets for cream, salt, spirals and much more. How versatile this dough is worth any effort! But I don't hold you back, I wish you good work and good appetite!


The mastery of women in Romania, promoted all over the world, by Magiunul de Topoloveni (P)

Bibiana Stanciulov, the “mother” of Magiun de Topoloveni, one of the most famous businesswomen in our country, carries the Romanian tradition all over the world.

Topoloveni projects promote Romania through the traditional sugar-free plum magiun recipes, which both Romanians and foreigners already love.

The recipe of the famous magician is taken from folklore. It is from 1914, when our ancestors did not make magiun with added sugar, and the production technology is special, adapted for large quantities.

Magiun, jams, traditional jams and other preserves with very old recipes are made at the Topoloveni factory without added sugar and without preservatives, with fresh fruits and vegetables, taken directly from the producers in our country.

Thus, the Romanian brand has already risen in the top of the preferences of all lovers of healthy products. Magiunul de Topoloveni is promoted, through projects financed from European funds, in Romania, Greece, Vietnam, Dubai, USA, Japan and Brazil.

"Vietnam has already had last year's plum magician since December. Unfortunately, last year's Tokyo fair in March was canceled due to the pandemic, but the promotion continues. There is a lot of promotional material on which we make in collaboration with media trusts, so that consumers can find out how to prepare these traditional preserves. There will also be events, where it will be possible to do tastings ", explains Bibiana Stanciulov.

The promotion will be done until 2023, through these projects (www.magiun-sonimpex.ro).

No sugar, no preservatives The Vietnamese received the Romanian magician with great delight, because most of them are looking for products without sugar and without preservatives.

The Topoloveni brand received, from 2019, the mention of Health - without added sugar, from the Romanian Ministry of Health. The Topoloveni brand is famous for its natural products, such as plum, grape, apple and pumpkin jams, but also for sugar-free jams.

"We have replaced the sugar syrup with natural apple syrup, a recipe registered as an international patent. We have many types of jam, including pumpkin, hot pepper, momordica, Jerusalem artichoke and lavender. From lavender you can makes syrup, which can be combined with plain or carbonated mineral water ", explains Bibiana Stanciulov.

Sonimpex Topoloveni SRL is waiting, on February 24, for the last decision of the court, after seven years of lawsuits with a company that uses a name similar to the famous brand.

Although the manufacturer of Magiun de Topoloveni registered the names at OSIM, including the toponym, the authorities have not shed light so far, in the case of this brand, although the products are totally different and confusing.

February 24 is the "birthday" of the Topoloveni brand, the day the company Sonimpex Topoloveni SRL was founded in 1993.

"It is an illegal use of the toponym for which we have created notoriety, obtaining a protected geographical indication for Topoloveni - Magiun de Prune. The toponym Topoloveni belongs to us for vegetables and fruits of any type, processed or unprocessed," explains Bibiana Stanciulov.

We also have a traditional product that conquered the market: sarmale. They are very successful. No meat, with rice, vegetables and mushrooms or prunes, wrapped in sour cabbage leaves.

Grape magiun is a recipe from Oltenia, maybe as old as the plum one. I grew up with this magician. In Oltenia, grapes were the basis for magic, not plums.

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Sugar-free plum magiun in the oven

The novelty of this recipe is that it does not contain sugar at all. Very sweet varieties of plums are recommended, some call them argen, others arjane, depending on the area of ​​the country.

INGREDIENTS
4 kg plums (weighed with seeds) as ripe as possible
& # 8230 and 3 450g jars with lids

PREPARATION
1. Wash the jars well with warm water and detergent and let them drain.
2. Wash the plums and drain.
3. Remove the tails, break them in half lengthwise and remove the seeds.
4. I used a thick stainless steel pan of about 4.5 l. Put all the plums in the pan without any water (tips 1). Put a lid tightly closed, turn the fire to medium to low and look after about 15 minutes, it should start to leave the juice. When they start to leave the juice, reduce the heat to low and let them soften well, stirring occasionally with a wooden spoon. You will see that plums become cherries and still retain their shape.
5. Meanwhile, turn the oven to 180 degrees (tip 2 is to bake it in the oven and it doesn't stick).
6. With the mashed potatoes, chop the now very soft plums. This work on the hob lasts a maximum of one hour (at 4 kg of plums and a high-walled pan. It matters that the evaporation surface is not too big to burn in the oven. they have enough juice, so as not to smoke, put an intermediate between the double fire or the thick double tincture between the fire and the pan.
7. Turn off the heat on which it boiled, stir and put the lid back on. Put in the oven on the bottom step being the pan high. Reduce fire from start to finish. At stage 3 (gas stove), and forget about it there for about 5 hours. You still look at him, but not too often. When you take it out at the end, keep in mind that it hardens when it cools. It must not have juice, but it must not be completely dry. Although under the lid, it takes on a dark color on the surface. I only took it out and mixed it 3 times in these 5 hours.
Careful! If you prepare more than 4 kg of plums, choose a pan with a larger diameter, otherwise it takes too long.
If the year has been rainy and the fruits have a lot of juice, do not cover the pot with a lid.
8. While the oven was working, I also sterilized the jars for half an hour in the oven. I put them empty next to the pan, of course, without a lid. It is good to do the operation at the end, in order to stay as warm as possible.
EDIT: no need for sterilization if you perform the next step by boiling the jars in the oven. Anyway, sterilize in 20-30 minutes.
9. Put the hot jars in a metal tray (when the magiun is ready) so that it doesn't crack and fill them with hot magiun. During this time, do not turn off the oven.
10. Put the full jars in the oven without a lid for about 20-30 minutes, also on a very low heat until they catch a crust (tips 3). That's what I did every year. They will decrease by 2-3 cm in quantity, but you will have a quality magician. Turn off the heat and let them cool there. When you take them out, screw the lids that have been scalded for 1 minute in boiling water, but with the fire off and then well dried. The crust seals and no preservative is needed.
It is sweet and sour, it does not need sugar, pectin and sugars make it right. The more ripe the plums, the sweeter the magician will be.
It is stored in cool and dark spaces. I take them out on the shelf from the closed balcony, where it doesn't freeze in winter. Don't expect them to be as sweet as sugar candy, but that's how we like it because we take calories into account in our diet.
May it be useful to you!


Sugar-free plum magiun in the oven

The novelty of this recipe is that it does not contain sugar at all. Very sweet varieties of plums are recommended, some call them argen, others arjane, depending on the area of ​​the country.

INGREDIENTS
4 kg plums (weighed with seeds) as ripe as possible
& # 8230 and 3 450g jars with lids

PREPARATION
1. Wash the jars well with warm water and detergent and let them drain.
2. Wash the plums and drain.
3. Remove the tails, break them in half lengthwise and remove the seeds.
4. I used a thick stainless steel pan of about 4.5 l. Put all the plums in the pan without any water (tips 1). Put a lid tightly closed, turn the fire to medium to low and look after about 15 minutes, it should start to leave the juice. When they start to leave the juice, reduce the heat to low and let them soften well, stirring occasionally with a wooden spoon. You will see that plums become cherries and still retain their shape.
5. Meanwhile, turn the oven to 180 degrees (tip 2 is to bake it in the oven and it doesn't stick).
6. With the mashed potatoes, chop the now very soft plums. This work on the hob lasts a maximum of one hour (at 4 kg of plums and a high-walled pan. It matters that the evaporation surface is not too big to burn in the oven. they have enough juice, so as not to smoke, put an intermediate between the double fire or the thick double tincture between the fire and the pan.
7. Turn off the heat on which it boiled, stir and put the lid back on. Put in the oven on the bottom step being the pan high. Reduce fire from start to finish. At stage 3 (gas stove), and forget about it there for about 5 hours. You still look at him, but not too often. When you take it out at the end, keep in mind that it hardens when it cools. It must not have juice, but it must not be completely dry. Although under the lid, it takes on a dark color on the surface. I only took it out and mixed it 3 times in these 5 hours.
Careful! If you prepare more than 4 kg of plums, choose a pan with a larger diameter, otherwise it takes too long.
If the year has been rainy and the fruits have a lot of juice, do not cover the pot with a lid.
8. While the oven was working, I also sterilized the jars for half an hour in the oven. I put them empty next to the pan, of course, without a lid. It is good to do the operation at the end, in order to stay as warm as possible.
EDIT: no need for sterilization if you perform the next step by boiling the jars in the oven. Anyway, sterilize in 20-30 minutes.
9. Put the hot jars in a metal tray (when the magiun is ready) so that it doesn't crack and fill them with hot magiun. During this time, do not turn off the oven.
10. Put the full jars in the oven without a lid for about 20-30 minutes, also on a very low heat until they catch a crust (tips 3). That's what I did every year. They will decrease by 2-3 cm in quantity, but you will have a quality magician. Turn off the heat and let them cool there. When you take them out, screw the lids that have been scalded for 1 minute in boiling water, but with the fire off and then well dried. The crust seals and no preservative is needed.
It is sweet and sour, it does not need sugar, pectin and sugars make it right. The more ripe the plums, the sweeter the magician will be.
It is stored in cool and dark spaces. I take them out on the shelf from the closed balcony, where it doesn't freeze in winter. Don't expect them to be as sweet as sugar candy, but that's how we like it because we take calories into account in our diet.
May it be useful to you!


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