Traditional recipes

Apricot cake

Apricot cake

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Separate the egg whites from the yolks. The latter are mixed with sugar and vanilla until a light foam forms. Gradually, incorporate the oil, stirring constantly. Sift the flour together with the baking powder and add it in two or three batches. If the dough seems too thick, it can be diluted with a little juice. Whisk the egg whites with a pinch of salt and a few drops of lemon. The two mixtures are combined taking care not to leave the egg whites.

Grease the baking tin with oil, line it with flour and pour the dough. Place the apricot halves with the hole upwards, keeping the direction in which the pieces of cake will be cut.

Bake at the right heat above in the oven so that the base does not burn. When ready, powder with sugar and cut. Serve at room temperature.

Apricot cake!

It is a simple dessert with apricots and caramel crust. It is easy and quick to prepare: in 2 strokes and 3 movements. You can replace apricots with plums, peaches or nectarines.


-120 g of butter or margarine

-120 g of fermented cream (natural yogurt or kefir)

-2 teaspoons baking powder (or a teaspoon of baking soda + a tablespoon of vinegar - add to the liquid ingredients)

-10-12 apricots (plums or peaches).


1. Beat the butter / soft margarine, 150 g of caster sugar, vanilla sugar and a pinch of salt with the mixer / whisk until smooth.

2. Gradually add the fermented cream and eggs (one at a time), stirring each time until smooth. If you use baking soda, then quench it with a tablespoon of vinegar and add it to the liquid composition.

3. Sift the flour. If you use baking powder, add it to it and mix well.

4. Gradually incorporate the flour into the liquid composition, mixing well with the blender / mixer. You need to get a fairly thick dough.

5. Line the bottom of the tray with baking paper. Then grease it with butter / oil and sprinkle with flour, shaking off the excess (we used a tray with a diameter of 24 cm). Transfer the dough to it and spread it evenly.

6. Wash and dry the apricots. Cut them in half and place them on the surface of the dough with the pulp facing up, dipping them a little into it.

7. Sprinkle the fruit with 50 g of sugar. During baking it will melt and form a caramel crust.

8. Bake the cake for 45-50 minutes in the preheated oven to 180 ° C. Check that it is ready by the toothpick test.

If you have an oven with a grill function, then turn it on for 2-3 minutes at the end of the baking process, so that the caramel crust becomes more golden and crispy.

9. Remove the cake from the oven and let it cool.

10. Portion it and serve it with great pleasure. We like to enjoy it with milk!

15 holiday dessert recipes that you won't think are actually healthy

There is nothing wrong with respecting the classics. This recipe contains less butter than a typical chocolate recipe, but no one will be able to tell the difference, not even Santa Claus. It is one of our favorite healthy holiday desserts, which will probably enter your usual baking rotation.

Get our recipe for chocolate chip cookies.

Apricot cake

Do you want a spring dessert that will sweeten your afternoons? Then you should try this simple and fresh recipe apricot cake! It is easy to prepare, with ingredients that you definitely have in the pantry.

  • 800 gr of apricots, cut in half (from compote)
  • 200 gr butter
  • 170 gr powdered sugar
  • 2 teaspoons orange peel, grated
  • 2 eggs
  • 2 cups of flour
  • 170 gr milk
  • Half a cup of powdered sugar
  • 60 gr almond flakes
  • Apricot compote juice

To obtain the dough, in a bowl beat the butter, powdered sugar and orange peel with eggs (added in turn) until the composition acquires a creamy texture. Gradually add flour and milk, stirring constantly.

Preheat the oven to 180 degrees. Meanwhile, put the apricot juice in a cup or small bowl. Grease a tray of cakes with fat or put special baking paper. Arrange the apricot slices in the pan, then pour the dough over them. Let the cake bake for 50-55 minutes, then allow to cool for 10 minutes.

During this time, take care of the icing! In a frying pan, over medium heat, pour the apricot juice and powdered sugar, stirring for 5 minutes. After the sugar has dissolved, let the mixture boil over high heat for 4-5 minutes, without stirring! You will see how the composition will thicken, like a syrup.

At the end, pour the cake on a plate, pour the icing and sprinkle a few almonds.

Before you start working, turn on the oven at 180 degrees Celsius, to have time to warm up.

Put the flour with the cocoa powder, baking powder, baking soda and salt in a bowl. Mix them well, then pass them through a sieve. One of the important steps for the success of any dough is to sift the flour to become more aerated.

In another bowl with higher walls, put the oil with the almond milk and sugar. Using a mixer, mix these ingredients in a lower step so as not to splash. Use a tall walled vessel to avoid accidents.

If there is a mixer in your kitchen props that has a bowl with a lid, use that one. Mix these ingredients well until the sugar is diluted. You will get a creamy composition.

If you can't find almond milk, use any vegetable milk to prepare this fasting blackberry with apricot jam. Soy is the most handy.

Once you have obtained the creamy composition, gradually incorporate into it the mixture of solid ingredients above. Then add the apricot jam and essence.

The dough for the fasting blackberry will be dense and non-cursive.

Mixture of ingredients for fasting blackberry dough / Profimedia Images

How to assemble and bake fasting blackberry dough with apricot jam

Line the tray with baking paper and spread the dough for the fasting blackberry in it. Level it nicely on the surface with a cake spatula or a spoon.

The dough for fasting blackberry with apricot jam is dense and non-cursive / Profimedia Images

Put the tray in the oven and bake the blackberry at 180 degrees Celsius for 35 minutes or until browned on the surface. You can also do the toothpick test, but the fasting blackberry will have a slightly moist texture.

Allow the cake to cool well in the pan, then transfer it to a countertop or plate and slice it. Okay, if the appetite is too great, you can cut a corner even when the cake is hot.

Fasting blackberry with apricot jam portioned after cooling / Profimedia Images

You can also prepare this cake with plum jam or any jam you prefer. But the aroma of apricots and almonds combine harmoniously, in a delicious taste.

The delicious fasting blackberry with apricot jam can be served plain or powdered with sugar. You can even glaze it with a fruit jelly or a cocoa glaze. In any combination you prefer, it will be just as tasty.


Hello dear friends! Today I have an amazing recipe for you. It is a tart, but not a classic one, cooked in a special form, but a rustic one that is made very quickly and easily. I really liked the tart and Max said it was his favorite after the raspberry chocolate tart. I suggest you prepare it too, you can also use other fruits or berries that you like for this tart. I liked this combination because the crust of the dough and the cottage cheese were sweet and the apricots had a sour taste and matched perfectly. I hope you like today's recipe and enjoy it. Have a tasty day and enjoy it!


For the dough:

  • 300 gr. - White flour
  • 150 gr. - butter (cold)
  • 100 gr. - powdered sugar
  • 1 egg tied
  • 1 teaspoon - vanilla essence
  • 1/3 teaspoon - salt

For the filling:

  • 500 gr. - apricots (small to medium sizes)
  • 200 gr. - soft cow's cheese
  • 50 gr. - raisins
  • 50 gr. - powdered sugar
  • 1 egg white

For decoration:

Difficulty: Small to Medium

Preparation time: 15 minutes

Cooking time: 35 minutes

Waiting time: 1 hour

Total time: 1 hour and 50 minutes

The amount: 2 biscuits

Method of preparation:

  1. Pour the flour, powdered sugar and butter into a food processor and mix well (about 15 seconds) until both ingredients are incorporated, then add the egg, salt and vanilla, mix for about 30 seconds until the dough binds (be careful ( ă), in case you mix more, the dough hardens). Take the dough out of the food processor and shape it into a ball or a disc, then wrap it in cling film and refrigerate it for an hour.
  2. Shortly before removing the dough from the fridge, start to take care of the filling: Put the cottage cheese together with the egg white in a bowl, mix well with a spatula until you get a creamy consistency, then add the powdered sugar and more. stir a little. Finally, incorporate the raisins and set aside the cream cheese a little.
  3. Preheat the oven to 200 degrees C.
  4. Cut half the amount of apricot into slices, and the other half in half, remove the seeds along the way.
  5. Take the dough out of the fridge. Powder the work table with flour, cut the dough in half (while you work in half, put the other back in the fridge). Form a ball and start stretching it in a circle of about 30-35 cm. Transfer the dough spread on a baking tray lined with baking sheet. In the middle of the circle, spread ½ of the amount of cream cheese, leaving an edge of about 7-8 cm., Then arrange ½ of the amount of chopped apricots, on the entire surface of the cream cheese cut in half). Then pull the edges over the filling, but in such a way that the apricot middle remains uncovered.
  6. Grease the edges with egg yolk, sprinkle a few almond flakes and brown sugar on top (do the same with the other piece of dough and the remaining ingredients).
  7. Put the tart in the oven for 35 minutes or until everything is nicely browned.
  8. Remove the tart from the oven and let it cool for at least 20 minutes, then carefully transfer it to a plate and serve it a little warm or even cold with ice cream or tea or coffee. Good appetite!

If you are preparing this recipe, don't forget to take a picture of it and use the hashtag #valeriesfood

Cake with tangerines and apricots

1. Whisk the egg whites together with the sugar and add the yolks, previously mixed with 50 ml of oil. Add the flour in the rain, mixing well, then the orange peel and cinnamon. Pour the dough into a greased pan, lined with baking paper and bake in a hot oven at the right heat for 20-25 minutes.

2. Remove the fruit from the compote and let it drain, and keep the juice for the preparation of the fruit jelly. Rub the cottage cheese with the sugar and milk until all the sugar has melted. Separately melt the grated chocolate in a steam bath with butter. Allow to cool slightly, then add the cheese in small portions, stirring constantly until a homogeneous cream is obtained.

3. On the baked and cooled countertop, place the fruit from the compote, cut in half, alternating the apricots with the mandarins. Pour the cream evenly, then cover with fruit jelly and garnish with slices of tangerines and pistachios. Leave to cool for 2-3 hours and cut into pieces.

Apricot recipes

Both fresh and dried apricots provide a light snack or addition to your favorite meal. You can add them to your diet in a variety of ways, including:

added to the mixture freshly eaten granola as sliced ​​snack and added to yogurt or salad used in jams, canned as a sauce for meat such as chicken or beef added to desserts such as pies, cakes and pastries.

Apricot cake

Apricot cake

500 g apricot 200 g two sachets vanilla sugar 200 g butter 5 eggs 1/2 sachet baking powder 250 g flour

Mix the butter with the sugar and vanilla sugar. Add the yolks and mix well. Add the flour and baking powder and then add the beaten egg whites. Pour the dough into a pan greased with oil, put the apricots cut in half and bake for 30 minutes. Allow to cool in the pan, cut and powder with powdered sugar.

Peach jam

two kilograms of apricot 1.6 kilograms sugar juice from a large lemon a tablespoon of almond essence (optional)

Wash the apricots well and choose ripe and fragrant fruits, but which are in good condition, without bumps or broken portions. The seeds are removed and, if we wish, we can keep them, break them and use their core for an extra natural apricot flavor.

In a pot of about 7-8 liters put the apricots with sugar and lemon juice, over which add a cup of water. It is important that the pot in which the apricots are boiled is high, because the jam will swell and the risk of fire is quite high. Put the pot on low heat for about 50 minutes.

When making apricot jam we must stir constantly, but very carefully, so as not to crush the fruit.

To see when the jam is bound, put a drop of the pot composition on a saucer and if it looks like a berry is ready. If it stretches and is still very fluid, it is left to boil.

10 minutes before taking the pot off the heat, you can add the core of apricot kernels, they will give it a special taste.

After the apricot jam has been removed from the heat, leave it for a maximum of 5 minutes, and then put it in sterilized jars. They turn upside down until cool.

Chicken legs in apricot sauce

Put in apricot sauce
4 chicken drumsticks75 ml sweet wine an apricot compote 3 tablespoons oil 50 g butter a bunch parsley salt pepper 200 g rice a lettuce a red onion a cucumber lemon juice dill rosemary

Prick the chicken breasts with a fork or the tip of a knife and spread with butter and rosemary. Season with salt and pepper, sprinkle with oil, sweet wine and put in the oven.

Remove the apricots from the compote, drain the juice and cut into cubes. The rice is chosen, washed in a few waters and boiled in salted water and a tablespoon of oil. After boiling, cover with a lid and simmer.

Wash lettuce, onion, cucumber and dill, cut into salads and season with salt, lemon juice and olive oil.

25 minutes before removing the cups from the oven, place the diced apricots and mix with the sauce in the pan. After browning, serve with apricot sauce and rice and salad garnish. Garnish with fresh parsley leaves.

Apricot compote

one kg apricot 200-220 g sugar one liter water 2-3 tablespoons lemon juice 100 g cherries, cranberries or other sour fruits

In a 3-4 l pot, put water and sugar on the fire. Stir to dissolve the sugar and simmer until slightly bound, like a syrup.

Meanwhile, the apricots are washed, peeled and cut in half. Put in the made syrup and simmer until slightly softened. Match the taste with lemon juice, cover and leave to cool, then refrigerate for 1-2 hours.

Put in transparent cups and garnish with some fresh, slightly sour fruit.


Fruits are a wonder of nature because they are sweet, full of nutrients and energize us fully. We look forward to each season, thinking about the seasonal fruits that will appear, but not coincidentally, each fruit appears at a certain time of year, in a certain month.

Apricots are part of the Rosaceae family, which includes other fruit trees such as apple, plum, hair or peach. Artifacts show that these fruits were first cultivated in history more than 3,000 years ago in India, but it is believed that their origin is in Armenia, where they were consumed both fresh and mostly dried, due to the ease with which they could be transported that way.

According to numerous scientific studies in this field, apricots and oil extracted from its precious seeds can protect the heart and other vital organs from many diseases and the rich content of nutrients, vitamins and minerals makes this juicy and fragrant fruit a real fountain of youth and health.

Apricots have a number of characteristics that make them distinct from other fruits: very vivid colors that catch your eye, a delicious taste that acts like a magnet, especially on children, and a ton of health benefits for those who consume them.

Apricots & # 8211 Vitamins & Minerals

Raw apricots are valuable sources of vitamins, minerals and nutrients with an extremely beneficial role on the body.

Apricots are rich in vitamins (provitamin A, vitamin C, vitamin E but also B3, B5, B6 and B9), minerals (such as iron, potassium, calcium, magnesium, phosphorus), as well as beta carotene and tannins.

Two apricots a day provides us with 50% of the recommended daily dose of carotene. So this period of sun exposure is ideal, favoring obtaining a beautiful tan.

Amount of 100 g apricots, properties and nutrients:

  • It has 48 Kcal
  • Contains 86 g water, 9 g sugar, 1.4 g protein, 2 g dietary fiber
  • Has minerals - 259 mg potassium, 13 mg calcium, 10 mg magnesium, 23 mg phosphorus, 1 mg sodium, 0.2 mg zinc, copper, manganese, iron, selenium
  • Contains vitamins A, C, E, K, B6, thiamine, niacin, riboflavin, folic acid
  • It has 1926 IU of vitamin A.
  • Contains 0.17 g of monounsaturated fatty acids, but also a small amount of saturated and polyunsaturated fatty acids
  • It has amino acids - cysteine, glutamine
  • Phytochemicals DDT and beta-carotene that reduce the risk of cancer.

Apricots & # 8211 Benefits on the body

1. Maintain heart health

Apricots have vitamin C, fiber and a large amount of potassium - nutrients that maintain the health of the cardiovascular system, as follows:

  • Vitamin C has an antioxidant effect, fights the harmful attack of free radicals
  • Potassium lowers high blood pressure, removes blood pressure, lowers heart pressure
  • Fiber lowers blood cholesterol.

Therefore, these fruits can protect the heart, can reduce the risk of heart disease. By consuming apricots can prevent atherosclerosis, stroke, myocardial infarction.

These fruits stimulate the production of red blood cells, provide extra energy, increase immunity, strengthen the heart.

2. They are beneficial for the skeletal system

Due to the fact that they have minerals - calcium, manganese, phosphorus, copper, iron - apricots help strengthen bones. These minerals maintain healthy bones. The consumption of apricots supports the normal development of the skeletal system.

Apricots are recommended for people of all ages. These fruits can prevent osteoporosis.

3. They have a calming effect

Apricots help us get rid of stress, nervousness and agitation, have a calming effect, give us a feeling of well-being. Apricots are said to be an excellent remedy for nervous conditions or for those moments when we feel sad, frustrated.

Apricots have a beneficial effect on the nervous system due to the nutrients they contain. Apricots increase resistance to stress, fight anxiety, depression, insomnia, nervous tension.

4. Benefits in the diet for weight loss

Apricots are eaten dry or raw, fresh.

Fresh, raw, well-washed apricots are recommended for the diet.

These fruits should be included in the diet because they can help reduce the symptoms of the following diseases:

  • Anemia, acne, celiac disease, hypoglycemia
  • Gallstones, biliary disorders
  • Fibromyalgia, chronic fatigue, weight gain
  • Diabetes, postural tachycardia syndrome and others.

Apricot juice is recommended in the diet to eliminate extra kg. Find out the easiest way to make and therapeutic properties of apricot juice.

The diet also indicates the consumption of slimming juice from apples, yogurt and apricots.

5. Fight constipation

Apricots have fiber that helps prevent and treat constipation. Fiber stimulates digestive juices, gastric, helps absorb nutrients, activates the peristaltic movements of the digestive tract. In addition, these fruits have a laxative effect, so they are a good remedy for constipation.

By preventing and curing constipation, apricots help treat intestinal diseases, such as diverticulitis.

Apricots are recommended in the treatment of symptoms such as: pain, spasms of the colon, flatulence, lack of energy, headache, candida, sweating disorders, nausea, thirst, fatigue, gum pain, bloating.

6. Prevent anemia

Apricots contain iron, copper, folic acid, B vitamins and other nutrients that fight anemia, improve the body's health. These fruits are very good for children and the elderly, for people who feel tired, exhausted.

Pregnant women should eat these fruits during pregnancy because they have nutrients that help the development, growth of the fetus. Apricots have calcium, iron, phosphorus, silicon, potassium, magnesium, vitamin A, C, E, B, folic acid.

7. Beneficial for beauty

Apricots are rich in vitamin A, excellent for our skin! This vitamin prepares our skin for the sun and protects it from daily aggressions naturally.

For those who want to make an apricot beauty mask for skin, here is an idea: 3 crushed apricots, a tablespoon of fresh cream or natural yogurt and a little lemon juice. The ingredients are mixed in a bowl, and the obtained mixture is applied on the previously cleaned face and left to act for 20 minutes. This 100% natural mask will refresh the skin, moisturize and soften it.

In addition, the oil extracted from apricot kernels helps prevent wrinkles, intensely moisturizes dry skin and is quickly absorbed into the skin, without leaving a greasy film on the surface of the skin.

Apricot oil, properties:

  • It contains vitamins A, C, E, B1, B2, B6, F.
  • It is rich in essential fatty acids, saturated, mono and polyunsaturated fatty acids, tocopherol, minerals (potassium, magnesium)
  • It has moisturizing, toning, invigorating, disinfecting, nourishing, antibacterial, antioxidant, anti-inflammatory, anti-aging and emollient properties.

Apricot oil, skin benefits:

  • It is quickly absorbed into the skin, moisturizes the skin, gives it a pleasant and velvety appearance
  • Improves skin elasticity through vitamin E which is the vitamin of youth oil is recommended for the skin
  • Fights the dry and dehydrated appearance of the lips, it can be an excellent lip balm
  • It alleviates wrinkles, has vitamin F that slows down the aging process
  • Fights acne, has vitamins B1, B2, B6 that reduce inflammation, cleans pores, fights redness
  • Accelerates the healing of wounds, inflammation, rashes on the skin of the face, hands, feet, whole body.

Apricot oil, hair benefits:

  • Moisturizes hair, nourishes it, makes it more beautiful
  • Protects hair from UV ultraviolet rays, it is recommended in summer
  • Improves the appearance of brittle hair, combats dryness of the scalp, can be added to shampoo or hair conditioner
  • Gives shine to hair, removes brittle ends of hair
  • Increases the resistance of hair roots, stops hair loss
  • Prevents hair drying, improves the structure of the hair.

15 curiosities about apricots

  1. Apricot is a member of the rosaceae family (which also includes roses), being a close relative of peach and plum.
  2. Apricot has been producing fruit for about 25 years, its fruits being picked by hand.
  3. An average apricot provides 17 calories.
  4. There is no unanimous opinion on the origins of apricots. Some crown Armenia, others China. While a third group of historians disagree with one or the other, placing the origins of apricots 3,000 years ago in India. Wherever it originated, apricots could not sit quietly in one place, but sought to spread as much as possible on the surface of the earth. Which - with the help of their charm and special taste - they fully succeeded, one of the first empires to be conquered by apricots being the Persian Empire. From there, in search of new and new territories, apricots made their way around the Mediterranean Sea. And after the discovery of the Americas by Christopher Columbus, apricots crossed the ocean in the company of Spanish explorers, being very warmly received in the sunny gardens of California.
  5. One ounce (28 grams) of apricots contains enough beta-carotene to cover 20% of your daily requirement of vitamin A. Vitamin A is very helpful for your eyes, helping them maintain their acuity.
  6. The country that produces the most apricots is Turkey, followed by Iran and Uzbekistan.
  7. Today, California produces - no more, no less - about 95% of the total apricot production of the United States. What is there to learn from here ?! Well, be people, welcoming guests! Well done, good find!
  8. The charm of apricots did not leave even the cosmos cold! The American cosmonauts who carried out the Apollo mission made sure that their beloved fruits were present among the food taken with them on the mission. The purpose of the Apollo mission was to put the human foot down for the first time a month. Without the consumption of apricots it would of course have been very difficult to achieve! I hope you're fine with your sense of humor ?!
  9. Sometimes it is quite difficult to distinguish between apricots and peaches, these two fruits being very close relatives. If they have hairs on the surface of the shell, then it is peaches. In addition, peaches tend to be slightly larger in size than apricots. Peaches are also less sweet than apricots. Last but not least, apricot kernels are consumed, while peach kernels are avoided, being considered poisonous.
  10. In Latin, apricots are called praecocquum, which means "peach that ripens quickly".
  11. Caisle does not contain saturated fats, sodium or cholesterol. This is of course not only specific to apricots, being a common feature in other fruits. Saturated fats, sodium (remind you that the salt formula is NaCl) and cholesterol are the primary culprits for a lot of human health problems.
  12. In the US, apricots have their own national day. It is celebrated every year on January 9th.
  13. In Romania, apricots are available in the form of fresh fruit only in summer, for a month, a month and a half. But this does not mean that you have to wait a whole year, until the next season, to enjoy the incredible taste of apricots. In the rest of the year they are available in the form of dried apricots.
  14. The ancient Chinese believed that apricot fruits had fertility-enhancing properties, calling them "believers' months."
  15. The Hunza tribe, a small group of people living in the Himalayas, is one of the longest-lived groups on earth. Their representatives often exceed the venerable age of 100 years, reaching even up to 120 years. They are accustomed to eating apricot kernels on a regular basis, with fresh and dried fruits also being part of their diet. Are apricots and their kernels responsible for the longevity and special vitality of the Hunza people? I do not know! But one thing I can say for sure: apricots and apricot kernels are not an obstacle to a life as long as possible!

Apricot varieties from our country

Among the apricot plantations that offer on the domestic market fresh apricots for consumption or to be processed in the food industry we have: apricot orchards in Vrancea, Însuratei fruit farm in Brăila County, Iași Fruit Research and Development Station and others, but according to written by ICPA Bucharest the best areas for apricot plantations are those near the Danube.

Thus in the food industry apricots are processed to manufacture various products: jams, compotes, jellies, nectar, juices, desserts, etc. Some of the apricots are passed through the drying process, thus being marketed as dried fruit.

The most popular apricot varieties are:

  • very early varieties, whose fruits ripen until the end of June and can be harvested and given for consumption even in the first half of July, namely: Timpurii de Arad, Timpurii de Chisinau, Royal
  • early varieties, with medium, large or very large and fragrant apricots that ripen towards the end of July, such as: Cenad sea and The best of Hungary
  • Other apricot varieties found in our country: Luizet, Vaviot, Dulci de Vișani, etc.

  • Chicken leg & # 8211 3 pcs.
  • Dried apricots & # 8211 250 g
  • Butter & # 8211 60 g
  • Cilantro & # 8211 50 g
  • Cinnamon & # 8211 1 pc.
  • Cumin & # 8211 ½ spoon.
  • Broth cube & # 8211 1 pc.
  • salt
  • pepper

Great job

Bon appetit, I hope you have fun with us!

  1. Melt the butter in a pan and fry the chicken on it. You have to fry them until they reach the golden crust
  2. Pour 200 ml of water into the pan, add the cube of bouillon, cumin, dried apricots, cinnamon, salt and pepper. Cover the pan and place it in the oven, preheated to 180 degrees.
  3. Stir in the ham for 40 minutes. As soon as they are ready, serve the dish immediately, sprinkling large amounts of crushed cilantro.


  1. Eason

    It is remarkable, very good message

  2. Nahuatl

    to you curious mind :)

  3. JoJom

    Yeah, now it's clear ...Otherwise, I didn't really understand right away where the connection with the title itself is ...

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