New recipes

Coltunasi with magiun

Coltunasi with magiun

First prepare the dough, as follows: break the egg, add over the water, mix everything and finally put a pinch of salt and sifted flour (as it contains); knead a suitable hard dough and spread it out in the form of a sheet.

Cut the dough into squares, then put the magiun filling on one corner and finally glue it in the shape of a triangle. The filling is prepared from plum jam mixed with chopped walnuts, sugar and rum.

The dumplings thus prepared are boiled in a large bowl; they are ready when they rise to the surface on their own.

Fasting recipe: Coltunasi with magiun of 5 ingredients! The easiest fasting dessert!

This fasting recipe is simple to prepare and is very tasty. Here's how to prepare it.

Ingredients: 300 g flour, 200 g homemade magiun, 100 g sugar, 50 g margarine, 10 g salt.

Preparation: Make a more consistent dough from flour, warm water and salt. Knead well to become elastic. Spread a thicker sheet (3-4 mm) on the table sprinkled with flour. Cut squares with a side of 4-6 cm. Put a spoonful of magiun on the dough and bend the dough in the corner like a triangle. Glue the edges of the dough by pressing with the teeth of a fork. Boil in boiling water, one at a time, so that it stays in the pan in one row.

They are ready after rising to the surface of the water and boil for another 5-6 minutes. Put them in a thermally insulated glass bowl, sprinkling between the rows with sugar and melted margarine. Bake for 10 minutes.

Popular magiun currants in the oven 150g - HYPER HAMBROSIA

POPULAR OVEN BALLS with currant magiun

To be or not to be & hellipcu sugar?
For many, sugar is sweet, but Dulcele is not sugar, so I searched in nature for where Dulcele hides, and from the Kingdom of Honey I learned about the secret of the grape, which is more sweet than spherical. He, by his touch, sweetened our recipes as fire lights our way.
Thus came three new kingdoms:
the Yellow one of the brave ginger,
the Red one of the rose in love,
the Black one of the healing locust.
This is how our story begins & rdquoSweet without sugar & rdquo & hellipcare will follow!

Pumpkin dumplings

I remember fondly the magiun dumplings that my grandmother used to make, they were part of the family's "autumn-winter collection", after the plums in the orchard were transformed into magiun. Thinking about these "cakes" from childhood, I decided to use this technique to use another autumn fruit, the pumpkin.

I started with a baked pumpkin puree. I baked it for 1.5 hours at about 160C and with a pot of water in the oven. I chose this because I didn't want a lot of burns or dry parts, but as much juicy pumpkin as possible.

I didn't want a very fine puree, so I didn't use a blender, but the knife with which I chopped the pumpkin until I got a more textured puree. This was related to my mood from the day I cooked, on other days maybe I would have chosen to pass it very finely.

I made the dough from the generic combination for homemade pasta: an egg per 100g of 000 flour and a pinch of salt that I kneaded until I got a non-sticky and velvety dough. I put the dough in a foil and left it to wait in the fridge until I made some breadcrumbs from the bread crumbs left over from my daughter's breakfast. I put the shells in the oven for 5 minutes, I put them in a grinder with two sachets of vanilla sugar and half a cinnamon stick. I also supplemented with commercial breadcrumbs to reach a quantity of 50 grams.

I spread the dough to 3mm with a pasta machine and then I placed pumpkin puree balls on it at equal distances. In order to be able to stick the dough better, with a wet finger, I drew a square around each sphere, then I folded the dough in two and pressed with my fingers to get the dumplings that I then cut with a spur.

The pumpkin puree was sweet enough to leave it unsweetened, but still, for the sake of guilty pleasures, I added some brown sugar and a little cinnamon to taste.

For serving, I boiled the dumplings over low heat until they rose to the surface (about 3 minutes) and then rolled them in the flavored breadcrumbs.

If you make a small portion of two people, there is still pumpkin with which you can try something from here.

Cakes made of leavened dough with apple cider vinegar!

We offer you the recipe for fine croissants, prepared with kefir. Their dough is very soft and does not harden for a few days. We filled them with apple-flavored magic. Let's prepare them together!


For the dough:

-a teaspoon of dry yeast

-about 500 g of flour.

For the filling: apple magician.

-a yolk + a tablespoon of milk (for anointing the croissants before baking)

-seeds of sesame or poppy seeds (for sprinkling the horns before baking).


1.Prepare the dough: mix the hot kefir with the dry yeast and sugar, using the whisk.

2. Add the egg and melted butter (warm, not hot). Stir until smooth.

3.Mix the sifted flour with the salt. Gradually add it to the liquid composition. Initially mix with a fork, and then with a wooden spoon. When the dough becomes thick enough, transfer it to the table sprinkled with flour and knead it with your hands until it becomes homogeneous. It must be soft and non-sticky.

4. Shape the dough into a ball and place it in a bowl greased with oil. Cover with cling film and leave to rise for 1.5 hours in a warm place. He needs to increase his volume 2-3 times.

5. Divide the leavened dough into 16 equal pieces. Shape them into balls.

6. Roll out each ball of dough into an elongated, rectangular cake. Place a teaspoon of apple cider vinegar near one of its wide edges.

7. Fold the edge of the cake over the filling, covering it completely. Glue it tightly to the cake.

8.Cut the free portion of the cake into incomplete strips, without sectioning the other wide edge. Then roll the "bag" with filling over the strips. Give the obtained horn the shape of a crescent.

9. Place the croissants on the tray lined with baking paper. Cover them with cling film and let them "rest" for about 25 minutes in a warm place.

10. Grease the croissants with the yolk mixed with a tablespoon of milk, using the silicone brush. Sprinkle them with poppy seeds or sesame seeds.

11.Insert the tray into the preheated oven to 190 ° C and bake the croissants for 25 minutes, until golden brown.

12. Allow them to cool on the grill.

13. Serve the croissants with apple cider vinegar and enjoy their wonderful taste!

How do we make the tastiest dumplings with plum magiun, dessert like at grandma's house

All we need are a few ingredients to prepare the delicious dessert and pay attention to the caramelization of the sugar with the breadcrumbs and ground walnuts.

We start the preparation of the dumplings with the preparation of the dough. Beat the egg with the milk, mix with the flour and knead the dough for 15 minutes, then leave it to rise to rise for 30 minutes at room temperature.

"Lightly fry 50 grams of breadcrumbs and 50 grams of ground walnuts in a Teflon pan, stirring constantly for 5 minutes. Then remove the pan from the heat, adding the sugar and cinnamon. We will mix constantly, so that the melted sugar does not stick to the pan, but to caramelize easily with walnuts and breadcrumbs ", explains Nichi Mărăcine, master of culinary art.

Ingredients for the filling:

-Plum magi made at home or bought

-Cinnamon-a teaspoon tip

-Rom essence - 5-10 milliliters

Meanwhile, we put a pot of boiling water, in which we will put a pinch of salt, preparing the ground for boiling the dumplings. Sprinkle flour on a baking sheet and spread the dough into two sheets, cutting the edges to form a square or rectangle.

"With a rolling pin we will mark the dough in small squares of 4 centimeters by 4 centimeters, so that we can put a teaspoon of magiun in the middle of them. After we put the magiun in each square on half of the dough, we will cover with the other half of the sheet and we will press with our fingers around the magiun, so that the dough sticks ”, details the master Nichi Mărăcine.

With the help of the pastry roll we will cut the dough into the squares already marked. We will then boil the dumplings in the pot for about 15 minutes. In another bowl, melt the butter over low heat, then add the rum essence. We will use the resulting topping to syrup the dumplings.

Remove the dumplings from the bowl with water using a whisk and place them in the bowl with butter and rum, then roll them in breadcrumbs with walnut kernels. We place the dumplings aesthetically on a plate and we can serve them warm.

Coltunasi with magiun - Recipes

Then, after about 30 minutes of rest and relaxation (of the dough, not mine), I stretched out a thin sheet, which I folded in half to form a median for later.

I took a jar of plum magiun and placed the small pieces on half of the dough.

And in the end, there was nothing left to do but cut the dumplings and put them on a well-floured surface.

Meanwhile, I put salted water to boil, and when it boiled, I carefully placed the dumplings in the pot, left them to boil for about 5 minutes, then I took them out with a foamer on a tray.

To complete the recipe, I had to fry some breadcrumbs with a little oil and sugar, which I sprinkled over the dumplings - more precisely I took a pot in which I put a layer of breadcrumbs, a layer of dumplings, and a layer breadcrumbs and so on, so as not to break the dumplings by the traditional method of rolling by throwing: o)

The result of the experiment: thankfully, the participants liked it as much as the control version, with egg (obviously I also made a portion according to the original recipe, just so that the world would not starve in case of failure of my experiment - but the world she was not even aware that she was participating in an experiment).

After so much good carbs, all I had to do was attack the cherry for a 2-hour cherry picking session, while the tree bent in all directions in the wind - what can I say, I'm lucky I didn't dropped out of it, even though we were strong almost many times. But the spoils of war still made it worth the 2 hours of balancing on the top of the tree.

Soft and fluffy horns with magic!

Soft, fluffy and fragrant, these croissants will become the children's favorite delicacy. Today, we suggest you prepare milk-based croissants together. The filling can be versatile, use magiun, poppy seeds, nuts or bake them without it.


-2 teaspoons of dry yeast

-2 tablespoons sesame seeds


1.Mix warm milk with yeast, 1 tablespoon sugar and 2 tablespoons flour. Leave the composition to activate the yeast.

2. Sift the flour into a bowl, add the remaining sugar, salt, beaten egg and yeast composition. Knead the dough.

3. At the end, add the butter. Knead the dough very well and leave it to rise for 1 hour.

4. Divide the dough into 12 pieces, round them, cover them and let them rest for 10 minutes.

5. Stretch the oval sticks slightly larger than the palm.

6. On the edge, add the filling, cover it with dough and glue the edges so that it does not run.

7. On the second side of the glue, make 4 cuts and form the horn.

8. Place the croissants on the tray lined with baking paper and leave them to rise for 15-20 minutes.

Corners with currant magic

5 customers have selected the product from the favorites list.

Product Details

Validity on delivery: Minimum 1 day

POST product, made and packaged by hand, from natural ingredients, without emulsifiers, additives, preservatives or artificial colors.


ingredients: wholemeal flour wheat, dates, dehydrated blackcurrants (20%), nut , whole wheat flour spelled , cold pressed sunflower oil, apple cider vinegar, table salt without added iodine.

They contain naturally occurring sugars.

Produced in a unit where soy, nuts, nuts and gluten-containing flours are processed.

Allergens are marked in bold.

Store in a dry, cool place.


Specialities Vegan
Nutritional information Sugar free
Nutritional information Lactose free
Calories 375 kcal
FATS 11.18 g
of which saturated fatty acids 1.09 g
Sugars 19.85 g
proteins 7.23 g
Carbohydrates 57.88 g
Salt 0.49 g
Filter: Vegan


Since 2014, it has been creating products based entirely on natural ingredients, accessible to every person concerned with health, thus opening the horizon of the possibilities to live not only long, but also well. Through the novelty of the Hyper Ambrosia combinations, it intends to satisfy both the need for good and pleasant taste, and the need for a "clean label". They want everyone to enjoy "living" food, thus bringing a real choice of choice to the multitude of so-called natural products, but which hide a series of "secrets" not very pleasant.
As a suggestion for direct, easy and accessible verification of the properties and qualities of some products, we recommend you to pay attention to the taste and condition you have after tasting them.

Hiper Ambrozia products are made by hand from fresh and nutritious ingredients, out of respect for health, falling into the category of elite Romanian products. They differ from conventional commercial products in that they use only wholemeal flour ground slowly in a stone mill. sweeten the products naturally with grape must, dehydrated fruit (cranberries, currants, dates, etc.) or granulated coconut flower nectar, do not use any artificial preservative, coloring or flavor enhancer, use only non-hydrogenated coconut oil and Each ingredient is chosen very carefully from suppliers / producers dedicated to the field of healthy eating.

Video: Colțunași de post cu dulceață Ravioli vegan dolci (November 2021).