Calorie content of 1 eclair with custard. Eclairs. Traditional eclairs with butter custard

Sweet pilaf with carrots
2 cups of rice;
1 carrot;
A handful of raisins;
A handful of dried apricots;
A handful of prunes;
2 tablespoons of granulated sugar;
A pinch of salt;
Vegetable oil.
Cooking :
Rinse the rice thoroughly in running water, and then let it dry. Prunes, raisins and dried apricots, if necessary, soak in warm water and leave for about half an hour, and then rinse well. If the dried fruits are soft enough, then just rinse them and dry them too.
Now we clean and wash the carrots, cut them into thin strips and fry them in vegetable oil in a cast-iron or thick-bottomed pan. It would be ideal to use a cauldron for cooking pilaf, but you can take, for example, a duckling (goose). So, as soon as the carrots begin to fry, add dried fruits to it and continue to fry until the carrots turn golden. To prevent sweet dried fruits and carrots from burning, they need to be fried over moderate heat.
Now, on top of the carrot-fruit fry, pour rice in an even layer and pour everything with boiling water so that the water rises above the rice by a centimeter and a half. We don't mix anything! Just cover the dishes with a lid, reduce the heat to a minimum and leave the pilaf to languish until the rice is ready. After taking a sample and realizing that the rice is ready, remove the pilaf from the heat, add sugar and salt and mix. Let stand for another ten minutes - and you can start eating. By the way, this pilaf is good and cold.

Fruit pilaf with pumpkin
Recipe from the category of vegetarian dishes. We suggest you cook fruit pilaf with pumpkin.
Ingredients:
One and a half cups of rice;
Half a kilo of pumpkin;
2-3 fresh apples but;

Half a teaspoon of salt.
Cooking(1 option):
Rinse the rice well in running water and let it dry. We clean the pumpkin from the peel and seeds and cut the pulp into small pieces. Apples are also peeled and seeds and cut into small slices. Now, in a frying pan with a thick bottom (or in a special dish for pilaf), dissolve the butter and pour half a glass of rice in an even layer. Next, lay out a layer of apples with pumpkin, and on top we fall asleep with another half glass of rice. Thus, lay out all the fruits and rice (rice is the last layer). Pour water with salt dissolved in it so that the water covers the rice by about a centimeter. We cover the dishes with a lid and simmer the pilaf over low heat until the rice is ready.
Cooking(Option 2):
The same pilaf with apples and pumpkin can be cooked in the oven. To do this, we also wash the rice, and then cook it until half cooked and wash it again. We clean the pumpkin and apples and cut them into small pieces. Now we mix the pumpkin with rice and apples, add one or two teaspoons of honey and put the mixture in a heat-resistant dish. Arrange the pieces on top of the rice mixture. butter and place in preheated oven. Such pilaf in pots turns out to be especially tasty.

Fruit pilaf with apples
Another version of apple pilaf, which can be supplemented with any seasonal fruits- apricots, quince, plums.
Ingredients:
One and a half cups of rice;
5-6 fresh apples;
2 tablespoons of butter;
1 tablespoon of honey;
Salt at your discretion.
Cooking :
Soak the rice in advance for about half an hour, and then rinse thoroughly. My fruits, free from seeds (pits) and cut into small slices. Dissolve the butter in a thick-bottomed bowl and spread half of the fruit. Put a layer of rice on top (also half) and again - fruits and rice. Pour hot salted water (the water should completely cover the rice!), Add honey and a little more butter. We cover the dishes with a lid, put on a slow fire and simmer until the rice is ready.

Bukhara pilaf with raisins
It is not true that in Central Asia they only like fatty pilaf with meat. And an example of this - classic recipe Bukhara pilaf. And such a pilaf with raisins is being prepared!
Ingredients :
3 medium carrots;
2 heads onion;
About a kilogram of rice;
2 handfuls of raisins;
Butter and salt.
Cooking:
Peel and wash carrots and onions. We cut the carrots into strips, and the onions into rings. Now dissolve the butter in a thick-bottomed pan and put the carrots and onions in it, and then simmer the vegetables over low heat for about ten minutes. After that, add the raisins (washed!), A glass of boiling water and cook the raisins with vegetables for another five minutes. Next, pour the washed rice in an even layer and pour it with salted boiling water so that the water rises about a centimeter above the rice. First, cook pilaf over medium heat with open lid. When the water is completely absorbed, cover the dishes with a lid, reduce the heat to a minimum and continue to cook for another twenty minutes.
Arrange fragrant Bukhara pilaf on a dish with a slide and serve with vegetable salad and greenery. Top pilaf can be sprinkled with pomegranate seeds.

Fruit pilaf with peaches
Wonderful pilaf recipe for children's menu which combines fresh and dried fruits.
Ingredients:
One and a half cups of rice:
150 grams of butter or vegetable oil;
1 tablespoon of saffron infusion;
200 grams of dried apricots;
200 grams of raisins;
3 fresh peaches;
1 glass of fresh cherry plum;
100 grams of peeled almonds;
2 tablespoons of honey;
2 tablespoons of sugar;
half glass pomegranate juice;
1 teaspoon ground cinnamon;
2 pieces of cloves.
Cooking:
Rice is pre-washed and boiled in in large numbers salted water until it is not fully cooked. Then put the rice in a colander and rinse cold water. Now put half a glass of boiled rice in a thick-bottomed dish and mix with 100 grams of melted butter. We level the layer, cover the dishes with a lid and simmer over low heat for about half an hour. During this time, the rice should be fully cooked.
While the rice is fully cooked, washed, dried and sliced ​​\u200b\u200bfruits and almonds are fried in the remaining butter until golden brown. In a separate saucepan, cook syrup from pomegranate juice, honey and sugar. At the end of the preparation of the syrup, add spices and fried fruits to it. We boil a little more. Serve rice garnished with fruit in syrup.
Here you can cook such a different, but very tasty pilaf with fruits!

Fruit pilaf

Steamed rice-250 gr.

Carrot-100 gr.

Raisins-0.5 cup

Dried apples - 0.5 stack. (200 ml)

Dried apricots-10 pcs

Prunes-pcs10

Apple juice -0.5 l.

Butter - 75 gr.

Honey -1 tbsp.

Pine nuts - 1 tbsp.

Cinnamon - to taste

Barberry - to taste

Saffron - to taste

Step by step cooking

Step 1:

Required Ingredients

Step 2:

Rinse raisins and dried fruit well

Step 3:

Cut dried apricots, prunes and dried apples randomly

Step 4:

Carrots traditionally for pilaf - straws

Step 5:

Put the butter and chopped carrots in a cauldron, simmer under a closed lid for 3-5 minutes

Step 6:

Then add raisins, simmer with carrots for another 3 minutes

Step 7:

Add the remaining dried fruits and spices, simmer under a closed lid for another 10 minutes. You can take your favorite spices, I really like cinnamon in combination with apples, I traditionally took barberry and saffron for pilaf. You can also put 2-3 star anise stars - I already remembered it when it was too late) In general, experiment!

Step 8:

After 10 minutes, spread the washed rice and carefully, so as not to wash off the layer of rice, add Apple juice. I cooked with juice as an experiment - it turned out very tasty! I came across recipes with grape, peach, and orange juice! I think I'll try another one next time. You can also take ordinary water instead of juice, it will also be very tasty!

Step 9:

Cook from boiling over low heat for 20-40 minutes, depending on the rice. After 20 minutes, you need to check if there is enough liquid - if the liquid has already been absorbed, and the rice is not yet ready, you need to carefully add another 0.5 cups of water. I don’t know why - but every time I have a different amount of liquid, it all depends, probably, on the type of rice. The standard ratio of rice and liquid is 1:2

Step 10:

In 30 minutes my pilaf is ready! Turn it off and let it rest for another 10 minutes

11. Step 11:

Then open the cauldron, mix and put on a plate

Step 12:

From above, I sprinkled fruit pilaf with pine nuts and poured honey - this way the pilaf will be even more nutritious, but this is optional.

Many only know traditional recipes this dish, but there is also fruit pilaf. It has a characteristic taste that only dried fruits or fresh fruits and berries. Such pilaf is a godsend for children, as well as for parents.

traditional recipe

Fruit pilaf will become a favorite for children and adults, not only because of its taste, but also useful dietary properties. It is easy to make and can be eaten hot or cold.

What will be required:

• liter of water;
• 2 cups of rice;
• 70 grams of figs, dried apricots and prunes;
• 100 grams of raisins;
• 1 carrot;
• salt;
• 2 tablespoons of vegetable oil;
• half a teaspoon of turmeric.

Recipe:

• To cook fruit pilaf, heat a cauldron over a fire, pour vegetable oil.
• Grate the carrots, put them in a cauldron, and then add raisins to it.
• Cut the dried fruits into halves, put a layer on the raisins, then add the figs cut into pieces, sprinkle the dried fruits with turmeric.
• While the dried fruits are fried, take care of the rice. Rinse it until the water is clear.
• Put the washed rice on top of the dried fruits and pour hot water. Water should cover the rice layer by 1 - 2 centimeters.
• Simmer the rice until the water has completely evaporated, then turn off the fire and simmer the fruit pilaf for 15 minutes under the lid.

Recipe with peaches

Pilaf with peaches is a very tasty dish, worthy to be cooked in summer time. Fruit pilaf with peaches turns out to be light, with an unforgettable taste and aroma. Cooking such a fruit dish is a little more difficult than traditional fruit pilaf, but it's worth it.

What will be required:

• 1.5 cups of rice;
• 100 grams of butter (you can use vegetable);
• 200 grams of dried apricots and raisins;
• a glass of cherry plum;
• 3 ripe peaches;
• 100 grams of peeled raw almonds;
• honey for 2 tablespoons;
• half a glass of juice of one pomegranate;
• 2 tablespoons of sugar;
• 2 cloves;
• a teaspoon of ground cinnamon;
• 1 tablespoon of saffron infusion.

Recipe:

• To prepare this delicious fruit dish, pre-wash the rice and boil it in a sufficient amount of salted water until half cooked.
• Put the rice in a colander, then rinse under cold water.
• Put half of the boiled rice in a thick-bottomed bowl, mix with 100 grams of butter.
• Level the rice layer, cover the pot or cauldron with a lid, simmer over low heat for about 30 minutes. This is enough time to fully cook the rice.
• Cut dried fruits, fruits, almonds into small pieces and fry until golden brown.
• In a separate saucepan, boil the syrup from pomegranate juice, sugar and honey. To finally prepare the syrup, add fried fruits and spices to it.
• Mix rice with fruit syrup. Fruit pilaf with peaches is ready.

Recipe with apples and pumpkin

Cooking pilaf with apples and pumpkin for children and adults will not be difficult. Apples and pumpkins go great with each other and with other ingredients.

What will be required:

• 1.5 cups of rice;
• 0.5 kilograms of pumpkin;
• quince;
• ? a glass of vegetable oil;
• 100 grams of raisins;
• 2 apples;
• nutmeg;
• sugar;
• cinnamon;
• a pinch of salt;

Recipe:

• To cook pilaf from pumpkin and fruits, peel the pumpkin from the skin and seeds, and cut the apples (it is better to take green ones) into cubes.
• Mix pumpkin, apples, raisins and finely chopped quince.
• Rinse the rice several times until the water is clear.
• Pour odorless vegetable oil into the bottom of a cauldron or pan and heat it up. Then lay out the pieces of pumpkin so that they cover the whole bottom, then fill it with part of the rice, and on top put part of the apples with quince and raisins, sprinkle the fruit dish with sugar, cinnamon and nutmeg.
• Then again make a layer of rice and a layer of fruit. Pour the dish with salted water and oil so that the rice is completely covered with it.
• Cover the cauldron with a lid, cook a dish of rice and fruits for about an hour over low heat.

Now you know that preparing food is quite simple and easy, but the result is pilaf light and tasty.

An excellent dish for pilaf fans. It has already started that at the mention of the word "pilaf" our imagination draws rice with meat and vegetables on a plate, fatty, fragrant and unusually tasty. I, probably like many, just love rice dishes, and pilaf is one of my favorite dishes. Probably, recipes for dietary, vegetable and fruit pilafs are undeservedly forgotten. Again, this is simply an indispensable dish for vegetarians. Fruit pilaf - very delicious dessert from rice and dried fruits. And baked in a pumpkin, it is additionally saturated with its aroma.

We will need:

• medium sized pumpkin
• rice - 1 tbsp
• carrots - 1 pc.
• apple or quince - 2 pcs
• dried apricots - 1 handful
• prunes - 1 handful
• raisins - 1 handful
• almonds - 1 handful
• butter - 50 g
• sugar - 1 tbsp.
• salt - 1 tsp

Carrot cut into cubes.

Dried apricots, wash and cut into 2-3 parts. If the dried apricots are soft, then you do not need to soak them.

My prunes and cut into 2 parts.

We clean the apples from the peel and core. Peeled apples cut into small cubes.

We steam the almond nuts with hot water and remove the skin from them. Then cut in half.

Melt a piece of butter in a frying pan and sauté the carrots. carrots in this case, among other things, is used to give pilaf a beautiful color.

Then add dried apricots, prunes and washed raisins to the pan. Mix well.

At the end we throw apples and nuts. Turn off the stove, cover the pan with a lid and leave the mixture to warm up. Be sure to stir a couple of times so that the fruit does not burn.

We cut off the top of the pumpkin, take out the seeds with a knife and a spoon. Inside we make small notches with a knife. Be careful not to damage the skin on the outside.

Put pre-washed, soaked and boiled until half cooked rice on the bottom of the pumpkin.

Then spread the whole fruit mixture. Add sugar and salt.

Lay the other half of the rice on top. Pour in about half a glass of water. Can be used fruit juice. Coat the outside of the pumpkin with vegetable oil. Place the pumpkin in a baking dish with low sides. One on which it will be possible to put the finished pumpkin on the table. We put in a preheated oven on the bottom shelf. We do not cover the "lid" from the pumpkin yet. Cover with foil on top. After 35-40 minutes, remove the foil and cover with a pumpkin lid. Bake for another 15-20 minutes.

Remove the finished pumpkin with fruit pilaf from the oven, but do not open it for about 20 minutes. Let it cool slightly.

Fruit pilaf can be served both warm and very cold, scraping the pulp of the pumpkin with a spoon.

If you want to cook fruit pilaf without baking in a pumpkin, then after frying the fruit, immediately pour in raw rice, add salt and sugar, pour in a glass of water and cover with a lid. Turn down the heat after boiling. So the pilaf will be ready faster. Cooking will take approximately 20-25 minutes

Nice delicate taste this diet food Both adults and children will love it. Therefore, if you have never cooked it for your household, or you want to try new culinary variations, then each recipe presented in the article deserves to be implemented. Rice combined with fruit is much safer for the figure than the classic meat counterpart. It is easier to digest. Try the classic first basic recipe.

Fruit pilaf

Ingredients

• water - 1000 ml;
• rice - 370 gr;
• figs - 65 gr;
• dried apricots - 70 gr;
• prunes - 65 gr;
• raisins - 90 gr;
• carrots - 65 gr;
• oil (vegetable) - 30 gr.
• turmeric - 2 gr.

Cooking

1. Heat the cauldron on the flame, pour oil, put the grated carrot.
2. Add raisins, after dousing with boiling water.
3. The remaining dried fruits, washed and doused with boiling water, cut into halves, put on top of the raisins, then put the chopped figs, sprinkle with turmeric powder.
4. While the “roasting” is being prepared, rinse the rice.
5. Clean rice must be placed in a cauldron on top of dried fruits and poured with water, so that its level exceeds the rice by two centimeters.
6. Simmer until the water evaporates, cover with a lid, turn off the flame and leave to simmer for a quarter of an hour.

In this version, a basic recipe is presented, according to which you can cook a dish by modifying it a little, for example, take other dried fruits. It is recommended to use a special cauldron, but if you do not have one, do not be discouraged, you will not lose much if you cook fruit rice in a saucepan or even in an ordinary saucepan, if you try, it will turn out no worse than in the photo.

Pilaf from peaches with pomegranate juice

This recipe is step by step guide to cooking delicious pilaf with peaches. This fruity culinary masterpiece can be prepared in the summer for the whole family. It turns out light, pleasing pleasant aroma and palatability. Cooking it is somewhat more difficult than classic fruit rice, but the effort is worth it.

Ingredients

• rice - 290 gr;
• butter (butter) - 95 gr;
• dried apricots - 180 gr;
• raisins - 180 gr;
• cherry plum - 100 gr;
• peaches - 300 gr;
• almonds (raw, peeled) - 90 gr;
• honey - 30 gr;
• pomegranate juice - 70 ml;
• sugar - 20 gr;
• cinnamon - 2 gr;

Cooking

1. Start cooking by rinsing the rice clear water and cook until half cooked, transfer to a special colander and rinse again with cold water, transfer to a saucepan with a thick bottom, mix with butter.
2. Level the surface of the rice layer, cover and simmer on a minimum flame for about half an hour so that the rice is completely cooked.
3. Rinse, peel and cut peaches, do the same with cherry plum and dried fruits, almonds. Fry these ingredients until golden brown.
4. Separately, prepare the syrup, combine and boil pomegranate juice and sugar in a saucepan, when the mixture cools down, add honey there.
   
5. Add fruits and spices to the syrup, mix with cooked rice.

Such a fruit side dish turns out surprisingly tender. It can be given to children with tea, and adults will like it in combination with a light dessert wine.

Fruit pilaf with pumpkin and apples

The recipe is quite simple and the ingredients are by no means pretentious and not exotic, while the dish turns out to be very tasty and appetizing in appearance, which is confirmed by the photo. It is not at all difficult to prepare it. In addition to the fact that the basic addition to rice in the form of pumpkin and apples is very useful, it gives a wonderful flavor to the dish.

Ingredients

• rice (crumbly) - 350 gr;
• pumpkin - 370 gr;
• apples - 230 gr;
• oil (vegetable) - 70 ml;
• raisins - 95 gr;
• sugar, cinnamon, salt - according to taste preferences.

Cooking

1. You can literally prepare a dish within an hour - an hour and a half. Peel the pumpkin, remove the seeds with a spoon, cut apples and pumpkin into cubes (choose a rich orange color, as in the photo, these varieties are often the most delicious), mix by adding boiled raisins.
2. Rinse the rice several times until the water is clear.
3. Pour oil into a cauldron (or pan) to warm up a little, lay the ingredients in layers. Pumpkin with apples - one layer, rice - the next and pumpkin again, sprinkle the top with cinnamon and sugar, you can add a little nutmeg (nut) and again rice, do this until the cooked ingredients run out.
4. Cover the cauldron, simmer fruit rice on a slow flame until cooked.

Important: it is preferable to take green, dense structure apples, choose odorless vegetable oil so that it does not interrupt the taste and aroma of the dish. This recipe is useful for those who fast, it is also digestible for vegetarians. The dish turns out to be dietary, but at the same time quite tasty. In the photo you see that the fruit masterpiece looks very appetizing.

Fruit pilaf with grape juice

In this case, rice will be cooked with apples, with the addition of juice. It turns out a little spicy, with a pleasant taste and aroma.

Ingredients

• rice - 210 gr;
• carrots - 50 gr;
• dried apricots - 90 gr;
• prunes - 90 gr;
• raisins - 95 gr;
• apples (dried) - 30 gr;
• grape juice (or apple) - 410 ml.
• pepper, ginger - according to taste preferences.

Cooking

1. Carrots should be washed, peeled and chopped into strips, fried in oil.
2. Wash dried fruits and rice.
3. Put carrots in a thick-bottomed saucepan, after dried fruits and rice, pour juice.
4. Close the lid, cook on a small flame for about half an hour.
5. Add spices, cook for about ten more minutes.

The finished dish should cool slightly, after which it should be decorated with dried fruits, as in the photo or mint leaves, laying out a slide or a certain figure using a mold. For fruit pilaf in summer period fresh fruits, such as pears, may be used. As you understand, they must have a structure so that they do not spread during the cooking process. You can add peeled nuts if you like. ready meal- honey.

As you can see, this is a great dish for fasting periods, it is also loved by those who follow a vegetarian diet.

• All recipes should use crumbly rice, then your dish will turn out to be structural and tasty, such as in the photo. Do not use fragrant vegetable oil, it will overpower the taste of the fruit. The amount of dried fruit can vary, and they are interchangeable. So, for example, if you can’t stand dried apricots, or it wasn’t in stock, but there are only raisins, don’t be upset and limit yourself to them, the dish will still work out.
• It is important to choose the right utensils for cooking. A thick-bottomed pan is much more suitable than a thin-walled and enameled one. You can contrive to cook in this, but the first option is preferable. Now it will not be difficult for you to cook pilaf with spices and fruits, so do it more often - please your household with a healthy and tasty culinary masterpiece!

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