Plum is a wonderful autumnal fruit. Plums contain a huge number of vitamins C, A, group B, besides organic acids, sugars, mineral salts.

Plum stimulates appetite, improves digestion, increases peristalsis, exerts a diuretic effect. Fruits can be eaten to strengthen the capillaries and as a decongestant (to them a lot of potassium). U.S. scientists claim that the plum is not a lesser degree than bananas, are able to deal with a bad mood. If you want to feel better you need to eat (at one time!) half a kilogram of plums. Or drink a glass of prune juice. It should only be remembered for their laxative effect.

Eat plenty fresh plums, while there is a wide choice, but if you get tired, then plums can be cooked as fast and easy pie. One «dough up» and another «dough down».

Plum cake «dough up».

100 gr. flour

50 gr. butter

50 gr. sugar

1 / 3 teaspoon cinnamon

600 gr. plums, pitted.

Oven immediately turn on to 200 degrees.

Chop the butter, add sugar and cinnamon and knead with your fingers. Slowly pour the flour with your fingers and make crumbs out of the dough.

The bottom of the form of grease, lay tightly quartered plums, sprinkle crumbs of dough. Put in the oven for 25 minutes. Serve in the same form and is best eaten warm! And even better — with a scoop of ice cream!


Plum cake «dough down».


150 gr. flour

125 gr. butter

100 gr. sugar

2 eggs

pinch of salt

200 gr. blanched almonds,

2 tablespoons of jam (apricot or orange)

12 pieces of large plums


Oven immediately turn on to 180 degrees. Plum chopped on slices.

Chop almonds in a blender along with sugar.Then mix thoroughly in a bowl with butter. Then, one by one put the eggs, add flour and salt.


Form, it is better splited, grease and sprinkle with flour.

Put the dough into shape and sinks from the top — a beautiful flower, slightly pressing down the dough. Place in preheated oven for 50-60 minutes. For 5 minutes before the end of baking, dissolve jam with two tablespoons of hot water. Grease the top of the cake and return to oven.


Eggplant is a vegetable that does not contain large amounts of vitamins and minerals, but at the same time, the beneficial properties of eggplant is different. Eggplant has beneficial effects on the process of human digestion due to its delicate cellulose. Due to the low carbohydrate content of eggplant, they are not high in calories and therefore are suitable for those, who have diabetes and superfluous weight.


Eggplant paste



Here’s my recipe of eggplant paste.


3 large eggplants

3 red sweet peppers,

3 tomatoes,

2 cloves garlic,

half a white onion,

salt and freshly ground black pepper, olive oil.


Rub with olive oil eggplant and peppers, pierce them with a fork and spread on a baking sheet. Put in preheated oven to 180 degrees for 30 minutes. Take out, give them time to be cool.

Meanwhile pour boiling water over tomatoes, not more than for 3 minutes, take out and clean the skin and seeds. In a blender mashed tomato with olive oil and pour  the mass into a bowl.

Clean the eggplants and peppers from the skin, take out the seeds from peppers.

Separately set them in a blender and just chop!

Finely cut the onions. Press the garlic. All the ingredients are put together and filled with a good olive oil (five tablespoons), salt and freshly ground pepper according to your taste. Mix gently, put in container and refrigerate.

I especially recommend the paste with the dried brown bread, that was dried in a toaster or on the frying pan.

Very dietary product.

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