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Homemade bread and two years of cooking

Homemade bread and two years of cooking

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First sift the flour into a deep bowl and make a hole in the middle.

It is prepared in May.

Rub the yeast with the sugar until it liquefies, add a little warm water and a little flour and mix the mixture.

Leave the mayonnaise to rise until it doubles in volume, then transfer it to the flour depth.

Gradually add hot water in which the salt, oil and sour cream have dissolved and mix by adding flour from the edges.

Mix first with a spatula, then transfer the dough to the floured table and knead until smooth and no longer sticking to your hands.

Leave the dough to rise, in a warm and covered place, until it doubles in volume, about 35-40 minutes, then divide in two and place in trays greased with a little oil.

Leave it to rise in the trays, until it passes easily over their edges, then put the trays in the oven for 40-45 minutes at 180 degrees.

It is very good and fluffy!

We devour a warm and simple bread, we like it so much.

What alcohol do we use for sour cherries or other homemade liqueurs?

I admit that I was pleasantly surprised. The homemade sour cherry had a nice, clean cherry taste and an extremely pleasant aroma. This is due to the fact that in this recipe cherries do not ferment with sugar which creates a repulsive, vinegar, sour smell, but it is soaked directly in alcohol. The principles of pharmacy and chemistry apply to which flavors are best extracted with alcohol. Why leave cherries in the sugar "borscht" when their natural flavor is quickly extracted directly into alcohol? We don't want to get alcohol from cherries that we can distill like brandy or brandy! In Arad, flour brandy is made from apricots, cherries or sour cherries, but they are collected in barrels in which they ferment (borhot is made) and then distilled. Now we make liqueur!

Of course, the alcohol used in homemade liqueurs is the refined double of 96 degrees! By no means do we make fine liqueurs with brandy, brandy or brandy! No Transylvanian spoils his brandy or brandy 46-60 degrees on these fragrant liqueurs "for ladies" to a friend about this so-called "40 degree brandy": dude, that's fever, not brandy!

I also made cherries with vodka (37-40 degrees) following a simpler recipe that can also be applied to cherries & # 8211 see here. That is, the sugar is put directly over the fruit and alcohol, no more syrup is made (because vodka is 37-40 degrees compared to the refined double alcohol which has 96 degrees).

How many degrees must the cherry have?

Liqueurs are generally between 22-30 degrees. The homemade sour cherry is around 25-28 degrees.

From these quantities results approx. 6-7 liters of sour cherries from home.

  • 2 kg of cherries with seeds
  • 2 l double refined alcohol of 96 degrees
  • 2 kg of sugar
  • 2 l water

Homemade liver pate - ingredients and preparation


  • 500 grams of liver (poultry or pork)
  • 75 grams butter
  • 300 ml of milk
  • 2 bay leaves
  • 2 medium onions
  • thyme, a clove of garlic, salt, pepper.

Method of preparation:

The liver is cleaned, washed, cut into pieces and left to marinate in milk, together with two cloves of crushed garlic, in the fridge for an hour or two.

Peel and finely chop two medium onions, sauté in a saucepan for two minutes, until golden brown, then add the liver removed from the refrigerator, drained of juice. Cook together for a few more minutes, then add the milk in which the livers were marinated, along with two other cloves of garlic, 1-2 bay leaves, thyme (a teaspoon), pepper, salt to taste and boil low heat, until the juice drops well and the liver is penetrated.

If you want to add more color to the pate, you can add a little tomato paste, paprika or hot pepper.

Near the end, add 100 ml of red wine and remove the bay leaves, so as not to leave a bitter taste to the preparation.

Then leave the mixture to cool slightly so that it is not hot, then place it in a blender, together with the butter, and mix until a homogeneous, fine paste is obtained. Don't be afraid if the resulting mixture is soft, it will harden once you put it in the fridge.

You can serve liver pate on slices of wholemeal bread, bell peppers or rye crackers. Good appetite!

Recipes for children between 2 and 4 years old

Children aged 2-4 can become capricious and difficult to satisfy when it comes to nutrition. Consult our networks specially created for children aged 2-4 and provide your child with the care he or she needs.

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A mother in the UK created a type of sandwich based on a garlic stick, stuffed with meatballs, and tomato sauce.

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Potato stew is the taste of childhood, along with rice pudding and soup with dumplings. So & icircn any family o.

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Mother's bread recipe at home

My mother used to make homemade bread in my childhood, but she didn't grow it that way. Rating: 5 & # 8211 115 votes & # 8211 3 hours 50 min. RECIPE PREPARATION Bread like at home: We wash the potatoes well, we boil them.

Peel and grate in a large bowl, add salt, sugar and yeast. Who can be the most careful depository of the Romanian recipe book if not… mother? I owe her the best bread recipe.

Home bread

A good homemade bread recipe goes well at any time, especially if it comes out fluffy and tastes good like this.

I confess that in the last year I discovered and experimented the dough with natural mayonnaise, I baked very good breads and I am glad to try this option as well.

Returning to this homemade bread, I tell you that I prepared it with yeast, that it was eaten all evening and that the next day I had to prepare another one.

If it catches you well, I also recommend my recipe for fluffy buns!

I baked this bread in my beautiful and good cast iron bowl. I am simply captivated by the range of Crock Pot dishes and love to cook in it. If I wink at you too, I'll leave a link here .

This bread does not have many ingredients, nor is it a combination, but baked in this dish, it turned out sensational!

I hope it will be useful and inspire you to make homemade bread.

Preparation time: 2 hours Nr. servings: 1 Complexity: medium
  • 600 gr 650 degree flour
  • 1 lgta salt
  • 1/2 lgta sugar
  • 15 gr of fresh yeast
  • 300 ml of warm water
  • 50 ml healthy / natural yogurt
Method of preparation:

In a bowl, put the yeast, sugar and add 50 ml of warm water. It is left to activate.
Separately, in a bowl (preferably glass or stainless steel), sift the flour, add salt, mix gently with a whisk. Add warm water, yogurt and finally yeast. Depending on the flour you use, you may need either extra flour or a little water.

Mix at first with a wooden spatula, then knead well, well. Ideally, you should use a robot, but you can also do it manually. The more you knead, the fluffier it gets. Cover the dish with cling film and leave to rise for 1 hour.

When the dough has doubled in volume, remove it on a floured board and knead lightly, then give it the shape we want.
The bread is placed in the baking dish. Leave it for another 15 minutes before baking. I used the cast iron pot and I recommend you to take one. It's wonderful in the kitchen.
I recommend the baking temperature of 250 degrees C for the first 20 & # 8211 30 minutes (if you want to bake in something else without a lid, you can use a pot of water under the grill, in the oven), then you can remove the lid, reduce the heat to 220 degrees C and leave for another 10 & # 8211 15 minutes.
After baking, remove and leave to cool. It is a very fluffy and tasty bread.
May it be useful to you!

Cake and panetone recipes for bread machine from ADRIANA GURAU

Because we are on the eve of the holidays and many of us are thinking about how to divide our time to face all the family and professional obligations. I propose two cake recipes for the bread machine that I have made for two years now and no one he knew that "the old fashion way" was not done, receiving many compliments.

Simple cake on the bread machine

600 gr flour
35 gr yeast or a sachet
125 gr butter
120 gr thicker cream
100 gr sugar
70 ml water
50 ml milk
1 vanilla sugar
4 yolks
a vf. salt knife
grated lemon

Simple Panetone recipe

1 cup warm milk
4 tablespoons sugar dissolved in warm milk
2 yolks mixed with warm milk and sugar before being put in the car
1/2 cup sour cream
1/2 teaspoon salt
2 tablespoons butter
vanilla essence, rom
lemon peel etc.
3 2 3 cups of flour
2 teaspoons dry yeast

Put them all in the ingredients in the car, the liquid ones first, followed by the cut butter / sour cream, flour, lemon peel. The yeast is put in the end, after I made a small hole for it, in the flour. Close the lid and put it on the homemade bread setting (depending on the car). After the crust is well kneaded, take it out of the machine, fill it with walnuts, shit or raisins, according to your preferences, place it in cake trays greased with butter and powdered with flour and leave it to rise in trays, in a warm place. in the kitchen. After an hour or two, when the crust doubles in volume, grease with egg yolk and powder with caster sugar (I like it that way), put it in the hot oven at the right heat and bake until it passes the toothpick test.

ADRIANA GURAU is a writer (and & # 8230gastronomer!), Our special correspondent in the United States.

Chef Mihai Neacsu: the most important thing for a man is the word

Chef Mihai Neacsu is one of the youngest and most talented Romanian chefs. An ambitious, direct, honest man who says things by name and looks you in the eye. Consider ca & bdquothe most important thing for a man is the word, without him, you are a nobody & rdquo. That, from my point of view, says it all about a man. It caught my attention since I saw it at the first edition of Top-Chef and I watched it closely. I liked what I saw. I saw professionalism, passion, enthusiasm, desire for perfection. I saw a man with a real spine, a special verticality, which makes him always put an end to it, extremely natural.

He is a man who not only has bread and a knife in his hand, he also has the words with him, and he knows how to use them, to create real miracles. And with the bread and the knife, and with the words.

He is a complete and totally dedicated professional.

Keep an eye on Chef Mihai Neacsu, this man will make history, he will revolutionize the Romanian cuisine!

1. Who is the man Mihai Neacsu? Where it comes from? And where is it going?

& ndash Mihai Neacsu & hellip hmm, well let's see: I was born in Foscani, a city dear to me, as they say, among the living. I just gathered under the belt 34 years old and I'm glad, I think, that I didn't live in vain. I spent most of my childhood in Vrancea, with my grandparents, my grandfather being responsible for what I am today, a man passionate about what he does, proud to be Romanian and from Vrancea, a man with a strong behavior very difficult to shaken. From him I learned a phrase that still guides my steps in life: "The most important thing for a man is his word, without him, you are a nobody."

My parents were very strict when it came to school, I meditated in different languages, math, Romanian, etc. I had a pretty busy and annoying schedule for a kid, but I realized later, when I could speak in three languages, fluently, how much they would matter for my later career. In conclusion, a man's success begins to build from childhood, and I think education is a very important factor.

2. How did you become a chef? The road traveled, courses, competitions, prizes

I finished high school and my family still wanted me to go to college, my father wanted to study forestry (mine is an engineer in the wood industry, I grew up with sawdust in my nose as they say), but I had other inclinations, I liked to gatesc. After high school, I got a job at a very demanding restaurant, in Onesti, as a pizzeria assistant, at the first wood-fired oven I had ever seen in my life. After a certain period I try to go as much as possible to the restaurant's kitchen. At the beginning I had some very mischievous chefs, and yet they did not manage to make me give up, on the contrary, they managed to create, I say, a very ambitious and stubborn man at the same time.

I became a chef & ndash chef at that restaurant in 2 years, at the age of 20!

From there it's a whole story, I didn't stop today to study techniques, textures, tastes.

At the age of 22, I saw a competition in Brasov for 25 positions as a chef in the UK, I took my heart in my teeth and went. Among the 700 chefs who were selected (all participants went through a pre-interview in English, the positions required fluent English) I was the one

younger and with the least experience. I remembered my mother's words: & bdquorelax, you have nothing to lose & rdquo, so I managed to get one of the 25 positions. I admit, when I left the competition hall, I was so tense that I sat on a curb and cried with joy, I was only 22 years old and I was employed by the largest hotel chain in the UK.

For me, this point will mean, as we Romanians call it, "the bottom line" for the rest of my life. I managed to follow the studies of a profile faculty there, I interacted with all the nations and cuisines of the world, from cooking styles, traditions, famous combinations, innovation but also efficient organization of a top cuisine.

Many beautiful locations followed after that, I even collaborated with one from Italy in Lido Di Spina, above Ravenna, I crossed almost all of Europe. I learned a lot about a chef's life, what it's like to wake up at 5 in the morning and go fishing with the sea, to cook fresh in your restaurant everything you catch that day, how to use a Tandoori oven from the Indians, how to you make a sauce for shish kebap on coals, from the Turks and so on.

3. What is life like in Romania? But outside? Make a parallel. Is there fair or unfair competition? Is life beautiful, moneyy, easy, fun? What are the satisfactions and dissatisfactions?

Fun life in Romania is a bit more complicated than in other lands, because we are in the first phase of a very long transition, but it is good that it has started, a transition to which I put my shoulder several colleagues with fresh visions. Outside the country, the logistics for the restaurant are very well developed, the schools produce good quality people especially for a professional kitchen, the customers are generally very open to new. In conclusion, it is much easier to create a successful restaurant there than in Romania. The job in general has more personal than financial satisfactions, but from a financial point of view we do not complain either, reaching to earn among the most beautiful monthly incomes in Romania.

3. What is the funniest thing in a chef's life? But the one that annoyed you the most?

A chef's life isn't much fun, but come on, either. & # 128578 A client, and here I specify that he was Spanish, asked me for carpaccio with polenta, and after he was explained that it didn't work, the next day he asked for it with puree & hellip & # 128512

And what annoys me the most is a man's inability to use his brain.

4. What is the dish you cook with pleasure, what is your specialty? What don't you like to cook?

For me, the chef who has a specialty is a limited person, why limit yourself to one specialty, when you can have a thousand, and there is nothing I don't like to cook. If I don't like something, I change it to my liking.

5. How was the Top-chef experience. What changes has it brought to your life, good or bad?

The experience at the top & ndashchef brought me a lot of dear friends from the industry, we felt like in a family there. It has brought changes, more good than bad, and the most beautiful is when the world recognizes you everywhere.

6. Do you give readers a recipe of your own? A quick recipe with a picture.

I don't give recipes of any kind, because the kitchen I practice is too heavy for amateurs, we should stay together for about two years, and after that, I could recommend you a recipe.

7. What projects are you involved in now? What future projects do you have?

At the moment, for about 4 years, they have been doing trainings for the restaurants that are opening new, or in need of "capital repairs". I also have a project called 240 & ndash see here, in which we try to give plaiting ideas for all chefs in Romania. He is supported only by his own forces, together with his wife (boss on the dessert side) and two friends: Victor Arsene & ndash photo, Cosmin Dragomir -text.

8. What would you like to change in the Romanian culinary mentality - kitchen (restaurant, chef, chef) versus customer.

Unfortunately, we must first change the mentality of restaurant owners, they want cheap labor, but gigantic results, which is impossible. I would like to meet one day, the man who will brag about how much he has invested in people, not in tiles. When it comes to staff, I would like them to be more dedicated to the job and more ambitious. The owner's trust in the employee and vice versa, to be iron, will only prosper, as a team. See here 10 tips that Chef Mihai Neacsu gives to restaurant owners.

9. What do you think about Romanians in the diaspora?

I lived among them for a long time, I knew that we are all different types of people, but one thing I can tell you, and from here you draw a conclusion: I never made my country laugh and I proudly claimed that I am Roman !

10. What do you think about culinary bloggers?

I appreciate self-respecting culinary bloggers, and by that I mean those who don't just post for the sake of posting, and those who don't indulge in certain "favors" to create favorable articles for some. But in general, a good blogger can get rid of a bussines very quickly, and I am referring here to one with very high gastronomic knowledge, respected by the community, and with a lot of followers on his page. We still don't have the case, they still have a lot of work to do until they reach the level where we will take into account the criticisms brought by them. They are necessary, even vital for the development of restaurants in any country in the world, but at the level they are in Romania they are almost non-existent, they address more housewives.

The photos are part of Project 240 and are taken by Victor Arsene. Beautiful photos!

More interviews with people who know what they say in the kitchen & ndash see here.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Chef Mihai Neacsu: the most important thing for a man is the word

Tomato soup my grandmother's Transylvanian recipe

Tomato soup my grandmother's Transylvanian recipe. In Arad we make tomato soup with rice, alphabet pasta or with small flour dumplings. It is a simple soup recipe, cheap, healthy and fast. Celery is not missing from this tomato soup.

He tells us soup or zama of paradise or porodica, paradise (from Swabians and Hungarians). Tomato soup I didn't like it as a child. My grandmother begged me to eat it and counted my spoons: one more and one more. I didn't suffer from the long celery leaves in the pot, even though I didn't put them on my plate.

In the meantime, I completely changed my tastes and tried to find the old recipe for tomato soup from my grandmother's house. Good luck with my father, who cooks very well and who explained to me exactly how to make this soup. He prepares it very often.

It is a light soup, simple and fast, very tasty. A recipe of post. It can be made in summer from garden tomatoes, well ripened, fragrant and juicy, or in winter from homemade broth & # 8211 recipe here. You can use commercial tomato juice (glass or cardboard).

I don 't know why tomato soup is a child' s fear. & # 8230 You mean? Is tomato soup a bau-bau? Does anyone know why children don't like it? So it is with marinated meatballs (recipe here). Some children do not eat them

In neighboring Hungary, the most popular tomato soup is the one with letter-shaped noodles (alphabet pasta). That's what it's called: betütesztas paradicsomleves & # 8230 It's that good soup found in school canteens and kindergartens. I think, going back to the previous idea, that those who make tomato soup in the canteen put alphabet pasta to be more attractive for the little ones. So did I and my son (who is in grade 1) reads them as he discovers them in the soup spoon: B, E, K, L, E, O & # 8230

You can use any kind of small pasta: tarhane, stelline, risoni, anellini, noodles but it is also made with flour dumplings or with csipetke.

From the ingredients below we obtain approx. 4 servings of tomato soup.

What ingredients do we use for Sarmale in the nest, the old recipe step by step

Quantities for 30 generous servings & # 128578

  • For stuffing sarmales
  • 200 g of smoked bacon
  • 50 ml of oil
  • 1 kg of onion
  • 2 large carrots
  • 1 jar of 370 g broth
  • a teaspoon of grated paprika
  • 400 g of rice
  • 1 tablespoon dried parsley tip (2 bindings)
  • 1 tablespoon dried dill (2-3 bundles)
  • 3 kg of minced meat, pork and beef mixture
  • 10 juniper berries
  • 10 coriander seeds
  • a teaspoon of red pepper
  • 1 & frac12 tablespoon of salt
  • thyme
  • ground black pepper
  • pickled cabbage
  • a jar of 370 g of tomatoes in its own juice
  • thyme
  • pepper
  • Bay leaves
  • For & bdquosurprises & rdquo
  • sausages
  • smoked bacon
  • bacon

How to prepare Sarmale in the nest, the old recipe step by step

  1. Melt in a pan 200 g of smoked bacon, cut into cubes, over which we add 50 ml of oil.
  2. Stir, and when the bacon has melted, add 1 kg of onion. I used white onions and red onions, you can use whatever you have. Add two large carrots, put on a small grater. The carrot will give an orange color and a special sweetness to our sarmales.
  3. Stir continuously for 10-15 minutes so that it does not stick. Until the onion softens a little, but without frying. We just want it to become slightly translucent and sweet.
  4. We add a jar of pepper paste broth with tomatoes, 370 g, a teaspoon of grated paprika, 400 g of rice. I recommend using round and large grain rice.
  5. Mix everything on the fire for a maximum of 5 minutes, until everything is uniform.
  6. Turn off the heat and add a tablespoon of dried parsley and a tablespoon of dried dill, or 1-2 fresh bundles. Stir again. Let everything cool very well.
  7. Over the onion and rice composition add 3 kg of minced pork and beef. Over this we add the spices. I used 10 coriander seeds, 10 allspice seeds and a tablespoon of red pepper, which I ground.

Sarmale in the nest, old recipe step by step

  1. Add half a tablespoon of salt, a tablespoon of thyme, a teaspoon of black pepper.
  2. Mix everything carefully, very well, until you get a uniform consistency.
  3. We are now preparing sauerkraut for the sarmale. We choose the big, beautiful leaves, we cut and keep the stalks. We cut the leaves about a palm, we make the small stuffing, not very big. Squeeze the cabbage leaves into a fist, squeeze the juice.
  4. We're making sarmalutes now. We always turn the leaf with the glossy side down, we put the composition of sarmale, then we roll it tightly. I put the ends inside with a finger, I uniformed and I got a stuffing. We do the same with all the sarmalutes.
  5. We prepare the tray in which we will put the cabbage nests, we cut the cabbage stalks into small strips. We add a jar of tomatoes in their own juice, a quarter teaspoon of thyme, pepper as we take with three fingers and a bay leaf. Mix everything well, to be uniform.
  6. We prepare the cabbage leaves to wrap the nests, we cut the ribs, and from a big cabbage leaf we get two packages, we cut it in two.
  7. We place three sarmales, we cut a piece of sausage the size of sarmales, we place a piece of smoked neck on top, then we pack everything. On top we put another piece of smoked bacon.
  8. We place the stuffed cabbage in the nest in the tray.
  9. Fill with enough water to cover the sarmales, cover the tray with aluminum foil, for 15 minutes let everything simmer until it boils, then reduce the heat to 160-170 degrees Celsius and leave them in the oven for about 3 hours.
  10. After this time, I turn off the oven and leave them in the oven until the next day, the baking will take longer and we will get a fantastic result. The sarmales will be tender, sticky, soft, they will melt in your mouth. Absolutely perfect!

Presentation and serving for Sarmale in the nest, old recipe step by step

Place a sarmale nest on the plate, with 1-2 tablespoons of sauerkraut and serve with polenta or bread fresh, hot peppers, sour cream or horseradish, to taste.

These sarmalute in the nest are very effective, and I don't talk about taste anymore. They disappear immediately and it is a great pleasure to watch the others open their nests in amazement and delight, to see what they contain & # 128578

You can also add assorted sarmale, fasting and with meat, or wrapped differently, in cabbage slices, linden, vine & hellip

Don't forget the secret ingredient: sprinkle abundantly with love and a touch of goodness!

Good appetite! and I invite you to see the video recipe: