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Romanian traditional plateau

Romanian traditional plateau

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For starters I am Alexandra and I am very happy that I discovered this site ...
"Browsing" a few pages here ... I decided to put some simple recipes ... prepared with my husband or alone ....

So, for a start, I post a traditional plate prepared with my husband ... from all the ingredients in the garden and our refrigerator.
You can add in as many quantities as you want or for as many people as you want ... we have prepared a set for about 6 people ...

  • or lettuce
  • bacon from grandpa
  • kaiser or bacon around 200g
  • red onion 2 pcs
  • red pepper 2 pcs
  • cow / sheep telemea, depends on preferences
  • green / black olives
  • Boiled eggs
  • tomatoes
  • you can also put some pieces of cabanos ... but we didn't have them then

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Traditional Romanian dish:

All vegetables, eggs, meat and cheese are washed and cut according to preferences ... :)

it's very simple to prepare and honestly it looks good ... at least we liked it ...

I wish you good appetite ....

Worker's beer or champagne

Beer, in the modern sense of the word, is a recent phenomenon in our country. But I adopted it with such passion that it became the most popular alcoholic beverage in Romania. In 2016, we were ranked 7th in the world in terms of consumption.

Thus, a region of Europe included in the area of ​​wine consumption - and this by virtue of very, very old traditions - has come to compete with countries where beer has been at home for hundreds of years. There is a line between European areas that prefer beer or wine. It roughly follows the division between Central Europe and England, on the one hand, and the Mediterranean area with some adjacent regions, on the other.

Romania belonged to the viticultural south, but now Romania has deserted in the beer area. Do not be surprised, because beer has become the number one alcoholic beverage of the PLANET is much easier to produce, it is cheaper and much "lighter" than other smiles of hers.

The first beers drunk in our area will have been brewed in the Transylvanian Middle Ages in abbeys (just like in central Europe) and in the Saxon environment (in inns and households). It didn't take long for them to move to Moldova, where they are mentioned sladnițe or malting plants belonging to some monasteries. However, the time for beer had not yet come.

Beer spread in force in the eighteenth century, with the entry of the Habsburg Empire. received Brewery from the territory of the future Romania appears in Timișoara in 1718, in direct connection with the supply of the Austrian army. The trend continued strongly towards the end of the century, registering a real boom in the 19th century, fully felt all over the Carpathians, in the Principality. This is how the factory in Iași (1786) or the first brewery in Bucharest (1809) appeared, on Dealul Filaretului, promptly destroyed during the revolution of 1821.

We can talk about a beer culture in our country from the second half of the 19th century, when the big factories appeared: Luther, Oppler and Bragadiru (built by a Romanian), and beer became, at least in the urban environment, a competitor. very serious for the other drinks. Now is the time for breweries, terraces and gardens. It is the age of the famous Beer cart and it belongs to Con Luca, a critic of the eternal strengths of our society and a great lover of beer and breweries Mihalcea and Caragiale, Bene Bibendi and Gambrinus, founded in the ‘90s of the 19th century and at the beginning of the next one, belonged to it. From this time dates too-Romanian "beer with mititei", mug and goat. With such recommendations, it is not surprising that brandy and ancestral wine somehow lost the race in favor of the sparkling drink of malt and hops.

With the beginning of the unfortunate and long communist episode, the breweries were nationalized, they received new, more "Romanian" names, and the production continued with momentum. Now the pasteurization of some beers has started, a process quite criticized by connoisseurs, but good for trade. The start was given by the "Before" brewery in Cluj, former and present "Ursus". But pasteurized beer could coexist with unpasteurized beer, and so the "worker's champagne" went on. There was even a rumor that Ceausescu filled the country with breweries with a plan in mind, he would have found out that the workers were drinking heavily on the country's construction sites, so he decided that beer would be more appropriate.

After the Revolution, in the turmoil of the ‘90s, but also in the first years of the new millennium, many of the factories were closed. The big world producers entered the Romanian market taking what was left and closing a part in their turn. He also innovated. The first beer per dose appeared in 1996, and the containers have diversified, appearing, alas, PET beer, the larger, medium or smaller plastic container, which, on the plains, in the mountains and forests of the country makes vegetation competition.

It should be noted that the presence of large international beer producers, responsible for dozens of brands in our market, does not necessarily mean that beer has the same quality as beers from countries of origin (Netherlands, UK, USA and Denmark) and does not mean that the desire for the exclusive use of natural ingredients and the normal production process is fully respected. Too often, a long list of industrial additives and enzymes is added to the basic ingredients of a beer, which fully helps to accelerate production, increase profits and lower quality.

Artisanal beer has been produced in our country since 2010, Kraftin much smaller quantities, more expensive, but of quality. Dozens of microbreweries have continued to appear in recent years, and the dawn of beer seems clear and golden. Before moving on to the next bahic liqueur of the places, let's shout once more with Conu 'Luca: "Boy, a pint!"

Telemeaua & ndash br & acircnza traditional rom & acircnească that gives you super powers

Milk, in the old sense of the Romanian cultural imaginary, was a "primordial" food, endowed with magical virtues, giver of health, vigor and even immortality. It has played an essential role in the nutrition of the Romanian people from ancient times to the present. In order to use the miraculous qualities of milk, with great skill and passion, our ancestors created countless dishes and delicacies using milk, which is more and more tasty, creamy and original.

Telemeaua - produced only in Romania.

Among them, one is especially for the Romanian people, that being the cheese. And we're not talking about any cheese - we're talking about Telemea cheese. Similar, but not identical to the Greek feta - telemeaua is the name of a traditional Romanian cheese made, usually, from sheep's milk, cow's milk or even buffalo.

If you are stocking up these days with the telemea for the famous cheese platter on the Easter table, don't forget to take a look at the label. Make sure you buy telemea made from milk from Romanian farms and check that there is an oval stamp with RO (Romania) written on it on the product.

A super polenta with super powers!

If milk and honey once represented harmony, purity and perfection, this "idyllic couple" was undoubtedly dethroned by the classic Romanian duality: polenta with cheese!

Because Easter is fast approaching, we have prepared a traditional, purely Romanian recipe that comes from the lands of Maramureș and has the super power to satiate an entire family if all the rules are thoroughly followed!

The polenta on blankets (or M.P.P), the older and smarter sister of the famous M.B.S (Polenta with cheese and cream) is a recipe that has many variants and is very easy to cook. Its secret lies in the different types of local, organic cheeses that are used. We will present only one of the many variants of this recipe, letting your creative spirit make its own mark.

• 1 kg of corn • 3 liters of water

• 1 tablespoon salt • 100 g 82% Napolact butter

• 200 g of Napolact bellows cheese

• 200 g of Napolact organic cheese • 200 g of 25% Napolact organic cream

• 400 g Telemea cheese with Domol Napolact Taste

And for an extra flavor, 350 g of Nasal Napolact cheese

Method of preparation:

In order for the polenta to really have super powers, it must be a little stronger, so only 3 liters of water are boiled. After the water boils, add the salt and then the corn without mixing. The fire should not be too brave - the water should not stir too much, but neither should it be a mirror. After 20 minutes, mix well until there are no lumps. Once the polenta is ready on the fire, heat a large pot and grease it with butter. Put the first layer of polenta up to 2 cm thick in it. Sprinkle a layer of telemea with Gust Domol Napolact. The next "tower" will consist of a maximum layer of 1 cm of polenta over which the famous telemea is poured. Then comes polenta, bellows cheese, polenta and finally cheese and sour cream.

And for everything to be truly magical, put the pot in the oven, over low heat, for about an hour so that all the cheeses and the aroma of the polenta have time to meet!

Traditional cake - recipe

Two beautiful cakes usually come out of a kilogram of flour. If you want to make 4 cakes, use 2 kg of flour, and double all the other ingredients. If you want to make 6 cakes, use 3 kg of flour, and so on.

• 3 eggs
• 500 ml of milk
• 100 ml of oil (or 50 ml of oil and 50 g of butter)
• 1 cup sugar (250 g)
• 1 kg of flour
• 50 g of fresh yeast (1 packet)
• 1 teaspoon of salt
• vanilla and rum essence
• grated lemon peel
• 2 beaten eggs to grease the cozonacs

Filling ingredients

• 500 g of ground walnut kernels
• 1 glass of milk
• 2 egg whites
• 50 g of cocoa powder
• 4-5 tablespoons of sugar and 1 sachet of vanilla sugar
• rum and vanilla essence
• optional: shit, raisins, etc

Before you start cooking the cake, make sure all the ingredients are at room temperature.

In a medium bowl, crush the yeast with a fork, and add 100 ml of lukewarm milk (not hot) and 2 tablespoons of sugar. Mix well until the yeast dissolves completely. Add a few tablespoons of flour, and mix to obtain a thick composition (like cake). Put the pot back in the warm place (on the stove by the fire), and let the yeast rise for about 15-30 minutes.

In a separate bowl, beat the eggs with the remaining sugar. Prepare the bowl (large enough) for kneading the dough. Add the rest of the flour, salt, leavened mayo, soft butter and beaten eggs with sugar.

Wash your hands thoroughly, and start kneading the dough. Gradually add the slightly warmed milk beforehand. Knead well with both hands until you get a suitable soft dough. Add the chosen essences, and at the end add the oil (heated a little), little by little. Knead for about 10-15 minutes, then cover the basin with a thick towel, and let it rise in a warm place for 2 hours.

Meanwhile, prepare the filling. Mix ground walnuts with lukewarm milk, sugar, cocoa and essences (and raisins if you put). Add the beaten egg whites beforehand, and mix gently with a wooden spoon.

When the dough has risen enough in volume, place it on the work table, and divide it in two. Take each piece of dough separately and roll it out with the rolling pin in an elongated shape. Divide the filling in half. Place the filling on each sheet of dough, and possibly pieces of shit from place to place, if using.

Roll the sheets with filling and place the formed cakes in 2 trays greased with oil and lined with baking paper. Grease the cakes with beaten egg, and let the trays rest for another 30 minutes, until they rise a little. Place the cake trays in the preheated oven on the right heat. Bake until golden brown. Take the toothpick test.

After removing them from the trays, grease the cozonacs with a little honey, and sprinkle a little powdered sugar, poppy seeds or sesame seeds.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Traditional Romanian liver pie or "Drob" recipe

Drobul is a variation of the liver pie, but is traditionally served for Easter.

Portion size 10

Quantity per serving Calories 241 Daily value% * Total fat 11.7g 18 % Saturated fats 4.6g 23 % Cholesterol 335mg 112 % Sodium 799mg 34 % Potassium 402mg 12 % Total carbohydrates 13.3g 5 % Dietary fiber 1.9g 8 % Sugars 3g Protein 20.8g 42 % Calcium 5% Proud 29% Vitamin D 52%

* Daily percentages are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Step 1: - Mix the chopped liver, minced garlic and chopped onion in a pan with lard for 10 min

step 2: - Meanwhile, chop the fresh parsley, fresh dill, wild garlic and green onions

step 3: - Chop the mixture from step 1 using a chopper / food processor

step 4: - Mix the chopped greens from Step 3 with the mixture from Step 2 with the raw eggs, thyme, salt, pepper and nutmeg:

step 5: preheat the oven to 180 degrees C

step 6: - place the pastry dough on a ground baking sheet

step 7: - Add half of the contents prepared earlier in Step 4, then put the three boiled eggs in the middle, either cut in half or in four. Put the remaining part of the mixture, level it with the back of a spoon and turn the edges of the dough over the mixture

step 8: - place the pie on the lowest shelf of the oven for 30-40 min.

15 recipes for the Easter meal

No matter how much work you have and how little time you spend in the kitchen, you rarely find a house without painted eggs on Resurrection Day. And to help you with ideas, here it is how to decorate Easter eggs with leaves , how you can dress them in napkins or how you can paint them with natural ingredients !

Recipes for appetizers for the Easter meal

In addition to the common spring dishes, with appetizers, dishes such as stuffed eggs, delicious fresh radishes, or stick-cut cucumbers, I also recommend a series of eclere aperitif .

In essence, you can fill them with what you want. But if you prefer the healthy and nutritious version, you will choose avocado paste. But they will not disappoint you even if you fill them with cream cheese or pate.
The most zealous housewives, however, will not shy away from preparing a delicious beef salad to complete the meal, in terms of Easter appetizers.
If you are still serving a series of heavy meals, prepare beef salad with chicken , which is even easier to make, and more friendly to the guests' stomachs.

Main course for Easter meal

For those who really care about traditions, there is no Easter without honey soup or honey steak , to mark the Easter holidays.
For others, however, who do not necessarily want to eat lamb, or even do not support this type of meat at all, there are many alternatives steak recipes for pasta table , and The soup can even be vegetables or a loboda bags , to balance the caloric intake a little.

Dessert recipes for Easter meal

Easter without cake, you rarely meet. Even those who do not have time can use a trick and prepare one cake without kneading, with walnuts and cocoa plenty.
Otherwise, if you don't necessarily care about customs, you can also try the English version of glazed mini-cakes , a miniature delight that will disappear from the table in record time.

As far as foreign recipes are concerned, the Italians also have a very nice dessert snack, woven and colored Italian coil , in the center of which you will place a beautifully decorated Easter egg. If you want to buy one cozonac Panettone , try it before you make it at home, and you will see that it turns out better than anything you can find to buy.

You have a little time left, but would you like a creamy and traditional dessert? Try it Easter recipe without dough , a dessert that you put in the oven in a maximum of 10 minutes!

And because just the cake or Easter are not enough to satisfy our craving for sweets in the days after the Resurrection, here and 10 simple and quick cake recipes , which you can place on the Easter table.

How to make the traditional Romanian cake & # 8211 can be woven in 2 or in 3, or it can be left simple, like bread

Cozonac is without a doubt the most popular Romanian dessert, with a long tradition. There is no house in which for Christmas or Easter there is no such "woven sweet bread" as foreigners who have the opportunity to taste this delicacy consider.

The classic cake recipe contains milk, eggs, yeast, sugar, butter, oil and salt. All the ingredients are mixed and the resulting dough is left to rise for a few hours. As with other recipes, the cozonac may differ depending on the region. For example, in some areas of the country the cake is filled with a cream of walnut and cocoa, raisins or shit, in other areas a poppy seed filling is used.

The cake can be woven in 2 or 3, or it can be left as simple as a loaf of bread. It depends on the experience and dexterity of each housewife. Those who do not want to get involved, find cake to buy at pastry shops or shops.

From the given ingredients you can get 2 cakes.

  • 1 kg of quality white flour
  • 500 ml of sweet milk
  • 350 g of sugar
  • 50 g of fresh yeast
  • 1 vanilla pod
  • 100 g of butter at room temperature
  • 100 ml of sunflower oil
  • 5 yolks
  • 1 teaspoon salt
  • peel of 1 lemon or orange

Ingredients for the filling:

  • 400 g of ground walnuts
  • 5 egg whites
  • 5 tablespoons sugar
  • 3 tablespoons cocoa
  • raisins
  • 1 egg and a little milk to grease the cakes

Sift the flour 3 times in a large bowl. This is an important step, don't skip it. Heat the milk together with the sugar and vanilla seeds, adding the pods. The milk should be warm (test with your finger), not boiling.

Put the yeast in a small bowl and crush it with a fork. Add 3-4 tablespoons of warm milk and stir to dissolve.

In the bowl of flour, make a hole in the center and add the yeast. Stir in a little flour and mix. Leave to rise for 10-15 minutes, until the yeast swells and bubbles.

Add the yolks to the flour bowl, but not directly into the yeast composition. Add the vanilla flavored milk and start mixing with a spoon.

In a separate bowl, mix the butter with the oil. When all the ingredients have mixed well, start kneading the dough, often soaking your hands in the mixture of butter and oil, incorporating it into the dough. Knead the dough for at least half an hour.

Cover the bowl with plastic wrap and a thick towel and leave it to rise in a warm place for about an hour and a half.

Meanwhile, prepare the filling. Beat the egg whites with the sugar and add the finely chopped walnuts and cocoa powder.

After the dough has grown in volume, place it on the work table greased with oil and divide it into 4 equal balls. Roll out each ball of dough with your hands in a rectangular shape. To spread the sheet better, use the twister.

Put a quarter of the walnut filling on the sheet and sprinkle a few raisins. Roll the sheet. Repeat the process with the other 3 balls of dough.

Weave the two filled rolls from the middle to the ends. Put the two braided cakes in 2 loaves of bread greased with butter and lined with baking paper. Allow the cozonacs to grow in the trays until they double in volume.

Preheat the oven to 180 degrees Celsius. Put the trays in the oven and bake for 40-50 minutes. It is not advisable to open the oven for the first 20 minutes. After 20 minutes, you can cover the trays with aluminum foil so that they do not brown too much, but this step is optional.

Insert a toothpick in the center of the cakes to check that they are well done. If the toothpick comes out clean, then the cakes are ready.

It can take 50-60 minutes, but it depends on everyone's oven. After the cozonacs are baked, leave them for a few minutes, then take them out of the pan. Cut after they have cooled completely.

Traditional Romanian recipes

Romania has been occupied throughout history by Greeks, Romans, Turks and the Austro-Hungarian Empire. Other European countries, such as France, Italy, Poland and Russia, have also had a profound effect on Romania's language and culture. In fact, Romanian is a romantic language such as Latin, French, Italian and Spanish, and not Slavic as one might expect. These mixed cultural influences are evident in the traditional Romanian food. The most common Romanian plants, spices and vegetables are legumes, basil, bay leaves, cumin seeds, celery root, cloves, cinnamon, coriander, dill, lemon, parsley, parsnip, rosemary, thyme, tarragon and vanilla.

Spread of salads, sausages and cheeses - Sausages

The Romans love to have fun and almost any holiday would include a spread of salami, sausages and cheeses, known as sausage . Many of the sausages are from Hungary, Germany and Poland, but Sibiu salami is popular. And many of the cheeses include feta and kashkaval from Turkey, Greece and Bulgaria. Often, the drink of your choice with a popular appetizer is plum brandy , a strong plum brandy, similar to raki Bulgarian and slivovitzul Serbian.

Beef salad, literally "beef salad" in French, can be made with beef, chicken, hot dogs or any other protein you want. Recipes abound and vary from family to family and region to region. This is known as Olivier Salad in Russia.

Soup is a distinctive type of Romanian soup that is surrounded by vinegar, cabbage juice or other sour agent. Beef juice is among the most traditional soups mushrooms , but cabbage soup is also popular and tripe soup is considered the last hangover food .

Mamaliga is a discontinuous plate in Romania that often replaces bread or other cereals and starches. The classic Romanian polenta is served with warm milk or cream, and often benefits from crushed telemea, feta or other cheese on top. Sometimes polenta is served with a sun egg up. But polenta is most often served as a side plate with stew or cabbage (see Romanian stuffed cabbage recipe below). This polenta recipe is for a soft basic polenta. Another common treatment of polenta is in this Mamaliga Balls Appetizer recipe .

The story has a popular Romanian inn from the 19th century, famous for sausages, it was not preferred by a customer. To save time, the chef formed the unimpressed meat mixture into sausage-shaped cylinders and grated them on charcoal. Customers were delighted with "those who didn't have skin", so these sausages became known as mititei or "from us".

Schnitzel or schnitzel is a popular main course in restaurants, fast food and houses in Romania. It is typical of Austrian / German schnitzel, but can be made with any kind of meat or bird. This recipe for a type of schnitzel, known as cordon bleu or schnitzel blue cord in Romanian, it contains hammered pork, stuffed with prosciutto or ham and cheese. Other schnitzels filled with Romanians are schnitzel comb ammunition, stuffed with two thin layers of meat, cheese, red pepper and mushroom filling. And then there is mushroom schnitzel , a bread mushroom.

This recipe for chicken kebabs or skewers it can be made only with spicy chicken or with a combination of chicken and vegetables. The skewer is also made with pork or beef and sometimes crumpled bacon with onions, peppers, tomatoes and mushrooms and then grilled. Is a FEED popular from Romania .

Clear buildings French-style are popular in Eastern Europe and are known differently as palacinke in Serbia and Croatia, palacsintas in Hungary and nalesniki in Polish and so on. In Romania, crepes are known as pancreas . Depending on the filling, they can be served as an appetizer, meal or dessert. Any crepe recipe will do very well.

Here is another example of French and Slavic influences on Romanian food. Savarina Romanian is practically identical to baba au rum French and babka polish with raisins without raisins. This toast is made with sweet yeast dough, which is soaked in a rum syrup overnight after baking and then either filled with pastry cream or melted with whipped cream and garnished with fresh fruit or at least a maraschino cherry. This traditional dessert is often served on celebrations, such as weddings, baptisms and other happy events.

Top 10 most beloved traditional dishes. Recipes of traditional Romanian food

Many recipes from Romanian cuisine have come to be appreciated abroad, and among them we have made a top 10 of the most beloved traditional dishes. Recipes of traditional Romanian food.

Examples of traditional culinary preparations

Traditional rom & acircnești culinary dishes they are those that belong to certain culinary customs and traditions, an interweaving of tastes acquired from previous generations and kept authentic, or reinterpreted according to the tastes and ingredients of today.

The Romanian cuisine also includes numerous festive dishes arranged according to the church holidays.

Certain dishes that have become traditional in Roma, however, are influenced by international cuisines, by intersecting gastronomic culture with traditions of other peoples, with which the Roma people have come into contact throughout history.

For example, pie recipes are inspired by the Romans, meatball soup from the Turks, zacusca from the Bulgarians, and schnitzel from the Austrians.

Traditional Romanian recipes: Transylvanian soup

We have prepared a recipe for Transylvanian soup to lick your fingers, which the little ones will love from the first tasting. It is an easy to prepare lunch, which can be cooked on weekends and served 2-3 days later during the week. In other words, you will have more time for various activities with the little ones. Adults can also serve it with a hot pepper.

Ingredients for Transylvanian soup:

300 grams of beef
1 carrot
1/2 parsnip
1/4 celery
1/2 cup peas
1 onion
1/2 pepper
1/2 parsley root
2-3 potatoes
1/2 cup of homemade borscht
70 grams of cream
1 egg yolk
freshly ground black pepper
fresh parsley or larch

5 steps to prepare Transylvanian soup:

1. Wash the meat, clean the skins and cut into small cubes. Put it to boil in a pot with 3 liters of water. When it starts to froth, change the water and let it boil until it is almost ready, frothing with a spoon if necessary.

2. Peel the onion, carrot, parsley root, parsnip, pepper and celery, wash and finely chop. In a large saucepan, add 2-3 tablespoons of oil and the vegetables listed above. Lightly fry, after which you can put the meat and water in which it boiled.

3. Boil for about a quarter of an hour, then add the peeled and diced potatoes and peas. Let it cook for another half an hour or until the vegetables are cooked. Add the homemade borscht.

4. Meanwhile, mix the cream and egg yolk in a bowl. Add a little juice from the soup, mix until you get a homogeneous composition. Add the cream to the pot and mix. Season with salt and freshly ground black pepper to taste.

5. Leave the soup on the fire until it boils, then turn off the heat, pour in the rain freshly chopped parsley and let it cool for a few minutes before serving.

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