New recipes

Alsatian cake with raisins and walnuts in the bread machine

Alsatian cake with raisins and walnuts in the bread machine

I highly recommend it to the girls who have a bread machine ....

  • 3 whole eggs
  • 160 g butter
  • 100 ml of warm milk
  • 1 teaspoon salt
  • 7-9 tablespoons sugar
  • 420 g flour
  • 1 sachet of Dr. Oetker yeast
  • 150 g raisins
  • 70 g walnut broken pieces
  • rum essence.

Servings: -

Preparation time: less than 120 minutes

RECIPE PREPARATION Alsatian cake with raisins and walnuts in the bread machine:

Put the ingredients in numbered order until the raisins.

The car starts on the CAKE program. The raisins were previously soaked in rum essence. When the car's beep sounds, nuts and raisins are inserted. I also added a teaspoon of cocoa. We let the car do its program until the end. When it is ready, we leave it in the car, cool it for about 15 minutes, take it out and it can be sliced.

Whoever wants can powder powdered sugar on top. Great appetite!

Tips sites

1

The spoon and the teaspoon were the ones from the car's equipment.


Intense Pie Ingredient:

  • 800 grams of sifted flour
  • 500 ml of water
  • 1 teaspoon of vinegar
  • 1 teaspoon salt
  • spreading oil
  • filling to taste: sweet or salty cheese, pumpkin, apples, cherries, cabbage, etc

Preparation of stretched pie:

From all the above ingredients knead a smooth, elastic dough:

Divide the dough in half and grease it with plenty of oil, wrap it and let it rest for at least half an hour:

Put on the table a cloth tablecloth fuller & # 8211 an old one that will not hurt your soul if you stain it with oil. Take a piece of dough, grease it well with oil and twist it in the air placed on clenched fists, until the middle thins to transparency, then place it in the center of the table, being careful not to create wrinkles in the dough:

Sprinkle the sheet with oil (a dropper bottle is useful) and patiently and gently start pulling on the edges of the dough, walking around the table. Pull as much as you feel the dough allows without breaking. Repeat with oil and pull again. In the end, the edges of the pie sheet go beyond the table top & # 8211 even if it has a few holes, they are not so big that there is a problem:

Cut the edges of the dough around:

And the sheet is ready to be filled. I prepared one of the fillings from this game, which I cleaned of seeds and peel, I shaved, I mixed it with sugar and cinnamon and a spoonful of semolina. of course, I only used half of the grated pumpkin, I put the rest in the freezer for another use:

For the second filling I mixed cherries (from the freezer) with sugar and a tablespoon of semolina. I placed the cherries on the edge of the dough sheet, like an strudel, and I rolled it with the help of the tablecloth:

From each sheet I made two rolls, I rolled the side with the filling to the middle, I cut parallel to the roll and I placed the pie obtained in the tray on baking paper, then I did the same with the remaining half. I spread the pumpkin filling- o on the entire surface of the sheet, then I rolled the same way, helping myself to the table:

The pies placed in the tray are sprinkled with oil and placed in the preheated oven at 190 degrees:

Bake until browned:

Cut into suitable pieces, here are the ones with cherries, nicely powdered with powdered sugar:

I don't know anything better. A simple but wonderfully tasty dessert, even if it is fasting, like the one I prepared today.


Home appliances catalog equipment

Buy the walnut shape machine online at eMAG. Order Now and you have Fast Delivery and Easy Return! Device for stuffed walnut shapes - Unold at eMAG, great price.

You pay only after opening the package. Installments in the store, credit approval on the spot. Baking machine shaped walnut cakes. Stuffed walnuts, some of the most popular cookies of childhood, can be prepared extremely easily, with the special device for walnut shapes, Unold brand.

Forms cakes gingerbread mold nuts salted honeycombs waffles. The stuffed walnut recipe is an old and extremely beloved one. Ioana, she called me to tell me that a. Handles covered in wood at the ends.

AFK brand walnut cake maker, produced for the market & # 160. I found the shape of electric nuts, very easy to use, if you are interested. Small kitchen appliances stores and prices - compare prices for Small kitchen appliances, find the cheapest Small kitchen appliances. Cream: 2g biscuits, 2g walnut, 3ml milk, rum essence, 1g melted chocolate, g powdered sugar, cocoa spoons.

For biscuits with various shapes. At Dedeman you can choose any of the 1 products from the category Cookers. Prices for Cookers from 34.

I have a new obsession: I definitely want cast iron shapes for nuts and. Keep a few cold. TheGift Gift Shop. The biscuit machine is a very good quality product that will definitely help you. The form for making nuts is suitable for the stove and can accommodate up to. With the right utensils, such as non-stick baking pans and dishwasher-safe bowls, everyone is ready to mix. Recipes for the label: cookies on the walnut machine.

I recently bought a special shape for different kinds of cookies and put it on & # 160. Enter and you will find the latest sandwich makers on offer. The appliance or wafe press can become a piece of resistance if you know how to reinvent it. Hadean reveals the nut cake recipe passed down in his family for five generations.

Make biscuits with pieces of chocolate (in the shape of waffles). We line the form with butter and baking paper (it is good for the baking paper to exceed the edges of the form) and the delicious cake with walnuts in it. Cream nuts cake - we cook together one of the classic cakes. Before first use, I grease the form very well with butter or oil, & # 160. When you look for a device, you will be primarily interested in its shape.

If you are looking for a walnut maker, we will find the best one for you. With electric Cookie Baker you can delight your loved ones with cookies of different shapes. I put the cake in a mold after I put the baking paper.

I borrowed it and made these fluffy stuffed with cocoa cream and nuts. Tags: honeycombs, honeycomb shape, honeycomb recipe, chocolate cream honeycombs ,. Recipe Baskets with magiun and walnut from Cookbook, Sweets. On the table greased with oil, spread the dough and cut from it round shapes that we place in.

Investing in a Liebherr built-in refrigerator is a wise decision. Not missing from the Christmas table: cake with walnuts and raisins. A cool & bdquodealer & rdquo & rdquo for your home: How to keep your ice cubes in shape from Liebherr & # 160. When the car's acoustic signal sounds, the walnuts and raisins are inserted. I also added a teaspoon of cocoa. Prepare the form for the nuts.

I want to thank Maria for sending me an electric nut machine. I first saw him at Paradise on & # 160.


Thursday, October 28, 2010

The best onion sauce for meat or only vegetables

The best I've ever eaten, password! After I ate from it and with a spoon. the next day I did it again and let him shoot a little longer. It goes perfectly with beef: either with steak, cut a little thinner, or with beef for brushing, which must be boiled longer to become soft as butter. Or you can eat only vegetables, it's also for vegetarians.
I put here the recipe with both vegetables and meat. Of course, you can also serve vegetables as a side dish to meat and sauce. We can put what we have around the house with vegetables, it is not a fixed recipe. I don't think Montignac can also use boiled potatoes in their skins.

4 thin slices of 1 cm beef
150 g broccoli
100 g small mushrooms
2 medium carrots
150 g green beans
4 medium onions
grated peel of 1 untreated lemon
1 untreated orange
70 g ginger
4 cloves garlic
2 tablespoons broth
150 ml dry red wine
700 ml of clear chicken soup
2 bay leaves
5 juniper seeds
1 vanilla stick
1 cinnamon roll
1 thyme socket
2 teaspoons agave syrup
1 thread, two green parsley
4 tablespoons butter (or, better, fried butter)
3 tablespoons oil
salt pepper
if desired: instead of chopped hot pepper and carob powder (this binds the sauce a little, about 2 g)

sauce
Peel the onion and cut it into thin slices. Peel the garlic and cut into 2 slices. The ginger is peeled and cut into slices. Cut a few strips from the orange peel.
In a frying pan, heat 2 tablespoons of oil over medium heat and fry the onion slices until golden. Pour the agave syrup over the onion, mix carefully, then add the broth and fry a little. Extinguish with the wine and allow to evaporate almost completely. Pour the soup and let it drain (it is not allowed to boil, it must have a temperature of about 80 & # 176C). After 10 minutes, add the bay leaves, the juniper seeds, the long-sliced ​​vanilla bean, the garlic slices, 3/4 of the ginger, the cinnamon roll, the salt orange peel and, whoever you want, the hot pepper pieces (who doesn't wants them, peppers). Leave the sauce for another 20-30 minutes on very low heat.
Before serving, remove all the spices from the sauce.


Meat
Fry the slices of meat over medium heat in a tablespoon of oil on both sides. Then put in the sauce for a few minutes.

The vegetables
Broccoli is divided into bouquets, carrots are usually cut into thick slices, green beans are cleaned of string and cut off the ends if necessary. All these vegetables are boiled over high heat for a few minutes, then strained and placed in a bowl of ice cold water.
Peel a squash, grate it and squeeze the juice.
Put 2 tablespoons of butter in a large pan and let it turn brown. The rest of the garlic is halved. If boiled potatoes are also used, halve them and fry them in the pan. Then follow the mushrooms, at the end the rest of the vegetables. Sprinkle with thyme, garlic, remaining ginger and grated lemon peel. At the end, add the rest of the butter, add salt, pepper and sprinkle with chopped green parsley.


Asia Fest at the sixth edition dedicated to Turkey - the full program


The 6th edition of the Festival of Asian Cultures - Asia Fest, will soon begin, which will take place on November 16 & ndash on November 18 at Romexpo (pavilion C3). Although this year's festival has Turkey as its guest country, bringing modern and traditional music to the forefront, along with documentary film and delicious gastronomy on the Bosphorus, lovers of Japanese, Korean, Indian or Chinese cultures will have much to see and taste. at Asia Fest 2018. Visiting hours are: Friday, November 16, 13:00 & ndash 20:00, Saturday, November 17 and Sunday, November 18, 10:00 -20: 00. Admission to the festival is 10 lei / day, and children under 5 have free access.

The main attraction of Asia Fest is the food area, the largest space in Romania & acircnia that brings together exponents of Asian cuisine. Here, lovers of exotic flavors can enjoy locally prepared sushi and takoyaki, a true emblem of Japanese street cuisine, Thai and Lebanese dishes and ice cream, Turkish and Syrian pies and sweets, Chinese and Indian street food and, for the first time, prepared dishes. Indonesian. Visitors can take home sauces for Pekin duck, rare spices for curry and masala, noori and wasabi for sushi but also Asian drinks such as sake, Choya liqueurs and Asahi beer. And, of course, as at any event where Turkey is invited, traditional coffee and tea will be at your discretion.


Traditional cakes at Albac

I have been waiting for your comments until this hour. Thank you for them. They evoked memories in me, an effect that they certainly had on everyone, which made us a little better and a little richer. The book in my library will go to Irina this time (I just sent her an email to the address with which she registered for comments). Thank you all.

Last week I went to Albac, to the National Fair of Rural Tourism, an event organized by the county authorities in Alba and by the local ones. I was invited to be part of the jury of the gastronomic contest, together with Cosmin Toma, binge and performer of folk music from Alba (thanks for the book) and Ștefan Pădure, former Angst vice president and current promoter of traditional Romanian food.

This year, the culinary competition had as its theme the cakes, in two sections, one dedicated to desserts with berries, the other dedicated to desserts with cheese. I tasted a lot of cakes and pies, sponge cakes, cornmeal, cakes, pancakes, pies on the slab, and even some cakes. I appreciated the appearance, the good taste, the traditional character but also the inventiveness of the person who made the cakes (you know of course that I am a supporter of the reinvention of Romanian cuisine). It was not easy, all participants took the contest very seriously and prepared as they knew best. I'll give you some pictures from there and leave you with a question: what traditional desserts do you know? If you answer this question with a dash and add a short description of each dessert (without a prescription), you can choose a cookbook from my library. Of course, I will give the book to whoever I want, according to criteria only known to me (I am convinced that we will not have discussions on this topic). I will choose the winner tomorrow and I will send the book to him by mail, provided he gives me an address from Romania. Success.

38 Comments

cake (that's what my summer called it, for "gentlemen") with jam (sour milk). I don't know how traditional it is, but it is certainly made of natural products and is measured with a cup and "after leisure" and I only heard of it from my mother in the village.

The apple pie is a traditional dessert. And if we add to the filling besides apples and sugar and a little cinnamon, it is really fabulous and becomes the ideal dish to eat during cold winters, preferably right next to the oven where it was baked and which is not is still cold & # 8230 & # 8230

Well:
& # 8211 pies: - with braza (peasant leaf, sweet sweet cheese, sugar, vanilla sugar and raisins)
& # 8211 apples (peasant leaf, grated and hardened apples, sugar and a lot of cinnamon & # 8211 apple and a few raisins or a handful of nuts)
& # 8211 pumpkin (peasant leaf, hardened pumpkin, sugar and cinnamon)

& # 8211 donuts (exactly like the ones your mother made)
& # 8211 cakes (with muuulta nut and cocoa)
& # 8211 Easter & # 8211 traditional with cheese, not with chocolate as nowadays
& # 8211 donuts (shit or jam)

I'm ready to stop because I've salivated enough!

No, I just sent a message to my mother to make me a plum cake and an apple cake. No matter how hard I try, they don't have the same taste as my mother at home :) And if I keep coming back to Romanian lands, at least I will profit.
Instead I have a perplexity. I saw in a picture a label that says scoverji, but it looks like pancakes. Are they pancakes, but are they locally called scoverji? I ask, because I know from my grandmother, that scovers are a little different. My grandmother makes them from donut dough and looks more like the cakes in your picture. :)
Now every housewife and every region of the country with their sweets and names & # 8230 I was just curious :)
A cool day!

& # 8222Return & # 8221 a sheet pie that stretches as wide (or even larger) with sweet or salty cheese (sometimes with apples & # 8211 on request).

They her & # 8230.Our beautiful westerners & # 8230.traditional desserts you say? considering that I grew up in Sohodil (there, near Albac) of course the most traditional dessert was the cheese pies made by my dear grandmother and served with plenty of milk. tray with sweet cheese, apples, plums & # 8230but, because it was a perfect gasopodina caresses us with chocolate cakes every birthday, with pancakes, baked corn etc & # 8230
You have fond memories with this article & # 8230. Congratulations and good luck with your work.

Alivanca & # 8211 is better known for the sweet version, although in Bucovina it has salty variants, made from corn, fresh cow's cheese and sour cream.
Lap in the waist & # 8211 in the sweet version with lots of cheese and raisins
They both bring my Bucovina and childhood home every time and are traditional, undeniable.

Funny & # 8211 made by grandma. They have to laugh at the jokes, otherwise they will not succeed. Filled with magiun, or with thick blackberry jam or nuts & # 8230Dementiale!
Cocorada or palanet: with cheese or urda. Of course, it can also be filled with cabbage or onions, but then switch from dessert to snack category. Exceptional, anyway.
Too bad he has no one to make us, we learners do not rise to the height of the master.

& # 8211 Pancove (donuts) with silvoiz (plum jam) and a lot of powdered sugar on top.

I don't know how traditional or from our area (Baia Mare) it is, but certainly every time I eat something like this I remember my childhood, life in the country, grandparents.

I had a pleasant surprise in Rohia this summer when, after parking my car in the yard of a lady from the area, before leaving after the service, she also served us cakes made by her. I was most impressed by the cake with sweet and aromatic cow's cheese specific to our area. This time, the cheesecake was festive, so it wasn't with crispy dough, but it was placed on a fluffy pandispan greased with sour apricot jam and a thin, glossy layer of fruit icing over the cheese. Incredibly good was the cake but also the gesture itself.

Well, I don't know if they are really traditional, considering that my great-grandmother (who was Hungarian) used to make them, but I mean with fond memory of each of them:
& # 8211 smarni (a kind of fried semolina dough that we eat with sugar sprinkled on top and fruit compote)
& # 8211 plum dumplings (ie dumplings made from flour and potatoes stuffed with plums)
& # 8211 noodles with poppy seeds / walnut, depending on your preferences (homemade noodles, I don't know if he made them something special, boiled and mixed with ground poppy seeds & # 8211 or walnuts & # 8211 and sugar or honey).

Simple dough pies (water, flour and a pinch of salt):
& # 8211 pies on the pan (like forest pies), only I know how to fold them differently, with zamatisha (egg and salt)

Pies with leavened dough:
& # 8211 carpets pie with sweet zamatisha on the pan
& # 8211 pies on the pan (spread a sheet, put the filling on one half, and cover with the other half, press well at the ends) with potatoes and onions, with pumpkin, with onions.
& # 8211 Twists in the oven (with apples and cinnamon, with sweet zamatisha) spread a sheet, then put the cheese / apples on the whole sheet, and roll, put two in the pan, and grease with egg.
& # 8211 plum, cabbage, sweet zamatisha pies, folded like cheeses.
& # 8211 gogosi, langosi

Cakes:
& # 8211 with honey leaves, bee
& # 8211 with three sheets and a cream (I don't know the name) :)))
& # 8211 sprite biscuits
& # 8211 cake with cheese / apples, and with pandispan top (half of the amount of top is put in the oven tray, when the top has hardened a little, put the cheese / apples, not too juicy, and the other half of pandispan)
& # 8211 cheese cake with two sheets (my favorite) the sheets are with cocoa, and in the cheese put homemade eggs, to be a super contrast. Make an eggshell, sour cream, lard (I put butter), cocoa flour. The cheese is made with sugar, butter rubbed with yolks, and two tablespoons of flour, then add the beaten egg whites. Spread a sheet, put it in the pan, then the cheese and a sheet again, and put it in the oven.

Other desserts:
& # 8211 ripe apples
& # 8211 Dried and smoked corn, boiled with plenty of water, and for many hours. serve with sugar
& # 8211 haiose
& # 8211 uncovered (pancakes), uncovered with sweet cheese on the pan

If I remember, I still write :))))

Well, if it's still autumn, I can only think of the semolina dumplings with plums that my grandmother makes or a pumpkin pie with steaming cinnamon and baked pumpkin with vanilla next to it & # 8230 All served in a setting with copper trees and a mug of sweet must.

Dolongaci.
Sheet stretched thin, thin and wrinkled like a pioneer's skirt, cheese, milk as you only find in commercials and not at the supermarket, honey and 1h immeasurable in children's impatience, stare at the oven door. Everything made at home, from flour to honey and of course consumed at the gate with dirty and muddy friends on their feet.
I say it here, although it is not the most authentic Romanian product, but I think it deserves a crown for the perfect combination of simple taste. And because in my memories and I hope of yours, warm, fresh milk with unlimited fat content is the best friend of the evenings when, chased by grandparents, we hid in a crib under the duvet, to discover us only in the morning.

I discovered this milk-soaked pie at Mamaie, which has some Serbian roots somewhere. It doesn't have to be traditional, but it's worth remembering. It's too good… I'll come back with the recipe, if you want.

Traditional you say?
Scovergile with sheep's cheese and fragrant garden tomatoes. Ah, when my mother made scovergi I couldn't wait to let them cool down !! (God rest her!)
New potato borscht with larch, sour with aguride. Bestial! Necessarily with all the ingredients in the garden!
Cakes made by the other mother, during Christmas, with ground walnuts and honey! We were licking our fingers and they were always too few for our lust for children!
Yellow donuts with poultry eggs (ducks and chickens), left too much to grow (so it seemed to us at the time) and smeared with plum magic.
These are the foods I remember as a childhood scent. :)

My dear & # 8230. My nun & # 8230 who is a little upset with me now, prepare the best jam with apples, pears and mint and the plum jam is with cocoa not with cinnamon & # 8230. And that's not all! let's all be healthy! (aaa: you didn't put a photo of me at the festival, but you know I wasn't upset)

In my lap, what my grandmother made are the dessert of my childhood, with a sweet dough close to that of cozonac, with cow's and sheep's cheese, with eggs and sugar, fresh out of the oven, browned and powdered with sugar & # 8230 yummy! I think I'm calling my grandmother to do it for me.

My grandmother used to make & # 8222cake & # 8221. He calls it that because it was the only option he had when a herd of grandchildren came to visit. It was made with sheets of eggs, sugar, grease and flour, silvoita (plum jam) and sprinkled caster sugar on top.

It also seems traditional to me:
& # 8211 biscuit salami with rum and Petit Beurre or Rally biscuits :)
& # 8211 cherry cake made from countertops, juicy cherries from compote and baked with a layer of well-beaten egg whites
& # 8211 and pancovele or ciurighelele!

Malai with milk, made with sour homemade milk and yellow corn flour like egg yolk. Screened, but with larger grains than the one in the store. And when it was ready to bake, so as not to be drowning, she poured a kettle of hot milk over it, which made it a great creamy miracle. And then, wait until it cools down a bit, so that your stomach doesn't hurt !! & # 8221 This explanation has never had an effect on a child! Eh & # 8230 what good times!

At my grandmother's in Oltenia they are made
& # 8211 caterpillars (flour, sugar, eggs and some spices, from which comes a dough that is given through the machine and breaks into bars, then baked in the oven. many days.)
& # 8211 boboneti (they are made the day before Christmas Eve, they are similar to Easter martyrs: from a bread-like dough small rings or a bow are made and boiled in water with sugar. It is eaten with nuts).

This with the & # 8222traditional & # 8221 is a long and endless discussion :) From my point of view, the traditional desserts are the ones I grew up with, so I will pass them here first of all:
& # 8211 crescents (yellow pandispan from homemade eggs, with ground walnuts and powdered sugar on top, cut with a crescent-shaped glass)
& # 8211 biscuit cake & # 8211 my favorite when I was little, it was made with biscuits soaked in coffee and a cream made with butter, sugar, egg yolks and flavors
& # 8211 cherry bombs
& # 8211 cherry cake (pandispan + fresh cherries or jar)
& # 8211 cake in countless versions, but especially the one with walnuts
& # 8211 jam pancakes of all kinds
& # 8211 acacia flower pancakes
& # 8211 & # 8222chirosti & # 8221 & # 8211 a kind of donuts that had boiled and crushed potatoes in the dough
& # 8211 gingerbread, with lots of honey and walnut pieces, without today's glazes
& # 8211 donuts as big as a plate, small and round donuts, sometimes with jam, but most of the time just rolled well with sugar
& # 8211 boiled papanasi & # 8211 my favorites in kindergarten
& # 8211 semolina with milk and a little jam on top
& # 8211 rice with milk and a lot of cinnamon
& # 8211 colarezi = a kind of larger crumbs from egg + flour, boiled in sweet and aromatic milk
& # 8211 & # 8222nuts & # 8221 & # 8211 walnut cookies with cream in the middle
& # 8211 compotes of all kinds, but especially apples, pears and plums
& # 8211 jam of any kind, served in plates as big as half a palm, next to a glass of cold spring water
& # 8211 martyrs & # 8211 boiled (as my mother did) or baked (as my grandmother did)
& # 8211 donuts with osanza, stuffed with jam, jam and walnut or shit
& # 8211 & # 8222tavalita & # 8221 & # 8211 a kind of black woman passed through syrup and then rolled well through ground walnuts & # 8211 I would have eaten the whole tray, or at least that's what I thought when I was little: D
& # 8211 Macaroni with breadcrumbs (this was in times when money was scarce) or with breadcrumbs and walnuts
& # 8211 cake with anything, even simple & # 8211 smelled like a house for 2 days when my mother made it, it was crazy. Now I make them for my mother too, I took over the relay from her :)
& # 8211 apple pies, sweet cheesecakes and raisins
& # 8211 Fruit foam, especially strawberries, raspberries or strawberries collected by us

In recent years, since my grandmother is gone and my mother can't do much, I have adopted traditional desserts from the areas I visited. It would be like this:
& # 8211 baked semolina & # 8211 semolina with milk and cinnamon in the composition, left to cool until it can be sliced. Pass the slices through the sugar egg and fry.
& # 8211 Banat pancakes / Ana Lugojana & # 8211 filled with sweet cheese + yolks + raisins, covered with sour cream + other yolks + sugar, baked, and finally finished with a meringue from the remaining egg whites and sugar.
& # 8211 poale-n brau & # 8211 no longer need description :)
Probably there are others but I'm already running out of hunger and appetite & # 8211 I hope I made you crave and especially that you have something sweet at hand: D

Ehehe, they challenged me, I remembered and implemented, although I adapted the recipe to the non-stick pan and to today, which is fasting. Heroine: leavened pie baked on a slab, filled as appropriate, with bellows cheese that stretches in the heat, if it is sweet, or with magiun or jam, why not on the day of fasting. That pie looks like pancakes, only it's a thicker idea and it's not fried in oil but, usually, on a slab greased with bacon. It was the perfect dessert when we visited the sheepfold: we took the dough prepared from home and made a fire outside, a slab was on the spot where we took the fresh cheese we crushed and with a little salt, it was the perfect filling for our delicacy.

I won't say what traditional desserts I know (it would take me a long time to list them) but only what I like to eat (I'm selfish :)):
& # 8211 Poultry milk - fine vanilla cream made from egg yolk milk, vanilla and sugar, of course on top with the egg white bulbs - delicious
& # 8211 papanasii- boiled or fried I like it anyway
& # 8211 cheese dumplings- made simple dough from water and flour and filled with sweetened and very flavored cottage cheese (preferably boiled in milk).
& # 8211 don't forget- I think it's one of the first desserts I put into practice- biscuit cake- biscuits soaked in warm milk with different flavors and filled with a simple margarine cream (I know it's not healthy- I haven't done it in a long time, since I found margarine (true & # 8222), cocoa, sugar and rum essence. Leave it to cool and consume the next day. It reminds me of the & # 8222Cabana & # 8221 cake, one of my favorites.
A great day!

- gingerbread makes my grandmother from the Lapus area, a dough that she spreads in two sheets and fills it with plum jam mixed with ground walnuts, it is good to eat only after she says: & # 8222Our Father & # 8221, six says grandmother.
-when I fast, he makes us a cake with broth, a kind of fasting cake in which he puts broth.
- Pascuta is special, which she only makes for Easter and which is salty, not sweet, I haven't heard or eaten in another pasta like that, but maybe it is. She always makes at least 10 that she bakes in the oven outside with all the neighbors around, that the whole house is not that good oven.

noodles in milk (noodles in milk)
semolina in milk with jam / sugar / cocoa / honey on top
polenta with jam (a bit underestimated :))
sieves / lies
noodle pudding (vargabeleş)

A cake that I only met at my mother's is the one with broth (tomato juice). It is a 3-sheet cake, in the dough put oil, flour, tomato juice and others (it is fasting), bake three sheets on the back of the tray and fill with magic. It's a delicacy.
Then there are the "gargoyles", as I called them, they are made of dough similar to donuts, the sheet is stretched, it is cut into diamonds, in each rhombus a cut is made in the middle through which a corner of the rhombus is removed. The result is a braid-like shape that is fried in oil and then powdered with sugar. Both desserts are delicious.

Cheesecakes with cake dough and homemade sweet cheese. I remember my grandmother somewhere in Bucovina getting up at 3 in the morning to wake up and by 8 when we woke up we were already grown and ripe. They looked like shiny, browned, fragrant and extremely tender envelopes. I never managed to reproduce that aroma of vanilla and lemon peel in cow's cheese mixed with sugar and country eggs. I think the flour ground at the bakery near the village, the sugar received in exchange for the beets, the fresh yeast and the stove with the bottle were the secret.
So for me, brazoiacele is a traditional Romanian sweet.

Eu sunt de la Sibiu, adica din zona cu influente sasesti si pe aici se face hencles , o placinta din aluat de cozonac, intins subtire in tava, iar deasupra se pune un amestec din smantana, zahar si ou, copt in cuptorul de paine. A goodness! Apoi:
-lichiu cu gem de prune sau cu mere calite sau cu urda
– haiose ,din zona Clujului. Soacra mea era mare specialista. Le facea cu osanza si batea aluatul de coltul mesei de 600 de ori. Le facea mici, cat sa inghiti o data, si le umplea cu dulceata de capsuni amestecata cu nuca macinata. Erau de mare clasa!
– alivenci
-poale-n brau
– malai dulce
– grau fiert , adica baza de la coliva
– cozonaci

-Gomboti cu prune: cartofi fierti,sare,ulei,ou,faina,gris,prune,pesmet,zahar,zahar vanilat,coaja rasa de lamaie,scortisoara pudra
-Poale in brau:
Aluat:faina,untura (unt),galbenusuri,smantana,drojdie proaspata,lapte,zahar,sare,coaja de lamaie
vanilla sugar
Umplutura:branza vaci,oua,zahar,coaja de lamaie,zahar vanilat,stafide
-Pasca cu branza
Aluat: ingredientele de mai sus
Umplutura:750 gr. branza de vaci,unt,smantana,gris,faina,zahar,oua,stafide,rom
coaja rasa de portocala sau lamaie

– paine in tast (tz)
– ostropel de melci,ambele din zona jud. Gorj
– supa de salata,Ardeal
– ciorba de loboda,cu zdrente de ou
– ciorba de dragavei,jud.Gorj
– placinta Dobrogeana, cu iaurt
– ciorba de urzici,cu orez
– mancare de prune
– mancare de pui cu gutui
– ciorba de gaina acrita cu zeama de corcoduse crude
– paine cu untura si ceapa

La noi in Dobrogea traditionala e doar placinta cu branza inca bunica mea ne facea adesea: scovergi peste care obisnuiam sa presaram zahar sau le ungeam cu gem, prajitura cu mere( era formata dintr-un blat subtire peste care se aseza un strat de mere calite cu scortisoara si acoperita cu bezea usor rumenita in cuptor), uscatele ( nu erau favoritele mele) cum de altfel nu erau nici ” corabioarele” (aluat cu amoniac, aromat cu vanilie si taiat in forma de romb), cozonacul pe care fireste il mancam numai la zile festive dar cel mai mult imi placea o prajitura (care sunt convinsa ca se face doar in zona noastra caci cred ca a ajuns la noi pe filiera turca), cu gris si sirop de miere aromat cu flori de iasomie (pe care bunica le usca cu grija) caci n-aveam de portocal. Cam atat!

Vin cu doua tipuri de preparate dulci, din Moldova arhaică.
– Invârtita, cu variantele de dulce și de post.
Bunica dinspre tata facea un aluat din apa, faina si sare din care întindea o foaie perfect rotundă, groasă cat foita de tigara si mare cat o fata de masa. Cu un manunchi de pene de gască o ungea cu ulei, apoi presăra zahăr si miez de nuca, o rula prin rostogolire cu fata de masa iar apoi o rasucea ca pe un melc si o punea in tava. Coacerea se facea la „rolă”, cuptorul sobei cu lemne,
Pentru varianta de dulce, nucile erau inlocuite cu branza si oua.
– Turtele de Ajun cu julfă, un fel de „tort Doboș” in varianta rustică. Se pregatesc (pregăteau, cred ca putem vorbi exclusiv la trecut) o singura data pe an, in ajunul Craciunului, de aceea se mai numesc si scutecele Domnului.
Foile de aluat simplu, fara drojdie, foarte subtiri, se coc pe plita. Apoi se inmoaie intr-un sirop pregatit din apa si zahar sau miere si se stivuiesc pe o farfurie. Intre foi se pune julfă, o fietură din seminte de cânepă batute la piuă. O singura data am mancat, in copilarie, dar de gustul, mirosul si mai ales procesul ritualic al prepararii lor imi amintesc in fiecare an.
Cum canepa este interzisa, julfa a fost inlocuita de nuca macinata. Si aceasta varianta este savuroasa.

mancare de prune uscate care se lafaiau intr un sos de caramel si mancare de gutui care se rumeneau inaite de a fii puse la fiert in sos de zahar ars care avea si ceva faina rumenita in unt mmmmm!! ce bunatate!!
si niste gogosi facute cu terci de malai si putinel zahar lasate la dospit si facute in mana inainte de a fii puse la prajit in ulei ,aveau gust de grau si porumb si o dulceata un gust fin dat de terciul akla erau pufoase si mergeau cu branza cu gem dar si simple gata ca mor de pofta

Gombotii cu prune, unguresti…
Malaiul in lapte, clasicul romanesc…
Placinta cu mere, care fie vorba intre noi e un linzer…
Minciunele, pancove…si orice iese din aluat dospit, se intalneste cu zahar pudra…si sa nu uitam de silvoita :P
Cocorada… Cine poate rata asa ceva cand face bunica minuni in cuptor?
Mere coapte, baigli si cozonac… Mirosul craciunului )
Lapte de pasare? Frantuzesc?
Cineva zicea mai sus de haiose. Fara haiose pamantul nu se mai invarte…
Pasca cu branza..de Pasti…
Cornulete cu gem, cu rahat, cu nuca…
Orezul cu lapte si grisul cu lapte?

Desi concursul s-a incheiat, as vrea sa contribui si eu cu ceva la comentarii, asa, de amorul artei :). Cum s-a mai spus inainte, ce inseamna „traditional”? In unele regiuni, traditiile se imbina cu cele ale etniilor conlocuitoare. Apoi, cand, in timp, consideram ca se opreste traditia? Traditia nu poate evolua/nu se poate schimba? De pilda, inainte de Columb nu erau cunoscute porumbul, rosiile si vinetele, din care se fac astazi o seama de preparate „traditionale”. Cum ramane cu preparatele din vremea copilariei noastre, sunt ele traditionale sau nu?
In alta ordine de idei, am sa insir si eu (unele din) deserturile cu care am crescut, caci traditia unora este poate noutate inedita pentru altii. In ordine aleatorie: #
– colacii coarda, adica rulati, nu impletiti (cu mac, nuca si „scoaca”- adica branza dulce, ca pe la noi nu s-a auzit de pasca coacerea acestora din urma era mereu un test de dibacie, deoarece umplutura mai umeda dadea batai de cap)
– branzoaicele (sau „pupureii”) cu aluat de cozonac, mentionati mai sus de cineva
– cremesul (sau cremsnitul, cum am auzit ca i se spune in alte parti ale tarii), facut in intregime in casa in vremurile de restriste comunista, cea mai priceputa in prepararea acestui delicios desert era matusa Silvia, care avea si nepretuitul noroc de a lucra la Avicola, cací cremsnitul cere o gramada de oua imi aduc si acum aminte de iarna inzapezita, matusa (sora bunicii), cu fata roza si usor transpirata deasupra unei creme vanilate, cu vanilia atent dramuita, ca era adusa de peste mari si tari si matusa bombanind vremurile astea, in care nici vanilie nu mai puteai gasi (doar vanilina)
– dobosul facut de aceeasi matusa si decorat cum nu se poate mai frumos de fata ei, care urmase cursurile unei scoli de cofetari
– prajitura Jerbo (Gerbeaud) a mamei, mult mai buna decat cea mancata la cofetaria omonima din Budapesta
– prajiturile „Radio” si „Televizor” (pe astea nu le mai tin minte deloc, doar numele)
– haiosele si cornuletele fragede, umplute cu nuca sau magiun de prune
– prajitura „Ochi de paun”, un bestseller al copilariei mele, cu nuca, visine si aluat fraged
– nelipsitele placinte cu mere, branza si aluat fraged
– prajiturelele cu mac (acum nu mai gasesc de cumparat decat mac cu gust de ranced, nu stiu ce secret de pastrare avea bunica)
– prajitura Rigo Jancsi.
In alta ordine de idei, recomand celor care o pot gasi sa citeasca schita/povestirea Prajitura Lepa Brena, a scriitorului timisorean Daniel Vighi. E savuroasa (povestirea, nu stiu daca si prajitura)! Eu am citit-o mai demult pe internet, acum nu o mai gasesc, banuiesc ca o fi fost inclusa intr-un volum.

Palaniet sau cocorada (depinde de judetul din Ardeal):
– aluat de paine
– se umple cu: prune, branza de burduf si ceapa, mere, prune, cu orice
– se coace in cuptorul de paine pe frunza de varza.
Sa-ti „bati copii, sa-i urci in pod si sa furi scara”.

Pentru ça sunt din Maramures (zona ffff frumoasa à tarii) ..nu pot sa nu pomenesc sarmalele.. Este un fel de mancare preferat de toti cred ,m-ai ales daca sunt facute cu varza murata , acra si daca mai punem si un pic de carne afumata la fierbere sunt un deliciu . In acelasi timp sa nu uitam si de un desert pe masura faimoasa placinta cu branza la cuptor , foietajul se topeste in gura iar gustul de branza preparat binenteles cu tôt ceea ce trebuie e grozav…. Multumesc si va astept pe toti sa le gustam…:)))

Malaiul dulce…un fel de chec semidospit cu faina de malai, lapte, oua, arome, etc
Torta de mamaliga cu straturi de mamaliga alternind cu cele de magiun si nuci
…si-ar mai fi.

Lasă un răspuns Anulează răspunsul

This site uses Akismet to reduce spam. Find out how your comment data is processed.


Mașina de făcut pâine – Moulinex OW2000

Încep seria de articole legate de bucătărie, gătit și nu numai, prin a prezenta cel mai nou echipament cu care a fost “dotată” bucătăria mea: Mașina de Făcut Pâine .

Rețetele mele la mașina de făcut pâine

Ca să încep cu începutul, inițial îmi doream o mașină de făcut pâine, însă fiindcă nu am foarte mult spațiu de lucru în bucătărie, am renunțat și am început să fac pâine de casă în stilul clasic cu frământare, dospire și coacere în tavă. Nu mă plâng pentru că așa am descoperit că îmi place foarte mult să fac pâine de casă, și în plus sunt multe rețete care nu pot fi făcute sau nu ies la fel de bine utilizând o mașină de făcut pâine.

Cu toate acestea, unul dintre “darurile de nuntă” pe care le-am primit (de la Raluca și Florin cărora le mulțumesc) a fost o mașină de pâine. M-am bucurat când am desfăcut ambalajul de cadou și am văzut ce era înăuntru, însă m-am bucurat și mai tare când am scos-o din cutie și am văzut că nu este foarte mare. Este modelul cel mai mic de la Moulinex (OW200034) și face pâine de 500g, 750g și 1kg, cu 3 nivele de coacere.

Înainte de a vă spune cum se folosește și ce rețete puteți prepara cu această mașină de făcut pâine, voi prezenta câteva detalii tehnice, pentru cei interesați.

  • Capacitate maximă – 1000g
  • Produce pâine cu 3 greutăți diferite – 500g, 750g și 1000g
  • 3 grade de rumenire – scăzut(L-low), mediu (M), ridicat (H- high)
  • 12 programe diferite
  • Accesorii: pahar gradat (max 300ml), instrument măsurare (lingură și linguriță)
  • Fereastră pentru supravegherea procesului de frământare și coacere
  • Manual cu instrucțiuni și rețete în mai multe limbi
  • Autocolant în mai multe limbi (inclusiv romană) cu programele – se lipește pe capacul superior

În linii mari, această mașină de făcut pâine constă într-o cuvă cu colțurile rotunjite, care în partea centrală are o paletă acționată de un mecanism de rotire, care este un fel de mic malaxor pentru aluatul de pâine. Cuva centrală este înconjurată de o rezistență care încălzește incinta atât în timpul programului de creștere și dospire, cât și în timpul programului de coacere. Cuva centrală se scoate din mașină ridicând în sus de mânerul cu care este prevăzută, iar paleta de amestecare se scoate din pâine fie cu mâna, fie folosind un bețișor de bambus pentru frigărui.

Cel mai lung program de frământare și coacere durează 3h și 32 minute, după fiecare ciclu de preparare a pâinii mașina emite un semnal sonor de atenționare, iar dacă doriți puteți decala momentul începerii programului de preparare a pâinii acționând butoanele + și – ale panoului de comandă, astfel puteți pune ingredientele pentru pâine seară, și o puteți programa cu program decalat astfel încât la 8 dimineață pâinea să fie gata.

Pentru cei ce nu primesc, li se rupe, sau pur și simplu pierd instrumentul de măsurare care la un capăt are 1 lingură și la celălalt capăt are 1 linguriță, eu am măsurat iar 1 linguriță are 5ml în vreme ce lingură are 20ml. Eu nu folosesc instrumentul de măsurare, pentru că mi-e puțin incomod, ci folosesc un set de măsurare pe care l-am luat de la IKEA, ce are 4 lingurițe cu dimensiuni de 1ml, 5ml, 15ml, 100ml.

Câteva lucruri pe care aș vrea să le spun despre mașina de făcut pâine este că în afară de pâine poate prepară și dulceață , aluat de pizza sau prăjituri . Prăjiturile care sunt prezentate în retetarul care vine cu mașina sunt în principiu variațiuni ale pâinii, cu adaos de zahăr și adaosuri specifice prăjiturilor (cacao, esențe, vanilie, coajă de lămâie).

Cuva mașinii de făcut pâine nu se spală în mod uzual după ce se prepară pâinea, ci se șterge cu o cârpă moale și uscată. Dacă preparați dulceață va fi nevoie să spălați cuvă, însă nu folosiți detergent de vase sau bureți abrazivi pentru că veți deteriora învelișul de teflon al acesteia.

Pe măsură ce încerc rețetele preparate de mașina de făcut pâine, le voi posta într-o secțiune dedicată acestei mașini împreună cu ingredientele, modul de preparare și de coacere a produsului.

Voi transcrie aici tabelul de retete prezentat in manualul de utilizare al masinii de facut paine:

PROGRAMUL 1 sau 2
Paine de baza 500 g 750 g 1000 g Paine cu lapte 500 g 750 g 1000 g
Ulei 3.5 lg 1.5 LG 2 LG Unt topit 40 g 50 g 70 g
The water 190 ml 250 ml 330 ml
Salt 1 lg 1 lg 1.5 lg Salt 1 lg 1 lg 1.5 lg
Zahar 2.5 lg 3 lg 1 LG Zahar 2 LG 2.5 LG 3 LG
Lapte Praf 1.5 LG 1.5 LG 2 LG Lapte Lichid 200 ml 260 ml 350 ml
Flour 350 g 455 g 605 g Flour 310 g 400 g 530 g
Drojdie Uscata 1 lg 1 lg 1.5 lg Drojdie Uscata 1 lg 1 lg 1.5 lg
PROGRAMUL 3
Paine frantuzeasca 500 g 750 g 1000 g Paine de tara 500 g 750 g 1000 g
The water 210 ml 275 ml 365 ml The water 210 ml 275 ml 365 ml
Salt 1 lg 1 lg 2 lg Salt 1 lg 1.5 lg 2 lg
Flour 360 g 465 g 620 g Flour 290 g 370 g 395 g
Faina de secara 70 g 90 g 125 g
Drojdie Uscata 0.5 lg 1 lg 1.5 lg Drojdie Uscata 1 lg 1 lg 1.5 lg
PROGRAMUL 4-5
Paine integrala 500 g 750 g 1000 g Paine taraneasca 500 g 750 g 1000 g
Ulei 1.5 lg 2 lg 2.5 lg Ulei 1.5 lg 2 lg 2.5 lg
The water 210 ml 290 ml 355 ml The water 205 ml 290 ml 355 ml
Salt 1.5 lg 1.5 lg 2 lg Salt 1 lg 1.5 lg 2 lg
Zahar 1.5 lg 2 lg 2.5 lg Zahar 1 lg 2 lg 2.5 LG
Flour 140.5 g 200 g 240 g Flour 180 g 255 g 310 g
Faina de secara 210 g 300 g 365 g Faina de secara 85 g 120 g 145 g
Drojdie Uscata 0.5 lg 1 lg 1.5 lg Drojdie Uscata 0.5 lg 1 lg 1.5 lg
Faina de secara 85 g 120 g 145 g
Lapte praf 1 LG 1.5 LG 2 LG
PROGRAMUL 6-7
Briosa 500 g 750 g 1000 g KUGELHOPF
Prajitura alsaciana
cu migdale si stafide
500 g 750 g 1000 g
Eggs 2 2 3 Eggs 2 2 3
Butter 115 g 150 g 195 g Butter 100g 130 g 175 g
Lapte lichid 45 ml 60 ml 80 ml Lapte lichid 60 ml 80 ml 105 ml
Salt 1 lg 1 lg 1.5 lg Salt 1 lg 1 lg 1.5 lg
Zahar 2.5 LG 3 LG 4 LG Zahar 3.5 LG 4 LG 6 LG
Flour 280 g 365 g 485 g Flour 270 g 345 g 460 g
Drojdie Uscata 1.5 lg 2 lg 3 lg Drojdie Uscata 1.5 lg 2 lg 3 lg
Stafide 80 g 100 g 130 g

* optional – stafidele se inmoaie in sirop sau alcool aromat, se pot pune migdale deasupra la sfaritul ultimului ciclu de framantare

PROG. 8
Paine superrapida
1000 g PROG. 9
Prajitura lamaie
500 g PROG. 9
Prajitura migdale
500 g
Ulei 1.5 LG Eggs 2 Eggs 3
The water 360 ml Butter 70 g Butter 105 g
Salt 1.5 lg Salt 1/2 lg Salt 1/2 lg
Zahar 1 LG Zahar 195 g Zahar 135 g
Lapte praf 2.5 LG Flour 320 g Rom 3 LG
Flour 565 g Drojdie chimica 2.5 lg Flour 155 g
Drojdie 3.5 lg Lamaie 1 Praf migdale 135 g
Drojdie chimica 2 lg

* pentru prajiturile de lamaie si de migdale, zaharul, sarea si ouale se bat pana se albesc
* pentru prajitura de lamaie se folosesc coaja si zeama de la 1 lamaie

PROGRAMUL 10
Dulceata :capsuni, rubarba, caise, piersici Dulceata portocale Compot mere/rubarba
Fructe taiate 580 g Fructe taiate 500 g Fructe taiate 750 g
Zahar 360 g Zahar 400 g Zahar 5 LG g
Pectina 30 g Pectina 50 g
Lemon juice 1
PROG. 11
Aluat Pizza
750 g
Olive oil 1 LG
The water 240 ml
Salt 1.5 lg
Flour 480 g
Drojdie 1 lg

Voi menționa acum câteva sfaturi utile prezentate în manualul de utilizare al mașinii de pâine. Mă voi opri însă doar la cele care mi se par importante, pentru că sunt de părere că sfaturi precum ” a nu se folosi ingrediente expirate” sunt mai mult decât evidente și inutil de menționat aici.

  • Ingredientele se folosesc la temperatura camerei. Dacă este foarte cald se pot folosi ingrediente puțin mai reci, iar dacă este frig în cameră, lichidele se folosesc încălzite, însă nu mai fierbinți de 35 grade Celsius, pentru că anulează proprietățile drojdiei
  • Ingredientele se măsoară cu atenție, respectând specificațiile din rețete. Se vor folosi un cântar de bucătărie, paharul gradat și lingurița furnizată de producător
  • Nu adăugați mai multă drojdie decât este menționat în rețetă, deși puteți crede că excesul de drojdie determină creșterea mai rapidă a pâinii, efectul obținut va fi “surparea” pâinii în timpul coacerii
  • Nu deschideți capacul mașinii de făcut pâine prea des în timpul preparării pâinii, puteți să îl deschideți dacă doriți să adăugați ingrediente moi (stafide, măsline, etc.)
  • Dacă la mijlocul procesului de preparare există făină neincorporata sau aluatul este prea moale, completați cu apă/făină până când obțineți consistența optimă. Se vor adăuga treptat câte 1 lingură de lichid/făină și se așteaptă încorporarea, după care se testează consistența. Optim este să aveți un aluat omogen, care nu adera de pereții cuvei, și care a incorporat toată făina.

Voi atașa o versiune a manualului de utilizare, iar acest articol îl voi completa cu observațiile mele personale, pe care nu le-am regăsit în manual.

Vă încurajez să descărcați și să citiți manualul de utilizare pentru mașina de făcut pâine, este foarte util. Eu personal am și printat această variantă pentru că este mai simplu de utilizat în bucătărie decât manualul propriu zis care trebuie ținut bine pentru a sta deschis la pagină cu rețetele.

Iată și câteva rețete încercate de mine la mașina de făcut pâine Moulinex, cu imaginile aferente:


Cuvinte cautate "cake"

Macinati fin biscuitii si alunele caju intr-un bol incapator. Amestecati-le cu cacao, gemul de struguri, untul rece si esenta de vanilie.

Pentru torturile etajate se folosesc blaturi cu o consistenta dura,cel mai des intalnit fiind Madeira Sponge Cake. Madeira Sponge

Urmand instructiunile gospodinei de pe Gustos.ro: Preincalzim cuptorul la 180 de grade. Tapetam o tava rotunda, eu am folosit de 30cm,

Toata lumea imi spune:"vine sf. Valentin, ce faci bun"? Ei bine,ca sa ma "aliniez" la trend, iata si propunerea mea: Red Velvet Cake

I. Blatul 1. Batem albusurile spuma cu praful de sare. Dupa ce s-a format spuma adaugam si zeama de lamaie si batem in continuare. 2.

Prima data vom pregati umplutura. Capsunile congelate (pot fi si proaspete) le punem pe foc mic impreuna cu zaharul si sucul de portocale.

Incalzeste cuptorul la 150°, unge cu unt si da cu faina o tava pentru chec rotund.Bate cu mixerul untul/margarina cu zaharul pana ce

* Pregãteste cuptorul la 180ºC, tapeteaza 2 forme rotunde cu hârtie vegetalã. * Mixeazã untul, zahãrul, fãina, praful de copt

Zdrobim biscuitii si ii amestecam cu untul topit si cu zaharul tos. Punem pasta obtinuta intr-o forma de tort cu inel detasabil si tapetam

Blatul alb: Galbenusurile se mixeaza bine cu zaharul si esenta de vanilie, pana devin ca o crema. Se adauga amidonul amestecat cu

Trebuie sa va spun ca iubesc retetele lui Mary Berry si de curind am vazut in una emisiunile ei o reteta de loaf cake cu mere si scortisoara.

Ouale intregi le mixam cu zaharul pe care-l adaugam treptat Separat amestecam faina,praful de copt.vanilia In compozitia de oua

*Blat: 1. Amestecam faina cu sarea si apoi punem vasul deoparte. 2. Intr-un bol amestecam pana devin spuma untul si zaharul . 3.

Cine iubeste ciocolata,iubeste și acest desert ciocolatos. Ai mei băieți sunt fani cioco și pentru ca nu imi place sa fac mereu

Blat: 1. Preincalzesti cuptorul la 180 grade Celsius. 2. Separi albusurile de galbenusuri. 3. Pui albusurile intr-un bol impreuna

: Procedura pentru prepararea blatului este similara pregatirii brioselor. Se amesteca faina cernuta cu


TASTES.

E o prăjitură foarte bună și foarte cunoscută, dar, surprinzător, nu am găsit prea multe postări pe net. Am vrut să compar unele rețete, dar n-am avut ce. De fapt, eu am o rețetă veche, dar țineam minte că, in timp, am am modificat câte ceva la ea. Pînâ la urmă, am cerut rețeta unei cunoștințe și am făcut prajitura după indicațiile ei.

1. Mai întîi a făcut-o mama şi i-au ieşit astfel:

6 albusuri se bat spuma cu sare si se adauga 300 g zahar, pina se fac spuma tare, apoi se adaugă 150 g de nucă măcinată.

Se aprinde cuptorul , la fic mic Pe hirtia de copt se pun grămăjoare , cu linguriţa, astfel incît să fie ţuguiate. Se coc o oră şi un sfert, la fo cmic, să se usuce.

Crema: 4 linguri mari (de supă) cu apă se amestecă cu 200 g zahăr tos, se pun intr'o cratiţ ă pe foc mic pină s eface un sirop legat.Se adaugă 2 linguriţe cu vîrf de cacao, 1-2 linguriţe cu ness, apoi 3 gălbenuşuri.

Separat se freacă 200 g unt gras cu 200 g zahăr pudră, cînd se face cremă se adaugă treptat din crema făuctă mai inainte cu caccao ( răcită).

Se lipesc bezelele cîte 2, cu cremă, dar se pun vîrf la vîrf se dau marginile prin nucă măcinată.




2. Cam aceeași rețetă o aveam și eu, doar crema era preparataă altfel și ieșea cam moale. Aceasta iese tare, dar parcă totuși are prea mult zahăr. Cum spuneam, la rețeta veche știu că am modificat cantităţile și puneam mai multă nucă. Și așa am făcut și acum..



Reţeta e la fel ca mai sus, numai că am pus în bezele 300 g de nucă. Au ieșit mult mai bune, cu gust de nucă mai pronunțat și o idee mai puțin dulci. doar o ideee.

Când le voi mai face - cred că laCrăciunul următor - dacă mai apucăm să trăim după 2o12, ------- voi pune mai multă nucă și le voi lipi cu co cremă de ciocolată amăruie. Acum vreo 7 ani am făcut alcazale, numai bezelele, și le-am lipit cu o cremă fără ou, asemănătoare cu ciocolata de casă - adică cu unt, lapte praf, cacao. Au fost mai bune.