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Romanian pancakes - Radu Anton Roman

Romanian pancakes - Radu Anton Roman


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• Mix the egg with the flour (I use the para goal)

• Add milk and salt. They fight well together.

• Allow to breathe for 1 quarter of an hour.

• A long-tail non-stick pancake pan is greased with oil and heated over high heat. I greased with a silicone brush.

• Drain the oil in a saucepan, if it is in excess, leave only one film on the pan and put it back on the fire.

• Stir the paste (with the polish) and fill about half of the large polish (like the soup), in a pan 20-25 cm in diameter

• Pour and play with the paste until it covers the entire bottom of the hot pan

• When it has come off the pan (we also help it on the edges with a silicone paddle or knife, if the pan is old). The pancake turns with a wide knife, flat palette or by throwing, who can.

• Let it brown until it plays in the pan and pour it into the plate, where the endless list of sweet, salty, peppered, fruit, sausage, dairy, all ...

CREAM

1. Grate chocolate.

2. Heat the bain-marie whipped cream. Under no circumstances should it boil. Heat just enough to melt the grated chocolate.

3. Add the grated chocolate and stir until it melts. Refrigerate.

4. When it has cooled (it has been at least 1 hour - recommended for 2-3 hours in the fridge) mix it until a fluffy, glossy, smooth cream results. Add hardener only if it doesn't grow too fast, a sign that it may not beat hard (it matters a lot that the cream is as fat as possible)

5. Mix the mascarpone cream and vanilla sugar for about 2 minutes.

5. Add in it 1/3 of the chocolate ganache cream with whipped cream and give a few pulses with the mixer. Mix the rest with the pear, moving from bottom to top in mascarpone cream. With the goal because overeating leads to cutting the cream. Let it cool.

Fill the pancakes with cream and Nutella or just with jam, or in salty versions with whatever goes crazy in your mind: grated cheese + pastrami and baked for 7 minutes, spicy sausages, cottage cheese cream + telemea + finely chopped greens, etc. .

May it be useful to you!


Romanian dishes, wines and customs - All recipes in jubilee edition-Radu Anton Roman

Very few know how to cook in Romanian, and even fewer do. The volume represents the inventory of Romanian dishes. It is not a selection, but a comprehensive comprehension of what Romanian tradition and culinary art means (together with the corresponding wine).

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The volume is written in Jubilee Edition and contains admirable reproductions of original paintings. Gabriel Liiceanu, experiencing feverishly between exotic and patriarchal, dangerous and juicy mixture of rough sensations and unclassifiable surprises, Bejing, Paris and Caracal spectacularly reconciled, with the necessary breadcrumbs. Mihai Oroveanu, elaborate, dictatorial and gentle, attentive to ornamentation. At halftone and sub-tastes, without neglecting, at the right time, the percussion of the radical protein. Mircea Dinescu, finally, invading, vigorous, acute, capable, unexpectedly, of narcotizing delicacies, sub-luminal aromas, but also of short turns, with energetic changes of register, likely to produce explosions under the sky of the multicolored mouth.

This book appears and appears and appears and we think that it will never disappear or at least in this century in which we can still talk about us as lustful beings was first published 15 years ago and we consider that now we have a jubilee.

The publishing house remembers that the work dishes, wines and Romanian customs is the result of a vision of the Romanian ethnoculinarian, which the famous writer and man of tele-vision Radu Anton Roman had walking in a summer through the dusty villages of the homeland. The writing coincided with an extensive documentary research that fed richly and succulently the show on ProTv and caressed for 7 years every Sunday the nostalgic Romanians, and the curious, and the refined, and those who watched I swear to find an identity formula with which to reconcile more easily. Having done this for so long, in his conscientious, cheerful and developed way, Radu anton Roman filled, with his immense stature, that "section of the intangible national cultural heritage" that he saw at the base of the existence of the Romanian people, strongly connected to the earth. his.

We are celebrating an important deed of an important man.

Radu Anton Roman was endowed with all the gifts of the baroque creator and the expert consumer, he is part of the category of those for whom the most important part of a joy is the commentary. "Cooking is writing. No sensation is complete if it does not become a word. The pleasure of telling a story of food and building lyrical pirouettes around the glass justifies and amplifies the pleasures of the house. Unusual is the investment of effort, of salahorie, to which R.A.R. to document retirement. The kitchen is a library, an archive, a laboratory. Siestea is a research activity. The poncif of the grant unit of the local culinary expression around the sarmales and mitites, is scattered to make room for a magical diversity. The canonical truth is greeted, salutarily, by the feast of multiple truths, gathered in every village, on every valley, fence by fence. We are in the midst of postmodernism - some hungry academics will say. I would! To lose weight! We are in full tradition, in everything that is more exuberant, more natural and more appetizing ”, according to Gabriel Liiceanu. The volume is a concrete invitation to know and appreciate food, but it can also be an exclusive gift to all those in love with the beautiful life.

Category: emblematic romania

book Romanian dishes, wines and customs it includes everything that has the best Romanian cuisine, with an authenticity that we rarely find. Traditional Romanian recipes are combined with stories about ancient traditions, linking what is seen or tasted, food, with the sacred springs of tradition and faith.

Isbn 978-973-596-946-2 l jubilee edition

Framing in series and collections: magnum edition

The first edition of the book appeared in 2001.

The traditional Romanian cuisine is the name given to the result of synthesizing, over time, the tastes and gastronomic habits specific to the Romanian people. It is diverse, includes countless culinary customs and traditions, specific dishes, along with customs from the intersection of gastronomic culture with traditions of other peoples, with which the Romanian people have come into contact throughout history. Romanian cuisine includes both everyday dishes and special holiday dishes. The Romanian people being Christian since the beginning of its formation, the Romanian Cuisine includes numerous holiday dishes arranged according to the mentioned season and holiday. Romanian dishes consist of vegetables, cereals, vegetable oils, milk, dairy products and meat and meat by-products. Sweets, pies, jams have a special place in Romanian cuisine.

Through the intersection of cultures, Romanian cuisine was influenced by Balkan cuisine, German cuisine, Serbian cuisine, Italian cuisine, Turkish cuisine, Hungarian cuisine and Russian cuisine.

Through its Daco-Roman formation, the gastronomic culture of the Romanian people inherited many culinary habits: from the Romans comes the pie, a word that kept the original meaning of the Latin term placenta, the Turks brought meatball soup, the Greeks musaca, from the Bulgarians there is a Wide variety of vegetable dishes, such as zacusca, and schnitzel comes from the Austrians.

The Romanians, bustling anxiously between empires and obsessed with poverty (although duly endowed by Mother Nature), were drawn into the most servile culinary adventures. Constant border of uncertain and mobile civilizations and continents, always threatened and always hungry (maybe even because of the neighborhoods), Daco-Roman-migrants copied (despite a spectacular aboriginal cuisine with Thracian marrow), wholesale and indiscriminately, seduced from the first meeting, all the throats that have invaded us for millennia (usually thanks to trivial occupations or temporary fashions).

This is how, under the emphatic and narcissistic title of "Romanian cuisine", you find - especially in pubs, be they inns of variety or impossible bombs - all the dishes of the world, ancient or modern, Turkish or Arabic, Austrian, Greek, French often, Russian, Jewish, Polish or even other, and even more nonsensical. "Unhealthy" dishes other than deposits, over the deep Neolithic bed, alluvium, either of the Ottoman occupation, or of French, German, Phanaro-Greek influences or what will they be ?!

However, most of these works did not succeed in any way (country of savages and madmen!) To preserve the model. Moreover, they "translated" it, discreetly, into Romanian, to such an extent that you don't even recognize the original theme! As a garment received as a gift from someone too fat or too thin, the imported print skirt was cut, modified, transformed into kitchen towels or shirt collar, whip, silk sieve, something else!

Very few know how to cook in Romanian, and even fewer do. Pizza and hamburger, chebab or sushi are eaten. Why.

"However, our book is a selection (compilation, synthesis, extraction, as you want to call it) of books and post-Dacian cochleas, of selected dishes, either because they are strictly Romanian (like dragon dolls) or very popular through our plates - but also with a local nutmeg (pancakes), either because they are true regional quirks (some really shocking, like stuffed pumpkin flowers), or ritual dishes, being part of Romanian spirituality (Easter). So, let me be clear: the kitchens I will show you here are not all original and not unique (even if there is a horror - aoleu, shouts cholesterol - of world uniqueness). We live in Europe, only! For example, sarmale is made by the ancients, and the Turks and the Greeks, the Serbs and the Poles. But only we make them in about twenty variants, like this, with different meats and vegetables, with greens, with smoked pork, in cabbage leaves, lime leaves, beets, in. flowers or wonder what, with dill and cream, smoldering on the fire for days. And the raw material is not the same as the others (the peasant does not know what saffron is, nor does the boyar know what a stew is). Next to the sheep. mioritic (how else?) the pig is the other legendary Romanian animal, even if (here I am pedantically) it has started to be more and more persecuted by the new degreased culinary fashions. Persecuted or not, "wrong", "assaulted" or "degreased" the pig is the most loved and eaten of the earthlings (what to do, we are cold, we don't have time for fashion, neck! - of the harsh Dacian winter). They eat enough endives and Brussels sprouts, but not everyone has heard of leurd, carp milk or rotogues. The little Turks are one, and the mixture of three or four meats that the Romanians make is completely different. ”

"The work Romanian dishes, wines and customs is the result of a vision of the Romanian ethnoculinarian, which the famous writer and television man, Radu Anton Roman had walking in a summer through the dusty villages of the homeland. The writing coincided with an extensive documentary research that fed richly and succulently the television show and caressed for seven years, every Sunday, nostalgic Romanians, and the curious, and the refined, but also those who they forgot around to find an identity formula with which to reconcile more easily. Doing this for so long, in his conscientious, cheerful and casual way, Radu Anton Roman filled, with his immense stature, that "section of the intangible national cultural heritage" that he saw at the base of the existence of the Romanian people, strongly linked to the land. his."


RADU ANTON ROMAN COOKBOOK PDF download

Should probably be fine with the A mixture of popular Antkn classics and more modern dishes, mostly making use nucate all of the raw ingredients most commonly found in the country.

Radu anton roman cookbook. Ethnic - Weve Never Met, please visit the website, pm.

How to fix a stuck door latch Radu anton roman carte de bucate Elitest jerks druids Author: Not so much a recipe book as a collect of thoughts and ideas on gastronomy radu anton roman bicate de bucate the renowned auther, garnished with the ocassional recipes or instruction .

Ill probably play it but its a shame they couldn't build some new levels into it. But Jenny Craig office said that because I lost more than 5 pounds under the weight that was my caete I will not receive the reimbursement.


Pancakes & # 8211 basic recipe

Radu Anton Roman's mioritic pancake, derides the French one, because it is much more supple and not at all porous than the consecrated one, it is elastic and when reheated (those with salty filling reheat) it keeps its freshness, it does not become brittle and dry iasca (crepe!).

The recipe for pancakes is so simple that all my life I have prepared it with my eyes and milk mixed with mineral water, according to the culinary folklore. I knew what the consistency of the mixture should be at the end, they ate anyway. Wrong procedure! Even a simple recipe like this you have to follow certain proportions and tips, proof that I don't even remember when I didn't make such fine and elastic pancakes, which fit the expression that they melt in your mouth. good. Certainly different flour contributed, but in the future, clearly, I measure the milk and count the tablespoons of flour I put.

Therefore, it is without mineral water. The Carpathian pancake is the & # 8220basic & # 8221 recipe, the simplest, therefore, I photographed the pancakes next to a blueberry jam prepared by me at home. However, this does not prevent it from becoming refined and acquiring a festive air if you fill it with whipped cream and mascarpone together with Nutella, as I present in the photos. The insane combination! (once a year the calories are not counted :))

Until I start talking, I have to make it clear to my new subscribers that I am taking part in the & # 8220A sweet and gluten-free Christmas campaign with Dr. Schär Romania & # 8211 Gluten-free products & # 8221 for testing gluten-free products that produces them. The action is supported by several bloggers in the culinary area, whose dishes, certainly useful, can be found grouped on the Gourmandelle blog, which monitors the action.

How come I don't have a pancake recipe on my blog? & # 8230 dish that I often cook for breakfast, in the version with salty filling, but must and sweet for dessert for lunch !? I confess, I was very curious if she passes the test & # 8220cake & # 8221, this flour & # 8220Mix Patisserie & # 8221 from & # 8220Dr. Schar & # 8221, because it can be dried or glued, being a pan-cooked dish. Not only did he pass the test brilliantly, but he also offered me a lesson to correct my method of preparation. I also tested with flour & # 8220Mix It & # 8221, the result is just as ok.


INGREDIENTS (for 5 25cm pancakes)
• 2 eggs
• 4 tablespoons flour & # 8220Mix Patisserie & # 8221 or & # 8220Mix It & # 8221 or 2 tablespoons high tip for those who use regular gluten free flour
• 1 tablespoon oil
• 1 pinch of salt
• 2 glasses of milk (2x 200 ml)
FURTHERMORE
Oil for frying pan
FILLING
& # 8211 Homemade jams
& # 8211 whipped cream + mascarpone and Nutella I used in the pictures taken in the evening
& # 8211 grated cheese and baguettes made of chicken breast pastrami, rolled, grated cheese and over them and put in the oven for 7 minutes, until the cheese melts
& # 8211 cow's cheese + a little telemea + a drop of sour cream + chopped greens
& # 8211 spicy carnivores, etc.

PREPARATION
• Beat eggs and then mix with flour (I use para para).
• Add milk, oil and salt. They fight well together.
• Allow to breathe for 1 quarter of an hour.
• A long-tail non-stick pancake pan is greased with oil and heated over high heat. I greased with a silicone brush.
• Drain the oil in a saucepan, if it is in excess after heating, only one film should remain on the pan and put it back on the fire.
• Stir the paste (with the polish) and fill about half of the large polish (like the soup), in a pan 20-25 cm in diameter.
• Pour and rotate, bending the pan with the paste until it covers the entire bottom of the hot pan.
• When it has come off the pan (we also help it on the edges with a silicone paddle or knife, if the pan is old). The pancake turns with a wide knife, flat palette or by throwing, who can.
• Let it brown until it plays in the pan and pour it into the plate, where the endless list of sweet, salty, peppery, fruit, sausage, dairy, and all stuffings awaits you.
• If you have a new pan, with a thick bottom, maybe with a non-stick stone coating on the inside, or a special pancake pan, of good quality, there is no need to grease the pan right on each pancake. Depending on the type of pan used you can grease each pancake or only from time to time, control. A reader told me that she does not grease the pan with oil when baking, when she puts oil in the composition, but I don't know how much OIL she puts in relation to the number of eggs. I wrote above the recipe I tested, with a tablespoon of oil to 2 eggs.
Liv (e) it!


How the famous Radu Anton Roman retired at the age of 37

Radu Anton Roman is said to have reinvented Romanian cuisine and to rediscover local traditions. While adding the ingredients to the food, he told stories about Romanian people, places and customs. On August 29, 2005, he suffered a heart attack.

We are left with his books, which he wanted so much to write. The recordings of the show "Radu's Kitchen", which he made on PRO TV, between 2001 and 2005, remain. His friends did not forget him and created a Facebook account where he posts to keep his memory alive.

Few know that Radu Anton Roman wrote a 900-page "monster" book about his adventure in the Danube Delta with the famous explorer Jacques Yves Cousteau.

The writer, the adventurer, the cook, the ethnologist, the TV presenter Radu Anton Roman kept a great secret. He was very ill from the age of 35.

Radu Anton Roman was born on August 19, 1948 in Făgăraş, in Braşov County. Roman asserted himself, initially, at the Romanian language classes of the "Radu Negru" High School, in his hometown.


The sad story of Radu Anton Roman, the writer-cook

Radu Anton Roman is said to have reinvented Romanian cuisine and to rediscover local traditions. While adding the ingredients to the food, he told stories about Romanian people, places and customs. On August 29, 2005, he suffered a heart attack. We are left with his books, which he wanted so much to write. The recordings of the show "Radu's Kitchen", which he made on PRO TV, between 2001 and 2005, remain. His friends did not forget him and created a Facebook account where he posts to keep his memory alive.


Radu Anton Roman saved my marriage

I know I have Radu's book and it's fresh like I just brought it from the country! Look, I didn't think to look there.
And because it writes so beautifully, I'm going to copy word for word.

I don't know if a Romanian in his fifties ate or at least smelled an ordinary tuslama in his life, let alone a royal one! To those born after the war, at least, not even the word fluttered in their ears.
If, until the crazy and horrible forties-what does my handwriting say about the error (horror!)? after the Sovietization of the country it disappears from the Romanian pots, as if it were a dangerous expression of the bourgeois-landlord era revolution, leaving the place of democratic stews, more washed out, lighter, but much less temperamental and consistent. Why? Mystery, another one of the whims of culinary models.

1 kg. cow belly (belly edge, belly muscle)
2-3 kg. calf legs, with some meat on them
1 clove of garlic
1-3 tablespoons of vinegar
2 tablespoons butter
salt, peppercorns, 1 bay leaf
vegetable soup-2 onions, 1 carrot, 1 parsnip
1 small jar of yogurt (or 100 ml of skim milk)

Clean the belly, cut the stingrays, wash in more water with vinegar.
It is boiled, together with the bones, peppercorns, 1 bay leaf and vegetables, in 3 liters of water, five hours, eight hours, one night
Remove the meat, debone the juice and drop the cream
Cut the belly squares - the edge is thick, make sure it is well cooked - and everything that has fallen off the bones and put it in the frying pan, in butter, for a few minutes to change its color (and taste) - this frying is DIFFERENT between an ordinary, popular cough, and a royal one - then it is poured into a preheated bowl.
Rub the chopped garlic paste with salt, yogurt and vinegar and with what is left of the juice, pour over the belly very hot.

It's still a stew, after all, but much louder, more nervous! So I would not recommend a strong, but a white wine, thin, with a semi-sweet tendency (as you can see, all the canons and beliefs are tried and shaken from time to time: let's see what's left in feet!) "

Dear Annita, I hope this answers your question, although I have the new edition, I don't think it would have changed the recipe so drastically. I dare to ask: have you read another recipe? that he kind of puts them one after the other, without knowing where it starts and ends.

PS
on page 376 there is also the recipe for the popular tuslama, also with the belly, etc., but they numbed my fingers with the recipe above!
_________________
What you don't like, someone else doesn't.


Radu Anton Roman's recipe

"UNESCO has selected the recipe for fish brine from the Danube Delta along with ten other traditional recipes from around the world, to be presented on World Biodiversity Day. The celebration involved offering life-friendly meals that highlight the cultural and agricultural practices of biosphere reserves around the world. The recipe exactly followed the original model sent to the general public by the late Radu Anton Roman ", said the deputy Lucian Simion for the dobrogeanews.ro website.

Here is the recipe for the brine from which the UNESCO elders enjoyed themselves:
• 2 hot peppers • 500 g coarse salt • 50 g vinegar • 1 liter of water
• greens (parsley, celery, larch, thyme, dill)
• 2 kg of freshwater fish, preferably white fish - perch of 200-250 g, whiting (pike) or strapazani (sălăiași) of 500 g, (but any other fish goes)
• Bring water to a boil • Sprinkle a layer of salt on a moderately heated hob or on a sheet placed on a low heat


Romanian dishes, wines and customs - All recipes

This book appears, and it appears, and it appears, and we think that it will never disappear or, at least in this century in which we can still talk about ourselves as lustful beings, it was first published 15 years ago and we consider that, now we have a jubilee.
The publishing house remembers that the work Romanian dishes, wines and customs is the result of a vision of the Romanian ethnoculinarian, which the famous writer and television man, Radu Anton Roman had walking in one summer through the dusty villages of the homeland. The writing coincided with an extensive documentary research that fed richly and succulently the television show and caressed for seven years, every Sunday the nostalgic Romanians, and the curious, and the refined, but also those who they forgot around to find an identity formula with which to reconcile more easily. Doing this for so long, in his conscientious, cheerful and casual way, Radu Anton Roman filled, with his immense stature, that "section of the intangible national cultural heritage" that he saw at the base of the existence of the Romanian people, strongly linked to the land. his.
We are celebrating an important deed of an important man.


Romanian recipes: Scordolea & # 8211 recipe by Radu Anton Roman

"A Balkan sauce" & # 8211 calls him Radu Anton Roman & # 8211 not trying to find his deep roots (although he gives some indication, as will be seen below), specifying why he includes it in the series of Romanian recipes : "Once used in Romania, rarely done today, and only in Galați and Brăila, where crabs and Greeks still meet in appropriate numbers".

In his book "Romanian dishes, wines and customs" (Paideia Publishing House), Radu Anton Roman gives the recipe as follows:

You will need: the core of 30 walnuts, the core of a small bagel, a glass of oil, 1-3 tablespoons of vinegar (to taste), salt, pepper (also to taste), 6 cloves of garlic put a whole head).

Soak bread in cold water, squeeze.

Find out on Antena Satelor all the details of this delicious Romanian recipe.


Video: Radu Anton iunie 2005 Haţeg (May 2022).