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Urda pie with bellows cheese

Urda pie with bellows cheese

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Mix the bellows cheese with the urda without adding salt because the bellows cheese is quite salty. After mixing well, add the whole eggs, cream and flour. Walk the wooden spatula well, to be sure that everything you put in the bowl was embraced until melting and the composition turned golden.

Then know that you can turn on the oven to keep it warm when you bake the pie. Grease a round pan with a little oil and cover with semolina. The tray I used was 23cm in diameter. Turn the composition over in the pan and level with a wooden spatula.

With the flowers in mind that will soon invade my garden and caress my heat-hungry nostrils, I printed a small flower from the fresh curd that I drained well of whey. And, like restless butterflies, I sprinkled cumin and sesame seeds to hide, just for a moment, what a pleasant surprise I would be when I greedily bit into the slice of pie!

Prepare the oven for 170ºC (medium on gas) and let the pie bake, spreading its scents through the kitchen. And when the baking time is up, take the pie out of the oven. Even if the smells of baking have invaded your kitchen, wait a little for it to cool down and enjoy the image of a wonderful pie!

And when you've tasted it, know that it's a little hard to stop at just one slice.

And if I haven't convinced you, know that it's an easy-to-digest pie that goes well with the stomach and gall, and it doesn't upset the liver either. So you can cut another slice of pie and enjoy its flavor.

If you are surrounded by friends and family, know that you will make them a pleasant surprise, and if you want to give a flower, you can also put it on the table to complete a bouquet with all the love you can give, because it can not be a little more uplifting to love and pass on what our wonderful land gives us every day.

Have a great day with many others just as wonderful!

Corn and cheese pie - an old, simple and healthy peasant recipe

  • Cornmeal and Cheese Pie (Maria Matyiku / The Epoch Times) Cornmeal and Cheese Pie
  • The main ingredients (Maria Matyiku / The Epoch Times) The main ingredients
  • Heat the milk on the fire first and before it starts to boil, add the cornmeal in the rain (Maria Matyiku / The Epoch Times) Heat the milk on the fire first and before it starts to boil, add the cornmeal in the rain
  • In the composition of corn mix the white flour, baking powder and salt (Maria Matyiku / The Epoch Times) In the composition of corn mix the white flour, baking powder and salt
  • Then add the eggs, oil and cheese one at a time (Maria Matyiku / The Epoch Times) Then add the eggs, oil and cheese one at a time.
  • The composition is poured into a tray lined with baking paper (Maria Matyiku / The Epoch Times) The composition is poured into a tray lined with baking paper
  • When ripe, it acquires a beautiful golden yellow color with light brown hues. (Maria Matyiku / The Epoch Times) When ripe, it turns a beautiful golden yellow color with light brown hues.
  • Pieces of pie can be served warm or cold (Maria Matyiku / The Epoch Times) Pieces of pie can be served warm or cold

This pie is a lighter (dietary) variant of the beloved Moldovan aliens, in which cream and butter have been replaced with milk and oil. Being without added sugar, it is a healthy option for those who follow different diets or diets.

It is a filling appetizer pie, which is prepared quickly and can be served at any meal during the day: for breakfast with dairy products (yogurt, sana or kefir), for lunch with your favorite soup (salad, loboda, green beans, cabbage, etc.), or for a light dinner with a salad. They can also be taken as a package. Also, cut into different shapes, it can be an interesting appetizer.


250 g white or wholemeal flour,

250 ml of oil (sunflower),

1/2 kg of fresh or curd cow's cheese


Heat the milk on the fire first and before it starts to boil, add the cornmeal in the rain. Mix well with a pear-shaped wire, to avoid the formation of lumps. When it starts to boil, take the pot off the heat and set aside to cool until the cornmeal becomes lukewarm.

Meanwhile, knead the urda or cheese with a fork to remove the large lumps.

In the cornmeal composition, mix the white flour, baking powder and salt, then add the eggs, the oil one by one and finally the cheese, after which it is well mixed.

The composition is poured into a classic cake pan, well greased and sprinkled with flour or lined with baking paper.

Bake the pie in the preheated oven at 200 C for about 45 minutes.

When it is baked, the pie comes off easily from the edges of the tray, and on top it acquires a beautiful golden yellow color with light brown tints.

Set aside to cool then portion. Pieces of pie can be served warm or cold, simple, with cream or next to your favorite dish. We wish you good luck!

Transylvanian pies with bellows cheese and dill

Last weekend, we made some pies filled with bellows cheese and dill. There are many kinds of pies with different types of fillings, one better than another :).
This time we stopped at the Transylvanian pies. We really liked them and we will definitely repeat them. :)

Ingredients for about 6-7 pies:
500 g flour
1 teaspoon grated salt
25 g fresh yeast
300 ml of lukewarm water & # 8211 can use milk instead of water
about 80 ml of sunflower oil
350-400 g of bellows cheese
1 teaspoon fresh or dried dill

1. In a larger bowl, mix the flour, salt, yeast dissolved in a little warm water and the rest of the water.
2. Knead for about 10 minutes, until it begins to come off the hand and the bowl, but still remains a little sticky.
3. Cover and let rise for 1 hour in a warm place.
4. Meanwhile, mix the bellows cheese with the dill.
5. After the dough has risen, divide it into 6-7 larger balls.

6. Spread a ball on the worktop well sprinkled with flour and spread a sheet, not very thin, with the help of a blender.
Put a spoonful of filling in the middle, join the ends of the dough, then flatten the ball, taking care not to break.
* grease each pie with oil before placing it in the hot pan.

7. The pan (usually use a slab or a pan of pancakes, but we did not have, so we did in the normal pan), grease with oil, let it heat well and put the first pie. Leave it on each side for about 4-5 minutes, then take it out on a plate and cover it with a bowl, to keep it warm, until we finish making all the pies.
Serve plain or with cream.

Delicious pie with urda and dill

Pl & # 259cint & # 259 delicioas & # 259 cu urd & # 259 & # 537i m & # 259rar. This plate can be served as a dessert, or it can be a quick meal at work.
Its vitality plant is very widely used in the Mediterranean and Scandinavian countries. The very fresh aroma of the sweet sweetness of the branches with the leaves of blackberry reminiscent of anise and cumin. M & # 259 has been used in the Mediterranean region since antiquity. It was considered a symbol of vitality and was thought to please people. Since the Middle Ages, m & # 259 has been used in the rest of Europe and is now indispensable in Scandinavian cuisine in the local dishes. The grain is related to cumin, anise and fennel and is used in both fresh and dry form.
It is very often used for meat dishes, fish dishes, various dishes with yogurt, cheese, vegetables, vegetables and vine leaves.

Photo: Pl & # 259cint & # 259 delicioas & # 259 cu urd & # 259 & # 537i m & # 259rar & ndash Arhiv & # 259 City Publishing SRL

& Icirc & # 539i need for sheets:
300 g f & # 259in & # 259
200 g margarine & # 259
100 g zah & # 259r
2 g & # 259lbenu & # 537uri
1 tbsp & # 259 sm & acircnt & acircn & # 259
1 sachet of baking powder with & # 537ofran
1 l & # 259m & acircie
1 pinch of salt
& Icirc & # 539i need for stuffing & # 259:
500 g urd & # 259
6 tablespoons sugar
1 leg & # 259tur & # 259 m & # 259rar
2 or & # 259
2 tablespoons gray & # 537
1 sachet of vanilla sugar
1 g & # 259lbenu & # 537 pentru uns pl & # 259cinta
Preg & # 259te & # 537ti a & # 537a:
Mix the flour with the margarine, sugar, egg whites, egg whites, baking powder, baking powder, salt, grated peel and half the juice of half a liter. When the dough is cold, prepare the filling.
Mix the urda with the sugar, chicken eggs, vanilla sugar, gray sugar and chopped blackberry. If you wish, you may want to add more, preferably the preferred function.
& Icircmpar & # 539i dough & icircn dou & # 259 & # 537i do 2 sheets. After you have greased the tray with margarine and lined it with flour (or you can use baking paper), you put the first sheet, then compose it and cover it with the other one. # 259 sheet. Grow the last sheet, as if you were cutting it, to brown it better. Grease with the egg yolk and bake for about 35 minutes on medium heat.
After you get a warm color, you can cool it down, then cut it and serve it.

Preparation: 50 minutes Baking: 35 minutes
Re & # 539et & # 259 by Cristian Vasile, Ploie & # 537ti, Prahova County

Bellows cheese with basil or cumin, authentic recipes invented by Anca Radu from Sibiu. See where the assortments are

Anca Radu is a 40-year-old woman from Sibiu, from Șura Mare, who continues the cheese business inherited from her parents. It's just that the woman carried on the tradition and diversified the assortments sold in Transylvania Peasant Square in Sibiu with two types of bellows cheese whose recipe was patented by herself: bellows cheese with basil and cumin.

Transylvania Peasant Square in Sibiu was established three years ago. The place has become a real landmark for amateurs of Sibiu or Transylvanian specialties. One of the "key characters" of the market is Anca Radu, a 40-year-old woman from Sibiu who continues her family's old business, the cheese trade.

Two years ago, the woman from Sibiu enriched her portfolio of products with two varieties she patented, the bellows cheese with basil and the bellows cheese with cumin. Both specialties are so good that Anca Radu exhausts the entire quantity brought to market in record time.

“I have been making basil cheese and cumin cheese for about two years. I thought of doing something else, more special for customers. It's very good, it sells well, my customers like it. Otherwise, we also make telemea, curd, bellows or urda ”, Anca Radu told

The cheese coats with the spring lamb rennet

A rule followed with sanctity in the region says that Sibiu cheese is never curdled with curd produced from chemicals. Those who keep the traditions strictly respect this aspect and prepare in advance, since spring, to have a clot all year round. So he cuts a few lambs that have eaten nothing but milk and from the stomach or "lard", as the locals call it, a clot is made.

"Our clot is natural, from lamb. It's the lamb from the lamb that didn't eat grass, it's the milk lamb. From the lard we make the clot in the spring. We make more clots, to reach us all year round ", explained for the readers of Anca Radu.

Good cheese, from rich pastures

The woman says that the Telemea de Sibiu cheese tradition is the result of good recipes, but also of pastures, which are richer in nutrients than in other areas of the country and thus the sheep make fatter milk. Anca Radu also revealed some of the secrets of the recipes used in her family.

"Immediately after milking, we strain the milk, we give it curd. Let it set for 40-45 minutes. Then, we start and make the telemeau in the beam. We cut it 4 times, depending on how the whey drains. The milk should be a little colder for the fat to come out. In curd, for example, the milk must be warmer. The curd is easier to make. You work harder at telemea ", the woman explained.

He took over a 100-year-old business

Anca Radu's family has been producing and selling cheeses for over a century. She took over the business from her father and mother, who in turn inherited the secrets from their parents.

When Anca got married, she had a discussion with her husband. "My parents grew up with animals and we continued. I got married and my husband and I thought about what to do. And we decided to continue our parents' business. Telemea, curd recipes, in fact, I inherited all the recipes and improved them. These recipes u make now are pretty good and not difficult. I put the dried leaves of natural basil or cumin directly in the cheese. We make curd, leave it to rise for two weeks, add cumin or basil, knead and the bellows cheese with cumin or basil comes out. People like our cheese. We have customers who only come to us every Saturday. They are glad to find us, we are glad to have a place to sell the goods. We are satisfied with this Peasant Market ", said Anca Radu for

The woman confessed that she loves working in the sheepfold, she likes to make Telemea cheese, to see satisfied people, and, after all, she doesn't even think she would know or want to do anything else.

Cheesecake and greens

Today I felt like a cheese pie. I had in my freezer a curd broth mixed with urda, salt, dill and onion tails, from the time the urda appeared. I didn't make pies like my mother does in Maramureș, with skimmed milk and fried in oil, I went to Palanet (palanet) a pie that is made and eaten in the Cluj area. I ate several times from the owners of the house where I live and tried to roll the dough. I don't know if I made it exactly as the locals do (who still make spider cakes) but my little knowledge about doughs led me to a wonderful result, a fluffy, tasty and easy to eat pie that requires a cold beer. Not that she wants to kiss but the salted cheese doesn't want to stay dry.

I will not show you the story step by step, as I used to, but I will only show you the last pictures and I will give you some indications that might be useful to you. First, about the dough: at 600 grams of white flour put an egg, a teaspoon of sugar, one teaspoon of salt (I also put a teaspoon of ground cumin yes & # 8217 you don't always need to make like me), one of dried oregano and 250 milliliters of lukewarm milk. I also put 10 grams of yeast dissolved in three tablespoons of milk. I kneaded a soft dough and left it to rise for an hour. Then I greased my hands with oil and spread a centimeter-thick layer of dough in the pizza tray I received from Emilie. I put a thick layer of cheese and covered with another sheet of dough, a little thinner than the base. I pierced the dough with a fork and put the tray in the hot oven. I left it there for 20 minutes (180 degrees Celsius), I took it out, I sprinkled the pie with a little cold water so that it doesn't crust and I covered it for ten minutes so that the steam kept it soft and fluffy.

About the filling: you can use bellows cheese, well-squeezed cow's cheese mixed with egg and sugar, magiun in a not too thick layer, meat sauce like that for spaghetti bolognese or pieces of fresh mozzarella. Stay healthy.

Traditional recipes

In traditional gastronomy, there are several recipes that have their origin in the Brasov area.

Article source:

Brasov pancakes

Tasty, not fattening, pleasing to the eye, Brasov pancakes are in vogue in the menu of simandico restaurants.

For pancakes: 3 eggs, 1/2 l milk, 2 tablespoons flour, a pinch of salt.
For the filling: 300 g of liver, a medium onion, 200 g of mushrooms (a can), 2 eggs, a tablespoon of flour, parsley, dill, thyme (to taste).
For the shell: 2 eggs, breadcrumbs, flour.

Preparation: Make large, brown pancakes that, although eye-catching, should not be eaten. Finely chop the onion and brown in hot oil. Then add the chopped liver and mushrooms. Beat the two eggs for the filling well with flour. Mix everything well with chopped greens and salt to taste. Fill the pancakes and wrap the envelope. Then they are made into breadcrumbs, ie they are passed through flour, eggs and breadcrumbs and they are browned in hot oil. Serve hot with sour cream and chopped dill.

Tochitură from Brasov

You can also find it in restaurants, but the one at home is better.

Ingredients: 500 g fatty veal, 200 g liver, 200 g lung, 200 g heart, kidneys and other offal, 3-4 large onions, greens, 1 cup tomato broth, bone broth, 2 tablespoons lard, a glass small wine.

Preparation: Fry the meat in 2 tablespoons lard, then quench with soup and a little wine. Bring to a simmer. Meanwhile, fry the entrails on the embers, cut them into pieces and mix in the pan with the rest of the meat. Then add the broth, salt, greens. Let it boil for a few more minutes together, until the fat comes out on top. You can also add some finely chopped garlic. Serve hot with polenta.

Papanaşi as in Poiana

It is said that papanaşi, like in Poiana Braşov, are not eaten anywhere. Here is the secret of the famous dessert:

Ingredients: 300 g cottage cheese, 2 eggs, 2 sachets of vanilla sugar, a pinch of baking soda, 4 tablespoons flour, salt.

Preparation: Mix enthusiastically, in a bowl, the cheese, eggs, sugar, baking soda with lemon, salt powder, the 4 tablespoons of flour. It can also be mixed with a wooden spoon, no mixer is needed. Put flour on your hands and take pieces of dough from which the donuts are made. It is pressed to look like little glues. A finger is made in the middle. Put them in flour and put them in a bowl or cauldron (not in a pan), in hot oil, fry (not much) on both sides, to turn golden brown, take them out on a napkin to drain, powder with sugar. It is best to go with sour cream or a sweeter jam (rosehips, blueberries, cherries, plums).

Brasov salad

A salad is recommended for ladies who do not give up the diet.

Ingredients: 200 g salami, 150 g cheese, 300 g carrots, 500 g peas (canned), 150 g donuts in vinegar, 500 g dietary mayonnaise (or not), mustard.

Preparation: Cut the salami, cheese and donuts into vinegar. Drain the peas and pass through a healthy stream of cold water. Boil the carrots and cut them into cubes. Stir in all the ingredients, add the mayonnaise mixed with the mustard, arrange the salad on a plate or bowl and decorate with parsley or dill.

Photo source:

Bulz from Moieciu

At a few name parties, the hosts tempt you with polenta. But the Moieciu bulzul is something very special.

It is a shepherd's bulz, perched on embers, embedded in hot polenta and cheese in fir bark.

Different varieties of cheese can be used: curd, urda, telemea, kneaded cheese.

Preparation: Make the polenta, take the bellows cheese from her mother, from the top of the mountain. Spread a piece of polenta on something clean and sprinkle enough cheese. Wrap it nicely, then fry it on the hot plate, or, as in the original version, in the hearth of the fire, until it is well fried. Remove the burnt crust, if it is ash, and serve hot, possibly with a cup of freshly milked and strained sheep's milk.

Bulz from Moeciu

Brumbet mackerel

Although you do not expect there to be fish recipes specific to the mountain area, it seems that the people of Brasov have invented at least one.

Ingredients: 300 g mackerel (two stronger specimens), 2 tomatoes, a carrot, a bunch of green onions, tomato juice, bell pepper, dill, oil, semi-sweet wine, salt, ground pepper.

Preparation: Wash the fish responsibly and clean it in the most ruthless way. Chop the vegetables, then respectfully place the asparagus in the oiled pan, along with the diced vegetables. Bake for half an hour. Serve with polenta.

Photo source:

Wheat from Râşnov

It is a cake that can be filled with apples, cow's cheese with raisins, vanilla cream (the specialty of a confectioner from Râşnov).

All philosophy is the triangle. To obtain the shape of a trine, proceed as follows: a sheet well greased with melted butter is folded lengthwise, in 3 equal parts. At one end, on the middle side, put a spoonful of filling, then gather the sides over it.

The result is a long, convex rectangle on one side. Bend in the shape of a triangle along the length of the filled portion, then fold the triangle further, filling in successive layers of dough. The final edge bends inward.

The trine will sit on the edge in the buttered pan. Grease the top with butter. Bake and then syrup.

Pretzels from Council Square

The recipe for real pretzels seems to be kept a great secret. Tourists passing through Brasov say that nowhere are there pretzels like in the city center. Not even in Bavaria, the area of ​​origin of Brezeln pretzels. The recipe from Brasov has secret ingredients.

The flour with the yeast, the sugar, a little warm milk mix well, then cover and leave to rise for 20 minutes. Then add the rest of the milk, salt and knead well, obtaining a bubble-free festive dough.

The dough is made into sausages the thickness of a pencil and about 30 cm long. Roll and form pretzels. Then leave in an oven tray for 15 minutes, to rise in a warm place, cover. Boil 2 liters of water. Put a pretzel in the boiling water with a spoonful of foam. As soon as they reappear on the surface, take them out and place them in a tray lined with flour. Sprinkle with coarse salt, poppy seeds, sesame seeds. Put in the oven, preheated to 220 C for 15-20 minutes.

And the pretzels from Brasov are ready.

"Shut up and swallow" as in Făgăraş

Radu Anton Roman, originally from Făgăraş, recommended this dish, accompanied, of course, by anecdotes and stories related to the dish whose name urges it to be eaten.

Ingredients: cornmeal, 400 g bellows cheese, 200 g cream, 400 g smoked bacon or kaizer, 100 g butter, a liter and a half milk, 4-5 eggs, salt.

Preparation: Make a polenta from milk with salt instead of water, fitting so that it is not too hard, but neither porridge. Grease a saucepan with butter (and on the edges) and place: a layer of polenta (about 1 cm), a layer of bellows cheese, a tablespoon of sour cream, finely chopped pieces of bacon (kaizer), pieces of butter, all about 1 cm. Fill alternately with polenta until the pan is filled with a thicker layer of polenta. Take the eggs and press them on the polenta layer, forming some depressions in which some pieces of butter are stuffed. In these holes, break the eggs, sprinkle with salt and put them in the hot oven until the egg whites coagulate.

Feldioara semolina pie

The trapped milk is placed in a large vailing, over a layer of clean straw covered with a cloth. It is kept like this for 2 or 3 days, after which it is passed through the mincer and mixed with sour cream and eggs, only the beaten egg yolks. Add a little sugar and vanilla to taste.
The dough made with yeast, like in a cake, is spread on a sheet and placed in a greased tray. Place a layer of semolina boiled in milk, with raisins, and then the filling prepared before and bake in the wood oven, until nicely browned.
Recipe collected from Mrs. Zenovia Sibian from Feldioara

Descent bread

The village of Cobor attracts you with its natural beauty: located near Făgăraș, it is surrounded by hills with multicolored hay, which are lost in secular oak forests. Although many of the villagers went to the city or to other countries, some of the remaining 150 inhabitants keep the old habits. And what goes better with a Szekler goulash than a healthy mayonnaise pita?
The wooden trough is a place of honor on the wall, in the summer kitchen. In it the housewives nest flour, lukewarm water, salt and mayonnaise. Mixed, kneaded, beaten well in the trough, rested for a few hours until two fingers grow, moved to the clay oven behind the embers, on a bed of cabbage leaf or a layer of bran and "forgotten" for about two hours in the heat, beaten again of thick, well-cooked skin - this is the journey of the Szekler Pitor of Cobor.

Mocănească Pie (Sacele)

Mocanească pie, a recipe hundreds of years old, inherited from ancestors of Mocanii from Săcele, was made only from flour, eggs and cheese, it was not sweet and was usually baked in a pan of tuci, in which he was putting on goose fat.
Ingredients for 4 pies:
500 gr. dough flour,
200 gr. flour for processing,
1 glass of lukewarm water,
1 or,
1 teaspoon salt,
100 gr. Oil or lard,
1 liter of oil for baking pies.
400 gr. bellows cheese,
2 eggs.
Method of preparation:
1. Make a dough from flour, water, egg and salt (the consistency should be like that for homemade noodles).
2. Dough the worktop well, turn the dough upside down, knead a little more and then divide it into 8 equal parts.
3. On each side, a round sheet of about 20 - 22 cm and 3 - 4 mm thick is made with the twister.
4. Put the butter or melted lard in a saucepan and then grease each of the 8 small sheets.
5. When the butter has coagulated a little on the sheets, roll each sheet separately and squeeze it into a snail.
6. The snails spread out again, forming 4 pairs of small leaves.
7. Crush the bellows cheese well and mix with the 2 eggs. If desired, you can add a little chopped green dill.
8. The cheese is divided into 4 parts and spread on 4 of the 8 sheets.
9. The remaining 4 sheets are placed on top of the cheese ones, and rolled around each pie, twisting and turning the 2 edges.
10. Prick each pie with a fork and bake one by one in a very deep pan with plenty of oil, so that the pie is completely immersed.
After browning on one side, turn the pie on the other side with a spatula.
Serve hot.

Poultry food with plums (Poiana Mărului)

1 chicken, 100 grams butter, 40 - 50 prunes and lightly smoked, 1 finely chopped onion, 2 tablespoons caramelized caster sugar, salt
Method of preparation:
The pieces of meat are browned in half butter, adding the necessary salt. When the meat is ready, take it out on a plate and sauté the onion in the remaining butter. When the onion has softened, pass it through a sieve together with the sauce in which the bird was suppressed. Place the pieces of meat in a saucepan, adding the well-washed and slightly fried plums to the rest of the butter, the necessary salt, the sauce and soup of meat or bones to cover them and put them in the oven to reduce to the right heat. Before serving, add the caramelized sugar, quenched with 2-3 tablespoons of water.
This dish is served at lunch, with hot polenta next to it.
(Maria Clopoţel, Poiana Mărului, Braşov County)
(Ioan Prahoveanu, Delia Barbu, Veronica Bogoiu, Roxana Cornea, Food, dishes and medicines from the Brasov area: traditional gastronomic atlas, Brasov, C2 Design, 2009)
Photo credit:

Wasp's nest (Brașov area)

800 grams of flour, 4 egg yolks, yeast a cup of milk in which put 5-6 pieces of sugar and leave to rise.
Method of preparation:
Mix the flour with the milk and yeast on the board until a dough is made. If the dough is too thick, milk can be added. The whole dough is divided into 3. Separately mix 300 grams of sugar with 300 grams of butter which in turn is divided into 3. One part of the dough is spread in a rectangular shape and greased with one part sugar butter. Then roll and cut the 5-8 cm pieces that are placed in the greased pan on the sides. Do the same with the remaining leavened dough. Put the pan in the oven when it is half filled and syrup it with milk mixed with sugar and vanilla. Bake and then eat.
Recipe from Sânziana Migia from the volume edited by Georgeta Filitti, Recipes collected from five Brasov residents, Brasov, Libris Editorial, 2017

Small donuts with cheese (Brașov area)

2 glasses of hot milk with 160 grams of butter, 1 teaspoon salt, pepper to taste. When the milk boils, pour 2 glasses of flour. Set aside and chew well. When cooled, add in turn (stirring after each) 6 whole eggs, 240 grams of grated cheese. Grease the pan, sprinkle with flour and put piles of teaspoon.
Reţetă de la Sânziana Migia din volumul îngrijit de Georgeta Filitti, Reţete culese de la cinci braşovence, Braşov, Libris Editorial, 2017

Prajitură cu nucă - Codlea

Rețeta cunoscută datorită faptului că era nelipsită de la nunțile codlenești.
Wheat ingredient:
- 4 eggs
- 1 lingură mare de untură
- 250 g zahăr tos ( o cană)
- 375 g nucă măcinată (o cană și jumătate)
- 250 ml lapte (o cană)
- făină cât cuprinde
- 1 plic de zahăr vanilat
- 1 vârf de linguriță coajă de lămâie
- 1 lingură de bicarbonat stins cu oțet
- a pinch of salt
Countertop preparation method:
Se amestecă bine gălbenușurile cu untura și zahărul.
Se adaugă laptele, 250 g de nucă (o cană), praful de sare, zahărul vanilat, coaja de lămâie, bicarbonatul stins și făina. Se bat albușurile spumă și se încorporează în aluat. Consistența aluatului trebuie să fie ca a unui aluat de chec.
Compoziția se pune într-o tavă unsă cu untură și tapetată cu făină, de dimensiune 30 cm x 40 cm și se pune în cuptorul preîncălzit. Se lasă până trece testul scobitorii sau până se desprinde de pe marginea tăvii.
După ce s-a răcit, blatul se taie în două și se însiropează ambele părți, cu un sirop format din 4 linguri de zahăr, o cană de apă (aprox 200 ml) și o esență de rom.
Ingrediente cremă:
- 1 pachet de unt la temperatura camerei
- 250 g zahăr pudră
- 4 plicuri de zahăr vanilat
- Zeama de la o lămâie
Se amestecă toate până la consistența unei spume, iar la final se adaugă zeama de lămâie și o lingură de lapte cald sau apă caldă.
Se pune crema între cele două blaturi însiropate. Din cremă se păstrează 2 linguri, care se vor pune pe deasupra și peste care se va presăra restul de nucă.
(Sursa rețetă: d-na Lazăr Florentina- Codlea)

Prajitura cu piper „Coca-n foi”

Rețeta codlenească este mai veche de 100 de ani și era nelipsită la serile de jocuri de cărți, fiind servită alături de un vin fiert.
Se poate face și de post, înlocuind laptele cu apă minerală și untura cu ulei.
- 750 g faina
- 250 ml of milk
- 1 ou
- un cub de drojdie (25 g)
- 800 g sugar
- 300 gr untura (sau unt)
- 100 ml ulei de măsline sau de floarea soarelui
- 4 plicuri zahăr vanilat
- 35-40 g de scorțișoară
- 20 g de piper
- Un praf de sare
Method of preparation:
Se încălzește laptele cu 1 linguriță de zahăr, drojdia și praful de sare pentru a se face o maia.
Se adaugă maiaua peste faină, apoi oul, 1 plic zahăr vanilat și o lingură mare de untură.
Se frământă bine și se împarte în 7 bucăți egale, care se întind în foiță subțire fiecare. Se ia fiecare foiță și se unge cu untură topită și ulei de măsline/floarea soarelui, apoi se presară zahăr, scorțișoară, piper și zahăr vanilat. Se pune o altă foiță peste cea unsă și se repetă procedeul pentru fiecare foiță în parte.
După acest procedeu, se împăturesc toate cele 7 foițe unse, în două, se așează într-o tavă unsă sau tapetată cu hârtie de copt de 30 cm x 40 cm și se întinde pe toată suprafața tăvii.
Se lasă la dospit aprox. 20 de min și se dă la cuptor aprox. 45 de min la 2000 C, până se face aurie.
După ce se răcește, se taie în bucăți generoase.
(Sursa rețetă: d-na Grapă Elena- Codlea)

Plăcintă de pui cu iaurt

De această dată vă prezentăm rețeta unei plăcinte, anume Plăcintă de pui cu iaurt, un aperitiv delicios. Pe bună dreptate spunea Ion Creangă în Amintiri din copilărie: &bdquoLa plăcinte înainte, la război înapoi&bdquo, citând un proverb românesc.
Cine nu-și dorește să mănânce o plăcintă cu mere, cu brânză dulce și stafide, cu legume, cu carne, etc.? În zilele noastre există o largă varietate de rețete de plăcinte la care se folosesc diverse tipuri de umpluturi. Noi, gospodinele, suntem ajutate în prepararea lor având posibilitatea să cumpărăm din comerț foaia de plăcintă. Dar cea mai bună este aceea preparată în casă.

Photo: Plăcintă de pui cu iaurt &ndash Arhivă Burda România

& Icirc & # 539i must:
1 kg pulpe de pui superioare, fără os
500 g natural yogurt
2 fire de ceapă verde
1 leg & # 259tur & # 259 green garlic
150 ml white wine
50 ml oil
50 g butter
3 or & # 259
1 tablespoon starch
2 bundles of green parsley
1 pachet (400 g) aluat pentru foitaj
Preg & # 259te & # 537ti a & # 537a:
Tai pulpele de pui în cubulețe de 1 cm, le speli și le îndepărtezi pielița. Cureți ceapa și usturoiul și le tai mărunt. Înăbuși carnea în ulei și unt, amestecând periodic și picurând câte puțin vin alb. Când bucățile s-au pătruns, le presari cu sare și condimente și le scoți într-un vas, să se răcească.
În grăsimea rămasă, călești ceapa și usturoiul cel mult 1 minut. Amesteci carnea și legumele călite. Mixezi iaurtul cu amidonul, 2 ouă bătute și pătrunjelul.
Tapetezi cu aluat baza și pereții unei tăvi de aproximativ 20×30 cm sau ai unei tăvi pătrate, de 20 cm. Presari uniform carnea și legumele și acoperi cu amestecul de iaurt. Decorezi cât mai estetic, cu fâșii de aluat, pe care le ungi cu oul bătut rămas.
Coci plăcinta la foc mediu, în cuptorul preîncălzit, pentru aproximativ 1/2 oră. O porționezi după ce s-a mai răcit.

Pregătire: 30 min. Coacere: 30 min.
Rețetă de Ștefania Ardriana Dumitru, Nedelea, jud. Prahova

Pregătim compoziția pentru umplutură

Amestecăm într-un vas, toate brânzeturile și adăugăm mărarul verde, tocat mărunt și smântâna. Albușurile le mixăm bine cu un praf de sare până capătă volum și le încorporăm ușor în compoziția de brânzeturi.

În funcție de cât de densă este compoziția, mai putem adăuga 1-2 linguri de griș, sau chiar o lingură de amidon de porumb. Dar acestea sunt opționale, le adăugăm doar dacă ni se pare prea moale compoziția de brânzeturi. Putem chiar renunța la smântână, însă aceasta va da o cremozitate aparte umpluturii.

Plăcințele cu urdă

M-am născut și am crescut la țară, prin venele mele curge sânge de moldoveancă și am primit moștenire principii și învățăminte pe care nu cred că le-aș fi primit în altă parte sau nu-mi doresc să le fi primit altfel. Anii copilăriei la țară și apoi fiecare vacanță petrecută acolo sunt amintiri vii pe care le retrăiesc cu drag ori de câte ori sunt acasă sau prin intermediul unor rețete ca cea de astăzi.
Vacanța la țară era ceea ce noi, copiii, concepeam drept libertatea de a ne juca cât era ziua de lungă, de a alerga în picioarele goale, de a lega noi prietenii și de a le consolida pe cele vechi. Dar mai presus de toate, vara la țară era mâncare proaspată pe care fie o culegeam din grădina bunicii (între noi fie vorba, aveam mereu o bucată de ziar cu puțină sare în buzunar în cazul în care treceam prin grădină și roșiile erau prea apetisante), fie participam activ la prepararea ei. Dintre toate activitățile legate de mâncare, una singura mi-a marcat cu adevarat copilăria și o așteptam mereu cu nerăbdare – mersul la stână. Era un întreg ritual de familie, toți aveam un rol bine stabilit astfel încât lucrurile să meargă ca pe roate. Ziua începea dimineața devreme când barbații se trezeau să plece spre stâna să dea o mână de ajutor ciobanilor, iar femeile se apucau de gătit. Pentru că o zi de stână presupunea ca fiecare familie să ajute ciobanii în ziua în care își primea porția de brânză, să le ducă mâncare caldă și să facă brânză cot la cot cu ei. Pe la 8-9 când ne trezeam noi, copiii, treaba era în toi, pâinea era deja pusă în tăvi și lăsată la crescut, găina tăiată și pusă la fiert, borșul proaspăt umplut. Pe la ora 11 totul era ambalat și pregătit de drum. Noi, copiii, aveam rolul de a duce mâncarea caldă ciobanilor și odata ajunși acolo tot noi ne îndeletniceam cu datul oilor la strung. Seara ne găsea obosiți, dar cu un caș cât roata de mare în desagă și câteva bidoane de zer din care bunicul făcea până târziu în noapte urda aceea catifelata, dulceagă pe care o mâncam caldă, direct din ceaunul imens în care clocotea zerul.

Si din urda aceea prospătă, bine scursă, mereu, dar mereu, ne făcea bunica două lucruri – colțunași cu urdă și plăcințele. Și pentru că la colțunași nu prea mă încumet (nu mi-au ieșit niciodata ca ai ei), am pentru voi astăzi o rețetă de plăcințele cu urdă, exact așa cum le face bunica mea. De când mă știu noi le spunem plăcințele, poate și pentru că bunica nu le face niciodată mai mari decât o palmă de copil, așa le-a rămas numele la noi în familie, așa dau și eu rețeta mai departe.
Pentru aluat aveți nevoie de: 400ml apă călduță, 15g drojdie proaspătă, 600g faină albă, 1 praf de sare, 2 linguri ulei vegetal.
Amestecați apa cu drojdia într-un bol. Adăugați făina și sarea și începeți să frământați, adăugând treptat și uleiul. Frământați cel puțin 10 minute apoi acoperiți cu un șervet curat și lăsați să crească 1 oră la temperatura camerei.

Pentru umplutură aveți nevoie de aproximativ 300g urdă, 1 linguriță coajă de lămâie, 2 ouă, zahăr după gust (3-4 linguri de zahar). Bunica pune mereu și puțină brânză sărată rasă, nu mult, în jur de 30-40g. După spusele ei, brânza sărată ajută umplutura să se lege mai bine. Eu pun pentru că-mi place gustul, dar nu e obligatoriu. Dacă folosiți brânză de vaci în loc de urdă, aveți grijă să fie foarte bine scursă.
Amestecați toate ingredientele într-un bol, adăugând zahăr după gust.
Transferați aluatul pe masa de lucru înfăinată și tăiați-l în 12 bucăți egale. Formați bile din fiecare bucată de aluat (vă va fi mai ușor la întins mai tarziu) și puneți-le pe masa de lucru înfăinată. Presărați cu făină pentru a nu forma crustă.

Luați câte o bucată de aluat și întindeți într-o foaie subțire, ovală. Puneți 1-2 linguri de umplutură pe jumătate din ovalul obținut, lăsând marginile libere. Trageți jumatătea de aluat liberă peste umplutură și sigilați marginile. Pentru a sigila cât mai bine umplutura înăuntru, apăsați cu vărfurile degetelor marginile de jur împrejur, apoi „pișcați” cu grijă marginea presată din loc în loc. (a se vedea imaginile pentru a înțelege mai bine procedeul).
Între timp, înfierbântați o cantitate considerabilă de ulei într-un vas adânc (bunica le prăjea în untură care nu e tocmai dietetică, dar plăcințele sau gogoși mai bune ca acelea nici nu am mai mâncat). Prajiți fiecare plăcințică în ulei încins pe ambele părți până devine aurie. Nu formați toate plăcințelele înainte de a le praji pentru că se umezește aluatul și riscați să se rupă la prăjit. Cel mai bine e să le formați pe măsură ce le prăjiți.

Video: Individual cheese, potato u0026 onion pies: Recipe u0026 Cook with me!