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Palanet like in Cluj

Palanet like in Cluj

What do you do when you feel like a cheese pie? You make it ... the recipe from Cluj, belongs to Adi Hadean, thank you and take off your hat for your wonderful recipes!

  • 600 gr flour
  • 1 or
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 250 ml of warm milk
  • 10 gr yeast
  • 3 tablespoons warm milk
  • telemea cheese 500 gr
  • 3 eggs
  • or sugar cane
  • a vanilla essence
  • o esenta rom
  • lemon peel

Servings: 10

Preparation time: less than 90 minutes

RECIPE PREPARATION Palanet like in Cluj:

Knead a soft dough and leave it to rise for an hour.

It is divided into two pieces.

Grease your hands with oil and spread the sheet in the tray.

Telemea cheese is mixed with eggs, sugar and essences, placed in a tray and the other sheet is placed on top.

Preheat the oven to 180 degrees and put the pie for 20 minutes ... take it out, sprinkle it with cold water and put it for another ten minutes. It is served with great pleasure!

Palanet like in Cluj - Recipes

Located in the heart of Cluj since 1967, Vărzăria Eroilor din Cluj remains the popular emblem of traditional Transylvanian specialties, with recipes and dishes kept from our ancestors and served with love and joy for you, the one who has always lived in Cluj or is just passing through our city.

Located in the heart of Cluj since 1967, Vărzăria Eroilor din Cluj remains the popular emblem of traditional Transylvanian specialties, with recipes and dishes kept from our ancestors and served with love and joy for you, the one who has always lived in Cluj or is just passing through our city.

The cabbage on Heroes 37 has been around for 53 years and it seems that time has not taken over. Our goal has remained the same since the beginning of our existence, that of offering consumers the best Cabbage in Cluj and the best Vargabéles. Our chefs cook with pleasure according to decades-old principles, with natural ingredients, authentic aromas, patience and a simple serving as in the past.

If you pass by Vărzăria Eroilor, you will see at the tables a unique combination of young people of all types, parents and children, elderly couples or those who want the traditional taste that has remained unchanged.

Well, don't forget to stop by our place, to enjoy your appetites, not necessarily with cabbage dishes. Maybe a belly soup, a glitter with pork ribs, a portion of beans with ciolan or a real Vargabéles will make you look at Vărzărie with more joy, whenever you pass us.

Palenets near Cluj

The hoist is like a focaccia, but better. Leaving aside the joke, rather than describing it to you, I'd better tell you how to do it.

For the dough from which 10 healthy portions come out, you need:

  • 1 kg of white flour
  • 25 g fresh yeast or 7 g dry
  • 500 ml of lukewarm water
  • 100 ml of sunflower oil
  • 30 g of salt
  • 10 g sugar
  • 1 or

My favorite help for kneading is Mastechef Grande from Tefal, which I wish you too. The method is as follows: activate the yeast with a little lukewarm water. Put the flour, sugar and yeast in the bowl of the food processor, start at speed 1 and pour the water slowly. Let simmer for 5 minutes. Turn off the robot, wait 10 minutes and then add the salt and egg. Increase the kneading speed to the second stage and add the oil, in a thin thread. Knead like this for 6-7 minutes, take the dough out of the robot bowl and let it rise directly in the pan (you won't be surprised to find out that my trays are also from Tefal).

After 30 minutes, add the filling, which you do as follows:

Mix well and spread evenly over half the surface of the dough. The cheese-free part of the dough rises nicely and spreads over the cheese side, like folding a T-shirt. Press with all your fingers, often, until it lies on the bottom of the tray. Leave to rise for another 30 minutes, then bake at 180 degrees Celsius for 40 minutes. If the artist wants, he can decorate with tomatoes, herbs, garlic. If not, no. Either way, it's recommended to cool down before eating.

Where can you order gluten-free products in Cluj

The first thought that comes to mind when you hear gluten free is this: well how do we do with cakes, pizza slices, burger buns and other miracles based on wheat flour? Well, etiquette gluten free it is more and more common nowadays. The main cause could be the interest shown for a healthy and sustainable lifestyle, but also the frequency of diagnosis with celiac disease or gluten sensitivity. In other words, technology has advanced so much that you can fully enjoy the foods mentioned above, without endangering your health.

Large chain stores, restaurants and local producers have adapted to this need and today they bring tasty products closer to you, easy to integrate into diets that require a little more attention and sometimes medical guidance. From cakes, bread, pizza, and even flour with which to prepare your own snacks, below we have gathered a list of places where you can order gluten-free products, which you would not have thought until now that they can be made, in the absence of cereals.

As your name may suggest, Greenery is the place where culinary secrets intertwine with nature and dozens of fresh tastes and flavors, without chemicals and food additives. In addition to the impressive range of recipes suitable especially for vegans and vegetarians, some recipes are tailored to the needs of those sensitive to gluten. An example that has upset our taste buds is the pizza on the bacon counter. That is, a normal pizza in terms of toppings, where the top is made of a crunchy layer of potatoes (or cauliflower), without a trace of grain. Rostopizza or conopizza & # 8211 under these names hide these delicacies in the menu and cost only 28 lei. If you want to try an innocent lunch, full of tastes and flavors, place an order. Access this form and choose from here the dishes that fit your diet. Also, for more details on the ingredients, follow their Facebook page or send them a private message.

Cabbage in Cluj

Although it's not a good choice in this heat, I'm posting it, because I did it several weeks ago, when it wasn't so hot and not very good. :)

We need: a large cabbage, 1 kg of pork, a few slices of smoked bacon, 3-4 onions, a tablespoon full of pasta broth, paprika (hot or sweet, to taste), 100 g rice, oil , pepper, salt, cream.

The meat and smoked bacon are passed through the mincer. Finely chop the onion and sauté lightly, stewed, in a pan with oil, then add the minced meat to harden for 10 minutes, then set aside. Wash the rice and leave it in hot water, then mix with the onion and meat. Add a pinch of pepper. The cabbage is given through a grater and rubbed with salt.

In a ceramic pot or other dish that can also go in the oven, put a layer of cabbage, a layer of minced meat, and on top again a layer of cabbage.
The broth and paprika are diluted in two large glasses of water and poured over the food. Leave it to boil over low heat, or in the oven, for 2-3 hours, until the cabbage is well cooked, without stirring in it, just move the pot from the handles to the left and right from time to time. If necessary, add more water.
It is served with bread, or with hot polenta, with cream and, optionally, with hot peppers.

Spain: "Light begins to appear at the end of the tunnel"

Spain was one of the countries in Europe that was hardest hit by Covid-19. Now the authorities have taken a huge step towards returning to normal before the pandemic. On March 27, almost 5,000 people attended the concert in Palau San Jordi, Barcelona. The only condition imposed by the organizers was that they be tested for SARS-CoV-2 on the same day.

The concert was supported by the Spanish health authorities and a group of experts from the Foundation for the Fight against AIDS and Infectious Diseases (FLS), which organized a test concert in December 2020. At that time, the audience was only 500 people. In this case, no contamination resulted.

The concert at the end of March, for which no rules of physical distance were imposed, had minimal consequences. Of the 4,592 participants tested, six were confirmed Covid-19, and four of them had not been contaminated at the show, with regard to the other two cases with no certainty, Spanish authorities said.

Incidence rate - 4.51 per thousand

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More atomic dwarf, more joke, You are on the podium in infected and you want to distract us from this with vaccinated, when the anti-actor Arsinel himself vaccinated regularly in winter, is now in dubious condition after infection? And what's with that, more bullshit? What is your merit at this percentage, when you in the army remained like a security guard with a big mouth, the opposite of what the job description requires. It would be better to leave the medical field, so that we don't remember how many hospitals you closed, instead of us closing you in one of them specialized in what you have and which is not treated, only isolated.

Bolshevik paparuda, papleaca, Arsinel is in & quot dubious condition & quot? It is in very good condition, we can say. IF HE DIDN'T GET A VACCINE, WE WERE TALKING ABOUT HIM, just as we are talking about Catanga (treated with ivermectin. I would sue that of his catamaran), Ploiesteanu and Gabi Lunca. HE WAS GREAT INSPIRATION THAT HE GOT A VACCINE, you care a lot about life (I saw when it was his turn), otherwise. As if following the monkeys that are also trying to manipulate here, on the forum.

Today I had a lot of work and I don't remember details, but I definitely left the paddock door open, look! Two idiots have already escaped, in fact their secondary accounts, because they know that the main ones are blocked and then they try in their minds a little strategy to take into account, when in fact they end up being put there. Weak! We are left with only their funny reasoning based on assumptions put in the morning in tea and then taken out through the thinking area.

To prepare a creamy and fine hummus, you need a reliable help, a blender or a hand mixer with a bird accessory.

The ingredients, I told you, are few and simple and easy to find. I want to mention that what I did is a & # 8222hurt & # 8221, meaning I used canned chickpeas, ready to boil. Of course, for hummus or for any other recipe you can use boiled chickpeas at home, only, in this case, add about 12 hours to the total cooking time of 5 minutes. :) Exactly: soak the dried chickpeas overnight in cold water, scalded, then soaked in very cold water, to rise to the surface some skins, which must be removed with a whisk, then boiled in salted water and baking soda until it softens. In my opinion, there are situations in which the use of a semi-finished product (frozen vegetables, canned vegetables) is perfectly acceptable, especially since the canned food does not contain any preservatives and any other ingredients than chickpeas, water and salt.

1. Drain canned chickpeas, keeping the liquid aside.

2. Put in a bowl the chickpeas, tahini paste, lemon juice (be careful not to drop seeds) and garlic. Add the olive oil and mash.

3. Gradually add a little of the liquid kept aside, so as to obtain a paste of a creamy consistency, not too thick but in no case not to flow.

4. Season with ground cumin, salt and pepper to taste. Store in the refrigerator until serving, applying food foil directly on the surface of the hummus, so as not to get crust.

5. To serve, transfer to a plate, sprinkle with extra virgin olive oil and sprinkle with good quality paprika (it can also be hot paprika, if you like). I also sprinkled a drop of sumac, it is a spice coming from the same part of the world as hummus, which has a sour and pleasant taste, like lemon.

We like to eat hummus with lightly fried sticks in the pan, so that they are slightly crispy. It's a real treat!

Paris as in the past. Manufacturers will make sausages according to traditional recipes

In order to enter the register of well-known Romanian recipes, the sausages must have a history of at least 30 years and a special label.

In one of the sausages made at a sausage factory, I used to find three quarters of pork mixed with beef, 22% fat and 3 percent spices and salt. "Parisian was invented more than 100 years ago, originally it was a recipe for salami made from the best quality beef pasta and bacon of pork, pepper and salt," he explains. Sorin Minea, sausage manufacturer.

Producers will be able to use the established recipes only after obtaining a certificate from the Ministry of Agriculture. However, they must also assume that they will enter the market with products at least 20 percent more expensive. And this in the conditions in which half of the Romanians consume sausages for breakfast and most of them choose the products according to the price.

"Given the current economic situation, of course, money matters. Man goes to the cheapest. They taste like rubber. They are all the same, ”says one buyer.

"It simply came to our notice then. They tasted good, they didn't have all kinds of prefabricated products. ", Says another buyer, evoking the old sausages.

In addition to the price that could be at the disadvantage of the manufacturer, the old recipes could offer other surprises.

"We have a recipe from 1954, then the taste was different, we have a disadvantage because the product is only made of meat. The customer gets tired much faster and now the world is used to consuming a lot ", he says Gheorghe Popuţe, manufacturer from Oradea.

Manufacturers admit that in recent years they have given up quality just to meet customers looking for cheap products.

"At present you can add soy, animal protein, dye, modified starch, they are made to swallow water and make the product cheaper," says Sorin Minea.

The order of the Ministry of Agriculture stipulates that the pieces of skin and tendons or additives that color and improve the taste of salamis and Parisian currently disappear from the recipes. It could apply from the second part of the year and will include in total 12 recipes for sausages, cheese and bread.

Ingredients Peasant cabbage pie:

  • 1.5-2 kg. of sweet cabbage, cantarita cat and raw
  • 80 ml. oil
  • salt and a lot of pepper
  • optional, 1 bunch of dill
  • 1 tablespoon breadcrumbs
  • 1 or

Peasant Pie Dough:

  • 300 grams of flour 000
  • 200 & # 8211 250 ml of water & # 8211 depending on the quality of the flour
  • a few drops of vinegar
  • 1 teaspoon of salt
  • about 80 grams of lard at room temperature
  • 1 beaten egg for finishing

Peasant cabbage pie, filling preparation:

For the filling, cook the finely chopped sweet cabbage (a small cabbage

of 1.5-2 kg.) in about 80 ml. of oil, with salt and pepper. It is constantly supervised not to get caught, possibly add a little hot water, until the cabbage is tender. Add a bunch of freshly chopped dill and mix. Allow to cool and add the breadcrumbs and egg:
Mix the filling well and set aside.

Peasant pie with cabbage, dough

From flour, salt, vinegar and warm water, knead a smooth, elastic and non-sticky dough. The water will be added a little, as much as is needed for an ideal consistency of the dough & # 8211 neither hard nor soft.
The dough is wrapped and left to rest for 30 minutes, then it is divided into 10 balls as equal as possible (I have more balls because, in fact, I made two pies):
Take a ball of dough and flatten it with the rolling pin, obtaining a circle of about 20 cm. diameter. Grease the surface of the circle with lard & # 8211 we don't have to skimp, the dough will still contain much less fat than a normal puff pastry, made of French dough, instead it will be very fragile and tasty and the taste of the lard will hardly be found in final preparation:
Next, do the same with the other dough balls, overlapping the circles on top of each other, each being greased with lard, the last, however, with a smaller amount, just so as not to dry the dough (repeat, see two & # 8222turns & # 8221 dough because I made two pies, I gave one):

Cover the dough with a foil and let it rest for 15-20 minutes. It is time to turn on the oven, setting the temperature to 190 degrees Celsius.

After the rest of the time, the dough turns with the twister, a slightly more delicate workmanship, because the layers tend to slip. In order for the operation to be successful, the stretching begins with the twister in the middle and moves towards the edges, pressing gently. Spread the dough in a sheet about 50 cm in diameter, the edges of which are cut:

Peasant pie with cabbage, assembly and baking

Roll the dough on a rolling pin and with its help it is transferred either on a stretched tray or on a large sheet of baking paper, on top of which it will roll and which (tray or paper) will help us to turn the pie in the tray, after a model.
Place the filling in the middle of the dough sheet, flatten it and give it a round shape, then pull the edges of the dough towards the center, covering the sauerkraut and avoiding crowding the dough together:
The pie is turned over on the tray covered with baking paper, helping us with the paper or tray on which we transferred the dough, so that the joints are underneath. From the cut edges, I made a decoration in the form of a grid, then I greased the surface of the pie with beaten egg:
Put the tray in the already well-heated oven, where it is left for about 30 minutes (depending on the oven), until it browns nicely:
Let it cool for 15-20 minutes (it's wonderfully hot, with a good spoonful of yogurt, but my husband, for example, also likes it cold), then cut:
The crispy and fine dough unfolds into sheets, contrasting nicely with the sauerkraut filling. A portion, garnished with yogurt and a dill:

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