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Sarmalute, like at home

Sarmalute, like at home

Let's start with the sauerkraut in sauerkraut sheets: in a large bowl put the minced meat, over which we add the following ingredients: finely chopped onion, the 2 whole eggs, thyme sprinkled everywhere, pepper, salt, paprika, rice and the two tablespoons of vegetables for sarmalute (contains red peppers, onions, tomatoes hardened in oil) and mix the composition well. Take each cabbage leaf and fill it with composition (about a small spoon), place on a plate until they are all ready.

We do the same with the vine leaves. We prepare two pots or pans and start to place the cabbage rolls: in the pan with cabbage rolls in cabbage leaves we put on its bottom chopped sauerkraut mixed with a little broth, we place the cabbage rolls according to preference and at the end we put another layer of chopped sauerkraut and cover with water. Put them on low heat until the water boils, leave them until the water drops a little and then put them in the oven for 2.3 hours! we put in the other pan over a layer of beef leaves and after we finish laying we cover them with a few more beef sheets, we put a little broth over them and we cover them with boiled borscht mixed with water, according to everyone's taste ... Sarmalute in sheets Beef can be boiled very well on the stove, over low heat, for about 2 hours! Serve with sour cream or yogurt, as desired! Have fun!


The meat is washed, cut into pieces and boiled in salted water. After the foam is well squeezed, add the finely chopped green onion, then cover with a lid and bring to the boil.

Cut the roots into cubes, fry them in a little butter and add them to the pan with the meat. Leave everything to boil, until the meat softens.

The meat and entrails are removed from the soup, the meat is removed from the bone, the entrails are cut into cubes and then put back in the soup.

Add the borscht, bring to the boil and straighten with the yolk and smear. When it is ready, sprinkle parsley and green larch on top.


The meat is washed, cut into pieces and boiled in salted water. After the foam is well squeezed, add the finely chopped green onion, then cover with a lid and bring to the boil.

Cut the roots into cubes, fry them in a little butter and add them to the pan with the meat. Leave everything to boil, until the meat softens.

The meat and entrails are removed from the soup, the meat is removed from the bone, the entrails are cut into cubes and then put back in the soup.

Add the borscht, bring to the boil and straighten with the yolk and smear. When it is ready, sprinkle parsley and green larch on top.


Sarmale in smoked cabbage leaves

Stuffed cabbage sour, a recipe that is not missing from the Christmas or Easter table. Even if the Holidays have been around for a long time and sarmale no one is left to make, I still post the recipe for sauerkraut in sauerkraut sheets for the upcoming Holidays.

I haven't eaten cabbage rolls in cabbage leaves for over 2 years, so this year I was very happy to discover sauerkraut, of exceptional quality, at the new Romanian store opened in Spoleto.

For sarmale that melts in the mouth, it is very important to use sauerkraut with thin sheets and a fatter meat (the fat weakens the sarmale). I always choose meat, it seems to me the ideal piece of meat for sarmale.

What kind of rice is used for sarmale?

Round grain rice is best suited for sarmale. I don't harden it, soak it in cold water for about 30 minutes, rinse it and put it in the minced meat for the sarmale. An important tip for sarmale like at home mom, do not overdo it with rice! I ate in many restaurants sarmale so full of rice that it no longer looked like sarmale with meat. I use 100 g of rice per 1.5 kg of minced meat.

How many sarmales come out of 1.5 kg of meat?

I don't have an exact answer here. I make quite small sausages, about 4 cm, so from 1.5 kg of minced meat, I get about 60-70 pieces. If you make them bigger, let's say you will have around 40 tender and delicious sarmalute.

So, I was finally able to have some sarmales on my Christmas table like at my mother's house! My mother makes some absolutely delicious cabbage cabbage rolls, so I followed her advice and they turned out incredibly tasty. The pictures are not who knows what because the execution of the sarmales took place around 11 o'clock at night when the natural light was gone, so I managed with the light from the hood.


Choosing and desalinating sour cabbage leaves

First I chose the cabbage leaves eligible for sarmale: that is, the larger and thinner ones. I put them aside in a large bowl of cold water and left them for a few minutes to lose some of their acreage and salt. Then I drained them well.


Easter just like at home

Easter just like at home

Easter just like at home

INGREDIENTS
Cake dough:

  1. 2 eggs
  2. 250 gr yogurt
  3. 200 gr sugar
  4. 3 teaspoons dry yeast
  5. 150 gr butter
  6. 3 vanilla sugar
  7. approx. 800 gr flour
  1. 1 kg of cottage cheese
  2. 100 gr sour cream
  3. 5 eggs
  4. 1 vanilla essence
  5. 300 gr raisins

Preparation: Easter exactly like at home

The cake dough is prepared as everyone knows how to make it, I gave an indicative recipe for those who are beginners.
Put the flour in a bowl, add the sugar, vanilla sugar and dry yeast, then add the melted butter, yogurt at room temperature and beaten eggs.
Knead by hand or can be kneaded on a robot or bread machine, as desired. Cover the dough with a clean towel and leave to rise for an hour in a warm place.
After the dough has risen, spread a sheet and place it in a cake pan with removable walls or in a tart form 28 cm in size.
Mix all the ingredients for the filling with a mixer and pour the composition into the tray. Cut the edges of the dough that exceed the shape.
On top I made dough leaves and put them around the tray and then in the shape of a cross. My mother used to make roses out of coca and I made them too, then I decorated Easter with them.
Let it rise for another 30 minutes in a warm place, then put the Easter egg in the preheated oven at 180 degrees and leave it for approx. 45 minutes.
Check that the cheese is coagulated. Remove the Easter egg and let it cool a little in the pan, then transfer it to a wire rack until it cools completely.


Like my mother at home: Quick donuts, without leaven

We often crave some fluffy donuts, but the process by which they materialize actually makes us crave.

We need to knead, leave to rise and knead again, and the multitude of recipes circulating could be another element that will cut our appetite. And yet, there are simple options that can give us the opportunity to make a sweet surprise to our loved ones. You can make hot and fluffy donuts in just 20 minutes!

Donut recipe

Ingredient:

1 pinch of salt
juice from a lemon
1 piece vial free of rum
6 sachets of vanilla sugar
50 g sugar
3 pieces of eggs
600 g yogurt
1 sachet of baking powder
500 g flour
oil
1 sachet of powdered sugar

Method of preparation:

Mix in a bowl the eggs with yogurt, rum essence, lemon juice, sugar and salt. Separately mix the baking powder with the flour. Wrap the flour in the wet dough until smooth.

Heat the oil in a higher saucepan or skillet. Take a tablespoon of the donut mixture and pour in the hot oil. Each tablespoon of dough will become a fluffy donut. If they don't come back on their own, turn the donuts on the other side when they turn golden.

When they are ready, remove the donuts on a paper towel to drain the excess oil, and finally powder with sugar. Good appetite!


Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


Traditional sarmalute like at home mom

Pork and pork neck are passed through the mincer, together with the onion hardened for 2 minutes with 2 tablespoons of oil.

To the mince, add the washed and drained rice and a pinch of pepper or a teaspoon of allspice.
(If it is fatty meat, add 150 ml of water per 100 g of rice)
Mix well until incorporated into the mince so that it is fluffy and the rice has a liquid in which to boil.

The sarmalutes are formed and when all the sarmales are ready, the remaining leaves are cut next to the middle rib, overlapping several and rolling, then cut thin, like noodles and placed in the pot.

Half of the chopped cabbage is placed on the bottom of the pot, and the other half on top of the stuffed cabbage.

Pieces of pork ribs can be placed between the sarmale.
Also for flavor and taste put 1-2 bay leaves and about 20 peppercorns, a sprig of thyme and finely chopped dill, and for color, 100 ml of tomato juice.

Pour enough boiling water to cover them, cover and simmer until boiling, then reduce the heat.
Serve with sour cream, hot peppers and polenta.


2 extraordinary dough recipes for delicious croissants like at home!

The croissants are some of the most favorite homemade delicacies, they are tasty, crumbly and melt in your mouth. These cakes are perfect for any occasion, being very good-looking, delicious and tender. Today we suggest you try an original recipe for croissants, which is prepared from two types of dough: with cream and butter.

Combining the two types of dough you will get some fantastic croissants, with a soft and crumbly texture at the same time, with a great taste, which cannot be conveyed in words. We highly recommend this recipe!

Cream-based dough ingredients

-0.5 teaspoon baking powder

Butter-based dough ingredients

-200 g of butter (room temperature)

-0.5 teaspoon baking powder

Ingredients for the filling

-Nutella chocolate cream

Method of preparation

1. Cream-based dough. Sift the flour and baking powder into a bowl, add the cream and knead the dough.

2. Butter dough. Sift the flour and baking powder into a bowl, add the soft butter and knead the dough.

3. Roll each type of dough into a ball and place them on the work table, sprinkled with flour.

4. Spread each ball of dough in a layer about 1.5 cm thick, place the layers on top of each other.

5. Spread the dough in a 1 cm thick layer and squeeze it into an envelope.

6. Spread the dough in a layer again and squeeze it into an envelope. Repeat the folding / rolling process twice.

7. Tighten the dough again in an envelope, wrap it in cling film and refrigerate for 30 minutes.

8. The dough has a layered structure.

9. Take the dough out of the fridge and roll it into a 0.5 cm thick rectangle, cut it into 2 long strips, then cut each strip into triangles with a base of about 4-5 cm.

10. Place your favorite filling on the base and roll the croissants, gently stretching the corners into parts so that the middle of the croissants is not too thick.

11. Place the croissants in the pan at a distance from each other and bake them in the preheated oven at 180 degrees until golden brown (about 12-15 minutes).

12. Allow the croissants to cool completely and sprinkle with powdered sugar.


Ingredients

  • Meatballs
  • 250 g minced meat
  • 1 large potato
  • 1 small onion
  • 1 or
  • salt
  • half a teaspoon of hot paprika
  • dill or parsley (or both)
  • S.O.S
  • 3-4 tablespoons of oil
  • 1 medium onion
  • 2 light puppies
  • 400 ml tomato juice
  • a teaspoon of sugar
  • salt pepper
  • 2 small bay leaves
  • 2 sprigs of thyme
  • parsley for serving


Video: Sarmale - Romanian Cabbage Rolls Recipe (September 2021).