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Vargabeles

Vargabeles


First of all, I want to specify that I used lard, it is much better in my opinion, but you can also use butter or margarine. Sift the flour and mix with the baking powder, add the lard and knead a crumbly dough by hand. Then add the sugar, eggs and sour cream. Knead the dough and divide it in two, keep it in the fridge until we take care of the filling.

Boil the noodles in boiling salted water, then strain and pass the noodles under a stream of cold water, let it drain well. Mix the cottage cheese with the sugar (keep 2 tablespoons of the egg whites), the vanilla and the yolks and mix.

Add the washed and soaked raisins in warm water. Add the noodles and mix with a wooden spoon.

Towards the end, add the beaten egg whites with the 2 tablespoons of sugar and a pinch of salt. We spread a sheet and place it in the tray lined with baking paper. Pour the filling and level, then spread the second sheet and place over the filling. Make a few stitches with a fork or a toothpick. Bake in the preheated oven until golden on top, about 40 minutes (after my oven)

After cooling, powder with sugar.


Goulash

Gulyas is one of the most famous Hungarian dishes, being similar to pörkölt and paprika. Goulash is usually made from beef, veal or veal, and in Hungarian, gulyas even means "shepherd of cattle". The first recipe for this dish appeared in books in the late eighteenth century, although the food was invented much earlier, in the ninth century, by Hungarian shepherds. Hungarian goulash is generally cooked in a cauldron, and contains meat seasoned with plenty of paprika, but also vegetables: potatoes, carrots, parsley, celery or bell peppers.


Goulash

Gulyas is one of the most famous Hungarian dishes, being similar to pörkölt and paprika. Goulash is usually made from beef, veal or veal, and in Hungarian, gulyas even means "shepherd of cattle". The first recipe for this dish appeared in books in the late eighteenth century, although the food was invented much earlier, in the ninth century, by Hungarian shepherds. Hungarian goulash is generally cooked in a cauldron, and contains meat seasoned with plenty of paprika, but also vegetables: potatoes, carrots, parsley, celery or bell peppers.


Ancient recipes and authentic people, captured in & # 8220Bucătăria Hoinară & # 8221. The photo album and the short film, launched at the Olt County Museum

In search of authentic cuisines, as our grandparents inherited them, the Wandering Kitchen also reached the lands of Olt. What he discovered and what he chose to capture in images for eternity can be watched this week at the Olt County Museum where the album will be released. The entry is free.

With music and good wine, the gastronomic story of Olt, as it was discovered by the directors of the project ROST & # 8211 Essences Tastes Romanian States, which beat the streets of the villages, will be launched on Wednesday in Slatina.

& # 8220At 9 years after the first volume & # 8220Bucătăria Hoinară & # 8221, continue to return with a new tasty photo album, signed by Răzvan Voiculescu. Bringing together gastronomy and travel, the album becomes a composition of states and stories whose key ingredient is the desire to live. The launch event will take place on Wednesday, February 19, at 5.30 pm, in the festivities hall of the Olt County Museum. The host of the evening will be Dr. Laurențiu Guțică, the manager of the Olt County Museum. During the event, the documentary short films made during the two years of the Wandering Cuisine through the country, short films produced by Răzvan Sima, respectively Șerban Georgescu and Răzvan Voiculescu, will be screened., is the invitation of the Olt County Museum.

The photo album "The Wandering Kitchen returns" brings together gastronomy and travel, captured in over 360 pages. The author has traveled the country looking for both dreamy landscapes and ancient recipes and authentic people.

& # 8220The stories in the album talk about the “locals” in their kitchens suspended in time, preparing dishes as they know how to make from ancestors: Oltenian crayfish, Runcu Salvei pie, malasolca, test bread, breaded wedding chicken , vargabéles or levișe with tormaci. The album is a composition of visual states and stories whose key ingredient is the desire to live. "The Wandering Kitchen returns" does not propose recipes, but rather meetings. Between people, places, ingredients - each with its own story and flavor & # 8221, explains Dr. Laurențiu Guțică, director of the Olt County Museum.


Pizza with bread top

It happens to me that I stay in the house with too much bread and have to throw it away, because no one eats it anymore. It also happens to me that I don't know what else to cook for dinner and to gather all the leftovers in the hope that I will be able to bury a decent dinner. Cam [& hellip] Read more & # 8230

October 15, 2018 by admin | 5 Comments Pizza & pasta, Recipes


Ancient recipes and authentic people, captured in & # 8220Bucătăria Hoinară & # 8221. The photo album and the short film, launched at the Olt County Museum

In search of authentic cuisines, as our grandparents inherited them, the Wandering Kitchen also reached the lands of Olt. What he discovered and what he chose to capture in images for eternity can be watched this week at the Olt County Museum where the album will be released. The entry is free.

With music and good wine, the gastronomic story of Olt, as it was discovered by the directors of the project ROST & # 8211 Essences Tastes Romanian States, which beat the streets of the villages, will be launched on Wednesday in Slatina.

& # 8220At 9 years after the first volume & # 8220Bucătăria Hoinară & # 8221, continue to return with a new tasty photo album, signed by Răzvan Voiculescu. Bringing together gastronomy and travel, the album becomes a composition of states and stories whose key ingredient is the desire to live. The launch event will take place on Wednesday, February 19, at 5.30 pm, in the festivities hall of the Olt County Museum. The host of the evening will be Dr. Laurențiu Guțică, the manager of the Olt County Museum. During the event, the documentary short films made during the two years of the Wandering Cuisine through the country, short films produced by Răzvan Sima, respectively Șerban Georgescu and Răzvan Voiculescu, will be screened., is the invitation of the Olt County Museum.

The photo album "The Wandering Kitchen returns" brings together gastronomy and travel, captured in over 360 pages. The author has traveled the country looking for both dreamy landscapes and ancient recipes and authentic people.

& # 8220The stories in the album talk about the “locals” in their kitchens suspended in time, preparing dishes as they know how to make from ancestors: Oltenian crayfish, Runcu Salvei pie, malasolca, test bread, breaded wedding chicken , vargabéles or levișe with tormaci. The album is a composition of visual states and stories whose key ingredient is the desire to live. "The Wandering Kitchen returns" does not propose recipes, but rather meetings. Between people, places, ingredients - each with its own story and flavor & # 8221, explains Dr. Laurențiu Guțică, director of the Olt County Museum.


25 recipes with pasta, for all tastes

You asked me for pasta sauce ideas, so I researched and come up with some suggestions. In addition to the recipes I already have on the blog, I leave below some recipes that do not belong to me, from the blogs of some ladies I follow. I haven't tried them, but I'm sure the dishes [& hellip] Read more & # 8230

November 18, 2019 by admin | 0 comments Pizza & pasta, Sweet recipes, Recipes


Video: Macaroane cu branza la cuptor. Farfuria vesela