New recipes



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Maricica, the kneading machine, baking bread is my help with leavened dough. Put water, sifted flour, salt, sugar, oil and yeast in the bread machine container. (Attention! Keep this order if you want the dough to rise !!!). The machine is programmed for kneading and leavening, which lasts 90 minutes. Be careful to help the dough with a little water, flour or oil so that it does not stick to the walls of the bowl, in the first 30 minutes, then just open your lid until the program ends. Meanwhile, onion and cabbage, clean, then finely chop, put to harden in a little olive oil, season with salt and ground pepper to taste.

It is good to make the composition a little more spicy, possibly you can add a little cells;). add a generous portion of sauerkraut. The edges are closed, the edges are pressed well so that they do not fall apart during frying, possibly grease the edges with a little water before closing them. Fry in an oil bath. Fry on both sides, approx. 4 -5 minutes, over medium heat.

Good luck and good luck!

The tastiest Moldovan cabbage sales. Step by step recipe.

Team Bucă offers you a special recipe of Moldovan pies, called & # 8220 sales & # 8221, which are stuffed with sauerkraut, ideal for the cold season. The pies are prepared from thin and layered dough, which combines excellently with the cabbage filling. These sales are very tasty, appetizing and economical. If desired, you can prepare the pies with any filling. Enjoy them with pleasure!



-1 egg yolk for anointing the patties


1. dough. Sift the flour.

2. Pour the water and oil into a deep bowl, add salt and mix well, sprinkle the flour in small portions, stirring constantly. You need to knead the dough well.

3. The dough should be soft, elastic and very tender. You can spread the dough very thin, because it will not break.

4. Wrap the dough in cling film and refrigerate for 30 minutes.

5. Filling. Put the sauerkraut in a strainer to drain all the liquid.

6. If the cabbage is very sour, then you can wash it with cold water.

7. Peel the onions, cut them into small pieces and fry them in oil until golden brown, then remove the onion in a bowl and fry the cabbage in the pan for 20-25 minutes. Turn off the heat, add the fried onions and mix well. Allow the filling to cool.

8. Form a baguette out of the dough and divide it into 2 parts, then each part into 8 parts. You will get 16 pieces of dough.

9. Spread each piece in a rectangle about 10 * 20 cm in size.

10. Put 1-1.5 tablespoons of filling on the edge of the dough, bend the edges and roll the pate into a roll or envelope.

11. Line the tray with baking paper and place the pies.

12. Beat the yolk and grease the patties on top.

13. Bake the pies in the preheated oven at 180-200 degrees for 15-20 minutes until golden brown.

Ingredients Goggle salad with polenta

500 gr gogonele (green tomatoes)
1 small onion
2 tablespoons oil
salt pepper

1/2 cane malai
1 1/2 cups water

Preparation Goggle salad with polenta

  1. prepare polenta: add cold water in a pot and put the malai over. Add salt and mix. When the polenta starts to thicken, start stirring quickly until it is done, that is, until it starts to come off the walls of the pot.
  2. Put the polenta in a tray greased with a little oil. Allow to cool.
  3. Meanwhile, prepare gogonele salad: heat the oil in a pan and add the very finely chopped gogonelles (I crushed them in the food processor). Temper them until well softened, about 10 minutes, stirring constantly. When ready, turn off the heat and add the finely chopped onion. Season the salad with salt and pepper.
  4. Turn the polenta upside down and cut it into slices. Grease the top with a little oil and fry the polenta pieces on the grill (or grill pan) on both sides, until lightly browned.
  5. Serve the hot or cold gogonele salad with pieces of polenta.

2. Turn the polenta over and cut into slices

4. Gonzel salad with polenta

Green pancakes with flavored butter

Put the butter in a bowl and beat it with a wooden spoon until it becomes creamy. Add the rest of the ingredients and pour the composition on a plastic wrap and roll it. Twist the ends of the foil to seal the butter and put it in the fridge.

Boil the spinach in a pot with a little salt. We drain it and, when it has cooled, we squeeze it well with our hands to get as much water out of it as possible. We touch it and put it aside.

In a larger bowl put flour, baking powder, whole egg, melted butter, salt, cumin, milk and mix until you get a fine composition. Add green onions, finely chopped hot pepper and spinach. Beat the egg whites and incorporate it into the dough.

Drizzle a little oil in a heated pan. For each pancake, pour two tablespoons of dough into the pan (look for smaller shapes). Fry them for 2 minutes on each side until nicely browned. We take them out on a paper napkin and keep them warm. We continue to make pancakes, adding, when needed, oil to the pan.

Serve hot, one on top of the other, and let a slice of flavored butter melt between them. Bon appetit to Delights!

Ingredients for 8 sales:

  • 270 ml of lukewarm water
  • 350-450 flour
  • 7 grams of dry yeast
  • 2 tablespoons oil
  • salt
  • 1 teaspoon sugar (for dough) + 8 tablespoons sugar (for sales)
  • 1.5 kg cherries

Method of preparation:

1. Put water, salt, 1 teaspoon of sugar, yeast, oil in a bowl and mix until the ingredients melt.

2. Add the flour. I mix with a whisk until the dough becomes quite thick. Then knead by hand.

3. When the dough has a stronger consistency, put a little flour at the bottom of the bowl and pull the dough all the way to the middle, this way you do not risk adding too much flour. This is done until the bowl is clean and not nothing sticks to his hands.

4. Cover with a towel and leave to rise for 40-50 minutes.

5. Divide the dough into 8 parts. Gather each piece again, and let it rest for another 5-10 minutes.

6. Take a ball of dough, spread it with a rolling pin and add a handful of cherries and a tablespoon of sugar.

7. Grab one side of the cake and pull it carefully in the middle. Then in the opposite direction, sticking the dough in the middle. So pull all the parts in the middle.

8. Put the vegetables on a tray lined with baking paper and pressed with a little flour. Bake at 220 degrees for 20-30 minutes.

Grandparents' recipes for fasting: sales, croutons and pumpkin corn

The people of the traditional village had a deep-rooted belief that if you are truly a Christian Orthodox and "fear God," you feel the need and want to get closer to Him. People were also aware of the fact that fasting food is healthy and brought up arguments like: “Ehe-he, how many beans and how many potatoes, how many crushed onions with cold polenta were eaten by mother and grandmother and how healthy they were, ma'am! Did we know, then, so many diseases? ”, Says the ethnographer Angela Paveliuc Olariu.

Moldovan sales

Dough: prepare a fasting dough with flour, a little oil and yeast, in which, instead of water, you should use only a little sour borscht. A very fragile dough will come out.

Filling: the sauerkraut is slightly desalted, oiled, cooled, then add a little freshly ground pepper.

Spread the dough and make small pies, which are left to rise a little in the pan, then grease with a little water with sugar and put in the oven, on the right heat.

Crumbs with groats

During Lent, in the villages of Moldova, women prepared fasting sausages or dumplings. The whole secret was the corn pancakes, instead of which rice is used today. Here's how to make the filling:

Finely chopped onion was soaked in oil. Next to it, in a pot of hot water, were the puffed corn pancakes. After they swelled, they were added a little hardened, along with the onions. After this mixture cooled, add a few tablespoons of pickled vegetables (a mixture of carrots, parsley, leeks, peppers, pickled in the fall), salt, pepper and a good handful of chopped, dried dill.

After the filling had cooled sufficiently, the pickled cabbage leaves, previously salted for a few hours in a bowl of cold water, or, preferably, dried horseradish leaves, scalded and prepared in advance, vine or horseradish leaves, salted and they some time before.

Malayan pumpkin

For dessert, Moldovans prepared white pumpkin-free corn without sugar. How to proceed? The white watermelon, which was very sweet, was cut into small pieces, cleaned of pips, put in a wooden bucket and washed, cut into slices and then boiled.

After it boiled, grind it, add wheat flour and corn, scalded, leave the mixture for a few hours to sweeten, and then bake in the pan. On top was a thicker wax, made of water and wheat flour, which, after baking, gave this fasting cake a pleasant appearance.

It's one of the oldest recipes in the world. Stew… anti-hangover

If you didn't know, hangover stew is one of the oldest recipes in the world. Originally from the Middle East, it dates back to 900 AD. The fascination with the Orient began during the Enlightenment and so Europeans became very inspired by Eastern religious customs and traditions.

Western cuisine is influenced by that of Asia Minor, where we take many of the techniques, spices and spices of the Orientals. The Middle Ages saw the impact of the encounter with oriental spices and spices through the Ottoman Empire. Basically, I received the culinary riches from India, China and Indonesia, and this is said by various very old attestations.


1,400 kg of meat, 230 g of chopped onion, 110 grams of chopped fresh greens, a handful of chickpeas, a few spinach leaves, a piece of ginger, Greek yogurt, unsweetened grape juice, half a cup of olive oil, 6 g of cumin, 6 g of cinnamon, 1 g of cloves, 1 g of sesame or walnut oil.

Preparation of hangover stew

To start, put the meat with half the amount of onions in a pot. Add the chickpeas, ginger and oil to the greens. Add enough water to cover the ingredients and leave it on the fire until the meat is almost cooked. Add the spinach, and when the meat is well cooked, add the yogurt. After 5 minutes, add the grape juice, then the cumin, cinnamon and the rest of the onion. After about 10 minutes, add the cloves and sesame or walnut oil, depending on your preferences. Turn off the heat, but leave the pot on the stove - the residual heat will continue cooking the stew.

Beatrice Alexandra MODIGA

Pomegranate cheesecake

For us, pomegranate is an exotic fruit that we consume especially in the winter months, when it appears on supermarket shelves. But, in recent years, pomegranate, the shrub that provides pomegranates, has begun to be cultivated more and more in our country, which is true more as a garden plant, but there are also studies for the discovery of varieties that are suitable for the climate. from Romania.

Appetizing, tasty and healthy, pomegranates can be eaten raw, but there are many recipes in which pomegranate seeds can be included. The most common is pomegranate juice, but also sauces or salads with greens or fruits in which some pomegranate seeds are added. In oriental recipes it is used in combination with eggplant, couscous or fish.

But this time I offer you a sweet recipe, pomegranate cheescake.

- For the countertop we need:

- For the cream we need:

  • 2 yolks
  • 90 g of fine sugar
  • 200 g of ricotta
  • 100 ml of liquid cream
  • 10 g of gelatin sheets

- For pomegranate jelly we need:

First, prepare the biscuit base so that it becomes as fine as breadcrumbs, ie either crush it with a rolling pin or grind it in a blender. Add the diced butter over them and mix until you get the composition that we place in a round tray, 20 cm, with removable edges. While we are doing the next steps, place the tray in the refrigerator.

Prepare the pomegranate juice in a juicer or blender and keep only the juice clean, without skin or traces of seeds, over which we add powdered sugar.

The next step is to prepare the cream: beat the egg yolks with sugar until you get a fine cream, add ricotta. Separately hydrate the gelatin according to the instructions on the package and then add it to the cream and mix. Meanwhile, whip the cream and incorporate into the cream. Pour the cream over the counter and put the tray back in the fridge.

For the jelly, do the same with the gelatin sheets, moisturize them and then heat the pomegranate juice a little, but not too much, for about a minute, and add the gelatin to dissolve. We remove the tray, add the obtained composition and eventually we can decorate it with some pomegranate seeds to give it a more beautiful look. Then let the preparation cool for at least 2 hours.

For elimination of salts from the body (depurative) and as a stomach tonic, prepares:

  • tincture of 90 g of green walnut shells in 1/2 l of 96-degree alcohol. Leave it to soak for 8 days, during which time the glass is shaken daily. Strain into dark bottles. Take 1-2 teaspoons a day,
  • tincture of 200 g of beads per 1 l of brandy. Leave for 7-10 days. Strain. Drink 1-2 cups before meals.

For treating catarrhal conditions of the digestive tract, rebellious diarrhea, stopping common hemorrhages, in kidney stones and urinary incontinence, to combat pinworms and worms, as an antidote in poisoning with mercury compounds, is recommended:

  • infusion of half a teaspoon of green walnut shells, over which pour a cup of boiling water. Leave covered for 10-20 minutes. Strain. Drink 2 cups a day.

For combating atherosclerosis, consume walnut oil, one tablespoon a day.

For combating diarrhea, hyperglycemia and as a depurative, make an infusion of 2-3 tablespoons of dried leaf powder over which pour a cup of boiling water. Leave covered for 15-20 minutes. Strain. Drink 2-3 tablespoons a day.

For tmissed diarrhea in diabetes, rickets, combating excessive sweating and as a tonic for convalescents, the elderly and children, prepares:

  • infusion of 1 teaspoon chopped walnut leaves over which pour 200 ml of boiling water. Leave covered for 10-15 minutes. Strain. Drink 2 cups a day.

For coughs of any kind, prepare a concentrated tea of ​​10 nuts per 1 liter of water. Allow the walnuts and kernels to boil until the amount of liquid is reduced by half. Strain. After cooling, mix with honey and consume as needed.


Summer is the right season for propagating plants through green cuttings. The branches of many decorative trees and shrubs quickly release roots and adapt very well to the substrate. We will tell you and show how thuja, Potentilla and bat multiply through cuttings.

This method is also suitable for other decorative plants, which are able to multiply through green cuttings during the summer. To get great results, you need:

-fresh cuttings from one-year-old shoots (preferably tips), with a length of 10-15 cm

-resistant threads, cable or wire

-a rooting stimulator.


The guarantee of successful propagation by cuttings is represented by the fresh material, which can be prepared in June-July. Green cuttings are used immediately after cutting. And if it is necessary to keep them at home for some time, be sure to put them in water, so that they do not wither.

In addition to thuja, Potentilla and lilac, they can be propagated by cuttings: clematis, garden jasmine, wreath, chaffinch, cauliflower, deutzia, roses, dogwood, Cornus alba, honeysuckle, hydrangea, garden azalea, kiwi, sumac, dracila, weigela, evonimus, keria, juniper, fir, etc.


2. 3. 4. 5. 6. 7. 8.




Leave 2 leaves at the top of each bat cut. Some gardeners recommend shortening them slightly, but this is not mandatory.


Soak the lower parts of the cuttings (at the cutting level) in the rooting stimulator and place them on a piece of peat-covered film. Roll the film into a roll.


Propagation of the bat by cuttings can be done in other ways: for example, rooting green cuttings in containers with sand.

Place the cuttings with cuttings in a very bright place. If you choose to place them on the windowsill, keep in mind that the plants should not be exposed to direct sunlight. If necessary, shade the cuttings.


Check the condition of the cuttings and peat daily. The substrate must be constantly moist. When the plants begin to form new leaves (usually in 3-5 weeks), unroll the roll and check if the roots have formed.

Plant the rooted cuttings in separate pots with a diameter of about 10 cm and grow them in them until it is time to plant them in open ground, in a permanent place.



  1. Beowulf

    You are not right. Write to me in PM, we will handle it.

  2. Lionell

    I think you are wrong. I offer to discuss it. Write to me in PM.

  3. Clifland

    It is true! I think this is a good idea. Fully agree with her.

Write a message