Traditional recipes

Fight the protap

Fight the protap

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Prepare a bed of embers at least 25 cm high, then place the batter on the lid and let it brown, in the meantime you can serve a dry red wine ...

After browning, turn on the other side while it is greased on the browned side with the sauce made of 2l dry red wine, 0.5l sunflower oil, 1l tomato juice, 15 crushed garlic cloves, 1 tablespoon pepper, 1 thyme spoon, 1 tablespoon oregano, 3-4 tablespoons salt. This operation is performed several times until the meat is well browned and well embalmed with the respective sauce ...

It is served on the spot, next to the fire, cutting slices of suckers ... after which the browning and embalming procedure is continued ...

It is a simple, outlaw recipe ...

Put the protap

Put the protap recipes: how to cook put the protap and the tastiest recipes for grilled chicken, boiled chicken, roast chicken, baked chicken, baked chicken, covered chicken, roasted chicken, stuffed baked chicken, whole baked chicken, crispy baked chicken.

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Chicken wing tinsel

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Baked chicken legs in garlic and lemon sauce

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Baked chicken breast with mushrooms

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Put on the bottle

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Grilled chicken breast with rice

Thyme, Potato, Mayonnaise 1 chicken breast 4 potatoes 1/2 cabbage 1 carrot mayonnaise thyme seasoning chicken oil salt, pepper

Baked Chicken With Potatoes

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Chicken with potatoes and baked sauce

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Put the knorr bag

- a whole chicken or sliced ​​according to preference - 1 sachet magic bag knorr for spicy chicken steak - 1 teaspoon hot mustard

Baked chicken steak with vegetables

Chicken, Chicken thighs, Water 2 chicken thighs 500 g chicken breast 50 dill butter 1/2 tsp (according to preference) 1 carrot green onion 1/2 tsp spices (salt pepper) 100 ml beer (or wine who prefers) 100 ml the water

Put Salt in the Oven

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Meatballs with potatoes, in the oven

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Chicken stew

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Put in the electric oven with rice with red pepper

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Chicken legs on tefal

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Aromatic chicken in the oven

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Moroccan Chicken Skewers

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Baked Chicken With Beans

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Baked chicken with teriyaki sauce and vegetables

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Greek style chicken soup

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Chicken brine with polenta

Grilled recipes 4 chicken legs and / or chicken breast, 2 tomatoes, 1 hot pepper, crushed garlic, thyme, salt, pepper, paprika optional.

Grilled chicken breast with vegetables

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Chicken stuffed with rice

Meat dishes 1 chicken at 1.5 kg, a cup of rice, 1 egg, 1 chicken liver pate 100 grams, pepper, salt, paprika, rosemary powder, vegeta, sunflower or rapeseed oil, parsley, carrot

Grilled chicken breast skewers

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Baked chicken legs

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Chicken stuffed with vegetable garnish

Thyme, Potato, Chicken 1 chicken 1-1.2 kg 150 g ham / pork ribs 1 egg 2 onions 1 carrot 1 potato 1/2 red bell pepper 1 small tomato 2 slices of bread 1 hand spinach leaves 1 bunch parsley 1 sachet tender chicken in a spicy bag 3 tablespoons olive oil salt thyme pepper

Roast chicken

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Chicken breast stuffed with Droopina

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Put in beer

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Baked Chicken With Honey And Oranges - Tested Recipe

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Breaded chicken legs

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Baked chicken liver

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Put whole crispy in the oven

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Chicken legs with new potatoes on the tray

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Grilled natural chicken breast

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Bake chicken with mashed potatoes

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Greek soup with chicken

Soups and broths, Soups 1 kg chicken cutlery 2 onions 1 carrot 1 parsnip 100 g celery 1 larger bell pepper 1 bunch green parsley 500 ml sour cream 6 egg yolks juice from a large lemon salt

Whole chicken in Crock Pot slow cooker

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Chicken legs on a bed of salt in the oven

Chicken thighs, Chicken -chicken legs -high kitchen salt -piper, salt, a teaspoon of honey

Chicken breast marinated with grilled potatoes

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Delight on the plate, with chef Sandu Ganea

Sandu Ganea is the administrator of a boarding house in the Sîmbăta de Sus tourist area and is known in the country for the events organized in the field of gastronomy. He has not taken any cooking classes, he does not use recipes, but he can give a lesson in gastronomy. We can say that he did his apprenticeship in Italy when he stole a job from the Italian kitchen. Many of the ministers, ambassadors, politicians, but also Romanian and foreign actors had the opportunity to taste the dishes of the Făgăraş chef. Of all the dishes, however, the reputation he brought to the calf, rams, chickens and piglets brought him fame.

The Ganea couple are divided between boarding house and events

,,I didn't take any cooking classes, I took a bartender-waiter course and I worked in several restaurants in the country and in Italy, but not in the kitchen. I started cooking at the age of 27 when I went to work in Italy. I was alone and I had to cook. At first I prepared simple traditional Romanian recipes and then I felt the taste of Italian recipes. In Italy, I worked in a restaurant where I washed dishes and kept an eye on the chef. That's how I learned the secrets of cooking and started preparing Mediterranean recipes. I would get home and cook what I saw in the Italian kitchen. After seven years in Italy, I returned to the country, got married and my wife and I decided to start a gastronomy business. And so I started the activity, in my own kitchen at the Pension "Queen of Transylvania", said Sandu Ganea. The Ganea couple have specialized over the years, and their success has not been long in coming. Now Sandu and Delia are "divided" between the events they are asked to do. Usually Delia stays at the pension, and Sandu goes to the events where he is invited. The Ganea couple boast a wide range of dishes, but they stood out with the ram on the spit and the trout rolled in cornflakes.

Aries on the prowl

In recent years, Sandu Ganea has been present at dozens of festivals in Bucharest, Ploiesti, Brasov, Constanta, Costinesti where he has prepared rams and calves. ,,I will never forget the first animal I prepared for the barn. That was eight years ago when I had a party. I invited several friends and thought of preparing a ram on the spit. The guests were very pleased and so we continued with pork and veal on the spit. I am invited to events all over the country, most of which are private, such as weddings, baptisms, parties and festivals, and customers are very satisfied.Sandu Ganea also said.

Wedding of 3,000 people in Jina

,,Last year I was invited to a wedding of 3,000 people in Jina near Sibiu. At the event I prepared 200 chicken, 20 rams, 3 calves and 100 kg of pork neck. Everyone was happy, and the party was a grade of ten. The maximum capacity I can prepare on the spit is 40 rams and 400 chickens. At another event, I prepared the largest animal I made on a pole, a 700 kg calf. During this time I am negotiating a contract for an event that will take place in America. I was invited to cook traditional Romanian food and veal. If I sign the contract, it will be the first event abroad. Romanians usually prefer traditional Romanian food, but I also prepare Mediterranean food. I like to shoot shells, fish, pasta, sauces, but also meat dishesSandu Ganea also said.

He also cooked for foreign actors

In August 2017, Sandu Ganea was invited to an event organized in the largest private film production studio in Romania. It is about the Castel Film studio from Izvorani, when the studio celebrated 25 years since its establishment. This event was attended by over 300 actors from the country and abroad. There were actors who starred in over 250 feature films made in that studio. ,,I prepared food for ministers, ambassadors, mayors, secretaries of state, but never for actors. For me, that event was a challenge. I was impressed by the location of the event. I did not know on the guest list that foreign actors would participate. I was shocked to see Jean Claude Van Damme and Sylvester Stallone in front of me. The two ate trout rolled in cornflakes, made in an oil bath. The actors were standing in front of me watching the food. In addition to trout, I made another pot of polenta and another with sarmale. And I prepared veal, mutton, pork and chicken on the spitSandu Ganea also said.

The prop of festivals

Sandu Ganea is invited to many festivals where the number of participants was 10,000 people. ,, For several years I have been participating in the Lamb Festival in Bucharest, in the Beer Festival in Severin Tower and in many other festivals where I prepare veal and pork on tap. "Said the cook. Sandu Ganea is married to Delia and they have four children together. The youngest in the family is Iosif who is 3.6 years old, Anastasia is 5 years old, Elisabeta is 10 years old, and the eldest is 18 years old Georgia. At the events organized at the pension, the girls lend a helping hand, if not in the kitchen, then in the living room where they arrange the meals. (Carla TATU)

Adana Kebab & # 8211 Turkish recipe presented in detail

Adana Kebab & # 8211 Turkish recipe presented in detail, with pictures step by step. Delicious minced lamb skewers, prepared according to a detailed Turkish recipe, with ingredients per gram and explicit preparation.

Turkey is one of those places on earth worth visiting for no other reason than to enjoy incredible food. And I don't want to say that there aren't thousands of other reasons, from history to spectacular nature, from the charming atmosphere of the bazaars to the warm, blue Mediterranean. I mean, if all this didn't exist, the food is so tasty that it's a good reason to visit Turkey. And how much I love Turkish cuisine I have shown you repeatedly since recipe by Imam Bayildi at wonderful pies, by la Çoban Kavurma to the incredible Düğün Çorbası soup and today, these delicious kebab adana.

The origin of the preparation

In Turkey, kebabs of all kinds are very common. This variant is named after the town of Adana in the south of the country, where it seems that the preparation came from. Obviously, it spread throughout Turkey and became extremely popular, giving rise to all sorts of variations and, obviously, disputes. If there are all sorts of approaches to added spices, it is generally accepted that Adana Kebab is made from mutton or mutton (not dairy lamb, as we eat at Easter). Finally, some recommend certain varieties of sheep from which to make Adana Kebab, that it is necessary to chop the meat from a knife or sausage or claim that they can be mounted only on certain skewers, with a special shape.

Currently, most people & # 8211 including in Turkey & # 8211 buy meat already minced from the butcher, so there are very few who are so pure as to chop the battalion meat to the butcher, for this preparation or for others . Next, however, we find variants with onion or not, with garlic or not, etc. They depend on the area where we will taste the dish but also on the cooking style of the chef.

The classic serving of these delicious minced lamb skewers provides that they are offered on hot sticks, which are impregnated in the juices of roasted meat, accompanied by grilled tomatoes and peppers and a salad of onions and parsley. A less traditional option, but just as delicious, is to offer it along with adana boiled rice kebab, a simple bulgur pilaf or couscous. Choose what suits you, it will be very tasty anyway!


Bulgarians place sheep meat and fresh vegetables first in their culinary preferences.

It is consistent, with coffee with milk, sweet milk, less tea, sour yogurt, cheeses, sausages, egg dishes, butter, jam, honey, pastries, buns and croissants.

Start with various hot or cold snacks, borscht, beef or poultry soups, beef, poultry, pork or sheep soups, accompanied by sour cream or yogurt.

You can also offer fish dishes, musacale, stew, meat pots, sarmale, chebab, beef and poultry with vegetables and horseradish, baked steaks with vegetable garnishes.

The salads are made from all the vegetables to which onions, hot peppers and grated cheese are added.

For dessert, enjoy fruits, pies, baclavalele, rice pudding.

It can be composed of various hot or cold snacks, grilled steaks accompanied by sauces, garnishes and salads of freshly assorted vegetables, various sauces from meat by-products.

In the evening he prefers the same dessert products as at lunch.

That Beverage prefers tuica, slibovita, vodka, dry and semi-dry white and red wines.


The Arabs have a special kitchen because they do not eat pork.

In Arab cuisine, battle meat, lamb, poultry, cereals, vegetables and dried fruits are used.

Appreciate grilled quail meat and served in a potato nest.

Prefers tea (daisy, mint), jasmine, coffee, toast, crispy buns and croissants, butter, jam, honey, egg dishes, soft eggs, not too salty cheeses, fresh vegetables and fruits, fruit juices and especially of citrus.

Vegetable snacks, mushroom creams or lentils can be offered, followed by preparations based on battalion meat or lamb prepared at protap, assorted skewers (battalion, cow, chicken), grilled mutton chops, chebab, kefita, pilaf with chicken, well-fried grilled chicken.

The basic garnish is pilaf and french fries. The salads are assorted, hot and with yogurt or sour cream.

For dessert, he prefers: puff pastry, baclava, sarailie, walnut cakes, pistachios, almonds, hazelnut ice cream, fruits (pineapple, oranges, bananas, tangerines, grapes, watermelon and watermelon).

It is made on the basis of snacks from skewered or grilled battle meat specialties, well-fried chicken, veal steak accompanied by pilaf garnishes and french fries, salads.

As a rule, Arabs do not consume alcoholic beverages. Those who have adapted to European customs consume whiskey, bitter, beer, white and red wines.

Protap battle - Recipes

Rustic gazebo

The fir pavilion with a capacity of over 100 seats can host festive meals or who you camp for the whole warm season, offering you the opportunity to spend in complete harmony with nature. The gazebo is located next to the pool, which allows you to hide from the sun to enjoy a refreshing drink or simply to admire the spectacle of nature.

Also at the pavilion of the Carpathia Pension can be organized country parties in a rustic style where food can be prepared in cauldrons, on fireplaces and grills and wine and brandy aged in mulberry barrels will flow in abundance.

A beautiful campfire can light the place and for a complete show we can prepare a pig on a leash, a lion on a leash or even a calf.

Throughout the evening, a local truffle can delight you with an artistic program, pigmented with special moments of chorus and dance.
With us you will always find the atmosphere you are looking for, be it romantic, refined and elegant or traditional, and the professionalism and attention we pay to every detail will make Carpathia Pension a place where you will always want to return and tell them and your friends about your vacation in Transylvania.

Recipes from readers: Carp at protap

Method of preparation:
Peel the fish and cut it in half, along the spinal cord. Salt and stick each part in the protap. Place the protapses obliquely in the ground, tilted towards the middle of the fire. Fry on both sides. When it is ready, sprinkle with thyme.

(The recipe was sent by Dedeu Vaselina, Giurgiu, Piata 1848, bl. 32, sc. A, et. 2, ap. 8)

Ingredients: 8 suitable potatoes, two eggs, a pinch of salt, flour, breadcrumbs, sugar to taste, a little cinnamon and oil (or margarine)

Preparation: Boil the potatoes in their skins, clean them, grate them or chop them. Add salt, eggs and flour and knead until a suitable dough comes out. From the dough, spread squares in which you put 1/2 plum passed through sugar and cinnamon. The dumplings are formed and boiled in water with a little salt. Remove with a whisk, allow to drain a little.
Put a little oil, breadcrumbs and cinnamon and sugar in a saucepan and mix for 5 minutes. Then put the dumplings and roll through this mixture.

(The recipe was sent by Elena Mocanu, str. Aviatorilor no. 1, bl. A12, ap. 7, loc. Turda)

Traditional Romanian culinary recipes that you must try

Mamaliga, Photo:

We present in the following a top ten with the best traditional recipes.

1. The recipe for ancient sarmale is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

The necessary ingredients for the ancient sarmales are the following:

  • half a kilo of pork tenderloin
  • two onions
  • 200 grams of rice
  • a sauerkraut
  • 100 grams of smoked ribs
  • a liter of cabbage juice
  • broth
  • oil
  • salt and pepper.

The preparation method for the recipe of ancient sarmale is presented to you in the following:

  1. Chop the meat with the onion, then mix it with the rice
  2. Form the cabbage rolls and add them to the pot on top of a layer of finely chopped cabbage
  3. Sprinkle the smoked ribs between the sarmale
  4. Add broth to taste and cabbage juice until the stuffing is covered
  5. Let the sarmales boil until the rice grain is soft
  6. Serve them with sour cream or plain.

2. Beef meatball soup recipe is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

The ingredients needed for beef meatball soup are as follows:

  • 100 grams of minced beef
  • an onion
  • an egg
  • two potatoes
  • a carrot
  • 200 ml bag
  • two tablespoons of rice
  • a leustean connection
  • oil
  • salt and pepper.

The preparation method for the beef meatball soup recipe is presented to you in the following:

  1. Mix the minced meat with the finely chopped onion and rice until smooth, continue with the beaten egg well with a pinch of salt
  2. Boil the vegetables for twenty minutes
  3. When the soup boils, add meatballs and continue cooking the soup until the rice in the meatballs is cooked.
  4. Add the borscht to the dinal and boil it in two more
  5. Turn off the heat, sprinkle the finely chopped larch on top of the soup
  6. Serve hot soup.

3. We present in the following both the necessary ingredients and the step by step preparation for traditional cake recipe. We recommend that you try this preparation next time.

Preparation time: three hours.

The necessary ingredients for a traditional cake are the following:

  • half a kilo of superior white flour
  • eight eggs
  • 20 grams of fresh yeast
  • 125 grams of brown sugar
  • an envelope with vanilla sugar
  • 250 ml milk 3.5% fat
  • 100 grams of margarine for cakes
  • salt.
  • 150 grams of walnuts
  • 200 grams of powdered sugar
  • three egg whites
  • two tablespoons of cocoa
  • 100 grams of shit
  • salt.

The step by step preparation for the traditional cake recipe is presented below:

  1. Sift the flour two & three times in a large bowl. Make a hole in the center of the flour, in which you add the fresh yeast. Pass the yeast with a fork
  2. Put the whole amount of milk on the fire, let the milk reach close to the boiling temperature
  3. Dissolve the yeast in two tablespoons of warm milk. Stir until smooth, then add a tablespoon of sugar and a tablespoon of flour. Stir vigorously to avoid lumps. Cover the dish completely with a clean cloth napkin and let the formed mayonnaise rise for half an hour in a place away from electricity and heat.
  4. Remember that when you want to prepare the cake, you will need for at least half an hour the ingredients, but also the dishes in which you will prepare the cake to stay at the same temperature. Also, the windows and doors of the room where you prepare the cake must be closed, and the temperature in the room must be higher than it normally would have been.
  5. While the mayonnaise is growing, break the eggs, let them drain or wipe them with a commercially available absorbent paper. Break the eggs, separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until you get a firm foam that does not come down from the bowl in which it was prepared. Beat the yolks well until smooth, increase in volume and acquire a whitish color. Add the whole amount of brown sugar and vanilla sugar. Mix well until you get a homogeneous cream in which the sugar crystals are no longer felt. Gradually incorporate the egg white foam, stirring from the bottom up carefully so as not to completely destroy the aerated texture of the foam, a texture that will give volume to the final preparation.
  6. Cut the margarine into cubes, melt it on a steam bath. When it has melted enough, let the margarine cool, then add it over the previously prepared egg cream and sugar. Stir until smooth
  7. When the mayonnaise has risen enough, add the warm milk and mix until smooth, partially absorbing the flour. Continue with the prepared cream as I described above. Stir continuously, then gradually add the flour, knead the dough that will form until you get a homogeneous, elastic dough that does not stick to your hands.
  8. Cover the entire dish again with a kitchen napkin and let the dough rise in a warm, dry place for half an hour or until it doubles in volume.
  9. Meanwhile, prepare the filling as follows: Beat the egg whites well with a pinch of salt until you get a firm foam that does not come down from the bowl in which it was prepared. Then add the powdered sugar and mix until you get a uniform meringue in which the sugar crystals are no longer felt. Continue with the cocoa and mix until smooth
  10. Peel a squash, grate it and squeeze the juice. Add the walnut over the previously prepared egg, sugar and cocoa composition. Stir until smooth
  11. Cut the shit into cubes of equal size
  12. Prepare a cake pan that you grease with butter or oil and line it with flour
  13. When the cake has risen enough, sprinkle the work table with a little flour. Remove the dough from the bowl and knead it for five minutes on the work table. Spread the dough with your hands on the work table, on top add the previously prepared filling. Distribute the filling as evenly as possible, so that it completely covers the entire sheet of dough in an even layer. Sprinkle the shit cut into cubes on the entire surface of the cake as evenly as possible. Roll the cake as tight as possible, add it to the tray you have previously prepared and let the preparation rise in a place away from the current and heat for half an hour.
  14. Preheat the oven to about 200 degrees Celsius for half an hour
  15. Beat the beaten egg with a pinch of salt until smooth, acquires a whitish color and increases its volume.
  16. When the cake has risen enough, grease it with the previously beaten egg with a pinch of salt with a spatula. Try to cover the dough completely, the egg you grease it with will give it shine
  17. Put the tray in the oven as soon as it has warmed up enough. Bake the cake on a high heat for 200 degrees Celsius for a quarter of an hour, then reduce the heat to medium (160 degrees Celsius) and continue baking for another half hour. The variation of the temperature is extremely important, it allows the cake to increase its volume and to bake evenly at the same time, so we recommend you not to ignore this step.
  18. Before stopping the fire, insert a wooden spike, as deep as possible in the center of the cake. Remove the spit and inspect the surface, if it shows traces of dough, it means that the cake is not ready and must be baked, and the fire must be reduced to a minimum to avoid burning the cake
  19. Stop the fire only when once extracted from the preparation the spit has a dry surface, without the slightest trace of dough
  20. When the cake is ready, let it cool in the oven with the door ajar. In this way the transition from the high temperature necessary for baking to the outside is done gradually, and the cake has no reason to let or cross.
  21. When it has cooled enough, take the cake out of the oven, remove the edges of the pan and remove it from the pan and let it cool to room temperature.
  22. Cut the cake into medium-thick slices as soon as it has cooled enough and serve it with a cup of coffee, a cup of tea, a cup of red wine or a cup of milk sweetened with honey according to your preferences.
  23. In order to keep the cake fresh for a longer time, we recommend that you wrap it completely in food-grade plastic wrap.

4. We present below the step by step preparation for traditional easter recipe. We prepare this dessert on the occasion of celebrating the resurrection of the Lord, it representing the end of a hearty meal meant to bring us closer and open our souls.

Preparation time: two and a half hours.

Ingredients needed for sixteen servings of traditional Easter:

  • two kilograms of cake flour
  • 600 grams of cottage cheese
  • 60 grams of yeast
  • 800 grams of sugar
  • six eggs
  • twelve yolks
  • 400 ml of milk
  • 300 grams of butter
  • 200 grams of raisins
  • six sachets of vanilla sugar
  • esenta de rom
  • lemon peel
  • vanilla essence
  • salt.

Here's how to make a traditional Easter recipe:

  1. Sift the flour into a large bowl, make a hole in the middle
  2. Heat the milk to boiling temperature, then allow to cool
  3. Dissolve the yeast in the depth formed in the flour, with two tablespoons of warm milk and one of sugar. Mix well and let the yeast rise for half an hour
  4. Drain the cottage cheese
  5. Beat the yolks with a pinch of salt until you get a creamy consistency
  6. Put the raisins to soak in a bowl of tea, before adding them to the preparation, remove them from the tea and let them drain, then sprinkle them with rum essence.
  7. Melt the butter in a bain marie or over low heat, then let it cool
  8. When the yeast has risen enough, start to incorporate the flour, adding warm melted butter, 600 grams of sugar, lemon peel, the rest of the warm milk, the previously beaten yolks and the vanilla essence. Knead the dough well until all the ingredients are completely incorporated into the crust and until you get a dough that does not stick. Sprinkle a little flour on top, cover it with a clean kitchen towel and let it rise for an hour in a warm place away from electricity. You must remember that all the ingredients that you will use in the preparation of the dough must have the same temperature, preferably warm, to achieve this, they must stay at room temperature in which you prepare Easter for at least five hours. The success of your preparation depends on this, so we recommend that you do not ignore this aspect
  9. Drain the cheese, rub it well at high speed with a mixer until it gets a creamy consistency, then add the remaining sugar, vanilla sugar, lemon peel, the six whole eggs (one by one) and a pinch of salt. Mix well until smooth, then finally add the raisins soaked, drained and sprinkled with rum essence. Mix carefully until they are perfectly embedded in the filling
  10. Preheat the oven to the right heat for half an hour
  11. Prepare a large tray or several medium-sized tart trays. Grease them with oil and line them with flour
  12. Beat two yolks separately with a pinch of salt until smooth
  13. When the dough is ready, divide it into balls of equal size, which you cut in the shape of a cross on the surface. Insert equal amounts of filler into the notch you created. Place the dishes in the tray or trays and grease them with a matrix with the yolk beaten with salt previously
  14. When the oven has warmed up enough, put the easter in the oven and let it bake for forty minutes, starting with a small fire, which you will increase along the way. Considering that you are dealing with a preparation that will increase the fire in the oven, it must have several stages, in the first stage when the fire is small, the dough will finish growing and will bake easily, and in the second second he will start baking evenly
  15. Before stopping the fire, test whether the Easter is completely done with a toothpick that you insert in its center. If the surface is wet when you remove the toothpick, it means that the preparation must remain in the oven and the fire must be reduced again to avoid burning the dessert.
  16. In momentul in care testul scobitoarei a iesit pozitiv, adica suprafata sa este uscata atunci cand o extrageti din preparat, opriti focul si lasati pasca sa se raceasca in cuptor cu usa deschisa. In acest fel trecerea de la temperatura mare necesara coacerii la cea din exterior se va face treptat, iar pasca nu va avea nici un motiv sa se lase sau sa se incruzeasca
  17. Daca ati preparat mai multe prajiturele mici sub forma de pasca, le puteti servi ca atare, in caz contrar in momentul racirii pasca poate fi taiata in triunghiuri asemanatoare celor de tort sau de tarta.

5. Reteta de bulz cu branza de burduf reprezinta un preparat delicios pe care va recomandam sa il incercati. Va prezentam in cele ce urmeaza atat ingredientele necesare, cat si modul de pregatire pas cu pas.

Ingredientele necesare pentru bulzul cu branza de burduf sunt urmatoarele:

  • 200 grame branza de burduf
  • 300 grame mamaliga proaspata
  • butter
  • 200 grame iaurt
  • salt.

Modul de pregatire pentru reteta de bulz cu branza de burduf va este prezentat in cele ce urmeaza:

  1. Intindeti mamaliga, sectionati-o in patratele
  2. Asezati branza de burduf peste cuburi
  3. Formati bile pastrand branza in interior
  4. Serviti bulzul cu iaurt.

6. Reteta de mamaliga cu branza de burduf reprezinta un preparat delicios pe care va recomandam sa il incercati. Va prezentam in cele ce urmeaza atat ingredientele necesare, cat si modul de pregatire pas cu pas.

​Ingredientele necesare pentru mamaliga cu branza de burduf sunt urmatoarele:

  • jumatate de kilogram de malai
  • 200 grame branza de burduf
  • 50 grame cas
  • 200 ml iaurt
  • salt.

​Modul de pregatire pentru reteta de mamaliga cu branza de burduf va este prezentat in cele ce urmeaza:

  1. Pregatiti mamaliga, distribuiti-o pe farfurii intinse
  2. Adaugati deasupra mamaligii amestecul de branza de burduf, cas si iaurt
  3. Serviti preparatul cald.

7. Reteta de ciorba de burta reprezinta un preparat delicios pe care va recomandam sa il incercati. Va prezentam in cele ce urmeaza atat ingredientele necesare, cat si modul de pregatire pas cu pas.

Ingredientele necesare pentru ciorba de burta sunt urmatoarele:

  • 300 grame burta de vita
  • 150 grame oase de vita
  • an onion
  • a carrot
  • albitura
  • a yolk
  • 100 ml iaurt
  • doi catei de usturoi
  • vinegar
  • oil
  • salt and pepper.

Modul de pregatire pentru reteta de ciorba de burta va este prezentat in cele ce urmeaza:

  1. Fierbeti burta, spumati
  2. Continuati cu legumele sectionate in cubulete
  3. Fierbeti pana cand legumele sunt gata
  4. Dregeti supa cu un amestec de galbenus, iaurt si usturoi pisat bine cu un praf de sare
  5. Condimentati, adaugati ulei si otet dupa gust
  6. Dati in doua – trei clocote
  7. Serviti supa calda.

8. Reteta de tochitura de burta reprezinta un preparat delicios pe care va recomandam sa il incercati. Va prezentam in cele ce urmeaza atat ingredientele necesare, cat si modul de pregatire pas cu pas.

Ingredientele necesare pentru tochitura de burta sunt urmatoarele:

  • jumatate de kilogram de vita
  • an onion
  • a carrot
  • a head of garlic
  • vinegar
  • oil
  • salt and pepper.

Modul de pregatire pentru reteta de tochitura de burta va este prezentat in cele ce urmeaza:

  1. Fierbeti burta alaturi de ceapa si morcov
  2. Pisati bine usturoiul cu un praf de sare
  3. Sectionati burta in fasiute, apoi amestecati-o cu usturoiul, putin otet si ulei
  4. Serviti preparatul de indata ce este gata.

9. Reteta de miel la protap umplut pentru Paste

Ingredientele necesare pentru un miel la protap umplut pentru Paste sunt urmatoarele:

  • un miel eviscerat, fara cap, coada sau blana de circa opt – zece kilograme
  • zece morcovi
  • zece cepe
  • vin
  • zece catei de usturoi
  • slanina afumata
  • sase lamai
  • basil
  • oil
  • salt.

Modul de preparare pentru reteta de miel la protap umplut pentru Paste va este prezentat pas cu pas mai jos:

  1. Faceti focul incepand cu lemnul si mentinand jarul cu carbunii speciali pentru gratar pe care ii puteti achizitiona din comert
  2. Spalati bine mielul, atat la exterior, cat si la interior, curatati-l de resturile de blana
  3. Curatati morcovii, spalati-i bine, apoi puneti-i la fiert intr-o cantitate suficienta de apa cu un praf de sare. Fierbeti morcovii bine pana cand puteti sa le strapungeti cu usurinta pulpa cu ajutorul unui cutit. Dupa ce morcovii s-au fiert, scoateti-i intr-o strecuratoare si lasati-i la scurs. Taiati morcovii in rondele grosute
  4. Curatati ceapa, spalati-o, lasati-o la scurs, apoi taiati-o in sferturi
  5. Taiati jumatate din slanina afumata in feliute pe care le crestati usor, iar restul de slanina o taiati in cubulete
  6. Curatati cateii de usturoi, pisati-i bine cu un praf de sare
  7. Stoarceti lamaile, treceti sucul printr-o sita fina pentru a indeparta semintele ce se pot strecura in zeama fara ca dumneavoastra sa observati
  8. Pregatiti umplutura astfel: amestecati morcovii fierti, cu ceapa taiata in sferturi, jumatate din cantitatea de slanina taiata in cubulete si jumatate din cantitatea de usturoi pisat cu un praf de sare anterior. Amestecati bine pana la omogenizare, apoi adaugati jumatate din sucul de lamaie. Condimentati cu sare, busuioc si piper dupa gust
  9. Introduceti umplutura in abdomenul mielului, dupa ce ati amestecat-o bine, apoi coaseti pielea cu grija pentru a pastra umplutura in siguranta in timpul rotirii protapului
  10. Impanati mielul cu restul de cubulete de slanina cat mai uniform
  11. Fixati bine mielul pe protap, apoi puneti-l la copt mentinand o distanta considerabila intre el si jar
  12. Preparati o marinata din restul de suc de lamaie, usturoi si slanina afumata taiata in feliute. Condimentati marinata cu sare, piper si busuioc dupa gust
  13. Rotiti mielul in permanenta, iar din zece in zece minute ungeti-l cu marinata preparata anterior, evitand in acest fel ca el sa se usuce
  14. Pregatirea mielului dureaza circa patru ore
  15. Serviti mielul cald alaturi de umplutura ce s-a copt in interiorul sau. Preparati o salata de sezon din ceapa verde, ridichii si salata verde.

10. Reteta de miel la protap in bait pentru Paste

Ingredientele necesare pentru mielul la protap in bait pentru Paste sunt urmatoarele:

  • sase cepe
  • doi litri de vin alb
  • a head of garlic
  • 50 grame de oregano
  • jumatate de kilogram de ulei de masline
  • salt
  • pepper.

Pentru impanat mielul:

Modul de preparare pentru reteta de miel la protap in bait va este prezentat pas cu pas mai jos:

Sura Dacilor

Sura Dacilor este locul unde simti ca te intorci in timp si retraiesti farmecul unei indepartate lumi dacice!
Sura Dacilor
pastreaza atmosfera dacilor colonizati de armata Romana.

Atat arhitectura locului cat si designul interior sunt remarcabile prin fiecare detaliu pe care-l descoperi.

O data cu intrarea in acest loc de poveste, pentru grupuri organizate sau ocazii speciale, sunteti intampinati cu muzica si bucurie, de taraf si ospatari invesmantati in porturi populare dacice, cu tuica fiarta, paine calda facuta pe vatra si batal la protap.

Specialitatile culinare din vanat, peste, platouri cu pastrama si carnati de caprioara, branzeturi de toate felurile, muraturi asortate specifice din "camara proprie" preparate cu o deosebita maiestrie asortate cu un vin de colectie, va vor face sa reveniti oricand cu placere la Sura Dacilor.

Sura Dacilor este locul unde simti ca te intorci in timp si retraiesti farmecul unei indepartate lumi dacice!
Sura Dacilor pastreaza atmosfera dacilor colonizati de armata Romana.
Atat arhitectura locului cat si designul interior sunt remarcabile prin fiecare detaliu pe care-l descoperi.
O data cu intrarea in acest loc de poveste, pentru grupuri organizate sau ocazii speciale, sunteti intampinati cu muzica si bucurie, de taraf si ospatari invesmantati in porturi populare dacice, cu tuica fiarta, paine calda facuta pe vatra si batal la protap.
Specialitatile culinare din vanat, peste, platouri cu pastrama si carnati de caprioara, branzeturi de toate felurile, muraturi asortate specifice din &ldquocamara proprie&rdquo preparate cu o deosebita maiestrie asortate cu un vin de colectie, va vor face sa reveniti oricand cu placere la Sura Dacilor.
Sura Dacilor va ofera o varietate foarte mare culinara :

- gustare taraneasca rece (caltabos, leberbus, piftie, toba)
- salam de caprioara
- pastrama de caprioara
- babic
- ghiudem &hellip

- bulz dacic
- pomana porcului
- jigo de berbec &hellip

Preparate de vanat
- prepelita cu sos vanatoresc
- urs la tava
- caprioara la tava
- burghinion de caprioara
- tocanita de vanat
- carnati de vanat
- mistret la tava &hellip

Specialitati culinare
- batal la tava
- paine de casa pe vatra
- pui la ceaun
- aripi de pui la tigaie
- sarmale cu mamaliguta
- gustare calda dacica
- pastrama de porc cu garnitura &hellip

Preparate din peste
- pastrav prajit
- pastrav la gratar
- file de salau prajit
- file de sander &hellip

Garnituri asortate
- garnituri asortate
- ciuperci sote cu unt
- orez taranesc
- cartofi taranesti &hellip

Muraturi din camara proprie
- gogosari murati
- castraveti murati in saramura
- fructe si legume murate

Deserturi proaspete de casa, facute in bucataria proprie
- strudel cu mere
- strudel cu branza
- strdel cu dovleac
- papanasi cu dulceata si smantana
- mere coapte umplute
- salata de fructe cu inghetata

Vinuri de colectie seci sau dulci, albe, rosii sau roze din cele mai faimoase podgorii din Romania, Murfatlar, Jidvei, Cotnari, Vinarte, Pietroasele, Valea Calugareasca, Dealu Mare&hellip

Aerul proaspat si mai curat ca oriunde, buna dispozitie create de taraful localului si serviciile oferite, va ajuta sa va simtiti cel mai de seama oaspete al tuturor timpurilor de la daci incoace&hellip

Batal la protap, ciorba haiduceasca si bors dobrogean

Echipele ce intra astazi in concurs la Campionatul de Gatit in Aer Liber se intrec in preparate care mai de care mai neobisnuite. Echipa haiduceasca din Bucuresti, Azuga si Barlad au construit un cuptor haiducesc din lut pe o baza din caramizi, aici urmeaza sa fie gatita ciorba haiduceasca de ciocanele, mamaliga si alte preparate traditionale.
Reprezentantii Dobrogei au inceput deja prepararea mai multor placinte dobrogene cu branza dulce, prajite in cuptoare realizate din caramizi si bors de peste.

Vedeta campionatului in acest moment este un batal la protap facut de echipa din Tara Fagarasului. Acesta mai are nevoie de inca doua – trei ore pana sa fie gata, dar publicul cere deja insistent o bucatica de carne. In paralel acestia mai pregatesc si un ceaun vanatoresc. De la campionat nu lipseste iepurele de Popesti la ceaun facut cu ciuperci si tarhon si ghiveciul calugaresc cu legume. Bucatarii amatori pot sa incerce sa realizeze si ei aceasta mancare ingredientele necesare sunt: un iepure de casa, ceapa, telina, morcovi, patrunjel, samantana dulce, sare, piper si boia.

In acest moment, juriul a inceput sa treaca deja pe la corturile concurentilor, urmand ca premierea sa aiba loc la ora 19:30.

Mihai Mircea Totpal

Eu sunt principalul “vinovat” pentru existenta acestei publicații electronice, pretențios numita “Revista”, care își consuma existenta acum în mediul virtual. Sunt un simplu blogger, fără veleități de jurnalist sau studii de specialitate în acest domeniu, fiind economist la baza și manager în activitatea profesionala. Aceasta revista este pentru mine, în primul rand, un hobby, un rezultatul al unei munci zilnice susținută cu mare pasiune și dragoste de tot ce tot ce înseamna frumos în viata (caractere, fapte, locuri), veștile bune și gândirea pozitiva în special, din simpla dorința de a COMUNICA și de a fi mai aproape de OAMENI.

Video: Bharat Ka Veer Putra - Maharana Pratap - भरत क वर पतर - महरण परतप - Ep 53 - Full Episode (July 2022).


  1. Tzefanyahu

    Bravo, is simply magnificent idea

  2. Illias

    In my opinion, you are wrong. I can defend my position. Email me at PM, we will talk.

  3. Shaktisar

    In my opinion there is someone to cycle

  4. Bersules

    Granted, a useful thing

  5. Galvin

    you have been wrong, this is evident.

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