Traditional Christmas Foods in Romania Sarmalele Ingredients for

Traditional Christmas Foods in Romania

Sarmalele: Ingredients for meat stuffed with sauerkraut sheet: - 400 gr minced pork - 300 gr minced beef - 2 onions - 2 handfuls of rice - 3 tablespoons tomato broth - 1 bunch of dill - 1, 5 kg of sauerkraut - Pepper - 6 -7 peppercorns - 2 bay leaves - Dried thyme -200 Grams of smoked bacon (or any smoked) Method: Peel onion and chop finely, then put in a little oil to cook on low heat in a covered container until it becomes glassy. Add rice previously held a few minutes in cold water and 1 tablespoon broth. (Rice put about 2/3 cup). Allow to simmer 2 minutes, stirring constantly. Add a spoonful of broth and let heat for 2 minutes. In a bowl or large bowl put the meat with onion and rice broth earlier hardened, ground pepper 1/4 teaspoon, 1/2 teaspoon dried thyme, finely chopped dill. Mix well. If cabbage is salted, not put salt and if it is too salty, leave it in warm water at least an hour before being used. ? Once you have prepared the meat, cabbage leaves detach from the spine, ribs cut thicker , place cabbage palm sheet, take the meat with a spoon and run around meat cabbage sheet, making sure to cover the cabbage heads sărmăluţei, not flesh out. Sărmaluţele thus prepared are put in a saucepan large enough, side by side in a circular shape. On the bottom of the pan put a tablespoon of oil previously 2 -3 full leaves of cabbage and a 1 cm layer of chopped cabbage. Once you are finished making a layer of cabbage, place a spoonful of broth over them diluted in a cup of water and a few pieces of smoked meat. Among shred cabbage and 2 bay leaves dry. Then continue with another layer of cabbage, then smoked meat and cabbage again until you're done. Over the last layer of cabbage put a layer of chopped cabbage 1 cm and a spoonful of broth still scattered. Fill with water until it exceeds a few inches cabbage rolls. Cover the pot and boil over medium heat about 40 minutes. Check from time to time does not decrease too much water and make needed. Then it gives heat to low and leaves until they are ready, at least one hour. Basically you need to remove a Cabbage rolls on a plate and a sample, must be well boiled cabbage. If you want, you can cook them in the oven, but it will take some time, at least 2 -3 hours. But will be tastier.

Sausages Enticing scent of pine, combined with that of specific foods Christmas reminds us of childhood grandparents, where traditional dishes on the table were not missing. To get better in the festive atmosphere, homemade sausage recipes preapră us. Ingredients 3 kg pork fatter 1. 5 kg beef 3 garlic bulbs suitable dried thyme 1 tablespoon 2 tablespoons paprika 1 tablespoon paprika 1 teaspoon pepper ½ teaspoon coarse salt allspice thin pork intestines; Preparation: First, clean the intestines, wash them well, then scratch them with the back of a knife or with a wooden spoon. You must be careful not to break them. Tai pork and beef small pieces, put it in a blunt and a larger bowl so you can mix. Pisezi garlic, rub it with a little salt, add a little water and stir well. Separately, dissolve a coarse heaping tablespoon of salt in 300 ml of water. Add the garlic over the meat and all spices except salt. Mix well and gradually add brine, frământând well. Tasty meat occasionally to not come out very salty sausages. If you want to get out more spice, more chicken paprika. Let it flavoring from evening to morning. The next day, mount funnel sausage grinder and gut fill. You must be careful not to be too crammed sausages, because when dry intestine, they can break. After you finish, sit them on a thick stick and leave them a few hours in the kitchen to dry, after which pull on the balcony cold.

PREPARATION: In a bowl prepare the flour, mixed with a pinch of salt. In preparing a cup leaven: we put a little warm milk (1/2 cup), yeast, sugar and one tablespoon of flour. Le mixture and let it grow about 10 min. Meanwhile we separate the eggs and remaining milk to be heated. Rub the yolks with the sugar until it becomes like a cream. Add the lemon juice, lemon peel and mix. Beat egg whites until they become a hard foam. Then pour very hot milk over the yolks and blend composition. We leaven in the flour and mix. Incorporate the yolks with a little milk, then beaten egg white foam and finally rum. While we mix dough butter to melt. Pour melted butter and then stir mixture until no longer sticks to your hands. Presarm little flour, cover the bowl with a towel and keep it in a warm place to rise in volume (at least twice). Divide dough into 2 or 3 pieces depending on size of pan will bake cakes ver. On a flatbed greased with oil or melted butter stretch dough. Over this we preasara nuts mixed with Nesquik. Then run the dough and pressed edges to not get nuts. Put the cake in the pan and leave it to rise another 10 -15 minutes. Dam cakes preheated oven at 180 ° C for 45 min. When out of the oven ii ii Brush with egg and powdered sugar. Pound Cake with nuts INGREDIENTS: 1 kg flour 500 ml of milk 1 packet of butter / margarine 50 g yeast Sugar 400 g 500 g chopped walnuts 1 sachet vanilla sugar 5 eggs 1 pinch salt 2 tablespoons Nesquik 2 tablespoons lemon juice zest of one lemon 1 tablespoon rum

Rava pies - sweet cheese and raisins Preparation time: 35 min Cooking Time: 45 min Ready in: 1 hour 20 minutes INGREDIENTS: For the dough 250 g flour 150 g butter 1 egg For the filling 500 g fresh cheese 50 g butter 1 packet of baking powder 4 -5 tablespoons sugar 1 packet vanilla sugar 100 g raisins 2 -3 tablespoons rum 1 tablespoon lemon juice 4 eggs 1 tablespoon lemon zest 1 egg COOKING: 1. Mix flour with 100 ml of cold water from the refrigerator, a pinch of salt, egg and diced cold butter. It is quickly kneaded, and then covered with a transparent foil and left in a refrigerator for 2 hours. Raisins are cleaned, washed, dried and sprayed with rum. 2. For the filling, fresh cheese was passed and mix with butter cream rubbed, beaten eggs with sugar and vanilla sugar. Add baking powder off with lemon juice, lemon zest and raisins. 3. The dough is divided into two. Spread a thin sheet of 4 -5 mm and place in greased with butter and dusted with flour, then add the filling, and topped it with another sheet of dough stretched from the rest. 4. Bake in a hot oven, heat for 40 -45 minutes. 10 minutes before being ready, grease yolk.

Method: put flesh cooked with onion and carrot in about 7 liters of water. The fire quickly and give the foam. After you remove all soft foam gives the fire, and leave about 3 hours. Sign that the meat is cooked when it falls off the bone (really shows the lower leg). Then add salt to taste. Must remain about a third of the water after boiling. After cooking, the meat is removed, allowed to cool, then cut pieces and put into pots (bowls, trays, etc). It can put boiled carrots, sliced. . . when the water gets warm flesh that was put into it garlic and carrots and onions out. The last operation before putting in pots is "Vinturarita" (ie water moves from one pot to another by about 3 times to "rinse"). Then the water passes through the strainer and place in dishes with meat and let it cool. Bon appetite! Turkey trotters Ingredients: For 5 servings turkey legs 2 pcs sea salt 2 mocovi 1 parsley a parsnip a white onion with skin on a ridge of celery 2 cloves of garlic 10 green or white peppercorns garlic

Method: Boil potatoes with chicken and carrots. After boiling the dried potatoes cut as tiny little fingernail, carrots and cucumbers into small pieces and the kind of potatoes. Chicken breast cut into cubes but not in the form of stripes is as big or as ele. . se mix all together, and she gets you prefer cucumbers, potatoes and carrots. 5 mayonnaise is made from raw eggs, hard boiled 5 will find cool about 30 minutes then mix with all other ingredients. Boeuf salad with chicken breast Ingredients: 2. 5 kg potatoes, 500 grams of carrot, cucumber, pickled 1. 3 Kg, 1. 8 kg chicken (I always get fresh with bone and skin), 10 eggs, 1 liter of oil, one jar of mustard tecuci sweet, half a lemon. Serving mode: Serve cold.

ENJOY YOUR MEAL!