New recipes

Estonian Kringel with poppy seeds

Estonian Kringel with poppy seeds


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.

Dissolve the yeast in a little warm milk, a teaspoon of sugar and a tablespoon of flour.

Leave until it swells.

In a bowl put flour, egg, sugar, salt, mayonnaise and gradually add the warm milk, in which we dissolved the butter.

Knead until it becomes a non-sticky dough.

Leave to heat for an hour.

After it has grown, it spreads a rectangular leaf 1 cm thick.

Make a mixture of butter kept at room temperature, sugar, cinnamon, cocoa and poppy seeds (optional).

Grease the sheet with this mixture, from which stop a tablespoon for greasing on top.

Roll the sheet and cut it lengthwise with a knife, leaving one end uncut.

It intertwines, twisting carefully.

The ends are joined, thus forming a crown.

Grease the top with the rest of the filling.

Move to a tray lined with baking paper.

Let it grow for another 20-30 minutes, then bake on medium heat for 25-30 minutes.

PS. It's not burnt ... but it has this color of cocoa and poppy


Estonian Kringel with Poppy - Recipes

Poppy seed cake. A dessert recipe, perfect to start the day. Ingredients for six people

125 grams of almonds (vegetable drink)

80 ml of sunflower oil

80 grams of poppy seeds

peel a lemon and powdered sugar.


Estonian Kringel with Poppy - Recipes

Poppy seed cake. A dessert recipe, perfect to start the day. Ingredients for six people

125 grams of almonds (vegetable drink)

80 ml of sunflower oil

80 grams of poppy seeds

peel a lemon and powdered sugar.


Put the flour in a large bowl and add salt and sugar. Mix well. Melt the butter in a pan, together with the milk and then remove from the heat.


Pour everything into the flour bowl and put the beaten egg. Mix until you get a thick dough.


Let the crust rise for 30 minutes in a bowl greased with oil and covered with aluminum foil.


Then take the crust and knead well on the flour bed.


Spread a sheet (type A3) on which to distribute the dried fruit. Roll and knead once more for 2-3 minutes until the fruits are evenly distributed.


Divide the crust into 12 round shapes and equal to a bun.


In a large tray put a baking sheet on which to place the 12 dough buns and cover again with aluminum foil. Keep warm for 30 minutes.


Preheat the oven to 200 degrees Celsius.


For decoration we prepare like this:


-Put 4 tablespoons of flour and add 6 tablespoons of milk. Stir until you get a not very thick dough. Put it in a cone and decorate the pastures in the shape of a cross.


Put them in the hot oven and leave them for 15-20 minutes until they turn golden.


After taking them out of the oven, prepare the syrup with which to grease the pastries.


Prepare as follows: in a small bowl heat honey or sugar syrup and pour over hot pastries.

There are some Easter eggs that will become the stars of the Easter holiday if you have them on the table.

Good appetite!
They can be cut in half and greased with vanilla cream or chocolate


Estonian Kringel

Heat the milk (it should be hot not hot) and dissolve the yeast together with the sugar.

Add the butter at room temperature, the egg yolk, the flour and start kneading until the dough is hard. Leave to rise for about 2 hours (until it doubles in volume).

Separately, prepare the mixture for greasing: mix the butter, sugar and cinnamon.

Sprinkle the flour on the work surface and spread a sheet of dough.

Grease the sheet with the mixture for greasing (put a little aside so you can grease on top).

We roll the sheet and with a well-sharpened knife we ​​cut it long, leaving an uncut end.

It is woven starting from the uncut end, with the cut side facing outwards. Combine the ends and grease on top with the mixture set aside.

Place in a tray lined with baking paper (or greased with butter and lined with flour) and put in the preheated oven at 180 degrees for 20 minutes.


Simona's World

A new moon, a new delicious challenge The brave chef! This month Cristina challenged us to a goodness of gugluf with lemon and poppy seeds. I chose to make the quantity in half, for a smaller shape, enough for us. It was a treat.

Ingredient:
1 lemon
125 g margarine
75 g old
3 eggs
200 g flour
1/2 sachet baking powder
50 ml liquid cream
2 tablespoons tuica
40 g mac
125 g old powder

15 comments:

Quickly cut a slice of this goodness for me too.
Kiss

Alina I think it's over a long time ago, if she doesn't have a picture in the section)
I realize it was super delicious :) Kisses

It looks super-extra-fantastic !! The taste to match! Many kisses

Wow, how good it looks! I think spring has come to you to have your violins. Pup!

It's great for you too !! Cute kisses !!

A delight! I really like the poppy and lemon cake.

What goodness, what a combination of flavors! I think I steal the recipe too, but I have to steal the form as well. I never managed to get one :(
but I have to go with you to get one to make this guguluf goodness :))))
muah!

Wonderful! I give the coffee and you give me a slice of this fragrant goodness!

@Alina, a slice is yours. Many kisses
@Mihaela, you're right :) After I finished this goodness, some guests appeared .. and in the end there was nothing left to pose :))) Kisses
@Alex, thank you, thank you! Kiss
@Milica, thank you! It's the garden violins :) Kisses
@Adela, thank you! Kiss with pleasure
@Cristina, I haven't tried the combination so far ... but it's very successful! Kiss
@Laurici, my mother brought me the form when she went to her sister in It. Here I saw some cute silicone .. If I see something, I'll let you know :) Kisses
@Teo, it's done. :) Many kisses
@Haplea, thank you!

Well, if Teo gives you coffee, you a slice of guguluf, then I'm lucky and I'm getting ready to go to you.
Kiss!

@Maria, I look forward to seeing you! :) Many kisses

How beautiful it turned out and how fluffy. Bravo!

I love this combination to the fullest. )

@Rocsy, thanks! Kiss
@Adina, I discovered it now and I really liked it! Kiss


Estonian Kringel

Heat the milk (it should be warm not hot) and dissolve the yeast together with the sugar.

Add the butter at room temperature, the egg yolk, the flour and start kneading until the dough is hard. Leave to rise for about 2 hours (until it doubles in volume).

Separately, prepare the mixture for greasing: mix the butter, sugar and cinnamon.

Sprinkle the flour on the work surface and spread a sheet of dough.

Grease the sheet with the mixture for greasing (put a little aside so you can grease on top).

We roll the sheet and with a well-sharpened knife we ​​cut it long, leaving an uncut end.

It is woven starting from the uncut end, with the cut side facing outwards. Combine the ends and grease on top with the mixture set aside.

Place in a tray lined with baking paper (or greased with butter and lined with flour) and put in the preheated oven at 180 degrees for 20 minutes.


Foodstory interviews: Ana Maria Ciolacu, a blogger who conquered the whole world with her recipes (justlovecookin.com)

Foodstory continues the "People Behind Blogs" interview series. I talked to Ana Maria Ciolacu, a young woman who lives in Italy, but who conquered the whole world with her cooking blog. He translates his recipes and has thousands of shares on social networks. The passion for cooking intertwines with that for photography, and the results are amazing.

Ana MariaCiolacu has a blog that you have to follow - justlovecookin.com. Not only will she captivate you with the absolutely amazing pictures of the goodies she cooked, but also the simple and practical recipes will awaken your appetite for cooking. We asked him for some advice and tried to steal some secrets from his kitchen.

When and why did you choose to make a culinary blog? What does food mean to you?

I have always been passionate about the culinary art and I tried to discover the gastronomic culture of all the countries where I lived or where I only arrived on vacation. It's amazing how much a story, tradition and history can proudly carry a simple dish.

For me, food is much more than a physiological necessity. I really believe in the phrase "You are what you eat!" , because I will always prefer quality over quantity. It may seem trivial, but I really feel less energetic when I eat breakfast in a hurry, eating with a cookie, compared to the days started with cereals, almonds, seeds and dehydrated fruits.

Besides the nutritious qualities, for me food is a way to socialize, to know certain cultures better, but first of all, to share love with those who sit at my table. I give a lot of importance to the appearance of food, cutlery and arrangement. For me, every meal of the day is a special moment.

Tea or coffee? What is your favorite breakfast drink?

Definitely black tea & hellip, with bergamot flavor. Sometimes I also drink coffee for breakfast, but I love to start my day enjoying a quality aromatic tea.

Wine or beer in the evening, at dinner?

Even if I commit a sacrilege, and connoisseurs and lovers of good wine will rise from

eyebrow, I will take the risk to say that I almost never drink alcohol. Sometimes I empty a bottle of wine over a steak in the oven, but never in the glass. It's not an exaggeration or something I imposed on myself, because once every 1-2 years, I can have a drink with friends, but it doesn't particularly appeal to me.

What do you never miss from the table / kitchen?

You made me smile, because I had never asked myself that question. The answer comes instantly: the ubiquitous Parmesan. I live in Italy, so I eat pasta almost every lunch, and I don't know if I would last more than three days without eating a portion of pasta with ragu, tomato sauce or even aglio olio e peperoncino, all obviously enriched by a rain generous of parmesan. The same goes for risotto, tortellini, ravioli and more & hellip These dishes are not complete until they are scented with a little Parmesan. Not to mention that I live exactly in the area where the best Parmesan cheese is made in the world.

What are the recipes (or pictures) on the blog that you are most proud of? What would you recommend to foodstory readers?

I am very proud of the recipe by Estonian Kringel, which in a few months since its publication, has collected almost 50,000 clicks, has been distributed on Pinterest thousands of times and has been tried by over 400 blogs around the world and by dozens of friends. He had and continues to have simply incredible feedback. I translated it into Spanish, French, English, Turkish and Italian, for those who asked for it. It was an avalanche of people who tried it, always with excellent results. It's a kind of cinnamon roll, very popular in Estonia, presented in a very interesting way, more like a work of art. You will be surprised to see how easy it is! I see now that he is following in the footsteps of the 2 Minutes Chocolate Mug Cake recipe, which is actually a cake made in a cup, from some ingredients that we always have at home, baked in just 2 minutes in the microwave.

And my favorite recipe, the revelation of 2011, as I like to call it, is bread that does not require kneading. I would say take a look, I promise it will change your life! :)

What was the biggest culinary failure?

2 years ago, I tried a cake with pumpkin and almonds, according to a recipe that did not convince me from the beginning. It turned out to be a rather strange thing, much too soft, which was never going to solidify, and which I threw away, because it had no chance of becoming edible. :)

What is the most beautiful memory related to food / drink?

I will always remember the first baklava I made from head to tail, without ready-made sheets, which I do not use. After I stretched with an oklava (a very thin and long twister) 45 sheets thinner than the sheet of paper, and followed word for word the instructions of a Turkish grandmother for the best baklava recipe, and I announce that it is not flower to the ear, I served it to my Turkish friends at a lunch prepared by me on a holiday. The dessert was this baklava, with which if I had failed I would have remembered in another way. They were all so excited, and ate so much that we were ecstatic. :) I received countless compliments and questions, and I am praised today for my baklava. I've done it many times since then, and it's been just as successful every time.

The country / place where you tasted the best food and you would recommend us to go

Undoubtedly in Turkey & hellip Maybe I'm subjective, because I love Istanbul. It is the city of my soul, old Constantinople, with all its troubled and intriguing history. Turkish gastronomic culture is one of the richest in the world, all coming from the flourishing period when the Ottoman Empire came to dominate almost everyone. When no other lands were conquered, tulips were planted, painted, danced, and chefs from all over the world invented new foods in the Ottoman saray.

For this reason, Turkish cuisine is extremely colorful, with Asian, Mediterranean, Caucasian, Baltic, European, Middle Eastern, etc. influences. An empire that lasted 7 centuries could give humanity only an infinity of delicacies. Did you know that sarmales are an Ottoman invention and not a Romanian one, right? They are called "sarma", from where the name was taken in Romanian. I wholeheartedly recommend you to visit Turkey, especially Istanbul, and hear the heartbeat of this metropolis with 14 million inhabitants, which you will fall in love with if you have the opportunity to know it in all its simplicity, with its nuances and scents.

If you were to eat only one dish for a year, what would you choose?

Homemade tagliatelle with a good ragu, made by me! I could only eat this my whole life, I love them & hellip I think it's the only way I can't get bored no matter how much I eat.

In the restaurant whose famous chef would you like to eat?

I would like to have dinner in the chef's restaurant Paul Bocuse, "le dieu vivant", a place that boasts 3 Michelin stars since 1965. and I will do it! I hope to be able to get there soon, even if the problem is not the road to Lyon, but the fact that meals are reserved months in advance. It's a culinary experience that I want to live before the world loses perhaps the most valuable hobby, which is now more than 80 years old, but which still walks daily between meals and talks to customers.

What personality would you like to cook for? (regardless of its field of activity). Why?

I never thought about that & hellip But if I had the opportunity to choose, I think I would be happy to cook for Meryl Streep. Without any connection to the movie "Julie and Julia", I admire her incredibly much in general.

You won first place at the culinary bloggers gala, in the category & ldquocea best photo & rdquo. What did this award mean to you?

Yes, and I am proud of that because this award was the first official appreciation, let's say, of my work. I started left-handed, but with a great desire to learn more, and after a year of daily practice, online profile courses, and many photography books, I began to be satisfied with the results. Sometimes I can be stressful with myself, but I think that's a good thing. I still have a lot to learn, and I know for sure that I will never stop informing myself and learning more about this art. This year I also plan a photography course. This first place proved to me that sometimes I underestimate myself, and I get stuck in details, forgetting to look at the whole thing. It was like a sleeve pull, a reward for the work done so far. From time to time we also need a good grade to feel motivated to continue.

What photo equipment do you use? Do you use studio light or shoot in natural light? Or both?

I use a DSLR, Canon 600D, along with 4 lenses, the classic Canon 50 mm, a Tamron 90 mm macro, for travel posts I use a super wide angle Sigma 10-20 mm, and another kit lens that remains on the bottom of the backpack usually because I'm in love with the first two. But I don't know what I would do without tripod, I can't imagine life without him. I have a quality one, which is quite hard, so I can't take it with me everywhere, and I suffer for it. I think I will buy another smaller and easier one for travel. I prefer to photograph everything in natural light, without a shadow of a doubt. But sometimes this is not possible, such as in winter, when it is almost dark even during the day, for a good part of this season that I have never managed to love. Then I take out the heavy artillery, namely a softbox 60x60, with 500 W reflectors, accompanied by reflective panels. But pictures with studio lights are not among my favorites, not even when I see them taken by professionals. Artificial light is observed, or at least I have a problem with it and I am too demanding, but I avoid the spotlights as much as possible.

What do the top 3 most interesting culinary sites / blogs in the world look like in your vision?

Many famous chefs say that music inspires them in the kitchen. How is it for you? Do you listen to music while cooking? Something special?

I didn't try to cook while listening to music, maybe just by accident, but I didn't notice anything. I prefer to cook quietly, which for me is an essential element. My thoughts and memories inspire me more than anything that could distract me from this. But I'll try to cook by listening to my favorite music, and I'll tell you if it inspired me.

What do you think about the saying "men are the best cooks"?

While for most women cooking is a fundamental thing, for men it is an intriguing experience. The statistics show this clearly, I don't need to say it myself or anyone else. I tend to agree with this saying, but not because men would really cook better, but because when a man is in charge of a kitchen, so he's having a good time, he manages to manage everything much better, which is not easy. . In order to be able to control the kitchen of a restaurant, it takes much more than "cooking well". It takes a lot of emotional strength, patience, resistance to extreme stress and physical endurance to be able to stay calm after hours of standing in an environment where it reaches 40 & degC. Another extra point would be the creativity that men show, especially when it comes to exotic foods, new flavors, unique combinations. In my opinion, it is a very demanding job for a woman, and I really admire those who manage to become chefs.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Foodstory interviews: Ana Maria Ciolacu, a blogger who conquered the whole world with her recipes (justlovecookin.com)

Foodstory continues the series of "People Behind Blogs" interviews. I talked to Ana Maria Ciolacu, a young woman who lives in Italy, but who conquered the whole world with her cooking blog. He translates his recipes and has thousands of shares on social networks. The passion for cooking intertwines with that for photography, and the results are amazing.

Ana MariaCiolacu has a blog that you have to follow - justlovecookin.com. Not only will she captivate you with the absolutely amazing pictures of the goodies she cooked, but also the simple and practical recipes will awaken your appetite for cooking. We asked him for some advice and tried to steal some secrets from his kitchen.

When and why did you choose to make a culinary blog? What does food mean to you?

I have always been passionate about the culinary art and I tried to discover the gastronomic culture of all the countries where I lived or where I only arrived on vacation. It's amazing how much a story, tradition and history can proudly carry a simple dish.

For me, food is much more than a physiological necessity. I really believe in the phrase "You are what you eat!" , because I will always prefer quality over quantity. It may seem trivial, but I really feel less energetic when I eat breakfast in a hurry, eating with a cookie, compared to the days started with cereals, almonds, seeds and dehydrated fruits.

Besides the nutritious qualities, for me food is a way to socialize, to know certain cultures better, but first of all, to share love with those who sit at my table. I give a lot of importance to the appearance of food, cutlery and arrangement. For me, every meal of the day is a special moment.

Tea or coffee? What is your favorite breakfast drink?

Definitely black tea & hellip, with bergamot flavor. Sometimes I also drink coffee for breakfast, but I love to start my day enjoying a quality aromatic tea.

Wine or beer in the evening, at dinner?

Even if I commit a sacrilege, and connoisseurs and lovers of good wine will rise from

eyebrow, I will take the risk to say that I almost never drink alcohol. Sometimes I empty a bottle of wine over a steak in the oven, but never in the glass. It's not an exaggeration or something I've imposed on myself, because once every 1-2 years, I can have a drink with friends, but it doesn't particularly appeal to me.

What do you never miss from the table / kitchen?

You made me smile, because I had never asked myself that question. The answer comes instantly: the ubiquitous Parmesan. I live in Italy, so I eat pasta almost every lunch, and I don't know if I would last more than three days without eating a portion of pasta with ragu, tomato sauce or even aglio olio e peperoncino, all obviously enriched by a rain generous of parmesan. The same goes for risotto, tortellini, ravioli and more & hellip These dishes are not complete until they are scented with a little Parmesan. Not to mention that I live exactly in the area where the best Parmesan cheese is made in the world.

What are the recipes (or pictures) on the blog that you are most proud of? What would you recommend to foodstory readers?

I am very proud of the recipe by Estonian Kringel, which in a few months since its publication, has collected almost 50,000 clicks, has been distributed on Pinterest thousands of times and has been tried by over 400 blogs around the world and by dozens of friends. He had and continues to have simply incredible feedback. I translated it into Spanish, French, English, Turkish and Italian, for those who asked for it. It was an avalanche of people who tried it, always with excellent results. It's a kind of cinnamon roll, very popular in Estonia, presented in a very interesting way, more like a work of art. You will be surprised to see how easy it is! I see now that he is following in the footsteps of the 2 Minutes Chocolate Mug Cake recipe, which is actually a cake made in a cup, from some ingredients that we always have at home, baked in just 2 minutes in the microwave.

And my favorite recipe, the revelation of 2011, as I like to call it, is bread that does not require kneading. I would say take a look, I promise it will change your life! :)

What was the biggest culinary failure?

2 years ago, I tried a cake with pumpkin and almonds, according to a recipe that did not convince me from the beginning. It turned out to be a rather strange thing, much too soft, which was never going to solidify, and which I threw away, because it had no chance of becoming edible. :)

What is the most beautiful memory related to food / drink?

I will always remember the first baklava I made from head to tail, without ready-made sheets, which I do not use. After I stretched with an oklava (a very thin and long twister) 45 sheets thinner than the sheet of paper, and followed word for word the instructions of a Turkish grandmother for the best baklava recipe, and I announce that it is not flower to the ear, I served it to my Turkish friends at a lunch prepared by me on a holiday. The dessert was this baklava, with which if I had failed I would have remembered in another way. They were all so excited, and ate so much that we were ecstatic. :) I received countless compliments and questions, and I am praised today for my baklava. I've done it many times since then, and it's been just as successful every time.

The country / place where you tasted the best food and you would recommend us to go

Undoubtedly in Turkey & hellip Maybe I'm subjective, because I love Istanbul. It is the city of my soul, old Constantinople, with all its troubled and intriguing history. Turkish gastronomic culture is one of the richest in the world, all coming from the flourishing period when the Ottoman Empire came to dominate almost everyone. When no other lands were conquered, tulips were planted, painted, danced, and chefs from all over the world invented new foods in the Ottoman saray.

For this reason, Turkish cuisine is extremely colorful, with Asian, Mediterranean, Caucasian, Baltic, European, Middle Eastern, etc. influences. An empire that lasted 7 centuries could give humanity only an infinity of delicacies. Did you know that sarmales are an Ottoman invention and not a Romanian one, right? They are called "sarma", from where the name was taken in Romanian. I wholeheartedly recommend you to visit Turkey, especially Istanbul, and hear the heartbeat of this metropolis with 14 million inhabitants, which you will fall in love with if you have the opportunity to know it in all its simplicity, with its nuances and scents.

If you were to eat only one dish for a year, what would you choose?

Homemade tagliatelle with a good ragu, made by me! I could only eat this my whole life, I love them & hellip I think it's the only way I can't get bored no matter how much I eat.

In the restaurant whose famous chef would you like to eat?

I would like to have dinner in the chef's restaurant Paul Bocuse, "le dieu vivant", a place that boasts 3 Michelin stars since 1965. and I will do it! I hope to be able to get there soon, even if the problem is not the road to Lyon, but the fact that meals are reserved months in advance. It's a culinary experience that I want to live before the world loses perhaps the most valuable hobby, which is now more than 80 years old, but which still walks daily between meals and talks to customers.

What personality would you like to cook for? (regardless of its field of activity). Why?

I never thought about that & hellip But if I had the chance to choose, I think I would be happy to cook for Meryl Streep. Without any connection to the movie "Julie and Julia", I admire her incredibly much in general.

You won first place at the culinary bloggers gala, in the category & ldquocea best photo & rdquo. What did this award mean to you?

Yes, and I am proud of that because this award was the first official appreciation, let's say, of my work. I started left-handed, but with a great desire to learn more, and after a year of daily practice, online profile courses, and many photography books, I began to be satisfied with the results. Sometimes I can be stressful with myself, but I think that's a good thing. I still have a lot to learn, and I know for sure that I will never stop informing myself and learning more about this art. This year I also plan a photography course. This first place proved to me that sometimes I underestimate myself, and I get stuck in details, forgetting to look at the whole thing. It was like a sleeve pull, a reward for the work done so far. From time to time we also need a good grade to feel motivated to continue.

What photo equipment do you use? Do you use studio light or shoot in natural light? Or both?

I use a DSLR, Canon 600D, along with 4 lenses, the classic Canon 50 mm, a Tamron 90 mm macro, for travel posts I use a super wide angle Sigma 10-20 mm, and another kit lens that remains on the bottom of the backpack usually because I'm in love with the first two. But I don't know what I would do without tripod, I can't imagine life without him. I have a quality one, which is quite hard, so I can't take it with me everywhere, and I suffer for it. I think I will buy another smaller and easier one for travel. I prefer to photograph everything in natural light, without a shadow of a doubt. But sometimes this is not possible, such as in winter, when it is almost dark even during the day, for a good part of this season that I have never managed to love. Then I take out the heavy artillery, namely a softbox 60x60, with 500 W reflectors, accompanied by reflective panels. But pictures with studio lights are not among my favorites, not even when I see them taken by professionals. Artificial light is observed, or at least I have a problem with it and I am too demanding, but I avoid the spotlights as much as possible.

What do the top 3 most interesting culinary sites / blogs in the world look like in your vision?

Many famous chefs say that music inspires them in the kitchen. How is it for you? Do you listen to music while cooking? Something special?

I didn't try to cook while listening to music, maybe just by accident, but I didn't notice anything. I prefer to cook quietly, which for me is an essential element. My thoughts and memories inspire me more than anything that could distract me from this. But I'll try to cook by listening to my favorite music, and I'll tell you if it inspired me.

What do you think about the saying "men are the best cooks"?

While for most women cooking is a fundamental thing, for men it is an intriguing experience. The statistics show this clearly, I don't need to say it myself or anyone else. I tend to agree with this saying, but not because men would really cook better, but because when a man is in charge of a kitchen, so he's having a good time, he manages to manage everything much better, which is not easy. . In order to be able to control the kitchen of a restaurant, it takes much more than "cooking well". It takes a lot of emotional strength, patience, resistance to extreme stress and physical endurance to be able to stay calm after hours of standing in an environment where it reaches 40 & degC. Another extra point would be the creativity that men show, especially when it comes to exotic foods, new flavors, unique combinations. In my opinion, it is a very demanding job for a woman, and I really admire those who manage to become chefs.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Bread, bakery, pastry - 455 recipes

Bread recipes and bakery and pastry products (puff pastry, dough, etc.), which can be made both at home and in professional bakeries.

Încă din antichitate, pâinea s-a făcut sinonimă cu hrana, lansându-se formule ca: „pâinea noastră cea de toate zilele" sau „pâinea se câştigă cu sudoarea frunţii" etc. Nu întâmplător. Cerealele au un ciclu de vegetaţie scurt (câteva luni), se cultivă uşor în condiţii climatice foarte diferite si conţin majoritatea trofinelor necesare omului, într-o formă concentrată. Ele au fost şi sunt alimentul de bază al omului de pe multe meridiane ale globului. Pâinea de exemplu, acoperă 30-50 % din nevoile calorice ale omului.

Separarea cerealelor folosite în hrana omului, din circa 3.900 de specii de graminee, s-a produs cu circa şase milenii inaintea erei noastre. Cultivarea lor a început însa abia in neolitic, adică trei mii de ani mai târziu cand s-a inventat şi plugul. Iar cultivarea cerealelor a permis omului să treacă de la viaţa nomadă, de culegător al hranei din natură, la cea stabilă si de producător activ al bunurilor alimentare. La început s-au cultivat gâiul, orezul, orzul, care se consumau fierte. Omul a învăţat însă cu timpul să le sfărâme şi să le prepare sub forma unei paste, pe care o cocea rudimentar pe pietre sau în spuză. Inventivitatea a dus la descoperirea şi folosirea aluatului dospit. Acest procedeu se folosea înca din mileniul al doilea înaintea erei noastre. Era cunoscut de egipteni, greci, evrei şi romani. Selectarea graului şi a făinii a început să facă distincţia între clase. La romani, în timp ce patricienii consumau pâine albă, plebea avea parte de pâine neagră. Ei considerau însa că aceasta este „izvor de putere" şi cu siguranţă nu greşeau. Vedeţi mai jos valori nutritive orientative care cuprind calorii, glucide, lipite, protide pentru diverse sortimente de pâine.


Culinary news with a similar topic:

Muraturi asortate

Gem sau dulceata de caise

Sos de roșii pentru paste la borcan, pentru iarnă, rețetă video

Dulceata – gem – de coacaze negre

Gem de capsuni fara zahar

Compot de cireșe pentru iarnă

They tried this recipe:

Leave an answer Cancel reply

19 comentarii la Orange – sau lemon – curd

Mmmmmm… bunatate perfecta. Deci nu poti sa descrii in cuvinte gustul.
Atata de fin si cremos… LOVE IT!
Nu mai stati pe ganduri ca merita incercat. E cea mai buna crema care am gustat-o vreodata. Serios, nu puteam sa ma opresc de mancat… chiar goala, atata de buna ii.

Multumesc draga Laura, cautam aceasta reteta dar nu stiam cum ii zice. Prima data am gustat lemon curd-ul acuma cateva luni la o prietena, si cum o savuram putin cate putin, ca sa nu se termine :)) – a venit micuta Leea si mi-a mancat toata crema zicand „Las ca te ajut eu ca a mea am mancat-o deja. E asa buna.” :))


Video: Cinnamon Braid Bread - Estonian Kringle (June 2022).


Comments:

  1. Talkis

    Author, read comments, all spam

  2. Nevin

    Do you have migraines today?

  3. Botewolf

    Agree, it's remarkable information

  4. Tele

    I apologise, but, in my opinion, you commit an error. I suggest it to discuss. Write to me in PM, we will communicate.

  5. Berdy

    You are not right. Let's discuss it. Write to me in PM, we will communicate.



Write a message