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Childhood cakes

Childhood cakes


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The other day I had a very dangerous emotional load !!!
Among many other memories, there were those cakes that our mother used to make for us when we had a craving for something sweet, which are smaller, you don't know what it's about and I don't think they were made in all regions of the country; let me tell you how they are made.

  • 500 g flour
  • 1 teaspoon salt
  • 1 cube of yeast
  • 1 cup warm milk
  • powdered sugar for garnish
  • 3-4 tablespoons oil
  • frying oil

Servings: 6

Preparation time: less than 90 minutes

RECIPE PREPARATION Childhood cakes:

We make a bread dough from flour, salt, yeast dissolved with a little warm milk, mix by adding a little milk until it becomes a sticky dough, sprinkle with a little oil, knead until it no longer clings and let it grow covered

Break the dough into pieces, flatten it in the palms or with a rolling pin until the cake reaches the thickness of a finger (not too thick), put the cake in a lot of hot oil, fry it on both sides, remove it from the plate and sprinkle with sugar powder; I also put some Parmesan.

They can be served with a cup of milk or yogurt


& # 8220The lust for Romania & # 8221 and the taste of Camelia's childhood. At 27 (!) In love with traditional cuisine

Dear ones, I want to tell you that the proposal to prepare this recipe is, in fact, an invitation to make a short culinary trip to Moldova! Specifically, I take you with me through my childhood memories, because these little people have the taste of childhood spent at home, in Neamț County”, Camelia Căpitanu begins the story of the present dumbbells. I had seen them on her Facebook page and they reminded me so clearly of their enticing smell and their unmistakable taste. I knew she really liked Romanian cuisine, so I invited her to a glass of wine (from us) at her corners.

I also wrote about Camelia's online show, Captain in the Kitchen, but recently, the second season started with "Romania's appetite", she says & # 8211 traditional recipes presented in the new project "Culinary Journey" . He chose the dumplings for the reason explained above and there will be similar ones because, like us, he believes that if we, the younger generation, continue to cook them, we will keep alive all these authentic feelings.

Come on, sit down with us at the table, because we will enjoy a Romania on a plate, with aromas picked from the parts of Moldova and reached Maramureș”, Invites the captain of the service to the pot in which the dumplings are boiling.
I knew she was very young and I was even more amazed at how she tells and cooks old recipes. “27 years old”She laughs when I ask her slightly intrigued how old she is. I roll my eyes and she's just as surprised that I'm surprised. And she starts to explain about the place of Romanian dishes in her show: “I have always associated the taste of a dish with memories and moments I have lived, and when I taste an authentic Romanian dish, I feel that I almost bring dear places from Romania! We launched the second season of the show, with a culinary trip to Moldova. ” (As the idea of ​​the show is also about the family meal and she always has guests who help her and then eat together, this time, Monica and Nicolai Tand and their children came to the table. And the recipe step by step can be followed by accessing the video link from her facebook page.

I think that we, as Romanians, when we taste a traditional specialty & # 8211 whether it is reinterpreted or not, we not only feed our appetite for something good, but especially we get closer again to the values ​​and traditions of the nation, which we carry anyway in our nature. And I have such a suspicion that if we stop a little from the rush of the times we live in, we will see that we all crave Romania: the smell of boiled milk in the kettle, the pies baked in the clay oven, the cakes baked on the stove, the sarmales prepared for the holidays - and especially, we seem to hear again the voice of our grandparents calling us to dinner. Each dish is accompanied by a memory, of the grandparents or of the mother who prepared them with great pleasure. That's why we love Romanian cuisine so much, because it tasted some of our most beautiful years.! ”, She concludes absolutely charming.
And on an optimistic note, that we are talking about love, family, beautiful memories, we leave our worries aside and "instead of letting ourselves be troubled by thoughts, we better knead a good dough of dumplings!".

Moldovan dumplings with urda and dill, telemea and green onions

It took
3 eggs
600 g white flour
Salt
Water approx. 200 ml. You make friends with the dough and he tells you if he wants to drink more!
3 tablespoons oil
Filling
Urda and dill: 300 g urda, 3 eggs, salt, pepper, dill
Telemea and green onions: 300 g dried telemea, well drained, 2 eggs, salt, pepper, green onions. You can find the complete recipe in the next issue (104) of our magazine.


UPDATE & # 8211 for those who started a natural Mayan culture

I have explained here in detail how to make natural mayonnaise from water and flour.

Because in the first 7-10 days you have to throw away 2/3 of it every day, I thought I would give you a solution to use this immature mayo for something. Breads, donuts or pizza tops cannot be molded from it yet because the yeast is insufficiently developed. In the jar you will always have 300 g of natural mayonnaise from which to keep 100 g for feeding and the remaining 200 g is discarded. But here we can make a simple glue dough using the 200 g of immature mayonnaise that we do not need for the actual culture. In the box with ingredients below you will also find this variant and in the preparation steps we also included the method with immature mayonnaise.

From the quantities below result 8 such sticks or cakes without yeast. You can multiply the ingredients as needed.


Pale, childhood cookies

When it starts to boil, remove from the heat and pour over 100 g of chocolate. Leave it for 5 minutes to melt the chocolate.

Mix with a spatula until the two ingredients are homogeneous.

Leave it to cool for at least 2 hours in the refrigerator.

In the meantime we will prepare the dough.
Mix the butter that you have kept out of the fridge enough to reach room temperature.

Add powdered sugar, vanilla sugar, a pinch of salt and vanilla essence. Incorporate the sugar into the butter with a spatula, then mix the composition.

Gradually add the 4 eggs, stirring constantly, making sure each egg is well incorporated into the butter. Add the flour in 2 tranches, mix with a spatula until incorporated and finally mix.

You will get a soft dough.

Transfer it to a round-ended bag. On a tray lined with baking paper, you will make piles with a base diameter of 4-5 cm, with a distance of 5-6 cm between them to allow them to grow.

With your finger soaked in water, flatten the tips of the weights.
Place the tray in the preheated oven at 180 degrees for 12 minutes. 4-5 trays will come out.

Allow to cool slightly and then move to the bottom.

Using the Bain-Marin technique, in a bowl over the water, melt 100g of chocolate, mixing with a spatula.

Transfer the chocolate icing to a very fine-tipped pouch or plastic / paper cone and ziz-zag the front of the cookies.

Allow the glaze to harden completely, at least 30 minutes, in a cool place.
Take the chocolate out of the fridge and mix until it becomes creamy.

Transfer the cream to a round-tipped pouch. Pour half of the nut-sized piles of cookies.

Cover with the other half lightly.

The cookies are kept in a cool place.

They will become more and more fragile over time.

Recipe video PALEURI, CHILDREN'S JAMS lower:


Yogurt and cheese cakes & # 8211 simple and tasty recipe without yeast

If you like cakes, then you must try this recipe. As the dough does not contain yeast, it should not be left to rise. Prepare the dough, form the cakes and fry them immediately. Good luck with that!

Ingredients for cakes:

  • 1 cup plain yogurt, 2 teaspoons salt
  • 1/2 teaspoon sugar, 1/2 teaspoon baking powder
  • 2 cups wheat flour, 2 dogs grated cheese
  • Garlic
  • Sunflower oil for frying

Method of preparation:

To weigh the ingredients I used a 250 ml cup.

Mix the salt with the sugar and baking powder. Separately, mix the yogurt with the wheat flour and a cup of grated cheese. After mixing these ingredients well, add the mixture of salt, sugar and baking powder.

Knead the dough, which we then divide into 5 equal parts. Spread each piece of dough in a thin cake. Grated cheese, divide it into 5 and sprinkle it in the middle of each cake.

Fold the dough to cover the cheese, then shape it again. Form the cakes again.

Put sunflower oil in a pan on the fire. Wait for the oil to heat up, then start frying the cakes. We can throw a little dough in the pan to check if it is hot enough.

Fry the cakes one by one, on both sides, until well browned.

If the cakes absorb too much oil, after removing them from the pan we put them on a paper towel. It will absorb the oil.

Crush a few cloves of garlic. Grease the cakes with crushed garlic. We serve hot cakes. I go great with a glass of yogurt. Have fun with your loved ones and increase your cooking!


How to prepare grandma's cakes

Sift the flour very well in a large bowl or bowl and make a hole in the middle. The fresh yeast is rubbed with sugar until it becomes liquid and then it is put in the flour pit. Then add the vinegar, mix a little and let small air bubbles form. It takes about 5-10 minutes. Mix at first with a wooden spoon while we put the lukewarm water gradually then we put the hull on the worktop and we start to knead well. It takes about 20-25 minutes until the crust is well kneaded and no longer sticks to the hands. Cover the bowl with a clean towel and leave to rise for about an hour to double in volume.

After this time, divide the crust into 10 equal parts and form small lumps that we let rise for about 15 minutes.


OLD RECIPES AND US

This recipe participates in the "Weekend with increase" challenge October 2014. This month's host is
IANCU LUBITA. Who does not miss childhood. I do. And for this reason we chose a wonderful recipe that reminds us of our childhood years, when my grandmother made us pies.
I highly recommend you try this exceptional recipe :)))

- 0.500 kg of flour
-1 teaspoon of salt
-1 cup of warm milk
-25 g of yeast
-3 -4 tablespoons sunflower oil
-fried oil
-grated cheese (it remains at your choice, what type of cheese you want to use)

We make a bread dough, with flour, yeast (which you previously dissolved in a little warm milk and 1 teaspoon of sugar), salt, milk little by little. At the end add to the dough, oil. Knead for a few good minutes.
Leave to rise until the dough doubles in volume.
Take a piece of dough and with the rolling pin or by hand, form a cake the thickness of a finger.
Fry in hot oil on both sides.
Sprinkle grated cheese on top.


Cake Recipes # 5: Poultry Milk

Ingredients Poultry milk

* 1 liter of milk
* 5 eggs
* 8 tablespoons sugar (3 for yolks and 5 for egg white foam)
* 2 sachets of vanilla sugar (for yolks).
* a little salt
* a spoonful of rum (spirit drink)

Preparation Poultry milk

Whisk the egg whites, add half the amount of sugar, rum and beat hard until a thick foam is obtained. The milk is boiled over low heat and with a spoon, the egg whites are taken from the egg white foam, which is boiled in boiling milk. Let it boil for a few minutes, maximum 1 minute on one side, then turn on the other side. Carefully remove with a whisk and place on a plate.
Strain the remaining milk from the egg whites, leave to cool and pour over the yolks well rubbed with the remaining sugar with the vanilla sugar and a little salt. Put on low heat, stirring constantly and simmer until the sauce reaches the desired consistency.
The egg whites are put in bowls and covered with cold vanilla sauce. Leave in the fridge and serve when very cold.


Recipe for stuffed nuts

Dough ingredients

  • 600 gr flour
  • 200 gr utn
  • 120 gr butter sugar
  • 3 eggs
  • A sachet of baking powder.

Cream ingredients

  • 200 gr finely ground biscuits
  • 150 gr powdered sugar
  • 150 ml of milk
  • 120 gr butter with 82% fat
  • 100 gr ground walnuts
  • 20 gr black cocoa powder
  • 100 grams of powdered sugar for wallpaper.

How to make stuffed walnuts

Mix the butter together with the powdered sugar and add the eggs one by one. Gradually add the flour with the baking powder and mix until a homogeneous dough is obtained. Refrigerate the dough and store for about an hour before preparing the stuffed nuts.

Remove the dough and divide it into small balls of equal size, the size of a walnut. Grease a nut form with a little oil and put the dough balls in the form. The press in which the walnuts are baked closes easily and rotates on the fire to bake evenly on the outside and inside. Bake the walnuts for about 1 minute on both sides over medium heat.

You know how to do it sausage biscuits?

To bake stuffed walnuts use a classic form of baking, a press, which is placed on the stove. You can also make walnut shapes in an electric press, a shape with small figurines in which you can make honeycomb or waffle cakes. When ripe, remove the walnuts and place in a bowl to cool, then remove the inner edges to best form the image of the stuffed walnut.

Meanwhile, prepare the composition for the filling. Crush the biscuits and mix with the walnuts, sugar, milk, rum essence and finally the butter. Mix everything well and fill each walnut shell with cream. Glue two walnut shells and press lightly, removing excess cream and thus forming a stuffed walnut. At the end, each stuffed walnut is passed through powdered sugar.


How to make hemp sulfur?

People no longer know how to boil, peel hemp and turn it into a green and sweet paste called julfa. Maybe some know but don't have time to prepare it. For some time now, the hemp seeds in the recipe have been replaced with walnuts.

Ingredients for sulfur:

- 1 kg hemp seeds
- 400 g sugar, flavors

For the sulfur you have to grind the hemp seeds. If you don't have a pike, you can grind them in a grinder or even in a food processor. Divide the crushed seeds into 4 pots, pour over them the water that you heated on the fire and mix until you get a kind of milk. It is strained and boiled again until it boils. A coarse foam will form on top, which is actually the cream between the cakes, and you can sweeten it as you like.

The last step is to assemble the Moldovan dessert: a cake, a layer of sulfur and so on until the dough sheets are finished. (source Vegis.ro & # 8211 from here you can also buy hemp seeds).

You will see that these Christmas cakes are easy to prepare and that there is not much trouble with them. It is important to stretch them very thin (1 mm) so that they become very crispy after baking. From the quantities below I obtained 20 sheets (cakes) of 20 x 25 cm with which I filled 2 trays with these dimensions.


Video: Συνταγή για το κέικ της μαμάς από τον Στέλιο Παρλιάρο. Γλυκές αλχημείες. OPEN TV (May 2022).