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Give the meat through the mincer. Cut the bacon into cubes and mix with the minced meat, a little bread with the garlic juice, salt and pepper. With this composition, the mats are filled with the help of the mincer, to which instead of the sieve the funnel for stuffing sausages was attached.
Fry in oil in the oven, over medium heat. They are also fried on the grill or on the embers.
Serve with pickles.
Source: Cookbook / author Nicolae Olexiuc.
1. Peel and cut the potatoes into thin, round slices 2-3 mm thick. Boil the potatoes in boiling water for 1-2 minutes, then drain as well as possible.
2. Combine garlic powder with thyme, rosemary, pepper and salt to taste. Grease the scalded potatoes with oil, then sprinkle them abundantly with the spice mixture and mix for distribution.
3. Place 2 strips of bacon as long as possible, one after the other, lengthwise, with the hard part (if any) cleaned. Place potatoes on top of each other until they cover the bacon strips almost completely.
4. Roll the potatoes on the bacon as tightly as possible. Place each potato rose with bacon in a muffin tray, with the bacon strip down.
5. Bake the potato roses at 180 degrees for 35 minutes, or until the roses are browned and the potatoes are penetrated.
Boiled Wallachian Martyrs (homemade dough)
Preparation time: 50 minutes
Calories: 230 / 100g
Ingredients for martyrs with juice
Dough ingredients: 250 g flour, 120 ml warm water, 1 teaspoon grated salt
Ingredients for syrup: 300 g sugar, 300 g walnuts, 1 teaspoon ground cinnamon (and other flavors if you like: lemon peel, orange peel, vanilla, coconut), 1 ½ l water.
Preparation of Wallachian martyrs
Knead a flour dough (250 g), warm water (120 ml) and salt on a plate sprinkled with flour afterwards, cut thin rectangles of dough (1: 1/2 cm) and squeeze them in the middle with two fingers so that the dough should take the shape of the number 8. Let the martyrs dry for at least four hours.
In a larger bowl, boil 2 liters of water, and when the water boils we put the martyrs. Let the heat simmer and simmer for 20 minutes. After that, add salt and sugar, let it boil five or six more times and turn off the heat.
We pass the nut through the mincer, but we put it on the plate with martyrs when we serve it, warm or cold. Season each portion with ground cinnamon (and other flavors, to taste) and serve in soup bowls.
How do you make the best Moldovan martyrs. Traditional recipes that do not fail
Moldovan martyrs are traditional dishes not missing from the tables of Romanians in March. Below, we have prepared several recipes for Moldovan martyrs that you can try without fear.
Author: Andreea Bolocan Tuesday, March 2, 2021, 7:50 p.m.
The Feast of the Martyrs has its origins in ancient times. It has been passed down from one generation to the next and continues to have a significant place in the traditions of the Roma.
Along with this, the Christian calendar also mentions the killing of the 40 martyrs of Sevastia, because they did not renounce their faith. Their martyrdom means that on this date they are mentioned and celebrated according to tradition. Thus, from their name started the recipe of Moldavian martyrs so appreciated by the Roma. They are also called martyrs, saints, fir trees or fir trees and are a traditional dish with a rich history and spiritual charge. Moldovan martyrs, fluffy, browned in the oven, well syruped with honey and full of walnuts, are not absent from the tables of the Romanians every year.
Cheese roses with cottage cheese and raisins
Cheese roses with cottage cheese and raisins. Fluffy cheeses in the shape of a rose made of leavened dough filled with sweet cottage cheese. There is no lack of vanilla, grated lemon peel, raisins or dehydrated cranberries. Lap in the waist in another shape.
We made these roses with sweet cheese because we were craving a baking with leavened dough. I also had half a kilo of sweet cow cheese, so I got to work.
Because I made countless times the classic cheesecakes (lap-in-the-belt) in the shape of an envelope, I decided to play a little with the dough and give them a different shape. The recipe for traditional cheeses you can find it here.
The dough of these rose cheeses is similar to that of cozonac. It has milk, yolks, butter and specific flavors: lemon peel and vanilla.
The cottage cheese for the filling must be fat and drier, well drained of whey. It would be good to buy it from the market, from local producers.
If you live abroad and do not know what cheese to buy or if you prefer to make your own cottage cheese at home you can follow this recipe.
RECIPES Moldovan martyrs
Moldovan martyrs or saints, as they are also called in certain areas of the country, are the dishes that are not missing from the table of the Holy 40 Martyrs, from March 9. & Icircn Moldova, the recipe of martyrs is sweet and fragrant, because the baked dough of martyrs is similar to cake dough, and in the end all are greased with honey and walnuts. Because they are not missing from the holiday table, below & icircți we say the step-by-step recipe for Moldovan martyrs.
1 kg of flour
400 g sugar
100 g margarine
40 g of yeast
400 ml of milk
200 g of honey
200 g ground walnuts
50 ml oil
essences to taste
METHOD OF PREPARATION
From yeast, 2 teaspoons of sugar, a little milk and a little flour, taken from the above ingredients, make a mayonnaise that is left to rise.
Sift the flour into a bowl, make a hole in the middle and place the raised mayonnaise, 3 beaten eggs with a pinch of salt, 200 g of sugar, milk, soft margarine and spices.
Knead the dough with the dough soaked in oil and leave to rise. From the raised dough, break a piece the size of an apple from which 2 long and thin rolls are made, which are filled in the shape of the number 8.
Allow the saints to rise a little, grease them with a beaten egg, place them in a pan greased with oil and lined with baking paper. Place in the preheated oven until golden brown.
Meanwhile, boil a syrup in a glass of water and the rest of the sugar. To remain soft, the saints are passed quickly (1-2 seconds) through the warm syrup, as soon as they have been removed from the oven, then greased with honey and sprinkled with walnuts.
Why do we do martyrs for March 9?
The martyrs are celebrated on the occasion of March 9, the day on which the Orthodox Church celebrates the 40 Holy Martyrs. They, Christian soldiers who were part of the 12th Lightning Legion of Armenia, were sentenced to death by freezing in Lake Sevastia after refusing to worship idols.
On the day of March 9, in the popular faith, the tombs and gates of Heaven are opened. The 8th form of the martyrs represents a stylization of the human form, but also the form of infinity. Given the fact that the recipe is a religious one, it is recommended to take the martyrs to church for sanctification, before consuming them.
- I have always liked Moldovan martyrs and I have turned up my nose, also from long ago, at those who are used to training in Dobrogea, those in juice. The word "who has no old people to buy" is very true. Since my grandparents are no more, I have eaten Moldovan martyrs "to get". And how eagerly we are waiting for them! Then I grew up a bit and, as I was afraid (of alms in the end!) To make cakes, I was also thinking about martyrs, considering that only a handful of chosen housewives are able to prepare them. Well, last night I was chirping with joy because, great miracle, the martyrs were a success! I will not talk about your customs and meanings, you can find them in books or on the internet, but it is good to know that martyrs are served on March 9, I prepared them in advance so that I can show them to you. Considering that this is the first time I make them, according to a neighbor's recipe, I am waiting for any tip, suggestion, tips & tricks!
The dough is very similar to the cake, although I did not use the same recipe. And for fear that they would not come out, I halved the quantities, so that 12 large, fluffy and fat martyrs came out, a little bigger than a palm.
Melt the butter in a bain-marie, take the eggs out of the fridge at least half an hour before and then beat them like an omelette, heat the milk. And here comes the fun part, because I cheated, using the bread machine. I put the liquid ingredients first, then the solid ones, that is: milk, butter, eggs, sugar, flour, yeast (the yeast should only come into direct contact with the flour).
I started the dough program, a classic program I think, for any bread machine. It includes all phases: agitation, rest, growth. The dough swelled a lot, it was about to get out of the car, so from 1h20 as the program was, I stopped the machine 5 minutes earlier. When I took out the tub, it deflated quite a lot and a fairly liquid dough remained. But don't panic! If they worked out for me, you're on the right track :). Pour this soft dough on the table lined with flour and add a little more flour in the rain, so that it becomes moldable, so that it does not stick. I think I added another 100 gr but I don't put my hand in the fire, I didn't measure, I just put it until it got a supple, soft but non-sticky texture.
Then I made the 8s and placed them 6 in 2 trays lined with baking paper. I covered the trays with kitchen towels and left them warm for another 20 minutes. In a glass with a little water I dissolved 2 tablespoons of sugar and with a silicone brush I greased all the martyrs. Place in the preheated oven at 180 degrees for 20 minutes, in a row a little above the middle, until golden brown.