Traditional recipes

Chocolate cakes - recipe no.100

Chocolate cakes - recipe no.100

If you like chocolate, I invite you to try these chocolate-filled cakes :).
I prepared cakes to celebrate with you my recipe no. 100 and for my mother who after a year and a half came to visit me in Italy. So I did them wholeheartedly

  • 150 g dark chocolate
  • 1 yolk
  • 2 eggs
  • 90 g of sugar
  • 80 g butter
  • 20 g flour
  • 1 vanilla
  • powdered sugar
  • raspberry

Servings: 5

Preparation time: less than 30 minutes

RECIPE PREPARATION Chocolate cakes - recipe no.100:

We start with the chocolate that we melt together with the butter in the bain-marie.

In a bowl beat eggs and egg yolk with sugar.

When they become a cream, add the chocolate and mix. Let the chocolate cool a bit.

We also add vanilla flour. Mix well. The result is a chocolate cream.

We take muffin tins, grease them with butter and sprinkle with sugar, and fill them with 3/4 chocolate cream.

Put in the oven for 10 minutes at 160 °.

When they are ready, turn them over on the plate or directly on dessert plates. Garnish them with powdered sugar and raspberries.

Serve hot.



Mackerel in beer - monastery recipe

ingredients

  • 2 mackerel fish
  • 100 ml of beer
  • 1 onion
  • 1 lemon
  • 2-3 tablespoons of oil
  • 3-4 cloves of garlic
  • salt, pepper and other favorite spices

Method of preparation

The fish is cleaned outside and inside. The heads and intestines are removed.

Wash thoroughly and line with paper towels to absorb excess liquid. Serve with salt and pepper (and other spices, if using).

Peel the onion and cut it into juliennes. Finely chop the garlic and slice the lemon. Make a stain of onion, garlic, lemon, beer and water. Put the fish in the stain and leave it to soak overnight.

The next day, take a yena vessel. Grease with oil and place the fish in it.

Put the tray in the preheated oven and leave for 20 minutes.

The mackerel in the beer stain is ready when it has melted well.

It can be served with polenta and garlic sauce.


Fish with polenta

To prepare the polenta you will need: 400 grams of grated corn, 1 teaspoon salt, 1 teaspoon oil, 2 cups water. For the 8 pieces of fish, the following ingredients are needed: 1 tablespoon of salt, 1 cup of grated cornmeal, 400 ml of frying oil and 2 heads of garlic.

How to prepare fish: Clean and wash the fish, then dry and salt. After that, it is left to cool for a while, in order to extract the necessary salt and to fry more easily. Then add the grated cornstarch and fry in oil over a good heat. When the fish is ready, we also start with the polenta, which would be preferable to be softer. Afterwards, the gates are made with fish, polenta and garlic sauce. For a more beautiful look we can add as a decoration a few parsley leaves.

Fish with polenta


Chickpea meatballs & # 8211 a tasty appetizer!

This recipe is ideal for the holiday meal if you have guests who follow an exclusively vegan or gluten-free diet. You will definitely not disappoint them! In addition, they can be served with basmati rice and a garlic sauce, or a tabuleh salad. You can just as well roll them in a Lebanese stick, and make a meatless shaorma. They are delicious in any of these combinations, even empty.

If you want to make with us this vegan falafel recipe, or chickpea meatballs, follow the steps below and we guarantee that you will get the most delicious falafel. Let's begin!


What is Pesto Sauce?

The term pesto is generic and means a sauce or paste made by grinding. The most popular pesto is Genoese pesto. In short, pesto is an Italian sauce from the Genoa region.

The name pesto comes from the Genoese verb pestare, which means to grind, to care. That's because, originally, pesto sauce was made by grinding the ingredients in a mortar.

The key ingredients in a successful pesto sauce are:

In addition, pine seeds should not be missing. They are found in the original pesto recipe and give that nut flavor to the sauce. Absolutely delicious!

The extraordinarily good taste but also the ingredients with real therapeutic properties (basil, pine seeds, olive oil) make pesto sauce one of the most popular sauces used for pasta, both in Italy and in the world. And if you follow our recipe, you will enjoy the best pesto ever.


Quick burger recipe

Fancy the delicious and juicy beef burgers of the highest quality? Or the craving for a 100% vegetable burger but as tasty as a meat burger? The answer is very simple: get in quickly www.miramax.ro and order everything you need for a quick burger recipe!

Click PLAY in the window below for the QUICK BURGER RECIPE in the VIDEO version!

Before the restaurants were closed, I had a ritual with Luca: once a month only the two of us went out to the burger. And he has a saying - "what I wouldn't give for a juicy burger". So we adapted our tradition to the current situation, bought a perfect grill for the apartment and continued the ritual… with us in the living room.

  1. When it comes to beef burgers, I chose one Wagyu beef burger, Australia. We find Miramax in the frozen version, at 200g, ready formed and perfect for "throwing" on the grill or in the pan. Ingredients: 98% Wagyu beef, salt, herbs, spices, onions, garlic. It does not contain additives, dyes and flavors. It is very easy to prepare and we always have it at hand in the freezer. I thaw it overnight in the refrigerator.

  1. When it comes to vegan burgers, the No. 1 option is the burger Beyond Meat Burger.I have seen it many times in stores and I must admit that I was hardly convinced to try it. But once I tried it, I totally fell in love! I understand why he calls it "Beyond Meat"! Not for a second would I have "suspected" that it does not contain meat and remains extraordinarily juicy after cooking! It is a vegetable dish based on pea protein, in the form of a hamburger, quickly frozen. You can find it at Miramax in the box of 10 pieces, so enough for a big meal or a family barbecue. I really recommend you try it, you will not regret it!

I also took it from Miramax burger buns, which come ready sliced ​​and ready for a delicious burger! Then cheddar slices, mustard, ketchup, salad, tomatoes and onions. Nothing easier!

Don't forget the discount code for your purchases on www.miramax.ro! Using the code TEO10 in the shopping cart, you have an extra 10% discount!

Quick Burger Recipe - Tips & Tricks

  • Fry the burgers for 3-4 minutes on each side, on the grill very well heated and sprinkled with a little olive oil. That way they stay very juicy.
  • We like simple, raw vegetables. But, as well, you can put the onion on the grill to brown it.
  • We always put the buns on the grill before assembling the burger. Not only do they heat up, but they catch a beautiful and fragrant crust, from the grill on which the meat has just browned.

Next to the burger we had a joy for the parents - a typical Sicilian red wine, with intense aromas of raisins, wild strawberries and pomegranate & # 8211 Nero D & # 8217avola & # 8211 Feudo Arancio Sicilia (Italy). You can consult here all the wine and sparkling wine options.

And, of course, I had a joy for children (and moms alike) - Profiterol with chocolate! At Miramax you will find a wonderful profiterole, a tray with 24 fluffy balls, filled with whipped cream and covered with a generous layer of cocoa cream. The product is delivered frozen and we leave it in the fridge for a few hours to thaw before serving.

Quick burger recipe - what do we need?

Try other recipes with Miramax products!


Santa's gifts

Syrup
In a bowl, combine the honey with the orange blossom water to taste. Leave it waiting.

Filling
Mix the ground almonds with the sugar, vanilla, grated lemon peel and 1 egg.
• If you do not get a moldable paste, add the other egg.
From the obtained paste formed balls.

It took
In a bowl, put flour, butter, vanilla essence, salt, orange blossom water and mix.
Add a little water to bind the ingredients, then knead until you get a non-sticky, homogeneous and smooth dough.
Wrap it in cling film and leave for 20 minutes at room temperature.
Divide the dough into two equal parts.
Add to one of the parts, a little red beet juice / tomato paste / drops of red food coloring and mix well, by kneading, until you get the intensity of the desired color.
• If by coloring, the obtained crust becomes slightly sticky, add a little flour.

To shape the cakes, work only with small amounts of dough, and keep the rest wrapped in cling film, at room temperature.

Take a small piece of white dough and roll it out into a rectangular sheet with the foil.
Pass the sheet a few times through the pasta machine set to no. 6 (or roll out a sheet of dough with a thickness of 7 mm).
Then cut the tagliatelle with the help of the pasta machine (or with a sharp knife / pastry roll, in strips / strips, about 0.5 cm wide and 15 cm long).
Do the same with a piece of red dough.

Place on the work table 5 white strips next to each other, then in their middle, transversely (crosswise), 5 red strips.
Place the ball-shaped filling in the middle. Flatten it a little.
Lift out over the filling and hold all the ends of the white dough strips by hand.
Then add the red ones.
Squeeze them over the filling and twist them lightly.
Let the ends fall free and cut the excess dough from the length of the strips, so that they only reach the base of the packages.
Arrange the stripes in order as much as possible, so that they alternate colors: one white, one red.
Transfer to a tray lined with baking paper.
Repeat the formation of the cookies identically.

If desired, you can make the packages with other types of braids, as follows:

1 / Chess braid
Place 5 white strips on the work table next to each other, horizontally, then in the middle of them, vertically (crosswise), 5 red strips.
Place the square-shaped filling in the middle, which must be the same size as the overlapping part of the strips.
Bring the odd red strips (1, 3 and 5) on top, over the filling.
Place a white strip (1) over the filling, bringing it from left to right.
Return the odd red strips to the starting position and bring the even red strips over the filling (2 and 4).
Place the next white strip (2) over the filling, bringing it from left to right, return the even red stripes to the initial position, and bring the odd ones (1,3,5) over the filling.
Place the next white strip (3) from left to right over the filling and continue in the same way until the chess braid completely covers the surface of the filling.
Cut from the length of the strips and put the ends underneath.
Transfer to a tray lined with baking paper.
Repeat the packet formation identically.

2 / Diagonal braiding
Place on the work table 5 red strips, next to each other, horizontally, then in their middle, vertically (crosswise), 5 white strips.
Place the square-shaped filling in the middle, which must be the same size as the overlapping part of the strips.
Bring the first white strip (1) on top, over the filling.
Bring the first red strip (1) from left to right over the filling.
Lower the next white strip (2) from above, over the filling.
Bring the next red strip (2) from left to right over the filling.
Continue in the same way with the strips until the braid completely covers the surface of the filling.
Cut from the length of the strips and put the ends underneath.
Transfer to a tray lined with baking paper.
Repeat the packet formation identically.

Put in the preheated oven, for about 20-25 minutes, at 180 degrees C.
Remove the tray, transfer the packages on a metal grill placed on top of a tray / tray / plates and so hot, grease them several times with fragrant honey syrup.
Decorate with silver beads (balls), as desired and leave to cool.


Martyrs' recipe

Although it is not the first time I prepare them, I thought I would share with you the recipe of martyrs that I use.

It's the recipe for the dough I discovered last year and I've been using it often ever since. It is a fluffy dough, it is easy to work with, it is not pretentious at all, nor sticky. It only takes patience to leaven.

Due to the fact that I use a small amount of yeast in leavened dough, the growing time is longer. But it doesn't bother me, especially since a smaller amount of yeast is more appropriate. I do not understand and I will not understand the recipes that use 50 & # 8211 70 gr of yeast per kilogram of flour. It seems huge to me, and the taste is somewhat influenced by the taste of the yeast.

Returning to these martyrs, I give you some tips to get them fluffy and good.

Preparation time: 25 min (+ waiting time 2 h) Nr. servings: 20 Complexity: high
Martyrs recipe ingredient:
  • 600 gr white wheat flour
  • 1/2 lgta salt
  • 50 gr sugar (optional)
  • 3 eggs
  • 100 gr butter
  • 300 & # 8211 350 ml milk (depending on the type of flour)
  • 15 gr yeast (+ 1 lgta sugar)
  • honey for anointed
  • core nut
  • 1 orange
How to prepare martyrs' recipe:

The dough ingredients should be at room temperature.

The yeast is liquefied in a little warm water, adding 1 lgta sugar. It is left to activate.

In a bowl sift the flour together with the salt. In the middle, make a place, add the puffed yeast, sugar (if you use), eggs, butter and finally milk.

Either knead the dough with a robot, or knead by hand, but a little longer than if you used the robot. You can add orange peel (be careful to use the untreated one).

The dough is kneaded enough when it becomes creamy and homogeneous and shiny. Pour into a bowl greased with butter beforehand, cover with cling film and leave to rise for 2 hours. Do not keep in a cold area or be damp.

Once fermented, it will look like big bubbles and will break into threads, threads. It overturns on a floured countertop. It should not be overcooked because it will affect the fineness of the dough.

The dough is divided into 20 portions. Each is shaped into a long, thin string, then twisted into a number 8 shape and placed in a baking tray lined with paper.

Do the same with the rest of the dough. The martyrs are left in the covered tray for 15 minutes, then baked in the preheated oven, at 170 degrees C, possibly with ventilation, for 20 minutes. They don't have to be kept very long to stay fluffy. They are ready when they tempt us with the smell of baking and have copper marks on the edge.

Remove, leave to warm for 2 minutes, then, so hot, grease with honey or maple syrup and garnish with plenty of walnuts.

Bridge 1:

Being a product that goes through several hands & # 8211 let's say, I usually bake walnuts before using it, but it also tastes better.

Bridge 2:

If your honey is sweetened (but not necessarily), add the juice of half an orange over it. It mixes well and becomes even more fluid, acquires a pleasant aroma, then you can easily grease.

The martyrs are served with a glass of wine or milk, according to everyone's taste.


Eggs and oil should be at room temperature. Lemon juice should be cold from the refrigerator. The boiled and cooled yolks are placed in the mixer bowl and mix well with the raw yolks.

Grind the yolks with a fork and mix well. Then we start mixing, for a few seconds, with the mixer at high speed and add a little oil. Mix until smooth. From time to time we add a little lemon juice.

Very important: every time we add lemon oil or juice, the mayonnaise must be perfectly homogeneous. Only after the previously added ingredient has been fully incorporated can we add anything else. From time to time, turn off the mixer and wipe the walls of the bowl with a silicone spatula. Don't forget to taste the mayonnaise. When it is sour enough, do not add lemon juice.


According to a recipe from the Naples area, a resident of Oradea opened a 100% Italian style pizzeria!

Everything happened 5 years ago, when it was born Pizzeria Cardinale.

Determined to give back to the people of Oradea the true taste of Italian tastes, Adrian Zerghe bought from Italy, in exchange for 18,000 euros, an oven equipped with a rotating plate made of volcanic stone, thus being the first pizzeria in Bihor to have this unique oven. Moreover, the pizza recipe used by Pizzeria Cardinale is created by a pizzeria in Naples, meets Italian standards and uses the best quality ingredients, brought directly from the peninsula.

Specifically, at Pizzeria Cardinale all foods, from salt and flour to prosciutto, cotto ham, granna, mozzarella, tomato sauce, salami, plus others are brought especially from Italy. The only locally sourced ingredients are fresh vegetables.

The pizzeria also offers consumers a wide range of refreshing products also brought from Italy: from Coca-Cola and Pepsi to San Benedetto and San Pellegrino, but also delicious desserts: pineapple tiramisu, pancakes stuffed with Nutella from Italy, cheesecake or profiterol , with which you will be able to sweeten a meal that only in Italy you can enjoy.

The biggest pizza

Pizzeria Cardinale offers a rich menu with 33 types of pizza. From the point of view of the assortments, in addition to those with Italian specifics, recipes that are in great demand among the people of Oradea were introduced and adapted: Kebab pizza, Capricciosa, Peasant, Romanian, Hungarian or Spicy Salam. Because a good pizza is eaten with loved ones, Pizzeria Cardinale has introduced pizza to the family for 3-4 people.

Depending on the assortment, it weighs between 1.2 and 1.5 kg, and its diameter is about 60 cm. Pizza family can also be divided into two different varieties, each half having the specific ingredients of the chosen variant. Unlike other places where everything happens behind closed doors, at Pizzeria Cardinale the whole process of preparing pizza is done in front of the customer.