Greaves

Fresh bacon is cut into cubes (about 1.5 x 1.5 cm I cut them).

Put the bacon cubes on low heat, in a double-bottomed pan, stirring from time to time, so that it doesn't stick to the pan.

After they melt and float in the lard, we add the cold milk to even out the color, then we remove them with the fat strainer in a stainless steel bowl.

While they are hot, season them with sea salt and freshly ground red pepper, mix to season evenly and leave to cool.

I served them with fresh radishes and cucumbers.

Good appetite!


Caltabos with pork chops - Transylvanian recipe like at home mom

With the arrival of Christmas, the cooks start to prepare the traditional Romanian food and to show how skilled they are. Mothers and grandmothers will prepare, sarmale, caltabos, lebar.

Ingredient:

  1. Pig organs, liver, kidneys, lungs
  2. Mate for caltabos
  3. Pork with fat & # 8211 500 grams
  4. Lard from the jumari
  5. A cup of rice
  6. A tablespoon of sweet paprika
  7. Onions - 3 pieces
  8. Salt
  9. Pepper
  10. Thyme.

Preparation & # 8211 Transylvanian Caltabos with pork chops

Wash all organs very well, in several waters, until the water comes out clean and cleans the organs of all dirt. The kidneys must be cut in half and cleaned of the skin, after which all the organs are boiled, and then left to cool.

Meanwhile, prepare the pork, cut it into small pieces, put it on the fire and prepare the good and tasty Romanian scallops like at home. The lard must be stored and used for cooking. Cut the three onions and fry in lard from the jumari, and then let both the onion and the jumari cool.

Boil a cup of rice in two cups of water with a little salt until all the water is absorbed, and then leave it to cool.

Mix the organs with rice, onions, lard and scallops, add salt and pepper to taste or any other spices you like.

After washing the mats until they come out clean, fill them with the caltabos composition, and if it is broken somewhere, sew well. The mats are also sewn at the ends so that the composition does not come out of them.

A little while and the caltabos is ready, everything that was hard has passed, and now comes the easiest part, boil water with plenty of water to cover the caltabos. When the water boils and boils, add the caltabos and let it boil.

Caltabosii are boiled one by one, one by one. When the caltabos swells, prick it with a toothpick, so that the fat comes out of it and does not crack. If the caltabos swells several times, it stings each time, otherwise you risk breaking.

Boil on low heat for about 45 minutes, until well boiled, and then remove from the water. The recipe is ready and you can serve caltabos, both cold and hot.


How to prepare scrambled eggs with tomatoes and yolks

I like to prepare eggs this way on weekend mornings when I have more time. If you don't have yellows, you can use any other mushrooms you have and like.

This recipe has two little secrets: do not beat the eggs too much and do not overcook them. The eggs should only be beaten until slightly loose, not frothed and should be left on the fire only until they coagulate. If you leave them longer, they will become too dry and & # 8220gumate & # 8221.

Laura Seicean from & # 8216Căuţă Laurei & # 8221 has a video post attached in which she explains excellently how to prepare scrambled eggs correctly. You can find it here.


Pogacele with jumari and cumin & # 8211 Hungarian recipe

Ideal as a snack, the pies are preferred by both the little ones and the big ones. Made according to a simple Hungarian recipe that anyone can make, even if at first glance it seems quite complicated. A recipe that I have had for over 30 years and I would not change it with any. The dough is simple, they are tender, so if it didn't taste like scallops, you'd say it's a French dough.
It is a real and delicious pleasure, especially on cold winter days to smell the enticing smell of ripe puddings.
In our area they are very appreciated and I don't think there is a family in which not to be made. As a preparation, the technological process is simple, what takes longer is the waiting time for the dough to rise, to keep in the fridge and for leavening.

How to make Pogacele with scallops and cumin & # 8211 Hungarian recipe

Dough ingredients & # 8211 Pogacele with scallops and cumin

  • 600 g flour + 2 tablespoons
  • 2 egg yolks + 1 egg for greased
  • 25 g of yeast
  • 1 teaspoon sugar
  • 340-370 ml milk (plus-minus, depends on the flour, but also on the size of the eggs)
  • 300 g of greasy pork chops
  • Cumin for above
  • Salt and pepper to taste

At the beginning, put the yeast in warm milk with a little flour, salt and sugar. Stir until the yeast softens and allows to rise.

Put the flour in a bowl, make a hole in the middle, add the yeast composition, the remaining milk, the yolks, salt and knead until it comes off the walls of the bowl. We need to get an elastic dough, similar to bread. Let it rest in a bowl greased with oil and covered with a kitchen towel for half an hour.

We grind the grinders through a meat grinder with a fine sieve, or we can put them in a food processor, obtaining a fine and homogeneous paste, over which we put 2 tablespoons of flour, salt and pepper to taste. I put a teaspoon with a pinch of salt and a teaspoon of pepper.

On a work surface sprinkled with flour, spread the dough in a rectangular shape to a thickness of half a centimeter.

Grease the dough with a third of the composition of scallops and fold as follows: we bring the top to us, to a third, we put the bottom over the top, from the left we bring a third to the right and the right over the left. Let cool for 20 minutes.

Do the same for the second and third folding: spread the dough to half a centimeter thick, grease with the composition of scallops and fold. The essential condition is that the position of the dough remains the same.

Remove the dough from the refrigerator, spread it again to a thickness of about 1 cm, cut with a ring of 5-6 cm,

we put them in trays lined with baking paper, grease them with beaten egg and sprinkle cumin. We let them ferment.

Bake at 200 degrees for 25 minutes.

Simple, tasty and slightly spicy. Now I let you get to work, not before wishing you good luck and good appetite!


Jumari pasta (traditional Transylvanian recipe)

Although Moldovan by birth, my family tree has branches in Transylvania. Specifically, my maternal grandparents, originally Moldovans, were forced during the war to move beyond the Carpathians, to a small town in the Brașov depression.

I spent part of my summer vacation with them, in Lunca Câlnicului, a small village near Prejmer, a locality located a few kilometers from Brașov.

That's how I got acquainted with some dishes specific to Transylvania, including jumari paste. These pork dishes were my grandfather's favorites. Incredible for our times but he eats breakfast or bacon scallop paste or other such preparations. However, he lived to be over 70 years old.

The other day I remembered this traditional Transylvanian goodness which I ate at their place and I tried to make it at home too. From scratch, that is, starting from doing the jumps in the house as I already told you on the blog & # 8211 HERE -.

Subscribe to the Youtube channel too! & # 8211 click HERE & # 8211

There are several variants / recipes of jumari paste, some simpler, ie with few ingredients, others with more. I chose today to tell you the basic recipe, so to speak, the one that can be started and, by adding other ingredients, can be improved.

As an idea, jumari paste it is nothing more than a kind of pate made by turning the jumari into pasta and adding mustard, onion, garlic. According to preferences and habits.


Pogacele with scallops and cumin & # 8211 Hungarian recipe

Ideal as a snack, the pies are preferred by both the little ones and the big ones. Made according to a simple Hungarian recipe that anyone can make, even if at first glance it seems quite complicated. A recipe that I have had for over 30 years and I would not change it with any. The dough is simple, they are tender, so if it didn't taste like scallops, you'd say it's a French dough.
It is a real and delicious pleasure, especially on cold winter days to smell the enticing smell of ripe puddings.
In our area they are very appreciated and I don't think there is a family in which not to be made. As a preparation, the technological process is simple, what takes longer is the waiting time for the dough to rise, to keep in the fridge and for leavening.

How to make Pogacele with scallops and cumin & # 8211 Hungarian recipe

Dough ingredients & # 8211 Pogacele with scallops and cumin

  • 600 g flour + 2 tablespoons
  • 2 egg yolks + 1 egg for greased
  • 25 g of yeast
  • 1 teaspoon sugar
  • 340-370 ml milk (plus-minus, depends on the flour, but also on the size of the eggs)
  • 300 g of greasy pork chops
  • Cumin for above
  • Salt and pepper to taste

At the beginning, put the yeast in warm milk with a little flour, salt and sugar. Stir until the yeast softens and allows to rise.

Put the flour in a bowl, make a hole in the middle, add the yeast composition, the remaining milk, the yolks, salt and knead until it comes off the walls of the bowl. We need to get an elastic dough, similar to bread. Let it rest in a bowl greased with oil and covered with a kitchen towel for half an hour.

We grind the grinders through a meat grinder with a fine sieve, or we can put them in a food processor, obtaining a fine and homogeneous paste, over which we put 2 tablespoons of flour, salt and pepper to taste. I put a teaspoon with a pinch of salt and a teaspoon of pepper.

On a work surface sprinkled with flour, spread the dough in a rectangular shape to a thickness of half a centimeter.

Grease the dough with a third of the composition of scallops and fold as follows: we bring the top to us, to a third, we put the bottom over the top, from the left we bring a third to the right and the right over the left. Let cool for 20 minutes.

Do the same for the second and third folding: spread the dough to half a centimeter thick, grease with the composition of scallops and fold. The essential condition is that the position of the dough remains the same.

Remove the dough from the refrigerator, spread it again to a thickness of about 1 cm, cut with a ring of 5-6 cm,

we put them in trays lined with baking paper, grease them with beaten egg and sprinkle cumin. We let them ferment.

Bake at 200 degrees for 25 minutes.

Simple, tasty and slightly spicy. Now I let you get to work, not before I wish you good luck and good appetite!


Pogacele with scallops and cumin & # 8211 Hungarian recipe

Ideal as a snack, the pies are preferred by both the little ones and the big ones. Made according to a simple Hungarian recipe that anyone can make, even if at first glance it seems quite complicated. A recipe that I have had for over 30 years and I would not change it with any. The dough is simple, they are tender, so if it didn't taste like scallops, you'd say it's a French dough.
It is a real and delicious pleasure, especially on cold winter days to smell the enticing smell of ripe puddings.
In our area they are very appreciated and I don't think there is a family in which not to be made. As a preparation, the technological process is simple, what takes longer is the waiting time for the dough to rise, to keep in the fridge and for leavening.

How to make Pogacele with scallops and cumin & # 8211 Hungarian recipe

Dough ingredients & # 8211 Pogacele with scallops and cumin

  • 600 g flour + 2 tablespoons
  • 2 egg yolks + 1 egg for greased
  • 25 g of yeast
  • 1 teaspoon sugar
  • 340-370 ml milk (plus-minus, depends on the flour, but also on the size of the eggs)
  • 300 g of greasy pork chops
  • Cumin for above
  • Salt and pepper to taste

At the beginning, put the yeast in warm milk with a little flour, salt and sugar. Stir until the yeast softens and allows to rise.

Put the flour in a bowl, make a hole in the middle, add the yeast composition, the remaining milk, the yolks, salt and knead until it comes off the walls of the bowl. We need to get an elastic dough, similar to bread. Let it rest in a bowl greased with oil and covered with a kitchen towel for half an hour.

We grind the grinders through a meat grinder with a fine sieve, or we can put them in a food processor, obtaining a fine and homogeneous paste, over which we put 2 tablespoons of flour, salt and pepper to taste. I put a teaspoon with a pinch of salt and a teaspoon of pepper.

On a work surface sprinkled with flour, spread the dough in a rectangular shape to a thickness of half a centimeter.

Grease the dough with a third of the composition of scallops and fold as follows: we bring the top to us, to a third, we put the bottom over the top, from the left we bring a third to the right and the right over the left. Let cool for 20 minutes.

Do the same for the second and third folding: spread the dough to half a centimeter thick, grease with the composition of scallops and fold. The essential condition is that the position of the dough remains the same.

Remove the dough from the refrigerator, spread it again to a thickness of about 1 cm, cut with a ring of 5-6 cm,

we put them in trays lined with baking paper, grease them with beaten egg and sprinkle cumin. We let them ferment.

Bake at 200 degrees for 25 minutes.

Simple, tasty and slightly spicy. Now I let you get to work, not before wishing you good luck and good appetite!


Pogacele with scallops and cumin & # 8211 Hungarian recipe

Ideal as a snack, the pies are preferred by both the little ones and the big ones. Made according to a simple Hungarian recipe that anyone can make, even if at first glance it seems quite complicated. A recipe that I have had for over 30 years and I would not change it with any. The dough is simple, they are tender, so if it didn't taste like scallops, you'd say it's a French dough.
It is a real and delicious pleasure, especially on cold winter days to smell the enticing smell of ripe puddings.
In our area they are very appreciated and I don't think there is a family in which not to be made. As a preparation, the technological process is simple, what takes longer is the waiting time for the dough to rise, to keep in the fridge and for leavening.

How to make Pogacele with scallops and cumin & # 8211 Hungarian recipe

Dough ingredients & # 8211 Pogacele with scallops and cumin

  • 600 g flour + 2 tablespoons
  • 2 egg yolks + 1 egg for greased
  • 25 g of yeast
  • 1 teaspoon sugar
  • 340-370 ml milk (plus-minus, depends on the flour, but also on the size of the eggs)
  • 300 g of greasy pork chops
  • Cumin for above
  • Salt and pepper to taste

At the beginning, put the yeast in warm milk with a little flour, salt and sugar. Stir until the yeast softens and allows to rise.

Put the flour in a bowl, make a hole in the middle, add the yeast composition, the remaining milk, the yolks, salt and knead until it comes off the walls of the bowl. We need to get an elastic dough, similar to bread. Let it rest in a bowl greased with oil and covered with a kitchen towel for half an hour.

We grind the grinders through a meat grinder with a fine sieve, or we can put them in a food processor, obtaining a fine and homogeneous paste, over which we put 2 tablespoons of flour, salt and pepper to taste. I put a teaspoon with a pinch of salt and a teaspoon of pepper.

On a work surface sprinkled with flour, spread the dough in a rectangular shape to a thickness of half a centimeter.

Grease the dough with a third of the composition of scallops and fold as follows: we bring the top to us, to a third, we put the bottom over the top, from the left we bring a third to the right and the right over the left. Let cool for 20 minutes.

Do the same for the second and third folding: spread the dough to half a centimeter thick, grease with the composition of scallops and fold. The essential condition is that the position of the dough remains the same.

Remove the dough from the refrigerator, spread it again to a thickness of about 1 cm, cut with a ring of 5-6 cm,

we put them in trays lined with baking paper, grease them with beaten egg and sprinkle cumin. We let them ferment.

Bake at 200 degrees for 25 minutes.

Simple, tasty and slightly spicy. Now I let you get to work, not before I wish you good luck and good appetite!


Traditional recipe jumari pasta

Jumari paste & ndash traditional recipe from Transylvania and Maramures, with onion, garlic, mustard, a delicious spread. How to make jumari paste, good for licking your fingers? Written and video recipe.

Presentation and service

We like it on slices of homemade bread, in a thin layer. On top we put slices of pickled cucumbers or donuts in vinegar.

Yes, it has a million calories, but it is very tasty, so I recommend you do it. In the morning, for breakfast, or as an appetizer when you have guests, it works great.

Homemade bread, simple recipe, with a little yeast

I invite you to see the video recipe:


15 mistakes we all make when cooking eggs

There are many recipes for scrambled eggs that recommend adding milk, among other things. This ingredient will not only diminish the authentic taste of the eggs, but will also change the texture, which you certainly don't want. It is best to go for the classic, ie eggs, salt, pepper and an absolutely delicious dish will come out.

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Traditional recipe jumari pasta

Jumari paste & ndash traditional recipe from Transylvania and Maramures, with onion, garlic, mustard, a delicious spread. How to make jumari paste, good for licking your fingers? Written and video recipe.

Presentation and service

We like it on slices of homemade bread, in a thin layer. On top we put slices of pickled cucumbers or donuts in vinegar.

Yes, it has a million calories, but it is very tasty, so I recommend you do it. In the morning, for breakfast, or as an appetizer when you have guests, it works great.

Homemade bread, simple recipe, with a little yeast

I invite you to see the video recipe:


Video: Grieves - What It Dew Official Video (December 2021).