Traditional recipes

Mother's stuffing

Mother's stuffing

  • 800 g of rice
  • 4 onions
  • 2 tablespoons flour
  • oil
  • pepper
  • salt
  • thyme
  • parsley
  • 2 carrots
  • 3 capsicums
  • 2 tablespoons broth

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Mother's stuffing:

Put the rice after choosing it and wash it to boil. Meanwhile, clean the onion and heat it a little in oil, then add the carrot washed and grated, flour, broth, finely chopped capsicum, thyme, salt and pepper to taste. Heat them a little together and pour over the boiled rice and drained of water. On top add the finely chopped parsley and mix. includes the sarmales so that the sweets do not come out of the cabbage.

Sarmalute in vine leaves and sauerkraut

1 kg. rice ,, 500 gr. sweet tomato paste, 1.5 kg. dried onion, 4 eggs, 400 ml. oil, a teaspoon of ground pepper, sarmale spices - teaspoon, herbs (tarragon) a teaspoon ,, salt to taste, 1 kg. minced beef ,, 2 kg. minced pork, a teaspoon of paprika, a sauerkraut, desacrated and put in the freezer for at least 2-3 days (cabbage becomes tender and easy to prepare like this), roasted beef leaves and put in the freezer in the spring

Difficulty: Average | Time: 3h

Are groups of people with common interests, virtual places where ideas are exchanged, between people who have the same hobbies. Or at least that's how it should be. & # 128578 In fact, in many such groups and especially in the culinary groups or those of the Romanians from abroad (I mean the Romanian ones) some exaggerated quarrels come out, they are left with insults and threats, even with real beatings, between certain people.

Some time ago, disgusted by the quarrels and insults in the groups, I also made a culinary group. I considered that I would be able to moderate the discussions and if I did not impose restrictive rules but only the elementary rules of common sense, everything would be fine. I was terribly wrong and I was made in every way possible and impossible, never in my whole life have I been insulted so badly as in that group. & # 128578 I gave up that group and now I'm calm, because I had discovered very interesting things about myself, I had been & bdquodezmierdata & rdquo in such picturesque ways that simply a whole satra of gypsies would have turned blue with envy. & # 128512

And that's because behind the computer it's much easier to be lazy and spread the mess to a man you don't even know. Envy, stupidity and wickedness give rise to slander and hysteria leading to paroxysm. People who do not have a life beyond the computer screen and on Facebook find the minute of celebrity they dream of, they pour their frustrations on people who have or are what they want. I saw huge scandals starting from scratch, a number of people insulting someone without even knowing why they were insulting and all sorts of misery that appeared and multiplied from day to day, without the slightest trace of truth. It's true that the mosquito becomes a stallion, even the 7-headed dragon. & # 128578

There are many people who just want to exchange recipes and culinary advice, post what they cook and learn new things, all with harmony and respect. And the truth is that every day you see new or old recipes, one more great than the other, you always learn something new, because every person has something to say, regardless of age, school, experience, etc. No one was born learned and no one knows them all, we have a lot to learn from each other.

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I also met people of an absolutely fantastic quality in these groups, I made friends, I met some people face-to-face and I discovered that we have a lot in common.

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Ugly, very ugly and it's a shame! You can learn so many things from a group.

What do you think about these groups and about the quarrels that arise?

Have a happy day, with good words and beautiful people on your face and soul. & # 128578

A 10+ Christmas menu: Traditional and modern recipes

10 + 1 delicious recipes for a perfect Christmas meal in the company of loved ones: pork steak on the tray, traditional sarmalute, peasant food with polenta, cheese roll, Swiss salad, Radauti soup, pork chop meatballs, poultry paste, orange cake, unshaven cake, Christmas cakes.

1. Roast pork on the pan

Preparation time: 40-45 - min Difficulty: low

Randi: & bdquo Time spent with family is the most precious gift.

- 2 kg pork (preferably muscle or pulp)
- 4-5 tablespoons oil
- 1 clove of garlic
- 1/2 glass of dry red wine:
- 4-5 potatoes (medium size)
- 2 teaspoons of "taste secret"
- 1 teaspoon white pepper powder:

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- wash the meat very well, slice with a knife into slices about 2 fingers.
- grease the pan with 3 tablespoons of oil, place the meat in the pan and grease with the rest of the oil, then sprinkle the spices (white pepper and & quot; taste secret & quot)
- the garlic is cleaned and put on a small radius of about 4-5 puppies and the result is dissolved in 1 length of water and sprinkled over the meat
- put the tray in the oven and let it simmer for about 15 minutes, then increase the heat: from time to time, take the sauce with a spoon and put it over the meat
- when the steak is red, take the wine and put it in the pan, leave it for another 5 minutes and turn off the heat. Separately the potatoes are boiled and cleaned.

- a long plate, in the center the sliced ​​and browned meat, on the side half of steamed cooked cartons, the sauce put with a spoon over the meat and potatoes, and the ornament is made with green parsley.

2. Traditional sarmalute

Preparation time: 90 - min Difficulty: low

-1 kg of minced beef and pork (for those who do not keep a diet, a little fat pork gives a great taste!
-4-5 large onions
-0 cup of rice (100 ml)
-an egg
-a bunch of chopped green parsley
-3-4 tablespoons broth
- a little smoke for taste
-pickled cabbage
- Thyme
-black pepper
Attention: do not put other vegetables, such as carrots, bell peppers, celery, etc!

Fry the chopped onion (the more fried onions you put, the tastier the sarmales come out) in oil (mixed with water for a diet recipe). The rice is puffed beforehand, boiling for about 15 minutes. Mix the minced meat with the puffed rice, chopped onion, an egg, chopped parsley, salt, pepper and broth to taste. When making sauerkraut with sauerkraut, put less broth. Otherwise, put more broth (5-6 tablespoons) and add the sarmales with borscht mixed with broth.

If the cabbage is too sour and salty, keep it in cold water beforehand, changing it several times until it has an acceptable sour taste. Prepare the leaves for the cabbage rolls, cutting them of the right size and ribs. Chop the ribs and the core and place them on the bottom of the pan. Sprinkle a little thyme and put a few pieces of smoked meat. Sarmales are prepared as follows:

Take a cabbage leaf and first squeeze it a little in your hand so that the water flows, then spread it on the surface of the palm and put a spoonful of the composition (as everyone prefers the size of the cabbage rolls). Wrap the sarmalute like a roll, sticking the ends behind. Place the sauerkraut in the prepared bowl, taking care to add a little more thyme and smoked meat. At the end, cover the pan with whole leaves and put it to boil by adding boiling water from the beginning (the egg and the meat will coagulate, which will not allow the sauerkraut to dissolve when cooked.

They can be boiled over low heat or in the oven, adding a little boiled water, if necessary. Sorry for the details, but it annoys me to see recipes for sauerkraut with sauerkraut and in which it is recommended to add sour borscht or to put water and then boil the stuffed cabbage.

1. Recipes that you can prepare in less than 10 minutes

Smoothie with raspberries and oatmeal

The first recipe opens the day - so a breakfast dish, which will be ready in just a few minutes and gives you energy for many hours, thanks to the combination of cereals and fruits.

  • 150 g raspberries
  • 1 sliced ​​banana
  • 120 ml unsweetened almond milk
  • 50 g of oatmeal
  • 200 g low-fat yogurt
  • 1 teaspoon maple syrup

Nothing simpler: all the above ingredients are mixed in a bowl or jar with the help of the vertical mixer, after which the drink is ready to be enjoyed.

Avocado and egg toast

A snack with high nutritional value, also suitable for breakfast

  • 2 slices of toast
  • a Coptic avocado
  • 2 eggs
  • half a lemon
  • salt

Cut the avocado fruit in half and crush it until you get a paste that we mix with a little salt and lemon juice. With this dough, grease the slices of bread, then add the fried eggs on top in the pan, or in the fryer with hot air instead of oil.

Goat cheese omelette

A quick, tasty and filling snack, which does not take more than 10, at most 15 minutes, before it is ready. The recipe is designed in such a way as to obtain 4 servings.

  • 8 large eggs
  • salt pepper
  • 1 tablespoon butter
  • 120 g goat cheese, crumbled
  • 4 cloves green onions
  • 3 tablespoons olive oil
  • 1 tablespoon wine vinegar
  • 1 teaspoon mustard
  • 6 cups of arugula
  • a small, heated wand

Mix the eggs, ½ teaspoon of salt and ½ teaspoon of pepper in a bowl and add a little water. In parallel, heat the butter in a pan over medium heat and fry the eggs for 2-3 minutes. Next, sprinkle the cheese and green onion on top, finely chopped, and fold the omelette twice, from the edges to the center, after which you can cut it into 4 equal pieces.

Separately, mix the oil, vinegar and mustard with a pinch of salt and a little pepper and pour the sauce over the arugula. Serve with the heated baguette.

Chicken salad with avocado and cucumber

A combination as simple as it is tasty and healthy, based on chicken breast and avocado.

  • a cup of soybeans
  • 1 chicken breast
  • ¼ cucumber, peeled
  • ½ avocado
  • de lemon juice
  • 2 teaspoons olive oil
  • 1 teaspoon assorted seeds
  • Verde lettuce

First, boil the soybeans for about 3 minutes, then leave them with the chicken breast and cucumber in a bowl. In a blender, mix the avocado core, some of the lemon juice and olive oil, then add this mixture over the contents of the bowl.

On a plate, roll out a few lettuce leaves, add the mixture prepared in the bowl on top, and at the end, sprinkle a few assorted seeds and a little of the remaining lemon juice.

Ducu Darie, died of cirrhosis

Iurie Darie had a son from his first marriage, director Alexandru (Ducu) Darie, born in 1959. His son's talent crossed the borders of the continent, he staged plays throughout Europe, in Japan and America.

Since 2002, he has been the director of the Bulandra Theater in Bucharest, and in December 2006 he was elected president of the European Theater Union, an organization based in Paris. Unfortunately, the talented director Alexandru (Ducu) Darie died at the age of 60, in September 2019, from cirrhosis.

Top 5 most beloved and tasty dishes in Europe. Romanian sarmalutes are on the 3rd place!

The European Parliament recently launched a so-called culinary competition on its Facebook page "Taste of Europe". As part of this, an online survey was conducted to find out which is the most beloved dish in Europe. Europeans from all over the continent have been invited to vote for their favorite dish. And what was the most popular and beloved dish in Europe?

Well, Bulgarian salad, followed in second place by Lithuanian beet soup. But neither Romanian sarmalutes they did not let themselves be outdone, placing on the 3rd place and surpassing other famous and beloved dishes such as Viennese schnitzel, Italian spaghetti carbonara, Swedish meatballs or British fish & chips. So let's be proud of our delicious sarmalute, but also to do a tour of honor among the 5 most beloved traditional dishes in European countries, according to the votes of internet users.

Seven traditional Romanian dishes that you can't help but notice.

5th place: Bryndzov & eacute halu & scaronky (Slovak dumplings with sheep cheese)

Bryndzov & eacute halu & scaronky is part of the traditional Slovak cuisine and is one of the most beloved national dishes, ranking fifth and in the top of European preferences. It is a hearty, delicious dish, based on halusky (boiled potato dumplings and sheep cheese), which look like the famous gnocchi. These Bulgarian potatoes are served in Slovakia with sour cream on top, but also with fried bacon or smoked and fried ham. For an effect decoration, decorate with chives.

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4th place: Dolmathakia (Greek Sarmale in vine leaves)

Dolmathakia is the Greek version of the famous sarmalute in vines, the name of the dish coming from the Turkish "dolma" which means "stuffed". The vine leaves have been used in the kitchen as a delicacy since the time of Alexander the Great. Dolmathakia cabbage rolls are considered to be an exotic and delicious dish and due to more special ingredients they contain such as pine seeds, dill, parsley. The Mediterranean aroma is given by olive oil, dried mint and lemon juice. The original Greek sarmalutes are based only on rice, not meat.

Photo: Dolmadakia , Shutterstock

3rd place: Romanian Sarmalutele

Here it is the turn of Romanian sarmalutes to enjoy the well-deserved popularity in Europe, ranking third in the top of the most beloved dishes of Europeans. This dish gathered 1,294 likes following the European Union survey. It is a satisfying and delicious dish, known to all Romanians and indispensable on the tables on holidays. It is obtained from minced meat (and other ingredients) wrapped in pickled cabbage leaves and cooked over low heat. Sarmalutes are traditionally served with hot polenta and hot peppers.

2nd place: & Scaronaltibar & scarončiai (Lithuanian Beetroot Soup)

In the top of the culinary preferences of the Europeans, on the second place was the cold red beet soup from Lithuania, benefiting from over 6000 votes. We have to admit that & Scaronaltibar & scarončiai has a very, very special aesthetic aspect, and the pink color, unique for a soup, catches our eye and invites us to taste it. It is perfect to be consumed in summer because it is served cold. Lithuanian soup is traditionally made from kefir, beets, cucumbers, fresh dill, green onions. Top with half boiled egg, but also a tablespoon of sour cream.

1st place: Shopska (Bulgarian salad)

Most Europeans voted as a Bulgarian salad culinary preference called Shopska. The famous salad clearly detached itself from its rivals, winning first place with over 20,000 votes. It is nutritious, tasty and healthy and is prepared quickly from the simplest and most nutritious ingredients. Anyone can make it at home from ingredients such as: tomatoes, cucumbers, dried or green onions, bell peppers, parsley, mermaid Bulgarian cheese (a kind of Telemea cheese), vinegar, salt, pepper, sunflower oil.

I'm always looking for new cookie recipes. This time I have from my friend Amalia a recipe for & # 8222mushrooms & # 8221 very good looking. God, what else does the human mind invent? I saved my recipe and here's the opportunity to do it. Very simple but very effective. I highly recommend it but also the blog of Amalia, my dear Hunedoara from Cluj.

On holidays, I usually make cookies. They last longer, they are good for nibbling and as the masses are quite consistent, I don't think something works with a lot of cream. Just so it doesn't seem to make sense. At least in my case. Possibly something light to withstand the refrigerator. On an Italian site I found a recipe for cookies from which 3 assortments are made, that's why I named it three in one. I found it easy to make, so only a good recipe for what I wanted.

Mother's Sausages - Recipes

Posted by Violet Postolache on April 13, 2010 in green onion dill sarmale stevia urda | Comments: 15

I ate some such sarmalute about 12 years ago with someone and since then I have been thinking about them. I got the recipe for a while and look, it's her turn. An extraordinary recipe, very good for children, my little girl liked it terribly!


1 kg urda
1 kg stevia leaves (larger)
1 cup rice
2 eggs
2 green onion bindings
1 dill connection
1 l bag
200 ml of milk
2-3 tablespoons flour
50 gr butter
2-3 tablespoons tomato juice

Method of preparation

The stevia leaves are scalded. Be very careful, they must be left in scalded water very little, because otherwise they will break when packed.

Put a spoonful of filling in the middle of the leaf and roll it like regular sarmales.

Place stevia leaves on the bottom of a pot and place the sauerkraut on top. Add the tomato juice and borscht. Fill with water, place a plate over them (so that they do not rise to boil) and let them simmer for about 30 minutes. Do not leave them too long because you risk breaking.

When they are almost cooked, make the sauce separately as follows: Heat 25 g butter in a bowl, add the flour and mix vigorously, then add the milk little by little, stirring constantly so as not to make lumps. Pour the sauce thus obtained over the sarmalute and bring to a boil.