Preparation time: less than 60 minutes
RECIPE PREPARATION Mushrooms with urda and dill in the oven:
We wash the mushrooms, we clean them and we leave them aside. Grease a tray with butter, place the mushrooms. Presaram urda. Beat eggs with sour cream, salt and pepper and pour over, then put the dill. Bake for 30-35 minutes or until browned. Great appetite!
Cake with urda and dill
I haven't found such vicious comments about a recipe in a long time. To the person who comments on the "stings": we are not cows, but we are wasps and stings, right ?! And regarding "how to powder the cake". seriously? When it clearly says "powdered sugar for powdering" on the ingredients, do you powder it?
I very sincerely sympathize with the person who is surprised that dill is put in a urda cake. Come to Brasov to eat some of the famous pancakes from Brasov, whose filling is similar to that of this cake, and they will know what heaven tastes like.
That being said, thank you very much to the author for the recipe, it is excellent! I will also use the dough for pumpkin cakes (or with jam and ground walnuts), thanks for the suggestion!
Regarding the amount of flour, I used 250 gr for mixing, then I put the dough on the kneading board together with 4 more tablespoons full of flour. I only had 350 grams of urda, very consistent, very well drained, so I made a vanilla pudding from an envelope, with the 4 tablespoons of sugar and 450 ml of milk (not 500 ml as it says on the envelope, as to come out more consistent) and I mixed the urda well with the pudding and of course, with 3-4 strands of finely chopped dill. I never put an egg in the cream. I put the filling between the two sheets of dough, I stung, no! with the fork on the top sheet, I put the cake in the preheated oven, over medium to low heat, for about 40 minutes, until golden. I powdered it - with vanilla powdered sugar, no! - when it was still hot, the powdered sugar adheres better like this, it doesn't fly when you breathe over the cake. It's out of your mind!
Superb recipe, minimal effort, simple ingredients, without many calories. Very good for those with stomach problems! Note 10! It's worth a try! It came out first, it was appreciated by everyone!
Tray pie with urda and dill filling
Prepared according to a traditional Romanian recipe, Linco Patisero's urda and dill pie is a wonderful choice for a snack.
Ingredient: Dough (50%): white flour of wheat (EU origin), water, refined sunflower vegetable oil, corn starch, iodized salt. Filling (50%): urda (75%) & # 8211 EU origin, water, semolina from wheat, dill (0.3%) & # 8211 origin from non EU.
Made in Romania.
* CR- Reference daily intake of an ordinary adult (8400kJ / 2000 kcal)
Contains 8 servings X 100g
Quick frozen product
• Store at -18 ° C with permissible variations of ± 3 ° C.
• Do not refreeze after thawing.
• The product is consumed only after thermal preparation.
• This product cannot be baked in the microwave.
How to store at home in the freezer: at -18 ° C until the date written on the package.
Preferably consumed before the date written on the side of the box.
1. Preheat the oven to 190 ° C (medium heat).
2. Remove the pie from the freezer and remove the outer packaging (cardboard box and clear foil).
3. Place the frozen pie in the oven with the tray.
4. Bake until browned, 40-50 min, depending on the efficiency of the oven.
5. For a crispy, golden pie, 10 minutes before it is ready, grease the pie with 20-30 ml of milk and a beaten egg yolk.
6. After baking, place a damp towel on the pie and leave to cool for about 20 minutes.
Pumpkin with urda and dill in the oven
Pumpkin with urda and dill in the oven from: pumpkin, urda, curd, telemea, eggs, flour, cheese, yogurt, butter, dill, salt, breadcrumbs, butter.
- 4 young, medium-sized pumpkins
- 200 g mixture of urda, curd and unsalted telemea
- 3 eggs
- 2 tablespoons flour
- 200 g of cheese
- 6 tablespoons yogurt
- 2 tablespoons butter
- 1 link dill
- 1 tablespoon breadcrumbs and butter for the pan
Method of preparation:
Peel a squash, grate it and squeeze the juice. While the zucchini is draining the juice, prepare the white sauce.
Melt the butter in a pan, sprinkle with flour, stir vigorously and gradually add the yogurt. Bring to a boil over low heat, and after 5 minutes, turn off the heat and add salt to taste and finely chop the dill
Grease a small pan with butter, line it with breadcrumbs and place a layer of pumpkin. Chicken cheese filling, then another layer of slightly overlaid pumpkin.
Pour the rest of the beaten yogurt with the eggs and a pinch of salt on top. Sprinkle with grated cheese and place the dish in the preheated oven for 30-40 minutes on medium heat. Serve the dish preferably hot.
URDĂ and DILL PIE, a plant that fights DEPRESSION
Countless and unsuspected are the therapeutic effects of dill. This aromatic plant contains good amounts of calcium, iron, manganese, vitamin A, vitamin C.and flavonoids. It has effects antioxidant, antibacterial, antiviral and inflammatory.
One of the most "unique" benefits of dill is its ability to fight depression. A study published in American Journal of Therapeutics showed that aqueous dill extract has properties antidepressants and analgesics and does not cause side effects. This is due to the content of polyphenols, flavonoids and TANNINS.
Urda and dill pie
Dill consumption was also associated with the decrease cholesterol, increase the level of energy, improvement digestion, combat bacteria and osteoporosis.
Urda and dill pie - recipe
• 2 eggs
• 10 tablespoons of sugar
• 8 tablespoons oil
• 10 tablespoons of milk
• 1 sachet of baking powder
• how much flour it contains
• 500 g of urda
• 2 eggs
• 100 g of sugar
• 5-6 dill threads
• 1 pinch of salt
Break the eggs into a tall bowl. Add the sugar and mix with the mixer until frothy. Gradually add the oil, sugar and milk, and finally the flour mixed with baking powder.
You need to get a homogeneous, elastic dough. Cover with a thick towel and let stand for at least 30 minutes.
Put the urda in a bowl. Rub it with sugar and eggs. Add finely chopped dill and salt. Mix well to obtain a homogeneous composition.
Divide the dough into two equal pieces. Spread each piece on a large sheet to fit in an oven tray. Place it in the tray lined with baking paper and spread the urda filling over it.
Place the other sheet over the urda and prick it with a fork from place to place.
Put the tray in the preheated oven at 150 degrees Celsius. Leave the pie for about 40-45 minutes. After cooling, store in the refrigerator.
It can be served as such, or with a glass of homemade yogurt or whipped milk.
1. Dr. Ax, 8 Surprising Dill Weed Benefits (# 6 Is Energizing): https://draxe.com/dill-weed/
2. Ziarul Lumina, Dill fights depression and strengthens bones: http://ziarullumina.ro/mararul-combate-depresia-si-intareste-oasele-132823.html
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
Fried urda and dill pies
Tell people what they want for pies I can't give up (to eat them :)). Although some find it hard to do, I learned to make them when I was little & # 8230maybe because my mother & # 8222 pies & # 8221 all day, donuts, pancakes, cakes as my father calls them :).
Urda pies can be made both in the oven and fried, both options are extremely tasty, only one is less healthy & I'll let you guess which :).
Ingredients for 15 -16 larger pies:
- 1kg white flour
- 50g fresh yeast
- 2 eggs
- 1 teaspoon salt
- 200ml milk
- 200ml mineral water
- 2-3 tablespoons oil
- 700g urda
- 1 small dill connection
- 1/2 teaspoon salt
- a few green onion tails (I didn't put)
We also need a thick pan and about 600ml oil for frying.
All ingredients must be at room temperature.
1. Rub the yeast with 1 teaspoon of sugar until liquefied and then add 1 teaspoon of flour and 3-4 tablespoons of warm water. Let it swell.
2. Sift the flour and put it in a bowl and then add the leavened yeast, oil, salt and start kneading, gradually adding the milk first and then the mineral water.
Knead until the dough comes off the bowl and then leave to rise hot covered with a textile napkin for an hour.
3. Until the dough rises, prepare the urda filling, crush it with a fork, then add salt, chopped dill and sliced onion tails. Mix well. The urda I had was not very fat and I added 2 more yolks.
4. After the dough has risen (doubled in volume), grease the work table with a little oil and then with a greased hand break pieces of the dough.
We take a piece of dough, spread it a little, put 2-3 tablespoons of urda and fold (see photo).
Do the same with the rest of the dough.
Put more oil in the pan to heat and prepare the first pie that has been waiting for a long time to be eaten :) spread the dough lightly with your fingertips trying to thin the pie without the filling coming out and then fry on one side and on the other until it browns nicely.
Remove on a paper napkin and let cool.
Do the same with the rest of the dough.
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Urda and dill pie
Pie filled with urda and dill, prepared with semolina, eggs, sour cream and vanilla sugar
Neapolitan pudding with urda
Neapolitan pudding with urda, prepared with lasagna, minced meat and cheese, served with grated Parmesan cheese on top
Dude and urda tart
Tart with dude (acute) and urda cream, fatty cream, egg yolks and vanilla sugar, with egg white meringue
I was born and raised in the country, my Moldovan blood flows through my veins and I inherited principles and lessons that I don't think I would have received elsewhere or I don't want to have received otherwise. The years of childhood in the country and then every vacation spent there are vivid memories that I relive fondly whenever I am at home or through recipes like today.
The holiday in the country was what we, the children, conceived as the freedom to play all day long, to run barefoot, to make new friends and to strengthen the old ones. But most of all, in the summer in the country there was fresh food that we either picked from Grandma's garden (between us, I always had a piece of newspaper with a little salt in my pocket if I went through the garden and the tomatoes were too appetizing) , or actively participate in its preparation. Of all the food-related activities, only one really marked my childhood and I was always looking forward to it - going to the sheepfold. It was a whole family ritual, we all had a well-established role so that things would go smoothly. The day began early in the morning when the men woke up to go to the sheepfold to lend a hand to the shepherds, and the women began to cook. Because a sheepfold day meant that each family would help the shepherds on the day they received their portion of cheese, bring them hot food and make cheese side by side with them. Around 8-9 when we, the children, woke up, the work was in full swing, the bread was already put in trays and left to rise, the chicken was cut and boiled, the borscht was freshly filled. Around 11 o'clock everything was packed and ready for the road. We, the children, had the role of bringing hot food to the shepherds and once we got there we also engaged in giving the sheep to the lathe. In the evening he found us tired, but with a curd as big as a sea wheel in a sack and a few cans of whey from which my grandfather made until late at night that velvety, sweet urda that we ate hot, straight from the huge cauldron in which the whey boiled.
And from that fresh urda, well drained, always, but always, our grandmother used to make us two things - urda dumplings and pies. And because I don't really dare at the corners (they never came out like hers), I have a recipe for urda pies for you today, just like my grandmother makes them. Ever since I know me, we call them pies, maybe because my grandmother never makes them bigger than a child's slap, that's how their name remained in our family, that's how I pass on the recipe.
For the dough you need: 400ml lukewarm water, 15g fresh yeast, 600g white flour, 1 pinch of salt, 2 tablespoons vegetable oil.
Mix the water with the yeast in a bowl. Add the flour and salt and start kneading, gradually adding the oil. Knead for at least 10 minutes then cover with a clean towel and let rise for 1 hour at room temperature.
For the filling you need about 300g urda, 1 teaspoon lemon peel, 2 eggs, sugar to taste (3-4 tablespoons sugar). Grandma always puts a little grated salted cheese, not much, around 30-40g. According to her, salted cheese helps the filling to bind better. I put it because I like the taste, but it's not mandatory. If you use cottage cheese instead of urda, make sure it is well drained.
Mix all ingredients in a bowl, adding sugar to taste.
Transfer the dough to the floured work table and cut it into 12 equal pieces. Form balls from each piece of dough (it will be easier to spread later) and place them on the floured work table. Sprinkle with flour so as not to form a crust.
Take a piece of dough and spread it on a thin, oval sheet. Put 1-2 tablespoons of filling on half of the obtained oval, leaving the edges free. Pull the free half of the dough over the filling and seal the edges. To seal the filling as well as possible, press the edges around with your fingertips, then carefully pinch the pressed edge from place to place. (see pictures to better understand the process).
Meanwhile, heat a considerable amount of oil in a deep bowl (my grandmother fried them in lard which is not exactly dietary, but I didn't even eat better pies or donuts like that). Fry each pie in hot oil on both sides until golden. Do not form all the pies before frying them because the dough will get wet and risk breaking when fried. It is best to form them as you fry them.
5 Romanian delicacies that make your mouth water
Romanians like to eat well and especially, they like their traditional products. So much so that even when life takes them to other lands, beyond the borders, Romanians do not give up traditional dishes. There are many who have chosen to open stores with Romanian delicacies even in the most remote places of the world, just as there are many who buy and appreciate them.
Here is how to prepare some of the tastiest Romanian delicacies, which leave your mouth watering.
1. Duck on cabbage
Where better than a well-baked duck than a well-browned duck, on a thick mattress of red or white cabbage? It is a real delicacy in Romanian cuisine and a feast with which you can always honor your guests. To get started, you need the following ingredients:
- 1 yard rate
- 1 large sauerkraut (red or white)
- 4 tomatoes
- 2 & # 8211 3 tablespoons broth (or tomato paste)
- 1 dill bunch
- 1 celery
- March 1
- spices: pepper, salt, thyme, bay leaves, paprika, hot peppers, marjoram
- 100 ml white wine
- 4 & # 8211 5 tablespoons oil
1. To have a special taste, you can marinate the duck the night before: mix in a bowl all the spices together with 3-4 tablespoons of oil and 100ml of white wine. Grease the duck well on all sides with this marinade and leave it in the covered bowl until the next day (in the fridge).
2. Chop the sauerkraut (or sweet, according to your preferences - although the pickled one is much tastier) and place it nicely on the bottom of a large bowl greased with oil. Add salt and pepper, broth or tomato paste.
3. Remove the duck from the fridge, "fill" it with sliced apple and celery and place it over the chopped cabbage, along with all the marinade.
4. Add a cup of water, cover the pot and put it in the oven (on the right heat) for an hour or two. Towards the end, remove the lid so that it browns.
5. Serve with hot peppers and freshly chopped dill.
2. Apple pie from Bucovina
You have probably tasted and licked your fingers with the Austrian apple strudel, but we guarantee that this recipe for Bucovina pie will leave your mouth "water". Here's what you need to prepare it:
- 500 g flour
- 10 tablespoons oil
- 1 or
- 180 g sugar
- 1 cube of yeast
- 250 g sour cream
- 5-6 apples
- ½ teaspoon ground cinnamon
- salt, warm water
- 4-5 well-grown eggplants
- 1 onion
- oil, salt,
- parsley leaves for decoration
- half a kilogram of marrow
- 2 eggs
- smoked cheese or smoked cheese
- breadcrumbs, salt, pepper
- sour cream
- 2 tablespoons flour
- 500 g flour
- 2 eggs
- 25 g of yeast
- 50 g sugar
- 150 ml of milk
- 50 g butter
- 250g urda
- 2 eggs
- 100 g of sugar
- 2 tablespoons sour cream
- lemon peel and raisins (optional)
1. Dissolve the yeast with a little sugar, warm water and a little flour. Stir and allow to rise for about 10 minutes on low heat.
2. In a bowl put sifted flour, and in the middle add salt, a tablespoon of sugar, 2 tablespoons oil, egg and mayonnaise. Knead an elastic dough until it comes off the hand. Leave to rise for 30 minutes.
3. Peel the apples, grate them, mix them with the remaining sugar and cinnamon and heat them a little.
4. The dough is divided into 6 & # 8211 7 equal parts. Take each side and spread it on a floured surface. Sprinkle the apple composition on each sheet, roll and place each roll in a greased tray.
Place in the oven heated to 180 degrees and bake until golden brown.
3. Eggplant salad
Delicious and refreshing in summer, eggplant salad may seem like a trifle, but its divine taste does not compare to anything. Along with a tomato salad or a peasant cheese, it's a real treat! For an eggplant salad bowl you need:
1. Bake the eggplants very easily in the oven, in a tray lined with baking paper. After cooling, peel.
2. Mix the obtained core together with the very finely chopped onion. You can use a food processor.
3. At the end, add enough salt and oil so that the eggplants do not drown in it, but only to help them stick together. The salad is spread on slices of bread and swallowed with great appetite.
4. Bake marrows
Few people know that marrows are a real culinary delicacy, although most do not give a damn about these animal "leftovers". It is a dish found rather in rural areas in Romania, especially in Oltenia, where we also took this recipe.
1. The marrow is cleaned of skins and washed, then boiled for 2 minutes.
2. Beat eggs with a little milk, a teaspoon of butter and sour cream. Add salt, pepper and flour until a pancake-like dough forms.
3. The boiled and drained marrows are spread in a heat-resistant dish greased with butter and lined with breadcrumbs. Pour the egg mixture over them and sprinkle the breadcrumbs again.
4. Grate smoked cheese or cottage cheese over the marrow and place the dish in the oven until golden brown and a slightly brownish shade.
5. Serve hot with a garnish of vegetables.
5. "Pie-n brau" pie
The small round pies made of cozonac dough, filled with urda and sour cream and beautifully packaged like envelopes with postcards, good for leaving your mouth watering, are the stars of many households in the area of Moldova. Here we offer a traditional recipe for Poale-n brau pies, to inspire you and awaken your appetite for cooking.
1. Make a dough as a cake from the above ingredients, taking care that the yeast is diluted before in a little warm milk. Before being incorporated into the flour, beat the eggs with the sugar, salt, melted butter and warm milk.
2. The ingredients for the dough are put in the bread machine or in the kneading bowl in order, as follows: flour with yeast diluted in warm milk in the middle. After it foams, beat eggs with sugar, salt, melted butter and milk, and then add to the composition.
3. Spread the well-kneaded dough into a 1 cm thick sheet and cut into squares.
4. Make the urda filling mixed with eggs, sugar, sour cream, lemon peel and raisins (optional). Take the filling with a spoon and place it in the middle of each square.
5. Each square is folded in half, in the shape of an envelope. Allow the pies to rise for 10-15 minutes.
6. The legs in the belt thus obtained are placed in the oven placed on a tray lined with baking paper at a temperature of 180 degrees for about 40 minutes.