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Ingredients for it took it must be at room temperature.

First mix the yeast with 2-3 tablespoons of sugar, then mix with a little flour and a little warm milk so as to obtain a dough that is not too thick. Cover with a towel and place in a warm place.

Separate the eggs, beat the yolks with salt and the egg whites with 100 grams of sugar.

Heat the milk with 50 g of sugar and keep it until the sugar melts.

When the yeast has risen, place it on top of the previously sifted flour and keep it warm, and then gradually add the warm milk and the yolks, the lemon peel, the essences until fully incorporated.

Then we put the beaten egg whites with the sugar, we incorporate all the amount of flour, after which we put the oil and we start kneading.

If the dough comes off the bowl, it means that it is kneaded enough, cover the bowl with a towel and put it to rise, in a warm place, for 1 hour.

In a pan greased with oil we place a sheet of dough.

We mix the cheese with the sugar, eggs, vanilla sugar and raisins (we ate all the raisins for cakes, so at Easter we ran out).

Put the cheese mixture over the dough in the tray, even out and put the tray in the oven.

We will leave it until the part of the surface starts to brown slightly. On medium heat, I left it for 45 minutes.

After it has cooled, we serve it and serve it.

Easter - Recipes

100% natural products with milk raw material, from our own farm

100% natural dairy products, prepared according to traditional Romanian recipes

A few words about us

In a market saturated with unhealthy foods, in which our body makes daily contact with hundreds of artificial colors and additives, we set out to bring back to consumers' attention the taste of dairy products of yesteryear.

Lacto Genimico is a manufacturer and distributor of dairy products and cheeses with over 15 years of experience in the field.

The milk used in the preparation of the products is collected from our own farm from 300 dairy cows and 500 sheep, which graze in the open air on the pastures in Horia village, Constanta county.

The milk is kept in stainless steel containers, being transported with special tanks and microbiologically checked at collection. Upon arrival at the factory of the tanks, another set of laboratory analyzes is performed by specialized personnel.

The cows that give the milk used to produce our recipes are fed natural fodder

On average, between 5,000 and 10,000 liters of milk are processed daily (depending on the season)

Lacto Genimico farm is equipped with milking systems in conditions of maximum hygiene, at European standards

Dairy products are 100% natural, do not contain preservatives and other additives, they are prepared according to traditional Romanian recipes, in accordance with European standards

The main benefits if you choose to collaborate with us

100% natural dairy products, prepared according to traditional recipes

Our range of dairy products is distributed in over 40 stores

Our dairy products are 100% natural, prepared according to traditional recipes

We have the best quality-price ratio

For you and your family, we have chosen cheeses and dairy products specific to Romanian cuisine, with which you can cook traditional recipes, or which can give a tasty and familiar aroma as in the old days.

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An effective Easter dough recipe

As each of us, the cooks, want Easter to be the best, here is a recipe for a Easter dough as good as possible.


It all starts with milk. Put a little milk aside while the rest will be boiled. The milk set aside is heated a little after which, in it, the yeast will be melted. Boiled milk should be boiled several times, then add 2-3 tablespoons of flour. Don't forget to stir continuously as you add flour so that it doesn't become lumpy. It would be very good to use a phone. The milk is then removed from the heat, and the melted yeast will be added. Put the composition aside, cover with a towel and leave to rise.

In a bowl, the egg yolks must be separated from the egg whites. Rub the yolks with salt and then with sugar, until a cream is obtained. The egg whites must also be beaten with foam. You can use a mixer to make sure you beat the egg whites well.

The rest of the flour will be put in a larger bowl. Make a generous ditch in the center of the flour and there you will pour the yeast composition, the yolks and the beaten egg whites. Pour a cup of warm water to bind everything more easily.

Here comes the hard part. Easter dough it must be kneaded for at least 30 minutes. Then proceed to add the oil. It is added gradually and the composition must be kneaded continuously to incorporate the oil as well as possible. Also now add the margarine that has been melted and is still a little warm. Don't forget the essence of rum. It is very important for flavor.

Mix 3 tablespoons of flour with the yeast and a little lukewarm milk. Leave the mayo to rise, in a warm place. Sift the flour, add the eggs and mayonnaise. Melt the sugar and salt in the warm milk, then pour it over the flour and knead the dough for about 20 minutes, gradually adding the melted butter. Leave the Easter dough to rise.

For the filling, mix the drained cheese with the egg yolks, raisins, sugar, flour in the rain and grated lemon peel. Beat the egg whites separately into a hard foam and lightly incorporate them, from the bottom up, into the cheese mixture. Spread the dough in a round pan, greased with butter, over which you pour the filling. From the pieces of dough that extend beyond the edge of the tray, you make a braid that you put on the outer diameter of the dough. Put the tray with Moldovan Easter eggs in the preheated oven and leave it to bake until it browns and passes the toothpick test.

Easter with chocolate, very creamy

This is the best chocolate Easter, very creamy. A truly chocolate treat for all chocolate lovers. Use a thin layer of cake dough, and the inside is an extremely fine and fragrant chocolate cream, the best possible chocolate cream. It's not dough, it's cream.

On my blog you can also find other Easter recipes, I invite you to try them:

Sweet Easter with raisins!

Easter cannot be missing from the Easter table! Fluffy and fragrant dough, soft and juicy filling - this delicacy leaves no one indifferent!

-20 g of fresh yeast or 7 g of dry yeast

-1.5 tablespoons refined sunflower oil (or other odorless oil)

-a teaspoon of vanilla sugar

-200 g of sweet cottage cheese (wet and pasty)

-50 g of fermented cream 20%

-a teaspoon of vanilla sugar

-the peel of half a small lemon.

Other: an egg + a tablespoon of milk (to grease the preparation before baking).

All ingredients should be at room temperature (except warm milk - 35-37 ° C).

Bake Easter in a round tray with a diameter of 26-28 cm.

1. Prepare the dough: dissolve the crushed yeast in warm milk. Add a tablespoon of sugar (of the total amount) and 2 tablespoons of sifted flour (of the total amount). Mix until smooth using a whisk.

2. Leave the dough to rise for 20 minutes in a warm place. It should be covered with the characteristic frothy "hat".

3. Meanwhile, put the eggs, the remaining caster sugar, the vanilla sugar and the salt in a deep bowl. Beat them until smooth, using the target.

4.Add the leavened batter and melted butter (hot, not hot). Stir.

5. Gradually add the sifted flour. Mix with a fork and spatula. After the flour is completely moistened, add the refined sunflower oil and continue kneading the dough with your hands: for 7-10 minutes, until it becomes elastic, non-sticky and you will notice the appearance of bubbles on its surface (in the last 2 minutes it would be best to knead it on the table sprinkled with flour). At the same time it must remain soft and pleasant to the touch.

6. Shape the dough into a ball and place it in a deep bowl. Cover with cling film and leave to rise for 1.5 hours in a warm place.

7. Gently knead the leavened dough and divide it into 3 parts: 2/4, 1/4 and 1/4.

8. Working on the table sprinkled with flour, spread the larger piece of dough in a round tray, with the diameter corresponding to the diameter of the bottom of the baking tray (we used a tray with a diameter of 26 cm).

9. Line the bottom of the tray with baking paper and grease the walls with butter. Transfer the round worktop to it.

10. Spread each smaller piece of dough into a thin, rectangular sheet. Roll it into a roll, starting from a long edge. Then roll the roller on the work surface to lengthen it.

11.After shaping both rolls, start stretching them one at a time. This way the dough will be able to "rest" and will not break. We modeled rolls with a length of 95 cm (if you use a tray with a diameter of 27-28 cm, you will need to lengthen them more).

12. Roll the rolls a little in flour (so the braid will remain more obvious) and knit them. Roll the mower a little more on the work surface.

13. Transfer the "mowing" obtained to the tray, placing it on its edges in the form of a crown.

14. Cover the next Easter with cling film and let it "rest" for 30 minutes in a warm place.

15. Prepare the filling: if the sweet cottage cheese is granular, pass it through a small sieve. Thus it will become homogeneous and pasty.

16.Mix the sweet cottage cheese with the soft butter.

17. Add the caster sugar, vanilla sugar, a pinch of salt, grated lemon peel, egg and fermented cream. Mix until smooth: first with a spatula and then with a fork.

18.Add the cornstarch. Mix very well.

19.Add the washed and dried raisins. Stir.

20. In 30 minutes, arrange the "mowing" on Easter, bringing it closer to the edges of the tray. Then press the countertop lightly with your fingers and prick it with a fork so that it does not swell during baking.

21. Grease Easter with an egg combined with a tablespoon of milk, using the brush.

22.Add the filling in the middle of it, spreading it evenly.

23. Bake Pasca for 40-45 minutes in the preheated oven to 180 ° C‌. Its filling must coagulate completely.

24. Allow Pasca to cool completely. Then carefully remove it from the tray and place it on a plate.

25. Portion it and serve it with great pleasure! Its top is fluffy, and the "mower" actually unfolds into bundles. The next day the filling becomes more stable and resembles cheesecake. A real delight!

EASTER RECIPES. Prepare EASTER WITHOUT Dough like a Masterchef

EASTER RECIPE. EASTER RECIPES - how we prepare bread. Bogdan Roman, competitor at MASTERCHEF, SEASON 2, offers an alternative to the traditional EASTER EASTER, giving up the classic dough. It is a simple Easter recipe without dough, but appetizing.

To prepare you need:

  • 100ml rum, whiskey or hot water for soaking raisins, grated peel of a lemon, amaretto, vanilla essence or vanilla sugar, a sachet of baking powder, five tablespoons flour, eight tablespoons sugar, five eggs, 100g raisins, 600g cow cheese.

For starters, soak the raisins in a little alcohol to cover them. If we do not have alcohol, we can soak them in warm water. A tip from Bogdan Roman is to use warmer water because this way the raisins will soften faster.

Then separate the egg yolks from the egg whites and mix the egg yolks with cottage cheese, sugar, raisins, lemon peel and vanilla. Mix well until the composition is homogeneous. Add the sifted flour and mix with baking powder and a pinch of salt. Mix well until we no longer have lumps of flour. Here, the competitor from Mastrchef recommends more care because if the cottage cheese is dry we will use less flour, and if the cheese is very soft, we will use more flour.

Separately, beat the egg whites with a pinch of salt. Carefully mix the egg whites in the composition.

EASTER RECIPE. For EASTER EASTER, this composition should not be very soft, but still difficult to flow.

Grease a pan with butter and line it with flour or semolina. Pour the composition and put it in the oven heated to 180 degrees (medium) for 15 minutes. Then lower the temperature a little (up to 160 degrees) and leave for about 35-40 minutes, until it turns golden. For EASTER RECIPE, the toothpick test must be performed.

Very fluffy Easter recipe without dough!

Easter without dough with light cream of cottage cheese comes out fragrant, soft and baked. It is an easy dessert and reminds you of childhood!


-100 g of butter + 10 g for greased form

-700 g of 9% cow's cheese


1. Soak the raisins in hot water.

2. Mix the butter (at room temperature) with the cheese. To grind the cheese well, use a blender, you will get a homogeneous mass.

3. In a separate bowl, mix the eggs, salt and sugar. Use a mixer to get a creamy foam.

4. Stir in the cheese, eggs and milk and continue to mix well. Add the semolina in 2 slices so as not to form humps. Finally add the soaked raisins and mix with a spatula. Let the semolina swell for 10 minutes.

5. Prepare the baking tin: first grease with butter and line with baking paper. Transfer the composition to the form and put it in the oven, in the preheated oven at 180 ° C for 40-50 minutes.

6. After 40-50 minutes, remove from the oven and allow to cool. Remove the baking paper and serve with condensed milk, cream or jam.

Easter with ricotta and raisins (with pandispan top)

Christ is Risen! I think you have already become accustomed to publishing recipes that I have prepared for the feast of the Lord's Resurrection. festive Easter meal. So it is no surprise that the first recipe published after Easter is an Easter one.

In our family, being from Moldova, it is not customary to prepare another dessert for Easter than Easter and cake. So this year I only made two Easter, and, like the walnut cake (see HERE recipe) I prepared it a week or so before and put it in the freezer, before Easter I only had to make Easter.

And how the fastest to make is the Easter made of sponge cake dough (see HERE another option) except, of course, the one without dough, which doesn't seem to be very Easter, but rather cheesecake, that's exactly what we did: an Easter with sponge cake and ricotta dough and one with sponge cake and urda dough.

There is a small difference between the two types of urda, ours, which we are used to and the ricotta type. The latter is also urda cheese, only very fine, with the consistency of a cream.

A box of ricotta, which weighs 250 grams, is enough for a smaller Easter, with a diameter of 20 centimeters and for which you make the sponge cake from just 3 eggs. In other words, Easter is not only easy to make but also quite economical.

Russian Easter without baking

I had been planning to try a traditional Russian Easter for a long time, but only this year did I dare. Russian Easter without baking it can be made according to a lot of recipes and with a lot of kinds of fillings (dried / fresh fruits, cocoa, coffee, caramel, etc.). The only unchanged element is cow cheese. Choose one quality, fat, tasteless sour.
The traditional shape of the Passover is a specific one, the trunk of a quadrilateral pyramid, which has a cross printed on the sides and the initials of the Easter greeting in Russian (Christ is risen! & # 8211 Христо́с Воскре́се! - ХВ). But muOther housewives improvise, out of need or desire to be creative. As well Easter can be prepared in one strainer / strainer or in a new plastic pots for orchids (has several holes) or in one simple pots in which several holes are made with the help of a screwdriver (the variant I used). Holes are needed for drainage.
The consistency is creamy and silky, and the taste is very fine and depends on the flavors used. This Easter we had a version with chocolate, but especially for today's article we prepared a simple Easter with vanilla. Of course, you don't have to wait for the Easter holidays to be able to enjoy this fabulous dessert. If you use a round sieve, like this, you get a wonderful cheesecake without baking.

For an Easter of about 6-8 servings

  • 70 g Green Sugar
  • 2 eggs
  • 100 ml sweet cream
  • 70 g butter
  • 500 g greasy cottage cheese
  • vanilla
  • lemon peel, grated or candied, optional

First of all, prepare the form. Whatever you choose (sieve / strainer / pot), it must be clean. Wallpaper with gauze or a cloth towel, moistened with water and squeezed.

Beat the eggs with Green Sugar, then add the sweet cream.

The mixture is placed in a kettle over low heat. Stirring constantly, keep until the composition thickens. Incorporate the diced butter. The cream obtained is poured over the cottage cheese, vanilla is added.

Mix everything with a hand blender, so that the whole composition becomes creamy, without lumps. It is poured into the prepared form. Cover with damp gauze. The form is placed on a grill placed in a bowl in which to drain the liquid (I had a grill form). Let cool for 10-24 hours. After the first 2-3 hours, when the composition has hardened slightly, put a weight over the easter (for example, a box of mascarpone or 1-2 packets of butter). The next day, the Easter is poured out of the mold on a plate, the gauze is removed and served.

It can be garnished with chocolate drops or sprinkled with cocoa / coconut flakes.

_Easter Recipes - Tasty And Healthy

2004 House of Guides Tel .: (0040) 21-222 66 20, Fax: 222 15 49 E-mail: [email protected] All rights belong exclusively to the House of Guides Publishing House. Reproduction in whole or in part of the work in any form without the written permission of the House of Guides Publishing House is prohibited. All rights reserved. Copyright by House of Guides. This book may not be reproduced in whole or in part without written permission of House of Guides. ISBN 973-86412-2-5

The editor's word The feast of the Lord's resurrection, an occasion of great joy for all believers, is also a reason for gastronomic respite, coming after a long period of fasting. Tradition teaches us to meet the beds with red eggs, lamb dishes, cakes and Easter, to which housewives add many other culinary specialties, which enhance their craftsmanship and enrich a festive meal, attended by all loved ones. Today, the perversion of inherited customs makes the Pate meals no longer have the charm of traditional celebrations. Over time, all sorts of innovations have emerged, starting with painting eggs in various colors or paving them with kitsch stickers, and ending with the adoption of Western cuisine, such as burgers or pizza, instead of those specific to our geographical area. Modern technologies used in the food industry have also resulted in excessive chemicalization of products, with long-term harmful effects on consumer health. That is why, in recent years, there has been an insistent talk about the return to natural food, to ecological products. In the absolute premiere, Tasty and Healthy Pate Recipes, the supplement of the Romanian Gastronomic Guide, presents the ingredients with their name of geographical origin, in order to facilitate your choice of products as close to nature as possible, appetizing and beneficial for the body. It is an even more appropriate approach, as the Feast of Peace is an opportunity for purification both spiritually and physically. Consequently, let us purify ourselves, honoring the Pate meal with natural, ecological, healthy foods. Since the Feast of the Father is, par excellence, a family one, the festive meal reuniting all the loved ones, we propose recipes whose ingredients are calculated for eight pores. You will find, in the following pages, the complete solutions for compiling a menu, with appetizers, soups or soups, main courses and desserts. We will also recommend the right stews for each dish, so that the success of the meal is complete. We wish you a pleasant reading and a lot of inspiration in choosing the dishes! May the Feast of the Resurrection of the Lord Jesus Christ find you holy and bring light to your souls!

The word of the editor. . . . . . . . . . . . . . . . . .3 Pate with Pate. . . . . . . . . . . . . .5 Appetizers. . . . . . . . . . . . . . . . . . . . . . . . . . .6 Soups, broths and borers. . . . . . . . . . . . . . .11 Basic Dishes. . . . . . . . . . . . . . . . . . . . . .14 ​​Desserts. . . . . . . . . . . . . . . . . . . . . . . . .25 Rolls and cakes. . . . . . . . . . . . . . . . . . .29

The cake with Pate dishes on the night of the resurrection, the faithful go to church to receive the Light, to wait for the news that Christ has risen and to sanctify the dishes prepared for the Pate meal. Tradition requires that some of the snacks that will make up the feast be brought to the church in a basket of woven twigs, beautifully placed on a new towel, along with a candle to ennoble them with the Light of the Resurrection. In the New Testament it is said that when Jesus was crucified, the Mother of God had an egg basket with her. From the wounds of the Savior, the blood dripped over these eggs, coloring their shells red. Since then, as a reminder of those moments, fools have been accustomed to paint red Pate eggs, hitting them and saying the ritual words: Christ is risen! Really resurrected! And the red eggs, along with other foods, are taken to church on the night of the resurrection, in couri, to be sanctified. The consecration of the dishes is a foolish ritual, which blesses the dishes that will be served at the Pate table, a symbolic ritual by the fact that each brings to church only a few of the dishes, as an eantion, the blessing affecting all the snacks that will compose festive menu. According to tradition, the pate with pate dishes includes some red eggs, a cake, an Easter cake, a piece of lamb steak, a bottle of uic or brandy, as well as a bottle of red wine. Those who managed to keep the smoked fish over the winter, put in the baskets a piece of homemade sausage, uncles or other specialties. In the area of ​​Bukovina, it is also customary to put in a basket a jar of horseradish and beetroot, a salad that traditionally accompanies the appetizers served at the table that celebrate the resurrection of Jesus Christ. Out of respect for tradition and for the purity of this important Christian holiday, chemically treated foods will not be put in the pot with Pate dishes, no matter how modern and appetizing they may be. Even if some do not want to give up, even on this occasion, such foods, it is good to bring to the church, for the saint, only the traditional dishes. By sanctifying the few brought, the whole table of Pate will be blessed.

AppetizersTips for choosing ingredientsAny special meal should start with appetizers. Pate meal being one of the most special, perhaps even the most important throughout the year, is no exception to this rule. As appetizers, they serve first of all red eggs, with green onions, radishes, green salad with lemon juice or, as is the custom in Bucovina, horseradish salad with red beets. Lamb fillet, prepared in different ways, is indispensable. You can also serve smoked products over the winter, cheeses and other flavors, accompanied by a glass of brandy or brandy. And, because we promised you some tips on choosing products, let's say that the eggs must be fresh, have a date marked on them. As a source, the ones sold by Tonelli seem safer. The tastiest and tenderest lamb comes from Dobrogea, so it is good to find out from which area the producer is, as well as if he has all the health certificates for the meat sold. Good quality milk or cream, but also products according to organic food standards, are under the LaDorna brand. The tastiest cheeses come from the intra-Carpathian area (Bistria, Covasna), and the high quality dry salami, although it became known as Sibiu, is originally produced in Salonta. The most famous skulls are those of Plecoi. The oil must be chosen from the cholesterol-free one (we recommend Floriol or Untdelemn from Grandma), and the mover can be hot or sweet, according to your preferences, from the Bunti range from Grandma or Knorr. The spices used are recommended to be purchased from supermarkets, from well-known producers, such as Ktanyi. It is also advisable to use iodized salt. Green onions, radishes or greens are bought from the market, choosing them to be fresh, not withered. As far as uica is concerned, the one produced in the Argeului and Vlcei areas is of good quality, and the best brandy comes from Bihor, Slaj or Maramure. A quality palinc can be recognized by shaking the bottle in which it is packed: the more beads it will make, the higher the size and purity of the stump.

The Red Egg Tradition says that eggs for Pate are painted only in the color red, which symbolizes the blood of the Savior Jesus Christ. Large eggs are chosen for painting, with the shell as smooth as possible, without roughening. Before being painted, the eggs are carefully washed in cold water, then boiled in a bowl of water to which a little salt is added. Let it boil for 10-15 minutes, depending on how many countries we want to leave. However, they will not boil too much, so as not to crack the skin. Meanwhile, in another pot of boiled water, dissolve the egg paint, adding a tablespoon of vinegar. When the eggs are sufficiently cooked, remove them with a whisk and immerse them in the paint bowl. Leave for about 10 minutes, then remove and wipe well with a sheet of white paper or a sheet of blotter, until dry on all sides, so that no stains remain on their surface. After cooling, grease all over with a piece of butter (or a small brush dipped in oil) and then polish with a soft, clean cloth to give them shine.

In some areas, in some areas, the custom of decorating red eggs with various designs, more or less complicated, has been preserved. There are decorated eggs or, as they say in Bucovina, a historical region in which this tradition is elevated to the rank of art, enchanted. For the nesting of the eggs, an instrument called chii is used, made of a piece of wood like a shovel, having at one end a tube made of thin sheet metal, through which a hair of horsetail hair is inserted. The chiia is soaked in melted wax, after which the desired patterns are drawn, with its help, on the eggshell. After the drawing is finished, immerse the eggs in the bowl with the paint, leave them for about 10 minutes, then take them out, leave them to dry, at which point wipe the wax off them. On the portions where the wax was, the shell will remain white. More experienced housewives repeat the operation several times, using paints of different colors, to obtain drawings of great complexity and beauty.

Lamb's milk in a lamb's lamb's lamb's guts (liver, heart, lungs) Boil them in cold salted water, then take them out and leave them to cool. Onions and greens are cleaned, washed and finely chopped. Put the entrails through the chopping hand, then mix well with the onion and greens. Add, in turn, eggs, a few tablespoons of oil, salt and pepper to taste. In a well-greased pan with oil, spread the powder, washed carefully beforehand. Spread the filling in the middle, then the edges

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