ke.toflyintheworld.com
New recipes

Pogaci with jumari

Pogaci with jumari


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Dissolve the yeast in a cup of warm water and a tablespoon of caster sugar.

Sift the flour and mix with the yeast, 2 eggs, lard, and salt.

Knead the dough, adding warm milk from time to time.

When the dough comes off the hand and blisters appear, cover it with a towel and leave it to rise in a warm place until it doubles in volume.

Meanwhile, grind the scallops and season with salt and pepper to taste.

Spread the dough on a board giving it a rectangular shape.

Grease the sheet with the ground grits and fold the dough with what can be seen in the pictures.

Let the dough cool for 15 minutes.

We spread the sheet and cut the rolls, place them in the tray and grease them with beaten egg and sprinkle with cumin.

Heat the oven to 180 degrees and insert the pan until the buns are browned.



Recipe: Pogaci cu jumari

For this recipe, prepare a leavened dough with yeast.

Ingredient:

- 500 grams of flour,
- & frac14 liters of milk,
- 15 grams of yeast,
- a spoon of sugar,
- 2 eggs,
- 60 grams of butter or lard,
- 250 grams,
- a teaspoon of grated salt,
- pepper and a little cumin.

Method of preparation:

Sift the flour on the dough table, make room in the middle and pour the milk in which the yeast and a spoonful of sugar have been soaked.

Add eggs, 60 grams of butter or lard, salt and pepper. Fidget.

In time, on a plate, grind the leftovers from the melted lard, given by the machine. Spread the dough in a thick sheet of a finger, spread the scallops in a layer as equal as possible, fold into four and let cool for 10 minutes.

This operation is repeated three more times, at 10-minute intervals, after which a sheet about 2 cm thick is stretched.

Cut round shapes the size of a glass of wine, grease with egg, sprinkle a few cumin seeds and bake over high heat.

From the leftover dough, spread a sheet, cut sticks the width of a pencil, sprinkle cumin or grated Parmesan cheese and bake in the oven.


  • two medium pickled cabbages
  • 150 g round grain rice
  • a medium onion
  • a tablespoon of lard (or 3-4 tablespoons of oil)
  • a plate of pork chops
  • 200 ml concentrated tomato juice
  • two or three tablespoons of tomato broth
  • a teaspoon of hot pepper paste (or hot pepper paprika)
  • two tablespoons of dried or fresh dill
  • a teaspoon of dried thyme

* If you find yourself in the taste of the recipes on this blog, I am waiting for you every day and on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


100 YEAR OLD RECIPES: Potato and Onion Pies and Chips

In this section we present you old recipes, taken from various specialized "treaties", specifying, each time, the source.

This week we offer you '' Jumări cu potato şi ceapă '' and '' Mărunțișuri '', both recipes being published & icircn '' Carte de bucătărie - 1501 feluri de măncări '' (1935), with a preface by Constantin Bacalbașa.

Pair with potatoes and onions

Brown the butter with a few sliced ​​onions, after a minute add the same amount of chopped potatoes as the straw. As soon as these vegetables are cooked, add the same amount of skinless red potatoes and seeds and a clove of garlic. Bake until the liquid has evaporated.

Beat the eggs well, add salt and a tablespoon of milk (some add Malay). Add the beaten eggs & icircn the following proportion: a teaspoon of mince for two or three eggs.

Drizzle together 250 grams of flour, 2 whole eggs, a tablespoon of powdered sugar, two fingers of salt, a tablespoon of butter, a tablespoon of brandy or a tablespoon of rose water. The dough should be full, but soft to the touch. & Icircntinde it with the rod. Cut & icircn pieces of 1 centimeter by 2. Make knots, bows, any figure you can. Throw them & icircn hot butter. Leave them to their own devices. Sprinkle with sugar and serve hot. (Agerpres)


100 YEAR OLD RECIPES: Potato and Onion Pies and Chips

In this section we present you old recipes, taken from various specialized "treaties", specifying, each time, the source.

This week we offer you '' Jumări cu potato şi ceapă '' and '' Mărunțișuri '', both recipes being published & icircn '' Carte de bucătărie - 1501 dishes '' (1935), with a preface by Constantin Bacalbașa.

Pair with potatoes and onions

Brown the butter with a few sliced ​​onions, after a minute add the same amount of chopped potatoes as the straw. As soon as these vegetables are cooked, add the same amount of skinless red potatoes and seeds and a clove of garlic. Bake until the liquid has evaporated.

Beat the eggs well, add salt and a tablespoon of milk (some add Malay). Add the beaten eggs & icircn the following proportion: a teaspoon of mince for two or three eggs.

Drizzle together 250 grams of flour, 2 whole eggs, a tablespoon of powdered sugar, two fingers of salt, a tablespoon of butter, a tablespoon of brandy or a tablespoon of rose water. The dough should be full, but soft to the touch. & Icircntinde it with the rod. Cut & icircn pieces of 1 centimeter by 2. Make knots, bows, any figure you can. Throw them & icircn hot butter. Leave them to their own devices. Sprinkle with sugar and serve hot. (Agerpres)


How to prepare buns with jumari or bellows cheese, telemea

Mix the dough ingredients in a bowl and leave to rise for 30 minutes.

Meanwhile, grind the scallops and season the resulting paste with salt and pepper to taste. Mix the bellows cheese to be creamy or mix the cottage cheese with the grated cheese (or parmesan, or pecorino). Season this composition with salt, according to taste.

How to fold and cut Pogacele with jumari or cheese

The beautifully leavened dough is divided in two. The first part is spread on a thin sheet (a few mm) on the lightly floured top. With the help of a spatula or a wider knife, spread the ground jumari paste on the dough.

The greased sheet is folded in 3 first long and then wide.

Do the same with the second part, which is greased with cream cheese.

Both dough packets for the skewers with jumari and cheese are left to rest for 10 minutes on the worktop. Preheat the oven to 170C (medium stage for those with gas).

Take the first package (the one with jumari) and spread the sheet again, this time thicker, of approx. 1 cm. Grease with a wide brush with egg white beaten with salt and paprika. It is portioned with the chalk spur or with the pizza cutting wheel in squares with a side of 3-4cm (you can also cut circles with the glass but my edges remain & # 8211 my version with the squares reduces the losses almost to zero). Sprinkle cumin on each square. Lay the tray with baking paper and place the rolls at a distance of 1-2 cm from each other.


The recipe for bananas that you have to try during the winter holidays

Jumares are the kind of food that can't be missed on holiday tables in Banat. I have been among the people since time immemorial, delighting both the master chefs and the children, who from an early age are taught to recognize a good, fleshy and crunchy scent, a soft and oily one that no one wants to taste.

In Banat, quality scallops have a secret that can hardly be fulfilled nowadays: pork raised in the yard. Sacrificed by traditional methods, fed with sides of vegetable garden waste. If you can't slaughter an igneous pig, it would be a good idea to buy the bacon needed for shredding from the peasants, or from a specialized butcher.

Ingredients for bananas

& # 8211 between 2-3 pounds of raw pork bacon, the side of the pork belly, cut with a thin layer of meat on top

& # 8211 250 milliliters of cold water.

Method of preparation

& # 8211 Raw pork bacon is cut into cubes about 2-4 inches long

& # 8211 put the bacon cubes in a pot and add the water, because it will start to boil before the bacon melts and so it will help to bake the jumari on the inside before baking on the outside, which will keep it soft inside

& # 8211 with the pot on medium heat, mix every 10 minutes the scallops, which will be cooked first in the water, and after it evaporates, in its own fat

& # 8211 The cooking of the scallops is continued on the fire as low as possible, for about 90 minutes, or until the scallops turn golden, each one can leave them more or less according to their preferences, but without the lard in the pot change color.

The jumars are best served cold, after they have calmed down, with homemade bread and red onions.


POGACELE WITH JUMARI

Because the cold period of the year is approaching and because it was raining in our country for about a day, yes, no, I said that I must show you this recipe. It has been made since December 2012 according to my friend Patrik's recipe. They are very very good and the proof is the fact that I only managed to take photos of them in the tray after I took them out of the oven.

INGREDIENT: 500 g of Dobrogea flour
250 g jumari
1 or
50 ml oil
250 ml of milk
125 g sour cream
40 g of yeast
10 g sugar
salt and ground black pepper to taste

Rub the yeast with the sugar and pour the warm milk over it. Leave it to rise.
We give the halves through the mincer or put them in the robot until we get a paste. I proceeded as in the second version.

In a bowl put flour, sour cream, egg, oil, half the amount of jumari (125 g), salt and black pepper to taste. Pour the yeast and milk and knead the dough until all the ingredients are incorporated.

Cover the bowl with the dough and leave to rise until it doubles in volume. After leavening, spread the dough on the work surface in a 1 cm thick sheet. Spread the remaining jumari paste evenly over the dough.

We wrap the dough bringing in the middle the lateral parts in length and then once again we fold it on the middle of the obtained joining line. Fold the dough obtained once again as above and cover it.

Leave to rise once more until it doubles in volume. We spread the leavened dough on the work surface in a 1.5 cm thick sheet. With the help of a sharp knife we ​​will grow in the form of a grid the entire surface of the dough. With the help of a round shape, smaller or larger depending on your preferences, we will cut the rolls.

We place them in a tray lined with baking paper and grease them on the surface with beaten egg.

Bake in the oven at 175 ° C for 15-20 minutes or until browned on the surface. They are very good with a glass of beer or wine. In Slovakia they are not absent from meetings between friends during the winter.


Pogacele with jumari

Finally I took my heart in my teeth and I participate in the challenge from Electrolux, I watched the cooking sessions with pleasure and when the contest with recipes from Moldova started, I already knew that I would participate and I knew with what recipe I will make. I chose to do pumice stones, I think it is a recipe with Szekler origins, I consider it to fit into the theme, because these recipes are specific to the area where I live, I think we can not ignore the Saxon and Hungarian recipes, they are a very important part of Transylvanian cuisine .
I chose this recipe for pogacele, because I also took into account the preparation time. This time I made the jumari, next time I want to try them with a commercial jumari paste, it seems to me that they also have paprika and spices in the composition.


How to prepare buns with jumari or bellows cheese, telemea

Mix the dough ingredients in a bowl and leave to rise for 30 minutes.

Meanwhile, grind the scallops and season the resulting paste with salt and pepper to taste. Mix the bellows cheese to be creamy or mix the cottage cheese with the grated cheese (or parmesan, or pecorino). Season this composition with salt, according to taste.

How to fold and cut Pogacele with jumari or cheese

The beautifully leavened dough is divided in two. The first part is spread on a thin sheet (a few mm) on the lightly floured top. With the help of a spatula or a wider knife, spread the ground jumari paste on the dough.

The greased sheet is folded in 3 first long and then wide.

Do the same with the second part, which is greased with cream cheese.

Both dough packets for the skewers with jumari and cheese are left to rest for 10 minutes on the worktop. Preheat the oven to 170C (medium stage for those with gas).

Take the first package (the one with jumari) and spread the sheet again, this time thicker, of approx. 1 cm. Grease with a wide brush with egg white beaten with salt and paprika. It is portioned with the chalk spur or with the pizza cutting wheel into squares with a side of 3-4cm (you can also cut circles with the glass but my edges remain & # 8211 my version with squares reduces the losses almost to zero). Sprinkle cumin on each square. Lay the tray with baking paper and place the rolls at a distance of 1-2 cm from each other.


Video: Pogace bănățene - CUM se fac pogăcele cu jumări de porc pufoase?


Comments:

  1. Cornelio

    Regarding your thoughts, I feel complete solidarity with you, I really want to see your more expanded opinion about this.

  2. Kevinn

    I confirm. I agree with all of the above-said. Let us try to discuss the matter.

  3. O'

    Completely I share your opinion. In it something is also to me it seems it is very good idea. Completely with you I will agree.

  4. Dairamar

    I apologize for not being able to help. I hope they will help you here. Do not despair.



Write a message