If I had prepared the recipe according to the original, I am sure that someone with good eyes would not have looked at it, first of all it is not suitable for a Moldovan meal and secondly, the recipe does not look wow to turn the gourmets on their backs woow. When you are born with something like that, you learn with such food and it really seems like the best food, but when you meet it once in a lifetime, you kind of squint your nose as some people may grimace at my recipe for cisca with groats and jumari, so the tastes are not discussed, they are tasted :). We have improved the recipe to please the capricious and to be in tune with our times.
Preparation for malasolca:
Rinse the fish and put in a pan in which they put a spoon, two olive oil, put the peeled potatoes and cut into three, four pieces, salt to taste, peppercorns, bay leaves, paprika sweet, water; cover with a stainless steel bowl and put the tray in the oven, meanwhile prepare the dough for the bread bowl. I put the stainless steel bowl in the oven to heat it and not to stick the dough to it.
Preparation for the bread bowl in which the malasolca will be served:
Put the flour in a bowl, in another bowl put the baking soda, salt, whey, homogenize the whey composition until the baking soda melts and pour over the flour, knead a dough hard enough, towards the end add more 2 tablespoons oil and continue kneading to peel the dough off the hands and the bowl. This dough can be processed immediately after kneading. It is a special dough with a special taste, only connoisseurs can appreciate something like that, plus it is very healthy, it regulates the pH in the body. When we were children and came from field work, we kneaded this dough to prepare cakes for a new day at field work.
Break a piece of dough so thick and spread it in the form of a round sheet, thick, about 1 cm, maybe less, remove the stainless steel bowl on the pan in the oven and put the sheet of dough over the bowl, so as to it covers the whole bowl, which is extra, it is removed with a light knife. Put the bowl over the pan with fish and leave it in the oven for about 50-60 minutes, try to see if the crust is browned; if it is brown, remove the bowl with the crust and let the food brown a little more, then turn off the heat. Allow the crust to cool and gently remove the stainless steel bowl, place the food in the bread bowl.
Preparation for garlic sauce:
Peel a squash, grate it and cut it into thin slices. a piece of the bread bowl.
Have fun, dear ones!
From the rest of the dough, make four more baked cakes on the stove and eat them with malasolca.
Bread with psyllium
Bread with psyllium ideal for an optimal intake of vitamins, minerals and enzymes.
Bread with psyllium, for immunity and an optimal intake of minerals and vitamins A, C and K, enzymes, carotene and many other nutrients.
- 1040 g wheat flour meal, type 650
- 130 g of wheat bran
- 130 g bran or psyllium flour, (Indian plantain)
- 780 g of water
- 20 g of salt
- 520 g maya
Steps needed to prepare
- Maya: Mix 80 g of rye flour and 85 ml of lukewarm water with a few cumin seeds in a small bowl until a fine paste is obtained.
- Cover the dish with a damp towel and place near a heat source for 36 hours.
- The towel should be kept moist at all times until the 36 hours have elapsed.
- You can do this using a clean water spray / spray.
- After 24 hours, mix the paste and leave it to rise for another 12 hours, covering the bowl again with a damp towel.
- Once mixed, the mayo will start to grow more, and the towel should not be lifted from the bowl at all.
- P & acircine: From these quantities you will get two p & acircini.
- Mix all the ingredients and knead well for 5-10 minutes.
- Two p & acircini are formed which are left to rise for two hours in special p & acircine baskets (brotform or banneton) lined with flour.
- These baskets will give the birds a more special shape. Round or oval shapes can be used.
- After leavening, pour the breadcrumbs into a tray covered with baking paper.
- Grow the breadcrumbs with a knife and place in the oven.
- Bake for 30-45 minutes, the first 15 minutes on high heat, then on medium heat.
- Tip: To get mayonnaise for this recipe, you can use a smaller amount of mayonnaise stored from another pan, which you can multiply at least 8 hours before.
- To make the mayonnaise, mix it with equal amounts of water and white flour and leave it to rise in a bowl covered with a damp towel.
- If you have had mayonnaise stored in the refrigerator, wait at least an hour before adding it, during which time it will reach room temperature.
Suggestion: To obtain mayonnaise, use a smaller amount of mayonnaise stored from another loaf. You can multiply it at least 8 hours in advance. How? Simple. Mix with equal amounts of water and white wheat flour and leave to rise in a bowl covered with a damp towel. If you have had mayonnaise stored in the refrigerator, wait at least an hour before multiplying it. During this time it will reach room temperature.
Warningi: In the case of children under 3 years of age, bran can be replaced with flour. Keep the amount in the recipe. Branches are rather recommended for teenagers and adults for detoxifying and cleansing the colon. Many nutritionists do not recommend young children to eat bran regularly, as they may lose nutrients during digestion.
The miraculous health benefits of horseradish
Any lung disease can be cured with this natural remedy & # 8211 BZI. Honey paste is recommended in anemia, detoxification, cancer, liver disease, diseases. The recipe for horseradish with honey is very popular among fans of traditional medicine. When it comes to painful processes in the bronchi and lungs, the factor. The recipe with brandy and eggshells that helps strengthen your lungs and immunity in one. These are eggshells, lemon, horseradish, brandy and honey. Both the recipe and the treatment are simple. A 100% natural horseradish mixture can be an important aid in detoxifying the lungs. Thyme with Honey & # 8211 The Best Cure for Lungs and Respiratory Infections. Horseradish can be consumed as a medicine, shaved mixed with honey or o. This is a remedy used especially against recurrent pneumonia.
It is a remedy known for its effectiveness in coughs and lung diseases. This recipe was revealed by the nuns from the Polovragi Monastery in Gorj County. Here are the benefits of horseradish with honey and how you can manage it!
Cheese, spinach and bread pudding
A pudding similar in taste to a quiche, which is much easier to prepare. Although it comes from American cuisine, it has an Italian-inspired name: stratta. That's because it has delicious layers of ciabatta, spinach and cheese.
Cut the ciabatta into cubes and put them in the oven for 20 minutes, until lightly browned. Allow to cool to room temperature.
Thaw the spinach and drain the excess water.
Cook the onion with a tablespoon of butter over medium heat for 5 minutes. Add 1/2 teaspoon salt, pepper powder and cook for 1 minute. Add the spinach, remove from the heat and set aside.
Grease a ceramic baking dish with a tablespoon of butter. Place half of the ciabatta cubes at the base of the bowl, add half the amount of spinach and half of the grated cheese. Continue with another layer of ciabatta, one of spinach and one of cheese.
Beat the eggs with the milk, a nutmeg powder and 1/2 teaspoon of salt and pour everything over the ingredients in the bowl. Cover with cling film and refrigerate overnight.
The next day, take the dish out of the fridge and let it reach room temperature. Preheat the oven to 180C and bake the pudding for 50 minutes.
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We discovered this bread recipe on the justlovecooking blog, so we will not assume the merits on it. But we tell you that we tried it, which determined us to share the recipe, because it is worth trying.
It is a delicious bread, which is incredibly easy to prepare.
Sift the flour into a larger bowl, in which you will knead the dough. Dissolve the yeast together with the sugar in warm water to which you then add the olive oil.
Then add the liquid to the flour bowl, and mix with a spoon 4-5 times, to form a little dough. All you have to do is cover the dish and leave it in the fridge for 12-24 hours, the better. Yes, it's incredibly simple! :)
The next day, pour the dough on a floured surface. Knead the dough according to the instructions that you can see in detailed images on the blog.
After the dough is kneaded, leave it on the work table covered with a towel for 30-60 minutes, if you have time. Meanwhile, heat the oven to 250 degrees. Put the bread with quick movements in a pot with a lid and put it in the oven for 25 minutes. Leave it without a lid for another 10 minutes.
For almost a year I prepared the bread by mixing the ingredients by hand - I didn't have KA and it goes fast and so, it is not necessary to knead much, it is enough to homogenize the ingredients.
I put salt and flour in the KA bowl.
Mix the yeast with the sugar and set it aside until you grease the pan.
Meanwhile, the yeast liquefied and poured it in the middle of the flour.
I start the robot at minimum speed and add the oil, often half a tablespoon of oil is enough, depending on the flour (I buy more flour and if after the first bread I find that the bread is more crumbly the next day, I put 1 Â½ tablespoons of oil if flour is drier pour the 2 tablespoons).
I add warm water, gradually, enter either the whole amount of 600 ml of water, or only 550 ml, also depending on the humidity of the flour - you add 550 ml and if necessary pour the rest, it will be noticed that
the dough is homogenized quickly, it gathers around the hook, I don't leave it to knead anymore.
The vessel remains clean and so does the hook.
Divide the dough in half, twist it and place the bread in the tray, then with the tray in a large bag and leave it to rise, until it reaches the edge of the tray or until the volume doubles, you know.
From this moment I just have to take care to put it in the oven and bake it, I don't knead the dough a second time, I can take care of anything else or I relax reading on my ass.
It is ready to leaven - depending on how hot it is in the kitchen - in 35, 40 minutes or an hour. Those that have an electric stove with a leavening program seem to leaven even faster.
When it is ready to leaven, I turn on the oven - I do not heat it before - I place the tray in the oven and set the temperature to stage 7, ie 250 degrees.
If you have an oven that burns like mine after 20 minutes, return the bread if not, no.
It is baked in 45 minutes or when you like the color.
I take the bread out on a grill, sprinkle it with water and cover it with a napkin until it cools down.