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Flower bread

Flower bread



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Put the previously sifted flour in the pan of the bread machine, salt in one corner and the rest of the ingredients in the opposite corner.

Start the machine on the kneading program. Leave the dough to rise in the vats and place in another bowl, in a warm place away from drafts of cold air, covered with a clean towel.


It is divided into 6 pieces, each of which is shaped into a ball. One sits in the middle and the rest around it, thus forming a flower.

Grease with egg and sprinkle with sesame seeds.


Leave to rise for another 20-30 minutes, then bake at 200 degrees C for 25 minutes.

As soon as the bread is removed from the oven, cover it with a wet towel.


Boyar cookbook - 200 sought-after recipes for dishes, cakes and other household chores, by Mihail Kogălniceanu and Kostache Negruzzi

Some books are like a test. I really wanted my first book of Romanian dishes, even if the phrase appears later, in Christ Ionnin. At the first reading of the boyar's cookbook, signed by Kostache Negruzzi and Mihail Kogălniceanu and published in 1841, I had a feeling of disappointment. So I put it aside. Until recently, when I reread it carefully twice and tried to better understand the context and motivation of the two authors. The book obviously consists of a number of recipes collected from other countries, boyar recipes in their own right, recipes for 10-14 people, with ingredients impossible to find in a 19th century peasant household.

In addition to recipes, the two authors also propose some useful "means" for households & # 8220to keep nuts fresh for a whole year & # 8221, & # 8220to remove excess salt from overly salty dishes & # 8221, & # 8220 eggs hens at any time of the year & # 8221, & # 8220to clear the turbid wine & # 8221, & # 8220to remove the smell of poloboc from the wine & # 8221 or & # 8220to be able to keep the meat fresh for a few weeks in the summer & # 8221.

"The boyar's cookbook" of Kogălniceanu and Negruzzi can put in difficulty even a rich man of our days, but he is a simple man of those times. For example, for doba (drum) of turkey you need turkey, tongue, ham, cow's feet, rabbit, bacon, pickles, allspice, cinnamon, lemon peel, salt, pepper, eggs, milk and bread crumbs.

For other recipes you need nutmeg, vanilla, cloves, bay leaf, rosemary, thyme, capers, almonds, pistachios, chocolate or oranges.

The subtitle of the book, "200 sought-after recipes for dishes, cakes and other household chores", makes reasonable the hypothesis that the two tried these recipes, especially since both were boyars and had both cooks and the ability to procure all these ingredients. However, the ingredients, the names of some recipes, but also the openness of both authors to European culture undoubtedly show the foreign origin of many recipes in this book. Here are some recipe names: Fashion ox comes from the French "Boeuf a la mode", pigeon in papillotes (Pigeons in wax paper, from the French "papillote"), Pasta (pie, from the German "pastette") chopping, Lentil cake (cake with a layer of jam, from the German “Linzer Auge”), Milhbrod (milk bread, from the German Milchbrot & # 8221), Mandel cuhen (almond cake, from the German “Mandelkuchen”) etc.

On the other hand, it was not the intention of the authors to present a cuisine they hated, but to borrow from foreigners and to revolutionize the society in which they lived.

Kogălniceanu writes about this book: "overthrowing all the established powers, trampling on all the rules received by the assembly and the custom of the land, he will make a terrible revolution in all Moldova in the form of making friganele and dumplings". He also adds, prophetically, that this book will bring them "the name of introducers of culinary art in Moldova."

Being up to date with the news in Europe, Kogălniceanu does not hide his intention to “borrow” from European culture: “I grew up and lived a large part of my youth in those countries that are at the head of Europe, I was and am the nineteenth century is not forgiven to any nation to confine itself to what it has, without borrowing from foreigners ”(The mysteries of the heart, unfinished novel).

On the other hand, his friend and partner in several projects, the elder Costache Negruzzi, leaves us more information about the food of the time, especially in the letters published in the volume Black on white:

“Come with me to the country and follow the diet that I follow: In the morning we will eat chops and you will drink a glass of porter (dark English beer, hard and bitter) instead of dicoct at noon ham, macaroni, aliens, with wine from Odobești. In the evening we will come home tired, we will drink a poncho at a time, to cool off and then we will have dinner with a rabbit ostropat. ”

Letter VIII (June, 1839)

“Annoyed and tired of the works of the catagraphy, to which I owed my task as deputy, I had come to breathe a few more days at my estate, and to enjoy a better meal, after a walk through the villages for five months, during which time I had only eaten chicken borscht, and chicken with cream. (…) Waiting for the macaroni… ”

Letter XX (February, 1846)

"Coming to the host and feeling appetite, they sat down to eat. The waiter gives them borscht with lamb, lamb chops and lamb steak. ”

Letter XXV (October, 1849)

“One day, passing through the village of N., they stopped at the house of a lazy man, an old man who still had a few embarrassments of the estate. The Romanian received me with joy, and his wife added another chicken with cream to the usual dishes. We sat down to eat. ”

Even if dated almost three centuries before, Alexandru Lăpușneanul also offers us a clue about Negruzzi's opinion on the kitchen until the appearance of the boyar cookbook:

"In Moldova, at that time, the fashion of the chosen dishes had not yet been introduced. The biggest feast consisted of several dishes. After the Polish borscht, came Greek food stuffed with greens, which floated in butter, then Turkish pilaf, and finally cosmopolitan steaks. In the yard, in addition to two reeds and four fried rams, there were three clumsy polobochas full of wine (& # 8230) ”

It should be mentioned, however, that both authors were convinced nationalists, Kogălniceanu imposing the terms “Romanian” and “Romania” in the European academic environment, and Negruzzi being intensely preoccupied with a more flexible Romanian language, a language to get rid of imported ballast.

Coming back to "Boyar's cookbook - 200 sought-after recipes for dishes, cakes and other household chores", I would notice the lack of diversity of “dishes”, a sign that the authors were not concerned with a comprehensive cookbook, as in the case of Christ Ionnin (from 1865), but with the imposition of a new gastronomic style.

In fish we find only sardines, used as an auxiliary element, not as the main ingredient. In hunting, although Negruzzi was a hunter, we find only deer and wild duck. Vegetables are also much "rarefied" compared to Ionnin's book. The book abounds, however, in dessert dishes: puddings, ice cream, cakes, cakes, salads.


Pogace- Serbian bread

"Recently, having a little time available, I made a special bread recipe. I was twice satisfied, I relaxed in this way and I had a wonderful bread on the table! Due to the way the bread is formed, we have the advantage that it does not have to be cut, it comes off on its own. Each slice is good at home, on the table, as a sandwich but also on a grill, in the company of a juicy steak! Being fasting (the recipe was received before Easter - n.r.) I made it fasting but it is also made in the sweet version, with milk and butter!
Here is how I proceeded! ”- Antoniciuc Monica, Galaţi

YOU NEED:
600 g flour
20 g of yeast
1 cup of warm water
1 teaspoon of salt
1 teaspoon sugar
and
1 cup oil (or margarine)

In a bowl sift the flour and mix it with salt. Make a nest and mix the yeast with a little warm water and sugar. After 10 minutes knead by mixing the ingredients. The oil is not added now. Cover and let rise (.I had a ball of dough of about 900 g)
Turn the dough raised on the modeling table and divide it into 10 pieces. Shape each piece round and then flatten it to form a circle. We will have 10 discs, these being the petals of the flower bread.

We take a round tray, grease it with oil or margarine and start to form the flower. Each "petal" will be greased with oil, well, on both sides! We overlap each bread, one on top of the other, in a circle, forming a flower! Leave to rise then bake at the right heat.


Boyar cookbook - 200 recipes sought after for dishes, cakes and other household chores, by Mihail Kogălniceanu and Kostache Negruzzi

Some books are like a test. I really wanted my first book of Romanian dishes, even if the phrase appears later, in Christ Ionnin. At the first reading of the boyar's cookbook, signed by Kostache Negruzzi and Mihail Kogălniceanu and published in 1841, I had a feeling of disappointment. So I put it aside. Until recently, when I reread it carefully twice and tried to better understand the context and motivation of the two authors. The book obviously consists of a number of recipes collected from other countries, boyar recipes in their own right, recipes for 10-14 people, with ingredients impossible to find in a 19th century peasant household.

In addition to recipes, the two authors propose some useful "means" for households & # 8220to keep nuts fresh for a whole year & # 8221, & # 8220to remove excess salt from overly salty dishes & # 8221, & # 8220 eggs hens at any time of the year & # 8221, & # 8220to clear the turbid wine & # 8221, & # 8220to remove the smell of poloboc from the wine & # 8221 or & # 8220to be able to keep the meat fresh for a few weeks in the summer & # 8221.

"The boyar's cookbook" of Kogălniceanu and Negruzzi can put in difficulty even a rich man of our days, but he is a simple man of those times. For example, for doba (drum) of turkey you need turkey, tongue, ham, cow's feet, rabbit, bacon, pickles, allspice, cinnamon, lemon peel, salt, pepper, eggs, milk and bread crumbs.

For other recipes you need nutmeg, vanilla, cloves, bay leaf, rosemary, thyme, capers, almonds, pistachios, chocolate or oranges.

The subtitle of the book, "200 sought-after recipes for dishes, cakes and other household chores", makes reasonable the hypothesis that the two tried these recipes, especially since both were boyars and had both cooks and the ability to procure all these ingredients. However, the ingredients, the names of some recipes, but also the openness of both authors to European culture undoubtedly show the foreign origin of many recipes in this book. Here are some recipe names: Fashion ox comes from the French "Boeuf a la mode", pigeon in papillotes (Pigeons in wax paper, from the French "papillote"), Pasta (pie, from the German "pastette") chopping, Lentil cake (cake with a layer of jam, from the German “Linzer Auge”), Milhbrod (milk bread, from the German Milchbrot & # 8221), Mandel cuhen (almond cake, from the German “Mandelkuchen”) etc.

On the other hand, it was not the intention of the authors to present a cuisine they hated, but to borrow from foreigners and to revolutionize the society in which they lived.

Kogălniceanu writes about this book: "overthrowing all the established powers, trampling on all the rules received by the assembly and the custom of the land, he will make a terrible revolution in all Moldova in the form of making friganele and dumplings". He also adds, prophetically, that this book will bring them "the name of introducers of culinary art in Moldova."

Being up to date with the news in Europe, Kogălniceanu does not hide his intention to “borrow” from European culture: “I grew up and lived a large part of my youth in those countries that are at the head of Europe, I was and am the nineteenth century is not forgiven to any nation to confine itself to what it has, without borrowing from foreigners ”(The mysteries of the heart, unfinished novel).

On the other hand, his friend and partner in several projects, the elder Costache Negruzzi, leaves us more information about the food of the time, especially in the letters published in the volume Black on white:

“Come with me to the country and follow the diet that I follow: In the morning we will eat chops and you will drink a glass of porter (dark English beer, hard and bitter) instead of dicoct at noon ham, macaroni, aliens, with wine from Odobești. In the evening we will come home tired, we will drink a poncho at a time, to cool off and then we will have dinner with a rabbit ostropat. ”

Letter VIII (June, 1839)

“Annoyed and tired of the works of the catagraphy, to which I owed my task as deputy, I had come to breathe a few more days at my estate, and to enjoy a better meal, after a walk through the villages for five months, during which time I had only eaten chicken borscht, and chicken with cream. (…) Waiting for the macaroni… ”

Letter XX (February, 1846)

"Coming to the host and feeling appetite, they sat down to eat. The waiter gives them borscht with lamb, lamb chops and lamb steak. ”

Letter XXV (October, 1849)

“One day, passing through the village of N., they stopped at the house of a lazy man, an old man who still had a few embarrassments of the estate. The Romanian received me with joy, and his wife added another chicken with cream to the usual dishes. We sat down to eat. ”

Even if dated almost three centuries before, Alexandru Lăpușneanul also offers us a clue about Negruzzi's opinion on the kitchen until the appearance of the boyar cookbook:

"In Moldova, at that time, the fashion of the chosen dishes had not yet been introduced. The biggest feast consisted of several dishes. After the Polish borscht came Greek food stuffed with greens, which floated in butter and then Turkish pilaf, and finally cosmopolitan steaks. In the yard, in addition to two reeds and four fried rams, there were three clumsy polobochas full of wine (& # 8230) ”

It should be mentioned, however, that both authors were convinced nationalists, Kogălniceanu imposing the terms “Romanian” and “Romania” in the European academic environment, and Negruzzi being intensely preoccupied with a more flexible Romanian language, a language to get rid of imported ballast.

Coming back to "Boyar's cookbook - 200 sought-after recipes for dishes, cakes and other household chores", I would notice the lack of diversity of “dishes”, a sign that the authors were not concerned with a comprehensive cookbook, as in the case of Christ Ionnin (from 1865), but with the imposition of a new gastronomic style.

In fish we find only sardines, used as an auxiliary element, not as the main ingredient. In hunting, although Negruzzi was a hunter, we find only deer and wild duck. Vegetables are also much "rarefied" compared to Ionnin's book. The book abounds, however, in dessert dishes: puddings, ice cream, cakes, cakes, salads.


What properties does magnolia have and in what diseases does it help

Magnolia officinalis it is mainly used in traditional Chinese medicine.

The flowers are associated with the meridians of the lungs and stomach. They are attributed antibacterial, anti-inflammatory, antidiabetic, anti-Alzheimer's and anticancer properties.

Floral buds are used in colds, coughs, asthma, bronchitis, emphysema and intestinal problems.

Not only the flowers, but also the bark of the magnolia tree can be used for medicinal purposes.

Studies have shown that magnolia bark extract supports oral health and reduces stress and nervous tension, due to the regulatory action on cortisol levels. Improves sleep quality, fights depression.

The bark is anti-allergic, anti-asthmatic, expectorant, analgesic, antiseptic, diuretic, hypotensive, anti-diarrheal.

It contains two active compounds - "magnolol" and "honokiol", which have an antioxidant activity 1000 times higher than vitamin E.

It is used in Chinese medicine in abdominal pain, gas and bloating, indigestion, nausea and vomiting, gastroenteritis, diarrhea and menstrual cramps.

Magnolia petals are edible and can be eaten as such. Despite their sweet appearance, magnolia flowers have a spicy taste.

Due to this, they produce a rapid effect of decongestion of the sinuses.

How to harvest magnolia flowers

Magnolia trees are usually located in city centers.

Break only one petal from each flower, from several trees.

Do not take more petals and in no case pluck the whole flower.

A missing petal will not attract much attention.

Choose young flowers, because the mature ones are bitter.

What you can prepare from magnolia

Various therapeutic and cosmetic preparations can be obtained from magnolia petals.

They are washed, left to dry, then infused or soaked in various liquids.

For example, you can soak magnolia petals in vinegar. Fill a jar with petals and top with vinegar.

Magnolia infused in honey - recipe

Break the magnolia petals into small pieces. Fill a jar with petals, then pour liquid honey over them. Mix with a stick or the tail of a wooden spoon to remove air bubbles.

Top with honey as it settles. The petals should be completely covered with honey.

When the honey stops bubbling and the jar is completely filled, put the lid on and tighten it tightly.

Let the magnolia infuse for a few days or weeks. Then you can strain the syrup, or you can consume the petals.

Take one teaspoon of magnolia syrup as needed in case of sore throat, respiratory congestion, stress or anxiety.

You can spread it on bread, or you can add it to tea or various recipes.

Keep it cool. After a while it will start to ferment, due to the water content of the petals.

Magnolia infused in wine - recipe

ingredients

Method of preparation

Put the magnolia petals in a jar. Add the wine and the broken vanilla pod pieces.

Leave the flowers to soak for 10 days, then strain.

Magnolia liqueur - recipe

ingredients

  • 2 hands of magnolia petals
  • 500 ml of alcohol
  • 500 ml of red wine
  • 1 vanilla pod
  • 300 g of sugar

Method of preparation

Mix the magnolia petals with the two types of alcohol and the vanilla pod.

Leave to soak for 10 days. Strain and add sugar.

Let the alcohol rest for another 2-3 months before serving.

Magnolia water - recipe

ingredients

Method of preparation

Mix the salt with water in a jar until the granules dissolve. Add the magnolia petals. They must be completely immersed in liquid.

Put the lid on and leave to soak for 4 days.

Strain and bottle.

Use magnolia water for the skin just like rose water.

Precautions and contraindications

Although it is a plant with minimal side effects, some people may be allergic to magnolia.

It is not indicated during pregnancy and lactation, nor for children or people dehydrated or with severe liver disease.

In large doses, magnolia can cause vertigo.

The bark contains turbocharger - a substance that is toxic to infants and young children. In animals it causes respiratory paralysis.

Due to the fact that it slows down blood clotting, it is not indicated 2 weeks before and after surgery, as it can cause bleeding.

In people taking muscle relaxants, magnolia can cause dizziness.

Translation from:

* 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 diseases or follow medication, 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.


TRADITIONAL EASTER

"Easter, Easter they are made at Easter. They are made only from wheat flour. Take the flour and sift through the thick sieve. In a small bowl, the dough is made with fair yeast, also called yeasts of Viana, or with father, which is made by the housewife from the flower of hops, gathered in the summer from the meadows, white onions, cooked together, in which whoever has puts a little wine yeast, from the mouth of the vessel's valve, when the must boils in autumn. This stew is strained through a sieve and the juice is added to the dough. The dough is made in a small bowl with wheat flour, lukewarm water and yeast, the flour is brought with a spoon, to mix well, and it is left, in a warm place, to rise and rise, until the bowl is filled. The molding is done in the evening, after coming from the denii, in order to have time to grow until the next day.

Sometimes the dough is used more, because the housewife gets up immediately after the rooster crows, makes the fire in the hearth, to be warm in the house, and then puts before the fire the big bucket with sifted wheat flour, pours the dough in it, spoils the eggs what he puts in the dough and starts kneading vigorously. In this dough, add a little ground sugar and eggs, and always knead, adding either lukewarm water or sweet milk. Add ground cinnamon and cloves of cinnamon, to have a good taste and a pleasant smell.

The dough is rolled, twisted and kneaded, until all the dumplings are crushed, and the dough is mixed well, making a soft crust, this kneading often lasting one or two hours. In order not to catch the dough by the hands, the hands are often greased with lard or goose fat or butter when the housewife does not have many eggs to put in the dough and give it a yellow color, flower juice is put in it. saffron, and when it is ready to knead, cover it with a tablecloth, put something thick on it and place the covata in the heat. The commotion is made by girls and wives, and often by strong men. If the dough is well kneaded, it is suitable in everything and has heat, leaven easily and grows well. It is used to make Easter and cozonacs. When the dough starts to rise, put it in the oven to burn. From the dough, the housewife makes balls as big as a fist, carries them through the wheat flour and widens them with the rolling pin, at will. On the sides, put a round coil, which holds the fence, so that the filling does not fall. The filling is made from sheep's or cow's cheese, kneaded with eggs. If the sheep's cheese is hot, fold it with boiled potatoes, kneaded with eggs. Some housewives put in the filling and fried onions in butter. Often, the filling is also made from rice boiled in sweet milk, with honey or sugar and kneaded with eggs. Raisins are also stuffed. ” (From the kitchen of the Romanian peasant)

EASTER WITH CHEESE WITHOUT DOUGH

Ingredient:
600 grams of fatty cottage cheese
100 milliliters of cream
6 eggs (preferably country)
300 grams of sugar
6 tablespoons flour
180 grams of butter at room temperature
100 g raisins
1 baking powder
salt
grated peel of a large lemon
2 tablespoons vanilla essence

Method of preparation:
The oven is preheated to 160 degrees Celsius. The eggs separate. Rub the yolks and sugar well with butter and a pinch of salt, using a mixer, until the sugar melts. Add the cheese, sour cream, then the flour mixed with the baking powder and mix well until the lumps dissolve.
Whisk the egg whites separately. When they have hardened enough, incorporate them with a spatula into the yolk mixture. Add vanilla, lemon peel and mix gently. At the end, add the raisins.
The composition is poured into a round shape greased with a little butter. Bake for 45-50 minutes.

EASTER WITH CHOCOLATE

250 grams + 2 tablespoons flour
125 grams butter
1 or
65 grams of sugar
1 pinch of salt
100 grams of household chocolate
2 tablespoons cocoa
200 milliliters of milk
4 eggs
100 grams of butter
1 sachet of vanilla

Method of preparation:
Prepare the dough from flour, butter, egg, sugar and a pinch of salt. Knead, then leave to rise. Spread a suitable thick sheet with the rolling pin and arrange in the form of baking.

Melt the chocolate on a steam bath, add the butter, cocoa and vanilla. Pour the milk gradually and mix until the composition thickens. Separately, beat the eggs, add the sugar, then pour over the chocolate.

Place baking paper with beans on top of the dough in the tray to keep its shape. Put in the oven and leave for about 15 minutes. When ready, remove and remove the bean leaf.

Pour the filling and put it back in the oven for another 20 minutes. 5 minutes before removing the form from the oven, decorate with halves of walnuts or almonds.

AROMATED EASTER

500 grams of good quality flour
200 milliliters of cream
4 yolks
100 grams of butter
1 sachet of dry yeast
grated orange peel
grated lemon peel
rum essence
170 grams of sugar
2 sachets of vanilla sugar

1 kilogram of drained cow's cheese
200 milliliters of cream
6 eggs
100 grams of semolina
300 grams of sugar
300 grams of assorted raisins
Orange peel
1 sachet of vanilla sugar
1 egg yolk to grease
cognac

The dough ingredients should be at room temperature. Beat the butter with the mixer, then add the cream and egg yolks, which were rubbed separately with the vanilla sugar, essences and orange peel. Gradually add the flour and other ingredients, lightly incorporating by hand, until a dough is formed which is left to rise in a warm place for about an hour. I rehydrated the raisins a little in cognac. Meanwhile, rub the cheese, cream and eggs with the mixer until it becomes a creamy composition, then add the rest of the ingredients, mixing gently with a wooden spoon. Who wants a much finer Easter can give the cheese through a sieve, I prefer it in the first option.

Stop a part of the dough (1/3) for the braided string, and the rest is spread in a thinner sheet and cover a cake form lined with baking paper. Pour in the cheese filling and place the braided string on top. Grease the dough on top with egg yolk. Place in the preheated oven for about 50 minutes. It is ready when the dough on the edges has browned. Cut when completely cooled.


Flower bread with flavored butter & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of flower bread with flavored butter it is absolutely wonderful. I just love her. It is exactly the perfect bread to impress with at a special meal or on an important occasion. Of course it can also be prepared as a weekend snack. I guarantee that you will simply eat it as such being a variant of stuffed bread. I love it, being a big bread lover. I have loved bread since I was a child, and the smell of freshly baked bread cannot be matched.

This flower bread with flavored butter is easy to make. It really takes longer, but with a little help it goes very fast. I really like to make each petal separately. I find it really relaxing. For the filling I used a combination of butter, parsley, garlic and parmesan. Of course you can change the filling as you wish. For example, you can omit Parmesan cheese or replace it with any other hard cheese. And the cheese goes just as well.

The dough for this flower bread with flavored butter is a simple one, to which I added a little milk and an egg. I let the dough rise nicely in a warm place. I cut all the dough into discs with a diameter of about 7 cm, I put a little filling on each disc and I folded it as you can see in the video recipe. I put the petals in a tray with a diameter of 27 cm and let the bread grow again. Cover it lightly with plastic wrap and leave it until it doubles in volume.

Then all you have to do is put the bread in the oven and you're done. The smell in the kitchen will be truly divine. I am convinced that you will wait with all your heart for it to be ready to be tasted. Before that, let the bread cool slightly for at least 10 minutes. Then break the petals and enjoy its taste. It is absolutely wonderful! Aromatic, fluffy and extremely tasty. If you liked my flower bread recipe with flavored butter, you can also try the sweet version of flower cake with Nutella.


[HIP HOP NEWS] List of Dwarf Flower vs List of Emperor Dwarf. Pistru's spouses: money, weight loss recipes, divorce and millions of euros & # 8230

© lu's list # 8217 dwarf Flower vs Lu's list # 8217 Emperor King!
At the accident in Bistrița, near Topa's car, 2 lists were found: on one was written the vegetables for zacusca, eggs, cheese, milk, absorbents and a lubricant & # 8211 on the other were written 8 names of some individuals from Arad, circled in red plus their pictures and attack scheme but also drawings with gas stations where you can take gas canisters to set fire to their cars. It was easy to see that it would be his list of the following:
& # 8211 grammar has been grounded
& # 8211 The names of those threatened are capitalized
& # 8211 drawings with the attack scheme "where they attack at night and in the pack"
& # 8211 the amounts offered to "attackers" & # 8221, ie the price starting from a menu with salad soup, money (50 €) or 1-2 grams of cocaine to start
& # 8211 traces of original sneakers from Arbanii or Adbidas were found
& # 8211 plastic house from Dedemann (most are homeless and live in the train station)
& # 8211 Maramureș belt to put the knives in the shelter
& # 8211 CDs with live music sung for Uţu Imparat himself plus a set of headphones & # 8230 just can't go loud to make noise.
Gender:

The sheet was made of a notebook of grades 1-4 & # 8230 we caught because in the corner of the page were some comic book superheroes and on the back of it was a hair treatment with aloe and schemes of how to make your pineapple cutter and something for light women (some of Topa's). So, of course, this was not Floare's list, but the other one, with vegetables for zacusca, eggs, cheese, milk, absorbents and a lubricant.

© Pistru & # 8230 Money, weight loss recipes, divorce and millions of euros!

Evil mouths are already talking about the separation of Mrs. Pistru from Eusebius himself. Now the pain is not great considering that the millions are divided by 2, the pain will be greater when the future lovers will feed on those millions, each being free to do what he wants.
He: Va putea acum să facă tumbe cu mașina plină de adolescente obraznice și să „tamponeze” ce vrea cu orice viteză va putea participa liniștit la diferite paranghelii unde maximul de vârstă este un 30 îi va putea trimite emoticoane cu inimuțe noii lui iubite, nestingherit nu va mai trebui să de-a raportul unde, cu cine și de ce?… Acum va putea liniștit să se poarte ca un adolescent pentru că este LIBER!
Ea: Nici soția nu se va lăsa mai prejos, dar ea mai are puțin din cura aia de slăbit dar sunt sigur că deja are și ea un „Roby Roberto” ce-i dezmierdă auzul și simțurile, nu de alta, dar parcă ăla ar vrea să-și schimbe mașina cu una mai puternică. Așa că dă-l dracu de divorț, e liber la distracție! Singura problemă și dilemă va fi cu numerele de la mașină: el sigur va avea tot „PIS” iar, pentru doamna, ne-am gândit că i-ar prinde un „XXS” sau un „IUB”… sau BAL?… BAL să fie!


PAINE FLOARE APERITIV CU SUNCA

Paine floare aperitiv cu sunca este una din propunerile mele de aperitiv pregatit special pentru copii pentru Craciun. Se pregateste foarte usor si se termina rapid. Eu am facut-o zilele trecute ca proba pentru ziua de Craciun, cand voi avea musafiri si cativa copilasi. Din acest motiv am ales sa modelez petalele in forma de bradut. I-am facut 12 petale, cate una pentru fiecare luna din an.

Am observat de-a lungul anilor ca cei mici nu sunt amatori de aperitive traditionale din carne de porc, nu iubesc nici aperitivele cu maioneza. Intre noi fie vorba, nici nu ar fi indicat sa le oferim astfel de preparate.

Am ales sa va aduc o idee draguta, gustoasa si de efect. Painea floare aperitiv cu sunca poate fi pregatita pentru copii, special pentru sarbatori si sunt sigura ca si adultii vor vrea sa manance macar o petala realizata in forma de bradut. Dovada clara v-o ofera prietenii mei care m-au vizitat seara trecuta. In timp ce cel mic manca cu o petala, parintii au facut sa dispara 4 petale si mi-au si cerut reteta.

Copiii iubesc painea. O mananca de multe ori goala. Mirosul de paine proaspata este unic si chiar daca ai terminat de mancat parca ai mai lua o bucata de paine.

Si cand arata atat de frumos si este si umpluta cu sunca, ce ai putea sa iti doresti mai mult?

Pentru umplutura acestei paini in forma de floare am ales sa folosesc sunca Poli Hammy. Poli este o marca inregistrata in Slovenia si este lider in productia preparatelor din carne de pui. Este un produs certificat HALAL, fara gluten, fara potentiatori de aroma, fara coloranti, fara arome artificiale, cu 90% carne de pui realizate din parti de pui si curcan atent selectionate. Este un produs bogat in proteine, cu continut redus de sare. Acesta are un termen de valabilitate scurt, ceea ce doveste faptul ca ingredientele folosite sunt de calitate. Spuneam ca este certificata HALAL, aduca este considerata cea mai curata carne, fara toxine, datorita modului de procesare. Produsele HALAL nu contin porc/sorici sau emulsii de sorici. Produsul a fost lansat in fosta Iugoslavie si pastreaza aceeasi reteta de mai bine de 40 de ani (mai exact din 1974). Poli sunt produsul nr.1 in Europa ca volum de vanzari si primul produs creat in Europa din categoria sa.

For this paine floare aperitiv cu sunca nu am avut nevoie de multe ingrediente. In afara ingredientelor necesare aluatului dospit am folosit doar Poli Hammy si un ou pentru uns. Aluatul de paine folosit este simplu de pregatit si usor de framantat (in 5 minute este gata, devenind omogen, neted si elastic), iar rezultatul final este fix cum vi-l doriti, adica pufos si savuros.

Sunt convinsa ca o sa va placa reteta mea. A iesit ceva de vis! O painica pufoasa, gustoasa si frumoasa.

Daca va place aceasta paine cu sunca puteti sa o pregatiti si pentru cosul de picnic la vara sau pentru serile in care baietii se intalnesc sa vada un meci de fotbal la televizor. Puteti pune langa paine un sos salsa sau sos de branza obatzda, dar noua ne-a placut simpla.

Va las acum sa vedeti cum se face o paine floare aperitiv cu sunca si cum se modeleaza petalele in forma de bradut:

INGREDIENT:

20 g drojdie proaspata sau 7 g drojdie uscata

For the filling:

optional – cateva frunze de patrunjel

Am lasat ingredinetele necesare aluatului de paine la temperatura camerei timp de 30 minute, apoi am incalzit putin painea (trebuie sa fie usor calduta). Am pus drojdia cu zaharul intr-un bol, apoi am turnat 50 ml din apa calduta. Am lasat sa creasca si am turnat-o peste faina.

Am adaugat restul de apa calda, uleiul si am inceput sa framant aluatul. Am incorporat sarea si am continuat sa framant pana cand am obtinut un aluat neted si elastic si nu s-a mai lipit de maini.Am acoperit vasul si am lasat aluatul timp de 60 minute sa creasca. Dupa acest interval a crescut mai mult decat dublu.

Am cantarit aluatul crescut. Avea 802 g. Am impartit aluatul in 12 bucati de 60 g pe care le-am transformat in petale, iar a 13-a bucata (din restul de aluat) am pastrat-o pentru centrul painii. Mi-am pregatit feliile de Poli Hammy la indemana.

Am intins fiecare biluta intr-un cerc cu ajutorul mainilor (nu este nevoie de sucitor), astfel incat aluatul sa fie putin mai mare decat felia de sunca – aproximativ 10 cm. Am pus Poli Hammy peste aluat, am taiat cu o foarfeca pe care o folosesc doar in bucatarie (sau un cutit) aluatul cu sunca si am inceput sa rulez.

Forma obtinuta seamana cu un bradut. Am aranjat bradutii intr-o forma rotunda cu diametrul de 25 cm pe care am tapetat-o cu hartie de copt. In mijloc am pus un model realizat din aluatul ramas (a 13-a bucata).

Am pus tava in cuptorul preincalzit la 180°C pentru 15 minute, apoi am scos- o si am uns rapid bradutii cu oul batut.

Am continuat sa coc painea floare aperitiv cu sunca inca 15 minute.

A iesit o paine tare buna, cu umplutura pe gustul copiilor.

Nu este bucurie mai mare decat sa primesti poze cu retetele incercate. Multumesc, Carla Claudia!