Imperial dumplings

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A good, tasty, but meticulous recipe. I mean, take the preparation a long time .. :))

• PT GALUSTE:
• 100 gr flour
• 100 gr gray
• 100 gr grated cheese
• 100 gr butter
• 6 eggs
• salt, white pepper

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Imperial dumplings:

It beats ouale. Add the grated cheese and the other ingredients, mixing well. Put the composition in a tray on baking paper and bake for 20-25 minutes until the edges start to brown a little.

When it cools, cut it into the desired shapes and add it to the chicken soup, where it is left to boil for another 5 minutes.

Device for Spätzle or German dumplings & # 8211 press

In Germany, Austria, Hungary and in Transylvania and Banat, the world has a special device for making these Spätzle. It is also used to give potatoes through the press for plum dumplings for example (the sieve with small holes is used). I also bought such a press with several sites and I tried it with Spätzle. You look perfect! If you don't have one, you can break them with a spoon, as I explained in the recipe for simple flour dumplings. here. Such presses can be found in household goods stores or online here or here.

Another device for flour dumplings is this & # 8211 as a grater. Load up with the dough and slide left-right. It can be bought here.

If you intend to serve Spätzle as a garnish, then you will calculate 1 egg per person. If you serve them as a main course, pan-fried with butter and cheese, then you will calculate from 2 eggs / person.

Contest: Martisor Pearl?

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Good luck everyone!

TASTES.

It's one of the best soups and I've never eaten better. I made it earlier, being a spring recipe.

Lightly fry finely chopped green onions in oil - twice the amount we usually use when using dried onions. Everyone is oriented according to the way they make soups and according to the amount they want to cook. & # 160

After sautéing the onion a little, add 1-2 grated carrots and sauté lightly, without browning, and then pour 2 cups of water and let it boil.

I also had some fresh mushrooms that were great for this recipe, but you can do without.

We wash the loboda, chop it and rub it with salt. Set aside for 5 minutes, then rinse, squeeze and add to the soup. & # 160

As soon as the loboda boils, we make the dumplings.

Mix about 500 g of cottage cheese (or urda or both) with 2 eggs, 3 tablespoons of semolina and a few flours - to come out as a composition like papanas. Add salt, green onions and chopped dill.

Be careful not to be loud. I also put some grated curd. & # 160

Form the dumplings with a wet hand and release them in the pot - but do not boil them, as the dumplings may fall apart. Eventually, we add a little water to the soup. & # 160

They are ready quickly, when they rise to the surface of the soup. Add chopped parsley, larch and dill, a cup of fresh borscht and a cup of yogurt to the soup and let it boil a little more. & # 160
At the end, we pour into the pot a cup of cream mixed with a little flour (so that it does not cheese), and again we put chopped dill and larch and put out the fire.
It smells crazy!

And she's good. bad.

But I have to wait until next spring to do it again.

I admit that I have many pictures of some older recipes, which I did not have time to post. But better late than never.

To be or not to be a cook? The history of the cookbook

The kitchen was and will remain, among many others, the business card of a people. Although cooking is considered a job for women, it is strange that the first cookbooks appeared at the initiative of men who collected recipes transmitted orally, thus giving birth to cookbooks.

The oldest cookbook in Europe that offers an image of the gastronomy of the Roman Empire is that of M. Gavius ​​Apicius. Due to the existence of several characters with the same name in the history of ancient Rome, we can talk about two Apicius, both passionate about gastronomy: the first lived around 100 BC, and the second is M. Gaviu Apicius, about whom it is believed that he was the author of the book "De Re Coquinaria" and that he lived between 80-40 BC. Passionate about gastronomy and gastronomic experiments, he gathered all the recipes of the time, making this cookbook. Because in addition to the recipes that bear his name, the book also found recipes named after personalities from Imperial Rome, historians believe that the book was most likely found in the meantime and supplemented with recipes.

We can consider the work "De Re Conquinaria" as the Bible of the (ancient) culinary art, if we think about the way things evolved: from Greece come the roots of Imperial Rome gastronomy, Rome influenced the culinary art of Italy, and Italy influenced, to some extent, French gastronomy.

Apicius' rules and principles still influence gastronomy, being present in countries such as Great Britain, Scandinavia, Denmark, Sweden, coming here precisely because of the conquerors and navigators. Until the beginning of the 18th century, all gastronomic literature was deeply influenced by the principles of Apicius.

Some of its principles concerned the preparation of sausages and other minced meat dishes, how to preserve meat, oysters, fish, seafood, olives, etc. (because there were no refrigerators then), how to turn certain parts of vegetables, which we throw away today, into real sources of nutrition.

In Romania, it appeared in 1841, in Iași, “Book of boyar dishes. 200 recipes sought after for dishes, cakes and other household chores ”, written by two Moldovans: Costache Negruzzi and Mihail Kogălniceanu. In the short story “Alexandru Lăpușneanul”, published a year before the cookbook, Costache Negruzzi describes the gastronomy of Moldova: “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 cooked Greek food with greens floating in butter, then Turkish pilaf and finally cosmopolitan steaks. ” "The first cookbook" included recipes for "salad", ie lemon gelatin, orange, raspberry, vanilla, but also chocolate pudding, strawberries, cherries, lemon.

Prior to this, the oldest cookbook is considered the "Book for Writing Fish and Crayfish, Oysters, Snails, Vegetables, Herbs, and Other Dry and Sweet Foods According to Their Order," which would have belonged to Constantine. Brâncoveanu.

Two gastronomy books less known to Romanians are those of Al.O. Teodoreanu. In "De re culinaria", the author presents the restaurants in the capital, from the train stations, culinary recipes and describes funny situations from the restaurants of the '20s. The other book, "Gastonomice", contains various recipes for preparing game, fish, specific dishes, but also information about wine competitions that took place in Romania in the '50s, presenting the winning wines and how they are associated with food.

The most famous collections of French dishes are "Le Viandier" and "Le Ménagier de Paris", which contained recipes for delicacies such as frogs and snails, both published in the fourteenth century.

Bartolomeo Platina's "Honest Voluptuousness", first published in 1475, was based on the gastronomic ideals of the Renaissance. Almost 100 years later, in 1485, Bartolomeo Scappi made a cookbook in Italy that contained recipes for marzipan and other sweets: "Opera dell'arte del cucinare". Over time, food preparation became increasingly important, and in 1664 the first cookbook written by a woman, Hannah Wooley, was published. Also in 1485, the first German cookbook was printed in Würzberg, Germany: "Kuchenmeysterey"

One of the most famous cookbooks was produced in the U.S. in 1896

The book contained almost 200 recipes with dishes, cakes, creams, ice cream. Among other things, the book also offered recipes for pancakes, meatball soup, belly soup, cabbage, rabbit or chicken food and was published several times until 1863.

In 1957, a cookbook for children appeared in New York: "Betty Crocker's Cook Book for Boys and Girls", which contained recipes for ice cream, salads, juices, accessible to children.

With the development of technology, access to recipes is much easier, thanks to the Internet and numerous shows on the subject.

Cook Tomato soup with semolina dumplings

Preparation time

Level

Servings

Ingredients

• 1 kg of garden tomatoes
• 1 large onion
• 1 clove of garlic
• 1 bell pepper, red
• 1 tablespoon oil
• salt and pepper
• 2 l water
• 1 bunch of larch
• For dumplings:
• 3 medium eggs
• 9 tablespoons more semolina
• salt and pepper

Method of preparation

First we put a pot with the 2 liters of water to boil. When the water starts to boil, add a teaspoon of salt and stir until it dissolves.

Wash the tomatoes well and boil them in boiling water for 1 minute.

We leave them to temper, peel them and chop them, removing the stalks.

We prepare the composition for the dumplings, which must rest for 20 minutes, in order to hydrate the semolina. It is good to prepare the composition in advance and leave it to rest for 20, even 30 minutes. This way we will see if the semolina we put is enough.

Mix the eggs well with salt and pepper, then add the semolina. I put 3 more tablespoons with the tip of an egg. However, I test the first dumpling and if it spreads in the soup, I add more semolina. The quantities for dumplings are not fixed, they depend on the type of semolina, but also on the eggs.

Heat the oil and add the chopped onion scales. We lightly temper it, just to accentuate its sweet taste. Add a clove of chopped garlic.

Do not let the onion harden for more than 1 minute and sprinkle it with hot water so that it does not taste like frying.

Add the cleaned and chopped pepper in small cubes, mix it with the onion for 1 minute, then add the tomatoes. Let them boil together with the onion and pepper until they reduce a little, then fill with hot water.

Let the soup boil for about 20 minutes, then add the dumplings, which we serve with a spoon. First we wet the spoon in the soup, then we take it from the composition and immerse it in the boiling soup.

Let the dumplings boil until they rise to the surface. To make sure they come out tender, we sprinkle them with cold water after they have risen to the surface. Then we turn them on the other side and sprinkle them once more.

Match the taste of the soup with salt and pepper, and before turning off the heat, 5 minutes, add the finely chopped larch.

Tomato soup with dumplings is very tasty, both hot and cold. It can be flavored, according to preference, with thyme or basil. We preferred it simple.

Tomato soup with imperial dumplings

ingredients
Dumplings :, 50g flour, 50g semolina, 50g cheese, 50g butter, 3 eggs, salt, pepper, nutmeg powder,, Soup :, 1 onion, 1 carrot, celery root, 1 bell pepper, tomatoes (I used peeled tomatoes), olive oil, salt, pepper, celery leaves

Difficulty: low | Time: 1h

From royal personalities, the place came to be owned by names investigated in DIICOT files

20 years after the privatization, the legal status of the historic buildings in Băile Herculane still remains uncertain.

Communist hotels fade compared to the architectural beauty of 19th-century buildings

Almost all the historical monuments in Băile Herculane arrived, in 2001, in the treasury of the businessman Iosif Armaș, with whom he then guaranteed some loans that he never paid. The accumulated debts brought Armaș a suspended sentence, and the properties entered, through some tangled exchanges and transactions, many established by the courts as illegal, in the possession of other businessmen.

The historic buildings in Herculane are divided between the authorities. Here, Pavilion 6, the former sanatorium of the Ministry of Defense

The building of the former imperial baths reached Valeriu Verbitchi, who did not make any investment in it. Verbitchi gave him the town hall building in exchange for the land under the Casino, a transaction following which the former mayor of the city, Nicușor Vasilescu, was accused of abuse of office.

DIICOT came on the wire, and at this moment, more than 40 people are being investigated in the case of the looting of the Herculane resort.

The town hall now owns the building and the land is privately owned. No intervention on the building can be done without the consent of the landowner, an agreement that does not exist.

The current administration has ongoing, in different stages, projects for the rehabilitation of some buildings and areas in the historic center of the city, such as Villa Elisabeta and Hercules Square. In parallel, the Ministry of Defense also began repairs to Pavilion 5, where the medical sanatorium, a building it owns, operated.

But the projects are going slowly. And in the case of the Neptune Bath, even slower. The young team does it almost every weekend and whenever it takes the three-hour shuttle from Timisoara to Herculane to make sure that no roof or piece of wall has fallen. All the effort is worth it, say the architects.

& # 8222We were taught in school something that stuck in my mind and I really like it: old buildings, when they were built, were the way to pass on knowledge, whether it was engineering knowledge or architecture or were knowledge related to history, fine arts. There were ways to communicate and continue to communicate something to future generations. We need to know each other and respect the values ​​of the past and the place we came from, in order to be able to live with respect for the present and the future & # 8221, says Cristina.

A building of this rank, restored, is, in practice, proof that we respect our past, history and our own values ​​and identities at the national level.

Cristina Apostol, architect, Locus Association:

2018 Martisor Contest from Gifts and Pearls

Martisor 2018 Contest from Gifts and pearls, a contest with simple requirements and prizes consisting of gold and silver jewelry, with natural pearls. Superb jewelry, of good quality, only good to give as a gift to your loved ones or to wear on special occasions.

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3. Pendant brooch with white natural pearls - see here:

What do you have to do to win one of these prizes?

1. Appreciate the Gifts and Pearls Facebook page & ndash here.
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Starting today, February 10, 2018, until February 18, 2018, at 24.00.

The prizes will be drawn through Random.org. The winners will be announced on February 19. The prizes will be delivered only on the Romanian territory.

Any legal action is excluded.

That being said, the contest is open

The winners are:

1. Gold pendant with natural pearl - Alison Diana no. 6
2. Gold earrings with natural pearls - Madalina Coralia no 84
3. Pendant brooch with natural pearls - Nicoleta Guraliuc no. 43 - prize canceled because she did not give the address, she did not reply to the e-mail.

The draw has been redone, the new winner is Kezdi Ana, no. 45.

Congratulations to the winners and please send us the addresses. We will not make them public & # 128578

Nr. Crt.	Participant
1	Diana Anton
2	Motroceanu Mihaela Teodora
3	Georgiana Pavel
4	Balaban Alina
5	Popa Ramona
6	Constantinescu Claudia
7	Ionela Gradinariu
8	Moses Liuba
9	Mely
10	Imbrea Denisa
11	Samartean Eugenia
12	Adela Calin
13	Margot
14	Vasil
15	Oana Andreea Petreaca
16	Badoniu Gabriela
17	Drila Abigaiela
18	Bulelete Adelina
19	Drila Claudiu
20	Bullet Beatrice
21	Bulelete Gelu
22	Vulture Gigi
23	Gina Butnaru
24	laurel
25	Elena
26	Maris Romelia
27	Rotaru Mihaela
28	Condescu Ramona Maria
29	Adelina Coman
30	Nicolet
31	Lucaci Monica Emilia
32	Irina Miculas Lobont
33	Bordei Victoria
34	Popa Jan.
35	Ina Otilia
36	Ema Gabriela
37	Iacob Adrian
38	Fechita Petronela
39	Aurora Tomut
40	Cretu Maricica
41	Carmen and Atat
42	Elena Gabriela
43	Nicoleta Guraliuc
44	Nechita Valentina
45	Kezdi Ana
46	Adriana Ticleanu
47	Big
48	Marco Veronica Daniela
49	Elena Obeada
50	Codreanu Vasilica
51	Moldovan Maria Anca
52	Camelia Visit
53	Motroceanu Mihai
54	increase
55	Ana Avram
56	Mustafa Filis
57	Manea Ioana
58	Gavriloi Adina
59	Titi Ovidiu
60	Pintilie Maria
61	Dumitru Aurelia
62	Calin Olguta
63	Bucur Nicoleta
64	Dear Andreea
65	Simion Mariana Virginia
66	Alison Diana
67	Ciofu Monika
68	Alina Wick
69	Tudora Filimon
70	Musat Olguta
71	Vegh Dalmina
72	Mindrila Elena
73	Dodu Tatiana
74	Mada Mada
75	Frant Siminiceanu Constanta
76	Ana Andone
77	Paraschivescu Viorel
78	Luntraru Tudorira
79	Camelia Melnic
80	Janette McDonallds
81	Iatan Marieta
82	SILVA
83	Frant Ion
84	Madalina Coralia
85	Luta Natalia
86	Adyna Radu
87	Zamfir Maria Larisa
88	Daniela Florentina
89	Figan S
90	Minet
91	Gabi Stinghe
92	Liliana Milica
93	Vali Ciornea
94	Radu Marilena
95	Lucica Hapau Petcu
96	July
97	Rose Ioana Rodica
98	Frusina Florea

Re & # 539ete with Gina Bradea & raquo Recipes & raquo Martisor Contest 2018 from Gifts and pearls

Video: Oxxxymiron, Porchy, LSP - Imperial (July 2022).

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