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Because it is her season,… you will say: another zacusca… but, if you taste it, you will find that it is special precisely because of the new flavors used. We replaced the traditional spices; thyme and bay leaf with rosemary and tarragon… and believe me it is so fine and so good…
- 2kg ripe eggplant, cleaned and chopped
- 2kg baked kapia peppers, cleaned and ground
- 2kg cleaned and ground onion
- 5 hot peppers cleaned of seeds and ground
- 1 l oil
- 3 tablespoons large salt
- 1 l bullion
Preparation time: over 120 minutes
RECIPE PREPARATION Fine zacusca with new flavors:
Heat the oil in a large saucepan (I have chunks), add the onion and salt and let it soften for about 10 ', become glassy and then add the peppers, mix and leave for another 10', on low heat, then add the eggplant and then the broth. We start the oven from the stove and until it heats up, we leave the pan on the flame and stir from time to time. We prepare a few sprigs of rosemary and fresh tarragon; we wash them, tie them with white cotton thread and put them in the composition. When the oven is well heated, add the pan, turn the heat to low and let it boil, without stirring, for another 1 hour. An indication that the zacusca is well cooked: the oil will be raised to the surface.
Meanwhile, wash the jars and lids in which we will put the zacusca and let them drain.
We prepare a stove tray in which we put a little water (with one finger), we place our jars next to each other and when the zacusca is ready to cook, we put the pan on a wooden bottom, next to the tray with jars, we remove from the composition the bunch of herbs and we throw it away and fill the jars. Before putting the lids on, add a pinch of preservative to each jar and screw in. We put the jars between the beds to stay warm until the next day, when we label them and place them on the shelf in the pantry.
If you have not prepared zacusca so far, it is not too late… in winter it will catch you well.
Examples of varieties of craft beer found in Romania
This global trend of traditional beer brewing has not bypassed our country either, so today there are many micro-breweries that offer unique and tasty assortments. Three Happy Brewers offers you the opportunity to try unique assortments, outlined in different countries of the world, which do not have a visible presence on the Romanian market. Here are the assortments of craft beer offered by these breweries:
- Australian Pale Ale
- West Coast IPA
- Belgian Enkel
- Bohemian Lager
- Robust Porter
Australian Pale Ale is a type of beer that offers a slightly bitter taste with hints of tropical fruit. West-Coast IPA is a variety of typical American craft beer, in which the taste of hops predominates. Belgian Enkel is known for its predominant malt taste, with a slight floral aroma. Bohemian Lager is a beer with a slightly bitter and invigorating taste, which invites conversation. Robust Porter is an assortment with personality, where a unique taste of fried malt and cocoa notes predominates.
Published by Ligia Pop
Ligia Pop is an author, nutrition consultant and raw chef. He has written 9 books so far, four of which are about a healthy diet, three about the birth and upbringing of a child, one about the practical living of a healthy life and another is a child-friendly piano method. Ligia is the host of the web shows "Ligia's Kitchen" and "Talking to Ligia" and the co-organizer of the Raw Generation conferences. See all Ligia Pop's articles
We invite you to choose from our collection of flavored coffee. Flavored coffee It has a history of several centuries, but only in the last 30 years has it begun to be appreciated and desired by coffee lovers around the world.
We offer you a very diverse range of aromatic coffee produced by the traditional method from Arabica coffee beans that come from plantations in South and Central America. All assorted coffee assortments they are produced in a traditional bakery and the difference consists in the quality of the Arabica coffee beans, in the quality of the flavors and in the special roasting process.
Whether you want to enjoy it hazelnut flavored coffee (Tasty Hazelnut), with whiskey aroma, of Belgian pralines and orange (Orange Chocolate) or with almond and cherry flavor (Cherry Almond) in our coffee shop you will find an assortment of coffee with flavors that will delight you.
If you are looking for a supplier / distributor of coffee with premium quality flavors at competitive prices please contact us.
How do nuns make fasting sarmales, with a special taste! Try this tasty recipe from Prislop Monastery too! I've never eaten anything better
Because we are in the fasting period, this recipe is also suitable for the most capricious of us. Although they do not contain meat, fasting dishes can be much healthier and tastier.
Here's what you need to make fasting sarmale like at Prislop Monastery:
1 large sauerkraut
450 g mushroom mushrooms
1 carrot maricel - grated through a fine grater
1 small slice of grated celery
1 large onion finely chopped
130 g of rice
300 ml tomato juice
3 tablespoons tomato paste
1-3 bay leaves
1 teaspoon dried thyme
1/2 bunch finely chopped green parsley
freshly ground pepper
2 sprigs of thyme
1 oregano powder
2-3 tablespoons oil
How is it prepared:
Saute finely chopped onion in 2-3 tablespoons oil until it becomes glassy. Then we put half of the grated carrot and fry them together for another 1 minute. Put the finely chopped mushrooms over them and continue to harden until they soften a little.
At this point add the well-washed and drained rice, thyme, salt, pepper and finely chopped parsley. Keep on the fire for another 1-2 minutes. We take the cabbage leaf in our hand and put the composition of rice mushrooms - about a tablespoon - on the width of the leaf, so that we have 2 cm left at one end and at the other of the leaf.
We roll the wire and insert the narrow end inside so as not to open the sarmales when we boil them. We cut some cabbage leaves into juliennes and put them on the bottom of the pot together with the rest of the grated carrot and the grated celery.
Mix the juice with the tomato paste and put 1/3 of the amount over the julienne cabbage, then we start to arrange the sarmales with mushrooms and rice, arranging for them sprigs of thyme and sprinkle a little dried oregano. When we finish arranging the sarmales, we pour the rest of the tomato juice, we add another row of julienned cabbage and the peppercorns.
Add the oil and hot water to the level of the sarmales. Boil for about 30 minutes on medium-low heat with the lid on and taking care to top up with water if needed. After these intervals we put them in the oven for 45-50 minutes (in the preheated oven at 200 degrees Celsius). We serve them hot.
It can be served with polenta and hot peppers.
Wine, coffee and its natural flavors
Coffee is perceived by most consumers as the energy drink that wakes us up in the morning. In this article we propose a new perspective from which to look at this drink & # 8211 that of natural flavors.
But, first, let's talk a little about another drink, wine & # 8211 a chapter in which Romania, as a producer, is very good. You will immediately understand why.
Wine & # 8211 that fine drink, which has specialists in the field, sommelier, very educated in terms of its flavors.
The wine & # 8211 that when we want to taste, we do not add mineral water or ice.
The wine & # 8211 that has so far been discovered somewhere at 250 natural flavors.
Now, let's go back and talk about coffee.
As I told you in recent articles, the variety that contains the most natural flavors is Arabica coffee. But how many flavors have been discovered so far?
Specialists in the field, called Barista, have tasted Arabica coffees from all over the world over time and found somewhere at 850 natural aromatic compounds! They grouped them in a Flavor Wheel or Flavor Wheel, the main flavors being those in the center of the Wheel, such as: Cocoa, Floral, Fruit, Sweet, Spices, etc.
The more developed the tasting specialist has the sensory senses, the more he will recognize the more flavors, starting from the central, more general ones, and going into detail to the external ones.
The aromas differ depending on the origin of the coffee, soil and climate, the area of Africa, for example, with producing countries such as Ethiopia or Kenya being dominated by coffees with floral aromas, fruity, more acidic than other origins.
All the natural flavors of Arabica coffee can be highlighted by a medium frying (intense roasting destroying them and keeping only a bitter taste), through an artisanal roaster and with the help of a coffee artist.
We, here at Cafe del Sol, have them all.
The 100% Arabica coffee we bring from Brazil is roasted with an artisanal machine (also used at world championships) by the artist and, at the same time, the national champion for roasting coffee, Andrei Oprișan.
And the result of this mix consists of the freshest and most aromatic coffee, Cafe del Sol, the festival of natural flavors, 100% Arabica, a coffee specific to the country of origin, Brazil, which will delight your taste buds every morning.
Fish zacusca, culinary recipe. How to make fish zacusca step by step. Ingredients and how to prepare the fish zacusca recipe.
Here is a can for the winter that I suspect dates from "Ceasca's time", in recent years, when I could not find any in the markets and replaced donuts, peppers and eggplant from the usual zacusca with fish, which was somewhat from abundance. Of course, we find this recipe in Sanda Marin's book, but I don't think I'm wrong in saying that the period of glory of this zacusti was from 1985 until the revolution, when various variants of it were found in any pantry, cellar or storage room. om gospodar.
Ingredients: 3 kg of cleaned fish, preferably of medium size and with as few bones as possible, 2 kg onion, 2 kg carrot, 750 ml oil, 4-500 g broth / tomatoes in broth / tomato paste (this time I have put tomatoes in broth), 8 tablespoons vinegar, thyme, bay leaf, 2 teaspoons peppercorns, salt.
The fish together with the vinegar and spices are boiled in a miracle pot with as much water as it contains. This method is preferable because this way the fish boils very well, until the bones are very soft.
Cut the onion into small pieces and put the carrot in a small grater, then put it in hot oil in a large bowl until it softens well. Boil the fish and remove it with the foam from the miracle pot, remove the larger bones and mix in the bowl with the onion and carrot. Stir often at the bottom of the bowl until the zacusca decreases and homogenizes. Finally add the broth or tomato paste, season with salt and simmer for another 15-20 minutes, or until well reduced. The lower the zacusca, the longer it will last in the pantry. Add pepper and bay leaf, to taste, and turn off the heat on the stove. Immediately put the zacusca in jars, which are stapled and sterilized, each as usual. We put the hot jars between the blankets and keep them wrapped like this for 2 days, after which we take them to the box, in a cool and dry place.
A food in colors, flavors and textures - Musacaua!
Musacaua is a dish found in the cuisine of the Balkan and Far Eastern countries. Its origin is Arabic and means "served cold", but in our country the Greek version has been taken over.
This dish can be prepared with or without meat, entirely fasting, replacing meat with mushrooms and any other vegetable that is suitable to be finely chopped and seasoned.
The traditional version of musaca is prepared in layers of minced lamb, beef, alternating with slices of baked potatoes or eggplant, carrots or even pumpkin, slices of tomatoes and white sauce. Place all the ingredients with great grace in a large bowl and put in the oven. The last layer, the top one consists of a sauce with egg and sour cream in which grated cheese, grated cheese or breadcrumbs are added as you like. It is served cut into large pieces (squares), observing the alternation layers of vegetables and meat.
You should know that in the Turkish version, the dish is not placed in layers and the meat (sheep) is coarsely chopped with the sausage. Turkish moussaka is prepared from vegetables (eggplant, bell peppers, tomatoes, onions) steamed or fried, all mixed with minced meat.
We do not impose what kind of meat to use, choose the assortment you like, the best and fresh vegetables. However, you should know that this dish is super caloric and therefore difficult to digest. You can also "sweeten" by serving the dish with a pickle or cucumber salad in vinegar. Serve hot or cold and enjoy!
Classic zacusca - the traditional recipe
- Classic Zacusca (Maria Matyiku / Epoch Times) Classic Zacusca
Almost every family has its own method of preparing this creamy and delicious pasta, which is why you can't find the same zacusca taste in two different houses. Passed down through the generations, zacusca is one of the soul recipes that reconnects us with our family and ancestors.
Browsing through an old recipe book, I found on a piece of weathered paper, the childhood zacusca recipe. The preparation of this culinary delight was a family event, to which everyone, from the youngest to the oldest, contributed according to his heart's desire.
Eggplants, peppers and donuts were baked on a thick hot plate with wood or gas fire, a method that gives vegetables an unmistakable taste and flavor.
Zacusca is prepared either in a cauldron or in a large saucepan. It is recommended to cook in a large diameter pot because the larger the cooking surface, the faster the water in the vegetables is removed, thus reducing the cooking time. In the end you will get a thick, creamy and very tasty paste. The same amount of boiled zacusca in a high-walled pot will need more cooking time.
In this recipe, the eggplants and peppers are weighed after they have been baked and cleaned of skin and stalks.
2 kg capsicum,
2 kg baked donuts,
4 kg ripe eggplant,
1/2 l oil,
1 kg peeled onion,
1 1/2 l tomato juice
Salt and black pepper to taste, a few bay leaves for flavor.
1 tablespoon honey (optional)
Roast the capsicums, donuts and eggplants on the grill and then clean the skin and stalks and cut them finely either with a wood chipper or in turn, through a meat grinder.
Peel the onion and cut it into thick slices. If the onion is large, cut four thick slices, if it is smaller, cut it into three. Put the onion slices on the stove or on the grill at a moderate temperature for 1-2 minutes on each side. By lightly baking, the onion is quickly removed, but also some of the juice, thus reducing the cooking time.
Set aside to cool, then pass through a meat grinder or chop using a sharp, wide-bladed knife.
Pour the oil and finely chopped onion into the saucepan in which the zacusca is boiled.
Stir in the onion until it becomes glassy.
Add the chopped donuts and capsicums.
Boil with the onion for about 20 minutes, then add the chopped eggplant.
Continue cooking for another 20 minutes, then add the tomato juice.
Sprinkle with salt, peppercorns and a few bay leaves. Boil over low heat, stirring with a large spoon.
Season with salt and optionally add 2 teaspoons of honey to balance the acidity of the tomato juice.
Zacusca is ready when the composition in the pot has dropped by about 6-7 cm, and the oil starts to come out on top.
Zacusca is placed directly in hot jars, pre-washed and dried in the oven over low heat.
Sterilize the jars by placing them in a tray with hot water in the oven for 20-30 minutes. Remove from the oven, put the lids on and cover well with several blankets. The jars are left covered until the next day, after which they are transferred to the pantry or other cool place.