Traditional recipes

Desert haios

Desert haios


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We clean the skin and put it through the meat grinder. If we don't have the courage, we can use lard, but such a fine cake doesn't come out ...

We take 250 g of flour and mix it well with osanza, then divide it into 3 equal parts.

From the rest of the flour with the yolks, sour cream, wine and salt we make a dough that we knead well.

Spread the dough sheet about 4 mm and grease it with lard with flour as seen in the pictures.

We fold it as seen in the pictures. We repeat the operation three times.

After each time, we put the dough in the cold room, not in the fridge because it hardens too much and you can't work with it. We leave it in the pantry for 15 minutes.

At the end we spread the sheet about 7 mm thick and cut it into rectangles with a hot knife.

Fill the rectangles with magiun or ground walnuts mixed with sugar to taste (we can also put grated lemon peel).

Fold the rectangles like a book and in order not to open too hard, fix them with a toothpick.

Put in the preheated oven at about 160 degrees C for about 45 minutes until golden brown on top.

We take them out of the oven and put them hot on a tray because they leave fat in the tray.

After they cool, we powder them with powdered sugar.

Great appetite!



I'm Victoria.
My parents gave me this beautiful name in honor of a glorious victory of yesteryear. Since I solved the mystery, I keep trying to prove to them that they didn't fail to choose the first name.

When I was little, I had the sweetest and most relaxing mornings when I awoke energetically from the fine, delicate smell of vanilla aroma. These were late mornings when the mother baked various tarts, cakes and vanilla biscuits to pamper her (lazy) children.

I'm already a mom now & # 8230
Roles have changed,
shorter and shorter mornings,
but they remained just as sweet.
Because we, Mothers…
Anyway, I'm still not an expert in cooking (you'll notice this along the way), but I admit (I tend to be an expert :)), I like to see my little girls eating with gusto. And, to see my plan, it's not an easy way: choosing a healthy, tasty, easily prepared recipe, beautifully arranged and finally well eaten.

An additional reason to cook a good potato for children was my great idea to create this blog, a blog about what it's like to search, invent, tell stories (ironically) and successfully adjust healthy recipes, both to the liking of children as well as their parents and grandparents.

That being said, I retire (in my apron and kitchen gloves), and I leave it to you to quietly enjoy (in the living room) these little recipes-stories of childhood stories, carefully chosen. If I manage to bring you a small smile in the corner of your mouth-full, it means that I have satisfied your taste bud receptors at all, which makes me even more motivated to take the knife / pen in my hand and continue my cooking here , to bring you full culinary pleasure.


Mix all the ingredients and obtain a fairly elastic dough, which is greased 3 times, as in the case of French dough, with the mixture of lard, flour and vinegar. After each lubrication, leave to cool for 30 minutes. It is better to bake on the 2nd day.


From this dough you can prepare sheets of creams, rolls and funny, that is, some cakes filled with plum jam.


For the funny, spread the dough on a board the size of a rectangle and cut long strips, which are then cut into small rectangles. At one end put the plum jam and roll. Bake in a preheated oven, then reduce the temperature and bake approx. 20 minutes. During baking, the funny opens like a flower. After removing from the oven, immediately powder with powdered sugar.
They are served powdered with powdered sugar with a tea, coffee with milk or even a beer.


Funny recipe, or delicious Transylvanian cakes

My gift to you today is the funny recipe I know from. My mother makes them like this: first she grinds 650 grams of unmelted lard. Funny dough with osanza, filled with jam. Cards with osanza funny cake with osanza dough puff pastry recipe cake with. Grease with which we grease the dough: 240 g flour. Post a picture of the recipe you cooked. The very name of funny betrays the fact that it comes from Hungarian cuisine, & quot hai & quot meaning lard. Recipes Paleo, Pork, Curcan. Jun Ingredients: - 400 g white flour - 250 g lard - 2 tablespoons vinegar - 2. It is used to obtain Haios cake, croissants, strudels, pastries, etc. My first concern with cutting the pork was to set aside the osanza for. The funny recipe from Chef Adi Hădean's mother.

Authentic Confectionery Recipes - Walnut or poppy collection Cozonac with white chocolate and candied fruit. Can pork lard be used instead of pork? I also made it for Christmas and I still have a bag of pork chops.


Pictures

1 / If you use osanza:
In order to be cleaned more easily, the osanza must be cold.
Clean it of bloody scratches and remove the skin. These are thrown away.
Pass the osanza twice through the meat grinder, using the disc with the smallest holes.
At the end, pass the 240 g flour through the mincer (this way you clean the mincer of grease).
Rub the two ingredients well until smooth and obtain a creamy paste.

2 / If you use lard and butter:
They must be at room temperature.
Mix them with flour, then rub well until you get a homogeneous and frothy "ointment".

Divide the greased dough into 5 parts and keep it at room temperature.

Mix eggs, salt, sour cream, sugar, flour, lemon juice / vinegar, then add a little mineral water / soda and knead until you get a fine dough, non-sticky, soft but elastic.
Spread on the floured table a rectangular sheet of dough with a thickness of 0.5 cm.
Grease ¾ from the surface of the sheet with a part of the grease with grease, leaving 1/3 of the top ungreased.
Bring the long side from the top of the dough sheet (ungreased side) to the middle of the sheet.
Bring the bottom half over the first fold.
Fold the right side to half the length.
Bring the left side to the right, over the previous fold.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Proceed identically 4 more times (spread rectangular sheet, greased, folded, wrapped, left to cool for 30 minutes).
After the last packing, leave the dough in the fridge for at least 4 hours, but preferably in the evening until the next day.

• If the dough is very cold, the funny ones bake much better.

Spread the dough in a rectangular sheet the thickness of a little finger, otherwise it has nothing to open when baking.
Cut the edges around.
Cut squares 6x6 cm (if you want triangular ridges) or rectangles 6x9 cm (if you want rectangular ones) with a knife heated on the fire otherwise, you risk flattening or stretching the layers.
Place 1 teaspoon of jam in the middle of the squares / rectangles and wrap in the shape of a triangle / rectangle (like a book), without pressing.

• Just fold the dough over the filling, without pressing it.

Transfer the sponges funny in a tray lined with baking paper, with the opening towards the inside of the oven and with the side on which you put the filling down.

• Jokes grow a lot in the oven. In a normal oven tray, you can put a maximum of 16 pieces.

Bake the funny ones in the hot oven, on high heat, of 200 degrees C, in the first 5-10 minutes or until they open and grow, then reduce the heat to 180 degrees and leave them for another 20 minutes.

• Do not dry them too hard. It should not brown too much, just bake well.
• Keep the rest of the cut dough cold until it is placed in the oven.

Remove the funny ones from the oven and the tray and pass them immediately through the vanilla powdered sugar, then leave them to cool.
The jokes stay without problems for 2 weeks in a cooler place, keeping them just as good.

Remarks

Haiosa is an incredibly good homemade puff pastry, a classic winter cake, a Hungarian specialty. Its name comes from the word "háj" which in Hungarian means osanza.
The plum magiun is used as the filling, but you can also use a sour jam (plum, apricot, etc.) or apricot jam with nuts or just the walnut or poppy filling, prepared like beigli.
In Transylvania and Banat, the funny ones are traditionally prepared for the New Year (New Year's Eve). They are considered "bringers of luck and prosperity."

Many jokes come out of a portion, they are economical, they stay in the pantry without problems for 2 weeks, keeping them just as good.

The jokes are fully worth the work and effort, and the result will give you great satisfaction.
Not many housewives dare to make jokes.

I urge you to try the next recipe, especially since I propose a variant in which you do not necessarily have to use osanza and if you follow all the instructions given, I assure you that the funny ones come out just as good and without osanza.


Funny osanza cards

After the rest time has elapsed, take the dough out of the fridge, place it on the work table powdered with a thin layer of flour. It kneads very little, just enough so that it is no longer sticky and can stretch.

Roll out the dough with a rectangular rolling pin. Use a portion of the bone marrow paste to grease the dough on 2/3 of the surface. Fold in 3 & # 8230

& # 8230back again in 3 (as seen in the pictures) cover with cling film and let cool for 20-30 minutes. www.simonacallas.com

This procedure is repeated until all the prepared portions of bone marrow paste are used. It is very important that each time, we position the dough exactly as it was in the previous folding and each time it folds exactly the same. www.simonacallas.com After the last folding, wrap the dough tightly in cling film and leave in the fridge until the next day.

The next day, spread the dough in a rectangular sheet not too thin (about 5-6 mm thick), cut into equal rectangles (about 7 & # 2155 cm). Put jam in the middle of each rectangle, fold. www.simonacallas.com Place in a tray lined with baking paper with the opening facing the inside of the oven. Bake in the preheated oven, at 220 degrees Celsius, until golden brown, then lower the temperature to 180 degrees Celsius, until baked (a total of about 20 minutes).


TABLE PREPARATION

Preheat the oven to 170 degrees. The cocoa is mixed with the sugar. Then add 50 ml of hot milk, mix well with a whisk. Add the eggs, mix well.

Then milk, oil, salt, and finally flour mixed with growth agents. Stir only until smooth, do not mix! Bake the top in a shape of 20 cm, about 30-35 minutes. We do the toothpick test, then we leave the top until it cools completely. The oil will make the countertop "scratchable".

CREAM PREPARATION

Cream for cream and mascarpone cheese should be cold from the refrigerator. The first time we mix cream with sugar, when it starts to harden in half we add vanilla and lemon juice, we mix only until it is homogenous.

It is important not to mix whipped cream at all because we are going to add mascarpone cheese and it has to be mixed again. If it gets too hard, after adding the mascarpone cream and mixing until it mixes, it is very likely to cut! In the end, a fine, fluffy cream should result. Add finely chopped chocolate and mix twice with a spatula.

CAKE ASSEMBLY

Now we will cut the cocoa top, leaving the edges intact and remove the core. Over the counter we will put the bananas cut in half and raspberries on top. Then we put the cream and give it a dome shape, smoothing the sides. Put the rest of the crushed countertop on top.
Let it cool for 2 hours, then it can be served.


Romanian Brownies cake with meringue

marshmallow
Beat 4 egg whites hard foam (without sugar), initially cold, in a saucepan (which will be placed in a larger one in a bain marie when the water in the large saucepan will boil). After 2-3 minutes of beating only the egg whites, gradually add the sugar continuing to mix until it gains consistency, until it grows and begins to bind.

The pan is transferred to the bain marie, ie it is placed on another slightly larger pan that contains hot water and boils on the stove over low heat. Attention, the pan on top, the one with the meringue, must have stability, there should not be a big difference in diameter between the two (I showed in the photo). This saucepan with the mixture of egg whites and sugar should not sit with its bottom in hot water but in steam. We continue to mix or beat with a fork (because it can also be made by hand) until the foam is hard and when you turn the container slightly, it does not fall and keeps its shape. Take it off the fire.


Cherry Dessert & # 8211 Cheesecake

  • 500 g cream cheese
  • 90 g butter l 200 g biscuits
  • 100 g powdered sugar
  • 5 g gelatin
  • a bottle of vanilla essence
  • grated peel and juice from an orange
  • For fruit topping: 500 g fresh cherries
  • 5 tablespoons jam or cherry syrup
  • a tablespoon of starch.

Method of preparation

Mix the melted butter with the crushed biscuits. The obtained composition is placed in a special cheesecake tray, with removable walls. Refrigerate for 20-30 minutes. The gelatin is soaked in the orange juice, melted in the microwave or bain-marie and then allowed to cool. Mix the vanilla essence with the cream cheese and sugar. Pour little by little gelatin and incorporate. Pour the mixture over the cookie sheet and level well.

Topping: In a large bowl, place the cherries, orange peel, starch and jam or syrup and boil all for a few minutes until a sauce is obtained. Allow to cool slightly and pour over the cake.


Chestnuts with chestnuts and walnuts

An autumn dessert, with a funny name, the stinks represent the dough left over from Grandma's plum dumplings. A very good example of combating food waste and joy for children and adults.

Dough ingredients
  • 250 g of boiled potatoes in shell
  • 200 g of chestnut puree
  • 100-150 g of flour
  • A pinch of salt
Method of preparation

I boiled the potatoes in their skins, peeled them and crushed them like puree. I then added the chestnut puree, flour and salt and kneaded well. If the dough is too soft, you can add more flour.

Then I broke pieces of dough and started rolling them into an elongated shape. Meanwhile, I boiled water, and when it started to boil, I added a pinch of salt and boiled the stews until they rose to the surface.

Ingredients crispy layer
  • 3-4 tablespoons butter
  • 50 g of ground almonds
  • 50 g of coconut
  • 30 g of ground pecans
  • 2 tablespoons brown sugar
  • Vanilla
  • Cinnamon
  • 2-3 tablespoons of honey or maple syrup
Method of preparation

I blended the almonds and pecans in a blender, and then I melted the butter in a pan and fried the almonds, coconut and pecans in butter. At the end I added the caramelized sugar for 1-2 minutes, vanilla and cinnamon for a special flavor. I strained the sticks from the boiled water and put them in the pan for 1-2 minutes, until they roll well through the nuts and cover with a crunchy and delicious layer. I served them with nostalgia, sprinkled with a little acacia honey, but they also go very well with maple syrup. Good appetite!


Video: Colaci cu Osânză Haiose. Lard Pastries (June 2022).