Traditional recipes

Pork tenderloin stuffed in pie sheets - Recipe number 400!

Pork tenderloin stuffed in pie sheets - Recipe number 400!

Grease the pork tenderloin well with olive oil and season with salt, pepper and thyme. Place it on the grill of a tray in which I put a cup of water and put it in the oven until it is well done and nicely browned. and let cool.

While the meat is in the oven, take care of the vegetables. Put water, salt and a little oil in a pot. When the water starts to boil, add the frozen vegetables. Keep on the fire for about 10 minutes, then drain well and let the vegetables cool them too.

On a work surface powdered with flour, we spread one by one a sheet of pie and grease it with butter and then place the 8 sheets on top of each other.

Divide the vegetables in half. Evenly place half the amount of vegetables in a thin layer, leaving the edges of the pie sheet free. Place the pork tenderloin in the middle of the sheet, add the rest of the vegetables over it and then roll. Fold the edges from the outside to the inside so as not to loosen when baking.

Place the roll in a tray lined with parchment paper so that the folded sheets are underneath. Grease the roll with the beaten egg yolk and sprinkle with sesame seeds. Put in the oven and let the roll brown nicely. 3-5 cm.

Serve with a garnish, a sauce, to taste!

Kamis invites you to the contest

Kamis Spices invites you to cook for the Holidays with Kamis spices - Life tastes good!

During this period we prepare all kinds of goodies that we will taste with our loved ones. Appetizers, soups or broths, sarmale, sausages, steaks, cakes or cakes, mulled wine, with aromas from Kamis that pleasantly season our dishes and bring us joy around the table.

What do you have to do? Simple: send to [email protected] a picture with your dishes that will be prepared during this period and the recipe in which you specify only the ingredients used and you can win one of two prizes: a Tefal pan with a diameter of 28 cm and one with a diameter of 26 cm, plus Kamis spices that will bring more flavor to the dishes.

The contest takes place between December 17 and January 8, 2016. Each participant can compete with a maximum of 5 recipes.

Important condition for participation: the photos must belong to you, not to be copied from other sites or culinary blogs. On January 15, SC KAMIS CONDIMENTE SRL will award the prizes for the most creative and appetizing recipes. The contest is addressed to persons domiciled in Romania. Prizes will be issued only on the basis of an identity document, which is valid. In order to deliver the prizes, the contact details (name, surname, address and telephone number) must be sent within a maximum of 2 working days from its announcement on If this deadline is not met, the organizers reserve the right to award a new prize. The prizes will be delivered within 7 working days to the winners. We look forward to seeing you and wish you inspiration!

Pictures and recipes will be posted later in this post.

Thank you all for the appetizing recipes with which you delighted us and made the very difficult choice. The winners of this contest are:

Main gall category: Angelica Nistor & # 8211 Spicy pork steak served with hot paprika sauce and another fine sauce of boiled mayonnaise, accompanied by garnish of garlic mushrooms and leeks (84)

Desert Category: Valentina Pielaru & # 8211 New Year's cake (32)

Congratulations! We are waiting by email for the address and phone number to send the prizes.

1. Cretu Veronica

GINGERBREAD -figurines

Carp with tomato sauce For which we need: a carp, a teaspoon of
basil, a large red onion, a few cloves of garlic, 200 ml of homemade tomato juice,
spices for fish from KamisIngredients:
1 kg of flour 300 gr powdered sugar 250 gr honey 300 gr butter or margarine 3 eggs 2 teaspoons baking soda 1 teaspoon cocoa 1 teaspoon ground nutmeg Kamis 2 teaspoons cinnamon Kamis 1 teaspoon ginger Kamis

Royal icing:
2 egg whites 350 gr powdered sugar 2 tablespoons starch 1-2 tablespoons lamiae juice 1 teaspoon lamiae essence

2. Daniela Andrei

Chickens with caramelized apples

Ingredients: One chicken Two tablespoons oil A few cloves of garlic 200 ml tomato juice (homemade) Salt, chilli powder and spices for chicken with rosemary from Kamis
For the sauce: 5-6 red apples 4 tablespoons caster sugar Juice from a large orange A tablespoon of ginger from Kamis A few green basil leaves

3. Daniela Andrei

Tree Brownies

& # 8211 4 large eggs 200 ml milk (boiled) 200 gr white wheat flour 50 gr butter (85% fat) 50 gr dark chocolate an envelope with dark cocoa 10 tablespoons sugar a teaspoon baking powder
& # 8211 to taste: nutmeg and cinnamon from Kamis

For the glaze we need:
& # 8211 an egg white 200 gr powdered sugar a tablespoon of starch a tablespoon of lamiae juice optional: green food coloring sugar / chocolate ornaments

4. Cretu Veronica

Salmon trout with purple mashed potatoes

4 pieces salmon trout fillets Kamis sea salt ground black pepper Kamis 500 gr purple potatoes 150 ml milk 50 gr butter sea salt with Kamis pepper

5. Cretu Veronica

Baked venison pulp with garlic ginger sauce

Ingredients: 1 boneless deer pulp Sea salt Ground black kamispiper Mosaic berry mosaic Sweet kamisboia Kamiscimbru Kamis 1 glass of red wine 1 glass of water
4-5 cloves of sliced ​​garlic

Garlic sauce: 1 tablespoon granulated garlic Kamis 1/2 teaspoon ginger Kamis 50 ml oil 100 gr sour cream

6. Mirela Carmen Tomescu


INGREDIENTS (for approx. 25 cabbage rolls): - 10-15 pickled cabbage leaves

For the filling - 150 gr raw buckwheat (uncooked) - 150 gr raw walnut - 25 gr onion (I used tomato) - 50 gr carrot– 30 gr celery– a grated spoonful of paprika - ½ teaspoon pepper mix (from the grinder from Kamis) - a teaspoon of coriander powder (coriander seeds from Kamis, ground) - a tablespoon of dried oregano (from Kamis) - ground thyme, to taste - 2 tablespoons of cold pressed oil (I used rapeseed ) - ocna salt, depending on how salty the sauerkraut is

For the sauce - 5 strands of green parsley - 200 gr tomatoes - 2 tablespoons of cold pressed oil (I used rapeseed)

7. Cristina Iuliana Pana


TABLE INGREDIENTS: White wheat flour 500 g, iodized salt 1 tbsp, caster sugar 2 tbsp, dry yeast 2 tbsp, water 400 ml, olive oil 4 tbsp. For kneading another two or three tablespoons of olive oil.

FOR FILLING: Minced beef + pork mixture approx. 500 g, Yellow onion 1 piece, Garlic 2 -3 puppies, Olive oil 2 tablespoons, Water 3-4 tablespoons, Peppers kapia ½ piece, Celery stalks 1 piece, Mushroom stalks mushrooms approx. 100 g, Boiled carrot 1 large piece, Bacon about 100 g, Eggs 2 pieces, Iodized salt 20 g, Freshly ground Kamis pepper, 1 g, Kamis paprika, 1 g, semolina 2 tbsp,

FOR TOPPING: Cheese slices 4 pieces, seed mix (sesame, flax) 1 tbsp.

8.Cristina Iuliana Pana

Duchess potatoes

INGREDIENTSPotato puree approx. 850 g, (boiled potatoes approx. 700g, butter 20 g and cream 100 g, crushed to obtain puree), eggs 2 pieces, iodized salt, freshly ground pepper Kamis

9. Cristina Iuliana Pana


INGREDIENT: rabbit entrails approx. 500 g. (Back, neck, organs), yellow onion 1 piece, leek white part 1 piece, parsley root 1 piece, parsley 1/2 piece. Celery one slice, kale one slice, carrot 1 medium piece, homemade lard to the garnish in which were preserved smoked sausages 2 tablespoons, green larch 2-3 threads, red potatoes of Covasna 2 pieces, chopped tomatoes preserved from SunFood 1 preserve, iodized salt, freshly ground pepper Kamis, coriander 2 seeds, paprika Kamis, bay leaf Kamis 1 piece, large square pasta from Băneasa, greenery for decoration

10. Cristina Iuliana Pana


INGREDIENTS: Cleaned quails 4-5 pieces approx. 1000 g, Quail liver, Olive oil, Larger fresh vines approx. 10 pieces, iodized salt, slices of bacon approx. 100 g, semi-dry white wine approx. 200 ml. Kitchen twine.

11. Cristina Iuliana Pana


& # 8211 INGREDIENT:
& # 8211 White wheat flour 450 g, Butter 250 g, Cough sugar 100 g, Eggs 2 pieces, Iodized salt 2 g, Vanilla sugar Dr. Oetker 1 sachet, Milk 200 ml, Food ammonia Dr. Oetker 1 sachet.
& # 8211 FOR CREAM:
& # 8211 Milk 500 ml, Starch Dr. Oetker 4 tbsp, Lemon 1 piece, Cough sugar 200 g, Butter 250 g.

12. Maria Mihalache

Wafers with walnuts, raisins, shit, cranberries, glazed with cocoa cream

Ingredients: 400 gr sugar, 5 yolks, 250 gr butter, 250 gr walnuts (half ground and the other half cut), 100 g raisins, 200 g cranberries, 6 cubes of variously colored shit
4 was Neapolitan. 1 teaspoon cinnamon from Kamis, 2 sachets of vanilla sugar, 1 ampoule of rum essence,

For the icing: 150 g powdered sugar, 50 g butter, 3 tablespoons cocoa, 5 tablespoons boiling water

13. Rogue bag

Pork drum

Ingredients: half a pork chop with a mass of 3.3 kg (fatty meat, lean meat, ear, jaw) water for boiling meat and drum salt ground black pepper Kamis a thick mat of pork.

Ingredients: 1 kg pork liver 300 g pork heart 675 g pork lungs 400 g lean pork 300 g raw pork bacon 300 g smoked pork bacon 4 onions + 2-3 tablespoons oil for tempering them water for boiling meat and lebar salt ground black pepper Kamis little thyme Kamis two thick matte, pork (or more, depending on their length).

15.Rogue bag

Ingredients: 500 g pork 150 g rice two onions two eggs two tablespoons broth salt ground black pepper Kamis little thyme Kamis two thick matte pork (or more, depending on their length) water for boiling caltabos.

16. Rogue bag

Packages with quince and apples

Ingredients: Puff pastry: 200 ml cold water 200 ml oil a pinch of salt a cube of fresh yeast (50 g) flour as it contains (500 g).
& # 8211 In addition to the dough: 3 tablespoons flour tip 125 ml oil oil for greasing work table.
& # 8211 Filling: 720 g peeled quinces and seeds 390 g peeled apples and seeds 250 g sugar (or to taste) a teaspoon of Kamis powdered ginger powder for garnish.

17. Rogue bag


& # 8211 Dough: 190 g powdered sugar 125 ml water a teaspoon of Kamis cinnamon a teaspoon of Kamis ginger 500 g flour a pinch of baking soda an egg + a yolk 50 g soft butter.
& # 8211 Icing: an egg white salt powder 100 g two tablespoons sugar with hot water.

18. Maria Mihalache

Stuffed chicken legs in puff pastry

Ingredients: 8 boneless and skinless chicken upper legs, 1 sheet of Bella puff pastry, sesame, oregano, olive oil, 1 red bell pepper, 3 tablespoons grated cheese, 1 egg, salt, Kamis pepper

Glazed gingerbread

Ingredients: 500 g flour, 400 g sugar, 100 g honey, 3 tablespoons cocoa, 1 sachet baking powder, 500 ml milk, 75 g Frame with butter butter, 1 knife tip salt, 2 sachets vanilla sugar, 2 teaspoons grated orange peel
orange juice, 2 teaspoons cinnamon Kamis,

For greased form: oil, flour
For the icing: 160 g white chocolate, 160 g dark chocolate, powdered sugar for powdering

Cozonac to Rosenkrantz

Ingredients: 400 g flour, 2 eggs, 1 ampoule of rum essence, grated peel from an orange, 110 ml milk, 25 g yeast, 3 tablespoons milk sugar, 130 g butter, a pinch of salt, 6 tablespoons sugar butter
10-12 tablespoons sugar for caramel,

For the filling: chopped walnuts, raisins, shit, according to your preferences, 1 teaspoon of Kamis cinnamon

Pork neck in puff pastry

Ingredients: one piece 1.5 / 2 kg pork neck, 400 g puff pastry, 250 g kaizer, 2 onions, walnut butter, 2 eggs, 1 glass of dry white wine, 50 ml milk, 1 bunch of parsley, sweet / hot paprika (according to preferences)
coriander, sesame, salt, Kamis pepper


Sushi with vegetables

Ingredients: rice vegetables (carrots, pods, peas, corn) vinegar sugar water sea salt with herbs Kamis black pepper Kamis soy sauce


Fake eclairs with chocolate

Ingredients: Champagne biscuits (40 pcs) 1 milk chocolate 500 ml milk 3 egg yolks 3 tablespoons sugar 50 g cornstarch 1 sachet vanilla sugar vanilla essence

Menu with a common denominator: meatballs, mussels and millefeuille. And a contest for you!

Today I come again with proposals for a complete menu, which includes dishes that are easy to make, pleasing to the eye but also to the taste buds and which, as we have already revealed in the title, have a common denominator. Which one is that? Obviously, Maille mustard. This time, the main course is a tender pork tenderloin, in mustard crust, with mashed potatoes with quince and caramelized red onions. For dessert, it will tempt you with a delicious millefeuille, filled with vanilla cream and garnished with red fruits. Of course, the mustard also made its place in the dessert :).

I would like you to be convinced that, if I myself had not used Maille mustard (and only this one) in my preparations, I would not have recommended it to you either. When it comes to food, I am quite reluctant to make recommendations. This brand, however, has a tradition of more than 200 years, during which time it has never made a quality discount, developing over time new and new mustard recipes, all 100% natural, very fine and balanced.

The fact that I myself trust this brand was decisive in accepting Maille's proposal to offer you three mustard menus and a contest with beautiful prizes.

But you're probably looking forward to finding out what we've prepared for you today:

Main course: Mustard Crust Muscle with Mashed Potatoes and Red Onions and Caramelized Quince with Mustard

(4 servings)

  • 600 grams of pork tenderloin
  • 4 teaspoons Old Maille Mustard
  • 4 teaspoons breadcrumbs
  • 1 tablespoon chopped onion
  • 1 teaspoon chopped green rosemary
  • 1 small clove of crushed garlic
  • 4 teaspoons finely grated Parmesan cheese
  • salt and pepper
  • 1 tablespoon olive oil

Quince with red onion and mustard:

  • 3-4 quinces (by size), peeled and seeded
  • 2 tablespoons lemon juice
  • 1 medium-sized red onion
  • 2 tablespoons sugar
  • 30 grams of butter
  • 1 tablespoon mustard style
  • salt and pepper

Mashed potatoes:

  • 6 medium-sized potatoes
  • 30 grams of butter
  • hot milk
  • salt and pepper

1. Put the peeled and diced potatoes to boil in salted water. Boil until well softened. Drain the water, add the butter and mash finely. Gradually add hot milk, stirring constantly, as needed to obtain a creamy puree. Season with salt and pepper to taste and keep warm.

2. Peel and chop the red onions. The quinces are cleaned, cut into slices about 1 cm. thickness and keep in cold water in which to put the 2 tablespoons of lemon juice, to prevent their oxidation.

3. Melt the butter in a pan, add the onion and a pinch of salt. When the onion softens, add the drained quinces. Sprinkle everything with sugar and caramelize over medium heat. As soon as the sugar turns golden, add a cup of hot water. Boil everything until the sauce starts to drop, add the Mailelle a l # # Ancaine mustard, salt to taste and plenty of ground pepper. Keep warm.

4. Portion the muscle (4 servings of 150 grams each), salt and pepper.

5. Mix the breadcrumbs, chopped onion, rosemary, finely crushed garlic and Parmesan cheese well. Start the oven and set it at 190 degrees Celsius.

6. Heat a frying pan over high heat, add the oil and quickly brown the muscle on all sides. Remove, grease with mustard everywhere and dress in prepared crust. Put the muscle in the preheated oven at 190 degrees Celsius and cook for 12-13 minutes, until the crust is lightly browned, and the inside is pink and juicy.

7. Let the muscle rest for 7-8 minutes, then slice as you like and arrange on plates with puree and caramelized quinces.

Dessert: Millefeuille with mustard filled with vanilla cream

(4 servings)

  • 2 thin sheets of pie
  • 30 grams of butter
  • 4 teaspoons Maille au Miel honey
  • 4 teaspoons caster sugar
  • 400 grams of vanilla cream (4 yolks, 280 ml of whole milk, 80 grams of sugar, 30 grams of cornstarch, a vanilla pod)
  • 200 grams of whipped cream, sweetened (or not)
  • red fruits, mint, powdered sugar for garnish

1. Vanilla cream: put the milk on the fire in a saucepan. When it boils, add the vanilla pod notched lengthwise and the grated seeds inside it. Turn off the heat and cover the pan with a lid, infusing the vanilla in milk for 30 minutes.

Separately, in a bowl, mix the yolks with the sugar until a thick cream is obtained. Add cornstarch and hot but not boiling milk (from which the vanilla bean has been removed). Mix and pour everything into the pan. Boil over low heat, stirring constantly with a spatula and insisting on the bottom of the pan, until it thickens well (about 10 minutes).

Cover the cream obtained with food foil directly on the surface, so that no pojghita is formed, and let it cool to room temperature.

Separately, beat the whipped cream for the whipped cream (well cooled beforehand). If you want a sweeter cream, you can sweeten the cream with a little powdered sugar, but keep in mind that the sugar softens the cream.

Mix whipped cream with the base cream, in large movements, from the bottom of the bowl to the surface. Store in the refrigerator.

2. Divide the pie sheets into 16 rectangular pieces, perfectly equal (14 & # 2158 cm.). Grease the surface with melted butter, then with Maille au Miel mustard, applied with a brush. Sprinkle with caster sugar and put in the preheated oven at 190 degrees Celsius for 6-7 minutes, until the sugar melts and begins to caramelize easily (attention, they can burn very quickly, they need to be carefully monitored) .

3. After the sheets have cooled well, fill them with poured vanilla cream with a pos with a round or star opening (as preferred). Garnish with red fruits and mint leaves and sprinkle with powdered sugar. It is a perfectly balanced dessert, beautiful and very tasty, in which the mustard feels subtle, counterbalancing with a gentle acidity the caramelized sugar of the fine leaves.

Contest for readers:

Lately, I have published on the blog, in addition to the menu presented in this article, two other such menus of drunch(which would mean a kind of lunch and dinner taken at once, a late lunch or a dinner taken earlier) with recipes based on mustard, the one with turkey skewers and the one with duck leg in mustard crust. You are invited to a contest that tests your imagination and creativity:

1. Think about it a mustard-based recipe.

2. Write the recipe carefully and post it in a only comment (yes, there will be a longer comment) to this article, under the title My recipe (name) with mustard, until January 11, 2015.
3. The winners will be chosen by jury on January 11, 2015 and the grand prize will consist of a set of 6 Maille mustards and a invitation for 2 people to a special dinner at the Ramada Nord Hotel in Bucharest. The next three places (prizes 2-4) will receive a set of 6 Maille mustards.

We will reward the originality and accuracy of the recipes. The photos with the prepared dishes can be an additional argument, if they belong to the competitor and are of a good quality and the preparation looks appetizing. Competitors who upload photos copied from the internet will be disqualified.

After serious deliberations, the jury, which included Mr. Jacint Erdei, from the organizing agency, the sponsor Maille and me, reached a unanimous conclusion and we are able to name the winners:

1st prize: Andreea A. for the recipe Crunchies with mustard, caramel and chocolate icing, which we thought was the bravest recipe posted in the contest, in addition it is illustrated with many pictures, both with the finished product and in the preparation stages

2nd prize: Livia G. for the recipe Tortilla with mustard and chicken breast, a quick lunch in 2, which got the most votes from the public (4, so far)

3rd prize: Dana Aphextwinz & # 8211 My donut recipe in tomato sauce with mustard, the only canned recipe with mustard inscribed, very ingenious!

4th prize: Andreea C. & # 8211 Turkey roll with mustard, a recipe without a doubt very tasty.

Congratulations and thanks to all the competitors, a wonderful collection of mustard recipes gathered here, all very successful. I ask the winners to send me the necessary data for sending the prize (full name, exact address and phone number) to the available email address by accessing the contact button on the blog.

1. Wash and wipe the vegetables, then cut the donut into thin slices, cut the onion into juliennes, add the carrot and celery through a small grater, peel the mushrooms, wash and then slice, finely chop the greens.
Fry the vegetables in olive oil, and when they start to soften, add the minced meat. Stir gently until all the juice is reduced. Add salt and season, then add the chopped greens at the end.

2. The pie sheets, placed one on top of the other, are cut into four equal parts, thus obtaining 24 equal pieces. Overlap two, so that the corners form a star, then put in greased forms with a little oil and put a tablespoon of filling, place a thin slice of cheese on top, then lightly catch with parsley tails or green onion leaves, tying like balls. They can also be left unattached. Bake for about 15-20 minutes, until the pie sheet is lightly browned. Serve cold

1. Thanks to the 12 different cooking programs, you now fulfill all your family's cravings.
2. Thanks to 3D heating technology, the heat acts evenly and there is no need to mix.

The meatballs are served as a cold appetizer on the holiday table along with other appetizers.

Pork tenderloin stuffed in pie sheets - Recipe number 400! - Recipes

This stage is extremely important, and if you manage to meet the requirements as per the book then it means that you will be able to keep the Dukan diet until the end and lose the number of kilograms that bother you. Don't forget, don't set yourself an unrealistic target and don't be discouraged if the needle of the scale stagnates for a few days. Continue to follow the diet exactly and you will see that you will get the expected results.

In the Attack phase you can lose more or less than 3 kilograms. The duration of this phase is established according to the following principles:

- Less than 5 kg: one day in the attack phase.

- Less than 10 kilograms: three days in the attack phase.

- Between 10 and 18 kilograms, five days in the attack phase.

- Over 18 kilograms: seven to 10 days (without exceeding the maximum duration of 10 days).

During the Attack, you can eat any of the prerequisite foods at any time of the day. All foods are eaten boiled, grilled or baked, without using oil or frying.

There are several categories of foods that can be eaten during the Attack, foods that fall into what we call pure protein (PP):

  • "Red" meats - Beef or veal cooked in any form (from those mentioned above). Obviously, it consumes pieces that do not contain fat, such as fillets, mussels, chops. NO pig.
  • Birds - chicken, turkey, quail, etc. (not duck or goose). Preferably consume their breast (without skin), because it does not contain fat. In the case of copanas, first try to remove the skin. Wings are not recommended because they have a lot of skin and contain fat.
  • bodies- especially the liver, from which pate can be prepared, stewed or baked. Beef, veal or chicken liver can be eaten.
  • Fish and seafood & # 8211 any white fish, fresh or preserved (not in oil). You can combine the fish with a little lemon juice or soy sauce. Smoked fish can also be eaten. All crustaceans: shrimp, crab, lobster, lobsters, lobsters, oysters, mussels, mollusks and Saint-Jacques shell.
  • sausage- chicken / turkey ham (degreased), fillets or smoked pieces.
  • eggs & # 8211 boiled or in omelette, but avoiding the use of butter or oil. No more than four egg yolks a week if you have high cholesterol. Egg whites can be consumed without restrictions.
  • dairy - only skimmed milk: cheese, yogurt, or cottage cheese without added sugar. Milk with 0% fat is allowed but limited to the maximum (maximum 2-4 tablespoons of coffee). Dairy products (milk, cheese, yogurt) should not exceed 1 liter in total.

REMEMBER. Not allowed: pork, lamb, goose and duck because they are too fatty for this stage of the diet.


  • Prepare all meat without butter, oil, being ideal for grilling or baking.
  • Drink at least 1.5 liters of water a day. Also, drinks such as coffee or tea (with a little 0% milk and sweeteners) and light cola or any other light drinks (ie with sweeteners not sugar) are allowed.
  • Add 1.5 tablespoons of oat bran a day. You can eat them with yogurt, in pancakes, flatbreads, meatballs, etc.
  • Use with confidence vinegar, herbs (parsley, dill, etc.), garlic, onion, paprika and all kinds of spices because they improve the taste of food.
  • You can add meat and onions to dishes, as it is allowed at this stage.
  • You can consume lemon juice, but only by adding a few drops and not the whole lemon.
  • Salt and mustard are allowed but it is recommended especially in the case of the first not to use too much because it leads to water retention
  • You can also eat goji berries, at most one tablespoon a day. They have many properties, but because they contain quite a lot of sugar, it is recommended not to exceed the allowed amount.
  • Physical activity is very important, being recommended walking for at least 20 minutes.
  • Eat whenever you feel hungry. If you meet the requirements there are no limits to the number of daily meals.

Be ambitious, follow the basic requirements of the Dukan diet and you will be able to get over the biggest hop of this diet & gt Attack phase.

Yogurt Pie

Mix the eggs well with the mixer. Add 400 g of sugar, vanilla sugar, yogurt and semolina. This composition is well homogenized until the sugar dissolves.

The pie sheets are divided into two equal parts. Put baking paper in a tray, then the pie sheets. The first sheet is greased with oil and sprinkled with sugar, then we put three sheets, the third sheet is greased and sprinkled with sugar. This step is repeated until we finish the sheets to be placed in the tray (also the third sheet is greased with oil and sprinkled with sugar). Attention: Until we finish the first half of the sheets.

After we have finished putting the first half of the sheets, we put the composition with yogurt and repeat again the process of greasing and sprinkling with sugar the second half of the sheets. When greasing the second half of the sheets, we must be careful not to press too hard. After putting the last sheet, grease it with oil and sprinkle it with sugar.

Caution: When sprinkling with sugar, the amount of sugar used must be small.

After I greased the last sheet with oil and sprinkled it with sugar, I put the pie in the oven, it must already be hot. Leave it on the right heat. When it is ready, take it out and cover it with a damp towel, because the first sheet will rise a little. Leave covered until cool.
When it has cooled, cut the square pieces and take them out on a plate.
Serve cold. it's a wonderful dessert.
Good appetite.

Creamy with pie sheets

We remain in the & # 8220perimeter & # 8221 childhood with a dessert loved by all: cream. With its crunchy and powdered sugar sheets, filled with a generous layer of vanilla cream, this dessert that came to us with a name derived from the German language (& # 8220Cremeschnitte & # 8221), is just a variant of the famous & # 8220mille-feuille & # 8221 french. In Transylvania, the delicious cake is also known as & # 8220cremes & # 8221, a name derived from Hungarian, while in Sanda Marin's books we find it simply & # 8220pie with vanilla cream & # 8221. Either way, you have to admit that it is a very good dessert, apparently light (although the number of calories says otherwise) and quite easy to make.

Basically, you have three options at hand, starting with the use of commercially purchased cream sheets. On the other hand, you have the option of preparing the sheets at home, folded and stretched many times, until you get the dough with many layers (French dough), and between them, the option I chose: thin sheets of pie, & # 8220 spoiled & # 8221 with butter melted and carefully superimposed. If time and patience are not an issue, I invite you to take a look at the gala version of the popular dessert: Woven mille-feuille cake :).

And finally, two clarifications: 1. from the quantities below, I got a large bowl of Jena full of cream (about 1.2 kg), so adjust the quantities as desired 2. given the considerable amount of butter , I combined a 65% fat butter with an 80% fat one.

& # 8211 fine pie sheets 250 g
& # 8211 butter 100 g
& # 8211 milk 1 l
& # 8211 eggs 6 pcs.
& # 8211 galbenus 1 pc.
& # 8211 sugar cough 200 g
& # 8211 flour or cornstarch 40 g
& # 8211 vanilla pudding powder 70 g
& # 8211 vanilla sugar 2 1/2 sachets
& # 8211 old powder 15 g

Start with the preparation vanilla cream (pastry cream): heat the milk over low heat in a larger pot. In a bowl, put the 6 whole eggs and 200 g caster sugar. Mix well until the sugar melts and you get a yellow foam. Add vanilla sugar, pudding powder and flour / cornstarch. Homogenize. Start putting, little by little, hot milk. Continue until the temperature of the composition is close to that of the milk. Pour the composition over the milk in the pot and mix well. Stirring constantly with a whisk, leave until the cream thickens and reaches boiling point.

Turn off the heat and incorporate in the cream 20 g butter. Preheat the oven to 200 degrees Celsius. Grease a large dish of Jena or a tall tray with butter. Melt the remaining butter (in the microwave for efficiency). Take a first sheet of pie (taking care to keep the others covered with a damp towel, so as not to dry out) and place it in the bowl. Grease it with butter (with a brush), taking care that its edges cover the walls of the vessel / tray. Place another sheet over it, and grease with butter and so on, until you have put 4 sheets. Distribute half of the pastry cream evenly.

Place a sheet of pie over the cream, grease it with butter, and a sheet, then the rest of the cream. Fold the edges of the sheets inwards, over the cream. Place another sheet, but folded so that it fits perfectly with the dimensions of the vessel / tray (that is, there are no edges left on the walls of the vessel). Grease with butter and continue, until you put 4 sheets (you should have, 4-2-4 sheets). Beat the yolk and grease the surface of the cream. With the tip of a very sharp knife, lightly cut the cream into portions, but not to the bottom, but only the layer of sheets on top (this way, you will cut the cake more easily after baking).

Put in the hot oven and leave for 40-45 minutes or until the leaves take on a beautiful yellow tint. Allow the cream to cool completely before cutting. Sprinkle with powdered sugar and cut according to previously made & # 8220marks & # 8221. The cream can be stored in the refrigerator for two to three days.

Cozonac ingredients according to the famous recipe of Păstorel Teodoreanu

  • 20 yolks, more precisely 380 grams of yolk
  • 400 grams of flour with 12% protein content & # 8211 I used a Manitoba type flour, you can supplement the flour up to 500 grams, maximum
  • 30 ml. de rom
  • 1 plic de zahăr vanilat bourbon
  • 125 ml. of milk
  • 30 de grame de drojdie proaspătă
  • 7 grame de sare
  • 65 de grame de unt cu 82% grăsime
  • 30 ml. ulei de floarea soarelui
  • 120 de grame de zahăr pudră – zahărul se dozează în funcție de cantitatea de făină folosită în proporția de 30%, deci la 500 gr. făină veți avea nevoie de 150 gr. sugar
  • în plus: 1 gălbenuș bătut cu 1 lingură de lapte pentru finisat suprafața cozonacilor
  • filling: 150 de grame de coajă de portocală confiată, 60 de grame de stafide, 30 de ml. de rom

Mod de preparare Cozonac după rețeta celebră a lui Păstorel Teodoreanu – rețeta video

Ca să se înțeleagă așa cum trebuie această rețetă de cozonac, care generat atâtea discuții, am realizat un video pas cu pas. Acest tutorial video vă va ajuta să înțelegeți deplin toate lucrurile de care trebuie ținut cont ca să vă reușească perfect rețeta. Nu uitați, calitatea ingredientelor folosite este unul dintre amănuntele care fac diferența.

Alte rețete de cozonaci pe care le puteți găsi pe acest blog

Mai multe rețete de cozonaci puteți găsi cu un click pe oricare dintre imaginile ilustrative de mai jos. Veți fi imediat direcționat la rețeta completă, însoțită de explicații pas cu pas.

Cozonac floare cu scorțișoară

Cozonac cu ciocolată, marmorat

Baigli unguresc cu mac si cu nucă

Cozonac cu aluat opărit rețeta Silvia Jurcovan

În continuare, puteți citi rețeta lui Păstorel Teodoreanu, exact așa cum a fost el publicat. Merită lectura, măcar pentru farmecul limbii în care este scris textul.

Rețeta de cozonac a lui Păstorel, textul publicat în 1933


150 ouă, 3-4 (maximum) kg făină, 1 pahar mare (de apă) cu rom alb, 1 baton vanilie, 1 litru lapte, jumătate de pachet drojdie, 3-4 linguriţe rase cu sare, 3-4 păhăruţe de vin cu unt topit şi cald, 1 păhăruţ untdelemn fin, zahăr circa 1,200 kg.


Când aplici această reţetă, nu poţi spune: am să fac trei sau cinci kilograme de cozonaci, ci am să întrebuinţez atâtea ouă. Ouăle nu sunt toate la fel şi făina nu-i toată deopotrivă de uscată. Cu cât este mai uscată, cu atât înghite mai mult lichid (ceteşte: ouă şi rom).


Pentru fabricarea cozonacilor, trebuie socotite 12 (douăsprezece) ore. De aceea e bine să fie pregătite toate de cu seara şi să te apuci de treabă cu noaptea în cap.


Se strică de cu seara ouăle, punând gălbenuşurile deoparte. Albuşurile le pui unde vrai, căci ori pui prea puţin (ca o linguriţă de omăt), ori deloc – cam totuna este. În gălbenuşuri pui sarea, mesteci, pui la rece şi te culci. A doua zi: într-un vas foarte curat, pui doi pumni de făină (circa 500 gr) pe care o opăreşti cu lapte clocotit. Se mestecă cu o lopată anume, de lemn (sau cu un linguroi) şi se bate straşnic până se face ca o pomadă, fără nici un gogoloş. Când s-a răcorit (să poţi suferi degetul cel mic), adaugi drojdia, pregătită astfel: fărâmiţată într-o farfurie adâncă şi frecată cu două-trei linguri de zahăr, până se face ca o cafea cu lapte. Mesteci bine drojdia cu pomada, acoperi cu un şervet şi pui la loc călduţ (nu fierbinte), ca să crească.

Frămânți timp de două ceasuri.

În timp ce creşte plămădeala (aşa se cheamă amestecul de mai sus), strecori prin sită gălbenuşurile în covată (albie de lemn, foarte curată, uscată şi călduţă), clăteşti cu două-trei linguri de apă călduţă vasul în care au stat şi torni totul în albie. Dacă vrai, pui şi o ceaşcă de albuş spumă, dacă nu, nu pui. Baţi gălbinuşurile cu străşnicie, adaugi romul şi baţi, şi baţi, baţi mereu şi te bucuri că miroase bine adaugi apoi vanilia tăiată mărunt şi baţi înainte până ce plămădeala a crescut frumos.

Când e gata plămădeala, o răstorni pre ea în albie şi mesteci până se face una cu gălbenuşurile. Pe urmă, începi a pune făina, câte puţin, şi a tot mesteca şi bate cu lopata, până ce nu mai poţi. Atunci, frămânţi cu pumnii închişi, până ce obţii un aluat potrivit de moale. Când crezi că nu mai încape făină, cântăreşti câtă a rămas, ca să ştii câtă ai întrebuinţat, şi pui zahărul şi untul după proporţia: 300 gr zahar la kilogramul de făină şi un pahar de unt, plus unul, aşa, pe deasupra. După ce a intrat făina, frămânţi înainte, punând zahărul, puţin câte puţin, până ce-l pui tot. După ce ai isprăvit zahărul, pui untul (câte un păhăruţ) şi untdelemnul, întorcând aluatul mereu în aceeaşi parte (ca să iasă felii).

Dospire și coacere.

Pui la crescut la loc călduţ, nu fierbinte, acoperit bine, ca să nu se răcească, şi laşi două-trei ore, până ce a crescut frumos. Ajuns aici, pui în formele unse perfect cu unt sleit (o treime din formă), şi iarăşi acoperit, la loc călduţ, aproximativ o oră. Cât timp cresc în forme, se pregăteşte cuptorul (detaliu foarte important).

Când e gata şi cuptorul, ungi cozonacii cu ou bătut şi presori cu migdale tăiate sau zahar granulat şi, cu «Doamne-ajută», pui la cuptor, unde stau o oră, o oră şi un sfert, cel mult. La cuptor trebuie om priceput, ca să-l cerce, cu făină de păpuşoi (porumb), să nu puie cozonacii prea deşi, să-i acopere la nevoie ca să nu se pălească, să le puie «zăgneaţă» etc.

După coacere.

La scosul din cuptor, alt meremet. Scoţi cozonacul, îl scuturi puţintel cu urechea aplecată, să-l auzi dacă joacă. Îl culci apoi cu formă cu tot pe-o coastă, sprijinit de-un lemn. După două-trei minute, îl mai scuturi şi-l răstorni încetişor, cu binişorul, pe ceva moale. Și-l legini cătinel şi cu mare băgare de seamă, ca să nu se cumva turtească şi încruzească! Abia un ceas după ce i-ai scos din cuptor îi duci în casă şi, după două-trei, când sunt bine răciţi, ii transporţi în cămară.

Cum se face reteta de ciolan umplut, presat, afumat si fiert?

1. Pregatirea ciolanului (rasol)

Este bine sa se aleaga rasoale mari, carnoase, nu micute. Se parleste bine, la flacara de la aragaz, ca sa nu mai aiba par, apoi se spala foarte bine si se sterge cu servete de hartie.

2. Cum se dezoseaza un ciolan (rasol) de porc

Cu ajutorul unui cutit cu lama subtire si bine ascutit, se fac taieturi pe langa os, in ambele parti ale ciolanului. Se insista cu taieturile la partea cea mai lata si se trage usor de os. Pe masura ce se dezgoleste osul, carnea se rasfrange (se intoarce ca o manusa), pana cand este scos osul complet. Vedeti ce curat a ramas osul 🙂

Sotul meu a folosit un cutit de transare pe care-l am de 30 de ani 🙂 . Acestea sunt cutitele care se foloseau in carmangerii inainte de Revolutie. Lama este extraordinar de buna, se ascute foarte usor si isi pastreaza gura. Cunoscatorii stiu ce spun 🙂 Mai am inca 2 cutite la fel in Romania, puse bine, am pastrat multe 🙂

3. Cum se face saramura pentru reteta de ciolan umplut si presat

Se pun bucatile de carne si ciolanul intr-un vas incapator(oala, cutie de plastic) si se toarna deasupra o saramura facuta din 1 l de apa si 40 g de sare. Se adauga atatia l de saramura cat e nevoie ca sa fie totul bine acoperit. Se asaza deasupra o greutate(farfurie, o piatra) si se da la rece. Eu am lasat la frigider. Se lasa in saramura 3-4 zile si se schimba saramura zilnic. In felul acesta, veti vedea ca va iesi sangele in apa, va fi rosie, deci e bine sa schimbati zilnic saramura.

4. Cum se coace un ciolan (rasol)

Se face o cusatura &bdquoin urma acului&rdquo la partea mai mica a rasolului. Sotul meu si-a facut un ac dintrun electrod de inox, e mai mare si mai gros decat un ac pentru lana. E ca un ac de pielarie-cojocarie, daca stiti cum sunt. Merge si cu un ac mare, din acelea pentru lana. E bine sa se foloseasca o ata tare, este sfoara speciala, alimentara. Noi o cumparam din hypermarket in Italia, se gaseste peste tot. Se coase bine, suficient de strans ca sa nu se desfaca.

Voi reveni cu film, este facut dar momentan nu-l pot incarca, viteza netului din zona asta nu ma lasa.

7. Cum se face afumarea la reteta de Ciolan umplut, presat, afumat si fiert:

Dupa coasere, bucatile de Ciolan umplut, presat, afumat si fiert se atarna undeva in loc uscat si aerisit si se lasa 24 de ore sa se zvinte. Daca se pune imediat la fum, riscati sa devina amarui.

Dupa acest timp, se face afumarea timp de 3-4 zile, cate 1 ora pe zi fum firbinte si 2 ore fum rece. Dupa aceea, se mai lasa inca 24 de ore fara fum, tot in afumatoare sau in alt loc aerisit si racoros.

8. Cum se face fierberea la reteta de Ciolan umplut, presat, afumat si fiert

Noi avem o oala mare, de 50 l, in care fierbem afumaturile. Va recomand sa puneti apa de o palma intr-o oala inalta si deasupra, pe un gratar, sa asezati ciolanele. Se acopera totul cu un capac si se lasa la foc minim timp de 2 ore. Din cand in cand verificati sa nu scada apa de tot. Ciolanele nu trebuie sa atinga apa deloc. Dupa 2 ore, se stinge focul si ciolanele se lasa acolo, acoperite cu capac.

Daca aveti oala sub presiune, puteti pune cate 1 ciolan, se fierbe 40 de minute, apoi se stinge focul si se lasa sa se raceasca de tot si abia apoi se scoate capacul si ciolanul din oala. A doua zi 🙂

Vedeti un filmulet scurt despre cum arata afumaturile noastre si oala in care le fierbem. Dati click pe imagine si veti vedea filmuletul. E scurt, doar 4 minute, atat am reusit sa incarcam deocamdata.

9. Cum se pastreaza si cum se serveste Ciolanul umplut, presat, afumat si fiert

Dupa fierbere, se lasa la racit, cu o greutate deasupra, ca sa aiba forma frumoasa si sa se preseze. Eu am pus deasupra o tava si apoi un blat greu de marmura. A toflogit bine ciolanul meu 🙂 . Dar aveti grija sa nu pocneasca, deci sa nu fie greutate prea mare 😀

E bine sa stea minim 24 de ore la presat si racit, apoi se taie si se degusta. Doamne, ce bine miroase! Iar la gust, ce sa va mai spun? Vedeti ce culoare rozalie splendida are ciolanul nostru, nu-i asa? Se vad condimentele din interior, iar aroma e fantastica. E fraged si se topeste-n gura!

E un mezel de casa fantastic de fin, se feliaza foarte frumos, se poate servi pe platou alaturi de alte mezeluri si branzeturi, se pot face sandvisuri.

Video: Χοιρινό φιλέτο σε σφολιάτα (December 2021).