Traditional recipes

Peasant wand

Peasant wand

Mix the yeast with a little water and then add flour and salt, work the dough until it becomes homogeneous and non-sticky. We place it in a bowl that we cover and leave it at ambient temperature for an hour.

After the break period, sprinkle the flour, take it out of the bowl and fold it in half in width, in the bakery it is called taking a tour. Sprinkle the flour on top and cover it with a clean towel, let it rest for another 30 minutes.

After 30 minutes, divide the dough into three equal parts and shape the baguettes, place them on a clean towel on which we sprinkled flour 5 cm apart, cover with plastic wrap and leave for 30 minutes.

After the first 15 minutes, heat the oven to 240 ° C and place a bowl full of water at the base.

At the end of the 30 minutes, place the baguettes on a tray and bake them for 18 minutes.

In the end we have a baker's bread. Good appetite!


How important is bread in the diet?

Most consider it a trivial food, women avoid it for the sake of silhouette, and children ignore it & # 8230 source of health.

In recent years, bread has been cut not only from the list of foods allowed in miracle diets, but also from the shopping list of those looking for sophistication and culinary variety. Bread goes into the chapter & quotsi others & # 8221, along with napkins, toothpicks, salt and pepper & # 8211 are always on the table, but you get to appreciate their importance only when they are missing.

CAREFUL!
Not all dark bread is made from wholemeal flour. Many manufacturers use white flour and colored food. In general, the later the bread expires, the more food additives it contains.

Bread is for food, much like socks for shoes: if the socks are not red, most likely the look and discussion will focus on the shoes. Between meals, however, the bread & # 8211 disguised as sandwiches, pretzels, croissants and slices of pizza & # 8211 is gaining its attention.

But essentially everything on the bread remains, that is, a piece of meat, cheese or salad. True, in our country, you have to look for good bread with a candle, we have bread with raisins, rye bread, peasant bread, French baguette, but most of them are produced industrially: the crust is too soft or the core does not have quite well defined taste.

The chances of success increase only if you find a more sophisticated pastry shop, in Bucharest, or a German bakery, in Transylvania. When I first entered a bakery in Paris, I thought that I could live my life from now on eating only bread, without getting tired or bored.

In front of the buns with almonds and turmeric, the bars with olives or ham, the multi-cereal sticks, golden and crunchy, the peasant bread rolls, dark and stained with flour, the dense rye bagels, with honey and cinnamon, m- I felt like a child in a Disney store. Also in France, I found out why an artisanal bread is always better than an industrial one and why its price can reach as much as a kilogram of meat.

Decipher the language of labels

  • In general, as with any other type of food, it is good that the list of ingredients is as short as possible. Everything that follows after & quotfaina, water, yeast, salt & # 8221 is used to prolong the shelf life of the product, to give it a more pleasant appearance, to help increase the dough or to maintain a homogeneous consistency. There are all kinds of studies on food additives, which are either harmful or dangerous & # 8211 only if used in large quantities a few have the green light, but than to memorize a list of E's or always be on the lookout for With the latest studies in the field, it is easier to avoid them altogether.
  • The salt (possibly the sugar) must be in small quantities (on the last place in the list of ingredients), ideally the salt should be unrefined, to contain trace elements beneficial to the body.
  • The flour must be at least partially wholemeal. The more refined the flour (ie whiter than snow), the poorer the bread from a nutritional point of view, because most of the vitamins and minerals are in the grain shell (bran) and in the wheat germ, which are eliminated in refining process. In the same way, the fibers, which are essential for a normal intestinal transit, disappear. & Quotfortified & # 8221 flour is so nutritionally poor that vitamins and minerals have had to be added to increase its value. It is good to avoid it, just as it is good to eat fruits and vegetables instead of multivitamin pills.
  • & Quotperfecta & # 8221 flour is not only unrefined, but also organic or organic, which means that no pesticides and synthetic chemical fertilizers have been used in the cereal crop.
  • Flax seeds, pumpkin or sunflower seeds are good because they bring an intake of essential fatty acids, which lower the level of harmful cholesterol. It's true, they also have a lot of calories, but instead of eating a slice of bread with cheese, you'd better buy a bun with seeds or nuts.

How to choose a good bread

  • A wheat flour bread must have a crispy crust and an inside full of air bubbles, which means that it has been left for a long time to rise. The core must not be sticky or flabby.
  • In the case of bread with a significant intake of flour from other cereals (rye, barley, oats, rice), the core must be denser.
  • The taste of the bread must be sweet and sour, although it is difficult to describe, it is very specific and differs from one bakery to another, even in the case of the same type of bagel. The taste is so special compared to that of factory bread, that some people organize bread tastings, according to the principle of wine, cheese or chocolate.
  • Bread should be kept in a bread box (wooden) or in a paper bag. The plastic prevents her from breathing and softens her skin.
  • A good bread, without preservatives, dries when it ages, does not mold.

Why good bread is expensive

  • Manufacturers prefer white flour because it grows faster when it comes in contact with yeast and water and does not rancid as easily. By comparison, wholemeal flour is more expensive because storage is more difficult and the bread-making process is more laborious.
  • While the dough, in a traditional bakery, is left to rise for between six and 12 hours (a process that develops its flavors), in a factory, it rises in a few tens of minutes.
  • In most traditional bakeries, the bread is hand-shaped.

Lesser known types of bread & # 8211 are worth a try!

Rye bread
In the case of processing rye grains, it is more difficult to eliminate bran and germs, so rye bread generally contains more nutrients than regular wheat flour bread. There are also studies showing that rye flour is much better tolerated by people with diabetes.

Multigrain bread
It is the perfect accompaniment to a light spring salad, because it is denser and has a more pronounced aroma, due to the combination of cereals (wheat, rye, barley, corn, rice) and sometimes seeds (sunflower, pumpkin). It is rich not only in vitamins and minerals, but also in fiber, which helps digestion.

Flaxseed bread
Flax seeds are a kind of vegetarian salmon, they contain the famous Omega 3 fatty acids, which improve blood pressure and lower cholesterol. Whole seeds are harder to assimilate, so it is good for the bread to contain ground or crushed seeds.

Walnut bread
For those who do not like the taste of flaxseed, walnut bread is a perfect substitute, as they have a high content of Omega 3 acids. Some studies have shown that walnuts are even more effective than olive oil in maintaining the health of the circulatory system. Therefore, it is good for fatty cheeses to be accompanied by walnut bread, which counteracts the increase in cholesterol.

Potato bread
Although potatoes have gained a reputation as a & quot; enemy of diets & # 8221, it should be noted that they are friends of a healthy diet when not fried or floating in butter and cheese sauces. A slice of bread with potatoes contains a significant amount of potassium and vitamin C and goes perfectly with a Transylvanian soup. Caution: this should contain fresh potatoes, not potato flakes, which lose much of their nutrients after rehydration.

Bread with greens
Bread with thyme, oregano, basil, sage or rosemary combines the medicinal properties of plants with the benefits of a quality flour. Rosemary stimulates the immune system, sage helps digest fatty meats (sage bread will accompany sausages or pork pies), oregano and basil are antioxidants and antibacterial (a bread that includes these ingredients is perfect for a sandwich with mozzarella and tomatoes) .

Raisin bread
A slice of wholemeal bread with raisins is incomparably better than a cereal bar, because it draws its jam from fruit, not from refined sugar. In addition, raisins contain phenols, substances with antioxidant effect, which prevent cell aging.


Dairy products

We invite you to consult these dairy recipes, for staple foods in any diet. Prepare the most delicious milk dishes by consulting the dairy recipes that Qbebe offers you!

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    After the occasion +

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    The creamy cake with cocoa top is a quick option for delicious dessert. The great contrast between the cocoa top and the cream.

    Chocolate mini-cakes are a truly decadent dessert, abundant in creamy chocolate and ideal for any occasion. If you want to.

    Creamy Cheesecake for Valentine's Day is an effective, very delicious and quick way to avoid desserts bathed in.

    Turkey is the most suitable meat for children, being rich in protein, but low in cholesterol. And if we associate it with mini muffins.

    Spinach. We hardly persuade the little ones to eat it, do we? We offer you a more colorful recipe, which will convince them not only to eat.

    Cream broccoli and Cheddar cheese soup is very filling and tasty, having a creamy texture and being suitable for the whole.

    Salmon and cream cheese are best complimented in the kitchen, but we're a little tired of serving them on the ordinary slice of baguette.

    What could be more delicious and more than a muffin that also has the filling? So we advise you to make your whole family happy with this.

    Aren't you tired of cooking chicken? It is indeed a source of protein that is easy to prepare and handy, but the recipes that you have.

    Cheese potato pie is a kind of cheese mousse, very easy to prepare, which can be a quick dinner when.

    Mattar paneer is a stew based on peas and sweet peasant cheese - homemade (paneer), with tomato sauce and curry, specific to India. In the.


    Delicious cake on the pan, ready in just 20 minutes! A real magic wand for housewives!

    We present you the recipe for a delicious cake on the pan. From a minimal amount of ingredients and in record time, you get a tasty, fragrant and juicy snack. It saves you on days when you don't have enough time to cook or if you have guests on the doorstep. It is also a perfect alternative to commercial pizza.

    INGREDIENTS

    INGREDIENTS FOR FILLING

    -150 g of salami (stewed cabbage, mushrooms or fried minced meat)

    METHOD OF PREPARATION

    1. In a bowl, beat the egg with the cream and mayonnaise. Add the flour and mix well. Get a smooth dough. No need to use baking powder or baking soda.

    2. Cut the salami into straws (if desired, you can use any other filling). Grate the cheese.

    3. Wash the tomatoes and remove the spine. Cut it into small cubes.

    4. Pour the dough into a hot (dry) pan. Place the salami on the dough, then the tomato. Sprinkle with grated cheese.

    5. Make a small fire and cover the pan with a lid. Cook for about 20 minutes. The cake is ready when the dough will brown and the cheese will melt. You can serve the cake both hot and cold.


    How important is bread in the diet?

    Most consider it a trivial food, women avoid it for the sake of silhouette, and children ignore it & # 8230 source of health.

    In recent years, bread has been cut not only from the list of foods allowed in miracle diets, but also from the shopping list of those looking for sophistication and culinary variety. Bread goes to the chapter & quotsi others & # 8221, along with napkins, toothpicks, salt and pepper & # 8211 are always on the table, but you get to appreciate their importance only when they are missing.

    CAREFUL!
    Not all dark bread is made from wholemeal flour. Many manufacturers use white flour and colored food. In general, the later the bread expires, the more food additives it contains.

    Bread is for food, much like socks for shoes: if the socks are not red, most likely the look and discussion will focus on the shoes. Between meals, however, the bread & # 8211 disguised as sandwiches, pretzels, croissants and slices of pizza & # 8211 is gaining its attention.

    But essentially everything on the bread remains, that is, a piece of meat, cheese or salad. True, in our country, you have to look for good bread with a candle, we have bread with raisins, rye bread, peasant bread, French baguette, but most of them are produced industrially: the crust is too soft or the core does not have quite well defined taste.

    The chances of success increase only if you find a more sophisticated pastry shop, in Bucharest, or a German bakery, in Transylvania. When I first entered a bakery in Paris, I thought that I could live my life from now on eating only bread, without getting tired or bored.

    In front of the buns with almonds and turmeric, the bars with olives or ham, the multi-cereal sticks, golden and crunchy, the peasant bread rolls, dark and stained with flour, the dense rye bagels, with honey and cinnamon, m- I felt like a child in a Disney store. Also in France, I found out why an artisanal bread is always better than an industrial one and why its price can reach as much as a kilogram of meat.

    Decipher the language of labels

    • In general, as with any other type of food, it is good that the list of ingredients is as short as possible. Everything that follows after & quotfaina, water, yeast, salt & # 8221 is used to prolong the shelf life of the product, to give it a more pleasant appearance, to help increase the dough or to maintain a homogeneous consistency. There are all kinds of studies on food additives, which are either harmful or dangerous & # 8211 only if used in large quantities a few have the green light, but than to memorize a list of E's or always be on the lookout for With the latest studies in the field, it is easier to avoid them altogether.
    • The salt (possibly the sugar) must be in small quantities (on the last place in the list of ingredients), ideally the salt should be unrefined, to contain trace elements beneficial to the body.
    • The flour must be at least partially wholemeal. The more refined the flour (ie whiter than snow), the poorer the bread from a nutritional point of view, because most of the vitamins and minerals are in the bark of wheat (bran) and in wheat germ, which are eliminated in refining process. In the same way, the fibers, which are essential for a normal intestinal transit, disappear. & Quotfortified & # 8221 flour is so nutritionally poor that vitamins and minerals have had to be added to increase its value. It is good to avoid it, just as it is good to eat fruits and vegetables instead of multivitamin pills.
    • & Quotperfecta & # 8221 flour is not only unrefined, but also organic or organic, which means that no pesticides and synthetic chemical fertilizers have been used in the cereal crop.
    • Flax seeds, pumpkin or sunflower seeds are good because they bring an intake of essential fatty acids, which lower the level of harmful cholesterol. It's true, they also have a lot of calories, but instead of eating a slice of bread with cheese, you'd better buy a bun with seeds or nuts.

    How to choose a good bread

    • A wheat flour bread must have a crispy crust and an inside full of air bubbles, which means that it has been left for a long time to rise. The core must not be sticky or flabby.
    • In the case of bread with a significant intake of flour from other cereals (rye, barley, oats, rice), the core must be denser.
    • The taste of the bread must be sweet and sour, although it is difficult to describe, it is very specific and differs from one bakery to another, even in the case of the same type of bagel. The taste is so special compared to that of factory bread, that some people organize bread tastings, according to the principle of wine, cheese or chocolate.
    • Bread should be kept in a bread box (wooden) or in a paper bag. The plastic prevents her from breathing and softens her skin.
    • A good bread, without preservatives, dries when it ages, does not mold.

    Why good bread is expensive

    • Manufacturers prefer white flour because it grows faster when it comes in contact with yeast and water and does not rancid as easily. By comparison, wholemeal flour is more expensive because storage is more difficult and the bread-making process is more laborious.
    • While the dough, in a traditional bakery, is left to rise for between six and 12 hours (a process that develops its flavors), in a factory, it rises in a few tens of minutes.
    • In most traditional bakeries, the bread is hand-shaped.

    Lesser known types of bread & # 8211 are worth a try!

    Rye bread
    In the case of processing rye grains, it is more difficult to eliminate bran and germs, so rye bread generally contains more nutrients than regular wheat flour bread. There are also studies showing that rye flour is much better tolerated by people with diabetes.

    Multigrain bread
    It is the perfect accompaniment to a light spring salad, because it is denser and has a more pronounced aroma, due to the combination of cereals (wheat, rye, barley, corn, rice) and sometimes seeds (sunflower, pumpkin). It is rich not only in vitamins and minerals, but also in fiber, which helps digestion.

    Flaxseed bread
    Flax seeds are a kind of vegetarian salmon, they contain the famous Omega 3 fatty acids, which improve blood pressure and lower cholesterol. Whole seeds are harder to assimilate, so it is good for the bread to contain ground or crushed seeds.

    Walnut bread
    For those who do not like the taste of flaxseed, walnut bread is a perfect substitute, as they have a high content of Omega 3 acids. Some studies have shown that walnuts are even more effective than olive oil in maintaining the health of the circulatory system. Therefore, it is good for fatty cheeses to be accompanied by walnut bread, which counteracts the increase in cholesterol.

    Potato bread
    Although potatoes have gained a reputation as a & quot; enemy of diets & # 8221, it should be noted that they are friends of a healthy diet when not fried or floating in butter and cheese sauces. A slice of bread with potatoes contains a significant amount of potassium and vitamin C and goes perfectly with a Transylvanian soup. Caution: this should contain fresh potatoes, not potato flakes, which lose much of their nutrients after rehydration.

    Bread with greens
    Bread with thyme, oregano, basil, sage or rosemary combines the medicinal properties of plants with the benefits of a quality flour. Rosemary stimulates the immune system, sage helps digest fatty meats (sage bread will accompany sausages or pork pies), oregano and basil are antioxidants and antibacterial (a bread that includes these ingredients is perfect for a sandwich with mozzarella and tomatoes) .

    Raisin bread
    A slice of wholemeal bread with raisins is incomparably better than a cereal bar, because it draws its jam from fruit, not from refined sugar. In addition, raisins contain phenols, substances with antioxidant effect, which prevent cell aging.


    Tasty recipes

    looking tasty recipes and simple? Here you will find a series of delicious dishes that you can prepare with minimal effort. If you follow these tasty recipes, either for babies or for the whole family, you will be delighted with the result!

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    After the occasion +

    After meal time +

    Other features -

    Spinach. We hardly persuade the little ones to eat it, do we? We offer you a more colorful recipe, which will convince them not only to eat.

    Salmon and cream cheese are best complimented in the kitchen, but we're a little tired of serving them on the ordinary slice of baguette.

    Risotto is, in fact, long-grain Italian rice, which can be "quoted" wonderfully with any other delicious ingredients. Networks.

    What could be more delicious and more than a muffin that also has the filling? So we advise you to make your whole family happy with this.

    Thai chicken soup is easy to prepare and can be a delicious preparation for your family members, especially if you have a child.

    Aren't you tired of cooking chicken? It is indeed a source of protein that is easy to prepare and handy, but the recipes that you have.

    Cheese potato pie is a kind of cheese mousse, very easy to prepare, which can be a quick dinner when.

    Tomato soup with seafood is very easy to prepare, its ingredients being, however, important to give it the desired flavor.

    Mattar paneer is a stew based on peas and sweet peasant cheese - homemade (paneer), with tomato sauce and curry, specific to India. In the.

    The appetizer with salmon and avocado is very easy to prepare and very delicious. It has a colorful look and you only need 4 ingredients.

    For the Holidays, and especially for New Year's Eve, the appetizers are in turn of honor and open the appetite of the diners. If the traditional ones don't really suit you.


    Method of preparation

    Here's what comes out when you only have a few ingredients on hand and the thermometer keeps you away from the kitchen. The tasty secret is the fresh glue, and you can invent the filling ad-hoc :).

    Cut the ham into pieces, finely chop the onion, slice the olives, and grate the cheese in an instant with Moulinex Fresh Express.
    Grease each stick with cream cheese. Sprinkle the pieces of ham, a little chopped onion, olives, cover with grated cheese, sprinkle with dill, salt and pepper to taste and fold.

    Put the glues one by one in the hot pan, 2 minutes on each side until the cheese has melted and the glue is brown. It can be served hot or cold, possibly with a cool tomato salad. Good appetite!


    Bruschetta recipes: 14 bruschetta recipes

    Bruschettas are an aperitif of Italian origin, which combines different tastes and scents to make you want it only when you look at them. They are part of a healthy menu, with minimal conditions related to what you prefer to put on them. Bruschetta is usually a loaf of sliced ​​bread, or slices of bread. The basic ingredients are simple: bread, garlic and olive oil.

    1. Recipe bruschetta with tomatoes and basil

    Ingredients bruschetta with tomatoes, garlic and basil

    - slices of bread or baguette

    How to prepare bruschettas with tomatoes, garlic and basil

    Bread or baguette browns. Peel a squash, grate it and cut it into cubes.

    Grease the toasted bread with a clove of garlic, as desired on both sides, or you can grind the garlic and put it on the bread.

    Drizzle olive oil on the slices of bread given with garlic, add the diced tomatoes and basil. Salt and pepper to taste. The ingredients can be put in whatever order you want and how much you want.

    The bruschettas with tomatoes are served immediately, otherwise the bread softens too much.

    2. Recipe bruschetta with ham and parmesan

    Ingredients bruschetta with ham and parmesan

    How to prepare bruschettas with ham and parmesan

    Slice the bread stick and fry it on a baking tray until golden.

    Meanwhile, cut the tomatoes into cubes and chop the basil and leave them to soak with a little olive oil. They don't need salt because the prosciutto is salty, as is the parmesan.

    Remove the slices and sprinkle with garlic, and put the mixture of tomatoes, basil and oil on top. Garnish with a slice of prosciutto and parmesan.

    3. Recipe bruschetta with olives, basil and parsley

    Ingredients bruschetta with olives, basil and oregano

    1 ciabatta with tomatoes and olives (or any bread you like)

    How to prepare bruschettas with olives, basil and oregano

    Cut the bread into slices and drizzle a little olive oil on it. Put to fry in the oven heated to 150 degrees

    Cut the tomatoes into cubes, peel the olives and cut them into slices or cubes (they can already be bought without seeds). Tomatoes and olives are mixed in a bowl with oregano, basil, salt and pepper to taste.

    After the bread is toasted, take it out of the oven and rub it on one side with the previously peeled garlic. Place on each slice of bread from the mixture obtained previously and serve as such. You can also add a little olive oil on top.

    4. Recipe bruschetta with tomatoes and parsley

    Ingredients bruschetta with tomatoes and parsley

    How to prepare bruschettas with tomatoes and parsley

    Fry the bread, then rub it on one side with garlic, more or less as you like.

    Cut the tomatoes into small cubes, as small as possible and mix them well with the finely chopped parsley.

    On each piece of bread, put tomatoes prepared in this way, sprinkle with salt and sprinkle with olive oil.

    5. Smoked salmon bruschetta recipe

    Ingredients bruschetta with smoked salmon

    How to prepare bruschettas with smoked salmon

    Cut the bread into slices and bake for 5 minutes. Meanwhile, put the butter in a bowl and mix with half the amount of finely chopped dill and green onions until it becomes creamy.

    When the bread is ready, take it out and grease it with butter cream. Place the salmon on a plate and sprinkle with plenty of lemon juice.

    Place the bread on a plate and decorate with the salmon pieces. Sprinkle with the remaining finely chopped dill and green onions and serve.

    6. Recipe bruschetta with salmon and cream cheese

    Bruschetta ingredients with salmon and cream cheese

    8-10 slices of baguette bread

    2-3 tablespoons sour cream (or fatty yogurt)

    How to prepare bruschettas with salmon and cream cheese

    Choose thin baguettes, cut into slices obliquely 1 cm thick, sprinkle with olive oil on both sides, place in a pan and put in the oven to become crispy.

    We prepare the cream cheese. In a bowl, mix the cream cheese, sour cream, a few sprigs of freshly chopped dill, salt and white pepper. We put a thick layer of cheese on the slices of crispy bread. The smoked salmon is cut into strips that roll easily and are placed in the shape of a flower over the cheese.

    It can be garnished with thin slices of lemon and dill leaves.

    7. Recipe bruschetta with pastrami and avocado cream

    Bruschetta ingredients with pastrami and avocado cream

    8-10 slices of bread, baguette type

    8-10 slices of beef pastrami

    How to prepare bruschettas with pastrami and avocado cream

    Choose thin baguettes, cut into slices obliquely 1 cm thick, sprinkle with olive oil on both sides, place in a pan and put in the oven to become crispy.

    We prepare the avocado cream. Cut into two avocados, remove the pulp from the peel. immediately sprinkle with lemon so as not to blacken. I used the green part next to the shell more. Beat with the robot, with 2-3 tablespoons of oil, mayonnaise, salt, white pepper and coriander. The result is a frothy and very bubbly cream.

    Coriander gave it a wonderful aroma. The slices of baguette from the oven are rubbed with a clove of garlic, a slice of folded pastrami is placed, and on top it is put with a teaspoon or with the pocket of avocado cream. It is adorned with something green.

    8. Recipe bruschetta with tomatoes and peppers

    Bruschetta ingredients with tomatoes and peppers

    - 4-5 cloves fresh garlic

    - 6 teaspoons olive oil

    How to prepare bruschettas with tomatoes and peppers

    Cut the baguette into suitable slices that are fried in a tray placed in the oven at high temperature

    until browned. Peel a squash, grate it and cut it lengthwise. When the slices of bread are ready, take them out on a plate and then rub them on one side with greased garlic and a little olive oil. Peel the tomatoes and cut them into cubes (about 1 cm). Cut the peppers into cubes and mix with the tomatoes, then everything with olive oil, pepper and salt to taste. Finely chop the dill and mix with the vegetables. The filling obtained by placing on slices of bread. Bruschettas are served hot, as an appetizer or for breakfast.

    9. Recipe bruschetta with vegetables

    Ingredients bruschetta with vegetables

    How to prepare bruschettas with vegetables

    Cut the baguette into suitable slices, grease the slices with butter, sprinkle crushed garlic on top and put in the hot oven.

    Wash the donuts and peppers, cut into suitable slices and fry in olive oil. Cut onions as large as possible and place in a tray with donuts and peppers, along with olives and tomatoes. Season with salt, pepper, paprika, thyme and rosemary and leave to cool in the oven. Add garlic, as desired, and, for a more special taste, a teaspoon of honey.

    After the baguette slices are browned, garnish with cooked vegetables, sprinkle with the sauce from the pan and garnish with rosemary. Serve hot, along with other appetizers.

    10. Recipe bruschetta with mushrooms and cheese

    Ingredients bruschetta with mushrooms and cheese

    6 mushrooms, small

    salt, freshly ground black pepper

    loaf of black or wholemeal flour

    garlic (about 3-4 finely chopped puppies)

    How to prepare bruschettas with mushrooms and cheese

    Bruschettas with mushrooms and cheese are a delicious appetizer, easy to prepare and healthy. In addition, even the naughty by nature would not say no to such an appetizer.

    Prepare the dressing from: oil, salt, pepper, thyme and finely chopped garlic. The wand is cut into 12 thin slices. Grease the slices of bread with the dressing obtained. Over these add cheese (about 20-30 grams of skim cheese).

    The vegetables are washed, cut into small pieces (I cut the mushrooms into small slices, because the mushrooms were quite small). Mix the vegetables and place them on top of the slices of bread. Set aside and heat the oven. Put the bruschettas in the oven, the temperature should not be high, the fire will be medium. They will stay in the oven for about 30 minutes. And serve cold.

    11. Recipe bruschetta with anchovies and tomatoes

    Ingredients bruschetta with anchovies and tomatoes

    a spoonful of lime juice

    3 tablespoons extra virgin olive oil

    How to prepare bruschettas with anchovies and tomatoes

    Washed tomatoes and green onions, cut into small pieces, place in a bowl and season with salt and pepper. Finely chop the washed basil leaves and add over the tomatoes together with the lime juice. Cut the anchovy pieces into small pieces and mix into the composition.

    Put the slices of bagel on a tray, put in the hot oven and hold for 5-7 minutes. When they are removed, rub them with garlic and sprinkle with extra virgin olive oil.

    The composition of tomatoes and anchovies is arranged on slices of bagel.

    12. Recipe bruschetta with tuna, tomatoes and olives

    Ingredients bruschetta with tuna, tomatoes and olives

    1 can of tuna in its own juice

    2 tablespoons pitted green olives and cut into slices

    1 tablespoon extra virgin olive oil

    1 clove of garlic for rubbing toast - optional

    How to prepare bruschettas with tuna, tomatoes and olives

    Bread is cut into slices and put in the oven in the oven, or you can buy already toasted.

    Remove the tuna, drain well then put in a bowl, adding the rest of the ingredients (less bread, obviously :))

    On a plate arrange the slices of bread, previously rubbed with a clove of garlic, and then put 1 tablespoon of tuna, mixed with tomatoes and olives. Garnish with oregano.

    13. Recipe bruschetta with mushrooms and garlic

    Ingredients bruschetta with mushrooms and garlic

    4 tablespoons olive oil

    1 tablespoon finely chopped basil leaves

    1 tablespoon lemon juice

    How to prepare bruschettas with mushrooms and garlic

    Wash and dry the mushrooms well, cut into slices, sprinkle with lemon juice and fry in 3 tablespoons of oil for 4-5 minutes. Season with salt and pepper and add the basil.

    Fry the slices of bread either in the toaster or in the grill pan on the stove. Rub with garlic on both sides while they are still hot and drizzle over them with olive oil.

    Divide the mushrooms evenly over the bread and serve hot.

    14. Recipe bruschetta with chorizo, prosciutto crudo and mozzarella

    Ingredients bruschetta with chorizo, prosciutto crudo and mozzarella

    slices of bread (preferably bread on the hearth, I did not have)

    basil (preferably green, I didn't have)

    extra virgin olive oil

    How to prepare bruschetta with chorizo, prosciutto crudo and mozzarella

    First, fry the slices of bread, rub them with a clove of garlic cut lengthwise and then grease them with a few drops of olive oil.

    Grease, in a very thin layer, the tomato sauce, over which we sprinkle some finely chopped basil leaves. Add the very thinly sliced ​​mozzarella.

    Put the Chorizo ​​salami or prosciutto crudo and put them in the hot oven (preheated well) for a maximum of 2-3 minutes, until the mozzarella melts.


    Are you looking for quick recipes? See here 10 dishes that you can easily prepare for your family

    Top ten with the best fast food recipes, Photo: zatarains.com

    We present in the following a top ten with the best fast food recipes.

    1. Cake recipe per minute is presented below.

    Preparation time: half an hour.

    The ingredients needed for two servings are as follows:

    • half a cake
    • a banana
    • two tablespoons of sugar
    • an envelope of vanilla sugar.
    • 100 grams of margarine for cakes
    • 125 grams of powdered sugar
    • 25 grams of cocoa
    • a yolk.

    The preparation method for the minute cake recipe is as follows:

    1. Cut the cake into slices of medium thickness
    2. Cut the banana into rounds and caramelize it in caster sugar and vanilla sugar
    3. Prepare the cream by mixing the ingredients
    4. Add the previously caramelized banana slices on a plate, place a slice of cake on top and grease it with cream, continue with another slice of cake and a new layer of cream until you reach the right height.
    5. Grease the whole cake with the rest of the cream and let the preparation rest for half an hour before serving.

    2. We present below the step by step preparation for quick easter recipe with raisins. Most of the times, the housewives, in an attempt to prepare as many and tasty dishes as possible, lose the notion of time and forget the dessert. The traditional Easter is prepared in a long time, and its failure to take into account means its unpreparedness in the end, which is why we present a way to prepare an Easter as tasty as the traditional one, but much easier to prepare.

    Preparation time: half an hour.

    Baking time: three quarters of an hour.

    The ingredients needed for twelve servings of fast Easter raisins are as follows:

    • six tablespoons of flour
    • two yolks
    • two tablespoons of butter
    • a sachet of baking powder
    • two teaspoons of lemon juice
    • four tablespoons of powdered sugar.
    • a pound and a half of cottage cheese
    • two tablespoons of vanilla pudding powder
    • twelve tablespoons of powdered sugar
    • two tablespoons of sour cream
    • ten eggs
    • a lemon
    • 400 grams of golden raisins
    • two ampoules of vanilla essence.

    How to prepare for the quick Easter recipe with raisins is presented step by step below:

    1. Start by making the dough: Mix the dry ingredients & # 8211 flour, baking powder and powdered sugar. Beat the yolk well with a pinch of salt until smooth, then add the lemon juice and mix until smooth. Then add the butter (left overnight at room temperature), stirring at high speed to integrate the fat as well as possible in the cream. With the help of a spoon, start adding the dry ingredients. Increase the mixing speed to avoid lumps. Knead the dough well to form until all the dry ingredients are incorporated into the crust. At the end you will get an elastic dough that does not stick to your hands
    2. Preheat the oven to 200 degrees Celsius for half an hour
    3. Prepare a tart shape that you grease with butter and sprinkle with the two tablespoons of semolina
    4. Remove the dough from the bowl in which you kneaded it. Sprinkle the work table and the façade with a little flour, then spread the dough in a round sheet of medium thickness with the help of the façade. Put the dough in the tray, pressing the edges well so that it adheres as well as possible to the tray. If you have extra dough hanging over the edges of the tray, we recommend that you cut it and use it to decorate the surface of the cake.
    5. Put the raisins to soak in a bowl of tea or water, when they have rehydrated enough, remove them from the bowl and let them drain until you use them in the preparation.
    6. Wash the lemon well, then peel it on a small grater
    7. Break the eggs, separate the yolks from the whites. Beat the egg whites well with a pinch of salt until you get a firm foam that does not come down from the bowl in which it was prepared. Separately, beat the yolks until smooth, then gradually add the powdered sugar and lemon peel. Mix well until the sugar is completely dissolved in the composition
    8. Mix the cottage cheese at high speed until it gets a creamy texture, then add the vanilla pudding powder. Mix well to avoid lumps, then add sour cream and vanilla essence. When the composition has homogenized and you have obtained a uniform cream, add with a spoon the yolk cream previously prepared. Stir further until the two creams acquire the same consistency. At the end, add the previously soaked and drained raisins, together with the egg white foam. Gradually add the foam using a spoon. Mix carefully from top to bottom so as not to destroy the aerated texture of the egg white foam, but at the same time so as not to destroy the raisins. When the filling has blended, add it to the tart pan over the previously prepared dough. Level the filling with a knife or spatula. Decorate Easter with leftover dough according to your own imagination
    9. Put the tray in the oven, when it is well heated, and let the easter bake at 180 degrees Celsius for a quarter of an hour, then reduce the heat to 160 degrees Celsius and let the easter continue to bake for half an hour . The temperature variation will allow the dough to rise and bake evenly at the same time
    10. Before stopping the fire, insert a wooden spike inside the cake. If when you remove the spike, its surface is wet, it means that the Easter must stay in the oven and the fire must be reduced to a minimum.
    11. Stop the fire only when the surface of the wooden spike is dry, because at that moment the preparation is fully baked. The spike or toothpick test is the most eloquent, both the baking temperature and the time required for baking in general, can be influenced by countless factors, which is why the test I presented to you earlier is the most suitable and the only one that will certify the baking of the cake
    12. Allow the Easter cake to cool in the oven with the door open, so that it is gradually cooled, and the Easter will not be left or wet.
    13. When the Easter has cooled completely, cut it into a tray in triangular slices, just as you would in the case of a cake or a tart.
    14. According to your preference, you can powder Easter with sugar or you can serve it as such on a plate that you decorate according to your own imagination with Easter symbols.

    3. Quick Easter recipe for Easter is an alternative to the classic dish, very useful especially when overwhelmed by the fever of preparations you failed to prepare the traditional dessert, so long awaited by all guests. We present below the step by step preparation method.

    Preparation time: fifty minutes.

    The ingredients needed for five servings of Easter fast food are:

    • 250 grams of cottage cheese
    • two eggs
    • 100 grams of sugar
    • 45 grams butter
    • two tablespoons flour
    • an envelope of vanilla sugar
    • a teaspoon of gray
    • half a teaspoon of baking powder
    • 25 grams of raisins
    • two tablespoons of brandy or rum
    • powdered sugar
    • salt.

    How to prepare a quick Easter recipe for Easter is as follows:

    1. Put the cottage cheese in a gauze and let it drain overnight
    2. Soak the raisins in brandy or rum, let them rehydrate until you add them to the preparation, draining them five minutes before putting them in the Easter filling.
    3. Break the eggs, separate the egg whites from the yolks. Beat the egg whites well with a pinch of salt until you get a firm foam that does not come down from the bowl in which you prepared it. Separately beat the yolks until smooth, then add the vanilla sugar. Mix until the sugar melts
    4. Melt the butter in a bain marie or over low heat, being careful not to burn it. After the butter is completely melted, let it cool
    5. Cerneti faina si amestecati-o cu praful de copt si un pic de sare
    6. Bateti branza scursa cu mixerul pana cand capata o consistenta cremoasa, apoi adaugati treptat zaharul pana cand se dizolva in totalitate. In continuare adaugati crema de galbenus preparata anterior si untul topit caldut. Mixati pana la omogenizare, apoi adaugati treptat cu ajutorul unei linguri faina amestecata cu praf de copt si sare. Amestecati pana cand intreaga cantitate de faina este complet integrata in preparat. La final adaugati stafidele si spuma de albus. Amestecati cu grija de sus in jos pentru a nu distruge in totalitate textura spumei de albus
    7. Incingeti cuptorul timp de jumatate de ora la foc potrivit
    8. Pregatiti o forma de tarta pe care ungeti cu unt si o tapetati cu gris
    9. Cand cuptorul s-a incins, turnati compozitia de pasca in tava, nivelati-o cu ajutorul unei spatule sau a unui cutit si lasati-o sa se coaca timp de patruzeci de minute la foc potrivit
    10. Inainte de a opri focul introduceti o scobitoare in pasca. Daca in momentul in care o scoateti ea are suprafata umeda inseamna ca pasca mai trebuie sa stea la cuptor, va recomandam sa reduceti focul la minim pentru ca ea sa nu se arda
    11. Cand testul scobitorii a iesit pozitiv, opriti focul si lasati desertul sa se raceasca in cuptorul incins cu usa deschisa. In acest fel racirea sa se va face treptat si evitati lasarea sau incruzirea preparatului
    12. Taiati pasca racita in triunghiuri asa cum ati face in cazul unei tarte sau a unui tort.

    4. Reteta de gustare rapida din pui

    Ingrediente pentru reteta de gustare rapida de pui cu legume:

    • jumatate de piept de pui
    • jumatate de morcov
    • 1 bell pepper
    • 3 pastai de fasole verde
    • 2 mushrooms
    • 1 red
    • 1 potato
    • 2 cloves of garlic
    • 4 masline mari negre
    • ulei, piper si sare.

    Iata cat de usor se prepara aceasta gustare rapida de pui cu legume:

    1. Spalati pieptul de pui, curatati-l de piele si de resturile de grasime, apoi taiati-l in feliute de 1 centimetru grosime. Pudrati bucatile de pui cu sare si piper dupa gust
    2. Puneti la incins o tigaie cu ulei, iar cand uleiul a inceput sa sfaraie adaugati bucatelele de piept de pui si caliti-le bine. Cand s-au prajit scoateti-le pe o hartie absorbanta pentru a indeparta excesul de ulei
    3. Curatati jumatatea de morcov, spalati-o, apoi dati-o pe razatoare sau tocati-o marunt
    4. Spalati ardeiul gras, indepartati-i cotorul. Aveti mare grija sa ii indepartati semintele. Deasemenea nu lasati resturile de nervuri albe din interiorul ardeiului sa va strice gustul preparatului. Atat semintele, cat si nervurile dau un gust amar oricarui preparat, tocmai de aceeea va recomandam sa le indepartati cu grija pentru a evita aceasta situatie. Taiati ardeiul in fasii
    5. Spalati pastaile de fasole, apoi lasati-le la scurs
    6. Spalati ciupercile, lasati-le la scurs, apoi taiati-le in cubulete de marimi potrivite
    7. Spalati rosia, indepartati-i coaja, apoi dati-o pe razatoarea mare
    8. Curatati cartoful, spalati-l, apoi taiati-l in cubulete de dimensiuni mici
    9. Curatati usturoiul, apoi pisati-l cu putina sare
    10. Scoateti samburii maslinelor, apoi taiati-le in fasiute subtiri
    11. Incingeti din nou uleiul in care ati prajit puiul, apoi adaugati cartofii. Caliti-i bine, iar cand sunt aproape prajiti, adaugati morcovul, ardeiul gras si pastaile de fasole. Caliti-le impreuna timp de 5 minute pana cand legumele incep sa se inmoaie. Adaugati in continuare sucul de rosii si ciupercile, daca amestecul mai are nevoie de ulei ii puteti adauga. Condimentati cu sare si piper dupa gust. Lasati preparatul sa scada, apoi adaugati-i puiul. Lasati toate ingredientele pe foc inca cinci minute. Adaugati la final usturoiul pisat si maslinele, amestecand in continuu. Mai lasati pe foc inca 3 minute maxim
    12. Serviti gustarea imediat ce ati pregatit-o.

    5. Reteta de sandvis cu sunca vine sa va ajute atunci cand ramaneti in pana de idei cu privire la gustarea de dimineata sau pachetelul pe care trebuie sa i-l faceti celui mic inainte de a pleca la scoala. Sandvisul se prepara usor si va este prezentat mai jos.

    Ingrediente pentru sandvisul cu sunca:

    • 2 minibaghete
    • 12 felii de sunca
    • 8 felii de cascaval
    • 8 felii de rosii
    • frunze de salata verde.

    Modul de preparare al sandvisului cu sunca:

    1. Taiati minibaghetele in jumatati pe orizontala
    2. Spalati bine frunzele de salata, apoi lasati-le la scurs. Scurgeti salata bine, pentru ca apa ce ramane la acest nivel va strica sandvisul
    3. Spalati rosiile, apoi taiati-le rondele
    4. Daca aveti timp puteti rumeni putin jumatatile de bagheta la cuptor
    5. Puneti partea de jos a baghetelor pe un platou
    6. Asezati ca prim strat frunzele de salata scurse bine, continuati cu feliile de cascaval, apoi cu feliile de rosii
    7. Rulati feliile de sunca si asezati-le ca ultim strat
    8. Puneti capacul baghetelor
    9. Serviti sandvisul imediat.

    6. Reteta de sandvis cu de toate va este extrem de utila mai ales pentru micul dejun, dar si pentru o gustare intre mese. Va prezentam in cele ce urmeaza, atat ingredientele necesare, cat si modul de pregatire pas cu pas.

    Ingredientele necesare pentru doua sandvisuri cu de toate sunt urmatoarele:

    • patru felii de paine de tip toast
    • 200 grame sunca de Praga
    • doua rosii
    • patru foi de salata
    • doi ardei capia
    • patru felii de cascaval afumat
    • butter
    • salt and pepper.

    Modul de pregatire pas cu pas pentru reteta de sandvis cu de toate va este prezentat in cele ce urmeaza:

    1. Incalziti cuptorul timp de jumatate de ora la foc iute de circa 200 de grade Celsius
    2. Asezati feliile de paine toast intr-o tava de cuptor, presarati-le cu putina sare, apoi cand cuptorul s-a incins bine introduceti tava in cuptor si coaceti painea la foc potrivit de 180 de grade Celsius timp de zece minute, intorcand feliile la jumatatea perioadei de coacere. Rumeniti usor feliile de paine, nu le lasati sa se arda pentru ca vor avea un gust si o textura neplacuta. Daca detineti prajitor de paine, puteti prajii feliile de toast si cu ajutorul acestuia
    3. De indata ce sunt gata, scoateti feliile din tava pentru a opri procesul de prajire, apoi ungeti-le cu unt. Acest pas trebuie facut cat painea este fierbinte, pentru ca untul sa se intinda mai usor si deasemenea sa intre in paine
    4. Taiati sunca de Praga in felii de grosime medie
    5. Spalati rosiile, lasati-le sa se scurga, apoi taiati-le in rondele
    6. Spalati frunzele de salata in mai multe ape, apoi lasati-le sa se scurga bine, eventual stergeti-le rand pe rand cu o hartie absorbanta achizitionata din comert pana cand sunt foarte bine uscate. Aveti in vedere ca foile de salata nu trebuie sa fie umede atunci cand le adaugati in sandvis pentru ca vor determina painea sa devina prea moale
    7. Spalati ardeii la suprafata, taiati-i in jumatate, indepartati-le cotorul, nervurile albe din interior si eventualele seminte. Spalati din nou ardeii, de aceasta data si la interior, apoi lasati-i sa se scurga bine. Taiati fiecare jumatate de ardei in doua jumatati egale de indata ce s-au scurs suficient
    8. Montati sandvisul astfel: Asezati o felie din painea prajita si unsa cu unt anterior pe o farfurioara, deasupra painii adaugati cate o frunza de salata scursa bine, continuati cu doua – trei feliute de sunca de Praga, apoi cu rosiile taiate in rondele anterior. Condimentati rosiile cu sare si piper dupa gust, apoi adaugati cascavalul feliat. La final adaugati ardeiul capia, condimentat la randul sau. Incheiati succesiunea cu cea de-a doua felie de paine toast prajita si unsa cu unt. Procedati la fel si pentru a forma cel de-al doilea sandvis
    9. Serviti preparatul de indata ce este gata, alaturi de o cana de lapte sau de sana.

    7. Reteta de pasta de peste cu unt is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

    Ingredientele necesare pentru pasta de peste cu unt sunt urmatoarele:

    • 200 grame peste din conserva
    • 150 grame unt
    • un cartof fiert, pasat
    • lemon juice
    • salt and pepper.

    Modul de pregatire pentru reteta de pasta de peste cu unt va este prezentat in cele ce urmeaza:

    1. Amestecati ingredientele pana cand obtineti o pasta omogena
    2. Pastrati pasta in recipiente inchise
    3. Serviti pasta intinsa pe paine.

    8. Reteta de mic dejun is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

    Preparation time: ​jumatate de ora.

    ​Ingredientele necesare pentru micul dejun sunt urmatoarele:

    • 100 grame cartofi
    • an egg
    • 50 grame costita afumata
    • 50 grame mozzarella
    • o rosie
    • salt.

    ​Modul de pregatire pas cu pas pentru reteta de mic dejun va este prezentat in cele ce urmeaza:

    1. Prajiti cartofii in ulei incins
    2. Prajiti ouale rosii
    3. Caliti costita afumata in putin ulei
    4. Serviti ouale alaturi de cartofii prajiti, costita afumata, mozzarella si rosia taiata in rondele.

    9. We present below the necessary ingredients and how to prepare for reteta de mic dejun sanatos, veti obtine la final un preparat savuros si usor de preparat.

    Ingredientele necesare pentru patru portii de mic dejun sanatos sunt urmatoarele:

    • 500 grame de cereale: fulgi de ovaz, grau, orez
    • 100 grame de miere de tei
    • 200 grame de miez de nuca
    • patru caspune
    • sase cirese
    • oil
    • smantana lichida.

    Modul de preparare pentru reteta de mic dejun sanatos va este prezentat pas cu pas mai jos:

    1. Alegeti cerealele, printre ele pot exista coji, dar si diferite impuritati. Puneti cerealele la foc in patru litri de apa si lasati-le sa fiarba timp de jumatate de ora sau pana cand se inmoaie bine. Daca exista un exces de apa lasati cerealele sa se scurga intr-o strecuratoare. Ungeti cateva forme de dimensiuni medii cu ulei, apoi adaugati cerealele fierbinti. Umpleti bine formele, apoi nivelati-le la suprafata cu ajutorul unei spatule
    2. Dati miezul de nuca prin blender pana cand este macinat extrem de fin
    3. Indepartati coditele capsunelor, spalati-le bine, apoi taiati-le in patru. Stropiti-le cu putina zeama de lamaie pentru a nu oxida
    4. Spalati ciresele, indepartati-le coditele, daca este nevoie. Taiati-le in jumatate, apoi indepartati-le samburii
    5. Bateti smantana lichida pana cand obtineti o frisca ferma. Acoperiti vasul cu o folie de plastic alimentara si introduceti-l in frigider. Folia de plastic ce acopera vasul va pastra frisca frageda
    6. Montati preparatul astfel: rasturnati formele cu cereale in platouri. Distribuiti cat mai uniform fructele spalate si sectionate anterior. Scoateti frisca din frigider, indepartati folia de plastic, apoi cu ajutorul unei linguri adaugati-o intr-un pos. Distribuiti frisca in forme cat mai atragatoarea deasupra fiecarui preparat. Presarati nuca macinata peste fiecare portie
    7. Introduceti preparatul la frigider timp de o jumatate de ora inainte de a-l servi.

    10. Reteta de omleta taraneasca is a delicious dish that we recommend you try. We present in the following both the necessary ingredients and the step-by-step preparation method.

    Ingredientele necesare pentru omleta taraneasca sunt urmatoarele:

    • patru oua
    • 100 grame sunca
    • o legatura de ceapa verde
    • un ardei capia
    • sunflower oil
    • salt and pepper.

    Modul de pregatire pentru reteta de omleta taraneasca va este prezentat in cele ce urmeaza:


    Bagheta simpla cu maia pentru incepatori

    Hai ca e bine. Respira, Liviu, ti-a iesit bagheta simpla cu maia. Cam asa a fost dupa ce am deschis cuptorul si am vazut rezultatul celui de-al doilea experiment cu bagheta.

    Dupa primul fail, m-am pus cu burta pe carte. Am luat la puricat toate blogurile de paine si am analizat retetele cu baghete cu maia. Am dat de o metoda ciudata cumva, pentru ca nu am mai folosit-o niciodata. Amestecul tuturor ingredientelor fara o autoliza in prealabil. What is this madness?

    Exista totusi o perioada de pauza, in care ingredientele se imprietenesc intre ele inainte de a le framanta mai bine.

    Foarte important aici a fost sa nu folosesc o faina puternica, cu procent mare de proteina si am apelat la banala faina 000 ( se gaseste in orice supermarket, chiar si in perioada de pandemie ). Am pregatit prefermentul inainte sa ma culc si a fost numai bun de a fi folosit dimineata.

    Nu te panica, stiu ca nu dau nici un gramaj, nici un ingredient. Stii doar, sau poate nu, ca vei gasi reteta in format scris la sfarsitul postului.

    Am renuntat la carpa de dospit pe care am folosit-o data trecuta. Bagheta simpla nu s-a mai lipit si nu am avut probleme cand am transferat in cuptor. Am ajuns la o hidratare de 62% ( cantitatea de apa raportata la faina ) si mi-a permis sa o manipulez mai bine.

    Eu zic ca asta este o regula generala, porneste de la o hidratare mica, obisnuieste-te cu o metoda de a face paine si apoi experimenteaza cu mai multa apa in aluat. Get the hang of it, fara nici un stres.

    Sunt foarte multumit de bagheta, de cum a iesit crusta si miezul. Ai grija ca aici nu vrei sa iti iasa o crusta la fel ca la paine. Este cumva mai subtire si mai moale.

    Inca ceva, cand am preincalzit cuptorul, am lasat si piatra de copt inauntru. Asa se pastreaza mai bine caldura inauntru si nu mai pierzi caldura cand deschizi usa.


    Video: Recreating a rare wand from Harry Potter and the Sorcerers Stone Brown and Lobban #HarryPotter (December 2021).