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- I mixed the yeast, flour, salt and gradually added warm water and kneaded until I got a dough that no longer sticks to my hands
- leave to rise for 1 hour
- We prepared the filling, mixing margarine at room temperature with the garlic given on the fine grater, herbs and salt and divide the filling into 6 parts.
- after the dough has risen, I divided it into 6 parts
- I spread each part in a rectangular sheet and greased it with its filling part.
- roll the dough lengthwise, then cut it in half with a knife and roll again so as to obtain a snail.
- do the same with all parts of the dough and the filling.
- place in a tray lined with baking paper and let it rise for another 30 minutes.
- Put them in the oven until they are well cooked and browned.
15 Tuesday July 2014
- 2 tomatoes
- 10 mushrooms
- Red onion
- 2 zucchini
- 1 vanata
- 1 bunch of parsley
- 1 lemon for the juice
- 3 tablespoons olive oil
Peel and wash onions, tomatoes, mushrooms, zucchini, eggplant in thick slices (then leave for about 10 minutes with salt on top and then wash to prevent the bitter taste of eggplant). Wash the parsley, finely chop and mix with the lemon juice, oil, salt and pepper.
Grease the vegetables with the above composition and fry on both sides for a few minutes.
They are so good, served for breakfast or taken in the package for work! And for slicing certain ingredients I had a help that I loved so much: Salad Chef Smart.
- 4 pans
- 2 eggs
- cream cheese with greens from Delaco
- DeSenvis de la Delaco cheese
- pork pastrami
- red onion rings
- Cherry tomatoes
- spices, optional
- for serving
[preparation title = & # 8221Preparation & # 8221]
We cut the loaves in three lengths, to the base. We don't slice them, we just cut them.
Grease with cream cheese with greens from Delaco, on both sides of the notches.
Grease a lot, because the cream cheese will enter the bread during the treatment
With the help of the V-shaped slicer, from the Salad Chef Smart device, we will slice the onion
red in rounds.
Slice into rounds, with the knife this time, to get larger slices and boiled eggs, peppers and cherry tomatoes.
Fill the breads between the notches with two slices of each sliced ingredient, and place cheese sticks on top, to melt nicely and catch a little crust over the bread ingredients.
Place the breads thus filled, in a bread tray, over the baking paper cut for each piece of bread and put the tray in the oven for 10 minutes at 180 degrees, or until the cheese melts slightly and a beautiful crust is formed.
We serve warm breads, along with coffee, tea or yogurt.
They are very effective and good at the same time!
We put the flour in a bowl. Rub the yeast with the sugar and dissolve it in warm water. Pour over the flour.
We start to knead and gradually add the oil and salt.
Knead until you get an elastic dough that you leave to rise for 30 minutes.
We form several round buns. I made them bigger and 15 pieces came out, it would be ideal to make about 30 pieces.
We put the water with the baking soda and the salt on the fire and when it boils we put the breads (I put two each) for a few seconds in the scalded water. We take them out directly on the tray on which we put baking paper.
Grow with a knife and sprinkle with sesame, cumin, poppy seeds, salt, etc.
Put the breads in the hot oven and leave them until golden brown.
Perfect in the morning for breakfast, at the package service or at school for the little ones' snack!
Try this video recipe too
Garlic cream soup with flavored bruschettas
A few years ago in Austria, on a ski trip, I tasted on the recommendation of some friends from a local specialty & # 8211 an excellent garlic cream soup.
Since then, I also tried the variants from the Bucharest restaurants, but I was disappointed by the taste, especially since they most of the times resembled belly soup, but without belly :). So this weekend, I went to the market, armed myself with all the ingredients and set off.
For the soup I used the following ingredients: 5-6 cloves of garlic, 2 small white onions, 1 carrot, 1 parsnip, 1 piece of celery root, 5-6 suitable potatoes, 5-6 sprigs of fresh thyme, 1-2 tablespoons of butter (I used butter with spices but you can also use olive oil for fasting soup), salt and pepper.
I cleaned all the vegetables, washed them and cut them into small pieces. I put half the amount of garlic together with the rest of the vegetables and a little salt in a pot and I added water just enough to cover the vegetables (about 2-3 cm over the vegetables). I cooked everything over medium heat for about 20 minutes. When the vegetables were already penetrated, I added the remaining garlic and a few sprigs of thyme and left the pot on the fire for about 5 minutes. I passed all the ingredients and at the end I added 1 tablespoon of butter with spices, salt and pepper. Because the soup can be consumed by those who are fasting, you can add 1 tablespoon of olive oil instead of butter and then mix in a blender for 1-2 minutes, to homogenize.
For serving, I prepared some bruschettas, I cut a few thin slices of wholemeal bread, which I greased with a little butter and spices and on top, I put a thin slice of Parmesan cheese and a sprig of thyme, then I Bake (180 degrees C) for 5 minutes. For the fasting recipe, the bread slices can be greased with a maglavais of olive oil, crushed garlic, thyme and salt and then baked.
The butter and parmesan melted, flavoring the bread slices and making them a little crunchy, just enough to shake the taste buds a bit).
That's about it, I can only tell you that this soup is incredibly tasty and ranks successfully in the top of the best soups eaten so far, so try it, it's easy to make and the result is excellent :) .
Fluffy snails with garlic
The snails in front are incredibly good, let me tell you how they smell in the kitchen when you bake them ??
Be sure not to do them when you are hungry !! :))
Sift the flour into a large bowl, add salt, yeast and water and knead until completely homogeneous.
Grease another bowl with a little oil and put the dough in it.
Cover and let rise in a warm place for about an hour (until it doubles in volume).
Meanwhile, mix the butter at room temperature with the crushed garlic and finely chopped parsley. Let's put it aside.
After the dough has risen, we divide it into 10 pieces (I weighed them, to be equal, but it is not mandatory ...).
Spread each piece as in the pictures, grease with the mixture of butter and garlic, then form a roll.
In the original recipe, increase the dough, only in the superficial layers, with a well-sharpened cutter, as in the pictures.
I only partially did so, I left some breads uncut and I liked those more in appearance.
Then roll the roll in the form of a snail (the notched ones must have the notch upwards).
Grease the snails obtained with beaten egg and bake in the oven at 180 C for 25 minutes.
In the last picture you can see how the notches come out. See which one you like best.
- dough leavening time 1 hour
- intermediate fermentation time 30 min
- baking time 40-45min
Amount: 6 servings
400 ml of warm water
1 packet of fresh yeast
700 gr white flour
1 teaspoon salt
4 parsley threads
3 cloves garlic
½ teaspoon herbs mix- oregano, thyme, basil, rosemary
100 gr butter at room temperature
Method of preparation:
Put the flour in a bowl together with the salt. The yeast is diluted in a little warm water and placed over the flour. Gradually add the rest of the water until a fairly thick dough is formed.
Knead the dough for about 15 minutes, then cover with plastic wrap and let it rise in a warm place for at least 1 hour.
Mix the butter with the finely chopped parsley, the mixed herbs and the garlic previously crushed with the press. Add salt to taste. The mixture obtained is divided into 6 equal parts, each part for one of the bread loaves.
Divide the dough into 6 equal parts and place it on the work table, sprinkled with a little flour, so that it does not stick.
Each piece of dough is spread out in a circle.
The resulting sheet is greased with the butter mixture, but leaving a little butter to put on top. Roll out the dough and cut the roll obtained with a cutter along its entire length. The cut should not be very deep, only halfway up the roll, enough to see the filling. Slightly move the cut edges to the side.
Grease the resulting roll with the remaining butter on one side and then roll the dough so that the greased part is inside. A snail-shaped bread is thus obtained.
Place the breads in the tray lined with baking paper and let rise for another 20 minutes. (cover with a kitchen towel). Insert the tray in the preheated oven at 175 degrees for about 40-45 minutes, until the breads brown (it turns golden).
Garlic soup - after you taste it, you won't get tired of it. It is very healthy, fragrant and easy to prepare.
- 6 heads of garlic
- 2 white onions
- 1 carrot
- 1 parsnip
- 1 celery
- 6 suitable potatoes
- 6 branches of fresh thyme
- 4 tablespoons olive oil
- salt and pepper.
We clean the vegetables, wash them and cut them into small pieces. We put half of the amount of garlic together with the vegetables to boil in water with a little salt. Boil them over medium heat for 20 minutes. Then add the remaining garlic and a few sprigs of thyme and let the pot cook for another 5 minutes. Pass the ingredients and add 1 tablespoon of oil, salt and pepper to taste. We mix them in the blender for another minute. Garlic soup is served with croutons. To obtain the croutons - grease the bread slices with olive oil, crushed garlic and thyme and bake them (180 degrees C) for 5 minutes.
Bread with garlic and greens
The yeast mixed with the sugar dissolves in a little warm water. Sprinkle a little flour on top and set aside for 10 minutes. In a bowl put flour and salt, put mayonnaise in the middle and knead by pouring warm water little by little. We will get a firm, elastic and non-sticky dough. Cover with a towel and leave to rise until it doubles in volume.
Obviously, you can also use the bread machine, the kneading + leavening program.
* For the filling:
* 1/2 clove of garlic
* green parsley
* a little thyme
60 g soft butter
* salt and pepper
Grind the garlic with salt and pepper. Add the finely chopped parsley and thyme, then the soft butter and mix well. Divide the composition into 3 parts.
Pour the dough on the floured table and divide it into 3 parts. Spread each piece with the rolling pin in a rectangular sheet of about 0.5 cm, then grease it with flavored butter. We roll the sheet as tightly as possible, then with a well-sharpened knife we make a cut in the middle of the roll along its entire length. The cut will not be very deep, only up to half. We run so as to obtain a spiral. We proceed exactly with the other pieces of dough.
We put the obtained spirals in a tray lined with baking paper, with space between them, because when baking they grow quite a lot. Leave to rise for 15-20 minutes in a warm place, then put in the oven over medium heat until golden brown.