Traditional recipes

Paine "Cosite" II


Sift the flour into the kneading bowl and make a hole in the middle, put the sugar and salt and oil on the edge. Add the rest of the rye flour and sunflower seeds, then the ground flax seeds and cumin. Liquefy the yeast in 50 ml of warm water. We put it over the sugar in the depth of the flour center. Add warm water and knead the dough well for a maximum of ten minutes. Cut the dough with a cross-shaped knife deep down. Let rise in a warm place for an hour or until it doubles in volume.

The way of weaving is the same as for bread I mowed.

We divide the dough into three pieces and from each piece we make a roll almost 50 cm long. Form the mash, knitting in 3 and place the dough in a round shape lined with parchment. We break the ends of the mowing and again form a braid in 3 smaller pieces of dough. We place it in the middle of the big mower. Leave to rise for 30 minutes and then lightly grease the dough with palm oil in a caress and sprinkle the sesame and poppy seeds (as desired).

Bake in a preheated oven at 200 degrees for a fixed 30 minutes. Cool on a grill or a wicker basket. It is a special bread both in appearance and taste ... I recommend it!

Ingredients Bread With Durum Wheat Flour:

  • 650 grams of durum wheat flour
  • 205 grams of white wheat flour type 550, with a lot of gluten (I was not sure how much gluten my flour contains & # 8211 I used a Hungarian flour type 550 & # 8211 so I added 5 grams of gluten powder)
  • 50 grams of 100% hydrated natural mayonnaise or 10 grams of fresh yeast, in which case 25 grams of extra flour will be used
  • 600-650 ml. of water (depending on the consistency of the dough)
  • 1 1/2 teaspoons salt
  • in addition: the usual flour for sprinkling the work surface

Bread Preparation With Durum Wheat Flour:

First of all, I would like to show you how durum wheat flour is compared to the usual one, in the bowl in the image on the left is durum wheat flour, on the right type 550 flour used for this bread. Notice the yellow tint of durum wheat flour and its granulation. Do not think to somehow replace durum wheat flour with the usual one in this recipe because it is irreplaceable, all the proportions of the ingredients will be different, durum wheat flour has a much higher hydration capacity than usual so the recommended amount of water does not will still correspond. The people of Timisoara can buy this flour from Codruta's bakery where I noticed that it is for sale, but everyone can order it on the website of those who also supply its bakery, Terra Natura. I don't have it from this company, I am still struggling to consume the 10 kilograms that my husband brought me from Serbia, when I had actually asked him to bring me the usual flour. :)) Because I couldn't make so many macaroni, this recipe came in very, very well.

1. To prepare mayonnaise or preference.

I wholeheartedly recommend using natural mayonnaise, your bread will be much, much better in taste and will have a more pleasant texture, but if you do not have it or do not have the patience to grow your own culture from scratch, I offer below and the alternative to making this bread with a preference based on brewer's yeast.

a) with natural mayonnaise: put in a bowl 50 grams of well-grown mayonnaise, at the moment of maximum expansion (a few good hours after it has been fed), 80 grams of plain water at room temperature and 105 grams of flour type 550. Mix well, cover the bowl with cling film and leave it for 8-10 hours at room temperature, until the mayo grows well and is full of blisters. I recommend doing this late in the evening, in order to start kneading in the morning.

b) with brewer's yeast: if you use brewer's yeast, add an extra 25 grams of regular flour to the total amount provided by the recipe, also 25 ml. of extra water, as follows: the 10 grams of fresh yeast dissolve in 105 ml. of water at room temperature and pour into a bowl over 130 grams of type 550 flour, stirring constantly. Cover with cling film and leave in the fridge overnight. Remove from the refrigerator 1 hour before kneading.

2. The good mayonnaise to be used must be well grown with many blisters (picture 1). The preference must have doubled (at least) its volume.

3. 1/2 hour & # 8211 1 hour before it starts to knead, the remaining 100 grams of type 550 flour and the entire amount of 650 grams of durum wheat flour are mixed in a bowl with 525 grams of water (picture 2). Let stand 40-60 minutes.

4. Add salt and mayonnaise (or preferably) over the flour mixed with water and begin to knead. I kneaded for about 7-8 minutes on the robot (picture 3), until the dough on the walls of the bowl came loose, if it is kneaded by hand in the same way, the aim is to obtain a non-sticky dough. If the dough seems too dry when kneaded (durum wheat flour contains a lot of water) you can add, little by little, up to about 50 ml.

5. Place the dough in a bowl and cover with a damp napkin. Leave at room temperature for 30 minutes, in a place away from electricity.

6. After 30 minutes, make a set of wrappers directly in the bowl, catching the dough by hand starting from the edges and bringing it to the middle where it is pressed well, repeating the movements around the bowl. These wraps will be repeated every 30 minutes and must be five in number (for example, you have finished kneading at 10, the wraps will be made at 10:30, 11, 11:30, 12, 12:30 and 13). Between two wraps, the dough is kept in the same bowl, wrapped with a damp napkin or food foil.

7. After the last packing, leave the dough to rest for another 30 minutes, then turn it over on the work surface sprinkled with flour and divide it into two equal pieces.

8. Preform the bread in the shape of a sphere (I recommend you to proceed as I did in the bun recipe, bringing the edges to the middle and pressing well, then turning the bread with the solders down). Cover with a napkin and let stand for 30 minutes.

9. After 30 minutes, the bread is given its final shape, depending on the shape of the bannets (if you have them) in which you will leaven them. I (still) don't have bannetones, so I leavened the bread in two baskets of oval-shaped twigs lined with napkins sprinkled with flour. So, I gave the breads an oval shape and then placed them in baskets, glued up (the beautiful part of the bread to be in contact with the floured napkin). The baskets or banners are put in a bag and left at the kitchen temperature for the final fermentation, for 2 hours and 30 minutes.

10. Preheat the oven to 240 degrees Celsius and steam in the oven (a saucepan or a pan with boiling water placed in the bottom of the oven will be perfect).

11. When the oven has reached the required temperature, the bread is poured from the basket or banner directly into the tray covered with baking paper (if you have a special stone for baking bread & # 8230 happy! Bake them, I do not have). The bread is cut with a very sharp knife or with a special blade to prevent cracking during baking (I cut quite shy this time, a 3-4 cm deep notch works). Place in the oven at a height located in the upper half of it.

12. After 15 minutes, remove the bowl with boiling water (be careful, be very careful!) And reduce the temperature to 220 degrees Celsius and the breads are moved to a medium height. Codruta recommended that starting from this moment to bake the bread for another 30-35 minutes, I don't know what to say, mine after another 15-20 minutes (maximum 35 minutes of baking in total) were brown and knocking - their bottoms sounded empty, a clear sign that they are well cooked. I think it depends a lot on the oven, or the fact that she baked them on the special stone may have made the total baking time longer.

The breads are cooled on a grill, I covered them with a thick napkin during cooling, for a softer crust.

After it cools down well, this wonderful bread is ready to reveal its yellow and honeycomb core. I better not say anything about taste, don't tell anyone I want to make them bleed badly. :)

Although the recipe may seem more difficult, I assure you that all you need is the right ingredients and attention (I recommend you read Codruta's article, you can find it at one of the links in the introduction). I have already prepared this recipe five times and I got my hands on it, it has become routine, nothing is complicated anymore. I'm sure it will be the same for you, so I wish you courage, hard work and good appetite!

Cozonacs are usually eaten only on holidays

On the occasion of the Easter holidays, half of Romanians intend to prepare cakes in their own kitchens, not to buy them from stores

Although bread is generally purchased from the store, however, when it comes to cakes, most Romanians (42%) keeps the traditions and prepares them at home. Because almost half of the respondents (47%) state that they usually eat cozonac only during the holidays, then the effort to prepare a complex recipe seems smaller. Even on holidays in Easter 2021, most (48%) say they will bake the cake in the home ovens, while 37% prefer to him purchase from a store. Those who choose the second option say that they usually buy cakes from supermarkets or hypermarkets to a large extent (65%), and 45% they go to bakery. Only 24% buy cakes from confectioneries.

The main reason why some Romanians avoid making cakes at home is that commercial products are valued as better than what they would cook on their own, aspect mentioned by 37% of the respondents. At the same time, 30% some of them think it's too long a process, and 18% considers the recipe too complicated.

Romanians prefer Romanian brands to international ones, when it comes to buying cakes

If they choose to buy the cake, most respondents (89%) states that he prefers Romanian brands, which have traditional recipes. Other 26%, although they choose Romanian brands, say they prefer those that follow international recipes, such as cozonac Panettone. Only 9% among Romanians choose foreign brands of cozonac. Appetite for local products and brands is also reflected in consumers' preferences regarding bread. Ask how often they eat certain types of bread, 38% among Romanians say that never consume ciabatta, and 32% never consume focaccia.

Different bread weaving techniques

I really like to weave the breads I make in the most attractive models and I am always looking for new techniques, so I thought I would gather in what I wrote today all the "knowledge" about bread in 6.

Normally, we don't have much to discuss in this chapter, because today I propose techniques, not recipes everyone can use their favorite bread dough, simple all or richer, the idea is that it must be a non-sticky and light dough modelable. The amount of dough is also irrelevant, just as small loaves or even small wicker sticks are woven like a large 1.5 kg loaf. Here, however, is what I used:

1 kg of flour, 50% white and 50% wholemeal
25 grams of fresh yeast
1 tablespoon sugar
50 ml. of extra virgin olive oil
1 tablespoon grated salt
about 600 ml. of warm water

Mix the yeast with the sugar until liquefied, add about 50 ml. of warm water (40 degrees Celsius) and 1-2 tablespoons of flour. Expect to make plenty of foam then add over flour mixed with salt. Pour a little warm water until the ingredients are bound in a ball, kneading continuously. Add the oil and knead further, until the dough is smooth, non-sticky and begins to form air bubbles inside. Put the dough in a bowl greased with oil and twist once so that it is greased with a film of oil on the entire surface. Cover (wrap) and let rise until it doubles in volume. Here is my ready-made dough, overturned on the work surface greased with oil, prepared by & quottreaté & quot:

Because I had 3 loaves to make, I divided the dough into 3 pieces, each corresponding to a loaf:

Each third is divided into 3 equal parts, then each piece is shaped into a long, smooth string, about 70-80 cm. The three strings overlap in the middle:

All three types of braids start in the same way, the 3 long strings of dough are bent and brought to the front, obtaining 6 strands only good for knitting:

Technique I is the simplest, true child's play. The 3 strands on the left are intertwined in 3, then the ones on the right:

Then twist the strands located in the center around each other (counting from left to right, 3rd and 4th):

Continue in the same way - weave in 3 strands 1, 2 and 3, respectively 4, 5 and 6, then twist together strands 3 and 4:

At the end, gather the ends of the dough, press lightly and place under the bread:

The starting point of the braid is identical to that of the previous technique:

Bring the rightmost strand (6) to the left in the opposite position and the leftmost (1) to the right in the opposite position:

Make room between the four strands left in the middle and bring the strand from the far left to the center:

The 2nd strand on the right is brought to the left, becoming the 1st, and the 1st on the right is brought in the middle. The procedure is resumed in the opposite direction, until the braid is formed:

Also, at the end, gather the heads and put them under the bread, giving it a neat look:

Braided mowing

It's no secret that I like products made from leavened dough (even if it annoys me to knead it). Yesterday I looked for an appetizer recipe with leavened dough and I found one that I implemented. It's called braided mowers because it looks like that (I think). These & # 8222grass & # 8221 are very easy to make and effect.

For the dough:
500-700g flour
20g old
13g salt
25g fresh yeast
35g butter
warm milk about 200 ml
For the filling:

sausages, sausages (I used cabanos). In principle, the sausages should be thin and not very fatty.

Rub the yeast with a little sugar until it liquefies, then add 100ml of warm water and 2-3 tablespoons of flour.

Let it heat for 15 minutes, then mix with all the remaining ingredients.

Mix well and knead until the dough comes off the bowl (it doesn't take much about 10 minutes).
Cover the dough with a textile towel and leave it warm for 1 hour.

We spread a sheet of about 1/2 cm on the board lined with flour. We cut the square sheet and then on each square we put a piece of cabanos. You can leave it at any length you want, I cut it into 3. We wrap the piece nicely and then we cut it into slices with scissors, but not all the way down, enough to keep it in the dough. We put one piece on one side, the next on the other side. I put the picture to make it easier for you to understand.

I did the same with those with cheese, I used feta cheese (a cheese that does not spread hot is recommended).

We put the mowers in the tray (now you understand why they are called that, they look like braided mowers), let them rise for 15 minutes and grease them with a mixture of egg and milk.

Bake in the preheated oven for about 25 minutes. In the oven it is recommended to have a pot of water during baking. When they are nicely browned on top, they are ready.

Remove and keep covered. They are incredibly soft and fluffy. I hope you try them at least out of curiosity, you will see that you can no longer detach from them :).

I wrote the recipe from Mudjahista who published it on the kitchen.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

How to make Bloody Mary

The other day in the studio, I woke up saying to my colleagues, Misha and Simona: Me: I feel like a Bloody Mary. Misha: Do you feel like tomatoes? Simona: That means you need potassium. Me: Or vodka. Whatever the explanation, the solution remained the same - a quick, spicy and combined recipe in a carafe. INGREDIENTS 4 glasses, 5 minutes 1 [& hellip]

Dobrogean pita with cumin

From 1 kg of flour, 1 large cup of pumpkin or sunflower oil, 500 ml of lukewarm water and a little salt, knead a dough in which you add 3 tablespoons of cumin seeds. Sprinkle on top with flour and leave covered for half an hour. Then spread three-finger-thick sheets and bake in oiled trays.

They can also be filled with leeks, onions, cabbage, hardened in oil, then rolled tightly, and placed next to each other in a greased pan and then baked.

10 practical and cute haircuts for children

When we talk about haircuts for children, it is important to know that until around the age of 12 this aspect does not really interest the little ones. Girls usually start to be more chic and more attentive to their appearance around the age of 6-7, but the haircut will often remain another chapter that parents will have to answer for.

Only after 12 years do the little ones start to have their own ideas about what they would like to look like, to become aware of their image, to develop a personal style and with it to want a haircut that reflects their personality.

In any case, it should not be neglected that for children, in a first phase, their own parents are the biggest source of inspiration both in terms of clothing style and haircut.

If you are looking for a practical haircut for your child, today we will offer you 10 very nice options to be inspired by, but also some important tips related to this chapter.

Because the little ones are very active, easy-to-arrange haircuts are the best choice. In the case of girls, the hair should not be very long because there is even the risk of accidents at play, when they swing, hide, etc.

Haircuts for boys

Most parents prefer to cut their kids very short, especially in the hot season. Such a haircut is easy to maintain and will not confuse the little one to play. If you have a hair clipper at home, you can easily make it yourself.

Another option is the classic, short haircut, a few centimeters, in which the hair on the side is cut shorter than the one in front. This haircut is also very practical, can be easily arranged and is suitable for any type of hair.

If you have a curly kid, it would be a shame to cut it very, very short. Let him be admired, giving him a short to medium length haircut that will enhance his curls.

There are also parents who leave their children longer hair. If you are one of them, find out that the length of the hair should not exceed the level of the ears, otherwise you risk that your desire to have a very "cool" child will prevent him in his daily activities. The child will not be able to play quietly because the hair will enter his eyes and it will become tiring for him to arrange his haircut at every moment.

The fifth haircut for boys is the rebellious & quotcreasta & quot. The hair is usually cut very short in the sides, and in the top of the head are left a few longer strands that can be easily arranged by hand, forming a mini & quotcreasta & quot. It is a practical haircut, which will help your kid to stand out, without confusing him at play. In addition, it is easy to style and suits any hair type.

Haircuts for girls

Because there are so many haircuts for girls, mothers tend to leave their hair long, just to be able to enjoy as many hairstyles as possible. However, you should never forget that your little girl is much more interested at a young age in playing with friends than in the way she looks. So choose a practical haircut, which does not confuse her activities and does not require much time to be arranged.

One of the most popular haircuts for girls is the one that involves a hair of medium length, up to the level of the ear. This way, your little girl will be able to wear some hair accessories, but she will not be confused by too long haircuts.

For girls with wavy or curly hair, medium length haircuts are also preferred. Even if you would like to see her with long hair, don't forget that during this period others are your child's priorities. He will have plenty of time in the future to enjoy his beautiful hair. and long!

If you still want your little girl to have long hair, then choose a simple haircut, without bangs, so that she can tighten her hair in tails, so that she has freedom of movement and is not disturbed by the rebellious strands while playing. .

Also for medium to long hair, the bob can be a good choice. It is an easy haircut to maintain and arrange, and the hair can be easily pulled back when needed.

Whatever option you choose, however, avoid very long hair. The maximum length should not exceed the shoulder line. Even caught in braided tails, long hair can be a risk factor, and your little one can get injured. We are sure you want to avoid such inconveniences!

Why does freshly cut grass smell so nice?

The smell of cut grass is given by a series of carbon-based chemical compounds, called green leaf volatiles (GLV). These compounds are released by plants when they are damaged by insects, infections or are mechanically acted upon, the blades of a lawn mower having such an effect, reports Live Science.

Ian Baldwin, a biologist and director of the Max Plank Institute for Environmental Chemistry in Germany, explains that plants, when bitten by insects, can produce slightly different forms of GLV. He came to this conclusion following a study that was published in 2016 in the journal Science Thus. In the study, Ian Baldwin and his colleague, Dr. Silke Allmann, co-author and professor at the University of Amsterdam, found that tobacco leaves release a slightly different set of aerosols when bitten by insects than when they are bitten. when they are pricked and watered.

The compounds released by the cut grass strands are quite easy to float through the air and reach our nostrils. In some cases, the odor released by plant damage can be felt from a distance of 1.5 kilometers. Also, the various aerosols that plants can release are used by some animals to identify their food. For example, in the study cited above, the two researchers present the situation of a pest of the tobacco plant that when consumed from its leaves signals to its natural predators that it is nearby.

People do not eat mown grass or tobacco plants in the form of food, but the former release the same compounds as the plants we consider tasty. This reason is enough to be sensitive to the smell of mowed grass. "All fresh vegetables release GLV into the air," Baldwin explained. He adds that many of the fruits release these aerosols as they soften, and the inner membranes begin to disintegrate. "Throughout our evolution, we used this information to determine if the fruit we wanted to eat was ripe."

Using his expertise and research, Ian Baldwin cannot identify why so many people think that grass smells better than other plants. A possible explanation may be related to the probability we have of enjoying the smell of freshly mowed grass, which is higher compared to other plants.

The story of a perfumer of tens of thousands of euros

As a child, when she was asked what she wanted for her birthday, Alina Ieva had, regardless of the reason for the holiday, the same answer tickled beforehand: perfume and earrings. R & acircde eagerly c & acircnd & icircmi tells how, over the years, he has satisfied and satisfied this desire: he has an impressive collection of earrings (some even his own creation) and, since 2005, he has been inventing handcrafted perfumes for lovers of essences. from Rom & acircnia and not only.

Grasse, the world capital of perfumes, is associated with foreigners, but more and more people have started to come especially to Bucharest, as a kind of initiation trip. & bdquoFor foreigners, Bucharest is a wonderful and unique show destination & ldquo, she believes. & bdquoE something other than & acirct are they used to & ldquo. The main source of customers is the concierge agencies, which offer luxury services to those with extraordinary expectations and desires (such as a perfume that reminds them of an afternoon in childhood or the smell of freshly mown grass in the yard grandparents), but it also happens that the recommendations flow & bdquodin word for word & ldquo.

Currently, Alina designs about 40 perfumes in a month, of which 30 are the so-called & bdquofamiliale & ldquo essences (which belong to a certain category of flavors: floral, fruity, woody, spicy-woody), and 10 are very elaborate. In the case of the latter, family criteria are replaced by concepts that reside in the client's mind and are impossible to find ready-mixed and labeled in a bottle. "Often it's about sensations and, before you get to the essences and extracts, you have to understand what the client associates that sensation with," explains Alina.

That is why the client actively participates in the creation of a personalized perfume, and the probing and testing interval lasts at least two weeks, in order to let the perceptions crystallize. A bit like a psychologist, because people sit and talk about childhood and the smells that have marked them throughout their lives.

& bdquo C & acircnd I was small, and I sorted the places by smell & ldquo, & icirc and she remembers. My favorite smell was honeysuckle & ldquo. Alina grew up in the Cheile Nera Reservation, where her father was a forestry engineer and her mother a biologist. He remembers how, at the age of three, he terrorized the world with plant names in Latin, but he really understood his inclination to reinterpret nature in the form of essences when he became Grasse and became the first artisan to become a local artisan. personalized perfume.

Then his desire to study the secret mechanisms behind the essences was born, and after three years of courses he began to experiment as a professional, what he calls "a beautiful game" being a matter of chemical formulas, mathematical calculation and a lot of intuition. His basic specialty is family medicine (with studies of applied medical biophysics, done abroad) and he organized his time so as not to neglect his basic profession: mornings are spent at the office, and afternoons among the tens. of bottles with labels written by m & acircnă from & bdquoVilla Trifoi & ldquo, an old and bohemian building that is based. In recent years she has observed with pleasure how many patients in the office, who were skeptical about her perfumery work, began to be more and more curious or, as she likes to say, to be prepared to understand. And yet, what can be so spectacular about a perfume that it is worth even tens of thousands of euros?

& bdquo The extraction method, the typology and what exactly from the respective mixture determines a certain sensation & ldquo, she explains. & bdquo Everything depends on that & ldquo. Extracts that start at a few thousand euros and can reach 50,000 include abstract concepts such as wood foam, made from a wood from a tree that has reached a certain level of maturity, cut in a specific period, and whose pieces were subsequently held in the course of a water, to be impregnated with the foam which the r & acircul makes as it flows.

It sounds poetic, but extremely concrete for customers willing to pay p & acircna at 100,000 euros (the most expensive perfume ever made by Alina) for a personalized blend that reminds them of the most precious memories and emotions. Equally expensive is the corner flower extract, which ranges between 500 and 50,000 euros, depending on the volatile characteristics of the flower. "Cornflower is the one that grows on the shores of Lake Garda, in the Italian Alps, but also the one that grows in special habitats in the Swiss Alps," explains Alina. & bdquoThe variety, sub-types, sub-species, developmental context, all make the price difference & ldquo.

In addition, in the case of high purity mixtures, the extract also contains parts of the stem, leaf and flower, because the idea of ​​very expensive essences is not to reproduce nature, but to bring something to the attention of the subconscious. "Dialogue is at the level of the senses," explains Alina, "and that's why we can't even talk about a segregation of the essences of feminine and masculine scents." He only believes in the concept of unisex smell, for extremely simple reasons: just as there are no different foods for everyday food between women and men, there can be no different sensory nutrients. & bdquoSense never betrays you, they are ab solut pure & ldquo, she says. & bdquoYou can't lie to them and they don't belong to femininity or masculinity & ldquo.

Alina has been creating perfumes for seven years now, and from the moment she found out she was pregnant, she began to prepare a special place in the backyard to recreate at least a part of her childhood experience, so that little Toma (now almost doi ani) să crească apropiat de natură și de mirosurile ei secrete. Zâmbește cu mândrie când îmi povestește despre jocurile lor cu uleiuri esențiale și despre întrebările și dilemele lui &bdquode om mare&ldquo, cum ar fi… de ce regina-nopții nu miroase decât noaptea?

&bdquoÎntr-o zi l-am găsit cu o frunză de mentă î n mână&ldquo, povestește ea, zâmbind. &bdquoO strângea în pumn, o mirosea, apoi o punea la soare, o lăsa un pic și o mirosea din nou&ldquo. Luând în considerare faptul că micuțul ei face deja diferența între mai multe tipuri de lavandă, iar reacția în fața mirosurilor neplăcute este extrem de vehement-vocală, Alina Ieva poate sta liniștită. Următoarea generație e deja pregătită.

Video: In OSPETIE la VORBE BUNE cu LILU. Intalnire cu IULIANA si ANA BEREGOI si cu ANDREEA BOSTANICA (January 2022).