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Miha's bread cake

Miha's bread cake

So an older bread, or enough for the tray you have, cut into slices and line the tray. The gaps between the slices are filled with bread crumbs. From 750ml of water, 8-9 tablespoons of sugar and 3-4 tablespoons of cocoa, prepare a syrup. After boiling, pour hot over the bread. It may seem like too much syrup but the bread absorbs everything.

Separate the egg whites from the yolks. From the 5 yolks, 6 tablespoons sugar, 1 liter of milk, 6 tablespoons flour and spices, prepare a vanilla cream that is boiled over low heat. Stir continuously, then let it cool a bit and then put it on the syrupy bread.

Beat the 5 egg whites with 5 tablespoons of sugar like meringue. Pour over the vanilla cream.

Now in my recipe book I wrote that the cake is left to cool for 1-2 hours ... but I don't really like the idea of ​​raw egg whites and I thought of putting it in the oven this time, about 30-40 minutes. and the result looks like this:

So according to your preference, either in the oven or in the fridge, the taste is good anyway

For the filling:

The sugar is dissolved in warm milk and together with the yolks, salt, some of the fat and flavors, are put in the pan of the bread machine. Add all the flour and granulated yeast dissolved in a little lukewarm water (if we use fresh yeast, then we make a mayonnaise). Start the bread machine and in the first 10 minutes of kneading, drip a little, all the rest of the fat. Choose the program for sweet, greasy dough, and after about an hour and a half, the dough is ready. Remove the dough and divide it in two. Place a sheet in a tray lined with baking paper and greased with butter, and the rest of the dough is made into a three-way braid that is placed over the crust sheet, forming a ring. Leave to rise for another 30 minutes.

For Easter filling at the bread machine

Mix all the ingredients well and add the raisins at the end. After the dough has risen in the pan, just before putting the Easter dough in the oven, put the cheese composition in the composition formed in the pan. Bake, at first at a faster heat, 180 degrees Celsius, then lower the temperature to 165 degrees and leave for 35-40 minutes. At the end, do the test with the toothpick, to check if it is baked.

About skewers, egg pita or pita cu bunda

The skewers are called "pita-n ou" in Transylvania. They are known in Hungary as bundás kenyér (bread with bun), in the German space as Ritter weapons (the poor knight) or French Toast (French toast) to British and Americans and finally straight lost bread (lost bread) to the French. Some of those mentioned eat them sweet, powdered with sugar or with jams and jams. In our area (Arad), skewers are eaten salted.

Most often we make skewers with spinach. The Transylvanian spinach dish is the one with milk and garlic - the recipe here. How many good childhood memories I have with these kinds!

Older, drier bread is used for skewers. It is a recipe that limits waste. So we don't need fresh bread.

From the quantities below it results approx. 4 servings of frying pans in the oven, respectively 2 slices / person. You can multiply them according to your needs.

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Super fine cake with cottage cheese and crumbly dough - a fragrant and delicious dessert that melts in your mouth!

The cake with cottage cheese and crumbly dough is a very fine and fragrant dessert. It is very tender and very easy to make. Just a few simple steps and the tastiest cake is ready. It goes perfectly with any hot drink and is only good to be served for breakfast or as a dessert for a family dinner.


-160 g of sugar (80 g for dough and 80 g for egg white foam)

-1/2 teaspoon baking powder


1. Rub the butter with the sifted flour, sugar and baking powder. Get a crumbly meal.

2. Pour 2/3 of the dough obtained in a baking dish, preventively greased with oil.

3. Prepare the filling: mix the cottage cheese with the cream and the yolks.

4. In another bowl, beat the egg whites with the sugar until you get a foam.

5. Incorporate the egg white foam into the mixture with the cottage cheese. Pour the filling into the baking tin.

6. Sprinkle the remaining dough into the mold.

7. Bake in a preheated oven at 180 ° C for 30 minutes.

Our team wishes you good luck with your loved ones!

Nothing compares to the taste of food prepared in a brick oven over a wood fire according to old recipes and natural ingredients that can be found in the pantry of any housewife in the country.. Knowing Elena Motorga, 67 years old, retired History teacher from Stejari commune (Gorj county) and the author of the monograph of her native locality, fierce housewife, who keeps the family heritage through culinary preparations learned from her predecessors and on who, with great joy, wants to pass them on to all who cross the threshold of his house, you learn to appreciate a simple and natural food in a world where very few foods are still healthy.

"Meat and bread were for the rich in the past,"Elena Motorga remembers, remembering her childhood years with her mother and grandmother, the people who formed her as a human being.

Ordinary people consume them only on holidays, and the poor, quite rarely. Over the years I have collected from the villagers and especially from the elders from Stejari peasant recipes or culinary recipes with stories. For example, Uncle Victor Tanase, born in 1925, told us that before he went to work in the fields, especially in the spring, "we ate lobode with cakes and dug to find our devils!" The cake or cornmeal was irreplaceable, whether it was fasting or eating sweets.

Not everyone had wheat to make bread. In the winter, the housewives made a menu according to what they had at home: sauerkraut with scallops, pork bone ciulama, smoked pork bone soup (this way they kept better and longer), soured with cabbage juice. The oil was used sparingly, pork lard was eaten. In the spring and summer there was not much talk about meat. Milk, eggs and cheese were in power. In the winter we ate twice a day, and in the summer three times, being the day longer and much more work. The menus for fasting days when I went to work in the village consisted of raw or cooked vegetables, dried vegetables. We also ate corn cake, loboda soup with frying dumplings, zăbic, chisălita, fried pickles and salads, sour cabbage with paprika on it and oil, papara ”, says Elena Motorga.

About one of the favorite dishes he has prepared many times over the years, corn cake, she says, with regret, that she failed to feel the taste of her childhood when her mother and grandmother did.

“You have to know the technique, you know the recipe in vain! I remember how my mother made me do it to her and I had so many emotions. I let the onion soften better, I left the bird more on the fire, to cook well, I put as many eggs as I thought, I didn't put dill at all, I put parsley at the end, a little more. I didn't put much, not as much as I would have liked, but I put more lard. It's great good! Today's corn doesn't turn out so good, unfortunately ", says the former teacher.

It was still done by some women "big pâté" cake: a kind of polenta made from crushed corn kernels. "They were boiled and in this paste many beaten eggs were added and, when it was ready to boil, sugar and various flavors were added. Women who did not have sugar put crumbs in it and consumed it as an Easter meal. ", says the pensioner.

Still thinking of her nostalgic childhood, Mrs. Motorga remembers that his grandmother and mother were the ones from whom he learned to make polenta, but also bread, she later became one of the leading cooks of the village, being called to prepare food for weddings or various events that took place.

"You take the kettle, clean it, put water in it and boil it. Wait until the water heats up well, without boiling, take a handful of cornstarch and sprinkle it over the water, and when the cornstarch rises and forms a cream-like pudding and wrinkles, it is a sign that the water in the cauldron is quite hot. to do the birding. Pour the flour in the rain until you get a suitable thin slice, that is, until it rises to catch fire when it boils, so not so thick. Let it boil until it loses its white foam. Be careful not to get the corn on the bottom of the pot. When the corn has reached the right temperature, you need to start chewing the polenta. Chew until all the dry corn is gone and the polenta is chewed like an ointment! When a pleasant squeak is heard and steam streams come out on the edges of the cauldron, it's time to turn the polenta upside down ", Elena Motorga explains.

She remembers that In the village there was a competition between women who made the bread more beautiful and tastier.

My grandmother made fluffy bread that stayed fresh for several days, she baked it so well! He made bread with cornmeal, bread with potatoes, bread with polenta. I learned to make bread in 1968, at the age of 20. My mother was seriously ill in bed, and she gave me directions: she told me how much water to heat for four loaves, she told me that the water must be a little warmer than the face of a child with a fever. Until the water warmed up, he made me dissolve the fresh yeast. He warned me to be careful not to get hot water because I'm scalding the yeast and it's not good. After teaching me how to knead, he told me to cover it with a clean towel and put it in a warm place. He taught me how to burn the oven, to convince myself that the hearth of the oven is burned as it should be, he made me throw a handful of corn on it.

If the hearth was too hot, too hot, I would take the mat - a long stick with wet rags on it - and wipe the hearth. I put the bread in the oven, it was baked if it sat in the oven for at least three quarters of an hour. I forgot to put salt that day in both food and bread. It is said that the Blessed Virgin Mary passes over us when we forget to salt food. My mother used to make a roasted bean the way no one knows how to make it. Not even me. My husband tells me today: "Your mother's beans married you, I thought you did just as well!" Elena Motorga tells the story, smiling. He learned from other women how to worship bread before putting it in the oven.

Among the dishes he learned to prepare from childhood are papara, a dish made of cake or corn, ox milk - milk, roasted and ground pumpkin seeds and chisalita - either fruit or pumpkin seeds.

Most of Gorj's grandmothers know how to make fruit chisalita, especially cherries and plums or even corcodus, however in Stejari, in addition to the fruit chisals, there was a pumpkin seed chisel. Chisaliita is fasting food, very tasty and very healthy. The squash made from pumpkin seeds is made from peeled seeds or those that do not have a peel of their kind. The seeds are ground in eggs, because they are finer, they are sifted through a fine sieve. The leftovers are crushed again and so on until all the seeds are finished. The flour obtained from these seeds is scalded with boiling water, adding hot water until a sauce of the strength of the pancakes is obtained, it is boiled until it binds like a slightly thinner ciulama. It is eaten cold or hot, with whatever you have at hand, bread or corn or polenta ", says the pensioner.

Another preparation that he still loves to prepare, especially during fasting periods, is wolfberry soup with dumplings. This food is cooked especially in the spring, when the women from Stejari find greens in the garden and when the family keeps the Easter fast. Any spring greenery can be made with these dumplings - nettles, cherries, spinach.

Collect young plants, wolves, wash, put in soup. Put vegetables, like any soup, and boil. Separately, in a thick-bottomed pan, fry the onion in oil, depending on how many and tasty you want the dumplings to be. When the onion is golden, add the wheat flour, but not so much as to absorb all the oil, brown it and it is known that it is ready when the composition comes off the pan. When it comes off, sprinkle it with the juice of the wolves from the pot that boils on the fire and mix it so that the dough is divided into dumplings, each one as big as it wants. You usually put one in your mouth once! When you divide them, you pour them over the boiling wolf juice, over the soup. Boil the soup until the white foam disappears from the top and add the greens at the end: dill, parsley, larch, as you like. It is consumed sour with vinegar or so sweet ", Elena Motorga tells us.

About the filling or eating of rich alms, she says that it is a special garnish that is prepared for weddings, holidays and memorials. "At Stejari, the necessary ingredients are: the pipettes and the boiled poultry liver, after which they are cut smaller. Boil the rice, add thyme, pepper, salt, a little sugar and fat, sunflower oil. How to make it with sugar: heat the oil in a saucepan and then add the sugar, when it starts to smell like caramel, add the meat with the rice and mix by keeping the bowl on low heat. Add spices to taste. The filling is a more special pilaf, made by women who have enough patience and skill during cooking ", says Elena Motorga. (Text and photo: Agerpres)

Cake with incomparable taste! An exceptional recipe that has conquered millions of people!

"Grated cake with jam" is one of the simplest desserts, which is prepared from 2 dough tops and a layer of jam. This cake is economical, it is very easy and simple to prepare, but it has an incomparable taste, which you definitely fall in love with.

Grated coca cake is traditionally made with currant jam, but is just as tasty with any type of jam or dense jam. Serve the cake with a hot drink!



- 1 teaspoon of baking powder

Method of preparation

1. Prepare the crumbly dough for the cake. Melt the butter in a small saucepan. Meanwhile, sift the flour and baking powder.

2. Pour the melted butter into a deep bowl and mix with sugar, eggs and vanilla.

3. Gradually add the flour mixture and knead the dough. Then divide it into 2 parts. Put some of the dough in the freezer for an hour. Spread the other part of the dough to the required size, place it in a form greased with butter and grease it with a layer of jam about 1 cm thick.

4. Remove the dough from the freezer and grate it. Sprinkle the jam layer with grated dough and bake the cake in the preheated oven at 200 degrees for 25 minutes.

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