Traditional recipes

Appetizer with jackets

Appetizer with jackets

They are very good especially when you feel like nibbling and it goes great with a beer next to them. They are made quickly and the same is eaten.
Goodies for carolers

  • 350 g ground jumeri
  • 3 eggs
  • 1 tablespoon salt (or to taste)
  • 25 g fresh yeast
  • 300 ml water
  • 800-900 g flour
  • 1 egg for greased
  • 250 g Delaco cheese

8

Mirela0911

Wonderful chefs

Tags: jumper pies, puddings, jumari pies, caroling goodies, christmas, savory appetizers, appetizer recipes, traditional recipes, Romanian recipes, delaco, cheese, recipes Appetizers / Garnishes

Servings: 5

Preparation time: less than 120 minutes

RECIPE PREPARATION Appetizer wafers with jumers:

Put the yeast to leaven in 100 ml of warm water mixed with 1 tablespoon of sugar and 1 tablespoon of flour. Sift 800 g of flour into a bowl, add salt, eggs and ground jumer. After the yeast has risen, pour it over the flour and mix everything. Add a little warm water. Everything is homogenized. Leave the dough to rise for about an hour.

It is spread on the work table in a 5 mm thick sheet. Grease the top with a well beaten egg and sprinkle with cheese on a small grater. With the help of a glass, cut round shapes, place them in the tray and put them in the preheated oven at 180 degrees until they brown nicely.

Good appetite!

Tips sites

1

The number of 5 servings refers to 5 trays.

2

Two trays can be used alternately.


The best Christmas recipes from monasteries

On Christmas Eve, Christians prepare, according to tradition, to welcome the Nativity. It is time to cook for the holiday meal, including at the monasteries. In many of these places, meat dishes are not prepared, but with the prayer on their lips and the joy of approaching the Nativity of the Savior in their souls, the nuns make delicious fish dishes.

Mother Ecaterina from the kitchen of the Monastic Trapeze of the Patriarchal Cathedral inside the Archdiocese of Bucharest proposes a Christmas menu, as simple as it is tasty: as an appetizer & # 8211 tuna salad with mayonnaise the main course & # 8211 pike stuffed with vegetables again dessert cakes & # 8211 `diapers.

And the nuns from Pasărea Monastery will have fish on the Christmas table.

Tuna salad with mayonnaise

Ingredients: 5 carrot roots, 2 parsley roots, 1 celery root, 1 kg of potatoes, 250 grams of pickled cucumbers, a 400 gram jar of peas, canned tuna. 6 eggs are needed for mayonnaise.
The vegetables are boiled, and after they cool, they are cleaned and cut into small cubes. Peel a squash, grate it and cut it into cubes. Drain the peas and mix with the vegetables, pickles, canned tuna and mayonnaise. Add, to taste, salt and ground white pepper.
Mayonnaise & # 8211 Boil 3 eggs, and after cooling, peel. The boiled yolks are mixed with the raw ones, salt is added to taste and the mixture is continued, while the oil is poured "in the rain" gradually until the mayonnaise is ready. If it hardens, you can put juice from a lemon and 1-2 tablespoons of mustard. Stop a few tablespoons for garnish, then mix the other side with the salad.

Pike stuffed with vegetables
Ingredients: 1 suitable pike, 2-3 onions of the right size, 2 carrots, 1 parsley root, green dill, paprika, ground white pepper.
The pike is cleaned, washed and peeled off, starting from the head, taking care not to break the skin.
The vegetables are cut into slices, hardened and cooled. The meat removed from the fish is deboned and passed through the mincer together with the vegetables and garlic. Add salt to taste, pepper, paprika, chopped dill, 1-2 eggs, 2-3 tablespoons of semolina. Mix all together and fill the pike, starting from the tail to the head, including the head, then sew and put in the oven in a tray lined with baking paper. Separately make a sauce of 250 ml of white wine, 150 ml of water, 1 tablespoon of sugar, salt to taste, 250 ml of tomato juice or 2-3 tablespoons of tomato paste. Homogenize, pour into the pan and put in the preheated oven at 150 degrees for 50-60 minutes. During baking, sprinkle with sauce from time to time. It can be served both hot and cold, as an appetizer or as a base.

The Lord's diapers
Ingredients: 500 g flour, a pinch of salt, water (125-150 ml).
For the syrup: honey or sugar, water (set the amount according to preference), rum and vanilla essence, orange peel and lemon.
For the filling: 500 g ground walnuts, vanilla-flavored powdered sugar, lemon and orange peel.
From flour, water and a little salt, make a dough like bread, but unleavened. On a board are very thin sheets that are baked on a hob or on a Teflon tray. After baking, leave it to dry for 24 to 48 hours, then fill it, as a rule, one day before Christmas Eve (because they are served on Christmas Eve). From water, sugar / honey, rum and vanilla essences, lemon peel, orange, make a syrup that is heated, then fill the cakes with vanilla sugar, lemon peel, orange.
Syrup the cakes and place on a plate, then sprinkle the walnut mixture and do so until they are all filled. Cover with foil and let cool. They are served as a dessert.

Stuffed carp
Ingredients: a 2-3 kg carp, two fish fillets, 300 g walnuts, 2 eggs, chopped parsley.
Mix the fish meat (fillets) well with the walnuts, eggs and parsley. Add salt and fill the carp with this composition. Grease a pan with oil, put the carp and put in the oven for 30 minutes.

Sarmale with meat in cabbage leaves
For those who prepare in their households and meat dishes we have collected from the famous traditional recipes a sarmale recipe:
Sarmale ingredients in sweet cabbage leaves: 1 kg minced pork 110 grams rice 3 bay leaves 2 onions 100 g tomato / tomato broth / paste 1 large sweet cabbage pepper 1 tablespoon salt dill thyme.
Preparation: The cabbage is pre-scalded in salted water. Choose pork (leg, rib, neck) and pass it once through the mincer. The minced meat is mixed with the cleaned and washed rice in a few waters, very small diced onions, pepper, salt, finely chopped bay leaves and 100 ml of water.
The cabbage leaves are cut by selecting the pieces in which the meat can be packed. Place the cabbage leaf in the left hand, close to the wrist, place some meat and roll the cabbage leaf. The sarmales are boiled in large containers lined with cabbage leaves, in which they are arranged concentrically, in successive layers in the shape of a snail. Put water (so as to cover the sarmales), tomato paste and two tablespoons of lard (oil) over the last layer of sarmale. The smoker sits among the sarmale, as do the dill, bay leaves and thyme. After boiling for the first time, the sarmales are left to simmer for 2 hours.


Jumari pasta (traditional Transylvanian recipe)

Although Moldovan by birth, my family tree has branches in Transylvania. Specifically, my maternal grandparents, originally Moldovans, were forced during the war to move beyond the Carpathians, to a small town in the depression of Brasov.

I spent part of my summer vacation with them, in Lunca Câlnicului, a small village near Prejmer, a locality located a few kilometers from Brașov.

That's how I got acquainted with some dishes specific to Transylvania, including jumari paste. These pork dishes were Grandpa's favorites. Incredible for our times but he, at breakfast, ate & # 8230 or bacon scallop paste or other such preparations. However, he lived to be over 70 years old.

The other day I remembered this traditional Transylvanian goodness which I ate at their place and I tried to make it at home too. From scratch, that is, starting from doing the jumps in the house as I already told you on the blog & # 8211 HERE -.

Subscribe to the Youtube channel too! & # 8211 click HERE & # 8211

There are several variants / recipes of jumari paste, some simpler, ie with few ingredients, others with more. I chose today to tell you the basic recipe, so to speak, the one that can be started and, by adding other ingredients, can be improved.

As an idea, jumari paste it is nothing more than a kind of pate made by turning the jumari into pasta and adding mustard, onion, garlic. According to preferences and habits.


Scrambled egg paste

As I told you some time ago, I remembered jumari paste which I ate as a child when I went to Transylvania, to my mother's grandmother. I made the simple version of the recipe, the one with onion and mustard, but, researching the existing recipe variants, I saw that there is also the version with egg.

Obviously, I couldn't help but test this variant, which to me seemed a little finer, tastier than the "basic" one, the simple one. Somehow it is normal to be like that because the egg in its composition gives it a better taste.

The only problem would be that it is even more caloric and harder to digest. The combination of egg and fat is not a very "happy" one, especially when you have some health problems, such as poor digestion or biliary problems.

But, anyway, lust, once in a while I don't know how long, to taste a slice of bread greased with eggshell dough doesn't really hurt that much. My opinion of a greedy non-specialist.

It's very easy to do, just like the other option, meaning we put everything in the blender jar and pass. The difference is that this time we also add the eggs.


Doctors' opinion about pork chops & # 8230

Pork dumplings, called in some regions of the country jumeri or jumere, are not missing from the table of Romanians during Christmas.

These are not necessarily unhealthy foods!

Amazingly, scallops contain monounsaturated fats, which are very healthy and even necessary for the body. They protect your heart and do not raise cholesterol levels.

Because what you eat is actually concentrated collagen from pig skin, scallops have a very high amount of protein that is beneficial for muscle and bone mass.

Be careful, however, that they do not contain too much salt!

Delicious beer pairings perfect as an appetizer at a traditional meal.

Here is a simple recipe:

Method of preparation

1. Cut the bacon into cubes and, together with the beer, put it in a bowl to melt.


INGREDIENTS

  • For the countertop:
    • 6 eggs
    • 6 tablespoons Green Sugar (or sugar) powder sweetener
    • 3 tablespoons oil
    • the juice of an orange
    • 9 tablespoons flour
    • 1 baking powder
    • orange peel
    • a pinch of salt
    • 100 gr chocolate 50% cocoa without sugar
    • 100 ml whipped cream
    • 2 tablespoons milk
    • 2 teaspoons orange essence
    • 2 eggs + 3 tablespoons Green Sugar (or sugar) sweetener
    • juice from a large lemon
    • grated peel of a lemon
    • 1 tablespoon starch
    • 600 ml milk + 5 tablespoons Green Sugar (or sugar) sweetener
    • 5 tablespoons starch
    • 100 gr butter 80% fat
    • 500 gr thawed raspberries (fresh)
    • 2 tablespoons starch
    • 4 tablespoons Green Sugar (or sugar) sweetener
    • 250 gr mascarpone
    • 200 ml whipped cream
    • 150 gr cream cheese
    • 2 tablespoons Green Sugar (or sugar) sweetener
    • 1 teaspoon vanilla
    • mint leaves
    • chocolate flakes
    • sugar lace
    • sugar decorations

    Servings: 14 Preparation time: less than 120 minutes


    JUMARI PASTE

    We usually prepare the jumari pasta with what we have left in the fridge after the holidays. A special appetizer, a unique and tasty taste, as you would hardly imagine that it results from so few ingredients and so easy to prepare.

    There are not too many, but not too few scallops left in the fridge and as if they were transformed into the most common cream with which we grease a few slices of toast (if possible that they are also greased with a clove of garlic as soon as they we take it from the grill or from the toaster we get a real treat).

    I don't even know if I can call the recipe what I present below. To put a few pieces of scallops with onion and mustard in a blender is somehow the banality transformed into art on bread. The result is a kind of pate, a cream that can be fine, but it seems better if it remains completely untouched pieces.

    This simple taste has conquered generations of Romanians.

    Pork cutting in the Romanian household is something we have left in our roots and history. From the melted bacon people made lard and jumari. Many grew up with meat kept in a lard jar, with homemade sausages and sausages prepared according to their own recipes. Many today buy them, do not have the time or opportunities to make them at home. I would say that there are many generations that have passed on the traditions and recipes of their parents and grandparents. After all, these are also our heritage.

    Jumars are those simple appetizers, not missing from the table of Romanians for Christmas. The red and crunchy dishes of bacon with meat are the stars of a transformation into a spreadable pasta that can be eaten both for breakfast and as an appetizer. If you haven't prepared them yet, find the recipe here.

    If you don't have time to make jumari you can definitely buy from any supermarket.

    Fortunately, you can't eat enough of this cream. A slice or two of lust and that's it! We leave for tomorrow, no matter how much we like it. What is left can be stored in a jar in the refrigerator.

    In the end, a cup of brandy (or brandy) would work, because in winter without frost and a tuica fiarta it seems to have no charm.

    The weather was announcing that the snow was coming back. Zau if I care. The child is on vacation, I don't have to leave the house, so I pampered myself with a few slices of jumari pasta, my mother boiled the palica, so we sat down at the table. And we invite you too.

    I leave below some indications and I am waiting for your impressions if you prepare jumari pasta, as I did.

    INGREDIENT:

    1 very small red onion or 1/2 medium red onion

    1 teaspoon warped mustard & # 8211 20 g

    1 teaspoon spicy paprika

    salt and freshly ground pepper / to taste

    We put the scallops in a mixer / food processor. Add chopped onion, freshly ground pepper and a little salt. In general, the scallops are salty, we can not add salt at all.

    Add the mustard and start mixing. We stop from time to time and remove the paste from the walls of the vessel. We insist until we get what we want. We can make a very fine paste, but the one with a few untouched pieces is much better. In the absence of a mixer / robot / blender, we can use a meat grinder. My mother used to do them like that.

    Grease the slices of bread with jumari paste. We can eat them decorated with parsley, red onions, pickles or pickles.

    If you like to share your recipes, I look forward to seeing you in the group I cook with friends.


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