Wednesday, December 29, 2010

Best Fixed Rate Isa December 2009

Baigli cu mac - Baigli with nuts and poppy seeds - Baigli


over : with bnuts filling  / sopra con le noci / deasupra cu nuci
under : with poppyseeds filling / sotto con il ripieno di semi di papavero /  cea de jos cu umplutura de mac


ingredienti per 2 baigli uno gherigli di noci e l'altro con semi di papavero:

450 gr di farina OO
100 g di burro
1 / 2 pacchetto di lievito secco (o 10 grammi di lievito di birra fresco) 1 cucchiaino sciolto con il latte caldo e 1 cucchiaino di zucchero o miele **
2 cucchiai di zucchero semolato
2 tuorli
panna acida o panna fresca q.b. per impastare e che l'impasto risulta non appiccicoso alle mani

ripieno di noci:

225 gr di zucchero semolato
300 g gherigli di noci macinate
latte caldo q.b.
scorza di arancia
1-2 cucchiai di marmellata *
1 manciata di uva passa
1 cucchiaio di cacao
1 bianco di uovo montato a neve

ripieno di semi di papavero :

75 g di zucchero
75 gr di miele
100 g di semi di papavero
buccia di arancia o di limone
una manciata di uva passa
latte caldo q.b.
1 bianco di uovo montato a neve


panna acida o fresca per spennellare prima di infornare o tuorlo di uovo ( io ho spennellato con panna acida perche anche nel impasto ho aggiunto panna acida)


Frullate il burro e lo zucchero e aggiungete i tuorli. Versate il lievito sciolto con il latte e il miele/ zucchero e la farina e impastate aggiungendo panna ( fresca o acida) quanto è necessario per ottenere un impasto che non si appiccica alle mani. Lasciate lievitare in un posto caldo per 30 minuti / mentre preparate il ripieno.

Preparariamo il ripieno:

di noci ...
Mescolate lo zucchero con le noci macinate e gli altri ingredienti e aggiungete il latte caldo per coprire tutto, lasciate sobbollire a fuoco basso fino diventa cremoso (attenzione a non bruciare mescolate sempre). Quando diventa una crema lasciatella che si raffredda e aggiungete il bianco montato a neve.

di semi di papavero ...
Riscaldate il miele a bagnomaria o nel forno a microonde e aggiungete lo zucchero e i semi di papavero macinati nella machina macina caffè o nel trittatutto , facendo atenzione perche i semi di papavero scaldano la machina e si rischia di brucciarla , non macinate troppi semi in una sola volta. Aggiungete the rest of the ingredients and the hot milk to cover everything, cook over low heat until creamy. Let cool and add the white whites.


Divide the dough in two and roll out the first part ain a rectangular shape with the length of the measurement of the length of the pan, and much thinner, 'you can without breaking the thin dough. Pour the filling first as a swivel, spreading the filling on the pastry, how to turn a simple swivel. We can help with baking paper (roll out the dough on parchment paper and not on the table is easy to roll and then to move into the pan). Proceed in the same way for the second mixture and the second filling. Put all the two swivels in a baking pan with parchment paper or baking pan dusted with flour, il'impasto and fat, almost like a pastry and not attacking the pan easily. Brush with sour cream or egg yolk and bake at medium heat until they become golden. Do not overcook because the imapsto sbricciola becomes too dry and you look like a biscuit. Let them cool and thinly slice after having dusted with icing sugar. * I used

quince jam, but you can do with apricot jam or peach and without
** there are two schools of thought who adds the yeast and who is not, I chose to add


in Roman

ingredient pentru 2 baigli one with walnuts and one with mac: 450 gr flour

OO

100g butter 1 / 2 package dry yeast (or 10 grams fresh yeast) 1 teaspoon melted with warm milk and 1 teaspoon sugar or honey 2 **
2 tablespoons granulated sugar

yellow cream is needed to read iasaun dough does not stick to hands

nut filling: 225 gr granulated sugar


300 gr ground walnuts
cleaned and how much is needed
hot milk crust race 1 to 2 tablespoons orange marmalade

a handful of raisins * 1 tablespoon cocoa

beat 1 egg white foam filled with poppy

:


75 grams sugar 75 grams honey 100 grams poppy ground

coaja rasa de portocala sau lamiie
un pumn de stafide
lapte fierbinte daca este nevoie
1 albus spuma


smintina pentru uns baigli inainte sa le coacem sau galbenus de ou


Pregatim aluatul amestecind untul cu zaharul pina devine spuma, adaugam si galbenusele si mixam iar ( se poate amesteca cu lingura sau cu mixerul). Adaugam drojdia topita cu lapte si zahar sau miere si faina si framintam adaugind smintina atit cit este nevoie ca sa rezulte un aluat care nu se lipeste de miini.Lasati sa dospeasca putin, la loc cadut, cca 30 minute cit pregatiti umpluturile.

Pregatim umpluturile :

cu nuca ...
amestecam zaharul cu nucile si restul ingredientelor si adaugam how hot milk to cover everything, let it simmer on low heat until creamy (careful not to burn or an lièeasca, stir constantly). When you put the cream has cooled down a bit and then add the beaten egg white foam.

poppy ...
put honey in the warm bain marie or preferably oven / microwave and add sugar and ground poppy (in risnnita car for coffee or ground nuts) and add the remaining ingredients and how to cover the hot milk. Allow to simmer on low heat until creamy. Let cool and add egg white foam.


Divide dough in two and spread first sheet, rectangular pan with sides has length and as thin. Place the first filling o nivelati si rulati aluatul, e bine sa va ajutati de o bucata de hirtie de copt ( intindeti aluatul pe hirtie de copt si nu pe masa de lucru, in felul asta odata rulat este deja pe hirtie si va e usor sa asezati cu hirtia rulada in tava). Procedam identic si pentru cea de-a doua umplutura. Punem ruladele in tava una linga alta, pe hirtie de copt sau in tava presarata numai cu faina ( aluatul este destul de gras si nu se lipeste). Ungem fiecare rulada cu smintina ( acra ) sau daca vreti cu galbenus de ou si coacem la foc mediu pina cind devin aurii. Nu le coaceti prea mult ca se va sfarima aluatul, o sa fie ca un biscuit care se intareste. Le lasam la racit apoi le taiem felii si daca vreti le pudrati zahar pudra.

* am folosit marmelada de gutui dar may as well make apricot jam, peach
original is no jam, cocoa, raisins but I pieced together several recipes I read and an improvised my taste. **

are two kinds of recipes without yeast or yeast I chose english



Ingredients per 2 Another one with nuts and poppy seeds with 450 gr


OO flour 100g butter 1
/ 2 package dry yeast (fresh yeast or 10 grams) 1 teaspoon melted with warm milk and 1 teaspoon sugar or honey 2 tablespoons granulated sugar **


two yolks fresh cream or sour cream as you Need to knead the Dough does stick note
hands
nuts to filling:

225 gr granulated sugar
300 g peeled and ground nuts
hot milk as you need
orange zest
1-2 tablespoons marmalade *
1 handful of raisins
1 tablespoon cocoa
1 white egg

poppyseeds filling:

75 g sugar
75 gr honey
100 g freshly ground poppyseeds (finely)
orange or lemon zest
a handful of raisins
hot milk how much you need
1 egg white


sour cream or yolk for greased before you bake


Mix butter, yolks and sugar, add flour and yeast mixed with milk and a tablespoon of sugar and knead, add sour cream or fresh cream ( I used sour cream) as you need to knead a dough does not stick to hands. While the dough is rising,  prepare the filling .


nuts filling:

Mix the sugar with nuts and remaining ingredients and add hot milk how to cover everything, let it simmer on low heat until creamy (be careful not to burn, stir constantly). Cool the cream and then add whiped egg white.

poppyseeds filling:

Warmed the honey in a bain marie or microwave and add sugar and ground poppyseeds and the remaining ingredients and milk as you need to cover all and cook over low heat until creamy. Let cool and add egg white foam.


Divide dough in two and roll each out in a rectangular shape( the long part equal as the long side of the pan). Spread with filling each one ( first with nuts and the other one with poppyseeds filling ) and roll up. Use a backing paper to roll the dough and use it to roll up with the filling, at least use the same paper in the pan to bake the beigli. Let rise in a warm area. Brush each cake with sour cream or with egg yolk and bake at medium heat until golden brown. Let them cool and then cut them into slices, if you want first powder your baigli with powdered sugar.

* I used quince jam but you may use apricot jam or peach or don't add jam... The original recoipe it is withaout jam, cacao, raisins, but after I reed a lot of recipes in internet I prepare as I like :-)

** there are 2 kind of recipe with and without yeast, I choose adding the yeast.

Tuesday, December 28, 2010

Import Xml To Database

salad with nuts and poppyseeds with Olivier Fish - Salata cu fever Olivier - Olivier salad with fish


Ingredienti:
patate , carote, piselli, uova sode, fieltti di pesce lesso o tonno al naturale, mela verde, olive, cetrioli sotto aceto o in salamoia, peperoni in agrodolce, senape, maionese, sale q.b., succo di limone

Far bollire le patate con le carote. Seaparatamente lessate i piselli e il pesce. Preèparate le uova sode. Tagliuzziamo tutto ( patate, carote, il peste, le olive, le uova sode, i peperoni sotto aceto) in piccoli dadini. Incorporiamo tutto con la maionese, senape, sale e succo di limone. Aggiungiamo i cetrioli gratugiati e schaicciati per eliminare la l'acqua/ la salamoia o l'aceto e fresca che gratugiata the green mela give them Sapori unico.






in Romanian

ingredients:

potatoes, carrots, peas, boiled eggs, boiled fish (boneless) or tuna in natural sauce, green apple, olives, pickles in vinegar or brine, or sweet pickled peppers, mustard, mayonnaise, salt, lemon juice


Boil potatoes with carrots, peas separately and individually for all the fish have different boiling time. Cut everything into small cubes. Mix everything with mayonnaise and mustard, salt and add lemon juice and fresh apple flavor gives it a unique and little grated cucumber and squeeze on CSR bine ca sa elimine zeama.


english

ingredients

potatoes,carrots,peas, eggs,fish boiled, green apple,olives, cucumbers in vinegar or brine,pickled peppers,mustard, mayonnaise, salt, lemon juice

Boil vegetables and fish.
Cube the vegetables, pickles, olives and fish.
Place all in a bowl. Prepare the mayo with the hard boiled yolks, oil and mustard. Add 3/4 of the mayo to the mixture. Add gratted apples, another mustard, salt, lemon juice, and gratted pickled cucumber.
Cover the salad with the rest of mayo and garnish with a few olives, hard boiled egg white, egg slices, pickled red peppers,cucumbbers in brine or vinegar, parsley. Try to shape
Some designs.



also read / Citeste si / Also Read: Beuf Salata (recipe Rumanian / Romanian recipe) - Russian salad with meat - Russian salad / salad with meat Olivier

Monday, December 27, 2010

Dora The Explorer Clip Art Gate

Sarmale - Romanian cabbage rolls - cabbage rolls with beef (recipe Romania)



The "Sarmale" are the cabbage rolls. The name comes from the verb meaning tturco sarmak arrotolare.Nella the Romanian cuisine "sarmale" are presented in different ways and with different fillings. Almost every household or region has its own recipe. Even the dimensions are different : Moldova in the rolls must be very small, are the largest in Transylvania For Lent can replace the meat with mushrooms or vegetables.
rolls in cabbage leaves are all over the ' Europe, perhaps ever brought by the Turks:
- with blanched cabbage are also in Italy's Piedmont and Lombardy capunét Capua, I read that in Tuscany are prepared, maybe even more but I have never heard
- are prepared with sour cabbage in the Ukraine, Poland.
In Romania are preparing anche gòli involtini in foglia di vite ( simili a dolmades  in Grecia o Turchia, ma con ripieni diversi, con delle erbe aromatice diverse di quelle usate nella cucina turca o greca) ma anche involtini di carne macinata in foglie di tiglio o di Romice erba pazienza (lat. Rumex patientia ) .

Ingredienti:
- 1 cavolo verza grande
- 700 gr carne tritta mista (maiale e vitello)
- 1 cipolla
- aromi (pepe, paprica, sale, prezzemolo tritato o anetto)
- 100 gr di riso
- concentrato di pomodoro
- aneto secco e santoreggia /erba din San Giuliano o timo
se a cualquno piace il gusto piu' grasso scegliete della carne piu' grassa.

In traditional recipe if you add a tablespoon of lard that makes the rolls less compact and more 'soft.
In Romania prepares for first acisda the cabbage, autumn begins in brine.


In the absence of this sour cabbage (pickled) we soften the cabbage leaves: bolente is immersed in water + lemon juice + salt to a second sheet and continue with the first layer all large leaves, small you put on the bottom of the pot. To make them soft in the end all the leaves until they become a very hot little transparent, they drain.

Quest 'year I made the cabbage in brine.
I put the cabbage ( cavolo verza anche se quella giusta è un tipo di cavolo capuccio) in acqua bollente e man mano che la foglia esterna si ammorbidiva la toglievo . Si puo' anche mettere la verza nel frizer e dopo una notte si scongela ed è morbida, si tolgono facilmente le foglie si puo' arrotolare.
Ho tagliato la parte molto grossa, centrale, di ogni folglia. Se la foglia è troppo grande si puo' tagliare in due, la misura giusta è quasi quanto il vostro palmo della mano . Con le foglie sbolentate e addagiate una sopra l'altra ho formato due rotoli che ho infilato in un baratolo, sul fondo del baratolo avevo meso rametti di santoreggia secca e semi di aneto ( dovevo mettere fusti con l'inflorescenza del aneto), sopra i rotoli di verza ho aggiunto of chopped cabbage and dill and savory again. It should be well dried thyme if you do not find another. I poured the brine (per liter of water a spoon, add salt, not iodized salt is dissolved in cold water or you can 'boil and then cool). Once filled with brine baratolo cover with a saucer and leave in warm place in the kitchen if it is' the cabbage becomes very hot acid in 1-2 weeks, but if your kitchen is as I have around 18 -19 ° C, perhaps in a month. Do not throw away the brine advanced because it begins to brew a little escapes' from baratolo and then you add a little more to get the full baratolo and the cabbage covered with brine.


With the blanched cabbage or sour prepare the rolls.


the chopped onion to the pan if the stove with some oil, salt and rice cuando until the rice becomes a little transparent. You add the tomato paste
amalgam is the meat with the onion, rice ...
Take a cabbage leaf (a half after we removed the hard part), it puts on a spoonful of filling, the cabbage wraps, they will eventually push inward with your fingers the edges of the cabbage, so that the roll closes completely.








In a pot (or crock ideal would be to Ghiza) then you can also put in the oven, you put one or two whole leaves of cabbage and a layer of thin strips of cabbage and then, beam or concentric circles, the involtni thick. In the middle of the circle and obtained over each layer of cabbage rolls it adds cut, diced bacon or smoked meat or sausage afumicatta. This continues until all the rolls. Above everything is covered with another leaf or cabbage very finely.
You add cold water almost to cover them and cook over low heat for when it begins to boil many hours (more 'cooks, the better). Do not mix because if you do not disappear, sometimes you just have to move well above the pot when the water is going to consume everything. After the first hour you can 'continue to cook in the oven if the pan is suitable. Bake without a cover.


note: Instead of blanching the cabbage you can put in the freezer for a night, the day after the leaves will have thawed morbideissime, perfect to be rolled.

note: the sour cabbage rolls is perfect for shops in Romania, Poland or ucarini. he leaves sottilissime e vengono molto belli dei involtini


in Romanian

a large cabbage
700 gr minced beef 1 onion

mixed spices (salt, pepper, paprika, chopped parsley or dill) rice 100g

broth dried dill and thyme


sauerkraut cabbage or lack thereof that scalding hot water + salt + lemon juice or soup cube ...
introduce cabbage in boiling water first, undo the first layer of leaves and so continue, when we put them off all the leaves boiled in water until they become almost transparent, they leak, cut the very middle (rib) and share spreadsheets higher in two pieces ... the ideal size is how your hand. This year I put
pickled cabbage as seen in the pictures I have found it, the green leaf grows. Who does not want to opareasca
cabbage can post it in the freezer for one night, one out of two days and thawed, soft sheets will be better prepared with cabbage rolls and place them in the pickle jar.


prepare filling: onions stewed with oil, rice, broth, then add meat and spices ...

take each piece of leaf and 1 tablespoon of filling we read, enter and run the inside edge ...

The bottom of the pot put a layer of cabbage leaves broken or too small, then cabbage cabbage in cercuri concentrice sau ca razele un strat de foi tocate si alt strat de sarmale. La final deasupra acoperim cu frunze de varza, adaugam mararul si cimbrul uscat, punem apa aproape cit sa le acoperim si pe foc mic cu capac fierbem cit mai multe ore. Dupa prima ora de fierbere putem muta vasul cu sarmale la cuptor unde se continua fierberea tot la foc mic, cu cit mai mult fierb cu atit sunt mai bune. Sau le coacem in cuptor de la inceput pina la sfirsit.




english

1 cabbage
700 grams ground meat mixed
1 onion
spices (salt, pepper, paprika, chopped parsley or dill)
100 g rice
broth
dried dill and Savory


Any family have his own recipe and secrets and in any romanian region you can find anothe recipe and prepare tecnique. In Transilvania the stuffed cabbage rolls are big and in Moldova little. The filling may be differnt ( before the Chrismas or Easter filling with rice ). In Romania also may find stuffed rolls using grape leaves ( as the greek or turk recipe but filling with pork meat ) or Tilia's leaf or Rumex patientia leaves.


For Chrismas we use sauerkraut. Prepared in autumn.
I prepared 1 month before Christmas my own sauerkraut using a cabbage that I found, a savoy cabbage .
Add whole cabbage in salted boilling water for 5 -10 minutes ( depending how thick the leaves are. Once boiled take each leaf carefully. I put together 10 -12 leaves and I roll it together. Insert in a jar with dill and savory . Add the brine ( 1 liter watter with 1 tablespoon sea salt ) and add dill and savory again. Cover the jar with a plate. Let it until next day and check it, add another brine if need, make sure the cabbage is submerged in brine. Sauerkraut is usually ready to eat in 3-7 days if you keep the jar in kitchen, in a warm place or in 1 month if you keep it like me in a 17-18 °C degreas . When it is ready you can put the jar in a cold place.

prepare the filling : stew the onion in oil and add uncooked rice and the meat( half ground beef and half ground pork), tomato paste and spices.

Take a cabbage leaf and put on one tablespoon filling, roll it as in the photos.

In a deep pan at the bottom spread sauerkraut and Some cut leaves. Add one layer of rolls, sauerkraut and Another layer of rolls. Finish with a layer of sauerkraut and dill and savory. Add water, cover the rolls. Boil on stove top slow heat at aprox, 1 hour and then bake it (180 ° C or less) for 2-3 hours.



also read / Citeste si / Also Read: rolls of meat in vine leaves - Sarmale de foi in life (recipe Romania)

Friday, December 24, 2010

Gallstones Versus Labor

Merry Christmas! Craciun Fericit! Merry Christmas! Coste

Merry Christmas to you all, dear friends and readers about this blog!

To all my friends and readers of my blog i would like to wish Merry Christmas!

Craciun Fericit tuturor prietenilor, cititori ai acestui blog si familiilor lor !



PAULA SELING - Colindam, Colindam




Gheorghe Zamfir - Suita Colinde Nai - Orga

Wednesday, December 22, 2010

I Went To Open Lots Of Shops

breaded - Swiss Chard with Parmesan breadcrumbs - Snitele din Frunze de sfecla





la parte bianca delle coste di bietola
uovo
bread crumbs, Parmesan or grana
gattugiato
salt

- Cut and wash the white part of the coast (beet)
- acgua the blanched in salted water for 5 minutes and then remove and let dry
- the coast for the past ' beaten egg and then in bread crumbs with grated parmesan or grana twice
- fridge in hot oil until the coast when they are golden, and remove from oil on paper to absorb oil


in Roman


* Beta este de soi a sfecla (Beta vulgaris), never exact Beta vulgaris Cyclaire-Chenopodioideae which unlike the other varieties (fodder beet, sugar or red) is not developed but the white root, stem / leaves foot.

white and fleshy leaf beet *

egg bread crumbs grated Parmesan



salt - cut and wash the white leaf beet (bietola)
- white cook the leaves in salted water about 5 minutes then remove and let it dry and cooled down to
- twice as many pass the white part of the leaves already scalded by egg and bread crumbs mixed with parmesan
- toaster in hot oil until golden then remove to paper towels to absorb

excess oil english

the white part of the swiss chard / mangold
egg
bread crumbs
Parmesan
salt

- Cut and wash the white part of the swiss chard
- Boil it in salted water for 5 minutes. Drain well.
- past twice the swiss chard to the beaten egg and then to bread crumbs mix with grated parmesan twice
- Fry in hot oil until golden brown, remove and drain off excess oil with paper towels

Sunday, December 12, 2010

What Reduces The Effectiveness Of Yoghurt

cauliflower with mayonnaise - Conopida cu maioneza - Cauliflower with mayonnaise


ingredienti :

cavolfiore
maionese
sale
aglio
aneto


Lessate il cavolfiore ( o soltanto le inflorescenze) fino ad ammorbidirlo bene.
Peel the garlic and crush in a mortar with the salt, to form a smooth paste.
making mayonnaise at home or use one already ready. I've prepared this recipe
Break the cauliflower into pieces and add nice and simple mayonnaise seasoned with salt and crushed garlic (not too much garlic, just to give a little 'flavor of the mayonnaise).
If you like, add chopped fresh dill and cream of cauliflower with mayonnaise.
ammalgamare and left for almost 30 minutes in refrigerator before serving with slices of bread toasted or not.





Weekend Herbal Blogging
or
weekly collection of recipes with
herbs, flowers, fruit and vegetables.

With this recipe for the collection hosted this week 9 to 12 December 2010 by Cristina's eye All for a wonderful initiative of Bri Briggis recept och ideer to organize the Italian version WHB, WHB founded by Kalyn of Kalyn's Kitchen

The vegetable now is the Cauliflower / cauliflower / conopida

Cauliflower is a vegetable season not to miss on your table. It contains vitamins and antiossidanti, poche calorie(25 per 100 gr). E' ricco di minerali, acido folico, fibre, ferro, fosforo, calcio, potassio, magnesio, fosforo, vitamina C (allo stato fresco, ne contiene quanto le arance) e vitamina B9, necessaria alla moltiplicazione e al rinnovamento cellulare. Ha principi attivi antibatterici, antinfiammatori, antiossidanti, antiscorbuto, depurativi, rimineralizzanti e benefici per la rigenerazione dei tessuti. Indicato in casi di diabete perché non contiene glutine (è adatto anche ai celiachi) e secondo alcuni studi americani previene il cancro al colon e l’ ulcera e cura l’ anemia. E’ invece controindicato in caso di ipotiroidismo (contiene sostanze che rallentano il lavoro della tiroide).
Il cavolfiore si pulisce staccando le foglie esterne e le cimette dal torsolo e lavandole accuratamente sotto acqua corrente.
Se acquistato fresco si può consumare anche crudo (è anche più digeribile e salutare): conserva inalterate tutte le sue sostanze benefiche.




english

ingredients:

cauliflower
mayonese
galrlic
salt
dill

Bring water to a boil and add cauliflower, cook until florets are tender. Drain.
Prepare garlic cream . Put the cloves of garlic in a mortar with the salt and crush into they are a paste. You can also crush them in a press or mince very finely and then add Later the jump. Prepare the mayonese
or buy it. I used my home made mayonese. Break cauliflower into small pieces
and add mayonese, garlic cream, salt and dill if you like it. Let
it in the fridge for around 30 minutes Until serves it with bread slices (Toasted or Not).


in Romanian


cauliflower garlic mayonnaise
its




dill Boil cauliflower inflorescence or just until it is soft.
Prepare mayonnaise in the house, I did my old recipe of mayonnaise from a whole egg and you already know that I published here . Prepare garlic cream
: crushed dogs Curare garlic with salt until creamy.
cauliflower broken into small pieces Mix with mayonnaise, salt, garlic and chopped dill praospata, if you like. Let
cold even 30 minutes and then serve with slices of bread, even fried.