diet
There are people with whom you cannot find a common language even after five years of forced communication, and there are people who in five days become so close that it’s scary how well they know you and how similar you are with them. Having lived in Moldova for more than thirty years, I never found that person who would honestly and heartily reveal the secret of preparing divine household placind. Everyone just says that it’s easy, but what to do? ? ? ... Just a yeast dough, divorced, rolled, twisted and baked. All as they have said the same thing to me for many years. But, nevertheless, there was one person who was not greedy for knowledge, who sincerely and heartily told and step by step showed how to prepare placards in the oven. And to say that it’s straight easy, I can’t. If you have not done this since childhood and have not absorbed your mother’s milk for the first time it will be difficult. It’s hard to mix the dough (I just don’t really like yeast dough), it’s hard to roll out. The dough is very tender and if you handle it incorrectly or gently, it will be torn. But, then, if it is worthy to go through the training stage, when the "hand is full", your placards will really be easy and quick, becoming a great option for breakfast, snack or as our dish in Moldova for any occasion of life.
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keto
To be honest, when I saw this recipe for the first time, I thought it was an improved copy of my favorite Rosochki cookies Honestly, I don’t remember in which magazine I first came across them, but I remember that it was on the Chisinau-Prague bus. In a stack of logbooks for migrant workers among glossy pages of "fashionable life" under the heading - this recipe flaunted cooking. Several years have passed since then, I tried a lot of different cookies and rolls, and recently these buns flickered in the Instagram feed again, mind you, I don’t say cookies anymore, this time I already recognized buns in them. Then in youtube and it dawned on me. These are not cookies and these are not roses. Here is a completely different dough, it is convenient, and in my roses, even though the dough and yeast, but dry, really resembles cookies. There is caramel in these buns, but not in the "pink". And the number of nuts. In roses, nuts emphasize the taste, and in these buns the taste is built on the number of nuts. In addition, the classic recipe uses pecans. Although I cost simple Greek, or rather those who were at home in abundance. If I had almonds, or hazelnuts, I would use them. But, I had all the ingredients, except the pecan, and there was no desire to wait for a trip to the store, which is already in the conditions of emergency and self-isolation. I had to cook from what happened until the fuse disappeared and the nuts ate. It turned out not just tasty, but bombically delicious. Honestly, I rarely say that for some dish you can give the floor of the kingdom. Although I cook and try a lot of different goodies. But, for these sticky buns it’s really not a pity to sacrifice the figure. To get fat and never regret it! ! !
Read the article
Marinated Cheremsha
There was a time when we did not respond very well in Moldova about polenta (corn cereal). This is due to the fact that in many children passed in the village, where the first dish is Zama (such a special chicken soup), and mamalyga (poletta or corn porridge) is welded into such a " oak" porridge that can be cut with a thread. Yes, what is possible there, traditionally, no one cut the mother with a knife or plucked with a fork exclusively with a thread. The right mother is one that can be cut with a thread. They give mamalyga either with spray and sour cream or with meat tokana (such meat stew with meat, tomatoes, sweet pepper, onions and garlic). But, recently, everything has changed. Mamalyga became a national dish, equally adored by both the older and the younger generation. She is treated by foreign guests of the republic, she is present at the festive and everyday tables of each family. She is proud. Following the example of Italian polenta, it began to be made more liquid, which allows not to overload the stomach. In addition, corn flour was actively used in baking, which gives pastry and bakery products crunchiness and a unique, slightly rough texture, perfectly playing on the contrast of habitual softness and airiness. In a word, you can talk about baking with corn flour for a very long time, but it’s best to try once. We already had cookies on the blog, there is no recipe on the blog, but I constantly bake corn bread. And today I recommend strawberry pie with cornmeal for cooking and tasting. Believe me, you will want to cook this cake again and again, and not only with strawberries.
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Chocolate Banana Cake
Mom calls me some other day and says that she dreamed of a soup recipe. I almost fainted from this statement. He says that she now knows which ingredient should be put in meatballs in order to properly decorate their taste. Frankly, it’s hard to surprise me with the first dishes. As a child, my mother was not limited to a simple soup or a wrestler, her assortment was richer than you can’t tell about me now. In any incomprehensible situation, when I need to cook first or a muse or some kind of borsch: with cabbage (surprisingly, but the recipe was never found), without cabbage, with beets and beans or without. But, my mother’s statement that she came up with a new soup alone,? Having bought all the ingredients and we started magic cooking. In the cooking process, mom looked like an alchemist. She fluttered through the kitchen, breathing in aromas, trying proportions and deriving perfect taste. After some time, chicken minced meatball soup was finally ready. Giving him an hour to insist, and to all the ingredients we will unite, we removed the sample. And, I tell you really, the meatballs turned out to be the most tender and considered. I even thought that this minced meat can be taken as the basis of cutlets. And even the next day, after warming up, they will be pristine by air.
Read the article
Clafuti with apricots
This is probably the most ambiguous dessert I've tried lately. On the one hand, it resembles a sweet omelet, on the other, some kind of overexposed souffle. But, the idea that all of France and half of the world are crazy about this dessert makes us think that it is tasty. Just an amateur. I know that many people who try clafuti say that it is tasty, helpful and nutritious. But personally, my opinion, if you already eat calories, then there are many other more tasty species and pastries and desserts as such. Frankly, this is my second clafuti, the first was classic, with cherries. But, oddly enough, neither one nor the other made a proper impression on me. How not to twist, but the meaning and taste is one - or a thick pancake with a refrain or a sweet omelet. In fact, clafuti can be made from any fruit and berries, but for some reason it is especially popular with peaches, apples or pears, I think that there will be no third attempt. This is one of those desserts that either “chains” or not. They didn’t hook us, but maybe someone will have to do it.
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Sticky buns. Sticky bun
A few years ago, when the world was still normal and flying anywhere in Europe was not a problem, and travel can be planned long before they started, we were lucky to visit Italy. An amazing place on the Amalfitan coast. I wrote in great detail about our adventures on Instagram on the tag #what_ struck_in_italia_kb I can’t even believe that once I wrote so much and told so much personal... While I was looking for a tag about Italy, I even found a tag about our other travels # travel_kb How it was all a long time ago, as if in a past life... But, now is not about that. Now about beautiful Italy and the most beautiful salad, the second most popular after the capresis is the Pantsanella salad. It is believed that this is a classic Tuscany salad, but in fact, it seems to me that it is popular everywhere, because we tried it in the Campaign. Upon arrival home, I tried to repeat it, but everything was not so. I tried dozens of Runet recipes, but they were all just a variation and differed from what we tried in the local path. But, once I accidentally saw on TV the program "Toscan cuisine of Mikkela", where the presenter was preparing just this beautiful salad that we liked so much. Quickly recording all the ingredients and step-by-step preparation, I went to experiment. Indeed, the resulting salad was very similar to the one we ate there, but probably the atmosphere still played a role. Other tomatoes, no smell of the sea and that’s it. A beautiful Italian salad has turned into just a delicious summer salad that has not left our menu for more than two years.
Read the article
diet
There are people with whom you cannot find a common language even after five years of forced communication, and there are people who in five days become so close that it’s scary how well they know you and how similar you are with them. Having lived in Moldova for more than thirty years, I never found that person who would honestly and heartily reveal the secret of preparing divine household placind. Everyone just says that it’s easy, but what to do? ? ? ... Just a yeast dough, divorced, rolled, twisted and baked. All as they have said the same thing to me for many years. But, nevertheless, there was one person who was not greedy for knowledge, who sincerely and heartily told and step by step showed how to prepare placards in the oven. And to say that it’s straight easy, I can’t. If you have not done this since childhood and have not absorbed your mother’s milk for the first time it will be difficult. It’s hard to mix the dough (I just don’t really like yeast dough), it’s hard to roll out. The dough is very tender and if you handle it incorrectly or gently, it will be torn. But, then, if it is worthy to go through the training stage, when the "hand is full", your placards will really be easy and quick, becoming a great option for breakfast, snack or as our dish in Moldova for any occasion of life.
Read the article
keto
To be honest, when I saw this recipe for the first time, I thought it was an improved copy of my favorite Rosochki cookies Honestly, I don’t remember in which magazine I first came across them, but I remember that it was on the Chisinau-Prague bus. In a stack of logbooks for migrant workers among glossy pages of "fashionable life" under the heading - this recipe flaunted cooking. Several years have passed since then, I tried a lot of different cookies and rolls, and recently these buns flickered in the Instagram feed again, mind you, I don’t say cookies anymore, this time I already recognized buns in them. Then in youtube and it dawned on me. These are not cookies and these are not roses. Here is a completely different dough, it is convenient, and in my roses, even though the dough and yeast, but dry, really resembles cookies. There is caramel in these buns, but not in the "pink". And the number of nuts. In roses, nuts emphasize the taste, and in these buns the taste is built on the number of nuts. In addition, the classic recipe uses pecans. Although I cost simple Greek, or rather those who were at home in abundance. If I had almonds, or hazelnuts, I would use them. But, I had all the ingredients, except the pecan, and there was no desire to wait for a trip to the store, which is already in the conditions of emergency and self-isolation. I had to cook from what happened until the fuse disappeared and the nuts ate. It turned out not just tasty, but bombically delicious. Honestly, I rarely say that for some dish you can give the floor of the kingdom. Although I cook and try a lot of different goodies. But, for these sticky buns it’s really not a pity to sacrifice the figure. To get fat and never regret it! ! !
Read the article
Marinated Cheremsha
There was a time when we did not respond very well in Moldova about polenta (corn cereal). This is due to the fact that in many children passed in the village, where the first dish is Zama (such a special chicken soup), and mamalyga (poletta or corn porridge) is welded into such a " oak" porridge that can be cut with a thread. Yes, what is possible there, traditionally, no one cut the mother with a knife or plucked with a fork exclusively with a thread. The right mother is one that can be cut with a thread. They give mamalyga either with spray and sour cream or with meat tokana (such meat stew with meat, tomatoes, sweet pepper, onions and garlic). But, recently, everything has changed. Mamalyga became a national dish, equally adored by both the older and the younger generation. She is treated by foreign guests of the republic, she is present at the festive and everyday tables of each family. She is proud. Following the example of Italian polenta, it began to be made more liquid, which allows not to overload the stomach. In addition, corn flour was actively used in baking, which gives pastry and bakery products crunchiness and a unique, slightly rough texture, perfectly playing on the contrast of habitual softness and airiness. In a word, you can talk about baking with corn flour for a very long time, but it’s best to try once. We already had cookies on the blog, there is no recipe on the blog, but I constantly bake corn bread. And today I recommend strawberry pie with cornmeal for cooking and tasting. Believe me, you will want to cook this cake again and again, and not only with strawberries.
Read the article
Chocolate Banana Cake
Mom calls me some other day and says that she dreamed of a soup recipe. I almost fainted from this statement. He says that she now knows which ingredient should be put in meatballs in order to properly decorate their taste. Frankly, it’s hard to surprise me with the first dishes. As a child, my mother was not limited to a simple soup or a wrestler, her assortment was richer than you can’t tell about me now. In any incomprehensible situation, when I need to cook first or a muse or some kind of borsch: with cabbage (surprisingly, but the recipe was never found), without cabbage, with beets and beans or without. But, my mother’s statement that she came up with a new soup alone,? Having bought all the ingredients and we started magic cooking. In the cooking process, mom looked like an alchemist. She fluttered through the kitchen, breathing in aromas, trying proportions and deriving perfect taste. After some time, chicken minced meatball soup was finally ready. Giving him an hour to insist, and to all the ingredients we will unite, we removed the sample. And, I tell you really, the meatballs turned out to be the most tender and considered. I even thought that this minced meat can be taken as the basis of cutlets. And even the next day, after warming up, they will be pristine by air.
Read the article
Clafuti with apricots
This is probably the most ambiguous dessert I've tried lately. On the one hand, it resembles a sweet omelet, on the other, some kind of overexposed souffle. But, the idea that all of France and half of the world are crazy about this dessert makes us think that it is tasty. Just an amateur. I know that many people who try clafuti say that it is tasty, helpful and nutritious. But personally, my opinion, if you already eat calories, then there are many other more tasty species and pastries and desserts as such. Frankly, this is my second clafuti, the first was classic, with cherries. But, oddly enough, neither one nor the other made a proper impression on me. How not to twist, but the meaning and taste is one - or a thick pancake with a refrain or a sweet omelet. In fact, clafuti can be made from any fruit and berries, but for some reason it is especially popular with peaches, apples or pears, I think that there will be no third attempt. This is one of those desserts that either “chains” or not. They didn’t hook us, but maybe someone will have to do it.
Read the article
Sticky buns. Sticky bun
A few years ago, when the world was still normal and flying anywhere in Europe was not a problem, and travel can be planned long before they started, we were lucky to visit Italy. An amazing place on the Amalfitan coast. I wrote in great detail about our adventures on Instagram on the tag #what_ struck_in_italia_kb I can’t even believe that once I wrote so much and told so much personal... While I was looking for a tag about Italy, I even found a tag about our other travels # travel_kb How it was all a long time ago, as if in a past life... But, now is not about that. Now about beautiful Italy and the most beautiful salad, the second most popular after the capresis is the Pantsanella salad. It is believed that this is a classic Tuscany salad, but in fact, it seems to me that it is popular everywhere, because we tried it in the Campaign. Upon arrival home, I tried to repeat it, but everything was not so. I tried dozens of Runet recipes, but they were all just a variation and differed from what we tried in the local path. But, once I accidentally saw on TV the program "Toscan cuisine of Mikkela", where the presenter was preparing just this beautiful salad that we liked so much. Quickly recording all the ingredients and step-by-step preparation, I went to experiment. Indeed, the resulting salad was very similar to the one we ate there, but probably the atmosphere still played a role. Other tomatoes, no smell of the sea and that’s it. A beautiful Italian salad has turned into just a delicious summer salad that has not left our menu for more than two years.
Read the article
Peppermint Cookies
There are people with whom you cannot find a common language even after five years of forced communication, and there are people who in five days become so close that it’s scary how well they know you and how similar you are with them. Having lived in Moldova for more than thirty years, I never found that person who would honestly and heartily reveal the secret of preparing divine household placind. Everyone just says that it’s easy, but what to do? ? ? ... Just a yeast dough, divorced, rolled, twisted and baked. All as they have said the same thing to me for many years. But, nevertheless, there was one person who was not greedy for knowledge, who sincerely and heartily told and step by step showed how to prepare placards in the oven. And to say that it’s straight easy, I can’t. If you have not done this since childhood and have not absorbed your mother’s milk for the first time it will be difficult. It’s hard to mix the dough (I just don’t really like yeast dough), it’s hard to roll out. The dough is very tender and if you handle it incorrectly or gently, it will be torn. But, then, if it is worthy to go through the training stage, when the "hand is full", your placards will really be easy and quick, becoming a great option for breakfast, snack or as our dish in Moldova for any occasion of life.
Read the article
Strawberry pie in the oven
To be honest, when I saw this recipe for the first time, I thought it was an improved copy of my favorite Rosochki cookies Honestly, I don’t remember in which magazine I first came across them, but I remember that it was on the Chisinau-Prague bus. In a stack of logbooks for migrant workers among glossy pages of "fashionable life" under the heading - this recipe flaunted cooking. Several years have passed since then, I tried a lot of different cookies and rolls, and recently these buns flickered in the Instagram feed again, mind you, I don’t say cookies anymore, this time I already recognized buns in them. Then in youtube and it dawned on me. These are not cookies and these are not roses. Here is a completely different dough, it is convenient, and in my roses, even though the dough and yeast, but dry, really resembles cookies. There is caramel in these buns, but not in the "pink". And the number of nuts. In roses, nuts emphasize the taste, and in these buns the taste is built on the number of nuts. In addition, the classic recipe uses pecans. Although I cost simple Greek, or rather those who were at home in abundance. If I had almonds, or hazelnuts, I would use them. But, I had all the ingredients, except the pecan, and there was no desire to wait for a trip to the store, which is already in the conditions of emergency and self-isolation. I had to cook from what happened until the fuse disappeared and the nuts ate. It turned out not just tasty, but bombically delicious. Honestly, I rarely say that for some dish you can give the floor of the kingdom. Although I cook and try a lot of different goodies. But, for these sticky buns it’s really not a pity to sacrifice the figure. To get fat and never regret it! ! !
Read the article
Pie with asparagus
There was a time when we did not respond very well in Moldova about polenta (corn cereal). This is due to the fact that in many children passed in the village, where the first dish is Zama (such a special chicken soup), and mamalyga (poletta or corn porridge) is welded into such a " oak" porridge that can be cut with a thread. Yes, what is possible there, traditionally, no one cut the mother with a knife or plucked with a fork exclusively with a thread. The right mother is one that can be cut with a thread. They give mamalyga either with spray and sour cream or with meat tokana (such meat stew with meat, tomatoes, sweet pepper, onions and garlic). But, recently, everything has changed. Mamalyga became a national dish, equally adored by both the older and the younger generation. She is treated by foreign guests of the republic, she is present at the festive and everyday tables of each family. She is proud. Following the example of Italian polenta, it began to be made more liquid, which allows not to overload the stomach. In addition, corn flour was actively used in baking, which gives pastry and bakery products crunchiness and a unique, slightly rough texture, perfectly playing on the contrast of habitual softness and airiness. In a word, you can talk about baking with corn flour for a very long time, but it’s best to try once. We already had cookies on the blog, there is no recipe on the blog, but I constantly bake corn bread. And today I recommend strawberry pie with cornmeal for cooking and tasting. Believe me, you will want to cook this cake again and again, and not only with strawberries.
Read the article
Angel cookie
Mom calls me some other day and says that she dreamed of a soup recipe. I almost fainted from this statement. He says that she now knows which ingredient should be put in meatballs in order to properly decorate their taste. Frankly, it’s hard to surprise me with the first dishes. As a child, my mother was not limited to a simple soup or a wrestler, her assortment was richer than you can’t tell about me now. In any incomprehensible situation, when I need to cook first or a muse or some kind of borsch: with cabbage (surprisingly, but the recipe was never found), without cabbage, with beets and beans or without. But, my mother’s statement that she came up with a new soup alone,? Having bought all the ingredients and we started magic cooking. In the cooking process, mom looked like an alchemist. She fluttered through the kitchen, breathing in aromas, trying proportions and deriving perfect taste. After some time, chicken minced meatball soup was finally ready. Giving him an hour to insist, and to all the ingredients we will unite, we removed the sample. And, I tell you really, the meatballs turned out to be the most tender and considered. I even thought that this minced meat can be taken as the basis of cutlets. And even the next day, after warming up, they will be pristine by air.
Read the article
Cannelloni with minced meat with bechamel sauce
This is probably the most ambiguous dessert I've tried lately. On the one hand, it resembles a sweet omelet, on the other, some kind of overexposed souffle. But, the idea that all of France and half of the world are crazy about this dessert makes us think that it is tasty. Just an amateur. I know that many people who try clafuti say that it is tasty, helpful and nutritious. But personally, my opinion, if you already eat calories, then there are many other more tasty species and pastries and desserts as such. Frankly, this is my second clafuti, the first was classic, with cherries. But, oddly enough, neither one nor the other made a proper impression on me. How not to twist, but the meaning and taste is one - or a thick pancake with a refrain or a sweet omelet. In fact, clafuti can be made from any fruit and berries, but for some reason it is especially popular with peaches, apples or pears, I think that there will be no third attempt. This is one of those desserts that either “chains” or not. They didn’t hook us, but maybe someone will have to do it.
Read the article
Clever cake recipe step by step
A few years ago, when the world was still normal and flying anywhere in Europe was not a problem, and travel can be planned long before they started, we were lucky to visit Italy. An amazing place on the Amalfitan coast. I wrote in great detail about our adventures on Instagram on the tag #what_ struck_in_italia_kb I can’t even believe that once I wrote so much and told so much personal... While I was looking for a tag about Italy, I even found a tag about our other travels # travel_kb How it was all a long time ago, as if in a past life... But, now is not about that. Now about beautiful Italy and the most beautiful salad, the second most popular after the capresis is the Pantsanella salad. It is believed that this is a classic Tuscany salad, but in fact, it seems to me that it is popular everywhere, because we tried it in the Campaign. Upon arrival home, I tried to repeat it, but everything was not so. I tried dozens of Runet recipes, but they were all just a variation and differed from what we tried in the local path. But, once I accidentally saw on TV the program "Toscan cuisine of Mikkela", where the presenter was preparing just this beautiful salad that we liked so much. Quickly recording all the ingredients and step-by-step preparation, I went to experiment. Indeed, the resulting salad was very similar to the one we ate there, but probably the atmosphere still played a role. Other tomatoes, no smell of the sea and that’s it. A beautiful Italian salad has turned into just a delicious summer salad that has not left our menu for more than two years.
Read the article
Swimming cream brokers
There are people with whom you cannot find a common language even after five years of forced communication, and there are people who in five days become so close that it’s scary how well they know you and how similar you are with them. Having lived in Moldova for more than thirty years, I never found that person who would honestly and heartily reveal the secret of preparing divine household placind. Everyone just says that it’s easy, but what to do? ? ? ... Just a yeast dough, divorced, rolled, twisted and baked. All as they have said the same thing to me for many years. But, nevertheless, there was one person who was not greedy for knowledge, who sincerely and heartily told and step by step showed how to prepare placards in the oven. And to say that it’s straight easy, I can’t. If you have not done this since childhood and have not absorbed your mother’s milk for the first time it will be difficult. It’s hard to mix the dough (I just don’t really like yeast dough), it’s hard to roll out. The dough is very tender and if you handle it incorrectly or gently, it will be torn. But, then, if it is worthy to go through the training stage, when the "hand is full", your placards will really be easy and quick, becoming a great option for breakfast, snack or as our dish in Moldova for any occasion of life.
Read the article
Potato pancakes made of mashed potatoes
To be honest, when I saw this recipe for the first time, I thought it was an improved copy of my favorite Rosochki cookies Honestly, I don’t remember in which magazine I first came across them, but I remember that it was on the Chisinau-Prague bus. In a stack of logbooks for migrant workers among glossy pages of "fashionable life" under the heading - this recipe flaunted cooking. Several years have passed since then, I tried a lot of different cookies and rolls, and recently these buns flickered in the Instagram feed again, mind you, I don’t say cookies anymore, this time I already recognized buns in them. Then in youtube and it dawned on me. These are not cookies and these are not roses. Here is a completely different dough, it is convenient, and in my roses, even though the dough and yeast, but dry, really resembles cookies. There is caramel in these buns, but not in the "pink". And the number of nuts. In roses, nuts emphasize the taste, and in these buns the taste is built on the number of nuts. In addition, the classic recipe uses pecans. Although I cost simple Greek, or rather those who were at home in abundance. If I had almonds, or hazelnuts, I would use them. But, I had all the ingredients, except the pecan, and there was no desire to wait for a trip to the store, which is already in the conditions of emergency and self-isolation. I had to cook from what happened until the fuse disappeared and the nuts ate. It turned out not just tasty, but bombically delicious. Honestly, I rarely say that for some dish you can give the floor of the kingdom. Although I cook and try a lot of different goodies. But, for these sticky buns it’s really not a pity to sacrifice the figure. To get fat and never regret it! ! !
Read the article
Kish with spinach and cottage cheese
There was a time when we did not respond very well in Moldova about polenta (corn cereal). This is due to the fact that in many children passed in the village, where the first dish is Zama (such a special chicken soup), and mamalyga (poletta or corn porridge) is welded into such a " oak" porridge that can be cut with a thread. Yes, what is possible there, traditionally, no one cut the mother with a knife or plucked with a fork exclusively with a thread. The right mother is one that can be cut with a thread. They give mamalyga either with spray and sour cream or with meat tokana (such meat stew with meat, tomatoes, sweet pepper, onions and garlic). But, recently, everything has changed. Mamalyga became a national dish, equally adored by both the older and the younger generation. She is treated by foreign guests of the republic, she is present at the festive and everyday tables of each family. She is proud. Following the example of Italian polenta, it began to be made more liquid, which allows not to overload the stomach. In addition, corn flour was actively used in baking, which gives pastry and bakery products crunchiness and a unique, slightly rough texture, perfectly playing on the contrast of habitual softness and airiness. In a word, you can talk about baking with corn flour for a very long time, but it’s best to try once. We already had cookies on the blog, there is no recipe on the blog, but I constantly bake corn bread. And today I recommend strawberry pie with cornmeal for cooking and tasting. Believe me, you will want to cook this cake again and again, and not only with strawberries.
Read the article