Our activity aims at introducing our local cuisine and promote "Romania on platter" in seven acts in which you are dared to guess which dish goes in which region.
Presented as bite-sized innovative appetizers, the novelty factor is all the more enticing.
With no fewer than 11 influences contributing to its food
(Turkish, Hungarian, Germanic, Greek and Slavic being the most prevalent - Romanian cuisine has been best known for its no-frills hearty fare, rich on meats, stews and sour soups, complimented by homegrown farmers' fruits and vegetables.
MOLDOVA
Moldova has a lot of traditional dishes, mostly made of meet and a variety of cereal grains.
1.First course- Ciorba de perișoare
INGREDIENTS:
4 L of water + 2 teaspoons of salt + 2-3 carrots + 1-2 parsley roots + 1 slice of celetrry root+ 2 tablespoon of oil + 1 large onion +500 ml tomato broth + meat - rice.
DIRECTIONS:
- PUT THE WATER IN THE POT
- CUT THE VEGETABLES AND PUT THEM IN THE POT
- LET THEM BOIL
- PUT SALT
- MAKE THE MEATBALLS
- AD TOMATO PASTE
- LET THEM ALL BOIL POFTA BUNA! ENJOY YOUR MEAL! BON APPETIT!
TEAM: Ilie Laura, Livadaru Alexandra, Sutic Iulia, Zaharia Jasmine
2. SECOND COURSE -tocanita de cartofi 3. Dessert-placinte cu brânză
INGREDIENTS: POTATOES + MEET+ 1 ONION + 1\2 RED BELL PEPER + 2 TEASPOONS PAPRICA + PEPER + SALT + WATER .
DIRECTIONS:
-Pell of the potatoes
-in the boiling oil we put the onion, pepper and the meet
- put the other ingredients, the potatoes and the water
- we wait until it's completely boiled and that we can eat it.
INGREDIENTS: FLOUR + YEAST + BUTTER +EGGS +MILK = SEMOLINA + SUGAR + COW CHEESE+ VANILLA ESSENCE
DIRECTIONS:
-mix 500g flour, 300ml warm milk, a pocket of yeast, 200g sugar, 3 eggs, vanilla essence and 125 melted butter.
-Make the filling: mix 500g of cow cheese, 3 eggs +3 spoons of semolina, 200g sugar and some greeted lemon pell.
-after you made the dough, cut it into 10 equal pieces and add the filling in the centre of each piece.
-place the pies in the tray and let them rinse for 10 minutes.
-let them in the oven for 40-45 min at 180'.
Dobrogea has many types of food especially fish. Dobrogea is the only region of Romania with access to the sea.
First course: Mackerel Soup (Ciorba de Macrou)
-3 pieces of mackerel
-1 carrot
-2 stalks of celery
-1 onion
-2 peppers
-2 tomatoes
-1 potato
- 2 tablespoons of rice
-1 tablespoon of tomato paste
-1 tablespoon of olive oil
-parsley
- lemon juice for sour or borscht
DOBROGEA
Second Course: | Desert: |
Mamaliga with fish | Apple pie:
FOR THE DOUGH: |
1 cup of ghee (200 gr) | 300 gr Flour |
4 cups water (1,050 ml) |160 ml Water |
1 teaspoon salt |1 small Egg |
When the water starts |1 tbs Oil
boiling add ghee eat it |1 tbs salt
with fish of your choice |1 tbs Vinegar
|
_________________________________________________________________________
Pofta buna! Afiyet olsun! Καλή όρεξη!
Good appetite!
Muntenia has all types of foods so feel free to try them all.
1. First Course - Chiftele de ciuperci cu orez
MUNTENIA
Ingredients
-1-1 potatoes;
-1-2 tablespoons of rice;
-1 bunch of green parsley;
-200g of flour; and
-salt, papper, paprika
Directions
-separately, put the rice to boil, and pass the mushrooms through the mincing machine;
-clean the onion, cut it finely and fry it in oil;
chop the parsley;
-mix all the ingredients and season the obtained mixture, then make the meatballs, which are dipped in flour and fried in hot oil.
2. Second course - Ostropel de Pui
Ingredients
-2 large onions;
-5 cloves of garlic;
-3 tablespoons of broth;
-1 teaspoon of flour;
-2 teaspoons of lemon juice;
-1 glass of white wine;
-oil, salt, pepper.
Directions
-always mix, so that it does not stick;
-after about 10 minutes, add the finely chopped onion and let it fry until it becomes glassy;
-add salt, pepper and flour, mixing quickly, so as not to form lumps;
-the broth is mixed with the wine, then, together with the lemon juice, it is poured over the chicken;
-for more sauce, add water;
-let it boil for about 20 minutes, stirring frequently;
-after the meat is cooked, add the minced garlic and leave it on the fire for another 5 minutes.
Ingredients
-3 cups of powdered sugar;
-1 envelope of vanilla sugar;
-2 eggs;
-1 cup of walnut kernels;
-butter for greasing the pan;
-1 glass of powdered sugar;
-flour, so that the dough is neither too soft not sticky.
Directions
-add the flour, little by little, until a suitable dough is made;
-spread a sheet about a finger thick and cut round shapes with the glass;
-put half a walnut kernel on each flatbread;
-grease the pan with butter, put the ships and then put them in the oven;
-when they are browned, take them out and sprinkle them with powdered sugar.
3. Dessert - Corabiele
Enjoy your meal!
Pofta Buna!
Oltenia has many traditional dishes, all of them containing Praz.
1st course: Supa crema cu praz
INGREDIENTS:
-PRAZ
-POTATOES
-CREAM
-PARSNIP
-BUTTER
-ONION
OLTENIA
First, we cut all the vegetables into small cubes then we put them in the pot with butter and oil. After that, we put some boiling water in the pot and blend all of them with the hand blender.
Main DISH: Aripioare de pui cu praz .
Ingredients: Chicken wings, tomato sauce, herbs, oil, Praz and a lot of water.
First, we wash the wings, and then we make sure there is no feather residue. then we put it in a pan with water and the sauce.
DESSERT : tarta de morcovi cu praz.
ingredients: Praz, flour, eggs, water, carrots.
Directions: first we cut the vegetables into small rolls and after that make the dough, just like any normal pie.
we put the vegetables for decor, and we put them in the oven.
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First Course
Tăiței cu pesmet si zahăr
BANAT
Ingredients
200 g pasta
1-2 tablespoons cinnamon
1 packet vanilla sugar
2 tablespoons butter or oil
80 g sugar
100 g breadcrumbs
By Stefan Rares
MAIN Course
Conopidă pane cu sos de usturoi
Ingredients
-1 cauliflower
-a few tablespoons of flour
-1 - 2 eggs, depending on the size of the cauliflower
-a few tablespoons of breadcrumbs
-oil for frying
-mustard
-8 - 10 cloves of
-garlic
-salt to taste
DESSERT
Plăcintă cu stafide și smântână
Ingredients:
-300g of pastry dough
-5 eggs
-500ml of cream
-120g of sugar
-1 orange or 1 lemon
-melted butter, to put on the sheets
Conopidă pane cu sos de usturoi
1.First, cut off the heads, separating the bunches from the common stem, and place in salted water for an hour (to remove any stray currants in the vegetables).
2.Then boil them in salted water (other than the one they were originally in).
3.Heat the frying pan with a film of oil and, when it is boiling, put in the cauliflower florets that I have salted and peppered conscientiously beforehand, then dredge in flour, egg and breadcrumbs.
4.In the pan, I turn them every so often until they get a nice golden crust, then remove them to a plate on which I've placed a paper towel to absorb the excess oil.
5.When they are cooked, place three bowls/plates next to the stove in which we put: in the first we put flour, in the second eggs that we beat well as for omelette, in the third breadcrumbs.
Tăiței cu pesmet si zahăr
Boil the pasta in salted water and drain. Put a tablespoon of butter on the heat, add the breadcrumbs and leave over medium heat stirring constantly. When it starts to change colour, turn the heat to low and fry until golden brown. Add the sugar and cinnamon and leave on the heat to melt. Strain the pasta and mix with the remaining butter. Put the breadcrumbs on top and stir gently to coat. They are good both hot and cold.
Plăcintă cu stafide si smântână
Take the pastry dough out of the freezer before at least 1 hour. Heat the oven at 180degrees. Put the melted butter on a tray and after lay the sheets on the tray and also put melted butter in between them. Separate the eggs. The yolks are mixed with the sugar and cream. Squeeze the orange or lemon and pour it into the eggs composition. The egg whites are mixed until they become a foam. The composition is poured above the sheets. The pie is putted into the oven for 40 min. and after that it is recommended to get it out of the oven, whitout getting it out of the tray. After it cools down it can be cutted in pieces and served.
1.First Course
ARDEAL
Ochiuri taranesti
Ingredients:
-2 country eggs
-500 milliliters of water
-½ teaspoon of salt
-1 tablespoon of vinegar
Directions:
.
Ingredients:
-5 sprigs of rosemary
-5 sprigs of oregano
-50 gr of butter
-50 ml olive oil
-6 cloves of garlic
-15 grams of salt
-5 grams of pepper
Directions:
3. Third Course - Papanasi prajiti
Ingredients:
-200 g flour
-1 medium egg
-50 g of sugar and 1 teaspoon baking powder (4 g)
-1 full teaspoon of grated orange peel
-1 pinch of salt and1 vanilla pod/1 packet of vanilla sugar
-500 – 600 ml of sunflower oil
2. Second Course - Muschi de vita
Directions:
Place the dough on a work surface dusted with flour, then roll it out, with a rolling pin, into a sheet about 1.5 cm thick. With a round shape of about 4 cm Ø, cut out the papanas and then, with a smaller shape, cut out the center of each papanas.
They are cooked on low heat, then we remove them on a plate lined with absorbent kitchen paper and serve the papanasi.
Pofta buna!
Enjoy your meal!
приятного аппетита!
Bon appétit!
afiyet olsun!
καλή όρεξη!
Guten Appetit!
BUCOVINA
Regional info:
Bucovina is a region located in the northern slopes of the central Eastern Carpathians,
Directions:
Local cuisine:
In great demand are the dishes made with forest mushrooms but for the three amazing dishes you will find here you won't use mushrooms!
Ingredients:
Menu:
First course: Radauteana Soup(ciorba Radauteana
-700g chicken meat
-1 carrot
-300g sour cream
-4 egg yolks
-2-3 tablespoons of vinegar
- small parsnip roots
-salt
-pepper
Take a bowl and fill it with boiling water. Cut your vegetables and insert them in a bowl along with the chicken meat. Wait for the water to form bubbles.That's when you know it's ready to take out,
Fill another bowl with cold water and add pepper, salt and leaves in it, While the ingredients are cooling off, take the parsley and cut it in pieces. Put everything in the soup. Boil the soup for 15 minutes at low heat while stirring sour cream inside. You're done!
Directions:
Ingredients:
Dessert: Sweet Corn Pie (prajitura cu malai dulce)
-700 g pork
-300 g pork breast
-300 g sausages (smoked)
-2 tablespoons of fat
-3 tablespoons of oil
-salt
Ingredients:
Cut the meat into cubes, . Add the ribs first in a saucepan with oil. When the fat pieces have browned, add the neck, thigh and the tenderloin. Cook over low heat, adding water from time to time. Fry the sausages. When the meat is done, add the sausages.. Put the meat from the pot on a plate. Serve with cheese and polenta.
Directions:
Main dish: Bucovinian stew (Tochitura Bucovineana)
Team:
Bătrânică Ioana
Rediu Alessia
Clapon Aida
Toporoceanu Rareș
-150 g wheat flour
-50 g semolina
-3 eggs
-450 g yogurt
-50 ml milk
-100 ml oil
-2 tablespoons of bakkng powder
-150 g granulated sugar
Mix in a large bowl the wheat flour. Then separate the egg whites from the yolks. In a bowl, place the yolks, granulated sugar and yoghurt, then mix the ingredients with a mixer. Gradually add both the oil and the milk. Once the ingredients have been blended, replace the mixer with a whisk and incorporate the mixture obtained.
Mix thoroughly until the ingredients have come together perfectly into a smooth mixture. Then fold the foam into the above mixture, but gradually, to give the dough an airy texture. Take a large baking tray and line it with baking paper. Then pour the mixture into it, making sure that it is evenly distributed in the tray. Place the tray in a preheated oven at 180 degrees Celsius and bake for 40 minutes. Check if it is cooked with a toothpick. Then carefully remove it from the oven. Add any toppings you like.
CONTENTS
MOLDOVA .............................................. 2
DOBROGEA ............................................. 4
MUNTENIA ............................................. 6
OLTENIA ................................................. 8
BANAT ................................................... 10
ARDEAL ................................................ 12
BUCOVINA ............................................ 14
OUR TEAM
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