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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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
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