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Sometimes we would like to eat something delicious and products in the shops are not satisfactory at all, because they are not natural and we do not have time to cook something very sophisticated. In this case, easy Romanian recipes can offer you some suggestions.

Here is a recipe of simple doughnuts. The ingredients necessary are 500 grams of flour, 120 grams of butter, 40 grams yeast, and 1 spoon of sugar, 1 teaspoon of rum, lemon peel, a little salt, 250 ml of milk, and two yolks.

First, you have to mix the yeast and the sugar and rub them until they get a liquid appearance, then you have to add the butter, the yolks one by one, the rum, the lemon peel, the warm milk and then the flour. Then you must let the composition grow for about 20 minutes. After that you have to stretch 2 cm thick dough, you can use a glass to detach parts of it, then let them grow again for 20 minutes.

To continue with, another easy Romanian recipe is potatoes broth. You need 600 grams potatoes, 100 grams onion, 100 grams carrots, 50 grams parsley, 100 grams celery, 50 grams oil, 1 litre borsch, 1 bunch of green parsley, 1 bunch of lovage, a little salt.

You have to chop the onion and then the verdure and heat them together in oil. Pour some water, add a little salt, then the square shaped cut potatoes and let it boil. When the potatoes are boiled, add the borsch, which was boiled separately and check if you added enough salt. At the end, you can sprinkle more verdure.

Furthermore, if your favourite dishes are based on meat, you can cook meat balls, a specific, easy Romanian recipe. You need half a kilo mince, 50 grams bread, 50 grams onion, 3 or 4 garlic cloves, 1 egg, pepper, parsley or dill, oil, salt.

You can obtain the mince using a mincing machine, out of meat, bread, after you have slightly dipped it in cold water and then you squeezed it, and the onion, which has previously been heated for 1 minute in two spoons of oil.

Add to the mince 1 egg, a little pepper, a little salt, the garlic and the minced parsley or dill, and then mix them thoroughly. Pour on a plate 1-2 spoons of flour or crust make some small balls out of the mixture and roll them over the flour or crust. Heat the pan without oil for 3-4 minutes, at medium temperature, pour 5 cm oil and fry the meatballs immediately. Hold them 10 minutes on one side, then turn them over and replace them with new ones. Keep them warm over a pot of hot water, covered with a lid.

You can serve them warm, with vegetables or salad, with beans salad, cabbage, spinach or nettles, and if you serve them cold you can add to them green pepper, tomatoes, radish, or mustard. Easy Romanian recipes are useful and delicious and you can try them whenever you want to save time.

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Popular Romanian food is made of sheep and goat milk products, which are the basis of veritable crafts, especially in the mountain areas (Bran, Sibiu, Vaideieni, Vrancea, Piatra-Neamt etc.)

Fermented ewe cheese

After curdling, the milk may be easily detached manually off the walls of the caldron and thoroughly crumbled in pea-size bits, for 10 minutes, in order to remove the whey, and then it is carefully stirred for another 5 minutes.

The next step is to add 5 litres of whey, warmed up to 40-42 C, for every 100 litres of milk in order to keep a constant 37 C temperature. Then the curd (the coagulated milk) is “gathered” carefully, for 10 minutes, with both hands in a big round conglomerate, under which a special bag is arranged. The result of work is placed on a special pot called crinta, under a small weight.

After 5 minutes, it is “broken” in egg-size pieces, and then the bag is tied and pressed for about 2 minutes. Another crumbling in pea-size bits follows, and then the bag is tied, exerting a uniform and moderate pressure for about 2 hours by using a thicker board made of beech or oak, and eventually, if necessary, a stone of a suitable size may be placed on top of it.

Regarding the clot, in the absence of the industrial solution (pepsin), the stomach of the 3-week-old sacrificed lambs is used, after adding milk and a lot of salt. After approximately 2-3 weeks, it is sectioned and the content is dissolved manually in about 2 litres of hot water and then it is filtered.

For the same purpose, the mucus of the pig stomach may be used, after being rubbed with a lot of salt, placed in a pot, covered with milk, and left for about two weeks in this condition, and then filtered and used.

Another popular Romanian food is barrel cheese, truckle cheese and cheese covered in fir-tree bark. After it has been pressed for 2 hours, the “green” or “sweet” ewe cheese is removed from the bag and it is placed for fermentation on a shelf in “ewe cheese room”, which is a dark and cool room (12-14 C during summertime).

After 10-12 hours, the ewe cheese is minced by means of a mincing machine or it is kneaded with a “raval” which is a piece of carved beech wood, 5-6 cm thick, 60-70 cm long and 18-20 cm width, transversally chopped at small distances. The kneaded cheese is introduced by pressing in truckle, blister, barrel etc., after it has been previously shaped into well-kneaded fist-size balls, so that to completely remove the air from it. After each 8-10 cm sheet, a layer of slightly salted slices of fermented ewe cheese is inserted.

Soft cow cheese is another appreciated popular Romanian food.
The butter milk, which remains after the preparation of the “sweet ewe cheese”, is boiled for about 1 hour at an 85-90 C temperature, and the precipitation of the rest of the protein takes place during this period of time.

During boiling, the whey is continuously stirred with a wooden spoon otherwise it sticks to the bottom of the caldron at gets “smoked”.

Such popular Romanian food is, first of all, healthy and quite low in calories; therefore it can be served without hesitation in diets or on any possible occasions.

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Before Christmas, there is a forty days period, during which Romanians are fasting. According to the orthodox religion, people are not allowed to eat any products, which come from animals. So no eggs, no meat, nothing of animal origin is allowed on the table.

This fasting period has exceptions, because from time to time, on certain Sundays, which are exactly determined by the calendar and the religion, Romanians can eat fish. Romanian Christmas food means that the fasting period is over. The cooking of the meat begins then, as well as the process of preserving it.

Women set aside the meat for the stuffed cabbage, the meat for the steak and the grease they will use to bake the pound cakes. There are many recipes for Romanian Christmas food, and the pound cakes are pretty interesting to bake. In some parts of Romania, prepared breads are round, because they are supposed to be like the sun and the moon. However, Romanian traditional food is similar to other European foods.

For baking Romanian traditional pound cakes you need the following ingredients: 600 g of flour, 40 g of beer yeast, 200 ml of milk, 4 eggs, 50 ml oil, 60 g butter, lemon peel, rum essence, raisins, nuts core, vanilla, sugar, salt. The yolk of an egg must be mixed with the salt and the must be kept in a warm environment.

The raisins must be cleaned, washed and let to dry. The nuts core is cleaned and crushed. Then, you must mix the beer yeast with 10 g of sugar until you get a fluid composition. After this, you must dissolve 75 ml of milk and gradually add 100 g of flour. Over this completely obtained composition, you spread flour and you let it grow at a temperature of about 35 - 40 C, until the volume is twice or three times multiplied.

In the heated milk, pour the flour by continuously stirring it. The composition resulted is left to cool down to 30 - 40 C. separately the sugar is dissolved in 250 ml of milk and the yolks are added, the lemon peel and the rum essence and vanilla.

You then mix it with the previous composition which must have grown by now and stir them. At the same time, add the rest of the flour and the butter and oil, which must be preheated at 35 - 40 C, raisins and nut core and knead until air bubbles appear and the dough does not stick to the bowl anymore.

Next step is to spread egg yolk on them after laying them in the tray and put them in the oven to bake. At first, the temperature must be low for a few minutes, then higher so that the pound cake will grow evenly. You must keep them in the oven for about 40-50 minutes. After you take the tray out of the oven, let it cool down a bit before laying them on the table and covering them with a white tissue until they are cold enough to eat.

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In general, Romanians like eating different delicious kinds of food. Here you can find authentic Romanian recipes, which are usually cooked on special occasions, or you can try them whenever you like. Therefore, you can find out two recipes: traditional cheese ball and cabbage rolls.

You know, when they want to eat something nice, Romanians do not lose time, so let us begin with the cheese ball, which can be found in the list of any authentic Romanian recipes books. This dish is ready in about one hour.

The ingredients needed are 350 grams corn flour, half of teaspoon of salt, 1 liter and a half of water, for a corn flour sauce. Then, for the stuff, you need 4 eggs, 50 grams of butter, and 300 g of cheese, preferably two different kinds. Here we have to mention that the best types of cheese for this dish are bellows cheese (branza de burduf) and a kind of salty cheese called “telemea”.

First, you have to cook a quite soft corn flour sauce and boil the eggs. Meanwhile, you must have available an earthen pot, which is a symbol of authentic Romanian recipes. In order to obtain the best outcome you have to keep this pot in cold water for 15 minutes, and then rub it with plenty of butter, so that the cheese ball will not stick to the pot.

When the corn flour sauce is ready, you can pour a third of it into the pot, and put on its top the bellows cheese after you have flaked it using a fork, a little butter (about 1 teaspoon) and two halves of eggs. Then cover it with another third of corn flour sauce, and then put the salty cheese on it, together with the other two eggs and finally the last layer of corn flour sauce.

To continue, cabbage rolls are famous too in the list of authentic Romanian recipes. It is true that it takes you about half of hour to prepare them, and if you want to cook them in the oven, you can spend with them one hour and a half.

The ingredients you need are 1 kilo mince, 2 medium sized onions, a bunch of verdure, 200 grams rice, 2 spoons tomato paste, 1 teaspoon of salt, half a teaspoon of pepper, 2 leaves of laurel, 1 hot pepper, medium sized sauerkraut (which you should keep in water in order to make it release salt, two hours before). You can also use raw cabbage, but you have to scald it first.

As far as equipment is concerned, you need specific kitchen utensils and a Romanian earthen pot. Besides, as home appliances, you can use the cooker, which of course must have an oven, kitchen robot or mince maker. Hack meat using a kitchen robot or a mince maker. Mix the mince with the rice, the chopped onion, the verdure, after you minced it too using a knife, tomato paste, salt and pepper. Then you have to choose cabbage leaves and put the mixture onto them and roll them.

These two authentic Romanian recipes are an expression of Romanian essential jobs in the past, which were shepherd and rich farmer, who used to enjoy eating, drinking a little natural wine or brandy and then telling jokes and feeling great.

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When there’s snow on the ground and the air is crisp outside, candymaking is more fun than usual. That’s why so many of us make so much candy around Christmas time. Even the words “Christmas candy” have a magical quality. Candied popcorn wreaths and stars, Santa Claus lollipops, candy canes, and the fascinating colored and shaped marzipan dainties belong to the Christmas season.

But your Christmas candymaking will not be confined to these seasonal specialties alone. Winter weather gives the candymaker her best break for all her favorite candies. Everything turns out right when the humidity is down and the weather is cool. So make all your best varieties for Christmas and New Year, not just for the family but to pack in boxes or tins to give to fortunate friends.

The winter season also brings the sweetest day of all - St. Valentine’s Day - which would not be the same without candy. For this holiday dedicated to lovers, make your favorite candies in heart shapes, out of pink fondant or bright-red hard candy or clear-cerise jelly candies. For the children, make anise-flavored lollipops decorated with icing hearts pierced with arrows. And for That Special Person, assemble an array of luscious chocolates and bonbons, add samples of your other favorites and pack it in a red-satin heart box.

Basic fondant is one of the simplest of candies. Sugar and water alone will make a passable fondant if all precautions are taken to keep it from sugaring. But to ensure success a small amount of acid or corn syrup is nearly always added. Cream of tartar is used in most fondant recipes but if you find you have none on your shelf when you start to make fondant you can substitute a half teaspoon of lemon juice or two tablespoons of corn syrup in place of an eighth of a teaspoon of cream of tartar.

Fondant must be aged or mellowed for most purposes. Often an hour is long enough, but check the recipe you want to make so you’re not disappointed to find that you cannot finish your candy until the next day.

BASIC FONDANT

2 cups sugar, 3/4 cup boiling water, 1/8 teaspoon cream of tartar

Measure 2 cups sugar and 3/4 cup boiling water into a 2-quart saucepan. Blend with a wooden spoon, and place over low heat, stirring continuously until the mixture begins to dissolve. Continue stirring until the mixture boils, then add 1/8 teaspoon cream of tartar. Cover for 3 minutes so that steam may wash down and melt any sugar crystals on sides of the pan.

Uncover and put in your candy thermometer. With a fork wrapped with muslin and moistened in warm water wash off any further sugar crystals that form during cooking. Or you can use a moistened pastry brush. Always use an upward movement. Boil without stirring over medium-high heat until the thermometer registers 238 degrees Celsius.

Remove from heat, being careful not to jar the pan, and let stand until all bubbles have disappeared. Pour carefully onto a marble slab or a large tray or platter that has been moistened and cooled in the refrigerator, so that the fondant may cool as quickly as possible.

Pour only what leaves the pan easily. Do not scrape sides of pan or shake out remaining candy. When it feels only slightly warm to the touch (about 110 degrees Celsius), work the candy over and over with a scraping and folding method using a wooden paddle or a spatula. As the candy thickens it becomes opaque and when finished it forms a hard crumbly white mass, and can no longer be worked with the paddle.

At this point kneading it with the hands brings about the desired softness and the candy is ready to be ripened for chocolate centers, bonbons or mint patties. Cover with a damp cloth and store in a jar at room temperature. Flavoring and coloring are added after the fondant is ripened. For bonbons and mint patties fondant should be used after two days of ripening.

Enjoy!

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Candy making is generally so simple that any school girl or boy may concoct for themselves or friends the finest of candies at very little expense. Below are hints on tools needed and other generalities to make candy making even easier.

Candy Maker’s Tools

Unless one intends to make candy to sell, or on an unusually large scale, no large assortment of tools is necessary. In these days most kitchens contain everything in the line of tools that are absolutely indispensable, but a few suggestions along these lines will not come amiss.

For use in boiling sugar a granite kettle is the best, but those made of brass, copper, or tin may be used.

Candy tongs and candy dippers, although not an absolutely necessary adjunct, are, nevertheless, very handy; but if not convenient an ordinary silver fork and spoon will answer the purpose. Wooden paddles or spoons are the best for stirring. Oiled or waxed paper should always be on hand and freely used.

On the judicious use of flavorings, flavors are used in many varieties of candy. If it were not for flavors there would be but few varieties. It is essential, therefore, that the amateur learn to make the different flavors. Of course, like everything else, they may be purchased, but there is special joy in concocting them yourself. Here are a few flavorings which are simple to make.

Almond Flavoring

Shell the almonds, scald them in hot water. Scrape off the skin, and chop and mash them, adding a few drops of lemon juice, and strain through a cheese-cloth. The juice is called “essence” or “milk of almond”, and the pulp is called “almond paste”. Either one may be used for flavoring purposes, but the paste is used the most.

Artificial almond flavoring is made by crushing kernels of peach stones and soaking the pulp in deodorized alcohol, and then straining.

Coffee Flavoring

Take two ounces of ground Mocha and Java mixed and over it pour a half-cupful of boiling water; let it stand until the water gets warm, then strain and bottle.

Another way to make this flavor is to use the same quality and quantity of coffee and infuse it in a half-cupful of deodorized alcohol.

Curacao Flavoring

To an ounce of essence of orange add two drops of essence of cinnamon.

Lemon Flavoring

Take a three-ounce bottle of deodorized alcohol and fill the bottle up with small pieces of lemon rind, cork the bottle tightly, and set it in a warm place for a week. It will then be ready for use.

Further Hints to Candy Makers

One of the best ways to test candy is to hold the hand in ice water until the hand is cold, then plunge a finger into the boiling syrup and immediately plunge the hand back into the ice water. Do this quickly and there is no danger of burning the finger.

When sugar and water are put over a fire, stir it until the sugar dissolves. Don’t stir the syrup after the sugar has dissolved.

In order to avoid granulation of the sugar, keep the sides of the kettle free from the crystals that form.

Do not subject the kettle to a jar or disturb the candy any more than can be avoided when pouring it, or partial granulation may result.

If granulation takes place, the syrup may boiled again after adding more water to it.

This however, affects its quality, and it is best to add a little butter to it and use it for sugar taffy.

Buttering the sides of the kettle will prevent the syrup from boiling over; the butter will also act as a sort of preventative for the sugar graining.

When melting fondant stir it constantly. If the melted fondant is too thick add water to it, one drop at a time. Be careful not to add too much. Melted fondant that is too thin for dipping. Add flavors just before taking the candy from the fire or after it has been taken off. Don’t cool candy in a refrigerator. Keep candy in airtight boxes.

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