Mujdei pufos

Lately I've been changing the recipe at home. The first time I had a bottle of mineral water by my side and I added. Then I adopted the method of preparation, giving up sour cream. I obtained a fluffy mujdei, with a more delicate consistency and taste.

Fluffy Mujdei - Recipes

1kg flour
2 sachets of dry yeast
250g sugar
500ml milk
200g melted butter
5 yolks
1 teaspoon grated salt
Grated peel of a lemon
2 free of rom
4 sachets of vanilla sugar

For the walnut filling:

250g ground walnuts
4 tablespoons milk
5 tablespoons caster sugar
2 free from Dr. Qeker rom
1 tablespoon cocoa tip

For filling with raisins:

For the cozonacii:

1 raw yolk
30ml milk

Method of preparation:

Put the walnuts in a bowl, which we grind beforehand, add cocoa, sugar, rum essences, milk and mix until smooth.

Put the raisins in a bowl, add enough water to cover them and let them soften for at least 30-45 minutes. After they have softened, we drain them in a strainer.

In a bowl put the warm milk, add the sugar, vanilla sugar sachets and mix everything until the sugar dissolves.

We prepare the mayonnaise in a bowl in which we put the following ingredients: a handful of flour, sachets of yeast and milk a few tablespoons of milk already mixed with sugar and vanilla. Mix the ingredients until a dough & # 8211 dough is formed, powder with flour and leave to rise in a warm place for 15 minutes.

Put the yolks in a bowl, add a pinch of salt and mix.

Add the grated lemon peel over the yolks and mix again until smooth.

In a large bowl, sift twice the flour that we leave warm in the evening, add the mayo that has grown in the meantime, add the yolks rubbed with salt and grated lemon peel, the milk in which we dissolved the sugar and vanilla and finally we also add rum essences.

Mix all the ingredients until you get a dough, then take in the palm of your hand a little melted butter beforehand, ATTENTION, do not pour the butter into the dough, but little by little take it in the palm and knead until you incorporate it all. Knead the dough very, very well for 30 minutes.

After we have kneaded the dough well, sprinkle a flour powder over the dough, put it on a clean cloth napkin and let the dough rise for 1 hour and a half in a warm place.

After the leavening time expired, the dough grew very nice.

Spread a thin film of oil on the work surface and turn the dough upside down. Divide the dough into 2 equal parts, for 2 cakes.

We take the dough for the walnut cake and divide it into 2 equal parts.

Take the first part of the dough, spread a sheet, sprinkle over the walnut filling and roll.

Take the second part of the dough for the walnut cake, spread a sheet, sprinkle the walnut filling and roll.

We knit the two rolls filled with walnuts and put them in a cake tray that we lined with baking paper, paper that we greased with oil.

We take the dough for the raisin cake and divide it into 2 equal parts.

Take the first part of the dough for the raisin cake, spread a sheet, sprinkle over the previously soaked raisins then drained, sprinkle a little brown sugar and roll.

Take the second part of the dough for the raisin cake, spread a sheet, sprinkle the soaked raisins over the dough, then drained, sprinkle a little brown sugar and roll.

We knit the two rolls filled with raisins and put them in a cake tray that we lined with baking paper, paper that we greased with oil.

Let the cozonacs rise for 40 minutes, in a warm place, without electricity.

After the cozonacs have risen, grease them with an egg yolk mixed with a little milk, sprinkle them with brown sugar, poppy seeds, ground walnuts, sesame seeds or we can leave them simple.

Bake the cozonacs in the preheated oven for 40-45 minutes, then take them out of the oven and cover them with a clean towel.

Mujdei with leurda simple and quick recipe

Mujdei with leurda. Recipes with leurda.
This is a delicious seasonal recipe. It is prepared quickly and can be enjoyed with vegetables or meat. Or as such on a fresh baguette.
Too bad we can only prepare mudje with leurda in the spring. I tried to freeze, but it smelled too strong, it was felt even if I used special bags.
If you also like this delicious ingredient, try the recipe and you will not be sorry.
Try the omelette recipe with leurda or potatoes with leurda sauce. I also noticed some appetizing recipes with leurda.

The best garlic sauce

When you think of a steak or a portion of french fries, a creamy and delicious garlic sauce automatically comes to mind. Mujdeiu best puts a steak on the grill and there are a lot of ways to prepare it.

Today we show you a recipe for garlic sauce inspired by oriental and Greek cuisine. Depending on the taste and how strong you want the flavor to be, you can put more or less garlic. You can also prepare the sauce in a blender, but it is ideal to mix it manually, patiently, with a wooden spoon.

  • 1 head of garlic
  • 1/2 teaspoon salt
  • 1/2 lemon
  • 150 ml oil
  • 150 g fatty yogurt or cream

Crush the garlic with a mortar and pestle. Add salt and stir until garlic is completely crushed.

Put the garlic in a bowl and start to whisk with a wooden spoon. Pour the oil into a thin thread, like mayonnaise, stirring constantly.

When you have finished incorporating the oil, squeeze the lemon juice over and incorporate. You can leave the juice like this if you like the strong taste of garlic, or you can make it lighter and creamier by adding yogurt or fresh cream.

Serve with your favorite steak, potatoes or whatever you like.

You have to see it too.

Sausages in dough. A simple recipe for fluffy dough!

There are fashionable things, but there are also eternal things! Today we will tell you how to prepare sausages in dough, which are to everyone's liking, even the most demanding tasters. In recent years, some people refuse to eat such food because they associate it with poverty. But we do not agree with this position! If you use quality sausages and a fluffy homemade dough, the result can be great.

-50 ml of refined sunflower oil

1.Mix warm milk or warm water with dry yeast and sugar in a bowl. Let them interact for 15 minutes, under a clean kitchen towel, in a warm place.

2.In 15 minutes add the salt and refined sunflower oil. Stir.

3. Gradually add the sifted flour. Initially mix with a spatula, and then knead the dough with your hands: for 5-7 minutes from the moment of incorporating the flour into it, until it becomes smooth and non-sticky.

4. Shape the dough into a ball and place it in a deep bowl, greased with a little oil. Cover it with a clean kitchen towel and leave it to rise for 1.5 hours in a warm place.

5. Divide the leavened dough into 15 equal pieces, weighing about 48 g. Shape them into balls and cover them with cling film. Let them "rest" for 15 minutes in a warm place.

6. Spread each ball of dough into a long, thin stick. Wrap it in a spiral around a sausage so that it covers it completely.

7. Place the sausages in the dough on the tray lined with baking paper. Cover them with a clean kitchen towel and let them "rest" for 15 minutes.

8. Then grease them with beaten egg, using the brush, to brown nicely.

9. Bake for 25 minutes, until golden brown, in a preheated oven at 180 ° C‌.

10. Serve the sausages in the dough while they are hot. But they remain soft and tasty even the next day. You just need to heat them a little in the microwave.

11. You can take the sausages in the dough in a package: at work, at school, on a trip. A wonderful snack!

Garlic cures

Anyone should know these ways to use garlic for therapeutic purposes:

• Small warts and cysts . The growths are rubbed well with a clove of raw garlic cut (with the cut and juicy side). The treatment is done several times a day.

• Swollen lymph nodes . Crush a clove of garlic and mix well with olive oil. The obtained paste is applied on the lymph nodes and massaged lightly.

• Ear pain, toothache . A tampon soaked in garlic juice is inserted into the ear. In case of caries, grated or crushed garlic is inserted inside the tooth or tooth decay. Or use garlic oil. Do not postpone going to the dentist! Garlic can relieve toothache, but it does not cure tooth decay.

• Deafness associated with rheumatism . Crush or grate 2 cloves of garlic and pass through a sieve or gauze. Collect the juice. Soak a piece of cotton wool or gauze in the garlic juice and put it in the ear. The treatment is done in the evening. It is left to act overnight.

• Rheumatism, arthritis . Crush 1 clove of garlic and then mix with 2 parts of camphor oil. The obtained solution rubs the painful limbs.

• Weakness, lack of vigor . The same treatment as above is recommended. It's just that this time the spine is being massaged.

• Laughs . The same treatment is applied as above, except that instead of oil you can sometimes use water mixed with clay.

• Disinfection of wounds and ulcers . Mix garlic juice (10%) with alcohol (1-2%) and rub.

• Warts, wounds. Grate a few cloves of garlic and apply to the skin as a poultice. It is left to act all night. The treatment is done for 15 days.

Unusual ways to consume garlic

Dr. Marc Bosquet says that garlic irritates the stomach when not chewed well.

Another cause of garlic intolerance is the presence of irritations or lesions in the gastric mucosa. This problem can be remedied by drinking a glass of clay water before a meal.

The author recommends 2 unique ways to consume garlic.

Garlic macerate

• put 2-4 cloves of garlic on a grater or crush and put in a glass of water
• leave overnight, and the next day mix the whole mixture in a blender or food processor
• strain and drink only water (ie garlic maceration)
• it is recommended to start with 1 clove of garlic a day, gradually increasing the dose as the body gets used to it.

Therapeutic mujdei

• Crush 1-2 cloves of garlic
• add a little finely chopped green parsley
• add olive oil and rub just like the juice
• leave to soak in the evening until the next day
• spread on bread in the morning and serve for breakfast (eg sandwiches, bruschetta, sandwiches)

Crushed garlic can also be mixed with butter. The dough obtained is spread on bread and eaten with raw vegetables.

1. Dr. Marc Bosquet, Garlic, 500 natural recipes for health and beauty, Nicol Publishing House, Bucharest, 2014, pp. 97-99
2. Ovidiu Bojor, Catrinel Perianu, Garlic, Health through Seeds, Vegetables and Fruits, Fiat Lux Publishing House, Bucharest, p. 97

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

How to make a successful MUJDEI - garlic sauce recipe

Mujdeiul is a rich, creamy and versatile garlic sauce, popular all over the world. Each country has a traditional recipe and a specific way of preparing garlic sauce. It can be used for fish, steaks, salads, pasta, pizza, and other dishes, hot or cold.

• 1 head of medium garlic
• 1 glass of oil
• 1 teaspoon of lemon juice or apple cider vinegar
• 1 pinch of salt

We open the garlic head, clean the puppies and crush (or grind) them in a bowl. Add salt and rub a little with a spoon (preferably wooden). We start to add the oil, pouring lightly, little by little, like mayonnaise. We rub continuously without changing direction, so as not to cut the sauce.

Soon we will see that the sauce begins to bind, at which point we must add vinegar or lemon juice. We continue to mix until we finish all the oil. Use less oil if you want a garlic sauce for one person or for one meal. At the end, the sauce will have 3 times the initial volume and a fluffy consistency of mayonnaise.

We can also add a few crushed walnuts to the garlic sauce, for a more crunchy and aromatic taste. The walnuts season very well with the sauce, especially when served with fish and polenta. Or we can enrich it with yogurt or cream.

Strongly flavored, garlic bulbs contain minerals, vitamins and antioxidants with significant health benefits. It contains many antioxidants such as beta-carotene, zeaxanthin and Vitamin C. The phytonutrients found in garlic have demonstrated anti-carcinogenic, anti-bacterial, anti-viral, anti-fungal, and anti-coronary artery disease properties.

95% Vitamin B6
52% Vitamin C
33% copper
21% iron
18% calcium
26% selenium
73% manganese

Garlic is one of the richest sources of potassium, iron, calcium, magnesium, zinc and selenium. Allicin is the most important active compound in garlic, largely responsible for its healing power.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Garlic sauce with tomato sauce is delicious and can even be used as a sauce for pasta or pizza, along with spices such as oregano and basil.


1 head of garlic
1/2 teaspoon coarse salt
2 tablespoons olive oil
pepper to taste
5 tablespoons peeled and chopped fresh tomato or tomato juice

Method of preparation:

Peel the garlic, cut the garlic cloves into smaller pieces and put them in a mortar or in the garlic press, then add salt over them and grind well. Transfer the crushed garlic to a bowl, then rub vigorously with a wooden spoon, dripping oil like mayonnaise. Add either fresh tomatoes, blended or tomato juice.

Mushrooms and Romanian cuisine

Mushrooms occupies an important place in Romanian kitchen, being considered a staple food during the Christmas fast and the Easter fast. Mushrooms are used successfully in all traditional Romanian dishes which are based minced meat. Stuffed peppers, sarmale and meatballs there are only a few dishes that can be cooked without meat, which is replaced by mushrooms. The taste of the dishes is delicious and the caloric content of these dishes is lower than that of meat dishes.

Our grandparents used to harvest wild mushrooms, wild mushrooms whose taste is distinct from that of growing mushrooms the aroma of forest mushrooms is very strong and the taste very intense. The period conducive to mushroom harvesting is autumn, the rains specific to the period being beneficial to their development. Many varieties of mushrooms grow in our forests, among the most appreciated being mushrooms, yellows and ghebele. According to the traditional method, the mushrooms were scalded and preserved in brine throughout the winter or were dried and stored in canvas bags, to be hydrated in cold water before cooking.

Today it is no longer necessary to go to the forest to pick mushrooms, all varieties of local mushrooms and many other varieties of cultivated mushrooms can be easily found in hypermarkets. Among the most affordable types of mushrooms in terms of price are mushrooms white champignon, brown champingnon and pleurotus mushrooms. Buying from stores authorized to sell mushrooms we have the guarantee that they come from verified sources and we avoid unpleasant situations of food poisoning.

Mushrooms are a valuable food, rich in fiber, vitamin B2, minerals, antioxidants and protein mushrooms they contain 80% water and have a low caloric value and can be easily consumed in diets. Due to the fact that they do not contain sugar, mushrooms are also recommended in the diet of diabetics. Dishes cooked with mushrooms are consistent and immediately give the feeling of satiety. Mushrooms they are consistent, harder to digest and that is why it is recommended to combine them with easily digestible foods such as potatoes and salads and eat them in the first part of the day.

Mushrooms are very popular in Romanian cuisine, being eaten canned or fresh, as main dish or gasket. Nothing tastes better than one mushroom stew with mujdei and polenta, a portion of mushroom zacusca or a fluffy pilaf rich in fragrant and fleshy mushrooms. eat mushrooms whenever you have the opportunity and you will enjoy both their special taste and the benefit of the minerals and vitamins they contain.

Here's how to make the best garlic sauce. Five simple and tasty recipes

Countless dishes are served with garlic sauce, and depending on the region in which it is prepared, the sauce can be very different. In Oltenia, vinegar and dill are often added to garlic sauce. In Transylvania, cream, vinegar and honey are added to this sauce. In Dobrogea, tomatoes and hot peppers are most often added.

As for the most important aspect, namely garlic paste, you need the following ingredients: 2 heads of garlic, 1 teaspoon of salt, 2 tablespoons of sunflower oil and a few drops of lemon juice or vinegar. First, peel the garlic, put the chopped garlic in a mortar and sprinkle with salt, and then grind until it becomes a paste. Add the oil, little by little, stirring until the whole amount is incorporated, and the mixture will get a creamy, white appearance.

For the classic garlic sauce you need: garlic paste prepared above, 300 ml. water, soda or mineral water and chopped green parsley. Prepare the garlic paste according to the instructions of the first recipe, and, after the oil has been incorporated into the garlic, slowly add the mineral water, stirring gently with a spoon, until the sauce turns white. Then sprinkle with parsley and serve with fish, meat or vegetables.

For the mustard-type mayonnaise with mustard, you need garlic paste, 1 teaspoon of mustard, 60-80 ml of oil, and 1 teaspoon of vinegar or lemon juice. When the garlic paste is ready, add the mustard and rub. Gradually add the oil, like mayonnaise, stirring until incorporated. Depending on your preferences, you can also add vinegar or lemon juice.

Here's how to make the best garlic sauce. Five simple and tasty recipes

For the garlic sauce with ripe tomatoes you need garlic paste, 4 cherry tomatoes, greens and 2 tablespoons of mineral water. Once the pasta is ready, place the fried tomatoes in a grill pan in a little oil and lightly brown on all sides. Then take the tomatoes and crush them, removing the peel. Mix the tomato pulp with the garlic paste and add a little more mineral water or olive oil, according to your preferences.

For the garlic sauce with cream you need garlic paste and 250 ml of fermented cream or fatty yogurt. When the garlic paste is prepared as indicated above, add the cream or yogurt, stirring gently, until fully incorporated and serve with vegetables, meat, or even with french fries.

Here's how to make the best garlic sauce. Five simple and tasty recipes

For the garlic sauce with greens you need the ingredients used for the classic garlic sauce, the leaves from a bunch of greens and 2 tablespoons of extra virgin olive oil. Put the leaves in the bowl of the vertical blender with two tablespoons of oil and mix until crushed. This mixture is incorporated with a spoon in the garlic paste, stirring and pouring gradually as in a classic mayonnaise until completely homogenous.