impotence
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
Dog with chicken and vegetables
Not a recipe, but a challenge. Once upon a time there was one box in my kitchen with a mixture for baking the profiles of Dr. Etker. She lived for a long time, but until the expiration date it was still long. But, I’m so tired of this box that I decided to finally utilize its contents. In addition to the test, there was chocolate and cream for filling. But, naturally, I decided to start with the profiterolic themselves. After carefully reading the instructions and preparing the dough, I seated the beautiful balls on a baking sheet, which in half an hour promised to become delicious cakes. But, when I took them out of the oven, in just five minutes, blush, balloons turned into mini pancakes. As I was upset, I know one thing, and my husband, who knows how to support in difficult times, said that they went down because I put them in the oven. Frankly, for me it sounded like a challenge, it became so insulting to me that, without leaving the kitchen, I took out the necessary ingredients for a custard test and decided to prove to my husband that the problem was not in me, but in a finished mixture of incomprehensible ingredients. Indeed, after half an hour we had beautiful hollow rings for which it was only possible to weld cream. Then I got a choice, or use a box mixture or weld a proven custard. I chose the second. It turned out very tasty. If you repeat my recipe, I promise you that you will succeed the first time and you will remain satisfied with yourself and the resulting dessert.
Read the article
Cheremsha. Simple meat 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
Peppermint Cookies
If you have been to Moldova and have not tried our famous babe nyagre dessert, consider that you have never been here at all. I lived here for 34 years before I could try it. To be honest, I heard a lot about him, but none of my friends somehow treated me (I just boasted and contemptuously wondered that we had not tried it, living here for so many years). In institutions, I always preferred classics or something European. But, once we were in the same cafe at a traditional Moldavian dinner, and there we served this famous dessert throughout the country. I still remember my surprise from how everyone admired him. After that, there were a few more tastings in different restaurants, from different cooks, but still this dessert seemed strange to me. No, it's delicious, but strange to me. And so, this year, one of my friends, sitting in quarantine, decided to intrigue me and said: I am preparing one tasty little thing, if I succeed, I will treat you. You check it out... And really, in the evening she came to us with a plate full of dessert babe nyagre. Honestly, I almost fainted. I could expect everything, but not that. Although what I could expect from a person who has almost all the home menu is Romanian cuisine, and one dish tastes better than the other. By the way, she taught us how to cook real Moldovan placards and Romanian donuts dad! But, this time the unexpected really happened, magic happened. My husband and I did not eat this dessert, but simply "dare" from the plate. Surprisingly, after the fourth or fifth tasting, I finally liked the most famous Moldavian dessert. Probably in the hands and plate of my girlfriend, magic and magic took place. I was so enthusiastic that I asked her to teach me too. And now I share the recipe with you on my blog and leave it, of course, for myself. To at any moment when we want to repeat it once or twice and get a great result! P.S. everyone scares the incredible complexity of the cooking process. Do not believe everyone is lying! It is prepared easily and not as long as many tell. The price is full
Read the article
Kish with spinach and cottage cheese
There are days when there is absolutely no time for anything. There are days when laziness attacks and do not want to stand by the stove. On such days, you can try to order food from some institution, or you can make an effort on yourself and make a terrific delicious cake a la pizza, which no one will ever give you. Because this cake is pure improvisation from what was in the refrigerator, but to taste it is not inferior to the Michelin baking. The longest thing about this recipe is to unfreeze the dough, and if there is a microwave, then this process will take only a few minutes. Wait longer until everything is ready. Another nuance that this cake is still seasonal. Because there is asparagus in it, but I think that it can be replaced with green beans, for example, or instead put mushrooms or broccoli in general. I give you an idea that for the first time you can repeat or show a fantasy to plunge into the pool of experiments.
Read the article
Sticky buns. Sticky bun
Before, it seemed to me that Pan-Asian-style dishes are something incredibly complex and long in preparation. These recipes require special skills and expensive, rare ingredients. But, once deciding to try out one recipe, we could no longer be stopped. We began to try and experiment. I realized that nobody tastes better than me and will feed me anywhere. We tried the same noodles in a Chinese restaurant, but to be honest, it seemed to me "flat.". Too much they adapt their dishes. Neither you have a normal amount of ginger, nor a string, nothing... We have been to an Asian restaurant, and I will honestly say that I came to the conclusion that you can go there exclusively for rolls. Everything else (personal for me) does not reach the ideal. As for our experiments, most of all we fell in love with noodles with vegetables, just today we will prepare it. And fried rice with shrimp and pineapple. This is really a bomb in your kitchen. If you don’t get too lazy, and one day cook it, believe me, your love of Pan-Asian recipes will never fade away! ! !
Read the article
Input
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impotence
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
Dog with chicken and vegetables
Not a recipe, but a challenge. Once upon a time there was one box in my kitchen with a mixture for baking the profiles of Dr. Etker. She lived for a long time, but until the expiration date it was still long. But, I’m so tired of this box that I decided to finally utilize its contents. In addition to the test, there was chocolate and cream for filling. But, naturally, I decided to start with the profiterolic themselves. After carefully reading the instructions and preparing the dough, I seated the beautiful balls on a baking sheet, which in half an hour promised to become delicious cakes. But, when I took them out of the oven, in just five minutes, blush, balloons turned into mini pancakes. As I was upset, I know one thing, and my husband, who knows how to support in difficult times, said that they went down because I put them in the oven. Frankly, for me it sounded like a challenge, it became so insulting to me that, without leaving the kitchen, I took out the necessary ingredients for a custard test and decided to prove to my husband that the problem was not in me, but in a finished mixture of incomprehensible ingredients. Indeed, after half an hour we had beautiful hollow rings for which it was only possible to weld cream. Then I got a choice, or use a box mixture or weld a proven custard. I chose the second. It turned out very tasty. If you repeat my recipe, I promise you that you will succeed the first time and you will remain satisfied with yourself and the resulting dessert.
Read the article
Cheremsha. Simple meat 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
Peppermint Cookies
If you have been to Moldova and have not tried our famous babe nyagre dessert, consider that you have never been here at all. I lived here for 34 years before I could try it. To be honest, I heard a lot about him, but none of my friends somehow treated me (I just boasted and contemptuously wondered that we had not tried it, living here for so many years). In institutions, I always preferred classics or something European. But, once we were in the same cafe at a traditional Moldavian dinner, and there we served this famous dessert throughout the country. I still remember my surprise from how everyone admired him. After that, there were a few more tastings in different restaurants, from different cooks, but still this dessert seemed strange to me. No, it's delicious, but strange to me. And so, this year, one of my friends, sitting in quarantine, decided to intrigue me and said: I am preparing one tasty little thing, if I succeed, I will treat you. You check it out... And really, in the evening she came to us with a plate full of dessert babe nyagre. Honestly, I almost fainted. I could expect everything, but not that. Although what I could expect from a person who has almost all the home menu is Romanian cuisine, and one dish tastes better than the other. By the way, she taught us how to cook real Moldovan placards and Romanian donuts dad! But, this time the unexpected really happened, magic happened. My husband and I did not eat this dessert, but simply "dare" from the plate. Surprisingly, after the fourth or fifth tasting, I finally liked the most famous Moldavian dessert. Probably in the hands and plate of my girlfriend, magic and magic took place. I was so enthusiastic that I asked her to teach me too. And now I share the recipe with you on my blog and leave it, of course, for myself. To at any moment when we want to repeat it once or twice and get a great result! P.S. everyone scares the incredible complexity of the cooking process. Do not believe everyone is lying! It is prepared easily and not as long as many tell. The price is full
Read the article
Kish with spinach and cottage cheese
There are days when there is absolutely no time for anything. There are days when laziness attacks and do not want to stand by the stove. On such days, you can try to order food from some institution, or you can make an effort on yourself and make a terrific delicious cake a la pizza, which no one will ever give you. Because this cake is pure improvisation from what was in the refrigerator, but to taste it is not inferior to the Michelin baking. The longest thing about this recipe is to unfreeze the dough, and if there is a microwave, then this process will take only a few minutes. Wait longer until everything is ready. Another nuance that this cake is still seasonal. Because there is asparagus in it, but I think that it can be replaced with green beans, for example, or instead put mushrooms or broccoli in general. I give you an idea that for the first time you can repeat or show a fantasy to plunge into the pool of experiments.
Read the article
Sticky buns. Sticky bun
Before, it seemed to me that Pan-Asian-style dishes are something incredibly complex and long in preparation. These recipes require special skills and expensive, rare ingredients. But, once deciding to try out one recipe, we could no longer be stopped. We began to try and experiment. I realized that nobody tastes better than me and will feed me anywhere. We tried the same noodles in a Chinese restaurant, but to be honest, it seemed to me "flat.". Too much they adapt their dishes. Neither you have a normal amount of ginger, nor a string, nothing... We have been to an Asian restaurant, and I will honestly say that I came to the conclusion that you can go there exclusively for rolls. Everything else (personal for me) does not reach the ideal. As for our experiments, most of all we fell in love with noodles with vegetables, just today we will prepare it. And fried rice with shrimp and pineapple. This is really a bomb in your kitchen. If you don’t get too lazy, and one day cook it, believe me, your love of Pan-Asian recipes will never fade away! ! !
Read the article
Input
Input
Angel cookie
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
Chicken liver paste with onions
Not a recipe, but a challenge. Once upon a time there was one box in my kitchen with a mixture for baking the profiles of Dr. Etker. She lived for a long time, but until the expiration date it was still long. But, I’m so tired of this box that I decided to finally utilize its contents. In addition to the test, there was chocolate and cream for filling. But, naturally, I decided to start with the profiterolic themselves. After carefully reading the instructions and preparing the dough, I seated the beautiful balls on a baking sheet, which in half an hour promised to become delicious cakes. But, when I took them out of the oven, in just five minutes, blush, balloons turned into mini pancakes. As I was upset, I know one thing, and my husband, who knows how to support in difficult times, said that they went down because I put them in the oven. Frankly, for me it sounded like a challenge, it became so insulting to me that, without leaving the kitchen, I took out the necessary ingredients for a custard test and decided to prove to my husband that the problem was not in me, but in a finished mixture of incomprehensible ingredients. Indeed, after half an hour we had beautiful hollow rings for which it was only possible to weld cream. Then I got a choice, or use a box mixture or weld a proven custard. I chose the second. It turned out very tasty. If you repeat my recipe, I promise you that you will succeed the first time and you will remain satisfied with yourself and the resulting dessert.
Read the article
Strawberry pie in the oven
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
Swimming cream brokers
If you have been to Moldova and have not tried our famous babe nyagre dessert, consider that you have never been here at all. I lived here for 34 years before I could try it. To be honest, I heard a lot about him, but none of my friends somehow treated me (I just boasted and contemptuously wondered that we had not tried it, living here for so many years). In institutions, I always preferred classics or something European. But, once we were in the same cafe at a traditional Moldavian dinner, and there we served this famous dessert throughout the country. I still remember my surprise from how everyone admired him. After that, there were a few more tastings in different restaurants, from different cooks, but still this dessert seemed strange to me. No, it's delicious, but strange to me. And so, this year, one of my friends, sitting in quarantine, decided to intrigue me and said: I am preparing one tasty little thing, if I succeed, I will treat you. You check it out... And really, in the evening she came to us with a plate full of dessert babe nyagre. Honestly, I almost fainted. I could expect everything, but not that. Although what I could expect from a person who has almost all the home menu is Romanian cuisine, and one dish tastes better than the other. By the way, she taught us how to cook real Moldovan placards and Romanian donuts dad! But, this time the unexpected really happened, magic happened. My husband and I did not eat this dessert, but simply "dare" from the plate. Surprisingly, after the fourth or fifth tasting, I finally liked the most famous Moldavian dessert. Probably in the hands and plate of my girlfriend, magic and magic took place. I was so enthusiastic that I asked her to teach me too. And now I share the recipe with you on my blog and leave it, of course, for myself. To at any moment when we want to repeat it once or twice and get a great result! P.S. everyone scares the incredible complexity of the cooking process. Do not believe everyone is lying! It is prepared easily and not as long as many tell. The price is full
Read the article
Curly soup with egg
There are days when there is absolutely no time for anything. There are days when laziness attacks and do not want to stand by the stove. On such days, you can try to order food from some institution, or you can make an effort on yourself and make a terrific delicious cake a la pizza, which no one will ever give you. Because this cake is pure improvisation from what was in the refrigerator, but to taste it is not inferior to the Michelin baking. The longest thing about this recipe is to unfreeze the dough, and if there is a microwave, then this process will take only a few minutes. Wait longer until everything is ready. Another nuance that this cake is still seasonal. Because there is asparagus in it, but I think that it can be replaced with green beans, for example, or instead put mushrooms or broccoli in general. I give you an idea that for the first time you can repeat or show a fantasy to plunge into the pool of experiments.
Read the article
Potato pancakes made of mashed potatoes
Before, it seemed to me that Pan-Asian-style dishes are something incredibly complex and long in preparation. These recipes require special skills and expensive, rare ingredients. But, once deciding to try out one recipe, we could no longer be stopped. We began to try and experiment. I realized that nobody tastes better than me and will feed me anywhere. We tried the same noodles in a Chinese restaurant, but to be honest, it seemed to me "flat.". Too much they adapt their dishes. Neither you have a normal amount of ginger, nor a string, nothing... We have been to an Asian restaurant, and I will honestly say that I came to the conclusion that you can go there exclusively for rolls. Everything else (personal for me) does not reach the ideal. As for our experiments, most of all we fell in love with noodles with vegetables, just today we will prepare it. And fried rice with shrimp and pineapple. This is really a bomb in your kitchen. If you don’t get too lazy, and one day cook it, believe me, your love of Pan-Asian recipes will never fade away! ! !
Read the article
Clever cake recipe step by step
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
Marinated Cheremsha
Not a recipe, but a challenge. Once upon a time there was one box in my kitchen with a mixture for baking the profiles of Dr. Etker. She lived for a long time, but until the expiration date it was still long. But, I’m so tired of this box that I decided to finally utilize its contents. In addition to the test, there was chocolate and cream for filling. But, naturally, I decided to start with the profiterolic themselves. After carefully reading the instructions and preparing the dough, I seated the beautiful balls on a baking sheet, which in half an hour promised to become delicious cakes. But, when I took them out of the oven, in just five minutes, blush, balloons turned into mini pancakes. As I was upset, I know one thing, and my husband, who knows how to support in difficult times, said that they went down because I put them in the oven. Frankly, for me it sounded like a challenge, it became so insulting to me that, without leaving the kitchen, I took out the necessary ingredients for a custard test and decided to prove to my husband that the problem was not in me, but in a finished mixture of incomprehensible ingredients. Indeed, after half an hour we had beautiful hollow rings for which it was only possible to weld cream. Then I got a choice, or use a box mixture or weld a proven custard. I chose the second. It turned out very tasty. If you repeat my recipe, I promise you that you will succeed the first time and you will remain satisfied with yourself and the resulting dessert.
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