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Italian salami croissants

Italian salami croissants

We put the flour in a bowl, in the middle we make a hole where we put the yeast dissolved with the sugar in hot milk, a pinch of salt, 2 eggs and the oil. Knead a dough and let it double in volume when hot.

Spread a sheet of dough with the rolling pin and cut suitable triangles and place a piece of Italian salami on each triangle, then roll the dough from the base to the tops, giving the shape of a horn. Grease with beaten egg with salt and pepper. Line the oven tray with baking paper, place the croissants and let it brown for 25 minutes. Enjoy!


Raw-Dried pork salami

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Product Details

Validity on delivery: Minimum 4 days

Dried raw salami only from pork and spices brought from Italy.

Product made with passion according to established and secret recipes of the Italians, matured for 2 months at controlled temperature and humidity.

A traditional Italian salami as you ate on your travels in Italy, made in Cluj.

Information

ingredients: pork 80%, bacon 20%, nitrite salt, pepper, spices.

Producer CARMANGERIA PASINI

Carmangeria Pasini offers raw dried and fresh products (salamis and sausages known as salsiccia), prepared with passion according to the established and secret recipes of the Italians.
It is founded by Simi, a skilled butcher from the Cluj area who learned the technique of producing these specialties during many years working in Italy, exactly in this field. Only meat and natural ingredients are used in the manufacturing process, the spices being brought from Italy. The products come from 100% Romanian meat, subjected to all mandatory sanitary-veterinary tests, later ennobled with molds beneficial to human consumption. The preparation of the products is based on traditional and natural methods. The dried raw salami reaches maturity in at least 2 months, during which time it rests in a specially arranged room where temperature and humidity are controlled. The membrane of the products is natural, as are all the ingredients. Vitamin C is used to preserve the products, which makes the products have a 100% natural percentage.


Italian sponge cake "12 tablespoons"!

Today we present to you, dear lover of delicious dishes, the secret of preparing the Italian sponge cake "12 tablespoons". With quality products and the right proportions, you will get a delicious, fluffy, soft and airy sponge cake. Even if it is the simplest recipe, which is very easy and quick to prepare, you get a fascinating dessert. If desired, you can decorate the dessert with powdered sugar or icing to taste. Enjoy your loved ones with a dessert that deserves all the praise.

INGREDIENTS

& # 8211 12 tablespoons vegetable oil

& # 8211 12 tablespoons full of sifted flour

METHOD OF PREPARATION

1. Break 3 eggs into a bowl, then add the sugar and 1 pinch of salt. Beat the ingredients, using the mixer, for 2-3 minutes, until you get a fluffy, white mass.

2. Add the vegetable oil, milk, then the juice and lemon peel to the bowl of beaten eggs. Homogenize the ingredients, using the mixer.

3. Then add the sifted flour and baking powder to the bowl with the homogenized ingredients. Homogenize the dough using a spatula.

4. Wallpaper a removable baking sheet with paper (diameter 20 x 22 cm), then pour the resulting dough. Gently shake the baking tin. This will make the dough even and you will avoid air bubbles inside.

5. Bake in the preheated oven at 180 ° C for about 25-30 minutes. Baking time depends on each oven. Place the appetizing, brown top on a plate. If desired, decorate it with powdered sugar or icing to taste.


What ingredients do we use for the recipe for fluffy croissants (with shit and halva)?

  • 400 g of halva
  • assorted shit
  • 1 kg of flour 000
  • 600 ml of hot water / vegetable milk / fruit juice
  • 200 g of sugar
  • 100 ml of oil
  • 14 g of dry yeast (or 40 g of fresh yeast)
  • lemon or orange peel
  • vanilla, rum or other essence
  • turmeric
  • 1 teaspoon grated salt

How do we prepare the recipe for fluffy croissants from leavened dough, with shit and halva?

Make a lump in the middle of the flour and put the dry yeast, if you use fresh yeast, dissolve it first in a little warm water.

Mix lightly, add sugar, orange peel or lemon, add a teaspoon of turmeric (enough to color the dough a little), plus a teaspoon of salt.

Pour the liquid, not all of it, we will add it gradually, depending on how much flour it requires. We can knead by hand or by robot.

Add the oil little by little, the oil hardens the dough, we will not put too much oil.

Bring the dough from the edge of the bowl in which we knead to the middle.

Knead the dough for 10 minutes, cover it with a napkin, leave it warm. After 30 minutes we knead it again.

Fluffy croissants of leavened dough, with halva, fasting recipe

Grease the table and hands with oil, put the dough on the table and knead it, bring the dough from the edge to the middle. We toss the dough 10-20 times with the table, this way the dough relaxes and will soften.

Let it grow warm for half an hour, then knead it for the third time for 5 minutes. Kneaded 3 times, we will get a lightly puffed dough, very fluffy.

We leave it to ferment for another 1-2 hours, we let it grow freely.

We cut the dough into pieces, we will get around 20-24 croissants, depending on their size. We make triangles, put a piece of halva or shit, coat it with dough, then twist it and give it a beautiful croissant shape. You can see more clearly in the video recipe how to make fasting horns.

I recommend the goodies from Feleacul, they have a diversified range of both shit and halva. As for the shit, you can choose between cocoa shit, with fruit, they have fresh, tasty products, at decent prices. If it is halva, you can choose between the superior halva, with cranberries and cocoa, with raisins and cocoa or just with cocoa.

I used both halva and shit from Feleacul, the products are quality, you can see in this recipe what goodies you can prepare using their products, whether you want to make a fasting preparation or a sweet one.

Place the croissants in the sheet lined with baking paper, let them rise for 20 minutes.

After fermentation, grease the croissants with water, this way they will grow nicely, the peel will be thin and will not crack during baking.

Baking fluffy fasting croissants with halva and shit

Preheat the oven to 160 degrees Celsius, leave them for 10 minutes, then increase the heat to 170 degrees Celsius. Baking will take about 40-50 minutes.

After baking we will grease the croissants with a syrup made of water and sugar or you can powder them with vanilla flour sugar, as you wish.

I invite you to participate in the contest in which you can win one of the consistent prizes offered by your friends from Feleacul.

That's all, we can enjoy fasting croissants with halva or shit, they are easy to make and some wonders come out. I leave below the recipe for fluffy fasting croissants, to see closely how I prepare them:

I invite you to try the recipe. Good appetite! & # 128578

Recipes with Gina Bradea & raquo Recipes & raquo Fluffy leavened croissants with halva, fasting recipe


Caponata sandwich with salami

The ingredient used for this week's recipes?

Salami with peasant ham from ELITâ & # x20AC; & # x2122;

The recipes we offer you? Two recipes for family breakfast:

CAPONATA SANDWICH WITH SALAM - recipe cooked with love by Don Baxter.

CHECK FOR BREAKFAST - recipe proposed by Teo

I let Mr. Don tell you more about Caponata Sandwich recipe with salami and I come back the next days with the quick and economical recipe for Chec for breakfast!

Salmon caponata sandwich - Everything you need to know about the recipe

  • Caponata is a recipe originating in southern Italy, an economical recipe, made with vegetables that every housewife had at hand. Season with a little vinegar and sugar to taste, so as to result in a salad similar to our zacusca, but with a sweet-sour taste.
  • In Italy there are over 36 variants of the Caponata recipe, precisely because everyone adapts it according to the vegetables that are in season or that he has in the fridge. What is certain is that winds and tomatoes are present in all variants of Caponata.

  • We will use for our version of Caponata game, pumpkin, pepper, parsley, onion and garlic, diced tomatoes in our own juice. A teaspoon of apple cider vinegar and a teaspoon of sugar are enough to give the specific sweet-sour taste.
  • In the chapter "salamis" we will use ELIT peasant ham salami. This is one of the most appreciated products of the Elit brand and is perfect for sandwiches, omelets, pizza, salads or various appetizers. they have a long tradition, they are dedicated to gourmets and Romanians who appreciate high quality meat products, made according to well-preserved traditional recipes. All ELIT products complies with strict food safety standards.

Ingredients for 4 servings of Caponata Sandwich with salami:

  • 300g Elite peasant ham salami
  • 2 tablespoons olive oil
  • a medium eggplant
  • a medium zucchini
  • a capsicum pepper
  • a small white onion
  • 150g diced tomatoes in own juice
  • 2 cloves garlic
  • a teaspoon of apple cider vinegar
  • a teaspoon of sugar
  • salt and pepper to taste
  • 2 teaspoons mix of herbs (basil, oregano, thyme, rosemary)
  • 6 slices of your favorite bread

We cut the vegetables very finely. Heat the olive oil in a pan. Add the vegetables and 2 tablespoons of water. Heat everything over medium heat, 15-20 minutes or until the vegetables are soft. Remove from the heat, add the tomatoes, herbs, salt, pepper, vinegar, sugar. We adjust the taste according to our preferences. Let the sauce boil, then add the finely chopped green parsley.

All we have to do is assemble the sandwiches and enjoy the absolutely special taste! A generous layer of caponata, slices of salami with ham and, why not, we can also add a layer of natural cheese cream, which gives an extra "creaminess" & # x2665


New potatoes with butter and dill

Choose new potatoes as small as possible, put them in a bowl of lukewarm water for 5 minutes. Clean them. If some potatoes are larger, cut them in halves or quarters. Wash and drain on an absorbent napkin.

Put them in a pot of water and half a teaspoon of salt. Let them boil for only half, 15-20 minutes. Drain the water in which they boiled and pour them into a baking tray. Add the butter cubes and sprinkle with pepper. Mix lightly with a wooden spoon to cover all the potatoes with a layer of butter.

Put them in the well-heated oven and bake them over high heat until they brown nicely, about 20 minutes.

Take them out of the oven and immediately sprinkle finely chopped dill and green parsley on top. Serve immediately with seasonal salads and sour cream or yogurt sauce.


Street protests to improve working conditions

Following the death, about 300 trade unionists took to the streets at Palazzo Lombardia in Milan to "stop the massacre at work". The unionists asked the employers, in the future, for concrete actions to prevent accidents and deaths at work.

& # 8222Romanian is the eighth victim in the last month, only in our region & # 8221, the trade unionists from Lombardy explained.

& # 8222Political will is needed to ensure health and safety at work. "The resources are there, but they are late to be put into practice and we continue to count the dead", said one of the trade unionists.

Politicians must take responsibility, putting investment first in safety. Then there is the issue of work organization, which is up to the companies. Employers must ensure all necessary measures for the safety of workers in production processes

Alessandro Pagano, general secretary of a trade union in Lombardy:

Croissant sandwich with omelette and pastrami

A sophisticated breakfast, as in the cafe, only good to enjoy with a cup of coffee or a glass of orange juice, in the case of juniors. In addition, it is very easy to pack.

What do you need:

  • A few simple crescents
  • 10 g butter
  • 2 & # 8211 4 eggs, depending on number of people
  • Organic pork pastrami
  • Light cream cheese
  • Bell peppers, cut into thin strips
  • Iceberg lettuce leaves.

Method of preparation

Add the butter to a non-stick pan and heat it, taking care not to overheat.

When it starts to melt, add the bell pepper slices and sauté over medium heat. Butter and bell peppers give a twist sweet welcome to the classic omelet. When the pepper has softened, add the beaten eggs and prepare the omelet according to your preferred method.

When it's ready, let it rest on a plate and start assembling the sandwich. Cut the croissants lengthwise to create a pocket. Grease the bottom with a thin layer of cream cheese. Then, evenly distribute the strips of omelet, a few slices of pastrami and do not forget, of course, the crunchy salad, which completes any sandwich.


Bruschetta with salami and cheese

  • 1/2 baguette
  • 15-20 slices of thin salami
  • 1 clove of garlic
  • grated cheese
  • 1 can of tomato sauce
  • 1/4 teaspoon minced garlic, dried basil and oregano
  • salt, freshly ground pepper.

Way preparation:

1. Cut the baguette into round slices. Mix in a sauce of tomatoes, garlic, dried basil, oregano, freshly ground black pepper and a pinch of salt. Heat the mixture on low heat without boiling.

2. Slice the baguette brownies in a preheated oven for one minute so that they become crispy. Cut half a clove of garlic and rub each piece of bread. Put the toast on the baking sheet again and put it in the oven for a few more minutes - the bread should brown.

3. Put each slice of baguette with tomato sauce, sprinkle with grated cheese on solid varieties and place thin cups of salami. Place it in a hot oven to melt the cheese.


"The technique is in washable exterior paint"

"It's about an abstract urban garden, because there are geometric shapes, and branches, and plants. They're all somehow hidden from each other. I used about 120 shades. In total, it took us 43 days ", confessed Modreanu Mircea. In his turn, his colleague Dumitru Gurjii confessed that it was a great challenge for the two.

"It was intimidating at first, when I saw that the block is so big. The technique is in washable, exterior paint. It was quite demanding to go on the scaffolding that stretches over 8 levels. And to carry the buckets, which each have 4 liters.

It is an unusual mural, less often you see a mural that overlaps the windows. Here it was a challenge for us, because it was harder to control the surface drawing ", said the artist.

The mural painting that held the previous record was five times smaller and was made in Sibiu. It was over 525 meters long and covered the side wall of a block of flats in Aurel Vlaicu Square in Sibiu, over 25 meters high. This work was performed by four artists from Sweet Damage Crew.