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Alivanca

Alivanca


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The cottage cheese is mixed with the yolks, add sour cream, flour, cornstarch, soft butter at room temperature and a pinch of salt. After the composition has blended very well, add the beaten egg whites. Stir gently, stirring from the bottom up.

Grease a pan with a generous layer of butter, pour the composition and put in the oven over medium heat until golden brown.

Serve very hot with sweetened cream.


Alivanca

For many of my generation, alivanca is part of the category of childhood sweets. In my sweet memories there are other names, such as suviata, croafne, black malaius, semolina with milk, rice pudding, cakes with beds & # 8230I intersected with this recipe, it aroused my interest and eventually it reached the kitchen my. And he came back constantly, because this cake is so good! Here is my & # 8220formula & # 8221:

Ingredient:

Sweet cottage cheese - 250 g

Eggs- 4 (at room temperature)

Butter- 50 g + for greased tray

Sour cream (minimum 35% fat) - 250 g

Grated peel of 1 lemon

Method of preparation:

1-In a large bowl mix: corn flour, semolina and white flour.

2-Pour the hot milk, mix and leave the composition to cool.

3-Melt the butter and leave it to cool, to reach room temperature. Separate the yolks from the whites.

4-Pour the yolks, melted butter, cheese, sour cream, sugar, vanilla and grated lemon peel over the cooled composition. Mix everything.

5-Add salt powder over the egg whites and beat hard foam. Add to the composition, stirring gently, until completely incorporated.

6-Grease the pan / form well with butter, pour the composition and put it in the preheated oven, at 175 degrees, until it browns.


Alive

He came tiptoeing and turning to the Moldavian recipe, and what could be more Moldovan than a sweet cheese alivanca? You can only smile in a Moldovan way, but that's a great thing to do and you don't tell your neighbors.
Come with alivanca:


But put in:
& # 8211 1 liter of milk
& # 8211 300 grams of malai
& # 8211 500-600 grams of sweet cheese
& # 8211 400 grams of sour cream
& # 8211 100 grams of butter
& # 8211 5-6 uouâ
& # 8211 7 tablespoons sugar
& # 8211 1 sachet of vanilla sugar
& # 8211 Grated lemon and orange
How to strip:
You take the milk mats and put it to boil. Put butter, vanilla sugar and a slice of lemon zest on the island. When boiling, the beautiful Malay ninji in the pot. Leave it to swell a bit and set aside to cool. If you didn't laugh, you wouldn't mess with him.
In a bowl, put the cream cheese with the egg yolks, the sugar and the lemon and orange zest. You even melt all the sugar.
Beat the egg whites and make them foam like snow.


When the polenta is grated, you put the rubbed cheese on it and you make good with a spoon.
Now you just put the egg white and stir from the bottom up to make it fluffy and softer.
Put them in the big baking tray, that's how I saved them, I gave them to you.
Leave for about an hour in the oven at 180 degrees.
Iaca!


The alivanca is good for him, especially from the hand of a grandmother who is very happy when he has guests. She put all her memories of a child and a young girl in her hut and smiled contentedly when she took out of the oven, yellow as the sun, the cake and the story.
May the Lord give you health and sweet pieces!

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21 Comments

Mmm I want too. Sweet or fermented sour cream?

Shame on me as a Moldovan born and raised here, I have never eaten alivanca. It could be a family thing, I didn't grow up with it, or a local thing because I didn't even hear people talking about it here. But it tempts me, it looks really good.

I am sorry, I live in Piatra Neamț but I did not understand the purpose of mistreating the literary language for the love of art. Congratulations to those who can go through the recipe from head to toe.

I am from Transylvania and I managed to go from head to toe. Congratulations to me

I subscribe to Marius. Although it looks good and I know that I always find super recipes here, I will look for this one elsewhere, it is tiring to follow such a stale tongue! :(

I am Moldovan, but it scratches me visually and it is difficult to read this text. In addition, the pronunciation is not the happiest.
I know, it is meant to be a & # 8221 traditional & # 8221 recipe in every way, but before giving publish to an article you should pay more attention.


Alive

He came tiptoeing and turning to the Moldavian recipe, and what could be more Moldovan than a sweet cheese alivanca? You can only smile in a Moldovan way, but that's a great thing to do and you don't tell your neighbors.
Come with alivanca:


But put in:
& # 8211 1 liter of milk
& # 8211 300 grams of malai
& # 8211 500-600 grams of sweet cheese
& # 8211 400 grams of sour cream
& # 8211 100 grams of butter
& # 8211 5-6 uouâ
& # 8211 7 tablespoons sugar
& # 8211 1 sachet of vanilla sugar
& # 8211 grated lemon and orange
How to strip:
You take the milk mats and put it to boil. Put butter, vanilla sugar and a slice of lemon zest on the island. When boiling, the beautiful Malay ninji in the pot. Leave it to swell a bit and set aside to cool. If you didn't laugh, you wouldn't mess with him.
In a bowl, put the cream cheese with the egg yolks, the sugar and the lemon and orange zest. You even melt all the sugar.
Beat the egg whites and make them foam like snow.


When the polenta is grated, you put the rubbed cheese on it and you make good with a spoon.
Now you just put the egg white and stir from the bottom up to make it fluffy and softer.
Put them in the big baking tray, that's how I saved them, I gave them to you.
Leave for about an hour in the oven at 180 degrees.
Iaca!


The alivanca is good for him, especially from the hand of a grandmother who is very happy when he has guests. She put all her memories of a child and a young girl in her hut and smiled contentedly when she took out of the oven, yellow as the sun, the cake and so on.
May the Lord give you health and sweet pieces!

You might also like

21 Comments

Mmm I want too. Sweet or fermented sour cream?

Shame on me as a Moldovan born and raised here, I have never eaten alivanca. It could be a family thing, I didn't grow up with it, or a local thing because I didn't even hear people talking about it here. But it tempts me, it looks really good.

I am sorry, I live in Piatra Neamț but I did not understand the purpose of mistreating the literary language for the love of art. Congratulations to those who can go through the recipe from head to toe.

I am from Transylvania and I managed to go from head to tail. Congratulations to me

I subscribe to Marius. Although it looks good and I know that I always find super recipes here, I will look for this one elsewhere, it is tiring to follow such a stale tongue! :(

I am Moldovan, but it scratches me visually and it is difficult to read this text. In addition, the pronunciation is not the happiest.
I know, it is meant to be a & # 8221 traditional & # 8221 recipe in every way, but before giving publish to an article you should pay more attention.


Ancestor Alivanca (recipe for Pentecostal Estates)

The feast of Pentecost is especially important, proof that it stretches over three days, full of rituals, prohibitions and many dangers. On Holy Saturday, which precedes Pentecost Sunday, there are Pentecost Estates.

The housewives take care to give alms for the souls of the dead.

Especially important are the new clay pots, beautifully decorated, in which they will add the dishes. Cakes, pies, halves, lamb dishes or various stews were most often made.

Clay cups of milk, cold spring water or wine were placed next to each, as they had. There was a belief that at Moşiii de Pentalii the dead wake up and go to Valea cu Dor, many activities were forbidden.

Do not throw out the garbage and do not sweep so as not to disturb the souls of those "who stand at the door until the next day, when, after the liturgy, they take flight to heaven." Also, in order to avoid losses and other troubles, it was good for the first pie that was taken out of the oven to be broken into three and given as alms to the poor.

The ancestral alivanca, for Pentecost Saturday was once made in the German villages from: 500 g of corn, a liter of sweet milk, a liter of skimmed milk (whipped milk), 150 g butter, 20 white cabbage leaves, sweet cream, cheese, jumari .

First, scald the malai with sweet milk. Allow to cool well, then add the whipped milk and mix until it becomes a homogeneous paste. Pour over 100 g of melted butter and mix again. Grease with butter half of the cabbage leaves, place on each leaf alivanca composition, then cover with the rest of the cabbage leaves. Take each alivanca in your hand and press it, then place it in ceramic trays and put it in the well-heated oven. Before being brought to the table, each alivanca is unpacked and served with sweet cream, cheese and sour cream or jumari.


Moldovan alivanca, my mother's old recipe

This alivanca is a recipe found by my mother 40 years ago, from a priest's wife in that area. It's a simple but effective recipe. A kind of cheese souffle, if you want a more sophisticated name. My messenger exploded, after I posted the picture, so I ordered my mother to write recipes again and share this wonder, that it's still a pandemic and we're on cooking mode

Moldovan alivanca

Ingredients

Method of preparation

Mix the cheese with more than half of the cream, add 4 tablespoons of cornstarch, one at a time, in the rain (ie gradually), the yolks, one at a time and 4 tablespoons of flour. Mix well, then beat the egg whites with a little salt and add to the composition. After mixing well, check that it has sufficient consistency, in the sense that it must be neither too thick nor too thin. To flow from the spoon just like a thick cream.

If it is too thin, add the remaining 2 tablespoons, one of corn and one of flour, if not, grease the tray with butter, pour the composition (after adding salt to taste) and bake on the right heat towards small, about 30 minutes. Put cream on top of the plate and it is much better warm.

Warm, with cream

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Corn and cheese pie - an old, simple and healthy peasant recipe

  • Cornmeal and Cheese Pie (Maria Matyiku / The Epoch Times) Cornmeal and Cheese Pie
  • The main ingredients (Maria Matyiku / The Epoch Times) The main ingredients
  • Heat the milk on the fire first and before it starts to boil, add the cornmeal in the rain (Maria Matyiku / The Epoch Times) Heat the milk on the fire first and before it starts to boil, add the cornmeal in the rain
  • In the composition of corn mix the white flour, baking powder and salt (Maria Matyiku / The Epoch Times) In the composition of corn mix the white flour, baking powder and salt
  • Then add the eggs, oil and cheese one at a time (Maria Matyiku / The Epoch Times) Then add the eggs, oil and cheese one at a time.
  • The composition is poured into a tray lined with baking paper (Maria Matyiku / The Epoch Times) The composition is poured into a tray lined with baking paper
  • When ripe, it acquires a beautiful golden yellow color with light brown hues. (Maria Matyiku / The Epoch Times) When ripe, it turns a beautiful golden yellow color with light brown hues.
  • Pieces of pie can be served warm or cold (Maria Matyiku / The Epoch Times) Pieces of pie can be served warm or cold

This pie is an easier (dietary) version of the beloved Moldovan aliens, in which cream and butter have been replaced with milk and oil. Being without added sugar, it is a healthy option for those who follow different diets or diets.

It is a filling appetizer pie, which is prepared quickly and can be served at any meal during the day: for breakfast with dairy products (yogurt, sana or kefir), for lunch with your favorite soup (salad, loboda, green beans, cabbage, etc.), or for a light dinner with a salad. They can also be taken as a package. Also, cut into different shapes, it can be an interesting appetizer.

Ingredient:

250 g white or wholemeal flour,

250 ml of oil (sunflower),

1/2 kg of fresh or curd cow's cheese

Preparation:

Heat the milk on the fire first and before it starts to boil, add the cornmeal in the rain. Mix well with a pear-shaped wire, to avoid the formation of lumps. When it starts to boil, take the pot off the heat and set aside to cool until the cornmeal becomes lukewarm.

Meanwhile, knead the urda or cheese with a fork to remove the large lumps.

In the composition of cornmeal, mix the white flour, baking powder and salt, then add the eggs, the oil in turn and at the end the cheese, then mix well.

The composition is poured into a classic cake pan, well greased and sprinkled with flour or lined with baking paper.

Bake the pie in the preheated oven at 200 C for about 45 minutes.

When it is baked, the pie comes off easily from the edges of the tray, and on top it acquires a beautiful golden yellow color with light brown tints.

Set aside to cool then portion. Pieces of pie can be served warm or cold, simple, with cream or next to your favorite dish. We wish you good luck!


Categories

Dias.kitchen


Marjoram in natural medicine

The aerial parts of the plant have therapeutic uses in traditional human medicine. The active principles in the plant stimulate digestion, help eliminate gas from the digestive tract, increase appetite, calm gastrointestinal colic, increase diuresis.

Marjoram tea & # 8211 Health benefits

Marjoram aromatic tea helps digestion, relieves flatulence, colds and headaches, calms nerves and migraines, eases menstruation.

For treating gastrointestinal colic, hypoacid gastritis, insomnia, bloating, stimulating appetite, calming the nervous system, prepare a marjoram tea from 1 teaspoon of the plant in 200 ml of boiling water. Leave covered for 15-20 minutes. Strain. Drink 2-3 cups of tea a day. To stimulate the appetite, drink a cup of tea 30 minutes before a meal.

For fighting migraines, insomnia and as a digestive stimulant, consume an infusion prepared from 5 g of crushed dried marjoram or plant powder in 100 ml of boiling water. Water is poured over the plant in the cup. Leave covered for 30 minutes. It is filtered. Take one teaspoon every 2-3 hours.

Soothing in neuroses, to combat abdominal pain and eliminate gas a decoction of the plant is made. Add 1-3 teaspoons of dried plant powder to 250 ml with cold water. Leave for 10 minutes, then simmer for 15 minutes. Strain. Drink 1-2 cups a day.

In the mammary gland dysfunction, prepare a mixture of 40 g marjoram, 20 g aniseed fruit, 30 g cumin fruit and 10 g fennel fruit. Make a tea from a teaspoon mixture to a cup of water. Drink 2 cups of tea a day.

In the anorexia, an infusion of a teaspoon of dried marjoram in a cup of water is recommended. Drink 2 cups of tea a day before meals.

Parthianand used: leaves, stems and flowers.

Use marjoram in natural cosmetics

For skin care, prepare a marjoram tea from 1 tablespoon of the plant to 200 ml of boiling water. Leave covered for 20 minutes. Strain the tea. Wash your face using a cotton swab or apply warm compresses.

Also, for the skin cosmetics, a cream with marjoram extract is prepared.

Marjoram in aromatherapy

The essential oil is distilled from the leaves and flowering tops of the plant. Tarragon essential oil is antioxidant, antiviral, facilitates spasms, stimulates local circulation and reduces skin aging. Marjoram essential oil is used for frostbite, bruising, nervous tics, arthritis, muscle aches and stiffness, tingling, asthma, bronchitis, colds, coughs, colic, constipation, dyspepsia, flatulence, amenorrhea, premenstrual syndrome, headaches, high blood pressure , insomnia, migraines, nervous tension, stress-related conditions.

Key qualities: anaphrodisiac, taken in large doses narcotic, cephalic, sedative, restorative.

In fact, marjoram, the most pleasantly fragrant of all herbs, has long been known and loved as a houseplant. The tenderness of this member of the mint family, as well as the fine scent of its leaves, make it a permanent and pleasant guest of the house. Fresh or dried, they give a fragrance of an incomparable delicacy to teas, soft drinks, sauces, steaks, meat or vegetable dishes, egg dishes, cheeses, soups, pots, salads, even desserts.

The marjoram in rituals

With an infusion of marjoram, mint and rosemary sprinkle around the house for protection. This ritual also has an effect on the protection of various objects. The plant brings happiness to a depressed person. Shades of purple and marjoram are worn in time winter months as an amulet against colds. Cultivated in the garden forms a shield against negative spirits. It is used in rituals for love, protection, happiness, purification and cleansing.


Alivanca

For many of my generation, alivanca is part of the category of childhood sweets. In my sweet memories there are other names, such as suviata, croafne, black malaius, semolina with milk, rice pudding, cakes with beds & # 8230I intersected with this recipe, it aroused my interest and eventually it reached the kitchen my. And he came back constantly, because this cake is so good! Here is my & # 8220formula & # 8221:

Ingredient:

Sweet cottage cheese - 250 g

Eggs- 4 (at room temperature)

Butter- 50 g + for greased tray

Sour cream (minimum 35% fat) - 250 g

Grated peel of 1 lemon

Method of preparation:

1-In a large bowl mix: corn flour, semolina and white flour.

2-Pour the hot milk, mix and leave the composition to cool.

3-Melt the butter and leave it to cool, to reach room temperature. Separate the yolks from the whites.

4-Pour the yolks, melted butter, cheese, sour cream, sugar, vanilla and grated lemon peel over the cooled composition. Mix everything.

5-Add salt powder over the egg whites and beat hard foam. Add to the composition, stirring gently, until completely incorporated.

6-Grease the pan / form well with butter, pour the composition and put it in the preheated oven, at 175 degrees, until it browns.


Categories

Dias.kitchen


Video: Prajitura magica cu malai 3 straturi, o singura compozitie #prajitura (May 2022).