Beef pie - Placinta cu carne de vita

How to make:

Crust : 2 cups flour, 1 tsp salt,1/2 cup oil,1/4 cup milk.Stir all together and rest in fridge for at least 30 mins. Roll out 2 crusts for 25 cm pie.

Filling :300 gr beef ,2 chopped onions, 100 gr grated cheese,50 gr breadcrumb,1 egg,50 ml tomatoes juice,1 chopped red pepper,salt,pepper,thyme,oregano,50 ml oil,300 ml soup or water.
Cut the beef meat in small cubes and fry in the oil,add 1 chopped onion,then add the soup/water and cook until the meat became tender,add 50 ml tomatoes juice and cook for another 10 mins.Allow to cool and mix with 1 chopped onion,1 chopped red pepper,egg,cheese,breadcrumb,salt,thyme,oregano and pepper.
Put the bottom crust in a pie pan,put the filling,top with the second crust and pinch together.Brush with 2 tbs milk and sprinkle some linen seeds over the pie.Cut two slits on the top of the pie and bake for 25-30 mins at 200 C.

Boeuf salad - Salata boeuf

How to make:
300 gr beef meet (or chicken or turkey),3 carrots,2 parsley,6 potatoes,1 onion,boil in 2 liters of water.Take out all the ingredients and chop in small cubes,add 100 gr boiled peas,200 gr chopped gherkins,salt,pepper,mix with mayonnaise and decorate with olives,red pepper,green parsley.
Mayonnaise: 1 boiled egg,1 raw egg,3 - 4 tbs mustard, 200 ml oil,1 tsp lemon juice,salt,pepper,mix all.

Puff pastry hot-dog - Crenwursti in foietaj

How to make : 400 gr puff pasty,10 hot-dogs.

Similar with the recipe Different hot-dog.

Beef borscht - Ciorba de vita

The word "bors" is used in Romania to refer to a kind of sour soup made from fermented wheat bran,which is an important ingredient part of Romanian cuisine. To refer to the traditional borscht made from beetroot,Romanians generally say Russian borscht or Beetroot borscht.

How to make :
Before starting to make Romanian borscht make sure you already have made the main magic ingredient which is Borscht :50 gr corn bran/polenta,150 gr wheat bran,5 gr fresh yeast, liters water.Put the wheat bran and the corn bran together in a large ceramic pot ,5-6 liters.Over this mixture pour the hot water and wait until is colder(room temperature).Put inside the yeast in small pieces and let to ferment for 3- 4 days,at room temperature.The bran is on the bottom of the pot and on the top is a clear liquid with a pale-white tent and sour taste.The power of the sour taste depends on the quality of the bran and yeast and the time it ferment.
If you don't have made borscht you can use lemon juice to give a sour taste to your dish.

Now we can start to prepare Romanian traditional borscht :
600 gr beef meat,3 chopped carrots,2 chopped parsley,1 chopped celery,3 chopped onions,3 chopped peppers,4 potatoes,salt pepper,a small branch of parsley leafs, a small branch of loavage leafs
(Levisticum officinale),2 liters water,500-600 ml borscht.
Cut the meat in small chunks and put into the pot with 2 liters of water.Let to boil on a medium fire, until the meat become tender.Clean the vegetables and chopped (except the potatoes) them in small pieces, and put them into the pot with the meat.Let everything to boil a little longer,about 20 mins.Add the potatoes peeled and cut in pieces and let to boil for another 20 mins. Pour the borscht to give a sour taste and let to boil for 5 mins.Turn on the heat and sprinkle with fine chopped parsley and loavage leafs. You can serve the borscht with red chili and sour cream.

Dobosh starter - Dobos aperitiv

How to make : 10 slices of ham,10 slices creamy cheese.Refrigerate for 2 hours ,then cut in 2 x 3 cm pieces before serving.

Meatball soup - Ciorba perisoare 1

How to make: recipe is similar with Meatball soup - Ciorba perisoare .

Ingredients : 300 gr mix minced meat,50 gr rice,1 egg,3 onions,3 carrot, 1 parsley,2 red pepper,3 tomatoes,3 potatoes,salt,pepper,fresh parsley,dill,lovage,lemon, borscht,2 liters hot water.
Mix the minced meat with egg,rice,1 chopped onion,2 tbs flour,2 tbs chopped green parsley,salt,pepper,paprika,thyme,then form the meatballs.Set aside,meanwhile make the soup from 2 l water,chopped carrots,parsley,onions,red peppers,potatoes,tomatoes,salt,pepper and/or vegetable stock.On lower heat,boil the meat ball into the soup for 15 - 20 mins,add 500 ml borscht and cook for further 5 mins.Sprinkle some chopped lovage over the borscht. Serve with cream or yogurt and chili peppers.

Different hot-dog - Hot dog in aluat

How to make: 

Base : 100 ml sparkling water,100 ml oil,1/2 sachet dried yeast,300 gr flour,stir together and allow to coll into the fridge for 1 hour.

  Filling : hot-dogs .
  Cut the dough in 4 parts, roll each part then cut it in pieces (2cm x20 cm) and roll the dough around    the hot-dogs ,then bake into the oven at 190 C for 20-25 mins.

Wrap beef - Lipii cu carne de vita

How to make-8 portions: 250 gr chopped roast beef,8 tablespoons chopped onion,8 tablespoons chopped peppers,8 tablespoons creamy cheese,8 wraps.
Bake into a pan for 1 min, each side of the wrap,then spread each wrap with 1 tablespoon of creamy cheese,add 1 tablespoon onion,1 tablespoon paper and 30 gr (2 tablespoons) chopped roast beef and roll.

Ham & cheese towers - Dobos aperitiv

 

Ingredients: Ham and cheese

Beef borscht in bread - Ciorba de vita in paine

Ingredients:beef meat,carrots,celery,parsley,onion,peppers,tomatoes,borsh.