Geangu Anamaria

clasa a XI-a E

Romanian nut brioche (cozonac cu nuca)

190ml. sugar
1 tbsp. vanilla extract
250ml. warm milk
250g. ground walnuts
2 tbsp. Rum

Romanian Brioche dough without raisins

To make the filling, in a saucepan over medium-low heat, dissolve the sugar and
vanilla in the milk. After about 5 minutes of simmering add the walnuts, stirring
continuously so that they do not stick to the bottom of the saucepan. Simmer until it
begins to thicken, 10-15 minutes. Remove from heat and add the rum. When the
filling has cooled, roll out all the dough to 1cm thickness. Spread the filling over
the dough, then roll the dough up tightly. In a greased round cake pan, wrap the roll
into circle. Allow to raise for 30 minutes. Bake at 350 degrees (180 degrees C) for
45 minutes to 1 hour.

Sarmale cu varza (Stuffed white cabbage)

1 large white cabbage

2 onions (chopped)
2 tbsp. white rice
750g. ground beef or veal
1 tbsp. chopped parsley
salt
pepper
6 tomatoes
2 tbsp. tomato paste
juice of 2.5 mililiters lemon
3 cloves garlic (chopped)

Break off the cabbage leaves and cut out the hard spines with a knife. Boil the pot
of salted water and add the leaves, simmer several seconds, and remove when they
begin to soften. Place the cabbage leaves on paper towels and allow to cool. In a
greased frying pan, brown the chopped onions and rice, then add 125ml. hot water.
1
Cover and allow the rice to swell, then cool several minutes. In a bowl, mix
together the meat ,rice, parsley, salt and pepper. On a wooden board, lay out a
cabbage leaf, and crossing over the part that was cut out, add a spoonful of meat
mixture, fold in the sides and roll the leaf over the meat to form a sausage shape.
Repeat with the rest of the leaves and meat. Roll up the small remaining cabbage
leaves and cut into strips. Slice up the tomatoes. In a casserole dish, place several
tomato slices in the bottom, half of the shredded cabbage, and a tight layer of
stuffed cabbage. Cover with another layer of tomato and stuffed cabbage, and cover
with the remaining tomato slices and shredded cabbage. Dilute the tomato paste in
1liter, add the lemon juice and garlic, and pour over the cabbage. Cover and bake 1
hour at 170 degrees C. Add more diluted tomato paste if the liquid lowers to half its
original level. Serve hot with mamaliga (polenta) and sour cream.
Enjoy - Pofta Buna

Fried Chicken with Garlic Sauce

(pui la tava cu mujdei)

6 chicken legs, 3 tbsp. butter (melted), salt, pepper, 125g garlic cloves, 500ml.
beef stock

Brush the chicken legs with butter, salt, and pepper and cook in a hot pan for 10-
15 minutes, turning when brown. Meanwhile make the sauce by processing the
garlic into a paste, then adding the stock and 1 tsp. salt. When the chicken is
almost ready, pour the sauce over the meat and simmer over medium heat
another 10 minutes. Serve the chicken next to mamaliga drizzled with garlic
sauce.

Romanian Meatrolls (Mititei)

The dish is one of the most well known foods associated with Romanian cuisine. The
seasonings and baking soda are the most important elements to these little kebabs,
shaped like small sausages and simply grilled until they are fragrant and sizzling, and
served with pickled peppers and salad.

1kg. ground beef, 250g. suet (or shortening), salt, pepper, pinch cumin, 3 cloves
garlic (minced), 1tsp. baking soda, 3 tbsp. beef stock, oil

Mix the meat and suet together (easiest with your hands). Add salt, pepper,
cumin, garlic, baking soda, and stock. Make sure the baking powder is well
distributed though all the meat by kneading the meat for at least 5 minutes. Place

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the meat in a bowl and refrigerate for 5-6 hours. Take spoonfuls of the meat and
with moistended hands form into short sausage shapes about 6cm long and 2cm
thick. Brush with oil and grill for about 10 minutes.

Sweet Cheese Budinca (Budinca dulce cu brinza)

750g. ricotta cheese
3 tbsp. sugar
2 tbsp. sour cream
1 tsp. salt
125g. butter (softened)
grated peel of 1 lemon
125g. raisins
1 tbsp. flour
4 eggs (separated)
butter sauce

Mix the cheese with the sugar, sour cream, salt, butter, and lemon peel. Add the
raisins, flour, and egg yolks one by one.
Beat egg whites untill stiff and fold in. Grease a 22cm cake pan and line with
parchment paper. Pour in the mixture. Bake 40 minutes at 350 degrees (180
degrees C). Serve with sauce.