Romanian cuisine

Lamb terrine - Romanian “Lamb Drob”Ingredients:- giblets from a lamb (heart, liver, lungs and kidneys)- 5 eggs- 2 table spoons of oil- 3 bunch of green onion- 1 bunch of dill- 1 bunch of parsley- salt, pepper- 2 soaked slices of bread (together with the milk)- 2 table spoons of breadcrumbs- breadcrumbs for covering of the baking plate- 5 boiled eggsPreparation: Put them to boil, and bring the water to a short boil, take them out on a wooden chopping board, leave them to cool and chop them as small as possible with a sharp knife (I minced them with a blender). Put the blended mix into a bowl and mix with theeggs, which were beaten a little bit earlier (we mixed them in the blender), also with the green onion, the dill and the parsley, all chopped very small, and salt and pepper according to taste, 2 table spoons of breadcrumbs, the bread with all the milk and we mix it gets homogenized. The baking plate is greased with oil and is sprinkled with breadcrumbs. The mix is poured on the rectangular baking plate. 5 eggs are inserted on their length and the mix is put in the oven for 40 minutes on reduced heat ! It is served warm or as an hors d’oeuvre besides eggs, ham, vegetables, olives, and whatever you fancy! To be sliced the second day.I left it in the fridge until the next day and the slices were very well formed as seen in the images !Time of preparation: 1 hComplexity: advanced

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You can use any kind of recipe for Easter cookies but when you start baking them the whole house will smell very nice and reminds you that Easter is around the corner!

Easter recipe Mutton pie

Time of preparation: 1 hour; in the oven: 40 minutesIngredients:400 – 500 g minced mutton 2 – 3 bunches of green onion 1 bunch of green dill2 table spoons of yoghurt1 glass of white wine500 g flour4 eggswatersaltpepper Preparation: 21. First wash the green onion and cut it in small pieces, then mince the meat and put both in the pan with oil and water in equal parts and then let them simmer under cover.2. Add wine, pepper, salt and cut dill and leave them on fire until the onion and the meat are done.3. In the mean time prepare the pie batter as follows: mix the eggs with flour and a whiff of salt, adding small amounts of water until you get a batter which you can stretch with a rolling pin until you obtain a thin layer of dough. On this, you put the minced meat and onion. On this put the other pie layer of dough and pour the liquid in which you simmered the meat and onion. Then cover it with a small amount of yogurt and put the baking plate in the oven at medium heat for 40 minutes. 4. This mutton pie is served as hors d’oeuvre at the Easter table.Enjoy your meal

Easter eggs dyed with natural colors

Preparation time: 30 minutes (the onion outer skins are put to soak with 12 hours in advance)Ingredients: outer skins from 1 kg of red onion, 5-6 teaspoons of coffee, 1 red beet, eggs, water, 3 tablespoons of vinegar.Preparation: 14. Dye Easter eggs in various shades of red by using outer skins of red onion. Peel the onion with one evening in advance, put the skinsin water and leave them to soak for about 12 hours under a lid. Next day boil the Easter egg for 10-15 minutes together with the onion skins and 1 tablespoon of vinegar to fix the color and leave them in liquid until you obtain the desired shades. 2. In order to dye Easter eggs in silky shades of chocolate, use .. coffee. Boil coffee in a pot, which is big enough not to boil over, and add the eggs and boil them for 10 – 15 minutes. Leave them in coffee until you obtain the desired shade. Do not forget the tablespoon of vinegar, which is obligatory to fix the color. 3. A dark red color is obtained by using red beet. Chop the red beet and boil it for 15 minutes in ½ l of water. Add the eggs and boil them for 1-15 minutes together with a tablespoon of vinegar. Leave them in liquid until the eggs obtain the desired shade. 4. Advice of the cook: use the wooden spoon to take the eggs out because a metal spoon can leave marks on the eggs.Then grease the Easter eggs with oil to give them a nice shine and to enhance the colors. Those Easter eggs, which are dyed as such, have pleasant colors and you know for certain that you used only natural ingredients.

Romanian recipe of polenta

Time of preparation: 30 - 40 minutesIngredients:400 g corn flour ½ teaspoons of salt1 ½ liter of water Preparation:14. Put the salted water in a cast iron pot or in a non stick pot. After boiling sprinkle the corn flour and leave it until it is absorbed by the water. Then mix thoroughly with a wooden spoon or a beater until the corn flour grows and loses adherence to the pot. 2. Tilt the polenta on a wooden plate and take it with a spoon or cut it with a thread. The polenta is traditionally prepared in the country side and is served as a substitute of bread with cheese, milk or fish. Enjoy your meal