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Pocea with "peynirli poca" cheese

Pocea with

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Dissolve the sugar in warm water and then dissolve the yeast, let it rise for 5 minutes.

In a bowl put the milk, egg whites, oil, yogurt, salt and yeast, which we mix well.

We put as much flour as possible and form a crust that does not stick to the hands, fluffy and elastic.

Crush the cheese with a fork.

We tear the pieces from the shell like a bigger walnut, which we fill with 2 teaspoons of cheese, we shape them and we place them in the tray that is covered with baking paper, we leave a distance of 2-3 cm between them.

Grease them with yolk and sprinkle with sesame seeds. Put the tray in the oven heated to 180 degrees for 25-30 minutes.

When they have browned on the surface, take them out on a plate.


Jamie Oliver style pancake

I had this recipe written down in my notebook, but I always omitted it. Poca posted the recipe on Culi, she reminded me of it and I said how I will have guests and I will present it. Last weekend I went to the country with my grandparents, so I did something good and fast.
Maxi, while I cooked them in the kitchen, I finished with the smell. I don't think I once bit the pancake like he wanted. I shared them equally with Max. There are few sweets that he likes too, my mother and he eats those few until he can no longer.

3 larger eggs
115 gr flour
1 teaspoon top with baking powder
140 ml of milk
a pinch of salt
4 teaspoons sugar

Separate the yolks from the whites. We put the yolks in a bowl together with the sugar. With the help of the electric mixer we mix them until it becomes a light cream. We also add the milk gradually. Separately sift the flour with the baking powder and gradually pour over the egg mixture. Separately, whisk the egg whites together with a pinch of salt. We add them over the above composition, with the help of a spoon we mix lightly, with movements from bottom to top, by overturning, until we homogenize the whole composition.
Heat a pancake pan, greased with a little oil and bake the pancakes on both sides.

La Colline, French cheeses produced in Cluj with goat's milk from Transylvania & # 8211 PHOTO

The Spînu family, Marcela and Ovidiu, two visionary veterinarians, set up the successful brand called picturesque "La Colline". They produced goat cheese according to French recipes, but with milk from Transylvania.

Ovidiu Spînu studied in France for a year, during which time he came into contact with cheese producers in the Loire Valley. "I went with a scholarship to the Faculty of Veterinary Medicine in Nantes, and in that area there is a cult for goat cheese.

We started in 2007 with a first batch of goat's milk dairy products. After some testing and market research, we found that of all the established and traditional dairy products, those that show steady growth and are sold in dynamic markets are goat's milk products. Everything else was stagnant and the goat was starting to be fashionable.

Goat's cheeses have crossed the borders of France, which is a traditional producer, and you can find them everywhere in the developing world, from rich Asia, the United States and Canada, but also in countries where goat's dairy products were not known. We anticipated and thought it was a business of the future and we managed to get goat products on the market when there started to be demand.

We started with a few tens of liters a day and now we are at 2 & # 8211 3 thousand liters of processed milk a day. We have about 5 & # 8211 10 tons of cheese sold per month, on the domestic market, but also in Central Europe under the brand "LaColline", in Hungary, the Czech Republic and Slovakia ", says Ovidiu Spinu, the company's administrator.

The factory was started by the Spinu spouses with great enthusiasm and unconsciousness of any beginning. "We started with an investment of 250,000 & # 8211 300,000 euros and we increased to half a million euros, 500,000 euros total investment. The investment has already recovered and we are starting to make a profit. We are good in terms of profit, but we are also developing and we believe that our brand, "LaColline", is very strong and respected ", adds Ovidiu Spinu.

"I took a risk, I admit, but it seemed to us that things would work out. I borrowed a large sum of money from the bank with the unconscious of the stranger and I had no choice but to move on. We now have 20 employees, from Vâlcele, Feleacu and the intellectuals come from Cluj-Napoca.

We produce a particular type of cheese, with lactic fermentation, and the recipes are French and we have adapted them to the Romanian specifics. We now have in our portfolio a range of 20 products, acidophilus cheeses and dairy products, yogurt and kefir ”, says Marcela Spînu, the veterinarian of the“ LaColline ”cheese factory, from Vâlcele.

The factory distributes nationally, through a company from Bucharest, but locally the distribution is its own. "In Romania we have several channels, we have direct distribution in the Cluj area, we have recent contracts with kindergartens and nurseries in Cluj. We have our own store. We have a car that on Thursday distributes to restaurants, local shops, traditional product stores, the Horeca segment, and for 2 years we have been selling online.

You should know that when mothers diversify the child's diet, they are interested in giving the child a healthy product. Goat's milk is known to be healthy. We have collections from farms in Transylvania, from healthy animals grazing outside. The goat chooses, eats buds and shoots. He doesn't eat anything. The goat grazes on a floor where the pollution does not reach much. It was not, is not and will not be.

Goat's milk is as fat as cow's milk, about 3.5% stasis fat. In addition to the fact that it is not fatty, the fat particles in goat's milk, as well as proteins are fragmented into much finer segments, amino acids and smaller fat particles, which are more easily digested and the stomach, liver, digestive tract should not make a special effort to digest them ", says Ovidiu Spinu.

The owners of the "LaColline" factory joined the AgroTransilvania Cluster in search of partners. "We entered the cluster to meet dairy and sausage producers in the Cluj area, thinking that there will be a series of projects that will help us develop. It is not necessarily a material gain, but it is a gain because we share our experience and this helps us to overcome obstacles ", explains Marcela Spinu.

The turnover of the La Colline factory in 2007 was 100,000 euros, but it exceeded one million euros in 2012, being constantly growing.

"Our company's plan is to increase online sales. The advantage is that all the products in the portfolio can be put online for sale, some of which have a short shelf life, such as fresh goat cheese. Thus, we can sell more and fresher, and reach all corners of the country, regardless of the development of retail ", says Spinu.

Delicias by Thermomix

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Islere (from my personal recipe book)

-2 eggs
-1 teaspoon willow (ammonium baking soda)

-2 sachets of vanilla sugar

For the icing
-250 dark chocolate
-I'm like a walnut

-Put the sugar in the bowl 30sec./vit.5-7-10.
-Add the eggs 30sec./Vel.3.
-Add lard, flour, ammonium bicarbonate dissolved in a little milk 30sec./vit.4.
-Let the dough cool for half an hour. We make 2-3 balls and spread, separately each ball, a sheet of 2-3 cm. And cut with a round shape.
-Bake in the preheated oven at 180ºC for approx. 7-8 min.

-Put the sugar in the bowl 30sec./vit.5-7-10.
-Put the butter at room temperature and vanilla 3min./vit.3.
-Add mascarpone and cocoa 30sec / vit.3.5.
-Fill the islets with cream and glaze with chocolate on top. I melted the chocolate in the microwave and added a little butter, about the size of a walnut.

Video: Peynirli poca (November 2022).