Romanian Traditional Food.
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Romanian Traditional Food.

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Romanian Traditional Food. Romanian Traditional Food. Presentation Transcript

  • Romnian Traditional Food eTwinning project Romanian Traditional Food Students from “Alexandru Papiu Ilarian” Highschool Dej, Romania Coordinator teacher: Cornelia Platon
  • A Brief Overview on Romanian Meals
    • Romania has a varied cuisine, having influences from the Balkan, German, Serbian and Hungarian cuisine
    • Romanian people like eating and women cook very well
    • Most of the people eat the main meal at home, and it consists of soup and second course, usually eaten with bread
    • There are 3 important meals/day: breakfast, lunch and dinner
    • Children have a snack at school around 10 o’clock
    • There are different recipes for the same meal in different zones
  • Traditional Food in Transylvania
    • Worshop organised by students from class 11A, coordinated by their teacher Cornelia Platon
    • Special Thanks to students’ parents who got involved in preparing the dishes
    • All the dishes were prepared and cooked after the original recipes, older than centuries
    • The students were dressed in original folk costumes, borrowed from grandparents, relatives and people from villages
  • Enjoy the Goodies!!!
  • Sharing recipes
  • Sharing recipes
  • Sharing recipes
  • Sharing recipes
  • Tasting the goodies
  • Home-made bread
  • Little knot-shaped bread Twisted doughnuts
  • Doughnuts Sweet corn cakes
  • Stuffed cabbage with mushrooms
    • This is a Romanian traditional dish, usually prepared during the lent, when people don’t eat meat, or it is prepared for vegetarians. Normally, stuffed cabbage is made with minced pork and beef meat instead of mushrooms. It is served with sour cream and polenta or bread.
    • Ingredients:
    • - white sour cabbage 4500g, rice 300g, oil 250m, tomatoes paste 100g, carrots 200g, onion 400 g, mushrooms 500g, paprika 2g, parsley, oregano and dill 50g, black pepper 2g, salt 20g
    • Preparation:
    • Choose the right cabbage to be stuffed; chop the mushrooms into small pieces; chop the onion and the parsley; the tomatoes paste
    • is diluted in 200 ml of water. The carrots are scraped and together with the onion and the mushrooms are fried into oil, the rice is added, also the spices. Then mix them all, stuff the leaves of cabbage with it, and roll the leaves. Put them one by one in a pot and add water the tomatoes juice and boil it at light fire. Alina Mican, Florina Blos, Raul Oros “Alexandru Papiu Ilarian” Dej, Romania
    • Coordinator teacher: Cornelia Platon
  • Let’s see how to prepare it!
  • Interesting, right?
  • Enjoy it!
  • Goulash with mushrooms and onion
    • Ingredients:
    • 1 kg of mushrooms, 3 big onions, 100 grams of tomatoes juice, 50 grams sunflower oil, salt, pepper, parsley
    • Preparation:
    • The mushrooms are washed and cut into thin slices. The onion is also cut in slices and is fried in hot oil (very little, until it turns gold). The mushrooms are added and they are fried together with the onion for a little while. Add a cup of water, the tomatoes juice, salt and pepper and boil until the sauce becomes thicker. Add the parsley, according to your preference. It is served with polenta or fresh bread.
    • Alice Mogojan, Andrei Oprea, Gelu Fatol “Alexandru Papiu Ilarian” Highschool Dej, Romania
    • Coordinator teacher: Cornelia Platon
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  • Enjoy it!
  • Cheese cake
    • The dough
    • 500grams flour
    • 10 grams yeast
    • 100 grams sugar
    • 200 ml milk
    • 1 egg
    • salt
    • The filling
    • 300 grams cream cheese mixed with 2 eggs and 200 grams of sugar
    • How to preapre it:
    • Mix them all and leave to yeast for a half an hour; after that stretch it and cut it into large square pieces.
    • Add the filling into the square pieces of doughand envelope it
    • Arrange them in a tray and put it in the oven. Bake them until they become golden.
    • Enjoy them!
    • Cristiana Prodan, Anamaria Cristea, Paula Socaciu
    • Coordinator teacher: Cornelia Platon
  • Cheese cake
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  • Doughnuts Ingredients: 1 kg of flour, yeasts, ½ l milk, 100 grams sugar, salt, vanilla Preparation: Put the yeasts in a cup and add warm water, a spoon of sugar, and let is rise for 5 minutes. Put the flour in another pot, add a spoon of salt, the spices, pour the water with the yeasts, mix it with the warm milk and let it rise for an hour. Powder some flour on the working table, stretch the dough and use a glass to make circle shapes in the dough, then put them on a board and let them continue to rise for 15 more minutes and then fry them into a frying pan in hot oil. (the oil must be hot) Let them cool and powder with sugar. Enjoy them! Roxana Rusu and Cristian Salatioan, LAPI Dej, Romania Coordinator teacher: Cornelia Platon
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  • Apple Cake
    • Dough:
    • 200 grams butter
    • 2 eggs
    • 1 baking powder;
    • 1 vanilla powder
    • 250 grams flour
    • 5 spoons of cream
    • some salt
    • 250 grams sugar
    • Filling:
    • apples, sugar, cinnamon
    • How to prepare it:
    • Peel the skin of the apples and rasp them through the grater. Mix them with sugar, vanilla and cinnamon.
    • Break the eggs and scramble them. Add a little salt and sugar. The scrambled eggs must be mixed with the butter. Add the vanilla and the baking powder, and flour as much as it can take. Mix the dough and split it into two parts. Make it flat with the rolling pin and lay it into the tray. Put the apple filling over it and then the other puff paste.
    • Bake it into the oven and when it is ready, sugar it with sugar powder.
    • It is delicious, enjoy it!
    • Ioana Dardai, Flrina Blos, Irina Cuzdriorean
    • Coordinator teacher: Cornelia Platon
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  • Sponge cake
    • Ingredients:
    • 100g butter 100g sugar 100g flour  vanilla essence  pinch of salt 2 medium eggs
    • Filling:
    • grounded nuts, mixed with sugar and vanilla
    • How to prepare it:
    • Place the butter and sugar into a mixing bowl. Beat until smooth and creamy.  Beat the eggs in basin or cup and add to the mixture a little at the time, with the flour keeping the same smooth and creamy consistency. Making sure the mixtures does not get too wet or dry as you go when you have used all the flour and the eggs. Add the vanilla essence and a pinch of salt, mix for a few minutes. Divide into two lined, or non-stick sponge tins; stretch with the rolling pin and add the filling; put into a moderately hot oven, middle shelf. Put into the oven and bake for 20-25 minutes (it is important that the oven is well heated). Put to cool on a rack to cool. It is served cut into pieces.
    • Enjoy it, it’s delicious!
    • Alexandra Lovasz, Alexandra Roman, Marius Marcu
    • Coordinator teacher: Cornelia Platon
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