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Easter filled with chocolate

Easter filled with chocolate

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For the base I used part of the dough I made for the Moldovan cake.


The yolks are mixed with the sugar until they become like a cream. Add cocoa, milk and starch. After everything has been homogenized, put the pot on low heat (or in a sea bath) and stir continuously until it starts to thicken. Leave to cool a little, then add the soft butter and cream.

In a detachable tray (26 cm in diameter) lined with baking paper, spread the dough, raising a little on the walls of the form, forming a border. Pour the filling, then put in the oven over medium heat for 1 hour, until the filling begins to take on consistency.

Leave to cool in the mold, remove the detachable ring and decorate as desired.

I used chocolate eggs. :)

Easter with sour cream

Not long ago, a reader asked me on the facebook page for an Easter recipe with sour cream. I confess that I was intrigued, I had already prepared Easter, but only with the cow's cheese filling and I didn't really know what a Easter with sour cream.

I started researching and suddenly, accidentally throwing my eyes at the bookshelf, I notice the title & # 8222 Romanian tables and customs & # 8221 by Radu Anton Roman. That's it, I thought! Carefully classified according to the holidays for which they were intended, they contain most of those ritual types, so to speak, from the territory of Romania.

On page 35 I find the following phrase: & # 8222Pasca is a ritual tart made from a regular cake dough and with various sweet fillings, based on dairy & # 8221. For the filling, two alternatives, one of which with sour cream, which I read immediately realized that it is very promising. That's how I ended up preparing Easter with sour cream for the first time, as a general rehearsal before Easter and I want to tell you that today & # 8230 hm, there is hardly anything left of it.
Preparation time: 01:15 hours
Cooking time: 00:50 hours
Total Time: 02:05 hours
Number of servings: 12 servings
Degree of difficulty: environment

Easter recipes for Easter

Along with cozonac and painted eggs, Easter is an undisputed symbol of the Easter holidays. It is made from the best quality wheat flour, sifted through a thick sieve. Most often, Easter has a round shape, because it is believed that Christ's diapers were round.

The legend of the bread in the bag

The Passover legend says that, while preaching with the apostles, Jesus was hosted by a very welcoming man who put in their sacks, on departure, bread for the journey, without their knowledge. Asking Christ when Easter would be, the Savior told them that when they would find bread in the sack. Searching the apostles, they found in the sack what that man had put in them. Since then, women have been making Easter. (Info source)

Meaning, recipes, traditions and customs

Below I leave you with an explanation (taken from Radu Anton Roman's book) why this preparation is crucial:

"The most important baking, which is eaten by both Romanians in Bucovina and those in Moldova during the Easter holiday, is Easter - plural Easter, dim. pasture plural pasture. Easter is made in most parts of Bucovina only from clean wheat flour selected, sifted through a thick sieve, which is molded before it and, after the dough is put in the dough, it is left to leaven until it grows and gives to come out of the chiersin or covata in which it has been kneaded, outside. However, a number of Romanians, namely the poorest, make it from wheat flour sifted through a thick sieve and mixed with puppet flour, also sifted through a thick sieve. The reason why Easter is made everywhere only from wheat flour is the following: The biggest and most important holiday of the year is Easter, so the most important baking, which is made for this holiday is Easter.

The most advanced and widespread form given to the paste is the round one, because it is believed and said that the diapers with which the Lord Jesus Christ was wrapped were still round, then in four horns or rather quadrangular, for as well as the tomb in which our Lord Jesus Christ was buried was still square or square.

The thickness of the dough is at most a finger's breadth, that is, just like the unleavened bread that Romanian women make on different occasions, with the only difference that, while the unleavened bread is always made from unleavened dough, at that time Easter was made only from well-leavened dough. in which salt and sweet cow's milk are put, then, according to the circumstances, also crushed heads of cloves, crushed cinnamon and sometimes saffron.

Both on the sides or edges, and in the middle of it, are placed a kind of twists or braids, similar to dough, simple or adorned at certain distances with some stars, namely the twist or braid first or side in round or square shape, as is the Passover, and the middle ones in the shape of a cross, which means the cross on which the Savior of the world was crucified.

However, simple pastes are also made, ie without braids and without a cross in the middle, but only with teeth on the edge. These are called toothed or simple pastes, and those with crosses are called cross pastes or Easter pills - singular Easter Easter. Between these braids or twists, that is, between the teeth, or the braids
marginal and between the cross, is usually put cottage cheese, rarely sheep, salted and kneaded with egg yolk, greased and smoothed on top with a felesteu or brush, made of chicken feathers, which is stretched into egg yolk , and adorned with raisins and small pieces of green larch leaf.

But some women, in addition to the eggs they beat in the cheese, and in addition to the raisins, still put sugar in this cinnamon. Poor women, who do not have cheese, buy small grains of corn or pea, boil it in sweet milk and then make pills with it. Easter cakes, that is, those that are embellished with a diametrically woven or simple cross, as is the circle, are usually meant to be taken to church on Easter day, to sanctify the simple ones to be eaten by family members, and the little ones, called shepherds, are made for the joy of the children, where they are, or to be given to the poor, who stand and beg at the door or gate of the church ”

Easter with chocolate filling

Easter with chocolate filling from: flour, margarine, sugar, chocolate, cocoa, milk, eggs, vanilla sugar.


  • 250 g flour
  • 125 g margarine
  • 1 or
  • 50 g sugar
  • 1 pinch of salt
  • margarine for greased form
  • 100 g household chocolate
  • 2 tablespoons cocoa
  • 2 tablespoons flour
  • 200 ml of milk
  • 4 eggs
  • 100 g margarine
  • 1 sachet of vanilla sugar

Method of preparation:

Mix flour, margarine, egg, sugar and a pinch of salt. Knead, then leave to rise. Spread a suitable thick sheet with the rolling pin and place in a special baking dish.

Filling: melt the chocolate on a steam bath, add margarine, cocoa and vanilla. Pour the milk gradually and mix until the composition thickens. Separately, beat the eggs, add the sugar, then pour over the chocolate.

Place baking paper over the dough in the tray. Put in the oven and leave for about 15 minutes. When ready, remove and remove the sheet. Pour the filling and put it back in the oven for another 20 minutes.

5 minutes before removing the form from the oven, decorate with halves of walnuts or almonds. Before serving, powder with powdered sugar.

Bibilica (or chicken, duck, goose) stuffed with organs, in the oven, classic recipe

Bibilica (or chicken, duck, goose) stuffed with organs, in the oven, the classic recipe as it used to be. A tasty, tender, fragrant steak with an appetizing appearance. Written recipe and step by step video.

Bibilica (or chicken, duck, goose) stuffed with organs, in the oven, classic recipe

How do we prepare Bibilica (or chicken, duck, goose) stuffed with organs, in the oven, the classic recipe?

  1. For the beginning we will prepare the filling: we cut all the organs into small cubes, then we add them over the spinach, we add the onion, the carrot, the garlic, the egg, the well-squeezed slice of bread, which we crush. Add a few thyme leaves, a teaspoon of dried dill, a teaspoon of salt, a teaspoon of freshly ground pepper.
  2. Mix the filling very well and fill the bible. We stuff the filling well, so that everything fits.
  3. We will sew the bible, make a seam behind the needle, so that the filling does not flow during baking.
  4. We put the stuffed bible in the tray, we sprinkle it with salt on all sides, then with pepper and thyme, we massage as best we can. We can add a few sprigs of thyme in the pan.
  5. Sprinkle the fillet filled with two tablespoons of oil.
  6. Pour a little water into the pan, half a glass, no more. Cover the tray with aluminum foil or a lid, put everything in the preheated oven at 220 degrees Celsius, fire up and down with ventilation, electric ovens, almost maximum fire in gas ovens.
  7. After an hour, check the stuffed bible, sprinkle with the sauce from the pan and continue baking as needed. It will take at least two hours until it is ready.

Bibilica (or chicken, duck, goose) stuffed with organs, in the oven, classic recipe

Gina's advice:

-you can harden the onion a little, together with the carrot and the organs, in a little oil or bird fat. The taste will be delicious, but my annoying bitterness makes me avoid fries, I gave the lighter version.

-I had the spinach in the fridge, it's optional

-you can use 50 g of ground walnut kernel instead of bread

I placed the bible on a salad bed and put sauteed vegetables next to it. If you do not have fresh vegetables, I recommend you to confidently use a mixture of frozen vegetables, which you like.

You can prepare any other garnish you like & # 128578 It is a delicious and good-looking steak, which will be appreciated by the whole family or guests & # 128578

I invite you to watch the video recipe below, you will see how everything looks to me, how I prepare everything, how to bible & hellip

Recipes with Gina Bradea & raquo Recipes & raquo Biblica (or chicken, duck, goose) stuffed with organs, baked, classic recipe

Video: Σοκολατένια πουράκια παστάκι με μόνο τρία υλικά (July 2022).


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