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Recipe for preparing delicious papanas

Recipe for preparing delicious papanas

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Papanas preparation recipe

Mix the cheese with the sugar, the yolks, the lemon peel and the vanilla, then the flour and semolina. Beat the egg whites with a pinch of salt and lightly incorporate them into the crust. Shape the balls, with a floured hand, flatten them and press in the middle to obtain a hole, then place the washers on the floured board. Do the same with the rest of the coca. For each round, we also model a small ball.

Heat the oil in the pan, brown the papanas on both sides, then take them out of the pan on a paper napkin.

Serve with jam and whipped cream.

Delicious popcorn as in Maramures! You have to try this recipe!

The best fried papanas in the country are eaten at Borsa, in Maramures. The recipes of this "sweet" are numerous and each master chef has his own version.


300 g of cottage cheese
1 or
a spoonful of sugar
130 g flour
1/2 pack baking powder
a gray spoon
lemon peel

vanilla sugar sachet
2 drops of rum essence
frying oil
vanilla powdered sugar for powdering
sour cream
jam - preferably a sweeter jam.

Sift the flour well. Mix cottage cheese with sugar, eggs, salt, vanilla sugar and baking soda quenched with lemon juice. Add flour and lemon peel. Mix well. If necessary, depending on the density of the cheese, add 1-2 tablespoons of extra flour.

You need to get a soft dough that comes off your hand. Heat the oil in a deep frying pan or pan.

On a clean and dry work surface, powder the flour. Divide the dough into 8 tablespoons of coca for papanas and 8 teaspoons for their round lid. With the hand given through the flour, form 8 discs and as many dough balls. Run your index finger through the flour and stick it in the coke disk. Rotate your finger in a circle to obtain a central hole in the dough.

In the hot oil, at low temperature, brown 2 papanas at a time - depending on the size of the frying pan - and as many balls on both sides.

Normally, papanas are fried for about 5-6 minutes each. This time depends on the size of the papanas and the level of oil in the frying pan. It is very important that the fire is small so that the papanas do not just fry on the surface and remain raw in the middle.

Remove the papanas, as they are fried, and drain the excess fat on a paper towel. First, you will take out the balls because, being smaller, the first ones will be made.

Papanas are served with sour cream and jam, but also with powdered sugar.


You don't really know what to do at dinner - it's tasty, filling and quick. If you have potatoes at home plus 3-4 more ingredients you can prepare delicious carbonara potatoes

There are many recipes for baked potatoes. In order not to be simple and banal, it is good to vary. But for today's recipe it is better to use slices. We guarantee that you will fall in love with these carbonara potatoes.

The sauce for this dish is very similar to that used for carbonara pasta. The dish proves to be very tender and at the same time satisfactory, which is ideal for a family dinner. Instead of turkey, you can use chicken, and you can replace the bacon with smoked pork breast. You can use any hard cheese, but Parmesan works best.

1 kilogram of potatoes
a bunch of green onions or yellow onions
200 grams of bacon
400 ml of sour cream
100 grams of pamezan
3 eggs
salt pepper
a little chopped parsley

Boil the potatoes in their skins, then cool them and clean them. Cut the potatoes into suitable round slices.

Cut the onion into small pieces and fry it in a little oil, together with the bacon cut into thin strips. After the onion softens, add the cream in which you beat the three eggs, possibly mixed with a little warm water, so that it does not cut when it is put in the pan.

Bring to the boil, stirring constantly, until the cream is slightly thickened. Season with salt and pepper to taste.

Wallpaper a heat-resistant tray with baking paper or a yena bowl with a little butter and divide the potatoes into 2 or 3 parts. Put the first layer of potatoes on the bottom of the tray and cover with half or a third of the sour cream sauce. Put the second layer of potatoes and put all the sour cream sauce on it. Sprinkle with Parmesan cheese and bake for 10-15 minutes. Sprinkle with chopped parsley.

This recipe is an improvised version of spaghetti carbonara, traditionally prepared with boiled pasta that is mixed with bacon and beaten egg as for the omelet, which is baked in contact with hot pasta. A more popular recipe is one in which the egg is first heated in a pan with a little sour cream, salt and pepper and then mixed with pasta, thus avoiding the risk of contracting diseases due to the raw egg.

The carbonara potatoes resemble the pasta recipe, only they are baked, which reduces a little of the sauce, turning the dish into a pudding.

Delicious cakes with nuts, raisins and cocoa powder. A simple recipe, dedicated to very busy housewives!

Want to learn how to make delicious cakes, but don't want to waste a lot of time kneading the dough? Today we will tell you how to cook cakes with nuts, raisins and cocoa powder, whose dough does not have to be kneaded for a long time. The ingredients indicated in the recipe are enough to obtain 2 fluffy cakes!

-2 sachets of dry yeast

-a teaspoon of vanilla extract

-a teaspoon of rum essence

-Orange peel and lemon

-4 tablespoons of cocoa powder

1.Prepare the dough: dissolve the yeast and 2 tablespoons of sugar in warm milk. Let them rest for about 20 minutes.

2.After this add the remaining sugar, egg yolks, vanilla extract, rum essence, citrus peel, melted butter and salt.

3. Gradually add the sifted flour and raisins, stirring until you get a smooth and elastic dough (about 5 minutes). Put it in a large bowl and refrigerate overnight or for 24 hours.

4. Remove the dough from the fridge 30-50 minutes before baking.

5.Prepare the filling: beat the egg whites (without sugar and other additives) until you get a fluffy foam. Add the ground walnuts, cocoa powder and powdered sugar.

6. Divide the dough into 4 equal pieces.

7. Grease the baking trays with butter.

8. Take two pieces of dough and roll them out into a rectangle. Grease them with half the filling. Roll each piece of dough into a roll, then knit them together. Glue the ends of the cake obtained and grease them with melted butter. Put it in the tray.

9. Proceed similarly to the other two pieces of dough and the remaining filling.

10. Grease the cozonacs with the mixture obtained from an egg yolk and 2 tablespoons of milk.

11. Let them rest for 60 minutes, until they double in volume. Then grease them again with beaten egg yolk, sprinkle with sugar and bake for 40-45 minutes at 170 ° C. Check that they are ready by the toothpick test.

What ingredients do we use for the papanasi recipe?

(Quantities for 4-5 generous piecese)

  • 1 or
  • 1 tablespoon gray
  • 250 g fresh cheese (urda)
  • 200 g flour
  • 1 pinch of salt (as much as you grab with 2 fingers)
  • & frac12 teaspoon baking powder or baking soda
  • grated lemon peel, vanilla
  • frying oil
  • For decoration
  • plenty of jam
  • yogurt or sour cream

Moldovan martyrs, traditional recipe with fasting dough

Moldovan fasting martyrs with walnuts, a recipe that I make so dearly, every year, during Lent. I was no more than 10 years old when I first tasted these martyrs made by a neighbor from the blog. It cooked wonderfully, as all housewives in Moldova do, and the martyrs were a dream! So fluffy and tasty, a novelty for us, children from Muntenia, where boiled Muntenian martyrs are made. After much insistence, my mother obtained the recipe for saints, that's what our neighbor called them, and since then, in addition to the boiled ones, we also had a portion of fluffy martyrs made of dough, baked in the oven and dressed in honey and walnuts.

When are Moldovan martyrs made?

Every year, on March 9, is the Feast of the 40 Martyrs of Sevastia. In Moldova, in honor of this holiday, 40 named rolls are being prepared saints, brados or martyrs. Moldovan grinders have the shape of the number 8 and are made of cake, fasting or sweet dough, greased with honey and powdered abundantly with walnuts.

Last year I made martyrs from Muntenia, my husband adores them, but this year I said to make the recipe for Moldovan saints with walnuts and honey. I felt good that I made this decision because I am wonderfully fluffy and I remember my childhood. The recipe for martyr's rolls is not complicated at all and, if you have fans around, they will be delighted to form martyrs.

The dough of the Moldavian martyrs is fasting, I greased a part of them with yolk, for those who tasted them and do not fast, and a part with soy milk. They are just as fluffy and delicious in both variants.

Delicious Easter cakes & # 8211 a successful recipe, which I recommend to everyone! You will get rid of the fear of failure forever!

We present you the recipe for some very delicious cakes. The dough is prepared so simply that you will totally get rid of the fear of failure. From the most affordable ingredients you get some soft, brown and fluffy cakes. Try this recipe only once and you will be convinced that a perfect Easter cake is not at all complicated to prepare. Experiment with your favorite dried fruits and enjoy your loved ones with a delight of big days.


-100 g of fresh yeast

-raisins (dried apricots, candied fruits)


1. Dissolve the yeast in warm water. Add a little sugar and mix. Leave the mayo in a warm place.

2. Beat the eggs with the remaining sugar. Add salt and mix. Melt the butter.

3. In a saucepan, mix the milk with the kefir. Put the pan on the fire and heat the mixture.

4. Prepare a larger bowl. Stirring constantly, pour in the beaten eggs with sugar and salt, melted butter, kefir milk, then mayonnaise (add the ingredients in this order).

5. Add the vanilla and stir again.

6. Gradually add the sifted flour to the bowl and mix. Knead a soft and homogeneous dough.

7. Cover the dough with a towel and let it rise in a warm place for 2 hours.

8. Pour boiling water into the bowl of raisins and let them soak for 20 minutes. Drain them and dry them on a paper towel. Mix the dried raisins with a little flour.

9. Wash the orange and peel through the small grater.

10. Lightly knead the dough and add the raisins with the grated orange peel.

11. Grease the baking trays with oil and sprinkle them with breadcrumbs. Place the dough in molds. Leave it at room temperature for 30 minutes.

12. Bake the cozonacs in the preheated oven at 180 ° C for 45-60 minutes. Baking time depends on each oven. Take the toothpick test.

About small homemade (mititei) and the meats used in small pasta

It is known about the little ones (mititei) that they came to the Romanian Lands on the Turkish chain and that they are also found in other Balkan countries (Serbs, Bulgarians or Greeks). They are a traditional Romanian dish because a different recipe was created from the Turkish one, the spices and meats adapting to the tastes here. The meat traditionally used in small is a mixture of beef and sheep but pork is also accepted (especially in the case of those who do not eat sheep & # 8211 such as my mother for example). Beef is generally chosen from the thigh area. Unfortunately, it is a lean meat that dries by frying and needs the addition of fat (at least 30%) from either beef tallow or fatter sheep or pork.

There are many small recipes that provide different ratios between these 2 meats. I chose to make my mother's recipe and put 70% beef and 30% fatter pork (pork breast). In the past, my mother used to make pasta at home because you rarely found something like this on the market.

Fat is what makes little ones fluffy and fragile. Those made from lean meat come out dry and hard & # 8211 just like meatballs.

Small homemade traditional recipe for fluffy mititei, small pasta

Small homemade & ndash tiny fluffy & ndash small paste. I'll give it here recipe and some of secrets prepare the little ones so you can enjoy perfect little ones.

Separate the eggs and beat the egg whites with the salt until the meringue is done, add the sugar and beat well to melt. add the oil and flour with the baking powder (put the baking powder in the flour and mix it with 3-4 eggs, put 1 teaspoon of baking powder), vanilla sugar. since the dough is made, heat the honeycomb shape and bake the honeycombs.

Cold mix the milk, eggs, and flour and then put on the fire. Since the cream has thickened, leave it to cool a bit and add the vanilla sugar, margarine and other spices.

They are filled and then good appetite. )

Try this video recipe too

Recipe for fried papanasi with cheese

Papanas fried with cheese and served with sour cream and jam are part of childhood desserts. These fluffy and fragrant donuts were often prepared by my mother or grandmother, and I was in the landscape just to devour as many of them as possible.

I loved this dessert, but I rarely prepare it. In the last few weeks, my thoughts have been slipping towards these delicious papanasi, bathed in sour cream and blueberry jam. And since you can't get over your appetite, I quickly went to the market to buy cheese and sour cream.

The cheese must be good, fresh and as dry as possible, because this way it will not absorb a lot of flour and the papanas will be fluffy. If the cheese is wet, the amount of flour used will increase and the papanas will be stronger.

The papanas recipe is simple and quick to prepare.

Ingredients for the recipe for fried papanasi recipe with cheese:

  • 500 gr of cottage cheese
  • 2 eggs
  • 60 grams of sugar
  • The peel of an organic lemon
  • Vanilla essence
  • 1 pinch of salt
  • 1 teaspoon baking powder
  • 1 tablespoon grated semolina (optional)
  • 320-350 gr of flour (depending on cheese and eggs)
  • Frying oil
  • Cream or yogurt for serving
  • Jam or jam to serve

In a bowl, I mixed the cottage cheese with the two eggs, the sugar, the grated lemon peel, the vanilla essence and the salt. With the help of a fruculite I ground the cheese finely and I homogenized the ingredients. I then added flour, baking powder and semolina. I kneaded the dough, then covered it and left it in the fridge for at least 30 minutes. During this time the flour and semolina will absorb more moisture.

After I took the dough out of the fridge, I greased my hands with oil and divided the dough into 8 large balls and 8 small balls. I flattened the big balls and with the help of my finger I made a hole in the middle of them. In this way I shaped the papanas. I rounded the small balls well, because they will be the top of the dessert.

I heated oil in a pan and fried the papanas for approx. 4 minutes turning them on both sides, or until they turn golden. I took them out on the kitchen napkins to get rid of the excess oil, then I served the papanasis with sour cream and blueberry jam in abundance.

The pappas were fluffy, slightly crispy on the outside and absolutely delicious!

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Video: φασολάδα παραδοσιακή κλασική συνταγή της γιαγιάςtraditional bean soup CuzinaGias Κουζίνα Τζίας


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  4. Lanu

    Exciting. Offset! and niipet!

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