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Mix everything well, pour into a pan greased with butter and lined with flour, leave in the oven for 40-50 minutes, over medium heat.
Simply put ... I don't know what it can be.
Bucovina Alivanca - Recipes
Refined is rightly considered the traditional alcoholic beverage of Bucovina. Guests are greeted on the doorstep with a glass of homemade blueberries.
- Ingredients: 5 kg blueberries, 2 kg cough sugar, 1.5 l alcohol 80 degrees.
- Preparation: clean the fresh blueberries from the tails and wash them well. In a large bottle, carafe (about 8-10 l), put a thicker layer of blueberries then a layer of sugar and so on, until the blueberries are finished. No sugar is placed on the bottom of the bottle, because it is difficult to dissolve. Tie the bottle to the mouth with gauze and leave it in the sun until all the sugar dissolves, forming a sweet blueberry syrup. Then add 80 degrees alcohol over the syrup, so that it is refined to have about 30 degrees of alcohol at the end. Cover the bottle with a cork and keep in a cool, dry place.
- How to serve: refined and tasted with good will and. measure. :)
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Alivanca, a recipe from history
An emblematic dish for Moldova is alivanca. See below, Alivanc & # 259, a re & # 539et & # 259 from history, I will show you how to prepare them.
Alivanca is one of the most refined dishes based on meats, with sweet and sour variants. The alivanc cake is very simple, but it has a special taste and consistency, it is made from cheap ingredients and a great head cut.
According to the explanatory dictionary of the Romanian language, Alivanca is a Culinary preparation made from corn flour mixed with sour milk, eggs and braised cheese, baked in an oven. The variety of recipes of this good & # 259t & # 259 & # 359 & # 355i & ic 3535i & icircn pages typ & # 259rite by a famous gourmet ie & # 351ean, P & # 259storel Teodoreanu.
Photo: Alivanc & # 259 & ndash Arhiv & # 259 Burda Rom & acircnia
& Icirc & # 539i must:
500 g br & acircnz & # 259 dulce, de vac & # 259
50 g zah & # 259r
3-4 or & # 259
120 g yogurt
20 g melted butter
175 g m & # 259lai
50 g f & # 259in & # 259 alb & # 259
Preg & # 259te & # 537ti a & # 537a:
Separate into a white bowl
& # 536i & icircn altul g & # 259lbenu & # 537.
On the first & icircl ba & # 539i & icircn joke & # 259
P & acircn & # 259 is made like a foam & # 259,
Iar & icircn alt vas te & icircndemn
Rub with a wooden spoon:
Br & acircnza, salt & # 537i zah & # 259rul tos
S & # 259 fie f & # 259r & # 259 cocolo & # 537.
& Icircn this cream you gradually put:
G & # 259lbenu & # 537ul, ce & icircn castron l-ai l & # 259sat,
Yogurt & soaked butter
& # 536i-mix, p & acircn & # 259 everything was & icircnglobat.
Then he turned around a little, patiently
M & # 259laiul & # 537i f & # 259ina & bdquo & icircn ploaie & bdquo
& # 536i ob & # 539ii o crem & # 259 mai tare.
& Icircncet with a spatula & # 259
Add the whipped cream,
With movements from top to bottom
P & acircn & # 259-i fluffy dough.
Turn on the oven at & icircnc & # 259lzit,
Grease the pan with melted butter,
Or put a baking sheet
& # 536i r & # 259storni & icircn tav & # 259 tot.
Bake for about 40 minutes,
Which pass on neg & acircndite.
P & acircn & # 259 c & acircnd se rumene & # 537te
Zah & # 259r pudr & # 259 preg & # 259te & # 537te.
C & acircnd e cald & # 259 o por & # 539ionezi
& # 536i with sugar & # 259r powder it.
To walk on the g & acirct strun & # 259
Add yogurt or sour cream
& # 536i on each piece & # 259 & # 539ic & # 259
You can still find it for yourself
The little ones like it
But also to your grandparents.
Re & # 539et & # 259 de Rodica Gab & # 259r & # 259, Suceava
Feel free to try again here.
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Bucovina alivenca from: cottage cheese, eggs, sugar, flour, corn, sour cream, baking soda, salt, butter.
- 500 g of cottage cheese
- 3 eggs
- 4 tablespoons sugar
- 4 tablespoons white flour
- 4 tablespoons Malay
- 4 tablespoons sour cream
- 1/2 teaspoon baking soda
- 100 g butter
- butter for greased tray
Method of preparation:
You put the cottage cheese on the large-mesh grater. Mix it with the yolks, then add the cream mixed with the baking soda, flour, cornstarch and soft butter at room temperature. After it has mixed very well, gradually incorporate the beaten egg whites with a fine salt powder, stirring gently from the bottom up.
In a tray well greased with butter, pour the composition and put it in the oven, over medium heat, leaving it to brown. Serve the dish hot with yogurt.
Alivanca on Sunday (no source, I couldn't identify her)
Ingredients: Corn 300 g, semolina 000 g, flour 150 g, milk 2.2 1, cottage cheese 600 g, cream 1 kg, eggs 6 pcs, sugar 500 g, lemon 100 g, butter 170 g, vanilla sugar 2 sachets , baking powder 2 sachets, salt. Preparation: Roast the corn and semolina with boiled milk, mix for 2 to 3 minutes and leave to cool. The cottage cheese is mixed with 275 g of sugar, egg yolks, 150 g of butter, grated lemon peel, 1 sachet of vanilla sugar, salt, baking powder soaked in lemon juice, flour and 300 g of cream. This composition is mixed with cornmeal and scalded semolina, and at the end add the beaten egg whites. Pour the composition into two trays greased with the rest of the butter and bake at first over a faster heat and after the alivanca has risen, continue baking over a suitable heat. When ready, cut into squares or rectangles. Serve with cream sauce prepared from 700 g cream, 225 g sugar and vanilla sugar. Ingredients: Corn 450 g, milk 1.8 l, cream 600 g, butter 200 g, sugar 225 g, cottage cheese 400 g, eggs 4 pcs, vanilla sugar 1 sachet, baking powder 1 sachet, salt.
I can't help but mention here another recipe from Moldova, from Iași, more precisely after the IP of the blog :)), by Dana Burlacu Vistiernicu, from whom I also stole the opening photo, which I invite you to read it here