Despre mine

Fotografia mea

We are a touroperator travel agency based in Brasov-Romania, functioning since 2005 march. We are specialized in incoming and in multi country tours around Romania. WWe can customize your tours or offer you one of our tours which already are on our web site : www.visittransilvania.ro

vineri, 27 noiembrie 2015

TRANSILVANIA MULTICULTURAL


Por mis clientes y amigos espanoles, inauguro una nueva pagina a mi blogo. Una pagina que habla en imagenes y videos de Transilvania la tierra rumana donde se nacio el idiomo y la nacion rumana.

Aqui puedes descubris mas facil , antes de venir aqui, unas de las maravillas de esta tierra que pe pueden convencer mas facil para visitar esta zona y sentir en modo directo lo que significa Rumania y los rumanos.

Por el primero, un documentario de una television espanola referente a Transilvania

https://www.youtube.com/watch?v=EtXmL7r5_nQ

Aqui tenemos un poco de cocina rumana y puedes descubris mas abajo algunas recetas de unos de mas famosos platos de comida rumana y transilvana en el mismo tiempo, porque Transilvania no esta una zona separada esta parte del cuerpo de la patria rumana.



COCINA RUMANA - RECETAS

Empezamos con una sopa muy popular en Transilvania/Rumania que se llama en rumano, "Ciorba de perisoare" (Sopa de bolitas de carne)
Ciorba de perisoaretiempo de preparacion
30 minutos
tiempo de coccion
30 minutos

Ingredientes

*Preparado para perisuare:
- 300gr carne picada de cerdo
- 2 cucharas de tomate natural envasado
- 2 cucharas de arroz
- 1 huevo
- delicate (condimento rumano)
Preparado para sopa:
- 1 cebolla grande
- 2 o 3 zanahorias
- 1/2 pimiento rojo
- 1/2 pimiento verde
- 1/2 tomate natural grande y maduro
- 1 bors magic (condimento para sopa rumana)
- 1 cucharada de delicate (condimento de verduras rumano)
- sal

Preparación

Se hace una sopa de verduras (pimiento rojo, verde, cebolla, zanahoria)se añade aceite al final de la cocción, se le añade el tomate y los condimentos.
Se mezclan los ingredientes de la masa (perisuare),se hacen unas albóndigas con la masa y se añaden a la sopa, se dejan hervir por unos 10 minutos y se prueba si están cocidos se rectifica de sal y se apaga el fugo. Una vez apagado el fuego se añade un huevo batido y unas hojas de apio seco. ya esta acabada la sopa.
Observaciones
El coste es en euros y según el nivel de vida español
Un dolar vale la mitad de un Euro aproximadamente.
Tiempo de preparación en minutos



Un otro tipo de sopa esta Ciorba.

CIORBÃtiempo de preparacion
90
tiempo de coccion
60
coste
10 €

Ingredientes

- 1 pollo trozado
- 2 pimientos rojos
- 3 zanahorias
- 3 papas medianas
- 2 cebollitas de verdeo
- 1 apio y su raíz o tuberculo
- Perejil (a gusto)
- Hinojo (las hojitas, a gusto)
- 2 huevos
- Vinagre o jugo de limón 2 chorritos
- Sal
- Pimienta

Preparación

Poner en una olla agua hasta la mitad o un poco mas, colocar la carne en este caso pollo, cuando hirva el agua sacar la espuma y cuando ya no hace mas agregar las papas cortadas en cuadraditos, la zanahoria rallada chiquita, los dos pimientos cortados en cuadraditos pequeños, la cebolla de verdeo cortada chiquita el tuberculo del apio pelarlo y rayarlo. poner un puñado de perejil e hinojo cortado chico o picado. Cuando hierva batir 2 huevos a parte e introducirlo en la sopa, poner el vinagre o el limon, probar si es que gusta mas amargo o no, poner tambien a gusto sal y pimienta......y lista la chorba para comerselaaa
buen apetito amigos

Consejos

Se puede agregar un poquito de azucar para romper con la acidez un poco y polvito de sopa de pollo si se quiere. En lugar de poner solo pollo se pueden poner corazones, higados y alitas de pollo en cantidad. En Rumania se vende un polvo en lugar de vinagre o limón que se llama BORª MAGIC z que es para 7 litros de ciorba.
Observaciones
El coste es en euros y según el nivel de vida español
Un dolar vale la mitad de un Euro aproximadamente.
Tiempo de preparación en minutos


AROZ CON CARNE DE POLLO

tiempo de preparacion
30 minutos
tiempo de coccion
30 minutos
coste
3 €

Ingredientes

- 2 cebollas
- 2 sanajorias
- carne de pollo cuanta quereis 
- arroz dos tazas
- sal y asite.

Preparación

Se pone al fuego una sartén con un poco de aseide mientras que se calienta la sartén cortamos las cebollas y las sanajorias en trositos mui pequeños. Después de calentarse la sartén ponemos las sanajorias y las cebollas y los dejamos freír un minuto pero en este tiempo tenemos que removerlo. cuando ja están fritas ponemos a trositos pequeños la carne de pollo y seguimos removiendo. Y lo ponemo hunto la cebolla y las sanajorias. Dejamos freirse la carne de pollo y finalmente quando la carne esta frita le ponemos 2 tazas de arros. Y finalmente le ponemos un baso de agua mientras lo removemos.

Consejos

no pongáis muchos condimentos
Observaciones
El coste es en euros y según el nivel de vida español
Un dolar vale la mitad de un Euro aproximadamente.
Tiempo de preparación en minutos



GUISADO DE POLLO CON CREMA AGRIA


tiempo de preparacion
10
tiempo de coccion
90
coste
10 €

Ingredientes

1 pollo troceado
2 zanahoria
1 chirivilla
2-3 dientes de ajo
1 cebolla
1pizca de pimienton dulce
1 pastilla avecrem de pollo
perejil fresco
700 gramos nata para cocinar

Preparación

En una olla, se pone a dorar el pollo afuego lento.Cuando este casi echo, se le pone una cebolla picada muy fino.Cuando la cebolla este transparente se le añade un poco de sal, pimienton dulce y la pastilla de pollo.Despues se le pone agua hasta cubrir la carne y se deja cocer a fuego lento unos 10 min junto con la zanahoria y la chirivilla.Pasado este tiempo, ponemos el fuego mas alto hasta que el agua se quede por la mitad.Se le añade unos 2-3 dientes de ajo muy picados, y perejil fresco tambien picado.Por ultimo se le añade nata para cocinar hasta que el pollo este cubierto.En un vaso aparte se pone harina y un poco de leche y se remueve hasta que no queden grumos y se añade a la coccion.Se pude servir con macarrones o solo mojando pan.Para decorar se le echa perejil.
Observaciones
El coste es en euros y según el nivel de vida español
Un dolar vale la mitad de un Euro aproximadamente.
Tiempo de preparación en minutos


La ultima receta partenece a un tipo de comida tradicional rumana que se come en especial en la perioda de la Navidad: 

Sarmale


tiempo de preparacion
20
tiempo de coccion
90
coste
5 €

Ingredientes

1 kilo carne picada de cerdo(pavo)
100 gr de arroz
1 cebolla
hojas de cole verde(previamente cocidas 2-3minutos en agua)

Preparación

la cebolla se corta en trocitos pequeños y se pone ha freir.añadir el arroz y seguir freir a fuego lento,unos munutos.se retira del fuego y se mescla con la carne picada.añadir una cuchara de tomate frito.sal y pimienta negra molida.
cada hoja de cole se rellena con la carne preparada,haciendose como una caracole bien cerrada,para que la carne no salga afuera.en una olla se pone hojas de cole para cubrir el fondo de la olla y se ponen los SARMALE,una al lado de otra.se pone agua para cubrir,unas cucharas de tomate frito,laurel,pimienta nrgra en grano y se llerve al fuego lento,durante una hora y media.o bien al horno,una hora.BUEN APROVECHO!

Consejos

MOVER LA OLLA DE VES EN CUANDO SOBRE EL FUEGO,PARA NO PEGARSE LA COMIDA.
Observaciones
El coste es en euros y según el nivel de vida español
Un dolar vale la mitad de un Euro aproximadamente.
Tiempo de preparación en minutos


Por cualquier otras recetas rumanas os invito visitar este sitio web:

http://cocinadelmundo.com/recetas/Europa/Ruman%C3%ADa













THE GERMANS FROM TRANSYLVANIA



About the germans I will add here some of the most representatives things about them.

https://www.youtube.com/watch?v=6TEeXey5WT4 saxon dances

https://www.youtube.com/watch?v=mYLSZVUv4Ig - fortified churches documentary

https://www.youtube.com/watch?v=aNi2jDUn3EM transylvania homeland

GERMAN COOKERY is the same with the regular german cookery

joi, 26 noiembrie 2015

TRANSYLVANIAN HUNGARIAN MUSIC

The first song is called My home Transylvania and it is singed by Dancs Annemari one of the most gifted hungarians born in Transylvania. https://www.youtube.com/watch?v=Ib2kFj4S0vA

Arany Zoltan : https://www.youtube.com/watch?v=nQNhbi9KZfU

Hungarian dances from Transylvania : https://www.youtube.com/watch?v=n9vyQBeU_DE


HUNGARIAN FOOD

LANGOS RECIPE - HUNGARIAN FRIED BRED

This is a very popular "fast food" of the hungarians which you will find everywhere in Transylvania. Langos can be made with yoghurt, sour cream or milk, a dash of sugar along with salt,and sometimes with flour and some boiled mash potatoes, which is called potato langos. It is eaten fresh and warm, topped with sour cream and grated cheese, garlic or garlic butter,or doused with garlic water. Langos can be cooked at home or bought at markets or streets vendors around the country. The name came from "lang" which it means "flame" in hungarian.
Traditionally, langos was baked in front of a brick oven, close to the flames. It was made from bred dough and served as breakfast in the days when the fresh bred was made. Nowadays, langos is fried in oil.

The ingredients for making about 10 pieces of langos are: 

- 300 grams, all purpose flour
-     7 grams dried ( instant) yeast
- 250 mililiters of water
- 1/2 teaspoon of salt
- sunflower oil for frying
- toppings ; sour cream, grated cheese, garlic sauce

How to made it: 
In a mug, dissolve the salt in the water. In a bowl, combine the sifted flour with the yeast. Add the salty water to it and stir thourougly ( if it`s sticky add a little bit more flour ) Work the dough with a wooden spoon or with your hands until the dough it`s smooth and no longer sticks to the bowl. Leave the dough in the bowl, cover with a clean cloth and let it raise for about 30-40 minutes or untill it has doubled in size.
Once it is rested, carefully tip out the dough onto a floured surface, stretch it out into a square, and cut out about 10 cm ( 3,93 inches) round shapes with a big glass ( a big cookie cutter also works ) Stretch out each piece with your fingers into a round shape with the centre being thinner then the edges. Let pieces rest for another 30 minutes on the same floured surface.
In a saucepan heat sunflower oil. Place the langos into the hot oil, fry it on one side until golden brown and then turn it. repeat with the remaining langos dough.
Serve while it`s hot. You can eat it simple or sprinkled with chopped garlic, or doused with garlic water and topped with grated cheese and sour cream.







GOULASH SOUP
Gulyás, that iconic Hungarian paprika-spiked beef soup, is not a regular in my kitchen. Why make it at home when it is served at nearly every Hungarian restaurant in Budapest? I love a good bowl of gulyás, and even served it to a crowd of visitors on the night before my wedding. But truth be told, I’ve been goulashed out for awhile now. I’ve avoided ordering and eating it for so long now (which I can partially blame on the fact that there’s just so much new and good stuff to taste in Budapest these days) that it came as a pleasant surprise recently when my husband’s bowl of gulyás at a restaurant looked so good to me that I ended up eating half of it. And then, a few days later I made a big pot of it at home.
As Hungarian recipes go, gulyás is a simple dish to make and doesn’t require any special ingredients. Once you do all of the chopping, all you need to do is check it occasionally as it slowly simmers and perfumes the house. Since it’s so easy to make a good goulash you would think it would be hard to make a bad one. But it happens, and there is nothing worse than being served a watery, lifeless gulyás with little substance to it.
There are a few rules to making gulyás, but there are many different variations on the recipe. Essentially it is a soup made with beef (or less commonly veal or mutton), lots of paprika (good, sweet Hungarian paprika is essential), very slow-cooked onions, and vegetables (normally carrots, potatoes, and parsley root). Every cook has his or her own preferred ratio. I like mine hearty, the broth rich with lots of meat and vegetables. I add lots of finely chopped onions, since they thicken the broth and add lots more flavor.
The best kind of gulyás, in my opinion, uses several different cuts of beef (George Lang’s recipe calls for an optional piece of beef heart). It’s perfectly fine to use a lesser cut of beef, since if you cook it long enough, the soup will be just fine. In fact, you’d be wasting your money to use an expensive cut. One chef I know always uses beef cheeks, which are wonderful in the soup. As with many Hungarian recipes, you start by slowly sautéing chopped onions in fat (lard or oil). You don’t want the onions to brown, but rather to get clear and glassy, so cook them over the lowest heat possible (this is a good time to gather and prep all of your other ingredients). Next, you’ll stir in a few spoonfuls of sweet Hungarian paprika (being careful not to burn it, since it easily caramelizes in hot fat) and some caraway seeds, add the meat, and pour in the water. Then, you just wait (sometimes for several hours, depending on the cut of meat you used) until it is nearly ready, which is when you add your vegetables. If you have time you can make some csipetke (pinched pasta), but that is not necessary.
In Hungary, a bowl of gulyás is a simple meal, but one that anyone would be happy to eat, whether as the first course at a fancy restaurant, or a one-dish dinner on a Tuesday night. If you have a bottle of not-too-heavy red wine, it will go beautifully with the gulyás. I don’t know why it has taken me so long to get back to cooking gulyás at home. But now that the cooler weather is arriving, I am pretty sure that it will be cooked soon again in my kitchen. Even my husband, a guy who has eaten a lot of gulyás in his life (and is normally the family’s dedicated gulyás maker) loved it. “This might be the best bowl of gulyás I’ve ever had,” were his exact words. Just don’t tell his anya.
Ingredients
  • 3 tablespoons oil or lard
  • 5 medium onions, diced
  • 2½ teaspoons salt
  • 2½ liters (2½ quarts) water, plus a few extra spoonfuls
  • 3 tablespoons Hungarian paprika (sweet)
  • ½ teaspoon black pepper
  • 1 tablespoon caraway seeds
  • 1½ kg (3¼ lbs) beef, chopped into bite-sized pieces
  • 2 cloves of garlic, chopped
  • 5 medium carrots, sliced into bite-sized rounds
  • 2 medium parsnip, sliced into bite-sized rounds
  • 2 large potatoes, cubed
  • 2 tomatoes, diced
  • Csipetke (pinched pasta), optional
Instructions
  1. Heat the oil or lard in a large pot (preferably a Dutch oven). Add the onions along with a few spoonfuls of water (so they don’t brown) and a pinch of the salt. Cook slowly over very low heat for about 15 to 20 minutes, or until the onions are clear and glassy.
  2. Remove from the heat and add the paprika, pepper, and caraway seeds. Stir quickly to combine and add a tiny bit of water (to prevent the paprika from burning).
  3. Add the meat and garlic and cook over high heat, stirring, until the meat is slightly browned (about ten minutes). Turn the heat down to low, add a few spoonfuls of water, and cook for about 15 more minutes, until the meat is nearly cooked through.
  4. Add the water and keep cooking, over low heat, for at least an hour, or until the meat is cooked and nearly tender enough to serve. This could take hours, depending on the cut of beef you used.
  5. When the meat is nearly done, add the tomatoes, carrots, parsnips, and potatoes and cook for about 15 more minutes, or until they are tender (being careful not to overcook them). Taste the soup and add more salt and pepper, if needed.
  6. If you are using csipetke or another kind of small pasta, add it to the soup before serving. You can serve this soup with hot pepper or hot pepper paste.
Notes
This makes a very large pot of soup! If you’d like to freeze some of it, do it before adding the vegetables.   



KURTOS KALACS - Chimney Cake Recipe
A chimney cake is an odd thing in that it’s an enriched yeast bread that’s  wound onto a thick wooden spit, then roasted over a charcoal fire. The hardest part of this recipe is constructing the implement you need. More on that as the week progresses.
For the dough:
8.5 ounces (1 3/4 cups) all-purpose flour
2 1/4 teaspoons (1 packet) instant yeast
1 ounce (2 tablespoons) sugar
1/8 teaspoons salt
2 egg yolks, room-temperature
1.5 ounces (3 tablespoons) melted butter
4 ounces (1/2 cup) milk, room temperature
For the grilling:
vegetable oil for lubricating the spindle
melted butter
sugar
For the topping:
about 3 ounces (1 cup) walnuts, ground and mixed with
about 3.5 ounces (1/2 cup) sugar
2 teaspoons cinnamon
Combine the dry dough ingredients in a large bowl and whisk to combine. Do the same with the wet ingredients and add them to the dry ingredients. Stir the mixture until it comes together to form a dough, then knead it for about five minutes. Allow the dough to rise for 40 minutes. Cut the dough into a long ribbon with a pizza cutter (as shown).
Paint your spit with vegetable oil. Wrap one end of the dough around the spit, tucking in the end so the dough doesn’t unwind. Keep the dough very thin as you stretch and wind, under 1/4″ inch. Roll the whole thing on the countertop to flatten it/press it together. Paint the dough with melted butter and roast over the fire for about six minutes, sprinkling on sugar, until it starts to take on a dark golden color.
Paint on more butter, then roll the finished cake in the nut mixture. Tap the mold on a table top to release the cake and set it upright to cool. Make more and eat, eat, eat.