Pogacele cu sunca si ceapa

Another amazing recipe from Savori Urbane. Here is the romanian version: http://savoriurbane.com/pogacele-cu-sunca-si-ceapa/#

For dough: 600 g flour, 30 g pork fat or 50 g butter with min. 80% fat, 2 egg yolks, 400 ml milk, 30 g fresh yeast or 10 g dry yeast, 1 tablespoon sugar, 1 teaspoon salt

Bacon composition: 125 g bacon or ham, 1 small red onion, pepper, 50 g cheddar, 50 g butter with min. 80% fat

To glaze: 1 egg yolk, caraway seeds, coarse salt

Cut the bacon into cubes and fry it a little in a non-stick pan. Add the chopped onion. Heat the onion, 1-2 minutes and put the bacon in a bowl and leave to cool. Season it with pepper.
For the dough, heat the milk a little, add the sugar and yeast. After 5 minutes add the yolks, butter or pork fat, and gradually the flour and salt. Knead the dough which is quite soft and finally add the bacon and onion. Leave to stand for about 30 minutes.
Roll out the dough on the work surface and spread it so that it has a thickness of about 5 mm. Glaze it with melted butter and sprinkle with cheese on 2/3 of the surface.
Fold the dough first laterally and then up and down. Spread the dough once more, now at a thickness of about 8 mm. Glaze it with egg yolk. Cut round shapes with the help of a glass and place them in the tray. Sprinkle them with cumin and coarse salt. Allow 10 minutes to rest in the tray.
Bake them for 18-20 minutes at 180 ° C - preheated oven

Sparanghel cu usturoi la cuptor

Easy to make side dish with few ingredients:

bunch of green asparagus, 2 garlic cloves, salt, pepper, some olive oil

Preheat the oven to 230C.
Clean the asparagus and remove the wooden parts. Put the asparagus together with the sliced garlic in a baking tray, mix with the olive oil and season with salt and pepper.
Bake the vegetables for 10-15 minutes until softened slightly. Serve immediately.

Hähnchenauflauf mit Senf und Cheddar

500 ml vegetable soup, 1 onion, 1.5 kg chicken fillet, 1⁄2 bunch of flat-leaf parsley, 125 g cheddar cheese (piece), 150 g white bread, 7 tbsp butter, 3 tablespoons of flour, 75 g dijon mustard, 250 g crème fraîche

Boil the meat in vegetable soup for 20 minutes.

Finely chop the parsley, grate the cheese and the bread. Mix them all together.
Preheat the oven (electric cooker: 225 ° C / circulating air: 200 ° C / gas: see manufacturer). Lift the chicken fillets out of the broth and let them cool for about 15 minutes. Pour the broth through a sieve and collect it. Measure out 300 ml of broth.
Peel 1 onion and dice finely. Heat 3 tablespoons of butter in a saucepan. Braise the onion until translucent. Dust with flour and briefly sauté lightly while stirring. Pour in the measured broth, bring to the boil and simmer for about 5 minutes.
Mix in the mustard and crème fraîche. Season with salt, pepper and sugar.

Cut the meat into big pieces, place them in an ovenproof dish and spread the sauce over them. Sprinkle with the bread and cheese mixture. Spread 4 tablespoons of butter in flakes and bake in a hot oven for 20–25 minutes.

Thunfisch-Frischkäse-Dip

Easy peasy party dip from www.lecker.de

You need a good, crunchy baguette.

1 organic lime, 1 bunch spring onions, 1 chili pepper (mild), 200 g of tuna in its own juice, 175 g cream cheese, salt, pepper, fresh baguette

Wash the lime hot, then peel finely. Halve the lime and squeeze out the juice. Clean and wash spring onions, drain and cut into fine rings. Clean the chilli, cut lengthways, wash and remove the seeds. Cut the pod into small pieces. Drain the tuna.
Mix the cream cheese, tuna, half of the chilli and spring onions, lime zest and 1–2 tbsp lime juice with the blender. Season with salt, pepper and lime juice. Arrange the dip in a small bowl and sprinkle with other spring onions and chilli. Cut bread into slices and serve with the tuna dip.