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Alivenci

Alivenci


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Dani reminded me of Alivenci. I heard about the "cake", but I didn't know the recipe. A good friend, to whom I told about "A livenci" was silent, did and invited me to her. It is something special for us "regatenii" (those from the south of the country).

  • 1/2 kg. cow cheese
  • 4-5 eggs
  • 4 tablespoons Malay
  • 4 tablespoons flour
  • 1 baking powder
  • 3-4 tablespoons sugar, a little salt
  • valined sugar
  • 1/3 packet butter
  • 1 cup of milk
  • 1 pack of baking powder

Servings: 8

Preparation time: less than 90 minutes

Alivenci RECIPE PREPARATION:

Whisk the egg whites.

Mix all the other ingredients, then add the egg whites, stirring gently.

Pour into a tray lined with greased baking paper.

Bake at the right heat until the composition hardens (but not too much).

Tips sites

1

Before putting it in the oven, you can put grated cheese on top.

2

It goes with a cup of whipped milk or why not, with a glass of beer.


Alivenci & # 8211 variant of Ecaterina Steriady

Ecaterina Steriady, the colonel who published in 1871 the first edition of the cookbook that would become the best-seller of half a century, had just turned 20 when she took up the job. He must have had a great passion for cooking and collecting recipes, otherwise it is not explained where he would publish a few hundred, some of foreign origin, but also a few Romanians.
How is this recipe by Alivenci, much loved by Moldovans at all times, but apparently uninteresting for someone who came from a Greek family settled in Galati only two or three generations ago.
It's hard to find out where she got her recipe from now, but we can put her instructions into practice, can't we?
So take 600 g of very fresh cheese, 37 or 45 g of cornmeal (puppet flour), as soft cheese, 6 eggs, removing 3 of the egg whites. Then & # 8230 & # 8230 ..
Read on for all the details of this delicious ROMANIAN RECIPES


The recipe for aliens from Bucovina

Ingredient: 500 g Greek yogurt, 500 g mascarpone, 300 g cornmeal, 140 ml olive oil, 140 g sugar, 4 eggs, 15 g baking powder, a teaspoon of vanilla extract and a pinch of salt.

Method of preparation: You need an oven to heat to 180 degrees, a round tray with a removable bottom in which to lay a little baking paper and a large bowl in which to mix all the above ingredients. First mix the eggs with the sugar, salt, vanilla, olive oil and baking powder, add the Greek yogurt and mascarpone, and finally incorporate the cornstarch. Put the composition in the tray lined with baking paper and leave it in the oven for 40 minutes. "You can enjoy it hot or cold, simple or with jam on top or maybe with homemade cream and berries, why not? I ate it like that, in memory of my grandmother, I listened with tears in my eyes to Sofia Vicoveanca ", says Anca Lungu.


Alivenci

"In Moldovan pronunciation, the word softens me to tears and makes me want to live for the rest of my life," Radu Anton Roman wrote in his book. Coincidentally or not, I made this recipe on the very day that 7 years have passed since his death, on August 29… What is most important, however, is the legacy left by him, even if the man Radu Anton Roman does not he's still here.

Originally from Moldova, I was never moved by this word. And this recipe hasn't tempted me yet. But I tell you honestly, I lived in vain and wasted (almost) a life without aliens. That's the conclusion after I ate them.

Alivencile is a creamy and rich pie, with plenty of cheese, butter and cream. With corn. And no, it's not weird, Americans have cornbread. So good are the hot cakes, but also the cold ones. What's more, I'm salivating now when I tell you.

You need half a kilogram of sweet cow's cheese or 250 grams of cow's cheese and 250 grams of salted telemea. Crazy about salted cheese, I preferred the second option. This cheese is finely chopped, then add 3 egg yolks, 100 milliliters of liquid cream (35% fat), 2 tablespoons of fermented cream and a good tablespoon of soft butter. All this "rubs well" would say RAR. Forgive my blasphemy, I preferred the shortcut called mixer. I got a (hopefully the same) creamy and creamy paste.

I then put 100 grams of corn and 75 grams of flour. If you only used sweet cow cheese, you should add a good pinch of salt. Because I put in a cheese mix, I added a powder of sugar. On top of all this, put the three beaten egg whites, stirring gently, from the bottom up, so that you can incorporate them as easily as possible in the composition.

Place the olives in a tray with baking paper and leave them in the hot oven at 200 degrees (high heat) for 10 minutes. Then reduce the temperature to 160 degrees (low heat) and leave for another 20-30 minutes, until golden brown. You eat them hot, with cream, and you will bless Radu Anton Roman's too short pass on this earth.


  • 500 g of cottage cheese,
  • 200 g cream,
  • 100 g butter,
  • 100 g flour,
  • 100 g of corn,
  • 4 large eggs,
  • 1/2 teaspoon salt,
  • 1 dill link,
  • sour cream for serving.

  • Grease a pan with butter - or you can use two cake trays.

Separate the yolks from the whites.

Sift the flour into a bowl.

Wash and finely chop the dill.

Butter (at room temperature) rub well with salt.

Add the yolks one by one, mixing well after each one.

Then add the cottage cheese (passed through a sieve) and sour cream.

Mix well until smooth.
Add the flour and cornstarch and mix lightly with a spoon.
Sprinkle with dill and mix gently until evenly incorporated.

Add the beaten egg whites and mix with a spoon lightly from top to bottom until smooth.

The composition is placed in the tray and put in the oven - preheated to 180 degrees C.

Bake for 40-45 minutes, until nicely browned on top.

Cut into large pieces and serve hot with cream.


From the old Romanian cuisine: Fricandele and Alivenci

We offer you two tasty dishes: Fricandele and Alivenci.

The recipes were published in the series "Good Housekeeper - Cookbook, practice" (1907) written by Ecaterina Colonel Steriad, reports Agerpres.

Fricandele

Finely chop leftover roast meat with a little onion and lemon peel. Mix a tablespoon of butter, three whole eggs, half a bagel soaked in sweet milk and squeezed well, a little allspice and cinnamon. They sprinkled bagel on the table. Roll a tablespoon of minced meat in it. Fry the butterflies in butter and serve them on the table.

Alivenci

Take 1200 grams of very fresh cheese, 75 or 90 grams of cornmeal (puppet flour), as it is undeservedly soft, 12 eggs, removing 6 egg whites. Then knead them and grind them with the necessary salt in a marble nut and pass them through a sieve.

Prepare linden or horseradish leaves, grease these leaves with milk and put a tablespoon of that cheese. Place them gently with a wet hand of milk in a round. Put them on the tray and place them in the oven over low heat.

Then prepare an original bowl, take the olives out of the oven, put them on a table, take them off all the leaves. Place them in a bowl and pour very fresh butter over them. Wrap them immediately, and prepare fresh cream in a plate, so that whoever has the appetite, can eat them with cream.

Discover more recipes in the Lifestyle section.


From the old Romanian cuisine: Fricandele and Alivenci

We offer you two delicious dishes: Fricandele and Alivenci.

The recipes were published in the series & # 8221Buna Maid - Cookbook, practice & # 8221 (1907) written by Ecaterina Colonel Steriad, reports Agerpres.

Fricandele

Finely chop leftover roast meat with a little onion and lemon peel. Mix a tablespoon of butter, three whole eggs, half a bagel soaked in sweet milk and squeezed well, a little allspice and cinnamon. They sprinkled bagel on the table. Roll a tablespoon of mince in it. Fry the butterflies in butter and serve them on the table.

Alivenci

Take 1200 grams of very fresh cheese, 75 or 90 grams of cornmeal (puppet flour), as it is undeservedly soft, 12 eggs, removing 6 egg whites. Then knead them and grind them with the necessary salt in a marble nut and pass them through a sieve.

Prepare linden or horseradish leaves, grease these leaves with milk and put a tablespoon of that cheese. Place them gently with a wet hand of milk in a round. Put them on the tray and place them in the oven over low heat.

Then prepare an original bowl, take the olives out of the oven, put them on a table, take them off all the leaves. Place them in a bowl and pour very fresh butter on top of them. Wrap them immediately, and prepare fresh cream in a plate, so that whoever has the appetite, can eat them with cream.


Alivenci with sweet cheese and blueberries

Born and raised on the banks of the Danube, it happened that life still took me to lands further away from the Danube, just to Iasi, where I lived for several years. Not too many, but enough for the gourmet of me to get acquainted with Moldovan gastronomy and learn new recipes, not encountered by me until then.

I forgot some of the recipes from my Moldovan period. Others have gone to my heart and I still do them sometimes. By far the most dear to my heart, the one I do most often, remained the golden, fragrant and deliciously fragrant alivanca.

You can't help but hear about alivanca & # 8211 alivenci in the plural & # 8211, because a lot has been written. From Creangă, Păstorel to Radu Anton Roman, the aliens, in their peasant simplicity, impressed many of our great writers and gastronomes who mentioned them in their works. Cosmin Dragomir makes on gastroart.ro an almost complete history of the aliens in their characteristic style, ie very well documented, full of quotes and historical references.

Alivanca was also called in the villages of Modova and & # 8220the shepherd's pie& # 8221 because its main ingredients are the basic products of any sheepfold: corn, cheese and cream or whipped milk.

The recipe for alivanca is not very strict, you will find many variants of the same dish and no matter how much we quarrel like the friends in Păstorel's story, each variant is delicious in its own way. If you don't know the famous dialogue, you can find it in the article on gastroart.ro mentioned above.

Alivanca can also be made in the sweet version, but also in the salty version. I thought I would show you today a sweet and chic alligance, cooked with a few blueberries and served while hot, bathed in a delicious sauce made from the same fruits.

Not only do blueberries look great in golden and browned dough, but in my opinion, a little sour like them, they perfectly compliment the soft and sweet taste of the aliens.

Serve the basins bathed in a little blueberry sauce and I guarantee that the whole family will be delighted by the miraculous transformation of this eminently peasant pie into an elegant and refined dessert.

On the blog you will also find a variant of Moldovan alivanca served with sour cream and raspberry jam. Maybe you want to try that one too.


Tagged: alivenci

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Thursday's recipe. Alivenci as in Humulești (recipe by Smaranda, Ion Creangă's mother)

You can often find them in fairs, with their collection of clay dolls, painted after the creation of Ion Creangă's characters. Ionela and Costin Lungu from Humulești - where else could they be such passionate fans of the great storyteller? - our eyes often delighted not only with these clay figurines, but also with their tapestries inspired by the memories of the universal child.

When I visited her at home, on the shores of Ozana, Ionela Lungu, from Humulești, greeted me with a different word: "I did field work at ten babes in the village to find out this recipe for aliens!".

The recipe for alivenci of Smaranda, the mother of Nică of Ștefan a Petra from Humulești.

Alivencele is a shepherd's food. They don't have a strict recipe. No weight. Everything is in sight. That's how the old women of the village weigh.

Boil, in a pot of tuci, a liter of milk, a tablespoon of butter and some sugar. When it boils.


Thursday's recipe. Alivenci as in Humulești (recipe by Smaranda, Ion Creangă's mother)

& # 160You often find them in fairs, with their collection of clay dolls, painted after the creation of Ion Creangă's characters. Ionela and Costin Lungu from Humulești - where else could they be such passionate fans of the great storyteller? - our eyes often delighted not only with these clay figurines, but also with their tapestries inspired by the memories of the universal child.

When I visited her at home, on the shores of Ozana, Ionela Lungu, from Humulești, greeted me with a different word: "I did field work at ten babes in the village to find out this recipe for aliens!".

The recipe for alivenci of Smaranda, the mother of Nică of Ștefan a Petra from Humulești.

Alivencele is a shepherd's food. They don't have a strict recipe. No weight. Everything is in sight. That's how the old women of the village weigh.

Boil, in a pot of tuci, a liter of milk, a tablespoon of butter and some sugar. When it boils.


Video: Ludași, Alivenci Rețetă povestită eCULTFOOD (May 2022).