Sweet discoveries

Drain the cheese in a sieve and then squeeze it well if it has more water.

Put the sifted flour in a bowl in which we add the eggs and the salt powder and mix, then we gradually add the sana and the sweet cream, the sugar, the essences and we knead well.

We put the cheese and lemon peel and knead the dough. Let it rest for 30 minutes, then we spread a sheet and cut with a round shape the scovergile that we put in hot oil to fry, until they brown. We take them out on a napkin and serve hot (cold are no longer good), sprinkled with powdered sugar, sour cream or chocolate cream. They are very good.


Scovergi without yeast

Fluffy scovergile, which do not require yeast in the composition, can be served with jam, sour cream, yogurt, mujdei, grated cheese, zacusca, powdered sugar or honey.

Ingredients

  • 250 grams of natural yogurt,
  • 1 or,
  • 20 grams of sugar,
  • 1 tablespoon oil,
  • 1 tablespoon salt,
  • 370 grams of flour,
  • 1 tablespoon baking powder,
  • frying oil.

Method of preparation

Put the ingredients in a bowl in the order listed. Do not forget to sift the flour so that it is airy and does not have any foreign bodies. Mix well, and the resulting composition is removed on the work table and kneaded by adding flour until it becomes an elastic dough.


Fluffy scovergi without yeast. The original recipe like at grandma's house

The covers are, in fact, bigger and flatter donuts. They can be served with sweet toppings, such as jam, chocolate or vanilla cream, or with salty foods: cream with garlic, cheese, salted cheese or cream cheese with dill.

These scovergi are easy to make and do not need leavening, because they do not contain yeast. The ingredient that makes them fluffy is yogurt and baking powder.

Bake them in a large pan so that they come out with a larger diameter than ordinary donuts.

Ingredients for yeastless scovergi:

  • 250 gr natural yogurt
  • 1 or
  • 20 gr sugar
  • 1 tablespoon oil
  • 1 tablespoon salt
  • 370 grams of flour
  • 1 tablespoon baking powder
  • Frying oil

Put the ingredients in a bowl in the order listed. Do not forget to sift the flour so that it is airy and does not have any foreign bodies.

Mix well, and the resulting composition is removed on the work table and kneaded by adding flour until it becomes an elastic dough. It is divided into small pieces that are shaped with the twister. Then they are fried on both sides.


Donuts with ham and cheese

The leavened dough had an unmistakable smell and taste, which you can't forget. Grandma made the best cheese scoops. Dining with family is no longer a common habit. Culinary recipe Salts with a lot of cheese and cheese from the Cakes category. Simple langoustine with sour cream, garlic and cheese. Nutrition facts for a 100g serving: 241 calories.

Make a fluffy and elastic crust (from above), let it rest (covered with a towel), until it starts to grow in volume. Cheese, cheese, olives, caviar, salami. Then a beef soup or. Thanks to my mother-in-law, I learned to make simple, delicious, fluffy and brilliant donuts :) I talked about them. Filled with salted or sweet cheese, powdered only with sugar, they disappeared in a few minutes from the plate. Donuts with cheese… to eat and keep eating and it seems like you don't stop. At least for me A big, big.

In Romania, scovergile is eaten soaked in garlic sauce or with Telemea cheese, in other regions children are given to the wind. An easy recipe for scovergi, as my grandmother prepared, can be. It can be served either plain or combined with mujdei, cheese, jam or even chocolate.


If you have dry yeast (that's how I had it), mix it with the flour, if it's fresh yeast, make a mayonnaise. Then add the sugar, salt, oil and lukewarm water and knead until you get a bread dough.
Cover the dough with a clean towel and keep it warm for about half an hour or until it doubles in volume.
When the dough has risen, break small pieces out of it and shape with your hands soaked in oil so that they do not stick, in any case do not spread them with the rolling pin because they will no longer be fluffy. And the charm is to be uneven anyway.
Then fry them in a large pan with a generous amount of oil (let the oil be hot). And take them out on an absorbent napkin.
Powder them if you want. I like it the most without sugar or greased with jam or stuffed with cheese. And be sure to be warm! Colds are not so good anymore.

If you want to fill them with cheese, put cheese on half of the dough, then bring the other half of the dough over the cheese and press with your fingers to close it. Next, proceed as for simple scovergs.


Scovergi or sweet pies a new recipe from the old ones

Scovergi to remember childhood. Our grandmothers knew how to do little desserts, but they were the best. I still remember the pancakes my grandmother used to give us after a day of school. I always stopped by her. I knew he was waiting for me with pancakes or donuts. Rarely, he also made us pies. And when it was oil, it made us squirm. I'm sorry I was too young when she died. So the recipes were lost.

The other day I saw the recipe at Laura Adamache and I remembered my grandmother. And her culinary pampering. Having many cold days, I said to try the recipe too. The first pie took me back in time.


Scovergi vs langos, a duel won by gourmets

About an entree that goes great as a dessert or that can accompany a vegetable dish, in the following.

That they are Romanian, that they are Hungarian, that they come from the Romans or come from the Byzantines, Ottomans and Greeks, all have to do with baking bread. So, nothing simpler: flour, water, yeast, a pinch of salt and a pan of oil. Nothing simpler, we are talking about scovergi, as they are called in Muntenia, or langos, as in Transylvania, a name taken from the Hungarians.

The Hungarians say, from the 15th century, that their langoustine, which comes from lang, which in Hungarian means fire, is based on panis focacius, the Roman bread baked in the mouth of the oven and which is found today in Italians as focaccia.

Despite the name, the langoustine is not baked or baked, but fried in a fat bath. Lalanga it was also discovered in the Byzantine Empire. but also in the Ottoman one, and if the Byzantines considered it a dessert, the Ottomans consumed it with both honey and cheese. Even today it exists in the cuisine of the Turks, but also in the Greeks, who call it lalagia.

In Muntenia, scoverga was related to the ritual of baking bread. It's just that the leavened dough that was left after the bread was made was spread out empty-handed with oil before being toasted. In general, children enjoyed it with sweetness, and adults only fried it, so that the wine would work.

A special recipe was the one from Transylvania, where the bread is made with potatoes (so as not to dry out), so the scoverga was much more consistent. Therefore, sweetness, cream or honey became a necessity. Here, too, scoverga, like cake, replaced bread with some vegetable dishes.

And if we talked about the Transylvanian scoverga, we must say that it finds its best place between the Turkish and the Hungarian version. That is, put a mixture of grated cheese with egg on top of the crust and fold, then fry. At the same time, in eastern Transylvania, in Szeklerland, the langoustine clearly shows that it is related to scoverga. Because it is the base and a thick layer of sour cream with garlic sauce is spread over it, and the grated cheese ennobles the product.

And to be fair, the dough is fried almost everywhere in the world and each nation gave it its name at will.

Whether we call them scovergi or langoustines, whether or not they have cheese or cheese, whether they are white, pink or red, Bachus' liqueur goes great with these delicious fries. Also try a cold blonde beer. You will not regret it!


Chicken and salad rolls: see recipe

To remind us of childhood tastes, this recipe for stuffed rolls is the best idea for the nostalgic. Milu Alexandra sent a delicious recipe: Rolls with vanilla cream. A recipe inherited from the family. It's a recipe I know from my mother, who in turn. Scovergi & # 8211 Sweet fried pies & # 8211 Recipes Laura Adamache. Scovergi, scoverzi, scoverze, simple and delicious recipe. How to prepare and discover the ingredients.

From the moment I saw these metal shapes for rolls at the store, the anxiety overwhelmed me, because no. Recipes from readers: Vanilla Cream Rolls & # 8211 Iuliana. You can watch the video recipe here too!

For the cream, separate the egg whites from the yolks. When they are ready to be fried, they are taken out and taken down after the sticks and when they have cooled, they are filled with Dr. Oetker's vanilla pudding, which anyone knows how to prepare.

Step recipe Spring rolls 1 photo.


Find out

Heat the water and dissolve in it the yeast cube with the salt, caster sugar and vanilla essence. Gradually sift the flour into a medium-sized bowl & # 8211 or bowl. In the middle of the flour layer, make a hole, a hollow in which you pour the water above. Slowly, & # 8211 at first with a wooden spoon and then by hand & # 8211 homogenize the composition until you get an elastic dough that you can easily detach from your hand.

Cover the dish with a clean towel and put it somewhere warm for about 30 minutes, to rise the dough. Divide the raised dough into piles of equal size, which you then spread on a wooden bottom either by hand or with a rolling pin. Their size should not exceed the surface of the pan in which you are going to fry them. Heat the oil in the pan. Fry, one at a time, on both sides, each scoop separately. Drained oil, put them on a plate, one on top of the other, sprinkling each one separately (if you want, of course) powdered sugar.

You can eat them either as a dessert & # 8211 with honey, jam or jam -, or & # 8211 if you are not fasting & # 8211 as a salty appetizer, with cream, grated cheese, cheese or strips of ham sprinkled on top.


Scovergi with sauerkraut

  • In a 1L kettle put 1.5L of water to heat. When the water is warm, take it off the heat and put the yeast cubes, a teaspoon of sugar, 2 teaspoons of flour and leave it covered to rise for 10 minutes. In total we will have approx. 800ml of liquid.

In a large bowl put the flour from which a cup is retained (for when we will spread the dough), add a teaspoon of salt with the tip. In the middle, a hole is formed where all the prepared liquid is poured. Mix the butter, then knead by taking the crust from the edges and bringing it to the middle with both hands. After kneading well, cover with a towel and heat to rise for about 30 minutes.

After it has risen, we spread it on the table sprinkled with a little flour, we cut it into 20 pieces from which we form some balls. Each ball, perfectly rounded in the palms, we spread it with the beater and we cut it in the middle so that it does not swell deformed when fried. A little secret is to take the balls in the order in which we formed them, because in the meantime they are still growing.

Thus formed, fry the glues in hot oil, taking care not to leave extra flour on them, otherwise it will burn badly. When we put the toothpick in the oil, we lift the bowl a little where we fry it and we move the toothpick in the oil in a circle, which makes it grow quickly and beautifully.


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