The recipes were written and tried [successfully!!!] by 2 students who will participate to the mobility in Spain. They took pictures of themselves while preparing the meal: Alin and Madalin.
1. CHEESE CROQUETTES with BACON

INGREDIENTS:

  • 500 cheese
  • 2 eggs
  • 4 tablespoons of flour
  • salt
  • pepper
  • oil [for frying]

PROCEDURE:

Mix the cheese with the 2 eggs, stir continuously by adding flour. Then season with salt, and pepper. When the mixture is hard enough, take small quantities with a spoon and make balls in the palm of the hand. Pass the balls through flour and heat the oil in a deep fryer or a wok over medium high heat. Fry the croquettes a few at a time until they turn a rich golden color, 3 to 6 minutes. Drain on paper towels and keep warm in the oven.

They are best to be served with bacon, fried red meat or mashed potatoes and pickles.
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2. TOCHITURA MOLDOVENEASCA [Moldavian Stew]

This is one of the most traditional Romanian dishes there is and because it is so popular, all regions of Romania have their own version of it: Moldavian tochitura, Transylvanian tochitura, Dobrogea tochitura and so on. They are all similar, yet different. Since we are from Bacau in the centre of Moldavia, we chose the local one. The basic ingredients for any tochitura are pork meat and sausages, polenta and cheese. Some use different types of sausages, garlic, different cheeses, eggs, some use tomato sauce, some use mushrooms.



INGREDIENTS:

  • polenta corn flour
  • 2 pork sausages [preferably homemade and smoked]
  • 200 g feta cheese [salty cheese]
  • sunflower oil [for frying]
  • thyme
  • garlic cloves [optional]


PROCEDURE:

Heat the oil in a pot and add the chopped garlic cloves. Leave them to fry for a minute until the oil gets some of their flavor, then take them out and set aside. Then add the sausages one by one and leave them to fry at low heat while you can make the polenta. For that, we used 1/2 liter of water, salt and polenta corn flower.. Bring the water with salt to boil, turn the fire low and pour in the flower, stirring with a whisk. Let it boil for around 15 minutes so that the flour gets done.

Set everything on a plate: some polenta, the cheese, the meat and optionally, you can add a fried egg on top. Enjoy!

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3. DESERT: PAPANASI [small cottage cheese dumplings]

When you come to Romania you definitely have to try a special desert called “papanasi”. You’ll find it in almost any restaurant that serves Romanian dishes and, with a bit of luck, in most of the other restaurants around the country too. I am sure you’ll love it as most people who try them do.

INGREDIENTS:

· 400g sweet cottage cheese

· 4 spoons semolina

· 200-300g flour

· 2 tablespoons sugar

· 1 or 2 eggs

· 1 vanilla sugar (optional depending on different tastes)

· cooking oil

· cream and jam for serving


PROCEDURE:

In a bowl, mix together the cottage cheese, semolina, 2 tablespoons of flour, the sugar and eggs (and the vanilla sugar as well, if you like the flavor). Make small balls out of the mix and cover them in flour on the outside in order to prevent them from being sticky; put a hole in their center so the end they should look like a donut. Heat the oil in a pot or wok and fry the papanasi donuts you made in a deep layer of oil, almost covering them. Cook each one on both sides for no more than 4 minutes, until you see them turning golden brown. After baking each one, serve them on a plate with sour cream or jam. We used cherry jam, but you can use any other jam, according to your likes.

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Main course cooked by Alin Cojocaru and Madalin Petrea:
1. CHEESE CROQUETTES with BACON
INGREDIENTS:
  • external image clip_image002.jpg500 cheese
  • 2 eggs
  • 4 tablespoons of flour
  • salt
  • pepper
  • oil [for frying]
PROCEDURE:
Mix the cheese with the 2 eggs, stir continuously by adding flour. Then season with salt, and pepper. When the mixture is hard enough, take small quantities with a spoon and make balls in the palm of the hand. Pass the balls through flour and heat the oil in a deep fryer or a wok over medium high heat. Fry the croquettes a few at a time until they turn a rich golden color, 3 to 6 minutes. Drain on paper towels and keep warm in the oven.
They are best to be served with bacon, fried red meat or mashed potatoes and pickles.
external image clip_image004.jpg external image clip_image006.jpg external image clip_image008.jpg
external image clip_image010.jpg
2. TOCHITURA MOLDOVENEASCA [Moldavian Stew]
external image clip_image012.jpgThis is one of the most traditional Romanian dishes there is and because it is so popular, all regions of Romania have their own version of it: Moldavian tochitura, Transylvanian tochitura, Dobrogea tochitura and so on. They are all similar, yet different. Since we are from Bacau in the centre of Moldavia, we chose the local one. The basic ingredients for any tochitura are pork meat and sausages, polenta and cheese. Some use different types of sausages, garlic, different cheeses, eggs, some use tomato sauce, some use mushrooms.


INGREDIENTS:
  • polenta corn flour
  • 2 pork sausages [preferably homemade and smoked]
  • 200 g feta cheese [salty cheese]
  • sunflower oil [for frying]
  • thyme
  • garlic cloves [optional]
PROCEDURE:
Heat the oil in a pot and add the chopped garlic cloves. Leave them to fry for a minute until the oil gets some of their flavor, then take them out and set aside. Then add the sausages one by one and leave them to fry at low heat while you can make the polenta. For that, we used 1/2 liter of water, salt and polenta corn flower.. Bring the water with salt to boil, turn the fire low and pour in the flower, stirring with a whisk. Let it boil for around 15 minutes so that the flour gets done.
Set everything on a plate: some polenta, the cheese, the meat and optionally, you can add a fried egg on top. Enjoy!
external image clip_image014.jpg external image clip_image016.jpg external image clip_image018.jpg
external image clip_image020.jpg external image clip_image022.jpg
3. DESERT: PAPANASI [small cottage cheese dumplings]
external image clip_image024.jpgWhen you come to Romania you definitely have to try a special desert called “papanasi”. You’ll find it in almost any restaurant that serves Romanian dishes and, with a bit of luck, in most of the other restaurants around the country too. I am sure you’ll love it as most people who try them do.
INGREDIENTS:
· 400g sweet cottage cheese
· 4 spoons semolina
· 200-300g flour
· 2 tablespoons sugar
· 1 or 2 eggs
· 1 vanilla sugar (optional depending on different tastes)
· cooking oil
· cream and jam for serving
PROCEDURE:
In a bowl, mix together the cottage cheese, semolina, 2 tablespoons of flour, the sugar and eggs (and the vanilla sugar as well, if you like the flavor). Make small balls out of the mix and cover them in flour on the outside in order to prevent them from being sticky; put a hole in their center so the end they should look like a donut. Heat the oil in a pot or wok and fry the papanasi donuts you made in a deep layer of oil, almost covering them. Cook each one on both sides for no more than 4 minutes, until you see them turning golden brown. After baking each one, serve them on a plate with sour cream or jam. We used cherry jam, but you can use any other jam, according to your likes.
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