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Servings: 6

Preparation time: less than 30 minutes


Bring the sugar water to a boil. After it boils, leave it on the fire for another 10 minutes. After turning off the heat, add walnuts, cinnamon, lemon peel and pretzels to this syrup. Cover everything with a lid and leave to cool. Serve cold.

Disturbingly Delicious The Wonderful Taste of Life

March is one of my favorite months. It is about happiness, celebration, & # 8220mărțișoare & # 8221 (trinkets), flowers and & # 8230 martyrs. Even if here I can only find flowers as the & # 8220mucenici & # 8221 and & # 8220mărtișor & # 8221 are not part of the Italian traditions, I keep in my heart lots of sweet memories related to this month. I remember how every year on the 9th of March we used to go to my grandmother who would treat us with her delicious & # 8220mucenici & # 8221 and a glass of her ruby ​​wine. Mmmmm, they were so good.

& # 8220Mucenici & # 8221 are a traditional Romanian dessert prepared only once a year for the 9th of March, the religious celebration of the 40 Martyrs of Sevastia. There are various recipes specific to the region they pertain to.

Having Moldavian roots (being born in the Moldavian region) I grew up with the Moldavian mucenici, with a lot of honey and ground walnuts. Although I like them a lot and they were on my & # 8220to do list & # 8221 for years, I haven & # 8217t managed to prepare them till this year. Maybe because I considered them too much of a job for me, maybe because I was afraid they wouldn & # 8217t me as delicious as the ones my grandmother used to prepare or, maybe because I haven & # 8217t found Florentina & # 8217s recipes @ Recipes of all kinds. Tempted by the delicious martyrs from her photos I decided to beat my fears and I & # 8217ve managed to prepare them. Yay! There was a problem though - I couldn’t make my mind on what recipe to try so I combined two of them and the result was awesome.

The 40 holy martyrs of Sevastia. This is the most delicious and quick recipe Wallachian martyrs . Only a few ingredients are needed, and the end result will be fabulous. The grinders prepare for the feast of the Holy 40 Martyrs of Sevastia, every March 9.

On this occasion, grinders are prepared, either with juice, as is done in Muntenia, or dried, baked in the oven, as is customary in Moldova. The condition for a delicious recipe is that the grinders are kneaded a day or two before, so that the grinders can dry.

The 40 holy martyrs of Sevastia are celebrated on March 9

Tip for housewives.

Those who do not fast can make the dough from the following products: 580 g of flour (plus a few tablespoons needed for the final kneading and shaping of the dough), 150 ml of liquid cream, 150 ml of lukewarm water, a large egg, 75 ml of oil, 150 g of sugar, a sachet of dry yeast, a vial of vanilla essence, a teaspoon of grated orange peel or lemon & acircie, a teaspoon of grated salt. Grease with a mixture made of a yolk, 3-4 tablespoons of water or milk and a sachet of vanilla sugar.

In a bowl, mix the lukewarm water, oil, yeast and vanilla sugar, plus the vial of vanilla essence. Gradually add the flour and, after it begins to thicken, knead with the flour. Add as much flour as is needed to make a non-sticky and fairly hard dough.

Knead very well, like peacock dough, for about 10-15 minutes, then cover with a clean towel and leave to rise in a warm place. Line the worktop with flour and, after half an hour (when the dough has doubled in volume), divide it into equal pieces.

We roll each piece of dough to obtain the dough, which is filled in the form of 8. Once formed, the martyrs are placed in a tray on a baking sheet and left to rise for another 30 minutes. Then put the tray in the well-heated oven and leave it for 30-40 minutes on medium to high heat (200 degrees C).

For the syrup, dissolve the sugar in water. After boiling the mixture for 10-15 minutes, turn off the heat and add the vanilla essence. After being removed from the oven, the browned martyrs were left to cool for about ten minutes, then sprinkled with plenty of syrup. To make it better, pour the remaining syrup into the tray. Then grease with honey and sprinkle with ground walnuts.

Moldavian martyrs (saints)

From the above ingredients, make a dough that is left to rise until it doubles in volume. Divide and make wicks that intertwine to form shapes. Place in the pan, let it rise and then grease with egg. Bake over medium heat until golden brown.

Make a syrup in which the martyrs are immersed until it absorbs the syrup, place it on the plate and sprinkle with walnuts and coconut (if you wish)

I made the double recipe for everyone

here I come with a clarification, you might get less milk than I wrote, the main thing is that when you knead you should not put the milk at once. I added honey to the dough, but the sugar doesn't have to work very well.
I come with a clarification, you may have less milk than I wrote, the main thing is that when you knead you should not put the milk at once. I added honey to the dough, but the sugar doesn't have to work very well.

Ingredients Traditional fasting martyrs:

  • 1 kg of flour
  • 140 ml of oil
  • 200 grams of sugar
  • 1/2 teaspoon salt
  • 500 ml yellow or orange fruit juice (I used peach nectar)
  • 1 teaspoon grated lemon peel
  • 14 grams of dry yeast or 40 grams of fresh yeast

for filling (optional)

for syrup:

  • 300 grams of sugar
  • 100 grams of honey
  • as much water as is needed so that, together with the sugar and honey, it totals a volume of 600 ml.
  • vanilla extract
  • rom (optional)

Preparation Traditional martyrs fasting & # 8211 preparation of leavened dough

From all the specified ingredients I prepared the dough that I kneaded in the bread machine, it can just as well be kneaded with any robot or even by hand.

  • if you use dry yeast, mix the yeast evenly with flour, then add the rest of the well-blended ingredients. Mix at first with a wooden spoon, then knead vigorously for 15-20 minutes, until you get a smooth and non-sticky dough.
  • if you use fresh yeast, first rub the yeast with 1 tablespoon of sugar in the recommended amount, then dissolve with 100 ml. of fruit juice, warm. Set aside until it starts to bubble. Add the rest of the sugar, oil, the rest of the fruit juice and the lemon peel. Mix the flour well with the salt and gradually add the liquid ingredients over it, proceeding as described in the version with dry yeast.

I let the dough rise in a warm place, placed in a bowl greased with a drop or two of oil and covered with a thick napkin, until it doubled in volume. I then turned the dough over on the work surface greased with a thin film of oil:

Preparation Traditional martyrs fasting & # 8211 martyrs modeling

The dough is divided into 4 equal parts, then each part into 2, obtaining 8 pieces of close dimensions. From each side is shaped a roll that is cut into 5 pieces, thus obtaining, in the end, 40 pieces of dough approximately equal. Each piece is shaped into a long dough string, thicker in the middle and thinner at the ends, which is twisted into eight or twisted and then twisted.

Filling (optional)

Optionally, martyrs can be filled. For this, we no longer shape the pieces of dough into a string shape. Each piece stretches in an elliptical shape, about 25 cm long and about 15 cm. width (in the widest part).

Sprinkle with walnuts mixed with sugar and raisins. Roll with the filling in the middle and the obtained roll is twisted in a spiral shape, pressing the ends.

The second leaven

& # 8222The martyrs & # 8221 thus formed are placed in the tray covered with baking paper. I mention that at the time I made these martyrs I used a 6-burner stove, very large, and the oven tray was 60 x 35 cm. I don't think that in a regular tray all the martyrs can be crammed, it is best to be placed in two trays that bake one at a time.

I let them grow for about half an hour, covered with 2 clean kitchen towels, in a warm place, away from electricity. Meanwhile, turn on the oven and set it at 180 ° C.

Preparation Traditional martyrs fasting & # 8211 baking martyrs

After fermentation, I baked the martyrs, at a medium height, in a preheated oven at 180 ° C.

Meanwhile, prepare the syrup from the specified ingredients: sugar with honey and water are boiled, add rum and vanilla to taste. After half an hour of baking, when the & # 8222 martyrs & # 8221 start to brown on top, pour the syrup over them in the pan and put them back in the oven.

Continue baking until nicely browned. I sprinkled a little more ground walnuts on top of them and they are ready to be enjoyed or shared in memory of the missing.

Wallachian grinders, in juice

In the Muntenia area, but not only, grinders are mainly prepared in juice. The stew is reminiscent of the frozen lake into which the 40 Christian soldiers who later became Holy Martyrs were thrown, and the round shape of the millstones symbolizes eternal life.

In addition to these meanings, the grindstones are very tasty, prepared from a simple crust, then boiled in juice and enjoyed with ground walnuts, slightly larger pieces of walnuts, sugar and cinnamon.


500 g of flour
& frac12 teaspoon salt
500 ml of water
boiling water
4 tablespoons caster sugar + sugar at the end
shell from 1 blade & acircie
ground walnut (about 50 nuts)
larger chopped walnut
rum essence

Method of preparation

Put 12 kg of flour in a bowl. Add & frac12 teaspoon of salt.

In the meantime, heat about 500 ml of water. When it is warm, take it off the heat and start adding it gradually to the flour, stirring constantly. Fram & acircntă p & acircnă c & acircnd termini apa.

If you notice that, in the end, the dough is not removed from the dough, add a little more flour.

The coke is not allowed to rest, because it has no yeast, so take a piece of it, a small ball, place it on a plate sprinkled with a lot of flour and twist it so that it becomes very thin, so that a string.

Then the grinder rings are formed.

If you have a grinder, wrap the dough in a thin sheet, then form the rings.

As you finish making, place the millstones on a sheet of white paper, on which I sprinkled a lot of flour. They are left here for about 3 hours, they are left in the meantime just to dry very well.

From this composition should come grinders that you can then boil in a 10 liter pot.

After a few hours or the next day, put on the fire a pot of about 10 liters, half full of water, adding 1 teaspoon of grated salt.

When the water boils, put the grinders in the rain, so that they do not stick.

When you add the icing to the bowl, shake off a little of the flour.

Stir continuously until it starts to boil. After 30 minutes it should be ready, but it is best to take out 1-2 grinders and cut them in half to see what the coca is like.

If you put too little water in it, it drops too much and you have too many grinders compared to juice, boil a cup of water separately (or whatever you need) and, being boiled, pour it over the grinders, into the main bowl.

5 minutes before turning off the heat, add the sugar, about 4 tablespoons of caster sugar or as desired.

Then leave for another 5 minutes, then turn off the heat. Grate the peel from 1 blade & acircie and mix well.

When the juice is almost cold, add 2 teaspoons of rum essence.

When you want to enjoy the grinders, put a plate on the plate, and add ground walnuts, slightly larger walnuts, sugar and cinnamon, as you prefer.

Martyrs, grinders, saints & # 8211 historical stories and recipes

On March 9, the Orthodox Church celebrates the 40 Martyrs, martyrs of Christendom who suffered bitterly for their faith in ancient times, remaining as bright parables for the future.

The 40 believers sacrificed themselves on a March morning in a small Armenian town called Sevastia, and have been remembered since then, with much reverence, as a symbol of the victory of the righteous thought in the Kingdom of Christ, each after his name: Chirion, Candid, Domnos, Isihie, Ieraclie, Smaragd, Valent, Vivian, Evnichie, Claudie, Prisc, Teodul, Eutihie, Ioan, Xantie, Ilian, Sisinie, Aghie, Aetie, Flavie, Acachie, Ecdit, Lisimah , Alexandru, Ilie, Leontie, Gorgonie, Teofil, Domețian, Gaie, Atanasie, Chiril, Sacherdon, Nicolae, Valerie, Filoctimon, Severian, Hudion, Meliton şi Aglaie.

The martyrs suffered during the reign of the Roman emperor Licinius (307-323), at the command of the governor Agricola. The 40 martyrs were soldiers who confessed to being Christians and for this reason refused to worship idols. As punishment for confessing their faith in Christ, they were subjected to many torments, imprisoned, and stoned, only to be eventually immersed in the almost frozen water of a lake near the city. But by the work of God, guarded by the Holy Spirit, they overcame the cold and ice on the night of March 8-9, 320, and then received the crowns of martyrdom. Only
one of the martyrs did not endure the suffering and came out of the lake. Giving up his faith in Christ, he was taken to a warm bath, but there he died. His place was, however, taken by another Christian soldier, among the guards. Seeing the crowns descending on the heads of the 39 Saints, he threw off his garments and voluntarily entered the icy waters. None of the 40 martyrs died overnight, being kept alive by the power of the Holy Spirit. In the morning, not understanding the miracle that had descended on the place, Agricola's servants carried out his command and brutally killed the 40 Martyrs. At dawn, they were still taken out of the lake alive, the whistles of their feet were crushed with iron sticks and after a while they gave up their souls. The wicked servants lit a great fire at once and burned the bodies of the Saints on the fire.
Our ancestors have always taught us to honor these Martyrs properly, feeding our souls with their sacrifice and sharing their glory like a feast. Therefore, it has remained a beautiful custom to prepare a dough blessed by Pronie on March 9th. For the dough from which the martyrs are made, 250 grams of well-sifted flour, a glass of lukewarm water and salt from the dry tears of the martyrs are needed.
It is good to prepare the crust the night before, from which the martyrs will later be shaped. The martyrs make long and thin cords out of the hull, then make eight. The martyrs are left to dry overnight, on the table sprinkled with flour. On the morning of March 9, the martyrs are passed through a sieve, so that the flour falls on them, then they are boiled in a juice of water, a teaspoon of salt, grated peel of a lemon and a little sugar or honey.
martyrs they are put in water only after it has boiled. First, boil the water with the salt, then grate the peel of a lemon and only when the martyrs start to boil do you add the sugar. Martyrs are well boiled when they begin to rise to the surface.
Serve with large crushed walnut kernels and cinnamon powder.

These are the martyrs or "millers" of Wallachia. In parts of Moldova, however, under the influence of Leşe, the martyrs can be shaped, from the same shell, large as pretzels, called "saints", which are brought to the table well syruped with honey or rose water sweetened with sugar and various flavors. The walnut is finely ground and sprinkled with zeal on top.

The simplest biscuit salami recipe:

Dear Olteanu once explained to me what kind of cheese should be used for the best pie recipe:

At least on the weekend, let's enjoy life as it used to be:

The martyrs are taken to church to be blessed and only then are they brought home, on the feast table, over which a clean, white spot was spread.

On March 9, according to the custom of the earth, men drink 44 glasses of wine. According to the Christian tradition, the Holy Martyrs were 40, but according to the faith of the old scoundrels there were 44, as were the days between March 9 and April 23, when the Holy Great Martyr George is celebrated.

The beginning of spring, marked by the Day of the Martyrs, is also marked by other customs and beliefs from ancient times. Thus, it is believed that on the night of Măcinici the tombs and the Gates of Heaven open, those taken between us being expected in cemeteries with lighted fires and large tables, as at feasts. The custom of lighting ritual fires, purifying the space and supporting the Sun at a time of balance, when the day is preparing to become equal to the night, was also transmitted. Incense and myrrh are put over these fires to purify people, cattle and buildings by smoking them with burning cloths and sprinkling them with holy water. The stables, barns, pantries and cellars of the households are also protected over the year by sprinkling the ash from the fires lit at Măcinici.

Also now, they proceed to "cut the hives" and remove them from wintering, but also to cut the first shoots of the vine so that the fruit is rich. The ground is beaten with mayors to drive away the cold and meet the fruitful heat. The new agricultural year now begins under the blessing of the Lord.

In the old style, March 9 was the boundary between the harsh days of Dochia and the hot days of Santa Claus. The pre-Christian tradition considers this day to be the last of Baba Dochia, when she dies and transforms into a stone sheepfold.

Also now there are predictions of the weather until autumn and luck is in the new year by preparing the Macinici cake. It was also believed that spells and charms, especially those of a lover, are now easy to catch.

& # 8230The Day of the Martyrs, beyond traditions and customs, is one in which enmity is buried and new friends are sealed with the sip of the 44 glasses of wine and the mouth of the Martyrs and the Saints! For it is given to us as an eternal law of nature to defeat death by love, as did the Holy Martyrs of the Sevastia of the dawn of Christendom!