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"....The cooking of the meat begins then, as well as the process of preserving it.....
.....romanian women, romanian dating, romanian brides, romanian woman, romania women....."

Before Christmas, there is a forty days period, during which Romanians are fasting. So no eggs, no meat, nothing of animal origin is allowed on the table. According to the right religion, people are not allowed to eat any products, which come from animals. Romanian Christmas food money that the diet age is over.

This dieting second has exceptions, from time to time, on certain Sundays, which are exactly determined by the calendar and the religion, Romanians can eat fish. There are myriad recipes for Romanian Christmas food, and the pound cakes are pretty interesting to bake. The cooking of the meat begins then, as well as the process of conservative it.

Women set aside the meat for the stuffed cabbage, the meat for the steak and the grease they will use to bake the pound cakes. However, Romanian traditional food is similar to other European foods.

For baking Romanian traditional pound cakes you need the following ingredients: 600 g of flour, 40 g of beer yeast, 200 ml of milk, 4 eggs, 50 ml oil, 60 g butter, lemon peel, rum essence, raisins, nuts core, vanilla, sugar, salt. In some parts of Romania, prepared breads are round, they are supposed to be like the sun and the moon.

The raisins must be cleaned, washed and let to dry. The yolk of an egg must be mixed with the salt and the must be kept in a warm environment. Then, you must mix the beer yeast with 10 g of sugar until you get a fluid composition. The nuts core is cleaned and crushed. Over this altogether obtained composition, you spread flour and you let it grow at a temperature of about 35 - 40 C, until the volume is or three times multiplied.

In the heated milk, pour the flour by step by step stirring it. After this, you must dissolve 75 ml of milk and add 100 g of flour. asunder the sugar is dissolved in 250 ml of milk and the yolks are added, the lemon peel and the rum essence and vanilla.

You then mix it with the previous inclusion which must have grown by now and stir them. The inclusion resulted is left to congeal down to 30 - 40 C. At first, the temperature must be low for a few minutes, then higher so that the pound cake will grow evenly. At the same time, add the rest of the flour and the butter and oil, which must be preheated at 35 - 40 C, raisins and nut core and knead until air bubbles appear and the dough does not stick to the bowl anymore.

Next step is to spread egg yolk on them laying them in the tray and put them in the oven to bake. After you take the tray out of the oven, let it glaciate down a bit before laying them on the table and veil them with a snowwhite tissue until they are cold enough to eat. You must keep them in the oven for about 40-50 minutes.

"........'

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