When you’re missing that sweet childhood, the grandparents and the relaxing life of a village, better try these traditional recipes.

Saxon recipes

Crescent rolls with walnut “Homorod”

For 100 crescent rolls about 70 gr.

Ingredients for the batter:

  • Flour 2.400 kg
  • Flour for shaping and revving 0.450 kg
  • Lard or margarine 0.400 kg
  • Eggs (yolks 20) 0.500 kg
  • Whipped cream 1.400 kg
  • Bicarbonate 0.030 kg
  • Vinegar 0.030 kg
  • Salt 0.020 kg

For shaping:

  • Lard or margarine 0.400 kg

For filling:

  • Walnuts 1.200 kg
  • Sugar 1.600 kg
  • Eggs (whites 20) 0.500 kg
  • Breadcrumbs 0.400 kg
  • Vanillin

For decoration:

  • Sugar powder 0.200 kg
  • Vanillin

Making the dough:

Mix the flour with the breadcrumbs. Wash the eggs and rinse with cold water. Separate the eggs whites from yolks. Dissolve sodium bicarbonate in the vinegar. Grind the walnuts.

Mix the egg yolks with salt, margarine, whipped cream and bicarbonate dissolved in vinegar, about 100 ml of water, you will get a composition then knead it with flour. Let the obtained dough rest for 30 minutes. After the pause stretch the dough, you will now have a 3-4 mm thick dough, spread the lard on it, then allow it to rest for 20-30 minutes.

Filling:

Mix the egg whites with sugar until the sugar completely dissolves, then add the walnuts, bread crumbs and vanilla mix it together.

Shaping and baking the crescent rolls:

After the pause divide the dough into 100 equal pieces. Stretch these pieces until you have a triangular sheet with a 2-3 mm thickness. In the middle of the triangles put about 35 g stuffing, then twist each piece to the peak, until you receive a corn shape. Grease the baking sheet with lard and put them in it, allow them to rest 10-15 minutes. Then place them in to the oven and bake them at a high temperature at the beginning (250-220 ° C) and then on a moderate temperature (220-180 ° C).


Saxon recipes

Loaf cake

  • 1 kg flour
  • 4 eggs
  • 500 ml milk
  • 400 gr sugar
  • 200 ml oil
  • 25 g yeast
  • 1 pinch salt
  • Grated citrus peel

Filling:

  • Cacao
  • 500 gr walnut

Baking:

  • 2 yolks

Mix the eggs with the milk, sugar, yeast and salt and leave it in the kitchen for one night. On the second day mix the flour with the flavours. Pour heated oil into the dough, mix it. Always use heated oil.

After all the oil used, the dough is left to rise for 60 minutes.

Divide the dough into two parts, fill it with cacao and minced walnut, then mix it. Place it in a shape and leave it for 30 minutes. After that, daub the cake with yolks and bake it for 50 minutes.


Saxon recipes

Saxon crescent rolls

  • 2 large sour apples
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • 2 tablespoons sugar
  • Powdered sugar for ornament
  • 1 teaspoon cinnamon powder
  • 80 gr grinded poppy seeds
  • 1 packet of dough

Apples are cleaned and sliced. In a pan put margarine to melt. Then add the apples and leave  it cook until it gets soft. Add sugar, lemon juice and cinnamon, then leave it for 2-3 minutes to smother. Finally, add the poppy seeds, mix it well and leave it to cool, about 15 minutes.

The dough is portioned into 6 bigger squares. In the middle of each square place the composition of apple and poppy seed, then twist it until you get a corn shape. In the baking pan put baking paper. Place the rolls in the pan, apart from each other then put it in the oven. Before you introduce it in the oven preheat it. Then bake it for 15 minutes.


Saxon recipes

Walnut pudding

  • 140 gr sugar
  • 6 eggs
  • 190 gr walnuts, lemon peel, cinnamon, cloves
  • 80 gr breadcrumbs
  • 10 ml rum

Beat up the yolks with sugar then mix it with lemon peel, 140 g grinded walnut, cinnamon and cloves. Beat up the eggs whites, and mix it slowly with the breadcrumbs held in rum.

Mix the two compositions by using bain-marie, stirring until it forms a thick cream. Allow it to cool, then reverse it, decorate it with remaining grinded walnuts.


Romanian recipes

Bulz

  • Oil
  • 1 L water
  • Salt
  • 4 Transylvanian sausages
  • 400 gr smoked bacon
  • 400 gr sheep cheese
  • 300 gr cornmeal
  • 60 g butter
  • Eggs

Cut the smoked bacon and sausages and put them to fry in oil. Meanwhile, put water to boil, salt, for polenta. When the water is boiling, put the cornmeal in it slowly, mix it so the result will be neither to hard or soft as liquid. Mix the polenta without stopping for 5 minutes so it couldn’t form clumps, then let it on small fire for 10 minutes, but don’t mix it. Again, mix it once, then leave it on fire for 15 minutes. When it’s ready put it on a wooden plate, after cooling a little form balls from it not too big, but not too small either.

Make a little hole in the centre of the balls to make way for the sheep cheese, sausages, and smoked bacon. Then put the balls on a greased baking tin, and introduce it in the oven for 10-15 minutes. Meanwhile in a pan fry the eggs. Remove the pan from the oven, put on the balls another layer of cheese, finally the eggs.


Romanian recipes

Polenta

  • 500 gr cornmeal
  • 180 gr sausage (optional)
  • 70 gr smoked pork chest or bacon
  • 200 gr sheep or cow cheese
  • Some graves
  • 1 egg

Preheat the oven. Put water with salt to boil. Meanwhile cut the sausages and bacon and put them to fry. When the water is boiling slowly put the cornmeal in it, at the end it has to be soft but not as liquid. When the meat is roasted, remove it in a separate bowl. Do not dispose the remained oil. You will grease the pan with it for the polenta.

Put in the pan polenta as the first layer, then meat, again polenta, a layer of cheese, a little bit of grease, a layer of meat, again polenta and continue it until you have ingredients, the last layer has to be polenta.

Beat up an egg and put it on the top, then introduce it in the oven for 20-30 minutes.

It is served hot, with cold cream cheese.


Romanian recipes

Soup from “Mercheașa”

  • 1 cup of tomato sauce
  • 2 tablespoons oil
  • 1 bunch green lovage
  • Water
  • 1 bunch parsley
  • 1-2 potatoes
  • 2 carrots
  • 1 clove of garlic
  • One green and one red pepper
  • 1-2 leaves of cabbage
  • 100 gr peas
  • 1 bunch green onions
  • 2 courgettes
  • 1 pinch pepper
  • 2-3 threads tarragon
  • A little vinegar

All herbs and vegetables are cleaned, then cut them into cubes and vermicelli. Put some oil in the water, and gently cook the grated, courgettes and onion, after a few minutes put the other vegetables too in the boiling water. Put salt and pepper. Separately clean the lovage and the parsley chop them finely. Put the chopped herbs and the tomato sauce into the soup.

A few minutes before turning off the fire, add the vinegar, green parsley, lovage and tarragon.


Szekler recipes

Szekler soup

  • 6 potatoes
  • 1 kg calf meat
  • 200 gr green bean pods
  • Vinegar
  • 2-3 carrots
  • 2 onions
  • 1-2 red and green pepper
  • Pepper
  • Salt
  • 1 tablespoon paprika
  • 1 bunch parsley
  • 1 bunch lovage

Put water to boil with salt and pepper, then the craft meat. It foams up during the boiling, you can cover it with a lid. Clean the vegetables: carrots, onion, peppers, beans, potatoes cut them to pieces and put them into the soup. You can now put the condiments also in the soup: salt, pepper and paprika. After this you can put vinegar in it and some lovage leaves.

Let it to boil a few minutes, until the soup is ready.


Szekler recipes

Szekler potatoes

To prepare this dish with potatoes you also need eggs, sour cream and szekler sausage. Boil the eggs and the potatoes, fry the sausages and slices them.

Grease the pan in which you want to prepare, then add a layer of potatoes, one egg, one sausage, continue until you have ingredients, and on the top put sour cream. Before its ready put it into the oven for 40 minutes.


Szekler recipes

Horn-blower loaf

  • 300 ml warm milk
  • 30 gr yeast
  • 100 gr butter
  • 60 gr sugar
  • 2 eggs
  • 750 g flour

Place flour in a bowl and make a small hole in the middle. Place yeast in this hole and then pour the warm milk. Mix it well by hand until the yeast is completely dissolved in the milk. Cover the bowl with a cloth and leave for 10-15 minutes, until the yeast begins to “work”. Separately, mix the melted butter, sugar and eggs, then pour it over the dough and knead it well.

Meanwhile, prepare the “instruments”. To get the specific form of horn-blower loaf you can use empty beer cans well covered with aluminum foil. Grease the aluminum foil with butter, so you can easily get read of it at the end.

When the dough is raise stretch it on the work surface until you get long narrow strips. These strips are wound on the beer cans “packed” in aluminum foil.

Traditional loafs are baked on carbine, but you can use the oven also. In this case, you have to bake it for 20 minutes on 200 degrees.

After the first 10 minutes take it out of the oven, grease with melted butter, then put it again in the oven for 10 minutes until the sugar caramelize slightly. Not just sugar is allowed to use, you can also put some walnuts, or cinnamon on the top.

When the horn-blow, loaf is ready remove the beer cans and enjoy the delicious loafs.

Enjoy your meal!