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Stick to the house

Stick to the house

  • 240 g flour;
  • 150 ml of warm water;
  • 6 g dry yeast;
  • 2 tablespoons olive oil;
  • salt.

Servings: 4

Preparation time: less than 120 minutes


  1. Sift the flour into a bowl, mix with the salt, then make a hole in the middle.

  2. Prepare a yeast mayonnaise, a little warm water and a tablespoon of flour. Mix well, until the composition is homogeneous, then leave for a few minutes, until it swells.

  3. Put the mayonnaise in the flour hole, then add hot water and olive oil.

  4. The whole composition is kneaded for a few minutes, until it becomes elastic.

  5. From the dough form a ball and sprinkle with flour, then leave to rise, covered with a towel, at least 30 minutes, until it increases in volume.

  6. When it has grown, it is divided into 4 pieces and spreads thinly.

  7. Put it in a pizza form and put it in the preheated oven, at 220-250 degrees, for 2-3 minutes each, until it swells and browns.

  8. I wanted the crunchy glues, so I stretched them thin, about 1mm, but they can be left thicker, 2-3mm.

Three recipes for thin-paste appetizers!

Today's thin-paste appetizers are quick to prepare and will always diversify your festive meal.

1. Glue with cream cheese and olives

A delicious appetizer with a sour cucumber taste and a specific olive taste.


-100 gr of cream cheese


1.Cut the cucumbers into small pieces (the smaller the better), the olives & # 8211 slices with a thickness of 1.5-2 mm and chop the dill, keeping a few threads for decoration.

2.Mix the cream cheese with cucumber and dill.

3.Distribute the composition obtained on the surface of the glue, using a spatula, and add the olives.

4. Roll a roll, which you wrap tightly in cling film and refrigerate for 2-3 hours.

5. Cut the roll into slices and place them on the plate, decorating the appetizer with dill.

2. Glue with wicker and feta cheese

This variant has a particularly tasty filling of wicker and feta cheese. A harmonious combination of salty cheese and sour fruit.


-3-4 tablespoons cream cheese (or fermented cream).


1. Pass the feta cheese with a fork, add the cream cheese or sour cream and mix well.

Advice. If the composition does not have a sufficiently elastic consistency, then add more cream cheese or cream.

2. Cover the glue with a layer of cheese composition, spread the rickets and roll a roll.

3. Wrap it in cling film and refrigerate for 2-3 hours.

4. Cut the roll into slices and place them on the plate, decorating the appetizer with the wicker.

3. Glue with smoked mackerel


-4 tablespoons cream cheese (Philadelphia)

-180-200 gr of melted cheese.


1. Pass the melted cheese through a small grater, add the chopped dill and cream cheese, then mix well.

2. Peel the fish and skin, then cut it into thin slices.

3.Distribute the cheese composition in an even layer on the surface of the stick, add pieces of mackerel and roll into a roll.

4. Put it in the fridge for 2-3 hours, after wrapping it in cling film.

5. Cut the roll into slices and place them on the plate, decorating the appetizer with dill.

Save these recipes and be sure to try them to have a special and tasty holiday meal!

Equip your country house with the comfort of the city

Many people have been preparing for years to move from country to city, but their lack of comfort still holds them in place. However, once the internet has reached practically everywhere, the other utilities are not far away either, especially since you can get them independently, almost anywhere in the country. And the pandemic has accentuated, more than ever, the desire to regain your freedom in the middle of nature.

Independent sewage treatment plant

Accustomed to centralized gas, electricity, water and electricity networks, we forget to look for independent solutions. However, after the hydrophores with expansion vessels offered us the fast and elegant solution to get water out of the ground, and the photovoltaic panels, to heat it, there was only one last step, of draining the wastewater, in the absence of sewerage, for to gain total comfort, anywhere. Because nothing reminds us more that we are in the country, deprived of the hygiene and comfort we are used to, than the toilet at the back of the yard.

However, modern technology, using an archaic technique, natural and implicitly ecological, is more accessible and increasingly accessible. These are water treatment plants that use bacteria from nature to decompose and process wastewater. Following this process, water can be discharged directly into the ground or, even better, used to water trees or lawn, thus adding a double value. A skilled installer can make such a device himself, using a container of 1000-1500 liters of plastic or fiberglass, separated in two and ventilated with a motor through a system of ppr pipes, for water purification and another for collecting processed waters. The solution for non-specialists is to buy such a device, which is buried in the ground near the house, to protect it from shocks and frost. It is ideal to take into account the water consumption depending on how many people live in the house. There are usually treatment plants for small families (3-5 people) and then increase the volume according to what you need.

Basically, apart from the disadvantage of the initial investment, the rest are advantages. The cost for the electricity required by the ventilation motor and the submersible pump to use recycled water is relatively low and the station is easy to maintain.

The comfort of a bathroom and city kitchen in the middle of the field, independence from the centralized sewer system, which allows you to live almost where you want (at a better price than in an area connected to utilities), sustainable recovery and reuse of wastewater , without rebuke that you consumed too much water. And, last but not least, an elegant and fair solution to the environment, because in the end you moved in the middle of nature to enjoy it.

We do not recommend one manufacturer or another to purchase such a station, which, as I said can be built by a skilled plumber, the purpose of this article is just a simple analysis of whether such an investment is worth it. And our answer, as you have already deduced, is yes.

Homemade glue - Recipes

I think the first type valuable in the kitchen, when I was not cooking, was from my aunt, Vio. He was visiting me and preparing to make some food. Ah, I have no bread! I told him. Nothing! If you have flour we do it immediately! she said.

I thought she was joking, but by the time I told her where the Flour was, she had already found it, poured it into a bowl, and told me that all she needed was some Water and a Frying Pan. Oh yeah, that really caught my eye! The flour with water turned into a dough like a miracle, the pan was hot, and the dough circles landed one by one in the pan. He put out the fire, smeared a stick of cream cheese on it, put some green onions over it and said: Come on, see how good it is!

That was my Wow moment and I want more! Hot glue, cold cheese and fresh onions! A much better snack on Lipie than on Paine!

Now I do it very often, improved with Yeast, to be more elastic. It's a recipe that you can make without a recipe, this time the expression How much flour it contains, really fits!

And you can do it quickly, even in 10 minutes if you only make 4, like the Recipe. In these 10 minutes you have time to fill your first 2 sticks with something good and eat them!

You usually have these simple ingredients at home, but if you don't have them, buy them conveniently ONLINE:

Homemade paste with mozzarella, butter, garlic and parsley

As a big lover of pastries and bakeries, I like to play and test dough in every way, so it was today, although on Sunday I started kneading something fast, exactly with the ingredients in the fridge and pantry, and with that, the space is released only well.

I took the flour, added a few ingredients, kneaded a dough like simple croissants, and topped it with a parsley pesto with garlic and topped with mozzarella. Too bad I didn't have any kind of tomato sauce, because already now when I write, all kinds of ideas come to my mind. So from tomorrow I think I will knead again an identical dough that I will make with other toppings.

The time is relatively short, the dough does not require long kneading as with other leavening products, and the topiing can be chosen according to your preferences or what you have at hand!

How to make paste with mozzarella, butter, garlic and parsley

  • 130 ml of milk
  • 40 g butter
  • 30 g caster sugar
  • 1 teaspoon grated salt
  • 1 whole egg
  • 250 g white flour
  • 7 g dry yeast but can be replaced with 15 g fresh yeast

For topping:

  • 1/2 bunch finely chopped parsley
  • 40 g butter
  • 1-2 cloves of finely chopped garlic, depending on how big they are
  • Salt and pepper to taste

Method of preparation:

Preheat the oven to 200 g Celsius.

Heat the milk with the butter, add the sugar and mix until it melts.

Put the flour in a large bowl, make a hole in the middle of it, add the composition of milk, salt, egg, dry yeast and mix with a spoon or spatula until it becomes inefficient and then knead until you get an elastic and homogeneous dough, quite soft, but not sticking to the fingers, (lightly).

Put the dough obtained in a bowl greased with a little oil to leaven until it doubles in volume.

Mix the butter with the chopped parsley, garlic, salt and pepper. Homogenize the composition and keep it warm.

After the dough has risen, we spread it lightly by hand on a baking paper according to the prepared shape, we spread it round, but it can also be square, rectangle, etc.

With the help of a very sharp knife we ​​make Sections inside the dough to close to its bottom, grease the dough with the parsley composition, then inside the grooves we put mozzarella cut sticks.

Leave to rise for another 15 minutes, then bake for 10 minutes, then lower the temperature to 180 degrees and bake for another 5-8 minutes or until nicely browned.

Simple, fast and a great snack for the whole family or for guests. It can be put for the package at school, work or picnic for the next day! Good job and good appetite!

750g high protein flour (over 10g)
405g water
15g salt
10g sugar
35g oil
10g yeast
Before baking the stick: olive oil, parmesan, mozzarella, poppy seeds, sesame seeds

1.Put the ingredients in the pan of the bread machine in the following order: water, salt, sugar, oil, flour and yeast on top.

We choose a kneading and leavening program. For the car model Moulinex is program 13 with a duration of 1h and 25 min.

You can do other things while the car is working. And there is no problem if the dough stays in the machine and over the interval of 1h25min. The machine stops and the dough will continue to rise.

2. Processing the dough for homemade glue
We take the dough out of the machine tank and start processing it.
The dough is processed on a wooden top or on a silicone foil on which we sprinkle flour.

Divide the amount of dough into 3 equal parts and build 3 balls that we spread with the rolling pin.

The dough is soft but easy to process. The diameter of the 3 glues in this stage is about 20 cm.
So don't insist too much with the twister. You don't have to make it very thin.

We place them in 3 separate trays, on baking paper.
From removing the dough from the machine until this stage takes a maximum of 10 min.

Once placed in the trays, let them rest and grow a little warm.
We can heat the oven at 40 degrees for 2-3 minutes and leave them in the oven (with the oven off) for another 10-15 minutes.

Bake the house stick

Remove the trays from the oven because we need to preheat it for baking.
Each glue widens slightly with your fingers.
Pour a little olive oil on top and grease the glue nicely with a brush. A little oil remains in the fingerprints with which you shaped the glue.
If we want we can add parmesan, mozzarella or sesame seeds on top.

The glues are inserted one by one in the oven at 180 degrees, without ventilation.
The first glue can last about 20 minutes. But for the next 2 15min are enough for baking.

If you do not put cheese on top, the appearance is less rosy than in the pictures, but they are still delicious.

Allow the glue to cool and then store in a plastic bag. That is if you resist not consuming them immediately.

They are not only good-looking, but also easy to make and tasty.

I go great with any appetizer or dish. But especially next to a low-calorie salad if your conscience rebukes you for exceeding the number of calories by eating homemade.

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Garlic cream soup (and stick croutons)

I find it really fascinating how you can make an incredible dish out of a few common ingredients and vegetables. It may seem strange to me alone, perhaps to others, but I can't help but be amazed when a dish exceeds my expectations. And that's not because I'd be good at cooking & # 8211 because there are others who are much better than me - but there are ingredients so mundane in their simplicity that they have the power to turn you on your back. 8221 with the finesse of their taste.

That's right. Our world, places, ingredients, but especially people have this power. To transform. And I really like it when something or someone can surprise me. In a good way, of course.

I thought I knew everything about garlic. A conglomeration of fish bulbs that are transformed into mujdei overwhelms with speed and power all the other tastes of food, which have such a strong force of taste that they can make them run away from the dreaded vampires. The garlic pleasantly surprised me in omelets, to which he gives that something which you cannot distinguish, touch, describe, but which you love madly, and I liked much sweetened by the heat of the oven, when I put it as it was at left mother nature, with shells, uncleaned, in some steak.

Today, however, I found out that I know nothing about garlic, because despite its banal appearance, along with a little milk, wine, enriched with liquid cream butter and a few sage leaves gave rise to a sensational cream soup. Incredibly fine. Hard to tell and just as hard to forget.

& # 8230which I ate with some improvised croutons from a stick, as I saw in the last issue of Good Food magazine.

Oriental delicacy & # 8211 Homemade hummus with zatar stick

& copy 2021 Darinne Distribution. All rights reserved. Crafted by MAMUT Digital.

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Homemade glues

Because we like glues very much, I said to try to make them and not just to buy them at home. Of course they are much better than the ones bought and 6 pieces come out of the recipe below. You will probably find it more complicated to prepare them at home, but know that this is not the case, they are made quickly and quickly, they do not require kneading, the dough is elastic and it is very easy to work without flour or added oil.

Plus you can make them as big as you want, if you have a roomy pan you can make 4 pieces instead of 6.

Homemade glues are a preparation that you will immediately love are practical and can be filled with different ingredients: ham, cheese, vegetables. Don't miss the cheese because it is the most important :)

They can be made for dinner but they are also good for the package at work or school the next day, I also prepare them for the older one at school because he likes them very much.

I used type 650 flour is ideal for this type of preparation.

But let's see the recipe because you know, too, the long talk of human poverty.

Homemade glues

  • 275g white flour
  • 1 teaspoon baking powder
  • 125ml hot water + 50g butter
  • 1/4 teaspoon salt

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

"Crănțănele" made of parmesan cheese ready in 15 minutes

After bringing joy and good weather to the lands of others, Spring seems to want to come to us as well. With hyacinths in her hair and snowdrops in her ears, the most beautiful daughter of the year is in a hurry to visit, but I think we have to be really crazy to be upset that we are finally happy with the presence.

At least I'm really happy & # 8230. . And to smile at the tits that come to dine with us in the cherry.

Nothing compares to the joy of the first rays of the sun and the mustaches of the grass and green garlic that no longer know how to laugh at the light, with spinach, radishes and all the other wonders, meant to get us humans out of torpor.

Of all the seasons, spring is my favorite. Because she is young, cheerful and slightly unpredictable, full of flowers, as best suits her garden, at the end of April.

And because we are still talking about the beautiful weather, the other day, after I kept looking at a stick as she was sitting alone and sad in the fridge, I decided to taste it with a little Mediterranean taste, with olive oil and Parmesan. For a healthy snack meant to quickly satisfy the hunger and appetite of salt lovers.

"Crănțănele" with Parmesan cheese and olive oil


* extra virgin olive oil

* Kamis tomato and olive blend (or any spice mix you like)

1. Preheat the oven to 200 degrees

2. Cut the stick into triangles, like on a pizza

3.Place the glue triangles in a tray in which you put baking paper

Tag: house sticker

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Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and pastries, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

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