February 19, 2012
Our first meeting in 2012 took place in the beginning of february and this time we chose the Restaurant Rossetya in Bukarest. A very good choice and in everyone’s name I want to thank the entire staff for a perfect service and a successful evening. I would particular like to thank our sommelier, who prepared and served us all the wines in a very professional way. Also the outstanding glass supply has to be mentioned. Unfortunately in Romania that’s still no implicitness and therefore we are always very grateful for this kind of granted service. After dinner with some Romanian .....
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February 18, 2012
(sent by Bettina Dettling, DE, 18.02.2012)
Ingredients for the yeast dough:
500 g flour
10 g fresh yeast
3-4 tablespoons of olive oil extra vergine
300 ml slightly warmed water
15 g salt
Ingredients for the herbal creme:
200 g curd cheese with herbs
100 g feta cheese
3 tablespoons of chopped, fresh herbs
3 egg yolk
½ leek
½ onion (fine chopped and lightly braised)
150 g bacon bits (crispy fried)
if wanted 10 olives (minced)
some crumbled cheese for gratin topping
Preparation:
Put all the ingredients for the dough into a bowl and mix them to a homogeneous mass. After that let the dough rest for 15-20 minutes at a warm place. For this recipe .....
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