One of my favorite soups is tomato. The sweet and full of aroma taste is obtained only in summer, when the tomatoes ripen in direct sunlight. I learned to prepare it from my father, being a recipe specific to the southern part of Romania. My grandmother cooked it the same way and I prepare it the same way.
The quantities are put according to the taste of each of you. Wash the tomatoes, cut them into slices and do the same with mozzarella. Place them on a plate, alternating the slices between them. From place to place we place basil leaves. Sprinkle with a pinch of salt and pour olive oil. A delicious salad! Aromatic and consistent!
Onions are cleaned, washed, wiped with a paper towel, cut into small pieces and fry in enough oil, over low heat, so as not to burn, but only to soften and become transparent. , skins and fats, wash and cut into cubes, then fry over the onion in a saucepan until white.
The quinces are washed well with down, peeled and cut, remove the box with seeds and the woody part, then cut into small cubes. In a pan with a thick bottom put the sugar and water to boil then add the chopped quinces. Boil for 30-35 minutes, add the juice of half a lemon and leave on low heat for about 15 minutes until the syrup thickens and the jam is bound.
Wash the wings well, grease them a little with olive oil and season them on both sides (to taste) with salt, pepper, hot pepper, curry and garlic powder and let them cool for a few hours. We place them in a tray greased with olive oil, we put a cup of water over it and we cover it with an aluminum foil and we put it in the oven.
250 g white flour250 g mixture of rye flour, spelled and wheat230 ml water spoon pine seeds1 tablespoon salt200 ml yogurt2 tablespoons oil1 tablespoon sugar sachet dry yeastPortions: 1Preparation time: less than 90 minutes RECIPE PREPARATION Yogurt bread: In the tub of bread I put first the liquids, then the powders, finishing with the flour and the last yeast.