Traditional recipes

Flower cakes with cumin

Flower cakes with cumin

I also tried this more unusual shape but simple to make. I saw it presented on Mihaela's blog, "Goodies from my kitchen" and I kept telling myself that I would try it once.

  • 500 grams of organic flour type 80,
  • 150 ml water,
  • 100 ml milk,
  • 3 tablespoons melted butter (you can put oil),
  • a tablespoon of cumin seeds, salt, 25 grams of yeast,
  • a teaspoon of honey.

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Flower cumin bread:

I made a dough with a bread machine from 500 grams of organic flour type 80, 150 ml of water, 100 ml of milk, 3 tablespoons of melted butter (you can put oil), a tablespoon of cumin seeds, salt, 25 grams of yeast, a teaspoon of honey.

From the leavened dough I made 4 bread bubbles that I marked with the apple slicer.

I left them to ferment for another 20 minutes and sprinkled over the cumin.

I baked them for 25 minutes at 230 degrees with the preheated oven and a pan of water under the pan where they were to get the crispy crust.



Caraway tea

Cumin (Carum carvi)

It is also known as cumin, rye. The fruit is used for medicinal purposes.

Stimulates gastric secretions, galactogog, intestinal anti-inflammatory, fluidifies bronchial secretions and intestinal bloating. It can be associated with fennel and coriander.

It is used in anorexia, bronchitis, it is soothing in gastric colic, it increases the amount of milk in breastfeeding women. Drink in three portions after main meals.

Prepare from a teaspoon of fruit to a cup of water. It has the property of eliminating gas from the stomach.

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We put the flour in a bowl. Rub the yeast with the sugar and dissolve it in warm water. Pour over the flour.
We start to knead and gradually add the oil and salt.
Knead until you get an elastic dough that you leave to rise for 30 minutes.
We form several round buns. I made them bigger and 15 pieces came out, it would be ideal to make about 30 pieces.
We put the water with the baking soda and the salt on the fire and when it boils we introduce the breads (I put two each) for a few seconds in the scalded water. We take them out directly on the tray on which we put baking paper.
Grow with a knife and sprinkle with sesame, cumin, poppy seeds, salt, etc.
Put the breads in the hot oven and leave them until golden brown.
Perfect in the morning for breakfast, at the package service or at school for the little ones to snack!

Try this video recipe too


Ingredients Pogacele Cu Jumari:

  • 550 grams of flour
  • 25 grams of fresh yeast
  • 1 or
  • 2 tablespoons lard (cold, not melted)
  • 200 ml. of warm milk (+/-)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 200 grams of jumari (250 grams work, but I ate the rest, they were very good: P)
  • salt and pepper to taste
  • 1 beaten egg
  • little cumin

Dough preparation for jumari breads

1. In a cup, rub the yeast with a teaspoon of sugar. Add 2 tablespoons of flour and a little warm milk and wait to make blisters (put in a warm place).

2. In a bowl, rub the flour with lard and salt until it looks sandy. Make a place in the middle where the leavened yeast is poured. Add little by little the warm milk in which the whole egg was beaten. Knead until you get a smooth dough, slightly thicker than the cake dough.

3. Cover the dough and leave it to rise at kitchen temperature until it doubles in volume. Then roll out the dough on the work surface greased with a thin film of oil.

Folding the dough with the scallops and shaping the dough with the scallops

First of all, let me brag about the beauty of pork chops:

5. Roll out the dough, using a rolling pin, into a rectangular sheet about 1 cm thick.

6. Grease the dough with jumari paste.

You have two working alternatives: either divide the jumari paste into 3, greasing the dough with a third at each wrapper, or do as I do and put all the jumari paste on the dough from the beginning. The result will be the same, whatever path you choose to follow.

7. Starting from the two shorter sides of the rectangle, bring the edges of the dough to the middle until they meet, then fold in two, on the joint line.

9. After 20-30 minutes, roll out the dough. It folds on the longest side, this time only in three.

Finishing and baking

11. We place our jars with scallops in a tray covered with baking paper (actually, I got two trays). We leave them at room temperature until they grow nicely. Growth time depends on both the temperature in the kitchen and the quality of the yeast and flour used, so it is difficult to estimate. It took me about 30 minutes.

12. Bake in the preheated oven at 190 ° C, at a medium height, until nicely browned (about 15-20 minutes).


Website about garden, cottage and houseplants.

It will be an amazing plant that has come to us from the depths of the centuries. It is a beautiful flower, spices and herbs at the same time. The Greek scientist Hippocrates (5th century BC) called it the "black seed". The black color of the seeds also determined the botanical name of the plant nigella (from Lat. Nigellus - black). More common names - kalingi, nigella or black cumin.

This is an annual plant of the fungus family. The stem is vertical, strongly branched, up to 50, see. The leaves are split, small, open. The flowers are quite large, simple white or blue on long stems. After pollination, carp grow in seed pods. Inside is a fruit with black seeds, with a specific taste and smell. In the wild, it is found in East Asia, Southern Europe and North Africa.

As a medicinal plant, black cumin is unknown and yet in the East, its healing properties have been used for more than 3 thousand years. Even in ancient Egypt, black cumin was used to treat gastrointestinal diseases, and the oil was widely used in cosmetology. It is curious that a vessel of black cumin oil was found in the tomb of Pharaoh Tutankhamun. And this fact speaks of the significance of this plant, because they took with them in the whole world only the most valuable things.

The Old Testament (in the book of the prophet Isaiah) also shows the undeniable importance of black cumin and describes in detail the methods of extracting oil from this plant. The beautiful Greek physician Dioscorides, who lived in the 1st century AD, wrote that "black seed" was used to treat headaches, to eliminate worms from the body, to increase the amount of milk in nursing mothers. and to improve the general condition of the body.

Especially popular is black cumin in oriental medicine. There he is called the plant of the prophet. Because the Prophet Muhammad mentioned it in many Hadis, offering detailed recipes and methods for its use in certain diseases. He also has the famous saying, "Indeed, in black cumin there is a cure for all diseases except death." These words confirm the research of modern scientists.


Bread flavored with garlic and greens recipe for buns pull apart

Bread flavored with garlic and greens recipe for buns pull apart. Pull apart buns & # 8211 that is fluffy loaves that come off of each other. Appetizer breads with garlic as in the restaurant. Soft and fluffy buns, fragrant and tasty. Breads smeared with greens and garlic. How to make homemade buns? How to make fluffy homemade breads?

You already know that we are passionate about bakery and that we often make homemade bread but also buns, fluffy croissants or other specialties. Our bread recipes they have been tested by hundreds of thousands of readers and they have all succeeded perfectly!

These flavored breads can be an appetizer, a hot snack served before main courses. Some time ago I tested, in my turn, a recipe for extremely soft and fluffy Arabic buns. The recipe circulated on Facebook in the form of a video. Well, I was conquered by those loaves and I made them several times. You can read the recipe here.

Many readers have tried it and were very pleased with it! The dough also contains a quantity of milk powder that contributes to its taste and texture. So it can't be replaced.

This time I improvised based on the recipe above, in the desire to create something special: breads flavored with garlic and greens & # 8211 appetizer buns. In fact some appetizer breads with garlic, as offered in some restaurants. I had a great time! They simply melt in your mouth!

You can use both fresh (crushed) garlic and granulated garlic. I chose the granular one for the dough and the fresh one for lubricating the outside of the buns. In terms of greens, I stopped at the green parsley. You can also combine it with oregano, basil, rosemary, thyme or thyme. I would recommend you try my recipe and then start variations on the theme.

From the same dough I made breadsticks with parmesan and garlic (a kind of fluffy mini bars with crispy crust) & # 8211 see the recipe here.

From the quantities below result 10 breads flavored with garlic and greens & # 8211 pull buns apart, baked in a round tip (tray) 23-24 cm in diameter. You can double the quantities if you want to fill a larger tray (round) & # 8211 of 32 cm diameter or rectangular of approx. 30 x 25 cm. If you do not have milk powder replace the 120 ml of water + 25 g of powdered milk with 120 ml of lukewarm milk + another 15 g of flour.