21 Dishes

Breakfast

Brânzoaică

Sweet cheese pastry

Breakfast

Bread

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. throughout recorded history and around the world, it has been an important part of many cultures' diet. it is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. in many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Breakfast

Ceai de tei

Linden tea, serve with lemon and sugar

Breakfast

Ceai rusesc

Black russian tea

Breakfast

Cheese

Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. it comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. during production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. the solid curds are then separated from the liquid whey and pressed into finished cheese. some cheeses have aromatic molds on the rind, the outer layer, or throughout. over a thousand types of cheese exist and are produced in various countries. their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. herbs, spices, or wood smoke may be used as flavoring agents. the yellow to red color of many cheeses is produced by adding annatto. other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. a cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.for a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus mucor miehei, but others have been extracted from various species of the cynara thistle family. non-vegan cheese has a high carbon footprint. cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. hard cheeses, such as parmesan, last longer than soft cheeses, such as brie or goat's milk cheese. the long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.

Breakfast

Cold cuts

Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, and deli meats—are precooked or cured meats that are sliced and served cold or hot. they are typically served in sandwiches or on a tray. they can be purchased pre-sliced, usually in vacuum packs, or they can be sliced to order.

Breakfast

Crumpet

A crumpet ( (listen)) is a small griddle bread made from an unsweetened batter of water or milk, flour, and yeast, eaten in the united kingdom, canada, new zealand, south africa and australia. crumpets are regionally known as pikelets, a name also applied to a thinner, more pancake-like griddle bread: a type of the latter is referred to as a crumpet in scotland.

Breakfast

Cucumber

Cucumber (cucumis sativus) is a widely-cultivated creeping vine plant in the cucurbitaceae family that bears usually cylindrical fruits, which are used as culinary vegetables. considered an annual plant, there are three main varieties of cucumber — slicing, pickling, and burpless/seedless — within which several cultivars have been created. the cucumber originates from south asia, but now grows on most continents, as many different types of cucumber are traded on the global market. in north america, the term wild cucumber refers to plants in the genera echinocystis and marah, though the two are not closely related.

Breakfast

Eggs

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, a few mammals, and fish, and many of these have been eaten by humans for thousands of years. bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. the most commonly consumed eggs are chicken eggs. other poultry eggs including those of duck and quail also are eaten. fish eggs are called roe and caviar. egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. due to their protein content, the united states department of agriculture formerly categorized eggs as meats within the food guide pyramid (now myplate). despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins. chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. in 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. there are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. in 2012, the european union banned battery husbandry of chickens.

Breakfast

Feta

Feta (greek: φέτα, féta) is a greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. it is soft, with small or no holes, a compact touch, few cuts, and no skin. crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. its flavor is tangy and salty, ranging from mild to sharp. feta is used as a table cheese, in salads such as greek salad, and in pastries, notably the phyllo-based greek dishes spanakopita "spinach pie" and tyropita "cheese pie". it is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. it can also be served cooked (often grilled), as part of a sandwich, in omelettes, and many other dishes. since 2002, feta has been a protected designation of origin in the european union. eu legislation and similar legislation in 25 other countries limits the name feta to cheeses produced in the traditional way in mainland greece and lesbos prefecture, which are made from sheep's milk, or from a mixture of sheep's and up to 30% of goat's milk from the same area.similar white, brined cheeses (often called "white cheese" in various languages) are made traditionally in the balkans and around the black sea, and more recently elsewhere. outside the eu, the name feta is often used generically for these cheeses.

Breakfast

French fries

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

Breakfast

Fruit juice

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. it can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, as for smoothies. juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation (which is used in wine production). the largest fruit juice consumers are new zealand (nearly a cup, or 8 ounces, each day) and colombia (more than three quarters of a cup each day). fruit juice consumption on average increases with country income level.

Breakfast

Muesli

Muesli ( mewz-lee) is a cold oatmeal dish based on rolled oats and ingredients such as grains, nuts, seeds and fresh or dried fruits. muesli was traditionally prepared with milk or cream, a squeeze of citrus juice, often with a sweetener such as honey, and soaked overnight. yoghurt or other mammal or plant milk products are now commonly added to packaged and homemade muesli recipes. developed around 1900 by swiss physician maximilian bircher-benner for patients in his hospital, it is now eaten as a standard breakfast dish, like a breakfast cereal, and also in switzerland as a supper called birchermüesli complet – muesli with café complet (milk coffee, accompanied with bread, butter and jam (butterbrot)).in addition to being made raw, muesli can be toasted. muesli can also be processed further by adding sweetener and oil to bind the ingredients together and baked to produce granola.

Breakfast

Olives

The olive, botanical name olea europaea, meaning 'european olive' in latin, is a species of small tree or shrub in the family oleaceae, found traditionally in the mediterranean basin. when in shrub form, it is known as olea europaea 'montra', dwarf olive, or little olive. the species is cultivated in all the countries of the mediterranean, as well as in australia, new zealand, north and south america and south africa. olea europaea is the type species for the genus olea. the olive's fruit, also called an "olive", is of major agricultural importance in the mediterranean region as the source of olive oil; it is one of the core ingredients in mediterranean cuisine. the tree and its fruit give their name to the plant family, which also includes species such as lilac, jasmine, forsythia, and the true ash tree. hundreds of cultivars of the olive tree are known. olive cultivars may be used primarily for oil, eating, or both. olives cultivated for consumption are generally referred to as "table olives". about 90% of all harvested olives are turned into oil, while about 10% are used as table olives.

Breakfast

Omelette

In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). it is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.

Breakfast

Orez cu lapte

Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. variants are used for either desserts or dinners. when used as a dessert, it is commonly combined with a sweetener such as sugar. such desserts are found on many continents, especially asia where rice is a staple. some variants are thickened only with the rice starch; others include eggs, making them a kind of custard.

Breakfast

Patiserie

Pastry or pastries such as cornulețe strudels, pastries filled with apple, pumpkin, jam, chocolate, walnuts, raisins, cinnamon sugar, cheeses

Breakfast

Salată de roșii

A salad of tomatoes, cucumber, onions, bell peppers, flavored with dill or parsley

Breakfast

Tomatoes

The tomato is the edible berry of the plant solanum lycopersicum, commonly known as the tomato plant. the species originated in western south america, mexico, and central america. the mexican nahuatl word tomatl gave rise to the spanish word tomate, from which the english word tomato derived. its domestication and use as a cultivated food may have originated with the indigenous peoples of mexico. the aztecs used tomatoes in their cooking at the time of the spanish conquest of the aztec empire, and after the spanish encountered the tomato for the first time after their contact with the aztecs, they brought the plant to europe, in a widespread transfer of plants known as the columbian exchange. from there, the tomato was introduced to other parts of the european-colonized world during the 16th century.tomatoes are a significant source of umami flavor. they are consumed in diverse ways: raw or cooked, and in many dishes, sauces, salads, and drinks. while tomatoes are fruits—botanically classified as berries—they are commonly used culinarily as a vegetable ingredient or side dish.numerous varieties of the tomato plant are widely grown in temperate climates across the world, with greenhouses allowing for the production of tomatoes throughout all seasons of the year. tomato plants typically grow to 1–3 meters (3–10 ft) in height. they are vines that have a weak stem that sprawls and typically needs support. indeterminate tomato plants are perennials in their native habitat, but are cultivated as annuals. (determinate, or bush, plants are annuals that stop growing at a certain height and produce a crop all at once.) the size of the tomato varies according to the cultivar, with a range of 1–10 cm (1⁄2–4 in) in width.

Breakfast

Turkish coffee

Turkish coffee is a style of coffee prepared in a cezve using very finely ground coffee beans without filtering.

Breakfast

Yogurt

Yogurt (uk: ; us: , from turkish: yoğurmak, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. the bacteria used to make yogurt are known as yogurt cultures. fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. cow's milk is the milk most commonly used to make yogurt. milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. the milk used may be homogenized or not. it may be pasteurized or raw. each type of milk produces substantially different results. yogurt is produced using a culture of lactobacillus delbrueckii subsp. bulgaricus and streptococcus thermophilus bacteria. in addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. some countries require yogurt to contain a specific amount of colony-forming units (cfu) of bacteria; in china, for example, the requirement for the number of lactobacillus bacteria is at least 1 million cfu per milliliter.to produce yogurt, milk is first heated, usually to about 85 °c (185 °f), to denature the milk proteins so that they do not form curds. after heating, the milk is allowed to cool to about 45 °c (113 °f). the bacterial culture is mixed in, and a warm temperature of 30–45 °c (86–113 °f) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation.