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Beat the margarine well with 100 g of sugar, 4 egg yolks and 1 egg. Add the flour mixed with 1 baking powder and lemon peel.
Mix and place the composition in a pan greased with butter and lined with flour. Bake for 15 minutes. Beat 4 egg whites with the mixer, add the remaining 150 g of sugar and 150 g of ground walnuts.
Grease the cake with jam, then pour the egg whites with the walnuts and bake for another 15 minutes. Enjoy.
Mamaia Cake - Recipes
Like all Moldovans, I also spend a lot of time cooking, eating and talking about food. And I like to listen to others talk about the places where they grew up and their culinary experiences - it's like I get to know them a little better that way. I remember my mother had a dictation notebook in which she wrote down her recipes she had received from friends. Many things changed in the house, but the notebook was still there, on a kitchen shelf, and turning yellow from year to year. It was like a document with secret formulas, under which my mother wrote only the names of the friends from whom she had the recipes: Aunt Mariana, Aunt Toni, Aunt Nuța and others. Code name, like between spies.
This Christmas, I thought I'd put together some recipes. First of all, I wanted to know how to make julfa cake, a Christmas dessert with hemp filling. Then I set out to get some recipes from a few journalists and writers - it is only known that writing and cooking go well together. The devil hides in details even when you are in the kitchen. Or especially then. We have seen how some even divide writers into two categories: those who cook and those who bake, ie those who improvise with what they have at hand and those who write / cook according to a very well established plan. For example, the American writer Anna North says that she is part of the first category and that her literary habits reflect those of the kitchen. And in both situations the same thing applies: "if you are flexible enough and don't give up, everything will turn out properly."
When I asked the writer Vasile Ernu to give me his recipe for Russian salad (Ernu's coat), he answered me immediately. "How prompt you are, Vasile," I tell him. "It's not a joke with food," he replies. Equally receptive, creative and rigorous were Iulia Popovici and Matei Martin, journalists, and writers Elena Vlădăreanu and Mihai Duțescu, who gave me recipes for rose sausages, cakes, cakes and other crazy things.
Bluff from Mrs. Oniciuc
But before we get into their kitchen, I have to tell you something about the julfa from northern Moldova, also known as Pelincele Domnului (or grandparents' drug, as others call it). Although in DEX it appears as julfă (“traditional cake that induces a slight state of euphoria”), in Botoșani it is also called juflă. What to do, different schools of thought.
It is quite difficult to find hemp today, which is why many do it with walnut filling. "It's just that that's no longer a joke," Mihaela Oniciuc (codename: "Aunt Lilioara") told me a few years ago, the mother of a friend from Botosani who cooks this every year and does not agree to use anything other than hemp. In Botoșani you can buy hemp only around Christmas and only in certain places. I visited the Oniciuc family many times at Christmas and each time I devoured the portions with jufla. It's absolutely delicious, and besides, that's how we friends tried to break up before going out. As we did not manage to meet this year, we talked to Aunt Lilioara on the phone. "What happened to us, even before you called, we ate a portion of jufla," he told me with a laugh. Then he revealed the recipe to me:
"A dough is made from flour, water and salt. Make sheets as thin as the edge of a knife. Bake the sheets on the stove, over low heat and turn on both sides. If you don't have a hob, bake in a non-stick, dry pan. You need about 30 sheets and 1 kg of flour. You can do them two, three days in advance. For the cream you need 2 kg of hemp seed. Hemp is picked, washed and dried in the oven. The seed is broken in a pinch or in a grinder. Heat the water - I use an 8 liter pot - and divide the hemp into four pots. Then put hot water over it. Stir until white. Strain this "milk" and throw away what's left of the hemp. And put it on the fire again. When it starts to boil, a foam is formed on top, which is collected with a spoon and sweetened to taste. After that, put it between the sheets. Let it cool. And that's it".
Vasile Ernu's shirt
When the winter holidays come, I like to make a Russian salad called şuba, namely fur. I liked it when I was little and a few years ago I tried to do it here in Romania. I did well and many friends ordered it. It's a nutritious, high-calorie winter salad that can be melted with good strength. But the strength should not have flavors. Vodka works best.
The salad has the following ingredients: potatoes, onions, carrots, beets, apples, eggs, fish and lots of mayonnaise.
Let's take them one at a time. Boil the potato, carrot, beet and eggs. Everyone knows how to do that. There is a little secret about beets: add a few tablespoons of sugar and a few tablespoons of vinegar for color and taste. Another important element is the fish. Caution: marinated herring. If you don't have marinated herring, you can also use pickled mackerel. But nothing else.
After boiling the eggs and vegetables, put them in layers in a certain order. The order is widely debated in the "sect" of lovers of shawl.
- A layer of grated boiled potato. Grease well with mayonnaise.
- A layer of chopped herring, over which grated onion is placed. Again greased with mayonnaise.
- A layer of grated carrot, a thin layer of egg and a thin row of grated apple. The apple is a local adaptation, it makes it softer and "zovtoş" as the Transylvanians say. A layer of mayonnaise again.
- At the end, a thick layer of beets and then wrapped in mayonnaise.
Some chefs grate a little yolk on top or various greens. I put pomegranate seeds. It looks perfect in a glass jar, this is how the multicolored layers look. When it's ready, put it in the cold. The next day it works wonders. Good appetite! Don't forget the vodka in the freezer, because it makes oil.
Rose sausages from Mihai Duțescu
I was born in Teleorman, my parents are from Teleorman and they are both what is called first generation with opinci, in the sense that my grandparents (their parents) were / are peasants. However, given the distance of about a hundred kilometers between their villages, I could identify differences rather than similarities between each other: from accent and regionalism, to food, tastes, recipes. Without in any way injustice to those on my mother's side, who have always been more emancipated than the others (younger, closer to the city, richer, etc.), it must be said that it is the return of these others, on the part of the father, she's the one who makes everything there, as far as I can remember, beautiful - picturesque, authentic, and so on. Regarding food, it's something that has haunted me all these years, since I only accidentally got through those places. It's about rose sausages.
Because this village where my father came from is located on the border between Teleorman and Olt, being practically at the bottom of the earth from the perspective of any Teleorman, those there were seen more as Oltenians than as Teleormans. Hence, probably, the Oltenian tradition of rose sausages. Here's how my grandmother used to do them:
- First of all, they were so backward that if they had a meat grinder, it probably didn't work, it was old, rotten, and rusty. It is certain that my mother chopped the meat from the bard as little as possible and filled the sausages with her hand, with difficulty, for a few days.
- That minced meat with bard looked very rustic. He put meat with quite a lot of fat and he added salt, thyme and a lot of garlic, whole garlic cloves, and that's it
- When he finished them, he hung them on correlated - that is, above the hearth, where for a few weeks they dried exactly as much as they should and smoked. He had a hearth with an open fire, he cooked exclusively on fireplaces, on the fire, or at most in the test next to the hearth.
- The smoke that went up the chimney automatically smoked the sausages for several good weeks, and next to the sausages he also put bacon or chunks of meat.
- Both the meat and the sausages, after smoking them, he put in a jar in lard, where they kept well-thank you until the summer
- When he could bear to go to the jar and cook, say, sauerkraut, there was nothing needed: just cabbage, salt, possibly onions and a little broth, and that sausage. The taste of long-smoked sausage was so strong that you couldn't go wrong with cooking. It should be said, for example, that even fat cubes, after so long, became pearly, translucent and did not taste bad at all, but on the contrary, ennobled any dish.
- In this way he also made very simple and good soups. I remember the stevia soup with beaten egg that he made in the spring, in which he also put smoked meat. You didn't have to know how to cook, because that smoke it took everything to another level, as my friend James Martin sometimes says on TV Paprika.
That being said, especially now, around the holidays, when I am invaded from all sides by mediocre and impressive food, I often have days when I feel like getting in the car and driving for an hour or so until I get to this village - to I knock from door to door and offer a lot of money on some rose sausages like the ones my grandmother made, archaic, elementary, absolutely sensational. I'm sure it still exists, and maybe one day I'll have this joy.
(Mini) Pavlova with cream and fruit, from Iulia Popovici
Ingredient: 3 egg whites at room temperature, 150 gr. sugar, cream, dark chocolate ganache (50 gr. dark chocolate, 50 ml cream, about a tablespoon of honey, a little butter), raspberry sauce (100 gr. frozen raspberries, 25 gr. sugar, juice of half a lemon , a teaspoon of starch diluted in 2-3 teaspoons of cold water), fruit, candied fruit
Pavlova is a larger meringue, over which cream (or mascarpone cream) and fruit are placed, preferably fresh and sour, because meringue is by definition very sweet. The meringue (beaten egg white with sugar) can be made in three ways - the principle is "the more complicated the process, the more stable the result".
For all, the white-sugar ratio is the same: 50 gr. sugar to an egg white. The egg whites should be at room temperature. I prefer two of them.
French meringue: beat the egg whites well with the mixer until, if you turn the bowl upside down, the foam wouldn't even move. With the mixer running, slowly add the powdered sugar (crystal sugar can only be used if you use six egg whites and up, otherwise the sugar will simply not melt and the meringue will "cry" *) and a teaspoon of juice of lemon or vinegar. (The sugar molecule has sharp corners that keep sucking, in the cooking process, to reconnect with each other - something that leads to crystallization. The acid prevents this process, so it's important to add.) Mix until all the sugar is melted. , and the mixture has gloss and stiff tips.
Italian meringue: It can be done safely if you have someone to help you (or a mixer that mixes itself) and a liquid thermometer that indicates over 100 degrees Celsius (I have one for cosmetics, with a 20 cm metal rod). Boil the sugar together with enough water to cover it. After the sugar has melted on the fire, turn the heat to low and periodically check the temperature of the mixture. The sugar must reach about 115 degrees Celsius (soft ball phase: if you take a teaspoon of sugar with the teaspoon and release it in a glass of water, keep a ball shape that you can shape by hand. much safer to check with the thermometer) -, something that happens in at least ten minutes. In these ten minutes, separate the egg whites from the yolk and beat them until the mixture is stiff. When the sugar reaches over 115 degrees Celsius, ask someone to help pour the melted sugar in a continuous, thin thread, slowly, over the egg whites that you beat with the mixer at medium speed. When the sugar is finished pouring, turn the mixer over and mix until the tops are stiff. It seems complicated to boil the sugar, but in this version the sugar certainly does not crystallize (you can add lemon juice, for safety), and because at over 100 degrees the sugar "cooks" the egg whites, the mixture can be used safely without adding it. in the oven (in cake creams, with fresh fruit or fruit sauce and put in the freezer).
In any of the three types of meringue, heat the oven to 100-120 degrees Celsius (at a very low, as it would come) and prepare a stretched tray covered with baking paper. Put the mixture either in a single large meringue or in several smaller ones, leaving a kind of pit in the middle and higher edges. With smaller meringues, it is easier to work after baking. Keep in the oven for about an hour - 1h 20 min - anyway, do not open the oven door for an hour (condensation is created, and the sugar and egg whites are very hydrophilic, they like water, they absorb it on the spot, and the meringue softens). The idea is to be a bit strong on the outside and not to turn yellow. Turn off the heat, open the oven door and let the meringue inside until it cools down (overnight). In Italian meringue, it is quite possible that the exterior does not harden, it remains with a rubber-like, elastic (marshmallow) texture. Do not insist, there is no problem, turn off the fire and leave it until morning. Even if the outside of the meringue cracks or turns yellow, there is no drama, you will cover it with whipped cream, etc. anyway, only if it turns too yellow, it will not have a soft inside.
The meringue is covered - in the "pit" in the middle - with whipped cream, over which cut fruit and / or fruit sauce are placed. For a raspberry sauce, raspberries, sugar and lemon juice are put in a saucepan to boil over medium heat. When the sugar has melted, pour the starch dissolved in the water and bring it to a boil (once more).
The cream can be mixed with a chocolate ganache (the liquid cream is heated to almost boiling with the honey, then pour over the finely chopped chocolate and butter, mix well to melt the chocolate, then let it melt and then slowly add over at least an equal amount of cream, carefully incorporating). You can put anything over the meringue, taking care to balance its sweet taste and crunchy structure with other and less sweet textures.
* When the sugar does not integrate perfectly into the egg whites, when baked, the melted sugar will accumulate at the base of the meringue. In essence, it's a matter of aesthetics (and to peel the meringue from the baking paper), the meringue is still very good to eat.
Christmas Cake by Matei Martin
If you have not already prepared the Christmas cake, it is clear that this year will be poorer. But it's okay, you can already prepare for next Christmas. Or for St. Matthew, Andrew or any saint you want - provided it is at least 3-4 weeks. For this is the time of preparation of this glorious & festive cake.
1 kg of dried fruit (raisins, cranberries, plums, figs, dates, apricots, etc., plus a handful of hazelnuts and / or almonds) 1 orange (juice and grated peel), 1 lemon (grated peel) 300-400 ml. of whiskey or rum or, why not, quality sour cherry 250 gr. butter 200 gr. brown sugar, cane 200 gr. white flour 000 1/2 sachets of baking powder 1/2 sachet of ammonium 2 sachets of vanilla sugar 4 eggs 1 teaspoon of fine salt 2-3 tablespoons of honey spices, to taste: cinnamon, cloves, pepper, nutmeg, allspice ( all freshly ground / ground).
You still need: 1 roll of baking paper, 1 roll of transparent food foil, 1 roll of aluminum foil, a round tray with removable bottom, 2 large bowls.
1) In a large bowl, place the dried fruits, cut the large fruits (apricots, figs, plums, dates) into pieces. Grate the lemon peel and orange peel (attention: most often, the citrus fruits you find in regular stores are treated with wax and other preservatives, so wash the peel well with hot water!). Squeeze the orange juice. Add 150 ml of whiskey. Mix well. Cover the bowl with cling film and leave overnight at room temperature.
2) In a large bowl put the melted butter, add the brown sugar and the two sachets of vanilla sugar and mix well until the sugar dissolves and you get a thick paste. Incorporate, in turn, a few tablespoons of flour, then an egg, stirring constantly. Add a pinch of salt. Add the honey. Then add the baking powder, ammonium and spices. Knead well.
3) Incorporate the fruit into the dough, taking care not to appear air bubbles.
4) Line the cake tray with 2-3 layers of baking paper, making sure that the sides of the tray are well covered with parchment paper. Put the dough in the pan and spread it well with a spatula. Cover the dough with two layers of baking paper, making sure to make a small vent hole in the paper on top.
5) Bake the cake on low heat (120-140 degrees C.) for 3-4 hours. Check that it is well baked with a toothpick that you stick in the cake. Remove the cake from the oven, remove the baking paper from above and let it cool in the pan.
6) After it has cooled completely, make several holes with a toothpick and pour whiskey over the cake, spread the drink well on the entire surface of the cake and on its sides. Wrap the cake very well in transparent foil, then in aluminum foil. Repeat the whiskey treatment once every 2-3 days for 3-4 weeks.
Salty biscuits and cakes from Elena Vlădăreanu
1. The best and most good-looking salty biscuits, even if you can't tell from the pictures: a combination of my mother's pickles, a recipe from a friend and my intuition.
For about 70 pieces, you need: 200 g butter, 200 g grated Parmesan cheese, 200 g flour, a pinch of baking powder, a teaspoon of grated turmeric, half a teaspoon of salt. Mix the above, spread the sheet, cut with a teaspoon, pass the edges through the egg, then through the black sesame for effect (and poppy seeds). Leave for 7 minutes in the oven at 180 degrees.
2. When I was home, the cake looked like the last redoubt. Or my mother made everything look like this, with the doors closed so as not to draw the current, with a commotion that came out of your head, with a whisper and walking on tiptoe. So imagine with what heart I started making cakes for the first time. After more than ten years of baking, the conclusion is: "fuck, it doesn't matter how much you knead, that you eat it anyway when it comes out of the oven and then it's so good, that no one stays to see if the strips come off, strips (the ultimate goal of the cake) or ba ”. So, all these years, I tried different recipes, including a cool one, without kneading, with cold leavened: that is, you do everything the day before, put it in the fridge, take it out of the fridge and throw it in the oven. This year I made a scald, inspired by Silvia Jurcovan, a mother of theirs (cozonacilor & amp co.).
Recipe for two cakes: 2 cubes of fresh yeast (50 g), 600 ml milk, 1 kg flour (000, but it also goes 650), 200 g butter, 50 g oil, 8 eggs (yolks), 200 g sugar, a teaspoon salt, essence rum, vanilla pods, lemon peel and / or orange
All ingredients should be at room temperature, left outside overnight.
Filling (I did two):
Q: 4 egg whites, 3 tablespoons sugar, about 100 g ground nuts, about 2 tablespoons of cocoa - all mixed.
II: a pear jam with chocolate made by my mother (it worked great).
I boiled half the amount of milk and poured it over 100 g of flour, I mixed quickly, I put the maglavais on the walls of the pot (let it be a big, big one, because it will leaven here), then I liquefied the yeast with a spoon. of sugar, in the same bowl when the milk has cooled with the flour, I mixed it with the yeast, covered it with a towel and left it to rise. That's the mess. During this time, in another bowl, I rubbed the egg yolks with salt, I added the sugar, the oil, the essences, the rest of the heated milk, half the amount of melted butter, but not hot. I poured everything over the raised dough, mixed it, sifted the rest of the flour. A very soft and sticky dough comes out, I kneaded a little, it started to bind, I put a little soft butter, and I kneaded, and soft butter and so on until all the butter is finished and the dough doesn't stick to my hands. It took me about 10 minutes. Real housewives wouldn't stop for half an hour. I pray. I covered, set aside for about an hour. I made the filling no. 1, that no. 2 was made. I divided the dough into four parts, took the first part, flattened it by hand on the oily top, put half of the first filling, rolled, then the second part of the dough, also flattened, then I spread jam. That chocolate pear, I rolled. I brought the two rolls together, we knitted them. This is the first cake, as is the second. I put them in trays with baking paper high above the edge of the tray, because they will surely grow. I left them covered for about half an hour, to grow a little more. During this time, the oven is warm, 180 degrees, stage 3. I greased them with beaten egg and sprinkled them with sugar and vanilla sugar. About 40 minutes in the oven, after 15 minutes you can look. I looked and I did well, they had grown so much that they had entered the ceiling of the oven. I moved them a little lower, but be careful not to take too much fire. After 35-40 minutes, put a knife in them, but gently. If the knife blade comes out clean, then they are done. If not, no. Remove from the trays and leave to cool, on a towel, on one side, otherwise they will cross or collapse. After they cool down a bit, eat them, then start over.
Ingredients for cocoa cream
Ingredients for icing
Ingredients for syrup
Method of preparation
For the top, mix the eggs with the sugar until it is well melted. Gradually add the water and the oil and mix well. Afterwards, add the flour together with the cocoa and mix all the ingredients well.
Learn how to do the best Fanta cake
The rum syrup is prepared from the water together with the boiling sugar, and after it cools, the rum essence is added.
The chocolate cream is prepared this way. Break the chocolate into smaller pieces, place in a bowl and top with the cream you boiled beforehand. Leave it like this without stirring for 5 minutes, then mix with a whisk until the cream is homogeneous.
Ludovic Orban has announced his resignation. "I don't cling to any position." PNL variants of prime minister
When the cream cools, add the butter together with the rum essence and mix well. Of the entire cream composition, stop 300 ml for decoration, and the rest of the cream is divided into two equal amounts.
Divide the cake top in two, cut lengthwise into two pieces, syrup each top and add a layer of cream over it. Add the second worktop over the cream, and place the layer of cream that you stopped for decoration on top of the worktop. The cake is put in the fridge overnight, and the next day it can be portioned at will.
You know how to prepare at home Diplomat cake?
Mamaia Cake - Recipes
Restaurant Harlequin Mamaia is the image of a 20-year experience, the result of a combination of unique ideas and a special location, located on the shores of Lake Siutghiol, in the heart of Mamaia resort in Constanța.
In our desire to offer Mamaia a restaurant that serves not only quality cuisine but also a natural and pleasant environment, we have invested time and passion in creating a terrace that delights with the variety of plants and the coolness of the summer garden.
RestaurantHarlequin Mamaia offers a menu based on international dishes, fish and seafood, offering a unique Balkan dining experience.
Bd. Mamaia 341D, Mamaia resort
On the shores of Lake Siutghiol, opposite the IDU tennis courts
Artistic event reservations
Contact person: Ramona Leonida
Phone: 0724 412 414
Tickets are purchased from the Harlequin restaurant daily from 11:00 to 22:00
Fertilization of cucumbers with bread manure
Cucumber bread fertilizer? Sounds weird, doesn't it! But if you think that the basis of this recipe is the yeast in the bread, as if things are starting to bind. Treatment with this fertilizer solution should be applied weekly to the plants and is easy to prepare in the household.
For natural fertilizer solution for cucumbers you need:
The natural fertilizer solution for cucumbers is obtained as follows: fill 2/3 of a bucket with black bread crust, add water and put a weight on top to press the mixture, otherwise the shells will rise to the surface when fermentation begins. Place the bucket in a warm place for a week.
The yeast solution is dissolved in water in a ratio of 1: 3, and fertilization can be done once a week: 0.5 liters of solution per bush. This type of fertilization is done from the beginning of flowering to the beginning of wilting.
Toska cake, delicious poppy seeds and vanilla cream
- 6 egg whites
- a pinch of salt
- 180 gr sugar
- 80 gr flour
- 100 gr mac
- 3 tablespoons coconut
- a teaspoon of baking powder
- 6 yolks
- 180 gr caster sugar
- 250 ml of milk
- 3 tablespoons starch
- 200 gr soft butter
- vanilla essence or stick
- 200 gr milk chocolate
- 100 ml liquid cream
- 100 gr butter
- a spoonful of honey
Why is the resort called Mamaia?
The name of the town has an interesting story. It seems that her name came from that of a person of Tatar origin, namely Mamai. He was the one who owned a large area of land in the area at the end of the 19th century.
There is another variant that refers to the name of the resort. It is said that the daughter of a shepherd drowned in Lake Siutghiol. In the last moments, she would be heard shouting at her mother, whose name was Lia ("Mother Lia", "Mother Lia"), to save her.
TOP 9 The COOLEST Beaches in Romania this year!
The most beautiful beaches in Romania, where it is worth reaching. Seaside resorts for families, lovers and groups of friends. Perfect beaches for sunbathing.
The summer season is approaching, when the beautiful sea, the strong sun and the fine white sand become the basic pleasures for a beach holiday.
Lately, the Romanian coast does not yield to many other tourist resorts on the seafront either in terms of price-quality, beauty or atmosphere.
For those who choose the holiday destination in a resort on the Black Sea coast, we have completed a list of the best beaches in Romania, emphasizing the beach with the most perfect reputation, but also perfect seaside resorts for families with children.
Thus, you will be able to easily decide where to relax and where to sunbathe in Romania.
It is the most popular beach in Romania, but also the most expensive. Mamaia is a real attraction for both Romanians and tourists, due to the special beach. The tourist destination is located 5 km from the city of Constanța, calculates 8 km of fine sand and a gradual and smooth entrance to the sea.
Here not only the young, but also the older ones can find an oasis of relaxation and peace. It is a really comfortable place, where you can find signs about water quality signs, changing cabins, enough garbage bins, etc.
Even though the beach is very crowded, it remains one of the cleanest rest areas.
According to laboratory results of microbiological analyzes required by the European Union, the water in Mamaia resort has no bacteria, no germs and no traces of pollution.
Moreover, two of Mamaia's beaches received the Blue Flag honorary sign.
Olimpul is considered to be a continuation of Neptun resort, 8 km from Mangalia and 38 km from Constanța. It is considered a luxury resort and is as popular as Mamaia.
The high seashore offers a great view of the Black Sea, the water is clean and warm, and the beach is quite narrow to the south and wider, but undeveloped to the north, where nudists often gather.
Due to the impressive architecture of the hotels, the beautiful beach can be associated with the western resorts.
Being located between Constanța and Mangalia, far from the agglomeration of popular resorts, this beach is an extraordinary refuge. Even if it does not have a comfortable arrangement and quality services, family members often choose it for relaxation, sun and tan.
Tuzla este o plajă sălbatică din sudul litoralului românesc.
Turiștii se bucură aici de marea turcoaz, să ascund de grijile cotidiene, să relaxează pe deplin și savurează din libertate.
Încă o plajă de nisip foarte cunoscută, luxoasă și bine amenajată, localizată la 10 km distanță de Mangalia, între Olimp și Jupiter. Plaja de nisip are o lățime între 30 și 100 m, iar intrarea în mare este foarte lină.
Din acest motiv, Neptun este alegerea ideală a familiilor cu copii, dar și a celor care nu știu bine să înoate.
La nord de Năvodari este situată plaja Corbu. Este o destinație de vacanță un pic retrasă, găsită la intrarea în rezervația naturală a Deltei.
Perfectă pentru sporturi maritime, cum ar fi scufundările și kitesurfingul, destinația rămâne a fi una semi-turistică, cu un agrementul abia în curs de dezvoltare, fiind inclusă în topul celor mai frumoase plaje din lume.
Chiar dacă între timp a devenit una destul de comercială, această plajă mai poate fi numită “sălbatică”, pentru că în continuare este greu accesibilă.
Aflată în satul cu aceeași denumire, la 50 km de Tulcea, aici se poate ajunge doar cu barca din satul Jurilovca, deplasarea durând o oră.
Eforie Nord este una dintre destinațiile de vacanță preferate de români. Stațiunea este divizată în două tipuri de servicii: pe de o parte tratarea celor care suferă de reumatism, afecțiuni dermatologice sau nutriționale, datorită proprietăților terapeutice ale noroiului de la lacul Techirghiol, iar pe de altă parte distracție, plaje largi, restaurante cu bucate delicioase și peisaje deosebite.
Vama Veche este stațiunea tineretului, nonconformismului, toleranței, libertății și distracției. Chiar dacă plaja este foarte plăcută și curată, cu nisip fin și soare din belșug, cauza pentru care turiștii aleg această destinație este cu totul alta.
Vama Veche este celebră datorită plajelor de nudiști, cluburilor de rock și corturile unde dorm tinerii vara și întâlnesc apusul, motiv pentru care e considerat și cel mai ieftin loc de odihnă la plajă. În plus, aici se relaxează vară de vară comunitatea boemă de artiști, preferând acest loc ideal pentru haos în defavoarea altor stațiuni.
Plaja Costinești este renumită grație faptului că pe timpul verii aici se filmează diverse emisiuni televizate. Plaja aglomerată, cu nisip fin, se extinde pe 1 km, având o adâncime care variază în dependență de zonă.
Partea de sud a stațiunii are pretenții de zonă rezidențială, iar zona centrală și nordul sunt acelea care fac cheful. Agrementul este destul de dezvoltat aici, cu baruri, terase și hoteluri luxoase. Pe plajă sunt disponibile șezlonguri și umbrele. Cu toate acestea, stațiunea rămâne alegerea tinerilor cu posibilități reduse.
Dacă optați pentru o vacanță la marea din România, vă rămâne să decideți care plajă vi s-a părut cea mai bună pentru odihnă.
Cum arăta litoralul românesc pe vremuri?
În anii 1920, Constanța era unul dintre orașele cele mai vizitate din țară, fiindcă avea ieșire la Marea Neagră. Cum se deschidea sezonul estival, turiștii veneau la mare, în special, în stațiunea „Mamaia„, considerată perla litoralului românesc.
Regiunea era în continuă dezvoltare, iar turiștii începeau să descopere și lacul Techirghiol. Oamenii aflaseră despre proprietățile curative ale nămolului de la Techirghiol, iar, în fiecare an, mii de persoane veneau pentru a se trata de diferite boli, în special de oase. Turismul din jurul lacului se dezvoltă și apar două localități importante: Tekirghiol – Movilă, viitoare Carmen Silva (din 1929) și apoi Eforie Sud (din 1962).
Peisajul pitoresc face ca zona să se dezvolte rapid, iar aici să se ridice mai multe case și vile. Printre cei care aveau proprietăți, în regiune, se numără: Mihail Kogălniceanu, Ionel Teodoreanu, Cezar Petrescu, Mircea Eliade și actorul Constantin Tănase. Sezonul estival începea pe 15 mai și se încheia pe 1 octombrie.
Care a fost prima stațiune pe litoralul românesc?
Litoralul românesc a fost locuit încă din cele mai vechi timpuri datorită faptului că marea era o sursă bună de hrană. Cercetările arheologice au evidențiat existența obiectelor din cultura Hamangia (5200 de ani î. Hr.). Pe litoral au existat stâne românești de ciobani transhumanți încă din Evul mediu, însă adevărata colonizare a românilor a început abia după anul 1878. Eforie Sud este prima stațiune de pe litoralul românesc.
Eforie Sud a fost înființată de Ioan Movilă, un boier din părțile Moldovei, în anul 1899, atunci când s-a pus piatra de temelie a hotelului care purta tot numele boierului Movilă. Inițial, stațiunea a purtat numele de Băile Techirghiol-Movilă, mai apoi Băile Movilă sau Techirghiol-Movilă.