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Cheese Bars

Cheese Bars


To start, knead, sift the flour into a larger bowl and make a hole in the middle and add the yeast with the sugar with a little warm milk, leave for 15 minutes after which we start to knead, add salt, oil and the rest of the warm milk and soft butter .

Knead the dough well and leave it to rise for 1 hour. During this time we put the cheese on the grater with the large mesh.

When the dough has risen, put a sheet on the floured work table and cut with a knife the squares in which we put 2-3 tablespoons of grated cheese and fold {the roll} each square separately {as in the picture} we place them in the tray lined with baking paper , leave them for another 10 minutes and then, grease with beaten egg and the 2 tablespoons of milk, sprinkle sesame seeds and put in the preheated oven 180 degrees and leave for 25 minutes, until they brown nicely.


  • 70g almonds
  • 70g cashew nuts
  • 70g sunflower seeds
  • 70g pumpkin seeds
  • 3 tablespoons crushed cocoa beans
  • 30g goji
  • 40g chia seeds
  • 60g coconut flakes
  • 60g cocoa butter or coconut oil
  1. Almonds and cashews are hydrated for at least 4 hours.
  2. Drain the water and put in the robot together with all the seeds (sunflower, pumpkin, chia), grind them easily, without turning them into flour.
  3. Add goji, cocoa beans, coconut flakes, melted cocoa butter and grape syrup, mix all ingredients well (if the composition did not sticky, add melted cocoa butter)
  4. Spread the composition on a tray or on a food foil and put in the freezer for 30 minutes. After the countertop has hardened, it can be cut into bars.
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Dad Vlad gave up scheduling and started a bar business: "I work more, I have less money and more debt, but I have a sense of accomplishment that I never had." Republic of Entrepreneurs

How do you leave your well-paid job and start a business you know nothing about? To the bewilderment of his parents, but also of many acquaintances, Vlad Farcău gave up a middle management position in an IT company in Cluj, to dedicate himself to his own business with raw vegan bars, which he developed with his wife. sa, under the brand Tata Vlad. A simple and honest name, because Vlad is the father of two boys, and the business idea was somehow inspired by them.

When he decided to go on parental leave, Vlad only wanted to help his wife Ioana and take a break to clear his mind. But it was this break that gave them the respite to explore, among diapers and the price of many sleepless nights, the opportunity to turn their preoccupation with healthy eating into a business.

"I walked with Bogdan on the hills and through the forest, 3-4 hours every day. I kept him in a wearing system and he slept very well like that. Because I had more time and didn't think about work anymore, my mind started to fly to all kinds of businesses. I had made a list of 20-30 ideas and somewhere in the middle was the idea of ​​raw vegan bars. Then I went to a cooking class, where I even prepared some bars for dessert and then I told my friend who was accompanying me that I could make some better ones, and she said to me: 'Well, why? Don't you do that? 'That was the moment of click, then the idea was implanted ", says Vlad.

"I was pushed by the idea of ​​doing something new without thinking about all the consequences"

Vlad clung to the idea of ​​making bars, but when he thought a little further, he could not define a business process. But he took the first step and defined the criteria of the product: to be healthy, to be good and to have cocoa so that he can compete with chocolate. Then, for two months, he kept testing recipes and proportions of ingredients. He presented the result of the guests from the birthday of Dragoș, his eldest son, who were delighted, but still did not think that a business could be made from it. It happened in March 2018.

Although he received good initial feedback, he did not consider it relevant because it came from acquaintances. So he went to test his bars among his co-workers. And so came the first objective validation of the product. Some of them even offered to bring bars and put them in the company's vending machines. But that required a name and a package.

He chose to call his bars "Tata Vlad" because that's what Dragoș and the other fathers in the park called him, and it seemed to him that he defined him. He made the logo and the first version of the packaging himself, even though in high school he had been the only one with a grade of 9 in the drawing and had somehow been left with the idea that he was not very good at it.

"I started drawing at a time when Bogdan was sleeping badly and I was holding him next to me. I didn't necessarily have a strategy. I let myself be pushed by the idea of ​​doing something new. This is a characteristic of mine: I am quite determined when an idea comes to me and I go ahead without thinking about all the consequences. If I have a project, I can stay up until 5 in the morning and work. I find my energy in passion. And I knew there was something there, even if I couldn't define exactly what ", Vlad explains.

As for the packaging, things were a little more complicated. He wanted one that conveyed the idea that the product is homemade and, at the same time, environmentally friendly. He tested several variants, but in the end he had to compromise and use aluminum foil as the first layer, because it was the only one that offered optimal protection to the product.

But even more complicated was the decision not to return to work, at the end of the holidays, in the summer of 2019. But because his product had been well received and the demand for bars was growing, he resigned and, after a year and a half of trying and groping, "serious work" began.

"I choose with my heart, then I find a solution for things to happen"

In order to sell his products, Vlad started visiting various IT companies in Cluj, where he knew people from the time he was employed. He took some samples, bars and cash registers, and went from office to office. First he offered them for tasting, then for those who wanted them, for sale.

"They empathized with the idea that I was a programmer and I walked on this idea. This business model worked. It was important that people saw that I was Father Vlad. Slowly, they started ordering through the site, which is still under construction, but 80% of sales were direct. (.) I also had moments when I was disappointed because I intended to sell a certain number of bars and when it didn't happen, I took things very personally. (.) I also made many mistakes, but I'm glad I made them because otherwise I wouldn't get here. Honestly, if I had known how hard it was from the beginning, I would never have started. But, that's how I am, I choose with my heart and then I use my head to find a solution for things to happen ", confesses Vlad.

And because the pandemic and the period of restrictions in which his clients worked from home virtually canceled his business model, he really needed to quickly find a solution.

"I refused to give up the first serious battle"

"The first month was very difficult, especially since I hired the first person in January. We also appealed to the people we knew in companies and asked them to give us another email, some support groups were created on Facebook, and slowly we started to recover. I refused to agree to give up the first serious battle. I always wondered if we had done enough to continue, and that's how I found the resources to continue ", says Vlad.

But in order to continue and further develop his business, a major change was needed in terms of distribution. So Vlad began to look for partners to resell the bars, and this move meant another challenge, including the development of a pricing strategy, which he had not had before.

"I took my bars and started going to the shops. I didn't have a prepared speech or a pricing strategy, but I went for sincerity and openness. I told them I had never done this before and honestly asked them at what price I should give them the bar to reach an agreement. I was not discouraged that I hadn't done something. I always said to myself ‘I still don’t know how to do it’ ”, says Vlad.

And the fact that he found more collaborators, helped him not only to survive, but also to develop his business, especially since these partnerships now give him predictability. Currently, the B2B component of his business generates 60-70% of revenue, and the rest comes from online orders.

Vlad says that he will not return to the initial business model, direct sales, but that he will continue to target the end customer by attending various events and online. Otherwise, it wants to keep the quality of the products by keeping under control the expenses that increase with the income, and to reach as many cities in the country as possible. Until then, he is happy to dedicate himself to something he does from the heart and with a lot of passion.

"I have a more flexible schedule, but I work much harder, I am much more stressed, I have less money, more debt, but I have a sense of accomplishment that I have never had before. It's the first time in my life that I feel I deserve the money I work for. The fact that we make a product with our own hands, that we sell it and our customers appreciate it, gives you an extraordinary feeling. I liked being a programmer because I was doing super nice and important things, but now it's completely different. Now I like it because I do it from the heart, with passion. I don't even think about how hard it is. "

Business card. Subjective

What do you need to become an entrepreneur? A passion that you have the courage to turn into a business.

What do you need to become an entrepreneur in Romania? I don't know what it means to be an entrepreneur in another country, but I think the same rule applies everywhere: work, work and work again. And of course a lot of patience.

Was there a time when you wanted to give up? Yes. At first there were several such moments when I wondered what I was doing, why I was stressed. Now they are rarer, but there are still times when I am down. The first reaction is to go back to the rescue net, to my job. And I could take some part-time, but only to support this business. A good night's sleep usually helps. I don't make decisions when I'm tired. I'm sleeping or I'm going for a run. Many answers came to me while running.

What was the moment when you realized you were on the right track? Moments of feedback from customers and the fact that products are demanded and appreciated. This is an indicator that we are doing a good job and we must continue.

What is an entrepreneur? The successful entrepreneur is the character who has the power to fight his own demons and his own fears, and has the ability to rise from each other when he is knocked down by all sorts of unforeseen situations.

Business listing. Objective

Initial investment - 20,000 euros

Investment payback time - 3 years

Turnover 2020 - 280,000 lei

Profit 2020 - 24,000 lei

If SMEs are doing well, Romania is doing well. We thank SMEs for generating 50% of the turnover of Romanian companies. The Republic will take you in the coming months on a journey into the world of those who move Romania through initiative, courage and a lot of work.


Basque cheese

Sift the flour. The eggs are washed, disinfected and rinsed with cold water. The egg powder dissolves in about 750 ml of lukewarm water. The milk boils. The powdered milk is dissolved in 2 liters of lukewarm water and boiled. The gray is boiled in about 400 ml of water. The oil is heated to 35-40 ° C.

Preparation of mayonnaise

Mix the yeast with the sugar, dissolve in warm milk (35-40 ° C) and gradually add the flour. The mayonnaise is obtained, over which a little flour is sprinkled and it is left to ferment (leavened) at a temperature of 35-40 ° C, until it increases its volume 2-3 times.

Dough preparation

Eggs are mixed with salt and sugar, warm milk (35-40 ° C) and vanillin are added. A composition is obtained which is mixed with mayonnaise and kneaded with flour. After incorporating the entire amount of flour, gradually add the heated fat (35-40 ° C) and knead until completely incorporated. The kneading is considered finished when the dough comes off the walls of the vessel and air bubbles appear on the surface, after which it is left to rise in the covered vessel for 60-90 minutes. During fermentation, 1-2 refractions are performed, by inserting the edge of the dough inwards.

Preparation of the filling

Mix the cottage cheese with the eggs, semolina, sugar, lemon zest and vanillin until a uniform composition is obtained.

Modeling, baking

The dough is divided into 100 equal pieces that are shaped round on the oiled plate. Place in the greased pan, press in the middle with the meringue forming a hollow in the form of a "nest" in which about 48 g of filling is placed. Leave to rise for about 20 minutes, grease with egg on the surface and place in the oven. Bake at moderate temperature (180-220 ° C) and after baking and cooling can be served.


Instructions

For this recipe you need the following:

Put the sugar, salt and water in a pot and caramelize over medium heat. Add sunflower seeds, sesame, pumpkin and flax. They brown well until the whole mixture becomes liquid.

Put baking paper in a tray and grease it with oil all over the surface. Pour the mixture and spread to a thickness of about 5 mm.

Leave the cereal mixture to cool for 20 minutes (it does not have to harden very much), then cut into slices. The cereals are kept in an airtight box.


Similar recipes:

Brewed dough appetizer for beer

Homemade leavened beer appetizers, greased with egg white and sprinkled with salt and cumin

Croissants with sour cream and apricot jam

Croissants with sour cream and apricot jam prepared in the oven

Wholemeal flour sticks with nuts and.

Strudel with cottage cheese

Homemade strudel recipe with cottage cheese filling, lemon peel and vanilla


Oat sticks with seeds

Bars with oats and seeds are absolutely delicious and very filling, so you can consume them for breakfast or before workouts at the gym.

Ingredients for oat sticks with seeds

  • 80 g of oatmeal
  • 80 g pumpkin seeds
  • 40 g sunflower seeds
  • 35 g candied cranberries
  • 10 g sesame seeds
  • 5-7 tablespoons honey

How to prepare oat sticks with seeds

In a non-stick pan, fry the sesame seeds over medium heat and stir occasionally with a wooden spoon. Then remove the sesame seeds in a bowl and add the oatmeal to the frying pan. Fry the oatmeal for about 3 minutes, then add the sunflower and pumpkin seeds, cranberries, sesame seeds to the pan and leave the mixture on the fire for another 30 seconds. After you turn off the heat, add the honey over the ingredients in the pan and mix everything well.

Then line a tray with baking paper, and after the mixture has cooled slightly, spread it evenly in the tray, press it well with a spoon everywhere and cover it with a piece of baking paper. Place a few weights over the composition in the tray, such as cans, and then refrigerate the tray for 2-3 hours. After the composition has hardened, you can cut the oatmeal bars to the desired size and enjoy their extraordinary taste.


Protein bars with caramelized apple

When you are on the run and need a snack, you are often tempted to choose something tasty but not very healthy for you. We suggest you try our recipe without baking protein bars, rich in fiber. You can consume them for several days as a nutritious snack.

Ingredient:
  • 3 measures Formula 1 with flavors Apple
  • 120 g of oatmeal
  • 150 ml of almond milk
  • 30g dehydrated apple, finely chopped
Preparation method:

1. Place food foil in a tray or baking dish.

2. Put half of the oats in the blender and mix until smooth.

3. Then transfer the oats given through the blender and the Apple-flavored Formula 1 into a large bowl. Add milk and mix until a thick dough is obtained. Add the dehydrated apples and transfer the composition to the baking dish, pressing hard with a spatula.

4. Cover and refrigerate for 30 minutes or until hardened. Cut into 6 bars for serving.

Nutritional information per serving:

* Only when prepared according to the instructions on the label, our product offers all the nutritional benefits described on this label.


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