(RO) Biscuit “salami”

We suggest you a recipe for "Biscuit salami" prepared by the students in grade 4D and their teacher, Mrs. Irina Aldea. Remember! It is easy to make, there is no baking required, but you do need to keep the sausage for three or four hours in the fridge! Enjoy! You might also want to try one of the recipes made by the students in grade 2C.

 Biscuit “salami” (Rum and chocolate biscuit roll)

This is a very common dessert in Romania and it has many variations throughout the country. You can basically enrich the recipe by adding Turkish delight, raisins, nuts, almonds, coconut flakes, whatever you feel might work well with the rum-chocolate biscuit base of the dessert.

The recipe presented here is pretty basic and it’s really easy to make.

Ingredients:

This is what you need for approximately 5 rolls (each roll would be 3cm/1.2 inches in diameter and 30cm/12 inches long) - of course, you can make them any size you want:

800g/1.8 lbs normal (sweet) biscuits

350ml/10 oz. milk (preferably 3.5% milk)

10 spoons of sugar

220g butter/0.5 lbs margarine

8 spoon-fulls of cocoa

100g/0.3 lbs coconut flakes

rum flavour (as much as you prefer) – you can also add some vanilla flavor

cellophane wrap for rolling the dessert

 Preparation (30 minutes):

1.      Crumble the biscuits into a powder. It doesn’t have to be perfect, it can also have bigger bits and biscuit crumbles – but it mostly has to be powdered down in order to be able to form a paste with the syrup you’ll cook next. You can do it by hand or you can also use a coffee grinder.

          2.      The syrup is made out of the sugar, cocoa and milk that you heat up in a pot. You slowly heat the    mixture, stirring carefully until the sugar melts.

3.      Next, you leave the syrup to cool off for a bit and add the butter. It should melt nicely in the warm syrup mixture. If it doesn’t, heat the pot just a bit and you’ll see the butter will start to melt.

4.      After the mixture has cooled down a bit, add the rum and vanilla flavor in the syrup, stir it well and pour over the biscuit powder.

5.       Mix it well until it all becomes a cocoa-coloured mixture.  * if you prefer you could also add raisins, almonds, nuts, and other extras that you might like to have in the roll.

 

6.      The dessert is ready, you only need to roll it up nicely and keep it in the fridge for about 6 hours before serving.  Cooling in the fridge will allow the butter to thicken the mixture and coagulate it nicely. For rolling the dessert you have to use cellophane wrap. Take out a rectangular piece, as large as you would want your roll to be. Put some coconut flakes on it and then put the biscuit mixture shaping it nicely into a roll. Then roll the cellophane wrap so that the biscuit roll is all covered in coconut flakes, fold it up and shape it into the circular form you desire and then store it in the fridge.

It’s easy to make and is absolutely divine, especially if served with a cup of milk! 

Saucissons au chocolat

 C’est un dessert très connu en Roumanie et a beaucoup de versions : si vous voulez ; vous pouvez enrichir la recette en ajoutant des fruits secs mélangés ( des noix, des pistaches, des amandes, etc.)

Ingrédients:

800g/1.8 lbs biscuits secs (de petits beurres ou sablés)

350ml/10 oz. lait

10 cuillers à soupe de sucre

220g beurre/0.5 lbs margarine

8 cuillers à thé de cacao

100g/0.3 lbs noix de coco

rhum

feuille de cellophane ou film alimentaire

Préparation : 30 minutes. 

Réfrigération : 6 heures.

1- Brisez les biscuits secs en petits morceaux et hachez grossièrement les fruits secs. 

2- Mettez le sucre, le cacao et le lait dans une casserole. Faites fondre le tout à feu doux. Mélangez à la spatula. Laissez tiédir hors du feu; puis incorporez le beurre. Si le beurre ne fond pas, réchauffez la casserole. 

3- Laissez tiédir hors du feu, ajoutez le rhum et versez sur les biscuits. Ajoutez-y les fruits secs.
Mélangez bien. Divisez la préparation en cinq en la répartissant sur 5 films alimentaires ou feuiles de cellophane.

4- Roulez ensuite chaque film en forme de saucisson (environ 30 cm de long). Nouez les extrémités puis emballez une nouvelle fois dans un film alimentaire. Placez au réfrigérateur pendant 6 heures minimum.

5- Sortez les saucissons, puis roulez-les pour leur donner une forme régulière. Retirez le film plastique et roulez les saucissons dans la noix de coco. 

6- Au moment de servir, coupez en rondelles de 1/2 cm d'épaisseur. Il vous faudra ensuite le conserver au réfrigérateur et le manger dans les 2 à 3 jours.