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Cake with poppy seeds, walnuts and shit

Cake with poppy seeds, walnuts and shit

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First we prepare the mayonnaise, the yeast with a teaspoon of sugar and 100 ml of warm milk, we mix it and let it rise for about 10-15 minutes. In a large bowl sift the flour and make a hole in the middle. Separately mix the eggs with the sugar, then pour them in the middle of the flour, add the mayonnaise and start to mix, pouring the warm milk, little by little. Heat the palm oil. because it is solid. Add the raisins over the dough and incorporate them, then the warm oil. Knead until you get a dough that doesn't stick to your hands. Continue kneading for about 30 minutes, then leave the dough to rise for about 2 hours.

Meanwhile, prepare the filling. Mix the egg white with a pinch of salt, but not to the consistency of the meringue, add the sugar, mix a little more, then add the walnuts, poppy seeds, cocoa and mix, finally add the chocolate sauce. Separately, cut the shit into small pieces. .

After the dough has risen, divide it into four equal parts. Then each part in two, spread each piece, put the filling and shit and form a roll that we twist, do the same with the second piece, then knit the two pieces. and we place them in the tray lined with baking paper. We do the same with the rest of the dough. We get 4 cakes, I made one spiral and I put it in the cake tray. We beat 2 eggs very well and grease each cake partly then sprinkle brown sugar and poppy seeds and let it rise for about 20 minutes.

They are put in the preheated oven, on medium heat for about 40 minutes, the toothpick test is done.

Cake with walnuts, shit and cocoa & # 8211 grandma's recipe

Every year, for Easter, I prepare the famous cake with walnuts, shit and cocoa. Every time, I strictly follow my grandmother's recipe, because that's the only way I manage to get the best cake.

Dough ingredients:

  • 1 kg of wheat flour, 50 gr of fresh yeast
  • 250 gr sugar, 400 ml warm milk
  • 3 sachets of vanilla sugar, 4 eggs
  • 150 ml of oil and 15 gr of salt

Ingredients for the filling:

Method of preparation:

The eggs we will use must be at room temperature, so it would be good to take them out of the fridge at least an hour before. We start to prepare the dough. Dissolve the yeast in 100 ml of milk. Add a teaspoon of sugar and mix well, then sprinkle a little flour and let the mayonnaise rise for 10 minutes.

In a large bowl, beat the 4 eggs, add the sugar and vanilla sugar. Mix well, then add the mayonnaise, pour the milk gradually and at the end add 500 gr of sifted flour. Mix until all the ingredients are incorporated, then add the remaining flour and 15 g of salt.

Knead the dough, and then pour the oil, gradually. Knead a little more until you get a smooth, elastic dough, then put it in a warm place, leavened, for about 45 minutes.

Now we can take care of the filling. We cut the shit into small pieces, and we put the walnut through the mincer and we mix it with the cocoa and the sugar. After the dough has risen enough, divide it into 4.

Transfer each piece of dough to the worktop, sprinkled with flour. Spread the first piece of dough into a rectangle and put 1/4 of the cocoa bowl and 1/4 of the shit bowl over it. Roll the dough into a roll. We proceed in the same way with the other pieces of dough.

At the end we knit the 4 rolls of dough, two by two. We put the two cakes obtained in 2 trays lined with baking paper and let them rise for about an hour and a half. Then put the two cakes in the preheated oven at 180 degrees and bake for about 20 minutes.

Then reduce the temperature to 170 degrees and let the cakes bake for another 25 minutes. When they are ready, take them out of the oven and leave them in the trays for another 5 minutes. Good appetite!

The technology of obtaining the product "Cake with walnuts and shit"

Cozonac is a product with a long history. In its simplest form it denotes a sweet baked dough made of flour sweetened with sugar or honey, mixed with eggs and often, but not necessarily, with milk and fat. Its characteristic is the porous texture, which is due to the loosening produced by the yeasts during the technological process.

The technology for preparing leavened dough is a complex of operations, which can be compressed or expanded depending on the method used: direct or indirect.

The ritual of baking cakes is one of the most pleasant moments related to the Holidays. Romanians have always been attached through myths and tradition to the simple and essential elements of life.

Cozonac is actually a compliment to wheat. Bread and all its forms symbolize in our ancient traditions an important sacrifice to the spirit of wheat.
That is why the preserved or modernized custom of baking cozonacs, although it has lost its ritual significance, is kept as a form of celebration. Romanian tradition says that if you have cake on the table it means that you are celebrating.

Co z onacul is a leavened dough product, which is sold by the kilogram and served as a dessert, cut into thin slices or for breakfast.

The use of yeast as a means of loosening imposes the following conditions on the dough:

- not to contain too much sugar and fat that would block the activity of yeast cells

- to have the capacity to retain within efficient limits a part of the formed gases (CO2) to print the desired porosity

- to be consistent to soft, with sufficient elasticity, to include a quantity of gas that stops the volume by 25-100%.

Another characteristic of these doughs is the fact that many eggs are used, correlated with the concomitant reduction of the addition of liquids (milk or water). The large addition of eggs and fats leads to soft doughs. For this reason, it is recommended that these doughs rise only in proportion of 3/4.

The cake with walnuts and shit is a special product from leavened dough, obtained from: flour, water, yeast, salt, sugar, fats, milk, eggs, flavors, nuts, shit, etc.

The cake with walnuts and shit is based on dough in combination with the filling of walnuts and shit, which increases the nutritional value of the cake. The high content of flour and fats, give the cake a slower digestibility and use according to the energy needs of the consumer's body.



Eggs Salt Salt Milk Flour Yeast Flavors Fats Filling

Preparation of raw and auxiliary materials Preparation

Dosing of raw and auxiliary materials

(eggs, salt) May ferment

Adding the subject Division

Heating (27 - 30 C) Predospire



Manufacturing recipe for 10 kg of product

Raw and auxiliary materials


To make the product you need a series of raw materials and materials that have the following functions:

- sources of nutrients (carbohydrates, lipids, proteins, vitamins, enzymes, etc.)

- the auxiliary raw materials have the role of imprinting on the finished product a series of sensory characteristics, such as aroma, color, product structure, surface condition, etc.

Wheat flour is the basic raw material used to make the product, having the following features:

- smell and taste the flours must be pleasant and specific, without foreign smells and tastes or without mineral impurities

- the color of the flour directly influencing the color of the product, it is recommended to check it before being used in its realization

- the acidity and humidity must be specific to the standardized quality conditions for the respective type of flour.

The sugar it is presented in powder form (flour sugar) and in small crystals (caster sugar).

Good quality sugar is white, has no foreign taste and smell, is soluble in water and forms colorless, clear and sediment-free solutions. In order to be stored, the sugar must be dry, non-sticky and free of impurities.

Food fats are raw materials that contribute to the fragility and improvement of the taste of the finished product. Animal and vegetable fats can be used. Due to economic factors and their implications on the health of consumers, animal fats were gradually abandoned, being preferred today especially those of vegetable origin, by which they mean oil and margarine.

eggs used as an addition to the dough to improve the nutritional value and color of the product, which acquires a yellow hue in the core.

The milk it is used to improve the nutritional value, taste and aroma of the product. Milk can be liquid, pasteurized, concentrated by evaporating some of the water, or powdered milk.

yeast it must be fresh, so as not to affect the leavening time of the dough.

Flavoring materials are ingredients that are used to give pleasant, appetizing smells and tastes.

The salt has an important role in making the dough. The overall quality of the product is improved by adding a small amount of salt.

Shit it is used to give a pleasant appearance and taste. It is prepared by cutting into smaller pieces.

Walnut kernel It is very rich in fats and proteins, and the minerals and vitamins in group B contained recommend it as a complex food.

The walnut kernel is chosen from impurities and ground so that it can be incorporated into the filling.

The technology for preparing leavened dough is a complex of operations, which can be compressed or expanded depending on the method used: direct or indirect.

Direct method involves the concomitant mixing of all the components provided in the recipe, through fermentation. For the preparation of preparations with high porosity, it is necessary to use a larger amount of yeast compared to the same product prepared in the same quantity, but by the indirect method.

It has the advantage that it shortens the technological process, but also the disadvantage that it requires an extra amount of yeast, imprinting on the preparation a more accentuated smell and taste of alcohol and lower porosity.


Indirect method is the most used in pastry and involves a larger number of operations, performed in the order indicated and involves several operations:

Kneading maya: the sugar is dissolved in warm milk and combined with the yeast fluidized with sugar, until homogenous. Add the flour, continuing the homogenization until obtaining a low-consistency dough (which creates a favorable environment for the rapid development of the yeasts, in view of the dough fermentation process).

Mayan fermentation: the obtained mayonnaise is sprinkled with flour on the surface and left to ferment, at a temperature of 27-30 C, until it increases in volume.

After fermenting for about 2 hours, when the acidity reaches 3-4 degrees, and when lightly pressed, the surface is left a little lower and then slowly returns, the mayo is considered matured and the dough is prepared.

Soda preparation: eggs are mixed with salt to fix the dye pigment. Let stand 10-15 minutes.

Add sugar, flavors, thin with milk and heat to C.

Kneading the dough : fermented mayonnaise is mixed with soda until smooth. The flour is then gradually incorporated, continuing the manual or mechanized kneading (agitator) until the dough is homogenous.

Gradually add the oil (margarine) brought to a temperature of C, continuing to knead for 12-30 minutes.

Add the beaten egg whites with some of the sugar provided in the recipe, to give it a higher porosity.

Stir it is done with the help mixer(Annex 1) used to homogenize and knead the dough for the cake.

Operating mode: trolley vat 1 is coupled to the mixer on the pedestal for fixing the vat 6. The vat is fixed with an obstacle 3. Using the lever 5 the kneading arm 4 is lowered and the dough components are mixed due to the complex movement of the kneading arm, which rotates in around its own axis, but also inside the tank, and the movement of the tank in a horizontal plane.

After the end of the kneading, the drive system 2 is disconnected, the mixing arm is lifted and the dough tank is unlocked and transported by pushing in the fermentation room.

Dough fermentation: is made at C Fermentation ensures the porosity of the dough and the improvement of the taste.

After about 35 minutes, the dough is refracted and further subjected to fermentation for 15-30 minutes, until it loosens well and the acidity reaches 2.5-3.5 degrees.

Filling: the ground walnuts are mixed with the sugar, powdered milk, essences and water, accompanied by the shit cut into pieces.

Dough processing it takes place after the fermentation has entered the final stage and the dough has increased its volume 2-3 times.

First, the dough is divided into pieces of mass corresponding to the weight of the finished product. Each piece thus obtained is shaped in the form of a rectangular sheet over which the filling is spread. Roll it into a stick and place it with your wrist down in the tray. The ratio between dough and filling is: 70% dough and 30% filling.

In all processing operations, so that the dough does not stick to the hands or the work table, oil is used, and the baking forms are greased, lined on the bottom with parchment paper.

The dough forms are passed to the final leavening for 40-50 minutes. The final fermentation (fermentation) is done in the leavener, having as basic purpose, the loosening of the dough pieces by the accumulation of carbon dioxide resulting from the alcoholic fermentation produced by the yeasts.

The mobile host (Annex 2) consists of a metal frame lined with planks or plywood, provided in front with a roll of cloth that is pulled after filling with dough. The cabinet has detachable boards inside (panacoades), and for handling it is provided with four wheels, two for movement and two for guidance.

Operating mode: The dough pieces are placed in the leavener with the wrist down at a distance of 4-5 cm between them in order to avoid sticking after the increase in volume, the placement being made starting with the bottom panacode. The order of placement is also the order to remove the leavening pieces after leavening, to be placed in the oven. This type of leavener has 16 panacodes, mounted two by eight in rows, placing for leavening on each panacode a variable number of pieces of dough, depending on their shape. The mobile cabinets are kept in the work spaces or are introduced in fermentation chambers that can be provided with air conditioning devices.

After leavening, the cozonacs are greased with egg and sprinkled with caster sugar.

cooking it is made for 45-50 minutes in pastry ovens, at a temperature of 200-220 C.

cooking it is done with the help tunnel type oven with electric heating (Annex 3).

Operating mode: adjust the thermostat to the desired operating temperature. By this, automatically, when the oven reaches the desired temperature, the current is interrupted, the contact being restored when the temperature drops one degree below the desired temperature. Due to the fact that the oven is very well insulated, practically, the electricity consumption is very low. For this reason, it is recommended that the oven doors be opened for a very short time, when introducing new products for baking.

This type of oven has specific heating of the hearth with the help of electric heating elements mounted on the width of the baking chamber at the top and bottom of the hearth.

Analogous to the flue gas heating channels from the tunnel kiln, the electric heating elements are distributed on baking areas according to the technological needs of the baking process. The electrically heated tunnel oven has a metal housing and thermal insulation.

After baking, the cozonacs are removed from the trays and left to cool for at least one hour.

Cooling it is made on wooden grills in rooms with a temperature of 18 C, aiming to ensure a temperature that allows the consumption of the product and the exact establishment of the weight.

packing the product is made manually or mechanized, the latter process requiring special machines, which eliminate the large volume of work required for packaging. For better preservation, it is recommended to pack in waxed or parchment paper.

storage it is made in clean, dry warehouses, protected from moisture, foreign odors and with a temperature of 18 C.

Recipes from readers: Cozonac with walnuts and poppies - Brînduşa Aluculesei

Ingredients: For the dough: 1 kg wheat flour, 60 g fresh Pakmaya yeast, 500 ml boiled sweet milk, a pinch of salt, 3 egg yolks, 5 tablespoons sugar, 1 sachet of saffron, 3-4 sachets vanilla sugar pakmaya, peel from an orange, 100 ml oil, 100 g butter.

For composition 1: a bowl of ground walnut kernels, 2 eggs, 250 g shit, a rum essence, half an envelope of Pakmaya cocoa, 400 g rose jam.

For composition no.2: 400 g poppy seeds, 2 eggs, 250 g shit, a vanilla essence, half a packet of pakmaya cocoa, 400 g rose jam.
For the cozonacs: an egg, a teaspoon of sugar, a tablespoon of honey, a tablespoon of poppy seeds.


Sift wheat flour into a bowl and over the flour add the quenched yeast in the heated sweet milk in which we have the saffron, sugar, vanilla sugar and salt. Add the yolks, butter, grated orange peel through the small grater over the flour and knead a dough not too hard, at the end we will add a little oil and knead for about 15 minutes. Then cover the bowl with a towel and let it rise.

We prepare the composition 1: mix the ground walnut with the rose jam, eggs, essence and cocoa and mix well.
Prepare composition 2: mix the poppy seeds with the sweetness of roses, eggs, cocoa and essence and mix well.
When the dough is risen, divide it into four equal pieces from which we will prepare two cakes.

Spread a sheet of a piece of dough and put over it half of the composition with walnuts and roll it. Then we spread another piece of dough and put over it half of the poppy composition and roll it, then knit in two and put the cake in the tray in which we put baking paper greased with a little oil.

We will do the same with the second cake, after which we will grease them with the brush with beaten egg with sugar, sprinkle with poppy seeds and put the trays in the preheated oven for about an hour. When the cakes are baked, take them out of the oven and grease them with honey.
Good appetite!

Cozonac with Walnut and Shit

Hello my dears! Today I thought of presenting you my recipe for Cozonac with Walnut and Shit, one of the most appreciated recipes, both by my family and by friends and relatives. I write it because I noticed that nowadays dozens of assortments of cakes have appeared on the market and many prefer to buy instead of making them. Unfortunately, those cakes are nothing but a sweet bread without milk or real eggs. Even more worrying is the fact that they have a shelf life of several months, which calls into question the quality of the cake.

Homemade cake is not difficult to make and requires only a little time, patience and of course a lot of love. First of all I want to tell you that all the ingredients must be of good quality (you know the word "good chicken, good comes out"). Usually I use country products (I mean eggs, milk). I prepare them all in the evening, and I recommend the kitchen where they will be prepared to be warm and free from cold air currents. Over time I have experimented with several recipes, but the best and most successful is this one.


This fluffy nut cake recipe is characterized by the fact that it really offers you the secrets of a tasty and fluffy cake, which does not harden the next day but keeps its fluffy consistency. You will not feel like other cakes, after you prepare this cake recipe :) Here is how to prepare the best cakes:
COZONAC RECIPES. 1. Let's start with the cake dough: Even if the flour is of good quality and you think it is very fine, it must still be sifted 3 times, in order to aerate. Don't skip this step because it's important. Leave the sifted flour in a bowl and go to point 2.
2. Heat in a bowl, the milk mixed with caster sugar and vanilla sugar, until they dissolve.
3. Dissolve the fresh yeast in a few tablespoons of this milk (warm, not hot), then place it over the flour you sifted earlier and sprinkle a little flour on top of it, without stirring. Leave the bowl somewhere warm, until cracks appear in the place where you sprinkled the flour over the yeast.
4. Mix in a smaller bowl, the yolks with the salt and grated peel of a lemon and add them to the bowl with flour and yeast and then add the remaining milk.
5. Mix the whole composition using a wooden spoon.
6. Knead the dough, a very important process, which must take at least 30 minutes. Prepare a mixture of soft butter (melted) and oil and grease your hands well, so that the dough does not stick to your hands. Even if it sticks, avoid dusting your hands with flour because it can be incorporated into the dough you knead, forming lumps. The dough must be kneaded continuously, in all ways and directions, twisted, beaten with the palms, slammed into the bowl, without breaks. Grease your hands frequently with the mixture of butter and oil, while kneading the cakes, so that the dough absorbs the entire amount of this mixture, but without adding it directly to the dough.
7. After you have kneaded the dough well, let it rise for 90 minutes, somewhere in a warm place.

COZONAC RECIPES. 8. Preparation of the filling: Mix the egg whites with the sugar until they become foam then add the finely chopped walnuts, cocoa, rum essence and grated lemon peel, mixing the whole composition with a spoon.
9. Continue with the dough. Divide the dough into four equal parts, forming four dough balls.
10. Grease the table or top with oil and spread each ball of dough until you get 4 sheets of approx. 1.5 cm thick then, over each of these sheets, spread the filling with nuts and cocoa.
11. Roll each sheet and knit two rolls, thus obtaining 2 braided cakes.
12. Line the trays with baking paper greased with butter, place the cakes in them and leave them somewhere warm until they almost double in volume (about 60 minutes).
13. Before putting the cakes in the oven, grease them with egg yolk mixed with a little milk and then sprinkle a little sugar on them.
14. Bake them in the preheated oven at 180 degrees, for approx. 45 minutes. You can try the cakes with a toothpick. Do not open the oven door for the first 30 minutes.
15. Optional: after half an hour, you can cover them with an aluminum foil, so that they do not brown too much.
16. After they are baked and you take them out of the oven, take them out of the paper trays, cover them with a kitchen towel and leave them for 20 minutes, after which you can serve them.

Quantities for a cake of about 1 kg

  • 2 yolks
  • 400 g flour
  • 30 g butter
  • 50 ml oil
  • 75 ml milk
  • 20 g of yeast
  • Peel a lemon
  • A pinch of salt
  • 100 g sugar
  • First filling:
  • 100 g mac
  • 100 ml of milk
  • 50 g sugar
  • The second filling:
  • 100 g walnuts
  • 50 g sugar
  • 2 tablespoons milk
  • For anointed:
  • a yolk
  • 2 tablespoons milk.

How to prepare fluffy Cozonac with walnuts and poppy seeds, family recipe

Dough preparation. Lightly heat the milk and dissolve the yeast in it. I leave it like this for 5 minutes. (Attention! It is heated only to have a temperature approximately that of the room no more because the yeast will be scalded and the dough will not rise).

During this time, sift the flour very well, in order to obtain a light and fluffy dough.

Add the yolks, lemon peel, sugar and butter.

Mix well and then gradually pour the milk over the composition until everything is incorporated.

At the end I add the oil and salt. I knead this dough by hand, and this process takes about 10-15 minutes.

Cover the dough with cling film and leave to rise for about 2 hours.


to shorten the fermentation time, the dough can be put in the oven at 25 degrees Celsius.

Poppy cream: put the milk with the sugar on the fire. When the sugar has dissolved, add the poppy seeds and leave it on the fire for another 5 minutes, stirring so that it does not stick to the bowl when it thickens.

Neck cream: ground walnuts to mix with sugar and milk.

The dough is divided into 2. One part is filled with poppy seeds and the other with walnuts.

Roll and place in the tray. I don't line the tray with anything, just baking paper.

Leave to rise in the pan for about 30 minutes then add the egg. I baked it at 180 degrees Celsius for 40 minutes. In the picture it is cut when it was still warm.

Ingredients for the nut cake recipe

From these quantities come 4 smaller fluffy cakes or 2 XXL version

  • 1 kg of 000 white flour
  • about 400 ml of milk
  • 200 g butter (my mother replaced the butter with 150 ml of oil and I thought it was much fluffier in this version)
  • 8 eggs
  • 250 g sugar
  • 50 g of yeast
  • 2 teaspoons rum essence
  • 2 tablespoons grated lemon peel, orange
  • 1 teaspoon grated salt
  • 2 sachets of vanilla sugar

For the filling of cakes:

  • 350g walnut kernels
  • 4 egg whites
  • 150g sugar
  • 1 teaspoon free of rum
  • or you can put cocoa, raisins, poppy seeds, shit

Walnut Cake Recipes

The composition of the dough but also of the filling. Fluffy cake with nuts fluffy cake with walnuts and cocoa without kneading cake with nuts and shit. After the cake dough has doubled in volume, turn it over on the work surface greased with a thin film of oil, shape it into a rectangle and divide it into two equal parts if you make two cakes or leave it in one piece if you make only one .

Fluffy Cakes With Walnut Traditional Recipe Colored Plate

Cake With The Most Tasty And Fluffy Walnut Possible Video Laura Laurențiu

Walnut Cozonac Recipe For Mihaela

Pin On Sweets

Fluffy Cake With Cream And Walnut Traditional Recipe

Fluffy Cozonac Simple Recipe With Shit And Walnut Cozonaci Traditional Urban Flavors

I have photos on Facebook with the 3 cakes.

Walnut cake recipes. The recipe is simple but you have to follow some basic rules for the success of the cakes. The source of this recipe is the culinary blog world of dishes. 30 01 2013 at 9 56 am. All ingredients must be at room temperature eggs to be fresh I had country eggs milk and butter to be high in fat and flour and yeast of good quality and kept in.

I agree with the dough recipe but I know from my mother who is almost 80 years old that if the cake is with nut then she has nothing to look for cocoa and shit in the filling this is a cake with cocoa nut and shit. I searched and read kinds of recipes for cakes filled with walnuts and I chose your recipe in a final thank you. My dear, I am glad with all my heart that they succeeded. Fluffy cake with modeling walnut filling.

Of course not. 10 recipes with strawberries how to make chocolate chips at home 15 recipes with tuna. Whether we are talking about Moldovan cake with chocolate nut or shit, this is a real delicacy that you will have to eat since the resurrection of the lord. Here you can find more cake recipes.

I made two cakes and baked them in two. Along with eggs and Easter, cozonac is a food that cannot be missing from the Romanians' Easter meal. Bake for 45 minutes. I made a very simple and creamy flavored walnut filling by mixing ground walnuts with sugar and apricot jam passed through a sieve.

This type of cake can be added to the filling and shit according to your preferences. Walnut cake 41 recipes. The walnut cake is served hot or cold as a dessert. Maybe you're interested too.

Walnut cake is one of the most loved and appreciated cake recipes. Grease the cozonacs with an egg yolk mixed with a small amount of milk and put them in the oven heated to 180 degrees c or at the iv stage. Simple with raisins with walnuts and poppy seeds with chocolate shit or candied fruit, etc. Petitchef offers you the possibility to plan the menu by day.

Check the cozonacs with a barbecue stick or a toothpick. Remove, sprinkle with a little water and put on them 2 3 kitchen towels, preferably made of cotton and leave to cool. 15 cake recipes for the holidays tips and tricks for successful cakes 15 cake recipes for the holidays christmas easter. Extra tasty came out.

The recipe for this fluffy walnut cake differs from the ones made so far in several aspects. Cake recipe with walnuts and raisins.

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