Peste marinat / Marinated fish

Reteta asta imi aduce aminte de anii de facultate, cand stateam la camin si mama unei colege de camera ii trimitea mai mereu borcanele minune cu peste marinat. Prima oara cand am vazut am zis ca sunt niste montrii hidosi si clar nu trebuie sa gust din ei, sub nici o forma. Gustul insa, nu poate fi inlocuit si va spun ca o sa va placa rezultatul. Pt reteta asta se incepe cu bagarea cozii in balta, daca nu aveti cum bagati mana in portofel si cumparati peste.

Avem nevoie de:

  • 4 pesti, macrou
  • cam 4 linguri de faina
  • 2 linguri de sare
  • o cana cu otet
  • 4 cani de apa
  • 5, 6 foi de dafin
  • piper boabe

Se incepe prin curatarea pestelui de intestine, si se taie in cate 3 parti. Il lasam sa se scurga de apa dupa ce l-am spalat bine si il dam prin faina inainte de a-l pune la prajit in tigaie.

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Il lasam sa se prajeasca si pe o parte si pe alta:

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Dupa ce se prajeste, il lasam pe farfurie sa se odihneasca.

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Dupa ce s-a odihnit punem intr-o oala apa, otetul ( de Mizil, cum recomanda tati si la muraturi), sarea, foile de dafin si piperul si asezam bucatile de peste prajit in borcane

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Dupa ce zeama de marinat sa semne de fierbere, o lasam sa iasa aburul din ea si o turnam peste pestele din borcan cat mai e fierbinte si punem capacul. Vor arata ca niste monstruleti la marinat, dar nu va speriati, gustul va indeparta imaginea din memoria si celui mai sceptic degustator:

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Se serveste rece, dupa macar 24 de ore de stat la marinat. Si e numai bun acum in post cand e dezlegare la peste.

Pofta mare!

English version:

This recipe reminds me of years of college, when I staid in the students dorms, and the mother of one of my roommates used to sent her very often these great jars with marinated fish. The first time I saw it I said it’s assembling some hideous monsters and clearly doesn’t worth tasting them any way. The taste, however, can’t be replaced with anything else and I’ll say that you will like the result as much as I did. This recipe begins with carefully placing a tail in the pond, if you don’t have any, stick your hand into the wallet and buy the fish.

We need:

4 fish, mackerel
about 4 tablespoons of flour
2 tablespoons of salt
a cup of vinegar
4 cups of water
5, 6 bay leaves
pepper

It begins by cleaning the intestines of the fish, and cut them into 3 parts each. Leave it to drain the water after a good wash and give it well a good turn int the flour before putting in pan to fry. Let them fry well on each side. After frying, leave them on a plate to rest.
After they have rested put in a bowl the water, vinegar (as recommended by my father on the pickles recipe I used the same vinegar), salt, bay leaves and pepper and the put it on the stove to boil then place the fried fish pieces in jars. After the juice for the marinade shows boiling signs, let the steam evaporate and pour it in the jars and add the lid over fish. It will look like monsters set to marinate, but don’t worry, the taste will remove the image from any memory including from the most skeptical taster.

Enjoy!

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Lapte de pasare / Poultry milk

Da, da, vedeti bine ce scrie acolo, lapte de pasare. Va marturisesc cu sinceritate ca prima oara cand am auzit de acest desert am fost mai mult decat intrigata, pt ca nu imi puteam imagina ce vrea sa insemne lapte de pasare. Fiind crescuta la tara de mica, printre gaini, porci, rate, curcani, vaci si alte animale, aveam o idee destul de clara si bine definita in mintea mea asupra bunatatilor pe care le luam de la fiecare animal in parte. Orice copil de 3 ani stie ca de la vaca luam lapticul, de la gaina oul, de la porc luam carnea si tot asa. Mami mi-a explicat apoi ca este de fapt un desert mai deosebit, care se face din oua si lapte, si din cauza asta se numeste asa. Rasfoind ieri pe net zeci de site-uri de retete am dat peste reteta aceasta si am zis ca n-are cum sa-mi scape.

Am ajuns acasa, am luat cina cu domnul sotu’, si i-am zis, ma duc la bucatarie sa fac ceva special.

Pt cam 3 portii ( initial voiam doar 2, dau au iesit 3 ) avem nevoie de:

  • 3 oua
  • 500 ml lapte dulce
  • esenta de vanilie, sau portocala, sau ce vreti voi
  • o lingura cu varf de faina
  • un plic de zahar vaniliat
  • cam 4 sau 5 linguri de zahar

Se incepe prin separarea galbenusului de albus. Albusul il batem bine cu mixerul pana se face o spuma faina care are si putin sclipici in ea, seamana cu zapada, si se potriveste de minune cu sarbatorile ce vor veni curand:

Apoi punem laptele pe foc cu zaharul, si il lasam sa se incalzeasca bine, asa se va topi si zaharul. Cand da semne ca vrea sa fiarba luam cu o lingura gogosele din albusul batut si le punem in lapte sa fiarba cam 1 minut fiecare, actiunea seamana mult cu prajitul gogosilor in baie de ulei

Veti vedea ca in timp ce ele fierb, laptele se va umfla, asadar aveti grija mare sa fie focul dat mic si mai suflati peste el. Eu le-am si intors pe cealalta parte ca sa fie fierte bine

Si repetati procedura pana fierbeti tot albusul batut spuma. Dupa ce terminati le lasati la odihna intr-o farfurie, for avea consisenta placuta, aerata si putin gelatinoasa, cum sunt biscuitii cu crema de marshmallow

In timp ce minunile astea mici se odihnesc, bateti bine galbenusul, puneti esenta peste laptele fiert si apoi si galbenusul si lingura de faina, amestecati bine pana faceti o budinca de casa frumos parfumata. La cartea de bucate scrie ca aceasta crema seamana cu o budinca insa eu am frecat dinainte galbenusul cu faina si l-am turnat pe tot o data si a iesit o budinca cu parti mai mici de galbenus fiert, ca niste taitei, in cazul meu, smecheria asta a dat mai multa savoare si importanta gogosii de albus, din farfurie

Pofta mare!

English version:

Yeah, yeah, well what you see it’s exactly what I wrote, meaning poultry milk. Honestly I must confess that the first time I heard of this dessert I was more than intrigued, for I could not imagine what does that poultry milk really means. Being raised at the country side, my grandma was raising chickens, pigs, ducks, turkeys, cows and other animals, and I had a pretty clear idea in my mind and very well defined on the goods you take from each animal. Any 3 year old child knows that the cow gives us the milk, the chicken gives us the egg, the meat from the pigs and so on. Then Mommy told that this is actually a great dessert that is made from eggs and milk, and that’s way they called poultry milk. Browsing the net the other day from  dozens of recipes sites I came across this recipe and I thought there’s no way I’m not making it at home.

I got home, I had dinner with Mr. Husband, and I said, I am going to the kitchen to do something special for desert.

For about 3 servings (initially just wanted 2 give emerged 3) we need:

3 eggs
500 ml fresh milk
vanilla, or orange, or what you want for flavor
heaped spoon of flour
a bag of vanilla sugar
about 4 or 5 tablespoons of sugar

It begins by separating egg whites. Whites are the beaten well with mixer; it will turn into a nice aery foam that has a bit of glitter in it, looks like snow. Then we heat the milk with the sugar and leave it to heat well, so it melts and sugar. When you see the milk starts to boil you to take with a spoon a donuts size ball from the whites and put them into the milk to boil about 1 minute each, the action is much like frying something in oil bath. You will see that while they boil the milk will swell, so make sure the fire on the stove is at a lower pressure and blow over the milk as well. I also turned them on the other side and they would cooked well.
Boil and repeat the procedure until all whites get stiff. Once done they have to rest on a plate and they will have the consistency very airy and slightly gelatinous, such as  marshmallow cream.While these small wonders are resting, beat well the remaining yolks, add them over the boiled milk along with the  spoon of flour, stir well to make a nice homemade pudding, with vanilla perfume.

In the cookbook they said it looks like a cream pudding but I rubbed yolk with the flour before pouring it in the milk and my pudding had smaller yolk parts, like noodles, a trick that  gave more flavor and importance the the whites cocoon on my plate.

Enjoy!

Muraturi asortate / Pickles

Sa nu credeti ca am inebunit de tot; nici chiar asa, dar sincer nu cred ca mai am mult pana acolo. O sa ziceti probabil ca n-am avut alta treaba decat sa postez muraturi, acum la inceput de iarna, cand orice om normal le pune de toamna. Ei bine si noi tot din toamna le-am pus la murat, insa scopul glorios al acetui post este pt cei care nu au avut timp sau  nu au vrut sa puna muraturi din toamna, insa, pt o cantitate mica, de cateva borcane, merge si acum, sa pui muraturi ca sa ai de Craciun ingrediente pt o salata de beuf sau ca si garnitura la o friptura faina si rumenita de porc.

Reteta asta este a tatalui meu, o foloseste de cativa ani buni si mereu are incredere in ea. E adevarat ca s-a intamplat ca rezultatul final sa nu fie intotdeauna cel mai bun insa dupa cercetari aprofundate, tatal meu a descoperit ca nu reteta e de vina ci mai degraba starea legumelor folosite sau a otetului.

Pt aproximativ 4 borcane de 800gr de muraturi aveti nevoie de:

  • circa 2- 2,5 kg de legume de aproape orice fel: castraveti, conopida, varza alba, varza rosie, morcov, gogosari
  • 350 ml de otet ( tati foloseste numai otet de Mizil ca zice ca e cel mai bun)
  • o cantitate  de apa de 4 ori cat cea de otet, chiar daca folositi mai putin sau mai mult otet, cantitatea de apa trebuie sa fie mereu de 4 ori cat cea de otet
  • cam 100- 150 gr de sare grunjoasa
  • 30 gr de piper negru boabe
  • vreo 7, 8 foi de dafin
  • puteti adauga si seminte de mustar daca va plac, tati nu le pune
  • si un ingredient important, cateva crengute de visin, cu tot cu frunze

In pozele de mai jos noi am folosit cantitati mai mari, insa puteti calcula dupa cate borcane aveti nevoie sa puneti. Legumele se spala bine, se curata de seminte si se taie in 2, asta in cazul gogosarilor, si se aranjeaza in borcane cat sa incapa mai multe

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Intr-un vas mai mare, se pun la fiert ingredientle lichide si semintele. Dupa ce au fiert se toarna apa calda si aromata in borcane, si se lasa o zi descoperite. A doua zi se pun crengutele de visin sa preseze putin legumele in zeama, care le acopera si se sigileaza borcanele. Daca faceti borcane mai mici le puteti steriliza, fierbandu-le intr-o cratita inalta, acoperite cu apa. Se fierb pana aerul din borcane este eliminat si presand capacul borcanului nu mai are aer.

Dupa aceasta  se tin la cald, daca le puneti acum, mai tarzior, insa noi le tinem in beci. In aproximativ 3 saptamani ar trebui sa dea semne de murat.

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Pofta mare!

English version:

Don’t think I am crazy, or just not yet, but honestly I do not think I have much way to get there. You’ll probably say I had nothing else to do but of posting how to make pickles, now at the beginning of winter, when any normal person puts them in the fall. Well we also put prepared them when it was still autumn, but this  glorious post is for those who didn’t had time or didn’t wanted to put pickles in the fall, and for a but for  few jars,  you can go ahead and prepare the pickle jars for a salad or as a garnish for a browned pork stake on the Christmas dinner.

This is a recipe my father uses  for years and he always trusted it. It is true that it happened that the end result wasn’t always the best but after extensive research, my father discovered that the recipe is not to blame but rather the vegetables  used or the vinegar.

to make  about 4 jars of pickles you need:

about 2 to 2.5 kg of vegetables of almost any kind: cucumber, cauliflower, white cabbage, red cabbage, carrots, bell pepper
350 ml of vinegar (dad uses only on type of vinegar that he says it’s the best)
water about four times the quantity of the vinegar, even if you use less or more vinegar, the water quantity should always be 4 times as that of vinegar
about 100 to 150 grams of the coarse salt
30 gr of black pepper grains
about 7, 8 bay leaves
you can add mustard seeds if you like, Daddy doesn’t
and an important ingredient, a few sprigs of cherry with leaves as well

In the pictures below we used larger quantities, but you can calculate by how many jars you need to make. Wash the vegetables thoroughly, remove the seeds and cut into 2 the bell peppers and arrange them all in the jars to fit as many as possible. In a large bowl, boil the liquid ingredients and seeds. After that pour the boiling hot water with the beautiful flavor in the jars, and leave one day with nothing on the top. The next day put the cherry twigs to press the pickle vegetables, and make sure the water covers them and seal the jars. If you use smaller jars you can sterilize them by boiling them in a high saucepan, covered with water. Boil until the air is cleared and by pressing jars  lid there is not air inside.

You need to keep them in a rather warm place now that you made them later than the usual time of the year,  we keep them in the basement. In about 3 weeks they should show signs of pickle.

Tort Tiramisu / Tiramisu cake

Tiramisu vine din limba italiana si inseamna ” ridica-ma in sus”, pleonasm intr-adevar dar cine se mai gandeste la gramatica unei limbi in momentul in care gusta o prajitura de acest fel. Va spun eu, nimeni. Delicatetea cremei, combinata cu aroma puternica a unei cafele, fie ea si simpla si decofeinizata, si imbratisata in final de consistenta aerata a piscoturilor, duce o experienta tiramisu la extrema deliciului unui desert.

Poate vi se pare ca in prajitura am pus si altfel de prafuri decat cele folosite in mod normal in bucatarie insa ascultati cuvintele mele, caci sunt ale unui om care a trait asa ceva.

Avem nevoie de:

  • o ceasca mai mare de cafea
  • esenta de rom
  • cam 400 gr piscoturi
  • 4 oua
  • 7 linguri cu varf de zahar
  • 2 cutii de branza Mascarpone ( care in capul meu rimeaza mereu cu mascalzone=canalie, pt ca da oameni buni, face o canalie de crema care ne ramane in memorie multa vreme dupa ce a fost consumata)
  • 250 ml frisca lichida
  • in cazul meu am folosit si 2 plicuri de tort gelee rosu si niste struguri – pt decor –

Acestea fiind zise, purcedem la procesul tehnologic, prin prepararea cafelei. Dupa aceasta, se separa galbenusurile de albusuri si se bat galbenusurile cu zaharul, bine, bine pana isi dubleaza volumul.

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Dupa aceasta, luam minunea branzoasa si o adaugam peste ouale batute.

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Amestecam bine si frumos ca sa se uniformizeze. ( Mai pun o poza, ca sa muriti de ciuda! )

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Pt ca eu sunt o adevarata revolutionara in bucatarie, din orice punct de vedere a-ti privi privi problema, am separat crema in 2 parti egale si pe una din ele am imbogatit-o cu o pasta de fructe rosii, ca sa fie de o alta culoare si aroma:

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In timp ce cremele mele stau putin la frigider, incepem marea distractie a decoratului, care nu e obligatorie pt toata lumea. In cazul meu am vrut sa fie ceva special, pt ca faceam tortul pt o persoana speciala. Si am luat un vas de yena, l-am tapetat cu o punga, si cu chinul al mai mare de pe lume am scris in oglinda numele sarbatoritei cu niste boabe de strugure negru

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Dupa aceasta, am preparat jeleul rosu din plicurile mai sus mentionate si continuand chinul am pus peste fructe jeleul cald, caci se intareste imediat ce il iei de pe foc.

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L-am lasat la racit cam 2 ore si am inceput asamblarea tortului, care este foarte simpla. Luam piscoturile si le inmuiem in cafeaua deja preparata si parfumata cu esenta de rom, le inmuiem putin, pe lung, doar pe o parte si le asezam in tava sau pe suportul pt torturi. Peste un strat de piscoturi punem crema, apoi repetam figura cu piscoturile si iar crema

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La final, cand jeleul rosu e intarit bine se ia cu punga din tava, si cu o precizie micrometrica se pune peste tort

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L-am ornat in lateral cu frisca si l-am lasat la frigider pana a doua zi.

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La gust a fost divin, caci ne-a ridicat in sus crema folosita. Cei care l-au degustat, au cofirmat gustul divin prin reactia lor simpla, tortul a disparut la propriu din tava in fix 5 minute…

English version:

Tiramisu comes from Italian and means “pick me up” a pleonasm I know, but really now who else thinks at the grammar of a language when you taste a cake like this. I’ll tell you who, no one. The cream delicacy combined with the strong flavor of the coffee, even if it is simple and decaf, and finally embraced by the airy consistency of biscuits, give you an extreme experience of delight in a dessert.

It may seem that I added other kind of  “powder” in my cake different than those normally used in baking but listen to my words, for they are the words of a man who lived it.

We need:

a large cup of coffee
rum essence
about 400 grams of crackers
4 eggs
7  tablespoons of sugar
Mascarpone cheese, about 2 cans (which always rhymes in my head with mascalzone = scoundrel, for that yes folks, is a scoundrel cream that stays in ones  memory long after it was consumed)
250 ml whipped cream
in my case I used 2 envelopes of red Gelee cake and some red grapes – for decoration –

That being said,  we proceed to the process of making the long coffee. After this,  we separate the yolks from whites and beat the yolks with sugar, very well until it doubles in size. After that, we add the wonder cheese and continue beating the cream. Mix well and good to flatten. Cause I’m a real breakthrough in the kitchen, from any point of view you look at it, I  have separated the cream into 2 equal parts and one of them I have enriched with a paste of red fruits, to have a different color and flavor. While my cream rested in the refrigerator, I had great fun to start Furnishing the cake, which is not mandatory for everyone. In my case I wanted to be something special, for it was made for someone special. And I took a Yena tray, I wallpapered it with a bag, and continued my torment,  one of the world’s largest ever, by writing in the mirror the  name of that special person with some black grapes.
After that, I prepared the red jelly mentioned above and continued the torment by adding it over the fruits, while still hot because it hardens immediately after you take it off the stove.
I let it cool about 2 hours and started assembling the cake, which is very simple. Take  the crackers and soak them in the coffee already prepared and perfumed with rum essence, they will soften slightly,  only on one side and start placing them in the tray or the cake stand. Put a layer of cream over them, then repeat the same action.
Finally when the jelly had harden I took the plastic bag from the tray and with NASA precision I put it on top of the cake. I decorated the sides with whipped cream and left it in the refrigerator until the next day.
The taste was divine, as we were lifted up by the cream used.

Those who have tasted it can confirm the taste with their reaction as the cake literally disappeared from the tray in exactly 5 minutes …

Peste la cuptor cu sofran / Baked fish with saffron

Sunt un mare fan peste. Imi place si cumparat in stare congelata dar si proaspat. In concediul de anul acesta am fost cu gasca de prieteni in Delta Dunarii. Un loc absolut minunat si unic pe care nu ai cum sa il uiti si pe care merita sa il revizitezi cat poti de des. In ziua cand ne-am plimbat cu barca pe canalele Dunarii am fost si la un restaurant mic si am incercat un crap la cuptor cu legume, si mamaliguta calda. Divin, mai mult nu are rost sa spun.

Zilele trecute am avut musafiri niste prieteni dragi si m-am gandit sa le pregatesc si un fel principal in afara de aperitiv si desert. Si pt ca tocmai ce cumparasem sofran de la magazin, le-am facut un macrou la cuptor cu legume si asezonat cu piper multicolor si sofran.

Am folosit cam:

  • 3 pesti de marime potrivita
  • 2 cartofi
  • 2 cepe
  • 2 ardei rosii
  • cateva ciuperci ramase dintr-o conserva
  • 1 morcov potrivit
  • sare si piper pt asezonare si 0.06 gr de sofran

Dupa ce-am pregatit pestele, dezghetandu-l, spalandu-l si curatindu-l de intestine, l-am lasat la odihnit, la rece in frigider, taiat in cate 3 bucati

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Apoi am taiat legumele si le-am spalat, ceapa a fost taiata solzi, morcovul rondele si cartofii si ardeiul in cubulete. Dupa ce le-am taiat, le-am pus intr-un vas si le-am ametit putin cu niste sare, piper, sofran si o lingura de ulei de masline. Zapacite fiind de dibacia mea le-am lasat putin sa isi revina, cam 30 minute.

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Apoi am luat tava, am asezat pestele de la frigider in ea, am pus legumele, si cam o cana de apa si zdup repede la cuptor la un foc moderat.

Cum prieteni mei sunt la fel de vorbareti ca mine si cum nu venisera la noi acasa , in casuta noua, niciodata pana atunci, am uitat pestele le cuptor. Dar nu va ingrijorati, instinctul meu de bucatar innascut a salvat momentul si am ajuns la cuptor la fix, tocmai cand focul trebuia oprit si apa nu scazute de tot.

Finalul a fost fantastic, iata si o poza ca sa dovedesc

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Pofta mare si … fir intins prin magazine ca in fiecare weekend din postul Craciunului e dezlegare la peste!

English version:

I’m a big fan of fish. I love it in any state frozen or fresh. This year we spent our summer holiday with the gang of friends in the Danube Delta. An absolutely wonderful and unique place that you can’t forget it and it’s worth visiting it over and over again, as much as you can. The day we had a boat ride through the Danube’s channels we went to a small restaurant and tried a carp baked with vegetables and warm polenta. Divine, it’s  all I can say.

A few days ago we had guests some dear friends and I thought of preparing a main course and dessert and appetizer for them, a full dinner. And as I had bought  saffron from the store, I made ​​a baked mackerel with vegetables and seasoned with multicolored pepper and saffron.

I used about:

3  medium size frozen mackerels
2 potatoes
2 onions
2 red peppers
few remaining mushrooms from a tin
1 medium size  carrot
salt and pepper for seasoning and 0.06 grams of saffron

After I washed the fish, defrosted it, cleaned it from intestines, I chopped it into 3 pieces each. Then I cut and I washed the vegetables, the onions were cut in scales, sliced ​​the carrots and diced the potatoes and peppers. After this  I put them in a bowl and added  some salt, pepper, a tablespoon of olive oil and the saffron. Being distracted by my clever little hands I left the vegetables to recover, for about 30 minutes.
I then took the tray,  placed the fish from the refrigerator in it, added vegetables, and about a cup of water and left the oven to a medium heat of 180 C degrees.

How my friends are just as talkative as I am,  and because it was the first time the visited us in our new home I forgot the fish in the oven. But don’t worry, my instinct as a born chef has saved the day and I got the oven on time.

Enjoy!

De 1 Decembrie / Romania’s National Day -1 st December

Stiu ca mai sunt cateva zile pana la marea sarbatoare a tuturor romanilor. Pt mine, Romania e importanta, sunt mandra ca sunt romanca, sunt mandra de parintii mei, de bunici, de locul unde am copilarit, de povesti, traditii, obiceiuri, de locul unde locuiesc acum.

Sunt mandra de oamenii care vad dincolo de aparente si de cei care simt la fel ca mine. Intr-un mod simplu, sincer, romanesc. Ma emotionez de cate ori imi aud imnul tarii mele, de cate ori imi vad steagul fluturand si de cate ori simt caldura semenilor mei romani. Mi se face pielea de gaina cand merg in satul unde am copilarit, si apoi la cimitrul mic si pitit sub poalele dealului, unde bunica mea scumpa si draga isi odihneste privirea plina de duiosie, si de unde are grija de mine in continuare, asa cum a avut de cand aveam numai 4 luni de viata si pana a plecat la Doamne Doamne.

Imi rade sufletul de fericire cand fac baie in garla satului, unde ma balaceam si in copilarie cu vecinii de-o seama cu mine. Imi creste pulsul cand revad dealuri molcome unde fugeam toti copii la orele dupa amiezii ca sa vedem cum trece, sinuos ca un sarpe, trenul lung de 12 vagoane, si ne chinuiam sa vedem fiecare tatii si mamele care veneau de la munca, de la distante decativa kilometrii.

Ma emotionez cand vad un batran cu sapa in mana sau un copil nu mai inalt de juma de metru, cu ochii jucand ca doi licurici si glasul plin de emotie care vine sa colinde vecinii, din casa in casa, cantand de fiecare data alt cantec, dar cu acelasi versuri, si visand la dulciurile pregatite special pt el.

Pt mine asta este Romania mea de suflet pe care numai eu stiu sa o simt, sa o vad, sa o iubesc.

Si pt ea am pregatit 3 feluri de briose, rosii cu esenta de rom cum facea bunica,

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galbene cu aroma de lamaie, cum punea ea pe farfuriile de mucenici pe care le impartea de Mosi,

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si albastre ca cerul frumos si senin care mi-a lasat imaginatia sa fie libera, fara limita

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Romania, eu chiar te iubesc!

La multi ani!

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English version:

I know there are still a few days to the big celebration of all Romanians, December 1st. For me, Romania is important and I am proud to be Romanian, I am proud of my parents, grandparents, I am proud of the place where I grew up, the stories, traditions, customs and of the place where I live now.

I’m proud of those people who see beyond appearances and those who feel like me. In a simple, honest, Romanian way. I’m excited every time I hear the anthem of my country, whenever I see the flag waving and whenever my fellow Romanians feel the same, as I feel. I get goose bumps when I walk in the village where I grew up, and then into the little stealth Cemetery under the hill, where my dear grandmother is resting her his eyes full of tenderness, and from where she still takes care of me and watches over me as she did ever since I was only 4 months of age and up to the time she left and went in Heavens.

Fortunately my soul laughs when I bathe in the small village river where I did also in childhood with her ​​neighbor;s kids next to me. My pulse increases when I revisit the sloping hills where as a child I ran with the other kids in the afternoons to see how it goes, winding like a snake, the 12 wagons long train, and we struggled to see each others fathers and mothers coming home from work.

I’m excited when I see an old man with a hoe in his hand or a child not taller than half a meter, with his  eyes like two fireflies and the playing voice full of emotion when he sang carols to neighbors from house to house singing every time another song, but with the same lyrics, and dreaming of the sweets prepared especially for him or her.

For me this is Romania, the one only I know how and feel, and see, and love.

And for her I prepared 3 different muffins, passion red with rum flavor as Grandma made, then with yellow lemon flavor, as she put the plates of Martyrs Day, and shared with the poor people from the village, and beautiful clear blue sky muffins, like the sky that gave me my free imagination, with no limit what so ever.
Romania, I really love you!

Happy Birthday!

Tort Buburuza / Ladybug cake

Pasiunea pt dulciuri o am de cand eram mica. Prima mea experienta in bucatarie in fata cuptorului a fost pe la varsta de 12 ani, cand le-am pregatit alor mei o surpriza, incercand sa le fac niste eclere. Rezultatul a fost un dezastru total, pt ca de la planul meu de a face niste eclere pufoase am reusit sa creez niste gogosi mai tari ca piatra pe care scapanadu-le pe podea puteai usor sa faci o gaura. Bineineteles ca parintii mei au apreciat mica mea opera culinara, si in final au reusit sa manance din ele datorita cremei folosite care a mai inmuiat putin micile gloante din coca coapta.

La fiecare sarbatoare sau aniversare eu eram cea care facea dulciurile in casa, de la tort si pana la prajituri de tot felul. Din vara acestui an am zis sa imi incerc norocul cu mai multe feluri de tort, cu o maniera noua si moderna de a le decora si de a le pregati. Prima incercare mai indrazneata a fost un tort buburuza.

Pt acesta, avem nevoie de:

  • un blat de pandispan, pe care il gasiti deja in lista mea de retete
  • iaurt de fructe, cam 200 gr
  • 1 plic gelatina
  • 200 ml frisca lichida
  • si pt decor pasta de zahar sau martipan ( care sunt 2 lucruri diferite ) si colorant, in cazul de fata trebuie rosu si negru

Intr-un bol cu o capacitate de aproximativ 1,5 l se pune pandispanul ca si cum ai imbraca vasul, pe peretii acestuia, la o grosime de 1 cm, cu foarte putin sirop, sau deloc.

Separat batem frisca si o amestecam cu iaurtul de fructe, care poate avea  orice aroma doriti. Peste crema obtinuta adaugam si gelatina gata preparata conform instructiunilor de pe plic. Se pune apoi crema in vasul tapetat cu pandispan, pana la jumatate, dupa care se pune ca un capac o bucata de pandispan, tot ce 1 cm grosime si se umple vasul cu restul de crema. Dupa ce-am umplut vasul, mai lasam putin loc pt capacul final si il bagam la rece cam 1 ora, 2.

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Din cateva bucati de pandispan ramase, putem sa mai facem o gogosica si ea imbracata in crema, care ne va servi mai tarziu drept capul buburuzei. Dupa ce s-a racit, rasturnam vasul pe platoul de pregatit torturi, sau daca nu avem, direct pe suportul pe care vom servi tortul:

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Dupa aceasta luam pasta de zahar pe care americanii o numesc fondant, sau martipanul ( adica pasta de migdale), cum a fost in cazul meu direct din supermarket, si punem peste el putin colorant rosu si il framantam bine, bine, pana se face rosu:

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Dupa ce s-a uniformizat pasta o intindem cu sucitorul pe o bucata de folie alimentara din plastic, insa in exemplul meu am folosit folie alimentara din aluminiu, si m-a pus mai mult la munca, asa ca nu folositi aluminiu, ci doar folie din plastic:

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Se ia folia cu tot cu pasta si se aseaza peste tort, se netezeste usor cu mana sau cu o unealta speciala care seamana cu o mistrie, si se indeparteaza folia

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Dupa aceasta repetam procedura si cu pasta neagra, din care taiem cu un dop din platic cerculete pt a le aranjam pe buburuza noastra. La final se ataseaza si capul, imbracat tot in pasta neagra si din 2 scobitori invelite si ele in pasta neagra facem si antenutele

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Sectiunea va arata frumos datorita capacului median pe care l-am pus in vasul cu crema mai devreme

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Pofta mare si spor la torturit!

English version:

I have a passion for sweets ever since I was a little girl. My first experience in the kitchen in front of the oven was at age 12, when I prepared for my parents a surprise cookie, trying to make some eclairs. The result was a total disaster, for as my plan to make some fluffy eclair donuts didn’t came up as I thought and I managed to create some harder rock donuts that if you dropped them on the you could easily make a hole in it. Of course my parents appreciated my little culinary trial, and the finally managed to eat of those donuts due to the cream I used as it softened my tiny bullets of dough.

For holidays or birthday parties I was the one who made sweets in the house, from cakes to cookies of all kinds. This summer I said to myself I have to try my chances with several kinds of cake, with a new and modern way to decorate and prepare them. The first bold attempt was Ladybug cake.

For this venture need:

the sponge  you already find my list of recipes
fruit yogurt, about 200 gr
1 envelope gelatin
200 ml whipped cream
and sugar paste or marzipan decoration (which are 2 different things) and color, in this case to be red and black
In a bowl with a capacity of approximately 1.5 l put sponge on its walls to a thickness of 1 cm, with very little syrup, or no syrup at all.

Separately beat the cream and mix it with fruit yogurt, which can be any flavor you want. Add the gelatin over the cream already prepared according to the instructions on the envelope. Then put cream into the bowl lined with sponge, halfway, then put a piece of sponge as cover, also of 1 cm thickness and fill the bowl with the remaining cream. After its filled in,  leave some room for final cover and leave it to cool down in the freezer for  about 1 hour or 2.
From the remaining sponge, we can do a donuts size shape that can be dressed in cream, which will serve later as the head of our ladybug. When cooled down, the cake is overthrown up side down on the set fro preparing cakes, or if we don’t have it, directly on the support on which we serve the cake.
After this we take the sugar paste which Americans call it fondant or the marzipan (almond paste that is), as in my case, directly from the supermarket and we add  a little red dye and knead it very well, until it turns red. After this we stretch it evenly with rolling pin on a piece of plastic food wrap, in my example I used aluminum foil for food, and I had to work harder to remove it from my cake, so do not use aluminum, but plastic wrap.
After paling the foil over the cake remove it, while smoothing it gently with your hand or with a special tool that looks like a trowel. After repeating this procedure with the black paste, which cut in circles we add it over the Ladybug cake to look like one.

Finally you attach the head, dressed all in black paste and out of 2 toothpicks wrapped in black paste you can make the ladybug antennas.

I hope you enjoyed my cake.