Supa de pui / Chicken soup

Inca din august 1997 visez cu ochii deschisi la momentul in care voi putea gusta din nou supa de pui facuta de bunica mea iubita care m-a crescut. Stiu exact momentul pt ca atunci a fost si tragicul accident al Printesei Diana, si atunci bunica mea a facut o supa de pui pt mine pt ca eram bolnava. Gustul acela mi-a ramas adanc intiparit in minte si nu credeam ca voi putea sa il reproduc vreodata. Am incercat toate posibilitatile sa obtin macar o tenta din acel gust. In toti acesti ani amintirea exacta a gustului supei bunicii mele nu s-a stins si de curand am reusit sa il obtin. Si a fost foarte simplu. Iata inca o dovada a faptului ca lucrurile aproape perfecte se obtin din simplitate. Sa va spun ce am facut :

  • am luat o gaina crescuta la curte, intreaga
  • 25 gr gris
  • 4 oua
  • un ardei rosu
  • 2 cepe
  • 3 cartofi potriviti
  • 2 morcovi potriviti
  • cam 50 gr de taitei mai lati

Am pus la fiert gaina intreaga dupa ce am spalat-o bine si separat am taiat ceapa in stil Julien:

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Cand gaina a inceput sa se fiarba, am scos-o din oala si am lasat-o la racit si peste zeama in care a fiert am pus legumele taiate, mai intai morcovul, apoi dupa cateva minute ardeiul, apoi ceapa si cartofii taiati cuburi si le-am lasat la fiert. Cat timp ele fierbeau am batut ouale cu putina sare si am pus peste ele grisul si am amestecat pana am obtinut o pasta nu foarte tare.

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Cand legumele erau aproape gata fierte, am pus taiteii si dupa alte 2 minute am luat cu o lingurita din pasta de ou si gris si am pus in oala, facand cele mai pufoase galuste.

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La final am pus o lingura de amestec delicat si o legatura de patrunjel tocat. Nimic mai mult sau mai putin. A iesit  o supa perfecta, cu gust puternic de gaina, o supa care mi-a amintit de bunica mea draga. Daca sunteti fani usturoi, puteti adauga si putin usturoi pisat in farfurie, pt o savoare si mai profunda. Iar daca sunteti raciti, usturoiul va va ajuta si mai mult. Pofta mare!

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English version:

Since August 1997 I daydream to taste again the chicken soup made ​​by my beloved grandmother who raised me. I know exactly when it was as then it happened, the tragic accident of Princess Diana as my granny made the soup for me for I was sick. That taste remained alive on my mind and didn’t think I could ever replicate it. I tried all the possibilities to get even a hint of that flavor. In all these years the memory of my grandmother soup taste staid there and just recently I managed to get it right. And it was very simple. Here’s another proof that in simplicity is the key to perfection. Let me tell you what I did:

I got a whole chicken, raised at court
25 gr semolina
4 eggs
one red pepper
2 onions
3 medium potatoes
2 carrots suitable
about 50 grams of noodles

I put the whole chicken to boil in water after I washed it well and in the meantime I cut the onions Julien style. When the chicken has started to boil, I removed it from the pot and left it to cool and in that water I added the  chopped vegetables, carrots first, then after a few minutes the peppers, and onions and diced potatoes and I let them boil. Meanwhile I took the eggs and beaten them with some salt and added the semolina and mixed until I  got a paste not to harden. When the vegetables were almost ready and cooked, I put the noodles and after another two minutes I took a teaspoon of egg pasta and semolina and put into the pot, making the fluffiest dumplings ever.
Finally I put a tablespoon of vegetables and salt blend of chopped some parsley and added it in there after I took the pot from the stove. Nothing more or less. A perfect soup came with a strong taste of chicken which reminded me of my dear grandmother. If you are fans of garlic,  you can add a bit of garlic in your plates for it will deepen even more the flavor. And if your have a cold the garlic helps a lot.

Enjoy the perfect chicken soup!

Bomboane Raffaello / Raffaello candies

Cred nu sunt putini cei care sunt curiosi atunci cand vine vorba de aflat secrete, sau de re-creat un lucru pe care de obicei il gasesti doar in magazine, de ei insisi. Bineinteles ca si pe mine ma macina curiozitatea cand vine vorba de asa ceva si nu ratez nici o ocazie. Printre acestea se numara si bomboanele Raffaello pe care le ador dar nu imi permit sa le cumpar atat de des pe cat mi-as dori. Uneori stau si ma gandesc prin ce metode gasesc unii oameni retete de succes, simple si totusi de mare succes. Sunt curioasa cum se inventeaza lucruri si daca o mare descoperire, cum a fost si cea a continentului american este o intamplare sau ceva planificat.

Iata povestea bomboanelor Raffaello:

  • 150 gr unt sau margarina
  • 150 gr fulgi de cocos
  • o esenta de migdale
  • 100 gr fructe confiate
  • 150 gr lapte praf
  • 120 gr zahar pudra
  • si aproximativ 100 gr alune, nuci, migdale sau ce doriti sa puneti in ele

Eu am fost putin sceptica in privinta retetei si am vrut sa ma bucur mai mult de gustul delicat al cremei bomoboanelor si nu am pus alune in mijloc dar voi puteti face asta. Procedeul este foarte simplu, se pun toate ingredientele la temperatura camerei cu cateva ore inainte, si apoi se  pun intr-un vas, si se amesteca pana devin o pasta usor de modelat.

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Se fac bilute de marime potrivita si se lasa pe o suprafata dreapta, departe una de cealalta, cam 2 ore la rece. Se tin in frigider si mai multe ore sau zile chiar, sunt destul de rezistente in timp.

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Eu am folosit fulgi de cocos colorati pt a da un ton mai vesel bomboanelor mele, dar puteti folosi doar fulgi albi, simplii. Pofta mare!

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English version:

I think not few who those curious to know when it comes to find out how things are made or to re-create at home something that you usually only find in stores. Of course my curiosity won’t let me sleep when it comes to something like this and I don’t miss any opportunity. This includes the Raffaello candies which I love but I can’t afford to buying them as often as I’d like. Sometimes I sit and think how did some people find successful recipes, simple yet highly successful. I’m curious as to how great things were invented or discovered, as it was the American continent ; is it an accident or something planned ?!?!

Raffaello candy story stands here:

150 g butter or margarine
Coconut flakes 150 gr
an almonds essence or extract, for the flavor
100 gr candied fruit
150 gr powder milk
120 gr confectioners sugar
and about 100 g hazelnuts, walnuts, almonds or whatever you want to put in them

I was a little skeptical about the recipe and I wanted to enjoy more delicate taste of the cream and didn’t added peanuts in the middle but you can do so. The process is very simple, put all ingredients at room temperature a few hours before, and then put them in a bowl, and stir until they become a paste easily to mold. Then make small balls a right size and leave them on a plain surface at 1 cm distance one from the other, about 2 hours at cold temperature. You can leave them more hours or even days in the refrigerator.
I used colored coconut flakes for giving them a cheerful tone, but you can use only white flakes, to make them more classic. Enjoy!

Rulada cu crema / Cream filed roulade or Swiss rolls

In copilarie am fost fascinata de felul in care o femeie stie sa adune cateva ingrediente, le amesteca ea acolo, le pune pe foc sau in cuptor, le face ce le face si subit iese minunatia. Mi se parea o mica magie sau un act de mare indemanare si maiestrie sa stii sa faci mancare, si mai ales retete complicate cu rezultate de-a dreptul minunate. Vis-a-vis de casa bunicii locuia o femeie experta in prajituri. Matusile mele la fel, erau si ele experte in arta de a face prajituri, si atunci stau eu si trag concluzia, nu era pacat sa nu imi incerc si eu norocul? Doamna acesta, vecina cu bunica, era cunoscuta in satul unde am crescut pt ruladele sale, dar si pt nuci, piersici, faguri si alte prajituri sau torturi. Mi se parea absolut iesit din comun sa stii sa faci o rulada in casa, umpluta cu magiun de prune facut din fructele culese din gradina, atat de simplu si totusi atat de complicat. Trebuia sa fac si eu rulada, nu se mai putea. M-am documentat putin si iata ce a iesit.

Avem nevoie de aceleasi ingrediente ca la pandispanul meu pufos, numai ca in galbenusuri puneti si 2 linguri de ulei; iar praful de copt il amestecati cu faina si apoi il puneti peste oua. Dupa ce s-a copt blatul, luati un prosop de bucatarie, curat, si il udati foarte bine, ca si cum ati vrea sa il spalati de mana apoi il stoarceti de apa. Luati blatul usor din tava si il rasturnati peste prosopul intins pe masa dupa care il rulati cu grija, sa nu se rupa.Prospul ud va absorbi din caldura blatului, va inlocui pt moment stratul de crema, caci va desparti randurile de blat din rulou, si va pregati terenul pt viitoarea forma rotunda. Foarte bun propsopul asta, de asta am si avut un deja-vu din copilarie cand o vedeam pe vecina ruland in prosop prajitura si nu pricepeam de ce.Va spun dragilor ca mai devreme sau mai tarziu, gasim raspuns la toate intrebarile.

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Dupa 2 sau 3 minute, derulam rulada si punem crema, in cazul acesta eu am folosit crema ganache, dar puteti pune orice doriti.

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Se incepe apoi rularea prajiturii, cu grija, caci riscam sa o rupem. Si dupa ce am rulat-o o imbracam in folie alemntara de plastic si o lasam la rece cateva ore.

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Va promit ca veti face multe impresii bune cu prajitura asta si se face si usor. Pofta mare!

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English version:

As a child I was fascinated by the way a woman knows how to gather few ingredients, mix it there, put them on the stove or in the oven, and suddenly comes out the beauty of a cooked or baked dish. It seemed a little magic or an act of great skill and craftsmanship to know how to cook food, and especially those complicated recipes with really great results. In the house in front of my grandmother’s house lived a woman expert in cakes. My aunts alike, were also expert in the art of making cakes, and then I sit and I conclude, wouldn’t it have been a shame for me  not to try my luck !?! This lady, the neighbor of my grandmother, was known in the village where I grew up for her ruoulades but also for the nuts alike cookies, peaches, combs with honey and other pastries or cakes. I find it absolutely extraordinary to know how to do bake a roll in the house, filled with plum jam made from fruits picked directly from your back yard garden, so simple and yet so complicated. I had to do this rolls or roulade. I made some research and this is what came out of it.

We need the same ingredients as for my fluffy sponge cake recipe, only that you put into the egg yolks 2 tablespoons of sunflower oil, and the baking powder is to me mixed it with flour and then put it over the egg whites and yolks. After baking the cake sponge, take a kitchen towel, clean, and watered it, like you want to hand wash it and then squeeze it to remove the last drop of water out of it. Then take the sponge slightly from the tray and place ups side down over the towel lying on the table and roll it carefully, not to break. This towel well wet will absorb the heat, will replace the layer of cream for the moment, and help you not to break  the roll, as well as. Very handy  towel I might say, and so I had a flash back from childhood when I so my neighbor doing the same trick with the towel and now I know why she did. I tell you this my dears, sooner or later,  you will find answers to all your questions.
After 2 or 3 minutes, scroll back the rolls and put cream over it; in this case I fused cream ganache, but you can put anything you want.  You then roll it carefully, because you again risk to break it. And after this dress iit n plastic food foil and leave it few hours in the refrigerator.  I promise you that you will make such good impression with this roulade and you can bake it so easy. Enjoy my Swiss rolls!

Tort Dalmatian / Spotted cake

Zilele trecute a fost aniversarea unei prietene. In anii trecuti am cam tras chiulul cand a venit vorba de rasplatit prietenii cu mici atentii si cadouri si am zis ca anul acesta sa fie un iceput in acest sens, sa fac in fiecare luna minim un tort pe care sa il impart cu cei dragi.

A fost totul pe fuga caci am aflat cu doar 15 ore inainte, seara tarziu, ca e rost de o mica petrecere si atunci a trebuit sa fac un tort in mare viteza. Asadar puteti sa va folositi si voi de aceste mici trucuri pt a face o surpriza frumoasa cuiva.

Am facut un blat simplu, asa cum am facut si la celelalte torturi ale mele si l-am taiat in 3.

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Intre timp, in mare viteza, in timp ce blatul era inca la cuptor am pregatit crema ganache si am pus-o afara in zapada sa se raceasca mai repede, si am batut si 200 ml de frisca pt o a doua crema, mai acrisoara, cu aroma din iaurtul de mango:

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Am facut o mica magie si gata era si siropul, din apa, zahar si aroma de portocala si am purces la asamblare:

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Dupa ce am imbracat tortul in unt batut bine la mixer, ca si icing, am vazut ca ramasese putina ciocolata, aproximativ 25 de grame asa ca am topit-o, am pus si putin unt cam o lingura si am intins-o cu o lingura pe o foaie de copt, aiurea, fara nici un tipar. Aveti grija ca se intareste foarte repede deci trebuie sa actionati rapid.

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In doar 2 minute ciocolata s-a intarit, si am luat cu palmele foaia de copt pe dedesubt si am imbracat cu ea tortul. Dupa aceata am indepartat cu mare grija foaia de hartie si gata era tortul meu patat, simplu, rapid si de mare efect.

Pofta mare!

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English version:

A few days ago was the anniversary of a friend. In the past years I skipped the part when it comes to celebrating  friends and reward the friendship  with small gifts and presents and so I said that this year will be ia new start in this regards, to  bake at least one cake every month to share it with my loved ones.

it was only 15 hours before, late at night,  that I found out it’s going to be little party for my friend and then I realized I had to make a cake at high speed. So you can use these tricks as well to make a nice surprise for someone. I made a simple sponge, as I did the other cakes mine and I cut it in 3.  Meanwhile, at high speed, while the sponge was still in the oven I prepared the cream ganache and put it outside in the snow to cool faster, and then beaten about 200 ml of whipped cream for a second cream , more sour, with flavor from the mango yogurt. I did a little magic and the cake was ready full of  syrup  made of water, sugar and orange flavor and I started to ice it. After I  well beaten butter for the cake icing, I saw that I had left some chocolate, so I melted it, I’ve add a bit of butter and spread it with a spoon on a baking sheet  without any pattern. Make sure you are fast because it hardens so quickly.
In just 2 minutes chocolate has hardened, and took with my hands the baking sheet very slowly and I dressed with it the cake. After that I removed carefully the sheet of paper and my cake was ready stained, simple, fast and very appreciated.

Enjoy!

Foi pt prajituri / All purpose cake sheets

Unii le numesc foi pe fundul tavii, altii foi pt prajitura alba ca zapada, insa noi le zicem simplu foi. Am reteta aceasta de la mama mea draga. Si ea a mostenit-o de la o matusa care facea prajituri foarte bune dar mai ales fursecuri si piscoturi aromate si fragede din aceasta reteta. Acum multi ani cand mama mea era necasatorita, prajiturile se faceau mai des in casa iar la cofetarii se gaseau delicatete greu accesibile. Pe atunci fiecare femeie incerca sa isi pastreze secretele cat mai bine pt a nu fi furate de alte gospodine. Aceasta prajitura foarte simpla are intotdeauna succes. Are un blat pufos care se topeste in gura si o crema delicata care poate fi de orice fel, si care ii completeaza statutul de regina a prajitureleleor de casa. Din punctul meu de vedere, cam asa sta treaba, aceasta prajituri cu foi este imbatabila indiferent de ocazie.

Pt foile minunate avem nevoie de :

  • 1 ou
  • 7 linguri ulei
  • 7 linguri zahar
  • 7 linguri apa
  • 1 plic de amoniac pt prajituri
  • o jumatate sticluta de esenta pt aroma
  • faina cat cuprinde, aproximativ 400 de grame

Aceasta este reteta pt un set de 3 foi, insa puteti inmulti cantitatile in functie de cate prajituri sau straturi vreti sa faceti.

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Se amesteca mai intai oul cu zahar, apoi esenta, apa si uleiul. Se amesteca cu o lingura, pana se topeste putin zaharul.

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Apoi se adauga faina si se face o coca elastica, asemanatoare celei de gogosi. Se imparte in 3 bile de aceeasi marime si cantitate si se lasa 15 minute la odihnit.

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Se pregateste cuptorul, il incalzim si lasam focul la un nivel mediu. Se ia tava de copt, se intoarce cu dosul in sus, se unge cu ulei de floarea soarelui, se presara putina faina si se intinde bine o bila. Atentie ca aluatul este elastic si trebuie sa insistati cu acest procedeu pana toata suprafata tavii este acoperita.

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Se baga la cuptor si in 20 de minute este gata coapta. Aveti grija sa nu se arda. Se indeparteaza de pe dosul tavii cu un cutit, cat este calda si se lasa la racit pe o suprafata dreapta. Se vor intari repede. Se umplu cu tot felul de creme, strat dupa strat, dupa placul fiecaruia si lasati-le intr-un loc la rece. Vor fi bune de servit a doua zi. Credeti-ma ca veti face de multe ori aceste foi. Pofta mare!

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Si un exemplu de foi cu crema de capsuni:

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English version:

Some call them the bottom tray sheet, some sheets for snow white cake, but we simply call them sheets. I have this recipe from my dear mother.. She inherited it from an aunt who was very good when it came to bake cakes especially flavorful and tender cakes and biscuits from this recipe. When my mother was unmarried, cakes were made in house and in bakeries one could find only inaccessible delicacies. Back then every woman was trying to keep her secrets for them not to be stolen by other housewives. This is a simple cake in layers which always makes a big hit. It has a fluffy crust that melts in your mouth and a delicate cream that can be of any kind, which completes the queen status of home made cookies and cakes. From my point of view this is how the story goes.

For these great sheets we need:

1 egg
7 tablespoons oil
7 tablespoons sugar
7 tablespoons water
1 sachet of ammonia for cakes
half a bottle of different extracts for flavor
and flour as much as it needs approximately 400 grams

This recipe is for a set of 3 sheets, but you can multiply the amounts depending on how many layers of cake you want to do.  Mix the egg with the sugar first, then add the oil and the water. Then mix well until the sugar starts to melt slightly.
Add the flour and make a dough, which will be elastic, similar to that of Romanian donuts. Divide into 3 balls of the same size and quantity and let them rest for 15 minutes. Prepare the oven and let it warm up at a medium heat. Take the baking tray and turn it upside down, grease with vegetable oil, sprinkle some flour and roll a ball. Note that the dough is elastic and you must push this process until the entire surface of the tray is covered with a thin layer of dough. Put it in the oven and let it bake for 20 minutes when it will be baked on the edges. Be careful not to burn it. Remove it from with a knife, as it is hot and let it cool on a flat surface. It will harden quickly. Fill it with all sorts of creams, layer by layer and let it in a cold place. You can serve it the next day. Believe me you will often bake these sheets as they are heavenly good.

The foto I added is an example with strawberry cream. Enjoy baking!

Tocanita de mazare cu rozmarin / Pea dish with rosemary

Din noua serie “mancare economica” incep azi cu episodul, mancare de mazare. Este o mancare foarte simpla pe care sunt convinsa ca multe gospodine au perfectionat-o deja cu mult inaintea mea. De cele mai multe ori cand merg la cumparaturi generale cumpar si tot felul de conserve de legume. Exista in lumea bucatarilor o lista de ingrediente care nu trebuie sa iti lipseasca niciodata din casa, daca ai obiceiul de a gati, printre ele se numara sosurile si conservele de rosii, pastele, legumele congelate si condimentele. Eu pot adauga si conservele de legume, cum ar fi cele cu mazare, sau ciuperci, sau ce vreti voi. Nu stii niciodata cand esti in pana de idei sau pana financiara si atunci trebuie sa pui ceva pe masa din ce gasesti in camara gata cumparat.

Pentru mancarica mea simpla, avem nevoie de:

  • 3 cepe potrivite, eu am pus ceapa rosie de apa
  • o conserva de mazare
  • sos tomat
  • 3, 4 cartofi
  • condimente, printre care am strecurat cimbru, rosmarin si piper
  • si marar

Se incepe prin a toca ceapa marunt. Dupa care se pune la calit in putin ulei.

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Intre timp se taie in cubulete cartofii gata curatati si spalati.

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Cand se vede ceapa gata calita se adauga conserva de mazare si se pune cam 1, 5 litrii de apa sa fiarba.

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Incercam mazarea sa fie aproape fiarta si adaugam si cartofii. Spre final se pune sosul tomat sau rosiile din conserva si se mai lasa la fiert. La final cand totul e fiert se asesoneaza cu sare, piper, cimbru si putin rozmarin. Rozmarinul nu e un ingredient folosit des in bucataria romaneasca insa ii va da o aroma placuta mancarii. Daca doriti puteti adauga si carnaciori gata prajiti, in cazul in care va e dor de gustul de carne sau in loc de rozmarin puteti pune oregano. Cand opriti focul la aragaz, adaugati si mararul spalat si tocat. Sau patrunjel.

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Pofta mare!

English version:

The new series “economic food” begins today with Episode,  peas dish. It is a very simple dish that I’m sure that many housewives have already perfected it long before me. Most times when I go to general shopping session I buy all kinds of canned vegetables. In the world  of chefs there a list of ingredients that they say you should not ever miss in the house, if you have the habit of cooking, among them are sauces and canned tomatoes, pasta, frozen vegetables and condiment. I can add canned vegetables, such as those with peas, or mushrooms, or whatever you want. You never know when you are out of ideas or financial damage and then you have to put something on the table to eat, made of whatever you find already bought.

For my simple dish, we need:

3 onions,  I added red onions
a tin of peas
tomato sauce
3 or 4 potatoes
spices, including Slipped thyme, rosemary and pepper
and dill

It begins by chopping the  onions finely. Then put them to cook in a little oil. Meanwhile, cut the potatoes already peeled and washed. When the onion is turning goldie add the canned peas and put about 1, 5 liters of water to boil.
When almost boiled, the peas I mean,  add the potatoes. Towards the end put also the tomato sauce or canned tomatoes and let boil longer. Finally when everything is cooked comes the seasoning with salt, pepper, thyme and a little rosemary. Rosemary is not an ingredient used very often in Romanian cuisine, but it will give a pleasant flavor to the food. If you can add fried sausages or replace the rosemary with oregano. When you turn off the stove fire, add the washed and chopped dill. Or parsley. Enjoy!

Langues de Chat

Cine nu adora fursecurile delicate si dulci cu gust puternic de unt? Nu sunt fursecurile copilariei mele insa imi plac atat de mult incat nu puteam sa nu le fac si eu. Ma tot foiesc de 4 zile sa le fac dar am fost ocupata si obosita de la serviciu si am tot amanat. Apoi mi-a parut rau ca nu le-am facut mai devreme ca sunt foarte usor de facut si rapide. Aseara sotul meu dadea tarcoale bucatariei, si din viteza a luat cu mana un fursec. Este genul de om care mananca rar dulciuri si doar atunci cand merge in vizita, spre disperarea mea ca nu vrea si acasa sa deguste mai des. Aseara insa s-a oprit in loc si a venit special sa ma felicite si sa spuna ca nu stie ce am facut dar alea sunt cele mai bune fursecuri pe care le-a mancat in viata lui, si ca nu conteaza ce am pus in ele, dar trebuie sa mai fac.

Pt ingrediente nu avem nevoie de mare lucru:

  • 120 gr de unt, lasat la temperatura camerei
  • 2 albusuri de ou, tot la temperatura camerei
  • 5 linguri de zahar
  • 120-130 gr de faina

Pt ca sunt innebunita dupa arome eu am pus si putina esenta de migdale. E putin mai tare dar suficienta cat sa le dea o aroma subtila si delicata, putin exotica.

Amestecam untul cu zararul si il pisam putin cu o furculita. Apoi il frecam la mixer 2 minute. Separat batem albusurile cu un varf de cutit de sare pana devin o spuma care nu cade din vas. Apoi punem albusurile peste untul batut si le omogenizam amestecand cu o lingura.

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In continuare amestecam si faina in ploaie pana devine o crema densa, asemanatoare cremei ganache. Luam tava si asezam pe ea hartie de copt. Apoi luam o punga obisnuita din bucatarie si o taiem la un colt, dar facem o taietura mica, cat sa treaca prin ea doar o boaba de mazare. Tinem punga cu crema in mana, si turnam la distanta de 5-7 cm betigase de crema

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Aveti grija ca distanta sa fie ceva mai mare decat pare in poza mea. In cuptorul preincalzit si lasat la foc mic, untul din compozitie se va incalzi si fursecurile se vor aplatiza. Se vor coace foarte repede, in maxim 7 minute sunt gata. Va trebui sa stati pe langa cuptor pt ca riscati sa le ardeti. Imediat ce marginile incep sa capete o culoare aurie e semn ca sunt coapte. Se scot usor cu o furculita. Initial vor fi calde si maleabile insa nu trebuie asezate una peste alta caci se vor lipi imediat ce se racesc.

Se servesc reci, cu sau fara zahar farin  presarat peste ele. Pofta mare!

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English version:

Who doesn’t love cookies soft and sweet with a strong taste of butter? These cookies aren’t the sweets of my childhood but I like them so much that I couldn’t bake them myself. I keep circling my kitchen for 4 days trying to bake them but I was busy and tired from work and I kept putting it off. Then I felt sorry that I didn’t tried them earlier because they are easily done and fast. Last night my husband gave a turn to the kitchen, and grabbed one fast on his way out. He’s the kind of guy who rarely eats sweets and only when going to visit to my increasing dismay he doesn’t want to taste at home more often. But this time he just stopped in the middle of the room and came to me specially to congratulate me and said that he doesn’t know what I have added in them but those are the best cookies he ever ate in his life, and that no matter what I put in them, I should repeat the same process more often.

For ingredients we do not need much:

120 gr of butter, left at room temperature
2 egg whites, all at room temperature
5 tablespoons of sugar
120-130 grams of flour

I’m crazy for flavor, so I added a little almond extract. It’s not much but enough to give them a subtle and delicate flavor, slightly exotic. Mix the butter and the sugar with a fork to blend. Then take the mixer and blend for 2 more minutes at lowest speed. Separately beat the egg whites with a pinch of salt until they become a foam that doesn’t falls of the bowl. Then pour the beaten egg whites over the butter and mix them.
Next add the flour in the rain until it will be creamy dense, like cream ganache. Place the baking paper in the tray. Then take a regular plastic bag from the kitchen and cut one corner, but make a small cut, enough to have pass through it only a pea. Keep in one hand the bag filled with 3 tablespoons of cream, and pour at 5 to 7 cm distance the cream like some chopsticks.
Make sure that the distance is bigger than it looks in my picture. In the preheated oven with smallest fire level, the heat will melt the butter and the cookies composition will flatten. The will bake very quickly, within 7 minutes are over. You will have to sit next to the oven because otherwise you risk burning them. As soon as the edges begin to get a golden color it’s a sign that they are ready. Remove gently with a fork. Initially they will be warm and pliable but don’t place them one over the other because it will stick once cooled down.

Serve cold, with or without confectioners sugar sprinkled over them. Enjoy my langues de chat cookies!