Friptura la cuptor / Steak

Mai deunazi va prezentam o reteta de primavara, vesela si sanatoasa ca sa invocam venirea mai repede a primaverii. Azi in ultima zi oficiala de iarna va prezint o reteta desoperita intamplator, pe care sunt sigura ca multi deja o folositi. Dupa parerea mea este reteta perfecta de friptura, mai ales de porc. Am facut dupa aceeasi reteta si la masa de Craciun, si acum am zis sa inchid cu ea capitolul de mancaruri specifice sezonului rece. Nasa mea de botez, dar si tatal meu, folosesc retete asemanatoare de ani de zile, si rezultatul este o friptura frageda si parfumata.

Cele necesare sunt :

  • 300 gr de carne
  • 10-12 linguri de vin
  • 150 ml apa
  • Condimente: rozmarin, piper, sare

Secretul consta in a taia carnea in felii de grosime relativ medie, cam 1 cm, sau o puteti lasa si asa, insa trebuie lasata in amestecul de condiment si vin minim 4 ore.

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Unii o prepara si cu o zi inainte, lasand-o in baitul de condiment pana in clipa cand o baga la cuptor. Eu am pus si putina miere peste amestec, ca asa imi place.  Atentie insa, la bait se lasa doar in condimente nu si in lichide. Daca doriti puteti adauga vinul peste carne cu 1 ora inainte iar apa se pune ultima, dupa care se lasa la cuptor ceva mai mult de o jumatate de ora, in functie de cantitatea pe care o gatiti.

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Eu am servit-o calda,cu putin piure de cartof langa. Pofta mare!

English version:

The other day I presented you a spring recipe, healthy dishes to invoke the coming of spring sooner. Today is the last official day of winter and I am introducing an incidentally  invented recipe that I am certain many of you already use. In my opinion this is the perfect recipe for a steak, especially pork. I made the same recipe for the Christmas dinner, and now I told myself to close the chapter of winter specific foods. My godmother who baptized me, but also my father use a similar recipe for years, and the result is a tender and fragrant steak

The requirements are:
• 300 grams of meat
• 10-12 tablespoons of wine
• 150 ml water
• Spices: rosemary, pepper, salt
The secret is to cut the meat into thick slices about 1 cm thick, or leave it so, but to be left in spices and wine mixture at least 4 hours. Some prepare it with a day before, leaving it in spice to the moment they put in the oven. I put a little honey over the mixture as this is how that I like it. Note: if you chose to leave it for one day to rest in spices, do not add any of the liquids. You can add the wine to the meat with the water 1 hour before, and leave it in the oven a little over than half an hour, depending on how much meat you cook.
I served it warm with some mashed potato next to it. Enjoy !

Rulada cu spanac / Spinach rolls

Nimic in viata nu e intamplator. Prin acest blog, eu nu vreau sa imi promovez o imagine pozitiva sau sa pun bazele unei extraordinare afaceri, desi stiu ca asta se poate intampla, insa scopul primar este de a impartasi experiente. Scopul blogului este de a da incredere celor care vor sa fac un lucru mic si pozitiv in viata lor, ca se poate. Poti incepe cu un fel de mancare. Stomacul plin te poate ajuta sa vezi viata in bine, sa gasesti solutii acolo unde credeai ca nu sunt. Daca nu ai la dispozitie resurse financiare considerabile, asta nu trebuie sa te demoralizeze, ci din contra, sa te motiveze sa schimbi in bine actualul stil de a manca, de a privi viata si de a trai mai bine.

Primavara este un moment de ranastere. In fiecare an viata si natura renasc, asa ca putem face acelasi lucru si noi, oamenii. Incepem prin ceea ce mancam, e un pas simplu si suficient de a incepe. Haideti sa facem o rulada de spanac, sa fim ca Popey marinarul, energici, pozitivi si invingatori.

Avem nevoie de

  • 1 set de foetaj de placinta
  • 400 gr spanac, fiert si tocat
  • 200 gr smantana
  • 200 gr branza
  • 2 oua

sp1

Se face foarte usor prin a lua cate 3 for subtiri de foetaj, pe care le pragatim de rulat.

Separat se amesteca toate ingredientele de mai sus si se pun cam 4, 5 linguri din aluat peste un set, se intinde uniform si se ruleaza. Eu nu am pus sare pt ca branza era deja sarata. Am adaugat doar putin piper.

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Se pun la copt intr-o tava unsa cu putin ulei si peste ele se toarna un amestec facut din 150 ml de lapte si un out batut.

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Se servesc reci sau calde, simple sau ca si garnitura la o fripturica, pt cei mai carnivori.

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Pofta mare, la trait frumos si sanatos!

English version:

Nothing in life is random. With this blog, I do not want to promote my positive image or to start a great business, although I know this can happen, but the primary purpose is to share experiences. This blog purpose is to give confidence to those who want to do something small and positive in their lives as anything is possible. You can start with a dish. A Full stomach can help you see life better, can help you to find solutions where you think they are not. If you do not have available financial resources, this should not stop you, but on the contrary, to motivate you to change your current style of eating, and to live better.
Spring is a time of re-birth. Every year life and nature reborn, so we can do the same thing, us the humans. We can begin with what we eat, it’s a simple enough step to start. Let’s make a spinach roll, to be like Popeye the sailor, energetic, positive and winners.
We need
• 1 package of puff pastry pie
• 400 grams of spinach, cooked and chopped
• 200 gr cream
• 200 grams of cheese
• 2 eggs
It is very easy by taking each 3 for thin puff pastry, and prepare it for the rolling.
Separately mix all the above ingredients and take about 4, 5 tablespoons of this mix and lay it over a set of 3 sheets, then roll. Place the rolls on a baking tray greased with some oil and pour over them a mixture of 150 ml of milk and a beaten egg. Serve them hot or cold, plain or as a garnish on a steak, for the most carnivores.

Enjoy cooking, enjoy life!

Tarta cu vinete / Eggplant tart

As putea sa imi public fara nici o problema o carte de bucate caci din multele retete pe care le incerc majoritatea sunt modificate. Asa ca fara problemele dreptului de autor sau chiar de inventator as reusi sa strang un buchet generos de retete, unice. Nu este neaparat un motiv de mandrie caci de multe ori schimband o reteta clar rezultatul nu mai este cel dorit ba chiar de multe ori sa intampla sa fie un mic dezastru culinar. Cu toate acestea modificarile mele in retete cunoscute scapa cu bine testul degustatului si reusesc in final sa produc surprize placute celor care le mananca, inclusiv mie. Cam asa se intampla si cu tarta mea cu vinete care a vrut sa fie un quiche insa neavand unele ingrediente si din prea multa personalitate, a iesit altceva, un aperitiv zic eu placut la gust si usor de digerat.

Asadar pt aluatul de la baza am  folosit:

  • 2 oua
  • 7 linguri de ulei
  • 7 linguri de lapte dulce
  • Putina sare
  • O lingurita de bicarbonat de sodiu stins in otet
  • Cam 250gr de faina sau ceva mai multa, depinde de cantitatile mai sus mentionate

Am amestecat toate ingredientele si am intins aluatul pe tava cu diametrul de 30cm.

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Apoi am pus un strat de vinete coapte si tocate si branza sarata peste vinete.

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Separat am luat:

  • 2 oua
  • 200 gr smantana
  • 100ml lapte dulce
  • 100 gr pesmet
  • Putina sare si piper

Am amestecat aceste ingredinete si le-am pus peste vinetele din tava si peste am aruncat si putin patrunjel tocat.

q3

Le-am lasat la cuptor ceva mai mult de 30 minute la un foc mediu insa trebuie sa incercati daca s-a copt bine inainte sa o scoateti din cuptor.

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Se serveste calda sau rece cu o salata de ardei copti in otet. Pofa mare!

English version:

I could publish without any problems a recipes book because of the many cookbook recipes that I try most of them are modified. So no copyright issues or even the inventor’s patents would ever be able to bring me troubles ans so I could gather a generously bunch of unique recipes. Not necessarily a pride as often bye changing a recipe clearly the outcome is not the desired one but often happens to be a little culinary disaster. However my changes in known recipes escape with not much worries and the tasting test produces pleasant surprises to those who eat them, including me. Something like this happened with my eggplant tart who wanted to be a quiche but lacking some ingredients and because of too much personality, it became something else, an appetizer I say easy to digest and with a nice veggie flavor.

So that being said, for the dough on the base I used:

  • 2 eggs
  • 7 tablespoons of oil
  • 7 tablespoons sweet milk
  • pinch of salt
  • A teaspoon of baking soda in vinegar
  • 250gr of flour or a little more, it depends on the quantities mentioned above

I mixed all the ingredients and I laid it on the tray with a diameter of 30cm.
Then I put a layer of baked eggplant and shredded cheese over the eggplant.
Separately I took:

  • 2 eggs
  • 200 g cream
  • 100ml fresh milk
  • 100 gr breadcrumbs
  • Salt and pepper

I mixed these ingredients and put them over the eggplants on the tray and threw over some chopped parsley.
I left in the oven a little longer than 30 minutes at a medium heat but you must try it first of removing it from the oven. You can serve it hot or cold next to a salad of roasted peppers in vinegar.

Enjoy!

Paste cu ton / Pasta with tuna

De cand am inceput nebunia blogului de mancare, am avut placerea sa fiu intrebata de oameni din jurul meu ce trucuri folosesc la anumite feluri de mancare pe care le gatesc. De multe ori s-a intamplat sa nici nu fi auzit de un anume fel si totusi, cu amabilitate sa dau un sfat care a fost bine primit. Cam asa se intampla si cu aceasta reteta. O stiu de mai bine de 5 ani de zile, de la sotul unei prietene care a stat o vreme in sudul Italiei. Reteta a fost modificata si de el, si logic si de mine, asa ca pt cunoscatori, o sa sune ciudat felul in care eu prepar sosul de ton pt paste. Cu toate acestea va impartasesc reteta mea, apreciata de cunoscuti, si la cererea unui coleg de-al sotului, caruia sper sa ii fi placut si mostra de azi dimineata.
Asadar avem nevoie de:

  • O punga de paste, fusili
  • 2 cepe
  •   2 onserve mici, de 200gr, de ton in ulei
  • Sos de rosii
  • Sare, piper si ce alte condimente credeti ca sunt potrivite

pt1

Se pun pastele la fiert intr-un vas unde clocoteste deja apa putin sarata. Separat se scurge uleiul din conserve si in el se caleste ceapa. Apoi se adauga si tonul si sosul tomat si se lasa pe foc cam 3 minute, pana se omogenizeaza bine custul si se imprietenesc cu toate.

pt2

Dupa ce s-au fiert pastele se pun sub jet de apa rece sa se raceasca si se amesteca cu sosul de ton. Eu le amestec intr-un stil mai taranesc, putin mai necioplit ar spune prietenii nostri italieni, insa asa imi place. Pt prezentare eu am folosit putin rozmarin, insa puteti sa treceti peste aceasta etapa.

pt3
Se servesc caldute sau reci. Pofta mare!

English version:

Since I started the blog craze of cooking and baking all sorts of dishes, I had the pleasure of being asked by people around me what tricks I use in some dishes i cook. Often happened that I have not even heard of dishes of that sort, yet kindly I gave advices that were always well received. Something like this happens with this recipe. I’ve known it  for more than 5 years, the husband of a friend who spent some time in southern Italy cooked it for us and I liked it. The recipe was modified by him, and logical by me as well, so for the connoisseurs, it will sound strange the way I cook tuna sauce for pasta. However the recipe I will share for is acclaimed by some people I know, and also at the request of a colleague of my husband, who I hope he loved the sample I sent for him this morning.
So we need:
A bag of pasta, fusili
2 onions
2 small cans of 200g of tuna in oil
Tomato sauce
Salt, pepper and other spices you think are appropriate

Boil the pasta in a bowl where the salty water is boiling. Separately drain the oil from the cans of tuna and fry for 2 minutes the onions. Then add the  tomato sauce and tuna and cook about 3 minutes until they are well blended and become good friends with each other.
Once cooked the pasta put it under cold water jet  to cool and mix it with the tuna sauce. I mix them in a more rustic, slightly rough way that my Italian friends would not recognize, but I love it this way. For presentation I also used some rosemary, but you can skip this step.
Serve warm or cold.

Enjoy!

Altfel de Falafel / Another type of Falafel

Imi place bogatia limbii romane ca iti da posibilitatea sa te joci frumos cu tot felul de cuvinte. Un alt fel de falafel suna amuzant dar sa stiti ca are si un gust foarte interesant, nou pt mine. Pt prima oara am gatit falafel aseara si tin sa va spun ca miroase divin si are un gust aromat, este usor de digerat si placut la textura. Intr-o emisiune despre calatorii am vazut cum se face falafel in tara de origine si m-a intrigat gustul pe care l-ar putea avea, Totodata vreau sa incerc tot felul de mancaruri si arome ca sa imi pot bucura sufletul cu experiente exotice, macar in farfurie la mine in bucatarie daca nu se  poate direct la sursa.

Iata de ce anume aveti nevoie:

  • 2 conserve de naut
  • 2 oua
  • 7 linguri pesmet
  • patrunjel taiat
  • o lingurita de bicarbonat de sodiu stins in otet
  • 4 cartofi fierti, la alegere
  • coriandru
  • chimen
  • 2 cepe potrivite
  • 6 catei de usturoi
  • piper, sare si putin ulei

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Bineinteles catitatile pot diferi, puteti face mai putin, sa vedeti daca va place. Se amesteca toate ingredientele. Dati prin masina de tocat sau tocati la robotul de bucatarie nautul din conserva si cartofii cu ceapa. Apoi amestecati bine toate ingredientele de mai sus. In reteta originala de falafel nu se pune cartof fiert insa eu am ales sa pun pt a amortiza surpriza gustului si cu ceva cunoscut caci pana acum nu am mancat naut niciodata sub nici o forma.

Dupa ce ati amestecat bine, faceti niste bile mai mari, le turtiti sa fie plate si le puneti la prajit intr-o tigaie cu ulei foarte bine incins care sa treaca de jumatatea mediana a unei turte de aluat.

flfll2

Aveti grija la focul de la aragaz sa nu fie foarte mare. Se prajesc foarte repede si dupa ce se scot se lasa pe un servet din hartie sa se scurga de ulei. Eu le-am servit calde alaturi de crema de branza sau branza topita si cu o salata de varza rosie de la otet.

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Pofta buna!

English version:

I love the richness of Romanian language as it allows you to play nice with all kinds of words. A different kind of falafel sounds funny in Romanian but it also has a very interesting taste, new for me. I cooked falafel for the first time last night and I want to tell you that it smells and tastes divine it’s easy digestible and enjoyable as texture. Few months ago, watching a trip advisory show on TV I saw how falafel is cooked in the homeland and the taste intrigued me so I wanted to try all sorts of foods and flavors to enjoy my soul with exotic experiences, at least in my plate in my kitchen if not directly to the source by visiting that country.

Here’s what you need:

* 2 cans of chickpeas
* 2 eggs
* 7 tablespoons breadcrumbs
* Chopped parsley
* A teaspoon of baking soda in vinegar off
* 4 boiled potatoes, choice
* coriander
* cumin
* 2 medium onions
* 6 cloves of garlic
* Pepper, salt and a little oil

The ingredients can be less than in my recipe it depends on your courage to test new flavors. Chop in the kitchen robot or food processor the canned chickpeas and potatoes with onions. Then mix all ingredients above. The original recipe does not count boiled potato but I chose to do so as a cushion for new textures with a familiar taste not to surprise myself to much because until now I have never eaten chickpeas in any form.

After mixing well, make bigger balls, flatten them in your hands and put them to fry in a pan with hot oil good to pass median half a flatten ball. Make sure to fire on the stove is not very high. They will cook very quickly and after that you need to let them out a paper towel to drain the oil. I’ve served them warm with cream cheese or melted cheese and a salad of red cabbage in vinegar.

Enjoy!

Crema prajituri / All purpose cream or pudding

Cand vine vorba de prajituri sau torturi, crema face diferenta. Dintotdeauna am apreciat o prajitura insiropata la un nivel potrivit dar si crema. Cu cat este mai pufoasa sau mai delicata cu atat imbogateste desertul pe care il completeaza. Creme de tot felul se pot face din multe ingrediente inrudite. Crema ganache este una din preferatele mele insa preferata din toate timpurile este crema simpla, facuta in casa, de genul budincilor, alba sau colorata, cu arome diferite. Una din matusile mele face creme foarte delicate si apreciate de toata familia, si am intrebat-o care este secretul ei.

Pt o crema simpla, budinca, avem nevoie de:

  • 500 ml lapte dulce
  • 4 linguri de zahar, sau mai putine
  • 4 linguri de faina
  • esente pt aroma
  • 50 gr unt

Procedeul este foarte simplu. Se pune intr-un vas faina zaharul si 5, 6 linguri de lapte si se amesteca bine pana se face o pasta fluida

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Apoi se pune la fiert restul de lapte. Cand a inceput sa fiarba se adauga pasta facuta mai devreme si se amesteca bine cu lingura sa nu se faca cocoloase de faina sau sa se lipeasca.

cr1

Se lasa la fiert 2, 3 minute. Se da la o parte depe aragaz si se adauga esenta pt aroma, culorile, daca e nevoie si untul. Se lasa la racit maxim 5 minute si se pune pe tort sau la prajitura.

cr3

Sau se poate pune in forme diferite si se lasa la frigider minim 8 ore si se serveste ca atare.

English version:

When it comes to cookies or cakes, the cream used makes the difference. I always appreciate a cake with a nice syrup but also the cream. The more delicate and  fluffy the cream is it  enriches the dessert it completes it. Cream of all kinds can be made from many ingredients related. Ganache cream is one of my favorites but the all time favorite is the simple home cooked  cream, like puddings, white or colored, with different flavors. One of my aunts makes very delicate creams and they are appreciated by the whole family, and so I asked her what is her secret.

For simple cream, pudding, we need:

* 500 ml fresh milk
* 4 tablespoons of sugar or less
* 4 tablespoons of flour
* Essence for flavor
* 50 g butter

The process is very simple. Place in a bowl the flour sugar and 5, 6 tablespoons of milk and mix well until it forms a fluid paste. Then boil the remaining milk. When it started to boil add the paste made earlier and mix well with a spoon not  to make no lumps of flour or stick. Let it to boil for 2, 3 minutes. Take it off the stove and add essence for flavor, color if needed, and butter to make it soft. Allow to cool 5 minutes and set up the cake or cookies, or you can put in different forms and leave it in the refrigerator for at least 8 hours and serve as such.

Enjoy!

Tort inima / Heart cake

Despre ziua indragostitilor am aflat tarziu, in anii de liceu si pt ca atunci nu prea aveam cu cine o sarbatori nu m-a preocupat aceasta zi in mod deosebit. Acum am un motiv in plus de a sari peste aceasta zi, caci pe 11 februarie sarbatoresc ziua casatoriei civile, si atat eu cat si sotul, credem ca dragostea nu se sarbatoreste intr-o anume zi a anului cand toata lumea o face ci mai degraba in alta zi, care sa puna accent pe caracteristicile fiecarui cuplu, sa accentueze sentimentul de unicitate si intimitate a sarbatoririi dragostei unui cuplu. Asadar iata cum mi-am surprins sotul in ziua aniversarii noastre.

Aveti nevoie de

  • 3 blaturi mici sau mai mari, facute dupa aceeasi reteta pe care vi-am prezentat-o deja
  • 500 grame de crema, de preferat alba
  • si pt decorat 300 grame fondant rosu sau daca vreti, frisca pt decorul tortului

Am ales sa bat laolalta albusurile pt blaturile tortului si sa le fac in 3 culori. Am impartit compozitia de albus batut cu zahar in 3 parti si pe fiecare am colorat-o altfel, dar inacelasi ton, dupa care le-am taiat in forma de inima.

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Apoi am insiropat blaturile si am pus crema in strat generos.

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Apoi l-am imbracat cu fondat rosu dupa cum a fost inspiratia de moment.

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Sa fiti iubiti si sa sarbatoriti iubirea asa cum simtiti, in orice zi a anului !!

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English version:

I heard about Valentine’s day later in high school and as there was no one to celebrate it with this day never meant something special to me and I have never been particularly concerned about. Now I have another reason to skip this day, as on February 11 I celebrate the day I got married in front of the mayor, and both me and my husband, we feel that love is not to be celebrated in a certain day of the year when everyone does but rather in any other day, to emphasize with the characteristics of each couple, to emphasize the feeling of oneness and intimacy of a couple’s love celebration. So here is how I surprised my husband on our anniversary day.

I took :

3 small or large sponges, made after ​​the same recipe that I already showed you
500 grams of cream, preferably white
300 grams fondant for decorating, must be red or if you want, cream for cake decoration

This time I chose to beat together all egg whites for the cake sponges and I made them in 3 colors. I divided the whites beaten with sugar in 3 parts and each has been colored in 3 different colors, but I kept the same trend, and after that I cut it heart shaped.
Then I added the syrup and added a generous layer of cream. Then I decorated it as was the inspiration of the moment.

I wish you to be loved and to celebrate love as you feel, in any day of the year !!