Orez cu prune uscate / Rice with dry plums / Riso con prugne secche

Cand eram copil, avea bunica un pat special din nuiele, si ii zicea gratie. Pe ea punea la uscat toamna prune fierte. Era o adevarata provocare si un act de maxim auto control sa ne tinem mainile departe de acel loc. Era o voce interioara care iti spunea “nu pune mana” si in acelasi timp, o alta voce, din stomac, care te indemna sa iei din ele, si usor deveneai campul de lupta a doua puteri, cea a salivei din cavitatea bucala si cea mentala. Cum sa rezisti la asa tentatie, sa nu degusti de cel putin 100 de ori pe zi din minunatele fructe care stateau ostentativ la soare, intinse cu grija de bunica numai ca sa iti faca tie sangele amar de ciuda ca nu le poti termina. Si cu mare chin reusea bunica sa pastreze cateva prune uscate pt postul Craciunului sa le fiarba apoi cu orez.

Aceeasi reteta am incercat eu sa o reproduc de curand, tot in post, dar al Pastelui.

Avem nevoie de :

  • 150 gr orez
  • De 4 ori cantitatea de apa
  • Cam 350 gr prune uscate
  • Zahar dupa gust si coaja rasa de lamaie

Procedeul este simplu. Se lasa in apa prunele, cam 3 ore, sa se inmoaie.

orez1

Se fierbe orezul in  apa usor sarata.

orez2

Dupa cum am precizat mai devreme, cantitatea de apa este de 4 ori cea de orez, de aceea eu masor orezul cu o cana.

orez3

Cand e gata fiert, se adauga prunele si putin zahar. Se mai lasa la fiert putin si dupa ce se ia de pe foc se lasa la racit si se adauga coaja de lamaie, deasupra, pt aroma.

orez4

Se poate servi si cald, dar e mai bun rece. Pofta mare!

PS: Reteta mea participa la un concurs acum

ABC_CE

Mai multe detalii gasiti la sursa:   http://abcincucina.blogspot.com.es/p/welcome-to-europe.html

English version:

When I was a kid, my grandmother had special bed of straw. In early fall she sat on it boiled dry plums. It was a challenge and an act of great self-control than to keep our hands away from that place. It was an inner voice that said “do not touch” and at the same time, another voice, in the stomach, and easily I  become the battlefield of two powers, the saliva in the mouth and my mind. How to resist such temptation, not to taste at least 100 times a day from the wonderful fruit that stood ostentatiously in the sun, to become so stretched as my grandmother carefully planned, it just made your blood tie bitter. And with great pain, from my side, grandmother managed to keep some dry plums for the time before Christmas to then boil with rice.
Same recipe I tried recently to reproduce, also in time of self-control, but before Easter this time.
We need:

  • 150 g rice
  • 4 times the amount of water
  • About 350 g dry plums
  • Sugar and lemon zest

The process is simple. Allow the plums to hydrate for about 3 hours in plain water, to soften. Boil the rice in lightly salted water. As mentioned earlier, the amount of water is 4 times that of rice, so I masseur the rice with cups.
When it’s done cooking, add a bit of sugar and the plums. Leave it to boil a bit more and it cools down add the lemon zest, for flavor.
It can be served warm, but cold is better. Enjoy!

PS: my recipe is now in a contest

ABC_CE

Check out the details here

Or the direct link  http://abcincucina.blogspot.com.es/p/welcome-to-europe.html

Italiano:

Quando ero bambina la mia nonna aveva un letto speciale fatto di vimini che si chiamava “gratie”. Lei metteva in autunno le prugne a farle seccare sopra e sempre mi diceva di non toccarle. C’era una voce dentro di me che mi diceva “non toccarle” e sempre un altra voce che partiva dalla pancia e mi spingeva di prendere alcuna e cosi piano pianino diventavo un campo di guerra tra le due forze la mente e la bocca che salivava.
Come resistere alla tentazione, non assaggiare 100 volte al giorno i meravigliosi frutti che oziavano sotto il sole addaggiati con cura dalla mia nonna sembrando che vogliono solo farmi gola e prendermi in giro perché non posso mangiarli tutti.
E con tanta fatica la nonna riusciva a salvare alcune prugne e metterli da parte per il digiuno (ortodosso) prima del Natale e poi cucinarle con il riso.
Ricetta:
  • 150 gr riso
  • 4 volte la stesa quantità (volume) di acqua
  • quasi 350 gr prugne secche
  • zucchero semolato secondo il vostro gusto
  • e scorza grattugiata di un limone BIO
Lasciate le prugne in ammollo in acqua per quasi 3 ore, si devono ammorbidire.
Lessate il riso al dente in acqua salata. Aggiungete le prugne scollate e lo zucchero e terminate la cottura del riso.
Spegnete la fiamma e aggiungete la scorza grattugiata del limone. Servite caldo, tiepido o ancora meglio freddo.
Grazie Cristina per la traduzione.

 

Cartofi “trandafiri” …copti

Cartofi “trandafir” copti

artandkitchen

potatoes roses

Have you ever seen carved potatoes roses?

This video was my inspiration: http://www.youtube.com/watch?v=fJm8yQI2vzM

Well, I tried to make it easier and imagined I could slice the potatoes arrange them in muffins mold and bake them in the oven.

But how to remove them from the mold? Egg would be the necessary glue.

For this recipe I used red skinned potatoes about 10 cm/3 inch long and little more than 2.5-3 cm / 1 inch wide.

For 4 roses you will need:

  • Boing water, salted
  • 2 potatoes, very thinly sliced
  • Olive oil
  • 1 egg
  • salt
  • spices and herbs to taste (dried rosemary power, paprika, mexican spices, garlic powder,…)

Preparation

  1. Grease your muffins molds (I used silicon molds about 6-7 cm / 2.5 inch wide).
  2. Boil potatoes slices for 3-4 minutes in order to make them lightly pliable.
  3. Drain and let cool down. Toss them with little salt and spices to taste…

View original post 130 more words

Tarta cu nuci si fructe / Nutty and fruity tart

Cine nu viseaza sa fie inventator? Eu cred ca fiecare dintre noi se crede a fi, si unii chiar reusesc sa fie niste mici zei si sa dea viata unor lucruri noi. Nu pot sa zic daca si eu fac parte din aceeasi categorie insa imi place sa ma joc cu tot felul de ingrediente sau lucruri. Cand eram copil ma jucam cu noroi si iarba uscata, pietricele si frunze din copaci si aveam propriul meu restaurant unde invitam copii din vecini sau papusile acestora. Cam asa ceva am vrut sa fac si acum, sa inventez ceva. Daca mi-a iesit sau nu eu sunt ultima persoana care sa confirme, cred totusi ca a iesit ceva interesant.

Am cautat prin bucatarie si am luat

  • 2 oua
  • 400 gr faina
  • Niste fructe concelate din frigider
  • 150 gr nuci
  • Cacao
  • Niste stafide ratacite
  • Aproximativ 250 ml apa, care poate fi inlocuita cu lapte
  • Esenta de portocale
  • O lingurita de bicarbonate de sodium, stins in otet

trt ghici

Apoi am batut albusurile de la oua cu mixerul, si le-am amestecat cu galbenusurile, fructele, cacaoa, nuca, apa, 2 linguri de ulei, fructele, esenta si treptat am pus faina pana am obtinut o pasta mai consistenta.

trt1

Am luat apoi forma de 30 cm si am pus amestecul la cuptor.

trt2

Greseala mea a fost ca am pus ceva mai multa apa si i-a luat 1 ora sa se coaca, iar interiorul parea putin necopt, insa a semanat cu o budinca de cacao cu aroma de fructe de padure si nuci.

La final am pus peste ea gel rosu si am lasat-o la frigider 2 ore.

trt3

Sper sa va placa si voua si daca aveti sugestii, sunt nerabdatoare sa le incerc.

Pofta mare!

English version:

Who doesn’t dream of being an inventor? I believe that each of us is believed to be, and some even manage to be, like little gods and give life to new and interesting things. I can’t say if I belong to the same category but I do like to play with all sorts of ingredients or things. When I was a kid I was playing with mud and dry grass, pebbles and leaves from trees and had my own restaurant where children were invite with their dolls and toys. So I wanted to do and now, to make something new. If it turned out fine I’m not the one to confirm, still I think the outcome was something interesting.
I searched the kitchen and I took

  • 2 eggs
  • 400 grams of flour
  • Some frozen fruits from the refrigerator
  • 150 g nuts
  • cocoa
  • Some stray raisins
  • Approximately 250 ml of water, which can be replaced with milk
  • orange essence
  • A teaspoon of sodium bicarbonate, died in vinegar

Then I beat the egg whites with a mixer, and I mixed them with the yolks, fruits, cocoa, nuts, water, 2 tbsp oil, fruits, essence and add the flour gradually until I had made a consistent paste.
I took the form of 30 cm and put the mixture in the oven. My mistake was that I put too much water and it took 1 hour to ripen, while the interior seemed to be immature, not cooked, but it resembled a cocoa-flavored pudding with berries and nuts.
Finally I added over it some red gel and left it in the refrigerator 2 hours.

I hope you will enjoy it as well and if you have any suggestions, I’m eager to try them.

Cornulete cu osanza / Granny’s pork fat croissants

Cati dintre cititorii acestui blog nu isi aduc aminte de cornuletele cu untura ale bunicii? Putini cred, si dintre acestia cu siguranta doar cei care nu au copilarit aici. Bunicile noastre, in Romania, ne rasfata cum pot ele mai mult. Preparatele lor nu sunt demne de concursuri culinare insa pot castiga o competitie cu orice preparat al unui chef bucatar de renume. Dintre dulciurile facute de bunica, e greu sa alegi care sa fie preferatul caci toate au un ingredient secret, dragostea. Aceasta reteta simpla este recomandata in sezonul rece insa principalul ingredient poate fi inlocuit cu altfel de gras.

Pt aluat avem nevoie de:

  • 200 gr osanza de porc, alba
  • 200 gr smantana
  • 2 oua
  • 200 gr zahar
  • Esenta de lamaie
  • 700 gr faina

Pt umplutura:

  • Nuci macinate amestecate cu gem
  • Sau rahat taiat marunt

corn1

Se amesteca untura cu zaharul si ouale ca sa se omogenizeze bine. Apoi adaugam smantana si faina pana rezulta un aluat tare. Se lasa la frigider minim 4 ore.

corn2

Se ia apoi si se intinde pe masa intr-un strat subtire de un sfert de centimetru grosime.

Se taie in patratele cu diametrul de 10-15 cm si in mijlocul lor se pune umplutura. Eu am ales acum sa pun nuci amestecate cu gem de cirese. Se ruleaza si se pun la copt.

corn3

Se servesc si reci si calde cu zahar farin peste ele. Pofta mare!

English version:

How many readers of this blog don’t remember our grandmother’s pork lard croissants? Few, I believe, and certainly only those of you who didn’t grew up here. Our grandmothers, here in Romania, spoil us the most they can. Their dishes are worthy of culinary competitions and can beat any preparation of a known chef even if you wouldn’t think they can. Among the sweets made ​​by my grandmother, it’s hard to choose which one to be the favorite because they all have a secret ingredient, love. This simple recipe is recommended in the cold season but the main ingredient can be replaced by other fat.
For the dough we need:

  • 200 g pork fat, white it must be
  • 200 gr of cream
  • 2 eggs
  • 200 gr sugar
  • Essence of Lemon
  • 700 gr flour

For stuffing:

  • Ground nuts mixed with jam
  • Or shit chopped

Mix the cream with the sugar and eggs to blend well. Then add the cream and flour until the dough looks is good to be molded. Keep it in the refrigerator at least 4 hours. Then spread it on a thin layer of a quarter inch thick. Cut it into squares with a diameter of 10-15 cm and put the stuffing in their middle. I choose this time the blended cherry jam and nuts. Then roll it and put it in the over to bake at a medium heat.
Serve hot or cold with confectioners sugar over them.

Enjoy!

Tort Albinute / Bees cake

Ideea mai putin obisnuita de a face un asemenea tort a venit de la sotia unui coleg de munca. Este pasionata de albinute si dragostea ei pt aceste animalute atat de speciale a fost motivul pt care am ajuns sa fac acest tort. Recunosc din primele randuri ca mica mea creatie nu a fost un succes total, ba chiar a fost un altfel de esec culinar cu aroma de cacao si fondant.

Cu toate acestea surpriza si-a atins scopul caci domna sarbatorita a fost profund impresionata de gestul sotului si mi-a soptit o albinuta ca bucuria enorma a fost cea care a facut-o sa ignore punctele slabe ale tortului.

Am folosit acelasi blat de prajituri pe care deja il consider preferatul meu si al celor pt care fac tort.

Apoi crema ganache si un sirop cu aroma de rom.

alb1

Decorarea a fost cea care mi-a dat batai de cap.

alb2

Desi am folosit scobitori pt a convinge albinutele sa stea in picioare si mandre, una din ele, mai buclucasa nu a vrut sub nici o forma sa ma asculte si mai mult de atat a convins-o se pe cealalta sa nu accepte aripioarele pe care le aveam pregatite pt ele.

alb3

Cu siguranta eu am avut multe de invatat pt viitoare provocari si in acelasi timp le multumesc celor doi soti pt aprecierile lor.

English version:

The unusual idea to make such a cake came from the wife of a coworker. She is very passionate about bees and her love for these special animals was the reason that made me say I have to bake this cake. I admit from the first lines that my little creation was not a total success, I could even call it a sort of a culinary failure with cocoa and fondant flavor.
However this surprise has achieved its goal and the nice lady that celebrated her birthday last week was deeply impressed by the gesture of her husband as so a bee whispered to me. Her enormous joy was the one that made her ignore the weaknesses of my cake.
I used the same sponge for cakes you already know and about which I can say it’s my favorite and also for those for whom I bake.
I used cream ganache and rum flavored syrup for the filling.
The decorating part was the one that gave me headaches. Although I used toothpicks for convincing my bees to proudly stand up and straight, one of them, more troublesome wouldn’t listen to me in any way and more than that she persuaded her neighbor to do the same and even not to accept the wings that I had prepared for them.
I certainly had a lot to learn for future challenges and also I would like to send a BIG “thank you” to both spouses and all their appreciation.

Mini tarte / Mini tarts

Printre multele retete de mancaruri si prajituri pe care le veti gasi pe blogul meu se numara unele care sunt recente, sa zicem moderne, si de care ma leaga amintiri recente. Cam asa as putea imparti in doua categorii aventurile mele culinare. Din categoria celor mai noi retete va prezint o reteta care ar putea fi raspunsul multor intrebari atunci cand vrem sa gatim ceva simplu, rapid si dulce la orice eveniment, o seara linistita in familie sau pt un eveniment. Este vorba despre tarte, in cazul meu mini tarte, dar puteti folosi acelasi aluat si pt o tarta clasica cu fructe, ciocolata sau orice alta umplutura.

Reteta aluatului am luat-o de la o prietena draga de care ma leaga multe amintiri frumoase, amuzante si cu arome de compot de mere :)) multumesc Ela

Pt aluat avem nevoie de

  • 200 gr unt
  • 150 gr zahar farin
  • 500 gr faina
  • 2 oua

Se amesteca mai intai untul, care poate fi si rece, cu faina si zaharul. Pt prima oara in viata mea am gasit o utlitiate unor unelte pe care le credeam cu totul inutile, paletele spirala de la mixer.

tart1

Dupa ce am amestecat bine ingredientele de mai sus, adaugam putina esenta pt aroma si ouale, dupa care amestecam bine. Din coca rezultata putem face cu usurinta 30 de mini tarte sau 2 tarte mai mari.

Le lipim de formele de copt special create si le coacem la un foc potrivit. Mihaela ne recomanda coacerea in orb care insa e mai greu de aplicat la mini tarte. Cu toate acestea se vor coace foarte repede si le putem scoate usor din forme.

tart2

Se pot umple cu absolut orice fel de crema si decorate cu fructe sau nuci de diferite feluri.

English version:

Among the many dishes and cake recipes that you will find on my blog I include some that are recent, say modern with which I am bound by recent memories. This is how I can share my culinary adventures, in two categories. From the latest category I will present a recipe that could be the answer t  many questions when you want something simple to bake, fast and sweet for any event in the family as a quiet evening or for an event. It’s the tarts, mini tarts for me, but you can use the same dough also for a classic tart with fruit, chocolate or other fillings.
I made the dough recipe from a dear friend that I bind by many memories, tons of fun and flavors of apple compote :)) thank you Ela
We need:

  • 200 g butter
  • 150 gr confectioners sugar
  • 500 g flour
  • 2 eggs

Mix the butter first, which can be cold, with flour and sugar. For the first time in my life I found the way to use some tools which until now I thought they are totally  unnecessary, the mixer spiral blades.
After I mixed these ingredients thoroughly above, I added some essence for the flavor and then the eggs and blend well. From the resulting dough you can easily make 30 mini tarts tarts or 2 biger tarts with 30 cm diameter.
We then lay the dough in the specially designed forms and bake them at medium heat. Mihaela recommends the baking in blind but it is more difficult to apply to mini tarts. However these will ripen very quickly and we can easily remove them from the small forms. They can be filled with almost any kind of cream and decorated with fruits and nuts of various kinds.