Desert din paste / Pasta for dessert

In copilarie fiecare Paste si Craciun era moment de referinta intr-un an. Cu sinceritate va marturisesc faptul ca si acum e cam la fel. O vorba romaneasca mai veche spune ca iti aduci aminte de un lucru din Paste in Craciun sau ca faci ceva cu aceeasi frecventa. Aceste doua sarbatori mari de peste an sunt momente de reflectie in viata unui om. Fara sa vrei te opresti putin din ritmul alert si reflectezi la perioada trecuta de la ultima sarbatoare importanta si te gandesti cu emotie la momentul viitoarei sarbatori. Eu una, om simplu va zic, asa fac. Trasez in gand drumuri parcurse si pe care le voi parcurge si imi incarc bateriile… golindu-mi mintea de griji si sufletul de temeri. Oamenii mai puternici sau mai determinati tin si post, se abtin de la abuzuri fizice si spirituale si se curata in mintea si trupul lor pregatindu-se pt viitoare aventuri.

Pt ei, in semn de respect postez azi pe blog cel mai simplu desert pe care l-am facut pana acum.

Ingredientele sunt urmatoarele:

  • Paste, de orice fel
  • Putin zahar
  • Nuci macinate
  • Fructe

Procedeul este cat se poate de simplu. Fierbem pastele si le racim sub jetul de apa rece.

pdesert1

Intre timp luam cu seriozitate masina de macinat nuci si trecem la treaba, in fond putina transpiratie in bucatarie ne da mai multe satisfactii (dupa dus) cand servim mancarea.

pdesert2

Odata ce pastele sunt fierte si racite, le amestecam cu nucile macinate, putin zahar, dupa gust si fructe taiate cuburi sau felii si gata desertul.

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Pofta mare si post usor!

English version:

When I was a child every Easter and Christmas was a milestone each year. I sincerely confess that now is about the same. An old Romanian’s saying tells us that you remember to do something from Easter to Christmas, as in rarely. These two major celebrations throughout the year are times of reflection in a one’s life. Without thinking much you stop a bit from the alert pace and reflect on the period that passed since the last major celebration and think with emotion to the upcoming time before the next holidays. I, for one, am a simple person I say, and I do so. I plan journeys in my mind towards new destinations and I fill my inner batteries by emptying my mind of worries and my soul from fears. Stronger people or those enough determined and keep the advent, abstaining from physical and spiritual abuse and clean their mind and body preparing for their next adventure lighter.
For them, in reverence, I post today the easiest dessert I’ve ever done.
The ingredients are:

  • Pasta of any kind
  • some sugar
  • ground nuts
  • fruits

The process is quite simple. Boil the pasta and cool them under running cold water. Meanwhile take the nut grinder and get to work, in fact a little sweat in the kitchen gives us more satisfaction (after the shower) when serving the food. Once the pasta is cooked and cooled, mix it with the nuts, some sugar for your taste and some diced or slice fruits ​​and ready it is your dessert.

Enjoy!

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Piure de cartofi / Mashed potatoes

Rasfoind paginile de blog mi-a fost dat sa vad un articol in care o persoana simpatica, recunostea cu putina amaraciune ca nu poate sa faca piure de cartofi. Initial am zis ca e o gluma insa era cu totul adevarat. Am stat apoi pe ganduri, si incercam sa imi explic cum sa nu poti sa faci piure. Intr-o tara saraca precum Romania unde majoritatea felurilor de mancare gatita contine cartofi gatitul piurelui este pt multe gospodine o rutina plictisitoare care trece neobservata. Cu toate acestea mai sunt unii sau unele care sunt la inceput de drum in bucatarie, si cu riscul de a cadea in banal am zis ca n-ar fi o idee rea sa postez si eu reteta mea de piure de cartofi.

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Asadar, avem nevoie de:

  • 700 gr cartofi
  • 50 ml lapte
  • 2 linguri ulei
  • Sare si piper, sau putin delikat

Va prezint azi reteta rapida de piure. Se curata cartofii de coaja si se taie in cubulete mici. Ii punem la fiert acoperiti bine de apa si dam focul mare ca sa fiarba bine si repede. Incercam cartofii cu o furculita, daca se patrund usor atunci sunt fierti. Cand sunt calzi ii luam cu un spumar din oala si fiecare portie luata se piseaza cu o furculita.

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Cand am pisat toti cartofii adaugam peste ei laptele, uleiul si condimentele. Amestecam bine din exterior spre interior.

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Rezultatul este un piure cu gust adevarat de cartof, bucati de cartof ratacite prin farfurie si o textura catifelata data de lapte.

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Se poate servi ca atare sau ca si garnitura, cum am facut eu, cu chiftele si salata de verdeturi. Pofta mare!

English version:

I was browsing the blog pages few weeks ago and I was given to see an article posted by a nice person who was admitting, with some bitterness, that she can’t cook mashed potatoes. Initially I said it must be a joke but it was true. I then thought, and tried to explain to myself, how can you not cook puree, meaning mashed potatoes? In a poor country like Romania where most cooked dishes contain potatoes for many housewives cooking mashed potatoes is a boring routine that goes unnoticed. However there are some who are just starting out in the kitchen and with the risk of falling into banality I said it would not be a bad idea to post my recipe for mashed potatoes.
Therefore, we need:

  • 700 gr potatoes
  • 50 ml of milk
  • 2 tablespoons oil
  • Salt and pepper, or some Vegeta.

I present you now the quick recipe for mashed today. Peel off the potatoes and dice them into small cubes. Put them to boiling well covered with water and leave high the heat for them to boil well and quickly. Try the potatoes with a fork; if they break easily then they are boiled. When still warm take them out and mash them with a fork. When all potatoes are mashed add the milk, oil and spices. Stir well from the outside to inside of the bowl. The result is a true taste potato dish, with potato pieces wandering on your plate and a smooth texture given by the milk.

You can serve it as presented or as a garnish, like I did, with my fried meatballs. Enjoy!

Chiftele / Fried Meatballs

Ieri stateam de vorba cu una din vecinele mele dragi si ii povesteam ca vreau sa gatesc chiftele. Din vorba-n-vorba, ca femeile, am ajuns la concluzia ca iti trebuie ceva special sa poti sa le faci asa cum trebuie. Atat eu cat si ea am recunoscut senin ca o mancare asa de simpla poate deveni usor un dezastru daca nu stii macar un truc sa te ajute sa iti iasa bine. In acest caz asul meu din maneca este mama mea. Am sunat-o azi si am rugat-o sa imi spuna ce face ea de reuseste sa gateasca niste chiftele asa de bune.

Iata sfaturile mamei. Avem nevoie de:

  • 1 kg carne tocata, amestec de vita si porc
  • 1 ou
  • O jumatate de paine veche de 1 zi sau 2
  • O ceapa potrivita
  • O legatura de usturoi verde
  • O legatura de patrunjel
  • Sare si piper

Se pune mai intai painea la inmuiat in apa. Dupa care se taie verdeturile si se pun peste carne, alaturi de ou. Dupa ce s-a inmuaiat painea, o scurgem bine de apa si o punem peste restul de ingrediente.

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Asezonam cu putina sare si piper si amestecam foarte bine pana devine o pasta omogena.

Luam in mana cate o bila de carne si o tavalim prin faina. Dupa ce am repetat procedeul cu toata carnea lasam chiftelele sa se odihneasca macar un sfert de ora pe o parfurie.

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Apoi le punem la prajit in ulei incins bine, dar focul aragazului nu trebuie sa fie foarte puternic.

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De data asta mi-au iesit mult mai bine ca in trecut multumita sfaturilor mamei mele. Se pot servi simple cu o salata sau cu mustar sau cum am facut eu cu o garnitura de piure de cartofi.

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Pofta mare!

 English version:

Yesterday I was talking with one of my dear neighbors and I told her that I want to cook meatballs. Chatting about this and that, as women do, we have concluded that you must have some special skill to cook these meatballs the right way. We then admitted that a simple food can easily become a disaster if you don’t know at least one trick to help you get it right. In this case my ace in the sleeve is my mother. I called today and asked her to tell me what she does to manage cooking the meatballs so good.
Here are my mommy’s tips. We need:

  • 1 kg minced meat mixture of beef and pork
  • 1 egg
  • A half a bread 1 or 2 days old
  • An onion
  • A bunch of green garlic
  • A bunch of parsley
  • Pepper and salt

Place first the bread to soak in water. Then cut the greens and add them over the meat, with the egg. After the bread is well soaked, drain well the water and put it over the rest of the ingredients. Season with salt and pepper and mix well until it becomes a smooth paste.
Then take in your hands hand medium size balls of the mixture and roll them in flour. After repeating the process with the meat let them rest at least a quarter of an hour on a plate.
Then put them to fry in hot oil, but be careful to leave the fire not very strong on the cooker.
This time they came out much better than in the past thanks to my mother’s advices.

piu&pif

You can serve them in a simple way with a salad or just with mustard or as I did with mashed potatoes. Enjoy!

Gratar / Grill – barbecue

In ultimii 10 ani, in Romania, daca nu faci un gratar, nu te numesti roman. Fie ca frigi legume sau carne sau amandoua, fie ca frigi doar pt tine si partener fie ca pregatesti o petrecere in toata regula, este musai sa fie gratar. Teorii pro si contra apar din ce in ce mai des in ceea ce priveste mancarea gatita la gratar insa parerea mea este ca e o mancare sanatoasa daca se folosesc materiale lemnoase ca si combustibil si daca nu se abuzeaza in privinta cantitatii. Un gratar gatit cu lemne sau coceni de porumb servit o data pe saptamana nu are ce sa faca rau. Grija trebuie sa avem si la ce punem pe gratar, un preparat din carne trebuie insotit de o leguma, iar carnea niciodata grasa.

Despre gratare o sa mai vorbim dar haideti sa va arat o varianta facuta recent de mine si sotul meu.

Avem nevoie de:

  • 1 kg ciuperci
  • 4 pulpe dezosate de pui
  • Crema de branza
  • Condimente

Se curata ciupercile de pielita cu un cutit cu lama scurta. Atentie, ciupercile nu se spala pt ca vor absorbi si mai multa apa.

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Dupa ce le-am curatat ne ocupam de carne. Se spala si se lasa cel putin 1 ora intr-un amestec de condimente. Se pot folosi: putina sare, piper, condimente speciale de gratar.

La partea cu gratarul intervine sotul meu, un mic expert in familie. Se da foc la lemne si cand focul este intarit se pune peste el partea metalica pe care se va aseza mai tarziu carnea si legumele. Se lasa pe foc acea parte detasabila cu scop de igienizare, in fond focul igienizeaza cel mai bine. Cand focul a transformat in jar lemnele se aseaza pe gratar carnea mai greu de copt, de exemplu daca avem si pui si porc vom pune initial carnea de porc apoi cea de pui. Se intorc regulat partile de carne de pe o parte pe alta ca sa se patrunda bine carnea. Cand caldura emanata de jar isi pierde din intensitate se aseaza si legumele pt ca acestea se coc cel mai repede.

grt1

Si uite asa usor, usor pregatim o masa usoara si sanatoasa. La decorat eu am folosit piper colorat si crema de branza care a mers de minune cu ciupercile si carnea de pui.

ciuperci2

Pofta mare!

 English version:

In the last 10 years in Romania, if you don’t have a barbecue, you can’t call yourself Romanian. Whether you fry vegetables or meat or both, or if it’s just for you and your partner or if you prepare yourself for a great party, it’s compulsory to serve grill. Theories for and against the grill or the barbecue appear increasingly often lately but I think that the grill/ barbecue can be a healthy food if you use wood materials as fuel and if you don’t abuse with the quantity. A barbecue cooked with wood or corn cobs served once a week can do no harm. You must have care with what you put on the grill, if it’s meat then you must add vegetables as well and the meat never to be too fat.
About grills I’ll tell you more in the next posts but now let’s see what I have for you.
We need:

  • 1 kg mushrooms
  • 4 boneless chicken thighs
  • Cream Cheese
  • Spices

Clean mushrooms with a short blade knife of their soft skin. Be careful not to wash the mushrooms for they will absorb more water. After this you can wash the meat as well. Then leave it at least 1 hour in a mixture of spices. You can use: salt, pepper, barbecue special spices mix.
Our barbecue family expert is my husband. He sets the fire to the wood, and when the fire gets furious he puts over the hardened steel table where we will later place the meat and vegetables. The purpose is to sanitize it because in fact the fire sanitizes best. When the fire loses the flame and starts to turn the wood into ashes you can add the meat, first the type of meat that need more time to cook, for example if we have chicken and pork we will initially add the pork then the chicken. You then regularly turn the meat from side to side for the heat to penetrate the meat. When the heat from fire loses the intensity add the vegetables for they ripen fastest.
And so we prepare a healthy meal. I decorated the plate using colored pepper and cream cheese that went great with the mushrooms and chicken.

Enjoy!

Paste cu sos alb de prosciutto / White sauce prosciutto pasta

Cand vine vorba de paste n-as putea spune ca imi trezesc amintiri vii cu bunica sau orice fel de alta amintire din acea perioada. Pastele au intrat in fata mea sub forma de spaghte la cuptor cu branza si ou, reteta pe care o sa o impartasesc ceva mai tarziu. Reteta aceasta am gasit-o intamplator pe ambalajul unui produs alimentar si mi-am zis ca merita incercat. Pt ca este o reteta foarte usor de facut trebuia sa profit.

Incepem cu :

  • 400 gr pasta fusili
  • 300 gr prosciuto
  • 200 ml smantana lichida pt gatit
  • 150 gr unt
  • Condimente si un mic secret

pasta prosciut1

Incepem prin a fierbe pastele. Intre timp punem untul la topit intr-o tigaie si taiem fasii prosciuto.

pasta pros4

Adaugam prosciuto peste unt si il lasam putin sa se rumeneasca. Apoi adaugam smantana si le lasam pe foc 2 minute.

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Cand e gata prietenia ingredientelor desavarsim gustul cu ce condimente ne plac mai mult, sare, piper, putin rozmarin si secretul meu, usturoiul!

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Luam pastele fierte din vas si le racim sub jet de apa. Le scurgem si punem sosul mai devreme preparat peste ele.

pastaa

Pofta mare!

English version:

When it comes to pasta I couldn’t say that I wake up vivid memories of grandma or any other memory from that period. I first met them in the form of spaghetti with cheese and eggs, baked in the oven, a recipe which I will soon share with you. I found this recipe on the packaging of a product by chance and I thought it was worth trying. For it is a very easy recipe to do I wanted to take a chance and cook it.
We need:

  • 400 gr pasta fusilli
  • 300 gr prosciutto
  • 200 ml heavy cream for cooking
  • 150 g butter
  • Spices and a little secret

We start by boiling the pasta. Meanwhile we put the butter to melted in a pan and cut in strips the prosciutto. Then add the prosciutto over the butter and leave it to brown slightly. Then add the cream and let them there for about 2 minutes. When ready the friendship of these ingredients to have a perfect taste we add the spices, salt, pepper, rosemary and my secret little: garlic!
Put cooked pasta in bowl and cool it under running cold water. Drain the pasta and add over them the earlier prepared sauce. Enjoy!

Tort egiptean / Egyptian Cake

A fost o vreme cand eram in fiecare zi cu nasul in forumuri de gatit ca sa prind curaj sa incerc si eu sa gatesc si eventual si sa postez. Retetele adunate in tot acest timp s-au strans intr-un caietel si sper sa am timp sa fac macar jumatate din ele caci sunt asa de multe. Printre ele se numara si un tort care mi-a atras atentia cu numele sau, tort egiptean. Am stat sa ma gandesc daca am auzit vreodata de un desert din aceasta parte a lumii si sincer chiar nu imi aduc aminte. La noi in Romania deserturile au nume simple care descriu pur si simplu prajitura sau sunt nume, sa zicem consacrate, care vor mai fi o buna vreme pe rafturile cofetariilor.

Asadar sa va spun ce tort am facut eu de curand, acesta, egiptean se pare.

Avem nevoie de:

  • 6 oua
  • 11 linguri de zahar
  • 6 linguri de faina
  • 120 gr nuci macinate
  • 350- 400 ml lapte
  • 150 gr unt
  • o esenta
  • 200 ml frisca lichida
  • cam 150 gr nuci taiate mai mari

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Pt blat vom separa albusurile de galbenusuri. Vom bate la mixer albusurile cu 5 linguri de zahar si vom pune peste ele 4 linguri de faina si nucile macinate. Rezultatul il punem in tava cu hartie de copt la foc moderat. In 30 minute ar trebuie sa fie gata.  Puteti folosi o tava mai mare doar o data, sau dupa preferinte, tavi mai mici cam de 15-20 cm diametru, de 2 sau 3 ori.

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Separat amestecam galbenusurile ramase cu restul de faina, zahar si lapte. Cand s-au omogenizat le punem pe foc sa dea in fiert. Le lasam sa devina o crema groasa si la final punem esenta, pt aroma si untul si amestecam bine.

Batem la final si frisca si o amestecam cu nucile taiate mai mari.

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Cand blatul s-a copt il dezlipim usor de pe hartia de copt, il taiem, sau nu, dupa preferinta si punem peste el crema si frisca amestecata cu nuci. Eu l-am taiat in 3, dupa cum vedeti si am facut o prajitura mai inalta si am lasat-o asa, putin stilizata, ca sa puteti admira straturile din interior.

Gustul este divin. La frigider blatul se va inmuia si mai mult, nu va fi deloc tare, nici macar pe margini si nucile din blat si crema vor da un gust special prajiturii.

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Pofta mare!

English version:

There was a time when I was in every day looking on cooking forums trying to get enough courage to try the recipes myself, to cook and eventually to post them. The recipes I gathered during this time are now in my scrap book and I hope to have time cook at least half of them because they are so many. Among them this cake caught my attention with its name, Egyptian cake. I was thinking if I ever heard of a desert from this part of the world and I honestly don’t remember. Our simple Romanian desserts have names that simply describe the cake or names, so good known, that I think they will be on the confectioneries shelves for quite a while.
So let me tell you what cake I baled recently, this Egyptian apparently.
We need:

  • 6 eggs
  • 11 tablespoons sugar
  • 6 tablespoons flour
  • 120 g ground nuts
  • 350 – 400 ml milk
  • 150 g butter
  • an essence, for the flavor
  • 200 ml whipped cream
  • About 150 g bigger chopped walnuts or nuts

For the countertop we will separate the egg yolks from the whites. We mix the egg whites with 5 tablespoons of sugar and over them we put 4 tablespoons of flour and the ground nuts. The result is put in the pan with parchment paper at moderate heat. In 30 minutes it should be done.
You can use a large pan only once or as you wish, smaller trays of about 15-20 cm diameter, 2 or 3 times.
Separately mix the remaining egg yolks with the remaining flour, sugar and milk. When they are homogenized put them in a pan to boil. Let them become a creamy mixture and boil for about 30 seconds and finally put over it the essence for flavor and then the butter and mix well.
Beat the cream and mix it with the chopped walnuts.
Then you peel off easily the baked cake countertop from the baking paper, cut it, or not, as you like and put over it the cream and whipped cream mixed with the nuts. I’ve cut it in three, as you see, and I made a taller cake and I left it simple, less stylized, so you can admire the inner layers.
The taste is divine. Refrigerated the cake will soften even more, it will not be hard at all, not even on the edges of the nuts and cream cake will give it a special flavor and a wonderful texture experience.

Enjoy!

Episodul I – cum ia viata o tomata / Episode I – a tomato comes to life

din seria ” aventurile doamnei Tomata”

Multi dintre cititori stiu deja ca am copilarit alaturi de bunica din partea tatalui, intr-un sat mic, romanesc, intr-o vreme cand incalzirea globala nu era un topic de notorietate, intr-o vreme cand vara era vara si iarna era iarna, intr-o vreme cand vacanta insemna timp liber pt stat afara toata ziua si de facut nazbatii cu ceilalti copii de aceeasi varsta. Tot atunci, in copilarie am vazut ca legumele nu vin in pungi de la magazin si ca laptele se mulge de la vacuta vecinei si ca are o culoare usor galbuie. Am vazut ca ciupercile ies in pamant umed, dupa ploi indelungate si ca fragii cresc in tufisuri pline de maracini pe unde trec serpi sau pe unde vine ursul, ca si lui ii plac fructele de padure la fel de mult ca si noua. Am descoperit pe pielea mea ca o julitura in genunchi poate tine cateva zile si ca praful de pe strada are gust de pamant. Am vazut ca animalele nu miros a balsam de par ci au miros puternic si specific de iarba, excremente dar si de viata. Am vazut ca viata nu e asa usoara dar in acelasi timp, nimic nu se compara cu o zi insorita de sambata cand te trezesti in creierii diminetii si pleci in plimbare in padurea din spatele casei, cu tatal, bunica si Tarzan, catelul, ca sa aduci ciuperci si lemne pt gatit mancare. Cele mai frumoase amintiri sunt cele simple, legate de natura, cand fugeam prin gradinile vecinilor ca sa ajungem la garla si sa ne balacim toata ziua.

Iata ce am facut eu. Am luat cateva seminte de rosii pastrate de mama de anul trecut, si le-am pus cam acum o luna in ghivece. Le-am lasat la caldura si soare in casa si le-am udat cam la 3 zile, cat sa aiba sursa de viata.

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Ieri, caci era deja momentul, le-am udat cu multa apa si le-am scos fir cu fir si le-am repicat in paharele de plastic umplute cu pamant negru, ca sa poata sa se dezvolte singurele. Asa cum facem noi oamenii cand plecam prima oara de acasa pe distante mai mari cu provocari mai mari, sa zicem la liceu.

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Urmeaza apoi o perioada de semi maturitate, ceva mai mult de adolescenta, si la final mica mea serie sentimentala de aventuri se va incheia cu retete gatite din aceste rosii.

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Va astept cu drag la un serial mai putin obisnuit si plin de incarcaturi emotionale, sper eu si de o mica lectie de viata.

English version:

from the series ” Mrs. Tomato adventures”

Many of my readers already know that I grew up with my father’s mom in a small Romanian village, at a time when global warming was not a well-known topic, in a time when summer was summer and winter was winter, at a time when holiday was the time off to spend outside all day and do stupid things with other children of the same age. At that time, I saw as a child that vegetables do not come in bags from the store and the milk is milked from my neighbor’s cow and has a slightly yellowish color, because of the natural fat. I saw that mushrooms grow in wet ground after days of rain. The berries grow in a full of brambles bushes where snakes go round or where the bear stops by, as he likes berries as much as we do. I discovered that a knee graze heals in few days and the dust in the street tastes like dirt, like earth. I saw that animals do not smell like hair conditioner but they have a strong odor and a specific smell of grass, or excrement, but that’s natural. I saw that life is not so easy but at the same time, nothing compares to a sunny Saturday morning when you wake up very early and you go on a walk in the forest just behind the house, with your father, grandmother and Tarzan, the family dog, to bring home mushrooms and wood for cooking them. The best memories are the simple ones related to nature, when we were running through the gardens of our neighbors to reach the small rushed river and to wallow there all day long.

Here’s what I did. I got some tomato seeds kept by my mother since last year and put them in pots about a month ago. I left the warmth and sunshine in the house to cuddle them and I watered them every 3 days, to give them a source of life.
Yesterday, as it was already time, I watered with plenty of water and I gently pulled them out one by one and I transplanted them individually in plastic cups filled with black dirt so they could grow. As we humans do when we go away from home for first time, over longer distances with greater challenges, say to high school.
Then it follows a period of semi maturity, a little more than a teenager, and finally my little adventure series will end with recipes cooked with these very same tomatoes.
You’re welcomed to witness a show full of unusual and emotional stories, and I hope a little life lesson.