Tort carte / Book cake

Pentru cei mai multi dintre noi perioada liceului este cu totul deosebita si marcheaza intr-un fel sau altul drumul nostru in viata. Acum cateva zile am avut reuniunea de 10 ani cu fostii colegi de liceu. Cei putini care am fost la reuniune am trait din plin momentul revederii cu domnul diriginte, si cu 2 profesoare dragi. Timpul a trecut peste toti cei prezenti dar a trecut frumos. Am pastrat putin din frumusetea varstei acelor vremuri si am adaugat evenimente, emotii si momente fericite si mai putin fericite si ne-am intalnit dupa un deceniu sa povestim doua cuvinte despre noi si sa calcam pe aceleasi holuri unde parca ieri ne credeam buricul pamantului.

Un asa eveniment nu putea sa nu aiba un tort pe masura. Am zis ca un tort in forma de carte, o carte peste care a trecut timpul, cu imperfectiuni dar in culori vesele si cu un gust dulce si fin, este un altfel de descriere a timpului trecut de la absolvire.

Am facut blatul care m-a cucerit si pe care l-am prezentat deja, cu oua de la gainile din curtea parintilor.

tort c1

Am facut mouse de frisca si visine si am pus si cateva capsuni ratacite ca sa pun accent pe diversitatea gustului.

tort f1

L-am imbracat cu fondant si la décor am considerat ca nu poate fi nimic mai potrivit decat o scrisoarica pe care scrie numele clasei, o palarie de toga si un pansament pe tocul cartii, care sa accentueze faptul ca timpul a peticit cartea amintirilor.

tort f2

Sper sa va placa!

tort int

English version:

For most of us the high school is something special and marks in one way or another, our path in life. A few days ago I had the 10-year reunion with my former high school classmates. Those few of us who managed to join have lived to the full the emotions of this meeting with our senior teacher, and two teachers who we loved during the high school. Time went by so fast but those few hours were so beautiful. We all kept a little of the beauty of that age and we let the time to add events, emotions and happy moments or less happy moments and we met after a decade to tell each other two words about ourselves and to walk again on the same halls as we did 10 years ago, thinking the earth spins only around us.
An event like this could not have a cake to match its importance.

I made a book-shaped cake, a book that shows how time went by, with imperfections but in bright colors and with a sweet and soft inside, to be a description of the time elapsed since the graduation.
I made the cake with the same sponge I always use out of the very eggs from the chickens in my parents backyard.

I made a cherry mouse and put some strawberries as well to emphasize the diversity of taste. I dressed it in fondant and decorated it with a toga hat and I added a book bandage on a side, to emphasize how time always adds a patch on our memories book of life.



Episodul II – tomata face scoala vietii / Episode II – the tomato goes to school

Cu asteptarea de rigoare va prezint episodul al doilea din seria deschisa de mine Aventurile Doamnei Tomata. Pe 4 mai, in sambata dinaintea Pastelui de anul acesta am plantat in gradina parintilor mei rosiile insamantate cu mare drag in martie. Pamantul este usor nisipos si le permite legumelor sa isi faca radacini in voie. In prealabil parintii mei au pregatit lotul de pamant facand santuri pe care le-am udat si unde am plantat firele de rosii.

ep2 B

Asteptarea citiorilor este indreptatita pt ca dragii mei, legumele cresc in timp, si ajung la maturitate dupa multa munca si daruire. Asa cum va spuneam in primul episod ca se intampla si cu un om. Rosiile se uda in fiecare seara dupa ce apune soarele, in primele 7 zile dupa care se uda la o diferenta de 2 sau 3 zile in functie si de umiditatea din sol si aer.

ep2 C

Trebuie lasata in plin soare ca sa fie managaite de razele acestuia si pt ca mai tarziu, in plina vara sa ne faca un cadou minunat, frumoasele fructe mult adorate cu gust usor acrisor.

Promit sa revin cu episodul trei unde vom povesti si vom vedea ce au mai facut frumoasele mele rosii de gradina.

ep2 A

Pana atunci, in semn de iertaciune va prezint cateva poze din gradina minunata a parintilor.

ep2 D

English version:

I hope your expectations will be fully satisfied with the present post as this is the second episode of the series Mrs. Tomato Adventures I launched a while ago. On May 4th, the Saturday before this year Orthodox Easter I planted in my parents’ garden the tomatoes I seeded with great love in March. The soil here is slightly sandy and this the reason why it easily allows vegetables roots to freely develop. Previously my planting activity my parents prepared the soil by doing special tranches of the land so that the tomatoes will have access to water.
The waiting time has entitled my readers to get more from my beloved vegetables, but my dears they grow and reach maturity after hard work and dedication. As I said in the first episode of these series they grow as a man does, in time. Tomatoes are watered every night after the sun sets, the first 7 days daily and then at a 2 days or 3 days difference depending on the soil and air moisture. They have to be left in full sun as its rays to gently kiss the plants and for that, later in the summer, to give us the great gift they can offer, the beautiful fruits with sour taste which I adore.
I promise to come back with episode three where I will tell you more of what they have done in the meantime.

Until then, as a sign of forgiveness I now give you some pictures of the beautiful garden my parents take care of daily.

Varza de Bruxelles cu sos alb / White sauce Brussels sprouts

Fac parte din acea categorie de oameni care spun cu usurinta mici adevaruri, sau care fac marturisiri. Sunt de parere ca sinceritatea este un act de curaj, mai ales la o anumita varsta cand vrem sa pastram aparentele doar ca sa dam bine in fata celorlalti. Dupa cum ati vazut deja, multe retete depe blogul meu nu sunt din copilarie, insa si acestea nou incercate constituie o amintire pt mine, si sper eu si pt voi, asa ca va invit sa mai descoperim o reteta.

Despre varza de Bruxelles am auzit la ora de biologie pe la 11 ani si stiam despre ea ca face parte din familia verzei si cam atat. De curand o prietena mai veche a prezentat o reteta cu astfel de varza si am zis ca trebuie sa incerc si eu.

Iata ce a iesit din :

  • 500 gr varza de Bruxelles congelata
  • 200 ml smantana pt gatit
  • 5 catei de usturoi
  • 100 gr jambon afumat
  • 100 gr Kaiser
  • Sare si piper si ulei extra virgin de masline


Am urmat cu atentie instructiunile Mihaelei si am pregatit varza punand-o la fiert in apa clocolita timp de cateva minute. Dupa aceea am lasat-o sa se scurga de apa pe un servetel din hartie si i-am taitat cotorul usor, dupa care am taiat-o pe jumatate. A urmat prajirea verzei in ulei extra virgin de masline alaturi de usturoiul taiat.


Eu le-am lasat aproape 2 minute pe o parte si apoi inca 2 minute pe cealalta intorcandu-le usor cu o lingura de lemn.


Separat am facut sosul meu alb, acelasi facut si pt paste. Am calit carnea in putin ulei, si apoi am adaugat smantana lasand-o sa scada dupa o fierbere de 3, 4 minute. La final am pus usturoi pisat si piper. Probabil nu este cea mai inspirata combinatie culinara insa dulceata cepei cu aroma de usturoi a mers de minune cu sosul foarte satios si putin condimentat.


Pofta mare!

English version:

I’m one of those people who easily tell small truths about themselves or confessing this and that. I believe that honesty is an act of courage, especially at a certain age when you want to keep up with others, save the appearances or you public image. As you have already noticed many of my recipes are not from my childhood, but still they all are a memories for me, and I hope for you as well, so I invite you discovered a new recipe with me. I heard about Brussels sprouts at the biology class when I was 11 years old and all I knew about it was that it’s part of the cabbage family and that’s all.  Recently an old friend presented on her blog a recipe of Brussels sprouts and so I said I have to try it myself.
Here’s what came out of:

  • 500 gr frozen Brussels sprouts
  • 200 ml cream for cooking
  • 5 cloves of garlic
  • 100 g smoked ham
  • 100 gr Kaiser
  • Salt and pepper and extra virgin olive oil

I followed the instructions carefully as Mihaela said and I put the Brussels sprouts in boiling water for a few minutes. Then I left it to drain the water on a tissue paper and I easily removed the spine then I cut it in half. It was followed with the roasting in extra virgin olive oil with diced garlic. I’ve left them almost 2 minutes on one side and then another 2 minutes on the other turning them gently with a wooden spoon.

I then made my white sauce separately, as I did for my pasta recipe. I fried the meat in a tablespoon of oil, and then added the cream letting it to reduce after a boil of 3 to 4 minutes. Finally I added the garlic and pepper. Probably not the most inspiring culinary combination but the sweetness of the Brussels sprout with garlic flavor went well with the white sauce very nourishing and a little spicy.


Salata de fasole rosie / Red beans spring salad

Postul, fie ca este de Paste ori Craciun ori pt oricare alta sarbatoare, reprezinta o provocare. Nimeni nu poate nega acest lucru. Din pacate pt multi dintre noi aceasta curatire spiritual se transforma intr-un regim alimentar sau lipseste cu desavarsire. In acelasi timp, viata fara proteina animala, carne, lapte, oua, are si ea partile ei bune si mai putin bune. In toate articolele mele va fac marturisiri, de data aceasta va spun ca n-as putea sa devin niciodata vegetarian, dar am respect pt stilul de viata al fiecaruia.

Lasand vorbaraia deoparte, sa va prezint o reteta simpla incercata de mine pt prima oara. Avem nevoie de:

  • 500 gr fasole rosie (direct din conserva)
  • O legatura stufoasa de usturoi verde
  • O lingura ulei de masline
  • O lingurita otet
  • Sare si piper
  • putin rozmarin

Procesul tehnologic nu poate fi mai simplu de atat. Scoateti fasolea rosie din conserva si spalati-o bine sub jet de apa.

fasole r1

Spalati si usturoiul si taiati-l marunt. Amestecati aceste ingrediente cu sare si piper, ulei si otet si gata masa.

fasole r2

Fie ca e o cina fie ca e pranz, va veti bucura, sper eu, de o masa fara carne. Eu am servit-o cu mamaliga rece facuta cuburi.

fasole r3

Pofta mare!

English version:

Keeping the advent, whether for Easter or Christmas or any other holiday, is a challenge. Nobody can deny this. Unfortunately for many of us this spiritual cleansing turns into a diet or is missing from our lives. Meanwhile, the life without animal protein, such as meat, milk, or eggs, has both good and less good sides. In all my articles I am making confessions, this time I must tell you that I could never become a vegetarian, but I have respect for everyone’s lifestyle.
Leaving aside the chatter, let me show you a simple recipe I tried for the first time. We need:

  • 500 gr red beans (from the can)
  • Some green garlic
  • A tablespoon of olive oil
  • A teaspoon of vinegar
  • Pepper and salt
  • a pinch of rosemary

The process can’t be simpler. Take the canned red beans and wash it under running water. Wash the garlic and chop it finely. Mix these ingredients with salt and pepper, oil and vinegar and ready it is the salad, you lunch or dinner. You will enjoy it, or I sure hope so as it does well to you, this meatless meal. I served it with cold polenta cubes. Enjoy!

Prajitura cu gem / Jam cake

Va spuneam intr-una din relatarile trecute ca unele lucruri le-am invatat de la bunica, altele de la nasa de botez si altele de la mama mea. Printre lucrurile invatate de la mama se numara si o prajitura foarte usor de facut, care nu necesita altceva decat putina atentie la preparare. Se numeste prajitura cu gem si bicarbonat si se poate face in maxim 1 ora. Acum 3 zile a fost duminica Floriilor si am avut prieteni in vizita. Nu puteam sa nu ii astept cu ceva dulce, asa ca pe ultima suta de metrii am luat din frigider ingredientele si gata am inceput treaba. Norocul meu, tocmai cand ei sunau sa ne spuna ca au ajuns, am oprit si eu focul la aragaz.

Asadar avem nevoie de urmatoarele:

  • 2 oua
  • 300 gr faina
  • esente pt gust
  • 4 linguri de gem
  • Bicarbonat de sodiu
  • Cam 7 linguri de apa
  • Si 7 linguri de ulei

Procedeul este foarte simplu. Se amesteca initial ouale cu bicarbonatul de sodiu stins in otet, putina sare, esenta, apa , uleiul si gemul de fructe.


Apoi adaugati faina pana obtineti o pasta care curge. Ungeti tava de copt cu putin ulei si presarati faina, sau ma simplu puneti hartie de copt pe ea. Turnati compozitia in tava.


Focul de la aragaz nu trebuie sa fie puternic, ci de intensitate medie. La prajitura asta puteti adauga si nuci. Cand e gata, bateti 3 albusuri de ou cu 2 linguri de zahar pana obtineti o spuma tare si pune-ti-o peste prajitura, sa stea inca 5 minute in cuptor.


Aceasta glazura de bezea poate fi inlocuita cu o glazura clasica de ciocolata.


Pofta mare!

English version:

I was telling you in my other posts about things I’ve learned from my grandmother, others from my godmother and others from my mom. Among the things learned from my mother I include an easy to bake cake that doesn’t require anything else but some attention during the preparation process. It’s called jam cake with sodium bicarbonate and can be done within one hour. 3 days ago was the Palm Sunday for us, the Orthodox, and we had friends coming over. I couldn’t leave the day pass without something sweet to bake for them, so on the last minutes I grabbed the ingredients from the fridge and got ready to work. Luckily, just when they rang to tell us that they had arrived, I turned off the fire to my stove.
So we need the following:

  • 2 eggs
  • 300 gr flour
  • essences for flavor
  • 4 tablespoons of jam
  • Sodium bicarbonate
  • About 7 tablespoons water
  • And 7 tablespoons oil

The process is very simple. Mix the whole eggs with sodium bicarbonate initially quenched in vinegar, a pinch of salt, essence, water, oil and fruit jam. Then add the flour to get a paste that is flowing. Grease the baking pan with a some oil and sprinkle with flour, or I simply put parchment paper on it. Pour the mix into the pan. The fire of the stove should not be strong, but to have medium intensity. To the cake you can add nuts as well. When it’s ready, beat 3 egg whites with 2 tablespoons of sugar until you get hard foam and put it over your cake and leave it to sit in the oven for another 5 minutes. This frosting may be replaced with a classic chocolate one. Enjoy!