Branza cu mamaliguta si ou / Cheese, polenta and egg – Romanian sheperd dish

Toate familiile, ca sunt de 2, 3 membrii sau 1 milion de persoane, si aici ma refer la o comunitate, sau o natiune, are o istorie in bucatarie. Cand vine vorba de transpunerea unei retete regionale in farfuriile unei familii, e minunat cum ingrediente dispar sau apar si arome se combina in cele mai ciudate feluri.

Cam asa este si cu acest fel de mancare, pe care il gateam relativ des cu parintii sau bunicii in copilarie. Sunt sigura ca nu-i roman care sa nu fi incercat pana acum o mamaliguta calda cu branza, ou fiert, branza si unt.

mamaliga cu branza 3

Imi aduce aminte de copilarie si mirosul mamaligii calde care topeste oul fiert, untul si branza, imi ruleaza un film alb negru cu zambete si barfe de familie de acum 2 decenii.

Putina melancolie, nu strica la inceput de an, nu-i asa?

Pentru 2 portii avem nevoie de urmatoarele:

  • 2 cani de malai pt mamaliguta
  • 500 – 600 ml apa
  • 2 oua
  • 150 gr branza
  • 50 gr unt
  • 5 linguri de smantana sau iaurt gras

 Punem la fiert mamaliguta. Intre timp fierbem ouale dar sa nu fie tari, medii sa zic, dupa ce incep sa fiarba lelasam 4 minute. Cand e gata mamaliguta, luam cu lingura si punem in farfurie peste branza.

mamaliga cu branza 1

Peste ea punem oul curatat, branza, smantana si untul. Daca e nevoie si de sare, punem si sare si amestecam cu lingura dar sa nu se omogenizeze perfect.

mamaliguta cu branza 2

Se mananca atunci cat e calda. E buna si o tarie inainte, asa ca sa mai taie din greata untului si a oului.

O puteti servi seara la cina, sau intr-o dimineata tarzie cand nu ati servit altceva decat cafeluta de la trezire. Mare atentie insa, sa aveti un membru al familiei cu voi, sa va tina companie la o mica barfa.

Pofta mare!

 English version:

 All families that have 2 , 3 members or even 1 million members, and here I am referring to a community, or a nation  have a history in the kitchen. When it comes to the implementation of a regional recipe into the plates of one family, it’s great how ingredients disappear or appear and flavors combine in the strangest ways.

So it is with this dish , which I was cooking it relatively often with my parents or grandparents in childhood. I ‘m sure there are few Romanians who haven’t tried yet this dish, a hot polenta with cheese, boiled egg, cheese and butter.
It reminds me of my childhood and the smell of hot polenta that melts the egg and cheese, it runs a black and white film with smiles and family gossips in my mind, a movie we “shot” two decades ago.
A little melancholy, does not hurt at the beginning of the year, or does it?
For 2 servings we need the following :

2 cups cornmeal for the polenta
500-600 ml of water
2 eggs
150 gr cheese
50 g butter
5 tablespoons of sour cream or Greek yogurt

You make the polenta. Meanwhile boil the eggs but not hard, let’s say medium. When the polenta is read , take few spoon and put it in a bowl. Over it we add the egg , cheese, and butter and the sour cream. If necessary add salt then mix with a spoon but not to perfect homogenize the mix.
Then eat it while it’s still hot . It’s good to taste some strong drink before, like some Romanian whiskey, if you have or a shot of vodka so you feel less nausea from the butter and egg. This is one of the many traditional dishes prepared by Romanian sheperds.
You can enjoy it at dinner or in a late morning when you have not served something else than the waking up coffee. Attention , make sure you have a family member with you to keep you company for a little gossip while eating.

Enjoy!

Budinca de cartofi / Potatoes pudding

Se intampla uneori sa vrem sa gatim ceva deosebit, o reteta asa mai speciala din ingrediente simple. Sau se mai intampla sa ai musafiri si sa nu poti sa ii tratezi cu retete complicate ca nu te tine buzunarul. De asta e bine sa mai ai la indemana si o reteta foarte usoara, facuta de altii sau auzita de la vreun coleg de munca, nu se stie niciodata cand ai nevoie de ea.

Asadar dragii mei, sa va prezint budinca mea de cartofi.

budinca de cartofi 4

Initial reteta o auzisem de la o colega de munca. Ea e novice in bucatarie insa iubitul ei vine cu idei stralucite de retete facute de mama lui. Si uite asa prin viu grai ne ajutam unii pe altii cum sa gatim bun si simplu.

In reteta originala aveam nevoie de:

  • 1 ardei gras
  • 1 morcov
  • 1 ceapa
  • 5 cartofi mai mari, cam 1,5 kg asa
  • 150 gr branza
  • 2 oua
  • Vreo 6 linguri de smantana
  • Putin piper si rozmarin

 Pentru ca eu nu am vrut sa folosesc toate legumele, am folosit doar cartofii, branza si smantana. Am purces asadar la fierberea cartofilor in coaja.

budinca de cartofi 1

Apoi i-am curatat si i-am taiat in cubulete cum m-am nepriceput eu mai bine. Am pus peste ei ouale, smantana si piperul. Apoi am ras branza si am pus si rozmarin. Sare nu am adaugat pt ca era branza suficient de sarata.

Le-am amestecat bine pana s-a omogenizat compozitia, si am adaugat si o lingura de ulei. In cazul in care doriti sa folositi toate legumele din reteta originala, trebuie sa le spalati, sa le taiati cuburi si sa le sotati putin in ulei. Apoi le amestecati cu restul ingredientelor.

budinca de cartofi 2

Am pus in vasul de yena putin ulei si am pus compositia. Peste ea am ras inca o felie de branza si am pus si putina smantana care ramasese singurica in cutie. Si zdup la cuptor, la foc mediu.

Se vor coace repede, aproximativ 40 minute. Arata foarte bine ca si garnitura dar la o adica o puteti servi cu o muratura langa si gata cina.

budinca de cartofi 3

Pofta mare!

English version:

It happens sometimes that you to want to cook something special but to be a recipe with simple ingredients. Or it happens for you to have guests and you cannot treat them with complicated recipes ‘cause you have an empty pocket . That ‘s why it’s good to have at hand and a very easy recipe , made ​​by others or heard from a colleague, because you never know when you might need it .
So my dears, let me present you my potato pudding.
Originally, the recipe I had heard about from a work colleague. She’s a novice in the kitchen but her boyfriend comes with bright ideas of recipes made ​​by his mother. And so we help each other with nice recipes, by simply talking about food and what we like.
The original recipe needed :

1 bell pepper
1 carrot
1 onion
5 large potatoes about 1.5 kg or so
150 gr cheese
2 eggs
About 6 tablespoons of sour cream
some pepper and rosemary

Because I did not want to use all my vegetables, I only used the potatoes, the cheese and the sour cream. I started by boiling the potatoes with their skins on. Then I peeled them and I cut them  into cubes as I bad as I could, because size doesn’t matter. I put over them the eggs , cream and pepper. Then I grated the cheese and added the rosemary . I didn’t added salt for the cheese was salty enough .

I thoroughly mixed until the composition was homogenized , and added a tablespoon of oil . If you want to use all the veggies from the original recipe , you have to wash them , dice them and sauté them in some oil. Then mix them with the rest of the ingredients.

Then I put the mix in a yena dish with a tablespoon of oil first in it. I grated one more slice of cheese and added the rest of the remaining sour cream that was alone in the bowl. And then bang in the oven at medium heat!
It will cook fast, in about 40 minutes. It looks great as a side dish or garnish but I think you can serve with a pickle next to it and there you have your simplest supper.

Enjoy!

Chec aperitiv / Apetizer cake

Si iata ca a inceput si 2014. De putine ori in viata mi s-a intamplat sa imi placa un an. Dintr-un motiv greu de explicat 1993 , 2010 si acum 2014 mi-au placut inca din primele zile. M-am simtit confortabil sa traiesc acesti ani si mi-au lasat un gust dulce pe papilele gustative ale amintirilor.

Si acum sa incep acest an cu o reteta noua, ca asa ii sta bine unui om caruia ii place sa gateasca. Va prezint dragii mei un chec aperitiv. La rugamintile mamei, o pofticioasa cu experienta, am pus la cale 2 tavi mai mici de cozonac in care sa coc acest chec. Prea tanara mea experienta in bucatarie a fost suficienta sa gatesc ceva delicat si foarte bun la gust.

Avem nevoie de urmatoarele:

  • Cam 5 oua. Ideea este ca eu am pregatit in aceeasi seara si un tort tiramisu, si sotul meu a facut si o salata cu maioneza si am pus pt aceste doua checuri 7 oua intregi si 5 albusuri. Asadar ca recomand sa folositi cu incredere 5 oua potrivite, sau 6 daca sunt micute.
  • 6 linguri iaurt simplu
  • 6 felii muschi file
  • 3 felii pastrama afumata
  • 1 ardei rosu
  • 100 gr masline fara samburi
  • 3 felii de branza uscata, pe care am ras-o
  • 15 linguri faina
  • 2 plicuri praf de copt
  • piper
  • marar verde

 Sare nu am pus pt ca mezelurile si branza erau cam sarate si daca mai puneam si sare nu am fi putut sa mancam. Ma repet si va reamintesc faptul ca eu am facut 2 checuri, deci puteti injumatati cantitatile pt unul singur, de proba.

 Procedeul este foarte simplu de urmat. Incepeti prin a taia marunt mezelurile si ardeiul. Eu am luat maslinele gata taiate ca sa nu imi tai degetele pregatindu-le si pe acestea.

Am batut la mixer ouale ca pentru blatul de tort. Pana s-au transformat intr-o spuma voluminoasa. Apoi am adaugat lingurile de iaurt si am amestecat bine.

chec aperitiv 2

Dupa aceea am pus peste tot ce am tocat marunt, mezelul, ardeiul, am ras si branza, si maslinele si am amestecat bine.

La final am pus si faina si am amestecat sa fie totul omogen. Are constienta unei paste groase cu o mie de minuni in ea de texturi si marimi diferite.

chec aperitiv 3

Apoi am pus hartie de copt in tavi si am turnat in mod egal compozitia peste.

Temperatura de copt e asemantoare oricarei prajituri, foc mediu in cazul meu, la gaze.

Timpul de copt trece de 40 minute. Va trebui sa incercati mereu cu o scobitoare daca s-a copt compozitia. Eu de exemplu am scos mai devreme una din tavi ca se copsese déjà sip e a doua am mai lasat-o 7 minute.

chec aperitiv1

Rezultatul merita toti banii, asa ca nu ezitati sa incercati, sau sa mai faceti o data reteta daca nu va este straina.

 Pofta mare!

chec aperitiv 4

 English version:

And thus begins 2014. Few times in my life happened that I liked a year. For some reason hard to explain 1993, 2010 and now in 2014 are my favorite years from the early days . I felt and feel comfortable to live these years and they have left a sweet taste on the taste buds of my memories .
Now to start this year I present you a new recipe because this is what someone who likes to cook does for a new year. I present you my dears the appetizer cake recipe. At the request of my mother, an experienced longing in our family, we planned to bake two smaller trays with this cake. My too young kitchen experience was enough to cook something delicate and very tasty.
We need the following :

  •  About 5 eggs. The idea is that I have prepared in the same evening a tiramisu cake, and my husband did a salad with mayonnaise and I put 7 whole eggs and the 5 egg whites which remained from the other recipes. So I recommend you to use with confidence 5 medium eggs , or 6 if they are tiny for these two cakes.
  • 6 tablespoons of yogurt
  • 6 slices bacon
  • 3 slices smoked ham
  • 4 slices of another type of salami or sausages you have in the fridge
  • 1 red pepper
  • 100g pitted olives
  • 3 slices (150 grams) of cheese or parmesan
  • 15 tablespoons flour
  • 2 sachets of baking powder
  • Pepper
  • fresh dill

I did not added salt because the meat and cheese were a bit salty and if I had added salt we couldn’t eat it. I remind you that I made two cakes , so you can halve the quantities for one.

The baking process is very simple to follow . Start by finely cut all the sausages and peppers and bacon, just dice them all. I bought chopped olives not to cut my fingers at home.
I then beat the eggs as for any ordinary cake until they turned into a voluminous foam. Then I added the yogurt and I mixed well .
Then I added everything I chopped , I grated the cheese and then threw the olives and mixed well with a spoon.
Finally I  added the flour and I mixed it to be smooth. It looked like a thick paste with a thousand wonders in it, of different textures and sizes. Pretty nice, I tell you.
Then I laid some baking paper in my trays and poured evenly the composition .
The baking temperature is the same as for any other cookies you bake, medium.
The baking time might pass 40 minutes. You should always check with a toothpick if the composition is baked . I for example took out of the oven one of the trays that was already baked and left the second one seven minutes more.
The result is worth all the money, so do not hesitate to try , or bale it again of the recipe is not foreign to your kitchen.

Enjoy!