Prajiturica economica / The economic cake

Cea mai simpla reteta de prajitura pe care o cunosc. Prima oara am gustat in copilarie cand o colega de serviciu de-a mamei mele ne-a servit cu aceasta prajitura. Cu siguranta oricine o poate face, chiar si un barbat mai stangaci hotarat sa-si surprinda iubita sau prietenii. O sa ii zic simplu, prajitura economica.

praji biscuit

Avem nevoie de:

900 gr biscuiti populari

1,5 l lapte

3 plicuri de budinca ( daca doriti de culori si arome diferite)

cateva fructe la alegere

250 ml frisca lichida

Procedeul este cat se poate de usor. Asezati biscuitii in tava de copt unul langa altul. Pregatiti prima budinca conform instructiunilor de pe plic. Odata ce au iesit aburii din budinca fierbite o turnati peste stratul de biscuiti din tava si o intindeti uniform.

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Asezati peste ea un alt strat de biscuiti si puneti la foc a doua budinca. Repetati procedeul de mai devreme si puneti a doua budinca peste biscuiti dupa care asezati al treilea strat de biscuiti.

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In sfarsit puneti a treia budinca pe foc. O turnati apoi peste al treilea strat de biscuiti din tava si peste ea un ultim strat de biscuiti. Daca mai este calda crema o lasati 30 min la racit la temperatura camerei si o bagati apoi la rece la frigider.

Se poate servi dupa 5 ore. Nu e nevoie de sirop pt ca biscuitii se vor inmuia de la crema si de la temperatura joasa din frigider.

Inainte se servire decorati-o cu frisca batuta si fructe.

Pofta mare!

English version:

The easiest cake recipe that I know. The first time I tasted this cake in childhood when a colleague of-my mother served us with this cake. Absolutely anyone can make it, even the clumsiest man decided to surprise his girlfriend or his friends. I will call it simple, the economic cake.
We need:
900gr of the simplest biscuits
1.5 l milk
3 puddings (if you want they can be of different colors and flavors)
some fruit of your choice
250 ml liquid cream
The process is quite easy. Place the biscuits on baking tray one next to the other. Prepare the first pudding as per the instructions from the back of the package. Once the boiled pudding is out of the steams pour the pudding over the layer of biscuits in the tray and spread it evenly.
Place another layer over biscuits over the pudding and start preparing the second pudding. Repeat the process of earlier and put your second pudding over the third layer of biscuits.
Finally start preparing the third pudding. When ready pour it over the third layer of crackers and over it a last layer of biscuits. If it’s still warm because of the cream, leave it for 30 minutes to cool at the room temperature and then put it in the refrigerator to cool even better.

It can be served after 5 hours. No need for any syrup as the biscuits will soften due to the cream and the low temperature in the refrigerator.
Before serving decorate it with whipped cream and fruit.
Enjoy!

Negresa cu nuci pisate / Crushed walnuts brownies

Pe toate drumurile ne intalnim cu minunata si delicioasa negresa. Este o prajiturica usor de facut si absolute delicioasa care te salveaza din necaz atunci cand ai de pregatit ceva bun. Reteta de azi este imprumutata de pe internet insa o sa revin si cu alta reteta dintr-o carte veche de bucate de indata ce sapaturile arheologice din casa mea o vor scoate la lumina.

Las vorba si va prezint o negresa presarata cu nuca pisata, aromata, crocanta si pufoasa in acelasi timp.

negresa 3

Avem nevoie de:

  • 150 gr unt
  • 300 gr zahar
  • Un strop de sare
  • 3 oua
  • 300 ml smantana dulce
  • 350 ml lapte
  • 400 gr faina
  • 1 plic praf de copt
  • 4 linguri de cacao
  • 150 gr miez de nuca pisati
  • Coaja de lamiae sau esenta ca sa aiba si parfum

Untul il lasam la temperature camerei si cand devine moale il amestecam la mixer cu zaharul. Apoi adagam ouale si mai mixam putin. Adaugam si esenta si praful de sare, apoi imediat laptele si smantana dulce si iar mixam.

negresa 1

Separat amestecam faina cu praful de copt si cacaoa. Cand s-a omogenizat compozitia de lichide incepem sa turnam si amestecul de prafuri si omogenizam bine.

negresa 2

In tava mea de 30/35 cm am presarat putina faina dupa ce am masat-o cu un strop de ulei dar daca aveti foaie de copt e si mai buna sa puneti compozitia peste ea. Inainte de a o baga la cuptor presarati nucile pisate peste ea.

Cuptorul sa fie incalzit putin si gabati la copt. In 30 -40 min se coace, o sa va dati seama dupa miros, daca nu sunteti siguri, incercati cu o scobitoare.

Pofta mare!

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English version:

Every corner you turn, you meet the wonderful and delicious brownie . It is an easy cake to make and absolutely delicious and it saves you from the trouble when you have to prepare something good for desert. Today’s recipe is borrowed from the internet but I’ll come back with another recipe from an old Romanian recipe book once the archeological site in my house will bring it back to light.

I leave the chattering aside and I now present you my crushed walnuts sprinkled brownies, flavored and crispy and fluffy, all at the same time .
We need:

  • 150 g butter
  • 300 grams sugar
  • A pinch of salt
  • 3 eggs
  • 300 ml sweet cream
  • 350 ml milk
  • 400 g flour
  • 1 sachet of baking powder
  • 4 tablespoons of cocoa
  • 150 gr crushed walnuts
  • Lemon zest or essence to perfume our cookie

Leave the butter at room temperature until it gets soft and them mix it with sugar . Then add in the mixing the eggs. Add the essence and the pinch of salt , then the milk and cream and continue mixing. Separately add together the flour with the baking powder and cocoa. When the liquid composition is homogenized pour over the powder mixture and blend well.

In my tray of 30/35 cm I sprinkled some flour after I had massaged it with a bit of oil but if you have baking sheet it’s much better to put the composition on it. Before putting the tray in the oven add the crushed walnuts over the mix.

Have the oven heated and leave the heat to be medium then put the tray in it. In about 30 -40 minutes it will bake, you’ll figure that out by the smell but if you are not sure, try it with a toothpick.

Enjoy!

Baclava / Baklava

Maine e zi de sarbatoare pt noi, Sf Mihail si Gavril, o sarbatoare a ingerilor asa cum spune Biserica Ortodoxa. Multi dintre noi sarbatorim ziua numelui, onomastica. In familia mea o verisoara are numele de Mihaela, in rest doar prieteni, mai noi si mai vechi, colegi de munca sau vecini, poarta acest nume. M-am gandit sa ii ajut pe cei care isi sarbatoresc oamenii dragi, si sa le dau cea mai simpla reteta de ceva dulce pe care am incercat-o pana acum, si anume baclava. E o prajitura de origine otomana, cu multa nuca si draga noua, care se regaseste si pe mesele grecilor.

Avem nevoie de:

  • 400 gr nuci macinate
  • 1 pachet de foi subtiri de placinta
  • O lamaie
  • 4 linguri pline de zahar
  • 3 linguri de miere
  • 1 litru apa

 Procedeul este cat se poate de simplu. Dupa ce ati spart nucile si le-ati dat prin masina, felicita-ti-va pt munca depusa, credeti-ma ca se merita si acest pas foarte important va aduce si mai multa satisfactie in timpul degustarii prajiturii!

Apoi ungeti cu mult ulei tava de copt, si cand spun mult, ma refer la foarte mult, sa balteasca asa putin in tava, cam 5 linguri de ulei la o tava de 30/30 cm, apoi puneti o treime din foile de placinta.

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Peste ele puneti jumatate din cantitatea de nuca, apoi o alta treime din foi, iar nuci si la final ultima parte de foi. Stratul superior de foi trebuie si el imbaiat bine cu ulei. Dupa aceaasta taiati prajitura in portii mici, de 5/5cm, inainte sa o bagati la cuptor.

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Focul la cuptor nu trebuie sa fie mare. Bagati tava la copt maxim 25 min, poate chiar 20. Intre timp, amestecati apa cu zaharul si mierea, pe foc, pana se topeste bine zaharul si obtineti o zeama foarte dulce. Lasati siropul sa se raceasca in voie si stoarceti in el lamaia, toata. Cand foile s-au copt la cuptor, peste prajitura fierbinte turnati siropul racit. Veti vedea ca prajitura vocifereaza si va cearta, insa se merita. La final daca mai aveti cum, radeti coaja de lamaie peste prajitura.

s 3

Se serveste cu gura larg cascata, cu balutele in coltul de jos al gurii si repede, caci dispare repede din farfurie.

Pofta mare si La multi ani sarbatoritilor!

English version:

 

Tomorrow we celebrate St. Michael and Gabriel, a celebration of angels as the Romanian Orthodox Church teaches us. Many of us celebrate the name day, a second birthday if you wish to call it like that. In my family a cousin is named Mihaela, otherwise I have only  friends, new and old, work colleagues or neighbors with one of the saints name. I thought to help those who celebrate the people they love, and give them the simplest recipe for something sweet that I tried so far, namely the famous baklava. It’s an Ottoman cake with plenty of walnuts and honey, which is found on the tables of the Greeks as well.
We need:

  • 400 g ground walnuts
  • 1 pack of thin sheets for pie
  • A lemon
  • 4 tablespoons of sugar
  • 3 tablespoons of honey
  • 1 liter of water

The process is quite simple. After you have cracked the walnuts and you grounded them, start by congratulating yourself for your hard work, believe me, is worth it and this important step will bring more satisfaction during the tasting of the cake!
Then brush with lots of oil the baking pan, and when I say lots, I really mean a lot, about 5 tablespoons of oil in a 30 /30 cm tray, then lay over the oil a third of the pie sheets. Then put half quantity of the walnuts, then another third of the pie sheets and the rest of the grounded walnuts and finally the last part of the pie sheets. The top layer of sheets should also be bathed thoroughly with oil. After this round, cut the cake cut into portions of 5/5cm , before putting it into the oven.
The fire in the oven should not be very strong, or if you have an electric oven, a medium temperature you use for a cookie. The baking should last about 25 min, maybe 20 . Meanwhile, mix the water with the sugar and honey, heat them, until the sugar melts to get a very sweet juice. Allow the syrup to cool down and squeeze the entire lemon in it. When the baked sheets from the oven, will see you pouring the cold syrup over them you will see a real battle zone, arguing and disagreeing, but it’s worth it. Finally, if you can add the lemon zest over the cake.
Serve with the mouth wide open, with some drooling in the corner of your mouth, and quickly, as quickly as possible as it will disappear fast from the plate!

Enjoy!

Tarta gumoasa de prune / Gummy plum tart

Fara sa vreau am ajuns sa prezint retete facute cu mult timp in urma, doar nu degeaba vorbim aici de amintiri din bucatarie. Asadar iata ce tarta am facut eu acum vreo 2 luni de zile pe care am degustat-o cu mare pasiune la un joc de Monopoly in aer liber, cu niste prieteni. Facusem inainte de asta un tort unde folosisem multe galbenusuri de ou la crema. Cu albusurile ramase, inca vreo 2 oua si multe prune am incropit o tarta gumoasa si putin acrisoara.

Avem nevoie de:

  • 4 oua
  • 1kg prune
  • 5 linguri de zahar
  • 5 linguri cu varf de faina
  • O tava cu 30 cm diametrul pt tarte

Se iau prunele la intrebari, spalandu-le creierul zemos si despicand samburele din ele.

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Dupa aceasta le lasam sa creada ca am uitat de ele pe un servetel de hartie. Separat batem ouale ca la pandispan cu zaharul si un drop de sare, pana mixerul scoate fum de suparare.

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Apoi adaugam faina si amestecam vartos. Se ia tava si se umple cu prune. Apoi le invelim usor cu aluatul mai devreme obtinut. Se baga la cuptor la foc mic si se lasa cam 30 – 40 min maxim, mai verificati din cand in cand cu o scobitoare starea tartei.

La final se scoate de la cuptor si se lasa putin la racit langa 2 mere, asa ca sa iasa poza de toamna frumos, si sa convingem si necredinciosii ca fructele detin secretul longevitatii, alaturi de legume si de voia buna.

t p 3

Pofta mare dragilor.

 English version:

Without even realizing I got to present you recipes I made ​​long ago, it’s not a random choice, the name of my blog, memories from the kitchen. So here’s what tart I baked about 2 months ago that I tasted with great passion next to Monopoly game, outdoors, with some friends. I had to make a cake before that tart where I used many egg yolks for the cream. With the remaining egg whites, 2 more whole eggs and a lot of plums I improvised a tangy and gummy plum tart.
We need:

  • 4 eggs
  • 1kg plums
  • 5 tablespoons of sugar
  • 5 heaping tablespoons of flour
  • A 30 cm diameter pan for tarts

Take the plums to the interrogation room, in the sink and brainwash them and then take the pit off of them until no juice is left.
After this terrifying process we should led them to believe we forgot about them on a paper towel. Separately beat the eggs like for a sponge with the sugar and a pinch of salt until your kitchen robot starts to smoke its circuits of anger. Then add the flour and mix vigorously with a spoon. Take the tray and fill it with plums. Then add over them the dough earlier obtained.

Put the tray in the oven and let the simmer for about 30-40 minutes maximum, check the oven from time to time with a toothpick to make sure the tart is ok.
Finally, when  it’s done take the tray from the oven and leave it to cool down next to 2 apples, to have a nice autumnal picture, so we can convince the unbelievers that fruits hold the secret of longevity, along  with vegetables and good humor.

Enjoy!

Salata mentolata de pepene cu branza / Watermelon mint and cheese salad

Se zice ca dupa Sfanta Marie… ne-am “ars” la palarie. Cu toate ca in ultimii ani vremea a fost data peste cap si vechile credinte romanesti n-au mai avut aceeasi valoare se pare ca acest an se comporta normal si conform acestor credinte. Iarna a fost si blanda dar a avut si zile geroase, primavera  a fost si ea buna cu noi dand apa pamantului si vara s-a tinut de cele doua prietene sus amintite dandu-ne zile calduroase cand a fost nevoie. Dupa 15 august anul acesta, vremea s-a pregatit de toamna. Daca in alti ani veneau zile toride dupa jumatatea lunii, anul acesta vremea s-a racorit simtitor. Desi este 8 septembrie, ziua de Sfanta Marie Mica, a nasterii maicii, m-am gandit sa inchei lista retelor varatice cu un articol despre ultimul pepene al anului. Iata asadar salata de pepene cu branza de vaci.

Avem nevoie de un pepene, cat mai gasiti pe la piata si niste branza.

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Ca sa fie mai interesant eu am pus si niste frunze uscate de roinita, o planta sora cu menta, pt o aroma si mai racoritoare.

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Taiati pepenele si branza in cuburi, adaugati roinita si gata desertul.

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Pofta mare si ne vedem curand cu retete de toamna!

English version:

They say after the day we commemorate Saint Mary’s death, a big orthodox holiday in Romania … we are kind of messed up… as a rabbit in a hat, as the fall comes. Although in the recent years the weather has been turned upside down and ancient Romanian beliefs have not had the same credibility this year it seems like the normal behavior of the weather has come back, according to these beliefs. Winter was gentle but has had some frosty days, spring has also been good to us giving water to the ground for the crops and summer was as the two aforementioned friend seasons, giving us hot days when was needed. After August 15 this year, the weather started to cool down, preparing us for the fall. If in the past years more hot days came after mid august the weather cooled significantly this year here in Romania.

Although it is September 8th, the day of Saint Mary’s birth, another important Christian holiday for my people, I thought to end the of summers’ recipe list with an article about the last watermelon of the year. So here’s the watermelon cheese salad.
We need a watermelon, as much as you can find at the market and some cheese. To make it more interesting I put some dried leaves of lemon balm, a sister plant of mint, to make it even more refreshing.
Dice the watermelon and the cheese, add lemon balm dry leaves and ready it is, your summer dessert.

Enjoy and see you soon with fall recipes!

Inghetata cu nuscoara / Nutmeg flavor icecream

Vara s-a terminat pe acest an. Este greu sa te desparti de zilele calduroase, culorile vesele ale naturii si mai ales de plimbarile lungi pe racoare de ploile scurte si de visele noptilor de vara. In amintirea acestor zile m-am gandit sa sfidez racoarea diminetilor de septembrie cu o reteta de inghetata. Recunosc, un alt motiv este si acela ca nu am avut timp in vara sa va impartasesc reteta insa este buna de incercat si acum pana nu fuge caldura de tot de pe la noi.

Pt 2 portii aveti nevoie de:

  • 100 ml lapte
  • 50 gr ciocolata
  • Putina nucsoara
  • 3 albusuri de ou
  • 3 sau 4 linguri de zahar

Procedeul este cat se poate de simplu. Topiti ciocolata cu laptele si adauati nucsoara.

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Apoi bateti albusurile de ou cu zaharul pana devine o spuma pufoasa.

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Cand laptele s-a racit putin amestecati-l cu albusurile spuma si puneti amestecul in forme la congelator cel putin 12 ore. Eu am servit deliciul aceste ciocolatos cu felii de para si putina miere.

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Pofta mare!

English version:

Summer has ended this year. It’s hard to break up from the hot days, the bright colors of nature and especially the long walks with fast rains and cool summer night’s dreams. In the memory of those days I thought to defy the cold September mornings with an ice cream recipe. I admit, another reason is also that I have not had time this summer to share the recipe with you but it is good to try now until it runs away for half a year the heat of the fall days.
For 2 servings you will need:

  • 100 ml of milk
  • 50 gr chocolate
  • bit of nutmeg
  • 3 egg whites
  • 3 or 4 tablespoons of sugar

The process is quite simple. Melt the chocolate with milk and the nutmeg. Then beat the egg whites with sugar until it becomes fluffy foam. When the milk has cooled down a bit mix it with egg whites and place the mixture in the freezer, in forms, for at least 12 hours. I served this chocolate delight with pear slices and some honey.

Enjoy!

Tort de botez pt Andi / Baby shower cake for Andy

Venirea pe lume a unui copilas a fost pt vecinii nostri cel mai frumos eveniment din viata lor pana in acest moment. Inca de cand i-am cunoscut ne intrebau curiosi daca noi avem copii caci ei abia asteapta sa devina parinti. A trecut ceva timp de atunci si iata ca in aceasta primavera barza a lasat un pui mic si frumos la ei acasa, pe Andi Eduard. Bucuria a fost intr-adevar de nedescris in familie insa petrecerea cea mai importanta avea sa vina luna aceasta, botezul micutului. Cu ceva emotii le-am propus tinerilor parinti sa ii facem si noi un cadou deosebit tanarului membru cu un tort pe masura la petrecere. Au fost de accord imediat desi nu stiau ce torture pt sa fac si acest accept m-a onorat profund. Cu o zi inainte de petrecere am dormit doar 4 ore si am muncit pana la epuizare pt a face ceva frumos pt Andi. Tin sa mentionez ca singurele figurine modelate de mine din fondant pana la acest tort au fost cativa trandafiri, ursuleti si botosei. Fiind in panica si in criza de timp figurinele de pe tort mi-au iesit de la prima incercare insa numai eu stiu cati sfinti am ridicat la cer si cate rugi fierbinti pt a reusi sa fac ceva deosebit. Si iata rezultatul.

Blatul a fost simplu, cu aroma de vanilie.

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Crema a fost crema Chantilly cu fructe din compot, pt a-i da prospetime.

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Tigger a fost animalutul preferat al verisorului lui Andi care la cei 5 ani ai sai a rezistat eroic pana seara tarziu si nu s-a mai dezlipit de figurina de pe tort.

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Rasplata muncii mele a fost de neegalat.

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English version:

The birth of a baby for our neighbors was the most beautiful event in their lives until now. Ever since we met then we were asked if we have children because they cannot wait to become parents. Some time has passed since then and this spring the stork left a beautiful little baby boy at their home, Andy Edward. The joy was indescribable for this young family but the most important party was to come this month, the baby baptism, the baby shower party. With great emotion I dared to ask these young parents to make them a special gift for the young member, a cake at the party. They have agreed immediately though they did not know what cakes I can bake and so this confirmation deeply honored me. The day before the party I slept only 4 hours and worked up to exhaustion in order to make a special cake for Andy. I can only say that I modeled fondant figurines for training my dexterity, a few roses, some teddy bears and baby bootees. Being short of time I kind of panicked and making the figurines on the cake was a challenge which I passed successfully as they came out great after the first attempt. But only I know how many saints I raised towards the sky and how many prayers to be able to finish this job. And here’s the result.
The sponge was simple with vanilla flavor.
The Chantilly cream was the filling, with fruits to give the cake more freshness.
Tigger was the favorite pet for Andy’s cousin who at his five years he heroically resisted till late in the evening and never separated from the figurine he took from the cake. The reward for my job was unimaginable.