Cuscus cu omleta si sos de usturoi / Omelet couscous with garlic dip

Pentru mine prima experienta de a manca cuscus a fost recent. Eram tare curioasa cum se prepara si ce gust are si mai ales cum poate fi folosit in felurile de mancare. Am preparat o reteta mai clasica de cuscus cu legume gratinate si mi-a placut gustul. Este o mancare foarte satioasa si dupa mine, cred ca merge foarte bine servita cu legume, si sosuri. De aceea am incercat azi sa adaptez o reteta de a prepara cuscus dupa o reteta originala iraeliana.

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Avem nevoie de:

  • 50 gr cuscus
  • 3 linguri smantana
  • 4 catei usturoi
  • Un ou sau doua
  • Sare si piper
  • Si putin patrunjel

Pregatim oul in putin ulei, il facem omleta. Eu am folosit doar un ou cu fulgul pe el, direct din cuibarul parintilor mei.

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Intre timp punem peste cuscus aproximativ 140 ml de apa fierbinte si acoperim bolul. In 5-8 minute se va inmuia si poate fi mancat.

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Luam ustuoroiul si il pisam cu o furculita apoi il amestecam cu smantana, patrunjelul, putina sare si piper.

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Cand e gata inmuiat cuscusul il amestecam cu oul taiat franjuri. Si asezonam putin cu sare. Apoi servim sosul de smantana cu ustuori langa cuscusul cu omleta. Va spun eu ca o sa va placa. Daca sunteti fan mancare usoara si incercati combinatii mai rar intalnite, sigur veti mai prepara aceast fel de mancare.

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Pofta mare!

English version:

My first experience of eating couscous is recent. I was curious how to prepare it and of course what is the taste. I was especially intrigued on how it can be used in dishes. I first prepared a classic recipe of couscous with grilled vegetables and I liked the taste. It is a highly nourishing food, and for me, I think it goes very well served with vegetables and sauces. Therefore today I tried to adapt an original Israeli recipe I found. Here is what came out.
We need:

  • 50 gr couscous
  • 3 tablespoons sour cream
  • 4 cloves garlic
  • An egg or two
  • Pepper and salt
  • Some parsley

Make an omelet with the egg or eggs. I used only one egg I have from my parent’s chicks, as you can closely see the feather on it.

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Meanwhile over the couscous you pour about 140 ml of hot water and cover the bowl. In 5-8 minutes it will soften and can be eaten. We crush the garlic with a fork and then mix it with the sour cream, parsley, salt and pepper. When the couscous is ready we mix it with the omelet cut in fringe. And then we season with a pinch of salt.

Serve it with the garlic and sour cream sauce and the omelet. I’ll tell you that you will like it. If you are fan of a light meal and you like to try combinations rarely found, I assure you this dish will be served again in your kitchen.

Enjoy!

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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!

Copanele cu legume la cuptor / Chicken legs and veggies

Sunt bine, n-am patit nimic. Aparatul meu foto, defunctul, a fost gasit vinovat pt lipsa mea indelungata dar intre noi fie vorba au fost si alti factori care au dus la aceasta pauza. E octombrie deja, sfarsit de octombrie. Daca toamna se numara bobocii la alti oameni, la noi se numara gainile mature, ca sa nu jignim doamnele ouatoare, ca sa le trimitem la Sfantul Petre, intru spovedanie. Dupa ce se intorc de acolo ele pica direct in oalele mele si ale parintilor mei, sau prin tava de la cuptor, depinde daca si-au luat permisul de zbor sau nu. Lasand gluma la o parte iata cea mai simpla reteta de mancat ceva bun si sanatos  intr-o seara de toamna, si nu, nu vorbim de dovleci si alte ciuperci.

Se iau 2 bucati copane de la gaina, ca doar 2 are.

Se mai iau si vreo 3 cartofi potriviti, o ceapa, un ardei ratacit prin frigider, si 4 catei de usturoi.

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Se fierb copanele de pui pana sunt gata, si nu aruncam zeama ca o mai folosim la altceva.

Se pun copanele in tava yena, si peste ele adaugam legumele curatate si spalate, punem sare si 2 linguri de bulion de rosii din gradina. Eu daca am pus rosii in gradina am acum si bullion, bila alba pt mine. Dupa aceasta se acopera minunatia cu zeama in care au fiert copanelele si se baga la cuptor.

Mai verificati din 15 in 15 minute situatia de la caldura sa nu dati foc la bucatarie. Cand tava e arsa pe margine, nu mai e urma de zeama in tava si copanele s-au maronit de suparare e semn ca puteti opri focul si masa e gata.

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Puneti  portia pe farfurie, aruncati niste verdeata si piper proaspat rasnit si faceti o poza s-o vad si eu ca altfel nu va cred.

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Pofta mare!

 English version:

I’m fine, I ‘m fine. My camera, the deceased one, was found guilty for my long absence but between you and me there were other factors that led to the break. October is already at the end and if other people are counting their crop me and my parents count the mature chickens from their backyard to send them to St. Peter, for a confession. After returning from there they fall directly into my pots and my parents’ plates, or in the trays to put in the oven, depending on if they have got a license to fly or not.

Leaving the joke aside here is the simplest recipe to eat something good and healthy in an autumn evening, and no, not talking about pumpkins or any other mushrooms people cook this time of the year.
Take 2 pieces of chicken legs, as they only got 2.
Then take about 3 medium potatoes, an onion, a pepper that was wandering in the fridge, and 4 cloves of garlic.
Boil the chicken legs until they are done, and don’t through away the juice as we will use it for something else. If you have chicken legs from the supermarket you can skip this step.
Place the chicken legs in a pan and add the vegetables over them washed and diced, put some salt and 2 tablespoons of tomato juice or paste. I grew tomatoes in the garden so now I can use the paste for my cooking, lucky me. After that we cover the wonderful mix from the pan with the juice from the boiled legs or plain water and we put it in the oven.
Check every 15 minutes the situation in the oven not to burn the kitchen down. When the pan is burnt on edge, there’s no drop of water in the pan and the chicken legs are brown already it’s a sign that you can turn off the oven as the food is ready.
Place the dish on your plate, throw some fresh herbs and fresh grounded pepper and then take a picture for me to see it otherwise I won’t believe you.

Enjoy!

Salata de fasole verde cu usturoi / Green beans garlic salad

Stiu ca vara este pe sfarsit si ne concentram sa prindem ultimele zile calduroase pana sa vina vremea rece. Cu toate acestea multe legume sunt inca pe val si merita sa le acordam toata atentia. Ca de exemplu fasolea verde si dovelgelul. Cu ceva vreme in urma va impartaseam reteta mea de dovlegel pane care merge de minune cu un sos de usturoi. Astazi vreau sa va impartasesc o reteta combinata, cu alte cuvinte, langa dovlegel mai puteti pune pe farfurie si o salata de fasole verde cu usturoi si o rosie.

Avem nevoie de:

  • 1 kg de fasole verde
  • Dovlegel pane, conform retetei sus amintita
  • 3, 4 catei de usturoi
  • Si cateva rosii sau ce mai vreti sa puneti in farfurie

Procedeul este foarte simplu. Fierbeti fasolea in apa mai multa. Dupa ce s-a fiert o scoateti si o lasati sa se scurga bine de apa. Puneti 3 linguri de ulei intr-o tigaie si adaugati fasolea.

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Este un fel de stir fry romanesc, numai ca noi avem deja leguma fiarta. O caliti 3 minute si o lasati sa se linisteasca. Intre timp curatati usturoiul, pisati-l bine si frecati-l cu 1 lg de ulei si putina sare pana se face ca o pasta.

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La final adaugati pasta de usturoi peste fasolea calita si gata salata. Eu am servit fasolea cu dovlegelul pane si cateva rosii, un deliciu.

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Pofta mare!

English version:

I know that summer is winding down and we are all focusing to catch the last warm days before the cold weather comes. However many vegetables are still on the rise and worth to give them all the attention we have available. Such veggies would be the green beans and zucchinis. A while ago I shared with you my zucchinis chips recipe that goes well with a garlic sauce. Today I want to share another recipe where I combined the green beans, with the zucchinis and garlic, or whatever other veggies you want to put on your plate.

We would need:

  • 1 kg of green beans
  • the zucchinis chips, as per my recipe
  • 3, 4 cloves of garlic
  • And some tomatoes

The process is very simple. Boil the beans in plenty of water. After boiling, remove them from the bowl it and let the water drain well. Put 3 tablespoons of oil in a pan and add the beans. It’s kind of Romanian style stir fry, only that we have already boiled the vegetable. Leave it for 3 minutes and let it rest. Meanwhile take the peeled garlic, crushed it and rub it with 1 Tbs of oil and a pinch of salt until it forms a paste. Finally add the garlic paste over the beans and the salad is ready. I served it with the zucchinis chips and some tomatoes.

Enjoy!

Saramura de crap cu mamaliguta / Carp brine with polenta

Pestele este probabil singura carne recomandata de toti medicii in aproape toate dietele, pt toate varstele. Aceasta carne cu gust diferit de cel al carnurilor cunoscute are calitati deosebite si trebuie sa profitam de ele fara retinere. Imi povesteau bunicii in copilarie ca pe vremea cand ei erau tineri pestele era mancarea saracului. Treceau pe strazi oameni in carute cu peste proaspat adus din rauri si balti si era asa de ieftin ca era imposibil sa nu iei. Sa cresti mai multe gaini sau porc sau alte animale era costisitor insa un peste de 5, 6 kg era asa de ieftin ca toti cumparau si faceau o masa buna de duminica de unde toti membrii familiei se ridicau satui. Ma gandesc daca poate din bogatia de atunci s-a ajuns azi ca pestele sa nu fie o mancare ieftina. Intr-un fel sau altul roata s-a intors si pestele care se gasea in abundenta atunci a disparut usor usor. Lasand teoriile la o parte sa va povestesc despre pestele proaspat cumparat acum cateva zile si saramura de poveste facuta pt el. Am fost la piata si am cumparat un crap, proaspat si frumos. Odata ajunsi acasa i-am dat sotului ingrata datorie sa il curete de solzi. Si de aici incepe distractia.

Aveti nevoie de :

  • 1 sau 2 pesti
  • 2 rosii proaspete
  • 4, 5 catei de usturoi
  • Sare, piper si cimbru

Dupa ce animalul a fost curatat de solzi, si de intestine il spalati bine bine si il asezati frumos in tava cu putina apa, condiment si o picatura de ulei. Apoi pregatiti saramura.

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Puneti la fiert in 500 ml apa rosiile taiate in 2.

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Cand incep sa fiarba adaugati cateii de usturoi taiati rondele, sare si piper si orice alt condiment minune pe care il aveti in casa, noi am pus putin cimbru dar merge cu aproape orice fel de condiment parfumat care va da savoare saramurii.

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Pana se faca pestele lasati saramura la odihna si puneti repede de o mamaliga. Nu exista peste in saramura fara mamaliga! Apoi dragii mei va asezati la masa si nimeni nu vorbeste caci gura va fi ocupata si ametita de deliciul saramurii care va intensifica gustul de peste.

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Pofta mare!

English version:

Fish is probably the only meat recommended by all doctors in almost all diets, for all ages. This meat tastes different from the popular meats and has special qualities and we should take advantage of them without restraint. Grandma told me when I was a child that when they were young fish was a food for the poor as it was very cheap. People used to come on the streets in carts with fresh fish brought from the rivers and ponds and it was so cheap that it was impossible not to buy some. It was much hard to grow more chickens or pigs or other animals as it was expensive but to buy a 5, 6 kg fish which was so cheap that everyone buy it to have a good meal on Sundays where all family members could enjoy. I wonder if maybe that wealth back then turned today into a market where the fish is now scarse and not cheap at all. In one way or another the wheel turned and the fish which was found in abundance then started slightly to disappear. Leaving theories aside let me tell you about what we did a few days ago when we bought a fresh fish and the story of the brine made for him. I went and bought a nice carp, fresh and beautiful. Once home I gave my husband the ungrateful duty to clean its scales. And here the fun begins.
You will need:

  • 1 or 2 fish
  • 2 fresh tomatoes
  • 4, 5 cloves of garlic
  • Salt, pepper and thyme

After the animal was cleaned of scales, and of the intestines thoroughly wash it well and place it nicely in the pan with some water, spices and a drop of oil. Then prepare the brine. Put water to boil, about 500 ml and the tomatoes cut in two. When it begins to boil add the sliced ​​garlic cloves, salt and any other seasoning along with piper, any other seasoning you might have in the house, the more savory the rich is the spice fragrant and the more flavorful your brine will be.
In the meantime, the fish cooks and the brine takes a rest, quickly make a polenta. There is no such thing as a fish in brine without polenta. Then my dears take a sit at the table and there will be no talking because your mouth so dizzy from all the flavor will be busy with this delight.

Enjoy!

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

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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.

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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.

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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.

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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.

Enjoy!

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.

piu1

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!