Liebster Award – April 2014 –

Cu putine detalii vin azi in fata voastra cu dorinta de a impartasi un premiu de blog pe care l-am primit de curand. Am fost foarte placut impresionata de aceasta surpriza si ma bucur ca prin regulile acestui premiu il pot da mai departe. Alegerea blogurilor pe care le nominalizez eu a fost total intamplatoare si aleatorie dintre toti acei care isi fact imp sa mai citeasca ce scriu sis a incerce poate, ce gatesc. Va imbratisez cu drag, si sa dati premiul mai departe!

L-am primit de la: http://fallenforfood.wordpress.com/

 

Raspunsurile la intrebarile celei care mi-a dat premiul :

1 . Ai o porecla ?
Porecla mea este KMP ( vine de la Oana Campioana : P )

2 . Ce te-a facut sa iti creezi un blog?
Am inceput blogging-ul , ca o cura de vindecare in urma unei mici pierderi dar si pentru a vedea daca sunt suficient de buna pentru a tine un blog, si ma bucur ca am luat aceasta decizie .

3 . Daca azi ar fi ultima ta zi , care sunt cele trei feluri de mancare pe care le-ar gati, manca, cumpara?
Ciocolată , ciocolată , ciocolată și poate niște … ciocolată

4 . Ce iti gateste mama de ziua ta?
Ceva dulce, cum ar fi o prajitura sau clătite sau „ceva bun”.

5. ( Doar pentru ca acesta este intotdeauna printre primele intrebari pe care le pun oamenilor ): Ai un animal de companie ?
Da ! Iubesc caini … dar si alte animale

6 . Blog culinar sau cartea de bucate ?
Ambele . Cartile de bucate tind sa fie plictisitoare, dar sunt mult mai precise, in opinia mea.

7 . Ce te face sa admiri o persoana?
Daca rade, daca ii place viata, si se bucura de a tot ce face.

8 . Exista un fel de mancare pe care il urasti, desi nu l-ai gustat niciodata?
Da, gandaci, greieri si alte creaturi similare.

9 . Spune despre tine trei adjective negative care te descriu cel mai bine .
Impulsiva, uneopri lenesa , imatura (imi place sa fiu un copil )

10. Doar pentru ca eu sunt interesata; ce carte e preferata ta?
” Papesa Ioana ” (si ” Eat, Pray, Love ” )

 

Iata si intrebarile mele pentru cei pe care i-am nominalizat:

1. Ce alte interese/ pasiuni ai in afara de gatit?
2. Care este primul lucru pe care le-ai gatit sau copt?
3. Daca ai putea lua cina chiar acum cu cineva mort sau viu, care ar fi acea persoana?
4. Care este micul dejun preferat?
5. Care era cea mai frumoasa vacanta pe care ai avu-o vreodata si de ce?
6. Cum ai ales numele pentru blog-ului?
7. De ce anume esti cel mai mandru/mandra?
8. Ai vreun talent ascuns?
9. Care este lucrul care iti place cel mai mult la tine?
10. Blog culinar sau carte de bucate?

Acest premiu trebui onorat cu urmatoare reguli:
1. Un link catre persoana care te-a nominalizat
2. Raspunsurile la intrebarile de la acea persoana
3. Nominalizarea altor bloguri
4. Enuntarea a 10 intrebari noi pt cei nominalizati
5. Sa ii anuntati pe cei nominalizati

 

liebster-award1

Here I come before you today with the desire to share a blog award that I received recently. I was very impressed by this surprise and I’m glad the rules of this award ask me to give it away to others. Choosing the nominees was totally accidental and random from all those who take some time on reading what I write and maybe to try what I cook. Love, kisses and hugs, don’t forget to give away this lovely award!

From where I received it:

http://fallenforfood.wordpress.com/

The answers to the questions I’ve been asked:

 

1. Do you have a nickname?

My nickname is KMP (stands for champ :P)

2. What is it that made you blog?

I started blogging so I could heal from a loss and to see whether I am good enough to blog, and I am glad I took this decision.

3. If today was your last day, what are the three dishes that you would cook, eat, buy or order?

Chocolate, chocolate, chocolate and maybe some… chocolate

4. What is the dish your mum has always cooked/baked for your birthday?

Something sweet, like a cake, cookie, crepes and others similar

5. (Just because this one’s always among the first questions I tend to ask people): Do you have a pet?

Yes! I absolutely love dogs… and other animals

6. Food blog or cookbook?

Both. Cookbooks tend to be boring but they are more accurate, in my opinion

7. What is it that makes you admire a person?

If they laugh, if they love, if they live and enjoy doing it

8. Is there any kind of food that you hate although you’ve never actually tasted it?

Bugs, crickets and other similar creatures

9. Give me the three best and worst adjectives that best describe you.

Impulsive, lazy-ish, immature (I like being a child)

10. Just because I’m interested: what’s your favorite book?

”Pope Joan” (and “Eat, pray, love”)

 

My nominees:

http://rantingchef.com/

http://rubenbudau.wordpress.com/

http://laurafrunza.com/

http://foodandeverythingelse.me/

http://dulceiutesarat.wordpress.com/

http://mccallumsshamrockpatch.wordpress.com/

http://allthatcooking.com/

http://myfavouritepastime.com/about/

http://www.lisasmatblogg.se/

http://sweetsbymia.wordpress.com/

My questions for the people I nominated:

  1. What is/are your other interest/s aside from cooking and baking?
  2. What is the first thing you’ve cooked and baked?
  3. If you could have dinner right now with anyone dead or alive, who would it be?
  4. What is your favorite breakfast?
  5. What was your best ever holiday and why?
  6. How did you choose the name for your blog?
  7. What are you most proud of?
  8. Do you have any hidden/not so hidden talents?
  9. What is the thing you like best about yourself?
  10. Food blog or cookbook?

 

The award’s rules:

1. Link to the person who nominated you
2. Answer their questions
3. Nominate new blogs for the award
4. Ask them 10 new questions
5. Let the nominees know they have been nominated

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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!

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.

s 1

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.

s 2

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!

Briose cu surprize / Surprise cupcakes

Am promis ca in fiecare luna a anului va delectez cu un tortulet. In aceasta luna a fost si ziua de nastere a dragului  meu sot. Schimbare prefixului este un moment important in viata omului ca trebuie sa mai astepti 10 ani ca sa il traiesti si de cele mai multe ori nu este tocmai motiv de fericire maxima caci realizezi cum trece vremea.

Sotul meu este dintre acele personae care nu se da in vant dupa dulciuri asa ca am deviat putin de la cursul lucrurilor aceasta luna si in loc de tort am facut o serie de briose cu surprize pt colegii sai de serviciu.

b1

Reteta este aceeasi pe care vi-am prezentat-o déjà in iarna. De data aceasta insa am pus o mica surpriza alcoolica in continut adaugand visine din visinata si crema din belsug.

b2

Din prea mult exces de zel gustul a fost schimbat de bicarbonatul din reteta asa ca am decis sa salvez momentul insiropandu-le si peste crema am adaugat un strat serios de zahar pudra.

b3

Pofta mare!

English version:

I promised that every month of this year I will enjoy you sight with a cake. This month was the birthday of my dear husband. He changed the prefix (of his age) which is an important moment in one’s life for which we have to wait 10 years to live it and it often is not a very happy moment  because you realize how time passes.

My husband is one of those people who are not that crazy about eating sweets so I deviated a little from my promise and this month instead of creating a beautiful  cake I baked a series of surprises muffins for his work colleagues.
The recipe is the same that I have presented to you already back in winter. But this time I had a little surprise adding alcohol cherries in the content and cream in abundance. A I got overzealous the taste has changed because of the baking powder so I decided to save them and I added over a sweet syrup and a heavy coat of cream over which I layered powdered sugar.

Enjoy!

Tort pt nasi / Cake for the godparents

Exista un moment in viata fiecarui om cand ia o decizie foarte importanta. La mine si sotul meu a fost un timp scurt, invers proportional cu importanta deciziei. In 3 saptamani eram casatoriti fara sa visam macar ca s-ar putea intampla. Desi imprejurarile ne-au condus catre o schimbare radicala a statutului social, de la iubiti la sot si sotie, decizia a fost luata cu cea mai mare siguranta si sinceritate. A fost ca si cand ai in fata ta ceea ce ti-ai dorit dintotdeauna dar n-ai avut curajul sa il iei si era atunci ori niciodata, si asa ne-am casatorit. In cea mai friguroasa zi a lunii februarie in 2012, intr-o iarna cu cele mai joase temperaturi inregistrate pt acea luna, si cu zapada de 1 metru, am zis da in fata primarului si am semnat actele.

Nunta religioasa trebuia si ea sa vina, ca procesul sa fie complet. Asa ca intr-o buna zi am zis: la anu’ facem nunta! Hotarat! Si sotul meu n-a obiectat… Ma asteptam la o “lupta” serioasa macar de data aceasta insa totul a venit natural, ca la casatoria civila. Si uite asa am pornit in cautare de nasi. Aici decizia a fost foarte greu de luat insa si de aceasta data intelepciunea feminina intruchipata de mine a avut ultimul cuvant si iata-ne porniti pe un drum frumos si furtunos. La romani e traditie sa mergi la nasi oficial, cu un cadou si sa le ceri sa iti fie parinti spirituali. Nasii nostri sunt mai tineri ca noi dar casatoriti sunt de 5 ani, cam de cand dateaza si relatia noastra si am zis sa alegem si cu inima si cu mintea. Noi zicem ca alegerea e una buna si iata-ma in fata dumneavostra, cititori dragi cu tortul dus nasilor la prima noastra intalnire in calitate de fini si nasi nu doar de prieteni.

t1

Coincidenta sau nu, de data asta tortul a iesit asa cum am vrut eu si tare mandra mi-s de realizarea mea.

t2

A fost facut din blat simplu de vanilie, crema mousse cu aroma de mango si cu primele mele incercari de flori din fondant.

tr1

Sper sa va placa.

English version:

There is a moment in everyone’s life when a very important decision has to be taken. Me and my husband had a very short time, inversely proportional to the importance of the decision, when the moment came to get married. In three weeks we were married without even dreaming that it might happen. Although circumstances have led us to a radical change in the social status, from lovers to husband and wife, the decision was made with the highest level of emotional safety and honesty. It was as if you had  in your face something you’ve always wanted but never had the courage to take it and it was then or never, so we got married. In the coldest day of February 2012, in a month with the lowest temperatures registered for that time, with the snow 3 feet high, we signed the papers in front of the mayor.

The religious ceremony had to come as well, so the process would be complete. So one day I said to my husband “next year we’ll have the big party wedding!” It’s decided! And my husband didn’t object … I was expecting a “fight” this time but it all came naturally as the civil marriage. And so I started looking for the godparents. This decision was very difficult to take but this time the “ultimate feminine wisdom” embodied by myself had the last word, again, and here we start our lives on a nice road but pretty bumpy, getting ready for the big day.

The wedding in Romania is a long chain of traditions and events and so we needed to make an official visit to our future godparents bringing a gift and “asking” them to be your spiritual parents. They are younger than us but they are married for 5 years, about the same time we started dating officially and so we said to choose with the heart and mind as well so we chose them. So here I am in front of you , my dears with the cake I baked for my godparents for our first official meeting in the new roles, not just as friends.
Coincidence or not, this time the cake came out perfect, just as I wanted and I am very proud of my achievement.

I made it put of vanilla sponge, mango cream mousse and my first fondant flowers attempts.

I hope you like it 🙂

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.

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.

pb1

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.

pb2

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.

pb3

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

pb4

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!