Omleta mea magica / My magic omelet

La ora cand scriu aceste randuri e dimineata, cam aceeasi ora la care in urma cu 8 luni pregateam acest mic dejun perfect. Este poate cel mai cunoscut si simplu fel de mancare menit sa potoleasca foamea cand nu ai nimic altceva la indemana sau menit sa te ajute pt o zi plina de evenimente. Este vorba despre simpla si arhicunoscuta omleta.

Este insa o omleta speciala, cel putin pt mine. Este omleta bunicii mele, facuta din oua de la gainile din curte si imbogatita cu ceapa verde si marar din propria gradina. Ca sa fie micul dejun desavarsit, am pregatit-o in aceeasi tigaie in care o facea si ea.

Avem nevoie de 2 oua de curte, cateva fire de ceapa verde si cateva fire de marar.

omleta1

Taiem verdeata si o punem la calit. In acest timp batem bine bine ouale si cand verdeata s-a inmuiat putin in tigaia sfarainda adaugam si ouale.

omleta2

Nu amestecati cu nimic continutul, fiti rabdatori pt ca omleta sa fie pufoasa. O intoarcem usor cu o furculita si in 5 minute avem cea mai delicioasa omleta. O scoatem din tigaie si o asezonam cu putina sare si piper si o lasam la odihna intr-o farfurie de lut. Eu n-am avut prea multa rabdare si am facut ultima poza asa pe fuga.

omleta3

Parfumul verdeturilor proaspete si ouale proaspete e tot ce iti trebuie ca sa incepi ziua intr-un tonus de zile mari.

Reteta e facuta in primavara si micul dejun l-am luat afara in curte, la soare, si tot ce pot sa va spun e ca a avut si un dram de magie in ea.

Pofta mare!

English version:

When I write these lines it’s morning, about the same time that 8 months ago I was preparing the perfect breakfast. It is perhaps the best known and simple dish, designed to satisfy the hunger when you have nothing else at hand or intended to help you start in force a day full of events. It’s the simple and extremely delicious omelet.
But this is a special omelet, at least for me. My grandmother made me the scrambled eggs from the eggs she took from the chickens in the back yard and enriched it with green onions and some dill from our garden. To be the perfect breakfast I prepared it in the same pan in which she was and I can tell you that it tasted the same so I felt the loving presence of my granny at the table.
We need 2 eggs, a few green onions and a few strands of dill.
Cut the greens and put them into the hot pan to cook. Meanwhile beat the eggs well and when the greens when softened slightly in the hot pan add the eggs. Do not mix with the content, be patient for that to be a fluffy omelet. Turn it on the other side easily with a fork and within 5 minutes we have the most delicious omelet. When out of the pan, season it with a pinch of salt and pepper and leave it to rest in a clay dish. I never had much patience so the omelet lasted just a few seconds just enough to take a blurry picture on the run. The scent of fresh herbs and fresh eggs is everything you need to start your day in a great tone.
The recipe is best made in the spring and I took this breakfast outside, in the yard, in the sun, and all I can say is that it had a touch of magic in it.

Enjoy!

Supa cremoasa de legume / Creamy vegetables soup

Cand se aduna ciorile toamna pe campuri, in stoluri mari, se spune ca se apropie iarna. De cateva zile, o activitate intensa anima cerul in fiecare dupa amiaza si uneori chiar si dupa ce s-a inserat bine. Ca sa adauge substanta croncanitului asurzitor, meteorologii confirma si ei ca se asteapta straturi albe peste campuri si strazi, peste oameni si peste case, dar sper eu, nu si peste vise. Lasand melancolia iata-ma prezentandu-va o reteta usoara cu parfum tomnatic. O supa cremoasa de legume.

Avem nevoie de:

  • 2 morcovi, sau poate doar unul daca nu va place supa sa fie prea dulce
  • 3 cartofi
  • 2 cepe potrivite
  • Un pastarnac
  • O radacina de telina

Fierbeti legumele dupa ce le-ati curatat si spalat.

s c 1

Ca sa se fiarba mai repede eu le-am taiat in bucati potrivite. Dupa ce s-au fiert pisati-le in robotul de bucatarie alaturi de cateva linguri de zeama din oala sau daca aveti la indemana niste supa de pui.

s c 2

Asezonati cu putina sare si piper si puneti bolul deoparte. Apoi luati o felie, doua de paine, si ardeti-o la flacara de la aragaz. Imediat intindeti pe ea niste smantana. Serviti supa cat e calda cu felia de paine.

s c 3

Daca nu aveti companie la masa, sa nu fie cu suparare, zambiti larg si cu sufletul deschis, si veti vedea ca viata are si parti bune in cele mai nebanuite locuri.

Pofta  mare!

English version:

In late fall, when the crows gather over the fields in large number, the elder say the winter approaches. For several days, an intense activity animates the sky every afternoon and sometimes well after the dark has set. To add substance to the deafening croaking, the weathermen confirm the forecasters advising us to expect white coats over the fields and streets, over the people or houses, but I hope not over their dreams. Leaving aside this melancholic tone, let me present you an easy recipe with autumnal fragrance. A creamy vegetable soup.
We need:

  • 2 carrots , or maybe just one if you do not like the soup to be too sweet
  • 3 potatoes
  • 2 medium onions
  • 1 parsnip
  • A celery

Simmer the vegetables after you have cleaned and washed them. To have them boil faster I cut them into suitable pieces. After they are cooked, crush them in the kitchen robot with a few tablespoons of the juice they left in the pot or if you have in handy, some chicken stock. Season with salt and pepper and let the bowl aside. Then take a slice of bread or two, and burn it in the flame over the stove, each side, holding it with a fork. Immediately after spread some cream on it. Serve the soup while is still hot with the two slices of bread. If you don’t have company at the table, not to worry, put a wide and serene smile on your face, and you will see that life has some good left for you in most unexpected places.

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.

p1

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

p2

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.

p3

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.

p4

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!