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.

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

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

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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 🙂

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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.

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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.

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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.

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

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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!

Tarta cu nuci si fructe / Nutty and fruity tart

Cine nu viseaza sa fie inventator? Eu cred ca fiecare dintre noi se crede a fi, si unii chiar reusesc sa fie niste mici zei si sa dea viata unor lucruri noi. Nu pot sa zic daca si eu fac parte din aceeasi categorie insa imi place sa ma joc cu tot felul de ingrediente sau lucruri. Cand eram copil ma jucam cu noroi si iarba uscata, pietricele si frunze din copaci si aveam propriul meu restaurant unde invitam copii din vecini sau papusile acestora. Cam asa ceva am vrut sa fac si acum, sa inventez ceva. Daca mi-a iesit sau nu eu sunt ultima persoana care sa confirme, cred totusi ca a iesit ceva interesant.

Am cautat prin bucatarie si am luat

  • 2 oua
  • 400 gr faina
  • Niste fructe concelate din frigider
  • 150 gr nuci
  • Cacao
  • Niste stafide ratacite
  • Aproximativ 250 ml apa, care poate fi inlocuita cu lapte
  • Esenta de portocale
  • O lingurita de bicarbonate de sodium, stins in otet

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Apoi am batut albusurile de la oua cu mixerul, si le-am amestecat cu galbenusurile, fructele, cacaoa, nuca, apa, 2 linguri de ulei, fructele, esenta si treptat am pus faina pana am obtinut o pasta mai consistenta.

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Am luat apoi forma de 30 cm si am pus amestecul la cuptor.

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Greseala mea a fost ca am pus ceva mai multa apa si i-a luat 1 ora sa se coaca, iar interiorul parea putin necopt, insa a semanat cu o budinca de cacao cu aroma de fructe de padure si nuci.

La final am pus peste ea gel rosu si am lasat-o la frigider 2 ore.

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Sper sa va placa si voua si daca aveti sugestii, sunt nerabdatoare sa le incerc.

Pofta mare!

English version:

Who doesn’t dream of being an inventor? I believe that each of us is believed to be, and some even manage to be, like little gods and give life to new and interesting things. I can’t say if I belong to the same category but I do like to play with all sorts of ingredients or things. When I was a kid I was playing with mud and dry grass, pebbles and leaves from trees and had my own restaurant where children were invite with their dolls and toys. So I wanted to do and now, to make something new. If it turned out fine I’m not the one to confirm, still I think the outcome was something interesting.
I searched the kitchen and I took

  • 2 eggs
  • 400 grams of flour
  • Some frozen fruits from the refrigerator
  • 150 g nuts
  • cocoa
  • Some stray raisins
  • Approximately 250 ml of water, which can be replaced with milk
  • orange essence
  • A teaspoon of sodium bicarbonate, died in vinegar

Then I beat the egg whites with a mixer, and I mixed them with the yolks, fruits, cocoa, nuts, water, 2 tbsp oil, fruits, essence and add the flour gradually until I had made a consistent paste.
I took the form of 30 cm and put the mixture in the oven. My mistake was that I put too much water and it took 1 hour to ripen, while the interior seemed to be immature, not cooked, but it resembled a cocoa-flavored pudding with berries and nuts.
Finally I added over it some red gel and left it in the refrigerator 2 hours.

I hope you will enjoy it as well and if you have any suggestions, I’m eager to try them.

Cornulete cu osanza / Granny’s pork fat croissants

Cati dintre cititorii acestui blog nu isi aduc aminte de cornuletele cu untura ale bunicii? Putini cred, si dintre acestia cu siguranta doar cei care nu au copilarit aici. Bunicile noastre, in Romania, ne rasfata cum pot ele mai mult. Preparatele lor nu sunt demne de concursuri culinare insa pot castiga o competitie cu orice preparat al unui chef bucatar de renume. Dintre dulciurile facute de bunica, e greu sa alegi care sa fie preferatul caci toate au un ingredient secret, dragostea. Aceasta reteta simpla este recomandata in sezonul rece insa principalul ingredient poate fi inlocuit cu altfel de gras.

Pt aluat avem nevoie de:

  • 200 gr osanza de porc, alba
  • 200 gr smantana
  • 2 oua
  • 200 gr zahar
  • Esenta de lamaie
  • 700 gr faina

Pt umplutura:

  • Nuci macinate amestecate cu gem
  • Sau rahat taiat marunt

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Se amesteca untura cu zaharul si ouale ca sa se omogenizeze bine. Apoi adaugam smantana si faina pana rezulta un aluat tare. Se lasa la frigider minim 4 ore.

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Se ia apoi si se intinde pe masa intr-un strat subtire de un sfert de centimetru grosime.

Se taie in patratele cu diametrul de 10-15 cm si in mijlocul lor se pune umplutura. Eu am ales acum sa pun nuci amestecate cu gem de cirese. Se ruleaza si se pun la copt.

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Se servesc si reci si calde cu zahar farin peste ele. Pofta mare!

English version:

How many readers of this blog don’t remember our grandmother’s pork lard croissants? Few, I believe, and certainly only those of you who didn’t grew up here. Our grandmothers, here in Romania, spoil us the most they can. Their dishes are worthy of culinary competitions and can beat any preparation of a known chef even if you wouldn’t think they can. Among the sweets made ​​by my grandmother, it’s hard to choose which one to be the favorite because they all have a secret ingredient, love. This simple recipe is recommended in the cold season but the main ingredient can be replaced by other fat.
For the dough we need:

  • 200 g pork fat, white it must be
  • 200 gr of cream
  • 2 eggs
  • 200 gr sugar
  • Essence of Lemon
  • 700 gr flour

For stuffing:

  • Ground nuts mixed with jam
  • Or shit chopped

Mix the cream with the sugar and eggs to blend well. Then add the cream and flour until the dough looks is good to be molded. Keep it in the refrigerator at least 4 hours. Then spread it on a thin layer of a quarter inch thick. Cut it into squares with a diameter of 10-15 cm and put the stuffing in their middle. I choose this time the blended cherry jam and nuts. Then roll it and put it in the over to bake at a medium heat.
Serve hot or cold with confectioners sugar over them.

Enjoy!

Tort Albinute / Bees cake

Ideea mai putin obisnuita de a face un asemenea tort a venit de la sotia unui coleg de munca. Este pasionata de albinute si dragostea ei pt aceste animalute atat de speciale a fost motivul pt care am ajuns sa fac acest tort. Recunosc din primele randuri ca mica mea creatie nu a fost un succes total, ba chiar a fost un altfel de esec culinar cu aroma de cacao si fondant.

Cu toate acestea surpriza si-a atins scopul caci domna sarbatorita a fost profund impresionata de gestul sotului si mi-a soptit o albinuta ca bucuria enorma a fost cea care a facut-o sa ignore punctele slabe ale tortului.

Am folosit acelasi blat de prajituri pe care deja il consider preferatul meu si al celor pt care fac tort.

Apoi crema ganache si un sirop cu aroma de rom.

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Decorarea a fost cea care mi-a dat batai de cap.

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Desi am folosit scobitori pt a convinge albinutele sa stea in picioare si mandre, una din ele, mai buclucasa nu a vrut sub nici o forma sa ma asculte si mai mult de atat a convins-o se pe cealalta sa nu accepte aripioarele pe care le aveam pregatite pt ele.

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Cu siguranta eu am avut multe de invatat pt viitoare provocari si in acelasi timp le multumesc celor doi soti pt aprecierile lor.

English version:

The unusual idea to make such a cake came from the wife of a coworker. She is very passionate about bees and her love for these special animals was the reason that made me say I have to bake this cake. I admit from the first lines that my little creation was not a total success, I could even call it a sort of a culinary failure with cocoa and fondant flavor.
However this surprise has achieved its goal and the nice lady that celebrated her birthday last week was deeply impressed by the gesture of her husband as so a bee whispered to me. Her enormous joy was the one that made her ignore the weaknesses of my cake.
I used the same sponge for cakes you already know and about which I can say it’s my favorite and also for those for whom I bake.
I used cream ganache and rum flavored syrup for the filling.
The decorating part was the one that gave me headaches. Although I used toothpicks for convincing my bees to proudly stand up and straight, one of them, more troublesome wouldn’t listen to me in any way and more than that she persuaded her neighbor to do the same and even not to accept the wings that I had prepared for them.
I certainly had a lot to learn for future challenges and also I would like to send a BIG “thank you” to both spouses and all their appreciation.

Tort Dalmatian / Spotted cake

Zilele trecute a fost aniversarea unei prietene. In anii trecuti am cam tras chiulul cand a venit vorba de rasplatit prietenii cu mici atentii si cadouri si am zis ca anul acesta sa fie un iceput in acest sens, sa fac in fiecare luna minim un tort pe care sa il impart cu cei dragi.

A fost totul pe fuga caci am aflat cu doar 15 ore inainte, seara tarziu, ca e rost de o mica petrecere si atunci a trebuit sa fac un tort in mare viteza. Asadar puteti sa va folositi si voi de aceste mici trucuri pt a face o surpriza frumoasa cuiva.

Am facut un blat simplu, asa cum am facut si la celelalte torturi ale mele si l-am taiat in 3.

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Intre timp, in mare viteza, in timp ce blatul era inca la cuptor am pregatit crema ganache si am pus-o afara in zapada sa se raceasca mai repede, si am batut si 200 ml de frisca pt o a doua crema, mai acrisoara, cu aroma din iaurtul de mango:

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Am facut o mica magie si gata era si siropul, din apa, zahar si aroma de portocala si am purces la asamblare:

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Dupa ce am imbracat tortul in unt batut bine la mixer, ca si icing, am vazut ca ramasese putina ciocolata, aproximativ 25 de grame asa ca am topit-o, am pus si putin unt cam o lingura si am intins-o cu o lingura pe o foaie de copt, aiurea, fara nici un tipar. Aveti grija ca se intareste foarte repede deci trebuie sa actionati rapid.

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In doar 2 minute ciocolata s-a intarit, si am luat cu palmele foaia de copt pe dedesubt si am imbracat cu ea tortul. Dupa aceata am indepartat cu mare grija foaia de hartie si gata era tortul meu patat, simplu, rapid si de mare efect.

Pofta mare!

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English version:

A few days ago was the anniversary of a friend. In the past years I skipped the part when it comes to celebrating  friends and reward the friendship  with small gifts and presents and so I said that this year will be ia new start in this regards, to  bake at least one cake every month to share it with my loved ones.

it was only 15 hours before, late at night,  that I found out it’s going to be little party for my friend and then I realized I had to make a cake at high speed. So you can use these tricks as well to make a nice surprise for someone. I made a simple sponge, as I did the other cakes mine and I cut it in 3.  Meanwhile, at high speed, while the sponge was still in the oven I prepared the cream ganache and put it outside in the snow to cool faster, and then beaten about 200 ml of whipped cream for a second cream , more sour, with flavor from the mango yogurt. I did a little magic and the cake was ready full of  syrup  made of water, sugar and orange flavor and I started to ice it. After I  well beaten butter for the cake icing, I saw that I had left some chocolate, so I melted it, I’ve add a bit of butter and spread it with a spoon on a baking sheet  without any pattern. Make sure you are fast because it hardens so quickly.
In just 2 minutes chocolate has hardened, and took with my hands the baking sheet very slowly and I dressed with it the cake. After that I removed carefully the sheet of paper and my cake was ready stained, simple, fast and very appreciated.

Enjoy!

Lapte de pasare / Poultry milk

Da, da, vedeti bine ce scrie acolo, lapte de pasare. Va marturisesc cu sinceritate ca prima oara cand am auzit de acest desert am fost mai mult decat intrigata, pt ca nu imi puteam imagina ce vrea sa insemne lapte de pasare. Fiind crescuta la tara de mica, printre gaini, porci, rate, curcani, vaci si alte animale, aveam o idee destul de clara si bine definita in mintea mea asupra bunatatilor pe care le luam de la fiecare animal in parte. Orice copil de 3 ani stie ca de la vaca luam lapticul, de la gaina oul, de la porc luam carnea si tot asa. Mami mi-a explicat apoi ca este de fapt un desert mai deosebit, care se face din oua si lapte, si din cauza asta se numeste asa. Rasfoind ieri pe net zeci de site-uri de retete am dat peste reteta aceasta si am zis ca n-are cum sa-mi scape.

Am ajuns acasa, am luat cina cu domnul sotu’, si i-am zis, ma duc la bucatarie sa fac ceva special.

Pt cam 3 portii ( initial voiam doar 2, dau au iesit 3 ) avem nevoie de:

  • 3 oua
  • 500 ml lapte dulce
  • esenta de vanilie, sau portocala, sau ce vreti voi
  • o lingura cu varf de faina
  • un plic de zahar vaniliat
  • cam 4 sau 5 linguri de zahar

Se incepe prin separarea galbenusului de albus. Albusul il batem bine cu mixerul pana se face o spuma faina care are si putin sclipici in ea, seamana cu zapada, si se potriveste de minune cu sarbatorile ce vor veni curand:

Apoi punem laptele pe foc cu zaharul, si il lasam sa se incalzeasca bine, asa se va topi si zaharul. Cand da semne ca vrea sa fiarba luam cu o lingura gogosele din albusul batut si le punem in lapte sa fiarba cam 1 minut fiecare, actiunea seamana mult cu prajitul gogosilor in baie de ulei

Veti vedea ca in timp ce ele fierb, laptele se va umfla, asadar aveti grija mare sa fie focul dat mic si mai suflati peste el. Eu le-am si intors pe cealalta parte ca sa fie fierte bine

Si repetati procedura pana fierbeti tot albusul batut spuma. Dupa ce terminati le lasati la odihna intr-o farfurie, for avea consisenta placuta, aerata si putin gelatinoasa, cum sunt biscuitii cu crema de marshmallow

In timp ce minunile astea mici se odihnesc, bateti bine galbenusul, puneti esenta peste laptele fiert si apoi si galbenusul si lingura de faina, amestecati bine pana faceti o budinca de casa frumos parfumata. La cartea de bucate scrie ca aceasta crema seamana cu o budinca insa eu am frecat dinainte galbenusul cu faina si l-am turnat pe tot o data si a iesit o budinca cu parti mai mici de galbenus fiert, ca niste taitei, in cazul meu, smecheria asta a dat mai multa savoare si importanta gogosii de albus, din farfurie

Pofta mare!

English version:

Yeah, yeah, well what you see it’s exactly what I wrote, meaning poultry milk. Honestly I must confess that the first time I heard of this dessert I was more than intrigued, for I could not imagine what does that poultry milk really means. Being raised at the country side, my grandma was raising chickens, pigs, ducks, turkeys, cows and other animals, and I had a pretty clear idea in my mind and very well defined on the goods you take from each animal. Any 3 year old child knows that the cow gives us the milk, the chicken gives us the egg, the meat from the pigs and so on. Then Mommy told that this is actually a great dessert that is made from eggs and milk, and that’s way they called poultry milk. Browsing the net the other day from  dozens of recipes sites I came across this recipe and I thought there’s no way I’m not making it at home.

I got home, I had dinner with Mr. Husband, and I said, I am going to the kitchen to do something special for desert.

For about 3 servings (initially just wanted 2 give emerged 3) we need:

3 eggs
500 ml fresh milk
vanilla, or orange, or what you want for flavor
heaped spoon of flour
a bag of vanilla sugar
about 4 or 5 tablespoons of sugar

It begins by separating egg whites. Whites are the beaten well with mixer; it will turn into a nice aery foam that has a bit of glitter in it, looks like snow. Then we heat the milk with the sugar and leave it to heat well, so it melts and sugar. When you see the milk starts to boil you to take with a spoon a donuts size ball from the whites and put them into the milk to boil about 1 minute each, the action is much like frying something in oil bath. You will see that while they boil the milk will swell, so make sure the fire on the stove is at a lower pressure and blow over the milk as well. I also turned them on the other side and they would cooked well.
Boil and repeat the procedure until all whites get stiff. Once done they have to rest on a plate and they will have the consistency very airy and slightly gelatinous, such as  marshmallow cream.While these small wonders are resting, beat well the remaining yolks, add them over the boiled milk along with the  spoon of flour, stir well to make a nice homemade pudding, with vanilla perfume.

In the cookbook they said it looks like a cream pudding but I rubbed yolk with the flour before pouring it in the milk and my pudding had smaller yolk parts, like noodles, a trick that  gave more flavor and importance the the whites cocoon on my plate.

Enjoy!