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.

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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.

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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.

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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!

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.

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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.

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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.

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Rezultatul merita toti banii, asa ca nu ezitati sa incercati, sau sa mai faceti o data reteta daca nu va este straina.

 Pofta mare!

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 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!

Ciupercata / Mushroom delight

Am inceput competitia inventiilor culinare pe noul an. E o competitie mai mult cu mine desigur pt ca vreau sa vad pana unde ma tin limitele imaginatiei in bucatarie. Pt inceput o sa ma joc pe retete mai simple pt ca asa e mai bine, sa nu ne hazardam la lucruri complicate ca sa nu dam foc bucatariei sau sa daramam blocul, nu de alta dar e nou si dragut si merita o sansa. Initial planul acestei mancari a fost sa fie o tocanita de legume in care sa includ si multe ciuperci insa pana sa purced la proceul de gatit m-am razgandit. Asa ca am facut un bilant al legumelor si am luat:

  • 10 cartofi potriviti
  • 3 morcovi mai mici
  • 700 gr ciuperci conservate
  • 3 cepe
  • zarzavat de la borcan cu rosii
  • condimentele de rigoare

Am pus la fiert cartofii si morcovii si am taiat ceapa marunt

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Apoi am calit ceapa si zarzavatul cu rosii. Dupa ce s-au fiert cartofii si morcovii i-am taiat rondele. Am pus in tava de yena putin ulei si am asezat un pat de cartofi peste care am pus o parte din legumele calite, apoi un strat cu ciupercile din conserva apoi morcovii taiati rondele si restul de zarzavat calit peste ele. La final am pus un strat de cartofi:

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Dupa aceasta am batut 2 oua si le-am turnat peste legume si am ras cam 100 gr de branza sarata peste si fuga la cuptorul incalzit. S-au copt in aproximativ 40 de minute la foc moderat.

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Se poate servi ca fel de sine statator la aperitiv sau ca si garnitura mai bogata langa o portie de carne cu un sos usor care sa ii taie din greata.

Pofta mare!

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English version:

I  started the new year culinary inventions competition. It’s more of a competition with myself  of course as I wanted to see how far are limits holding my imagination in the kitchen. I started a game for the easiest  recipes as this way is better, that is not to hazard myself with complicated things giving me the chance to burn down my kitchen or demolish the block, because it’s all new and nice and it worth a shot in life. Initially the plan of this dish was to be a vegetable stew that includes many mushrooms but before cooking it I changed my mind. So I took a stock of vegetables and got:

10 medium potatoes
3 carrots small
700 gr canned mushrooms
3 onions
vegetables in jar with tomatoes
the necessary spices

I put the potatoes and carrots to boil before peeling them and I chopped the onions. I then fried them, the onions that is with the canned vegetables and tomatoes. After I have boiled the potatoes and carrots I sliced them in round shape. I took a Yena tray, added a little oil in and placed over a bed of potatoes, I added the part of the fried vegetables, then a layer of the canned mushrooms then the sliced ​​carrots and in the end the remaining vegetables over. Finally I added a layer of potatoes. For the grand finally I have then beaten 2 eggs and I poured them over the vegetables and grated about 100 grams of salted and placed it into the heated oven. They baked in about 40 minutes at moderate heat.
You can serve it as a stand-alone dish, appetizer or as a rich garnish with a sauce that ease it and also to cut out the nausea.

Enjoy!

Soricei / Mice

Incepand cu aceasta reteta, foarte simpatica, am decis sa postez la final si varianta in engleza, ca sa fie pe intelesul mai multor oameni. Nu va speriati, ca nu va recomand sa alergati rozatoarele pe strazi ca sa ii puteti pune apoi pe farfurie, dar va arat o forma mai haioasa a unei retete mai vechi, folosita in casele noastre, pe care multi o indragesc.

Avem nevoie de:

  • 5 oua
  • cam 150 – 200 grame de pate ( poate sa fie si de pasare si de porc )
  • 2 linguri de unt ( rase )
  • sare si piper dupa gust
  • 2 ridichii mai mari
  • un ardei gras, verde
  • 4, 5 masline
  • vreo 5 kg de rabdare

Fierbeti ouale tari si apoi lasati-le in apa rece cam 10 minute ca sa se curete mai usor de coaja. Dupa ce le-ati curatat, le taiati pe lung si scoateti galbenusul cu grija. Acesta din urma il amestecati cu toate ingredientele de mai sus pana obtineti o pasta. Pasta se va pune apoi in albusuri, in locul galbenusului. Multi dintre voi cred ca recunoasteti deja procedeul de la mame, bunici.

Dupa ce-am umplut toate jumatatile de albusuri, incepe partea cu rabdarea. Si anume, se iau ridichiile si se spala bine, se taie pe din doua si apoi se feliaza foarte subtire. Luam si ardeiul, il spalam si pe el si in taiem subtire, pe lung ca sa obtinem niste betigase. Maslinele se taie in forme mici direct de pe sambure, cam cat o boaba mai mare de piper.

Luam jumatatea de ou umplut si o asezam cu partea rotunda in sus si atasam in partea mai lata o bucatica de ardei, in capatul opus se pun 2 bucatele de masline, ca doi ochi si apoi ca un nasuc, si la final si urechiusele, din feliile de ridiche.

Cam asa:

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Si cat nu se termina rabdarea, repetam procedeul cu fiecare jumatate de ou umpluta:

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Si o privire din spate:

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Pofta mare!

English version:

Starting with this recipe, otherwise very nice, I decided to finally post the version in English of my blog recipes, so more people can understand what I do here. Don’t worry, I won’t recommend you to jog rodents on streets so you can then put them on your plate, but I will show funnier way of an old recipe, used in our homes.

We need:

  •      5 eggs
  •      about 150 to 200 grams of pâté (can be and poultry and pork)
  •      2 tablespoons butter (grated)
  •      salt and pepper to taste
  •      2 big radishes
  •      one green pepper
  •      4, 5 olives
  •      about 10 lb of patience

Boil the eggs hard and then leave them in cold water about 10 minutes to peal them easier. After you have peeled them, cut them lengthwise and remove the yolks carefully. Latter on mingle the yolks with all the above ingredients to a paste. The paste is then added in the whites to replace the yolk. I think many of Romanians have already recognized this method from their mothers, grandmothers.

After you have filled all whites halves, you can start working on your patience. Namely, take radishes and wash well, cut in half and then slice very thin. Take then the pepper, wash it and cut it in thin lengthwise to get some chopsticks. Cut the olives as well into small shapes  about the size of a grain.

After filling all the egg half place them with the round side up and affixed to the wider a piece of pepper, at the opposite end put 2 pieces of olives, like eyes and nose, and the ears will be the radish slices.
Have fun with my mice !