Salata colorata de primavara / Colourful spring salad

A venit si primavara draga de ea. Vremea de plimbat si cules floricelede prin padure inca se lasa asteptata asa cum ma las si eu asteptata cu o reteta, cu ceva interesant. Draga omule care astepti retete multe si frumoase de la mine, da tu, ala singur din spatele salii, accepta-mi scuzele te rog, dar sa stii ca retetele se mai lasa asteptate. Pune sare, piper, un stop de ulei de masline si niste otet si amesteca bine.

Pana atunci am venit cu o salata. Aceasta este salata mea, colorata, vie, naturala si dementiala.

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Du-te tu, cititourule draga la piata si cumpara ce legume vezi cu ochii.

Ia :

  • Salata verde
  • Un castravete
  • Una sau doua rosii
  • O ceapa mare si frumoasa

Vino acasa si le spala. Pune pe gratar un piept de pui si taie-l cubulete. Amesteca-le pe toate si gandeste-te la bucuria pe care o simte organismul tau mancand salata.

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Pofta mare draga cititorule si sa ne citim cu bine si data urmatoare.

English version:

Spring came, our and dearest. The weather for walking and picking forest flowers is still awaited as I leave myself awaited with a new recipe or with something interesting. Dear man who expect more recipes from me, yes you, the lonely one the back of the room, my only fan, please accept my apologies, but you must know that you’ll have to wait some more.

Until then I come to you with a salad. This is my colorful, vivid, natural and amazingly good spring salad. You my dear reader, will need to buy some vegetables from the market.
Get some:

  • lettuce
  • a cucumber
  • One or two tomatoes
  • A nice big onion

Come home and wash them. Put on the grill a chicken breast and dice it. Cut the veggies, add slat, olive oil and some vinnegar and mix them all. Then think of the joy that your body feels while you are eating this salad.

Enjoy it my dear reader and feel the spring. Until next time, take care and laugh more!

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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.

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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.

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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.

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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!

Legume coapte in otet / Fried veggies with vinegar

E sambata dimineata. Aceste dimineti erau preferatele mele in copilarie. Toata vara mi-o petreceam la bunica intr-o libertate absoluta, alaturi de ea, de cele 7 gaini ale ei si alaturi de catelul Tarzan, cel mai drag prieten al meu. De vineri seara tatal meu venea si el la bunica aducand un pepene imens, vinete, ardei si alte bunatati de vara. Planul era déjà prestabilit. Urma ca sambata dimineata sa ne trezim devreme dimineata si sa mergem la padure, care era la 50 de metrii de noi. In padure era un paradis, ciuperci, fragi, iepuri urecheati care fugeau alergati de Tarzan, pasarele si racoare. Ne plimbam ore intregi adunand fragi, mure si ciuperci dar si crengi uscate cazute din copaci sa putem gati cu ele. Odata intorsi acasa coceam pe soba veche din bucataria de vara ciupercute ardei si vinete, faceam o salata mare de rosii cu ceapa si castravete si ne bucuram de compania fiecaruia. Ador aceste amintiri caci desi sunt nascuta noaptea tarziu, dintotdeauna diminetile devreme de vara au fost preferatele mele. Iata asadar un mic omagiu adus acelor dimineti cu aceasta reteta extraordinar de simpla.

  • Luati vreo 7, 8 ardei
  • O vanata, doua
  • Si niste branza

Puneti pe gratar, daca nu aveti plita afara, ardeii intregi si vinetele ori intregi ori taiate rondele.

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Cand s-au copt, le luati de pe gratar, le lasati sa isi traga sufletul 2, 3 minute, si le curatati de coaja. Puneti ardeii intr-un castron si peste ei puneti dupa gust putin ulei, cam 2 linguri, putin otet, tot cam asa si sare pt gust. Daca ati copt vinetele intregi, le tocati marunt cu un cutiti de paine si le amestecati ca o salata cu ceapa, sare si ulei, daca le-ati facut rondele, le lasati asa.

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Se pun toate pe o farfurie alaturi de niste cas, si cu o rosie dolofana langa ele v-ati incropit dragii mei, mancare pt suflet.

Pofta mare!

English version:

It’s Saturday morning. These were my favorite childhood mornings. All summer I used to spend it at my grandmother’s in an absolute freedom, with her, her 7 chickens and the dog, Tarzan, my dearest friend. Friday afternoon my dad came too at grandma’s bringing a huge watermelon, eggplant, peppers and other summer goodies. The plan was already preset. The following Saturday morning we would wake up early in the morning and go into the forest, which was 50 meters from us. In the woods there was a paradise, mushrooms, strawberries, eared rabbits fleeing from Tarzan, walkways and cool. We walked for hours gathering wild strawberries, blackberries and mushrooms, fallen branches from the trees so we can cook with them.

Once back home we baked on the old summer kitchen stove the mushrooms peppers and eggplant, we made a great tomato salad with onion and cucumber and enjoy the company of everyone. I love those memories because although I was born late at night, early summer mornings have always been my favorites. So here’s a small tribute to those mornings with this extraordinary simple recipe.

  • Take 7, 8 peppers
  • an eggplant or two
  • and some cheese

Place on a grill, if you don’t have a hob outside, the washed whole peppers and eggplants in whole or sliced. When they mature, take them from the grill, let them draw their soul 2, 3 minutes, and peel them. Place the peppers in a bowl and put over them some oil, about 2 tablespoons, some vinegar and salt for all to get tasteful. If you have baked the eggplant in whole, chop them finely with a bread knife and toss it like a salad with onion, salt and oil but if you made rings, let them as such to be eaten. Place all on a plate with some cheese, and a chubby tomato next to them and my dears you’ve just improvised food for the soul.

Enjoy!

Festivalul Legumelor / Veggies Festival

Festivalul Legumelor se doreste a fi un sir de retete din legume culese din gradina. Daca nu aveti posibilitatea sa le cultivate voi acasa, nu-I problema, la piata veti gasi aceeasi multitudine de legume vesele si frumoase. Aveti grija insa sa alegeti legume cat mai natural cultivate, cu ingrasaminte naturale, coapte in voie, dupa legile naturii la mijloc de vara. Grabirea procesului natural de maturare a unei legume altereza gustul acesteia si schimba si gustul mancarii. Faceti toate eforturile posibile sa va rasfatati copiii, sotii, parintii si pe toti cei dragi cu retete usoare de vara. Acest sezon minunat ne daruieste mici cutii de comori in forma de legume si fructe si ar fi o lipsa de respect din partea noastra sa nu profitam de ele.

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Asadar dragii mei cititori faceti rabat o vara intr-o viata si gatiti cat mai multe retete cu legume si fructe. Veti avea o doza de fericire in farfurie care se va vedea in tonus, in cheful de viata si in activitatile zilnice. E testat de mine, in fiecare zi mananc cel putin un fel de legume sau fruct si simt ca natura a facut pt mine toate aceste minunatii. Fie ca le folositi in salate sau feluri de mancare mai speciale, profitati de legumele verii si apoi ale toamnei pt a va incarca bateriile cu tinerete si sanatate. Este un indemn sincer si un sfat usor de urmat pe care vi-l dau pt ca beneficiile se vor vedea repede in corpul si mintea voastra. Veti fii la fel de veseli ca aceste fructe viu colorate si veti fii tonici ca fibrele lor naturale.

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English version:

Veggies Festival aims to gather a number of recipes from vegetables picked from the garden. If you can cultivate them in your back yard, then you are blesses, if not, no problem, at the market you will find many joyful and beautiful vegetables. Be careful though that you choose more natural vegetables grown with natural fertilizers; ripen at their will, by the laws of nature in the middle of summer. Speeding up the natural process of maturation changes the natural vegetables taste. Make every effort to spoil your children, spouses, parents and all your loved ones with light summer recipes. This season gives us wonderful little treasure in the form of vegetables and fruits and it would be a lack of respect from our part not to take advantage of them.

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So my dear readers let’s make this summer a rebate in a lifetime and cook as many recipes with vegetables and fruits as we can. You will have a dose of happiness in your plate which will be seen in your daily activities, your mood and your spirit. It’s a fact as tested on myself that every day eating a veggie or fruit I feel healthier and richer inside and outside. Whether you use them in salads or more complicated dishes, take advantage of the summer and autumn vegetables to refill your batteries with youth and health. It is a free and frank advice easy to be followed which I give to you as the benefits will be seen quickly in your body and mind. You will be as happy as these fruits so brightly colored and tonic as their natural fibers.

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!

Peste la cuptor cu sofran / Baked fish with saffron

Sunt un mare fan peste. Imi place si cumparat in stare congelata dar si proaspat. In concediul de anul acesta am fost cu gasca de prieteni in Delta Dunarii. Un loc absolut minunat si unic pe care nu ai cum sa il uiti si pe care merita sa il revizitezi cat poti de des. In ziua cand ne-am plimbat cu barca pe canalele Dunarii am fost si la un restaurant mic si am incercat un crap la cuptor cu legume, si mamaliguta calda. Divin, mai mult nu are rost sa spun.

Zilele trecute am avut musafiri niste prieteni dragi si m-am gandit sa le pregatesc si un fel principal in afara de aperitiv si desert. Si pt ca tocmai ce cumparasem sofran de la magazin, le-am facut un macrou la cuptor cu legume si asezonat cu piper multicolor si sofran.

Am folosit cam:

  • 3 pesti de marime potrivita
  • 2 cartofi
  • 2 cepe
  • 2 ardei rosii
  • cateva ciuperci ramase dintr-o conserva
  • 1 morcov potrivit
  • sare si piper pt asezonare si 0.06 gr de sofran

Dupa ce-am pregatit pestele, dezghetandu-l, spalandu-l si curatindu-l de intestine, l-am lasat la odihnit, la rece in frigider, taiat in cate 3 bucati

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Apoi am taiat legumele si le-am spalat, ceapa a fost taiata solzi, morcovul rondele si cartofii si ardeiul in cubulete. Dupa ce le-am taiat, le-am pus intr-un vas si le-am ametit putin cu niste sare, piper, sofran si o lingura de ulei de masline. Zapacite fiind de dibacia mea le-am lasat putin sa isi revina, cam 30 minute.

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Apoi am luat tava, am asezat pestele de la frigider in ea, am pus legumele, si cam o cana de apa si zdup repede la cuptor la un foc moderat.

Cum prieteni mei sunt la fel de vorbareti ca mine si cum nu venisera la noi acasa , in casuta noua, niciodata pana atunci, am uitat pestele le cuptor. Dar nu va ingrijorati, instinctul meu de bucatar innascut a salvat momentul si am ajuns la cuptor la fix, tocmai cand focul trebuia oprit si apa nu scazute de tot.

Finalul a fost fantastic, iata si o poza ca sa dovedesc

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Pofta mare si … fir intins prin magazine ca in fiecare weekend din postul Craciunului e dezlegare la peste!

English version:

I’m a big fan of fish. I love it in any state frozen or fresh. This year we spent our summer holiday with the gang of friends in the Danube Delta. An absolutely wonderful and unique place that you can’t forget it and it’s worth visiting it over and over again, as much as you can. The day we had a boat ride through the Danube’s channels we went to a small restaurant and tried a carp baked with vegetables and warm polenta. Divine, it’s  all I can say.

A few days ago we had guests some dear friends and I thought of preparing a main course and dessert and appetizer for them, a full dinner. And as I had bought  saffron from the store, I made ​​a baked mackerel with vegetables and seasoned with multicolored pepper and saffron.

I used about:

3  medium size frozen mackerels
2 potatoes
2 onions
2 red peppers
few remaining mushrooms from a tin
1 medium size  carrot
salt and pepper for seasoning and 0.06 grams of saffron

After I washed the fish, defrosted it, cleaned it from intestines, I chopped it into 3 pieces each. Then I cut and I washed the vegetables, the onions were cut in scales, sliced ​​the carrots and diced the potatoes and peppers. After this  I put them in a bowl and added  some salt, pepper, a tablespoon of olive oil and the saffron. Being distracted by my clever little hands I left the vegetables to recover, for about 30 minutes.
I then took the tray,  placed the fish from the refrigerator in it, added vegetables, and about a cup of water and left the oven to a medium heat of 180 C degrees.

How my friends are just as talkative as I am,  and because it was the first time the visited us in our new home I forgot the fish in the oven. But don’t worry, my instinct as a born chef has saved the day and I got the oven on time.

Enjoy!