Prajiturica economica / The economic cake

Cea mai simpla reteta de prajitura pe care o cunosc. Prima oara am gustat in copilarie cand o colega de serviciu de-a mamei mele ne-a servit cu aceasta prajitura. Cu siguranta oricine o poate face, chiar si un barbat mai stangaci hotarat sa-si surprinda iubita sau prietenii. O sa ii zic simplu, prajitura economica.

praji biscuit

Avem nevoie de:

900 gr biscuiti populari

1,5 l lapte

3 plicuri de budinca ( daca doriti de culori si arome diferite)

cateva fructe la alegere

250 ml frisca lichida

Procedeul este cat se poate de usor. Asezati biscuitii in tava de copt unul langa altul. Pregatiti prima budinca conform instructiunilor de pe plic. Odata ce au iesit aburii din budinca fierbite o turnati peste stratul de biscuiti din tava si o intindeti uniform.

praji1

Asezati peste ea un alt strat de biscuiti si puneti la foc a doua budinca. Repetati procedeul de mai devreme si puneti a doua budinca peste biscuiti dupa care asezati al treilea strat de biscuiti.

praji2

In sfarsit puneti a treia budinca pe foc. O turnati apoi peste al treilea strat de biscuiti din tava si peste ea un ultim strat de biscuiti. Daca mai este calda crema o lasati 30 min la racit la temperatura camerei si o bagati apoi la rece la frigider.

Se poate servi dupa 5 ore. Nu e nevoie de sirop pt ca biscuitii se vor inmuia de la crema si de la temperatura joasa din frigider.

Inainte se servire decorati-o cu frisca batuta si fructe.

Pofta mare!

English version:

The easiest cake recipe that I know. The first time I tasted this cake in childhood when a colleague of-my mother served us with this cake. Absolutely anyone can make it, even the clumsiest man decided to surprise his girlfriend or his friends. I will call it simple, the economic cake.
We need:
900gr of the simplest biscuits
1.5 l milk
3 puddings (if you want they can be of different colors and flavors)
some fruit of your choice
250 ml liquid cream
The process is quite easy. Place the biscuits on baking tray one next to the other. Prepare the first pudding as per the instructions from the back of the package. Once the boiled pudding is out of the steams pour the pudding over the layer of biscuits in the tray and spread it evenly.
Place another layer over biscuits over the pudding and start preparing the second pudding. Repeat the process of earlier and put your second pudding over the third layer of biscuits.
Finally start preparing the third pudding. When ready pour it over the third layer of crackers and over it a last layer of biscuits. If it’s still warm because of the cream, leave it for 30 minutes to cool at the room temperature and then put it in the refrigerator to cool even better.

It can be served after 5 hours. No need for any syrup as the biscuits will soften due to the cream and the low temperature in the refrigerator.
Before serving decorate it with whipped cream and fruit.
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.

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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!

Bilute cu cirese alcoolice / Alcoholic cherry balls

De curand mi-am aniversat al 29lea an de viata. Fara modestie va spun ca m-am nascut in cea mai frumoasa zodie, in cea mai frumoasa zi, 4 iunie. M-am simtit ca pestele in apa in zodia Gemenilor  si am profitat mereu de beneficiile ei dar am acceptat si partile mai putin placute asumandu-mi fiecare gargaune pe care l-am avut, cu mandrie si maturitate.

Sunt un vesnic admirator al oamenilor sinceri, al celor care au putina nebunie, curaj si al celor care se mandresc cu ce au, indiferent cat e de putin. Sunt puternic legata de familie, prieteni, oameni si locuri. Pt mine cuvantul acasa inseamna oriunde ma simt bine, chiar si intr-o camera mica de camin studentesc alaturi de niste oameni speciali. Consider ca totul in viata de intampla cu un scop si problema omului este ca intelege acel scop tarziu insa la timp. Cred in soarta si in faptul ca intr-un fel pasii iti sunt scrisi de devinitate dar mai cred si ca omul poate alege sa fie bun si acest lucru  un fel de datorie a fiecaruia dintre noi. Iata cu ce mi-am rasfatat colegii de munca, de ziua mea de nastere.

Bilute cu cirese alcoolizate, care se fac din:

  • 500 gr biscuiti cu cacao, macinati
  • 100 gr margarina
  • 150 ml lapte
  • 4 lg zahar
  • Si cirese din ciresata, sau visine din visinata

Procedeul este cat se poate de simplu. Macinam biscuitii si punem peste el margarina, laptele, zaharul si o esenta de rom. Amestecam pana obtinem o pasta maleabila.

bila1

Luam in mana putina pasta si inauntru bagam un fruct si facem o biluta pe care o tavalim prin nuca de cocos.

bila2

Se lasa la frigider cateva ore si se savureaza repede.

bila3

Pe langa aceste bilute dragi mie din copilarie, am facut si o prajitura cu 2 blaturi simple si crema ganache peste care am ras ciocolata neagra.

praji1

Pofta mare!

English version:

Recently, I celebrated my 29th year of life. Without modesty I can say that I was born in the most beautiful sign in the most beautiful day, June 4th. I felt like a fish in water being born in the Gemini sign and I have always taken the advantages but I also accepted the less pleasant parts assuming each crazy idea or attitude that I had, with pride and maturity.
I am an eternal fan of honest people, of those who have a drop of madness and courage and of those who are proud of what they have, no matter how little it is. I am strongly tied to family, friends, people and places. Word “home” means to me wherever I feel good, even in a small Dormitory room next to some special people. I believe that everything in life happens for a reason and man’s big problem is that he understands the purpose later in time but just at the right time. I believe in fate and that somehow our footsteps follow a written pattern and we become what we are supposed to be but I also believe that man can choose to be good and this is kind of or ultimate duty, of each of us.

Here’s how I spoiled my colleagues at work for my birthday.
Alcoholic cherry balls, which are made of:

  • 500 gr cocoa biscuits, crushed
  • 100 gr margarine
  • 150 ml of milk
  • 4 Tbs sugar
  • And cherries from a special alcoholic cherry drink we make in Romania in summer time

The process is quite simple. Crushed biscuits are put together with the margarine, milk, sugar and rum. Stir until you get a malleable paste. Then take some in your hand and make a ball with a fruit stuffing inside and roll it through some coconut flakes. Leave them in the fridge a few hours and enjoy it quickly.
Besides these balls I love since childhood, I made a cake with two simple tops and cream ganache over which I shaved some black chocolate.

Enjoy!

Foi pt prajituri / All purpose cake sheets

Unii le numesc foi pe fundul tavii, altii foi pt prajitura alba ca zapada, insa noi le zicem simplu foi. Am reteta aceasta de la mama mea draga. Si ea a mostenit-o de la o matusa care facea prajituri foarte bune dar mai ales fursecuri si piscoturi aromate si fragede din aceasta reteta. Acum multi ani cand mama mea era necasatorita, prajiturile se faceau mai des in casa iar la cofetarii se gaseau delicatete greu accesibile. Pe atunci fiecare femeie incerca sa isi pastreze secretele cat mai bine pt a nu fi furate de alte gospodine. Aceasta prajitura foarte simpla are intotdeauna succes. Are un blat pufos care se topeste in gura si o crema delicata care poate fi de orice fel, si care ii completeaza statutul de regina a prajitureleleor de casa. Din punctul meu de vedere, cam asa sta treaba, aceasta prajituri cu foi este imbatabila indiferent de ocazie.

Pt foile minunate avem nevoie de :

  • 1 ou
  • 7 linguri ulei
  • 7 linguri zahar
  • 7 linguri apa
  • 1 plic de amoniac pt prajituri
  • o jumatate sticluta de esenta pt aroma
  • faina cat cuprinde, aproximativ 400 de grame

Aceasta este reteta pt un set de 3 foi, insa puteti inmulti cantitatile in functie de cate prajituri sau straturi vreti sa faceti.

Image

Se amesteca mai intai oul cu zahar, apoi esenta, apa si uleiul. Se amesteca cu o lingura, pana se topeste putin zaharul.

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Apoi se adauga faina si se face o coca elastica, asemanatoare celei de gogosi. Se imparte in 3 bile de aceeasi marime si cantitate si se lasa 15 minute la odihnit.

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Se pregateste cuptorul, il incalzim si lasam focul la un nivel mediu. Se ia tava de copt, se intoarce cu dosul in sus, se unge cu ulei de floarea soarelui, se presara putina faina si se intinde bine o bila. Atentie ca aluatul este elastic si trebuie sa insistati cu acest procedeu pana toata suprafata tavii este acoperita.

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Se baga la cuptor si in 20 de minute este gata coapta. Aveti grija sa nu se arda. Se indeparteaza de pe dosul tavii cu un cutit, cat este calda si se lasa la racit pe o suprafata dreapta. Se vor intari repede. Se umplu cu tot felul de creme, strat dupa strat, dupa placul fiecaruia si lasati-le intr-un loc la rece. Vor fi bune de servit a doua zi. Credeti-ma ca veti face de multe ori aceste foi. Pofta mare!

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Si un exemplu de foi cu crema de capsuni:

foi

English version:

Some call them the bottom tray sheet, some sheets for snow white cake, but we simply call them sheets. I have this recipe from my dear mother.. She inherited it from an aunt who was very good when it came to bake cakes especially flavorful and tender cakes and biscuits from this recipe. When my mother was unmarried, cakes were made in house and in bakeries one could find only inaccessible delicacies. Back then every woman was trying to keep her secrets for them not to be stolen by other housewives. This is a simple cake in layers which always makes a big hit. It has a fluffy crust that melts in your mouth and a delicate cream that can be of any kind, which completes the queen status of home made cookies and cakes. From my point of view this is how the story goes.

For these great sheets we need:

1 egg
7 tablespoons oil
7 tablespoons sugar
7 tablespoons water
1 sachet of ammonia for cakes
half a bottle of different extracts for flavor
and flour as much as it needs approximately 400 grams

This recipe is for a set of 3 sheets, but you can multiply the amounts depending on how many layers of cake you want to do.  Mix the egg with the sugar first, then add the oil and the water. Then mix well until the sugar starts to melt slightly.
Add the flour and make a dough, which will be elastic, similar to that of Romanian donuts. Divide into 3 balls of the same size and quantity and let them rest for 15 minutes. Prepare the oven and let it warm up at a medium heat. Take the baking tray and turn it upside down, grease with vegetable oil, sprinkle some flour and roll a ball. Note that the dough is elastic and you must push this process until the entire surface of the tray is covered with a thin layer of dough. Put it in the oven and let it bake for 20 minutes when it will be baked on the edges. Be careful not to burn it. Remove it from with a knife, as it is hot and let it cool on a flat surface. It will harden quickly. Fill it with all sorts of creams, layer by layer and let it in a cold place. You can serve it the next day. Believe me you will often bake these sheets as they are heavenly good.

The foto I added is an example with strawberry cream. Enjoy baking!