Salata de spanac proaspat / Fresh spinach salad, with cheese

Vorba multa, saracia omului. Propun sa ne dregem tranzitul intestinal cu verdeata. Dupa cantitatile considerabile de carne la gratar, bere, oua rosii si alte minuni, ne-ar sade bine cu o salata colorata si plina de fier.
De data aceasta va propun salata de spanac verde si proaspat cu rosii, branza de vaca, castravete si otet de mere. Un deliciu.

Se prepara in 10 minute. Spalati legumele.


Taiati rosiile, castravetii si ceapa dupa placul inimii. Apoi rupeti frunzele spalate de spanac si amestecati toate legumele cu branza taiata in cuburi, piper, sare, putin ulei si otet de mere.


Pofta mare!

English verson:

In Romania we have a saying “Talk much, lose much”. So here I am with a fast forward salad recipe, a bowl filled with greens. After the Easter time when most Romanians consumed considerable quantities of barbecue dishes, beer, eggs, tomatoes and other wonderful and traditional dishes, I would loke to propose a change of course with a colorful salad.
We need fresh green spinach, tomatoes, cottage cheese, cucumber and apple vinegar. A true delight.

You can prepare it in 10 minute. Wash well all vegetables.


Cut the tomatoes, cucumbers and onions as your heart pleases. Then tear the washed spinach leaves and mix all vegetables with the diced cheese add pepper, salt, some sunflower little oil and vinegar.

Enjoy the spring!


Salata de ciuperci cu pui / Chicken mushroom salad

O reteta foarte usoara, simplu de facut si de mare efect. Imi amintesc de ea cu drag, mereu, pt ca o face mami. De obicei o face la zile de sarbatoare cum ar fi de Paste sau Craciun, sau cand avem musafiri mai deosebiti. Din cauza ca are si maioneza, noi o servim in sezonul rece, iarna, toamna tarziu sau primavara devreme. Este foarte versatila si satioasa, si niciodata n-a dat gres impresionanadu-i pe toti care o gusta.

Ingredientele sunt:

cam 650 gr de ciuperci taiate marunt

cam 500 gr carne de pui fiarta si tocata ( putem folosi atat piept de pui cat si pulpe de pui dezosate si fata pielita)

4, 5 catei de usturoi

sare si piper pt asezonare

4 sau 5 linguri de maioneza


Dupa ce le-am taiat frumos pe toate, pisam si usturoiul, si punem peste ele cam 4-5 linguri de maioneza, asezonam cu sare si piper si amestecam frumos pana se omogenizeaza.


Modul traditional de prezentare, al mamei mele, este in vase mici si decorat cu patrunjel proaspat, insa eu am vrut sa le folosesc intr-un mod inedit si le-am folosit ca umplutura pt clatite :


Eu le-am servit la aperitiv, alaturi de branza de capra, rosii, masline si porumb dulce:


Pofta mare!

English version:

A very easy recipe, easy to make and very effective. I remember of it fondly, all the time, for it’s made at home by mom. Usually she makes it during the holiday time, such as Easter or Christmas, or when we have special guests at dinner. Because it has mayonnaise, we serve it in the cold season, winter, late fall or early spring. It is very versatile and nourishing, and never misses impressing all those who try it.

The ingredients are:
about 650 grams of chopped mushrooms
about 500 grams chicken cooked and diced ( you can use both chicken breast or boneless chicken thighs )
4, 5 cloves of garlic
salt and pepper for seasoning

4 or 5 tablespoons of mayo

After you’ve diced them all beautifully, chop and garlic, and add over them about 4 tablespoons of mayonnaise, season with salt and pepper and mix until it smooths.
The traditional way of presentation, my mother uses is in small dishes decorated with parsley, but I wanted to use them in an more original way and I used it as stuffing for my crepes:
I served it as appetizer, with goat cheese, tomatoes, olives and sweetcorn.

Maioneza / home made mayonnaise

Mai devreme va aratam ca am facut niste clatite delicioase, insa de data asta m-am gandit sa le umplu cu ceva bun de aperitiv, nu desert, cum facem in mod normal.

In ziua de azi le gasesti pe toate gata facute, semipreparate, doar sa le iei si sa le incalzesti si gata masa. E adevarat ca nu e timp. In zilele noastre, gospodinele de altadata, sotiile si mamele au si ele o slujba si timpul le preseaza, desi intre noi fie vorba, cred ca si barbatii ar trebui sa se implice in pregatirea mesei, a mancarurilor, nu numai in mancatul acestora.

Imi iubesc sotul foarte mult insa uneori trebuie “educat”, trebuie sa inteleaga si el, ca si alti barbati ca la cratita nu sta doar o femeie, in fond ei se lauda ca cei mai apreciazti bucatari sunt barbati.

Din seria ” daca eu pot sa o fac, de ce nu si tu” va prezint o minunata maioneza de casa facuta ieri, pt prima oara in viata lui, de sotul meu.

Avem nevoie de :

  • 1 galbenus de ou fiert ( bineinteles ca mai intai fierbeti oul intreg, in coaja si apoi scoate galbenusul din el)
  • 1 galbenus crud
  • putina sare
  • o lingurita de mustar ( simplu fara semintenii prin el)
  • si 200- 250 ml ulei, in functie de cata maioneza vreti sa faceti. Logic este ca daca aveti nevoie de mai multa maioneza, puteti dubla sau tripla numarul de galbenusuri folosite.


Adaugam sarea si mustarul peste galbenusuri si se incepe mixarea, mai intai fara ulei, dupa care se adauga treptat uleiul si se mixeaza:


Uleiul se adauga treptat, cam cate o lingura o data si prin mixare compozitia isi mareste volumul


Maioneza sotului mei a iesit ca la carte, mai ales pt un incepator. Poate fi folosita la salate de aproape orice fel, si chiar si la decor, la salata boef, dar asta stiti deja.

Urmatoarea reteta va arata una din posibilele salate, o reteta de la mami.

Pofta mare!

English version:

Earlier on I was showing you that I made ​​some delicious Romanian pancakes, but this time I thought to fill them with something good for appetizer, not a dessert, as we do normally.

Nowadays you find the food already made, precooked, just take it from the supermarket and  warm it up and there you have your meals, each day, the same story. It’s true that there’s no time. Nowadays, the housewives how we use to know them, wives and mothers in the same time, they also have a job that is pressing them so home cooking is harder and more time consuming, though between you and me, I think that men should be involved in the meal preparation, as much as they are in eating it.

I love my husband very much but sometimes he must be “educated”, kitchen wise… he needs to understand that he, like other men, that the pan is not sexy only when a woman is using it, but also a guy can be sexy in the kitchen, considering they always say that the greatest chefs are men.

Starting now, from good all time series “if I can do it, why can’t you” I present you a beautiful house made mayonnaise, my husband made yesterday, for the first time in his life.

For this we need:

1 egg yolk cooked ( you first have to boil it, of course, and then take the yolk out of it’s shell and remove the white)
1 raw egg yolk
pinch of salt
a teaspoon of mustard (without seeds, plain and simple)
and 200-250 ml of oil, depending on how much mayo you want to do. Of course, in case you need more mayonnaise, you can double or triple the number of yolks used.

Add salt and mustard over the yolks and start mixing, with no oil at first, then gradually add the sunflower oil. Gradually add oil, about one tablespoon at once and continue the mixing until the composition expands. The mayonnaise my husband made was by the book, especially for a beginner like he is. It can be used in almost any salad, and even as decoration like we do for the beef and pickles salad here in Romania. The following recipe I will show is one of these possible salads you can do, a recipe I have from my Mom.