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!

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Liebster Award – April 2014 –

Cu putine detalii vin azi in fata voastra cu dorinta de a impartasi un premiu de blog pe care l-am primit de curand. Am fost foarte placut impresionata de aceasta surpriza si ma bucur ca prin regulile acestui premiu il pot da mai departe. Alegerea blogurilor pe care le nominalizez eu a fost total intamplatoare si aleatorie dintre toti acei care isi fact imp sa mai citeasca ce scriu sis a incerce poate, ce gatesc. Va imbratisez cu drag, si sa dati premiul mai departe!

L-am primit de la: http://fallenforfood.wordpress.com/

 

Raspunsurile la intrebarile celei care mi-a dat premiul :

1 . Ai o porecla ?
Porecla mea este KMP ( vine de la Oana Campioana : P )

2 . Ce te-a facut sa iti creezi un blog?
Am inceput blogging-ul , ca o cura de vindecare in urma unei mici pierderi dar si pentru a vedea daca sunt suficient de buna pentru a tine un blog, si ma bucur ca am luat aceasta decizie .

3 . Daca azi ar fi ultima ta zi , care sunt cele trei feluri de mancare pe care le-ar gati, manca, cumpara?
Ciocolată , ciocolată , ciocolată și poate niște … ciocolată

4 . Ce iti gateste mama de ziua ta?
Ceva dulce, cum ar fi o prajitura sau clătite sau „ceva bun”.

5. ( Doar pentru ca acesta este intotdeauna printre primele intrebari pe care le pun oamenilor ): Ai un animal de companie ?
Da ! Iubesc caini … dar si alte animale

6 . Blog culinar sau cartea de bucate ?
Ambele . Cartile de bucate tind sa fie plictisitoare, dar sunt mult mai precise, in opinia mea.

7 . Ce te face sa admiri o persoana?
Daca rade, daca ii place viata, si se bucura de a tot ce face.

8 . Exista un fel de mancare pe care il urasti, desi nu l-ai gustat niciodata?
Da, gandaci, greieri si alte creaturi similare.

9 . Spune despre tine trei adjective negative care te descriu cel mai bine .
Impulsiva, uneopri lenesa , imatura (imi place sa fiu un copil )

10. Doar pentru ca eu sunt interesata; ce carte e preferata ta?
” Papesa Ioana ” (si ” Eat, Pray, Love ” )

 

Iata si intrebarile mele pentru cei pe care i-am nominalizat:

1. Ce alte interese/ pasiuni ai in afara de gatit?
2. Care este primul lucru pe care le-ai gatit sau copt?
3. Daca ai putea lua cina chiar acum cu cineva mort sau viu, care ar fi acea persoana?
4. Care este micul dejun preferat?
5. Care era cea mai frumoasa vacanta pe care ai avu-o vreodata si de ce?
6. Cum ai ales numele pentru blog-ului?
7. De ce anume esti cel mai mandru/mandra?
8. Ai vreun talent ascuns?
9. Care este lucrul care iti place cel mai mult la tine?
10. Blog culinar sau carte de bucate?

Acest premiu trebui onorat cu urmatoare reguli:
1. Un link catre persoana care te-a nominalizat
2. Raspunsurile la intrebarile de la acea persoana
3. Nominalizarea altor bloguri
4. Enuntarea a 10 intrebari noi pt cei nominalizati
5. Sa ii anuntati pe cei nominalizati

 

liebster-award1

Here I come before you today with the desire to share a blog award that I received recently. I was very impressed by this surprise and I’m glad the rules of this award ask me to give it away to others. Choosing the nominees was totally accidental and random from all those who take some time on reading what I write and maybe to try what I cook. Love, kisses and hugs, don’t forget to give away this lovely award!

From where I received it:

http://fallenforfood.wordpress.com/

The answers to the questions I’ve been asked:

 

1. Do you have a nickname?

My nickname is KMP (stands for champ :P)

2. What is it that made you blog?

I started blogging so I could heal from a loss and to see whether I am good enough to blog, and I am glad I took this decision.

3. If today was your last day, what are the three dishes that you would cook, eat, buy or order?

Chocolate, chocolate, chocolate and maybe some… chocolate

4. What is the dish your mum has always cooked/baked for your birthday?

Something sweet, like a cake, cookie, crepes and others similar

5. (Just because this one’s always among the first questions I tend to ask people): Do you have a pet?

Yes! I absolutely love dogs… and other animals

6. Food blog or cookbook?

Both. Cookbooks tend to be boring but they are more accurate, in my opinion

7. What is it that makes you admire a person?

If they laugh, if they love, if they live and enjoy doing it

8. Is there any kind of food that you hate although you’ve never actually tasted it?

Bugs, crickets and other similar creatures

9. Give me the three best and worst adjectives that best describe you.

Impulsive, lazy-ish, immature (I like being a child)

10. Just because I’m interested: what’s your favorite book?

”Pope Joan” (and “Eat, pray, love”)

 

My nominees:

http://rantingchef.com/

http://rubenbudau.wordpress.com/

http://laurafrunza.com/

http://foodandeverythingelse.me/

http://dulceiutesarat.wordpress.com/

http://mccallumsshamrockpatch.wordpress.com/

http://allthatcooking.com/

http://myfavouritepastime.com/about/

http://www.lisasmatblogg.se/

http://sweetsbymia.wordpress.com/

My questions for the people I nominated:

  1. What is/are your other interest/s aside from cooking and baking?
  2. What is the first thing you’ve cooked and baked?
  3. If you could have dinner right now with anyone dead or alive, who would it be?
  4. What is your favorite breakfast?
  5. What was your best ever holiday and why?
  6. How did you choose the name for your blog?
  7. What are you most proud of?
  8. Do you have any hidden/not so hidden talents?
  9. What is the thing you like best about yourself?
  10. Food blog or cookbook?

 

The award’s rules:

1. Link to the person who nominated you
2. Answer their questions
3. Nominate new blogs for the award
4. Ask them 10 new questions
5. Let the nominees know they have been nominated

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!

Tort din fondant cu Minnie Mouse / Minnie Mouse fondant cake

Pentru cei mici, personajele din desenele animate sunt mai mult decat niste simple maimutoaie care trec printr-o sumedenie de aventuri. Pentru ei, sunt niste adevarati eroi sau modele de urmat. Cei care au copii prin preajma cu siguranta stiu la ce ma refer. Aceeasi poveste se intampla si cu nepoteii mei si de cele mai multe ori raman surprinsa cat de mult conteaza pt ei aceste figuri. In copilarie aveam si eu preferatii  mei din desene animate, Tom si Jerry, care trebuie sa recunoastem, sunt nemuritori. Din seria nemuritorii desenelor animate, vi-o prezint pe Minnie Mouse azi. In urma cu ceva timp finuta unei colege de munca a implinit venerabila varsta de 2 anisori. Un moment cu totul memorabil pt parinti dar mai ales pt cea mica. Preferata ei este Minnie, si un tort cu doamna soricioaica ar fi completat perfect cadoul pt micuta Sara.

t s 1

Asadar, cu toate ca aparatul foto mi-a facut figura chiar in ziua cand pregateam tortul, am reusit sa imortalizez si pt voi tortul pt Sara. A fost cu blat simplu si aroma de vanilie, si minunata crema Chantilly, pe care am folosit-o de nenumarate ori in vara aceasta.

t s 2

Sper sa placa la fel de mult cat i-a placut si Sarei! 🙂

English version:

For children, cartoon characters are more than just simple mimic characters that are going through a lot of adventures. For them, they are some real heroes or role models. Those who have children around have definitely an idea and really know what I mean. The same story happens with my nephews, and often we are surprised how much these figures matter to them. In my childhood I had my favorite cartoon characters too, Tom and Jerry, you must recognize them, they are truly immortal. From the same series, I introduce you today Minnie Mouse. A while ago, the goddaughter of one of my coworkers turned the venerable age of 2 years old. This was a memorable moment for her parents but especially for the little one. Her favorite cartoon character is Minnie, and a cake with the precious mouse lady would have perfectly completed a gift for little Sara.

t s 3
So, although my camera went to strike the very same day I was preparing the cake, I managed to capture for you the cake I made for Sara. It was made of a simple vanilla flavor sponge and the wonderful Chantilly cream,  which I used so many times this summer.

I hope you enjoy it as much as little Sara did! 🙂

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.

pb1

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.

pb2

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.

pb3

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

pb4

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!

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

corn1

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.

corn2

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.

corn3

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!

Mini tarte / Mini tarts

Printre multele retete de mancaruri si prajituri pe care le veti gasi pe blogul meu se numara unele care sunt recente, sa zicem moderne, si de care ma leaga amintiri recente. Cam asa as putea imparti in doua categorii aventurile mele culinare. Din categoria celor mai noi retete va prezint o reteta care ar putea fi raspunsul multor intrebari atunci cand vrem sa gatim ceva simplu, rapid si dulce la orice eveniment, o seara linistita in familie sau pt un eveniment. Este vorba despre tarte, in cazul meu mini tarte, dar puteti folosi acelasi aluat si pt o tarta clasica cu fructe, ciocolata sau orice alta umplutura.

Reteta aluatului am luat-o de la o prietena draga de care ma leaga multe amintiri frumoase, amuzante si cu arome de compot de mere :)) multumesc Ela

Pt aluat avem nevoie de

  • 200 gr unt
  • 150 gr zahar farin
  • 500 gr faina
  • 2 oua

Se amesteca mai intai untul, care poate fi si rece, cu faina si zaharul. Pt prima oara in viata mea am gasit o utlitiate unor unelte pe care le credeam cu totul inutile, paletele spirala de la mixer.

tart1

Dupa ce am amestecat bine ingredientele de mai sus, adaugam putina esenta pt aroma si ouale, dupa care amestecam bine. Din coca rezultata putem face cu usurinta 30 de mini tarte sau 2 tarte mai mari.

Le lipim de formele de copt special create si le coacem la un foc potrivit. Mihaela ne recomanda coacerea in orb care insa e mai greu de aplicat la mini tarte. Cu toate acestea se vor coace foarte repede si le putem scoate usor din forme.

tart2

Se pot umple cu absolut orice fel de crema si decorate cu fructe sau nuci de diferite feluri.

English version:

Among the many dishes and cake recipes that you will find on my blog I include some that are recent, say modern with which I am bound by recent memories. This is how I can share my culinary adventures, in two categories. From the latest category I will present a recipe that could be the answer t  many questions when you want something simple to bake, fast and sweet for any event in the family as a quiet evening or for an event. It’s the tarts, mini tarts for me, but you can use the same dough also for a classic tart with fruit, chocolate or other fillings.
I made the dough recipe from a dear friend that I bind by many memories, tons of fun and flavors of apple compote :)) thank you Ela
We need:

  • 200 g butter
  • 150 gr confectioners sugar
  • 500 g flour
  • 2 eggs

Mix the butter first, which can be cold, with flour and sugar. For the first time in my life I found the way to use some tools which until now I thought they are totally  unnecessary, the mixer spiral blades.
After I mixed these ingredients thoroughly above, I added some essence for the flavor and then the eggs and blend well. From the resulting dough you can easily make 30 mini tarts tarts or 2 biger tarts with 30 cm diameter.
We then lay the dough in the specially designed forms and bake them at medium heat. Mihaela recommends the baking in blind but it is more difficult to apply to mini tarts. However these will ripen very quickly and we can easily remove them from the small forms. They can be filled with almost any kind of cream and decorated with fruits and nuts of various kinds.