Minitort Floare de Portocal / Orange Blossom mini-cake

 Azi sunt un pic suparata. Micul meu aparat foto da semne de oboseala. Toata munca mea de ieri si tot ceea ce pozasem sa va arat s-a cam dus…Pozele sunt neclare, lumina nu m-a ajutat deloc iar eu mi-am pierdut rabdarea.
Ma consolez ca de marti voi avea un alt aparat.
 Am reusit sa fac niste poze cat de cat ok cu minitortul Floare de Portocal. Sper ca ma veti ierta pentru putinele poze facute si mai sper ca reteta va fi pe placul vostru.

Blat

– 4 oua
– 100 g zahar
– 5 linguri de faina
– 1 lingura esenta de flori de portocal
– 2 linguri de apa
– 1 lingura de ulei de floarea soarelui

Crema

– 125 g iaurt cu fructe (piersici)
– 100 g zahar
– 100 g unt
– 2 pliculete Vanilie Bourbon
– 2 lingurite amidon alimentar
– 2 linguri esenta de flori de portocal
– piure de nectarine (din 3 nectarine)

Am separat albusurile de galbenusuri si le-am mixat impreuna cu zaharul pana am obtinut o spuma. Am amestecat galbenusurile cu uleiul si le-am adaugat peste spuma si am mixat pana cand am omogenizat. Am adaugat esenta de flori de portocal si apa si am mixat din nou. In final am adaugat faina si am amestecat pana cand am obtinut o compozitie omogena. Aceasta a fost pusa intr-o forma cu pereti detasabili (de 18 cm diametru) si apoi bagata in cuptorul incalzit in prealabil. Se coace la temperatura medie si se incearca cu o scobitoare. Cand pe scobitoare nu mai ramane compozitie (iese curata) vom scoate blatul din cuptor.
Blatul se lasa la racit. Preparam piureul de nectarine. Se spala cele trei nectarine, se scot samburii si se mixeaza cu ajutorul unui blender (sau cu o furculita).
Amestecam iaurtul cu zaharul si untul moale intr-o craticioara. Se adauga vanilia Bourbon si se amesteca. Craticioara se pune pe aragaz si se amesteca in continuu. Peste 2-3 minute compozitia devine cremoasa si calduta. Adaugam piureul de nectarine si amidonul amestecand pentru a omogeniza. Se pune craticioara din nou pe foc si se amesteca in continuu pentru a nu se prinde de fund. Cand compozitia incepe sa se ingroase amestecam energic 1-2 minute si luam craticioara de pe foc. Adaugam esenta de flori de portocal si omogenizam. Se lasa la racorit 5 minute dupa care umplem blatul. Se decoreaza dupa cum doriti. Eu am preferat nectarinele si strugurii pentru decorare.

Today I’m a little bit sad. My little camera is getting tired. All my work from yesterday and all that I wanted to show in the pictures that I took is gone now. The pictures are noisy, the light wasn’t good and didn’t helped me at all and finally I lost my patience.
I’m feeling better now because Tuesday I will have a new camera.
I made some pictures more or less OK with my Orange Blossom mini-cake. I hope you’ll forgive me for those few pictures and I hope that you’ll like this recipe.

Sponge cake

– 4 eggs
– 100 g of sugar
– 5 spoons of flour
– 1 spoon of Orange Blossom essence
– 2 spoons of water
– 1 spoon of sunflower oil

Cream
– 125 g of yogurt with fruits (I used yogurt with peaches)
– 100 g of sugar
– 100 g butter
– 2 sachets (20 g ) of Bourbon Vanilla sugar
– 2 teaspoons of corn starch
– 2 spoons with Orange Blossom essence
– nectarines puree (I made it of 3 nectarines)
I separated the egg whites and I mixed them with the sugar until I obtained a meringue. I mixed the yolks with the oil and I put them with the meringue and I mixed until I homogenized. I added the orange blossom essence and the water and I mixed again. Finally I added the flour and I mixed until I obtained an homogeneous composition. I put the composition into a cake pan (with adjustable ring) – my cake pan has only 18 cm diameter. I put the pan into the preheated oven an I left it there until the composition passed the stick test (I guess you know it).
We take the pan out of the oven and we let it cool off. 
We prepare the nectarine puree. We wash the three nectarines, we take out their pits and we mix them with the blender.
Into a pan we mix the yogurt, the sugar and mild butte. We add the Bourbon vanilla and we mix it with the other ingredients. We put the pan on the stove and we mix continuously with a spoon. After 2-3 minutes the composition becomes creamy and warm. We will put the nectarine puree and the starch and we mix very well. We put the pan back on stove and we mix continuously to prevent the eventual overheating problems. When the composition begins to thicken we mix very fast for 1-2 minutes and we take the pan off the stove. We add the orange flower blossom essence and we mix very well with the composition. We let the cream to cool off for 5 minutes and after that we fill the sponge cake. You can decorate it as you wish. I used nectarines and grapes.

Daca va intrebati ce fel de esenta am folosit iata o poza:
If you want to know what kind of essence I used here is a picture: 

Eu am cumparat-o din Belgia. Din cate stiu la noi in tara se poate gasi in magazinele mari gen Corra, Carrefour, Mega Image (eu am cumparat-o din Delhaize).
I bought the essence from Belgium.It can be found in supermarkets, as far as I know.

Sper ca v-a placut reteta. Este un desert fin si parfumat ce merita incercat. Pentru un tort mai mare dublati cantitatile.
I hope you liked the recipe. It’s a flavored and fine desert which must be tried. For a bigger cake all you have to do is to double the quantities.

Ardei umpluti – reteta mea! / Stuffed peppers – my recipe!

 Zilele acestea m-am gandit sa gatesc un fel de mancare pe care nu il fac prea des. Ardeii umpluti eu ii stiu ca ciorba. Sotul meu nu ii poate asocia cu ciorba ci decat cu sosul pentru ca soacra mea asa ii face.
Eu i-am fiert alaturi de niste morcovi si cu suc de rosii. Asa ca e propria mea reteta – nici a mamei, nici a soacrei.

Ingrediente
– 500 g carne
– 14 ardei mici sau mijlocii
– 1 ardei gras rosu
– 1 ceapa
– 1 rosie
– 200 g orez
– 2 oua
– 2 linguri de ulei
– cimbru
– piper
– patrunjel
– 300 ml suc de rosii
– 4 morcovi
– 250 ml apa.

Se spala si se curata ardeii. Fiecare ardei se va taia la fund pentru a impiedica umplutura sa iasa.
Vom spala si curata ardeiul rosu, rosia si ceapa. Se taie marunt si se pun impreuna cu orezul, carnea si condimentele intr-o craticioara. Se adauga uleiul si se calesc 4-5 minute dupa care se trag de pe foc.
Se adauga orezul si patrunjelul si se lasa la racit. Apoi se pun cele doua oua si se amesteca.
Se vor umple ardeii pe care ii punem intr-un vas termorezistent.
Morcovii se vor curata si spala dupa care se dau pe razatoarea mica. Se pun in vasul termorezistent dupa care adaugam sucul de rosii si 250 ml de apa.
Vasul se pune in cuptor. Eu l-am tinut cam o ora la foc mediu timp in care am mai pus cca 100 ml de apa deoarece scazuse.

These days I cooked a dish that I usually  don’t cook even if is so popular in Romania. I’m associating stuffed pepper with soup. My husband can’t associate them with soup but with sauce because his mother cooks this dish this way. 
I boiled the pepper with some carrots and tomato juice. My own recipe – not my mom’s, not my mother in law’s.

Ingredients
– 500 g of minced meat
– 14 little or medium bell peppers
– 1 red bell pepper
– 1 onion
– 1 tomato
– 200 g of rice
– 2 eggs
– 2 spoons of sunflower oil
– savory
– parsley
– 300 ml of tomato juice
– 4 carrots

We wash and we take the seeds out of the pepper. Each pepper will have a little hole in it (to prevent the spreading of the composition).
We will wash the red bell pepper, the tomato and the onion and we cut them finely. We will put them into a pan with the meat, the condiments and the oil. We temper for 4-5 minutes and after this we’ll take the pan from the oven.
We add the rice and the parsley and we let composition to cool off. We will add the eggs and we mix the composition with a spoon. 
The peppers will be stuffed with the composition and put into a thermo resistant recipient.
The carrots will be washed and peeled off. They will be finely shredded and put into the recipient. We will add the tomato juice and 250 ml of water.
The recipient is put into the oven. I kept it there for about an hour at medium temperature. In this time I had to add 100 ml of water.

Am servit ardeii cu smantana. Au fost foarte buni. Nu stiu cand voi mai face. Inca avem acel „conflict” de gusturi care se rezolva numai printr-o lunga abstinenta! :))

We served the stuffed peppers with fresh cream. I don’t know when I’ll cook again this recipe because we still have that „conflict” of tastes which can be resolved only through a long abstinence! :))

Piept de pui thai / Thai chicken breast

Va spuneam zilele trecute ca va voi povesti mai multe in legatura cu vacanta mea in Belgia. Ei bine, toata lumea stie ca Bruxelles este un oras cosmopolit. Poate din acest motiv imi si place atat de mult. Imi plac oamenii, culturile lor si imi place sa cunosc obiceiurile lor culinare.
Am profitat de aceasta ocazie si mi-am cumparat tot felul de mirodenii, sosuri, dar si produse culinare inedite (pentru mine cel putin).
Dintre aceste produse fac parte si cateva borcanase cu amestecuri pentru sosuri Thai. Am descoperit ca se gaseau si la noi in tara motiv pentru care m-am decis sa gatesc ceva usor si rapid si sa postez reteta.

I was telling you few days ago that I will write more about my holiday in Belgium. Well, everybody knows that Brussels is a cosmopolitan town. Maybe that’s why I love this city so much.  I love people, their cultures and I like to know their culinary habits.
It was a good occasion for me to buy all kinds of spices, sauces, mixes but also some new products (at least for me).

I bought some jars with mixes for Thai sauces. I discovered that I could have found these mixes also in my country so I decided to cook a fast recipe and to post the result.

Ingrediente

– 2 lingurite de Kaffir lime leaves (amestec de frunze tocate de limes)
– 2 lingurite de curry verde
– 3 linguri de ulei de masline
– 500 g piept de pui
– 1 piersica mare
– 1 mandarina
– 2 cepe
– 1 ardei mare kapia
– sare
– 150 ml apa

Intr-un bol se amesteca uleiul cu condimentele. Se taie carnea cubulete si se pune impreuna cu uleiul si condimentele si se amesteca. Se pun la frigider pentru 20 minute.
Intre timp se spala, curata si se taie ceapa, mandarina, piersica si ardeiul.
Amestecul de condimente, carne si ulei se pune intr-un wok si se calesc 3-4 minute. Se adauga pe rand ceapa, mandarina, piersica si ardeiul si se inabusesc. Se adauga apoi apa si se lasa cca 15-20 minute pana cand vom obtine un sos.
Se serveste cu orez basmati sau noodles din faina de orez.

Ingredients

– 2 teaspoons of Kaffir lime leaves
– 2 teaspoons of green curry
– 3 spoons of olive oil
– 500 g chicken breast
– 1 big peach
– 1 mandarin orange
– 2 onions
– 1 big paprika
– salt
– 150 ml water

We put the oil and the condiments into a bowl and we mix them. We cut the meat in small pieces and we put it into the bowl and we mix them with the condiments and the oil. We put the recipient into the fridge for 20 minutes.
Meanwhile we wash, peel and cut the onion, the mandarin orange, the peach and paprika.
We put the meat with oil and condiments into a wok and we’ll fry it for 3-4 minutes. After that we’ll add in order the onion, the mandarin orange, the peach and finally, the paprika. We’ll fry them for few minutes and we’ll add the water and let them boil for 15-20 minutes. We will obtain a nice flavored sauce.

We serve this dish with basmati rice or with rice noodles.

Data viitoare am sa indraznesc mai mult. Deocamdata mancarea noastra Thai este pe terminate si se pare ca a avut mult succes.

Next time I will dare to combine more ingredients. For now our Thai food is almost gone and it seems that it had a great success.

Creveti si scoici cu sos de branza Stilton/ Shrimps and mussels with Stilton cheese sauce

A venit momentul sa va arat ce au gatit gazdele noastre intr-una din serile petrecute in Suedia.
Mergand pe principiul „ce gasesti, mananci” ne-am apucat sa cautam scoici pe care le-am dus intr-o galeata acasa.

Well, it’s time to show you what our hosts cooked for us in one of the evenings in Sweden.
We decided to cook what we will find. So we searched for mussels and we took them home in a bucket.

Ingrediente de care avem nevoie pentru aceasta reteta:

– 500 g scoici curatate
– 500 g creveti curatati
– 100 ml apa
– 50 g branza Stilton (sau orice alta branza cu mucegai albastru)
– 100 ml lapte
– 100 ml smantana lichida
– 1 pahar de vin alb
– condimente pentru peste
– sare

Scoicile se pun la fiert pana cand se deschid. Cele care nu s-au deschis au fost moarte si vor trebui aruncate deoarece pot produce intoxicatii grave. Se curata si se pun pe o farfurie.
Noi am folosit creveti gata fierti, congelati pe care i-am curatat si i-am pus cateva minute la scurs.
Intr-o cratita se pun apa, condimentele si sarea. Se adauga apoi scoicile, crevetii si branza maruntita. Se amesteca bine dupa care se adauga laptele si smantana. Se lasa la fiert 10-15 minute amestecand incet.
In final se adauga vinul si se mai lasa 2-3 minute pe foc.
Ca si garnitura am avut paste. A fost delicios!
Multumesc celor ce mi-au dat voie sa postez aceasta reteta!

Ingredients for this recipe:
– 500 g mussels with their shells removed
– 500 g unshelled shrimps
– 100 ml of water
– 50 g of Stilton cheese (or any other blue cheese)
– 100 ml of milk
– 100 ml of liquid cream for cooking
– 1 glass of white wine
– condiments for fish
– salt

We boil the mussels until they open. The ones that didn’t open were dead and we will not use them because they can cause serious intoxications. After the mussels are unshelled we will put them on a plate.
We used boiled and frosted shrimps. We unshelled them and we put them into a strainer for few minutes.
Into a recipient we put the water, the condiments and the salt.  After that we have added the mussels, the shrimps and the crushed cheese. We mix them well with a spoon and we add the milk and the cream. We let them boil for 10-15 minutes mixing very slowly with a spoon. At the end we will add the wine and we will boil the sauce for 2 minutes.
We served the sauce with pasta. It was delicious!

Thank you for approving the post of this recipe!

M-am intors! / I’m back!

Da, m-am intors! Cu forte proaspete si cu multe lucruri de impartasit. A fost cea mai frumoasa vacanta pe care am avut-o vreodata!
Am vizitat Belgia (Bruxelles) si Suedia.Cum despre Belgia am sa va spun mai multe in viitoarele postari am decis ca pentru inceput sa va „povestesc” cate ceva despre Suedia. Si povestea incepe asa…

Yes, I’m back! Fresh and with many things to share with you. It was the most wonderful holiday that I’ve ever had!
I visited Belgium (Brussels) and Sweden. I have many things to tell you about Belgium in the my future posts so I decided to „tell” you some things about Sweden for the beginning. And the story begins now…

Sper ca v-a placut povestea mea! Urmatoarea „poveste” despre Suedia va fi una culinara.
Suedia este o tara minunata cu oameni primitori. Doi dintre ei ne-au fost si ghizi in vacanta noastra. Teodora si Christian, va multumim mult pentru tot si va imbratisam! Deja ne e dor de voi!

I hope you liked my story! The next „story” about Sweden will be a culinary one.

Sweden is a wonderful country with very nice people. Two of them were our guides in our holiday. Teodora and Christian, thank you for everything! A big hug from us – we already miss you!

Placinta cu vinete/Eggplant pie

 Ma pregatesc sa plec in vacanta. Miercuri dimineata vom lua avionul spre Bruxelles.
Printre bagaje, cumparaturi si iesiri cu prieteni a trebuit sa gatesc strictul necesar pentru timpul ramas pana plecam. Nu-mi place sa arunc mancarea motiv pentru care am facut inventarul in frigider.
Am gasit cateva vinete, ardei, rosii, un pic de carne tocata de vita si porc. Eram tentata sa fac un sos pentru spaghete. M-am razgandit in ultimul moment si am facut o placinta cu vinete inventata pe moment.

Ingrediente pentru aluat (pentru 2 placinte)
– 100 ml ulei masline
– 50 ml lapte
– faina cat cuprinde


Ingrediente pentru umplutura
– 1 kg vinete
– 300 g carne tocata amestec (se poate folosi si carne de pui)
– 250 g ardei kapia copt
– 1 ceapa
– 2 rosii
– maghiran
– busuioc
– cimbru
– sare
– 4 oua

I’m getting ready for holiday. Wednesday morning we’ll take the plane for Bruxelles. 
Among luggages, shopping and meetings with friends I had to cook just for the time that has left to stay home. I don’t like to throw away the food. That’s why I made the inventory in my fridge.
I found some eggplants, kapia pepper, tomatoes, some beef and pork minced meat. I was tempted to make a spaghetti sauce. In the end I changed my mind and I baked an eggplant pie invented right away.
Ingredients for the dough (for 2 pies)
– 100 ml virgin olive oil
– flour as much as is needed
– 50 ml milk

Ingredients for filling
– 1 kg eggplants
– 300 g beef-pork minced meat (you can use chicken also)
– 250 g grilled kapia pepper
– 1 onion
– 2 tomatoes
– marjoram
– savory
– sweet basil
– salt
– 4 eggs

Curatam vinetele, le spalam si le taiem rondele. Se pun pe gratar si se rumenesc pe ambele parti.
Daca nu aveti ardeii kapia copti (asa cum i-am avut eu) ii spalati si ii puneti pe gratar. Apoi ii decojiti si le scoateti semintele.
Carnea, ceapa taiata marunt, ardeii rupti suvite, rosiile, sarea si ierburile aromate  se pun intr-o cratita si se dau la foc potrivit amestecand in continuu. Nu se pune ulei deoarece carnea va lasa suficienta zeama. Dupa 10 minute cratita se trage deoparte.

We peel off the eggplants, we wash them and we cut them in rondels. Eggplants will be put on the grill and will be parched on both sides. If you don’t have the kapia peppers allready grilled (as I had them) you will wash and put them on the grill. After they are grilled you have to peel off and to take the seeds out of them.
The minced meat, the onion cut finely, the peppers ripped in medium longitudinal pieces, the tomatoes, salt and the aromatic herbs will be put into a pan on the stove. The fire has to be at a medium intensity. We must mix in the pan with a spoon. We mustn’t use oil because the meat will let a sauce in the pan which should be in off. After 10 minutes the pan will be taken off the stove.

Intr-un bol vom pune uleiul de masline si laptele. Vom adauga faina cat cuprinde, pana obtinem o coca elastica. Coca se pune in tava sfaramata.
Se adauga vinetele si amestecul de carne si legume.

Into a bowl we will add the olive oil and the milk. The flour will be added until we’ll obtain an elastic dough. The dough will be put in the tray shivered. 

After that we will add the eggplants and the mix of meat and vegetables.

In final se adauga 2 oua batute ca si pentru omleta.
In the end we will add 2 eggs mixed just like the ones for scrambled eggs.

Placinta se va tine in cuptorul preincalzit aproximativ 20 minute, la temperatura medie a cuptorului vostru.
Ar trebui sa arate cam ca si in fotografiile de mai jos

The pie will be kept in the preheated oven for almost 20 minutes. The temperature must be medium for your oven. When is ready the pie should look like the one from the pictures.

Serviti calda sau rece, cu sosuri sau chiar cu mujdei de usturoi.
You can serve the pie hot or cold, with different sauces or even with a garlic sauce.