Briose vesele / Happy muffins

Ieri a fost o zi speciala pentru mine si sotul meu. A fost aniversarea casatoriei noastre.
Si acum imi aduc aminte ce zi minunata am avut. Bine, recunosc mi-a fost teribil de frig! Ce sa mai spun de rochita mea care mi-a provocat febra musculara (a avut nici mai mult nici mai putin decat 11 kg!), emotiile si “corul bocitoarelor” format din mame, bunici si matusi :))!
Si cum puteam sa imi aduc aminte de toate astea altfel decat cu zambetul pe buze? Asa ca i-am facut o surpriza sotului meu: briose. Si nu oricum! Briose vesele!Ingrediente pentru figurine:
– 100 g marsmallow
– 220 gr zahar pudra
– 2 linguri de apa

Ingrediente pentru briose (18 buc):
– 300 g faina pentru patiserie
– 150 ml lapte
– 5 oua
– 50 g unt
– 100 g zahar
– 1 pliculet de praf de copt
– 2 pliculete zahar vanilat
– colorant alimentar albastru
– ciocolata pentru decor

Yesterday it was a special day for me and my husband.  It was our marriage anniversary .
I remember what a wonderful day we had. Well, I admit that I was freezing cold! I can also mention my lovely dress that caused me a terrible muscular fever (oh, it had only 11 kg!), the strong emotions and also the “crying ladies” chorus formed by the mothers, grandmothers and aunts :)) !

And how can I remember these things without having a smile on my face?   So I prepared a surprise for my husband: muffins. Not any muffins! Happy muffins!

Ingredients for figurines:
– 100 g marshmallow- 220 g powdered sugar
– 2 tablespoons of water

Ingredients for muffins (18 pieces):
– 300 g flour for patisserie
– 150 ml milk
– 5 eggs
– 50 g butter
– 100 g sugar
– 10 g baking powder
– 20 g vanilla sugar
– alimentary color for the muffins
– chocolate for decoring

Punem marshmallow impreuna cu apa intr-un bol din inox. Acesta se asaza pe o oala cu apa care fierbe. Marshmallow se vor amesteca in continuu pana cand se topesc.
We put the marshmallow and the 2 tablespoons of water into a stainless steel bowl. This bowl will be put over a pan with boiling water, on the stove. The marshmallows will be mixed continuously with a spatula until they melt.

Apoi se adauga zaharul pudra si se amesteca pana la omogenizare. Se lasa cateva minute la racit dupa care se pune pe planul de lucru si se framanta cu putin zahar pudra sau amidon. Se pune in hartie de copt si se lasa la loc intunecat si rece cateva ore sau pana a doua zi.
After that we’ll add the powdered sugar and we mix well until we obtain a homogeneous composition. We let the composition to cool off for few minutes and after we’ll put it on the working plan and we mix it very well with some powdered sugar or with some starch. After this we put the fondant into a baking paper and we let it into a dry and cold place (not in the fridge) for few hours or until the next day. 

Dupa cateva ore se pune pe masa, se intinde cu un sucitor si se taie cu diverse forme. Aceste forme se lasa la uscat dupa care se decoreaza cum doriti.

After few hours, the fondant is put on the table, is stretched with a rolling pin and is cut with different cutters for cookies or for marzipan. These forms will be let on a paper to dry and after that they can be decorated as you wish.

Se pregateste aluatul pentru briose. Prima data se pun ouale si untul topit si se mixeaza. Apoi se adauga toate celelalte ingrediente si in final faina. Se mixeaza bine si se pune in forme.
Meanwhile we prepare the composition for muffins. First we will put the eggs and melted butter. We mix very well and we will add all the other ingredients. We will let the flour the last. We mix well and we put the composition in the baking forms.

Briosele se incearca daca sunt coapte cu ajutorul unei scobitori. Dupa ce s-au scos si s-au racit vom decora cu ciocolata si vom pune decoratiile din fondant.
The muffins will be tested if they are baked with a stick. After they were taken out of the oven and they are cooled off, we will decorate them with melted chocolate and we will put the fondant decoration on top of them.

Nu-i asa ca-s dragute si vesele? Sotul meu a fost foarte incantat de micul meu cadou :).
Aren’t these muffins cute and happy? My husband was very pleased for this little present :).

Piept de pui in crusta de nuca si sos de rodii / Chicken breast in walnut crust and pomegranate sauce

M-am gandit sa va prezint o reteta care mie imi place tare mult. Este si sezonul nucilor si cred ca este un fel de mancare foarte potrivit pentru aceasta perioada.
Ingrediente:
– 1 kg piept de pui
– 500 g nuci macinate
– 3 linguri de lapte
– 2 linguri de faina
– 3 oua

Ingrediente sos:
– 3-4 linguri sos de rodii (sau 2 rodii stoarse si 3 lingurite de zahar)
– 50 g unt
– 1 lingurita de amidon alimentar

I thought that I should present you a recipe that I personally like very much. It’s the season when you can find many wallnuts and I think this is a dish that is suitable for this period of the year.
 
Ingredients:
– 1 kg chicken breast
– 500 g grained walnuts
– 3 tablespoons of milk
– 2 tablespoons of flour
– salt
– 3 eggs
 
Ingredients for sauce:
– 3-4 tablespoons of pomegranate sauce (or the juice from 2 pomegranates and 3 teaspoons of sugar)
– 150 g butter
– 1 teaspoon of starch
Se amesteca nucile cu lapte.
We mix the walnuts with milk.
Adaugam oule si amestecam.
We add the eggs and we mix.
Se adauga si faina si sarea si se amesteca bine.
We add the flour and the salt and we mix very well.
Carnea se taie in felii potrivit de mari.
The meat has to be cut in medium slices.
Feliile de carne se trec prin compozitia cu nuca si se pun la prajit in baie de ulei.
Vom face la fel cu toate feliile de carne. Ele se vor scoate din ulei si se pun intr-un bol cu servetele pentru a absorbi surplusul de grasime.
The meat slices will be put in the bowl in which we have the composition with walnuts and we make sure that we’ll have the “sauce” all over the slice. We put the slices to fry in hot oil.
We’ll do the same thing with all the meat slices. Those slices will be taken out of oil and put into a bowl with paper napkins to absorb the extra grease.
Pregatim sosul. Punem sosul de rodii si untul intr-o craticioara. Se incalzesc amestecand in continuu. Se adauga amidonul si se amesteca in continuare. Se trage de pe aragaz atunci cand sosul a fiert putin si s-a ingrosat atat cat sa devina vascos.
We prepare the sauce. We put the sauce and the butter into a pan. We warm the composition mixing continuously in the pan. We add the starch and we mix. We take the pan off the stove when the sauce boiled for few minutes and the sauce became viscous.
Sosul va arata cam ca si in imagine.
The sauce will look just like in this image.
Noi am servit carnea si sosul impreuna cu niste cartofi natur.
We served this dish with boiled potatoes.
Este incredibil cum nuca fragezeste pieptul de pui! Gustul astringent al nucii si gustul dulce-acrisor al sosului de rodii se imbina perfect. A, apropo, sosul de rodii se poate gasi in Auchan sau alte mari magazine. Daca nu gasiti apelati cu incredere la sucul de rodii si putin zahar!
It’s incredible how the walnuts make the chicken breast so tender! The walnut’s astringent taste and sauce’s sweet-sour taste make such a wonderful combination. I hope you’ll like it.

Tort Amaretto / Amaretto Cake

Amaretto. Imi place. Este ca si o farama de viata: dulce-amarui. Gustul e dulce chiar daca pe moment pregnant este cel amarui.
O comparatie ciudata dar care ma face sa zambesc mereu. Stiu ca dupa amarui urmeaza dulce.
Asa as putea sa descriu si tortul pe care l-am facut pornind de la o idee din Marea carticica de bucate, o budinca cu amaretto. Dulce-amarui.

Ingrediente blat:
– 6 oua
– 6 linguri de zahar
– 7 linguri de faina
– 1 praf de copt
– 2 plicuri zahar vanilat
– 1 lingura de ulei

Ingrediente crema vanilie:
– 320 ml lapte condensat
– 100 g zahar
– 5 plicuri zahar vanilat
– 3 oua
– 20 g unt
– 1 lingurita amidon

Ingrediente mousse:
– 500 ml frisca lichida
– 2 oua
– 2 linguri zahar
– 100 ml lapte
– 20 g gelatina
– 100 ml lichior amaretto Disaronno

Amaretto. I like it. It’s just like a piece of our lives: bittersweet. It’s sweet even if for a moment you think that bitter is all you’ll get. 
A weird comparison that always makes me smile. I know that after that bitter taste it will always come the sweet taste. 
That’s how I could describe the cake that I baked after an idea from The big little book of recipes, an amaretto pudding. Bittersweet.
Ingredients for sponge cake: 
– 6 eggs
– 6 tablespoons of sugar
– 7 tablespoons of flour
– 10 g of baking powder
– 20 g of vanilla sugar
– 1 teaspoon of sunflower oil
 
Ingredients for vanilla cream:
– 320 ml condensed milk
– 100 g of sugar
– 50 g of vanilla sugar
– 3 eggs
– 20 g butter
– 1 teaspoon of starch
 
Ingredients for amaretto mousse:
– 500 ml liquid cream
– 2 eggs
– 2 tablespoons of sugar
– 100 ml milk
– 20 g gelatine
– 100 ml of Disaronno amaretto liqueur

Incet-incet “construim” un tort minunat.

Step by step we’re “building” a wonderful cake.

Separam albusurile de galbenusuri. Albusurile impreuna cu zaharul se bat spuma.
We’re separating the egg whites of egg yolks. The egg whites and the sugar will be mixed until we’ll obtain a meringue.   

Se adauga galbenusurile, uleiul, zaharul vanilat, praful de copt si faina si se mixeaza bine.
We add the egg yolks, sunflower oil, vanilla sugar, baking powder and the flour and we mix well.

Compozitia se pune intr-o forma cu pereti detasabili si se baga in cuptorul preincalzit. Se lasa pana cand trece testul scobitorii (scobitoarea nu mai are compozitie lichida pe ea).
The composition will be put into a pan with removable ring and will be put into the preheated oven. The sponge cake will be left there until it passes the stick’s test (the stick will not have any liquid composition on it).

Blatul va arata cam asa.
The sponge cake will look look this. 

Blatul se taie in doua.
The sponge cake will be cut in two pieces.

Intr-o cratita se pun ingredientele necesare cremei de vanilie cu exceptia zaharului vanilat. Aceasta se pune pe foc si se amesteca in continuu pentru omogenizare. Cand crema se va ingrosa se adauga zaharul vanilat si se amesteca bine. Se trage de pe foc se pune untul, se amesteca si se lasa la racorit.
Into a pan we’ll put the ingredients necessary for the vanilla cream, excepting the vanilla sugar. The pan will be put on the oven and we mix slowly for homogenizing. When the cream will be thicken we will add the vanilla sugar and we mix well. We take the pan off the oven and we add the butter, we mix well and we let tha cream to cool off.

Crema se pune intre cele doua bucati de blat.

The vanilla cream is put between the two pieces of sponge cake.

Se mixeaza frisca.

We mix the whipping cream.

Intr-un castronas punem gelatina si o preparam dupa instructiunile de pe ambalaj. Vom pune 100 ml de lapte si 2 linguri de zahar intr-un vas pe care il punem la foc, amestecand in continuu. Atunci cand compozitia se incalzeste si se ingroasa putin se ia de pe foc si se lasa putin la racorit. Se adauga apoi gelatina preparata, amestecand continuu. Atentie: compozitia nu trebuie sa fie prea calda deoarece gelatina se va distruge.
Into a small bowl we put the gelatin and we prepare it after the instructions given on the bag. We will put 100 ml of milk and 2 tablespoons of sugar into a recipient. This recipient will be put on the stove, mixing continuously. When the composition is warm and is thicken the recipient will be taken off the stove and will be let to cool off. We will add the gelatin, mixing continuously. Be careful: the composition shouldn’t be too hot because the gelatin will be destroyed. 

Compozitia calduta se mixeaza impreuna cu frisca.
The warm composition is mixed with the whipped cream.

Se adauga apoi 100 ml de amaretto Disaronno (sau de care doriti).

We’ll add 100 ml of Disaronno amaretto (or the one that you like).

Compozitia de pune peste cele doua bucati de blat, pe care s-a fixat un inel detasabil.
The composition obtained will be put on top of the two pieces of sponge cake filled with vanilla cream. The sponge cake has an adjustable ring on it.  

Tortul se pune la frigider pentru cel putin 5 ore inainte de a-l servi.

The cake will be put in the fridge for at least 5 hours before it’s served.

Se decoreaza cu ciocolata sau cu ce doriti si va place.
You can decorate the cake with chocolate or with whatever you like.

Cum acest tort a fost un desert fin si gustos nu a fost nevoie de prea mult timp ca sa devina o amintire delicioasa!
This cake was a fine and tasty dessert so it didn’t need too much time to become a delicious memory!

Ciorba de fasole boabe cu afumatura in paine / Dry beans soup with smoked meat served in bread

Saptamana trecuta am trecut prin Sibiu, in drum spre Cluj. Mi-am adus aminte ce frumos a fost in 2007 cand l-am vizitat impreuna cu sotul si doi veri dragi.
Inevitabil mi-a fugit gandul la gustoasa ciorba de fasole servita intr-un restaurant din centru.
Asa ca mi-a venit ideea sa fac si eu o ciorba de fasole.

Ingrediente:
– 500 g carne de porc afumata
– 500 g fasole boabe
– 500 ml suc de rosii
– 1 ceapa
– 2 ardei grasi
– 2 gogosari
– 2 morcovi
– piper
– cimbru
– foi de dafin
– 1 lingura de otet
– sare

Last week we passed through Sibiu on our way to Cluj. I remembered what a wonderful time we had in 2007 when we visited Sibiu with my husband and to dear cousins. 
Inevitably my mind found a memory of a delicious dry beans soup that we served in a nice restaurant in the center of the city. So I decided to cook an old style dry beans soup with smoked meat.
 
Ingredients:
– 500 g smoked pork meat
– 500 g dry beans
– 500 ml tomato juice
– 1 onion
– 2 green bell peppers
– 2 red bell peppers
– 2 carrots
– pepper
– savory
– bay leaves 
– 1 spoon of vinegar

– salt
Se pune carnea la fiert in cca 5 l de apa. Fasolea se lasa in acest timp intr-un vas cu apa.
Dupa ce carnea este fiarta se taie si se pune din nou la fiert impreuna cu fasolea. Se poate folosi aceeasi apa sau se poate schimba.
We put the meat to boil in about 5 l of water. The beans are put into a recipient with water and kept there until the meat is boiled. When the meat is boiled we take it out and we cut it in small slices. We put the meat and the beans back to boil. If you want you can use the same water or you can change it.

Pentru servire avem nevoie de o paine “inalta” care are coaja tare sau de ce nu, chiar numai de coaja tare. Eu am facut o coca de paine din 700 g faina, 400 ml apa, 10 g drojdie, sare. Dupa dospire, am impartit cantitatea in doua bucati urmand sa le coc pe fiecare. Am pus intr-o forma adanca si am copt-o.
For serving this soup we need a “tall” bread with hard crust or why not, only a tall hard crust. I made a bread dough out of 700 g flour, 400 ml water, 10 g yeast, salt. After the dough yeasted, I divided the dough in two. Each part will be baked separately. I put each part into a deep form for baking and I baked them.

Intre timp am pus legumele taiate marunt, sucul de rosii si condimentele in oala in care au fiert fasolea si carnea. Cand toate sunt fierte oala se ia de pe foc. Dupa ce se racoreste se pune in paine.
Meanwhile we put the small sliced vegetables, tomato juice and the condiments in the pot in which we boiled the meat and the beans. We let them boil together and when the soup is ready we take the pot away. After a while, the soup is cooler and we can put some in the bread.

Ciorba a fost foarte gustoasa iar painea in care am servit-o a fost si ea consumata. Imi fusese asa de dor de felul acesta de mancare!
The soup was so tasty and the bread was also eaten. I missed this dish so much!

Pulpe de pui cu fructe si ras el hanout / Chicken quarters with fruits and ras el hanout

Sunt un fan declarat al bucatariei internationale si cred ca deja ati observat asta. Nu spun ca mancarea romaneasca nu este gustoasa ci doar ca a-ti limita orizontul culinar inseamna a te priva de gusturi, mirosuri si de ce nu, imagini minunate.
Fiecare bucatarie isi are farmecul ei. Am invatat sa nu mai judec inainte de a experimenta. Ma bucur pentru ca altfel poate nu v-as fi povestit acum despre pulpele de pui cu fructe si ras el hanout.

Ingrediente
– 6 pulpe de pui dezosate
– 1 piersica
– 2 pere
– 1 strugure
– 4-5 prune
– caise confiate
– ghimbir confiat
– 2-3 lingurite de ras el hanout

I’m a great fan of international cuisine and I think that you already noticed that. I don’t think that Romanian food isn’t tasty but I believe that limiting your culinary horizon means to deprive yourself of tastes, smells and why not, great images.
Every cuisine has its own charm. I learned not to judge until I experience. I’m glad now because otherwise I wouldn’t have told you now about the chicken quarters with fruits and ras el hanout.
 
Ingredients
 
– 6 chicken quarters (without bones)
– 1 peach
– 2 pears 
– 1 grape
– 4-5 plums
– comfy apricots
– comfy ginger

– 2-3 teaspoons of ras el hanout

Spalam pulpele de pui si le punem intr-un vas termorezistent.
We wash the chicken quarters and we put them into a thermo resistant recipient. 

Taiem caisele si ghimbirul si le punem peste carne.
We cut the apricots and the ginger in small slices and we put them in the recipient with the meat.

Se taie si restul fructelor.
We cut also the other fruits.

Se pun in recipient impreuna cu ghimbirul, caisele si pulpele de pui.
The fruits will be put in the recipient with the ginger, the apricots and chicken quarters. 

Peste fructe se pune ras el hanout si apa cat sa le acopere. Punem capacul pe recipient.
Over the fruits we will put ras el hanout and we’ll add water only to cover them. We put the cover on the recipient. 

Punem recipientul in cuptorul preincalzit si il lasam acolo pana cand carnea este fiarta. Fructele ar trebui sa arate ca si in imaginea de mai sus.
We put the recipient into the preheated oven and we let it there until the meat is boiled. The fruits should look like the ones in the image. 

Puiul a fost foarte fraged si parfumat. Combinatia de fructe este una reusita deoarece sosul format are un gust dulce-acrisor si putin intepator.
The chicken was very soft and flavored. The combination of fruits was well made because the sauce that formed in the recipient it has a sweet, sour and a little bit pungent taste.

Trebuie sa recunosc faptul ca este diferit fata de tot ceea ce am incercat pana acum. Este o placere sa simti acest gust oriental. Va recomand sa incercati mancaruri gatite cu ras el hanout daca aveti ocazia sau sa le gatiti voi! Eu sigur voi mai gati si alte retete cu acest mix condiment.
I must admit that this dish is very different of all that I tasted until now. It’s a pleasure to feel this oriental taste. I recommend you to try foods cooked with ras el hanout if you have the opportunity or to cook them yourself! I will definitely cook also other recipes with this mix condiment.

Gogosele cu prune / Plum pockets

Sunt din ce in ce mai trista ca zilele frumoase de vara s-au dus. Nu imi place frigul si nici ploaia, toamna si iarna ma fac sa simt ca traiesc intr-o amorteala asteptand sa vina vara si primavara.
Ca in fiecare an, singurele lucruri ce ma fac sa mai uit sunt culorile toamnei, mirosurile si gusturile pe care le aduce cu ea.
Toata lumea a facut pana acum cel putin o serie de gomboti cu prune/galuste cu prune. Ei bine, mie nu imi plac extraordinar de mult motiv pentru care am facut gogosele cu prune. Iata ce am folosit:
Ingrediente:– 1 ou
– 400 ml lapte rece
– 700 g faina
– 100 g zahar
– 1 plic praf de copt
– vanilie
– esenta de rom
– prune (pentru umplere)
– ulei de floarea soarelui pentru prajire

I’m sad these days because the beautiful summer days are gone by now. I don’t like cold weather and rainy days, autumn and winter make me feel that I’m living in numbness waiting for spring and summer to come. 
As every year, the only things that make me forget about those things are the colors of the autumn, the flavors and the tastes that it brings with it.
Everybody cooked by now the well known Romanian desserts gomboti cu prune/galuste cu prune.
Well, I’m not quite a fan of this recipe so I decided to bake some plum pockets. Here is what I used:
 
Ingredients
 
– 1 egg
– 400 ml of cold milk
– 700 g flour
– 100 g sugar
– 10 g of baking powder
– vanilla
– rum essence

– plums ( as a filling)
– sunflower oil (for frying)
Amestecam toate ingredientele pana cand obtinem o pasta elastica. Pasta elastica se imparte in doua si se intinde pe masa tapetata cu faina. Se coca se taie sub forma de dreptunghiuri. In fiecare dreptunghi se pune o jumatate de pruna si se impatura ca si un buzunarel.
Gogoselele se prajesc in baie de ulei pana cand devin aurii. Se servesc pudrate cu zahar sau simple.
We mix all the ingredients until we’ll obtain an elastic dough. The elastic dough will be divided in two. Each part will be stretched on the table (which was previously sprinkled with flour). The dough will be cut into small rectangles. In each of these rectangles we put a half of a plum and we fold the dough just like a little pocket.
The little pockets will be fried in sunflower oil until they will have the a gold color. We n serve them powdered with sugar or simple.


Aceste gogosele au fost un desert delicios pentru o dupa-amiaza insorita de toamna. Sper ca si voua va vor placea.
These plum pockets were a delicious dessert for a sunny autumn afternoon. I hope that you liked my recipe.

Tort de ciocolata si menta / Chocolate and mint cake

 Desi azi nu este una dintre cele mai bune zile ale mele, m-am hotarat sa va povestesc putin despre ce am mai facut prin bucatarie. Nu azi ci saptamana aceasta. Sunt proaspat intoarsa din Cluj, orasul studentiei noastre, unde am petrecut clipe minunate alaturi de prietenii si colegii nostri si de unde ne-am intors cu o raceala zdravana dar fericiti. Dar sa revenim pentru ca inca visam cu ochii deschisi!
Zilele trecute am vazut o poza cu un tort pe internet. Din pacate nu era si reteta. Mi-am inchipuit cam cum ar trebui facut si am decis sa-mi incerc norocul, mai ales ca aveam si musafiri.
Iata ce am folosit.

Ingrediente blat:

– 8 oua
– 8 linguri de zahar
– 9 linguri de faina
– 1 plic praf de copt
– 2 plicuri vanilie Finesse
– 1 lingurita ulei
– 4 linguri cacao neagra

Ingrediente mousse:

– 500 ml frisca vegetala lichida
– 2 plicuri de gelatina
– 3 oua
– 150 ml lapte
– 100 g zahar
– 100 g frunze proaspete de menta

Ingrediente glazura:

– 200 g ciocolata neagra de menaj
– 20 g unt

Although today it’s not one of my best days, I decided to tell you about what I cooked. No, not today, this week. We just came back from Cluj, the town where we were students at University, where we had great times with our friends and colleagues and where we caught a “nice”cold. But we are happy! But let’s get back to our business because we dream with our eyes wide open!
These days I saw a picture with a cake on Internet. Unfortunately it was a picture without recipe. I imagined how this cake should be done and I decided to make a try, especially because we had some friends coming to our place. 
Here is what I used.
Ingredients for sponge cake:
 
– 8 eggs
– 8 spoons of sugar
– 9 spoons of flour
– 10g of baking powder
– 20 g of vanilla Finesse (or other type of vanilla)
– 1 teaspoon of oil
– 4 spoons of cocoa
 
Ingredients for mousse:
 
– 500 ml of liquid vegetal cream
– 20 g of granules of gelatin
– 3 eggs
– 150 ml of milk
– 100 g of sugar
– 100 g of fresh mint leaves
 
Ingredients for chocolate glaze:
 
– 200 g of chocolate

– 20 g of butter

Separam albusurile de galbenusuri si le batem spuma.

We separate the egg whites and we mix them until we obtain a meringue.

Adaugam zaharul si vanilia si mixam in continuare.
We add the sugar and vanilla and we mix well.

Punem uleiul peste galbenusuri si amestecam.

We put the oil with the egg yolks and we mix.

Punem galbenusurile peste spuma obtinuta din albusuri si mixam.

We put the egg yolks in the same bowl as the meringue and we mix them together.

Adaugam cacao, faina, praful de copt si mixam.

We add the cocoa, the flour, the baking powder and we mix well.

Punem compozitia intr-o forma cu pereti detasabili ce se pune in cuptorul preincalzit. Blatul este gata atunci cand betisorul de incercare este curat. Se scoate din cuptor si se lasa la racit.

We put the composition into a pan with adjustable ring. We put the pan into the preheated oven and we let it there until the composition passes the “stick” test. We take out the pan and we let the sponge cake to cool off.

Se prepara mousse-ul. Frisca lichida se mixeaza bine intr-un bol inalt.

We are preaparing the mousse now. The liquid vegetable cream is mixed very well into a high bowl.

Intr-o craticioara se pune zaharul, ouale si laptele. Aceasta se pune la incalzit amestecand in continuu. Se va lua de pe aragaz atunci cand obtinem o compozitie cremoasa. O lasam sa se racoreasca.

Into a pan we put the sugar, the eggs and milk. This pan is put on the stove and we mix continuously. The pan will be taken off the stove when we obtain a creamy composition. We let it to cool off.

Menta se spala si se mixeaza cu blenderul. Piureul obtinut se pune peste frisca batuta si se mixeaza bine.

The mint is washed and mixed with the blender. We put the puree over the cream and we mix very well.

Gelatina se pune intr-o cana cu apa, dupa instructiunile de pe ambalaj dupa care se pune in crema calduta si se amesteca bine. Crema astfel obtinuta se pune peste frisca amestecata cu menta si se mixeaza bine.

The gelatin granules will be put into a glass of water and is prepared as it’s written on the wrapping paper. After that the gelatin will be put into the cream that was made earlier and the composition obtained is mixed very well.

Optional puteti adauga bucatele de ciocolata in mousse.

If you want you can add chocolate chips in the mint mousse.

Blatul de tort se taie in doua. O bucata se va pune sub mousse si una deasupra. Bucata de blat se pune pe un platou iar in jurul ei se pune inelul detasabil. Se toarna compozitia de mousse peste care se pune a doua bucata de blat.
Glazura se prepara din ciocolata topita si 20 g de unt. Se pune peste blat si se intinde uniform. Ciocolata se poate topi in cuptorul cu microunde sau intr-o punga de plastic pusa intr-o craticioara cu apa fierbinte.
Se pune la frigider cel putin 4-5 ore. Eu l-am lasat de pe o zi pe alta.

The sponge cake is cut in two. One piece will be put under the mousse and the other over the mousse. The piece that should be under the mousse is put on a big plate. We put the adjustable ring and we put the mousse composition. After that we put the second piece of sponge cake.
The chocolate glaze is made of melted chocolate and 20 g of butter. We put the glaze on the sponge cake and we lay it well. You can melt the chocolate in the microwave oven or into a plastic bag, in hot water.
We put the cake in the fridge for at least 4-5 hours. I kept it there until the next day.

Tortul poate fi decorat cum doriti. Eu am folosit putina ciocolata alba si frunze de menta proaspete.

The cake can be decorated as you wish. I used some white chocolate and fresh mint leaves.

Sper ca v-a placut reteta mea de tort cu menta.  A fost chiar distractiv sa fac un tort dupa o poza dar fara reteta! 🙂 Si da, am frecat menta la propriu! :))
I hope you like my mint cake recipe. It was quite fun to bake a cake after a picture but without any recipe! 🙂

Bulete din creier de porc / Pork brain balls

Nu sunt o mare fana a creierului, indiferent in ce fel este pregatit. Este motivul pentru care il prepar decat atunci cand sotul meu doreste acest fel de mancare.
De data aceasta am fost foarte hotarata sa il fac in asa fel incat sa imi placa si mie. Nu aveam o reteta concreta in vedere insa auzisem de la niste vecine ca se pot face si bulete. Asa ca am improvizat. Habar nu am daca asa trebuiau sa iasa dar noua ne-au placut.

Ingrediente:

– 1 kg creier de porc
– 3 oua
– 200 g pesmet
– 1 ardei
– 1 gogosar
– cimbru
– piper
– sare
– 1 lingurita de otet

I’m not such a great fan of brain, no matter how is cooked. That’s why I’m cooking brain only when my husband asks.
This time I was decided to cook it somehow to like it also. I didn’t had a special recipe in my mind but I’ve heard my neighbors that they made balls of pork brain. I don’t know how these balls should have been but we liked them.
 
Ingredients
 
– 1 kg of pork brain
– 3 eggs
– 200g of crumbs
– 1 green bell pepper
– 1 red bell pepper
– savory
– pepper
– salt
– 1 teaspoon of vinegar

Creierul se fierbe cca 10-15 minute cu sare si 1 lingurita de otet. Cand este fiert se scurge de apa si se pune intr-un castron.

We boil the pork brain for 10-15 minutes with salt and 1 teaspoon of vinegar. When the brain is boiled we sloop the water and we put it into a bowl.

Spalam si taiem in cubulete mici ardeii. Se pun in castron impreuna cu cimbrul si piperul si se mixeaza cu ajutorul unui blender. Se obtine o pasta de consistenta cremoasa.

We wash and we cut the peppers in small pieces. We put the pepper with the savory and the pepper into the bowl and we mix them with a blender. We’ll obtain a paste with a creamy consistence.

Adaugam cele trei oua si mixam bine.

We add the eggs and we mix well.

Se pune pesmetul si se amesteca bine cu o lingura.

We add the crumble and we mix well with a spoon.

Formam bulete pe care le tavalim prin pesmet.

We make the balls and we roll them in crumble.

Buletele se prajesc 3-4 minute in baie de ulei incins.

We fry the balls for 3-4 minutes in hot oil.

Noi am servit buletele cu garnitura de cartofi natur.

We served the balls with boiled potatoes.

In sfarsit am gasit o reteta de creier pe care o pot manca si eu. Nu este atat de grea ca si cea pane si nici atat de suculenta.

Finally I found a recipe of pork brain that I like. It’s not so heavy for my stomach and not to juicy for my taste.

Berea belgiana/Belgian beer

M-am laudat de cand am plecat in vacanta ca o sa va fac niste surprize. Ei bine, una dintre ele este acest articol despre berea belgiana.
Pe langa ciocolata belgiana care este atat de cunoscuta in toata lumea aceasta minunata tara se mai poate lauda cu berea. Numarul tipurilor belgiene de bere imi este necunoscut. Auzisem la un moment dat de 700 de tipuri de bere! Se spunea ca poti gusta toate aceste tipuri de bere intr-un local numit Delirium Cafe. Desi mergem destul de des in Belgia mereu descoperim un nou tip de bere, abia scos pe piata.
Noi am incercat cu mult mai putine tipuri dar am facut o mica selectie. A venit momentul sa vi le arat si voua si sa va invit la un pahar chiar daca numai virtual.

I told you when I left on holiday that I will make you some surprises. Well, one of those surprises is this post about the Belgian beer. 
Besides the Belgian chocolate which is very well known whole over the world, this wonderful country can praise itself with the beer. The number of Belgian beer types is unknown for me. I herd a while ago that they have 700 types of beer! I also herd that you can taste all these types of beer in a Cafe called  Delirium Cafe. Although we visit Belgium often, we always discover a new type of beer which was recently put on the market.

We’ve tried only few types and we made a little selection. It’s time to show you this selection and to invite you to drink a glass of beer, even if it is a virtual one.
Mai intai Grand Place. Nu puteam sa nu fac macar cateva poze sa vi le arat!

First of all Grand Place. I couldn’t help myself not to take some pictures with it to show them to you!

Primul tip de bere este si unul dintre preferatele mele. Hoegaarden Rosee. Este o bere ce contine suc de zmeura si aroma de condimente (coriandru). Este nefiltrata si destul de slab alcoolizata – 3%.

First type of beer is one of my favorites. Hoegaarden Rosee. It’s a beer which contains also raspberry zest and spice flavors (coriander). It’s unfiltered and it contains only 3% alcohol. 

Belle Vue este un alt tip de bere pe care il prefer. Si acest tip contine suc de fructe -zmeura. Este si aceasta destul de slab alcoolizata.

Belle Vue  is also one of my favorites. This type it contains raspberry zest. It has a low content in alcohol. 

Berea Bush este o bere de culoarea ambrei. Are aroma de whiskey si 12% alcool.

Bush beer is an amber beer. It has whiskey flavor and 12% alcohol. 

Hoegaarden Citron este o bere minunata. Cred ca v-ati dat seama ca se afla in topul meu! Este o bere usoara (3% alcool) si foarte aromata, ea continand suc de lamaie. Si nu, nu seamana deloc cu Beck’s Lemon!

Hoegaarden Citron is a wonderful beer. I guess you know by now that this beer is on my top! It’s a light beer (only 3% alcohol) and very flavored, because it contains lemon zest. And no, it’s not similar with Beck’s Lemon!

Jupiler este asa-zisa bere blonda comuna. Si totusi, e mult mai aromata. Contine 5,2 % alcool.

Jupiler is the so called common blond beer. And even so, it’s much flavored than a normal beer. It contains 5,2 % alcohol.

Jupiler Tauro este varianta mai tare a Jupiler. Contine 8,3% alcool.

Jupiler Tauro is the stron version of Jupiler. It contains 8,3 % alcohol.

Gordon este o bere foarte aromata. Cunoscatorii o denumesc Scotch Ale, datorita gustului. Contine 10 % alcool.
Gordon is a very flavored beer. The ones who know this beer call it Scotch Ale, because it’s taste. It contains 10 % alcohol.

Am pastrat cea mai buna bere incercata pentru sfarsit! Kwak este o bere speciala; cand o gustati puteti recunoaste in ea aroma de lemn dulce si banana, dar si gustul de malt. Paharul in care se serveste este special creat pentru acest tip de bere. Contine 8,4% alcool.

And I kept the best the last! Kwak is a special beer; you can recognize the tastes of liquorice and banana in it, but also the malty aroma. The glass is made especially for this type of beer. It contains 8,4 % alcohol.

In viitoarele mele vizite in Belgia am sa incerc si alte tipuri de bere pe care o sa vi le arat desi sunt convinsa ca nu-mi ajunge o viata sa le incerc pe toate! Mai multe despre berea belgiana aici!
In my future visits in Belgium I will try some other types of beer and I will present them to you, although I’m almost sure that I need one more life to try them all! More about Belgian beer here!