Trick or treat!

Iata ca a venit si Halloween. Desi in Romania este o sarbatoare imprumutata pe care eu nu o tin, mi-am dorit sa va pot oferi un cadou simpatic. Asa ca am facut un tortulet pufos de ciocolata.
Si cum decoratiunile nu puteau lipsi am creat niste dovleci fiorosi. 🙂

Ingrediente blat:

– 7 oua
– 7 linguri de zahar
– 8 linguri faina
– 1 lingurita ulei
– 10 g praf de copt
– esenta de cafea

Ingrediente crema:

– 200 g frisca
– 1 lingura amidon
– 200 g ciocolata neagra
– 2 linguri zahar pudra

Ingrediente decoratiuni:

– 4 lingurite miere de albine
– lapte praf (cat cuprinde pentru a obtine o compozitie elastica)
– colorant alimentar
– 200 g glazura de ciocolata neagra Dr. Oetker

So it’s Halloween day already. Although in Romania it’s a borrowed holiday and I don’t celebrate it , I wished to be able to make you a nice present. So I baked a lovely chocolate sponge cake.
And of course, I made some decorations. Evil pumpkins!


Ingredients for sponge cake:


– 7 eggs 
– 7 tablespoons of sugar
– 8 tablespoons of flour
– 1 tablespoon sunflower oil
– 10g baking powder
– coffee essence


Ingredients for filling:


– 200 g whipping cream
– 1 tablespoon of starch
– 200 g black chocolate
– 2 tablespoons of powdered sugar


Ingredients for decorations: 


– 4 teaspoons of honey
– dry milk (as much as we need in order to obtain an elastic composition)
– colorants for icing
– 200 g dark chocolate glaze

Incepem cu decoratiunile. Amestecam mierea cu putin colorant alimentar.
We will start with the decorations. We will mix honey with icing color.

Apoi adaugam lapte praf pana cand obtinem o pasta elastica. Daca pasta este prea tare ea nu va putea fi prelucrata. Cantitatea exacta de lapte praf nu poate fi estimata deoarece difera in functie de ce fel de lapte praf folosim.
We will add dry milk until we’ll obtain an elastic paste. If the paste is to hard we won’t be able to work with it. The exact quantity of dry milk can’t be estimated because it’s different each time because we might be using a other type of milk or from other producers.

Se modeleaza cum dorim dupa care se pun intr-un loc rece sau in frigider pana cand tortul este gata.
We will model  the decorations as we wish and after we will put them in a cold place or in  fridge until the cake will be finished.

Pregatim blatul de tort. Separam albusurile si le batem spuma impreuna cu zaharul.
We will prepare the sponge cake. We will separate the egg whites and we mix them well with the sugar.

Se adauga galbenusurile, uleiul, praful de copt si esenta de cafea si se mixeaza bine. Apoi adaugam faina si mixam.
We will add the egg yolks, sunflower oil, baking powder and coffee essence and we mix well. After, we will add the flour and we mix.

Compozitia se pune intr-o forma pentru blat si se pune in cuptorul preincalzit. Se lasa pana cand trece testul scobitorii.
The composition will be put into a baking pan and will be put into the preheated oven. We will let the pan in the oven until the sponge cake will pass the stick test.

Frisca se mixeaza impreuna cu zaharul pudra si cu amidonul si se da la rece.
Whipped cream will be mixed with the powdered sugar and the starch and will be put in the fridge.

Frisca se amesteca bine cu ciocolata topita la bain mairie obtinandu-se o crema delicioasa. Se umple tortul cu crema, se toarna glazura de ciocolata si se decoreaza. Si gata! 🙂

Whipped cream will be mixed with warm chocolate (melted at bain mairie) and we’ll obtain a delicious filling cream. We will fill the sponge cake with the filling cream, we put the chocolate glaze, we decorate it. And that’s it! 🙂

Am sa revin cat de curand cu mai multe explicatii cu privire la pasta de lapte praf si tehnica decorarii cu aceasta. Aceste decoratiuni au fost primele facute de manutele mele. Sper sa mai urmeze altele mult mai reusite!
Deci, cum ramane: trick or treat??? :))

I will come back later with more explanations about the dry milk paste and the technique of decoration with this type of paste. Those decorations were my first ones. I hope I will have some more, but more nicer!
So, how it’s gonna be: trick or treat??? :))

Tarta cu praz si sunca/ Leek and bacon tart

In ultima perioada am lipsit cam mult. Dar va asigur ca am avut motive intemeiate. 🙂
Acum incerc sa recuperez si sa va propun niste retete simple si gustoase, numai bune de gatit in aceasta toamna friguroasa.
Pentru azi m-am gandit ca ar fi potrivita o tarta sarata cu praz si bacon.

Ingrediente (pentru 2 bucati cu diametrul de 26 cm):

– 250 ml apa
– 300 g faina

– 7g drojdie
– sare
– 50g unt
– 1 praz
– 2 rosii
– 200 g sunca
– condimente (cimbru, oregano, piper)
– 2 oua

These days I missed a lot from here. But I assure you that I had very good reasons. 🙂
Now I’m trying to recuperate the time and to post some simple and tasty recipes, good to be cooked in this cold autumn.
For today I chose a leek and bacon salty tart.

Ingredients (for 2 tarts with the diameter of 26 cm):

– 250 ml water
– 300 g flour
– 7 g yeast
– salt
– 50 g butter
– 1 leek
– 2 tomatoes
– 200 g bacon
– condiments (savory, oregano, pepper)
– 2 eggs

Se pune apa calduta impreuna cu drojdia, untul si jumatate din cantitatea de faina si se amesteca bine intr-un bol.

We put the warm water with the yeast, butter and half of flour’s quantity and we mix well in a bowl. 

Se lasa la dospit la caldura pana isi dubleaza volumul. Se adauga apoi restul de faina si se framanta bine.

We will let this composition to yeast in a warm place until it doubles its volume. We’ll add the rest of flour and we knead well. 

Impartim aluatul in doua bucati. O bucata se va intinde cu mana umeda intr-o forma antiaderenta .

We divide the composition in order to have two pieces. One piece will be stretched on a non sticky tray. To be more easier we will stretch it with the wet hand.

Se adauga prazul taiat bucatele mici si rosiile felii.

We will add the leek cut in small pieces and thin slices of tomatoes.

Se adauga sunca taiata in bucati potrivite si oul batut (impreuna cimbru, oregano si piper). Atentie – cantitatile date in reteta sunt pentru doua bucati, asa ca puneti jumatate din cantitati la o tarta si cealalata la a doua tarta.
Se introduce in cuptorul preincalzit si se coace la temperatura medie. Nu va pot da un timp minim de coacere tocmai din cauza cuptorului; fiecare cuptor coace diferit si va trebui sa verificati periodic pentru a vedea stadiul de coacere.

We will add finally the bacon cut in medium slices and one egg well mixed with a fork (mixed also with savory, oregano and pepper). Attention – the quantities from this recipe are for two tarts. Use half of the quantity for one tart and the other half for the second one.
The tray will be put into the preheated oven and the tart will be baked at medium temperature. I can’t give you a minimum time for baking this tart because of the oven; each oven bakes differently so you will have to check periodically to see the degree of baking.

Atunci cand tarta e coapta trebuie sa arate asa! 🙂

When the tart is baked it should look like this! 🙂

Asa-i ca-i simplu de facut? Mmm, si foarte gustoasa!
Zilele urmatoare am sa vin cu inca vreo doua retete simple si gustoase. In plus se apropie Haloween sau 1 noiembrie (in zona Ardealului este o sarbatoare mare numita si „Luminatia” sau „Ziua mortilor”) si va trebui sa marcam si aceasta in calendarul nostru virtual!

It’s so simple to bake this tart, isn’t it? Mmm, and it’s so tasty!

Next days I will come with two more simple and tasty recipes. Soon we will have the Halloween (in Romania, to be more precise in Transylvania, people celebrate „Death peoples’ day” or „Luminatia”) so we’ll have to mark this in our virtual calendar!

Tort din clatite cu dulceata de trandafiri / Rose comfit pancakes cake

In sfarsit este weekend. Azi a fost o zi frumoasa si linistita chiar daca de dimineata a fost foarte frig. Vremea m-a facut sa fiu nostalgica, sa imi doresc sa fie vara, sa simt parfum de flori si razele soarelui pe obraji. Dar pana la anul va trebui sa ma multumesc decat cu parfumul dulceturilor si cu putinele raze de soare ce mai strabat norii plumburii.

Azi mi-am dorit sa gatesc mai special datorita starii pe care o aveam. Am facut un tort din clatite cu dulceata de trandafiri.
Ingrediente:
– 5 oua
-3 linguri de zahar
– 500 g faina
-10 g praf de copt
– vanilie
– 1 l lapte
– 300 ml apa minerala
– 400 g dulceata de petale de trandafiri
Finally it’s weekend. Today it was a nice and calm day although in the morning it was extremely cold. Weather made me nostalgic, to want to have summer, to feel the flowers’ perfumes and the sun rays on my cheeks. But until next year I have to be content with what I can have: comfits’ perfumes and the few sun rays that pass through the gray clouds.
Today I wanted to cook something special because of my mood. I made a rose comfit pancakes cake.

Ingredients:

– 5 eggs
– 3 tablespoons sugar
– 500 g flour
– 10 g baking powder
– vanilla
– 1 l milk
– 300 ml sparkling water
– 400 g rose comfit
Puneti ouale intr-un bol si le amestecati bine cu un tel.
Put the eggs into a bowl and mix well with a egg beater.
Adaugati 0.5 l  de lapte, zahar si vanilie si amestecati bine.
Add 0.5 l of milk, sugar and vanilla and mix well.
Adaugati faina si amestecati.
Add the flour and mix well.
Dupa ce toata faina a fost incorporata treptat se vor adauga restul de lapte si apa minerala, amestecand bine pentru a omogeniza.
After all the flour has been put in the composition, we will add gradually the rest of the milk and the sparkling water and we mix well to homogenize the composition.
Clatitele se vor coace intr-o tigaie teflonata. Din pacate nu am o poza cu toata aceasta operatiune din motive lesne de inteles. Ok, v-ati prins, imi trebuia inca un set de maini de care nu dispun :)) !
Pancakes will be baked into a non-stick pan. Unfortunately I don’t have a picture with this operation and I think you know the explanation. OK, you got it, I needed an extra pair of hands and I don’t have them :)) !
Se pune cate o clatita, se adauga dulceata, se intinde. Se pune urmatoarea peste aceasta si se face aceeasi operatiune. Vom continua pana cand terminam si vom obtine un tort.
We put a pancake, we add comfit, we spread it. We put the next pancake and we do the same operation. We will continue until we finish all the pancakes and we will obtain a nice cake.
Noi am preferat sa servim acest tort fara frisca sau alta crema pentru a putea pastra cat mai bine parfumul de trandafir. Daca va place sa puneti si altceva puteti incerca. 
Am avut o idee minunata! Atat de simplu si totusi atat de parfumat si gustos!
We preferred to serve this cake without whipped cream or other filling because we wanted to keep as much as we could  rose’s perfume. If you like to add something you could try.
I had a wonderful idea! So simple and yet so perfumed and tasty!

Cotlet de porc umplut / Filled pork fillet

Zilele acestea am foarte putin timp la dispozitie pentru a posta pe blog . Dar cum nu pot sta mult timp departe, azi mi-am facut un program pe care il respect cu strictete tocmai pentru a-mi face putin timp sa va povestesc despre o reteta simpla dar care da rezultate minunate: cotlet de porc umplut.

Ingrediente:

– 1.2 kg cotlet de porc
– 200 g ciuperci
– 50 g nuci
– 50 g muschi afumat
– 1/2 gogosar
– 1 mar
– 2 morcovi mici
– 1 ou
– condimente

These days I don’t have a lot of time to post on the blog. Because I can’t stay too much without writing something, today I made a program which is very precise only to gather some time to tell you some things about a simple but wonderful recipe: filled pork fillet.

Ingredients:

– 1.2 kg pork fillet
– 200 g mushrooms
– 50 g walnuts
– 50 g  smoked pork fillet
– 1/2 red bell pepper
– 1 apple
– 2 little carrots
– 1 egg
– condiments

Se curata ciupercile, gogosarul, marul si se taie in bucatele mici. Se prepara umplutura intr-un bol din: ciuperci, nuci, muschi, mar, gogosar, ou, condimente.

We clean (and we peel off, take out the seeds where is needed) the mushrooms, bell pepper, apple and we cut them finely. After that, we prepare the filling into a bowl from: mushrooms, nuts, smoked fillet, apple, red bell pepper, egg and condiments.

Luam cotletul si il taiem cu un cutit bine ascutit in asa fel incat suprafata desfasurata a acestuia sa devina ca si o patura (rulata aceasta „patura” a redeveni de aceeasi forma ca si cea initiala a cotletului). Apoi se bate putin cu un ciocan pentru batut snitelele pentru a subtia putin stratul de carne. Astfel se va fierbe si se va rumeni mai bine.

We take the fillet and we cut it with a sharp knife. We must obtain a plane surface that will look just like a blanket (rolled this „blanket” will have the same form as the fillet had when we started to cut it). We will use a tenderising hammer to make the meat a little bit thinner. This way the meat will boil and roast better.

Morcovii se vor pune primii pentru a fi la interior. Apoi treptat adaugam restul umpluturii si rulam.

First we put the carrots because we want to have them in the middle. We will add the rest of the filling gradually and we roll.

La sfarsit vom prinde carnea cu scobitori pe toata lungimea. Aceasta parte a ruladei va fi cea pe care se asaza in vasul in care se va fierbe. Scobitorile se vor scoate atunci cand rulada este gata. Carnea nu se va desprinde.

In the end we will put some tooth-picks to keep the two parts of the meat roll together. This side will be the one that is below in the recipient used to boil the fillet. The tooth-picks will be taken out when the fillet is ready. Meat will remain rolled.

Cotletul se pune intr-un vas termorezistent cu capac si se pune apa (atat cat ne permite vasul). Eu am intors cotletul o singura data pentru a se fierbe uniform. Timpul total de fierbere in cuptor (temperatura medie) a fost cam de 3 ore din care 30 de minute fara capac (pentru a se rumeni).

The fillet will be put into a thermo resistant recipient with lid. We will add water (as much as the recipient permits). I turned over the fillet just once to be sure that is boiled evenly. I kept it in the oven (medium temperature) about 3 hours of which 30 minutes without lid (to roast it a little bit).

Cotletul va arata cam ca si in aceasta poza atunci cand va fi gata.

When the fillet is done it will look just like the one in this picture.

Pentru a putea fi taiat bine, fara a se desface, el trebuie sa fie rece. Se va servi caldut (incalzit la cuptor sau la cuptorul cu microunde), rece, cu sau fara garnitura.

The fillet will be easy to cut if it’s cold (it won’t split). You can serve it warm (warmed in the oven or in the microwave oven), cold, with or without side dish.

Pentru noi a fost o alternativa buna la deja obisnuita friptura. 🙂
For us it was a good alternative to common steak 🙂

Tort cu nuca si smantana / Walnut and fresh cream cake

Dupa atatea muraturi si sosuri mai vine si randul unui desert :). Si cum e toamna si mie imi place sa gatesc mancare de sezon, pentru azi am ales o reteta pe cat de simpla pe atat de gustoasa.
Tortul cu nuca si smantana se numara printre preferatele mele. Imi place mai ales atunci cand il fac cu nuci proaspete, de anul acesta.
Eu am facut un minitort dar reteta pe care o am este pentru un tort de dimensiuni normale si am sa o scriu pe aceea.

Ingrediente blat:

– 7 oua
– 8 linguri de faina
– 1 lingura ulei
– 7 linguri zahar
– 10 g praf de copt
– vanilie

Ingrediente crema :

– 500 g nuca macinata
– 300 g smantana
– 200 g zahar pudra
– 40 g cafea solubila (optional)

After so many pickles and sauces finally we have a dessert :). Because in autumn I like to cook seasonal dishes, for today I chose a simple and tasty recipe.
Walnut and cream cake is one of my favorite desserts. I like to bake this cake when I have fresh walnuts, from this year’s crop.
I baked a minicake but the recipe is for a cake with normal dimensions, so I will write that one.


Ingredients for sponge cake:


– 7 eggs
– 8 tablespoons of flour
– 1 tablespoon of sunflower oil
– 7 tablespoons of sugar
– 10 g baking powder
– vanilla


Ingredients for cream:


– 500 g minced walnuts
– 300 g fresh cream
– 200 g powdered sugar
– 40 g soluble coffee (optional)

 
Separam albusurile de galbenusuri. Se mixeaza bine pana cand obtinem o spuma dupa care adaugam zaharul. Se mixeaza impreuna spuma si zaharul.
We separate the eggwhites. We mix very well until we obtain a foam in which we add the sugar. We mix the foam with the sugar until we’ll obtain a meringue.
 
 

Galbenusurile se amesteca impreuna cu uleiul si se adauga peste spuma obtinuta din albusuri. Se mixeaza toate acestea dupa care vom adauga vanilia, praful de copt si faina. Vom mixa foarte bine pentru a omogeniza compozitia.
The eggyolks will be mixed with the oil and added in the bowl, togheter with the meringue. We mix all these together. After, we will add vanilla, baking powder and flour. We’ll mix them very well to obtain a homogenous composition. 


 
Compozitia se pune intr-o forma de copt tapetata cu faina. Se introduce in cuptorul preincalzit si se coace la temperatura medie pana cand blatul devine auriu (sau trece testul scobitorii).
Blatul se lasa la racorit. Intre timp vom prepara crema amestecand toate ingredientele (in afara de cafeaua solubila). Crema obtinuta se imparte in doua. Jumatate din cantitate se va folosi pentru a umple blatul si cealalta jumatate se va amesteca impreuna cu 40 g de cafea solubila pentru a prepara crema ce va acoperi tortul.
Blatul se taie in doua si se umple cu crema. Apoi il vom acoperi cu acea crema de nuca si cafea solubila si il vom decora cu nuca si bomboane sau cum doriti.
Iata un tort simplu de facut si foarte placut de catre cei ce prefera nucile.

The composition for sponge cake will be put in a cake pan. We will put the cake pan into the preheated oven and we bake  the sponge cake at medium temperature until it gets a nice gold color (or it passes the stick’s test).
The sponge cake will be left to cool off. Meanwhile we will prepare the cream by mixing all the ingredients togheter (for the moment we will not add the soluble coffee). We will use half of the quantity to fill the sponge cake and half will be mixed with 40 g of soluble coffee and used to cover the cake.
The sponge cake will be cut in two pieces and filled with cream. After that it will be covered with that walnut and soluble coffee cream and decorated with minced walnuts and candies or however you prefer.
Here is a cake easy to bake which is loved by the ones who like walnuts.

Acum ca m-am rasfatat cu un desert atat de savuros cred ca e cazul sa intru din nou in bucatarie. Cine stie ce idei imi mai vin?!
Now because I spoiled myself with such delight I think it’s time to go back in the kitcken. Who knows what ideas I’ll have?!

Conopida si gogosari in otet / Canned cauliflower and bell peppers

Iata ca am ajuns si la ultima reteta de muraturi de anul acesta. Cu aceasta o sa inchei pentru moment saga – saga conservelor pentru iarna :)).
Desi estimam ca nu vor iesi prea multe muraturi se pare ca mi-am depasit planul.
Iata ce am folosit:

– 2 conopide mari (cam 4 kg in total)
– 2 kg gogosari
– hrean
– foi de dafin
– piper mozaic
– boabe de mustar
– 60 g zahar
– 80 g sare
– 1 l otet din vin
– apa

So here we are at the last recipe for caning  (for this year at least). With this recipe I will finish this Saga – the caning Saga :)).
Although I estimated that we will not have too many pickles, it seems that in fact I really miscalculated something, somewhere. 
So here is what I used:


– 2 big cauliflowers (about 4 kg together)
– 2 kg red bell peppers
– horseradish
– mix of pepper
– bay leaves
– mustard seeds
– 60 g sugar
– 80 g sare
– 1 l vinegar
– water

Spalam bine legumele, le curatam si le taiem.
We wash the vegetables very well , we cut them and we take out their seeds (only for bell peppers :)) )

Punem piperul si boabele de mustar in borcan.
We put the mix of pepper and the mustard seeds in jars.

Taiem conopida si gogosarii cat de mari dorim. Eu am preferat o marime intermediara.
Se asaza frumos in borcane impreuna cu hreanul si frunzele de dafin.
Intr-o oala se pun zaharul, sarea, otetul si apa (eu am folosit 3 l) si se fierb pana dau intr-un clocot. Se stinge focul si lasam compozitia sa se raceasca putin. Apoi se adauga calduta in borcane pana cand acestea se vor umple. Se pun capacele si se lasa sa se racoreasca dupa care se vor depozita in camara sau undeva unde avem temperatura constanta si nu prea mare.

We cut the cauliflower and bell peppers as big as we wish. I preferred a medium size. We arrange them nice together with the horseradish and bay leaves.
Into a pot we are putting the salt, the sugar, vinegar and water (I used 3 l) and we put it on the stove until the composition starts to boil. We take the pot aside and  we let the composition to cool off. We put it warm in the jars until we fill them. After that, the lids are being put on the jars. We leave the jars to cool down and after that we will deposit them somewhere where we have a constant temperature, but not a high one.




Hmm, deja visez la niste bunatati cu muraturi! 🙂
Hmm, I’m already dreaming about some good meals with pickles! 🙂

Sos picant de ardei la borcan / Hot & spicy canned pepper sauce

 Azi continuam lista conservelor facute intr-un elan creator, atunci cand toata lumea a terminat deja aceasta activitate. 🙂
Cum harnicia subita nu mi-a dat pace m-am apucat si am facut si un sos picant de ardei.
Ce am folosit? Iata mai jos!

Ingrediente:

– 3 kg gogosari
– 3 ardei iuti
– 1 kg ardei gras
– 200 ml ulei
– cimbru
– maghiran
– 50 g sare

Today we’ll continue the list with the canings that I made this autumn, in a creative hurry, when everybody has already finished those activities.
As suddenly I became very active, I was anxious to try a hot&spicy pepper sauce.
What did I used? In the following lines!

Ingredients:

– 3 kg red peppers
– 3 red chili peppers
– 1 kg green bell peppers
– 200 ml sunflower oil
– savory
– marjoram

– 50 g salt

Pentru inceput se spala 2 kg din cele 3 de gogosari si se pun la copt in cuptor. Dupa ce se scot si se racesc se curata de pielita. Pulpa se va separa de seminte si cotor. Dupa terminarea acestei operatiuni, pulpa se va marunti cu un blender pana cand obtinem o pasta.

First of all we’ll wash 2 kg out of 3 of red peppers and we put them to parch into the oven. After they will be taken out and and cooled off, they will be peeled off. The pulp will be separated from the seeds and stump. After the finishing of this operation, the pulp will be minced with a blender until we’ll obtain a paste.

Intr-un vas se pun uleiul si ardeii iuti taiati. Se calesc 3-4 minute.
In a recipient we will put the oil and the red chili peppers (cut in small pieces). They will be tempered for 3-4 minutes.

Se adauga apoi ardeiul gras taiat cubulete si se caleste impreuna cu uleiul si ardeii iuti.

After that we will add the bell peppers cut in small pieces. They will be tempered with the red chili peppers and oil.

Dupa ce ardeii grasi s-au inmuiat, se adauga 1 kg de gogosari taiati bucatele si se calesc si acestia.
After the bell peppers became moist, we will add 1 kg of red peppers cut in small pieces and we will temper those ones with the others.

Se adauga sarea si condimentele si se amesteca in continuu. Se adauga si pasta de gogosari copti si se amesteca.

We’ll add the salt and condiments and we’ll mix continuously. We will put also the red pepper paste and we mix.

Cand sosul va avea acest aspect (adica dupa 30 de minute de fierbere) vasul se trage de pe foc si se lasa la racorit. Apoi sosul se pune in borcane; acestea se pun intr-o tava cu apa ce va fi introdusa in cuptorul preincalzit. Vom steriliza borcanele timp de 10-15 minute. Se vor baga apoi intr-un loc unde se mentine temperatura ridicata cat mai mult posibil. A doua zi se vor pune la locul lor, in camara.


When the sauce will have this aspect (after 30 minutes of boiling) the recipient will be taken off the stove and let to cool off. The sauce will be put in jars. The jars will be put into a tray with water which will be also put into the preheated oven. Jars will be sterilized for 10-15 minutes. After that they will have to preserve their high temperature as much as it’s possible. So, they will be put in a place and covered very well until the next day. Finally, we will deposit the jars in a cool place.

Asa ca am facut din nou treaba buna ! 🙂
So I made a good job again! 🙂

Ardei umpluti cu varza la borcan / Canned cabbage stuffed bell peppers

Pentru ca inca mai avem timp sa punem conserve am sa postez zilele acestea cateva retete de sezon.
Si cum toata lumea cumpara muraturi din supermarket eu, mai cu mot cum sunt, m-am uitat, am analizat si mi-am zis in barba : „Eu le fac mai bune!”. Asa am decis eu si trebuie sa-mi sustin afirmatia.
Am mers la piata am cumparat tot ceea ce imi trebuia si m-am pus pe treaba.

Notati si voi ingredientele:

– 2 kg ardei gras
– 1.5 – 2 kg varza
– 3-4 linguri de zahar
– condimente pentru muraturi (coriandru, piper mozaic, ienibahar, boabe de mustar si frunze de dafin)
– 5-6 ardei iuti
– 400 ml otet din vin
– 150 g sare pentru muraturi
– 2 l de apa

Because we still have time to do some caning I will post these days some season recipes. 
Everyone is buying pickles from supermarkets, but I, being a special kind of person, I watched, I analyzed and I said to myself: „I make better pickles!”. That’s what I decided and I have to sustain my affirmation. 
I went to the market and I bought all that I needed and I put myself to work.

You should write down the ingredients:

– 2 kg bell peppers
– 1.5 – 2 kg cabbage
– 3-4 tablespoons of sugar
– condiments for pickles (coriander, mix of pepper, allspice, mustard beans, bay leaves)
– 5-6 chili peppers
– 400 ml of vinegar
– 150 g salt (in Romania we have salt for pickles)

– 2 l water

Ardeii se spala si se curata.
We wash the bell peppers and we take the seeds out of them.

Se taie varza marunt si se freaca cu sare (50 g) si zahar (20g). Apoi se umplu ardeii si se asaza in borcane. Pe fundul borcanului se vor pune condimentele. Tot acum se pun si ardeii iuti.
We cut the cabbage finely and we mix it with salt (50 g) and sugar (20 g). We stuff the peppers and we arrange them in the jar not before putting the condiments in it. Now you can put the chili peppers.  


Se pregateste saramura din otet, restul de sare (100 g), zahar (30 g), piper si apa. Se pun toate acestea intr-o cratita si se incalzesc aproape pana dau in clocot. Cu ajutorul unui polonic turnam foarte incet in borcane pentru ca acesta sa nu crape din cauza compozitiei fierbinti.
Se pun capacele si se lasa pana cand saramura se raceste si apoi se depoziteaza in camara.

We prepare the composition that will be put in jars. We will put the vinegar, the rest of salt (100 g), sugar (30 g), pepper and water into a pan and we will put it on the stove. When is getting closer to the boiling point we take the pan off the stove. This composition will be put in the jars very slowly with a ladle. The jars can easily break because of the hot composition.
We put the lids and we let the composition to cool off and after we will deposit the jars.

Nu-i asa ca nu-i greu? 🙂
Is not so hard isn’t it? 🙂

Salata de vinete cu gogosari si ierburi aromatice la borcan/ Eggplants, bell peppers and aromatic herbs canned salad

Spre sfarsitul sezonului mi-a venit si mie ideea sa fac niste conserve. Desi la inceputul sezonului nu eram prea decisa sa fac, iata ca in final am reusit sa pun cateva borcanele cu salata.
Am sa va dau niste cantitati orientative :

– 3 kg vinete
– 1 kg gogosari
– 1/2 kg ceapa
– 250 ml ulei
– 3-4 linguri de sare pentru muraturi
– ierburi aromatice (eu am folosit ierburi de Provence)

Now, when the season for canning is almost over I wanted to to some salads and other stuff. At the beginning of the season I wasn’t so determined to do some canning but now I managed to make some jars with salad.
I will give you some quantities for orientation: 

– 3 kg eggplants
– 1 kg bell peppers
– 1/2 kg onions
– 250 ml oil
– 3-4 tablespoons of salt 

– aromatic herbs (I used some Provence herbs)

Gogosarii se spala si se curata de seminte.
Bell peppers are washed and the seeds are taken out.

Ceapa se curata, se spala si se taie. Se pune impreuna cu uleiul intr-un vas mare si se calesc pentru cateva minute.
The onions are being peeled off, washed and cut. After that is being put with the oil into a big recipient and tempered for few minutes.

Gogosarii se taie feliute.
Bell peppers are being cut in small slices.

Vinetele se coc in cuptor dupa care se curata si se toaca.
Eggplants will be baked in the oven, peeled off and finally, mashed.

Gogosarii se vor cali impreuna cu ceapa.
Bell peppers will be tempered with the onion.

Cand compozitia va arata asa se vor adauga vinetele si ierburile de Provence dar si sarea. Fierbeti aceasta compozitie timp de 25-30 de minute.
When the composition looks like the one in this picture, add the eggplants, the Provence herbs and the salt.Boil them together for25-30 minutes.

Cand salata e gata va avea aspectul celei din fotografia de mai sus. Se pune calduta in borcane. Apoi se vor steriliza timp de 20 de minute in cuptor intr-o tava cu apa de cca 3-4 cm. Atentie! Sub borcane se va pune hartie sau un prosop de bucatarie din bumbac. Se vor scoate si se vor inveli pentru a pastra temperatura cat mai mult timp.

When the salad is ready it will have the aspect of the one in the photo. We will put the warm salad  in the jars. After that, the jars will be put in the oven and sterilized for 20 minutes. Jars will be put into a pan with 3-4 cm of water. Under the jars we have to put paper or a cotton napkin. When the jars are taken out of the oven they will be put somewhere where they can be covered to maintain the temperature as long as they can. 

Am facut treaba buna! Salata are un gust minunat ce imi aduce aminte de zilele de vara…
I did a good job! My salad has a great flavor that makes me remember the hot summer days…

Tarta cu smochine / Fig tart

 Smochinele sunt printre fructele preferate ale sotului meu. De data aceasta am avut destul de multe. Am cumparat si am si primit de la o prietena care are in curte un smochin.
Mie nu imi place sa arunc mancarea pentru ca invariabil ma gandesc la cei ce nu au ce manca. Asa ca am facut o tarta cu smochinele care altfel nu s-ar fi mancat.

Ingrediente:

– 100g unt
– 100 ml lapte
– 300 g faina
– 100 g zahar
– 10 g praf de copt
– zahar vanilat
– 250 g smochine

Ingrediente crema:

– 200 g mascarpone
– 50 g zahar pudra
– zahar vanilat
-1 picatura colorant alimentar (optional)

Figs are among my husband’s favorite fruits. This time we had many of them. We bought and we received some from one of my friends who has a fig tree in her garden. 
I don’t like to throw away the food because every time I think about the ones who don’t have anything to eat. So I baked a fig tart with the figs which otherwise would have been threw away.

Ingredients:

– 100 g butter
– 100 ml milk
– 300 g flour
– 100 g sugar
– 10 g baking powder
– vanilla sugar
– 250 g figs

Ingredients for cream:

– 200 g mascarpone
– 50 g powdered sugar
– vanilla sugar

– 1 drop of alimentary color

Punem untul, zaharul si zaharul vanilat intr-un castron si le amestecam.

We put butter, sugar and vanilla sugar into a bowl and we mix with a spoon.

Se adauga laptele cald si praful de copt in bol si se amesteca pana se omogenizeaza.

We add the warm milk and baking powder and we mix until we’ll have a homogeneous composition.

Se adauga faina si se amesteca bine.

We add the flour and we mix very well with the spoon.

Punem coca intr-o forma de silicon, o modelam cu mana si o intepam din loc in loc cu o furculita. Apoi se aranjeaza smochinele.
We put the dough into a silicon form for tart, we model it with the hand and we use a fork to make small holes in it. After that we arrange the figs.

Tarta se lasa in cuptor 20-25 de minute la foc minim. Fructele vor arata ca in imaginea de mai sus cand tarta e coapta.

The tart will be left in the oven for 20-25 minutes at minimum temperature. The fruits will look like the ones in the image when the tart is baked.


Toate ingredientele pentru crema se pun intr-un bol si se mixeaza bine.
All the ingredients for the cream will be put into a bowl and will be mixed very well.

Se decoreaza cum doriti. Fie numai cu crema, cu fructe sau altfel.

You can decorate as you wish. Only with cream, with fruits or with something else.

Daca imi place ceva in acest sezon este multitudinea de fructe, legume, culori si parfumuri! Incerc sa profit cat pot de toate acestea.
Uitandu-ma la pozele acestea (pe care le puteti vedea la o dimensiune mai mare dand click pe ele) nu pot sa nu zambesc gandindu-ma ca bunica mea este foarte dezamagita ca eu nu sunt in stare sa fac nici macar un chec! Evident, nu stie prea multe :))!

If there is something that I like at this season is the multitude of fruits, vegetables, colors and flavors! I’m trying to get as much as I can of all of these.

Watching these pictures (which can be seen at a bigger dimension by clicking on each of them) I can’t help myself not to smile thinking at my grandma whom is very disappointed  because I can’t bake even a sponge cake! Obviously, she doesn’t know too much :)) !