Piftii de porc/ Pork aspic

Desi mai e putin pana cand incepe ziua de 1 decembrie m-am decis sa deschid seria de retete din Targul de Sarbatori pentru a va face o mica surpriza.
De ce am ales piftiile? Este foarte simplu. Maine fiind 1 decembrie, Ziua Nationala a Romaniei, am ales o reteta foarte populara la romani.
Sunt convinsa ca toate gospodinele si toti domnii care gatesc stiu sa faca piftii. Nu am sa va invat nimic nou ci am sa va povestesc despre piftiile mele, asa cum stiu eu sa le fac.

Ingrediente:

– ciolan afumat de cca 1 kg
– 1 kg urechi de porc afumate
– 6 l apa
– foi de dafin
– piper
– 10 catei de usturoi

Although we still have a little time left until 1st of December  I will start my series of recipes from Holiday Market with aspic (in Romanian piftii), as a little surprise.
Why did I choose aspic? It’s very simple. Because  tomorrow is 1st of December, Romania’s National Day, I wanted to choose a very popular dish among the Romanians. 
I’m sure that all the ladies and all gentlemen who cook know by now how to prepare aspic. I won’t teach you anything new but I will tell you about my piftii, as I know to prepare them.

Ingredients:

– smoked pork leg weighting1kg
– 1kg of smoked pork ears
– 6l of water
– bay leaves
– pepper
– 10 cloves of garlic

Spalam si taiem ciolanul si urechile. Se pun intr-o oala si se adauga apa. Se fierb la foc potrivit cca 2 ore.
Apa din oala va scadea ramanand in final 2l-2.5l. Nu se mai adauga apa in timpul fierberii deoarece zeama se va dilua si nu se va mai gelifia atunci cand se raceste.
Se va supraveghea oala deoarece deoarece carnea se poate lipi atunci cand apa va scadea.

We wash and we cut the ears and pork leg. We put them into a pot and we add the water. We boil them at medium temperature for almost 2 hours. In the end we will have only 2 – 2.5l of water. We won’t add water when we boil the meat because the liquid will be diluted and the aspic will not curdle when gets cold. 
We also have to supervise the pot because the meat has the tendency to stick when the water is low. 

Dupa ce a fiert carnea, aceasta se scoate cu o paleta. Ea se va aseza in castroanele sau formele unde se vor forma piftiile.
Zeama ramasa in oala se pune intr-un loc rece pentru a se inchega. Peste cateva ore (chiar si peste noapte se poate lasa) se degreseaza cu ajutorul unei linguri.
Apoi se incalzeste din nou, se adauga foile de dafin, piperul si usturoiul pisat. Se mai da intr-un clocot si apoi se pune in formele sau castroanele in care am pus bucatile de carne. Formele in care am pus piftiile se vor pune intr-un loc rece. Atentie, nu trebuie sa inghete.
Se lasa de pe o zi pe alta si apoi se servesc.

After the meat is boiled, we will take it out with a spatula. Meat will be put in bowls or forms that will be used to give a shape to the aspic. 
The meat stock in the pot will be put in a cold place to curdle. After few hours (it can be left even over the night) we will degrease it with a tablespoon. 
After, we will put the pot on the stove and we warm the meat stock, we’ll add bay leaves, pepper and minced garlic. We will boil the meat stock 4-5 minutes. With a ladle we will put meat stock in each bowl or form in which we put meat. All the bowls or forms with aspic will be put in a cold place. Pay attention, the aspic shouldn’t freeze. 
The aspic will be ready to be served the next day.

Acum am deschis Targul. Urmatoarea reteta va veni maine!
Now the Market is open. The next recipe will come tomorrow!

Targul de Sarbatori / Holiday Market

De saptamana aceasta Lifeandcoffeebeans si-a pus hainele de sarbatoare si va deveni un caiet virtual cu retete pentru Sarbatorile de iarna.
Veti gasi aici retete traditionale, retete internationale dar si retete proprii, toate incercate in bucataria mea.
Va astept cu drag incepand cu 1 decembrie la Targul de Sarbatori!

Starting this week Lifeandcoffeebeans dresses up for the Holidays and will become a virtual notebook with recipes for Winter Holidays.
Here you will find Romanian traditional recipes, international recipes and even my own recipes, all tried out in my kitchen.
So I will wait you beginning with 1st of December at Holiday Market! 

Placinta rustica / Rustic pie

Cred ca pana acum ati observat ca imi plac mult placintele aperitiv. Asa ca nu cred ca o sa va surprinda ca am facut o noua reteta de placinta pe care am denumit-o „Placinta rustica”.
Aceasta reteta contine bureti iuti sau iutari (Lactarius piperatus). Nu va ganditi ca am fost in padure sa culeg ciuperci! Am folosit ciuperci conservate in otet cumparate. Desi mi-ar fi placut sa pot culege eu ciupercutele pe care le gatesc, trebuie sa recunosc cu mare regret ca nu sunt o cunoscatoare a ciupercilor comestibile si in plus am devenit extrem de precauta dupa ce anul trecut am suferit o intoxicatie destul de urata din cauza consumului unui tip de ciuperca despre care credeam ca stim tot.
Dar sa trecem la treaba:

 Ingrediente blat:

– 125 g margarina
– 7 g drojdie uscata
– 300 ml apa calduta
– 400 g faina
– sare


Ingrediente umplutura:

– 100 g bureti iuti
– 150 g masline negre fara sambure
– 125 g bacon (sau pastrama afumata de pui)
– 2 oua
– boia dulce
– piper

I guess you already noticed that I love the pies, especially the appetizer pies. So I don’t think that you’ll be surprised when you’ll see my new pie recipe that was named „Rustic pie”.
This recipe contains peppery milk-caps (Lactarius piperatus). Don’t think that I was in the woods to pick mushrooms! I used mushrooms pickled in vinegar that were bought. Although I would have loved to pick up mushrooms myself for my consumption, I have to admit that I’m not a person who can recognize the edible mushrooms and in addition, I became very cautious since last year when I suffered a quite ugly intoxication with inedible mushrooms (we thought we knew everything about that mushroom!).
OK, let’s get back to work:

 Ingredients for dough:

– 125 g margarine
– 7 g dried yeast
– 300 ml warm water
– 400 g flour
– salt

Ingredients for filling:

– 100 g peppery milk-caps
– 150 g seedless black olives
– 125 g bacon (you can use smoked chicken pastrami instead)
– 2eggs
– sweet paprika
– pepper

Se pune margarina intr-un castron.

We put the margarine into a bowl.

Se adauga apa calduta, drojdia, sarea si se amesteca.

We’ll add the warm water, yeast, salt and we mix.

Se pune si jumatate din cantitatea de faina si amestecam bine. Acoperim castronul si asteptam sa dospeasca (compozitia isi va dubla volumul).
We will put half of flour’s quantity and we mix well. We cover the bowl and we wait to yeast (the composition will double its volume).

Intre timp pregatim umplutura.
Buretii iuti se scot din otet si se pun intr-un castron cu apa calduta timp de 10-15 minute. Apoi se scot si se spala bine.

Meanwhile we will prepare the filling.
The mushrooms will be taken out of vinegar and put into a bowl with warm water for 10-15 minutes. After that we will take them out and we will wash them with plenty of water.

Taiem buretii in bucatele mici.

We cut the mushrooms in fine pieces.   

Apoi se adauga maslinele, baconul, ouale, boia dulce, piper si se amesteca.

We’ll add olives, bacon, eggs, sweet paprika, pepper and we mix them.

Cand coca a dospit adaugam si restul de faina si amestecam. O vom lasa sa se odihneasca 10 minute.

When the dough is yeasted we will add the rest of the flour and we mix. We will let it to rest for 10 minutes.

Se intinde coca intr-o tava cu diametrul de 30 cm si se pune umplutura. Se pune in cuptorul preincalzit si se coace la temperatura medie timp de 25-30 de minute, in functie de cuptor.

The dough will be stretched on a tray with 30 cm diameter and we’ll add the filling. We will put the tray into the preheated oven and we will bake it at a medium temperature for 25-30 minutes, depending on what kind of oven you have.

Iata ce placinta a iesit:
Here is the pie that I baked:

Gustul buretilor iuti se potriveste de minune cu acel bacon afumat si maslinele negre. Este o placinta simpla, fara prea multe ingrediente dar care va va placea. Cine stie, poate veti fi niste fani ai acestui tip de placinte, ca si mine! ๐Ÿ™‚

The peppery milk cap’s taste is wonderful with that smoked bacon and black olives. It’s a simple pie, without too many ingredients that you will love. Who knows, maybe you’ll become fans of this type of pies, as I am! ๐Ÿ™‚

Ficelles picardes

Azi a fost o zi de toamna superba. Ma intreb cat va mai dura pana cand iarna isi va intra in drepturi?
Chiar daca vremea a fost frumoasa eu deja ma pregatesc intens pentru Sarbatorile de Iarna. Astept Craciunul cu tot ceea ce inseamna el!
Pentru azi am ales o reteta care imi place foarte mult si care imi aduce aminte de o perioada foarte frumoasa petrecuta in Picardie, Franta. ๐Ÿ™‚

Ingrediente pentru clatite (ficelles):

– 250 g faina
– 20 g unt
– 1 ou
– 350 ml lapte
– sare

Ingrediente pentru sos:

– 250 ml lapte
– 20 g unt
– 75 g branza Edam
– 150 g branza Emmentaler


Ingrediente pentru umplutura:

– 7-8 felii de muschi de porc
– 300 g ciuperci champignon
– 1 ceapa
– 75 g branza Edam
– 3 linguri smantana

Today it was a nice and warm autumn day. I wonder how long it will take until the winter will come?
Although the weather was warm I’m preparing intensely for winter holidays. I’m waiting for Christmas with all that it means!
For today I chose a recipe that I love so much and that brings sweet memories about a wonderful period spent in Picardie, France.

Ingredients for pancakes (ficelles):

– 250 g flour
– 20 g butter
– 1 egg
– 350 ml milk
– salt

Ingredients for sauce:

– 250 ml milk
– 20 g butter
– 75 g Edam cheese
– 150 g Emmentaler cheese

Ingredients for filling:

– 7-8 slices ofpork fillet
– 300 g champignon mushrooms
– 1onion
– 75 g Edam cheese
– 3 tablespoons of fresh cream

Se amesteca untul (aflat la temperatura camerei) cu oul.

We mix the butter (which is at room’s temperature) with the egg.

Se incorporeaza faina dupa care se adauga laptele si se omogenizeaza. Apoi clatitele se vor coace intr-o tigaie antiaderenta.
We’ll add the flour and we mix well. After that, we’ll add the milk and we’ll homogenize the composition. The pancakes will be baked in a non adhesive pan.

Curatam ciupercile si ceapa, le taiem marunt si le punem intr-un castron.

We peel off the mushrooms and the onion, we cut them finely and we put them into a bowl.

Adaugam branza Edam taiata marunt si smantana si amestecam.

We’ll add Edam cheese finely chopped and cream and we mix.

Punem pe fiecare clatita cate o bucata de muschi.

On each pancake we’ll put a slice of pork fillet.

Se adauga umplutura peste felia de muschi.

We’ll put the filling on the slice of fillet.

Clatita se ruleaza si se asaza intr-un vas ceramic pentru gratinat, uns in prealabil cu unt.

The pancake will be rolled and put into a ceramic recipient, specially made to gratinate the food in it.The recipient has to be greased with butter before we put the pancakes.

Clatitele se asaza intr-un singur strat.

Pancakes will be put into a single layer. 

Se prepara sosul. Se incalzeste laptele dupa care se adauga cele doua tipuri de branza si untul si se amesteca bine pana cand sosul devine omogen.

We’ll prepare the sauce. We’ll put milk in the pan and we warm it. We’ll add the two types of cheese and butter and we mix well so that the sauce to become homogeneous.

Sosul se pune peste clatite. Vasul se baga in cuptorul preincalzit si se lasa cca 20-30 de minute.

The sauce will be put on the pancakes. The recipient will be put in the preheated oven and left there for 20-30 minutes.

Cand ficelles sunt gata vor arata ca in imagine.

When the ficelles are baked they will look like the ones in the image.

Mai are cineva vreun dubiu ca acest tip de mancare este minunat? Daca da, incercati-l! ๐Ÿ™‚
Is there someone who has doubts that this type of food is wonderful? If the answer is yes, try it! ๐Ÿ™‚

Placinta cu dovleac / Pumpkin pie

Toamna se apropie de final. Recunosc faptul ca nu imi place frigul dar abia astept sa vina luna decembrie si Sarbatorile de iarna! ๐Ÿ™‚ Iubesc enorm Craciunul cu tot ceea ce inseamna el.
Cum puteam sa marchez mai bine acest sfarsit de toamna decat cu o reteta minunata : placinta cu dovleac. Ne punem sortuletul, ne cautam ingredientele si ne apucam voiosi de treaba! ๐Ÿ™‚

Ingrediente blat:

– 100 g unt
– 2 oua
– 2 linguri smantana
– 500 g faina
– vanilie

Ingrediente umplutura:

– 1 dovleac pentru placinta
– 2 oua
– 100 g zahar
– nucsoara
– scortisoara

Soon the autumn will end. I admit that I don’t like cold weather but I can’t wait December and winter holidays! ๐Ÿ™‚
 I love Christmas so much and all that it means.
How I could mark this end of autumn in my calendar better than with a wonderful recipe: pumpkin pie. We put our kitchen aprons, we look for our ingredients and with joy we get to work ! ๐Ÿ™‚

Ingredients for dough:

– 100 g butter
– 2 eggs
– 2 tablespoons of fresh cream
– 500 g flour
– vanilla

Ingredients for filling:

– 1 pumpkin (for pie)
– 2 eggs
– 100 g sugar
– nutmeg
– cinnamon

Se taie dovleacul si se curata de samburi.

We cut the pumpkin and we take out the seeds.

Se coace in cuptor la temperatura medie pana cand miezul devine moale. Miezul se va scoate cu o lingura, se va pune intr-un castron si se lasa la racit.

We put the pumpkin into the oven, at medium temperature and we cook it until the pulp will become soft. The pulp will be taken with a tablespoon, put into a bowl and left to cool off.

Miezul se marunteste cu ajutorul unui blender.

The pulp will be minced with a blender.

Pulpa se va amesteca impreuna cu zaharul, ouale, nucsoara si scortisoara.

The pulp will be mixed with the sugar, eggs, nutmeg and cinnamon.

Se prepara blatul. Untul va trebui sa fie lasat la temperatura camerei cateva minute pentru a se putea amesteca mai bine.

We’ll prepare the dough. Butter has to be left at room’s temperature for few minutes in order to be mixed better with the other ingredients.

Coca obtinuta se va pune la frigider 10 minute dupa care se intinde cu mana in tava.

The dough will be put in the fridge for 10 minutes and after it will be stretched in the tray with the hand.

Se inteapa din loc in loc cu o furculita.

The dough will be pricked with a fork here and there.

Adaugam umplutura si punem tava in cuptorul preincalzit. Eu am lasat-o la temperatura medie timp de 25-30 minute. Deoarece cuptoarele coc foarte diferit in functie de marca sau sursa de energie folosita, este mai bine sa verificati voi cand este coapta placinta, bazandu-va decat pentru orientare pe timpul dat de mine.

We’ll add the filling and we put the tray into the preheated oven. I left it there for almost 25-30 minutes. Because the ovens bake so different (differences given by brands or the source of energy used), is better that you check when the pie is baked, taking the time that I gave you here as an orientation.

Taiati placinta frumos, o aranjati cum doriti si o serviti savurand aromele ultimelor zile insorite de toamna :).

You cut the pie nicely, you arrange the pieces and you serve it savoring the flavors of the last sunny days of autumn :).

„Cheeseburger” din champignon cu usturoi / „Cheeseburger” made of Champignon and garlic

 Iata si a doua reteta ce raspunde provocarii Furnicutei Boscodine. Aceasta reteta este foarte simpla si gustoasa. Un „cheeseburger” din champignon cu usturoi. Dar vorbaria multa la casa omului e paguboasa, haideti sa trecem la treaba! ๐Ÿ™‚

Ingrediente


– 10 ciuperci Champignon mari
– 200 g branza Gouda
– 6-7 catei de usturoi
– 2 oua
– 5 linguri de ulei de masline
– 250 ml vin alb
– sare si piper

So here is the second recipe which  responds to Furnicuta Boscodina’s challenge (I told you about this in my last post). This is a very simple and tasty recipe. A „cheeseburger” made of champignon with garlic. We already talked too much, let’s get back to work! ๐Ÿ™‚

Ingredients 

– 10 big Champignon mushrooms
– 200 g Gouda cheese
– 6-7 cloves of garlic
– 2 eggs
– 5 tablespoons of olive oil
– 250 ml white wine
– salt and pepper

Se curata si se spala ciupercile.

We peel off and we wash the mushrooms.

Se taie piciorusele ciupercilor dar si o palarioara daca este in plus.

We cut finely the stalks and even a cap if we have it without a pair.

Se rad 150 g din branza Gouda si se pun intr-un castron impreuna cu piciorusele tocate.

We will shred 150 g of Gouda cheese and we put into a bowl with the cut stalks.

Se curata si se piseaza usturoiul intr-un mojar. Apoi se amesteca treptat cu 3 linguri de ulei de masline. Se adauga in bolul in care se afla piciorusele de ciuperci si branza Gouda rasa. Vom adauga apoi ouale, sarea si piperul.

We peel off the garlic and we smash it into a grinding mortar. We mix slowly 3 tablespoons of olive oil with the garlic. We add the garlic in the bowl with the mushrooms stalks and Gouda cheese. We will add the also the eggs, salt and pepper.

Se amesteca bine. Compozitia aceasta se pune in 5 palarioare de ciuperci ce vor fi acoperite cu alte 5. Astfel obtinem „cheeseburger” :).

We mix well the ingredients in the bowl. This composition will be put in 5 mushroom caps that will be covered with other 5 caps. That’s how we’ll obtain „cheeseburgers” :).

Se vor aseza apoi in vase speciale pentru gratin sau in vase termorezistente.

We will put the mushrooms in special pots (that can be used to gratinate ) or thermo resistant pots.

Se pune cate putin vin in fiecare vas (pelicula de vin trebuie sa fie cam de 1 cm). Apoi se adauga apa cat sa acopere palarioara de jos pana la jumatate.
Vasele se pun in cuptorul preincalzit. Se vor lasa aproximativ 30 de minute la temperatura medie. Cu o pensula se vor unge cu restul de ulei de masline de cate ori este necesar (eu am uns de 3 ori).

We will put some wine in each pot (about 1 cm in each pot). After that we’ll add some water. That water should cover half of the first mushroom cap.
The pots will be put in the preheated oven. They will be left there for almost 30 minutes at medium temperature. With a brush we will grease each top mushroom cap with the rest of olive oil. We will repeat the operation as many times as we need (I greased them 3 times).

Cred ca ati ghicit ca se servesc calde! ๐Ÿ™‚ Sunt minunate…Sucul nu se pierde ca si la cele prajite pe gratar.
Si gata cu provocarea! ๐Ÿ™‚ De fapt ne-am provocat noi imaginatia si gustul ceea ce este foarte bine!

I think that you already guessed that they will be served warm! ๐Ÿ™‚ They are wonderful…The mushroom’s juice is not lost as it’s lost when we grill them. 

And that’s all with the challenge! ๐Ÿ™‚ In fact we’ve challenged our imagination and taste, which is very good!

Minitarte cu nuca / Walnut minitarts

 Iata ca a venit randul acestei retete simple, ca raspuns la provocarea Furnicutei Boscodine. Eu nu am facut o reteta din cele doua ingrediente combinate ci cate una cu fiecare.
Ca sa fac un scurt rezumat am sa va povestesc in ce consta provocarea. In aceasta luna detinatorii de bloguri culinare sau cei ce doresc sa posteze o reteta cu niste ingrediente date (nuci si usturoi in noiembrie) o pot face, centralizandu-se apoi toate aceste retete pe un blog. Apoi pentru luna urmatoare se va alege un alt blog ce va gazdui provocarea acelei luni.

Ingrediente:

– 100 g smantana
– 100 g unt
– 300-350 g faina
– 2 linguri zahar
– 200 g nuci
– 300 g mascarpone
– 4 linguri zahar pudra
– esenta de cafea

So finally I get to post this simple recipe, as a answer to Furnicuta Boscodina’s challenge. I made a recipe that contains only an ingredient of the two that were chosen for this month’s challenge. 
Just to make a brief summary I will tell you what is this challenge about. This months the ones who have a culinary blog or the ones who want to share a recipe made with the given ingredients  for that month (walnuts and garlic  in November) can do it, in the end all the recipes being centralized on a blog. This blog was chosen last month because the owner had a good recipe. For next month a other blog will be chosen  and that blog will host the challenge of that month.

 Ingredients:

– 100 g sour cream
– 100 g butter
– 300 – 350 g flour
– 2 tablespoons of sugar
– 200 g walnuts
– 300 g mascarpone
– 4 tablespoons of powdered sugar
– coffee essence

 

Pentru prepararea aluatului folosim smantana, untul, zahar si faina. Toate se amesteca bine pana obtinem o pasta elastica. Aceasta se imparte in 5 bucati (se poate face si o tarta mare) si se intinde in forme. Se pun in cuptorul preincalzit si se lasa la temperatura medie pana cand devin aurii.

To prepare the dough we will use the sour cream, butter, sugar and flour. We mix them very well, until we’ll obtain an elastic dough. This dough will be divided in 5 pieces (we can do also a big tart) that will be stretched in the cake pans. The cake pans will be put into the preheated oven and will be left at medium temperature until the dough will have a a nice gold tone. 
Se prepara crema din mascarpone, zahar pudra si esenta de cafea. Acestea se amesteca bine pana la omogenizare.

We will prepare the filling with mascarpone, powdered sugar and coffee extract. Those ingredients will be mixed together until they will be homogenized.
Nucile se taie si se prajesc 3-4 minute intr-o tigaie antiaderenta, fara ulei. Se lasa la racit. 
In cosuletele se tarta se pune cate o lingurita de crema si apoi nucile dupa care se vor orna cu crema preparata mai devreme si cafea.

We will cut the walnuts and we’ll parch them into a pan, without oil. We’ll let them to cool off.
In the small tarts of dough we will add a spoon of filling cream, then the walnuts and in the end we will decorate with filling cream and coffee.
Gustul acestor tarte este minunat. Nuca prajita se va pastra crocanta iar aroma este inconfundabila. Drept dovada sta deja lipsa subiectelor in cauza :)) !
V-am spus eu ca sunt usor de facut! ๐Ÿ™‚ 
Mai ramane reteta cu usturoi. Ma intreb pe care sa o aleg…
These tarts’ taste is wonderful. Parched walnuts will be crunchy and tasty longer and the flavor is so well known. We have a proof of this – the subjects are already missing! :))
I told you that they are easy to bake! ๐Ÿ™‚
I still have to cook the  recipe with garlic. I wonder what to choose…

Prajitura „Camp si munte”/ „Field and mountain” cake

Stiu. O sa va ganditi ca are un nume ciudat. Asa este. Este o prajitura neobisnuita dar foarte buna.
Este o prajitura inventata de mine pentru o ocazie speciala: prima sustinere din cele doua a tezei de doctorat a sotului meu. Nu am sa va spun decat ca este biolog si ca ii plac mult combinatiile inedite. De aici a venit si ideea titlului dar si a retetei.
Prajitura are trei blaturi si doua creme. Doua dintre blaturi sunt colorate si sunt mai subtiri. Al treilea blat este mai gros, cu mac,  si se asaza intre cele doua mai subtiri. Cremele sunt foarte simple dar de mare efect in combinatie.

Ingrediente pentru blaturi colorate (cantitatile sunt date pentru un singur blat – pentru doua aveti nevoie de aceste cantitati dublate):

–  3 oua
– 3 linguri zahar
– 4 linguri faina
– 4 g praf de copt (1/2 pliculet)
– vanilie
– colorant

Ingrediente blat cu mac:

– 6 oua
– 6 linguri zahar
– 7 linguri faina
– 7 g praf de copt (1 plic)
– vanilie
– mac

Crema 1:

– 200 g mac macinat
– 100 g zahar pudra
– 5 linguri de lapte

Crema 2:

– 250 g frisca
– 150 g afine
– 100 g zahar pudra

I know. You’ll gonna think that it has a weird title. That’s wright. It’s an unusual cake but a very good one. It’s invented by me for a special occasion: the first presentation (out of 2) of my husband’s PhD thesis. I will tell only that he’s a biologist and that he likes special combinations. That’s why I chose the title and I made this recipe.
My cake has three sheets of pastry and two fillings. Two sheets were colored and thin. The third sheet of pastry was thicker, with poppy seeds, and was put between the two colored sheets. The fillings were very simple but went very well together.

Ingredients for the colored sheets of pastry (I gave the quantities for a single sheet of pastry – for two you need to double them):

 – 3 eggs
– 3 tablespoons sugar
– 4 tablespoons flour
– 4 g baking powder 
– vanilla
– food coloring (red and blue)

Ingredients for the sheet with poppy seeds:

– 6 eggs
– 6 tablespoons sugar
– 7 tablespoons flour
– 7 g baking powder 
– vanilla

Filling 1:

– 200 g minced poppy seeds
– 100 g powdered sugar
– 5 tablespoons of milk

Filling 2:

– 250 g whipped cream
– 150 g blueberries
– 100 g powdered sugar

Incepem cu foile colorate. Singura diferenta intre cele doua foi este culoarea, asa ca voi explica o singura data.
Se separa albusurile. Se mixeaza bine albusurile dupa care se adauga zaharul. Se vor mixa impreuna pana cand obtinem o spuma consistenta.

We will begin with the colored sheets of pastry. The only difference between the two sheets is the color, so I will explain only once. 
We will separate the egg whites. We mix well the egg whites and after we will add the sugar. We mix the egg whites and the sugar together until we’ll obtain a meringue.

Se adauga galbenusurile si colorantul si se mixeaza in continuare. Apoi se adauga pe rand vanilia, praful de copt si faina. Se amesteca bine. Compozitia obtinuta se pune intr-o tava tapetata cu hartie de copt si se baga in cuptorul preincalzit. Atentie, se coace foarte repede. Incercati daca este coapta foaia cu ajutorul unei scobitori.

We’ll add the yolks and the food coloring and we’ll mix well. In the end we will put vanilla, baking powder and flour. We mix very well. The composition that was obtained will be put into a tray, on a baking paper. The tray will be put in the preheated oven. Be careful, the sheet of pastry will be baked very quick. Try if the sheet is baked with a tooth pick.

Dupa ce ati copt foile colorate, coacem si a treia foaie. Procedeul este acelasi, diferenta fiind ca se adauga seminte de mac. Imagini din timpul prepararii acestei foi vedeti mai sus.

After you baked the colored sheets of pastry, we will bake the third sheet, the thicker one. The working method is the same, the only difference being that we will add poppy seeds. Images made during the process of the third sheet’s preparation, you can see above.

Se prepara crema de mac. Cum? Foarte simplu! Se amesteca bine toate ingredientele.

The first filling is prepared. How? Very easy! We will mix the ingredients very well.

A doua crema se va prepara din frisca, zahar si afine. Frisca poate fi vegetala iar afinele congelate.
Fructele se paseaza cu un blender si se amesteca impreuna cu zaharul si cu frisca.
Ordinea de asamblare a prajiturii:
– foaie roz
– crema 1
– foaie cu mac
– crema 2
– foaie bleu
– zahar pudra

The second filling will be prepared of whipped cream, sugar and blueberries. The whipped cream can be a vegetable one. blueberries will be minced with a blender and mixed with whipped cream and sugar.
The cake will be assembled like this:
– pink sheet of pastry
– filling 1
– poppy seeds sheet of pastry 
– filling 2
– blue sheet of pastry

– powdered sugar

Aceasta prajitura a avut un mare succes. Din pacate nu am mai multe poze cu ea deoarece a fost terminata la o ora foarte tarzie.  Si cum este o prajitura vesela si se apropie Craciunul, poate isi face loc printre bunatatile de pe masa si o voi poza din nou! :))


This cake had a great success. Unfortunately I don’t have many pictures with it because it was finished very late in the night. And being a colorful and nice cake and the holidays are coming, maybe it will be again on the table and we’ll have more pictures! :))

Carne de curcan cu gutui / Turkey with quinces

Iata ca a venit si randul acestei minunate retete de sezon.
Uitandu-ma la pozele pe care vreau sa le atasez acestui post mi-am adus aminte de o intamplare din copilarie.
Parintii mei s-au hotarat sa zugraveasca apartamentul in care locuiam. Si cum era luna octombrie si in orice casa gaseai gutui, nici la noi nu era exceptie.
Aveam 7-8 ani si eram un copil cuminte, care nu iesea din cuvantul parintilor. Aveam o singura problema: eram plina de idei. Impreuna cu surorile mele mai mari (nu foarte mari :))! ) am considerat ca nu putem curata puful de pe gutui decat daca le frecam de perete…va inchipuiti cum aratau peretii dupa ce am terminat de „curatat” vreo 8-9 gutui! :)) De fiecare data in aceasta perioada imi aduc aminte de aceasta intamplare si zambesc fericita ca inca exista ceva frumos in lumea asta, care ne mai destinde putin: amintiri despre copilaria noastra.

Dar sa trecem la treaba. Iata de ce avem nevoie:

– 500 g curcan (eu am avut piept)
– 50 g unt
– 4 gutui
– 100 g zahar
– apa

So now it’s time to tell you about a wonderful recipe, a seasonal recipe.
Few minutes ago I was looking at the pictures that I will attach to this post and I remembered something nice from my childhood.
My parents decided that our apartment needs repainting. It was October and in every house you could have found quinces; our house was no exception.
I was 7-8 years old and I was a good child, that never put my parents in difficult situations. I had only one problem: I had many ideas. Together with my big sisters (not too big :))!) we considered that we couldn’t clean the quinces of that pubescence unless we rub them against our room’s walls…you can imagine how they looked after we „cleaned” 8-9 quinces! :)) This period of year makes me remember these things and to smile happy because it still exists something beautiful in this world that relax us: memories about our childhood.

But let’s get back to work now. Here’s what we need:

– 500 g turkey (I had turkey breast)
– 50 g butter
– 4 quinces
– 100 g sugar
– water

Gutuile se spala bine si se taie bucatele. Nu, nu le frecati de pereti! :))

Quinces will be washed well and cut in small pieces. No, don’t rub them against the walls! :))

Carnea se taie bucati medii si se rumeneste intr-o tigaie impreuna cu untul. Apoi se pune intr-un vas termorezistent.

We cut the meat in medium pieces and we parch them with the butter into a pan. When is ready, the meat will be put into a thermo resistant recipient.

Zaharul se caramelizeaza.
We will caramelize the sugar.

Se adauga gutuile peste zaharul caramelizat. Se amesteca 1-2 minute dupa care se adauga apa cat sa acopere gutuile.

We add the quinces over the caramelized sugar. We mix 1-2 minutes and after we will add water just to cover the quinces.

Lasam gutuile sa fiarba 10 minute. Apoi se pune amestecul in vasul termorezistent impreuna cu bucatile de carne si se baga in cuptorul preincalzit pentru cca 45 de minute (timpul depinde de cuptor si de carne).

We let the quinces to boil for 10 minutes. After that  the mix will be put in the thermo resistant recipient with the pieces of meat and put into the preheated oven for 45 minutes (the time depends because of the oven or the meat).

Acest fel de mancare se serveste cald, cu sau fara garnitura. Daca doriti sa serviti cu garnitura va recomand un piure de cartofi.

This dish will be sered warm, with or without side dish. If you want to serve with side dish I recommend smashed potatoes.

Daca aveti la indemana un vin fiert cu scortisoara si cuisoare, merge de minune! :))
If you have some boiled wine with cinnamon and cloves, don’t hesitate and drink some! :))