La multi ani 2011! / Happy New Year 2011!

A mai ramas putin din anul 2010. Vreau sa cred ca si pentru voi, cititorii blogului meu, prietenii mei, anul care se incheie azi a fost un an bun.
Anul 2011 insa va doresc sa fie cu mult mai bun ca si 2010, plin de bucurie si noroc!
La multi ani !

Few hours left of 2010. I want to believe that also for you, my readers, my friends, the year that ends today was a good year.
I wish you that 2011 to be much better than 2010, full of joy and luck!
Happy New Year!

Biscuiti cu portocala / Orange biscuits

Cui nu-i plac biscuitii? Eu nu cred ca exista multe persoane care pot spune asta! ๐Ÿ™‚
Noi nu ne numaram printre ele!
Am incercat diverse retete de biscuiti. Au fost multi care ne-au placut. Acestia pe care i-am facut inainte de Craciun au fost printre preferatii nostri. I-am servit cu un ceai, o cafea sau o ciocolata calda. Ba chiar si simpli!

Ingrediente biscuiti:

– 1 ou
– 600 g faina
– 250 g margarina
– 1 portocala mare
– 6 linguri de zahar
– 2 lingurite bicarbonat de amoniu
– nucsoara
– cuisoare
– scortisoara

Ingrediente Royal Icing (glazura):

– 2 albusuri
– 450 g zahar pudra

Who doesn’t love biscuits? I don’t think there are too many persons who can say this! ๐Ÿ™‚
We aren’t among them!
I’ve tried various recipes of biscuits. We liked many of those biscuits. But those made before Christmas were between our favorites. We’ve served them with tea, coffee or hot chocolate. And even simple!

Ingredients for biscuits:

– 1 egg
– 600 g flour
– 250 g margarine
– 1 big orange
– 6 tablespoons of sugar
– 2 teaspoons of baking ammonia
– nutmeg
– cloves
– cinnamon

Ingredients for Royal Icing:

– 2 egg whites
– 450 g powdered sugar

Cuisoarele se pun in mojar si se maruntesc.

Cloves will be put in the grinding mortar and will be minced.

Margarina topita se pune intr-un castron.

Melted margarine will be put into a bowl.



Sucul si pulpa obtinute de la portocala se pun in castron, peste margarina topita.

The juice and pulp obtained from the orange will be put in the bowl with melted margarine.




Se adauga zaharul, bicarbonatul, scortisoara, nucsoara, cuisoarele si se amesteca. Apoi adaugam si faina si amestecam pana cand obtinem un aluat elastic.

We add sugar, baking ammonia, cinnamon, nutmeg, cloves and we mix. After that, we put the flour and we mix until we’ll obtain an elastic dough. 





Aluatul se imparte in 4 bucati. Presaram faina pe masa si intindem o bucata din care taiem biscuitii cu ajutorul unor forme. Vom face asa pana cand terminam tot aluatul si vom avea niste biscuiti draguti.
Biscuitii se pun intr-o tava tapetata cu hartie de copt. Se baga in cuptorul preincalzit si se coc la temperatura medie. Timpul difera in functie de cuptor. Apoi se scot si se lasa sa se raceasca.

The dough will be cut in 4 pieces. We’ll spread some flour on the table and we’ll stretch the piece of dough. We’ll cut the biscuits with some cutters. We’ll repeat the action until we’ll finish all the dough and we’ll have some nice biscuits. 
The biscuits will be put in a tray with baking paper under. The tray will be left in the preheated oven. Biscuits will be baked at medium temperature. Baking time depends on what kind of oven you have. Biscuits will be taken out and left to cool off.




Preparam glazura sau Royal Icing (cum vreti sa-i spuneti). Se bat albusurile spuma. Se adauga zaharul treptat si se mixeaza bine. Se obtine o glazura pe care o puteti colora. Apoi decorati fiecare biscuite cum doriti.

We’ll prepare Royal Icing. We mix the egg whites. We’ll add the powdered sugar gradually and we mix well. We’ll obtain an icing which can be colored. You can decorate each biscuit as you like.




Biscuitii decorati au fost lasati cateva ore ca sa se usuce glazura si apoi au fost pusi intr-o cutie metalica.

Decorated biscuits were left few hours on a tray because the icing has to be dried and after that they were put in a metallic box.



Targul nostru  va continua pana pe 7 ianuarie cand se termina lantul Sarbatorilor la romani. Pana atunci mai am de povestit despre niste retete care noua si invitatilor nostri ne-au facut mare placere! ๐Ÿ™‚


Our Market will continue until 7th of January when in Romania the Winter Holidays will be finished. Until then I will tell you about some recipes that we and our guests loved so much! ๐Ÿ™‚

Multumim, Alina! / Thank you, Alina!

Va aduceti aminte de aceasta provocare? Ei bine, dupa ce aceasta s-a terminat am primit din partea Alinei un sapun (sampon solid) natural.
Azi am sa va povestesc putin despre el.
L-am folosit de cand l-am primit si pot sa va spun ca sunt foarte incantata de el. Lasa un miros placut si parul este mai sanatos. Contrar asteptarilor, usturoiul nu lasa un miros urat si parul nu se ingrasa repede.
Daca aveti ocazia va recomand sa incercati un astfel de sapun. Alina va poate ajuta cu mai multe informatii despre sapunurile pe care le face ea cu atata drag.

Multumesc, Alina! ๐Ÿ™‚

You remember this challenge ? Well, after this challenge ended we received from Alina a natural soap (solid shampoo in fact).
Today I will tell you a little bit about this soap. 
I used it since I received it and I can tell you that I’m very enchanted. It leaves a nice smell and my hair is healthier. Unexpectedly, the garlic doesn’t leave an unpleasant smell and my hair doesn’t become greasy in a short time. 
If you have the occasion I recommend you to try such a solid shampoo. Alina can help with more informations about the soaps that she manufactures with so much love.

Thank you, Alina!

Bomboane de ciocolata / Chocolate candies

Asa cum va spuneam mai devreme, am sa va povestesc despre o reteta simpla.
Nu trebuie sa stii decat sa topesti ciocolata si sa pui alunele sau bucatelele de pastaie de vanilie. ๐Ÿ™‚

As I already told you, I will present you a simple recipe.

You only have to know how to melt the chocolate and to put the hazelnuts or the small pieces of vanilla hull.

Aveti nevoie de:
– forme din silicon pentru bomboane
– ciocolata alba si neagra
– alune
– 1 pastaie de vanilie

You’ll need:
– silicon molds for chocolate
– white and black chocolate
– hazelnuts

– 1 vanilla hull

Eu am avut nevoie de 200 g de ciocolata, 16 alune si 16 bucatele de pastaie de vanilie. Ciocolata trebuie sa fie buna, sa nu fie casanta. Topiti ciocolata. In fiecare cuib punem cate o aluna sau o bucatica de pastaie de vanilie. Apoi punem ciocolata topita. Se pun la frigider. Se lasa cam 20 de minute si apoi se scot pe o farfurioara.
Ciocolatele folosite de mine pentru aceste bomboane au fost aceasta si aceasta.  Veti avea nevoie de o forma de acest tip:

I needed 200 g of chocolate, 16 hazelnuts and 16 small pieces of vanilla hull. Chocolate has to have a good quality, it shouldn’t be brittle. You melt the chocolate. In each cell we’ll drop a hazelnut or a piece of vanilla hull. Then we’ll put the melted chocolate. We’ll introduce the molds in the fridge for 20 minutes. After that, we’ll take the chocolate out of the molds and we put it on a plate.

The chocolates used by me were this and this. You’ll need molds of this type: 

 Sursa/Source

A mea are 16 cuiburi de diferite forme.

Mine has 16 cells of different shapes. 

Sper ca v-am dat o idee buna pentru a va impresiona invitatii. ๐Ÿ™‚
I hope I gave you a good idea to impress you guests. ๐Ÿ™‚

Salata vieneza / Viennese Salad

Sa nu ma intrebati de ce se numeste asa! Cautand pe Google am gasit multe variante ale salatei vieneze. Eu asa o stiu de la o buna prietena. Ea o avea de la o matusa din Arad.
E prima data cand o fac si mi s-a parut interesanta. Daca aveti probleme de digestie (asa cum am eu), gustati pentru ca e foarte buna, dar lasati pe altii sa consume mai multa. Sau faceti putina. ๐Ÿ™‚

Ingrediente:

– 500 g carne tocata de curcan
– 3-4 castraveciori murati
– 2 oua
– 2 galbenusuri
– ulei de floarea-soarelui
– 2 linguri de mustar
– 2 cepe rosii
– sare
– piper
– cimbru

Don’t ask me why this recipe is called this way! I was looking on Google and I found many recipes called „viennese salad”. I know this recipe from one of my good friends. She has it from her aunt who lives in Arad.
It’s the first time when I cook it and I thought it’s interesting. If you have digestion problems (as I have), you should taste it because it’s very good, but you should let the others to eat more. Or you cook a little quantity :).

Ingredients:

– 500g turkey minced meat
– 3-4 pickled cucumbers
– 2 eggs
– 2 egg yolks
– sunflower oil
– 2 tablespoons of mustard
– 2 red onions
– salt
– pepper
– savory

Se amesteca carnea cu ouale, piperul, sarea si cimbrul.

We mix meat with eggs, pepper, salt and savory.

Formati chiftelute mici pe care le asezati intr-o tava in care ati pus hartie de copt. Se baga in cuptorul preincalzit. Eu le-am lasat la temperatura medie cca 45 de minute. Le-am intors o singura data.

You form little meatballs and you put them into a tray covered with baking paper. You put the tray in the preheated oven. I left it there for almost 45 minutes and I turned the meatballs on the other side once.

Scoateti chiftelutele din cuptor si le lasati sa se raceasca. Intre timp veti prepara maioneza din 2 galbenusuri, 2 linguri de mustar si ulei de floarea soarelui. Daca nu va place maioneza de casa, puteti folosi din comert.

You take out the meatballs from the oven and you let them cool off. Meanwhile you will prepare the mayonnaise of 2 eggs, 2 teaspoons of mustard and sunflower oil. If you don’t like homemade mayonnaise you can use the one from supermarket.

Se pun maioneza, castraveciori si ceapa taiate marunt si se amesteca. Salata se va lasa timp de 2-3 ore in frigider dupa care se va servi.

We put the mayonnaise, pickled cucumbers and onions small sliced and we mix. The salad will be left for 2-3 hours in the fridge and then it will be served.

Aceasta salata o puteti servi ca si aperitiv. Este potrivita pentru mesele de Sarbatori si nu numai.
Ma intorc mai tarziu cu o reteta simpla, simpla! ๐Ÿ™‚

This salad can be served as appetizer. It’s suitable for Holidays’ lunches, dinners and also for other occasions.

I’ll be back later with a simple, simple recipe! ๐Ÿ™‚

Tort Ausbruch / Ausbruch cake

Dupa cateva zile in care am lipsit (motivat!) iata ca revin cu o reteta care sper ca va fi pe placul multora dintre voi.
A trecut Craciunul. Anul acesta a fost prima data cand l-am petrecut acasa. Mi-am dorit mult sa imi primesc familia si prietenii acasa la mine, dupa ce anii trecuti numai noi eram cei ce ii vizitau mereu. Si a fost placut. ๐Ÿ™‚
Iata reteta care sper ca va va ajuta sa-i primiti si voi pe musafirii vostri la fel de frumos sau poate mai frumos decat noi:

Ingrediente blat:

– 8 oua
– 8 linguri de zahar
– 9 linguri de faina
– coaja de portocala
– 10 g praf de copt

Ingrediente crema:

– 500 ml vin Ausbruch
– 4 linguri de zahar
– cuisoare
– 3 oua
– 50 g unt
– 2 linguri amidon

De ce mai avem nevoie pentru a asambla tortul:
– 200 gunt
– scortisoara
– 200 g martipan

Ingredientele pentru pasta de zahar le gasiti aici iar pentru trandafiri aici. Eu am avut nevoie de cantitate dubla pentru pasta de zahar, tortul meu fiind ceva mai mare. Doresc sa ii multumesc lui Lily, o doamna foarte talentata, pentru retete si instructiuni.

After few days in which I missed (with a reason!) I’m back now with a recipe that I hope it will be liked by many of you.
The Christmas passed. This year was the first time when we spent it at home. I wished so much to have my family and my friends in my place, after the past years when we were the ones who visited everyone. And it was so nice. ๐Ÿ™‚
Here is the recipe that I hope it will help you to serve your guests as nice as we did or even nicer:

Ingredients for sponge cake:

– 8 eggs
– 8 tablespoons of sugar
– 9 tablespoons of flour
– orange peel
– 10 g baking powder

Ingredients for cream:

– 500 ml Ausbruch wine
– 4 tablespoons of sugar
– cloves
– 3 eggs
– 50 g butter
– 2 tablespoons of starch


What we need to assembly the cake:

– 200 g butter
– cinnamon
– 200 g marzipan

The ingredients for sugar paste can be found here and for roses here . I needed a double quantity of sugar paste for my cake because it was bigger. I want to thank Lily, a very talented lady, for recipes and instructions.

Cred ca deja stiti sa faceti un blat de tort. Nu-i nimic! Eu va mai explic inca o data.
Se separa albusurile si se mixeaza bine. Apoi se adauga zahar si se mixeaza din nou.

I guess you already know how to bake a sponge cake. Well, it doesn’t matter! I’ll explain again.
We’ll separate the egg whites and we mix them well. We’ll add the sugar and we mix again.

Se adauga coaja de portocala rasa.

Orange peel will be added.

Urmeaza incorporarea galbenusurilor si a prafului de copt.

Next we’ll add the egg yolks and baking powder.

Se adauga faina si se mixeaza. 
Punem compozitia intr-o forma de copt si o bagam in cuptorul preincalzit. Temperatura de coacere va fi medie. Blatul e copt atunci cand devine auriu la suprafata
Apoi preparam crema de vin. Intr-o craticioara vom pune vinul, ouale, zaharul si cuisoarele. Le amestecam bine cu un tel si punem craticioara pe foc. Se amesteca in continuu pana cand compozitia se va ingrosa. Se pune amidonul si se omogenizeaza. Se mai fierbe compozitia pana cand devine ca si o budinca, amestecand usor. Se trage de pe foc si se pune untul; se omogenizeaza si se lasa la racorit.
Taiem blatul. Il umplem cu crema de vin peste care se adauga martipanul taiat bucatele. Apoi se pune blatul deasupra. 
Apoi tortul se va inveli in unt moale amestecat cu scortisoara. Acesta va mentine stratul de pasta de zahar moale.
Pasta de zahar se face conform retetei lui Lily. Se va intinde cu un sucitor pe masa, ambele unse cu ulei, si apoi se va pune peste tort. Surplusul se decupeaza. Apoi se pun trandafirii si se decoreaza cum doriti.


We add the flour and we mix.
We put the composition into a baking form and we will introduce it into the preheated oven. The baking temperature will be a medium temperature. Sponge cake is baked when the surface has gold’s color.
Then we’ll prepare the wine cream. In a small pan we put the wine, eggs, sugar and cloves. We mix them well with a egg beater and we put the pan on the stove. We mix continuously until the composition becomes thicker. We put the starch and we homogenize. We put the pan back on the stove and we boil the composition, mixing slowly, until it looks like a pudding.  We’ll take the pan aside and we’ll add butter; we’ll homogenize and we let it until it’s almost cold. 
We’ll cut the sponge cake. We fill it with the wine cream and we put the marzipan cut in small pieces. We put the other slice of sponge cake. 
After that the cake will be covered with soft butter mixed with cinnamon. Butter will maintain the layer of sugar paste  soft. 
Sugar paste is made after Lily’s recipe. It will be stretched on the table with a rolling pin, both of them being greased with sunflower oil, and after that put on the cake. The excess will be cut. In the end we’ll decorate with roses or as you wish.

Sper ca v-a placut aceasta reteta. Acesta a fost primul meu tort facut cu pasta de zahar si cu trandafiri din lapte praf. Am sa fac exercitii pentru ca la anul pe vremea asta sa va pot arata un tort superb, ca de revista! ๐Ÿ™‚

I hope you liked this recipe. This was my first cake made with sugar paste and roses of dry milk. I will exercise because next year I want to show you a gorgeous cake, as they are in magazines! ๐Ÿ™‚

Am primit un cadou de Craciun! / I received a Christmas present

Am primit primul cadou de Craciun! D-na Elena mi-a oferit un frumos cadou virtual – o reteta numai pentru mine! ๐Ÿ™‚ Va multumesc mult!
Ideea a fost a Furnicutzei Boscodine, careia ii multumesc si pe care o felicit.
Craciun Fericit, dragele mele!

I received my first Christmas present! Mrs. Elena offered me a nice virtual present – a recipe just for me! ๐Ÿ™‚
Thank you so much!
The idea came from Furnicutza Boscodina  to whom I want to thank and also to congratulate.

Merry Christmas, my dears!

Lichior de macese / Dog roses liquor

Toata lumea il asteapta pe Mos Craciun cu prajiturele, cafea, ceai. Eu m-am gandit ca Mosul poate ar vrea anul asta sa incerce un lichior cand poposeste pe la noi. ๐Ÿ™‚
Dupa ce am consultat retetele pe care le aveam mi-am dat seama ca voiam ceva inedit. Asa ca am cumparat niste macese, zahar si alcool.

Ingrediente:

– 2 kg macese
– 2 kg zahar
– 3l alcool din cereale

Everyone is expecting Santa Claus with cookies, coffee, tea. I thought that Santa would like to try a liquor this year when he arrives in our place. ๐Ÿ™‚
After a quick check of recipes I thought that I would like something unusual. So I bought some dog roses, sugar and alcohol.

Ingredients:

– 2 kg dog roses
– 2 kg sugar
– 3l alcohol (made of cereals) 

Macesele se spala si se pun intr-o oala de inox. Se acopera cu apa si se fierb pana cand devin moi. Se strecoara si se pun intr-un bidon cu capac. Apoi se pune si zaharul si se agita bine.  Timp de 4 zile vom repeta agitarea maceselor si a zaharului.
In a cincea zi se adauga alcoolul. Se lasa timp de doua saptamani la macerat dupa care se filtreaza si se pune in sticle. Se pastreaza la temperatura medie.

Dog roses will be washed and put in a stainless steel pot. We will add water just to cover them and we boil them until they become soft. We will strain them and we put them into a can with lid. After that we’ll add the sugar and we stir up. Four days we will repeat the operation of stirring up the dog roses and sugar. 
In the fifth day we’ll add the alcohol. We will let the dog roses for two weeks with alcohol to macerate. After those two weeks we will filter the liquor, we put it in bottles and we keep them at medium temperature.

Se serveste cu lamaie sau simplu, in compania prajiturelelor sau a unei felii de tort.

It will be served with slices of lemon, with cookies or cake.

Eu il astept pe Mosul…Dupa cum observati, m-am pregatit! :))
I’m waiting for Santa…As you can see, I’m prepared! :))

Minitort Palaria omului de zapada / Snowman’s hat minicake

Reteta de azi este un dar de Craciun pentru Pica Flori. Ideea daruirii unei retete cu un ingredient preferat a fost a Furnicutzei Boscodine si mi-a placut tare mult.
Am ales o reteta de minitort cu portocale si frisca. Frisca este unul din ingredientele preferate ale lui Flori dar si al meu.

Ingrediente blat:

– 6 oua
– 6 linguri zahar
– coaja de portocala confiata
– 7 linguri faina
– 30 g unt
– 10 g praf de copt
– esenta de migdale

Ingrediente crema:

– 2 portocale
– 2 linguri amidon
– 4 linguri zahar
– coaja de portocala confiata
– 50 g unt

Ingrediente sirop:

– 50 ml rom alb
– 100 ml apa
– coaja rasa de portocala
– 2 linguri zahar

Ingrediente frisca:

– 250 g smantana dulce
– 100 g zahar pudra

Today’s recipe is a Christmas gift for Pica Flori. The idea of giving a recipe to someone as a Christmas gift belongs to Furnicutza Boscodina and I liked it very much.
I chose a recipe of a minicake with orange and whipped cream. Whipped cream is one of Flori’s favorite ingredients, and mine also.

Ingredients for sponge cake:

– 6 eggs
– 6 tablespoons of sugar
– candied orange peel
– 7 tablespoons of flour
– 30 g butter
– 10 g baking powder
– almond essence

Ingredients for filling:

– 2oranges
– 2 tablespoons of starch
– 4 tablespoons sugar
– candied orange peel
– 50 g butter

Ingredients for syrup:

– 50 ml white rum 
– 100 ml water
– candied orange peel
– 2 tablespoons sugar  

Ingredients for whipped cream:

– 250 g whipping cream
– 100 g powdered sugar 

Se separa albusurile de galbenusuri. Albusurile se mixeaza impreuna cu zaharul. Apoi adaugam coaja de portocala, esenta de migdale si untul si se mixeaza.

We separate the egg whites and egg yolks. Egg whites will be mixed with the sugar.  After that we add the candied orange peel, almond essence and the butter and we mix

 Adaugam galbenusurile si mixam.

We put the egg yolks and we mix well.

Se pune faina si se mixeaza. Se toarna compozitia intr-o forma tapetata cu faina si se pune in cuptorul preincalzit. Se coace la temperatura medie si se incearca daca este copt cu o scobitoare.

We’ll add the flour and we mix. The composition will be put into a mold that was powdered with flour and put in the preheated oven. Sponge cake will be baked at medium temperature and is ready when the stick is dry (doesn’t have any semi liquid composition on it).

Intre timp preparam frisca. Smantana lichida se mixeaza impreuna cu zaharul pudra 10-15 minute. Aceasta nu isi va mari volumul atat de mult ca si cea vegetala (de 4 ori) ci numai de cca 2 ori. Gustul insa este minunat.

Meanwhile we’ll prepare the whipped cream. Whipping cream will be mixed with the powdered sugar for 10-15 minutes. It will not have the same volume as the vegetable one (4 times the volume of the whipping cream), only twice the volume of whipping cream. Instead taste is wonderful.

Apoi se prepara crema. Cele doua portocale se vor stoarce. Sucul si pulpa provenite de la aceste se pun intr-o craticioara impreuna cu ouale, zaharul si coaja de portocala confiata. Se amesteca bine si se pune la incalzit. Crema se va amesteca in continuu. Cand compozitia devine de consistenta smantanei se va adauga amidonul amestecand bine. Se pune din nou la incalzit amestecandu-se incet. Cand crema s-a ingrosat se trage de pe foc si se adauga untul si se amesteca pana la omogenizare.

Then we’ll prepare the orange cream. The zest from the two oranges will be put into a pan with eggs, sugar and candied orange peel. We mix well with a spatula and we put the pan on the stove. The cream will be mixed continuously. When the composition becomes like a whipping cream we will add the starch and we mix well with the spatula. We put the pan back on the stove and we mix slowly. When the cream got thicker we take the pan away and we’ll add the butter, mixing slowly to homogenize. 

Se prepara siropul din coaja de portocala, zahar, rom si apa calduta. Apoi se taie blatul si se insiropeaza prima bucata. A doua se va insiropa dupa ce se pune crema.
Tortul se va inveli in frisca. Pentru decor am folosit coaja de portocala confiata.
Daca doriti ca tortul sa fie mai mare dublati cantitatile (pentru un tort cu diametrul de 26 de cm).

We’ll prepare the syrup. We put the orange peel, sugar, rum and warm water and we mix with a spoon. We cut the sponge cake and we put syrup on the first piece of sponge cake. The rest of the syrup will be put on each piece of sponge cake after we fill the cake with orange cream.
The cake will be covered in whipped cream and decorated with candied orange peel.
If you want a bigger cake you can double the quantities (for a 26 cm diameter cake).

Sper ca iti va placea cadoul meu, draga Flori! Craciun Fericit! ๐Ÿ™‚

I hope you’ll like my present, dear Flori! Merry Christmas! ๐Ÿ™‚

Gasca umpluta la cuptor / Stuffed Roast Goose

Mai avem 11 zile pana la Craciun. Sunt nerabdatoare. Am inceput sa numar zilele pana la vacanta.
In fiecare an sunt fermecata de lumini, braduti, ornamente si tot ce are legatura cu minunata Sarbatoare a Craciunului. Dupa ce aceasta trece mi se pare ca totul este gol. Parca nu mai exista nimic pana la venirea primaverii. Nu mai are ce sa ne bucure: e frig, e intuneric, e trist. Si toate astea dupa veselia Craciunului.
Este perioada anului in care invariabil ma gandesc la povestile lui Andersen. Cea mai trista poveste a lui ” Fetita cu chibrituri” parca se repeta la nesfarsit in gandul meu. Cred ca este povestea care m-a impresionat cel mai mult cand eram mica.
Cu gandul la Andersen si povestile lui mi-am propus ca anul acesta sa pregatesc gasca umpluta la cuptor. Am gasit relativ usor gasca. Reteta in schimb a fost greu de ales!

Ingrediente:

– 1 gasca de 3-4 kg
– pipota, ficatul, inima gastei
– 250 g prune uscate
– 250 g stafide
– 250 g caise uscate
– 4 mere
– frunze de dafin
– 250 ml vin alb

We still have 11 days left until Christmas. I’m keen. I started to count the days until winter holidays. Every year I’m amazed by the lights, Christmas trees, ornaments and all that is related to this wonderful holiday, Christmas.
After the Christmas is over, all seems empty. It’s just like there is nothing left until the spring comes. We don’t have anything left to make us happy: it’s cold, it’s dark, it’s sad. And all of these after the Christmas joy.
It’s the period of the year in which I’m always thinking about Andersen’s stories. It’s just like his saddest story, „The Little Match Girl” is repeated over and over again in my head . This is the story that impressed me the most when I was little and that made me think about other kids, poor and sad.
Thinking about Andersen and his stories  inspired by the Nordic culture, I wished to cook this year stuffed roast goose. I found goose quite easy. The recipe instead was difficult to choose!

Ingredients:

– 1 goose of 3-4 kg
– goose’s gizzard, liver and heart
– 250 g dried plums
– 250 g raisins
– 250 g dried apricots
– 4apples
– bay leaves
– 250 ml white wine

Pipota, ficatul si inima gastei se spala, se taie si se fierb.
Apa in care acestea au fiert se pastreaza. Prunele uscate, stafidele si caisele se vor pune la rehidratat in aceasta apa timp de 15 minute.

Goose’s gizzard, liver and heart are washed, cut and boiled.
The water in which we boiled them will be kept. Dried plums, raisins and apricots are put for 15 minutes in this water to rehydrate.

Maruntaiele fierte se toaca fie cu un blender, fie cu masina de tocat.

Boiled organs must be minced with a blender or with a meat grinder.

Merele se spala, se curata de coaja si se taie in bucati mici.

The apples will be washed, peeled off and cut in small pieces.

Fructele rehidratate se scurg de apa si se pun impreuna cu merele peste organele tocate. Se amesteca bine obtinandu-se astfel umplutura pentru gasca.

Rehydrated fruits will be drained of water and will be put with the apples over the minced organs. We mix well and we’ll obtain goose’s filling.

Gasca se spala bine. Surplusul de apa din interior se indepateaza cu un prosop curat sau hartie absorbanta. Se umple cu ajutorul unei linguri. Apoi se coase. Eu nu am cusut-o si am intampinat cateva probleme cu umplutura, asa ca invatati din greselile altora! ๐Ÿ™‚

Goose will be washed very well. Extra water from inside will be absorbed with a towel or with absorbent paper. Goose will be filled with a tablespoon. Then we will sew it. I didn’t sew it and I had some problems with the filling, so, learn from others’ mistakes! ๐Ÿ™‚

 Gasca se pune intr-o tava. Se adauga 1.5-2 l de apa, vin si foi de dafin. Se acopera cu foaie de aluminiu si se  baga in cuptorul preincalzit. Eu am lasat-o timp de 4 ore la temperatura medie. Am intors-o de doua ori si am stropit-o cu sos. In ultimele 15 minute se va lasa descoperita pentru a se rumeni.

Goose will be put in a tray. We’ll add 1.5 – 2 l of water, wine and bay leaves. It will be covered with an aluminum sheet and put in the preheated oven. I left it there for 4 hours at medium temperature. I turned it on the other side twice and I splashed it with sauce. In the last 15 minutes we will let it uncovered to parch. 

Gasca a iesit delicioasa. Sper sa va convinga si pe voi ca este o alternativa la obisnuita friptura de porc.
The goose was delicious. I hope that it will convince you that is an alternative for the usual roasted pork.