Pateu din ficat de pui / Chicken liver pâté

Azi a venit vremea sa va povestesc despre pateul de ficat de pui. Sunt un mare fan; nici nu imi aduc aminte de cand dateaza aceasta pasiune a mea dar pot sa marturisesc faptul ca nu rezist mai mult de o luna fara sa gust macar o felioara de paine graham cu pateu. Si care e cel mai bun pateu? Cel pe care il faci tu cu manutele tale, din ingrediente bine alese. 🙂
Ingrediente:
– 1 kg ficat de pui
– 200 g unt
– 1 ceapa
– 2 catei de usturoi
– piper
– sare
– cimbru
– boia iute
– optional: 50 ml lapte fierbinte

Today it’s time to tell you about the chicken liver pâté. I’m a big fan; I don’t even remember since when this passion of mine begun but I can confess that I can’t resist more than a month without tasting a little slice of graham bread with pâté. And which is the tastiest pâté? The one prepared with your own hands, with  well chosen ingredients. 🙂
Ingredients:
– 1 kg chicken liver
– 200 g butter
– 1 onion
– 2 garlic cloves
– pepper
– salt
-savory
– hot paprika

– optional: 50 ml hot milk

Spalam ficatul si il curatam de pielite. Apoi se pune la fiert in apa cu sare.
Cand este fiert ficatul se scoate cu o paleta si se pune intr-un bol. Se lasa sa se racoreasca 5-10 minute.

The livers are washed and cleaned. Then they will be put with water and salt to boil.
 When they are boiled we will take them out with a skimmer and put them into a bowl. We let them cool off for 5-10 minutes.

Se curata ceapa si usturoiul si se taie bucatele. Se pun impreuna cu untul intr-o tigaie si se calesc pana cand devin aurii.

We peel off the onion and garlic cloves and we cut them in small slices. They will be put with butter into a pan; they will be tempered until they will have a goldish color. 

Continutul tigaii se pune peste ficatei in castron.

Pan’s content will be put over the livers in the bowl.

Se paseaza cu ajutorul unui blender. Daca vi se pare ca este prea tare sau inecacios puteti adauga putin lapte fierbinte. Apoi adaugati sare, piper, boia si cimbru. Amestecati bine.

Livers, onion and garlic will be mashed with a blender. If you consider that the pâté  is too thick or choking you can add  some hot milk. Then you’ll add salt, pepper, hot paprika and savory. Mix well.

Si e gata de servire! Daca vreti sa-l pastrati cateva zile puteti sa il puneti in borcanase. Inainte de a pune capacul topiti un pic de unt si puneti-l deasupra pateului pentru a-l acoperi. Astfel nu va oxida. Apoi puneti capacul si strangeti-l.

And it’s ready to be served! If you want to keep it for few days you can put it in small jars. Before you put the lids you should melt some butter and put it in the jar to cover the pâté. This way it won’t oxidate. After that you can put the lids and grip. 

Minunat! Sunt convinsa ca va va placea. 🙂
Daca preparati acest pateu pentru copii luati in considerare faptul ca micutii nu suporta prea bine usturoiul. Ar fi bine sa il eliminati daca stiti ca au probleme.

Wonderful! I’m sure that you’ll love it. 🙂

If you prepare this pâté for kids you should consider that little ones don’t tolerate to well the garlic. You might want to eliminate it if you know that they have problems.

Tort Ginseng Coffee / Ginseng Coffee cake

Este nevoie sa va spun ca m-a innebunit acest tort? :))
M-am declarat fana pentru totdeauna a cafelei. Imi plac aromele fine, cele puternice, cafeaua gourmet, cafeaua proaspat prajita…dar care nu-mi place?!
Mi-am propus de ceva vreme sa pregatesc o pagina in care sa va prezint dulciuri pe care sa le serviti alaturi de cafea sau care sa contina cafea. Iata ca s-a ivit momentul. Azi va prezint prima reteta. 🙂

Ingrediente blat:
– 6 oua
– 6 lingurite zahar brun
– 3 linguri cacao neagra
– 7 linguri de faina
– 10 g praf de copt
– 1 lingura ulei floarea soarelui

Ingrediente umplutura:
– 300 g gem de zmeura
– 500 g mascarpone
– 4 linguri zahar pudra
– 3 linguri de cafea macinata cu ginseng

Ingrediente sirop:
– 250 ml cafea (preparata din aceeasi cafea cu ginseng)
– 3 linguri zahar brun

Do I have to tell you that this cake got me crazy? :))
I’m one of coffee’s forever declared fans. I like delicate flavors, the powerful ones, gourmet coffee, fresh roasted coffee…but which one I don’t like?!
I planned to prepare a page dedicated dedicated to the presentation of sweets which can be served near a coffee or that contain coffee. So that time came. Today I will present you my very first recipe from this page. 🙂
Ingredients for sponge cake: 
– 6 eggs
– 6 teaspoons of brown sugar
– 3 tablespoons of dark cocoa
– 7 tablespoons flour
– 10 g baking powder
– 1 tablespoon sunflower oil
 
Ingredients for filling:
– 300 g raspberry jam
– 500 g mascarpone
– 4 tablespoons of powdered sugar
– 3 tablespoons of roasted and minced ginseng coffee
Ingredients for syrup:
– 250 ml coffee (prepared with the same coffee with ginseng)
– 3 tablespoons brown sugar

Se separa albusurile si se mixeaza. Se adauga apoi zaharul brun si se mixeaza in continuare pana obtinem o spuma care nu curge.

We’ll separate the egg whites and we mix. We’ll add the sugar and we’ll mix until we’ll obtain a foam that doesn’t flow.

Se adauga galbenusurile si se amesteca.

Egg yolks will be added and mixed with the meringue.

Se adauga cacao, praf de copt, ulei si faina si se mixeaza. Compozitia se pune intr-o forma de copt si se pune in cuptorul preincalzit. Se testeaza daca blatul este copt cu ajutorul unei scobitori (in cazul meu coacerea a durat cam 15 minute).

We put cocoa, baking powder, sunflower oil and flour and we mix. The composition will be put into a cake pan and will be introduced in the preheated oven. We will test if the sponge cake is baked with a toothpick (in my case the baking took about 15 minutes).

Se prepara siropul din cafea facuta la filtru si zahar brun. Dupa ce blatul s-a racit peste acesta se pune siropul si gemul de zmeura.

Next step is to prepare the syrup with coffee and brown sugar. After the sponge cake is cooled off we’ll put the syrup the raspberry jam on it.

E timpul sa preparam crema de cafea. Poate ca va intrebati ce gust va avea cu acea cafea macinata in ea. Ei bine nu trebuie sa va faceti probleme deoarece cafeaua proaspat prajita si macinata este putin crocanta. Fiind crocanta si aromata, nu asa fin macinata, vom obtine o textura interesanta a cremei.
Punem mascarpone (sau o alta crema de branza dulce), zaharul pudra si cafeaua cu ginseng. Mixam si e gata! Asezam crema peste stratul de gem, decoram tortul cu cacao si boabe de cafea si e gata pentru a fi servit!

So it’s time to prepare the coffee cream. Maybe you wonder what taste it will have with that minced coffee in it. Well, there’s no need to worry because the fresh roasted and minced coffee is a little bit crispy. Being crispy and flavored, not so fine minced, we’ll have a very interesting texture for this cream. 
We’ll put mascarpone (or any other sweet cream of cheese), powdered sugar and ginseng coffee. We’ll mix and that’s it! We’ll put the cream over the jam layer, we’ll decorate the cake with cocoa and coffee beans and it’s ready to be served!

Nu este nevoie sa va povestesc prea multe despre acest tort si gustul lui. Fotografiile o fac mult mai bine ca mine! :))
Imi doresc sa incerc multe tipuri de cafea; pe masura ce voi face acest lucru am sa va povestesc si voua despre ele.
Cafeaua cu ginseng a fost o alegere foarte inspirata. Aroma, gustul si energia pe care le da aceasta cafea merita efortul de a o cauta!

It won’t be necessary to tell you too many things about this cake and it’s taste. The pictures tell you much better than I do! :))
I want to try many types of coffee; as soon as I’ll try them I will tell you.

Ginseng coffee was a very inspired choice. The flavor, taste and energy given by this coffee deserves the effort deposed for searching it!

Mamaliguta cu branza si pastrama de oaie “in paturi” / Polenta with cheese and mutton pastrami “in layers”

Imi aduc aminte cu drag de acest fel de mancare. Strabunica mea, care a fost o femeie extraordinara, asa cum nici eu si nici o alta femeie din familie nu va mai fi, ne facea mereu mamaliguta “in paturi”. Mi se facuse dor de mancarurile strabunicii Valeria si nu am stat mult pe ganduri si m-am apucat de gatit. Am ales aceasta reteta pentru ca este una din preferatele mele.

Ingrediente:
– 500 g branza de burduf
– 300 g pastrama de oaie
– 100 g unt
– 900 g malai
– 2.5 l apa
– 1 lingura ulei de floarea soarelui
– sare

I remember with so much joy about this dish. My great grandmother, who was a extraordinary woman, as neither me or other woman from my family will be, used to cook this polenta ” in layers”. I was missing so much my great grandmother Valeria’s dishes and I didn’t thought too much and I started too cook. I chose this recipe because is one of my favorites. 
Ingredients:
– 500 g Romanian traditional ewe’s cheese (kept in lamb stomach)- branza de burduf
– 300 g mutton pastrami
– 100 g butter
– 900 g cornmeal
– 2.5 l water
– 1 tablespoon of sunflower oil
– salt

Se pregateste branza. Se taie si se faramiteaza.
Pastrama se taie in felii potrivite si apoi in fasii.
Se pune apa intr-o oala, se adauga sarea si uleiul si se pune la foc. Cand apa a inceput sa fiarba punem malaiul treptat. Se amesteca energic pentru a nu face cocoloase. Oala se pune din nou pe foc si amestecam incet pentru 3-4 minute. Se ia de pe foc si se lasa 2-3 minute la racorit.
Pregatim o tava suficient de inalta pentru a pune mamaliguta “in paturi”.

We’ll prepare the cheese. We cut and crumble the cheese.
Pastrami will be cut in medium slices and after in small strips.
We put water into a pot and we add salt and sunflower oil. We’ll put the pot on the stove. When the water started to boil we’ll add the cornmeal gradually. We mix fast to prevent the forming of cornmeal balls. We put the pot back on the stove  and we mix slowly for 3-4 minutes. We take the pot aside and we let polenta to cool off for 2-3 minutes. 
We’ll prepare a tray high in off to put the polenta “in layers”.

Se pune primul strat de mamaliguta fierbinte si cateva bucatele de unt. Apoi se imprastie branza si pastrama. Pastrama o puteti praji-mie imi place mai mult neprajita.
Apoi punem un nou strat de mamaliguta fierbinte. Repetam acest procedeu de cate ori e necesar. Eu am facut doua straturi; puteti sa faceti chiar 3 sau 4 straturi. Pe ultimul strat puneti branza si pastrama.
Se pune in cuptorul preincalzit si se lasa la temperatura medie 20-25 minute.

We put the first layer of hot polenta and few pieces of butter. Then we spreas the cheese and pastrami. You can fry the pastrami-I like it just like it is.
After that we’ll put a new layer of hot ploenta. We’ll repeat this operation as many times as is needed. I made only two layers; you can do 3 or even 4 layers. On top you have to put cheese and pastrami.
We’ll put the tray in the preheated oven and we’ll leave it there for 20-25 minutes at medium temperature.

Gata pentru servire! Cu salata, rosii, muraturi sau ardei iuti! 🙂
Ready to be served! With salad, tomatoes, pickles or pickled hot peppers! 🙂

Prajitura cu morcovi si ghimbir/Carrot and ginger cake

Iata ca am facut-o si pe asta! Aceasta reteta este “furata” dintr-o carte rasfoita intr-un supermarket. Cum nu ma pot lauda cu o memorie de elefant, a trebuit sa improvizez :)).
Mereu m-am intrebat cum or fi prajiturile cu morcov. Toti copiii de prin filme se strambau cand auzeau de ea. Si noi la fel pentru ca in Romania nu este prea populara. Desi, daca ma gandesc bine, exista chiar o prajitura cu suc de rosii – ceea ce nu e comun. Daca o stie cineva va rog sa mi-o spuneti si mie!
Dar sa va arat cum se face prajitura cu morcov! 🙂

Ingrediente blat (diametru 25 cm):
– 4 oua
– 5 linguri faina
– 3 linguri zahar brun
– 1 lingura ulei
– 2 linguri miere
– 10 g praf de copt
– ghimbir proaspat sau glasat
– 3 morcovi medii

Ingrediente crema:
– 250 ml smantana dulce
– 5 linguri zahar pudra
– 10 g intaritor de frisca
– scortisoara

So I did it! This recipe is “stolen”  from a book scanned in a supermarket. I’m not too proud about my “elephant” memory so I had to improvise :)).
I always wondered what kind of taste do carrot cakes have. All the kids in movies made faces when they heard about these cakes. We made the same faces because in Romania this cake is not too popular. Although, if I remember well, there is a cake with tomato juice – which it’s not quite popular. If somebody knows it please let me know!
But I should show you how the carrot cake is baked!
 
Ingredients for sponge cake (diameter 25 cm):
– 4 eggs
– 5 tablespoons of flour
– 3 tablespoons of brown sugar
– 1 tablespoons of sunflower oil
– 2 tablespoons of honey
– 10 g baking powder
– fresh or glazed ginger
– 3 medium carrots
 
Ingredients for filling:
– 250 ml sweet cream (fresh cream)
– 5 tablespoons of powdered sugar
– 10 g cornstarch
– cinnamon

Morcovii se razuiesc fin.

Carrots will be finely shredded.

Separam albusurile si se mixeaza. Apoi se adauga zaharul si se mixeaza impreuna cu acesta.

We will separate the egg whites and we mix them. After, we will add the sugar and we mix them together.

Se adauga ghimbirul si mierea si se mixeaza.

We will add the ginger and honey and we mix.

Se pun morcovii rasi si se mixeaza. Apoi vom adauga praful de copt, galbenusurile, uleiul si faina si mixam la viteza mica . Apoi crestem treptat viteza si omogenizam. Compozitia obtinuta se pune intr-o forma de blat de tort tapetata cu faina.
Tava se pune in cuptorul preincalzit. Blatul se coace la temperatura medie.

We put the shredded carrots and we mix. After that we will add baking powder, egg yolks, sunflower oil, flour and we mix at slow speed. Then we’ll increase the speed and we homogenize. The obtained composition will be put in a form, which was powdered with flour before. 
The form will put in the preheated oven. Sponge cake will be baked at medium temperature.

Blatul e copt atunci cand are aceasta culoare. Se mai poate face testul scobitorii, pentru siguranta.

Sponge cake is baked when it’s color looks like the one in the photo. We can do the toothpick’s test, to be sure.

Intr-un bol se mixeaza smantana dulce. Apoi se adauga zaharul pudra si se mixeaza in continuare la viteza mare. La final se adauga intaritorul de frisca si scortisoara. Se pune in frigider pana se raceste blatul.

In a bowl we mix fresh cream. After that we will add the powdered sugar and we mix with high speed. In the end we’ll add the cornstarch and cinnamon. We will put the bowl in the fridge until the sponge cake will be cold.

Blatul se taie in doua. Se pune crema ; in final se pudreaza cu scortisoara. Daca nu va place puteti sa o inlocuiti cu zahar pudra.

Sponge cake will be cut in two pieces. We will put the filling; in the end we will powder it with cinnamon. If you don’t like it you can replace it with powdered sugar.

Ce pot spune despre aceasta prajitura? Acei copii din filme nu stiau ce pierd – este tare buna! :))
What can I say about this cake? Those kids from movies didn’t knew what they were missing – it’s very good! :))

Festivalul Blogurilor Gustoase / Tasty Blogs’ Festival

Particip la Festivalul Blogurilor Gustoase de pe http://www.gustos.ro/
M-am decis sa particip la doua categorii:
Feluri principale
Deserturi

Daca va plac retetele mele si blogul puteti sa ma votati, nu inainte de a va inregistra aici.
Tot pe acest site puteti sa ma vedeti si sa cititi cateva lucruri despre mine.

I’m participating at Tasty Blogs’ Festival on http://www.gustos.ro/.
I decided to participate at two categories:
 
If you like my recipes and my blog you can vote me, not before registering yourselves here.
Also on this site you can see me and also to read few things about me (unfortunately it’s not in English but I promise I will translate it soon).
Multumesc! 🙂
Thank you! 🙂

Piept de curcan marinat / Marinated turkey breast

Probabil ca va ganditi ca am gatit ceva spectaculos. Complicat si spectaculos.
Dupa un weekend in care am lucrat non-stop, am preferat sa gatesc ceva rapid dar foarte gustos. Desi timpul de marinare este de 4 ore, timpul de preparare este redus.
Parca m-am plictisit de eterna friptura la cuptor cu mirodenii. Asa ca de data asta am marinat pieptul de curcan intr-un sos facut din miere si ulei de alune de padure. Si asa am obtinut o friptura delicioasa si frageda! 🙂
Ingrediente:
– 1 kg piept de curcan
– 2 linguri miere
– 2 linguri ulei de alune de padure

Ingrediente garnitura:
– 200 g paste (stelline)
– 3-4 morcovi
– 3-4 radacini de pastarnac

Maybe you’ll think that I cooked something spectacular. Complicated and spectacular.
After a weekend in which I worked full time, I preferred to cook something in hurry but very tasty. Although the time in which the meat is marinated is of 4 hours, cooking time is reduced.
I’m bored of the casual roast with herbs cooked in oven. So this time I marinated turkey breast in a sauce made of honey and hazelnut oil. That’s how I obtained a delicious and tender roast! 🙂
Ingredients:
– 1 kg turkey breast
– 2 tablespoons of honey
– 2 tablespoons of hazelnut oil
 
Ingredients for side dish:
– 200 g pasta (stelline)
– 3-4 carrots
– 3-4 parsnips

Taiem carnea in felii potrivite.

We cut the meat in medium size slices.

Intr-un castron se amesteca mierea si uleiul de alune.

In a bowl we mix the honey and hazelnut oil.

Sosul obtinut se pune peste carne. Avem grija ca acesta sa acopere toata carnea.
Vasul se pune in frigider pentru 4 ore. In acest timp carnea se va intoarce o data cu o furculita.

The obtained sauce will be put on the turkey meat. We have to be careful to cover all the meat. The bowl will be put in the fridge for 4 hours. In this time we have to turn over the meat once with a fork.

Carnea marinata se pune pe gratar. Ar fi fost ideal sa fie un gratar in aer liber insa fiind iarna e cam greu :).
Dupa ce carnea s-a prajit fierbem legumele si pastele. Eu am pus decat putina sare pe ele inainte de a le servi.

Marinated meat will be put on a grill. It would have been good to be a open air grill but being winter it’s difficult :).
After the meat roasted we will boil the vegetables and pasta. I added just a little bit of salt before serving.

Iata ca v-am dat o idee pentru un pranz sau o cina rapida. Va doresc o saptamana usoara! 🙂
So I gave you a idea of a rapid lunch or dinner. I wish you a easy week! 🙂

Cannelés de Bordeaux

Acum cateva zile am pregatit o reteta minunata: cannelés de Bordeaux. Reteta am imprumutat-o de la Andreea. A fost o idee foarte buna. Parfumul, gustul caramelului si finetea le fac niste candidate perfecte pentru un desert atunci cand aveti invitati sau cand va este pofta de ceva deosebit.
Aveam impresia ca se fac greu. Ei bine, m-am inselat. 🙂

Ingrediente:
– 700 ml lapte
– baton de vanilie
– 50 g unt moale
– 200 g zahar
– 100 g faina
– 1 galbenus de ou
– 3 oua mari
– 3 linguri de rom
– unt pentru forme (daca nu sunt din silicon)

 Few days ago I prepared a wonderful recipe: cannelés de Bordeaux. I borrowed this recipe from Andreea. It was a very good idea. The flavor, caramel’s taste and the refinement of those little cakes make them perfect candidates for a dessert when you have guests or when you want something special.
I thought it’s difficult to bake the. Well, I was wrong. 🙂
Ingredients:
– 700 ml milk
– vanilla stick
– 50 g melted butter
– 200 g sugar
– 100 g flour
– 1 egg yolk
– 3 big eggs
– 3 tablespoons of rum
– butter for molds (if they aren’t made of silicon) 

Intr-un bol se amesteca faina si ouale.

In a bowl we mix the eggs and flour.

Intr-o cratita se pun laptele, vanilia, romul, untul si zaharul. Compozitia se amesteca si se pune la incalzit fara a se lasa la fiert. Ea trebuie sa fie calduta. Atentie – se amesteca in continuu.

In a pot we will put milk, vanilla, rum, butter and sugar. The composition is mixed and put on the stove to warm without leaving it until it boils. It has to be warm. Pay attention – we have to mix continuously.

Atunci cand compozitia s-a racit suficient (nu de tot) se adauga amestecul de oua cu faina si se amesteca bine. Odata omogenizata si racita, aceasta compozitie obtinuta va semana ca si consistenta cu acea compozitie de clatite.
Se acopera vasul si se baga in frigider. Se lasa cel putin 12 ore. Eu am lasat-o de pe o zi pe alta.
Apoi am pus cu ajutorul unui polonic in forme.
Cuptorul trebuie preincalzit (Andreea spunea ca trebuie preincalzit la 425F sau 230C). Eu nu am un cuptor care imi arata temperatura dar va pot spune ca l-am incalzit la temperatura medie. Formele de silicon se pun in cuptor si se lasa cam 50-55 minute.
Cannelés  vor forma o crusta de caramel crocanta. O nebunie!

When the composition is cold in off (not completely cold) we will add the mix of flour with eggs and we mix well. When the composition is homogeneous and completely cold, will look like the one made for pancakes. We will cover the pan and we’ll put it in the fridge. We’ll leave it there for at least 12 hours. I left it there until the next day. 
After that I put the composition in the silicon molds with a ladle. The oven has to be preheated (Andreea says that we should preheat it at 425F or 230C). I don’t have a oven which can show me the temperature but I can tell you that I preheated mine at medium temperature. Silicon molds will be put in the oven and left for 50-55 minutes. Cannelés will form a wonderful caramel crust.
 

Nu va ingrijorati daca au aceasta culoare. Sunt absolut delicioase cu acea crusta si interiorul cremos! Multumesc pentru reteta, Andreea!

Don’t worry if they have this color. The are absolutely delicious with that crust and creamy interior! 

Thanks Andreea for the recipe!

Ciorba de curcan / Turkey soup

Iata ca a venit vremea sa ne punem hainuta noua, asa, ca pentru inceput de an. Si cum am terminat cu partea de “croitorie” cred ca e cazul sa intram inapoi in  bucatarie. 🙂
Sarbatorile au trecut si va trebui sa gatim feluri de mancare mai usoare. Nici eu nu fac exceptie. Asa ca azi am facut o ciorba de curcan cu zeama de varza.
Ingrediente:
– 1 kg carne de curcan cu os
– 4l apa
– 2l zeama de varza
– 3-4 morcovi
– 1 pastarnac
– 1 ardei
– 1 ceapa
– 150 g taietei de casa cu ou
– patrunjel

So it was the moment put new clothes to this blog, as we should do at year’s beginning. And I finished sewing, so it’s time to get back in the kitchen. 🙂
Winter Holidays ended so we suppose to cook light foods. I will make no exception. So to day I cooked a turkey soup with water in which we pickled cabbage (in Romanian we have few words to describe this “water” – I couldn’t find correspondents in English).
Ingredients:
– 1 kg turkey meat with bone
– 4l water
– 2l water in which we pickled cabbage
– 3-4 carrots
– 1 parsnip
– 1 bell pepper
– 1onion
– 150 g homemade noodles with eggs
– parsley

Punem carnea in apa si o fierbem. Apoi se scoate pe o farfurie. Peste supa vom adauga zeama de varza si punem oala inapoi pe foc. Atentie! Daca zeama de varza este prea sarata sau prea acra puneti o cantitate mai mica si nu adaugati sare ciorbei.

We put the meat in water and we boil it. When is boiled, we will take it out on a plate. In the pot in which we boiled the meat we will add the water in which we pickled the cabbage and we put it back on the stove.

Pay attention! If the water from pickled cabbage is too salty or too sour reduce the quantity that you put in your soup. Also I don’t need to add salt to your soup.

Se curata si se taie legumele. Se pun in oala.
Eu am folosit ardei congelat. Pe acesta l-am adaugat fara a-l decongela.

You peel off and cut the vegetables. We will put them in the pot. 
I used frozen bell pepper. I put the bell pepper frozen in the pot.

Carnea se desprinde de pe oase si se taie bucati. Se adauga atunci cand legumele sunt fierte. Ea se va pune odata cu taieteii. Se mai fierb impreuna cu legumele pentru 3-4 minute. Daca depasiti acest timp, taieteii se vor inmuia si se vor umfla prea mult.
Se ia oala de pe foc. Atunci cand servim adaugam patrunjel proaspat taiat marunt.

We will detach the meat from the bone and we cut in small slices. We will add the meat when the vegetables are boiled. The meat will be added together with the noodles. We boil them with the vegetables for 3-4 minutes. If you surpass this period, noodles will become too temper and  too bloated.
We will take the pot aside. When we serve we will add fresh parsley, cut in small pieces.

Cum regimul alimentar incepem sa ni-l schimbam, tot ce mai trebuie este putina miscare. Astfel ne recapatam tonusul.  🙂
Sa avem o saptamana frumoasa si usoara!

Since we begun to change our diet, all we need is some activity or sports. This way we will gain back our vitality. 🙂

Have a wonderful and easy week!

Stelute cu martipan / Stars with marzipan

Azi vom incheia Targul de Sarbatori. Ultima reteta din aceasta sectiune este una delicioasa.
Toate retetele dedicate Sarbatorilor de iarna le veti gasi in continuare pe blog  in pagina dedicata.
Si cum nu doresc sa va retin mult pentru ca poate deja va pregatiti pentru petrecerile de Sf. Ion, am sa trec peste alte comentarii.
Ingrediente:
– 5 oua
– 3 albusuri de oua
– 100 g unt
– 100 g zahar
– 50 g cacao
– 300 g faina
– 200 g martipan
– vanilie
– 10 g praf de copt

Today I will close the Holiday Market. The last recipe from this section is a delicious one.
All the recipes posted for Winter Holidays will be found on the blog on the dedicated page.
I don’t want to retain you a long time because maybe you already prepare the parties for St. John, so I will stick to the point.
Ingredients:
– 5 eggs
– 3 egg whites
– 100 g butter
– 100 g sugar
– 50 g cocoa
– 300 g flour
– 200 g marzipan
– vanilla
– 10 g baking powder
Ouale se pun intr-un castron cu laptele caldut si untul aflat la temperatura camerei. Se amesteca bine.
The eggs will be put into a bowl with the warm milk and melted butter (room’s temperature). We will mix them well.
Martipanul invelit in ciocolata se taie in bucati. Puteti folosi si martipan simplu. Eu numai asa am gasit.
Chocolate coated marzipan will be cut in small slices. You can use simple marzipan. I found only coated marzipan.
Se adauga toate celelalte ingrediente si se mixeaza.  In final se pune martipanul si se amesteca incet cu o spatula, pentru a incorpora.
All the other ingredients will be mixed. In the end we will add the marzipan and we mix slowly with a spatula, to incorporate the slices.
Compozitia se pune cu o lingura in forme de silicon asezate pe o tava. Aceasta se introduce in cuptorul preincalzit. Stelutele se coc la temperatura medie timp de 15-20 de minute, in functie de cuptor.
The composition will be put in silicon baking molds arranged on a tray. This tray will be introduced in the preheated oven. Little stars will be baked at medium temperature for 15-20 minutes, considering the type of oven you own.
Mie nu-mi ramane decat sa va multumesc pentru ca m-ati urmarit toata luna trecuta. Sper ca v-au placut retetele prezentate de mine! Va astept in continuare pe la mine. In curand am sa revin cu alte retete :).
I want to thank you because you followed me during the past month. I hope you liked my recipes ! I will wait you here also from now on. Soon I’ll be back with other recipes :).

Zucotto cu merisoare / Zucotto with cranberries

Ne apropiem incet de inchiderea Targului de Sarbatori. Sper ca v-a placut ideea si ca retetele de acolo v-au fost de ajutor si v-au inspirat. Chiar mi-ar placea sa stiu parerea voastra despre aceasta idee a mea.
Vreau sa stiti ca numai cateva din retetele prezentate in acea sectiune au fost facute pentru Craciun. Restul au fost selectate si incercate inainte, pentru ca voi sa gasiti aici o sursa de inspiratie. Ramane de vazut daca am reusit.
Azi am sa va prezint Zucotto. A fost un mare succes – dovada este graba in care am facut fotografiile, intre doua ture de musafiri.

Ingrediente blat:
– 6 oua
– 6 linguri zahar
– 7 linguri faina
– vanilie
-7 g praf de copt

Ingrediente umplutura:
– 500 ml smantana dulce
– 100 g zahar pudra
– 300 g merisoare
– vanilie
– 20 g gelatina

Ingrediente sirop si glazura:
– 250 ml cherry
– 2 linguri apa
– 200 g ciocolata neagra
– bomboane pentru decor

We’re slowly getting closer of Holiday’s Market end. I hope that you liked the idea and the recipes from there helped you and inspired you. I would love to know your opinion about my idea. 
I want you to know that only some recipes  that I presented you in that section were made by me for Christmas. The rest of them were selected and tried earlier, so that you could find here a source of inspiration. We will see if I succeeded.
Today I will present you Zucotto. I was a great success – the proof is the rush in which I made the photos, between two visits of my guests.
 
Ingredients for sponge cake:
– 6eggs
– 6 tablespoons of sugar
– 7 tablespoons of flour
– vanilla
– 7 g baking powder
 
Ingredients for filling:
– 500 ml whipping cream 
– 100 g powdered sugar
– 300 g cranberries
– vanilla
– 20 g gelatin
 
Ingredients for syrup and glaze:
– 250 ml cherry
– 2 tablespoons of water
– 200 g black chocolate
– chocolate candies for decor
Blatul este unul obisnuit. Un pandispan ca si cel de aici . Se respecta toate indicatiile de acolo. Singura diferenta consta in forma in care vom coace acest pandispan. Eu am folosit o tava dreptunghiulara cu dimensiunile de 30/50 cm.
 This sponge cake is a simple one. It’s just like the one from here. To bake it you only have to follow the instructions from there. The only difference is the form of the tray that we have to use to bake the sponge cake. I used a rectangular tray with the dimensions of 30/50 cm.
Blatul rece se va taia in triunghiuri. Suprafata blatului meu a fost putin lipicioasa; nu va faceti probleme deoarece nu va afecta aspectul final. 🙂
The cold sponge cake will be cut in triangles. My sponge cake’s surface was a little bit sticky; no need to worry because it won’t affect the final aspect of our cake. 🙂
Intr-un bol de dimensiuni mari se pune folie alimentara. Se asaza bucatile de blat care se vor imbina perfect datorita formei in care au fost taiate. Se insiropeaza bine cu sherry.
In a big bowl we will put alimentary plastic film. We will arrange the sponge cake slices. They will fit very well because of their form.  After that we will put the syrup on the slices.
Gelatina se va inmuia in 20 ml de apa. Apoi se vor pune merisoarele intr-o craticioara. Eu nu am adaugat nici zahar, nici apa deoarece merisoarele au fost conservate in sirop. Am incalzit putin dupa care am adaugat gelatina. Am amestecat incet pentru a omogeniza. Atentie! Aceasta compozitie nu se fierbe, ci doar se incalzeste. Gelatina se distruge prin fierbere.
We will moist the gelatin in 20 ml of water. After, we will put the cranberries into a small pan. I didn’t add sugar or water because my cranberries were canned with syrup. I warmed them a little and I put the moistened gelatin in the pan. I mixed slowly to homogenize. Attention! This composition shouldn’t be boiled, we only have to warm it. The gelatin will be destroyed if we boil it.
Smantana dulce se mixeaza impreuna cu zaharul pudra si vanilia pana cand obtinem frisca. Aceasta frisca se va prepara inainte de a incalzi merisoarele si gelatina. Ea se tine in frigider pana cand compozitia calduta cu merisoare si gelatina se va adauga peste ea. Odata adaugate merisoarele se amesteca bine si se toarna in castron, peste blat.
Whipping cream will be mixed with powdered sugar and vanilla until we’ll obtain whipped cream. This whipped cream will be prepared before we warm the composition of cranberries and gelatin. Whipped cream will be kept in the fridge until we’ll mix it with the warm composition of cranberries and the gelatin. We mix them well and we’ll add the obtained composition in the bowl, on the sponge cake slices.
Deasupra se adauga triunghiuri de blat, fara a presa. Castronul se pune in frigider pentru cel putin 6 ore sau de pe o zi pe alta.
Apoi se rastoarna pe un platou si se imbraca in crema, frisca, ciocolata topita sau zahar pudra si cacao. Se orneaza asa cum dorim.
On top we’ll put triangles of sponge cake without pressing. The bowl will be put in the fridge for at least 6 hours or until the next day.
We’ll put it on a big plate and we’ll decorate it with buttercream, whipped cream, chocolate or powdered sugar and cocoa.  We can put on it any decorations we like.
Nu am o felie pe care sa v-o arat. Din pacate cele doua fotografii cu felia au fost foarte miscate. V-am spus ca graba a fost mare…
Dar am un detaliu al sectiunii! 🙂
I don’t have a slice to show you. Unfortunately the two pictures made with the slice were blurred. I told that I was in a great hurry…
But I have a section’s detail! 🙂
Sper ca lipsa pozei cu felia nu v-a suparat prea tare. A fost foarte gustos si a disparut subit! :))
I hope that the miss of slice’s picture didn’t upset you too much. It was so tasty that it suddenly disappeared! :))