Creier in crusta / Cervelle en croute

Stiu, stiu…am lipsit mult. Ei bine, situatia nu sta mai bine ca acum cateva zile. Parca e mai rau. Sunt in continuare racita dar incerc sa fiu activa.
Am sa va povestesc azi putin despre o reteta care a fost surprinzator de gustoasa. Creierul in crusta a fost inca un experiment reusit in bucataria mea. Cred ca v-am mai povestit ca nu sunt mare fan creier si ca incerc sa-l fac macar cat de cat comestibil si pentru mine. Am reusit din nou!

Ingrediente:

– 1 kg creier de porc
– 200 g cascaval
– 100 g branza feta
– boia dulce
– piper
– cimbru
– patrunjel uscat
– 1 catel de usturoi
– 2 oua
– 150 g faina
– apa

I know, I know…I missed so much. Well, the situation it’s not better than few days ago. Maybe it’s even worse. I still have that flu but I’m trying to be active. 
Today I will tell you about a recipe that was surprisingly tasty. Cervelle en croute or pork brain in dough was another successful experiment in my kitchen. I think I told you before that I’m not a great fan of pork’s brain and that I’m trying to cook it at least edible for me. Well I did it again!

Ingredients:

– 1 kg pork brain
– 200 g pressed cheese
– 100 g feta cheese
– sweet paprika
– pepper
– savory
– dried parsley
– 1 clove of garlic
– 2 eggs
– 150 g flour
– water

Creierul se fierbe in apa cu sare si o lingura de otet. Cand este fiert se pune intr-un bol. Adaugam branza feta rasa, boia, ouale, condimentele si usturoiul ras. Se amesteca bine cu o spatula sau cu mixerul.

The brain will be boiled in water with salt and a spoon of vinegar. When is boiled it will be put into a bowl. We’ll add grated feta cheese, paprika, eggs, condiments and grated garlic. We mix well with a spatula or the mixer. 

Pasta obtinuta se pune in vase pentru gratinat (eu am pus in cele pentru o persoana) si se presara cu cascaval ras. Vom folosi decat jumatate din cantitatea de cascaval.

The obtained paste is put in ceramic pots (I put in the pots for 1 person) and we spread grated pressed cheese. We’ll use only half of the quantity of grated pressed cheese.

Intr-un bol amestecam faina si jumatate din cantitatea de cascaval ras. Adaugam putina apa. Vom obtine un aluat nici prea moale, nici prea tare.

In a bowl we mix flour and half of the quantity of grated pressed cheese. We’ll add some water. In the end we’ll obtain a dough, not to soft, not to hard.

Aluatul se imparte in bucati. Numarul de bucati de coca este dat de numarul de vase de ceramica pe care il avem. Fiecare bucata se intinde pe masa cu putina faina. Apoi se asaza deasupra cascavalului ras din vase.
Vasele se pun in cuptorul preincalzit. Crusta se va coace la temperatura medie. Este gata atunci cand are o culoare aurie placuta.

Dough will be divided. The number of dough pieces is given by ceramic pots’ that we use number . Each piece of dough is stretched on the table with some flour. After that is put on the grated pressed cheese in each ceramic pot. 

The pots will be put in the preheated oven. The crust will be baked at medium temperature. It’s baked when it has  a nice golden color.

Asa am bifat inca o reteta pentru creier. Sunt incantata pentru ca am eliminat prajeala si , in plus, este si foarte bun.

So we made another recipe for brain. I’m glad that I eliminated the frying part and, in addition, it’s so good.

Supa crema de broccoli/ Broccoli cream soup

Zilele acestea nu am avut prea mult timp sa gatesc si nici sa scriu. A fost botezul nepotelului meu scump si apoi m-am pricopsit cu o gripa nesuferita care nu imi da pace nici acum.
Si cum gripa nu da semne ca vrea sa plece, m-am gandit sa o fortez un pic. Am pregatit o delicioasa supa crema de broccoli.


Ingrediente:

– 1 ceapa
– 4 buchete de broccoli
– 3 ardei kapia
– 1 pastarnac
– 1 morcov
– 200 ml suc de rosii
– 2 linguri ulei de masline
– cimbru
– sare

These days I didn’t had so much time to cook or to write. It was my sweet nephew’s baptize and after that I caught a flu which still bothers me.
And the flu doesn’t look like is gonna go away, so I thought it would be a good idea to force it a little bit. I prepared a delicious broccoli cream soup.

Ingredients:

– 1 onion
– 4 pieces of broccoli
– 3 kapia pepper
– 1 parsnip
– 1 carrot
– 200 ml tomato juice
– 2 tablespoons of olive oil
– savory
– salt

Se spala si se curata legumele. Se taie in bucati nici prea mari, nici prea mici.
We wash the vegetables. We cut them in pieces, not too small, not too big.

Punem legumele la fiert intr-o oala. Se pune apa cat sa le acopere, adaugam sarea si cimbrul.
Cand legumele sunt aproape fierte, adaugam uleiul si sucul de rosii. Le mai lasam sa dea cateva clocote si tragem oala deoparte.
Cand supa devine calduta, punem in functiune blenderul si pasam legumele.Vom obtine o supa crema delicioasa.

We put the vegetables into a pot to boil them. We add water just to cover them, we add salt and savory.
When the vegetables are almost boiled, we’ll add the oil and tomato juice. We’ll let them boil just a little bit more and we take the pot aside.
When the soup becomes warm, we’ll take the blender and we smash the vegetables. We’ll obtain a delicious cream soup. 

Supa se poate servi cu iaurt sau smantana, crutoane sau paine sau chiar simpla.
Eu sper ca ma va ajuta sa scap de aceasta gripa!

The soup can be served with yogurt or  sour cream, crutones or bread or even simple. 

I hope that it will help me to get rid of this flu!

Piept de curcan in sos Brie / Turkey breast in Brie sauce

Titlul retetei suna asa de pompos! In realitate este o mancare delicioasa si usor de gatit.
Ati gasit reteta perfecta in cazul in care vreti ceva cu un gust deosebit si care sa se gateasca fara a avea de stat prea mult timp pe langa oala.

Ingrediente:

– 1 kg piept de curcan
– 250 g branza Brie
– 1 kg ciuperci Champignon brune
– ierburi de Provence
– piper mozaic
– foi de dafin
– 50 ml de lapte
– 2 linguri amidon

This recipe’s title sounds so pompous! In reality it’s just a delicious and easy to cook dish. 
You found the perfect recipe if you want something with a remarkable taste and which is cooked without staying too much time near the pot.

Ingredients:

– 1 kg turkey breast
– 250 g Brie cheese
– 1 kg brown Champignon
– Provence herbs
– mosaic pepper
– bay leaves
– 50 ml milk
– 2 tablespoons of cornstarch  

Se taie pieptul de curcan in bucatele potrivite si se pun intr-o oala cu apa, sare si ierburile de Provence.  Oala se pune la fiert.

We cut the turkey breast in medium pieces and we put them into a pot with water, salt and Provence herbs. The pot will be put on the stove.

Se curata, se spala si se taie ciupercile. Ele se pun in oala atunci cand carnea este aproape fiarta.

We peel off, wash and cut the mushrooms. They will be put in the pot when the meat is almost boiled.

Cand carnea si ciupercile sunt fierte se adauga foile de dafin si branza taiata in bucati mari. Nu se curata coaja; aceasta va da un gust deosebit sosului.
Branza se topeste in apa fierbinte. Se adauga amidonul amestecat in prealabil cu laptele. Se amesteca energic pentru ca sosul sa devina omogen.
Sosul cu piept de curcan este gata de servire!

When the meat and mushrooms are boiled, we’ll add the bay leaves and the cheese cut in big slices. We won’t cut the crust; it will give a special taste to our sauce.
The cheese will be melted in the boiled water. We will add the cornstarch mixed with milk in the sauce. We will mix fast because we want to homogenize the sauce.
Our sauce with turkey breast is ready to be served!

Punem piper proaspat rasnit sau boabe si servim cald, alaturi de o bagheta crocanta.


We put fresh grinded pepper or peppercorns and we serve it warm, with a crunchy baguette near.

Tiramisu

Fiind unul dintre deserturile populare m-am gandit ca reteta este arhicunoscuta. Nici macar nu mi-a trecut prin cap ca poate unii doresc sa stie cum se prepara Tiramisu.
Circula multe retete de Tiramisu. Marea majoritate a cunoscutilor mei fac acest desert cu o crema preparata din mascarpone, frisca vegetala si eventual galbenusuri de ou.
Eu am gasit o reteta care se vrea a fi traditionala. Dupa multe cautari si consultari am decis sa v-o prezint pe aceasta care pare „originala”. Daca stiti alta, va rog sa-mi spuneti :).

Ingrediente:

– 500 g mascarpone
– 400 g piscoturi
– 5 oua
– 200 g zahar pudra
– 400 ml cafea espresso
– 50 ml lichior amaretto
– cacao

Being one of the popular desserts I thought that the recipe is well known. It didn’t even crossed my mind that maybe few persons would want to know how to prepare Tiramisu.
There are many recipes of Tiramisu. Many friends of mine prepare this dessert with a cream made with mascarpone, vegetable whipped cream and eventually egg yolks. 
I found a recipe that it’s being said that is traditional. After a lot of research and consultations I decided to present you this one which seems to be the „original”. If you know another one, please let me know :).

Ingredients:

– 500 g mascarpone
– 400 g champagne biscuits
– 5 eggs
– 200 g powdered sugar
– 400 ml espresso coffee
– 50 ml amaretto liqueur
– cocoa 

 Pentru inceput vom prepara espresso. Se va lasa sa se raceasca si ne continuam treaba.

For the beginning we’ll prepare espresso. We’ll leave it to cool off and we continue with other things.

 

Albusurile si galbenusurile se pun separate in doua boluri. Adaugam cate 100 g de zahar pudra in fiecare bol si mixam. Vom obtine o spuma din albusuri si o compozitie cremoasa din galbenusuri.

We will separate the egg whites and the egg yolks in two bowls. We’ll add 100 g powdered sugar in each bowl and we’ll mix. We will obtain a meringue of egg whites and a creamy composition of egg yolks.

Mascarpone se pune intr-un bol mare deoarece trebuie sa tinem cont ca vom adauga si celelalte ingrediente. Compozitia din galbenusuri si zahar se adauga treptat si se mixeaza. Eu am pus cate 3 linguri de compozitie; am repetat de cateva ori.

Mascarpone is put in a big bowl because we have to consider that we’ll add also the other ingredients. The composition of egg yolks and sugar is added gradually and we mix. I put 3 tablespoons of composition; I repeated this operation several times.

Treptat se adauga si spuma din albusuri. Am pus ceva mai multa odata insa nu am folosit decat jumatate din cantitatea din reteta. Daca vi se pare ca este prea moale crema de mascarpone adaugati decat jumatate din cantitatea de spuma.

We’ll add gradually the meringue. I put a little bit more but I used just half of quantity given in recipe. If you will observe that your mascarpone cream is too liquid add just half quantity of meringue.

Pregatiti un vas cu pereti inalti in care puneti folie alimentara.
Amestecati lichiorul amaretto cu espresso. Puneti cate putin espresso pe o farfurie plata si inmuiati piscoturile. Astfel ele nu vor retine prea mult lichid. Asezati piscoturile pe lungime. Adaugati crema si apoi puneti urmatorul rand de piscoturi, de data aceasta pe latime. Tineti cont atunci cand aranjati ca va trebui sa avem crema deasupra si nu piscoturi.

Prepare a recipient with high margins in which you will put plastic film. 
Mix amaretto liqueur with espresso. Put a little quantity of espresso on a plain plate and moist the champagne biscuits. This way they will not retain too much liquid. Put the biscuits arranging them on length. Add cream and after that put the next layer of biscuits, this time arranging them on width. Take in account when you arrange the biscuits that the upper layer has to be cream, not biscuits. 

Dupa ce am pus ultimul strat de crema, aranjam folia alimentara si punem vasul in frigider. Eu l-am lasat pana a doua zi. Am scos usor Tiramisu din vas, am taiat folia si am tras-o incet. Apoi am pudrat-o cu cacao si gata! Un desert delicios!

After we put the last layer of cream, we arrange the plastic film and we put the recipient in the fridge. I left it there until the next day. I took out very gently the Tiramisu, I cut the plastic film and I removed it slowly. I powdered it with cocoa and was ready! A delicious dessert! 

Doresc sa va atentionez asupra unui aspect foarte important. Nu recomand aceasta reteta celor ce au copii mici. Deoarece crema cu ou nu este preparata termic, iar siropul contine alcool, este recomandat sa nu serviti acest desert celor mici.
Am sa incerc si o alta reteta in care ouale sunt mixate cu zaharul la bain-marie. Voi reveni si cu acea reteta.
Pana atunci savurati o bucatica de Tiramisu cu putin alcool 🙂

I want to make you attentive on a very important aspect. I don’t recommend this recipe to the ones who have small children. Because the cream with eggs is not thermal prepared and the syrup contains alcohol, it’s recommended not to serve this dessert to your babies.
I will try also a other recipe in which the eggs are being mixed with sugar at bain-marie. I will come back with that recipe.

Until then enjoy a slice of Tiramisu with some alcohol 🙂

Magret de canard

Neasteptat, in urma cu o saptamana, am gasit intr-un supermarket piept de rata sau magret de canard. Nu orice fel de rata, ci din aceea care a fost ingrasata pentru a face foie gras.
Imi doream de ceva vreme sa gatesc o reteta care mi-a placut enorm.
Am avut ocazia sa o gust intr-un mic restaurant cochet din Amiens, Franta. Cel care mi-a recomandat acel fel de mancare este un om deosebit. El mi-a povestit cate ceva despre gastronomia din acea zona si despre locurile incarcate de istorie pe care le-am vizitat.
Reteta pe care am facut-o are decat cateva ingrediente, insa este deosebita.

Ingrediente:

– 1 piept de rata
– 2 portocale
– 2 linguri de cacao neagra

Unexpectedly, a week ago, I found in a supermarket magret de canard or duck breast. Not any type of duck, a duck that was fatten to make foie gras.
I wished for a while now to cook a recipe that I liked so much. 
I had the ocassion to taste it in a small fancy restaurant in Amiens, France. The man who recommended to me that dish is a wonderful person. He told few things about the region’s gastronomy and about that wonderful and full of history places which is visited.
The recipe cooked by me has only few ingredients, but it’s remarkable.

Ingredients:

– 1 duck breast
– 2 oranges

– 2 tablespoons of black cocoa

Vom folosi sucul celor doua portocale. Acestea se taie si se storc. Este bine sa lasam si pulpa deoarece gustul va fi mult mai bun.

We will use the two oranges for juice. Those will be cut and squeezed. It’s good to let also the pulp because it will have a wonderful flavor.

Pieptul de rata se spala si se pune cu partea cu piele in sus. Se cresteaza oblic intr-un sens. Apoi se va cresta oblic in sens invers, astfel incat sa obtinem taieturi in forma de romb.

Duck’s breast will be washed and put with the part that has skin up. We will cut superficially and obliquely in one direction. Then we’ll cut obliquely in opposite direction, so that we’ll obtain rhombus cuts.

Pieptul se pune intr-o tigaie antiaderenta cu grasimea in jos. Peste 1-2 minute se intoarce. Pieptul se rumeneste astfel timp de 5-6 minute. El trebuie intors periodic pentru a se rumeni uniform.

The breast will be put into a pan with the fat down. After 1-2 minutes we will switch it to the other side. The breast will be parched like this for 5-6 minutes. It has to be turned periodically on both sides to be parched uniformly. 

 Se adauga sucul de portocale. Apoi se ia tigaia deoparte si vom incalzi cuptorul la 190 de grade Celsius. Pieptul va fi transferat (cu grasimea in jos) intr-un recipient cu capac ce va fi pus in cuptor, dar nu inainte de a turna sosul lasat de carne in tigaie in acel recipient. 
Vom lasa pieptul in cuptor 10 minute la 190 de grade Celsius. Il vom intoarce pe cealalta parte o singura data.
Cand carnea este gata o scoatem si o rumenim pe un grill timp de 2-3 minute, pe ambele parti. Sosul lasat de carne se pune intr-o craticioara si se amesteca impreuna cu cele doua linguri de cacao. Craticioara se pune pe aragaz; se amesteca in continuu pana obtinem un sos de cacao, nu foarte gros. 
Acest fel de mancare se poate servi cu piure de cartofi sau mazare.
We will add the orange juice. We will take the pan aside and we’ll preheat the oven at 190 Celsius degrees. The breast will be transferred (will be put with the fat down) into a recipient with lid that will be put in the oven, but not before pouring the sauce left by the meat in the pan in that recipient.
We will leave the breast in the oven for 10 minutes at 190 Celsius degrees. We will turn it on the other side once. 
When the meat is ready we will take it and we’ll fry it on a grill for 2-3 minutes, on both sides. The sauce left by the meat will be put in a pan and mixed with the cocoa. The pan will be put on the stove; we’ll mix continuously until we’ll obtain a cocoa sauce, not very thick.
This dish can be served with smashed potatoes or peas.

Aceasta reteta poate fi o idee buna pentru o cina in doi. Este rapida si foarte gustoasa.
Bon appetit! 🙂

This recipe can be a good idea for a dinner in two. It’s fast and very tasty.

Bon appetit! 🙂

Tort Valentin / Valentine’s Cake

Nu sunt o romantica incurabila. Mai degraba…o fiinta practica.
Sa ma explic. Eu nu am nevoie de o zi pentru a-mi manifesta sentimentele. Nici 14 februarie, nici 24 februarie, Valentine’s sau Dragobete. Poate e doar un prilej in plus.
Eu am sarbatorit timp de 6 ani cu mare fast 14 februarie. Studenta fiind, asociam aceasta zi cu sfarsitul sesiunii de iarna. Nu stiu de ce dar in sesiunea de iarna toate examenele imi pareau un chin, luam note un pic mai mici decat in cea de vara si mi se parea ca dureaza 6 luni.
Acum sarbatoresc amintirea acelor clipe minunate si sunt fericita ca e inca un motiv pentru care sa ne bucuram si sa ne daruim un pic de timp in plus unul altuia.
Eu i-am facut sotului cadoul in avans 🙂 – numai pentru a vi-l arata si voua si a va da o sugestie de cadou pentru cel/cea draga.

Ingrediente pentru blatul 1:

– 5 oua
– 5 linguri de zahar
– 6 linguri de faina
– 10 g praf de copt
– zahar vanilat
– nuci caramelizate

Ingrediente pentru blatul 2:

– 2 oua
– 2 linguri de zahar
– 3 linguri de faina
– 5 g praf de copt
– zahar vanilat
– nuci caramelizate

Nuci caramelizate:

– 4 linguri zahar
– 100 g nuci

Crema:

– 400 ml frisca
– 370 g gem de banane

Pasta de zahar:

– 675 g zahar pudra
– 45 ml apa
– 8 g gelatina granule
– 75 g miere

Decor:

– 2 linguri de miere
– lapte praf cat cuprinde
– colorant alimentar gel

I’m not a romantic person. I’m rather…a practical person.
Let me explain. I don’t need a special day to show my feelings. Not 14th of February or 24th of February, Valentine’s or Dragobete. Maybe it’s just one more reason to celebrate love.
I celebrated Valentine’s Day for 6 years. Being a student at University, I associated this day with winter exams session’s end. I don’t know why but winter session seemed to be the most difficult one because all the exams were awful for me, I took smaller grades than in the summer session and it was just like it took 6 months to pass.
Now I’m celebrating the memory of those great moments and I’m happy because it’s just another reason to be happy and to give to each other a little bit much more time to be together. 
I gave my husband his present in advance 🙂 – Only to show it also to you and to give you a suggestion of a present for the dearest one.

Ingredients for the first sponge cake:

– 5 eggs
– 5 tablespoons of sugar
– 6 tablespoons of flour
– 10 g baking powder
– vanilla
– caramelized walnuts 

Ingredients for the second sponge cake:

– 2 eggs
– 2 tablespoons of sugar
– 3 tablespoons of flour
– 5 g baking powder
– vanilla
– caramelized walnuts 

Caramelized walnuts:

– 4 tablespoons of sugar
– 100 g walnuts

Cream:

– 400 ml whipped cream
– 370 g banana jam

Homemade sugarpaste:

– 675 g powdered sugar
– 45 ml water
– 8 g granules of gelatin 
– 75 g honey

Decorations:


– 2 tablespoons of honey
– powdered milk – how much is needed

– alimentary gel colors

Se curata nucile si se taie.
Pregatim o farfurie intinsa pe care o udam. O vom folosi pentru a pune nucile caramelizate; deoarece este uda acestea nu se vor lipi de ea.
Intr-o craticioara se caramelizeaza zaharul dupa care se adauga nucile. Se pun pe farfurie si se lasa la racit.
Apoi se sfarama.
We shatter the walnuts. We take out the walnuts’ pits and we cut it. 
We’ll prepare a plate that will be wet. We will use it to put the caramelized walnuts on it; because the plate is wet the walnuts will not stick on it.
In a small pan we caramelize the sugar and we’ll add the walnuts. They will be put on the plate and left to cool down. Then we’ll shatter them.

Se pregatesc blaturile. Eu le-am facut separat. Daca va este mai usor, amestecati ingredientele pentru cele doua blaturi. Veti face o singura compozitie.
Blaturile se fac destul de simplu.
Se bat albusurile spuma. Apoi se adauga zahar si se mixeaza. Adaugam galbenusurile, vanilia, praful de copt si nucile caramelizate si mixam. Apoi se adauga faina, se mixeaza si se pune in forma tapetata cu faina.
Fiecare forma se pune separat la copt in cuptorul preincalzit. Blatul se coace la temperatura medie. Stiti deja cum se verifica daca este copt-cu scobitoarea! 🙂
Apoi se lasa la racit.

We’ll prepare the sponge cakes. I made them separately. If it’s easier for you, mix the ingredients for the two sponge cakes. You will make only a composition for sponge cakes.
Sponge cakes are quite easy to bake.
We’ll mix the egg whites. After that we’ll add sugar and we mix. We put the egg yolks, vanilla, baking powder and caramelized walnuts and we mix. Then we’ll add flour, we mix and put the composition in the flour powdered baking form. 
Each baking form will be put individually in the preheated oven.  Sponge cake will be baked at medium temperature. You already know how to verify if your sponge cake is baked – with the toothpick! 🙂
Then you’ll let them cool off.

 

Intre timp pregatim crema. Se mixeaza frisca vegetala dupa care se adauga gemul de banane. Eu nu am mai adaugat zahar deoarece am considerat ca este suficient. Va rezulta o crema parfumata si fina.

Meanwhile we’ll prepare the cream for filling. We mix the vegetable whipping cream and we’ll add banana jam. I didn’t put sugar in addition because I considered that it has in off. It will result a perfumed and fine cream. 

Blaturile se taie si se insiropeaza cu sirop caramel (facut din 2 linguri de zahar caramelizat si 250 ml de apa). Se pune crema atat in interior cat si pe exterior, pentru a pastra pasta de zahar moale.
Eu am preferat sa le fixez inainte de a fi imbracate in pasta de zahar. In mod normal se fixeaza dupa ce au fost imbracate individual.
Se face pasta de zahar. Eu am folosit atat reteta cat si modul de lucru de aici.

Decoratiile se realizeaza din pasta de lapte praf-care se comporta ca un aluat. Eu am taiat inimioarele cu o forma de fursecuri.

Sponge cakes are cut and wet with caramel syrup (made of 2 tabblespoons of caramelized sugar and 250 ml water). We’ll fill the cake with cream and we will cover it also in outside with a layer of cream. 
, to keep the sugar paste soft.
I preferred to fix the sponge cakes before covering with sugar paste. Normally they are fixed after they are covered individually.
We’ll prepare homemade sugar paste. I used the recipe and the method of working with sugar paste  from here.
Decoration are made of powdered milk paste – which is quite like a dough. I cut the hearts with cutters for biscuits.

Daca doriti informatii suplimentare sau orice sfat cu privire la acest tort, va rog sa imi spuneti. Voi fi incantata sa raspund intrebarilor voastre!
Va doresc multa fericire si clipe minunate, pline de iubire!

If you need more details or any advice concerning this cake, please let me know. I will be glad to answer to your questions!

I wish you happiness and wonderful moments, full of love! 

Placinta cu spanac / Spinach pie

Nu stiu cat va mai dura iarna. Imi doresc sa dureze cat mai putin. Eu iubesc mult soarele, vara, verdeata.
Sunt nascuta primavara, in aprilie. Probabil din aceasta cauza tanjesc dupa caldura, verdeata si flori.
Iubesc serile de mai cu parfumul lor de tei si salcam. Ador iarba verde si florile viu colorate. Nu-i de mirare ca atata gri ma sufoca!
Simt nevoia sa aduc primavara macar in bucatarie si in casa. Zambilele, brandusele si lalelele trebuie sa fie prezente mereu in casa noastra la sfarsitul iernii; astfel imi aduc aminte ca mai am putin de suportat! In bucataria mea e musai sa am salata verde si spanac, ridichi de luna si ceapa verde. Nici saptamana aceasta nu face exceptie; am facut o placinta cu spanac pe care vreau sa v-o arat si voua. Poate va inspira!

Ingrediente blat:

– 10 g drojdie
– 600 g faina (si 100 g pentru pus pe masa)
– 50 g unt
– 300 ml lapte cald
– 100 g cascaval
– 1 ou pentru uns
– susan

Ingrediente umplutura:

– 400 g piure de spanac
– 2 catei de usturoi
– 2 oua
– 100 g cascaval
– sare


I don’t know how much time this winter will last . I wish it will last just a little bit time. I love so much the sun, summer and the greenery. 
I was born in spring, in April. Maybe that’s why I crave for everything that means spring. 
I love May nights with their linden and acacia flowers scent. I love green grass and colorful flowers. That’s no wonder why so much gray chokes me!
I need to bring spring in my kitchen and in my house. Hyacinths , crocus and tulips must always be present in our house in winter’s end; that’s how I remember that I have so little time to bare! I my kitchen it’s a must to have romaine salad and spinach, radishes and green onion. This week makes no exception; I baked spinach pie and I want to show it to you. Maybe it will inspire you!


Ingredients for dough:

– 10 g yeast
– 600 g flour (and 100 g to put on the table)
-50 g butter
– 300 ml warm milk
– 100 g pressed cheese
– 1 egg to put it on the pie
– sesame

Ingredients for filling:

– 400 g mashed spinach
– 2 garlic cloves
– 2 eggs
– 100 g pressed cheese
– salt

Puneti laptele cald, drojdia, untul si cascavalul razuit intr-un bol. Amestecati bine si apoi adaugati jumatate din cantitatea de faina. Amestecati pana cand compozitia devine omogena. Puneti un prosop peste bol si lasati compozitia la dospit 20-30 de minute, intr-un loc suficient de cald.

Put warm milk, yeast, butter and grated pressed cheese into a bowl. Mix well with a spoon and add half of flour’s quantity. Mix until you’ll obtain a homogeneous composition. Cover the bowl with a napkin and let the composition to yeast 20-30 minutes, in a warm place.

Cand compozitia este dospita se adauga restul de faina si se framanta 5-6 minute. Se imprastie faina pe masa si se pune coca. Aceasta se va imparti in doua bucati egale.

When the composition finished yeasting we’ll add the rest of the flour and we’ll knead for 5-6 minutes. We will spread flour on the table and we’ll put the dough. We will divide it in two equal pieces.

Prima bucata se intinde pe masa si apoi se pune intr-o forma de copt. Se decupeaza in forma tavii.

The first piece will be stretched on the table and after that we will put it in a baking form. We will cut up the dough to obtain tray’s shape.

Se pun toate ingredientele pentru umplutura intr-un castron si se amesteca. Usturoiul si cascavalul se vor razui pe razatoarea mica.
Compozitia obtinuta se pune peste aluat si se niveleaza.

We’ll put all the ingredients for the filling into a bowl and we mix them with a spoon. Garlic cloves and pressed cheese will have to be grated on the small grater.
The obtained composition will be put on the dough and will be equalized.

Se intinde a doua bucata de coca si apoi se pune in tava. Se decupeaza dupa forma tavii. Resturile de coca se pot folosi pentru decorare. 🙂
Apoi placinta este unsa cu ou batut si se adauga susan (eu am avut negru).
Se baga in cuptorul preincalzit. Placinta se coace la temperatura medie cca 35-40 de minute (in functie de cuptor).

The second piece of dough is stretched on the table and after that was put in the tray. We will cut it in order to have tray’s shape. The rests of dough can be used to decorate the pie. 🙂
With a brush we’ll spread an beaten egg on the pie and we add sesame (I had black sesame). 
We’ll put in the preheated oven. The pie will be baked at medium temperature for 35-40 minutes (depends on  what kind of oven you have).

Asa ca am facut placinta cu spanac. In plus, am si cateva floricele dragute pe ea :))!

So I made spinach pie. And more, I even have few nice flowers on it :))!

Inca astept primavara…
Still waiting for the spring…