Prajitura cu cirese / Cherry sponge cake

Zilele acestea sunt plecata intr-o minivacanta la munte.
Si pentru ca am acces la internet, am decis sa va fac o surpriza si sa postez o reteta simpla, simpla de prajitura cu cirese.
Aceasta reteta va face parte din retetele prezentate de catre Antonina in cadrul „Provocarii lunii iunie” pe blogul ei Dulcegarii Culinare. Ingredientele acestei luni sunt ciresele si menta. Eu am ales decat ciresele.

Ingrediente:

– 6 oua
– 6 linguri de zahar
– 8 linguri de faina
– 50 g unt
– 10 g praf de copt
– vanilie Bourbon
– cirese
– putina faina pentru cirese

These days I’m in a miniholiday, in the mountains.
And because I have access to the internet I decided to make you a surprise and post a simple
cake recipe  with cherries.

This recipe will be part of the recipes presented by Antonina in the Challenge of June” on her blog Dulcegarii Culinare. The ingredients for this month are cherries and mint. I chose only cherries.

Ingredients:

6 eggs
6 tablespoons of sugar
– 8 tablespoons of flour
– 50 g butter

– 10 g baking powder
Bourbon Vanilla
cherries
– some flour for cherries
 

Separam albusurile si mixam la viteza mare. Adaugam apoi zaharul dupa care mixam in continuare pana obtinem o spuma tare, gen bezea. 

Separate egg whites and mix at high speed. Add the sugar and continue mixing until you’ll get a hard foam, like the meringue.

Adaugam vanilia si praful de copt dupa care mixam. Culoarea se va schimba putin insa va asigur ca gustul este extraordinar. 

Add the vanilla and baking powder and then mix. The color will change a bit but  the taste is great for sure.

Galbenusurile se amesteca impreuna cu cele 50 g de unt (la temperatura camerei) dupa care se adauga peste spuma de albusuri. 

Mix egg yolks with the 50 g of butter (at room’s temperature) and then add over the meringue.

Adaugam faina si mixam la viteza mica. Apoi treptat vom creste viteza de mixare. Se obtine o coca destul de cremoasa.

Add flour and mix at low speed. Then  gradually increase the speed of mixing. You‘ll get a creamy dough. 

Samburii cireselor se vor scoate.  
Cherries‘ pits will be removed. 

Inainte de a fi puse in coca, ciresele trebuie date prin faina. Astfel ne vom asigura ca nu toate ciresele se vor duce la fundul tavii. 

Before being placed in the dough, cherries must be rolled through some flour . Thus we will ensure that not all cherries will go to the  tray‘s bottom. 

Se pune coca in tava pudrata cu faina. Apoi se adauga ciresele. 
Prajitura este coapta atunci cand partea superioara a prajiturii este frumos rumenita. De asemenea recomand sa incercati si cu o scobitoare.

Dough will be put in the flour powdered tray.  Then add the cherries.
Cake is baked when the top is nicely browned. Is also advisable to try it with a toothpick.


Este o prajitura usoara, de vara. Sper sa va placa la fel de mult cat le-a placut si celor pentru care am facut-o! 

It is an easy summer cake. I hope you’ll enjoy it as much as  those for which I baked it liked!

Inghetata de cafea – 1 year of blogging! / Coffee ice cream – 1 an de blogging!

Nici nu-mi vine sa cred ca a trecut un an de cand scriu acest blog! A fost un an frumos, plin de surprize pentru mine, in care mi-am facut multi prieteni. Ma simt apreciata de voi, cititorii mei, motiv pentru care tin sa va multumesc pentru ca-mi sunteti alaturi!
Cum puteam sa sarbatoresc mai frumos decat cu o noua reteta?! Si nu orice fel de reteta ci una de inghetata de cafea. Ca sursa de inspiratie am folosit reteta de inghetata de cafea din Cartea regala de bucate.
Am facut unele modificari insa reteta de baza e cea din carte.

Ingrediente:

– 4 galbenusuri
– 150 g zahar
– 150 ml cafea expresso
– 300 ml smantana dulce pentru frisca
– 100 ml lapte integral

No, I cant believe a year has passed since I write this blog! It was a beautiful year, full of surprises for me, while I made many friends. I feel appreciated by you, my readers, which is why I want to thank you for you because you are with me!

How could I celebrate more beautiful than with a new recipe? And not just any recipe but a coffee ice cream recipe. As inspiration I used the coffee ice cream recipe from  Royal book of recipes.

I made some changes but the basic recipe is the one from the book.

 Ingredients:

– 4 egg yolks
– 150 g sugar
– 150 ml espresso coffee
– 300 ml sweet cream (for whipped cream)
– 100 ml whole milk

Preparam cafeaua expresso. Eu am facut-o foarte tare si am lasat cafeaua sa infuzeze cateva minute bune dupa preparare. Am lasat-o sa se raceasca si intre timp am urmat celelalte etape ale prepararii inghetatei.  


We’ll prepare the espresso coffee. I made it very strong and I left the coffee to infuse for few minutes after I prepared it. I left it to cool off and meanwhile I followed the other steps for preparing the ice cream. 


Intr-un bol cu pereti inalti punem galbenusurile si zaharul. Mixam la viteza mare pana cand compozitia se deschide la culoare. 
Put the egg yolks and sugar in a bowl high walls. Mix at high speed until the composition will have a lighter color.

Intr-o craticioara se pune laptele si smantana dulce. Craticioara se pune la incalzit. Cand compozitia ajunge aproape de punctul de fierbere, se ia craticioara de pe foc. Continutul se pune peste galbenusuri amestecand in continuu. 

  Put milk and sweet cream in a pan. The pan will be put on the stove. When the composition reaches almost to boiling point, remove the pan from the stove. The content will placed over the egg yolks stirring constantly.

 Dupa ce compozitia s-a omogenizat, bolul (metalic sau termorezistent) se pune deasupra unei oale cu apa ce fierbe (bain marie). Se amesteca in continuu. Dupa cateva minute compozitia se va ingrosa cam ca si o budinca. Este momentul in care bolul se ia de pe oala cu apa clocotita si se adauga cafeaua, omogenizand compozitia.

After the composition was homogenized, the bowl (metal or heat resistant) is placed over a pot of boiling water (bain marie). Stir continuously. After a few minutes the composition will thicken a bit like a pudding. Now the bowl will taken away from the pot with boiling water and we’ll add coffee, homogenizing the composition.

 Compozitia se raceste cu ajutorul unui vas plin cu apa si cuburi de gheata. Apoi se baga in frigider. Astfel, va avea o temperatura scazuta (undeva in jur de 4-5 grade).

The composition is cooled in a pot filled with water and ice cubes. Then it will be put in refrigerator. The composition will have a low temperature (somewhere around 4-5 Celsius degrees).

Apoi compozitia se pune in vasul masinii de inghetata. Dupa ce masina de inghetata si-a facut treaba, inghetata se mai pune in congelator cel putin 30 de minute inainte de a fi servita. 
Daca nu aveti masina de facut inghetata, puneti compozitia intr-un recipient acoperit si puneti-l in congelator. Scoateti castronul si mixati compozitia la 1 ora pana cand aceasta se congeleaza. Astfel inghetata nu va avea ace de gheata.  


Then put the composition in the dish of the ice cream machine. After the ice cream machine has done its job, put the ice cream in the freezer at least 30 minutes before serving.
If you do not have ice cream machine, put the composition in a covered dish and place it in the freezer. Remove bowl from the freezer and mix composition at 1 hour until it freezes. Therefore the ice cream will not have ice needles in it. 

Serviti inghetata decorata frumos cu boabe de cafea. Un deliciu!

Serve ice cream decorated with coffee beans. A true delight!


Gem de capsuni si rubarba / Strawberries and rhubarb jam

Pe ultima suta de metri m-am gandit sa fac si eu gem de capsuni. Si cum am gasit si rubarba la un super pret, am zis sa le combin pentru ca le sta bine impreuna.
Capsunile au fost extraordinare. Mi le-a cumparat o prietena de undeva de la tara. Desi erau micute, au fost aromate si foarte dulci. Aveau gustul mai mult de fragute. Asa ca gemul a iesit de vis!

Ingrediente:

– 3 kg capsuni
– 1.2 kg rubarba
– 1.2 kg zahar

In the last minute I thought it was a good idea to do some strawberry jam. And as I found the rhubarb at a super price, I said to myself that it would be nice to combine them because they look so good together.
Strawberries have been extraordinary. A friend of mine bought them from somewhere in the countryside. Although they were small, were very sweet and flavorful. They tasted more like the woodland strawberries. So the jam is like a wonderful dream!

 Ingredients:
3 kg strawberries
1.2 kg rhubarb
1.2 kg of sugar

Am curatat capsunile de codite si le-am spalat cu multa apa. Apoi am curatat si rubarba si am taiat-o in bucatele potrivite.
Capsunile le-am pus intr-un bol mare si am adaugat 1 kg de zahar. Intr-un alt castron am pus rubarba pe care am acoperit-o cu 200 g de zahar. Le-am lasat asa cu zaharul pe ele cam o ora.


I chose the strawberries I washed them with plenty of water. Then I peeled the rhubarb and I cut it into medium pieces.
I put strawberries in a large bowl and I added 1 kg of sugar. In another bowl I put the rhubarb and I covered it with 200 grams of sugar. I left them with sugar on them for about an hour.

Dupa ce capsunile si rubarba au format impreuna cu zaharul sirop, le punem impreuna intr-un vas in care vom fierbe gemul.  
After the strawberries and rhubarb formed syrup with the sugar, put them together in a dish that in which we’ll boil the jam.

 Vasul se pune la foc mic. Dupa un timp gemul va incepe sa fiarba si sa formeze spuma. Aceasta spuma se scoate cu ajutorul unei spumiere sau a unei linguri intr-un castronas. 
Intre timp pregatim borcanele. Le spalam si le lasam la uscat. Gemul se pune numai in borcane curate si uscate.   

Place the dish on the stove and boil at low heat. After a while the jam starts to boil and to form foam. This foam will be taken out with a spoon in a bowl.
Meanwhile, prepare the jars. Wash them and let them dry. Jam will be put only in clean and dry jars.
 

Cam dupa o ora si jumatate, gemul meu a scazut suficient de mult si s-a fiert. Asa ca am stins focul si l-am lasat un pic sa se racoreasca.  
After an hour and a half, my jam was low enough and it was boiled. So I stopped the fire and I left the jam to  cool off. 

  
Am pus gemul in borcane dupa care le-am sterilizat in cuptor timp de 20 de minute, la foc mic.  
I put the jam in jars and after they were sterilized in the oven for 20 minutes at low heat. 


Gemul este minunat. E parfumat, dulce-acrisor, numai bun de intins pe o felie de paine prajita dimineata. 
Jam is awesome. It is flavored, sweet and sour, just perfect to put on a slice of toast in the morning.

 

Ciorba de stevie si leurda/Patience dock and wild garlic soup

Desi sunt la dieta de vreo doua saptamani nu inseamna ca nu am retete pe care inca nu vi le-am impartasit! Cea de azi este una dintre ele.
Dieta mea este destul de lunga dar promit sa tin pasul cu retete interesante chiar daca unele sunt fara multe calorii.
Iata de ce avem nevoie ca sa preparam o ciorba buna de stevie si leurda:

– 500 g leurda
– 20 frunze de stevie
– 2 cepe
– 3 linguri de ulei
– 1 pastarnac mare
– 200 ml bulion
– 150 g orez
– 2 oua
– 250 g iaurt
– patrunjel

Although I’m on a diet for a couple of weeks  doesn’t mean that I don’t have recipes to share! Today’s  recipe is one of them.
My diet is quite long but I promise to keep up with interesting recipes, although some are without many calories.
That’s what we need to prepare a good soup with wild garlic and patience dock:

– 500 g wild garlic
– 20 leaf patience dock

– 2 onions
– 3 tablespoons of oil
– 1 large parsnip

– 200 ml tomatoes juice
– 150 g rice
– 2 eggs
– 250 g yogurt
– parsley

Ceapa si pastarnacul se curata si se taie in bucatele mici.
Peel onion and parsnips and cut into small pieces.

 Frunzele de stevie si leurda se spala si ele si se taie in bucati potrivite. 
Patience dock and wild garlic leaves will be also washed and cut in medium pieces.

Uleiul se pune intr-o oala si se lasa sa se incinga putin pe foc. Apoi se adauga ceapa si pastarnacul. Se calesc putin dupa care adaugam stevia si leurda. Se calesc in continuare, amestecand usor. Apoi se adauga apa si se lasa la fiert.  
The oil is put into a pot and left it to heat up a little on the stove. Then add onions and parsnips. They will be tempered. After that add the patience dock and wild garlic. Temper them, stirring gently. Then add water and let them boil.

Orezul se spala si se lasa la inmuiat 10 minute. Cand verdeturile au inceput sa fiarba, adaugati orezul si putina sare. 
In momentul in care orezul s-a fiert se adauga bulionul si se mai da in clocot 5 minute. 
Dupa ce s-a fiert ciorba stingem focul iar dupa 2-3 minute adaugam ouale batute impreuna cu iaurtul. 

Wash the rice and leave it to soak for 10 minutes. When the herbs begin to boil, add the rice and salt.
When the rice is cooked add the tomato juice and boil for another 5 minutes.
 

After the soup has boiled we take the pot aside and after 2-3 minutes we’ll add the beaten eggs with yogurt. 

Serviti ciorba calduta sau rece, cu putin patrunjel deasupra si daca doriti, cu putin otet. 
Pofta buna!

Serve the soup warm or cold with a little parsley on top and if desired, with some vinegar.
Good appetite!

 

Prajitura cu lamaie si migdale / Lemon and almonds cake

Iata ca a venit si vara. Cat am asteptat-o! In sfarsit ma pot bucura de caldura, de soare si de tot ceea ce-mi place in natura.
OK, recunosc faptul ca tare greu imi mai vine sa deschid cuptorul zilele acestea…Si nu din cauza ca e cald ci pentru ca prefer sa ma plimb, sa simt mirosul salcamilor si sa vad trandafirii si bujorii in floare.
De Sf. Constantin si Elena, fiind sarbatorita, m-am gandit insa ca este cazul sa ii delectez pe colegii mei cu o prajitura cu lamaie si migdale. Am facut si tiramisu (pe post de tort) si briose cu merisoare si ciocolata neagra (am sa revin cu reteta atunci cand le voi face din nou).

Ingrediente blat:

– 10 oua
– 10 linguri de zahar
– 10 linguri de faina
– 100 g migdale macinate
– 3 linguri de iaurt
– 10 g praf de copt
– vanilie
– coaja de la o lamaie

Ingrediente crema:

– 6 oua
– sucul de la o lamaie si jumatate
– 6 linguri de zahar
– 2 linguri de amidon
– 100 g unt
– coaja unei jumatati de lamaie

So the summer finally came. How I expected it! Finally I can enjoy the warmth of the sun and everything I like in nature.
OK, I admit that comes hard for me to open the oven these days And not because it is hot but I prefer to walk, to smell the roses and acacia and see peonies in bloom.
For St. Constantine and Elena day, on 21th of May, being celebrated, I thought that it’s time to feast with my colleagues with a lemon and almond cake. I made also tiramisu (as a birthday cake) and chocolate muffins with cranberry and black chocolate (I‘ll come back with the recipe when I’ll bake them again).

 Ingredients for sponge cake:

– 10 eggs
– 10 tablespoons sugar
– 10 tablespoons flour
– 100 g ground almonds

– 3 tablespoons yogurt
– 10 g baking powder
– vanilla
– peel of a lemon


Ingredients for cream:

– 6 eggs
– juice of half a lemon
– 6 tablespoons sugar
– 2 tablespoons of starch
– 100 g butter

– peel of half a lemon

Se spala bine cu un burete si razuieste coaja de lamaie.
Wash the lemon thoroughly with a sponge and grate the peel. 

Am separat albusurile si le-am pus intr-un bol cu pereti inalti. Se mixeaza pana cand obtinem o spuma. Apoi adaugam zaharul si mixam in continuare pana cand obtinem o spuma densa.

We separate egg whites and put them in a bowl with high walls. We’ll mix until we get a foam. Then add the sugar and continue mixing until you get a dense meringue.

 Adaugam vanilia si coaja de lamaie si mixam in continuare.

We’ll add lemon peel and vanilla and we’ll continue mixing.

 
 Amestecam galbenusurile cu iaurtul dupa care compozitia obtinuta se pune peste spuma din albusuri si se mixeaza.
 Egg yolks will be mixed with yogurt and the obtained composition will be put after that over the meringue and mixed together. 



Adaugam migdalele, faina si  praful de copt si mixam in continuare.
We’ ll add almonds, flour and baking powder and we’ ll continue mixing.

Compozitia obtinuta se pune intr-o tava tapetata cu hartie de copt. Tava se pune in cuptorul preincalzit. Blatul se va coace la temperatura medie. Acesta este copt atunci cand partea superioara devine aurie.
The obtained composition is put into a baking paper lined tray. Place the tray in  the preheated oven. The dough will bake at medium temperature. It is baked when the top is golden.

Preparam apoi crema. Intr-o craticioara se pun ouale, sucul de lamaie, coaja de lamaie si zaharul. Se amesteca energic dupa care craticioara se va pune la foc. Se amesteca in continuu.
Dupa 5-6 minute trageti craticioara de pe foc si adaugati amidonul omogenizat cu 2 lingurite de apa. Amestecati in continuu. Apoi puneti-o inapoi pe foc si amestecati pana cand crema incepe sa se ingroase.
Crema se lasa 4-5 minute la racorit dupa care adaugam untul si amestecam bine pentru a omogeniza

Then prepare the cream. In a saucepan put the eggs, lemon juice, lemon peel and sugar. Mix vigorously and then put the pan on the stove. Stir continuously.
After 5-6 minutes take the pan aside and add cornstarch stirred with 2 tablespoons of water. Stir continuously. Then put it back on stove and stir until cream begins to thicken.
Let the cream  to cool off for 4-5 minutes then add the butter and mix well to blend.



 Blatul se taie in doua si se umple cu crema preparata. 
Se lasa cateva ore la frigider dupa care se pudreaza si se taie in bucatele. 

The dough was cut in two and filled with the prepared cream.
Leave for a few hours in the fridge and after that is powdered with sugar and cut into small pieces.

 

A fost o prajitura parfumata si foarte racoritoare. E foarte potrivita pentru aceasta perioada!  
The cake was a so perfumed and very refreshing. It is very appropriate for this time!