Tomate galbene umplute/Stuffed yellow tomatoes

Probabil ca va intrebati pe unde umblu. Stiu, sunt destul de ocupata in aceasta perioada si nu am apucat sa postez atat de multe retete cate as fi vrut.
Azi este o zi speciala. Am atins pragul de 100 de membri care urmaresc blogul, pe Google. Ultimul membru venit, cel cu numarul 100, este Ioana. Lor li se mai adauga cei ce ma urmaresc de pe Networked Blogs, Facebook si Foodbuzz.
Va multumesc tuturor pentru ca imi apreciati munca! Am sa ma straduiesc sa nu va dezamagesc.
Probably you’re wondering where I am. I know, I’m quite busy at this time and I didn’t managed to post so many recipes as I wanted.
Today is a special day. We reached 100 members who follow the blog, on Google. Last member that came at number 100, is Ioana. To them I’ll add the ones that  follow me on Networked Blogs, Facebook and Foodbuzz. 
Thank you all because you appreciate my work! I’ll try not to disappoint you.

Azi am sa va povestesc putin despre o reteta extrem de simpla si tare gustoasa. Si cum este sezonul tomatelor m-am gandit ca probabil vreti si voi sa gatiti rosii/tomate umplute.
Iata ce am folosit:
– 10-12 tomate
– 500 g carne tocata amestec (vita si porc)
-2 oua
-cimbru
-frunze de busuioc
-sare
-piper
Today I’ll tell you a little about a very simple and very tasty recipe. Because it’s tomatoes’ season I thought you probably want to cook stuffed tomatoes
Here’s what I used:
– 10 to 12 tomatoes
– 500 g minced meat mixture (beef and pork)
-2 eggs
-thyme
-basil leaves
-salt
-pepper

Am primit de la prietena mea Simona niste tomate extraordinare. Sunt perfecte pentru umplut deoarece sunt carnoase insa miezul este destul de mic si nu trebuie scobite mult. 

Veti mai auzi de minunata recolta a Simonei de anul acesta, chiar foarte curand!
I received from my friend Simona some great tomatoes. They are perfect for stuffing because they are flashy but the core is quite small and I didn’t hollow so much.
You’ll hear more about Simona’s the wonderful harvest from this year, very soon!

Spalam bine rosiile, le taiem un capacel si scobim cu ajutorul unei lingurite. 
We’ll wash the tomatoes, we’ll cut them a little cap and we’ll hollow with a teaspoon.

Dupa ce am terminat de pregatit rosiile, ne apucam sa pregatim umplutura.
Carnea tocata se pune intr-o tigaie. Nu adaugati ulei deoarece carnea va lasa propriul suc si putina grasime.
After we finished preparing the tomatoes, we’ll prepare the filling.
Minced meat will be placed in a pan. Do not add oil as the meat will leave its own juice and fat.

Adaugam cimbrul, frunzele de busuioc tocate si sarea. Amestecam compozitia si punem tigaia pe foc. Temperatura nu trebuie sa fie mare; vom fixa intensitatea flacarii la minim. Amestecam incet compozitia timp de 5-10 minute dupa care luam tigaia de pe foc.
Add thyme, chopped basil leaves and salt. Mix composition and put the pan on the stove. Temperature mustn’t be very high; we set the flame at minimum. Mix gently  the composition for 5-10 minutes  and after take the pan off the stove.

Compozitia se lasa la racit timp de 15 minute. Apoi adaugam cele doua oua si omogenizam. In sfarsit ne putem apuca sa umplem rosiile!
The composition will be left to cool off for 15 minutes. Then add two eggs and blend. Finally we get to fill the tomatoes!

Rosiile umplute se asaza frumos intr-un vas termorezistent. Daca doriti puneti si capacelele pe care le-am decupat mai devreme.
Se adauga apa pana la jumatatea vasului si se acopera cu un capac. Apoi punem vasul in cuptor si lasam rosiile umplute sa fiarba la foc mic o ora si jumatate (sau mai putin-in functie de cuptor).
Stuffed tomatoes will be arranged nicely in a baking dish. If you want you can put  the caps that we cut earlier on.
Add water to half of the dish and cover with a lid. Then put the dish in the oven and let the stuffed tomatoes to boil  over low heat for an hour and a half (or less, depending on oven).

Cand sunt gata fie preparati un sos usor de rosii, ceapa si busuioc sau le serviti cu un pic de smantana, asa cum am facut si noi.
When our stuffed tomatoes are ready, prepare a light sauce with tomato, onion and basil or serve them with a little sour cream, as we did.

Daca va plac rosiile umplute, cele clasice cu orez, puteti sa modificati putin reteta. Insa nu renuntati la cimbru si busuioc-dau un gust atat de bun! 
Pofta buna!
If you like the traditional stuffed tomatoes with rice, you can change the recipe a bit. But do not give up the thyme and basil, they give such a good taste!

Castraveciori la borcan – reteta bunicii mele/Pickled cucumbers – my grandma’s recipe

De cativa ani bunicii mei s-au apucat serios de treaba si pun muraturi pentru toata familia. A nu se intelege ca noi, restul, nu punem. Au o mica gradina si pe masura ce se fac legumele tot pun conserve.
Sotul meu este innebunit dupa castraveciorii murati ai bunicii. Si ca sa fiu sigura ca o sa tin reteta in familie (desi nu stiu de unde o are bunica) m-am gandit sa fac teste. Cum de prima testare au trecut, cred ca e cazul sa va povestesc si voua cum se fac.

Si ca sa va fie mai usor, am sa va dau “reteta” pentru un borcan de 800 ml:
– castraveciori (cati or intra acolo)
– 1 lingurita de sare pentru muraturi
– 2 lingurite de zahar
– 50 ml de otet de vin alb
– boabe de piper
– boabe de mustar
– foi de dafin
– marar uscat
For several years my grandparents have seriously started  to make pickles for the whole family. Do not understand that the rest of us don’t. They have a small garden and as the vegetables appear they start to can them.
My husband is crazy about my grandma’s pickled  cucumbers. And to be sure that I will keep this family recipe (although I do not know which is the provenience) I thought I should test it. How the first test passed, I think I should tell you how they can be prepared.
And it will be easier for you if I’ll give you the “recipe” for a jar of 800 ml:
– baby cucumbers (as many as you can put in the jar)
– 1 teaspoon of salt for pickles
– 2 teaspoons of sugar
– 50 ml of white wine vinegar
– pepper grains
– mustard grains
– bay leaves
– dried dill

Spalam bine castravetii si le taiem coditele daca e cazul.
We will wash the cucumbers very well and we will cut the stalks if it’s necessary.

Ne alegem borcanele (eu nu am avut de 800 ml dar am calculat cu grija proportiile), le spalam si punem piperul, mustarul, foile de dafin si mararul. Apoi incepem sa aranjam castraveciorii.
We choose the jars (I didn’t had 800 ml jars but I carefully calculated the proportions), we’ll wash them and put the pepper, the mustard,the bay leaves and dill. Then we’ll begin to arrange the cucumbers.

Am pus si cateva felii de morcovi, pentru decor. Bunica nu pune dar eu am considerat ca arata bine si nu se schimba deloc gustul.
I put some sliced ​​carrots for decoration. Grandma doesn’t but I think that they look good and the taste doesn’t change at all.

Dupa ce am terminat de aranjat castravetii si feliile de morcov am pus sarea, otetul si am completat cu apa rece.
After we finished arranging the slices of carrot and the cucumbers, I put salt, vinegar and I filled the rest of the jar with cold water.

Dupa indicatiile pretioase ale bunicii, am invelit borcanele intr-o hartie “numa buna” din teza de doctorat a sotului (varianta initiala de lucru) si le-am pus intr-o cratita mare de inox.
Am pus apa (cratita nu era chiar plina) si am pus borcanele sa se sterilizeze timp de 10-15 minute cu ochii pe ceas (dupa ce apa a inceput sa fiarba).
Borcanele se lasa sa se raceasca pana a doua zi dupa care se pun in camara, la depozitare.
Cred ca au sa va placa tare mult castraveciorii bunicii!
After the grandmother’s precious instructions, I wrapped the jars in a paper “only good” from my husband’s doctoral thesis (initial working version) and put them in a large saucepan of stainless steel.
I put water (pot was not full) and I put it on the stove to sterilize the jars for 10-15 minutes, watching the clock (after water began to boil).
Leave the jars to cool until the next day and after they will be put in a cool place, for storage.
I think you’ll like my grandma’s pickles very much!
 

Tarta cu pere si ciocolata/Pears and chocolate tart

Sunt ultimele zile din concediul de vara aceasta. Au trecut atat de repede cele doua saptamani! Si cand ma gandesc la faptul ca nu am reusit sa plecam decat 3 zile la Sibiu (din mai multe motive) ma apuca brusc supararea.
Un singur lucru ma mai consoleaza. Faptul ca am revazut o parte dintre prietenii pe care-i intalnim mai rar.
Si cu o astfel de ocazie am pregatit un desert delicios: tarta cu pere si ciocolata. E prima oara cand fac dar cu siguranta se repeta!
Scrieti in caietelul cu retete de ce aveti nevoie.

Pentru aluat:
– 150 g unt moale
– 2 oua
– 3 linguri de zahar
– 2 linguri de smantana
– 450 g faina
– 5 g praf de copt (1/2 pliculet)
– vanilie

Pentru umplutura:
– pere
– 300 g ciocolata
– 50 g unt
– 2 linguri de smantana
– 2 oua
These are the last days of this year’s summer annual leave. These two weeks passed so fast! And when I think that we couldn’t leave the town more than the 3 days spent in Sibiu (for several reasons) I feel sad.
But one thing comforts me. The fact that we met again some of our friends that we get to meet so rarely. And for such an occasion I prepared a delicious dessert: pears and chocolate tart. It’s the first time when I bake it but I will repeat it for sure!
Write in your little notebook what you need to bake this tart.
For dough:
– 150 g soft butter
– 2 eggs
– 3 tablespoons sugar
– 2 tablespoons sour cream
– 450 g flour
– 5 g baking powder (1/2 sachet)
– vanilla
For filling:
– pears
– 300 g chocolate
– 50 g soft butter
– 2 tablespoons sour cream
– 2 eggs

Cum facem aluatul? Foarte simplu. Amestecam ouale, untul, smantana, praful de copt si vanilia. Apoi adaugam treptat faina. Dupa ce faina este incorporata am obtinut un aluat elastic. Poate ca vi se pare un pic prea lipicios. Nu va faceti griji – asa trebuie sa fie.
How we prepare the dough? Very simple. We’ll mix the eggs, butter, sour cream, baking powder and vanilla. Then we’ll add the flour gradually. After the flour is incorporated we got an elastic dough. Maybe the dough seems a little bit too sticky. Don’t worry – it should be like this.

Coca se inveleste cu folie alimentara si se pune in frigider timp de 20 de minute.
The dough will be wrapped in alimentary plastic and it will be put in the fridge for 20 minutes. 

Intre timp o sa curatam perele de coaja si de cotor dupa care se taie in bucatele. 
Meanwhile we’ll peel off the pears and we’ll cut the stubs. Then we’ll cut the pears in small pieces.

Scoatem aluatul din frigider si-l intindem pe masa, nu inainte de a o pudra cu putina faina. Foaia obtinuta se pune in forma de tarta si se decupeaza. Se inteapa din loc in loc cu furculita dupa care asezam perele.
We’ll take the dough out of the fridge and we’ll stretch it on the table, but not before spreading some flour on it. The sheet of dough that we obtained will be put in the tart form and cut out to fit. We will sting from place to place with a fork and then we’ll put the pears.

Ciocolata se rupe in bucatele si se pune intr-un bol de inox. Ea va fi topita la bain marie. Dupa ce s-a topit, luam bolul de pe vasul cu apa in clocot si adaugam unutul si smantana si amestecam bine. La sfarsit adaugam cele doua oua si omogenizam. Crema de ciocolata este gata.
The chocolate is broken into small pieces and put in a stainless steel bowl. It will be melted in bain marie. Once melted, take the bowl from the pot with boiling water and add the butter and sour cream and mix well. Finally we’ll add the two eggs and we’ll blend. Chocolate cream is ready.

Punem crema de ciocolata peste pere si o nivelam. 
We’ll put the chocolate cream over the pears and we’ll level it.

Decorati tarta asa cum doriti voi. Eu mai aveam niste coca pe care am folosit-o pentru un “gratar”.
Puneti apoi tarta in cuptorul preincalzit. A mea s-a copt in cca 30 de minute la temperatura medie. Cum nu am o minunatie de cuptor, va recomand sa scoateti tarta cand devine aurie si sa nu va luati dupa timpul meu de coacere 🙂
Decorate the tart as you wish. I had some dough left and I used it to make a “grid”.
Then place the tart in the preheated oven. Mine was cooked in about 30 minutes at a medium temperature. And because I don’t have a wonderful oven, I recommend to remove the tart out of the oven when the tart has a nice goldish color and not take in account my time for baking 🙂 

Iata ce a iesit!
Look what we have here!

Toata lumea a spus ca a fost delicioasa. Ultima bucata a plecat in urma cu o jumatate de ora impreuna cu soacra mea. In fond cui nu i-ar placea? Reteta din care m-am inspirat este dintr-o minunata carticica de retete de dulciuri belgiene.
Pofta buna!
Everybody said that the tart was delicious. The last piece of tart left half a hour ago with my mother in law. Anyway, who wouldn’t like this tart? The original recipe that inspired this tart is from a wonderful little book of Belgian sweets. 
Bon appétit! 

Legume cu feta la cuptor/Vegetables with feta cheese cooked in oven

In timpul verii nu am prea mult chef sa stau in bucatarie. Asa ca prefer mancaruri rapide, langa care nu trebuie sa pierd prea mult timp dar care trebuie sa fie neaparat gustoase.
Si cum vara asta nu a fost extrem de calduroasa, am gasit o zi perfecta pentru a gati o mancare la cuptor.

Ce am folosit? Pentru doua portii am avut nevoie de:
– 1 dovlecel
– 1 rosie mare decojita
– 1 morcov
– 1 ardei rosu
– 1 ardei verde
– 100 g branza feta
– frunze de busuioc
– 2 linguri de ulei de masline
During the summer I don’t feel like sitting in the kitchen. So I prefer to cook fast dishes, near which I don’t have to spend too much time but they must be very tasty.
And as this summer was not very warm, so I found a perfect day to cook a dish in the oven.
What did I use? For two servings I needed:

– 1 zucchini
– 1 large
  peeled tomato
– 1 carrot
– 1 red pepper
– 1 green pepper
– 100 g feta cheese
– basil leaves
– 2 tablespoons olive oi
l

Am curatat si am spalat legumele. 
I washed and I peeled the vegetables.

Dupa aceea m-am jucat putin cu noua mea achizitie de la Moulinex, razatoare Fresh Express. Sunt tare multumita de ea si nu-mi pare rau ca am cumparat-o! In sfarsit am si eu toate unghiile intregi! :))
After that I played a little bit with my new acquisition from Moulinex, the Fresh Express grater. I’m very pleased and I’m not sorry that I bought it! Finally I have whole all my fingernails! :))

Am folosit pentru fiecare portie cate un vas de argila cu capac. Aceste vase sunt emailate si nu a fost nevoie sa le tin in apa inainte de folosire. Daca folosite din cele simple, fara email, trebuie sa le bagati in apa cel putin 20 de minute inainte de folosire.
In fiecare vas vom pune morcov, ardei rosu si ardei verde.
I used for each serving a clay pot with a lid. These pots are glazed and there was no need to keep them in water before use. If you use a  simple one, not glazed, you should put them in water at least 20 minutes before use.
In every pot we will put carrots, red pepper and green pepper.

Peste ardei si morcovi am adaugat un strat de dovlecei. Apoi am tocat marunt frunze de busuioc si am taiat branza feta in cubulete. Le-am asezat peste dovlecei.
I put over the pepper and carrot a layer of zucchini. Then I chopped basil leaves and I cut into cubes the feta cheese. I placed basil leaves and feta over zucchini.

Punem un nou strat de dovlecei.
We’ll put a new layer of zucchini.

Apoi urmeaza bucatelele de rosii.
Then it’s tomato small pieces’ turn. 

Punem ultimul strat de dovlecei, cateva cuburi de feta si o lingura de ulei de masline. Adaugam apa, insa nu foarte multa deoarece legumele vor lasa si ele suc. Apoi punem capacul. Bagam vasele in cuptor si aprindem focul. Cuptorul nu se preincalzeste. 
Vasele se lasa 30-45 de minute la foc mediu. Apoi le scoatem si servim legumele calde sau chiar si reci.
We’ll put the last  layer of zucchini, a few cubes of feta and a spoon of olive oil. Add water, but not a lot because the vegetables because will leave their juice. Then we’ll put the lid. We’ll put the dishes in the oven and light the fire. Do not preheat the oven.
Pots will be left in the oven for 30-45 minutes at medium heat. Then we’ll take them out and
 we’ll  serve the vegetables hot or cold .

Bon appétit!