Placintele traditionale / Traditional minipies

A trecut o perioada destul de lunga de cand nu am mai postat nimic. Inca mai am retete de conserve pe care le-am facut si vreau sa vi le arat. Se pare insa ca timpul nu a fost de partea mea si nu am reusit sa imi duc la capat planurile.
Azi am sa povestesc putin despre o reteta foarte simpla si gustoasa. Am cumparat un aparat Moulinex Pie&Co despre care am mai vorbit putin in vara; am promis ca revin cu noi idei si iata-ma!
De data aceasta am facut niste placintele traditionale care au avut mare succes in randul musafirilor mei.
Ingrediente aluat:
200 g unt
200 g telemea
3 linguri de smantana
2 oua
450 g faina alba
250 g faina integrala
Ingrediente umplutura:
150 cas afumat
2 bucati de carnat traditional
1 ardei verde
1 ardei kapia
cimbru
It’s been a pretty long time since I haven’t posted anything. I still have some preserves recipes that I wanted to show you. It seems though that the time was not on my side and I couldn’t do all the things I planned.
Today I will talk a little bit about a very simple and tasty recipe. I bought a Moulinex Pie & Co. unit about which  I’ve talked a little bit this summer; I promised to return with new ideas and here I am!
 This time I baked some traditional pies that have had great success among my guests.
Ingredients for dough:
200 g butter
200 g feta cheese
3 tablespoons sour cream
2 eggs
450 g all purpose flour
250 g whole wheat flour
Ingredients for filling:
150 g smoked cheese 
2 pieces of traditional sausage 
1 green pepper
1 kapia pepper 
thyme

Pentru pregatirea aluatului vom folosi untul moale, la temperatura camerei. Amestecam ouale cu untul, branza telemea si smantana. Apoi adaugam treptat faina si framantam bine. Vom obtine o coca elastica. Aceasta se inveleste in folie alimentara si se pune in frigider timp de 20 de minute.
To prepare dough we will use soft butter, at ambiental temperature. Mix eggs with butter, cream and cheese. Then add the flour and knead well. We will obtain an elastic dough. This will be wrapped in alimentary foil and put in the refrigerator for 20 minutes.

Intre timp am taiat in bucatele mici carnaciorii motesti Alpin (pe care noi ii apreciem extrem de mult) si ardeii.
Meanwhile we will cut the Alpin sausages into small pieces  (we appreciate them very much) and the pepper.

Casul afumat de Sibiu seamana ca si consistenta cu parmezanul. Gustul insa este diferit dar foarte bun.
L-am razuit cu razatoarea Moulinex in 2 timpi si 3 miscari.
Sibiu smoked cheese looks like parmesan. The taste is different but very good. I grated it very easily with my little Moulinex grater.
Scoatem aluatul din frigider si il intindem pe masa presarata cu faina. Nu trebuie sa fie foarte subtire. Apoi il taiem cu forma speciala a aparatului pentru a forma cosuletul.
Cei ce nu au un aparat Pie&Co pot sa decupeze cu o forma rotunda si sa cresteze aluatul dupa care il pot pune la copt in forme de mini tarte.
Remove dough from refrigerator and stretch it on the table spread with flour. It shouldn’t be very thin. Then we’ll cut the little basket with the unit’s special form.
Those who do not have a Pie & Co. unit can cut with a round shape and bake the dough in mini tarts baking forms.
Punem aluatul in cuiburile incinse ale aparatului si adaugam celelalte ingrediente.
Put the dough in the Pie&Co’s hot nests and add the other ingredients.

Adaugam coca de deasupra pe fiecare cosulet. Apoi se coace timp de cateva minute. In cazul in care trebuie sa coaceti placintelele in cuptor va trebui sa asteptati pana cand se rumenesc frumos deasupra.
We will add the piece of dough on each nest. Then we will bake them for few minutes. If you need to bake the mini pies in the oven you will have to wait until they are nicely browned on top.
Sper ca v-am dat o idee buna si ca va va fi de ajutor atunci cand pregatiti masa pentru prieteni sau familie.
Pofta buna!
I hope I have given you a good idea and that it will be helpful when preparing meals for friends and family.
Enjoy your meal!

Baclava / Baklava

Nu imi aduc aminte exact cand am gustat prima data aceasta prajitura. Nu asta e important, ci faptul ca mi s-a parut extrem de dulce. Multa vreme am trait cu impresia ca toata lumea o face la fel.
De curand am vazut o reteta de baclava pe un site. Parea cu adevarat diferita fata de cea pe care o stiam eu. M-am inspirat  un pic de acolo si am mai facut niste modificari – rezultatul? O prajitura absolut minunata, potrivit de dulce si cu multa nuca!
Ingrediente:
400 g foi de placinta (12 foi)
500 g nuci macinate
100 g unt topit
5 linguri de lapte

Ingrediente sirop:
10 g vanilie Bourbon
2 linguri de scortisoara pudra
5 linguri de miere
2 linguri de zahar brun
2 linguri de apa de flori de portocal
sucul de la 1/2 lamaie
200 ml de apa
I do not remember exactly when I first tasted this cake. That’s not so important, but the fact that it seemed very sweet. I thought everyone bakes this cake the same.
Recently I saw a recipe for baklava on a site. It looked really different from the one I knew. I was inspired a little by that recipe and I made ​​some changes – the result? An absolutely wonderful cake, moderately sweet and with plenty of nuts!
Ingredients:
400 g phyllo dough (12 sheets)
500 g grounded walnuts
100 g melted butter 
5 tablespoons milk
Ingredients for syrup :
10 g Bourbon vanilla 
2 tablespoons of cinnamon powder
5 tablespoons honey
2 tablespoons brown sugar
2 tablespoons orange flower water
juice from half of lemon
200 ml of water
Se desfac foile de coca. Intr-o tava de dimensiune potrivita in care am pus in prealabil hartie de copt se pune prima foaie.
Separate the phyllo dough sheets. In an appropriately-sized tray in which I put baking paper I put the first sheet of phyllo dough.


Foaia se unge cu ajutorul unei pensule de silicon inmuiate in unt topit. Apoi se aseaza urmatoarea foaie si se repeta operatia si tot asa. Eu am pus trei foi. Dupa ce am asezat-o pe fiecare dintre acestea le-am uns cu unt.
The sheet will be greased with a silicon brush dipped in melted butter. Then I placed the next sheet and I repeated the operation and so on. I put three sheets. After I placed it on each of these sheets I greased it with butter.

Am adaugat apoi o parte din nuca macinata. Eu nu am pus zahar in nuca. Daca va place mai dulce puteti sa puneti si zahar. 
Am facut in asa fel incat sa am 4 straturi a cate 3 foi de coca si 3 straturi de nuca. Asa ca am pus cate o treime din cantitatea totala – adica aprox. 165 g. 

I then I added some grounded nuts. I did not put sugar in grounded nuts. If you like it sweeter, you can add some sugar.
I calculated the ingredients in order to obtain 4 layers of 3 sheets of dough and 3 layers of grounded nuts. So I put one third of the total – that is approx. 165 g.
Dupa ce am asezat ultimele foi le-am uns cu unt topit si cele 5 linguri de lapte. In final se taie sub forma de romburi cu ajutorul unui cutit bine ascutit.
Apoi am pus tava in cuptorul preincalzit. Baclavaua se coace timp de 45-50 de minute, la foc mic (pana cand foile devin aurii).
After we I the last sheets  I greased them with melted butter and the 5 tablespoons of milk. In the end I cut the cake with a sharp knife in rhomb shaped pieces.

Then I put the tray in the preheated oven. Baklava will be baked in 45-50 minutes at low heat (until the sheets will become golden).

Intre timp pregatim siropul. Intr-o craticioara se pune apa. Cand incepe sa fiarba adaugam toate ingredientele in afara de apa de flori de portocal si miere. Acestea se vor adauga decat atunci cand siropul este caldut (aprox. 40 de grade). 
Meanwhile, we’ll prepare the syrup. Put the water in a pan. When it starts to boil add all ingredients except for orange blossom water and honey. These will be added only when the syrup is warm (approx. 40 degrees).

Siropul se toarna peste prajitura proaspat scoasa din cuptor. Se lasa sa se raceasca dupa care se acopera si se da la rece pana a doua zi. Asteptarea este grea iar pofticiosii vor fi nerabdatori dar sa stiti ca se merita!
The syrup is poured over the fresh baked baklava. Allow it to cool off then cover it and put it in a cold place until the next day. The wait is hard and some of you will be eager to taste it but it worth!

Puteti sa o serviti asa cum este sau pudrata cu scortisoara. Yummy!
You can serve it just like it is or powdered with some cinnamon. Yummy!

Pofta buna! 
Bon appétit!