Tarta cu mere, nuci si bezea / Tart with apples, walnuts and meringue

Am facut aceasta reteta acum cateva saptamani. V-am mai povestit ca mai am inca destule retete din toamna aceasta pe care inca nu am apucat sa le postez. Dar ma straduiesc sa o fac foarte curand.

Merele au fost de la mama din gradina. Din cauza ca nu am stropit pomii cu nimic, merele au trebuit sa fie consumate rapid. Si am facut sosuri, placinte, tarte si le-am impartit cu prietenii si familia.
Tarta aceasta a avut un succes neasteptat, soacra mea declarandu-se fan incontestabil. Asa ca m-am gandit ca poate vor mai fi si alti amatori.
 Iata ce ingrediente am folosit:
– 250-300 g faina
– 5 galbenusuri
– 150 g unt
– 10 g praf de copt
-1.5 kg mere
– 100 g nuca macinata
– scortisoara pudra
– 2 linguri de ulei
– 3 linguri de zahar
– 5 albusuri
– 7 linguri de zahar
I made ​​this recipe a few weeks ago. I have told you that I still have plenty of recipes from this fall that I have not had time to post. But I’ll try to do it very soon.
Apples were from my mother’s garden. Because we didn’t spray the trees with nothing, apples had to be consumed quickly. And I made ​​sauces, pies, tarts and I shared with friends and family.
This tart had an unexpected success, my mother in law declaring herself an undeniable fan . So I thought that maybe there will be also other amateurs.
 Here are the ingredients I used:
– 250-300 g flour
– 5 yolks
– 150 g butter
– 10 g baking powder
-1.5 kg apples
– 100 g ground walnuts
– cinnamon powder
– 2 tablespoons of oil
– 3 tablespoons sugar
– 5 egg whites
– 7 tablespoons sugar
Merele se spala, se curata si se taie in bucatele. Apoi se pun intr-o cratita impreuna cu cele doua linguri de ulei, zaharul si scortisoara. Merele se calesc pana se inmoaie putin. Cand sunt gata cratita se ia de pe foc si merele se lasa sa se racoreasca.
Wash apples, peel them and cut into small pieces. Then put the apple pieces in a pan with two tablespoons of oil, sugar and cinnamon. Apples will be tempered  until they will get soften. When they are ready take the pan aside and let the apples to cool off. 
Untul moale se amesteca bine cu galbenusurile. Apoi se adauga praful de copt si in final faina. Atentie – faina se pune treptat si se framanta bine.
Soft butter will be mixed well with the yolks. Then add baking powder and finally the flour. Pay attention – put flour gradually and knead well.
Aluatul se modeleaza frumos intr-o forma de tarta. Apoi intepam din loc in loc aluatul cu o furculita.
Form the dough nicely into a tart form. Then prick the dough from place to place with a fork.
Asezam merele si le nivelam cu o lingura.
We’ll put the apples and we’ll arrange them with a tablespoon. 

Preparam apoi bezeaua. Atunci cand este gata nu trebuie sa se desprinda de pe paletele mixerului. O vom lasa la frigider timp de 10 minute.
Then prepare the meringue. When it’s ready it shouldn’t be able to drop from the mixer blades. We will leave in the refrigerator for 10 minutes.

Intre timp presaram nuca macinata peste mere si o nivelam. In final o sa punem si bezeaua.
Meanwhile we’ll sprinkle ground nuts over the apples and  we’ll level them. And finally we’ll put the meringue.

Tarta se baga in cuptorul preincalzit. Se coace la foc mediu pana cand bezeaua devine aurie.
Tart is put in the preheated oven. It will be baked at medium heat until the meringue becomes golden.

Dupa ce s-a racit, tarta se va taia frumos si usor. Feliile trebuie sa fie tare generoase la cat de gustoasa este!
After the tart cooled off, it can be cut nice and easy. Slices should be generous because it’s so tasty!

Ce mai ramane de spus? Decat…bon appétit!  🙂
What else should be said? Unless…bon appétit! 🙂

Crap oglinda la gratar cu garnitura de couscous si legume / Grilled mirror carp with couscous and vegetables garnish

A trecut ceva vreme de cand nu am mai scris nimic pe aici! Dar am un motiv bine intemeiat. Acum cateva luni va povesteam ca sunt pe cale de a realiza cel mai important proiect al carierei mele de pana acum. Ei bine, am reusit! Sunt extrem de fericita! 🙂
Si ca sa vedeti ca oboseala nu ma poate determina sa stau deoparte de pasiunile mele, azi am sa va povestesc putin despre o reteta numai buna pentru zilele de post ce urmeaza:  crap oglinda la gratar cu garnitura de couscous si legume.
It’s been a while since I wrote anything here! But I have a good reason. A few months ago I was telling you that I’m about to achieve the most important project of my career so far. Well, I did it! I am extremely happy! 🙂
And to see that fatigue can’t make stay away from my passions, today I’ll tell you a little about a recipe so good for the days that will come: mirror carp grilled with couscous and vegetable garnish.
– 1 crap oglinda (aprox 1 kg)
– 300 g couscous
– 50 g unt
– 1 ceapa
– 1 gogosar
– 1 morcov mare
– 1 pastarnac
– 2 linguri de ulei
– 500 ml vin alb dulce
– A mirror carp (approx 1 kg)
– 300 g couscous
– 50 g butter
– 1 onion
– 1 bell pepper
– 1 large carrot
– 1 parsnip
– 2 tablespoons of sunflower oil
– 500 ml sweet white wine

Se curata si se taie pestele. Daca va place borsul de peste nu aruncati capul; il veti putea folosi pentru a prepara bors delicios cu legume (in curand va fi postata reteta si aici, pe blog).
Clean and cut the fish. If you like fish borsch don’t throw away the head; you will be able to use it to prepare delicious fish borsch with vegetables  (recipe will soon be posted here on the blog).

Pregatim gratarul. Il ungem cu putin ulei si-l incingem. Apoi punem bucatile de peste. Nu va dura prea mult pana cand acestea vor fi gata – in cazul meu au fost suficiente 15 minute.
Prepare the grill. We will grease it with a little bit of oil and then we’ll heat it. Then put the pieces of fish. It will not take too long before they will be ready – in my case 15 minutes were sufficient.

Apoi fierbem couscous folosind indicatiile de pe cutie. Sa va spun cum am facut eu? OK. Am pus la fiert cam 500 ml de apa cu un pic de sare si o lingurita de ulei. Cand apa a inceput sa clocoteasca, am tras cratita de pe foc si am adaugat couscous-ul. Apoi l-am lasat sa se umfle 3-4 minute. Dupa aceea am pus cratita din nou pe foc timp de 1-2 minute si am amestecat in continuu. Am stins focul dupa care am adaugat bucatica de unt si am amestecat incet. Couscous-ul se va umfla in continuare (este exact principiul orezului, al pastelor, etc).
Then prepare couscous using the instructions on the box. Do you want me to tell how I did? OK. I put about 500 ml of water with a little salt and a teaspoon of oil to boil in a pan. When the water began to boil, I took the pan aside and I added the couscous. Then I left to expand for 3-4 minutes. Then I put the pan back on stove for 1-2 minutes and I mixed continuously with a spatula. I took the pan aside and after that I added the piece of butter and I slowly mixed. Couscous will continue to expand (this is exactly the principle of rice, pasta, etc.).

Apoi preparam sosul de legume. Le curatam si le tocam sau le razuim (eu am razuit morcovul). Punem uleiul intr-o cratita si-l incingem putin. Adaugam apoi legumele si le sotam 3-4 minute.
Then prepare the vegetable sauce. We will peel and cut them or grate them (I grated carrots). Put oil in a pan and heat it. Add the vegetables and we will saute them 3-4 minutes.

Apoi vom adauga 500 ml de vin alb dulce si lasam sosul sa fiarba cam 20-25 de minute. Eu am avut Tamaioasa Romaneasca de la Cotnari.
Then we will add 500 ml of sweet white wine and we’ll let the sauce to boil  about 20-25 minutes. I had the Romanian Tamaioasa Cotnari wine.

Cand sosul este gata, asezam frumos pe o farfurie pestele si couscous.  Peste couscous vom turna sos si legume. Serviti cu un pahar de vin alb.
When sauce is ready, we will put on a plate some fish and couscous. We will pour sauce over couscous and vegetables. Serve with a glass of white wine.

Bon appétit!

Sos picant cu mere si gogosari/Spicy sauce with apples and peppers

Nu stiu daca mai gasiti prin piete gogosari dar eu am sa va spun oricum reteta de sos picant! Este de mult timp in plan sa va povestesc despre ea. Nu stiu daca ati observat ca in ultima vreme abia mai am timp sa trec sa raspund la comentarii. Va trece si asta. Incepand cu 18 noiembrie.
Cu aceasta reteta am sa particip si la Provocarea lunii-Dulcea Romanie a carei gazda este de data aceasta Xandrinne.
Deci scrieti asa:
– 2 kg de gogosari
– 2 kg de mere
– 2 ardei iuti
– 1 lingurita de sare
I don’t know if you’ll find peppers in the markets but I’ll tell you this hot sauce recipe! I planned for a long time to tell you about it. I do not know if you noticed that lately I barely have time  to respond to your comments. But it will pass. From 18 November.
With this recipe I also participate at this month’s challenge – Sweet Romania; this time the host is Xandrinne.
You should write this:
– 2 kg of peppers
– 2 kg of apples
– 2 chili peppers 
– 1 teaspoon salt

Am spalat si am curatat gogosarii dupa care i-am tocat marunt cu robotul.
I washed and cleaned the peppers and then I chopped them with the kitchen robot.

Pasta obtinuta am pus-o intr-un vas mare.
The obtained paste was put in a large recipient.

Desi am avut si mere rosii ele nu apar in fotografii. Am vrut sa am totul verzuliu aici! 🙂
Merele au fost spalate si curatate de coaja si cotor. Ardeii iuti au fost si ei spalati si curatati de cotor si seminte.
Although I had also red apples they do not appear in photos. I wanted to have everything green here! 🙂
Apples were washed, peeled and the stub was removed. Peppers were also washed and cleaned of their stubs and seeds.

 Si acestea au fost tocate marunt cu robotul. Cel mai bun prieten al meu din aceasta toamna! 🙂

And they were chopped finely with the robot. My best friend of this fall! 🙂

Toate ingredientele au fost puse in vasul cel mare. Il punem la foc si fierbem sosul timp de 1.5-2 ore adica mai bine spus pana scade. Amestecati din cand in cand in vas ca sa nu se prinda sosul de fundul acestuia.
Dupa ce s-a fiert sosul se va pune in borcanase curate si uscate. Apoi se pun intr-o tava pe fundul careia am asezat hartie si adaugam apa. Tava se va baga in cuptor. Borcanele cu sos se vor steriliza timp de 50-60 de minute la o temperatura medie.
All the ingredients were put into the big recipient. I put it on the stove and I boiled the sauce  for 1.5-2 hours or better said until it begun to drain. Stir from time to time in bowl just to be sure that the sauce doesn’t stick to the recipient.
After the sauce was boiled we will put it in dry and clean jars. Then put them in a tray in which we put some paper and we add some water. We will put the tray in the oven and we will sterilize the jars with sauce for 50-60 minutes at medium temperature.

Borcanasele cu sos se vor lasa sa se raceasca in cuptor pana a doua zi. Apoi se pun in camara sau intr-un loc suficient de rece si unde stiti ca aveti temperatura constanta.
The jars with sauce will be left to cool off in the oven until the next day. Then put in the pantry or in a place cold enough where you know that you’ll have constant temperature.