Ultima reteta a anului 2011: Rasol de vita – varianta mea / Last recipe for 2011: Osso bucco – my style

Daca inca nu v-ati hotarat ce sa pregatiti pentru Revelion am sa vin eu cu o idee. Putina carne de vita dupa atata porc nu strica!
Reteta nu este spectaculoasa si nici complicata. Este exact ceea ce-mi place cel mai mult: simplu si delicios.
De ce aveti nevoie? Pai nu de prea multe ingrediente. Pentru doua persoane va trebui sa aveti:
– 2 felii de rasol de vita cu os
– 1 lingura de ulei
– 1 litru de vin rose
– 500 g fasole verde
– hrean
– 300 g iaurt de oaie
– sare
– piper
If you haven’t decided yet what to prepare for New Year’s Eve I have an idea. A little beef after so much pork should be very suitable!
The recipe is not spectacular, nor complicated. This is exactly what I love most: simple and delicious.
What you’ll need? Well, not too many ingredients. For two people you should have:
– 2 slices of osso bucco with bone
– 1 tablespoon of oil
– 1 liter of rose wine
– 500 g green beans
– horseradish
– 300 g sheep yogurt
– salt
– pepper
Feliile de rasol se spala si se scurg bine. Pregatim o tigaie pe care o vom unge cu ulei, de preferinta care sa aiba un strat antiaderent.The slices of osso bucco will be washed and well drained. We will prepare a pan which will be greased with oil. The pan should have an non adherent layer.

Bucatile de carne se rumenesc pe ambele parti. Ele trebuie supravegheate atent pentru ca rumenirea sa se faca uniform.
Pieces of meat will be tempered on both sides. They should be closely monitored to temper uniformly on both sides.

Cand carnea s-a rumenit, tigaia se ia de pe foc si se adauga piper, sare si vinul. Apoi se acopera cu un capac si se pune la foc mic. Carnea va fierbe in vin dupa care se va carameliza usor cand acesta va scadea.
When the meat is tempered, the pas is taken aside and we will add pepper, salt and the wine. Then the pan is covered with a lid and put back on the stove at low heat. The meat will boil in wine and after that it will be caramelized when there’s no more wine.

Apoi se prepara sosul de hrean. Se rade prin razatoarea mica si se amesteca bine cu iaurt pana cand devine cremos. Unii il prefera ca si sos cald, asemanator cu bechamel. Eu cred ca e mai potrivit sa il fac simplu, cu iaurt si sa renunt la smantana care este destul de grea.
Fasolea verde se fierbe cu putina sare si se scurge bine de apa. Daca va place puteti adauga putin ulei si sare sau alte condimente, insa nu foarte aromate. Gusturile pregnante trebuie sa fie cel al carnii si al sosului de hrean.
Apoi pregatim farfuriile pentru a servi mancarea cat este calda.
Then we’ll  prepare the horseradish sauce. Grate the horseradish to the small grater, add yogurt and mix well until it becomes creamy. Some prefer it as warm sauce, like bechamel. I think it’s best to make it simple, with yogurt and  not with sour cream which is quite heavy.
Green beans will be boiled with salt water and drained well. If you like you can add a some oil and salt or other spices, but not very flavorful. The powerful tastes should be that of meat and horseradish sauce.
 Then prepare plates to serve the food warm.



Va multumesc pentru ca mi-ati fost alaturi si in anul 2011, chiar daca uneori nu am fost prezenta atat de mult pe cat mi-as fi dorit.
Sper ca anul ce vine sa va aduca multa sanatate, bucurie si liniste in suflete! La multi ani!

Thank you for being with me in 2011, even though sometimes I was not present here as much as I would have liked.
I hope that next year will bring you health, joy and peace in your souls! Happy New Year!

Tort pentru ziua de nastere a lui Cristian / Cristian’s Birthday Cake

Dupa un Craciun destul de linistit, tulburat numai de sinuzita mea care nu tine cont ca-s sarbatori, azi vin cu o noua reteta.
Va povesteam mai demult pe Facebook despre un tort cu blaturi din 30 de oua. Ei da, este vorba despre tortul pe care l-am facut pentru nepotelul meu scump Cristian care a implinit 1 an.
Cum tortul a iesit delicios m-am gandit ca poate va inspira pentru tortul pe care-l faceti de Revelion.
Eu am sa va scriu reteta pentru tortul pe care l-am facut eu dar voi puteti sa injumatatiti cantitatile deoarece este enorm pentru o familie.
Iata ingredientele:
Blat (am facut doua):
– 15 oua
– 15 linguri de zahar
– 16 linguri de faina
– 1 lingura de ulei
– 10 g praf de copt
– 20 g zahar Vanilla Bourbon

Crema banane:
– 4 banane coapte
– 390 g crema de lapte DeLatte

Crema zmeura:
– 1 kg zmeura de munte congelata
– 500 ml smantana dulce pentru frisca
– 100 g zahar pudra

Crema lamaie:
– 6 oua
– sucul de la doua lamai
– 6 linguri de zahar
– 2 linguri de amidon
– 100 g unt
– coaja unei jumatati de lamaie 

Invelis unt:

– 500 g unt

– 100 g zahar pudra
– 20 g zahar vanilat
Pentru pasta de zahar va recomand sa folositi reteta de pe blogul lui Lily, una dintre cele mai bune. Eu am facut aceasta reteta dar pentru cantitati de 4 ori mai mari, datorita marimii tortului.
After a nice and quiet Christmas, disturbed only by my sinusitis that does not take into account that we’re having holidays, today I come with a new recipe.
I was telling you earlier this month on Facebook about a cake made with spongecake from 30 eggs. Well, it’s the cake I made ​​for my cute grandson Cristian who turned 1 year.
The cake was delicious and I thought that maybe it will inspire you for the cake that you’ll bake for New Year’s Eve.
I will write the recipe for all the cake but you should use only half of the quantities because it was huge, so not suitable for a family. 
Here are the ingredients:
Spongecake (I made ​​two):
– 15 eggs
– 15 tablespoons of sugar
– 16 tablespoons of flour
– 1 tablespoon of sunflower oil
– 10 g baking powder
– 20 g sugar Vanilla Bourbon
Banana Cream:
– 4 ripe bananas
– 390 g of milk cream DeLatte
Raspberry Cream:
– 1 kg frozen raspberries 
– 500 ml sweet cream for whipped cream
– 100 g powdered sugar
Lemon Cream:
– 6 eggs
– juice of two lemons
– 6 tablespoons of sugar
– 2 tablespoons of starch
– 100 g butter
– peel from half of lemon
Butter coating:
– 500 g butter
– 100 g powdered sugar
– 20 g vanilla sugar

For sugar paste recipe I recommend you use Lily’s blog, one of the best. I made ​​this recipe but 4 times bigger quantities due to the size of the cake.

Batem albusurile spuma dupa care adaugam zaharul.We mix the egg whites  and after that we’ll add sugar.

Vom obtine o spuma densa care nu se desprinde de pe paletele mixerului.
We’ll obtain a meringue that doesn’t shed from mixer’s blades.

Pregatim galbenusurile. Le amestecam impreuna cu uleiul si praful de copt.We’ll prepare the egg yolks. We’ll mix them with the sunflower oil and the baking powder.

Adaugam zaharul cu Vanilla Bourbon. We’ll add the sugar with Vanilla Bourbon.

Punem amestecul de galbenusuri, ulei si praf de copt peste albusurile mixate si amestecam pana la omogenizare. We’ll put the mix of egg yolks, sunflower oil and baking powder in the bowl with meringue and we’ll mix until we’ll homogenize. 

Am pus compozitia intr-un vas tapetat cu hartie de copt. Apoi l-am bagat in cuptorul preincalzit si am setat la o temperatura medie. Blatul este copt atunci cand pe scobitoare nu mai ramane compozitie lichida. I put the composition in a pot in which I lay baking paper. Then I put in preheated oven and I set to a medium temperature. When the dough is baked on the toothpick we don’t have any liquid composition.

Blaturile se lasa la racit dupa care le vom taia astfel incat sa obtinem 3 bucati. Sponge cakes will be left to cool off and after that we will cut them so that we’ll obtain 3 pieces.

Pregatim cremele. Crema de banane se face extrem de simplu, neavand nevoie de fierbere. Taiem bananele dupa care adaugam crema de lapte si mixam pana cand obtinem o crema suficient de densa.
Am preferat sa folosesc amestecuri simple si destul de fluide pentru a nu fi nevoita sa insiropez blaturile. Pasta de zahar care trebuia sa acopere tortul l-ar fi facut sa se faca praf sub greutatea ei.
Prepare creams. Banana cream is extremely simple, with no need for boiling. Cut bananas then add cream of milk and  mix until we’ll get a dense enough cream.
I preferred to use simple creams and quite fluid  to avoid being forced to pour sugar syrup on the sponge cakes to soften them. Sugar paste that  cover the cake would have made a real disaster with my cake under its weight.

Nu stiu ce s-a intamplat cu fotografiile facute in timpul prepararii celorlalte creme, insa nu am mai gasit nimic :(. Asa ca am sa va povestesc pur si simplu cum le-am facut. 
Crema de zmeura se face relativ simplu. Mixam smantana pentru frisca pana cand obtinem o spuma. Apoi adaugam zaharul si mixam pana la obtinerea compozitii ferme. Vasul cu frisca se pune in frigider.
Urmeaza o operatie destul de delicata si care mie mi-a luat mult timp (adica vreo 30 de minute). Obtinerea unui piure de zmeura sau mai bine spus separarea samburilor de zmeura cu ajutorul unei strecuratori cu ochiuri mici. Am rezistat operatiunii insa nu fara a scrasni din dinti. Daca stiti alta metoda de obtinere a piurelului de zmeura va rog sa mi-o impartasiti! Dau o bere! 🙂
Am amestecat piureul cu frisca si am obtinut o crema omogena, absolut delicioasa.
Urmeaza crema de lamaie. 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 5 minute la racorit dupa care adaugam untul si amestecam bine pentru a omogeniza.
I do not know what happened to the photos taken during the preparation of other creams, but I could not find anything :(. So I just tell you how I did.
Raspberry cream is relatively simple. Mix the sweet cream for whipped cream until we’ll get a foam. Then add sugar and mix until the composition will get firm. The pot with whipped cream will be placed in the refrigerator.
Then we’ll have to do is a very delicate operation and that took me a long time (about 30 minutes). Obtaining a raspberry puree or better said the separation of raspberry seed with strainer with small holes. I survived the operation but not without gnashing. If you know another way to obtain raspberry puree please share it with me! I’ll give a beer! 🙂
I  mixed the puree with whipped cream and I got a homogeneous, absolutely delicious cream.
Lemon cream is next on my list. 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 5 minutes then add the butter and mix well to blend.


Acoperim tortul cu un film de unt moale amestecat cu zahar pudra si vanilie. Apoi se pune pasta de zahar. Eu am preferat sa o aranjez cu mana direct pe tort pentru a obtine un deal inzapezit :). Pentru mai multa precizie va recomand sa intindeti o foaie si apoi sa o asezati pe tort.Am pus apoi figurinele cumparate de parintii micutului si gata! Tortul a fost pregatit pentru petrecere. 

Cover the cake with soft butter mixed with powdered sugar and vanilla. Then put the sugar paste. I preferred to arrange by hand directly on the cake to get a snowy hill :). To be more accurately I recommend to lay a sheet of sugar paste on the table and then place it on the cake.At last I put the sugar figurines bought by the little one’s parents and the cake was ready for the party!

Tortul a fost apreciat de cei prezenti si i-a incantat pe cei mici. Poate ca nu a fost el atat de aratos ca si cele din cofetarii insa cu siguranta a fost facut cu toata dragostea si cu ingrediente de cea mai buna calitate!

The cake was appreciated by those that were at the party and made the little ones happy. Perhaps it wasn’t so handsome as those made in  bakeries but definitely was made with all the love and with best quality ingredients!

Rata pe varza / Duck on cabbage

Nu stiu cat de potrivita vi se parea reteta aceasta pentru Craciun dar va asigur ca este o alternativa in cazul in care v-ati plictisit de clasicele feluri de fripturi de porc. In plus, este exact perioada in care veti putea gasi cu destul de mare usurinta rata in magazine.
In ultima vreme am constatat ca in tara nostra avem tendinta ca folosim numai carne de porc si pui pentru a gati. Mi se pare destul de limitat si monoton acest tip de meniu. De aceea imi propun sa va propun si tipuri de preparate care sa contina altfel de carne.
Iata de ce ingrediente avem nevoie:

– 1 rata de 2-3 kg
– 2-3 kg de varza
– 6 linguri de ulei
– mix de piper boabe
– cimbru uscat
– seminte de marar
– ardei iute uscat (fulgi)
– sare
I don’t know how suitable you’ll find this recipe for Christmas but I assure you that it’s an good alternative if you are bored of the classic dishes of roast pork. In addition, it’s the exact time when you can easily find ducks in stores.
Recently I realized that in our country we tend to use only pork and chicken to cook. I find this type of menu quite limited and monotonous . Therefore I intend to propose and types of dishes that contain other types of meat.
This is what we’ll need:
– a duck of 2-3 kg
– 2-3 kg of cabbage
– 6 tablespoons of sunflower oil
– pepper mix
– dried thyme
– dill seeds
– dry chilli (flakes)
– salt
Pregatim o tava sau un vas cu peretii mai inalti. Daca aveti un vas cu peretii mai inalti decat ce se vede in fotografie folositi-l cu incredere. Cu ajutorul unei pensule ungem interiorul vasului cu 2 linguri de ulei.
Spalam rata si o curatam bine. Tamponam interiorul cu servetele abosorbante dupa care asezam rata in tava. Nu va faceti griji-chiar daca am pus numai 2 linguri de pielea ratei nu se va lipi de tava. Stim cu totii ca ratele au in general destul de multa grasime. Odata bagata rata in cuptor grasimea se va topi ramanand in tava.
Pentru inceput este bine sa o acoperim fie cu un capac, fie cu aluminiu. Cuptorul trebuie reglat la o temperatura medie, astfel incat carnea sa se patrunda cat mai bine.
Vom avea grija ca rata sa se rumeneasca pe toate partile motiv pentru care va trebui sa o intoarcem de cateva ori.
Prepare a tray or pot with taller walls. If you have a dish with taller walls than the ones you see in the picture use it with confidence. Using a brush we will grease the dish with 2 tablespoons of oil.
Clean and wash well the duck. Tampon the  inside of the duck with absorbing napkins and then sit it in the tray. Do not worry-even if we put only 2 tablespoons of oil duck’s skin will not stick to the pan. We all know that ducks are generally quite fat. Once we’ll put the duck in the oven the fat will melt and it will remain  in the pan.
First you should be a cover the duck with a lid or aluminum. The oven should be set to an average temperature so that meat to be tempered better.
We take care that the duck to be tempered on all sides which is why you have to roll it on each side several times.

Intre timp pregatim varza.
Vom folosi o cratita cu pereti inalti in care vom pune cele 4 linguri de ulei. Apoi taiem varza marunt si pisam piperul intr-un mojar. Nu folositi piper gata macinat deoarece nu va avea acelasi gust.
Cratita se pune pe foc pentru ca uleiul sa se incinga putin. Apoi adaugam treptat varza (in 4-5 reprize), cu pauze de 4-5 minute. De ce este nevoie sa facem acest lucru? E simplu. Astfel varza va apuca sa se caleasca si sa lase propriul suc si nu va fi  necesar sa adaugam apa. Varza se va cali in putin ulei si propria-i zeama. Daca adaugam apa ea se va fierbe iar gustul nu va fi la fel.
In final adaugam cimbrul, sarea, ardeiul iute si semintele de marar.
Meanwhile, we’ll prepare the cabbage.
We will use a pot with tall walls in which we put the 4 tablespoons of oil. Then finely cut the cabbage and grind pepper in a mortar. Do not use ready ground pepper as it will not have the same taste.
Pan will be put on the stove so the oil to heat up a bit. Then gradually add the cabbage (in 4-5 rounds), with breaks of 4-5 minutes. Why do we need to do this? It’s simple. Thus cabbage will start to leave their juice and to temper so it won’t be necessary to add water. Cabbage should be tempered in a little bit of oil and it’s own juice. If you add water you’ll boil the cabbage and it will not taste the same.
Finally add the thyme, salt, chilli and dill seeds.

Scoatem rata din cuptor si o umplem cu varza calita. Apoi o asezam intr-un vas in care am pus un pat de varza calita (nu acelasi in care am rumenit-o). Adaugam aproximativ 400 ml de apa si invelim vasul cu aluminiu. Se da la cuptor timp de 2 ore la foc mic. Atentie – fiecare cuptor este diferit. Folositi instructiunile date de producator pentru acest tip de gatire. Este posibil ca rata sa se faca mult mai repede intr-un cuptor performant. Al meu este clasic 🙂
Inainte de a scoate rata este bine sa o lasati 10 minute fara aluminiu pentru ca pielea sa se rumeneasca frumos si sa devina crocanta.
Daca va intrebati ce am facut cu grasimea lasata de rata va pot spune decat ca eu nu am pastrat-o. Marea majoritate a celor care gatesc rata o folosesc pentru a rumeni cartofi. Sunt intr-adevar deliciosi dar nu si in cazul in care aveti colesterolul ridicat sau probleme cu greutatea 🙂
Serviti rata si varza caldute, alaturi de un pahar de vin negru.
Take the duck out of the oven and fill it with cabbage. Then sit the duck in a dish in which we put a bed of cabbage (not the same dish where we tempered the duck). Add about 400 ml of water and wrap the dish with aluminum. Cook for 2 hours on low heat. Note – each oven is different. Use the instructions given by the manufacturer for this type of cooking. The duck is likely to cook much faster in an improved and new oven. Mine is classic:)
Before taking the duck out of the oven is better to leave 10 minutes without aluminum so the skin to brown and become crispy.
If you’re wondering what I did with the fat left in the tray can only say that I didn’t kept it. Most of those who  cook duck use the fat to fry potatoes. They are really delicious but not if you have high cholesterol or weight problems:)
Serve the duck and the cabbage warm, with a glass of black (red) wine.

Pofta buna!
Bon appétit! 

Tiramisu cu fructe de padure, compot de mango si Teacher’s/ Tiramisu with berries, mango compote and Teacher’s

Anul acesta nu voi reusi sa imi fac pregatirile asa cum as fi vrut eu, adica sa incep cu mai multe zile inainte. Asa ca m-am gandit ca si unii dintre voi au aceeasi problema.
Cum timpul limitat ne pune cele mai mari probleme atunci cand alegem meniul, cred ca e bine sa va sugerez o reteta usoara, rapida si care va fi pe placul tuturor.
Am pregatit zilele trecute o reteta de tiramisu ceva mai speciala: cu fructe de padure, compot de mango si Teacher’s. Puteti sa inlocuiti whiskey cu alt tip de bautura daca nu va place sau daca aveti copilasi.
Ingrediente:

– 36 de piscoturi (3 pachete)
– 500 g mascarpone
– 4 galbenusuri
– 4 linguri de zahar pudra
– vanilie
– 100 ml Teacher’s
– 500 g fructe de padure
– 400 g compot de mango (1 cutie)
This year I will not be able to make my preparations as I would have liked, because I wanted to start several days before. So I thought that some of you have the same problem.
Because we have limited time the biggest problem is when we are choosing the menu, so I think it’s better to suggest an easy recipe, fast and that everyone likes.
I prepared a recipe for tiramisu the other day, somehow special: with berries, mango compote and Teacher’s. You can replace whiskey with another type of drink if you don’t like it or if you have little children.

Ingredients:
– 36 Savioardi biscuits (3 packs)
– 500 g mascarpone
– 4 egg yolks
– 4 tablespoons powdered sugar
– vanilla
– 100 ml Teacher’s
– 500 g berries
– 400 g mango compote (1 can)

Pentru inceput vom prepara crema. Cele patru galbenusuri se mixeaza impreuna cu zaharul pudra si vanilia pana cand obtinem o pasta deschisa la culoare. Apoi adaugam mascarpone si mixam in continuare pana la obtinerea unei creme omogene.
First we will prepare the cream. The four yolks will be mixed with powdered sugar and vanilla until we’ll obtain a pale yellow paste. Then add the mascarpone and continue mixing until you’ll have a homogeneous cream.
Ca sa terminam crema mai trebuie sa adaugam whiskey.
To finish the cream we only have to add the whiskey.
Dupa ce crema a fost pusa la frigider incepem sa ne ocupam de celelalte ingrediente.
Punem fructele de padure la scurs intr-o strecuratoare. Apoi desfacem cutia de compot de mango, scoatem fructele si pastram siropul intr-o farfurie adanca.
After the cream was made we will put it in the refrigerator and we will begin to deal with other ingredients.
We will put the berries in a colander to drain. Then open the box of mango compote, take out the fruits and put the syrup in a deep dish.
Pentru tiramisu stiti ca trebuie sa folosim un vas cu pereti inalti, nu? In mod normal se pune folie alimentara in vas pentru ca asezarea pe tava de prezentare sa fie mai usoara dar si pentru ca forma sa fie usor de modelat. Ei bine, eu am considerat ca e mai bine sa pun aluminiu. Sa nu faceti ca mine! Folositi folia de plastic pentru ca e mult mai practica. Aluminiul se rupe si este inestetic atunci cand ramane pe bucatile de prajitura ale invitatilor.
For tiramisu you know that we must use a dish with high walls, right? Normally I put tiramisu in plastic foil when placing in the dish because is easier to put the cake on the tray of presentation when is ready to be served but also because the shape can be easily molded. Well, I considered it’s better to use aluminum. Don’t do it! Use plastic wrap because it is more practical. Aluminum breaks and is so unpleasant to have pieces of aluminium left on guests’ cakes.
Se aseaza piscoturi inmuiate in siropul de la compot. Peste piscoturi se pune jumatate din cantitatea de fructe de padure si crema. Nu lasati piscoturile sa absoarba prea mult sirop pentru ca se vor inmuia prea mult.
Put the savioardi soaked in syrup. Over the savioardis put half of the quantity of berries and cream. Don’t let savioardi to absorb too much syrup because they will soften too much.
Continuam sa asezam piscoturi peste care adaugam fructele din compot si crema. Astfel vom proceda pana cand punem toate ingredientele rand pe rand, in straturi. Ultimul strat trebuie sa fie de crema.
Continue to arrange savioardi on which we’ll  put fruits from the compote and cream . We will proceed in the same manner until all the ingredients will be arranged in layers. The last layer should be cream.
Aranjam folia sau aluminiul, acoperim si partea superioara dupa care se pune la frigider pana a doua zi cand va putea fi servita. Atunci vom decora cu zahar pudra, figurine. bombonele sau ce mai vreti voi.
We will arrange the aluminum foil, we will put some foil also on the top and then we will put it in the refrigerator until the next day when it can be served. Then we decorate with powdered sugar, figurines, candies or whatever you want.
 Spor la treaba! Veti termina mai repede decat credeti 🙂
You should do this cake! You will finish faster than you think:)
 

Gulas de porc / Pork goulash

La multi, multi ani, Romania! Azi este Ziua Nationala a Romaniei, o zi incarcata de istorie pentru poporul roman.

Sper ca ati petrecut frumos si ca frigul nu v-a tinut in casa.

Ca si anul trecut, de 1 decembrie, incep seria retetelor de iarna si pentru Sarbatorile de iarna.
Prima reteta este de data aceasta una foarte populara: gulas de porc. Cunosc mai multe variante de gulas. Aceasta este cea pe care o facea strabunica mea si care mie imi place tare mult.
Ingrediente:
– 500 g carnat afumat de casa
– 500 g muschi de porc
– 2-3 linguri de ulei
– 3 cepe
– 3-4 ardei rosii sau 300 g pasta de ardei rosu
– 250 ml bulion de rosii
– boia dulce si iute
– foi de dafin
– piper boabe
– seminte de chimen
– 2 catei de usturoi
– 1 ardei iute (optional)
Happy, happy anniversary, Romania! Today is National Day of Romania, a day filled with history for the Romanian people.
I hope that you spent a wonderful time today and not you weren’t kept in the house by the cold weather.
Like last year, in December 1, I begin the series of winter recipes and for winter holidays.
The first recipe is a very popular one: pork goulash. I know several versions of goulash. This is my grand-grandmother’s and that I like very much.
 
Ingredients:
– 500 g homemade smoked sausage 
– 500 g pork fillet
– 2-3 tablespoons of sunflower oil
– 3 onions
– 3-4 red pepper or 300 g red pepper paste
– 250 ml tomato paste
– sweet and hot paprika
– bay leaves
– pepper seeds
– seeds of cumin
– 2 cloves of garlic
– 1 hot pepper (optional)

Daca aveti carnat afumat de casa nu ezitati sa-l folositi! Gulasul va avea un gust exceptional. Nimic nu se compara cu un mezel traditional bine facut.If you have homemade smoked sausage do not hesitate to use it! Goulash will taste great. Nothing compares with a well done traditional charcuterie.

 Muschiul de porc nu trebuie sa fie cu prea multa grasime. Il vom taia bucatele mici pentru a se patrunde bine cand se caleste.
Pork muscle shouldn’t have too much fat. We will cut it in small pieces in order to be cooked better when we will temper it.

Taiem carnatul in felii potrivite sau in bucati mai mari. We will cut the sausage in medium size slices or in bigger pieces.

Tocam si ceapa marunt, marunt si o punem in cratita unde avem muschiul si feliile de carnat.
We’ll chop the onion very finely and we’ll put it in the pan where we have muscle pieces and sausage slices.

Adaugam uleiul si punem cratita pe foc. Calim muschiul, carnatul si ceapa timp de 10 minute la foc mediu, amestecand in continuu.We’ll add the oil in the pan and we’ll put it on the stove. We’ll temper the pork fillet, the sausage and onion  for 10 minutes at medium heat, stirring constantly.

Cu 2-3 minute inainte de a lua cratita de pe foc vom adauga boia de ardei. Amestecam bine. Daca vom lasa la calit prea mult dupa ce am adaugat boia, amestecul va deveni amar. With 2-3 minutes before taking the pan aside we’ll add paprika. Stir well. If we let it temper too much after we’ve added paprika, the mixture will become bitter.

Adaugam ardeiul, piperul, cartofii si apa dupa care punem cratita inapoi pe foc si lasam sa fiarba. Cand cartofii sunt aproape fierti vom pune bulionul, foile de dafin, chimen, usturoiul tocat si ardeiul iute. Dupa ce gulasul a fiert se trage de pe foc si se lasa 10-15 minute pentru ca aromele sa se combine.
Apoi il servim cald, alaturi de muraturi asortate sau castraveti murati.
Add the red pepper, pepper grains, potatoes and water and then put the pan back on the stove and let it boil. When potatoes are almost cooked we put the tomato paste, bay leaves, cumin, chopped garlic and chili pepper. After cooking the goulash comes will be taken aside and we will allow 10-15 minutes for the flavors to combine.
Then serve it hot with assorted pickles or pickled cucumbers.
Mmm…delicios!
Mmm…delicious!