Prajitura Rumba / Rumba cake

 A fost o saptamana friguroasa, ciudata si care abia am asteptat sa se termine. Azi m-am trezit vesela si cu speranta ca saptamana ce urmeaza va fi mai buna si mai frumoasa.
Cele cateva raze de soare mi-au inseninat ziua chiar daca a fost frig. Am luat masina si am fost sa ma mai uit inca o data la locul unde sper ca anul viitor pe vremea asta va fi casuta noastra 🙂 Copacii din padurea ce se intinde pe dealul de langa erau glazurati cu gheata si straluceau in soarele puternic. Cat de bine mi-a facut privelistea aceea!
Dupa ce m-am intors acasa m-am gandit sa postez o reteta pe care eu o ador. Este vorba de una din prajiturile mele preferate. Poate ca multi dintre voi o stiu sub denumirea de Rumba. Este cunoscuta in mai multe variante: cu nuca, rahat, alune, fructe uscate, stafide. Eu am sa va prezint varianta cu nuca si stafide pentru ca mi se pare cea mai gustoasa.
It was a cold week, even odd that I just expected to be completed. Today I woke up happy and with hope that the coming week will be better and more beautiful.
The few rays of sunshine brighten my day even if it was cold. I took the car and I went to watch again the place where I hope this time next year will be our house:) The trees of the forest which lies on the hill near were glazed with ice and shone in the sun. How good it felt to watch the view!
After I returned home I thought I should post a recipe that I adore. It’s one of my favorite cakes. Perhaps many of you know this cake as  Rumba. It is known in several variants: with nuts, Turkish delight, nuts, dried fruit, raisins. I present you the version with nuts and raisins because I find that is the best of all.

Aveti nevoie de urmatoarele ingrediente:
– 10 albusuri
– 10 linguri de faina
– 10 linguri de zahar
– 10 g praf de copt
– vanilie
– 1 cana de nuci
– 1 cana de stafide rehidratate
– rom
– 2 foi napolitane
– 7 galbenusuri
– 250 g unt
– 250 g zahar pudra
– esenta de cafea
-150-200 g ciocolata neagra
You will need the following ingredients:
– 10 egg whites
– 10 tablespoons of flour
– 10 tablespoons of sugar
– 10 g of baking powder
– vanilla
– 1 teacup of walnuts (about 250g)
– 1 cup raisins rehydrated
– rum
– 2 sheets wafers
– 7 yolks
– 250 g butter
– 250 g powdered sugar
– coffee extract
-150 – 200 g dark chocolate

Albusurile se bat spuma impreuna cu zaharul. Cand spuma este deja tare si nu curge de pe paletele mixerului se adauga vanilia, romul, praful de copt si faina. Apoi se mixeaza pana cand obtinem o compozitie cu o consistenta cremoasa.
Egg whites will be mixed with the sugar. When the meringue is ready we will add vanilla, rum, baking powder and flour. We will mix until we’ll obtain a creamy composition.

Apoi punem nucile si stafidele rehidratate in apa minerala si rom. Amestecam cu o spatula sau cu mixerul.
Compozitia se pune intr-o tava tapetata cu hartie de copt si se baga in cuptorul preincalzit. Dureaza cam 15 minute pana se coace (intr-un cuptor clasic, la temperatura mica).
After that we will put the walnuts and the rehydrated raisins (in sparkling water and rum). We will stir with a spatula or mix with the mixer. The composition will be put in a tray in which we’ve put some baking paper first . The tray will be put in the preheated oven. It will take about 15 minutes until the spongecake is baked (in a classic oven, at low temperature).

Preparam crema care este extrem de simpla.
Intr-o cratita se pune apa la fiert. Cand apa incepe sa clocoteasca pregatim castronul (preferabil de inox) in care punem galbenusurile si zaharul pudra si le amestecam bine. Apoi castronul se pune peste cratita in care fierbe apa si se amesteca in continuu timp de 10 minute, pana cand galbenusurile vor incepe sa se deschida la culoare, moment in care vom lua castronul de pe cratita cu apa. Apoi adaugam esenta de cafea si lasam crema sa se racoreasca. Dupa 6-7 minute adaugam untul taiat bucatele si amestecam pana cand se incorporeaza in crema.
Crema se lasa la racit inainte de a umple foile.
Preparation of cream is extremely simple.
Put water to boil in a dish. When water begins to boil prepare the bowl (preferably stainless steel) in which we’ll add yolks and powdered sugar and we’ll mix them. Then place the bowl over boiling water dish and stir continuously for 10 minutes until the yolks begin to gain a lighter color. Then when we take aside the bowl from the saucepan with water. Add the coffee extract in cream and let cool. After 6-7 minutes add the chopped butter and stir until it’s incorporated in the cream.
Let the cream to cool off before you fill the cake.

Blatul va fi pus intre cele doua foi de napolitana iar crema trebuie sa fie impartita in parti egale. Apoi prajitura se pune intr-o punga si se aseaza o carte sau un obiect greu cam de aceeasi forma si dimensiune deoarece astfel crema se distribuie uniform. Se lasa pana a doua zi cand se va topi ciocolata si se va pune glazura.
Aveti grija cand taiati. Pentru impiedicarea spargerii ciocolatei bagati cutitul in apa fierbinte inainte de taierea bucatelelor.
Spongecake will be placed between the two sheets of wafer and cream should be divided into equal parts. When you finish the filling place the cake in a plastic bag and place a book or heavy object about the same shape and size on it to distribute the cream evenly. Keep it like this until the next day when you’ll melt chocolate and glaze it.
Be careful when you cut. To prevent breakage of chocolate put knife in hot water before cutting the pieces.

Pofta buna! 🙂
Bon appétit! 🙂

Placinta cu varza (Palaneţ cu varza) / Cabbage pie

Cei ce locuiesc in zona Ardealului cunosc foarte bine aceasta reteta. Poate si ceilalti au avut ocazia sa guste in drumul lor prin tara acest preparat delicios.
In familia mea se pregatea destul de des atunci cand traia strabunica. Dupa moartea dumneaei insa nici una dintre noi nu am mai facut. Pana inainte de Craciun cand mi-am adus aminte de Buni si toate retetele minunate pe care ni le pregatea la fiecare sfarsit de saptamana cand o vizitam.
M-am apucat de treaba avand temerea ca nu va iesi atat de buna cum era cea facuta de Buni. Dar am respectat tot ceea ce mi-a spus cand inca eram o copila. Si a iesit atat de buna si pufoasa!
500 ml apa calduta
50 g de drojdie
900 g faina
3 oua
50 g smantana
1 lingurita de zahar brun
4 linguri de ulei

1.5 kg varza proaspata
1 ceapa
4 linguri ulei
cimbru uscat
Those who live in Transylvania area know very well this recipe. Maybe also the others have had the opportunity to taste this delicious dish on their trips through country.
In  my family this recipe was prepared quite often when great grandmother lived. After her death none of us baked it anymore. Before Christmas I remembered the all the good and  wonderful recipes that great grandma prepared us every weekend when we were visiting her. That’s when I decided to prepare it.
I started working with fear that he will not get as good as it was when Buni baked it. But I respected what she told me when I was still a child. And it was so good and fluffy!
500 ml warm water
50 g of yeast
900 g flour
3 eggs
50 g sour cream
1 teaspoon brown sugar
4 tablespoons oil
1.5 kg fresh cabbage
1 onion
4 tablespoons oil
dried thyme

Se taie varza ca pentru salata, chiar mai mare. Daca varza este foarte fibroasa si tare este preferabil sa o taiati cat mai subtire.
Cut the cabbage as you cut it for a salad, even bigger. If the cabbage is very fibrous and hard it is preferable to cut as thin as you can.

Se taie si ceapa si se adauga in vasul in care am pus varza. Apoi adaugam uleiul si punem vasul la foc. Amestecam des deoarece vom cali varza fara a mai adauga apa. Are tendinta de a se prinde de fundul vasului  asa ca trebuie sa fim atenti.
Cut the onion and add it to bowl where you put the cabbage. Then add oil and put the dish on the stove . Stir  cabbage often because it has to temper without adding water. Tends to catch to dish’s bottom so we must be careful.
Nu uitati sa adaugati sarea si piperul proaspat rasnit.
Don’t forget to add the salt and fresh ground pepper.

Intr-un vas mare se pune drojdia faramitata, jumatate din cantitatea de apa calduta, sarea si zaharul. Apoi se cern cca 200 g de faina si se acopera vasul cu un prosop. Se lasa cam 15 minute intr-un loc ferit de frig si curent. In acest timp amestecul va incepe sa dospeasca. Apoi adaugam restul de apa, faina, ouale, smantana si framantam incet. Aluatul se framanta mult mai usor daca adaugam putin ulei si-l incorporam treptat.
Astfel dupa ce am incorporat cele 4 linguri de ulei aluatul va fi pus din nou la dospit pentru inca 15-20 de minute.

In a large bowl put the yeast crumble, half of the amount of warm water, salt and sugar. Then add about 200 g sieved flour and cover bowl with a towel. Allow about 15 minutes in a place away from cold. During this time the mixture will begin to yeast. Then add the remaining water, flour, eggs, cream and knead gently. The  dough will be easier to knead if you add a little oil and incorporate it gradually. So after I incorporated the 4 tablespoons of oil the dough was put in a warm place again for another 15-20 minutes.

Jumatate din aluat se intinde pe masa pudrata cu faina dupa care se transfera cu ajutorul unui sucitor intr-o forma de copt. Peste aluat vom intinde umplutura. Apoi vom pune cealalta bucata de aluat si il crestam cu un cutit pentru a permite umpluturii sa elimine aburul format.
Se pune la copt in cuptorul preincalzit, la temperatura medie. In cazul meu a durat cam 50 de minute.
Placinta se serveste calda sau rece, ca aperitiv sau fel principal.
Half of the dough is tretched on the table dusted with flour then transferred with a rolling pin into a baking form. The filling will be spred over the dough . Then we put the other piece of dough and cut some lines in the middle with a knife to allow the elimination of steam formed by the filling.
Place the dish in the preheated oven at and bake medium temperature. In my case it took about 50 minutes.
Serve the pie warm or cold as an appetizer or main dish.

Bon appétit! 🙂

Briose cu amaretti si martipan / Muffins with amaretti and marzipan

La mine in familie sunt recunoscuta pentru doua lucruri: reciclez tot de prin frigider si tot ce imi place si nu pot manca pe la mama si bunica cer sa se puna la pachet :)) Nu transform o mancare in alta dar in mod sigur nu voi arunca mancarea pe care am cumparat-o. De aceea o mare parte din retetele mele sunt facute si din cauza ca nu m-a lasat inima sa arunc diverse ingrediente ramase in cantitati mai mici in frigider. Poate si voi sunteti in aceeasi situatie si aveti nevoie de o idee 🙂 De Craciun am facut tot felul de preparate pentru care am avut nevoie numai ( 🙂 ) de galbenusuri. Asa ca am ramas cu multe albusuri. Am facut niste briose minunate cu ele. Iata reteta:

– 10 albusuri
– 11 linguri de faina
– 10 linguri de zahar
– cacao neagra (5-6 linguri)
– 100 ml smantana dulce
– 5 g praf de copt
– 50 g martzipan
– esenta de migdale
– amaretti (40 buc micute)
– 50 g ciocolata neagra (glazura)
In my family I’m well known for two things:  for recycling all the rests of ingredients from the fridge and because everything I like and can not eat at my mother and grandmother I ask to be put in casseroles for home :))
I don’t like to transform a dish in other but certainly will not throw the food that we bought. That’s why many of my recipes are made because I didn’t like to throw different ingredients left in small quantities in my  refrigerator. Maybe you are in the same situation and you need an idea:)
For Christmas I made many recipes that needed only the yolks. So remained a lot of egg whites that were used to bake these wonderful muffins. Here’s the recipe: 
– 10 egg whites
– 11 tablespoons of flour
– 10 tablespoons of sugar
– black cocoa (5-6 tablespoons)
– 100 ml fresh cream
– 5 g baking powder
– 50 g marzipan
– almond extract
– amaretti (40 tiny pcs)
– 50 g dark chocolate (frosting)
Am mixat albusurile cu zaharul pana cand am obtinut o spuma tare. Am adaugat cacao, esenta de migdale si in final praful de copt si am mixat. Apoi am pus faina si smantana si am amestecat in continuare.
Compozitia este cremoasa, densa. Eu am pus bucatile de martipan in aceasta compozitie. Puteti sa le puneti si cand turnati compozitia in forme, nu este nici o diferenta.
I mixed the egg whites with sugar until I got a meringue. I added cocoa, almond extract and baking powder and finally I mixed well. Then I put the flour and cream and I stirred. 
Composition is creamy, dense. I put pieces of marzipan in this mixture. You can put them and when you pour the composition in forms, there is no difference.
Hartiile pentru muffins au fost putin atipice. Nu am reusit sa gasesc forme sau tava care sa aiba cuiburi de aceasta dimensiune. Asa ca m-am descurcat cu formele de minitarte.
Am pus hartia, putina compozitie si 4 amaretti. Am vrut ca amaretti sa fie acoperiti de compozitie deoarece altfel s-ar fi ars.
Nu va ingrijorati ca partea superioara nu este uniforma, ea se va nivela in momentul in care incep sa se coaca.
Am pus formele intr-o tava mare si le-am bagat in cuptorul preincalzit. Le-am copt la temperatura medie cam 15 minute.
Papers for muffins were quite atypical. I was unable to find forms or tray which had nests for this size. So I did use the ones for mini pies.
I put the paper, some composition and 4 amaretti. I wanted amaretti to be covered with composition  because otherwise they would be burned.
Do not worry if the top is not uniform, it will flatten when they begin to bake.
I put the forms in a large tray and I put it in the preheated oven. I cooked them at average temperature about 15 minutes.
Dupa ce s-au racit, am topit ciocolata neagra si am pus pe fiecare briosa. Le-am si decorat cu o floricica, sa ne mai treaca dorul de primavara! 🙂
After they cooled off, I melted the chocolate and I put some on each muffin. I decorated them with flowers, to pass our longing for spring! 🙂
Serviti cu o cafea buna, un lichior amaretto sau un ceai negru, aromat. Delicioase!
Serve them with a cup of good coffee, amaretto liqueur or black flavored tea. Delicious!
Bon appétit! 

Miniplacinte cu somon afumat / Minipies with smoked salmon

De curand am observat ca foarte multi dintre cititorii blogului meu cauta retete pentru aparatul de copt Pie&Co de la Moulinex. A inceput sa fie destul de popular pentru ca este usor de folosit si coace rapid o multime de bunatati.
De Anul Nou am pregatit o reteta simpla si gustoasa, in ton cu superstitia ca trebuie neaparat sa ai pe masa peste ca sa-ti mearga bine tot anul 🙂
Reteta? Tot timpul spun ca data viitoare fac miniplacinte cu aluat din comert. Ei bine nici de data asta nu am facut !
Iata de ce aveti nevoie:
– 200 g unt
– 200 ml lapte
– 2 linguri pasta de gogosari, ardei rosu sau ardei iute
– 600-650 g faina
– 100 g somon afumat
– 200 g masline
– porumb
Recently I noticed that many of my blog readers look for baking recipes suitable for Pie & Co device, from Moulinex. It began to be quite popular because it is easy to use and it bakes quickly lots of goodies.
I prepared for New Year’s Eve a simple and tasty recipe, in tone with the superstition that you absolutely must have on your table fish just to have luck all the next year:)
Recipe? I always said that next time I will bake minipies with dough bought from supermarket. Well I didn’t use this time dought from supermarket!
Here’s what you need:
– 200 g butter
– 200 ml milk
– 2 tbsp bell pepper paste, red pepper or paprika
– 600-650 g flour
– 100 g smoked salmon
– 200 g olive
– sweetcorn

Intr-un castron mare punem untul moale, cele doua linguri de gogosar si laptele caldut. Amestecam bine pana omogenizam compozitia dupa care adaugam faina si o incorporam. Framantam pana cand se obtine o coca elastica, destul de moale. Acoperim castronul cu folie de plastic si se pune in frigider 20 de minute.

In a large bowl put the soft butter, two tablespoons of minced bell pepper and warm milk. Mix well to blend the composition and then add flour and incorporate. Knead until you’ll obtain an elastic and quite soft dough . Cover bowl with plastic wrap and place it in the refrigerator for 20 minutes.

Apoi vom intinde cu un sucitor jumatate din coca pe masa dupa care vom decupa cu ajutorul formei mari din setul aparatului  cosuletul placintei. Fiecare bucata decupata se aseaza intr-un cuib.

Then we spread with a rolling pin half of dough on the table and after we will cut with a large form from device’s kit the “basket” of our mini pie. Each piece of dough is placed in a nest.

Punem apoi umplutura in fiecare cosulet. Intindem din nou coca pe masa cu ajutorul sucitorului dupa care vom decupa cu forma cea mica partea de sus a placintelor.
Daca vrei sa faceti aceste placinte in alt fel de tava si nu aveti kit pentru decupare puteti folosi doua forme rotunde cu diametre diferite (de ex. cu diametrul de 10 si de 8). Tineti cont de faptul ca avem nevoie de o grosime a aluatului de 3 mm, deci nu prea subtire.
Inchidem aparatul si coacem pana cand se aprinde beculetul verde.
Daca veti coace placintele in tava veti sti cand sunt gata. Ele trebuie sa fie rumenite deasupra. Nu uitati sa preincalziti cuptorul inainte si sa coaceti la temperatura medie.

Then fill each basket. Spread dough on the table again with the rolling pin and then we cut the small top of pie with the form from our kit.
If you want to make these pies in a tray and not with Pie&Co and and you don’t have a cutting kit you can use two round shapes with different diameters (with a diameter of 10 and 8). Keep in mind that we need a dough thickness of 3 mm, so not too thin.
Close the machine and bake until green light appears and tells you that your pies are ready to be served.
If you bake pies in the tray you will know when they are ready. They should be browned on top. Do not forget to preheat the oven first and then bake at medium temperature.

Sunt aratoase, sunt usor de facut si tare bune. Deci trebuie neparat incercate!
Pofta buna!

They look gorgeous, are easy to bake and they are very good. So you must try them!
Bon appétit!

Cozonac / Romanian Sweet Bread

De mult timp caut o reteta buna de cozonac. De fiecare data m-am lovit de faptul ca trebuie framantat mult timp, ba trebuie de cate 2-3 ori si nu mai putin de 30 de minute. Trebuie sa recunosc faptul ca nu imi place in mod deosebit sa framant si nici nu ma dau in vant dupa retete de genul celor de care v-am spus mai sus. Si dupa multa vreme am gasit o reteta de cozonac extraordinara. Cea a Gabrielei . Prima data cand am facut-o, anul acesta de Pasti, am avut o surpriza de proportii. Si nu exagerez. Mi-au crescut atat de mult cozonacii incat s-au unit in cuptor si mi s-a deschis si usa  🙂 Pare greu de crezut dar este adevarat. Au iesit tare pufosi si nu au avut viata prea lunga, neavand nici macar o fotografie sa v-o pot arata. Asa ca de Craciun am repetat reteta. Multumesc, Gabriela!

Sa va spun ce ingrediente am folosit:


– 1 kg faina (GRANIA verde, pentru cozonac)
– 50g drojdie (pachetel galben BUDAFOK)
– 250g zahar
– 500 ml lapte de 3,5% grasime  (+2, 3 linguri daca este necesar)
– 200 g unt topit
– 5 galbenusuri
– 1 lingurita rasa de sare
– coaja rasa de lamaie, portocala, esenta de rom, vanilie

–  200 g nuca macinata 
– 100 g crema de lapte
– stafide rehidratate
– rahat
I was looking for a long time for a good  recipe of cozonac. Every time I found recipes that said I should knead the dough fora long time, even 2-3 times and no less than 30 minutes. I must admit that I do not particularly like to knead and I don’t like recipes like the ones mentioned above.  And after some time I found a great cozonac recipe. Gabriela’s recipe. The first time I baked after this recipe on Easter, and I had a big surprise. And I don’t exaggerate. My cake grown so much so the two separate cakes became one and they even opened my oven’s door :)) It seems hard to believe but true. It was  fluffy and didn’t have a long life, so I don’t even have a photo that I can show it to you. So I repeated this recipe for Christmas. Thanks, Gabriela!
Let me tell you what ingredients I used:
– 1 kg flour 
– 50g yeast 
– 250g sugar
– 500 ml milk 3.5% fat (+2, 3 teaspoons if necessary)
– 200 g butter, melted
– 5 yolks
– 1 teaspoon salt
– Lemon zest, orange, rum essence, vanilla
– 200 g ground walnuts
– 100 g milk cream 
– rehydrated raisins
– turkish delight
Am cernut faina intr-un bol mare de doua ori si am incalzit putin laptele in care am dizolvat zaharul si vanilia.
Apoi o parte din faina impreuna cu drojdia si cateva linguri de lapte caldut le-am pus intr-un castron. Peste drojdie si lapte se presara cateva linguri de faina si se lasa la dospit. 
I sifted the flour in a large bowl twice and I heated the milk and I dissolved the sugar and vanilla in it.
Then I put some flour with yeast and a few tablespoons of warm milk in a bowl. Sprinkle some flour over the yeast and milk and let the dough to yeast for some minutes. 
Cand faina de deasupra a inceput sa crape adaugam restul de lapte, galbenusurile frecate cu sare si restul de vanilie si faina care ne-a mai ramas. 
When the flour above began to “crack” add remaining milk, yolks mixed with salt and vanilla and the flour that  left.
Framantam aluatul adaugand treptat untul topit. Am framantat in total vreo 15 minute dupa care am acoperit vasul cu un prosop de bucatarie si l-am pus intr-un loc unde stiam ca este caldut. Coca a fost lasata cam 45 de minute timp in care si-a dublat volumul.
Knead the dough adding gradually the melted butter. I have knead the dough a total of about 15 minutes and  after that I covered the bowl with a kitchen towel and put it in a warm place. The dough was left about 45 minutes to yeast during which the volume doubled.
Intre timp am preparat crema din nuca macinata si crema de lapte. Stafidele fusesera rehidratate in apa minerala iar rahatul taiat in bucatele.
Cand coca a crescut am impartit-o in doua bucati. Fiecare bucata am impartit-o din nou in doua si le-am intins pe masa unsa cu ulei. Am pus crema de nuca, stafidele si rahatul si le-am rulat. Apoi cele doua rulouri le-am impletit si le-am pus in tava tapetata cu hartie de copt. 
Meanwhile I prepared cream of cream milk and ground walnuts. I also rehydrated  the raisins in sparkling water and  I cut the Turkish delight in small pieces.
When dough has risen I divided it into two pieces. I divide each piece again in half and lay on the table greased with oil. I put the cream, raisins and Turkish delight and I rolled them. Then the two rolls were  blended and put in baking tray in which I put some baking paper.
Fiecare cozonac va fi uns cu galbenus amestecat cu zahar sau apa cu zahar. Apoi se baga in cuptorul preincalzit si se coace la temperatura medie.
Each cozonac will be brushed with egg yolk mixed with sugar or with a syrup made of water and sugar. Then it will be put in the preheated oven, at medium temperature. 
Cand cozonacul este gata va arata ca si cel din fotografiile de mai sus: rumenit frumos 🙂
When it’s baked it will look just like the one in the pictures: goldish 🙂
Lasati-l sa se raceasca inainte de a-l taia. 
Let it cool off before cutting the slices.
M-am gandit sa va invit macar virtual in casa mea, asa cum a fost ea de Craciun si Anul Nou, la un pahar de sampanie, rom sau lichior 🙂
I thought it would be nice to invite you virtually in my house, like it was for Christmas and New Year’s Eve to drink a glass of champagne, rum or liqueur 🙂
Bon appétit!

Murătură iute / Spicy pickles

V-am povestit zilele saptamana trecuta pe Facebook ca am gasit cateva retete din vara pe care am tot uitat sa le pun sau pur si simplu le-am amanat si le-a trecut sezonul. Daca mai pun la socoteala si retetele pe care le-am publicat pe Gustos atunci chiar am de recuperat.
Prima dintre aceste retete este cea de muratura iute – o varianta fara telina. Iata ce am folosit eu:
-1 kg kg de ceapa
– 1 kg de ardei iuti
– 1 kg morcovi
– 6-7 gogosari
– 3 L de apa
– 1/2 L de otet
– 3 linguri de zahar
– sare, piper, foi de dafin
I told you last week on Facebook that I found some recipes made last summer that I  forgot to put on my blog or I simply delayed them too much and the season just passed. If I count the recipes that I  published on  then I really have to recover much.
The first of these recipes is the hot pickle – a version without celery. Here’s what I’ve used:
-1 kg of onions
– 1 kg of chilli pepper
– 1 kg carrots
– 6-7 red bell peppers
– 3 l of water
– 1 l of vinegar
– 3 tablespoons of sugar
– salt, pepper, bay leaves

Am avut niste ardei iuti de la prietena mea Simona, care anul trecut a avut o gradina absolut fabuloasa. Numai in reclamele de la TV am mai vazut asemenea legume si fructe cum am vazut in gradina ei! Si unde mai pui ca au fost crescute fara ingrasaminte, crescute cu mult drag.
M-am tot gandit cum sa pregatesc ardeii mai ales ca fiind rosii era absolut clar ca sunt extrem de iuti. Si mi-am adus aminte de o reteta de-a mamei pe care am modificat-o putin. Mi s-a parut ca merge mult mai bine aceasta muratura fara telina sau cel putin asa imi place mie mai mult.
I had some hot peppers from my friend Simona. She had last year an absolutely fabulous garden. Only in the TV ads I’ve seen such fruits and vegetables  like in her garden! And I should mention that they were grown without any fertilizer, raised with much love.
I’ve been thinking how to prepare red peppers especially because it was absolutely clear that they were extremely hot. And I remembered one of my mother’s recipes that was a little bit modified. I found that this pickle is much tasty without celery or it’s just me who likes it that way.

Nu am fost eu prea curajoasa incat sa tai ardeiul iute cu un cutit. Am preferat sa-l tai cu …o foarfeca! Si am taiat, si am taiat 🙂
Bineinteles ca trebuie sa-i si spalati; uitasem sa va spun…
I wasn’t brave enough to use a knife to cut the chili peppers. I preferred to cut them…with scissors!  An I cut, and I cut 🙂
Of course you’ll have to wash them first; I forgot to mention that…

Apoi curatam ceapa si gogosarii si le taiem in bucatele de marime potrivita.
Urmeaza morcovii pe care-i curatam, ii spalam si ii razuim pe razatoarea mare.
Then clean the onion and red bell peppers and cut them into  medium pieces.
We will peel and wash the carrots. After that we will grate them.

Amestecam bine legumele intr-un vas mare. Sub nici o forma cu mana. Nu ai o senzatie prea placuta dupa aceea 🙂
Apoi punem apa la fiert impreuna cu sarea si condimentele. Cand incepe sa fiarba adaugam zaharul si otetul  si mai lasam sa fiarba 3-4 minute. Apoi turnati continutul oalei peste legume si acoperiti vasul. Cand amestecul s-a racit il vom pune in borcane. Se depoziteaza intr-un loc rece si intunecos.
We’ll mix well the vegetables in a big dish. Under no circumstances with your hands. You won’t have a nice sensation after that 🙂
Then put water to boil with salt and condiments. When water starts to boil add sugar and vinegar and let it boil for 3-4 minutes. Then pour the  hot content over the vegetables and cover the dish. When the mixture is cooled we will put the spicy pickles in jars. Store them in a cool and dark place.
Folositi aceasta muratura iute pentru ciorbe sau orice alt fel de mancare 🙂
Pofta buna!
Use this hot and spicy pickle for soups or any other type of food 🙂
Bon appétit! 

Cocoş cu sos de clementine si rubarba / Rooster with clementines and rhubarb sauce

Am pregatit aceasta reteta de Craciun dar nu am avut cand sa o postez pe blog. Si azi i-a venit in sfarsit randul.
Cu ea am sa particip la provocarea lunii ianuarie de pe blogul Mitinitei. Luna aceasta provocarea are ca tema citricele si retete de detoxifiere. Eu am ales clementinele pentru ca imi plac extrem de mult si este sezonul lor.
Cocoşul este din curtea mamei si se pare ca a suparat-o destul de tare, fiind foarte violent si distrugator.
Iata ce ingrediente am folosit:
– pulpe si piept de cocoş
– 1.5 l vin alb
– 5-600 g clementine
– 200 g rubarba
– 50 g unt
– 50 ml apa
– 1 lingura de zahar brun
– 2-3 cuisoare
I prepared this recipe for Christmas but I haven’t had time to post it. And now its turn finally came.
With this recipe I will attend the January’s challenge on Mitinita’s blog. This month the challenge’s themes are citrus and detoxifying recipes. I chose the clementines because I like them very much and it is their season.
Rooster is from my mother’s yard and it seems to have upset her a lot being very violent and destructive.
Here are the ingredients I used:
– rooster breast and legs
– 1.5 l white wine
– 500-600 g clementines
– 200 g rhubarb
– 50 g butter
– 50 ml water
– 1 tablespoon of brown sugar
– 2-3 cloves

Am spalat carnea de cocoş cu multa apa si am pus-o intr-un vas ceramic pentru copt. Apoi am adaugat vinul si am acoperit vasul cu aluminiu deoarece nu are capac. Apoi am pus vasul in cuptorul preincalzit. Prepararea carnii dureaza cam 2 ore, deoarece cuptorul a fost fixat pe temperatura medie. Am intors carnea de pe o parte pe alta de doua ori iar inainte cu 5 minute de a o scoate din cuptor am lasat vasul descoperit. Astfel carnea s-a rumenit frumos.
Rooster’s meat was washed with plenty of water and put in a ceramic cooking dish. Then I added the wine and I covered the dish with aluminum because my dish doesn’t have a lid. Then I put the dish in the preheated oven. Preparation of meat takes about 2 hours, as the oven temperature was set on medium. I turned the meat on one on both sides two times and 5 minutes before removing it from the oven I took off the aluminium. This way the meat browned nicely.

Inainte de servire am pregatit sosul. Am curatat clementinele si am separat feliile. Apoi le-am pus intr-o cratita dupa care am adaugat rubarba – a mea intr-un mare bulgare de gheata :)) Si in final am pus apa.
Cratita se pune la fiert si amestecam incet pana cand sosul va incepe sa fiarba. El va deveni o pasta destul de groasa care nu are o culoare tare placuta ochiului insa mirosul este minunat. Cand sosul este aproape gata se adauga zaharul brun si cuisoarele si se mai lasa 3-4 minute dupa care se ia deoparte. In final adaugam untul si amestecam pana la omogenizare.
Carnea de cocos se serveste cu piure de cartofi si sos sau pur si simplu cu sos. Combinatia de dulce-acrisor a sosului, aroma cuisoarelor dar si carnea preparata in vin sunt potrivite pentru perioada iernii.
I prepared the sauce before serving. I peeled and I separated slices of my clementines. Then put them in a pan and I added the rhubarb – mine in a large ice block :)) And in the end I put the water.
I put the saucepan to boil and stirred gently until the sauce begun to boil. It will become a paste thick enough. It doesn’t  have a color pleasing to the eye but the smell is wonderful. When sauce is almost ready, add brown sugar and cloves and let it 3-4 minutes to boil then take the pan aside Finally add the butter and stir until it will be homogeneous.
Rooster meat is served with mashed potatoes and sauce or simply with sauce. The combination of sweet and sour sauce, cloves and meat flavor in wine are suitable for winter.

Pofta buna!
Bon appétit! 

Prajitura cu scortisoara si jeleu de mere / Cinnamon and apple jelly cake

Iata ca Sarbatorile de Iarna se apropie de final. Ca in fiecare an am pregatit mai multe retete pe care abia acum reusesc sa le pun in ordine, fotorgafiile la fotografii, retetele la locul lor. Si este momentul sa incep sa va povestesc despre ce am mai gasit interesant, ce mi-a placut in mod deosebit.

Am sa incep cu o prajitura destul de interesanta ca gust si mai ales ca si textura. si spun acest lucru deoarece blatul este imbibat cu jeleu, prajitura fiind “umeda”. 
Ingredientele le gasiti mai jos.
– 8 oua
– 8 linguri de zahar
– 10 linguri de faina
– 20 g zahar Vanilla Bourbon
– 10 g praf de copt
– 1 lingura de ulei
– 3 linguri de scortisoara 
– 200 g unt
– 100 g dulceata de gutui
– coaja rasa a unei lamai
– 500 ml suc de mere verzi
– 20 g gelatina
So the winter holidays almost ended.  Like every year I have prepared several recipes that only now I managed to put in order, photos with the photos, recipes in their files. And now it’s time to begin to tell you what I found interesting, what I liked in particular.
I will start with a cake that tastes quite interesting and has an especially texture. And I say this because the spongecake is soaked with jelly, cake being  a little bit “wet”.
The ingredients can be found below.
– 8 eggs
– 8 tablespoons of sugar
– 10 tablespoons of flour
– 20 g sugar Vanilla Bourbon
– 10 g baking powder
– 1 tablespoon of oil
– 3 tablespoons cinnamon
– 200 g butter
– 100 g quince jam
– grated peel of a lemon
– 500 ml green apple juice 
– 20 g gelatin

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 continuemixing until you’ll get a hard foam, like the meringue.
Galbenusurile se amesteca bine. Apoi adaugam scortisoara, vanilia, uleiul si omogenizam. Vom obtine o pasta destul de groasa pe care o vom pune peste spuma din albusuri.
Mix well the egg yolks. Then add cinnamon, vanilla, oil and homogenize. We will get a quite thick paste that will put in the bowl with meringue.
In final am pus faina si praful de copt si am omogenizat. Se pune coca in tava pudrata cu faina sau in care am pus hartie de copt. 

Prajitura este coapta atunci cand partea superioara a prajiturii este frumos rumenita. De asemenea recomand sa incercati si cu o scobitoare. 
In the end I put the flour and the baking powder and I homogenized. Dough will be put in the flour powdered tray or in which we put baking paper.
Cake is baked when the top is nicely browned. Is also advisable to try itwith a toothpick.

Cat timp blatul a fost la copt am preparat umplutura. Desi pare atat de banala si total neatractiva rezultatul final a fost mult peste asteptarile mele. Cine s-ar fi gandit ca eterna combinatie de unt/dulceata este atat de buna intr-o prajitura? Si totusi…Nu am facut crema cu blenderul pentru a avea o consistenta omogena ci am preferat sa amestec untul moale cu dulceata deoarece imi place sa simt bucatile de gutuie. Daca va place crema omogena folositi cu incredere un blender.
While I baked the spongecake I also prepared the filling. Although the filling seems so common and totally unattractive the final result was above my expectations. Who would have thought that the eternal combination of butter / jam is so good in a cake? And yet … I didn’t use a blender to get a homogeneous consistency of my cream. I preferred to mix the soft butter with jam because I like to feel the pieces of quince. If you like the cream to be homogeneous you should use a blender.
Blatul se taie in doua. Una dintre bucati se pune in tava in care am copt blatul. Apoi se pune crema si se pune cealalta bucata de blat.
Cut the spongecake in half. One of the pieces is put in the baking pan in which we baked the spongecake. Then add the cream and put the other piece of spongecake.
Intr-o cratita am pus sucul de mere (poate fi si nectar) iar intr-o cana am pus gelatina pe care am hidratat-o cu 3 linguri de suc. Sucul l-am pus la incalzit. Atentie nu trebuie sa fie fiarba si nici sa aiba mai mult de 50 de grade altfel gelatina se va distruge. 
Cand sucul din cratita este caldut adaugam gelatina hidratata si amestecam pana cand se dizolva. 
Apoi se toarna caldut peste prajitura asigurandu-ne ca sucul a ajuns pe toata suprafata prajitura in egala masura. Apoi acoperim tava cu folie alimentara sau folie de aluminiu si se lasa sa se raceasca cca o ora. Apoi se pune in frigider pana a doua zi.
I put in a pan the apple juice (can be nectar) and I put in a cup the gelatin that we hydrated it with 3 tablespoons of juice. I put the pan with juice on the stove . Attention should not be boiling the juice and have no more than 50 degrees because it will destroy the gelatin.
When the juice in the pan is warm add the hydrated gelatin and stir until it will be dissolved.
When is still warm pour over cake ensuring that juice will get all over the cake came in equal measure. Then cover the tray with plastic wrap or aluminum foil and let the cake cool for about an hour. Then put it in the refrigerator until the next day.
Decorati prajitura cum doriti si taiati-o in bucatele mici. Este tare buna!
Decorate cake as you wish and cut it into small pieces. It’s delicious!
Sa aveti pofta!
Bon appétit!