Rulouri de curcan cu mix de nuci, alune si masline / Turkey rolls with nut mix and olives

Peste cateva zile va incepe oficial primavara. Abia astept! Sambata am avut o mostra insa vreau mai mult ๐Ÿ™‚ Poate ca si voi vreti dar se pare ca mai avem de asteptat. Pana cand o sa savuram o salata si un gratar pregatit in aer liber mai trebuie sa asteptam cel putin o luna. 

Pentru ca weekendul acesta ne-am plimbat, am gatit si am dormit mai mult decat de obicei, nu am prea avut timp sa postez retetele pe care le pregatisem. Stiu ca sunt deja cateva persoane care asteapta cu interes aceasta reteta de rulouri ๐Ÿ˜‰
Iata de ce vom avea nevoie:
– 1.5 kg piept de curcan
– 350 ml vin alb demisec
– 3 linguri de ulei de masline
– mix de piper
– oregano
– nuci caju, nuci simple, alune de padure, alune de pamant, migdale
– masline negre
In few days the spring will officially begin. I cannot wait! Saturday we had a sample of what we’ll have next but I want more ๐Ÿ™‚ Maybe you want too but it seems that we will have to wait. Until we will savor a salad and a barbecue made outdoor  we will have to wait at least one month.
This weekend we walked, I cooked and we slept more than usual, so I didn’t really had time to post recipes that were prepared. I know some people that are already looking forward to see this recipe of rolls ๐Ÿ˜‰
This is what we need:
– 1.5 kg turkey breast
– 350 ml semi-dry white wine
– 3 tablespoons olive oil
– mix of pepper
– oregano
– cashew nuts, walnuts, hazelnuts,peanuts, almonds
– black olives
Dezosam pieptul de curcan si-l taiem in felii mari, de grosime potrivita (2-3 cm). Apoi fragezim carnea cu un ciocan de snitele. Astfel vom obtine felii de aproximativ uniforme ce vor fi usor de rulat.
We will separate the turkey breast of bones and we cut the meat in slices, of medium thickness (2-3 cm). Then we will tender the meat with a hammer, especially made for schnitzels. This way we’ll get uniform slices that will be easy to roll. 
 
Se amesteca vinul cu uleiul si condimentele. Apoi se pun bucatile de carne si se acopera cu amestecul obtinut. Vasul se va acoperi si se va baga in frigider timp de 3-4 ore.
Mix wine with olive oil and spices. Then put the meat and cover with the obtained mixture. Then cover the bowl and put it in the refrigerator for 3-4 hours.
Dupa cele 3-4 ore carnea se scoate pe o farfurie intinsa. Fiecare felie de carne se umple cu mix de nuci si masline dupa care se inveleste in hartie de copt sau folie de aluminiu. Rulourile se aseaza intr-un vas termorezistent dupa care se adauga apa cat sa le acopere pana la jumatate.
Se baga in cuptorul preincalzit. Rulourile se vor prepara la temperatura medie timp de 1.5 ore.
After 3-4 hours the meat will be taken out on a plate. Each slice of meat will be filled with mix of nuts and olives then wrap it in parchment paper or aluminum foil. Rolls will placed in a baking dish and then is water is added, enough to fill half of it.
The dish will be put in the preheated oven. The rolls will be cooked at medium temperature for 1.5 hours. 
Noi am servit rulourile cu niste cartofi copti in cuptor. Daca aveti pofta puteti incerca si cu niste cartofi prajiti – o data la catva timp va mai puteti rasfata ๐Ÿ˜‰
We have served rolls with some baked potatoes in the oven. If you like you can try with some fries – you can  indulge yourselves once in a while ๐Ÿ˜‰
Gustul rulourilor de curcan este foarte interesant. Aroma vinului si combinatia de nuci/masline va vor placea cu siguranta. Se poate servi atat ca fel principal cat si ca aperitiv rece.
Pofta buna!
Turkey rolls’ taste is very interesting. Wine aroma and the combination of nuts / olives will make love these rolls. It canbe served as a main course and as cold appetizer.
Bon appรฉtit!

Prajitura cu nuca si crema de lapte / Walnut and milk cream cake

Nu stiu ce ganditi voi dar eu am ajuns la limita rabdarii! Dupa o saptamana in care am dat la lopata si ne-am chinuit cu zapada pentru orice  deplasare, iata ca am ajuns si in punctul culiminant: topirea zapezii. Incepe o noua saptamana cu noi provocari…
Si ca sa imi revin putin din starea de nervozitate care ma cuprinde numai cand ma gandesc la minunata saptamana ce va incepe m-am gandit sa pun o reteta de prajitura cu nuca pe care e musai sa o repet.

I do not know what you think but I reached the limit of patience! After a week in which I had to use my shovel to get rid of snow and we struggled for any walk and travel, now we reached the most interesting point: snow melting. Here we go again – we’ll start a new week with new challenges …
Just to get out of my nervousness that gets me only when I’m thinking of next week I thought I should post a walnut cake recipe that needs to be baked again.

Iata ce am folosit:

Blat
– 10 oua
– 10 linguri de zahar
– 10 linguri de faina
– 100 g nuci macinate
– 1 lingura de ulei
– 2 plicurii vanilie Finesse (sau o pastaie de vanilie)
– 10 g praf de copt
Crema
– 200 g unt
– 100 g nuca macinata
– 200 g crema de lapte
– 150 g glazura alba de vanilie (sau 150 g ciocolata alba)

Here’s what I used:
Sponge cake
– 10 eggs
– 10 tablespoons of sugar
– 10 tablespoons of flour
– 100 g ground nuts
– 1 tablespoon oil
– 16 g Finesse vanilla (or vanilla bean)
– 10 g baking powder
Cream
– 200 g butter
– 100 g ground walnuts
– 200 g milk cream 
– 150 g white vanilla frosting (or 150 g white chocolate)

Pentru inceput am facut blatul. Am separat albusurile si le-am batut spuma impreuna cu zaharul dupa care am adaugat vanilia.
First of all I baked the sponge  โ€‹โ€‹cake. I separated egg whites, I mixed with sugar and then I added vanilla.

Apoi am pus nuca macinata si galbenusurile de oua amestecate cu uleiul si am mixat. Tot acum se adauga si praful de copt.
Then I put ground nuts and egg yolks mixed with oil and I mixed them well. Baking powder is also added now.

In final punem faina si omogenizam. Compozitia se pune intr-o tava in care tapetata cu hartie de copt si se baga in cuptorul preincalzit. Blatul se coace la foc mediu. Veti sti cand este copt; fie va uitati la culoarea blatului (trebuie sa fie auriu) fie incercati cu o scobitoare.
Finally put the flour and blend. Composition will be put into a tray with parchment paper in it and put in preheated oven. Cake will be baked at medium heat. You will know when it is baked; the color should be goldish or try with a toothpick.

Cat timp se raceste blatul noi preparam crema. Se mixeaza untul moale cu nuca si crema de lapte. Se obtine o crema nici prea moale, nici prea tare.
While the cake cools down we’ll prepare the cream. We’ll mix soft butter with nuts and milk cream. You’ll get a cream not too soft nor too hard.

Crema se pune intre cele doua bucati de blat. Prajitura se va pune pe o tava si cu totul intr-o punga de plastic dupa care se baga in frigider. Ideal este sa fie decorata si servita a doua zi.
The cream is put between the two pieces of spongecake. The whole cake will be placed on a tray and put in a plastic bag then in the refrigerator. Ideal is to be decorated and served the next day.

Eu am folosit pentru decorare ciocolata alba cu vanilie topita si bombonele roz. Voi alegeti ceea ce va place mai mult. Prajitura poate fi glazurata si cu ciocolata neagra daca va place mai mult.
I used vanilla melted white chocolate and I decorated with pink candies. You choose what you like best. Cake can be glazed with dark chocolate if you like.

Atentie cum taiati bucatelele de prajitura deoarece glazura se sparge usor. Se observa din fotografii ca si eu am avut unele probleme ๐Ÿ™
Pay attention how you cut pieces of cake because frosting breaks easily. It can be easily seen in photos that I had some problems ๐Ÿ™

Sa aveti o saptamana usoara! ๐Ÿ™‚
Have a good week! ๐Ÿ™‚

Rata caramelizata / Caramelized duck

Vremea din ultima perioada m-a indispus si m-a facut sa imi doresc sa hibernez. Dar a trebuit sa si traim cu ceva. Si am gasit solutia rapid. Ador mancarurile care se fac singure la cuptor! Unde mai pui ca se incalzeste toata casa, miroase minunat si in plus poti sta cu un ceai sau un pahar de vin si sa rasfoiesti o carte buna.
Asa ca am gasit solutia: o rata de la mama, niste vin si cateva ciuperci si gata masa!

The weather lately upset me and made โ€‹โ€‹me want to hibernate. But we had to live with something. And I found a solution quite quickly. I love dishes that are cooked in the oven! Not to mention that the house warms, it smells great and also you can stay with a tea or a glass of wine and a good book in you chair.
So I found the solution: a duck from my mother’s yard, some wine and some mushrooms and the meal was ready!

Ce am folosit:

1 rata de cca 2 kg
4 linguri de miere
2 linguri de ulei
1 litru de apa
1 pahar de vin roze dulce
1 portocala

Garnitura

1 kg de ghebe
1.5 pahare de vin roze demisec
2 linguri de ulei
1 frunza de dafin

What I used:


a duck of about 2 kg
4 tablespoons of honey
2 tablespoons oil
1 liter of water
1 glass of fresh rosรฉ wine
1 orange


Side dish


1 kg of honey mushrooms
1.5 glass of semi-dry rose wine 
2 tablespoons oil
1 bay leaf

Rata se spala cu multa apa calda si se lasa la scurs timp de 20-30 de minute inainte de a fi pusa in cuptor.
Se pregateste o tava cu pereti mai inalti in care se pune hartie de copt si se toarna apa. Glazura se pregateste din timp omogenizand mierea cu uleiul.
Rata este asezata in tava si unsa cu ajutorul unei pensule de silicon cu glazura pregatita anterior. In interiorul acesteia se pune portocala spalata bine si nedecojita, intepata din loc in loc. Ea are rolul de a aroma carnea dar si de a mentine cavitatea, in cazul in care doriti ca prezentarea pe platou sa fie eleganta.

Wash the duck with plenty of hot water and leave to drain for 20-30 minutes before being placed in the oven.
Prepare a tray with taller walls in which is put baking paper and add water. Meanwhile prepare the glaze homogenizing honey with oil.
Duck is placed in the tray and greased with a silicone brush with glaze prepared previously. Inside it put the orange rinsed and hulled, stung from place to place.Orange is put to flavor the meat but also to maintain the cavity, if you want to elegantly present the food.
 Apoi se acopera cu folie de aluminiu si se pune in cuptorul preincalzit, la foc mic. Vom intoarce rata de cel putin 3 ori pe fiecare parte, glazurand insa numai de doua ori, in rest stropindu-se cu sucul lasat in tava. La ultima glazurare amestecam glazura cu o parte din vin iar restul se pune in tava. Rata trebuie lasata in cuptor 3-4 ore, in functie de fragezimea carnii acesteia. In cazul in care este o rata de curte timpul va creste, ajungandu-se la 4.5-5 ore. 
Then cover with aluminum foil and place in the preheated oven at low temperature. We turn duck on each side at least 3 times, but glazing only twice, but put with a spoon it’s own juice left in the tray. At the last glaze the duck with a mixed glaze with some wine.The rest of wine is placed in the tray. Duck should be left in oven 3-4 hours, depending on how soft is the meat. If the the duck is from the farm the time will increase, leading to 4.5-5 hours.

Garnitura de ghebe se prepara simplu. Ciupercile sa calesc in ulei 2-3 minute dupa care se adauga vinul si frunza de dafin. Cand zeama s-a evaporat si ciupercile sunt fierte se stinge focul si se lasa la racit timp de 2-3 minute
Pieptul de rata se taie feli. Acestea si copanele se pun pe farfurii, alaturi de cateva linguri de sos si garnitura de ghebe.
Side dish will be prepared very simple. Mushrooms will be tempered in oil for 2-3 minutes then add wine and bay leaf. When the juice has evaporated and mushrooms are boiled turn off the heat and leave to cool off for 2-3 minutes.
Cut duck breast in slices. These and drumsticks are placed on plates, with a few tablespoons of sauce and garnish of mushrooms.

Sa tot gatim asa!:)
We should cook more often this way! ๐Ÿ˜‰

Bon appรฉtit! ๐Ÿ™‚

Valentine’s Cupcakes

Briose, muffins, cupcakes, eu una le iubesc pe toate! ๐Ÿ™‚
De data asta tot cu iubirea avem treaba. Ii iubim sau ne iubesc, sarbatorim pe 14 sau pe 24 februarie, e mai putin important. Ceea ce cred ca este intr-adevar important este sa le aratam inca o data ca a iubi este minunat ๐Ÿ™‚
Imi plac aceste sarbatori. Pentru mine perioada care urmeaza dupa Craciun si Revelion este atat de mohorata si apasatoare incat numai putin roz si ceva dulce ma salveaza de la depresie sigura :))
Asa ca am hotarat sa ma pregatesc si anul acesta cum trebuie. Am pregatit niste cupcakes absolut delicioase!
Brioches, muffins, cupcakes, I love them all! ๐Ÿ™‚
This time we’ll have to deal again with our favorite subject, love. We love or they love us, we celebrate on 14th or 24th of February, is less important. What I think is really important is to show them again that the love is wonderful ๐Ÿ™‚
I love the holidays. For me the period that comes after Christmas and New Year is so overwhelming that only some pink and something sweet will save me from depression :))
So I decided this year to prepare myself properly for this holiday. We baked some absolutely delicious cupcakes!

Ce am folosit?
– 6 oua
– 10 linguri de faina
– 6 linguri de zahar
– 50 g unt
– 100 ml lapte
– 10 g praf de copt
– vanilie
– 50 g picaturi de ciocolata neagra
– 150 g prune uscate
Crema
– 2 albusuri de ou
– 200 g zahar pudra
– 150 g unt
– vanilie sau extract de migdale
– 1 picatura de colorant rosu (optional)
What did I used?

– 6 eggs
– 10 tablespoons of flour
– 6 tablespoons of sugar
– 50 g butter
– 100 ml milk
– 10 g baking powder
– vanilla
– 50 g drops of dark chocolate
– 150 g dried plums

Frosting

– 2 egg whites
– 200 g powdered sugar
– 150 g butter
– vanilla or almond extract
– 1 drop of food pigment (optional)
Se bat ouale. Apoi adaugam unt moale, zaharul si laptele si omogenizam. Se adauga apoi faina in ploaie si se amesteca cu telul sau cu mixerul. Vanilia si praful de copt se pun la sfarsit si se amesteca bine.
Beat the eggs. Then add the soft butter, sugar and milk and mix. Add the flour and stir with whisk or mixer. Vanilla and baking powder will be put in the end and mixed well.
In final se taie prunele in bucatele mici si se adauga impreuna cu picaturile de ciocolata in compozitia de cupcakes.
Finally plums will be cut into small pieces and will be added along with drops of chocolate in the cupcakes composition.

Compozitia se pune in forme insa acestea se vor umple numai in proportie de 2/3 deoarece trebuie sa le lasam spatiu sa creasca.
Composition is poured in forms, but they will be filled only at a rate of 2/3 because you need to leave space to grow a little bit.
Cat timp coaceti cupcakes puteti pregati crema. Albusurile se bat spuma impreuna cu zaharul pudra. Cand spuma nu se mai desprinde de pe paletele mixerului adaugam untul moale (nu foarte moale si in nici un caz topit). Se mixeaza la viteza mare pana la obtinerea unei creme. Se pune extractul (eu am pus de migdale) si colorantul si se omogenizeaza. 
While you bake cupcakes you can prepare the cream. Mix the egg whites with powdered sugar. When foam  is not falling from the mixer blades add soft butter (not too soft or melted). Then mix at high speed to obtain a cream. Put the vanilla or almond extract (I used almonds) and coloring and mix.
Puneti crema cu o lingurita sau un pos si decorati cu bombonele sau cu ce doriti voi ๐Ÿ™‚
Put the cream with a spoon or decorating bag and decorate with candies or what you want ๐Ÿ™‚

Sper ca v-am dat o idee buna de cadou ๐Ÿ™‚
Spor la treaba!
I hope I have given you a good idea for a gift ๐Ÿ™‚
Good luck with your baking!

Frittata cu vinete si creier de porc (preparat filipinez) / Pig’s brain and eggplants frittata (Filipino recipe)

Am declarat inca de la inceputul anului razboi total caloriilor. Cu toate ca inca suntem in plin razboi eu m-am gandit sa flutur steagul alb cu ajutorul unei retete filipineze care mi-a atras atentia zilele trecute. Daca nu vreti sa o preparati acum puteti sa o puneti frumusel la pastrare pana cand aveti pofta de creier si sunteti deja satui de eternele retete de creier la capac, pane sau bulete.
Chiar daca nu-s un mare fan al creierului de porc (sau vita, etc) trebuie sa recunosc faptul ca reteta este interesanta si atragatoare si pentru din astia ca mine ๐Ÿ™‚
Faceti lista de cumparaturi ghidandu-va dupa ingredientele de mai jos.

I declared  war to calories since the beginning of the year. Although we are still in full war I thought I should bring and wave the white flag with a Filipino recipe that caught my attention few days ago. If you don’t want to prepare  it now you should put it nicely in storage until you’re craving for some pork brain and you’re tired of the eternal recipes.
Even if I’m not a big fan of pig brain (or beef, etc.) must recognize that recipe is interesting and attractive also for the ones like me ๐Ÿ™‚
Make your shopping list after the ingredients below.
3 vinete potrivite
500 g creier proaspat de porc
3 oua 
3-4 catei de usturoi
3 linguri de ulei
2 linguri de pasta de gogosari sau ardei gras rosu
patrunjel verde
sare
piper

3 medium eggplants
500 g fresh pig brain
3 eggs
3-4 cloves of garlic
3 tablespoons oil
2 tablespoons bell pepper paste or red pepper
parsley
salt
pepper

Vinetele se taie in doua si se scobesc lasand un perete de 1-2 mm. Miezul vinetei se taie in cubulete mici. Acestea se pun intr-o tigaie in care aveam deja cele trei linguri de ulei.
Cubuletele de vinete se calesc la foc mic fara a adauga apa. Cand sunt moi si bine rumenite adaugam sarea si piperul si inchidem focul.
Cut eggplants in half and leave a hollow wall 1-2 mm. Cut eggplant’s core into small cubes. They put them in a pan in which I added three tablespoons of oil.
Eggplant cubes are tempered at low heat without adding water. When they are soft and well browned add salt and pepper and close the fire.
Creierul se spala bine intr-o strecuratoare. Eu l-am pus sub jet de apa rece timp de cateva minute dupa care l-am oparit intr-o oala cu apa fierbinte si sare.  L-am strecurat si l-am lasat sa se raceasca dupa care l-am mixat pentru a-l marunti.
Wash well the pig’s brain in a colander. Put it under running cold water for several minutes after you’ve boiled it in a pot of hot water and salt. I slipped and I left to cool and after that I mixed it to obtain smaller pieces.

Intre timp s-au racit si cubuletele de vinete. Am amestecat creierul cu vinetele, am pus ouale, usturoiul pisat, pasta de gogosari si am umplut jumatatile de vinete cu ajutorul unei lingurite. Am pus vinetele intr-o tava tapetata cu hartie de copt si am dat-o la cuptor, la foc mic. A durat cam 45-50 de minute pana cand au fost gata. Calculati voi cam cat dureaza cu totul (preincalzirea cuptorului plus coacerea in sine). 
Meanwhile eggplant cubes cooled off. I  mixed the brain with eggplant,  I put eggs, garlic, bell pepper paste and I filled eggplant halves with a teaspoon. I put the eggplant on a tray covered  with baking paper and put it into the oven on low heat. It took about 45-50 minutes until they were ready. 


Le-am servit caldute, presarate cu patrunjel verde tocat marunt. Tare gustoase !
Pofta buna !

I served them warm, sprinkled with chopped parsley. So tasty!
Bon appetite!

Salata cu eisberg, seminte de pin si creveti / Salad with eisberg lettuce, pine seeds and shrimps

Este frig, mult mai frig decat as fi crezut ca va fi in iarna asta. Cu toate astea eu ma gandesc deja la primavara. Am avut grija sa ma inconjor de flori frumoase si timpurii, de primavara, mi-am pregatit un meniu usor, am inceput sa imi fac planuri pentru anotimpul ce va veni.

Asa ca am ales sa imi bazez meniul in urmatoarea perioada pe preparate cu peste si legume. Una dintre retetele care ne-au placut in mod deosebit este cea de salata cu seminte de pin, creveti, salata eisberg si salata verde.
Veti avea nevoie de urmatoarele ingrediente :
– 300 g creveti fierti
– 1 salata eisberg
– 1 salata verde
– 3 catei de usturoi
– 150 ml de vin alb
– 2 linguri de ulei
– 2 lingurite de pasta ardei iute
– 100g seminte de pin
– sare


It is cold, more cold than I thought it would be this winter. However I already  think about spring. I took care to to have near me early beautiful flowers, spring flowers, I prepared a light menu, I began to make plans for the coming season.
So I have chosen to rely on the menu for the next period on dishes that contain with fish and vegetables. One of the recipes that we especially liked is the salad with pine seeds, shrimps, lettuce and eisberg lettuce.
You will need the following ingredients:
– 300 g boiled shrimp
– eisberg lettuce
– lettuce
– 3 cloves of garlic
– 150 ml of white wine
– 2 tablespoons of oil
– 2 teaspoons hot pepper paste
– 100g pine seeds
– salt
Modul de preparare este cat se poate de simplu.
Spalam si curatam salata dupa care o taiem in bucati de marime potrivita.
Preparation is very simple.
Lettuce will be washed and cleaned and after cut into pieces of medium size.
Punem semintele de pin intr-o tigaie cu strat antiaderent si le prajim pana devin aurii. Atentie โ€“ se ard foarte usor ! 
We will put the pine seeds in a pan coated with teflon layer and fry them until they get goldish. Warning – they burn very easily! 
In final vom prepara dressingul. Pisam cateii de usturoi si-i punem intr-un castron. Apoi adaugam vinul, ardeiul iute si uleiul si amestecam.
Finally we will prepare the dressing. We will ground the cloves and we’ll put them in a bowl. Then add wine, hot pepper paste and oil and stir gently.
Dressingul, sarea si semintele de pin se pun peste salata. Se amesteca bine. Crevetii ii punem fie deasupra, fie ii amestecam in salata. Se serveste imediat.
Dressing, salt and pine seeds will be put over the salad. Mix well. Shrimps will be put either on the cut salad or mix them in it. Serve immediately.
Este absolut delicioasa si foarte usoara.
Pofta buna !
It is absolutely delicious and very easy.
Enjoy your meal!