Carne de vita cu ienibahar si couscous/Beef with allspice and couscous

Am pregatit reteta asta de ceva timp si tot am amanat publicarea ei din diverse motive. Totusi nu voiam sa se intample ca si cu alte retete, motiv pentru care am hotarat ca azi e momentul.
Au fost cazuri in care am pregatit niste mancaruri absolut delicioase. Am facut fotografii, am pregatit reteta si au ramas pentru publicare ulterioara, cand aveam timp. Nu de putine ori am hotarat sa nu le mai public. In marea majoritate a cazurilor nu mi-au mai placut fotografiile si am decis sa public retetele cu o alta ocazie. Timpul alocat blogului si studierii retetelor sau tehnicilor este destul de scurt. Desi gatitul si bloggingul sunt pasiunile mele, nu pot nega faptul ca jobul meu este foarte important si imi ocupa cel mai mult timp. Asa ca absentele mele sunt oarecum justificate 😉

I prepared this recipe for a while and I have delayed its publication for some time now because of various reasons. But I didn’t want to happen as with other recipes, so I decided that today is the time to publish it.
There have been cases when I prepared some absolutely delicious foods. I took pictures, I prepared the recipes and I waited for publication later when I had time. Often I decided to no longer publish them. In most cases I didn’t liked the pictures anymore and decided to publish recipes with another occasion. The time spent with the writing of the blog and studying recipes or techniques is quite short. Although cooking and blogging are my passions, I can not deny that my job is very important and it occupies most of my time. So my absences are somewhat justified 😉

Nu este o reteta complicata, simandicoasa, ci o reteta potrivita pentru o masa in familie. As zice de weekend 🙂
Ingrediente-vita:
-500 g carne de vita
-4 linguri de ulei
-500 ml vin rose demidulce
-ienibahar
-cuisoare

Ingrediente couscous:
-250 g couscous
-300 ml apa
-2 linguri pasta ardei rosu
-1 catel de usturoi
-2 linguri ulei
-sare
-piper
It’s not a complicated, fancy recipe, but suitable for a lunch with family. I’d say a weekend lunch 🙂
Beef ingredients:
-500 g beef
-4 tablespoons oil
-500 ml sweet rose wine
-allspice
-cloves
Couscous ingredients:
-250 g couscous
-300 ml water
-2  tablespoons red pepper paste
-1 clove of garlic
-2 tablespoons oil
-salt
-pepper

Carnea se taie in bucati mari, suficient de groase si se pune intr-o cratita in care am adaugat si uleiul.. Se adauga 200 ml de vin si se pune la foc. Carnea va fi lasata sa fiarba pe fiecare parte aproximativ 3 minute. Apoi se stinge focul si se scurge eama din cratita. Se acopera cu un capac si se lasa sa se raceasca.
The meat is cut into pieces large enough and thick and placed in a saucepan in which we added also the sunflower oil. Add 200 ml of wine and put on it on the stove. The meat will be cooked on each side about 3 minutes. Then take off the heat and drain wine sauce from the pan. Cover with a lid and let it cool off.

Condimentele se piseaza intr-un mojar si se pun peste carne. Apoi se adauga restul de vin, se acopera cratita cu un capac si se da la rece cel putin 4-5 ore. Carnea se pune apoi intr-un vas termorezistent si se pune in cuptorul preincalzit. Se lasa la temperatura medie pana cand va fi frageda. In ultimele 5 minute vasul se va descoperi pentru ca bucatile de carne sa se rumeneasca.
Spices are ground in a mortar and spread on the meat. Then add remaining wine, cover the pan with a lid and put it in the fridge for at least 4-5 hours. The meat is then put into a heat resistant cooking dish and place in preheated oven. Keep a medium temperature in the oven until the meat becomes tender. In the last 5 minutes take the lid to allow the meat to parch.

Inainte de a servi friptura preparam garnitura de couscous. Intr-o ala se pune apa si se adauga sare. Se pune la fiert. Cand apa clocoteste, oala se ia deoparte si se adauga couscous.Se acopera cu un capac si se lasa timp de 5-7 minute sa se umfle. Dupa aceea se adauga uleiul si se incalzeste un minut, la foc mic, amestecand in continuu. In final se adauga pasta de ardei, piperul si usturoiul pisat.
Before serving the roast prepare couscous. In a pan put water and add salt. Put it on the stove to boil. When water boils, take away the pot and add couscous.Cover with a lid and leave for 5-7 minutes to swell. Then add the oil and heat a minute over low heat, stirring continuously. Finally add the pepper paste, pepper and minced garlic.

Bon appétit!

Tiramisu cu ciocolata/Tiramisu double chocolate

Zilele trecute am trecut pe la unul din magazinele Boromir din oras ca sa cumparam niste pufuleti (sunt mare fan). Intamplator am vazut in raft piscoturi cu cacao. Am cumparat un pachet fara sa am in plan sa fac vreo reteta. Pur si simplu l-am cumparat.
Dupa doua zile mi-am spus ca sotul va fi foarte incantat daca ii voi pregati o prajitura cu multa crema de ciocolata. Asa mi-a venit ideea sa fac tiramisu double chocolate. Absolut divin!
A few days ago we went to one of Boromir stores in town to buy some salted corn flakes(I’m a big fan). Incidentally I saw on the shelf cocoa ladyfingers. I bought a package without planing to make any recipe. I just bought the package.
After two days I said to myself that my husband will be very happy if I will prepare a chocolate cake with lots of cream. So I got the idea to make double chocolate tiramisu. Absolutely divine!

Ingrediente crema de ciocolata:
– 150 ml lapte
-3 linguri zahar pudra
-4 linguri cacao neagra
– 50 g unt

Ingrediente crema mascarpone:
– 4 galbenusuri
-80 g zahar vanilat pudra
-500 g mascarpone

Alte ingrediente:
– 28-30 piscoturi cu cacao
-300 ml cafea tare
-100 ml lichior cappucino
-cacao si ciocolata rasa pentru decor
Ingredients for chocolate cream:
– 150 ml milk
-3 tablespoons powdered sugar
-4 tablespoons black cocoa
– 50 g butter

Ingredients for mascarpone cream:
– 4 yolks
-80 g vanilla sugar powder
-500 g mascarpone

Other ingredients:
– 28-30 cocoa ladyfingers
-300 ml strong coffee
-100 ml cappuccino liquor
-cocoa and grated chocolate for decoration

Pentru inceput vom prepara crema de ciocolata. Intr-o cratita se pune laptele, zaharul pudra si cacao. Se omogenizeaza cu un tel. Cratita se pune pe aragaz si se amesteca in continuu pana cand crema devine vascoasa. Cratita se ia de pe foc si se adauga untul amestecand energic. Crema de ciocolata se lasa sa se raceasca. Intre timp pregatim crema de mascarpone.
For start we’ll prepare chocolate cream. In a saucepan put the milk, sugar and cocoa powder. Stir with a whisk. Pan is placed on the stove and we’re stirring continuously until the cream becomes viscous. Saucepan will be taken aside and and the butter will be added stirring vigorously. Let the chocolate cream to cool off. Meanwhile we’ll prepare the mascarpone cream.

Se mixeaza cele patru galbenusuri cu zaharul pudra pana cand obtinem o crema-spuma de un galben pal.
Mix the four egg yolks with powdered sugar until you’ll obtain a cream-foam of a pale yellow.

Apoi adaugati mascarpone si mixati pana obtineti o crema fina.
Then add mascarpone and mix until you’ll obtain a fine cream.

Intre timp crema de ciocolata s-a racit. Crema de ciocolata se va mixa cu cea de mascarpone. Vom obtine o crema aerata, aproape ca si un mousse de ciocolata care se va pune la frigider pana cand se foloseste.
Meanwhile the chocolate cream is already cold. The chocolate cream will be mixed with mascarpone cream. We’ll get a airy cream, just like a chocolate mousse that will be put in the fridge until we’ll need it. 

Amestecam cafeaua cu lichiorul si pregatim o tava dreptunghiulara pe care o tapetam cu hartie de copt sau folie alimentara. Apoi inmuiem piscoturile in amestecul de cafea si lichior si le aranjam in tava.
Mix coffee with liqueur and prepare a rectangular tray in which we’ll put parchment paper or plastic foil. Then soak the ladyfingers in the coffee and liqueur mixture and arrange them in the tray.

Se pune crema si apoi urmatorul rand de piscoturi. Vom avea doua straturi de piscoturi si doua straturi de crema. Ultimul va fi un strat de crema.
Tiramisu se inveleste cu hartia sau folia (am lasat-o un pic mai lunga in ambele parti) si se pune in frigider pentru cel putin 4 ore.
We’ll put the cream and then another layer of ladyfingers. We’ll have two layers of ladyfingers and two layers of cream. The last layer will be a cream one.
Tiramisu will be covered with paper or foil (I left it a little bit longer on both sides) and will be put in the fridge for at least 4 hours.

Dupa ce tiramisu este gata, se scoate din tava si se pune pe un platou. Se pudreaza cu cacao si ciocolata rasa si se serveste.
After tiramisu is ready, it will be taken out of the tray and put on a large plate. It will powdered with cocoa and grated chocolate and served.

Bon appétit! 🙂

Iepure cu vin alb si ghimbir/Rabbit with white wine and ginger

Cunosc foarte multa lume care nu concepe sa manance carne de iepure. Unii din cauza ca simt ca mananca simbolul Pastelui, altii pentru ca au impresia ca are un gust ciudat insa cei mai simpatici de departe sunt cei care din principiu nu mananca nici un fel de alta carne in afara de cea de porc sau pui. Eu nu fac parte dintre acestia. Mi-a placut dintotdeauna iepurele.
Nu am sa incerc sa va conving sa gustati carne de iepure ci am sa va sugerez o reteta care a fost apreciata atat de noi cat si de prietenii nostri.

I know a lot of people who do not conceive eating rabbit meat. Some because they feel like eating the Easter symbol, others because they think it tastes weird but the nicest by far are those who in principle do not eat any other meat besides pork or chicken. I am not part of them. I always liked the rabbit meat.
I will not try to convince you to taste the rabbit meat but I will suggest a recipe that was appreciated by us and our friends.

Ingrediente pentru friptura:
– un iepure de 3-4 kg
– 1 litru vin alb demisec
– pudra de ghimbir
-piper alb
-foi de dafin
-1 lingurita rozmarin uscat
-sare grunjoasa

Ingrediente garnitura:
– 4-5 morcovi
– 1 gogosar
– 50 g unt
– sare
-1 lingurita ghimbir pudra

Ingrediente piure de cartofi:
– 4-5 cartofi
-1 lingura unt moale
-100 ml lapte dulce
-sare

Ingredients for roast meat:
– A 3-4 kg rabbit 
– 1 liter of medium dry white wine
– ginger powder
-white pepper
-bay leaves
-1 teaspoon dried rosemary
-coarse salt

Garnish ingredients:
– 4-5 carrots
– 1 bell pepper
– 50 g butter
– salt
-1 teaspoon ginger powder

Mashed potatoes ingredients:
– 4-5 potatoes
-1 tablespoon soft butter
-100 ml fresh milk
-salt

Iepurele se spala cu multa apa si se transeaza. Apoi se freaca pe toate partile cu sare grunjoasa. Nu va faceti probleme din cauza grasimii-fie o indepartati fie o lasati si o veti separa dupa ce carnea a fost gatita. Pregatim un vas mare in care se pune vinul, ghimbirul, piperul alb, foile de dafin si rozmarinul uscat. Se amesteca marinata dupa care se pun pe rand bucatile de carne astfel incat sa fie cat mai bine acoperite de lichid. Vasul se acopera cu un capac sau folie alimentara si se pune in frigider. Carnea se lasa in marinata aproximativ 12 ore.
Rinse the rabbit with plenty of water and cut it into pieces. Then rub on all sides with coarse salt. Don’t worry because the fat can be removed before roasting and or you can separate after the meat is cooked. Prepare a large bowl and put the wine, ginger, white pepper, dried bay leaves and rosemary. Mix marinade then put the meat so that it is as well covered by liquid. Cover the bowl with a lid or plastic foil and place it in refrigerator. Let the meat in the marinade for 12 hours.
Eu am lasat carnea in marinata pana a doua zi. Atunci am scos-o din bol si am pus-o intr-o tava. Puteti sa puneti marinata peste carne sau sa inlocuiti vinul si condimentele pentru a improspata gustul. Eu am folosit marinata de data aceasta. 
Peste tava am pus aluminiu si am introdus-o in cuptorul preincalzit. Am lasat-o timp de doua ore, la foc potrivit. Dupa doua ore am scos tava si am indepartat aluminiul si am introdus-o din nou pentru inca 15 minute in cuptor. Astfel carnea s-a rumenit frumos la suprafata iar interiorul a fost suculent.
I left the meat in the marinade until the next day. Then I took it from the bowl and put it in a tray. You can put the marinade over meat or replace wine and spices to freshen the taste. I used marinade this time.
I put aluminum foil over the tray  and I introduced it into the preheated oven. I left it in oven for two hours at medium heat. After two hours I took out the tray and I removed aluminum foil and I introduced it again for another 15 minutes in the oven. Thus the meat browned nicely on the surface and the interior was juicy.
Garnitura am pregatit-o cu o jumatate de ora inainte de a servi iepurele. Am curatat si am taiat rondele morcovii si i-am pus la fiert in apa cu sare. Cand acestia erau aproape fierti am adaugat gogosarul taiat in felii lungi si gimbirul. In cratita nu trebuie sa fie prea mult lichid atunci cand legumele fierb, astfel ca in final sa scada aproape tot. Dupa ce am stins focul adaugam untul si amestecam.
Am pus si ingredientele folosite pentru piure pentru a fi convinsa ca va iese ca si al meu. Acesta trebuie sa fie aerat si nu prea moale.
I prepared garnish it with a half hour before serving rabbit. I’ve peeled and sliced ​​carrots and I put them to boil in salted water. When they were almost cooked I added pepper cut into long slices and ginger powder. It shouldn’t be too much liquid in the pan when you’re boiling vegetables, so that in the end to have a small quantity of liquid. After we took the pan aside add the butter and stir gently.
I added the ingredients used for mashed potatoes in order to be sure that you’ll  obtain mashed potatoes like mine. It should be aerated and not too soft.
Serviti friptura calda impreuna cu vin alb demisec. Veti fi incantati de gustul special al iepurelui!
Serve the dish warm with a white medium dry wine. You’ll love rabbit’s special taste!

Paella cu pui si fructe de mare/Paella with chicken and seafood

Dupa sangria iata ca vine si reteta de paella. Prima paella facuta de mine.
Nu-i greu de facut dar in mod sigur trebuie sa respecti reteta. Eu am sarit un pas si am regretat un pic. Data viitoare insa cu siguranta nu voi uita ce am de facut.
Ingredientele folosite au fost minunate, motiv pentru care paella a avut un gust delicios.
After sangria here it comes the paella recipe. First paella made ​​by me.
Not hard to cook it but you certainly have to follow the recipe. I skipped a step and I regretted a bit. Next time I will definitively not forget what I have to do.
The ingredients were wonderful, so that paella was very tasty.

Ingrediente:
– 300 g piept de pui
-150 g creveti decorticati
-150 g calamar
-200 g orez cu bobul lung
-3 linguri de ulei
-2 cepe
-2 gogosari
-2 ardei kapia
-3 rosii
-2 catei de usturoi
– 1 lamaie
-sare
-piper

Pentru supa de legume:
– 1 litru de apa
-sare
-sofran
-boia dulce
-3 ardei grasi
-1 ceapa
-3 morcovi

Ingredients:
– 300 g chicken breast
-150 g shrimps
-150 g squids
-200 g long grain rice
-3 tablespoons of oil
-2 onions
-2 peppers
-2 kapia peppers 
-3 tomatoes
-2 cloves of garlic
– 1 lemon
-salt
-pepper

Vegetable soup:
– 1 liter of water
– salt
– saffron
– paprika
-3 bell peppers
-1 onion
-3 carrots

Pentru inceput se pregateste supa de legume. Poate ca va intrebati la ce va trebuie. Veti avea nevoie de cateva polonice de supa pentru ca orezul si carnea sa aiba in ce sa fiarba. Zeama lasata de legume in vasul in care pregatim paella este insuficienta.
Punem apa intr-o oala si adaugam sofran, sare si legumele pe care le vom fierbe. Cand legumele au fiert le vom scoate si in supa vom adauga paprika. Eu am pus cam 2 lingurite. Supa se ia de pe foc.
Begin with the preparation of vegetables soup. You may be wondering why you need soup. You will need a few ladles of broth in order to cook the rice and meat. Vegetable juice left in thedish where you prepare paella is insufficient.
Put water in a pot and add the saffron, salt and vegetables that you’ll be cooking. When vegetables are cooked out we’ll add paprika in the soup. I put about 2 teaspoons of paprika. Take the pot of soup aside.

Apoi incepem sa pregatim legumele. Rosiile se decojesc si se taie in bucatele de marime potrivita.
Then begin to prepare vegetables. Peel tomatoes and cut into small pieces.

 Orezul se pune intr-un castron si se inmoaie in putina apa.
Put rice in a bowl and soak it in some water.

Ceapa se taie in cubulete cat mai mici posibil. Daca va place, puteti sa o taiati si julienne.
Onion will be cut in small cubes, as small as you can. If you like you can cut the onion in julienne.

Gogosarii si ardeii kapia se taie in jumatate, se curata de seminte si se feliaza. Feliile trebuie sa fie lungi si de 3-4 cm grosime.
Peppers and kapia (sweet) peppers will be cut in half, unseeded and cut in slices. Slices should be long and 3-4 cm thick.
Pieptul de pui l-am taiat cuburi si l-am pus in uleiul incins. Am amestecat in continuu pana cand carnea s-a rumenit pe toate partile.
I diced chicken breast and I put it in the hot oil. I stirred continuously until the meat has browned on all sides.
Apoi am adaugat ceapa si am amestecat pana cand s-a inmuiat.
Then I added the onion and I stirred until it softened.
Am pus si ardeii kapia si gogosarii feliati. Am amestecat incet pana cand s-au inmuiat si ei.
I also put the peppers and kapia (sweet) peppers sliced as described earlier. I stirred slowly until they softened too.
Am adaugat apoi rosiile si orezul. Se va forma suficienta zeama incat sa permita orezului sa fiarba. Fiti atenti insa-este posibil sa trebuiasca sa adaugati un polonic sau doua de supa de legume.
I added the tomatoes and rice. I will be formed enough juice in order to allow rice to boil. Be careful though, you may need to add a ladle or two of soup.
Calamarii se curata si se taie. Ei se adauga in momentul in care orezul este aproape fiert, odata cu usturoiul taiat marunt.
Peel and cut the squids. They are added when the rice is almost cooked, together with chopped garlic.
Dupa 10 minute se vor adauga crevetii care se vor fierbe 5-6 minute.  Apoi se adauga zeama unei lamai. Cand paella este gata se baga in cuptor ul preincalzit timp de 10-15 minute.
Ceea ce eu nu am facut. Mi-am dat seama ca vasul in care am pregatit eu paella are manerul din lemn si am renuntat. Astfel ca paella mea a ramas putin cam apoasa. Data urmatoare cu siguranta voi tine cont sa folosesc un vas care se poate baga in cuptor.
After 10 minutes we will add the shrimps which are boiled for 5-6 minutes. Then add zest from one lemon. When the paella is cooked  put it in the preheated oven for 10-15 minutes.
What I did not do. I realized that I prepared paella in a dish with wooden handle. So my paella remained a little bit watery. Next time I will definitely keep in mind to use a dish that can be put in the oven.
Voi mai prepara paella insa cred ca voi opta pentru reteta cu chorizo. Am auzit ca este minunata. Daca stiti o reteta buna cu chorizo puteti sa mi-o dati si mie 😉
Pofta buna!
I will prepare paella but I think I’ll go with the recipe with chorizo​​. I heard it’s wonderful. If you know a good recipe with chorizo ​​you can give  it to me 😉
Bon appétit! 

Sangria

Am promis ca voi pune cateva retete cu fructe. Ca sa ne facem curaj sa ne apucam serios de treaba am ales pentru azi o reteta de sangria. Aceasta se poate face cu multe tipuri de fructe insa cea pe care am facut-o noi saptamana trecuta este parfumata si fara multe grade alcoolice.
I promised that I’ll write some recipes with fruits. To do my job seriously I must have courage so today I chose a recipe for sangria. This recipe can be made with many types of fruits, but the one that we did last week was perfumed and with not so many alcoholic degrees.

Ingrediente
– 1 mar
– 2-3 piersici
– boabe de struguri
-1 lamaie
– 3 portocale
– 750 ml vin rosu sec
– 250 ml apa minerala carbogazoasa
– 1 lingura sirop de trestie de zahar
– 50 ml vermut rosu

Ingredients
– 1 apple
– 2-3 peaches
– grapes
– 1 lemon
– 3 oranges
– 750 ml dry red wine
– 250 ml sparkling mineral water
– 1 tablespoon sugar cane syrup
– 50 ml red vermouth

Piersicile, marul, doua dintre portocale si o jumatate de lamaie se taie in bucati mari si se pun intr-un bol de sticla. O portocala si jumatatea cealalta de lamaie se storc si se adauga in bol. Boabele de struguri se pun si ele in bol insa fara a le taia.
Peaches, apples, oranges and half a lemon were cut into large pieces and placed in a glass bowl. An orange and the other half of lemon were squeezed and added in the bowl. Grapes were in the bowl without being cut.

Apoi se adauga vinul si siropul de trestie de zahar, se amesteca si se acopera cu un capac si se baga in frigider pentru cel putin patru ore.
Inainte de a servi sangria adaugati vermut si apa minerala. Puneti in pahar fructe macerate din sangria si decorati-l cu bucati de fructe proaspete. Se serveste foarte rece si preferabil cu gheata.
Then add wine and sugar cane syrup, stir and cover with a lid and put in refrigerator for at least four hours.
Before serving sangria add the vermouth and sparkling water. Put in the glass of sangria macerated fruits and decorate it with pieces of fresh fruits.It’s served very cold and preferably with ice.

Cheers! 🙂

Prajitura Bruxelles/Brussels cake

Am promis zilele trecute ca am sa incerc sa va prezint mai multe retete cu fructe si legume de sezon. Nu inainte de a va povesti despre o reteta ciocolatoasa. Stiu ca multi dintre voi sunteti fani ciocolata si ca niciodata nu e prea multa 😉
I promised the other day that I will try to present more recipes with seasonal fruits and vegetables. Not before a chocolate cake recipe. I know that many of you are chocolate fans and and let’s admit that it’s never too much 😉

Iata ce ingrediente am folosit:
Blat
– 8 oua
-10 linguri faina
-9 linguri zahar
-2-3 linguri cacao 65%
-100 g ciocolata rasa
-10 g praf de copt
-vanilie
Crema
-100 g ciocolata cu lapte
-200 g ciocolata neagra
-2 galbenusuri
-3 linguri zahar pudra
-200-250 ml lapte
-biscuiti cacao
Decor
-1 punga glazura de ciocolata Dr. Oetker
-migdale fulgi

Here are the ingredients I used:
Spongecake
– 8 eggs
-10 tablespoons flour
-9 tablespoons sugar
-2 – 3 tablespoons cocoa 65%
-100 g grated chocolate 
-10 g of baking powder
-vanilla
The cream
-100 g milk chocolate
-200g dark chocolate
-2 yolks
-3 tablespoons powdered sugar
-200 – 250 ml milk
-cocoa biscuits
Decoration
-1 bag Dr. Oetker chocolate
-almond flakes

Se rade ciocolata pe razatoarea mica.
The chocolate is grated on the small grater.

Se separa ouale. Albusurile se mixeaza pana cand devin spuma densa. Se adauga zaharul si se mixeaza din nou pana cand spuma nu mai curge de pe palete. Se adauga apoi ciocolata, cacao, galbenusurile si vanilia. Se mixeaza pana la omogenizare. In final se adauga faina si praful de copt. Dupa ce am omogenizat compozitia pregatim tava si o introducem in cuptorul preincalzit. Blatul se coace la temperatura medie 10-12 minute.
Separate eggs. Mix egg whites until they become dense foam. Add sugar and mix again until foam no longer flows from the blades. Add the chocolate, cocoa, egg yolks and vanilla. The mix until becomes homogeneous. Finally, add the flour and baking powder. After preparing the tray and  you mixed composition put it into our preheated oven. Bake the cake for 10-12 minutes at medium temperature.

Topim ciocolata deasupra unei cratite cu apa clocotita, la bain marie sau la cuptorul cu microunde. Cand ciocolata s-a topit puneti laptele si amestecati energic pana la omogenizare. Crema obtinuta va fi fluida.
Melt chocolate over a pot of boiling water, in a bain marie, or microwave oven. When chocolate has melted put the milk and stir vigorously until it’s homogeneous. The cream will be fluid.

Blatul se taie in doua si se pune jumatate din crema de ciocolata. Apoi aranjam biscuitii si punem restul de crema si a doua bucata de blat. Peste prajitura am pus o carte grea si am lasat-o in frigider pana a doua zi.
Cut the spongecake in two pieces and put half of chocolate cream. Then arrange the biscuits and we’ll put the rest of the cream and the second piece of dough. I put a heavy book on the cake and left it in the refrigerator until the next day.

A doua zi am taiat prajitura si am pus pe fiecare bucata ciocolata topita si migdale. Au fost delicioase! Si cand laudele vin de la mai multa lume tind sa-i cred 🙂
The next day I cut the cake and put on each piece melted chocolate and almonds. They were delicious! And when the praise comes from many people I tend to believe them 🙂

Bon appétit!

Pizza rustica/Rustic pizza

Mi-ar fi placut sa fi putut sa postez mai des in aceasta vara. Sunt atatea fructe si legume pe piata si chiar as fi avut multe idei sa va impartasesc. Perioada aglomerata pe care o traversez si-a spus cuvantul si am ajuns sa gatesc foarte rar. Sper sa nu va dezamagesc si sa recuperez in cele cinci zile de concediu pe care le voi avea vara aceasta 🙂
Desi sunt la dieta de ceva vreme, trebuie sa recunosc faptul ca uneori imi fuge gandul la o pizza rustica. Are ingrediente simple, autohtone, dar care se combina foarte bine rezultand un gust minunat.

I would have liked to be able to post more often this summer. There are so many fruits and vegetables on the market, and  I would have had had many ideas to share. The busy period that I’m having now made me cook very rarely. I hope not to disappoint and to recover in five days holiday – this much I have this summer 🙂
Although I’m on diet for some time, I must admit that sometimes my mind runs at a pizza rustica. It has simple ingredients, local, but frequently found in combinations and resulting in a great taste.

Ingrediente blat:
– 300 ml apa
– 500 g faina integrala
– 7 g drojdie uscata sau 25 g drojdie proaspata (1 cub)
– 1 lingurita de ulei
– sare
– 1 lingurita de zahar

Ingrediente umplutura
– ardei kapia
-ceapa rosie
-carnaciori afumati
-tomate cherry galbene
-cascaval afumat

Ingredients for dough:
– 300 ml water
– 500 g wheat
– 7 g dry yeast or 25 g fresh yeast (1 cube)
– 1 teaspoon of oil
– salt
– 1 teaspoon sugar
Filling ingredients:
– kapia pepper
-red onion
-smoked sausages
-yellow cherry tomatoes
-smoked cheese

Drojdia se sfarama si se amesteca impreuna cu zaharul si sarea.
The yeast is shattered and mixed with sugar and salt.


Se adauga apa calduta (nu fierbinte) si se cerne jumatate din cantitatea de faina. Se lasa pana faina „se crapa”. Apoi se amesteca, se adauga si restul de faina si se lasa sa dospeasca.
Add warm water (not hot) and sprinkle half the flour. Allow flour to „crack”. Then mix, add rest of flour and let rise.

Cand aluatul a dospit se pune pe o foaie de silicon pudrata cu faina si se imparte in bucati. Acestea se intind si se pun in tava.
When the dough rose is placed on a sheet of silicon powdered with flour and divided into pieces. The pieces will be stretched on the table and put in the trays.

Odata pusa coca in tava, se aranjeaza celelalte ingrediente, cu exceptia cascavalului. Acesta se adauga inainte cu 10 minute de a scoate pizza din cuptor.
Cuptorul trebuie preincalzit iar pizza coapta la foc de intensitate medie.

Once you put dough in the pan, arrange the other ingredients, except cheese. Add cheese with 10 minutes before removing pizza from oven.
The oven should be preheated and pizza baked on fire of medium intensity.
Pizza va fi crocanta la exterior si pufoasa la interior. Delicioasa!
Pizza will be crunchy outside and fluffy inside. Delicious!