Chutney de piersici si ananas/Peaches and pineapple chutney

Dupa multa vreme de lipsa motivata de pe blog iata ca apar si eu la fix pentru a scrie ultima reteta a lunii.

Aceasta reteta a fost pregatita pentru provocarea lunii septembrie de pe blogul All day cooking si a carei vedeta este piersica:
http://www.alldaycooking.com/2012/09/provocarea-dulce-romanie-august-2012.html

Nu stiu daca ma mai incadrez in timp dar trebuie sa va arat ce bunatate a iesit! 🙂
After a long time of motivated of absence on my blog here I am just in time to write the last recipe of the month. This recipe was prepared for the challenge of September from All day cooking blog – http://www.alldaycooking.com/2012/09/provocarea-dulce-romanie-august-2012.html
I do not know if I’m in time but I have to show you what delicious recipe came out! 🙂

Am sa va dau reteta pentru chutney. Orezul a fost facut simplu, alaturi de cotlet de porc la gratar. Puteti consuma chutney imediat sau sa-l puneti in borcane si sa-l sterilizati. Va fi la fel de bun dupa mai mult timp in camara.
Ingrediente:
-6 piersici
-1 ananas copt
-2 cepe rosii
-3 linguri de zahar brun
-1 lingura de otet de mere
-2 cepe verzi
-1 lingurita de curry
I’ll give you the recipe for chutney. Rice was cooked simply and put near grilled pork chops. You can eat chutney immediately or put it in jars and sterilize it. It will be as good as now after a long time in the pantry.
Ingredients:
-6 peaches
-1 ripe pineapple
-2 red onions
-3 tablespoons brown sugar
-1 tablespoon of apple cider vinegar
-2 green onions
-1 teaspoon of curry

Sa va explic…Reteta este atat de simpla incat numai din imagini va puteti da seama ca o lenesa ca mine nu s-a spetit facand-o! :)) Ei, ma stiti ca nu-s genul de om care sa stea prea mult din pretiosul timp liber facand treburi casnice.
Piersicile se taie in cubulete si nu se curata de coaja, respectiv puf (pentru ca ale mele nu au prea avut). Ananasul se curata si se taie, indepartand cotorul care este absolut oribil. Ceapa rosie si cea verde se taie si ele marunt. Se pun toate intr-un vas care se pune la fiert. Vor fierbe in sucul lor, mai ales ca piersicile si ananasul lasa destul de mult daca sunt bine coapte. Dupa vreo 10 minute se adauga zaharul. Amestecati des pentru a nu se prinde de fundul vasului. Cand este fiert chutney nu trebuie sa fie ca un gem ci asa ca-n reclamele de la Uncle Ben’s (am ramas marcata de cand eram mica de ele! ). Sa nu uit-cu 5 minute inainte de a lua vasul de pe foc adaugati curry si amestecati bine. Puneti decat o lingurita de curry pentru ca altfel va fi mult prea picant – condimentele mele sunt aduse din India de sora mea care m-a avertizat prieteneste sa nu gresesc masura ;)!
Let me explain … The recipe is so simple that only from the pictures you can tell that a lazy person as me will not make many efforts to cook it! :)) Well, I know that I’m not the kind of girl that spends too much of her precious free time doing housework.
Peaches will be cut into cubes and they will not be peeled, or getting rid of fuzz (because mine did not have much). Pineapple will be also peeled and cut, removing the stub which is absolutely horrible. Red and green onions are cut into small pieces. Place all in a vessel and put it to boil. Everything will boil in their juices, especially because peaches and pineapples leave a lot of juice if they are ripe. After about 10 minutes add the sugar. Stir often so that it will not stick to the bottom. When cooked chutney should not be like a jam but so as the sauce from Uncle Ben’s commercials  (I was marked by them when I was little!). Do not forget – 5 minutes before taking the pot aside add the curry and mix well. Put a teaspoon of curry otherwise it will be too spicy – my spices are brought from India by my sister who warned me not to mix up the measures ;)!

Chutney poate fi consumat imediat sau poate fi pus in borcane si sterilizat timp de 30 minute in cuptor. Astfel veti avea un bun inlocuitor pentru sosurile din supermarket pe care poate le folositi cand sunteti in graba.
Chutney can be served immediately or can be put in jars and sterilized for 30 minutes in the oven. This will be a good substitute for sauces in the supermarkets and you can use them when you’re in a hurry. 

Bon appétit!

Cangur cu sos de legume si cartofi dulci/Kangaroo with vegetables sauce and sweet potatoes

Inainte sa-mi reprosati ca l-am sacrificat pe Skippy sau pe cangurul de la Gradina Zoo din Tg. Mures am sa va spun de unde am cumparat cele patru bucatele pe care le-am gatit. Cei de la Lidl au adus carne de cangur la pachete de cate doua portii. Am fost foarte surprinsa sa gasesc asa ceva in magazin. Nu am mai mancat niciodata si eram tare curioasa. Asa ca am cumparat pachetul, l-am pus la congelator si m-am documentat temeinic. Ce a iesit? Ceva incredibil de bun.
Before you start complaining that I sacrificed  Skippy or the kangaroo from Zoo Tg. Mures I’ll tell you from where I bought the four pieces that I cooked. Those were bought from Lidl. They brought kangaroo meat in packages of two portions. I was very surprised to find this in the store. I have not ever eaten and I was very curious. So I bought the package, I put it in the freezer and I thoroughly documented myself. What came out? Something incredibly good.

Ingrediente  friptura:
– 4 bucati de carne de cangur (aprox.400 g)
-200 ml vin negru australian (Shiraz)
-2 linguri ulei

Ingrediente sos:
-2 cepe
-1 gogosar
-1 mar red delicious
-3 linguri ulei
-piper negru
-cuisoare
-susan negru
-sare
-1 lingurita otet
-1 lingurita zahar brun
-150 ml vin negru australian (Shiraz)
-1 cartof dulce taiat cuburi, prajit in baie de ulei

Ingredients for steak:
– 4 pieces of kangaroo meat (aprox.400 g)
-200 ml Australian red wine (Shiraz)
-2 tablespoons of oil

Ingredients for sauce:
-2 onions
-1 peppers
-1 red delicious apple
-3 tablespoons oil
-black pepper
-cloves
-black-sesame
-salt
-1 teaspoon vinegar
-1 teaspoon brown sugar
-150 ml Australian red wine (Shiraz)
-1 diced sweet potato, fried in oil bath

Pentru inceput am pus carnea si vinul intr-un vas pe care l-am acoperit. Carnea se lasa in vin cam 3-4 ore. Cu putin timp inainte de servirea mesei m-am apucat sa fac sosul si garnitura.
 Am cumparat doi cartofi dulci. Am avut insa nevoie de unul, fiind foarte mari. L-am curatat, l-am spalat, l-am tamponat cu servetele si l-am taiat in cuburi. L-am prajit cu putin timp inainte de servire pentru a ramane cald.
For start I put the meat and wine in a dish and I covered it. Keep meat in wine about 3-4 hours. Shortly before serving the meal I started to cook the sauce and garnish.
I bought two sweet potatoes. I needed one, because they were very large. I cleaned it, I washed it, I buffered napkins and I cut it into cubes. I fried it shortly before serving in order to stay warm.

Legumele se curata, se taie in bucati si se soteaza in ulei timp de 4-5 minute.
Vegetables are cleaned, cut into pieces and tempered in oil for 4-5 minutes.

Apoi am adaugat condimentele si am continuat sa sotez legumele. Dupa 2-3 minute am adaugat vinul, otetul si zaharul si am lasat sosul sa fiarba. Cand legumele sunt moi iar sosul a scazut vasul se ia de pe foc.
Then I added spices and continued to temper the vegetables. After 2-3 minutes I added the wine, vinegar and sugar and let  the sauce to simmer. When vegetables are soft and the sauce is ready take the pan aside.

Carnea se pune intr-o tigaie in care am incins o lingura sau doua de ulei. Carnea se rumeneste la foc iute pe fiecare parte cate doua sau trei minute. Apoi se gateste la foc potrivit timp de 4-5 minute, in functie de cum preferati. Dupa ce ati stins focul, acoperiti tigaia cu un capac pentru 3-4 minute si apoi serviti. Eu am avut doua bucati medium rare si doua well done.
The meat is put in a hot pan in which I  had a tablespoon or two of oil. The meat is seared on high heat on each side by two or three minutes. Then cook on medium heat for 4-5 minutes, depending on how you prefer. After you took the pan aside, cover it with a lid for 3-4 minutes and after that serve. I had two pieces and two rare medium well done.

Serviti carnea calda, alaturi de sos si cartofii dulci dar si de un pahar de vin rosu Australian (Shiraz).
Serve warm meat, with sauce and sweet potatoes but also with an Australian red wine (Shiraz).

Bon appétit!

O zi de toamna la munte/Atumn day in the mountains

V-am spus ca urmeaza o postare mai deosebita! 🙂
Saptamana trecuta am profitat de vremea superba de septembrie si ne-am dus la munte. La inceput s-a vrut o plimbare scurta pana langa Calimanesti. Aglomeratia ne-a determinat sa ne continuam drumul. Asa am ajuns mai sus de lacul de acumulare Bradisor, intr-un loc superb.
Am sa las imaginile sa spuna tot ceea ce e important. Am sa intervin pe ici pe colo cu mici precizari 🙂
I told you that I’m preparing a post that will be special! 🙂
Last week we took advantage of the beautiful weather of September and we went to the mountains. At first we wanted a short walk near Calimanesti. Congestion determined us to continue our journey. So we got above Bradisor lake, in a beautiful place.
I’ll let the images say everything that is important. I will interject here and there with some clarifications 🙂

Dupa ce am iesit din orasul Brezoi am tot oprit sperand ca vom gasi un loc perfect pentru gratar.
After we got out of town Brezoi we stopped hoping that we will find a perfect place to barbecue.

Dupa mai multi kilometri am gasit un loc minunat, langa raul Lotru unde ne-am asezat si am petrecut o zi de toamna superba.
After several kilometers we found a great spot near the Lotru river where we sat and we spent a beautiful autumn day.

Am pregatit focul pentru gratar cu aschiile de lemn Jack Daniels pe care le-am castigat anul trecut la un concurs organizat de Grill Society. A fost alegerea perfecta! 😉
We prepared the fire for barbecue with Jack Daniels wood chips that  I have won last year in a competition organized by Grill Society. It was the perfect choice! 😉

Pentru inceput vedeta a fost cotletul de porc bine condimentat 🙂
For start the VIP was the very well seasoned pork chop 🙂

Pentru pranz am mai pregatit si ceafa de porc, carnaciori proaspeti si cartofi copti. Apoi a urmat o plimbare prin imprejurimi.
For lunch we also prepared pork neck, sausages and baked potatoes. After that we went for a walk.

Fiind la munte nu puteam rata ocazia de a pregati si un gratar de pastrav. Doar urma masa de seara si plecarea spre casa. 
Being in the mountains we couldn’t miss the opportunity to prepare delicious trouts. Dinner was close, so was our leaving to home.
Desi eu sunt cea care gateste in cea mai mare parte a timpului, „the master of flames” ramane in continuare sotul meu Radu.
A fost o zi superba. Probabil ca urmatoarea zi petrecuta pe Valea Oltului va fi atunci cand isi va pune hainele de toamna, in superbe nuante de galben si rosu.
Although I’m the one who cooks in most of the times, „the master of flames” remains my husband Radu.
It was a gorgeous day. Perhaps next day spent on the Olt Valley will be when the valley will fall clothes in beautiful shades of yellow and red.

Tarta cu prune/Plum tart

Azi am sa va dau o reteta super de tarta de prune. Pietele sunt pline de prune aromate si dulci si e pacat sa nu profitam. Desi va pregatesc un post surpriza, de inceput de toamna, am sa aman publicarea lui pana la sfarsitul saptamanii. Asa ca sa nu ne lungim cu vorba! 🙂
Today I will give you a great recipe for plum tart. Markets are full of plums full of flavour and sweet so it’s a shame not to take advantage. I’m preparing a surprise post, for the beginning of autumn, but I will postpone publication until the weekend. So let’s not talk too much and get to work! 🙂

Ingrediente blat:
– 150 g nuci
-100 g zahar pudra
-1 ou
-100 g unt
-4 linguri lapte condensat
-300 g faina
Ingrediente umplutura:
-500 g prune
-100 g unt
-100 g zahar
-vanilie
-cuisoare, cardamom, scortisoara
Ingredients dough:
– 150 g walnuts
-100 g powdered sugar
-1 egg
-100 g butter
-4 tablespoons condensed milk
-300 g flour
Ingredients filling:
-500 g plums
-100 g butter
-100 g sugar
-vanilla
-cloves, cardamom, cinnamon

Intr-un bol vom amesteca untul moale, zaharul, oul si nuca macinata. Apoi se adauga laptele condensat si se amesteca bine dupa care se adauga faina, in ploaie.
Aluatul se impacheteaza in folie de plastic si se pune in frigider timp de 20 de minute.
In a bowl we mix the soft butter, sugar, egg and ground nuts. Then add the condensed milk and mix well, then add flour, spreading it.
Dough will be wrapped in plastic foil and put in the fridge for 20 minutes.

Intre timp pregatim prunele pentru a le pune pe tarta. Se spala bine, se scot samburii si se taie in felii lungi.
Meanwhile we’ll prepare the plums to put them on the tart. They will be washed very well, the kernel will be taken out and they will be cut in long slices.

Am scos aluatul din frigider, l-am intins pe masa pudrata cu faina si l-am asezat intr-o forma de portelan.
I took the dough out of the fridge, I stretched it on the table spread with flour and I put it in a porcelain form.

Am asezat cat am putut eu de frumos feliile de prune si am pus deasupra sosul de unt cu zahar. Uitasem sa spun despre sos. L-am pregatit intr-o craticioara mica in care am topit untul, apoi am adaugat zaharul si am asteptat sa se ingroase putin si sa capete o culoare galbuie. Apoi am adaugat vanilia si condimentele pentru desert. Sosul l-am turnat cald peste prune.
I lay the dough as nice as I could and I put the slices of plum and butter sauce with sugar on top. I forgot to tell you about the sauce. I prepared it in a small saucepan in which I melt the butter, then I added sugar and waited to thicken slightly and get a yellowish color. Then I added vanilla and spices for dessert. I poured the hot sauce over plums.

Am pus tarta in cuptorul preincalzit si am lasat-o sa se coaca 30-40 de minute la temperatura potrivita.
I put the tart in the oven and I left it to bake for 30-40 minutes at medium temperature.

Pofta buna!
Bon appétit!

Piersici caramelizate cu sos de sampanie/Caramelized peaches with champagne sauce

Sunt convinsa ca stiti veveritele si harciogii din desene animate care strang alune si nuci la nesfarsit. Si eu le stiu. Aproape ca simt uneori ca ne asemanam pe undeva. In atitudine 🙂
Nu stiu altii cum sunt dar eu cand vad o multime de fructe in piata si supermarket dau iama precum bietele animalute si pun in cos in nestire. Nu conteaza ca-s mere, pere, prune, struguri sau piersici. Asa ajunge bietul frigider sa geama de fiecare data. Si parca niciodata nu-s suficiente. In marea majoritate a cazurilor nu ne putem comporta ca si veveritele sau harciogii si sa mestecam concomitent in ambele parti ale maxilarului, zi si noapte, iar fructele raman prin frigider. Asa s-a intamplat si cu piersicile despre care o sa va povestesc.
I’m sure you know the hamsters and squirrels from cartoons that always gather peanuts and nuts. I know them too. I almost feel like we’re alike somewhere. In attitude 🙂
I do not know how the others are but I when I see a lot of fruits in the market and supermarket I am just like the little poor animals in the cartoons and I put to my cart unconsciously. Never mind that are apples, pears, plums, grapes or peaches. So the poor fridge moans every time. And they never seem to be enough. In most cases we can not behave like squirrels or hamsters and chew simultaneously on both sides of the jaw, day and night, and fruits remain in the refrigerator. This is what happened with peaches from this story.

Ingrediente:
– 6-7 piersici
-100 g unt
-3-4 linguri zahar brun
-vanilie
Ingrediente sos:
-200 ml sampanie
-3 galbenusuri
-50 g unt
-2 linguri lapte condensat
-50 g zahar pudra
-vanilie
Ingredients:
– 6-7 peaches
-100 g butter
-3-4 tablespoons brown sugar
-vanilla
Sauce ingredients:
-200 ml champagne 
-3 yolks
-50 g butter
-2 tablespoons of condensed milk
-50 g powdered sugar
-vanilla

Piersicile se spala si se oparesc in apa clocotita pentru a indeparta puful de pe ele. Daca aveti piersici care au putin puf sau nu va deranjeaza, treceti pur si simplu peste aceasta etapa. Dupa ce s-au racit indepartati samburele si taiati-le in patru.
Wash peaches and scald them in boiling water to remove the fuzz. If you have a little fuzz on peach or you don’t mind, just skip over this step. After they cooled off remove the pit and cut them in four.

Cat timp piersicile se racesc putem prepara sosul. Ne pregatim mai intai ingredientele. Apoi punem galbenusurile intr-o craticioara si le amestecam bine cu zaharul pudra cu ajutorul unui tel. Cand amestecul devine de un galben pal se adauga sampania si se amesteca bine cu telul. Craticioara se pune la foc mic si se amesteca in continuu.
Peaches will be left to cool off while we’ll prepare the sauce. We first prepare our ingredients. Then put the yolks in a saucepan and mix them well with powdered sugar with a whisk. When the mixture becomes pale yellow add champagne and stir well with whisk. Put saucepan over low heat and stir continuously.

Dupa 10-15 minute sosul devine vascos. E momentul in care vom lua deoparte craticioara.
Sosul nu se va ingrosa asa cum ne-am astepta, precum o budinca. Va fi putin mai lichid. Il lasam sa se racoreasca vreo 5-6 minute dupa care adaugam laptele condensat, vanilia si untul. Se amesteca energic si-l lasam sa se raceasca. Apoi se pune craticioara acoperita cu un capac in frigider pana la servire.
After 10-15 minutes the sauce becomes viscous. That’s when we take aside the saucepan.
Sauce will not thicken as we would expect, like a pudding. It will be a little more liquid. Leave it to cool off 5-6 minutes then add the condensed milk, vanilla and butter. Mix vigorously and let it cool. Then place the saucepan covered with a lid in the refrigerator until serving.

Apoi se pregatesc piersicile caramelizate (da, s-au racit ca sa le incalzim noi din nou :)) glumim, dar sunt mai ferme reci!).Topim untul intr-o tigaie.
Then we’ll prepare the caramelized peaches (yeah, they cooled off just to warm them again :)) just kidding, but they are much stiffer cold!). We’ll melt the butter in a pan.

Se intorc pe toate partile pentru a se patrunde uniform.
They will be turned on all sides just to be parched evenly.

Adaugati apoi zaharul brun si vanilia si amestecati 2-3 minute pana cand se vor carameliza. Serviti piersicile calde sau reci – noi am incercat ambele variante. Preferam sa servim piersicile caldute si sosul rece.
Add brown sugar and vanilla and stir 2-3 minutes until they’ll caramelize. Serve the peaches warm or cold – we tried both variants. We prefer to serve the peaches warm and the sauce cold.

Bon appétit!