Deliciul vrajitoarei / Witch’s delight

A doua reteta pentru Halloween se adreseaza vrajitoarelor sau celor ce au aspiratii de vrajitori. Bine, macar de Harry Potter :))Este o reteta simpla, gustoasa si de mare efect. Daca va mai spun ca se face si rapid sigur va voi tenta.The second recipe for Halloween is addressed to witches or those who have aspirations of wizards. Well, even of Harry Potter :)) It’s a simple recipe, tasty and very nice. If I will tell you that is cooked fast I will surely tempt you.

Dar sa va spun ce-i place vrajitoarei atat de mult. Budinca de perle de tapioca si piure aromat de mere. Un mot de bezea sau frisca deghizeaza un desert banal intr-unul foarte ingenios si potrivit vremii mohorate de toamna.

Ingrediente:
– 200 g perle tapioca
-300 ml apa
-500 ml lapte
-4-5 linguri de zahar
-vanilie
-scortisoara
-cuisoare
-anason
-5-6 mere
Topping
-1 albus
-2 linguri de zahar
-colorant alimentar
sau
-150 ml frisca lichida
-2 linguri de zahar
But let me tell you what the witch likes so much. Pudding with tapioca pearls and  flavored apple puree. A topping of meringue or whipped cream will transform a common dessert into a very cleverly decorated one suitable for this weather and dreary autumn.
Ingredients:
– 200 g tapioca pearls
-300 ml water
-500 ml milk
-4 to 5 tablespoons sugar
-vanilla
-cinnamon
-cloves
-anis
-5 to 6 apples
Topping
-1 eggwhite
-2 tablespoons of sugar
-food coloring
or
-150 ml whipped cream
-2 tablespoons of sugar

Perlele de tapioca se pun la inmuiat in cei 300 ml de apa si se lasa cca 30 de minute.
Tapioca pearls will be put to rehydrate in 300 ml of water and left about 30 minutes.

Intre timp vom pregati piureul de mere.
Acestea se curata de coaja si cotor si se taie in cuburi. Se pun intr-o cratita impreuna cu scortisoara, cuisoare, anason, se adauga apa si se fierb pana cand se inmoaie. Odata fierte, merele se strecoara si se lasa la racit dupa care se mixeaza. Vom obtine un piure aromat si acrisor.
Meanwhile we’ll prepare the apple puree.
Apples will be peeled and the stub will be taken out and then cut into cubes. Place the cubes of apples in a saucepan with cinnamon, cloves, anise, add water and boil until they will get soft. Once cooked, strain the apples and leave them to cool off and then mix it. We’ll get a flavored and sour puree.

Tapioca se fierbe in laptele indulcit si aromat cu vanilie. Nu-i asa ca arata ca orezul cu lapte? Tapioca este insa mult mai fina decat orezul. Budinca se lasa sa se raceasca.
Tapioca will be boiled in the sweetened and vanilla flavored milk. It does look like rice with milk isn’t it? But tapioca is a lot smoother than rice. We will let the pudding to cool off.

Toppingul poate fi bezea facuta dintr-un albus, doua linguri de zahar si putin colorant sau 150 ml de frisca lichida, doua linguri de zahar si putin colorant (sau sirop, de ce nu?) sau nimic. Puteti picura putin sirop peste budinca pentru un efect dramatic de sange :))
Topping can be meringue made ​​of an egg white,  two tablespoons of sugar and some dye or 150 ml of whipped cream, two tablespoons of sugar and a some color (or syrup, why not?) or nothing. You can drizzle syrup over pudding  for a dramatic effect of blood :))

Happy Halloween! 😀

Prajiturele otravitoare sau cum sa distrezi copiii de Halloween/Poison muffins or how to entertain the kids for Halloween

Stiu ca multi dintre voi nu doriti sa tineti aceasta sarbatoare deoarece este importata si vi se pare prea comerciala. Singurul lucru care mie imi place la tot ce are legatura cu aceasta este faptul ca cei mici chiar se distreaza. Si asta e cel mai important.
Am pregatit doua retete si a fost chiar haios. Una din ele v-o prezint azi. Reteta e simpla insa ideea e de efect. Poate va inspirati daca inca nu v-ati planificat ce sa pregatiti.
I know many of you do not want to celebrate this event because it is imported and it seems too commercial for you. The only thing I like about it is that that children really have fun. And that’s the most important thing about it.
I prepared two recipes and it was really funny. One of them will be presented today. The recipe is simple but effective. Get inspired if you haven’t planned anything yet.

Iata de ce ingrediente aveti nevoie:
– 6 oua + 3 galbenusuri
– 10g praf de copt
-7 linguri de zahar
-10 linguri faina
-200 g unt
-150 ml lapte
-vanilie
-coaja de lamaie
-migdale intregi (simple sau caramelizate)
Bezea
-3 albusuri
-4 linguri de zahar
-colorant alimentar verde(sau ceai verde pudra, menta uscata pudra)-optional
What ingredients you’ll need:
– 6 eggs + 3 egg yolks
– 10g baking powder
-7 tablespoons of sugar
-10 tablespoons flour
-200 g butter
-150 ml milk
-vanilla
-lemon-peel
-whole almonds (simple or caramelized)
Meringue
-3 eggwhites
-4 tablespoons sugar
-green food coloring (or green tea powder, dry mint powder)-optional

Punem cele sase oua intregi si cele trei galbenusuri intr-un bol. Adaugam zaharul, vanilia, praful de copt si coaja de lamaie si mixam.
Untul se topeste si se amesteca cu laptele caldut (nu trebuie sa fie fierbinte). Apoi se adauga in bol si se mixeaza pana la omogenizare. In final se adauga faina si se mixeaza la viteza mica pentru a o incorpora complet in amestecul preparat anterior.
We put the six whole eggs and three yolks in a bowl. Add sugar, vanilla, baking powder and lemon zest and mix.
Melt the butter and mix with warm milk (should not be hot). Then add in the bowl and mix until they will homogenize. Finally add the flour and mix at low speed to incorporate it fully into previously prepared mixture.

Preincalzim cuptorul si intre timp pregatim tava. Asezam hartiutele si punem in fiecare cate o lingura de compozitie de muffins si cate o migdala. Apoi mai adaugam cate doua linguri astfel incat forma sa fie 2/3 plina. Prajiturica va creste si are nevoie de spatiu.
Tava se pune in cuptor. Se lasa cam 15 minute la foc mediu. Daca nu stiti cand sunt coapte puteti incerca cu o scobitoare. Odata coapte, muffins se lasa la racit. Intre timp preparam bezeaua.
Meanwhile preheat the oven and prepare the tray. The muffin papers will be arranged and we’ll put one tablespoon of composition and one almond in each one. Then add two tablespoons in each of them so as to be 2/3 full. The muffin will increase so it needs space.
Put the tray in the oven. Allow about 15 minutes or over at medium heat in the oven. If you do not know when they are baked you can try them with a toothpick. Once baked, let them cool off. Meanwhile prepare meringue.

Cele trei albusuri separate mai devreme se mixeaza la viteza mare timp de 3-4 minute. Apoi adaugam zaharul si mixam pana obtinem o spuma ferma, care nu se desprinde de paletele mixerului.
Apoi, daca doriti, puteti colora bezeaua (colorant, pudra de ceai verde sau de menta uscata). Fiecare muffin se orneaza cu bezea. Aceasta se poate carameliza cu un pistol pentru flambat. Toate acestea sunt optionale. Puteti renunta la oricare dintre ele. Ceea ce este insa intr-adevar de efect este decorarea cu motive tematice din hartie. Ingenios, nu? Eu le-am primit cadou insa este o idee minunata pentru a inveseli un desert destul de banal.
The egg whites separated earlier will be mixed at high speed for 3-4 minutes. Then add sugar and mix until we’ll get a firm foam that does not come off the mixer blades.
Then, if you want, you can color the meringue (food color, green tea powder or dried mint). Each muffin is decorated with meringue. This can be caramelized with a dessert torch. All are optional. You can give up to any of them. But what is really effective is the decoration-thematic motifs decorating papers. Ingenious, isn’t it? I got them as a gift but it is a great idea to cheer up fairly common dessert.

Deci, trick or treat? 🙂
So, trick or treat? 🙂

Salata de toamna la borcan/Canned autumn salad

Inainte de a pleca in concediu am facut o salata delicioasa la borcan. Reteta o am de la o colega de serviciu. De nevoie eu a trebuit sa fac unele modificari insa am sa va spun ambele variante (si a mea si cea originala).
Before leaving on vacation I made a delicious canned salad. I know this recipe from a colleague.  I had to make some changes but I’ll tell you both recipes(and mine and the original).

Ingrediente:
-5 kg vinete
-2,5 kg gogosari
-2,5 kg ardei kapia
-usturoi
-frunze de telina (optional)
Marinata:
-250 ml ulei
-250 ml otet
-250 ml apa
-250 g zahar
-1 lingura sare
-piper boabe
-mustar boabe
-1l suc de rosii
-150 ml ulei pentru rumenirea vinetelor

Ingredients:
-5 kg eggplant
-2.5 kg peppers
-2.5 kg kapia (sweet) pepper
-garlic
-celery leaves (optional)
Marinade:
-250 ml sunflower oil
-250 ml vinegar
-250 ml water
-250 g sugar
-1 tablespoon salt
-pepper
-grain mustard
-1l tomato juice
-150 ml sunflower oil for eggplants’ roasting

Vinetele se spala si se taie in longitudinal, fara a le curata coaja. Apoi se taie in cubulete de 1-2 cm grosime. Se presara cu sare si se lasa pe o tava sau intr-un vas timp de 2-3 ore.
Wash the eggplants and cut them longitudinally, without peeling them. Then cut into cubes of 1-2 cm thick. Sprinkle the cubes with salt and leave them on a plate or in a bowl for 2-3 hours.

Cat timp vinetele stau cu sarea in vas, noi ne apucam sa spalam si sa taiem gogosarii si ardeii feliute.
Meanwhile, we will wash and cut the peppers in small slices.

Cand vinetele au lasat suficient suc, adica dupa 2-3 ore, se storc cu ambele maini si se pun intr-o tigaie unsa cu putin ulei si se rumenesc pe ambele parti. Atentie-vinetele vor absorbi mult ulei, de aceea tigaia trebuie doar unsa.
Ele se lasa apoi sa se raceasca.
Din pacate cantitatea mea de vinete s-a injumatatit datorita unui accident casnic 🙂
When the eggplants have left enough juice, after 2-3 hours, squeeze them with both hands and put them in a pan greased with a little oil and brown on both sides. Attention-eggplants will absorb much oil, so just grease the pan.
Then leave them to cool off.
Unfortunately my eggplant quantity remained only to half due to a domestic accident 🙂

Preparam marinata in care vom opari ardeii si gogosarii. Eu am dublat cantitatile pentru ca mi s-a parut ca sunt insuficiente. Dar…uitasem ca inainte de a pune zeama in borcane se adauga sucul de rosii! Asa ca fie respectati reteta originala (amestecati sucul de rosii cu marinata si puneti in borcan) sau folositi o cantitate dubla de marinata si nu mai puneti suc de rosii. Eu am gustat ambele variante (si de la colega mea), fiecare avand farmecul sau ;).
Prepare the marinade in which we will boil peppers for few minutes. I doubled the amount because it seemed to be insufficient. But … I had forgotten that before putting the juice in jars we had to add tomato juice! So either you follow the original recipe (mix tomato juice with leftover marinade and place in jar) or use double quantity of marinade and not put tomato juice. I have tasted both (also my colleagues’), each has its charm;).

Asadar, eu am oparit ardeii intr-un amestec de:
-500 ml ulei
-500 ml otet
-500 ml apa
-500 g zahar
-2 linguri sare
-piper boabe
-mustar boabe
Odata opariti ardeii, i-am lasat sa se scurga intr-o strecuratoare.
Apoi am pus in borcane alternativ un strat de vinete, unul de ardei si cateva felii se usturoi pana am umplut borcanul (am lasat loc pentru 5-6 linguri de marinata). Am pus capacele si le-am aranjat frumos intr-un vas in care am pus hartie, am adaugat apa si le-am sterilizat in cuptor timp de 30 de minute (din momentul in care apa a inceput sa fiarba).
So I parboiled peppers in a mixture of:
 -500 ml sunflower oil
-500 ml vinegar
-500 ml water
-500 g sugar
-2 teaspoons salt
-pepper
-grain mustard
When peppers were parboiled, I left them to drain in a colander.
Then I put them in jars alternating a layer of eggplants,  few slices of peppers and garlic until it filled the jar (I left space for 5-6 tablespoons of marinade). I put the lids and I arranged beautifully in a pot in which I put paper, I added water and I sterilized them in the oven for 30 minutes (once the water started to boil).

Am desfacut zilele astea un borcan sa vad cum a iesit. Fara lipsa de modestie – minunata! 🙂
I opened a jar these days to see how it tastes. Without modesty – wonderful! 🙂

Placinta cu batog de novac/Pie with smoked bighead carp

Dupa un concediu cam scurt dar binevenit iata ca m-am intors cu forte proaspete. Si cu retete noi, evident. Pana apuc sa sortez fotografiile din vacanta am sa va spun cate ceva despre o reteta de placinta care a fost neasteptat de buna.
M-am gandit ca este momentul propice sa incep sa fac placinte deoarece vremea de afara ne permite sa coacem si in plus ingrediente inca se gasesc, pietele fiind pline de tot felul de bunatati.
After a short but lovely holiday I returned with fresh forces. And with new recipes, obviously. So until I’ll get  to sort my holiday photos I will write something about a pie recipe that was unexpectedly good.
I thought it is an ideal time to begin to bake pies because the weather allows us to bake, plus there are still so many ingredients, markets are full of all sorts of goodies.

Dar sa trecem la treaba!
Ingrediente coca:
-300 ml apa calduta
-10 g drojdie
-1 lingura de zahar
-500 g faina de secara
-sare
-1 lingura de ulei
Ingrediente umplutura:
-150-200 g batog de novac
-100 g mozzarella
-2 oua
-2 gogosari
-1 ardei kapia
-2 cepe
-100 g unt
-cimbru
-sare
But let’s get to work!
Ingredients for dough:
-300 ml warm water
-10 g yeast
-1 tablespoon of sugar
-500 g rye flour
-salt
-1 tablespoon of sunflower oil
Ingredients for filling:
-150 – 200 g smoked bighead carp
-100 g mozzarella
-2 eggs
-2 peppers
-1 kapia peppers
-2 onions
-100 g butter
-thyme
-salt

Intr-un bol am pus apa calduta, drojdia sfaramata, zaharul si sarea. Am cernut jumatate din cantitatea de faina si am acoperit vasul cu un prosop. Apoi am lasat sa dospesca. Cand faina este “crapata” incepem sa framantam si adaugam restul de faina. Se adauga uleiul si se framanta in continuare timp de 2-3 minute. Aluatul se mai lasa la dospit inca 10-15 minute.
In a bowl I put warm water, yeast, sugar and salt. I sifted half of quantity of flour and I’ve covered the bowl with a towel. Then I let the dough to yeast. When flour is “cracked” I begun to knead and I added the remaining flour. I added the oil and I continued to knead for 2-3 minutes. Let the dough to rise for other 10-15 minutes.

Legumele se curata, se spala si se taie in bucatele dupa care se calesc in unt timp de 5-6 minute. Tot acum se pun condimentele.
Vegetables are peeled, washed and cut into small pieces then tempered in butter for 5-6 minutes. Also add the condiments.

Aluatul se pune intr-o forma pudrata cu faina si se inteapa din loc in loc. Apoi se adauga legumele si batogul taiat in bucati mici.
The dough is put in form powdered with flour and sting from place to place with a fork. Then add the vegetables and the smoked fish cut into small pieces.

In final se amesteca mozzarella cu ouale si se pun peste umplutura de legume si batog.
Placinta se baga in cuptorul preincalzit si se coace cam 45 minute, la foc potrivit.
Finally mozzarella is mixed with eggs and the mix is placed over the filling of vegetables and smoked fish.
The pie will be put in the preheated oven and baked for 45 minutes at medium temperature.

Trebuie sa recunosc faptul ca a fost absolut delicioasa! Cu siguranta o sa va placa daca iubiti pestele afumat, mai ales cel facut cu lemn de brad parfumat. Pofta buna!
I must admit that it was absolutely delicious! Surely you will like it if you love smoked fish, especially the one made with fragrant fir.
Bon appétit!

Zacusca – reteta bunicii/Zacusca – grandma’s recipe

Uitandu-ma zilele trecute printre retete am constat ca nu am pus pana acum reteta clasica de zacusca. Adica cea pe care o fac si mama si bunica.
Stiu mai multe retete dar in general nu-mi place mancarea facuta cu mult ulei si prajeala. Asa ca m-am gandit ca poate va este si voua de ajutor o reteta fara prea mult ulei, cu putina sare si…putin afumata.
Looking back through the recipes the other day I noticed that I don’t have yet classic vegetable stew recipe-zacusca. I mean the one my mother and grandmother usually cook for winter.
I know many recipes but in general I do not like food cooked ​​with a lot of oil and fried onion. So I thought it might be helpful to write the recipe without much oil, salt and … a little bit smoked.

Eu am folosit atat legume proaspete cat si coapte. Am copt vinetele si o parte din gogosari si ardei kapia. Am sa scriu cantitatile si care dintre legume au fost coapte si care au fost crude.
Ingrediente:
-2 kg gogosari (copti)
-2 kg ardei kapia (copti)
-2 kg ardei kapia si gogosari (cruzi)
-3 kg rosii (crude)
-2 kg ceapa(cruda)
-4 kg vinete (coapte)
-4 linguri sare grunjoasa
-foi de dafin
-piper
-1 litru de ulei
I used both fresh and roasted vegetables. I roasted the eggplants and some peppers and kapia peppers. I write quantities and which vegetables were roasted and which were fresh.
Ingredients:
-2 kg peppers (roasted)
-2 kg kapia peppers (roasted)
-2 kg kapia peppers and peppers (fresh)
-3 kg tomatoes (fresh)
-2 kg onions (fresh)
-4 kg eggplants (roasted)
-4 tablespoons coarse salt
-bay leaves
-pepper
-1 liter of sunflower oil

Curatam ceapa si o tocam marunt la robot sau masina de tocat. Sunt mult prea comoda si nu am facut niciodata reteta cu legume taiate manual, cu un cutit. Dar voi puteti incerca. Se spune ca e mai buna…
Peel the onion and finely ground it with a food processor or a manual grinder. I am too lazy and I’ve never done manually the vegetables for this recipe, with a knife. But you can try. They say it’s better …

Tocati si rosiile. Eu nu le curat de coaja sau samburi. Mi se pare ca nu mai au nici un farmec 🙂
La fel am procedat si cu gogosarii si ardeii kapia cruzi.
Process the tomatoes also. I don’t peel them or take out their seeds. I think they don’t have any taste without them 🙂
I procedeed in the same way with the fresh peppers and kapia peppers.

 

In final am tocat si vinetele si ardeii, toate coapte si curatate de mama (pfiuuu…am scapat de partea cea mai grea!).
Finally I processed the eggplants and peppers that were roasted and peeled by my mum (pfiuu…the difficult and ugly part!)

Am pus ceapa si uleiul in tuciul cel mare al mamei. Acum urmeaza partea in care chiar incepe sa ne placa sa facem zacusca! Oarecum…
I put the onions and sunflower oil in my mum’s black pot for cooking outside. Now it begins the funniest part when we love to cook zacusca! Somehow… Am facut focul si ne-am apucat sa calim ceapa si sa ne afumam cu randul :))
We started the fire, we begun tempering the onions in sunflower oil and to smoke ourselves :))

Cand ceapa a devenit galbuie am adaugat ardeii cruzi tocati.
When the tempered onion turned out yellow I added the fresh ground peppers.

Incepe sa se formeze zeama si sa fiarba frumos.
The juice is formed and zacusca begins to boil.

Dupa vreo 15-20 de minute am adaugat rosiile si ardeii copti dar si sarea si piperul.
After 15-20 minutes I added the tomatoes and roasted peppers but also the salt and black pepper.

Dupa inca 30 de minute am pus si vinetele si frunzele de dafin. Am lasat zacusca sa fiarba linistit amestecand din cand in cand pentru a nu se prinde fundul tuciului.
After other 30 minutes I put also the eggplants and bay leaves. I left zacusca to boil slowly and I stirred from time to time in order to prevent the sticking.

Cand zacusca arata cam asa, zeama a cam disparut, inseamna ca trebuie sa o luati cu grija si sa o puneti in borcane curate si uscate. Apoi le streilizati la cuptor intr-o tava tapetata cu hartie (nu mai am teze de doctorat asa ca am folosit cataloagele de cosmetice ale mamei) in care am adaugat apa, timp de 30 de minute.
When zacusca looks like this, and little juice left, means you have to take it carefully and put it in clean and dry jars. Sterilize then in a pan covered with parchment paper (I don’t have PhD thesis now so I used my mother’s cosmetics catalogs) in which we added water, for 30 minutes.

Savurati cateva felii de paine cu zacusca dupa care aranjati frumos borcanele pana la iarna.
Eat some loafs of bread with zacusca and then start arranging your pantries for winter.
Bon appétit!