Friptura suculenta de oaie cu sos de porto, sharon si fructul pasiunii/Juicy mutton roast with porto, sharon and passion fruit sauce

Zilele acestea m-am framantat mult. Am citit, am experimentat si am cautat ingrediente, uneori cu succes, alteori deznadajduitor. Nu vreau sa va fac prea curiosi si am sa va spun care a fost motivul. M-am hotarat sa particip la concursul organizat de Philips si Gustos – Gatesc sanatos pentru concursul Philips AirFryer de pe Gustos.ro”.
Am cochetat pe rand cu preparatele vegetariene, raw, cu peste, pui si vita. Dar parca nici unul dintre ele nu era ceea ce cautam. Si ce credeti ca am ales? Carne de oaie. 
Probabil ca ati ridicat deja spranceana si va intrebati de ce am ales un tip de carne atat de blamat de catre noi romanii. 
Ei bine, carnea de oaie se incadreaza in categoria alimentelor complete. Ea contine o larga varietate de aminoacizi, majoritatea vitaminelor si aproape toate mineralele necesare organismului. Aminoacizi continuti de carnea de oaie sunt extrem de rar intalniti in lumea animala, ca si unele minerale precum cobaltul si manganul. O dieta care contine carne de oaie conduce la reducerea riscului de infarct, imbunatatirea calitatii somnului, reducerea vitezei de imbatranire a creierului.
Fructele folosite pentru sos si vinul contin antioxidanti, foarte importanti pentru sanatatea noastra.
These days I’ve lamented a lot. I read, experienced and searched ingredients, sometimes successfully, sometimes without hope. I don’t want to make you too curious and I’ll tell you the reason for doing all these things. I decided to participate in the contest organized by Philips and Gustos – “Healthy cooking with Philips AirFryer competition on Gustos.ro”.
I oscillated between vegetarian dishes, raw, fish, chicken and beef. But none of them were what I was looking. What do you think I chose? Mutton.
You probably already raised your eyebrow and wonder why I chose a type of meat so blamed by us, the Romanians.
Well, mutton is considered a complete category of food. It contains a variety of aminoacids, most vitamins and  almost all minerals needed by our body. The aminoacids contained by mutton are extremely rare in the animal world, as well as some minerals such as cobalt and magnesium  A diet containing mutton will reduce the risk of heart attack, improve sleep quality, slowing the aging  of brain.
The fruits used for sauce and wine contain antioxidants, very important for our health.

Iata ce ingrediente am folosit (pentru 6 portii).
Friptura
-2 kg pulpa de oaie
-4 linguri ulei
-600 ml vin rose sau alb
-cuisoare
-sare grunjoasa
Sos
-300 ml vin porto tawny
-2 fructe sharon
-2 maracuja (fructul pasiunii)
Piure de cartofi
-3-4 cartofi
-30 g unt
-lapte
Piure de morcovi 
-4 morcovi
-20 g unt
Here are the ingredients I used (for 6 servings)
Roast
-2 kg mutton leg
-4 tablespoons oil
-600 ml wine or white rose
-cloves
-coarse salt
Sauce
-300 ml wine tawny port
-2 sharon fruits
-2 maracuja (passion fruits)
Mashed potatoes
-3 – 4 potatoes
-30 g butter
-milk
Mashed carrots
-4 carrots
-20 g butter

Pulpa de oaie se degreseaza. Se scot pe rand toate pielitele si toata grasimea. Carnea se freaca apoi cu sarea grunjoasa.
Intr-o tigaie se adauga cele patru linguri de ulei si se pune pe foc. Cand uleiul este incins, se pune carnea care se va intoarce pe fiecare parte si se va lasa maxim 3 minute (deci in total 6 minute pentru intreaga bucata).
Degrease the mutton pulp. Take off all the grease and tissues. The meat is then rubbed with coarse salt.
Add four tablespoons of oil in a pan and put it on the stove. When the oil is hot put the meat in the pan and turn it on each side and will leave it within 3 minutes (so a total of 6 minutes for the entire piece of meat).

Puneti apoi bucata de carne intr-un vas ceramic, adaugati vinul rose sau alb si cuisoarele. Acoperiti vasul cu un capac sau folie de aluminiu si introduceti-l in cuptorul preincalzit. Pentru inceput vom gati friptura la foc iute timp de 10 minute. Dupa cele 10 minute, focul se regleaza la minim. Friptura se va pregati la foc mic aproximativ o ora si jumatate.
Pentru a obtine o friptura suculenta, eu am folosit un termometru special pentru friptura. Acesta indica temperatura la care carnea este bine facuta (well made)-in cazul carnii de oaie fiind 82 grade C. Familia mea prefera friptura medium rare in mod normal asa ca temperatura maxima la care a ajuns carnea a fost de aproximativ 75 de grade Celsius.
Temperatura carnii se ia in zona in care bucata are grosimea cea mai mare, tija termometrului netrebuind sa atinga niciodata osul.
Dupa ce friptura s-a facut, vasul se scoate din cuptor. Carnea se va lasa timp de 10 minute inainte de a fi taiata si servita pentru a lasa in vas toata zeama care este in exces.
Then place the piece of meat in a ceramic pot, add rose or white wine and cloves. Cover the dish with a lid or aluminum foil and put it in the preheated oven. For start, we’ll cook the roast  at high heat for 10 minutes. After 10 minutes, the fire is adjusted to a minimum. Prepare roast on low heat for about an hour and a half.
To get a juicy roast, I used a special thermometer for steak. It indicates the temperature at which the meat is well done, for mutton being 82 degrees C. My family prefers medium rare steak, so normally the maximum temperature reached was almost 75 meat degrees.
Meat temperature is taken where the piece is thickest, never ever touching the bone with the thermometer.
After the roast was done, remove the dish from oven. Meat will be left in the pot for 10 minutes before being cut and served in order to let the juices to settle down.

Dupa ce friptura este gata, ne apucam sa pregatim sosul si piureurile.
Legumele se curata, se spala si se fierb separat in apa cu sare. Apoi se paseaza si se amesteca cu unt si lapte sau numai cu unt (dupa caz).
Odata pregatite si piureurile, ne ocupam de sos. Fructele sharon se taie in cubulete si se pun intr-o craticioara. Peste acestea se adauga cei 300 ml de vin porto. Sosul se fierbe timp de 10-15 minute pentru a permite fructelor sa se inmoaie, insa sa nu devina pasta, iar vinului de porto sa se reduca. Cand sosul este fiert, craticioara se ia de pe foc. Dupa 2-3 minute adaugam miezul crud al fructelor pasiunii si amestecam. Sosul va avea un gust dulce acrisor, deosebit de aromat, cu bucati de fructe sharon si seminte crocante de fructul pasiunii. Intr-un cuvant, delicios!
Taiati friptura in felii dupa care aranjati farfuriile. Aveti grija sa mentineti mancarea calda! Serviti alaturi de un vin rosu sec.
After the roast is ready, we’ll start to prepare the sauce and purees.
Peel the vegetables, wash and boil them separately in salted water. Then mash them and mix with butter and milk or butter only (as applicable).
Once the purees are prepared, we’ll boil the sauce. Sharon fruits are cut into cubes and placed in a saucepan. Add the 300 ml port wine in the dish, over the sharon fruits pieces. Simmer the sauce for 15 minutes to allow the fruit to soften, but do not become paste and to port wine to reduce. When the sauce is cooked, take the pan aside. After 2-3 minutes add the raw passion fruit and mix. Sauce will taste sweet and sour, very aromatic, with sharon fruit pieces and crunchy passion fruit seeds. In a word, delicious!
Cut steak into slices and then arrange the plates. Make sure to keep food warm! Serve with dry red wine.

Pofta buna!
Bon appétit!

Farfale cu legume/Farfalle pasta with vegetables

M-am gandit zilele acestea la cei care tin post. Este o perioada in care nu se mai gasesc atat de multe legume si alimentatia tinde sa devina oarecum monotona. Asa ca am sa va propun o reteta pe care am facut-o acum ceva timp insa pur si simplu am omis sa o postez pe blog.
I thought a lot these days to those who keep the tradition of Advent fasting period. It is a time when we don’t find so many vegetables and food tends to become somewhat monotonous. So I will propose a recipe made a while ago but I just forgot to post on the blog.

Ingrediente :
-500 g farfalle
-4-5 linguri de ulei
-2 dovlecei
-1 vanata
-4-5 ciuperci champignon mari
-2 cepe
-200 ml lapte de cocos
-400 ml bulion (sau 4-5 rosii)
-2 linguri pasta de gogosar sau ardei gras rosu (sau un ardei rosu tocat)
-marar
-sare
Ingredients:
– 500 g farfalle
– 4-5 tablespoons of oil
– 2 courgettes
– 1 eggplant
– 4-5 large mushrooms
– 2 onions
– 200 ml coconut milk
– 400 ml broth (or 4-5 tomatoes)
– 2 tbsp pepper paste or red pepper (or red pepper chopped)
– dill
– salt

Pentru inceput se pregateste sosul. Se curata legumele si se taie marunt. Intr-o tigaie se adauga uleiul si se incinge dupa care se pun legumele. Acestea se soteaza timp de 3-4 minute dupa care se adauga 300 ml de apa si sarea si se lasa sa fiarba putin. Cand sunt aproape fierte se adauga bulionul si pasta de gogosari. Daca folositi rosii si ardei rosu tocat ele se pun odata cu celelalte legume.
For start we’ll prepare the sauce. Peel the vegetables and cut into small pieces. In a pan heat the oil and add the vegetables. Temper vegetables for 3-4 minutes then add 300 ml of water and salt and let it boil a little. When almost cooked add the broth and pasta peppers. If using tomatoes and chopped red pepper put them with other vegetables.

Dupa ce legumele au fiert se stinge focul si se adauga laptele de cocos peste sos amestecand incet pentru omogenizare. In final se pune mararul tocat marunt.
After the vegetables are cooked stop the fire and add coconut milk in sauce stirring gently to blend. Finally put chopped dill.
Pastele se fierb al dente, dupa instructiunile de pe ambalaj. Cand sunt fierte se strecoara fara a le clati cu jet rece de apa dupa care se amesteca impreuna cu sosul preparat mai devreme.  
Boil pasta al dente, according to directions on the package. When cooked strain without rinsing them with cold running water then mix with sauce prepared earlier.

 Apoi se pun intr-un vas ceramic si se acopera cu un capac sau cu folie de aluminiu si se pun in cuptorul preincalzit unde se lasa timp de 20 de minute la foc mediu.
Se servesc atat calde cat si reci.
Then put in a ceramic dish and cover with a lid or aluminum foil and place it in preheated oven where is left for 20 minutes over medium heat.
It is served both hot and cold.
Bon appétit!

Placinta cu umplutura cremoasa de dovleac si ghimbir/ Pumpkin creamy pie with a ginger touch

Nu puteam sa las toamna sa treaca fara sa pregatesc o reteta cu un dovleac grasut, frumos si portocaliu!
Recunosc, vazusem si concursul Kadiei si m-a tentat foarte tare. Dovleci, bostani, adunarea la Kadia! 🙂
Si ce credeti ca am pregatit? O placinta delicioasa cu umplutura cremoasa de dovleac si pudra de ghimbir.
I could not let fall pass without preparing a recipe with a  plump, beautiful and orange pumpkin!
I admit, I saw the contest on Kadia’s blog and it tempted me greatly. Pumpkins, pumpkins, let’s meet at Kadia’s! 🙂
What do you think I prepared? A delicious pie filled with creamy pumpkin and ginger powder.

Ingrediente blat:
-25 g drojdie
-50 g unt
-2 galbenusuri
-3 linguri de zahar brun
-10 linguri faina
-vanilie
Ingrediente umplutura:
-1 kg dovleac copt
-4 linguri zahar
-1 lingurita pudra de ghimbir
-4-5 biscuiti
-vanilie
-nucsoara, cuisoare, scortisoara (mix condimente)-optional
Ingrediente bezea:
-4 albusuri
-4 linguri de zahar
Ingredients for dough:
-25 g yeast
-50 g butter
-2 yolks
-3 tablespoons brown sugar
-10 tablespoons flour
-vanilla
Ingredients for filling:
-1 kg pumpkin (coked in oven) 
-4 tablespoons sugar
-1 teaspoon of ginger powder
-4 – 5 biscuits
-vanilla
-nutmeg, cloves, cinnamon (spice mix)-optional
Ingredients for meringue:
-4 egg whites
-4 tablespoons of sugar

 

 

 

De vedete ne ocupam prima data, nu-i asa? Adica de umplutura de dovleac.
Am copt dovleacul taiat in jumatati si curatat de samburi, in cuptor, timp de 2 ore sau 2 ore jumatate (nu mai stiu exact-l-am incercat cu furculita). Cand dovleacul s-a copt, l-am pus pe  o tava la racorit.
Odata racit, il curatam de coaja, il taiem bucati si-l punem intr-un bol cu peretii inalti. Apoi il pasam cu un mixer vertical.
Pasta de dovleac obtinuta se amesteca cu zahar, ghimbir si biscuitii zdrobiti pe post de pesmet (optional mai macinati si putin mix de nucsoara, cuisoare, scortisoara). Umplutura este gata. Ne putem apuca de coca.
Probabil ca va intrebati de ce am scris fix 1 kg de dovleac copt. Nu pot sa aproximez cam cat de mare trebuie sa fie dovleacul vostru! Poate mai vreti sa faceti si alte bunatati si astfel veti sti cat sa opriti dupa ce l-ati copt.
The stars will be the first, isn’t t it? I mean pumpkin filling.
I baked pumpkin cut in half and cleaned of seeds in the oven for 2 hours or 2 hours half (I can’t remember exactly-I pierced it with a fork). When the pumpkin is cooked, we will put it on a tray to cool off.
Once cooled, I peeled and cut him in pieces and put it in a bowl with high walls. Then you’ll be mashing it with a vertical mixer.
Pumpkin cream that was obtained after mashing is mixed with sugar, ginger and crushed crackers (optional you may grind some mix of nutmeg, cloves, cinnamon). The filling is ready. We can start to prepare the dough.
You may be wondering why I’m writing 1 kg of cooked pumpkin. I can’t approximate just how big is your pumpkin! Maybe you want to do also other goodies and you will know how much you’ll need after you’ve cooked it.

Ingredientele pentru coca se pun intr-un bol si se framanta bine. Vom obtine o coca elastica pe care o ambalam in folie de plastic si o bagam la frigider unde o vom lasa 30 de minute.
Apoi coca se pune pe masa pudrata cu faina si se intinde cu o vergea si se pune in forma de copt.Put the ingredients for dough in a bowl and knead well. We’ll get an elastic dough that will be wrapped in plastic and put in the refrigerator where we’ll leave it for 30 minutes.Then put the dough on the table dusted with flour and spread with a rolling pin and place it in a baking form.

Adaugam umplutura si se baga in cuptorul preincalzit, la temperatura medie, pentru 10 minute. We’ll add the filling and we’ll put it in the oven, at medium temperature, for 15 minutes.

Intre timp se prepara bezeaua din cele 4 albusuri de oua. Se mixeaza la viteza mare pana obtinem o spuma densa dupa care adaugam zaharul si continuam sa mixam. Se obtine o bezea pufoasa care nu se desprinde de pe paletele mixerului. Cu un pos decoram placinta dupa care reintroducem forma de copt in cuptor pentru inca 20 de minute(atentie-timpul de coacere depinde de tipul de cuptor pe care-l aveti!).Placinta se serveste rece.

Meanwhile we’ll prepare meringue from the 4 egg whites. We’ll mix at high speed to obtain a dense foam, then add sugar and continue mixing. We’ll obtain a fluffy meringue that doesn’t come off the mixer blades.
Then put the meringue with a decorating bag on the pie and reintroduce form in the oven for other 20 minutes (attention-baking time depends on the type of oven you have!).
Pie is served cold.

Pofta buna! Acum sa mergem cu placinta noastra la Kadia 🙂
Bon appetit! Now let’s go with our pie at Kadia’s 🙂

Chiftelute de varza cu legume/ Cabbage and vegetables balls

Nu am mai postat de ceva vreme. Probabil va intrebati daca am parasit blogul. Ei bine, nu. Am inceput sa pregatesc retetele pentru Craciun iar de la 1 decembrie am sa incep sa le public. Nu stiu cate vor fi dar cu siguranta vor fi una si una.
Pentru azi am ales o reteta care poate fi usor adaptata perioadei de post.
I have not posted in a while. You might wonder if I left the blog. Well, no. I started to prepare recipes for Christmas and from 1 December I will start to publish them. I do not know how many will be but certainly there will just great recipes.
For today I chose a recipe that can be easily adapted to the next period.

Ingrediente:
-2 kg de varza
-2 gogosari sau ardei rosii
-1 ceapa
-2 oua (optional)
-200 g faina
-piper
-sare
-telina
-marar
Ingrediente sos:
-iaurt
-marar
-sare
-piper
Ingredients:
-2 kg of cabbage
-2 peppers or red peppers
-1 onion
-2 eggs (optional)
-200 g flour
-pepper
-salt
-celery
-dill
Sauce Ingredients:
-yogurt
-dill
-salt
-pepper

Varza se taie in patru sau mai multe bucati si se fierbe in apa cu sare. Odata fiarta, se scoate si se lasa sa se raceasca. Apoi se toaca la robot si se stoarce bine de apa. 
Ceapa si gogosarul se toaca si ele la robot si se storc bine.
Cabbage cut into four or more pieces will be boiled in salted water. Once cooked, take it out of the dish and let it cool off. Then chop it with the food processor and squeeze out all water.
Chop also onion and pepper and squeeze them well.

Toate ingredientele se amesteca intr-un vas mare pana cand se obtine o pasta cremoasa. Se formeaza bile si se prajesc in baie de ulei fierbinte. Chiftelutele se scot intr-un vas in care am pus servetele care vor absorbi surplusul de ulei.
Noi am servit chiftelutele cu un sos preparat din iaurt, marar, sare si piper. Puteti opta si pentru alte variante insa trebuie sa va asigurati ca sosul nu e prea gras.
Mix all ingredients in a large bowl until  obtain a creamy paste. Form balls and fry them in hot oil bath. Remove the balls in a pot in which you put paper towels that will absorb the excess of oil.
We served  the cabbage balls with a sauce made ​​from yogurt, dill, salt and pepper. You can also choose other options but you have to make sure that the sauce is not too fat.

Daca veti renunta la cele doua oua veti obtine un preparat gustos si usor de facut pentru perioada de post ce urmeaza.
Pofta buna!
If you give up two eggs you’ll get a tasty and easy to make dish for the period before Christmas
Bon appétit!