Prajitura Flodni/Flodni cake

Probabil ca v-ati gandit ca am disparut sau ca am renuntat definitiv la blog. Nici vorba 🙂 Ma pregatesc sa revin cu forte proaspete in bucatarie. Atunci cand voi avea una – momentan renovam de zor pentru ca primavara sa ne prinda pregatiti pentru noi provocari.
Deocamdata am sa va prezint o reteta pregatita de Sarbatorile de iarna preluata de la Andrada, o doamna foarte talentata pe care o puteti gasi si la cofetaria Artizan din Tg. Mures (http://www.cofetaria-artizan.ro/site/)
Perhaps you thought I disappeared or that I gave up my blog. No way 🙂 I’m getting ready to come back with fresh forces into the kitchen. When I’ll have one – currently we’re renovating so that the spring to catch us ready for new challenges.
For now I’ll give you a recipe prepared for winter holidays taken from Andrada, a very talented lady that you can find also in her bake shop Artizan – Tg. Mures (http://www.cofetaria-artizan.ro/site/

Pentru aluat:
600 g făină
250 g unt
2 linguri zahar pudra
1 varf de cutit sare
200 ml vin alb
4 gălbenuşuri de ou
10 g drojdie proaspată

Umplutura mac:
350 g mac măcinat
250 g zahăr
2 linguri miere
2 linguri stafide sau alte fructe uscate
4 linguri pesmet (alb) sau 4 biscuiti
250 ml apă
coajă de lămâie/portocală
vanilie

Umplutura nucă:
300 g nucă măcinată
250 g zahăr
4 linguri pesmet (alb) sau 4 biscuiti
2 linguri miere
2 linguri stafide sau alte fructe uscate
250 ml apă
coajă de lămâie/portocală
vanilie

Umplutura mere:
750 g mere curăţate, răzuite (eu am avut conservate la borcan 😉 )
4 linguri stafide sau alte fructe uscate
2 linguri nucă măcinată
2 linguri pesmet (alb) sau 2 biscuiti
scorţişoară

Umplutura prune:
1 borcan dulceata groasa de prune

For the dough:
600 g flour
250 g butter
2 tablespoons powdered sugar
1 pinch of salt
200 ml white wine
4 egg yolks
10 g fresh yeast

Poppy seeds filling:
350 g ground poppy seeds
250 g sugar
2 tablespoons honey
2 tablespoons raisins or other dried fruits
4 tablespoons breadcrumbs (white) or 4 biscuits
250 ml water
lemon zest / orange
vanilla

Walnuts filling:
300 g ground walnuts
250 g sugar
4 tablespoons breadcrumbs (white) or 4 biscuits
2 tablespoons honey
2 tablespoons raisins or other dried fruit
250 ml water
lemon zest / orange
vanilla

Apple filling:
750 g apples peeled, grated 
4 tablespoons raisins or other dried fruit
2 tablespoons ground walnuts
2 tablespoons breadcrumbs (white) or 2 biscuits
cinnamon

Plums filling:
1 jar of plum thick jam  

Pentru aluat puneti toate ingredientele intr-un vas si framantati.. Va rezulta un aluat foarte moale care trebuie framantat pana devine elastic si nelipicios.
Aluatul obtinut se pune intr-o folie de plastic si se baga in frigider.
For the dough put all the ingredients in a bowl and knead. It will result a very soft dough which has to be kneaded until it becomes elastic and not sticky.
The dough that was obtained will be put in a plastic wrap and left in the fridge.

Apoi am pregatit umpluturile.
Nu am avut cu ce sa macin macul. Asa ca l-am fiert in apa cu zahar si miere (300 ml de apa, 1 lingura de zahar si 1 lingura de miere).
After that I prepared the fillings.
I couldn’t ground the poppy seeds so I boiled them with sugar and honey (300 ml of water, 1 tablespoon of sugar and 1 tablespoon of honey).

In loc de pesmet am folosit biscuiti macinati.
I used ground biscuits instead of breadcrumbs.

Am ras cojile portocalelor si a lamaiei.
I grated oranges’ and lemon’s peels.

In final amestecam toate ingredientele pentru umplutura cu mac. Va rezulta o compozitie parfumata si destul de tare.
In the end we will mix all the ingredients for the composition with poppy seeds. We will obtain a quite stiff and  flavored composition.

Apoi preparam umplutura cu nuca. Nucile au fost macinate grob.
Then we’ll prepare the walnut composition. Walnuts were coarse ground.

Aluatul se scoate din frigider si se imparte in cinci bucati egale. Trei dintre ele se intind si se coc pe fundul tavii acoperit cu hartie de copt. Celelalte doua bucati se pastreaza pentru mai tarziu.
Remove dough from refrigerator and divide into five equal pieces. Three of them will be put and baked on the bottom tray covered with baking paper. The other two pieces are preserved for later.

Intindem prima bucata de coca necoapta si o punem in tava peste hartia de copt. Adaugam umplutura de mac.
First piece of unbaked dough is stretched  and put in baking tray over baking paper. Add the poppy filling.

Asezam peste umplutura de mac o foaie coapta peste care adaugam umplutura de nuca.
Over the poppy seeds filling we’ll put a baked sheet of dough and we’ll add the walnuts filling.

Se adauga o alta foaie coapta dupa care se pune gemul de prune. Al meu a fost din cel fara zahar.
We’ll put another baked sheet of dough and we’ll add the plum jam. Mine was without sugar.

 In final se adauga umplutura de mar si peste aceasta o foaie de aluat necoapta.
Tava se pune in cuptorul preincalzit la 180 de grade si se coace timp de 50 de minute.
Se poate taia imediat sau a doua zi (as recomanda a doua varianta pentru o taiere aproape perfecta).
In the end the apple filling will be added and we will cover it with an unbaked dough sheet.
The tray will be put in the preheated oven (at 180 Celsius degrees) and baked for 50 minutes.
It can be cut right away or the next day (I would recommend the second choice for an almost perfect cut).

Pofta buna!
Bon appétit!

Rata cu castane/Duck with chestnuts

In primul rand vreau sa va doresc un an mai bun decat 2012, multa sanatate si sa va realizati toate dorintele!
Cum era de asteptat, dupa toate zilele de sarbatoare, si anul acesta am strans cateva retete interesante care vi s-ar putea parea de ajutor atunci cand va apucati sa gatiti.
Pe langa retete de dulciuri am sa va prezint si doua retete care au facut furori printre invitatii mei. Una din ele este cea de rata cu castane.
First of all I want to wish you a better year than 2012, health and a lot of success in everything you do!
As expected, after the holidays, also this year I have some interesting recipes that you might like when you look for help when you’re cooking.
Besides sweets recipes I will present two recipes that made a very good impression among my guests. One of them is the duck with chestnuts.

Ingrediente:
– 1 rata (1.5-2 kg)
-500 g castane
-200 ml vin porto tawny
-sare
-cuisoare
-foi de dafin
Ingredients:
– 1 duck (1.5-2 kg)
-500 g chestnuts
-200 ml tawny port wine 
-salt
-cloves
-bay-leaves

Eu am avut o ratoi frumos de la mama. L-am spalat si l-am curatat cu grija dupa care am desprins toata pielea si grasimea de pe el si l-am taiat in mai multe bucati. Fiecare bucata de carne a fost sarata cu sare grunjoasa dupa care au fost lasate cateva ore acoperite cu folie de plastic in frigider.
I had a nice duck raised by my mom. I washed and I carefully cleaned it and then I cut off all skin and fat on it. Then I cut it into several pieces. Each piece of meat was salted with coarse salt and then left for a few hours covered with plastic wrap in the fridge.

Dupa cele cateva ore in care carnea a stat cu sare, se scoate si se spala bine, cu multa apa. Apoi toata carnea se pune intr-un vas de fonta si se acopera cu grasimea si pielea taiate mai devreme. Se pune apa numai pana la nivelul la care se afla pielea si grasimea. Vasul se acopera si se pune la foc mic pentru 3-3.5 ore. In acest timp carnea se va fierbe si se va rumeni, astfel incat ne va fi foarte usor sa o desprindem de pe oase.
After those few hours in which the meat stood with salt, remove from the dish and rinse well with water. Then put all the meat in a cast iron pot and cover with fat and skin cut earlier.Put the water just to the point where where is skin and fat. Cover with a lid and put it on the stove on low heat for 3-3.5 hours. During this time the meat will boil and will brown, so it will be very easy to detach it from the bones.

Carnea se taie in bucatele mici si se pune intr-un vas antiaderent.
Cut meat into small pieces and place it in a non-stick dish.

In timp ce a fiert carnea am crestat castanele si le-am fiert. Apoi am scos miezul si l-am maruntit.
While I boiled meat and I also cut and cooked the chestnuts. Then I removed the core and I crumbled it.

Puneti castanele alaturi de carne si adaugati 4-5 linguri din zeama lasata in urma fierberii carnii, cuisoarele si frunzele de dafin. Puneti vasul la foc mic si amestecati continuu pana zeama s-a redus. Luati vasul de pe foc si adaugati vinul. Apoi il mai puneti inapoi pe foc amestecand continuu pana se formeaza un sos. Se stinge focul si se pastreaza vasul cald. Apoi facem un piure de cartofi in care adaugam putin unt si lapte.
Totul se serveste cald, alaturi de un vin rosu.
Place chestnuts with meat and add 4-5 tablespoons of soup left after boiling meat, cloves and bay leaves. Place the pot on the stove at low heat and stir constantly until broth has reduced. Take the pot aside and add the port wine. Then put it put back on the stove and stir until it forms a sauce. The dish is taken aside and kept warm. Then I made mashed potatoes in which I added some butter and milk.
Everything is served hot with red wine.

Pofta buna!
Bon appétit!