Tarta cu leurda si carne de rata/ Wild garlic and duck meat tart

M-am hotarat sa particip si eu cu o reteta de tarta la provocarea Dulce Romanie a lunii aprilie gazduita de Adina pe blogul ei “Cat’s kitchen”.
Am ales o tarta sarata cu leurda, carne si oua de rata si telemea. Nu stiu cat de rustica este dar noua ne-a placut mult de tot si chiar merita facuta! 🙂

I decided to attend with a tart recipe at Sweet Romania challenge of April hosted by Adina on her blog “Cat’s kitchen”.
I chose a salted tart with wild garlic, meat and duck eggs and cheese. I do not know how rustic this tart is but we loved it all and it really worth to bake it! 🙂

Blatul
-300 ml lapte
-15 g drojdie
-sare
-1 lingurita de zahar
-faina cat cuprinde (cam 700 g)

Umplutura
-200 g carne de rata
-3 linguri de ulei
-1 legatura leurda
-2 cepe uscate+2 cepe verzi
-3 oua de rata
-150 g branza telemea de vaca
-2 linguri gogosar tocat
-1 legatura de marar
-sare
-paprika iute+dulce

Dough
-300 ml milk
-15 g fresh yeast
-salt
-1 teaspoon of sugar
-flour as much as needed (about 700 g)

Stuffing
-200 g duck meat
-3 tablespoons of sunflower oil
-1 bunch of wild garlic (20 leaves)
-2 dried onions and 2 green onions
-3 duck eggs
-150 g cow cheese (preferably feta cheese)
-2 tablespoons chopped red pepper
-1 dill
-salt
– sweet and spicy paprika

Intr-un vas am pus laptele caldut, drojdia maruntita, sarea si zaharul si am cernut cam 150 g de faina. Am acoperit vasul cu un prosop. Cand faina s-a “crapat” si laptele cu drojdie a inceput sa faca spuma, am adaugat restul de faina si am framantat. Coca obtinuta am lasat-o la dospit in vasul acoperit cu prosop.
Intre timp am facut umplutura.
In a bowl I put warm milk, crumbled yeast, salt and sugar and I spread about 150 g of flour. I covered the bowl with a towel. When flour to “cracked” and the yeast and milk began to foam, I added the remaining flour and I am kneaded. The obtained dough was left to rise in the bowl covered with towel.
Meanwhile I made ​​the filling.

Am taiat ceapa si verdeata.
I cut the onions and the greenery.

Carnea am fiert-o si am desprins-o de pe oase (puteti folosi carne pe care ati fiert-o in supa). Am taiat-o in bucatele mici.
I boiled the meat and I took it out off the bones (you can use meat that was boiled for the soup). I cut it in small pieces.

Verdeata, ceapa, gogosarul si carnea se calesc 10-15 minute intr-o tigaie cu peretii inalti.
Greenery, onion, red pepper and meat are tempered for 10-15 minutes in a pan with high walls. 

Branza se sfarama cu o furculita si se amesteca bine cu ouale.
Cheese is minced with a fork and mixed with the three eggs.

Dupa ce umplutura s-a mai racorit, se adauga branza amestecata cu ou, mararul si condimentele. Se amesteca bine.
After the filling has cooled off, cheese with eggs, dill and the rest of the condiments will be added and will be mixed.

Aluatul se pune pe blatul de lucru uns cu ulei sau pudrat cu faina si se intinde. Apoi se pune intr-o forma de copt pudrata cu faina. Se adauga compozitia dupa care marginile tartei se aduna inspre mijlocul ei. Forma se pune in cuptorul preincalzit la 180 de grade. Se coace in cuptorul ventilat timp de 20-25 de minute.
The dough is put on the oiled or powdered with flour worktop and spread. Then put it in a powdered with  baking flour form. Add the mixture and then gather the edges toward the middle of the tart. Baking form is put in preheated oven at 180 degrees. Bake in the ventilated oven for 20-25 minutes .

Pofta buna!
Bon appétit!

Prajitura cu banane – cum am gatit cu Bongo ;) / Banana cake – how I baked with Bongo ;)

Acum cateva saptamani am avut un invitat special in noua mea bucatarie. El a venit tocmai din SUA si pana a ajunge la noi a calatorit prin mai multe tari : Suedia, China, Germania si Franta. Bongo este o maimutica simpatica din plus ce ii apartine lui Ryley, o fetita din Idaho. Bongo a calatorit in toate aceste tari pentru un proiect scolar, aducand cu el inapoi in SUA tot felul de suveniruri care sa simbolizeze ceva caracteristic zonelor in care a calatorit si celor pe care i-a vizitat.
De la noi a primit mai multe suveniruri dar si aceasta aparitie pe blogul meu. Bineinteles ca am gatit impreuna. Maimutelele iubesc bananele si asa ca am ales o prajitura cu banane si ciocolata a carei reteta o am de la prietena mea Simona.

A few weeks ago I had a special guest in my new kitchen. He came from the U.S. and to reach us traveled through several countries: Sweden, China, Germany and France. Bongo is a cute fluffy monkey that belongs to Ryley, a girl from Idaho. Bongo traveled to all these countries for a school project, bringing back to the U.S. with him all sorts of souvenirs that symbolize a characteristic of areas where traveled and the people he visited.
From us he received several souvenirs but also this appearance on my blog. Of course we cooked together. Monkeys love bananas and that’s why chose a banana and chocolate cake, whose recipe I got from my friend Simona.

Mi-a placut mult reteta aceasta de prajitura pentru ca bananele raman neschimbate (nu oxideaza) iar gustul este accentuat de crema.
Blat: 
-6 oua
-3 linguri apa
-10 linguri zahar
– 3 linguri cacao
– 4 linguri nuca macinata
– 3 liguri pline cu faina
– 1 plic praf de copt stins cu zeama de lamaie

Crema:
-3 oua
– 150 g zahar
– 4 linguri faina 
– 300 ml cu lapte
– 4 plicuri de zahar vanilinat
– 1 pachet si jumatate de unt (300 g)

Glazura:
– 5 linguri cacao
– 5 linguri zahar pudra
– 5 linguri apa clocotita
– 5 linguri ulei
– 1 picatura de otet
I liked this cake recipe because bananas remain unchanged (do not oxidize) and the taste is enhanced by the cream.
Spongecake:
-6 eggs
-3 tablespoons water
-10 tablespoons sugar
– 3 tablespoons cocoa
– 4 tablespoons ground walnuts
– 3 tablespoons filled with flour
– 1 sachet baking powder (neutralized with lemon juice)

Cream:
-3 eggs
– 150 g sugar
– 4 tablespoons flour
– 300 ml of milk
– 4 sachets of vanilla sugar
– 1 pack and a half of butter (300 g)

Glaze:
– 5 tablespoons cocoa
– 5 tablespoons powdered sugar
– 5 tablespoons boiling water
– 5 tablespoons oil
– 1 drop of vinegar

Pentru inceput am facut blatul. Am separat albusurile de galbenusuri.
For start I baked the spongecake. I separated the egg whites of egg yolks.
Se bat albusurile spuma, apoi se adauga treptat zaharul si se mixeaza bine pana la obtinerea unei spume ferme.
Beat the egg whites, gradually add sugar and mix well until you’ll obtain a stiff foam (meringue).
Apoi se pun pe rand galbenusurile, apa, cacao, nuca, praful de copt si faina si se mixeaza pana la obtinerea unei compozitii cremoase. 
Then put in order the egg yolks, water, cocoa, baking powder, walnuts and flour and mix until you’ll obtain a creamy composition.
Compozitia se pune intr-o tava tapetata cu hartie de copt si se pune in cuptorul preincalzit. Blatul se coace la 175-180 grade, cu ventilatie, timp de 15 minute. Odata copt, blatul se lasa la racit dupa care se taie longitudinal, in doua bucati egale.
The composition is placed in a tray lined with baking paper and placed in preheated oven. Cake will be baked at 175-180 degrees, with ventilation for 15 minutes. Once baked, let it cool off and then cut longitudinally into two equal pieces.
Se prepara crema. Se amesteca bine ouale cu zaharul, apoi se adauga faina, si se subtiaza cu laptele. Compozitia rezultata se pune la bain-marie intr-un vas si se amesteca bine pana se ingroasa.
Prepare the cream. Mix the eggs with sugar, then add flour, and thin with milk. The resulting composition is placed at bain-marie in a bowl and mix well until it thickens.
Separat se mixeaza spuma untul (trebuie lasat 2-3 h la temperatura camerei), apoi se pune cate o lingura din crema racita si se amesteca pana la omogenizare. Vom obtine o crema fina.
Separately, mix the butter until the obtaining of a foam (the butter was left 2-3 h at room temperature), then add a teaspoon of cold cream and stir until it gets homogeneous. We’ll obtain a smooth cream.
Peste o bucata din blatul taiat in doua, se pune jumatate din crema si se niveleaza.  Peste crema se pun bananele taiate rondele una langa alta, apoi cu o lingura se pune incet restul de crema. Atentie sa nu deranjati stratul de banane.
Pentru prepararea glazurii se amesteca bine zaharul cu cacao, se adauga pe rand cate o lingura de apa clocotita,apoi in acelasi mod uleiul si la final picatura de otet. Se intinde imediat pe prajitura.
Over a piece of spongecake cut in half, place half of the cream and smooth the surface. On the top of cream sliced ​​bananas are put side by side, then slowly put with a spoon the remaining cream. Be careful not to disturb the layer of bananas.
To prepare glaze mix well sugar with cocoa,  add gradually one by one tablespoons of boiling water, then in the same way to the final drop of oil and at last the vinegar. Spread immediately on cake.
Sper ca va place ce am pregatit eu si Bongo! 😉
I hope you like what I and Bongo baked! 😉

Ficat in marinada cu lapte batut/Liver marinated with buttermilk

Din multele retete pe care le-am preparat in ultima vreme a trebuit sa aleg una simpla si rapida, pe care s-o puteti face inainte de a iesi la plimbare – doar a venit primavara!
M-am gandit ca ar fi bine sa va prezint si retete cu organe deoarece sunt foarte gustoase. Ficatul de porc devine tare si inecacios daca nu este gatit bine. Mie nu-mi place ficatul in sange deci a trebuit sa gasesc o solutie pentru a-l prepara astfel incat sa nu ne ramana in gat dar sa fie si bine patruns.
Asa ca am preparat o marinada in care l-am pus sa se fragezeasca.
Ingrediente:
-1 kg ficat de porc
– 250 ml lapte batut
-boia iute
-oregano
-sare mare
-1 catel de usturoi pisat
Of the many recipes that I prepared recently I had to choose a  simple and quick one, which it can be cooked before going for a walk – spring just arrived!
I thought it would be good to introduce also recipes with organs because they are very tasty. Pork liver becomes hard and stifling if it’s not cooked well. I don’t like rare liver so I had to find a way to prepare it so that not to be stiff but also to be well done.
So I prepared a marinade.
Ingredients:
-1 kg pork liver
– 250 ml buttermilk
-hot paprika
-oregano
-coarse salt
-1 clove of garlic

Ficatul se spala bine cu apa rece si se taie in bucati de dimensiune medie. O bucata prea subtire se va gati mult prea repede si se va intari iar una groasa va ramane in sange.

Wash the liver well with cold water and cut into medium size pieces. A very thin piece will be cooked too quickly and a thick one remains will remain rare.

Marinada se prepara intr-un bol mare care sa aiba capac. Se pun bucatile de ficat si ne asiguram ca sunt acoperite de marinada. Bolul se acopera si se pune in frigider pentru cel putin 4 ore (eu l-am lasat peste noapte).
Dupa ce ficatul s-a marinat se scoate si se prajeste intr-o tigaie cu ulei (timp de 4-5 minute in total)sau se pune pe gratar.

Prepare the marinade in a large bowl preferably with lid. Place the pieces of liver and make sure they are covered by marinade. Cover bowl and place it in refrigerator for at least 4 hours (I left it overnight).
After the liver is marinated remove it from the bowl and fry it for a total of 4-5 minutes in a pan greased with oil or place them on grill.

Bucatile de ficat se taie in felii si se servesc calde, alaturi de garnitura preferata. Noi am avut cartofi fierti amestecati cu putin unt si condimente.
Liver pieces will be cut into slices and served warm with your favorite garnish. We had boiled potatoes mixed with butter and spices.

Pofta buna!
Bon appétit!