Rulada de iepure cu legume/Rabbit roll with vegetables

Nu stiu de unde va procurati voi carnea pe care o gatiti acasa dar eu pot sa va spun ca am un furnizor bun si intelegator al nevoilor mele de a schimba sortimentul des: mama. Ca de obicei, mi-a furnizat un iepure nici prea gras, nici prea slab, numai bun pentru dezosat si pregatit o minunata rulada.

Anul trecut am mai pregatit o rulada de iepure dezosat cu bacon si ficatei (reteta o gasiti aici). De data aceasta am renuntat la bacon si ficatei de pui – am folosit legume si ficatul iepurelui.
I don’t know from where you procure the meat that you cook at home but I can say that I have a good supplier that understands my needs of change frequently the assortment: my Mom. As usual, she provided a rabbit not too fat or too skinny, just right for taking the bones out and to prepare a wonderful roll.
Last year I prepared a boneless rabbit roulade with bacon and chicken liver (recipe can be found here). This time I gave up bacon and chicken liver – I have used vegetables and rabbit liver.

Ingrediente:
– 1 iepure (2-3 kg)
– 1 morcov
– 1 gogosar
– 1 ardei
– 1 ceapa
– ficatul iepurelui
– oregano
– sare
– piper
– 3 linguri ulei de masline
– optional – 250 ml de vin alb

Ingredients:
– one rabbit (2-3 kg)
– 1 carrot
– 1 red bell pepper
– 1 green pepper
– 1 onion
– rabbit liver
– oregano
– salt
– pepper
– 3 tablespoons olive oil
– optional – 250 ml white wine

Am dezosat iepurele (m-am inspirat din videoclipul acesta ) si l-am condimentat cu piper si sare dupa care l-am pus intr-un vas si l-am bagat in frigider. Am curatat apoi legumele, le-am taiat in bucati de dimensiune medie si le-am pus intr-o tigaie cu 2 linguri de ulei de masline. Am adaugat si ficatul iepurelui taiat in cubulete. Toate acestea au fost calite timp de 6-7 minute la foc mediu si apoi lasate sa se racoreasca timp de 3-5 minute.
Iepurele dezosat se scoate din frigider si se umple cu grija cu amestecul de legume si ficat. Rulada se leaga cu sfoara sau sireturi de silicon.
I deboned the rabbit (I was inspired by this video), I seasoned it with pepper and salt and after that I put it in a bowl and I put in the fridge. I cleaned the vegetables, I cut them into medium size pieces and put them in a pan with 2 tablespoons of olive oil. I added the rabbit liver cut into cubes. All of them were tempered for 6-7 minutes on medium heat and then left cool off after for 3-5 minutes.
Boneless rabbit was taken out of the fridge and carefully filled in with the mixture of vegetables and liver.
Roll is fastened with textile string or silicon strings.

 Rulada se pune intr-o tava si se acopera cu apa si un pahar de vin alb (puteti renunta la el, insa gustul ruladei e cu mult mai bun cu el adaugat). Am acoperit tava cu folie de aluminiu si am pus-o in cuptorul preincalzit la 200 de grade Celsius. A durat 2 ore si jumatate pana cand rulada a fost fiarta. In ultimele 10 minute am indepartat folia de aluminiu pentru ca rulada sa capete o culoare frumoasa.
The roll is placed in a pan and covered with water and a glass of white wine (you can forget about it, but the roll’s taste is much better with it added). I covered the tray with foil and put it in preheated oven at 200 Celsius degrees. It took 2 ½ hours until the roll was cooked. In the last 10 minutes I removed the aluminum foil so that the roll to get a nice color.

Serviti rulada calduta sau rece (se taie foarte bine cand este rece), alaturi de o garnitura ce nu are gust prea pronuntat si de cateva picaturi de ulei de masline aromat cu oregano. Nu uitati de paharul de vin alb, obligatoriu langa orice fel de preparat cu iepure!
Serve the roll warm or cold (it can be cut very well when it’s cold), with a side dish that does not taste too pronounced and a few drops of olive oil, flavored with oregano. Do not forget the glass of white wine, mandatory near any dish with rabbit!

Pere aromate cu sos de ciocolata/Flavored pears with chocolate sauce

Deserturile au cam lipsit din meniul nostru de catva timp. A trecut vara cu toate fructele colorate si aromate, a venit toamna cu alte bunatati si in curand vom intra in anotimpul in care vom gusta mai mult citrice.
De ceva vreme si eu am renuntat la dulciuri (aproape complet) si am optat pentru mere sau alte fructe, insa in cantitate mai mica decat de obicei. Insa nu toata lumea si-a schimbat atat de radical meniul. Asa ca probabil in urmatoarea perioada veti vedea foarte multe retete cu ciocolata, nuci, alune si musai muuuuulttttaaa crema.
A cumpara cacao pudra este o aventura in magazinele romanesti, ori cel putin in orasul nostru. Nu neg faptul ca am gasit la tot pasul cacao dar in acelasi timp ma pot lauda cu nenumarate pungute de prafuri de culori ce variaza de la maro-galbui si pana la maro-mahon. Gustul? Vorba unui prieten din facultate: de caramida pisata cu ciocanul.
Daca ar fi sa sfatuiesc importatorii de cacao de la noi din tara si comerciantii, le-as spune cateva lucruri de bun simt, urmand ca ei sa traga concluziile.
Ceea ce gasim pe rafturile magazinelor poate fi considerata cacao de calitate indoielnica, ceva ce altii nu ar folosi in ruptul capului. Eu si altii ca mine ar cumpara in loc de 5 pachete cu cacao proasta si ieftina unul de cacao buna si mai scumpa. Daca ar aduce si ar comercializa cineva…
Gustul consumatorului se educa. Nu vor vinde niciodata produse de calitate si evident, mai scumpe, daca nu aduc nici macar doua pachete pentru un intreg magazin.
Exista cateva marci de cacao pe piata, aproape necunoscute. Cea mai cunoscuta de cumparatori pare a fi Dr. Oetker. Marcile consacrate de cacao lipsesc. Foarte rar veti gasi in magazine pudra de cacao pentru care toata lumea facuse obsesie in Romania acum 20 de ani – De Zaan.
Acestea fiind spuse, nici nu indraznesc sa ma gandesc la viitorul cand voi cumpara eu cacao pudra 100% din magazin! Deocamdata sunt in faza in care ii multumesc lui Dumnezeu ca mai vad din cand in care o punga de cacao De Zaan.
Acum probabil ca va intrebati de ce am cautat ca nebuna cacao. Pai consortul si-a dorit ceva dulce ciocolatos, musai cremos si aromat. Ce am facut? Pere aromate scaldate in sos de ciocolata.

Desserts missed in our menu for some time. It’s been the summer with colorful fruits and autumn came with other fragrant goodies and soon we’ll enter in winter when we taste more citruses.
For a while and I gave up sweets (almost completely) and I opted for apples and other fruits, but in smaller amounts than usual. Not everyone has changed the menu so radically. So perhaps in the next period you will see many recipes with chocolate, nuts and much butter cream.
To buy cocoa powder is an adventure in Romanian stores, or at least in our town. I do not deny that we can find everywhere cocoa but also I can show countless bags with powders with color ranging from yellowish brown to mahogany brown. And the taste? A friend from college once said: the taste of bricks crushed by hammer.
If I could advise the cocoa importers in our country and traders, I would tell them few things, of common sense, and following them to draw conclusions.
What you find on the shelves can be considered poor quality cocoa, something that others would not use. I and maybe others like me would buy 1 package of expensive and good cocoa instead of  5 packages  of some cheap and awful cocoa. If someone would bring and sell…
Educate the consumer’s taste. There will never sell quality products and obviously more expensive, if you can’t find even two packs for a full store.
There are several brands of cocoa on the market, almost unknown. The most famous of traders seems to be Dr. Oetker. Big cocoa brands are missing. Very rarely you will find in stores the cocoa powder that generated an obsession in Romania 20 years ago – De Zaan .
I don’t dare to think of the future when I’ll buy 100 % cocoa powder in the store ! For now I’m in the stage when I thank God when I see once in a while a bag of  De Zaan Cocoa .
Now you’re probably wondering why I looked for cocoa like crazy. Well, my consort wanted something sweet with chocolate, creamy and flavorful. What have I cooked ? Fragrant pears drenched in chocolate sauce.

Ingrediente:
-7-8 pere
– 5 linguri de zahar
– scortisoara
– cuisoare
– anason stelat
– 100 ml ciresata

Ingrediente sos de ciocolata:
– 50 g unt 82% grasime
– 3 lg zahar brun
– vanilie
– 5 lg cacao
– 250 ml lapte
– 50 ml lichior de portocale

Ingredients:
-7-8 pears
– 5 tablespoons sugar
– cinnamon
– cloves
– star anise
– 100 ml cherry

Chocolate sauce Ingredients:
– 50 g butter 82% fat
– 3 Tbs brown sugar

– vanilla
– 5 Tbs cocoa
– 250 ml of milk
– 50 ml orange liqueur

 Am curatat perele si le-am pus intr-o oala cu zahar, scortisoara, cuisoare si anason stelat. Am adaugat apa si le-am pus la fiert. Cand perele erau fierte, cu 5 minute inainte a lua oala de pe plita, am adaugat 100 ml de ciresata. Am lasat apoi perele sa se raceasca in oala pe care am acoperit-o cu un capac.
I peeled the pears and put them in a pot with sugar, cinnamon, cloves and star anise. I added water and put them to boil. When the pears were cooked, 5 minutes before taking the pot aside, I added 100 ml of cherry. I then left the pears to cool off in the pot which I covered it with a lid.
Cat timp perele erau puse sa se raceasca, am preparat sosul de ciocolata. Intr-o craticioara am pus zaharul, vanilia si untul. Am pus craticioara pe foc si am caramelizat zaharul impreuna cu untul supa care am adaugat laptele. Apoi am pus cacao si am amestecat in continuu cu un tel pentru a omogeniza compozitia. Atentie ca nu cumva sosul sa se prinda de fundul craticioarei.
While pears were being left in the pot to cool off, I prepared the chocolate sauce. I put in a saucepan the sugar, vanilla and butter. I put the pan on stove and I caramelized sugar with butter and after that  I added milk. Then I put cocoa and I mixed continuously with a whisk to homogenize the composition. Careful – the sauce might stick to the pan’s bottom.
 Dupa ce ati luat craticioara cu sos de pe foc, nu uitati sa adaugati lichiorul de portocale si sa amestecati energic pentru a omogeniza.
Once you’ve took the sauce pan aside, do not forget to add orange liqueur and to stir vigorously to blend the composition.
Pentru ca sosul sa aiba culoare, textura si gust delicios, folositi o cacao de buna calitate. Eu am folosit cacao De Zaan alcalinizata, cu un continut de grasime de 20-22%. Daca aveti alta mai buna, folositi-o si spuneti-mi si mie de unde ati cumparat-o! 🙂
If you want that your sauce to have color, texture and delicious taste, use a good quality cocoa. I used De Zaan alkalized cocoa, with a fat content of 20-22%. If you have a better one, use it and tell me where you bought it! 🙂
Bon appetit! 

Ciulama de ciuperci/Mushrooms stew with white sauce

Am inceput sa scriu retete pe acest blog din 2010.
Am adunat aici tot felul de retete: mai grele, mai usoare, romanesti sau straine. Am incercat sa pastrez un echilibru insa in scurt timp mi-am dat seama ca retetele cu elemente noi, cu ingrediente mai deosebite sau mai greu de procurat nu vor fi niciodata la fel de populare ca si cele de la mama de acasa. In scurt timp am inteles si de ce.
In 2008, anul in care m-am casatorit si am si inceput sa gatesc, am cautat in primul rand retete pe care mama si bunica mi le faceau acasa. Am gasit diverse variante ale aceluiasi produs si am ales fie o singura reteta, fie o combinatie.
In ziua de azi tinerii considera ca e mult mai simplu sa gateasca orice fel de mancare cu tableta sau laptopul in fata, indiferent ca este vorba de retete traditionale sau din bucatariile altor tari.
Ca si blogger am inteles ca pieptul de rata cu sosul de portocale sau muschiul de vita medium rare, cangurul cu vin si cartofi dulci, gasca la cuptor sau somonul cu piper verde nu intra in meniul zilnic al unei familii obisnuite din Romania. Trebuie sa fii realist si sa iti intelegi cititorii, sa iti dai seama ce isi doresc ei. Echilibrul este cel mai important: vechi-nou, inedit-obisnuit, simplu-complicat.
Pe blogul meu si-au facut loc retete pe care bunica mi le facea atunci cand eram mica si care sunt simple si foarte populare. Probabil ca 80-90% din bloggeri au postat aproximativ aceleasi retete pe blogurile lor. Si ce daca?
A-mi nega originile, felul in care gatim noi romanii, sa ma dezic de tot ce a insemnat bucataria familiei mele, mi se pare inadmisibil.
Am in minte exemplul lui Joseph Hadad (si nu numai) care intr-o emisiune recenta evoca retetele care se gateau in Maroc atunci cand era copil. Si nu, nu erau retete fusion, frantuzesti sau din bucataria moleculara. Si totusi vorbim aici despre bloggeri care gatesc din pasiune si nu despre mari bucatari. Cu atat mai mult!
Sa-mi fie cu iertare daca gresesc. Bucataria franceza, germana, greaca, italiana, nu inseamna numai mancare light, salate si supe de legume. Bucataria romaneasca are si ea mancare sanatoasa (a se vedea multitudinea de retete cu legume din sudul tarii), mancare tip “bomba calorica” (retete din Banat, Ardeal si Moldova) dar si mancare cu un continut moderat de calorii (din toate zonele tarii). Si in cazul acesta de ce bucataria romaneasca este in ochii tuturor Cenusareasa?
Asa ca, dragii mei, adoptati ceea ce va place din bucatariile tuturor popoarelor si sa nu va fie rusine sa gatiti retete romanesti! Nu permiteti nimanui sa va jigneasca spunandu-va ca mancarea romaneasca e de proasta calitate si ca nu avem cultura culinara.
Azi m-am gandit sa va prezint o reteta tipic romaneasca pe care daca ati primi-o in aceasta forma (reinterpretata in principal ca prezentare) nu ati ghici ca ea este de fapt banala ciulama de ciuperci.

I started to write recipes on this blog in 2010.
I gathered here all kinds of recipes: complicated , easier, Romanian or foreign. I tried to keep a balance but soon I realized that the recipes with  more special or hard to find
ingredients will never be as popular as those cooked like mothers at home. Soon I understood why.
In 2008 , the year when I got married and I have started to cook , I first searched for recipes that my mother and grandmother cooked at home. I found different versions of the same product and I chose either a single recipe, or a combination .
Today young people think it’s much easier to cook any dish with tablet or laptop in front  of them, whether it’s traditional recipes or from the kitchens of other countries.
As a blogger I realized that the duck breast with orange sauce or the
medium rare beef,  kangaroo with wine and sweet potato or salmon with green pepper, or roasted goose  are not included in the daily menu of the average family in Romania . You have to be realistic and understand your readers to figure out what they want . Balance is the most important : old – new , original – regular , simple – complicated.
On my blog there are recipes that my grandmother cooked when I was little and they are simple and very popular. Probably 80-90% of bloggers have posted about the same recipes on their blogs. So what?
To deny my origins , the way as we the Romanians cook, I deny all that has meant something to my family kitchen , I find it unacceptable .
We have in mind the example of Chef Joseph Hadad (and he’s not the only one) in a recent show that evoked recipes cooked in Morocco when he was a child . And no, they were not fusion recipes , French or molecular cuisine. And yet we’re talking about bloggers who cook with passion and not chefs . Especially because of this !
Pardon me if I’m wrong . French, German , Greek, Italian foods are not only light foods, salads and vegetable soups. Romanian cuisine also has healthy food (see the multitude of recipes with vegetables in the south of Romania) ,
” calorie bomb ”   food type ( recipes from Banat , Transylvania and Moldova) as well as food with a moderate calories content (from all over the country ). And in that case why Romanian cuisine is the Cinderella ?
So, my dear , adopt what you like in other countries’kitchens  and not be ashamed to cook  Romanian recipes! Don’t allow anyone to offend you by telling you that Romanian food is of poor quality and that Romanians don’t have culinary culture .
Today I thought to present you a typical Romanian recipe which if you’ll receive it in this form ( mainly reinterpreted in the presentation ), you wouldn’t guess that is actually common ciulama of  mushrooms (mushrooms stew with white sauce).

Ingrediente:
– 500 g ciuperci
– 30 g unt
– 1 morcov
– 1 ceapa
– 1 gogosar
– oregano
– sare

Ingrediente sos:
– 50 g unt
– 1 lingura de faina
– 300 ml lapte
– 100 ml smantana
-sare
-nucsoara
-oregano

Ingredients:
– 500 g mushrooms
– 30 g butter
– 1 carrot
– 1 onion
– 1 bell pepper
– oregano
– salt


 Ingredients for sauce:
– 50 g butter
– 1 tablespoon flour
– 300 ml of milk

– 100 ml sour cream
-salt
-nutmeg
-oregano

Dupa ce ati spalat si ati curatat legumele, le taiati grosier si le puneti impreuna cu untul intr-o tigaie.
After you wash and peel the vegetables, cut them roughly and put them together with the butter in a pan.

Caliti legumele timp de 7-10 minute, pana se inmoaie.
Temper the vegetables for 7-10 minutes, until they get soft.

Adaugati apoi ciupercutele, puneti cam 100 de ml de apa si lasati-le la fiert. Amestecati din cand in cand in tigaie. Cand legumele s-au fiert, luati tigaia deoparte si incepeti sa preparati sosul.
Then add the mushrooms, put about 100 ml of water and let them boil. Stir from time to time in the pan. When vegetables are cooked, take the pan away and start to prepare the sauce.

Puneti untul impreuna cu oregano intr-o craticioara pe care o asezati pe foc. Amestecati incet pana cand untul se topeste.
Put the butter with oregano in a saucepan and put it on the stove. Stir slowly until the butter melts.

Adaugati apoi faina si amestecati. Atentie – ea nu trebuie sa devina maronie.
Then add flour and mix. Warning – it should not become brown.

Adaugati laptele si nucsoara si amestecati bine pentru a omogeniza compozitia sosului. Lasati apoi sosul sa fiarba, amestecand in continuu. Cand acesta va avea consistenta unei creme stingeti focul. Lasati sosul sa se racoreasca putin dupa care adaugati smantana si amestecati bine pentru a omogeniza.
Add milk and nutmeg and mix well to homogenize the sauce mixture. Leave the sauce to boil, stirring continuously. When it will have the consistency of a cream put the pan aside. Allow the sauce to cool slightly then add the cream and stir well to ensure homogeneity.

Serviti cele doua preparate separat sau amestecate.
Serve the two dishes separately or mixed.

Pentru a avea o imagine cat mai buna despre ce inseamna viziunea despre acelasi fel de mancare a mai multor bloggeri romani, puteti sa ii vizitati la urmatoarele adrese:
To get a better look at what the vision of the same dish means for several Romanian bloggers, you can visit them at the following addresses:

Ied cu mere si struguri tamaiosi/Goatling with apples and muscat grapes

Probabil ca v-ati obisnuit sa vedeti pe blogul meu tot felul de retete ce contin carne de pe la bunica, mama sau prieteni. Noi locuim intr-un oras destul de mic iar cei care ne aduc tot felul de produse stau la casa si au micute ferme pentru consumul propriu, altii mai si vand. Cumpar nuci de la vecini sau prieteni care au prea multe, mere de la oamenii care au livezi prin imprejurimi, lapte si branza de la o doamna de pe langa Curtea de Arges, vin, castraveciori, rosii iau de la bunica.
Obisnuiesc sa gatesc retete variate cu ingrediente locale. Asta nu inseamna ca nu apreciez bucatariile sau ingredientele altor popoare. Dar sunt ceea ce sunt si nu pot sa va mint si sa spun ca noi mancam in fiecare zi mancare frantuzeasca. Sunt zile in care la cina mancam rosii cu branza, salate sau piept de pui la gratar.
Azi vreau sa va povestesc despre o reteta de ied pe care am facut-o saptamana asta. Pulpa de ied a fost de la bunica.
Perhaps you are used to see on my blog all sorts of recipes that contain meat from my grandmother, mother and friends. We live in a pretty small town and those that bring us all sorts of products live in house and own their own tiny farms, others also sell products. I buy nuts from neighbors or friends who have too many, apples from people who have orchards in the neighborhood, milk and cheese from a lady from Curtea de Arges, wine, cucumbers, tomatoes are taken from Grandma.
I’m  used to cook various recipes with local ingredients. That does not mean I do not appreciate other people’s kitchens or ingredients. But I am what I am and I can not lie and say that we eat every day French food. There are days when we eat as dinner tomatoes with cheese, salads or grilled chicken breast.
Today I want to tell you about a recipe of goatling that I cooked this week. The goatling was from my grandmother.

Ingrediente:
– o pulpa de ied
-750 ml vin alb, demidulce
– piper mozaic
-sare grunjoasa
-cuisoare
-nucsoara
-foi de dafin
-mere rosii si galbene
-struguri tamaiosi
-1 ceapa

Ingredients:
– a goatling leg
-750 ml sweet white wine
– mosaic pepper
-coarse salt
-cloves
-nutmeg
-bay leaves
-red and yellow apples
-muscat grapes
-onion

Piciorul de ied se degreseaza si se sareaza. Apoi l-am pus in frigider timp de 3 ore.
The goatling leg will be degrease and salted. Then I put it in the refrigerator for 3 hours.

Intre timp am taiat merele, am scos cotorul si le-am pus intr-o tava impreuna cu boabele de strugure si ceapa. Apoi am pus si piciorul de ied, condimentele, am adaugat vinul. Tava am acoperit-o cu folie de aluminiu si am pus-o in cuptorul preincalzit.
Iedul este facut dupa 2 ore. Nu uitati sa scoateti folia de aluminiu in ultimele 10 minute pentru a capata o crusta aurie. Merele si strugurii le puteti servi impreuna cu friptura, ca si garnitura, sau puteti sa le transformati in sos cu ajutorul blenderului. Sosul il puteti pune peste carne si sa faceti o alta garnitura.
Meanwhile I cut the apples, I removed the cob and put them in a pan with the grapes and onion. Then I put the goatling leg, spices and I  added wine. I covered the tray with aluminium foil and put it in the preheated oven.
The goatling meat is cooked after 2 hours. Do not forget to remove the aluminum foil in the last 10 minutes to get a golden crust. Apples and grapes can be served with roast as garnish, or you can turn them into sauce with the help of your blender. You can put the sauce over the meat and make a new garnish.

Carnea a fost foarte aromata, putin astringenta. Merele si strugurii au dat un gust dulce-acrisor sosului.
The meat was very flavorful, slightly astringent. Apples and grapes gave a sweet and sour taste to my sauce.
Bon appétit!

Prepelite in vin alb/ Quails in white wine

Zilele trecute am primit un email interesant de la echipa Gustos.ro.
Gustos.ro si Philips invita 10 bloggeri culinari sa fie printre primele persoane din Romania care testeaza noul aparat de gatit Philips Multicooker.
Philips Multicooker ne poate ajuta sa gatim usor o varietate larga de retete ca la mama acasa si pe placul celor dragi: aperitive, ciorbe, mancaruri scazute, friptura, legume sau chiar deserturi si iaurt. Toate aceste feluri de mancare se gatesc apasand un buton!
Mi-am spus ca mi-ar fi foarte util, mai ales cand nu am timp sa stau prea mult timp sa gatesc. Si in plus pot face propriul meu iaurt acasa – wow, de cand imi doresc asta! Si daca imi pasez cateva fructe si pun o lingurita de miere am iaurtul meu preferat cu fructe! Asa ca am acceptat provocarea si am decis sa descopar retetele delicioase ale tuturor mamelor cu Philips Multicooker pe Gustos.ro
Ca sa participati cu propria reteta de la mama sau ca sa vedeti ce alte retete interesante au scris colegii mei bloggeri culinari vizitati pagina dedicata acestui minunant proiect: http://www.gustos.ro/philips-multicooker.html
Si daca vorbeam de retete ca la mama acasa, eu chiar am pregatit acolo niste prepelite cu vin alb absolut delicioase.
Prepelitele mele sunt de la tanti Miana (pe care o pup si-i multumesc pentru micutele astea minunate!), iar mama m-a sfatuit cum ar trebui sa le gatesc, ba chiar m-a si asistat.

Iata si ingredientele:
– 4 prepelite frumoase si proaspete
– 500 ml vin alb demisec
– 300 ml apa
– 3 linguri de ulei
– 1 lingura de sare grunjoasa
– cimbru uscat

Pentru garnitura de legume:
– 5-6 cartofi fierti in coaja (sau taiati cuburi)
– 1 gogosar
– 1 ardei gras galben
– 1 morcov
-1 ceapa
– 3 linguri de ulei
– 2 catei de usturoi
-150 ml apa
– patrunjel verde
-sare

 Am spalat prepelitele cu multa apa si le-am lasat 5-10 minute sa se zvante. Intre timp am preparat intr-un vas un amestec de ulei, sare grunjoasa si cimbru.
Am luat fiecare prepelita si am uns-o pe toate partile cu acest amestec. Apoi am acoperit vasul si l-am pus in frigider timp de patru ore.

Am asteptat cu nerabdare sa treaca cele patru ore. De indata ce timpul a expirat, am pus prepelitele intr-un vas de sticla termorezistenta, am adaugat vinul si am pus capacul. Am pus vasul in  cuptorul neincalzit si am aprins focul. Mama are un cuptor clasic, pe gaz, motiv pentru care nu va pot spune la cate grade l-am fixat ci numai ca temperatura a fost medie. Am lasat vasul in cuptor doua ore si jumatate, timp in care le-am intors de doua ori si am mai adaugat cam 300 ml de apa.
Cat timp prepelitele au fost la cuptor am preparat o garnitura despre care mama spune ca se potriveste cel mai bine gustului acestui fel de carne.
Am fiert cartofii in coaja dupa care i-am lasat sa se racoreasca, i-am curatat si i-am taiat in bucati potrivite ca marime.
Intr-o tigaie am pus uleiul, ceapa, gogosarul, ardeiul taiate marunt si morcovul ras. Le-am calit timp de 2-3 minute la foc iute amestecand in continuu, dupa care am adaugat cartofii. Dupa inca 5 minute am pus usturoiul pisat, sarea si apa. Am asteptat pana cand sosul format a scazut si apoi am luat tigaia deoparte si am pus patrunjelul tocat marunt.
Am servit prepelitele si garnitura de legume alaturi de cate un pahar de vin alb.

English version:

A few days ago I received an interesting email from Gustos.ro team .

Gustos.ro and Philips invite 10 culinary bloggers to be among the first people in Romania who are testing the new cooking appliance Philips Multicooker .

Philips Multicooker can help us easily cook a variety of recipes from mom’s home and which will be loved by our family: appetizers, soups, cold dishes, steak, vegetables or desserts and yogurt. All these dishes are cooked by pressing a button!

I said that I would be very helpful, especially when I have no time to stay too long to cook. And I can also make my own yogurt at home – wow , since when I want this! And if I smash some fruits and a teaspoon of honey I will have my favorite yogurt with fruits! So I accepted the challenge and decided to discover delicious recipes of all mothers with Philips Multicooker on Gustos.ro

To participate with your own recipe from your mother or to read other interesting recipes written by my fellow bloggers visit the page dedicated to this wonderful project :http://www.gustos.ro/philips-multicooker.html

And if we talk about recipes from mom’s home , I really prepared there some absolutely delicious quails with white wine .

My quail are from auntie (tanti) Miana (kisses and thank you for these wonderful little quails!), my mother advised me how should I cook them and she even supervised me.
Here are the ingredients:
– 4 beautiful and fresh quails
– 500 ml semi-dry white wine
– 300 ml of water
– 3 tablespoons oil
– 1 tablespoon coarse salt
– dried thyme
For the vegetable garnish:
– 5-6 boiled potatoes in their peel (or diced)
– 1 red pepper
– 1 yellow bell pepper
– 1 carrot
– 1 onion
– 3 tablespoons sunflower oil
– 2 cloves of garlic
-150 ml water
– parsley
-salt

I washed the quails with plenty of water and I left them 5-10 minutes to dry. Meanwhile I prepared in a dish a mixture of oil, coarse salt and thyme.
I took each quail and I smeared it on all sides with this mixture. Then I covered the bowl and I put it in the refrigerator for four hours.

I waited anxiously to pass the four hours. As soon as time expired, I put the quails in a tempered glass pot, I added the wine and put the lid. I put the pot in the unheated oven and lit the fire. Mom has a classic oven, on gas and therefore can not tell you at how many degrees I fixed the temperature – it  was a medium temperature. I left the dish in the oven for two hours and a half, I turned on the other side twice and I added about 300 ml of water.
While the quails were prepared in the oven, I prepared the side dish that my mother says it best suits the taste of this kind of meat .
I boiled potatoes in their peel and then I left them to cool off , I peeled them and cut into medium size pieces.
In a pan I put oil, onion, pepper,  pepper finely chopped and grated carrot. We tempered them for 2-3 minutes on high heat stirring continuously, then I added the potatoes. After another 5 minutes I put minced garlic, salt and water. I waited until the formed sauce got thicker and then I put the pan aside and I added the finely chopped parsley .
We had quails and vegetables garnish with a glass of white wine.

Midii in stil catalan/Catalan-style mussels

Cred ca stiti deja ca locuiesc intr-o zona mai apropiata de munte decat de mare. Cea mai mare nemultumire a mea este legata de faptul ca nu avem acces la suficiente produse de provenienta marina. Eu sunt o iubitoare de caldura, mare si soare si mi-as dori sa pot gati mai des cu peste si scoici.
Destul de rar se intampla sa gasim midii si peste foarte proaspat in micul nostru oras. Atunci e momentul sa gatesc retete pe care le-am pus de mult timp la pastrare. Duminica aceasta a fost randul midiilor in stil catalan.
You might already know that I live in an area which is nearest to the mountains than the sea. My biggest disappointment  is the fact that we don’t have sufficient access to seafood. I’m in love with warm weather, sea and sun and I wish I could cook more often with fish and mussels.
Rarely happens to find very fresh mussels and fish in our little town. Then it’s time to cook recipes that I put aside for a long time. This Sunday it was the turn of the Catalan-style mussels.

Reteta este inspirata dintr-o carte de bucate Larousse, insa modificata un pic pentru a fi pe gustul nostru. Iata ce ingrediente am folosit:
– 1 kg midii proaspete
– 250 ml vin alb demisec
– 2 ardei kapia
– 1 gogosar
– 1 ceapa
– 2 catei de usturoi
– 2 linguri ulei de masline
– cimbru uscat
– sare
– piper


The recipe is inspired by a cookbook Larousse, but modified a bit for our taste. Here’s what ingredients I used:

– 1 kg fresh mussels

– 250 ml semi-dry white wine

– 2 kapia peppers

– 1 bell pepper

– 1 onion

– 2 cloves of garlic

– 2 tablespoons olive oil

– dried thyme

– salt

– pepper

 Ardeii se spala si se curata de seminte. Apoi se taie in bucati mari si se coc pe gratar (sau tigaie ondulata), ori in cuptor. Cand ardeii sunt copti cojita se indeparteaza si pulpa se toaca marunt si se pune intr-o tigaie.
Wash peppers and take out the seeds. Then cut them into large pieces and put them on the grill (or waved pan) or in the oven. When peppers are grilled,  peel them and finely chop the pulp and place it in a pan.

Alaturi de ardei mai puneti ceapa taiata marunt, usturoiul pisat, cimbrul, sarea, piperul si turnati ulei. Puneti tigaia la foc iute timp de 10 minute. In ultimele 2 minute luati tigaia si adaugati 150 ml de vin. Veti obtine un sos gros.
Together with grilled peppers put chopped onion, garlic, thyme, salt, pepper and pour oil. Put the pan on high heat for 10 minutes. In the last 2 minutes take the pan aside and pour 150 ml of wine.You’ll get a thick sauce.

Spalati bine midiile cu multa apa si indepartati algele prinse de ele. Daca veti gasi midii desfacute va trebui sa le aruncati – le veti pastra numai pe cele inchise. Daca in timpul fierberii midiile nu se desfac, trebuie sa le aruncati pentru a nu risca sa faceti toxiinfectie alimentara.
Midiile se pun intr-o oala cu putina sare si se acopera cu apa. Se fierb 6 minute. In acest timp incalziti cuptorul la 210 grade Celsius si pregatiti vase termorezistente.
Wash the mussels with plenty of water and remove the algae attached to them. If you find cracked or open mussels you will have to throw them away – you will keep only the closed ones.  If during cooking mussels will not open, you have to throw them away and not to take the risk of food poisoning.
Mussels are put in a pot with salt and covered with water. Boil them 6 minutes. Meanwhile preheat the oven to 210 degrees Celsius and prepare the heat resistant baking dishes.

In fiecare vas puneti putin sos, midiile desfacute (eu am pastrat numai o jumatate din scoica dar am pus cate doua midii, pentru a economisi spatiu) si turnati putin vin.
Vasele se pun in cuptor si se lasa timp de 7 minute, la 210 grade, cu ventilatie.
In every dish put some sauce, mussels opened (I kept only one half of each shell but I put two mussels, to save space) and pour a little wine.
Dishes will be put in the oven and left there 7 minutes, at 210 Celsius degrees, in ventilated mode.

Serviti preparatul cald, cu paine proaspata cu masline sau ierburi aromatice, alaturi de un pahar de vin alb. Delicios!
Serve warm with fresh bread with olives and herbs, with a glass of white wine. Delicious!

Bon appétit!

Zacusca cu mere/Zacusca (vegetables stew) with apples

Nu ma gandeam ca voi reusi sa pregatesc prea multe conserve pentru iarna anul acesta. Vara asta am umblat destul de mult, cu treaba, fara treaba. Dar printre valize, rucsacele si alte bagaje am reusit sa pun cateva borcane cu dulceata, muraturi si chiar zacusca.

Acum doua saptamani mama a venit cu o reteta tare intriganta: zacusca cu mere. Am fost cam reticenta insa rezultatul final a fost neasteptat: o zacusca perfecta, deloc grea pentru stomac si foarte aromata.
I didn’t think that I would manage to prepare canning for winter this year. This summer I traveled a lot with business or without. But among suitcases, backpacks and other luggage I managed to put a few jars of jam, pickles and even vegetable stew.
Two weeks ago my mom came with an intriguing recipe: vegetable stew (zacusca) with apples. I was a little reluctant but the end result was unexpected: a perfect vegetable stew, not heavy on the stomach and very aromatic.
Ingrediente:
– 3 kg ceapa
-3 kg gogosari
-2 kg ardei kapia
-1 kg ardei gras verde
-2.5 l bulion sau 3 kg rosii
-5 kg mere rosii
– foi de dafin
– piper boabe
– 1,1 l ulei
– sare
Cantitatile de legume sunt cantarite dupa curatare. 
Toate legumele se curata, se spala si se dau prin masina de tocat. Merele se curata si ele de coaja si casute seminale dupa care se dau prin masina de tocat si apoi se calesc impreuna cu 100 ml de ulei. 
Ingredients:
– 3 kg onion
– 3 kg  bell peppers
-2 kg kapia peppers
-1 kg green bell peppers
-2.5 l broth or 3 kg tomatoes
-5 kg red apples
– bay leaves
– black pepper
– 1,1 l sunflower oil
– salt
All the quantities of vegetables are weighed after cleaning.
Vegetables are peeled, wash and grounded. Apples were peeled and the seeds were taken out, passed trough a meat grinder and then tempered with 100 ml of oil.
Noi am facut zacusca afara, la foc de lemne. Intr-un vas mare am pus uleiul, ceapa tocata, foile de dafin si piperul boabe. Am calit ceapa pana adevenit aurie. Atentie sa nu cumva sa devina maronie-va fi prea mult calita.
We cooked zacusca outside at the wood fire. In a large bowl I put the oil, chopped onion, bay leaves and peppercorns. I tempered the onion until it turn into a nice golden color. Be careful – the onion shouldn’t turn into a brown color because it will be too tempered. 
Adaugati apoi ardeii, rosiile sau bulionul si amestecati des si energic. Eu am avut ajutor de nadejde 😉
Then add the peppers, tomatoes or broth and stir often and vigorously. I had a helpful apprentice 😉
Dupa ce ardeii si rosiile au fiert se adauga sare (cata doriti) si se pun merele calite. Se amesteca bine pentru a omogeniza pasta. Apoi se lasa la fiert pana cand zeama lasata de mere scade. Daca faceti zacusca pe foc de lemne veti termina foarte repede (nu pot sa va dau un timp estimativ-noi am facut doua portii in doua saptamani si timpul de preparare si fierbere nu a fost acelasi).
After the peppers and tomatoes are boiled add salt (as much as you want) and put the tempered apples. Mix thoroughly to homogenize the paste. Then let boil until you will reduce the apple juice. If you do zacusca the wood fire you will finish very soon (I cannot give you an estimated time, we made two portions in two weeks and the preparation and cooking time was not the same).
Zacusca se pune calduta in borcane curate si uscate. Apoi se sterilizeaza in cuptor timp de 15-20 de minute.
Zacusca is put warm in clean and dry pots. Then it will be sterilized in the oven for 15-20 minutes.
Bon appétit!