Mini ardei cu branza proaspata si trufe/Mini peppers with ricotta cheese and truffles

Anii trecuti am postat multe retete inainte de Craciun si inainte de Anul Nou. Anul ce tocmai a trecut am revenit dupa o lunga pauza insa am preferat sa imi petrec vacanta alaturi de cei dragi si sa ma concentrez pe un nou capitol al vietii mele. Va doresc un an nou plin de fericire, sanatate si multe realizari, asa cum imi doresc si mie si celor dragi! La multi ani!
La inceput de an vreau sa va propun o reteta simpla si de mare efect-mini ardei umpluti cu branza proaspata si trufe.
In the past few years I posted many recipes before Christmas and New Year’s Eve. The year that just passed meant my coming back after a long period of time but I preferred to spend my holidays with my dear ones and to concentrate on a new chapter of my life. I wish you a new year full of happiness, health and many accomplishments, as I wish for myself and my dear ones! Happy New Year!
For the start of this year I would like to propose you a simple and interesting recipe-mini peppers with ricotta cheese and truffles.

Pentru aceasta reteta am avut nevoie de:
– mini ardei
– 100g ricotta
– 1 gogosar
– cateva felii de trufa neagra
– sare
– piper
For this recipe I needed:
– mini peppers
– 100g ricotta
– 1 red sweet pepper
– few slices of black truffle
– salt 
– pepper

Am spalat ardeii si i-am copt intr-o tigaie pana cand pielita s-a putut indeparta usor. Apoi am decupat un capac pentru a indeparta semintele din interior. Partea decupata am pastrat-o pentru a monta ardeiul dupa umplerea cu branza.
Pana am preparat crema de branza am tinut ardeii intr-un amestec de 100 ml de apa, 1 lingura de ulei, 1 lingura de otet si sare.
Am copt si gogosarul si l-am curatat de coaja dupa care am folosit pulpa pentru crema de branza. Intr-un vas am pus branza si pulpa gogosarului si le-am mixat cu blenderul. Apoi am adaugat sare si piper. Am umplut mini ardeii si am pus cate o felie de trufa pe fiecare. Pot fi serviti ca atare sau ca parte a unui aperitiv ce cuprinde mai multe feluri.
I washed the peppers and I grilled them on a pan until their peel  was easy to be taken away. After that I cut out near the stem in order to take out the seeds. I kept the part that was cut in because I wanted to use it after the peppers were filled with cheese.
I kept the mini peppers in a mix of 100 ml water, 1 tablespoon of sunflower oil, 1 tablespoon of vinegar and salt until I prepared the cheese filling. 
I also grilled the sweet pepper and I peeled it and I used the pulp for the cheese filling. In a bowl I put the cheese and sweet pepper’s pulp and I mixed it with the blender. I added salt and pepper in the end. I filled each mini pepper with cheese and I put a slice of truffle on each one. They can be served as they are or as a part of an appetizer.

Merita sa incercati aceasta reteta, fiind o combinatie de gusturi simple dar de efect.
Pofta buna!
It’s worth trying this recipe, because it’s a combination of simple tastes but making a big impression.
Bon appetit!

Budinca aromata cu ciuperci shimeji/Flavored pudding with shimeji mushrooms

Uneori se intampla sa primesc de la familie, prieteni sau colaboratori tot felul de ingrediente interesante si foarte gustoase. Inspiratia vine repede si ma grabesc sa va povestesc si voua despre ce am mai pus la cale in bucatarie.
Nu stiu daca am povestit vreodata pe-aici despre cum ma inspir pentru retetele pe care le postez. Daca e vorba de retete clasice incerc mereu sa le folosesc pe cele din familie si de la prieteni dragi. Folosesc si carti, uneori ma uit cu drag la bucatarii mei preferatii de la televizor, emisiunile culinare fiind singurele pe care le urmaresc. De fiecare data insa am incercat sa adaptez retetele pe gustul meu si al celor pentru care gatesc.
Reteta de budinca aromata cu ciuperci shimeji este inspirata din emisiunile bucatarilor englezi. Mirosul si gustul ciupercilor shimeji imi aduce aminte de o padure in timpul lunilor de toamna, cand umezeala si frunzele uscate creeaza o atmosfera unica. Desi nu am vizitat niciodata Anglia, asa imi inchipui eu padurile lor si atmosfera de la tara.
Sometimes it happens to get all sorts of wonderful and interesting ingredients from my family, friends and collaborators. Inspiration comes fast and in a big hurry I come here to tell what I cooked in my kitchen.
I don’t know if I told you before here somewhere from where I get my inspiration for the recipes posted on my blog. If there are classic recipes I try to use the ones cooked by my family and dear friends. I use books, sometimes I watch with so much joy my favorites chefs  at TV, culinary programs being the only TV shows that I’m usually try to see. But every time I tried to adapt the recipes to my tastes and also to the ones’ for whom I’m cooking. 
Flavored pudding’s with shimeji mushrooms recipe is inspired by English chefs’ TV shows. Shimeji mushrooms’ taste and smell make me think about a forest in autumn months, when the moisture and dead leaves create an unique atmosphere. Although I never saw England, that’s how I’m imagining its woods and countryside atmosphere. 

Reteta este foarte simpla, rustica si rapid de facut.
Aveti nevoie de urmatoarele ingrediente:
– 100 g ciuperci shimeji albe
– 100 g ciuperci shimeji brune
– 2 linguri de ulei
– 3-4 felii de spek (sau bacon)
– 1 ardei rosu
– 2 cepe
– 2 oua
– 3 linguri de smantana- busuioc
– maghiran
– sare
– cateva felii de paine graham
– 200-250 ml lapte
The recipe is very simple, rustic and quick.
You’ll need the following ingredients:
-100 g white shimeji mushrooms 
-100 g brown shimeji mushrooms 
– 2 tablespoons of sunflower oil
-3-4 slices of spek or bacon
– 1 red bell pepper
– 2 onions
– 2 eggs
– 3 tablespoons of heavy cream
– basil
– marjoram
– salt
– few loafs of graham bread
-200-250 ml of milk 

Ele sunt faimoasele ciupercute. Ceea ce ati vazut in prima imagine sunt altfel de ciuperci-king oyster si champignon, folosite numai pentru fotografii.
These are the famous mushrooms. What you saw in the first picture are other mushrooms-king oyster and champignon, used only for photos here.

Am calit in putin ulei ceapa impreuna cu ardeiul si feliile de spek taiate marunt.
I tempered in some oil the onions with bell pepper and spek slices cut in small pieces.

Am adaugat apoi ciupercile, condimentele si sarea si am acoperit cu un capac. Nu am adaugat apa deoarece ciupercile au lasat suficienta. Dupa 15-20 de minute toate ingredientele erau moi iar cantitatea de sos format era destul de mica. Am stins focul si am lasat amestecul sa se raceasca cam 10 minute.
I added the mushrooms, spices and salt and I covered with a lid. I didn’t put any extra water because the mushrooms left in off in order to boil. After 15-20 minutes all the ingredients were boiled and the quantity of sauce that formed in the pan was just in off. I took the pan aside and left the mix to cool off about 10 minutes. 

Dupa cele 10 minute am adaugat smantana amestecata cu oua.
After 10 minutes I added heavy cream mixed with eggs.

Am inmuiat painea in lapte si am asezat-o intr-o tava de silicon. Am pus compozitia cu ciuperci si am acoperit cu felii de paine inmuiate in lapte. Tava am pus-o in cuptorul preincalzit la 150 de grade Celsius. Budinca este gata dupa 30-40 de minute, in functie de cat de crocanta vreti sa fie painea.
I dipped the bread in milk and put it in a silicon tray. I added the mushroom mix and I covered with slices of bread dipped in milk. I put the tray in the preheated oven at 150 Celsius degrees. The pudding is ready in 30-40, depending on how crunchy you prefer the bread.


Budinca se serveste calda sau rece, cu legume proaspete sau langa aperitive.
PS: Nu stiu exact unde gasiti ciupercutele astea. Eu le-am primit de la prietenii mei (multumesc, Laurentiu!)
The pudding can be served warm or cold, with fresh vegetables or near some appetizers.
 PS: I don’t know exactly where you can find these mushrooms. I’ve got them from my friends ( thanks, Laurentiu!)
Bon appetit!

Aperitiv cu masline si ansoa/Appetizer with olives and anchovy

Nu stiu voi cum sunteti, dar eu, atunci cand sunt mai prinsa cu treburi si mai grabita, parca am “norocul” sa primesc cele mai neasteptate vizite.
Saptamana trecuta am avut o astfel de zi in care as fi dat orice sa ma arunc in pat de cum ajung acasa. Dar nu a fost sa fie. Am fost anuntata ca voi fi vizitata de o cunostinta care nu vine prea des la noi. Asa ca m-am apucat sa incropesc niste gustari. Una dintre retetele pe care le-am folosit a fost minunata si cred ca va poate fi de ajutor si voua atunci cand vreti sa pregatiti un aperitiv rapid. Turnuletele de castraveti cu pasta de ansoa si masline vor fi cu siguranta si pe placul celor mai pretentiosi.
I do not know how you are, but I, when I’m stuck with things and in great hurry, I have the “luck” to get the most unexpected visits.
Last week I had a day like that in which I would have give anything to throw myself in bed as soon as I got home. But it was not meant to be. I was told that I would be visited by an acquaintance who doesn’t come often to our place. So I started to put together some snacks. One of the recipes that I used was wonderful and I think it can be helpful to you when you want to prepare a quick snack. Cucumber towers with anchovy and olives paste and will surely please the most demanding guests.

-50 g ansoa
-150 g masline fara samburi
-20 ml ulei de masline
-1 catel de usturoi
-oregano proaspat
-1 castravete mare


-50 g anchovies
-150g pitted olives
-20 ml olive oil
-1 garlic clove
-fresh oregano
-1 large cucumber

Desfaceti borcanasul de ansoa cu grija si scurgeti uleiul. Gustati o bucatica de peste pentru a vedea daca este sarat. In cazul in care acesta este foarte sarat, lasati-l in putin lapte cald timp de cel putin 1 ora. Apoi clatiti-l cu putina apa si puneti-l intr-un vas cu peretii inalti, pentru mixer.
Open the small pot with anchovies and drain the oil. Taste a piece of fish to see if it is salty. If it is very salty, put it in some warm milk for at least 1 hour. Then rinse it with water and place it in a bowl with high walls, for the mixer.

Puneti maslinele si usturoiul in bol, peste ansoa si folositi un blender pentru a transforma ingredientele in pasta (nu uitati sa gustati maslinele-este posibil sa aiba nevoie sa fie desarate) . La final adaugati uleiul de masline si condimentele si amestecati bine.
Put the olives and garlic in the bowl, over anchovies and use a blender to transform the ingredients in a paste  (do not forget to taste the olives, it is possible to need to unsalt them). Finally add the olive oil and spices and mix well.

Spalati castravetele si taiati-l in mai multe bucati egale. Apoi scoateti putin din miez.
Wash the cucumber and cut it into several equal chunks. Then remove a piece of the core.

Puneti apoi in fiecare bucata de castravete pasta de ansoa si masline, decorati-le frumos si asezati-le pe un platou, alaturi de alte gustari.
Then put in each piece of cucumber some olives and anchovies paste, decorate them nice and place them on a platter, along with other appetizers.

Daca totusi nu mai aveti energie sa pregatiti ceva, puteti sa comandati ceva de la restaurantul cel mai apropiat. Daca nu stiti care dintre ele livreaza in zona, puteti apela cu incredere la site-ul va ajuta sa gasiti in cel mai scurt timp restaurantul preferat, cu specificul dorit si sa plasati comanda. Cei de la au chiar si o aplicatie pentru telefonul mobil pe care o puteti descarca de pe site. Astfel totul va fi mai usor – puteti face pregatirile de la serviciu sau chiar in drumul de intoarcere spre casa. Dupa plasarea comenzii veti primi un SMS cu informatii despre livrare si costuri. Ce poate fi mai simplu?
If you do not have energy to prepare something, you can order anything from the nearest restaurant. If you do not know which one delivers in the area, you can use with confidence This site will help you find in the shortest time a restaurant with desired specificity and also to place the order. Those from even have a mobile app that you can download from the site. Thus it will be easier – you can make preparations at work or even in the way back home. After placing your order you will receive an SMS with information about delivery and cost. What could be simpler?Langa gustarile si mancarurile pe care le comandati sau le pregatiti pentru invitati sau chiar pentru voi, ar merge foarte bine si un desert si ceva de baut. Pe le puteti comanda si pe acestea. Tot acolo veti gasi si raspunsurile la intrebarile pe care sunt convinsa ca le aveti despre toate serviciile oferite.Near the appetizers and foods that you ordered or prepared for guests,  it would go very well a dessert and a drink. On and you can order them. Also there you will find answers to your questions that I’m convinced that you have about all the offered services.

Aperitiv cu vinete si feta si cateva fotografii din Grecia/Appetizer with eggplants and feta cheese and some photos from Greece

In ultima vreme am tot mai putin timp pentru blog. Imi propun de fiecare data sa fiu mai activa dar de cele mai multe ori planurile mele nu sunt respectate.

Am avut o vara plina, un inceput de toamna agitat si nu se intrevede vreo perioada de liniste…mai degraba una si mai aglomerata. Cu toate astea eu incerc sa tin pasul si sa mai scriu cate ceva si pe aici.
Azi am sa va propun o reteta de inspiratie greceasca si am sa va arat cateva fotografii facute in vacanta din Grecia.
Lately I have less time to blog. I propose to myself every time to be more active but often my plans are not followed.
We had a full summer, a very busy early fall and I don’t see quiet times any time soon … I see a rather crowded period. Yet I try to keep up and to write something here.
Today I’m going to suggest you a Greek-inspired recipe and I’ll show you some pictures taken on my holiday in Greece.
Ingredientele pentru aceasta reteta sunt putine dar combinate minunat.
Veti avea nevoie de:
– o vanata mare
– 1-2 rosii
-150 g feta (sau telemea de oaie)
-4-5 catei de usturoi
-ulei de masline
-sare grunjoasa (sau de mare)
The ingredients for this recipe are few but in wonderful combination.
You will need:
– 1 big eggplant
– 1-2 tomatoes
-150 g feta cheese 
-4-5 cloves of garlic
-olive oil
-coarse salt (or sea salt)

Am spalat vanata si am taiat-o rondele. Daca feliiile sunt prea mari le puteti taia un jumatate.
I washed the eggplant and cut it into slices. If the slices are too big then you can cut them in half.

Apoi am pus feliile de vanata intr-o tigaie incinsa cu strat antiaderent , le-am uns pe fiecare parte cu o pensula cu ulei si le-am intors de cateva ori de pe o parte pe alta pana s-au inmuiat.
Then I put the eggplant slices in a hot pan with non-stick coating, I smeared on each side with a brush with oil and we have turned on both sides several times until they have softened.

Am prajit cateva felii de paine la cuptor (se pot praji si la prajitor-eu nu mai am pentru ca am considerat ca am devenit dependenti de el si mancam prea multa paine 😛 ) dupa care aranjam feliile.

Pe fiecare felie de paine punem cateva picaturi de ulei, frecam putin usturoi dupa care asezam pe rand vinetele, cubulete de rosii, putin oregano si branza razuita. Pentru decor puteti folosi ce verdeata aveti la indemana. Sunt convinsa ca va veti indragosti de reteta asta, asa cum am facut si noi!
I toasted a few slices of bread in the oven (you can toast them in toaster-I do not have because I felt that I became addicted to it and that we eat too much bread: P) then arrange the slices.
On each slice of bread put a few drops of oil, rub garlic on it then we put on slices of eggplant, diced tomatoes, oregano and a some grated cheese. For decoration you can use whatever herbs you have. We think you’ll love this recipe as we did!

Ne plac foarte mult mancarurile mediteraneene, in special cele de inspiratie greceasca si italiana. Nu am fost pana acum in Grecia sau Italia. S-a ivit ocazia sa merg in Grecia pe cand ma asteptam mai putin si ma bucur mult ca am fost deoarece a fost foarte frumos. Si nu m-am intors cu mana goala-am adus cateva fotografii si pentru voi.
We love Mediterranean food, especially Greek and Italian inspiration. I didn’t have the opportunity so far to visit Greece or Italy. The opportunity arose to go to Greece when I was least expecting it and I’m so glad I went because it was very nice. And I didn’t came back empty handed – I brought some pictures for you.

Am fost impresionata de multitudinea de flori colorate si arbusti de pe strazile Atenei. Sunt indragostita de putina si spectaculoasa vegetatie pe care o au! I was impressed by the multitude of colorful flowers and shrubs on the streets of Athens. I love rare and spectacular vegetation they have!

Am locuit intr-un frumos hotel situat pe dealul Lycabettus – St. George Lycabettus Hotel ( Mai sus puteti vedea o fotografie a dealului Lycabettus realizata de la Acropole.

We lived in a beautiful hotel located on Lycabettus Hill – St. George Lycabettus Hotel ( Above you can see a photo of Lycabettus hill taken from Acropolis.

 Panorama orasului este extraordinara, Lycabettus avand chiar un loc destinat special pentru observarea acesteia (fotografia de mai sus este realizata de acolo, noaptea). In fiecare dimineata admiram Atena de la etajul 6 al hotelului, marea si desigur, Acropole. City panorama is great, Lycabettus having even a special place for its observation(photo above is made there at night). Every morning we admired Athens from the 6th floor of the hotel, the sea and of course, the Acropolis.

In drumul meu spre obiectivele turistice am vazut oameni interesanti, rutine inedite si lucruri pe care camera de luat vederi nu va putea niciodata sa le surprinda pentru a ni le arata la TV.  On my way to tourist attractions I saw interesting people, unique routines and things that the camera can never capture to show them to us on TV.

 Templul lui Zeus din Olympia mi-a placut in mod deosebit si trebuie sa recunosc faptul ca acolo am avut parte de cateva intamplari inedite.
I liked in particular the Temple of Zeus from Olympia  and I have to admit that there I had several unusual happenings there.

Mi-am gasit doua prietene… I found two new friends…

…am vazut pentru prima data masline in pom…
…I saw for the first time olives in the tree…

…am constatat ca si porumbeii iubesc maslinele… …I saw that the doves love the olives also…

 …ca intr-o tufa oarecare pot creste rodii!

…that in some bushes can grow pomegranates!

Despre Acropole cred ca nu este cazul sa va mai spun nimic – este incredibil!
About Acropolis I believe that there is no need to say anything – it’s incredible!

Am vizitat si Agora cu Templul lui Hefaistos, un monument spectaculos in jurul caruia domnea o liniste neasteptata. We visited the Ancient Agora with the Temple of Hephaestus, a spectacular monument around which silence reigned unexpected.

Si ultima fotografie selectata reprezinta planurile viitoare de vizitare a Greciei – urmeaza partea insulara! 😀 And the last photo selected represents our future plans of visiting Greece – we’ll be visiting Greece’s islands! 😀

Verrine cu legume, oua de rata si salsa picant

Reteta de verrine cu legume si salsa picant este tare gustoasa si va placea in mod sigur si persoanelor care sunt lacto-ovo-vegetariene. De multa vreme mi-am propus sa incerc o reteta de acest fel. Aperitivele clasice cu multe chiftelute, sunca si branza nu ma atrag in mod deosebit motiv pentru care de cele mai multe ori aleg decat rosia umpluta cu salata de vinete. Si sunt multi ca mine. Asa ca m-am gandit ca probabil va mai fi cineva interesat de o reteta ceva mai speciala.

Aceasta este a treia reteta din  meniul cu care particip la concursul “KitchenAid de Martisor” de pe blogul culinar organizat impreuna
Probabil ca va intrebati de ce ingrediente veti avea nevoie (pentru doua verrine). Nu sunt prea multe.
– 1 sfecla rosie mica
– 1 gulie
– 1 morcov 
– 1 rosie
– 2 oua de rata
– 1 avocado
– 1/2 lingurita de pasta de ardei iute
– 1 lamaie
– 2 linguri de vin alb sec
– 1 catel de usturoi
– sare
– piper alb
– rucola
– valerianella
– seminte de pin
– lamaie
Primul lucru pe care l-am facut a fost sa coc sfecla rosie in cuptor si sa fierb ouale de rata. Dupa ce s-a racit am curatat sfecla si am taiat-o in felii pe care le-am pus cu putin otet intr-un castron. Ouale le-am pus in apa rece pentru a se curata usor; nu stiu daca ati observat dar ouale proaspete de rata se curata putin mai greu.
Am preparat apoi salsa. Am scos miezul fructului de avocado si l-am pus in recipientul pe care-l folosesc impreuna cu mixerul vertical. Apoi am stors lamaia peste bucatile de avocado si am mixat pana cand am obtinut o pasta omogena.

Lamaia are un rol dublu: atat pentru a da un gust acrisor dar si pentru a impiedica pasta de avocado sa oxideze si sa capete o culoare urata. La final am adaugat catelul de usturoi, vinul si  pasta de ardei iute si am mixat pentru a omogeniza. Am pus salsa intr-un castron si am adaugat piperul alb si sarea dupa care l-am acoperit si l-am pus in frigider.

Intre timp am taiat sfecla in cubulete si am aranjat-o in pahar. Ca si o paranteza – nu puneti sfecla in straturile superioare deoarece este posibil ca sucul pe care il lasa sa strice culoarea celorlalte ingrediente.
Apoi am dat pe razatoare gulia si morcovul si le-am aranjat astfel incat culorile sa alterneze Rosia a fost ultima dintre legumele pe care le-am taiat cubulete.
Ultimul strat a fost cel de ou fiert de rata. Probabil ca va intrebati de ce am ales fix ouale de rata. Explicatia sta in faptul ca acestea au un gust mai deosebit, fiind agreate numai in anumite combinatii si fierte sau prajite foarte bine. Eu nu am vazut in magazine oua de rata dar sunt convinsa ca surse veti gasi. Din fericire la noi in tara inca exista posibilitatea sa mai cumparati produse de la tarani sau pur si simplu sa le luati de la bunicii vostri. Astfel veti putea prepara verrine trendy cu produse proaspete autohtone 😉
Dupa ce am pus oul taiat cubulete am adaugat salsa si am decorat cu o frunzulita de valerianella.
Langa verrine am preparat si o mica salata care se face in doi timpi si trei miscari. Treceti printr-un jet de apa rucola si valerianella si prajiti intr-o tigaie antiaderenta cateva seminte de pin. Apoi puneti toate acestea in jumatati de coaja de avocado si stoarceti lamaie deasupra. Veti obtine o salata minunata!

Acum ca primavara si-a intrat in drepturi este un moment foarte bun sa incepem sa consumam mai multe legume si fructe. Asadar, aveti inca o idee pe care sa o puneti in practica 🙂
Pofta buna!

Miniplacinte cu somon afumat / Minipies with smoked salmon

De curand am observat ca foarte multi dintre cititorii blogului meu cauta retete pentru aparatul de copt Pie&Co de la Moulinex. A inceput sa fie destul de popular pentru ca este usor de folosit si coace rapid o multime de bunatati.
De Anul Nou am pregatit o reteta simpla si gustoasa, in ton cu superstitia ca trebuie neaparat sa ai pe masa peste ca sa-ti mearga bine tot anul 🙂
Reteta? Tot timpul spun ca data viitoare fac miniplacinte cu aluat din comert. Ei bine nici de data asta nu am facut !
Iata de ce aveti nevoie:
– 200 g unt
– 200 ml lapte
– 2 linguri pasta de gogosari, ardei rosu sau ardei iute
– 600-650 g faina
– 100 g somon afumat
– 200 g masline
– porumb
Recently I noticed that many of my blog readers look for baking recipes suitable for Pie & Co device, from Moulinex. It began to be quite popular because it is easy to use and it bakes quickly lots of goodies.
I prepared for New Year’s Eve a simple and tasty recipe, in tone with the superstition that you absolutely must have on your table fish just to have luck all the next year:)
Recipe? I always said that next time I will bake minipies with dough bought from supermarket. Well I didn’t use this time dought from supermarket!
Here’s what you need:
– 200 g butter
– 200 ml milk
– 2 tbsp bell pepper paste, red pepper or paprika
– 600-650 g flour
– 100 g smoked salmon
– 200 g olive
– sweetcorn

Intr-un castron mare punem untul moale, cele doua linguri de gogosar si laptele caldut. Amestecam bine pana omogenizam compozitia dupa care adaugam faina si o incorporam. Framantam pana cand se obtine o coca elastica, destul de moale. Acoperim castronul cu folie de plastic si se pune in frigider 20 de minute.

In a large bowl put the soft butter, two tablespoons of minced bell pepper and warm milk. Mix well to blend the composition and then add flour and incorporate. Knead until you’ll obtain an elastic and quite soft dough . Cover bowl with plastic wrap and place it in the refrigerator for 20 minutes.

Apoi vom intinde cu un sucitor jumatate din coca pe masa dupa care vom decupa cu ajutorul formei mari din setul aparatului  cosuletul placintei. Fiecare bucata decupata se aseaza intr-un cuib.

Then we spread with a rolling pin half of dough on the table and after we will cut with a large form from device’s kit the “basket” of our mini pie. Each piece of dough is placed in a nest.

Punem apoi umplutura in fiecare cosulet. Intindem din nou coca pe masa cu ajutorul sucitorului dupa care vom decupa cu forma cea mica partea de sus a placintelor.
Daca vrei sa faceti aceste placinte in alt fel de tava si nu aveti kit pentru decupare puteti folosi doua forme rotunde cu diametre diferite (de ex. cu diametrul de 10 si de 8). Tineti cont de faptul ca avem nevoie de o grosime a aluatului de 3 mm, deci nu prea subtire.
Inchidem aparatul si coacem pana cand se aprinde beculetul verde.
Daca veti coace placintele in tava veti sti cand sunt gata. Ele trebuie sa fie rumenite deasupra. Nu uitati sa preincalziti cuptorul inainte si sa coaceti la temperatura medie.

Then fill each basket. Spread dough on the table again with the rolling pin and then we cut the small top of pie with the form from our kit.
If you want to make these pies in a tray and not with Pie&Co and and you don’t have a cutting kit you can use two round shapes with different diameters (with a diameter of 10 and 8). Keep in mind that we need a dough thickness of 3 mm, so not too thin.
Close the machine and bake until green light appears and tells you that your pies are ready to be served.
If you bake pies in the tray you will know when they are ready. They should be browned on top. Do not forget to preheat the oven first and then bake at medium temperature.

Sunt aratoase, sunt usor de facut si tare bune. Deci trebuie neparat incercate!
Pofta buna!

They look gorgeous, are easy to bake and they are very good. So you must try them!
Bon appétit!

Placintele traditionale / Traditional minipies

A trecut o perioada destul de lunga de cand nu am mai postat nimic. Inca mai am retete de conserve pe care le-am facut si vreau sa vi le arat. Se pare insa ca timpul nu a fost de partea mea si nu am reusit sa imi duc la capat planurile.
Azi am sa povestesc putin despre o reteta foarte simpla si gustoasa. Am cumparat un aparat Moulinex Pie&Co despre care am mai vorbit putin in vara; am promis ca revin cu noi idei si iata-ma!
De data aceasta am facut niste placintele traditionale care au avut mare succes in randul musafirilor mei.
Ingrediente aluat:
200 g unt
200 g telemea
3 linguri de smantana
2 oua
450 g faina alba
250 g faina integrala
Ingrediente umplutura:
150 cas afumat
2 bucati de carnat traditional
1 ardei verde
1 ardei kapia
It’s been a pretty long time since I haven’t posted anything. I still have some preserves recipes that I wanted to show you. It seems though that the time was not on my side and I couldn’t do all the things I planned.
Today I will talk a little bit about a very simple and tasty recipe. I bought a Moulinex Pie & Co. unit about which  I’ve talked a little bit this summer; I promised to return with new ideas and here I am!
 This time I baked some traditional pies that have had great success among my guests.
Ingredients for dough:
200 g butter
200 g feta cheese
3 tablespoons sour cream
2 eggs
450 g all purpose flour
250 g whole wheat flour
Ingredients for filling:
150 g smoked cheese 
2 pieces of traditional sausage 
1 green pepper
1 kapia pepper 

Pentru pregatirea aluatului vom folosi untul moale, la temperatura camerei. Amestecam ouale cu untul, branza telemea si smantana. Apoi adaugam treptat faina si framantam bine. Vom obtine o coca elastica. Aceasta se inveleste in folie alimentara si se pune in frigider timp de 20 de minute.
To prepare dough we will use soft butter, at ambiental temperature. Mix eggs with butter, cream and cheese. Then add the flour and knead well. We will obtain an elastic dough. This will be wrapped in alimentary foil and put in the refrigerator for 20 minutes.

Intre timp am taiat in bucatele mici carnaciorii motesti Alpin (pe care noi ii apreciem extrem de mult) si ardeii.
Meanwhile we will cut the Alpin sausages into small pieces  (we appreciate them very much) and the pepper.

Casul afumat de Sibiu seamana ca si consistenta cu parmezanul. Gustul insa este diferit dar foarte bun.
L-am razuit cu razatoarea Moulinex in 2 timpi si 3 miscari.
Sibiu smoked cheese looks like parmesan. The taste is different but very good. I grated it very easily with my little Moulinex grater.
Scoatem aluatul din frigider si il intindem pe masa presarata cu faina. Nu trebuie sa fie foarte subtire. Apoi il taiem cu forma speciala a aparatului pentru a forma cosuletul.
Cei ce nu au un aparat Pie&Co pot sa decupeze cu o forma rotunda si sa cresteze aluatul dupa care il pot pune la copt in forme de mini tarte.
Remove dough from refrigerator and stretch it on the table spread with flour. It shouldn’t be very thin. Then we’ll cut the little basket with the unit’s special form.
Those who do not have a Pie & Co. unit can cut with a round shape and bake the dough in mini tarts baking forms.
Punem aluatul in cuiburile incinse ale aparatului si adaugam celelalte ingrediente.
Put the dough in the Pie&Co’s hot nests and add the other ingredients.

Adaugam coca de deasupra pe fiecare cosulet. Apoi se coace timp de cateva minute. In cazul in care trebuie sa coaceti placintelele in cuptor va trebui sa asteptati pana cand se rumenesc frumos deasupra.
We will add the piece of dough on each nest. Then we will bake them for few minutes. If you need to bake the mini pies in the oven you will have to wait until they are nicely browned on top.
Sper ca v-am dat o idee buna si ca va va fi de ajutor atunci cand pregatiti masa pentru prieteni sau familie.
Pofta buna!
I hope I have given you a good idea and that it will be helpful when preparing meals for friends and family.
Enjoy your meal!

O felie de paine / One loaf of bread

Nu, nu am gresit titlul. O felie de paine – pentru unii putin, pentru altii nepretuita.
Sa va explic. In urma cu o saptamana discutam cu sora mea, proaspata mamica a unui baietel de 5 luni, despre felia de paine pe care voia sa o doneze. Nu am inteles la inceput. Apoi mi-a explicat ca da o felie din painea pe care tocmai o cumparase cuiva care are nevoie.
Compania Vel Pitar doneaza o felie de paine pentru fiecare cod pe care noi il introducem pe Codul este inscriptionat pe partea laterala a fiecarui pachet de paine din gama French Toast
Putem sa alegem chiar si cazul pentru care dorim sa donam.
Am ramas impresionata de faptul ca aceasta companie s-a implicat intr-o asemenea actiune caritabila.
Realitatea este ca painea este unica hrana a multor oameni iar pentru altii ea reprezinta chiar un lux. Este trist ca se intampla asa ceva cand in aceasta lume exista atata risipa!
Cum as putea sa ignor un asemenea gest si sa nu-i aplaud pe cei de la Vel Pitar? Bravo, domnilor! Dumneavoastra sunteti un exemplu pentru mediul de afaceri din Romania! Mi-as dori sa vad mai des asemenea campanii.
Azi am pus si eu umarul pentru a-i ajuta pe cei nevoiasi. Am cumparat o paine si am introdus codul de pe pachet. Am sa va rog sa faceti si voi la fel atunci cand cumparati o paine din gama French Toast. Nu dureaza mult!
Si ca sa va dau un motiv in plus sa cumparati produsele din gama French Toast am sa ma folosesc de ceea ce fac eu mai bine: am sa va dau o reteta delicioasa de aperitiv cald.
Avem nevoie de:
– 9 felii de French Toast de secara
– 2 carnati din carne de oaie (sau de care doriti)
– 3 fire de ceapa verde
– 4 oua
– 1 legatura de patrunjel
– 1 ardei gras
– 5-6 linguri de lapte
– piper
– sare
– putina branza (optional)
No, it’s not a mistake. One loaf of bread – for some people is nothing, for others is everything. 
Let me explain. Last week I was talking with my sister, mother of a five months little boy, about the loaf of bread that she wanted to donate. In the beginning I didn’t understood. After that she explained me that she gives one loaf of the bread that she just had bought to someone who needed. 
A local company Vel Pitar donates a loaf of bread for each code that we introduce on
The code is written on one side of each pack of French Toast. We can even choose the case for which we want to donate. 
I was impressed by the fact that this company is involved in such a charity campaign.
The reality is that the bread is the only food of many people and for others it represents a luxury product. It’s sad that this happens when in this world is such a waste of food!
How I could ignore such a gesture and not to applaud the people from Vel Pitar? Well done, gentlemen!
You are an example for business medium in Romania! I would like to see more often campaigns like this! 
I helped a bit myself. I bought a bread and I introduced the code. I would like to ask you kindly to do the same thing if you buy French Toast. It won’t take long!
To give you one more reason to buy the products from French Toast line I will use what I know the best: I’ll give you a delicious recipe of warm appetizer.
We’ll need:
– 9 loafs of  rye French Toast
– 2 sausages made of mutton meat (or what kind of meat do you want)
– 3 pieces of green onion
– 4 eggs
– 1 bunch of parsley 
– 1 bell pepper
– 5-6 tablespoons of milk
– pepper
– salt
– some cheese (optional)

Am pregatit painea pe care am taiat-o in asa fel incat sa incapa cat mai bine in vas.
I prepared the toasted which was cut so that could fit  the recipient.

Am spalat si am curatat legumele.
I washed and I peeled the vegetables.

Intr-un bol incapator am batut cele patru oua impreuna cu piperul si sarea.
In a large bowl I beaten the four eggs with pepper and salt.

Am taiat ceapa, ardeiul, carnatii si patrunjelul si le-am pus in vasul cu oua batute. Am omogenizat compozitia.
I cut the onions, bell pepper, sausages and the parsley and I put them in the bowl where earlier I beaten the eggs. I homogenized the composition. 

Am folosit doua vase din ceramica pe care le-am pudrat cu putina faina.
I used two ceramic recipients which were powdered with some flour.

Am aranjat feliile frumos in vase dupa care am pus in fiecare jumatate din cantitatea de umplutura.
I arranged the loafs nice into the recipients and I put in each of them half of the quantity of filling. 

Am pus si feliile deasupra umpluturii. Apoi am picurat cu ajutorul unei linguri lapte pe fiecare felie. Astfel ele vor ramane fragede in interior si usor crocante la exterior.
Am bagat vasele in cuptorul preincalzit. L-am fixat la temperatura medie si am lasat vasele cam 15-20 de minute.
Cand am scos vasele din cuptor am presarat putin branza deasupra pe felii.
I put also the loafs on the top of the filling. After that, I dropped some milk with a tablespoon on each loaf. They will remain soft inside and will have a crunchy crust. 
I put the recipients in the preheated oven. I put it at a medium temperature and I left the recipients in it for 15-20 minutes.
When I took the recipient out of the oven I spread some cheese on the loafs.

Sper ca am reusit sa va conving sa donati la randul vostru o felie de paine. Daca vreti sa donati altceva (bani, obiecte, sange) sau sa va implicati in campanie, va invit sa vizitati siteul pentru mai multe detalii.
I hope I managed to convince you to donate a loaf of bread as well. If you want to donate something else (money, objects, blood) or to involve in the campaign, I invite you to visit for more details.


Aceasta reteta poate ca ar fi fost potrivit sa o postez sambata trecuta. Din pacate nu am reusit sa o termin la timp pentru a fi postata inainte sa va terminati cumparaturile sau mancarurile pentru Paste.
Cum blogul nu are inca un an, cred ca ati observat ca preparatele pentru Paste lipsesc. De aceea, pentru anul viitor vreau sa gasiti deja aceste retete in timp util.
Eu am facut drobul din organe de porc. Anul acesta am cumparat decat carne de miel, fara organe.
– 1 kg rinichi
– 1.5 kg ficat
– 300 ml apa fierbinte
– 2 legaturi de ceapa verde (10 bucati)
– 2 legaturi de usturoi (8 bucati)
– 1 legatura de tarhon (2-3 fire)
– patrunjel verde
– piper macinat
– sare
– cimbru uscat
– 3 oua
– 100 unt (optional)
– 8 oua fierte (optional)
Maybe this recipe should have been posted last Saturday. Unfortunately I didn’t finished it in time to be posted before you finished your shopping  or your dishes  for Easter.
My blog doesn’t have a year yet, so you probably noticed that special recipes for Easter are missing. That’s why for next year I want you to find these recipes before Easter. 
I cooked drob (a dish similar to haggis) but I used pork organs. This year I bought lamb meat, but not organs.
– 1 kg kidneys
– 1.5 kg liver
– 300 ml boiled water
– 2 bunches of green onions (10 pieces)
– 2 bunches of green garlic (8 pieces)
– 1 bunch of tarragon  (2-3 branches)
– green parsley 
– grounded pepper
– salt
– dried savory
– 3 eggs
– 100 butter (optional)
– 8 boiled eggs (optional)

Organele se spala bine cu multa apa. Rinichii se lasa in apa cu 3-4 picaturi de otet timp de 15 minute.
Apoi le-am pus intr-o oala si am adaugat apa si sare. Am pus oala cu organe sa fiarba la foc mic. A durat aproximativ 2 ore.
The organs will be washed very well with plenty of water. Kidneys will be left in water with 3-4 drops of vinegar for 15 minutes. After that I put the organs into a pot I added water and salt. The pot was put on the stove and the organs were left to boil. I had to wait about 2 hours until they boiled. 

Organele se taie in bucatele potrivite. Acestea se dau fie prin masina de tocat, fie se adauga putin apa fierbinte si se toaca marunt cu blenderul.
The organs will be cut in medium pieces. These pieces will be grounded with the meat grinder, or you can add some boiled water and ground them with the blender. 

Apoi am spalat verdeturile si le-am taiat marunt. Si cu un elan teribil am amestecat toate condimentele si verdeturile cu organele tocate, cele trei oua si un pic de apa calda(daca nu ati pus-o deja cand le-ati tocat). Mai puteti adauga untul de care am scris la ingrediente; asta daca vreti sa fie ceva mai gras.
After that I washed and finely cut the  greenery. And with a terrible upsurge I mixed all the condiments and greenery with grounded organs, the three eggs and some hot water (if you didn’t add it when you grounded them). You can add also the butter that was mentioned at ingredients; if you want to be fatty.

Am pus compozitie in tavi de chec si am adaugat ouale fierte. Apoi am acoperit ouale cu un alt strat de compozitie. Tavile le-am bagat in cuptorul preincalzit si le-am lasat la temperatura medie pret de un film bun (adica vreo ora si jumatate). Drobul e gata atunci cand devine tare si are o crusta maronie (compozitia initiala e destul de moale).
I put composition in cake trays and I added the boiled eggs. I covered the eggs with another layer of composition. I put the trays in the preheated oven and I left them there at medium temperature for a good movie (one hour and half). Drob is ready when it gets firm and it has a brown crust (initial composition it’s quite softly).

Mie imi place sa-l servesc rece, ca aperitiv, cu salata si dressing de iaurt si condimente.
I like to serve it cold, as appetizer, with salad and yogurt and condiments dressing.

Pofta buna! Ma voi intoarce zilele acestea cu reteta de pasca.
Bon appetit! I’ll be back these days with Pasca recipe (traditional Romanian cheese pie made for Easter).

“Cheeseburger” din champignon cu usturoi / “Cheeseburger” made of Champignon and garlic

 Iata si a doua reteta ce raspunde provocarii Furnicutei Boscodine. Aceasta reteta este foarte simpla si gustoasa. Un “cheeseburger” din champignon cu usturoi. Dar vorbaria multa la casa omului e paguboasa, haideti sa trecem la treaba! 🙂
– 10 ciuperci Champignon mari
– 200 g branza Gouda
– 6-7 catei de usturoi
– 2 oua
– 5 linguri de ulei de masline
– 250 ml vin alb
– sare si piper

So here is the second recipe which  responds to Furnicuta Boscodina’s challenge (I told you about this in my last post). This is a very simple and tasty recipe. A “cheeseburger” made of champignon with garlic. We already talked too much, let’s get back to work! 🙂
– 10 big Champignon mushrooms
– 200 g Gouda cheese
– 6-7 cloves of garlic
– 2 eggs
– 5 tablespoons of olive oil
– 250 ml white wine
– salt and pepper

Se curata si se spala ciupercile.

We peel off and we wash the mushrooms.

Se taie piciorusele ciupercilor dar si o palarioara daca este in plus.

We cut finely the stalks and even a cap if we have it without a pair.

Se rad 150 g din branza Gouda si se pun intr-un castron impreuna cu piciorusele tocate.

We will shred 150 g of Gouda cheese and we put into a bowl with the cut stalks.

Se curata si se piseaza usturoiul intr-un mojar. Apoi se amesteca treptat cu 3 linguri de ulei de masline. Se adauga in bolul in care se afla piciorusele de ciuperci si branza Gouda rasa. Vom adauga apoi ouale, sarea si piperul.

We peel off the garlic and we smash it into a grinding mortar. We mix slowly 3 tablespoons of olive oil with the garlic. We add the garlic in the bowl with the mushrooms stalks and Gouda cheese. We will add the also the eggs, salt and pepper.

Se amesteca bine. Compozitia aceasta se pune in 5 palarioare de ciuperci ce vor fi acoperite cu alte 5. Astfel obtinem “cheeseburger” :).

We mix well the ingredients in the bowl. This composition will be put in 5 mushroom caps that will be covered with other 5 caps. That’s how we’ll obtain “cheeseburgers” :).

Se vor aseza apoi in vase speciale pentru gratin sau in vase termorezistente.

We will put the mushrooms in special pots (that can be used to gratinate ) or thermo resistant pots.

Se pune cate putin vin in fiecare vas (pelicula de vin trebuie sa fie cam de 1 cm). Apoi se adauga apa cat sa acopere palarioara de jos pana la jumatate.
Vasele se pun in cuptorul preincalzit. Se vor lasa aproximativ 30 de minute la temperatura medie. Cu o pensula se vor unge cu restul de ulei de masline de cate ori este necesar (eu am uns de 3 ori).

We will put some wine in each pot (about 1 cm in each pot). After that we’ll add some water. That water should cover half of the first mushroom cap.
The pots will be put in the preheated oven. They will be left there for almost 30 minutes at medium temperature. With a brush we will grease each top mushroom cap with the rest of olive oil. We will repeat the operation as many times as we need (I greased them 3 times).

Cred ca ati ghicit ca se servesc calde! 🙂 Sunt minunate…Sucul nu se pierde ca si la cele prajite pe gratar.
Si gata cu provocarea! 🙂 De fapt ne-am provocat noi imaginatia si gustul ceea ce este foarte bine!

I think that you already guessed that they will be served warm! 🙂 They are wonderful…The mushroom’s juice is not lost as it’s lost when we grill them. 

And that’s all with the challenge! 🙂 In fact we’ve challenged our imagination and taste, which is very good!