Pateu din ficat de pui / Chicken liver pâté

Azi a venit vremea sa va povestesc despre pateul de ficat de pui. Sunt un mare fan; nici nu imi aduc aminte de cand dateaza aceasta pasiune a mea dar pot sa marturisesc faptul ca nu rezist mai mult de o luna fara sa gust macar o felioara de paine graham cu pateu. Si care e cel mai bun pateu? Cel pe care il faci tu cu manutele tale, din ingrediente bine alese. 🙂
Ingrediente:
– 1 kg ficat de pui
– 200 g unt
– 1 ceapa
– 2 catei de usturoi
– piper
– sare
– cimbru
– boia iute
– optional: 50 ml lapte fierbinte

Today it’s time to tell you about the chicken liver pâté. I’m a big fan; I don’t even remember since when this passion of mine begun but I can confess that I can’t resist more than a month without tasting a little slice of graham bread with pâté. And which is the tastiest pâté? The one prepared with your own hands, with  well chosen ingredients. 🙂
Ingredients:
– 1 kg chicken liver
– 200 g butter
– 1 onion
– 2 garlic cloves
– pepper
– salt
-savory
– hot paprika

– optional: 50 ml hot milk

Spalam ficatul si il curatam de pielite. Apoi se pune la fiert in apa cu sare.
Cand este fiert ficatul se scoate cu o paleta si se pune intr-un bol. Se lasa sa se racoreasca 5-10 minute.

The livers are washed and cleaned. Then they will be put with water and salt to boil.
 When they are boiled we will take them out with a skimmer and put them into a bowl. We let them cool off for 5-10 minutes.

Se curata ceapa si usturoiul si se taie bucatele. Se pun impreuna cu untul intr-o tigaie si se calesc pana cand devin aurii.

We peel off the onion and garlic cloves and we cut them in small slices. They will be put with butter into a pan; they will be tempered until they will have a goldish color. 

Continutul tigaii se pune peste ficatei in castron.

Pan’s content will be put over the livers in the bowl.

Se paseaza cu ajutorul unui blender. Daca vi se pare ca este prea tare sau inecacios puteti adauga putin lapte fierbinte. Apoi adaugati sare, piper, boia si cimbru. Amestecati bine.

Livers, onion and garlic will be mashed with a blender. If you consider that the pâté  is too thick or choking you can add  some hot milk. Then you’ll add salt, pepper, hot paprika and savory. Mix well.

Si e gata de servire! Daca vreti sa-l pastrati cateva zile puteti sa il puneti in borcanase. Inainte de a pune capacul topiti un pic de unt si puneti-l deasupra pateului pentru a-l acoperi. Astfel nu va oxida. Apoi puneti capacul si strangeti-l.

And it’s ready to be served! If you want to keep it for few days you can put it in small jars. Before you put the lids you should melt some butter and put it in the jar to cover the pâté. This way it won’t oxidate. After that you can put the lids and grip. 

Minunat! Sunt convinsa ca va va placea. 🙂
Daca preparati acest pateu pentru copii luati in considerare faptul ca micutii nu suporta prea bine usturoiul. Ar fi bine sa il eliminati daca stiti ca au probleme.

Wonderful! I’m sure that you’ll love it. 🙂

If you prepare this pâté for kids you should consider that little ones don’t tolerate to well the garlic. You might want to eliminate it if you know that they have problems.

Piept de curcan marinat / Marinated turkey breast

Probabil ca va ganditi ca am gatit ceva spectaculos. Complicat si spectaculos.
Dupa un weekend in care am lucrat non-stop, am preferat sa gatesc ceva rapid dar foarte gustos. Desi timpul de marinare este de 4 ore, timpul de preparare este redus.
Parca m-am plictisit de eterna friptura la cuptor cu mirodenii. Asa ca de data asta am marinat pieptul de curcan intr-un sos facut din miere si ulei de alune de padure. Si asa am obtinut o friptura delicioasa si frageda! 🙂
Ingrediente:
– 1 kg piept de curcan
– 2 linguri miere
– 2 linguri ulei de alune de padure

Ingrediente garnitura:
– 200 g paste (stelline)
– 3-4 morcovi
– 3-4 radacini de pastarnac

Maybe you’ll think that I cooked something spectacular. Complicated and spectacular.
After a weekend in which I worked full time, I preferred to cook something in hurry but very tasty. Although the time in which the meat is marinated is of 4 hours, cooking time is reduced.
I’m bored of the casual roast with herbs cooked in oven. So this time I marinated turkey breast in a sauce made of honey and hazelnut oil. That’s how I obtained a delicious and tender roast! 🙂
Ingredients:
– 1 kg turkey breast
– 2 tablespoons of honey
– 2 tablespoons of hazelnut oil
 
Ingredients for side dish:
– 200 g pasta (stelline)
– 3-4 carrots
– 3-4 parsnips

Taiem carnea in felii potrivite.

We cut the meat in medium size slices.

Intr-un castron se amesteca mierea si uleiul de alune.

In a bowl we mix the honey and hazelnut oil.

Sosul obtinut se pune peste carne. Avem grija ca acesta sa acopere toata carnea.
Vasul se pune in frigider pentru 4 ore. In acest timp carnea se va intoarce o data cu o furculita.

The obtained sauce will be put on the turkey meat. We have to be careful to cover all the meat. The bowl will be put in the fridge for 4 hours. In this time we have to turn over the meat once with a fork.

Carnea marinata se pune pe gratar. Ar fi fost ideal sa fie un gratar in aer liber insa fiind iarna e cam greu :).
Dupa ce carnea s-a prajit fierbem legumele si pastele. Eu am pus decat putina sare pe ele inainte de a le servi.

Marinated meat will be put on a grill. It would have been good to be a open air grill but being winter it’s difficult :).
After the meat roasted we will boil the vegetables and pasta. I added just a little bit of salt before serving.

Iata ca v-am dat o idee pentru un pranz sau o cina rapida. Va doresc o saptamana usoara! 🙂
So I gave you a idea of a rapid lunch or dinner. I wish you a easy week! 🙂

Carne de curcan cu gutui / Turkey with quinces

Iata ca a venit si randul acestei minunate retete de sezon.
Uitandu-ma la pozele pe care vreau sa le atasez acestui post mi-am adus aminte de o intamplare din copilarie.
Parintii mei s-au hotarat sa zugraveasca apartamentul in care locuiam. Si cum era luna octombrie si in orice casa gaseai gutui, nici la noi nu era exceptie.
Aveam 7-8 ani si eram un copil cuminte, care nu iesea din cuvantul parintilor. Aveam o singura problema: eram plina de idei. Impreuna cu surorile mele mai mari (nu foarte mari :))! ) am considerat ca nu putem curata puful de pe gutui decat daca le frecam de perete…va inchipuiti cum aratau peretii dupa ce am terminat de “curatat” vreo 8-9 gutui! :)) De fiecare data in aceasta perioada imi aduc aminte de aceasta intamplare si zambesc fericita ca inca exista ceva frumos in lumea asta, care ne mai destinde putin: amintiri despre copilaria noastra.
Dar sa trecem la treaba. Iata de ce avem nevoie:
– 500 g curcan (eu am avut piept)
– 50 g unt
– 4 gutui
– 100 g zahar
– apa

So now it’s time to tell you about a wonderful recipe, a seasonal recipe.
Few minutes ago I was looking at the pictures that I will attach to this post and I remembered something nice from my childhood.
My parents decided that our apartment needs repainting. It was October and in every house you could have found quinces; our house was no exception.
I was 7-8 years old and I was a good child, that never put my parents in difficult situations. I had only one problem: I had many ideas. Together with my big sisters (not too big :))!) we considered that we couldn’t clean the quinces of that pubescence unless we rub them against our room’s walls…you can imagine how they looked after we “cleaned” 8-9 quinces! :)) This period of year makes me remember these things and to smile happy because it still exists something beautiful in this world that relax us: memories about our childhood.
But let’s get back to work now. Here’s what we need:
– 500 g turkey (I had turkey breast)
– 50 g butter
– 4 quinces
– 100 g sugar
– water

Gutuile se spala bine si se taie bucatele. Nu, nu le frecati de pereti! :))

Quinces will be washed well and cut in small pieces. No, don’t rub them against the walls! :))

Carnea se taie bucati medii si se rumeneste intr-o tigaie impreuna cu untul. Apoi se pune intr-un vas termorezistent.

We cut the meat in medium pieces and we parch them with the butter into a pan. When is ready, the meat will be put into a thermo resistant recipient.

Zaharul se caramelizeaza.
We will caramelize the sugar.

Se adauga gutuile peste zaharul caramelizat. Se amesteca 1-2 minute dupa care se adauga apa cat sa acopere gutuile.

We add the quinces over the caramelized sugar. We mix 1-2 minutes and after we will add water just to cover the quinces.

Lasam gutuile sa fiarba 10 minute. Apoi se pune amestecul in vasul termorezistent impreuna cu bucatile de carne si se baga in cuptorul preincalzit pentru cca 45 de minute (timpul depinde de cuptor si de carne).

We let the quinces to boil for 10 minutes. After that  the mix will be put in the thermo resistant recipient with the pieces of meat and put into the preheated oven for 45 minutes (the time depends because of the oven or the meat).

Acest fel de mancare se serveste cald, cu sau fara garnitura. Daca doriti sa serviti cu garnitura va recomand un piure de cartofi.

This dish will be sered warm, with or without side dish. If you want to serve with side dish I recommend smashed potatoes.

Daca aveti la indemana un vin fiert cu scortisoara si cuisoare, merge de minune! :))
If you have some boiled wine with cinnamon and cloves, don’t hesitate and drink some! :))

Piept de pui in crusta de nuca si sos de rodii / Chicken breast in walnut crust and pomegranate sauce

M-am gandit sa va prezint o reteta care mie imi place tare mult. Este si sezonul nucilor si cred ca este un fel de mancare foarte potrivit pentru aceasta perioada.
Ingrediente:
– 1 kg piept de pui
– 500 g nuci macinate
– 3 linguri de lapte
– 2 linguri de faina
– 3 oua

Ingrediente sos:
– 3-4 linguri sos de rodii (sau 2 rodii stoarse si 3 lingurite de zahar)
– 50 g unt
– 1 lingurita de amidon alimentar

I thought that I should present you a recipe that I personally like very much. It’s the season when you can find many wallnuts and I think this is a dish that is suitable for this period of the year.
 
Ingredients:
– 1 kg chicken breast
– 500 g grained walnuts
– 3 tablespoons of milk
– 2 tablespoons of flour
– salt
– 3 eggs
 
Ingredients for sauce:
– 3-4 tablespoons of pomegranate sauce (or the juice from 2 pomegranates and 3 teaspoons of sugar)
– 150 g butter
– 1 teaspoon of starch
Se amesteca nucile cu lapte.
We mix the walnuts with milk.
Adaugam oule si amestecam.
We add the eggs and we mix.
Se adauga si faina si sarea si se amesteca bine.
We add the flour and the salt and we mix very well.
Carnea se taie in felii potrivit de mari.
The meat has to be cut in medium slices.
Feliile de carne se trec prin compozitia cu nuca si se pun la prajit in baie de ulei.
Vom face la fel cu toate feliile de carne. Ele se vor scoate din ulei si se pun intr-un bol cu servetele pentru a absorbi surplusul de grasime.
The meat slices will be put in the bowl in which we have the composition with walnuts and we make sure that we’ll have the “sauce” all over the slice. We put the slices to fry in hot oil.
We’ll do the same thing with all the meat slices. Those slices will be taken out of oil and put into a bowl with paper napkins to absorb the extra grease.
Pregatim sosul. Punem sosul de rodii si untul intr-o craticioara. Se incalzesc amestecand in continuu. Se adauga amidonul si se amesteca in continuare. Se trage de pe aragaz atunci cand sosul a fiert putin si s-a ingrosat atat cat sa devina vascos.
We prepare the sauce. We put the sauce and the butter into a pan. We warm the composition mixing continuously in the pan. We add the starch and we mix. We take the pan off the stove when the sauce boiled for few minutes and the sauce became viscous.
Sosul va arata cam ca si in imagine.
The sauce will look just like in this image.
Noi am servit carnea si sosul impreuna cu niste cartofi natur.
We served this dish with boiled potatoes.
Este incredibil cum nuca fragezeste pieptul de pui! Gustul astringent al nucii si gustul dulce-acrisor al sosului de rodii se imbina perfect. A, apropo, sosul de rodii se poate gasi in Auchan sau alte mari magazine. Daca nu gasiti apelati cu incredere la sucul de rodii si putin zahar!
It’s incredible how the walnuts make the chicken breast so tender! The walnut’s astringent taste and sauce’s sweet-sour taste make such a wonderful combination. I hope you’ll like it.

Pulpe de pui cu fructe si ras el hanout / Chicken quarters with fruits and ras el hanout

Sunt un fan declarat al bucatariei internationale si cred ca deja ati observat asta. Nu spun ca mancarea romaneasca nu este gustoasa ci doar ca a-ti limita orizontul culinar inseamna a te priva de gusturi, mirosuri si de ce nu, imagini minunate.
Fiecare bucatarie isi are farmecul ei. Am invatat sa nu mai judec inainte de a experimenta. Ma bucur pentru ca altfel poate nu v-as fi povestit acum despre pulpele de pui cu fructe si ras el hanout.

Ingrediente
– 6 pulpe de pui dezosate
– 1 piersica
– 2 pere
– 1 strugure
– 4-5 prune
– caise confiate
– ghimbir confiat
– 2-3 lingurite de ras el hanout

I’m a great fan of international cuisine and I think that you already noticed that. I don’t think that Romanian food isn’t tasty but I believe that limiting your culinary horizon means to deprive yourself of tastes, smells and why not, great images.
Every cuisine has its own charm. I learned not to judge until I experience. I’m glad now because otherwise I wouldn’t have told you now about the chicken quarters with fruits and ras el hanout.
 
Ingredients
 
– 6 chicken quarters (without bones)
– 1 peach
– 2 pears 
– 1 grape
– 4-5 plums
– comfy apricots
– comfy ginger

– 2-3 teaspoons of ras el hanout

Spalam pulpele de pui si le punem intr-un vas termorezistent.
We wash the chicken quarters and we put them into a thermo resistant recipient. 

Taiem caisele si ghimbirul si le punem peste carne.
We cut the apricots and the ginger in small slices and we put them in the recipient with the meat.

Se taie si restul fructelor.
We cut also the other fruits.

Se pun in recipient impreuna cu ghimbirul, caisele si pulpele de pui.
The fruits will be put in the recipient with the ginger, the apricots and chicken quarters. 

Peste fructe se pune ras el hanout si apa cat sa le acopere. Punem capacul pe recipient.
Over the fruits we will put ras el hanout and we’ll add water only to cover them. We put the cover on the recipient. 

Punem recipientul in cuptorul preincalzit si il lasam acolo pana cand carnea este fiarta. Fructele ar trebui sa arate ca si in imaginea de mai sus.
We put the recipient into the preheated oven and we let it there until the meat is boiled. The fruits should look like the ones in the image. 

Puiul a fost foarte fraged si parfumat. Combinatia de fructe este una reusita deoarece sosul format are un gust dulce-acrisor si putin intepator.
The chicken was very soft and flavored. The combination of fruits was well made because the sauce that formed in the recipient it has a sweet, sour and a little bit pungent taste.

Trebuie sa recunosc faptul ca este diferit fata de tot ceea ce am incercat pana acum. Este o placere sa simti acest gust oriental. Va recomand sa incercati mancaruri gatite cu ras el hanout daca aveti ocazia sau sa le gatiti voi! Eu sigur voi mai gati si alte retete cu acest mix condiment.
I must admit that this dish is very different of all that I tasted until now. It’s a pleasure to feel this oriental taste. I recommend you to try foods cooked with ras el hanout if you have the opportunity or to cook them yourself! I will definitely cook also other recipes with this mix condiment.

Piept de pui thai / Thai chicken breast

Va spuneam zilele trecute ca va voi povesti mai multe in legatura cu vacanta mea in Belgia. Ei bine, toata lumea stie ca Bruxelles este un oras cosmopolit. Poate din acest motiv imi si place atat de mult. Imi plac oamenii, culturile lor si imi place sa cunosc obiceiurile lor culinare.
Am profitat de aceasta ocazie si mi-am cumparat tot felul de mirodenii, sosuri, dar si produse culinare inedite (pentru mine cel putin).
Dintre aceste produse fac parte si cateva borcanase cu amestecuri pentru sosuri Thai. Am descoperit ca se gaseau si la noi in tara motiv pentru care m-am decis sa gatesc ceva usor si rapid si sa postez reteta.

I was telling you few days ago that I will write more about my holiday in Belgium. Well, everybody knows that Brussels is a cosmopolitan town. Maybe that’s why I love this city so much.  I love people, their cultures and I like to know their culinary habits.
It was a good occasion for me to buy all kinds of spices, sauces, mixes but also some new products (at least for me).

I bought some jars with mixes for Thai sauces. I discovered that I could have found these mixes also in my country so I decided to cook a fast recipe and to post the result.

Ingrediente

– 2 lingurite de Kaffir lime leaves (amestec de frunze tocate de limes)
– 2 lingurite de curry verde
– 3 linguri de ulei de masline
– 500 g piept de pui
– 1 piersica mare
– 1 mandarina
– 2 cepe
– 1 ardei mare kapia
– sare
– 150 ml apa

Intr-un bol se amesteca uleiul cu condimentele. Se taie carnea cubulete si se pune impreuna cu uleiul si condimentele si se amesteca. Se pun la frigider pentru 20 minute.
Intre timp se spala, curata si se taie ceapa, mandarina, piersica si ardeiul.
Amestecul de condimente, carne si ulei se pune intr-un wok si se calesc 3-4 minute. Se adauga pe rand ceapa, mandarina, piersica si ardeiul si se inabusesc. Se adauga apoi apa si se lasa cca 15-20 minute pana cand vom obtine un sos.
Se serveste cu orez basmati sau noodles din faina de orez.

Ingredients
 
– 2 teaspoons of Kaffir lime leaves
– 2 teaspoons of green curry
– 3 spoons of olive oil
– 500 g chicken breast
– 1 big peach
– 1 mandarin orange
– 2 onions
– 1 big paprika
– salt
– 150 ml water
 
We put the oil and the condiments into a bowl and we mix them. We cut the meat in small pieces and we put it into the bowl and we mix them with the condiments and the oil. We put the recipient into the fridge for 20 minutes.
Meanwhile we wash, peel and cut the onion, the mandarin orange, the peach and paprika.
We put the meat with oil and condiments into a wok and we’ll fry it for 3-4 minutes. After that we’ll add in order the onion, the mandarin orange, the peach and finally, the paprika. We’ll fry them for few minutes and we’ll add the water and let them boil for 15-20 minutes. We will obtain a nice flavored sauce.

We serve this dish with basmati rice or with rice noodles.

Data viitoare am sa indraznesc mai mult. Deocamdata mancarea noastra Thai este pe terminate si se pare ca a avut mult succes.

Next time I will dare to combine more ingredients. For now our Thai food is almost gone and it seems that it had a great success.

Pui cu sos de piersici / Chicken with peaches sauce

Zilele trecute m-am decis sa gatesc numai cu ingredientele pe care le am in frigider. Mi-am dat seama ca de multe ori sunt luata de val si cumpar anumite chestii pe care apoi nu le folosesc si  intr-un final le arunc.
Dar ce sa gatesti rapid si gustos cu ingrediente din frigider? Si am inceput sa caut. Am scos din congelator un pui pe care mi-l daduse mama acum vreo cateva saptamani dar caruia inca nu-i venise randul din diverse motive.Am scos o sticla de vin. Apoi piersicile. Apoi untul. Si? Le-am combinat! Asadar, iata reteta.

Ingrediente
– 1 pui de marime potrivita (se pot folosi si numai pulpe, piept, aripioare)
– 750 ml vin Grasa de Cotnari
– 2-3 frunze de salvie
– 6 piersici de marime medie
– 75 g unt

Am pus puiul intr-un vas termorezistent (cu sau fara capac) impreuna cu vinul si frunzele de salvie. L-am introdus in cuptorul preincalzit timp de cca 60 minute. La fiecare 10-15 minute se scoate vasul din cuptor si cu o lingura se toarna sos pe carne. Eu am preferat carnea putin mai rumena motiv pentru care am lasat vasul descoperit.
Dupa ce puiul este gata se scoate vasul si se lasa la racit.
Intr-o craticioara se pun untul si piersicile taiate cubulete. Peste acestea se adauga 5-6 linguri de sos lasat de pui in vasul in care a fost preparat la cuptor. Craticioara se pune pe foc amestecand sosul in continuu. Peste cateva minute piersicile vor incepe sa fiarba in sos, unt si sucul propriu. Nu lasati sa devina ca un gem. In momentul in care o parte dintre piersici sunt fierte iar celelalte sunt inca sub forma de cuburi, luati craticioara de pe foc.
Puiul si sosul se vor servi caldute. Am avut surpriza sa constat ca intr-adevar a iesit ceva deosebit si care ne-a placut foarte mult. Am servit cu acelasi tip de vin, Grasa de Cotnari, din anul 2007.

This week I decided that I will cook only with the ingredients that are already in my fridge. I realized that in most of the cases I’m taken by the wave and I buy some ingredients that I never use and after a while I throw them away. But what can I cook fast and tasty with what I have in the fridge? And I started to search for something that I really could use. I grabbed a chicken from the freezer. It was a chicken from my mum and yes, it was from the countryside. I didn’t cook it until now because of various things. I took a bottle of wine. Then the peaches. After that, the butter. And? I mixed them! So here is the recipe.
 
Ingredients
 
– 1 chicken (it can be used also certain parts like chicken’s breast, drumsticks, wings)
– 750 ml of demi -sweet wine ( I used Grasa de Cotnari)
– 2-3 salvia leaves ( Salvia officinalis)
– 6 medium peaches
– 75 g of butter
I put the chicken into a temperature resistant recipient (with or without cover) with the wine and the salvia leaves. I put the recipient into the preheated oven and I left it for approximatively 60 minutes. At 10-15 minutes I took out the recipient and I poured sauce on the chicken with a spoon. I didn’t use a cover for the recipient because I like the chicken well parched. 
After the 60 minutes the recipient is taken out from the oven.
We put the butter and the peaches cut into small cubes in a pan. After that we will pour 5-6 spoon of sauce that was left by the chicken into the recipient where was roasted. The pan is put on the stove. The sauce is stirred and in few minutes the peaches begin to boil in the sauce with the butter and their own juice. You shouldn’t let the peaches until they begin to look like a jam. After they started to boil we will let until only few of them are boiled and the others are still small cubes. 
The chicken and the sauce are served warm. We had a nice surprise because the taste was really surprising and we liked it. We served this dish with the same wine that was used for cooking, Grasa de Cotnari, from 2007, a very good year for Romanian wines.

Sos de visine cu piept de pui la gratar

In ultima perioada m-am tot gandit la copilaria mea si vacantele de vara petrecute la bunicii mei din Ocna Mures-Alba.
Desi bunicii mei din partea tatalui nu erau cei mai buni din cati exista si nici nu ma iubeau ca pe ochii din cap cum ii iubeau pe verisorii mei, uneori imi aduc aminte cu placere despre anumite aspecte ale existentei mele din acele vremuri.
Nu pot sa uit de mancarea deosebita pe care o facea bunica mea, de cununita de sanziene pe care o aruncam pe casa si de cele mai multe ori cadea prima, ceea ce insemna ca voi muri anul viitor, de socata cu petale de trandafiri sau de caisele parfumate din gradina pe care nu aveam voie sa le ating pentru ca verii mei erau pasionati de gemul facut din ele si erau pastrate pentru ei…Si totusi a fost copilaria mea, cu bune, cu rele.
Mergand printre muntii de visine din piata mi-am adus minte brusc de un sos pe care il facea bunica mea si pe care il uram. Un sos de visine pe care il servea cu pui sau curca. Habar nu am cum se prepara pentru ca eram mult prea mica si il uram prea tare ca sa fi intrebat pe cineva. Bunica a murit de mult timp – de 14 ani – deci exclus sa o mai intreb. Asa ca m-am gandit sa-l fac eu dupa bunul meu plac.
Mama sustine sus si tare ca se face cu visine din compot, faina si zeama compotului. Hm, nu as spune…
Asa ca am facut un experiment.

Ingrediente:

– 100g unt
– 1kg visine (fara samburi)
– 2 linguri de zahar (daca va place mai dulce)
– 1 lingura de amidon alimentar

Am spalat si am curatat visinele. Intr-o craticioara am topit untul peste care am adaugat visinele. Acestea se amesteca bine cu untul topit si se lasa sa fiarba in suc propriu cam 25-30 de minute la foc potrivit, sau mai bine spus pana scade zeama de pe ele. Zaharul se adauga in timpul fierberii.
Dupa ce zeama a scazut se adauga amidonul alimentar inmuiat cu o lingura de apa intr-un castronas (pentru a nu face cocoloase) si se amesteca pentru omogenizare. Cand sosul s-a ingrosat se trage de pe foc. Ar trebui sa arate cam asa:

Apoi se spala si se taie cum doriti pieptul de pui (sau pulpele) si se pun pe gratar. Este de preferat sa folositi foarte putine condimente sau dintre cele care se potrivesc cu sosurile dulci-acrisoare.
Daca nu va place pe gratar incercati sosul cu pui fiert. Carnea prajita in ulei si acest sos nu au gust bun impreuna si sunt si foarte grele pentru stomac.

Noi am servit puiul si sosul caldute. Ca si bautura as recomanda un vin alb, aromat, de preferinta Jidvei sau Cotnari. Ideal ar fi demidulce sau dulce.

Poate am sa mai incerc si alta data sosul acesta. A fost bun si ne-a placut. Oare de ce am trait atata timp cu impresia ca il urasc? Judecand lucrurile acum ca un adult, cred ca avea mare legatura cu bucatareasa care ma dezamagise. Ciudate ganduri are un copil! Nici nu m-as fi gandit ca am putut fi atat de subiectiva…