Chutney de piersici si ananas/Peaches and pineapple chutney

Dupa multa vreme de lipsa motivata de pe blog iata ca apar si eu la fix pentru a scrie ultima reteta a lunii.

Aceasta reteta a fost pregatita pentru provocarea lunii septembrie de pe blogul All day cooking si a carei vedeta este piersica:
http://www.alldaycooking.com/2012/09/provocarea-dulce-romanie-august-2012.html

Nu stiu daca ma mai incadrez in timp dar trebuie sa va arat ce bunatate a iesit! 🙂
After a long time of motivated of absence on my blog here I am just in time to write the last recipe of the month. This recipe was prepared for the challenge of September from All day cooking blog – http://www.alldaycooking.com/2012/09/provocarea-dulce-romanie-august-2012.html
I do not know if I’m in time but I have to show you what delicious recipe came out! 🙂

Am sa va dau reteta pentru chutney. Orezul a fost facut simplu, alaturi de cotlet de porc la gratar. Puteti consuma chutney imediat sau sa-l puneti in borcane si sa-l sterilizati. Va fi la fel de bun dupa mai mult timp in camara.
Ingrediente:
-6 piersici
-1 ananas copt
-2 cepe rosii
-3 linguri de zahar brun
-1 lingura de otet de mere
-2 cepe verzi
-1 lingurita de curry
I’ll give you the recipe for chutney. Rice was cooked simply and put near grilled pork chops. You can eat chutney immediately or put it in jars and sterilize it. It will be as good as now after a long time in the pantry.
Ingredients:
-6 peaches
-1 ripe pineapple
-2 red onions
-3 tablespoons brown sugar
-1 tablespoon of apple cider vinegar
-2 green onions
-1 teaspoon of curry

Sa va explic…Reteta este atat de simpla incat numai din imagini va puteti da seama ca o lenesa ca mine nu s-a spetit facand-o! :)) Ei, ma stiti ca nu-s genul de om care sa stea prea mult din pretiosul timp liber facand treburi casnice.
Piersicile se taie in cubulete si nu se curata de coaja, respectiv puf (pentru ca ale mele nu au prea avut). Ananasul se curata si se taie, indepartand cotorul care este absolut oribil. Ceapa rosie si cea verde se taie si ele marunt. Se pun toate intr-un vas care se pune la fiert. Vor fierbe in sucul lor, mai ales ca piersicile si ananasul lasa destul de mult daca sunt bine coapte. Dupa vreo 10 minute se adauga zaharul. Amestecati des pentru a nu se prinde de fundul vasului. Cand este fiert chutney nu trebuie sa fie ca un gem ci asa ca-n reclamele de la Uncle Ben’s (am ramas marcata de cand eram mica de ele! ). Sa nu uit-cu 5 minute inainte de a lua vasul de pe foc adaugati curry si amestecati bine. Puneti decat o lingurita de curry pentru ca altfel va fi mult prea picant – condimentele mele sunt aduse din India de sora mea care m-a avertizat prieteneste sa nu gresesc masura ;)!
Let me explain … The recipe is so simple that only from the pictures you can tell that a lazy person as me will not make many efforts to cook it! :)) Well, I know that I’m not the kind of girl that spends too much of her precious free time doing housework.
Peaches will be cut into cubes and they will not be peeled, or getting rid of fuzz (because mine did not have much). Pineapple will be also peeled and cut, removing the stub which is absolutely horrible. Red and green onions are cut into small pieces. Place all in a vessel and put it to boil. Everything will boil in their juices, especially because peaches and pineapples leave a lot of juice if they are ripe. After about 10 minutes add the sugar. Stir often so that it will not stick to the bottom. When cooked chutney should not be like a jam but so as the sauce from Uncle Ben’s commercials  (I was marked by them when I was little!). Do not forget – 5 minutes before taking the pot aside add the curry and mix well. Put a teaspoon of curry otherwise it will be too spicy – my spices are brought from India by my sister who warned me not to mix up the measures ;)!

Chutney poate fi consumat imediat sau poate fi pus in borcane si sterilizat timp de 30 minute in cuptor. Astfel veti avea un bun inlocuitor pentru sosurile din supermarket pe care poate le folositi cand sunteti in graba.
Chutney can be served immediately or can be put in jars and sterilized for 30 minutes in the oven. This will be a good substitute for sauces in the supermarkets and you can use them when you’re in a hurry. 

Bon appétit!

Murătură iute / Spicy pickles

V-am povestit zilele saptamana trecuta pe Facebook ca am gasit cateva retete din vara pe care am tot uitat sa le pun sau pur si simplu le-am amanat si le-a trecut sezonul. Daca mai pun la socoteala si retetele pe care le-am publicat pe Gustos atunci chiar am de recuperat.
Prima dintre aceste retete este cea de muratura iute – o varianta fara telina. Iata ce am folosit eu:
-1 kg kg de ceapa
– 1 kg de ardei iuti
– 1 kg morcovi
– 6-7 gogosari
– 3 L de apa
– 1/2 L de otet
– 3 linguri de zahar
– sare, piper, foi de dafin
I told you last week on Facebook that I found some recipes made last summer that I  forgot to put on my blog or I simply delayed them too much and the season just passed. If I count the recipes that I  published on Gustos.ro  then I really have to recover much.
The first of these recipes is the hot pickle – a version without celery. Here’s what I’ve used:
-1 kg of onions
– 1 kg of chilli pepper
– 1 kg carrots
– 6-7 red bell peppers
– 3 l of water
– 1 l of vinegar
– 3 tablespoons of sugar
– salt, pepper, bay leaves


Am avut niste ardei iuti de la prietena mea Simona, care anul trecut a avut o gradina absolut fabuloasa. Numai in reclamele de la TV am mai vazut asemenea legume si fructe cum am vazut in gradina ei! Si unde mai pui ca au fost crescute fara ingrasaminte, crescute cu mult drag.
M-am tot gandit cum sa pregatesc ardeii mai ales ca fiind rosii era absolut clar ca sunt extrem de iuti. Si mi-am adus aminte de o reteta de-a mamei pe care am modificat-o putin. Mi s-a parut ca merge mult mai bine aceasta muratura fara telina sau cel putin asa imi place mie mai mult.
I had some hot peppers from my friend Simona. She had last year an absolutely fabulous garden. Only in the TV ads I’ve seen such fruits and vegetables  like in her garden! And I should mention that they were grown without any fertilizer, raised with much love.
I’ve been thinking how to prepare red peppers especially because it was absolutely clear that they were extremely hot. And I remembered one of my mother’s recipes that was a little bit modified. I found that this pickle is much tasty without celery or it’s just me who likes it that way.

Nu am fost eu prea curajoasa incat sa tai ardeiul iute cu un cutit. Am preferat sa-l tai cu …o foarfeca! Si am taiat, si am taiat 🙂
Bineinteles ca trebuie sa-i si spalati; uitasem sa va spun…
I wasn’t brave enough to use a knife to cut the chili peppers. I preferred to cut them…with scissors!  An I cut, and I cut 🙂
Of course you’ll have to wash them first; I forgot to mention that…

Apoi curatam ceapa si gogosarii si le taiem in bucatele de marime potrivita.
Urmeaza morcovii pe care-i curatam, ii spalam si ii razuim pe razatoarea mare.
Then clean the onion and red bell peppers and cut them into  medium pieces.
We will peel and wash the carrots. After that we will grate them.

Amestecam bine legumele intr-un vas mare. Sub nici o forma cu mana. Nu ai o senzatie prea placuta dupa aceea 🙂
Apoi punem apa la fiert impreuna cu sarea si condimentele. Cand incepe sa fiarba adaugam zaharul si otetul  si mai lasam sa fiarba 3-4 minute. Apoi turnati continutul oalei peste legume si acoperiti vasul. Cand amestecul s-a racit il vom pune in borcane. Se depoziteaza intr-un loc rece si intunecos.
We’ll mix well the vegetables in a big dish. Under no circumstances with your hands. You won’t have a nice sensation after that 🙂
Then put water to boil with salt and condiments. When water starts to boil add sugar and vinegar and let it boil for 3-4 minutes. Then pour the  hot content over the vegetables and cover the dish. When the mixture is cooled we will put the spicy pickles in jars. Store them in a cool and dark place.
Folositi aceasta muratura iute pentru ciorbe sau orice alt fel de mancare 🙂
Pofta buna!
Use this hot and spicy pickle for soups or any other type of food 🙂
Bon appétit! 

Sos picant cu mere si gogosari/Spicy sauce with apples and peppers

Nu stiu daca mai gasiti prin piete gogosari dar eu am sa va spun oricum reteta de sos picant! Este de mult timp in plan sa va povestesc despre ea. Nu stiu daca ati observat ca in ultima vreme abia mai am timp sa trec sa raspund la comentarii. Va trece si asta. Incepand cu 18 noiembrie.
Cu aceasta reteta am sa particip si la Provocarea lunii-Dulcea Romanie a carei gazda este de data aceasta Xandrinne.
Deci scrieti asa:
– 2 kg de gogosari
– 2 kg de mere
– 2 ardei iuti
– 1 lingurita de sare
I don’t know if you’ll find peppers in the markets but I’ll tell you this hot sauce recipe! I planned for a long time to tell you about it. I do not know if you noticed that lately I barely have time  to respond to your comments. But it will pass. From 18 November.
With this recipe I also participate at this month’s challenge – Sweet Romania; this time the host is Xandrinne.
You should write this:
– 2 kg of peppers
– 2 kg of apples
– 2 chili peppers 
– 1 teaspoon salt


Am spalat si am curatat gogosarii dupa care i-am tocat marunt cu robotul.
I washed and cleaned the peppers and then I chopped them with the kitchen robot.

Pasta obtinuta am pus-o intr-un vas mare.
The obtained paste was put in a large recipient.

Desi am avut si mere rosii ele nu apar in fotografii. Am vrut sa am totul verzuliu aici! 🙂
Merele au fost spalate si curatate de coaja si cotor. Ardeii iuti au fost si ei spalati si curatati de cotor si seminte.
Although I had also red apples they do not appear in photos. I wanted to have everything green here! 🙂
Apples were washed, peeled and the stub was removed. Peppers were also washed and cleaned of their stubs and seeds.

 Si acestea au fost tocate marunt cu robotul. Cel mai bun prieten al meu din aceasta toamna! 🙂

And they were chopped finely with the robot. My best friend of this fall! 🙂

Toate ingredientele au fost puse in vasul cel mare. Il punem la foc si fierbem sosul timp de 1.5-2 ore adica mai bine spus pana scade. Amestecati din cand in cand in vas ca sa nu se prinda sosul de fundul acestuia.
Dupa ce s-a fiert sosul se va pune in borcanase curate si uscate. Apoi se pun intr-o tava pe fundul careia am asezat hartie si adaugam apa. Tava se va baga in cuptor. Borcanele cu sos se vor steriliza timp de 50-60 de minute la o temperatura medie.
All the ingredients were put into the big recipient. I put it on the stove and I boiled the sauce  for 1.5-2 hours or better said until it begun to drain. Stir from time to time in bowl just to be sure that the sauce doesn’t stick to the recipient.
After the sauce was boiled we will put it in dry and clean jars. Then put them in a tray in which we put some paper and we add some water. We will put the tray in the oven and we will sterilize the jars with sauce for 50-60 minutes at medium temperature.

Borcanasele cu sos se vor lasa sa se raceasca in cuptor pana a doua zi. Apoi se pun in camara sau intr-un loc suficient de rece si unde stiti ca aveti temperatura constanta.
The jars with sauce will be left to cool off in the oven until the next day. Then put in the pantry or in a place cold enough where you know that you’ll have constant temperature.

Zacusca cu vinete si ciuperci / Zacusca (vegetables stew) with eggplants and mushrooms

Acum cateva saptamani am vazut pe blogul Mayei o reteta interesanta de zacusca. Trebuia neaparat sa o incerc. Am modificat putin reteta astfel incat sa respecte doua reguli: sa nu contina mult ulei si sa nu fie foarte sarata. OK, am mai facut niste modificari insa nu semnificative.

Iata ce am folosit:
          200 ml ulei
          500 g ceapa (rosie sau galbena)
          1 kg ardei kapia
          2 kg gogosari
          1.5 kg rosii
          1 kg vinete (coapte si curatate)
          1 kg ciuperci
          piper
          foi de dafin
          cimbru uscat
          2 catei de usturoi
          2 linguri de sare
       In afara vinetelor toate legumele se cantaresc crude si curatate.
A few weeks ago I saw an interesting  recipe of vegetable stew (zacusca) on Maya’s blog . I had to try it. I modified the recipe slightly to meet the two most important rules:  not to contain much oil and not to be too salty.OK, I’ve made some other changes but not significant.

Here’s what I used:

200 ml oil
500 g onions (red or yellow)
1 kg Kapia sweet pepper 
2 kg peppers
1.5 kg tomatoes
1 kg eggplant (baked and peeled)
1 kg mushrooms
pepper
bay leaves
dried savory
2 garlic cloves 
2 tablespoons of salt
Besides eggplants, all vegetables will be weighted raw and peeled.

        Spalam si curatam toate legumele. Unele din ele vor fi tocate cu  robotul de bucatarie iar altele vor fi coapte. Vom incepe cu ceapa, apoi 1 kg de gogosari si rosiile – acestea se toaca pe rand cu robotul de bucatarie. 
     Wash and clean all  the vegetables. Some of them will be minced in food processor and others will be cooked on grill.  We will start with the onion, then 1 kg of peppers and tomatoes – chop them in the food processor.
       Dupa ce am tocat ceapa, aceasta se pune in vasul in care facem zacusca impreuna cu uleiul. Se caleste pana cand devine translucida; la mine nu a durat decat 10 minute pentru ca imi place sa fie decat inabusita.
      Apoi am adaugat pe rand gogosarii si rosiile tocate. Se amesteca bine si se lasa sa fiarba la foc mic.
A   After chopping onions, it will be put int the dish in which we will cook the stew together with the oil and is placed on the stove. Fry until it becomes translucent; it took only 10 minutes because I like to be just a little bit tempered.
      Then I added the chopped tomatoes and after that the peppers. Mix well and let them boil at low heat.   
Intre timp am copt ardeii kapia si 1 kg de gogosari. Vinetele le aveam coapte deja; aici am trisat un pic 🙂
      Meanwhile I cooked the sweet peppers and 1 kg of peppers. I had already baked the eggplant, I cheated a bit here 🙂
      
      Am curatat toate legumele coapte de pielite si le-am tocat cu robotul de bucatarie. Acum ca toate legumele erau pregatite pentru a fi puse in vas, a mai ramas sa curat ciupercile.
     I cleaned all vegetables of their baked peels  and I chopped them with the food processor. Now all the vegetables were ready to be put into the recipient, it only left to clean and peel the mushrooms.
      
       Am folosit atat palarioarele cat si piciorusele ciupercilor. Eu le-am tocat cu robotul pentru prima portie; pentru a doua am preferat sa le tai in bucatele mai mari. Depinde numai de cum va place.
      Am pus legumele coapte si ciupercile in vasul in care preparam zacusca si le-am lasat sa fiarba impreuna cu celelalte ingrediente.
     I used the whole mushroom. I’ve chopped them with  the food processor for the first portion, but for the second I cut them into medium pieces . Depends only on how you like them to be.
      I put the cooked vegetables and mushrooms in the dish in which I prepared the vegetable stew and let them simmer together with the other ingredients.
      Cu o jumatate de ora inainte de a lua vasul de pe foc se adauga foile de dafin, piperul, cimbrul, sarea si cateii de usturoi pisati.
      A durat cam 1.5 – 2 ore pana cand zacusca a scazut suficient.
     With half an hour before taking the vessel out of the stove add the bay leaves, pepper, dried thyme, salt and ground cloves.
      It took about 1.5 – 2 hours until the vegetable stew was low enough.

        Vasul se ia de pe foc. Zacusca se pune in borcane curate si uscate. Odata umplute si infiletate, borcanele se vor pune intr-un vas mare cu apa pe fundul caruia am pus hartie. Acesta se baga in cuptorul preincalzit. Se lasa la sterilizat timp de o ora, incepand cu momentul in care apa a inceput sa fiarba. Apoi lasati-le sa se raceasca treptat pana a doua zi, de preferat in cuptor.
      The recipient will be taken aside. Zacusca will be put in clean and dried jars.Then they will be wrapped in paper and placed in a large pot. The pot will be put in the preheated oven. The jars with sauce will be sterilized for 1 hour, measured after the water began to boil.

Then leave them to cool gradually until the next day, preferably in the oven.

       Daca veti folosi ciuperci de padure sau un alt tip decat Champignon, zacusca va fi cu mult mai aromata. Dar cum nu am gasit altceva, eu am sa ma multumesc si cu zacusca pe care am facut-o anul acesta.
       If you use forest mushrooms or other types than Champignon, zacusca will be more aromatic. But as I didn’t found something else, I think I’ll have to remain with the zacusca cooked this year.
       Bon appétit!

Castraveciori la borcan – reteta bunicii mele/Pickled cucumbers – my grandma’s recipe

De cativa ani bunicii mei s-au apucat serios de treaba si pun muraturi pentru toata familia. A nu se intelege ca noi, restul, nu punem. Au o mica gradina si pe masura ce se fac legumele tot pun conserve.
Sotul meu este innebunit dupa castraveciorii murati ai bunicii. Si ca sa fiu sigura ca o sa tin reteta in familie (desi nu stiu de unde o are bunica) m-am gandit sa fac teste. Cum de prima testare au trecut, cred ca e cazul sa va povestesc si voua cum se fac.

Si ca sa va fie mai usor, am sa va dau “reteta” pentru un borcan de 800 ml:
– castraveciori (cati or intra acolo)
– 1 lingurita de sare pentru muraturi
– 2 lingurite de zahar
– 50 ml de otet de vin alb
– boabe de piper
– boabe de mustar
– foi de dafin
– marar uscat
For several years my grandparents have seriously started  to make pickles for the whole family. Do not understand that the rest of us don’t. They have a small garden and as the vegetables appear they start to can them.
My husband is crazy about my grandma’s pickled  cucumbers. And to be sure that I will keep this family recipe (although I do not know which is the provenience) I thought I should test it. How the first test passed, I think I should tell you how they can be prepared.
And it will be easier for you if I’ll give you the “recipe” for a jar of 800 ml:
– baby cucumbers (as many as you can put in the jar)
– 1 teaspoon of salt for pickles
– 2 teaspoons of sugar
– 50 ml of white wine vinegar
– pepper grains
– mustard grains
– bay leaves
– dried dill

Spalam bine castravetii si le taiem coditele daca e cazul.
We will wash the cucumbers very well and we will cut the stalks if it’s necessary.

Ne alegem borcanele (eu nu am avut de 800 ml dar am calculat cu grija proportiile), le spalam si punem piperul, mustarul, foile de dafin si mararul. Apoi incepem sa aranjam castraveciorii.
We choose the jars (I didn’t had 800 ml jars but I carefully calculated the proportions), we’ll wash them and put the pepper, the mustard,the bay leaves and dill. Then we’ll begin to arrange the cucumbers.

Am pus si cateva felii de morcovi, pentru decor. Bunica nu pune dar eu am considerat ca arata bine si nu se schimba deloc gustul.
I put some sliced ​​carrots for decoration. Grandma doesn’t but I think that they look good and the taste doesn’t change at all.

Dupa ce am terminat de aranjat castravetii si feliile de morcov am pus sarea, otetul si am completat cu apa rece.
After we finished arranging the slices of carrot and the cucumbers, I put salt, vinegar and I filled the rest of the jar with cold water.

Dupa indicatiile pretioase ale bunicii, am invelit borcanele intr-o hartie “numa buna” din teza de doctorat a sotului (varianta initiala de lucru) si le-am pus intr-o cratita mare de inox.
Am pus apa (cratita nu era chiar plina) si am pus borcanele sa se sterilizeze timp de 10-15 minute cu ochii pe ceas (dupa ce apa a inceput sa fiarba).
Borcanele se lasa sa se raceasca pana a doua zi dupa care se pun in camara, la depozitare.
Cred ca au sa va placa tare mult castraveciorii bunicii!
After the grandmother’s precious instructions, I wrapped the jars in a paper “only good” from my husband’s doctoral thesis (initial working version) and put them in a large saucepan of stainless steel.
I put water (pot was not full) and I put it on the stove to sterilize the jars for 10-15 minutes, watching the clock (after water began to boil).
Leave the jars to cool until the next day and after they will be put in a cool place, for storage.
I think you’ll like my grandma’s pickles very much!
 

Gem de capsuni si rubarba / Strawberries and rhubarb jam

Pe ultima suta de metri m-am gandit sa fac si eu gem de capsuni. Si cum am gasit si rubarba la un super pret, am zis sa le combin pentru ca le sta bine impreuna.
Capsunile au fost extraordinare. Mi le-a cumparat o prietena de undeva de la tara. Desi erau micute, au fost aromate si foarte dulci. Aveau gustul mai mult de fragute. Asa ca gemul a iesit de vis!
Ingrediente:
– 3 kg capsuni
– 1.2 kg rubarba
– 1.2 kg zahar
In the last minute I thought it was a good idea to do some strawberry jam. And as I found the rhubarb at a super price, I said to myself that it would be nice to combine them because they look so good together.
Strawberries have been extraordinary. A friend of mine bought them from somewhere in the countryside. Although they were small, were very sweet and flavorful. They tasted more like the woodland strawberries. So the jam is like a wonderful dream!

 Ingredients:
3 kg strawberries
1.2 kg rhubarb
1.2 kg of sugar

Am curatat capsunile de codite si le-am spalat cu multa apa. Apoi am curatat si rubarba si am taiat-o in bucatele potrivite.
Capsunile le-am pus intr-un bol mare si am adaugat 1 kg de zahar. Intr-un alt castron am pus rubarba pe care am acoperit-o cu 200 g de zahar. Le-am lasat asa cu zaharul pe ele cam o ora.
I chose the strawberries I washed them with plenty of water. Then I peeled the rhubarb and I cut it into medium pieces.
I put strawberries in a large bowl and I added 1 kg of sugar. In another bowl I put the rhubarb and I covered it with 200 grams of sugar. I left them with sugar on them for about an hour.


Dupa ce capsunile si rubarba au format impreuna cu zaharul sirop, le punem impreuna intr-un vas in care vom fierbe gemul.  
After the strawberries and rhubarb formed syrup with the sugar, put them together in a dish that in which we’ll boil the jam.

Vasul se pune la foc mic. Dupa un timp gemul va incepe sa fiarba si sa formeze spuma. Aceasta spuma se scoate cu ajutorul unei spumiere sau a unei linguri intr-un castronas. 
Intre timp pregatim borcanele. Le spalam si le lasam la uscat. Gemul se pune numai in borcane curate si uscate.   
Place the dish on the stove and boil at low heat. After a while the jam starts to boil and to form foam. This foam will be taken out with a spoon in a bowl.
Meanwhile, prepare the jars. Wash them and let them dry. Jam will be put only in clean and dry jars.
 

Cam dupa o ora si jumatate, gemul meu a scazut suficient de mult si s-a fiert. Asa ca am stins focul si l-am lasat un pic sa se racoreasca.  
After an hour and a half, my jam was low enough and it was boiled. So I stopped the fire and I left the jam to  cool off. 

  Am pus gemul in borcane dupa care le-am sterilizat in cuptor timp de 20 de minute, la foc mic.  
I put the jam in jars and after they were sterilized in the oven for 20 minutes at low heat. 

Gemul este minunat. E parfumat, dulce-acrisor, numai bun de intins pe o felie de paine prajita dimineata. 
Jam is awesome. It is flavored, sweet and sour, just perfect to put on a slice of toast in the morning.

Conopida si gogosari in otet / Canned cauliflower and bell peppers

Iata ca am ajuns si la ultima reteta de muraturi de anul acesta. Cu aceasta o sa inchei pentru moment saga – saga conservelor pentru iarna :)).
Desi estimam ca nu vor iesi prea multe muraturi se pare ca mi-am depasit planul.
Iata ce am folosit:
– 2 conopide mari (cam 4 kg in total)
– 2 kg gogosari
– hrean
– foi de dafin
– piper mozaic
– boabe de mustar
– 60 g zahar
– 80 g sare
– 1 l otet din vin
– apa
So here we are at the last recipe for caning  (for this year at least). With this recipe I will finish this Saga – the caning Saga :)).
Although I estimated that we will not have too many pickles, it seems that in fact I really miscalculated something, somewhere. 
So here is what I used:
– 2 big cauliflowers (about 4 kg together)
– 2 kg red bell peppers
– horseradish
– mix of pepper
– bay leaves
– mustard seeds
– 60 g sugar
– 80 g sare
– 1 l vinegar
– water

Spalam bine legumele, le curatam si le taiem.
We wash the vegetables very well , we cut them and we take out their seeds (only for bell peppers :)) )

Punem piperul si boabele de mustar in borcan.
We put the mix of pepper and the mustard seeds in jars.

Taiem conopida si gogosarii cat de mari dorim. Eu am preferat o marime intermediara.
Se asaza frumos in borcane impreuna cu hreanul si frunzele de dafin.
Intr-o oala se pun zaharul, sarea, otetul si apa (eu am folosit 3 l) si se fierb pana dau intr-un clocot. Se stinge focul si lasam compozitia sa se raceasca putin. Apoi se adauga calduta in borcane pana cand acestea se vor umple. Se pun capacele si se lasa sa se racoreasca dupa care se vor depozita in camara sau undeva unde avem temperatura constanta si nu prea mare.
We cut the cauliflower and bell peppers as big as we wish. I preferred a medium size. We arrange them nice together with the horseradish and bay leaves.
Into a pot we are putting the salt, the sugar, vinegar and water (I used 3 l) and we put it on the stove until the composition starts to boil. We take the pot aside and  we let the composition to cool off. We put it warm in the jars until we fill them. After that, the lids are being put on the jars. We leave the jars to cool down and after that we will deposit them somewhere where we have a constant temperature, but not a high one.

Hmm, deja visez la niste bunatati cu muraturi! 🙂
Hmm, I’m already dreaming about some good meals with pickles! 🙂

Sos picant de ardei la borcan / Hot & spicy canned pepper sauce

 Azi continuam lista conservelor facute intr-un elan creator, atunci cand toata lumea a terminat deja aceasta activitate. 🙂
Cum harnicia subita nu mi-a dat pace m-am apucat si am facut si un sos picant de ardei.
Ce am folosit? Iata mai jos!

Ingrediente:
– 3 kg gogosari
– 3 ardei iuti
– 1 kg ardei gras
– 200 ml ulei
– cimbru
– maghiran
– 50 g sare

Today we’ll continue the list with the canings that I made this autumn, in a creative hurry, when everybody has already finished those activities.
As suddenly I became very active, I was anxious to try a hot&spicy pepper sauce.
What did I used? In the following lines!
 
Ingredients:
 
– 3 kg red peppers
– 3 red chili peppers
– 1 kg green bell peppers
– 200 ml sunflower oil
– savory
– marjoram

– 50 g salt

 Pentru inceput se spala 2 kg din cele 3 de gogosari si se pun la copt in cuptor. Dupa ce se scot si se racesc se curata de pielita. Pulpa se va separa de seminte si cotor. Dupa terminarea acestei operatiuni, pulpa se va marunti cu un blender pana cand obtinem o pasta.

First of all we’ll wash 2 kg out of 3 of red peppers and we put them to parch into the oven. After they will be taken out and and cooled off, they will be peeled off. The pulp will be separated from the seeds and stump. After the finishing of this operation, the pulp will be minced with a blender until we’ll obtain a paste. 

Intr-un vas se pun uleiul si ardeii iuti taiati. Se calesc 3-4 minute.
In a recipient we will put the oil and the red chili peppers (cut in small pieces). They will be tempered for 3-4 minutes.

Se adauga apoi ardeiul gras taiat cubulete si se caleste impreuna cu uleiul si ardeii iuti.
After that we will add the bell peppers cut in small pieces. They will be tempered with the red chili peppers and oil.

Dupa ce ardeii grasi s-au inmuiat, se adauga 1 kg de gogosari taiati bucatele si se calesc si acestia.
After the bell peppers became moist, we will add 1 kg of red peppers cut in small pieces and we will temper those ones with the others.  

Se adauga sarea si condimentele si se amesteca in continuu. Se adauga si pasta de gogosari copti si se amesteca.

We’ll add the salt and condiments and we’ll mix continuously. We will put also the red pepper paste and we mix.
 Cand sosul va avea acest aspect (adica dupa 30 de minute de fierbere) vasul se trage de pe foc si se lasa la racorit. Apoi sosul se pune in borcane; acestea se pun intr-o tava cu apa ce va fi introdusa in cuptorul preincalzit. Vom steriliza borcanele timp de 10-15 minute. Se vor baga apoi intr-un loc unde se mentine temperatura ridicata cat mai mult posibil. A doua zi se vor pune la locul lor, in camara.

When the sauce will have this aspect (after 30 minutes of boiling) the recipient will be taken off the stove and let to cool off. The sauce will be put in jars. The jars will be put into a tray with water which will be also put into the preheated oven. Jars will be sterilized for 10-15 minutes. After that they will have to preserve their high temperature as much as it’s possible. So, they will be put in a place and covered very well until the next day. Finally, we will deposit the jars in a cool place.

Asa ca am facut din nou treaba buna ! 🙂
So I made a good job again! 🙂

Ardei umpluti cu varza la borcan / Canned cabbage stuffed bell peppers

Pentru ca inca mai avem timp sa punem conserve am sa postez zilele acestea cateva retete de sezon.
Si cum toata lumea cumpara muraturi din supermarket eu, mai cu mot cum sunt, m-am uitat, am analizat si mi-am zis in barba : “Eu le fac mai bune!”. Asa am decis eu si trebuie sa-mi sustin afirmatia.
Am mers la piata am cumparat tot ceea ce imi trebuia si m-am pus pe treaba.
Notati si voi ingredientele:
– 2 kg ardei gras
– 1.5 – 2 kg varza
– 3-4 linguri de zahar
– condimente pentru muraturi (coriandru, piper mozaic, ienibahar, boabe de mustar si frunze de dafin)
– 5-6 ardei iuti
– 400 ml otet din vin
– 150 g sare pentru muraturi
– 2 l de apa

Because we still have time to do some caning I will post these days some season recipes. 
Everyone is buying pickles from supermarkets, but I, being a special kind of person, I watched, I analyzed and I said to myself: “I make better pickles!”. That’s what I decided and I have to sustain my affirmation. 
I went to the market and I bought all that I needed and I put myself to work.
You should write down the ingredients:
– 2 kg bell peppers
– 1.5 – 2 kg cabbage
– 3-4 tablespoons of sugar
– condiments for pickles (coriander, mix of pepper, allspice, mustard beans, bay leaves)
– 5-6 chili peppers
– 400 ml of vinegar
– 150 g salt (in Romania we have salt for pickles)

– 2 l water

Ardeii se spala si se curata.
We wash the bell peppers and we take the seeds out of them.

Se taie varza marunt si se freaca cu sare (50 g) si zahar (20g). Apoi se umplu ardeii si se asaza in borcane. Pe fundul borcanului se vor pune condimentele. Tot acum se pun si ardeii iuti.

We cut the cabbage finely and we mix it with salt (50 g) and sugar (20 g). We stuff the peppers and we arrange them in the jar not before putting the condiments in it. Now you can put the chili peppers.  

Se pregateste saramura din otet, restul de sare (100 g), zahar (30 g), piper si apa. Se pun toate acestea intr-o cratita si se incalzesc aproape pana dau in clocot. Cu ajutorul unui polonic turnam foarte incet in borcane pentru ca acesta sa nu crape din cauza compozitiei fierbinti.
Se pun capacele si se lasa pana cand saramura se raceste si apoi se depoziteaza in camara.

We prepare the composition that will be put in jars. We will put the vinegar, the rest of salt (100 g), sugar (30 g), pepper and water into a pan and we will put it on the stove. When is getting closer to the boiling point we take the pan off the stove. This composition will be put in the jars very slowly with a ladle. The jars can easily break because of the hot composition.
We put the lids and we let the composition to cool off and after we will deposit the jars.
Nu-i asa ca nu-i greu? 🙂
Is not so hard isn’t it? 🙂

Salata de vinete cu gogosari si ierburi aromatice la borcan/ Eggplants, bell peppers and aromatic herbs canned salad

Spre sfarsitul sezonului mi-a venit si mie ideea sa fac niste conserve. Desi la inceputul sezonului nu eram prea decisa sa fac, iata ca in final am reusit sa pun cateva borcanele cu salata.
Am sa va dau niste cantitati orientative :
– 3 kg vinete
– 1 kg gogosari
– 1/2 kg ceapa
– 250 ml ulei
– 3-4 linguri de sare pentru muraturi
– ierburi aromatice (eu am folosit ierburi de Provence)

Now, when the season for canning is almost over I wanted to to some salads and other stuff. At the beginning of the season I wasn’t so determined to do some canning but now I managed to make some jars with salad.
I will give you some quantities for orientation: 
 
– 3 kg eggplants
– 1 kg bell peppers
– 1/2 kg onions
– 250 ml oil
– 3-4 tablespoons of salt 

– aromatic herbs (I used some Provence herbs)

Gogosarii se spala si se curata de seminte.
Bell peppers are washed and the seeds are taken out.

Ceapa se curata, se spala si se taie. Se pune impreuna cu uleiul intr-un vas mare si se calesc pentru cateva minute.
The onions are being peeled off, washed and cut. After that is being put with the oil into a big recipient and tempered for few minutes.

Gogosarii se taie feliute.
Bell peppers are being cut in small slices.

Vinetele se coc in cuptor dupa care se curata si se toaca.
Eggplants will be baked in the oven, peeled off and finally, mashed.  

Gogosarii se vor cali impreuna cu ceapa.
Bell peppers will be tempered with the onion.

Cand compozitia va arata asa se vor adauga vinetele si ierburile de Provence dar si sarea. Fierbeti aceasta compozitie timp de 25-30 de minute.
When the composition looks like the one in this picture, add the eggplants, the Provence herbs and the salt.Boil them together for25-30 minutes.

Cand salata e gata va avea aspectul celei din fotografia de mai sus. Se pune calduta in borcane. Apoi se vor steriliza timp de 20 de minute in cuptor intr-o tava cu apa de cca 3-4 cm. Atentie! Sub borcane se va pune hartie sau un prosop de bucatarie din bumbac. Se vor scoate si se vor inveli pentru a pastra temperatura cat mai mult timp.
When the salad is ready it will have the aspect of the one in the photo. We will put the warm salad  in the jars. After that, the jars will be put in the oven and sterilized for 20 minutes. Jars will be put into a pan with 3-4 cm of water. Under the jars we have to put paper or a cotton napkin. When the jars are taken out of the oven they will be put somewhere where they can be covered to maintain the temperature as long as they can. 

Am facut treaba buna! Salata are un gust minunat ce imi aduce aminte de zilele de vara…
I did a good job! My salad has a great flavor that makes me remember the hot summer days…