Cannelés cu scortisoara/Cannelés with cinnamon

Cannelés de Bordeaux se afla printre preferatele mele si ale unei bune prietene, motiv pentru care le-am refacut cu drag. De data aceasta cu scortisoara. Mi s-a parut o alegere buna pentru aceasta perioada. Si intr-adevar, caramelul care se formeaza dupa coacere si scortisoara se combina minunat. Mmm, trebuie neaparat incercate! Nu or fi ele aspectuoase dar am reusit sa conving destui sa treaca peste acest amanunt.
Cannelés de Bordeaux are among my favorites and also of one of my good friends, and that’s why I baked them with so much joy. This time with cinnamon. I thought it’s a good choice for this time of year. And surely the caramel which is formed after the baking and the cinnamon are wonderful combined in this dessert. Mmm, they have to be tried!They might not be beautiful but I managed to convince a lot of people to pass over this detail.


– 700 ml lapte
– baton de vanilie
– 50 g unt moale
– 200 g zahar
– 70 g faina
– 30 g scortisoara
– 1 galbenus de ou
– 3 oua mari
– unt pentru forme


– 700 ml milk
– vanilla stick 

– 50 g melted butter
– 200 g sugar
– 70 g flour

– 30 g cinnamon
– 1 egg yolk
– 3 big eggs
– butter for molds

 Intr-un bol se amesteca faina,scortisoara si ouale. Separat intr-o cratita se pun laptele, vanilia, untul si zaharul. Compozitia se amesteca si se pune la incalzit fara a se lasa la fiert. Ea trebuie sa fie calduta. Atentie – se amesteca in continuu.
Atunci cand compozitia s-a racit suficient (nu de tot) se adauga amestecul de oua cu faina si scortisoara si se amesteca bine. Odata omogenizata si racita, aceasta compozitie obtinuta va semana ca si consistenta cu acea compozitie de clatite.
Se acopera vasul si se baga in frigider. Se lasa cel putin 12 ore. Eu de obicei o las de pe o zi pe alta.
Apoi am pus cu ajutorul unui polonic in forme.
Cuptorul trebuie preincalzit la 200C-230C. Formele de silicon se pun in cuptor si se lasa cam 50-55 minute.
Cannelés  vor forma o crusta de caramel crocanta.
In a bowl we mix the eggs, cinnamon and flour.
Separately in a pot we will  put milk, vanilla, butter and sugar. The composition is mixed and put on the stove to warm without leaving it until it boils. It has to be warm. Pay attention – we have to mix continuously. 
When the composition is cold in off (not completely cold) we will add the mix of flour,cinnamon with eggs and we mix well. When the composition is homogeneous and completely cold, will look like the one made for pancakes. We will cover the pan and we’ll put it in the fridge.
We’ll leave it there for at least 12 hours. I usually leave it there until the next day.  After that I put the composition in the silicon molds with a ladle. The oven has to be preheated at 200C- 230C. Silicon molds will be put in the oven and left for 50-55 minutes. Cannelés will form a wonderful caramel crust.

Reteta originala o gasiti aici
You can find the original recipe here.

Desert grecesc/Greek dessert

Imi doream ca toamna sa mai astepte putin. In fiecare an as vrea ca vara sa se prelungeasca la nesfarsit. Poate pana la Craciun, ca e sarbatoarea mea preferata 🙂 Si uite asa incerc sa-mi alin dorul de mare, soare si caldura prin toate mijloacele posibile.
Uneori cu flori, alteori cu fotografii, cu retete de vara sau cu toate odata.
Azi vreau sa-mi amintesc de vacanta, de Grecia. Asa ca am ales o reteta simpla si tare gustoasa.
I wished that autumn waited a little. Every year I wish that summer to be prolonged indefinitely. Maybe until Christmas, because it’s my favorite holiday 🙂 And so I try to ease my longing of sea, sun and heat every way that I can. 
Sometimes with flowers, other times with photos, with summer recipes or with all of them together. 
Today I want to remember about my holiday, about Greece. So I chose a simple and delicious recipe.

Ingrediente (pentru doua portii)
– 250g iaurt grecesc
-6 lingurite de miere poliflora sau de pin
-o portocala
-2 smochine mari
-nuci uscate

Ingredients (for two servings)
-250g Greek yogurt
-6 teaspoons of poly floral or pine honey
-an orange
-2 big figs
-dried walnuts

 Am stors portocala si am folosit sucul pentru a da smochinelor o aroma deosebita.
I squeezed the orange and I used the juice to give the figs a wonderful flavor.

Am taiat coditele si partea de jos a smochinelor si le-am pus intr-un vas impreuna cu sucul de portocale. Le-am fiert cateva minute, intorcandu-le pe toate partile.
I cut the upper and the bottom sides of figs and I put them in a pot with the orange juice. I boiled them for few minutes, rolling on all sides. 

Dupa ce smochinele s-au racit, le taiem in forma de floare.
Desertul se pune in cupe incepand cu miere, cateva nuci, iaurtul, smochina, si in final din nou nuci si miere.
After the figs were cooled off, we will cut them like flowers.
The dessert is put in cups starting with honey, walnuts, yogurt, the fig, and in the end walnuts and honey again.

Acest desert este foarte simplu si de efect, aspectuos si cu putine ingrediente. Merita sa-l incercati.
Pofta buna!
This dessert is very simple and surprising, engaging and with few ingredients. It’s worth to try it.
Bon appetit!

Jeleu de struguri/Grape jelly

Nu stiu altii cum or fi dar eu trebuie sa recunosc faptul ca toamna si iarna nu sunt anotimpurile mele preferate. Cum exceptii mai exista, iata ca si eu am cateva. Toamna o iubesc numai cand vine vorba de fructele si legumele de care avem parte si iarna pentru luminile si sarbatoarea Craciunului.
Anul acesta am pus in practica o idee mai veche pentru care nu a fost niciodata timp, chef – ce sa mai, timing.
Bunicii mei au in curte cateva tipuri de struguri. Preferatii mei sunt cei de culoare roz, denumiti capsunica sau ananas. Nu as putea sa spun exact de unde aceste denumiri sau distanta ca de la cer la pamant dintre capsunica si ananas. Pun totul pe seama folclorului sau gusturilor diferite ale oamenilor.
Una peste alta, a venit vremea sa prepar un jeleu de struguri roz.
I do not know about others but I have to admit that the fall and winter seasons aren’t my favorite. How exceptions exist, behold, I have a few. I love autumn only when it comes to fruits and vegetables that we have in this time of the year and winter when it comes to lights and Christmas holidays.
This year I put into practice an old idea for which it was never the time or mood – in a word, timing.
My grandparents have in their yard several types of grapes. My favorites are the pink ones called strawberries or pineapple type. I could not say exactly where those names come or to explain the distance from heaven to earth between strawberry and pineapple. Folklore I suspect or maybe people’s different tastes.
Altogether, it was the perfect time to prepare a pink grape jelly.

-3 kg struguri
-500 g zahar
-150 ml apa
-3 kg of grapes
-500 g crystal sugar
-150 ml water

Am spalat si am curatat strugurii de codite. Am pus boabele intr-un vas si am adaugat zaharul si apa dupa care l-am pus la foc. Boabele au fiert in aproximativ o ora si jumatate, la foc mic,pana am obtinut o pasta groasa.  
I washed and cleaned the grapes of their stems. I put the grapes in a recipient and added sugar and water then put it on the stove. The grapes were cooked in about an hour and a half on low heat, until we got a thick paste.
 Am strecurat pasta printr-o strecuratoare, pasand usor cu lingura. Astfel s-au separat pielitele si semintele si s-au pastrat sucul si o parte din pulpa. Nu am folosit zahar cu pectina deoarece am considerat ca este suficienta cea din struguri.
Am obtinut cam 900 ml de jeleu pe care l-am pus in doua borcane iar o parte a ramas sa-l gustam. Borcanele le-am sterilizat intr-un vas pe fundul caruia am pus hartie timp de 20 de minute, dupa ce apa a inceput sa fiarba.
I slipped the thick paste through a strainer, passing easily with a spoon. Thus I separated husks and seeds and I preserved the juice and a part of the pulp. I didn’t used sugar with pectin because 
I thought that the pectin from grapes is in off.
I got about 900 ml of jelly that I put in two jars and some left to be tasted. I sterilized jars into a pot where we put paper on the bottom, for 20 minutes, after water began to boil.

Jeleul il puteti servi alaturi de diferite tipuri de branza, la prajituri sau pur si simplu cu unt si paine prajita.E foarte parfumat si usor astringent. 
You can serve the jelly with different types of cheeses, for cakes or just with toast and butter. It’s flavored and somewhat astringent.

Crema de ciocolata cu unt de cacao/Chocolate cream with cocoa butter

In sfarsit ma pot declara multumita ca iarna s-a terminat! Astept de mult timp primavara. Sunt entuziasmata ca in curand vor fi multe flori, iarba si copacii vor fi verzi. Abia astept sa fiu mangaiata de soarele cald al primaverii!
Azi va aduc o reteta perfecta pentru un weekend de primavara. Nu aveti nevoie de multe ingrediente si timp pentru a prepara un desert delicios pentru familie inainte de a iesi la o plimbare – crema de ciocolata cu unt de cacao.
I am finally satisfied that winter is over! I have waited spring for long now. I am excited that soon there will be many flowers, grass and trees will be green. I can not wait to be caressed by the warm sun of spring! 
Today I bring you a recipe for a spring weekend. You don’t need many ingredients and time to prepare a delicious dessert for the family before going for a walk – chocolate cream with cocoa butter.

Ingrediente (pentru doua portii):
– 3 linguri de zahar
– 7 linguri de cacao
-250 ml de lapte
– 1 lingura extract de vanilie
– 2 linguri de unt de cacao
– 1/2 lingura de miere
Intr-o craticioara se pun laptele si cele trei linguri de zahar dupa care se asaza pe foc. Se amesteca usor pana cand zaharul se topeste si laptele s-a incalzit. Se adauga pe rand cele sapte linguri de cacao, amestecand in continuu cu un tel. Compozitia va deveni omogena si in scurt timp va incepe sa fiarba. Se amesteca energic pentru a nu permite lipirea cremei. Cand aceasta s-a ingrosat se stinge focul. Apoi se adauga extractul de vanilie, cele doua linguri de unt de cacao si mierea. Se amesteca bine pentru a omogeniza si se lasa sa se racoreasca. Dupa 5-6 minute se pune crema in pahare si se decoreaza cu fructe proaspete sau chiar cirese din ciresata.
PS: Untul de cacao este sub forma solida la temperatura camerei. Eu am pus sticla in apa calda si l-am topit; asa am reusit sa pun cele doua linguri de unt in crema.
Ingredients (for two servings): 

– 3 tablespoons sugar 
– 7 tablespoons of cocoa 
-250 Ml of milk 
– 1 tablespoon vanilla extract 
– 2 tablespoons of cocoa butter 
– 1/2 tablespoon of honey
In a saucepan put milk and three tablespoons of sugar then put it on the stove. Mix gently until the sugar melts and milk is warm. Add in all the seven tablespoons of cocoa (one by one), stirring continuously with a whisk. Composition becomes homogeneous and soon begins to boil. Mix vigorously to prevent the sticking of cream. When it has thickened take the saucepan aside. Then add the vanilla extract, two tablespoons of cocoa butter and honey. Mix well to homogenize and leave it to cool off. After 5-6 minutes pour the cream into glasses and decorate with fresh fruits or cherry from alcohol. 
PS: Cocoa butter is in solid form at room temperature. I put the bottle in hot water and I melted it, so I managed to put two tablespoons of cocoa butter in the cream.
Sa aveti o primavara minunata, plina de soare si flori!
Have a wonderful spring – with a lot of sunshine and flowers!

Dulceata de kumquats cu vanilie/Kumquats confiture with vanilla

Am cumparat acum cateva saptamani o cutie de kumkuats pe care am tot mutat-o prin frigider. La inceput mi s-au parut prea verzi, apoi am fost racita, a venit Craciunul si multe alte chestii care m-au impiedicat sa pregatesc ceva cu ele.
In weekendul trecut mi-am facut vreme si am pregatit o dulceata minunata si aromata.

I bought a few weeks ago a box of kumquats which I have moved in the fridge for some time. At first I thought they were too green, then I caught a cold, Christmas came and many other things that made me not to prepare something with them.
Last weekend I took my time and I prepared a wonderful and flavored confiture.
Iata ce ingrediente am folosit:
– 250 g zahar
– 200 ml de apa
– 200 g kumquats
– 1 pastaie de vanilie
Here are the ingredients that I used:
– 250 g sugar
– 200 ml of water
– 200 g kumquats
– 1 vanilla pod
Am pus fructele in apa calda de mai multe ori, de fiecare data lasandu-le cam 10-15 minute. Astfel m-am asigurat ca nu mai au ceara pe coaja si ca le pot folosi intregi. Am intepat fiecare fruct cu o scobitoare si le-am pus pe o farfurie.
Intr-un vas am pus la incalzit apa, zaharul si pastaia de vanilie. Cand siropul a ajuns la 60-70 de grade Celsius am adaugat fructele. Am fiert fructele si siropul timp de 35-40 de minute. Avand termometru pentru zahar am stiut ca siropul odata ajuns la 120-125 de grade Celsius dulceata mea este gata. Daca nu aveti termometru nu va ingrijorati – dulceata este fiarta atunci cand siropul nu mai curge de pe farfuria intinsa unde am pus cateva picaturi.
I put the fruit in warm water several times, each time leaving them 10-15 minutes. So I made sure to not have wax on the skin and that I could use the entire fruit. I pricked each fruit with a toothpick and put them on a plate.
In a pan I put to boil the water, sugar and vanilla bean. When the syrup has reached 60-70 Celsius degrees  I added the fruits. I boiled the fruits and syrup for 35-40 minutes. With the sugar thermometer  I knew that when the syrup reached 120-125 Celsius degrees  my confiture is ready. If you have no thermometer, do not worry – the confiture  is boiled when the syrup is not flowing from the plate on which I put a few drops in order to try if it’s ready to be taken aside.
Daca aveti mai multe fructe decat mine, dublati, triplati cantitatile si veti obtine o dulceata la fel de buna.
Eu am pus-o intr-un borcan dar voi o puteti servi calduta, pe o felie de paine prajita cu unt, intr-o clatita, pe o gogoasa sau cum vreti voi. In mod clar as asocia-o si cu un ceai cald de citrice!
Poate asa alungam pacostea asta de iarna! 😉
If you have more fruits than I did, double, triple quantities and you’ll get a confiture as good as I did.
I put it in a jar but you can serve it warm on a slice of toast with butter, on a pancake, on a donut or with whatever you want. Clearly I would associate it with a citrus hot tea!
Maybe that this way we’ll chase the winter! 😉
Pofta buna!
Bon appetit!

Baclava cu fistic/Baklava with pistachios

A inceput si ultima luna a acestui an. Nu stiu pentru voi cum a fost dar eu pot sa spun ca abia astept sa se termine. A fost un an greu si plin de dezamagiri dar sper ca noul an sa-mi aduca mult mai multa speranta si putere de munca. Nu e momentul sa fac bilanturi dar fiindca a inceput luna cadourilor si a celor mai iubite sarbatori am simtit nevoia de a incepe sa numar cate zile mai sunt pana la venirea noului an.
Lasand gandurile la o parte, am sa incerc sa ma concentrez pe retetele pe care le mai am pregatite pentru voi si sa pregatesc altele interesante pentru Sarbatori.
Acum cateva zile am fost in Bucuresti cu treburi si am trecut prin Obor. Am cumparat de acolo fistic pentru a pregati un desert absolut minunat – baclava cu fistic.
The last month of the year arrived. I don’t know how it was for you but I can say that I can’t wait to be over. It was a tough year, full of disappointments but I hope the new year will bring me much more hope and strength to work. It’s not the time to count the results but since it’s the beginning presents’ month and of the most loved holidays, I felt the need to begin to count how many days are left until the coming of the new year.
Leaving the thoughts aside, I’ll try to focus on recipes that I have prepared for you and other interesting ones to prepare for the Holidays.
A few days ago I was in Bucharest with business and went also to Obor. I bought from there pistachios to prepare an absolutely wonderful dessert – baklava with pistachio.

– 1 pachet de foi de placinta (500 g)
– 200 – 250 g fistic macinat (nesarat)
– 3 linguri de zahar
– coaja de portocala uscata si macinata
– 150 g unt

Ingrediente sirop:
– 300 ml apa
– 150 g zahar
– 2 linguri de miere
– zeama de la o lamaie

– 1 package phyllo sheets (500 g)
– 200 – 250 g ground pistachios (unsalted)

– 3 tablespoons of sugar
– dried and ground orange peel
– 150 g butter

Syrup ingredients:
– 300 ml of water
– 150 g sugar
– 2 tablespoons honey
– juice from one lemon

Am amestecat fisticul impreuna cu zaharul si coaja de portocala.
I mixed the pistachios with sugar and orange peel.

Apoi am uns tava cu unt si am asezat prima foaie.
Then I greased the pan with butter and I placed the first sheet.

Am uns fiecare foaie cu unt topit.
I greased each sheet with melted butter.

Dupa asezarea fiecarui grup de trei foi se presara putin fistic dupa care se continua punerea foilor.
After placing each group of three sheets, sprinkle some ground pistachios then continue putting sheets.

Dupa asezarea a jumatate din numarul de foi se pune umplutura de fistic. Nu uitati sa pastrati pentru a presara intre foi dar si pentru decor.
After placing half the number of sheets put the pistachio filling. Don’t forget to keep some to sprinkle between sheets but also for decoration.

Dupa ce am terminat de asezat foile am folosit un cutit foarte ascutit pentru a taia romburi. Am pus tava in cuptorul preincalzit la 180 de grade Celsius, pe programul cu ventilatie. Dureaza cam 25 de minute pana cand baclavaua devine aurie la suprafata.
After I finished the placing of sheets,  I used a very sharp knife to cut diamonds. I put the pan in the preheated oven at 180 degrees Celsius, with the ventilation program. It takes about 25 minutes until baklava becomes golden on the surface.

Am preparat siropul in timp ce baclavaua era in cuptor. Am pus apa impreuna cu zaharul intr-o craticioara si am amestecat in continuu. Cand siropul a devenit vascos, am luat craticioara de pe foc si am adaugat mierea si zeama de lamaie. Am amestecat pana la omogenizare.
I prepared the syrup while the baklava was in the oven. I put the water with the sugar in a saucepan and I stirred continuously. When the syrup has become viscous I took the saucepan aside and I added the honey and lemon juice. I mixed until the syrup became homogenous. 

Dupa ce am scos baclavaua din cuptor am pus imediat siropul cu ajutorul unui polonic.
Am lasat-o sa se raceasca si am servit-o apoi frumos decorata cu fistic. Ideal este sa o lasati sa se odihneasca peste noapte. Daca pofta e mare puteti sa serviti cateva bucatele si mai devreme 😉
After I took the baklava out of the oven I immediately put the syrup with a ladle.
I left it to cool off and then I served it beautifully decorated with pistachios. Ideally is to leave it to rest overnight. If you’re craving you can serve some pieces earlier 😉

Bon appétit!

Tort cu nuca, bezea si cafea solubila/Cake with walnuts, meringue and soluble coffee

Acum cateva zile pofticiosul casei a dorit o prajitura sau un tort cu nuca si multa crema. Nu stiu daca lui i s-a parut suficienta crema dar in mod clar tortul a fost foarte gustos. Desi fotografiile nu ma multumesc pe deplin, fiind facute seara, am decis sa aleg totusi cateva si sa scriu reteta. E pacat sa nu profitati de nucile pe care le gasiti pe piata sau in curtile voastre. 

A few days ago house’s wishful wanted a layered cake or a cake with walnuts and lots of cream. I don’t know if he thought that it had enough cream, but the cake was very tasty. Although I wasn’t happy enough with my photos, being taken in the evening, I decided to choose a few and write the recipe. It’s a shame not to take advantage of walnuts that you find on the market or in your backyards.
Ingrediente blat:
-5 oua
-5 linguri zahar
-6 linguri faina
-10 g praf de copt
-coaja de lamaie
-50 g nuca
-esenta de migdale
Ingrediente crema
-200 unt 
-2 galbenusuri
-6 linguri zahar pudra
-2 linguri miere
-2 linguri ness
-150 g nuca prajita
-esenta migdale
Ingrediente bezea:
-2 albusuri 
-3 linguri de zahar
Ingredients for spongecake:
-5 eggs
-5 tablespoons sugar
-6 tablespoons flour
-10 g baking powder
-50 g roasted walnuts
-almond extract

Ingredients for filling cream
-200 butter
-2 yolks
-6 tablespoons powdered sugar
-2 tablespoons honey
-2 tablespoons instant coffee
-150g roasted walnuts
-almond extract

Meringue ingredients:
-2 egg whites
-3 tablespoons sugar
In primul rand m-am apucat sa fac blatul de tort. 
Am cumparat cateva lamai micute si nu prea frumusele dar care nu erau date cu ceara. Le-am spalat cu apa fierbinte si un burete de vase. Apoi am razuit coaja pe razatoarea mica. 
First I started to bake the sponge cake.
I bought some tiny lemons and not very good looking but they weren’t waxed. I washed them with hot water and a sponge for dishes. Then I grated the peel.
Am separat albusurile de galbenusuri si le-am mixat. Apoi am adaugat zaharul si am mixat pana am obtinut o spuma ferma, care nu se mai desprindea de pe paletele mixerului. In acel moment am adaugat galbenusurile, praful de copt, vanilia si extractul de migdale. Am mixat din nou pana la obtinerea unui amestec omogen.
I separated the egg whites from yolks and I mixed them. Then I added sugar and I mixed until I got a firm foam that no longer come off the mixer blades. At that point I added the yolks, baking powder, vanilla and almond extract. I mixed again until I obtained a homogeneous mixture.
In final am pus faina si nucile (prajite in tigaie si taiate cu un cutit). Am amestecat bine pana am omogenizat compozitia. Am pregatit forma de copt si am pudrat-o cu faina dupa care am pus compozitia. 
Am preincalzit cuptorul la 180 de grade Celsius si am pus tava. Blatul s-a copt in 15 minute. Voi incercati daca este copt cu un betisor de frigarui.
Finally I put flour and nuts (roasted in pan and cut with a knife). I mixed well until I obtained a homogeneous composition. I prepared the baking tin and I powdered it with flour and then I put the composition.
I preheated the oven to 180 Celsius degrees and put the tray. Sponge cake was baked in 15 minutes.You should try if it’s baked with a wooden stick.
Crema se face destul de repede. Intr-un vas am pus untul moale (la temperatura camerei) si am adaugat zaharul pudra si galbenusurile. Am mixat pana am obtinut o spuma. Apoi am adaugat cafeaua solubila, mierea, vanilia si extractul de migdale. Crema are o consistenta fina si este foarte parfumata. Am pus in final si nucile prajite care completeaza de minune gustul acestei creme.
Am lasat crema deoparte si m-am apucat sa fac bezeaua din 2 albusuri si 3 linguri de zahar.
Cream was made quite fast. In a bowl I put the soft butter (room temperature) and added sugar and yolks. I mixed until I got a nice foam. Then I added soluble coffee, honey, vanilla and almond extract. The cream has a smooth consistency and is very fragrant. And finally I put the roasted walnuts that complements perfectly the taste of my filling cream.
I left the cream aside and I started to prepare the meringue of 2 egg whites and 3 tablespoons of sugar.
Am taiat blatul in trei bucati egale pe care le-am insiropat cu un amestec de ciresata (cirese amare) si apa. Totusi va recomand sa optati pentru un alt fel de sirop daca din tort servesc si copii sau pur si simplu culoarea inchisa a acestui amestec va deranjeaza.
Am pus crema intre bucatile de blat dupa care am acoperit tortul cu un strat subtire de bezea pe care am caramelizat-o cu o torta.
I cut the sponge cake into three equal pieces that were sprayed with a mixture of cherry (sour cherry) and water. However I recommend you to look  for a different kind of syrup if children will serve the cake or simply the dark color of this mixture is bothering you.
I put cream between pieces of sponge cake then I covered it with a thin layer of meringue that I caramelized it with a torch.
Tortul nu a mai vazut lumina zilei intreg, asa ca de data asta am fost nevoita sa folosesc fotografiile pe care am apucat sa le fac atunci cand l-am terminat. 
Cake has never seen the daylight as a whole, so this time I had to use the photos I got to do when I finished it.
Suportul de sticla poate parea cunoscut surorilor mele. That’s right, girls – e suportul de tort de la nunta parintilor nostri, din 1978!
The glass stand may seem familiar to my sisters. That’s right, girls – it’s the cake stand from our parents’ wedding in 1978!
Bon appétit!

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

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

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

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

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

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

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

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

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

Crumble de caise/Apricot crumble

Nu stiu daca v-a fost dor sau nu de retetele mele dar m-am gandit ca poate mai sunt si altii ca mine. Adica nu foarte harnici 🙂 Am pregatit in ultimele zile cateva retete de vara, care nu mi-au dat mari batai de cap si nu am avut nevoie de ingrediente scumpe.
Prima reteta este cea de crumble de caise facut cu tot ceea ce s-a gasit prin casa.
I don’t know if you missed my recipes or not but I thought maybe there are others also like me. I mean they are not very diligent 🙂 I prepared a few summer recipes these days, which didn’t gave me great trouble and I didn’t need expensive ingredients.
The first recipe is the apricot crumble made ​​with what was found in the house.

-100 g unt
-100 g biscuiti
-100 g cereale si fructe uscate
– 8-9 caise coapte
– 3-4 linguri de zahar
– vanilie
-100 g butter
-100 g biscuits
-100 g cereals and dried fruits
– 8-9 ripe apricots
– 3-4 tablespoons of sugar
– vanilla

Eu am avut niste caise de la mama. Au fost foarte aromate dar nu prea frumoase. Ultimele ploi din iunie nu le-au facut prea bine…
Am spalat caisele bine pentru ca reteta mea cerea ca fructele sa aiba coaja, am scos samburii si le-am taiat in bucati potrivite.
I had some apricots from my mother. They were very flavorful but not too beautiful. June rains have not done too well …
I washed the apricots very good because my recipe said that the fruits should have skin, I took the kernels out and cut them in medium pieces.

Intr-o tigaie teflonata se topeste untul dupa care se pun biscuitii sfaramati grosier si cerealele. Se amesteca bine. Dupa 3-4 minute tigaia se ia de pe foc. Amestecul se lasa putin la racorit.
In a teflon pan melt the butter then put biscuits coarse crumble and the cereals. Stir well. After 3-4 minutes take the pan off the stove. Leave the  mix a little bit to cool off.

Am folosit forme individuale rezistente la temperaturi mari. In fiecare forma am pus un strat de amestec de biscuiti si cereale, un strat de caise si in final din nou biscuiti cu cereale. Deasupra am presarat putin zahar si vanilie.
Formele se pun in cuptorul preincalzit la 180 C si se lasa timp de 15 minute. Apoi se scot si se lasa putin sa se raceasca. Crumble-ul se va servi simplu sau alaturi de inghetata preferata.
We used individual forms resistant to high temperatures. In every form I put a layer of biscuits and cereal mixture, a layer of apricot and finally grain and crackers mix again. On top I sprinkled a some sugar and vanilla.
Forms are put in preheated oven at 180 C and left there for 15 minutes. Then take them out and let them cool slightly. Crumble will be served simple or with your favorite ice cream.

Puteti sa faceti reteta cu orice fel de fruct de sezon cu pulpa si care este aromat 🙂
You can make this recipe with any seasonal fruit pulp and which is also flavorful 🙂
Bon appétit!

Dulceata de cirese amare/Black cherries confiture

Vara si-a intrat in sfarsit in drepturi. Am asteptat-o nerabdatoare sperand ca imi va schimba starea melancolica pe care o aveam. Si nu m-am inselat-chiar a reusit!
Vara e anotimpul meu preferat. Probabil ca soarele, verdeata si serile parfumate sunt tot ce am avut nevoie ca sa ma intorc la pasiunile mele: blogul si fotografia. Mi-a fost dor de ele dar atunci cand nu simti ca iubesti ceea ce faci mai bine te opresti. Asa am simtit si eu cateva saptamani bune. Nu am explicatii si nici nu am incercat sa inteleg. Pur si simplu s-a intamplat. Acum, cand lucrurile s-au limpezit, va spun ca sunt pregatita pentru noi provocari. Prima dintre ele a fost dulceata de cirese amare.
Summer is finally here. I waited for it anxiously hoping that it would change the melancholic mood that I had. And I wasn’t wrong-it did!
Summer is my favorite season. Perhaps the sun, greenery and scented evenings were all that I needed to get back to my passions: photography and blogging. I missed it but when you don’t feel that you love what you do just stop. I felt this  few weeks ago. I don’t have any explanations and I am not trying to understand. It just happened. Now that things have cleared, I can say that I’m ready for new challenges. The first one was the black cherries confiture.

Pentru dulceata am folsit urmatoarele ingrediente:
– 1.5 kg cirese amare fara samburi
– 1 kg zahar
– 1 lamaie
For confiture I used the following ingredients:
-1.5 kg seedless black cherries
-1 kg sugar
-1 lemon

Daca nu aveti o prietena (asa cum o am eu pe Simona :D) care sa va faca rost de cirese amare salbatice, cautati-le fie in piata sau intr-o padure. Nu neg faptul ca am avut nevoie de multa rabdare, perseverenta si determinare ca sa fac portia asta de dulceata, plus inca una ceva mai maricica! Odata ce ati scapat de samburii mititei totul e floare la ureche. Pana acolo insa…e usturator de plictisitor (migalos, enervant, etc.). Sa nu ziceti ca nu v-am spus – echipament negru obligatoriu si manusi de chirurg! :))

If you do not have a good friend (as I have Simona: D) to get you some wild black cherries, look for them either in the market or in a forest. I do not deny that I needed a lot of patience, perseverance and determination to make this portion of confiture, plus another one, a little bit bigger! Once you have got rid of the pits everything becomes so easy. Until then everything is so … boring (painstakingly annoying, etc.). Don’t say that I didn’t told you – black equipment  and surgeon gloves required! :))

Vom stoarce lamaia si pregatim vasul in care vom fierbe dulceata.  Vom aseza alternativ straturi de cirese si zahar in vas. Fiecare strat de cirese se va stropi cu putina zeama de lamaie dupa care se pune zahar.
Vasul se pune la foc mic si se amesteca cat mai putin posibil pentru a pastra fructele intregi. De aceea este de preferat ca vasul folosit sa aiba fund dublu sau sa aiba un strat antiaderent.
We will squeeze the lemon and prepare the dish that will be used to boil the confiture. We will alternate layers of cherries and sugar in the dish. Each layer of cherries will be sprinkled with some lemon juice, then some sugar is spreaded.
Place the dish on the stove at low heat and stir as little as possible to keep the fruit whole. It is therefore preferred that the dish that will be used to have a double bottom or to have a non-stick coating.

Spuma formata de dulceata in timpul fierberii se ia cu o spumiera.
Dulceata este gata atunci cand fructele plutesc la suprafata. Pentru a vedea consistenta siropului puneti cateva picaturi pe o farfurioara si lasati-le 2-3 minute. Daca acestea nu curg de pe farfurioara in momentul in care e inclinata, dulceata este gata. Eu am preferat ca dulceata mea sa fie mai densa, cu sirop mai gros si cu multe fructe.
Dulceata se pune fierbinte in borcane curate si uscate. acestea se asaza cu fundul in sus si se acopera cu un prosop sau se sterilizeaza timp de 10 minute la bain marie(din momentul in care apa a inceput sa fiarba).
The foam formed during the confiture’s boiling is taken away with a slotted spoon.
The confiture is ready when the fruits are floating on the surface. To see the consistency of syrup  pour a few drops on a saucer and leave it for 2-3 minutes. If they do not come off when the dish is angled, the confiture is ready. I preferred my syrup to be thicker, and the confiture to have many fruits.
The confiture will be put hot in clean and dry jars. Put them upside down and cover with a towel or sterilize them for 10 minutes in bain marie (since water began to boil).

Bon appetit! 🙂