Tagliatelle cu scoici coques (scoici inima)/ Tagliatelle with coques (clams)

Ne plac fructele de mare foarte mult. Acum ceva timp incepusem sa gasim din cand in cand si la noi in oras midii la saculet. Ba chiar si creveti proaspeti. Intre timp magazinul care aducea peste si produse proaspete a fost desfintat. Asa ca revenim cu tristete la eternele cutii de scoici, si astea aduse din alte parti…
Am pregatit niste tagliatelle bunicele (cumparate) cu un sos de scoici inimi (coques). A fost foarte bun. Ar fi mers de minune cu scoici proaspete – daca le aveti e cu atat mai bine!

We like seafood very much. Some time ago I started to find from time to time in our city mussels in bags. And even fresh shrimps. Meanwhile the shop from where I was buying fresh mussels and seafood was closed. So we’re back to the eternal cans with shells and mussels, those ones brought from other cities too …
I prepared some pretty good tagliatelle (purchased) with clam sauce (coques). It was very good. It would have been much better with fresh clams – if you have it it’s even better!
Ingrediente:
– 250 g tagliatelle proaspete
– 50g unt
– 200 ml vin alb sec
– 150 g scoici
– 1 ardei kapia
– 1 ceapa
– 4 galbenusuri
– fulgi de ardei iute
– sare

Ingredients:
– 250 g fresh tagliatelle
– 50g butter
– 200 ml dry white wine
– 150 g clams
– 1 red kapia pepper
– 1 onion
– 4 egg yolks
– chilli flakes
– salt
Pentru inceput am facut sosul.
Am curatat si am taiat marunt ceapa si ardeiul pe care le-am pus intr-o craticioara impreuna cu untul. Le-am calit impreuna la foc mic pana cand s-au inmuiat (cam 5-7 minute). 
First I made the sauce.
I cleaned and chopped the onion and pepper and I put them in a saucepan with the butter. I tempered them together over low heat until softened (about 5-7 minutes).
 Cand legumele s-au inmuiat am pus vinul si condimentele. Daca vi e pare ca legumele nu au lasat suficienta zeama puteti adauga si 100 ml de apa. Am lasat apoi sa fiarba pentru ca sosul sa scada putin. 
When the vegetables have softened I put wine and spices. If you think that the vegetable didn’t left enough juice you can add 100 ml of water. I then left the sauce to boil in order to reduce it.
Am adaugat scoicile spre final, fiind deja fierte. Am lasat sosul sa patrunda putin in ele dupa care am luat craticioara de pe foc. Am adaugat galbenusurile si am amestecat energic pentru ca sosul sa devina omogen, cremos. Am pus din nou craticioara la foc si am amestecat in continuu timp de 3-4 minute pana cand sosul s-a inchegat, a devenit cremos.
Am fiert pastele al dente in apa cu sare si putin ulei de masline. 
I added the clams at the end, because they were already cooked. I left the sauce to enter a little bit into them and after that I took the saucepan aside. I’ve added the yolks and mix vigorously so that the sauce to become homogeneous, creamy. I put the saucepan on the stove again and I mixed continuously for 3-4 minutes until the sauce reduced and became creamy.
I cooked the pasta al dente in water with salt and a little olive oil.
Serviti pastele cu sos alaturi de un vin bun si alb.
Serve tagliatelle with sauce near a glass of good white wine.
Sunt perfecte pentru vremea de afara! Pofta buna!
They are perfect for this weather! Bon appetit!

Midii in stil catalan/Catalan-style mussels

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

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


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

– 1 kg fresh mussels

– 250 ml semi-dry white wine

– 2 kapia peppers

– 1 bell pepper

– 1 onion

– 2 cloves of garlic

– 2 tablespoons olive oil

– dried thyme

– salt

– pepper

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

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

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

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

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

Bon appétit!

Paella cu pui si fructe de mare/Paella with chicken and seafood

Dupa sangria iata ca vine si reteta de paella. Prima paella facuta de mine.
Nu-i greu de facut dar in mod sigur trebuie sa respecti reteta. Eu am sarit un pas si am regretat un pic. Data viitoare insa cu siguranta nu voi uita ce am de facut.
Ingredientele folosite au fost minunate, motiv pentru care paella a avut un gust delicios.
After sangria here it comes the paella recipe. First paella made ​​by me.
Not hard to cook it but you certainly have to follow the recipe. I skipped a step and I regretted a bit. Next time I will definitively not forget what I have to do.
The ingredients were wonderful, so that paella was very tasty.

Ingrediente:
– 300 g piept de pui
-150 g creveti decorticati
-150 g calamar
-200 g orez cu bobul lung
-3 linguri de ulei
-2 cepe
-2 gogosari
-2 ardei kapia
-3 rosii
-2 catei de usturoi
– 1 lamaie
-sare
-piper

Pentru supa de legume:
– 1 litru de apa
-sare
-sofran
-boia dulce
-3 ardei grasi
-1 ceapa
-3 morcovi

Ingredients:
– 300 g chicken breast
-150 g shrimps
-150 g squids
-200 g long grain rice
-3 tablespoons of oil
-2 onions
-2 peppers
-2 kapia peppers 
-3 tomatoes
-2 cloves of garlic
– 1 lemon
-salt
-pepper

Vegetable soup:
– 1 liter of water
– salt
– saffron
– paprika
-3 bell peppers
-1 onion
-3 carrots

Pentru inceput se pregateste supa de legume. Poate ca va intrebati la ce va trebuie. Veti avea nevoie de cateva polonice de supa pentru ca orezul si carnea sa aiba in ce sa fiarba. Zeama lasata de legume in vasul in care pregatim paella este insuficienta.
Punem apa intr-o oala si adaugam sofran, sare si legumele pe care le vom fierbe. Cand legumele au fiert le vom scoate si in supa vom adauga paprika. Eu am pus cam 2 lingurite. Supa se ia de pe foc.
Begin with the preparation of vegetables soup. You may be wondering why you need soup. You will need a few ladles of broth in order to cook the rice and meat. Vegetable juice left in thedish where you prepare paella is insufficient.
Put water in a pot and add the saffron, salt and vegetables that you’ll be cooking. When vegetables are cooked out we’ll add paprika in the soup. I put about 2 teaspoons of paprika. Take the pot of soup aside.

Apoi incepem sa pregatim legumele. Rosiile se decojesc si se taie in bucatele de marime potrivita.
Then begin to prepare vegetables. Peel tomatoes and cut into small pieces.

 Orezul se pune intr-un castron si se inmoaie in putina apa.
Put rice in a bowl and soak it in some water.

Ceapa se taie in cubulete cat mai mici posibil. Daca va place, puteti sa o taiati si julienne.
Onion will be cut in small cubes, as small as you can. If you like you can cut the onion in julienne.

Gogosarii si ardeii kapia se taie in jumatate, se curata de seminte si se feliaza. Feliile trebuie sa fie lungi si de 3-4 cm grosime.
Peppers and kapia (sweet) peppers will be cut in half, unseeded and cut in slices. Slices should be long and 3-4 cm thick.
Pieptul de pui l-am taiat cuburi si l-am pus in uleiul incins. Am amestecat in continuu pana cand carnea s-a rumenit pe toate partile.
I diced chicken breast and I put it in the hot oil. I stirred continuously until the meat has browned on all sides.
Apoi am adaugat ceapa si am amestecat pana cand s-a inmuiat.
Then I added the onion and I stirred until it softened.
Am pus si ardeii kapia si gogosarii feliati. Am amestecat incet pana cand s-au inmuiat si ei.
I also put the peppers and kapia (sweet) peppers sliced as described earlier. I stirred slowly until they softened too.
Am adaugat apoi rosiile si orezul. Se va forma suficienta zeama incat sa permita orezului sa fiarba. Fiti atenti insa-este posibil sa trebuiasca sa adaugati un polonic sau doua de supa de legume.
I added the tomatoes and rice. I will be formed enough juice in order to allow rice to boil. Be careful though, you may need to add a ladle or two of soup.
Calamarii se curata si se taie. Ei se adauga in momentul in care orezul este aproape fiert, odata cu usturoiul taiat marunt.
Peel and cut the squids. They are added when the rice is almost cooked, together with chopped garlic.
Dupa 10 minute se vor adauga crevetii care se vor fierbe 5-6 minute.  Apoi se adauga zeama unei lamai. Cand paella este gata se baga in cuptor ul preincalzit timp de 10-15 minute.
Ceea ce eu nu am facut. Mi-am dat seama ca vasul in care am pregatit eu paella are manerul din lemn si am renuntat. Astfel ca paella mea a ramas putin cam apoasa. Data urmatoare cu siguranta voi tine cont sa folosesc un vas care se poate baga in cuptor.
After 10 minutes we will add the shrimps which are boiled for 5-6 minutes. Then add zest from one lemon. When the paella is cooked  put it in the preheated oven for 10-15 minutes.
What I did not do. I realized that I prepared paella in a dish with wooden handle. So my paella remained a little bit watery. Next time I will definitely keep in mind to use a dish that can be put in the oven.
Voi mai prepara paella insa cred ca voi opta pentru reteta cu chorizo. Am auzit ca este minunata. Daca stiti o reteta buna cu chorizo puteti sa mi-o dati si mie 😉
Pofta buna!
I will prepare paella but I think I’ll go with the recipe with chorizo​​. I heard it’s wonderful. If you know a good recipe with chorizo ​​you can give  it to me 😉
Bon appétit! 

Salata cu eisberg, seminte de pin si creveti / Salad with eisberg lettuce, pine seeds and shrimps

Este frig, mult mai frig decat as fi crezut ca va fi in iarna asta. Cu toate astea eu ma gandesc deja la primavara. Am avut grija sa ma inconjor de flori frumoase si timpurii, de primavara, mi-am pregatit un meniu usor, am inceput sa imi fac planuri pentru anotimpul ce va veni.

Asa ca am ales sa imi bazez meniul in urmatoarea perioada pe preparate cu peste si legume. Una dintre retetele care ne-au placut in mod deosebit este cea de salata cu seminte de pin, creveti, salata eisberg si salata verde.
Veti avea nevoie de urmatoarele ingrediente :
– 300 g creveti fierti
– 1 salata eisberg
– 1 salata verde
– 3 catei de usturoi
– 150 ml de vin alb
– 2 linguri de ulei
– 2 lingurite de pasta ardei iute
– 100g seminte de pin
– sare


It is cold, more cold than I thought it would be this winter. However I already  think about spring. I took care to to have near me early beautiful flowers, spring flowers, I prepared a light menu, I began to make plans for the coming season.
So I have chosen to rely on the menu for the next period on dishes that contain with fish and vegetables. One of the recipes that we especially liked is the salad with pine seeds, shrimps, lettuce and eisberg lettuce.
You will need the following ingredients:
– 300 g boiled shrimp
– eisberg lettuce
– lettuce
– 3 cloves of garlic
– 150 ml of white wine
– 2 tablespoons of oil
– 2 teaspoons hot pepper paste
– 100g pine seeds
– salt
Modul de preparare este cat se poate de simplu.
Spalam si curatam salata dupa care o taiem in bucati de marime potrivita.
Preparation is very simple.
Lettuce will be washed and cleaned and after cut into pieces of medium size.
Punem semintele de pin intr-o tigaie cu strat antiaderent si le prajim pana devin aurii. Atentie – se ard foarte usor ! 
We will put the pine seeds in a pan coated with teflon layer and fry them until they get goldish. Warning – they burn very easily! 
In final vom prepara dressingul. Pisam cateii de usturoi si-i punem intr-un castron. Apoi adaugam vinul, ardeiul iute si uleiul si amestecam.
Finally we will prepare the dressing. We will ground the cloves and we’ll put them in a bowl. Then add wine, hot pepper paste and oil and stir gently.
Dressingul, sarea si semintele de pin se pun peste salata. Se amesteca bine. Crevetii ii punem fie deasupra, fie ii amestecam in salata. Se serveste imediat.
Dressing, salt and pine seeds will be put over the salad. Mix well. Shrimps will be put either on the cut salad or mix them in it. Serve immediately.
Este absolut delicioasa si foarte usoara.
Pofta buna !
It is absolutely delicious and very easy.
Enjoy your meal!

Creveti si scoici cu sos de branza Stilton/ Shrimps and mussels with Stilton cheese sauce

A venit momentul sa va arat ce au gatit gazdele noastre intr-una din serile petrecute in Suedia.
Mergand pe principiul „ce gasesti, mananci” ne-am apucat sa cautam scoici pe care le-am dus intr-o galeata acasa.

Well, it’s time to show you what our hosts cooked for us in one of the evenings in Sweden.
We decided to cook what we will find. So we searched for mussels and we took them home in a bucket.

Ingrediente de care avem nevoie pentru aceasta reteta:

– 500 g scoici curatate
– 500 g creveti curatati
– 100 ml apa
– 50 g branza Stilton (sau orice alta branza cu mucegai albastru)
– 100 ml lapte
– 100 ml smantana lichida
– 1 pahar de vin alb
– condimente pentru peste
– sare

Scoicile se pun la fiert pana cand se deschid. Cele care nu s-au deschis au fost moarte si vor trebui aruncate deoarece pot produce intoxicatii grave. Se curata si se pun pe o farfurie.
Noi am folosit creveti gata fierti, congelati pe care i-am curatat si i-am pus cateva minute la scurs.
Intr-o cratita se pun apa, condimentele si sarea. Se adauga apoi scoicile, crevetii si branza maruntita. Se amesteca bine dupa care se adauga laptele si smantana. Se lasa la fiert 10-15 minute amestecand incet.
In final se adauga vinul si se mai lasa 2-3 minute pe foc.
Ca si garnitura am avut paste. A fost delicios!
Multumesc celor ce mi-au dat voie sa postez aceasta reteta!

Ingredients for this recipe:
– 500 g mussels with their shells removed
– 500 g unshelled shrimps
– 100 ml of water
– 50 g of Stilton cheese (or any other blue cheese)
– 100 ml of milk
– 100 ml of liquid cream for cooking
– 1 glass of white wine
– condiments for fish
– salt

We boil the mussels until they open. The ones that didn’t open were dead and we will not use them because they can cause serious intoxications. After the mussels are unshelled we will put them on a plate.
We used boiled and frosted shrimps. We unshelled them and we put them into a strainer for few minutes.
Into a recipient we put the water, the condiments and the salt.  After that we have added the mussels, the shrimps and the crushed cheese. We mix them well with a spoon and we add the milk and the cream. We let them boil for 10-15 minutes mixing very slowly with a spoon. At the end we will add the wine and we will boil the sauce for 2 minutes.
We served the sauce with pasta. It was delicious!

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