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

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

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

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

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

Supa crema de legume si porumb cu trufa neagra/Vegetables and corn soup with black truffle

Se intampla cateodata sa primesc anumite ingrediente pe care nu stiu sa le folosesc. Habar n-am sa le combin, de multe ori nici nu le-am vazut in magazine sau nici nu le-am gustat vreodata. Asta s-a intamplat si cu trufele negre pe care le-am primit de la cineva tare dragut, ca parte a unui cadou deosebit. Asa ca m-am pus e treaba si am studiat cateva retete. Am ales cateva care mi s-au parut deosebite, simple si gustoase.
Una din ele este supa crema de legume cu porumb. Eu am adaugat feliile de trufa. Am avut o idee buna, aroma fiind deosebita.
Sometimes it happens to receive different ingredients that I don’t know how to use. I have no idea how to combine them, in most of the times I didn’t even saw them in the store or tasted them. This happened with the black truffles also. I received them from a sweet person, as a part of a wonderful present. So I made some research and I studied few recipes. I chose some of them which seemed exquisite, simple and tasty. One of them is the vegetables and corn cream soup. I added the slices of black truffle and it was a great idea because the flavor is wonderful. 

Ingredientele alese pentru supa au reflectat regula generala de a le folosi pe cele care pun in valoare trufa, fara a fi foarte aromate.
The ingredients that were chosen for this soup reflected the general rule of using the ones that put the truffle in the light, without being very flavorful.  

– 1 ceapa
– 3-4 morcovi
– 2-3 cartofi
– 1 ardei rosu
– 200 g porumb dulce
-ulei de masline
-felii de trufa neagra
– 1 onion
– 3-4 carrots
– 2-3 potatoes
-1 bell pepper
– 200g sweet corn
– salt
– pepper
– olive oil
-slices of black truffle

Am fiert legumele cu putina sare iar spre final am adaugat porumbul dulce, din conserva. Am folosit din cel de la Sun Foods
Am pasat legumele cu mixerul vertical pana am obtinut o supa crema destul de consistenta. Apoi am adaugat putin piper, cateva picaturi de ulei de masline si cateva felii de trufa si am servit supa alaturi de crutoane de paine. Eu am preferat varianta vegetariana/de post. Se poate servi si cu smantana sau putin iaurt fara a afecta gustul trufei.
I boiled the vegetables with some salt and in the end I added sweet corn, from can. I used sweet corn from Sun Foods
I mixed the vegetables with the vertical mixer until I obtained a thick soup. After that I added some pepper, few drops of olive oil and some slices of black truffle and we served the soup with bread croutons. I preferred the vegetarian/ fastening recipe. It can be served also with sour cream or yogurt without affecting the truffle flavor. 

Daca nu aveti trufa puteti folosi ulei cu aroma de trufa pe care il gasiti mai usor. Pofta buna!
If you don’t have truffle you can use oil with truffle flavor which can be found easily. Bon appetit!

Rosii uscate marinate in ulei de masline/Dried tomatoes marinated in olive oil

Nu stiu daca voua v-a fost dor de mine si de retetele mele. Mie mi-a fost dor si de retete si de cititorii mei 🙂
Asa ca dupa ce am lipsit exact un an si jumatate, cred ca a venit momentul sa va povestesc si sa va arat ce am mai pregatit prin bucatarie.
Fiind toamna m-am gandit sa va povestesc un pic despre ce puteti face cu rosiile gustoase si coapte pe care inca le gasim peste tot.
Am ales mai multe tipuri de rosii si le-am uscat dupa o reteta simpla.

I do not know if you it missed me and my recipes. I certainly missed my recipes and my readers 🙂
So after I missed exactly a year and a half, I think the time has come to tell and show you what I prepared lately in my kitchen.
Being autumn I thought I should tell you a little about what you can do with the tasty and ripe tomatoes that you can still find everywhere.
I chose several types of tomatoes and I dried them after a simple recipe.
– rosii de diverse soiuri
-sare de mare grunjoasa
-ulei de masline
-boabe de piper
-oregano uscat
De data aceasta nu am sa va dau cantitati deoarece nu este necesar.
– different types of tomatoes (heirloom)
-coarse sea salt
-olive oil
-pepper berries
-dried oregano
This time I won’t give you quantities because it’s not necessary.
Am ales rosii care au multa pulpa si mai putine seminte pentru ca in urma uscarii sa ramana totusi ceva mai mult decat pielita.
Am taiat rosiile in bucati mari, de diverse forme. Le-am asezat in tavi acoperite cu hartie de copt cerata. Apoi am sarat fiecare bucata de rosie si am stropit-o cu o picatura de ulei de masline.
I chose tomatoes that have more pulp and rather than seeds so that after drying to remain something more than the skin.
I cut the tomatoes into large pieces of various shapes. I sat them in the baking trays covered with baking wax paper. After that I put on each piece coarse salt and a drop of olive oil.
Am pus tavile cu rosii in cuptorul preincalzit la 150 grade Celsius. Daca aveti cuptor cu ventilatie este bine sa o folositi. Iar daca nu, setati cuptorul la treapta medie si lasati usa intredeschisa.
Rosiile mele s-au uscat in cca 5 ore. Timpul de uscare depinde si de cum vreti voi sa fie-mai uscate sau mai suculente.
In put the trays in the preheated oven at 150 Celsius degrees. If you have oven with ventilation it would be good to use it. If not, just set the oven at a medium temperature and leave the door slightly opened.
My tomatoes were dried after about 5 hours. Drying time depends on you and how dry or moist you would like them to be.
Rosiile uscate se marineaza in ulei de masline cu usturoi si condimente. In comert gasiti si varianta cu seminte de pin. Eu le-am aranjat frumos in borcane impreuna cu boabe de piper, usturoi si oregano uscat. Dupa fiecare strat de rosii si condimente am pus ulei de masline si m-am asigurat ca nu a ramas aer. Astfel marinarea se face corect si nu va aparea fermentatie sau mucegai.
Dried tomatoes are marinated in olive oil with garlic and spices. In stores you can find also dried tomatoes with pine seeds. I put the tomatoes in jars with the pepper berries, garlic and dried oregano. After each layer of tomatoes and spices I put olive oil and I was attentive not to leave any air in the jar. This way the tomatoes will be marinated correctly and the fermentation and mold won’t appear.
Se strang bine capacele borcanelor si se asaza intr-un vas pe fundul careia am pus hartie. Am adaugat apa astfel incat sa acopere ceva mai mult de jumatate din borcan si le-am sterilizat timp de 20 de minute din momentul in care apa a inceput sa fiarba.
Tighten the jars’ lids and place them in a bowl with some paper on bottom. I added water so that it covered little more than half of the jar and sterilized them for 20 minutes since the water began to boil.
 Rosiile uscate se folosesc la prepararea retetelor mediteraneene (supe, peste in diverse combinatii, paste,etc), salatelor, painii,sandvisurilor si a diverselor aperitive.
You can use dried tomatoes when you prepare Mediterranean recipes (soups, fish in various combinations, pasta, etc), salads, bread, sandwiches and various appetizers.  

 Pe langa gustul grozav pe care-l veti obtine preparand acasa rosiile uscate in ulei de masline, veti face si economie. Rosiile uscate nu sunt printre cele mai ieftine produse din magazine.
Asa ca sa ne apucam de treaba!
Besides the great taste that you’ll obtain at home preparing your own dried tomatoes in olive oil, you will make some economies also. Dried tomatoes are not among the cheapest products in stores. 
So let’s get started!

Ciulama de ciuperci/Mushrooms stew with white sauce

Am inceput sa scriu retete pe acest blog din 2010.
Am adunat aici tot felul de retete: mai grele, mai usoare, romanesti sau straine. Am incercat sa pastrez un echilibru insa in scurt timp mi-am dat seama ca retetele cu elemente noi, cu ingrediente mai deosebite sau mai greu de procurat nu vor fi niciodata la fel de populare ca si cele de la mama de acasa. In scurt timp am inteles si de ce.
In 2008, anul in care m-am casatorit si am si inceput sa gatesc, am cautat in primul rand retete pe care mama si bunica mi le faceau acasa. Am gasit diverse variante ale aceluiasi produs si am ales fie o singura reteta, fie o combinatie.
In ziua de azi tinerii considera ca e mult mai simplu sa gateasca orice fel de mancare cu tableta sau laptopul in fata, indiferent ca este vorba de retete traditionale sau din bucatariile altor tari.
Ca si blogger am inteles ca pieptul de rata cu sosul de portocale sau muschiul de vita medium rare, cangurul cu vin si cartofi dulci, gasca la cuptor sau somonul cu piper verde nu intra in meniul zilnic al unei familii obisnuite din Romania. Trebuie sa fii realist si sa iti intelegi cititorii, sa iti dai seama ce isi doresc ei. Echilibrul este cel mai important: vechi-nou, inedit-obisnuit, simplu-complicat.
Pe blogul meu si-au facut loc retete pe care bunica mi le facea atunci cand eram mica si care sunt simple si foarte populare. Probabil ca 80-90% din bloggeri au postat aproximativ aceleasi retete pe blogurile lor. Si ce daca?
A-mi nega originile, felul in care gatim noi romanii, sa ma dezic de tot ce a insemnat bucataria familiei mele, mi se pare inadmisibil.
Am in minte exemplul lui Joseph Hadad (si nu numai) care intr-o emisiune recenta evoca retetele care se gateau in Maroc atunci cand era copil. Si nu, nu erau retete fusion, frantuzesti sau din bucataria moleculara. Si totusi vorbim aici despre bloggeri care gatesc din pasiune si nu despre mari bucatari. Cu atat mai mult!
Sa-mi fie cu iertare daca gresesc. Bucataria franceza, germana, greaca, italiana, nu inseamna numai mancare light, salate si supe de legume. Bucataria romaneasca are si ea mancare sanatoasa (a se vedea multitudinea de retete cu legume din sudul tarii), mancare tip “bomba calorica” (retete din Banat, Ardeal si Moldova) dar si mancare cu un continut moderat de calorii (din toate zonele tarii). Si in cazul acesta de ce bucataria romaneasca este in ochii tuturor Cenusareasa?
Asa ca, dragii mei, adoptati ceea ce va place din bucatariile tuturor popoarelor si sa nu va fie rusine sa gatiti retete romanesti! Nu permiteti nimanui sa va jigneasca spunandu-va ca mancarea romaneasca e de proasta calitate si ca nu avem cultura culinara.
Azi m-am gandit sa va prezint o reteta tipic romaneasca pe care daca ati primi-o in aceasta forma (reinterpretata in principal ca prezentare) nu ati ghici ca ea este de fapt banala ciulama de ciuperci.

I started to write recipes on this blog in 2010.
I gathered here all kinds of recipes: complicated , easier, Romanian or foreign. I tried to keep a balance but soon I realized that the recipes with  more special or hard to find
ingredients will never be as popular as those cooked like mothers at home. Soon I understood why.
In 2008 , the year when I got married and I have started to cook , I first searched for recipes that my mother and grandmother cooked at home. I found different versions of the same product and I chose either a single recipe, or a combination .
Today young people think it’s much easier to cook any dish with tablet or laptop in front  of them, whether it’s traditional recipes or from the kitchens of other countries.
As a blogger I realized that the duck breast with orange sauce or the
medium rare beef,  kangaroo with wine and sweet potato or salmon with green pepper, or roasted goose  are not included in the daily menu of the average family in Romania . You have to be realistic and understand your readers to figure out what they want . Balance is the most important : old – new , original – regular , simple – complicated.
On my blog there are recipes that my grandmother cooked when I was little and they are simple and very popular. Probably 80-90% of bloggers have posted about the same recipes on their blogs. So what?
To deny my origins , the way as we the Romanians cook, I deny all that has meant something to my family kitchen , I find it unacceptable .
We have in mind the example of Chef Joseph Hadad (and he’s not the only one) in a recent show that evoked recipes cooked in Morocco when he was a child . And no, they were not fusion recipes , French or molecular cuisine. And yet we’re talking about bloggers who cook with passion and not chefs . Especially because of this !
Pardon me if I’m wrong . French, German , Greek, Italian foods are not only light foods, salads and vegetable soups. Romanian cuisine also has healthy food (see the multitude of recipes with vegetables in the south of Romania) ,
” calorie bomb ”   food type ( recipes from Banat , Transylvania and Moldova) as well as food with a moderate calories content (from all over the country ). And in that case why Romanian cuisine is the Cinderella ?
So, my dear , adopt what you like in other countries’kitchens  and not be ashamed to cook  Romanian recipes! Don’t allow anyone to offend you by telling you that Romanian food is of poor quality and that Romanians don’t have culinary culture .
Today I thought to present you a typical Romanian recipe which if you’ll receive it in this form ( mainly reinterpreted in the presentation ), you wouldn’t guess that is actually common ciulama of  mushrooms (mushrooms stew with white sauce).

– 500 g ciuperci
– 30 g unt
– 1 morcov
– 1 ceapa
– 1 gogosar
– oregano
– sare

Ingrediente sos:
– 50 g unt
– 1 lingura de faina
– 300 ml lapte
– 100 ml smantana

– 500 g mushrooms
– 30 g butter
– 1 carrot
– 1 onion
– 1 bell pepper
– oregano
– salt

Ingredients for sauce:
– 50 g butter
– 1 tablespoon flour
– 300 ml of milk

– 100 ml sour cream

Dupa ce ati spalat si ati curatat legumele, le taiati grosier si le puneti impreuna cu untul intr-o tigaie.
After you wash and peel the vegetables, cut them roughly and put them together with the butter in a pan.

Caliti legumele timp de 7-10 minute, pana se inmoaie.
Temper the vegetables for 7-10 minutes, until they get soft.

Adaugati apoi ciupercutele, puneti cam 100 de ml de apa si lasati-le la fiert. Amestecati din cand in cand in tigaie. Cand legumele s-au fiert, luati tigaia deoparte si incepeti sa preparati sosul.
Then add the mushrooms, put about 100 ml of water and let them boil. Stir from time to time in the pan. When vegetables are cooked, take the pan away and start to prepare the sauce.

Puneti untul impreuna cu oregano intr-o craticioara pe care o asezati pe foc. Amestecati incet pana cand untul se topeste.
Put the butter with oregano in a saucepan and put it on the stove. Stir slowly until the butter melts.

Adaugati apoi faina si amestecati. Atentie – ea nu trebuie sa devina maronie.
Then add flour and mix. Warning – it should not become brown.

Adaugati laptele si nucsoara si amestecati bine pentru a omogeniza compozitia sosului. Lasati apoi sosul sa fiarba, amestecand in continuu. Cand acesta va avea consistenta unei creme stingeti focul. Lasati sosul sa se racoreasca putin dupa care adaugati smantana si amestecati bine pentru a omogeniza.
Add milk and nutmeg and mix well to homogenize the sauce mixture. Leave the sauce to boil, stirring continuously. When it will have the consistency of a cream put the pan aside. Allow the sauce to cool slightly then add the cream and stir well to ensure homogeneity.

Serviti cele doua preparate separat sau amestecate.
Serve the two dishes separately or mixed.

Pentru a avea o imagine cat mai buna despre ce inseamna viziunea despre acelasi fel de mancare a mai multor bloggeri romani, puteti sa ii vizitati la urmatoarele adrese:
To get a better look at what the vision of the same dish means for several Romanian bloggers, you can visit them at the following addresses:

Ioana Tone:
Dia.daria :
Bucataresele Vesele:
Andreea Denisa-Dea’s Cakes:
Iuliana Florentina Avram:
Postolache Violeta:
Laura Laurentiu:
Cerasela Badr El-Din:
Elena Toma:
Geta Cipaianu:
Lili Liliana:
Radu Groza:
Alice Ciobanu:
Iuliana Miu:
Adina Ciocalau:

Zacusca cu mere/Zacusca (vegetables stew) with apples

Nu ma gandeam ca voi reusi sa pregatesc prea multe conserve pentru iarna anul acesta. Vara asta am umblat destul de mult, cu treaba, fara treaba. Dar printre valize, rucsacele si alte bagaje am reusit sa pun cateva borcane cu dulceata, muraturi si chiar zacusca.

Acum doua saptamani mama a venit cu o reteta tare intriganta: zacusca cu mere. Am fost cam reticenta insa rezultatul final a fost neasteptat: o zacusca perfecta, deloc grea pentru stomac si foarte aromata.
I didn’t think that I would manage to prepare canning for winter this year. This summer I traveled a lot with business or without. But among suitcases, backpacks and other luggage I managed to put a few jars of jam, pickles and even vegetable stew.
Two weeks ago my mom came with an intriguing recipe: vegetable stew (zacusca) with apples. I was a little reluctant but the end result was unexpected: a perfect vegetable stew, not heavy on the stomach and very aromatic.
– 3 kg ceapa
-3 kg gogosari
-2 kg ardei kapia
-1 kg ardei gras verde
-2.5 l bulion sau 3 kg rosii
-5 kg mere rosii
– foi de dafin
– piper boabe
– 1,1 l ulei
– sare
Cantitatile de legume sunt cantarite dupa curatare.
Toate legumele se curata, se spala si se dau prin masina de tocat. Merele se curata si ele de coaja si casute seminale dupa care se dau prin masina de tocat si apoi se calesc impreuna cu 100 ml de ulei.
– 3 kg onion
– 3 kg  bell peppers
-2 kg kapia peppers
-1 kg green bell peppers
-2.5 l broth or 3 kg tomatoes
-5 kg red apples
– bay leaves
– black pepper
– 1,1 l sunflower oil
– salt
All the quantities of vegetables are weighed after cleaning.
Vegetables are peeled, wash and grounded. Apples were peeled and the seeds were taken out, passed trough a meat grinder and then tempered with 100 ml of oil.
Noi am facut zacusca afara, la foc de lemne. Intr-un vas mare am pus uleiul, ceapa tocata, foile de dafin si piperul boabe. Am calit ceapa pana adevenit aurie. Atentie sa nu cumva sa devina maronie-va fi prea mult calita.
We cooked zacusca outside at the wood fire. In a large bowl I put the oil, chopped onion, bay leaves and peppercorns. I tempered the onion until it turn into a nice golden color. Be careful – the onion shouldn’t turn into a brown color because it will be too tempered. 
Adaugati apoi ardeii, rosiile sau bulionul si amestecati des si energic. Eu am avut ajutor de nadejde 😉
Then add the peppers, tomatoes or broth and stir often and vigorously. I had a helpful apprentice 😉
Dupa ce ardeii si rosiile au fiert se adauga sare (cata doriti) si se pun merele calite. Se amesteca bine pentru a omogeniza pasta. Apoi se lasa la fiert pana cand zeama lasata de mere scade. Daca faceti zacusca pe foc de lemne veti termina foarte repede (nu pot sa va dau un timp estimativ-noi am facut doua portii in doua saptamani si timpul de preparare si fierbere nu a fost acelasi).
After the peppers and tomatoes are boiled add salt (as much as you want) and put the tempered apples. Mix thoroughly to homogenize the paste. Then let boil until you will reduce the apple juice. If you do zacusca the wood fire you will finish very soon (I cannot give you an estimated time, we made two portions in two weeks and the preparation and cooking time was not the same).
Zacusca se pune calduta in borcane curate si uscate. Apoi se sterilizeaza in cuptor timp de 15-20 de minute.
Zacusca is put warm in clean and dry pots. Then it will be sterilized in the oven for 15-20 minutes.
Bon appétit!

Farfale cu legume/Farfalle pasta with vegetables

M-am gandit zilele acestea la cei care tin post. Este o perioada in care nu se mai gasesc atat de multe legume si alimentatia tinde sa devina oarecum monotona. Asa ca am sa va propun o reteta pe care am facut-o acum ceva timp insa pur si simplu am omis sa o postez pe blog.
I thought a lot these days to those who keep the tradition of Advent fasting period. It is a time when we don’t find so many vegetables and food tends to become somewhat monotonous. So I will propose a recipe made a while ago but I just forgot to post on the blog.

Ingrediente :
-500 g farfalle
-4-5 linguri de ulei
-2 dovlecei
-1 vanata
-4-5 ciuperci champignon mari
-2 cepe
-200 ml lapte de cocos
-400 ml bulion (sau 4-5 rosii)
-2 linguri pasta de gogosar sau ardei gras rosu (sau un ardei rosu tocat)
– 500 g farfalle
– 4-5 tablespoons of oil
– 2 courgettes
– 1 eggplant
– 4-5 large mushrooms
– 2 onions
– 200 ml coconut milk
– 400 ml broth (or 4-5 tomatoes)
– 2 tbsp pepper paste or red pepper (or red pepper chopped)
– dill
– salt

Pentru inceput se pregateste sosul. Se curata legumele si se taie marunt. Intr-o tigaie se adauga uleiul si se incinge dupa care se pun legumele. Acestea se soteaza timp de 3-4 minute dupa care se adauga 300 ml de apa si sarea si se lasa sa fiarba putin. Cand sunt aproape fierte se adauga bulionul si pasta de gogosari. Daca folositi rosii si ardei rosu tocat ele se pun odata cu celelalte legume.
For start we’ll prepare the sauce. Peel the vegetables and cut into small pieces. In a pan heat the oil and add the vegetables. Temper vegetables for 3-4 minutes then add 300 ml of water and salt and let it boil a little. When almost cooked add the broth and pasta peppers. If using tomatoes and chopped red pepper put them with other vegetables.

Dupa ce legumele au fiert se stinge focul si se adauga laptele de cocos peste sos amestecand incet pentru omogenizare. In final se pune mararul tocat marunt.
After the vegetables are cooked stop the fire and add coconut milk in sauce stirring gently to blend. Finally put chopped dill.
Pastele se fierb al dente, dupa instructiunile de pe ambalaj. Cand sunt fierte se strecoara fara a le clati cu jet rece de apa dupa care se amesteca impreuna cu sosul preparat mai devreme.  
Boil pasta al dente, according to directions on the package. When cooked strain without rinsing them with cold running water then mix with sauce prepared earlier.

 Apoi se pun intr-un vas ceramic si se acopera cu un capac sau cu folie de aluminiu si se pun in cuptorul preincalzit unde se lasa timp de 20 de minute la foc mediu.
Se servesc atat calde cat si reci.
Then put in a ceramic dish and cover with a lid or aluminum foil and place it in preheated oven where is left for 20 minutes over medium heat.
It is served both hot and cold.
Bon appétit!

Chiftelute de varza cu legume/ Cabbage and vegetables balls

Nu am mai postat de ceva vreme. Probabil va intrebati daca am parasit blogul. Ei bine, nu. Am inceput sa pregatesc retetele pentru Craciun iar de la 1 decembrie am sa incep sa le public. Nu stiu cate vor fi dar cu siguranta vor fi una si una.
Pentru azi am ales o reteta care poate fi usor adaptata perioadei de post.
I have not posted in a while. You might wonder if I left the blog. Well, no. I started to prepare recipes for Christmas and from 1 December I will start to publish them. I do not know how many will be but certainly there will just great recipes.
For today I chose a recipe that can be easily adapted to the next period.

-2 kg de varza
-2 gogosari sau ardei rosii
-1 ceapa
-2 oua (optional)
-200 g faina
Ingrediente sos:
-2 kg of cabbage
-2 peppers or red peppers
-1 onion
-2 eggs (optional)
-200 g flour
Sauce Ingredients:

Varza se taie in patru sau mai multe bucati si se fierbe in apa cu sare. Odata fiarta, se scoate si se lasa sa se raceasca. Apoi se toaca la robot si se stoarce bine de apa. 
Ceapa si gogosarul se toaca si ele la robot si se storc bine.
Cabbage cut into four or more pieces will be boiled in salted water. Once cooked, take it out of the dish and let it cool off. Then chop it with the food processor and squeeze out all water.
Chop also onion and pepper and squeeze them well.

Toate ingredientele se amesteca intr-un vas mare pana cand se obtine o pasta cremoasa. Se formeaza bile si se prajesc in baie de ulei fierbinte. Chiftelutele se scot intr-un vas in care am pus servetele care vor absorbi surplusul de ulei.
Noi am servit chiftelutele cu un sos preparat din iaurt, marar, sare si piper. Puteti opta si pentru alte variante insa trebuie sa va asigurati ca sosul nu e prea gras.
Mix all ingredients in a large bowl until  obtain a creamy paste. Form balls and fry them in hot oil bath. Remove the balls in a pot in which you put paper towels that will absorb the excess of oil.
We served  the cabbage balls with a sauce made ​​from yogurt, dill, salt and pepper. You can also choose other options but you have to make sure that the sauce is not too fat.

Daca veti renunta la cele doua oua veti obtine un preparat gustos si usor de facut pentru perioada de post ce urmeaza.
Pofta buna!
If you give up two eggs you’ll get a tasty and easy to make dish for the period before Christmas
Bon appétit!

Salata de toamna la borcan/Canned autumn salad

Inainte de a pleca in concediu am facut o salata delicioasa la borcan. Reteta o am de la o colega de serviciu. De nevoie eu a trebuit sa fac unele modificari insa am sa va spun ambele variante (si a mea si cea originala).
Before leaving on vacation I made a delicious canned salad. I know this recipe from a colleague.  I had to make some changes but I’ll tell you both recipes(and mine and the original).

-5 kg vinete
-2,5 kg gogosari
-2,5 kg ardei kapia
-frunze de telina (optional)
-250 ml ulei
-250 ml otet
-250 ml apa
-250 g zahar
-1 lingura sare
-piper boabe
-mustar boabe
-1l suc de rosii
-150 ml ulei pentru rumenirea vinetelor

-5 kg eggplant
-2.5 kg peppers
-2.5 kg kapia (sweet) pepper
-celery leaves (optional)
-250 ml sunflower oil
-250 ml vinegar
-250 ml water
-250 g sugar
-1 tablespoon salt
-grain mustard
-1l tomato juice
-150 ml sunflower oil for eggplants’ roasting

Vinetele se spala si se taie in longitudinal, fara a le curata coaja. Apoi se taie in cubulete de 1-2 cm grosime. Se presara cu sare si se lasa pe o tava sau intr-un vas timp de 2-3 ore.
Wash the eggplants and cut them longitudinally, without peeling them. Then cut into cubes of 1-2 cm thick. Sprinkle the cubes with salt and leave them on a plate or in a bowl for 2-3 hours.

Cat timp vinetele stau cu sarea in vas, noi ne apucam sa spalam si sa taiem gogosarii si ardeii feliute.
Meanwhile, we will wash and cut the peppers in small slices.

Cand vinetele au lasat suficient suc, adica dupa 2-3 ore, se storc cu ambele maini si se pun intr-o tigaie unsa cu putin ulei si se rumenesc pe ambele parti. Atentie-vinetele vor absorbi mult ulei, de aceea tigaia trebuie doar unsa.
Ele se lasa apoi sa se raceasca.
Din pacate cantitatea mea de vinete s-a injumatatit datorita unui accident casnic 🙂
When the eggplants have left enough juice, after 2-3 hours, squeeze them with both hands and put them in a pan greased with a little oil and brown on both sides. Attention-eggplants will absorb much oil, so just grease the pan.
Then leave them to cool off.
Unfortunately my eggplant quantity remained only to half due to a domestic accident 🙂

Preparam marinata in care vom opari ardeii si gogosarii. Eu am dublat cantitatile pentru ca mi s-a parut ca sunt insuficiente. Dar…uitasem ca inainte de a pune zeama in borcane se adauga sucul de rosii! Asa ca fie respectati reteta originala (amestecati sucul de rosii cu marinata si puneti in borcan) sau folositi o cantitate dubla de marinata si nu mai puneti suc de rosii. Eu am gustat ambele variante (si de la colega mea), fiecare avand farmecul sau ;).
Prepare the marinade in which we will boil peppers for few minutes. I doubled the amount because it seemed to be insufficient. But … I had forgotten that before putting the juice in jars we had to add tomato juice! So either you follow the original recipe (mix tomato juice with leftover marinade and place in jar) or use double quantity of marinade and not put tomato juice. I have tasted both (also my colleagues’), each has its charm;).

Asadar, eu am oparit ardeii intr-un amestec de:
-500 ml ulei
-500 ml otet
-500 ml apa
-500 g zahar
-2 linguri sare
-piper boabe
-mustar boabe
Odata opariti ardeii, i-am lasat sa se scurga intr-o strecuratoare.
Apoi am pus in borcane alternativ un strat de vinete, unul de ardei si cateva felii se usturoi pana am umplut borcanul (am lasat loc pentru 5-6 linguri de marinata). Am pus capacele si le-am aranjat frumos intr-un vas in care am pus hartie, am adaugat apa si le-am sterilizat in cuptor timp de 30 de minute (din momentul in care apa a inceput sa fiarba).
So I parboiled peppers in a mixture of:
 -500 ml sunflower oil
-500 ml vinegar
-500 ml water
-500 g sugar
-2 teaspoons salt
-grain mustard
When peppers were parboiled, I left them to drain in a colander.
Then I put them in jars alternating a layer of eggplants,  few slices of peppers and garlic until it filled the jar (I left space for 5-6 tablespoons of marinade). I put the lids and I arranged beautifully in a pot in which I put paper, I added water and I sterilized them in the oven for 30 minutes (once the water started to boil).

Am desfacut zilele astea un borcan sa vad cum a iesit. Fara lipsa de modestie – minunata! 🙂
I opened a jar these days to see how it tastes. Without modesty – wonderful! 🙂

Zacusca – reteta bunicii/Zacusca – grandma’s recipe

Uitandu-ma zilele trecute printre retete am constat ca nu am pus pana acum reteta clasica de zacusca. Adica cea pe care o fac si mama si bunica.
Stiu mai multe retete dar in general nu-mi place mancarea facuta cu mult ulei si prajeala. Asa ca m-am gandit ca poate va este si voua de ajutor o reteta fara prea mult ulei, cu putina sare si…putin afumata.
Looking back through the recipes the other day I noticed that I don’t have yet classic vegetable stew recipe-zacusca. I mean the one my mother and grandmother usually cook for winter.
I know many recipes but in general I do not like food cooked ​​with a lot of oil and fried onion. So I thought it might be helpful to write the recipe without much oil, salt and … a little bit smoked.

Eu am folosit atat legume proaspete cat si coapte. Am copt vinetele si o parte din gogosari si ardei kapia. Am sa scriu cantitatile si care dintre legume au fost coapte si care au fost crude.
-2 kg gogosari (copti)
-2 kg ardei kapia (copti)
-2 kg ardei kapia si gogosari (cruzi)
-3 kg rosii (crude)
-2 kg ceapa(cruda)
-4 kg vinete (coapte)
-4 linguri sare grunjoasa
-foi de dafin
-1 litru de ulei
I used both fresh and roasted vegetables. I roasted the eggplants and some peppers and kapia peppers. I write quantities and which vegetables were roasted and which were fresh.
-2 kg peppers (roasted)
-2 kg kapia peppers (roasted)
-2 kg kapia peppers and peppers (fresh)
-3 kg tomatoes (fresh)
-2 kg onions (fresh)
-4 kg eggplants (roasted)
-4 tablespoons coarse salt
-bay leaves
-1 liter of sunflower oil

Curatam ceapa si o tocam marunt la robot sau masina de tocat. Sunt mult prea comoda si nu am facut niciodata reteta cu legume taiate manual, cu un cutit. Dar voi puteti incerca. Se spune ca e mai buna…
Peel the onion and finely ground it with a food processor or a manual grinder. I am too lazy and I’ve never done manually the vegetables for this recipe, with a knife. But you can try. They say it’s better …

Tocati si rosiile. Eu nu le curat de coaja sau samburi. Mi se pare ca nu mai au nici un farmec 🙂
La fel am procedat si cu gogosarii si ardeii kapia cruzi.
Process the tomatoes also. I don’t peel them or take out their seeds. I think they don’t have any taste without them 🙂
I procedeed in the same way with the fresh peppers and kapia peppers.


In final am tocat si vinetele si ardeii, toate coapte si curatate de mama (pfiuuu…am scapat de partea cea mai grea!).
Finally I processed the eggplants and peppers that were roasted and peeled by my mum (pfiuu…the difficult and ugly part!)

Am pus ceapa si uleiul in tuciul cel mare al mamei. Acum urmeaza partea in care chiar incepe sa ne placa sa facem zacusca! Oarecum…
I put the onions and sunflower oil in my mum’s black pot for cooking outside. Now it begins the funniest part when we love to cook zacusca! Somehow… Am facut focul si ne-am apucat sa calim ceapa si sa ne afumam cu randul :))
We started the fire, we begun tempering the onions in sunflower oil and to smoke ourselves :))

Cand ceapa a devenit galbuie am adaugat ardeii cruzi tocati.
When the tempered onion turned out yellow I added the fresh ground peppers.

Incepe sa se formeze zeama si sa fiarba frumos.
The juice is formed and zacusca begins to boil.

Dupa vreo 15-20 de minute am adaugat rosiile si ardeii copti dar si sarea si piperul.
After 15-20 minutes I added the tomatoes and roasted peppers but also the salt and black pepper.

Dupa inca 30 de minute am pus si vinetele si frunzele de dafin. Am lasat zacusca sa fiarba linistit amestecand din cand in cand pentru a nu se prinde fundul tuciului.
After other 30 minutes I put also the eggplants and bay leaves. I left zacusca to boil slowly and I stirred from time to time in order to prevent the sticking.

Cand zacusca arata cam asa, zeama a cam disparut, inseamna ca trebuie sa o luati cu grija si sa o puneti in borcane curate si uscate. Apoi le streilizati la cuptor intr-o tava tapetata cu hartie (nu mai am teze de doctorat asa ca am folosit cataloagele de cosmetice ale mamei) in care am adaugat apa, timp de 30 de minute.
When zacusca looks like this, and little juice left, means you have to take it carefully and put it in clean and dry jars. Sterilize then in a pan covered with parchment paper (I don’t have PhD thesis now so I used my mother’s cosmetics catalogs) in which we added water, for 30 minutes.

Savurati cateva felii de paine cu zacusca dupa care aranjati frumos borcanele pana la iarna.
Eat some loafs of bread with zacusca and then start arranging your pantries for winter.
Bon appétit!

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:

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 –
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.
-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.
-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!