Cornuri cu vin rose si ciocolata de casa/Buns with rose wine and homemade chocolate

V-am spus acum ceva vreme ca mare parte din deserturile pe care le voi face vor fi cu ciocolata. De data aceasta am optat pentru cornuri cu ciocolata. Si nu orice fel de cornuri ci unele care satisfac cei mai pretentiosi consumatori sau cum spun americanii, with a twist.
Aluatul pe care l-am folosit este unul foarte pufos, parfumat si usor de facut. Crema de ciocolata am facut-o eu insa fara a folosi ciocolata de menaj sau orice alt tip de ciocolata din comert. Cat timp voi avea cacao de buna calitate am sa incerc sa o folosesc inteligent si sa obtin combinatii inedite.
Dar sa va povestesc putin cum sa va faceti si voi acasa niste cornuri care la noi se vor repeta.
I told you some time ago that most of the desserts that I will make will be with chocolate. This time I opted for chocolate buns. And not just any buns but some buns that satisfy the most demanding consumers or as the Americans say, with a twist.
The dough that I used is very fluffy, fragrant and easy to do. Chocolate cream was made by me without using baking chocolate or any other chocolate bought from supermarket. As long as I have good quality cocoa I try to use it to get smart and unusual combinations.
But let me tell you a little about how to make homemade ​​buns that here will be repeated for sure.

Ingrediente aluat:
– 1 kg faina (800-850 g pentru aluat iar restul pentru pudrat masa de lucru)
– 4 linguri de zahar
– 50 g drojdie proaspata
-150 ml lapte cald
-150 ml vin rose demidulce
-3 galbenusuri
-50 g unt
-vanilie

Ingrediente crema de ciocolata:
-4 linguri de zahar
-50 g unt
-4 linguri cacao de buna calitate
-100 ml lapte
-cardamom
-cuisoare
-scortisoara

Ingredients for dough:
– 1 kg flour (800-850 g for dough and the rest to powder the bench)
– 4 tablespoons sugar
– 50 g fresh yeast
-150 ml warm milk
-150 ml sweet rose wine
-3 yolks
-50 g butter
-vanilla

Chocolate cream ingredients:
-4 tablespoons sugar
-50 g butter
-4 tablespoons of good quality cocoa
-100 ml of milk
-cardamom
-cloves
-cinnamon

 Am preparat prima data crema de ciocolata. E esential ca aceasta sa se poata pune in aluat fara sa curga, sa se poata lucra usor cu ea. In concluzie trebuie sa fie rece si densa.
Am maruntit condimentele intr-un mojar si mi-am pregatit toate ingredientele deoarece crema se prepara rapid si nu aveam timp sa caut dupa ele.
I prepared first  the chocolate cream. It is essential that the chocolate cream to be put in dough without having problems of flowing, so you can easily work with it. The conclusion is that it has to be cold and dense.
I chopped spices in a mortar and I prepared all the ingredients for the cream because is prepared quickly and I wouldn’t have had time to look after them.

Cred ca v-am mai povestit de reteta mea de baza pentru crema de ciocolata dar o voi mai face. Am pus zaharul intr-o craticioara si l-am topit si caramelizat putin, la foc mic.
I think I’ve mentioned before my basic recipe for chocolate cream but I will do it again. I put the sugar in a saucepan and I melted and caramelized it.

Apoi am pus untul si am amestecat bine pentru a-l topi si incorpora in zaharul topit.
Then I put butter and I mixed well to melt and to incorporate it into the melted sugar.

Apoi am pus condimentele si laptele si am lasat sa fiarba cam 5-6 minute.

Then I put the spices and milk and left it simmer for about 5-6 minutes.

 In final am adaugat si cele patru linguri de cacao. Am amestecat bine cu un tel si am lasat crema sa fiarba pana cand am obtinut consistenta care se vede in fotografie. Dupa ce ati luat craticioara de pe foc acoperiti-o si lasati crema sa se raceasca.
Finally I added four tablespoons of cocoa. I mixed well with a whisk and left the cream to boil until I got the consistency that you see in the picture. After I have taken the saucepan from the stove I covered it with a lid land left the cream to cool off.

Vinul pe care l-am folosit a fost lasat cateva minute la incalzit intr-un pahar, pe masa.Si da, ati ghicit – am folosit vin „capsunica” de la bunicii mei.
The wine I used was left a few minutes to warm in a glass on the table. And yes, you already guessed – I used „strawberry”wine from my grandparents.

 Am maruntit drojdia, am adaugat laptele caldut in care am dizolvat zaharul si vinul din pahar dupa care am cernut cam 300 g de faina deasupra. Am acoperit vasul cu un prosop si am asteptat ca drojdia sa-si faca treaba.
I crumbled the yeast, I added warm milk in which I dissolved sugar and the wine in the glass and after I sieved about 300 g of flour on top. I covered the bowl with a towel and waited for the yeast to do its thing.

Cand faina „a crapat” amestecam cu mana si obtinem o compozitie moale. Apoi adaugam restul de faina pana la obtinerea unui aluat lipicios. Incorporam cate putin galbenus (gradual) si framantam incet. Apoi facem acelasi lucru si cu untul moale. Framantatul nu va dura mai mult de 10 minute si nu implica efort prea mare. Acoperim apoi vasul in care avem coca si asteptam ca aceasta sa isi dubleze volumul.
When flour „cracked”, mix by hand and get a soft composition. Then add the remaining flour until you’ll get a sticky dough. Incorporate some yolk (gradually) and knead gently. Then do the same with soft butter. Kneading will take no more than 10 minutes and does not involve too much effort. Then cover the vessel with a towel and wait to double its volume.

Cand coca a crescut frumos, presarati faina pe masa si intindeti aluatul.
When dough has risen nicely, sprinkle flour on the table and stretch the dough.

Am taiat sub forma de triunghi si am pus cate un pic de crema pe fiecare bucata de aluat. Voi puteti taia sub orice forma, ba chiar sa le faceti sub forma de rulouri.
Am preincalzit cuptorul la 170 de grade Celsius. Cornurile se coc timp de 15-16 minute, cu ventilatie.
I cut out as triangles and put a bit of chocolate cream on each piece of dough. You can cut in any form, or even to make them rolls.
I preheated the oven at 170 degrees Celsius. The buns are baked for 15 to 16 minutes, with ventilation.

Serviti-le langa un vin fiert, aromat si dulce sau langa o cafea aburinda! Delicioase!
Serve them near a boiled wine, aromatic and sweet or near a hot coffee! Delicious!

Placinta cu varza (Palaneţ cu varza) / Cabbage pie

Cei ce locuiesc in zona Ardealului cunosc foarte bine aceasta reteta. Poate si ceilalti au avut ocazia sa guste in drumul lor prin tara acest preparat delicios.
In familia mea se pregatea destul de des atunci cand traia strabunica. Dupa moartea dumneaei insa nici una dintre noi nu am mai facut. Pana inainte de Craciun cand mi-am adus aminte de Buni si toate retetele minunate pe care ni le pregatea la fiecare sfarsit de saptamana cand o vizitam.
M-am apucat de treaba avand temerea ca nu va iesi atat de buna cum era cea facuta de Buni. Dar am respectat tot ceea ce mi-a spus cand inca eram o copila. Si a iesit atat de buna si pufoasa!

Aluat 

500 ml apa calduta
50 g de drojdie
900 g faina
3 oua
50 g smantana
1 lingurita de zahar brun
4 linguri de ulei
sare

Umplutura 

1.5 kg varza proaspata
1 ceapa
4 linguri ulei
sare
cimbru uscat
piper

Those who live in Transylvania area know very well this recipe. Maybe also the others have had the opportunity to taste this delicious dish on their trips through country.
In  my family this recipe was prepared quite often when great grandmother lived. After her death none of us baked it anymore. Before Christmas I remembered the all the good and  wonderful recipes that great grandma prepared us every weekend when we were visiting her. That’s when I decided to prepare it.
I started working with fear that he will not get as good as it was when Buni baked it. But I respected what she told me when I was still a child. And it was so good and fluffy!


Dough


500 ml warm water
50 g of yeast
900 g flour
3 eggs
50 g sour cream
1 teaspoon brown sugar
4 tablespoons oil
salt


Filling


1.5 kg fresh cabbage
1 onion
4 tablespoons oil
salt
dried thyme
pepper

Se taie varza ca pentru salata, chiar mai mare. Daca varza este foarte fibroasa si tare este preferabil sa o taiati cat mai subtire.
Cut the cabbage as you cut it for a salad, even bigger. If the cabbage is very fibrous and hard it is preferable to cut as thin as you can.



Se taie si ceapa si se adauga in vasul in care am pus varza. Apoi adaugam uleiul si punem vasul la foc. Amestecam des deoarece vom cali varza fara a mai adauga apa. Are tendinta de a se prinde de fundul vasului  asa ca trebuie sa fim atenti.
Cut the onion and add it to bowl where you put the cabbage. Then add oil and put the dish on the stove . Stir  cabbage often because it has to temper without adding water. Tends to catch to dish’s bottom so we must be careful.

Nu uitati sa adaugati sarea si piperul proaspat rasnit.
Don’t forget to add the salt and fresh ground pepper.

Intr-un vas mare se pune drojdia faramitata, jumatate din cantitatea de apa calduta, sarea si zaharul. Apoi se cern cca 200 g de faina si se acopera vasul cu un prosop. Se lasa cam 15 minute intr-un loc ferit de frig si curent. In acest timp amestecul va incepe sa dospeasca. Apoi adaugam restul de apa, faina, ouale, smantana si framantam incet. Aluatul se framanta mult mai usor daca adaugam putin ulei si-l incorporam treptat.
Astfel dupa ce am incorporat cele 4 linguri de ulei aluatul va fi pus din nou la dospit pentru inca 15-20 de minute.

In a large bowl put the yeast crumble, half of the amount of warm water, salt and sugar. Then add about 200 g sieved flour and cover bowl with a towel. Allow about 15 minutes in a place away from cold. During this time the mixture will begin to yeast. Then add the remaining water, flour, eggs, cream and knead gently. The  dough will be easier to knead if you add a little oil and incorporate it gradually.
So after I incorporated the 4 tablespoons of oil the dough was put in a warm place again for another 15-20 minutes.
Jumatate din aluat se intinde pe masa pudrata cu faina dupa care se transfera cu ajutorul unui sucitor intr-o forma de copt. Peste aluat vom intinde umplutura. Apoi vom pune cealalta bucata de aluat si il crestam cu un cutit pentru a permite umpluturii sa elimine aburul format.
Se pune la copt in cuptorul preincalzit, la temperatura medie. In cazul meu a durat cam 50 de minute.
Placinta se serveste calda sau rece, ca aperitiv sau fel principal.
Half of the dough is tretched on the table dusted with flour then transferred with a rolling pin into a baking form. The filling will be spred over the dough . Then we put the other piece of dough and cut some lines in the middle with a knife to allow the elimination of steam formed by the filling.
Place the dish in the preheated oven at and bake medium temperature. In my case it took about 50 minutes.
Serve the pie warm or cold as an appetizer or main dish.


Bon appétit! 🙂

Cozonac / Romanian Sweet Bread

De mult timp caut o reteta buna de cozonac. De fiecare data m-am lovit de faptul ca trebuie framantat mult timp, ba trebuie de cate 2-3 ori si nu mai putin de 30 de minute. Trebuie sa recunosc faptul ca nu imi place in mod deosebit sa framant si nici nu ma dau in vant dupa retete de genul celor de care v-am spus mai sus. Si dupa multa vreme am gasit o reteta de cozonac extraordinara. Cea a Gabrielei . Prima data cand am facut-o, anul acesta de Pasti, am avut o surpriza de proportii. Si nu exagerez. Mi-au crescut atat de mult cozonacii incat s-au unit in cuptor si mi s-a deschis si usa  🙂 Pare greu de crezut dar este adevarat. Au iesit tare pufosi si nu au avut viata prea lunga, neavand nici macar o fotografie sa v-o pot arata. Asa ca de Craciun am repetat reteta. Multumesc, Gabriela! 

Sa va spun ce ingrediente am folosit:
Aluat:
– 1 kg faina (GRANIA verde, pentru cozonac)
– 50g drojdie (pachetel galben BUDAFOK)
– 250g zahar
– 500 ml lapte de 3,5% grasime  (+2, 3 linguri daca este necesar)
– 200 g unt topit
– 5 galbenusuri
– 1 lingurita rasa de sare
– coaja rasa de lamaie, portocala, esenta de rom, vanilie

Umplutura:

–  200 g nuca macinata 
– 100 g crema de lapte
– stafide rehidratate
– rahat

I was looking for a long time for a good  recipe of cozonac. Every time I found recipes that said I should knead the dough fora long time, even 2-3 times and no less than 30 minutes. I must admit that I do not particularly like to knead and I don’t like recipes like the ones mentioned above.  And after some time I found a great cozonac recipe. Gabriela’s recipe. The first time I baked after this recipe on Easter, and I had a big surprise. And I don’t exaggerate. My cake grown so much so the two separate cakes became one and they even opened my oven’s door :)) It seems hard to believe but true. It was  fluffy and didn’t have a long life, so I don’t even have a photo that I can show it to you. So I repeated this recipe for Christmas. Thanks, Gabriela!

Let me tell you what ingredients I used:

Dough:

– 1 kg flour 
– 50g yeast 
– 250g sugar
– 500 ml milk 3.5% fat (+2, 3 teaspoons if necessary)
– 200 g butter, melted
– 5 yolks
– 1 teaspoon salt
– Lemon zest, orange, rum essence, vanilla

Filling:

– 200 g ground walnuts
– 100 g milk cream 
– rehydrated raisins
– turkish delight


Am cernut faina intr-un bol mare de doua ori si am incalzit putin laptele in care am dizolvat zaharul si vanilia.
Apoi o parte din faina impreuna cu drojdia si cateva linguri de lapte caldut le-am pus intr-un castron. Peste drojdie si lapte se presara cateva linguri de faina si se lasa la dospit. 

I sifted the flour in a large bowl twice and I heated the milk and I dissolved the sugar and vanilla in it.
Then I put some flour with yeast and a few tablespoons of warm milk in a bowl. Sprinkle some flour over the yeast and milk and let the dough to yeast for some minutes. 




Cand faina de deasupra a inceput sa crape adaugam restul de lapte, galbenusurile frecate cu sare si restul de vanilie si faina care ne-a mai ramas. 

When the flour above began to „crack” add remaining milk, yolks mixed with salt and vanilla and the flour that  left.



Framantam aluatul adaugand treptat untul topit. Am framantat in total vreo 15 minute dupa care am acoperit vasul cu un prosop de bucatarie si l-am pus intr-un loc unde stiam ca este caldut. Coca a fost lasata cam 45 de minute timp in care si-a dublat volumul.

Knead the dough adding gradually the melted butter. I have knead the dough a total of about 15 minutes and  after that I covered the bowl with a kitchen towel and put it in a warm place. The dough was left about 45 minutes to yeast during which the volume doubled.



Intre timp am preparat crema din nuca macinata si crema de lapte. Stafidele fusesera rehidratate in apa minerala iar rahatul taiat in bucatele.
Cand coca a crescut am impartit-o in doua bucati. Fiecare bucata am impartit-o din nou in doua si le-am intins pe masa unsa cu ulei. Am pus crema de nuca, stafidele si rahatul si le-am rulat. Apoi cele doua rulouri le-am impletit si le-am pus in tava tapetata cu hartie de copt. 

Meanwhile I prepared cream of cream milk and ground walnuts. I also rehydrated  the raisins in sparkling water and  I cut the Turkish delight in small pieces.
When dough has risen I divided it into two pieces. I divide each piece again in half and lay on the table greased with oil. I put the cream, raisins and Turkish delight and I rolled them. Then the two rolls were  blended and put in baking tray in which I put some baking paper.

Fiecare cozonac va fi uns cu galbenus amestecat cu zahar sau apa cu zahar. Apoi se baga in cuptorul preincalzit si se coace la temperatura medie. 

Each cozonac will be brushed with egg yolk mixed with sugar or with a syrup made of water and sugar. Then it will be put in the preheated oven, at medium temperature. 



Cand cozonacul este gata va arata ca si cel din fotografiile de mai sus: rumenit frumos 🙂
When it’s baked it will look just like the one in the pictures: goldish 🙂


Lasati-l sa se raceasca inainte de a-l taia. 
Let it cool off before cutting the slices.




M-am gandit sa va invit macar virtual in casa mea, asa cum a fost ea de Craciun si Anul Nou, la un pahar de sampanie, rom sau lichior 🙂

I thought it would be nice to invite you virtually in my house, like it was for Christmas and New Year’s Eve to drink a glass of champagne, rum or liqueur 🙂




Bon appétit!

Placinta cu leurda si branza de capra/ Wild garlic and goat cheese pie

Nu stiu daca ati gustat vreodata placinta cu branza de capra si leurda. Mie mi-a placut tare mult!
Unde sa mai punem ca se face rapid. In ultima vreme parca totul se reduce la timp. Cine are timp sa-mi dea si mie! 🙂
Dar sa va spun cum sa faceti placinta.

Ingrediente coca:

– 600 g faina (si 100 g pentru pus pe masa)
– 50 g unt
– 300 ml iaurt
– 1 ou
– 1 ou pentru uns (optional)

Ingrediente umplutura:

– leurda (10 frunze)
– 500 g branza de capra nesarata
– 2 oua

I don’t know if you ever tasted goat cheese and wild garlic pie. I loved it! 
And where mention that is baked rapidly. From a while all the things concern time. Who has time to spare please give it to me! 🙂
But let me tell you how to bake that pie. 

Ingredients for dough:


– 600 g flour (and 100 g to spread on the table)
– 50 g butter

– 300 ml yogurt
– 1 egg
– 1 egg for crust (optional)

Ingredients for filling:



– wild garlic (10 leaves)
– 500 g unsalted goat cheese
– 2 eggs

  Am pregatit pentru inceput umplutura. Am spalat leurda si am tocat-o marunt dupa care am amestecat-o intr-un castron cu branza si cele doua oua. Amestecul rezultat se pune in frigider cat timp pregatim coca.

First I prepared the filling. I washed the wild garlic and I cut it. I mixed it in a bowl with goat cheese and the two eggs. The filling that resulted was put in the fridge as long as we prepare the dough.

Intr-un bol vom pune iaurtul, oul si untul rece. Se amesteca cu o spatula. Api se adauga treptat faina. Se obtine un aluat elastic. Acesta se pune in frigider 15 minute.
Apoi il scoatem din frigider si il impartim in doua bucati egale. Una dintre ele se intinde pe masa si apoi se pune in tava. Apoi se inteapa cu furculita.

In a bowl we will put the yogurt, the egg and cold butter. We will mix with a spatula. Then we’ll gradually add the flour. We’ll obtain an elastic dough. The dough will be put in the fridge for 15 minutes. 
After that we’ll take it out of the fridge and divide it by two. One of the pieces of dough will be stretched on the table and then put in the tray. Then it will be sting with a fork.

Punem umplutura si o aranjam frumos.
We’ll put the filling and we’ll arrange it.


Se intinde pe masa cea de-a doua bucata de aluat dupa care se pune peste umplutura. Se aranjeaza si se decoreaza dupa cum doriti. Apoi se da cu ou si se baga in cuptorul preincalzit.
Atunci cand placinta e coapta culoarea ei va fi auriu.

The second piece of dough will be also stretched on the table and after that is put on the filling. The dough is arranged and decorated as you wish. Smear it with the egg and put it in the preheated oven. 
When the pie is baked it’s color will be goldish.

Se serveste calda sau rece, cu salata sau simpla.
The pie is served warm or cold, with salad or simple.

  

Sper sa va placa si voua aceasta placinta! Pofta buna!
I hope that you’ll like this recipe! Bon appetit!

Cornuri cu nuci caramelizate / Buns with caramelized walnuts

Zilele acestea am lipsit cam mult. Si eu si sotul ne-am sarbatorit zilele de nastere, fiind nascuti pe 7 (el) si pe 9 (eu).
Din pacate nici saptamana care vine nu am sa fiu prea mult prezenta. Din mai multe cauze. Sunt si destul de ocupata in aceasta perioada dar am si o problema tehnica. Laptopul meu nu mai poate fi alimentat; se pare ca este o problema la cablul de alimentare. Si cum sotul meu lucreaza si acasa va fi destul de greu sa am acces la calculator. Asa ca voi gati, voi face fotografii si astept sa rezolv problema despre care va spuneam.

Dar sa trecem la treaba! Am facut niste cornulete cu nuci caramelizate absolut minunate!

Iata de ce ingrediente avem nevoie:

– 6 oua
– 6 linguri de zahar
– vanilie
– 14 g drojdie uscata
– 100 ml smantana dulce
– 600 ml lapte
– 1200 g faina (si inca 200 g pentru presarat pe masa)
– 400 g nuci
– 7 linguri de zahar

These days I missed a lot. Me and my husband celebrated our birthdays, being born on 7th of April (him) and on 9th of April (me). 
Unfortunately also this week I’ll miss a lot. There are few causes. I’m quite busy in this period of the year but I have also a technical problem. My laptop can’t be charged; it seems that it has a problem with charger’s wire. And considering that my husband works also at home it will be quite difficult to have access at the other computer. So I’ll be cooking, I’ll take photos and I’ll wait until my problem with the charger will be solved. 


But in off talking-let’s get back to work!I baked some wonderful buns with caramelized walnuts!


Here are the ingredients:

– 6 eggs
– 6 tablespoons of sugar
– vanilla
– 14 g dried yeast
– 100 ml sweet cream
– 600 ml milk
– 1200 g flour (and 200 g in addition for spreading on the table)
– 400 g walnuts
– 7 tablespoons of sugar

Amestecam cele sase oua cu sase linguri de zahar, laptele caldut si smantana. Apoi vom adauga vanilia, drojdia si jumatate din cantitatea de faina. Se amesteca bine, se pune un prosop peste vas si se lasa la dospit pana cand coca isi va dubla volumul.
Cand coca a dospit adaugam restul de faina si amestecam. Coca se lasa sa se odihneasca timp de 15 minute.

We mix the eggs with the 6 tablespoons of sugar, warm milk and sweet cream. After that I put vanilla, yeast and half of the quantity of flour. We knead well, we put a fabric napkin on the recipient and we let the dough to yeast until it doubles its volume. 
When the dough yeasted we’ll add the rest of the flour and we knead. The dough will be left to rest for 15 minutes.

Intre timp am caramelizat zaharul si am pus nucile. Dupa ce le-am amestecat le-am pus pe o farfurie intinsa uda. Cand zaharul caramelizat s-a racit am desfacut nucile.

Meanwhile I caramelized the sugar and I put the walnuts. After I mixed the sugar with the walnuts I put them on a wet plate. When the caramel cooled off I separated the walnuts. 

Am presarat faina pe masa si am intins o parte din coca pe care am taiat-o in triunghiuri de aproximativ aceeasi dimensiune. Am pus cateva nuci pe fiecare triunghi si le-am rulat de la baza spre varf. Apoi le-am asezat in tava in care am pus hartie de copt.
Cuptorul trebuie sa fie preincalzit. Se baga tava si se fixeaza la temperatura medie. Cornurile se vor unge cu un sirop facut din 2-3 linguri de zahar, vanilie si apa. Astfel cornurile noastre se rumenesc frumos capatand o culoare aurie.

I spread flour on the table and I stretched a part of the dough on it. The dough was cut in triangles with almost  the same size. I put some caramelized walnuts on each triangle and I rolled it from the base to its height. I put each of them on the tray (in which previous I put baking paper).
The oven must be preheated. The tray will be put in the oven and the temperature will be set to be medium. 
With a brush I put some syrup on each bun. The syrup was made of 2-3 tablespoon of sugar, vanilla and some water. This way our buns will have a nice honey colour when they will be baked. 

Serviti cornurile cu lapte caldut sau o cafea la micul dejun. Sunt delicioase!

Serve the buns with warm milk or coffee at breakfast. There are delicious!

Sa aveti o saptamana minunata!

Have a wonderful week!

Ficelles picardes

Azi a fost o zi de toamna superba. Ma intreb cat va mai dura pana cand iarna isi va intra in drepturi?
Chiar daca vremea a fost frumoasa eu deja ma pregatesc intens pentru Sarbatorile de Iarna. Astept Craciunul cu tot ceea ce inseamna el!
Pentru azi am ales o reteta care imi place foarte mult si care imi aduce aminte de o perioada foarte frumoasa petrecuta in Picardie, Franta. 🙂

Ingrediente pentru clatite (ficelles):

– 250 g faina
– 20 g unt
– 1 ou
– 350 ml lapte
– sare

Ingrediente pentru sos:

– 250 ml lapte
– 20 g unt
– 75 g branza Edam
– 150 g branza Emmentaler


Ingrediente pentru umplutura:

– 7-8 felii de muschi de porc
– 300 g ciuperci champignon
– 1 ceapa
– 75 g branza Edam
– 3 linguri smantana

Today it was a nice and warm autumn day. I wonder how long it will take until the winter will come?
Although the weather was warm I’m preparing intensely for winter holidays. I’m waiting for Christmas with all that it means!
For today I chose a recipe that I love so much and that brings sweet memories about a wonderful period spent in Picardie, France.

Ingredients for pancakes (ficelles):

– 250 g flour
– 20 g butter
– 1 egg
– 350 ml milk
– salt

Ingredients for sauce:

– 250 ml milk
– 20 g butter
– 75 g Edam cheese
– 150 g Emmentaler cheese

Ingredients for filling:

– 7-8 slices ofpork fillet
– 300 g champignon mushrooms
– 1onion
– 75 g Edam cheese
– 3 tablespoons of fresh cream

Se amesteca untul (aflat la temperatura camerei) cu oul.

We mix the butter (which is at room’s temperature) with the egg.

Se incorporeaza faina dupa care se adauga laptele si se omogenizeaza. Apoi clatitele se vor coace intr-o tigaie antiaderenta.
We’ll add the flour and we mix well. After that, we’ll add the milk and we’ll homogenize the composition. The pancakes will be baked in a non adhesive pan.

Curatam ciupercile si ceapa, le taiem marunt si le punem intr-un castron.

We peel off the mushrooms and the onion, we cut them finely and we put them into a bowl.

Adaugam branza Edam taiata marunt si smantana si amestecam.

We’ll add Edam cheese finely chopped and cream and we mix.

Punem pe fiecare clatita cate o bucata de muschi.

On each pancake we’ll put a slice of pork fillet.

Se adauga umplutura peste felia de muschi.

We’ll put the filling on the slice of fillet.

Clatita se ruleaza si se asaza intr-un vas ceramic pentru gratinat, uns in prealabil cu unt.

The pancake will be rolled and put into a ceramic recipient, specially made to gratinate the food in it.The recipient has to be greased with butter before we put the pancakes.

Clatitele se asaza intr-un singur strat.

Pancakes will be put into a single layer. 

Se prepara sosul. Se incalzeste laptele dupa care se adauga cele doua tipuri de branza si untul si se amesteca bine pana cand sosul devine omogen.

We’ll prepare the sauce. We’ll put milk in the pan and we warm it. We’ll add the two types of cheese and butter and we mix well so that the sauce to become homogeneous.

Sosul se pune peste clatite. Vasul se baga in cuptorul preincalzit si se lasa cca 20-30 de minute.

The sauce will be put on the pancakes. The recipient will be put in the preheated oven and left there for 20-30 minutes.

Cand ficelles sunt gata vor arata ca in imagine.

When the ficelles are baked they will look like the ones in the image.

Mai are cineva vreun dubiu ca acest tip de mancare este minunat? Daca da, incercati-l! 🙂
Is there someone who has doubts that this type of food is wonderful? If the answer is yes, try it! 🙂

Tarta cu praz si sunca/ Leek and bacon tart

In ultima perioada am lipsit cam mult. Dar va asigur ca am avut motive intemeiate. 🙂
Acum incerc sa recuperez si sa va propun niste retete simple si gustoase, numai bune de gatit in aceasta toamna friguroasa.
Pentru azi m-am gandit ca ar fi potrivita o tarta sarata cu praz si bacon.

Ingrediente (pentru 2 bucati cu diametrul de 26 cm):

– 250 ml apa
– 300 g faina

– 7g drojdie
– sare
– 50g unt
– 1 praz
– 2 rosii
– 200 g sunca
– condimente (cimbru, oregano, piper)
– 2 oua

These days I missed a lot from here. But I assure you that I had very good reasons. 🙂
Now I’m trying to recuperate the time and to post some simple and tasty recipes, good to be cooked in this cold autumn.
For today I chose a leek and bacon salty tart.

Ingredients (for 2 tarts with the diameter of 26 cm):

– 250 ml water
– 300 g flour
– 7 g yeast
– salt
– 50 g butter
– 1 leek
– 2 tomatoes
– 200 g bacon
– condiments (savory, oregano, pepper)
– 2 eggs

Se pune apa calduta impreuna cu drojdia, untul si jumatate din cantitatea de faina si se amesteca bine intr-un bol.

We put the warm water with the yeast, butter and half of flour’s quantity and we mix well in a bowl. 

Se lasa la dospit la caldura pana isi dubleaza volumul. Se adauga apoi restul de faina si se framanta bine.

We will let this composition to yeast in a warm place until it doubles its volume. We’ll add the rest of flour and we knead well. 

Impartim aluatul in doua bucati. O bucata se va intinde cu mana umeda intr-o forma antiaderenta .

We divide the composition in order to have two pieces. One piece will be stretched on a non sticky tray. To be more easier we will stretch it with the wet hand.

Se adauga prazul taiat bucatele mici si rosiile felii.

We will add the leek cut in small pieces and thin slices of tomatoes.

Se adauga sunca taiata in bucati potrivite si oul batut (impreuna cimbru, oregano si piper). Atentie – cantitatile date in reteta sunt pentru doua bucati, asa ca puneti jumatate din cantitati la o tarta si cealalata la a doua tarta.
Se introduce in cuptorul preincalzit si se coace la temperatura medie. Nu va pot da un timp minim de coacere tocmai din cauza cuptorului; fiecare cuptor coace diferit si va trebui sa verificati periodic pentru a vedea stadiul de coacere.

We will add finally the bacon cut in medium slices and one egg well mixed with a fork (mixed also with savory, oregano and pepper). Attention – the quantities from this recipe are for two tarts. Use half of the quantity for one tart and the other half for the second one.
The tray will be put into the preheated oven and the tart will be baked at medium temperature. I can’t give you a minimum time for baking this tart because of the oven; each oven bakes differently so you will have to check periodically to see the degree of baking.

Atunci cand tarta e coapta trebuie sa arate asa! 🙂

When the tart is baked it should look like this! 🙂

Asa-i ca-i simplu de facut? Mmm, si foarte gustoasa!
Zilele urmatoare am sa vin cu inca vreo doua retete simple si gustoase. In plus se apropie Haloween sau 1 noiembrie (in zona Ardealului este o sarbatoare mare numita si „Luminatia” sau „Ziua mortilor”) si va trebui sa marcam si aceasta in calendarul nostru virtual!

It’s so simple to bake this tart, isn’t it? Mmm, and it’s so tasty!

Next days I will come with two more simple and tasty recipes. Soon we will have the Halloween (in Romania, to be more precise in Transylvania, people celebrate „Death peoples’ day” or „Luminatia”) so we’ll have to mark this in our virtual calendar!

Covrigi cu branza/ Pretzels with cheese

 In ultima perioada am inceput sa gasesc foarte rar covrigi buni. Din cand in cand am pofta de un covrig bun si o cafea aromata si toate astea in mare viteza, la serviciu. Ei bine, a devenit o aventura sa gasesti asa ceva.
Asa ca m-am apucat sa fac in propria-mi bucatarie.

 Ingrediente

– 700g faina
– 400 ml apa
– 1 lingura ulei
– 200g branza nesarata
– 50g drojdie uscata
– 1 lingura zahar
– sare
– seminte pentru ornat

Punem apa, faina, uleiul, branza, drojdia, zaharul si sarea intr-un recipient si le amestecam. Lasam sa dospeasca 30 minute dupa care aluatul se va framanta si se va lasa pentru inca 30 de minute la dospit.
Acesta isi va dubla volumul.
Pentru amestecarea si dospirea aluatului puteti folosi si masina de paine setata la programul special pentru aluaturi.
Se imparte in parti egale in functie de cat dorim sa fie de mari (mie mi-au iesit 36). Fiecare bucata de aluat se imparte in doua si se rasuceste astfel incat sa obtinem o spirala careia ii unim capetele.
Intr-o oala de dimensiuni potrivite punem apa si o lasam pe aragaz pana cand clocoteste. Apoi cu ajutorul unei spumiere punem fiecare covrig si il oparim timp de 1-2 minute. Covrigul se scoate si se pune in tava dupa care presaram seminte peste el. Vom proceda la fel cu toti covrigii.
Tava se baga in cuptorul preincalzit. Se vor lasa la copt la foc mediu pana cand vor deveni aurii.
Au iesit deliciosi! Ce-i drept au fost cam multi insa am avut grija sa ii impartim in stanga si-n dreapta!

 I love pretzels and now I started to find quite rarely good pretzels. Sometimes I like to have a good pretzel and a flavored coffee and all these in speed, at work. Well, it’s an adventure to find something like this near my company. 
So I decided to bake some pretzels in my own kitchen .

Ingredients 

– 700 g all purpose flour
– 400 ml water
– 1 tablespoon of sunflower oil
– 200 g unsalted cheese
– 50 g dried yeast
– 1 tablespoon of sugar
– salt

– seeds

We put the water, flour, oil, cheese, yeast, sugar and salt into a bowl and we mix them. We let them yeast for 30 minutes. After this time we will knead the dough and we will let it again to yeast for 30 minutes. The dough must double its volume.
For mixing and kneading the dough you can use the bread machine. You must use the special program for making the dough.
We will divide the dough in equal parts, considering how big we want be the pretzel (I made 36 parts). Each part of dough will be divided by two and we will twist one against the other so that we will have a spiral. We will put the two ends together and we will obtain the pretzel.
We will put water into a pot and we will put it on the stove. We will let it there until the water begins to boil.
With a spoon we will put each pretzel into the boiling water and we’ll keep it there for 1-2 minutes. After that the pretzel will be put on the tray. We spread some seeds on it. We do the same things with all the pretzels.
The tray will be put into the preheated oven. The pretzels will be baked at medium temperature until they begin to be parched.

They were delicious! I baked to many pretzels but I made an instant give away for my friends!

Trandafiri cu alune/Dough roses with hazelnuts and cinnamon

 Azi a fost o zi foarte calduroasa. Totusi am avut chef sa gatesc si sa fac trandafiri cu alune de padure. Nu am mai facut pana acum si nici nu stiam ce reteta se foloseste dar m-am apucat sprintena de treaba.

Recunosc, m-a ajutat si Frosa, masina noastra de paine. Eu am aruncat ingredientele, ea a amestecat si a dospit. Se numeste „a munci”.
 Iata ce am muncit eu! Bine…si Frosa.

Ingrediente (pentru aluat)
– 600 g faina de patiserie
– 250 ml lapte
– 200 g zahar
– 2 oua
– 50 g unt
– 2 pliculete Bourbon Vanilla
– 25 g drojdie uscata
– esenta rom

Ingrediente (pentru umplutura)– 250g alune de padure macinate
– 100 g zahar
– 50 ml lapte

Ingrediente (pentru sirop)
– 50 g zahar
– 1 lingurita scortisoara
– 1 plic Bourbon Vanilla
Ingredientele se amesteca si vom obtine crema pentru umplutura.

Today it was a hot summer day. Though I felt like cooking  and to bake also dough roses with hazelnuts. I haven’t baked dough roses until now and I didn’t knew any recipe that I should use but I started to work cheerful.
I admit, Frosa, our bread machine, helped me. I threw the ingredients, she mixed them up and she yeasted the dough. It’s called „to work”.
Look what I „worked”! Well…me and Frosa.

Ingredients (for dough)
– 600 g flour for pâtisserie
– 250 ml milk
– 200 g sugar
– 2 eggs
– 50 g  butter
– 20 g Bourbon Vanilla
– 25 g dried yeast
– rum

Ingredients (for filling)
– 250 g roasted hazelnuts (for filling)
– 100 g sugar (for filling)
– 50 ml milk (for filling)

Ingredients (for syrup)

– 50g sugar
– 1 teaspoon of cinnamon
– 10 g Bourbon Vanilla

The ingredients will be mixed to obtain a cream for filling.

Daca folositi metoda clasica de framantare si dospire amestecati toate ingredientele pentru aluat cu jumatate din cantitatea de faina. Se lasa la dospit pana isi dubleaza volumul dupa care se adauga si restul de faina.
Aluatul obtinut se imparte in doua. Se intind pe rand pe masa si se umplu cu alune amestecate cu zahar.
Rulourile obtinute se taie ca in fotografie si se pun intr-o forma rotunda tapetata cu faina. Nu se vor inghesui prea tare pentru a avea loc sa dospeasca.
Se baga in cuptorul preincalzit. Se scoate dupa 10 minute si cu ajutorul unei pensule se unge cu siropul preparat. Se lasa la copt pana cand suprafata trandafirilor devine aurie.

If you are using the classical kneading and yeasting method, mix all the ingredients for the dough with half of the quantity of flour. This mix is let to yeast until it doubles its volume. After that we will add the rest of the flour. The dough that was obtained is divided in two equal parts. Each one of those parts are stretched on the table (on which we have spread flour) and is filled with hazelnuts and rolled. The rolls that were obtained are cut as in the photo and will be put into a round baking tray in which we have spread flour. We don’t put the parts of dough to close because they will yeast.
The tray is put into the preheated oven. It’s taken out after 10 minutes and the syrup is put on the roses with a brush. The roses will be kept in the oven until their surface will have a golden-caramel color.