Pastrav cu salsa de legume/Trout with vegetables salsa

In asteptarea primaverii care nu mai da nici un semn ca va veni curand, eu mi-am propus sa renunt la mancarea grea pe care o gatim in timpul iernii si sa fac o trecere catre alimentatia de primavara-vara.
Am pregatit pastrav cu salsa de legume.
In anticipation of spring which gives no sign that it will come soon, I have decided to give up the heavy food that we cook in the winter and make a transition to spring-summer diet.
I prepared trout with vegetables salsa.

Ingrediente peste la folie:
-pastrav
-felii de lamaie
-sare
-enibahar

Ingrediente salsa:
-o jumatate de ardei rosu
-o jumatate de ardei galben
-o jumatate de ardei verde
-1 tomata kumato
-100 g creveti decorticati (am folosit din cei fierti si congelati)
-o jumatate de castravete
-sucul unei jumatati de lamaie
-2 linguri de smantana fermentata 12% grasime
-enibahar
-piper mozaic macinat
-seminte de pin
Ingredients fish:
-trout
-slice of lemon
-salt
-allspice

Salsa ingredients:
-half a red pepper
-half a yellow pepper
-half a green pepper
-1 kumato tomato
-100 g peeled shrimps (I used boiled and freezed shrimps)
-half a cucumber
-juice of half a lemon
-2 tablespoons sour cream 12% fat
-allspice
-mosaic-ground pepper
-pine-seeds

Noi am cumparat peste proaspat pescuit de la crescatorie si l-am curatat bine acasa. Am taiat capetele pestilor si i-am umplut pe fiecare in parte cu felii de lamaie si i-am presarat cu putina sare si enibahar. Apoi i-am infasurat individual in folie de aluminiu si i-am asezat intr-o tava. Am adaugat cam 200 ml de apa in tava dupa care am bagat-o in cuptorul preincalzit. Pestii au fost gata in circa 20-25 de minute (cuptorul a fost fixat la o temperatura medie).
We bought fresh fish from a farm and I thoroughly cleaned them home. I cut fishes’ heads and I filled each one with slices of lemon and I sprinkled them with salt and allspice. Then I individually wrapped them in aluminum foil and I put them in a tray. I added about 200 ml of water in the tray and then I put it in the preheated oven. Fish were ready in about 20-25 minutes (oven was set at a medium temperature).

Legumele se taie cubulete si se pun intr-un bol dupa care se amesteca. Apoi se adauga crevetii, condimentele, zeama de lamaie si smantana. Se amesteca bine, se acopera vasul si se pune in frigider pentru doua ore.
Semintele de pin se prajesc intr-o tigaie cu strat antiaderent pana devin aurii.
Pestele se serveste alaturi de salsa peste care am presarat seminte de pin si neaparat acompaniat de vin alb.
Cut vegetables into cubes and place them in a bowl and mix. Then add shrimp, spices, lemon juice and cream. Stir well, cover the dish and place it in the refrigerator for two hours.
Pine seeds will be toasted in a fry pan with non-stick layer until they get a golden brown color.
The fish is served with salsa sprinkled with pine seeds and accompanied by white wine.

Pofta buna!
Bon appétit!

Placinta cu batog de novac/Pie with smoked bighead carp

Dupa un concediu cam scurt dar binevenit iata ca m-am intors cu forte proaspete. Si cu retete noi, evident. Pana apuc sa sortez fotografiile din vacanta am sa va spun cate ceva despre o reteta de placinta care a fost neasteptat de buna.
M-am gandit ca este momentul propice sa incep sa fac placinte deoarece vremea de afara ne permite sa coacem si in plus ingrediente inca se gasesc, pietele fiind pline de tot felul de bunatati.
After a short but lovely holiday I returned with fresh forces. And with new recipes, obviously. So until I’ll get  to sort my holiday photos I will write something about a pie recipe that was unexpectedly good.
I thought it is an ideal time to begin to bake pies because the weather allows us to bake, plus there are still so many ingredients, markets are full of all sorts of goodies.

Dar sa trecem la treaba!
Ingrediente coca:
-300 ml apa calduta
-10 g drojdie
-1 lingura de zahar
-500 g faina de secara
-sare
-1 lingura de ulei
Ingrediente umplutura:
-150-200 g batog de novac
-100 g mozzarella
-2 oua
-2 gogosari
-1 ardei kapia
-2 cepe
-100 g unt
-cimbru
-sare
But let’s get to work!
Ingredients for dough:
-300 ml warm water
-10 g yeast
-1 tablespoon of sugar
-500 g rye flour
-salt
-1 tablespoon of sunflower oil
Ingredients for filling:
-150 – 200 g smoked bighead carp
-100 g mozzarella
-2 eggs
-2 peppers
-1 kapia peppers
-2 onions
-100 g butter
-thyme
-salt

Intr-un bol am pus apa calduta, drojdia sfaramata, zaharul si sarea. Am cernut jumatate din cantitatea de faina si am acoperit vasul cu un prosop. Apoi am lasat sa dospesca. Cand faina este “crapata” incepem sa framantam si adaugam restul de faina. Se adauga uleiul si se framanta in continuare timp de 2-3 minute. Aluatul se mai lasa la dospit inca 10-15 minute.
In a bowl I put warm water, yeast, sugar and salt. I sifted half of quantity of flour and I’ve covered the bowl with a towel. Then I let the dough to yeast. When flour is “cracked” I begun to knead and I added the remaining flour. I added the oil and I continued to knead for 2-3 minutes. Let the dough to rise for other 10-15 minutes.

Legumele se curata, se spala si se taie in bucatele dupa care se calesc in unt timp de 5-6 minute. Tot acum se pun condimentele.
Vegetables are peeled, washed and cut into small pieces then tempered in butter for 5-6 minutes. Also add the condiments.

Aluatul se pune intr-o forma pudrata cu faina si se inteapa din loc in loc. Apoi se adauga legumele si batogul taiat in bucati mici.
The dough is put in form powdered with flour and sting from place to place with a fork. Then add the vegetables and the smoked fish cut into small pieces.

In final se amesteca mozzarella cu ouale si se pun peste umplutura de legume si batog.
Placinta se baga in cuptorul preincalzit si se coace cam 45 minute, la foc potrivit.
Finally mozzarella is mixed with eggs and the mix is placed over the filling of vegetables and smoked fish.
The pie will be put in the preheated oven and baked for 45 minutes at medium temperature.

Trebuie sa recunosc faptul ca a fost absolut delicioasa! Cu siguranta o sa va placa daca iubiti pestele afumat, mai ales cel facut cu lemn de brad parfumat. Pofta buna!
I must admit that it was absolutely delicious! Surely you will like it if you love smoked fish, especially the one made with fragrant fir.
Bon appétit!

O zi de toamna la munte/Atumn day in the mountains

V-am spus ca urmeaza o postare mai deosebita! 🙂
Saptamana trecuta am profitat de vremea superba de septembrie si ne-am dus la munte. La inceput s-a vrut o plimbare scurta pana langa Calimanesti. Aglomeratia ne-a determinat sa ne continuam drumul. Asa am ajuns mai sus de lacul de acumulare Bradisor, intr-un loc superb.
Am sa las imaginile sa spuna tot ceea ce e important. Am sa intervin pe ici pe colo cu mici precizari 🙂
I told you that I’m preparing a post that will be special! 🙂
Last week we took advantage of the beautiful weather of September and we went to the mountains. At first we wanted a short walk near Calimanesti. Congestion determined us to continue our journey. So we got above Bradisor lake, in a beautiful place.
I’ll let the images say everything that is important. I will interject here and there with some clarifications 🙂

Dupa ce am iesit din orasul Brezoi am tot oprit sperand ca vom gasi un loc perfect pentru gratar.
After we got out of town Brezoi we stopped hoping that we will find a perfect place to barbecue.

Dupa mai multi kilometri am gasit un loc minunat, langa raul Lotru unde ne-am asezat si am petrecut o zi de toamna superba.
After several kilometers we found a great spot near the Lotru river where we sat and we spent a beautiful autumn day.

Am pregatit focul pentru gratar cu aschiile de lemn Jack Daniels pe care le-am castigat anul trecut la un concurs organizat de Grill Society. A fost alegerea perfecta! 😉
We prepared the fire for barbecue with Jack Daniels wood chips that  I have won last year in a competition organized by Grill Society. It was the perfect choice! 😉

Pentru inceput vedeta a fost cotletul de porc bine condimentat 🙂
For start the VIP was the very well seasoned pork chop 🙂

Pentru pranz am mai pregatit si ceafa de porc, carnaciori proaspeti si cartofi copti. Apoi a urmat o plimbare prin imprejurimi.
For lunch we also prepared pork neck, sausages and baked potatoes. After that we went for a walk.

Fiind la munte nu puteam rata ocazia de a pregati si un gratar de pastrav. Doar urma masa de seara si plecarea spre casa. Being in the mountains we couldn’t miss the opportunity to prepare delicious trouts. Dinner was close, so was our leaving to home.

 Desi eu sunt cea care gateste in cea mai mare parte a timpului, “the master of flames” de data asta a fost altcineva.
A fost o zi superba. Probabil ca urmatoarea zi petrecuta pe Valea Oltului va fi atunci cand isi va pune hainele de toamna, in superbe nuante de galben si rosu.
Although I’m the one who cooks in most of the times, “the master of flames” this time was somebody else.
It was a gorgeous day. Perhaps next day spent on the Olt Valley will be when the valley will fall clothes in beautiful shades of yellow and red.

Ciorba de somon/Salmon soup

Nu stiu unde am trait in alta viata si nu stiu ce meserie am avut dar in mod sigur am locuit undeva langa mare. Nu gasesc alta explicatie pentru dragostea mea pentru tot ceea ce are legatura cu ea. Nu stiu sa inot si intru in panica atunci cand nu am picioarele pe fundul marii. Cu toate astea o ador.
Pestele se afla printre mancarurile de care nu m-as plictisi niciodata. Mi-as dori sa pot gati o varietate mult mai mare de preparate cu peste insa acest lucru e destul de greu. Nu locuiesc intr-o zona maritima si nici nu suntem atat de bine aprovizionati aici.
Dar uneori gasesc somon proaspat. Si atunci imi place sa pregatesc o ciorba delicioasa cu smantana si lapte.
I don’t know where I lived  in other life and I don’t know what job I had but certainly I lived somewhere near the sea. I can not find another explanation for my love for everything that has something to do with it. I can’t swim and I panic when my feet don’t touch the bottom of the sea. Yet I love the sea.
Fish are among the foods that I would never refuse. I wish I could cook a larger variety of dishes with fish but this is quite difficult. Do not live in a maritime area and we are not so well supplied here.
But sometimes I find fresh salmon. And then I like to prepare a delicious soup with cream and milk.

Iata ce ingrediente folosesc (pentru o oala de 3 litri):
– 300 g somon
– 1 ceapa
– 2 rosii
– 1 ardei kapia
– 1 pastarnac
– 2 morcovi
-100 g orez cu bob rotund
– 200 ml lapte
– 100 g smantana
– sare
– piper
– leustean
– otet (optional)
Here are the ingredients I used (for a 3-liter pot):
– 300 g salmon
– 1 onion
– 2 tomatoes
– 1 Kapia pepper
– 1 parsnip
– 2 carrots
– 100 g round grain rice
– 200 ml milk
– 100 g cream
– salt
– pepper
– lovage
– vinegar (optional)


Am spalat somonul si am indepartat cat am putut de mult din pielita neagra de pe interior. Apoi am fiert carnea 15-20 minute. Nu trebuie sa fiarba prea mult. Este ideal sa se desprinda de pe oase insa sa aiba o consistenta ferma.
In apa in care am fiert carnea am pus legumele taiate in cubulete si le-am fiert, nu inainte de a adauga sare si piper. Cand legumele sunt fierte pe jumatate se adauga orezul spalat bine.
Oala se ia de pe foc atunci cand legumele si orezul sunt fierte. Ciorba trebuie lasata cateva minute inainte de a adauga laptele si smantana. Zeama nu va fi omogena ca in cazul altor ciorbe cu smantana si nici acra asa cum ne-am astepta datorita laptelui.
In final se adauga carnea pe care am separat-o de oase.
Leusteanul se pune in farfurie in momentul servirii. Ciorba va avea un gust minunat!
 I have washed the salmon meat and I took away as much as black skin I could from the inside of fish. Then I boiled the meat for 15-20 minutes. Don’t boil too much. It is ideal to be easy to detach off the bones but to have a firm consistency.
In the water where I boiled the meat I put sliced ​​vegetables and I cooked them, not before adding salt and pepper. When vegetables are half cooked add the well washed rice.
Take the pot aside when the vegetables and rice are cooked. Soup should be left few minutes before adding the milk and cream. Juice is not homogeneous as in other soups with sour cream and not as sour as we expected because of milk.
Finally I add the meat, separated of bones.
Lovage is put on the plate when the soup is served. It will taste great!

Bon appétit!

Somon in crusta de seminte cu sos de piper verde si masline

Nu stiu cat de mult va place voua somonul dar eu ma declar un mare fan. Asa ca am ales o reteta care mie mi s-a parut simpla si de efect. Am pregatit lista de cumparaturi, am tras adanc aer in piept si am pornit in cautarea elementului principal: somonul.
Dupa multe tanguriri si priviri ochi in ochi am descoperit un exemplar care era exact pe gustul meu: netransat, cu ochii limpezi (v-am spus ca ne-am hipnotizat reciproc!) si de marime potrivita.
Reteta pe care am pregatit-o a reprezentat un pas important pentru mine. Am trecut de la retetele usurele pregatite la gratar sau cuptor la ceva care mi-a solicitat multa atentie si rabdare.
Si probabil ca deja ati ghicit.
Aceasta reteta face parte din  meniul cu care particip la concursul “KitchenAid de Martisor” de pe blogul culinar www.retetecalamama.ro organizat impreuna cu www.bilancia.ro
 
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Iata de ce ingrediente aveti nevoie pentru a pregati aceasta reteta:
– 5-600 g somon
– 2 linguri de piper verde
– 2 linguri de susan negru
– 3 linguri de boia dulce de ardei
– 5-6 linguri de ulei pentru prajit
Sos
– 1 lingura de piper verde
– 50 g de unt 82% grasime
– 200 g smantana
– 2 lingurite de pasta de masline negre
-150 ml de vin alb demisec
Garnitura
– 6 ciuperci mari Champignon
– 50 g de unt 82% grasime
– sare
Am curatat somonul de solzi si l-am lasat sa se scurga de apa pe o tava.

Apoi l-am portionat. S-a taiat destul de usor insa cand a venit momentul sa desprind pielea a fost ceva mai dificil. A necesitat destula rabdare si un cutit special de filetat. Eu sunt tare mandra de cutitul meu Fiskars fara de care as fi renuntat la minunata mea idee. Oamenii aceia care l-au facut intr-adevar fileteaza mult peste 😉 !

Pregatim crusta pentru peste din piper verde zdrobit, boia de ardei si susan negru. Ele se amesteca bine pe o farfurie intinsa iar dupa aceea fiecare bucata de peste se tavaleste pe toate partile. Bucatile de peste se pun apoi direct in tigaia cu ulei incins, fara a mai fi lasate pe farfurie. Astfel crusta va fi crocanta.

 Prajirea somonului in crusta a fost o aventura. Recunosc faptul ca prea simplu nu a fost sa prajesc fiecare bucata de peste pe fiecare parte de cate doua ori fix cate un minut! In plus aspectul nu trebuia stricat si asa ca a fost necesar sa il intorc pe toate partile fara a desprinde crusta sau a-l rupe.  Si cum zilele astea ma “bantuie” rasul diavolesc al juratilor de la Master Chef si groaza de pe chipurile lor cand vad o bucata de carne sau peste irosita, m-am simtit datoare sa fac si eu somonul cat de cat ca la carte: un pic rumenit la exterior si semicrud la interior.

 

Pestele a fost lasat sa se scurga de putinul ulei pe un servet in timp ce eu, aproape cu respiratia taiata de groaza ca nu mi-a iesit cum trebuie, am purces la sotarea lejera a ciupercilor. Nu va ganditi ca am facut o treaba de mantuiala! Am sotat ciupercile in unt timp de 5-6 minute dupa care am adaugat sare si le-am acoperit cu un capac pentru a ramane calde pana la servire.
M-am apucat sa prepar sosul. Nu-mi plac sosurile facute cu faina si nici cele ingrosate cu 3-4 linguri de amidon. Pentru mine o lingura de amidon este mai mult decat suficient, si asa numai in cazurile in care chiar nu am de ales. In mod normal sunt de-a dreptul oripilata de sosurile ce par “taiate”, neomogene. O sa spuneti ca prea sanatoasa nu sunt: ori omogene si cu faina ori “taiate”, femeie! Cine sa ma mai inteleaga?! Sosul pe care l-am facut e ceva cum spun americanii – at crossroads. Adica nu-i nici asa, nici asa. Dar vorbaria multa poate fi taiata scurt cu niste imagini graitoare.
Ce-i aici? Untul se topeste intr-un vas iar apoi se adauga piperul si se amesteca bine timp de 1-2 minute. Apoi adaugam pasta de masline si amestecam pana se omogenizeaza. 
Se trage cratita deoparte si se adauga vinul. Sosul se fierbe inca 5-6 minute dupa care se ia craticioara de pe aragaz si se adauga smantana amestecand energic. Sosul rezultat nu are cel mai frumos aspect dar are un gust divin!

Am asezat pestele pe o farfurie impreuna cu ciupercile sotate, sosul si cateva frunzulite de valeriana. Daca simtiti nevoia puteti sa puneti si cateva felii de lamaie. Mie mi s-a parut suficient vinul din sos.

Serviti acest fel principal cu un vin alb demisec. Este minunat! 

Miniplacinte cu somon afumat / Minipies with smoked salmon

De curand am observat ca foarte multi dintre cititorii blogului meu cauta retete pentru aparatul de copt Pie&Co de la Moulinex. A inceput sa fie destul de popular pentru ca este usor de folosit si coace rapid o multime de bunatati.
De Anul Nou am pregatit o reteta simpla si gustoasa, in ton cu superstitia ca trebuie neaparat sa ai pe masa peste ca sa-ti mearga bine tot anul 🙂
Reteta? Tot timpul spun ca data viitoare fac miniplacinte cu aluat din comert. Ei bine nici de data asta nu am facut !
Iata de ce aveti nevoie:
Aluat
– 200 g unt
– 200 ml lapte
– 2 linguri pasta de gogosari, ardei rosu sau ardei iute
– 600-650 g faina
Umplutura
– 100 g somon afumat
– 200 g masline
– porumb
Recently I noticed that many of my blog readers look for baking recipes suitable for Pie & Co device, from Moulinex. It began to be quite popular because it is easy to use and it bakes quickly lots of goodies.
I prepared for New Year’s Eve a simple and tasty recipe, in tone with the superstition that you absolutely must have on your table fish just to have luck all the next year:)
Recipe? I always said that next time I will bake minipies with dough bought from supermarket. Well I didn’t use this time dought from supermarket!
Here’s what you need:
Dough
– 200 g butter
– 200 ml milk
– 2 tbsp bell pepper paste, red pepper or paprika
– 600-650 g flour
Filling
– 100 g smoked salmon
– 200 g olive
– sweetcorn

Intr-un castron mare punem untul moale, cele doua linguri de gogosar si laptele caldut. Amestecam bine pana omogenizam compozitia dupa care adaugam faina si o incorporam. Framantam pana cand se obtine o coca elastica, destul de moale. Acoperim castronul cu folie de plastic si se pune in frigider 20 de minute.

In a large bowl put the soft butter, two tablespoons of minced bell pepper and warm milk. Mix well to blend the composition and then add flour and incorporate. Knead until you’ll obtain an elastic and quite soft dough . Cover bowl with plastic wrap and place it in the refrigerator for 20 minutes.

Apoi vom intinde cu un sucitor jumatate din coca pe masa dupa care vom decupa cu ajutorul formei mari din setul aparatului  cosuletul placintei. Fiecare bucata decupata se aseaza intr-un cuib.

Then we spread with a rolling pin half of dough on the table and after we will cut with a large form from device’s kit the “basket” of our mini pie. Each piece of dough is placed in a nest.

Punem apoi umplutura in fiecare cosulet. Intindem din nou coca pe masa cu ajutorul sucitorului dupa care vom decupa cu forma cea mica partea de sus a placintelor.
Daca vrei sa faceti aceste placinte in alt fel de tava si nu aveti kit pentru decupare puteti folosi doua forme rotunde cu diametre diferite (de ex. cu diametrul de 10 si de 8). Tineti cont de faptul ca avem nevoie de o grosime a aluatului de 3 mm, deci nu prea subtire.
Inchidem aparatul si coacem pana cand se aprinde beculetul verde.
Daca veti coace placintele in tava veti sti cand sunt gata. Ele trebuie sa fie rumenite deasupra. Nu uitati sa preincalziti cuptorul inainte si sa coaceti la temperatura medie.

Then fill each basket. Spread dough on the table again with the rolling pin and then we cut the small top of pie with the form from our kit.
If you want to make these pies in a tray and not with Pie&Co and and you don’t have a cutting kit you can use two round shapes with different diameters (with a diameter of 10 and 8). Keep in mind that we need a dough thickness of 3 mm, so not too thin.
Close the machine and bake until green light appears and tells you that your pies are ready to be served.
If you bake pies in the tray you will know when they are ready. They should be browned on top. Do not forget to preheat the oven first and then bake at medium temperature.

Sunt aratoase, sunt usor de facut si tare bune. Deci trebuie neparat incercate!
Pofta buna!

They look gorgeous, are easy to bake and they are very good. So you must try them!
Bon appétit!

Crap oglinda la gratar cu garnitura de couscous si legume / Grilled mirror carp with couscous and vegetables garnish

A trecut ceva vreme de cand nu am mai scris nimic pe aici! Dar am un motiv bine intemeiat. Acum cateva luni va povesteam ca sunt pe cale de a realiza cel mai important proiect al carierei mele de pana acum. Ei bine, am reusit! Sunt extrem de fericita! 🙂
Si ca sa vedeti ca oboseala nu ma poate determina sa stau deoparte de pasiunile mele, azi am sa va povestesc putin despre o reteta numai buna pentru zilele de post ce urmeaza:  crap oglinda la gratar cu garnitura de couscous si legume.
It’s been a while since I wrote anything here! But I have a good reason. A few months ago I was telling you that I’m about to achieve the most important project of my career so far. Well, I did it! I am extremely happy! 🙂
And to see that fatigue can’t make stay away from my passions, today I’ll tell you a little about a recipe so good for the days that will come: mirror carp grilled with couscous and vegetable garnish.
Ingrediente:
– 1 crap oglinda (aprox 1 kg)
– 300 g couscous
– 50 g unt
– 1 ceapa
– 1 gogosar
– 1 morcov mare
– 1 pastarnac
– 2 linguri de ulei
– 500 ml vin alb dulce
Ingredients:
– A mirror carp (approx 1 kg)
– 300 g couscous
– 50 g butter
– 1 onion
– 1 bell pepper
– 1 large carrot
– 1 parsnip
– 2 tablespoons of sunflower oil
– 500 ml sweet white wine

Se curata si se taie pestele. Daca va place borsul de peste nu aruncati capul; il veti putea folosi pentru a prepara bors delicios cu legume (in curand va fi postata reteta si aici, pe blog).
Clean and cut the fish. If you like fish borsch don’t throw away the head; you will be able to use it to prepare delicious fish borsch with vegetables  (recipe will soon be posted here on the blog).

Pregatim gratarul. Il ungem cu putin ulei si-l incingem. Apoi punem bucatile de peste. Nu va dura prea mult pana cand acestea vor fi gata – in cazul meu au fost suficiente 15 minute.
Prepare the grill. We will grease it with a little bit of oil and then we’ll heat it. Then put the pieces of fish. It will not take too long before they will be ready – in my case 15 minutes were sufficient.

Apoi fierbem couscous folosind indicatiile de pe cutie. Sa va spun cum am facut eu? OK. Am pus la fiert cam 500 ml de apa cu un pic de sare si o lingurita de ulei. Cand apa a inceput sa clocoteasca, am tras cratita de pe foc si am adaugat couscous-ul. Apoi l-am lasat sa se umfle 3-4 minute. Dupa aceea am pus cratita din nou pe foc timp de 1-2 minute si am amestecat in continuu. Am stins focul dupa care am adaugat bucatica de unt si am amestecat incet. Couscous-ul se va umfla in continuare (este exact principiul orezului, al pastelor, etc).
Then prepare couscous using the instructions on the box. Do you want me to tell how I did? OK. I put about 500 ml of water with a little salt and a teaspoon of oil to boil in a pan. When the water began to boil, I took the pan aside and I added the couscous. Then I left to expand for 3-4 minutes. Then I put the pan back on stove for 1-2 minutes and I mixed continuously with a spatula. I took the pan aside and after that I added the piece of butter and I slowly mixed. Couscous will continue to expand (this is exactly the principle of rice, pasta, etc.).

Apoi preparam sosul de legume. Le curatam si le tocam sau le razuim (eu am razuit morcovul). Punem uleiul intr-o cratita si-l incingem putin. Adaugam apoi legumele si le sotam 3-4 minute.
Then prepare the vegetable sauce. We will peel and cut them or grate them (I grated carrots). Put oil in a pan and heat it. Add the vegetables and we will saute them 3-4 minutes.

Apoi vom adauga 500 ml de vin alb dulce si lasam sosul sa fiarba cam 20-25 de minute. Eu am avut Tamaioasa Romaneasca de la Cotnari.
Then we will add 500 ml of sweet white wine and we’ll let the sauce to boil  about 20-25 minutes. I had the Romanian Tamaioasa Cotnari wine.

Cand sosul este gata, asezam frumos pe o farfurie pestele si couscous.  Peste couscous vom turna sos si legume. Serviti cu un pahar de vin alb.
When sauce is ready, we will put on a plate some fish and couscous. We will pour sauce over couscous and vegetables. Serve with a glass of white wine.

Bon appétit!

Scrumbie la cuptor cu sos de patrunjel si usturoi verde / Atlantic mackerel with parsley and young garlic sauce cooked in oven

Mi-ar placea sa locuiesc undeva langa mare. Imi place mirosul sarat, ador marea si tot ceea ce tine de ea. Nu neg faptul ca si mancarurile cu peste imi plac foarte mult.
Gatesc peste destul de des insa nu chiar atat de des cat as vrea. Prefer pestele gatit la cuptor, cu sos sau simplu, cu lamaie.
De data asta am pregatit scrumbie. Reteta o am de la Adita, matusa sotului meu, o persoana deosebita. Dar sa va spun de ce ingrediente avem nevoie:

– 4 pesti
– 2 linguri de ulei de masline
– patrunjel verde
– 4-5 fire de usturoi verde
– sare
– piper

I would like to live somewhere near the sea. I like the salty smell, I love the sea and all that it’s related to it. I don’t deny the fact that I like so much fish dishes.
I cook quite often fish but not so often as I would wish. I prefer the fish cooked in the oven, with sauce or simple, with lemon. 
This time I cooked Atlantic mackerel. This recipe is from Adita, my husband’s aunt, a wonderful person. But let me tell what ingredients we need to cook this dish:
– 4 fishes
– 2 tablespoons of olive oil
– fresh parsley
– 4-5 pieces of green garlic (young garlic)
– salt
– pepper

Am spalat si am curatat pestii. Apoi i-am asezat intr-un vas termorezistent.
Apoi am adaugat apa cat sa-i acopere, am pus uleiul, sarea, piperul. Vasul l-am pus in cuptorul preincalzit pe care la-m fixat o temperatura medie. Pestele va fi gata destul de repede, asa ca fiti atenti.

I washed and cleaned the fishes.After that I put them into a thermo resistant recipient. 
I added some water just to cover the fishes, I put the oil, salt and pepper. The recipient was put in the preheated oven which was fixed at a medium temperature. The fish will be cooked quite fast, so watch it closely. 

Cand pestele a fost gata am spalat si am tocat patrunjelul si usturoiul. Le-am pus peste pestele din vas si am amestecat cu sosul format. Apoi am pus vasul in cuptor pentru inca 10 minute.

When the fish was ready  I washed and cut finely the parsley and the garlic. I put them over the fish and I mixed slowly with the sauce that was left in the recipient. After that I put the recipient back in the oven for 10 minutes more.

Pestele se serveste alaturi de cartofi natur si sos delicios de patrunjel si usturoi. Scrumbia are un gust foarte bun in combinatie cu verdeata.

Fish will be served with boiled potatoes and the delicious sauce of parsley and garlic. Atlantic mackerel has a great taste in combination with this green stuff.

Sper sa incercati reteta aceasta minunata. Sunt sigura ca va placea multora dintre voi!

I hope you’ll try this wonderful recipe. I’m sure that many of you will like it!

Placinta cu macrou afumat / Smoked mackerel pie

Imi place mult pestele afumat. Nu as spune nu niciodata unei gustari cu peste afumat!
Am gustat multe variante de pizza cu peste afumat, placinte aperitiv cu somon afumat si sos picant, pateuri cu tot felul de creme cu ton. Asa ca am facut si eu propria mea varianta de placinta cu macrou afumat.

Ingrediente blat (pentru 2 bucati x 26cm):
– 300 ml lapte
– 150 ml apa
– 50 g unt
– 10 g drojdie uscata
– 600 g faina
-sare

Ingrediente umplutura:
– 200 g cascaval
– 150 g macrou afumat
– 2 cepe
– 200 g rosii pasate
– 400 g pasta de ardei (sau 2-3 ardei rosii si 1 ardei iute)
– 100 g masline negre
– 4 oua

I love so much smoked fish. I wouldn’t say no to a snack with some smoked fish!
I tried many types of pizza with smoked fish, salty pies with smoked salmon and spicy sauce, pâtés with all many tuna pastes. So I made my own recipe of pie with smoked mackerel.
 
Ingredients for dough (for 2 pieces x 26 cm diameter)
– 300 ml milk
– 150 ml water
– 50 g butter
– 10 g dried yeast
– 600 g flour
– salt
 
Ingredients for filling:
– 200 g pressed cheese
– 150 g smoked mackerel
– 2 onions
– 200 g smashed tomatoes
– 400 g bell pepper paste (or 2-3 red bell peppers and 1 hot pepper)
– 100 g black olives
– 4 eggs

Intr-un bol punem laptele si apa caldute. Adaugam untul si sarea si amestecam.

Into a bowl we put warm water and milk. We’ll add the butter and salt and we homogenize. 

Adaugam jumatate din cantitatea de faina si drojdia. Amestecam bine si acoperim bolul cu un servet. Lasam compozitia sa dospeasca cam 20 de minute intr-un loc mai caldut.

We put half of quantity of flour and the yeast. We mix well and we cover the bowl with a fabric napkin. We leave the composition to yeast for almost 20 minutes in a warm place.

Se pune restul de faina, se amesteca si se lasa compozitia sa se odihneasca timp de 10 minute. Apoi se imparte in doua bucati. Fiecare din ele se intinde in tava pudrata cu faina.

We put the rest of the flour, we mix and we leave the composition to rest for 10 minutes. After that, we’ll divide the dough in two pieces. Each of them will be stretched in the tray but not before powdering it with some flour.

Punem ceapa, rosiile, pestele taiat marunt, pasta de ardei (sau ardeii taiati marunt) si masline.

We put onion, tomatoes, the fish cut in small pieces, pepper sauce (or pepper cut in small pieces) and olives.

Presaram cascaval ras. Apoi punem 2 oua batute in centru. Se vor dispersa pe toata suprafata.
Tava se pune in cuptorul preincalzit. Placinta se coace la temperatura medie pana cand devine rumena (cca 15-20 minute).

We spread grated pressed cheese. We add 2 beaten eggs in the center. They will spread on all the surface.
The tray will be put in the preheated oven. The pie will be baked at medium temperature until it will be parched on the surface (about 15-20 minutes).

Serviti alaturi de un vin alb rece. Va asigur ca va va placea! 🙂
Nu va inchipuiti ca am terminat cu retetele cu peste afumat. De fapt abia incep!

Serve with a cold white wine. I’m sure that you’ll like it! 🙂

Don’t think that I finished with my recipes with smoked fish. In fact I just begun!

Stiuca umpluta cu legume in vin alb / Northern pike filled with vegetables in white wine

Sunt zile in care sunt foarte inspirata si imi gasesc usor retete pe care sa le gatesc. Nu se intampla prea des. De cele mai multe ori insa ma hotarasc pe moment sau atunci cand vad ceva interesant in magazin.
Asa a fost si de data asta. Voiam sa gatesc peste. Am cautat somon. Ca de fiecare data cand caut nu gasesc. De data asta am fost norocoasa si am gasit stiuca. Am cumparat si am pornit fericita spre casa gandindu-ma ca am sa gatesc ceva foarte gustos. Uitasem un singur amanunt…nu am facut in viata mea stiuca.
Dupa ce am consultat 30 de minute prietenul Google am renuntat la lupta si mi-am zis ca o stiuca nu imi va pune capac mie, o bucatareasa recunoscuta pentru talentele deosebite (nu stiu de cine dar vorba aceea “curaj, gaina, ca te tai!”). Pe dansa am umplut-o, am “sigilat-o” ca sa nu miste si in final am si innecat-o in vin. Mai jos, operatiunea cu toti pasii ei.

Ingrediente
– 1 stiuca de aproximativ 1 kg, eviscerata
– 200 g ciuperci champignon
– 1 ardei gras rosu
– 1 ardei gras verde
– 1 morcov ras
– 2 fire de ceapa verde
– 2 fire de usturoi verde
– 750 ml vin alb demisec 2XL
– boia dulce
– oregano
– cimbru
– tarhon
– sare
– 2 linguri de ulei

I have days when I’m very inspired and I find very easy recipes for cooking. But it doesn’t happen too often. In most of the cases I decide suddenly or when I see something interesting in supermarket. This time it was a decision made in the supermarket. I wanted to cook fish. I wanted salmon. As usually, when I want salmon I don’t get to find anywhere. But this time I was lucky and I found pike instead. I bought a pike and I left home very happy thinking about the tasty dish that I will cook. I forgot one tiny detail…I have never cooked pike in my entire life!
After a consultation of 30 minutes with my good friend Google I gave up the fight and I told to myself that a pike doesn’t put me in difficulty, especially because I’m a well known cook with many talents (I don’t know by who but we have a saying that was suitable now “courage, chicken, ’cause I’ll chop you!”  :))  ). The pike was finally filled, “sealed” and in the end was drowned in wine. Here we have the operation with all of its steps.
 
Ingredients
– 1 pike (almost 1 kg), disemboweled
– 200 g champignon mushrooms
– 1 red bell pepper
– 1 green bell pepper
– 1 scrapped carrot
– 2 green onions (young onions)
– 2 green garlics (young garlics)
– 750 ml of white semi dry wine ( I used 2XL)
– sweet paprika
– oregano
– savory
– tarragon
– 2 spoons of oil

Toate ingredientele pentru umplutura au fost taiate marunt.

All the ingredients for filling were finely chopped.

Legumele se pun intr-o craticioara impreuna cu uleiul, oregano, boia dulce, sare si se calesc cca 3-4 minute.

The vegetables were put into a pan with the oil, the oregano, sweet paprika, salt and were tempered for 3-4 minutes.

Stiuca se umple si se leaga de jur imprejur cu ata tare.

The pike is filled and is tied up with a solid thread.

Se pune intr-un vas termorezistent cu burta in jos si se adauga  vinul.

The pike is put into a thermo-resistant recipient with the belly beneath and we add the wine, savory and tarragon. 

Stiuca se lasa la cuptor cca 45-60 minute la foc incet. Se scoate de 3-4 ori si se stropeste cu sosul din vas.

The pike is put in the oven for 45-60 minutes. The fire must be very slow. The pike must be taken out of the oven 3-4 times to pour sauce from the recipient on it.

Noi am servit stiuca impreuna cu lamaie si cartofi natur.

We served the pike with lemon and boiled potatoes.

De acum ma pot lauda ca am gatit stiuca. Hmmm, si inca foarte aromata si gustoasa!

Now I can praise myself because I cooked pike. Hmmm, and a flavored and tasty one too!