Tarta cu leurda si carne de rata/ Wild garlic and duck meat tart

M-am hotarat sa particip si eu cu o reteta de tarta la provocarea Dulce Romanie a lunii aprilie gazduita de Adina pe blogul ei “Cat’s kitchen”.
Am ales o tarta sarata cu leurda, carne si oua de rata si telemea. Nu stiu cat de rustica este dar noua ne-a placut mult de tot si chiar merita facuta! 🙂

I decided to attend with a tart recipe at Sweet Romania challenge of April hosted by Adina on her blog “Cat’s kitchen”.
I chose a salted tart with wild garlic, meat and duck eggs and cheese. I do not know how rustic this tart is but we loved it all and it really worth to bake it! 🙂

Blatul
-300 ml lapte
-15 g drojdie
-sare
-1 lingurita de zahar
-faina cat cuprinde (cam 700 g)

Umplutura
-200 g carne de rata
-3 linguri de ulei
-1 legatura leurda
-2 cepe uscate+2 cepe verzi
-3 oua de rata
-150 g branza telemea de vaca
-2 linguri gogosar tocat
-1 legatura de marar
-sare
-paprika iute+dulce

Dough
-300 ml milk
-15 g fresh yeast
-salt
-1 teaspoon of sugar
-flour as much as needed (about 700 g)

Stuffing
-200 g duck meat
-3 tablespoons of sunflower oil
-1 bunch of wild garlic (20 leaves)
-2 dried onions and 2 green onions
-3 duck eggs
-150 g cow cheese (preferably feta cheese)
-2 tablespoons chopped red pepper
-1 dill
-salt
– sweet and spicy paprika

Intr-un vas am pus laptele caldut, drojdia maruntita, sarea si zaharul si am cernut cam 150 g de faina. Am acoperit vasul cu un prosop. Cand faina s-a “crapat” si laptele cu drojdie a inceput sa faca spuma, am adaugat restul de faina si am framantat. Coca obtinuta am lasat-o la dospit in vasul acoperit cu prosop.
Intre timp am facut umplutura.
In a bowl I put warm milk, crumbled yeast, salt and sugar and I spread about 150 g of flour. I covered the bowl with a towel. When flour to “cracked” and the yeast and milk began to foam, I added the remaining flour and I am kneaded. The obtained dough was left to rise in the bowl covered with towel.
Meanwhile I made ​​the filling.

Am taiat ceapa si verdeata.
I cut the onions and the greenery.

Carnea am fiert-o si am desprins-o de pe oase (puteti folosi carne pe care ati fiert-o in supa). Am taiat-o in bucatele mici.
I boiled the meat and I took it out off the bones (you can use meat that was boiled for the soup). I cut it in small pieces.

Verdeata, ceapa, gogosarul si carnea se calesc 10-15 minute intr-o tigaie cu peretii inalti.
Greenery, onion, red pepper and meat are tempered for 10-15 minutes in a pan with high walls. 

Branza se sfarama cu o furculita si se amesteca bine cu ouale.
Cheese is minced with a fork and mixed with the three eggs.

Dupa ce umplutura s-a mai racorit, se adauga branza amestecata cu ou, mararul si condimentele. Se amesteca bine.
After the filling has cooled off, cheese with eggs, dill and the rest of the condiments will be added and will be mixed.

Aluatul se pune pe blatul de lucru uns cu ulei sau pudrat cu faina si se intinde. Apoi se pune intr-o forma de copt pudrata cu faina. Se adauga compozitia dupa care marginile tartei se aduna inspre mijlocul ei. Forma se pune in cuptorul preincalzit la 180 de grade. Se coace in cuptorul ventilat timp de 20-25 de minute.
The dough is put on the oiled or powdered with flour worktop and spread. Then put it in a powdered with  baking flour form. Add the mixture and then gather the edges toward the middle of the tart. Baking form is put in preheated oven at 180 degrees. Bake in the ventilated oven for 20-25 minutes .

Pofta buna!
Bon appétit!

Rata cu castane/Duck with chestnuts

In primul rand vreau sa va doresc un an mai bun decat 2012, multa sanatate si sa va realizati toate dorintele!
Cum era de asteptat, dupa toate zilele de sarbatoare, si anul acesta am strans cateva retete interesante care vi s-ar putea parea de ajutor atunci cand va apucati sa gatiti.
Pe langa retete de dulciuri am sa va prezint si doua retete care au facut furori printre invitatii mei. Una din ele este cea de rata cu castane.
First of all I want to wish you a better year than 2012, health and a lot of success in everything you do!
As expected, after the holidays, also this year I have some interesting recipes that you might like when you look for help when you’re cooking.
Besides sweets recipes I will present two recipes that made a very good impression among my guests. One of them is the duck with chestnuts.

Ingrediente:
– 1 rata (1.5-2 kg)
-500 g castane
-200 ml vin porto tawny
-sare
-cuisoare
-foi de dafin
Ingredients:
– 1 duck (1.5-2 kg)
-500 g chestnuts
-200 ml tawny port wine 
-salt
-cloves
-bay-leaves

Eu am avut o ratoi frumos de la mama. L-am spalat si l-am curatat cu grija dupa care am desprins toata pielea si grasimea de pe el si l-am taiat in mai multe bucati. Fiecare bucata de carne a fost sarata cu sare grunjoasa dupa care au fost lasate cateva ore acoperite cu folie de plastic in frigider.
I had a nice duck raised by my mom. I washed and I carefully cleaned it and then I cut off all skin and fat on it. Then I cut it into several pieces. Each piece of meat was salted with coarse salt and then left for a few hours covered with plastic wrap in the fridge.

Dupa cele cateva ore in care carnea a stat cu sare, se scoate si se spala bine, cu multa apa. Apoi toata carnea se pune intr-un vas de fonta si se acopera cu grasimea si pielea taiate mai devreme. Se pune apa numai pana la nivelul la care se afla pielea si grasimea. Vasul se acopera si se pune la foc mic pentru 3-3.5 ore. In acest timp carnea se va fierbe si se va rumeni, astfel incat ne va fi foarte usor sa o desprindem de pe oase.
After those few hours in which the meat stood with salt, remove from the dish and rinse well with water. Then put all the meat in a cast iron pot and cover with fat and skin cut earlier.Put the water just to the point where where is skin and fat. Cover with a lid and put it on the stove on low heat for 3-3.5 hours. During this time the meat will boil and will brown, so it will be very easy to detach it from the bones.

Carnea se taie in bucatele mici si se pune intr-un vas antiaderent.
Cut meat into small pieces and place it in a non-stick dish.

In timp ce a fiert carnea am crestat castanele si le-am fiert. Apoi am scos miezul si l-am maruntit.
While I boiled meat and I also cut and cooked the chestnuts. Then I removed the core and I crumbled it.

Puneti castanele alaturi de carne si adaugati 4-5 linguri din zeama lasata in urma fierberii carnii, cuisoarele si frunzele de dafin. Puneti vasul la foc mic si amestecati continuu pana zeama s-a redus. Luati vasul de pe foc si adaugati vinul. Apoi il mai puneti inapoi pe foc amestecand continuu pana se formeaza un sos. Se stinge focul si se pastreaza vasul cald. Apoi facem un piure de cartofi in care adaugam putin unt si lapte.
Totul se serveste cald, alaturi de un vin rosu.
Place chestnuts with meat and add 4-5 tablespoons of soup left after boiling meat, cloves and bay leaves. Place the pot on the stove at low heat and stir constantly until broth has reduced. Take the pot aside and add the port wine. Then put it put back on the stove and stir until it forms a sauce. The dish is taken aside and kept warm. Then I made mashed potatoes in which I added some butter and milk.
Everything is served hot with red wine.

Pofta buna!
Bon appétit!