Compot delicios de mere si kiwi/Delicious apples and kiwi compote

In sfarsit a venit primavara si am inceput sa ne facem planuri pentru vara. Vacanta, silueta pentru vacanta si tot ce mai e necesar. Meniul nostru a inceput sa contina mai multe verdeturi, mancaruri mai usoare si salate proaspete. Singura problema ramane desertul. Si cine vrea sa renunte la ceva bun? Eu nu as prea vrea…
Zilele trecute am pregatit un desert pe cat de simplu, pe atat de bun – compot de mere si kiwi. Atat de aromat, proaspat-perfect pentru perioada asta a anului. 
Curioasa cum sunt, am incercat un produs nou si despre care nu stiam mai nimic – Green Sugar pulbere. Acesta este un extract de frunze uscate de stevie care se poate folosi si pentru produse preparate termic, fara a schimba gustul (ceea ce initial nu am crezut cand am citit descrierea, dar s-a dovedit a fi perfect adevarat). In plus are 0 calorii. 

GREEN SUGAR, brandul companiei LABORATOARELE REMEDIA, este inregistrat in Uniunea Europeana ca fiind un produs 100% natural, cu 0 calorii şi 0 indice glicemic, obtinut din doar doua ingrediente: extractul de Stevia rebaudiana (obtinut prin oparire) si eritritol (obtinut din porumb, prin fermentaţie cu drojdia Moniella pollinis). Spre deosebire de alti indulcitori de pe piata, Green Sugar este singurul dulce natural cu gust stabilizat, care nu schimba gustul alimentelor sau al bauturilor pe care le indulceste si poate fi folosit inclusiv la prajituri ce necesita preparare termica.
At last spring came and we started to make plans for the summer. Vacation, the silhouette for holiday and everything else necessary. Our menu began to include more greens, lighter meals and fresh salads. The only question that always remains is the dessert. And who wants to give up something good ? I would not really want…
The other day I prepared a dessert as simple as it is good – apple and kiwi
compote. So fragrant, fresh – perfect for this time of year .
Curious as I am, I tried a new product about which I knew nothing – Green Sugar powder. This is a dry stevia leaf extract which can be used for cooked products without changing the taste (which I initially didn’t believe when I read the description, but proved to be perfectly true ). In addition it has 0 calories.
GREEN SUGAR , is the company’s  LABORATORIES REMEDIA brand and it is registered in the European Union as a 100 % natural, with 0 calories and 0 glycemic index, made ​​from just two ingredients: extract of Stevia rebaudiana (obtained by scalding) and erythritol (made ​​from corn by fermentation with Moniella pollinis yeast) . Unlike other sweeteners on the market, Green Sugar is the only natural sweet stabilized taste, that does not change the taste of food or drinks it sweetens and can be used also for cakes that require thermal preparation.
 Pentru compot am folosit cateva ingrediente simple. Am vrut sa incerc o reteta care nu implica prea mult efort si care sa ma lamureasca daca as putea sa folosesc Green Sugar si pentru alte preparate termic. Am pus 4 mere Florina, curatate de coaja si seminte, 4 kiwi curatate, 2 linguri de Green Sugar pulbere, apa, 1 lingurita de rom in final si cateva nuci prajite la servire.
I used for my compote just a few simple ingredients. I wanted to try a recipe that does not involve too much effort and to make me sure that I could use Green Sugar and other cooked products. I put four Florina apples, peeled and without seeds, 4 peeled kiwi, 2 tablespoons Green Sugar powder, water, 1 teaspoon of rum essence and some roasted nuts at serving.
 Am fiert merele si kiwi impreuna cu pudra de Green Sugar. Dupa ce au fiert, am stins focul, am adaugat romul si am acoperit vasul. Am servit compotul rece, cu nuci prajite presarate deasupra. Un vis!
I boiled the apples and kiwi  together with Green Sugar powder. After boiling, I took the compote aside, I added rum and I covered the dish. I served the compote cold with roasted nuts sprinkled on top. A sweet dream!
 Mai multe detalii despre produsele Green Sugar, retete si alte informatii utile gasiti aici . Eu o sa revin si cu alte retete incercate 🙂
More details about Green Sugar products, recipes and other useful information can be found here. I’ll come back with some other tried recipes 🙂

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.  

Ingrediente:
– 1 ceapa
– 3-4 morcovi
– 2-3 cartofi
– 1 ardei rosu
– 200 g porumb dulce
-sare
-piper
-ulei de masline
-felii de trufa neagra
Ingredients:
– 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!

Dulceata de kumquats cu vanilie/Kumquats confiture with vanilla

Am cumparat acum cateva saptamani o cutie de kumkuats pe care am tot mutat-o prin frigider. La inceput mi s-au parut prea verzi, apoi am fost racita, a venit Craciunul si multe alte chestii care m-au impiedicat sa pregatesc ceva cu ele.
In weekendul trecut mi-am facut vreme si am pregatit o dulceata minunata si aromata.

I bought a few weeks ago a box of kumquats which I have moved in the fridge for some time. At first I thought they were too green, then I caught a cold, Christmas came and many other things that made me not to prepare something with them.
Last weekend I took my time and I prepared a wonderful and flavored confiture.

Iata ce ingrediente am folosit:

– 250 g zahar
– 200 ml de apa
– 200 g kumquats
– 1 pastaie de vanilie
Here are the ingredients that I used:
– 250 g sugar
– 200 ml of water
– 200 g kumquats
– 1 vanilla pod

Am pus fructele in apa calda de mai multe ori, de fiecare data lasandu-le cam 10-15 minute. Astfel m-am asigurat ca nu mai au ceara pe coaja si ca le pot folosi intregi. Am intepat fiecare fruct cu o scobitoare si le-am pus pe o farfurie.
Intr-un vas am pus la incalzit apa, zaharul si pastaia de vanilie. Cand siropul a ajuns la 60-70 de grade Celsius am adaugat fructele. Am fiert fructele si siropul timp de 35-40 de minute. Avand termometru pentru zahar am stiut ca siropul odata ajuns la 120-125 de grade Celsius dulceata mea este gata. Daca nu aveti termometru nu va ingrijorati – dulceata este fiarta atunci cand siropul nu mai curge de pe farfuria intinsa unde am pus cateva picaturi.
I put the fruit in warm water several times, each time leaving them 10-15 minutes. So I made sure to not have wax on the skin and that I could use the entire fruit. I pricked each fruit with a toothpick and put them on a plate.
In a pan I put to boil the water, sugar and vanilla bean. When the syrup has reached 60-70 Celsius degrees  I added the fruits. I boiled the fruits and syrup for 35-40 minutes. With the sugar thermometer  I knew that when the syrup reached 120-125 Celsius degrees  my confiture is ready. If you have no thermometer, do not worry – the confiture  is boiled when the syrup is not flowing from the plate on which I put a few drops in order to try if it’s ready to be taken aside.

Daca aveti mai multe fructe decat mine, dublati, triplati cantitatile si veti obtine o dulceata la fel de buna.
Eu am pus-o intr-un borcan dar voi o puteti servi calduta, pe o felie de paine prajita cu unt, intr-o clatita, pe o gogoasa sau cum vreti voi. In mod clar as asocia-o si cu un ceai cald de citrice!
Poate asa alungam pacostea asta de iarna! 😉
If you have more fruits than I did, double, triple quantities and you’ll get a confiture as good as I did.
I put it in a jar but you can serve it warm on a slice of toast with butter, on a pancake, on a donut or with whatever you want. Clearly I would associate it with a citrus hot tea!
Maybe that this way we’ll chase the winter! 😉

Pofta buna!

Bon appetit!

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)
-marar
-sare
Ingredients:
– 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!