Prajitura Flodni/Flodni cake

Probabil ca v-ati gandit ca am disparut sau ca am renuntat definitiv la blog. Nici vorba 🙂 Ma pregatesc sa revin cu forte proaspete in bucatarie. Atunci cand voi avea una – momentan renovam de zor pentru ca primavara sa ne prinda pregatiti pentru noi provocari.
Deocamdata am sa va prezint o reteta pregatita de Sarbatorile de iarna preluata de la Andrada, o doamna foarte talentata pe care o puteti gasi si la cofetaria Artizan din Tg. Mures (http://www.cofetaria-artizan.ro/site/)
Perhaps you thought I disappeared or that I gave up my blog. No way 🙂 I’m getting ready to come back with fresh forces into the kitchen. When I’ll have one – currently we’re renovating so that the spring to catch us ready for new challenges.
For now I’ll give you a recipe prepared for winter holidays taken from Andrada, a very talented lady that you can find also in her bake shop Artizan – Tg. Mures (http://www.cofetaria-artizan.ro/site/

Pentru aluat:
600 g făină
250 g unt
2 linguri zahar pudra
1 varf de cutit sare
200 ml vin alb
4 gălbenuşuri de ou
10 g drojdie proaspată

Umplutura mac:
350 g mac măcinat
250 g zahăr
2 linguri miere
2 linguri stafide sau alte fructe uscate
4 linguri pesmet (alb) sau 4 biscuiti
250 ml apă
coajă de lămâie/portocală
vanilie

Umplutura nucă:
300 g nucă măcinată
250 g zahăr
4 linguri pesmet (alb) sau 4 biscuiti
2 linguri miere
2 linguri stafide sau alte fructe uscate
250 ml apă
coajă de lămâie/portocală
vanilie

Umplutura mere:
750 g mere curăţate, răzuite (eu am avut conservate la borcan 😉 )
4 linguri stafide sau alte fructe uscate
2 linguri nucă măcinată
2 linguri pesmet (alb) sau 2 biscuiti
scorţişoară

Umplutura prune:
1 borcan dulceata groasa de prune

For the dough:
600 g flour
250 g butter
2 tablespoons powdered sugar
1 pinch of salt
200 ml white wine
4 egg yolks
10 g fresh yeast

Poppy seeds filling:
350 g ground poppy seeds
250 g sugar
2 tablespoons honey
2 tablespoons raisins or other dried fruits
4 tablespoons breadcrumbs (white) or 4 biscuits
250 ml water
lemon zest / orange
vanilla

Walnuts filling:
300 g ground walnuts
250 g sugar
4 tablespoons breadcrumbs (white) or 4 biscuits
2 tablespoons honey
2 tablespoons raisins or other dried fruit
250 ml water
lemon zest / orange
vanilla

Apple filling:
750 g apples peeled, grated 
4 tablespoons raisins or other dried fruit
2 tablespoons ground walnuts
2 tablespoons breadcrumbs (white) or 2 biscuits
cinnamon

Plums filling:
1 jar of plum thick jam  

Pentru aluat puneti toate ingredientele intr-un vas si framantati.. Va rezulta un aluat foarte moale care trebuie framantat pana devine elastic si nelipicios.
Aluatul obtinut se pune intr-o folie de plastic si se baga in frigider.
For the dough put all the ingredients in a bowl and knead. It will result a very soft dough which has to be kneaded until it becomes elastic and not sticky.
The dough that was obtained will be put in a plastic wrap and left in the fridge.

Apoi am pregatit umpluturile.
Nu am avut cu ce sa macin macul. Asa ca l-am fiert in apa cu zahar si miere (300 ml de apa, 1 lingura de zahar si 1 lingura de miere).
After that I prepared the fillings.
I couldn’t ground the poppy seeds so I boiled them with sugar and honey (300 ml of water, 1 tablespoon of sugar and 1 tablespoon of honey).

In loc de pesmet am folosit biscuiti macinati.
I used ground biscuits instead of breadcrumbs.

Am ras cojile portocalelor si a lamaiei.
I grated oranges’ and lemon’s peels.

In final amestecam toate ingredientele pentru umplutura cu mac. Va rezulta o compozitie parfumata si destul de tare.
In the end we will mix all the ingredients for the composition with poppy seeds. We will obtain a quite stiff and  flavored composition.

Apoi preparam umplutura cu nuca. Nucile au fost macinate grob.
Then we’ll prepare the walnut composition. Walnuts were coarse ground.

Aluatul se scoate din frigider si se imparte in cinci bucati egale. Trei dintre ele se intind si se coc pe fundul tavii acoperit cu hartie de copt. Celelalte doua bucati se pastreaza pentru mai tarziu.
Remove dough from refrigerator and divide into five equal pieces. Three of them will be put and baked on the bottom tray covered with baking paper. The other two pieces are preserved for later.

Intindem prima bucata de coca necoapta si o punem in tava peste hartia de copt. Adaugam umplutura de mac.
First piece of unbaked dough is stretched  and put in baking tray over baking paper. Add the poppy filling.

Asezam peste umplutura de mac o foaie coapta peste care adaugam umplutura de nuca.
Over the poppy seeds filling we’ll put a baked sheet of dough and we’ll add the walnuts filling.

Se adauga o alta foaie coapta dupa care se pune gemul de prune. Al meu a fost din cel fara zahar.
We’ll put another baked sheet of dough and we’ll add the plum jam. Mine was without sugar.

 In final se adauga umplutura de mar si peste aceasta o foaie de aluat necoapta.
Tava se pune in cuptorul preincalzit la 180 de grade si se coace timp de 50 de minute.
Se poate taia imediat sau a doua zi (as recomanda a doua varianta pentru o taiere aproape perfecta).
In the end the apple filling will be added and we will cover it with an unbaked dough sheet.
The tray will be put in the preheated oven (at 180 Celsius degrees) and baked for 50 minutes.
It can be cut right away or the next day (I would recommend the second choice for an almost perfect cut).

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!

Tort cu zmeura si martipan/Raspberry and marzipan cake

Azi e ultima zi de Craciun. A trecut tare repede iar acum incepem sa ne pregatim pentru incheierea acestui an. Nu stiu daca aceasta va fi ultima reteta pe care o voi posta anul acesta dar cu siguranta este una care merita toata atentia.
Tortul cu zmeura si martipan este unul fin si plin de arome care va satisface gustul multora dintre voi. Reteta este destul de simpla.
Today is the last day of Christmas. It passed very fast and now we begin to prepare for the end of this year. I do not know if this will be the last recipe that I will post this year but definitely is one that deserves all the attention.
The cake with raspberry and marzipan is soft and full of flavor and it will satisfy the tastes of many of you. The recipe is quite simple.

Ingrediente:
Blat
-6 oua
-2 galbenusuri
-8 linguri faina
-6 linguri zahar
-praf de copt
-vanilie
– coaja unei portocale
Crema
-150 ml frisca lichida
-3 lg zahar pudra
-100 g unt moale
-50 ml sirop de zmeura
-zmeura congelata
-sirop de fructe de padure+apa(insiropat)
Decor
-150 g martipan rosu
-150 g martipan natur
-100 ml frisca lichida
-royal icing
-zmeura
Ingredients:
Spongecake:
-6 eggs
-2 yolks
-8 tablespoons flour
-6 tablespoons sugar
-baking powder
-vanilla
-orange peel
Filling
-150 ml whipped cream
-3 powdered sugar lg
100 g soft butter
-50 ml of raspberry syrup
-froen raspberries
-berries syrup + water 
Decoration
-150 g red marzipan
-150 g marzipan 
-100 ml whipped cream
-royal icing
-raspberries

Blatul se face din 6 oua si vom folosi o forma cu diametrul de 16 cm. Albusurile se separa de galbenusuri si se bat spuma cu mixerul. Apoi se adauga zaharul si se mixeaza la viteza mare pana obtinem o spuma densa. Apoi adaugam galbenusurile (nu am gresit – sunt in total 8 galbenusuri deoarece 2 albusuri au fost folosite pentru prepararea de royal icing), praful de copt, coaja de portocala si vanilia si mixam. Apoi se adauga faina in ploaie si se mixeaza bine pentru a omogeniza.
Sponge cake is made of 6 eggs and I used a form with a diameter of 16 cm. Separate egg yolks and beat the egg whites with the mixer. Then add the sugar and mix at high speed to obtain a dense foam. Then add egg yolks (I wasn’t wrong – there is a total of 8 egg yolks because 2 egg whites were used to prepare the royal icing), baking powder, orange peel and vanilla and mix. Then add flour in rain and mix well  to homogenize.

Forma se pudreaza cu faina si se pune compozitia. Blatul se coace in cuptorul preincalzit, la temperatura medie.
Bake form is powdered with flour and the composition is poured in it. Bake the cake in preheated oven at medium temperature.

Zmeura se pune la dezghetat intr-o strecuratoare astfel incat sa nu avem surplus de suc.
Put the frozen raspberries in a strainer so that you do not have extra juice.

Dupa ce blatul s-a copt si s-a racit incepem prepararea cremei. Intr-un bol vom mixa smantana dulce pana obtinem o spuma in care adaugam untul moale. Compozitia se omogenizeaza dupa care se adauga sirop gros de zmeura sau fructe bine stoarse de suc si se amesteca. Se obtine o crema parfumata, delicioasa.
After the cake was baked and cooled off start to prepare the cream. In a bowl mix the heavy cream until you’ll get a foam then add soft butter. Composition will homogenized and then add thick raspberry syrup or well drained fruits and stir. You’ll obtain a delicious perfumed cream.

Blatul se taie in felii de dimensiuni egale. Apoi se prepara siropul pentru tort (eu am apelat tot la Monin si apa).
Pe feliile de blat se pun cateva linguri de sirop, crema si zmeura, in aceasta ordine.
Cut the sponge cake into equal-sized slices. Then prepare the syrup for the cake (I used a different type of Monin and water).
On the slices I put a few tablespoons of syrup, cream and raspberries, in this order.

Odata ce am terminat de umplut tortul cu zmeura si crema, se imbraca intr-un strat fin de frisca si apoi in martipan rosu si natur. Se decoreaza cu royal icing (eu nu prea sunt prietena cu el, asa cum se vede) si cu zmeura.
Once we finished cake filling with raspberries and cream, dress it up in a thin layer of cream and then red and  beige marzipan. Decorate the cake with royal icing (I’m not really friends with royal icing, as you can see) and raspberries.

Sunt sigura ca veti iubi acest tort. Noi am fost placut impresionati de arome si de combinatia inedita dintre ele.
I’m sure that you’ll love this cake. We were impressed by the flavors and the unique combination between them.

Pofta buna si Sarbatori fericite in continuare!
Bon appétit and Happy Holidays!

Rulada de iepure dezosat/Boneless rabbit roll

Mai este putin timp pana la Craciun. Daca inca nu v-ati hotarat ce meniu sa alegeti eu va propun sa luati in considerare pe langa altele si o rulada de iepure.
M-am gandit sa particip cu reteta aceasta si la un concurs tare haios organizat de Cristi Borod – Bucatar Maniac. Este vorba de „21 decembrie 2012 -Reteta finala” – concursul apocaliptic :))
Carnea de iepure nu se gaseste prea des in magazinele noastre dar cu putin efort veti reusi sa aflati de unde sa o procurati. Eu am avut doi iepuri de la mama pe care i-am dezosat si i-am pregatit pentru rulade.
Probabil ca va intrebati de ce am dezosat iepurele M-am inspirat de pe un forum culinar unde Any, o doamna foarte talentata, si-a prezentat retetele de iepuri dezosati si umpluti. M-am inspirat si dintr-un videoclip de pe youtube:
There is little time before Christmas. If you haven’t decided yet what menu to choose I would suggest to consider among others a rabbit roulade.
I want also to participate with this recipe at a very funny contest organised by Cristi Borod – Maniac Chef. It’s the „21st of December-The final recipe” – the Apocalyptic Contest :))
Rabbit meat is not found too often in our stores but with a little effort you will succeed to find from where to buy. I had two rabbits from my mother that I deboned and I prepared for rolls.
You probably wonder from where I got this idea. I took it from a culinary forum from Any, a very talented lady, who presented her boneless rabbit rolls recipes. I inspired also from a video on youtube:

Desi in videoclip parea foarte simplu, la primul iepure a fost destul de dificil. Nu am dezosat nimic in viata mea si asta s-a vazut. Daca va hotarati sa dezosati o bucata de carne asigurati-va ca aveti un cutit foarte bun si bine ascutit.
Rezultatul final sunt sigura ca va va multumi! 🙂
Although in the video seemed very simple, the first rabbit was quite difficult to debone. I didn’t deboned anything in my life and it was easy to see. If you decide to debone a piece of meat, make sure that you have a very good and sharp knife.
I’m sure the result will please you! 🙂

Ingrediente (pentru doua rulade):
– 2 iepuri (1.5-2 kg)
-500 g ficat de pui si ficatii iepurilor
-500 ml vin alb
-500 g ciuperci
-100 g spek
-1 ou
-piper Sichuan
-oregano
-salvie
-boia iute
-sare
-frunze de dafin
Ingredients (for two rolls):
– 2 rabbits (1.5-2 kg)
-500 g chicken livers and livers from rabbits
-500 ml white wine
-500 g mushrooms
-100 g spek
-1 egg
-Sichuan pepper
-oregano
-sage
-spicy paprika 
-salt
-bay leaves


Am spalat iepurii si i-am asezat pe masa duopa care am inceput sa ii dezosez conform instructiunilor din videoclip. Am inceput cu picioarele din spate, am continuat pe langa coloana, coaste, picioarele din fata si pe langa gat. La final am desprins cu grija bucata de carne deosata de coloana. Aici mi s-a parut cel mai greu. Cea mai mica greseala poate duce la despicarea bucatii de carne in doua, nemaiputand sa fie rulata fara ca umplutura sa nu iasa. Am reusit in final. La al doilea operatiile au mers mult mai repede si mai bine. Ca dovada ca practica e importanta 😉
I washed the rabbits and I put them on the table. I began to debone them as instructed in the video. I started with back legs, I continued near the spine, ribs, front legs and around the neck. Finally I carefully separated the spine and deboned piece of meat. Here I felt that was the most difficult point. The slightest mistake can lead to splitting off the meat in two, unable to be rolled without the spreading of filling. I finally succeeded. The second debone operation went much faster and better. Practice is important 😉

Bucatile de carne dezosate le-am pus intr-un vas si am adaugat condimente si vin. Apoi am acoperit cu un capac si am bagat vasul in frigider pana a doua zi.
I put boneless pieces of meat in a bowl and I added spices and wine. Then I covered with a lid and put the bowl in the refrigerator until the next day.

A doua zi am pregatit umplutura. Am fiert ficatul si am curatat ciupercile si le-am tocat cu robotul.
The next day I prepared the filling. I boiled the liver and peeled mushrooms and I chopped them with my food processor.

Amestecul de ficat si ciuperci se framanta impreuna cu oul si condimentele obtinandu-se o compozitie pentru rulada.
Liver and mushrooms were mixed with egg and spices in order to obtain a composition for rolls.

Bucata de carne de iepure se ia si se intinde pe masa. Se aranjeaza bucatile de spek si amestecul de ficat si ciuperci si se ruleaza. Apoi se leaga cu snururi de silicon sau cu ata. Se aseaza in tava. Eu am folosit oasele de iepure pentru a prepara o supa pe care am pus-o in tava peste rulada. Tava am acoperit-o cu aluminiu si am pus-o in cuptorul preincalzit. Rulada a fost gata cam intr-o ora si 45 de minute, ultimele 10 minute fiind descoperita. In acest timp am intors-o pe toate partile.
Piece of rabbit meat is taken and lay on the table. Arrange the pieces Spek and liver and mushroom mixture and roll. Then bind with cords of silicone or thread. Put the roll in the tray. I used rabbit bones soup to cook the meat roll. I covered the tray with aluminium foil and I put it in the preheated oven. The meat roll was cooked in 1 hour and 45 minutes, at medium temperature, the last 10 minutes without aluminium cover. In this time I rolled over the meat roll several times.

 Am servit rulada de iepure alaturi de risotto cu ciuperci si piure de morcovi.
We served the rabbit roll with risotto with mushrooms and carrot puree.

Pofta buna!
Bon appétit!

Prajitura cu fructe uscate si sos caramel/Dried fruits cake and caramel sauce

Iata ca azi vine randul unei alte retete pentru masa de Craciun. M-am gandit sa va prezint o reteta care se face repede si usor dar care este de mare efect.
Si ce prajitura poate fi mai potrivita decat una cu fructe uscate si coji de portocale?
Looks like today it’s the turn of another recipe for Christmas dinner. I thought to present you a recipe that is quick and easy but is very impressive.
And what cake could be more appropriate than one with dried fruit and orange peel?

Ingrediente blat:
-6 oua
-6 linguri de faina
-6 linguri de zahar
-5 g praf de copt
-vanilie
-cardamom
-cuisoare
-scortisoara
-caise confiate
-curmale
-coaja de portocala
Ingrediente sos caramel:
-7 linguri de zahar
-50 g unt
-3 linguri lapte condensat
-50 ml brandy Ararat
-fistic pentru decor

Ingredients for dough:
-6 eggs
-6 tablespoons of flour
-6 tablespoons sugar
-5 g baking powder
-vanilla
-cardamom
-cloves
-cinnamon
-dried apricots
-dates
-orange-peel
Caramel sauce ingredients:
-7 tablespoons sugar
-50 g butter
-3 tablespoons condensed milk
-50 ml brandy Ararat
-pistachios for decoration

Pentru inceput am taiat caisele, curmalele si coaja de portocala in cubulete.
For start I cut the apricots, dates and orange peel in small cubes.

Am separat albusurile de galbenusuri. Albusurile se mixeaza pana la obtinerea unei spume dense dupa care se adauga zahar si se mixeaza in continuare. Se va obtine o spuma tare in care se adauga cuisoarele si cardamomul pisate in mojar si scortisoara. Tot acum se pun vanilia, praful de copt si galbenusurile. Se mixeaza pana la omogenizare dupa care se pune faina si se continua; verificam sa nu ramana cocoloase de faina.
I separated egg whites and yolks. Mix the egg whites until you’ll obtain a dense foam then add sugar and continue mixing. You will get a hard foam in which you’ll add cloves, cardamom and cinnamon pounded in a mortar. Also now you’ll put vanilla, baking powder and egg yolks. The mix until smooth then put flour and continue; check that no lumps of flour remained.

Jumatate din cantitatea de compozitie se pune in tava tapetata cu hartie de copt. Apoi se pun fructele uscate si cojile de portocale amestecate cu putina faina. Peste acestea se pune restul de compozitie si se niveleaza. Blatul se coace la temperatura medie, in cuptorul pe care l-am preincalzit inainte.
Half of the composition is put in the tray that was lined with baking paper. Then put dried fruits and orange peels mixed with some flour. Over the dried fruits put the rest of the composition and level with a spoon.  Bake the cake at average temperature in the oven which was preheated before.

Dupa ce blatul s-a copt, se prepara sosul caramel. Zaharul se topeste intr-o craticioara, amestecand continuu.
After the spongecake is baked, the caramel sauce will be prepared. Sugar will me caramelized in a pan, stirring continuously. 

Cand zaharul e caramelizat, se ia cratita de pe foc si se adauga untul. Se amesteca bine.
When the sugar is caramelized, the pan is taken aside and the butter is added. Stir well.

Apoi se adauga laptele condensat si se omogenizeaza. In final se pune brandy si se amesteca bine pana la obtinerea unui sos destul de fluid.
Then add condensed milk and homogenize. In the end add brandy and stir well in order to obtain a quite fluid sauce.

Noua ne-a placut mult. Aromele, texturile si culorile se imbina de minune atunci cand prajitura este servita.
We loved it. Flavors, textures and colors blend perfectly when cake is served.
Bon appétit!

Rulada de porc cu merisoare, piure de radacinoase si sos de merisoare/Pork roll with cranberries, celery and parsnip puree and cranberries sauce

„It’s beginning to look a lot like Christmas
Ev’rywhere you go;
Take a look in the five and ten glistening once again
With candy canes and silver lanes aglow.
It’s beginning to look a lot like Christmas
Toys in ev’ry store
But the prettiest sight to see is the holly that will be
On your own front door.”
Cam asta imi vine in minte cand ma uit acum pe geam. Mai e putin pana la Craciun si probabil ca deja v-ati facut planuri. Chiar daca nu plecati de acasa sunt convinsa ca aveti invitati sau cel putin familia la masa.
Eu imi stabilesc in fiecare an un meniu cat de cat echilibrat. Si cum una dintre retetele de prajituri v-am aratat-o deja, acum e randul unui fel principal.

„It’s Beginning to look a lot like Christmas
Ev’rywhere you go;
Take a look in the five and ten glistening once again
With candy canes and silver Lanes Aglow.
It’s Beginning to look a lot like Christmas
Toys in ev’ry store
But the prettiest sight to see is the holly That Will Be
On your own front door. „
This is what comes into my mind when I look out the window now. There’s a little before Christmas and perhaps you’ve already made ​​plans. Even if you don’t leave home I’m sure that you have invited some friends or at least the family for dinner.
I set my menu every year and it’s somewhat balanced. And as one of the cake recipes was shown already on my blog, now it’s the turn of a main dish.

Ingrediente rulada de porc:
-1 kg muschi de porc
-150 g merisoare uscate
-100 ml vin rosu
-cuisoare
-piper alb
-sare
-scortisoara (optional)
Ingrediente sos:
-150 g merisoare uscate
-250 ml vin rosu
-1 ceapa rosie mare
-sare
Ingrediente piure:
-2 pastarnaci
-1/2 telina mare
-20 g unt
-sare
Ingredients pork roll:
-1 kg pork fillet
-150 g dried cranberries
-100 ml red wine
-cloves
-white pepper
-salt
-cinnamon (optional)
Ingredients for sauce:
-150 g dried cranberries
-250 ml red wine
-1 large red onion
-salt
Puree ingredients:
-2 parsnips
-1 / 2 large celery
-20 g butter
-salt

Cu 3-4 ore inainte de a prepara rulada eu am pus intr-un castron merisoarele peste care am adaugat vinul. Aceste merisoare le vom folosi pentru a umple rulada.
With 3-4 hours before preparing the roll I put cranberries in a bowl over which I added wine. These cranberries will be used to fill the roll.

Muschiul de porc se spala si se degreseaza dupa care se taie ca in fotografie. Apoi se bate bine pentru a se fragezi cu un ciocan de lemn.
Pork fillet was washed and the grease was removed, then cut as it can be seen in that picture. Then the fillet was beat well to tender with a wood hammer for schnitzel.

Dupa ce merisoarele s-au hidratat am adaugat sare, piper alb, scortisoara si cuisoare si am amestecat. Umplutura a fost pregatita imediat.
After the cranberries were hydrated I added salt, white pepper, cinnamon and cloves and I mixed. The filling was prepared immediately.

Muschiul de porc se umple cu mestecul de condimente si merisoare si se leaga cu snururi de silicon sau ata. Apoi se pune ruleaza in hartie de copt. Mie mi-au iesit doua rulade mai micute. In final se adauga apa astfel incat sa ajunga pana la jumatatea inaltimii ruladei. Tava se pune in cuptorul preincalzit si se fixeaza temperatura medie. Rulada se va intoarce peste 30 de minute si va fi gata cam intr-o ora. Inainte de a scoate tava din cuptor cu 5 minute desfaceti hartia astfel ca rulada sa se rumeneasca.
Pork fillet is filled with mixture of spices and cranberries and tied with cords of silicone or thread. Then roll in baking paper. I obtained two small rolls. Finally add water up to half of the height of roll. Put the oven tray in preheated oven and set to average temperature. Fillet will be rolled on the other side after 30 minutes and will be ready in about an hour. Before taking the roll out of the oven take the paper off so that the meat to be parched. 

Pana rulada se racoreste putin aveti timp sa preparati sosul. Eu am taiat o ceapa rosie si am pus-o impreuna cu vinul, merisoarele si sarea intr-o craticioara. Am fiert amestecul timp de 15 minute, pana cand ceapa si merisoarele s-au inmuiat iar vinul s-a redus.
So until your roll cools off, you have a little time to prepare the sauce. I cut a red onion and put it together with wine, cranberries and salt in a saucepan. I boiled the mixture for 15 minutes until onions and cranberries have softened and the wine has reduced.

In acelasi timp am fiert telina si pastarnacul pentru piure. Cand acestea au fost fierte, le-am pasat cu mixerul vertical si am adaugat putin unt si sare.
Meanwhile I boiled celery and parsnips for puree. When they were cooked, I mashed them with vertical mixer and added some butter and salt.

Serviti alaturi de un pahar de vin rosu.
Serve it together with a glass of red wine.

Pofta buna!
Bon appétit!

Rulada cu fructul pasiunii/Passion fruit roll

Pentru al treilea an la rand ma prezint cu niste propuneri pentru Sarbatorile de iarna. Anul acesta am intarziat putin cu reteta de inceput dar promit sa ma revansez.
Toate retetele propuse le veti gasi in pagina pe care am creat-o special-Targ de Sarbatori.
Am ales sa incep cu o reteta de rulada cu fructul pasiunii – unul dintre preferatele mele.
For the third year in a row I come with some proposals for the holidays. This year I started a little bit late with the recipes but I promise to make it up.
All proposed recipes will be found in the page that I created specially-Christmas Fair.
I chose to start with a recipe of roll with passion fruit – one of my favorites.

Rulada a supravietuit numai cat am facut fotografiile. Musafirii pe care i-am avut cand am facut aceasta rulada au fost tare incantati de ea, ba chiar au cerut si supliment 🙂
Nu am avut o sursa de inspiratie ci mai degraba m-am limitat la ingredientele pe care le aveam in frigider si propria experienta.
Iata ingredientele.
Blat
-7 oua
-7 lg zahar
-7 lg faina
-vanilie
-5 g praf de copt
-coaja rasa de lamaie sau portocala
Crema
-250 g mascarpone
-2 galbenusuri
-6 lg zahar pudra
-2 maracuja (fructul pasiunii)
-40 ml Grand Marnier
-50 g ciocolata alba fulgi
Decor
-400 ml smantana lichida
-vanilie
-2 fructe maracuja
-sucul provenit de la o portocala (pentru insiropare)
Roll survived only as I took pictures. Guests that I had when I made ​​the roll were very excited about it and even asked a supplement 🙂
I didn’t had an inspiration but I limited to the ingredients that I had in the fridge and my own experience.
Here are the ingredients.
Spongecake
-7 eggs
-7 sugar tablespoons
-7 flour tablespoons
-vanilla
-5 g baking powder
-lemon or orange zest
Cream
-250 g mascarpone
-2 yolks
-6 tablespoons powdered sugar 
-2 maracuja (passion fruits)
-40 ml Grand Marnier
-50 g white chocolate flakes
Decorations
-400 ml heavy cream
-vanilla
-2 maracuja
-orange juice (from one orange, for syrup)

Am separat albusurile de galbenusuri. Albusurile le-am mixat la viteza mare pana am obtinut o spuma ferma dupa care am adaugat zaharul.Apoi am adaugat zaharul si am mixat in continuare pana am obtinut o spuma tare.
Am incorporat apoi pe rand galbenusurile, vanilia si praful de copt.
Compozitia obtinuta am turnat-o intr-o tava tapetata cu hartie de copt (am folosit tava cuptorului meu antic – deci dimensiune standard).
Am pus tava in cuptorul preincalzit si am fixat focul la minim (nu pot aproxima temperatura, cuptorul meu fiind…vintage). Blatul este copt dupa vreo 12 minute. Eu l-am incercat cu o scobitoare.
am scos tava din cuptor si am lasat blatul sa se raceasca aproximativ 5 minute.
I separated the egg yolks. I mixed egg whites at high speed until I got a firm foam then I added the sugar. Then I added sugar and continued mixing until I’ve got a hard foam.
I added gradually yolks, vanilla and baking powder.
Obtained composition was poured it into a baking tray covered with parchment paper (I used my ancient oven tray – so standard size).
I put the tray in the preheated oven and I set fire to a minimum (I don’t have an approximate temperature because my oven is … vintage). Spongecake is baked after about 12 minutes. I tried it with a toothpick.
I removed the tray from the oven and let the cake to cool about 5 minutes.

Apoi am rulat blatul cu ajutorul hartiei de copt pe care se afla. Astfel am dat forma de rulada inca de cand blatul este cald. L-am lasat apoi sa se raceasca deoarece crema pe care am folosit-onecesita ca acesta sa fie rece.
Then I rolled the spongecake with baking paper as it was. So I gave it the form of roll since it was hot. I then left to cool off because I used a cream that needed it to be cold.

Pentru crema am folosit doua galbenusuri pe care le-am mixat cu zaharul pudra pana am obtinut o spuma galben deschis.
For the cream I used two egg yolks that were mixed with powdered sugar until I got a yellow foam.

 Apoi am adaugat mascarpone si am mixat pentru a omogeniza.
Then I added mascarpone and mixed to ensure homogeneity.

Ciocolata alba am cumparat-o deja fulgi. Puteti folosi si ciocolata rasa de voi. Am incorporat ciocolata in crema cu ajutorul unei spatule deoarece am vrut sa ramana crocanta.
I bought white chocolate chips. You can also use grated chocolate if you want. We mixed chocolate with cream with a spatula because I wanted to stay crispy.

In final am adaugat miezul a doua fructe de maracuja (fructul pasiunii) si 40 ml de Grand Marnier pentru aroma. Crema este destul de fluida insa va fi absorbita in blat.
Am derulat hartia de copt si am scos blatul pe care l-am umplut cu crema. Am rulat cu atentie inapoi pentru a nu-l rupe, l-am insiropat cu sucul provenit de la o portocala si am invelit rulada rezultata in hartie de copt si folie alimentara. Rulada se tine la frigider cateva ore sau peste noapte.
Eu am ornat-o a doua zi cu frisca pe care am preparat-o din 400 ml de smantana lichida si vanilie. Deasupra modelelor realizate cu posul am pus miez de fructul pasiunii.
Finally we added the core of two fruits of Maracuja (passion fruit) and 40 ml Grand Marnier for flavor. The cream is quite fluid but will be absorbed into the dough.
I rolled out baking paper, I took the spongecake that I filled with cream. I rolled back carefully so as not to break it, I put some orange juice on it and I wrapped the resulting roll in  food plstic foil  and baking paper. Roll is kept in the refrigerator several hours or overnight.
I decorated the roll next day with whipped cream that I prepared of 400 ml of heavy cream and vanilla. The models were made ​​with decorating bag and I also put two passion fruits on top.

A fost delicioasa si foarte parfumata! Fructul pasiunii este preferatul meu desi il gasesc extrem de rar.
It was delicious and very fragrant! Passion fruit is my favorite although I find it extremely rare.

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!

Cocoş cu sos de clementine si rubarba / Rooster with clementines and rhubarb sauce

Am pregatit aceasta reteta de Craciun dar nu am avut cand sa o postez pe blog. Si azi i-a venit in sfarsit randul.
Cu ea am sa particip la provocarea lunii ianuarie de pe blogul Mitinitei. Luna aceasta provocarea are ca tema citricele si retete de detoxifiere. Eu am ales clementinele pentru ca imi plac extrem de mult si este sezonul lor.
Cocoşul este din curtea mamei si se pare ca a suparat-o destul de tare, fiind foarte violent si distrugator.

Iata ce ingrediente am folosit:

– pulpe si piept de cocoş
– 1.5 l vin alb
– 5-600 g clementine
– 200 g rubarba
– 50 g unt
– 50 ml apa
– 1 lingura de zahar brun
– 2-3 cuisoare

I prepared this recipe for Christmas but I haven’t had time to post it. And now its turn finally came.
With this recipe I will attend the January’s challenge on Mitinita’s blog. This month the challenge’s themes are citrus and detoxifying recipes. I chose the clementines because I like them very much and it is their season.
Rooster is from my mother’s yard and it seems to have upset her a lot being very violent and destructive.


Here are the ingredients I used:


– rooster breast and legs
– 1.5 l white wine
– 500-600 g clementines
– 200 g rhubarb
– 50 g butter
– 50 ml water
– 1 tablespoon of brown sugar
– 2-3 cloves

Am spalat carnea de cocoş cu multa apa si am pus-o intr-un vas ceramic pentru copt. Apoi am adaugat vinul si am acoperit vasul cu aluminiu deoarece nu are capac. Apoi am pus vasul in cuptorul preincalzit. Prepararea carnii dureaza cam 2 ore, deoarece cuptorul a fost fixat pe temperatura medie. Am intors carnea de pe o parte pe alta de doua ori iar inainte cu 5 minute de a o scoate din cuptor am lasat vasul descoperit. Astfel carnea s-a rumenit frumos.

Rooster’s meat was washed with plenty of water and put in a ceramic cooking dish. Then I added the wine and I covered the dish with aluminum because my dish doesn’t have a lid. Then I put the dish in the preheated oven. Preparation of meat takes about 2 hours, as the oven temperature was set on medium. I turned the meat on one on both sides two times and 5 minutes before removing it from the oven I took off the aluminium. This way the meat browned nicely.

Inainte de servire am pregatit sosul. Am curatat clementinele si am separat feliile. Apoi le-am pus intr-o cratita dupa care am adaugat rubarba – a mea intr-un mare bulgare de gheata :)) Si in final am pus apa.
Cratita se pune la fiert si amestecam incet pana cand sosul va incepe sa fiarba. El va deveni o pasta destul de groasa care nu are o culoare tare placuta ochiului insa mirosul este minunat. Cand sosul este aproape gata se adauga zaharul brun si cuisoarele si se mai lasa 3-4 minute dupa care se ia deoparte. In final adaugam untul si amestecam pana la omogenizare.
Carnea de cocos se serveste cu piure de cartofi si sos sau pur si simplu cu sos. Combinatia de dulce-acrisor a sosului, aroma cuisoarelor dar si carnea preparata in vin sunt potrivite pentru perioada iernii.

I prepared the sauce before serving. I peeled and I separated slices of my clementines. Then put them in a pan and I added the rhubarb – mine in a large ice block :)) And in the end I put the water.
I put the saucepan to boil and stirred gently until the sauce begun to boil. It will become a paste thick enough. It doesn’t  have a color pleasing to the eye but the smell is wonderful. When sauce is almost ready, add brown sugar and cloves and let it 3-4 minutes to boil then take the pan aside Finally add the butter and stir until it will be homogeneous.
Rooster meat is served with mashed potatoes and sauce or simply with sauce. The combination of sweet and sour sauce, cloves and meat flavor in wine are suitable for winter.

Pofta buna!
Bon appétit! 

Prajitura cu scortisoara si jeleu de mere / Cinnamon and apple jelly cake

Iata ca Sarbatorile de Iarna se apropie de final. Ca in fiecare an am pregatit mai multe retete pe care abia acum reusesc sa le pun in ordine, fotorgafiile la fotografii, retetele la locul lor. Si este momentul sa incep sa va povestesc despre ce am mai gasit interesant, ce mi-a placut in mod deosebit.

Am sa incep cu o prajitura destul de interesanta ca gust si mai ales ca si textura. si spun acest lucru deoarece blatul este imbibat cu jeleu, prajitura fiind „umeda”. 
Ingredientele le gasiti mai jos.

Blat

– 8 oua
– 8 linguri de zahar
– 10 linguri de faina
– 20 g zahar Vanilla Bourbon
– 10 g praf de copt
– 1 lingura de ulei
– 3 linguri de scortisoara 

Umplutura

– 200 g unt
– 100 g dulceata de gutui
– coaja rasa a unei lamai

Jeleu

– 500 ml suc de mere verzi
– 20 g gelatina

So the winter holidays almost ended.  Like every year I have prepared several recipes that only now I managed to put in order, photos with the photos, recipes in their files. And now it’s time to begin to tell you what I found interesting, what I liked in particular.
I will start with a cake that tastes quite interesting and has an especially texture. And I say this because the spongecake is soaked with jelly, cake being  a little bit „wet”.
The ingredients can be found below.

Spongecake

– 8 eggs
– 8 tablespoons of sugar
– 10 tablespoons of flour
– 20 g sugar Vanilla Bourbon
– 10 g baking powder
– 1 tablespoon of oil
– 3 tablespoons cinnamon

Filling

– 200 g butter
– 100 g quince jam
– grated peel of a lemon

Jelly

– 500 ml green apple juice 
– 20 g gelatin
Separam albusurile si mixam la viteza mare. Adaugam apoi zaharul dupa care mixam in continuare pana obtinem o spuma tare, gen bezea. 
Separate egg whites and mix at high speed. Add the sugar and continuemixing until you’ll get a hard foam, like the meringue.
Galbenusurile se amesteca bine. Apoi adaugam scortisoara, vanilia, uleiul si omogenizam. Vom obtine o pasta destul de groasa pe care o vom pune peste spuma din albusuri.

Mix well the egg yolks. Then add cinnamon, vanilla, oil and homogenize. We will get a quite thick paste that will put in the bowl with meringue.
In final am pus faina si praful de copt si am omogenizat. Se pune coca in tava pudrata cu faina sau in care am pus hartie de copt. 

Prajitura este coapta atunci cand partea superioara a prajiturii este frumos rumenita. De asemenea recomand sa incercati si cu o scobitoare. 

In the end I put the flour and the baking powder and I homogenized. Dough will be put in the flour powdered tray or in which we put baking paper.
Cake is baked when the top is nicely browned. Is also advisable to try itwith a toothpick.




Cat timp blatul a fost la copt am preparat umplutura. Desi pare atat de banala si total neatractiva rezultatul final a fost mult peste asteptarile mele. Cine s-ar fi gandit ca eterna combinatie de unt/dulceata este atat de buna intr-o prajitura? Si totusi…Nu am facut crema cu blenderul pentru a avea o consistenta omogena ci am preferat sa amestec untul moale cu dulceata deoarece imi place sa simt bucatile de gutuie. Daca va place crema omogena folositi cu incredere un blender.

While I baked the spongecake I also prepared the filling. Although the filling seems so common and totally unattractive the final result was above my expectations. Who would have thought that the eternal combination of butter / jam is so good in a cake? And yet … I didn’t use a blender to get a homogeneous consistency of my cream. I preferred to mix the soft butter with jam because I like to feel the pieces of quince. If you like the cream to be homogeneous you should use a blender.


Blatul se taie in doua. Una dintre bucati se pune in tava in care am copt blatul. Apoi se pune crema si se pune cealalta bucata de blat.
Cut the spongecake in half. One of the pieces is put in the baking pan in which we baked the spongecake. Then add the cream and put the other piece of spongecake.


Intr-o cratita am pus sucul de mere (poate fi si nectar) iar intr-o cana am pus gelatina pe care am hidratat-o cu 3 linguri de suc. Sucul l-am pus la incalzit. Atentie nu trebuie sa fie fiarba si nici sa aiba mai mult de 50 de grade altfel gelatina se va distruge. 
Cand sucul din cratita este caldut adaugam gelatina hidratata si amestecam pana cand se dizolva. 
Apoi se toarna caldut peste prajitura asigurandu-ne ca sucul a ajuns pe toata suprafata prajitura in egala masura. Apoi acoperim tava cu folie alimentara sau folie de aluminiu si se lasa sa se raceasca cca o ora. Apoi se pune in frigider pana a doua zi.

I put in a pan the apple juice (can be nectar) and I put in a cup the gelatin that we hydrated it with 3 tablespoons of juice. I put the pan with juice on the stove . Attention should not be boiling the juice and have no more than 50 degrees because it will destroy the gelatin.
When the juice in the pan is warm add the hydrated gelatin and stir until it will be dissolved.
When is still warm pour over cake ensuring that juice will get all over the cake came in equal measure. Then cover the tray with plastic wrap or aluminum foil and let the cake cool for about an hour. Then put it in the refrigerator until the next day.


Decorati prajitura cum doriti si taiati-o in bucatele mici. Este tare buna!
Decorate cake as you wish and cut it into small pieces. It’s delicious!



Sa aveti pofta!
Bon appétit!