Gaufres au chocolat si o surpriza! / Gaufres au chocolat and a surprise!

Iata ca a venit si prima zi de primavara!
Am asteptat cu nerabdare aceasta zi si odata cu ea prilejul de a va da o veste buna. Incepand de saptamana trecuta am devenit colaborator www.gustos.ro.
Dati-mi voie sa va ofer o gaufre cu ciocolata a carei reteta o puteti gasi in micul meu “bistro” de pe Gustos!

So the first day o spring finally came!
I waited anxiously this day and also the opportunity to give you good news. Since last week I became contributor to www.gustos.ro.
Please let me offer you a gaufre au chocolat for which you can find a recipe in my little “bistro” on Gustos!

Tiramisu

Fiind unul dintre deserturile populare m-am gandit ca reteta este arhicunoscuta. Nici macar nu mi-a trecut prin cap ca poate unii doresc sa stie cum se prepara Tiramisu.
Circula multe retete de Tiramisu. Marea majoritate a cunoscutilor mei fac acest desert cu o crema preparata din mascarpone, frisca vegetala si eventual galbenusuri de ou.
Eu am gasit o reteta care se vrea a fi traditionala. Dupa multe cautari si consultari am decis sa v-o prezint pe aceasta care pare “originala”. Daca stiti alta, va rog sa-mi spuneti :).
Ingrediente:
– 500 g mascarpone
– 400 g piscoturi
– 5 oua
– 200 g zahar pudra
– 400 ml cafea espresso
– 50 ml lichior amaretto
– cacao

Being one of the popular desserts I thought that the recipe is well known. It didn’t even crossed my mind that maybe few persons would want to know how to prepare Tiramisu.
There are many recipes of Tiramisu. Many friends of mine prepare this dessert with a cream made with mascarpone, vegetable whipped cream and eventually egg yolks. 
I found a recipe that it’s being said that is traditional. After a lot of research and consultations I decided to present you this one which seems to be the “original”. If you know another one, please let me know :).
Ingredients:
– 500 g mascarpone
– 400 g champagne biscuits
– 5 eggs
– 200 g powdered sugar
– 400 ml espresso coffee
– 50 ml amaretto liqueur
– cocoa 

Pentru inceput vom prepara espresso. Se va lasa sa se raceasca si ne continuam treaba.

For the beginning we’ll prepare espresso. We’ll leave it to cool off and we continue with other things.

Albusurile si galbenusurile se pun separate in doua boluri. Adaugam cate 100 g de zahar pudra in fiecare bol si mixam. Vom obtine o spuma din albusuri si o compozitie cremoasa din galbenusuri.

We will separate the egg whites and the egg yolks in two bowls. We’ll add 100 g powdered sugar in each bowl and we’ll mix. We will obtain a meringue of egg whites and a creamy composition of egg yolks.

Mascarpone se pune intr-un bol mare deoarece trebuie sa tinem cont ca vom adauga si celelalte ingrediente. Compozitia din galbenusuri si zahar se adauga treptat si se mixeaza. Eu am pus cate 3 linguri de compozitie; am repetat de cateva ori.

Mascarpone is put in a big bowl because we have to consider that we’ll add also the other ingredients. The composition of egg yolks and sugar is added gradually and we mix. I put 3 tablespoons of composition; I repeated this operation several times.

Treptat se adauga si spuma din albusuri. Am pus ceva mai multa odata insa nu am folosit decat jumatate din cantitatea din reteta. Daca vi se pare ca este prea moale crema de mascarpone adaugati decat jumatate din cantitatea de spuma.

We’ll add gradually the meringue. I put a little bit more but I used just half of quantity given in recipe. If you will observe that your mascarpone cream is too liquid add just half quantity of meringue.

Pregatiti un vas cu pereti inalti in care puneti folie alimentara.
Amestecati lichiorul amaretto cu espresso. Puneti cate putin espresso pe o farfurie plata si inmuiati piscoturile. Astfel ele nu vor retine prea mult lichid. Asezati piscoturile pe lungime. Adaugati crema si apoi puneti urmatorul rand de piscoturi, de data aceasta pe latime. Tineti cont atunci cand aranjati ca va trebui sa avem crema deasupra si nu piscoturi.

Prepare a recipient with high margins in which you will put plastic film. 
Mix amaretto liqueur with espresso. Put a little quantity of espresso on a plain plate and moist the champagne biscuits. This way they will not retain too much liquid. Put the biscuits arranging them on length. Add cream and after that put the next layer of biscuits, this time arranging them on width. Take in account when you arrange the biscuits that the upper layer has to be cream, not biscuits. 

Dupa ce am pus ultimul strat de crema, aranjam folia alimentara si punem vasul in frigider. Eu l-am lasat pana a doua zi. Am scos usor Tiramisu din vas, am taiat folia si am tras-o incet. Apoi am pudrat-o cu cacao si gata! Un desert delicios!

After we put the last layer of cream, we arrange the plastic film and we put the recipient in the fridge. I left it there until the next day. I took out very gently the Tiramisu, I cut the plastic film and I removed it slowly. I powdered it with cocoa and was ready! A delicious dessert! 

Doresc sa va atentionez asupra unui aspect foarte important. Nu recomand aceasta reteta celor ce au copii mici. Deoarece crema cu ou nu este preparata termic, iar siropul contine alcool, este recomandat sa nu serviti acest desert celor mici.
Am sa incerc si o alta reteta in care ouale sunt mixate cu zaharul la bain-marie. Voi reveni si cu acea reteta.
Pana atunci savurati o bucatica de Tiramisu cu putin alcool 🙂

I want to make you attentive on a very important aspect. I don’t recommend this recipe to the ones who have small children. Because the cream with eggs is not thermal prepared and the syrup contains alcohol, it’s recommended not to serve this dessert to your babies.
I will try also a other recipe in which the eggs are being mixed with sugar at bain-marie. I will come back with that recipe.

Until then enjoy a slice of Tiramisu with some alcohol 🙂

Tort Ginseng Coffee / Ginseng Coffee cake

Este nevoie sa va spun ca m-a innebunit acest tort? :))
M-am declarat fana pentru totdeauna a cafelei. Imi plac aromele fine, cele puternice, cafeaua gourmet, cafeaua proaspat prajita…dar care nu-mi place?!
Mi-am propus de ceva vreme sa pregatesc o pagina in care sa va prezint dulciuri pe care sa le serviti alaturi de cafea sau care sa contina cafea. Iata ca s-a ivit momentul. Azi va prezint prima reteta. 🙂

Ingrediente blat:
– 6 oua
– 6 lingurite zahar brun
– 3 linguri cacao neagra
– 7 linguri de faina
– 10 g praf de copt
– 1 lingura ulei floarea soarelui

Ingrediente umplutura:
– 300 g gem de zmeura
– 500 g mascarpone
– 4 linguri zahar pudra
– 3 linguri de cafea macinata cu ginseng

Ingrediente sirop:
– 250 ml cafea (preparata din aceeasi cafea cu ginseng)
– 3 linguri zahar brun

Do I have to tell you that this cake got me crazy? :))
I’m one of coffee’s forever declared fans. I like delicate flavors, the powerful ones, gourmet coffee, fresh roasted coffee…but which one I don’t like?!
I planned to prepare a page dedicated dedicated to the presentation of sweets which can be served near a coffee or that contain coffee. So that time came. Today I will present you my very first recipe from this page. 🙂
Ingredients for sponge cake: 
– 6 eggs
– 6 teaspoons of brown sugar
– 3 tablespoons of dark cocoa
– 7 tablespoons flour
– 10 g baking powder
– 1 tablespoon sunflower oil
 
Ingredients for filling:
– 300 g raspberry jam
– 500 g mascarpone
– 4 tablespoons of powdered sugar
– 3 tablespoons of roasted and minced ginseng coffee
Ingredients for syrup:
– 250 ml coffee (prepared with the same coffee with ginseng)
– 3 tablespoons brown sugar

Se separa albusurile si se mixeaza. Se adauga apoi zaharul brun si se mixeaza in continuare pana obtinem o spuma care nu curge.

We’ll separate the egg whites and we mix. We’ll add the sugar and we’ll mix until we’ll obtain a foam that doesn’t flow.

Se adauga galbenusurile si se amesteca.

Egg yolks will be added and mixed with the meringue.

Se adauga cacao, praf de copt, ulei si faina si se mixeaza. Compozitia se pune intr-o forma de copt si se pune in cuptorul preincalzit. Se testeaza daca blatul este copt cu ajutorul unei scobitori (in cazul meu coacerea a durat cam 15 minute).

We put cocoa, baking powder, sunflower oil and flour and we mix. The composition will be put into a cake pan and will be introduced in the preheated oven. We will test if the sponge cake is baked with a toothpick (in my case the baking took about 15 minutes).

Se prepara siropul din cafea facuta la filtru si zahar brun. Dupa ce blatul s-a racit peste acesta se pune siropul si gemul de zmeura.

Next step is to prepare the syrup with coffee and brown sugar. After the sponge cake is cooled off we’ll put the syrup the raspberry jam on it.

E timpul sa preparam crema de cafea. Poate ca va intrebati ce gust va avea cu acea cafea macinata in ea. Ei bine nu trebuie sa va faceti probleme deoarece cafeaua proaspat prajita si macinata este putin crocanta. Fiind crocanta si aromata, nu asa fin macinata, vom obtine o textura interesanta a cremei.
Punem mascarpone (sau o alta crema de branza dulce), zaharul pudra si cafeaua cu ginseng. Mixam si e gata! Asezam crema peste stratul de gem, decoram tortul cu cacao si boabe de cafea si e gata pentru a fi servit!

So it’s time to prepare the coffee cream. Maybe you wonder what taste it will have with that minced coffee in it. Well, there’s no need to worry because the fresh roasted and minced coffee is a little bit crispy. Being crispy and flavored, not so fine minced, we’ll have a very interesting texture for this cream. 
We’ll put mascarpone (or any other sweet cream of cheese), powdered sugar and ginseng coffee. We’ll mix and that’s it! We’ll put the cream over the jam layer, we’ll decorate the cake with cocoa and coffee beans and it’s ready to be served!

Nu este nevoie sa va povestesc prea multe despre acest tort si gustul lui. Fotografiile o fac mult mai bine ca mine! :))
Imi doresc sa incerc multe tipuri de cafea; pe masura ce voi face acest lucru am sa va povestesc si voua despre ele.
Cafeaua cu ginseng a fost o alegere foarte inspirata. Aroma, gustul si energia pe care le da aceasta cafea merita efortul de a o cauta!

It won’t be necessary to tell you too many things about this cake and it’s taste. The pictures tell you much better than I do! :))
I want to try many types of coffee; as soon as I’ll try them I will tell you.

Ginseng coffee was a very inspired choice. The flavor, taste and energy given by this coffee deserves the effort deposed for searching it!

Festivalul Blogurilor Gustoase / Tasty Blogs’ Festival

Particip la Festivalul Blogurilor Gustoase de pe http://www.gustos.ro/
M-am decis sa particip la doua categorii:
Feluri principale
Deserturi

Daca va plac retetele mele si blogul puteti sa ma votati, nu inainte de a va inregistra aici.
Tot pe acest site puteti sa ma vedeti si sa cititi cateva lucruri despre mine.

I’m participating at Tasty Blogs’ Festival on http://www.gustos.ro/.
I decided to participate at two categories:
 
If you like my recipes and my blog you can vote me, not before registering yourselves here.
Also on this site you can see me and also to read few things about me (unfortunately it’s not in English but I promise I will translate it soon).
Multumesc! 🙂
Thank you! 🙂

La multi ani 2011! / Happy New Year 2011!

A mai ramas putin din anul 2010. Vreau sa cred ca si pentru voi, cititorii blogului meu, prietenii mei, anul care se incheie azi a fost un an bun.
Anul 2011 insa va doresc sa fie cu mult mai bun ca si 2010, plin de bucurie si noroc!
La multi ani !

Few hours left of 2010. I want to believe that also for you, my readers, my friends, the year that ends today was a good year.
I wish you that 2011 to be much better than 2010, full of joy and luck!
Happy New Year!

Multumim, Alina! / Thank you, Alina!

Va aduceti aminte de aceasta provocare? Ei bine, dupa ce aceasta s-a terminat am primit din partea Alinei un sapun (sampon solid) natural.
Azi am sa va povestesc putin despre el.
L-am folosit de cand l-am primit si pot sa va spun ca sunt foarte incantata de el. Lasa un miros placut si parul este mai sanatos. Contrar asteptarilor, usturoiul nu lasa un miros urat si parul nu se ingrasa repede.
Daca aveti ocazia va recomand sa incercati un astfel de sapun. Alina va poate ajuta cu mai multe informatii despre sapunurile pe care le face ea cu atata drag.

Multumesc, Alina! 🙂

You remember this challenge ? Well, after this challenge ended we received from Alina a natural soap (solid shampoo in fact).
Today I will tell you a little bit about this soap. 
I used it since I received it and I can tell you that I’m very enchanted. It leaves a nice smell and my hair is healthier. Unexpectedly, the garlic doesn’t leave an unpleasant smell and my hair doesn’t become greasy in a short time. 
If you have the occasion I recommend you to try such a solid shampoo. Alina can help with more informations about the soaps that she manufactures with so much love.

Thank you, Alina!

Am primit un cadou de Craciun! / I received a Christmas present

Am primit primul cadou de Craciun! D-na Elena mi-a oferit un frumos cadou virtual – o reteta numai pentru mine! 🙂 Va multumesc mult!
Ideea a fost a Furnicutzei Boscodine, careia ii multumesc si pe care o felicit.
Craciun Fericit, dragele mele!

I received my first Christmas present! Mrs. Elena offered me a nice virtual present – a recipe just for me! 🙂
Thank you so much!
The idea came from Furnicutza Boscodina  to whom I want to thank and also to congratulate.
 
Merry Christmas, my dears!

Targul de Sarbatori / Holiday Market

De saptamana aceasta Lifeandcoffeebeans si-a pus hainele de sarbatoare si va deveni un caiet virtual cu retete pentru Sarbatorile de iarna.
Veti gasi aici retete traditionale, retete internationale dar si retete proprii, toate incercate in bucataria mea.
Va astept cu drag incepand cu 1 decembrie la Targul de Sarbatori!

Starting this week Lifeandcoffeebeans dresses up for the Holidays and will become a virtual notebook with recipes for Winter Holidays.
Here you will find Romanian traditional recipes, international recipes and even my own recipes, all tried out in my kitchen.
So I will wait you beginning with 1st of December at Holiday Market! 

Placinta rustica / Rustic pie

Cred ca pana acum ati observat ca imi plac mult placintele aperitiv. Asa ca nu cred ca o sa va surprinda ca am facut o noua reteta de placinta pe care am denumit-o “Placinta rustica”.
Aceasta reteta contine bureti iuti sau iutari (Lactarius piperatus). Nu va ganditi ca am fost in padure sa culeg ciuperci! Am folosit ciuperci conservate in otet cumparate. Desi mi-ar fi placut sa pot culege eu ciupercutele pe care le gatesc, trebuie sa recunosc cu mare regret ca nu sunt o cunoscatoare a ciupercilor comestibile si in plus am devenit extrem de precauta dupa ce anul trecut am suferit o intoxicatie destul de urata din cauza consumului unui tip de ciuperca despre care credeam ca stim tot.
Dar sa trecem la treaba:

 Ingrediente blat:
– 125 g margarina
– 7 g drojdie uscata
– 300 ml apa calduta
– 400 g faina
– sare
Ingrediente umplutura:
– 100 g bureti iuti
– 150 g masline negre fara sambure
– 125 g bacon (sau pastrama afumata de pui)
– 2 oua
– boia dulce
– piper

I guess you already noticed that I love the pies, especially the appetizer pies. So I don’t think that you’ll be surprised when you’ll see my new pie recipe that was named “Rustic pie”.
This recipe contains peppery milk-caps (Lactarius piperatus). Don’t think that I was in the woods to pick mushrooms! I used mushrooms pickled in vinegar that were bought. Although I would have loved to pick up mushrooms myself for my consumption, I have to admit that I’m not a person who can recognize the edible mushrooms and in addition, I became very cautious since last year when I suffered a quite ugly intoxication with inedible mushrooms (we thought we knew everything about that mushroom!).
OK, let’s get back to work:
 
Ingredients for dough:
– 125 g margarine
– 7 g dried yeast
– 300 ml warm water
– 400 g flour
– salt
 
Ingredients for filling:
– 100 g peppery milk-caps
– 150 g seedless black olives
– 125 g bacon (you can use smoked chicken pastrami instead)
– 2eggs
– sweet paprika
– pepper

Se pune margarina intr-un castron.

We put the margarine into a bowl.

Se adauga apa calduta, drojdia, sarea si se amesteca.

We’ll add the warm water, yeast, salt and we mix.

Se pune si jumatate din cantitatea de faina si amestecam bine. Acoperim castronul si asteptam sa dospeasca (compozitia isi va dubla volumul).
We will put half of flour’s quantity and we mix well. We cover the bowl and we wait to yeast (the composition will double its volume).

Intre timp pregatim umplutura.
Buretii iuti se scot din otet si se pun intr-un castron cu apa calduta timp de 10-15 minute. Apoi se scot si se spala bine.

Meanwhile we will prepare the filling.
The mushrooms will be taken out of vinegar and put into a bowl with warm water for 10-15 minutes. After that we will take them out and we will wash them with plenty of water.

Taiem buretii in bucatele mici.

We cut the mushrooms in fine pieces.   

Apoi se adauga maslinele, baconul, ouale, boia dulce, piper si se amesteca.

We’ll add olives, bacon, eggs, sweet paprika, pepper and we mix them.

Cand coca a dospit adaugam si restul de faina si amestecam. O vom lasa sa se odihneasca 10 minute.

When the dough is yeasted we will add the rest of the flour and we mix. We will let it to rest for 10 minutes.

Se intinde coca intr-o tava cu diametrul de 30 cm si se pune umplutura. Se pune in cuptorul preincalzit si se coace la temperatura medie timp de 25-30 de minute, in functie de cuptor.

The dough will be stretched on a tray with 30 cm diameter and we’ll add the filling. We will put the tray into the preheated oven and we will bake it at a medium temperature for 25-30 minutes, depending on what kind of oven you have.

Iata ce placinta a iesit:
Here is the pie that I baked:

Gustul buretilor iuti se potriveste de minune cu acel bacon afumat si maslinele negre. Este o placinta simpla, fara prea multe ingrediente dar care va va placea. Cine stie, poate veti fi niste fani ai acestui tip de placinte, ca si mine! 🙂
The peppery milk cap’s taste is wonderful with that smoked bacon and black olives. It’s a simple pie, without too many ingredients that you will love. Who knows, maybe you’ll become fans of this type of pies, as I am! 🙂

Cotlet de porc umplut / Filled pork fillet

Zilele acestea am foarte putin timp la dispozitie pentru a posta pe blog . Dar cum nu pot sta mult timp departe, azi mi-am facut un program pe care il respect cu strictete tocmai pentru a-mi face putin timp sa va povestesc despre o reteta simpla dar care da rezultate minunate: cotlet de porc umplut.

Ingrediente:
– 1.2 kg cotlet de porc
– 200 g ciuperci
– 50 g nuci
– 50 g muschi afumat
– 1/2 gogosar
– 1 mar
– 2 morcovi mici
– 1 ou
– condimente

These days I don’t have a lot of time to post on the blog. Because I can’t stay too much without writing something, today I made a program which is very precise only to gather some time to tell you some things about a simple but wonderful recipe: filled pork fillet.
Ingredients:
– 1.2 kg pork fillet
– 200 g mushrooms
– 50 g walnuts
– 50 g  smoked pork fillet
– 1/2 red bell pepper
– 1 apple
– 2 little carrots
– 1 egg
– condiments

Se curata ciupercile, gogosarul, marul si se taie in bucatele mici. Se prepara umplutura intr-un bol din: ciuperci, nuci, muschi, mar, gogosar, ou, condimente.

We clean (and we peel off, take out the seeds where is needed) the mushrooms, bell pepper, apple and we cut them finely. After that, we prepare the filling into a bowl from: mushrooms, nuts, smoked fillet, apple, red bell pepper, egg and condiments.

Luam cotletul si il taiem cu un cutit bine ascutit in asa fel incat suprafata desfasurata a acestuia sa devina ca si o patura (rulata aceasta “patura” a redeveni de aceeasi forma ca si cea initiala a cotletului). Apoi se bate putin cu un ciocan pentru batut snitelele pentru a subtia putin stratul de carne. Astfel se va fierbe si se va rumeni mai bine.

We take the fillet and we cut it with a sharp knife. We must obtain a plane surface that will look just like a blanket (rolled this “blanket” will have the same form as the fillet had when we started to cut it). We will use a tenderising hammer to make the meat a little bit thinner. This way the meat will boil and roast better.

Morcovii se vor pune primii pentru a fi la interior. Apoi treptat adaugam restul umpluturii si rulam.

First we put the carrots because we want to have them in the middle. We will add the rest of the filling gradually and we roll.

La sfarsit vom prinde carnea cu scobitori pe toata lungimea. Aceasta parte a ruladei va fi cea pe care se asaza in vasul in care se va fierbe. Scobitorile se vor scoate atunci cand rulada este gata. Carnea nu se va desprinde.

In the end we will put some tooth-picks to keep the two parts of the meat roll together. This side will be the one that is below in the recipient used to boil the fillet. The tooth-picks will be taken out when the fillet is ready. Meat will remain rolled.

Cotletul se pune intr-un vas termorezistent cu capac si se pune apa (atat cat ne permite vasul). Eu am intors cotletul o singura data pentru a se fierbe uniform. Timpul total de fierbere in cuptor (temperatura medie) a fost cam de 3 ore din care 30 de minute fara capac (pentru a se rumeni).

The fillet will be put into a thermo resistant recipient with lid. We will add water (as much as the recipient permits). I turned over the fillet just once to be sure that is boiled evenly. I kept it in the oven (medium temperature) about 3 hours of which 30 minutes without lid (to roast it a little bit).

Cotletul va arata cam ca si in aceasta poza atunci cand va fi gata.

When the fillet is done it will look just like the one in this picture.
Pentru a putea fi taiat bine, fara a se desface, el trebuie sa fie rece. Se va servi caldut (incalzit la cuptor sau la cuptorul cu microunde), rece, cu sau fara garnitura.
The fillet will be easy to cut if it’s cold (it won’t split). You can serve it warm (warmed in the oven or in the microwave oven), cold, with or without side dish.

Pentru noi a fost o alternativa buna la deja obisnuita friptura. 🙂
For us it was a good alternative to common steak 🙂