Rulada cu banane/Cake roll with bananas

>> luni, 25 ianuarie 2016

Acum cativa ani era la moda o reteta de rulada cu banana si cocos. Nu am gasit reteta si nici mama nu isi aduce aminte cum se facea. Asa ca mi-am facut propria mea varianta. Fara cocos pentru ca nu aveam prin casa.
Few years ago it was trendy to bake a cake roll with banana and coconut. I didn't find a recipe and my mum didn't remember how it was made. So I create my own recipe of banana cake roll. Without coconut because I didn't had any.

Ingrediente blat:
-4 oua
-4 linguri de zahar
-3 linguri de faina
-2 linguri de cacao
-5 g praf de copt (1/2 plic de praf de copt)
-vanilie
Ingrediente umplutura:
-250g ricotta
-5-6 felii de ananas din compot
-2 linguri de zahar pudra
-vanilie
-2 banane
Ingredients for batter:
-4eggs
-4 tablespoons of sugar
-3 tablespoons of flour
-2tablespoons of cocoa
-5 g baking powder(1/2 sachet)
-vanilla
Ingredients for filling:
-250g ricotta
-5-6 slices of pineapple in light syrup
-2 tablespoons of powdered sugar
-vanilla
-2 bananas
 Am separat albusurile si am mixat bine pana am obtinut o spuma. Apoi am adaugat zaharul si am continuat sa mixez pana cand spuma a devenit tare. A venit randul galbenusurilor si al vaniliei sa le incorporez. In final am adaugat faina, cacao si praf de copt si am mixat pana la omogenizare.
Intr-o tava am pus hartie de copt si am turnat compozitia. Am copt blatul la 150 de grade Celsius timp de 10 minute. Inainte de a scoate blatul din cuptor am incercat sa vad daca e copt cu o scobitoare, cum fac de obicei.
Apoi am rulat blatul cu ajutorul hartiei de copt si l-am lasat sa se raceasca. Inainte de a fi folosit acesta se va desprinde usor de pe hartie. Apoi se va pune crema. Rularea se face usor deoarece blatul are deja forma si elasticitatea necesara.
Crema am preparat-o la rece. Feliile de ananas le-am facut piure cu mixerul vertical. Apoi l-am amestecat cu ricotta, zaharul si vanilia. Am obtinut o crema aromata si omogena pe care am intins-o pe tot blatul. La un capat al blatului am pus bananele peste crema. Am rulat blatul usor si in final am invelit rulada obtinuta in folie. Rulada am lasat-o de pe o zi pe alta in frigider si am servit-o a doua zi cand s-a taiat foarte frumos. Se poate pudra cu zahar, decora cu frisca sau ciocolata.
I separated the egg whites and I mixed well until I obtained a foam. After that I added the sugar and I continued to mix until the foam thickened. Then I incorporated the egg yolks and vanilla. In the end I put the flour, cocoa and baking powder and I mixed until the composition became homogeneous. 
In a baking tray I put some baking paper and I poured the composition. I baked the sponge cake at 150 Celsius degrees for 10 minutes. Before taking out the sponge cake I verified if it's baked with a toothpick, as I usually do.
After that I rolled the sponge cake with the baking paper and I left it to cool off. Before using it, take the paper easily and after that put the cream. The rolling is made easily because the sponge cake has the shape and the elasticity already.   
I prepared the cream without boiling. Pineapple slices were transformed in puree with a vertical mixer. I mixed the puree with ricotta, powdered sugar and vanilla. I obtained a flavorful and homogeneous filling which was spread all over the spongecake. At one end of the spongecake I put the bananas over the spread filling. I rolled easily and in the end the obtained cake roll was covered with plastic foil. I left the cake roll in the fridge until the next day when I served it and it was very nice and easy to cut. It can be served powdered with sugar or decorated with chocolate or cream. 

 Sper sa va placa si voua pe cat le-a placut celor care au gustat-o prima data. Pofta buna!
I hope you'll like this cake roll as much as the ones that tasted first did. Bon appetit!

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Jeleu de fructe rosii/Red fruits jelly

>> luni, 18 ianuarie 2016

Se intampla uneori sa tii in frigider diverse alimente pe care le-ai cumparat fara un scop precis sau care au ramas dupa ce ai facut o reteta. Ei bine, eu m-am ales cu trei rodii mari si o mana de fructe de padure congelate.
Marturisesc faptul ca sunt mare fan suc de rodii dar inca nu am descoperit o metoda de a-l prepara fara a transforma bucataria intr-un camp de lupta. Oricate filmulete am vazut pe internet cu metode eficiente de desfacere a acestui fruct, se pare ca pentru mine nu merge nimic. Cu toate astea am reusit sa curat cumva cele trei rodii mari pe care le aveam si sa le transform impreuna cu fructele de padure intr-un desert acrisor.
It happens sometimes to keep in the fridge various foods which were bought without a precise purpose or which remained after you cooked some other recipe. Well, I had three big pomegranates and some frozen forest fruits.
I must admit I am a big fan of pomegranate fresh juice but I still didn't found a method to prepare it without transforming my kitchen in a fighting field. I saw many short movies on the internet with efficient methods of cutting and peeling these fruits but it seems that nothing is suitable for me. Despite this I managed somehow to cut the three pomegranates that I had in my fridge and to transform them together with the forest fruits in a sweet and sour dessert.

Ingrediente:
- 3 rodii mari
-200 g fructe de padure
-5 linguri de zahar
-50 ml apa
-5g gelatina
Pentru decor:
-biscuiti speculoos
-decoratiuni din caramel (din 100g zahar)
Ingredients:
-3 big pomegranates
-200g forest fruits
-5 tablespoons of sugar
-50 ml water
-5g of gelatin
For decorations:
- speculoos biscuits
-caramel decorations (made of 100 g sugar)
Am pus rodiile, fructele de padure, zaharul si apa intr-un vas la fiert, timp de aproximativ 40 de minute. Dupa ce fructele au fiert, compozitia a fost strecurata si pasata printr-o sita.
Gelatina am hidratat-o cu o lingura de apa intr-un pahar. Apoi am adaugat-o in vasul in care am pus piureul de fructe si am amestecat bine. Compozitia se incalzeste usor timp de cateva minute. Atentie-nu se va fierbe deoarece gelatina isi pierde propietatile.
Jeleul obtinut se pune in recipiente monoportii si se lasa la racit. Apoi se decoreaza cu biscuiti sfaramati si caramel.
I put the pomegranates, forest fruits, sugar and water in a pot, to boil, for about 40 minutes. After they boiled, the composition was strained and mashed through a strain. 
I hydrated the gelatin with a tablespoon of water, in a glass. I put the gelatin in the pot where earlier I put the fruit puree and I stirred well. The composition will be warmed for few minutes. Pay attention-you mustn't boil the composition because the gelatin will loose its properties.
The jelly that was obtained will be put in mono portion recipients and will be left to cool off. When is ready, the jelly can be decorated with biscuits crumbs and caramel decorations.

Pofta buna!
Bon appetit!

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Rulada cu fragute/Cake roll with wild strawberries

>> luni, 11 ianuarie 2016

In ultimul timp am incercat tot felul de retete de dulciuri printre care si mai multe variante de rulade. Unele dintre ele au iesit foarte gustoase, motiv pentru care m-am gandit ca merita incercate si de altii.
Rulada cu fragute este foarte parfumata si are o crema fina, usor de facut chiar si de cei ce nu se pricep prea bine sa faca dulciuri.
In the past few days I tried all kinds of dessert recipes including several types of cake rolls. Some of them were very tasty, and that's why I thought that it would be interesting to be tried by others too. 
The cake roll with wild strawberries was very flavorful and it has a soft filling, so easy to be made also by the ones that are not very skilled in baking desserts.

Ingrediente blat:
-4 oua
-5 linguri de faina
-5 g praf de copt (1/2 pachet)
-4 linguri de zahar
-vanilie
Ingrediente crema:
-250 g ricotta
-150 g unt moale
-2 linguri de zahar pudra
-100 g fragute
-vanilie
Am separat albusurile si am mixat bine pana am obtinut o spuma. Apoi am adaugat zaharul si am continuat sa mixez pana cand spuma a devenit tare. A venit randul galbenusurilor si al vaniliei sa le incorporez. In final am adaugat faina si praf de copt si am mixat pana la omogenizare.
Intr-o tava am pus hartie de copt si am turnat compozitia. Am copt blatul la 150 de grade Celsius timp de 9-10 minute. Inainte de a scoate blatul din cuptor am incercat sa vad daca e copt cu o scobitoare, ca de obicei.
Crema nu necesita fierbere. Am pus untul moale intr-un vas si am mixat pana am obtinut o spuma. Am adaugat zaharul pudra si am mixat pana la dizolvare. Apoi am adaugat ricotta pe care am scurs-o bine inainte si vanilia. Am mixat pana la omogenizare. In final am pus fragutele, amestecand usor cu o spatula de silicon.
Apoi am rulat blatul cu ajutorul hartiei de copt si l-am lasat sa se raceasca. Inainte de a fi folosit acesta se va desprinde usor de pe hartie. Apoi se va pune crema. Rularea se face usor deoarece blatul are deja forma si elasticitatea necesara.
Ingredients for sponge cake:
-4eggs
-5 tablespoons of flour
-5 g baking powder(1/2 pack)
-4 tablespoons of sugar
-vanilla
Ingredients for filling:
-250 g ricotta
-150 g soft butter
-2 tablespoons of powdered sugar
-100 g wild strawberries
-vanilla
I separated the egg whites and I mixed well until I obtained a foam. After that I added the sugar and I continued to mix until the foam thickened. Then I incorporated the egg yolks and vanilla. In the end I put the flour and baking powder and I mixed until the composition became homogeneous.
In a baking tray I put some baking paper and I poured the composition. I baked the sponge cake at 150 Celsius degrees for 9-10 minutes. Before taking out the sponge cake I verified if it's baked with a toothpick, as usual. 
The filling doesn't need to be boiled. I put the soft butter in a bowl and I mixed until I obtained a foam. I added the powdered sugar and I mixed until it dissolved. I put ricotta which was very well drained and vanilla. I mixed until it became homogeneous. In the end  I added the wild strawberries and I mixed slowly with a silicone spatula.  
After that I rolled the sponge cake with the baking paper and I left it to cool off. Before using it, take the paper easily and after that put the cream. The rolling is made easily because the sponge cake has the shape and the elasticity already. 

Sper sa va placa acest desert pufos si parfumat! Pofta buna!
I hope you'll like this fluffy and tasty dessert! Bon appetit!

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Mini ardei cu branza proaspata si trufe/Mini peppers with ricotta cheese and truffles

>> luni, 4 ianuarie 2016

Anii trecuti am postat multe retete inainte de Craciun si inainte de Anul Nou. Anul ce tocmai a trecut am revenit dupa o lunga pauza insa am preferat sa imi petrec vacanta alaturi de cei dragi si sa ma concentrez pe un nou capitol al vietii mele. Va doresc un an nou plin de fericire, sanatate si multe realizari, asa cum imi doresc si mie si celor dragi! La multi ani!
La inceput de an vreau sa va propun o reteta simpla si de mare efect-mini ardei umpluti cu branza proaspata si trufe.
In the past few years I posted many recipes before Christmas and New Year's Eve. The year that just passed meant my coming back after a long period of time but I preferred to spend my holidays with my dear ones and to concentrate on a new chapter of my life. I wish you a new year full of happiness, health and many accomplishments, as I wish for myself and my dear ones! Happy New Year!
For the start of this year I would like to propose you a simple and interesting recipe-mini peppers with ricotta cheese and truffles.

Pentru aceasta reteta am avut nevoie de:
- mini ardei
- 100g ricotta
- 1 gogosar
- cateva felii de trufa neagra
- sare
- piper
For this recipe I needed:
- mini peppers
- 100g ricotta
- 1 red sweet pepper
- few slices of black truffle
- salt 
- pepper
 Am spalat ardeii si i-am copt intr-o tigaie pana cand pielita s-a putut indeparta usor. Apoi am decupat un capac pentru a indeparta semintele din interior. Partea decupata am pastrat-o pentru a monta ardeiul dupa umplerea cu branza.
Pana am preparat crema de branza am tinut ardeii intr-un amestec de 100 ml de apa, 1 lingura de ulei, 1 lingura de otet si sare.
Am copt si gogosarul si l-am curatat de coaja dupa care am folosit pulpa pentru crema de branza. Intr-un vas am pus branza si pulpa gogosarului si le-am mixat cu blenderul. Apoi am adaugat sare si piper. Am umplut mini ardeii si am pus cate o felie de trufa pe fiecare. Pot fi serviti ca atare sau ca parte a unui aperitiv ce cuprinde mai multe feluri.
I washed the peppers and I grilled them on a pan until their peel  was easy to be taken away. After that I cut out near the stem in order to take out the seeds. I kept the part that was cut in because I wanted to use it after the peppers were filled with cheese.
I kept the mini peppers in a mix of 100 ml water, 1 tablespoon of sunflower oil, 1 tablespoon of vinegar and salt until I prepared the cheese filling. 
I also grilled the sweet pepper and I peeled it and I used the pulp for the cheese filling. In a bowl I put the cheese and sweet pepper's pulp and I mixed it with the blender. I added salt and pepper in the end. I filled each mini pepper with cheese and I put a slice of truffle on each one. They can be served as they are or as a part of an appetizer.

Merita sa incercati aceasta reteta, fiind o combinatie de gusturi simple dar de efect.
Pofta buna!
It's worth trying this recipe, because it's a combination of simple tastes but making a big impression.
Bon appetit!

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Budinca aromata cu ciuperci shimeji/Flavored pudding with shimeji mushrooms

>> sâmbătă, 19 decembrie 2015

Uneori se intampla sa primesc de la familie, prieteni sau colaboratori tot felul de ingrediente interesante si foarte gustoase. Inspiratia vine repede si ma grabesc sa va povestesc si voua despre ce am mai pus la cale in bucatarie.
Nu stiu daca am povestit vreodata pe-aici despre cum ma inspir pentru retetele pe care le postez. Daca e vorba de retete clasice incerc mereu sa le folosesc pe cele din familie si de la prieteni dragi. Folosesc si carti, uneori ma uit cu drag la bucatarii mei preferatii de la televizor, emisiunile culinare fiind singurele pe care le urmaresc. De fiecare data insa am incercat sa adaptez retetele pe gustul meu si al celor pentru care gatesc.
Reteta de budinca aromata cu ciuperci shimeji este inspirata din emisiunile bucatarilor englezi. Mirosul si gustul ciupercilor shimeji imi aduce aminte de o padure in timpul lunilor de toamna, cand umezeala si frunzele uscate creeaza o atmosfera unica. Desi nu am vizitat niciodata Anglia, asa imi inchipui eu padurile lor si atmosfera de la tara.
Sometimes it happens to get all sorts of wonderful and interesting ingredients from my family, friends and collaborators. Inspiration comes fast and in a big hurry I come here to tell what I cooked in my kitchen.
I don't know if I told you before here somewhere from where I get my inspiration for the recipes posted on my blog. If there are classic recipes I try to use the ones cooked by my family and dear friends. I use books, sometimes I watch with so much joy my favorites chefs  at TV, culinary programs being the only TV shows that I'm usually try to see. But every time I tried to adapt the recipes to my tastes and also to the ones' for whom I'm cooking. 
Flavored pudding's with shimeji mushrooms recipe is inspired by English chefs' TV shows. Shimeji mushrooms' taste and smell make me think about a forest in autumn months, when the moisture and dead leaves create an unique atmosphere. Although I never saw England, that's how I'm imagining its woods and countryside atmosphere. 

 Reteta este foarte simpla, rustica si rapid de facut.
Aveti nevoie de urmatoarele ingrediente:
- 100 g ciuperci shimeji albe
- 100 g ciuperci shimeji brune
- 2 linguri de ulei
- 3-4 felii de spek (sau bacon)
- 1 ardei rosu
- 2 cepe
- 2 oua
- 3 linguri de smantana- busuioc
- maghiran
- sare
- cateva felii de paine graham
- 200-250 ml lapte
The recipe is very simple, rustic and quick.
You'll need the following ingredients:
-100 g white shimeji mushrooms 
-100 g brown shimeji mushrooms 
- 2 tablespoons of sunflower oil
-3-4 slices of spek or bacon
- 1 red bell pepper
- 2 onions
- 2 eggs
- 3 tablespoons of heavy cream
- basil
- marjoram
- salt
- few loafs of graham bread
-200-250 ml of milk 
Ele sunt faimoasele ciupercute. Ceea ce ati vazut in prima imagine sunt altfel de ciuperci-king oyster si champignon, folosite numai pentru fotografii.
These are the famous mushrooms. What you saw in the first picture are other mushrooms-king oyster and champignon, used only for photos here.
Am calit in putin ulei ceapa impreuna cu ardeiul si feliile de spek taiate marunt.
I tempered in some oil the onions with bell pepper and spek slices cut in small pieces.
Am adaugat apoi ciupercile, condimentele si sarea si am acoperit cu un capac. Nu am adaugat apa deoarece ciupercile au lasat suficienta. Dupa 15-20 de minute toate ingredientele erau moi iar cantitatea de sos format era destul de mica. Am stins focul si am lasat amestecul sa se raceasca cam 10 minute.
I added the mushrooms, spices and salt and I covered with a lid. I didn't put any extra water because the mushrooms left in off in order to boil. After 15-20 minutes all the ingredients were boiled and the quantity of sauce that formed in the pan was just in off. I took the pan aside and left the mix to cool off about 10 minutes. 
Dupa cele 10 minute am adaugat smantana amestecata cu oua.
After 10 minutes I added heavy cream mixed with eggs.
Am inmuiat painea in lapte si am asezat-o intr-o tava de silicon. Am pus compozitia cu ciuperci si am acoperit cu felii de paine inmuiate in lapte. Tava am pus-o in cuptorul preincalzit la 150 de grade Celsius. Budinca este gata dupa 30-40 de minute, in functie de cat de crocanta vreti sa fie painea.
I dipped the bread in milk and put it in a silicon tray. I added the mushroom mix and I covered with slices of bread dipped in milk. I put the tray in the preheated oven at 150 Celsius degrees. The pudding is ready in 30-40, depending on how crunchy you prefer the bread.

Budinca se serveste calda sau rece, cu legume proaspete sau langa aperitive.
PS: Nu stiu exact unde gasiti ciupercutele astea. Eu le-am primit de la prietenii mei (multumesc, Laurentiu!)
The pudding can be served warm or cold, with fresh vegetables or near some appetizers.
 PS: I don't know exactly where you can find these mushrooms. I've got them from my friends ( thanks, Laurentiu!)
Bon appetit!

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Rulada cu crema fina de ciocolata neagra si cafea/Cake roll with dark chocolate and coffee

>> sâmbătă, 5 decembrie 2015

Fac ce fac si tot la ingredientul meu preferat revin! Nu mai e o surpriza pentru nimeni ca sunt indragostita iremediabil de cafeaua buna, de povestile care se tes in jurul ei si de faptul ca a devenit un pretext ca sa fim alaturi de cei pe care-i iubim si pretuim.
Tot la o cafea am intalnit o persoana deosebita, care imi impartaseste pasiunea si chiar mai mult, ii stie toate secretele. Promit ca am sa-l conving sa ne spuna secretul celui mai bun cappuccino facut acasa dar si cum sa alegem cele mai potrivite tipuri de cafea, in functie de ceea ce preferam si alte lucruri inedite. Intre timp a ales ingredientele pentru unul dintre cele mai fine deserturi facute de mine pana acum-rulada cu crema fina de ciocolata neagra si cafea.
I do what I do and I keep coming back to my favorite ingredient! It's no surprise for nobody that I'm irremediably in love with good coffee, with stories told near it and the fact that it became a pretext to be with the ones that we love and cherish. 
Also near a coffee I met a special person, who shares the same passion and even more, he knows all its secrets. I promise to convince him to tell us the secret of the best homemade cappuccino and how to choose the most suitable types of coffee, depending on what we prefer and other interesting things. Meanwhile he chose the ingredients for one of the finest desserts I ever made-cake roll with dark chocolate and coffee.

Ingrediente blat:
- 4 oua
- 3 linguri faina
- 2 linguri cacao
- 4 linguri zahar
- extract vanilie
- 5g praf de copt

Ingrediente crema:
- 200 ml cafea espresso (sau 250 ml daca doriti crema mai moale)
- 80 g ciocolata neagra
- 50 g unt
- 2 linguri zahar (optional)

Ingredients for sponge cake:
- 4 eggs
- 3 tablespoons of flour
-2 tablespoons of cocoa
- 4 tablespoons of sugar
- vanilla extract
- 5 g baking powder

Ingredients for cream:
- 200 ml of coffee - espresso (or 250 ml if you want a more liquid cream)
- 80 g dark chocolate
- 50g butter
- 2 tablespoons of sugar (optional)

Am separat albusurile si am mixat bine pana am obtinut o spuma. Apoi am adaugat zaharul si am continuat sa mixez pana cand spuma a devenit tare. A venit randul galbenusurilor si al vaniliei sa le incorporez. In final am adaugat faina, cacao si praf de copt si am mixat pana la omogenizare.
I separated the egg whites and I mixed well until I obtained a foam. After that I added the sugar and I continued to mix until the foam thickened. Then I incorporated the egg yolks and vanilla. In the end I put the flour, cocoa and baking powder and I mixed until the composition became homogeneous. 
Intr-o tava am pus hartie de copt si am turnat compozitia. Am copt blatul la 150 de grade Celsius timp de 9-10 minute. Inainte de a scoate blatul din cuptor am incercat sa vad daca e copt cu o scobitoare.
In a baking tray I put some baking paper and I poured the composition. I baked the sponge cake at 150 Celsius degrees for 9-10 minutes. Before taking out the sponge cake I verified if it's baked with a toothpick.
Apoi am rulat blatul cu ajutorul hartiei de copt si l-am lasat sa se raceasca. Inainte de a fi folosit acesta se va desprinde usor de pe hartie. Apoi se va pune crema. Rularea se face usor deoarece blatul are deja forma si elasticitatea necesara.
After that I rolled the sponge cake with the baking paper and I left it to cool off. Before using it, take the paper easily and after that put the cream. The rolling is made easily because the sponge cake has the shape and the elasticity already. 
Pentru crema noi am ales cafea cu aroma deosebita si o ciocolata de foarte buna calitate.
Am preparat expresso dupa care am pus lichidul intr-un vas in care am adaugat si bucatele rupte de ciocolata. Am amestecat energic pana la omogenizare. La final am pus untul si am amestecat bine pentru a-l incorpora. Am preferat varianta cu o crema mai lichida si fara cele doua linguri de zahar optionale, considerand ca este suficient in ciocolata.
Am pus crema calduta peste blat si l-am rulat. Rulada am invelit-o in folie si am lasat-o pana a doua zi in frigider. Se serveste ca atare, pudrata cu zahar sau cu frisca.
For cream we chose coffee with a special flavor and a chocolate with a very good quality. 
I prepared espresso and after I put the liquid in a pot in which I added the small pieces of chocolate. I mixed very well until I got a homogeneous composition. In the end I put the butter and stirred well to incorporate it. I preferred the variant with the liquid cream and without the two optional tablespoons of sugar, because I considered that the chocolate has in off sugar. 
I put the cream warm on the sponge cake and I rolled it. The cake roll was put in aluminum and left until the next day in the fridge. It can be served as it is, dusted with powdered sugar or even with cream.
Pofta buna!
Bon apettit!

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Supa crema de legume si porumb cu trufa neagra/Vegetables and corn soup with black truffle

>> miercuri, 2 decembrie 2015

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!

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