Cannelés cu scortisoara/Cannelés with cinnamon

>> miercuri, 18 noiembrie 2015

Cannelés de Bordeaux se afla printre preferatele mele si ale unei bune prietene, motiv pentru care le-am refacut cu drag. De data aceasta cu scortisoara. Mi s-a parut o alegere buna pentru aceasta perioada. Si intr-adevar, caramelul care se formeaza dupa coacere si scortisoara se combina minunat. Mmm, trebuie neaparat incercate! Nu or fi ele aspectuoase dar am reusit sa conving destui sa treaca peste acest amanunt.
Cannelés de Bordeaux are among my favorites and also of one of my good friends, and that's why I baked them with so much joy. This time with cinnamon. I thought it's a good choice for this time of year. And surely the caramel which is formed after the baking and the cinnamon are wonderful combined in this dessert. Mmm, they have to be tried!They might not be beautiful but I managed to convince a lot of people to pass over this detail.


- 700 ml lapte
- baton de vanilie
- 50 g unt moale
- 200 g zahar
- 70 g faina
- 30 g scortisoara
- 1 galbenus de ou
- 3 oua mari
- unt pentru forme


- 700 ml milk
- vanilla stick 

- 50 g melted butter
- 200 g sugar
- 70 g flour

- 30 g cinnamon
- 1 egg yolk
- 3 big eggs
- butter for molds

 Intr-un bol se amesteca faina,scortisoara si ouale. Separat intr-o cratita se pun laptele, vanilia, untul si zaharul. Compozitia se amesteca si se pune la incalzit fara a se lasa la fiert. Ea trebuie sa fie calduta. Atentie - se amesteca in continuu.
Atunci cand compozitia s-a racit suficient (nu de tot) se adauga amestecul de oua cu faina si scortisoara si se amesteca bine. Odata omogenizata si racita, aceasta compozitie obtinuta va semana ca si consistenta cu acea compozitie de clatite.
Se acopera vasul si se baga in frigider. Se lasa cel putin 12 ore. Eu de obicei o las de pe o zi pe alta.
Apoi am pus cu ajutorul unui polonic in forme.
Cuptorul trebuie preincalzit la 200C-230C. Formele de silicon se pun in cuptor si se lasa cam 50-55 minute.
Cannelés  vor forma o crusta de caramel crocanta.
In a bowl we mix the eggs, cinnamon and flour.
Separately in a pot we will  put milk, vanilla, butter and sugar. The composition is mixed and put on the stove to warm without leaving it until it boils. It has to be warm. Pay attention - we have to mix continuously. 
When the composition is cold in off (not completely cold) we will add the mix of flour,cinnamon with eggs and we mix well. When the composition is homogeneous and completely cold, will look like the one made for pancakes. We will cover the pan and we'll put it in the fridge.
We'll leave it there for at least 12 hours. I usually leave it there until the next day.  After that I put the composition in the silicon molds with a ladle. The oven has to be preheated at 200C- 230C. Silicon molds will be put in the oven and left for 50-55 minutes. Cannelés will form a wonderful caramel crust.
Reteta originala o gasiti aici
You can find the original recipe here.


Cocktail cu fructe de padure si Campari/Cocktail with forest fruits and Campari

>> luni, 9 noiembrie 2015

Ne apropiem de jumatatea lunii noiembrie. In curand zilele insorite de toamna se vor termina incet, incet. Vor aparea luminitele, brazii si globurile. Ce bine!
Recunosc faptul ca perioada Craciunului imi place in mod deosebit, ajunul Anului Nou inseamna mult pentru mine de ceva timp-anul acesta astept Sarbatorile cu multa nerabdare. Asa ca am inceput sa ma pregatesc timid. Cu o reteta, cu niste idei, cu multa speranta ca anul viitor va fi si mai bine, si mai frumos.
Prima reteta cu iz de sarbatoare nu a mai putut astepta luna decembrie ca anii trecuti. Cocktailul cu fructe de padure si Campari trebuie neaparat incercat!
We're getting closer to the first half of November. Soon autumn's sunny days will end slowly. Christmas lights, Christmas trees and globes will appear real soon. Yay!
I admit that I love Christmas time, New Year's Eve means a lot to me lately-this year I'm so anxiously waiting the Holidays!So I started to make few preparations. A recipe, few ideas, a lot of hope that next year it will be better, much beautiful.
The first recipe with holiday flavor couldn't wait December like the past years. The forest fruits and Campari cocktail must absolutely be tried!

 Reteta este simpla si poate fi facuta rapid, intr-o seara in care aveti invitati. Am sa dau cantitati pentru un singur pahar.
- 20-25 cl Campari
- 30 cl sampanie sau vin spumant demidulce
- zeama de lamaie
- mix de fructe de padure congelate sau proaspete
Asezati fructele pe fundul paharului si folositi si pentru decorare. Adaugati Campari, zeama de lamaie si in final sampania sau vinul spumant. Nu este nevoie sa amestecati. Toate ingredientele trebuie sa fie reci.
The recipe is very simple and can be made very fast, in a evening when you have guests. I will give you the quantities for one glass.
-20-25 cl Campari
-30 cl champagne or sparkling wine (medium sweet)
-fresh lemon juice 
-forest fruits mix-frosted or fresh
Putthe fruits in the glass, on the bottom, and use some also to decorate. Add Campari, fresh lemon juice and in the end the champagne or sparkling wine. There's no need to stir. All the ingredients must be cold.
 Serviti cocktailul rece, alaturi de prieteni sau cei dragi.
Serve the cocktail cold, with your friends or loved ones.


Galuste pufoase de gris/ Semolina fluffy dumplings

>> marți, 13 octombrie 2015

Toamna si-a intrat in drepturi in forta. Cu toate ca vreau sa trec peste faptul ca este foarte frig, ploua si nu am mai vazut de ceva timp soarele, totusi se pare ca ma incearca o raceala, asa ca eforturile mele sunt zadarnice. Ce toamna respectabila ar mai fi daca nu ar exista raceli? Asa ca mi-am zis ca o supa fierbinte cu galuste de gris ar rezolva problema.
Nu am sa insist asupra supei. Toata lumea stie sa fiarba putina carne, cateva radacinoase si o ceapa. Dar galustele de gris sunt o adevarata loterie. Am vazut multe retete de galuste-cu ulei in compozitie, grasime, bicarbonat sau chiar praf de copt! Eu va propun reteta simpla care a dat gres o singura data-din cauza neatentiei mele (a se consemna ca am recunoscut-greseala recunoscuta e pe jumatate iertata!)
Autumn is legit now and it entered quite rough. Although I want to get over the fact that it's very cold, it rains an I didn't see the sun for a while now, it seems that I will catch a cold, so my efforts are useless. What a fall would we have if we don't have any colds? So I said to myself that a hot soup with semolina dumplings will solve the problem. 
I will not insist with the soup. Everybody knows to boil some meat, some root vegetables and an onion. But semolina dumplings are a real lottery. I saw many semolina dumplings recipes-with sunflower oil in composition, with fat, sodium bicarbonate or even baking powder! I'm proposing you the simple recipe that failed only once-because I was careless (write down that I admitted-a mistake admitted is half forgiven!).

- 3 oua
- 15 linguri cu varf de gris (17 daca ouale sunt mari)
- sare
- piper
- 3 eggs
- 15 full tablespoons of semolina (17 if the eggs are big)
- salt
- pepper
Bateti ouale ca pentru omleta impreuna cu piperul si sarea.
Beat the eggs as you would beat them for omelet, together with salt and pepper.  
Adaugati grisul si amestecati cu grija pentru a nu forma cocoloase. Lasati compozitia sa stea 10 minute inainte de a forma galustele. In acest timp grisul se va umfla putin.
Add semolina and stir carefully not to form any lumps. Let the composition to rest for 10 minutes before forming the dumplings. In this time semolina will get a little bit inflated.
Cand luam vasul cu supa de pe foc vom adauga 300 ml de apa rece pentru a opri fierberea. Apoi bagam lingura care ne va ajuta sa formam galustele in supa fierbinte. Dupa doua minute scoatem lingura si incepem sa formam galustele. Nu puneti mai mult de jumatate de lingura de compozitie pentru ca vom obtine galuste foarte mari. Asteptati pana compozitia se desprinde de lingura. Dupa ce ati terminat de pus toata compozitia vasul se pune din nou la foc. Galustele se fierb timp de 10 minute la foc potrivit.
When we will take the pot aside we will add 300 ml of cold water to stop the boiling. After that we will introduce the tablespoon which will be used to form the dumplings in the hot soup. After two minutes we will take out the tablespoon and we will start to form the dumplings. Don't put more than half of tablespoon of composition once because we'll obtain very big dumplings. Wait until the composition comes off the tablespoon. After you finished to put all the composition, the pot will be put on the stove again. The dumplings will be boiled for 10 minutes at medium fire.
Dupa ce galustele s-au fiert, vasul se acopera cu un capac. Pentru ca acestea sa fie pufoase este necesar sa se imbibe cu supa si astfel se vor duce la fundul vasului. Cand galustele s-au dus la fundul vasului supa poate fi servita. Ca si perioada de asteptare as spune 15-20 minute sau mai mult, in functie de grisul folosit.
After the dumplings were boiled, the pot will be covered with a lid. In order to be fluffy the dumplings have to soak with soup and they will go to pot's bottom. When they are at pot's bottom, the soup can be served. As a period of time for waiting until the dumplings are soaked I would say 15-20 minutes or more, depending on what type of semolina you used.
Pofta buna!
Bon appetit!


Desert grecesc/Greek dessert

>> luni, 5 octombrie 2015

Imi doream ca toamna sa mai astepte putin. In fiecare an as vrea ca vara sa se prelungeasca la nesfarsit. Poate pana la Craciun, ca e sarbatoarea mea preferata :) Si uite asa incerc sa-mi alin dorul de mare, soare si caldura prin toate mijloacele posibile.
Uneori cu flori, alteori cu fotografii, cu retete de vara sau cu toate odata.
Azi vreau sa-mi amintesc de vacanta, de Grecia. Asa ca am ales o reteta simpla si tare gustoasa.
I wished that autumn waited a little. Every year I wish that summer to be prolonged indefinitely. Maybe until Christmas, because it's my favorite holiday :) And so I try to ease my longing of sea, sun and heat every way that I can. 
Sometimes with flowers, other times with photos, with summer recipes or with all of them together. 
Today I want to remember about my holiday, about Greece. So I chose a simple and delicious recipe.

Ingrediente (pentru doua portii)
- 250g iaurt grecesc
-6 lingurite de miere poliflora sau de pin
-o portocala
-2 smochine mari
-nuci uscate

Ingredients (for two servings)
-250g Greek yogurt
-6 teaspoons of poly floral or pine honey
-an orange
-2 big figs
-dried walnuts
 Am stors portocala si am folosit sucul pentru a da smochinelor o aroma deosebita.
I squeezed the orange and I used the juice to give the figs a wonderful flavor.
Am taiat coditele si partea de jos a smochinelor si le-am pus intr-un vas impreuna cu sucul de portocale. Le-am fiert cateva minute, intorcandu-le pe toate partile.
I cut the upper and the bottom sides of figs and I put them in a pot with the orange juice. I boiled them for few minutes, rolling on all sides. 
Dupa ce smochinele s-au racit, le taiem in forma de floare.
Desertul se pune in cupe incepand cu miere, cateva nuci, iaurtul, smochina, si in final din nou nuci si miere.
After the figs were cooled off, we will cut them like flowers.
The dessert is put in cups starting with honey, walnuts, yogurt, the fig, and in the end walnuts and honey again.
Acest desert este foarte simplu si de efect, aspectuos si cu putine ingrediente. Merita sa-l incercati.
Pofta buna!
This dessert is very simple and surprising, engaging and with few ingredients. It's worth to try it.
Bon appetit!


Pui rustic in sos de ardei/Rustic chicken in pepper sauce

>> duminică, 27 septembrie 2015

Nu gatesc prea des retete traditionale. Cred ca prefer mai degraba sa adaptez retete obisnuite-eu le mai spun retete "with a twist". Nu as sti unde sa incadrez reteta mea simpla de pui cu ardei. Probabil ca voi ii veti gasi o incadrare. Sau nu. Ceea ce e cu adevarat important este ca e tare gustoasa si potrivita perioadei.
I don't cook often traditional recipes. I think I mostly prefer to adapt common recipes-I usually call them recipes "with a twist". I wouldn't know where to fit my simple recipe of chicken with pepper sauce. Maybe you will find a category for this recipe. Or not. What is really important is that it's very tasty and suitable for this time of year. 

  Ingredientele de care aveti nevoie:
-2 pulpe de pui (preferabil nu din comert)
-1 gogosar mare
-1 ardei gras
-2 ardei kapia
-1 ceapa
-2 rosii
-3 catei de usturoi
-2 linguri de ulei
The ingredients that you'll need:
-2 chicken legs (it would be good to buy them from the farm)
-1 big fibber pepper
-1 bell pepper
-2 kapia peppers
-1 onion
-2 tomatoes
-3 garlic cloves
-2 tablespoons of sunflower oil
Dupa ce ati curatat,ati spalat legumele si le-ati taiat, le puneti impreuna cu pulpele de pui intr-un vas. Adaugati uleiul si sarea si caliti-le impreuna timp de cateva minute dupa care adaugati apa sau supa de pui cat sa acoperiti carnea si lasati sa fiarba.Usturoiul l-am pus cu 10 minute inainte de a lua vasul de pe foc.
After you peeled, washed, and cut the vegetables, put them together with the chicken legs in a pot. Add the sunflower oil and salt and temper them together for few minutes and after that add some water or chicken soup, just to cover the meat, and let them boil. I put the garlic 10 minutes before I took the pot aside.
 Cand carnea era fiarta am adaugat o crenguta de cimbru iar dupa cinci minute am stins focul.
When the meat was boiled I put a twig of thyme and after five minutes I turned off the fire.
 Daca va place ardeiul copt, va sugerez sa incercati reteta cu toate cele trei tipuri de ardei copti.
Pofta buna! :)
If you like baked peppers, I suggest to try this recipe with all the three types of peppers baked before.
Bon appetit! :)


Jeleu de struguri/Grape jelly

>> sâmbătă, 19 septembrie 2015

Nu stiu altii cum or fi dar eu trebuie sa recunosc faptul ca toamna si iarna nu sunt anotimpurile mele preferate. Cum exceptii mai exista, iata ca si eu am cateva. Toamna o iubesc numai cand vine vorba de fructele si legumele de care avem parte si iarna pentru luminile si sarbatoarea Craciunului.
Anul acesta am pus in practica o idee mai veche pentru care nu a fost niciodata timp, chef - ce sa mai, timing.
Bunicii mei au in curte cateva tipuri de struguri. Preferatii mei sunt cei de culoare roz, denumiti capsunica sau ananas. Nu as putea sa spun exact de unde aceste denumiri sau distanta ca de la cer la pamant dintre capsunica si ananas. Pun totul pe seama folclorului sau gusturilor diferite ale oamenilor.
Una peste alta, a venit vremea sa prepar un jeleu de struguri roz.
I do not know about others but I have to admit that the fall and winter seasons aren’t my favorite. How exceptions exist, behold, I have a few. I love autumn only when it comes to fruits and vegetables that we have in this time of the year and winter when it comes to lights and Christmas holidays.
This year I put into practice an old idea for which it was never the time or mood – in a word, timing.
My grandparents have in their yard several types of grapes. My favorites are the pink ones called strawberries or pineapple type. I could not say exactly where those names come or to explain the distance from heaven to earth between strawberry and pineapple. Folklore I suspect or maybe people’s different tastes.
Altogether, it was the perfect time to prepare a pink grape jelly.

-3 kg struguri
-500 g zahar
-150 ml apa
-3 kg of grapes
-500 g crystal sugar
-150 ml water

Am spalat si am curatat strugurii de codite. Am pus boabele intr-un vas si am adaugat zaharul si apa dupa care l-am pus la foc. Boabele au fiert in aproximativ o ora si jumatate, la foc mic,pana am obtinut o pasta groasa.  
I washed and cleaned the grapes of their stems. I put the grapes in a recipient and added sugar and water then put it on the stove. The grapes were cooked in about an hour and a half on low heat, until we got a thick paste.
 Am strecurat pasta printr-o strecuratoare, pasand usor cu lingura. Astfel s-au separat pielitele si semintele si s-au pastrat sucul si o parte din pulpa. Nu am folosit zahar cu pectina deoarece am considerat ca este suficienta cea din struguri.
Am obtinut cam 900 ml de jeleu pe care l-am pus in doua borcane iar o parte a ramas sa-l gustam. Borcanele le-am sterilizat intr-un vas pe fundul caruia am pus hartie timp de 20 de minute, dupa ce apa a inceput sa fiarba.
I slipped the thick paste through a strainer, passing easily with a spoon. Thus I separated husks and seeds and I preserved the juice and a part of the pulp. I didn’t used sugar with pectin because 
I thought that the pectin from grapes is in off.
I got about 900 ml of jelly that I put in two jars and some left to be tasted. I sterilized jars into a pot where we put paper on the bottom, for 20 minutes, after water began to boil.

Jeleul il puteti servi alaturi de diferite tipuri de branza, la prajituri sau pur si simplu cu unt si paine prajita.E foarte parfumat si usor astringent. 
You can serve the jelly with different types of cheeses, for cakes or just with toast and butter. It's flavored and somewhat astringent.


Rosii uscate marinate in ulei de masline/Dried tomatoes marinated in olive oil

>> duminică, 13 septembrie 2015

Nu stiu daca voua v-a fost dor de mine si de retetele mele. Mie mi-a fost dor si de retete si de cititorii mei :)
Asa ca dupa ce am lipsit exact un an si jumatate, cred ca a venit momentul sa va povestesc si sa va arat ce am mai pregatit prin bucatarie.
Fiind toamna m-am gandit sa va povestesc un pic despre ce puteti face cu rosiile gustoase si coapte pe care inca le gasim peste tot.
Am ales mai multe tipuri de rosii si le-am uscat dupa o reteta simpla.

I do not know if you it missed me and my recipes. I certainly missed my recipes and my readers :)
So after I missed exactly a year and a half, I think the time has come to tell and show you what I prepared lately in my kitchen.
Being autumn I thought I should tell you a little about what you can do with the tasty and ripe tomatoes that you can still find everywhere.
I chose several types of tomatoes and I dried them after a simple recipe.

- rosii de diverse soiuri
-sare de mare grunjoasa
-ulei de masline
-boabe de piper
-oregano uscat
De data aceasta nu am sa va dau cantitati deoarece nu este necesar.
- different types of tomatoes (heirloom)
-coarse sea salt
-olive oil
-pepper berries
-dried oregano
This time I won't give you quantities because it's not necessary. 

Am ales rosii care au multa pulpa si mai putine seminte pentru ca in urma uscarii sa ramana totusi ceva mai mult decat pielita. 
Am taiat rosiile in bucati mari, de diverse forme. Le-am asezat in tavi acoperite cu hartie de copt cerata. Apoi am sarat fiecare bucata de rosie si am stropit-o cu o picatura de ulei de masline.
I chose tomatoes that have more pulp and rather than seeds so that after drying to remain something more than the skin.
I cut the tomatoes into large pieces of various shapes. I sat them in the baking trays covered with baking wax paper. After that I put on each piece coarse salt and a drop of olive oil.

Am pus tavile cu rosii in cuptorul preincalzit la 150 grade Celsius. Daca aveti cuptor cu ventilatie este bine sa o folositi. Iar daca nu, setati cuptorul la treapta medie si lasati usa intredeschisa.
Rosiile mele s-au uscat in cca 5 ore. Timpul de uscare depinde si de cum vreti voi sa fie-mai uscate sau mai suculente.
In put the trays in the preheated oven at 150 Celsius degrees. If you have oven with ventilation it would be good to use it. If not, just set the oven at a medium temperature and leave the door slightly opened.
My tomatoes were dried after about 5 hours. Drying time depends on you and how dry or moist you would like them to be.

Rosiile uscate se marineaza in ulei de masline cu usturoi si condimente. In comert gasiti si varianta cu seminte de pin. Eu le-am aranjat frumos in borcane impreuna cu boabe de piper, usturoi si oregano uscat. Dupa fiecare strat de rosii si condimente am pus ulei de masline si m-am asigurat ca nu a ramas aer. Astfel marinarea se face corect si nu va aparea fermentatie sau mucegai.
Dried tomatoes are marinated in olive oil with garlic and spices. In stores you can find also dried tomatoes with pine seeds. I put the tomatoes in jars with the pepper berries, garlic and dried oregano. After each layer of tomatoes and spices I put olive oil and I was attentive not to leave any air in the jar. This way the tomatoes will be marinated correctly and the fermentation and mold won't appear.

Se strang bine capacele borcanelor si se asaza intr-un vas pe fundul careia am pus hartie. Am adaugat apa astfel incat sa acopere ceva mai mult de jumatate din borcan si le-am sterilizat timp de 20 de minute din momentul in care apa a inceput sa fiarba.
Tighten the jars' lids and place them in a bowl with some paper on bottom. I added water so that it covered little more than half of the jar and sterilized them for 20 minutes since the water began to boil.
 Rosiile uscate se folosesc la prepararea retetelor mediteraneene (supe, peste in diverse combinatii, paste,etc), salatelor, painii,sandvisurilor si a diverselor aperitive. 
You can use dried tomatoes when you prepare Mediterranean recipes (soups, fish in various combinations, pasta, etc), salads, bread, sandwiches and various appetizers.  
 Pe langa gustul grozav pe care-l veti obtine preparand acasa rosiile uscate in ulei de masline, veti face si economie. Rosiile uscate nu sunt printre cele mai ieftine produse din magazine.
Asa ca sa ne apucam de treaba!
Besides the great taste that you'll obtain at home preparing your own dried tomatoes in olive oil, you will make some economies also. Dried tomatoes are not among the cheapest products in stores. 
So let's get started!


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