Budinca cu lapte, fructe si seminte de chia / Pudding with milk, fruits and chia seeds

>> marți, 16 august 2016

Reteta de budinca din seminte de chia este perfecta pentru cei ca mine, lenesi si carora nu le place sa deschida cuptorul cat e vara de lunga. Adica totul se prepara la rece si se mananca rapid.

Chia seed pudding recipe is perfect for those like me who are lazy and do not like to open the oven all summer long . I mean everything is prepared cold and eaten quickly.
Aveti nevoie de putine ingrediente:
- 500 ml de lapte rece
- 6 linguri de seminte de chia
- 1-2 linguri de miere
- vanilie
- fructe aromate
  You need few ingredients:
- 500 ml of cold milk

- 6 tablespoons of chia seeds

- 1-2 tablespoons of honey

- vanilla
- flavored fruits
In laptele rece se pune mierea si vanilia si se amesteca bine, pentru omogenizare. Apoi se adauga semintele si se lasa pana ce astea isi tripleaza dimensiunea. Budinca astfel obtinuta se pune in cupe sau borcanase impreuna cu piure de fructe aromate sau taiate bucatele. Eu am folosit banane, afine, struguri si smochine. Variantele sunt nenumarate si cu siguranta voi mai incerca si eu cateva.
Put in the cold milk honey and vanilla and stir well to mix. Then add the seeds and leave until those triples their size. Pudding thus obtained is put into cups or jars with  flavored fruit puree or chopped fruits . I used banana, blueberries, grapes and figs. The variations are endless and certainly I will try some more.

Pofta buna! 
Bon appetit!

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Prajitura cu sirop de portocale/Sponge cake with orange syrup

>> sâmbătă, 25 iunie 2016

Stiu ca zilele acestea nimeni nu vrea sa deschida cuptorul si sa pregateasca un desert care are nevoie de coacere. Daca totusi va incumetati, va recomand o reteta simpla si foarte gustoasa-prajitura cu sirop de portocale.
I know that these days nobody wants to open the oven and prepare a dessert that needs baking. However, if you to do it, I recommend a simple recipe and very tasty - sponge cake with orange syrup.

Ingredientele de care aveti nevoie pentru acest desert:
Blat:
- 5 oua
- 5 linguri de Green Sugar (indulcitor natural din stevie)
- 5 linguri de faina
- 10g praf de copt
- extract natural de vanilie
- sare
- nuca
Sirop:
- 400 ml suc de portocale (stors la rece)
- 1 pastaie de vanilie
- 4 linguri de Green Sugar (indulcitor natural din stevie)

The ingredients you need for this dessert :
Sponge cake:

- 5 eggs
- 5 tablespoons of Green Sugar ( from stevia natural sweetener )
- 5 tablespoons flour
- 10g baking powder
- natural vanilla extract

- salt
- walnut 
Syrup:
- 400 ml orange juice ( fresh squeezed)
- 1 vanilla pod 
- 4 tablespoons Sugar Green ( stevia natural sweetener )
 Se separa albusurile si se mixeaza pana cand obtinem o spuma destul de tare. Apoi se adauga indulcitorul si se mixeaza. Spuma trebuie sa nu se desprinda de pe paletele mixerului.
Se adauga galbenusurile, vanilia, praful de copt, sarea dupa care se amesteca 2-3 minute. In final se pune treptat faina si nucile taiate bucati si se mixeaza pana la omogenizare.
Blatul se pune intr-o tava tapetata cu hartie de copt si se pune in cuptorul preincalzit.
Dupa vreo 15 minute in care blatul s-a copt la foc potrivit, scoatem tava si-l lasam sa se raceasca. Nu uitati sa incercati daca este copt cu o scobitoare.
Siropul se prepara prin fierberea sucului de portocale impreuna cu pastaia de vanilie taiata si indulcitorul. Sucul de portocale a fost din cel presat la rece, in casa. Am fiert siropul timp de 10-15 minute, pana a scazut si a devenit putin vascos.  
Serviti prajitura isiropata si decorata cu felii de portocale. Siropul il puteti tine la rece pentru ca prajitura sa fie mai racoroasa.
Pofta buna!
Separate egg whites and mix until you get a pretty hard foam. Then add the sweetner and mix. Foam should not detach from the mixer blades.
Add the egg yolks, vanilla, baking powder,  salt and mix 2-3 minutes after that. Finally, put the flour and walnut chunks and mix until the composition gets homogeneous.
Spongecake is put in a tray lined with baking paper and place in preheated oven.
After about 15 minutes the spongecake was baked in a moderate heat, remove pan from oven and let it cool off. Be sure to try if it's baked with a toothpick.
The syrup is prepared by boiling orange juice with vanilla pod cut in halves and sweetener . Orange juice was pressed from the fresh fruits, in house. Boil the syrup for 10-15 minutes, until it was reduced and became viscous. 
Serve the cake splashed with orange syrup anddecorated with orange slices. You can keep the syrup cold so that the cake to be fresh .
Good appetite!

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Limonada cu menta si capsuni/Mint and strawberries limonade

>> duminică, 24 aprilie 2016

In sfarsit primavara s-a instalat chiar daca uneori e destul de capricioasa. Zilele trecute, cand aveam impresia ca e chiar vara, am simtit nevoia sa ne racorim cu o bautura potrivita oricarui sezon-limonada.
Limonada noastra a fost una mai deosebita, cu aroma de capsuni si menta, indulcita cu Green Sugar. Acesta este un extract de frunze uscate de stevie care se poate folosi si pentru produse preparate termic, fara a schimba gustul (ceea ce initial nu am crezut cand am citit descrierea, dar s-a dovedit a fi perfect adevarat). In plus are 0 calorii. 
GREEN SUGAR, brandul companiei LABORATOARELE REMEDIA, este inregistrat in Uniunea Europeana ca fiind un produs 100% natural, cu 0 calorii şi 0 indice glicemic, obtinut din doar doua ingrediente: extractul de Stevia rebaudiana (obtinut prin oparire) si eritritol (obtinut din porumb, prin fermentaţie cu drojdia Moniella pollinis). Spre deosebire de alti indulcitori de pe piata, Green Sugar este singurul dulce natural cu gust stabilizat, care nu schimba gustul alimentelor sau al bauturilor pe care le indulceste si poate fi folosit inclusiv la prajituri ce necesita preparare termica.
At last spring it is installed even if sometimes it's pretty fickle. The other days, when I thought it was really summer, I felt the need to cool down with a drink-lemonade that suits every season.
Our lemonade was extra special, strawberry and mint flavored, sweetened with Green Sugar.

This is a dry stevia leaf extract which can be used for cooked products without changing the taste (which I initially didn't believe when I read the description, but proved to be perfectly true ). In addition it has 0 calories.
GREEN SUGAR , is the company's  LABORATORIES REMEDIA brand and it is registered in the European Union as a 100 % natural, with 0 calories and 0 glycemic index, made ​​from just two ingredients: extract of Stevia rebaudiana (obtained by scalding) and erythritol (made ​​from corn by fermentation with Moniella pollinis yeast) . Unlike other sweeteners on the market, Green Sugar is the only natural sweet stabilized taste, that does not change the taste of food or drinks it sweetens and can be used also for cakes that require thermal preparation.
Ingredientele folosite pentru limonada:
- 2 lamai mari
- 4-5 capsuni
- frunze de menta
- 4 cubulete de Green Sugar
- apa minerala

The ingredients for lemonade:
- 2 large lemons
- 4-5 strawberries
- mint leaves
- 4 Green Sugar cubes
- mineral water
Am stors lamaile cu ajutorul unei prese pentru citrice. Am pus apoi sucul obtinut intr-un bol mare impreuna cu frunzele de menta putin presate si capsunile taiate cubulete. Am adaugat apoi apa minerala si cuburile de Green Sugar si am amestecat. 
Bolul cu limonada a fost tinut in frigider timp de 2 ore inainte de servire. Aromele s-au combinat minunat, apa minerala a avut dioxid de carbon exact cat trebuia. 
I squeezed the lemons with a citrus press. Then I put the juice obtained in a large bowl with the mint leaves a little bit pressed and diced strawberries. Then I added mineral water and Green Sugar cubes and I mixed.
The lemonade bowl was kept in the refrigerator for 2 hours before serving. The flavors were wonderful combined, mineral water had the exact quantity of carbon dioxide in order to be amazing.
Nu mai spun ce bine a picat dupa o zi calduroasa si o masa imbelsugata!
Sa aveti pofta!
Not to mention how well it went after a hot day and a bountiful meal!
Enjoy it!

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

>> vineri, 25 martie 2016

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

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

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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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