Crema de ciocolata cu unt de cacao/Chocolate cream with cocoa butter

>> duminică, 2 martie 2014

In sfarsit ma pot declara multumita ca iarna s-a terminat! Astept de mult timp primavara. Sunt entuziasmata ca in curand vor fi multe flori, iarba si copacii vor fi verzi. Abia astept sa fiu mangaiata de soarele cald al primaverii!
Azi va aduc o reteta perfecta pentru un weekend de primavara. Nu aveti nevoie de multe ingrediente si timp pentru a prepara un desert delicios pentru familie inainte de a iesi la o plimbare - crema de ciocolata cu unt de cacao.
I am finally satisfied that winter is over! I have waited spring for long now. I am excited that soon there will be many flowers, grass and trees will be green. I can not wait to be caressed by the warm sun of spring! 
Today I bring you a recipe for a spring weekend. You don't need many ingredients and time to prepare a delicious dessert for the family before going for a walk - chocolate cream with cocoa butter.


Ingrediente (pentru doua portii):

- 3 linguri de zahar
- 7 linguri de cacao
-250 ml de lapte
- 1 lingura extract de vanilie
- 2 linguri de unt de cacao
- 1/2 lingura de miere
Intr-o craticioara se pun laptele si cele trei linguri de zahar dupa care se asaza pe foc. Se amesteca usor pana cand zaharul se topeste si laptele s-a incalzit. Se adauga pe rand cele sapte linguri de cacao, amestecand in continuu cu un tel. Compozitia va deveni omogena si in scurt timp va incepe sa fiarba. Se amesteca energic pentru a nu permite lipirea cremei. Cand aceasta s-a ingrosat se stinge focul. Apoi se adauga extractul de vanilie, cele doua linguri de unt de cacao si mierea. Se amesteca bine pentru a omogeniza si se lasa sa se racoreasca. Dupa 5-6 minute se pune crema in pahare si se decoreaza cu fructe proaspete sau chiar cirese din ciresata.
PS: Untul de cacao este sub forma solida la temperatura camerei. Eu am pus sticla in apa calda si l-am topit; asa am reusit sa pun cele doua linguri de unt in crema.

Ingredients (for two servings): 

- 3 tablespoons sugar 
- 7 tablespoons of cocoa 
-250 Ml of milk 
- 1 tablespoon vanilla extract 
- 2 tablespoons of cocoa butter 
- 1/2 tablespoon of honey
In a saucepan put milk and three tablespoons of sugar then put it on the stove. Mix gently until the sugar melts and milk is warm. Add in all the seven tablespoons of cocoa (one by one), stirring continuously with a whisk. Composition becomes homogeneous and soon begins to boil. Mix vigorously to prevent the sticking of cream. When it has thickened take the saucepan aside. Then add the vanilla extract, two tablespoons of cocoa butter and honey. Mix well to homogenize and leave it to cool off. After 5-6 minutes pour the cream into glasses and decorate with fresh fruits or cherry from alcohol. 
PS: Cocoa butter is in solid form at room temperature. I put the bottle in hot water and I melted it, so I managed to put two tablespoons of cocoa butter in the cream.



Sa aveti o primavara minunata, plina de soare si flori!
Have a wonderful spring - with a lot of sunshine and flowers!

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Dulceata de kumquats cu vanilie/Kumquats confiture with vanilla

>> marți, 4 februarie 2014

Am cumparat acum cateva saptamani o cutie de kumkuats pe care am tot mutat-o prin frigider. La inceput mi s-au parut prea verzi, apoi am fost racita, a venit Craciunul si multe alte chestii care m-au impiedicat sa pregatesc ceva cu ele.
In weekendul trecut mi-am facut vreme si am pregatit o dulceata minunata si aromata.

I bought a few weeks ago a box of kumquats which I have moved in the fridge for some time. At first I thought they were too green, then I caught a cold, Christmas came and many other things that made me not to prepare something with them.
Last weekend I took my time and I prepared a wonderful and flavored confiture.
Iata ce ingrediente am folosit:
- 250 g zahar
- 200 ml de apa
- 200 g kumquats
- 1 pastaie de vanilie
Here are the ingredients that I used:
- 250 g sugar
- 200 ml of water
- 200 g kumquats
- 1 vanilla pod

Am pus fructele in apa calda de mai multe ori, de fiecare data lasandu-le cam 10-15 minute. Astfel m-am asigurat ca nu mai au ceara pe coaja si ca le pot folosi intregi. Am intepat fiecare fruct cu o scobitoare si le-am pus pe o farfurie.
Intr-un vas am pus la incalzit apa, zaharul si pastaia de vanilie. Cand siropul a ajuns la 60-70 de grade Celsius am adaugat fructele. Am fiert fructele si siropul timp de 35-40 de minute. Avand termometru pentru zahar am stiut ca siropul odata ajuns la 120-125 de grade Celsius dulceata mea este gata. Daca nu aveti termometru nu va ingrijorati - dulceata este fiarta atunci cand siropul nu mai curge de pe farfuria intinsa unde am pus cateva picaturi.
I put the fruit in warm water several times, each time leaving them 10-15 minutes. So I made sure to not have wax on the skin and that I could use the entire fruit. I pricked each fruit with a toothpick and put them on a plate.
In a pan I put to boil the water, sugar and vanilla bean. When the syrup has reached 60-70 Celsius degrees  I added the fruits. I boiled the fruits and syrup for 35-40 minutes. With the sugar thermometer  I knew that when the syrup reached 120-125 Celsius degrees  my confiture is ready. If you have no thermometer, do not worry - the confiture  is boiled when the syrup is not flowing from the plate on which I put a few drops in order to try if it's ready to be taken aside.
Daca aveti mai multe fructe decat mine, dublati, triplati cantitatile si veti obtine o dulceata la fel de buna.
Eu am pus-o intr-un borcan dar voi o puteti servi calduta, pe o felie de paine prajita cu unt, intr-o clatita, pe o gogoasa sau cum vreti voi. In mod clar as asocia-o si cu un ceai cald de citrice!
Poate asa alungam pacostea asta de iarna! ;)
If you have more fruits than I did, double, triple quantities and you’ll get a confiture as good as I did.
I put it in a jar but you can serve it warm on a slice of toast with butter, on a pancake, on a donut or with whatever you want. Clearly I would associate it with a citrus hot tea!
Maybe that this way we’ll chase the winter! ;)
Pofta buna!
Bon appetit!

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Tagliatelle cu scoici coques (scoici inima)/ Tagliatelle with coques (clams)

>> duminică, 26 ianuarie 2014

Ne plac fructele de mare foarte mult. Acum ceva timp incepusem sa gasim din cand in cand si la noi in oras midii la saculet. Ba chiar si creveti proaspeti. Intre timp magazinul care aducea peste si produse proaspete a fost desfintat. Asa ca revenim cu tristete la eternele cutii de scoici, si astea aduse din alte parti...
Am pregatit niste tagliatelle bunicele (cumparate) cu un sos de scoici inimi (coques). A fost foarte bun. Ar fi mers de minune cu scoici proaspete - daca le aveti e cu atat mai bine!

We like seafood very much. Some time ago I started to find from time to time in our city mussels in bags. And even fresh shrimps. Meanwhile the shop from where I was buying fresh mussels and seafood was closed. So we're back to the eternal cans with shells and mussels, those ones brought from other cities too ...
I prepared some pretty good tagliatelle (purchased) with clam sauce (coques). It was very good. It would have been much better with fresh clams - if you have it it's even better!
Ingrediente:
- 250 g tagliatelle proaspete
- 50g unt
- 200 ml vin alb sec
- 150 g scoici
- 1 ardei kapia
- 1 ceapa
- 4 galbenusuri
- fulgi de ardei iute
- sare

Ingredients:
- 250 g fresh tagliatelle
- 50g butter
- 200 ml dry white wine
- 150 g clams
- 1 red kapia pepper
- 1 onion
- 4 egg yolks
- chilli flakes
- salt

Pentru inceput am facut sosul.
Am curatat si am taiat marunt ceapa si ardeiul pe care le-am pus intr-o craticioara impreuna cu untul. Le-am calit impreuna la foc mic pana cand s-au inmuiat (cam 5-7 minute). 
First I made the sauce.
I cleaned and chopped the onion and pepper and I put them in a saucepan with the butter. I tempered them together over low heat until softened (about 5-7 minutes).
 Cand legumele s-au inmuiat am pus vinul si condimentele. Daca vi e pare ca legumele nu au lasat suficienta zeama puteti adauga si 100 ml de apa. Am lasat apoi sa fiarba pentru ca sosul sa scada putin. 
When the vegetables have softened I put wine and spices. If you think that the vegetable didn't left enough juice you can add 100 ml of water. I then left the sauce to boil in order to reduce it.

Am adaugat scoicile spre final, fiind deja fierte. Am lasat sosul sa patrunda putin in ele dupa care am luat craticioara de pe foc. Am adaugat galbenusurile si am amestecat energic pentru ca sosul sa devina omogen, cremos. Am pus din nou craticioara la foc si am amestecat in continuu timp de 3-4 minute pana cand sosul s-a inchegat, a devenit cremos.
Am fiert pastele al dente in apa cu sare si putin ulei de masline. 
I added the clams at the end, because they were already cooked. I left the sauce to enter a little bit into them and after that I took the saucepan aside. I've added the yolks and mix vigorously so that the sauce to become homogeneous, creamy. I put the saucepan on the stove again and I mixed continuously for 3-4 minutes until the sauce reduced and became creamy.
I cooked the pasta al dente in water with salt and a little olive oil.
Serviti pastele cu sos alaturi de un vin bun si alb.
Serve tagliatelle with sauce near a glass of good white wine.
Sunt perfecte pentru vremea de afara! Pofta buna!
They are perfect for this weather! Bon appetit!

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Painici cu ceapa si cas/Onion and cheese rolls

>> sâmbătă, 11 ianuarie 2014

Fiind primul articol din anul 2014 vreau sa incep prin a va ura multa sanatate, fericire si noroc. Sper ca acest an sa fie mai bun si mai linistit decat cel ce a trecut.
Am decis sa imi incep activitatea pe blog dupa o lunga absenta datorata unor factori ce nu au depins de mine cu o reteta de painici cu ceapa si cas. Nu dureaza prea mult sa le faceti, asa ca sunt perfecte pentru un mic dejun in familie. Eu le-am facut pentru weekendul trecut.
Being the first article in 2014 I want to begin by wishing you health, happiness and luck. I hope this year will be better and more peaceful than the one that passed.
I decided to start work on the blog after a long absence due to factors that weren't up to me with a bread recipe with onion and cheese. It will not take too much time to bake them, so they are perfect for a family breakfast. I've done them last weekend.

Ingrediente:
- 8-900 g faina
- 400 ml apa
- 50 g drojdie
- 1 lingurita de zahar
- sare
- 1-2 cepe
- 100 g cas
- ierburi aromatice
- 2-3 linguri de ulei de masline
Ingredients:
- 8-900 g flour
- 400 ml of water
- 50 g fresh yeast
- 1 teaspoon of sugar
- salt
- 1-2 onions
- 100 g cheese
- aromatic herbs
- 2-3 tablespoons of olive oil
Drojdia se marunteste si se pune intr-un vas impreuna cu sarea si zaharul.
The yeast was chipped in small pieces and was put in a bowl with salt and sugar.  

Apoi se adauga apa calduta (atentie - nu fiarta, deoarece drojdia va fi inactivata).
Then add warm water (pay attention, don't boil the water because the yeast will be inactivated).
Se cern 150-200 g de faina in bol dupa care se acopera cu un prosop.
Sift 150-200 g flour in the bowl and then cover with a towel.

Cand faina a "crapat" inseamna ca drojdia a inceput a-si faca treaba. Adaugam restul de faina, fara a uita a pastram si pentru a pudra masa de lucru. Amestecam usor pentru a omogeniza si apoi acoperim din nou bolul cu prosop si lasam aluatul sa dospeasca.
When flour has "cracked" means the yeast has started to do its thing. Add the remaining flour, without forgetting to keep some to powder the work table. Stir gently to blend, then cover bowl with towel again and let it rise.
Cand coca si-a dublat volumul este momentul sa ne pregatim celelalte ingrediente si spatiul de lucru.
When dough has doubled the volume is the time to prepare the other ingredients and work space.


Razuiti casul si taiati ceapa, nu foarte marunt. Apoi intindeti aluatul pe masa si decupati cu forma rotunda cateva bucati. Bucatile de aluat se pun intr-o tava acoperita cu hartie de copt.
Scrape the cheese and cut onion, not very finely. Then spread the dough on the table and cut a few round shape pieces. The pieces are placed in a tray covered with baking paper.


Pe fiecare bucata de coca se pun cateva picaturi de ulei de masline, cas si ceapa. Deasupra am presarat ierburi aromatice uscate. Am copt painicile la 180 de grade Celsius, cu ventilatie, timp de aproximativ 20 de minute.
On each piece of dough I put a few drops of olive oil, cheese and onion. Above, I sprinkled dried herbs. I baked the rolls at 180 Celsius degrees, with ventilation, for almost 20 minutes.



Pofta buna!
Bon appetit!

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Baclava cu fistic/Baklava with pistachios

>> duminică, 1 decembrie 2013

A inceput si ultima luna a acestui an. Nu stiu pentru voi cum a fost dar eu pot sa spun ca abia astept sa se termine. A fost un an greu si plin de dezamagiri dar sper ca noul an sa-mi aduca mult mai multa speranta si putere de munca. Nu e momentul sa fac bilanturi dar fiindca a inceput luna cadourilor si a celor mai iubite sarbatori am simtit nevoia de a incepe sa numar cate zile mai sunt pana la venirea noului an.
Lasand gandurile la o parte, am sa incerc sa ma concentrez pe retetele pe care le mai am pregatite pentru voi si sa pregatesc altele interesante pentru Sarbatori.
Acum cateva zile am fost in Bucuresti cu treburi si am trecut prin Obor. Am cumparat de acolo fistic pentru a pregati un desert absolut minunat - baclava cu fistic.
The last month of the year arrived. I don't know how it was for you but I can say that I can't wait to be over. It was a tough year, full of disappointments but I hope the new year will bring me much more hope and strength to work. It's not the time to count the results but since it's the beginning presents' month and of the most loved holidays, I felt the need to begin to count how many days are left until the coming of the new year.
Leaving the thoughts aside, I'll try to focus on recipes that I have prepared for you and other interesting ones to prepare for the Holidays.
A few days ago I was in Bucharest with business and went also to Obor. I bought from there pistachios to prepare an absolutely wonderful dessert - baklava with pistachio.

Ingrediente:
- 1 pachet de foi de placinta (500 g)
- 200 - 250 g fistic macinat (nesarat)
- 3 linguri de zahar
- coaja de portocala uscata si macinata
- 150 g unt

Ingrediente sirop:
- 300 ml apa
- 150 g zahar
- 2 linguri de miere
- zeama de la o lamaie

 Ingredients:
- 1 package phyllo sheets (500 g)
- 200 - 250 g ground pistachios (unsalted)

- 3 tablespoons of sugar
- dried and ground orange peel
- 150 g butter

Syrup ingredients:
- 300 ml of water
- 150 g sugar
- 2 tablespoons honey
- juice from one lemon

Am amestecat fisticul impreuna cu zaharul si coaja de portocala.
I mixed the pistachios with sugar and orange peel.
Apoi am uns tava cu unt si am asezat prima foaie.
Then I greased the pan with butter and I placed the first sheet.
Am uns fiecare foaie cu unt topit.
I greased each sheet with melted butter.
Dupa asezarea fiecarui grup de trei foi se presara putin fistic dupa care se continua punerea foilor.
After placing each group of three sheets, sprinkle some ground pistachios then continue putting sheets.
Dupa asezarea a jumatate din numarul de foi se pune umplutura de fistic. Nu uitati sa pastrati pentru a presara intre foi dar si pentru decor.
After placing half the number of sheets put the pistachio filling. Don't forget to keep some to sprinkle between sheets but also for decoration.
Dupa ce am terminat de asezat foile am folosit un cutit foarte ascutit pentru a taia romburi. Am pus tava in cuptorul preincalzit la 180 de grade Celsius, pe programul cu ventilatie. Dureaza cam 25 de minute pana cand baclavaua devine aurie la suprafata.
After I finished the placing of sheets,  I used a very sharp knife to cut diamonds. I put the pan in the preheated oven at 180 degrees Celsius, with the ventilation program. It takes about 25 minutes until baklava becomes golden on the surface.
Am preparat siropul in timp ce baclavaua era in cuptor. Am pus apa impreuna cu zaharul intr-o craticioara si am amestecat in continuu. Cand siropul a devenit vascos, am luat craticioara de pe foc si am adaugat mierea si zeama de lamaie. Am amestecat pana la omogenizare.
I prepared the syrup while the baklava was in the oven. I put the water with the sugar in a saucepan and I stirred continuously. When the syrup has become viscous I took the saucepan aside and I added the honey and lemon juice. I mixed until the syrup became homogenous. 
Dupa ce am scos baclavaua din cuptor am pus imediat siropul cu ajutorul unui polonic.
Am lasat-o sa se raceasca si am servit-o apoi frumos decorata cu fistic. Ideal este sa o lasati sa se odihneasca peste noapte. Daca pofta e mare puteti sa serviti cateva bucatele si mai devreme ;)
After I took the baklava out of the oven I immediately put the syrup with a ladle.
I left it to cool off and then I served it beautifully decorated with pistachios. Ideally is to leave it to rest overnight. If you're craving you can serve some pieces earlier ;)
Bon appétit!

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