Rulada duo cu capsuni/Duo strawberry roll

A trecut mult timp de cand nu am trecut pe aici. Si nu am sa mint ca nu mi-a fost dor.
Am pregatite cateva retete, am fotografii care nu sunt descarcate de pe card, altele care nu sunt prelucrate si cateva care de doua saptamani isi asteapta publicarea. Pur si simplu a aparut mereu altceva.
Acum e momentul sa va arat o rulada pe care o veti iubi-e usoara, de vara si se face extrem, de usor. Si e si de mare efect!
It's been a long time since I've been here. And I will not lie that I didn't miss it.
I have prepared few recipes, I have photos which are not downloaded from the card, others are not processed for two weeks and a few that wait the publication. Something always appeared when I planned to publish something.
Now is the time to show you a cake that you'll love - fresh, for summer and extremely easy to bake. And it has a great effect!

Ingredientele de care aveti nevoie nu sunt prea multe.
Ingrediente blat alb:
-4 oua
-5 linguri faina
-4 linguri de zahar
-5 g praf de copt
-vanilie

Ingrediente blat cacao:
-3 oua
-3 linguri de zahar
-3 linguri cacao
-1 lingura faina
-5 g praf de copt
-vanilie

Crema:
-2 oua
-4 linguri zahar
-5 linguri faina
-50 g unt
-100 ml lapte
-vanilie
-capsuni

The ingredients you need are not too many.
White spongecake ingredients:
-4 eggs
-5 tablespoons flour
-4 tablespoons sugar
-5 g baking powder
-vanilla

Cocoa spongecake ingredients:
-3 eggs
-3 tablespoons sugar
-3 tablespoons cocoa
-1 tablespoon flour
-5 g baking powder
-vanilla

Cream:
-2 eggs
-4 tablespoons sugar
-5 tablespoons flour
-50 g butter
-100 ml milk
-vanilla
-strawberries

Pentru fecare dintre blaturi albusurile se separa de galbenusuri si se mixeaza cu zaharul pana la obtinerea  unei spume ferme, care nu se desprinde de pe paletele mixerului.

For every spongecake separate whites from egg yolks and mix the egg whites with the sugar until you'll get a firm foam that does not fall off the mixer blades.

Galbenusurile se mixeaza impreuna cu spuma ferma rezultata, cu praful de copt si vanilia.

Mix the egg yolks with firm foam that resulted earlier and also with baking powder and vanilla.

In final adaugam faina (pentru blatul alb) si respectiv faina si cacao (pentru blatul de cacao) si mixam pana la omogenizare.

Finally add the flour (white spongecake) and flour and cocoa (cocoa spongecake) and mix until it's smooth.

Intr-o tava tapetata cu hartie de copt punem compozitie cu cacao cu o lingura sau cu o punga pentru decorat dulciuri. Primele dungi vor fi cele de cacao (putin mai subtiri) si apoi cele albe. Blatul se uniformizeaza singur in tava fara a fi nevoie sa-l nivelati. Coaceti-l 10 minute in cuptorul preincalzit, la programul cu ventilatie si  la o temperatura de 180 grade Celsius.

In a paper lined baking tray put cocoa mix with a spoon or a bag for sweets decorating. The first stripes will be the ones of cocoa (a little bit thinner than the others) and then white ones. Spongecake is uniformly spread  into the tray without having to level it. Bake it in the preheated oven for 10 minutes, the program with ventilation and at a temperature of 180 degrees Celsius.

Odata copt, blatul se ruleaza cu tot cu hartie si se lasa la racit. Intre timp pregatim crema. 

Once baked, the spongecake will be rolled with all the paper and left to cool off. Meanwhile we'll prepare the cream.

Intr-o oala se pune apa la fiert. Apoi punem ouale si zaharul intr-o craticioara si le batem cu telul. 

In a pot put water to boil. Then put the eggs and sugar in a saucepan and beat them with whisk.

Adaugam laptele si amestecam. Cand apa din oala a inceput sa fiarba, punem craticioara si amestecam in continuu pana obtinem o crema vascoasa. Crema se lasa la racorit dupa care se adauga vanilia si untul.

Add milk and mix. When the water is boiling in the pot,  put the saucepan and mix continuously to obtain a viscous cream. Let the cream to chill out then add vanilla and butter.

Capsunile se taie in cubulete mici si se pun in crema. Blatul se desface si se umple cu crema dupa care se ruleaza la loc. Rularea se va face foarte usor.

Strawberries will be cut into small cubes and put in cream. Loosen cake and fill it with cream and then roll back. Rolling will be very easy.

Serviti rulada alaturi de apa minerala rece sau un vin alb pentru desert.

Serve the roll near a glass of cold sparkling water or a white wine for dessert.

Bon appetit! 

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Tarta cu leurda si carne de rata/ Wild garlic and duck meat tart

M-am hotarat sa particip si eu cu o reteta de tarta la provocarea Dulce Romanie a lunii aprilie gazduita de Adina pe blogul ei "Cat's kitchen".
Am ales o tarta sarata cu leurda, carne si oua de rata si telemea. Nu stiu cat de rustica este dar noua ne-a placut mult de tot si chiar merita facuta! :)

I decided to attend with a tart recipe at Sweet Romania challenge of April hosted by Adina on her blog "Cat's kitchen".
I chose a salted tart with wild garlic, meat and duck eggs and cheese. I do not know how rustic this tart is but we loved it all and it really worth to bake it! :)

Blatul
-300 ml lapte
-15 g drojdie
-sare
-1 lingurita de zahar
-faina cat cuprinde (cam 700 g)

Umplutura
-200 g carne de rata
-3 linguri de ulei
-1 legatura leurda
-2 cepe uscate+2 cepe verzi
-3 oua de rata
-150 g branza telemea de vaca
-2 linguri gogosar tocat
-1 legatura de marar
-sare
-paprika iute+dulce

Dough
-300 ml milk
-15 g fresh yeast
-salt
-1 teaspoon of sugar
-flour as much as needed (about 700 g)

Stuffing
-200 g duck meat
-3 tablespoons of sunflower oil
-1 bunch of wild garlic (20 leaves)
-2 dried onions and 2 green onions
-3 duck eggs
-150 g cow cheese (preferably feta cheese)
-2 tablespoons chopped red pepper
-1 dill
-salt
- sweet and spicy paprika

Intr-un vas am pus laptele caldut, drojdia maruntita, sarea si zaharul si am cernut cam 150 g de faina. Am acoperit vasul cu un prosop. Cand faina s-a "crapat" si laptele cu drojdie a inceput sa faca spuma, am adaugat restul de faina si am framantat. Coca obtinuta am lasat-o la dospit in vasul acoperit cu prosop.
Intre timp am facut umplutura.
In a bowl I put warm milk, crumbled yeast, salt and sugar and I spread about 150 g of flour. I covered the bowl with a towel. When flour to "cracked" and the yeast and milk began to foam, I added the remaining flour and I am kneaded. The obtained dough was left to rise in the bowl covered with towel.
Meanwhile I made ​​the filling.

Am taiat ceapa si verdeata.
I cut the onions and the greenery.

Carnea am fiert-o si am desprins-o de pe oase (puteti folosi carne pe care ati fiert-o in supa). Am taiat-o in bucatele mici.
I boiled the meat and I took it out off the bones (you can use meat that was boiled for the soup). I cut it in small pieces.

Verdeata, ceapa, gogosarul si carnea se calesc 10-15 minute intr-o tigaie cu peretii inalti.
Greenery, onion, red pepper and meat are tempered for 10-15 minutes in a pan with high walls. 

Branza se sfarama cu o furculita si se amesteca bine cu ouale.
Cheese is minced with a fork and mixed with the three eggs.

Dupa ce umplutura s-a mai racorit, se adauga branza amestecata cu ou, mararul si condimentele. Se amesteca bine.
After the filling has cooled off, cheese with eggs, dill and the rest of the condiments will be added and will be mixed.

Aluatul se pune pe blatul de lucru uns cu ulei sau pudrat cu faina si se intinde. Apoi se pune intr-o forma de copt pudrata cu faina. Se adauga compozitia dupa care marginile tartei se aduna inspre mijlocul ei. Forma se pune in cuptorul preincalzit la 180 de grade. Se coace in cuptorul ventilat timp de 20-25 de minute.
The dough is put on the oiled or powdered with flour worktop and spread. Then put it in a powdered with  baking flour form. Add the mixture and then gather the edges toward the middle of the tart. Baking form is put in preheated oven at 180 degrees. Bake in the ventilated oven for 20-25 minutes .

Pofta buna!
Bon appétit!

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Prajitura cu banane - cum am gatit cu Bongo ;) / Banana cake - how I baked with Bongo ;)

Acum cateva saptamani am avut un invitat special in noua mea bucatarie. El a venit tocmai din SUA si pana a ajunge la noi a calatorit prin mai multe tari : Suedia, China, Germania si Franta. Bongo este o maimutica simpatica din plus ce ii apartine lui Ryley, o fetita din Idaho. Bongo a calatorit in toate aceste tari pentru un proiect scolar, aducand cu el inapoi in SUA tot felul de suveniruri care sa simbolizeze ceva caracteristic zonelor in care a calatorit si celor pe care i-a vizitat.
De la noi a primit mai multe suveniruri dar si aceasta aparitie pe blogul meu. Bineinteles ca am gatit impreuna. Maimutelele iubesc bananele si asa ca am ales o prajitura cu banane si ciocolata a carei reteta o am de la prietena mea Simona.

A few weeks ago I had a special guest in my new kitchen. He came from the U.S. and to reach us traveled through several countries: Sweden, China, Germany and France. Bongo is a cute fluffy monkey that belongs to Ryley, a girl from Idaho. Bongo traveled to all these countries for a school project, bringing back to the U.S. with him all sorts of souvenirs that symbolize a characteristic of areas where traveled and the people he visited.
From us he received several souvenirs but also this appearance on my blog. Of course we cooked together. Monkeys love bananas and that's why chose a banana and chocolate cake, whose recipe I got from my friend Simona.

Mi-a placut mult reteta aceasta de prajitura pentru ca bananele raman neschimbate (nu oxideaza) iar gustul este accentuat de crema.

Blat: 

-6 oua

-3 linguri apa

-10 linguri zahar

- 3 linguri cacao

- 4 linguri nuca macinata

- 3 liguri pline cu faina

- 1 plic praf de copt stins cu zeama de lamaie

Crema:

-3 oua

- 150 g zahar

- 4 linguri faina 

- 300 ml cu lapte

- 4 plicuri de zahar vanilinat

- 1 pachet si jumatate de unt (300 g)

Glazura:

- 5 linguri cacao

- 5 linguri zahar pudra

- 5 linguri apa clocotita

- 5 linguri ulei

- 1 picatura de otet

I liked this cake recipe because bananas remain unchanged (do not oxidize) and the taste is enhanced by the cream.

Spongecake:

-6 eggs

-3 tablespoons water

-10 tablespoons sugar

- 3 tablespoons cocoa

- 4 tablespoons ground walnuts

- 3 tablespoons filled with flour

- 1 sachet baking powder (neutralized with lemon juice)

Cream:

-3 eggs

- 150 g sugar

- 4 tablespoons flour

- 300 ml of milk

- 4 sachets of vanilla sugar

- 1 pack and a half of butter (300 g)

Glaze:

- 5 tablespoons cocoa

- 5 tablespoons powdered sugar

- 5 tablespoons boiling water

- 5 tablespoons oil

- 1 drop of vinegar

Pentru inceput am facut blatul. Am separat albusurile de galbenusuri.

For start I baked the spongecake. I separated the egg whites of egg yolks.

Se bat albusurile spuma, apoi se adauga treptat zaharul si se mixeaza bine pana la obtinerea unei spume ferme.

Beat the egg whites, gradually add sugar and mix well until you'll obtain a stiff foam (meringue).

Apoi se pune apa, cacao, nuca, praful de copt si faina si se mixeaza pana la obtinerea unei compozitii cremoase. 

Then put water, cocoa, baking powder, walnuts and flour and mix until you'll obtain a creamy composition.

Compozitia se pune intr-o tava tapetata cu hartie de copt si se pune in cuptorul preincalzit. Blatul se coace la 175-180 grade, cu ventilatie, timp de 15 minute. Odata copt, blatul se lasa la racit dupa care se taie longitudinal, in doua bucati egale.

The composition is placed in a tray lined with baking paper and placed in preheated oven. Cake will be baked at 175-180 degrees, with ventilation for 15 minutes. Once baked, let it cool off and then cut longitudinally into two equal pieces.

Se prepara crema. Se amesteca bine ouale cu zaharul, apoi se adauga faina, si se subtiaza cu laptele. Compozitia rezultata se pune la bain-marie intr-un vas si se amesteca bine pana se ingroasa.

Prepare the cream. Mix the eggs with sugar, then add flour, and thin with milk. The resulting composition is placed at bain-marie in a bowl and mix well until it thickens.

Separat se mixeaza spuma untul (trebuie lasat 2-3 h la temperatura camerei), apoi se pune cate o lingura din crema racita si se amesteca pana la omogenizare. Vom obtine o crema fina.

Separately, mix the butter until the obtaining of a foam (the butter was left 2-3 h at room temperature), then add a teaspoon of cold cream and stir until it gets homogeneous. We'll obtain a smooth cream.

Peste o bucata din blatul taiat in doua, se pune jumatate din crema si se niveleaza.  Peste crema se pun bananele taiate rondele una langa alta, apoi cu o lingura se pune incet restul de crema. Atentie sa nu deranjati stratul de banane.

Pentru prepararea glazurii se amesteca bine zaharul cu cacao, se adauga pe rand cate o lingura de apa clocotita,apoi in acelasi mod uleiul si la final picatura de otet. Se intinde imediat pe prajitura.

Over a piece of spongecake cut in half, place half of the cream and smooth the surface. On the top of cream sliced ​​bananas are put side by side, then slowly put with a spoon the remaining cream. Be careful not to disturb the layer of bananas.

To prepare glaze mix well sugar with cocoa,  add gradually one by one tablespoons of boiling water, then in the same way to the final drop of oil and at last the vinegar. Spread immediately on cake.

Sper ca va place ce am pregatit eu si Bongo! ;)

I hope you like what I and Bongo baked! ;)

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