Covrigi cu branza/ Pretzels with cheese

>> sâmbătă, 31 iulie 2010

 In ultima perioada am inceput sa gasesc foarte rar covrigi buni. Din cand in cand am pofta de un covrig bun si o cafea aromata si toate astea in mare viteza, la serviciu. Ei bine, a devenit o aventura sa gasesti asa ceva.
Asa ca m-am apucat sa fac in propria-mi bucatarie.

 Ingrediente

- 700g faina
- 400 ml apa
- 1 lingura ulei
- 200g branza nesarata
- 50g drojdie uscata
- 1 lingura zahar
- sare
- seminte pentru ornat

Punem apa, faina, uleiul, branza, drojdia, zaharul si sarea intr-un recipient si le amestecam. Lasam sa dospeasca 30 minute dupa care aluatul se va framanta si se va lasa pentru inca 30 de minute la dospit.
Acesta isi va dubla volumul.
Pentru amestecarea si dospirea aluatului puteti folosi si masina de paine setata la programul special pentru aluaturi.
Se imparte in parti egale in functie de cat dorim sa fie de mari (mie mi-au iesit 36). Fiecare bucata de aluat se imparte in doua si se rasuceste astfel incat sa obtinem o spirala careia ii unim capetele.
Intr-o oala de dimensiuni potrivite punem apa si o lasam pe aragaz pana cand clocoteste. Apoi cu ajutorul unei spumiere punem fiecare covrig si il oparim timp de 1-2 minute. Covrigul se scoate si se pune in tava dupa care presaram seminte peste el. Vom proceda la fel cu toti covrigii.
Tava se baga in cuptorul preincalzit. Se vor lasa la copt la foc mediu pana cand vor deveni aurii.
Au iesit deliciosi! Ce-i drept au fost cam multi insa am avut grija sa ii impartim in stanga si-n dreapta!


 I love pretzels and now I started to find quite rarely good pretzels. Sometimes I like to have a good pretzel and a flavored coffee and all these in speed, at work. Well, it's an adventure to find something like this near my company. 
So I decided to bake some pretzels in my own kitchen .

Ingredients 

- 700 g all purpose flour
- 400 ml water
- 1 tablespoon of sunflower oil
- 200 g unsalted cheese
- 50 g dried yeast
- 1 tablespoon of sugar
- salt
- seeds
We put the water, flour, oil, cheese, yeast, sugar and salt into a bowl and we mix them. We let them yeast for 30 minutes. After this time we will knead the dough and we will let it again to yeast for 30 minutes. The dough must double its volume.
For mixing and kneading the dough you can use the bread machine. You must use the special program for making the dough.
We will divide the dough in equal parts, considering how big we want be the pretzel (I made 36 parts). Each part of dough will be divided by two and we will twist one against the other so that we will have a spiral. We will put the two ends together and we will obtain the pretzel.
We will put water into a pot and we will put it on the stove. We will let it there until the water begins to boil.
With a spoon we will put each pretzel into the boiling water and we'll keep it there for 1-2 minutes. After that the pretzel will be put on the tray. We spread some seeds on it. We do the same things with all the pretzels.
The tray will be put into the preheated oven. The pretzels will be baked at medium temperature until they begin to be parched.
They were delicious! I baked to many pretzels but I made an instant give away for my friends!








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Dovlecei prajiti/ Fried zucchini

>> joi, 29 iulie 2010

Se apropie vacanta. Mai am o singura zi pana cand intru in concediu. Am inceput sa numar orele si ma bucur precum un copil! Imi doream foarte mult o vacanta si in sfarsit va veni ziua cea mare.
Dar nu pot pleca in vacanta chiar asa! Mai am cateva retete simple si gustoase pe care vreau sa vi le impartasesc.
Una dintre ele este atat de simpla si de gustoasa incat o veti indragi.

Ingrediente:

- 3-4 dovlecei de marime mijlocie
- 4 rosii
- o legatura de patrunjel
- 5-6 catei de usturoi
- 1 lingura de otet balsamic
- sare
- 100 ml ulei de floarea soarelui

The holiday is close. I have just one day until I'll be in annual leave. I started to count the hours and to be as exultant as a child! I wanted a holiday so much and it's finally coming.
But I won't be leaving just like that! I have few more simple and tasty recipes to share with you.
One of those recipes is so simple and flavored and you'll love it for sure.

Ingredients:

- 3-4 medium zucchini
- 4 tomatoes
- parsley
- 5-6 garlic cloves
- 1 spoon of balsamic vinegar
- salt
- 100 ml sunflower oil

Spalam, curatam si taiem dovleceii. Punem uleiul intr-o tigaie si prajim dovleceii. Intre timp spalam si taiem rosiile si patrunjelul.
Dovleceii prajiti vor fi pusi intr-un recipient impreuna cu rosiile si patrunjelul. Dovleceii si rosiile vor lasa un suc si ulei. Nu aruncati acest sos. O sa intelegeti cand veti gusta!
Curatam cateii de usturoi si preparam un mujdei din usturoi, apa, sare si otet balsamic. Vom adauga mujdeiul peste amestecul de dovlecei, rosii, patrunjel si amestecam . Vom obtine un fel de mancare sau o garnitura pentru friptura. Simplu nu-i asa?


We wash, peel the zucchinis and we chop them. We put the oil into a pan and we'll fry the zucchini.
In the meantime we wash and chop the tomatoes and the parsley. 
The fried zucchini will be put into a recipient with the tomatoes and the parsley. Zucchini will let their juice and some oil into the recipient. Don't throw that sauce away. You'll understand why when you'll taste this dish!
We peel the cloves and we prepare a garlic sauce with garlic, water, salt and balsamic vinegar. 
We will add this sauce into the recipient with the zucchini, tomatoes and parsley. Mix them up with a spoon and you'll have a tasty dish or a side dish for your roast. So simple isn't it?






Poate va ganditi ce suveniruri va aduc din vacanta...ei bine, m-am gandit! O sa aveti o surpriza!
Maybe you think what I will bring you as a souvenir...well, I did think about it! You'll have a surprise!

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Placinta cu mere si caramel / Toffee apple pie

>> miercuri, 28 iulie 2010

 Am tot amanat postarea retetei de placinta cu mere si caramel din diverse motive. Desi azi a fost o zi destul de urata din toate punctele de vedere mi-am facut timp sa pun aceasta reteta simpla dar de efect.
Iata de ce aveti nevoie:

Ingrediente

- 200 g faina
- 1 plic zahar vanilat
- 1 ou
- 100 g unt
- 1 kg mere
- 150 g zahar
- scortisoara

Caramel
- 150 g zahar
- 1 plic zahar vanilat
- 50 g unt

I putt off few times the posting of this recipe for different reasons. Although today it was a ugly day for me (the weather, my mood, the others) I finally found time to post the recipe of Toffee apple pie.
Here's what you need:

Igredients

- 200 g flour
- 1 Bourbon Vanilla sugar
- 1 egg
- 100 g butter
- 1 kg apples
- 150 g sugar
- cinnamon

Toffee

- 150 g sugar
- 1 Bourbon Vanilla sugar
- 50 g butter

Amestecam faina cu untul, vanilia si oul. Coca obtinuta se intinde cu mana intr-o tava rotunda pentru tarta si se inteapa cu furculita.
Merele se spala, se razuiesc pe razatoarea mica si se pun la calit fara grasime/ulei pana cand incep sa se inmoaie. Se iau de pe foc si se adauga zaharul si scortisoara. Se pun in tava peste coca, se aranjeaza. Placinta se da la cuptor pentru 25-30 minute la foc domol.
Se scoate tava si se lasa la racorit. Se prepara caramelul. Se pun zaharul si zaharul vanilat la caramelizat pana cand devin un lichid vascos. Se trage craticioara de pe aragaz si se adauga untul amestecand in continuu.
 Se toarna peste tarta cu ajutorul unei linguri.

Atat de simplu si atat de gustos. Mereu am avut impresia ca retetele simple au un farmec aparte. Nici de data asta nu m-am inselat!

We mix the flour with butter, vanilla and the egg. We obtained a dough which will be stretched into a round tray, for tart. The stretched dough will be pricked with the fork. 
The apples will be washed, rasped on the little rasp and after that will be tempered but without any oil or fat until they begin to be soft. After the pan was taken off the stove we will add the cinnamon and the sugar. We will put the apples on the dough and we will arrange the pie. We will put the pie into the preheated oven for
25-30 minutes. The fire should be slow to medium.
We get the tray out from the oven and we prepare the toffee. The sugar and the vanilla sugar are put into a pan on the stove. We will obtain a viscous liquid. We will take the pan off the stove and we will put the butter mixing continuously with a spoon.  We will pour toffee on the pie with a spoon.

So simple but so delicious! I always thought that the simple recipes have something special. 
I wasn't wrong!








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Varza cu muschi de vita si mamaliguta/ Cabbage with beef and polenta

>> joi, 22 iulie 2010

Mi-am propus sa promovez mancarea si ceramica din Romania. Nu pot sa afirm ca sunt patrioata dar trebuie sa recunosc faptul ca iubesc bucataria romaneasca si respect traditiile tarii in care m-am nascut si traiesc.
Romania nu inseamna numai ce se vede la televizor. In goana dupa senzational se uita sa se mentioneze lucrurile care ar merita intr-adevar sa fie spuse. Nu, nu am sa tin un discurs! Vreau pur si simplu sa arat lumii ca imi place diversitatea, ca ador sa incerc tot felul de retete inedite din toata lumea dar uneori imi place sa gatesc asa cum gatea strabunica mea, o femeie simpla si o bucatareasa desavarsita.
Am ales o reteta comuna pentru noi dar care mie imi place foarte mult: varza cu muschi de vita si mamaliguta.

Ingrediente

- 1 varza (aproximativ 1kg)
- 500 g muschi de vita
- 1 ardei gras rosu
- 4 fire de ceapa verde
- 2 morcovi
- 3 linguri de ulei de floarea soarelui
- 200 ml suc de rosii sau 3 rosii
- frunze de dafin
- piper boabe
- cimbru
- sare

Ingrediente mamaliguta

- 200 g malai
- 750 ml apa
- 1 lingura de ulei
- sare

I'm proposing to promote the Romanian food and ceramics. I can't say that I'm a patriot but I must admit that I love Romanian food and I respect the traditions of the country in which I was born, raised and I still live in. 
Romania it's not just what is showed on TV. Chasing the sensational everybody forgets to mention the things which really worth to be said. No, I won't have a speech! I just want to show to the world that I like diversity, that I adore to try all kinds of new and exquisite recipes from the whole world but sometimes I like to cook like great grandma used to cook, although she was a simple woman and a great cook.
I chose a simple common recipe that I really love: cabbage with beef and polenta.

Ingredients

- 1 cabbage (weighting 1 kg)
- 500 g beef fillet
- 1 red bell pepper
- 4 young onions 
- 2 carrots
- 3 spoons of sunflower oil
- 200 ml of tomato juice or 3 tomatoes
- bay leaves 
- savory
- peppercorns
- salt

Ingredients for polenta

- 200 g of cornmeal
- 750 ml of water
- 1 spoon of sunflower oil
- salt


Carnea de vita se fierbe separat dupa care se taie in bucatele mici. Se vor taia marunt si ardeiul, ceapa, morcovul si rosiile (daca nu folositi suc de rosii). Eu folosesc numai suc de rosii facut in casa iar cand nu am pun rosii tocate marunt. Carnea si legumele se pun intr-o cratita impreuna cu uleiul si se calesc cca 3-4 minute. Apoi se adauga varza si se toarna apa cat sa o acopere. Vom adauga sucul de rosii si toate celelalte ingrediente si le lasam sa fiarba impreuna. Timpul de fierbere difera in functie de tipul de varza. Este posibil sa fie necesara completarea cu apa in timpul fierberii.
Mancarea este gata atunci cand varza este fiarta iar sosul format a scazut.

The beef is boiled separately and after is chopped in small pieces. We will also chop finely  the bell pepper, the onion, the carrots and tomatoes (if we don't use tomato juice). I'm using only homemade tomato juice and when I don't have I put tomatoes finely chopped. The meat and the vegetables are put into a pan with the oil and are tempered for 3-4 minutes. After that we will add the cabbage and water (the water only covers the cabbage).
We will add the tomato juice and all the other ingredients and we will let them boil together. Time of boiling varies with the type of the cabbage that we are using. It might be necessary to add water while the ingredients are being boiled. 
The dish is ready when the cabbage is boiled and we don't have too much sauce.



Prepararea mamaligutei este simpla. Se pune la fiert apa intr-o craticioara impreuna cu sarea si uleiul. Cand fierbe adaugam malaiul in ploaie amestecand energic pentru a nu se forma cocoloase. Daca nu va descurcati exista o solutie simpla prin care eliminam cocoloasele: cu mixerul. Stiu, stiu...toata lumea rade de mine cand spun ca am facut candva mamaliguta cu ajutorul mixerului!
Si iata ce a iesit. Noi am servit cu palinca si ardei iute.


The preparation o polenta is quite easy. We put the water, the oil and the salt into a pan and we boil them. When the water is boiling we will add the cornmeal easily, just like a rain. While we are adding the cornmeal we are also mixing the ingredients fast for not having cornmeal balls. If you will have cornmeal balls you can use the mixer. I know, I know...Everybody laughed when I told them that I used the mixer when I prepared polenta a while ago!
Take a look at  my cabbage. We served this dish with palinca (Romanian spirit) and with hot pepper. You must try this combination!




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Hachis parmentier

>> marți, 20 iulie 2010

 Nu mi-a placut niciodata limba franceza prea mult. Poate din cauza ca nu am avut profesori care sa ma faca sa o iubesc. Cu toate acestea am invatat-o pentru ca trebuia si incepand din 2007 imi e de mare ajutor.
Atunci am vizitat prima data Franta. O sa-mi aduc aminte mereu cu mare placere de Amiens si de clipele frumoase petrecute acolo, de Paris si tot ce e parizian. Iubesc Parisul si m-as intoarce oricand sa-l mai vad o data, si inca o data si inca o data...
Primele zile in Amiens au fost triste pentru mine. Incepusem sa lucrez de 2 zile pentru o companie multinationala care ma trimisese la training impreuna cu doua colege pe care abia le cunoscusem. A fost o experienta care acum ma face sa zambesc dar la vremea aceea, fiind primul meu loc de munca, nu a fost cat de putin amuzant.
Am avut nenumarate discutii cu ele din cauza mancarii ce ne fusese asigurata la hotel de catre firma si despre multe altele.
Asa am inceput sa experimentam mancaruri, gusturi noi si retete inedite. Am gustat foarte multe feluri de mancare iar dintre cele preferate de mine am ales sa gatesc si acasa Hachis Parmentier. Poate nu pare cine stie ce dar este usor de gatit si gustos.

Ingrediente 

- 500 g carne de vita fiarta
- 300 ml lapte
- 2 morcovi
- 2 linguri de seminte de susan
- oregano
- piper boabe
- sare
- 2 linguri ulei de masline
- 1 kg cartofi (din care se va prepara piure cu 50g unt si lapte)
- pesmet

I never liked French too much.  Maybe because I didn't have teachers who could have made love it. But I learned it because I had to and since 2007 is very helpful for me and my job. In 2007 I visited France for the first time. I will always remember Amiens and the moments spent there with a great pleasure, Paris and everything which is parisienne. I love Paris and I would always come back to visit it again and again, and again...
The first days in Amiens were quite sad for me. I begun to work for 2 days for a international corporation which sent me to a training with two of my colleagues whom were new just like me. It was an experience which now makes me smile but back then, being my first job, wasn't funny at all. 
I had many discussions with them because of the food which was assured by our company in hotel's restaurant and also about different things.
That's how we begun to try dishes, new flavors and exquisite recipes. I've tasted many dishes but I chose to cook home one of my favorites Hachis Parmentier. It's not something very special but it's easy to cook and very tasty.  

Ingredients

- 500g boiled beef
- 300 ml milk
- 2 carrots
- 2 spoons of sesame
- oregano
- peppercorns
- salt
- 2 spoons of olive oil
- 1 kg of potatoes ( we will prepare mashed potatoes with 50g of butter and milk)
- crumbs

Taiem carnea de vita fiarta si morcovii. Se pun intr-un vas termorezistent si se adauga laptele, susanul, uleiul si condimentele. Se pune in cuptorul preincalzit si se lasa pana cand laptele incepe sa scada iar carnea fierbe impreuna cu restul ingredientelor. Intre timp se face piureul de cartofi care se va adauga in vas. Se presara pesmet si se da la cuptor pana cand face o crusta aurie.
We cut the boiled beef and the carrots. We put them into a thermoresistant recipient and we add the milk, sesame, oil and the condiments. We put the recipient into the preheated oven and we let it until the milk begins to evaporate and the beef is boiling with the other ingredients. Meanwhile we smash the potatoes which will be put into the thermoresistant recipient. We sprinkle the crumbs and we put the recipient back into the oven until the potatoes will have a nice golden color. 




Puteti incerca sa amestecati piureul de cartofi cu branza. Eu am preferat varianta mai usoara deoarece deja aveam carnea si mi s-a parut suficient.
You can try to combine the smashed potatoes with cheese. I preferred the light version because we had beef and it was in off. 

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Trandafiri cu alune/Dough roses with hazelnuts and cinnamon

>> duminică, 18 iulie 2010

 Azi a fost o zi foarte calduroasa. Totusi am avut chef sa gatesc si sa fac trandafiri cu alune de padure. Nu am mai facut pana acum si nici nu stiam ce reteta se foloseste dar m-am apucat sprintena de treaba.

Recunosc, m-a ajutat si Frosa, masina noastra de paine. Eu am aruncat ingredientele, ea a amestecat si a dospit. Se numeste "a munci".
 Iata ce am muncit eu! Bine...si Frosa.

Ingrediente (pentru aluat)
- 600 g faina de patiserie
- 250 ml lapte
- 200 g zahar
- 2 oua
- 50 g unt
- 2 pliculete Bourbon Vanilla
- 25 g drojdie uscata
- esenta rom

Ingrediente (pentru umplutura)- 250g alune de padure macinate
- 100 g zahar
- 50 ml lapte

Ingrediente (pentru sirop)
- 50 g zahar
- 1 lingurita scortisoara
- 1 plic Bourbon Vanilla
Ingredientele se amesteca si vom obtine crema pentru umplutura.


Today it was a hot summer day. Though I felt like cooking  and to bake also dough roses with hazelnuts. I haven't baked dough roses until now and I didn't knew any recipe that I should use but I started to work cheerful.
I admit, Frosa, our bread machine, helped me. I threw the ingredients, she mixed them up and she yeasted the dough. It's called "to work".
Look what I "worked"! Well...me and Frosa.

Ingredients (for dough)
- 600 g flour for pâtisserie
- 250 ml milk
- 200 g sugar
- 2 eggs
- 50 g  butter
- 20 g Bourbon Vanilla
- 25 g dried yeast
- rum

Ingredients (for filling)
- 250 g roasted hazelnuts (for filling)
- 100 g sugar (for filling)
- 50 ml milk (for filling)

Ingredients (for syrup)

- 50g sugar
- 1 teaspoon of cinnamon
- 10 g Bourbon Vanilla
The ingredients will be mixed to obtain a cream for filling.


Daca folositi metoda clasica de framantare si dospire amestecati toate ingredientele pentru aluat cu jumatate din cantitatea de faina. Se lasa la dospit pana isi dubleaza volumul dupa care se adauga si restul de faina.
Aluatul obtinut se imparte in doua. Se intind pe rand pe masa si se umplu cu alune amestecate cu zahar.
Rulourile obtinute se taie ca in fotografie si se pun intr-o forma rotunda tapetata cu faina. Nu se vor inghesui prea tare pentru a avea loc sa dospeasca.
Se baga in cuptorul preincalzit. Se scoate dupa 10 minute si cu ajutorul unei pensule se unge cu siropul preparat. Se lasa la copt pana cand suprafata trandafirilor devine aurie.

If you are using the classical kneading and yeasting method, mix all the ingredients for the dough with half of the quantity of flour. This mix is let to yeast until it doubles its volume. After that we will add the rest of the flour. The dough that was obtained is divided in two equal parts. Each one of those parts are stretched on the table (on which we have spread flour) and is filled with hazelnuts and rolled. The rolls that were obtained are cut as in the photo and will be put into a round baking tray in which we have spread flour. We don't put the parts of dough to close because they will yeast.
The tray is put into the preheated oven. It's taken out after 10 minutes and the syrup is put on the roses with a brush. The roses will be kept in the oven until their surface will have a golden-caramel color.


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Supa crema de dovlecei si legume/ Zucchini and vegetables soup

>> sâmbătă, 17 iulie 2010

Imi vine din ce in ce mai greu sa intru in bucatarie. Poate din cauza caldurii, poate din cauza oboselii acumulate. Ma surprind pe parcursul zilei cum trag cu ochiul inspre calendar sperand ca va veni rapid data de 30 iulie si odata cu ea concediul.
Reteta de azi nu este una iesita din comun dar imi face placere sa o gatesc de fiecare data. Este usoara, de vara si in plus foarte racoroasa.
Deci, la treaba!

Ingrediente
- 4 dovlecei de dimensiuni potrivite
- 2 rosii
- 4 cepe potrivite
- 2 ardei grasi verzi
- 2 ardei grasi rosii
- 4 morcovi
- 2 linguri ulei de masline
- tarhon
- busuioc
- oregano
- sare

It's getting harder and harder to enter in my kitchen. Maybe it's the heath, maybe I accumulated to much tiredness. I see myself few times during the day as I peak into the calendar hoping that 30th of July will come fast and with it the holiday. 
Today's recipe is not an unusual one but I like to prepare it every time. It's easy, it's for the summer and as a plus it's very reinvigorating after those summer days.
So, let's get to work!

Ingredients 
- 4 medium zucchini 
- 2 tomatoes
- 4 medium onions
- 2 green bell peppers
- 2 red bell peppers
- 4 carrots
- 2 spoons of olive oil
- tarragon
- basil
- oregano
- salt


Legumele se curata, se taie dupa cum doriti si se pun la fiert in cca 4l de apa. Se adauga sarea, uleiul si oregano. La sfarsit se pune tarhonul si busuiocul. Dupa ce s-au fiert se lasa la racit dupa care se paseaza cu ajutorul unui blender. Se serveste calduta sau rece cu iaurt sau smantana. Noi am preferat un iaurt slab.

The vegetables are peeled, cut as you wish and put into a recipient with 4l of water to be boiled. After that we will add salt, oil and oregano. In the end we will add the tarragon and the basil. After the vegetables were boiled we will let them few minutes to cool down and we will use a blender to mince them. The cream soup is served warm or cold with yogurt or creme fraiche. We preferred an low fat yogurt.

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