Miniplacinte cu agrise si caise/ Gooseberries and apricots mini pies

>> duminică, 24 iulie 2011

Zilele trecute am pregatit niste miniplacinte absolut delicioase! Sunt potrivite pentru copilasi dar si pentru voi. Am avut doua motive serioase pentru a pregati aceasta reteta: nepotelul meu este in vizita si voiam sa-i pregatesc ceva dulce si in plus am primit cadou un aparat minunat de copt placintele, briose si alte minuni-deci trebuia incercat!
Profit din plin ca este sezonul fructelor aromate si dulci si va aduc in atentie doua tipuri de fructe incantatoare: agrisele si caisele.

Iata de ce aveti nevoie pentru 12 miniplacinte (diametru 10 cm):

- 200 g unt moale
- 2 oua
- 125 ml lapte rece
- 750 g faina
- 5 linguri de zahar
- 10 g praf de copt
- 20 g Vanilla Bourbon
- 7-8 caise coapte
- 150 g agrise coapte

A few days ago I prepared some absolutely delicious minipies! Suitable for little children but also for you. I had two reasons to prepare this recipe: my little nephew is visiting and I wanted to prepare something sweet for him, plus I got as gift a wonderful pie baking device, muffins and other wonders, so I had try it!

I take advantage of this season because it's the season of flavored fruits and I bring into your attention two delightful types : gooseberries and apricots.


Here's what you need for 12 mini pies (10 cm diameter) 


- 200 g soft butter
- 2 eggs
- 125 ml cold milk
- 750 g flour
- 5 tablespoons sugar
- 10 g baking powder
- 20 g Vanilla Bourbon
- 7-8 apricots
- 150 g gooseberries



Se amesteca untul, zaharul, ouale si vanilia. 
We mix the butter, sugar, eggs and vanilla.




Se adauga apoi laptele si praful de copt. Se amesteca incet pentru a se incorpora.
Then add milk and baking powder. Stir gently to incorporate.



In final adaugam treptat faina. Aceasta se incorporeaza si vom obtine o coca elastica. Coca se inveleste cu folie de plastic si se pune in frigider pentru 30 de minute. 

Finally add the flour but in small quantities. When it's incorporated  we'll get an elastic dough. Dough will be covered with plastic wrap and placed in refrigerator for 30 minutes.




Intre timp vom spala si vom taia fructele. Daca doriti puteti sa le amestecati cu zahar. Mie mi s-au parut suficient de dulci si nu am mai adaugat zahar deloc. 

Meanwhile we will wash and cut the fruits. If you want you can mix them with sugar. To me they seemed sweet enough and I didn't add sugar.


Se scoate coca din frigider. Presaram putina faina pe masa dupa care intindem jumatate din cantitatea de coca. Foaia nu trebuie sa fie foarte subtire.

Remove the dough from refrigerator. Sprinkle a little flour on the table and after that stretch half the dough on it. The sheet shouldn't be very thin.






Am taiat cu forma aparatului partea de jos a miniplacintei. Daca nu aveti aparat si coaceti miniplacintele in forme normale, la cuptor, folositi o forma rotunda pentru a taia aluatul si faceti 6 crestaturi cu un cutit, asa ca in imagine. 

I cut mini pie's bottom with a form that came with my baking device. If you don't have a device and you'll bake the mini pies in normal forms, in oven, use a round form to cut the dough and make six incisions with a knife, just like the ones in the image.



Se pune aparatul la incalzit timp de 10 minute. Daca vreti sa coaceti miniplacintele in cuptor preincalziti-l inainte de a le pune. Aluatul se pune in cuiburi sau forme si se adauga fructele.  

Put the baking device and heat it for 10 minutes. If you want to bake the mini pies in oven preheat it  before they will be put in it. The dough is placed in nests or or forms and we will add the fruits.

  
Se taie si partea superioara a placintei. Daca nu aveti forma speciala de taiat puteti folosi o forma rotunda ceva mai mica decat cea pe care am folosit-o pentru cosulet. 
Daca aveti Moulinex Pie&Co pur si simplu inchideti capacul dupa ce ati pus partea de sus a miniplacintelor. Asteptam apoi pana cand beculetul ne arata culoarea verde si gata! Am terminat de copt miniplacintele. Nu dureaza mult-vreo 10 minute.
Daca le veti coace la cuptor mai aveti de facut ceva.  Dupa ce ati pus partea de sus presati usor marginile cu o furculita si bagati formele in cuptorul preincalzit. Miniplacintele vor fi gata cand partea de sus este usor rumena. 


Cut the top of the pie. If you don't have the special form use a round form smaller than the one we used for the bottom. 
If you have Moulinex Pie & Co you just close the lid after you put the top of mini pies. We'll wait until the dot shows green and they are ready! I finished baking the mini pies. Doesn't take long, about 10 minutes.
If you will bake them in the oven you'll have to do something first. After placing the top piece of dough press the edges  with a fork and put the forms in the preheated oven. Mini pies will be ready when the top is lightly browned.




Se pudreaza cu putin zahar amestecat cu vanilie si se servesc atat caldute cat si reci.
Powder them with some sugar mixed with vanilla and serve them warm or cold.








Bon appétit! 

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Placinta cu rubarba si banane / Rhubarb and bananas pie

>> vineri, 15 iulie 2011

Zilele acestea, in drumul meu prin supermarket, am observat ca inca se ma gaseste rubarba. Si brusc mi-am adus aminte ca am publicat lunile trecute o reteta pe www.gustos.ro si pe care am uitat sa o pun si aici.
Si daca ma urmariti si pe acest site cu siguranta ati vazut ca am publicat putine poze. Am sa repar "greseala" - aici am sa pun mai multe!

Mai jos vedeti de ce veti avea nevoie.

Pentru coca:

-320 g faina
-100 g unt moale
-2 oua
-1 lingura zahar pudra
-2 linguri iaurt rece

Pentru umplutura:

-2 tije de rubarba
-3 banane
-5 linguri de zahar
-1 pliculet de zahar cu pudra de pastaie de vanilie

These days, on my way through the supermarket, I noticed that we still can find rhubarb. And suddenly I remembered that I published a recipe on  www.gustos.ro in the past months and I forgot to put here.
And if you also follow me on this site you saw for sure that I published only few pictures. I'll fix this "mistake" - here you'll find more!

Below you see what you need.

For the dough:

- 320 g flour
- 100 g soft butter
- 2 eggs
- 1 tablespoon powdered sugar
- 2 tablespoons cold yogurt

For the filling:


- 2 sticks of rhubarb
- 3 bananas
- 5 tablespoons sugar
- 1 sachet of sugar with vanilla bean powder



Intr-un bol mare se pun untul moale (tinut la temperatura camerei), zaharul pudra, iaurtul si cele doua oua.
In a large bowl put the soft butter (kept at room's temperature), powdered sugar, yogurt and two eggs.


Amestecam energic cu o spatula dupa care incorporam treptat faina. Pentru aceasta puteti sa folositi si un mixer sau pur si simplu amestecati cu mana. Coca obtinuta se pune la frigider timp de 15 minute.

Mix vigorously with a spatula and then incorporate the flour. For this, you can use a mixer or just mix by hand. The obtained dough is put in the refrigerator for 15 minutes.



Cat coca sta in frigider vom pregati rubarba si bananele. Tijele de rubarba se curata de fibre (se ia stratul exterior de culoare rosiatica). Astfel tija va ramane cruda si se va taia usor.

While  the dough stands in refrigerator we'll prepare the rhubarb and bananas. The rhubarb rods will be cleaned of fiber (the outer layer which color is red). Thus the rod will remain raw and will cut easily.


Bananele se taie in felii medii, aproximativ egale.
Bananas will be cut into medium slices, about equal.


Coca se scoate din frigider si se imparte in două bucati: trei sferturi din cantitate va reprezenta o bucata si restul va reprezenta a doua bucata. Bucata cea mare se intinde pe masa de lucru pudrata cu putina faina. Apoi se asaza in forma de copt si se decupeaza surplusul de coca. Se inteapa din loc in loc cu o furculita dupa care asezam pe coca feliile de banane in cerc.

Remove the dough from refrigerator and divide into two pieces: three quarters of the amount will be a piece and the rest will be the second piece. The great piece will be stretched on the dusted with a little flour table . Then put it in the baking form and cut out the extra dough.  Sting it from place to place with a fork and then put banana slices in a circle on the dough.




Intr-o craticioara se pune zaharul, rubarba taiata in felii de dimensiune medie si amestecul de zahar cu pudra de pastaie de vanilie. Craticioara se pune la foc mic. Se amesteca in continuu. Zaharul se va carameliza iar rubarba va lasa un suc delicios. Dupa 3-4 minute luam craticioara de pe foc. Rubarba s-a caramelizat si ea odata cu zaharul. Continutul craticioarei se toarna peste feliile de banane si se aranjeaza cu o lingura.

Put in a pan sugar, rhubarb cut into medium size slices and sugar mixture with vanilla bean powder. The pan will be put on the stove, at low heat. Stir continuously. Caramelized sugar and rhubarb will leave a delicious juice. After 3-4 minutes we'll take aside the pan.  Rhubarb will be caramelized together with the sugar. Pan's content will be put over the sliced ​​bananas and arranged with a spoon.


In final se pune bucata de coca ramasa pe masa de lucru pudrata cu faina si se intinde. Apoi se ia cu ajutorul sucitorului si se pune peste rubarba si banane. Foaia se aranjeaza si se taie surplusul de coca. Facem sirop dintr-o lingura de zahar si doua linguri de apa si ungem placinta cu o pensula de silicon. 

Finally place the remaining piece of dough which was stretched on the dusted with flour work table. Then take it with the rolling pin and place it over the rhubarb and banana. Arrange the sheet of dough and cut the excess. We'll prepare syrup from a spoon of sugar and two tablespoons of water and we will  brush the pie with a silicone brush.



Se baga in cuptorul preincalzit si se coace la temperatura medie pana cand placinta va prinde o frumoasa crusta aurie.

Put it in the preheated oven and bake it at medium temperature until pie crust will have a beautiful golden color.


Serviti placinta calduta sau rece, alaturi de crema de vanilie si fructe, numai fructe de sezon sau chiar simpla.
Serve the pie warm or cold with vanilla cream and fruits, only fruits of the season or even simple.

 




Bon appétit!

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Friptura de miel / Roast lamb

>> duminică, 3 iulie 2011


Uitandu-ma printre retetele pe care le-am postat pana acum, am constatat ca nu am nici o reteta de friptura de miel. Asa ca m-am pus pe treaba ca sa rezolv "problema".
Si fara urma de modestie, trebuie sa va spun ca a iesit delicioasa!
Nu stiu daca e tocmai sezonul potrivit pentru reteta asta dar probabil ca si voi mai aveti prin congelator carne de miel de la Paste, asa ca mine. 

Ingrediente:

- 2 pulpe de miel (de aprox. 1.5 kg)
- 1.5 l vin alb demisec
- foi de dafin
- piper mozaic
-tarhon
-coriandru
-nucsoara
-sare
-apa (optional)

Looking through the recipes I've posted before, I found that I have no recipe for roast lamb. So I set to work to solve the "problem".
And without a trace of modesty, I have to say that it came out delicious!
I do not know if it's the right recipe for this season but you probably have in the freezer some lamb from Easter, just like I did.


Ingredients:

- 2 legs of lamb (approx. 1.5 kg each)
-
1.5 l semi-dry white wine
- bay leaves
-
mosaic pepper
-tarragon
-coriander
-nutmeg
-salt
-water (optional)





 Am preparat o marinata din jumatate din cantitatea de vin si condimente. Am pus-o intr-un bol cu peretii inalti dupa care am pus carnea de miel. Aceasta trebuie sa fie acoperita de marinata.
Am pus folie alimentara peste bol dupa care  l-am bagat in frigider.
Carnea a stat la marinat in jur de 12 ore. 


I prepared a marinade with half of quantity of wine and spices. I put it in a bowl with high walls and then I put the lamb. Meat should be covered with marinade.
I put plastic foil over the bowl and after I put it in the refrigerator.
The meat was marinated for about 12 hours.



Carnea se scoate din marinata si se pune intr-o tava. Se adauga tarhon proaspat si putin piper dupa care se toarna vinul. Eu am mai adaugat si o ceasca de apa. Apoi tava se pune in cuptor.
Carnea se intoarce de pe o parte pe alta de cateva ori pana cand se rumeneste frumos. Eu am pregatit-o la foc mic, asa ca a durat destul de mult pana a fost gata (in jur de 3 ore).

Remove meat from the marinade and put it in a pan. Add fresh tarragon and pepper and then put the rest of the wine. I added a cup of water. Then it put the tray in the oven.
The meat must be turned from side to side several times until it browns nicely. I prepared it with small fire, so it took quite long before it was ready (about 3 hours).



Carnea a fost foarte frageda, nu a avut miros patrunzator si nu a ramas cu multa grasime.
The meat was very tender, had no smell and didn't left too much fat.





 Noi am servit aceasta friptura de miel cu niste salata verde si garnitura de legume la abur. Delicios!
We served the roasted lamb with some salad and garnish of steamed vegetables. Delicious!

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