Tarta cu afine si crema de vanilie/Blueberries and vanilla cream tart

>> duminică, 22 iulie 2012

Saptamana trecuta am cumparat cateva kilograme de afine aduse de la munte. M-am gandit ca un gem si o tarta nu ar strica, desi era o caldura infernala afara.
Reteta de gem am sa o pun zilele ce urmeaza. Azi vreau sa va fac pofta si sa va indemn sa pregatiti si voi o tarta cu afine si crema de vanilie.

Last week I bought a few kilograms of blueberries from the mountains. I thought that a jam and a tart would be a good idea, although it was an infernal heat outside.
The jam recipe will be posted the next days. Today I want to make you want to prepare a blueberry tart with vanilla cream.

Ingrediente aluat:
-100 g unt moale
-2 galbenusuri
-3 linguri zahar pudra
-150 ml apa minerala foarte rece
-14 linguri de faina
-vanilie

Ingrediente crema:
-3 oua
-250 ml lapte
-5 linguri zahar
-100 g unt
-vanilie
-1 lingura amidon

Ingrediente sos de afine:
-200 g afine
-4 linguri de zahar
-50 g unt


Ingredients for dough:
-100 g soft butter
-2 egg yolks
-3 tablespoons powdered sugar
-150 ml of cold mineral water
-14 tablespoons flour
-vanilla

Ingredients for cream:
-3 eggs
-250 ml milk
-5 tablespoons sugar
-100 g butter
-vanilla
-1 tablespoon of starch

Blueberry sauce ingredients:
-200 g blueberries
-4 tablespoons of sugar
-50 g butter

Se amesteca untul moale, zaharul pudra,galbenusurile si vanilia pana se omogenizeaza. Apoi se adauga apa minerala treptat si se amesteca energic pentru a o incorpora. Apoi se pune faina si se framanta bine. Aluatul rezultat se inveleste in folie de plastic si se pune la frigider timp de 30 de minute.
Mix soft butter, powdered sugar,egg yolks and vanilla until it will result a homogeneous composition. Then slowly add Sparkling water and stir vigorously to incorporate it. Then add flour and knead well. Resulted dough is wrapped in  plastic wrap and placed in refrigerator for 30 minutes.


Intre timp am preparat sosul de afine. Intr-o tigaie am topit untul dupa care am pus afinele si le-am amestecat incet timp de 4-5 minute. Apoi am adaugat zaharul si am amestecat pentru a forma sosul. Acesta este destul de lichid, motiv pentru care il vom lasa sa fiarba cateva minute pentru a scadea.
Meanwhile I prepared blueberries sauce. I melted the butter in a pan and after I put blueberries and I stirred gently for 4-5 minutes. I then added the sugar and blended into the sauce. It was quite fluid, and that's why we will leave it on the stove few minutes until it boils and thickens.


Aluatul se pune in forma de tarta si se inteapa din loc in loc cu o furculita. Apoi se adauga sosul de afine si se pune in cuptorul preincalzit. Se fixeaza la o temperatura medie. Tarta este coapta atunci cand aluatul va avea o culoare frumoasa, aurie.
Put the dough in the tart form and pinch from place to place with a fork. Put the blueberries sauce over the dough and place the tart in preheated oven. Bake it at a medium temperature. Tart is baked when the dough will have a nice gold color.
Dupa ce tarta s-a copt am pregatit crema de vanilie. Se amesteca cele doua oua cu laptele si cu zaharul. Cratita se pune pe aragaz si se amesteca in continuu pana la obtinerea unei consistente vascoase. Apoi se adauga treptat amestecand amidonul care a fost dizolvat cu o lingura de apa. Cratita se pune din nou pe aragaz si se amesteca in continuu pana cand crema se ingroasa. Atentie-se poate arde foarte usor. Cand crema este gata, se va adauga si vanilia.
After we baked the tart I made vanilla cream. Mix two eggs with the sugar and milk. Place pan on the stove and stir constantly until the composition becomes viscous. Then gradually add cornstarch which was dissolved in a tablespoon of water stirring gently. Put the pan back on stove and stir constantly until cream thickens. Note-you can easily burn the cream. When cream is ready, add vanilla.
Puneti crema peste tarta si lasati sa se raceasca. Este mult mai gustoasa a doua zi. 
Noi am servit tarta adaugand gem de afine peste crema de vailie dar si afine proaspete. Se poate consuma si ca atare, fiind foarte gustoasa si aromata.

Place vanilla cream on the tart and let it cool off. It's much tastier the next day.
We have served the tart with a layer of blueberries jam and fresh blueberries over the vanilla cream.You can serve it as it is because it has a great flavor.



Sa aveti o saptamana minunata!
Have a wonderful week!

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Sarmalute din carne de pui in foi de vita de vie/ Chicken stuffed vine leaves rolls

>> miercuri, 18 iulie 2012

Planuiesc de ceva timp sa va spun cum fac eu sarmalutele din carne de pui. Dar cum planurile mele au trebuit sa astepte mai mult decat era planificat, acum e putin cam cald sa mai folositi cuptoarele. Poate totusi va hotarati intr-o zi ploioasa sa faceti niste sarmale delicioase iar aceasta reteta este alegerea perfecta.
I'm planning for some time to tell you how I cook my chicken vine leaves stuffed rolls . But as my plans had to wait longer than planned, now is a bit too hot to start using your ovens. You can still be determined in a rainy day to cook some delicious vine leaves stuffed rolls and this recipe is perfect.

Ingrediente:
- foi de vita de vie (in saramura)
- 250 g orez cu bob rotund
- 4 linguri de ulei
- 6-7 fire ceapa verde
-sare
-cimbru
-piper
-paprika
-400 ml suc dulce de rosii

Ingredients:
- vine leaves (in brine)
- 250 g round grain rice
- 4 tablespoons oil
- 6-7 green onions
-salt
-thyme
-pepper
-paprika
-400 ml of fresh tomato juice


Pieptul de pui se curata de piele si se spala, dupa care se taie in bucati de marime potrivita. Se toaca cu masina de tocat sau food processor, insa nu prea marunt.
Take the skin off the chicken breast, then cut into pieces of suitable size. Put the meat in the grinder or food processor and grind but not too small.


Se framanta intr-un bol carnea cu uleiul timp de 5-6 minute. Apoi se adauga ceapa verde tocata, condimentele si orezul pe care l-am inmuiat in apa timp de 10 minute.
Knead the meat in a bowl with the oil for 5-6 minutes. Then add green onions, spices and rice that I soaked in water for 10 minutes.


Ca sa vedeti cum rulez sarmalele, am facut cateva poze; e mult mai usor decat sa va explic! In fiecare sarmaluta vom pune o lingura de umplutura. Astfel sarmalele vor fi aproximativ egale.
Dupa ce ati terminat de rulat toate sarmalele, se asaza intr-o oala de lut pe care am tinut-o in apa 20 de minute.

In order to see how I stuff the vine leaves, I took some photos, it's much easier than to explain! In each stuffed vine leave we will put a tablespoon of filling. Then the stuffed vine leaves rolls will be approximately equal.
After rolling all the stuffed vine leaves rolls, place them in a clay pot that I kept it in water for 20 minutes.
Dupa aranjarea sarmalelor punem foi de dafin si putin cimbru uscat, adaugam apa (sa nu acopere ultimul strat de sarmale) si punem capacul pe oala. Se baga in cuptorul rece si se aprinde focul.
Sarmalele se fierb la foc mic timp de 2-3 ore. Bulionul trebuie sa-l adaugati cu 30 de minute inainte de a scoate oala cu sarmale din cuptor. Astfel sarmalele vor fi potrivit de acrisoare.
After arranging the stuffed vine leaves rolls  put bay leaves and a little dried thyme, add water (do not cover the last layer of stuffed vine leaves rolls with water) and put the lid on the pot. 
Then put the pot in the cold oven and turn it on.
Stuffed vine leaves rolls will be cooked on low heat for 2-3 hours. Tomatoes juice should be added with 30 minutes before removing from oven . This way  stuffed vine leaves rolls will be very good-not too sour, not too sweet.

Serviti sarmalele cu smantana sau iaurt, mamaliguta si neaparat ardei iute.
Serve the rolls with sour cream or yogurt, polenta and chili pepper.

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Budinca de rubarba cu apa de trandafiri/Rhubarb pudding with rose water

>> luni, 2 iulie 2012

Cand am facut minitorturile cu cirese si capsuni va povesteam ca mi-au mai ramas niste bucati de pandispan. Trebuiau valorificate cumva. Asa mi-a venit ideea unei budinci absolut delicioase.
Chiar daca va trebui sa va faceti curaj ca sa deschideti focul in cuptoare intr-o dimineata sau seara, cu siguranta nu veti regreta.

When I made ​​minicakes with cherries and strawberries I was telling you that I have left some pieces of spongecake. I had to do something with them. So my idea was a completely delicious pudding.
If you have the courage to open the oven in the morning or evening, you will certainly not regret it.

Iata ce ingrediente am folosit:
Pandispan (daca nu aveti resturi de la o alta prajitura)
- 4 oua
- 4 linguri de zahar
- 4 linguri de faina
- vanilie
- 5 g praf de copt

Crema
- 400 ml smantana lichida (dulce)
- 3 oua
- 3 linguri de zahar
- vanilie

- 3 tulpini de rubarba
- 3 linguri de zahar
- 2 linguri de apa de trandafir
- vanilie
- cateva lingurite de zahar pentru caramel si frunzulite de menta pentru decor
Daca nu aveti pandispan si nu ati facut niciodata unul va puteti inspira de aici

Here are the ingredients I used:
Spongecake (if don't you have spongecake leftovers)
- 4 eggs
- 4 tablespoons sugar
- 4 tablespoons flour
- vanilla
- 5 g baking powder

Cream
- 400 ml heavy cream (sweet)
- 3 eggs
- 3 tablespoons sugar
- vanilla

- 3 stalks of rhubarb
- 3 tablespoons  of sugar
- 2 tablespoons of  rose water
- vanilla
- few tablespoons of sugar for the caramel and mint leaves for decoration 
If you don't have spongecake leftovers and you never made one, you can inspire from this recipe
Curatam rubarba si o taiem cubulete. Apoi o punem intr-o cratita si adaugam zahar si 150 ml de apa. Punem cratita pe foc si o lasam 5 minute amestecand usor. Apoi o luam deoparte, adaugam apa de trandafiri si punem un capac peste craticioara.
Peel off the rhubarb and cut into cubes. Then put it in a saucepan and add sugar and 150 ml of water. Put the pan on the stove and let it 5 minutes, stirring gently. Then take it aside, add rose water and put a lid over the pan.

Apoi se prepara crema. Se pun cele trei oua impreuna cu zaharul intr-o cratita si se bat cu un tel. Apoi se adauga smantana si se omogenizeaza. Cratita se pune pe foc si se amesteca in continuu pana crema se leaga (devine vascoasa). Se adauga vanilia si se amesteca usor. Cratita se ia de pe foc si se lasa la racorit 5-10 minute.
Then prepare the cream. Place the three eggs and sugar in a pan and beat them with a whisk. Then add cream and stir. Put the pan on the stove and stir constantly until cream binds (becomes viscous). Add vanilla and mix gently. Take the saucepan aside and let it cool off for 5-10 minutes.


Se pregatesc vasele in care se pune budinca. Prima data vom pune bucatelele de rubarba si cele de pandispan. Apoi se adauga crema calduta. Este preferabil sa folosim ramequins sau vase rezistente la caldura.
Prepare dishes in which you'll  put pudding. First we put the pieces of rhubarb and the spongecake. Then add the warm cream. It's preferable to use ramequins or heat resistant pots.
Vasele cu budinca se pun intr-o tava umpluta pe jumatate cu apa si se baga in cuptorul preincalzit pentru 30 de minute (cam atat a durat pana cand budinca a devenit ferma).
Vessels with pudding are put in a tray half filled with water and introduced in preheated oven for 30 minutes (that's all it took until pudding has become firm).
Presarati zahar in fiecare ramequin cu budinca si faceti o crusta delicioasa de caramel cu ajutorul unui pistol cu gaz.
Apoi se lasa sa se raceasca si se pun in frigider pana la servire.
Spread some sugar in each ramequin with pudding and do a wonderful and delicious caramel crust with a blow torch.
Then let the puddings to cool off and then put them into the refrigerator until you'll serve them.






Va doresc pofta buna si zile insorite!
I wish you bon appétit and sunny days!

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