Tiramisu cu ciocolata/Tiramisu double chocolate

>> joi, 23 august 2012

Zilele trecute am trecut pe la unul din magazinele Boromir din oras ca sa cumparam niste pufuleti (sunt mare fan). Intamplator am vazut in raft piscoturi cu cacao. Am cumparat un pachet fara sa am in plan sa fac vreo reteta. Pur si simplu l-am cumparat.
Dupa doua zile mi-am spus ca sotul va fi foarte incantat daca ii voi pregati o prajitura cu multa crema de ciocolata. Asa mi-a venit ideea sa fac tiramisu double chocolate. Absolut divin!
A few days ago we went to one of Boromir stores in town to buy some salted corn flakes(I'm a big fan). Incidentally I saw on the shelf cocoa ladyfingers. I bought a package without planing to make any recipe. I just bought the package.
After two days I said to myself that my husband will be very happy if I will prepare a chocolate cake with lots of cream. So I got the idea to make double chocolate tiramisu. Absolutely divine!

Ingrediente crema de ciocolata:
- 150 ml lapte
-3 linguri zahar pudra
-4 linguri cacao neagra
- 50 g unt

Ingrediente crema mascarpone:
- 4 galbenusuri
-80 g zahar vanilat pudra
-500 g mascarpone

Alte ingrediente:
- 28-30 piscoturi cu cacao
-300 ml cafea tare
-100 ml lichior cappucino
-cacao si ciocolata rasa pentru decor
Ingredients for chocolate cream:
- 150 ml milk
-3 tablespoons powdered sugar
-4 tablespoons black cocoa
- 50 g butter

Ingredients for mascarpone cream:
- 4 yolks
-80 g vanilla sugar powder
-500 g mascarpone

Other ingredients:
- 28-30 cocoa ladyfingers
-300 ml strong coffee
-100 ml cappuccino liquor
-cocoa and grated chocolate for decoration

Pentru inceput vom prepara crema de ciocolata. Intr-o cratita se pune laptele, zaharul pudra si cacao. Se omogenizeaza cu un tel. Cratita se pune pe aragaz si se amesteca in continuu pana cand crema devine vascoasa. Cratita se ia de pe foc si se adauga untul amestecand energic. Crema de ciocolata se lasa sa se raceasca. Intre timp pregatim crema de mascarpone.
For start we'll prepare chocolate cream. In a saucepan put the milk, sugar and cocoa powder. Stir with a whisk. Pan is placed on the stove and we're stirring continuously until the cream becomes viscous. Saucepan will be taken aside and and the butter will be added stirring vigorously. Let the chocolate cream to cool off. Meanwhile we'll prepare the mascarpone cream.
Se mixeaza cele patru galbenusuri cu zaharul pudra pana cand obtinem o crema-spuma de un galben pal.
Mix the four egg yolks with powdered sugar until you'll obtain a cream-foam of a pale yellow.
Apoi adaugati mascarpone si mixati pana obtineti o crema fina.
Then add mascarpone and mix until you'll obtain a fine cream.
Intre timp crema de ciocolata s-a racit. Crema de ciocolata se va mixa cu cea de mascarpone. Vom obtine o crema aerata, aproape ca si un mousse de ciocolata care se va pune la frigider pana cand se foloseste.
Meanwhile the chocolate cream is already cold. The chocolate cream will be mixed with mascarpone cream. We'll get a airy cream, just like a chocolate mousse that will be put in the fridge until we'll need it. 

Amestecam cafeaua cu lichiorul si pregatim o tava dreptunghiulara pe care o tapetam cu hartie de copt sau folie alimentara. Apoi inmuiem piscoturile in amestecul de cafea si lichior si le aranjam in tava.
Mix coffee with liqueur and prepare a rectangular tray in which we'll put parchment paper or plastic foil. Then soak the ladyfingers in the coffee and liqueur mixture and arrange them in the tray.

Se pune crema si apoi urmatorul rand de piscoturi. Vom avea doua straturi de piscoturi si doua straturi de crema. Ultimul va fi un strat de crema.
Tiramisu se inveleste cu hartia sau folia (am lasat-o un pic mai lunga in ambele parti) si se pune in frigider pentru cel putin 4 ore.
We'll put the cream and then another layer of ladyfingers. We'll have two layers of ladyfingers and two layers of cream. The last layer will be a cream one.
Tiramisu will be covered with paper or foil (I left it a little bit longer on both sides) and will be put in the fridge for at least 4 hours.
Dupa ce tiramisu este gata, se scoate din tava si se pune pe un platou. Se pudreaza cu cacao si ciocolata rasa si se serveste.
After tiramisu is ready, it will be taken out of the tray and put on a large plate. It will powdered with cocoa and grated chocolate and served.




Bon appétit! :)

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Iepure cu vin alb si ghimbir/Rabbit with white wine and ginger

>> miercuri, 22 august 2012

Cunosc foarte multa lume care nu concepe sa manance carne de iepure. Unii din cauza ca simt ca mananca simbolul Pastelui, altii pentru ca au impresia ca are un gust ciudat insa cei mai simpatici de departe sunt cei care din principiu nu mananca nici un fel de alta carne in afara de cea de porc sau pui. Eu nu fac parte dintre acestia. Mi-a placut dintotdeauna iepurele.
Nu am sa incerc sa va conving sa gustati carne de iepure ci am sa va sugerez o reteta care a fost apreciata atat de noi cat si de prietenii nostri.

I know a lot of people who do not conceive eating rabbit meat. Some because they feel like eating the Easter symbol, others because they think it tastes weird but the nicest by far are those who in principle do not eat any other meat besides pork or chicken. I am not part of them. I always liked the rabbit meat.
I will not try to convince you to taste the rabbit meat but I will suggest a recipe that was appreciated by us and our friends.

Ingrediente pentru friptura:
- un iepure de 3-4 kg
- 1 litru vin alb demisec
- pudra de ghimbir
-piper alb
-foi de dafin
-1 lingurita rozmarin uscat
-sare grunjoasa

Ingrediente garnitura:
- 4-5 morcovi
- 1 gogosar
- 50 g unt
- sare
-1 lingurita ghimbir pudra

Ingrediente piure de cartofi:
- 4-5 cartofi
-1 lingura unt moale
-100 ml lapte dulce
-sare

Ingredients for roast meat:
- A 3-4 kg rabbit 
- 1 liter of medium dry white wine
- ginger powder
-white pepper
-bay leaves
-1 teaspoon dried rosemary
-coarse salt

Garnish ingredients:
- 4-5 carrots
- 1 bell pepper
- 50 g butter
- salt
-1 teaspoon ginger powder

Mashed potatoes ingredients:
- 4-5 potatoes
-1 tablespoon soft butter
-100 ml fresh milk
-salt


Iepurele se spala cu multa apa si se transeaza. Apoi se freaca pe toate partile cu sare grunjoasa. Nu va faceti probleme din cauza grasimii-fie o indepartati fie o lasati si o veti separa dupa ce carnea a fost gatita. Pregatim un vas mare in care se pune vinul, ghimbirul, piperul alb, foile de dafin si rozmarinul uscat. Se amesteca marinata dupa care se pun pe rand bucatile de carne astfel incat sa fie cat mai bine acoperite de lichid. Vasul se acopera cu un capac sau folie alimentara si se pune in frigider. Carnea se lasa in marinata aproximativ 12 ore.
Rinse the rabbit with plenty of water and cut it into pieces. Then rub on all sides with coarse salt. Don't worry because the fat can be removed before roasting and or you can separate after the meat is cooked. Prepare a large bowl and put the wine, ginger, white pepper, dried bay leaves and rosemary. Mix marinade then put the meat so that it is as well covered by liquid. Cover the bowl with a lid or plastic foil and place it in refrigerator. Let the meat in the marinade for 12 hours.


Eu am lasat carnea in marinata pana a doua zi. Atunci am scos-o din bol si am pus-o intr-o tava. Puteti sa puneti marinata peste carne sau sa inlocuiti vinul si condimentele pentru a improspata gustul. Eu am folosit marinata de data aceasta. 
Peste tava am pus aluminiu si am introdus-o in cuptorul preincalzit. Am lasat-o timp de doua ore, la foc potrivit. Dupa doua ore am scos tava si am indepartat aluminiul si am introdus-o din nou pentru inca 15 minute in cuptor. Astfel carnea s-a rumenit frumos la suprafata iar interiorul a fost suculent.
I left the meat in the marinade until the next day. Then I took it from the bowl and put it in a tray. You can put the marinade over meat or replace wine and spices to freshen the taste. I used marinade this time.
I put aluminum foil over the tray  and I introduced it into the preheated oven. I left it in oven for two hours at medium heat. After two hours I took out the tray and I removed aluminum foil and I introduced it again for another 15 minutes in the oven. Thus the meat browned nicely on the surface and the interior was juicy.
Garnitura am pregatit-o cu o jumatate de ora inainte de a servi iepurele. Am curatat si am taiat rondele morcovii si i-am pus la fiert in apa cu sare. Cand acestia erau aproape fierti am adaugat gogosarul taiat in felii lungi si gimbirul. In cratita nu trebuie sa fie prea mult lichid atunci cand legumele fierb, astfel ca in final sa scada aproape tot. Dupa ce am stins focul adaugam untul si amestecam.
Am pus si ingredientele folosite pentru piure pentru a fi convinsa ca va iese ca si al meu. Acesta trebuie sa fie aerat si nu prea moale.
I prepared garnish it with a half hour before serving rabbit. I've peeled and sliced ​​carrots and I put them to boil in salted water. When they were almost cooked I added pepper cut into long slices and ginger powder. It shouldn't be too much liquid in the pan when you're boiling vegetables, so that in the end to have a small quantity of liquid. After we took the pan aside add the butter and stir gently.
I added the ingredients used for mashed potatoes in order to be sure that you'll  obtain mashed potatoes like mine. It should be aerated and not too soft.


Serviti friptura calda impreuna cu vin alb demisec. Veti fi incantati de gustul special al iepurelui!
Serve the dish warm with a white medium dry wine. You'll love rabbit's special taste!

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Paella cu pui si fructe de mare/Paella with chicken and seafood

>> duminică, 19 august 2012

Dupa sangria iata ca vine si reteta de paella. Prima paella facuta de mine.
Nu-i greu de facut dar in mod sigur trebuie sa respecti reteta. Eu am sarit un pas si am regretat un pic. Data viitoare insa cu siguranta nu voi uita ce am de facut.
Ingredientele folosite au fost minunate, motiv pentru care paella a avut un gust delicios.
After sangria here it comes the paella recipe. First paella made ​​by me.
Not hard to cook it but you certainly have to follow the recipe. I skipped a step and I regretted a bit. Next time I will definitively not forget what I have to do.
The ingredients were wonderful, so that paella was very tasty.

Ingrediente:
- 300 g piept de pui
-150 g creveti decorticati
-150 g calamar
-200 g orez cu bobul lung
-3 linguri de ulei
-2 cepe
-2 gogosari
-2 ardei kapia
-3 rosii
-2 catei de usturoi
- 1 lamaie
-sare
-piper

Pentru supa de legume:
- 1 litru de apa
-sare
-sofran
-boia dulce
-3 ardei grasi
-1 ceapa
-3 morcovi

Ingredients:
- 300 g chicken breast
-150 g shrimps
-150 g squids
-200 g long grain rice
-3 tablespoons of oil
-2 onions
-2 peppers
-2 kapia peppers 
-3 tomatoes
-2 cloves of garlic
- 1 lemon
-salt
-pepper

Vegetable soup:
- 1 liter of water
- salt
- saffron
- paprika
-3 bell peppers
-1 onion
-3 carrots



Pentru inceput se pregateste supa de legume. Poate ca va intrebati la ce va trebuie. Veti avea nevoie de cateva polonice de supa pentru ca orezul si carnea sa aiba in ce sa fiarba. Zeama lasata de legume in vasul in care pregatim paella este insuficienta.
Punem apa intr-o oala si adaugam sofran, sare si legumele pe care le vom fierbe. Cand legumele au fiert le vom scoate si in supa vom adauga paprika. Eu am pus cam 2 lingurite. Supa se ia de pe foc.
Begin with the preparation of vegetables soup. You may be wondering why you need soup. You will need a few ladles of broth in order to cook the rice and meat. Vegetable juice left in thedish where you prepare paella is insufficient.
Put water in a pot and add the saffron, salt and vegetables that you'll be cooking. When vegetables are cooked out we'll add paprika in the soup. I put about 2 teaspoons of paprika. Take the pot of soup aside.

Apoi incepem sa pregatim legumele. Rosiile se decojesc si se taie in bucatele de marime potrivita.
Then begin to prepare vegetables. Peel tomatoes and cut into small pieces.
 Orezul se pune intr-un castron si se inmoaie in putina apa.
Put rice in a bowl and soak it in some water.
Ceapa se taie in cubulete cat mai mici posibil. Daca va place, puteti sa o taiati si julienne.
Onion will be cut in small cubes, as small as you can. If you like you can cut the onion in julienne.

Gogosarii si ardeii kapia se taie in jumatate, se curata de seminte si se feliaza. Feliile trebuie sa fie lungi si de 3-4 cm grosime.
Peppers and kapia (sweet) peppers will be cut in half, unseeded and cut in slices. Slices should be long and 3-4 cm thick.
Pieptul de pui l-am taiat cuburi si l-am pus in uleiul incins. Am amestecat in continuu pana cand carnea s-a rumenit pe toate partile.
I diced chicken breast and I put it in the hot oil. I stirred continuously until the meat has browned on all sides.
Apoi am adaugat ceapa si am amestecat pana cand s-a inmuiat.
Then I added the onion and I stirred until it softened.
Am pus si ardeii kapia si gogosarii feliati. Am amestecat incet pana cand s-au inmuiat si ei.
I also put the peppers and kapia (sweet) peppers sliced as described earlier. I stirred slowly until they softened too.
Am adaugat apoi rosiile si orezul. Se va forma suficienta zeama incat sa permita orezului sa fiarba. Fiti atenti insa-este posibil sa trebuiasca sa adaugati un polonic sau doua de supa de legume.
I added the tomatoes and rice. I will be formed enough juice in order to allow rice to boil. Be careful though, you may need to add a ladle or two of soup.

Calamarii se curata si se taie. Ei se adauga in momentul in care orezul este aproape fiert, odata cu usturoiul taiat marunt.
Peel and cut the squids. They are added when the rice is almost cooked, together with chopped garlic.
Dupa 10 minute se vor adauga crevetii care se vor fierbe 5-6 minute.  Apoi se adauga zeama unei lamai. Cand paella este gata se baga in cuptor ul preincalzit timp de 10-15 minute.
Ceea ce eu nu am facut. Mi-am dat seama ca vasul in care am pregatit eu paella are manerul din lemn si am renuntat. Astfel ca paella mea a ramas putin cam apoasa. Data urmatoare cu siguranta voi tine cont sa folosesc un vas care se poate baga in cuptor.
After 10 minutes we will add the shrimps which are boiled for 5-6 minutes. Then add zest from one lemon. When the paella is cooked  put it in the preheated oven for 10-15 minutes.
What I did not do. I realized that I prepared paella in a dish with wooden handle. So my paella remained a little bit watery. Next time I will definitely keep in mind to use a dish that can be put in the oven.


Voi mai prepara paella insa cred ca voi opta pentru reteta cu chorizo. Am auzit ca este minunata. Daca stiti o reteta buna cu chorizo puteti sa mi-o dati si mie ;)
Pofta buna!
I will prepare paella but I think I'll go with the recipe with chorizo​​. I heard it's wonderful. If you know a good recipe with chorizo ​​you can give  it to me ;)
Bon appétit! 

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Sangria

>> duminică, 12 august 2012

Am promis ca voi pune cateva retete cu fructe. Ca sa ne facem curaj sa ne apucam serios de treaba am ales pentru azi o reteta de sangria. Aceasta se poate face cu multe tipuri de fructe insa cea pe care am facut-o noi saptamana trecuta este parfumata si fara multe grade alcoolice.
I promised that I'll write some recipes with fruits. To do my job seriously I must have courage so today I chose a recipe for sangria. This recipe can be made with many types of fruits, but the one that we did last week was perfumed and with not so many alcoholic degrees.


Ingrediente
- 1 mar
- 2-3 piersici
- boabe de struguri
-1 lamaie
- 3 portocale
- 750 ml vin rosu sec
- 250 ml apa minerala carbogazoasa
- 1 lingura sirop de trestie de zahar
- 50 ml vermut rosu

Ingredients
- 1 apple
- 2-3 peaches
- grapes
- 1 lemon
- 3 oranges
- 750 ml dry red wine
- 250 ml sparkling mineral water
- 1 tablespoon sugar cane syrup
- 50 ml red vermouth





Piersicile, marul, doua dintre portocale si o jumatate de lamaie se taie in bucati mari si se pun intr-un bol de sticla. O portocala si jumatatea cealalta de lamaie se storc si se adauga in bol. Boabele de struguri se pun si ele in bol insa fara a le taia.
Peaches, apples, oranges and half a lemon were cut into large pieces and placed in a glass bowl. An orange and the other half of lemon were squeezed and added in the bowl. Grapes were in the bowl without being cut.

Apoi se adauga vinul si siropul de trestie de zahar, se amesteca si se acopera cu un capac si se baga in frigider pentru cel putin patru ore.
Inainte de a servi sangria adaugati vermut si apa minerala. Puneti in pahar fructe macerate din sangria si decorati-l cu bucati de fructe proaspete. Se serveste foarte rece si preferabil cu gheata.
Then add wine and sugar cane syrup, stir and cover with a lid and put in refrigerator for at least four hours.
Before serving sangria add the vermouth and sparkling water. Put in the glass of sangria macerated fruits and decorate it with pieces of fresh fruits.It's served very cold and preferably with ice.

Cheers! :)

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