Baclava cu fistic/Baklava with pistachios

>> duminică, 1 decembrie 2013

A inceput si ultima luna a acestui an. Nu stiu pentru voi cum a fost dar eu pot sa spun ca abia astept sa se termine. A fost un an greu si plin de dezamagiri dar sper ca noul an sa-mi aduca mult mai multa speranta si putere de munca. Nu e momentul sa fac bilanturi dar fiindca a inceput luna cadourilor si a celor mai iubite sarbatori am simtit nevoia de a incepe sa numar cate zile mai sunt pana la venirea noului an.
Lasand gandurile la o parte, am sa incerc sa ma concentrez pe retetele pe care le mai am pregatite pentru voi si sa pregatesc altele interesante pentru Sarbatori.
Acum cateva zile am fost in Bucuresti cu treburi si am trecut prin Obor. Am cumparat de acolo fistic pentru a pregati un desert absolut minunat - baclava cu fistic.
The last month of the year arrived. I don't know how it was for you but I can say that I can't wait to be over. It was a tough year, full of disappointments but I hope the new year will bring me much more hope and strength to work. It's not the time to count the results but since it's the beginning presents' month and of the most loved holidays, I felt the need to begin to count how many days are left until the coming of the new year.
Leaving the thoughts aside, I'll try to focus on recipes that I have prepared for you and other interesting ones to prepare for the Holidays.
A few days ago I was in Bucharest with business and went also to Obor. I bought from there pistachios to prepare an absolutely wonderful dessert - baklava with pistachio.

Ingrediente:
- 1 pachet de foi de placinta (500 g)
- 200 - 250 g fistic macinat (nesarat)
- 3 linguri de zahar
- coaja de portocala uscata si macinata
- 150 g unt

Ingrediente sirop:
- 300 ml apa
- 150 g zahar
- 2 linguri de miere
- zeama de la o lamaie

 Ingredients:
- 1 package phyllo sheets (500 g)
- 200 - 250 g ground pistachios (unsalted)

- 3 tablespoons of sugar
- dried and ground orange peel
- 150 g butter

Syrup ingredients:
- 300 ml of water
- 150 g sugar
- 2 tablespoons honey
- juice from one lemon

Am amestecat fisticul impreuna cu zaharul si coaja de portocala.
I mixed the pistachios with sugar and orange peel.
Apoi am uns tava cu unt si am asezat prima foaie.
Then I greased the pan with butter and I placed the first sheet.
Am uns fiecare foaie cu unt topit.
I greased each sheet with melted butter.
Dupa asezarea fiecarui grup de trei foi se presara putin fistic dupa care se continua punerea foilor.
After placing each group of three sheets, sprinkle some ground pistachios then continue putting sheets.
Dupa asezarea a jumatate din numarul de foi se pune umplutura de fistic. Nu uitati sa pastrati pentru a presara intre foi dar si pentru decor.
After placing half the number of sheets put the pistachio filling. Don't forget to keep some to sprinkle between sheets but also for decoration.
Dupa ce am terminat de asezat foile am folosit un cutit foarte ascutit pentru a taia romburi. Am pus tava in cuptorul preincalzit la 180 de grade Celsius, pe programul cu ventilatie. Dureaza cam 25 de minute pana cand baclavaua devine aurie la suprafata.
After I finished the placing of sheets,  I used a very sharp knife to cut diamonds. I put the pan in the preheated oven at 180 degrees Celsius, with the ventilation program. It takes about 25 minutes until baklava becomes golden on the surface.
Am preparat siropul in timp ce baclavaua era in cuptor. Am pus apa impreuna cu zaharul intr-o craticioara si am amestecat in continuu. Cand siropul a devenit vascos, am luat craticioara de pe foc si am adaugat mierea si zeama de lamaie. Am amestecat pana la omogenizare.
I prepared the syrup while the baklava was in the oven. I put the water with the sugar in a saucepan and I stirred continuously. When the syrup has become viscous I took the saucepan aside and I added the honey and lemon juice. I mixed until the syrup became homogenous. 
Dupa ce am scos baclavaua din cuptor am pus imediat siropul cu ajutorul unui polonic.
Am lasat-o sa se raceasca si am servit-o apoi frumos decorata cu fistic. Ideal este sa o lasati sa se odihneasca peste noapte. Daca pofta e mare puteti sa serviti cateva bucatele si mai devreme ;)
After I took the baklava out of the oven I immediately put the syrup with a ladle.
I left it to cool off and then I served it beautifully decorated with pistachios. Ideally is to leave it to rest overnight. If you're craving you can serve some pieces earlier ;)
Bon appétit!

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Cornuri cu vin rose si ciocolata de casa/Buns with rose wine and homemade chocolate

>> sâmbătă, 23 noiembrie 2013

V-am spus acum ceva vreme ca mare parte din deserturile pe care le voi face vor fi cu ciocolata. De data aceasta am optat pentru cornuri cu ciocolata. Si nu orice fel de cornuri ci unele care satisfac cei mai pretentiosi consumatori sau cum spun americanii, with a twist.
Aluatul pe care l-am folosit este unul foarte pufos, parfumat si usor de facut. Crema de ciocolata am facut-o eu insa fara a folosi ciocolata de menaj sau orice alt tip de ciocolata din comert. Cat timp voi avea cacao de buna calitate am sa incerc sa o folosesc inteligent si sa obtin combinatii inedite.
Dar sa va povestesc putin cum sa va faceti si voi acasa niste cornuri care la noi se vor repeta.
I told you some time ago that most of the desserts that I will make will be with chocolate. This time I opted for chocolate buns. And not just any buns but some buns that satisfy the most demanding consumers or as the Americans say, with a twist.
The dough that I used is very fluffy, fragrant and easy to do. Chocolate cream was made by me without using baking chocolate or any other chocolate bought from supermarket. As long as I have good quality cocoa I try to use it to get smart and unusual combinations.
But let me tell you a little about how to make homemade ​​buns that here will be repeated for sure.


Ingrediente aluat:
- 1 kg faina (800-850 g pentru aluat iar restul pentru pudrat masa de lucru)
- 4 linguri de zahar
- 50 g drojdie proaspata
-150 ml lapte cald
-150 ml vin rose demidulce
-3 galbenusuri
-50 g unt
-vanilie

Ingrediente crema de ciocolata:
-4 linguri de zahar
-50 g unt
-4 linguri cacao de buna calitate
-100 ml lapte
-cardamom
-cuisoare
-scortisoara

Ingredients for dough:
- 1 kg flour (800-850 g for dough and the rest to powder the bench)
- 4 tablespoons sugar
- 50 g fresh yeast
-150 ml warm milk
-150 ml sweet rose wine
-3 yolks
-50 g butter
-vanilla

Chocolate cream ingredients:
-4 tablespoons sugar
-50 g butter
-4 tablespoons of good quality cocoa
-100 ml of milk
-cardamom
-cloves
-cinnamon

 Am preparat prima data crema de ciocolata. E esential ca aceasta sa se poata pune in aluat fara sa curga, sa se poata lucra usor cu ea. In concluzie trebuie sa fie rece si densa.
Am maruntit condimentele intr-un mojar si mi-am pregatit toate ingredientele deoarece crema se prepara rapid si nu aveam timp sa caut dupa ele.
I prepared first  the chocolate cream. It is essential that the chocolate cream to be put in dough without having problems of flowing, so you can easily work with it. The conclusion is that it has to be cold and dense.
I chopped spices in a mortar and I prepared all the ingredients for the cream because is prepared quickly and I wouldn't have had time to look after them.

Cred ca v-am mai povestit de reteta mea de baza pentru crema de ciocolata dar o voi mai face. Am pus zaharul intr-o craticioara si l-am topit si caramelizat putin, la foc mic.
I think I've mentioned before my basic recipe for chocolate cream but I will do it again. I put the sugar in a saucepan and I melted and caramelized it.
Apoi am pus untul si am amestecat bine pentru a-l topi si incorpora in zaharul topit.
Then I put butter and I mixed well to melt and to incorporate it into the melted sugar.
Apoi am pus condimentele si laptele si am lasat sa fiarba cam 5-6 minute.

Then I put the spices and milk and left it simmer for about 5-6 minutes.
 In final am adaugat si cele patru linguri de cacao. Am amestecat bine cu un tel si am lasat crema sa fiarba pana cand am obtinut consistenta care se vede in fotografie. Dupa ce ati luat craticioara de pe foc acoperiti-o si lasati crema sa se raceasca.
Finally I added four tablespoons of cocoa. I mixed well with a whisk and left the cream to boil until I got the consistency that you see in the picture. After I have taken the saucepan from the stove I covered it with a lid land left the cream to cool off.
Vinul pe care l-am folosit a fost lasat cateva minute la incalzit intr-un pahar, pe masa.Si da, ati ghicit - am folosit vin "capsunica" de la bunicii mei.
The wine I used was left a few minutes to warm in a glass on the table. And yes, you already guessed - I used "strawberry"wine from my grandparents.
 Am maruntit drojdia, am adaugat laptele caldut in care am dizolvat zaharul si vinul din pahar dupa care am cernut cam 300 g de faina deasupra. Am acoperit vasul cu un prosop si am asteptat ca drojdia sa-si faca treaba.
I crumbled the yeast, I added warm milk in which I dissolved sugar and the wine in the glass and after I sieved about 300 g of flour on top. I covered the bowl with a towel and waited for the yeast to do its thing.
Cand faina "a crapat" amestecam cu mana si obtinem o compozitie moale. Apoi adaugam restul de faina pana la obtinerea unui aluat lipicios. Incorporam cate putin galbenus (gradual) si framantam incet. Apoi facem acelasi lucru si cu untul moale. Framantatul nu va dura mai mult de 10 minute si nu implica efort prea mare. Acoperim apoi vasul in care avem coca si asteptam ca aceasta sa isi dubleze volumul.
When flour "cracked", mix by hand and get a soft composition. Then add the remaining flour until you'll get a sticky dough. Incorporate some yolk (gradually) and knead gently. Then do the same with soft butter. Kneading will take no more than 10 minutes and does not involve too much effort. Then cover the vessel with a towel and wait to double its volume.
Cand coca a crescut frumos, presarati faina pe masa si intindeti aluatul.
When dough has risen nicely, sprinkle flour on the table and stretch the dough.
Am taiat sub forma de triunghi si am pus cate un pic de crema pe fiecare bucata de aluat. Voi puteti taia sub orice forma, ba chiar sa le faceti sub forma de rulouri.
Am preincalzit cuptorul la 170 de grade Celsius. Cornurile se coc timp de 15-16 minute, cu ventilatie.
I cut out as triangles and put a bit of chocolate cream on each piece of dough. You can cut in any form, or even to make them rolls.
I preheated the oven at 170 degrees Celsius. The buns are baked for 15 to 16 minutes, with ventilation.
Serviti-le langa un vin fiert, aromat si dulce sau langa o cafea aburinda! Delicioase!
Serve them near a boiled wine, aromatic and sweet or near a hot coffee! Delicious!

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Aperitiv cu masline si ansoa/Appetizer with olives and anchovy

>> luni, 18 noiembrie 2013

Nu stiu voi cum sunteti, dar eu, atunci cand sunt mai prinsa cu treburi si mai grabita, parca am "norocul" sa primesc cele mai neasteptate vizite.
Saptamana trecuta am avut o astfel de zi in care as fi dat orice sa ma arunc in pat de cum ajung acasa. Dar nu a fost sa fie. Am fost anuntata ca voi fi vizitata de o cunostinta care nu vine prea des la noi. Asa ca m-am apucat sa incropesc niste gustari. Una dintre retetele pe care le-am folosit a fost minunata si cred ca va poate fi de ajutor si voua atunci cand vreti sa pregatiti un aperitiv rapid. Turnuletele de castraveti cu pasta de ansoa si masline vor fi cu siguranta si pe placul celor mai pretentiosi.
I do not know how you are, but I, when I'm stuck with things and in great hurry, I have the "luck" to get the most unexpected visits.
Last week I had a day like that in which I would have give anything to throw myself in bed as soon as I got home. But it was not meant to be. I was told that I would be visited by an acquaintance who doesn't come often to our place. So I started to put together some snacks. One of the recipes that I used was wonderful and I think it can be helpful to you when you want to prepare a quick snack. Cucumber towers with anchovy and olives paste and will surely please the most demanding guests.

Ingrediente:
-50 g ansoa
-150 g masline fara samburi
-20 ml ulei de masline
-1 catel de usturoi
-piper
-oregano proaspat
-1 castravete mare

Ingredients:

-50 g anchovies
-150g pitted olives
-20 ml olive oil
-1 garlic clove
-pepper
-fresh oregano
-1 large cucumber

Desfaceti borcanasul de ansoa cu grija si scurgeti uleiul. Gustati o bucatica de peste pentru a vedea daca este sarat. In cazul in care acesta este foarte sarat, lasati-l in putin lapte cald timp de cel putin 1 ora. Apoi clatiti-l cu putina apa si puneti-l intr-un vas cu peretii inalti, pentru mixer.
Open the small pot with anchovies and drain the oil. Taste a piece of fish to see if it is salty. If it is very salty, put it in some warm milk for at least 1 hour. Then rinse it with water and place it in a bowl with high walls, for the mixer.
Puneti maslinele si usturoiul in bol, peste ansoa si folositi un blender pentru a transforma ingredientele in pasta (nu uitati sa gustati maslinele-este posibil sa aiba nevoie sa fie desarate) . La final adaugati uleiul de masline si condimentele si amestecati bine.
Put the olives and garlic in the bowl, over anchovies and use a blender to transform the ingredients in a paste  (do not forget to taste the olives, it is possible to need to unsalt them). Finally add the olive oil and spices and mix well.
Spalati castravetele si taiati-l in mai multe bucati egale. Apoi scoateti putin din miez.
Wash the cucumber and cut it into several equal chunks. Then remove a piece of the core.
Puneti apoi in fiecare bucata de castravete pasta de ansoa si masline, decorati-le frumos si asezati-le pe un platou, alaturi de alte gustari.
Then put in each piece of cucumber some olives and anchovies paste, decorate them nice and place them on a platter, along with other appetizers.

Daca totusi nu mai aveti energie sa pregatiti ceva, puteti sa comandati ceva de la restaurantul cel mai apropiat. Daca nu stiti care dintre ele livreaza in zona, puteti apela cu incredere la site-ul http://www.foodpanda.ro/.Acesta va ajuta sa gasiti in cel mai scurt timp restaurantul preferat, cu specificul dorit si sa plasati comanda. Cei de la foodpanda.ro au chiar si o aplicatie pentru telefonul mobil pe care o puteti descarca de pe site. Astfel totul va fi mai usor - puteti face pregatirile de la serviciu sau chiar in drumul de intoarcere spre casa. Dupa plasarea comenzii veti primi un SMS cu informatii despre livrare si costuri. Ce poate fi mai simplu?
If you do not have energy to prepare something, you can order anything from the nearest restaurant. If you do not know which one delivers in the area, you can use with confidence http://www.foodpanda.ro/. This site will help you find in the shortest time a restaurant with desired specificity and also to place the order. Those from http://www.foodpanda.ro/ even have a mobile app that you can download from the site. Thus it will be easier - you can make preparations at work or even in the way back home. After placing your order you will receive an SMS with information about delivery and cost. What could be simpler?
Langa gustarile si mancarurile pe care le comandati sau le pregatiti pentru invitati sau chiar pentru voi, ar merge foarte bine si un desert si ceva de baut. Pe foodpanda.ro le puteti comanda si pe acestea. Tot acolo veti gasi si raspunsurile la intrebarile pe care sunt convinsa ca le aveti despre toate serviciile oferite.
Near the appetizers and foods that you ordered or prepared for guests,  it would go very well a dessert and a drink. On foodpanda.ro and you can order them. Also there you will find answers to your questions that I'm convinced that you have about all the offered services.

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Tort cu nuca, bezea si cafea solubila/Cake with walnuts, meringue and soluble coffee

>> duminică, 10 noiembrie 2013

Acum cateva zile pofticiosul casei a dorit o prajitura sau un tort cu nuca si multa crema. Nu stiu daca lui i s-a parut suficienta crema dar in mod clar tortul a fost foarte gustos. Desi fotografiile nu ma multumesc pe deplin, fiind facute seara, am decis sa aleg totusi cateva si sa scriu reteta. E pacat sa nu profitati de nucile pe care le gasiti pe piata sau in curtile voastre. 

A few days ago house's wishful wanted a layered cake or a cake with walnuts and lots of cream. I don't know if he thought that it had enough cream, but the cake was very tasty. Although I wasn't happy enough with my photos, being taken in the evening, I decided to choose a few and write the recipe. It's a shame not to take advantage of walnuts that you find on the market or in your backyards.
Ingrediente blat:
-5 oua
-5 linguri zahar
-6 linguri faina
-10 g praf de copt
-coaja de lamaie
-vanilie
-50 g nuca
-esenta de migdale

Ingrediente crema
-200 unt 
-2 galbenusuri
-6 linguri zahar pudra
-2 linguri miere
-2 linguri ness
-150 g nuca prajita
-vanilie
-esenta migdale

Ingrediente bezea:
-2 albusuri 
-3 linguri de zahar

Ingredients for spongecake:
-5 eggs
-5 tablespoons sugar
-6 tablespoons flour
-10 g baking powder
-lemon-peel
-vanilla
-50 g roasted walnuts
-almond extract

Ingredients for filling cream
-200 butter
-2 yolks
-6 tablespoons powdered sugar
-2 tablespoons honey
-2 tablespoons instant coffee
-150g roasted walnuts
-vanilla
-almond extract

Meringue ingredients:
-2 egg whites
-3 tablespoons sugar
In primul rand m-am apucat sa fac blatul de tort. 
Am cumparat cateva lamai micute si nu prea frumusele dar care nu erau date cu ceara. Le-am spalat cu apa fierbinte si un burete de vase. Apoi am razuit coaja pe razatoarea mica. 
First I started to bake the sponge cake.
I bought some tiny lemons and not very good looking but they weren't waxed. I washed them with hot water and a sponge for dishes. Then I grated the peel.

Am separat albusurile de galbenusuri si le-am mixat. Apoi am adaugat zaharul si am mixat pana am obtinut o spuma ferma, care nu se mai desprindea de pe paletele mixerului. In acel moment am adaugat galbenusurile, praful de copt, vanilia si extractul de migdale. Am mixat din nou pana la obtinerea unui amestec omogen.
I separated the egg whites from yolks and I mixed them. Then I added sugar and I mixed until I got a firm foam that no longer come off the mixer blades. At that point I added the yolks, baking powder, vanilla and almond extract. I mixed again until I obtained a homogeneous mixture.
In final am pus faina si nucile (prajite in tigaie si taiate cu un cutit). Am amestecat bine pana am omogenizat compozitia. Am pregatit forma de copt si am pudrat-o cu faina dupa care am pus compozitia. 
Am preincalzit cuptorul la 180 de grade Celsius si am pus tava. Blatul s-a copt in 15 minute. Voi incercati daca este copt cu un betisor de frigarui.
Finally I put flour and nuts (roasted in pan and cut with a knife). I mixed well until I obtained a homogeneous composition. I prepared the baking tin and I powdered it with flour and then I put the composition.
I preheated the oven to 180 Celsius degrees and put the tray. Sponge cake was baked in 15 minutes.You should try if it's baked with a wooden stick.
Crema se face destul de repede. Intr-un vas am pus untul moale (la temperatura camerei) si am adaugat zaharul pudra si galbenusurile. Am mixat pana am obtinut o spuma. Apoi am adaugat cafeaua solubila, mierea, vanilia si extractul de migdale. Crema are o consistenta fina si este foarte parfumata. Am pus in final si nucile prajite care completeaza de minune gustul acestei creme.
Am lasat crema deoparte si m-am apucat sa fac bezeaua din 2 albusuri si 3 linguri de zahar.
Cream was made quite fast. In a bowl I put the soft butter (room temperature) and added sugar and yolks. I mixed until I got a nice foam. Then I added soluble coffee, honey, vanilla and almond extract. The cream has a smooth consistency and is very fragrant. And finally I put the roasted walnuts that complements perfectly the taste of my filling cream.
I left the cream aside and I started to prepare the meringue of 2 egg whites and 3 tablespoons of sugar.
Am taiat blatul in trei bucati egale pe care le-am insiropat cu un amestec de ciresata (cirese amare) si apa. Totusi va recomand sa optati pentru un alt fel de sirop daca din tort servesc si copii sau pur si simplu culoarea inchisa a acestui amestec va deranjeaza.
Am pus crema intre bucatile de blat dupa care am acoperit tortul cu un strat subtire de bezea pe care am caramelizat-o cu o torta.
I cut the sponge cake into three equal pieces that were sprayed with a mixture of cherry (sour cherry) and water. However I recommend you to look  for a different kind of syrup if children will serve the cake or simply the dark color of this mixture is bothering you.
I put cream between pieces of sponge cake then I covered it with a thin layer of meringue that I caramelized it with a torch.
Tortul nu a mai vazut lumina zilei intreg, asa ca de data asta am fost nevoita sa folosesc fotografiile pe care am apucat sa le fac atunci cand l-am terminat. 
Cake has never seen the daylight as a whole, so this time I had to use the photos I got to do when I finished it.
Suportul de sticla poate parea cunoscut surorilor mele. That's right, girls - e suportul de tort de la nunta parintilor nostri, din 1978!
The glass stand may seem familiar to my sisters. That's right, girls - it's the cake stand from our parents' wedding in 1978!


Bon appétit!

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