Budinca aromata cu ciuperci shimeji/Flavored pudding with shimeji mushrooms

>> sâmbătă, 19 decembrie 2015

Uneori se intampla sa primesc de la familie, prieteni sau colaboratori tot felul de ingrediente interesante si foarte gustoase. Inspiratia vine repede si ma grabesc sa va povestesc si voua despre ce am mai pus la cale in bucatarie.
Nu stiu daca am povestit vreodata pe-aici despre cum ma inspir pentru retetele pe care le postez. Daca e vorba de retete clasice incerc mereu sa le folosesc pe cele din familie si de la prieteni dragi. Folosesc si carti, uneori ma uit cu drag la bucatarii mei preferatii de la televizor, emisiunile culinare fiind singurele pe care le urmaresc. De fiecare data insa am incercat sa adaptez retetele pe gustul meu si al celor pentru care gatesc.
Reteta de budinca aromata cu ciuperci shimeji este inspirata din emisiunile bucatarilor englezi. Mirosul si gustul ciupercilor shimeji imi aduce aminte de o padure in timpul lunilor de toamna, cand umezeala si frunzele uscate creeaza o atmosfera unica. Desi nu am vizitat niciodata Anglia, asa imi inchipui eu padurile lor si atmosfera de la tara.
Sometimes it happens to get all sorts of wonderful and interesting ingredients from my family, friends and collaborators. Inspiration comes fast and in a big hurry I come here to tell what I cooked in my kitchen.
I don't know if I told you before here somewhere from where I get my inspiration for the recipes posted on my blog. If there are classic recipes I try to use the ones cooked by my family and dear friends. I use books, sometimes I watch with so much joy my favorites chefs  at TV, culinary programs being the only TV shows that I'm usually try to see. But every time I tried to adapt the recipes to my tastes and also to the ones' for whom I'm cooking. 
Flavored pudding's with shimeji mushrooms recipe is inspired by English chefs' TV shows. Shimeji mushrooms' taste and smell make me think about a forest in autumn months, when the moisture and dead leaves create an unique atmosphere. Although I never saw England, that's how I'm imagining its woods and countryside atmosphere. 

 Reteta este foarte simpla, rustica si rapid de facut.
Aveti nevoie de urmatoarele ingrediente:
- 100 g ciuperci shimeji albe
- 100 g ciuperci shimeji brune
- 2 linguri de ulei
- 3-4 felii de spek (sau bacon)
- 1 ardei rosu
- 2 cepe
- 2 oua
- 3 linguri de smantana- busuioc
- maghiran
- sare
- cateva felii de paine graham
- 200-250 ml lapte
The recipe is very simple, rustic and quick.
You'll need the following ingredients:
-100 g white shimeji mushrooms 
-100 g brown shimeji mushrooms 
- 2 tablespoons of sunflower oil
-3-4 slices of spek or bacon
- 1 red bell pepper
- 2 onions
- 2 eggs
- 3 tablespoons of heavy cream
- basil
- marjoram
- salt
- few loafs of graham bread
-200-250 ml of milk 
Ele sunt faimoasele ciupercute. Ceea ce ati vazut in prima imagine sunt altfel de ciuperci-king oyster si champignon, folosite numai pentru fotografii.
These are the famous mushrooms. What you saw in the first picture are other mushrooms-king oyster and champignon, used only for photos here.
Am calit in putin ulei ceapa impreuna cu ardeiul si feliile de spek taiate marunt.
I tempered in some oil the onions with bell pepper and spek slices cut in small pieces.
Am adaugat apoi ciupercile, condimentele si sarea si am acoperit cu un capac. Nu am adaugat apa deoarece ciupercile au lasat suficienta. Dupa 15-20 de minute toate ingredientele erau moi iar cantitatea de sos format era destul de mica. Am stins focul si am lasat amestecul sa se raceasca cam 10 minute.
I added the mushrooms, spices and salt and I covered with a lid. I didn't put any extra water because the mushrooms left in off in order to boil. After 15-20 minutes all the ingredients were boiled and the quantity of sauce that formed in the pan was just in off. I took the pan aside and left the mix to cool off about 10 minutes. 
Dupa cele 10 minute am adaugat smantana amestecata cu oua.
After 10 minutes I added heavy cream mixed with eggs.
Am inmuiat painea in lapte si am asezat-o intr-o tava de silicon. Am pus compozitia cu ciuperci si am acoperit cu felii de paine inmuiate in lapte. Tava am pus-o in cuptorul preincalzit la 150 de grade Celsius. Budinca este gata dupa 30-40 de minute, in functie de cat de crocanta vreti sa fie painea.
I dipped the bread in milk and put it in a silicon tray. I added the mushroom mix and I covered with slices of bread dipped in milk. I put the tray in the preheated oven at 150 Celsius degrees. The pudding is ready in 30-40, depending on how crunchy you prefer the bread.

Budinca se serveste calda sau rece, cu legume proaspete sau langa aperitive.
PS: Nu stiu exact unde gasiti ciupercutele astea. Eu le-am primit de la prietenii mei (multumesc, Laurentiu!)
The pudding can be served warm or cold, with fresh vegetables or near some appetizers.
 PS: I don't know exactly where you can find these mushrooms. I've got them from my friends ( thanks, Laurentiu!)
Bon appetit!

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Rulada cu crema fina de ciocolata neagra si cafea/Cake roll with dark chocolate and coffee

>> sâmbătă, 5 decembrie 2015

Fac ce fac si tot la ingredientul meu preferat revin! Nu mai e o surpriza pentru nimeni ca sunt indragostita iremediabil de cafeaua buna, de povestile care se tes in jurul ei si de faptul ca a devenit un pretext ca sa fim alaturi de cei pe care-i iubim si pretuim.
Tot la o cafea am intalnit o persoana deosebita, care imi impartaseste pasiunea si chiar mai mult, ii stie toate secretele. Promit ca am sa-l conving sa ne spuna secretul celui mai bun cappuccino facut acasa dar si cum sa alegem cele mai potrivite tipuri de cafea, in functie de ceea ce preferam si alte lucruri inedite. Intre timp a ales ingredientele pentru unul dintre cele mai fine deserturi facute de mine pana acum-rulada cu crema fina de ciocolata neagra si cafea.
I do what I do and I keep coming back to my favorite ingredient! It's no surprise for nobody that I'm irremediably in love with good coffee, with stories told near it and the fact that it became a pretext to be with the ones that we love and cherish. 
Also near a coffee I met a special person, who shares the same passion and even more, he knows all its secrets. I promise to convince him to tell us the secret of the best homemade cappuccino and how to choose the most suitable types of coffee, depending on what we prefer and other interesting things. Meanwhile he chose the ingredients for one of the finest desserts I ever made-cake roll with dark chocolate and coffee.

Ingrediente blat:
- 4 oua
- 3 linguri faina
- 2 linguri cacao
- 4 linguri zahar
- extract vanilie
- 5g praf de copt

Ingrediente crema:
- 200 ml cafea espresso (sau 250 ml daca doriti crema mai moale)
- 80 g ciocolata neagra
- 50 g unt
- 2 linguri zahar (optional)

Ingredients for sponge cake:
- 4 eggs
- 3 tablespoons of flour
-2 tablespoons of cocoa
- 4 tablespoons of sugar
- vanilla extract
- 5 g baking powder

Ingredients for cream:
- 200 ml of coffee - espresso (or 250 ml if you want a more liquid cream)
- 80 g dark chocolate
- 50g butter
- 2 tablespoons of sugar (optional)

Am separat albusurile si am mixat bine pana am obtinut o spuma. Apoi am adaugat zaharul si am continuat sa mixez pana cand spuma a devenit tare. A venit randul galbenusurilor si al vaniliei sa le incorporez. In final am adaugat faina, cacao si praf de copt si am mixat pana la omogenizare.
I separated the egg whites and I mixed well until I obtained a foam. After that I added the sugar and I continued to mix until the foam thickened. Then I incorporated the egg yolks and vanilla. In the end I put the flour, cocoa and baking powder and I mixed until the composition became homogeneous. 
Intr-o tava am pus hartie de copt si am turnat compozitia. Am copt blatul la 150 de grade Celsius timp de 9-10 minute. Inainte de a scoate blatul din cuptor am incercat sa vad daca e copt cu o scobitoare.
In a baking tray I put some baking paper and I poured the composition. I baked the sponge cake at 150 Celsius degrees for 9-10 minutes. Before taking out the sponge cake I verified if it's baked with a toothpick.
Apoi am rulat blatul cu ajutorul hartiei de copt si l-am lasat sa se raceasca. Inainte de a fi folosit acesta se va desprinde usor de pe hartie. Apoi se va pune crema. Rularea se face usor deoarece blatul are deja forma si elasticitatea necesara.
After that I rolled the sponge cake with the baking paper and I left it to cool off. Before using it, take the paper easily and after that put the cream. The rolling is made easily because the sponge cake has the shape and the elasticity already. 
Pentru crema noi am ales cafea cu aroma deosebita si o ciocolata de foarte buna calitate.
Am preparat expresso dupa care am pus lichidul intr-un vas in care am adaugat si bucatele rupte de ciocolata. Am amestecat energic pana la omogenizare. La final am pus untul si am amestecat bine pentru a-l incorpora. Am preferat varianta cu o crema mai lichida si fara cele doua linguri de zahar optionale, considerand ca este suficient in ciocolata.
Am pus crema calduta peste blat si l-am rulat. Rulada am invelit-o in folie si am lasat-o pana a doua zi in frigider. Se serveste ca atare, pudrata cu zahar sau cu frisca.
For cream we chose coffee with a special flavor and a chocolate with a very good quality. 
I prepared espresso and after I put the liquid in a pot in which I added the small pieces of chocolate. I mixed very well until I got a homogeneous composition. In the end I put the butter and stirred well to incorporate it. I preferred the variant with the liquid cream and without the two optional tablespoons of sugar, because I considered that the chocolate has in off sugar. 
I put the cream warm on the sponge cake and I rolled it. The cake roll was put in aluminum and left until the next day in the fridge. It can be served as it is, dusted with powdered sugar or even with cream.
Pofta buna!
Bon apettit!

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Supa crema de legume si porumb cu trufa neagra/Vegetables and corn soup with black truffle

>> miercuri, 2 decembrie 2015

Se intampla cateodata sa primesc anumite ingrediente pe care nu stiu sa le folosesc. Habar n-am sa le combin, de multe ori nici nu le-am vazut in magazine sau nici nu le-am gustat vreodata. Asta s-a intamplat si cu trufele negre pe care le-am primit de la cineva tare dragut, ca parte a unui cadou deosebit. Asa ca m-am pus e treaba si am studiat cateva retete. Am ales cateva care mi s-au parut deosebite, simple si gustoase.
Una din ele este supa crema de legume cu porumb. Eu am adaugat feliile de trufa. Am avut o idee buna, aroma fiind deosebita.
Sometimes it happens to receive different ingredients that I don't know how to use. I have no idea how to combine them, in most of the times I didn't even saw them in the store or tasted them. This happened with the black truffles also. I received them from a sweet person, as a part of a wonderful present. So I made some research and I studied few recipes. I chose some of them which seemed exquisite, simple and tasty. One of them is the vegetables and corn cream soup. I added the slices of black truffle and it was a great idea because the flavor is wonderful. 

Ingredientele alese pentru supa au reflectat regula generala de a le folosi pe cele care pun in valoare trufa, fara a fi foarte aromate.
The ingredients that were chosen for this soup reflected the general rule of using the ones that put the truffle in the light, without being very flavorful.  
Ingrediente:
- 1 ceapa
- 3-4 morcovi
- 2-3 cartofi
- 1 ardei rosu
- 200 g porumb dulce
-sare
-piper
-ulei de masline
-felii de trufa neagra
Ingredients:
- 1 onion
- 3-4 carrots
- 2-3 potatoes
-1 bell pepper
- 200g sweet corn
- salt
- pepper
- olive oil
-slices of black truffle
Am fiert legumele cu putina sare iar spre final am adaugat porumbul dulce, din conserva. Am folosit din cel de la Sun Foods
Am pasat legumele cu mixerul vertical pana am obtinut o supa crema destul de consistenta. Apoi am adaugat putin piper, cateva picaturi de ulei de masline si cateva felii de trufa si am servit supa alaturi de crutoane de paine. Eu am preferat varianta vegetariana/de post. Se poate servi si cu smantana sau putin iaurt fara a afecta gustul trufei.
I boiled the vegetables with some salt and in the end I added sweet corn, from can. I used sweet corn from Sun Foods
I mixed the vegetables with the vertical mixer until I obtained a thick soup. After that I added some pepper, few drops of olive oil and some slices of black truffle and we served the soup with bread croutons. I preferred the vegetarian/ fastening recipe. It can be served also with sour cream or yogurt without affecting the truffle flavor. 
 Daca nu aveti trufa puteti folosi ulei cu aroma de trufa pe care il gasiti mai usor. Pofta buna!
If you don't have truffle you can use oil with truffle flavor which can be found easily. Bon appetit!

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Cannelés cu scortisoara/Cannelés with cinnamon

>> miercuri, 18 noiembrie 2015

Cannelés de Bordeaux se afla printre preferatele mele si ale unei bune prietene, motiv pentru care le-am refacut cu drag. De data aceasta cu scortisoara. Mi s-a parut o alegere buna pentru aceasta perioada. Si intr-adevar, caramelul care se formeaza dupa coacere si scortisoara se combina minunat. Mmm, trebuie neaparat incercate! Nu or fi ele aspectuoase dar am reusit sa conving destui sa treaca peste acest amanunt.
Cannelés de Bordeaux are among my favorites and also of one of my good friends, and that's why I baked them with so much joy. This time with cinnamon. I thought it's a good choice for this time of year. And surely the caramel which is formed after the baking and the cinnamon are wonderful combined in this dessert. Mmm, they have to be tried!They might not be beautiful but I managed to convince a lot of people to pass over this detail.

Ingrediente:

- 700 ml lapte
- baton de vanilie
- 50 g unt moale
- 200 g zahar
- 70 g faina
- 30 g scortisoara
- 1 galbenus de ou
- 3 oua mari
- unt pentru forme

Ingredients:

- 700 ml milk
- vanilla stick 

- 50 g melted butter
- 200 g sugar
- 70 g flour

- 30 g cinnamon
- 1 egg yolk
- 3 big eggs
- butter for molds

 Intr-un bol se amesteca faina,scortisoara si ouale. Separat intr-o cratita se pun laptele, vanilia, untul si zaharul. Compozitia se amesteca si se pune la incalzit fara a se lasa la fiert. Ea trebuie sa fie calduta. Atentie - se amesteca in continuu.
Atunci cand compozitia s-a racit suficient (nu de tot) se adauga amestecul de oua cu faina si scortisoara si se amesteca bine. Odata omogenizata si racita, aceasta compozitie obtinuta va semana ca si consistenta cu acea compozitie de clatite.
Se acopera vasul si se baga in frigider. Se lasa cel putin 12 ore. Eu de obicei o las de pe o zi pe alta.
Apoi am pus cu ajutorul unui polonic in forme.
Cuptorul trebuie preincalzit la 200C-230C. Formele de silicon se pun in cuptor si se lasa cam 50-55 minute.
Cannelés  vor forma o crusta de caramel crocanta.
In a bowl we mix the eggs, cinnamon and flour.
Separately in a pot we will  put milk, vanilla, butter and sugar. The composition is mixed and put on the stove to warm without leaving it until it boils. It has to be warm. Pay attention - we have to mix continuously. 
When the composition is cold in off (not completely cold) we will add the mix of flour,cinnamon with eggs and we mix well. When the composition is homogeneous and completely cold, will look like the one made for pancakes. We will cover the pan and we'll put it in the fridge.
We'll leave it there for at least 12 hours. I usually leave it there until the next day.  After that I put the composition in the silicon molds with a ladle. The oven has to be preheated at 200C- 230C. Silicon molds will be put in the oven and left for 50-55 minutes. Cannelés will form a wonderful caramel crust.
Reteta originala o gasiti aici
You can find the original recipe here.

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Cocktail cu fructe de padure si Campari/Cocktail with forest fruits and Campari

>> luni, 9 noiembrie 2015

Ne apropiem de jumatatea lunii noiembrie. In curand zilele insorite de toamna se vor termina incet, incet. Vor aparea luminitele, brazii si globurile. Ce bine!
Recunosc faptul ca perioada Craciunului imi place in mod deosebit, ajunul Anului Nou inseamna mult pentru mine de ceva timp-anul acesta astept Sarbatorile cu multa nerabdare. Asa ca am inceput sa ma pregatesc timid. Cu o reteta, cu niste idei, cu multa speranta ca anul viitor va fi si mai bine, si mai frumos.
Prima reteta cu iz de sarbatoare nu a mai putut astepta luna decembrie ca anii trecuti. Cocktailul cu fructe de padure si Campari trebuie neaparat incercat!
We're getting closer to the first half of November. Soon autumn's sunny days will end slowly. Christmas lights, Christmas trees and globes will appear real soon. Yay!
I admit that I love Christmas time, New Year's Eve means a lot to me lately-this year I'm so anxiously waiting the Holidays!So I started to make few preparations. A recipe, few ideas, a lot of hope that next year it will be better, much beautiful.
The first recipe with holiday flavor couldn't wait December like the past years. The forest fruits and Campari cocktail must absolutely be tried!



 Reteta este simpla si poate fi facuta rapid, intr-o seara in care aveti invitati. Am sa dau cantitati pentru un singur pahar.
- 20-25 cl Campari
- 30 cl sampanie sau vin spumant demidulce
- zeama de lamaie
- mix de fructe de padure congelate sau proaspete
Asezati fructele pe fundul paharului si folositi si pentru decorare. Adaugati Campari, zeama de lamaie si in final sampania sau vinul spumant. Nu este nevoie sa amestecati. Toate ingredientele trebuie sa fie reci.
The recipe is very simple and can be made very fast, in a evening when you have guests. I will give you the quantities for one glass.
-20-25 cl Campari
-30 cl champagne or sparkling wine (medium sweet)
-fresh lemon juice 
-forest fruits mix-frosted or fresh
Putthe fruits in the glass, on the bottom, and use some also to decorate. Add Campari, fresh lemon juice and in the end the champagne or sparkling wine. There's no need to stir. All the ingredients must be cold.
 Serviti cocktailul rece, alaturi de prieteni sau cei dragi.
Serve the cocktail cold, with your friends or loved ones.

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Galuste pufoase de gris/ Semolina fluffy dumplings

>> marți, 13 octombrie 2015

Toamna si-a intrat in drepturi in forta. Cu toate ca vreau sa trec peste faptul ca este foarte frig, ploua si nu am mai vazut de ceva timp soarele, totusi se pare ca ma incearca o raceala, asa ca eforturile mele sunt zadarnice. Ce toamna respectabila ar mai fi daca nu ar exista raceli? Asa ca mi-am zis ca o supa fierbinte cu galuste de gris ar rezolva problema.
Nu am sa insist asupra supei. Toata lumea stie sa fiarba putina carne, cateva radacinoase si o ceapa. Dar galustele de gris sunt o adevarata loterie. Am vazut multe retete de galuste-cu ulei in compozitie, grasime, bicarbonat sau chiar praf de copt! Eu va propun reteta simpla care a dat gres o singura data-din cauza neatentiei mele (a se consemna ca am recunoscut-greseala recunoscuta e pe jumatate iertata!)
Autumn is legit now and it entered quite rough. Although I want to get over the fact that it's very cold, it rains an I didn't see the sun for a while now, it seems that I will catch a cold, so my efforts are useless. What a fall would we have if we don't have any colds? So I said to myself that a hot soup with semolina dumplings will solve the problem. 
I will not insist with the soup. Everybody knows to boil some meat, some root vegetables and an onion. But semolina dumplings are a real lottery. I saw many semolina dumplings recipes-with sunflower oil in composition, with fat, sodium bicarbonate or even baking powder! I'm proposing you the simple recipe that failed only once-because I was careless (write down that I admitted-a mistake admitted is half forgiven!).

 Ingrediente:
- 3 oua
- 15 linguri cu varf de gris (17 daca ouale sunt mari)
- sare
- piper
Ingredients:
- 3 eggs
- 15 full tablespoons of semolina (17 if the eggs are big)
- salt
- pepper
Bateti ouale ca pentru omleta impreuna cu piperul si sarea.
Beat the eggs as you would beat them for omelet, together with salt and pepper.  
Adaugati grisul si amestecati cu grija pentru a nu forma cocoloase. Lasati compozitia sa stea 10 minute inainte de a forma galustele. In acest timp grisul se va umfla putin.
Add semolina and stir carefully not to form any lumps. Let the composition to rest for 10 minutes before forming the dumplings. In this time semolina will get a little bit inflated.
Cand luam vasul cu supa de pe foc vom adauga 300 ml de apa rece pentru a opri fierberea. Apoi bagam lingura care ne va ajuta sa formam galustele in supa fierbinte. Dupa doua minute scoatem lingura si incepem sa formam galustele. Nu puneti mai mult de jumatate de lingura de compozitie pentru ca vom obtine galuste foarte mari. Asteptati pana compozitia se desprinde de lingura. Dupa ce ati terminat de pus toata compozitia vasul se pune din nou la foc. Galustele se fierb timp de 10 minute la foc potrivit.
When we will take the pot aside we will add 300 ml of cold water to stop the boiling. After that we will introduce the tablespoon which will be used to form the dumplings in the hot soup. After two minutes we will take out the tablespoon and we will start to form the dumplings. Don't put more than half of tablespoon of composition once because we'll obtain very big dumplings. Wait until the composition comes off the tablespoon. After you finished to put all the composition, the pot will be put on the stove again. The dumplings will be boiled for 10 minutes at medium fire.
Dupa ce galustele s-au fiert, vasul se acopera cu un capac. Pentru ca acestea sa fie pufoase este necesar sa se imbibe cu supa si astfel se vor duce la fundul vasului. Cand galustele s-au dus la fundul vasului supa poate fi servita. Ca si perioada de asteptare as spune 15-20 minute sau mai mult, in functie de grisul folosit.
After the dumplings were boiled, the pot will be covered with a lid. In order to be fluffy the dumplings have to soak with soup and they will go to pot's bottom. When they are at pot's bottom, the soup can be served. As a period of time for waiting until the dumplings are soaked I would say 15-20 minutes or more, depending on what type of semolina you used.
Pofta buna!
Bon appetit!

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Desert grecesc/Greek dessert

>> luni, 5 octombrie 2015

Imi doream ca toamna sa mai astepte putin. In fiecare an as vrea ca vara sa se prelungeasca la nesfarsit. Poate pana la Craciun, ca e sarbatoarea mea preferata :) Si uite asa incerc sa-mi alin dorul de mare, soare si caldura prin toate mijloacele posibile.
Uneori cu flori, alteori cu fotografii, cu retete de vara sau cu toate odata.
Azi vreau sa-mi amintesc de vacanta, de Grecia. Asa ca am ales o reteta simpla si tare gustoasa.
I wished that autumn waited a little. Every year I wish that summer to be prolonged indefinitely. Maybe until Christmas, because it's my favorite holiday :) And so I try to ease my longing of sea, sun and heat every way that I can. 
Sometimes with flowers, other times with photos, with summer recipes or with all of them together. 
Today I want to remember about my holiday, about Greece. So I chose a simple and delicious recipe.

Ingrediente (pentru doua portii)
- 250g iaurt grecesc
-6 lingurite de miere poliflora sau de pin
-o portocala
-2 smochine mari
-nuci uscate

Ingredients (for two servings)
-250g Greek yogurt
-6 teaspoons of poly floral or pine honey
-an orange
-2 big figs
-dried walnuts
 Am stors portocala si am folosit sucul pentru a da smochinelor o aroma deosebita.
I squeezed the orange and I used the juice to give the figs a wonderful flavor.
Am taiat coditele si partea de jos a smochinelor si le-am pus intr-un vas impreuna cu sucul de portocale. Le-am fiert cateva minute, intorcandu-le pe toate partile.
I cut the upper and the bottom sides of figs and I put them in a pot with the orange juice. I boiled them for few minutes, rolling on all sides. 
Dupa ce smochinele s-au racit, le taiem in forma de floare.
Desertul se pune in cupe incepand cu miere, cateva nuci, iaurtul, smochina, si in final din nou nuci si miere.
After the figs were cooled off, we will cut them like flowers.
The dessert is put in cups starting with honey, walnuts, yogurt, the fig, and in the end walnuts and honey again.
Acest desert este foarte simplu si de efect, aspectuos si cu putine ingrediente. Merita sa-l incercati.
Pofta buna!
This dessert is very simple and surprising, engaging and with few ingredients. It's worth to try it.
Bon appetit!

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Pui rustic in sos de ardei/Rustic chicken in pepper sauce

>> duminică, 27 septembrie 2015

Nu gatesc prea des retete traditionale. Cred ca prefer mai degraba sa adaptez retete obisnuite-eu le mai spun retete "with a twist". Nu as sti unde sa incadrez reteta mea simpla de pui cu ardei. Probabil ca voi ii veti gasi o incadrare. Sau nu. Ceea ce e cu adevarat important este ca e tare gustoasa si potrivita perioadei.
I don't cook often traditional recipes. I think I mostly prefer to adapt common recipes-I usually call them recipes "with a twist". I wouldn't know where to fit my simple recipe of chicken with pepper sauce. Maybe you will find a category for this recipe. Or not. What is really important is that it's very tasty and suitable for this time of year. 

  Ingredientele de care aveti nevoie:
-2 pulpe de pui (preferabil nu din comert)
-1 gogosar mare
-1 ardei gras
-2 ardei kapia
-1 ceapa
-2 rosii
-3 catei de usturoi
-2 linguri de ulei
-sare
-cimbru
The ingredients that you'll need:
-2 chicken legs (it would be good to buy them from the farm)
-1 big fibber pepper
-1 bell pepper
-2 kapia peppers
-1 onion
-2 tomatoes
-3 garlic cloves
-2 tablespoons of sunflower oil
-salt
-thyme
Dupa ce ati curatat,ati spalat legumele si le-ati taiat, le puneti impreuna cu pulpele de pui intr-un vas. Adaugati uleiul si sarea si caliti-le impreuna timp de cateva minute dupa care adaugati apa sau supa de pui cat sa acoperiti carnea si lasati sa fiarba.Usturoiul l-am pus cu 10 minute inainte de a lua vasul de pe foc.
After you peeled, washed, and cut the vegetables, put them together with the chicken legs in a pot. Add the sunflower oil and salt and temper them together for few minutes and after that add some water or chicken soup, just to cover the meat, and let them boil. I put the garlic 10 minutes before I took the pot aside.
 Cand carnea era fiarta am adaugat o crenguta de cimbru iar dupa cinci minute am stins focul.
When the meat was boiled I put a twig of thyme and after five minutes I turned off the fire.
 Daca va place ardeiul copt, va sugerez sa incercati reteta cu toate cele trei tipuri de ardei copti.
Pofta buna! :)
If you like baked peppers, I suggest to try this recipe with all the three types of peppers baked before.
Bon appetit! :)

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