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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Jeleu de struguri/Grape jelly

>> sâmbătă, 19 septembrie 2015

Nu stiu altii cum or fi dar eu trebuie sa recunosc faptul ca toamna si iarna nu sunt anotimpurile mele preferate. Cum exceptii mai exista, iata ca si eu am cateva. Toamna o iubesc numai cand vine vorba de fructele si legumele de care avem parte si iarna pentru luminile si sarbatoarea Craciunului.
Anul acesta am pus in practica o idee mai veche pentru care nu a fost niciodata timp, chef - ce sa mai, timing.
Bunicii mei au in curte cateva tipuri de struguri. Preferatii mei sunt cei de culoare roz, denumiti capsunica sau ananas. Nu as putea sa spun exact de unde aceste denumiri sau distanta ca de la cer la pamant dintre capsunica si ananas. Pun totul pe seama folclorului sau gusturilor diferite ale oamenilor.
Una peste alta, a venit vremea sa prepar un jeleu de struguri roz.
I do not know about others but I have to admit that the fall and winter seasons aren’t my favorite. How exceptions exist, behold, I have a few. I love autumn only when it comes to fruits and vegetables that we have in this time of the year and winter when it comes to lights and Christmas holidays.
This year I put into practice an old idea for which it was never the time or mood – in a word, timing.
My grandparents have in their yard several types of grapes. My favorites are the pink ones called strawberries or pineapple type. I could not say exactly where those names come or to explain the distance from heaven to earth between strawberry and pineapple. Folklore I suspect or maybe people’s different tastes.
Altogether, it was the perfect time to prepare a pink grape jelly.


Ingrediente:
-3 kg struguri
-500 g zahar
-150 ml apa
Ingredients:
-3 kg of grapes
-500 g crystal sugar
-150 ml water

Am spalat si am curatat strugurii de codite. Am pus boabele intr-un vas si am adaugat zaharul si apa dupa care l-am pus la foc. Boabele au fiert in aproximativ o ora si jumatate, la foc mic,pana am obtinut o pasta groasa.  
I washed and cleaned the grapes of their stems. I put the grapes in a recipient and added sugar and water then put it on the stove. The grapes were cooked in about an hour and a half on low heat, until we got a thick paste.
 Am strecurat pasta printr-o strecuratoare, pasand usor cu lingura. Astfel s-au separat pielitele si semintele si s-au pastrat sucul si o parte din pulpa. Nu am folosit zahar cu pectina deoarece am considerat ca este suficienta cea din struguri.
Am obtinut cam 900 ml de jeleu pe care l-am pus in doua borcane iar o parte a ramas sa-l gustam. Borcanele le-am sterilizat intr-un vas pe fundul caruia am pus hartie timp de 20 de minute, dupa ce apa a inceput sa fiarba.
I slipped the thick paste through a strainer, passing easily with a spoon. Thus I separated husks and seeds and I preserved the juice and a part of the pulp. I didn’t used sugar with pectin because 
I thought that the pectin from grapes is in off.
I got about 900 ml of jelly that I put in two jars and some left to be tasted. I sterilized jars into a pot where we put paper on the bottom, for 20 minutes, after water began to boil.



Jeleul il puteti servi alaturi de diferite tipuri de branza, la prajituri sau pur si simplu cu unt si paine prajita.E foarte parfumat si usor astringent. 
You can serve the jelly with different types of cheeses, for cakes or just with toast and butter. It's flavored and somewhat astringent.

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Rosii uscate marinate in ulei de masline/Dried tomatoes marinated in olive oil

>> duminică, 13 septembrie 2015

Nu stiu daca voua v-a fost dor de mine si de retetele mele. Mie mi-a fost dor si de retete si de cititorii mei :)
Asa ca dupa ce am lipsit exact un an si jumatate, cred ca a venit momentul sa va povestesc si sa va arat ce am mai pregatit prin bucatarie.
Fiind toamna m-am gandit sa va povestesc un pic despre ce puteti face cu rosiile gustoase si coapte pe care inca le gasim peste tot.
Am ales mai multe tipuri de rosii si le-am uscat dupa o reteta simpla.

I do not know if you it missed me and my recipes. I certainly missed my recipes and my readers :)
So after I missed exactly a year and a half, I think the time has come to tell and show you what I prepared lately in my kitchen.
Being autumn I thought I should tell you a little about what you can do with the tasty and ripe tomatoes that you can still find everywhere.
I chose several types of tomatoes and I dried them after a simple recipe.























Ingrediente:
- rosii de diverse soiuri
-sare de mare grunjoasa
-ulei de masline
-boabe de piper
-usturoi
-oregano uscat
De data aceasta nu am sa va dau cantitati deoarece nu este necesar.
Ingredients:
- different types of tomatoes (heirloom)
-coarse sea salt
-olive oil
-pepper berries
-garlic
-dried oregano
This time I won't give you quantities because it's not necessary. 



































































Am ales rosii care au multa pulpa si mai putine seminte pentru ca in urma uscarii sa ramana totusi ceva mai mult decat pielita. 
Am taiat rosiile in bucati mari, de diverse forme. Le-am asezat in tavi acoperite cu hartie de copt cerata. Apoi am sarat fiecare bucata de rosie si am stropit-o cu o picatura de ulei de masline.
I chose tomatoes that have more pulp and rather than seeds so that after drying to remain something more than the skin.
I cut the tomatoes into large pieces of various shapes. I sat them in the baking trays covered with baking wax paper. After that I put on each piece coarse salt and a drop of olive oil.






































































Am pus tavile cu rosii in cuptorul preincalzit la 150 grade Celsius. Daca aveti cuptor cu ventilatie este bine sa o folositi. Iar daca nu, setati cuptorul la treapta medie si lasati usa intredeschisa.
Rosiile mele s-au uscat in cca 5 ore. Timpul de uscare depinde si de cum vreti voi sa fie-mai uscate sau mai suculente.
In put the trays in the preheated oven at 150 Celsius degrees. If you have oven with ventilation it would be good to use it. If not, just set the oven at a medium temperature and leave the door slightly opened.
My tomatoes were dried after about 5 hours. Drying time depends on you and how dry or moist you would like them to be.























Rosiile uscate se marineaza in ulei de masline cu usturoi si condimente. In comert gasiti si varianta cu seminte de pin. Eu le-am aranjat frumos in borcane impreuna cu boabe de piper, usturoi si oregano uscat. Dupa fiecare strat de rosii si condimente am pus ulei de masline si m-am asigurat ca nu a ramas aer. Astfel marinarea se face corect si nu va aparea fermentatie sau mucegai.
Dried tomatoes are marinated in olive oil with garlic and spices. In stores you can find also dried tomatoes with pine seeds. I put the tomatoes in jars with the pepper berries, garlic and dried oregano. After each layer of tomatoes and spices I put olive oil and I was attentive not to leave any air in the jar. This way the tomatoes will be marinated correctly and the fermentation and mold won't appear.























Se strang bine capacele borcanelor si se asaza intr-un vas pe fundul careia am pus hartie. Am adaugat apa astfel incat sa acopere ceva mai mult de jumatate din borcan si le-am sterilizat timp de 20 de minute din momentul in care apa a inceput sa fiarba.
Tighten the jars' lids and place them in a bowl with some paper on bottom. I added water so that it covered little more than half of the jar and sterilized them for 20 minutes since the water began to boil.
 Rosiile uscate se folosesc la prepararea retetelor mediteraneene (supe, peste in diverse combinatii, paste,etc), salatelor, painii,sandvisurilor si a diverselor aperitive. 
You can use dried tomatoes when you prepare Mediterranean recipes (soups, fish in various combinations, pasta, etc), salads, bread, sandwiches and various appetizers.  
 Pe langa gustul grozav pe care-l veti obtine preparand acasa rosiile uscate in ulei de masline, veti face si economie. Rosiile uscate nu sunt printre cele mai ieftine produse din magazine.
Asa ca sa ne apucam de treaba!
Besides the great taste that you'll obtain at home preparing your own dried tomatoes in olive oil, you will make some economies also. Dried tomatoes are not among the cheapest products in stores. 
So let's get started!

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