Poate cel mai fotogenic desert pe care am avut ocazia sa il savurez in ultima vreme. Desi simplu, este spectaculos si adecvat daca aveti oaspeti sau pur si simplu daca aveti pofta de un desert fabulos. ----------------------------------------------------------------------------- Perhaps the most photogenic dessert I had the chance to enjoy in quite some time. Rather simple in fact, this baby is a real show-stopper whenever you have guests over or are simply in a mood for a stylish treat. SUMAR: Ce am folosit pentru 4 portii: Pentru bezea: 6 albusuri 2 lingurita de zeama de lamaie 200g zahar Pentru crema: 200g mascarpone 200ml smantana pentru frisca neindulcita 100g zahar 30ml rom Ce-am gresit: Bezeaua mea la un cuptor cu gaz se face la treapta cea mai mica in cca. 40 minute. Indicatiile din reteta promit ca ar fi gata in 3 ore (!), e drept - la un cuptor cu ventilatie. La mine a iesit putin bronzata, caci am lasat-o o ora in pofida feeling-ului care ma sfatuia contrariul. Ce fac mai bun sau mai bine data viitoare: Am grija la timpul de coacere. De unde am reteta: De aici. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 4 servings: For the marshmallow layering: 6 egg whites 200g plain white sugar 2 tbsp. lemon juice For the filling: 200g mascarpone 200ml whipped cream, unsweetened 100g plain white sugar 30ml rum What I did wrong: My classic (gas) oven bakes a regular marshmallow in about 40 minutes; however the recipe refers to 3 hours (!) of baking, sure, in a ventilation oven. Mine got a little bit too tanned, as I tried leaving it for 1 hour against my better judgement. What I need to do better or tastier the next time: I will take more care of the baking time. How I came across this recipe: Here. Pentru ca imi luasem jucarie noua, reteta asta s-a potrivit manusa. Am lasat in mixer albusurile si, cand spuma incepea sa se contureze, am pus zeama de lamaie si cate o lingura de zahar; nu ama adaugat alt zahar decat atunci cand primul s-a topit si tot asa. In mod clasic, bezeaua e gata de coacere cand nu cade din bolul rasturnat. ----------------------------------------------------------------------------- Since I just purchased some new grown-up toys, this recipe was ideal. I basically abandoned the eggwhites in the mixer and did anything else. When mid-mixed, I added my lemon juice and started adding the sugar, one tablespoon at a time. Once the first tablespoon of sugar seemed melted, I only then added the next one and so on until all sugar was 'swalloed'. Mixture is ready when firm (you can test by flipping the mixer bowl - if ready, it will not fall; be careful, though). Frisca cu zaharul adaugat, batuta cu mixerul, amestecata cu mascarpone si shot-ul de rom fac toata crema. Cantitatea de zahar se poate adapta, evident, dupa preferinte. O data gata, bezeaua se sfarama in bucati grosolane si se aseaza alternativ cu crema si fructele. Eu am folosit capsune si rodie. Cateva frunzulite de menta proaspata aduc o prospetime binevenita oricand, dar cu aer realmente exotic in timpul iernii. ----------------------------------------------------------------------------- The cream and sugar get whipped and then mixed with the mascarpone and rum shot. This is all the effort you put in making the cream. Yes, you are welcome :). Once ready baked, the marshmallow needs to be teared apart into gross pieces and set in a serving bowl; I used cocktail glasses, as these show-off the layers of meringue, white cream and red fruits really nice. Strawberries and pomegranate, accompanied by some fresh mint leaves turn this into one stylish dessert, even quite exotic during winter time. Bucurati-va. Noi ne-am fericit. ----------------------------------------------------------------------------- Enjoy. We sure as hell did. ----------------------------------------------------------------------------- TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE.
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Sa fim intelesi de la bun inceput: placinta dobrogeana are cateva caracteristici esentiale, legate de foile facute de la zero, umplutura cu branza sarata si - desigur - gustul delicios. Pentru ca nu toata lumea poate intelege sau fi de acord cu asta, cineva o fi inventat si placinta cu mere. Ca sa fim agreati, o facem si pe asta cu mere sau pe cea cu branza dulce, dar rogu-va nu le mai numiti placinte dobrogene. Ca ni se cam strepezesc dintii, celor care am crescut cu adevarata placinta dobrogeana. ----------------------------------------------------------------------------- This is a recipe for a Romanian traditional pie, which is usually made with sour cheese, pastry sheets made from scratch and gets along with the reputation of being excellent in terms of taste. People these days make it with apples or sweet cheese stuffing, but this is by no means the traditional way of making it. Here's what we need to do. SUMAR: Ce am folosit pentru o tava de placinta (eu am facut doua, una cu mere si una cu branza): Pentru foi: 500g faina alba (eu folosesc Arpis si de regula sunt multumita) 150-200ml apa calduta 2 linguri de otet de mere 2 linguri de ulei un praf de sare ulei+faina din belsug pentru intins foile Pentru umplutura de branza: 500g branza proaspata sau urda 250-300g branza telemea, eu am pus de oaie 3-4 oua 1 lingura de smantana putina sare putin susan Pentru umplutura de mere: cam 1kg mere rosii bine coapte 250-300g zahar cca. 50g unt un baton de scortisoara 1 ou+1 lingura de smantana putin zahar brun Ce-am gresit: Pai sunt semi-experta la placinte. Ce fac mai bun sau mai bine data viitoare: Nu stiu daca o reteta clasica precum aceasta mai poate fi imbunatatita in vreun fel. As zice ca nu. De unde am reteta: Reteta in sine e un clasic in viata, insa reteta de foi este de aici, si e corecta (da, nu se foloseste agent de crestere, ci otetul actioneaza pentru fragezire iar foaia e atat de intinsa incat se fragezeste imediat). ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 1 pie (i bakes 2, one with cheese and one with apples): For the pastry sheets 500g plain white flour 150-200ml warm water 2 tbsp. apples vinegar 2 tbsp. sunflower oil some salt For the cheese stuffing 500g cottage cheese 250-300 regular cheese 3-4 eggs 1 tbsp. sour cream some salt&sesame For the apple stuffing about 1kg apples 250-300g sugar about 50g butter 1 cinnamon bar 1 egg+1 tbsp. sour cream some brown butter to be sprinkled on top What I did wrong: Not much, since this recipe comes in really easy to me. What I need to do better or tastier the next time: I believe this is so tasty there is not much room for improvement. How I came across this recipe: This recipe is in fact a classic; the recipe I used for the pastry sheets however is from here and it is correct (yes, there is no leaven used and this is because the vinegar will act as a moisturer and will work fine considering the pastry sheets are very thin). Totul a inceput in mod corespunzator, cu foile de placinta. Am facut coca pentru prima placinta si apoi coca pentru cea de a doua; motivul 1 e ca,coca trebuie sa se odihneasca putin pana cand se poate lucra si al doilea este acela ca pot respecta cantitatile si amesteca mai usor. Cand coca e omogena, se tranteste de masa de 20 de ori; asta ajuta la fragezirea ei, pe langa faptul ca e distractiv si detentioneaza muschii corpului. :) Dupa ce coca e gata, se taie in doua, se unge cu ulei si se lasa sa stea cca. 20min. acoperita cu un servet. ----------------------------------------------------------------------------- Everything started with the pastry sheets; i mixed all ingredients manually until everything was homogene. After that, it needs to get slammed 20 times on the table; this actually helps the dough to get moist. Then, we cut the dough in two and use sunflower oil to grease it; then, it needs to stay covered for 20 minutes or so. Dupa cele 20 de minute, ne inarmam cu un sucitor si intiiiiindem cocca pana cand ajunge sa fie atat de subtire incat sa se vada masa prin ea. Pentru asta, trebuie sa adaugam faina pe masa si pe foaie de fiecare data cand coca devine lipicioasa. Cand coca este destul de intinsa, o ungem bine cu ulei si incepem sa punem umplutura; foaia ar trebui adunata de pe margini asa incat sa formeze un dreptunghi si ar fi bine sa avem ulei si umplutura in fiecare 'cuta' pe care foaia o face. Rasucim nazdravania asta din ambele margini exterioare catre interior, pe latura lunga, ca in imagine. ----------------------------------------------------------------------------- After the 20 minutes have passed, we reach a dough rolling pin and work our way until we get to a very thin sheet, so thin we can see the table right through it. In this respect, we need to make sure the sheet and table are well saturated with flour and the sheet is not sticky. When the sheet is thin enough, we grease it with sunflower oil and start adding the filling; the sheet should be gathered from the exterior longer both sides to the interior, like shown in the picture. We should make sure we have filling and oil grease in every fold of the sheet. Apoi merge in tava, cu cat mai rotunda cu atat mai spectaculoasa. Un ou batut cu smantana si putin susan merg bine deasupra; mixul de smantana+ou ajuta la rumenire si fragezirea crustei. ----------------------------------------------------------------------------- Then, this goes in a baking tray and if the latter is round shaped, then the result will be spectacular. An egg beated with one tablespoon of sour cream will help make the pie crust moist but still appealing and the sesami seeds work fine with the cheese. Am procedat la fel si cu a doua foaie, care incape perfect langa cealalta, tot circular. ----------------------------------------------------------------------------- I did the same for the other piece of dough, which I placed in the same tray circularily. Umplutura de branza e cat se poate de simpla: branza telemea razuita si branza proaspata se amesteca impreuna cu 2-3 oua; compozitia rezultata ar trebui sa fie relativ umeda si destul de sarata la gust; puteti adauga sare, daca e necesar. ----------------------------------------------------------------------------- The cheese filling is as simple as it gets: the cottage cheese and grated cheese mix together with 2-3 eggs until we get a filling that is pretty salty and rather moist but not pouring. Compozitia de mere porneste de la merele razuite, calite intr-o tigaie cu putin unt, zaharul si batonul de scortisoara. Sunt gata atunci cand sucul din mere s-a evaporat, deci ar fi bine sa le scurgeti inainte sa fie adaugate in tigaie. Ideea e sa nu emane lichid in timpul coacerii. ----------------------------------------------------------------------------- The apple filling starts with grated apples, sauteed in a frying pan with some butter, sugar and cinnamon bar. The apples are ready when the apple juice is all evaporated; the point here is not to have any apple juice pouring around in the baking tray. Am procedat identic si pentru placinta de branza, ca si pentru cea de mere; doar ca, in loc de susanul de deasupra, am pus putin zahar brun, care se caramelizeaza frumos. ----------------------------------------------------------------------------- I did the same for both pies, only instead of sesami on top I added brown sugar for the apple pie; it helps caramelise much better. Tot ce pot sa (mai) spun este ca a fost absolut delicios. ----------------------------------------------------------------------------- All I can (further) add is that this was absolutely delish. ----------------------------------------------------------------------------- TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. Suna mult mai pretentios decat este. In realitate, este un fel de mancare rapid si gustos. Poate putin iesit din tiparele obisnuite, insa ar fi gata intr-o ora, o ora si ceva daca ne gandim si la perioada de stat la marinat. Mai mult decat rezonabil, as spune. Sa vedem. ----------------------------------------------------------------------------- The title is way more pretentious than the food itself. In fact, this is a fast and tasty dish. Maybe a little out of the ordinary, but this should be ready in about one hour or so including the time the chicken needs to be marinated. So more than reasonable, really. Let's see. SUMAR: Ce am folosit pentru vreo 2 portii generoase: 2 conserve de compot de ananas 1 piept de pui dezosat 150g alune prajite si sarate 1 lime (sucul si coaja) 3 catei de usturoi vreo 3 cm radacina ghimbir condimente (curry praf si curry pasta, fulgi de ardei iute, busuioc, coriandru boabe, sos de stridii, galganf pudra, zahar brun) 50g unt si 100g orez sare, piper, putin ulei de masline Ce-am gresit: Am uitat sa pun piureul pe foc. Ce sa vezi, era bun la gust si desi citisem reteta de n ori, am omis acest detaliu. Nu am avut busuioc proaspat si am folosit uscat; nu am avut nici pudra de ghimbir dulce, nici frunze de lamaie. A mers si fara, cred ca destul de decent. Ce fac mai bun sau mai bine data viitoare: Incerc musai cu frunze de busuioc proaspat. Caci din cele de lamaie nu cred sa gasesc in hypermarket. Dar sunt destul de fericita ca am gasit praf de galganf, totusi, Nu ma asteptam :) De unde am reteta: De aici. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2 generous servings: 2 pineapple cans 1 piece of boneless chicken breast 15g fried and salted peanuts 1 lime (we need the juice and peel) 3 garlic cloves about 3 cm ginger root spices (curry power and paste, hot chilli flakes, basil, coriander, oyster sauce, galganf powder, brown sugar) 50g butter and 100g rice salt, pepper, some olive oil What I did wrong: I forgot to put the puree on the stove; it was really good after I blended it and and even though I read the recipe several times, I still missed this. I also didn't have any fresh basil so i used dry basil. I also didn't have lemon leaves or sweet ginger powder, but I think the result was more than decent. What I need to do better or tastier the next time: I will use fresh basil leaves since i doubt I will find lemon leaves in the supermarket. I am proud I found galganf powder though. How I came across this recipe: This is from here. A inceput cu cele de trebuinta pentru marinada, iar - cata vreme puiul a stat la rece - m-am ocupat de piure si orez. Intr-un mojar, am pisat usturoiul, ardeiul iute, boabele de coriandru si coaja de lime. ----------------------------------------------------------------------------- i started off with what I needed to do for the marinade and - while my chicken strips were marinating - I went on to prepare the puree and rice. So I used a mortar and pestle to blend together my garlic cloves, hot chilli flakes, coriander and grated lime peel. O data amestecul gata, l-am adaugat peste zeama de lime, sosul de stridii, busuioc, praful si pasta de curry si cea de galganf, plus o ceasca de suc de ananas. Nu prea erau indicatii privind cantitatile din aceasta etapa, insa am pus 2 lingurite din fiecare. V-as sfatui sa puneti doar o lingurita de galganf, caci este destul de puternic, picant si citric-aromat. ----------------------------------------------------------------------------- Once my mix was pestled, I added it to the mix of lime zest, oyster sauce, basil, curry powder and paste and galganf powder, plus one teacup of pineapple juice. I didn't have much instructions to the quantities of these spices so I added two teaspoons of each; however you should just add one teaspoon of galganf, since its flavour is very intense, hot and citrus-flavoured. Puiul taiat fasii/gujoane merge in toata aceasta poveste si intra in frigider pret de vreo ora. Cand ii vine vremea, il infigem pe tepuse si il frigem pe tigaia grill pana ce capata o nuanta atragator-comerciala. ----------------------------------------------------------------------------- The chicken cut in strips goes into this mariande and into the fridge for about one hour or so. When the time has passed, we simply put it in food spears and grill it until nicely done. Pentru piure, eu am pus ananasul din doua conserve, caci mi s-a parut cam mult sa fi pus trei; am procedat corect, in conditiile in care mai aveam si un orez si o singura persoana la masa mea, care manca pui. Ananasul, alunele si ghimbirul razuit, busuioc, zahar brun (vreo 3-4 lungurite caci mi se parea destul de dulce) si putin ardei iute (merge o lingurita de fulgi fara probleme, chiar si mai bine, daca va place). toate merg in blender pana iese o pasta. Aici ar fi trebuit lasat pe foc, doar ca eu am omis asta. Am servit cu un orez preparat simplu - un cub de unt lasat sa se topeasca la foc mic, in putin ulei de masline; orezul putin sotat si stins cu putin suc de ananas; fiert cu apa adaugata putin cate putin, asezonat doar cu sare si putin curry pudra presarata la servire). ----------------------------------------------------------------------------- For the puree, I only used 2 cans of pineapple instead of 3, since I found it was too much; I did the right thing, considering I also did the rice and only one person at my table eats chicken skewers. The pineapple, peanuts and grated ginger, basil and brown sugar (3-4 teaspoons) and some hot chilli flakes (one teaspoon works without any issues, even more if you like it). All gets blended until paste; this is when you should put it on the stove to get it hot, only I forgot it. I served with a simple white rice, which I did with rice sauteed in the 50g butter with some olive oil; once the rice seemed to start frying, I added some pineapple juice and water from time to time until fully cooked. No spices, just salt and some curry powder on the plate. A fost delicios. Nu stiu exact cum experienta completa (orez simplu, cu usoara aroma de ananas+piure de ananas cu arahide+ frigaruie de pui condimentata asa iscusit), dar am auzit de bine de la Carnivor, care nu mi-a vorbit cata vreme nu terminase farfuria. A fost buna si experienta piure+orez, ce sa zic... ----------------------------------------------------------------------------- It was delish. I have no idea what the full experience was like (simple rice with a slight pineapple flavour plus pineapple peanut flavoured plus spiced chicken skewers), however I heard the best about it. My Meat Lover did not address one word to me, until he finally finished eating the entire plate. The puree+rice experience was nice as well... ----------------------------------------------------------------------------- TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. Un adevarat festin, pentru o zi speciala. Sau una in care pur si simplu vrei sa te simti special. Oricum ar fi, este spectaculos atunci cand ai musafiri; ai mei, cel putin, au fost incantati de aspect si gust. Si e mult mai simplu decat pare. ----------------------------------------------------------------------------- This is a true feast-worthy recipe; or just a recipe suitable for whenever you just want to feel special or craving for a treat. Either way, it is a show-stopper for whenever you have guests over; mine were indeed thrilled with its looks and taste. And it is so much simpler than it looks. SUMAR: Ce am folosit: O bucata frumoasa de vrabioara de vita (cca. 500g) Un pachet foietaj (1 foaie) 500g ciuperci albe 2 cepe, albe sau rosii 4 catei de usturoi 12 felii de prosciutto mustar dijon cimbru, sare, piper unt, ulei de masline 1 galbenus Ce-am gresit: E a treia oara cand fac, asa ca nu (mai) e cazul. Ce fac mai bun sau mai bine data viitoare: Nu stiu daca o reteta clasica precum aceasta mai poate fi imbunatatita in vreun fel. As zice ca nu. De unde am reteta: De aici. ----------------------------------------------------------------------------------------------------- SUMMARY What I used: One fine piece of beef sirloin (approx. 500g) 1 piece of filo pastry, ready made 500g champignon mushrooms 2 onions, red or plain 12 felii de prosciutto 4 garlic cloves Dijon mustard salt&pepper, thyme butter&olive oil 1 egg yolk What I did wrong: Not much, since this recipe is already 3 times tried. What I need to do better or tastier the next time: I believe this is so tasty there is not much room for improvement. How I came across this recipe: This is from here. Am inceput cu fasonatul bucatii de carne; cu un cutit ascutit, am scos pielitele albe (cele de suprafata, cat a fost posibil); ce se mai vede in foto este deja spre interior. Am fript bucata de carne in cateva picaturi de ulei de masline, la foc iute, pret de cateva minute (cca. 3). Asta e momentul in care se face carnea, asa ca daca o vreti mai bine facuta, ar fi cazul sa o tineti pe tigaie putin mai mult. In varianta ideala, ar trebui sa urmariti obtinerea o culoare uniforma. Povestea asta se numeste 'sigilare', care are ca scop obtinerea une fripturi fragede la interior. Si functioneaza, eu folosesc si la alte retete de friptura care pornesc de la o bucata de carne 'intreaga', nu feliata. ----------------------------------------------------------------------------- I started off with my meat; i wrought until the beef was 'clean and lean', inasmuch this was possible from the outside. without cutting into the meat. I fryed the piece into a hot pan with a dash of olive oil, under a high flame, for abut 3 minutes, on each side. This is the fase where your meat is cooking, so if you like it well done you should hold on to it longer in the frying pan. Ideally, you should have a uniform colour on the outer side of the meat for the purpose of having a moist stake on the inside. And this actually works, I use this trick for other recipes as well, whenever it calls for a whole piece of meat. O data fripta, trebuie lasata nitel pe un blat sa se raceasca; sare&piper pe toate partile, apoi mustar dijon intr-un strat destul de generos. ----------------------------------------------------------------------------- Once fryed, the steak needs to stay and cool for a little bit. Then, you need to add salt&pepper on each side and top with Dijon mustard on an even, yet generous, layer. Operatiunea ciupercile debuteaza cu tocatul lor cubulete mici, manual sau la robot. O tigaie incinsa cu putin ulei de masline si un cubulet de unt primescu cu bucurie ceapa tocata cubulete, apoi usuturoiul si in fine ciupercile. Dupa ce apa lasata de ciuperci s-a evaporat bine, e cazul sa potrivim gustul de sare&piper si cimbru. Le lasam putin sa se racoreasca, cat sa putem lucra cu ele. ----------------------------------------------------------------------------- The mushroom fase starts with chopping them finely, either by hand or using any food processor you may have at hand. One hot frying pan with some olive oil and a small cube of butter meet with the diced onion; once the onion gets 'clear', we need to add the garlic and mushrooms. Once the mushrooms are ready (all water is evaporated), we add salt&pepper and thyme, to taste. "Impaturirea" muschiului de vita incepe cu ajutorul unei folii alimentare de plastic; pe ea am asezat feliile de prosciutto una langa alta; am pus ciupercile peste prosciutto si am rulat muschiul peste ele. ----------------------------------------------------------------------------- The 'wrapping up' of the beef sirloin starts with laying one piece of foil on your counter top; then, I added the prosciutto slices on the foil, one next to the other, without any voids remaining. Then, I added the mushrooms, on a layer on top of the prosciutto and rolled the beef. Am inchis si capetele cu alte doua bucati de prosciutto, pastrate pestru asta. M-am apucat de intins aluatul de foietaj, pana a devenit putin mai subtire si s-a marit cam cu o jumatate fata de dimensiunea lui initiala. ----------------------------------------------------------------------------- I closed both ends using another 2 slices of prosciutto which I saved for the occasion. I then got to stretch the pastry fheet a little bit so that it gets more thin and increases in shape with about one half of its original size. Am impaturit muschiul si am taiat excesul, atat de la capete, cat si din latime. Am folosit putina apa pentru a lipi capetele. ----------------------------------------------------------------------------- I then folded the beef sirloin in the pastry sheet and cut off any excess from both ends and the longer side of the sheet. I used a bit of water to help glue the ends together. Cu aluatul ramas, am facut diverse decoratiuni pe care le-am aplicat pe muschiul de vita in aluat, folosind tot putina apa. ----------------------------------------------------------------------------- With any leftover pastry sheet, I did some decoration leafes and braiding which I placed on top of the steak, using some water to help stick. Un galbenus de ou bine batut aplicat cu pensula deasupra ne garanteaza un colorit frumos; la cuptorul preincalzit, treapta medie, pana ce friptura devine aurie. Se taie mai usor daca se lasa putin la racit. A fost fenomenala. Asa am auzit, cel putin. ----------------------------------------------------------------------------- One well beaten egg yolk ensures us we will have one beautiful steak; pop it into the prea-heated oven and keep it on medium heat until ncie and golden. You can slice it more easily if you can leave it to cool a little bit. It was the bomb. So I heard, at least. -----------------------------------------------------------------------------
TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. Nu stiu daca e pe lume ceva mai grozav decat o supa cremoasa pe o vreme (muuult prea devreme devenita) rece. Uitam nitel de suparare si profitam de vremea hanoracelor groase, era ciorapilor blanosi si timpul ceaiului fierbinte. ----------------------------------------------------------------------------- I have no idea if there is anything more great on this entire planet than one thick creamy soup on a weather way to cold and much too early in the Autumn. We can for sure try and forget all about it and take full advantage of the time of warm hoodies, fluffy stockings and hot tea. SUMAR: Ce am folosit pentru vreo 2-3 portii generoase: 1 ceapa vreo 3-4 ciuperci medii si brune 2 cartofi 1 morcov mare si portocaliu 1 ardei rosu kapia o ceasca de mazare verde si congelata o lingura mare de mascarpone sau smantana grasa cateva crutoane rotunde 50g unt sare, piper, ulei de masline, chimen Ce-am gresit: A fost cam scurt ca sa am timp de erori. Revin daca imi aduc aminte. Ce fac mai bun sau mai bine data viitoare: Fac mai multa, caci sta bine si in frigider si e tare bine sa ai ceva rapid. Merge si luata la birou, doar ca eu sunt muult prea comoda pentru asta. :) De unde am reteta: Un mix de retete citite on-line. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2-3 generous servings: 1 plain onion 2 potatoes 1 large carrot one cup of frozen peas 3-4 brown mushrooms 1 red bell pepper some round shaped croutons 50g butter one large spoon of mascarpone or thick cream salt, pepper, cumin seeds, olive oil What I did wrong: It was too fast and easy so I didn't have any time or room for much mistakes. If I remember, I'll come back to this. What I need to do better or tastier the next time: I need to make more; as it stays fresh for some days in the refrigerator and I can get away with a cooked meal in no time. How I came across this recipe: This is a mix of various reciped read online. Avantajul supelor creme este de departe tocatul in fel si chip al legumelor. Eu tai ceapa Julienne, morcovul rondele, ciupercile felii si cartofii cum o fi. Bonus daca aveti legume de tipul mazarii, care nu necesita decat aruncare in vas. Va rog, un moment de reculegere pentru minunata si prospera "industrie" a legumelor si fructelor congelate :) ----------------------------------------------------------------------------- The big advantage of cream soups is by far the fact that you can save lots of time with chopping the veggies according to taste and will. I chopped my onion Julienne, the carrot and mushrooms - plain slices and the potatoes as I can. Bonus if you can add more veggies that do not need any chopping/peeling and so on. Like the peas, which does not ask for more than just being added to the pot. Please, may we just say: "Thank, God, for the frozen veggies&fruits 'industry' " :) Am inceput cu o cratita cu putin ulei de masline si unt' adaugat ceapa si chimentul seminte; la cateva secunde, mazarea; apoi, am adaugat pe rand morcovul, ardeiul, ciupercile si cartofii in ordinea asta. Nu stiu sa fie vreun motiv pentru care adaosul de legume s-ar face intr-un anume fel, dupa ce se adauga ceapa. Ideea e doar sa reusim sa le trecem pe toate prin untul topit si incins, pentru a capata gust; pentru ca isi pierd din volum, le adaugam treptat. ----------------------------------------------------------------------------- I started off with one pot with some olive oil and butter; I then added my onion and cumin seeds; seconds after, I added the peas and then the carrot, pepper, mushrooms and potatoes in that order. I have no idea if there is one special order of adding the veggies to the pot; I just know the whole point is that all veggies get to dip in the melted and hot butter so that their taste can improve; since they lose volume under heat, we can add them one at a time. Dupa ce legumele si-au mai pierdut din volum, adaug deasupra suficienta apa cat sa le acopere. Potrivesc de sare si piper si las toata povestea sa fiarba. Sigur, ideal ar fi sa inlocuim apa cu supa de legume dar ce sa vezi, eu nu am niciodata :) ----------------------------------------------------------------------------- After the veggies started to lose volume, I add some water, just enough to cover them up. I then adjust the taste with salt&pepper and leave everything to get to a boil. Dupa ce toate legumele sun fierte binisor, e cazul sa fie scurse de apa si pasate cu un mixer/belnder vertical sau ce traznaie poate sa paseze legumele repede si fin, transformandu-le intr-un piure gros. Apa NU se arunca, se pastreaza intr-un recipient. Piure-ul obtinut merge inapoi pe aragaz si se desface usor cu apa in care au fiert legumele, pana cand ajungem la consistenta dorita. Asteptam sa mai dea intr-un fiert si, aproape de final, adaugam mascarpone sau smantana; se poate inlocui cu succes cu putin lapte, daca ne dorim o supa mai usoara. ----------------------------------------------------------------------------- Once all veggies are boiled well enough, it is the time to drain the water and blend them into a thick puree. DO NOT throw the water away; you need to keep it into a cup or whatever just temporarily; you will need it in a bit. The puree we got goes back on the stove under a light flame and the water is added little by little until we get to the consistency we like. We wait until the mixture gets to a boil and just before turning off the fire, we can add the mascarpone or sour cream; this can be easily replaced with some milk if we are looking to get a lighter soup. A fost delicioasa. Recomand cu caldura :) ----------------------------------------------------------------------------- It was delicious. I highly recommend :) ----------------------------------------------------------------------------- TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. Asta e o bucurie in farfurie si chiar recomand. Suna pretentios, nu e deloc. Mai mult sau mai putin picanta, foarte aromata, cu siguranta delicioasa. Servita cu orez, e o mancare pretabila chiar si pentru un vegetarian. Ce sa vezi :). Mentiunea de baza este ca puiul nu este ars, sau mai bine zis e o forma de arsura 'controlata'. Vedeti mai jos povestea... ----------------------------------------------------------------------------- This is such a joyful dish I highly recommend. It sounds so fancy but believe it is not at all. More or less hot, very flavoured, definetly delicious. Served with white rice, it becomes one dish suitable even for a Vegetarian. What do you know :) The main mention here is that the chicken is not burned, or better said it is the effect we are searching for, of controled burning. See the story here below... SUMAR: Ce am folosit pentru vreo 2 portii: 200ml rosii pasate, la cutie 200g smantana 100g unt una sau doua pulpe de pui intregi 1 ceapa boia dulce, praf de curry, praf de coriandru, chimen seminte - cate o lingura din toate 1 pastaie de cardamom 1 ardei iute uscat 1 cana de orez, cam de 150g sare, piper, ulei de masline Ce-am gresit: Am folosit ceapa rosie la orezul alb; ar fi mers ceapa alba mult mai bine. Ce fac mai bun sau mai bine data viitoare: Folosesc ceapa alba. De unde am reteta: O reteta vazuta pe paprika tv. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2 servings: 200ml passata di pomodori, ready made 200g sour cream 100g butter 1 plain onion 1 or 2 chicken thighs spices (1 tablespoon of each): cumin seeds, smoked paprika, coriander powder, curry powder 1 peapod of cardamom salt, pepper, olive oil What I did wrong: I used red onion instead of white for the rice so you could notice pink shades through the rice, which was supposed to be white. What I need to do better or tastier the next time: Use plain white onion for the rice. How I came across this recipe: One recipe seen on paprika tv. Am inceput cu condimentele pentru marinada; o lingura de boia si una de curry, sare, piper si doua linguri de smantana, amestecate bine. Se transforma intr-o pasta rozalie; pulpele le bucatesc cam ca in poza si le tai nitel, numai cat condimentele si caldura din cuptor sa le patrunda mai bine. Apropo de cuptor, il aprind la flacara de sus si il las la incins. ----------------------------------------------------------------------------- I started off with my marinade spices: one tablespoon of smoked paprika powder, curry powder, salt, pepper and two tablespoons of sourcream go into a bowl and get mixed. They turn into a pink shade of colour; the chicken tighs get cut as in the picture so that the spices mix and the heat in the oven get to the bone. Speaking of the oven, it is time to get it hot, turning on just the upper flame. Am incercat sa creeze efectul unui cuptor tandoori; astfel de cuptoare de pamant se gasesc peste tot in India si evident puiul marinat capata un gust fenomenal, fiind alipit exact pe peretii interiori ai cuptorului incins. Exteriorul puiului capata astfel o crusta, caci condimentele din marinada se ard usor, in timp ce interiorul ramane fraged si zemos. ----------------------------------------------------------------------------- I tried to recreate the effect of a tandoori oven; such dirt ovens are find throughout India and surely, the chicken tastes much better since it is cooked directly on the inside oven wall. The spices get slightly burned and form a crust on the outside, while the inside stays juicy and moist. Cat timp puiul nostru e in cuptor, pregatim sosul si orezul; in ambele situatii, de la o cratita cu putin ulei si unt in care sotam cate o jumatate de ceapa. Intr-una continuam cu orezul, care trebuie putin sotat si el, pret de cateva secunde; toata povestea se stinge cu o cana de apa calda sau supa de legume, daca exista. Apa orezului se potriveste de sare si piper; capac si foc mic. Se revine cu apa calduta pana cand orezul e gata. ----------------------------------------------------------------------------- While the chicken is in the oven, we prepare our sauce and rice sidedish; for both, we start off with a pot with some olive oil and butter; each pot meets one half of onion to be sauteed. For the rice pot, we then add the rice and get this sauteed as well; then we add about one cup of hot water or veggies soup and set the taste right with salt&pepper. We cook it under a small flame, with the lid on and adding hot water as many times as needed until ready. Pentru povestea cu sosul, dupa momentul cepei, adaugam toate condimentele, inclusiv cardamomul; recomandarea este sa ne miscam rapid caci se ard in cateva secunde. Adaugam rosiile si jumatate din cantitatea ramasa de unt; dupa cateva minute (10-15), cand rosiile devin mai curand portocalii decat rosu intens, adaugam smantana. ----------------------------------------------------------------------------- For the sauce, after the onion phase, we need to add all spices, including the cardamom; my recommendation would be to move quickly, as the spices burn in a matter of moments. We then add the tomatoes and half of the butter quantity left. After some 10-15 minutes, when the tomatoes are more orange than red as in colour, we add the sourcream. Cand sosul e gata, avem optiunea sa punem inauntru bucatile de pui sau...nu. Eu am optat sa nu, avand in vedere ca nu as mai fi putut servi din sos daca faceam asta. ----------------------------------------------------------------------------- When our red sauce is ready, we have the option to either place the chicken inside or not. I chose to keep things separately, considering I am a Vegetarian and I wouldn't have eaten the sauce anymore. Restul de unt merge in oala cu sos, in cea cu orez sau cate putin in amandoua, in functie de textura obtinuta. Eu impart frateste intre cele doua cratite. ----------------------------------------------------------------------------- The leftoever butter can be either added to the sauce or the rice, or you can always split between the two. The latter was my choice as well. Eu am pus putina smantana si in orez; voi faceti cum doriti. ----------------------------------------------------------------------------- I added some sourcream to the rice as well, but you can proceed as you wish. A fost absolut delicios. Singura greseala realmente imputabila a fost ca era cam putin. :) ----------------------------------------------------------------------------- It was absolutely delicious. The only real mistake was that it wasn't so much to eat :) ----------------------------------------------------------------------------- TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE.
Reteta asta a plecat de la o bucata de pulpa de vitel, pe cat de rosie pe atat de frumoasa. Am tot scotocit dupa ceva retete, insa m-am oprit la Gulas. Dupa niscaiva cautari de retete, am descoperit ca un gulas este de fapt o supa ceva mai groasa, cu specific evident unguresc, mai mult sau mai putin picanta, cateodata cu cartofi, galuste sau amandoua, intotdeauna cu carne de vita sau vitel. Am incercat sa merg pe reteta traditionala, sau cat de traditional poate fi ceva ce gasesti pe internet. Sa vedem ce a iesit... ----------------------------------------------------------------------------- This recipe started off from one piece of viel lean calf meat. It was beautiful as it was red. I sought out some recipes and stopped at Gulas. After some (re)search, I found that Gulas is in fact a much thicker soup with obvious Hungarian specific, more or less spicy, sometimes with added potatoes, dumplings or both, but always based on viel or beef meat. I tried to recreate the traditional recipe, inasmuch you can find tradition on-line. Let's see how it turned out. SUMAR: Ce am folosit pentru vreo 2-3 portii generoase: vreo 350 g pulpa de vitel intreaga 200ml rosii pasate, la cutie 100ml vin rosu, preferabil sec 2 cartofi 2 cepe albe 1 sau 2 ardei rosii, kapia faina, un ou si gris - pentru galuste sare, piper, ulei de masline, boia dulce, chimen si 2 foi de dafin Ce-am gresit: E, ce sa vezi. Eu aveam in minte ca Gulas e un fel de tocanita si mi-a iesit putin prea gros. Ar fi trebuit sa fie mai apropiat de supa, dupa cum se pare ca Gulas este realmente o supa ceva mai groasa. Ce fac mai bun sau mai bine data viitoare: Am grija sa iasa mai fluid. De unde am reteta: Un mix de retete citite on-line. Partea cu galustele este luata de aici. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2-3 generous servings: abour 350g viel calf meat 200ml passata di pomodori, ready made 100ml red dry wine 2 plain onions 2 potatoes 1 large carrot 1-2 peppers wheat flour, semolina flour and 1 egg for the dumplings salt, pepper, cumin seeds, olive oil, 2 dried bay leaves and smoked paprika powder What I did wrong: I had in mind that Gulas was somewhat like a stu and this is pretty much the consistency I got. However this was meant to be a sort of thicker soup and it wasn't the case. What I need to do better or tastier the next time: I will be more careful to the texture. How I came across this recipe: This is a mix of various reciped read online and the dumplings recipe is from here. Am inceput cu un ceaun, mostenire de familie, piesa care s-ar califica cu succes ca exponat de muzeu. Insa mancarea iese cumva mai grozava in el. Carnea taiata bucati groase, ceapa tocata Julienne/pestisori/fideluta, ardeiul tocat in fel si chip, morcovul rondele si cartofii ca pentru ciorbita, respectiv niste cubulete mai maricele. ----------------------------------------------------------------------------- I started off with one special cauldron, family inherited, one pot that could successfully qualify as a museum piece. Somehow, the food tastes better if cooked in it. The meat gets chopped into square pieces, the onion gets Julienne diced, the carrot is sliced, potatoes are diced just like for soup making, slightly larger cubes and the peppers are chopped according to everyone's wish. Ceapa a fost prima care s-a calit putin, au urmat boiaua si chimenul; la scurt timp, carnea si ardeiul. Pe cand carnea a prins o usoara crusta, am turnat vinul si l-am lasat sa se evapore. Am adaugat morcovul si am potrivit de sare si piper. ----------------------------------------------------------------------------- The onion was the first one to get in and hot, followed shortly by the paprika and cumin. Then, I added my meat and pepper and when the meat got a golden crust, I poured in the wine and left it to evaporate without any lid on. I added the carrot and adjusted the taste with salt&pepper. Am adaugat pasta de rosii si frunzele de dafin si am lasat cu capac, la foc mic. ----------------------------------------------------------------------------- I added the tomatoe passata and my bay leaves and left everything to simmer on a light flame. Pe cand trecura vreo 10-15 minute si sosul incepea sa devina mai mult portocaliu decat rosu, am pus cartofii si m-am apucat de galuste. Intr-un bol am spart oul, am pus o lingura cu varf de faina si una la fel cu gris, si putina sare. Amestecate bine, pana ce mixtura a capatat o consistenta ca de smantana mai groasa, ca de la tara sa zicem. Apoi am turnat cu lingura in zeama care incepuse sa clototeasca; practic, le-am lasat acolo unde au picat cu lingura, si am pus capacul inapoi deasupra. Galustele ar avea nevoie de vreo 5 minute sa se faca, nu ar fi cazul sa le puneti inainte de acest timp. ----------------------------------------------------------------------------- After some 10-15 minutes that had passed and my sauce began to be more orange than it was red, I added the potatoes and started to do the dumplings mixture. I cracked open one egg in a small bowl, added one large tablespoon of wheat flour, one of semolina flour and a dash of salt. After this mixture got the consistency of a thick sour cream, I just added one spoon at a time in the boiling pot and left them as they fallen, then covered with the lid on. The dumplings do not need more than 5 minutes to cook and it is best to add them in this timeframe. Am pus si o mamaliguta langa, cu putina branza telemea sfaramata si o lingura generoasa de smantana deasupra; in oala, o legatura de patrunjel tocat mai mult sau mai putin fin, si muuulta pofta buna. ----------------------------------------------------------------------------- I served with one polenta with cheese and one large spoon of sour cream. In the pot, I added one more or less finely chopped parsley link and we digged in with sooo much goodwill. ----------------------------------------------------------------------------- TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. Cand ai o carne (pe cat se poate de) frumoasa, ar fi intelept sa o si valorifici. Iar eu am gasit un set de patru bucati de carne de vitel, taiata ca pentru snitzel. Numai ca am incropit o alternativa la deja clasicul snitzel. Care a devenit aproape la fel de neaos ca si eterna si nemuritoarea "salata de boeuf". A fost pe placul meu, caci a fost gata in mai putin de 20 min. A fost pe placul Carnivorului, caci oricum lui i se adresa. ----------------------------------------------------------------------------------------------------- When you come across one (as lovely as it gets) piece of meat, it would be wise to make the most of it. And i came acorss four near to perfection viel meat, cut just as it is best for a snitzel. However I found one way to do things slightly differently and it was to my taste (since it took about 20 minutes to be done) and to the taste of my Meat Lover, since it was solely addressed to him. SUMAR: Ce am folosit pentru 2 portii: 4 bucati de carne de vitel ca pentru snitel 200ml rosii pasate, la cutie 50ml vin alb 50g unt cateva felii de mozarella faina, sare, piper, busuioc si ulei de masline Ce-am gresit: Puteam sa scutur mai bine bucatile de carne de faina in exces, pentru a evita arderea ei in tigaie. Ce fac mai bun sau mai bine data viitoare: Merge mai multa mozarella; de data asta nu am mai avut. De unde am reteta: De aici. Numai ca eu am dat la cuptor bucatile de carne cu sos pentru ca mozarella sa se gratineze frumos. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2 servings: 4 viel, snitzel-cut 200ml passata di pomodori, ready made 50ml white wine 50g butter some thick mozarella slices flour, salt, pepper, basil and olive oil What I did wrong: I could have been more careful when adding the meat to the frying pan; excess flour should be thoroughly removed, since it burns fast. What I need to do better or tastier the next time: I can add more mozarella; this time, that was all I had. How I came across this recipe: This is from here. Except I added the viel and sauce in the oven so that the mozarella gets a chance to melt nicely. Am inceput cu bucatile de carne; ale mele erau perfecte, nu necesitau 'subtiere' suplimentara. Daca aveti unele mai groase, le puteti aseza intre doua hartii de copt si sa le bateti usor cu un ciocan pentru snitzel. Ideea ar fi sa nu fie exagerat de subtiri. ----------------------------------------------------------------------------- I started off with my meat pieces; mine were close to perfection and did not need any additional beating to make them thinner. Should yours be any thicker, you can place the meat between two baking paper sheets and gently beat them with a snitzel hammer. The point is not to make them too thin, though. Am dat prin faina bucatile de carne sarate si piperate in prealabil, am pus o tigaie la incins cu o suvita de ulei de masline si untul si le-am prajit pe ambele parti, cam 1 minut, maximum 2. ----------------------------------------------------------------------------- I sprikled flour on both sides of the salted&peppered meat. I placed one pan on the stove and left the olive oil&butter to get hot. I then fried my meat chunks, about 1-2 minutes on each side. Cand am terminat cu prajitul, toate bucatile de carne au mers int-o tava de jena cu capac, pentru a sta la cald cata vreme am pregatit sosul. ----------------------------------------------------------------------------- When I finally finished the frying part, all meat chunks when into one oven proof tray coveder by a lid, to help keep them warm until i prepared my sauce. In aceeasi tigaie in care am prajit vitelul, in aceleasi resturi de unt, am adaugat vinul alb. L-am lasat la foc mare pana ce s-a evaporat, sa fi trecut vreo 1-2 minute. Apoi am adaugat pasta de rosii si am lasat toata povestea la foc mic vreo 10 minute. Am potrivit de sare, piper si busuioc cam inainte de final. ----------------------------------------------------------------------------- In the same frying pan I fried my viel, with the same buttered base, i added by white wine and left it to evaporate. It might have been about 1-2 minutes until it did. Only then did I add my tomatoes and left it to simmer under a small flame for around 10 minutes. I adjusted the salt, pepper and basil levels close to the end of cooking time. Am turnat boiereste sosul peste carne, asezat mozarella deasupra si dat la cuptor. Eu am folosit flacara de sus pentru a se gratina frumos. Da, asta e tot. A fost mortala; cel putin asta mi s-a spus. ----------------------------------------------------------------------------- I gently poured the sauce on top of the meat, added the mozarella on top and left it in the oven to grate nicely, setting up the heat only on the upper part of the oven. And yes, this was just about it. It was to dye for; or at least this is what I was told. -----------------------------------------------------------------------------
TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. Oricat de light am (vrea sa) manca(m), trebuie sa recunoastem ca - uneori, sau chiar deseori - simtim ca ar fi timpul pentru .... PASTE. :) La noi, cu un Carnivor si un Vegetarian, pastele se fierb impreuna insa sosurile se fac separat. Clarificarea asta e binevenita, caci sunt 2 tigai in imagini. Si nu am vrea sa fiti dezorientati in vreun fel. ----------------------------------------------------------------------------- However light we eat (or would love to eat), everyone must admit once in a while - or a lot in a while - we feel the need for ....... PASTA! :) At our 'headquarters', having one Meat-lover and one Veggie-lover implies we must use two separate sauce pans, while allowed to boil the pasta all in one pan. This is why you can see there were two frying pans featured in the below pics. Just a bit of a clarification was needed there, for the avoidance of any confusion whatsoever. ----------------------------------------------------------------------------------------------------- SUMAR: Ce am folosit pentru 2 portii generoase (romanesti, nu italienesti): 1 ceapa alba vreo 2-3 catei de usturoi 200ml rosii pasate, la cutie un dovlecel mic o vanata mica, sau o jumatate vreo 3-4 ciuperci brune cca. 100g Lardons (bucatele de sunca cu putina grasime) paste Tagliatelle Parmezan sare, piper, ulei de masline si busuioc Ce-am gresit: Inca nu mi-am dat seama. Si au si disparurt, pana sa ma gandesc prea mult la asta. Ce fac mai bun sau mai bine data viitoare: Folosesc rosii intregi in conserva. am constatat recent ca sosul devine muuult mai consistent si mai gustos astfel. De unde am reteta: Nu e chiar o reteta in sine; e o variatie de la risotto primavera, despre care vorbiram aici. In fine, acolo se discuta despre risotto clasic, dar ideea se intelege. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2 generous servings (Romanian servings, not Italian): 1 one plain white onion 2-3 garlic cloves 200ml passata di pomodori, ready made about 3-4 brown mushrooms one small zucchini one small eggplant; or one half of it about 100g Lardons Tagliatelle pasta Parmesan salt, pepper, olive oil and basil What I did wrong: I am not sure; and by the time I wanted to focus on that, the food dissapeared from our plates. :) What I need to do better or tastier the next time: I must try again with canned whole tomatoes. This make for a thick sauce and full-flavoured is guaranteed. How I came across this recipe: This is in fact a variation form Rizotto Alla Primavera, and if you remember, we wrote about rizotto here. Incepem traditional, in cazul meu cu doua tigai cu putin ulei de masline pe foc; legumele sunt deja taiate cubulete (dovlecelul si vanata, ceapa si usturoiul), respectiv felii (ciupercile). ----------------------------------------------------------------------------- I started off traditionally, with two frying pans in my case, some olive oil in each of them and fire up; at that point, my vegetables were already chopped, diced or sliced, as the case may be. Pastele fierb in apa cu sare; am citit pe undeva ca apa in care pastele fierb ar trebui sa fie sarata, pentru ca ele sa isi traga suficienta sare in timpul fierberii. Am facut asa mereu de cand am citit, insa nu pot spune cu certitudine ca au iesit mai bune din cauza asta. Insa ies mereu foarte bune; poate o fi din cauza asta... ----------------------------------------------------------------------------- My pasta is left to boil in a pan three-quarters filled with salted water. I once read the water for the pasta should taste salty so that the pasta can get that flavour during the boil. I did so every time since I read that and though I cannot be certain this was the reason, I must say they taste really good every time; this might have a contribution, it's all I'm saying... Cand uleiul e destul de incins, prima care intra e ceapa; cateva secunde dupa, merge sunca (in tigaia pentru Carnivor), iar apoi ciupercile, dovlecelul, vanata si usturoiul. Ar trebui sa le inabusim nitel, cat grasimea de pe sunca s-ar topi iar ciupercile ar lasa putina apa. Apoi, ar fi cazul sa adaugam sucul de rosii si, daca este necesar pentru ca sosul e prea gros, putin din apa de la paste. Sosul obtinut se lasa sa fiarba la foc mic, cu o lingurita de zahar (asta ajuta sa se elimine aciditatea rosiilor). ----------------------------------------------------------------------------- When the oil is hot enough, the first one that goes in is the onion; seconds afterwards, it's time to add the Lardons (in the frying pan dedicated to the Meat-lover), then the mushrooms, eggplant, zucchini and garlic. They should be left to steam, just enough until the fat of the ham melts down and the mushrooms start to leave their water. Then, it's time to add the tomatoes passata and, if it is anymore needed to have a less thick sauce, a bit of the water from boiling the pasta. The sauce needs to cook under a low flame with the addition of a one teaspoon of sugar, which is said to help relieve the tomatoes' acidity. Cand sosul fiert destul (i.e.: nu se mai simte aciditatea rosiilor, capata o culoare mai mult spre portocaliu decat spre rosu), adaugam busuiocul si apoi pastele scurse si trecute printr-un jet cu apa rece. Povestea cu jetul de apa rece peste paste e controversata, pare ca italienii nu fac asta; eu o fac pentru ca, in varianta in care nu spal excesul de amidon de pe paste, e mai greu de digerat multimea de carbohidrati. In mod ideal, pastele mai stau putin pe foc in sos, pret de cel mult 2 minute, pentru a se cunoaste mai bine. ----------------------------------------------------------------------------- When the sauce is enough boiled (i.e.: you can no longer feel the acidity and the colour is more close to orange than it is to red), you can add the basil and the pasta. Regarding the pasta, I always drain it and wash it with cold water but this is a rather controversed method, since it seems Italians do not do it like this. My main reason is that I can better digest this huge amount of carbs, if I wash excess of starch. Ideally, the pasta should further cook into the sauce for about no more than 2 minutes, so that all flavours get to know each other. Am servit cu parmezan proaspat razuit si o frunzulita de busuioc proaspat. Delicios! ----------------------------------------------------------------------------- I served with freshly-grated pamesan and one small leave of fresh basil. And may I just say: it was delicious! -----------------------------------------------------------------------------
TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. Nu pot sa explic cam cat de buuuuna e o supa cu consistenta mai groasa in zilele racoroase. Iar asta e absolut dementiala. Fara preambul, am purces cam asa: ----------------------------------------------------------------------------- I cannot possibly explain how good one feels after a good thick soup on a chilly day. And this one is absolutely fabulous. No further ado, here it goes: ----------------------------------------------------------------------------------------------------- SUMAR: Ce am folosit pentru 4 portii (cam doua boluri de caciula): 1/2 kg ceapa alba 500ml apa (voi puteti pune supa de legume sau de vita) cca. 50 g unt o bagheta multicereale mica (cca. 20 cm lungime) un catel de usturoi micut si dragut parmezan, preferabil in calup sare, piper, ulei de masline si cimbru Ce-am gresit: Pai nu am avut supa de legume sau de vita. Sunt convinsa ca ar fi contribuit la gust si mai mult. Ce fac mai bun sau mai bine data viitoare: Folosesc supa de legume in loc de apa. De unde am reteta: De aici. Am apreciat sfatul de a nu ceda in fata cantitatii de ceapa, care poate parea muuult mai mult decat ar fi necesar. Realitatea este ca se 'topeste' vazand cu ochii, in cele 45 de minute in care sta in oala. Dar am injumatatit cantitatile. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 4 servings (about 2 soup bowls per person): half a kg of plain, white onions 500ml water about 50g butter one small multicereal baguette (20cm long) one small garlic clove some parmesan, preferably from one piece salt, pepper, olive oil and thyme What I did wrong: I didn't have any vegetables soup. I am sure it would have contributted to the taste a lot more. What I need to do better or tastier the next time: I will try it again with veggie soup instead of water. How I came across this recipe: This is from here. I really apreciated the advise to not cave in at the sight of so much chopped onion (it will seem like a loot, but ignore it and follow the recipe). the onion will actually start to 'melt' slowly over the 45 minutes it will take for it to slowly cook. But I used half of the onion and water amounts. Am pornit cu curatatul si tocatul cepelor; operatiune dureroasa, plina de lacrimi dar - credeti-ma - merita din plin. Cred ca am nimerit cele mai iuti cepe de pe planeta. Sau, cel putin, din Bucuresti. ----------------------------------------------------------------------------- I started off with peeling and Julien-chopping my onions. This task is the most painful and tearful of all but, trust me, it will be all worth it. I must have gotten the absolute hottest onions on the planet. Or at the very least, on Bucharest. Am ales o oala cu fund dublu, non-stick. Si biiine am mai facut, caci ceapa trebuie sa se perpeleasca vreo 45 de minute cel putin, sau pana cand devine maronie. Puteti remarca 'evolutia cepei' in culoare si volum. ----------------------------------------------------------------------------- I chose a non-stick thick pot and I congratulated myself for this choice. The onion needs to sit for about 45 minutes at the very least, or for until it turns golden-brown. You can see how the onion got more and more brown and started slowly but surely 'dissapearing' in the pot. Cata vreme ceapa sta sa frumusel in oala si mai amestecam din cand in cand, era cazul sa ma apuc de crutoane. Am taiat bagheta oblic, relativ gros, cam de un deget. Am stropit cu ulei de masline, le-am tratat cu putin usturoi similar ca si la bruschete, am pus putin cimbru si deaspura parmezan taia cu cutitul de legume, in suvite late. Am dat la cuptor pana au devenit aurii. Au devenit crocante, chiar tari dupa unele standarde, insa asta e (culmea) un lucru bun. Crutonul se pune in supa si e util sa nu se inmoaie chiar imediat si sa nu se 'piarda' prin supa si asa groasa. ----------------------------------------------------------------------------- While my onions stood still in the pot and I occasionally gave them a stir, it was right about time to start on the croutons. I cut my baguette on oblique, finger thick slices. I then sprinkled some olive oil, gave them a rub with some garlic like I would do to bruchetta; I then added some thyme and the parmesan I peeled with the help of a vegetables' knife. I popped them in the oven until they got golden and crunchy - even hard, for some standards; weirdly enough, this is a good thing, this time. Because the croutons will have to sit in the soup and it is best not to have them soften too fast so that they do not 'dissapear' in the soup, which is thick enough as it is. Supa de ceapa e minunata, dar nu poate satura pe deplin un Carnivor. Asa ca am pregatit niste cartofi spalati bine, pusi cu tot cu coaja in folie de aluminiu cu sare, piper, unt si rozmarin; lasati vreo 30 de minute in cuptorul la cea mai mare treapta. Am fript un piept de pui la grill iar cand cartofii au fost gata, i-am curatat, taiat rustic si dati printr-o emulsie pregatita din ulei de masline, usturoi si rozmarin. ----------------------------------------------------------------------------- The onion soup is amazing, however it cannot fully fill the stomach of a Carnivor. So I prepared some non-peeled but thoroughly washed potatoes, placed in aluminum foil with butter, salt&pepper and some rosemary; I left them to cook in the oven at highest speed for about 15 minutes and I the mean time I grilled a chicken breast. When the potatoes were ready, I peeled them off, diced in big chunks and soaked them into a sauce made with olive oil, rosemary, garlic, salt&pepper. A fost buuun tare de tot. Iar senzatia unei supe fierbinti cand afara este frig e minunata. Dar insist - nu ma credeti pe cuvant - incercati, mai bine. ----------------------------------------------------------------------------- It was oh-soo-good! And the greatest thing is having a hot soup when outside is really chilly. But by all means - do not believe me. Better it is to try it on your own. -----------------------------------------------------------------------------
TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. |
Author"I'm a TRYsexual. I'll try anything once!" (Sam Jones, SATC) Archives
February 2017
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