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. 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. Bine am revenit. Ca muuulte mai avura loc in ultimele saptamani. Deh, evenimente esentiale si pe plan personal, si profesional. Care au culminat cu un alt 'eveniment', asta chiar rar intalnit de mine: am uitat de unde e reteta asta. Si e SI-GUR de undeva... In speranta ca nu o fi pierit in negura, si s-o afla prin vreo statie de autobuz, revin cu un later edit pe cand oi avea idee. Am oricum o semi-sursa, intre timp. Caci daca carecumva 'oti vrea sa fiu eu singura voastra sursa de reteta... va admir curajul :) Sa trecem la treaba: SUMAR: Ce am folosit pentru 2 portii (2 jumatati de vinete per caciula): 2 vinete medii 2 ardei grasi si galbiori 2 rosii bine coapte, medii 1 ceapa mare si alba sa tot fi fost vreo 4 felii groase de mozarella Sare, piper, ulei de masline si busuioc Ce-am gresit: Daca trecem peste faptul ca am uitat de unde o fi reteta... Sa zicem ca e destul de basic si am reusit sa nu carbonizez definitiv vinetele. Regrete eterne ca am descoperit relativ tarziu reteta si se cam terminasera vinetele, vara si practic vremurile bune. Ce fac mai bun sau mai bine data viitoare: Fac mai des. Vara viitoare, cand vinetele or avea macar niscaiva aroma de vinete. De unde am reteta: De aici, partial. O sa vedeti ca procesul se cam opreste la coacere. Restul se continua in alta parte, nu mai stiu unde. Iertare... Batranete, haine grele :) Va puteti baza cu incredere pe detaliile subsemnatei. Parole d'honoeur! ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2 servings (2 halves per person): 2 eggplants 2 yellow bell peppers 1 big plain white onion 2 medium-sized sun-kissed tomatoes 4 thick slices of cheese salt, pepper, olive oil and basil What I did wrong: If we can disregard the minor issue of totally forgetting where is this recipe from... let's just say it is semi-basic, since I managed not burning the beloved eggplants. Sure, I am sorry I found the recipe so late in the summer, when eggplants were almost gone. What I need to do better or tastier the next time: Well, I definetly need to develop a habit out of cooking these in the summer, when eggplants actually have their best flavour. How I came across this recipe: This is from here. You will notice this is not the full recipe, but merely up until the eggplants' baking part. The rest, I must have read somewhere else, that magic place I do not remember :) So sorry. My elderly days have early started to kick in, as it shows. You can probably get away with doing it based on these instructions. I promise. Reteta asta e asa simpla ca ma simt inutila :) Pornim cu 2 vinete, dar va impart un secret: cel putin pentru mine, a fost o noutate. Vinetele cu mai putine seminte sunt cele de forma alungita mai mult decat rotunjita si daca sunt ferme la atingere, atunci sunt destul de 'proaspete', in masura in care putem spune asta despre legume (nu mji-e foarte clar daca e cel mai potrivit cuvant). Si, desigur: e dezirabil sa le cautam cu ceva mai putine seminte, caci nu prea e loc de eliminat din ele. Si nu mint, e mai comod sa nu. Spalate, taiate in jumatati pe lung, inclusiv cu codita lasata atasat. Se sectioneaza foarte putin partea mov, care se va aseza in tava; asta in cazul in care sunt prea rotofeie si nu stau frumusel in tava. Daca le cautati de forma alungita, ar trebui sa stea frumos si netaiate. La mine, asa a fost si nu a fost nevoie sa tai o feliuta din partea 'dorsala' a vinetelor-jumatati. ----------------------------------------------------------------------------- This recipe is too easy to be told; so much so, I feel useless. :) I started off with 2 eggplants, medium sized. I will share a trick with you: you can guess which eggplants have less seeds by their shape. The ones more out long and rather thinner may have less seeds, while the ones more round-shaped are definetly filled with seeds. Also, if they are firm when gently touching, they are fresh. Sure, especially considering this particular recipe, it would be best to have eggplants with less seeds, since removing them is really out of the question in this case and let's face it: it is damn more easy not to. Wash the 2, cut them in halves on the long side, let the small green leave part exactly there. Should your eggplants be more round, then you might face issues with them laying in the baking tray, so you should cut a thin slice off of their purple part so that they can sit properly in the tray, without moving. Since mine were rather long than round, I didn't have to do this step, so I just layed them in the tray like that. Ceapa, ardeiul se taie cubulete; rosiile le-am dat la blender, taiate cuburi mari in prealabil. Era sezonul lor, in august, cand am facut reteta asta, astfel ca am preferat in locul unei obisnuite passata di pomodori. Vinetele se taie oblic, in ambele directii, asa incat sa se intalneasca in cruce, apoi se ung cu ulei de masline. Un strat fin de sare si piper nu a facu rau nimanui, din cate stim noi in mod cert (zvonuri circula despre noi toti oricum). ----------------------------------------------------------------------------- The onion, bell pepper are diced and tomatoes go in the blender, grossly chopped before that. It was the scene for tomatoes, so I preferred them instead of the usual passata di pomodori. Eggplants are supposed to be cut oblique, on both directions, so that the 2 lines make a cross. Then just add some olive oil, salt& pepper. Cat vinetele merg in cuptor vreo jumatate de ora la un foc mediu, ar fi cazul sa ne (pre)ocupam de intunericul cu care sa le umplem. Asa ca incepem cu o tigaie de saute sau un wok, o fasie de ulei de masline, adaugam ceapa, ulterior ardeiul si le dam ocazia sa se imprieteneasca. Pe cand au devenit usor galbuie si pare ca s-au inmuiat, incercam timid sa adaugam rosiile in combinatia asta. Capac deasupra, foc redus, ajustat de sare si piper. Le dam si lor ocazia sa bolboroseasca nitel. Ne intereseaza ca rosiile sa isi piarda in metrou aciditatea. ----------------------------------------------------------------------------- While our eggplants cook gently in the oven for about one half an hour at a medium heat, it might be the case to tend to the mighty stuffing pertaining thereto. So off we go and start off with a sautee or even a wok pan, a dash of live oil, add our onions, then bell pepper. Leave to turn a bit goldish, then add the tomatoes, adjust for salt&pepper and leave everything to simmer for some minutes under a low heat, preferably with a lid on. The whole issue is just to leave our tomatoes to cook until you no longer feel their acidity. Pe cand vinetele sunt gata, ar fi cazul sa le scoatem continutul cu o lingura. Ar trebui sa se scoata destul de usor, asta daca sunt coapte de tot. Rezistati tentatiei de a le lasa prea mult, caci 'coaja' se va inmuia excesiv si nu va fi in stare sa sustina incarcare umpluturii de intuneric. ----------------------------------------------------------------------------- When the eggplants are finally done, we should go ahead by all means and spoon out their contents while only leaving the 'shell'. The contents should come off quite easily if properly cooked. However you should resist the temptation to leave them to overcook, in which case you might end up with a shell turned to mush, not at all firm and totally incapable of holding in any stuffing. Miezul de vanata ar trebui tocat nitel, sau cel putin la mine a necesitat, nefiind 100% copt. Am tocat grosier, incercand sa obtin genul de patratele precum cele crestate. Am adaugat vinetele in amestecul cu rosii, ceapa si ardei si am mai lasat pret de niscaiva minute (5-10). Am parfumat cu busuioc uscat, apoi am purces si le-am umplut cu intuneric. Ba nu, de fapt: cu lingura. Am asezat peste feliile de mozarella si le-am mai dat la cuptor cat sa se gratineze. ----------------------------------------------------------------------------- The eggplants' contents should be slightly chopped; or at least mine needed this, since they weren't 100% baked. I chopped about the same size of the cuts I made previously in the eggplant halves. I added the chopped eggplants into my tomatoes-onion-peppers mix and left them to simmer together for another 5-10 minutes. I added some dry basil just to freshen them up just a tiny bit and then I stuffed the eggplants with this mix, using a spoon. Then, I added the mozarella slices on top and return it back into the oven just to give it a chance to melt. Nu pot sa explic ce minunatie a iesit. Si nici nu prea vreau - e de incercat fara prea multe comentarii. Raportul efort-cost-beneficiu e clar unul rentabil si fezabil :) ----------------------------------------------------------------------------- I cannot explain the extraordinary tasteful dish that came out of the oven. And frankly - I refuse to, since this is for sure a recipe for YOU to try. The cost-effort-benefits report is clearly feasible :) Si sa nu omitem: Carnivorului ii plac vinetele. Dar le iubeste, daca insotesc o bucata de carne. Asa ca in cazul lui, au fost garnitura la o ceafa de porc fripta la grill, lasata sa se hodineasca nitel, unsa cu untisor si parfumata cu putin cimbru. Am servit cu smantana in varianta veggie si un sos 'gravy', pe baza resturilor de carne si a sucurilor sale ramase de la gatitul carnii in tigaie. ----------------------------------------------------------------------------- And let's not forget: my Meat Lover likes eggplants, but he can love them if they accompany a good old chunk of meat. So in his case, the eggplants were merely the side dish to a grilled pork steak, left to stay for a little bit, then buttered and perfumed with thyme. I served with sour cream, for the Veggie version and gravy for the Meat Lover, using the leftovers from cooking the pork steak. -----------------------------------------------------------------------------
TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. Sambetele sunt - pentru mine - zile in care realizez: 1. ca a mai trecut o saptamana 2. ca am supravietuit in mod miraculos (inca) unei saptamani de munca asidua 3. ca am dormit pana la o ora obscena si, bineinteles 4. ca mi-e foaaame. Si cum timpul nu mai e asa o mare problema, devine momentul propice pentru nitel rasfat. Odata stabilita geneza retetei incercate, sa purcedem la povestirea ei. SUMAR: Ce am folosit pentru 4 sandwich-uri (2 cu sunca, 2 fara): 8 felii de paine 2 felii de sunca Sissi de porc 4 felii groase de cascaval afumat 4 felii de cascaval taiat subtire Pentru sosul Bechamel: 200ml lapte semidegresat 15g faina 15g unt Sare, piper si nucsoara macinata Ce-am gresit: M-am pripit cu incercarea retetei si nu am avut branza Gruyere ori Comte sau o alta branza cu textura semi-tare si fara o aroma exagerata. Am folosit cascaval afumat, taiat putin mai gros pentru a nu se topi prea repede. Si - cum sunt o piromana - le-am lasat prea jos in cuptor, asa ca s-au rumenit bine de tot pe partea de jos. Ce fac mai bun sau mai bine data viitoare: Incerc inca o data cu Gruyere, in mod cert. Si le ridic mai sus in cuptor (ar trebui sa fie pe mijloc ori putin mai sus, chiar). De unde am reteta: De aici. Bine, se discuta doar despre Croque Monsieur, insa oul prajit si adaugat deasupra face ca sandwich-ul sa se numeasca "Madame". Pentru ca, nu-i asa, doamnele sunt mai complexe. :) ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 4 sandwiches (2 with ham, 2 without): 8 bread slices 2 ham slices 4 thin slices of cheese 4 thick slices of smoked cheese For the Bechamel sauce: 200ml milk 15g plain white flour 15g butter salt, pepper, grounded nutmeg What I did wrong: I didn't quite prepare for this recipe so I used smoked cheese although the recipe calls for Gruyere or Comte cheese; I didn't have any other cheese with semi-hard texture and not too much flavour. I used the smoked cheese but slightly ticker slices so that it doesn't melt too soon in the oven. And, since I am a regular arsonist, I placed the tray too down in the oven and so the sandwiches got a little too crispy. What I need to do better or tastier the next time: I definetly must try again with Gruyere cheese and of course, place the tray in the mid section of the oven or even on the higher one. How I came across this recipe: This is from here. Sure, it talk about Croque Monsieur, but the sole difference is the fried egg placed on top of the sandwich - and then, it's a Croque Madame. Makes sense, really: since ladies are indeed more complex. :) Am inceput cu o tava care merge la cuptor, foaie de copt si o tigaie pentru oul prajit. Acuma e cazul sa va dezvalui cam cum am reusit mandretea de ou :) Ei bine, am citit ca oul - ca multe alte ingrediente - contine apa si, pentru a evita sa sara uleiul in tigaie, e util sa il strecuram inainte de a-l arunca in tigaie. Zis si facut: pregatit o tigaie anti-aderenta, aruncat o suvita de ulei de masline, luat ou din frigider si o strecuratoare micuta, ca pentru ceai si un vas care se plaseaza sub strecuratoare, Am spart oul in strecuratoare si l-am aruncat in tigaie. Focul a fost mic, am aruncat pe el putina sare sa-i fie buna inima si am asteptat. Albusul s-a gatit iar galbenusul a ramas moale, asa cum - dupa cele mai multe standarde - e delicios. Eu am alte standarde pentru gust, insa cu siguranta apreciez ca e aratos. ----------------------------------------------------------------------------- I started off with a oven-safe tray and some baking paper, placed the 4 bread slices in the tray and then got along with frying the egg. Time to reveal the technique behind such a success: I once read the egg - as many more ingredients - retains water and we can avoid the frying oil becoming crazy by straining it before frying it. So I did: i prepared a non-stick pan and used a dash of olive oil and left that to a mild fire on the stove. I got an egg from the fridge, a small tea-size strainer and a small dish which I placed under the strainer, then cracked open the egg in the strainer. I then added the egg in the frying pan and left it until the eggwhite was done and the eggyolk was still bright yellow and moist. Which is, according to most standards, the tastyiest way to have a fried egg. I can't say this is my standard as well, however I am more than thrilled of how it looks. Dupa asta, m-am apucat de bechamel: am pus untul la topit intr-o craticioara mica, cu fund dublu, antiaderenta. Dupa ce untul s-a topit, am adaugat faina si am amestecat continuu. In cateva secunde, amestecul a devenit omogen si am adaugat treptat laptele pentru a desface compozitia pana la consistenta unui sos gros. Apoi, nu mi-a ramas decat sa presar sare, piper si un varf de cutit de nucsoara. Nu era prima data cand faceam bechamel, caci mai facusem Lasagna si altele asemenea, insa reteta m-a dat putin pe spate din doua motive: 1. recomandarea este sa lasi faina sa se rumeneasca cca. 2 minute si 2. exprimarea cantitatii de lapte era in ...centilitri. Pentru prima situatie, pot spune ca in cazul meu, pe ochiul cel mai mic al aragazului, faina s-a rumenit putin prea tare dupa cateva secunde (!) fapt care a dat sosului o culoare de care nu avea nevoie. Indiferent de timp - caci ma indoiesc sincer ca e relevant in vreun fel - important este ca untul topit si faina adaugata sa devina aurii si sa ajunga la o textura groasa (apare la un moment dat un bot cremos, iar acesta se dilueaza cu laptele). Cat despre punctul 2, ce sa zic... M-am folosit de cunostintele anterioare si ulterior am cautat un convertor online. In orice caz, am ramans nedumerita si acum de acesti centilitri. ----------------------------------------------------------------------------- Afterwards, I got on with the bechamel sauce: I placed the butter in a small non-stick pot and after the butter was melted, I added the flour and kept on mixing. Within some seconds, the mixture got homogenous and I started adding the milk, little by little, so that the mixture would melt down into a thick sauce. Then, all i had to do was to add some salt, pepper and a pinch of nutmeg. This wasn't my first time doing bechamel sauce - I also made Lasagna and other dishes alike - however this recipe had 2 issues: 1. it recommends to leave the flour in the melted butter for about 2 minutes (!) and 2. it calls for 20 centilitres of milk. In the first case, in my case the flour was brown within seconds, and this was on the smallest possible flame on my stove so leaving it a little longer only got the sauce some colouring which it didn't need. Regardless of the time - since clearly it is of no relevance - the important thing to watch is to make sure the flour gets golden and not brown and it gets a very creamy and homogenous texture which is when you are supposed to add the milk. About the 2nd issue: what can I say. I used my previous knowledge and searched for an online convertor from centilitres to litres or mililitres. I am still fuzzy as to why would someone use such metric system. Am uns feliile cu sos si am adaugat cascavalul afumat. Apoi, am pus feliile de sunca (pe 2 dintre feliile de paine) si iarasi cascaval din cel subtire feliat peste sunca. Am plasat feliile de paine deasupra si iarasi un strat generos de sos bechamel si cascaval. ----------------------------------------------------------------------------- I anointed the bread slices with the sauce and then added the smoked cheese. On top of that, for just 2 of the 4, I added the ham and another layer of thinly sliced cheese. I placed the other 4 bread slices on top and added some more of that bechamel and some cheese. Le-am dat la cuptor pentru cateva minute - pana cand cascavalul s-a topit. Peste unul dintre Croque-uri, am plasat cu atentie gratiosul Ou. Am adaugat si o salata de sezon la servire. A fost crocant si de-li-cios, un start numai bun pentru un week-end frumos. ----------------------------------------------------------------------------- I placed the whole thing in the oven for some minutes, for until the cheese was golden melted. On top of one of the Croques, I added the gorgeous Egg and put together a salad for serving. It was crispy and delish, just the right thing for a pleasant week-end. -----------------------------------------------------------------------------
TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. |
Author"I'm a TRYsexual. I'll try anything once!" (Sam Jones, SATC) Archives
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