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.
0 Comments
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. |
Author"I'm a TRYsexual. I'll try anything once!" (Sam Jones, SATC) Archives
February 2017
Categories
All
|