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croissants

!!! LONG POST ALERT

This is not my first time trying to bake croissants or make my own puff pastry. I think i’ve tried making puff pastry at least two times before without getting the expected results and satisfaction. I’m not sure what the issue(s) was, could’ve been the recipe, the technique, my skill or the ingredients and tools.

All the above is irrelevant because i found this.  These guys already make a living by “producing the most excellent freshly made bread, chocolate, pastries and cakes.” What i was most impressed by is the fact that they shared a recipe, which is something most bakers or pastry chefs or just chefs would avoid doing, and try to keep eveyrhing a “secret”.

I don’t think this is the recipe they use in their pastry place every day, but i couldn’t care less because it actually guarantees results. Unexpectedly good looking results with a delicious taste and decent texture. Moreover, i can easily understand why my croissants didn’t turn out as pretty or as light as theirs, which gives me the chance to do it better next time.

These things being said, i have rediscovered what really works for me, the type of recipes i want to follow and experience with in my own tiny kitchen. I want to take on recipes from people who have nothing to lose by sharing them, from people who used that recipe countless times before and who can _show you_ in a video how to do it, if possible. I always read up recipes, but i learn easier and faster when someone actually shows me how to do something instead of explaining it in writing.

I am pleased to share their recipe further, but i strongly insist that you give them 30 minutes of your time and then just go on and do it yourself, and grow half a pound fatter afterwards :)) My only regret is that i halved the quantities, i had my doubts about it and didn’t want to waste all that butter.

croissants2

Ingredients for roughly 12 croissants (aprox 250 calories/each)

– 312 g strong flour (min 14g protein/100 g) I used flour with 11.5 g protein/100 g, only type i found available at the supermarket

– 40 g caster sugar

– 7 g salt

– 7 g fresh yeast

– 77.5 g milk

– 77.5 g water

– 250 g butter (Dorna 80%)

Directions

My ingredients were both at room temperature (flour, sugar, salt, butter) and cold from the fridge (water, milk, yeast)

1. Flour+salt+sugar = dry mix in a bowl, fresh yeast in, away from the salt as i’ve now learned that salt destroys the yeast.

2. Milk +water over the dry mix, mixed lightly with a fork then kneaded for about 5-6 minutes till you end up with a strong, silky and dry dough. It needs to be springy, when poked with your finger, it should spring back into shape.

3. Shape the dough into a ball and make four cuts on top of it, let it sit in the fridge for about 30 minutes covered with a clean cloth of plastic film.

4. I didn’t prepare my butter the same way they did, i left mine at room temperature, then flattened it into a square that would fit into my square of dough.

5. 30 minutes later, take teh dough out, flour your working surface lightly and start rolling. Start rolling from the center down, rotating the dough so that each side of the dough gets rolled out. Leave the center untouched, slightly elevated.

6. Butter and dough should have the same consistence.  Place the butter in the center and wrap it in the shape of an envelope, then start pressing it down lightly in a square shape, gently rolling it. It should be rolled out till it’s 0.5 cm thick then store it in the fridge for 15 minutes.

NOW, at this stage, i made my second mistake. The first one being the ingredients i usd. I think the butter was softer than my dough and when i pressed the butter/dough package, the butter all shifted towards the edges of the dough and burst out, breaking the first layer and also making it difficult for me to roll it properly. I rolled it till it was about 1 cm thick which resulted into thicker layers on the inside. I think i’ve also pressed the dough with too much force when i tried rolling it.

7. Let the sheet of dough rest in teh fridge for 15 minutes then take it out, fold it like you would fold a letter. 1/3 of the dough should overlap the middle third while the last third should overlap the other two thirds already folded on top of each other. Roll it out again, let it rest in the fridge for another 15 minutes.

8. The rolling and folding needs to be done three times.

9. Last roll out of the dough can be chilled in the fridge and then cut into triangle shapes and rolled into croissants.

10. I baked 5 of them last night, without letting them rise much, at 190 degrees C for 15-17 minutes. I forgot to use eggwash on them, so they didn’t get the right color.

The below are from last night, so they weren’t very pretty but the taste was there.

croissantdongs

11. The remaining prettier croissants, 8, were left to rise in the fridge overnight then at room temperature for about 2 h before i baked them  at 190 degrees C for 15-17 minutes. I brushed half of them with egg wash.

They turned out fluffy, flaky, crisp on the outside, moist on the inside, good taste and degree of chewiness. The layers were way too thick and i was far from the croissant shape i wanted but that’s the least of my concerns, will surly get the hang of it in time.

croissants plate

Croissante cu ingrediente romanesti dupa reteta frantuzeasca

Spun romanesti ca sa-mi exprim o mica frustrare legata de ingredientele din supermarketurile noastre. Am cautat peste tot faina cu continut mare de proteine (peste 14g/100 g) si n-am gasit. M-am multumit cu ceva de la Grania, 11.5 g. Din ce-am inteles eu, cu cat faina din care ii facut un aluat are mai mult gluten (proteina din faina), cu atat mai elastic o sa fie dupa framantare. La croissante ii importanta partea asta ca sa poata sa reziste la toate impaturirile fara sa se rupa si sa se distruga straturile de aluat.

In alta ordine de idei, aceasta nu este prima mea incercare de a face foitaj sau croissante. Incercarile mele precedente s-au soldat cu rezultate nesatisfacatoare si cu niste frustrari. Nu mi-am dat seama unde am gresit, si se poate sa fi fost reteta de vina, tehnica, abilitatile mele sau ingredientele folosite si instrumentele.

Toate cele de mai sus sunt irelevante, deoarece am gasit aceasta retetaOamenii ăștia o facut un trai din a “produce o excelenta pâine proaspăt făcuta, ciocolata, produse de patiserie și prăjituri.” Am fost foarte impresionata de faptu ca au impartasit o reteta care pare simpla si accesibila pentru toata lumea. Majoritatea patiserilor/bucatarilor sau mai stiu eu, prefera sa-si tina retetele pentru ei in ideea de-a nu fi copiate de altii. In general, retetele astea is bine pazite, si pe buna dreptate.

Acuma noh, nu cred ca ei folosesc fix reteta asta pentru croissantele din patiseria lor, dar chiar si asa, nu conteaza, important ii ca reteta asta functioneaza, ca rezultatu ii gustos, si ca nu-ti trebuie cine stie ce skill sa o faci. Si pe deasupra, nici nu mi se pare ca dureaza mult s-o faci. Mai mult, doar uitandu-ma la cornurile mele mi-am dat seama unde am gresit si ce trebuie sa fac data urmatoare sa iasa mai bine.

croissants 3

Acestea fiind spuse, am redescoperit ceea ce functioneaza cu adevarat pentru mine, tipul de rețete pe care vreau să le urmez și cu care să experimentez în propria mea bucătărie. Vreau să iau pe retete de la oameni care nu au nimic de pierdut prin împărtășirea lor, de la oameni care au folosit reteta de nenumărate ori înainte și care pot _iti arate_ într-un filmulet cum sa procedezi, dacă este posibil. In general, citesc retete, dar invat mult mai repede si mai usor atunci cand vad de faptcum se face un lucru in loc sa citesc explicatiile in scris.

Sunt bucuroas să împărtășească rețeta lor mai departe, dar insista in continuare sa va faceti timp 30 minute sa va uitati la filmulet. ii mult mai usor decat sa citesti o groaza de explicatii care s-ar putea oricum sa fie incomplete. Singurul meu regret este că am redus la jumătate cantitatile, am avut îndoieli cu privire la rezultat si n-am vrut sa irosesc resurse.

Ingrediente pentru aproximativ 12 cornuri (aproximativ 250 de calorii / fiecare)

– 312 g făină (min 14g proteină/100 g) am folosit faina cu 11,5 g proteină/100 g, asta am gasit la supermarket

– 40 g zahăr pudră

– 7 g sare

– 7 g drojdie proaspătă

– 77,5 g lapte

– 77,5 g apă

– 250 g unt (Dorna 80%)

Preparare

1. Făină + sare + zahar = amestecul uscat, se amesteca intr-un vas, se adauga drojdia proapata (departe de sare, am aflat acum că sarea distruge drojdia)

2. Lapte + apă se amesteca si se toarna peste amestecul uscat, si se amesteca usor cu o furcutlita pana se leaga cat de cat apoi se framanta pentru 5-6 minute (depinde ce cantitati aveti, timpul poate sa difere) pana cand se obtine un aluat tare, matasos si putin uscat. Acesta trebuie să fie elastic, atunci când il impungeti cu degetu sa isi revina repede la forma initiala.

3. Aluatul se modeleaza intr-o minge si se cresteaza deasupra in patru apoi se lasa să stea în frigider pentru aproximativ 30 de minute acoperite cu o cârpă curată sau folie de plastic.

4. Nu am pregătit untul meu la fel ca si ei. Eu l-am lasat la temperatura camerei apoi l-am aplatizat intr-un dreptunghi care sa se potriveasca in centrul bucatii mele de aluat.

5. 30 de minute mai târziu, am luat aluatul de la frigider, am prafuit suprafata de lucru cu faina si am inceput sa intind aluatul, fiecare colt de aluat in parte lasand mijlocul intact si usor ridicat.

6. Untul și aluatul ar trebui să aibă aceeași consistență. Al meu a fost putin cam moale si am gresit mai incolo.

Am pus untul in centrul bucatii de aluat apoi l-am impaturit ca pe un plic si l-am apasat usor intr-o forma patrata, rulandu-i capetele cu facaletu spre exterior. ar trebui intins pana ajunge foaia la 0,5 cm grosime, apoi se da la  frigider timp de 15 minute.

La acest stadiu, am făcut a doua mea greșeală (prima fiind ingredientele folosite). Cred că untul a fost mai moale decât aluatul si când am incercat sa le apas si sa le intind impreuna, untul s-a adunat pe capetele aluatului rupandu-l la capete. pe langa mizerie, a fost si mai dificil sa intind aluatul foarte subtire de frica sa nu il mai rup si pe alte parti. Eu am intins aluatul pana la o grosime de aproximativ 1 cm, ceea ce a rezultat in straturi destul de groase pe interior. De asemena, cred că am apăsat aluatul cu prea multă forță atunci când am încercat sa-l intind.

7. Dupa 15 minute de stat la frigider, se scoate foaia apoi se impatureste ca si o scrisoare. O treime se intoarce peste mijlocul foii si apoi ultima parte se intoarce peste celelalte doua foi. se intoarce invers si se intinde iar pana la o grosime de 0.5 cm si se baga la frigider 15 minute.

8.  Intinsu, odihnitu si pliatu trebuiesc facute de 3 ori.

9. Ultima fasie de aluat poate fi răcita în frigider și apoi tăiata în forme triunghiulare și rulata in croissante individuale.

10. Am copt 5 dintre ele noaptea trecută (190 grade C, 15-17 minute) imediat dupa ce le-am rulat fara a le mai lasa la dospit. Nu le-am mai dat cu ou si nu au prins culoare cum trebuia.

11. Restul cornurilor mai frumoase, 8, au fost lăsate să crească în frigider peste noapte, apoi la temperatura camerei timp de aproximativ 2 h înainte de-a le baga la cuptor, 190 grade C, timp de 15-17 min. Pe jumatate din ele le-am dat cu ou si s-au rumenit frumos.

croissants baking

Fara sa exagerez, astea ultimele au iesit pufoase, crocante in exterior, moi pe interior, gustoase si usoare. Intr-adevar, straturile au fost mult prea groase și am fost departe de forma croissantelor pe care le vroiam, dar acesta este un minus irelevant deocamdanta. Am timp sa tot fac croissante pana nimeresc forma :))

croissants 1

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i always thought my 100th post would be something special and i kept postponing it so i’d have something more “festive” to share =) but well, i don’t. i’ll just post all the stuff i never had a good enough reason to post or just didn’t like the pictures much. Don’t like them any more now, but i won’t apologize for it. This is filled with pictures, including a photo “tutorial” of how to make chocolate macarons, plus recipe.

le macaronIngredients

– 120 g egg whites

– pinch salt+few drops of lemon juice

– 200 g granulated sugar

– 130 g powdered sugar

– 100 g almond flour

macaron processNow, some of the macarons in the above collage are actually under-cooked, notice the darkened top.

Moving on, in chronological order: some easy sammiches

breakfastsand my first cookies for unknown public!

chocolate chip candied orange peel ginger cookies

…. from dru’s bday

cakepops

My take on meat

roast meat

and more easy dishes, ingredients and directions can be deduced from teh pics… i think

mushroom pizza

blueberry cheesecake

ratatouille

tortilla sammich

quickies1

 

birthday present

YEHZ, something i really wanted for a while, and i couldn’t be more grateful and proud. I use it every day ^_^

raspberry pistachio birthday cake

Pancakes for lazy peopleas in.. blend all the ingredients and then start making the pancakes or crepes, whichever you wish.

mini chocolate tarts

cookiesMay i post another 100 in half the time ^_^


Adapted from here. It’s the second time i’ve made this. Last time i followed the original recipe thoroughly and i was happy with the result.

however, this time i wanted to use my own dough recipe, for testing purposes. Most times i knead a dough, i end up adding a bit more water than waht the recipe asks for, less oil, more flour, less yeast etc. I just wanted to measure the ingredients accurately and post a tested-dough-recipe. The crust is crisp (prolly due to the pizza stone too) yet fluffy, but not too fluffy, not too thin, not too .. bread like. I didn’t even burn it, it turned out a light shade of brown. It’s one of the first times when i ran out of improvement ideas for a recipe :))

I use a digital scale which is why i always give out the ingredients in grams.

Ingredients (for a 3o cm wide pizza) 

– 150 g water

– 3 g salt

-37 g oil (15 g sunflower oil, 17 g olive oil)

-250 g flour

-4 g dry yeast (fresh yeast can be used)

– 3 garlic cloves

– 30 g butter

– a few strands of thyme

– 150 g mozzarella

– 100 g parmesan cheese

Preparation

1. Dissolve the yeast in a bit of warm water and set aside.

2. Mix the water, oil, salt and flour in a bowl, once you have a rather soft dough, start pouring the yeast water slowly over the soft dough and keep mixing.

3. start kneading till you have a non-sticky, elastic dough, wrap with plastic film and let it rest for about 1 h, or until it doubles its size.

4. half way through the rising process, turn the heat in your oven on to 260 degrees C.

5. if you have a pizza stone, shove it in and let it heat up, otherwise, follow lauren’s latest hint and use an upside down cookie sheet.

6. melt the butter in a pan, while it melts, peel and mince the garlic gloves, then let them simmer for a bit in the butter, till they release soem flavore, no longer

7. once the dough is ready, spread it on your counter or a sheet of plastic film

8. Spread the garlicky butter over it, then parmesan, some thyme and then mozzarella.

9. Bake for 12-15 minutes till bubbly and brown all over

Buuun, mi-am imbunatatit reteta de aluat pentru pizza dupa ce am testat cateva retete si am imprumutat cate ceva de la fiecare. Reteta de baza aici.

Ingrediente (pentru o pizza cu diametru de 30 cm)

– 150 g apa

– 3 g sare

-37 g ulei (15 g ulei de floarea soarelui, 17 g ulei de masline)

-250 g faina

-4 g drojdie uscata (se poate folosi si proaspata)

Pentru umplutura

– 3 catei de usturoi

– 30 g unt

– cateva fire de cimbru proaspat

– 150 g mozzarella (mda, mozzarella mea nu era de aia proaspata, si am putut s-o razuiesc)

– 100 g parmezan (puteti folosi orice alte branzeturi aveti la indemana)

Preparare 

Daca aveti masina de paine ii ceva mai simplu, in sensu ca se pun ingredientele lichide in cuva, se adauga faina si drojdia uscata deasupra apoi se programeaza corespunzator (la mine ii programu 9, aluat de pizza, 1.5 h, a mea ii moulinex si-mi place despre dansa)

1. Se dizolva drojdia in putina apa calduta si le lasa sa faca spume 😀

2. Intr-un bol mai incapator, se amesteca restul de apa, uleiurile, sarea si faina. Ar trebui sa obtineti un aluat lipicios peste care se adauga treptat apa cu drojdia de mai devreme si se framanta cu forta. Eu cred ca am batucit aluatu ceva mai mult de 6 minute cat zicea tipa aia de unde am luat reteta initial, pana cand mi s-o parut mie ca ii suficient de nelipicios si elastic, 10-15 minute.

3. Aluatul se acopera cu un prosop curat sau folie de plastic si le lasa la dospit pana isi dubleaza cantiatea.

4. Daca aveti piatra pentru pizza, dupa juma de ora de dospit puteti sa dati drumul la cuptor (260 grade C) si sa lasati piatra sa se incinga, eu las piatra cel putin 20 minute la incalzit. nu stiu ce se intampla daca nu se incalzeste, ca pe instructiuni scrie s-o incalzesti 😀 so i followed them blindly.

daca nu aveti piatra, se poate folosi un dos de tava cu hartie de copt (n-am testat)

5. untul si cateii de usturoi maruntiti bine se lasa la calit putin, pana incep sa-si lase aroma

6. dupa asta, probabil aluatul ii dospit si se poate intinde

7. Se unge cu untul topit mai devreme, se presara cu parmezan si mozzarella si se lasa la cuptor pentru 10-12 minute (eu am lasat-o 15 si de asta ii asa de rosie :p)

the end ^_^

 


What i’ve learned from my lasagna-making process is that if you’re going to use lasagna noodles and some sauces, your dish will be called lasagna. The better the ingredients, the better the final dish will turn out to be.

Simple math, just like foodwishes chef says, I made this one by combining 4 parts bolognese sauce, 3 parts lasagna noodles (pre-boiled), 2 parts bechamel sauce and mozzarella.

For the bolognese sauce i used a mix of minced meats, pork and beef, oni0ns, garlic, carrots, celery root, tomatoes, tomato juice, basil, white wine, salt and pepper. All boiled for a few hours. I made it the before and saved it in the fridge after using some of it for dinner.

For the bechamel sauce i combined 40g butter and a tiny onion finely sliced, fried a bit, added 40 g flour, fried some more then poured 400 ml cold milk and added a spoonful of mascarpone cheese, pepper and a pinch of nutmeg.

I boiled the lasagna noodles for about 7-8 minutes till tender.

Once i had everything on the table, i chopped some mozzarella cheese, fresh to spread over my sauces in between layers.

See video here. i’m SO lazy, i’m sorry.

Basically it’s meat, noodle, white sauce, meat, noodle, white sauce, meat, noodle, meat, mozzarella.

Ah yes, mine was kinda messy-looking and the pictures don’t help much. In spite of that, i very much enjoyed the taste and textures.

Am facut lasagna prin combinarea 4 părți sos bolognese, 3 parti taitei de lasagna, 2 parti sos bechamel si mozzarella.

Pentru sos Bolognese am folosit un amestec de carne tocată (de porc și de vită) ceapa, usturoi, morcovi, rădăcină de țelină, roșii, suc de roșii, busuioc, vin alb, sare și piper. Toate fierte timp de câteva ore (cat mai multe, se mai poate adauga apa, carnea tre sa devina frageda, 4 h) Bine, se paote si mai putin, vreo 2 sa zicem, sau chiar 1 h, dar nu se leaga la fel, si nici aromele nu se combina la fel. Se poate folosi  si oregano sau alte condimente. Eu inca nu am mancat lasagna la restaurant si nu am reper pentru comparatie. Sosul l-am facut cu o zi inainte si l-am pastrat la frigider pentru ca dureaza ceva timp pana se face, si pe deasupra, tre sa stea si la cuptor 1 h, apoi inca juma de ora sa se raceasca si ii mult prea grea pe post de cina tarzie.

Nu am dat cantitati pentru ca le-am cam masurat ochiometric, plus ca am folosit o parte din sos pentru paste in seara in care l-am facut.

Pentru sosul bechamel am prajit o ceapa mica tocata marunt de tot in 40g  de unt apoi am pus la prajit si 40 g faina si le-am stins cu 400 ml lapte rece. Am pus putin piper si niste nucsoara (se pot pune si alte ierburi, depinde pentru ce se foloseste). Eu am pus 40 g faina si 400 ml lapte ca sa iasa un sos mai gros, ca o budinca. In functie de reteta la care se foloseste, se poate reduce cantitatea de faina.  ah da, eu am mai pus si o lingura de mascarpone, ca tot aveam prin frigider de la ceva prajitura. Sosul se fierbe vreo 15 minute amestecand in el din cand in cand sa nu se arda.

Foile pentru lasagna le-am fiert vreo 7-8 minute pana se inmoaie, apoi le-am pus in apa rece pana mi-am aranjat toate chestiile pe masa.

Odată ce am avut totul pe masă, am cubulit brânză mozzarella, proaspătă pentru a o imprastia peste sosuri între straturi.

Vezi video aici. Eu sunt leneșa sa mai explic, îmi pare rău.

Practic ordinea strasturilor este fidea carne, sos alb, carne, fidea, sos alb, carne, tăiței, carne, multa mozzarella. Eu am pus mozzarella si intre straturi. O fost buna.


Back to using leftovers from the fridge. I should start diversifying my wok mixes but i’m stuck using the same old stuff.

Ingredients

– pork , canned mushrooms, carrots, bell peppers, celery root, onion, ginger, egg noodles, soy sauce, worcestershire sauce, salt, pepper and some indian spice, it’s mostly curry but i can feel ginger and garlic too and cayenne

Directions

1. Sliced the meat as thinly as possible and sprinkled soy sauce and sesame seed oil, left to marinate for half an hour while i chopped all the ingredients as quickly as possible.

2. Heated my wok and fried the meat on high heat till it browned nicely (4-5 minutes) then i added the onion and ginger pieces, left for another minute and poured everything else over. i was kinda getting impatient with things.

3. Added some water and left the whole thing to boil, too lazy to stir fry the stuff.  and hungry and wanted something comforting but light. Added the indian powder and checked for salt&pepper.

4. Boiled the noodles for 3 minutes

5. Placed noodles in bowl, added mix of veggies and pork, took pics quickly while it cooled off a bit and then ate. Felt happy to fill up my belly with decent tasting food.

Ingrediente

– Carne de porc, ciuperci conservate, morcovi, ardei gras, radacina de telina, ceapa, ghimbir, taitei, sos de soia, sos Worcestershire, sare, piper şi un condiment indian, este curry cea mai mare parte, dar se simte si ghimbir si usturoi si ardei iute

Preparare

1. Taiat carnea in felii subtiri si am lasat-o la marinat in sos de soia şi ulei de seminţe de susan (cam jumatate de ora pana am ciopartit si restu legumelor)

2. Încălzit wok-ul şi prăjit carnea pe foc mare pana se rumeneste frumos (4-5 minute), apoi am adaugat ceapa si ghimbirul, le-am lasat 1 minut si apoi am rasturnat si restul ingredientelor

3. Am mai adăugat si nişte apă şi am lăsat să fiarbă totul, prea leneşa pentru a se amesteca vioi din wok, si eram si semi-lesinata de foame.La sfarsit am adaugat si condimentul indian (just use curry) si am gustat sa vad daca mai trebuie sare sau piper

4. Fiert taiteii timp de 3 minute

5. Am plasat taiteii in bol, apoi am pus amestecul de legume şi carne de porc si i-am facut poze pana s-o racit suficient cat sa pot sa mananc fara sa suflu sau sa-mi ard limba.

 


What the titles says.  I had 5 large mushrooms and i stuffed them with garlic, goat cheese, Camembert and tomatoes. sprinkled some salt and pepper, drizzled some oil and baked for 30-40 minutes at 200 degrees C. Pretty easy and damn delicious, mostly cuz it takes under 10 minutes to wash clean, stuff and shove them in the oven.

I also added some soy sauce, worchestershire sauce and tabasco sauce, couldnt’ help myself. don’t add these if you’re not a fan, they’ll be as tasty without 😀

Ingredients (for two hungry ppl)

– 5 mushrooms (large)

– 5 tiny pieces of salty goat cheese

– 5 tiny pieces of camembert

– 5 tiny cloves of garlic

– 1 large tomato sliced

– salt, pepper, oil  (butter works so much better than oil, but i had none around)

Directions

set to oven to 200 degrees C

1. Wash and remove any dirt traces from your mushrooms, i washed mine with the rougher side of my dish sponge.

2. remove the feet by twisting them slightly, in order to avoid breaking teh insides of the mushroom

3. while they dry up, slice the other ingredients

4. season the mushrooms on all sides, use less salt if the cheese of your choice is too salty.

5.  fill each mushroom with a tiny piece of garlic, cheeses, top wiht tomato slice

6. set them all up in a baking pan, or ceramic dish, whichever you have (you can even line a pan with parchment paper, this way you’ll protect it from grease and wahtever).

7. drizzle oil all over, i suggest a bit of oil for taste rather than frying, they’ll bake without oil, but it adds a tad of flavor

(i also used the feet, chopped them up and set them in the centre of the pan, circled by the other mushrooms, i used a round ceramic dish, seasoned and garnished wiht cheese).

IT DIDN’T EVEN NEED DIRECTIONS. CORRECT?

Ingrediente (2 portii)

– 5 ciuperci mari

– 5 bucăţi mici de brânză sarata de capră

– 5 bucăţi mici de brânză Camembert

– 5 catei mici de usturoi

– 1 rosie mare feliata

– Sare, piper, ulei (unt funcţionează mult mai bine decat uleiul, numa ca eu n-am avutl)

Preparare

setati cuptorul la 200 grade C

1. Spălaţi şi îndepărtaţi orice urme de murdărie de pe ciuperci, eu le-am spălat cu partea dura a buretelui de vase

2. scoate picioarusele rasucindu-le usor, pentru a evita ruperea interiorului ciupercii

3. în timp ce se usca, feliati restul ingredientelor

4. condimentati ciupercile pe toate laturile, utilizaţi sare mai puţina în cazul în care brânza dumneavoastră este mai sarata.

5. umpleti fiecare ciuperca cu o bucata mica de usturoi, brânză, si deasupra pe post de ‘capac’ o  felie de rosie

6. asezati-le într-o tava de copt, sau vas eramic, în funcţie de ce aveti

7. picurati-le cu ulei, mai mult pentru gust, de copt se vor coace si fara ulei

(eu am folosit, de asemenea, si piciorusele, taiate si inghesuite in mijlocul tavii, intre ciuperci).

 


This is going to be a short one. It was on the menu last weekend along side those stuffed squashes and raspberry soufflé.

Ingredients

– 0.5 kg green beans

– 2 l water

– 1 onion

– 1 bell pepper

– 3 carrots

– tomato juice or chopped tomatoes, peeled or canned

and CELERY! most important of them all (root or leaves either work)

– sour cream + 10 g flour (optional)

Directions

1. wash all teh veggies, remove the tips from your green beans and break them in a few pieces

2. add the greenbeans, half a bell pepper, half teh onion, celery root or leaves and carrots to the water, season with salt and let them boil for half an hour (check for doneness and let if boil some more unless it’s done).

3. when done, add tomato juice, season wiht salt and pepper

4. heat some oil in a skillet, chop the other half of bell pepper and onion and slice them finely.

5. cook till onion becomes transparent, add the flour and a few tablespoons of water, remove from heat and mix well to avoid lumps.

6. pour over the soup and bring to a boil, let it boil for a few mins till the soup thickens, add sour cream to taste and serve.

For a light and easy version, just skip steps 4 and 5. you can still add sour cream or not, depends on your diet etc. Use the whole onion and bell pepper if you won’t be frying them in the end. I usually remove my whole vegs from teh pot once tehy’re boiled. but that’s just me, it’s a bad habit anyway. Enjoy!

Ingrediente

– 0,5 kg fasole verde

– 2 l de apă

– 1 ceapa

– 1 ardei gras

– 3 morcovi

– Suc de rosii sau rosii taiate, decojite sau conservate

si telina! (radacina sau frunze)

– Smântână + 10 g de făină (opţional)

Preparare

1. se spală toate legumele, indeparatati capetele de la fasole verde şi rupeti pastaii în câteva bucăţi

2. fasolea verde se pune la fiert cu o jumătate de ardei gras, jumatate de ceapa, radacina de telina frunze si morcovii, se condimentează cu sare şi se lasa la fiert o jumătate de oră (verificati daca sunt fierti si daac nu, mai lasaţi-i putin sa fiarba)

3. când se termina de fiert, se adauga sucul de rosii, sare şi piper

4. se încălzeşte puţin ulei într-o tigaie, se taie foarte fin cealaltă jumătate de ardei gras si ceapa

5. se gatesc pana ceapa devine transparenta, se adauga faina si cateva linguri de apă, apoi se iau de pe foc şi se amestecă bine pentru a evita cocolosii.

6. se toarna peste supa si se aduce la fierbere, se lasa sa fiarba cateva minute pana se ingroasa supa, se adauga smantana dupa gust si se serveste.

Pentru o versiune mai usoara, săriţi peste paşii 4 şi 5. puteţi adăuga încă smantana sau nu, depinde de dieta, etc. Utilizaţi ceapa intreaga si ardeiul gras, dacă nu le mai folositi la prajit. Eu arunc legumele pe care le-am pus sa fiarba intregi (ceapa/ardeiul) dupa ce se fierv, dar asta e un obicei prost oricum.