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I kept wanting to announce this but the right time and place never came so here it is. The talented man behind Sven.ART has been working on something really cool that i can’t wait to share with you all. It’s what my work needed, identity!

While further details are yet to come,  here’s a slice of cake (which i made to honor this announcement).  Recipe and details coming soon 😀

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Azi m-am distrat cu niste chestii noi. Vazusem mai demult filmuletu asta which is the epitome of food prOn and i really wanted to give it a go. In cele din urma am gasit si reteta aici, dar am fost dezamagita de crema. In loc sa obtin treaba aia din filmulet, mie mi-o iesit o chestie cu consistenta de sos/soupy asa. Am dres-o cu doua linguri de mascarpone ca sa pot sa le umplu.

Macaronii.. dulci ca de obicei, in ciuda boabelor de cacao sfaramate deasupra dar crema o iesit ok.

Ingrediente macarons (reteta de baza ii din les petite macarons) pentru aproximativ 25 macarons cu diametru de 5 cm

– 115 g albusuri (proaspete sau nu, se pot baga la microunde pe defrost de cateva ori pentru maxim 10 secunde, sa nu se coaguleze)

– 150 g zahar tos

– 165 zahar pudra

– 165 migdale macinate

– 3 g cream of tartar (nu stiu cum se traduce treaba asta in romana, eu mi-am luat de pe pastaidevanilie.ro)

– piscatura de sare

– 10 g cafea macinata

– 10 g cacao neagra

Ingrediente umplutura

– 100 g ciocolata alba

–  1 lingura espresso

– 70 ml smantana lichida (32% grasime)

– 2 linguri mascarpone

(eu zic ca trebuie un strop mai putina smantana lichida decat zic astia, sau poate mai multa ciocolata alba, sau poate smantana cu mai multa grasime, no idea).

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Preparare

1. albusurile la temperatura camerei+cram of tartar+sare se mixeaza putin pana devin o spuma moale apoi se adauga treptat zaharul tos si se mixeaza pana se formeaza varfuri tzepene. eu le mixez la viteza destul de mare.

2. migdalele +zaharul pudra, cafeaua macinata si cacaoa se macina si se cern impreuna, etapa asta se poate face cu 2-3 zile inainte ca sa mai scurtati din timpul de preparare. Eu nu mai insist pe macinat si cernut foarte atent, imi plac carapacele mai grainy putin 😀

3. amestecul de mai sus se rastoarna peste albusuri in 2-3 ture si se incorporeaza incet. cand nu se mai vad urme de parte uscata in albusuri, incepe partea cu scosu aerului din spuma de albusuri. se amesteca si se aplatizeaza aluatu’ pana cand incepe sa curga ca o panglica si are consistenta “unei lave”. stiu ca ii cam vaga partea asta, dar sincer, tre sa aiba consistenta, insa sa nu-si pastreze forma tridimensionala. practice, practice, practice!

4. se transfera intr-un pos potrivit cu un varf cu diametru de cel putin 0.5 cm sau o punga cu un colt taiat si se spritzeaza aluatu pe hartie de copt intr-o tava.

5. se lasa tavile la temperatura camerei sa se usuce, pana fac pojghita deasupra.

6. eu am presarat boabe de cacao sfaramate peste.

7. de copt… eu le-am copt la 130 grade C pentru 8 minute apoi am intors tava si le-am mai copt inca 12 minute la 140 grade C. depinde de la cuptor la cuptor. in cuptorul meu cu gaz, le pun pe ultimu raft de sus, cel mai departe de foc. pentru exactitate, folosesc un termometru pentru cuptor.

Crema

1. turnati cafeaua peste ciocolata

2. smantana se lasa pe foc pana se formeaza bule pe margini apoi se toarna peste cafea&ciocolata si se amesteca. eu am obtinut o chestie lichida care o ramas lichida si dupa ce s-o racit. nah, de asta am pus mascarpone.

cam asta ar fi

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To me, they look most appetizing when they’re fully dipped in chocolate rather than having chocolate drizzled on top.

The filling i like most is a balanced mix of creme patissiere lighten up with some whipped cream. I think the whipped cream makes the filling silkier with a less pudding-like taste and texture.

If you follow this recipe right here, it’s really hard to fail. Well, this one time, at band camp, i ruined a whole batch of profiteroles because i overcrowded my tray. i honestly thought they had enough room to spread and bubble up =) and REALLY didn’t feel like baking another tray, cuz you gotta wait for them to cool in the oven, and then reheat it again for the next batch bla bla bla. Lesson learned, less rushing.

People really dig these tiny treats!

Now i’ll move on to the actual recipe, even though i have nothing to add except for the filling, which is the creme patissiere i talked in a previous post.

I’m sure there are zounds of profiteroles recipes out there, but this one has the prettiest pictures. So pretty they made me crave, and i’m hardly a fan. i remember my mom having all sorts of trouble baking them. Sometimes she’d get the most amazingly puffed eclairs and other times we’d have to eat a bunch of flat rolls of funny tasting dough.

Ingredients 

for the pastry dough

– 250 ml water

– 125 ml oil

– 150 g flour

– salt

– 4 large eggs (63 g x4)

for the creme patissiere

– 6 egg yolks

– 100 g sugar (to me, this is just the right amount of sweetness)

-40 g flour

-500 g milk

-100 ml heavy cream (whipped)

for the chocolate ganache ( i prefer a more solid version of this)

-150 ml heavy cream

-100 g chocolate (i recommend using  dark chocolate, good quality)

Directions 

Heat the oven to 220 degrees C.

I followed the steps here closely, except for the cooling part, there was no need for a plate, it’s really cold outside 😀

1. Water+oil+salt mix well, bring to a boil

2. Remove from the stove,  add flour (sifted) and stir forcefully with a wooden spoon till a ball of dough forms.

3. Set it back on the stove and keep mixing for another couple of minutes till you get a rough layer on the bottom of the pan. Set aside and let cool (reach room temperature at least).

4. Once cooled, start adding the eggs, one by one, mix till well incorporated after each one (if you try something different, let me know how that turned out :D)

5. Pour into a piping bag and pipe tiny lumps of dough in a baking tray lined with parchment paper. I think you can play around with the shapes if you like.

6. Bake for 15 minutes at 220 degrees C then turn the oven to 190 degrees C and bake for another 10 minutes. Turn off the heat and let cool in teh oven with the oven door cracked a tad. It’s important to keep the oven door shut during the first 15-20 minutes or else you risk having deflated puffs. First tiem i made these, i turned the baking tray half way through and the puffs deflated but they rose up in the next 10 miuntes or so. Another thing,  since i have a convection oven, i didn’t always monitor the temperature precisely, i just made sure it’s over 200 degrees C and then slightly under 200 degrees C.

For the filling, i made creme patissiere which i mixed with whipped cream.

Made the ganache straight on the stove, no double boilers etc. Chocolate +heavy cream in a saucepan over low heat till they melt together and become glossy. After filling each puff, i dipped the last few puffs in teh ganache and let them cool off. Initially, i drizzled some of the chocolate sauce on top of puffs, but realized by teh end i didn’t quite like their look so i changed it 😀

That’s about it. even tho’ it’s time consuming, it is so worth the taste in the end.

Nu m-am dat in vant dupa eclere/profiterol niciodata. Maica-mea face d-astea cu untura, apa, faina si oua. Le pune cu lingurita in tava. De multe ori ii ies asa cum trebuie, dar pe mine m-o marcat faptu ca pareau o loterie, cresc /nu cresc (acuma stiu de ce nu cresteau, dar ca  incepator prin bucatarie, erau o bataie inutila de cap).

Si daca nu cresteau, era tragic, ramaneam cu niste treburi seci si uscate cu gust de untura si o mama .. irascibila :D. O alta chestie care nu-mi placea tare mult era umplutra facuta cu budinca. Nu zic, ii comod asa, dar mie nu-mi mai place budinca. Asadar, nu prea m-o tentat sa fac eclere/profiteroles pana am vazut ASTA.

Ingrediente

pentru aluat

– 250 ml apă

– 125 ml de ulei

– 150 g făină

– Sare

– 4 oua mari (63 g x4)

pentru crema

– 6  gălbenușuri

– 100 g de zahăr

-40 g făină

-500 g lapte

-100 ml smântână pentru frisca

pentru glazura (eu prefer o versiune mai solida )

-150 ml smântână pentru frisca

-100 gciocolata (eu recomand sa folositi ciocolata neagra de buna calitate)

Preparare

Incalziti cuptorul la 220 de grade C.

Am urmat pasii de aici îndeaproape, cu excepția partii referitoare la racire, nu era nevoie de o farfurie, e foarte frig afara: D

1. Apa + ulei + sare se amesteca bine intr-o oala si se aduc la fierbere

2. Se adauga faina (cernuta) si se ia de pe foc amestecand cu putere cu o lingura de lemn pana cand aluatul incepe sa semene cu o bila.

3. Porniti iar focul sub oala  si amestecati pentru inca 2-3 minute pana se formeaza un strat dur pe fundul vasului. Luati de pe foc si lasati la racit pana ajunge la temperatura camerei sau mai rece.

4. După ce se răcește, adaugati ouale, unul câte unul, amestecand bine dupa fiecare ou pana se incorporeaza (nu stui ce se intampla daca puneti toate ouale deodata, dar daca incercati, va rog sa-mi spuneti si mie ce iese :D)

5. Se toarnă într-o pungă pentru spritat, sau ziplock de unica folosinta, si se spriteaza mici gramajoare de aluat in tava tapetata cu hartie de copt. Lasati 2-3 cm intre fiecare bila de aluat pentru a permite gogoselelor sa creasca.

gogosele ^_____^

Puteti sa va jucati cu forma, adica sa le faceti mai mari sau mai lunguiete, cu conditia sa fie toate de aceeasi forma intr-o tava, ca sa se coaca uniform.

6. Coaceți timp de 15 minute la 220 grade C, apoi scadeti temperatura la 190 grade C si mai lasati la copt 10 minute. Opriți focul si lasati gogoselele sa se raceasca in cuptor cu usa intredeschisa pentru inca 10-15 minute.

În primele 15 minute este important să păstrați închisă ușa cuptorului, altfel se lasa. Prima data cand am facut, am vrut sa intorc tava ca mi se parea ca alea din spate se coc mai repede, si cand am scos tava afara s-o bag invers, m-am trezit cu gogosile desumflate ca niste corturi. Apoi si-o revenit, dar nu la dimensiunile initiale.

Un alt lucru, deoarece am un cuptor cu convecție, nu am monitorizat temperatura precis. Am termometru doar ca dureaza ceva pana creste/scade tempratura in cuptor, asa ca ce-am facut a fost sa le coc la tempratura mare primele 15, si la temperatura mai mica urmatoarele 10 minute.

Pentru umplutura, am făcut crema ca aici apoi am amestecat-o cu frisca.

Am făcut glazura (ganache/ganaj) direct pe aragaz, fara bain-marie etc.  Ciocolata + frisca intr-o cratita la foc mic pana se topesc împreună și devin o emulsie lucioasă.

Am umplut fiecare gogoasa cu crema si am scufundat-o cu capu-n jos in glazura apoi le-am lasat la racit pe un gratar. Initial am turnat sosu peste ele, dar mi-am dat seama ca arata mult mai bine daca is acoperite complet in partea de sus cu glazura.

+aberatia din google translate, for funsies *Asta e despre asta. e un pic de timp consumatoare, dar este într-adevăr merită gust în final.*

I hope you enjoyed this 😀 i know I did.


I present you: Sachertorte meets Rigo Jancsi meets mascarpone mousse and milk chocolate.  My friend challenged me to prepare something that not only tastes good but is also pretty looking. I think i did a good job compared to my previous works.

day 1: baked it. day 2: made the chocolate flavored filling, day 3: sliced it, assembled it and glazed it, day 4: snapped pictures.

Cake ingredients (adapted from here for a 15 cm pan, actually pot, i don’t own such a tiny baking pan yet)

  • 60 g butter
  • 60 g granulated sugar
  • 110 g chocolate (melted – i used a mix of left over chocolate/s i had around the house)
  • 3 eggs
  • Vanilla extract
  • Salt
  • 51 g granulated sugar
  • 70 g cake flour

Directions

1. Melt the chocolate on bain marie  (microwave or on direct heat can work too if you’ve done it before, careful not to burn it tho)

2. sift the flour

3. cream the butter+ (60g) sugar (i powdered mine)

4. add the melted chocolate to the buttercream

5. separate the eggs, and add the egg yolks one at a time over the chocolate-buttercream, set aside

6. whisk the egg whites till soft peaks form, add sugar, keep whisking till stiffer peaks form, not too stiff, not enough sugar for that.

7. “Using a rubber spatula, alternate folding in the flour with the meringue in about 4 or 6 additions. Begin with the flour and end with the meringue.”

8. Bake at 165 ºC  for 40-50 mins, till a toothpick comes out clean. Mine baked in about 45 mins

9. Let cool on a wire rack.

Filling

Ingredients

– 200 ml cream

– 100 g milk chocolate

– 100 g mascarpone cheese

Directions

1. Heat the cream in pot till tiny bubbles start forming on the sides.

2. Set aside and mix the chocolate in stirring continuously till it melts and blends with the cream, if any pieces prove resistant, heat the cream again. Once done, let it cool in the fridge for at least 3-4 hours before whipping.

3. 4 hours later, whip it, mix the mascarpone cheese in.

For the syrup:

I used a mix of coffee and home made vanilla extract to soak the cake layers, feel free to use any kind of syrup you like. Mine didn’t turn out great, i thought i had used too much and i’d get a drippy cake, when in fact it was a bit dryer than i wanted. i imagined it perfect and it wasn’t 😀

For the ganache

– 100 g chocolate

– 50 ml cream

– 10 g butter

Heat the cream till it bubbles, drop the chocolate in the middle and start mixing it from the centre towards the edges till it becomes creamy, drop the butter and mix some more. To be used as soon as possible as it hardens quickly. Best to make once the cake is assembled already.

Assembling

Slice the cake in three equal sides, soak the first one and then add 45% of the filling, top with the second slice, soak it well and add the other almost half the filling evening it out nicely. Top it and soak it as per previously described. Spread the remaining 10% of the filling on the top. Let cool in the fridge for 10 minutes before making the ganache and spreading it over the cake.

I decorated this one using chocolate-covered strawberries and chocolate shavings.

/romanian mode on

Trecand peste introducere, am combinat doua retete testate deja in incercarea de a crea ceva nou, Sachertorte si Rigo Jancsi.

Ingrediente blat tort

– 60 g unt
– 60 g zahăr tos
– 110 g ciocolata (topita)
– 3 oua
– esenta de vanilie
– Sare
– 51 g zahăr tos
– 70 g făină tort

Preparare

1. topiți ciocolata la bain marie (sau cuptor cu microunde sau direct pe foc dacă ați mai făcut-o înainte, aveți grijă să nu se ardă tho)

2. cerneti faina

3. amestecati untul+zaharul (60 g) pana devin crema

4. adaugati ciocolata topita peste crema de unt

5. apoi separati ouale, si adaugati galbenusurile unul cate unul peste crema de ciocolata

6. bateti albusurile pana se formeaza varfuri moi apoi adaugati zaharul treptat si mixati pana se mai intareste putin (nu este suficient zahar ca se bata pana sta spuma batz).

7. folosind o spatulă de cauciuc sau o lingura de lemn, amestecati făina cu spuma de albusuri peste crema de ciocolata în aproximativ 4 sau 6 ture. Începeți cu făină și încheiati cu spuma de albusuri.

8. Coaceți la 165 º C pentru 40-50 de minute, până cand scobitoarea iese curata. Blatul meu s-a copt în aproximativ 45 minute

9. Lasati-l la racit complet inainte sa-l feliati, se fac firmituri mai putine astfel.

Crema

Ingrediente

– 200 ml smântână pentru frisca

– 100 g ciocolată cu lapte

– 100 g branza mascarpone

Preparare

1. Incalziti smantana dulce intr-o oala pana incep sa se formeze bule mici pe margini.

2. Luati de pe foc si adaugati ciocolata amestecand continuu pana se dizolva complet apoi lasati vasul la frigider cel putin 3-4 h inainte s-o bateti.

3. 4 ore mai târziu, mixati frisca normal, o sa dureze putin mai mult (nu stiu de ce, se poate sa fie doar o impresie de-a mea)

4. dupa ce-ati batut frisca cu ciocolata, incorporati branza mascarpone lasata la temperatura camerei

5. crema astfel obtinuta se poate tine la frigider pana in momentul umplerii

Pentru sirop:

Am folosit un mix de cafea și esenta de vanilie facuta in casa dar nu ezitați să utilizați orice fel de sirop va place.

Pentru glazura

– 100 g ciocolată

– 50 ml smântână pentru frisca

– 10 g unt

Se încălzește frisca până când face bule pe margini, adaugati ciocolata in centrul vasului si amestecati energic pana la obtinerea unui amestec cremos (30 secunde). Luati amestecul de pe foc si adaugati untul, amestecati. A se folosi cat mai repede. Cel mai bine dupa ce ati asamblat deja tortul.

Asamblare

Feliati tortul în trei părți egale, insiropati prima parte și apoi adaugati 45% din crema. Se acopera cu urmatorul strat care se insiropeaza apoi se acopra cu inca 45% din crema. Restul de 10% ii de adaugat deasupra, pentru a nivela suprata inainte de glazurare.

se poate decora in multe feluri, eu am improvizat cu aschii de ciocolata si capsuni.


Le better half hinted one too many times at the past chocolate souffle that i’ve done it again, this time with delicious raspberries.

Am o problema cu limba in care scriu. I love english more, it slips off my tongue easier dar multi vizitatori ajung pe blog cautand termeni in romana, so i’ll stick to both languages till i find a better organized way of doing this.

Ingredients (for 4 small servings)

– 30 ml whipped cream

– 100 g milk chocolate+ 30 g dark chocolate (the richer the chocolate, the richer your soufflé will turn out)

–  7 g butter + butter for greasing the ramekins

– 1 tbsp instant coffee

– vanilla extract

– 2 egg yolks

-3 egg 1wites

– 35 g sugar

– pinch of salt

– a few whole raspberries for layering the ramekins

For the raspberry sauce

– 300 g raspberries

– 2 tablespoons lemon juice

– 100 g sugar

Preparation

1. Bring some water to boil in a pot. Preheat the oven to 190 degrees C (350 F).

2. brush the ramekins with butter applying vertical strokes, this will allow the souffle to rise straight up nicely.

3. Melt the cream+butter + instant coffee + vanilla + chocolate on bain-marie.

4. Once the above become a smooth silky cream (3-4 minutes) remove from heat and let cool for 5 minutes then add the two yolks, mix, and set aside.

5. Beat the egg whites on medium speed with a bit of salt until soft peaks form then gradually add granulated sugar and beat increasing speed until stiff peaks form.

6. Now it’s time to fold the egg whites into the chocolate cream, carefully so tehy won’t lose too much air. I added a third of the egg whites to the chocolate cream and mixed slowly, using up and down movements, then another third and the last bit and mixed until no traces of egg whites were visible.

7. I placed a few raspberries on teh bottom of each ramekin and poured the batter on top. Baked the souffles for 15-18 minutes at 190 degrees C.

For the sauce:

1. I mixed the raspberries with sugar in a jar and let it rest in the fridge till the next day.

2. The next day, i boiled the fruit with a few tbps  of lemon juice for about 10-15 minutes till the fruit disintegrated. Then i strained it, brought it to a boil again and poured into a sterile jar.

Ingrediente (pentru 4 portii mici)

– 30 ml frisca lichida

– 100 g  ciocolata cu lapte +30 g ciocolata neagra

– 7 g unt +inca putin unt pentru uns formele

– cafea instant

– esenta de vanilie

– 2 galbenusuri

-3 albusuri

– 35 g zahar

– piscatura de sare

– cateva zmeurici pentru fiecare portie in parte

Pentru sosul de zmeura

– 300 g zmeura

– 2 linguri zeama de lamaie

– 100 g zahar

Preparare

1. Se pune apa la fiert intr-o oala. Se inchinge cuptorul la 190 grade C (350 F).

2. Se ung formele ceramice (sau vasul in care urmeaza sa se coaca sufleul) cu unt, cu dungi verticale sa stimuleze cresterea verticala a sufleului.

3. Frisca +untul+cafeaua instant+vanilia+ciocolata se pun la topit pe bain-marie.

4. Dupa ce se omogenizeaza si se transforma intr-o crema matasoasa (3-4 minute) se ia de pe foc si se lasa 5 minute sa se racoreasca apoi se adauga pe rand cele doua galbenusuri si se lasa deoparte.

5. Albusurile se bat la viteza mica-medie cu putina sare pana cand se formeaza varfuri moi apoi se adauga treptat zaharul tos si se bate crescand viteza pana cand spuma sta batz, daca se intoarce castronu invers, sa nu se miste

6. Se rastoarna  1/3 din albusuri peste crema de ciocolata si se amesteca de sus in jos cu grjia dar totusi rapid, pana cand nu se mai vad urmele de albus apoi inca o treime si inca una pana cand se omogenizeaza totototot. Cred ca merge si amestecat brutal, toata cantitatea de albusuri. Asta cu de sus in jos ii pentru superstitiosi.

7. Am tapetat formele cu zmeura intreaga si am turnat compozitia peste apoi le-am bagat la cuptor la 190 grade C pentru 15-18 minute.

Le-am servit cand o devenit suportabil de calde cu sirop de smeura, de fapt, zmeura scazuta si strecurata.

Pentru sos:

1. Am lasat zmeura cu zahar intr-un borcan de pe-o zi pe alta, merge si doar cateva ore sau direct pe foc (inca nu stiu sa explic care-i diferenta).

2. Am fiert zmeura cu sucul pe care il lasa, zaharul se dizolva partial, si zeama de lamaie pentru vreo 10-15 minute, sa se dezintegreze cat de cat apoi am strecurtat-o. Am reincalzit-o si am turnat-o intr-un borcan steril  pe care l-am lasat la racit invelit in prosop, asta ca sa pot sa ma bucur de el cat mai mult.


I shall refrain self criticism on this one as it actually tasted really good and it’s also super easy to make. I tried to replicate a dish I had this weekend at a Chinese restaurant. I failed, I shouldn’t expect to get the right flavour without a recipe and proper ingredients but MY VERSION OF CRISPY PORK BELLY was equally satisfying on my side at least. So moving on to the actual recipe.

Ingredients

– 400 g pork belly ( the fat will melt away and you’ll end up with a few tiny pieces of crispy meat)

– 2 carrots

– half a bell pepper

– 3 garlic cloves

– 15 ml soy sauce- 10 ml Worcestershire sauce- 5 ml rice vinegar

– 5 ml eros pista 😀

– 10 ml sesame oil and peanut oil

-salt+pepper

– veggie stock if you have any, otherwise water will do

– 5 g of cornstarch

ignore the ketchup, i had just unloaded some groceries and i accidentally left it on the table

Preparation

1. meat should be cut in small pieces, evenly

2. heat a pot of water and bring to a boil, soak the meat for 10 minutes and then drain

3. line a pan wiht parchment paper and spread the pieces on it, sprinkle with bit of sesame oil and let them cook in the oven for 20-30 minutes, depending on how tender/crispy you want them, the longer you’ll keep ’em, the crispier they’ll become.

4. Slice or chop the pepper, carrots and garlic cloves

5. heat some sesame oil in a wok and fry the garlic for 1-2 minutes, till it spreads some of its flavour

6. add carrots and pepper and fry for about 5-6 minutes

7. add veggie stock and let simmer

8. mix the sauces in a bowl, add a sprinkle of sugar, vinegar, some pepper and salt and the cornstarch, mix well

9. when the veggies are half done, they shouldn’t become tender, pour the mixture of sauces above and bring to a boil so the sauce thickens

10. Prepare the rice noodles as per package instructions and serve hot.


Am avut postarea asta in drafturi de mult. Time to move on.

Am primit mai demult de la frate-meu niste plicuri de ramyun, aduse din Coreea, luate de pe koreanfood.ro. Se face usor, are gust bun, ii relativ satioasa, depinde cati oameni mananca dintr-un plic. Noi am facut un plic cu 550 ml apa pentru doi. Mie imi place zeama mai mult decat taiteii, si mi-i pastrez la sfarsit.

Nu cred ca ii foarte sanatoasa supa avand in vedere ca primesti pe langa taitei si niste ceapa verde deshidratata, un plic cu legume deshidratate si combinate cu tot felu de condimente, probabil si ceva aditivi si coloranti. Trecand peste asta,  nu are after-taste si nici n-am observat sa ma deranjeze la stomac (foarte multe produse imi produc reflux gastroesofagian). Eu o sa-mi mai iau dar probabil n-o sa mananc in fiecare zi ca si in ultimele zile 😀

Ah da, asta pe care am primit-o ii suportabil de picanta, este si mai picanta.

Am fost foarte entuziasmata cand o sosit pachetu si i-am facut poze in timp ce desfaceam supa. Plus ca am primit mai mult decat ma ateptam 😀 multumesc