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marți, 7 aprilie 2015

Chiftelute de naut / chickpea patties


Ingrediente / ingredients:

- 400 g naut fiert - 400 g cooked chickpeas
- 2 cartofi  - 2 potatoes
- o ceapa alba - A white onion
- o legatura de ceapa verde - A bunch green onions
- un morcov - A carrot
- 3 linguri de pesmet - 3 tablespoons breadcrumbs
- sare si piper dupa gust - Salt and pepper to taste
- ulei de masline - olive oil


Cartofii si morcovul de fierb. Se paseaza impreuna cu nautul, se adauga ceapa tocata marunt, pesmetul, sare si piper dupa gust.

Boil the potatoes and carrots.  Crush them with chickpeas, add chopped onion, breadcrumbs, salt and pepper to taste.




Amestecam bine. Trebuie sa obtinem o compozitie tare.

Mix well. Must obtain a strong composition.



Formam chiftelutele si le punem intr-o tava pe hartie de copt. Le ungem cu ulei de masline.

We form patties and put them in a pan on baking paper. Brush them with olive oil.


Le lasam la cuptor pana se rumenesc frumos. Se pot praji si in tigaie dar trebuie marita cantitatea de pesmet pentru a nu se sfarama.

We leave in the oven until nicely browned. You can fry in pan but have increased quantity of breadcrumbs to not break in pieces.


Se servesc cu salata.

Pofta buna!

Serve with salad.

Bon Appetite!

luni, 6 aprilie 2015

Chifle umplute / Bread filled with egg



Ingrediente / ingredients:

- 2 chifle - 2 bread rolls
- 2 oua - 2 eggs
- o rosie - A tomato
- un fir de ceapa verde - A green onion
- cimbru - thyme
- cascaval - cheese
- 4 felii de muschi - 4 slices of ham
- ulei de masline - Olive oil
- sare si piper dupa gust - Salt and pepper to taste

Scoatem miezul de paine din chifle. Turnam putin ulei de masline. Punem cate 2 felii de muschi sau sunca in fiecare chifla si spargem cate un ou in fiecare.

Get Out the bread crumb . Pour a little olive oil. Put  2 slices of ham in each roll and break an egg into each.



Deasupra oului punem rosii taiate cubulete, cascaval, cimbru, ceapa verde , sare si piper. Bagam la cuptor pana se face bine oul.

On top  put diced tomatoes, cheese, thyme, onions, salt and pepper. Stuffing in the oven until the egg is well done.



Se serveste fierbinte cu salata. eu am facut tsatsiki.

Pofta buna!

Serve hot with salad. I made Tsatsiki.

Bon Appetite!

duminică, 5 aprilie 2015

Saramura de sardine / Marinated sardines


Ingrediente / ingredients:

- 1 kg de sardine - 1 kg of sardines
- 4 rosii - 4 tomatoes
- 3 ardei kapia copti - 3 roasted red pepper
- o legatura de ceapa verde - A bunch green onions
- doua legaturi de usturoi verde - Two bundles of green garlic
- o lingura de cimbru - A tablespoon of thyme
- o lingurita de oregano - A teaspoon of oregano
- un ardei iute  - A chilli
- sare de mare si piper - Sea salt and pepper
- patrunjel - parsley
- 3 linguri de otet alb - 3 tablespoons white vinegar
- 3 linguri de ulei de masline - 3 tablespoons olive oil
- 600 ml apa - 600 ml of water

Intr-o cratita punem ceapa si usturoiul verde tocat marunt. Adaugam rosii taiate marunt, ardeiul copt, cimbrul, oregano, ardeiul iute,  sare si piper dupa gust. Adaugam apa si fierbem la foc mic pana se inmoaie rosiile.

In a saucepan put chopped green onion and garlic. Add the chopped tomatoes, baked pepper, thyme, oregano, paprika, salt and pepper to taste. Add water and simmer until tomatoes are soften.



Curatam sardinele, le stergem bine de apa , le saram si le punem pe gratar. Le frigem cca 5 minute pe fiecare parte. Restul prepararii va avea loc in saramura.

Clean the sardines, remove thel water, add salt and put them on the grill. They leave about 5 minutes per side. The rest will take place in marinated preparation.



Dupa ce s-au inmuiat bine rosiile, adaugam otetul si uleiul de masline. Sardinele le luam de pe gratar si le punem direct in saramura.

After the tomatoes are cooked,  add vinegar and olive oil. Take the Sardines  and put them directly in marinate.




Dupa ce am adaugat toate sardinele, tocam marunt patrunjel si il punem deasupra.

After I added all the sardines, put chopped parsley  above.



Se serveste fierbinte cu mamaliguta!

Pofta buna!

Serve hot with polenta!

Bon Appetite!


duminică, 8 martie 2015

Mucenici



Ingrediente / ingredients:

- 1 kg faina - 1 kg flour
- 200 g zahar - 200 g sugar
- 3 oua - 3 eggs
- 50 g drojdie - 50 g yeast
- 450 ml lapte - 450 ml of milk
- 50 ml ulei - 50 ml of oil
- coaja rasa de la o lamaie - Zest of one lemon
- 2 esente de vanilie - 2 vanilla


Pentru sirop / For syrup:

- 500 ml apa - 500 ml of water
- 250 g zahar - 250 g sugar
- coaja de la 2 portocale - Zest of 2 oranges
- o esenta de vanilie - A vanilla

Pentru decor / For decoration:

- 250 g miere - 250 g of honey
- 250 g miez de nuca - 250 g walnuts

Pentru inceput formam un amestec (maiaua) din drojdie, 2-3 linguri de lapte, o lingura de zahar si 2 linguri de faina. Lasam sa-si dubleze  volumul si adaugam in castronul unde formam aluatul. In castron punem faina, zaharul, ouale, esenta de vanilie si coaja rasa de lamaie.

First form a mixture (leaven) of yeast, 2-3 tablespoons of milk, a tablespoon of sugar and 2 tablespoons of flour. We leave to double the volume and add to the bowl where we form a dough.In bowl put the flour, sugar, eggs, vanilla and lemon zest.


Turnam laptele caldut pana se incorporeaza tot. La final adaugam uleiul si framantam cca 10-15 minute. Lasam la dospit.

Pour warm milk until everything is incorporated. Finally, add oil and mix for about 10-15 minutes. We leave to double the volume.



Formam mucenicii si ii mai lasam cca 10 minute la crescut in tava.

We form eights and  let it 10 minutes more in the tray.


Ii ungem cu un amestec din ou si lapte si ii bagam la cuptor pana se rumenesc frumos.

Brush them with egg and milk mixture and stuffing them in the oven until nicely browned.


Au iesit foarte pufosi la interior.

They came out very fluffy on the inside.



Siropul: punem apa, zaharul, coaja de portocala si esenta de vanilie la fiert. O lasam sa se racoreasca si turnam cate 2-3 linguri pe fiecare mucenic dupa ce s-au racit in prealabil.

Syrup: put water, sugar, orange peel and vanilla to  boil. Let it cool and pour 2-3 tablespoons per eight after they have cooled in advance.


Lasam vreo 5 minute sa absoarba tot siropul si adaugam miere si nuca macinata.

We leave about 5 minutes to absorb all the syrup and add honey and ground nuts.


Sursa : http://www.jamilacuisine.ro/mucenici-moldovenesti-reteta-video/

Bon appétit!

marți, 24 februarie 2015

Prajitura cu portocale si migdale / Orange and almond cake



Ingrediente / ingredients:

- 5 oua - 5 eggs
- 2 portocale - 2 oranges
- 225 g migdale macinate - 225 g ground almonds
- 200 g zahar - 200 g sugar
- o lingurita praf de copt - One teaspoon baking powder
- zahar pudra pentru ornat - Powdered sugar for garnish

Portocalele intregi  le punem la fiert. Trebuie sa fie cu coaja subtire ca sa nu fie amare. Dupa ce au fiert, le scurgem bine, le lasam sa se raceasca si le bagam la blender.

Put Oranges to boil. Must have thin crust . Once cooked, drain them well, let them cool and stuffing them in blender.




Batem ouale cu zaharul pana se topeste acesta.

Beat eggs with sugar until it melts.


Adaugam praful de copt si migdalele. Amestecam usor ca sa nu se lase compozitia.

Add baking powder and almonds. Stir gently.


Adaugam portocalele si amestecam usor pana se incorporeaza. Compozitia o turnam intr-o forma si o bagam la cuptor 45 minute.

Add the oranges and mix gently to incorporate. Poured the composition  into a form and  bake for 45 minutes.


O lasam sa se raceasca in forma si apoi o pudram cu zahar pudra.

A leave to cool in form and then  powder  with powdered sugar.

Bon appetite!!!

duminică, 22 februarie 2015

Rata pe varza / Duck on cabbage






Ingrediente / ingredients:

- o rata - A duck
- varza murata - sour cabbage
- 3 foi de dafin - 3 bay leaves
- 2 linguri de cimbru - 2 tablespoons thyme
- 3 linguri de boia iute - 3 tablespoons paprika
- sare - salt
- 2 linguri de ulei de masline - 2 tablespoons olive oil
- o lingurita de piper - A teaspoon of pepper
- 5 catei de usturoi - 5 cloves of garlic
- suc de rosii - Tomato juice

Amestecam uleiul de masline cu o lingura de boia, sare si o lingura de cimbru. Cu amestecul acesta ungem rata. Punem cateii de usturoi in interiorul ratei. O invelim in folie de aluminiu si o bagam la cuptor pentru o ora si jumatate la foc mic.

Mix olive oil with a tablespoon of paprika, salt and a tablespoon of thyme. With this mixture Brush the duck.  Put inside the cloves of garlic.  Wrap in aluminum foil and baked stuffing for one and half hour on low heat.




Tocam varza si o amestecam cu restul ingredientelor. O bagam la cuptor. Cu 20 de minute de a fi gata varza, punem rata deasupra .

Cut the cabbage and mix with remaining ingredients. Stuffing in the oven. With 20 minutes before to be ready cabbage, put the duck  above.



Dupa ce s-a rumenit frumos rata, scoatem tava din cuptor.

After nice brown duck, remove the pan from the oven.




Bon appetit!

joi, 19 februarie 2015

Biscuiti cu cacao si nuca de cocos / Cookies with cocoa and coconut



Ingrediente / ingredients:

- 130 g unt - 130 g butter
- 1 ou - 1 egg
- 50 g zahar - 50 g sugar
- 220 g faina - 220 g flour
- 2 linguri de cacao - 2 tablespoons cocoa
- 2 linguri de nuca de cocos - 2 tablespoons of coconut
- un plic de praf de copt - A sachet of baking powder
- coaja rasa de la o portocala - Zest of one orange

Se pun toate ingredientele intr-un castron.

Place all ingredients in a bowl.




Se amesteca foarte bine, se pune compozitia intr-o folie de plastic si se tine la frigider cel putin 30 de minute.

Mix well, put mixture into a plastic wrap and refrigerate at least 30 minutes.



Intindem o foaie din compozitie si cu diverse forme decupam biscuitii. Ii punem intr-o tava tapetata cu hartie de copt si ii lasam la foc mic 10-15 minute.

Stretch a piece of composition and with various forms cut the  crackers. Put them in a pan lined with parchment paper and let them simmer for 10-15 minutes.



Se pot pudra cu zahar pudra, dar eu i-am lasat asa pentru fetita mea care nu mananca foarte dulce.

You can powder with powdered sugar, but I left so for my daughter who does not eat very sweet.

Bon appetite!