Monday, November 2, 2015

Paleuri cu ciocolata

Paleuri cu ciocolată
pentru aluat:
    4 ouă
    1 pachet de unt
    200 gr zahăr farin
    300 gr făină
    1 linguriţă praf copt
pentru cremă:
    150 ml frişcă lichidă
    1 tabletă de ciocolată neagră sau de menaj
    esenţă rom
pentru glazură:
    o tabletă de ciocolată cu lapte
Mod de preparare:
Untul moale se mixează cu zahărul pudră până devine o spumă cremoasă, iar apoi se adaugă ouăle pe rând.
Se mixează în continuare până când acestea se încorporează, iar apoi se adaugă în ploaie făina amestecată cu praful de copt.
Cu ajutorul unui poş de cofetărie, se fac fursecurile ce se aşează pe o tavă tapetată cu hârtie de copt.
Se introduce tavă la cuptorul preîncălzit la foc mediu şi se lasă 10 minute până se rumenesc uşor.

Între timp se pregăteşte crema din frişcă şi ciocolată, punându-le pe ambele într-o crăticioară pe foc mic şi lăsându-le până când ciocolata începe să se topească. Se amestecă bine pentru a se omogeniza, se adaugă şi esenţă de rom, apoi se lasă să se răcească.
După ce fursecurile şi crema se răcesc, se pune câte puţin cremă în mijlocul unui fursec şi astfel se lipesc fursecurile câte două.
Ciocolata pentru glazură se topeşte la bain-marie şi cu ea se ornează paleurile, după cum vă place.

Monday, September 21, 2015

Christmas Traditional English Trifle - Christmas Cake

 Recipe by Rosa Mayland, November 2011.

Ingredients For The "Cakes":

85g (3oz) Unsalted butter, at room temperature
85g (3oz) Castor sugar
2 Eggs (~ 63g)

1 Tsp Pure vanilla extract
125g (4.5oz) All-purpose flour
1 Tsp Baking powder
1/4 Fine sea salt
3 Tbs Whole milk 
Ingredients For The "Pastry Cream":
2 1/4 Cups (540ml) Whole milk
1/3 Tsp Fine sea salt
4 Tbs Cornstarch
1/2 Cup (110g) Castor sugar
2 Big eggs (~ 70g)
1 1/2 Tsp Pure vanilla extract
4 Tbs Unsalted butter, cut in small cubes
Ingredients For "Assembling The Trifle":
2 1/4 - 1/2 Cups (810 - 900g) Fruit compote (see comments)
2 Lemond (organic)
1 Tbs Light brown sugar
Red Port, to taste
1 Cup (250ml) Double cream (35%), whipped
1/2 Cup (90g) Matchstick almonds, toasted
Method For The "Cakes":
1. Preheat the oven to 180° C (350° F), then grease two 3x6 inches rectangular cake tins and
line the bases with baking paper.
2. Mix together the sifted flour, baking powder and salt. Set aside.
3. Cream the butter and sugar together in a bowl until pale, light and fluffy.
4. Add the eggs, one at a time, beating the mixture well between each addition and a tablespoon of the flour with the last egg to prevent the mixture from curdling and separating. Then, mix in the vanilla extract.
5. Incorporate the flour mixture by gently folding it in the egg mixture and add enough milk to obtain a batter that falls reluctantly from the spoon.
6. Spoon the mixture into the prepared tins, level the top and bake for 30-35 minutes or until golden and a skewer inserted in the centre of each cake comes out clean.
7. Let cool in the pan for ten minutes before turning out on to a wire rack and leaving to cool completely.
Method For The "Pastry Cream":
1. Put the milk and salt in a pan, bring to a light boil.
2. In a large mixing bowl, whisk together the sugar, cornstarch, eggs and vanilla extract until smooth, fluffy and light in color.
3. While constantly whisking, slowly pour the milk into the egg mixture.
4. Return the whole to the saucepan.
5. Over medium heat and while whisking non-stop, cook until you get a thick consistency (just bring to a slight boil).
6. Remove from heat and pour into a bowl. Let cool for 10 minutes and then incorporate the butter, a little at a time, until the pastry cream is smooth and shiny .
7. Cover the surface with clingplastic, directly touching the cream. Let cool completely before placing in the refrigerator.

Saturday, August 22, 2015

Cake with blueberries and old fashioned lemon cream

Cake with blueberries and old fashioned lemon cream - almost best cake from my future cookbook ♥
Tort cu afine si crema de lamaie facuta ca pe vremuri - aproape cel mai gustos desert din viitoarea mea carte de bucate

Sunday, August 9, 2015

Italian Cream Puffs with Custard Filling - from Joanne

Italian Cream Puffs with Custard Filling (St. Joseph’s Day Pastries)
These Italian cream puffs with a rich custard filling are a classic Italian dessert. They are traditionally eaten on St. Joseph's Day, but I say indulge in them year-round!
Yield: 12 large or 24 small pastries
For the pastry
  • 2¾ cups unbleached AP flour
  • ⅛ tsp salt
  • ½ tsp baking soda
  • 2 cups water
  • 9½ tbsp butter
  • 6 large eggs
For the custard
  • 1 cup sugar
  • ½ cup flour
  • ¼ tsp salt
  • 3 cups whole milk
  • 4 egg yolks
  • 3 tbsp unsalted butter
  • 1½ tsp vanilla extract
  • 1 tbsp rum
For the pastry
  1. Preheat oven to 425. Line a cookie sheet with parchment paper. Sift the flour, salt, and baking soda together and set aside.
  2. In a heavy saucepan, heat the water. Add the butter. When melted, remove the pan from the stove and add the flour mixture all at once. Beat with a wooden spoon, then return the pan to medium-high heat, beating the mixture until it comes away from the sides of the pan. Remove the pan from the heat and add the eggs one at a time, beating with a wooden spoon or hand mixer in-between additions to mix well.
  3. Fill a pastry bag fitted with a ½-inch tip with the cream puff batter. Squeeze out 3-inch puffs, about ½ inch apart on a cookie sheet. Bake 20 minutes or until golden brown. When done, carefully slit the side of each cream puff with a knife to allow steam to escape and to prevent the puffs from becoming soggy inside. Transfer to cooling racks and let cool.
For the custard
  1. In saucepan over moderate heat, combine sugar, flour and salt. Add milk gradually, cooking and stirring until mixture is thick and bubbly.
  2. Lower heat, stirring for 2 minutes and remove from heat. In a small bowl, add cream mixture to eggs slowly. Return mixture back to pan. Bring to gently boil for 2 more minutes, adding butter, rum, and vanilla. Tranfer to a shallow bowl to cool, placing plastic wrap on the top of the custard to prevent a skin forming. Refrigerate.
  3. Once custard has cooled completely, pipe into opened pastry shells until they are so full they might pop, top with a cherry, and dust with powdered sugar.


I just discovered... Great , great site with a lot amazing recipes . I just love it ♥

French Onion Chicken Sliders
Prep time
Cook time
Total time
Juicy chicken mini sandwiches topped with melty swiss cheese and savory caramelized onions.
Recipe type: Main Dish / Appetizer
Cuisine: American
Serves: 4
  • 4 large boneless skinless chicken breasts, each cut in half crosswise to make 8 total
  • salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • 1 large yellow onion, thinly sliced
  • 4 tablespoons butter
  • 4 pieces lettuce
  • 8 slices swiss cheese
  • dijon mustard, to taste
  • 8 slider bun 
  1. Melt butter in a medium skillet or pan. Add onion slices and saute for 5-10 minutes until translucent and caramelized. Transfer to a bowl and set aside.
  2. Season chicken with salt and pepper to taste and Italian seasoning. In the same pan you used for the onions, cook chicken over medium heat 4-5 minutes on each side until cooked through. Place one slice of cheese on top of each piece of chicken. Turn off heat then cover until cheese is melted.
  3. Assemble sliders by spreading dijon mustard on one half of each slider bun. Top with lettuce, chicken and cheese, and caramelized onions then the second half of the slider buns. Serve immediately.

Friday, May 8, 2015

What's Cookin' Italian Style Cuisine: Half Moons ( Black and White Cookies) Revised Pictures with VIDEO

What's Cookin' Italian Style Cuisine: Half Moons ( Black and White Cookies) Revised Pictures with VIDEO

1 1/2 cups sugar
1/2 cup shortening
2 eggs
3 1/2 cups flour
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon pure vanilla
1 cup milk
 Preheat oven to 350 degrees using the middle rack. Grease a cookie sheet or line a cookie sheet with parchment paper.
Mix SUGAR AND SHORTENING BEAT UNTIL they are well combined will look grainy using an electric mixer. ADD the eggs beating through each one. Then add the flour alternating with milk, add vanilla, then add all the rest of the dry ingredients in a bowl  mixed well.
Drop by heaping well rounded tablespoons on a greased cookie sheet, (make sure these are molded to be round.) Use a floured finger if you have too.
Bake on 350 degrees hot oven at least 3 inches apart so they don't touch when they expand cooking. Bake until slightly browned on the bottom but not too dark. This is the flat side you will frost.
Cool. Frost half with white frosting and half chocolate frosting or all dark chocolate for full moons on the flat side of this cookie.
You can use canned or make from scratch below. I highly recommend homemade.
2 cups confectionery sugar
1 teaspoon of vanilla
add milk a tablespoon at a time until desired thickness enough to spread on cookie.
add 1 tablespoon shortening to keep it white and a little softer for spreading. This is for the vanilla side
For the chocolate frosting:
Repeat above ingredients for chocolate, but add 2 tablespoons of dry cocoa powder or a little more for darker chocolate and mix until smooth and spreadable.

Second variation:

Whipped Frosting:
(several bakeries made a fluffy whipped frosting like this one instead)

2 tablespoons flour
1/2 cup milk
Cook, stirring constantly, until pasty consistency. Cool. (Do not use this mixture until it is really cold).

In a medium size bowl beat the following two ingredients together
1/2 cup shortening
1/2 cup granulated sugar
Beat 4 minutes.

1 teaspoon vanilla
Beat 4 minutes.

Cooled flour mixture
Beat 4 minutes.

The more you beat, the better it is! Double the recipe for large 3 layer cake. Do not use with chocolate powder or make this flavored with chocolate.

Saturday, May 2, 2015

Pui rotisat cu rozmarin si soia si garnitura de piure

Rotisserie chicken with rosemary and soy sauce and  mashed potatoes / Pui rotisat cu rozmarin si soia si garnitura de piure

 Rotisserie chicken: rosemary, paprika, soy sauce, mint, black pepper, thyme. All mixed up and smeared chicken inside and outside. Put 3-4 slice of orange inside. Tie the chicken legs and put it in rotisserie. Time to roast it is according to his weight. For example for 1.5 kg ( 3-4 pounds ) time will be 1 1/2 hour ( 90 minutes )

Mashed potatoes: 1.5 kg potatoes for 5 servings ( about 300 grams for each ). Peel potato, wash them  and cut in large pieces.
Boil in salted water at medium heat for 20 minutes after they have burst.
Drain about 80% of water and mashed them. Mixed up with 3 tablespoons butter, salt and milk to taste. Add turmeric for color. and for health of your kidney.

Meniu Duminica :)  : Pui rotisat cu rozmarin si soia si garnitura de piure de cartofi colorat cu turmeric, ca am auzit ca face bine la rinichi

Friday, May 1, 2015

Prăjitura Mozambic / Mozambic Cake

Prăjitura Mozambic
    o  reteta gasita pe, pe care eu am modificat-o putin

100 g faina ( 5 linguri )
100 g ciocolata neagra
70 g unt ( o felie de 2 degete grosime )
70 g zahar tos ( 3 linguri )

 3 oua
1 praf de sare
1 lingurita esenta de rom

Crema de deasupra:
250 g branza de vaci ( branza dulce)

1 lingura smantana sau 2 de lapte
1 lingurita esenta vanilie
1 galbenus de ou
40 g de zahar tos ( 2 linguri )

Intr-un vas adanc, ciocolata si untul se topesc pe aragaz. Cand s-au topit complet se dau deoparte.
Intr-un castron se amesteca 70 de grame de zahar si cele trei oua, se bat bine si apoi se adauga faina, praful de sare si o lingurita esenta de rom. Cand amestecul s-a omogenizat se incorporeaza si ciocolata topita. Compozitia obtinuta se toarna intr-o tava tapetata cu putina faina sau hartie de copt. ( 20 cm)
Intr-un bol separat, se amesteca cele 40 g zahar, branza, galbenusul si esenta de vanilie. Cu ajutorul unei lingurite, se pune neuniform amestecul de branza si se amesteca din loc in loc, pentru a obtine un efect dragut.
Tava se baga la cuptor pentru 25-30 de minute la 180 grade ( 4 pe gaz ).
Se lasa sa se raceasca in forma cel putin 15 minute inainte de servire.
Sa aveti pofta !

Tocanita vanatoreasca / Hunter's stew

Tocanita vanatoreasca  / Hunter's stew

                reteta de pe

50ml de ulei
200g de pulpa de miel
200g de pulpa de pui
200g de cotlet de porc
200g de pulpa de vita
300g de rosii (conserva)
200g de morcovi
80g de telina
200g de ceapa
2 linguri de MAGGI Secretul Gustului
10 boabe de piper
1 legatura de patrunjel
    Mod de preparare
    Carnea se taie in cubulete si se pastreaza in vase separate. Legumele se toaca si se soteaza in 50 ml ulei apoi se adauga carnea, pe rand, din zece in zece minute in urmatoarea ordine: vita, miel, porc, pui.
    Se soteaza adaugand cate o cana de apa calduta odata cu fiecare fel de carne. Dupa ce ati pus si carnea de pui, puneti dafinul si piperul.
    Acoperiti cu apa si lasati sa fiarba la foc mic inca 40 de minute.
    Adaugati apoi rosiile decojite (zdrobite), 2 linguri de MAGGI Secretul Gustului Intensavor Legume si inca o cana de apa.
    Dupa ce scade apa stingeti focul, sarati daca mai e cazul si adaugati patrunjelul tocat.

Musaca de piure cu carne tocata

Add caption

Musaca de piure cu carne tocata

pentru 12 portii = o tava ( yena ) de 40 x 25 cm

Umplutura:    600-700 g carne tocata  ( porc , vita sau amestec )  
   2 cepe mari  
   sare, piper, 
   1/2 lingurita cimbru 
   3 linguri pasta de tomate sau 4 de bulion sau 5 de suc de rosii  
   optional, 1 lingurita rasa de boia dulce sau iute, dupa gust 
   optional, un dovlecel mic  
   1 ou
   2 kg cartofi
   100 g unt pentru piure
   100 ml lapte

    putin ulei sau unt si pesmet pentru uns tava
    3 linguri de ulei si 1 lingura pasta de tomate pentru decor

Mod de preparare
   Se caleste , ceapa tocata la foc foarte mic, pana incepe sa devina translucida . Se adauga carnea si dovlecelul dat prin razatoarea mica si se mai caleste la foc mic timp de 15 minute.  Se adauga sare si piper dupa gust, cimbrul, 3 linguri pasta de tomate, boia si se opreste focul. Se lasa sa se raceasca pana cand putem tine mana in amestec fara sa ne friga. Se adauga oul si se amesteca din nou.
   Cartofii se curata,se spala, se taie ca pentru tocana si se pun la fiert in apa rece cu sare. Cand incepe apa sa clocoteasca se ia spuma si se mai lasa la fiert la foc mic- mediu inca aproximativ 30 minute. Dupa ce cartofii sunt fierti ( se rup cand sunt intepati cu furculita), se scurg de apa, dar apa scursa se pastreaza. Se paseaza, se amesteca cu unt si lapte, se adauga sare dupa gust si se mai subtiaza cu zeama in care au fiert cartofii pana la obtinerea unui piure putin mai moale decat in mod obisnuit.
   Se porneste cuptorul la 180 grade sau treapta 4 .
   Se unge tava cu putin ulei sau unt si se tapeteaza cu pesmet.
   Se aseaza un strat de piure care sa fie aproximativ jumatate din cantitatea totala de piure. Se niveleaza. Se adauga amestecul de carne si se niveleaza. Se adauga restul de piure si se niveleaza si acesta. Cele 3 linguri de ulei se pun la incalzit intr-o tigaita. Cand se incinge uleiul se adauga 1 lingura de bulion si se opreste focul. Amestecul obtinut se intainde ca ultim strat peste musaca.
   Daca in tava au ramas pe inaltime mai putin de 2 cm ( 2 degete) pana la margine, exista riscul sa dea in foc. Pentru siguranta se pune pe o treapta inferioara a cuptorului o tava goala si tava cu musaca se pune deasupra pe gratar.
   Se da la foc foarte mic pentru 20 minute si  apoi se se mai tine 15 minute la 180 grade.
   Este gata cand este rumenita frumos.
   Se lasa la racit cel putin 30 minute.
   Sa aveti pofta !

Rulada cu capsuni

Rulada cu capsuni

         o reteta de pe
1/5 dintr-un cub de margarina Rama Maestro (50g)
4 oua
1/2 pahar cu zahar (125g)
3/4 pahar faina (130g)
1 lingurita rasa praf de copt (4g)
600 g de capsuni
2 jeleuri de capsuni
Zahar pudra pentru ornare

1 Pregatiti aluatul. Separati galbenusurile de albus. Bateti albusurile cu zahar pana la omogenizare. In continuare, amestecati incet, apoi adaugati treptat ouale si faina amestecata cu praful de copt. In cele din urma, turnati margarina Rama Maestro topita si racita si amestecati usor cu o lingura.
2 Turnati aluatul in tava de 22x27 cm acoperita in prealabil cu hartie de copt. Intindeti-l uniform si coaceti-l timp de aproximativ 10 minute la 180°C.
3 Scoateti blatul copt si puneti-l impreuna cu hartia de copt intr-o forma de prajituri cu dimensiunea de 8x27 cm.
4 Pregatiti spuma de capsuni. Dizolvati jeleurile intr-un pahar cu apa fierbinte si lasati-le sa se raceasca. Amestecati jumatate din capsuni cu jeleul dizolvat.
5 Asezati capsunile ramase pe blatul din tava si turnati spuma de capsuni. Puneti prajitura in frigider pentru o ora pentru a se intari.
6 Acoperiti prajitura cu un blat de lemn si intoarceti-o invers. Intai scoateti tava si apoi hartia de copt. Presarati zahar pudra sau adaugati un topping de ciocolata inainte sa o serviti.

Saturday, April 25, 2015

Monday, April 20, 2015

Reteta Mititei / Romanian Mititei Recipe

Mititei românești  /  Romanian Mititei

Este o reteta pe care am facut-o dupa multe, foarte multe incercari. Am preluat ce mi s-a parut bun din mai multe retete celebre cum ar fi Caru' cu bere, Cocosatu, etc.
Merita sa incercati macar o data sa ii faceti acasa. Nu ii veti mai cumpara gata facuti !

Sunday, April 5, 2015

Singur Cook Episodul 5

english version soon...

Sunt incredibile filmuletele ! ♥

Imi voi permite sa traduc retetele pentru prietenii mei care nu stiu ( inca ) romana. Inca nu stiu sa traduc " singur cook " :P

Romanian garlic sauce / Mujdei

This recipe was founded on

Romanian garlic sauce

5 crushed garlic cloves,
2 olive oil tablespoons,
2 water tablespoons,
100 g of sour cream,
salt to taste.

The water and olive oil will be poured over the crushed garlic cloves and mixed
until they become a homogenous paste and after the sour cream and salt are added
and mixed together.

Mujdei( de usturoi )

5 catei de usturoi zdrobiti
2 linguri ulei de masline / floarea soarelui
2 linguri apa
5 linguri = 100 grame smantana
sare dupa gust

Se curata usturoiul si se zdrobeste. Se amesteca cu uleiul si apa si se zdrobeste
in continuare pana devine o pasta. Se adauga smantana si sare dupa gust si se amesteca.

Friday, April 3, 2015

Stuffed mushrooms with dates fruit / Curmale in ciuperci

"Brain Food" Mushrooms

Preparation time: 15 minutes
Cooking time: 25 minutes

Ingredients (for 4 servings)
- 12 fresh large whole white mushrooms (700-800 gr/1.7-1.8 lbs )
- 24 dates (100-120 gr / 4 oz)
- 4 tablespoons margarine (vegetable, common)
- 1 teaspoon spice mix : turmeric, sage, basil, thyme, oregano, garlic, ginger, rosemary
- 1 clove of garlic
- 1 bunch dill freshly dried dill or a spoon
- Salt and pepper

Preparation Method

1. Peel the mushrooms well and arrange in the pan; Besides them put the stems, cut in half lengthwise
2. In a saucepan melt margarine. When completely melted, add all the spices, chopped garlic and finely chopped dill
3. Remove the pits of dates and place 2 shredded dates in each mushroom
4. Pour 3-4 teaspoons of sauce in each mushroom. Drizzle with sauce the mushrooms stems too.
5. Bake 25 minutes in the preheated oven at 180 Celsius ( 350 Fahrenheit )

Serve hot or cold with any vegan sauce or with rice.

Enjoy your meal!

Curmale in ciuperci

Timp de pregatire: 15 minute
Timp de gatire: 25 minute
Cost aproximativ: 14 ron

Ingrediente ( pt 4 portii )
- 12 ciuperci Champignon proaspete ( 700-800 gr )
- 24 curmale ( 100-120 gr )
- 4 linguri margarina ( vegetala, obisnuita )
- 1 lingurita cu varf amestec de condimente Food Brain (turmeric, salvie, busuioc, cimbru, oregano, usturoi, ghimbir, rozmarin) :
- 1 catel de usturoi
- 1 legatura marar prospat sau o lingura marar uscat
- sare, piper

Mod preparare

1. Ciupercile se curata bine si se aranjeaza in tava; langa ele se pun gramajoara si piciorusele, taiate in doua pe lung
2. Intr-o craticioara se topeste margarina. Cand s-a topit complet se adauga toate condimentele, usturoiul pisat si mararul tocat fin
3. Se scot samburii curmalelor si se pun maruntite cate 2 curmale in fiecare ciuperca
4. Se toarna 3-4 lingurite de sos in fiecare ciuperca. Se stropesc cu sos si piciorusele ciupercilor
5. Se coc 25 minute in cuptorul preincalzit, la 180 grade ( treapta 4 a aragazului )

Se servesc calde sau reci cu orice sos de post sau cu garnitura de orez.

Reteta este originala, gandita de mine pt. acest concurs si denumita dupa excelenta combinatie de condimente.

Sa aveti pofta !

Tuesday, March 31, 2015

My first post on my culinary blog ♥

I am a romanian housewife and mom. I love cooking and certainly i am addict to romanian food. If you wish to prepare a Romanian dish and you need a recipe or tips about, do not hesitate to ask me. I'll be happy to share with you from my cookbooks.