Iepure la cuptor

Iepure la cuptor: Ingrediente: iepure 1,5 kg (curatat) Pentru marinata:  1 pahar cu vin alb 1 pahar cu otet (de mere) 2 morcovi 1 telina mica 1 ceap...

Ingrediente:

iepure 1,5 kg (curatat)
Pentru marinata:
1 pahar cu vin alb
1 pahar cu otet (de mere)
2 morcovi
1 telina mica
1 ceapa
1 catel de usturoi
sare
piper
cimbru
2-3 foi de dafin.
Pentru cuptor:
1 pahar cu vin alb
1 pahar cu suc de rosii
1 lingura ulei de masline
2 morcovi
1 catel de usturoi
sare
piper
2-3 foi de dafin

Mod de preparare:

1. Se aseaza iepurele curatat intr-o oala. Se condimenteaza cu sare, piper, cimbru si foile de dafin. Se adauga usturoiul, ceapa, morcovii si telina taiate felii. Se adauga vinul alb si otetul. Se completeaza cu apa pana se cuprinde iepurele. Se pune oala la frigider si se tine la marinat pentru 24 de ore.

2. Dupa ce a stat 24 de ore la marinat, carnea se ia si se opareste. Marinata si legumele se arunca. Apoi carnea se aseaza intr-o tava pentru cuptor. Se condimenteaza cu sare, piper, cimbru si foile de dafin. Se impaneaza carnea cu usturoi. Se taie morcovii rondele si se adauga in tava. Se pun vinul, sucul de rosii si un pahar cu apa. Se presara uleiul de masline pe carne. Se pune tava la cuptor (190-200 grade, aproximativ 1 ora/1 ora si jumatate). Din cand in cand se mai acopera iepurele cu lichid din tava, pentru a nu se usca.

Se poate servi cu cartofi natur cu patrunjel proaspat si cu o salata de varza sau salata verde cu ridichi si ceapa verde.

Pumpkin Bundt Cake ~ The Frugal Sisters

Pumpkin Bundt Cake ~ The Frugal Sisters

Ingredients:

• 1 1/2 cups AP flour
• 1 1/2 tsp cinnamon
• 3 eggs
• 3/4 cup vegetable oil
• 3/4 tsp baking soda
• 1/8 tsp salt
• 1 1/2 cups sugar
• 1 15oz can pumpkin puree
• 1 cup chopped walnuts (optional)

Directions:
Preheat oven to 350 degrees.  Spray bundt pan  with non-stick cooking spray.
Whisk together flour, salt, baking soda and cinnamon together in a bowl and set aside.
Mix sugar and oil together, then add eggs one at a time, mixing well in between.
Add pumpkin and mix well.
On low speed, slowly add dry ingredients to wet.  Mix until flour it is incorporated. Then, fold in nuts (if you are using them).
Pour batter into prepared bundt pan.
Bake for approximately 45-55 minutes.  Do the toothpick test to see if it is done.
Let cake cool 15 minutes then invert cake on to a cooling rack to cool completely.
Once completely cooled top with cream cheese icing.  You can use store bought cream cheese icing, or make your own.
Cream Cheese Icing:

• 6-8 cups Powdered Sugar
• 1 stick of butter
• 2 tsp vanilla extract
• 8 oz cream cheese

Directions:
Cream butter, vanilla and cream cheese together. Slowly add powdered sugar until desired consistency.
If you like cinnamon try adding a teaspoon or two to your icing.  It goes perfect with this cake.
Enjoy!

Cartofi in crusta de malai -retete de post

retete atractive: cartofi in crusta de malai -retete de post: retete de post  CARTOFI IN CRUSTA DE MALAI Cei care si-au scos din meniu cartofii prajiti, pot incerca reteta pentru cartofi la cupto...

Ingrediente:

• 6 cartofi medii
• o mana de malai
• rozmarin
• sare
• ulei de masline
• piper
• 1 capatana de usturoi

Instructiuni:

Curatam cartofii de coaja, ii spalam bine si ii taiem cubulete, apoi ii punem la fiert in apa cu sare. Ii lasam vreme de 10 minute, apoi ii scurgem de apa. Incingem uleiul de masline si adaugam usturoiul feliat si rozmarinul. Le lasam pe foc timp de 1 minut. Cartofii ii punem intr-o tava tapetata cu hartie de copt. Peste ei adaugam uleiul, rozmarinul si usturoiul. Presaram o mana de malai, amestecam bine si dam tava la cuptor vreme de 30 de minute, la 180 de grade, dupa ce am incins cuptorul. Din cand in cand amestecam in cartofi pentru a se rumeni pe toate partile.

Honeycomb Toffee / Cinder Toffee

Honeycomb Toffee

source: http://www.buzzfeed.com/tasty           

Recipe

2 Cups Sugar
1/2 Cup Light Corn Syrup
1/3 Cup Water
1 Tbsp. Baking Soda

Dark Chocolate
Sea Salt/Maldon Salt

Candy Thermometer

Line a 9 inch baking tray with parchment paper and grease thoroughly.

Set aside a metal whisk and 1 Tbsp. of Baking Soda.

In a LARGE saucepan (bigger the better - as this will more than triple in size) over medium/high heat - combine sugar, corn syrup, and water. Stir to incorporate then leave to boil. Insert candy thermometer and continue to heat - without stirring - until the mixture reaches 300˚F (150˚C). Remove from heat and - working quickly - add the baking soda and quickly whisk into the sugar syrup (whisking for no more than 5 seconds - to prevent deflating the toffee). The mixture will begin to expand, quickly pour it into the prepared pan and leave to set DO NOT MOVE for 1-2 hours.

Once the toffee has cooled and set, remove from pan and using a blunt object, shatter the toffee into bite size pieces.

Melt Chocolate in a microwave safe bowl for 75-90 Seconds - stopping to stir after every 30 seconds. Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes. Enjoy!

Jelly Belly Cookie Boxes

Jelly Belly Cookie Boxes

original source and credits:  http://www.glorioustreats.com/2015/03/jelly-belly-cookie-boxes.html

Flowers and jelly beans… two sure signs that spring is here!
Of course these aren’t just any flowers, or just any jelly beans… I created these “sweet” flowers with Jelly Belly jelly beans!
And what’s better than a cookie topped with Jelly Belly beans?  How about cookies topped AND filled with Jelly Belly jelly beans!
These Jelly Belly Cookie Boxes are so colorful and fun, they’d be perfect for Easter, a ladies tea, or any spring celebration!
If you’ve been reading my blog for any length of time, you already know I love making cookie boxes!  I’ve created different designs for most every holiday, and these are my new favorite!  The colorful Spring Jewel mix from Jelly Belly created the perfect inspiration for these spring cookie boxes!

Ready to make some pretty cookies?
Let’s get started!
You’ll need…
1.)  A batch of cookies made with my Sugar Cookie Recipe.
2.)  Two circle cookie cutters, one about 3/4″ smaller in diameter than the other.  I used cutters that were 2.5″ and 1.75″ in diameter.   For each finished cookie box you’ll need 4 cookies.  One batch of dough will make about 5 finished cookie boxes using the same dimensions I’ve used.
3.)  A batch of Royal Icing.
4.)  Jelly Belly jelly beans to decorate the tops of the cookie boxes, and fill them.  For the flowers shown, I used Jewel Sour Lemon, Jewel Sour Apple and Jewel Orange Jelly Belly jelly beans.

Directions –
Bake the cookies – Prepare cookie dough (as directed in the recipe linked above), then cut out circles using your larger circle cutter.  For each finished cookie box you’ll need 4 circle cookies. I used a 2.5″ cookie cutter, but feel free to adjust the size as you wish.  Bake the cookies WHOLE (do not cut out the centers until after the cookies are baked).  As soon as the cookies are baked and you have removed them from the oven (but they are still hot) use the smaller circle to cut into the center of HALF of your cookies.  Cut through the dough with the smaller cutter, but do not touch the cookies (leave the cutout center in place).  Allow the cookies to cool a minute or two on the baking sheet, then use a spatula to carefully move the cookies, with the cutout intact, onto the cooling rack.  Once the cookies have cooled fully, THEN remove the inner circle.  You may need to use the smaller cutter to make sure the inner circle is cut cleanly through.
Once you have each of the piece you need, set them together in sets with one whole cookies as the bottom of the “cookie box”, then add two rings and then you’ll need one whole cookie as the top (pictured below)

Decorate the cookies – Decorate the cookie tops with royal icing as desired.  I colored my icing light blue.  Outline and then fill in with the blue icing (or a color of your choice), then allow to fully dry, at least 4-8 hours.
While you wait on the icing to dry, prepare the Jelly Belly “flowers”.  I created these same kind of flowers for my Jelly Belly Flower Cake, so hop on over to that post for step by step photos on how to make the flowers and leaves.
Cut the Jelly Belly beans (as show in the Jelly Belly Flower Cake post) and set the candies together on your work surface in the same way you plan to assemble then on the cookies.  For the Jelly Belly flowers I made in the cake post I “glued” the candies together with royal icing so I could quickly assemble the finished cake.  For these cookies, there is no need to glue the flowers together ahead of time.  Simply cut the candies as needed, and set aside.  Once the base icing on the cookies is fully dry, use royal icing to attach each “flower petal” (Jelly Belly halves) directly to the iced cookie.
If desired, after you’ve added the flower and leaves to the cookies, add a simple dotted border (I used white icing) to finish off the look.
I chose a simple and elegant look by creating the same daisy-like flower on each cookie.  Feel free to create flowers in a mixture of colors.





Wouldn’t these Jelly Belly Cookie Boxes look amazing as place settings on your Easter table?   They’d be perfect for a garden party, tea party, or any spring celebration!
Be sure to visit Jelly Belly to stock up on these pretty spring jelly beans!
Love Jelly Belly jelly beans?  Here are a couple more beautiful and creative ideas from friends…
Jelly Bean Fudge – from Shugary Sweets
Feather Her Nest Baby Shower, with adorable birds nest cupcakes – from Creative Juice

Disclosure – I was provided product and/or payment in exchange for my work creating this post.  All images, text and opinions are my own.  I only work with brands I use and love.

Lemon Rhubarb Mascarpone Mousse Cake

 source:     delectable deliciousness: Fancy little lemon-rhubarb mousse cakes

Lemon Rhubarb Mascarpone Mousse Cake:

For the tulip paste:
4 ounces unsalted butter, softened
4 ounces powdered sugar, sifted
1/2 cup egg whites, at room temperature
4 ounces all purpose flour, sifted
1 1/2 Tb cocoa powder.

Cream the butter and powdered sugar together in a stand mixer fitted with the paddle attachment. Sift the flour and cocoa powder together and add to the butter mixture and mix until incorporated. Do not overmix. Use right away or store in the refrigerator, taking it out 30 minutes before you plan to use it.
Pour the batter into a piping bag fitted with a small plain tip. Line a baking sheet with parchment paper. Using a ruler set on top of the sheet as your guide, pipe lines with the tulip paste onto the parchment paper, or any shape you desire. You can also smooth a large amount of the paste on the paper and using a ruler set on the rim of the pan, use a decorator comb to drag on the batter to form lines. When I make somewhat straight lines, this is the method I use, and I use the pastry bag method for lace patterns and others. Set the baking sheet in the freezer until the tulip paste is firm. Keep frozen until you are ready to pour the cake batter on top.

For the ribbon sheet cake:
4 ounces finely ground almonds (I used slivered)
3 ounces powdered sugar
1 ounce all purpose flour
4 eggs
1 egg yolk
3 egg whites
1 ounce granulated sugar
1 ounce melted unsalted butter

In the bowl of a stand mixer fitted with the paddle attachment, beat the almonds, powdered sugar, flour and 2 eggs until combined. Scrape the sides and bottom of your bowl with a spatula and add the remaining 2 eggs and the yolk until well combined. Set aside.
Whip the egg whites in a separate bowl until they appear foamy, add the granulated sugar in a steady stream and whip until you get a glossy meringue. Fold the meringue mixture into the egg/flour mixture. Stir in the melted butter and fold until all the ingredients are well incorporated but without deflating your meringue base.

Remove the baking sheet with the tulip paste from the freezer and pour the cake batter on top. Bake at 450F for about 6-8 minutes or until the sponge becomes to color. Remove from the oven, let cool a few minutes and invert your cake onto a piece of parchment paper. Peel the baking paper. Let cool before using. You can keep it wrapped in the refrigerator for up to a week or in the freezer for a month. Bring it back to room temperature before you fit it in the pastry rings. Line 6-8 pastry rings (depending on their size, mine are 3 inches wide) with parchment paper, cut 1.5 inches wide strips of cake and cut them to fit around the inside of your rings. Divide the mousse inside the rings and let set.

For the mousse:
1 egg, separated
2 TB sugar
2 oz mascarpone cheese, at room temperature
75 ml. heavy cream
1 tsp. powdered gelatin (1/2 sheet) + 1 Tb water
zest and juice of one lemon
1 cup cooked rhubarb

Sprinkle the gelatin over the water, stir and let sit to bloom. In a large mixing bowl, whisk the mascarpone with the sugar, add 1 egg yolk and whisk until well incorporated. Heat the gelatin for about 10 seconds in the microwave and quickly whisk it in the mascarpone batter. Add the lemon juice and zest. Whip the egg white until stiff, fold into the mascarpone mixture. Add the cooked rhubarb. Whip the heavy cream to medium stiff peaks, and fold into the mascarpone. Divide it evenly and carefully among the pastry rings. Store in the refrigerator for 2-4 hours or overnight.

Granted it takes a tad longer than a baking brownies but it is just as fun and as good, and if you like playing with shapes, batters and let your imagination run wild, this is a good project to tackle in the kitchen. The end result is so tasty you won't be disappointed!

Ceafă de porc super fragedă | Tender Steak

Ceafă de porc super fragedă | Tender Steak

Ingrediente: Pentru 8-10 porții de ceafă de porc super fragedă aveți nevoie de:

• 3 kg ceafă de porc
• 3-4 căței de usturoi
• 1 ardei gras roșu
• 1 pahar vin alb (200 ml)
• 3-4 fire cimbru proaspăt
• piper
• sare

Această rețetă de ceafă de porc gătită la foc mic în cuptor este cred că cea mai fragedă ceafă de porc pe care am mâncat-o vreodată, iar modul de preparare este foarte simplu, trebuie să aveți doar răbdare să fie gata, pentru că timpul de coacere este destul de mare (1h/per kg de carne).
Condimentarea cefei de porc
Pentru a condimenta ceafa de porc am folosit ingrediente simple și ușor de găsit în orice perioadă a anului. Am folosit un ardei gras pe care l-am spălat și l-am tăiat rondele.
Carnea de porc am spălat-o cu apă rece și am pus-o într-un vas yena încăpător, care are și capac. Dacă nu aveți un astfel de vas puteți folosi o cratiță și un capac termorezistent ce pot fi puse la cuptor.
Peste carnea de porc se pun rondelele de ardei gras și câțiva căței de usturoi curățați și tăiați rondele. Se condimentează cu sare și piper după gust, se adaugă și câteva crenguțe de cimbru… eu am pus cimbru proaspăt pentru că am cimbru ghiveci, însă puteți folosi și câteva rămurele de cimbru uscat.
Se completează friptura cu 1 pahar de vin alb și 1 pahar de apă rece, și se pune la cuptor acoperită cu capacul.
La ceafa de porc nu se pune ulei sau alt tip de grăsime, pentru că este un tip de carne care prezintă zone de grăsime ce se topesc în timpul preparării termice, dând o savoare deosebită mâncării.
Ceafa se ține la cuptor 3-4 ore (aproximativ 1 oră per fiecare kilogram de carne) la aproximativ 160 grade Celsius, și din oră în oră se deschide cuptorul și se mai ia sos cu lingura care se toarnă pe friptură în partea superioară. Cu 30 de minute înainte de final, se scoate capacul și se lasă friptura la cuptor pentru a obține o crustă frumoasă deasupra.
Cum se servește ceafa de porc la cuptor
Ceafa de porc preparată încet la cuptor este deosebit de fragedă, atât de fragedă încât se desprinde fără a fi nevoie să o tăiem cu cuțitul. În ceea ce privește garnitura cu care puteți servi ceafa de porc, puteți alege preparate din cartofi, salate sau murături.