Whoopie de migdale/Almond whoopies

Va mai amintiti de Mac Whoopie? Iata ca a sosit momentul pentru a doua reteta de whoopie, de data asta una dulce si...migdaloasa foc! Asadar pentru toti cei ce apreciaza gustul intens de migdale..si nu numai pentru ei..voila!

Do you remember Mac Whoopie?  Well,it's now time for a second whoopie recipe, a sweet and almondy one this time! So, for all the almonds lovers and not only for them..voila!

 

Ingrediente:

-185 grame unt moale

-100 grame zahar(din care vreo 30 grame zahar vanilat)

-3 oua

-160 grame migdale fara pielita-macinate

-120 grame zahar pudra

-250 grame faina

-1 lingurita praf de copt

-1/2 lingurita bicarbonat de sodiu

-2 picaturi esenta de migdale

-120 ml lapte

-90 grame felii migdale prajite

Ingredients :

-185 grams(6,5 oz) butter, room temperature

-100 grams(3,5 oz) sugar(of which a third vanilla sugar)

-3 eggs

-160 grams(5,64 oz) almonds(without skin)-grounded

-120 grams(4,23oz) confectioner sugar

-250 grams(8,80 oz) flour

-1 teaspoons baking powder

-1/2 teaspoon sodium bicarbonate

-2 drops almond extract

-120 ml milk

-90 grams(3,17oz) sliced grilled almonds

 

Mixam 100 grame de unt cu zaharul pana se albeste, apoi adaugam doua oua. Continuam sa mixam si adaugam migdalele macinate. Omogenizam si dam la rece.

We mix 100 grams of butter with the sugar until it whitens, then add two eggs. We keep mixing then add the grounded almonds. When it’s homogenous we put in fridge.

 

Amestecam restul de unt cu zaharul pudra. Incorporam oul ramas, faina, praful de copt si bicarbonatul, esenta de migdale si laptele. Amestecam si turnam compozitia intr-un poche. Formam gramajoare rotunde pe o tava tapetata cu hartie de copt si coacem la cuptorul incins la 180C pentru aproximativ 10 minute.

We mix the rest of the butter with the confectioner sugar. We incorporate the third egg, the flour, the baking powder, the sodium bicarbonate, the almonds extract and the milk. We mix well and pour the batter in a pastry bag. We form little rounds onto a baking sheet, on a tray and bake for approximately 10 minutes in the preheated oven, at 180 C.

 

 

Lasam sa se raceasca si unim doua cate doua cu crema rece. Le trecem prin feliile de migdale prajite. Se pastreaza la rece pana in momentul servirii.

We let cool and “glue” two whoopies with the cold filling, then roll into the grilled almond slices. We keep in the fridge until serving.

 

 

 

 

 

 

 

Budinca de dovlecei/Zucchini pie

Din categoria "Retete de la Bubu" va prezint azi o budinca de dovlecei minunata si usor de facut. Merge si ca aperitiv,dar servita alaturi de un sos de usturoi cu iaurt e nebunie curata, nu ii mai trebuie nimic. Pofta buna sa aveti!

Today I'm presenting you another one of my "Recipes from Bubu", a wonderful, easy to make zucchini pie. It goes well as a starter,but served with a garlic yoghurt sauce is absolutely insane, it doesn't need anything else! Bon appetit!

Ingrediente:

-6 oua

-1 ½ kg dovlecel

-sare

-apa

-gris sau pesmet

Ingredients :

-6 eggs

-1 ½ kg zucchini

-salt

-water

-semolina or breadcrumbs

Batem ouale cu putina sare si 2 linguri de apa si adaugam faina in ploaie pana se ingroasa putin,ca la clatite, apoi adaugam treptat gris sau pesmet pana devine consistent.

We beat the eggs with a pinch of salt and 2 tablespoons of water and gradually add flour until becomes a little thicker, like the pancake batter, and then add semolina or breadcrumbs until it becomes consistent.

Pe o tava unsa cu ulei se pun dovleceii taiati cubulete si storsi, apoi turnam cu o lingura compozitia de oua peste ei.

We cut the zucchinis into small cubes and squeeze and then put them in an oiled tray. We pour the batter over them with the help of a tablespoon.

 

 

 

Bagam la cuptorul incins pana ce compozitia s-a legat si budinca s-a rumenit usor. Lasam sa se raceasca, feliem  si servim cu un sos de iaurt cu usturoi.

We put in the heated oven until it’s done and the zucchinis are golden brown. We let cool, slice and serve with a garlic yoghurt sauce.

 

 

 

Supa cu galuste/Dumplings soup

Va propun o supita fierbinte cu galuste, buna pentru vremea rece de afara. Se face usor, iar cu legumele si carnita ramase puteti incropi o salata boeuf, asa cum urmeaza sa fac eu azi..:)) Pofta buna va doresc!

Today I come with a hot dumplings soup, that matches the cold weather. It's easy to do, and with the remaining vegetables and meat you can do a boeuf salad, like me.:)) Bon appetit!

Ingrediente:

-1 kg pui cu tot cu oase

-2 cepe medii

-5-6 morcovi

-1 patrunjel  radacina

-1 pastarnac radacina

-sare

-patrunjel frunze

Ingredients :

-1 kg of chicken, bones included

-2 medium onions

-5-6 carrots

-1 parsley root

-1 parsnip root

-salt

-parsley leaves

 

Punem apa la fiert impreuna cu puiul si zarzavaturile curatate,spalate si taiate(ceapa o punem intreaga). Adaugam putina sare si/sau delikat. Lasam sa fiarba la foc mic, luand spuma ce se formeaza deasupra. Cand  carnea si legumele sunt gata le scoatem din supa si punem cu o lingura inmuiata in supa fierbinte din compozitia de galuste.  Lasam sa mai fiarba 3-4 minute, oprim focul si adaugam patrunjel  tocat marunt.

We put the chicken and the peeled and cut vegetables boil in water (except the onion, which we leave whole). We add salt and/or delikat. We let simmer, taking the bubbles .When the meat and the vegetables are ready, we take them away from the soup and, with a tablespoon dipped in soup, we form dumplings from the composition. We let simmer for another 3 or 4 minutes and add fresh chopped parsley leaves.

Pentru compozitia de galuste :

-1 ou mare

-gris de grau

-sare

Batem oul cu un praf de sare si adaugam grisul in ploaie pana capata consistenta unei smantani groase. Amestecam bine si luam cu lingura inmuiata in supa.

For the dumplings composition:

-1 large egg

-wheat semolina

-salt

We beat the egg with a pinch of salt and then gradually add the semolina until it becomes thick but fluid. We mix and pour into the soup with a tablespoon dipped in hot soup.

 

 

 

 

Placinta de dovleac/Pumpkin pie

Placinta de dovleac este preferata mea cand vine vorba de placinte. Imi aminteste de copilarie, cand ne facea Bubu,mai ales de Revelion,si punea bani in ea, pentru noroc. Numai ca nu punea o singura moneda, ci multe,asa ca toata lumea era fericita ca de Noul An ii va merge bine..:))

The pumpkin pie is my favorite when it comes to pies. It reminds me of childhood, when Bubu (my grandma) was baking it, especially on New Year's, and was also putting some coins in it, for luck(Romanian tradition :) ). But she was not putting only one coin, but more, so that everybody was happy that the New Year is gonna be a wealthy one..:))

Pentru foi:

Intr-un castron turnam o cana si un sfert de apa calduta, putina sare, 2 linguri ulei, le amestecam bine apoi adaugam treptat faina pana facem un aluat elastic.

 Impartim coca in 6 si facem 6 foi cat putem de subtiri. Pe fiecare foaie punem putin zahar, o lingurita de ulei si 4-5 linguri dovleac. Intindem pe toata foaia. Impachetam si punem intr-o tava unsa bine cu ulei.

For the sheets of dough:

In a large bowl we pour a cup and a third of warm water, a pinch of salt, 2 tablespoons of oil, we stir well then gradually add flour until it becomes an elastic dough.

We divide the dough in 6 parts and roll 6 thin sheets of dough. On each sheet we sprinkle sugar, a teaspoon of oil and 4-5 tablespoon of the pumpkin mixture. We spread along the whole sheet. We roll and put in an oiled tray.

 

 

 

 

 

Pentru amestecul de dovleac :

Amestecam bine 2.000 -2,200 kilograme dovleac curatat si dat pe razatoarea mare cu 7 linguri zahar, esenta de rom, zahar vanilat si 2 lingurite de scortisoara.

For the pumpkin mixture:

We mix well 2.000-2,200 kilograms(4 lb 6,54 oz-4 lb 13 oz) of deseeded grated pumpkin with 7 tablespoons of sugar, rum extract, vanilla sugar and 2 teaspoons of cinnamon.

Punem placinta la cuptorul incins pentru 35-40 de minute sau pana ce foile devin aurii.

We put the pie in the heated oven for 35-40 minutes, or until it becomes golden brown.

 

 

Frittata

Frittata este un fel de mancare traditional italian ce seamana cu omleta, la care se adauga diferite ingrediente precum carne, cascaval, legume...Spre deosebire de omleta insa, pregatirea se face in doua etape, prima pe aragaz si a doua la cuptor. Este o alternativa placuta pentru un mic dejun copios, asa ca va las sa descoperiti in continuare o varianta simpla, cu sunca si cascaval, asa, ca pentru o dimineata friguroasa...:)

Frittata is a traditional Italian dish similar with the omelette, enriched with different ingredients like meat, cheese, vegetables..Unlike the omelette the preparation is made in two steps, first on the stove and the second in the oven. It's a nice alternative for a generous breakfast, so I'll let you discover a simple version, with ham and cheese, just perfect for a cold morning...:)

Ingrediente pentru o portie:

-1 ceapa mica

-2 oua

-sunca

-cascaval

-verdeata

-sare,piper

Ingredients for one portion:

-1 small onion

-2 eggs

-ham

-cheese

-herbs

-salt,pepper

Tocam ceapa fin si o punem la prajit in putin ulei.

We slice the onion and fry it in a tablespoon of oil.
 

            Batem ouale intr-un vas mic si adaugam sunca taiata cubulete si cascavalul ras sau taiat marunt. Adaugam ceapa calita si potrivim de sare si piper. Bagam la cuptorul incins pana ce frittata e facuta la mijloc si pufoasa. Un cutit introdus in mijlocul frittatei trebuie sa iasa curat. Adaugam patrunjel tocat marunt si servim cald.

             We beat the eggs in a small bowl and add the diced ham and the grated cheese. We add the fried onion and add salt and pepper. We put in the preheated oven until the frittata is set in the middle and lightly puffed. A knife inserted into the center of frittata should come out clean. We add parsley and serve warm.

 

 

            

 

Cheesecake

Pentru ca am in casa mari amatori de cheesecake,am tot incercat retete de-a lungul timpului,si pana acum asta e declarata castigatoare.:) Va servesc asadar cu o felie pe care o puteti manca simpla sau cu un piure de zmeura, asa, ca noi!

Because there are huge fans of cheesecake in our family, I tried, over the years,many recipes, and so far this is the winner of them all.:) I invite you to a slice of cheesecake which you can serve simple or with raspberry puree,like us!

Pentru blat :

-250 grame biscuiti faramitati

-125 grame unt topit(eu folosesc putin mai mult de obicei)

For the crust :

-250 grams(8,81 oz) crushed biscuits

-125 grams(4,40 oz) melted butter(I usually use more than that)

Pentru compozitie :

-500 grame branza dulce

-150 grame zahar

-2 linguri faina

-3 oua

-250 ml smantana dulce

-aroma la alegere :1 lingurita esenta vanilie sau portocala, razatura de lamaie..

For the filling :

-500 grams(17,63 oz) cottage cheese

-150 grams(5,3 oz) sugar

-2 tablespoons flour

-3 eggs

-250ml(8,45 ounce) crème fraiche

-a flavor that you like: lemon zest, vanilla extract…

Incalzim cuptorul la 180C. Amestecam biscuitii faramitati cu untul topit si racit si tapam fundul unei tavi de tort cu hartie de copt,apoi punem blatul de biscuiti. Apasam cu o lingura pentru a uniformiza bine.Punem la frigider.

We heat the oven at 180C(350F).We pour the  cooled melted butter over the biscuits and mix. We press onto bottom of a springform pan. We press with a tablespoon to level. We put into fridge.

Batem cu telul branza dulce pana devine neteda,apoi adaugam zaharul si faina,si ouale unul cate unul,amestecand dupa fiecare. Adaugam smantana dulce si aroma preferata.Amestecam si adaugam peste blat. Introducem la cuptor 50-55 minute,pana ce devine ferm la atingere. Lasam sa se raceasca.

We whisk the cottage cheese until becomes smooth then add the sugar and the flour and the eggs one by one, whisking well after each one. We add the crème fraiche and our favorite flavor. We mix and add over the crust. We put in heated oven for 50-55 minutes until it feels firm when touched. We let cool.

Piept de pui la cuptor si cartofi cu rozmarin/Chicken breast in the oven and rosemary potatoes

Titlul reprezinta si reteta.:)) Mai multe ce sa va zic? Doar ca,asa cum v-ati dat seama deja, aceasta reprezinta o alta reteta lenesa de weekend, care sa nu ne ocupe timp dar sa ne satisfaca pofta.:) Pofta...buna!

The title actually represents the recipe.:))What can I say more? Only that,as you have already seen,this represents another lazy weekend recipe, that shouldn't take much of our time but still satisfy our hunger.

Ingrediente:

-piept de pui

-cartofi

-usturoi

-ulei

-condimente

Ingredients :

-chicken breast

-potatoes

-garlic

-oil

-spices

Taiem cartofii in 4 si ii asezam in tava. Ii condimentam cu rozmarin si sare.  Pieptul de pui il frecam cu boia de ardei si sare si apoi il impanam cu usturoi(facem mici gaurele cu ajutorul cutitului si introducem bucati de usturoi), apoi il stropim cu ulei-cateva lingur-i si apa(eu pun mai multa apa si mai putin ulei) si mai adaugam condimente dupa gust. Eu am mai pus rozmarin si patrunjel uscat.Bagam la cuptorul incins pentru 20-30 minute,pana introducem o furculita si sunt gata. Feliem si servim cald. Noi am servit cu un sos de rozmarin si portocale.Pofta buna !

We cut the potatoes in 4 and put them in the tray. We sprinkle rosemary and salt. We rub the chicken breast with salt and paprika and then we stuff it with garlic (we make little holes with the help of the knife and put pieces of garlic in each of them) then we drizzle with oil- few tablespoons- and water (I use more water and less oil) and add some more spices. I used rosemary and dried parsley. We put in the heated oven for 20-30 minutes until we introduce a fork in them and they are ready. We slice the chicken and serve warm. We served it with a rosemary and orange sauce. Enjoy!

 

 

 

Macarons cu crema de capsune/Strawberry macaroons

Pentru a face primii mei macarons, acestia adica, m-am pregatit temeinic. Am citit zeci de site-uri,am vazut tutoriale,m-am speriat si m-am imbarbatat. Toata lumea parea speriata de ei,asa mititei cum sunt, si mi-am zis ca voi face si eu cand voi fi pregatita.Ei bine,iata ca azi  m-am simtit pregatita,asa ca va prezint primii mei macarons, deliciosi chiar,daca imi permiteti sa adaug.:) Nu sunt nici pe departe perfecti,mai am de lucrat, insa pentru o prima incercare sunt multumita. Si asta in mare parte si Laurei Adamache,de la care am luat reteta de baza, si sfaturile foarte utile.

In order to bake my first macaroons, these ones, I prepared myself very serious. I read dozens of sites, I saw tutorials, I got scared and I encouraged myself. Everyone seemed scared, as little as they are, so I decided I would bake them when I will feel ready. Well,today, ready I felt, so I present you my very first macaroons, and even some delicious ones, if I may add.:) They are not even close to being perfect,I still have a lot to improve, but for a first try I declare myself satisfied. And this thanks to Laura Adamache, from whom I took the basic recipe and some useful advice.

Ingrediente macarons:

-180 grame zahar pudra

-90 grame albusuri(aproximativ 3 albusuri)

-20 grame zahar tos

-100 grame faina de migdale

-colorant alimentar pudra,culoarea rosie

Ingredients macaroons :

-180 grams (6,34 oz) confectioner sugar

-90 grams (3,17 oz) egg whites(approx. 3 whites)

-20 grams (0,70 oz) granulated sugar

-100 grams (3,52 oz) almond flour

-red food coloring

 Ungem un vas cu zeama de lamaie si mixam albusurile cu un praf de sare pana devin consistente. Adaugam o treime din zaharul tos,mixam iar 1 minut sau 2, adaugam inca o treime din zahar,repetam operatiunea,adaugam si restul de zahar si mixam pana obtinem o bezea ferma.

We anoint a bowl with lemon juice and mix the whites with a pint of salt until they become consistent. We add a third of the granulated sugar, mix for 1 or 2 minutes, add another third, repeat the procedure, add the rest of the sugar and mix until we get a firm meringue.

Amestecam faina de migdale cu zaharul pudra si cernem de 2-3 ori. Adaugam colorantul pudra. Adaugam treptat amestecul de faina si zahar albusului de ou, amestecand de jos in sus,incetisor.

We mix the flour with the confectioner sugar and sift 2 or 3 times. We add the food coloring. We gradually add the flour mixture into the meringue, stirring gently, bottom up.

In tava tapetata cu hartie de copt formam cu un poche cu varful rotund mici macarons. Ca sa ne fie mai usor putem desena in prealabil pe hartia de copt rotunduri si sa ne ghidam dupa ele. Eu am o plansa de silicon speciala pentru asa ceva,asa ca am scapat de desenat.

We form little macaroons with a piping bag on the tray lined with baking paper. To make it easier, we can draw some circles on the baking paper before and guide after them. I have a special silicone board, so I got rid of the drawing.

 

Batem usor tava de masa,pentru a uniformiza macarons-ii. Lasam tava pe masa aproximativ o ora,pana atingem un macaron si nu lipeste. Ii coacem la cuptorul incalzit la 150 grade, 10-15 minute.

We gently tap the tray over the table, to even the macaroons. We let the tray on the kitchen table for an hour, until we touch a macaroon and it’s not sticky. We bake in the preheated oven (150 C) for 10-15 minutes.

Ingrediente umplutura :

-3 capsune mari

-110 grame unt la temperatura camerei

-1/2 lingurita esenta vanilie

-3-4 cesti zahar pudra

-1 lingura crema de branza

Mixam capsunele pana devin piure. Adaugam esenta de vanilie si untul, apoi aproximativ 2 cesti de zahar pudra si mixam. Incorporam crema de branza. Adaugam zahar pudra cate putin, pana ajungem la consistenta dorita. Umplutura ar trebui sa fie moale si fina,insa sa isi pastreze forma.

 Ingredients filling :

-3 large strawberries

-1 stick butter, room temperature

-1/2 teaspoon pure vanilla extract

-3-4 cups powdered sugar

-1 tablespoon heavy cream

In a food processor, pulse strawberries until pureed. Add in butter and vanilla, and about 2 cups of the sugar. Pulse until well combined. Incorporate cream. Add in small amounts of powdered sugar, to reach the desired consistency. Frosting should be smooth and soft, yet hold its shape.

 

Lipim macarons cate doi cu ajutorul cremei de capsune si  servim imediat! :)

We sandwich the macaroons together with the strawberry frosting and serve immediately!:)

 

 

 

 

Sfaturi pentru o buna reusita:

-albusurile trebuie sa fie vechi de cel putin 3 zile. Se pastreaza in frigider pana in ziua cand facem macarons, cand ii scoatem cu 2-3 ore inainte.

-pentru a manevra mai bine compozitia de macarons, puneti poche ul intr-un pahar inalt(ca in poza) si umpleti-l.

Little pieces of advice:

-the egg whites must be at least 3 days old. Keep them in the fridge and take them out only in the day you bake the macaroons, 2-3 hours before.

-in order to handle the batter better, put the piping bag in a tall glass(see picture) and fill it.