Tort cu banane si budinca/Banana-pudding cake

Daca ar fi sa fac un top al celor mai usoare retete de dulciuri,asta probabil ar ocupa loc fruntas. E genul de dulce pe care il faci cu ce ai prin casa si cand nu ai timp/chef de gatit. In ciuda acestor lucruri,este foarte gustos si destul de ieftin.
If I were to make a top of the easiest sweets to cook, this one would probably be in front of the list. It's the kind of dessert you're making with what you have in your pantry and when you don't have time/mood for cooking. Despite all these, it is very tasty and pretty cheap.

Ingrediente:

-250 gr biscuiti maruntiti

-150 gr unt topit la foc mic

-2 banane coapte

-o mana de stafide

-un plic budinca-orice aroma doriti

-500 ml lapte

-5 linguri zahar

Ingredients :

-250 gr chopped biscuits

-150 gr butter (melted to low temperature)

-2 ripe bananas

-a handful of raisins

-one sachet of pudding(any flavor you like)

-500 ml milk

-5 tablespoons sugar

Untul topit si racit partial il amestecam cu biscuitii pudra(eu i-am bagat cateva secunde la robot,dar ii puteti pune intr-o punga de plastic si marunti cu sucitorul,sau,cum mai fac eu uneori,ii puteti pune intr-un vas de plastic si pisa cu dispozitivul cu care faceti piure J ) Amestecul  il punem intr-o tava rotunda(sau nu) apasand bine cu o lingura pentru a se tasa,apoi il introducem la frigider pentru jumatate de ora.

We mix the cooled melted butter with the biscuits (I put them in the food processor, but you could also use a plastic bag and a rolling pin or, as I sometimes do, put them in a plastic bowl and crash them with the potato masher J ). We put the mixture in a round (or not)dish and we press firmly, then we put it in the fridge for half an hour.

Intre timp,taiem bananele feliute si preparam budinca asa cum scrie pe plic (cu zaharul si laptele mentionate).

Meanwhile, we slice the bananas and prepare the pudding according to the instructions on the sachet (with the mentioned amount of milk and sugar)

Dupa jumatate de ora scoatem blatul de la rece,asezam bananele si stafidele peste el si acoperim cu budinca racita.Ta-daa ! Desertul nostru este gata, nu ne mai ramane decat sa il bagam la rece cateva ore sau peste noapte. Noi am servit ornat cu frisca si ciocolata rasa.Yummmy !

 After half an hour we take the biscuit dough out of the fridge, we place the slices of banana and the raisins over it and cover with the cooled pudding. Ta-daa! Our dessert is ready, all we have to do now is to put it to the fridge for a couple of hours or overnight. We served it with whipped cream and chocolate flakes. Yummmy!

Pilaf

Pilaful reprezinta pentru mine comfort food. Imi aminteste de copilarie cand bunica mea,Bubu pentru noi, ne gatea inca una din bunatatile ei si noua nu ne ramanea altceva de facut decat sa mai cerem o portie.Nu o sa imi iasa niciodata vreo mancare la fel ca a ei,chiar daca mi-a dictat retetele exact cum le facea,insa eu incerc de fiecare data sa readuc gustul unic al copilariei mele.
Pilaful se poate face cu inimi si pipote de pui, cu piept de pui sau pulpe,insa pentru ca mai nou mofturosul meu copil nu prea se omoara dupa carne astazi am facut simplu.

Romanian pilaf represents comfort food for me. It reminds me of my childhood when my Grandma,Bubu for us,was cooking another one of her delicious foods and we couldn't help but asking for another portion. I will never be able to reproduce the taste of her food, even though she dictated me the recipes exactly as she used to cook them, but I keep trying to bring back the taste of my childhood.
The pilaf can be made with hearts and gizzards, chicken breast or thighs, but because my newly picky child does not eat a loot of meat today I cooked it simple.

Ingrediente:

-1 ceasca orez bine curatat si spalat(150 gr)

-un morcov taiat feliute

-un ardei taiat cubulete

-o cutie ciuperci taiate marunt

-delikat

-o lingura margarina

Ingredients:

-1 cup well rinsed rice(150 gr)

-a sliced carrot

-a pepper cut into cubs

-a can of mushrooms

-delikat seasoning

-a tablespoon margarine

Punem margarina in cratita si o topim la foc mediu,iar cand e topita adaugam orezul si calim cateva minute. Apoi adaugam un litru si jumatate de apa,morcovul,ardeiul,ciupercile si delikatul. Lasam sa fiarba la foc mic 15-20 minute,pana ce orezul si legumele sunt gata.Dupa ce ne asiguram ca sunt fierte le potrivim de sare si piper si le bagam la cuptor pentru inca 20 de minute.Servim cu castraveti murati !

We melt the margarine to medium and when it’s melted we add the rice and we cook for a few minutes. Then we add a litre and a half water, the carrot, the pepper, the mushrooms and the seasoning. We simmer to low heat for 15-20 minutes, until the rice and the vegetables are ready. After we assure that they are done we add salt and pepper and put in the oven for another 20 minutes. We serve with pickles!

Supa frantuzeasca de ceapa/French onion soup

Cand am auzit prima data de supa de ceapa,am strambat din nas. Mi-am zis ca nu stiu de ce ar manca cineva asa ceva,cand avem atatea alte optiuni. A trecut ceva timp si anul trecut am avut ocazia sa gust, putin tematoare, dintr-o supa de ceapa,intr-un restaurant. Mi s-a parut fantastica,si nu mi-a venit sa cred ca am pierdut atata timp fara sa stiu despre ce e vorba. Si iata-ma, cateva luni mai tarziu, gatind ceea ce s-a dovedit o minunata supa apreciata de toata familia, usor de facut si deloc costisitoare. Si,daca nu luam in calcul branza adaugata la sfarsit,nici foarte calorica.:))

When I first heard about the French onion soup, I was reluctant. I said to my self that I see no reason anyone would eat that, when we have so many other options.It's been a while  and last year I had the opportunity of tasting, a bit fearful, the onion soup in a restaurant. I found it fantastic, I couldn't believe that I lost all this time without knowing what this is about. And here I am, several months later,cooking what turned out to be a wonderful soup appreciated by all the family, easy to make and not at all expensive. And, if we do not take into account the cheese we add in the end, not very caloric either.:)))

Ingrediente:

-6 cepe mari curatate si taiate marunt

-ulei masline

-1/4 lingurita zahar

-2 catei usturoi,taiati marunt(eu am pus 3)

-8 cesti supa pui sau vita

-½ ceasca vin alb sec

-1 foaie dafin

-1/4 lingurita cimbru uscat

-sare,piper

-8 felii prajite bagheta frantuzeasca

-1 ½ ceasca branza Gruyere rasa si putin parmezan ras

Ingredients:

-6 large onions, peeled and thinly sliced

-olive oil

-1/4 teaspoon sugar

-2 cloves garlic, minced (I used 3)

-8 cups beef stock or chicken stock

-1/2 cup dry white wine

-1 bay leaf

-1/4 teaspoon dry thyme

-salt, pepper

-8 slices of toasted French bread

-1 ½ cups of grated Swiss Gruyere with a little grated Parmesan cheese

Intr-o tigaie incapatoare incingem uleiul de masline si calim ceapa la foc mediu –iute pana devine maro,fara sa se arda,aproximativ 30-40 minute. Adaugam si zaharul la vreo 10 minute pentru a grabi procesul de caramelizare.

In a large saucepan we heat the olive oil and sauté the onions on medium high until well browned, but not burned, about 30-40 minutes. We add the sugar after 10 minutes to speed the caramelization process.

Adaugam usturoiul si mai prajim un minut,apoi transferam intr-o oala mai mare,si adaugam supa,vinul,frunza de dafin si cimbrul. Acoperim partial si lasam sa fiarba 30 minute,pentru a se intrepatrunde gusturile. Daca mai e nevoie,potrivim de sare si piper.Eu nu am mai adaugat deloc sare,deoarece supa si-a facut foarte bine treaba.Inlaturam frunza de dafin.

We add the garlic and sauté for another minute, then transfer in a larger pot, and add the soup, the wine, the bay leaf and the thyme. We cover partially and simmer for 30 minutes, until all the flavors are blended. If needed, we add salt and pepper. I didn’t, the soup was salty enough. We discard the bay leaf.

Pentru a servi putem fie folosi forme individuale fie oala mare. Turnam supa in forme.Acoperim cu toastul si adaugam branza rasa. Punem la cuptorul incins la 350 C pentru 10 minute sau pana ce branza face bule si prinde o crusta maronie.Servim imediat !

To serve we cand either use individual oven-proof bowls or one large casserole dish. We pour the soup in the bowls, cover with the toast and add the grated cheese. Put into the oven for 10 minutes at 350 C or until the cheese  bubbles and has a brown crust. We serve immediately!

sursa

Madlene/Madeleines

Siii..pentru ca mi-am luat forme de madlene..iuhuu..am zis sa le inaugurez cu o tura din aceste prajiturele delicioase si usor de facut.
And because I bought madeleine molds..yeeyyy..I decided to test them with a batch of these delicious and easy to make little cakes.

Ingrediente:

-3 oua

-150 gr zahar

-200 gr faina

-2 linguri apa de flori de portocal(daca nu va place gustul-eu nu ma innebunesc-puteti inlocui cu putina coaja de portocala rasa si 2 linguri de suc de portocale)

-8 gr drojdie uscata

-100 gr unt topit

-50 ml lapte

Ingredients:

-3 eggs

-150 gr sugar

-200 gr flour

-2 tablespoons orange flower water (if you don’t like it-I’m not a big fan- you can replace it with some orange zest and 2 tablespoons orange juice)

-8 gr active dry yeast

-100 gr melted butter

-50 ml milk

Topim untul la foc mic, dam deoparte si lasam sa se raceasca un pic. Amestecam ouale cu zaharul pana se albeste amestecul. Adaugam apa de portocal si 40 ml lapte.

Amestecam,apoi adaugam faina si drojdia, apoi untul si laptele ramas. Mai amestecam si lasam sa se odihneasca 15 minute.

We melt the butter to a low temperature, we set aside and let cool. We mix the eggs with the sugar until it whitens. We add the orange flower water and 40 ml milk.

We mix and then add the flour and the yeast, then the melted butter and the rest of the milk. We mix again and then let rest for 15 minutes.

Ungem cu unt formele de madlene si turnam amestecul in ele(insa nu le umplem,caci ele vor mai creste si la copt)

Incingem cuptorul la 240C (termostat 8) si coacem 5 minute,apoi scadem temperatura la 200C (termostat 6-7) si mai lasam 10 minute.

We butter the molds and then pour the mixture (be careful not to fill them, though, as they will grow in the oven)

We heat the oven to 240C (thermostat 8) and bake for 5 minutes, then lower it to 200C (thermostat 6-7) and let bake for another 10 minutes.

Scoatem din forme si le lasam sa se raceasca pe un gratar,cu grija sa nu se lipeasca intre ele. Eu am uns cateva si cu niste ciocolata topita la cuptorul cu microunde,asa,sa fie !:) Merg de minune cu un pahar cu lapte(pentru copii) si cu o cana maare de cafea-pentru adulti.  Sa le serviti cu pofta !

Unmold the madeleines and let cool on a rack, careful because they are sticky. I melted some chocolate to the microwaves and spread it over some of my madeleines. They are perfect with a glass of milk (for children) and a big cup of coffee-for adults. Enjoy them!

Guacamole

Sosul asta e delicios si incredibil de usor de facut. Merge ca aperitiv,servit inainte de masa,ori pur si simplu ca gustare,in fata televizorului,alaturi de o bere.:)
This sauce is delicious and incredibly easy to make.It goes well as appetizer ,before meal,or served as a snack,in front of tv, accompanied by a beer.:)

Ingrediente:

2 fructe avocado coapte

1 rosie

1 ceapa mica

1 lingura suc lamaie(eu am folosit 2)

2 fire patrunjel

Sare,piper

Ingredients:

2 very ripe avocados

1 tomato

1 small onion

1 tablespoon lemon juice (I used 2)

2 springs parsley

Salt, pepper

Decojim rosia si o curatam de samburi.Rosia se decojeste foarte usor daca o tinem  2-3 minute in apa foarte fierbinte. Taiem apoi rosia in bucatele mici. Curatam avocado. Curatam ceapa si o taiem bucati.

Skin and de-seed the tomato. The tomato can be easily de-seeded if we keep it in hot water for 2-3 minutes. Cut the tomato into chunks. Remove the peel and stones from the avocados. Peel the onion and cut into chunks.

Punem ceapa,rosia,sucul de lamaie, patrunjelul(taiat marunt),sare,piper si avocado in mixer(paletele de metal) si mixam un minut,doua,pana se omogenizeaza.

Place the onion, tomato, lemon juice, parsley, salt, pepper and the flesh of the 2 avocados in the bowl (metal blades) and mix for 1 or 2 minutes until it is homogeneous.

Servim cu chipsuri de tortilla,nachos,crackers sau ce avem la indemana. Sa-aveti pofta,zic !

We serve with tortilla chips, nachos, crackers or whatever comes to hand.Enjoy!

Musaca/Mousaka

Eu am ales sa fac musaca cu pui de data asta,am vrut sa fie o mancarica mai usoara,mai ales ca nu am facut nici foarte multa,doar trei portii.Insa de obicei fac din amestec de porc si vita(sau doar porc) si dublez cantitatile.Asa ca puteti alege carnea preferata si sa dublati lista ingredientelor daca vreti sa va ajunga macar 2 zile.:)

This time I chose to use chicken meat, because I wanted it to be lighter, especially that I only cooked 3 portions. But I usually use porc and beef (or pork only) and double the quantities. So you can choose your favourite meat and double the list of ingredients if you want to have food for at least 2 days.:)

Ingrediente:

-500 gr carne tocata pui

-1/4 legatura verdeata-patrunjel,marar

-2 oua

-5 cartofi medii spalati,curatati si taiati felii

-ulei-50 ml

-bulion- o lingura

-sare,piper-dupa gust

Ingredients :

-500 gr minced chicken meat

-1/4 bunch parsley or dill

- 2 eggs

-5 medium potatoes washed, peeled and sliced

-oil-50 ml

-tomato puree-1 tablespoon

-salt, pepper-to taste

Incingem bine un sfert de pahar de ulei si adaugam carnea tocata. Amestecam incet si din cand in cand adaugam cate jumatate de pahar de apa.

We heat a quarter cup of oil and add the minced meat. We stir slowly and from time to time we add half a glass of water.

Dupa aproximativ 20 de minute (la porc dureaza mai mult) cand carnea e gata adaugam bulionul dizolvat in  putina apa si lasam putin sa fiarba,apoi adaugam sare,piper dupa gust si verdeata tocata marunt.

After approx. 2o minutes (it takes longer for the pork) when the meat is done we add the tomato puree dissolved in water and we let it boil just a little bit and then add salt, pepper and the chopped parsley(or dill).

Amestecam bine si dam deoparte sa se raceasca. Intr-un castron batem bine cele 2 oua cu putina sare.

Pregatim cartofii si ii tinem in apa rece.Eu,pentru ca am facut portii individuale,am ales niste cartofi mai mici,insa la o cratita normala sunt de preferat cartofi medii taiati pe lungime.E mai usor de lucrat asa plus ca se vad mai frumos la final,iar mancarea are un aer mai compact.

Am luat apoi formele(ca daca nu luam cratita J ) si am uns cu putin ulei fiecare forma. Adaugam un strat de cartofi, un strat de carne,apoi luam cu lingura ou si punem peste.Repetam operatiunea cu inca un strat de cartofi,apoi carne,apoi iar ou. Terminam cu un strat de cartofi « stropit » din abundenta cu ou. Daca va place mai sarat,puteti adauga putina sare pe cartofi,dupa fiecare strat. Eu i-am lasat asa,pentru ca amestecul de carne era tocmai bun.Deasemenea,cartofii se pot si praji in prealabil,insa eu prefer sa ii pun asa,e mai sanatos si la fel de gustos.

We stir and then set aside to cool. In a bowl we beat the eggs with a touch of salt.

We prepare the potatoes which we keep in cold water. Because I used individual portions I have chosen my potatoes to be little but for a normal pan it is better to use medium potatoes cut in length. It’s easier to work this way and prettier in the end, plus the food looks more compact.

I then took the little pans (otherwise I would have taken the big one  J ) and oiled each one a bit. We add a layer of potatoes, a layer of meat, then we use the spoon to add some beaten egg. We repeat the operation with another layer of potatoes, then meat, then egg again. We finish with a layer of potatoes covered with beaten eggs. If you like it saltier you could a touch of salt on each layer of potatoes. I let them just as they were because the mix of meat was just fine. Also, the potatoes can be fried, but I prefer to use them like that, it’s healthier and just as tasty.

Bagam cratita la cuptorul incalzit la temperatura medie pana se rumeneste ultimul strat de cartofi si cartofii sunt usor de strapuns cu o furculita. Pofta buna va doresc !

We introduce the pan in the heated oven at medium temperature until the last layer of potatoes is brown and the potatoes can easily be pierced with a fork. Enjoy!