Biscuiti cu unt de arahide

Reteta de biscuiti cu unt de arahide vine din America, unde arahidele se cultiva destul de mult. Stiu ca pe la ei acest unt se mananca pur si simplu pe paine cu gem, dar mie nu-mi place in astfel de combinatii. Asta nu inseamna ca imi lipseste din casa untul de arahide. Obisnuiesc sa pun cate o lingura din el la orice biscuiti, carora le da un gust deosebit de bun. De data asta, pentru ca mai aveam vreo jumatate de borcan, m-am hotarat sa fie ingredientul principal. Si uite asa au aparut acesti biscuiti cu unt de arahide. Sunt foarte usor de facut si la fel de usor de mancat. De un lucru sa aveti grija: se ard destul de repede, asa ca nu-i lasati foarte mult in cuptor. Continue reading „Biscuiti cu unt de arahide”

Supa rece de rosii in straturi

Poate v-am mai spus pana acum, supa de rosii e preferata mea. Pe blog am deja vreo 3 modurri de a o gati. In vara asta cred ca am facut-o de vreo 10 ori. Buna, gustoasa, dar incepuse sa fie plictisitoare. Prin urmare, la un moment dat a aparut necesitatea 😛 de a face o reteta noua. Cate ganduri, cate framantari, moaaama ce greu e sa fii blogger culinar! :))))

Ce a iesit e un fel de supa fusion, pentru ca pe langa rosii am pus si avocado, alta minunatie pe care as manca-o zilnic, Sunteti curiosi sa aflati reteta de supa rece de rosii?

Supa rece de rosii in straturi

Supa rece de rosii in straturi

Ingrediente:

  • 3 kg de rosii
  • 2 morcovi
  • 3 cepe
  • 1 bucata de telina
  • 1 radacina patrunjel/pastarnac
  • 2-3 linguri de otet de vin alb
  • 2 avocado coapte bine
  • 100 g smantana
  • 1 lamaie, sucul
  • 2 linguri oregano verde, tocat
  • sare, piper dupa gust

Cum se face:

  • Se dau rosiile prin masina speciala si se obtine suc de rosii. Acesta se fierbe impreuna cu morcovii, 2 cepe, telina si patrunjelul, pana ce scade foarte mult si se ingroasa bine. Fierberea se face la foc mediu si poate dura cateva ore bune. Se amesteca cu sare si piper dupa gust. Se pune si 1 lingura de oregano. Se lasa supa (care e mai mult un piure) sa se raceasca bine. In final se amesteca cu otetul, dupa gust.
  • Avocado se taie bucatele si pune intr-un blender impreuna cu sare si zeama de lamaie. Din el se face un piure. Se amesteca cu smantana si se pune la rece.
  • Pentru servit, se folosesc pahare mai mari, transparente (ca cele de whisky). Se pune un start de avocado, apoi un strat de supa de rosii. Deasupra se presara din abundenta ceapa tocata mic si restul de oregano.

Jambalaya de pui

 Prima oara am auzit de acest fel de mancare acum cativa ani. Numele jambalaya mi s-a parut foarte exotic si m-am gandit ca mancarea trebuie sa fie pe placul meu. Facand cateva cercetari, am aflat ca Jambalaya e o mancare specifica sudului SUA. Principalul ingredient este orezul, caruia i se adauga carne de pui, legume, creveti, carnati, rosii, s.a. in functie de regiune si gustul fiecaruia. Dupa cum vedeti, se aseamana foarte mult cu paella.
In principiu se intalnesc doua tipuri de jambalaya: cea Creola, numita si jambalaya rosie pentru ca alaturi de pui, carnati si creveti se pun si rosii.
Al doilea tip este cel Cajun, care nu contine rosii, dar in care carnea e prajita pana devine maronie, de unde si culoarea mancarii finale.
 Cam asta ar fi teoria. Marturisesc ca jambalaya mea este un mix al celor doua de mai sus, si e conforma gusturilor mele. Singurul lucru de care-mi pare rau e ca n-am avut niste creveti sa arunc inauntru 🙂

 

Jambalaya de pui

Jambalaya de pui

  Ingrediente:
  • 400 g piept de pui, taiat in bucati mici
  • 3 linguri ulei de porumb
  • 2 cepe tocate mic
  • 20 cm praz (partea alba) taiat rondele subtiri
  • 1 ardei gras verde
  • 1 bucata de telina
  • 3 catei de usturoi, taiati felii
  • 600 ml suc de rosii sau rosii in bulion sau rosii proaspete
  • 2 cani orez cu bobul lung
  • 3 cani supa clara de pui sau apa
  • sare dupa gust
  • 3 lingurite condiment cajun (reteta urmeaza)
  • patrunjel tocat
 Condiment cajun
  • piper negru 1/2 lingurita
  • praf de usturoi 1/2 lingurita
  • praf de ceapa 1/2 lingurita
  • piper cayenne 1 lingurita
  • chilli 1/2 lingurita
  • busuioc 1/2 lingurita
  • cimbru 1/2 lingurita
  • 2 foi de dafin

 

Mod de preparare

  • Pentru condimentul cajun se rasnesc toate mirodeniile pana devin ca o pulbere. Daca nu aveti piper cayenne, puteti folosi chilli.
  • Incalzeste uleiul si pune bucatile de pui. Lasa-le pana se auresc putin pe toate partile.Scoate-le din ulei.
  • Adauga ceapa, prazul, telina, ardeiul si caleste-le la foc mediu cam 5-7 minute, pana se auresc putin. Adauga usturoiul si mai lasa 1-2 minute.
  • Adauga puiul si orezul. Pune putina sare si condimentul cajun. Amesteca-le bine.
  • Adauga supa si sucul de rosii. Amesteca usor ca sa intre lichidul peste tot. Fierbe mancarea la foc foarte mic, pana ce orezul e fiert bine.
  • Se serveste presarat cu patrunjel si cu o salata verde.

Pui si porumb in stil Cajun

Am inceput operatiunea de primavara: golirea congelatorului. Ultima punga de porumb fiert. Ce sa fac cu ea? Pui si porumb in stil Cajun – am apelat la cartile mele de bucate si iata ce am gasit in „500 Greatest-ever chicken recipes”.

Pui si porumb in stil Cajun

Ingrediente pentru 4 portii:

  • 1 piept mare de pui, taiat in 4
  • 3 bucati porumb moale
  • 1 lingurita sare
  • 1 lingurita praf de usturoi
  • 1 lingurita piper praf
  • 1 lingurita chimion
  • 1/2 lingurita boia dulce (iute daca iti place)
  • 3 linguri unt topit
  • patrunjel verde tocat, pentru ornat

Cum se face

  • Incalzeste cuptorul  la 200 C. Pune gratarul inauntru.
  • Taie porumbul in bucati late
  • Amesteca intr-un castron toate cele 5 condimente.
  • Unge carnea si porumbul cu unt, apoi freaca -le bine cu praful din castron.
  • Dupa ce s-a incalzit bine gratarul, pune carnea pe el. Sub gratar pune o tava, ca sa curga sucul de la carne.
  • Lasa 15 minute. Adauga porumbul si mai lasa 15 minute. Intoarce carnea si porumbul din cand in cand.
  • Serveste mancarea calda, presarata cu patrunjel verde

 

English version
 
I started the spring operation : emptying the freezer. I found the last bag of corn. What to do with it? I turned to my cookery books and this is what I found in the 500 Greatestever Chicken Recipes. „

Ingredients for 4 servings:

* 1 large chicken breast, cut into 4
* 3 whole sweetcorn cobs
* 1 teaspoon salt
* 1 teaspoon garlic
* 1 teaspoon freshly ground black pepper
* 1 teaspoon ground cumin
* 1 / 2 teaspoon paprika
* 3 tablespoons melted butter
* chopped parsley, to garnish

How To

* Preheat oven to 200 C. Put the grill inside.
* Cut the cobs in thick slices
* Mix in a bowl all 5 spices. Brush the chicken with butter and sprinkle them and the corn slices with the spices.
* Place meat on the hot grill. Place a tray under the grill for the meat juices.
* Cook 15 minutes. Add corn and leave for 15 minutes more. Turn meat and corn from time to time.
* Serve hot, sprinkled with parsley

Briose Devil’s food

Devil’s food este un tort des intalnit in America, cu o textura aerata si plin de cacao. Numele este destul de ciudat de tradus, devil’s food insemnand mancarea diavolului. Parca suna mai bine in engleza, nu?:D
Martha Stewart a preluat reteta si a transformat-o in briose.

Briose Devil’s food

Ingrediente (pentru 40 briose):

  • 80 g cacao olandeza, neagra
  • 150 ml apa fierbinte
  • 450 g faina
  • 1 lingurita praf de copt
  • 1 lingurita bicarbonat de sodiu
  • 400 g unt
  • 300 g zahar tos
  • 1 praf mic de sare
  • 4 oua, la temperatura camerei
  • 3 linguri cu varf cu smantana
  • coaja de la o portocala, rasa

Pentru topping

  • 200 g ciocolata alba
  • 2 linguri smantana grasa
  • 50 g unt
  • 25 g mure

Cum se face:

  • Pregateste tavile de briose: le ungi bine cu unt si le tapetezi cu faina, sau pui in ele hartii de briose
  • Incalzeste cuptorul la 180 C
  • Bate bine cu telul cacaoa cu apa fierbinte, pana se omogenizeaza si arata ca o crema
  • Amesteca bine faina cu sarea, praful de copt si bicarbonatul de sodiu
  • Topeste untul si zaharul, la foc mic, amestecand
  • Toarna amestecul de mai sus intr-un castron si bate cu mixerul la viteza mare, pana cand se mai racoreste (cam 5 minute)
  • Adauga pe rand ouale, amestecand dupa fiecare.
  • Adauga coaja de portocala si crema de cacao amestecand bine
  • Adauga 1/2 din amestecul de faina, apoi smantana, apoi restul de faina. Amesteca bine dupa fiecare
  • Pune compozitia in forme,umplind  cam 3/4
  • Coace 20 minute.
  • Lasa briosele in tava cam 10 minute, apoi raceste-le pe un gratar
  • Cand sunt complet racite, fa glazura: Taie ciocolata alba bucati mici si pune-o intr-un castron
  • Intr-o craticioara incalzeste smantana si untul, pana cand untul e topit si amestecul a ajuns aproape de temperatura de fierbere
  • Toarna smantana peste ciocolata, lasa 2 minute si amesteca pana ce ciocolata se topeste bine.
  • Da murele printr-o sita, ca sa elimini samburii
  • Amesteca sucul de mure in ciocolata. Lasa la racit.
  • Toarna cate o lingurita de glazura pe fiecare briosa. Orneaza cu bombonele colorate
English version
I recently found these cuties and immediately felt in love. They are Devil’s cake in a mini shape.
The difference in my recipe is in frosting. In original is a cacao ganache, but I wanted something lighter. So I used some blackberries and white chocolate ganache.
Adapted from Martha Stewart Cupcakes
Makes 40
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 3/4 cup hot water
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/4 teaspoons coarse salt
  • 1 1/2 cups (3 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 4 large eggs, room temperature
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • 1 cup sour cream, room temperature

For frosting

  • 200 g white chocolate
  • 2 tablespoons cream
  • 50 g butter
  • 25 g blackberries
  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
  • Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
  • Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.
  • For frosting: cut white chocolate in small pieces and place it in a heatproof bowl
  • Mix cream with butter, over low heat and bring them to a simmer, until butter melts.
  • Pour the mixture over the chocolate. Let stand for 2 minutes
  • Stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
  • Strain blackberries, to remove the seeds
  • Mix blackberry sauce with ganache
  • Pour a teaspoon of frosting  over each cupcake. Sprinkle colored  sugar.

Biscuiti Oreo de casa (Homemade Oreo)

De cand au aparut biscuitii Oreo in Romania, fimiu ar manca non stop. Adevarul e ca sunt buni. Am gustat si eu si-mi plac. Contrastul dintre biscuitii nu foarte dulci, putin sarati si crema dulce de vanilie e minunat. Si, cum eu refuz sa mai cumpar biscuiti din comert, am cautat reteta pe net. In final am gasit-o pe un blog din USA si am facut biscuiti Oreo de casa. Rezultatul e 90% asemanator cu biscuitii Oreo cumparati, cele 10 procente diferite provenind din afanatori, arome chimice, conservanti si alte porcarii.

Va invit sa-i incercati si, in mod sigur, copiii numai asta vor cere.

Biscuiti Oreo de casa

sursa

Ingrediente (pentru 3 tavi de aragaz)

Pentru biscuiti:

  • 200 g faina
  • 75 g cacao Olandeza, neagra (neaparat folositi o cacao de buna calitate, inchisa la culoare)
  • 1/2 lingurita praf de copt
  • 1/2lingurita bicarbonat de sodiu
  • 1/4 lingurita sare
  • 150 g zahar tos
  • 150 g unt,moale, taiat cubulete
  • 1 ou

Pentru crema:

  • 100 g unt, moale
  • 200 g zahar pudra
  • miezul de la 1 pastaie de vanilie

Cum se face

  • Incalzeste cuptorul la 180 C
  • Pune foaie de copt in 3 tavi
  • Amesteca ingredientele uscate (de la faina pana la zahar)
  • Adauga untul si amesteca cu un mixer, la viteza mica.
  • Adauga oul si continua sa amesteci pana ce se formeaza o coca mai faramicioasa
  •  Ia cu o lingurita din coca si fa din ea o bila. Pune-o in tava. Apasa bine cu degetele, ca sa-i dai o forma circulara. Fa biscuitul subtire, pentru ca se va umfla la copt.
  • Pune biscuitii la 2 cm distanta, pentru ca nu vor creste prea mult la copt
  • Coace cam 10 minute
  • In timpul acesta fa crema. Amesteca untul cu vanilia, la viteza mica.
  • Adauga 1/2 din zahar si amesteca
  • Adauga restul de zahar si amesteca la viteza mica 3 minute
  • Mareste viteza la maxim si mai amesteca 3 minute, pana ce crema devine pufoasa.
  • Raceste biscuitii pe un gratar
  • Uneste cate 2 biscuiti cu crema.Si uite asa ai acum biscuiti Oreo, facuti de mainile tale. Sa-i mananci cu placere 🙂
Si sa nu uit. Particip pe blogul lui Nancy aka Spicie Foodie la Your Best Recipe. Va invit sa-i faceti o vizita, sa o salutati si sa cititi minunatele retete participante la eveniment. Luna aceasta eu am inscris „Chicken Vindaloo”.
English version
Since these cookies have appeared in Romania, my son wouldn’t eat anything else. The truth is that they are good.The contrast between the not too sweet, slightly salty cookies and sweet vanilla cream is wonderful. And, as I refuse to buy cookies anymore, had to find the recipe on the net. I finally found it on a blog in the USA.
The result is 90% similar to bought Oreo cookies, the 10 percent difference coming from the chemical flavorings, preservatives and other crap. I invite you to try them and, certainly, your kids will ask for them again.
source

Ingredients (for 3 trays)

For cookies:

* 200 g flour
* 75 g Dutch cocoa, black ( use a good quality cocoa, dark)
* 1 / 2 teaspoon baking powder
* 1 / 2 teaspoon baking soda

    * 1 / 4 teaspoon salt
* 150 g granulated sugar
* 150 g butter, softened, cut into cubes
* 1 egg
 
For filling:

* 100 g butter, softened
* 200 g caster sugar
* Core of a vanilla bean

How To

* Preheat oven to 180 C
* Put the baking sheet in three trays
* Mix dry ingredients (from flour to sugar)
* Add butter and mix with a mixer at low speed.
* Add egg and continue to mix until a dough is formed
* Take a teaspoon of dough and make it a ball. Put it in pan. Push with your fingers, to give him a circular shape. Make thin biscuit, because it will swell when baked.
* Put biscuits at a distance of 2 cm, because they will not grow too much when baked
* Bake about 10 minutes
* During this make the cream. Mix the butter and vanilla on low speed.
* Add half the sugar and stir
* Add the remaining sugar and mix on low speed 3 minutes
* Increase speed 3 more minutes, until the cream becomes fluffy. 

    * Cool the cookies on a wire rack
* Sandwich the cookies with cream.
This month I participate, again, to YBR at Nancy aka Spicie Foodie blog
Visit her, say Hello and see my Chicken Vindaloo beside other wonderful recipes. It will worth the time, trust me.

Cheesecake cu cacao

Ma bate nepoata-mea la cap de vreo saptamana sa fac un Cheesecake. Adevarul e ca si eu as vrea sa vad cum e. N-am mai facut asa ceva. Si ma gandesc ca, fiind o prajitura americana, n-are cum sa fie greu de facut 😀
Am cautat eu retete, pe bloguri americane mai intai, ca de (am zis eu) ar trebui sa stie sa faca prajitura lor nationala. Am gasit multe retete, dar nu mi-au placut. Si atunci m-a strafulgerat ideea: parca Miha avea ceva pe blogul ei. Ce am facut eu e o adaptare, pentru ca nu aveam destula ciocolata in casa.

 

Cheesecake cu cacao

Ingrediente (pentru forma rotunda de 23 cm cu inel detasabil)

Pentru blat

  • 200 g biscuiti
  • 50 g nuca
  • 120 g unt topit

 

Pentru crema

  • 2 cutii mici de branza Philadelphia (250 g in total)
  • 2 cutii branza tip Fagaras (cam 300 g in total, poate fi si mai mult)
  • 3 oua
  • 150 g zahar
  • 2 linguri esenta naturala de vanilie
  • 100 g cacao neagra

Pentru glazura

  • 100 g ciocolata amaruie Kandia
  • 50 g smantana

 

Mod de pregatire Cheesecake cu cacao

  •  Incalzeste cuptorul la 180 C (mediu)
  • Intr-un robot cu cutit marunteste bine biscuitii. Amesteca-i bine cu nuca si untul topit.Va rezulta un amestec asemanator cu firimiturile.
  • Pune amestecul in forma cu inel detasabil si apasa bine cu o lingura, pentru ca firimiturile sa se taseze bine. Pune forma in frigider
  • Amesteca, cu mixerul, toata branza cu zaharul, pana se omogenizeaza bine.
  • Adauga ouale pe rand si amesteca dupa fiecare
  • Adauga esenta de vanilie.Amesteca
  • Adauga cacao. Amesteca.
  • Pune crema in forma, peste blat. Niveleaza cu o spatula
  • Coace cam 1 ora, sau pana cand apare o mica crapatura la suprafata.
  • Lasa prajitura sa se raceasca in cuptor. Asta pentru a evita sa se crape mai mult.
  • Cu ajutorul unui cutit ascutit scoate inelul detasabil.
  • Incalzeste smanatana pentru glazura. Sa nu dea in clocot
  • Pune ciocolata si amesteca pana ce se topeste bine. Lasa sa se raceasca
  • Toarna peste prajitura si niveleaza cu o spatula.
  • Lasa la rece, pana a doua zi.
English version

I know about this type of desert for many years, but I didn’t bake it because cheese in sweets is not exactly what I like.
Last week my niece, which like a good (brand- new)mom wants to learn how to cook/bake for her little one, asked me to try it. (I have to try everything before her!). My recipe is an adaptation from Miha’s recipe. You can find the original here

 

Ingredients (for a 23 cm springform)

For the dough

* 200 g biscuits
* 50 g walnuts
* 120 g melted butter

For the cream

* 2 cans Philadelphia (250 g in total)
* 300 g cottage cheese
    * 3 eggs
* 150 g sugar
* 2 tablespoons natural vanilla essence
* 100 g dark cocoa

For frosting

* 100 g dark chocolate Kandia
* 50 g sour cream

How To:

* Preheat oven to 180 C (average)
* Grind crackers in a food processor. Mix thoroughly with the nuts and melted butter. The result is similar with crumbs.
* Put the mixture the springform and press with a spoon. Put in the refrigerator
* Mix with electric mixer, all cheese and sugar until well blended.
* Add eggs one at a time and mix after each
* Add essence. Mix
* Add cocoa. Mix.
* Put the cream over crust. Level with a spatula
* Bake about 1 hour or until a small crack appears on the surface.
* Let cake cool in oven. This is to avoid further cracking.
* With a sharp knife remove the detachable ring.
* Heat sour cream for glaze.
* Put the chocolate and stir until it melts well.
Let it cool
* Pour over cake and smooth the surface with a spatula.
* Allow to cool until the next day.

Briose cu migdale si merisoare (Cupcakes with almonds and cranberries)

 

Briose cu migdale si merisoare

Ingrediente (20 bucati):

  • 200 g unt, moale
  • 200 g zahar
  • 3 oua
  • 4 linguri melasa de curmale (sau 50 g zahar)
  • 50 ml lapte
  • 300 g faina
  • 100 g ciocolata Amaruie Kandia, taiata bucati mici
  • 1 lingurita praf de copt
  • 20 migdale, coapte in cuptor
  • 40 merisoare uscate

 Cum se face:

  • Amesteca untul cu zaharul, cu mixerul, 5 minute.
  • Adauga ouale unul cate unul, amestecand.
  • Adauga melasa si amesteca.
  • Pune praful de copt si jumatate din faina. Amesteca
  • Pune laptele, apoi restul de faina, amestecand dupa fiecare.
  • Pune ciocolata si amesteca usor.
  • Pune hartii de briose in formele speciale. Umple fiecare cosulet 3/4 cu de coca.
  • In fiecare pune o migdala si 2 merisoare.
  • Coace in cuptorul preincalzit 15 – 20 minute.

 

English version
Ingredients (20 pieces):

* 200 g butter, softened
* 200 g sugar
* 3 eggs
* 4 tablespoons molasses dates (or 50 g sugar)
* 50 ml milk
* 300 g flour
* 100 g bittersweet chocolate, cut into small pieces
* 1 teaspoon baking powder
* 20 almonds, golden in the oven
* 40 dried cranberries

How To:

* Mix the butter and sugar with electric mixer for 5 minutes.
* Add eggs one at a time, stirring.
* Add molasses and mix.
* Put the baking powder and half the flour. Mix
* Put the milk, then remaining flour, stirring after each.
* Put the chocolate and stir gently.
* Put muffin papers in special trays. Fill each basket 3 / 4 with dough.
* In every place an almond and 2 cranberries.
* Bake in preheated oven 15-20 minutes.

Crinkles

In engleza cuvantul crinkle inseamna (printre altele)a produce un sunet ca atunci cand se crapa ceva. Asta se intampla cand musti din biscuitii astia Crinkles: sunt moi la interior, dar crocanti la exterior . Si arata si foarte dragut  contrastul cacao – zahar pudra. Un deliciu.

Crinkles

Ingrediente

  • 150 g unt moale, taiat cuburi
  • 150 g zahar tos
  • 2 oua
  • 200 g faina
  • 1 lingura cacao neagra
  • 3/4 lingurita praf de copt
  • 135 g (o tableta si jumatate) ciocolata Kandia amaruie, taiata marunt
  • 1 fiola esenta de rom
  • 100 g zahar pudra

Continue reading „Crinkles”

Biscuiti cu fulgi de ciocolata Ghirardelli

Pentru mine Craciunul a fost (si) azi! Pentru asta trebuie sa-i  multumesc lui Heath care si-a amintit una din marile mele dorinte, care nu credeam ca se va implini ever! Mi-a adus GHIRARDELLI CHOCOLATE CHIPS!!!!! Si eu am facut Biscuiti cu fulgi de ciocolata Ghirardelli

Biscuiti cu fulgi de ciocolata

Nici nu va puteti imagina cate am citit eu despre aceste bucatele de minune ciocolatoasa. Ba chiar am si gustat biscuiti cu asa ceva. Dar nu aveam de unde sa cumpar, pentru ca se gasesc doar in USA (din ce am cercetat eu). Continue reading „Biscuiti cu fulgi de ciocolata Ghirardelli”

Supa de dovleac

Dovleacul este destul de cunoscut in Romania, dar noi il folosim mai ales in dulciuri. Cred ca asta se datoreaza gustului lui dulceag. Recunosc ca si eu am fost putin reticenta in a-l face supa, dar cu cateva condimente potrivite a iesit o mancare foarte gustoasa. Supa de dovleac se poate face in multe feluri. Azi va prezint cea mai simpla reteta. Dar puteti sa va delectati si cu o supa de dovleac cu pui si orez.

 

Supa de dovleac

Ingrediente

  • cam 1 kg pulpa de dovleac
  • 1 l supa baza de pui/vita sau apa
  • 2 cepe, tocate
  • 15 g unt
  • 2 lingurite nucsoara macinata
  • 1 1/2 lingurite piper macinat
  • sare dupa gust

 

Mod de pregatire Supa de dovleac:

  1. Taie cubulete nu prea mici pulpa de dovleac.
  2. Incalzeste untul intr-o oala si caleste putin ceapa.
  3. Adauga dovleacul si caleste putin.
  4. Pune supa de pui, 1 lingurita de sare, nucsoara si lasa sa fiarba la foc mic pana ce dovleacul e moale.
  5. Cu un blender vertical paseaza bine supa. Pune-o din nou la fiert.
  6. Daca supa ti se pare prea groasa, pune apa. Fierbe 2-3 minute.
  7. Adauga piperul. Gusta si potriveste de sare- piper- nucsoara.
  8. Serveste supa alaturi de crutoane sau , ca americanii cu cornbread.

Biscuiti din turta dulce

Cu vremea asta calda din noiembrie, nici n-am simtit ca mai sunt 2 saptamani si e Craciunul. Anul acesta vreau sa incerc cateva retete noi de biscuiti. Prima este cea de biscuiti din turta dulce. Se fac foarte usor si sunt foarte aromati. Pentru cei care iubesc scortisoara o sa fie o adevarata incantare. Mie mi-au iesit 4 tavi de aragaz.

Biscuiti din turta dulce

Ingrediente

  • 350 g faina 000
  • 1 1/2 lingurita praf de copt
  • 3/4 lingurita bicarbonat de sodiu
  • 1/4 lingurita sare
  • 1 lingurita ghimbir pudra
  • 2 lingurite scortisoara pudra
  • 1/4 lingurita cuisoare pudra
  • 100 g unt moale
  • 1 ou mare
  • 4 linguri miere lichida
  • 120 g zahar brun
  • optional: vanilie, coaja de lamaie (cate o lingurita) Continue reading „Biscuiti din turta dulce”

Prajitura cu ciocolata, topping de caramel si visine

When I saw this recipe in one of Chef Dennis‘ posts, I knew that I have to do it!  Here it is, a delicious huge  chocolate cookie. Thanks Dennis.

Cand am citit reteta asta intr-un post scris de Chef Dennis, am stiut ca trebuie s-o fac si eu neaparat. Prin urmare, acesta este cel mai mare biscuit cu ciocolata.

Am schimbat putin reteta originala, pentru ca avea foarte mult zahar si compozitia trebuia pusa intr-un aluat de tarta. Adevarul e ca mi-a fost muuult prea lene ca sa-l  fac  :D.

Prajitura cu ciocolata, topping de caramel si visine

Ingrediente pentru prajitura

  • 2 oua mari
  • 110 g faina
  • 100 g zahar brun
  • 100 g zahar tos
  • 110 g unt moale
  • 70 g ciocolata amaruie 55% , taiata bucati foarte mici
  • 50 g alune de padure, tocate

Ingrediente pentru toppingul de caramel

  • 5 linguri de zahar
  • 50 g apa fiarta
  • 1 lingurita amidon de porumb
  • 1 lingurita unt
  • o mana de alune de padure

Visine, pentru servit.

 1. Incalzeste aragazul la 170 C.
2. Bate ouale cu mixerul, pana ce devin ca o spuma (cam 3 minute)
3. Bate in oua zaharul, apoi untul pana ce a amestecat foarte bine, apoi faina.
4. Amesteca alunele si ciocolata. Toarna compozitia intr-o forma circulara (de tarta) cu diametru de cam 23 cm.
5. Coace 50- 55 min, sau pana ce scobitoarea iese curata.
6. Lasa sa se raceasca 30 min si toarna toppingul de caramel.
7. Ca sa prepari toppingul te caramel, amesteca amidonul cu 2 linguri de apa. Pune restul sa se fiarba. In timpul asta caramelizeaza zaharul. Pune=l intr-o craticioara cu fundul mai gros, pe foc mediu. Cand incepe sa se caramelizeze pe margini, amesteca usor, aducand zaharul netopit poeste cel topit. In final zaharul trebuie sa aibe o culoare de chihlimbar. Ia cratita de pe foc si CU MARE ATENTIE toarna apa. Ai grija ca se fac aburi FIERBINTI. Pune din nou pe foc , pana ce tot zaharul se dizolva. Adauga untul si amidonul. Amesteca bine si gateste pana ce toppingul arata ca o miere . Adauga alunele si amesteca. Lasa sa se raceasca putin si toarna peste prajitura.
Serveste cu garnitura de visine.
Prajitura cu ciocolata
I have to say that I did some changes in the original recipe. First, in my opinion it was toooooo much sugar, so I reduced the quantity. Second, I was lazy to do it and I didn’t find a pie crust to buy, so this is absent in my pie.
Ingredients for the pie

–>

  • 2 Large Eggs

 

  • 3/4 cup Flour

 

 

  • 1/2cup Brown Sugar

 

 

  • 1/2 cup White Sugar

 

 

  • 1/2 cup softened Butter

 

 

  • 1 cup  bittersweet chocolate, trimmed (or chocolate chips)
  • 1/2 cup chopped hazelnuts

 

Ingredients for Caramel topping

  •  5 table spoons of sugar
  • 1/4 cup boiling water
  • 1 teaspoon cornstarch
  • 1 teaspoon butter
  • some hazelnuts
 Sour cherries
1. Preheat your oven to 325
2. Beat the eggs in a large mixing bowl for 3 minutes  until foamy
3. Beat in sugars , then add the butter until very well blended, then add the flour.
4. Mix in hazel nuts and Chocolate Chips
5. Bake for 50-55 minutes in a 9 inch circular  mold, or until firm in the center.
6. Let cool for 30 minutes and pour the caramel topping over it.

7. To prepare caramel topping boil the water. Dissolve cornstarch in 2 tablespoons of water.  Meanwhile in a heavy bottomed pan heat the sugar over low heat. When the sugar starts to become brown at the edges, stir it gently, so the unmelted sugar goes over the melted one. Finally, the sugar must have a nice amber color. Remove from fire. Pour the boiling water with care, because a lot of HOT steam will be formed. Return to fire and stir until the caramelized sugar is totally dissolved. Add butter and cornstarch. Cook until the mixture resembles honey. Mix the hazelnuts. Let it cool a bit and pour it over the pie.

Serve with sour cherry.

 

Tort in straturi

Pentru ziua de nastere a sotului meu a trebuit sa fac un tort care sa poata fi transportat mai mult de 300 km si sa arate impecabil in final. Prin urmare crema cu unt sau frisca ieseau din calcul. Dupa lungi framantari am hotarat sa fac un tort in straturi, umplute cu crema ganache cu multa ciocolata. S-a comportat foarte bine. Pacat ca pozele cu tortul la inceput s-au pierdut, ca sa vedeti ca nici nu se cunostea ca tortuletul a calatorit atata pe soselele pline de gropi ale tarii. Tot ce mai am sunt ceva poze facute la ultimul sfert de tort, cat a mai ramas a doua a zi.

Tort in straturi

Ingrediente:
Pentru blaturi
  • 600 g faina
  • 500 g zahar tos
  • 350 g unt moale, taiat cubulete
  • 1 1/2 lingurite praf de copt
  • 6 oua
  • 500 ml lapte
  • un praf de sare

Pentru crema

  • 300 g ciocolata amaruie 75% cacao
  • 400 g smantana grasa
  • 100 g unt
  • 3 linguri zahar vanilat facut in casa

Pentru glazura

  • 100 g ciocolata amaruie
  • 70 g smantana grasa

Pentru decor alune sfaramate

 

Mod de pregatire:

Din aluat se fac 12 blaturi. Ca sa nu muncesc prea mult, eu am cumparat tavi rotunde de unica folosinta, din aluminiu. Se pune cam 3/4 de cana de aluat pentru fiecare blat. Stratul trebuie sa fie foarte subtire, altfel nu va ajunge compozitia pentru 12 foi. Eu am copt cate 2 blaturi deodata, in cuptorul electric, cu ventilator, la 180 C. In maxim 10 minute sunt gata.

Tort in straturi
 Tavile se ung bine cu unt si se tapeteaza cu faina. Untul se bate cu zaharul la viteza mare, cam 3 minute, pana se face o crema alba. Bate ouale in crema, unul cate unul.
Cerne faina cu praful de copt si sarea. Pune 1/3 in crema si amesteca. Pune , amestecand dupa fiecare adaugare, 1/2 din lapte, 1/3 de faina, 1/2 de lapte si ultima faina. Adauga vanilia.
Coace blaturile in cuptorul preincalzit, la 180 C. Ai grija ca daca le lasi prea mult in cuptor se ard usor, fiind foarte subtiri.
Raceste blaturile pe gratare.
Dupa ce ai facut toate blaturile si acestea s-au racit, e timpul pentru crema.

Taie marunt 300 g de ciocolata. Pune smantana pe foc mic si amestecand incontinuu asteapta pana ce da un clocot. Gusta din ea si verifica daca e fierbinte. Daca nu, mai amesteca in smantana si mai pune-o putin la incalzit. In final smantana nu trebuie sa fi fiert, dar sa fie destul de fierbinte ca sa topeasca ciocolata.  Toarn-o peste ciocolata si amesteca bine ca sa se topeasca toata. Pune si untul si omogenizeaza.  Pune cam o lingura de crema intre blaturi, ca sa-ti ajunga.

Glazura se face la fel ca si crema, numai ca va fi putin mai groasa. Unge tortul peste tot cu ea. Orneaza cu alune sfaramate.

Tort in straturi
English recipe:

For my husband’s birthday I had to make a cake that can be transported more than 300 km and finally to look perfectly. Therefore butter cream or whipped cream came out of the calculation. After long turmoil I decided to make a chocolate ganache cream. It was a wise decision. Too bad the cake pictures were lost. All I have are some pictures taken with the leftovers of the cake.

Ingredients
For 12 layers

* 600 g flour
* 500 g granulated sugar
* 350 g soft butter, cut into cubes
* 1 1 / 2 teaspoons baking powder
* 6 eggs
* 500 ml milk
* A pinch of saltFor the cream (ganache)

* 300 g dark chocolate 75% cocoa
* 400 g heavy cream
* 100 g butter
* 3 tablespoons homemade vanilla sugarFor frosting

* 100 g dark chocolate
* 70 g fat sour creamCrushed nuts for decoration

For the layers, in order not to work too much, I bought disposable round trays. Place about 3 / 4 cup of batter in each tray. The layer must be thin, otherwise the composition will not be enough for 12 sheets. I baked each two layers at once in electric oven with fan, at 180 C. Within 10 minutes they are ready.

1. Grease the trays with butter and coat with flour.  
2. Beat the butter with sugar at high speed, about 3 minutes, until mixture is a white. 
3.  Beat eggs in cream, one by one.4. Sieve flour with baking powder and salt. Put 1 / 3 in the cream and mix.  
5. Add, stirring after each addition, half of milk, 1 / 3 of flour, half the milk and flour last. Add vanilla.6. Bake the layers in the preheated oven, at 180 C. Make sure you don’t overcook them, being very thin.
7. Cool them on racks. After you’ve done all tops and they were cool, it’s time for the cream.8. Finely chop 300 g of chocolate. Put cream on low heat and stirring constantly wait until it starts to boil. Taste and check if it’s hot. If not, mix in the cream and leave it a bit more. Finally the cream should not be boiled, but should be hot enough to melt chocolate. Pour it over chocolate and mix well to melt it well. Put the butter and mix.
9. Put about a tablespoon of cream between the tops, and mount the cake.10. Make the icing is like cream, but it will be slightly thicker. Spread the icing over the cake.
11. Decorate with crushed peanuts.

Hamburger facut in casa

Suculent, aromat, cu suc de rosii care-ti curge pe barba, cu salata de varza si ceapa crocanta si cu chifteaua 100% din muschi de vita. Fara E-uri si fara ingrediente mai intai congelate pentru cine stie cat timp. Acest hamburger facut in casa i-l dau baiatului meu fara nici o teama ca-i va afecta sanatatea.

Hamburger facut in casa

Pentru 4 hamburgeri

  • 500 g muschi de vita
  • 1 ceapa mare, tocata marunt
  • 1/2 lingurita praf de coriandru
  • 1/2 lingurita praf de chimen
  • 20 g parmezan ras (proaspat daca se poate)
  •  1 ou
  • 2 linguri + inca putin pesmet
  • sare, piper dupa gust
  • sos de rosii
  • mustar
  • 4 chifle
  • putin ulei de masline
  • garnitura: varza,  ceapa rosie

Mai intai curata carnea de tendoane. Toac-o cu ce ai la indemana. In putin ulei inmoaie ceapa. Amesteca in carne ceapa, corindru, chimen, parmezan, ou, niste sare.

Eu fac toata operatia asta cu mana, ca sa se amestece mai bine. Atinge putin cu limba ca sa vezi daca e destul de sarat. Potriveste de sare si piper. Pune 2 linguri de pesmet si amesteca. Daca compozitia e prea moale, mai pune pesmet. Formeaza 4 chiftele mai mari si aplatizeaza-le putin, ca sa nu fie foarte groase. Da-le prin putin pesmet, pune-le pe o farfurie

si pune-le la rece:in congelator cam 20 min sau in frigider cam 1 ora.
Incalzeste o tigaie si pune putin ulei. Prajeste chiftelele la foc mediu cam 15 minute (sau mai putin daca iti plac mai in sange), pe ambele parti. Ca sa se faca mai repede apasa cu paleta chiftelele in timp ce ele se prajesc.

Taie chiflele in 2 si prajeste-le putin in toaster. Unge jumatatea de jos cu sos de rosii, pune un strat de varza deasupra, apoi chifteaua varza si ceapa. Daca iti place mai iute, unge cealalta jumatate de chifla cu mustar.
Se servesc calzi.

Cupcakes cu crema de unt

Happy birthday  my little angel!Bine, little nu mai e, ca a implinit 13 ani. Dar pentru mine tot un copilas dulce si iubit ramane. Si pentru ca a nimerit in mijlocul saptamanii, tort n-am avut timp sa coc. Dar tot i-am facut o surpriza. Adica cupcakes cu crema de unt

 

Cupcakes cu crema de unt

Ingrediente pentru cupcakes

  • 250 g unt moale
  • 100 g zahar brun
  • 150 g zahar tos
  • 200 g faina
  • 50 g cacao
  • 4 oua
  • 1 pachetel praf de copt
  • coaja de la 2 lamai
  • 2 lingurite esenta de vanilie
  • cateva picaturi de colorant alimentar rosu

Pentru topping

  • 150 g unt gras, moale
  • 450 g zahar pudra
  • 1 lingurita esenta vanilie
  • cateva linguri de lapte
  • colorant alimentar

 

Mod de pregatire: 

Pentru cupkcakes
Amesteca untul si zaharul cu mixerul, pana rezulta o crema pufoasa. Adauga ouale, unul cate unul. Imparte compozitia in 3 parti egale.
In prima treime pune coaja de lamaie, 90 g de faina, 1/3 din praful de copt.
In a2a treime pune 1 lingurita vanilie, 90 g faina, 1/3 praf de copt si colorant rosu pana ce amestecul ajunge la culoarea dorita.
In a3a treime pune restul de vanilie, cacao, restul de faina si praf de copt.
Pune cele 3 tipuri de compozitii in hartii speciale in tava de briose. Se coc la 180 C cam 20 min.

Pentru topping
Amesteca untul cu 1/2 din zahar. Adauga incetul cu incetul restul de zahar si vanilia. Pune lapte pana ce crema are consistenta dorita.
Coloreaz-o dupa plac. Pune-o pe cupcakes cu ajutorul unui posh. Orneaza cu bombonele.

Ghiveci de legume cu carne – Brunswick stew

Acest fel de mancare l-am pregatit pentru prima mea participare la The Daring Kitchen Callenge. Despre ce e vorba aici???!!! Pai The Daring Kitchen e un site unde in fiecare luna se propune un fel de mancare, care este apoi reprodus de persoane de prin toata lumea. Bineinteles, fiecare are un mod aparte de a o realiza. Pe 14 ale fiecarei luni, reteta este dezvaluita si participantele isi etaleaza „realizarile”. De data asta a fost vorba de un fel de ghiveci de legume cu carne american, la origine facut din iepure. Cum in zilele noastre (si la vremea asta din an) iepurii nu se gasesc, eu am folosit carne de curcan si manzat.

Ingrediente (pentru 6 persoane)

Ghiveci de legume cu carne
  • carne: 1 pulpa inferioara de curcan, cam 300 g vita (taiata cubulete) si cam 200 g costita afumata. In total in jur de 800 g .
  • 2 cartofi medii, taiati cubulete
  • 2 cepe medii, taiate
  • 1 cutie rosii in bulion
  • 300 g porumb congelat
  • 1 cutie fasole rosie, spalata de suc
  • 1 bucata telina, taiata cuburi
  • 2 morcovi taiati cubulete
  • cate 1/2 lingurita: cimbru, maghiran, piper,
  •  2 linguri otet balsamic
  • 1 praf chilli
  • sare dupa gust
  • 30 g unt

 

Mod de pregatire:

In reteta originala se foloseste si zahar, dar porumbul a fost dulce, asa ca eu n-am mai pus.

Mai intai am fiert carnea de vita, curcan si costita afumata in apa cat sa le cuprinda. Intr-o oala mare am pus untul si am calit putin ceapa, apoi morcovul si telina. Am adaugat putin din zeama de carne si am lasat pana s-au inmuiat. Am dezosat carnea de curcan si am pus-o in oala alaturi de cea de vita. Am adaugat celelalte ingrediente (inafara de otet si rosii) si zeama de carne cat sa fie la nivel, am pus capacul si am fiert la foc mic pana ce cartofii s-au fiert.

Am adugat rosiile taiate mic si sucul de rosii si am mai fiert la foc
mic pana ce s-a format sosul.Se spune ca mancarea e gata cand lingura sta dreapta in ea. Uite ca la mine a stat =))) . Pentru culoare am pus si putina ceapa verde.

Gustul mancarii e cam dulce, de la toate legumele, de aceea cand am servit-o am pus deasupra putin otet balsamic.

Giveci de legume cu carne

 

Si aici este modul de preparare, in engleza

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s
Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose
recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and
Ted Lee, and from the Callaway, Virginia Ruritan Club.

Hi there! I’m Wolf of Wolf’s
Den
. For this Challenge, I chose a popular pan-Southern classic called
Brunswick Stew.
Brunswick Stew has a long, and oft debated history. Brunswick, Georgia
claimed that the first Brunswick Stew was created there in 1898. There is, at
the Golden Isles Welcome Center on Interstate 95, a bronzed stew pot with a
plaque proclaiming this fact.
However, Brunswick, Virginia claims that the first Brunswick Stew was
created there by a camp cook named Jimmy Matthews in 1828, for a hunting
expedition led by Dr. Creed Haskings, a member of the Virginia State
Legislature for a number of years. He was said to have used squirrel in the
original Brunswick Stew created for the group when they returned. The hunters
were at first skeptical of the thick, hearty concoction, but upon tasting it,
were convinced and asked for more.
Every year, there is an Annual Brunswick Stew Cookoff that pits
‘Stewmasters’ from both Virgina and Georgia against their counterparts, and
takes place every October in Georgia.
In the early 20th Cent, the rivalry of the two Brunswicks helped make this
dish as popular as it is today, and it quickly became a pan-Southern classic.
Some recipe call for the original addition of squirrel, but most allow for
chicken, turkey, ham, or pork, even beef on occasion. Rabbit is also used. The
vegetables can vary widely from variation to variation, however, the Brunswick
Stewmasters recipe says *exactly* what is used in competion stews, and states
that “Adding any additional ingredient(s) will disqualify the stew from being
an original Brunswick Stew.”
However, most agree that, Brunswick stew is not done properly “until the
paddle stands up in the middle.”
The first recipe is more traditional – long and involved, as can be many
Southern recipes. The second was the very first Brunswick stew I ever tasted.
Both are fairly straight forward and easy, requiring no special equipment,
techniques, or super hard to find ingredients.
Recipe Source(s)- I’ve included two different recipes for
this Challenge, out of the hundreds of variations out there. The first is from “The
Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be
Southerners” by Matt Lee and Ted Lee”,
and the second from the Callaway, Va Ruritan Club, who
hand out cards with their recipe printed on them, every year at the Blue Ridge
Folklife Festival, and where I tried my first ever Brunswick Stew.
Posting Date– April 14, 2010
Blog Checking Lines- The 2010 April Daring Cooks challenge was
hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make
Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros.
Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia
Ruritan Club.

Notes-
Version One-
1- I used 2 Serrano Chiles, fresh, stemmed, deseeded and sliced into quarters.
Use what you have on hand or can get easily.
2- I used pork (country style pork ribs, which here, are mostly meat, with very
little bone) instead of rabbit, as it is hard to find, as well as rather on the
expensive side. In fact, the original recipe says to “substitute 1 1/2lbs of
boneless pork shoulder cut to 1” dice”.
3- I used Swanson’s Cooking Chicken Stock, rather than make my own, as it would
have added extra time to an already long cooking time. You could use your own
homemade stock or store bought if you prefer.
4- I used frozen corn, canned butterbeans, red onions, red skinned potatoes,
frozen carrots, and chopped the celery into a rough dice. You could also use
lima beans if butterbeans are not handy or easy to find.
5- Now, it seemed to me that is was a waste of perfectly good bacon and celery
to simply discard them. So I left them in mine. The chiles fell apart as I
tried to remove them, so only the skins were actually removed. You could do the
same if you choose.
6- You can use dried bay leaves if you do not have fresh handy. In fact, the
ONLY reason I used fresh myself, is because I happen to have a Bay plant.
Otherwise, dried is generally the way to go.
Version Two-
Poultry Seasoning contains variations of sage, thyme, pepper, marjoram or
other similar herbs. You can substitute with your favorite herbs and spices if
you cannot find actual poultry seasoning.
Variations allowed-

Recipes may be halved if you choose.
You may substitute any vegetables you don’t prefer. You may use fresh, canned
or frozen vegetables. My variations are included in the notes. For example-
some recipes include okra in their stew, others use creamed corn.
You may sub out the rabbit for pork, turkey, beef, or even another game animal
if you have it available.
Mandatory- You must use one of the two recipes provided.
Now, to not exclude our vegans/vegetarians, if you’d like, use vegetable stock
and leave out the meats. It won’t be a ‘true’ Brunswick Stew, but it’ll have
the spirit of one.}J
There’s no gluten anywhere in this that I’m aware of, so we’re good in that
regard.
Prep Time-
Recipe 1- Estimated time-3-4 hours, longer if making the Sunday Chicken
Broth, or your own stock from scratch
Recipe 2- Estimated Time- 1 ½ to 2 ½ hours, depending on whether you have your
meats already cooked first.
Equipment needed-
Large stock pot, at least 10-12qt OR Dutch Oven , or smaller if you halve the
recipe used
Cutting board
Knives
Measuring cups and spoons
Colander
Large bowl
Large wooden spoon for stirring
Tongs
Ingredients-
Recipe One, the Long Way-
From “The
Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be
Southerners” by Matt Lee and Ted Lee

Serves about 12
1/4 lb / 113.88 grams / 4 oz slab bacon, rough diced
2 Serrano, Thai or other dried red chiles, stems trimmed, sliced, seeded,
flattened
1lb / 455.52 grams / 16oz rabbit, quartered, skinned
1 4-5lb / 1822.08- 2277.6 grams / 64-80oz chicken, quartered, skinned, and most
of the fat removed
1 Tablespoon / 14.235 grams / ½ oz sea salt for seasoning, plus extra to taste
2-3 quarts / 8-12 cups / 64.607-96.9oz Sunday Chicken Broth (recipe below)
2 Bay leaves
2 large celery stalks
2lbs / 911.04 grams / 32oz Yukon Gold potatoes, or other waxy type potatoes,
peeled, rough diced
1 ½ cups / 344.88 grams / 12.114oz carrots (about 5 small carrots), chopped
3 ½ / 804.72 grams / 28.266oz cups onion (about 4 medium onions) chopped
2 cups / 459.84 grams / 16.152oz fresh corn kernels, cut from the cob (about 4
ears)
3 cups / 689.76 grams / 24.228oz butterbeans, preferably fresh (1 ¼ lbs) or
defrosted frozen
1 35oz can / 996.45 grams / 4 cups whole, peeled tomatoes, drained
¼ cup / 57.48 grams / 2.019 oz red wine vinegar
Juice of 2 lemons
Tabasco sauce to taste
Recipe Two, The Short Way-
This version goes on the assumption that you already have cooked your
meats and have broth on hand. This was also my first experience with eating
Brunswick stew. It’s got more of a tomato base, has larger, chunkier
vegetables, but is just as wonderful as recipe one. However, it is a lot
quicker to make than the first recipe.


Brunswick Stew recipe
from the Callaway, Va Ruritan Club, served yearly at the Blue Ridge Folklife
Festival in Ferrum, Va.

Serves about 10
2 ½ lb TOTAL diced stewed chicken, turkey, and ham, with broth – yes, all
three meats
3 medium diced potatoes
2 medium ripe crushed tomatoes
2 medium diced onions
3 cups/ 689.76 grams / 24.228oz frozen corn
1 ½ cups / 344.88 grams / 12.114oz frozen lima beans
4-5 strips crumbled bacon
½ stick / 4 tablespoons / ¼ cup / 56.94 grams / 2oz of butter
1 Tablespoon / 14.235 grams / .5 oz sugar
1 Tablespoon / 14.235 grams / .5 oz ‘Poultry Seasoning’
Dash of red pepper
2 diced carrots (optional)
Tomato juice
Directions-
Recipe 1-
1-In the largest stockpot you have, which is hopefully larger than the 5 qt
ones I have, preferably a 10-12 qt or even a Dutch Oven if you’re lucky enough
to have one, fry the bacon over medium-high heat until it just starts to crisp.
Transfer to a large bowl, and set aside. Reserve most of the bacon fat in your
pan, and with the pan on the burner, add in the chiles. Toast the chiles until
they just start to smell good, or make your nose tingle, about a minute tops.
Remove to bowl with the bacon.
2- Season liberally both sides of the rabbit and chicken pieces with sea
salt and pepper. Place the rabbit pieces in the pot and sear off all sides
possible. You just want to brown them, not cook them completely. Remove to bowl
with bacon and chiles, add more bacon fat if needed, or olive oil, or other oil
of your choice, then add in chicken pieces, again, browning all sides nicely.
Remember not to crowd your pieces, especially if you have a narrow bottomed
pot. Put the chicken in the bowl with the bacon, chiles and rabbit. Set it
aside.
3- Add 2 cups of your chicken broth or stock, if you prefer, to the pan and
basically deglaze the4 pan, making sure to get all the goodness cooked onto the
bottom. The stock will become a nice rich dark color and start smelling good.
Bring it up to a boil and let it boil away until reduced by at least half. Add
your remaining stock, the bay leaves, celery, potatoes, chicken, rabbit, bacon,
chiles and any liquid that may have gathered at the bottom of the bowl they
were resting in. Bring the pot back up to a low boil/high simmer, over
medium/high heat. Reduce heat to low and cover, remember to stir every 15
minutes, give or take, to thoroughly meld the flavors. Simmer, on low, for
approximately 1 ½ hours. Supposedly, the stock may become a yellow tinge with
pieces of chicken or rabbit floating up, the celery will be very limp, as will
the chiles. Taste the stock, according to the recipe, it “should taste like the
best chicken soup you’ve ever had”.
4- With a pair of tongs, remove the chicken and rabbit pieces to a colander
over the bowl you used earlier. Be careful, as by this time, the meats will be
very tender and may start falling apart. Remove the bay leaf, celery, chiles,
bacon and discard.5 After you’ve allowed the meat to cool enough to handle,
carefully remove all the meat from the bones, shredding it as you go. Return
the meat to the pot, throwing away the bones. Add in your carrots, and stir
gently, allowing it to come back to a slow simmer. Simmer gently, uncovered, for
at least 25 minutes, or until the carrots have started to soften.
5- Add in your onion, butterbeans, corn and tomatoes. As you add the
tomatoes, crush them up, be careful not to pull a me, and squirt juice straight
up into the air, requiring cleaning of the entire stove. Simmer for another 30
minutes, stirring every so often until the stew has reduced slightly, and
onions, corn and butterbeans are tender. Remove from heat and add in vinegar,
lemon juice, stir to blend in well. Season to taste with sea salt, pepper, and
Tabasco sauce if desired.
6 You can either serve immediately or refrigerate for 24 hours, which makes
the flavors meld more and makes the overall stew even better. Serve hot, either
on its own, or with a side of corn bread, over steamed white rice, with any
braised greens as a side.
Recipe2-
In large stock pot or Dutch Oven, mix all ingredients, heat until bubbly and
hot. Add salt and pepper to taste. Add tomato juice as desired. Cook until all
vegetables are tender. Serve hot.
Optional- Not required for the Challenge-

Sunday Chicken Broth
From
“The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and
Would-Be Southerners” by Matt Lee and Ted Lee

Makes about 1 quart (4 cups or 919.68 grams or 32.303 oz)
Estimated Time- 1 ¼ hours
Bones and trimmings, but not giblets, of one 3 ½- 4 ½ lb (1594.32-2049.84
grams or 56-72 oz) chicken, or 12-14 oz / 341.64-398.58 grams / approx. 2 cups
chicken bones and trimmings
1 large onion, trimmed, peeled, quartered
6 large stems fresh flat leaf parsley
1 stalk celery, cut into 2” lengths
2 large bay leaves
5 cups / 1149.6 grams / 40.379 oz cold water
1 cup / 229.92 grams / 8.076oz crisp dry white wine
Salt and pepper to taste
Place bones/trimmings in medium stockpot and add onion, parsley, celery and
bay leaves. Add wine and water, liquid should cover all ingredients, if not,
add more until it does. Bring to vigorous simmer over high heat, then reduce
heat and simmer gently for roughly 45 minutes to an hour, skimming any scum or
fat that comes to the surface.
Strain broth into bowl through fine mesh strainer. Discard the solids.
Measure what you are left with, if not planning to further reduce, then salt
and pepper to taste.
Store in tightly sealed container in refrigerator until the remaining fat
congeals on the top. Remove the fat, and unless not using within 2 days, keep
tightly sealed in the refrigerator. Otherwise, freeze, and it will keep for
upwards of a month.

Biscuiti cu ovaz si merisoare

Alaturi de o cana cu lapte sau o ceasca de cafea, acesti biscuiti cu ovaz si merisoare aromati, sunt tocmai buni pentru un mic dejun de week-end.

 

Ingrediente:

  • 225 g unt, la temperatura camerei
  • 200 g zahar brun
  • 140 g zahar tos
  •  2 oua mari (sau 3 mai mici)
  • 1/2 fiola esenta vanilie
  • 2-3 lingurite scortisoara
  • 200 g fulgi de ovaz
  • 200 g faina 000
  • 1/2 lingurita praf de copt
  • 1/2 lingurita bicarbonat
  • un praf de sare
  • o mana de merisoare (sau alte fructe uscate/alune)

Continue reading „Biscuiti cu ovaz si merisoare”

Acadele din biscuiti

 Bineinteles, din nou ciocolata. Biscuiti rapizi si extrem de savurosi, facuti cu ciocolata de calitate, minim 70 % cacao (NICIODATA ciocolata de menaj, care la noi e o porcarie). Si, ca sa ne distram putin, sa facem acadele din biscuiti.

Cand am nevoie de fulgi de ciocolata, folosesc instrumente curatate si uscate bine, caci  apa nu face casa buna cu ciocolata. Am si un tocator special, numai pentru asta. Ciocolata o tai cu cel mai mare cutit pe care il am.

Ingrediente

  •  unt, 225 g
  • zahar tos, 340 g
  • oua, 2 buc.
  • extract de migdale, vanilie (cam 1 lingurita in total)
  • faina 000, 300 g
  • cacao, 100 g
  • bicarbonat, 1/2 lingurita
  • praf de copt, 1 lingurita
  • un praf de sare
  • ciocolata, fulgi 150 g (minim 70 % cacao)
  • alune/migdale, 100 g

 

Mod de pregatire:

Cu un mixer, amesteca primele 4 ingrediente (ingredientele umede). Cerne ingredientele uscate (faina, cacao, sare, praf de copt, bicarbonat) si amesteca-le in compozitie. Va rezulta o coca destul de tare. Cu o lingura incorporeaza ciocolata si alunele. Ar trebui sa arate cam asa:

Pe o tava pune hartie de copt (eu o lipesc cu putin unt ca sa stea pe tava si sa nu se ridice). Cu mana putin unsa cu ulei fa bilute din coca si pune-le cu putin spatiu intre ele, pentru ca la copt se lasa.

Coace in cuptorul incalzit, la 190 C, cam 15 minute. Daca ai cuptor electric, poti face 2 tavi deodata, daca folosesti ventilatorul. Mie mi-au iesit cam 4 tavi.

Poti manca biscuitii asa

sau topesti ciocolata alba si ii glazurezi. Eu am pus putin colorant alimentar albastru in ciocolata, for fun. Si s-a intarit asa de tare ciocolata, ca n-am mai putut s-o folosesc drept glazura. Am facut niste acadele

sursa

Brownies

 

As I told you here, I have to do some brownies!
Thanks to Moogie, now I have a nice silicon mold for them. I used also the Ghirardelli Muffin mix sent by her,adding some extra chocolate chips and peanuts.Very yummy.

The ingredients:

  • 1 box of Ghirardelli muffin mix
  • 200 g butter
  • 2 eggs
  • 100 g dark chocolate chips
  • 100 g peanuts, roasted

I mixed them all and put 1 teaspoon of dough in each cup.

I placed them in the preheated oven, at 180 C, for 25 min.

And we ate them

Friptura de curcan

O reteta foarte gustoasa de friptura de curcan. Se poate folosi atat piept de curcan, cat si pulpe. Oreteta foarte potrivita atat pentru Craciun, cat si pentru o masa in familie.
Ingrediente:
  • 2 kg piept sau pulpe de curcan cu os (dezghetat)
  • 100 g unt topit
  • 30 g vin alb
  • 2 linguri cimbru proaspat tocat marunt (sau 2 lingurite cimbru uscat) sau alte plante aromatice, dupa preferinte
  • 1 lingurita sare
  • 1 lingurita boia iute
  • 2 catei usturoi tocati marunt
  • 2 lingurite amidon de porumb
  • 2 linguri apa rece
Mod de pregaire:
Incalzeste cuptorul la 160 0C. Pune curcanul intr-o tava care sa-l cuprinda (sa nu fie mult mai mare), cu pielea in sus si adauga putina apa. Baga tava in cuptor pentru o ora.
Amesteca untul, cimbrul, sarea, boiaua si usturoiul. Cu o pensula unge carnea bine cu ½ din amestec. Baga la cuptor pentru 30 min. Unge cu ce a mai ramas din amestec , pune vinul in tava si coace pana cand este facut. Scoate din cuptor si lasa-l sa se odihneasca 15 minute inainte de a-l taia.
Strecoara sosul care s-a format in tava, amesteca-l cu 1 cana de apa si da un clocot. Amesteca
amidonul cu apa , pune in sos si amesteca bine. Fierbe amestecand continuu pentru 1 minut. Serveste sosul cu friptura.

Pofta buna!