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Savarine with shock flower scent and vanilla cream with mascarpone


For dough: I put flour and salt in a bowl. I mixed the milk, oil, sugar and yeast and poured them over the flour. I mixed them all with a spoon. I added eggs and mixed well until all the ingredients were incorporated, they were no longer crunchy. A dough of soft consistency will come out. I covered it with cling film and left it in a warm place until it increased in volume and blisters formed on the surface. After the dough has risen, with the help of two spoons we distribute it in forms of savaraine greased with butter and lined with flour, they were made as I did, in the form of silicone muffins. Let the dough rise in molds for another 15 minutes, then put the tray with muffins in the oven heated to 180 degrees for 15 minutes. Let them cool.

For syrup: boil the water with the sugar and let it cool. Put the shock flower syrup over the cooled syrup.

Pt cream: cut the vanilla pod in half along its length, remove the seeds with the tip of a knife, put them in the milk, put the pod and put the boiled milk. When the milk has reached the boiling point, take out the vanilla pod. Separately, mix the yolks with the starch, sweetener and 2-3 tablespoons of cold milk. Mix well with a whisk, add the hot milk a little while stirring, pour back into the bowl in which the milk boiled, always stir in the bowl (preferably a bowl with double walls) and let the cream boil for the first time and thicken. We put a food foil on top so that it doesn't catch pojghita and let it cool completely. After the vanilla cream has cooled, mix it and gradually add the mascarpone. Leave the cream in the fridge for another 10-15 minutes.

For assembly: after the savarines have cooled, turn them upside down, cut a lid (but not at all, to stick to the savarina), immerse the savarina in the cooled syrup, turn it on all sides to absorb every bit of syrup. We syrup them all and let them rest for 10 minutes. Repeat the syrup operation and leave them for another 10 minutes. Put the vanilla and mascarpone cream in a bowl and fill the savarins with cream. I greased each lid with shock flower syrup, which I put on the fire before and let it thicken a little. Put the savarines in the fridge for a few more hours ... I only lasted 30 minutes :)) Good luck !!!


The first spring

Kitchen memories

When there was the great crisis of the time of the shot of Ceausescu, we had come to look at a piece of meat, like the bear's salad from Arap Alb. Common in our cooking pot were the famous pig's sneakers, that is, the ruminant's legs with still black hair on them, as well as the chicken claws called in Chinese Tacimuri with emphasis on the first syllable. We, the workers at work, would meet early Friday morning and sit in line at the butcher's, with chairs and a folding table, and we would sit there day and night hoping to get meat. And many times he would get in and we would go to the living room with a bunch of something. At this time we were sitting on our chairs at the butcher's door and playing with some skeptical or cross-soaked Hungarian cards, stupid games of the passage of time. And we had sucked the bottle of Rachiu Alb (I don't know how, but there was never a drinking crisis) and we were very honest, that the night was long and the brandy was strong. Once, when a blade of storm suddenly arose, a heavy iron antenna collapsed from the butcher's block and fell right between us. Friend Gherasim was just carrying the bottle of brandy in his mouth and the barrel of the antenna slammed into his fingers. Gerasim began to swear, not because the antenna could have cracked his head forever, but because the bottle had just started and he hadn't even tasted it. Once the Militia came to drive us away, because we were sitting in the mouth of the boulevard, but we were Crisis Furnalists and when we flew to the militia they took it on foot. Instead, one from the Party came, who had also been one of our furnalists and took us by surprise, so that we would not be standing in front of the butcher's shop. I gave him brandy and he played skeptically with us and that was it. We could not join the party, because there were many blacks in the sky and if we went home without meat, our women would suck us and we were more afraid of their mouths than of the militia. We also left, five in long expeditions to the villages, to bargain geese, ducks, poultry, whose necks we took in the yard of the paor (peasant) from which we bargained and brought them in the trunk wrapped in strips full of Vaseline, so as not to scour the militia through them. That there were checks on the road, mother-mother, especially in the time of the lambs, that the lamb was forbidden to be slaughtered, but we were bandits that without the drob and the peace we did not feel whole. And there was another essential thing we had to do to have peace in the house. In the same way, with gasoline, we went to the Serbs' Fair in Oraviţa to buy Supco, or as the people of Regheţen called it, Vegheta, that miraculous mixture from which you put a grated teaspoon in the cooking pot and made a fortune eating your fleas. on the stomach. Substitute for the taste of meat and life. And later, when we began to tread on democracy, I missed the old Vegheta that I could no longer bargain for, and all sorts of Maghiuri and Knoruri with dubious chemical taste had appeared in the trade. And then I tried to produce my homemade Vegeta and after several attempts I managed this recipe that I tell you to make your pot of boiled meat and the roof of your mouth:

Take it like this:
-a pound of carrots
-a half kilo of parsley root
-a quarter of a pound of parsnip
- two hundred grams of celery root
- two hundred grams of onion stripped of its leaves
- a bunch of green parsley
- a bunch of green celery
And put all these vegetables in the food processor with a sharp knife and let them make very small chips. Then place them in a tray that you line with baking paper and make an even layer. And put the tray in the oven left with the door open. The purpose is to evaporate all the water from the vegetables so that only the dry and crumbly fiber remains. And from time to time you chew in the pan and smooth more so that the layers dry evenly. And when you feel in the middle that that vegetable sawdust has no more water, take the tray out and let it cool. And put the mixture in the robot once more, add a hundred grams of coarse, but necessarily coarse and iodine-free salt, a teaspoon of pepper, and two or three bay leaves crushed in a fist. And you let go of the robot again until you drink a glass of something strong with the thought of the old white brandy. And when you're done, you have to take out of the robot a vegetable sand full of colors and smells, which you put in the bag in paper bags, in a dark and dry place. And whenever you put the pot of soup or soup to boil, pour a spoonful of this mixture into it. No e-mails, no additives. No dyes. Naturally from Uica Mihai and with a taste of the Golden Age.


Sea perch with vanilla butter and hot broccoli

Something fine today! I've talked about sea perch before. A fantastic fish (or fantastic!). Regarding vanilla, I wanted to try it in salty dishes for a long time. I knew it was used, but like any respectable Romanian I shouted & # 8222blasphemy & # 8221 when I first heard of such a combination, and ran out of the house to vote to leave the EU, that only from those invading foreigners I learned such combinations.

After I calmed down I said to try this weird thing and since then it has remained in my head. I finally came out to test it and & # 8230.wow how well it works. Vanilla and light white meat are a perfect pair of Romeo and Juliet but without tragedy !. Love as in stories. If you also add the freshness of a slightly spicy broccoli with salty notes potentiated by some anchovy fillets & # 8230. In fact, I leave it to you to try. It's really easy to prepare.

Vanilla butter ingredient:

Split the vanilla pod in half and clean the seeds from the two halves with the tip of a knife. Put them over the butter and mix well. Put the butter on a piece of cling film and roll it, giving it a round and elongated shape. Refrigerate until hardened.

Hot broccoli ingredient:

  • a tablespoon of olive oil
  • 400 g broccoli
  • 3-4 large chopped anchovy fillets
  • 1 teaspoon chilli flakes
  • salt and black pepper to taste

Heat the oil in a pan over medium-high heat and add the broccoli. Cover with a lid and cook for about 5 minutes, shaking the pan from time to time to cook evenly. Halfway through, add the anchovy fillets to the pan.

Take the lid, add the chilli flakes and mix well. Get off the fire. Salt and pepper before serving.

Sea perch ingredients with vanilla butter:

  • Sunflower oil
  • 4 fillets of sea perch with leather
  • salt
  • vanilla butter

Put a thin film of oil on the bottom of a pan and heat well over high heat. Salt both sides of the sea bass fillets and place them in the pan, skin down. Leave it still for 90 seconds, turn to the other side and cook for another 60-90 seconds. Remove on hot plates, immediately place on top 2 pieces (about 10 g in total) cut from vanilla butter. As the butter melts, sprinkle the fish with it, using a teaspoon. Serve with hot broccoli. Great appetite!


Thursday, January 23, 2014

Spirals with spinach

These spirals are delicious! They are made quickly and melt quickly in the mouth.

Ingredient:
1 packet Bella frozen frozen puff pastry, 500 gr spinach, 2 eggs, 200 gr telemea cheese, salt, pepper

Preparation:
The dough is left to thaw at room temperature. The spinach is washed well and scalded. Drain well and chop finely. Grate the cheese and mix with the spinach. Add a raw egg and season with salt and pepper. Mix everything well, resulting in a homogeneous paste. Spread the thawed dough a little, grease with beaten egg and spread evenly on it spinach paste. Roll the dough lengthwise, resulting in a roll filled with spinach. Cut slices of 2 cm wide, put in the pan, grease with egg on top and put in the oven. When the dough is browned, they are ready.
Good appetite!

Eggplant salad with sour cream


A light salad, without oil or mayonnaise. A light salad that can be eaten without problems.

Ingredient:
3-4 eggplants, 1 small onion, 4 tablespoons sour cream, salt.

Preparation:
The eggplants are washed and baked. They are cleaned and allowed to drain then they are chopped. The onion is finely chopped and added to the eggplants.
Serve on slices of toast.


Recipes with daisy schismasiu

Certainly, everyone has their own broth recipe, a recipe taken from the net or inherited from their mother, grandmother or other older relative who tried it, tried the recipe many times, so it's definitely good. And my recipe is inherited from my mother, but I have made some improvements and it is addressed to those who have not yet tried any recipe or are looking for a new recipe.
One of the improvements, and the most important, I say, is the red grinding machine that separates the shells and seeds from the rest of the pulp, making work much easier.
The recipe itself is simple, without other additions of salt, sugar or oil. I don't even add preservatives.
The secret of a quality broth / paste is the tomatoes. From the garden tomatoes will always result a broth / paste that will keep the sweet-sour taste of the tomatoes over the winter. I used the tomatoes from my garden and, in addition, I brought tomatoes from the solarium. my brother-in-law.

I didn't weigh the tomatoes, but, on average, about 4 liters of broth come out of a 10 l bucket full of tomatoes.


Saturday, April 22, 2017

Lamb goulash in a cauldron

It's a bit inappropriate to say goulash in the cauldron, because, automatically, when you say goulash, you say cauldron. Not that it wouldn't work at home, but it's different in the cauldron. I put the pot for the lamb goulash on. I was super excited when I found Sidonia's recipe and she mentions that it is original, Hungarian.
Sidy is this month's host of the Weekend Challenge with a boost. And you really get a boost when you read her blog! For this month she offered us the following topics: Lamb, Soups, Salads. Normally, this month she could not miss the lamb, so a goulash is wonderful.


Ingredient:
1kg lamb, 2-3 onions, 2 tablespoons lard, 3-4 carrots, 2 parsley roots, 2 parsnip roots, 1 celery, 1 leg of green onion, 2-3 cloves green garlic, 700gr potatoes, salt, pepper , sweet / hot paprika, bay leaves, cumin, 2ling goulash cream, 1 leg of green parsley.


Method of preparation:
The vegetables and greens are cleaned and cut into cubes. The meat is washed, drained well and cut into cubes. It uses both meat with bone (ribs) and lean. I deboned a pulp.
Make the fire and heat the cauldron. Melt the lard and add the onion. Cook until it becomes transparent. Add the meat and cook until it changes color. Add the paprika, salt, pepper, cumin, goulash cream and foil. I used ground cumin. If you have cumin seeds, put them in a gauze bag so they don't spread in the food. Pour 3-4 liters of water and let it boil.

When the meat is almost cooked, add the diced vegetables. After 20 minutes, add the potatoes. Let everything boil well.

When the meat and potatoes are cooked, take the kettle off the heat and sprinkle green parsley on top.
Serve with hot peppers and a salad of tomatoes and cucumbers.


Savarine with shock flower scent and vanilla cream with mascarpone - Recipes


Basil (Ocimum basilicum) is a plant in the genus Ocimum, family Lamiaceae. It is a herbaceous plant native to tropical Asia.

Basil is considered the "king of spices" by many chefs and authors of gastronomic books.

It is usually recommended that the basil be used fresh. In the case of cooked food recipes, the addition of basil is usually done at the end of cooking so as not to destroy the flavor.

Stored in plastic bags, it can be kept fresh either in the refrigerator for a short time or in the freezer for a longer time, after it has been slightly scalded beforehand. Place fresh leaves in a dry jar, add a little salt and then cover with olive oil. The dried plant loses much of its aroma, which remains with a very different taste, with a faint smell of freshly cut grass.

Basil is sometimes cooked with fresh fruit or added to fruit jams and sauces, usually with strawberries, but also with raspberries or plums. It is considered that the flat-leaf basil used in Vietnamese cuisine, which has a slightly different flavor, is more suitable for fruit dishes.

Mediterranean and Asian recipes frequently use basil. In the case of Mediterranean cuisine, the aroma is complemented by tomatoes.


Perfume and color in my kitchen. Personalized cakes in Braila

Wonderful. I understand you perfectly with the camera, and I have been in the same position for some time. Maybe Santa will bring us a new one :) Kiss you, Lumi!

The cake and all the decorations on it are wonderful, congratulations!

The cake looks spectacular but I think it tasted even better than it looks. Interesting idea of ​​syrup with fresh orange juice

Congratulations! A cake that any lady would like.

Thank you girls! Cris, I keep telling Santa last year that I need a camera.

superb! so fine and elegant!

You should know that mine did not find out my wish in time this year either. I will try to be better next year. Maybe-maybe :)) Pup! & gt: D & lt


Friday, February 21, 2014

Cookies with dried fruits

I go great in the morning, next to a cup of coffee, a glass of milk or a cup of tea. They are crispy on the outside and soft and fluffy on the inside. The aromas of dried fruit make you startle at every bite. and it is even easier to eat.

Ingredient:
170 g butter, 200 g sugar, 2 eggs, 500 g flour, 4 tablespoons semolina, 1 tablespoon baking soda, 500 g mixed dried fruit, vanilla sugar, orange peel.


Procedure:
Mix the butter with the eggs and the sugar. Add the rest of the ingredients and mix with a spatula. Then add the dried fruit mixture. The result is a soft dough. Make balls by hand that are placed in the tray lined with baking paper and I flatten it lightly by hand. I put heaps with a teaspoon. Put them in the hot oven for about 15 minutes. They are ready when they start to brown on top. Take them out on a tray and leave them to cool.


Sweets of all kinds

The news that I became a Real Chef made me very happy, then the place of joy was taken by anxiety. How to make the lasagna recipe, which I proposed in the first stage of the contest, in the Pyroflam round bowl? Make her look like food or cake? :)) Then when I found out that we can cook any recipe in the pot, my whole universe turned upside down. No recipe seemed worthy of this beautiful, white and shiny vessel.

Until one fine morning, when I drank a healthy coffee, I settled my thoughts and decided to go into the kitchen and do what I know best: to cook in Moldovan. To make a delicious recipe, rich in calories, that will leave your mouth watering and that will make you think constantly: isn't it ready?

And I decided: let it be a monastic chicken, because it is not in vain that it is in a place of honor in Radu Anton Roman's collection of recipes. I didn't have chickens or wild mushrooms, I adapted the quantities here and there, but in the end I managed what I set out to do: a fabulous food, a sensational combination of chicken, mushrooms and cream. topped with spicy greens, garlic and a splash of wine.