Tabbouleh Salad/ Tabouleh/ Tabouli

For this delicious and full of flavour salad we used:

100 g bulgur (we had medium)

3 tomatoes

2 bunches flat leaf parsley

1 bunch mint

1 onion

salt and pepper

olive oil 

lemon juice

Remove the parsley leaves from the stems and chop them finely. The same with the mint. Mix them.

Chop the onion (you can use the regular, yellow kind), sprinkle some salt on it and rub it. 

Also dice the tomatoes and add the prepared, washed and drained  bulgur in the same bowl. Mix the bulgur and the tomatoes, so that the bulgur can take on  the juice.

In a salad bowl mix the parsley and the mint with the onion and tomatoes. Add salt and pepper if necessary and drizzle olive oil and lemon juice on top. 

Enjoy,
Mrs. G.

Sweet Sunday- Easy Sour Cherry Sponge Cake Recipe ( Chec/ prajitura de visine- cea mai simpla reteta)

I had some frozen fruits in my freezer so I thought I would use them until fresh fruits arrive at the market. I started with the sour cherries.

This recipe is so simple and with guaranteed results. It has 3 ingredients and one rule. Beware, this will involve math: you will need n eggs + n tbsp of flour + nx2 tbsp of sugar (and the cherries, duh!).

For example, I used 4 eggs + 4 tbsp of flour + 8 tbsp of sugar. You don't even need baking powder.

Separate the eggs, beat the yolks with 4 tbsp of sugar and then gradually add the flour. In a separate bowl, beat the egg whites with the other 4 tbsp of sugar until light, fluffy and stiff. It's better to beat the egg whites on their own and when you're almost done, add the sugar. This will make it easier to beat them well.

Carefully and only using a spatula, incorporate the egg whites in the mixture.  The secret is air. You don't want to beat them when you mix them, or you will lose the light and fluffy texture. Place your dough in a parchment paper lined tray and add the cherries on top. I baked it in a bread tray.

RO: Am mai avut niste fructe de anul trecut prin congelator si am zis sa le folosesc pana nu apar cele proaspete in piata. Am inceput cu visinele. Ca reteta, mai simplu de atat nu se poate. Are 3 ingrediente si putina matematica: cate oua doresti + tot atatea linguri faina + dublu linguri zahar (si visine). Eu am folosit pentru o forma mica de chec 4 oua, 4 lg faina, 8 lg zahar. Separam ouale, batem galbenusul cu jumatate dinzahar si treptat adaugam faina. Intr-un bol separata, batem albusurile cu celelalte 4 lg zahar pana se fac spuma. Mai usor, mai intai batem albusurile pana aproape se intaresc de tot si la final adaugam incet zaharul. Puneti aluatul intr-o tava cu hartie de copt, adaugati ciresele deasupra si coaceti pana cand scobitoarea iese curata.

Enjoy!

Spaghetti Indiavolati Recipe

If you are into the simple kind of pasta dishes, like aglio e olio, you should try this.

It is a less known type of Pasta, using not a sauce, but in which the spaghetti is cooked in the water that has been infused and that creates the taste.

Spaghetti is what you usually use for this recipe, but I tried a new setting of my pasta machine to obtain a smaller width and this is what I got. I think you can say they are Bavettine or Spaghetti alla Chitarra. Both versions sound cool anyway. :)

The recipe for homemade pasta is the same, 1 egg at every 100 g of flour, as mentioned here.


You will need:

 water

2 very hot peppers

4-5 cloves of garlic

some parmesan for grating

parsley or  fresh basil

salt

olive oil

In a blender grind the garlic + hot peppers + 500 ml water. This is the magic infusion.
In a large saucepan bring water to a boil, then add the mixture. Let it simmer for 10-15 minutes.

Transfer the water in a pasta pan, discarding the chillies and garlic. Cook the pasta in the infused water according to the directions.

After the pasta is al dente dress it with olive oil and parmesan. Add chopped fresh herbs for some colour and additional flavour. I added basil, because I love it, I had it and I wouldn't refuse basil on pasta ever.

This is the final dish, with parmesan and basil on top!

RO: Daca de obicei va plac felurile de mancare cu paste foarte simple, cum e aglio e olio, ar trebui sa incercati reteta asta. E un fel mai putin cunoscut pentru ca nu se foloseste un sos, ci spaghetti se fierb direct in apa care a fost infuzata si acest proces creeaza gustul. In mod traditional, se folosesc Spaghetti, dar noi am incercat o alta setare la maisna de facut paste si am obtinut o latime foarte mica, dar nu sunt rotunde evident. Cred ca putem spune ca sunt Bavettine sau Spaghetti ala Chitarra, amandoua suna super oricum! :) reteta pentru paste de casa e aceeasi, mentionata in postul acesta. Mai departe avem nevoie de apa + 2 ardei foarte iuti + 4-5 catei usturoi + parmezan + sare + ulei masline. Intr-un blender mixam usturoiul, ardeii si 500 ml apa. Asta este infuzia magica. Intr-o cratita mare, aduceti niste apa la punctul de fierbere, apoi adaugati apa iute, lasati-o sa fiarba incet fara clocot 10-15 minute apoi transferati apa in oala in care veti fierbe pastele, strecurand ardeiul si usturoiul. Fierbeti pastele al dente conform instructiunilor de pe pachet apoi aranjati-le cu niste ulei de masline si parmezan. Putina verdeata deasupra, pentru culoare si aroma suplimentara. Noi am avut busuioc, daca am busuioc proaspat, il folosesc la orice ora pe paste.

Buon appetito!

Chicken Legs with Onions and Bacon

This is a worderful recipe because it is simple and everybody loves it. The chicken legs are roasted, they are really tender and the onions and bacon make it a full dinner.

For the chicken legs you will need 1 chopped hot pepper  + the juice from 1 grapefruit + olive oil + salt + pepper + rosemary. Put the mixture on top of the chicken, massage the chicken to let all the flovours in and let it rest like this for 15 minutes.

Then, transfer everything in an oven tray and put it in the heated oven.

For the side dish I used some tiny red onions, used as seeds during this time.  They are amazing because they cook fast and are not as strong as the usual onions. Fisrtly, I chopped some bacon, fried it and then removed it from the pan. In the bacon juice I fried the onions. They turned out really tender and moist and the bacon I just couldn't refuse.

You can serve the dish alongside a fresh, green salad. (salad, radishes, spring onion).

Hope you enjoyed this and I hope you try it. If you see these onions at the farmer's market, buy them!

Copanele cu ceapa si bacon

Asta e o reteta buna pentru ca e simpla si tutror le place. Copanelele sunt coapte in cuptor, sunt foarte fragede, iar ceapa si baconul le intregesc perfect. Pentru carne am folosit 1 ardei iute tocat + sucul de la 1 grapefruit + ulei de masline +  sare + piper + rozmarin. Masati puiul cu amestecul de mai sus pentru a permite  tuturor aromelor sa se imprime pe pui si lasati-l sa se mai odihneasca 15 minute. Apoi, transferati totul intr- tava de cuptor si bagati-o in cuptorul incalzit. Pentru garnitura, am folosit niste arpagic rosu. E fantastic arpagicul asta, se gateste repede si nu e asa de puternic ca ceapa. Mai intai, am prajit niste bacon cunulete, apoi l-am luta din tigaie. In sucul lasat de bacon am prajit arpagicul, a iesit asa de fraged, se topeste in gura, iar la bacon nu rezist niciodata. Puteti servi alaturi de o salata verde si proaspata, pentru a balansa caloriile: salata + ridichi + ceapa verde.

See you later!

Wiener Schnitzel

So, this is what we ate, schnitzel. Lightly hammer the veal,  salt it, roll it in flour, then in beated eggs, then in bread crumbs. Fried and very much enjoyed.

Traditionally served with potato salad and lemon, I served it with mashed potatoes and pickles!!!

Snitel vienez

Asta am mancat noi ieri, snitel. Vita batuta cu ciocanelul, sarata, data prin faina, apoi prin ou, apoi prin pesmet. Prajit apoi si savurat. In mod traditional e servit cu salata de cartofi si lamaie, dar acum l-am servit cu piure de cartofi si muraturi!!!

Enjoy!

Fried Mussels with Bean Sprouts

Really interesting and light dinner!

When i prepared the mussels for cooking, i also saved some shells for serving purposes becuase i also made a rice later. As you can see, they were pretty big mussels.

I used a simple egg and seosoned flour batter, but you can add different condiments or beer.

Served with whatever sauce you fancy. I chose a simple one that won't overshadow the mussels. I wanted something refreshing and fresh: olive oil, lemon, rice vinegar, chilly, garlic and salt.

For the crunch we crave waiting for summer to come and for that Thai accent, serve them on bean sprouts. You can even cook them separately with some garlic.

Midii prajite cu germeni de fasole

O cina foarte interesanta si usoara.

Cand am curatat si pregatit midiile am pastrat si cateva cochilii intregi pentru servire pentru ca am facut si un orez din aceleasi midii. Dupa cum se poate vedea, au fost niste midii foarte mari. Am folosit un aluat simplu de ou si faina asezonate, dar puteti incerca cu alte condimente sau cu bere. Puteti servi cu orice sos preferati. Am ales ceva simplu care nu va acoperi gustul midiilor. Am vrut ceva foarte fresh: ulei de masline, lamaie, otet de orez, chilly, usturoi si sare. Pentru a avea parte si de ceva proaspat si crunchy dupa care tanjim tot asteptand vara si pentru an accent  tailandez, serviti-le pe germeni de fasole.  Chiar puteti gati separat germenii cu putin usturoi. 

Hope you'll have an amazing weekend!

Roasted Crispy Duck with Cranberry Sauce

There is something really scary about cooking duck, isn't it? I think it's the 3rd or 4th time we did it, but we are no experts.

The desirable outcome is a crispy skin and really tender meat.

I cooked the duck for 3 hours, i guess it depends on how big the duck is, turning the duck on its belly/ on its back every 45 minutes. You have to cook it in one of those trays that has a grill on top, so that the fat can melt in the tray, but not to come in contact with the duck.

The sauce that i glaze it with was orange and soy sauce based.

We served the duck with potatoes (fried in duck fat, of course) and some cranberry sauce (more like a chutney, that how i like it.

How hard do you find cooking duck?

Rata crocanta la cuptor cu sos de merisoare

E ceva foarte infricosator in a gati rata, nu? E a treia sau a patra oara cand pregatim rata, dar clar nu suntem experti.

Ce ar trebui sa obtii la final e o piele crocanta si o carne foarte frageda.

Am copt rata 3 ore, dar depinde de cat de mare e rata.  Am intors-o de pe fata pe spate la fiecare 45 minute. Ar trebui sa fie gatita intr-o tava care are in gratar deasupra, pentru ca grasimea care se scurge  sa cada in tava, dar sa nu intre in contact cu rata.

Am glazurat-o cu un sos de portocale si sos de soia. Am servit-o cu cartofi (bineinteles. Prajiti in untura de rata) si sos de merisoare (a iesit mai mult un chutney, asa ne place mai mult).

Voua cat de greu vi se pare sa gatiti rata?

Enjoy!

Comfort Food- Baked Potatoes with Bacon and Spinach

In the colder days i love to wash some potatoes and then just put them in the oven. The house smells really cozy and there are so many ways to serve them. You cut them in half and the possibilities are endless. I usually enjoy them with a simple yoghurt sauce ar some smoked salmon, but yesterday i was (like most days) in a bacon mood. 

The spinach was added so i wouldn't feel so guilty about the fried bacon.  Angel or devil? On top i grated some cheese .

Cartofi copti cu bacon si spanac

In zilele mai reci imi place sa spal cativa cartofi si sa ii arunc in cuptor. Casa miroase foarte bine si sunt multe feluri in care ii poti servi mai departe. Il taiem cand sunt gata in jumatati si posibilitatile sunt nelimitate. In general, imi place sa ii mananc su un sos simplu de iaurt sau cu somon afumat, dar ieri am avut pofta de bacon.

Spanacul a fost adaugat mai mult ca sa nu ma simt vinovat pentru baconul prajit. Inger sau demon? Deasupra am ras niste branza.

Enjoy,
xoxoxo

Leftovers Lunch- Fish Salad

I do not like throwing away food, so with the leftover fish  from dinner, I made a simple salad the next day, for lunch.

I only had some salad and rucola in the fridge, so that is what i added. Of course, some oil and lots of lemon.

Pranz din resturi- Salata de peste

Nu imi place sa arunc mancarea, asa ca cu pestele de la cina de aseara am facut o salata a doua zi, pentru un pranz usor.

Nu am avut decat niste salata si rucola in frigider, asa ca asta am adaugat. Bineinteles, am daugat si ulei si suc de lamaie.

Voila! xoxo

Weekend Meal - Beef Steak

This weekend we spoiled ourselves with some beef steak, served with the best potatoes: fried  in duck fat.

If you haven't tried it until now, you should, it is delicious. Duck fat was originally used in Europe to make French fries before industrial seed oils came along.

Masa de weekend – Friptura de vita

In acest weekend ne-am rasfatat cu o friptura  de vita cu cartofi prajiti in untura de rata. Daca nu ati incercat pana acum, ar trebui, neaparat, sunt deliciosi asa cartofii. De fapt, grasimea de rata se folosea initial in Europa pentru french cries, inainte sa apara uleiurile fabricate la nivel industrial.

Enjoy! xoxo

The Best Buttermilk Pancakes

Hope you are having a great weekend.
We started ours with an American-style breakfast, pancakes.

For us outside US eating these can be quite the experience. I used this amazing recipe and they turned out just perfect. We served them with honey and loads of butter and couldn't resist adding some strawberry jam in the end.

Clatite americane cu lapte batut

Sper ca aveti parte de un weekend minunat.

Nou ne-am inceput weekend-ul cu un mic dejun in stil american, clatite. Pentru cei din afara SUA, prima oara cand incerci sa le faci este o experienta frumoasa. Am folosit reteta din linkul de mai sus, au iesit perfecte. Le-am servit cu miere si muuult unt. Nu am rezistat nici de la niste gem de caspuni deasupra.

Have some fun today!

Fried Sardines and Garlic Sauce

The easiest way to eat fish. The sardines are fried in maize flour after being seasoned.
Served with crushed garlic + lemon juice + olive oil + salt.
Ideally, you would would also have some polenta around.

15 minutes meal for busy weekdays.

Sardine prajite cu sos de usturoi

Cel mai usor mod de a servi peste. Condimentat cu sare si piper, dat prin malai si prajit in ulei.

Servit cu usturoi pisat + suc de lamaie + ulei de masline + sare.

O masa gata in 15 minute pentru zilele de lucru aglomerate.

xoxo

Carbonara- Traditional Recipe

This is what we did with the homemade pasta shown in the previous post.
This authentic recipe is like a drug, you will never want the ham and cream version you usually have. It's not my recipe, it's ...uhmmm....well...Italian.

It's honestly the best pasta EVER for me and being a huge pasta lover it is a big deal!

You use pancetta ( i replaced it with copa di parma, could not find pancetta), garlic, you add the all dente pasta, you mix the eggs with some parmesan and salt, lower the heat to a minimum and add the eggs (do not cook them), remove from the heat, add some more cheese and be amazed. Not too heavy, you will not get sick as it happened to me after eating a really creamy carbonara in restaurants.

The second photo is one with added parmesan. If you're really greedy. 

Carbonara- Reteta traditionala

Mai jos este ce am facut cu pastele facute in casa, aratate in postul precedent.

Aceasta reteta autentica este ca un drog, nu o sa mai vreti niciodata varianta grea si satioasa cu sunca si smantana, pe care o gasim in restaurante sau la catering. Nu este reteta mea, evident, este a italienilor. 

Sincer, este de departe reteta mea preferata, si fiind un mare fan al retetelor cu paste, este un lucru mare!  Se foloseste pancetta (am inlocuit-o cu copa di parma, nu am gasit pancetta, copa di parma se gaseste cam mereu in Auchan), apoi usturoi, adaugi pastele fierte al dente. Separat, intr-un bol, se amesteca ouale cu parmezan si sare, se lasa focul mai mic si se adauga in tigaie si ouale, cu grija sa nu se faca omleta,  apoi se ia de pe foc  si se mai adauga parmezan. 

Nu e grea, nu ti se face rau cum mi se mai intampla mie de la carbonara smantanoasa pe care o pot comanda de obicei.

Please do try it!