Saptamana 22 - QUICHE SUNCA SI PRAZ

Continui pe linia tartelor, astazi un quiche extrem de consistent si gustos dupa o reteta a lui Gordon Ramsey. Orice as alege sa gatesc dupa Ramsey nu are cum sa nu fie genial.

COMPOZITIE sunculita |200g| taiata bucatele se rumeneste in putin ulei de masline, peste care se lasa la gatit prazul |2 bucati| taiat marunt. La final se adauga 4 oua amestecate cu 4 linguri de smantana, cascaval ras, patrunjel tocat, sare si piper. Totul se va omogeniza foarte frumos, mai ales cascavalul care se topeste imediat de la caldura prazului.

De data asta am folosit un aluat de placinta cumparat -salvezi ceva timp-, totusi prefer aluatul facut cu propriile-mi maini. Cat timp am pregatit compozitia, am precopt aluatul intins in forma - 20 minute in cuptor la 200C . Se toarna compozitia peste aluatul precopt, se rade putin cascaval deasupra si se mai lasa la copt inca 15-20 minute pana se rumeneste frumos.

LEEK & BACON QUICHE

A classic quiche after a Gordon Ramsay recipe, as tasty as everything Ramsey can do.
This time I have used a frozen pastry to save some time, but nothing compares to the fresh hand-made pastry. While the pastry is baking at 200C, fry the bacon |200g| for 5 minutes, then add the leek |2 pieces| and saute until soft.
In a bowl mix 4 eggs with 4 tablespoons of cream, some grated chesee, parsley and a pinch of salt and pepper. Stir in the leek and bacon.
Pour the mixture over the baked pastry, sprinkle some cheese on top and bake for 15-20 minutes more. 

Saptamana 21 - TARTA LAMAIE FRUCTE DE PADURE

Tarta perfecta pentru o dupa-amiaza relaxanta de aprilie la iarba verde - un picnic dulce pentru prieteni.

Am facut un aluat clasic dulce din faina, unt, ou, zahar, un praf de sare si 4-5 linguri de apa, pe care l-am lasat la rece o jumatate de ora. De data asta am incercat ceva nou, am adaugat in aluat fulgi de ovaz - dau o textura foarte interesanta.
Am rulat foi subtiri de aluat, le-am asezat in formele de tarte si le-am lasat la copt in cuptorul preincalzit la 200C pentru 15-20 min.

Intre timp am pregatit compozitia de lamaie, mixand mai intai ouale, zaharul si sucul de lamaie, peste care se adauga untul topit si coaja de lamaie rasa. Nu va speriati de consistenta foarte lichida, se va inchega in cuptor.

In formele de aluat scoase din cuptor se aseaza fructe de padure, peste care se toarna crema de lamaie. Nu le-am pus pe toate, am pastrat si pentru ornat. Se coace pentru inca 30 de minute.

Yumms!

ALUAT | faina 100g | unt 50g | zahar 3 ling. | 1 ou | sare | apa | fulgi ovaz |
COMPOZITIE | 2 oua | zahar 150g | suc lamaie 150ml | unt 50g | coaja lamaie | fructe de padure |

LEMON-BERRY TART

Perfect sweet tart for a sunny Sunday picnic!

I prepared a classic sweet pastry, by stiring in a bowl 100g flour, 3 spoons of sugar, a pinch of salt, small pieces of butter - about 50g and 4-5 spoons of cold water, until you get a moistened dough. Chill for half hour and then roll the pastry into a pie plate to be baked for 20 minutes.

While the pastry is baking, prepare the lemon mixture combining 2 eggs, 150g of sugar, about 150ml of lemon juice from 3 lemons, 50g of melted butter and some lemon peel.

Place a line of berries at the bottom of baked pastry, pour over the lemon mixture and bake for more 30 minutes until lemon mixture is set.
Cool and add some berries and lemon peel on top.

Saptamana 20 - TORTUL DE MERE de la bunica

Am crescut in cutia cu prajituri...torturi, prajituri cu fructe, creme, ciocolata, pandispan, placinte, checuri, biscuiti, saleuri, cornulete, cozonac - pe toate le-am avut, rand pe rand, saptamana de saptamana, mereu ceva nou. Si asta multumita bunicii mele - creatoarea de minuni dulci.
Dar oricat de complicate, laborioase si nemaimancate erau prajiturile ce mi se serveau, spre disperarea si uimirea EI, le-am preferat intoatdeauna pe cele mai simple - NEGRESA cu strat gros de ciocolata si TORTUL de MERE.
In continuare mi se pare cel mai genial tort din lume - dulce atat cat ii trebuie, acrisor si racoros!

Primul meu tort - asa ca mi s-a parut firesc sa incep cu reteta EI!

..si a iesit destul de bine, mai e ceva de exersat, probabil ca data viitoare va fi perfect!

Evident sunt multe variatiuni pe tema, combinat cu nuci, dulceata de visine si alte minuni...dar cam asa il face EA, bunica mea:

Curata merele de coaja si cotor, le aseaza intr-o cratita adanca, umple spatiile libere cu alte bucati de mar, toarna o cana de zahar si o jumatate de cana de apa si le lasa in cuptor pana se inmoaie merele, iar siropul ramane de un deget.

Face un pandispan din 4 oua; bate albusurile spuma, adauga 4 linguri de zahar, o jumatate de lingurita de paf de copt, galbenusurile, 4 linguri de faina si zahar vanilat [regula este ca la fiecare ou se pune o lingura de zahar si una de faina].

Toarna aluatul peste mere si-l mai lasa 30 de minute la cuptor. Dupa ce s-a racit, il rastoarna pe o farfurie si orneaza cu frisca proaspata.

Ium iummm la multi ani! 



GRANDMA'S APPLE CAKE

That's the taste and image of my childhood - thousands of all kind of cakes, incredibly baked by my masterchef granny. I proudly present my evertime favourite homemade cake - the apple cake - and this is how my grandma's doing it:

She peels off the apples and arranges them on the bottom of a deep pan, carefully filling the empty spaces with apple slices. Pours over a cup of sugar and half cup of water and let it bake in the oven until the apples get tender and the level of liquid is about 1 cm.

Next step is making a sponge of 4 eggs, by beating the whites and then adding 4 tablespoons of sugar, half of teaspoon of baking powder, the yolks and 4 tblspoons of flour [for every egg, 1 tblspoon of sugar and 1 tblspoon of flour].

Pour the batter over the apples and bake at 200C for 30 minutes more.

After it has cooled, overturn the pan on a plate and carefully place the cake.

Decorate with fresh cream.

Saptamana 19 - TARTA MAZARE deMENTA

Ha - MENTA! Intotdeauna o supriza cand descoperi menta in combinatiile de legume. Deja fan convins al morcovului cu menta, mazarea intra si ea in top. Hai sa o incercam intr-o tarta.

COMPOZITIE [stratul 1] 500g mazare fiarta pasata cu putin ulei de masline si menta verde tocata sau uscata, sare

          [stratul 2] 300g smantana, 2 oua, 2 fire ceapa verde

TOPPING fulgi de parmezan - se adauga cu 2 minute inainte de a o scoate din cuptor

ALUAT 200g faina, 100g unt, sare si putina apa - se framanta si se tine la frigider 20 minute.

Aluatul intins in forma de tarta si precopt pentru 15-20 minute la 200C, se adauga compozitia si se mai lasa in cuptor 10 minute.

MINT PEA TART

Surprising and refreshing taste of mint - perfect tart for sunny day lunches in the park.

Classic pastry recipe (200g flour,100g butter,a pinch of salt & water) - knead well, chill in the fridge for 20 minutes, roll & bake 15 minutes.

Fill with one layer of smashed preboiled peas (500g) mixed with fresh chopped/dried mint, salt and olive oil, second layer of 2 beaten eggs with cream (300g) and chopped spring onion.

Bake for 15 minutes more, until nicely coloured. Sprinkle parmesan on top.