Tian de legume (Vegetable Tian)

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        De multa vreme am vrut sa fac tianul de legume si sa-l postez, dar tot am asteptat sa-mi cumpar o forma ceramica colorata ca sa o inaugurez cu splendoarea de culori ale legumelor :) nu stiu cum se face, dar tot cautand una care sa-mi placa nu am apucat sa cumpar inca, asa ca am pregatit tianul anyway :) reteta e foarte simplu de preparat si extrem de creativa in sensul ca se pot pune ce legume doriti, plus ca e perfecta pentru caldurile de afara, e usoara si delicioasa! noua ne-a placut atat de mult ca am facut-o de 2 ori intr-o saptamana :)
        I wanted to make this vegetable tian a long time ago, but I kept waiting to buy a colorful ceramic dish so I can obtain an overall beautiful color :) searching for "the" dish, I haven't bought it yet, so I prepared the tian anyway :) the recipe is very easy to make and extremely creative since you can use whatever vegetables you like, plus it's perfect for the hot weather outside, because it's very light and delicious! we liked it so much that I prepared it twice in one week :)

Ingrediente/Ingredients: 


1 vanata mica/1 baby eggplant
1 zuchini/1 zucchini
4 cartofi de 4 feluri (cartof alb, mov, pt copt, si dulce)/4 types of potatoes (white, purple, for baking and sweet) 
5-6 ciuperci mari albe/5-6 big white mushrooms
3 rosii mari/3 Roma tomatoes
1 ceapa/1 onion
2 catei usturoi/2 garlic cloves   
3 linguri ulei de masline/3 tablespoons olive oil
Parmezan/Parmesan     
sare, piper/salt, pepper
cimbru/thyme


Nota/Note:


       In poza apare mai mult material decat am folosit pt o tava. In functie de marimea tavii puteti folosi mai multe sau mai putine./In the photo there are more ingredients that I actually used. Depending on the dish size, you can use more or less vegetables.


Cum se face/How it's made:      


Curatam ceapa si cateii de usturoi si tocam ceapa (eu am pus si rosie putin) marunt. Intr-o tigaie prajim ceapa putin si la final adaugam usturoiul tocat. Dam deoparte si punem ceapa intr-o tava unsa in prealabil cu putin ulei.
We peel the onion and the garlic cloves and we chop the onion (I used some red onion as well). In a skillet we fry the onion and at the end we add the crushed garlic. We place the fried onion in an oiled rectangular baking dish.

  
Spalam foarte bine legumele cu tot cu coaja si le uscam cu un servet de hartie. Le taiem felii cu un slicer sau cu mana daca nu aveti, doar sa fie relativ subtiri si uniform taiate. Ar trebui sa aiba maxim 1 cm in grosime.
We  wash the vegetables very well with their skin on and we dry them with paper towels. We slice them all using a mandolin slicer, or by hand if you don't have one, just make sure the slices are the same size. They should be 1/4 inch thick slices.   

Asezam feliile de legume alternativ in strat uniform peste ceapa. Eu am facut 3 randuri.
We place the vegetable slices alternately on top of the onion. I made 3 lines.             

  
Condimentam cu multa sare pentru ca sunt foarte dulci, adaugam piper, putin cimbru uscat (dupa gust) si picuram cate un strop de ulei peste legume. Acoperim tava cu folie de aluminiu si o introducem in cuptorul preincins la 185 grade pentru cca 35 minute. Dupa 35 min, presaram Parmezan, luam folia jos si mai punem in cuptor pentru inca 25 de minute. Dupa ce s-au rumenit frumos scoatem din cuptor. Servim cald simplu sau langa ceva friptura eventual.
We sprinkle lots of salt because they're very sweet, we add pepper, some thyme and we drizzle with a little bit of olive oil. We cover the dish with foil and we place it in the preheated oven at 370 degrees for 35 minutes. After 35 min, we remove the foil, we sprinkle Parmezan and we place the dish in the oven for another 25 minutes. When the vegetables are golden brown on top, we remove the baking dish from the oven. We serve them warm as they are or with steak if you prefer.     

Bon appetit!

Salata Niçoise (Salade Niçoise)

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           Am observat ca nu am retete de salate postate pe blog, asa ca e musai sa postez si eu cateva, mai ales ca sunt foarte gustoase, rapid de preparat si mult mai sanatoase. Pentru astazi am ales salata Niçoise, o salata de origine frantuzeasca ce contine ton, ansoa, fasole verde, oua fierte, rosii si masline. Reteta originala nu contine legume fierte, dar eu m-am abatut putin de la varianta originala :)

Ingrediente:   (pt 2 persoane)                                    
      200 g ton bucati
      50 g file de ansoa
      3 oua
      3 cartofi
      150 g fasole verde
      4 rosii mici
      100 g masline negre (eu am pus kalamata)
      3 frunze de salata verde
      putin Parmezan


 Pt vinaigrette:  

    2 catei usturoi
    6 linguri ulei de masline (eu am folosit ulei de floarea soarelui)
    1 lingura otet balsamic (eu am pus de mere)
    oregano proaspat
    sare, piper
    mustar optional (apare in poza, dar nu l-am folosit-are o aroma prea tare dupa parerea mea)


Cum se face:


Curatam cartofii de coaja, ii taiem cuburi si ii punem la fiert in apa cu sare. Cand sunt fierti, ii scurgem de apa si ii punem deoparte.

 Curatam si fasolea verde, o spalam bine si o punem la fiert in apa sarata separat, in paralel cu cartofii. Cand e aproape fiarta o scurgem de apa si o punem deoparte.

In timp ce cartofii si fasolea verde fierb, punem la fiert si ouale timp de 12 minute (sa fie fierte tari), le curatam de coaja si le dam deoparte.
Pregatim vinaigrette-ul intr-un bol mare : zdrobim usturoiul, punem peste oregano tocat marunt (e mai bun proaspat), adaugam uleiul, otetul, sare, piper (eu am renuntat la mustar)  si amestecam bine.

Taiem maslinele bucati, pregatim ansoa, rosiile si ouale le taiem sferturi si le punem deoparte.

Cand toate ingredientele sunt pregatite, punem in bolul cu sos cartofii fierti, fasolea verde, maslinele si rosiile si le amestecam usor cu o lingura, fara a le zdrobi.
Asezam cate o frunza de salata verde in farfurie si adaugam salata din bol peste care punem ansoa, bucati de ton si oua fierte, presaram putin parmezan si servim.

Salata e foarte consistenta, sosul delicios, iar ansoa ii da o aroma deosebita. Categoric repetam curand :)
Mai de aproape...Bon appetit!!!

English version


         I've noticed that I don't have any salad recipes posted, so I must post some since they're so tasty, easy to prepare and a lot healthier than other dishes. For today I chose Niçoise Salad, a French salad that contains tuna, anchovies, green beans, hard boiled eggs, tomatoes and black olives. The original recipe does not contain any cooked vegetables, but I added some anyway :)

  

Ingredients:   (serves 2)                                        

      200 g tuna

      50 g anchovies fillets

      3 eggs

      3 potatoes

      150 g green beans

      4 small tomatoes

      100 g black olives (I used Kalamata)

      3 lettuce leaves
      Parmesan optional

 For the vinaigrette:    

    2 garlic cloves

    6 tablespoons olive oil (I used sunflower oil)

    1 tablespoon balsamic vinegar (I used apple cider)

    fresh oregano 

    salt, pepper

    Dijon mustard optional (It appears in the picture, but I chose not to use it since it has a strong flavour)

How it's done:

We peel the potatoes, cut them in bigger pieces and we cook them in salted water. When they're tender we drain the water and set aside.

While the potatoes are boiling, we wash the green beans and boil them as well in salted water. When the beans are almost done, we drain the water and set aside.

While the vegetables are boiling, we hard boil the eggs in salted water for 12 minutes, we peel them and set aside.

We prepare the vinaigrette:  in a large bowl we crush the garlic, we add the chopped fresh oregano, 6 tablespoons of oil, 1 tablespoon of vinegar, salt, pepper and we mix them all together.

We quarter the olives, eggs and tomatoes and set aside.

In the bowl we add on top of the vinaigrette the potatoes, the green beans, olives, tomatoes, we mix them gently, without smashing them.

On a plate, we place a lettuce leaf and we add salad, and on top we place tuna chunks, quartered eggs with the sunny side up and anchovies, we sprinkle some Parmesan and we serve. Bon appetit!

Cartofi frantuzesti (French Style Potatoes)

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         Cartofii frantuzesti fac parte din mancarurile copilariei mele ce imi aminteste mereu de acasa si de cat de mult asteptam de fiecare data pana se gratina in cuptor :) Este o reteta delicioasa de cartofi in straturi cu oua, branza si smantana, ce va face invitatii vostri sa ceara portie dubla si care va ocupa un loc de cinste in cartea voastra de bucate!

Ingrediente:  

     10 cartofi
     8 oua
     400 g mozzarella
     200 g branza feta
     Parmezan
     100 g unt
     250 g smantana
     patrunjel verde
     sare, piper, boia dulce


Cum se face:    

Fierbem in apa cu sare cartofii in coaja (spalati in prealabil foarte bine) pentru 35 de minute pana cand cartofii sunt moi, iar furculita intra usor in ei, fara a se sfarma.
Fierbem si ouale in apa cu putina sare pentru 12 minute, ca sa fie tare galbenusul.
Curatam de coaja cartofii si ii taiem felii subtiri, iar ouale le curatam si le tocam.
Dam branza pe razatoare si o dam deoparte si ne apucam de asamblat.

Intr-o tava ce intra in cuptor, punem bucatele de unt si incepem sa asezam  un strat de cartofi, condimentam cu sare si punem bucatele de unt din loc in loc.

Peste cartofi punem un strat de oua fierte.

Deasupra presaram boia si piper si asezam un strat de branza feta, apoi mozzarella si parmezan.

Presaram putin patrunjel verde tocat si smantana din loc in loc.

Continuam cu inca 2 straturi in aceeasi ordine ca primul, iar deasupra incheiem cu branza peste care punem branza din belsug si smantana . Presaram cu patrunjel si dam la cuptor la 175 grade pentru 40 de minute.

Cand s-a rumenit frumos scoatem tava din cuptor si lasam sa se raceasca putin.

Servim cu smantana cat sunt calzi cartofii. Bon appetit!
P.S.:  Eu am servit a doua zi cu un sos de usturoi facut cu putin ulei si smantana, a fost bestial!!!

Delicios!!!  Si mai de aproape putin :)

                                

English version




         French style potatoes are one of my favorite foods from childhood and it always reminds me of home and how long it took each time when the potatoes were in the oven :) It's a delicious recipe of potatoes with eggs, cheese and sour cream, which will make your guests to ask for a double serving and which will take a special place in your personal cook book. 

Ingredients:     

     10 potatoes

     8 eggs

     400 g mozzarella

     200 g feta cheese

     Parmesan

     100 g butter

     250 g sour cream

     fresh parsley

     salt, pepper, sweet paprika

How it's made:

 We boil the whole potatoes with skin in salted water (previously washed very well) for 35 minutes until the potatoes are tender, you can check by inserting a fork in a potato.
 We boil the eggs in salted water as well for 12 minutes.
We peel the potatoes and slice them thinly, and we peel the eggs and chop them.
We shred the cheese and set aside and start assembling the potatoes.
In a large ceramic or glass dish we place some butter on the bottom and place one layer of potatoes, we sprinkle salt and small pieces of butter from place to place.
We add one layer of eggs, we sprinkle pepper and paprika.
We add a layer of feta cheese, one of mozzarella and sprinkle Parmesan on top.
We place some sour cream from place to place, sprinkle some fresh chopped parsley.
We continue with another set of layers (there should be 3 layers) finishing with a generous layer of cheese, sour cream and parsley on top.
We place the ceramic or glass dish in the preheated oven at 360 degrees for 40 minutes.
When the potatoes are golden brown, we take out the pan and let it cool off for 5 minutes.
We serve the potatoes warm with sour cream. Bon appetit!
P.S.: I served the second time with a garlic sauce that I made with a little bit of oil and sour cream. Amazing!
And a closer view :)

Cartofi taranesti (Country Style Potatoes)

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           Aceasta reteta o stiu de cand eram mica, mama ne facea cartofi taranesti sau "rantaliti" tot timpul, banuiesc ca toata lumea stie cat sunt de buni. Desi suntem in postul Pastelui, trebuie sa va spun ca eu personal nu tin post si de aceea nu prea veti vedea retete de post la mine pe blog. Reteta de mai jos reprezinta o garnitura iar eu am preparat-o langa chiftelute de pui, dar pentru cei care tin post se poate consuma si ca atare cu o salata.

Ingrediente:                       

    cca 10 cartofi medii
    4 cepe
    1 lingura boia dulce
    sare, piper
    3 linguri ulei
    patrunjel verde 





Cum se face:    

Mai intai spala cartofii foarte bine si ii punem la fiert cu tot cu coaja in apa sarata aproximativ 35 minute la foc mic.
 Cand au fiert, ii scoatem din apa, ii lasam sa se raceasca si ii curatam de coaja.

Dupa ce s-au racit ii dam pe razatoarea mare si ii punem deoparte.
 Curatam ceapa, o tocam marunt si o punem la prajit intr-o tigaie cu cele 3 linguri ulei. Cand ceapa s-a inmuiat si e rumenita usor, adaugam boiaua, amestecam foarte bine si dam tigaia deoparte (daca boiaua se arde va deveni amara la gust).

 
Adaugam cartofii dati pe razatoare.

Adaugam sare, piper, patrunjelul tocat si amestecam foarte bine. Servim ca atare sau ca si garnitura langa carne, in cazul meu chiftelute de pui. Bon appetit!

           

English version


          I know this recipe since I was a little girl, my mother used to make these potatoes all the time, I guess everybody knows how yummy they taste. I have to say that I don't really fast before holidays, so you won't really find any recipes for fastening on my blog. This recipe is a side dish and I prepared it to go along with chicken meatballs, but for those of you who fast it can be consumed as it is with a salad.

          

 

Ingredients:

   10 medium potatoes

   4 onions

   1 tablespoon sweet paprika

   3 tablespoons sunflower oil

   salt, pepper

   fresh parsley leaves

How it's made:

First we wash the potatoes very well and we place them whole in a large pot with salted water for them to boil for 30-40 minutes.

When they're tender, we drain them, let them cool down and we grate them.

We peel the onions and chop them.

In a large skillet we heat the oil and cook the onion. When it softens we add the paprika and stir very well, we set aside and we add the grated potatoes and stir again.

We add the salt and pepper, parsley and stir very well.

We serve them as they are or next to some steak, in my case chicken meatballs. Bon appetit!

Tocanita de miel cu cartofi (Lamb and Potato Stew)

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        Eu sunt un fan foarte mare al tocanitelor pe care le prepar destul de des, insa cea de miel nu se afla printre preferintele mele, de altfel nu mancam nimic preparat din miel cand eram copil, iar singura data cand se gatea miel la noi in casa era de Paste o portie foarte mica de friptura pentru ai mei :)...timpul a trecut si acum o gatesc cu mare drag destul de des, caci aici gasesc peste tot miel in supermarket in orice perioada a anului, iar de Paste fac traditionala friptura cu miel in vin la cuptor, e o nebunie!!!  Sa revin la reteta de fata, nu stiu daca sa o numesc tocanita sau gulyas (denumirea ungureasca), eu zic ca e tocanita, caci gulyas fac de vita de obicei dupa o reteta extraordinara de origine ungureasca, pe care o voi posta in viitor de asemenea. Sper sa va placa!

Ingrediente: 

    500-700 g carne de miel frageda 
    cca 10 cartofi
    3 cepe mari
    2 linguri ulei
    sare, piper
    1 lingurita boia de ardei dulce






Cum se face:

  Mai intai spalam carnea foarte bine si o taiem bucati mai mici (punem si oasele pentru ca dau gust). Curatam si tocam ceapa marunt (eu am o obsesie cu ceapa sa fie tocata marunt, soacra mea face tocanita cu ceapa taiata felii, eu daca vad bucati de ceapa nu ma ating de mancarea respectiva :))).

Intr-o cratita mai mare (sau ceaun daca aveti) incingem uleiul si punem ceapa sa o prajim.

  Dupa ce ceapa s-a inmuiat putin adaugam boiaua si amestecam.

Adaugam bucatile de carne si amestecam bine.

Condimentam cu sare si piper si punem apa calduta sa depaseasca carnea cu vreo 2 degete si lasam sa fiarba acoperit la foc mic timp de aproximativ 1 ora, depinde de cat de frageda e carnea.(apa va scadea)

Intre timp curatam si taiem cartofii felii mai mari, deoarece se vor zdrobi cand fierb si vor forma sosul de pe carne, eu nu pun faina in aceasta tocanita.

Cand carnea e aproape fiarta, adaugam cartofii, mai punem putina sare si lasam sa fiarba acoperit la foc mic in continuare timp de aproximativ 35 minute.

Cand cartofii sunt moi si se zdrobesc usor (puteti sa zdrobiti cu furculita putin pentru a ajuta la formarea sosului), tocanita e gata, condimentati si serviti apoi cu muraturi. Bon appetit!

English version

   
        I am a big fan of stews and I prepare them pretty often, but the lamb stew wasn't among my favorites, actually when I was younger I wouldn't even taste anything cooked with lamb, and the only time that my mother used to cook it was on Easter time, a very small size of lamb steak just for my parents :)...time has passed and now I found myself cooking lamb often, i also can find it here everywhere in supermarkets all year long, and on easter I make a traditional lamb steak with red wine, it's amazing!!! Back to this recipe, I don't know if I should call it a stew or gulyas (the hungarian name), I say that it's a stew, because I usually make gulyas using beef and I use an extraordinary hungarian recipe, which I'll post on the blog soon. I hope you enjoy!

Ingredients:

   500-700 g lamb (I bought lamb shoulder)

   10 potatoes 

   3 big onions

   salt, pepper

   1 full teaspoon sweet paprika

How it's made:       

First, we wash the meat very well and leave it aside. We peel the onion and chop it thinly.(If I find slices of onions in food, I won't touch that dish, I find it disgusting, so I have an obsession of chopping the onion very well :))).

In a large pot we heat the oil, add the onion and we cook it until it's soft.

We add the paprika and stir, we add the meat, some salt and pepper stir very well, and add warm water, just until it gets above the meat.

We let the stew cook covered on low heat for 1 hour (depending on the meat)

Meanwhile, we peel the potatoes and we cut them in big slices like in the picture (I don't use any flour for the sauce).

When the meat is almost done, we add the potatoes to the stew, we add a little bit more salt, and let it cook for about 35 minutes on low heat.

When the potatoes start to smash (you can smash some as well using a fork, so that we obtain a sauce), the stew is finished.

We serve with pickled vegetables. Bon appetit!

Pui umplut la cuptor (Roast Stuffed Chicken)

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        Am vazut ca toata lumea a facut cel putin o data pui la cuptor, asa ca m-am hotarat sa incerc si eu. Dupa ce am dat search pe net am gasit o multime de variante de a-l prepara, din care am ales sa fac puiul umplut cu ciuperci de data aceasta. A iesit o friptura foarte aromata si suculenta spre surprinderea mea :) Si pana la urma, nu a fost atat de greu pe cum m-am asteptat, asa ca voi mai incerca si alte variante de a-l pregati pe viitor. Imi cer scuze pentru poze, dar fiind seara cand am terminat, nu am reusit sa surprind prea multe cadre cu puiul gata facut, nu mai zic ca lesinam de pofta :))

Ingrediente:                                                 

      1 pui pentru cuptor (1-1,5 kg)
      5-6 cartofi medii
      1 ceapa rosie
      250 g ciuperci champignon
      3 morcovi
      3 rosii mici
      5 catei usturoi
      1/2 lamaie
      150 g unt
      condimente (sare, piper, arome)


Cum se face:


      Mai intai spalam puiul foarte bine pe dinauntru si pe dinafara (mentionez ca puiul meu era deja pregatit pt cuptor, adica nu avea maruntaie inauntru sau alte chestii, ceea ce mi-a usurat viata :)) ). Tapetam cu hartie interiorul si exteriorul pentru a absorbi toata apa, il condimentam cu sare si piper peste tot si il punem deoparte pana pregatim legumele.
     Spalam legumele si curatim de coaja morcovii, cartofii, ceapa, usturoiul si ciupercile. Taiem cartofii sferturi, iar morcovii si ceapa bucati mai mari.

  Taiem ciupercile in bucati mai mari si le introducem impreuna cu usturoiul si lamaia in cavitatea puiului.

 
Coasem apoi puiul, il legam si il ungem cu o pensula peste tot cu unt si il punem deoparte.

Ungem o tava incapatoare cu unt si asezam legumele curatate (cartofii, morcovii, rosiile, ceapa), le condimentam cu sare, piper si oregano, iar in mijlocul lor asezam puiul.

 

 Asezam tava in cuptorul preincalzit la 190 grade si dam la cuptor timp de 1, 5 ore. Eu nu am pus folie deasupra si a iesit destul de suculent. Cand carnea este moale, iar puiul e prajit deasupra il scoatem din cuptor (puiul e facut atunci cand intepati cu o furculita carnea si lichidul e transparent nu rosiatic).

Nu scoatem puiul imediat din tava ci il acoperim cu o folie si il lasam asa inca 15 minute (astfel isi va pastra suculenta). 

Punem puiul pe un platou, taiem ata cu care l-am cusut si scoatem ciupercile.

Si o poza nu foarte reusita cu puiul in farfurie...Bon appetit!

       Ca observatii vreau sa mentionez ca nu mi-a placut aroma de lamaie, mi-ar fi placut mai mult oregano  pentru o aroma mai puternica, iar usturoiul puteam sa il mixez cu unt si condimente si sa il ung pe pui. Desigur, acestea sunt remarcile mele, fiecare are alte preferinte :)

English version

        I saw that everyone had at least once prepared a roasted chicken, so I decided to try it myself.After I did a search on the internet, I found many ways of cooking it, so I chose to make roast chicken stuffed with mushrooms this time. The chicken came out very flavorful and juicy to my surprise:) And after all, it wasn't as hard as I expected, so I will try other versions of preparing it in the future. I apologize for the pictures, but being in the evening when we finished, I did not capture toomany ready-made chicken frames, not to mention that the smell in my house was killing me :))

Ingredients: 

      1 chicken for roast (1-1,5 kg)

      5-6 medium potatoes

      1 red onion

      250 g champignon mushrooms

      3 carrots

      3 cherry tomatoes

      5 garlic cloves

      1/2 lemon

      150 g butter (at room temperature)

      spices (salt, pepper, flavors)

How it's made:

     First we wash the chicken very well inside and out (have to mention that my chicken was already prepared for the oven, meaning it didn't have  anything inside, which really made my life easy:))). Tap the chicken with paper towels inside and outside, season with salt and pepper all over and put it aside until we cut the vegetables.
     Peel and wash vegetables( carrots, potatoes, onions, garlic and mushrooms). Cut potatoes in quarters, carrots and onions into larger pieces.

     We cut the mushrooms in half or quarters, and we place them inside the chicken, adding the lemon and the garlic cloves.

     We tie up the chicken and we brush it all over with butter. We put it aside.

     We butter a roasting pan and we place the vegetables (potatoes, carrots, tomatoes, onions), spice them with salt, pepper and oregano, and we add the chicken in the middle of the pan. 

     We place the tray in the preheated oven at 390 degrees for 1, 5 hours. I did not put foil on top and the chicken came out quite juicy. When the meat is tender and the chicken is golden brown we take it out of the oven (the chicken is done when pierced with a meat fork the liquid is transparent).

     Do not serve the chicken immediately, first you cover it with foil and leave it another 15 minutes (so it will remain juicy).
     Put the chicken on a platter, cut the thread and take out the mushroom stuffing.

   And a not very successful picture with the chicken... Bon appetit !

   As an observation, I have to mention that I didn't liked the lemon flavor, I would have liked more oregano, and I could have mixed the garlic with butter and spices and brushed it on the chicken. Of course, these are my remarks, everybody has different preferences :)