Sparanghel fript cu sos de iaurt si usturoi (Roasted Asparagus with Yogurt Garlic Sauce)

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       Unul dintre ingredientele alese de mine pentru Provocarea lunii Mai "Dulce Romanie" este Sparanghelul, o leguma minunata de sezon, pe care sa fiu sincera nu o folosesc prea des in retetele mele, de aceea mi s-a parut perfect pentru provocare, astfel urmand sa vedem mai multe modalitati de a-l prepara.
       Pentru ca am vrut sa pastrez pe cat de mult posibil aroma sparanghelului, am incercat o reteta simpla cu un sos minunat care sa acompanieze fragezimea acestei legume (Reteta am vazut-o in revista Chatelaine). E gata in 15 minute si merge foarte bine langa o fripturica :)

Ingrediente:  

   500 g sparanghel
   250 g iaurt simplu
   3 linguri ulei de masline (presat la rece)
   1 catel usturoi
   putin patrunjel verde
   sare, piper
                           



Cum se face:  

Mai intai spalam sparanghelul.

Rupem capetele lemnoase de la baza si le curatam de coaja subtire (daca sunt mai groase)

Asezam sparanghelul intr-o tava, presaram peste el o lingura de ulei, sare, piper, si intoarcem sparanghelul pe toate partile sa se acopere bine.

Dam la cuptorul preincalzit la 200 de grade pentru 10-15 minute, in functie de grosimea legumelor.(nu trebuie sa fie moale)
Intre timp facem sosul: punem intr-un bol iaurtul cu usturoiul zdrobit, uleiul de masline, sarea si piperul.

Adaugam patrunjelul verde tocat, amestecam bine si dam deoparte.

Eu intre timp am pus si o bucata de carne in tigaia grill, sa servim langa sparaghel :)

Servim sparanghelul simplu cu sos de iaurt (pentru cei ce tin dieta)

E super gustos, fraged pe interior si usor crocant pe exterior :)

 Din alt unghi...

Langa friptura...Bon appetit si astept in continuare retetele voastre pentru provocare :)

English version


       Asparagus is one of the 2 ingredients I've chosen for May's "Sweet Romania" Challenge", a wonderful season vegetable, which to be honest I don't use that often in my recipes, that's why I thought it would be perfect for the challenge, that way we can see different dishes with it.
       Because I wanted to preserve the flavour of asparagus original as possible, I've prepared it using a very simple recipe, with a delightful sauce that would only complement the vegetable (I saw the recipe in Chatelaine). It's ready in 15 minutes and goes very well with steak :)

Ingredients:    

   500 g asparagus (a bunch)

   250 g plain yogurt

   3 tablespoons olive oil (cold pressed is great)    

   1 garlic clove

   some fresh green parsley

   salt, pepper

                           

How it's made:    

We first wash the asparagus.

We snap off tough ends and peel the base if it's thick.

We place the asparagus in a roasting pan, we drizzle with 1 tablespoon of oil, we sprinkle salt and pepper and we toss very well to coat.

We place the pan in the preheated oven at 400 degrees for 10-15 minutes (depends on thickness).

Meanwhile, in a bowl we mix very well the yogurt, crushed garlic, olive oil, chopped parsley, salt and pepper.

We serve the asparagus with yogurt sauce on top.

I fried some steak in the grill pan and served with the asparagus.

Bon appetit!

I'm waiting for your recipes for this challenge!

Varza de Bruxelles cu blue cheese (Brussels Sprouts with Blue Cheese)

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        Din dorinta de a varia putin meniul nostru, am gasit reteta cu varza de Bruxelles, pe care trebuie sa recunosc ca nu am mai folosit-o pana acum, si asta e chiar ciudat pentru ca sunt fan varza...reteta lui Carmen mi-a tras cu ochiul, mai ales ca este o combinatie intre varza frageda si branza albastra, pe care eu personal o ador!!!  Multumesc Carmen draga pentru inspiratie :)

Ingrediente:   

    500 g varza de Bruxelles
    1 ceapa
    70 ml smantana de frisca
    70 g branza albastra
    1 lingura smantana
    parmezan
    200 ml apa
    2 linguri ulei
    sare, piper
    marar optional


Cum se face:    

Mai intai curatam varza (daca e nevoie) si o spalam si o taiem in jumatate (bucatile mai mari).

Tocam ceapa marunt si sfarmam branza.

Incingem uleiul intr-o craticioara, adaugam ceapa si o prajim pana se inmoaie.

Adaugam verzele, le amestecam cu ceapa, le condimentam si le lasam sa se inmoaie si ele 1-2 minute.

Adaugam 200 ml apa  si lasam sa fiarba sub capac pentru 6 minute.

Dupa cca 6 minute luam capacul jos si lasam sa fiarba inca vreo 5 minute, pana scade lichidul de pe varza.
Adaugam frisca lichida, amestecam si lasam sa fiarba inca 4 minute, amestecand continuu.

Adaugam apoi branza (eu am pus si putin parmezan), amestecam bine pana se topeste.

Adaugam 1 lingura de smantana, marar, sare, piper si amestecam bine. Servim imediat cu friptura (poate fi de orice fel), eu am ales sa o servesc cu pulpe de pui cu usturoi si rozmarin la cuptor.

Bon appetit!           

English version


         I wanted to diversify our menu a little and I found this recipe with Brussels sprouts, which I have to admit I never used it before, and that's really weird since I'm a fan of cabbage...Carmen's recipe caught my attention, especially because it's a combination between cabbage and blue cheese, which I personally adore! Thank you my dear for the inspiration :)

Ingredients:

    500 g Brussels sprouts

    1 onion

    70 ml whipping cream liquid
    70 g blue cheese
    1 tablespoon sour cream
    Parmesan
    200 ml water
    2 tablespoons oil
    salt, pepper
    fresh dill optional

How it's made:

We first clean the Brussels sprouts and wash them very well, and cut them in half (the bigger ones)

We chop the onion and we smash the cheese.

We heat the oil in a small pot, we add the onion and we saute it until tender.

We add the Brussels sprouts and continue stirring for 2 minutes.

We add 200 ml water, spices, we cover and cook for 6 minutes.

We uncover and let cook for another 4 minutes, until the liquid evaporates.

We add the liquid whipping cream and we stir for 3 minutes, after that adding the blue cheese (I added some Parmesan cheese as well), and continue stirring.

We add the sour cream and the chopped dill, salt and pepper if it's necessary, and we serve immediately next to some steak or whatever meat you want to cook, in my case there were garlic and rosemary chicken drumsticks.

Bon appetit!

Salata cu fasole si ciuperci (Bean and Mushroom Salad)

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      Aceasta e una dintre salatele noastre preferate, fiind foarte simplu de facut si extrem de aromata.
 Reteta am preluat-o dintr-o carte, dar am modificat-o dupa gustul nostru.

 Ingrediente:

    1 conserva fasole boabe
    1 cutie ciuperci champignons (250g)
    1 jumatate ceapa rosie
    salam uscat (sau ce va place)
    2 linguri otet balsamic
    1 lingura ulei de masline
    sare, piper
    patrunjel verde




 Cum se face:

Se taie ceapa felii subtiri si se amesteca intr-un bol cu otetul balsamic (sa se inmoaie 2 secunde)

Se pune fasolea intr-o sita si se da sub jet de apa rece 2 secunde (nu folositi zeama de pe fasole), se  strecoara si se pune intr-un bol mai mare pentru salata.

Se taie ciupercile felii subtiri.

 Se taie cateva felii de salam uscat patratele mici, iar patrunjelul verde il tocam. Se pun toate     ingredientele in bol peste fasole.

 

     Se amesteca foarte usor si se pune in farfurii. Se serveste cu paine prajita. Bon appetit!

English version

       This is one of our favourite salads, it's very easy to prepare it and has a great flavour. I followed the recipe from a book I have, slightly modifying it.

  Ingredients:

      1 can of white beans

      250 gr fresh mushrooms (champignons)

      1/2 red onion

      50 gr dry salami

      2 tablespoons balsamic vinegar

      1 tablespoon olive oil

      fresh parsley leaves

      salt, pepper

How it's made:

      First of all, cut the onion thin slices and mix it in a bowl with the vinegar.

      Open the can, drain the beans and slightly wash them for 2 seconds, drain them again and put them in a salad bowl.

      Cut the mushrooms in thin slices. Chop the salami and the parsley and add them all to the salad bowl (onion as well).

      Add some salt and pepper, mix slightly and serve with toast. Bon appetit!