Budinca dulce de paste (Sweet Pasta Pudding)

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         Trebuie sa va spun ca nu am tinut niciodata dieta la mancare, pe de o parte pentru ca sunt destul de slabuta pentru inaltimea mea si pe de alta parte pentru ca nu cred ca ma pot disciplina la capitolul acesta...ei, de cand am blogul am inceput sa prepar mai multe dulciuri si incepe sa se vada la cantar :)) nu mult, vreun 1-2 kg in plus, dar pentru mine e deja alarmant si e musai sa o las mai moale cu dulciurile si cu caloriile in mancare, cel putin pentru un timp...asta nu inseamna ca nu ma abat din cand in cand :) ca sa inchei seria de retete dulci din perioada recenta am zis sa prezint repede budinca de paste dulci, daca tot nu am mancat de foarte mult timp :)
         Budinca de taitei cu branza de vaci sau Vargabeles, este de origine ungureasca si e una dintre cele mai usoare retete de preparat, rapida si foarte apreciata de toata lumea, mai ales de cei mici :)
         I must say that I've never been on a food diet in my life, partly because I'm kind of skinny for my height and also because I can't really discipline myself when it comes to food...well, since I started posting recipes here I also began making more sweets and it's starting to show up on the scale :)) not too much, 1-2 kg more than usual, but for me that's an alarm signal and I must cut down on sweets and high calorie dishes, at least for a while...that doesn't mean I can't make exceptions once in a while :) to close the recent series of sweet recipes I thought I should post the Sweet Pasta Pudding recipe, since I can't remember when I last ate this delicious dessert :) 
         Sweet Pasta Pudding with Cottage Cheese or Vargabeles is a Hungarian recipe, very simple to make but highly appreciated by everyone, especially by kids :)

Ingrediente/Ingredients:      


250 g paste/250 g pasta
250 g branza de vaci/250 g cottage cheese
100 g smantana/100 g sour cream
3 oua/3 eggs
5 linguri cu zahar (eu am folosit brun)/5 tablespoons with sugar (I used brown sugar)   
zahar vanilat/vanilla sugar 
coaja de lamaie/lemon peel 




Cum se face/How it's made:


Mai intai fierbem pastele conform instructiunilor de pe pachet, si cand sunt fierte le punem in strecuratoare si le lasam sa se raceasca putin.
Intr-un bol amestecam branza de vaci cu 2 galbenusuri, zaharul, coaja de lamaie si smantana.
We cook the pasta following the instructions on the package and when they're done, we drain them and let them cool slightly.
In a bowl we combine together cottage cheese with 2 egg yolks, sugar, lemon peel and sour cream.

Adaugam pastele scurse de apa si le amestecam bine.
We add the pasta and we combine them with the liquid.

Batem albusurile cu un varf de sare si le incorporam usor in compozitia de paste.
We beat the egg whites with a pinch of salt and we gently fold them in the pasta mixture.

Tapetam o forma cu unt si faina si punem compozitia de paste. Batem oul ramas si il turnam deasupra.
We grease and flour a baking dish and we place the pasta mixture. We beat the remained egg and we pour it on top.

Punem forma in cuptorul preincalzit la 175 grade pentru 35-40 minute, pana se rumeneste frumos deasupra.
We place the baking dish in the preheated oven at 350 degrees for 35-40 minutes, until it's golden brown on top.  

Lasam sa se raceasca si servim!
We let it cool slightly and then we serve!

    
Minunata la micul dejun! Bon appetit mes amis :) /Lovely for breakfast! Bon appetit mes amis :)

  
Eu am servit cu zmeura, e fructul meu preferat!!! se poate servi si cu nutella, dulceata de caise, etc...
I served it with raspberry, it's my favorite fruit of all!!! it can also be served with Nutella, apricot jam, etc...

                                         

Negresa cu cireșe (Cherry Brownies)

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          Luna aceasta provocarea "Dulce Romanie" a fost gazduita de draguta de Antonina, care a propus ca ingrediente principale menta si cireșele. Cum eu nu sunt fan prea mare al mentei, decat in ceai si alte cateva bauturi, am ales sa fac ceva delicios si anume negresa cu cireșe cu care sa particip la provocare. Cred ca este o dulcegarie minunata care scoate in relief foarte tare aroma cireșelor dulci, iar in combinatie cu ciocolata este fantastica!
         Am cautat pe net retete pentru brownie si cea care mi-a placut cel mai mult a fost cea vazuta la Clipe dulci si parfumate, arata spectaculos! Negresa mi-a iesit superb, desi o idee mai amara decat mi-ar fi placut, am fost atat de concentrata la reteta, incat am uitat sa verific cat de dulce e inainte sa o pun la cuptor, dar lasand la o parte asta a fost delicioasa, ciocolatoasa si aromata exact cum trebuie sa fie, un desert pacatos! Mirosul din casa era to die for, nu alta, iar atunci cand imbuci din ea, papilele gustative sunt inundate de combinatia de arome dintre ciocolata si cireșe, mmmm, divin! pentru cei care iubiti ciocolata este un MUST sa incercati reteta!
         This month Romania's "Sweet Challenge" was hosted by Antonina, who chose Mint and Cherries as main ingredients. Since I'm not a huge fan of Mint, other than maybe tea and a couple more drinks, I chose to use Cherries to make a Cherry Brownie for this challenge. I think it's a wonderful dessert which brings out the flavour from the sweet cherries, and combined with chocolate it's fantastic!
         I've been browsing the web for a brownie recipe and I found one that I liked most at Clipe dulci si parfumate, it looks spectacular! My Cherry Brownie turned out beautifully, though a little more bitter than I wanted it, I was so concentrated following the recipe that I forgot to taste the batter before I placed it in the oven, but besides that it was delicious, with lots of chocolate as it should be, a sinful dessert! The smell was to die for, and the moment you took a bite, your taste buds were flooded with the combination of flavors between chocolate and cherries, mmmmm, divine! for those of you who love chocolate this recipe is a MUST!

Ingrediente/Ingredients:      


120 g unt la temp camerei/120 g butter at room temp
150 g faina/150 g all purpose flour
150 g zahar/150 g sugar
3 oua/3 eggs
200 g iaurt simplu sau cu cireșe/200 g plain or cherry yogurt
4 linguri cacao/4 tablespoons with cocoa
100 g ciocolata neagra taiata bucatele/100 g chopped dark chocolate
300 g cireșe fara samburi/300 g pitted cherries
1/2 lta praf de copt/1/2 teaspoon baking powder 
1 vf de sare/1 pinch of salt
  
Cum se face/How it's made:  


Nota:   Pentru o negresa delicioasa, va recomand sa folositi cacao de calitate foarte buna (eu aveam de la Hersheys) si ciocolata de minim 70% continut de cacao. Daca vreti sa aiba un gust mai dulce si nu usor amarui, va recomand sa folositi ciocolata cu lapte in loc de ciocolata neagra, cu mentiunea ca va fi mai deschisa la culoare desigur.
Note:   For a delicious brownie I recommend you use good quality cocoa (I had Hersheys) and chocolate with minimum 70% cocoa. If you prefer a sweeter brownie not bitter-sweet, I recommend you replace the dark chocolate with milk chocolate, with the note that the color will be lighter obvious.


Mai intai spalam foarte bine ciresele si le scoatem samburii (eu am avut unealta pt asta)
We first wash the cherries and remove the pit of each cherry with a cherry pitter.

Intr-un bol mare, amestecam untul aflat la temperatura camerei cu zaharul, pana devine ca o crema si incorporam treptat galbenusurile.
In a large bowl we mix the butter with the sugar until we obtain a smooth cream and we slowly add the yolks in one at a time.

       
Adaugam iaurtul, in cazul meu iaurt de cireșe si amestecam.
We add the yogurt, in my case cherry yogurt and we mix.

Intr-un bol separat combinam faina cu cacao, praf de copt si sare si incorporam treptat ingredientele uscate la compozitia de unt.
In a separate bowl we combine the flour with the cocoa, salt and baking powder and we gently fold the dry ingredients in the butter mixture.          

Adaugam ciocolata taiata bucati iar apoi albusurile batute spuma, incorporand usor (era sa uit de ciocolata :)))
We add the chopped chocolate and after that the whipped egg whites slowly folding them in the mixture (I almost forgot about the chocolate :))0

Tapetam o tava cu unt si faina si intindem frumos compozitia de negresa.(tava mea are 33x22 cm) si adaugam ciresele scurse de zeama si fara samburi.
We grease and flour a baking pan and we spread the brownie batter evenly.(my pan is 33x22 cm) and we add the drained and pitted cherries.

Introducem in cuptorul preincalzit la 175 grade pentru 25-30 minute (eu am lasat doar 22 minute), cu mentiunea ca negresa nu trebuie lasata mult in cuptor sa nu se usuce; e gata cand introduceti o scobitoare in mijloc si iese fara aluat pe ea, dar totusi umeda.
We place the pan in the preheated oven at 350 degrees for 25-30 minutes (I left it for 22 min), with the note that the brownie doesn't have to stay in the oven too much, because it gets dry; it's ready when a wooden toothpick inserted in the middle comes out without any batter on it, but still moist.

O scoatem din cuptor, o lasam sa se raceasca pe un gratar si o taiem dreptunghiuri.
We remove it from the oven, we let it cool down on a rack and we slice it in rectangle cuts.

Delicios, o sa va lingeti pe degete!
Delicious, you'll lick your fingers!

Checul este umed, ciocolatos si aromat la maxim!
The brownie is moist, packed with melted chocolate and lots of flavour!         

Si acum atacam!!! Bon appetit mes amis!
And now we attack!!! Bon appetit mes amis!

                        

Budinca de orez la cuptor cu sos de zmeura (Baked Rice Pudding with Raspberry Sauce)

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              Desi imi place foarte tare nu imi amintesc ultima data cand am mancat budinca de orez, un desert foarte simplu dar drag al copilariei mele. Am vrut sa fac un upgrade la reteta simpla si sa o servesc cu un sos delicios de zmeura, fructul meu preferat :) A iesit ceva atat de delicios incat nu pot sa cred ca am uitat total de acest desert!

Ingrediente: 
                                                           
 Pt budinca:
       650 ml lapte
       200 g orez
       2 oua
       3 linguri zahar
       putina coaja de lamaie
       vanilie
Pt sosul de zmeura:
     200 g zmeura
     2 linguri zahar

Cum se face:


Spalam orezul foarte bine si il fierbem in laptele indulcit cu cele 3 linguri de zahar, amestecand mereu sa nu se prinda. Cand orezul e fiert, adaugam coaja de lamaie si lasam sa se raceasca 2 minute.

Separam albusurile de galbenusuri, si amestecam galbenusurile cu orezul.

Mixam albusurile spuma si le incorporam in orez.

Turnam compozitia de orez intr-o tava tapetata cu putin unt si faina.

Dam tava la cuptorul preincalzit la 170 grade pentru 30-35 minute.

Lasam sa se raceasca putin si o rasturnam pe un platou.

Pana cand se raceste budinca putin, facem sosul de zmeura. Spalam bine zmeura.(se poate prepara si cu zmeura congelata, doar sa o decongelati inainte de folosire)

Intr-o craticioara mica punem zmeura cu 2 linguri de zahar si lasam sa fiarba la foc mic pana se formeaza un sos.(cca 10 minute)

Lasam sa se raceasca si servim alaturi de budinca taiata felii.

Sosul in combinatie cu budinca este uimitor de bun, eu sunt un mare fan al zmeurei, asa ca mi-e greu sa nu laud minunatia aceasta :) Bon appetit!

Mai de aproape putin...

English version


       Even though I love rice pudding a lot, I can't remember the last time I've had some, it's a very easy to make dessert but delicious of my childhood. I wanted to make an upgrade from the plain recipe and serve it with a very tasty raspberry sauce, my favourite fruit :) It turned out to be so yummy that I can't believe that I totally forgot about this dessert!
     

Ingredients:                                                               

 For the pudding:

       650 ml milk

       200 g rice

       2 eggs

       3 tablespoons of sugar

       lemon zest

       vanilla

For the raspberry sauce:

     200 g raspberry

     2 tablespoons of sugar

How it's made:

We wash the rice and we cook it in the sweetened milk, stirring constantly. When the rice is cooked, we add the lemon zest, we stir and we let it cool off for 2 minutes.

We separate the eggs and we add the egg yolks to the rice, and we mix it very well.

We beat the egg whites and we incorporate them in the rice pudding.

We pour the mixture in the greased and floured pan and we place the pan in the preheated oven at 340 degrees for 30-35 minutes.

We remove the pan from the oven and we let it cool off a little bit and we place it upside down on a wooden board.

While the pudding is cooling off, we make the raspberry sauce.

We wash the raspberry and we place them with the 2 tablespoons of sugar in a pot on low heat for 10 minutes until the sauce thickens.

We slice the rice pudding and we serve with sauce.

It is amazing, I'm a huge fan o raspberry, so it's hard not to tell you how delicious this dessert is. 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 :)