Focaccia cu usturoi si oregano (Garlic and Oregano Focaccia)

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        Chiar daca afara e foarte cald pofta e totusi gigantica, mai ales cand vad la altii pe blog :)) inspirata de reteta Ana Mariei de la Just Love Cookin', m-am apucat de dimineata sa pregatesc o focaccia minunata, care zic eu ca a iesit destul de bine pentru prima data :) a meritat cu varf si indesat sa suport cateva grade in plus in casa, doar ca sa simt pentru cateva minute mirosul incredibil ce venea din cuptor!!! OMG, deci e o reteta ce clar se potriveste cu sloganul blogului meu : Explore the flavour! God, daca ar exista device-uri pentru inregistratul mirosului, focaccia aceasta s-ar califica garantat pentru testare :))) va provoc sa riscati o ora dimineata pentru aceasta minunatie care va va deschide usa spre paradisul aromelor, da ati inteles bine, doar o ora cu totul, e super rapid procesul cu un rezultat ce mie mi-a depasit asteptarile! Sa vedem cum se face, eu am adaptat usor reteta dupa gustul meu :)
        Even though it's hot outside I'm  still craving for some things, even more when I see stuff on blogs :) inspired by Ana Maria's recipe from Just Love Cookin', in the morning I started making a wonderful Focaccia Bread, which I dare to say turned out pretty good for my first time :) the degrees in the house were well worth compared to the smell that came from the oven!!! OMG, this is a recipe that fits my blog's motto: Explore the flavor! God, if there were any devices for recording the smell, this Focaccia would certainly qualify for testing :))) I dare you all to take one hour in the morning and prepare this yummyness which will open the door to the  paradise of flavors, yes, you read correctly, just an hour, it's super fast with a result that really exceeded my expectations! Let's see how it's made, I slightly adapted the recipe according to my own taste :)

Ingrediente/Ingredients:

500 g faina/500 g all purpose flour
300 ml apa carbogazoasa/300 ml carbonated water
25 g drojdie proaspata/25 g fresh yeast
40 ml ulei de masline/40 ml olive oil
1 lingurita sare/1 teaspoon with salt
1 lingurita zahar sau miere/1 teaspoon with sugar or honey
3 catei usturoi/3 garlic cloves
oregano/oregano 

Cum se face/How it's made:   

Incalzim apa cat sa fie calduta si dizolvam drojdia si zaharul in ea, apoi adaugam si uleiul de masline si amestecam. Turnam lichidul in bolul cu faina amestecata cu sare si usturoi zdrobit.
We heat the water so it's lukewarm and we dissolve the yeast and sugar, and we add the olive oil, mixing them. We pour the liquid in the bowl with flour mixed with salt and crushed garlic.

Framantam aluatul pana se desprinde usor de pe degete aproximativ 10 minute. Chiar daca el va fi destul de moale, rezistati tentatiei de a adauga faina. Rasturnam aluatul intr-o tava mare unsa cu ulei.
We knead the dough until it comes out of our fingers around 10 minutes. Though the dough will be pretty soft, resist the tentation of adding more flour. We place the dough in a big oiled pan.

Intindem aluatul cu degetele dupa forma tavii, apasand usor fara a trage de el. Lasam sa creasca pentru 30 de minute pana isi dubleaza volumul.
We flatten the dough with our fingers following the shape of the pan, without pulling it. We let it rise for 30 minutes, until the dough doubles its volume.

Dupa 30 de minute, facem mici gauri in aluat cu degetele (dezumflam aluatul), apasand pana la fundul tavii. Ungem aluatul cu un mix de 3 linguri ulei de masline+3 linguri apa.(se adauga apa, pentru ca gaurile sa ramana albe dupa coacere). Presaram sare de mare deasupra si oregano, sau alte mirodenii dupa plac: rozmarin, cimbru, busuioc, etc.
After 30 minutes, using our fingers we make holes in the dough (flattening the dough), pressing till the bottom of the pan. We grease the dough with a mixture of 3 tablespoons with olive oil + 3 tablespoons with water.(we add water so the holes will remain white after baking). We sprinkle some sea salt on top and oregano or other spices, according to your own taste like rosemary, thyme, basil, etc...     

Lasam aluatul sa creasca inca 30 de minute. Dupa ce a crescut introducem tava in cuptorul preincalzit la 205 grade pentru 25 de minute, cand e frumos rumenita deasupra. O scoatem pe un gratar sa se raceasca.
We let the dough rise for another 30 minutes. After that we place the pan in the preheated oven at 410 degrees for 25 minutes, when it's golden brown on top.  We remove it from the pan and we place it on a rack to cool.

Taiem felii si servim, nu va zic cu ce, ca merge cu orice, chiar si goala! Bon appetit!
We slice and serve, I won't say with what, because it goes with anything, even plain as it is! Enjoy!

Mirosul era atat de frumos incat cu greu m-am rabdat sa o las sa se raceasca :)
The smell was that lovely that I barely waited for the slices to cool :)

Fellile erau frumos crescute si delicioase!
The slices were puffy and delicious!

Mai de aproape.../Closer...  

   

Ciuperci marinate (Marinated Mushrooms)

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        Nu cred ca sunt legume pe care sa le iubesc mai mult decat ciupercile, micutele palarii aromate ce dau o savoare deosebita oricarui tip de mancare! Noua personal cel mai mult ne plac ciupercile marinate, obisnuiam sa cumparam de la deli bar din supermarket cu vreo 3$ suta de grame, desi destul de scumpe sunt delicioase, problema este insa ca nu se gasesc in toate supermarketurile aici; nu pun la socoteala cele la borcan pe care le gasim peste tot pentru ca nu se pot compara deloc!
        Tot cautand o reteta pentru ciupercile acestea gustoase, am gasit reteta care imi place la Mary de la One Perfect Bite si nu pot decat sa-i multumesc inzecit in numele meu si al sotului meu, pentru ca le adoram!!! Sunt zemoase, usor acrisoare cu aroma de usturoi si oregano, atat de bune ca nu te poti opri din mancat! Merg perfect ca salata langa friptura sau ca aperitiv (Antipasto) la mese festive, sau de ce nu, la un picnic langa niste branza, mmmm, senzational! pentru cei care sunteti fani ciuperci va recomand calduros sa le incercati, veti fi vrajiti cu adevarat :)
        I don't think there are any vegetables that I love more than mushrooms, the little caps that bring flavor to any prepared meal you can think of! We personally love best marinated mushrooms, we used to buy them at the deli bar in the supermarket with 3$ for 100 g, though pricey they're delicious, the only problem is that we can't find them in all supermarkets here; I'm not counting the ones you find in jars everywhere since you can't compare their taste!
        Browsing the web for the perfect recipe, I found what I was looking for at Mary's from One Perfect Bite, who I can only thank a hundred times, because we just adore the mushrooms! they're moist, a little bit sour and beautifully flavored from garlic and oregano, so yummy that you just can't stop eating! you can serve them as a salad next to steak, or as an appetizer (Antipasto) for special dinners, or why not, eat them at a nice picnic with cheese, mmmm, awesome! for those of you that love mushrooms this recipe is a must, I truly recommend it and believe me when I tell you that you'll be charmed forever :)


Nota/Note:   eu am facut din 750 g ciuperci, reteta de mai jos e pentru 500 g/I used 750 g mushrooms, the recipe from below is for 500 g mushrooms  

Ingrediente/Ingredients:

500 g ciuperci Champignons/500 g white mushrooms
1 ceapa/1 onion
3 catei usturoi/3 garlic cloves
130 ml ulei de masline/130 ml olive oil
70 ml otet/70 ml white vinegar        
1/2 lingta sare/1/2 teaspoon with salt
1 varf de zahar/1 pinch of sugar
1 varf piper/1 pinch of pepper
1/2 lingta oregano/1/2 teaspoon with oregano

Cum se face/How it's made:
         
Curatam ciupercile si le spalam bine--data viitoare voi face reteta cu mai multe tipuri de ciuperci pentru mai multa savoare!/We clean and wash the mushrooms--next time I'll try the recipe with more types of mushrooms for enhanced flavor!

Fierbem ciupercile in apa sarata pentru 10 minute, pana cand se inmoaie putin. Cand sunt gata, le scurgem de apa si le punem intr-un recipient.
We simmer the mushrooms in salted water for 10 minutes, until they are tender. When they're tender we drain the water and we place them in a bowl.

  
Intr-un recipient punem ciupercile, uleiul, ceapa tocata, usturoiul zdrobit si celelalte ingrediente si le amestecam bine.
In a container we place the mushrooms, oil, vinegar, the chopped onion and crushed garlic and the other ingredients and we stir everything.
  

Punem capac si lasam in frigider pana a doua zi sa se marineze, minim 24 de ore preferabil. Cu cat lasam mai mult cu atat vor fi mai gustoase. Servim cu pofta la micul dejun sau la cina langa branza, masline, sunca, etc.
We cover the container and we place it in the fridge to marinate overnight, 24 hours is preferable. The longer it stays in the fridge the tastier they'll get. We serve them for breakfast or dinner next to cheese, olives, ham, etc. 

Sunt dementiale, trebuie sa le incercati! o sa va atraga ca magnetul pana cand vor fi gata :)) Bon appetit!
They're amazing, you gotta try them! they'll attract you like a magnet until they'll be finished :)) Enjoy!

Terina de porc infasurata in bacon (Pork Terrine Wrapped in Bacon)

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Please scroll down for English version


             
           Cum in weekend am avut chef de gatit, am incercat terina de porc infasurata in bacon, inspirata fiind de o reteta dintr-o carte de bucate de-a mea. Terina reprezinta un chec de carne facut din carne taiata sau macinata, copt in cuptor ce se serveste la temperatura camerei; denumirea de "terrine" vine de la vasul ceramic de forma dreptunghiulara in care se gateste checul de carne. De data aceasta am incercat o reteta simpla, dar cu siguranta voi incerca si alte variatiuni ce contin ficat sau nuci, etc... Sper sa va placa!

Ingredients:      

     1 kg carne de porc tocata
     felii de bacon (eu am pus vreo 16)
     2 cepe
     4 catei usturoi
     2 oua
     2 felii de paine
     patrunjel verde
     oregano proaspat
     sare, piper


Cum se face:


Intr-un bol amestecam carnea tocata cu ceapa tocata, usturoiul zdrobit, ouale, painea maruntita, verdeata tocata si condimente si amestecam bine, formand o pasta similara cu cea pentru chiftele.

 Intr-o tava dreptunghiulara mica asezam felii de bacon pe peretii formei lasand sa atarne cate o bucata de vreo 6 cm pe laturi, ca mai jos:

Asezam pasta de carne peste bacon, o apasam cu o lingura si nivelam frumos.

Dupa ce nivelam frumos carnea, acoperim cu fasiile de bacon care atarnau si avem grija sa fie bine acoperit (daca e nevoie mai punem deasupra niste bacon)

Acoperim forma de chec cu foaie de staniol si o plasam intr-o tava mai mare pe care o umplem cu apa fierbinte ce ajunge pana la jumatatea formei de chec si introducem in cuptorul preincalzit la 170 grade (aveti grija sa nu va ardeti cu apa fierbinte) si lasam timp de 1 ora si 45 minute sa stea la bain marie.

In felul acesta terina nu se va rumeni. Daca vreti sa se rumeneasca putin deasupra, puteti lasa 5 minute fara folie pe pozitia grill. Terina este gata atunci cand bagati o scobitoare in centrul checului si sucurile care ies sunt clare. Cand e gata se scoate cu grija forma din tava si scurgem toata zeama ce s-a format si lasam sa se raceasca putin.

Acoperim tava din nou cu folie si plasam deasupra niste greutati care sa preseze terina. (e bine daca aveti o alta forma de chec similara in care sa puneti niste conserve, sau alte greutati)

Lasam sa se raceasca iar apoi o punem in frigider cu tot cu tava cu conserve, sa se preseze foarte bine. E de preferat ca tava sa stea la frigider cel putin 6 ore, sau peste noapte.
Cand o scoatem din frigider o rasturnam pe un platou si o taiem felii.

Servim cu salata de cruditati, sau cu diverse sosuri dupa preferinte. Merge perfect la micul dejun sau o cina usoara. Bon appetit!

Mai de aproape...Delicios!

English version        

                  In the weekend I was in the mood of cooking, so I tried the Pork terrine wrapped in bacon, inspired by a a recipe that I found in one of my books. Terrine is a forcemeat loaf cooked in the oven that you serve at room temperature. The name "terrine" comes from the ceramic dish in which the loaf is usually made. This time I tried a simple recipe, but I'll definitely try out some other variations of terrine in the future, some with nuts, or liver, etc...Hope you enjoy!
                 
Ingredients:

     1 kg lean ground pork meat 

     bacon strips (I've put like 16)

     2 onions

     4 garlic cloves

     2 eggs

     2 slices of bread

     fresh parsley

     fresh oregano

     salt, pepper

How it's made:

In a large bowl we mix together the ground pork meat, the chopped onion, crushed garlic, the crumbled bread,  eggs, spices, chopped parsley and oregano, obtaining a paste similar to the one that we use to make meatballs. Make sure you use enough salt.

In a rectangular tin, we place the bacon strips on sides nicely, to cover the tin, leaving 6 cm from each strip to hang over the side of the tin, like I did:

We place the meat in the tin and we press it down and we level it.

We cover the meat with the bacon strips nicely, making sure that is fully covered (you can use additional bacon on top if it's necessary).

We place the tin in a bigger pan, we cover it with foil, we pour hot water in the pan half way up of the tin, and We place the pan in the preheated oven at 345 degrees for 1 hour and 45 minutes (the meatloaf will not fry using the bain marie method; if you want it to be golden brown on top, you can use the grill position for 5 minutes at the end) without the foil on the tin.

The terrine is ready when a wooden toothpick inserted in the middle comes clean and the juices are clear.

We remove the pan from the oven and let it cool down a little bit.

Very carefully we remove the tin and we pour the water from the tin in the sink.We put the foil back on the top and we place another tin filled with full cans so the terrine is pressed. We leave it to cool off and we place it in the fridge for at least 6 hours (we leave the heavy tin on top)

We remove it from the fridge and we place it upside down on a plate.

We slice and serve at room temperature with a fresh salad or pickled vegetables, or different sauces.

Bon appetit!