Sparanghel si Dulce de Leche - Provocarea lunii Mai "Dulce Romanie" (Asparagus & Dulce de Leche - May's "Sweet Romania" Challenge)

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        Luna Mai se apropie de sfarsit si odata cu ea si provocarea lunii Mai "Dulce Romanie" pe care am tinut sa o organizez eu :) Poza de mai sus este o vedere de la balconul apartamentului meu si am ales-o deoarece e simbolica pentru luna Mai, cerul e senin iar pomii sunt verzi, in sfarsit verzi!
        Provocarea lunii Mai "Dulce Romanie" a avut 2 ingrediente principale: Sparanghelul, deoarece vroiam sa profitam de faptul ca e in sezon si Dulce De Leche, minunatul sos de lapte delicios in orice desert pe care l-ati putea prepara si demn de o asemenea provocare. Am primit foarte  multe retete variate si bine alese, cu niste poze absolut superbe, una mai frumoasa ca cealalta! Vreau sa va multumesc celor care ati participat si m-ati sustinut, mi-a facut o deosebita placere sa fiu gazda voastra in luna Mai! sper ca nu v-au dat prea mult de furca ingredientele alese si ca v-ati bucurat de provocare :)  Pe ceilalti va invit cu drag sa vizitati blogurile de mai jos caci nu veti regreta!
    Si acum in ordinea in care le-am primit sa vedem retetele:
        May is almost over and  May's "Sweet Romania " Challenge is over as well. The picture from above is a view from my apartment balcony and I chose it because it's representative for May, the clear sky and green trees, finally green!
        May's "Sweet Romania" Challenge had 2 ingredients: Asparagus, since we wanted to take advantage of the fact that it's seasonal and Dulce De Leche, the milk sauce that is delicious in any dessert you choose to use it and really worthy of this challenge. I received many various recipes, well chosen with beautiful pictures! I want to thank all of you that participated and supported me, I enjoyed being your host for May's challenge! I hope you liked the chosen ingredients and that you had fun cooking :) I invite those of you who are viewing this post to check these blogs out because you won't regret it!
    And now let's see the recipes, in the chronological order I received them:


1.  Brindusa, Cooking with my soul---
         Quiche cu sparanghel (Asparagus Quiche)

2. Ana Maria Ciolacu, Just love cookin'---

       Roast beef gatit in Marsala, umplut cu sparanghel, caju si parmezan (Marsala Roast Beef filled with Asparagus, Cashews and Parmesan)

3. Carmen, Retete---
        1)  Sparanghel Strata (Asparagus Strata)

        2)  Mille Feuille cu Dulce de leche (Dulce de Leche Napoleons)

4. Flory, Retete fel de fel---
         Orez cu sparanghel (Rice with Asparagus)

5. Mrs Green Foot, The Green Foot---  
          Salata de sparanghel si ridichi (Asparagus and Radish Salad)

6. Andreea Tudor, Dimineti insorite---
           Clatite cu sunca, ricotta si sparanghel (Crepes with Ham, Ricotta and Asparagus)

7. Guvi, Guvi's...Welcome to My Kitchen!---
          Asparagus and Gorgonzola Soufle

8. Alison, Alison's Trials---
          Sardine si Sparanghel (Sardines & Asparagus)

9. Carmen, Bucataria Furnicutilor---
             Salata de sparanghel cu carnati si crutoane (Asparagus Salad with Sausages and Croutons)

10. Antonina, Dulcegarii culinare---
            Frittata cu sparanghel (Asparagus Frittata)

11. Oana, Caietul cu retete---
            Choux-uri cu ciocolata si dulce de leche (Chocolate and Dulce de Leche Profiteroles)

12. Mihaela, De prin lume adunate---
            1) Inghetata cu dulce de leche si nuci (Dulce de Leche and Walnuts Ice Cream)

         2) Cupcakes de ciocolata cu crema de banane si dulce de leche (Chocolate Cupcakes with Banana and Dulce de Leche Topping)

13. Dulceata_de_trandafiri, Dulceata de trandafiri---
            1) Tarta cu sparanghel si somon fume (Asparagus and Smoked Salmon Tart)

          2) Supa crema de sparanghel (Asparagus Cream Soup)

14. Miriam & Bogdan, Adventures in Flavorland---
           1) Asparagus, Sun-dried Tomato, Cheese and Olive Bread

           2) Mini Tarts with Dulce de Leche and Red Currants

15. Boabe de cafea, Life and coffee beans---
            Pulpe de curcan cu sparanghel, mazare si camembert (Turkey Drumsticks with Asparagus, Peas and Camembert)

16. Miha, Dulciuri fel de fel---
            Prajitura Blanc (White Cake)

17. Alina, Explora Cuisine---
            1) Sparanghel fript cu sos de iaurt si usturoi (Roasted Asparagus with Yogurt Garlic Sauce)

          2) Maki Sushi cu sparanghel, avocado si somon afumat (Smoked Salmon, Avocado and Asparagus Maki Sushi)

          3) Clatite cu ricotta si dulce de leche (Crepes with Ricotta and Dulce de Leche)

           4) Tort cu mousse de dulce de leche si cocos (Coconut and Dulce de Leche Mousse Cake)

     Cred ca a fost o provocare pe cinste si multumesc inca o data tuturor care au participat, retetele sunt minunate!  Va amintesc ca luna viitoare provocarea este gazduita de Antonina de la Dulcegarii Culinare!
     I believe this was a great challenge and I want to thank once again all of you that participated, the recipes are just wonderful! I remind you that next month's host will be Antonina from Dulcegarii Culinare!

Maki Sushi cu sparanghel, avocado si somon afumat (Smoked salmon, Avocado and Asparagus Maki Sushi)

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      Sushi este un fel de mancare de origine japoneza compus din orez preparat cu otet si alte ingrediente. Exista multe tipuri de a-l prepara, dar toate au la baza orezul pentru sushi. Maki sushi reprezinta rulouri de orez invelite in foite din alge de mare uscate numite Nori, si umplute cu diverse legume, peste crud, crab, etc....Fiind un aperitiv light, colorant si foarte apetisant, este preferat de foarte multa lume.
      Pentru ca am vrut sa postez si o reteta mai interesanta pentru Sparanghel, unul din ingredientele provocarii  lunii mai "Dulce Romanie", am ales reteta de maki sushi utilizand avocado, ardei, sparanghel si file de somon afumat, caci nu sunt mare fan al  pestelui crud :) Credeam ca modul de preparare este dificil, dar cand am ajuns pe terminate, pot sa zic ca era deja distractiv, plus ca poti deveni extrem de creativ in privinta ingredientelor. Fiind prima data ca le fac, nu m-am abatut de la ce mi-am propus, dar pe viitor, am gasit deja multe alte modele ce vreau sa le incerc. Sper sa va ajute pozele step-by-step, e tare simplu de facut si efectul e garantat :)
Pentru reteta de mai jos, m-am inspirat de aici si particip cu ea la YBR pentru luna Mai organizat de Nancy de la SpicieFoodie, care apropo are niste retete grozave, neaparat sa o vizitati!
      Sushi represents a Japanese food consisting of cooked vinegared rice and other ingredients. There are multiple ways of preparing it, but they all have in common the sushi rice. Maki sushi represents sushi rolls covered in seaweed sheets named "Nori", and filled with different vegetables, raw fish, seafood, etc...

     Because I wanted to post a more interesting recipe as well that called for Asparagus, one of my 2 ingredients chosen for "Sweet Romania" challenge, I've chosen to make Maki Sushi with smoked salmon (I don't like raw fish), peppers, asparagus and avocado. I thought that rolling these would be difficult, but it turns out that it was pretty fun to make, plus you can get very creative when using fillings for the rolls. Since it was my first time making these, I followed my plan and didn't use other combinations besides the one I had in mind, but I will make different types in the future, I already found other beautiful ways of making them :)

I hope my step by step pictures will help, they're really very simple to make and they have a great effect on people :)

I'm participating with this recipe at May's YBR, organised by Nancy from SpicieFoodie, which is a terrific blog and I strongly recommend you pay her a visit, you won't be sorry!

Ingrediente/Ingredients:   

  1 "covoras" de bamboo/1 bamboo mat
  300 g orez pentru sushi (cu bob mic sau mediu)/300 g sushi rice
  2 linguri otet de orez/2 tablespoons with rice vinegar
  1 lingura zahar/1 tablespoon with sugar
  1/2 lingurita sare/1/2 teaspoon with salt
  4 Nori sheets (alge/seawood)
  4 fire sparanghel/4 Asparagus strips
  100 g file de somon afumat/100 g smoked salmon
  1 avocado/1 avocado
  1 ardei rosu (optional)/1 red pepper
  sos de soia/soya sauce
  seminte de susan (optional, eu am uitat sa pun)/sesame seeds (optional)

Cum se face/How it's made:


Mai intai ne ocupam de orez.

We first make the rice:

Spalam orezul in mai multe ape, de vreo 4 ori, pana cand apa ramane curata.
Punem orezul la fiert la foc mare intr-o oala cu apa, cat sa-l depasesca cu vreo 2 cm. Cand orezul incepe sa fiarba, dam focul mic, acoperim cu capac oala si lasam sa fiarba inca 8 minute, fara a ridica capacul de pe oala.(orezul va absorbi toata apa).
Dam deoparte orezul si mai lasam inca 10 minute. Dupa 10 minute, il transferam intr-un alt vas, si il acoperim pana cand preparam otetul sau "Sushizu".

We wash the rice very well (4 or 5 times).

In a large pot we place the rice with water, just 2 cm above the rice, and we place the pot on high heat.

When the rice starts to boil, we reduce the heat to Low, we cover and let it boil for 8 minutes (do not take the lid off).

We remove the pot from the heat and we let it steam for another 10 minutes covered.

We transfer the rice to another bowl and we cover it until we prepare the vinegar: "Sushizu"

Amestecam cele 2 linguri de otet cu 1 lingura de zahar si cu sarea si le punem pe foc sa se incalzeasca bine (fara a fierbe!). Luam de pe foc si lasam sa se raceasca. Cand s-a racit, amestecam cu orezul usor, cu o lingura de lemn, fara a zdrobi orezul si acoperim cu un capac pana terminam cu umplutura.
Curatam si fierbem sparanghelul 3 minute in apa cu sare, dupa care dam sub jet de apa rece, pentru a-i pastra culoarea si fragezimea.
Ardeiul il taiem bastonase, la fel ca avocado, iar somonul il taiem fasii subtiri.

In a small pot, we pour the vinegar, we add the sugar and salt and we stir very well until they warm up, but not boil. We set aside. When the vinegar is cold, we mix it with the rice, mixing it gently with a wooden spoon.

We start preparing the filling by boiling the asparagus for 3 minutes, and placing it after that in cold water, not to loose the color and freshness.

We cut the pepper in thin strips, as well as the avocado and smoked salmon.

Ne pregatim de asamblare:
Asezam covorasul de bamboo pe masa (eu nu am gasit de cumparat langa mine si am folosit ce aveam, de altfel foarte bun), iar peste el, asezam o foaie de alga cu fata lucioasa in jos cu grija, caci sunt foarte fragile.

On the bamboo pad, we place one Nori sheet with the shiny side facing down.(I couldn't find a bamboo mat near me so I used what I had)

Peste alga punem orez in strat potrivit de gros, apasandu-l usor si lasand o margine de 2 cm libera in partea de sus si cea de jos.(pe lateral va fi complet acoperita alga). Orezul va fi foarte lipicios, asa ca trebuie sa va udati cu apa pe maini tot timpul pentru a-l putea manevra.
With wet hands we add one layer of rice, we cover the sheet from side to side, leaving a 2 cm space on top and bottom of the sheet. We press the rice until we get a even layer. The rice will stick to your hands so make sure you wet your hands all the time.

In marginea de jos, aproape de noi, asezam somonul, sparanghelul, bastonas de ardei si avocado, toate fiind puse in fata orezului.

We place the asparagus, smoked salmon strips, peppers and avocado on the bottom, in front of the rice.

Cu mare grija, incepem sa rulam alga cu legumele peste orez cu mana, si ajutandu-ne de covoras presam usor ruloul treptat pentru a se lipi bine orezul, (am intors covorasul ca sa se vada din fata cum rulez alga)
With our hands we gently roll the sheet with the vegetables, until it reaches the rice, and we help our selves with the bamboo pad, to roll it forward, gently squeezing and pressing the sushi roll, so the rice sticks very well.

Cand ajungeti la capatul algei, umeziti cu putina apa alga pe orizontala pentru a se lipi mai bine alga si mai strangeti putin ruloul prin covoras pentru a va asigura ca ruloul s-a inchis la capete. Et voilà! (mi-au iesit 4 rulouri in total)

When we reach the end, we wet the horizontal end of the seaweed sheet so it sticks better and closes the roll more secure. Make sure that the ends are sealed.

We squeeze some more the sushi roll with the bamboo pad and we set aside. Et Voila! (I made 4 rolls)

Cu un cutit umezit in apa, taiati rulourile bucati mai mici (eu le-am taiat mici ca sa poata fi mancate usor dintr-o imbucatura).
With a wet knife, we cut the rolls in smaller pieces (I prefer them small, for a one bite meal).

 Si din alt unghi bucatelele apetisante :)
From another angle :)

Mai de aproape...
Closer...

                                          
 Serviti Maki Sushi cu sos de soia si pasta wasabi, daca va place, eu am renuntat la pasta. Bon appetit!

We serve Maki Sushi with soya sauce and Wasabi paste, if you like it, I only wanted the soya sauce.

Bon appetit!

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

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Please scroll down for English version


       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!