Coconut Blueberry Crumble

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          Zilele trecute Antonina de la Dulcegarii Culinare a preparat un blueberry crumble minunat care m-a tentat foarte rau, asa ca a doua zi dimineata l-am executat si eu :) eu am folosit faina de cocos care e fara gluten si foarte gustoasa! a iesit o minunatie de aroma si culoare, asa ca ii multumesc Antoninei pentru inspiratie si va invit cu mult drag sa-i vizitati blogul, pentru ca veti gasi multe "dulcegarii" preparate cu mult suflet de ea!
         A couple of days ago, Antonina from Dulcegarii Culinare prepared a lovely Blueberry Crumble that has tempted me so bad that the next day I made it as well :) I used coconut flour which is gluten free and very tasty! What resulted was a marvel of flavour and colour, so I have to thank Antonina for inspiring me and I invite everyone to go and check her blog out, because you'll find many lovely dishes prepared with lots of love by her!

Ingrediente/Ingredients:  


 100 g faina de cocos/100 g coconut flour
 60 g unt/60 g butter
 40 g nuci macinate/40 g ground walnuts           
 50 g zahar brun/50 g brown sugar
 3 linguri cu whisky/3 tablespoons with whisky
4 linguri suc de lamaie/4 tablespoons with lemon juice
 300 g afine/300 g blueberry
 nuci bucati/chopped walnuts 
 fulgi de cocos optional/coconut flakes optional      




Cum se face/How it's made:   


 Recent am cumparat niste faina de cocos, de aceea am zis ca e o ocazie buna sa o folosesc. E foarte light, fara gluten si extrem de aromata, v-o recomand sincer pentru deserturi!
 I've recently bought some coconut flour so I used it for the crumble. It's very light, gluten free and extremely flavourful, I recommend it for desserts!

Pt crumble am amestecat faina de cocos cu untul, zaharul brun si whisky.
For the crumble I combined the coconut flour with butter, brown sugar and whisky.

Amestecam ingredientele pana cand obtinem crumble-ul. Il punem in frigider pana cand ne ocupam de afine.
We mix them all until we obtain the crumble. We place it in the fridge until we wash the blueberry.

 Spalam afinele bine/We wash the blueberry.

Impartim afinele in forme si adaugam cate o lingura de zahar in fiecare forma.
We place the blueberry in each form and we add 1 tablespoon with sugar on top.

Adaugam nuci maruntite deasupra si cate o lingura de suc de lamaie.
We add chopped walnuts on top and 1 tablespoon of lemon juice in each form.

Adaugam crumble-ul deasupra si cate o lingura de zahar presarata.
We add the crumble on top and 1 tablespoon of sugar.

Dam formele la cuptorul preincalzit la 180 grade pentru 30 de minute. Cand sunt gata presaram fulgi de cocos deasupra.
We place the ramekins in the preheated oven at 360 degrees for 30 minutes. When it's done, we sprinkle some coconut flakes on top.

Minunat, o aroma grozava in toata casa si o culoare superba! Bineinteles ca puteti prepara crumble-ul cu ce fructe doriti! Bon appetit!
Wonderful, a lovely flavour in my house and a beautiful colour! Of course you can prepare the crumble with any fruits you like! Bon appetit!

Chec cu capsuni (Strawberry Bread)

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        Aveam niste capsuni ramase in frigider si cum nu mai facusem un chec de ceva timp am cautat rapid o reteta si in 15 minute checul era in cuptor deja. Dupa ce mi-a imbatat casa cu mirosul absolut superb, am gustat asa caldut o felie ca nu m-am putut rabda :)) Perfect aromat si numai bun cu un pahar de lapte la micul dejun!  Reteta e de pe allrecipes, usor modificata de mine.
        I had some strawberries in the fridge and since I haven't had a sweet bread in a while, I searched the net for a good recipe and in 15 minutes, my strawberry bread was already in the oven. After filling my house with a heavenly smell, I couldn't resist and ate a slice, fresh from the oven :)) Deliciously flavored and just perfect with a glass of milk for breakfast! I followed a recipe from allrecipes, slightly modified.

Ingrediente/Ingredients:     


  300 g capsuni/300 g strawberries
  250 g faina/250 g all purpose flour
  130 g zahar/130 g sugar
  130 ml ulei/130 ml vegetable oil
  2 oua/2 eggs
  zahar vanilat/1 vanilla sugar
  1/2 lta praf de copt/1/2 teaspoon baking powder 
  1 vf de sare/a pinch of salt


     
Cum se face/How it's made:       


Spalam capsunile, le taiem bucatele si le zdrobim usor intr-un bol.
We wash the strawberries, chop and smash them slightly in a bowl.

Odata zdrobite adaugam  ouale si uleiul si amestecam bine.
We add eggs and oil and mix very well.

Intr-un alt bol amestecam faina cu zaharul, praful de copt, sarea si zaharul vanilat.
Adaugam compozitia lichida la cea uscata, incorporand-o usor cu o spatula de silicon, cat sa se amestece putin cu faina.
In a bowl we combine flour with sugar, baking powder, salt and vanilla sugar.
We add the wet ingredients to the flour mixture and we gently fold it with a silicone spatula without over folding.

Punem compozitia intr-o tava tapetata si dam la cuptorul preincalzit la 175 grade pentru 45 minute. Cand e gata, lasam checul sa se raceasca pe un gratar.
We place the batter in a greased and floured pan and we place the baking pan in the preheated oven at 350 degrees for 45 minutes. When it's done, we let the strawberry bread cool on a rack.

Atat de simplu ca si un copil poate face checul acesta. Parfumat cu bucatele mici de capsuni, mmmm...
It's so easy to make that even a child can do it. Flavored with small strawberry pieces, mmmm...

 Mai de aproape...Bon appetit!
Closer...Bon appetit!    

                             

Ciorba de ardei umpluti (Stuffed Peppers Soup)

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            Desi imi place foarte mult supa de ardei umpluti o pregatesc destul de rar acasa deoarece sotul meu nu e fan supe cu bulion si banuiesc ca noi toate incercam sa gatim pe gustul intregii familii de obicei, nu? Din cand in cand o incerc totusi in speranta ca voi obtine aroma deosebita pe care i-o dadea bunica mea si chiar daca nu e la fel, amintirea e foarte frumoasa! La mine fiecare mancare are o anumita istorioara si mereu corelez aroma cu amintirea :) Cum afara caldura inca nu a preluat controlul de tot, am zis ca e o ocazie buna sa pregatesc ciorba aceasta :)
          Aceasta reteta merge si la YBR, provocarea organizata de Nancy de la SpicieFoodie! Va recomand cu mult drag blogul ei, e unul dintre cele mai bune!
           Though I love stuffed peppers soup I rarely make it since my husband is not a huge fan of tomato based soups and I guess all of us try to cook food that all family enjoys right? Once in a while I make this soup hoping that I'll get that special flavour my grandma's soup used to have, and even though it's never the same, the way I remember it is always special :) For me every dish has a history and I always relate the flavour to my memory :)  Because heat didn't take control outside yet, I thought it'd be a great occasion to cook this delicious soup :)
            This recipe also goes to YBR, the challenge organised by Nancy from SpicieFoodie! I greatly recommend her blog, as it's one of the best out there! 

Ingrediente/Ingredients:

400 g carne tocata  porc/400 g ground pork
100 g orez bob mic/100 g Arborio rice
8-10 ardei mici dulci/8-10 small sweet peppers
2 morcovi/2 carrots
2 patrunjei radacina/2 parsley roots
1/4 telina/1/4 celery root
2 cepe/2 onions
1 rosie mare/1 big tomato
300 ml bulion/300 ml tomato sauce
1 lingura faina/1 tablespoon with flour
patrunjel frunze/parsley leaves
sare, piper/salt, pepper            

Cum se face/How it's made:  

Mai intai pregatim umplutura de carne/We first prepare the meat filling:
Intr-un castron punem carnea, orezul spalat, o ceapa tocata marunt, sare, piper si le amestecam bine.
In a bowl we combine meat, washed rice, one chopped onion, salt and pepper.

Spalam bine ardeii, taiem capacul si scobim cu grija miezul si semintele din interiorul ardeiului. Ii scobim pe toti si ii dam deoparte.
We wash the peppers and we roundly cut the tops off and we discard stems and seeds. We set aside.

Curatim ceapa, si radacinoasele si le tocam toate marunt.
We peel vegetables and chop them.  

Intr-o oala prajim putin ceapa, adaugam legumele tocate si punem cam 2 litri de apa si sare.
In a large pot, we  fry the onion, we add the vegetables and 2 litres of water plus some salt.  

Pana cand supa incepe sa fiarba, umplem ardeii cu carne si ii presaram cu putina faina la capete, ca sa nu iasa carnea.
Until the soup starts to boil, we stuff the peppers with the meat filling and we sprinkle some flour at the ends, so the meat doesn't get out.   

Cand apa incepe sa fiarba adaugam ardeii cu grija si ii lasam sa fiarba pana cand orezul este moale.
When the soup starts to boil we add the stuffed peppers carefully and we let the soup boil until the rice is cooked.

Cand ardeii sunt fierti, intr-o tigaie prajim faina cu putin ulei si adaugam bulionul, amestecam bine si adaugam la supa. Amestecam bine, lasam sa fiarba vreo 2 minute si adaugam patrunjel tocat si condimente.
When the peppers are done, in a skillet we fry the flour with some oil, we add the tomato sauce and we pour it in the soup. We stir and we let it boil for another 2 minutes and we add chopped parsley and spices.

Servim cu multa pofta. Se poate pune smantana daca va place, eu o prefer simpla. Bon appetit!
We serve the soup with lots of appetite. You can add sour cream if you desire. I prefer it simple. Bon appetit!