joi, 21 martie 2013

Souffle de ciocolata


Sunt foarte multe retete de souffle de ciocolata dar daca o vrei pe cea mai usoara, cu calorii putine si poate si cea mai delicioasa ... atunci urmati pasii intocmai:

Souffle de ciocolata

Ingrediente:

- 120 g ciocolata neagra 80% cacao;
- 3 oua,
- 1/4 lingurita de vanilie,
- un varf de sare;
- 3 linguri de zahar;
- 30g unt;

Topim ciocolata la abur impreuna cu 15g de unt (sau la microunde), separam ouale, batem albusurile cu putina sare si frecam bine galbenusurile cu zaharul si vanilia pana ce zaharul s-a topit. Amestecam galbenusurile cu ciocolata si incorporam cu grija albusurile.
Tapetam ramekinurile cu unt si punem compozitia in ele.
Incingem bine cuptorul, reducem la 180 de grade si introducem ramekinurile in cuptor timp de 15-18 minute!
Pudram cu cacao si servim dupa 5 minute cu inghetata de vanilie!


There are many recipes for chocolate souffle but if you want the easiest, low calorie and perhaps the most delicious ... then follow the steps exactly:

Chocolate Souffle

Ingredients:

- 120 g dark chocolate 80% cocoa;
- 3 eggs,
- 1/4 teaspoon vanilla
- A pinch of salt;
- 3 tablespoons sugar;
- 30g butter;

Steam melt chocolate with 15g of butter (or microwave), separate the eggs, beat egg whites with salt and rub well yolks with sugar and vanilla until the sugar has melted. Mix the yolks with the chocolate and gently incorporate the egg whites.
Ramekinurile wallpaper with butter and put the mixture into them.
Preheat oven well, reduce to 180 degrees and enter ramekinurile in the oven for 15-18 minutes!
Cocoa powder and serve after 5 minutes with vanilla ice cream!




marți, 19 martie 2013

Fettuccine Royal





O noua reteta din categoria: daca nu primesti atunci "fura", sau de prin lume adunate: este reteta pastelor, pe care o recreez pentru voi mai jos.
Mie imi place sa experimentez cand este vorba de mancare si atunci cand merg la un restaurant bun, cu multe preparate extraordinare, vreau sa comand cat mai multe preparate, iar daca, comand acelasi "ceva" doua zile la rand, e ceva in neregula cu mine, acel "ceva" trebuie ca e foarte special ... Acum sa fiu sincera pana la final, am fost acolo impreuna cu 15 prieteni si am mai gustat si altele:)).
As fi vrut sa-l botez cumva sa fie la inaltimea gustului sau dar nu am avut inspiratie. Va astept pe voi, dupa ce faceti reteta, cu propuneri!! Dar pana una alta:

Fettuccine cu fructe de mare - Royal

Ingrediente:

- fettuccine 400g(home made sau proaspete de la frigiderele din market);
- 250 g creveti proaspeti;
- 3-4 scoici st.jaques;
- 100g somon lile;
- 200 ml smantana vegetala;
- 120 ml ulei de masline;
- 300g baby spinach;
- 4-5 rosii cherry;
- 4 catei de usturoi;
- sare, piper;

 Punem pastele la fiert in apa cu sare. Incingem putin ulei de masline, 20-30 ml, intr-o tigaie non stick si adaugam intai somonul taiat cubulete(3 minute), apoi crevetii(2 minute) si la final usturoiul si scoicile care se fac foarte repede(2-3 minute). Scoatem fructele de mare si mai adaugam 50 ml de ulei de masline cand se incinge prajim pastele bine scurse, scoatem pastele adaugam restul de ulei de masline, 30 ml, si calim rosiile si spanacul, adaugam smantana dulce si apoi pe rand pastele si fructele de mare.
Sevim cu parmezan din belsug!
Pofra buna!



 Fettuccine with seafood
 

Ingredients:

- 400g fettuccine (homemade or fresh from the market refrigerators);

- 250 g fresh prawns;

- 3-4 st.jaques shells;

- 100g salmon;

- 200 ml vegetable cream;

- 120 ml olive oil;

- 300g baby spinach;

- 4-5 cherry tomatoes;

- 4 cloves of garlic;

- Salt and pepper;


Put pasta in salted water to a boil. Heat a little olive oil, 20-30 ml, in a non stick pan and add the diced salmon first (3 minutes), and shrimp (2 minutes) and finally garlic and clams which are ready very fast (2-3 minutes ). Take out the seafood and add 50 ml of olive oil and fry the drained  pasta, add the remaining olive oil, 30 ml, and stir tomatoes and spinach, add heavy cream, after 2 minutes, add the pasta and see food.

Serve with plenty of Parmesan!



















luni, 18 martie 2013

Scoici verzi cu sos de vin si lapte de cocos


Asa cum va tot spuneam, imi plac foarte mult fructele de mare, fie ca sunt creveti, calamari sau scoici ... Si astazi vorbim despre scoici, scoici verzi aduse tocmai din Noua Zeelanda, foarte mari, suculente si extrem de gustoase!

Scoici verzi cu sos de vin si lapte de cocos

Ingrediente:

- 1kg de scoici verzi;
- 300 ml lapte de cocos;
- 5-6 catei de usturoi;
- 1 ardei iute;
- 2 fire de ceapa verde;
- 2 fire de lemon gras;
- 100 ml ulei de masline;
- 200 ml de vin alb;
- patrunjel;
- sare si piper;

Intr-o tigaie bine incinsa punem putin ulei de masline si adaugam scoicile, dupa 1 minut adaugam si un pahar de vin, sare si piper. Lasam la capac 4-5 minute. Strecuram scoicile.
Separat punem la incins ulei de masline in care sotam usturoiul, ceapa, lemongrasul si ardeiul iute, asezonam cu sare si piper, dupa 5-6 minute adaugam laptele de cocos, reducem cateva minute apoi adaugam zeama de la scoici. Mai reducem cateva minute. Strecuram sosul si adaugam patrunjel. Asezam scoicile in farfurie si turnam peste acestea sosul.
Servim cu paine prajita cu ulei de masline si usturoi.
Pofta buna!




As you all know by now, I really like seafood, whether they are shrimp, calamari or mussels ... And today we talk about clams, green mussels from New Zealand, ​​very large, juicy and very tasty!

Green mussels with wine and coconut milk sauce

Ingredients:

- 1kg of green mussels;
- 300 ml coconut milk;
- 5-6 cloves of garlic;
- 1 green pepper;
- 2 spring onions;
- 2 sprigs of lemongrass;
- 100 ml olive oil;
- 200 ml of white wine;
- Parsley;
- Salt and pepper;

In a hot pan put a little olive oil and add the clams, after 1 minute and add a glass of wine, salt and pepper. Leave the lid for 4-5 minutes. Strain the mussels.
In another pan we stir the garlic, onion, paprika and lemongrass and season with salt and pepper, then add coconut milk and stir another 5-6 minutes, then add the sauce from the shells. Cut back a few minutes. Strain the sauce and add the parsley. Put shells on the plate and pour sauce over them.
Serve with toasted bread with olive oil and garlic.
Bon appetite!




duminică, 17 martie 2013

Tiramisu cu zmeura si fulgi de ciocolata amaruie






Astazi va propun un desert racoritor si totodata extrem de delicios ... tiramisu, ingredientele sunt pentru o tava medie, puteti reduce la jumatate ingredientele pentru o tava mai mica sau portii individuale!
Sunt sigura ca, cu aceasta reteta, veti impresiona si cel mai mare critic culinar ... :)!

Tiramisu cu zmeura si fulgi de ciocolata amaruie

Ingrediente:
- 750g branza mascarpone;
- 4 oua;
- 6 linguri de zahar;
- 1/4 lingurita de esenta de vanilie;
- lapte;
- visinata sau afinata(daca nu aveti atunci sirop de zmeura);
- 300g zmeura proaspata(sau congelate);
- piscoturi - savoiardi(1 punga mare);
- ciocolata amaruie;

In doua boluri separam albusul de galbenus, galbenusul impreuna cu zaharul il frecam pana se topeste zaharul(preferabil cu mixerul), adaugam putina vanilie si incorporam cu grija mai intai branza mascarpone si apoi albusul batut spuma(ca pentru bezea insa fara zahar).
Intr-un bol amestecam laptele caldut cu putina visinata(sau sirop), introducem pentru cateva secunde piscotul in siropul astfel facut si facem un strat de piscoturi insiropate apoi un strat de crema din nou un strat de piscoturi si deasupra un nou strat de crema. Punem cu generozitate zmeura si fulgi de ciocolata amaruie, vom avea astfel un echilibru de gusturi: dulce, acrisor si putin amarui.
Sfat: consumati tiramisu dupa ce a stat in prealabil cel putin 6h in frigider(in tot acest timp crema se intareste si gusturile se imbina). Pofta buna!


Today we propose a refreshing dessert and also very delicious one ... Tiramisu, ingredients are for a medium pan, you can halve the ingredients for a smaller tray or individual servings!
I'm sure that, with this recipe, you will impress even the biggest food critic ... :)!

Tiramisu with raspberry and black chocolate chips

Ingredients:
- 750g mascarpone cheese;
- 4 eggs;
- 6 tablespoons sugar;
- 1/4 teaspoon vanilla;
- Milk;
- Cherries (if you do not have then raspberry syrup);
- 300g fresh raspberries (or frozen);
- Wafers - Savoiardi (1 large bag);
- black chocolate; 

In two bowls separate yolk and whites, mix yolks together with the sugar until it melts, mix well(preferably with an electric mixer), add a little vanilla and incorporate carefully first mascarpone cheese and then beat egg white foam (like for meringue but without sugar).
In a bowl mix warm milk with a little cherry (or syrup), push for a few seconds cracker in syrup, so we will have a layer of savoiardi then a layer of cream again savoiardi and a new layer of cream on top. We put generously raspberry and dark chocolate flakes, we will have a balance of tastes: sweet, sour and slightly bitter.
Tip: eat tiramisu after previously stayed at least 6 h in the refrigerator;
Bon appetite!




sâmbătă, 9 martie 2013

Escalop de porc cu ciuperci si ananas







De cate ori auzim de pui infestati cu salmonela, vaca nebuna sau mai nou "cai verzi pe pereti" ne intoarcem la vechiul nostru prieten porcul!! Asa si eu astazi va propun un "snitel" mai sofisticat si foarte gustos!!

 Escalop de porc cu mix de ciuperci si ananas

Ingrediente:
- o bucata de muschiulet de porc;
- 2 oua;
- faina;
- pesmet;
- sare, piper si cimbru;
- ciuperci 400g;
- smatana dulce 100 ml;
- smantana 100 ml;
- ulei de masline;
- ulei de floarea soarelui;
- boia dulce;
- lapte 100 ml;

Incepem prin a portiona carnea si a o bate bine pana ajunge la o grosime uniforma de 1 cm, o asezonam cu sare, piper si cimbru, apoi o dam succesiv prin faina, ou si pesmet. Punem o tigaie non stick la incins, la foc mediu, cu putin mix de ulei de masline si ulei de floarea soarelui, cand este suficient de incinsa( nu fumeganda!) se pune carnea la facut. Avand in vedere ca este o carne frageda si suficient de subtire este gata in 1.5-2 minute pe fiecare parte.
Ne apucam de sos, taiem ciupercile(nu foarte mic!) si ananasul in bucati, punem la incins putin ulei de masline, adaugam ciupercile si sotam cateva minute, asezonam cu sare, piper si boia dulce, cand ciupercile sunt aproape facute adaugam ananasul, mai sotam 2-3 minute si adaugam smantanile. Separat pregatin o lingurita de faina cu 100 ml de lapte si adaugam la sos. Mai tinem pe foc un minut, adaugam patrunjel proaspat si sosul este gata!
Ca si garnitura putem merge pe "batranii" cartofi prajiti sau orez cu unt!
Asezam in straturi: garnitura, carnea, sosul si patrunjel proaspat!
Pofta buna!!




Whenever we hear the chickens infected with salmonella, mad cow or newer "green horses on the walls" go back to our old friend the pork! So today I propose a "schnitzel" more sophisticated and very tasty!



  Pork escalope with mushrooms mix and pineapple
 


Ingredients:

- 400g pork medalion;

- 2 eggs;

- Flour;

- Breadcrumbs;

- Salt, pepper and thyme;

- 400g mushrooms;

-  Cream 100 ml;

- Sour cream 100 ml;

- Olive oil;

- Sunflower oil;

- Paprika;

- Milk 100 ml;



We start by meat portions and beat well until it reaches a uniform thickness of 1 cmseason with salt, pepper and thyme, then give successively with flour, egg and breadcrumbs. Put a non stick pan to hot, over medium heat, mix a little olive oil and sunflower oil, when it is sufficiently hot (not smoking!) put meat to the pan​​. Since the meat is tender and thin enough ready in 1.5-2 minutes per side.

We start the sauce, cut mushrooms (not too small!) and pineapple into pieces, put in a little olive oil hot, add mushrooms and stir a few minutes, season with salt, pepper and paprika when mushrooms are almost done add the pineapple, stir for another 2-3 minutes and add the creams. Separately prepared a teaspoon of flour with 100 ml of milk and add to the sauce. May we live to the heat for a minute, add parsley and sauce is ready!

As garnish we may use "old" french fries or rice with butter!
Plate: garnish, meat and on the top the sauce and fresh parsley.

Bon appetite!