Rulouri dolvecel, somon si salata de vinete

Source: http://www.libertatea.ro/detalii/articol/bunatati-cu-dovlecei-254250.html

Rulouri cu somon

Ingrediente: 

Doi dovlecei verzi (zucchini), 

o găletuşă de peşte tip somon, marinat sau în ulei, 

un castronel de salată de vinete.

Preparare: 

Dovleceii se pun la fiert întregi, circa 20 de minute, apoi se scot din apă şi se feliază pe lung, cu tot cu coajă după ce li se taie cotorul. Feliile se aşază pe un platou, una lângă alta, iar pe suprafaţa fiecăreia se pun, pe rând, o fâşie de peşte şi o linguriţă de salată de vinete. Feliile se rulează apoi, astfel încât salata de vinete să rămână la mijloc şi se fixează cu scobitori. Sunt un excelent aperitiv.

Chiftele de dovlecei

http://www.libertatea.ro/detalii/articol/bunatati-cu-dovlecei-254250.html

Ingrediente: Doi dovlecei potriviţi, două ouă, două-trei linguri de zahăr, făină cât e nevoie, sare, esenţă de rom şi de vanilie, ulei pentru prăjit.

Preparare: Se curăţă dovleceii şi se dau pe răzătoarea mare, apoi se presară pe ei puţină sare şi se lasă într-o sită să se scurgă de apă. Se pun într-un castron şi se adaugă ouăle, zahărul şi mirodeniile, apoi făina, până când compoziţia are o consistenţă cremoasă. Se pune uleiul la încins, apoi se porţionează chifteluţele cu o lingură şi se rumenesc pe ambele părţi. Se servesc calde sau reci.

Curry corn

Ingredients 3 tablespoons butter 300 grams corn 2 tablespoons chopped onion
 1/4 - 1/2teaspoon curry powder
1 /4 teaspoon salt
adash of pepper
 a pinch of cayenne pepper or similar
 30-9
0 grams cream cheese
80 ml milk.

Crema de zahar ars

 ingrediente
125 grame de zahar pentru caramelizat
5 oua intregi
5 linguri de zahăr
un litru de lapte
 3-4 pachete de zahar vanilat

mod de preparare
 125 de grame de zahăr se caramelizeaza la foc mic într un vas pentru cuptor de 2 litri . se lasa vasul la racit.
între timp se amesteca 5 linguri de zahar cu 5 oua întregi, zaharul vanilat iar apoi cu laptele. aceasta compozitie se toarna in vasul cu zahăr caramelizat si se da la cuptor, incins in prealabil, la foc mediu,cam  40- 45 de minute
 se pune la rece ,se serveşte cu frisca, cu fructe sau simpla dupa preferinta

Saratele cu aparatul

Saratele cu aparatul

Ingrediente:

500 de grame de faina

Chimen

50 mililitri de ulei
250 g branza telemea
două ouă
200 de grame apa calduta în care se dizolvă drojdie
sare

Se amesteca aluatul, se fac bilute si se coc la aparat.

Ciulama de pui cu ciuperci

 ingrediente
 6 pulpe de pui dezosate
 400 de grame de ciuperci
 200 grame de smantana
 6 linguri de faina
 o ceapa
 3 catei de usturoi
 o nuca de unt
 50 de mililitri de ulei
 sare
 piper

mod de preparare

 Se caleste ceapa în ulei, se adauga carnea pana schimba culoarea, se adauga ciupercile.
 Cand cade lichidul se completează cu un pahar de apă. Se fierbe 10 minute. Se adauga smantana si faina.la
farsit usturoiul pisat si patrunjel

Carrot cake

Ingredients

The cake:
4 eggs
225 grams sugar
300 milliliters sunflower oil
carrots
300 grams flour
1 teaspoon cinnamon
1 teaspoon baking powder
Half teaspoon baking soda
Half teaspoon salt
150 grams chopped walnuts

The icing 
150 grams butter
250 grams cream cheese
Half Teaspoon vanilla
50 to 70 grams icing sugar


Beat the eggs and the sugar ,add oi

l, carrots, flour and cinnamon . add the baking powder, baking soda and salt.
Add the walnuts and then bake in the oven at 180 degrees.

Sarmale

Ingrediente
500 grame de carne
80 grame de orez
ceapa
ulei
foi de dafin
Mārar
borş 1 litru
două ouă
boia dulce

Se caleste ceapa, se adauga orezul pentru două minute. Se adauga apoi carnea, piper si restul si se amesteca. Se pune mărar şi afumătură pe fundul cratitei şi deasupra. se incalzeste cuptorul la 200 de grade. Se fierbe pentru 40 şi 50 de minute şi apoi la 160 de grade de fara capac pentru încă două ore

Pastrama de oaie

http://www.ce-retete-mai-fac-fetele.ro/2009/10/pastrama-de-oaie.html Timp: 4-5 zile Portii: 2 Ingrediente: 2 felii pulpa de miel sau oaie frageda, 1 capatana de usturoi, 1/2 lingurita sare, 1/2 lingurita piper, 1/2 lingurita boia, 1/2 lingurita cimbru, 2 linguri vin alb Mod de preparare: Spalam si zvantam carnea de oaie cu servete de hartie. Daca e cazul o desosam si o potionam. Eu am avut doua felii de pulpa de oaie asa ca nu am mai avut ce portiona ;) IMG_0309 Pisam usturoiul si pregatim condimentele intr-un vas. IMG_0312 Amestecam condimentele pana obtinem o pasta si frecam bine carnea cu ea. IMG_0315 IMG_0316 Turnam apoi doua linguri de vin alb peste carne si asta-i tot. IMG_0318 Impachetam in folie alimentara si tinem la frigider 5-7 zile. O mai intoarcem dupa cateva zile ca sa stea umeda pe toate partile. Asa arata inainte sa intalneasca gratarul :P IMG_0399 Asa arata inainte sa intalneasca cutitul si furculita. Iubitului meu ii place mai prajita, el a facut gratarul :P IMG_0413 Si asa arata inainte sa ma intalneasca pe mine :D IMG_0414 Am servit cu cartofi prajiti, mamaliguta, castraveciori murati si must. Prea bun, un adevarat ospat…

Pastrama de pui

http://www.retete-dukan.ro/pastrama-de-pui/

Tort de mere cu crema de zahar ars

http://cooking-can-be-fun.blogspot.ch/2012/01/tort-de-mere-cu-crema-de-zahar-ars.html Ingrediente: 5-6 mere mici (preferabil de Voinesti, ionatane dar NU galbene sau bot de iepure) 8 oua 50g unt 500ml lapte 3 linguri de faina 14 linguri de zahar 3 pliculete zahar vanilat 1-2 lingurite scortisoara frisca pentru decor Mod de preparare: Pentru inceput, porniti cuptorul ca sa fie bine incins si intre timp pregatiti oala caramelizand 4 linguri de zahar si un pliculet de zahar vanilat. Mai exact, puneti oala la foc mic, puneti zaharul mentionat in ea si amestecati pana cand acesta se topeste. Dupa ce s-a topit, luati oala de pe foc si aplecati-o in lateral invartind de ea, ca sa se imbrace si peretii cu zahar topit (nu pana sus, cat de mult se poate intinde zaharul topit). Lasati-o la racit pana cand incepe sa trosneasca zaharul care se intareste pe margini (adica cca 5-10 minute, timpul in care pregatim merele). In timp ce se raceste zaharul topit din oala, curatati merele de coaja, taiati-le pe jumatate si scoteti-le miezul cu seminte. Pana cand veti termina voi de curatat merele, oala deja va fi gata si puteti sa asezati jumatati-le in ea, puneti in mijlocul fiecarei jumatati o bucatica mica de unt, presarati 2 linguri de zahar si scortisoara si dati-le la cuptor la foc mic pana cand e gata crema de zahar ars. Se mixeaza bine de tot 5 oua, apoi se incorporeaza 5 linguri de zahar si un plic de zahar vanilat pana cand devine o spuma si la final, laptele dulce. Acesta este amestecul de crema de zahar ars, pe care il vom pune in oala imediat peste merele cu zahar. Asadar, scoateti oala de la cuptor, puneti amestecul de oua, zahar si lapte si dati-o din nou la cuptor pentru cca 30 de minute la foc potrivit, pana cand se leaga compozitia de crema de zahar ars. Dupa aproximativ 20-25 de minute, incepeti sa pregatiti pandispanul. Dupa cum va spuneam, puteti pune mai multe oua decat am pus eu ca sa iasa tortul mai inalt. Eu nu stiam exact cam cum sta treaba pentru ca e prima data cand fac, dar cu siguranta data viitoare voi face din 5 oua pandispanul, nu din 3 cum am facut acum. Pentru ca am respectat reteta pe care am gasit-o, am folosit acum doar 3 oua, am separat albusul de galbenus, am batut spuma albusul cu un praf de sare, apoi am incorporat cele 3 linguri de zahar si ultimul plic de zahar vanilat, apoi cele 3 galbenusuri si la final cele 3 linguri de faina. Daca decideti sa puneti 5 oua, puneti 5 linguri de zahar si 5 linguri de faina. Am scos oala de la cuptor in care se inchegase deja crema de zahar ars (e foarte important sa fie legata bine, daca nu s-a legat, mai lasati-o pana cand e gata, fiecare isi cunoaste cuptorul). Peste compozitia din oala am turnat compozitia de pandispan si am dat din nou la cuptor cca 35 de minute, pana cand s-a rumenit frumos si acesta. Am facut oricum testul cu scobitoarea si a iesit perfect curata, asadar am inchis cuptorul si am lasat tortul sa se raceasca. Dupa ce s-a racit, am desprins marginile pandispanului cu un cutit si am rasturnat dintr-o miscare tortul pe o tava. Citisem undeva ca tortul trebuie lasat la rece cu oala "in cap". Eu n-am facut asa, am asteptat sa se scurga toata zeama de la crema de zahar ars peste el si am dat la rece fara sa-l mai acopar cu oala. Asta este partea cea mai buna la acest tort si anume faptul ca se autoinsiropeaza iar siropul este absolut divin, cu aroma de vanilie si caramel....yuuuummmiiii :p Am lasat la rece cca 2h, am decorat cu frisca si am servit cu o pofta de lup ca de-abia asteptam sa gust minunatia!!!! E pacat sa nu incercati tortul asta, e demential, nemaipomenit, e racoros si aromat si cum vreti voi, daca va place ideea de mar copt si caramel, o sa iubiti acest tort ;) POFTA BUNA!

Sekerpare

http://www.turkishcookbook.com/2005/10/sekerpare.php 250 ml unsalted butter, room temperature 1 cup powdered sugar 2 egg yolks 1/3 cup semolina 2 cup flour, sifted 1 tsp baking powder 20 blanched almond Syrup: 2 cups sugar 2 cups water 2 tbsp lemon juice Boil the syrup ingredients for 15 minutes and put aside. Let it cool down. Combine the butter with powdered sugar, add the egg yolks and mix well with your hands. Now, pour in the semolina, then very slowly add the flour (otherwise the mixture will clump). You will end up with very soft and light coloured dough. Cover it with plastic wrap, put aside for 15 minutes. Preheat the oven to 375 F. Make 16 small balls and place on a tray. Lightly press on their tops. Put an almond on the centre of each Sekerpare. Bake for approximately 20-25 minutes until they are light brown. With a tablespoon, pour warm syrup over hot (freshly) baked Sekerpare. Repeat this a few times and let them soak with the syrup for about 10-15 minutes. Then with a spatula remove them from the syrup and place on a service plate. After cooling, cover them with plastic wrap and place in the fridget. Sekerpare is best served cold and is a traditional Turkish dessert.

Dark chocolate cake with peanut butter cream cheese frosting

Source: http://4goodnessbake.blogspot.ch/2012/04/dark-chocolate-cake-with-peanut-butter.html

Dark chocolate cake with peanut butter cream cheese frosting

I made this delicious cake for a dinner party we had last night. If you like dark chocolate and peanut butter combinations, you are sure to love it!

 

Dark Chocolate Cake

• 1 3/4 cups all-purpose flour
• 1 3/4 cups sugar
• 3/4 cup cocoa powder
• 2 tsps baking soda
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 1 cup hot coffee

Preheat the oven to 350 degrees F. Prepare two 8-inch x 2-inch round cake pans – Line with parchment, then butter and flour the pans (or use “PAM for Baking”).

1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
2. In another bowl or large measuring cup, combine the buttermilk, oil, eggs, and vanilla. Gently whisk.
3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine – scrape up from the bottom to make sure all the flour is incorporated.
4. Pour the batter into the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn them out onto a cooling rack to complete cooling.

Recipe adapted from: http://wee-eats.com/2011/06/06/chocolate-cake/

Peanut Butter Cream Cheese Frosting:

I came up with this recipe after pouring over dozens upon dozens of peanut butter frosting recipes.This is the version I ended up with, after some experimentation. :)

8 oz cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
4 to 5 cups powdered sugar, sifted (depending on how thick you want the consistency for piping)
2/3 cup creamy peanut butter (not natural)
1 tsp pure vanilla extract

In the bowl of your electric mixer (have I ever mentioned I love my KitchenAid? :) fitted with the paddle attachment, beat the cream cheese and the butter until creamy and smooth. Add the sifted powdered sugar, one cup at a time, beating on low. Mix in the peanut butter and the vanilla extract. Spread as filling between the cake layers and frost the top and sides of your cake. I had just enough to pipe some rosettes on my cake too.

If you would like to add another chocolate kick to the cake, feel free to make a chocolate ganache and pour it over the top of the cake... :)

Chocolate ganache:

6oz dark chocolate, chopped
1 cup heavy whipping cream

Bring the whipping cream to a boil in a little saucepan. Watch it carefully, because it may boil over. Put the chocolate in a heat-proof bowl. Pour the hot whipping cream over the chopped chocolate. Stir a little until the chocolate melts. Pour over the cake before it sets.

Mini pink gugelhupf

Source: http://www.reinetopfsache.de/rezept/kleine-pinke-himbeer-zitronen-gugelhupfe/

Kleine pinke Himbeer-Zitronen-Gugelhupfe

 ca. 40 kleine Gugelhupfe oder 12 – 15 normale Muffins

175 g Mehl
1 TL Backpulver
1/2 TL Salz
110 g zimmerwarme Butter
150 g Zucker
1 Päckchen echter Vanillezucker oder das Mark 1/2 Vanilleschote
2 Eier
1 kleine frische rote Beete geschält und fein geraspelt
1 Hand voll gefrorener Himbeeren (gefroren im Mörser zerstoßen)
Saft und Schale 1/2 Zitrone

Butter & Mehl für die Formen

Puderzucker zum Bestäuben

• Den Backofen auf 200°C Ober-/Unterhitze vorheizen.
• Die kleinen Gugelhupf-Formen buttern und mehlen. Überschüssiges Mehl abklopfen.
• Mehl und Backpulver sieben und mit dem Salz mischen.
• Butter, Zucker, Vanillezucker und Zitronenschale in einer großen Schüssel mit den Schneebesen am Mixer schaumig schlagen.
• Die Eier nacheinander zugeben und mixen bis es eine helle Masse ist.
• Einen Teil des Mehls zugeben und kurz einarbeiten. Dann die geraspelte rote Beete und die zerstampften Himbeeren und das restliche Mehl zum Teig geben und zügig einarbeiten. Den Zitronensaft mit etwa 5 EL Wasser zum Teig geben und untermixen.
  
• Den Teig in einen Spritzbeutel oder einen Gefrierbeutel geben und eine kleine Spitze abschneiden.
• Die Förmchen mit dem Teig füllen – etwa 1 – 2 mm Luft lassen. Ein paar Mal an den Formen rütteln, damit sich der Teig in den kleinen Ecken der Förmchen verteilt.
  
• Auf der mittleren Schiene in den Ofen schieben und 10 – 12 Minuten backen. Mit der Stäbchenprobe testen, ob der Kuchen durch ist. Eventuell noch ein paar Minuten länger backen.
• Aus dem Ofen nehmen und mindestens 10 Minuten abkühlen lassen und dann ganz vorsichtig aus den Förmchen lösen. Mit Puderzucker bestäuben und genießen.
• Fertig!
  

Philadelphia cheesecake

http://m.kraftrecipes.com/recipedetail.do?recipeid=143464&cn=US

PHILADELPHIA Mini Cheesecakes

Prep time: 20 min
Total time: 3 hour 20 min
Makes: 18 servings

What You Need
1 cup graham cracker crumbs
3/4 cup plus 2 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
3 eggs
1 cup whipping cream
2 cups blueberries
1 Tbsp. lemon zest

 Make It
Heat oven to 325°F. Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
Beat cream cheese, vanilla and remaining sugar with mixer until blended.
Add eggs, 1 at a time, mixing on low speed after each just until blended.
Spoon over crusts.

Bake 25 to 30 min. or until centers are almost set.

Cool completely. Refrigerate 2 hours.

Beat whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with blueberries and zest.

Flatbread recipe

Source: http://www.theguardian.com/lifeandstyle/2012/aug/26/nigel-slater-flatbread-

Based on the recipe in How To Bake by Paul Hollywood.

For the basic dough:
strong, white bread flour 500g
salt 10g
instant yeast 10g
unsalted butter 30g
water about 300mls

Put the flour in a large, warm mixing bowl and add the salt and the dried yeast.
Add the butter and most of the water, then mix with your hands to bring the mixture together. Gradually add the remaining water until all the flour is mixed in. Put the dough on a lightly floured board and knead for 5-10 minutes.

When the dough feels smooth and silky, place it back in the mixing bowl, cover it with a warm tea towel and leave it in a warm place to rise for at least an hour until the dough has doubled in size.
Tip the dough on to a floured surface, fold repeatedly until all the air is knocked out of it, then tear it into 12 equal pieces. Roll each piece into a ball.


Fig and gorgonzola flatbread
My filling – use a good, ripe cheese. Makes 6
large, ripe figs 3
gorgonzola
half the dough above a little olive oil

Cut the figs into quarters. Make an indentation in the centre of each ball of dough and push a piece of fig and a similarly sized lump of gorgonzola into it. Pinch the dough over the filling to seal it. Continue till all six pieces of dough are filled.
Put a ball of the stuffed dough on a well- floured work surface and flatten with a rolling pin into a disc or oval about 16cm in diameter. Place on a baking sheet and continue with the others. Put the baking sheet of flatbreads in a warm place for 10-15 minutes.

Frying
Warm a heavy-based frying pan over a moderate heat. Rub lightly with a little olive oil, place two or three flatbreads into the pan and cook for 3-4 minutes.
Once they have darkened here and there, turn them over and cook the other side. A little blistering is good.
Remove and eat immediately.


Aubergine and thyme flatbreads
Grill the aubergines instead, if you wish. Makes 6
a medium-sized aubergine
olive oil
a few sprigs of thyme
half the dough above

Cut the aubergine in half from stalk to tip. Place it in a baking dish, cut-side up, and slash a criss-cross of cuts into the flesh, reaching almost down to the skin. Trickle or brush over a little olive oil then bake at 200C for 25 minutes or until completely soft. Remove from the oven and scrape the flesh out into a mixing bowl. Chop the thyme leaves and stir them, with a little salt and black pepper, into the aubergine. Make an indentation in the centre of each ball of dough and put a couple of heaped teaspoons of the aubergine mixture into the hollow and pinch the dough over to seal. Carry on with the remaining pieces of dough. Place a ball of the stuffed dough on a well-floured work surface and flatten with a rolling pin into a disc or oval about 16cm in diameter. Place on a baking sheet and continue with the others. Put the baking sheet of flatbreads in a warm place 10-15 minutes.

Warm a heavy-based frying pan over a moderate heat. Rub very lightly with a little olive oil then place two or three flatbreads into the pan and cook them for 3-4 minutes. Once they have started to darken here and there, turn them over and cook the other side. A little blistering is good.
Eat immediately