Daily Archives: July 13, 2012

Supa rece pentru zile calde


“Termometrul spune la umbră 33° Celsius… “. Asa incepe celebra schita a lui I. L. Caragiale, “Caldura mare”. E atat de potrivita pentru vremea asta. Nu stiu cum sa fac fata la atata caldura, ma doboara. Stau si transpir. Daca alerg, mai simt briza. Daca nu, consider ca fac sauna. Trebuie sa imi pacalesc mintea ca am parte de o sauna si sa ma bucur. Cu exceptia statului la soare, pentru ca sauna nu inseamna statul la soare. Nu inteleg de ce trebuie sa fie atata soare, e prea multa lumina. 😉 M-am obisnuit cu alt climat, cu un cer mai innorat, care imi tine fruntea senina. Asta e vara in Romania si trec printr-o perioada de aclimatizare, dupa cativa ani cand, nu stiu cum am facut, dar am reusit sa ma mai ascund de ea. A fost bine, dar a trecut. Recunosc, sunt carcotasa, dar totusi, e caldura mare…

Ce sa fac ca sa o suport mai usor? In primul rand, ma infofolesc in haine din fibre naturale, port palarie, beau apa, merg pe la umbra atat cat gasesc, mananc pepene, mult pepene si alte mancaruri usoare. Una din ele, perfecta pentru asa o caldura maaaaaaare este cea care urmeaza. Este supa rece de iaurt si castraveti cu nuca, o reteta bulgareasca, gatita prima data in Londra. Mi-a placut foarte mult. Era ceva nou pentru mine. Ma gandeam, suntem vecini cu bulgarii si uite ca nu stim prea multe din bucataria lor. Imi pare rau ca nu sunt mai curioasa dar probabil ca atunci a fost momentul sa descopar o bunatate de supa. Si eu nu prea sunt cu supele dar asta mi-a mers la inima. Iar acum, pe arsita, se potriveste perfect. Reteta a fost culeasa dintr-o carte imprumutata de la biblioteca, (locul acela plin de carti, sali de lectura, liniste si racoare, calculatoare si iar liniste si carti, etc), ma scuzi, de caldura ma mai repet… Cartea se numeste “The Practical Encyclopedia of East European Cooking”, o carte care a mai dat sau va mai da retete aici pe blog.

Daca stau si ma gandesc bine, de fapt supa aceasta e un fel de sos tzatziki, adaptat. Bulgarii numesc supa tarator. Pe caldura asta, e binevenita, supa adica. Te invit sa incerci, e foarte usor de facut si foarte racoroasa. Mancarea ideala vara.

Supa rece de iaurt si castraveti cu nuci/ Tarator

5-6 portii

Ingrediente:

  • 1 castravete
  • 4 capatani de usturoi
  • 2,5 ml ( 1/2 lingurita) sare
  • 75 g (3 oz, 1/4) cana nuci tocate
  • 40 g (1 1/2) paine, maruntita
  • 30 ml, 2 linguri ulei de nuci sau floarea soarelui
  • 400 ml (14 fl oz, 1  2/3) cana iaurt vaca sau oaie sau amestec (cat mai gras, sau daca e de casa, cu atat mai bine)
  • 120 ml (4 fl oz, 1/2) cana apa rece sau apa plata rece
  • 5-10 ml (1-2) lingurite suc proaspat de lamaie
  • 40 g (1/2) cana nuci maruntite pentru garnisire
  • 25 ml (1 1/2) lingurita ulei masline
  • frunze proaspete de marar

Preparare:

  • Curata castravetele de coaja si taie-l cubulete.
  • Intr-un mojar zdrobeste usturoiul si sarea bine apoi adauga nuca si painea. Daca preferi varianta puree, sau mai rapida, adauga-le pe toate ntr-un blender.
  • Cand le-ai maruntit, adauga putin cate putin si uleiul si amesteca bine.
  • Pune amestecul intr-un bol mare, adauga iaurtul si castravetele taiat cubulete.
  • Adauga incet apa rece si sucul de lamaie, amestecand continuu.
  • Pentru servire, imparte supa in boluri reci si decoreaza cu nuci maruntite, un pic de ulei de masline si cateva frunze proaspete de marar.

Pofta buna!

Si o zi racoroasa!

Garlic and Herb Bread


I love bread. I like to eat it fresh and warm from the oven, in supermarkets or bakeries, with its crunchy crust, the colour of honey. In the recent years I discovered the garlic bread. Living in a communist country has its drawbacks and missing the wonderful world of food is one. But then, how can I be otherwise so excited over so many recipes? That’s the excitement, to discover new tastes and be happy as a child with your findings.

One of the delicious recipes I found out was the plain bread with that garlic and butter interior, so tasty that I finished it instantly. And asked for more. I didn’t even wanted pizza that came along. And I don’t understand why I must have bread with more bread, which is pizza, in a way. It doesn’t matter, I guess. Plus, garlic bread is so versatile, it goes with a lot of things. Here it is the recipe, from “Complete  Comfort Food”, contributing editor: Bridget Jones, 2009.

Garlic and Herb Bread

Serves 3-4

Ingredients:

  • 1 baguette or bloomer loaf
  • 115 g/ 4 oz/ ½ cup unsalted (sweet) butter, softened (and 80-82% fat)
  • 5-6 large garlic cloves, finely chopped or crushed
  • 30-45 ml/ 2-3 tbsp chopped fresh herbs (such as parsley, chervil and a little tarragon)
  • 15 ml/ 1 tbsp chopped fresh chives
  • coarse salt and ground black pepper

Method:

  • Preheat the oven to 200 C/ 400 F/ Gas 6. Make the garlic and herb butter by mixing the butter with the garlic, herbs, chives and seasoning. You can use extra virgin olive oil instead of butter, though I like the taste of butter. You can flavour the mixed butter with a little chopped fresh chilli, grated lime rind and chopped fresh coriander or add chopped, pitted black olives or sun-dried tomatoes to the butter with a little grated lemon rind.
  • Cut the bread into 1 cm/ ½ in thick diagonal slices, but be sure to leave them attached at the base so that the loaf stays intact.
  • Spread the garlic and herb butter between the slices evenly, being careful not to detach them, and spread any remaining butter over the top of the loaf. In case you make more or want to have it later, you can freeze it and when you want, just put it in the oven
  • Wrap the loaf in foil and bake in the preheated oven for 20-25 minutes, until the butter is melted and the crust is golden and crisp. Cut the loaf into slices to serve.

Bon appetite!