ma tem

ma tem de bunatate. adesea vrea ceva in schimb. (filmul Kalank) cuvintele acestea m-au lovit. nu ma asteptam la asa o replica insa a rezonat si am stat si m-am gandit ca da, uneori e adevarat. in relatiile dintre oameni, oferim bunatate si o asteptam, se subintelege reciprocitatea. cand nu ne este rasplatita, ne simtim tradati. dezamagiti. suparati. plangem. eu cred ca este nevoie si de reciprocitate, pentru ca altfel unii doar ar profita de altii. e o viata mai armonioasa atunci cand oferim bunatate si o si primim la randul nostru. e ceva divin sa nu vrem nimic in schimb. putini sunt oamenii care ofera bunatate si nu asteapta nimic niciodata. ei se numesc sfinti. dar noi oamenii, vrem ceva. si ma tem de pret cateodata. ma tem de ce se vrea in schimb.

Elena G

Prawns With Asparagus

Prawns With Asparagus

Serves 4

Ingredients:

• 175 g/ 6 oz fresh asparagus, cut into  2.5 cm (1 inch) pieces
• salt
• 4 tbsp dry sherry
• 1 tsp light soy sauce
• 500 g/ 1 lb peeled prawns
• 2 tbsp oil
• 2 cloves garlic, thinly sliced
• 2 tsp finely chopped root ginger
• 4 spring onions, chopped

Method:

• Blanch the asparagus in boiling salted water for 2 minutes; drain well and set aside.
• Mix the sherry and soy sauce together in a  large bowl. Stir in the prawns and leave to stand for 15 minutes.
• Heat the oil in a wok and quickly stir-fry the garlic, ginger and half the spring onions. Add the prawns and marinade, and the asparagus and stir-fry for 1 to 2 minutes, until the ingredients are hot.
• Transfer to a warmed serving dish and sprinkle with the remaining spring onions. Serve immediately.

Enjoy your meal!

Source: Sainsbury’s Stand-Up Cookbook: Wok Dishes”, 1985 by Caroline Ellwood

Elena G

Rasfat

Iata ca am ajuns la ultima reteta cu ce se misca prin mare. Si ma bucur ca am reusit in sfarsit sa elimin din lista ceva. Cu pasi mici, ma indrept spre completarea blogului cu retetele culese de-a lungul timpului. E un proiect de suflet al meu, asa ca o parte din timpul liber, atunci cand il am si cand am si dispozitie, mi-l dedic scrierii. Azi inchei cu o reteta deosebita, culeasa din “Sainsbury’s Stand-Up Cookbook: Wok Dishes”, 1985, scrisa de Caroline Ellwood. E o reteta speciala si prin ingredientele sale si prin pretul mai ridicat asa ca stiu ca nu va fi facuta in fiecare saptamana insa pentru o zi de rasfat, merita. Ea face parte din bucataria chinezeasca si ca mai toate retetele chinezesti, se prepara repede si usor. Si e foarte delicioasa. Iat-o:

Creveti cu sparanghel

4 portii

Ingrediente:

• 175 g/ 6 oz sparanghel proaspat, taiat in bucati de cca 2.5 cm (1 inch)
• sare
• 4 linguri vin sherry sec
• 1 lingurita sos soia light
• 500 g/ 1 lb creveti curatati
• 2 linguri ulei
• 2 catei usturoi, taiati fin
• 2 lingurite ghimbir proaspat, tocat marunt
• 4 fire ceapa primavara, tocata

Preparare:

• Fierbe sparanghelul in apa fiarta si sarata pentru 2 minute. Strecoara si pune deoparte.
• Amesteca vinul sherry cu sosul de soia intr-un bol mare. Adauga crevetii si lasa-i la marinat 15 minute.
• Incalzeste uleiul  in wok si caleste usturoiul, ghimbirul si jumatate din ceapa de primavara. Adauga crevetii si marinada, sparanghelul si caleste cca 1-2 minute, pana cand toate ingredientele sunt fierbinti.
• Transfera minunatia pe o farfurie calda si pune deasupra restul de ceapa verde. Serveste imediat.

Pofta buna!

Elena G

Plaice in Polish Sauce

Hi! Today is about fish again. It is a recipe followed from “The Practical Encyclopedia of East European Cooking” 1999, by  Lesley Chamberlain as are these many other recipes, in case you feel like cooking more:

• Mixed Vegetable Casserole
• Bavarian Cream
• Cold Cucumber and Yogurt Soup/ Tarator
• Baklava
• Layered Pancake Gâteau
• Beef Stroganov
• Baked Peaches

The recipe mentions Polish sauce and also that it is only in name not in origin, so don’t get fooled. It is an easy recipe and for this time of year when Orthodox are fasting for Christmas, there are lots of days when you can have fish. In case you don’t know how to cook it, here is another idea.

Plaice in Polish Sauce

Serves 4

Ingredients:

• 4 plaice fillets, about 225g/ 8 oz each
• 75 g/ 3 oz/ 6 tbsp butter
• 2 eggs, hard-boiled and finely chopped
• 30 ml/ 2 tbsp chopped fresh dill
• 15 ml/ 1 tbsp lemon juice
• salt and freshly ground pepper
• lemon slices, to garnish
• boiled baby carrots, to serve

Method:

• Put the fish, skin down, on a sheet of greased foil or baking paper (healthier option) on a grill rack. Melt the butter in a small pan and brush a little over the fish. Season with salt and pepper. (If you don’t have a grilled oved, you can fry the fish in a pan)
• Grill the fish under a  moderate heat for 8-10 minutes, or until just cooked. Transfer to a warmed plate.
• Add the eggs, dill and lemon juice to the melted butter in the pan. Heat gently for 1 minute. Pour over the fish just before serving. Garnish with lemon slices and serve with boiled baby carrots.

Enjoy your meal!

Elena G

Pleuronectes flesus

Ce zi interesanta azi! E 11 a 11. Asta se intampla doar o data pe an, trebuie sarbatorit. :)). Si nu puteam sa ratez sa marchez asa o data semnificativa fara sa postez ceva. Iata ce urmeaza.

Am mancat peste cu diverse denumiri dar sa fiu sincera e prima data cand aud de cambula. Mi-am dat seama ca de fapt am gatit-o si mancat-o dar nu in tara, de aceea numele ei imi suna ciudat in romana. In engleza i se spune plaice. Se gaseste si la noi pe piata insa, daca nu cauti retete cu altfel de pesti, in afara de somon, crap, pastrav, etc, nu prea te duce gandul la cambula, sa fim seriosi. Daca nu dadeam peste reteta asta, nu cred ca as fi consumat. Sau poate am consumat cand eram mica si nu imi mai aduc aminte, cine stie! Dar nu e sfarsitul lumii. Reteta a fost culeasa din cartea “The Practical Encyclopedia of East European Cooking” 1999, scrisa de  Lesley Chamberlain. Mi-a placut asa mult cartea, ca am mai gatit din ea, si te invit sa te uiti si peste legume la cuptor, crema bavareza, supa rece de iaurt si castraveti cu nuci/ Tarator, baclava, tort de clatite, vita Stroganov, piersici la cuptor. Haha, sunt cam multe dupa cum constat si eu. Chiar mi-a placut cartea, nu gluma!

Si nu am terminat. Mai urmeaza niste lucruri interesante. Un sos polonez care nu e polonez. Reteta e cu acest sos, care e doar cu numele, nu si la origine. Noroc ca se face usor. Hai sa vedem despre ce e vorba.

Cambula in sos polonez

4 portii

Ingrediente:

• 4 file cambula de cca 225g/ 8 oz fiecare (poti inlocui cu calcanul, peste la fel de gustos, poate mai gustos ca si cambula)
• 75 g/ 3 oz/ 6 linguri unt
• 2 oua, fierte tari si feliate subtire
• 30 ml/ 2 linguri marar proaspat, tocat
• 15 ml/ 1 lingura suc lamaie
• sare si piper proaspat macinat
• cateva felii de lamaie, pentru garnisire
• cativa morcovi  mici fierti

Preparare:

• Pe un gratar (cel din interiorul cuptorului e bun), pune o foaie de copt, unsa un pic cu ulei. Topeste untul intr-o craticioara si unge pestele cu el. Adauga sare si piper si pune pestele pe gratar cu pielea in jos.
• Prajeste la grill (in caz ca nu ai cuptor cu grill, atunci intr-o tigaie sau gratar) la temperatura medie, cca 8-10 minute sau pana cand s-a facut. Transfera pestele pe o farfurie calda.
• In tigaia in care ai untul ramas, adauga ouale, mararul si sucul de lamaie. Lasa la foc mediu 1 min. Pune sosul peste peste :)), inainte de servire. Decoreaza cu felii de lamaie si serveste cu morcovi fierti. Nu-i asa ca e o reteta usoara? A durut? Super.

Pofta buna pe 11.11.2019!

Elena G

Fusion

O prezenta frumoasa, originala si o voce delicata dar puternica, ce iese in evidenta mai ales in interpretarea flamenco. Si muuulta pasiune. Ole! Auditie frumoasa!

 

 

 

 

 

Elena G

Salmon With Sizzling Coriander

As the author says, it is a superb salmon dish from America. And in case you did not know, coriander is known as cilantro there. The recipe is from the book “Coriander – A Book of Recipes”, 1997, written by Hellen Sudell. I followed it years and years ago and it was good. You can check another recipe from this book, fragrant coriander rice and hopefully will tempt you to follow it too.

Salmon With Sizzling Coriander

Serves 4

Ingredients:

• 4 salmon steaks, about 175/ 6 oz each
• 4 tbsp/ 60 ml chopped fresh coriander
• 3 tbsp/ 45 ml grated fresh root ginger
• 3 spring onions, finely chopped
• 4 tbsp/ 60 ml soy sauce, plus extra to serve
• 5 tbsp/ 75 ml olive oil (or cold-pressed sunflower oil if you don’t have olive oil, like me ;)) )
• salt and ground black pepper
• lettuce and coriander sprigs, to garnish

Method:

• Season the salmon steaks on both sides with salt and pepper. Prepare a steamer, add the salmon steaks, cover and steam for 7-8 minutes until the fish is opaque throughout. Imho, if the steaks are too thick, may be you should check the salmon after that time and leave it a few more minutes.
• Place the steamed salmon steaks on warmed plates. Divide the chopped coriander among them, mounding it on top of the fish. Sprinkle with the ginger and then the spring onions. Drizzle 15 ml/ 1 tbsp of soy sauce over each salmon steak.
• Heat the oil in a small heavy-based saucepan until very hot. Spoon the hot oil over each salmon steak and serve immediately, with more soy sauce, if you like. Garnish with lettuce and coriander sprigs.

Cook’s Tip: If you don’t own a steamer, cook the fish steaks on a lightly buttered plate over a pan of simmering water. Cover the fish with greaseproof paper or invert a second plate on top.

Enjoy your meal!

Elena G