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Gatind pentru doi


Toamna! Ce anotimp romantic! Iti vine sa te cuibaresti in pat, cu …  laptopul sau tableta sau dragul tau (draga ta) in brate (depinde de preferinte), sa te uiti gales la ea/el si sa iti spui: eu cu cine voi vorbi astazi? Sau ce site-uri voi vizita? Ce up-dates voi face? Ce like sau dislike voi schimba? Ce vom face azi, etc, etc… Si dupa ce stai destul in pat, cu ochii la ecran sau in ochii celuilalt, acoperita cu patura, ti se face foame. Ce bine ar fi sa te strige cineva ca e gata masa…dar nu e (de cele mai multe ori) asa ca unul din voi sau ambii, faceti un efort…sa va sculati din pat…sa mergeti la bucatarie. Aici, mare lucru nu ar fi…dar stai…sunt ceva oua si mare noroc, mare, ciuperci proaspete. Ha, ha, ha! Asta da noroc. Ai tot ce trebuie si stiu eu acum o reteta rapida si usoara si pufoasa si delicioasa. Nu e a mea, e doar imprumutata din cartea “Cooking for two”, publicata in 1996 si incercata o data, candva, departe…

Omleta sufleu cu sos de ciuperci

2 portii

Ingrediente:

  • 4 oua
  • 1 lingura apa
  • 2 lingurite tarhon proaspat, tocat
  • 20 g unt

Sos de ciuperci:

  • 60 g unt
  • 1 ceapa mica, tocata
  •  1 catel de usturoi, zdrobit
  • 125 g ciuperci mici, proaspete, feliate
  • 3 lingurite faina
  • 1/4 cana vin alb sec
  • 1/2 cana supa pui (sau o jumatate cub concentrat de pui dizolvat in 1/2 cana apa fierbinte, sau pur si simplu apa, daca nu ai nici una in casa)
  • 1/4 lapte
  • 2 lingurite mustar frantuzesc
  • 2 lingurite tarhon proaspat, tocat

Preparare:

  • Separa galbenusurile de albusuri. Intr-un bol, bate galbenusurile impreuna cu apa si tarhonul.
  • In alt bol, bate cu mixerul albusurile, pana se intaresc.
  • Incorporeaza cu grija albusurile in galbenusuri, in doua etape.
  • Topeste jumatate din cantitatea de unt intr-o tigaie. Pune jumatate din omleta si lasa pe foc pana se rumeneste dedesubt.
  • Pune apoi tigaia in cuptor sub grill, si lasa pana se coace si deasupra.
  • Pune omleta pe o farfurie, impatureste-o in doua si pune deasupra sosul de ciuperci.
  • Repeta pasii pentru a doua portie.
  • Pentru sosul de ciuperci, topeste untul in tigaie, adauga ceapa, usturoiul si ciupercile si caleste-le pana se inmoaie ceapa. Adauga faina si amesteca bine. Scoate de pe foc tigaia si adauga pe rand si restul de ingrediente. Pune iar pe foc tigaia si amesteca pana fierbe si se ingroasa. Daca vrei sa iti usurezi munca, poti face sosul cu o zi inainte.

Pofta buna, iubire!

Cooking for two


I would like to introduce you today to a new recipe I tried years ago in my beloved city, London. I got it from the book “Cooking for two”, published in 1996. What a reasonable title! And what a perfect day to cook, at the end of the week. Imagine yourself tired from the week. You don’t feel like looking at all. May be not a very difficult recipe. You would love some eggs too. Hmmm…ah…there is it…

Souffle omelette with mushroom sauce

Serves 2

Ingredients:

  • 4 eggs, separated
  • 1 tbsp water
  • 2 tsp chopped fresh tarragon
  • 20 g butter (lovely butter…)

For the mushroom sauce

  • 60 g butter
  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • 125 g baby mushrooms, sliced
  • 3 tsp plain flour
  • 1/4 cup dry white wine
  • 1/2 cup chicken stock
  • 1/4 cup milk
  • 2 tsp French mustard
  • 2 tsp chopped fresh tarragon

Method:

  • Whisk egg yolks, water and tarragon in a large bowl until well combined.
  • Beat egg whites in a small bowl with electric mixer until soft peaks form.
  • Fold egg whites gently into egg yolk mixture in 2 batches.
  • Heat half the butter in the omelette pan. Pour the half egg mixture into pan, cook omelette until lightly browned underneath.
  • Place the pan under a hot grill until top of the omelette is just set.
  • Slide the omelette onto plate, fold omelette in half, spoon over half the mushrooms sauce.
  • Repeat with remaining butter, egg mixture and sauce.
  • Mushroom sauce: heat the butter in a pan, add onion, garlic and mushrooms, cook stirring, until onion is soft. Add flour, cook stirring, until combined.
  • Remove from heat, gradually stir in combined remaining ingredients, stir over heat until mixture boils and thickens. If you like to ease your work, you can make the sauce a day ahead.

Bon appetite, my love!

 

Have you got time?


In case you are really in a hurry, then make a sandwich. I am not joking, just make one. I will not write about a simple sandwich though, as this is not the purpose of my blog. I will write about something I discovered in London (I had to go there to discover the world cuisine) though the recipe is very French. You know, it is easy to laugh about Mr. Sandwich but we all put something between 2 slices of bread and eat, when travel or we are too tired to cook. Even the French. ‘Good House Keeping Cookery Book’, 1985 provided me with:

Croque Monsieur

Serves 4-8

Ingredients:

  • 16 thin slices bread, crusts removed (I don’t understand why do I have to remove it, as it is one of the best parts in bread for me, but let’s go with the flow ones)
  • 5-10 ml (1-2 level tsp) mustard
  • 225 g (8 oz) Gruyère cheese, sliced (or Cheddar if you like or anything else, de gustibus…)
  • 225 g (8 oz) cooked ham, thinly sliced
  • 75 g (3 oz) butter, melted (remember, 80-82 % fat)

Method:

  • Spread half of the slices of bread on one side with the mustard; trim the cheese slices to fit and put them on top.
  • Trim the ham slices to fit and arrange them on top of the cheese. Top with the remaining bread.
  • Brush the sandwiches lightly with melted butter and fry for 3-5 minutes, until they are lightly browned. You can use 90 ml (6 tbsp) vegetable oil instead of butter, but for a bland taste, imho.
  • Turn the sandwiches over and fry for a further 3-5 minutes.
  • Cut the sandwiches in half and serve hot, with a salad if prefered.

Bon appetite!

 

Ce faci daca nu prea ai timp


Iti faci un sandvici (forma adoptata de limba romana). E simplu si rapid, il iei cu tine la pachet si tine cam 2 zile, in functie de ce ingrediente are. Azi vei citi aici cum sa iti faci un sandvici. Nu rade, vorbesc serios. Nu este un sandvici obisnuit, pe cel obisnuit nu il descriu, il fac pur si simplu. Dar o data, tot in orasul olimpic Londra (prima mea iubire) ma saturasem de vesnicul sandvici pe care il mancam destul de des la pranz. Am zis ca vreau altceva, si probabil din lejeritate, am cautat tot ceva rapid. In cartea ‘Good House Keeping cookery Book’, 1985 am dat peste un nume mai ciudat si o imagine in care am vazut un sandvici. Ma rog, vedeam mai ales cascavalul topit iesit usor din felii si am zis ca asta e. Vreau sa il fac pentru ca orice e cu cascaval cald e un deliciu pentru mine. Dupa nume, nu semana deloc a sandvici si am gandeam ca uite, si francezii au ceva asemanator, de care nu auzisem pana atunci. Asa am descoperit

Croque Monsieur

4-8 portii

Ingrediente:

  • 16 felii paine (fara coaja – nu inteleg obsesia strainilor pentru painea fara coaja, coaja fiind dupa mine cea mai buna parte a unei paini, mai ales daca e crocanta, dar poate ma insel)
  • 5-10 ml (1-2 lingurite mustar)
  • 225 g branza Gruyere feliata (sau cheddar sau cascavalul nostru romanesc, ca e foarte bun si el)
  • 225 g sunca feliata (aici depinde doar de tine sa alegi ce fel de sunca vrei, de preferat una cat mai putin procesata)
  • 75 g unt topit (80-82 % grasime, te rog, nu iti bate joc de tine cu variante mai ieftine ca sufera papipele gustative si e pacat)

Preparare:

  • Unge jumatate din feliile de paine cu mustar. Taie feliile de cascaval sa se potriveasca perfect cu feliile de paine si pune-le peste ele.
  • Fa la fel cu feliile de sunca, adica potriveste-le perfect pentru paine si aseaza-le peste cascaval si incheie cu celelalte felii de paine.
  • Unge sandviciurile astfel formate cu unt topit, pe ambele parti si prajeste-le usor pe o parte,  in tigaie, cca 3-5 minute, pana se fac aurii apoi intoarce-le si pe partea cealalta pentru inca 3-5 minute. In loc de unt poti folosi 90 ml (6 linguri) ulei vegetal pentru un gust mai plictisit, imho.
  • Taie sandviciurile in doua, pe diagonala si serveste-le fierbinti. Cu o salata alaturi cand ai timp.

Pofta buna!

Have You Got 10 Minutes?


Have you got 10 minutes? Do you like vegetarian dishes? Do you like couscous? Dried fruit? Do you like to have a healthy diet? Are you tired of cooking? Is it so hot outside that drains you out with cooking? If you answer is ‘yes’ to at least 3 of these questions, then read this recipe and why not eat it fresh, as it is best that way. My inspiration for this is  the cookbook ‘Quick Meals in Minutes’, 2001.

Fruit and Almond Couscous

Preparation time: 10 minutes

Serves 4

Ingredients:

  • 2 cups (400 g) couscous
  • 2 cups (500 ml) boiling chicken stock
  • 40 g butter
  • 1/4 cup (35 g) dried currants
  • 1/4 cup (35 g) dried apricots, chopped finely
  • 1/4 cup (35 g) slivered almonds, toasted
  • 1 tbsp chopped fresh coriander

Method:

  • Place couscous in medium heatproof bowl; add boiling stock and butter.
  • Toss couscous gently, using a fork, until liquid i absorbed.
  • Add the remaining ingredients; mix gently. Serve it fresh as it is or as a side dish with spiced wings if you like.

Bon appetite!

 

Ce faci in 10 minute


Uite ca se poate si mai repede. Daca chiar nu ai timp dar vrei sa mananci totusi ceva gustos, de casa, sanatos, citeste acum o reteta simpla si putin dulce dar sa stii ca e mancare si nu desert. Si merge perfect vara. Este o reteta vegetariana culeasa din ‘Quick Meals in Minutes’, 2001 si mi-aduc bine aminte ca atunci cand am gatit-o, a fost pentru ca tineam post pentru Paste si ma uitam prin cartile de bucate sa vad ce retete sunt care sa se potriveasca. Asa ca daca vrei sa tii post, aceasta e tocmai buna. Si te mangaie pe papilele gustative, de placuta ce e. Nici nu iti trebuie prea multe ingrediente si le poti inlocui sau le poti scoate de tot, atunci cand nu le ai. Gustul va ramane la fel de bun. Mie imi place in mod deosebit cuscusul din reteta. De cand l-am descoperit, m-a atras ca se gateste foarte usor si are un gust de care nu ma satur.

Cuscus cu fructe si migdale

Preparare: 10 minute

4 portii

Ingrediente:

  • 2 cani (400 g) cuscus
  • 2 cani (500 ml) concentrat de pui, fierbinte (obtinut din fierberea carcasei proaspete de pui cu diverse legume, timp de cca o ora sau daca vrei sa trisezi putin, pur si simplu pune in 500 ml apa fiarta un cubulet de concentrat de pui), sau doar apa daca nu ai concentrat de nici un fel
  • 40 g unt
  • 1/4 cana (35 g) coacaze uscate
  • 1/4 cana (35 g) caise uscate, maruntite
  • 1/4 cana (35 g) fulgi migdale
  • 1 lingura coriandru proaspat, tocat

Preparare:

  •  Pune cuscusul intr-un bol termorezistent si toarna peste el concentratul de pui si untul.
  • Amesteca cu grija cuscusul cu o furculita, pana cand concentratul este absorbit.
  • Adauga restul ingredientelor si amesteca iar, cu grija. In loc de coacaze si caise poti folosi alte fructe uscate, dupa pofta inimii.

Pofta buna!

GAWPGH


When you feel like to much is too much, of food I mean, then take a break and try something exquisite and light. They say that good things come in small packages and this is true about this recipe. It is not for those who live to eat but mostly for the gourmand or gourmet . I cooked and ate this in 2005. Why do I know the year? Simple: I have the print of the article with the recipe. It is from the Sunday’s edition of  The Times, on the 28th of May 2005, where Gordon Ramsay presented some recipes about asparagus. It was a total hit, to be honest, and I would like to share with you this delicate and light recipe, that can be eaten as it is or as a side dish with meat to your liking.

Green Asparagus with Pink Grapefruit Hollandaise

Serves 4

Ingredients:

  • 6 coriander seeds, finely crushed
  • 3 free-range egg yolks
  • 125 ml light olive oil
  • juice of 1 lemon
  • sea salt
  • pinch of cayenne
  • 100 ml fresh pink grapefruit juice
  • grated zest of 1 pink grapefruit
  • 24 asparagus spears

Method:

  • Place the coriander seeds, egg yolks and 1 tablespoon warm water in a heatproof bowl. Place the bowl over a saucepan of hot water. Whisk the egg yolks until they are pale and creamy and form ribbons when the whisk is lifted from the bowl.
  • Remove the pan from the heat and continue to whisk for a further 3 minutes. Gently warm the olive oil and add in a very slow, steady drizzle to the eggs, whisking continuously, until the sauce is thick and glossy (you may not need all the oil.) Add the lemon juice, salt and cayenne. Keep warm to the side of the cooker.
  • Cook the grapefruit juice and zest in a pan over a moderate heat until reduced to 3 tablespoons. Whisk into the hollandaise.
  • Bring a pan of slightly salted water to a gentle boil, add the trimmed asparagus and cook for 2-3 minutes, depending on the thickness of the asparagus. Serve on warm plates with the hollandaise.

Bon appetite!