Archives

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!

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!

Ceva special


Azi m-am saturat de mancare fierbinte. Vreau sa scriu despre o reteta mai calduta si foarte speciala si fina. Dar pe cat de speciala este, pe atat este de delicioasa. Poate fi servita si ca side dish langa o friptura dar poate fi servita si asa, intr-o seara calda si frumoasa in care nu vrei sa mananci prea mult. E o reteta vegana deoarece contine si oua. Am cules-o dintr-o editie de duminica a ziarului The Times, cred (imi aduc aminte ca in acea perioada citeam la Londra ziarul acesta ca aveam ocazia), din 28 mai 2005, de la sectiunea ‘Good Food’, sectiune care era ingrijita atunci de Gordon Ramsay. Te rog sa te delectezi cu o reteta frantuzeasca a unui bucatar celebru, cu o leguma deosebita: sparanghel (sau asparagus cum e cunoscut din limba engleza) si un sos fin: sosul hollandaise (olandez). Ca sa ma laud nitel, de parca mi-au murit laudatorii, sosul olandez l-am facut atunci pentru prima data si mi-a iesit din prima. Am ramas si eu si cei care au mancat uimiti. As repeta oricand experienta, cu mare placere.

Asparagus verde cu sos hollandaise de grapefruit roz

4 portii

Ingrediente:

  • 6 seminte de coriandru, zdrobite
  • 3 galbenusuri
  • 125 ml ulei masline
  • sucul de la o lamaie
  • sare de mare
  • un varf de ardei iute cayenne
  • 100 ml suc proaspat de grapefruit roz
  • coaja rasa de grapefruit roz
  • 24 fire asparagus

Preparare:

  •  Pune semintele de coriandru, galbenusurile si o lingura de apa calda intr-un bol termorezistent. Pune bolul deasupra unei cratite cu apa fierbinte. Amesteca cu telul galbenusurile pana se deschid la culoare, capata o consistenta cremoasa si formeaza fundite cand se ridica telul.
  • Muta de pe foc cratita si continua sa amesteci sosul pentru inca 3 minute. Incalzeste usor uleiul de masline si adauga-l incet si cate putin, in sos, amestecand continuu, pana cand se ingroasa si luceste. E posibil sa nu ai nevoie de tot uleiul. Adauga apoi sucul de lamaie, sarea si sosul iute. Mentine bolul cald pe tot parcursul operatiei.
  • Intr-o tigaie sau craticioara, incalzeste sucul si coaja de grapefruit roz, la foc mediu, si lasa-l pana scade la 3 linguri. Toarna-l apoi in sos si amesteca-l bine cu telul.
  • Pune o cratita mai mare pe foc, cu apa sarata, la foc mediu, pana incepe sa fiarba. Pune asparagusul curatat si lasa-l sa fiarba 2-3 minute, in functie de grosimea lui.
  • Serveste-l apoi in farfurii calde cu sos hollandaise.

Pofta buna!

Have You Got 15 Minutes?


Please, please, say yes. Do you like vegetables? Please, please, say yes. Are you a vegetarian or a vegan? Please, please, say yes. Otherwise I see no sense in writing this recipe. Who would like it, make it, taste it? 😦  Me? Yeah, I forgot about myself. I like vegetables, I am sometimes a vegetarian, I like to cook, to eat and to write recipes. And I like to do that for you, who take the time to read my blog. For this I thank you from the bottom of my heart.

Today I invite you to try a French recipe, from Carolyn Humphries, ‘Simply Stylish Meals in 15 Minutes’, 1999. So, have you got 15 minutes? If so, here we go:

No-nonsense Ratatouille

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves 4

Ingredients:

  • 1 small aubergine (eggplant), sliced
  • 3 courgettes, sliced
  • 1 onion, sliced
  • 1 green (bell) peppers, sliced
  • 4 tomatoes, chopped
  • 45 ml (3 tbsp) olive oil
  • 2.5 ml (1/2 tsp) dried oregano
  • salt
  • pepper
  • 15 ml (1 tbsp) tomato purée (paste)
  • 30 ml (2 tbsp) red wine or water

Method:

  • Put the prepared vegetables in a large pan with the olive oil. Cook, stirring, for 5 minutes until they begin to soften.
  • Add the oregano, seasoning and the tomato purée blended with the wine or water. Cover and simmer for 15 minutes, stirring occasionally, until the vegetables are just tender.
  • Serve with buttered pasta and grated Parmesan cheese.

Bon appetite!

Ce faci in 15 minute


Inca o zi caniculara. Si inca o reteta vegetariana. Imi place nu numai ca e usor de facut, in timp scurt dar imi place si si titlul ei. E chiar haios. Sa vedem: no-nonsense Ratatouille poate fi tradus asa: ghiveci serios, Ratatoiulle cu sens, ghiveci fara prostii, etc. Hahaha!

Pana ajung sa scriu reteta ma mai gandesc care din titlurile astea se potriveste mai bine, conform cu starea mea de acum. Pana atunci mai bat campii cu gratie de balerina. Reteta am cules-o dintr-o carte care m-a salvat de cateva ori, pentru ca nu vroiam sa stau mult timp la cratita. Iti recomand si tie sa faci rost de Carolyn Humphries, ‘Simply Stylish Meals in 15 Minutes’, 1999, daca esti o persoana ocupata, grabita sau cateodata obosita de atata gatit, sau mai stiu eu ce dispozitie mai ai si pur si simplu vrei sa gatesti repede ca sa mananci si sa ai timp pentru altceva. Pe mine m-a atras titlul atunci cand am vrut sa gatesc ceva si mi-a placut si timpul de obtinere. Daca stau sa buchisesc, nu sunt chiar 15 minute dar hai, treaca de la mine. Tot pe acolo e, sa zic maxim 30 de minute. Si pentru ca e assa cald, o mancare doar cu legume e varianta ideala sa trec peste temperaturile acestea mari.

Ghiveci serios 😉

Preparare: 10 minute

Gatit: 20 minute

4 portii

Ingrediente:

  • 1 vanata mica, feliata
  • 3 zucchini, feliati
  • 1 ceapa, feliata
  • 1 ardei gras, feliat
  • 4 rosii, taiate cubulete
  • 45 ml (3 linguri) ulei masline
  • 2,5 ml ((1/2 lingurita) oregano uscat
  • sare
  • piper
  • 15 ml (1 lingura) pasta rosii
  • 30 ml (2 linguri) vin rosu sau apa

Preparare:

  • Pune ulei intr-o tigaie mare si adauga legumele. Lasa la foc mediu cca 5 minute sau pana incep sa se inmoaie, amestecand continuu.
  • Adauga oregano, sarea si piperul, pasta de rosii amestecata cu vinul sau apa. Puneti capacul peste tigaie si lasati la foc mic cca 15 minute, amestecand din cand in cand, pana se inmoaie legumele, dar nu foarte tare.
  • Serviti cu paste in unt si parmezan ras deasupra. O delicatesa, ce mai!

Pofta buna!

Quiche Lorraine


Quiche Lorraine

Quiche Lorraine

Quiche Lorraine

Yummy

Do you know that when I say Quiche Lorraine, I always think of how similar it is to pizza? Well, it has eggs, bacon, cheese so don’t you feel the same? Ok, ok, I know that a quiche is a quiche but I can’t stop thinking. Beware of my thinking.

I love quiche and I have made it many times. What I like about it is that one can make it with a lot of different ingredients and it remains delicious. I put more ingredients so you can choose and make it according to your own taste. My recipe is taken from a book I keep mention here: “Good Housekeeping Cookery Book” 1985, a book I think I would love to have in my kitchen. I dream of having a corner with my favorite cookbooks and recipes, but until then I keep them in my room.

Let’s go to France again, eat something quite traditional with a dry white wine, I think, and enjoy ourselves. In the kitchen first and then with dear ones around.

Quiché Lorraine

Serves 4

Ingredients:

  • 175 g (6 oz) Shortcrust Pastry
  • 75-100 g (3-4 oz) lean bacon, rinded and chopped
  • 75-100 g (3-4 oz) Gruyère cheese, thinly sliced (from my experience, cheese is never enough so I put more like 150 g of cheese; if you don’t have Gruyère, try cheddar or any other cheese )
  • 2 eggs, beaten
  • 150 ml (5 fl oz) single cream or milk
  • salt
  • pepper
  • coriander, dill, parsley, basil and other, as you like it (optional)
  • pepperoni (optional)
  • tomatoes, sliced (optional)
  • broccoli, mushrooms (optional)
  • sweet pepper, thinly sliced (optional)

Method:

  • For the pastry, please check out the recipe in Pastries section. Roll out the pastry on a lightly floured surface and use to line a 20.5 cm (8 inch) plain flan ring placed on a baking sheet. Bake blind in the oven at 200°C, 400°F, mark 6 for 10-15 minutes, until set.
  • Scatter the bacon over the pastry base and top with the cheese.
  • Beat together the eggs, cream and seasoning and pour into the pastry case.
  • Bake in the oven at 200°C, 400°F, mark 6 for about 30 minutes, until well risen and golden. Serve hot or cold.

Bon appetite!