A fost odata in India

Am tot vorbit recent de mancarea indiana si tare mi-e pofta de o portie. Mi-aduc aminte cu placere cand am gatit pentru prima data asa ceva si eram extrem de incantata. Doar ca acum I am not in the mood for cooking. Vreau doar sa mananc mancare indiana. Sa ma duc undeva, la un restaurant si sa imi serveasca ospatarul o farfurie aburinda si parfumata, acompaniata de orez basmati si paine indiana. Vreau asta ffff tare. Sa fie neaparat hot. Cat mai hot, sa imi ia gura foc si sa simt pana in stomac toata fierbinteala. De placere. Sa ma umple si sa imi ia gandurile de la orice altceva. Sa imi curete stomacul apoi. Ador mancarea asta foarte condimentata si parfumata. Si da, as imparti-o cu cineva care stiu ca ar manca, de dragul meu, fara ca neaparat sa ii placa asa ceva. Macar ar gusta si probabil ca ar prefera painea si orezul mai mult decat mancarea propriu-zisa. Dar s-ar putea sa ii si placa. Cu ocazia asta incearca ceva nou si poate descopera ca e chiar buna reteta aceasta. Never say never. :* Mai ales ca  mancare indiana se mananca cu mana si dintr-o singura farfurie. Acum chiar ai imparti cu mine si daca nu se manca asa. Faceam sa se manance asa orice mancare. :* Ca sa stii, reteta am cules-o dintr-o carte minunata, “Golden India – Indian Recipes”, carte pe care mi-as dori sa o am in biblioteca personala. Iata despre ce tot scriu aici:

Champ Masala

Cotlete marinate de miel

4-6 portii

Timp preparare: 30 minute

Timp de gatit: 1 1/4 ore

Ingrediente:

• 1 kg cotlete miel
• 12 migdale
• 1 lingurita zahar brun (sau orice alta culoare, daca tot ai, de preferat totusi sa nu il mai folosesti deloc)
• 2 2/3 linguri unt sau ulei
• 1/2 lingurita seminte nucsoara (cardamom)
• 1 lingurita piper rosu (cayenne)
• 2-3 cuisoare, intregi (pentru ca nu mentioneaza garlic cloves, presupun ca e vorba de cuisoare, acum tu decizi)
• 2 lingurite coriandru proaspat, tocat
• 1 lingura seminte chimion
• 2 lingurite pasta de usturoi
• 2 lingurite ghimbir tocat marunt
• 2 ardei iuti, verzi sau rosii (tu ce culoare preferi?), curatati de samanta si feliati
• cateva fire de sofran, dizolvate intr-o lingurita de lapte (optional)
• 2 cepe medii, tocate marunt
• sare
• 2 lingurite seminte susan
• 3/4 (175 ml) cana iaurt (repet: cel mai gras, de preferat cel grecesc)

Preparare:

• Intr-un tocator de legume sau blender amesteca semintele de chimion, ghimbirul, pasta de usturoi, semintele de cardamom, cuisoarele, migdalele, semintele de susan, piperul rosu, zaharul si 2 linguri de iaurt. Daca cumva pasta e prea uscata, mai adauga iaurt. Pune apoi aceasta marinata deoparte. Avem acum pasta masala home-made.  
• Topeste untul sau incalzeste uleiul intr–un wok sau o tigaie mare. Pune ceapa si las-o la prajit pana se rumeneste usor. Adauga pasta masala si amesteca cca 5 minute. Mai pune cate o lingura de apa din timp in timp daca cumva continutul e prea uscat.
• Introdu in tigaie cotletele de miel si prajeste-le cca 10 minute la foc mediu, intorcandu-le des.
• Amesteca restul de iaurt cu sofranul, varsa-l peste miel si amesteca bine. Lasa sa dea in clocot apoi redu focul  la minim pentru 30 minute.
• Incalzeste cuptorul la 150°C, 300°F.
• Pune tot continutul tigaii intr-o tava si lasa la cuptor pentru cel putin 25 de minute.
• Scoate din cuptor, orneaza cu coriandru tocat. Serveste imediat cu paine indiana (naan sau Rotis) si orez basmati (cel mai bun orez dupa parerea mea este cel comercializat de firma Tilda).

Pofta buna!

Going Indian III

When is hot outside, try this. If you are not living in a hot climate as Indians are, try this in cold weather and it will make you hot. And my guess is you will ask for more. It is a delicious recipe. So delicious that I tried it just once. Hahaha. I should try it several times as I like lamb and this is indeed something special. I have a déjà vu writing this. I also like the way it is constructed with all those ingredients, some of them rare and precious and full of flavour. What an exquisite aroma it spreads ! It whispers: come and taste me! And of course you come… Sit down at the table and enjoy it with naan bread (I miss naan bread sooo much) or basmati rice (Tilda brand – the best). I must cook this again. So, let’s see what I need, apart from Love and Understanding and Tenderness. And a beautiful and large kitchen where I will be the queen 😉 . I need … to add that the recipe is taken from a wonderful book, “Golden India – Indian Recipes” and the recipes is

Champ Masala

Lamb Chops in Spicy Marinade

Serves 4-6

Preparation time: 30 minutes

Cooking time: 1 hour 15 minutes

And the ingredients are:

• 1 kg lamb chops 
• 12 almonds, blanched
• 1 tsp brown sugar
• 2 2/3 tbsp (40 ml) butter or oil
• 1/2 tsp cardamom seeds
• 1 tsp cayenne pepper
• 2-3 cloves, whole
• 2 tsp coriander leaves, chopped
• 1 tbsp cumin seeds
• 2 tsp garlic paste
• 2 tsp ginger, chopped finely
• 2 red or green chillies, deseeded and sliced
• a few strands of saffron, dissolved in 1 tsp milk (optional)
• 2 onions, medium size, chopped
• salt to taste
• 2 tsp sesame seeds (til)
• 3/4 cup yoghurt (I always go with my fav, the greek full fat one)

Method:

• Blend cumin seeds, ginger, garlic paste, cardamom seeds, cloves, almonds, sesame seeds, cayenne pepper, sugar and 2 tbsp yoghurt to a purée, adding more yoghurt if the mixture is dry. Pour mixture into a bowl and set aside. You have now a masala paste.
• Melt butter/ oil in a large kadhai (wok) or pan. Add onions and fry till golden brown. Stir in the masala paste and fry for 5 minutes stirring constantly. Add a spoonful water at a time if the mixture becomes too dry. Add the lamb chops and fry 10 minutes on medium heat, turning chops frequently.
• Beat the remaining yoghurt and saffron together, pour it into the lamb and mix well. Bring to a boil the reduce heat to very low, simmer for 1/2 hour.
• Preheat oven to 150˚C/ 300˚F.
• Transfer chops into a casserole and put into the oven to cook for at least 25 minutes. After that you have a taste of India. 🙂

Bon appetite!

 

In a Hurry?

If you are in a hurry but still want to impress someone special or your friends, here is a recipe that it is both delicious and easy to make: liver Stroganoff. The book I found the recipe in, is titled how else but “Cooking in a Hurry” by Anne Ager, published in 1980. In those times I guess it was still kind of boring to stay in the kitchen and just cook, one wanted to live her/his life too. In Romania it was a way of life cooking not for your family but organising festive meals for the entire clan. I speak for myself because I have seen my mom many times doing that during a year and my sister and I had to help too. It was fun for us but if I put myself in her shoes I guess it was not that fun. I know I wouldn’t do that but occasionally. Well, if my mom had known this recipes she would’ve got away with it easily. Joking. 🙂

Though I made this recipe just once, a few years ago, I loved it and I thought to share it with you. So here it is.

Liver Stroganoff

Preparation and cooking time : 25 min

Ingredients:

• 750 g (1 1/2 lb) calf’s or lamb’s liver, cut into strips, 5 mm (1/4 inch) thick
• seasoned flour
• 1 medium onion, peeled and finely chopped
• 50 g (2 oz) butter (80-82% fat please)
• 100 g (4 oz) button mushrooms, sliced
• 6X15 ml spoons (tbsp) dry sherry (if you don’t have sherry, don’t worry now, try to make sure you have for some time in the future, there are plenty of recipes with sherry)
• salt
• freshly ground black pepper
• 150 ml (1/4 pint) soured cream

Method:

• Dust the strips of liver in seasoned flour, then shake off any surplus flour.
• Fry the onion gently in the butter for 2 minutes in a shallow frying pan.
• Add the liver and continue frying, stirring occasionally, until the liver begins to colour.
• Add the mushrooms and fry for a further 3 minutes. Add the sherry, salt and pepper. Cover and simmer for 5 minutes. And close the kitchen window so you take pity on your neighbours.
• Stir in the soured cream and heat through carefully, without boiling.
• Serve with boiled noodles and a salad. Do not forget to toss the noodles in butter and add some pepper, if you like.

Bon appetite!

Ficati de mancat

De la Imperiul Otoman la alt imperiu azi. Imperiul Rus. Si o reteta celebra dar cu un organ de vitel sau miel, dupa preferinte: ficat. Din el mai poti face si un delicios pate de casa. Cand ai pofta. Sursa de inspiratie pentru reteta de azi a fost o poza foarte colorata si apetisanta din cartea lui Anne Ager “Cooking in a Hurry” din 1980. Veche si cartea dar ideea e haioasa. Cui nu-i place sa termine rapid de gatit ca doar nu ar vrea sa stea ore intregi in bucatarie? Mai ales cand ii este foame sau mai sunt si altii care asteapta mancare. In mod ideal ar trebui doar sa bati din palme si sa apara felul la care te-ai gandit. Day dreaming? Wake up, please. Acum se potriveste o vorba pe care o am pe un magnet de frigider: I love you, I need you, I like you, I vrea tu. Dap, ai vrea tu! :))

Du-te in bucatarie si transpira putin muncind la o reteta de-li-cioa-sa. Nu o sa iti para rau si cine va manca alaturi de tine va avea un stomac fericit. Si zambitor. Si tu la fel. Spor la treaba!

Ficat Stroganoff

Preparare si gatit: 25 minute

Ingrediente:

• 750 g ficat miel sau vitel, taiat fasii de cca 5 mm grosime
• faina
• 1 ceapa medie, taiata fin
• 50 g unt (gras, cat mai gras)
• 100 g ciuperci feliate (de preferinta ciuperci albe, mici si rotunde sau Champignon)
• 6 linguri sherry sec (nu-i bai daca nu ai, nu pui, dar pe viitor daca poti, cumpara un sherry ca sa il folosesti la gatit )
• sare
• piper negru
• 150 ml smantana (grasa, grasa – nu de alta dar am citit recent ceea ce stiam cu totii, ca grasimea naturala e grasime buna si oricum cu sport si portii mici o poti elimina)

Preparare:

• Trece fasiile de ficat prin faina asezonata cu sare si piper si scutura-le bine de orice surplus.
• Prajeste ceapa la foc mic in unt cca 2 minute, intr-o tigaie mai adanca. Adauga ficatul si lasa-l sa se rumeneasca incet, intorcandu-l pe toate partile, tot la foc mic.
• Adauga ciupercile si lasa totul cca 3 minute.
• Adauga sherry, sare si piper, acopera si lasa sa se patrunda totul cca 5 minute.
• Adauga apoi smantana si las-o sa se incalzeasca dar fara sa o fierbi. Acum e gata mancarea
• Serveste-o cu salata si taitei fierti. Dupa ce ii strecori de apa, pune-le cateva bucatele de unt, in functie de cantitatea fiarta si putina sare. Sunt deliciosi asa.

Pofta buna!

Mousaka with Gruyere Cheese

I feel so relieved! My exams are over. So is my stress. I can continue writing here, without thinking that I have an exam tomorrow or I have to learn for one. So I add today the recipe I put some weeks ago in Romanian. This is the English recipe of mousaka, the Greek type . But this one comes with a twist: it has Gruyère cheese in it. I loved it the moment I put my eyes on it, as it has cheese and aubergines, one of my favorite vegetables. Plus, it is traditional to make with aubergines, not potatoes. I have made mousaka with potatoes some years ago just to see how it tasted, but I didn’t like it. My fave is this one. If you are lucky to have this book: Josceline Dimbley “Marvellous Meals with Mince” – 1982, than you can just skip this.

What I like about this recipe is that it has exotic spices like cinnamon and nutmeg, that add a special flavour and fragrance to the dish.

Mousaka with Gruyère Cheese  

Ingredients:

• 550-675 g (1 1/4 – 1 1/2 lb) aubergines (approx. 3)
• lemon juice
• 2 onions
• 25 g (1 oz) butter (80-82 unsalted butter, if you find)
• 450 g (1 lb) lamb mince (you can add half lamb and half beef mince if you like)
• 1 tsp (5 ml spoon) ground cinnamon
• 2 tbsp tomato purée
• 6 tbsp water
• a good handful of parsley, chopped
• 200 g (8 oz) Gruyère cheese, sliced thinly (the original recipe states 100 g, but my experience has shown me that it is not enough, plus I love cheese, so there is never enough for me)
• salt and pepper

For the topping:

• 50 g (2 oz) butter
• 50 g (2 oz) plain flour
• 450 ml (3/4 pint) milk
• a little grated nutmeg
• 2 egg yolks
• 2 tbsp single cream
• salt and black pepper

Method:

• Peel the aubergines, slice into 1/4 – 1/2 inch (5 mm – 1cm) rounds and immediately smear with lemon juice to prevent discoloration. Then rub all over with salt and leave in a colander in the sink for half an hour, to drain away the bitter juices. I can tell you that there won’t be much or no bitter juices.
• Peel and chop the onions. To do this I have discovered in London the excellent Alligator Onion Cutter. I hate cutting onion so I have purchased one there. I saw it in Selfridge and other stores. It is worth it having one, believe me. Heat the butter in a large frying pan and cook the onion over a gentle heat until softened. Add the minced lamb and fry over a rather higher heat, stirring and breaking up with a wooden spoon until it is separated and sealed. Stir in the ground cinnamon and  a good seasoning of salt and pepper. Then stir in the tomato purée and water and bubble until the water is absorbed. Turn of the heat and stir in the chopped parsley.
• Bring a large pan of water to the boil and empty the aubergine slices into it. Cover the pan and boil for 2 minutes. Drain and rinse in cold water.
• In a 2 1/2 – 3 pint (1,4 – 1,7 litre) ovenproof dish (a glass one shows tha layers attractively) make layers of aubergine slices, mince mixture and Gruyère cheese, starting and ending with a layer of aubergine.
• To make the topping, melt the butter in a saucepan, remove from the heat and stir in the flour. Stir in the milk, gradually at first. Bring to the boil, stirring all the time and then bubble gently, still stirring, for about 3 minutes. Season lightly with salt and black pepper add a little grated nutmeg. What a lovely flavour!Remove from the heat.
• Whisk the egg yolks with the cream and gradually add the white sauce, stirring in thoroughly. If the sauce is al all lumpy, whisk until smooth and then pour on tp of the aubergine and meat layers.
• Heat the oven to Gas Mark 4/ 180°C, 350°F and bake in the centre of the oven for 45 minutes, until a rich golden brown on top.

Bon appetite!

Iar in bucatarie

Hi,hi,hi. Azi voi gati. In sfarsit, ca nu mai gatisem demult. Virtual, evident. In realitate, la fel de rar dar tot sofisticat. Chiar mama spune ca ma complic uneori. Alteori insa simplific cu un sandvici (conform dex). Sau oua prajite. Sau piure, etc. 😛 Whatever! Numai sa fie ceva rapid ca nu am timp sau chef sa stau in bucatarie. Dar azi, azi voi “sta”. Ceea ce “gatesc” este foarte gustos, o musaca with a twist, cum imi place sa mai zic. Pentru ca se face cu cascaval si nu orice cascaval, ci Gruyere. Si se face si cu vinete. Cat imi plac mie legumele astea, nici nu ai idee. Sunt ideale pentru musaca, sunt ingredientul principal si mai ales traditional. Imho. Am mancat si cred ca am gatit o data si cu cartofi, de curiozitate, sa vad cum iese. Nu mi-a placut. De aceea, iti zic, gateste musacaua cu vinete. Este delicioasa.

Azi deci, mergem prin Grecia, tara care a dat varianta cea mai cunoscuta si degustata de musaca.Cel putin asa zice Google. Si reteta mea, tot in stil grecesc este. Am cules-o din Josceline Dimbleby – “Marvellous Meal With Mince”, 1982, in Londra, iar. Orasul meu de suflet. Acum m-am pornit, daca am mentionat de Londra. Am invatat sa iubesc orasul asta, secunda de secunda, ora de ora, zi de zi, luna de luna si an de an. A fost iubire cu forta, dar chiar a mers de data asta, pentru ca recunosc ca al doilea an a fost de vis si asta a facut mai usoara adaptarea. A durat ceva dar a meritat. Dupa ploaie a iesit soarele, asa  a fost la mine. 🙂  Ii iubesc ceata, ploaia, cladirile superb intretinute, parcurile, oamenii, turistii, metroul, autobuzele, dar mai ales zona centrala. 😉 Doar nu credeai ca alte zone. Recunosc, sunt snoaba. Guilty. So what? I am not the only one.

Sa revin la minunatia asta de musaca, ce miroase incredibil cand se coace in cuptor. De la niste mirodenii delicioase ca scortisoara, patrunjel, nucsoara, piper. Citeste mai departe, dar sa nu te sperii. Un “mic” amanunt: iar sunt vase de spalat. De asta e buna o masina de spalat vase, pentru astfel de mancaruri. I wish! Totusi merita pentru ca rezultatul e ca te vei linge pe degete dupa ce o gusti. De fapt, ti se face foame incepand de la miros. Si merita tot efortul. Serveste mancarea asta cu legume fierte de orice fel, e foarte consistenta si o echilibrezi cu ceva usor. Sau cu ce doresti. Si acompaniaza totul cu un vin rosu.

Musaca cu cascaval Gruyere

Ingrediente:

• 550-675 g  vinete (aprox. 3 vinete medii)
• suc de lamaie (stii, stoarce lamaia)
• 2 cepe
• 25 g unt de cca 80 % grasime (nu margarina, nu e buna, stii deja)
• 450 g carne tocata de miel (daca vrei putin diferit adauga cantitati egale de miel si vita care sa faca 450 g)
• 2 lingurite scortisoara pudra (remember, for the twist)
• 2 linguri piure de rosii (sau suc de rosii mai concentrat, in cazul in care nu ai piure)
• 6 linguri apa
• o mana de patrunjel, tocat marunt
• 200 g cascaval Gruyere, feliat subtire
• sare
• piper

Pentru sos:

• 50 g unt de cca 80 % grasime
• 50 g faina
• 450 ml lapte (da, gras, vezi ca stii)
• putina nucsoara (daca o razui atunci, are un miros adorabil, nu se poate compara cu cea pudra deja din plicuri)
• 2 galbenusuri
• 2 linguri smantana (reteta zice din cea slaba, dar eu zic din cea grasa, alege, ai voie)
• sare
• piper

Preparare:

• Cojeste vinetele, taie-le felii de cca 5 mm – 1 cm diametrul si unge-le rapid cu suc de lamaie ca sa nu se innegreasca. Freaca-le apoi cu sare si pune-le intr-o strecuratoare pentru cca 30 de minute ca sa se strecoare sucul amar care ar rezulta din ele.
• Curata si marunteste ceapa. Topeste untul intr-o tigaie mare, adanca si prajeste ceapa la foc mic pana se inmoaie. Adauga carnea tocata de miel si prajeste-o la foc mediu, amestecand si maruntind ca sa se patrunda bine. Adauga apoi scortisoara, sarea si piperul. Urmeaza piureul de rosii si apa. Amesteca si lasa totul la foc mediu pana cand e toata apa absorbita. Opreste focul si amesteca la final patrunjelul tocat.
• Fierbe apa intr-o cratita mare si adauga feliile de vinete. Acopera si lasa-le cca 2 minute la foc mare. Scoate-le si clateste-le rapid cu apa rece, sa opresti fierberea.
• Intr-un vas termorezistent de cca 1.4 – 1.7  litri (gen yena, prin care se vad frumos straturile, daca doresti) aseaza un strat de felii de vinete, apoi un strat de carne si un strat de cascaval Gruyere, si tot asa pana termini cantitatile. Termina cum  ai inceput, cu un strat de vinete.
• Petru sos, topeste untul intr-o cratita, indeparteaza-o de foc si adauga faina. Adauga si laptele, gradat. Pune cratita pe foc mediu sa fiarba, amestecand continuu. Lasa la foc mic si amesteca inca 3 minute. Adauga sarea, piperul si nucsoara. Hmmm! Acum va mirosi incantator. Ia de pe foc.
• Bate galbenusurile cu smantana si adauga cate putin in sosul alb, amestecand bine. Daca sosul nu e suficient de fin, amesteca pana se face asa si toarna-l peste musacaua din vas.
• Incalzeste cuptorul la 180°C, 350°F, nr.  4 la cuptorul cu gaz. Pune vasul in mijlocul cuptorului pentru cca 45 de minute sau pana cand sosul se rumeneste deasupra.

Pofta buna!

Roast Lamb With a Redcurrant Jelly Glaze

As you have been accustomed already, the recipes I have gathered here come into 2 languages: Romanian and English.  This one is an English recipe for Easter, you already know that and in my opinion it is very tasty, especially the gravy. I simply adore gravy. I would eat anytime with almost anything. To be sure I have it in Romania I even bought a pack of gravy powder from London, though I know I can make it at home, a much healthier and better solution. But sometimes I won’t bother.

Here is this traditional but marvelous recipe to make for a traditional Easter day, taken from Tesco Magazine.

Roast Lamb With a Redcurrant Jelly Glaze

Serves: 6  Takes: 2h 15 mins

Ingredients:

For the roast

• 2 tbsp redcurrant jelly
• 2 tsp dry English mustard (if you don’t have it, you can replace it with any mustard you have )
• 1 tbsp olive oil
• 1 approximately  2,3 kg (5 lb) leg of lamb
• 2 garlic cloves, cut into thin slivers
• 2 whole rosemary sprigs, torn
• salt and freshly ground black pepper

For the gravy:

• 1 tbsp plain flour
• 1/2 tbsp dry English mustard
• 450 ml (3/4 pt) lamb or beef stock (well, boiled water will do, or the water boiled with lamb or beef in it)
• 1 tbsp redcurrant jelly

Method:

• Preheat oven to Gas 4, 180°C, 350°F. Combine jelly, mustard and olive oil, and rub all over the lamb. Make small 2,5 cm (1 in) deep incisions all over the lamb and stud with the garlic slivers and rosemary. Season well with salt and black pepper.
• Transfer the lamb to a roasting tin and cook for 40 minutes per 900 g (2 lb). If the lamb begins to brown too much before the end of cooking, cover it with foil or baking paper (aluminium foil is toxic so try replacing it) and continue cooking. Once cooked, transfer to a serving platter and cover loosely with foil (baking paper and a kitchen towel to keep it in place). Allow to rest for 15 minutes before carving.
• As the lamb rests, make the gravy. Tip excess fat out of the roasting tin, add flour and mustard to the tin, and stir over a low heat for 1 minute. Pour in stock  a little at a time, stirring as you go to remove lumps. Bring to the boil then simmer for 2 minutes. Stir in redcurrant jelly and season to taste. Serve with the lamb.

Cook’s tip: Stud the lamb with chopped, dried apricots and bacon, or sun-dried tomatoes and black olives. In case you don’t have redcurrant jelly go with any wild fruit jelly.

Bon appetite!