Rumanian Baked Fish

I found this recipe years ago, in a book from a London library. It was called, the book I mean, “Encyclopedia of European Cooking” and it was from 1962. It is interesting how words, not more than 70 years ago, changed so much. I am not a linguist but here it is a nice to read and to follow “rumanian” recipe. 🙂

Rumanian Baked Fish

Serves 4

Ingredients:

• 4 cutlets any firm, white fish
• 4 oz French beans
• 4 oz carrots
• 2 tbsp cooked peas
• 1 onion
• 1 tbsp sultanas
• 2-3 tomatoes
• 2-3 cloves garlic
• few springs parsley
• 1 gill sherry
• 1 tsp cummin seeds
• salt and pepper
• frying oil
• 1 gill water

Method

• Place the fish into a deep oven dish, greased with oil. Chop the onion and fry for a few minutes in hot oil, then add sliced French beans and diced carrots. Fry for 5 minutes then mix with the tomatoes, cut in quarters, the peas, aultanas, chopped garlic, cummin seeds, salt and pepper. Add the sherry and water, stir well then pour over the fish. Cover with lid and cook in a moderate oven for 30 minutes. Then take off the lid and cook for another 5-10 minutes.

Enjoy your meal!

Glossary

gill – or teacup is a unit of measurement for volume equal to a quarter of a pint.

Elena G

Before Meat There Were Vegetables

With summer here, why not take advantage of the plentitude of vegetables in season and eat something light and healthy. One of my favourite recipes is a mixture of vegetable called like that: mixed vegetable casserole. It is a Bulgarian recipe from ‘The Practical Encyclopedia of East European Cooking’, 1999. It is very tasty and quite easy to make plus it won’t keep you in the kitchen for long, mostly for preparing. After that you just ‘forget’ it for about an hour and everything is done. Read hear how it’s made and enjoy.

Mixed Vegetable Casserole

Serves 5

Ingredients:

• 1 aubergine
• 115 g (4 oz, 1/2 cup) okra, halved lengthways
• 225 g (8 oz, 2 cups) frozen or fresh peas
• 225 g (8 oz, 1 1/2 cups) green beans, cut into 2,5 cm (1 in) pieces
• 4 courgettes, cut into 1 cm (1/2 in) pieces
• 2 onions, finely chopped
• 450 g (1 lb) old potatoes, diced into 2,5 cm (1 in) pieces
• 1 red pepper, seeded and sliced
• 397 g (14 oz) can chopped tomatoes
• 150 ml (1/4 pint, 2/3 cup) vegetable stock
• 60 ml (4 tbsp) olive oil
• 75 ml (5 tbsp) chopped fresh parsley
• 5 ml (1 tsp) paprika
• salt
• 3 tomatoes and 1 courgette for topping

Method:

• Preheat the oven to 190°C/ 375°F/ Gas 5. Dice th aubergine into 2,5 cm (1 in) pieces. Add the vegetables to a large ovenproof casserole.
• Stir in the canned tomatoes, stock, olive oil, parsley, paprika and salt to taste. Stir well.
• Level de surface of the vegetables and arrange alternate slices of tomatoes and courgette attractively on top.
• Put the lid on or cover the casserole dish tightly. Cook for 60-70 minutes. Serve either hot or cold with wedges of crusty bread.

Bon appetite!

Vegetalele la mare pret

Datorita caldurii foarte mari, care este o tema constanta nu numai in realitate dar si  in retetele mele recente, ma gandesc ce mananc. Rar, carne, dar zilnic vegetale. Profit ca sunt in sezon, se gatesc usor, te saturi fara sa simti ca te-a umplut de numai poti respira si te umplu de energie. O alta reteta pe care am incercat-o si care mi-a placut foarte mult este caserola de legume, sau legume la cuptor, o reteta culeasa si ea din aceeasi carte pe care o tot mentionez aici de ceva vreme, ‘The Practical Encyclopedia of East European Cooking’, 1999.

O vreme vei citi aici multe retete vegetariene sau vegane pentru ca pe o asa vreme de vara, nu ma vad mancand si scriind prea mult despre carne. Nu ma atrage. Urmeaza acum o bunatate de mancare, cu multe legume, foarte diferite si colorate, sa le mananci cu ochii, nu alta, din bucataria bulgareasca. Sper din tot sufletul sa iti placa ceea ce urmeaza si sa te indemne sa petreci putin timp in bucatarie si langa aragaz, doar de dragul unei retete sanatoase si gustoase.

Legume la cuptor

4 portii

Ingrediente:

• 1 vanata
• 115 g (1/2 cana) okra (bama), taiata pe jumatate, in lungime
• 225 g (2 cani) mazare proaspata sau inghetata
• 225 g (1 1/2 cana) fasole verde taiata bucati (cca 2,5 cm)
• 4 zucchini, taiati felii de cca 1 cm grosime
• 2 cepe taiate marunt
• 450 g cartofi taiati cubulete
• 1 ardei rosu, feliat
• 397 g conserva rosii taiate
• 150 ml (2/3) cana bulion vegetal sau apa
• 60 ml (4 tbsp) ulei masline
• 75 ml (5 tbsp) patrunjel proaspat, tocat
• 5 ml (1 lingurita) paprika
• sare
• 3 rosii feliate si 1 zucchini pentru decor

Preparare:

• Incalzeste cuptorul la 190°C, gaz 5. Taie vanata in bucati de cca 2,5 cm. Pune toate legumele intr-o tava mare de cuptor sau caserola cu capac.
• Toarna peste ele rosiile din conserva, bulionul vegetal, uleiul de masline, patrunjelul, paprika si sarea si amesteca bine.
• Niveleaza legumele si orneaza alternativ cu felii de zucchini si rosii.
• Pune capacul caserola sau acopera bine tava cu hartie de copt. Lasa la cuptor pentru cca 60-70 minute. Serveste fie fierbinte, fie rece cu paine.

Pofta buna!

Here I Come!

I will definitely eat this, at its own home. Soon. Even if it’s going to be in my kitchen. I did this years ago, and I was a bit disappointed. The form collapsed but the taste was good, so it was ok in the end. I used the recipe from ‘The Practical Encyclopedia of East European Cooking’, 1999. Location: London.

What memories I’ve got from London! I can talk for days and not get tired. One of this memories is this cool dessert just perfect for these hot days. This dessert is very romantic for me, so I see it eaten with someone I love, or you love and love and love…

Bavarian Cream

Serves 6

Ingredients:

• 1 vanilla pod
• 300 ml (1/2 pint, 1 1/4) cups single cream
• 15 ml ( 1 tbsp) powdered gelatine
• 45 ml (3 tbsp) milk
• 5 egg yolks
• 50 g (2 oz, 1/4) cup caster sugar
• 300 ml (1/2 pint, 1 1/4) cups double cream
• chocolate leaves and a sprinkling of cocoa powder, to decorate

Method:

• Put the vanilla pod and single cream into a small pan. Slowly bring to the boil, then turn off the heat, cover and infuse for 30 minutes. Remove the pod – rinsed well and dried, it can be stored and used again.
• Sprinkle the gelatine over the milk and leave to soften.
• Lightly whisk the egg yolks and caster sugar together in a heatproof bowl.  Bring the single cream almost to the boil again, then whisk into the egg mixture.
• Set the bowl over a pan of barely simmering water and cook the custard, stirring, until it thickens enough to coat the back of a wooden spoon. Remove from the heat, add the soaked gelatine and stir until dissolved.
• Strain the custard into a clean bowl. Cover with a piece of wet greaseproof paper, to prevent a skin forming and leave to cool.
• Whip the double cream in a bowl until it just holds soft peaks, then fold it into the cooled custard.
• Rinse individual moulds or a 1.2 litre (2 pint, 5) cup ring or fancy mould with water. Pour in the cream mixture and chill for at least 4 hours, or until set.
• To unmould the Bavarian cream, dip the mould right up to the rim in very hot water for about 5 seconds. Place a serving plate on top, then quickly invert the mould and remove. Decorate with chocolate leaves and a sprinkling of cocoa powder.

Bon appetite!

An Ode To Peaches

I was thinking  of this title and it came to me to search on the internet. And I found a poem name like this that I think it describes perfectly the feeling one goes through, while eating a peach. Click An Ode To Peaches and see what I am talking about.

And coming back to the recipe, here are a few words about it. It is a Bulgarian recipe from “The Practical Encyclopedia of Easteuropean Cooking” 1999 and it is delicious and fun to make. The contrast between the hot peach and cold whipped cream awakens your senses. This reminds me of Poires Belle Helene, where you also have a similar texture, with cold cream and ice-cream and warm peaches. If you like cold peaches than it is a healthier alternative of an ice-cream on a hot summer day.

Baked Peaches

Serves 6

Ingredients:

• 40 g (1 1/2 oz, 3 tbsp) unsalted butter
• 6 firm ripe peaches, washed
• 12 whole cloves
• 90 g (3 1/2 oz, 1/2 cup) vanilla sugar
• 45 ml (3 tbsp) brandy or dry white wine (optional)
• pistachios, mint leaves and a little sifted icing sugar, to decorate
• whipped cream, to serve

Method:

• Preheat the oven to 180°C, 350°F, Gas Mark 4. Spread half the butter around an ovenproof dish, making sure both side and base are well coated.
• Halve the peaches and remove the stones. Place the peaches skin side down in the dish. Push a whole clove into the center of each peach half.
• Sprinkle with the sugar and dot the remaining butter into each peach half. Drizzle over the brandy or wine, if using. Bake for 30 minutes, or until the peaches are tender.
• Serve the peaches, hot or cold, with freshly whipped cream, pistachio nuts and sprigs of mint and sprinkle with a little icing sugar.

Bon appetite!

I Love Peaches

A venit vara. Ajung in deplinatatea gustului o multime de fructe acum. Imi plac toate, asa frumoase, colorate, asezate imbietor pe tarabe la piata si mai ales parfumate. Cand trec pe acolo, ma imbat cu mirosul lor. Daca vrei o terapie cu arome, treci prin piata, pe la fructe. Merita. Dupa mine, cele mai parfumate fructe sunt piersicile si apoi caisele. Dar piersicile sunt ceva deosebit, chiar asa, cu coaja lor usor pufoasa. Ador sa le mananc si ma desfat in gustul lor minunat. Am gasit intr-o carte luata de la biblioteca o reteta de piersici foarte delicioasa. Din pacate, este prima reteta pe care o adaug aici, pe care nu am incercat-o inca, deoarece cred ca e mai bine sa profit de fructe in starea lor proaspata si naturala decat sa le consum gatite. Dar reteta aceasta ma indeamna sa o realizez odata asa ca am adaugat-o la colectia mea. Cartea din care este luata se numeste “The Practical Encyclopedia of Easteuropean Cooking” 1999.

Pentru ca e vara si au aparut piersicile, merita sa incerci sa le gatesti, asa, ca variatie. Bulgarii, caci a lor este reteta asta, au o idee parfumata despre cum sa realizezi un desert racoritor si imbietor dar si rafinat, datorita brandy-ului sau vinului alb sec. Ca sa vezi ca nu numai francezii folosesc alcool in mancaruri. Poti consuma piersicile calde si cu frisca rece si iti oferi un contrast senzational, sau pentru o zi fierbinte, consuma-le reci cu frisca, o alternativa excelenta si sanatoasa la o inghetata.

Piersici la cuptor

6 portii

Ingrediente:

• 40 g (3 linguri) unt
• 6 piersici tari
• 12 cuisoare
• 90 g (1/2 cana) zahar vanilat
• 45 ml (3 linguri) brandy sau vin alb sec (optional)
• fistic, frunze de menta si putin zahar pudra pentru decor
• frisca proaspata

Preparare:

• Incalzeste cuptorul la 180°C, 350°F, nr.  4 la cuptorul cu gaz. Unge o tava cu jumatate din cantitatea de unt.
• Taie piersicile in jumatate si indeparteaza samburii. Pune jumatatile de piersica in tava, cu partea scobita in sus. Pune in fiecare scobitura cate un cuisor (conform dex, asta ar fi singularul, cu toate ca pana acum nu l-am folosit niciodata).
• Imprastie zaharul peste ele, apoi adauga cate o bucatica de unt in fiecare piersica. Imprastie si brandy sau vinul, daca folosesti. Coace-le la cuptor 30 de minute sau pana cand vezi ca s-au inmuiat.
• Fa frisca din smantana grasa batuta bine cu zahar si cu putina zeama de la o lamaie, ca sa se intareasca mai repede. Pentru o textura mai usoara, adauga si cateva linguri de iaurt. Este o varianta sanatoasa si usoara de realizat.
• Serveste piersicile fierbinti sau reci, cu frisca proaspata, fistic si frunze de menta, si cu putin zahar pudra deasupra.

Pofta buna!

Stii ca nu e frumos sa mananci singur/singura. Desfata-te cu cineva drag alaturi. 🙂