tag:blogger.com,1999:blog-10854835572351174932024-03-13T17:52:39.262+01:00Exploring Foodsharing my cooking experiments with the world, and with myself - for future reference!Florinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-1085483557235117493.post-59314334475991606972023-06-18T19:47:00.001+02:002023-06-18T19:47:03.471+02:00Perfect fluffy waffles<p>MMMM waaafffle doggy... such a good dog :) </p><ul class="recipe-ingredients__list" style="background-color: white; box-sizing: inherit; color: #3a3a3a; font-family: Helvetica, Arial, freesans, sans-serif; font-size: 16px; list-style: none; margin: 0px; padding: 0px 0px 16px;"><li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;"><br /></li><li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;"><br /></li><li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;">125g <a class="recipe-ingredients__link" href="https://www.bbc.co.uk/food/plain_flour" style="background-color: transparent; box-sizing: inherit; color: #017d18; text-decoration-line: none;" target="_top">plain flour</a></li><li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;">1 tsp <a class="recipe-ingredients__link" href="https://www.bbc.co.uk/food/baking_powder" style="background-color: transparent; box-sizing: inherit; color: #017d18; text-decoration-line: none;" target="_top">baking powder</a></li><li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;">1 tbsp <a class="recipe-ingredients__link" href="https://www.bbc.co.uk/food/caster_sugar" style="background-color: transparent; box-sizing: inherit; color: #017d18; text-decoration-line: none;" target="_top">caster sugar</a></li><li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;">150ml whole <a class="recipe-ingredients__link" href="https://www.bbc.co.uk/food/milk" style="background-color: transparent; box-sizing: inherit; color: #017d18; text-decoration-line: none;" target="_top">milk</a></li><li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;">2 free-range <a class="recipe-ingredients__link" href="https://www.bbc.co.uk/food/egg" style="background-color: transparent; box-sizing: inherit; color: #017d18; text-decoration-line: none;" target="_top">eggs</a>, separated</li><li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;">40g/1½oz unsalted <a class="recipe-ingredients__link" href="https://www.bbc.co.uk/food/butter" style="background-color: transparent; box-sizing: inherit; color: #017d18; text-decoration-line: none;" target="_top">butter</a>, melted</li><li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;">1 tsp vanilla extract or <a class="recipe-ingredients__link" href="https://www.bbc.co.uk/food/vanilla_bean_paste" style="background-color: transparent; box-sizing: inherit; color: #017d18; text-decoration-line: none;" target="_top">vanilla bean paste</a></li><li class="recipe-ingredients__list-item" style="box-sizing: inherit; padding-bottom: 8px;"><a class="recipe-ingredients__link" href="https://www.bbc.co.uk/food/salt" style="background-color: transparent; box-sizing: inherit; color: #017d18; text-decoration-line: none;" target="_top">salt</a></li></ul><div><span style="color: #3a3a3a; font-family: Helvetica, Arial, freesans, sans-serif;">se bate albusul separat si se incorporeaza in celelalte ingrediente la final.</span></div><div><span style="color: #3a3a3a; font-family: Helvetica, Arial, freesans, sans-serif;">se poate pune si niste branza de vaca, cottage cheese, tvaroh, etc. cam 300g</span></div><div><span style="color: #3a3a3a; font-family: Helvetica, Arial, freesans, sans-serif;"><br /></span></div><div><span style="color: #3a3a3a; font-family: Helvetica, Arial, freesans, sans-serif;">apropos, la amestecul de baza (ca de clatite), intai se amesteca lichidele, apoi se cerne faina sa nu faca cocoloase</span></div><div><span style="color: #3a3a3a; font-family: Helvetica, Arial, freesans, sans-serif;"><br /></span></div><div><span style="color: #3a3a3a; font-family: Helvetica, Arial, freesans, sans-serif;">yammmy!</span></div>Florinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comtag:blogger.com,1999:blog-1085483557235117493.post-19330122068516405232023-05-09T22:12:00.003+02:002023-05-09T22:12:30.900+02:00Vinete Gojujang<p> Reteta simplificata de inspiratie online:</p><p><br /></p><p>4 vinete, sau 2 si o conopida</p><p>Pentru sos </p><p>https://www.lazycatkitchen.com/gochujang-eggplant/</p><p>Pentru metoda:</p><p>https://thedevilwearssalad.com/asian-eggplant-gochujang-glaze/</p><p>nota mea: mai mult gojujang ca nu se simte :) si la fiecare 10 minute, un basting de sos peste vinete...</p><p><br /></p><p>yammm!</p>Florinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comtag:blogger.com,1999:blog-1085483557235117493.post-65518446464292281132023-05-09T22:05:00.001+02:002023-05-09T22:05:10.179+02:00Hummus cremos de casa<p> Secretele sunt urmatoarele:</p><p>Se fierbe nautul de la conserva inca 20min cu jumate de lingurita bicarbonat ca sa se flescaie bine (sau proaspat la kukta)</p><p>Se pune usturoiul tocat in zeama de lamaie sa devina mai mellow</p><p>Se pune niste ground cumin, nu mult</p><p>Se foloseste apa cu gheata (nu sunt sigur daca conteaza asa mult)</p><p>Si un tahini de calitate, cam 20% fata de naut, prea mult amaraste treaba.</p><p>https://cookieandkate.com/best-hummus-recipe/</p><p><br /></p>Florinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comtag:blogger.com,1999:blog-1085483557235117493.post-91112648019885392192023-01-13T18:51:00.000+01:002023-01-13T18:51:01.313+01:00Chermoula aubergine - yammm!<p> https://www.theguardian.com/lifeandstyle/2010/jun/12/chermoula-aubergine-bulgar-recipe-ottolenghi</p>Florinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comtag:blogger.com,1999:blog-1085483557235117493.post-58818128149159377212022-05-29T21:09:00.003+02:002022-05-29T21:09:22.307+02:00Portobello steak panino<p>4 portobello mushrooms</p><p>provolone</p><p>cheddar</p><p>parsley and thyme, finely chopped</p><p>1 clove garlic</p><p>4 panini</p><p>lea & perrins sauce</p><p>olive oil </p><p>(one double sided grill)</p><p>Grill the mushrooms with provolone cheese covering the insides and be careful so they're still juicy and not overly dried.</p><p>Half the paninis and toast them very lightly so you can rub them with the garlic clove on the insides</p><p>Mix the herbs with the olive oil in a bowl to make a pesto sort of thing</p><p>When the mushrooms have cooled a bit, slice them beef flank style, cover them with the pesto, spash some lea&perrins sauce and add the cheddar cheese liberally.</p><p>Grill the panini and enjoy with a simple salad (balsamic works well).</p><p>You can forget you're not eating meat! Pure yummyness!</p><p><br /></p>Florinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comtag:blogger.com,1999:blog-1085483557235117493.post-68365165467168958452022-05-22T16:51:00.005+02:002022-05-22T16:51:38.029+02:00Low carb Ottolenghist lunch<p>Ingredients:</p><p></p><ul style="text-align: left;"><li>raw shell-on (head as a bonus) shrimps</li><li>long stem broccoli</li><li>broccoli</li><li>asparagus</li><li>cumin</li><li><b><i>for the dressing</i></b></li><li>6 garlic cloves</li><li>2 limes</li><li>parsley and mint</li><li>olive oil</li><li>sumac</li><li>pomegranate</li><li>yohurt</li></ul><div>For the ultimate life extending, finger licking summer Sunday lunch do this:</div><div><br /></div><div>Make a marinade: bash the garlic and mix with generous amounts of olive oil, save some garlicky oil for the dressing in a separate bowl. Add 2 squeezed limes/lemons and generous amounts of salt/pepper to the marinade. Cover shrimps well in the marinade, giving them a stir.</div><div><br /></div><div>Heat the grill (or grill pan). </div><div>Bring water to boil and blanch the brocooli stems for 3 mins, repeating the same for the asparagus.</div><div>Drain and toss in some olive oil before putting on the grill.</div><div><br /></div><div>Optionally, heat some cumin seeds in a pan, then crush a bit and mix with the broccoli</div><div><br /></div><div>In the same water, add the broccoli florets and cook for 3 min or so.</div><div>Once veggies are done, set aside and grill the shrimps.</div><div><br /></div><div>Make the dressing;</div><div><br /></div><div>Mix the yogurt with the garlicky oil and add sumac, mint, pomegranate seeds.</div><p></p><p>Nom nom....</p>Florinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comtag:blogger.com,1999:blog-1085483557235117493.post-38440675722033322742022-05-07T23:36:00.002+02:002022-05-07T23:36:55.713+02:00Crepes Suzette<p>Clatite Gordon Ramsay (ies cam 6 clatite):</p><p>300ml lapte</p><p>100g faina</p><p>2 oua</p><p>sare</p><p>- compozitia se lasa 15 minute inainte de folosire</p><p>Clatitele ies super fragede si moi</p><p>Pentru sosul de portocale:</p><p>3 linguri de zahar</p><p>4 portocale, 3 stoarse si una felii</p><p>50g unt</p><p>1 lingura cointreau sau grand marnier</p><p>Se caramelizeaza untul intr-o cratita de inox. Cand devine brun, se ia de pe foc si se adauga incet untul si apoi sucul de portocale.</p><p>Se reduce compozitia la foc mic cam 10 minute dupa care se adauga portocalele intregi si se mai reduce inca vreo 5 minute.</p><p>Clatitele se impaturesc in 4 si se pun intr-un vas Jena, peste care se toarna sosul si portocalele si se dau la grill 10min max la 200C</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ5WMfu2qhDlDmslTsf8aGlNlMhP7bw-JeJKiktEGQZOwKfHkUuVK_zaFxaxozAkYxJRJOyrMIVGmNC4Ex1rlXoM3SolBbvaVJTrw5q4qivGDuPKBisPtpvQn1YCvD1mKHwPOsExP8bYI2KEOJLsfQK-E4iKA4-QQgeXZwgvOf9v77TQf-RZdvIYZe/s4032/20220507_190116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ5WMfu2qhDlDmslTsf8aGlNlMhP7bw-JeJKiktEGQZOwKfHkUuVK_zaFxaxozAkYxJRJOyrMIVGmNC4Ex1rlXoM3SolBbvaVJTrw5q4qivGDuPKBisPtpvQn1YCvD1mKHwPOsExP8bYI2KEOJLsfQK-E4iKA4-QQgeXZwgvOf9v77TQf-RZdvIYZe/s320/20220507_190116.jpg" width="180" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p>Florinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comtag:blogger.com,1999:blog-1085483557235117493.post-22114789933359284972022-04-18T19:38:00.003+02:002022-04-18T19:38:12.253+02:00Cotlet de miel primavaratec<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-IylTLuqvNAXARsmtv-dfG7y4Ib9UfdHW2Xt7NGkCDSF1irLF2YdwMOLUU0zaOWdJs_P-49LWn-T8FKNbLWHxcf2byJV7-8lnGJwwKlxw-c182Pqp_Fvgooy0Ljip9BeUY4Km0_UwzX_ZV_LsCspN_QtegquCBmKpcNsJ2oas20c7zyCX3lPAaVo/s4032/20220417_155325.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="2268" height="569" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-IylTLuqvNAXARsmtv-dfG7y4Ib9UfdHW2Xt7NGkCDSF1irLF2YdwMOLUU0zaOWdJs_P-49LWn-T8FKNbLWHxcf2byJV7-8lnGJwwKlxw-c182Pqp_Fvgooy0Ljip9BeUY4Km0_UwzX_ZV_LsCspN_QtegquCBmKpcNsJ2oas20c7zyCX3lPAaVo/w320-h569/20220417_155325.jpg" width="320" /></a></div><br /><p><br /></p><p>Pentru 2-3 persoane:</p><p>400g cotlet de miel </p><p><b>Pentru invelis de ierburi:</b></p><p>1 legatura rozmarin, </p><p>1 legatura patrunjel, </p><p>1/2 sau mai putin de cimbru, </p><p>1 catel usturoi</p><p>50g parmezan ras</p><p>pesmet - 2-3 linguri</p><p><b>Pentru garnitura:</b></p><p>cartofi fierti</p><p>mazare congelata</p><p>menta - cateva fire</p><p>smantana pentru gatit: 100ml</p><p>Mielul se sareaza/pipereaza generos cu 30 min inainte de gatire.</p><p>Ingredientele pentru invelis se baga la mixer sau se toaca fin.</p><p>Cartofii se fierb ca pentru piure si in ultimile 3-4 minute se adauga mazarea: cam 1/3 mazare la 2/3 cartofi</p><p>Mielul se rumeneste intr-o tigaie bine incinsa (fara teflon de preferat) in putin unt, pe toate partile. Cuptorul se incinge la 190 C.</p><p>Se baga mielul la cuptor pentru 10min dupa care se scoate si se tavaleste prin invelisul de ierburi si se baga la loc inca 4 minute.</p><p>Piureul si mazarea se mixeaza cu mixerul de mana impreuna cu menta, sare si smantana. Se obtine un efect fain de boabe care raman intregi prin restul de piure verde-primavaratec. </p><p>Pofta buna!</p>Florinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comtag:blogger.com,1999:blog-1085483557235117493.post-86142688118957854082022-03-06T12:17:00.008+01:002022-04-18T19:41:03.123+02:00Sourdough bread recipe<p>Lazyman's sourdough (makes 800g of dough for 2 breads) - minimal mess, no flouring of surfaces.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPb94mMNjeUxo0UFiFEBhG881v1pdk6q99-tqP11G8re1UTF9YwWdLHoSGFxVdg23FQt5svW1hmx7PhUd_oGaOz_M6HOVNHEnNvD-l34Os3Ap-iqz7mwHoDFWWg7DowWZH5NyBYmmt4MxNE3_Okx640UXeHuMpxKKVjaZV8xPF1nex0x-HfjORLTDD/s4032/IMG_8897.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPb94mMNjeUxo0UFiFEBhG881v1pdk6q99-tqP11G8re1UTF9YwWdLHoSGFxVdg23FQt5svW1hmx7PhUd_oGaOz_M6HOVNHEnNvD-l34Os3Ap-iqz7mwHoDFWWg7DowWZH5NyBYmmt4MxNE3_Okx640UXeHuMpxKKVjaZV8xPF1nex0x-HfjORLTDD/w300-h400/IMG_8897.HEIC" width="300" /></a></div><br /><p></p><p>Day -2: 9pm feed the starter and respect the equal parts ration: original starter/flour/water</p><p>Day -1: 9am feed the starter and respect the equal parts ration: original starter/flour/water (now should be double those of Day -2)</p><p>Day -1 9pm feed the starter and respect the equal parts ration: original starter/flour/water (now should be double those of morning, if it's too much discard some)</p><p>Day 0 - making the dough</p><p><span> </span><span> 9 am feed the starter again (now is a good time to save some for next batch you should have some 100-150g of the stuff for baking). When saving for next batch, add some extra flour so it doesn't starve in the fridge, it keeps for longer if on the dry, plasticine consistency side. </span><br /></p><p><span><span> 13h - mix 700g flour (can combine 100 rye, 200 wholemeal and 400 strong white) with 10g salt and 500g water (room temperature ideally) in a large plastic bowl. can use a wooden spoon not to get hands dirty.</span><br /></span></p><p><span><span><span> 14h - add in the sourdough which should be bubbly and double in size by now - can still use the wooden spoon to mix</span></span></span></p><p><span><span><span><span> 14h30 - first stretching: wet hands well and stretch the dough to strengthen it</span><br /></span></span></span></p><p><span><span><span><span><span> 15h - second stretching</span><br /></span></span></span></span></p><p><span><span><span><span><span><span> 15h30 - third and final stretching</span><br /></span></span></span></span></span></p><p><span><span><span><span><span><span><span> 19h - divide in 2 and form boules by hand to be placed in bannetons overnight (fridge or outside if cold)</span><br /></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span>if you don't have room in a cool place, further proof for 2-3h in the banneton and bake right away</span></span></span></span></span></span></span></p><p>BAKING DAY: take out from cool place and start the oven at 190C with a tray inside</p><p>When fully heated, put both breads on the hot tray and score.</p><p>Set timer to 50-60min</p><p><br />ENJOY</p>Florinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comtag:blogger.com,1999:blog-1085483557235117493.post-90947539379435399152022-01-21T14:38:00.001+01:002023-05-09T22:02:09.206+02:00Shakshuka a la Florin<p>Ceapa rosie julienne</p><p>Ardei rosu si el julienne da mai gros</p><p>Pasta de harissa</p><p>Tomate in conserva (1 conserva)</p><p>Halloumi / feta</p><p>Pimenton </p><p>Paprika dulce</p><p>Chimion pisat (pt curry)<br /></p><p>Se caleste ceapa cu ardeiul fajita style in ulei incins bine cu harissa pana se rumeneste binisor.</p><p>Se pune si pimenton /paprika si chimion </p><p>Se stinge cu rosiile la conserva si se gateste la foc mai mic inca vreo 10 minute.</p><p>Separat, se grilluie halloumi iar o parte din el se amesteca in sos (se va descompune aromatizand sosul). Cealalta parte de halloumi se pune cu oul ochi pe farfurie :)</p><p><br /></p><p>yam yam yam</p>Florinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comtag:blogger.com,1999:blog-1085483557235117493.post-75606944506300612452022-01-15T18:47:00.001+01:002022-01-15T18:47:15.766+01:00Compot genial de gutui<p>* 1 portocala si 1 lamaie taiate cubulete</p><p>* 10-15 boabe de cardamom</p><p>La 2 gutui merge cam 1l de apa</p><p>La 1 l de apa se pun cam 350g zahar si se face un sirop in care se pun gutuile taiate cubulete si ce am enumerat mai sus.</p><p>Se fierbe la foc mic cam 1h.</p><p>Iese ceva incredibil!</p>Florinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comtag:blogger.com,1999:blog-1085483557235117493.post-20516586413874267392022-01-15T18:44:00.000+01:002022-01-15T18:44:01.235+01:00Macrou cu salata de napi<p> Pentru dressing:</p><p>* 1-2 lingurite mustar boabe</p><p>* 1 lingurita mustar strong</p><p>* ulei de masline</p><p>* otet mai dulce (din mere)</p><p>- se amesteca pana se emulsioneaza</p><p>1 nap ras pe razatoare sau taiat fin cumva</p><p>2-3 morcovi pe razatoare</p><p>1/2 varza rosie julienne</p><p>2 mere rase</p><p>se pot pune si stafide in rom, fructe uscate (caise, smochine maruntite)</p><p><br /></p><p>Merge maxim cu pestele la gratar :)</p>Florinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comtag:blogger.com,1999:blog-1085483557235117493.post-8723365593919450952021-12-10T12:50:00.002+01:002021-12-10T12:50:35.095+01:00Fried chik'n<p> Reteta optimizata :)</p><p>Marinam pulpe de pui cu/fara os intr-un amestec de:</p><p>* kefir, sare, usturoi pisat, piper, paprika, ground cumin</p><p>lasam peste noapte la frigider</p><p>Incingem ulei de floarea soarelui / rapita la 170C (cu termometru de mancare) - dureaza oleaca mai ales la induction hob</p><p>Intre timp, preparam un amestec de faina de grau cu condimente: sare, oregano, paprika, smoked paprika, ground cumin, dried onion/garlic (daca e), piper.</p><p>Taram fiecare bucata de pui prin faina si le bagam direct in frier cand ajunge la 170.</p><p>Lasam acolo vreo 8-10min in functie de cat de groasa e carnea. Nu le intoarcem decat dupa vreo 4-5min sa nu stricam batter-ul</p><p>Atentie la scos sa nu se abureasca, sa stea la aer pe hartie absorbanta ca sa ramana crispy</p><p>Merge maxim cu un sos aioli!</p><p>Ta-daaaa</p><p><br /></p><p><br /></p>Florinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comtag:blogger.com,1999:blog-1085483557235117493.post-72006275010225966372020-12-26T18:34:00.002+01:002020-12-26T18:34:16.556+01:00Risotto cu ciuperci sublim<p><b>ingrediente</b></p><p>shiitake </p><p>king oyster</p><p>hribi (deshidratati merg) - se rehidradeaza intr-o cana cu apa fiarta</p><p>o ceapa jumate</p><p>orez arborio, cam 300g</p><p>cimbru (proaspat daca se poate), salvie, rozmarin (optional)</p><p>vin alb (1 cana)</p><p>parmezan ras - 70g </p><p>bacon (bine prajit sa fie crocant)</p><p><b>metoda</b></p><p>intr-o tigaie punem la calit ciupercile curatate si taiate estetic la un foc mediu-iute cu o bucata generoasa de unt, sare si piper si ierburile de mai sus.</p><p>acoperim cu un capac si dupa vreo 10 minute scoatem zeama pentru a o folosi la risotto</p><p>lasam sa se rumeneasca ciupercile, dupa care stingem cu putin vin si mai calim un pic, in total ar dura cam 20min, atentie sa nu le uscam prea tare.</p><p>Concomitent, calim ceapa cu ulei de masline si unt, adaugat sare si orezul si stingem la foc iute cu majoritatea vinului alb.</p><p>Incorporam dupa ce se evapora vinul zeama de la ciuperci, hribii rehidratati impreuna cu zeama in care au stat si pe masura ce se absoarbe, adaugam putin cate putin apa fiarta.</p><p>Spre final, bagam ciupercile maruntite si pastram king oysters pentru a le plasa la final.</p><p>Risotto e gata cand bobul se simte un pic tare la dinti si daca e nevoie mai adaugam apa ca sa fie cremos, de consistenta unei mamaligi moi gen.</p><p>Adaugam parmezanul ras, amestecam si servim imediat</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge5JJ8yP88KV0yrNkU1pCgS-UIFiAOkx7ZgtXj3zJCaYumg-7xnjh5Wa-9ednu4x2PflI8cyWEYwUp8fx0hjdLfrKl0AA8Wj14cSv_yhSxdj0h0Mxi41fXnTF9-6cvkLxWejZjcChJClw/s4032/20201226_153432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge5JJ8yP88KV0yrNkU1pCgS-UIFiAOkx7ZgtXj3zJCaYumg-7xnjh5Wa-9ednu4x2PflI8cyWEYwUp8fx0hjdLfrKl0AA8Wj14cSv_yhSxdj0h0Mxi41fXnTF9-6cvkLxWejZjcChJClw/s320/20201226_153432.jpg" /></a></div><br /><p><br /></p>Florinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comtag:blogger.com,1999:blog-1085483557235117493.post-37512965956992969522020-12-05T15:57:00.001+01:002020-12-05T15:57:09.385+01:00Cod loin with samphire and sage celeriac puree<p> </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7h0q1DqRWx_5t3Msn1P9HCsK0bN5uzZghFuH2dhhxK6rV_gOCH8QOQfWyNYv5CQoiwDbtvUwTz-OnxDkKGvVt4l2-6MQSyLRLztkeJjaRg8hL0L-hoUombwZgO1vGUsvFw-_vQDo7v8/s4032/20201205_134852.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7h0q1DqRWx_5t3Msn1P9HCsK0bN5uzZghFuH2dhhxK6rV_gOCH8QOQfWyNYv5CQoiwDbtvUwTz-OnxDkKGvVt4l2-6MQSyLRLztkeJjaRg8hL0L-hoUombwZgO1vGUsvFw-_vQDo7v8/s320/20201205_134852.jpg" /></a></div><br /><p></p><div>I've used the following:</div><div>2 cod loins</div><div>some fancy multicolored carrots for roasting (optional)</div><div>cauliflower</div><div>a bunch of sage</div><div>samphire</div><div>garlic</div><div>butter</div><div>lemon</div><div><br /></div><div>Start by frying a generous amount of sage leaves with butter and some crushed garlic (80-100g)</div><div><br /></div><div>Extract garlic and the sage leaves (should be crunchy) and 'drain' them on kitchen paper</div><div>Coat the carrots and cauliflower in the sage-infused butter and season with salt and perhaps some ground coriander.You can spice things up here a bit by throwing in some ginger (haven't tried)</div><div><br /></div><div>Bake for about 30-40min until 'al-dente' at 200C. </div><div><br /></div><div>Boil the celeriac for about 20min and then blend with a stick blender into a puree. Mix in the butter, some cream or milk and most of the sage leaves (save some for decoration). If you fancy, try mixing in some blue cheese to cut some of the sweetness and add a tangy-ness</div><div><br /></div><div>Bake the cod loin with olive oil and half a lemon's juice for 15min tops at 200C. Add some lemon slices if you want.</div><div><br /></div><div>Steam or boil the samphire for about 2-3min. It's very salty and it will act as a condiment to balance out the sweetness of the root veggies, together with the juices from the fish.</div><div><br /></div><div>Another thing to add could be an olive and anchovies paste on top of the fish, or make a crust of nuts and herbs before baking... let your imagination run wild if you have the time and ingredients.</div><div><br /></div><div>Bon appetit!</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Florinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comtag:blogger.com,1999:blog-1085483557235117493.post-32662426983066809582020-07-28T21:11:00.000+02:002020-07-28T21:11:07.869+02:00ghiveci sublimprepararea dureaza minim 1h, plus 1h la cuptor dar rezultatul merita din plin.<br />
<br />
Pentru un vas jena obisnuit intra asa:<br />
<br />
2 vinete<br />
2 dovlecei mititei<br />
750 ml passata sau 2 conserve de 400g de tomate<br />
7 cartofi<br />
telina verde (tulpina taiata marunt)<br />
rondele de ceapa rosie (1 ceapa)<br />
4-5 morcovi<br />
<br />
Morcovii i-am calit si caramelizat in unt intr-o tigaie la foc mic timp de vreo 40 min.<br />
<br />
Pe o tigaie grill se griluie feliile de vinete unse in prealabil cu ulei de masline pana se imprima urma de grill (fara sa se coaca de tot, ca se mai coc si la cuptor)<br />
La fel procedam cu dovlecelul (eu l-am taiat pe lung)<br />
Asta e partea cea mai laborioasa, cu griliuit, uns, intors de pe o parte pe alta dar aroma data este super!<br />
<br />
Cartofii i-am cojit si fiert intregi in apa in care am pus 2-3 crengute de rozmarin sa se infuzeze cu aroma<br />
<br />
Pe fundul vasului yena punem niste ulei vegetal si rondelele de ceapa cruda, apoi cartofii raciti si feliati (1 strat)<br />
<br />
Presaram cativa catei de usturoi zdrobiti peste cartofi, apoi un strat de sos tomat (amestecam sosul de rosii cu niste oregano, sare, piper si ulei de masline ochiometric).<br />
<br />
Adaugam un strat de vinete coapte, unul de dovlecel, apoi iar cartofi si repetam pana terminam ingredientele. Deasupra am presarat telina si am pus un ultim strat de sos de tomate (atentie sa ramana suficient la final incat sa acopere tot).<br />
<br />
Dupa 30-40min la cuptor, scoatem si radem niste parmezan (optional) si mai dam 10-15min<br />
<br />
Cel mai bun e a doua zi (daca mai ramane)!Florinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comtag:blogger.com,1999:blog-1085483557235117493.post-43781264815996535182020-06-29T15:35:00.001+02:002020-06-29T15:35:25.713+02:00MiciContrar retetelor precum<br />
<a href="https://savoriurbane.com/mici-de-casa-reteta-de-mititei-pufosi-pasta-de-mici/">https://savoriurbane.com/mici-de-casa-reteta-de-mititei-pufosi-pasta-de-mici/</a><br />
sau<br />
https://www.lauralaurentiu.ro/retete-culinare/retete-mancare/mititei-reteta-de-pasta-de-mici-facuta-acasa.html<br />
<br />
micii nu necesita chiar atat de mult efort.<br />
<br />
carevasazica:<br />
<br />
cantitati egale de carne de vita (20% grasime) si miel (20% grasime)<br />
condimentele din retetele de mai sus daca se poate (eu nu am avut ienibahar, coriandru, star anise sau alte nebunii dar aroma carnii de calitate a fost suficienta)<br />
<br />
sare si piper la discretie.<br />
<br />
secretul micilor suculenti este de fapt urmatorul: 200-300ml de apa la 1kg de carne si lingurita de bicarbonat de sodiu.<br />
<br />
deci se amesteca toate ingredientele intr-un lighean cateva minute (nu la mixer ca pe aluatul de paine cum zic unii, sincer nu cred ca face mare diferenta).<br />
<br />
se formeaza dupa framantare si se pun la rece pe o tava (ma gandesc ca e mai bine sa fie formati in avans ca se formeaza o 'crusta' exterioara.<br />
<br />
eu nu am avut rabdare sa-i las cu orele si am facut un batch la vreo 1h30-si au iesit nemaipomeniti (sa fi fost carnea de calitate bio de la waitrose?)<br />
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<br />Florinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comtag:blogger.com,1999:blog-1085483557235117493.post-1448184642205185652020-06-03T16:05:00.000+02:002020-06-03T16:05:05.475+02:00Asian eggplantAn extremely quick and delicious side or veg main to go with rice and salmon or anything else really...<br />
<br />
Cut eggplant in chip size chunks<br />
Heat some (mix in a bit of sesame oil) oil with chilli and generous amounts of chopped garlic.<br />
Add the eggplant and toss on high heat.<br />
<br />
Mix some soy sauce with sugar and water. If you have rice vinegar, add that too. Starch optionally if you like them sticky.<br />
<br />
Once eggplant has softened enough but still a bit firm, add in the sauce and cook for a few more mins.<br />
<br />
Add chopped coriander and squeeze half a lemon.<br />
<br />
Yum yum!Florinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comtag:blogger.com,1999:blog-1085483557235117493.post-58634758938441766482020-05-23T17:20:00.000+02:002020-05-23T17:20:00.845+02:00Citrusy pasta sauce I thought about cooking something special for the crayfish and crab tortellini i got from waitrose as an Easter treat and came up with the below:<br />
<br />
a teaspoon of lemon rind<br />
juice from a squeezed lemon<br />
cooking cream<br />
garlic<br />
sage (i had dried)<br />
<br />
Infuse some good olive oil and butter with crushed garlic in a pan and then discard the garlic. Add the cream, lemon rind and sage and slowly simmer. When nearly done, add the juice and salt & pepper.<br />
<br />
it is pure yumminessFlorinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comtag:blogger.com,1999:blog-1085483557235117493.post-49743652912344075772020-05-23T17:12:00.001+02:002020-05-23T17:12:05.120+02:00Pandemic recipes - Pasta al forno bianca600ml double cream<br />
500g penne<br />
300g cheddar cheese or another fragrant cheese that melts well<br />
50g of blue cheese (optional)<br />
broccoli and cauliflower florets<br />
a spoon of flour<br />
salt & pepper<br />
<br />
you'll be done in no time and have a hearty dish<br />
<br />
boil the pasta a few min under their cooking time<br />
make a 'fake' bechamel by skipping butter and mixing a bit of cream with flour and slowly blend in the cream little by little.<br />
<br />
grate the cheese and mix with the drained pasta in a baking tray<br />
<br />
mix the florets with the bechamel and pour over the pasta<br />
<br />
bake for 15-20 min at 200C until golden brown<br />
<br />
enjoy!<br />
<br />
<br />Florinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comtag:blogger.com,1999:blog-1085483557235117493.post-21749949620429467212016-03-06T12:03:00.000+01:002016-03-06T12:03:50.509+01:00Tarte tatinhttp://www.theguardian.com/lifeandstyle/wordofmouth/2011/oct/20/how-to-cook-perfect-tarte-tatinFlorinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comtag:blogger.com,1999:blog-1085483557235117493.post-5828134751969590662015-09-18T20:58:00.001+02:002015-09-18T20:59:44.927+02:00Yummy tuna salad1 good quality can of tuna<br />
red pepper, whole (spice pepper, not bell pepper)<br />
chopped, green celery stalks<br />
abundant chopped parsley<br />
a bit of chopped (green/red) onion<br />
cubed cucumber<br />
chopped leafy salad<br />
quality olive oil<br />
juice from half a lemon<br />
salt<br />
italian dried spice (optional)<br />
capers (optional)<br />
other green veggies you can think of (kohlrabi, fennel, etc)<br />
<br />
Give everything a good mix in a generous bowl and enjoy!<br />
I find the red pepper totally makes this dish.<br />
Also, avoid using tomatoes as they don't seem to combine that well with the canned tuna.<br />
<br />
Enjoy!<br />
<br />
<br />Florinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comtag:blogger.com,1999:blog-1085483557235117493.post-18407483093952577602015-09-18T20:53:00.003+02:002015-09-18T20:53:25.578+02:00Hearty ravioli with pesto300g fresh, good quality ravioli filled with parmesan/ricotta<br />
100g basil pesto<br />
100g fresh fava beans<br />
half a green fennel, cut julienne<br />
40g grated hard cheese (parmesan/grana padana)<br />
<br />
cooking time: 15min (if you pre-boil the beans)<br />
<br />
Boil the fava beans with the fennel stalks in salty water for about 50min or until they soften.<br />
Discard the water and add fresh, salted, boiling water in which you boil the fennel for about 7 minutes.<br />
Add the ravioli with the boiled beans and fennel stalks.<br />
Drain the water and stir in a few good dollops of pesto.<br />
Add grated cheese and enjoy!<br />
<br />
<br />Florinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comtag:blogger.com,1999:blog-1085483557235117493.post-19722318254165967792015-03-29T15:01:00.000+02:002015-03-29T15:02:22.206+02:00Perfect basmati riceQuantities for a meal for two:<br />
<br />
1 small cup of rice (~ 200ml)<br />
1 & 1/2 of the same cup with boiling water (from the kettle)<br />
pinch of salt<br />
a bit of vinegar (optional)<br />
<br />
Rinse the rice with water and let it soak for 30min. Soaking is optional but it's said to produce fluffier results.<br />
The secret to fluffy basmati rice is the right amount of water and a well sealed pot to capture the steam.<br />
<br />
Drain the rice, put in the pot (pick one with a lid that fits as good as possible).<br />
Add the boiling water by measuring it with the same cup where the rice was.<br />
Add the pinch of salt and a splash of vinegar (helps keep the grains separated)<br />
<br />
Cover the pot, bring to boil then reduce heat close to lowest setting.<br />
<i>If needed, seal the pot with some tin foil.</i><br />
After 15 minutes, set aside for another 5 min.<br />
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Now it's ready, prepare for perfect fluffiness!!! Mix with a fork and serve!Florinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.comtag:blogger.com,1999:blog-1085483557235117493.post-24057734949303293262015-03-15T14:48:00.001+01:002015-12-18T00:28:27.626+01:00Ricciarelli<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH9elZOgVbhdJC8qkEP7Xvrq8jbvz5JH4TIuct0gmnCA_HLmLT78W-3CEyzeRrXlvVbJcwgPNtwJ25whQXlIGbNMHRLNajPV8cZluoahAdgHU3XPzd1w4juBbkqUx8Fa-WglNsZ_bRmFQ/s1600/IMG_0758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH9elZOgVbhdJC8qkEP7Xvrq8jbvz5JH4TIuct0gmnCA_HLmLT78W-3CEyzeRrXlvVbJcwgPNtwJ25whQXlIGbNMHRLNajPV8cZluoahAdgHU3XPzd1w4juBbkqUx8Fa-WglNsZ_bRmFQ/s1600/IMG_0758.jpg" width="400" /></a></div>
Follow <a href="http://en.julskitchen.com/dessert/ricciarelli-siena-almond-cookies" target="_blank">this recipe</a> for excellent results.<br />
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For filling a standard baking tray I recommend using a bit less sugar and more almonds: 250g almonds and 200g of sugar.<br />
Also, add about a tablespoon of flour and 1/4 teaspoon of sodium bicarbonate to make it really soft.<br />
<b>Keeping it for a day in the fridge is essential!</b><br />
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On my oven, use 150 deg for 15min, on the middle tray!<br />
Otherwise the bottom and top will overbake.Florinhttp://www.blogger.com/profile/14377444493366807058noreply@blogger.com