Waffles cu reteta de choux

 Ingredients

• 130g all-purpose flour

• 4 to 5 large eggs

• 1/2 cup (120ml) whole milk

• 1/2 cup (120ml) water

• 115g unsalted butter

• 1 tbsp sugar

• 1/2 tsp salt

• 1 tsp vanilla extract

Instructions

1. Cook the base: In a saucepan, combine the milk, water, butter, sugar, and salt. Heat over medium until the butter melts and the liquid reaches a gentle simmer.

2. Form the panade: Remove from heat, add the flour all at once, and stir vigorously until the mixture comes together into a cohesive dough ball and pulls away from the pan's sides.

3. Cool slightly: Let the mixture sit off the heat for 3 to 5 minutes so it cools enough to avoid scrambling the eggs.

4. Incorporate eggs: Beat in the eggs one at a time, followed by the vanilla extract, stirring thoroughly after each addition until the batter is smooth, thick, and glossy.

5. Cook: Ladle into a preheated, medium-hot waffle iron. Bake for 5 to 6 minutes without opening the iron prematurely, allowing steam to escape and the exterior to crisp while the egg custard sets inside.

Rata minunata

Piept de rata cu pere posate in vin

Sos de prune 

Cavolo nero tras la tigaie cu usturoi

Piure

Se face pieptul de rata frumos, piele crispy, etc.

Pere taiate se fierb in vin cu o lingura de zahar si condimente: scortisoara, cuisoare, coaja de lamaie

In tigaie se face deglazing cu vin rosu si prune. Cand se fiebe para, se toarna si vinul de acolo si se reduce cu prunele care fierb.

Sosul se trece prin sita ca sa ramana reziduurile.

Cavolo nero iese bestial prajit in tigaie cu usturoi in ulei de masline.

Se pot face si cartofi roasted si legume la cuptor in general.

yam yam

Perfect fluffy waffles

MMMM waaafffle doggy... such a good dog :) 

• 
  
• 
  
• 125g plain flour
• 1 tsp baking powder
• 1 tbsp caster sugar
• 150ml  whole milk
• 2 free-range eggs, separated
• 40g/1½oz unsalted butter, melted
• 1 tsp vanilla extract or vanilla bean paste
• salt

se bate albusul separat si se incorporeaza in celelalte ingrediente la final.

se poate pune si niste branza de vaca, cottage cheese, tvaroh, etc. cam 300g

apropos, la amestecul de baza (ca de clatite), intai se amesteca lichidele, apoi se cerne faina sa nu faca cocoloase

yammmy!

Vinete Gojujang

 Reteta simplificata de inspiratie online:

4 vinete, sau 2 si o conopida

Pentru sos 

https://www.lazycatkitchen.com/gochujang-eggplant/

Pentru metoda:

https://thedevilwearssalad.com/asian-eggplant-gochujang-glaze/

nota mea: mai mult gojujang ca nu se simte :) si la fiecare 10 minute, un basting de sos peste vinete...

yammm!

Hummus cremos de casa

 Secretele sunt urmatoarele:

Se fierbe nautul de la conserva inca 20min cu jumate de lingurita bicarbonat ca sa se flescaie bine (sau proaspat la kukta)

Se pune usturoiul tocat in zeama de lamaie sa devina mai mellow

Se pune niste ground cumin, nu mult

Se foloseste apa cu gheata (nu sunt sigur daca conteaza asa mult)

Si un tahini de calitate, cam 20% fata de naut, prea mult amaraste treaba.

https://cookieandkate.com/best-hummus-recipe/

Chermoula aubergine - yammm!

 https://www.theguardian.com/lifeandstyle/2010/jun/12/chermoula-aubergine-bulgar-recipe-ottolenghi

Portobello steak panino

4 portobello mushrooms

provolone

cheddar

parsley and thyme, finely chopped

1 clove garlic

4 panini

lea & perrins sauce

olive oil 

(one double sided grill)

Grill the mushrooms with provolone cheese covering the insides and be careful so they're still juicy and not overly dried.

Half the paninis and toast them very lightly so you can rub them with the garlic clove on the insides

Mix the herbs with the olive oil in a bowl to make a pesto sort of thing

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.

Grill the panini and enjoy with a simple salad (balsamic works well).

You can forget you're not eating meat! Pure yummyness!

Low carb Ottolenghist lunch

Ingredients:

• raw shell-on (head as a bonus) shrimps
• long stem broccoli
• broccoli
• asparagus
• cumin
• for the dressing
• 6 garlic cloves
• 2 limes
• parsley and mint
• olive oil
• sumac
• pomegranate
• yohurt

For the ultimate life extending, finger licking summer Sunday lunch do this:

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.

Heat the grill (or grill pan). 

Bring water to boil and blanch the brocooli stems for 3 mins, repeating the same for the asparagus.

Drain and toss in some olive oil before putting on the grill.

Optionally, heat some cumin seeds in a pan, then crush a bit and mix with the broccoli

In the same water, add the broccoli florets and cook for 3 min or so.

Once veggies are done, set aside and grill the shrimps.

Make the dressing;

Mix the yogurt with the garlicky oil and add sumac, mint, pomegranate seeds.

Nom nom....

Crepes Suzette

Clatite Gordon Ramsay (ies cam 6 clatite):

300ml lapte

100g faina

2 oua

sare

- compozitia se lasa 15 minute inainte de folosire

Clatitele ies super fragede si moi

Pentru sosul de portocale:

3 linguri de zahar

4 portocale, 3 stoarse si una felii

50g unt

1 lingura cointreau sau grand marnier

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.

Se reduce compozitia la foc mic cam 10 minute dupa care se adauga portocalele intregi si se mai reduce inca vreo 5 minute.

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

Cotlet de miel primavaratec

Pentru 2-3 persoane:

400g cotlet de miel 

Pentru invelis de ierburi:

1 legatura rozmarin, 

1 legatura patrunjel, 

1/2 sau mai putin de cimbru, 

1 catel usturoi

50g parmezan ras

pesmet - 2-3 linguri

Pentru garnitura:

cartofi fierti

mazare congelata

menta - cateva fire

smantana pentru gatit: 100ml

Mielul se sareaza/pipereaza generos cu 30 min inainte de gatire.

Ingredientele pentru invelis se baga la mixer sau se toaca fin.

Cartofii se fierb ca pentru piure si in ultimile 3-4 minute se adauga mazarea: cam 1/3 mazare la 2/3 cartofi

Mielul se rumeneste intr-o tigaie bine incinsa (fara teflon de preferat) in putin unt, pe toate partile. Cuptorul se incinge la 190 C.

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.

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. 

Pofta buna!

Sourdough bread recipe

Lazyman's sourdough (makes 800g of dough for 2 breads) - minimal mess, no flouring of surfaces.

Day -2: 9pm feed the starter and respect the equal parts ration: original starter/flour/water

Day -1: 9am feed the starter and respect the equal parts ration: original starter/flour/water (now should be double those of Day -2)

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)

Day 0 - making the dough

        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. 

      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.

    14h - add in the sourdough which should be bubbly and double in size by now - can still use the wooden spoon to mix

    14h30 - first stretching: wet hands well and stretch the dough to strengthen it

    15h - second stretching

    15h30 - third and final stretching

    19h - divide in 2 and form boules by hand to be placed in bannetons overnight (fridge or outside if cold)

if you don't have room in a cool place, further proof for 2-3h in the banneton and bake right away

BAKING DAY: take out from cool place and start the oven at 190C with a tray inside

When fully heated, put both breads on the hot tray and score.

Set timer to 50-60min

ENJOY

Shakshuka a la Florin

Ceapa rosie julienne

Ardei rosu si el julienne da mai gros

Pasta de harissa

Tomate in conserva (1 conserva)

Halloumi / feta

Pimenton 

Paprika dulce

Chimion pisat  (pt curry)

Se caleste ceapa cu ardeiul fajita style in ulei incins bine cu harissa pana se rumeneste binisor.

Se pune si pimenton /paprika si chimion 

Se stinge cu rosiile la conserva si se gateste la foc mai mic inca vreo 10 minute.

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 :)

yam yam yam

Compot genial de gutui

* 1 portocala si 1 lamaie taiate cubulete

* 10-15 boabe de cardamom

La 2 gutui merge cam 1l de apa

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.

Se fierbe la foc mic cam 1h.

Iese ceva incredibil!

Macrou cu salata de napi

 Pentru dressing:

* 1-2 lingurite mustar boabe

* 1 lingurita mustar strong

* ulei de masline

* otet mai dulce (din mere)

- se amesteca pana se emulsioneaza

1 nap ras pe razatoare sau taiat fin cumva

2-3 morcovi pe razatoare

1/2 varza rosie julienne

2 mere rase

se pot pune si stafide in rom, fructe uscate (caise, smochine maruntite)

Merge maxim cu pestele la gratar :)

Fried chik'n

 Reteta optimizata :)

Marinam pulpe de pui cu/fara os intr-un amestec de:

* kefir, sare, usturoi pisat, piper, paprika, ground cumin

lasam peste noapte la frigider

Incingem ulei de floarea soarelui / rapita la 170C (cu termometru de mancare) - dureaza oleaca mai ales la induction hob

Intre timp, preparam un amestec de faina de grau cu condimente: sare, oregano, paprika, smoked paprika, ground cumin, dried onion/garlic (daca e), piper.

Taram fiecare bucata de pui prin faina si le bagam direct in frier cand ajunge la 170.

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

Atentie la scos sa nu se abureasca, sa stea la aer pe hartie absorbanta ca sa ramana crispy

Merge maxim cu un sos aioli!

Ta-daaaa

Risotto cu ciuperci sublim

ingrediente

shiitake 

king oyster

hribi (deshidratati merg) - se rehidradeaza intr-o cana cu apa fiarta

o ceapa jumate

orez arborio, cam 300g

cimbru (proaspat daca se poate), salvie, rozmarin (optional)

vin alb (1 cana)

parmezan ras - 70g 

bacon (bine prajit sa fie crocant)

metoda

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.

acoperim cu un capac si dupa vreo 10 minute scoatem zeama pentru a o folosi la risotto

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.

Concomitent, calim ceapa cu ulei de masline si unt, adaugat sare si orezul si stingem la foc iute cu majoritatea vinului alb.

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.

Spre final, bagam ciupercile maruntite si pastram king oysters pentru a le plasa la final.

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.

Adaugam parmezanul ras, amestecam si servim imediat

Cod loin with samphire and sage celeriac puree

 

I've used the following:

2 cod loins

some fancy multicolored carrots for roasting (optional)

cauliflower

a bunch of sage

samphire

garlic

butter

lemon

Start by frying a generous amount of sage leaves with butter and some crushed garlic (80-100g)

Extract garlic and the sage leaves (should be crunchy) and 'drain' them on kitchen paper

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)

Bake for about 30-40min until 'al-dente' at 200C. 

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

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.

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.

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.

Bon appetit!

ghiveci sublim

prepararea dureaza minim 1h, plus 1h la cuptor dar rezultatul merita din plin.

Pentru un vas jena obisnuit intra asa:

2 vinete
2 dovlecei mititei
750 ml passata sau 2 conserve de 400g de tomate
7 cartofi
telina verde (tulpina taiata marunt)
rondele de ceapa rosie (1 ceapa)
4-5 morcovi

Morcovii i-am calit si caramelizat in unt intr-o tigaie la foc mic timp de vreo 40 min.

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)
La fel procedam cu dovlecelul (eu l-am taiat pe lung)
Asta e partea cea mai laborioasa, cu griliuit, uns, intors de pe o parte pe alta dar aroma data este super!

Cartofii i-am cojit si fiert intregi in apa in care am pus 2-3 crengute de rozmarin sa se infuzeze cu aroma

Pe fundul vasului yena punem niste ulei vegetal si rondelele de ceapa cruda, apoi cartofii raciti si feliati (1 strat)

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).

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).

Dupa 30-40min la cuptor, scoatem si radem niste parmezan (optional) si mai dam 10-15min

Cel mai bun e a doua zi (daca mai ramane)!

Mici

Contrar retetelor precum
https://savoriurbane.com/mici-de-casa-reteta-de-mititei-pufosi-pasta-de-mici/
sau
https://www.lauralaurentiu.ro/retete-culinare/retete-mancare/mititei-reteta-de-pasta-de-mici-facuta-acasa.html

micii nu necesita chiar atat de mult efort.

carevasazica:

cantitati egale de carne de vita (20% grasime) si miel (20% grasime)
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)

sare si piper la discretie.

secretul micilor suculenti este de fapt urmatorul: 200-300ml de apa la 1kg de carne si lingurita de bicarbonat de sodiu.

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).

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.

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?)

Asian eggplant

An extremely quick and delicious side or veg main to go with rice and salmon or anything else really...

Cut eggplant in chip size chunks
Heat some (mix in a bit of sesame oil) oil with chilli and generous amounts of chopped garlic.
Add the eggplant and toss on high heat.

Mix some soy sauce with sugar and water. If you have rice vinegar, add that too. Starch optionally if you like them sticky.

Once eggplant has softened enough but still a bit firm, add in the sauce and cook for a few more mins.

Add chopped coriander and squeeze half a lemon.

Yum yum!