Pancake heart

Nu a fost nici Valentine's day, nici Dragobete, nici ziua lui, nici ziua mea, nici ziua noastra.  A fost Champions league. Dar nu ai nevoie de un motiv anume sa il surpinzi nu? Ma plictisea meciul, deja ghicisem scorul corect. El era atent acolo, eu mi-am cautat de lucru si uite ce a iesit:

Daca i-a placut, o sa  mai ceara. Dar stiu sigur ca a fost un desert din inima pentru inima :)

Ingrediente:

3/4 cana de lapte

2 linguri otet de vin alb

1 cana de faina

2 linguri de zahar

1 lingurita de praf de copt 

1 ou

2 linguri de unt topit

Mod de preparare:

Pentru inceput intr-un castron am amestecat otetul cu laptele si le-am lasat 5 minute sa se inchege.

Apoi, am adaugat oul si untul si am amestecat bine, urmand sa adaug faina zaharul si praful de copt amestecate in prealabil. Am mixat bine pana s-au dizolvat cocoloasele. Pentru a le da culoare inimilor mele, am adaugat colorant alimentar dupa ochi pana mi-a placut culoarea. 

Le-am prajit ca pe clatite, intr-o tigaie anti-aderenta fara ulei, si dupa racire cu cutitul am decupar forma. 

Intre 2 clatite, am pus mousse de mango, si deasupra frisca si capsuni. 

It wasn't neither Valentine's day, neither "Dragobete", or his b-day, or mine or ours. Was Champions league. But you don't need a special occasion for surprise him right? I was bored, I guessed already the correct score. He was focused there, i looked for something to do and look what comes up:

If he liked it i don't know, he will ask for more. But i really know that was a dessert from heart to heart.

Ingredients:

3/4 cup milk

2tablespoons white vinegar

1 cup flour

2 tablespoons sugar

1 teaspoon baking powder

1 egg

2 tablespoons melted butter

Preparation:

Combine milk with vinegar in a bowl and set aside for 5 minutes to sour. 

Mix flour, sugar, baking powder and baking powder.

Whisk eggs and butter into milk and then pour the flour mix.

Because we are speaking here about heart pancakes, i added red food coloring as much as i thought is red enough.

Heat a large pan and cook the both sides. After soured i cut pancakes in heart shape. 

Between hearts i put mango mousse and on top whipped cream and strawberries.

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Mousse de mango / Mango mousse

Perfect rece, perfect cu frisca si fructe proaspete, perfect simplu, perfect cu pancakes.
Cu un gust proaspat, un desert usor si rapid, care sigur este pe placul tuturor.
Suficient sa il incerci o data. Vei fi cucerit pe loc.

Ingrediente:

1 mango
1/3 cana de zahar pudra
2 linguri suc de lamaie
300ml smantana pentru frisca
1 lingurita de gelatina granule


Mod de preparare:

Am inceput cu gelatina care am pus-o la inmuiat in 1/5 cana de apa fiarta am amestecat-o sa se dizolve si am lasat-o aproximativ 5 minute. Cat gelatina a stat la inmuiat am curatat mangoul si l-am taiat bucati, urmand sa il pisez in robotul de bucatarie cu 2 linguri de zahar si zeama de lamaie. Dupa ce gelatina s-a inmuiat, am adaugat-o peste piureul de mango si am mai mixat putin.
Urmatorul pas a constat in a bate smantana de frisca cu restul de zahar pana am obtinut o frisca usoara. Am adaugat-o peste mango si am incorporat-o usor.
Mousse-ul a fost gata dupa 30 de minute la frigider.

Simplu nu?


Perfect  with whipped cream and fresh fruit slices, made easy, perfect with pancakes.
With a fresh taste, a really simple and quick dessert, which will mean something for everyone.
You need to try it 1 time, then you will be in love.


Ingredints:

1 mango
1/3 cup caster sugar
2 tablespoons lemon juice
300ml whipping cream
1 teaspoon gelatin powder


Preparation:

Sprinkle gelatin powder over 1/5 cup boiling water and stir well to dissolve. Set aside for 5 minutes.
Cut cheeks from the mango and scoop flesh into a food processor. Add 2 tablespoons of sugar and the lime juice. Mix and after add gelatin. Mix again and put that away.
Whip the cream with the rest caster sugar until is thick. Gently fold into mango mix.
It will be ready in 30 minute.

Simple doesn't it?

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Banane prajite / Fried bananas

La origine sunt chinezesti. 
Mie mi se pare ca sunt o garnitura perfecta pentru orice prajitura. 
Merg de asemenea si doar cu un topping de ciocolata sau frisca, astfel devenind rolul principal in farfurie. 
Reteta o scriu doar pentru banane prajite dar am testat si ananas, mar si portocala.

Ingredinete:
100gr fraina
20gr zahar
1 lingurita praf de copt
1 ou
100 ml lapte
scortisoara dupa gust
nuca de cocos
coaja rasa de la 1 lamaie
ulei 

Mod de preparare:
Bananele decojite le-am taiat in 2 apoi in mai multe bucati
Am pregatit o pasta din faina ou, zahar lapte si praf de copt si am lasat-o in pace 1 ora. 
Am adaugat mai apoi nuca de cocos, scortisoara si coaja de lamaie. 
Am trecut fiecare bucata de banana prin aluat si le-am prajit in ulei incins pana au capatat o culoare aurie. Le-am lasat la scurs pe un servetel. 
Le-am servit alaturi de cheesecake si sos de kiwi.

Originally from China. 
In my opinion this is the best garnish for every cake. 
Those are also perfectly fit with chocolate topping or whipped cream and in this case bananas are in the main role in the dish. 
I will write the recipe only for bananas but it's fit great with pineapple, apple and orange too.

Ingredients:
100gr flour
20gr sugar
1 teaspoon of baking powder
1 egg
100ml milk
cinnamon as your taste
coconut flakes
1 lemon zest 
oil

Preparation:
I cut in half the peeled bananas and after in medium pieces. 
I prepared a pasta from flour, egg, sugar , milk and baking powder and let it rest for 1 houir.
After that i added the coconut flakes, cinnamon and the lemon zest.
I covered every single piece of banana with the mix and fried those in oil bath, until those became goldish.  Left for 2 minutes on a kitchen napkin to draw the oil. 
I served with cheesecake and kiwi sauce  

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Ciorba de vacuta / Beef soup

Traditionala ciorba de vacuta, Buna calda servita cu ardei iute si smantana langa. Bogata in legume dar si in carnita :). 

Ingrediente pentru 4 portii

Ingrediente:
200gr pulpa de vita cubulete
1 ceapa medie 
1 morcov
1 ardei gras 
1 telina mica 
1 radacina de patrunjel 
2 cartofi taiati cubulete
1/4 varza tocata fasii
suc de rosii
sare
piper
boia
ulei


Mod de preparare:
Carnea cubulete am pus-o la fiert in apa cu sare si am adunat spuma ori de cate ori a fost nevoie pana cand aceasta s-a fiert. 
Intr-o tigaie am prajit putin ceapa in ulei cu sare boia. Am adaugat amestecul in oala in care carnea fierbea.
Am tocat marut morcovul, ardeiul gras, telina, radacina de patrunjel.Le-am adaugat dupa cum urmeaza:
Morcovul, telina si patrunjeul, dupa 5 minute, ardeiul gras si cartofii, dupa inca 5 minute varza. Timpul total este de 25 de minute de fierbere de la adaugarea radacinoaselor. In ultimele 10 minute de fierbere am adaugat sucul de rosii dupa gust si am asezonat cu sare si piper. 


Best served with cream and chilli pepper. Rich in vegetables but also in meat. :)
Ingredients for 4 serves.

Ingredients:
200gr cubic chopped beef pulp
1 medium onion
1 carrot
1 capsicum
1 small celery
1 parsley root
2 cubic chopped potatoes
1/4 strips chopped cabbage
tomatoes juice
salt
pepper
paprika
oil

Preparation:
In a pot i put the beef pulp to boil in water with salt and gather the scum every time it needs. 
In a pan i fried the onion with oil salt and paprika. The mix i addend in the pot .
I  finely chopped the carrot, capsicum, celery and parley root, and add those like:
The carrot, celery and parley root, after 5 minutes, capsicum and potatoes. After 5 minutes more, the cabbage. The total boil time is 25 minutes after the i added the roots vegetables. In the last 10 minutes of boil i added the tomatoes juice and salt and pepper as my taste. 

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Cotlet de porc cu sos de miere / Pork chop with honey sauce

Mie de fel nu prea imi place mierea si de multe ori cand am auzit de preparate cu miere am batut in retragere. 

De o perioada incerc sa trec peste aceste bariete de a nu manca anumite preparate, incercand sa imi diversific pe cat se poate alimentatia. Oricum pe langa acest fapt nu pot sa renunt la carne si nici nu am sa renunt vreodata. Asadar....pentru 2 portii.

Ingrediente:

2 bucati de cotlet de porc

50ml otet

2 linguri miere

1 ceapa mica rosie

1 crenguta rozmarin

2 catei de usturoi

1 lingura de unt

sare

piper

Mod de preparare:

Cotletele le-am sarat, piperat si dat cu putin ulei pe ambele parti. Le-am pus deoparte si le-am lasat sa isi faca de cap. 

Intre timp, am tocat ceapa marunt, am zdrobit usturoiul si le-am calit intr-o tigaie de ceramica fara ulei. Cand s-au inmuiat, am adaugat otetul, mierea, rozmarinul si le-am lasat sa fiarba pana au scazut putin. Sosul l-am strecurat dupa care l-am amestecat cu untul. 

Cu aproximativ 6 minute inainte sa termin prepararea sosului, am incins tigaia grill si am prajit cotletele cate 3 minute pe fiecare parte.

Le-am servit cu garnitura de orez cu bob lung amestecat cu ardei gras rosu taiat grosier si usor calit pe gratar langa cotlete.

Personally i do not like honey and every time i heard about the dishes with honey i gave  up. 

From a period i try to get over those barriers and try to diversify my alimentation. Anyway i can't give up on meat and i never will. So... for 2 serves. 

Ingredients:

2pcs pork chop

50ml  vinegar

2 tablespoon honey

1 small red onion

1 twig of rosemary

2 clove of garlic

1 tablespoon of butter

salt

pepper

Preparation:

I give salt, pepper and oli to the pork chops and leave them to rest. 

In this time, i finely chopped the onion and garlic and fry them in a ceramics pan without oil. After they got soften, i added the vinegar, honey and rosemary and let them boil until the sauce has reduced. I strain the sauce and mix the butter in it.

With aprox. 6 minutes before the sauce was ready i heat the grill pan and fry the pork chops for 3 minutes each side.

I served the chops with long grain rice mixed with big slices of grill fried red capsicum.

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Supa crema de parmezan / Parmesan soup

Parmezanul provine din Italia, mai exact din zona Parma, de acolo si numele parmezanului original, Parmigiano-Reggiano.
Este un tip de branza tare, cu un gust usor sec, folosibil in multe preparate. 
Supa aceasta are un gust puternic de parmezan, perfecta servita fierbinte in zilele de iarna alaturi de bacon prajit si crutoane, fiind foarte consistenta. 

Din masurile pe care le-am folosit, au iesit 4 portii de supa.

Ingrediente:
200gr parmigiano-reggiano
500ml lapte
500ml smantana dulce
250ml supa de pui
40gr unt
1 ceapa alba medie
sare 
piper


Mod de preparare:
Intr-o craticioara am pus untul la topit, dupa care am calit ceapa taiata marunt pana s-a inmuiat, am adaugat laptele, smantana si supa, iar dupa ce au inceput sa fiarba parmezanul dat pe razatoarea. Dupa ce parmezanul, s-a topit am dat supa prin blender, am strecurat-o dupa care am mai dat-o la foc pana a inceput sa fiarba. Am asezonat-o dupa gust cu sare si piper. 

The origin of parmesan is Italy, more accurate, from Parma. This is the reason of the name of parmesan which is, Parmigiano-Reggiano.
It is a hard type of cheese with a dry taste, which perfectly fit with so many dishes.
This soup has a strong taste of parmesan, perfect served with fried bacon and croutons in cold days of winter. 

The measuremens that i used are for 4 serves.

Ingredints:
200gr parmigiano-reggiano
500ml milk
500ml cream
250ml chicken soup
40gr butter
1 medium white onion
salt 
pepper


Preparation:
In a pot, melt the butter and then fry the small chopperd onion until it softens, add milk, cream and soup. Leave them until begin to boil, then add the parmesan and left until it's will melt. Beld and strain, aflter give it another boil salt and pepper. 

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Cheesecake fara coacere / No oven cheesecake

Ingrediente

300g biscuiti digestivi
10ml apa
400g mascarpone
200g unt rece
200 ml frisca lichida
150g lapte condensat
10g gelatina granulata

Mod de preparare:

Am inceput cu prepararea blatului, dand biscutii prin robotul de bucatarie pentru a-i faramita, dupa care i-am framantat cu mana impreuna cu untul taiat bucatele si apa, pana cand am obtinut un aluat sfaramicios.
Intr-o tava acoperita de o folie de plastic, am dat aluatului forma de tava dupa care l-am bagat in congelator pana cand am facut crema.

Am inceput cu gelatina, care am pus-o la hidratat in 50ml apa rece, dupa care am dat-o la bain-marie pana s-a lichefiat.
Frisca am batut-o pana s-a intarit, dupa care am bagat-o in blender impreuna cu branza mascarpone si laptele condensat. Le-am mixat bine dupa care am adaugat gelatina si am mai mixat puternic 2 minute.

Compozitia obtinuta am adaugat-o peste aluatul de biscuiti si am mutat tava in frigider peste noapte.

Am servit alaturi de banane prajite si sos de kiwi cu menta.

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