tag:blogger.com,1999:blog-8448541413565461002024-03-13T08:33:29.235+02:00radugatesteRaduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.comBlogger237125tag:blogger.com,1999:blog-844854141356546100.post-7382037101965746012022-01-03T22:41:00.001+02:002022-01-03T22:41:18.982+02:00Conopida cu sos tahini<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgTwk9N6tz1PO3zF4ugXk0EgvW8KdSZnpLd28pBW-YkAleLuPQJSgB8QB-G61ZdkEUxTZ82_-oVSGaWcA_hc66VudiNCFtkO8eSj5CeQFugR76rBq-fDT42GTGjD8SkktvEt2WeSbTsQ5zqng7rV3bIrjFpmOC5zoC7m00wjS-hfCQdl_30h9H3oFR94g=s1024" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="384" src="https://blogger.googleusercontent.com/img/a/AVvXsEgTwk9N6tz1PO3zF4ugXk0EgvW8KdSZnpLd28pBW-YkAleLuPQJSgB8QB-G61ZdkEUxTZ82_-oVSGaWcA_hc66VudiNCFtkO8eSj5CeQFugR76rBq-fDT42GTGjD8SkktvEt2WeSbTsQ5zqng7rV3bIrjFpmOC5zoC7m00wjS-hfCQdl_30h9H3oFR94g=w400-h300" width="512" /></a></div> <p></p><p>Cu toata sinceritatea si fara pic de exagerare, avem aici una dintre cele mai bune mancaruri fara carne mancate de mine vreodata .<br />Dulceata conopidei se combina cu sosul acrisor de tahini si cel dulce de rodii, semintele de rodii si pin ii dau un pic de textura, patrunjelul ii da prospetime si rezultatul e de-a dreptul fabulos.<br /></p><span><a name='more'></a></span><p>M-am inspirat de la un restaurant libanez din Bucuresti, a fost cumva dragoste la prima vedere/degustare doar ca de la inceput a existat o mica problema:<br />respectivul stabiliment nu este chiar in drumul meu si alde Glovo & co nu livreaza la mine (evident, din acelasi motiv).<br />Asa ca de voie, de nevoie am facut un pic de reverse engineering si am ajuns la reteta de mai jos (foarte aproape de original)<br /><br />Ingrediente<br />pentru conopida la cuptor:<br />- o conopida mai maricica<br />- o lingurita de boia afumata<br />- o lingurita rasa de chimion<br />- 5-6 linguri ulei de masline<br />- sare si piper<br /><br />pentru sos tahini:<br />- 5 linguri tahini (pasta de susan, se gaseste la mega/cora, etc sau la macelariile turcesti sau libaneze)<br />- 4 linguri zeama de lamaie<br />- 3 linguri de apa<br />- un catel de usturoi ras/pisat <br />- un praf de sare<br /><br />pentru decor:<br />- seminte de rodii<br />- sirop de rodii (se gaseste cam pe unde se gaseste si tahini)<br />- o mana zdravana de patrunjel tocat marunt (optional)<br />- seminte de pin (optional)<br /><br />Rupem conopida buchetele si punem intr-o tava standard de cuptor pe care o tapetam cu hartie de copt in prealabil. Stropim cu uleiul de masline si apoi presaram cu boia, chimion sare si piper. Amestecam bine pana bucatile de conopida sunta acoperite uniform.<br />Dam in cuptorul incins la 180-200 grade pana se rumeneste conopida (cam ca in poza) si devine moale (o puteti intepa cu un cutit sau furculita).<br /><br />La sosul de tahini treaba e simpla, bagam toata ingredientele in blender si amestecam pana obtinem consistenta unei smantani mai lichide.<br />Daca sosul este prea gros putem completa cu un pic de apa. Intr-un final ar trebui sa obtinem un sos acrisor si putin usturoiat. Ca o paranteza minunatia asta merge la multe alte chestii, gen peste, falafel, etc. Chiar ma gandesc sa fac o postare separata doar pentru el. :)<br /></p><p>La final montam:<br />- punem in fiecare farfurie conopida coapta<br />- stropim cu sos de tahini si sirop de rodii (cam 2-3 lingurite din fiecare per farfurie)<br />- presaram cateva seminte de rodii <br />- presaram seminte de pin si patrunjel<br /><br />Dupa cum puteti vedea in cazul meu am preferat sa fac o mica salata de patrunjel langa (merge si asa.. ) :)<br /><br />Pofta buna!</p>Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com0tag:blogger.com,1999:blog-844854141356546100.post-38460911442623266082020-12-02T23:57:00.000+02:002020-12-02T23:57:41.756+02:00Midii saganaki<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTJSav3IzFV7VobDcbPWfzGXtACm4dvo-C1fFRzfULBqwJ47orYWxGdUMF-HANeWyzYvO8tQ95dvpNaolsz_7ydlz_0s-mbZQAK0aplfeapQaBYRvOrwEPuKr0t9AYB1FcsNX23VyclPZ/s912/midii_saganaki.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="684" data-original-width="912" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTJSav3IzFV7VobDcbPWfzGXtACm4dvo-C1fFRzfULBqwJ47orYWxGdUMF-HANeWyzYvO8tQ95dvpNaolsz_7ydlz_0s-mbZQAK0aplfeapQaBYRvOrwEPuKr0t9AYB1FcsNX23VyclPZ/w524-h394/midii_saganaki.jpg" width="524" /></a></div><p></p><p>Nu aduce anul ce aduce pandemia...<br />In cazul meu a adus un impuls de a trece la gatit la modul ceva mai serios si implicit de a pune cat mai multe retete pe blog :)<br /><br />Ca la orice revenire treaba trebuie facuta cu eleganta si stil, nu poti sa te prezinti in fata cititorilor (cati ori mai fi ei...) cu o reteta de duzina. <br />Asa ca ce mai tura vura, m-am decis sa scot asul din maneca si sa ma prezint cu midii saganaki, una din retetele mele favorite (top 5 chiar) pe care o gatesc in mod constant.</p><p><span></span></p><a name='more'></a> Ca sa fac si o mica introducere (caci deh, nu am mai scris de mult) tin sa va povestesc ca de aceste midii saganaki m-am lovit de mai multe ori de-a lungul timpului. Initial mi s-a parut o reteta bunicica dar cam atat (genul de reteta pe care nici nu ma obosesc sa o pun pe blog). Anii au trecut, s-a asternut uitarea pe aceste midii pana cand in concediu fiind (undeva la o carciumioara din Lekada) am decis sa luam ceva de ciugulit (lol) pana vine felul principal. <p></p><p>Initial am fost un pic reticent cand am vazut ouzo in compozitie, nu de alta dar nu prea suport bautura cu pricina (sincer mi se pare ca are gust de pasta de dinti). Dar pana la urma ce poate sa se intample mi-am zis, in cel mai rau caz nu o sa ne placa si cam aia e, nu s-o face gaura in cer.<br />Ei bine, cat de mult am gresit, cat de mult am subestimat aceasta licoare... ouzo cu aroma sa de anason este ingredientul cheie, ouzo face diferenta, ouzo aduce midiile in alta dimensiune, cu mult deasupra variantelor incercate de mine de-a lungul timpului (care am uitat sa va spun, se bazau pe vin sec). A nu se intelege gresit, nu am nimic impotriva vinului in bucate, ba din contra, dar in cazul asta ouzo aduce exact nota aia care trebuie, acea tusa exotica trasa cu maiestrie pe panelul retetei.<br /><br />Ingrediente:<br />- 3-4 linguri ulei de masline pentru prajit (plus un pic pentru la final)<br />- un ardei gras mic<br />- o ceapa medie<br />- 2 catei de usturoi<br />- o lingurita oregano uscat<br />- o lingurita rasa fulgi chilli<br />- o conserva rosii cuburi<br />- 60-70 ml ouzo (puteti substitui cu 100 ml vin sec/demisec, dar mai bine nu, vedeti comentariile de mai sus)<br />- 400-500g midii congelate (atentie fara gheata aferenta, adica cantitatea neta, scrie pe ambalaj, va prindeti voi)<br />- 100g feta<br />- o mana de patrunjel<br /><br />Taiem ardeiul gras fasii si il punem la calit (la foc ceva mai maricel).<br />Intre timp taiem si ceapa solzisori si o punem si pe ea la calit. Imediat adaugam si usturoiul taiat subtire si lasam pana se inmoaie toate.<br />Adaugam oregano si chilli (atentie cat si din care puneti ca sa nu iasa bomba nucleara!! eventual puneti un pic la inceput si completati dupa) si apoi mai tinem 30 secunde, amestecand. <br />Punem conserva de rosii (o clatim cu un pic de apa si punem si apa) si ouzo. Tinem focul tare pana incepe sa bolboroseasca si apoi il lasam pe mediu.<br />Dupa 5-10 minute adaugam midiile si apoi mai lasam inca 5 minute pana se evapora alcool si scade sosul cat de cat.<br />Timpii sunt aproximativi, depinde si cata apa lasa midiile, etc. Intr-un final ar trebui sa obtinem un sos ceva mai fluid (dar nu ciorba), cat sa putem inmuia painea in el.<br />Oprim focul, presaram feta rupa in bucatele si apoi presaram si patrunjel taiat marunt.<br />Lasam cateva minute sa se topeasca feta un pic si aia e. <br />Puteti stropi la final cu un pic de ulei de masline extravirgin.</p><p>O sa aveti nevoie de un pic de painica (ceva de calitate bineinteles) ca sa inmuiati in sosul ala bun !<br /><br />Reteta merge la fel de bine si cu creveti congelati, se gateste fix la fel (dar mie unul imi place mai mult varianta cu midii).<br /><br />Pofta buna!</p><p></p>Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com0tag:blogger.com,1999:blog-844854141356546100.post-54628472573840076152016-10-02T21:57:00.002+03:002016-10-02T22:02:43.586+03:00Pilaf turcesc cu midii<div class="separator" style="clear: both; text-align: center;">
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O alternativa mai deosebita la banalul pilaf. Reteta se inspira din midiile umplute care se gasesc cam peste tot in Istanbul iar gustul este cat se poate de interesant, un pic dulce de la stafide cu o aroma subtila de la ienibahar si cu o textura un pic crocanta de la semintele de pin. <br />
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Ingrediente:</div>
- 400g midii (pre-gatite si curatate, din acelea congelate)</div>
- 2 lingurite sare</div>
- 1 1/2 cani orez (pentru pilaf)</div>
- 5 linguri ulei de masline</div>
- 1 ceapa mare taiata marunt</div>
- 2-3 catei de usturoi taiati marunt</div>
- 50g seminte de pin</div>
- o mana de stafide</div>
- 3/4 lingurita ienibahar macinat</div>
- marar</div>
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- extra sare si piper</div>
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Decongelam midiile, preferabil in frigider si nu la temperatura camerei.</div>
Punem orezul si sarea intr-un vas si turnam apa clocotita cat sa il acopere. Il lasam deoparte 30 min si apoi il scurgem bine.</div>
Incingem
uleiul si adaugam ceapa si usturoiul si calim cam 5-7 minute pana se
inmoaie. Adaugam semintele de pin, stafidele, ienibaharul si orezul si
mai gatim inca 2-3 minute.</div>
Adaugam doua cani de apa si dam in
clocot apoi reducem focul, acoperim vasul si tinem cam 15 min pana se absoarbe apa si
orezul e gatit. Daca mai e nevoie mai adaugam un pic de apa si mai tinem
pana se gateste orezul.</div>
Oprim focul si adaugam midiile si
amestecam. Potrivim de sare si mai lasam inca 5 minute. Servim cu marar
presarat deasupra si cu un pic de zeama de lamaie.</div>
Pofta buna!Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com0tag:blogger.com,1999:blog-844854141356546100.post-76351974700809282172016-06-04T18:51:00.002+03:002016-06-04T18:51:37.427+03:00Salata de vinete cu nuci<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxT2KeWuhr2E6s176gDbE63hSomU5yJwvSDYtVNR8BvTj2a4iYKRV1rCxSE6UlREpootx-gKLb6JFrAVsrJSUZIp_KoUqtB-WD55fBzjAG-6rIBRm3ZgCPArVLype9ENef8gqpmfpjw2NT/s1600/r235_b1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxT2KeWuhr2E6s176gDbE63hSomU5yJwvSDYtVNR8BvTj2a4iYKRV1rCxSE6UlREpootx-gKLb6JFrAVsrJSUZIp_KoUqtB-WD55fBzjAG-6rIBRm3ZgCPArVLype9ENef8gqpmfpjw2NT/s550/r235_b1.JPG" /></a></div>
O alternativa la clasica salata de vinete (cu sau fara ceapa) :)<br />
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<a name='more'></a>Ingrediente:<br />
- 300-400g vinete coapte si curatate (din fericire eu aveam asa ceva in congelator)<br />
- o mana zdravana de nuci puse la hidratat macar o ora<br />
- o ceapa mica sau doua cepe verzi (taiate marunt0<br />
- un catel de usturoi, pisat<br />
- o mana de patrunjel taiat marunt<br />
- ulei de masline<br />
- lamaie<br />
- sare, piper<br />
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Reteta este foarte foarte simpla (presupunand ca aveti vinetele gata pregatite ca in cazul meu).<br />
Se amesteca toate ingredientele si gata. :)<br />
La uleiul de masline si lamaie nu am dat cantitati pentru ca le-am potrivit dupa gust. La fel si cu sarea si piperul.<br />
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Reteta merita incercata, uleiul de masline si lamaia ii dau un aer mediteraneean, foarte proaspat.<br />
Pofta buna!Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com2tag:blogger.com,1999:blog-844854141356546100.post-31499299945740889442016-03-22T00:04:00.000+02:002016-03-22T00:08:41.747+02:00Tenerife <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8vHelBBPB1Gans4462k0aomcC9SG4qVT_ZdNGK9xSBNO7071_bde_PuqOevm30K-0je_T4WxdGMA4AGtmMO-sPrgH5ZBIA27zpovS1B6XC9vMyXmuTvS_kDW4D2SE4doFV03RUPfxb551/s1600/r234_b09.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8vHelBBPB1Gans4462k0aomcC9SG4qVT_ZdNGK9xSBNO7071_bde_PuqOevm30K-0je_T4WxdGMA4AGtmMO-sPrgH5ZBIA27zpovS1B6XC9vMyXmuTvS_kDW4D2SE4doFV03RUPfxb551/s550/r234_b09.JPG" /></a></div>
De curand ne-am intors dintr-un concediu neplanificat in Tenerife (mai exact planificat cu fix doua saptamani inainte). Ca de obicei nu o sa insist pe partea de turism in sine (desi ar fi foarte multe de zis aici, numai de bine) ci pe partea culinara atat de draga tuturor. :)<br />
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<a name='more'></a>Pentru cei neavizati Tenerife este o insula din arhipelagul Canare (cea mai cunoscuta de altfel). Desi face parte din Spania este pozitionata foarte aproape de Africa de unde si clima foarte blanda (de altfel este cunoscuta sub denumirea 'insula primaverii eterne').<br />
Sezon este mai tot timpul, varfurile fiind decembrie-februarie si mai-octombrie. Este locul ideal daca aveti chef de caldura si soare iarna sau la inceputul primaverii.<br />
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Bucataria insulei este spaniola la baza, bazata foarte mult pe peste si fructe de mare, evident. <br />
Cu toate astea sunt multe feluri bazate si pe carne pe care din nefericire nu am apucat sa le aprofundez preferand neconditionat pestele si fructele de mare :)<br />
Mi s-a parut ca regasesc si un pic de influente portugheze sau nord-africane (datorita apropierii de Madeira si nordul Africii banuiesc).<br />
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Portiile sunt de tipul fel principal sau tapas (portii mici si se iau mai multe). Totusi se pare ca acest concept de tapas a fost introdus ulterior in Tenerife prinzand foarte bine.<br />
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Sincer sa fiu nu am reusit sa mananc prost in timpul sederii, peste tot unde am mancat am nimerit mancare buna sau foarte buna (poate si pentru ca am ales restaurantele mai pe spranceana asa pe baza parerii altor turisti).<br />
Atentie totusi, zona de sud este ultra-mega turistica (adica statiunile Los Cristianos, Costa Adeje si Playa de la Americas) asa ca multe locaruri au un meniu mai degraba international, italian sau si mai rau, englezesc (am constatat cu stupoare ca multe din restaurantele de pe plaja aveau english breakfast sau fish and chips).<br />
La polul opus se afla orasele din nord (Puerto de la Cruz si Santa Cruz de Tenerife) sau orasele/sate mai mici din sud care sunt mult mai aproape de specificul local. De altfel cele mai bune mese au fost in nord.<br />
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Preturile nu sunt foarte mari, de obicei o masa in doi oscileaza intre 30 si 40 de Eur.<br />
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Eh, acestea fiind zise o sa imi iau libertatea sa prezint cateva carciumioare care mi-au cazut ca tronc urmand ca voi sa aprofundati la fata locului in caz ca vi se pare interesant...<br />
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<u>Arcon Tapas (Puerto de la Cruz)</u><br />
https://www.tripadvisor.com/Restaurant_Review-g187481-d1510411-Reviews-Arcon_Tapas-Puerto_de_la_Cruz_Tenerife_Canary_Islands.html<br />
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De departe cei mai buni cartofi canarieni (!!?!) adica 'Papas arrugadas and mojo', o specialitate locala. Sosul de migadale a fost delicios, in plus dl patron vine la masa si amesteca sosurile la show asa. Pe langa cartofi am incercat si scoici, calamar si caracatita, toate delicioase.<br />
<br />
<u>Tasca el Olivo (Puerto de la Cruz)</u><br />
https://www.tripadvisor.com/Restaurant_Review-g187481-d4023289-Reviews-Tasca_el_Olivo-Puerto_de_la_Cruz_Tenerife_Canary_Islands.html<br />
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Foarte aproape de Arcon Tapas, adica tot central. Se vrea un restaurant un pic mai cu staif, atentie mai mare la aranjamentul in farfurie,etc.<br />
Am mancat niste montaditos geniale (adica un fel de sandwich-uri tapas) plus un cod cu scoici si fasole foarte bun.<br />
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<br />
<u>Rincon del Mar (Puerto de la Cruz)</u><br />
<br />
https://www.tripadvisor.com/Restaurant_Review-g187481-d751569-Reviews-Rincon_del_Mar-Puerto_de_la_Cruz_Tenerife_Canary_Islands.html<br />
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O carciumioara foarte cocheta, unde nimeni nu vorbea engleza. Am luat niste peste pentru doi si am primit ditamai tava cu cod, legume sos verde plus traditionalii cartofi cu sos mojo.<br />
Ca si in Portugalia am constat ca peste nu inseamna neaparat ceva usor sau putin, sincer am avut de furca pana am dovedit tava cu pricina. :)<br />
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<u>El Rincon del Pescador (San Andre langa Playa las Teresitas)</u><br />
https://www.tripadvisor.com/Restaurant_Review-g187479-d6219203-Reviews-El_Rincon_del_Pescador-Tenerife_Canary_Islands.html<br />
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La fel, un local micut unde nimeni nu vorbea engleza. Caracatita galega (poza de la inceput) se topea in gura, iar baby calamari au fost foarte buni. In plus am mancat ceva inedit: lapas adica niste scoici de care nu ne-am lovit pana acum.<br />
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Ca si mentiuni as enumera (fara poze din pacate):<br />
<u>Oliva (Puerto de la Cruz)</u><br />
https://www.tripadvisor.com/Restaurant_Review-g187481-d3839837-Reviews-Restaurante_Oliva-Puerto_de_la_Cruz_Tenerife_Canary_Islands.html <br />
<br />
Bucatarie internationala si mediteraneana gatita cat se poate de bine (atentie au program ciudat, de vineri pana duminica)<br />
<br />
<u>Acanto (Playa del Duque)</u><br />
https://www.tripadvisor.com/Restaurant_Review-g662606-d2311589-Reviews-Acanto-Costa_Adeje_Adeje_Tenerife_Canary_Islands.html<br />
<br />
Bucatarie italiana, foarte buna de altfel. Un pic scumput, dar deh asta e zona. :)<br />
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<u>El Pincho (Los Cristianos)</u><br />
https://www.tripadvisor.com/Restaurant_Review-g659661-d1961712-Reviews-El_Pincho-Los_Cristianos_Arona_Tenerife_Canary_Islands.html<u> </u><br />
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Relativ ok pentru pozitia lui (pe faleza), mancare ok si servire rapida.<br />
<br />
Cam atat de data asta, sper ca v-am trezit interesul pentru insulele Canare .... :)Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com0tag:blogger.com,1999:blog-844854141356546100.post-55911444584694149382016-02-14T13:08:00.003+02:002016-02-14T13:28:21.240+02:00Sos de coriandru, menta si patrunjel<div class="separator" style="clear: both; text-align: center;">
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Un sos foarte usor de preparat ce nu necesita procesare termica. Am inceput sa il fac de fiecare data cand fac falafel (dupa cum se poate vedea si in poza) pentru ca da o nota de prospetime deosebita.<br />
Merge de minune cu mancaruri orientale, l-as vedea si langa o saorma home-made, kebab sau kofte.<br />
<br />
<a name='more'></a>Prima data m-am intalnit cu acest sos (sau ma rog, echivalentul lui) la Maoz. Pentru cei care nu sunt la curent Maoz este un lant de mini-restaurante gen fast food orientate pe mancare vegetala (vedeta principala fiind falafelul). Nu va lasati pacaliti de eticheta fast-food, in afara de cartofii prajiti toate ingredientele sunt foarte proaspete si naturale, nu o sa gasiti sosuri bazate pe maioneza sau cine stie ce alte prostii.<br />
Din pacate nu avem Maoz in Romania, dar il puteti gasi la Paris, Barcelona ba chiar si peste ocean. <br />
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La cateva luni dupa in timp ce citeam ''How to cook everything vegetarian''-Mark Bittman am dat peste o reteta de sos care continea menta si coriandru si cumva mi s-a aprins un beculet. Am adaptat un pic reteta si surpriza rezultatul a fost foarte aproape de sosul de la Maoz. :)<br />
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Ingrediente:<br />
- o mana mare de coriandru (proaspat) taiat cat de cat marunt<br />
- o mana mare de menta - idem<br />
- o mana mare de patrunjel - idem<br />
- o ceapa rosie mica sau cateva fire de ceapa verde<br />
- 1 lingura de zeama de lamaie<br />
- 1-2 linguri ulei de masline<br />
- sare, piper<br />
- 1 catel de usturoi (optional, eu nu am pus)<br />
- un pic de ardei iute verde (optional, eu nu am pus)<br />
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Procedeul este extrem de simplu, punem toate ingredientele in blender (robot, etc) si amestecam pana se omogenizeaza. Potrivim cu sare/piper si gata.<br />
Cantitatile sunt aproximative, in functie de preferinte puteti pune mai putin sau mai mult coriandru, menta, etc. La fel si cu uleiul de masline si lamaia.<br />
Totusi ar fi bine sa nu exagerati foarte mult cu lamaia pentru
ca o sa oxideze verdeturile si nu o sa mai obtineti verdele ala
vibrant, ca in poza. :)<br />
<br />
Eu unul nu am pus usturoi si ardei pentru ca am vrut sa iasa un sos ceva mai subtil care sa stea linistit in planul doi. :)<br />
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Cam asta ar fi, pofta buna! :)Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com0tag:blogger.com,1999:blog-844854141356546100.post-58262064154054349902016-02-13T18:57:00.005+02:002016-02-14T00:55:16.490+02:00Sardine la cuptor cu morcovi, rosii si lime<div class="separator" style="clear: both; text-align: center;">
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Sardinele revin, de data asta intr-o companie foarte selecta: morcovi, rosii cherry si lime.<br />
Neaparat de incercat. :)<br />
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<a name='more'></a>Ingrediente:<br />
- 600-700g sardine proaspete<br />
- 3-4 morcovi medii<br />
- o mana mare de rosii cherry<br />
- zeama de la o portocala<br />
- 1/2 lime (curatata de coaja)<br />
- 1 catel de usturoi<br />
- 2-3 linguri pasata rosii (nu bulion pt ca este prea concentrat) <br />
- ulei de masline<br />
- sare si piper <br />
<br />
Curatam si spalam bine sardinele.<br />
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Curatam morcovii si ii taiem pe lungime (in 2 sau in 4 daca sunt ceva mai grosi). Fasiile trebuie sa nu fie foarte groase ca sa se patrunda bine.<br />
Turnam 1-2 linguri de ulei de masline intr-o tigaie la foc mediu si calim morcovii timp de 2-3 minute intorcandu-i din cand in cand. Turnam jumatate din zeama de portocale si mai tinem inca 2-3 minute intorcandu-i de cateva ori. In final trebuie sa se inmoaie (puteti testa intepandu-i cu o furculita). Scoatem morcovii, turnam zeama ramasa si tinem cam 20-30 secunde (miscand tigaia ca sa curatam resturile de pe fundul tigaii, asa numitul 'deglaze' al carui rol e sa preia gustul micilor resturi ramase in tigaie). Oprim focul.<br />
<br />
Ungem alta tigaie (sau o tava ceva mai mica) cu ulei de masline si aranjam sardinele avand grija sa lasam spatii intre ele.<br />
Taiem usturoiul felii subtiri si il punem in interiorul sardinelor.<br />
Punem morcovii, feliutele de llime si rosiile cherry printre sardine. Turnam zeama de portocale deasupra si intindem pasata de rosii. Stropim cu un pic de ulei de masline si apoi presaram sare si piper.<br />
<br />
Dam la cuptor 20-30 minute la 190-200 grade pana sardinele se rumenesc un pic.<br />
La final o sa obtineti un sos deosebit de aromat asa ca n-ar fi rau sa aveti un pic de paine pt sos. :)<br />
<br />
Pofta buna!<br />
<br />
P.S. Reteta am prins-o din zbor la emisunea de pe digi cu Marius Tudosiei
(pe care chiar v-o recomand, gateste chestii destul de interesante).<br />
<br />Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com0tag:blogger.com,1999:blog-844854141356546100.post-30758521654163332242015-10-28T20:19:00.000+02:002015-10-28T20:19:23.006+02:00Curry cu conopida si cartofi<div class="separator" style="clear: both; text-align: center;">
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Ceva usor, de sezon... :)<br />
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<a name='more'></a>Ingrediente:<br />
- 4 linguri ulei neutru (floarea soarelui, rapita, etc)<br />
- 2 cepe taiate julienne<br />
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- 3-4 catei de usturoi (rasi)</div>
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- 1 bucata de ghimbir de 5-6cm curatata (si rasa si ea)</div>
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- 1 lingurita de seminte de mustar</div>
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- 1 lingurita seminte de chimion</div>
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- 3 rosii rase (sau o conserva de rosii cuburi)<br />- 6 frunze de curry (optional, eu unul n-am pus)<br />- 1 lingurita seminte de coriandu pulbere (sau boabe pisate f bine in mojar)</div>
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- 1 lingurita chimion pulbere</div>
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- 1 lingurita turmeric (curcuma)</div>
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- 1/2 lingurita piper cayenne</div>
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- 1 kg cartofi pentru fiert (taiati felii groase de 1 cm)</div>
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- 1 ardei iute (curatat de seminte si taiat marunt)</div>
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- 1 conopida mare, rupta buchetele cam de dim bucatilor de cartofi</div>
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- sare si piper </div>
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- iaurt gras pentru servit<br /> </div>
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Calim ceapa, usturoiul si ghimbirul in 3 linguri de ulei (intr-o tigaie/vas ceva mai mare la foc mediu) timp de 6-7 minute, pana se inmoaie.</div>
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Scoatem pe o farfurie.</div>
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In alta tigaie curata prajim boabele de chimion si mustar (tot la foc mediu) timp de 30 secunde. Neaparat sa acoperiti tigaia pentru ca semintele de mustar au prostul obicei de a cam sari odata incalzite :))</div>
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Aducem pe foc prima tigaie si adaugam uleiul ramas (1 lingura), semintele prajite, rosiile, frunzele de curry si restul de condimente (pulbere de coriandru, chimion si turmeric plus piperul cayenne). Gatim cam 5 minute (foc mediu) si punem combinatia de ceapa/usturoi/ghimbir, ardeiul iute si cartofii. Presaram un praf de sare si piper si turnam 600 ml apa sau cat sa acopere amestecul. Dam in fiert apoi reducem focul si acoperim cu un capac si tinem 8-10 minute.</div>
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Adaugam si conopida, mai punem un pic de apa si tinem alte 10 minute sau pana cartofii si conopida s-au gatit si sosul a scazut (fara capac). Potrivim la final de sare si cam asta e. :)</div>
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Servim cu lipii si cate 1 lingura de iaurt deasupra.</div>
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Pofta buna!</div>
Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com1tag:blogger.com,1999:blog-844854141356546100.post-83272939569698960222015-10-24T12:53:00.000+03:002015-10-24T12:53:44.660+03:00Gavros saganaki<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR3yExWwL5J9qc1SNpRGopIHW9xdlcWagNKJ6auZYt_IFojqrhxbLmkbndRhI2TJ8XGK632FE3ARlNYt0Y4mbmZzOBUPpQDBHI87WOErvlkLcf68AxnWJgXTzeVL9kkBlQedA_8WE7x1B7/s1600/r230_b1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR3yExWwL5J9qc1SNpRGopIHW9xdlcWagNKJ6auZYt_IFojqrhxbLmkbndRhI2TJ8XGK632FE3ARlNYt0Y4mbmZzOBUPpQDBHI87WOErvlkLcf68AxnWJgXTzeVL9kkBlQedA_8WE7x1B7/s550/r230_b1.JPG" /></a></div>
<br />
Sau in traducere sardine (sau ansoa) proaspete la tigaie. Am descoperit bunatatea asta intr-o mica taverna din Thassos si fara nicio exagerare a fost dragoste la prima degustare. :)<br />
Reteta este geniala in simplitatea ei singurul lucru de care va trebui sa tineti cont este calitatea si prospetimea ingredientelor.<br />
<br />
<a name='more'></a>Pentru cei care nu prea sunt familiari cu bucataria greceasca si terminologia asociata o sa punctez faptul ca 'saganaki' inseamna tigaie, de fap tigaita asta pentru ca saganaki este diminutivul de la sagani (tigaie cu doua manere). :)<br />
<br />
Din acest motiv exista o garamada de retete 'saganaki' care pot fi total diferite, atat prin prisma ingredientelor (creveti, branza, peste) cat si prin prisma metodei de gatit (frigere, posare ca in cazul de fata, samd).<br />
<br />
Reteta originala mentiona peste (sardine si ansoa) de dimensiune mica , dar cum Bucuresti nu e Grecia am trebuit sa ma descurc cu ce am gasit (adica niste sardine proaspete ceva mai maricele).<br />
Ca sa nu ma chinui cu oasele le-am filetat in sistem fluture.Mai exact se taie capetele, inotatoarele si se curata apoi se desfac usor. Prindeti sira spinarii si trageti de ea si o sa observati ca iese cu tot cu oase pana la coada pestele putand fi aplatizat apoi. Pare greu, dar nu e :)<br />
<br />
Ingrediente (pentru 2 pers ca fel principal sau 4 pers ca mezze/aperitiv):<br />
- 500g de sardine sau ansoa proaspete (curatate si fara capete)<br />
- 1/2 cana de supa de legume (sau apa)<br />
- 1/4 cana ulei de masline extravirgin (de cea mai buna calitate)<br />
- 1/4 cana vin alb sec sau demi-sec<br />
- 1 lingurita mustar (preferabil de Dijon)<br />
- 1 arde gras rosu mic/mediu (taiat rondele sau fasii subtiri)<br />
- 1 ardei iute (taiat rondele sau fasii subtiri)<br />
- 1 lingurita de oregano uscat<br />
- 2 linguri de patrunjel tocat (sau si mai mult)<br />
- zeama de lamaie<br />
<br />
Punem apa/supa, vinul, uleiul de masline si mustarul intr-un vas si amestecam pana se omogenizeaza.<br />
Punem intr-o tigaie cu fund gros la foc mediu si tinem cam 5-6 min. Potrivim de sare si piper (eventual mai completam cu vin sau ulei daca e cazul).<br />
Adaugam ardeiul gras si amestecam un pic urmat de peste (pe care il aranjam circular).<br />
Acoperim, dam focul la mic si lasam cam 2 minute.<br />
Oprim focul, punem ardeiul iute, acoperim si mai lasam 5 min (pestele o sa continue sa se gateasca de la caldura reziduala).<br />
<br />
La final presaram oregano, patrunjel si stropim cu un pic de ulei de masline se zeama de lamaie.<br />
<br />
Partea spectaculoasa este sosul asa ca pregatiti-va cu ceva paine cat mai buna ca sa il puteti culege pe tot. :)<br />
Pofta buna!Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com0tag:blogger.com,1999:blog-844854141356546100.post-53085107894739554882015-10-21T00:28:00.000+03:002015-10-21T00:28:18.797+03:00Prajitura cu banane, struguri si cocos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggz0e0CTir1RP8aLug08SCENY_viONUlcMSPOs7XO1dyg_We0Yts3FemfvkMBSlpwvp8UcaUFLjDhLLv29P5tKGKRU3ZcpQYAk-hX2h_toiFUEGl9l3ZEl29DJNrsMmaDVaTTIw-w28V3Y/s1600/r229_b1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggz0e0CTir1RP8aLug08SCENY_viONUlcMSPOs7XO1dyg_We0Yts3FemfvkMBSlpwvp8UcaUFLjDhLLv29P5tKGKRU3ZcpQYAk-hX2h_toiFUEGl9l3ZEl29DJNrsMmaDVaTTIw-w28V3Y/s550/r229_b1.JPG" /></a></div>
<br />
O reteta cat se poate de interesanta, cu un imbatabil raport "timp de executie"/"gust".<br />
<br />
<a name='more'></a>Ingrediente:<br />
- 3 banane (coapte!)<br />
- 100ml smantana de gatit<br />
- 100g zahar <br />
- 100g fulgi de cocos<br />
- 3 oua<br />
- 3 linguri faina<br />
- 1 lingurita praf de copt (stins cu un pic de zeama de lamaie)<br />
- 3-4 patratele de ciocolata neagra tocate <br />
- 300g struguri albi<br />
- 300g struguri negri (sau roz in cazul meu)<br />
<br />
Zdrobim bananele cu o furculita intr-un bol. Adaugam smantana si zaharul si amestecam cu ajutorul unui mixer pana se dizolva zaharul. Punem si ouale, cocosul, faina si praful de copt si amestecam pana se omogenizeaza.<br />
<br />
Adaugam strugurii si ciocolata si amestecam usor (folosind o lingura de data asta).<br />
Turnam compozitia intr-o forma rotunda (de 20cm am folosit eu) unsa cu un pic de unt.<br />
<br />
Dam la cuptor (incins la 160 grade) pentru 40-45 min.<br />
Lasam sa se raceasca cat de cat in cuptorul oprit (ca sa nu se crapa la suprafata).<br />
<br />
Merge si calda cat si rece. ;)<br />
<br />Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com0tag:blogger.com,1999:blog-844854141356546100.post-71219928064610178522015-06-07T11:54:00.001+03:002015-06-07T11:54:27.117+03:00Hummus cu leurda<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV-IExV8m2HWcI0s1sV2TuQAM035jucdQHddJesDVU5F9C3-GrPpFrdpaiLbLJN69CSQdmw7kQXP8J1oJY6h_CJwM9WiwIvSNTyFN-MXngIpmSvn1dVV2zsfkqz2WzD6TNOiYTuR4F0Lnd/s1600/r228_b1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV-IExV8m2HWcI0s1sV2TuQAM035jucdQHddJesDVU5F9C3-GrPpFrdpaiLbLJN69CSQdmw7kQXP8J1oJY6h_CJwM9WiwIvSNTyFN-MXngIpmSvn1dVV2zsfkqz2WzD6TNOiYTuR4F0Lnd/s550/r228_b1.JPG" /></a></div>
<br />
Nu cred ca hummus-ul are nevoie de o prezentare foarte detaliata, probabil mai toti stiti despre ce este vorba.<br />
Pentru cei mai ignoranti o sa mentionez (pe scurt) ca este o mancare intalnita in orientul mijlociu, nordul Africii si Turcia.<br />
La baza are naut si pasta de susan (tahini) combinata cu alte ingrediente gen lamaie, usturoi, ulei de masline, condimente, etc.<br />
La nivel de nutrienti sta foarte foarte bine avand un continut ridicat de proteine plus calciu, magneziu si alte bunatati.<br />
<br />
Retea de azi reprezinta o mica variatie data de prezenta leurdei. (care din pacate a disparut de mult din piete, recunosc am fost cam lenes si de abia acum m-am trezit sa postez reteta). <br />
<br />
<a name='more'></a>Ingrediente:<br />
- o conserva de naut (la 400g)<br />
- 2 linguri de tahini<br />
- 3 linguri ulei de masline<br />
- 2 linguri zeama de lamaie<br />
- o mana de leurda tocata marunt <br />
- un praf de chimion<br />
- sare si piper <br />
<br />
pt decor<br />
- ulei de masline <br />
- <a href="http://en.wikipedia.org/wiki/Za%27atar" target="_blank">zaatar </a>(optional)<br />
<br />
Procesul tehnologic este uluitor de simplu (lol), se pun toate ingredientele in blender si se mixeaza pana obtinem o pasta fina. Potrivim cu sare si piper si aia e.<br />
Daca pasta este prea grosiera mai puteti adauga un pic de ulei de masline sau apa pana ajunge la consistenta dorita.<br />
<br />
Cantitatile sunt aproximative, mai puteti adauga din fiecare ingredient dupa gust.<br />
<br />
La final punem intr-un bol, turnam un pic de ulei de masline si presaram zaatar. <br />
<br />
Evident, nu trebuie sa folositi neaparat naut din conserva. Merge si naut uscat boabe inmuiat peste noapte, inlocuita apa si fiert cam 1h30-2h cu un pic de bicarbonat. (o sa aveti nevoie de 250g naut, cantarit dupa fierbere)<br />
Problema aici este ca in daca boabele uscate de naut sunt ceva mai vechi humusul nu o sa iasa asa cremos, deci e un pic de loterie.<br />
Bine, si la conserve e un pic de loterie (in functie de marca) dar personal am avut rezultate foarte bune cu maxim sau marca proprie cora. <br />
<br />
Pofta buna!Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com0tag:blogger.com,1999:blog-844854141356546100.post-35922307555990411852015-02-01T21:35:00.000+02:002015-02-01T21:35:02.978+02:00Calamari umpluti cu feta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_NFWtwPXl8MK7Hgbu8AHvlvolNagpgprXMUjNGuw6Yh0Bqoqj40ElMTj3ksmBBh06wNV_NQz5l5pTMYzg4vdCqy-PD5VgS9Sp1ON85LpMKIUoN4N89FJaesO_HEgIl0oqtDBu_88lzWJs/s1600/r227_b1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_NFWtwPXl8MK7Hgbu8AHvlvolNagpgprXMUjNGuw6Yh0Bqoqj40ElMTj3ksmBBh06wNV_NQz5l5pTMYzg4vdCqy-PD5VgS9Sp1ON85LpMKIUoN4N89FJaesO_HEgIl0oqtDBu_88lzWJs/s550/r227_b1.JPG" /></a></div>
<br />
Daca data trecuta v-am prezentat stifado acum a venit vremea sa va propun o alta nestemata a bucatariei grecesti: calamari umpluti cu feta, legume si ierburi.<br />
Combinatia este incredibila, mi-a placut atat de mult incat la ultimul concediu in Grecia am ajuns sa selectez terasele in functie de prezenta acestui fel in meniu (si sincer sa fiu am o banuiala ca anul asta voi proceda fix la fel)<br />
:)<br />
<br />
<a name='more'></a>Ingrediente:<br />
- 3 linguri ulei de masline<br />
- 1/2 lingurita oregano uscat<br />
- 2 catei usturoi pisati<br />
- sare si piper<br />
<br />
- 4 calamari medii (curatati)<br />
<br />
- 200g feta (faramitata)<br />
- 1 rosie mai maricica (fara samburi, taiata cubulete mici mici, si scursa bine)<br />
- 3 linguri ceapa verde taiata fin<br />
- 3 linguri ardei gras rosu taiat fin<br />
- 3 linguri menta taiata marunt<br />
- 2 linguri patrunjel taiat marunt<br />
- 2 linguri marar taiat marunt<br />
<br />
Pentru marinata amestecam uleiul de masline cu oregano, usturoi, sare si piper. Punem calamarii intr-un vas si ii acoperim cu bine cu marinata si lasam cateva ore la frigider.<br />
<br />
Amestecam feta cu rosia, ardeiul, ceapa verde si verdeturile. Scurgem un pic calamarii de ulei si ii umplem cu feta. Nu ii umpleti la maxim(!), asta pentru ca o sa trebuiasca sa ii prindeti la capat cu niste scobitori si in plus compozitia se dilata un pic in timpul gatirii.<br />
<br />
Incingem gratarul si gatim calamarii cam 3-4 minute pe fiecare parte pana se rumenesc frumos. Daca vi se pare ca se usuca cat sunt pe gratar ii puteti unge un pic cu marinata ramasa.<br />
<br />
Pe langa ei am pus o salata cu ceapa rosii si masline asezonata cu ulei de masline, lamaie si un pic de oregano.<br />
<br />
Daca nu aveti calamari proaspeti merge si cu cei congelati. Dupa dezghetare sa ii tamponati bine bine cu niste servete de hartie de bucatarie pentru ca raman un pic cam aposi.<br />
<br />
Cam asta ar fi, pofta buna!Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com0tag:blogger.com,1999:blog-844854141356546100.post-88414622536417833592015-01-28T22:38:00.002+02:002015-01-29T17:48:43.119+02:00Stifado (cu vita)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_xsM8MOtVvFMM0VU7qsFUDW_KpO0JbbY1xnskLLJRhybOqkr4_CsrzRojX74b9Fd33e61ySgVNnSoArLZ2KH5LqBoR_JXHBEXuLiqbvJzknvh3_e-5JAiRXlOS3CBhnVeHL2ezDj20vwn/s1600/r226_b1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_xsM8MOtVvFMM0VU7qsFUDW_KpO0JbbY1xnskLLJRhybOqkr4_CsrzRojX74b9Fd33e61ySgVNnSoArLZ2KH5LqBoR_JXHBEXuLiqbvJzknvh3_e-5JAiRXlOS3CBhnVeHL2ezDj20vwn/s550/r226_b1.JPG" /></a></div>
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Stifado este o reteta de origine greceasca bazata pe carne de vita, miel sau iepure plus ceapa (sau arpagic). De fapt reteta originala prevede arpagic, dar merge si cu ceapa normala, va garantez eu.<br />
<br />
Fara falsa modestie tin sa mentionez ca rezultatul este fabulos, aproape la fel cu ce am savurat prin Grecia, asa ca ar fi bine sa nu va lasati descurajati de durata un pic cam mare si sa treceti la treaba. :)<br />
<br />
<a name='more'></a>Ingrediente:<br />
- 6-7 linguri ulei de masline<br />
- 2 linguri de unt<br />
- 900g pulpa de manzat sau vitel<br />
- 3 cepe ceva mai mari (sau cantitatea echivalenta de arpagic)<br />
- 1 lingura oregano uscat<br />
- 5 catei de usturoi (sau si mai mult in functie de preferinte)<br />
- 1/2 cana de vin rosu sec<br />
- 3/4 lingurita scortisoara<br />
- un praf de zahar<br />
- 2 linguri otet de vin rosu (eu am pus de mere in lipsa celui de vin rosu)<br />
- 4 cuisoare<br />
- o conserva rosii cuburi<br />
- 400 ml supa de vita (sau apa)<br />
- 2 frunze de dafin<br />
- 1/3 cana stafide<br />
- o mana zdravana de masline kalamata<br />
- sare (cam 1 lingurita si jumatate) plus piper<br />
<br />
Taiem carnea de vita cubulete cam de 2cm si o rumenim. Ideal ar fi sa faceti asta in transe ca sa se rumeneasca frumos. In cazul meu am bagat 3 transe (la fiecare folosind 2 linguri ulei de masline).<br />
<br />
O data ce vita este gata o punem deoparte si adaugam in tigaie/vas restul de ulei si punem la calit ceapa curatata si taiata julienne (sau arpagicul curatat) plus usturoiul. Adaugam oregano si tinem pana se inmoaie ceapa.<br />
Adaugam carnea plus restul de ingrediente (mai putin stafidele si maslinele), aducem la punctul de fierbere dupa care lasam focul la minim si lasam sa fiarba o ora (ba chiar o ora si jumatate) cu capacul acoperit.<br />
Adaugam stafidele si maslinele si mai tinem cam 30 minute pana scade frumos. La final reglam de sare si piper si cam asta e.<br />
Ca o paranteza eu am curatat maslinele de samburi pentru a nu ma mai complica in momentul consumului :)<br />
Sugerez sa faceti si voi asta mai ales ca timp e berechet (cat se gateste carnea). <br />
<br />
Se poate servi cu orez si/sau o salata ceva (noi ne-am rezumat doar la salata avand in vedere ora destul de tarzie).<br />
<br />
Pofta buna!Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com0tag:blogger.com,1999:blog-844854141356546100.post-19356453811294258422015-01-26T21:38:00.000+02:002015-01-27T00:09:17.929+02:00Telina pane<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkVW8sCSlXGvcgOEivuaT7FfExd6NEVL2Lb8K_zYS39bQnfdkqb68STkwjGDZk3HgYCoq_VWsGtoSQPWktqVs2mlT6vl_gIvqTkdNc5eaHEO1mBzlrOx5KcjY-SAl7PeTCeV2cFrq8BeE/s1600/r225_b1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkVW8sCSlXGvcgOEivuaT7FfExd6NEVL2Lb8K_zYS39bQnfdkqb68STkwjGDZk3HgYCoq_VWsGtoSQPWktqVs2mlT6vl_gIvqTkdNc5eaHEO1mBzlrOx5KcjY-SAl7PeTCeV2cFrq8BeE/s550/r225_b1.JPG" /></a></div>
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Mult timp telina a fost un fel de cenusareasa in bucataria mea. Adica folosita relativ des, dar mult subestimata. :)<br />
Asta pana cand intr-o zi mi-am comandat niste telina pane la raposatul restaurant Louisenhof (zic raposatul pentru ca s-a inchis de tot, atat cel de pe Stefan Mihaileanu cat si cel de pe Barbu Vacarescu, pacat).<br />
Am fost placut impresionat, gustul si textura telinei erau schimbate total fata de telina cruda. Facuta pane era mult mai moale iar gustul mult mai bland, pe scurt a fost cam buna.<br />
Asa ca ce mai tura-vura am decis sa incerc si eu. :)<br />
<br />
<a name='more'></a>Ingrediente:<br />
- o telina marisoara<br />
<br />
- 2 cani faina <br />
- 1 lingurita praf de copt<br />
- 1 ou<br />
- 3/4 cana bere (sau apa minerala) <br />
- 1 lingurita sare<br />
- un praf de piper<br />
<br />
Amestecam o cana de faina cu praful de copt, ou, berea, sare si piper (folosind mixerul).<br />
In final ar trebuie sa obtinem ceva similar aluatului de clatite.<br />
<br />
Curatam telina si o taiem felii de 5 mm (nu mai mult!).<br />
Tavalim fiecare felie prin faina ramasa apoi o dam prin aluat. Un pic de atentie aici, stratul de aluat trebuie sa fie subtire si uniform. Nu incarcati prea tare cu aluat pentru ca in final o sa obtineti niste gogosici cu ceva telina inauntru (cum am patit eu la una dintre incercari). :))<br />
<br />
Prajim 2-3 minute pe fiecare parte in ulei incins la 175 grade celsius, pana se rumenesc frumos.<br />
Ideal e sa prajim in cat mai mult ulei (asa numitul deep-fry) asa ca folositi o tigaie/recipient cat mai adanc si puneti ulei in strat de 4-5 cm.<br />
<br />
O data prajite le punem pe o tava tapetata cu servete de bucatarie pentru a se scurge uleiul.<br />
<br />
Ca sugestii de servire ar merge un aioli ceva sau daca vreti ceva mai usor un sos de iaurt cu usturoi si de ce nu, si o salata coleslaw pe langa.<br />
<br />
Pofta buna!<br />
<br />Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com0tag:blogger.com,1999:blog-844854141356546100.post-14809824637504214362014-11-26T21:38:00.000+02:002014-11-26T21:39:06.279+02:00Pizza cu vinete, dovlecei si pesto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS7bePR6xNlVCase2upAM2zoeHpICx7avx583KxbcKjAVpmEA3KWNLk0trYAe9kTyDdYtOcCrs1lAQ4is_-hdMx4zKULdRN4ybvLJIfJ1VNDNqstfc7WUbGbU_w_Dfb-XJQqMQu9DpotGV/s1600/r223_b1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS7bePR6xNlVCase2upAM2zoeHpICx7avx583KxbcKjAVpmEA3KWNLk0trYAe9kTyDdYtOcCrs1lAQ4is_-hdMx4zKULdRN4ybvLJIfJ1VNDNqstfc7WUbGbU_w_Dfb-XJQqMQu9DpotGV/s550/r223_b1.JPG" /></a></div>
<br />
Pizza...<br />
Pe de o parte nebunie din punct de vedere al gustului (as manca zilnic daca s-ar putea) pe de alta parte cosmar din punct de vedere al combinatiei de ingrediente (adica fainoase cu branzeturi plus carne/mezeluri, cum nu se poate mai rau).<br />
<br />
Evident, daca nu exagerati merge o pizza din cand in cand, nu va interzice nimeni. :)<br />
Si ca sa dreg un pic busuiocul o sa prezint azi o pizza fara carne, dar foarte buna in schimb.<br />
<br />
<a name='more'></a> Ingrediente (pt 2 pizza la 32 cm):<br />
- blat de pizza <br />
- 300-400g mozarella<br />
- 100g branza de capra (merge si mai mult)<br />
- 1 vanata mica<br />
- 1 dovlecel mic-mediu<br />
- pasta (''pasata'') de rosii cam 150ml (gen aia de la cirio de se gaseste la cutii de carton)<br />
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- o mana mare mare de busuioc proaspat<br />
- 1-2 linguri seminte de pin<br />
- 2-3 linguri ulei de masline<br />
- 1-2 linguri parmezan ras<br />
- un pic de apa <br />
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- oregano si busuioc uscate<br />
- sare, piper, zahar <br />
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Incepem cu pesto, teoria spune ca trebuie la mojar (ceea ce este destul de anevoios) dar putem trisa un pic si baga la robot/blender. Atentie la dimensiunea vasului, daca cantitatile sunt mici o sa va tb si un vas mic altfel toate ingredientele o sa se imprastie pe peretii vasului si aia e. :)<br />
Eu unul am folosit vasul de la blenderul vertical (care e destul de mic) si a iesit numai bine.<br />
Asadar, pentru pesto punem toate ingredientele in robot/blender (punand doar 1-2 linguri de apa la inceput) si amestecam pana obtinem o pasta omogena si usor fluida. Daca e nevoie mai puneti apa cate un pic si la final potriviti de sare si piper.<br />
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Pentru sosul de rosii treaba e si mai simpla, amestecam pasata de rosii cu cate un praf de oregano, busuioc si zahar apoi potrivim cu sare si piper.<br />
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La blat nu mai dau retete pentru ca eu il fac la masina ceea ce va recomand si voua in conformitate cu programul masinii. :)<br />
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Pana sa asamblam facem repede si legumele la gratar. Mai precis taiem vinata si dovlecelul in felii de 0.5 cm, le ungem cu ulei si la facem la gratar pana se rumenesc frumos, cam ca in poza.<br />
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Intindem blatul si il ungem un strat subtire de sos de rosii. Intindem si un strat subtire de pesto apoi distribuim mozarella taiata felii subtiri. Punem legumele si branza de capra si dam la cuptor (incins bine la 250 grade) pentru 7-8 minute.<br />
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Si gata, pofta buna! <br />
<br />Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com0tag:blogger.com,1999:blog-844854141356546100.post-56075218337855512702014-10-05T23:48:00.002+03:002014-10-05T23:48:37.970+03:00Frankfurt<div class="separator" style="clear: both; text-align: center;">
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Relativ de curand am fost la Frankfurt (pe Main) cu scopul declarat de a ne vizita niste prieteni.<br />
Desi am plecat cu asteptari limitate (din punct de vedere culinar) am fost placut impresionat. Asta pentru ca Frankfurt este un oras foarte cosmopolit cu multe influente culinare. Am intalnit multe magazine etnice, atat pe filiera turceasca sau arabeasca, cat si pe filiera asiatica.<br />
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In plus orasul detine si o piata alimentara (Kleinmarkthalle) foarte intersanta (desi cam mica).<br />
Ca de obicei o sa las pozele sa vorbeasca avand grija sa punctez din cand in cand aspectele mai interesante.<br />
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Primul popas a fost intr-o piata de weekend (daca am retinut bine) situata central oarescum in apropiere de metrou Hauptwache.<br />
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Sosul verde din poza de mai sus este ceva specific zonei, la fel ca si vinul de mere din prima poza. :)<br />
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Mai apoi am trecut si pe langa un restaurant cu specific romanesc intitulat sugestiv 'La saorma'.<br />
Sincer prima data am crezut ca nu vad bine si am traversat strada ca sa ma uit pe indelete. Moment in care am constatat ca intr-adevar specificul este romanesc cu alde mici, fripturi, ciorbe etc. :))) <br />
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Dupa o plimbare cat se poate de interesanta pe malul Main-ului (prin piata de vechituri) am ajuns in mod cu totul si cu totul intamplator intr-o cofetarie cat se poate de competenta.<br />
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unde am executat un strudel si un tort cu ciocolata, foarte bune amandoua<br />
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Dupa care am ajuns la Kleinmarkthalle. Ca sa detaliez un mic aici se gasesc atat tarabe cu legume, macelarii, pescarii cat si mici standuri cu delicatese si condimente.<br />
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Pe langa faptul ca mi-am facut provizii de condimente (gen curry-uri ceva mai exotice, condimente jerk sau sare neagra) am testat un pic si mezelurile locale,<br />
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(cel din dreapta a fost poezie pe hartie de ambalaj :)), un fel de salamo-aspic cu limba de vita, mai mult decat delicios)<br />
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In rest ce sa zic, la ceas de seara am petrecut pe o strada unde avea loc un fel de festival unde atractia culinara a serii mi s-a parut a fi un stand portughez cu peste si fructe de mare<br />
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O sa mentionez si saorma mancata la ceas si mai tarziu in seara (dupa ce am testat temeinic vinul de mere).<br />
Care soarma a fost extrem de buna si extrem de mica, total diferita de standardul din Bucuresti. :) (cu o carne foarte aromata, extrem de mult patrunjel si un sos bazat pe tahini)<br />
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Am mai mancat si un ciolan de porc undeva pe Valea Rinului dar din pacate nu i-am facut poza. Va trebuie sa ma credeti pe cuvant cand va spun ca avea un sorici uns cu miere si foarte crocant plua o carne de se topea in gura (eh, detalii). <br />
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Eh, si cam asta ar fi, sper ca v-am trezit interesul. :)Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com0tag:blogger.com,1999:blog-844854141356546100.post-25807972039445185832014-09-28T23:12:00.000+03:002014-09-28T23:14:14.643+03:00Curry cu creveti<div class="separator" style="clear: both; text-align: center;">
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<br />
Un curry ceva mai usor, cu creveti (de origine indiana).<br />
Bine, sincer vorbind avem de a face cu o varianta ceva mai europenizata (nu de alta dar reteta am gasit-o pe un site din UK). :)<br />
Oricum, rezultatul final a fost delicios asa ca recomand. Pentru o varianta mai ne-picanta puteti renunta la ardeiul iute si folosi un praf de curry ceva mai bland.<br />
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<a name='more'></a><br />
Ingrediente<br />
- 2-3 catei usturoi<br />
- o bucata de ghimbir de 2-3 cm, curatata<br />
- 2 linguri ulei<br />
- 3-4 cuisoare<br />
- 4 seminte de cardamon<br />
- 4 boabe de ienibahar<br />
- un praf de scortisoara <br />
- 1 frunza de dafin<br />
- 1 ceapa mica (taiata marunt)<br />
- 1 lingurita praf de curry<br />
- 1 ardei iute (taiat marunt)<br />
- 100g rosii din conserva<br />
- 100ml lapte de cocos<br />
- 1 cana de apa<br />
- 1 lingurita de sare<br />
- 350g creveti curatati<br />
- 1 lingura coriandru tocat (sau patrunjel)<br />
- 1 lingurita suc de lime (sau lamaie)<br />
<br />
Radem usturoiul si ghimbirul pe o razatoare fina si punem deoparte.<br />
<br />
Incingem uleiul si adaugam cuisoarele, cardamanonul, ienibaharul, scortisoara si dafinul amestecand pret de 30 secunde.<br />
Adaugam si ceapa si amestecam inca 3 minute pana se rumeneste un pic. Punem si amestecul de ghimbir/usturoi, ardeiul iute si curry si mai tinem cam 1 minut.<br />
Urmeaza rosiile si laptele de cocos pe care le tinem cam 7 minute (amestecand din cand in cand).<br />
Punem apa si asteptam pana da in clocot. Reducem focul si tinem cam 6 minute pana sosul se ingroasa. Adaugam crevetii si mai tinem inca 5 minute. La final adaugam coriandrul si zeama de lime si servim cu orez.<br />
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Pofta buna!Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com0tag:blogger.com,1999:blog-844854141356546100.post-20283965845907492152014-08-04T22:48:00.000+03:002014-08-04T22:48:34.443+03:00Ras asfour<div class="separator" style="clear: both; text-align: center;">
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Ras as four este o mancare de origine libaneza bazata pe carne, ceapa si sirop de rodii.<br />
In traducere mot-a-mot inseamna limba de pasare, si asta datorita carnii taiata in fasii lungi si subiri similare cumva cu o limba de pasare.<br />
Exista variante cu vita si pui dar sincer as recomanda varianta cu vita, gustul 'plin' al carnii de vita se imbina perfect cu ceapa si siropul de rodii.<br />
Traditional ras asfour intra la categoria aperitivelor calde, dar nu va impiedica nimeni sa o consumati si ca fel principal. :)<br />
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<a name='more'></a>Ingrediente:<br />
- 350-400g carne de vita sau preferabil vitel (pulpa, antricot)<br />
- 2 cepe medii<br />
- 3 linguri ulei de masline<br />
- 4-5 linguri sirop de rodii<br />
- 100-125ml supa de vita sau apa fierbinte<br />
- sare/piper<br />
<br />
Taiem carnea fasii subtiri si ceapa julien.<br />
Incingem uleiul intr-o tigaie si rumenim carnea la foc mare (~5 min). Punem si ceapa si tinem pana se rumeneste si ea.<br />
Adaugam supa/apa si siropul de rodii si reducem un pic focul. Tinem pana cand carnea se patrunde bine si sosul se ingroasa. La final potrivim de sare si piper.<br />
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Pofta buna!Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com0tag:blogger.com,1999:blog-844854141356546100.post-62691921151783859742014-08-03T23:42:00.000+03:002014-08-03T23:43:30.226+03:00À Paris - patiseriile (din nou)<div class="separator" style="clear: both; text-align: center;">
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Acum ceva timp am facut un mic review patiseriilor din Paris, spre deliciul fanilor amatori de dulciuri.<br />
Ei bine, a sosit momentul sa vin si cu continuarea, asta pentru ca undeva pe la sfarsitul lui mai am mai facut o vizita la Paris, unde in lipsa de altceva mai bun am fost silit sa ma delectez cu prajituri si dulciuri fine. :)<br />
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<a name='more'></a>Pain de Sucre, chiar poza de la inceputul postarii.<br />
E considerata o cofetarie din top 10 (ma rog si topurile astea sunt relative, daca ar fi sa reunim toate topurile 10 probabil ca am obtine un top 100, lol).<br />
Sincer sa fiu am descoperit-o total intamplator in timp ce bantuiam pe Rue Rambuteau.<br />
De la inceput am simtit ca este ceva deosebit, atat prin prisma aspectului cat si prin cea a pretului (prajiturile sunt un pic scumpute, undeva la 5-6.5 eur, ceea ce este multicel chiar si pt Paris)<br />
Degustarea ad-hoc a confirmat, foarte bun asa ca recomand. <br />
<br />
Ca o paranteza in timp ce mergea la pas pe aceasi strada am remarcat un fenomen ciudat, patiserii transformate in alte magazine (dar cu firma originala pastrata), probabil un marketing ceva mai ciudat, cine stie. :)<br />
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Urmatoarea oprite a fost L'eclair de genie (Rue Pavée), un magazin dedicat aproape in totalitate eclerelor (recomandat de catre o colega din Paris).<br />
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Care eclere sunt o varianta mult mai nobila a celor de la noi (clasicele cu ciocolata, nes si frisca), cu combinatii care de care mai apetisante.<br />
Am incercat un ecler cu zmeura si fructul pasiunii si primul lucru care mi-a trecut prin cap a fost: "poezie". Ce sa mai zic, cuvintele sunt de prisos. :)<br />
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Urmeaza Eric Kayser (Rue de Bac) unde am ajuns intr-o duminica in timp ce ma indreptam cu elan spre cartierul Latin.<br />
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Cofetaria face parte dintr-un mic lant si prajiturile sunt chiar bune, merita incercata si asta.<br />
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Si ultima recomandare (via aceasi colega) ar fi Stohrer (Rue Montorgueil), care ar fi cea mai veche sau una dintre cele mai vechi patiserii din Paris.<br />
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Prajiturile sunt bune si ceva mai accesibile ca pret (4-5 eur), au si un raion de delicaterie care merita testat si el.<br />
Ca o parantaza strada Rue Montorgueil este plina de delicaterii, magazine de branzeturi, pescarii etc asa ca as recomanda-o oricarui pofticios.<br />
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Cam atat pentru acum, sper sa revin si cu alte recomandari pentru ca lista mea inca nu a fost bifata in intregime. :)Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com0tag:blogger.com,1999:blog-844854141356546100.post-20082308738009258262014-06-25T22:36:00.001+03:002014-06-25T22:36:29.788+03:00Pollo allimone (pui cu lamaie)<div class="separator" style="clear: both; text-align: center;">
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O reteta extrem de simpla, cu o aroma deosebita data de lamaie.<br />
Sincer nu ma asteptam sa iasa ceva atat de bun, intr-un timp atat de scurt si cu ingrediente relativ putine. :)<br />
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<a name='more'></a>Ingrediente (pt 2-3 pers):<br />
- 500g piept de pui taiat felii subtiri (cam 5mm grosime)<br />
- 2 linguri ulei de masline<br />
- 2 catei de usturoi mici/medii sau unul mare (taiate bucati mari) <br />
- 1 lingura capere (maruntite un pic, daca sunt din cele mari)<br />
- 60 ml vin alb sec sau demi-sec<br />
- 1 lingura unt<br />
- zeama si coaja rasa de la jumatate de lamaie<br />
- faina (pentru tavalit puiul)<br />
- sare si piper<br />
- patrunjel taiat marunt (1 lingura)<br />
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Presaram puiul cu sare si piper apoi il dam prin faina. Incingem uleiul de masline intr-o tigaie la foc mediu-mare si adaugam usturoiul si caperele. Tinem cam un minut amestecand continuu, ca sa nu se arda usturoiul.<br />
Adaugam pieptul de pui si tinem pe fiecare parte pana cand se rumeneste usor. <br />
Turnam vinul, apoi punem untul, zeama si coaja de lamaie, un pic de sare si patrunjelul. Tincem 2-3 minute pana cand sosul scade si aia e. :)<br />
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Pofta buna!Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com0tag:blogger.com,1999:blog-844854141356546100.post-27142270824947353552014-04-10T22:54:00.004+03:002014-04-10T22:54:49.574+03:00Salata cu hering, cartofi si sfecla cu dressing de mustar<div class="separator" style="clear: both; text-align: center;">
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O reteta un pic deplasata din punct de vedere temporal, avand in vedere ca primavara a inceput sa isi intre in drepturi si pietele sunt deja pline cu salata, leurda, untisor, etc.<br />
In orice caz, salata de fata a iesit chiar buna de fiecare data asa ca m-am simtit obligat sa o prezint publicului larg (chiar si cu intarzierea de rigoare) :)<br />
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<a name='more'></a>Ingrediente (pt 2 persoane):<br />
Pt salata <br />
- 200-300g hering marinat (sau macrou)<br />
- 300g cartofi<br />
- 200g sfecla<br />
- o ceapa mica/medie<br />
- o mana de masline <br />
<br />
Pt dressing<br />
- 2.5-3 linguri zeama lamaie<br />
- 1 lingurita otet<br />
- 7 linguri ulei de masline<br />
- 1 lingurita mustar<br />
- 1 lingurita miere<br />
- 1 lingurita marar tocat marunt<br />
- sare piper<br />
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Fierbem cartofii taiati cuburi si cand sunt gata ii lasam sa se raceasca.<br />
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Sfecla o putem face fie la cuptor fie fiarta (in ambele cazuri se va folosi intreaga).<br />
Ca sa vedeti ca e gata introduceti un cutit subtire in ea, daca nu intampina rezistenta e facuta.<br />
Dupa ce sfecla a fost gatita o lasam la racit apoi o curatam si o taiem cubulete si pe ea.<br />
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Taiem ceapa julienne.<br />
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Pentru dressing amestecam toate ingredientele, potrivim de sare si piper apoi il turnam peste hering, cartofi, sfecla, ceapa si masline.<br />
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Si cam asta e, destul de simplu pana la urma. <br />
Ca o paranteza, pentru dressing sursa de inspiratie a fost sosul de mustar care vine cu somonul marinat de la Ikea. :) <br />
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Pofta buna!Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com0tag:blogger.com,1999:blog-844854141356546100.post-39928500950815740492014-03-28T23:48:00.005+02:002014-03-28T23:48:57.253+02:00Creme brulee (crème brûlée)<div class="separator" style="clear: both; text-align: center;">
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Creme brulee este un desert de origine franceza, dar nu numai (exista variante si in Anglia - "burnt cream" sau Spania - ''crema catalana'', de unde evident si cateva controverse asupra originii produsului). :)<br />
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Oricum in Franta este extrem de popular asa ca il putem considera linistiti un desert tipic frantuzesc. Principiul este extrem de simplu, o crema (ceva mai consistenta) cu un pic de zahar caramelizat deasupra.<br />
Secretul consta in contrastul dintre crema rece si caramelul cald (la nivel de temperatura) si intre crema moale si caramelul crocant (la nivel de textura).<br />
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In mod standard pentru aroma se foloseste vanilie dar exista si alte variante (cu ghimbir, cardamon, coaja de portocale, etc). Exista si o varianta cu ciocolata, testata personal pe care o voi posta cat de curand. :)<br />
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<a name='more'></a>Doua aspecte foarte importante:<br />
- creme brulee se prepara si serveste in vase de ceramica individuale (asa numitele <a href="http://en.wikipedia.org/wiki/Ramekin">ramekin</a>). Eu am folosit unele de aprox 200 ml fiecare<br />
- o sa va trebuiasca un arzator de cremee brulee ca sa iasa treaba perfect (din fericire se gasesc si la noi, in magazinele online)<br />
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Ingrediente:<br />
- 500-550 ml smantana de gatit 30% grasime (la cutie)<br />
- 1 pastaie de vanilie<br />
- 5 galbenusuri<br />
- 60g zahar alb<br />
- 60g zahar brun<br />
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Setam cuptorul la 170 grade, punem o tava ceva mai incapatoare si turnam apa.<br />
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Incalzim smantana intr-o craticioara (la foc mediu). Taiem vanilia si adaugam semintele impreuna cu pastaia de vanilie golita. Tinem cam 5 minute iar la final scoatem pastaia de vanilie. Lasam sa se raceasca un pic cat pregatim restul.<br />
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Cu ajutorul unui mixer amestecam galbenusurile cu zahar (cel alb) pana se omogenizeaza si amestecul se deschide la culoare.<br />
Adaugam smantana si amestcam. Turnam in forme si le punem in vasul cu apa din cuptor (care practic e un fel de bain marie). Nivelul apei ar tb sa acopere cam 2/3 -> 3/4 din inaltimea formelor.<br />
Tinem la cuptor 40 minute.<br />
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Lasam sa sa raceasca si apoi dam la frigider pentru minim 6h (preferabil 12h).<br />
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Chiar inainte de a le servi turnam aprox o lingura de zahar brun deasuprea fiecarei forme (ar tb sa avem un strat subtire altfel caramelul iese prea gros) si caramelizam cu arzatorul special.<br />
Lasam 20-30 secunde si gata.<br />
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Savurati! :)Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com0tag:blogger.com,1999:blog-844854141356546100.post-5882869134137073882014-03-27T22:56:00.002+02:002014-03-27T22:59:49.799+02:00À Paris - Salon de l'Agriculture 2014<div class="separator" style="clear: both; text-align: center;">
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Ramasesem dator cu o postare legata de Salon de l'Agriculture, unde din fericire am reusit sa ajung cu ocazia ultimei mele vizite la Paris.<br />
Dupa cum ii spune numele avem de a face cu o expozitie legata de agricultura si domeniile conexe. Cum ar fi mancarea de exemplu. :)<br />
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Salonul a avut loc la sfarsitul lui februarie, inceputul lui martie si daca nu ma insel eu m-am dus chiar de 1 Martie (asta e, in loc sa ofer martisoare celor dragi am fost nevoit sa ma delectez cu foie gras si alte bunatati).<br />
Ca si localizare a avut la centrul expozitional Porte de Versailles situat undeva in sudul Parisului pe linia de metrou 12.<br />
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Salonul a avut mai multe corpuri, dar cele mai interesante mi s-au parut cele din corpul 7 unde la parter am descoperit expuse o gramada de animale (vii). Etajul 1 a fost dedicat gastronomiei franceze in timp ce etajul 2 a fost impartit de gastronomiile din toata lumea.<br />
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Nu cred ca are rost sa punctez ca cea mai mare parte din timp mi-am pierdut-o in corpul 7, etajul 1 si 2? :) <br />
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Unde domnul acesta (plin de antren de altfel) improviza echivalentul unui teatru de papusi, dar cu pesti (?!?!). :))<br />
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Am invatat si cum se fileteaza un peste plat<br />
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Evident, ca de obicei in ocazii de genul acesta jambon la tot pasul.<br />
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Branzeturi, din care mi-am luat si eu: Morbier (cu dunga albastra in mijloc) si Bleu de Gex (cea cu mucegai)<br />
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Foaie gras (de fapt nu era chiar foie gras ci ficatul crud facut pe plita) asezonat cu un sos de ceapa si trufe. Mi-am luat si din asta ce era sa fac. :)<br />
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Dulciuri, fara comentarii...<br />
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Ceva mezeluri de origine italiana (asta insemnand ca am trecut la etajul 2).<br />
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Chorizo si alte bunatati.<br />
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Parmezan in varianta XXL (sau TTG) ;)<br />
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O selectie impresionanta de masline<br />
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Ceva preparate de origine marocana <br />
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Cannoli si alte dulciuri italiene<br />
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Nuga<br />
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Iar la final, ca bonus asa si ceva poze de la parter<br />
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In rest ce sa zic, pozele nu cred ca au reusit sa surprinda in totalitate atmosfera si varietatea produselor. De exmplu, nu am pozat nimic legat de vinuri care erau prezente din abundenta sau bere (la fel, foarte multe micro-berarii erau prezente fiecare cu standul ei).<br />
Asta pentru ca poate erau si printre cele mai aglomerate standuri, nu stiu ce sa zic. :)<br />
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De asmenea nu am mai apucat sa pozez standurile cu condimente/mirodenii. Dar o sa ma laud cu faptul ca mi-am luat vanilie la un pret imbatabil, 10 batoane maricele la 10 eur, mult mai bine ca la noi.<br />
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Un singur lucru nu mi-a placut, aglomeratia. Fara nicio gluma a fost criminal, asta poate si pentru ca am fost sambata, eu si jumatate de Paris probabil. :))<br />
Asa ca dupa cele 4-5 ore de vizita am plecat destul de confuz si bulversat (dar cu sacosa si stomacul pline!)Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com0tag:blogger.com,1999:blog-844854141356546100.post-74680697825029167662014-03-18T22:02:00.000+02:002014-03-18T22:02:54.062+02:00À Paris - patiseriile (partea a patra)<div class="separator" style="clear: both; text-align: center;">
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Unul din motivele absentei mele aici in plan culinaro-literar (lol) a fost o oaresce vizita la Paris (ceva mai lunguta, in interes de servici ca de obicei).<br />
Asta e, nu e usor, cineva trebuie sa se sacrifice pentru binele umanitatii. :)<br />
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Eh, cum deja am tot mai povestit aici despre Paris am zis sa vin cu niscai chestii noi. Asa ca azi o sa explic cam cum sta treaba cu dulciurile si zilele urmatoare o sa va fac un rezumat de la Salon d'agriculture, cu care am avut norocul sa ma suprapun (o experienta extraordinara de altfel).<br />
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<a name='more'></a>Acum, sa revenim la dulciurile noastre. Probabil ca stiti deja ca la Paris (in Franta in general) sunt cele mai bune dulciuri din lume.<br />
Exista patisieri care sunt la fel de celebri ca actorii sau creatorii de moda. In afara de prajiturile clasice fiecare dintre ei creeza prajituri si gusturi noi, intr-un proces continuu spre deliciul consumatorilor mai mult sau mai putin dependenti.<br />
Practic, e ca si cum ati manca prajituri de la Kenzo, Burberry, Versace sau mai stiu eu ce designer. :)<br />
Sa incepem ...<br />
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<u><a href="http://www.lapatisseriedesreves.com/">Patisserie des reves - Philippe Conticini</a> </u><br />
Unul dintre cei mai buni patisieri din Franta, daca nu cel mai bun. Mi-a fost recomandat cu insistenta de un coleg francez asa ca nu aveam cum sa ma duc.<br />
Intamplarea a facut sa nu citesc bine programul, asa ca la prima vizita era inchis. A doua vizita s-a concretizat exact in ziua in care aveam zborul de intors, cu 2h inainte de imi termina bagajul. :))))<br />
Prajitura de mai sus tine de aceasta patiserie, se cheama Paris-Brest si este un ''french classic'. Aluat fraged, cu doua tipuri de crema, adica cam asa ceva:<br />
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Evident, oferta era mult mai vasta iar prezentarea foarte interesanta. Fiecare tip de prajitura era prezentata sub un clopot de sticla, in varianta maxi. Dupa ce te lamureai comandai la casa, unde exista si optiunea unei portii individuale.<br />
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Patisserie de reves are mai multe locatii in Paris, ce trebuie sa retineti ca prajituri se pot manca la fata locului doar in cea de pe Rue de Longchamp, care are si un salon de ceai (asta e si marea problema la Paris, multe cofetarii vand doar pentru acasa, iar cele care vand si pentru consum pe loc o fac prin saloane de ceai).<br />
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<a href="http://www.pierreherme.com/">Pierre Hermé - regele macaron-urilor</a><br />
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Alta patiserie celebra, axata in special pe macarons (care ar fi cele mai bune din Paris, daca nu si Franta).<br />
Evident, in afara de macarons exista o gama foarte larga de prajituri, care de care mai cu vino incoa.<br />
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Eu unul am incercat doar macarons, mi-am luat 6 bucati fiecare de alt fel.<br />
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De departe cel mai bun a fost cel cu ciocolata si fructul pasiunii (cu totul si cu totul deosebit), dar nici cel cu ciocolata si menta sau trandafiri n-au fost mai prejos.<br />
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<a href="http://www.carlmarletti.com/">Carl Marletti</a><br />
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Spre mandria mea patiseria asta am decoperit-o singur. In schimb unul dintre colegii francezi mi-a punctat faptul ca avem de a face cu un patisier specializat in caramel, lucru pe care l-am si testat.<br />
Am mancat o prajitura numita Ambre care continea un nucleu de caramel in mijlocul unei creme fine. Ceva special, bineinteles. :)<br />
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In afara delicateselor de mai sus am cochetat cu prajituri banale (de zi cu zi cum s-ar spune), fie de la Paul, fie de la boulangeriile pe langa am trecut, fie de la magazinul cu salate si sandwich-uri de unde mi-am mai luat pranzul catava zile la rand.<br />
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Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com0tag:blogger.com,1999:blog-844854141356546100.post-71006225650469489532014-02-19T23:23:00.000+02:002014-02-19T23:32:24.260+02:00Cartofi cu ardei (in stil indian)<div class="separator" style="clear: both; text-align: center;">
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O reteta de origine indiana, delicioasa si foarte simplu de executat.<br />
Initial am fost circumspect, nu de alta cartofi aromati cu chimion si/sau coriandru am mai tot incercat in diverse moduri (de obicei stil libanez-oriental). Ei bine, treaba sta altfel aici, atat datorita ardeilor cat si datorita tehnicii de aromatizare a uleiului, specifica bucatariei indiene.<br />
Asa ca ce mai tura-vura, nu mai stati pe ganduri si incercati si reteta asta. :)<br />
Merge ca fel principal vegetarian, alaturi de o raita ceva sau de ce nu, chiar si ca garnitura.<br />
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<a name='more'></a>Ingrediente:<br />
- 2 linguri de ulei (de floarea soarelui)<br />
- 1/4 lingurita seminte de chimion intregi<br />
- 1/4 lingurita turmeric<br />
- 200-300g ardei gras curatat taiat fasii de 1-2 cm<br />
- 300g cartofi curatati si taiati fasii de 1-2 cm (stil wedges)<br />
- 1/4 lingurita piper cayenne<br />
- 1/2 lingurita coriandru macinat/pisat<br />
- sare <br />
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Incingem uleiul bine de tot la foc mare (aproape de punctul de fumegare). Punem chimionul si lasam cam 10 secunde amestecand continuu. Adaugam si turmericul si mai amestecam un pic.<br />
Punem apoi cartofii si ardeii si amestecam. Urmeaza piperul cayenne, coriandrul si sarea. Amestecam cam 1 minut dupa care reducem la foc mediu si tinem pana cartofii s-au facut.<br />
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Si cam asta e, simplu dupa cum am mentionat initial. :)<br />
Pofta buna!Raduhttp://www.blogger.com/profile/06229107010883289057noreply@blogger.com0