Supa-crema din frunze de ridichi / Radish leaves cream soup

O reteta magnifica, de la (cine oare???) Laura A! Tare sceptica am fost ca va avea gust bun o supa facuta din … frunze de ridichi! Da, da. Si culoarea mi-a incuviintat temerile: prea verde! Insa va marturisesc ca este o supa absolut delicioasa, simpla, ieftina (nu risipim nimic) si vegana! Delicioasa!

I found this recipe on Laura's blog. I must confes that I was skeptical… That very… green colour didn’t seem very tasty. But… I made it! And oh my! Is this soup tasty! Trust me – after a bowl of radish leaves soup you will adore green :D

Ingrediente:

- frunze de la 2 legaturi de ridichi

- 2 cartofi potriviti

- 1 ceapa rosie potrivita

- sare

- 1,5 L apa

- optional un cubulet de unt

Ingredients:

- radish leaves from 2 bundled radishes

- 2 medium potatoes

- 1 medium red onion

- salt

- 1,5 L water

- optional : 1 Tbs butter

Spalati frunzele de ridichi foarte bine. Curatati ceapa si cartofii si taiati-le bucati potrivite. Puneti-le intr-o oala, turnati apa peste ele si dati-le la fiert.

Wash the leaves very well. Peel the potatoes and the onion and cut them in medium pieces. Place them in a pot, pour the water and let them boil until they are tender.

Scurgeti apa intr-un vas si separat pasati legumele cu blenderul. Adaugati apa in care au fiert, condimentati si adaugati untul (optional), amestecati si serviti cu felii proaspete de ridiche sau crutoane.

Pour the water in a bowl. Separately blend all the boiled veggies. Add the water, the salt and the butter (or Earth Balance margarine), stir and serve with fresh radish slices or with croutons.

Bomboane colorate / Colorfull raw candies

De obicei dimineata am chef sa mananc ceva dulce. M-am pus pe treaba in aceasta dimineata si am incropit ceva repede, cu ce aveam prin camara. Au rezultat niste bomboane delicioase si sanatoase.

I usually like to have “sweet” breakfasts. So today I made something sweet, tasty, healthy and very easy to prepare: delicious raw candies!

Ingrediente:

- 1/2 cana fulgi de ovaz

- 1/2 Cup oat flakes

- 1/3 cana seminte e dovleac crude

- 1/3 Cup raw pumpkin seeds

- 1/3 cana alune de padure crude

- 1/3 Cup raw nuts

- 1 lg stafide aurii

- 1 Tbs golden raisins

- 1/3 cana cirese confiate

- 1/3 Cup dried cherries

- 1 lg mac

- 1 Tbs poppy seeds

- 1 – 2 lg gem de zmeura

- 1 – 2 Tbs raspberry jam

Puneti fulgii de ovaz in blender si macinati-i pana devin o pulbere fina. Adaugati semintele de dovleac si alunele si mai mixati. Apoi puneti ciresele, stafidele si macul si mixati pana rezulta o masa cat de cat omogena.

Blend the oat flakes until they have a fine texture. Add the pumpkin seed, nuts and blend again. Add the cherries, poppy seedss and raisins and mix until you get this texture:

Adaugati gemul. Cand compozitia se lipeste de peretii blenderului puteti opri mixarea.

Add the raspberry jam. Stop blending when the composition sticks on the walls.

Formati bilute. Dati-le la frigider pt 30 minute pentru a se mai intari.

Make small balls. Put them in the fridge for 30 minutes.

Serviti-le cu o cana de ceai neindulcit. Sunt delicioase!

Serve them with a nice cup of unsweetened tea. Mmm… these are wonderful!

Budinca de ciocolata fara foc

Reteta este pe cat se poate de simpla, sanatoasa si rapida. In plus nu necesita fierbere si nu contine lapte sau oua. Deci perfecta pt cei care tin post sau pt vegani. Este groasa, consistenta si foarte gustoasa.

Budinca de ciocolata raw

- 1 avocado bine copt (fara pete sau leziuni)

- 2 banane bine coapte

- 2-3 lg cacao sau pudra de roscove

- sirop de agave sau miere

Avocado si bananele se curata de coaja, se taie felii si se dau la blender pana se maruntesc bine. Se adauga apoi cacao si sirop de agave dupa gust. Se mixeaza pana la omogenizare. Se da la rece pt 30 minute apoi se consuma.

Este un desert foarte sanatos, ideal pt copii. Se consuma ca desert sau la micul dejun impreuna cu alune crude, fructe sau fulgi de cereale.

Prima mea provocare Daring Bakers – Lasagna de casa cu fructe si sos de ciocolata alba / My first Daring Bakers challange – Fruity homemade lasagna with white chocolate sauce

“The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.”

Va anunt cu placere ca incepand cu aceasta luna sunt membru Daring Bakers! Si cred ca sunt si primul blog culinar din Romania inscris in aceasta competitie (corectati-ma daca gresesc)!

Despre ce este vorba asadar? Daring Bakers reprezinta o competitie permanenta unde iti inscrii blogul pentru a participa lunar la o provocare culinara. Mi-a placut aceasta idee si m-am gandit la inceputul anului ca ar fi amuzant sa ma inscriu si sa mai sparg monotonia culinara cu cate o creatie “la comanda”.

Luna aceasta ni s-a cerut sa facem paste de casa. Mai precis lasagna. Si pe cat se poate sa nu ne folosim de masina de paste. Principala provocare a fost sa preparam o lasagna cu spanac insa eu am renuntat la aceasta idee deoarece am avut de ales intre o lasagna sarata si una dulce. Ideea unei lasagna ca desert mi s-a parut fantastica. Insa partea cu pregatirea foilor de lasagna… iti trebuie o duzina de timp, rabdare si nervi. Credeti-ma!

Rezultatul insa a meritat tot efortul: a iesit o lasagna minunata: aromata, cremoasa, suficient de dulce… Un desert perfect si impecabil.

Starting with today, I am a proudly Daring Baker! And I think that I am the first romanian cooking blog that is a DB member! I always enjoyed the DB’s challenges so that I’ve decided to become a member.

This month’s challenge was “homemade lasagna”. The main part was hand-making the pasta – pretty hard I can say… You really need patience and time. A lot of time. You could have choose between Spinach egg pasta and sweet pasta. I must say that the sweet version was more likely for me.

The result was wonderful: a creamy, fragrant and sweet lasagna, mouth-watering. An absolutely perfect desert.

Ingrediente pt foile de lasagna:

- 400 g faina alba

- 4 oua potrivite

- 1 praf de sare

Ingredients for the lasagna sheets:

- 400 g all purpose flour

- 4 medium eggs

- 1 pinch of salt

Pe o plansa de lemn rasturnati faina si formati un mic “vulcan”. Spargeti ouale si turnati continutul in gropita formata in faina; adaugati si sarea. Cu o furculita ametecati cu grija ouale.

Mound the flour in the center of a wooden surface and make a well in the middle. Add the eggs and the salt. Using a fork, beat the eggs carefuly.

Dati faina de pe margini spre centru , amestecand inacelasi timp pt a incorpora ouale. Incepeti sa framantati. S-ar putea ca aluatul sa nu ceara intreaga cantitate de faina. Daca vedeti ca biluta de aluat pe care o framantati este tare si greu de lucrat nu mai adagugati faina. Mie mi-a mai ramas faina neinglobata cam 60 g.

Gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. It might be possible that the dough may not require the entire amount of flour. So check it like this: if the dough ball is hard to knead don’t add any more flour. In my case I left out 60 g.

Framantati biluta obtinuta timp de 15-20 minute. Este destul de greu de framantat. La inceput este usor faramicioasa pentru ca mai apoi sa devina elastica si nelipicioasa. Faceti urmatorul test: apasati cu degetul o particica iar daca urma isi revine rapid, aluarul este bine framantat. Inveliti biluta intr-o folie de plastic si lasati-o sa se odihneasca la temperatura camerei timp de 1 ora.

Knead the dough for 15-20 minutes. It’s kinda hard to knead it but that’s the way it should be. The dough has to become satiny, smooth, and very elastic. Wrap the dough in a plastic wrap an let it relax at room temperature for an hour.

Dupa o ora veti observa ca aluatul este mai moale si mai maleabil.

After an hour you will notice that the dough became more smooth and elastic.

Presati biluta cu mana pentru a o aplatiza putin.

Press the dough ball with your hand, to become flat.

Cu un facalet intindeti aluatul intr-o foaie cat mai subtire.

Using a rolling pin, begin rolling out to form a circle, frequently turning the disc of dough a quarter turn.

Cand foaia devine destul de subtire, incepeti sa rulati aluatul pe facalet. Cu miscari energice si rapide rulati incoace si incolo aluatul infasurat pe facalet, avand grija sa il intindeti cu podul palmei dinspre centru inspre margini. Repetati aceasta miscare de mai multe ori, intorcand foaia pentru ca sa rulati toate marginile.

As the dough thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat.

Foaia rezultata trebuie sa fie mare si foarte subtire: cam la fel de groasa cat o foaie de hartie si semi-transparenta.

The dough disc has to become large and very thin. It should be almoust transparent.

Lasati foaia la temperatura camerei pentru 15-20 minute.

Dry the pasta at room temperature for 15-20 minutes.

Cu ajutorul unei rotite pentru aluat, taiati foaia in bucati egale, de 17 x 9 cm. Lasati sa se usuce pentru maxim 30 minute.

Cut the pasta sheet into 17 x 9 cm rectangles. Let them dry for max. 30 minutes.

Intre timp ne ocupam de umplutura.

Meanwhile we can make the filling.

Ingrediente:

- 100 gr margarina vegetala Earth Balance / unt

- 4 mere,

- 8 smochine seci,

- 100 gr sambure nuca,

- 3 linguri stafide,

- coaja de portocala,

- 2 lingurite mac,

- 100 g Earth Balance margarine / butter

- 4 apples

- 8 dry figs

- 100 g walnuts

- 3 Tbs raisins

- orange peel

- 2 Tsp poppy seeds

Curatati merele de coaja si de samburi si razuiti-le. Amestecati-le cu stafidele umflate prealabil in apa.

Peel and scrape the apples. Mix them with the hidratated raisins (kept in water for an hour).

Taiati smochinele in bucati mici. Puneti o cratita pe foc si topiti margarina. Adaugati merele cu stafidele si smochinele si lasati cateva minute sa se calessca, amestecand continuu.

Cut the figs into small pieces. Melt the margarine in a pan. Add the apples, raisins and figs and cook for a few minutes. Stir.

Inchideti focul si luati cratita deoparte. Adaugati nucile, coaja de portocale si macul. Amestecati.

Turn off the heat. Add walnuts, orange peel and poppy seeds. Mix very well with your wooden spoon.

Ingrediente pt sosul bechamel:

- 2 lg margarina / unt

- 1 lg faina alba

- 300 ml lapte

- 6-7 patratele de ciocolata alba razuite

For the bechamel sauce:

- 2 Tbs Earth Balance margarine '/ butter

- 1 Tbs all purpose flour

- 300 ml milk

- 6-7 white chocolate pieces, grated

Topiti untul apoi adaugati faina si amestecati repede, avand grija sa nu o ardeti. Adaugati laptele si amestecati incontinuu pt a preveni formarea cocoloaselor. Lasati sa fiarba pana se ingroasa. Inchideti focul, lasati 5 minute sa se raceasca si adaugati ciocolata. Amestecati.

Melt the margarine / butter in a pan. Add the flour and stir quickly. Add the milk and stir continuosly in order to prefent lumps. Turn off the heat, let the sauce cool for 5 minutes then add the chocolate and stir.

ASAMBLAREA

ASSEMBLING

Fierbeti cate o foaie de paste in apa cu ulei pt 3 minute. Clatiti fiecare foaie cu apa rece si scurgeti-o.

Boil one by one lasagna sheet for about 3 minutes, in boiling water with some oil. Rinse each boiled sheet with cold water and let it rinse.

Ungeti o forma de copt cu unt. Asezati foile de lasagna apoi umplutura si sos bechamel. Alternati astfel 3-4 randuri de lasagna + umplutura + sos. Peste ultima foaie turnati sos bechamel din belsug si presarati mac. Dati la copt la 200 grade pt 10-15 minute (pana cand se rumeneste).

Grease a baking tin with some margarine / butter. Put a layer of lasagna sheets, fillig and bechamel sauce. Maje 3-4 layers of lasagna sheet + filling + sauce. Top the final layer with bechamel sauce and poppy seeds. Bake at 200 degrees Celsius for 10-15 minutes.

Serviti cu sirop de artar.

Serve with maple syrup.

Rosu

Culoarea saptamanii 27.03-03.04.2009 este ROSU.

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