Saturday, April 14, 2018

easy, no bake, CHOCOLATE MOUSSE CAKE /tort spuma de ciocolată fără coacere/








































I found this adorable video, in romanian, at utube. Cristina and her cute little boy  is telling us how to make this lovely desert.




I like it because was no bake and very easy to settle (about 20 minutes)  leave overnight in refrigerator, finishing and decorating next day.

 WE NEED:
800 ml heavy cream
28oz (800g) chocolate, as follow:
   18oz (520g) semi-sweet chocolate
    10oz(280g) dark (at least 70% cocoa) chocolate



BASE:
200g  Oreos cookie or any biscuits =2 cups=7oz
100g  melted butter = 7 tablespoons

FILLING:
400g  semi-sweet chocolate =14oz
125g  dark chocolate           = 5oz
600ml Heavy Whipping Cream = 2cups and 1/2

GANACHE LAYER, ON TOP OF TORT:
100g semi-sweet chocolate = 4oz  
125g  dark chocolate          = 5oz
200ml Heavy Whipping Cream = 1cup 

DECORATION:
4 tablespoon of sprinkles
 250g nice, ripped raspberry = 1/2 lb.  




    

1. Prepare 9” spring pan lined with parchment paper, bottom and sides.  
NOTE: It is easy if you cut one flat parchment paper for base and  another 3 inch wide for the side. This way you can keep the base paper to add sprinkle on the sides.




BASE.

  1. Process Oreos cookies  in a food processor until fine grind.  
  2. Add melted butter and pulse until the butter is homogenized.
  3. Press this crumbs and butter on the prepared spring pan and refrigerate.





FILLING: 

  1. Whip 1+1/2 cup (400 ml) heavy cream in a stand up mixer until whipped cream is stiff; set aside.
  2. Bring to a boil 1 cup (200 ml) heavy cream, add 14oz (400g) semi-sweet + 5oz(125g) dark chocolate  , stir well until mixer is creamy and silky.
  3. Slowly add the stiff whipped cream, until become nice and smooth.




 

          4. Poor over the base into the prepared spring pan.

5. Refrigerate at least 4 hours, or better overnight.









    Next morning the cake will be hard and one can get tort out of spring pan,  and carefully pulling the  lining paper. 


     You can add sprinkle to the sides.  




Slide over to a nice dish.




MAKING GANACHE.

    Bring to a boil  1 cup (200 ml) heavy cream, add 5oz (125g) DARK chocolate and 4oz (100g) semi-sweet, stir well until mixer is creamy and silky.
Leave to cool down in refrigerator, 10-15 minutes, to be as thick as you still can spread evenly, over the tort.

DECORATION:

I put raspberry on top of the tort, but  you can chose as you like: colored M&M, shaved white/black chocolate, strawberry, raspberry.





























Slide over to a nice dish.

   



























Sunday, November 19, 2017

LINZER TART



As a child my mother would make this tart and she was very happy to tell us that is a very famous Austrian tart  named after the town of Linz.  
 I remember gathering  in fall hazelnuts from the woods in Romania and than we were so happy seeing this desert on the table.
Later on, we went to Von Trap family restaurant in Vermont, and we learn  that lingonberry jam is perfect for this desert.  My mother and my mother in law used raspberry jam that we used to pick from city of Bran’s woods, where my mother in law had her ancestors house.

Lingonberry  fruits are very common in north of Germany, Norwegian and Sweden, dark red fruits ripped in fall.


 This is  my combination of  recipes from:  NY TIME COOKING   and the one from Marshall Faye, the pastry chef at the von Trapp Family Lodge in Stowe, Vermont and my mother’s recipe.  





 INGREDIENTS:

¾ cup/120 grams whole hazelnuts
¾ cup/120 grams whole almonds
1 1/3 cups/170 grams  all-purpose flour, plus more for dusting
12 tablespoons/170 grams unsalted butter, at room temperature 
¾ cup/160 grams sugar
1 egg yolk
1 teaspoon vanilla extract
teaspoon ground cloves
teaspoon ground nutmeg
1 ¼ teaspoons ground cinnamon
½ teaspoon baking powder
¼ teaspoon salt
6 tablespoons lingonberry jam (or raspberry, or plum butter,
                                     or red currant) 

Powdered sugar, optional
  

Step by step recipe from NY TIMES follow.


               
MY NOTE: I MIX ALL THE INGREDIENTS IN A STAND UP  
                    MIXER, UNTIL I HAVE A “GATHER UP DOUGH”.





                   IT IS VERY IMPORTANT TO PUT DOUGH TO  REFRIGERATOR FOR 20-30 MIN, TO GET IT COLD AND MAKE THE TART.
                  
                   DIVIDE DOUGH IN TWO UNEVEN PARTS.  
                   THE BIG PART YOU CAN SET UP ON TART PAN PUSHING SLOWLY WITH YOUR FINGERS, PUT THE JAM ON TOP AND REFRIGERATE. 



               THE SMALER PART OF DOUGH, YOU SPREAD AS A PIE CRUST AND REFRIGERATE. WHEN YOU TAKE OUT FROM REFRIGERATOR IS STIFF AND YOU CAN QUICKLY CUT STRIPS TO MAKE A DESIGN ON TOP AND ON THE MARGIN OF TART.




                 


BAKE AT 350 FOR 40 MINUTES.







MAKE THE DOUGH (from NY TIMES COOKING step by step)

1 In the bowl of a stand mixer with whisk attachment, combine butter, sugar, and lemon and orange zest. Beat until sugar is dissolved and mixture is pale and fluffy, about 3 minutes. Beat in egg, egg yolk and vanilla.

Tuesday, September 26, 2017

THE BEST HUMMUS, from “Silver Palate Cookbook”

 


































The first time I had hummus, I love it! 30 years ago (1987) new to this country, we had lunch all of us in the lab! Somebody brought food from across the street: hummus, tzatziki, falafel, olives, tabbouleh, pita and lavash…. all new to me!! In Romania we don’t have chickpeas, cumin, cilantro,  cardamon and many others…. I just love hummus! 
I start looking and trying recipes, many, many, but this one is the one that I like it, my family like it, I keep making all the time.

Once you have all the measured ingredients, you just put all in a powerful blender and keep mushing, pureeing, mixing… until is a smooth paste! Taste and experiment.....




Silver Palate cookbook, recipe:
4 c. (about 2-1/2 cans) garbanzos (chick-peas), drained
1/2 c. tahini (sesame paste) 
1/3 c. warm water
1/3 c. best quality olive oil
Juice of 2 or 3 lemons
4 or more cloves garlic
1-1/2 t. salt
2 t. ground cumin
Freshly ground black pepper to taste


Sunday, June 4, 2017

EGGPLANT FAN, ROUMANIAN, VINETE IMPANATE CU LEGUME




The first time I found this recipe was in a roumanian blog and I look around and around to find in english. When I told my neighbor how is the recipe, she immediately told me to look for EGGPLANT FAN…. so this is how I get many, many variants of my roumanian recipe.
This is my recipe,  a combination of many recipes I found and it is suit me fine!!!

This is a very good utube video for directions:


Ingredients:

1 tomato
1 sweet pepper
1 eggplant medium
1 sweet onion
1/2 cup shredded mozzarella
   salt
   pepper
1 tablespoon vegetable oil
i cup marinara sauce of your choice.

I am adding ground meat, one pound. (optional)



Directions:

 I pealed eggplant,  cut half on long side. I cut each half as a fan. Make deep, thin  slices carefully not reaching the head of eggplant.
I cut thin slice of onion, tomato and  sweet pepper.
I stuff slices of onion, tomato and pepper in between the eggplant fan slices.

easy, no bake, CHOCOLATE MOUSSE CAKE /tort spuma de ciocolată fără coacere/

I found this adorable video, in romanian, at utube. Cristina and her cute little boy  is telling...