Sunday, October 21, 2018
TRANSLATED BY ME, IN ENGLISH, FROM THIS GREAT ROMANIAN BLOG:
I was looking for this kind of recipe for quite a while…. There are many recipes in internet, French, Romanian, British, Americans, …. but I find this romanian recipe that I like it because has ONLY yolks, sugar, gelatin and whipped cream. No cheese, no milk, no other ingredients…
It is published by Gina Braga, in her romanian blog,
“POFTA BUNA” ( Bon Appétit)
For the cream:
-2 lb of heavy cream (for whipped cream)
- about 3 packs of gelatin (20g)
-1 cup sugar
-1 dash salt
-1 vanilla pod , OR/ 2 teaspoons essence
-2 oranges ( thin slices, no rind)
-1 large compote of pineapple rounds
-other fruit: kiwi, cherry, strawberries, raspberries
-1 thin Sheet cake /OR 300g lady fingers
1. Yolks together with sugar and vanilla stick (seeds and vanilla) are put on bain-marie. Mix continuously, until the sugar dissolves and a thick cream forms.
Great Attention! If you don’t use bain-marie method, the egg mixer does not have to boil, because at this temperature the egg coagulates, curdle.
2. You hydrate Gelatin in a little liquid ( I used peach syrup that I have set aside for dipping lady fingers, but one can use milk, water…) and mixed well, not to remain firm granules. Leave the gelatin mix on counter for about 10 min.
When it has absorbed all the liquid, put it in warm cream (1.) and stir until it dissolves, but be careful not to boil!
.3. You beat heavy cream to make whipped cream.
4. When the yellowish egg/gelatin cream is cold, add it to the whipped cream, turning slightly from bottom to top, so that it is thoroughly mixed, resulting in a gorgeous, yellow and foamy cream.
5. At this moment you can add cubes of fruits (strawberries for instance) washed, and very well dry in paper towel.
Prepare 9” spring pan lined with parchment paper, bottom and sides.
On the bottom start an art assembly, slices of orange, kiwi, pineapple (they will be the face of the cake, so we start to sit from the bottom up). You have the option to create!!!
Add orange slices (without rind) on the margin of the spring pan.
Add few tablespoons of prepared whipped cream , and layer over fruits.
Dip lady fingers in syrup and add neatly over cream.
Add another layer of cream.
One should repeat these layers, but the last layer should be the cream.
I added a piece a parchment paper on top of spring pan and keep the tort in refrigerator, at least 4 hours, better over night.
Next day, peel the parchment paper out and helping with a nice plate, turn everything over it.
Slowly get the spring pan over so the first layer of fruits will be on top.
Friday, August 3, 2018
Last week I had the pleasure to meet HAKAN and his beautiful wife and their children. They are turks and lately live in Romania.
We were invited to our friends who came from Romania for summer vacation. Hakan and his family came with them…..summer vacation, for all…..
When I enter in the house I see Hakan at the huge outside kitchen , all involved in grilling, drinking, speaking…. I feel I am at the right place… I remember in Romania, as a child in summers, waking on streets….. smelling eggplant burning on the grill…. bring so loving memory for me….
Entering into my friends house, in Florida, Hakan on the terrace, nursing a grill and a beer had peppers, onion, tomatoes….beside a lot of eggplants… on the grill…Wonderfull smell that is attracting you there….
The children were happy, shouting and jumping in a enormous infinity pool, right on left of the terrace!
Hakan said is making for all of us, Baba Ghanoush! Wonderful! I was thinking!!!!.... real Baba Ghanoush by a turk, from Turkey in Florida!! I was preparing for a real treat.
I have seen all the vegetables on grill, I was thinking he is going to make a additional salad…. But NOOO! he cleaned, cut, mushed , all the grilled vegetable, together: tomatoes, colored peppers, few hot peppers, eggplant, making a tasteful mush….
I was surprised!!
All restaurants, in Boston, New Hampshire, New York, Florida,….. and Middle Eastern groceries Stores I went in, all of them
Baba Ghanoush is made from grilled eggplant and spices.
I looked in internet and I find this is Abagannuc, specific to southern Turkish cuisine, from where Hakan is……..
The author, Ozlem Warren, is saying:
"This delicious salad or dip, Abagannuc or Baba ghanoush, is very popular in Antakya and Southern Turkish cuisine and one of our family favorites. It has many variations throughout the Middle East, where tahini maybe added or plain yogurt....
No matter how the finishing touch will be, the essence of this salad remains the same; the aubergines are traditionally cooked over open fire or over the burner to get the smoky flavor. The skin of aubergines, peppers and tomatoes burn and their flesh becomes soft, sweet and tender".
Turkish Abagannuc in Florida (HAKAN’s Baba Ghanoush)
This is OZLEM WARREN recipe, exactly as Hakan cooked for us:
- 2 medium aubergines / eggplants
- 1 pointy red pepper or bell pepper
- 3 small, ripe tomatoes
- Juice of ½ lemon
- 30ml/2 tbsp. extra virgin olive oil
- Salt and freshly ground black pepper to serve
- 1 clove of garlic, crushed with salt and finely chopped***
*** Hakan used a whole garlic, grilled and cleaned
Adding a whole parsley bunch, minced (Hakan used this)
Adding a whole parsley bunch, minced (Hakan used this)
Hakan used all these vegetables, grilled and cleaned from burned skin, mushed, adding salt and good oil, some lemon juice.
Hakan added a big bunch of minced parsley, at end.
Served with pieces of a good fluffy, pita.
Hakan made at the end of this wonderful dinner, a lovely Turkish coffee… to remember!
Saturday, April 14, 2018
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 prepare (about 20 minutes) leave overnight in refrigerator, finishing and decorating next day.
800 ml heavy cream
28oz (800g) morsels chocolate, as follow:
18oz (520g) semi-sweet morsels chocolate
10oz(280g) dark (at least 70% cocoa) morsels chocolate
200g Oreos cookie or any biscuits =2 cups=7oz
100g melted butter = 7 tablespoons
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
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 inches wide and 28 inches long, for the side. This way you can keep the base paper to add sprinkle on the sides.
- Process Oreos cookies in a food processor until fine grind.
- Add melted butter and pulse until the butter is homogenized.
- Press this crumbs and butter on the prepared spring pan and refrigerate.
- Whip 1+1/2 cup (400 ml) heavy cream in a stand up mixer until whipped cream is stiff; set aside.
- 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.
- Slowly add to melted chocolate 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.
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.
I put raspberry on top of the tort, but you can chose as you like: colored M&M, shaved white/black chocolate, strawberry, raspberry.
TRANSLATED BY ME, IN ENGLISH, FROM THIS GREAT ROMANIAN BLOG: https://pofta-buna.com/tort-diplomat-reteta-veche/ I was lookin...
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