Vanilla tartlets with mango and orange jam

Ingredients

• 100 g/ 3.5 oz crumbled plain vanilla biscuits/cookies
• 7 Tbsp/ ½ cup of coarsely chopped walnuts + 4 Tbsp – to spoon into the tartelettes once they’re baked
• 200 g/ 7 oz bleached all-purpose flour
• 1 tsp Bourbon vanilla extract
• 4 Tbsp white sugar
• 5 g/ 0.2 oz baking powder
• The juice of half an orange
• 1 medium egg
• 1 tsp fleur de sel
• 150 g/ 5.3 oz unsalted butter – icy cold
• 8 Tbsp orange jam
• Your favourite vanilla cream with added grated mango

Directions

In a large mixing bowl toss in flour and crumbled vanilla biscuits/cookies. Add the butter cut into small pieces and work the pastry until crumbly. Add the sugar and the chopped walnuts and mix with your hands until they are evenly distributed.

Add the egg and the baking powder. Pour the orange juice on the baking powder. Mix to form a ball. Don’t overwork the dough.

Transfer dough to a floured surface and roll out to ½ cm /0.2 inch thick. Cut into circle shapes. I’ve cut them into 9 cm/3.5 inch diameter circles. If you can’t roll out the hole ball, refrigerate the extra dough until rolling it out.

Since I’ve baked these in the microwave oven, I used microwave safe baking paper strips to give them the shape of a tartlet (see photos). If you are not using the microwave oven you can use those special stainless steel pastry rings.


The last 4 small photos show how I made the outer paper ring, but the length of the strip is exaggerated so you can see better.

Microwave them (6 tartlets at a time) on the crisp plate on 500 W for 7 minutes, then on crisp for another 3 minutes.

Or preheat your (classic) oven at 180 C/ 360 F and bake them on a greased and floured baking tray for about 15 minutes.

You will get around 18 tartlets if you’ve cut the dough into 9 cm/3.5 inch diameter circle shapes.

Sprinkle ¼ Tbsp of chopped walnuts inside each tartelet, then spread a thin layer of orange jam. To finish your tartlets, garnish the pastry crust with the vanilla-mango cream.

Put aside for a few minutes allowing crust and cream to cool off a little bit.

Bon appétit!

Tartelette de vanilie cu mango si gem de portocale

Ingrediente

• 100 g biscuiti de vanilie petit beurre farmitati
• 7 linguri/ ½ cana nuca facuta bucati mici + 4 linguri - ce urmeaza sa fie puse in interiorul tartelettelor
• 200 g faina
• 2 plicuri zahar vanilat (cu aroma de vanilie de Bourbon)
• 4 linguri zahar
• 5 g praf de copt
• Sucul de la ½ portocala
• 1 ou
• 1 lingurita sare
• 150 g unt – rece de la frigider
• 8 linguri gem de portocale
• Crema de vanilie pe care o preferi in care se pune mango razuit

Preparare

Intr-un bol mare se farmiteaza biscuitii de vanilie, se adauga faina si se freaca cu untul taiat bucati neregulate pana ce se obtine o consistenta nisipoasa si untul e cat de cat egal distribuit. Nu se freaca prea mult timp pentru ca untul va incepe sa se incalzeasca si va deveni moale. Se adauga zaharul si nuca si se amesteca cu aluatul nisipos.

Se adauga oul si praful de copt care se stinge cu sucul de portocala. Amestecam totul si facem o coca.

Se intinde o foaie groasa de ½ cm si cu forma de cerc/paharul se taie cercuri. Daca nu se intinde toata coca din prima, restul de coca se pune la frigider pana ce urmeaza a fi intinsa.

Urmeaza "complicatul procedeu" ;) prin care se face forma de tarteletta cu fasia de hartie de copt pe dinafara si fasia din interior astfel incat fasiile sunt de o parte si de alta a marginii ridicate de aluat (vezi pozele). Daca ai inele metalice speciale pentru tartelette, foloseste-le pe acelea, dar doar daca alegi sa le faci la cuptorul clasic pentru ca in cuptorul cu microunde nu se accepta metal.


Ultimele 4 poze sunt pentru asamblarea inelului din exterior, dar fasia e de lungime mai mare decat cea reala pentru ca sa se vada cat mai clar ce am facut eu acolo :)

Eu le-am facut la microunde de data aceasta, in tava de pizza, in transe de cate 6 tartelette. Se lasa 7 min la 500W si 3 min la crisp (timp valabil pentru 6 tartelette).

La cuptor clasic: se coc aprox. 15 min. in cuptorul preincalzit la 180 C (intr-o tava unsa si infainata/pe hartie de copt).

Se obtin in jur de 18 bucati daca cercurile sunt taiate cu forme de 9 cm diametru.

In interiorul tartelettelor se rasfira cate 1/4 de lingura de nuca maruntita, dupa care se intinde un start subtire de gem de portocale si peste el se pune crema de vanilie cu mango razuit. Se asteapta sa se raceasca inainte de a fi servite.

Pofta buna!

Yoghurt-sour cream spicy tzatziki

Ingredients

• 175 ml plain yoghurt
• 3 Tbsp of sour cream
• 1 Tbsp fresh dill – chopped
• 1 pickled green chili pepper - finely minced
• 2 Tbsp grated, hand squeezed gherkins (from about 5 hole gherkins)
• Salt – to taste
• 2 tsp grated horseradish

Directions

Mix well all ingredients except for the salt. Taste to decide how much salt it needs and then adjust seasoning accordingly. You can serve it like this but if you want to have that great taste of combining flavours refrigerate before serving.

You can decorate with fresh dill.

I like it with steaks and anything that has been fried.

Tzatziki picant cu smantana

Ingrediente

• 175 ml iaurt
• 3 linguri pline ochi de smantana
• 1 ardei iute murat taiat marunt
• 2 linguri castraveti murati razuiti si storsi de suc (din aproximativ 5 cornichoni murati)
• 1 lingura de marar proaspat tocat
• Sare – dupa gust
• 2 lingurite hrean razuit

Preparare

Se amesteca toate ingredientele, mai putin sarea. Se gusta pentru a vedea de cata sare are nevoie si se sareaza. Ideal ar fi sa-l pui la frigider ceva timp pentru ca aromele sa se intrepatrunda inainte de mancare.

Se poate orna cu putin marar.

Mie imi place mult alaturi de orice preparat prajit in ulei.

Happy Easter

For those of you celebrating Easter, I wish you spend these precious moments with those dear to you! Season with bright spring sunlight :).
I've made this card especially for you and, despite the fact that I lack the talent to make it beautiful, I can assure you that both wishes and card come from the heart!

Paste fericit !

Pentru toti cei care sarbatoriti Pastele acum, va doresc clipe minunate alaturi de cei dragi voua, pline de farmecul bucuriei Invierii.
Felicitarea de mai sus am desenat-o pentru voi si, cu toate ca m-am straduit sa fie cat mai frumoasa, trebuie sa recunosc ca imi lipseste talentul, dar atat ea cat si urarile sunt daruite din suflet :).

Spinach Party Balls With Lime

This is my first Heart of the Matter recipe :). I am so excited because it's also the 1 year anniversary of this great project and I want to congratulate every single one of you who made it happen and kept it going.

This month’s theme is "Party Food" and here is my entry:




Ingredients for 15 party balls

• 3 Tbsp of scalded (cooked in salty boiling water for 3 minutes) spinach, drained and minced
• 3 Tbsp of grated raw carrot
• 3 Tbsp of diced orange bell pepper
• 2 Tbsp of lime juice
• 6 Tbsp of mashed potatoes (from baked potatoes)
• 2 cloves of garlic – finely minced (optional)
• Salt – to taste
• Ground pepper – to taste (optional)
• 1 handful of sesame seeds

Directions

Mix well all the ingredients except the sesame seeds and seasoning. Taste and season with salt and pepper.

Take a small quantity of the mixture and, using both palms, form into 4-5 cm/1.5-2 inch balls.

Dip the spinach balls in the sesame seeds so that they only have one half covered in seeds.

Serve at room temperature.

Bulgarasi de spanac cu lime

Reteta de azi e dedicata unui eveniment "bloggaresc-culinaresc" care are loc in fiecare luna: The Heart of the Matter – eating for life. Foarte pe scurt: exista niste reguli in care trebuie sa se incadreze toate retetele inscrise si care tin in special de folosirea de ingrediente si metode de preparare sanatoase.

Pentru ca este un proiect care implineste 1 an, tema de luna aceasta este "Preparate de petreceri".




Ingrediente pentru 15 bulgarasi

• 3 linguri de spanac oparit 3 minute in apa cu sare, stors de lichid si tocat
• 3 linguri de morcov crud razuit
• 3 linguri de ardei grasi portocalii taiati cuburi mici
• 2 linguri suc de lime
• 6 linguri de piure de cartofi copti la cuptorul clasic sau la cel cu microunde
• 2 catei de usturoi tocati marunt (optional)
• Sare – dupa gust
• Piper macinat – dupa gust (optional)
• Un pumn de seminte de susan

Asamblare

Se amesteca bine toate ingredientele cu exceptia semintelor de susan si a condimentelor. Se gusta pentru a putea aprecia cantitatea de condimente de care are nevoie amestecul, dupa care se sareaza si se pipereaza dupa gust.

Se iau cantitati mici din amestec si cu ajutorul palmelor se formeaza bulgarasi de 4-5 cm diametru.

Fiecare bulgaras se adanceste pana la jumatate in seminte de susan.

Se servesc la temperatura camerei.

Meatless Cordon Bleu

You must know at least one kid who declared war against a healthy vegetable. Once he’s there, it takes hard work and sometimes years until he will include that vegetable in his meals again.

Yeap, I too was that kid. My enemy? The carrot. Even now I can’t eat plain raw carrots. However, I have nothing against boiled or sautéed carrots. A lot of parents around here try to trick their kids into eating carrots by telling them that carrots help them whistle. I had my share of that story. What kid doesn’t want to whistle? When grandma told me the big secret I wanted to make sure my sacrifice won’t be in vain. Since she ate carrots pretty often I asked her to whistle. But there was a problem my friends: grandma couldn’t whistle. I was deceived :(. Years later the story repeated itself with my little cousin, but this time I was only a spectator with a bitter-sweet smile on my face.

In time though, I became more interested in nutrition facts and I couldn’t ignore the carrot’s benefits. Don’t get me wrong, I’m still very picky when the rabbits’ favorite comes into the picture, but I try to get my "recommended daily allowance" by including it in very tempting meals. The meatless cordon bleu serves my strategy well.

Ingredients for 7 pieces

• 12 heaping Tbsp of lukewarm mashed potatoes (made out of baked potatoes; boiled potatoes won’t do because we want them to be as water-free as possible. When lukewarm mashed potatoes stick better)
• 5 Tbsp of grated raw carrots
• 7 Feta sticks (8 cm/ 3 inch long, 1 cm/ 0.4 inch thick)
• 7 Emmentaler sticks (8 cm/ 3 inch long, 1 cm/ 0.4 inch thick)
• 4 Gouda square slices (10x10 cm/ 4x4 inch)
• 3 processed cheese square slices (10x10 cm/ 4x4 inch) – Cheddar flavoured
• 2 Tbsp fresh parsley leaves – chopped
• 1 egg
• 100 ml/ 1/3 cup of milk
• 75 g/ 3 heaping spoons all-purpose unbleached flour
• 100 g/ 3.5 oz bread crumbs
• 1 tsp ground nutmeg
• Salt – to taste
• Fresh ground pepper mix (black, white, red and green) - to taste
• Grapeseed oil – for frying

Directions

Mix well mashed potatoes, grated carrots, parsley leaves and nutmeg. Taste the mixture and season with salt and pepper.

In a small mixing bowl mix together flour and egg. Gradually add in the milk stirring to blend into a smooth batter.

Now let’s make the cheese rolls. We’ll make 4 using Gouda and 3 using the processed cheese slices. Place 1 stick of Feta and 1 stick of Emmentaler on each Gouda/ processed cheese slice, then roll the slices. Prevent the roll from opening by keeping it close in your palm.

With your free hand start coating the rolls with the mashed potato mix. Keep coating until there are no more cheese spots showing through and the roll doesn’t open when you release it.

Dip each coated cheese roll into batter, then bread crumbs.

In a frying pan, heat 1.5 cm/ 0.6 inch deep grapeseed oil to 180 C (360 F). Fry the coated cheese rolls on both sides, over medium-high heat.

Remove from heat and drain on kitchen towels to absorb the extra oil.

Serve immediately while the cheeses (except Feta) are still melted.

They are even better when served with a pickles salad.

Bon appétit :)!

Cordon bleu fara carne

Stii povestea cu legumele si copiii? Unele sunt foarte greu acceptate in mancare. Si daca li s-a pus pata pe oricare dintre ele vor trece ani buni pana cand vor incepe sa manance si din acea leguma uracioasa :).

Da, am fost si eu printre ei. Leguma mea uracioasa? Morcovul. Nici chiar acum nu pot sa mananc morcov gol in forma cruda. Cu cel fiert sau cel facut sauté nu am avut niciodata vreo problema, dar cu cel crud am fost pe picior de razboi. Sigur ai auzit spunand sau ai spus la randul tau vreunui junior ca morcovii il vor ajuta sa fluiere. Ei bine si bunica mea a incercat trucul asta, dar fara vreun folos. De ce? Pentru ca nu a trecut "testul de foc": am rugat-o sa fluiere stiind ca mananca morcovi dar nu a reusit. A fost suficient sa ma lamuresc :). Ani mai tarziu povestea s-a repetat cu verisorul meu mai mic, dar de data aceasta eram doar o spectatoare cu un zambet strengaresc in coltul obrazului.

Cu timpul insa, am devenit interesata de continutul alimentelor pe care le consum, iar morcovul avea mult prea multe avantaje pentru a-l ignora. Nu ma intelege gresit, sunt inca intr-o faza mofturoasa vis-à-vis de preferatul iepurilor, doar ca acum incerc sa-mi iau doza necesara incluzandu-l in tot felul de mancaruri care imi fac cu ochiul. Cum convingi un copil sa manance ceva important pentru organismul lui, dar de care nu s-ar atinge in mod normal? Ii pui mici cantitati in mancarea preferata. Am adaptat principiul asta si uite asa s-a nascut reteta de azi.


Ingrediente pentru 7 bucati

• 12 linguri cu varf de piure de cartofi caldut (cartofii care se fac piure trebuie sa fie copti la cuptor, nu fierti in apa pentru ca vrem sa fie cat mai putin aposi. Piureul e important sa fie caldut pentru ca asa e mai aderent)
• 5 linguri morcovi cruzi razuiti
• 7 betigase de telemea lungi de 8 cm si groase de 1 cm
• 7 betigase de Emmental lungi de 8 cm si groase de 1 cm
• 4 felii subtiri 10x10 cm de Gouda
• 3 felii 10x10 cm de branza topita cu aroma de Cheddar
• 2 linguri frunze de patrunjel – tocate marunt
• 1 ou
• 100 ml lapte
• 75 g/ 3 linguri cu varf faina
• 100 g pesmet
• 1 lingurita nucsoara macinata
• Sare – dupa gust
• Amestec piperuri (rosu, alb, negru, verde) – dupa gust
• Ulei de samburi de struguri - pentru prajit

Preparare

Piureul de cartofi se amesteca cu morcovii razuiti, frunzele de patrunjel, nucsoara. Sareaza si pipereaza dupa gust.

Faina se amesteca cu oul, dupa care se adauga laptele putin cate putin in asa fel incat amestecul sa fie omogen (ca si cum am prepara aluatul pentru clatite).

Acum sa trecem la "asamblarea" rulourilor de branza. Pentru 4 dintre ele vom folosi feliile de Gouda, iar pentru celelalte 3 branza topita cu aroma de Cheddar. Pe fiecare felie de Gouda/ branza topita se aseaza alaturate cate un betigas de telemea si de Emmental. Odata asezate betigazele de branza, le rulam in felia de branza din exterior.

Odata ce ai obtinut cate un rulou de branza, tinand-ul in mana pentru a nu se desface, il imbraci in amestecul de piure cu morcovi (presand usor bucati de piure pe ruloul de branza) pana ce nu mai ramane nici o bucatica vizibila de branza, iar ruloul isi mentine forma fara a avea nevoie de ajutorul mainii tale.

Fiecare rulou se scufunda in amestecul de faina, oul si lapte, iar apoi se trece prin pesmet.

Incalzeste intr-o tigaie ulei cat sa fie cam de 1 ½ cm adancime. Cand uleiul este incins, adauga rulourile de branza captusite si prajeste-le pe ambele parti la foc mediu – mare.

Scoate-le pe o farfurie tapetata cu prosoape de bucatarie pentru a absorbi excesul de ulei.

Se servesc imediat pentru ca branzeturile se intaresc destul de repede si cu exceptia telemelei toate ar trebuie sa fie topite atunci cand le mancam.

Sunt super bune alaturi de o salata de muraturi.

Pofta maaare :)!

Millet Chickpea Soup

First of all let me tell you a little bit about millet and chickpeas, especially why they are good for us.

I first came across the millet's benefits while reading a post on Irina’s blog. Those benefits definitely worked as a trigger as I said to myself that I must cook some millet ASAP.

Here’s what I found out on Wikipedia:

Millets are rich in B vitamins, especially niacin (or vitamin B3), B6 and folic acid (essential because one of its derivates is needed to produce and maintain new cells, and thus becomes pretty important during pregnancy and infancy both being periods of rapid cell divisions), calcium, iron, potassium, magnesium, and zinc. Its protein content is very close to that of wheat (about 11%).

If you have celiac you can eat as much millet as you like because it’s gluten-free.

Still there is one drawback for those of you who have tyroid problems, millets should not be consumed in great quantities because they inhibit an enzyme with an important role in the production of tyroid hormones.

As for chickpeas, they are a good source of protein and of that folic acid’s derivate that I mentioned earlier. They are also reach in fiber and minerals (phosphorus, magnesium, iron, calcium – some sources say they have about the same calcium content as yoghurt) and low in fat.

Ingredients (serves 4-5)

• 125 g/ 4.4 oz dry chickpeas
• 50 g/ 1.8 oz millet
• 1 large orange bell pepper - sliced
• 300 g/ 10.5 oz chopped canned tomatoes in juice
• 1 ½ cup sliced carrots
• 2 tsp of hole caraway (Persian cumin) seeds
• 2 Tbsp sunflower oil
• ¾ cup finely chopped onions
• Sesame seeds – for sprinkling
• Salt – to taste

Directions

Rinse the chickpeas and the millet 3 times, then soak them overnight in water (in different bowls).

The next day, drain the water they've soaked in and rinse once again.

Pour 1 ½ cup of salty water in a medium-sized heavy-bottomed saucepan and toss in the millet (about ½ cup after soaking), cover the pan and bring to a boil. Uncover the pan as soon as the water starts boiling and continue boiling over low heat for 15 minutes. You should keep a close eye on the pan after the first 10 minutes have passed because the millet will absorb all the water and you might need to stir and prevent it from sticking to the pan’s bottom.

In the mean time let’s cook the chickpeas. After soaking chickpeas should have doubled in size so you now should have about 1 ½ cup of chickpeas. Toss them in another medium-sized heavy-bottomed pot, add 1 ½ cup of salty water, cover the pot and bring to a boil. You already know the drill: as soon as it begins boiling, uncover the pan and let it boil over low-medium heat for 1 hour.

Heat the sunflower oil in a 2 ½ l / 90 fl oz pot, toss in the chopped onions and the bell pepper, cover the pot and sauté over low heat for about 5 minutes, stirring at least once. The onion should become translucent, and the bell pepper slices should soften a little bit.

Empty the pot and put the sautéed vegetables aside. Pour in 1 l/ 35 fl oz of water, add some salt, cover the pot and bring to a boil. When the water starts boiling toss in the sliced carrots and let them boil, uncovered, over medium heat for 15 minutes. Toss in the chickpeas, the millet, the sautéed vegetables and mix well. Check if it needs more salt and add some more if necessary. Stir in the caraway seeds and boil uncovered for about 15 minutes.

Remove from the heat, toss in the canned tomatoes, stir well, cover the pot and let it rest for about 10 minutes.

Sprinkle with sesame seeds just before serving and serve hot.

It makes a great lunch! It was so nourishing that I didn’t feel the need to eat something else. Ok, maybe just a savoury scone :). Caraway seeds always remind me of savoury scones…

Supa groasa de mei si naut

Cred ca s-ar cuveni sa incep cu cateva cuvinte despre mei si naut.

Avantajele meiului le-am descoperit atunci cand Irina a postat o reteta de supa de mei cu cartofi pe blogul ei. Atunci mi-am zis ca trebuie sa-l incerc si am mai cautat mai multe despre el.

Iata ce am aflat pe Wikipedia:

Meiul este binevenit pentru ca este bogat in B-uri, mai ales in niacina (vitamina B3 sau PP cum i se mai spunea pe vremuri), vitamina B6, acid folic (important pentru ca un derivat al sau este necesar in producerea de noi celule, ceea ce-l face esential pentru gravide si pentru copiii mici tocmai pentru ca in cazul lor celulele noi se produc intr-un ritm mai alert), calciu, fier, potasiu, magneziu si zinc. Ca si continut de proteine este foarte apropiat de grau, ambele au un continut de aprox. 11% proteine.

Cei cu intoleranta la gluten pot sa-l consume in voie pentru ca nu contine gluten.

Totusi, exista o restrictie: nu este recomandat in cantitati mari celor care au probleme cu tiroida pentru ca inhiba o enzima cu rol important in producerea hormonilor tiroidiali.

Cat despre naut, este o buna sursa proteine si de derivatul acela al acidului folic despre care iti spuneam mai sus. Nautul este de asemenea bogat in fibre si in minerale (fosfor, magneziu, fier, calciu – unele soiuri par sa egaleze continutul de calciu al iaurtului) si sarac in grasimi.


Ingrediente (pentru 4-5 portii)

• 125 g naut uscat
• 50 g mei
• 1 ardei gras portocaliu
• 300 g rosii bucati in bulion (din conserva)
• 1 ½ cana de morcovi feliati (cam 2 morcovi mari)
• 2 lingurite rase de seminte de chimen
• 2 linguri ulei de floarea soarelui
• ¾ cana ceapa tocata marunt
• Seminte de susan – pentru presarat
• Sare – dupa gust

Preparare

Meiul si nautul se spala fiecare din 3 ape si se lasa peste noapte la inmuiat fiecare in cate un vas cu apa.

A 2-a zi se strecoara de apa in care au stat peste noapte si se mai limpezesc dintr-o apa.

Se pune o cana si jumatate de apa intr-un vas, se adauga putina sare si meiul (imbibat ar trebui sa fie cat o jumatate de cana), se acopera cu un capac si se lasa cu capacul pana cand apa incepe sa fiarba. Cand fierbe apa, vasul se descopera si se lasa sa fiarba la foc mic timp de 15 minute. Ar fi bine sa mai tragi un ochi dupa ce trec 10 minute, pentru ca meiul va absorbi cam toata apa (ca si la orez) si va trebui invartit spre final ca sa nu se prinda de fundul vasului.

Intre timp se pune si nautul la fiert. E foarte probabil ca nautul sa fie deja cat o cana si jumatate pentru ca absorbind apa el se dubleaza ca volum. Pune o cana si jumatate de apa intr-un vas, adauga putina sare si apoi nautul. Acopera cu un capac pana cand incepe sa fiarba, apoi lasa-l sa fiarba la foc mic descoperit timp de o ora.

Ceapa tocata marunt impreuna cu ardeiul gras taiat felii se calesc intr-un vas de 2 ½ l capacitate in care am adaugat si uleiul. Acoperim vasul si le lasam la calit cam 5 minute la foc mic, amestecand macar o data. Practic sunt gata atunci cand ceapa devine translucida si ardeiul s-a inmuiat putin fara ca pulpa lui sa devina pasta.

Golim vasul de ceapa si ardei si le lasam deoparte deocamdata. In vasul in care le-am calit, adaugam 1 l apa, putina sare, il acoperim si il punem pe foc. Cand apa fierbe, adaugam feliile de morcovi si le lasam sa fiarba la foc mediu cam 15 minute.

Adauga nautul, meiul, ceapa si ardeiul calit in vasul in care au fiert morcovii. Amesteca totul, verifica daca mai are nevoie de sare si mai adauga ceva sare daca vrei. Adauga semintele de chimen si lasa totul sa fiarba 15 minute.

Luam vasul de pe foc, adaugam rosiile in bulion, amestecam bine, acoperim si lasam asa vasul pentru 10 minute.

Se serveste calda cu seminte de susan presarate deasupra.

E numai buna pentru un pranz caruia ii lipseste felul doi :). Fiind foarte satioasa, dupa o portie nu am mai simtit nevoia de a manca inca ceva. Ok, poate doar o saratea (e vina semintelor de chimen care mereu imi amintesc de saratele), dar atat :).

Layered Crêpe Cheesecake

As you might have noticed, I am in a crêpe phase that just won’t go away. Don’t get me wrong, I’m not anywhere near complaining about this and I’m determined to enjoy it until the last drop, or shall I say crêpe :). Besides, I have a feeling I’m not the only one addicted to these thin layers of melting joy.

The dessert that I’m about to introduce you to has been one of my favourites ever since I was a child. Come to think about it, these layers are my mac ‘n’ cheese of desserts. If you’re looking for that sort of dish, I can assure you that you won’t be sorry. Easy to make and really good at making you ask for a refill. You can even cook them in the microwave oven.

Crêpes ingredients

• 2 medium eggs
• 400 ml milk (room temperature)
• 230 g bread flour
• A pinch of salt
• ½ tsp of ground cinnamon
• 1 Tbsp of sunflower oil – for frying

Filling ingredients

• 70 g / 2.5 oz raisins/ sultanas
• 250 g / 8.8 oz farmers’ cheese (you can replace farmers’ cheese with quark if you like)
• ¼ tsp vanilla extract
• 1 egg yolk
• 2 Tbsp of sugar
• ½ tsp of ground cinnamon

For decorating

• 2 Tbsp of sour cream
• Icing sugar (vanilla flavoured)
• 3 chocolate cookies/ biscuits
• 10 g/ 0.4 oz raisins/ sultanas

Directions

Make the crêpe batter and cook the crêpes as explained here.

Now, on to the filling. In a mixing bowl stir the farmers’ cheese and the sugar. Add the egg yolk and mix well. Then stir in the vanilla extract, the cinnamon and the raisins. That’s all!

My habit: Before using the raisins, I like to soak them in some water for 10 minutes or so. That way they will become really moist and more tasteful.

All that’s left is making the layers. Put a crêpe at the bottom of a butter-greased casserole dish, on the top of the crêpe add a filling layer. Continue until there are no more crêpes and filling left. Make sure you have a crêpe as final layer. Pour the sour cream over and make sure it covers the hole surface.

Bake at 180 C/ 360 F until the sour cream on top gets some golden-browned spots, it should take no more than 12 minutes.

If you’re choosing the microwave, use a microwave food cover (with steam vent) for an even optimum temperature. Microwave it on 600 W for 12 minutes.

Put aside for a few moments allowing it to cool off a little bit.

Serve while still warm. Once the layers have made it to the plate, there’s just one thing left to do: sprinkle with icing sugar, raisins and crumbled cookies/ biscuits.

Enjoy :) !

Clatite cladite

Dupa cum bine observi sunt intr-o faza din care par sa nu mai ies: cea a clatitelor. Oricum prefer sa fiu intr-o pasa clatitoasa decat sa fiu intr-o pasa proasta :). In plus am eu asa o banuiala (confirmata si de globul de cristal din dotare :)) ) cum ca nu sunt unica dependenta de clatite din lumea asta ;).

Clatitele cladite sunt un desert pe care mi-l amintesc cu placere din copilarie si care m-a urmarit mereu. Sunt combinatia perfecta daca esti in cautarea unui desert usor de facut si gustos. In plus sunt deschise adaptarilor! Le poti face atat la cuptorul clasic cat si la cel cu microunde.


Ingrediente pentru clatite

• 2 oua medii
• 400 ml lapte
  
• 230 g faina de paine (tip 650)
  
• sare – un varf de cutit
• 1/2 lingurita scortisoara macinata
• 1 lingura ulei de floarea soarelui – pentru prajit

Ingrediente pentru umplutura

• 70 g stafide
• 250 g branza de vaci
• 1 plic de zahar vanilat (8 g)
• 1 galbenus
• 2 linguri rase de zahar
• ½ lingurita scortisoara macinata

Ingrediente pentru ornat

• 2 linguri de smantana
• zahar praf (cu aroma de vanilie)
• 3 biscuiti cu cacao
• 10 g stafide

Preparare

Intai se fac clatitele la fel ca si aici.

Pentru umplutura se amesteca branza de vaci cu zaharul, se adauga galbenusul si se amesteca din nou. Apoi se adauga mixturii zaharul vanilat, scortisoara macinata si stafidele si se amesteca cu o paleta pentru a le distribui egal.

Obiceiul meu: Inainte de a folosi stafidele, le las putin in apa (cam 10 minute) pentru ca in felul acesta dau o senzatie mai mare de prospetime atat gustului cat si aspectului.

Sa trecem la "asamblare". Se ung cu unt peretii unui vas termorezistent non-metalic (care sa aiba aproximativ diametrul unei clatite). Acum incepem sa facem straturi-straturi: se pune pe fundul vasului prima clatita apoi o parte din umplutura (cam o lingura), peste se adauga inca o clatita si tot asa pana ce am ramas fara clatite si fara umplutura. Important este ca ultimul strat sa fie o clatita. Peste ea adaugi cele 2 linguri de smantana si nivelezi.

Se lasa la cuptor (la 180 C) pe sina din mijloc pana incepe sa se rumeneasca deasupra, dar nu mai mult de 12 minute.

Avantajul este ca se poate prepara si la cuptorul cu microunde atata timp cat folosesti un vas rezistent la microunde. Daca alegi cuptorul cu microunde, acopera vasul cu capacul acela gaurit din plastic rezistent. In felul acesta se pastreaza o temperatura optima in interiorul vasului. Se da la cuptor timp de 12 min la 600 W.

Dupa ce a trecut timpul, lasa vasul se se raceasca un pic.

Clatitele cladite se servesc caldute. Odata ajunse in farfurie, mai avem ceva de facut inainte de a le savura. Le presaram cu zahar praf si rasfiram stafidele si biscuitii facuti bucati.

La clatite inainte :) !